Delamere has added a salted caramel flavour to its range of flavoured milks. The new flavour will be added to the existing 500ml clear glass bottle line-up. It will join the brand's portfolio, which includes flavours such as: banana, iced coffee, strawberry, chocolate and vanilla. Steven O’Connor, senior business growth manager at Delamere, said: “This is a long-anticipated addition to our already popular range. The flavoured milks have a loyal customer base, and the salted caramel has achieved record pre-order customer sales...We feel that we’ve perfectly balanced the smooth taste of caramel with a hint of salt, and there has been a lot of excitement leading up to the launch.” Delamere's salted caramel-flavoured milk is available at convenience, wholesale and retail channels.

Carlsberg Marston’s Brewing Company (CMBC) has announced plans to shut down its Ringwood Brewery, following the unsuccessful attempt to sell the site. In June, CMBC announced its intention to sell the brewery, along with ale brands such as Razorback, Old Thumper, Boondoggle and Fortyniner. The brewery and shop will cease its operations in January 2024. The proposals involve selling the site and relocating production of Ringwood brands to other breweries in the CMBC network. Cask variants of the Razorback, Forty-niner and Boondoggle will be moved to Banks’s Brewery, while Old Thumper cask brewing will go to Marston’s Brewery. Marston’s Brewery already handles the brewing of Razorback, Boondoggle and Fortyniner bottles. The logistics operations have already been shifted to CMBC’s Tiverton and Farnborough sites. In the next few weeks, CMBC said it will consult the proposals with the ten colleagues at the site, during which Ringwood Brewery will remain in operation. Paul Davies, CEO of CMBC, said: “Having, over the last six months, been unable to secure a sale of our Ringwood Brewery operation in Hampshire, we have made the difficult decision to announce our intention to close the site. Given its limited space and residential location, the expansion and improvements required for the site to be competitive would be challenging and extremely costly. While we believe this is the right course of action for our business, it is by no means a decision we have taken lightly." “We are incredibly proud of the effort and dedication of our people at Ringwood Brewery – our priority now is to support colleagues affected by the proposals through the consultation period, which has now begun.”

Nissin Foods USA, creator of brands Cup Noodles and Top Ramen, has launched Hot & Spicy Fire Wok packets. The packets come in two flavours: Torched Teriyaki Chicken and Screamin' Sichuan Beef and feature a square ramen pack containing spicy noodles which are infused with chilli flakes inside the noodle. These new flavours are the second brand released by Nissin to feature chilli-infused noodles after the company launched the Geki brand in September Priscila Stanton, senior vice president, marketing for Nissin Foods USA, said: "By offering Hot & Spicy Fire Wok in an elevated format with chilli-infused noodles, we're hoping to inspire more at-home chefs to find unique ways to bring the heat into their own kitchens." Nissin has also agreed to donate a portion of the profits – up to $75,000 – from the Walmart sales of Hot & Spicy Fire Wok packets to the charity Feeding America. Hot & Spicy Fire Wok is now available at Walmart locations nationwide and online.

EG Group has announced that it has entered into a definitive agreement to sell all of its 218 KFC franchise restaurants in the UK and Ireland to Yum! Brands’ KFC Division. The transaction agreed by EG Group – the largest KFC franchisee in the UK and Ireland – is an additional step in the company’s strategy to reduce its debt. The sale is expected to complete in the first half of 2024. Zuber Issa and Mohsin Issa, co-founders and co-CEOs of EG Group, said: “We are proud to have been a strategic partner of KFC in the UK and Ireland, playing an important role in helping the brand expand its footprint. Now is the right time to hand the baton to the KFC leadership team to continue to grow the brand in the UK and Ireland.” They continued: “This is the latest transaction in our significant deleveraging this year to put in place a sustainable capital structure for the group... We continue to make good progress against our key strategic priorities – delivering a world-class grocery and merchandise, food service and fuel proposition across nine markets globally.” EG Group continues to operate in the USA, Australia, the EU and the UK, including its wholly-owned bakery business, Cooplands, as well as franchise businesses such as Starbucks, Subway and Greggs.

CauliPuffs, a new gluten-free snack brand, has introduced a new line of puffed snacks made from a blend of cauliflower, rice and corn. CauliPuffs, made with avocado oil instead of traditional seed oils, is available in three flavours: white cheddar, honey BBQ and vegan salt and pepper. The crispy puffs are gluten-free, soy-free, non-GMO and baked in the US. CauliPuffs co-founder Joey Rosa said: "Here at CauliPuffs, we believe that snacking should be enjoyable and guilt-free. Our goal is to provide a healthier alternative to traditional snacking options while also offering a range of flavours that cater to everyone." CauliPuffs is available for wholesale purchase at Faire marketplace, as well as the brand's website and on Amazon.

A Ferrero-related company today announced that it has entered into exclusive negotiations to fully acquire Michel et Augustin from Danone. Michel et Augustin was founded in the French market in 2004 by Augustin Paluel-Marmont and Michel de Rovira, it markets premium, products including sweet biscuits, savoury biscuits and snacks. These brands are sold mainly in France and in six other markets. Danone acquired the business after holding a minority share in 2016. The proposed transaction will be submitted to the relevant employee representative bodies for consultation and is expected to close in the coming months, subject to customary closing conditions. The planned acquisition would improve Ferrero’s position in France and mark the latest purchase in the premium biscuits market, following the acquisitions of Burton's Biscuit Company and Fox's in the UK, Kelsen Group in Denmark and Delacre in Belgium.

Unilever is joining forces with digital services company Accenture as part of a strategic initiative to accelerate its AI capabilities. The partnership aims to leverage Unilever’s AI research and implementation of technologies that enhance productivity, drive efficiencies and accelerate disruptive and AI-powered innovations at scale. Unilever’s global AI lab, Horizon3 Labs, will host the work. The lab recently opened in Toronto, home to one of Accenture’s six generative AI studios in North America. The two companies will explore new applications to scale generative AI, for example, assets from Accenture’s AI Navigator or its ‘switchboard,’ which allows a user to select a combination of models to address the unique business context. Julie Sweet, chair and CEO of Accenture, said: “This collaboration builds on our relationship of more than three decades with Unilever, which continues to raise the bar as a digital powerhouse and industry leader”. “The combination of Horizon3 Labs’ disruptive innovation with Accenture’s deep expertise and strong ecosystem partnerships will help Unilever scale AI and generative AI more rapidly and responsibly across its business and discover new pathways to value.” The initiative will leverage the solutions and accelerators within Accenture’s previously announced $3 billion investment in data and AI. As part of those efforts, Accenture will connect Unilever with its data and AI experts and help capitalise on Accenture’s ecosystem partnerships, ventures and strategic investments within its Center for Advanced AI, which includes more than 1,450 pending and issued patents in Accenture’s AI solutions and learnings from more than 300 generative AI projects. Steve McCrystal, chief enterprise and technology officer at Unilever, said: “The combination of Horizon3 Labs’ disruptive innovation with Accenture’s deep expertise and strong ecosystem partnerships will help Unilever scale AI and generative AI more rapidly and responsibly across its business and discover new pathways to value.”

Pepperidge Farm, a division of Campbell, has expanded its Goldfish range with the introduction of baked potato chip-inspired snacks, Goldfish Crisps. Goldfish Crisps are baked snacks that are light, airy and bite-sized, featuring a "slightly bigger format" than traditional Goldfish crackers. The crisps will be available in three flavours: sour cream & onion, cheddar and salt & vinegar. Janda Lukin, SVP and chief marketing officer of Campbell’s Snacks, said: “Goldfish Crisps are the newest addition to the Goldfish family...With Crisps, we are combining the crave-able qualities of chips with the iconic shape and always-baked deliciousness of Goldfish for a brand-new, irresistible and flavourful snack.” Goldfish Crisps will roll out to retailers nationwide in January for an SRP of $4.79 per 177g bags.

Six of the world’s largest dairy companies will soon disclose their methane emissions as part of a new global alliance launched at the UN’s climate summit in Dubai this week. The six members of the Dairy Methane Action Alliance (DMAA) – Danone, Bel Group, General Mills, Lactalis USA, Kraft Heinz and Nestlé – will begin reporting their methane emissions by mid-2024 and will write methane action plans by the end of 2024 to drive down methane emissions in their dairy supply chains. Methane is nearly 30 times more potent than carbon dioxide, according to the US Environmental Protection Agency, with the UN's Food and Agriculture Organization stating that livestock is responsible for around 30% of global anthropogenic methane emissions. Reducing dairy methane emissions means providing both technical and financial support to farmers around the world to experiment with possible solutions, like feed additives, said Chris Adamo, vice president of government and public affairs at Danone, on a call with reporters. "There’s not one silver bullet. We have to look at this full spectrum of different options for farms across different geographies," he said. Fred Krupp, president of the Environmental Defense Fund, commented: “Transforming how we produce food is essential to stabilising the climate. We also need to support farmers as they work to feed the world in the face of climate change. Dairy companies can be part of the fight against climate change by reducing methane pollution. This is an exciting step forward in putting methane action front and centre for the dairy sector." According to a 2021 assessment by the Climate & Clean Air Coalition and the UN's Environment Programme, cutting human-caused methane by 45% this decade would keep global warming under 2 degrees Celsius. While companies involved in the new alliance do not need to pledge to reduce their methane emissions by a specific amount, stronger measurement and reporting are key tools for the companies to eventually reduce their emissions, driving more accountability. The alliance represents a first step, setting a new model for transparency, participation and emissions reduction in the food sector. With US-based nonprofit environmental advocacy group Environmental Defense Fund leading the effort and providing support for farmers and companies — as well as cutting-edge research on innovative solutions such as changing cows’ diets and improving how manure is managed — the DMAA is poised to make a global impact. Simon Bonnet, sustainable milk purchasing director for Bel Group, said: “We can accelerate and be more efficient by working with the whole dairy ecosystem. This is the purpose of the DMAA: Gather all dairy players and partners to work collectively by setting the base and accelerating on methane mitigation journey. We are thrilled to be a co-founding member of this alliance, to position the dairy sector as part of the solution to fight against climate change while giving access to nutritious, responsible and affordable food for all." Henri Bruxelles, chief sustainability and strategic business development officer at Danone, commented: “As a leading dairy company, Danone is committed to reduce methane emissions from fresh milk 30% by 2030, and to elevate the role of dairy as a solution for health, nature and communities. We are convinced that we can deliver on this ambition by working with other dairy players and partners to set the bar high, develop tools and scale best practices." David Shaw, international director of ESG at Kraft Heinz, stated: “Some of our most beloved brands are cheese brands, emphasising that responsibility, as we aim for net zero emissions by 2050. We anticipate the progress that we’ll be able to make alongside Environmental Defense Fund and other leading companies to mitigate the climate impacts while preserving the legacy of our brands for generations to come.” Rolf Carlson, VP of corporate social responsibility at Lactalis USA, added: “Time is of the essence when it comes to helping farmers adapt to and mitigate climate change. DMAA provides a forum for collaboration among processors, farmers, and researchers where we can identify and elevate the best solutions to accelerate progress on reducing methane emissions, one of the most potent climate pollutants.” Antonia Wanner, global head of ESG operations and deployment at Nestlé, finished: “Nestlé’s net zero roadmap tackles all types of greenhouse gas emissions, including methane. We are working with farmers and our suppliers to find practical and affordable ways to take action now. By joining DMAA, we hope to encourage broader industry cooperation on this important agenda, sharing our insights and learning from others as we make progress towards our goals.”

British Bakels has acquired the business and assets of Real Good Food and its bakery ingredients unit, JF Renshaw, for an undisclosed sum. Real Good Food and JF Renshaw faced difficulties due to "challenging trading conditions". In response, the directors conducted a review of strategic options, "including a potential sale of the shares or the business and assets of JF Renshaw, as well as sourcing external funding," said JF Renshaw. The company highlighted: "Given the limited timeframe available, it became clear that it would not be possible to conclude a transaction on a solvent basis and as such, the directors took steps to seek the appointment of administrators." Earlier this week, Rick Harrison and Will Wright from the financial restructuring firm Interpath Advisory were appointed joint administrators for the Liverpool, UK-based Real Good Food and JF Renshaw. Following their appointment, Harrison and Wright promptly finalised the sale of the business and certain assets to British Bakels. James Cawthorne, managing director of British Bakels, commented: “We are delighted that JF Renshaw, internationally known as a top quality producer of icings and marzipan, has joined the Bakels Group...We look forward to working with our new colleagues to develop the concept of ‘Renshaw by Bakels’.” Harrison added: “With a heritage dating back 125 years, JF Renshaw is well known for its range of baking ingredients and cake decorations. We’re pleased to have been able to conclude this transaction, which will enable trade to continue and which safeguards employment for its workforce in Liverpool.” As part of the sale, all employees were transferred to the acquiring entity.

White Claw is introducing a new seltzer for adults which is designed to replicate the taste of an alcoholic drink, without the alcohol. The company reports that it has spent years researching proprietary plant-based sweetener technology and can use that to make beverages that replicate the “taste and complexity” of an alcoholic beverage, hydrating electrolytes are added to create an adult drink with two grams of sugar and 15 calories per 12 oz. can. Phil Rosse, president of Mark Anthony Brands, said: "The industry is ripe for disruption as demand for flavourful, non-alcoholic drinks is on the rise, but current options like excessively sweet mocktails, bland waters, and near-beers are disconnected from what today's adult drinkers want. White Claw 0% alcohol paves the way for an entirely new adult beverage. Our newest breakthrough completely reimagines the idea of drinking by delivering the first ever elevated non-alcoholic choice with the complex taste and feel of a real drink that only White Claw can deliver." He continued: "White Claw 0% alcohol is made non-alcoholic from the start, so it's not a lesser version of anything, it's more. The result is a bold, refreshing choice that tastes like no other adult drink available. White Claw 0% alcohol is a drink for all drinkers, that empowers you to say 'yes' to more adult drinking occasions." White Claw 0% alcohol is available in four varieties, Black Cherry Cranberry, Mango Passion Fruit, Peach Orange Blossom and Lime Yuzu.

The U.S. Food and Drug Administration (FDA), the U.S. Department of Agriculture (USDA) and the U.S. Environmental Protection Agency (EPA) are collaborating to achieve a more sustainable future. The three agencies have released a strategy to reach the national goal of reducing food loss and waste in the U.S. by 50% by 2030. In the U.S., nearly 100 million tons of the municipal waste stream is organic waste and food comprises 66 million tons of that waste. The ‘Draft National Strategy for Reducing Food Loss and Waste and Recycling Organics’ will identify opportunities to reduce food loss and waste across the entire supply chain. Robert M. Califf, FDA Commissioner, said: “The FDA supports the mission to reduce food loss and waste. While we look forward to our continued partnership with USDA and EPA, we also want Americans to feel empowered and confident in their ability to play a part in that mission. We encourage the public to comment on practical ways everyone can play a role in reducing food waste." The draft strategy features four objectives: Prevent the loss of food where possible. Prevent the waste of food where possible. Increase the recycling rate for all organic waste. Support policies that incentivise and encourage food loss and waste prevention and organics recycling. The FDA and USDA will support the EPA's national consumer education campaign by contributing date labelling and food safety advice. Through the ‘New Era of Smarter Food Safety’ initiative the FDA will support and encourage the adoption of tech-enabled digital tracing technologies which can more rapidly and accurately remove contaminated foods from the marketplace. It will also encourage standardised food donation practices. This effort will also provide social and economic benefits, including the potential to: Increase food access for food-insecure Americans and increase the recovery rate and donation of wholesome food, such as through the emergency food system. Create new jobs, industries and sectors of the economy. Increase supply chain resiliency. Deliver financial savings to households, which can also help address the needs of underserved communities.