UK-based RTD alcoholic beverage brand WKD has expanded its offering with the launch of a new line of alcoholic shots, WKD Vibe liqueurs. The collection boasts both clear and creamy versions, all with 15% ABV. Initially launching in five variants, the line includes clear liqueur flavours: Blue Raspberry and Tropical, and creamy flavours: Raspberry, Piña Colada and Strawberry. The clear variants are sold for an RRP of £10, while the creamy liqueurs have a higher price point of £13. WKD Vibe liqueurs can be drank on their own, but have been developed to offer ‘layering’ versatility and can be used to create eye-catching drinks. Alison Gray, head of brand – WKD at SHS Drinks, said: “Shots generate excitement and fun on nights out: they’re colourful, quirky and quick, and bring a real sense of shared enjoyment to proceedings...The concept went down an absolute storm in research amongst our 18 to 30-year-old target audience. WKD Vibe liqueurs will offer consumers great tasting shots, with the added versatility to also create striking layered-serves to help replicate the on-trade experience at home." Debuting initially in take home in December and then rolling out across the on-trade in January, WKD says it has already confirmed plans to extend the initial range of five products to seven variants during 2024.

Sustainable packaging manufacturer, Eviosys, has opened a research and development (R&D) centre in Wantage, UK. The new R&D centre is a state-of-the-art materials and component testing laboratory, which Eviosys says underscores its commitment to scientific expertise in the metal packaging industry. The facility will play a pivotal role in preserving product quality. Eviosys notes that the R&D centre features a dedicated food processing area and a pilot manufacturing facility that will enable Eviosys to create products and solutions that solve consumer issues while shortening the time it takes for those products to go to market. David Hall, R&D director for Eviosys, said: "We are thrilled to open the doors to our R&D Centre in Wantage. This facility represents our commitment to driving sustainable packaging innovation and delivering exceptional products to our customers. Eviosys is determined to lead the way in shaping the future of packaging and this centre is the embodiment of our dedication to that goal." Eviosys’ portfolio of products is aimed at reducing plastic consumption, such as Horizon, lightweight metal packaging with Ecopeel and advanced technologies that promote packaging inclusivity through innovative designs like Orbit.

UK bakery manufacturer British Bakels is launching a new range of icing under its Ta Da brand. The icings are available in three flavours: Madagascan Vanilla, Chocolate Ganache Style and Millionaire’s Caramel. The Madagascan Vanilla and Chocolate Ganache Style variants are ready-to-use icing for fillings and decorating cakes, with the Madagascan Vanilla icing featuring the inclusion of vanilla beans and the Chocolate Ganache Style icing offering a rich flavour with Rainforest Alliance Certified chocolate. Meanwhile, the third variant, Millionaire’s Caramel, "brings the British Bakel Millionaire’s Caramel to home baking. Michael Schofield, Bakels Group's marketing manager, said: “Our new icings are not only an exciting addition to the Ta-Da! range, but they are set to take us to the next level with our first retail presence. As a company, British Bakels’ core business model has always been to innovate and develop products to meet consumer and customer needs, and Ta-Da! is no different." "While home baking is steadily increasing in popularity, icing from scratch can be a challenge. Therefore, the new Ta-Da icing range captures this market and gives us the opportunity to share the joy of baking with as many people as possible.” The new Ta-Da! icings are currently available to buy at Tesco Extra stores.

Suntory Holdings has made a multi-million-dollar investment in US "beanless coffee" start-up Atomo Coffee. Founded in 2019, Atomo is the "world's first" molecular coffee – a bean-free, sustainable alternative to traditional coffee. The company's upcycled brew aims to provide a more environmentally friendly coffee option, reducing the need for further deforestation caused by commercial coffee farming. According to Suntory, Atomo is changing the coffee landscape "with its unique beanless espresso". It replicates traditional coffee's molecular structure and sourcing using eco-friendly superfoods and upcycled ingredients such as date seeds, lemon and sunflower seeds. The result is a smooth, low-acid coffee with rich antioxidants that delivers the same caffeine kick for coffee drinkers. Andy Kleitsch, CEO of Atomo Coffee, said: “This investment will enable us to continue our mission to create the best-tasting coffee that’s best for the planet. It reflects our goal of reimagining the coffee industry to be both enjoyable and environmentally friendly. We’re excited about introducing our coffee experience to consumers worldwide." Mikio Aoki, general manager of future business development department at Suntory Holdings Limited, added: "Our investment in Atomo Coffee is part of our strategy to support innovation in the beverage industry, ensuring a sustainable and enjoyable coffee experience".

Kalsec has opened a new finishing and distribution centre in Singapore as it continues to expand its international footprint to better serve F&B brands and manufacturers. Kalsec provides a portfolio of high-quality, natural ingredients for savoury food and brewed beverage applications. The new centre is located at JTC Food Hub @ Senoko in the north of Singapore – a shared facility fostering an ecosystem of players in the food industry. Kathleen Koh, VP and managing director of Kalsec Asia, said: “It is gratifying to see the accomplishment of this milestone after intense planning and great cross-functional teamwork. The new facility will have a positive impact for our customers, including faster response times and order fulfilment, especially with products in high demand in the region.” Robert Wheeler, Kalsec’s CEO, commented: “The modernised facility in Senoko is a testimony of our dedication to bring products and services closer to our customers. It is also part of Kalsec’s plan to diversify our production locations, enabling us to further strengthen our production and customer reach capabilities.” Soo Haw Yun, VP of investment facilitation for Singapore’s Economic Development Board, added: “Kalsec’s new finishing and distribution centre leverages Singapore’s strong connectivity and position as a trusted location for business and innovation to tap on the region’s growth, while diversifying Kalsec’s production bases and enhancing its overall business resilience. Kalsec’s latest investment is a valuable addition to our local ecosystem engaged in food research and manufacturing and creates exciting job opportunities for Singaporeans.” The new facility continues Kalsec’s commitment to providing even broader global services for its customers. Last month, Kalsec announced the launch of its Savoury Product Innovation Centre of Excellence in the Netherlands. During the past year, Kalsec has also announced new agreements with channel partners to expand distribution in Colombia, France, Belgium and the Netherlands, as well as its hops solutions throughout the US.

Darigold's CEO, Joe Coote, is set to step down from his role as he intends to return to his home country, Australia. Allan Huttema, the company's chairman of the board, has been appointed as the interim CEO, effectively immediately. Having spent 12 years working globally in the dairy sector, Coote joined Darigold three years ago as the president of its international ingredients division. He was subsequently promoted to CEO in 2022. Meanwhile, Huttema – one of Darigold's 300 farmer-owners – has been a member of the business' board of directors for nine years. He has held the position of chairman of the board for the last three years. Huttema said: "I take over as interim CEO with the benefit of having an extremely capable leadership team in place, including a number of Darigold veterans and newer leaders with proven track records across the dairy and consumer packaged goods sectors. Our business is structured to run around two divisions – business to business and business to consumer – each with experienced, proven leaders running them." He continued: "I have full confidence that the team and the structure we have in place will help ensure that we continue serving our customers in the way they have come to expect from us." "Joe took over as CEO at a time when we were early into a transformation to grow and modernise our business. Under his leadership, we took significant steps forward on that effort, beginning construction of our new facility in Pasco, launching a migration of our business management systems, and beginning to develop a culture rooted in excellence in operations." Coote added: "Serving as CEO of Darigold the last two years was a great privilege. I have enormous respect and admiration for our farmer-owners and the teams across our business that work so hard to keep our customers stocked with great, high-quality dairy products. Having been away from my home country for many years now, my family and I are ready to return to Australia to begin new adventures back home."

Rave Coffee and UK cheese shop Paxton & Whitfield have partnered to develop a coffee-matured goat's cheese, named Kaldi. This washed rind cheese combines the fruity and floral notes of Rave's sourced coffee beans with the nutty flavour profile of goat's cheese. Aged at Paxton & Whitfield's maturation rooms in the Cotswolds, near Rave's headquarters in Cirencester, UK, Kaldi began with "a young unrinded goat’s cheese from the Somerset Cheese Company," said the company. The cheese then underwent brine-washing, coffee coating and maturation for approximately ten weeks. After a tasting session, Kaldi was selected as Paxton & Whitfield's "first-ever flavour-added cheese". David Webb, head of brand and marketing at Rave Coffee, commented: “We’re always looking to push boundaries here at Rave, so we are excited to be part of this coffee cheese collab with Paxton & Whitfield...Fun aside, the cheese itself needed to be on point, and we were all blown away with our first batch after it emerged from the maturation rooms. It’s a fantastic cheese and could be a game-changer for Christmas cheeseboards this year.” James Rutter, managing director at Paxton & Whitfield, added: “Aside from cheese, coffee is the product that intrigues me the most, so it was a real pleasure to work on the Kaldi collaboration with Race. Since we opened our maturation rooms and increased our focus on affinage, coffee has been on our minds, but we knew the process would only work if we used the highest quality beans." Kaldi is currently available to purchase from Paxton & Whitfield’s online store for £15 per 250g wedge.

Frankfurt boasts a corporate image that is underpinned by something charming and authentic. It’s a city of contrasts. It comprises both modern skyscrapers and historic buildings; a busy urban atmosphere and peaceful green spaces; and serves as both an international financial hub (it’s home to the Central European Bank) and a diverse cultural scene. In keeping with the theme, our journey from sunny Bath to one of Germany’s most populous cities (the fifth most, to be precise) was marked by another stark contrast – an urban landscape blanketed in snow. It certainly felt like a festive introduction to Food Ingredients Europe 2023! Our week commenced with a delightful Monday night dinner hosted by Beneo. The FoodBev team was treated to a Spanish tapas twist on some German classics: mini bratwursts, pan-fried salmon, Bundkäse (a creamy cheese dip), a smorgasbord of local breads, and golden-fried potatoes and aubergines. To finish, a platter of delectable treats, including macarons and mousses. The evening set a high standard for the food and beverage companies that would be demonstrating their latest innovations and solutions. And they did not disappoint! The event opened on Tuesday morning, and while it took some time to get started – the festive weather putting a damper on many attendees' travel plans – Frankfurt Messe was as large and sprawling as ever. Once in full swing, FiE became a vibrant hub of discussion, with buzzing aisles, live demonstrations and fruitful collaborations, which FoodBev had the opportunity to engage with, albeit wishing for more time to explore further. A special thanks to Arla Foods Ingredients, ADM, Carbery and Synergy, Nexira, Rousselot, Prinova, Agrana, Alland and Robert, Biospringer, Cargill, Beneo, Loryma, Mitsubishi Gas Chemical, Lasenor, Bunge, CP Kelco, GNT and Exberry, Roquette, Edlong, Mycotechnology, Chick P, Goodmills, Corbion, Jungbunzlauer, Rasio, Valio, Glanbia, Meurens, Martino Rossi, Plantaneers, Angel Yeast and many more who invited us to discuss the latest ingredients and sample concepts, application formats and flavours for their latest solutions. Keep an eye out for some exciting features containing interviews with some of these ingredient companies throughout 2024, in FoodBev, The Plant Base and The Cell Base. Whilst walking the FiE expo halls, FoodBev spoke with some of the biggest F&B companies to discuss the event and their trend predictions for 2024. Listen to some of the major players’ voices here: FoodBev’s key take homes from FiE 2023 Plant-based If we had to pinpoint a singular overarching theme for this year's FiE, it would undoubtedly be plant-based. Despite industry concerns about declines in sales and revenue, companies – both large and small – were eager to showcase their latest developments, with two key elements leading the charge: taste and texture. From ADM's plant-based authentic dim sum, corn dogs and flaky alternative seafood chunks to Beneo's pink and juicy shrimp and Cargill's perfect breakfast sausage, the event was brimming with inspiration for food manufacturers seeking to enhance the quality of their faux meat products. Companies in all halls offered ingredients and solutions to those common challenges of taste, texture and flavour when creating vegan products. This low-pressure processed offering boasts a concise ingredient list, aligning with clean label demands. During their demonstration, Beneo introduced two new plant-based products: mincemeat, enriched with mycoprotein for added fibrousness, and beef bites, crafted from pea flakes to introduce a delightful juiciness. Meanwhile, Beneo's innovative meatless rice flakes play a dual role in providing a fish-like texture and imparting a white fish colour to the final product. The meatless vegan binder not only enhances the cohesiveness of the mass but also improves the bite, resulting in a freeze/thaw-stable product. Roquette’s FiE portfolio was extensive. From nemossa, an innovative plant-based fusion of nem (Vietnamese fried rolls) and samosa, made with Nutralys textured pea protein, to its indulgent no added sugar cookies made with Nutriose 10 soluble fibres and SweatPearl maltitol, the plant-based ingredient provider had all bases covered. Loryma presented its natural wheat solutions, which can be used in applications such as plant-based, bakery and sports nutrition. The contained functional mixture of wheat proteins, starches and the gelling agent (Lory Stab) produces an elastic and irreversible thin surface coating. This coating convincingly replicates chicken skin and achieves a delightful crispiness during the final preparation. Moreover, it serves as a protective layer, preventing the meat alternative inside from drying out. Loryma’s stabilisation process also makes it possible to replace egg in baked goods like muffins by combining different ingredients. Mycotechnology demonstrated FermentIQ PTP, a shiitake fermented pea and rice protein powder that increases the nutritional potential of plant proteins by improving protein quality and digestibility. It reduces off notes and increases the intensity of flavour in plant-based proteins, while also improving solubility. From bitter blockers and flavour clarifiers to a new honey truffle sweetener that is said to be “2000 times sweeter than sugar,” Mycotechnology’s portfolio was innovative and vast. Israel-based start-up Chick P showcased its chickpea protein isolate, with a 90% protein content. Guests were able to try the protein isolate in various cheese concepts, from feta, parmesan and cheddar to a delicious and airy cheesecake. Good Mills unveiled its plant-based texturizers for meat and fish analogues, as well as a variety of flours designed to help bakers, from preventing dough sticking and reducing the residue left on machines to containing less dust and improving employee health. Sustainability This year's FiE made it clear that sustainability is no longer a trend but a vital imperative within the F&B industry. With the world facing environmental challenges, the sector's significant footprint requires a shift towards mindful sourcing, ethical practices and resource-efficient processes to minimise waste. The event was underscored by the industry's commitment to sustainability, providing a platform for innovation and collaboration. Nexira, a producer of natural ingredients, spoke to FoodBev about its Acacia Program. This initiative not only champions sustainability and positive social impact in Africa but also underscores Nexira's commitment to a reduced carbon footprint. It marks a significant stride in aligning our practices with the evolving demands for environmental responsibility. Key objectives of the programme include: the involvement of 200 villages and 50,000 producers; work on 300,000 ha of sustainably managed forest; increasing in quality and productivity of gum acacia from 2,600 tons to 5,000 tons; and empowering women involved in the sector – Nexira’s Julie Imperato also emphasised that 30% of the women Nexira works within the programme are involved with the decision-making process. Cargill, on the other hand, shared its comprehensive approach to sustainability by unveiling the implementation of a Life Cycle Assessment (LCA) across all its ingredients. This initiative encompasses certifying ingredients, establishing 'on-the-ground traceability,' and introducing eco-friendly practices throughout various segments of the supply chain. The commitment to LCA competencies extends to the development of a cutting-edge carbon footprint screening tool, a key focus in shaping Cargill's landscape in 2024, particularly in the research and development of alternative protein products. Moreover, regenerative agriculture remains a pivotal force propelling sustainable change at Cargill. As an industry titan, the spotlight is firmly on this company to make substantial strides and spearhead transformative initiatives. OFI, global supplier of cocoa, coffee, dairy, nut and spice ingredients, emphasised the importance of traceability. The company is deeply involved at every stage of its supply chains – from plant to palate – which provides its customers with more value, control and greater reliability. OFI has procurement and logistics teams based throughout its growing regions, as well as manufacturing and innovation centres around the world. This presence at the source of its ingredients provides access to primary data on various factors from farmer yields and child labour risks, to water savings and deforestation monitoring. AtSource makes this data visible to customers, tailored to their individual supply chain. It allows customers to track the social and environmental footprint of their product from the farmer group, to their factory gate, advancing transparency and supporting sustainability reporting commitments. So many companies we spoke to said that sustainability would be the focal point of 2024. In fact, some even said that it would take precedence over the launch new products and innovations. Sport, active and health nutrition Sports nutrition is no longer limited to bodybuilders and professional athletes; it's now for any consumer with an interest in maintaining an active and healthy lifestyle. Many companies at FiE are recognizing the importance of broadening their audience in this sector. Arla Foods Ingredients showcased a trio of fermented drink flavours made with clear whey protein. Surprisingly, despite its high protein content, Arla has managed to create a beverage that tastes great with no sedimentation. This product also earned Arla an award at our World Dairy Innovation Awards this year, and we take pride in seeing the company display this achievement on their exhibition banners. Beneo unveiled a novel solution – Orafti β-Fit – derived from barley through an eco-friendly milling and dry enrichment process. The beta-glucans in Orafti β-Fit provide a convenient and flavourful means to enhance your products with fibres while allowing for on-pack claims with nutritional and health benefits. The 20% fraction of beta-glucans in this solution consists of soluble fibres known for their positive impact on cholesterol and heart health. Naturally occurring in cereals like oats and barley, betaglucans are polysaccharides composed of glucose molecules linked through mixed β (1-4) and β (1-3) bonds. Orafti β-Fit can be labelled as beta-glucan-rich barley flour. And all of this was presented in a tasty heat-healthy, cholesterol-lowering waffle! GNT showcased the versatility of its Exberry concentrates. FoodBev was invited to a demonstration of colour mixing which showcased the different possibilities for colouring food with food. Concentrates are classified as food ingredients rather than additives in the EU and many other parts of the world and Exberry's concentrates are suitable for vegan, halal, and kosher diets. The FoodBev team thoroughly enjoyed meeting everyone in Frankfurt at Food Ingredients Europe 2023. Until next year! Stay tuned for some exclusive interviews from the event. If you would like to advertise your latest ingredient development with FoodBev, please email sales@foodbev.com.

Nestlé has announced plans to invest BRL 6 billion (approx. $1.2 billion) in food and drink production in Brazil, with a series of payments scheduled between 2023 and 2025. The funds will be primarily allocated to boost business growth, integrate new technologies in the industry, expand manufacturing facilities, transform its portfolio and advance the sustainability agenda in Nestlé's chocolate, coffee, pet care and nutrition segments in Brazil. Marcelo Melchior, CEO of Nestlé Brasil, said: “We are Nestlé's third largest market in the world, and the even more accelerated growth of our business requires robust investment on different fronts: from expansion and new technologies in factories and supply chains, to new practices in regenerative agriculture and each portfolio increasingly broad and diverse, always focusing on solutions that take health, nutrition and well-being from pre-conception to healthy ageing". Nestlé plans significant developments in its chocolates and biscuits category, including the introduction of production lines, technologies and new products. In 2024, a new KitKat line will be launched at the Caçapava, São Paulo, facility, which, Nestlé says, is already the largest chocolate production facility in Latin America. In addition, the company aims to expand the industrial park by 2028, reaching a total of six exclusive lines in the inner city of São Paulo. Furthermore, the food and beverage giant said that Brazil is on a path of innovation and premiumisation of coffee, contributing value to the category and driving business growth. Since 2019, all of Nestlé's coffee acquisitions have been 100% certified and sustainably sourced. Emphasising sustainability, Nestlé's coffees boast full traceability of raw materials, employ renewable energy in production, support capsule recycling in the country and invest in regenerative agriculture in the supply chain. Nestlé Brasil provides specialised nutrition for all life stages and innovates in these categories, "focusing on different nutrition needs and constantly changing consumption habits," said Nestlé. The product range includes supplements for pregnant women, infant nutrition products and adult items, which play a role in promoting healthy ageing through exclusive technologies. Melchior highlighted: “For 2024, we continue with investments in productivity, innovation and sustainability of operations, with strategic projects for new technologies and production lines in order to contribute to business results. We will have another peak in investments, accelerating an ESG, innovation and digital transformation agenda that supports the continued growth of Nestlé’s Brazilian operation."

Synergy Flavours is launching a natural whiskey flavour range and whiskey cocktail flavour, designed for both alcoholic and low- and no-alcohol RTD products. The flavours specialist said its new range has been created to support manufacturers amid growing demand for cocktail bar-quality RTD options. It includes bourbon, Tennessee, fruity and peaty whiskey flavours as well as a traditional ‘old fashioned’ cocktail flavour. This flavour range aims to offer flexibility for manufacturers developing authentic RTD products, allowing customisation due to each flavour’s ‘carefully crafted’ sensory profile. Each whiskey flavour has a sensory description highlighting the key flavour attributes, which developers can use to select the right profile for their beverage. Vicky Berry, senior European business development manager at Synergy Flavours, said that for low- and no-alcohol products, the new portfolio helps customers create drinks with flavours reminiscent of alcohol, “replicating the sophistication of whiskey-based options that consumers enjoy”. She added: “In beverages at 8% ABV and above, our whiskey flavours help manufacturers to reduce the amount of whiskey they require in their RTD cocktail, perhaps opting for a less expensive alcohol instead, while maintaining a premium flavour at a lower price point”. Charlotte Spitzner, flavour research analyst at Synergy Flavours, commented: “Detailed analytical and sensory insights are crucial when creating distinct whiskey profiles such as these, as the chemistry of whiskey is complex with many different flavours and aromas due to how it is made”. “Our flavourists tasted and analysed whiskeys from across the globe, then our flavour team blended extracts and natural aroma compounds to achieve the perfect balance and profile. We’ve also developed analytical flavour pairing charts, which can be used to help our customers make informed flavour pairing decisions, to create products such as an impactful spiced Manhattan, Brazilian orange whiskey sour, or raspberry mint julep RTD, for example.”

Food and pharmaceutical contract research organisation RSSL has announced the opening of a new analytical testing facility in Reading, UK. The facility, described by RSSL as ‘state-of-the-art,’ is located on the University of Reading Whiteknights campus. It will increase capacity to aid RSSL in meeting the growing demand of its global client base across the food, life science, healthcare and consumer goods sectors. According to RSSL, the expansion has been driven by its recent significant organic growth and successful strategic partnerships, which have enabled it to double its revenue since 2016. With a base of over 3,000 clients in 60 countries across the European, US, LATAM and APAC markets, the new facility aims to accelerate turnaround times and deliver efficiencies for RSSL’s clients around the world. It will add an extra 26,000 square feet of working laboratory space with new technical capabilities to complement RSSL’s existing UKAS-accredited, MHRA- and FDA-approved facilities. RSSL has also announced a major investment into expanding its workforce from 350 to over 500 in the next three years, by doubling the number of scientists in its team. Jacinta George, managing director at RSSL, said: “Our clients are at the forefront of innovation within their industries, working on projects ranging from sustainable food solutions to next-generation therapeutics”. She added: “With this exciting new expansion, we will be able to continue supporting them to develop high-quality, safe products that meet complex regulatory requirements and consumer needs”.

Health and wellness brand Vuum Technologies has launched a new line of carbonated plant-protein drinks. Made from plants, Vuum comes in three flavours: White Peach Citrus Ginger, Strawberry Tangerine and Berries. The range, which is powered by natural caffeine, helps support muscle repair, lean muscle mass growth and optimal performance, providing satiety and sustained energy throughout the day. With no jitters or crashes, the drink also ensures consistent energy for enhanced mental clarity. Packed with 10g of plant-based protein and 135mg of natural caffeine from guarana seed and green tea extracts, Vuum is enriched with theanine, amino acids, vitamins C, B12 and D, as well as essential minerals like zinc and magnesium. The drink is designed to enhance performance, endurance and recovery and is sweetened with stevia, ensuring a gut-friendly experience. Vuum is free of any artificial ingredients, featuring only natural colours and botanically derived flavours to enhance the overall quality and taste. Matt Forsey, co-founder of Vuum, said: "Vuum is a testament to the intersection of taste, health and performance. We weren't satisfied with the ready-to-drink options in the energy or protein spaces, so we set out to create our better-tasting, clean combination of the two." "Our products are designed to empower anyone on their journey towards holistic well-being. We are proud to offer consumers a breakthrough new functional beverage that reimagines the concept of protein consumption and introduces a refreshing alternative to traditional protein beverages." Valentino Sinacola, co-founder of Vuum, added: "After three years of relentless research, formulation, and testing, we're so excited to officially launch Vuum. Vuum is a commitment to making the extraordinary achievable. We're all about pushing boundaries and redefining what's possible." Vuum's carbonated plant-protein drinks are currently available to purchase nationwide at the brand's website for $4.49, with retail and partnerships to be announced soon.