US food packaging manufacturer Inno-Pak has announced the acquisition of Albany Packaging. Albany specialises in the design and manufacture of custom and stock folding paperboard cartons, ranging from bakery boxes to various food packaging solutions such as trays and takeout boxes. The company operates a manufacturing facility in Ontario, Canada, catering to customers in the food service, grocery and convenience store sectors. Chris Sanzone, chief executive officer of Inno-Pak, said: “...This acquisition increases our North American integrated manufacturing capabilities and marks a crucial step in our manufacturing expansion plan to create an even more resilient supply chain. Albany also deepens our ongoing investments in paper capacity as we continue to innovate to make packaging more eco-friendly.” Jon Sill, chairman of Inno-Pak, commented: “Inno-Pak stands at an important inflection point with several favourable trends in our end markets of the food service, grocery, convenience store and hospitality industries. The acquisition of Albany enhances our ability to capitalise on these positive trends with one of the most diverse custom and stock folding carton programmes. With our recent portfolio additions and our continued investments in innovation, we are better positioned to serve our customers.” Terms of the deal were not disclosed.

Diageo has announced a global agreement with circular economy technology company EcoSpirits, establishing a flexible framework for piloting and scaling circular packaging in an expected 18 markets over the next three years. The deal follows Diageo's ongoing EcoSpirits programme with Smirnoff in Indonesia. Initiated in 2022, the programme is currently active in 38 bars. The collaboration will initially focus on Diageo's Gordon’s gin, Captain Morgan rum and Smirnoff vodka brands. The brands will use EcoSpirits technology, allowing distribution in a 4.5-litre EcoTote, which is said to function like a keg. This system provides a closed-loop circular economy: the emptied EcoTote will be collected, undergo cleaning at offsite facilities and then be refilled with the same spirit for subsequent distribution and use. The partnership aims to provide Diageo with sustainability benefits by reducing carbon emissions and waste. The specific figures will be confirmed at the end of the three-year period. The EcoTote is designed for up to 150 uses, aiming to replace the consumption of up to 1,000 glass bottles throughout their lifespan. Additionally, a potential carbon footprint benefit is expected after the sixth use, compared to the equivalent volume of liquid in 70cl glass bottles. Ewan Andrew, president of global supply chain & procurement and chief sustainability officer at Diageo, commented: “This is another example of a triple win where the planet, consumers, and Diageo will all benefit. We will be able to reduce both carbon and cost, and the pubs and bars will benefit from the ease of having reusable spirits packaging.” The initial markets in the global agreement are expected to launch in 2024, marking a progression toward Diageo's goal of achieving a 50% reduction in carbon emissions across the supply chain by 2030 and ultimately reaching net-zero emissions by 2050. Paul Gabie, CEO of EcoSpirits, added: “EcoSpirits ’ mission is to end single-use glass in the spirits and wine industry. For the circular economy to achieve global scale, innovators like EcoSpirits need the support of industry leaders like Diageo in catalysing the linear to circular packaging transition. As such, this new global partnership is a significant milestone for EcoSpirits and our journey to a circular future. We are grateful to our partners at Diageo for the seriousness of their commitment to a more sustainable and inclusive world.”

Packaging solutions company Harpak-Ulma has launched the FR 400 Twin Flow Wrapper, a horizontal wrapper solution promising to offer ‘exceptional’ throughput. The solution aims to revolutionise high-volume automated packaging operations. Its compact design makes it ideal for facilities with limited floor space or those seeking to expand packaging throughput in existing production environments, Harpak-Ulma said. The FR 400 Twin delivers two fully functional FR 400 horizontal flow-wrap machines within the footprint of a single legacy line, doubling throughput within the existing physical constraints of a single, stand-alone flow-wrap installation. It delivers up to 700 PPM, or 70 metres per minute of film speed per lane, depending on product size and characteristics, for up to 1400 PPM. While utilising a shared frame and HMI for centralised control, the machines are designed for full independent operation, enabling the lines to continue running separately regardless of the other’s operational status. The interface has been designed with user-friendliness in mind, simplifying set-up, operation and maintenance so operators can quickly switch between different product configurations. Harpak-Ulma said the technology is built with high quality materials and components, engineered to withstand the rigours of continuous production and ensure a long service life with minimal downtime. Josh Becker, bakery segment manager at Harpak-Ulma, said: “For high-capacity snack, bar, cookie, bakery or confectionary operations seeking to efficiently scale production throughput sans physical plant expansions, the innovative, compact, high-performance FR 400 Twin horizontal wrapper should be very attractive”. He added that efficiency is a keynote of the solution, enabling producers to scale effectively without a one-to-one operator relationship. “Mirroring the FR 400 Twin delivers four machines but requires only one operator,” he commented. “The labour savings are obvious — as well as the realisation of redundant line capabilities.”

Natural energy drink start-up Virtue Drinks has secured a £1.2 million investment to accelerate its growth across the UK, alongside a new recipe upgrade. The brand, launched in 2016 to provide a ‘clean’ alternative to traditional energy drinks, has also undertaken a rebrand this month alongside slightly altering its ingredients with the refreshed recipe that sees the full range include yerba mate. Yerba mate is an adaptogen that is naturally high in caffeine, made from the dried leaves of the South American holly tree. Virtue said it can provide the energy of coffee, the health properties of tea and the endorphins of chocolate. It also provides 24 vitamins and minerals including riboflavin, thiamine, phosphorus, iron, calcium, vitamins C and B6, and 15 amino acids. Virtue secured investment from English footballer Chris Smalling in 2021, supplemented by the recent raise of £1.2 million. This latest raise will support further hires in sales and marketing alongside driving key marketing activity to increase brand awareness. In a statement announcing the raise and rebrand, Virtue said that health-conscious millennials are looking for energy alternatives to coffee and traditional energy drinks that have a smooth and long-lasting energising effect. It claims that consumers of yerba mate can experience a state of ‘alert wakefulness’ similar to coffee, but for a longer time period and without coffee’s ‘crash’ or effects on sleep. It is also claimed to help improve mental acuity and aid digestion. Each of Virtue’s drinks contains 80mg of organic caffeine, no sugar, no calories and no artificial ingredients. They are now rolling out across Waitrose stores nationwide. Rahi Daneshmand, Virtue founder, said: “We are very excited for this next stage of growth, as we build the market-leading clean energy drinks brand. Virtue is the first all-natural, zero sugar and zero calories energy drink in the UK and we plan to make our drinks accessible to even more people.”

Nestlé has unveiled a new milk powder range – N3 – made from cow's milk and enriched with essential nutrients, in China. The range encompasses a full cream and a skimmed milk variant, both boasting high protein content to support a well-balanced diet for families. Employing a proprietary technology, Nestlé reduced lactose using specialized enzymes, resulting in prebiotic fibres that contribute to "the growth of multiple bifidobacteria by up to three-fold, delivering gut microbiome benefits to healthy adults," said the F&B giant. Nestlé claims to be the first company to introduce a milk product featuring prebiotic fibres derived from the intrinsic lactose found in milk. The company's experts at its R&D centres in Beijing, China, locally adapted the technology to enable the launch of nutritionally rich milk products that cater to the dietary needs and preferences of local consumers. Enriched with vitamins, proteins and minerals, the N3 range also includes probiotics to foster bone health, muscle growth, strength and immunity. In addition, it boasts a low lactose content and has over 15% fewer calories. Stefan Palzer, Nestlé's chief technology officer, said: "We are excited to launch this unique science-based innovation that contains all the key nutrients of milk but is low in lactose and contains special prebiotic fibres that are associated with various health benefits. This milk will serve as a base for the next generation of nutritious products, which will benefit many consumers, including people with lactose intolerance, and those who want to improve their gastro-intestinal health. It's also a testament of our efforts to develop cutting-edge technologies that can be applied across different categories, brands and geographies." David Zhang, CEO of Zone Greater China for Nestlé, commented: "N3 will transform the milk-drinking experience for Chinese consumers by enabling those with lactose and gastrointestinal sensitivities to enjoy a glass of nutritious milk without worries. We are proud to be the first market to introduce N3 milk. This further demonstrates Nestlé's unwavering commitment to continuously bring innovations that are relevant for local consumers." At a later stage, N3 milk will extend its presence into other product categories, allowing Nestlé to contribute to lifelong health and well-being throughout various life stages.

Non-alcoholic apéritif brand Ghia has added a new flavour to its portfolio: Berry. Ghia Berry is made with carefully selected ingredients – including real extracts, juices and botanicals – free from artificial flavours or added sugars. It combines real strawberry juice, fermented jasmine green tea and black currant juice to provide both sweet and dry expressions. With 17 servings per bottle, Berry can be enjoyed neat, on the rocks, spritzed or in mixed drinks. According to Ghia, Berry boasts a rich, juicy finish, reminiscent to a well-aged wine or a seedy berry snack, thanks to the blend of strawberry and blackcurrant juices. The complexity of its botanical flavour is derived from extracts of holy basil, chamomile, honeysuckle, clove, cardamom and orange blossom, combined with fermented jasmine green tea. This results in a silky, medium-bodied apéritif that complements both heavier and lighter dishes. Ghia's founder, Melanie Masarin, said: “We are beyond excited to introduce our Berry apéritif, a much-anticipated follow-up to our hero bottle. Our focus has always been on creating moments, big and small, with excellent products. For Berry, we envisioned a tannic mouthfeel that transforms depending on how you choose to enjoy it. Enjoy it with your favorite pasta, or on the rocks as a sweet nightcap.” Ghia’s Berry aperitif be purchased on the Ghia's website for $38 per 500ml bottles and at retailers such as Erewhon, Boisson and Foxtrot.

US-based snacking brand Fresh Cravings has expanded its hummus line-up with two new flavours, Tajín Chili Lime and Dill Pickle. The two new flavours are now available in the deli section of Walmart stores across the US, joining the brand’s existing hummus line-up which includes classic, red pepper, roasted garlic and honey jalapeño flavours among others. The Mexican-spiced Tajín Chili Lime Hummus is infused with the ‘bold and zesty’ flavours of Mexican seasoning brand Tajín's Clásico seasoning blend of 100% natural chilli peppers, lime and sea salt. Fresh Cravings’ Dill Pickle Hummus features classic hummus ingredients topped with a tangy dill pickle flavour and a hint of garlic. The company’s president, Nicole Parker, said: “Our team remains dedicated to delivering sought-after flavours and elevated recipes to our customers, and our collaboration with Tajín is yet another example of our commitment to pushing the boundaries of hummus flavour innovation”. She added: “We crave goodness in all that we do, and these new flavours underscore our brand's mission to offer unique snacking experiences with high quality ingredients, which can be shared during special moments with loved ones”.

Foodservice wholesaler Sysco GB plans to invest £15 million in its Brakes Scotland Newhouse depot as it aims to expand the number of Scottish products it sells. Delivering to a diverse range of businesses – including pubs, restaurants, schools and other food establishments across Scotland – Brakes offers an extensive selection of fresh, frozen and ambient products, along with catering equipment. The investment will expand the site by over 25%, creating approximately 100 new jobs. The Newhouse site, currently one of the largest among Sysco's 30 depots in the British network, is set to expand to over 200,000 square feet upon receiving planning permission. The expansion aims to enhance the facilities, enabling the company to broaden its range of local fresh products. This strategic move is significant as the demand for such products "is becoming increasingly important to food outlets across the country," said Sysco. Paul Nieduszynski, chief executive of Sysco GB, said: “Brakes Scotland has grown steadily over the past few years, serving communities right across the nation. The investment that we are making in the Newhouse facility to increase our capacity and grow our Scottish range shows our commitment to providing market-leading range and service to our existing and new customers across Scotland.”

A new study has found that raising the standard temperature of most frozen foods by just three degrees could cut 17.7 million tonnes of CO2 emissions per year. The study was carried out by researchers from the International Institute of Refrigeration in Paris, France, and the UK Universities of Birmingham and London South Bank. Most frozen food is transported and stored at -18°C, but the study found that a move to -15°C could result in annual carbon emissions savings equivalent to taking 3.8 million cars off the road. According to researchers, the small change could create energy savings of around 25 terawatt-hours – equivalent to 8.6% of the UK’s annual energy consumption. Additionally, the move could cut costs in the supply chain by at least 5% and in some areas by up to 12%, the study finds. The research was supported by global logistics firm DP World, which has set up an industry-wide coalition to explore the feasibility of this change, named Join the Move to - 15°C. The coalition aims to redefine frozen food temperature standards to cut greenhouse gases, lower supply chain costs and secure food resources for the world’s growing population. Maha AlQattan, group chief sustainability offiver at DP World, said: “Frozen food standards have not been updated in almost a century. They are long overdue for revision”. She added: “Through this research, we can see how we can deploy accessible storage technologies in all markets to freeze food at sustainable temperatures, while reducing food scarcity for vulnerable and developed communities”. While freezing food extends shelf life, it comes at environmental cost as 2-3% more energy is required for every degree below zero that food is stored at. Experts also estimate that 12% of food produced annually is wasted due to a lack of refrigerated and frozen logistics, highlighting a need for greater capacity. Demand is increasing for frozen food as appetites evolve in developing countries and consumers seek nutritious food at affordable prices. Freezing food can protect food sources and their nutritional value for months amid climate-driven events such as droughts, floods and heatwaves. Toby Peters, a professor at University of Birmingham and Heriot-Watt University and director of the Centre for Sustainable Cooling, commented: “Cold chains are critical infrastructure, vital for a well-functioning society and economy. They underpin our access to safe and nutritious food and health, as well as our ability to spur economic growth”. He added: “Cutting cold chain emissions and transforming how food is safely stored and moved today helps ensure we can keep sustainably feeding communities across the globe as populations and global temperatures rise, protecting food sources for years to come”. Industry organisations to have already joined DP World’s coalition include AJC Group, Maersk, Daikin and the Global Cold Chain Alliance among others. Earlier this month, Unilever announced that it had granted a free non-exclusive licence for 12 reformulation patents to the ice cream industry, enabling manufacturers to reformulate products that remain stable at a warmer freezer temperature of -12°C with an aim to pave the way for more energy-efficient freezer cabinets on a global scale.

Regal Food Products Group-owned brand The Cake Emporium has debuted a line of loaf cakes in time for Hogmanay celebrations. The Cake Emporium is Regal's new bakery brand aimed at crafting cakes for special occasions. The range is available in three loaf cake varieties: Madeira Cake, Cherry Cake and Sultana Cake. According to the company, the line "offers consumers a great value-sharing product that can be enjoyed with family and friends during Hogmanay celebrations". The Cake Emporium's loaf cakes will be available in Morrisons stores for £2.25.

Müller UK and Ireland has announced the sale of of milk round and doorstep delivery service, Milk & More, to Freshways Group. The doorstep delivery service was acquired by Müller as part of its acquisition of Dairy Crest’s wider liquid milk processing and distribution operation in 2016. Müller’s investments in Milk & More include developing a digital platform and large fleet of electric vehicles for delivery, as well as the introduction of a broader and relevant product offering beyond milk and improving customer experience. The service serves hundreds of customers across the country each week with fresh milk, juices, breads, eggs, yogurts, fruit, vegetables and other grocery staples. It currently employs around 1,100 staff members. Müller’s primary business in the UK is focused on the supply of fresh milk, yogurt and other dairy products to retail, wholesale and other businesses. Following a strategic review, the company has decided to divest its interest in direct-to-consumer business Milk & More. Freshways was established in 1993, beginning as a small wholesaler in London, UK. It offers customers throughout London, Wales and the rest of the UK fresh milk, bread and dairy products. It operates a processing facility in Acton, West London, along with further facilities in Southampton and Leeds, and has 16 distribution centres nationwide. Bali Nijar, managing director of Freshways, said: “Freshways is delighted to be entering a marketplace which we have not been a part of for many decades. We have seen customer habits changing in relation to convenience through the growth of home delivery operations like Amazon and Deliveroo.” “We are confident that we can carry forward the Milk & More business in the same manner that we have elevated Freshways over the past 30 years.” Milk & More’s CEO, Patrick Muller, added: “The synergies that exist between Milk & More and Freshways, and the opportunity afforded through vertical integration with a direct supply of fresh milk, offers Milk & More the means to further develop its proposition for customers”. “Potential also exists to advance our sustainability agenda by offering its customers the choice between refillable glass bottled milk and renewable cartons, the environmental credentials for which have significantly improved.” The sale is set to be complete on 1 January 2024. Müller was advised on the transaction by Osborne Clarke LLP and investment bank, Houlihan Lokey.

JAB Holding Company has promoted its managing partner, Joachim Creus, to the role of chief executive officer. Creus is set to take over from Olivier Goudet, who served as managing partner and CEO since 2012. In addition to his new role as CEO, Creus will also take on the responsibilities of vice chairman on the JAB board, succeeding chairman Peter Harf. Creus said: “It is a great privilege to be named CEO of JAB. Peter built JAB, implementing a long-term strategic vision to transform decades of successful development as a family office into an investment company focused on the global consumer goods and services sector. Then, for the last 12 years under Olivier’s leadership, we scaled JAB with the right assets, building a diverse and highly resilient investment portfolio which is ideally positioned to continue to deliver attractive risk-adjusted returns over the long term.” Creus has been with the company since 2010 and played a key role "in establishing JAB into a global investment firm" targeting consumer goods and services, said the company. Harf commented: “Continuity of leadership is paramount at a firm like JAB, and the appointment of Joachim to CEO is a testament to our strong faith in his vision. Over the last decade, not only has Joachim been instrumental to building an enduring investment firm, he has also become a member of the extended Reimann family.” Meanwhile, Goudet will assume the role of senior investment advisor, maintaining a significant portion of his personal wealth invested in the firm and its assets for the long term. He will remain actively engaged in JAB’s ecosystem, continuing his role as a board director across certain JAB portfolio companies. JAB said that Goudet led the business' strategic transformation, nearly tripling the investment firm's equity, and establishing investment platforms in sectors such as coffee & beverages, pet care, fast-casual restaurants, indulgence and beauty & luxury. In addition, Goudet introduced JAB's coffee and beverage strategy, leading to the formation of JDE Peet's and the creation of Keurig Dr Pepper. Harf highlighted: “Olivier is an exceptional investor...With his continued counsel, and the leadership of Joachim, Frank and the broader team at JAB, we are ideally positioned for this next phase of long-term value creation.” Moreover, Frank Engelen has been promoted to Creus’s previous position as managing partner, effective immediately. Joining JAB in 2020, he was a partner at PwC for over 15 years and has been an adviser to JAB since 2013.