7-Eleven Canada has announced its acquisition of “certain assets” of Calgary-based food distributor Wallace & Carey. The assets included in the transaction are in British Columbia and Alberta. 7-Eleven has also agreed to acquire lease facilities and provide a transition service agreement to purchase exclusively from Wallace & Carey. It has also given funds to Wallace & Carey to support its return to a stable operating position across Canada, after it, along with its parent company Carey Management, filed for creditor protection in June 2023 under CCAA. The transaction, which closed on 21 November, will ensure an important supply link to businesses and communities across the region is maintained. Marc Goodman, vice president and general manager of 7-Eleven Canada, said: "This transaction positions 7-Eleven well for continued growth in Canada, strengthening our already robust business in the country and bringing with it a range of long-term benefits for our stores by stabilising our supply chain. We feel confident that this acquisition will bring the maximum quality of service to our stores so that we can continue to serve our customers at the highest level." Pat Carey, chair and venture architect for Carey Management, added: "7-Eleven is a long-standing customer of Wallace & Carey and we're excited to further strengthen our partnership. Wallace & Carey will continue its day-to-day operations as usual, and we expect to emerge from this process better positioned for the future.” Financial terms of the deal were not disclosed.

FrieslandCampina Ingredients has announced the launch of Nutri Whey ProHeat, a heat-stable whey protein designed for the medical nutrition market. Liquid oral nutritional supplements have traditionally been developed with casein proteins as the high-quality proteins naturally tolerate high-heat treatments. However, whey protein is higher in leucine and is more quickly digested than casein, resulting in faster results and shorter recovery times. By using the latest microparticulation technology, FrieslandCampina Ingredients has created a heat-stable whey protein. This has been historically challenging for the industry as most whey proteins are irreversibly damaged during traditional heat treatments. Microparticulation is achieved through thermal treatment forming small aggregates, ensuring the whey proteins’ stability under high heat treatment conditions. The company claims that products formulated with Nutri Whey ProHeat benefit from "superior sensory properties" such as a low viscosity and neutral pH alongside a clean taste from high-quality Dutch whey. This gives patients access to the additional nutritional benefits of whey protein and will support their adherence to the nutritional programme, which can be a problem for healthcare providers. Vicky Davies, global senior marketing director, performance, active and medical nutrition at FrieslandCampina Ingredients, said: “Our latest ingredient innovation presents a big leap forward for medical nutrition and will enable manufacturers to provide patients with the unrivalled nutritional benefits of whey protein in an appealing, drinkable format. By using our unparalleled technological and applications expertise, we’ve been able to create a highly nutritious ingredient that will unlock new innovations in medical nutrition.”

Recent research found that Gen Z shoppers prioritise taste, value and affordability, as well as social justice-driven causes like sustainability and animal welfare. This means brands have the opportunity to strike a balance between creating the climate-conscious products Gen Z consumers crave at prices they can afford. Barak Bar-Cohen, founder and CEO of Sojo Industries, discusses how F&B companies can start adding climate-responsible practices into every part of the product life cycle, from manufacturing to packaging.` What factors are driving Gen Z's increasing interest in supporting sustainable food and beverage brands? For the most part, Gen Z consumers are entering the workforce under very different circumstances than previous generations. For example, they grew up seeing the impact of climate change and a global pandemic firsthand. In 2023, Gen Z consumers face new challenges such as inflation, higher costs of living and the impact of social media, all of which are driving this generation to make stronger decisions about how they spend their money. So, no wonder Gen Z is using their newfound purchasing power in a much more environmentally and financially responsible fashion. In the world they are growing into, every purchase counts towards preserving the planet and saving dollars toward the basic necessities of living. The good news is that brands and manufacturers are listening. Today, there are far more options for Gen Z consumers to ‘shop their values’ and information available to call out brands that are not migrating towards sustainable and climate-responsible practices. How do existing supply chain complexities pose challenges to sustainability efforts in the food and beverage industry? While the large food and beverage companies mostly control their own supply chains, from ingredient sourcing to manufacturing to warehousing to distribution, most of the emerging brands do not. As such, it is complicated and difficult for the majority of newer brands to influence something they do not control. So, if manufacturers and distributors are using non-recyclable, inefficient, or carbon-intensive materials, they’ll face challenges in the supply chain from adopting these sustainable practices. However, on the other end, for larger brands that control their own supply chains, sustainable practices are still complicated due to their legacy systems and financial return models that require a healthy ROI during challenging economic times…But then again, you have to invest in the future, and the future is selling to Gen Z and Gen Alpha customers who will demand sustainable practices, materials and products. Food and beverage supply chains are also highly fragmented, with multiple intermediaries between production and retail stores. This makes it difficult to track and trace the environmental impact of products while ensuring quality and safety. As food and beverage products may travel long distances or pass through numerous handling points, it can be challenging to adhere to sustainability goals such as lowering greenhouse gas (GHG) emissions or reducing energy consumption. How do supply chain processes like packaging and manufacturing impact the environmental footprint of food and beverage brands? The global food supply chain as a whole accounts for one-third of human-produced GHG emissions each year, and the manufacturing stage can exacerbate this issue even further with continued reliance on non-renewable energy sources. Along with manufacturing food and beverage products, the choice of packaging material can impact brands’ ability to reduce waste and prevent pollution. For example, brands that use non-recyclable or non-biodegradable materials risk creating excess waste as consumers are likely to dispose of products in the trash that eventually end up in landfills. Similarly, inefficient packaging designs can lead to surplus materials, oversized containers and potential product leakage, resulting in higher transportation and storage costs. More importantly, the lack of packaging efficiency can generate immense waste and increase the brand’s carbon footprint. With all this said, the manufacturing and packaging decisions food and beverage brands make are consequential to their green journey. What strategies can F&B companies use to increase sustainable practices in the supply chain? Companies don’t need a strategy so much as a commitment to making climate-responsible decisions that permeate their corporate DNA. If the choice is between non-recyclable plastic or corrugated packaging made from 100% recycled materials – choose the corrugate and find savings elsewhere to justify the decision. Work with vendors who have developed creative ways to save on freight charges, transportation (ie. electric vehicles) and logistics, and thus reduce your carbon footprint. When developing a payback analysis for specific investments, make sure to include a ‘penalty’ for excessive air travel or multiple pallet touches in your side-by-side calculations. It’s really not that hard. How can technology assist in optimising supply chain processes for sustainability? Technology plays a key role in driving more sustainable practices. The use of robotics reduces the reliance on people for only an incremental amount of energy. This can result in fewer cars driving on the road, fewer resources like ink and paper consumed and less waste generated in the office. Software platforms that optimise freight routes based on minimising miles driven and analysing weather patterns to minimise idling and delays are critical. This information can, in turn, result in better planning and smarter manufacturing practices. AI-powered intelligence is also empowering food and beverage decision-makers with valuable data-driven insights in real time so they can improve their operations to meet the growing environmental preferences of consumers and stakeholders. Generative AI is also helping businesses better understand consumer demand to help improve forecasting projections and meet buyer expectations. Both high-level and granular insights on what’s happening throughout the product life cycle can be generated through AI, and in turn, applied to reduce waste. How might the preferences of Gen Z influence the F&B industry's practices and innovation in the coming years? Gen Z and Gen Alpha preferences are already having a significant impact on the food and beverage industry. Products touting probiotic, plant-based and organic preferences continue to make their way into innovative food and drinks. Drink categories such as spirits-based ready-to-drink brands and non-alcoholic beverages have emerged as major areas of growth in 2023, driven by a much younger demographic. Not only are younger generations influencing the market, but today, we even see older consumers change their buying habits as a result of listening to their children and grandchildren. So, while Gen Z and Gen Alpha are adopting more sustainable behaviours than any other age group, their concerns are having a chain reaction – driving other age groups like Gen X and Millennials to make more sustainable decisions. So whether it is health, sustainability, affordability, quality or another trend that is growing in popularity from Gen Z, we can expect the food and beverage industry to quickly implement these preferences into their products.

Re.juve Cold Pressed Juice Singapore has announced the launch of a duo of organic health drinks, Beat Guava and Green Guava. The guava juices are made from 100% organic vegetables and fresh fruits, without the use of concentrates, added sugar, water or preservatives. Beat Guava is a mix of crystal guava, organic beetroot and fresh pineapple, while the Green Guava juice replaces fresh beetroot for fresh spinach. The crystal guavas are grown on Re.juve's farm in Indonesia – the company says that they have three times the vitamin C content of oranges and apples. Additionally, the fruits are said to pack 50 times more calcium and 30 times more iron than apples. The crystal guava has a crunchy texture and its seeds are edible, the unique crunchiness is the key feature that enables the company to cold press it, which preserving its nutritional integrity. Nicholas Johannes, director of Re.juve, said, "With Beat Guava and Green Guava, we're not just launching new products, we're introducing a whole new experience. Moving away from the thicker, heat-blended texture of traditional guava smoothies. Our juices celebrate the light, refreshing essence of cold-pressed guavas. Harvested from our very own crystal guava farm in Indonesia, these juices have a clarity of flavour and nutrients that smoothies simply can't match." The company claims that a 250ml serving of Beat or Green Guava contains 100% of the daily recommended intake of vitamin C, supporting consumers' immunity, iron absorption and dengue recovery. Re.juve also claims that the beverages contain around 28% of daily fibre requirements, along with essential nutrients like manganese and vitamins B6, B9 and K, which support wound healing, DNA repair and cell growth.

Danone has become the first corporation to join the Global Methane Hub’s (GMH) Enteric Fermentation R&D Accelerator. The accelerator aims to create new scalable and practical solutions for dairy farmers to reduce methane emissions. Through the initiative, Danone will become the first corporate funder of the Enteric Fermentation R&D Accelerator, which is said to be the “largest ever” globally coordinated research effort on enteric methane. The accelerator, coordinated by GMH, is supported by an alliance of philanthropic organisations and governments. So far, it has raised $200 million in funding to invest in research and innovation to create new scalable and practical solutions for livestock farmers that can mitigate enteric fermentation (the digestive process of ruminant livestock). The research will include mitigation of methane through feed additives, plant and animal genetics, methane vaccines and accessible and affordable measurement technologies. Danone will work with academic experts and technology providers to test solutions that support the building of dossiers for regulatory approvals, while helping to drive innovations for various farm systems in multiple countries. GMH will also develop a methane accounting and feed optimisation decision support tool for dairy cattle. This will involve Danone smallholders’ dairy farms in North Africa, starting with a first pilot in Morocco with 1,000 farmers. The companies hope for the tool to help farm advisors formulate dairy diets based on regionally available feed and well-defined feed quality. The main goal of the project is to demonstrate the benefits of improved livestock nutrition by enhancing livestock productivity, increasing farmers' income and reducing methane emissions. Dairy production from cattle makes an estimated 8% of total human-caused methane emissions worldwide, as part of agriculture and livestock activities which represent approximately 40% of global methane emissions. Marcelo Mena, CEO of GMH, said: “Agriculture is a sector where methane reduction efforts can have an extraordinary impact...Through scaled-up investment from philanthropy, governments and the private sector, we can accelerate progress in developing practical innovative solutions and create the scale and coordination needed for these solutions to be impactful, ensuring greater economic and food security for local communities and transform the future of sustainable farming.” Danone’s CEO Antoine de Saint-Affrique commented: “Reducing methane is a major stake for the climate, the sustainability of our food systems and the future of many farming communities. As a long-time sustainability pioneer, we know that doing it at scale and in an impactful way cannot be done by anyone in isolation. Our partnership with the Global Methane Hub is a key milestone in creating, testing, and deploying impactful and practical solutions in the field of methane reduction. This will allow the world to keep enjoying the benefits of yogurt and help secure a sustainable future to many rural communities.”

This week, the European parliament adopted its position on new EU-wide packaging rules that aim to tackle waste and boost reuse and recycling. In addition to the overall packaging reduction targets proposed (5% by 2030, 10% by 2035 and 15% by 2040), MEPs want to set specific targets to reduce plastic packaging (10% by 2030, 15% by 2035 and 20% by 2040). MEPs want to ban the sale of very lightweight plastic carrier bags, below 15 microns, unless required for hygiene reasons or provided as primary packaging for loose food to help prevent food wastage. They have also asked for a ban on the use of ‘forever chemicals’ (per- and polyfluorinated alkyl substances or PFASs) and Bisphenol A in food contact packaging, to prevent adverse health effects. As part of the EU Packaging and Packaging Waste Regulation, MEPs want to clarify requirements for packaging to be reused or refilled, proposing that final distributors of beverages and take-away food in foodservice must give consumers the option to bring their own container. New rules would also require that all packaging must be recyclable, fulfilling strict criteria to be defined through secondary legislation. Certain temporary exemptions are foreseen, for example for wood and wax food packaging. MEPs want EU countries to ensure that 90% of materials contained in packaging (plastic, wood, ferrous metals, aluminium, glass, paper and cardboard) is collected separately by 2029. Rapporteur Frédérique Ries, of the Renew Europe Group, said: “Recent events in Europe, and particularly in Belgium, concerning water pollution by PFAS chemicals show the urgent need for action. By voting to ban "forever" pollutants in food packaging, the European Parliament has shown that it seeks to protect the health of European citizens.” “Regarding plastics, the contract has been fulfilled, since my legislative report tackles the heart of the issue by setting tougher waste reduction targets for plastic packaging.” Ries added that the “end of throwaway packaging is still a long way off” however, commenting: “Unfortunately, on the circular economy, and prevention in particular, the outcome of the plenary vote is not so positive and ignores the reality of the figures: a 30% increase by 2030 if we don't act now.” Dirk Jacobs, director of FoodDrinkEurope, commented on the new rules: “With today’s vote, MEPs have made positive steps towards enabling food and drink businesses to embrace the big ambition towards packaging circularity. There is more work to be done, but the time is now for the council to rally behind the parliament’s general approach and drive sustainable change forward.” Nicholas Hodac, director general of UNESDA Soft Drinks Europe, said that the organisation appreciates MEPs’ efforts in promoting circularity of beverage packaging, adding that measures such as Deposit and Return Systems (DRS) and the role of systems enabling refill are “critical enablers to turn the theory of circular packaging into practice”. He added: “While we still have concerns regarding the increased targets without further impact assessment, we are pleased with MEPs’ support for systems enabling refill and the creation of mechanisms that will enable the complementarity of reuse and recycling. This will ensure reusable packaging is introduced where and when it makes the most sense from an environmental perspective.” Parliament is ready to start talks with national governments on the final form of law, once the council has adopted its position.

Emerson has unveiled an entry-level addition to its DV Series of valve position indicators, the TopWorx DVR Switchbox. The TopWorx DVR Switchbox offers a durable resin enclosure, a compact size and a patented cam design, delivering a reliable valve position feedback solution for water and wastewater systems, food and beverage production lines and industrial utilities. Providing transparent and reliable valve position feedback enables process industry plants, platforms and pipelines to function at optimal efficiency and safety levels, without requiring additional production line space. According to the company, the TopWorx DVR Switchbox utilises a low-profile indicator for easy-to-read local position feedback, offering real-time data to help technicians and plant operators keep processes on target. Designed for challenging environments, it features stainless-steel components to ensure a reliable, corrosion-resistant valve indication solution "to keep customer processes running smoothly". Emerson said that TopWorx DVR Switchbox cam design facilitates quick position configuration, streamlining installation and maintenance processes. Ideal for various process industry applications, its compact and versatile design is well-suited for use in confined spaces. Furthermore, the enclosure boasts an ultraviolet F1 rating, ensuring UV resistance that guarantees the long-term, reliable performance of the DVR in outdoor conditions.

UK pulse and grain brand Merchant Gourmet has expanded its portfolio with the launch of a new product: Wholegrain Spelt. According to the brand, Wholegrain Spelt features "an ancient super grain" with higher protein, fibre and nutrients compared to rice or couscous. The new offering is prepared with a hint of olive oil, delivering a rich, nutty flavour and wholesome texture. Richard Peake, managing director at Merchant Gourmet, said: “As a simply cooked product, our Wholegrain Spelt acts as a conduit for flavour, allowing our shoppers the flexibility to experiment and add their own flavours". "Getting protein from non-processed sources where possible – such as spelt, beans and lentils – is so important, and we want to make it as easy as possible, with great tasting products that offer high nutritional value and are ready in no time at all.” Merchant Gourmet’s Wholegrain Spelt is currently available at Sainsbury’s stores for an RRP of £2.00 per 250g pouch.

Japanese multi-sector business Sojitz Corporation and its subsidiaries, Sojitz Asia and Sojitz Vietnam Company, have acquired full ownership of DaiTanViet Joint Stock Company (New Viet Dairy), Vietnam's largest food wholesaler. New Viet Dairy is a wholesale importer and distributor specialising in three distinct sectors: dairy ingredients, commercial foods and foodservice. The company achieved an annual sales figure of around JPY 37 billion (approx. $250 million) in 2022. Within New Viet Dairy's commercial food and foodservice sectors, the company manages an extensive portfolio of 2,000 products for nearly 6,000 mid- and high-end luxury hotels and restaurants and around 100 suppliers in Vietnam and international locations. New Viet Dairy is a major player in handling cheese, beef and other food products in response to the growing demand driven by evolving food preferences. The company processes and manufactures a significant variety of products at its factory, distributing them nationwide under the Bottega Lachize brand. According to the company, "these production activities will continue to be developed moving forward". Through the acquisition, Sojitz will collaborate with its consolidated subsidiary, Huong Thuy Manufacture Service Trading Corporation (HT), to establish a broadline wholesale food distribution business that aims to supply independently owned retail stores, mass merchandisers and mid-to-high-end hotels and restaurants. Sojitz will leverage both New Viet Dairy and HT's customer networks to broaden its sales channels in Vietnam. Additionally, New Viet Dairy's sales network will be used to promote sales of its marine food products handled by MF Vietnam and other business collaborations. Sojitz said it will continue to pursue synergy with other Sojitz Group businesses "to strengthen its value chains in Vietnam". Terms of the transaction were not disclosed.

Crosse & Blackwell has released a new line of condensed soups, marking the brand's entry into the category. According to Crosse & Blackwell, the brand is providing its renowned soup quality in a condensed format. The range consists of three classic flavours: Cream of tomato, cream of mushroom and cream of chicken. Jeremy Gibson, marketing director at Princes, which owns Crosse & Blackwell, said: “This is exactly the right time for Crosse & Blackwell to make its move into the condensed soup category, especially given the growth it’s experienced in the last year”. He continued: “Understanding consumer behaviour and the way attitudes are changing towards soup to become not only a meal but an ingredient was essential to the end-to-end development and marketing of this new range”. Additionally, the brand is extending its core lineup by introducing two additional flavours: Tomato and minestrone. Crosse & Blackwell's condensed soups are available at Asda, Co-op and Morrisons stores for an RRP of £1.25.

Dairy alternative company Daiya Foods has announced that Hajime Fujita has been appointed to the role of chief executive officer. Fujita will replace Michael Watt, who had been in the role since 2019. Fujita is a former director at Daiya and will lead all global operations throughout North America and the brand’s continued international expansion. He brings over 17 years of global experience in business and financial planning throughout the US and the Asia-Pacific region. Fujita joins from Daiya’s parent company, Otsuka Pharmaceuticals, where he was VP of business planning. Daiya has been producing plant-based dairy alternatives since 2008, well-known for its cheese formats including blocks, shreds, slices, sticks, cream cheese style spreads and sauces. It has since expanded into other ‘cheese-forward’ foods like pizza, mac and cheese and frozen cheesecake. Having played a key role in Otsuka’s acquisition of Daiya in 2017, Fujita joined Daiya himself and served as director of financial planning and analysis from 2018 to 2021. Following this, he assumed a seat on Daiya’s board as part of the VP role at Otsuka. His achievements at Daiya include playing a lead role in the development of the company’s manufacturing facility and office in Burnaby, British Columbia, said to be the largest stand-alone plant-based food facility in North America. Commenting on his new role, Fujita said: “There is enormous potential in the Daiya brand to push the highly competitive plant-based category to new heights, particularly through product innovation and bold marketing”. He added: “I’m thrilled to be rejoining Daiya at such a dynamic period in the wider cultural conversation around plant-based eating and I look forward to working with our fantastic team in writing the next chapter of our amazing brand story”. Alongside Fujita’s appointment, the Daiya board of directors made two further changes to the leadership team. Chief marketing officer, Melanie Domer, will assume a new role as chief commercial officer, overseeing marketing and sales. John Kelly, VP of consumer marketing assumes the role of chief marketing officer. Domer commented: “By bringing sales and marketing together, Daiya will be even better positioned to reach and engage with consumers all along the shopper journey, bringing more people to plant-based eating, and driving growth of our categories”. Daiya’s foods are available in more than 25,000 grocery stores in the US and Canada, as well as through e-commerce partnerships. Its products can be found internationally in Asia, Europe and Latin America.

Neste has partnered with Mitsui Chemicals Group and its subsidiary Prime Polymer to offer more sustainable food packaging solutions for products for CO-OP, a brand of the Japanese Consumers Co-operative Union (JCCU). During the initial stage of the collaboration, bio-based raw materials will substitute fossil ones in the production of packaging material for a seaweed snack. In the following phases, the companies plan to introduce bio-based raw materials to packaging for additional products. Neste specialises in manufacturing renewable Neste RE, a polymer feedstock crafted entirely from bio-based raw materials. Through the partnership, Neste will collaborate with Mitsui and Prime to process the feedstock, transforming it into renewable polypropylene under the brand name Prasus. The renewable polypropylene will then be employed in the production of food packaging for JCCU. Neste said that the bio-based packaging has the same quality and performance as its fossil feedstock packaging. The key differences revolve around the packaging's lower carbon footprint and "the substitution of fossil materials during its manufacturing". Lilyana Budyanto, head of sustainable partnerships APAC at Neste’s Renewable Polymers and Chemicals business unit, said: “Change begins with small things. In this case, it’s slices of dried seaweed. However, the impact of renewable plastic packaging isn’t small at all. It’s a crucial contributor to the sustainability transformation of the plastics industry and reducing emissions along the value chain. We are looking forward to the cooperation with Mitsui Chemicals, Prime Polymer and JCCU evolving.”