Health food company Hunter & Gather has extended its supplements range with the launch of two new “health-promoting” products, Collagen Creamers and MCT ‘Thrive’ Powder. The duo of Collagen Creamers – in raw cacao and vanilla flavours – are made with the brand’s bovine collagen peptides and other natural ingredients. They are designed to be stirred into coffee, providing a boost for skin, hair and nails and to support joint, bone and gut health. The brand also launched MCT ‘Thrive’ Powder. MCTs, or medium-chain triglycerides, are a type of fat found in foods like coconut and palm oil that are said to help consumers lose weight and manage health conditions. Hunter & Gather’s ‘Thrive’ powder is made from its C8 and C10 Organic Certified MCT that supports brain health and energy. It comes in the form of an easy-to-dissolve powder format that can be stirred into drinks. Amy Moring, CEO and co-founder of Hunter & Gather, said: “In the health and wellness space right now, we’re seeing a growing trend for animal-based products that pack a punch when it comes to integrity, nutrition, and health.” She continued: “Our new Collagen Creamers, featuring our award-winning bovine collagen peptides, have all the benefits of collagen but in a tasty format that can be stirred into your morning coffee for a delicious and nourishing boost. Made using organic coconut milk, the natural sweetness comes from glycine, one of the primary amino acids in collagen, which enhances the natural flavours of vanilla and cacao with absolutely no added sugar or sweeteners. Plus, the raw organic cacao is rich in flavonoids and antioxidants and low cadmium.” “With our new MCT Powder, made using organic certified coconuts, we wanted to deliver all the benefits of our C8 and C10 MCT Oil (a brilliant natural support for brain health, energy and cognition) in an easy-to-dissolve powder format that can stirred into drinks or smoothies, with no oily consistency. To do this we used acacia fibre (a natural prebiotic) and absolutely no sugar, maltodextrin or palm oil.”

UPL, a provider of sustainable agricultural solutions, announces the opening of its global Natural Plant Protection (NPP) research centre in Ramos Arizpe, Mexico. UPL claims that this research centre is a state-of-the-art facility with specialized equipment. The company aims for the modern greenhouse to become a hub for experienced researchers, where they can foster collaborations with local and international universities and research centres, UPL also plans for the facility to serve as a platform for agricultural knowledge and innovative solutions. The company’s NPP portfolio covers a range of applications, including increasing crop resilience to disease, pests, and environmental conditions as well as improving soil health while reducing residues and environmental impacts. Mike Frank, CEO of UPL Corporation, said: "We are so proud to inaugurate the Global NPP Research Centre today, this significant investment will continue to add value for growers and strengthen our focus on differentiated and sustainable solutions. This facility represents a significant milestone in advancing agricultural practices worldwide." Jai Shroff, Group UPL CEO and chairman, said: "The NPP Research Centre reflects UPL's mission to reimagining sustainability and our OpenAg commitment to building an ecosystem of connectivity and collaboration. This centre of excellence will help address key challenges such as heat and water stress, soil health and positively impact global food security."

Ofi has opened the first phase of its new dairy processing plant in Tokoroa, New Zealand. The facility aims to meet increasing demand by producing dairy ingredients such as whole milk powder. It will focus on key customer applications in dessert, bakery, beverage and confectionery categories. Sandeep Jain, managing director and CEO of dairy at Ofi, commented: “As we continue to expand our dairy manufacturing capabilities and innovation infrastructure, the new Tokoroa plant will become part of a global network that spans major milk consumption markets, such as South-East Asia, China, the Middle East and Africa". "The new plant also complements a suite of enhancements made to Ofi’s dairy production facility and Ingredient Excellence Centre (IEC) in Johor, Malaysia, back in September – which, combined with our Customer Solutions Center based in Singapore, enables us to co-create bespoke food and beverage solutions for our customers. Our dairy business is well positioned to serve increased demand from our global customer base and co-create innovative applications at scale – driving additional focus on the value-added capabilities within our portfolio.” According to the company, the Tokoroa dairy ingredients form part of Ofi's extensive natural ingredients portfolio, which includes cocoa, coffee, nuts and spices. This diverse range enables tailored product solutions like yogurts, protein bars and ready-to-drink tea, coffee and cocoa beverages. The new facility enhances Ofi's global footprint, driving stronger customer partnerships and reinforcing co-creation capabilities in the region. In the next investment phase, the facility will undergo enhancements to develop high-value dairy ingredients, expanding Ofi's product range. The expansion aims to explore opportunities for increasing the value of milk, ultimately providing improved returns for farmer partners "while delivering on its ambition to produce ingredients in a way that is socially responsible and environmentally sustainable," said Ofi. Naval Sabri, Senior Vice President, Dairy, at ofi said: “The enthusiastic response we’ve received from local farmers shows that our partnership approach, and ofi’s global reputation as a leading dairy ingredients provider and innovator, has struck a chord with them.” “The dairy ingredients we’re now producing are nutritious and highly versatile with a desirable texture and flavor. They can be used in many applications from ice cream and yogurts, bakery goods and confectionery items, through to coffee, tea and cocoa beverages,” he said. In addition, Ofi's new facility will meet customer demands for innovation, traceability and sustainable sourcing. It provides an opportunity for partners interested in securing ingredients from New Zealand's high-quality milk pool to collaborate on sustainability initiatives.

The Duckhorn Portfolio, a luxury wine company in North America, has announced a definitive agreement to acquire Sonoma-Cutrer Vineyards, one of the largest chardonnay wineries in the US, from Brown-Forman Corporation for approximately $400 million. The deal will be financed through a combination of company stock and cash, further solidifying The Duckhorn Portfolio's position in the luxury wine market. Founded in 1973, Sonoma-Cutrer has established itself as a renowned brand with a commitment to blending traditional and contemporary winemaking techniques, resulting in a highly acclaimed chardonnay portfolio known for its refined style. The acquisition includes six estate vineyards spanning 1,121 acres in the Russian River Valley and Sonoma Coast appellations. Sonoma-Cutrer, acquired by Brown-Forman in 1999, has experienced remarkable growth in the last 25 years. The transaction is valued at $400 million, with approximately $350 million in The Duckhorn Portfolio stock and $50 million in cash, subject to certain adjustments. The strategic move positions The Duckhorn Portfolio as a key player in the luxury wine sector, particularly in the chardonnay category. With Sonoma-Cutrer's track record of strong growth and commitment to quality, the acquisition aligns seamlessly with The Duckhorn Portfolio's dedication to excellence in winemaking. “We are delighted to welcome Sonoma-Cutrer Vineyards into The Duckhorn Portfolio,” said Deirdre Mahlan, the company’s interim president, CEO and chairperson. “Sonoma-Cutrer is an iconic, highly acclaimed winery brand with a long history of crafting exceptional wines in a timeless style and is a perfect addition to our thoughtfully curated portfolio of luxury wines.” She continued: "We see opportunity to further accelerate that growth and enhance operating margins of the combined business. This transaction expands our presence and visibility, diversifies our portfolio of luxury American winery brands, and dramatically increases our position in the luxury chardonnay category.” The deal is expected to close in the third quarter of the company's fiscal year 2024, pending regulatory approvals and customary closing conditions. Brown-Forman will receive approximately 21.5% ownership in The Duckhorn Portfolio post-closing, along with the right to nominate two directors to the board. Lawson Whiting, president and CEO of Brown-Forman, commented: “Adding Sonoma-Cutrer to The Duckhorn portfolio will enhance one of the most respected wine portfolios in the industry. Moreover, we believe an equity stake in The Duckhorn Portfolio will be a valuable investment for Brown-Forman, allowing us to maintain a presence in the wine category while focusing resources on building our premium and super-premium spirits brands.” Financial details reveal Sonoma-Cutrer's net sales for the 12-month period ending 31 July 2023 were approximately $84 million. Management anticipates annual run-rate synergies of approximately $5 million, expected to be realised in fiscal year 2025, making the transaction accretive to adjusted earnings per share in the first full fiscal year post-closing. You may also like to read: Brown-Forman completes Finlandia Vodka sale to Coca-Cola HBC Brown-Forman and Ylem Energy develop solar array for Scottish distillery Brown-Forman announces $200m expansion at tequila distillery

Carte D’Or has partnered with Baileys Irish Cream to release a new flavour in their dessert range, this marks Cart D'Or's first collaboration with an alcoholic brand in the UK. The 825ml tub of ice cream features Baileys flavoured vanilla ice cream, dark chocolate pieces and Bailey's flavoured caramel sauce. The product has already generated significant interest in the lead-up to its launch, according to the brand’s market research, which showed more than two-thirds (68%) of adult shoppers expressing ‘definite’ or ‘likely’ intention to purchase the dessert. Jennifer Dyne, Head of Ice-Cream UK & Ireland, Unilever, says: “We are so excited to be launching this new iconic festive ice cream innovation. Bringing together the number one premium desserts brand with one of the UKs most loved festive drinks is guaranteed to drive excitement in the ice cream aisle throughout this busy season and creates a great opportunity for retailers to tap into a new premium dessert offering driven by two of Christmas’ most loved products” Carte D’Or Baileys is available from early November across grocery and convenience channels. The product will remain part of the Carte D’Or portfolio beyond the festive season as a permanent addition to the range.

Coveris has introduced a new recyclable solution, MonoFlex Thermoform film packaging. The film packaging solution offers a sustainable alternative to the non-recyclable materials currently used for thermoforming packaging in food sectors. Coveris' MonoFlex Thermoform films deliver a recyclable solution by utilising high-performance monomaterials. This facilitates the transition from non-recyclable, mixed-material thermoforming substrates, resulting in a reduction in carbon footprint. In line with Coveris' sustainability strategy, No Waste, the recyclable MonoFlex Thermoform solutions are produced from polyethylene or polypropylene and are entirely nylon-free. Produced at Coveris' plants in Germany and the UK, MonoFlex Thermoform can be manufactured from single substrate co-extruded or laminated films, depending on the product application and print requirements. MonoFlex Thermoform provides advanced ethylene vinyl alcohol copolymer (EVOH) barrier properties to safeguard products and extend shelf life, reinforced by robust puncture resistance. Designed with a wide operating window, MonoFlex Thermoform preserves packaging speeds previously attained and facilitates a smooth transition from alternative substrates. The innovation can be obtained either fully unprinted or with a printed top film. The top film offers conventional and HD flexographic or rotogravure printing, featuring options like matte, gloss, and tactile lacquer finishing to enhance consumer appeal, on-shelf presentation and communication of product information. MonoFlex Thermoform is suitable for various products, including bakery items and applications in the meat, fish, poultry and dairy sectors. Coveris CEO Christian Kolarik said: “The development of MonoFlex Thermoform is a significant development from the Coveris Group. Manufactured across multiple locations supporting our vision for No Waste, our monomaterial, recyclable MonoFlex Thermoform films are a direct replacement for non-recyclable alternatives currently used." "The launch of this material enables a significant amount of plastic packaging to be captured through recycling processes, achieving environmental benefits including carbon footprint reduction and the re-direction of materials away from landfill.”

Water technology company, Xylem, has expanded its portfolio with the introduction of Flojet N-Fuser, a gas infusion system designed to provide inline and on-demand infusion in beverage dispensing systems. Flojet N-Fuser can be used for both CO₂ and nitrogen infusion. This flexibility enables operators to reach various levels of carbonation or nitro-foam across various beverages, including dairy. The system's on-demand capability ensures a "consistent performance to support both frequent and intermittent pours," said the company. Flojet N-Fuser is a compact, all-in-one system designed for easy configuration according to consumer demand. According to Xylem, Flojet N-Fuser stands out from other infusion systems as it does not require a special valve for infusion level setup. Additionally, the system is user-friendly, easy to clean and maintain. Dave Allen, director of product management and marketing at Xylem, said: “The Flojet N-Fuser inline gas infusion system offers the smallest mounting envelope on the market, with the simplest installation and setup – making it the perfect choice for beverage retailers who are looking to offer more choice while maximising space and balancing costs. The system also has the unique ability to replicate the same taste and experience with every pour, allowing retailers to meet customer expectations, every time." Retailers can customise the Flojet N-Fuser system by incorporating additional components such as pumps, vacuum switches and pressure switches to fulfil their specific requirements.

Bunge and Musim Mas Group have joined forces to foster sustainable practices among smallholder farmers in Sambas, West Kalimantan, Indonesia. The collaboration aims to provide training for over 1,000 independent smallholders, equipping them with the skills needed for sustainable palm oil production. The partnership aligns with the Agriculture Sector Roadmap to 1.5 Degrees as enacted by the Tropical Forest Alliance. The roadmap is designed to motivate the agriculture sector to halt commodity-linked deforestation while enhancing the livelihoods of smallholder farmers and supporting the sector's transformation toward forest-positive land use. Ben Vreeburg, senior director of sustainability for Bunge, said: "We believe that together with our customers, we can build sustainable supply chains by sharing our know-how and experiences to support the smallholder farmers, promoting the productivity, profitability and sustainability of their business. By adopting sustainable farming practices, smallholders can increase their yields and reduce their dependence on expanding into the forest areas." A core aspect of the partnership is the sixth 'Train-the-Trainers Smallholders Hub' led by Musim Mas. These hubs train local government village extension officers who then share their expertise with smallholder farmers within their communities over time, resulting in long-lasting, long-term impacts. The training will cover good agricultural practices, business management and the ‘No Deforestation, No Peat, No Exploitation’ approach to palm production. The programme will help smallholders improve their understanding of the environmental impacts of their activities and create responsible practices in the community. The training will also cover increasing yields and earnings from their existing farmland. Musim Mas has engaged over 42,000 independent growers since it started its programmes in 2015, including a notable partnership with the International Finance Corporation. Olivier Tichit, director of sustainability for Musim Mas Group, said: "To make an enduring impact, we need to show our commitment and work together...We look forward to working with Bunge in the Sambas region and making a meaningful contribution together." Bunge supports this partnership with extensive experience in supporting smallholders through initiatives like ILHAM (Inisiatif Lestari untuk Hasil Agrikultur Mampan), which focuses on improving farm management practices and meeting sustainability requirements. Through this collaboration, Musim Mas hopes to take Bunge's knowledge and experience from their work in Malaysia to enhance and expand the programme in Sambas.

Mars has acquired Hotel Chocolat for £534 million, signifying a pivotal development in the premium confectionery sector. Founded in 1993 by Angus Thirlwell and Peter Harris, Hotel Chocolat has emerged as a distinguished brand in the UK, with this acquisition poised to strengthen its global footprint. Thirlwell and Harris will each receive £144 million from the acquisition, underscoring the robust valuation of Hotel Chocolat and affirming Mars' commitment to investing in premium brands. The strategic alignment aims to leverage Mars' operational expertise to navigate the international expansion challenges that Hotel Chocolat faces, emphasising streamlining manufacturing, distribution and logistical intricacies. "We know our brand resonates with consumers overseas, but operational supply chain challenges have held us back," said Thirlwell. "By partnering with Mars, we can grow our international presence much more quickly using their skills, expertise and capabilities." Hotel Chocolat's position in the confectionery market remains untouched post-acquisition. Mars Snacking global president, Andrew Clarke, assured industry stakeholders that there are no plans to alter the iconic recipes that define the Hotel Chocolat brand. "We've got a real track record here of nurturing, protecting and accelerating brands and actually keeping that entrepreneurial nature at what that brand stands for," he said. Despite previous setbacks in international ventures, including the closure of US stores and challenges in the Japanese market, Hotel Chocolat remains an appealing prospect. The collaboration with Mars signifies a strategic partnership that addresses the nuanced operational requirements of expanding premium confectionery brands globally. Thirlwell, continuing as CEO, pledged an 80% reinvestment of his windfall back into the company, emphasising a commitment to sustained growth and innovation. In a statement, Mars said: " believe that Hotel Chocolat and Mars are culturally aligned, with shared values of quality, sustainability and purpose among their guiding principles. Mars’ stated purpose is “the world we want tomorrow starts with how we do business today” and it shares the passion and conviction in Hotel Chocolat’s mission, “to make people and nature happy through reinventing chocolate”.” As the integration progresses, stakeholders in the sector are encouraged to anticipate the positive impacts of this collaboration on the broader landscape of premium confectionery. In October, Hotel Chocolat launched two new chocolate bars and said that it would donate 100% of the bar sales to support sustainable cacao farming practices.

How does creativity converge with culinary aesthetics and physics to tell a story? African-born Kristy Snell who holds the position of creative director at Chuck Studios, and has worked on brands such as McDonald’s, Subway, Tropicana and New York Pizza, tells us more. Ever seen a television commercial with a piece of bacon flipping through the air or a cookie crumbling in such a way that your mouth began to water? Don’t let the apparent simplicity of such images fool you, making food move by itself and in the way you want it to is surprisingly difficult. It’s so hard there’s an entire industry built upon it. Tabletop directing, the name given to the art and science of making food move and skillfully orchestrating this movement, is impossible to get right every time. For one thing, food can’t take direction like a human actor can, and it can be extremely perishable. While this transient nature adds authenticity to the work, it also introduces a race against time to capture the perfect shot. However, while these limitations add to the challenge for tabletop directors, they can also inspire creativity because, in the end, it’s about using food to create a story. Art and science For me, the vision I have of what I want the food to do in a shot is a major part of the artistry. I’ll be thinking of how to make a food flip in an energetic, fun or elegant way for example. Imagine a dancer. It’s like the difference between how a ballet dancer and a hip-hop dancer spins. Those spins create totally different emotions. It’s the same with food. However, when it comes to the execution of an idea, I must understand certain concepts of physics to know what the food I’m working with will do. Let’s say I’m using a pineapple. In my mind, I can see it spinning in the air three times. Why does the pineapple only spin twice for me? What do I need to change in the set-up I’ve created to make it work? Using science and the limitations it might impose to my advantage is also part of the craft side of the job. How do we do it? The sheer speed at which food falls, pours, drips, jumps and spins is truly remarkable and often imperceptible to the naked eye. Everything is highly time-dependent. In order to showcase the intricate details of food in slow motion during playback we use high-speed cameras. Footage needs to be captured down to the millisecond on a Phantom 4k flex camera that allows us to shoot at 1,000 frames per second (fps) or more. To put this in perspective, a normal frame rate is 25 fps. Therefore, testing beforehand is important. We don’t rely on computer generated imagery (CGI), but rather physics. Which is a good thing and a bad thing: we know the laws of physics so we can use them to our advantage — like gravity. However, physics also means we can’t defy the laws. It’s impossible. Centrifugal force can make our lives very complicated, and gravity is not always our friend. We are constantly finding ways to work around our good friend physics. Food styling Just like actors, the characters in our food story need to be styled. One can understand that cauliflower may need a completely different approach than chocolate or whiskey. Yet still, there are many commonalities. Firstly, the food must look tangible, as if you can eat it off the screen. This is because our brains simply don’t know the difference between delicious food and an image of delicious food. The response of our reptile brain is the same. And, we humans are really good at determining what is edible and what is not. Evolution has programmed us. So, if something is wrong with a food, we can get scared away and avoid eating it. This is why in tabletop directing we’re like rappers — we like to keep it real, and we’ll often work with mock-ups of a product instead. This brings me to another important point: food is perishable. Ice cream melts, cheese congeals, lettuce wilts, chocolate hardens and burgers dry out. I am constantly reminded of the limitations of food. Even though I work with food stylists who have special techniques and recipes to make food look amazing, you can only manipulate food to a certain degree. Overworked food can easily look fake or unappetising. Contrary to what a lot of people believe, most of the time food stylists work with the real product. There are of course exceptions, like ice cream and chocolate. Fake ice cream that does not melt is essential. Chocolate is very expensive and difficult to temper in large batches, so we use fake chocolate from our recipe. Why do we do it? The combination of technical precision and creative vision makes tabletop directing an exhilarating yet nerve-wracking endeavour and despite meticulous planning and extensive testing, an element of serendipity, chance, and perhaps even luck, remains ever-present. We create the circumstances in which ‘lucky accidents’ happen. Little droplets, a few unexpected dynamics, particles that fly away — it all adds to the sense of realism – and the fun. For me, food is the protagonist and I get to create an entire world that can be serious, romantic, funny, sexy…whatever is needed to tell that story. I get the chance to give the food character. I can make a pretzel, through stop motion, go through a surface and then come out of a roof like an action hero. Or, I can do a seemingly simple thing like make a banana swim like a dolphin and people love it. And, often in the course of a project, a riddle emerges that I want to solve and it’s incredibly rewarding when it all comes together, and you see your shot replayed back to you.

Ben Branson, the founder of Seedlip – the world’s first distilled non-alcoholic spirits – has launched a new independent brand: Seasn. Unlike most brands of bitters Seasn Light and Seasn Dark are non-alcoholic and designed to be added to both alcoholic and non-alcoholic beverages. Seasn Light provides notes of fresh-cut grass, lime and grapefruit peel, clean bitterness from the Andrographis paniculata plant (also known as the king of bitters) and saltiness from kombu and sea salt. Seasn Dark is spicy, with aromatic flavours of kola nut, smoked cherrywood, star anise and cinnamon, with bitterness derived from the king of bitters plant, black pepper, mushroom and cocoa. Seasn Light and Dark are the initial products from Branson’s non-alcoholic venture: Pollen Projects – an independent brand and business development company. Developed over five years by Branson himself, Seasn represents the idea of seasoning drinks in the same way as seasoning food. Branson said: “I am so excited to launch Seasn and introduce foodies to the potential and possibilities of seasoning their drinks with our delicious, intense liquids". Seasn Light and Dark are both vegan, allergen-free and alcohol-free, and are available online.

Primo Water Corporation has appointed Robbert Rietbroek as its chief executive officer and member of the board of directors, effective 1 January 2024. The appointment marks the end of an extensive CEO search following Tom Harrington's decision to retire earlier this year. Rietbroek is currently the senior vice president and general manager for Quaker Foods North America, a division of PepsiCo. Additionally, he served as the CEO of PepsiCo Australia and New Zealand from 2015 to 2018. Jerry Fowden, chairman of Primo Water's board, said: "The board's search committee worked diligently and thoroughly throughout the CEO search process, and we are confident that Robbert is the right person to take Primo Water into its next stage of growth. Robbert has spent the last two decades developing a unique skillset that will enable him to excel in his new role as CEO of Primo Water." He continued: "He is an outstanding leader with a commitment to excellence and a proven builder and leader of high-performance teams, and I look forward to watching Robbert lead the company in the years ahead. Robbert has a strong track record of execution, and the board looks forward to working with him to build on our momentum as well as to help guide Primo Water's ongoing transformation into a leading pure-play water company in North America." Rietbroek commented: "I am grateful for the opportunity to lead Primo Water and its talented team of associates into the future. As CEO, I look forward to meeting the needs of our customers and supporting our dedicated associates as we deliver on our strategic priorities, and drive both long-term growth and value creation for our shareowners." "Water is the source of life, and I am eager to provide hydration solutions that help inspire healthier lives, healthier communities and a healthier planet."