Hershey is expanding its Kit Kat portfolio with the introduction of a chocolate frosted donut-flavoured bar in the US. According to the brand, the new flavour offers the sensation of biting into a freshly baked donut, featuring smooth milk chocolate layered on top of donut-flavoured creme. Alex Kuzior, associate Kit Kat brand manager, said: "The Kit Kat chocolate frosted donut-flavoured bar is a sweet addition to our permanent flavour portfolio, and every bite delivers upon a delightful experience, reminiscent of a freshly baked donut from your favourite hometown bakery". Available nationwide in standard and king sizes, Kit Kat's chocolate frosted donut-flavoured bar joins the brand's range of flavours, including mint + dark chocolate, birthday cake, strawberry + dark chocolate and more.

This week, new members joined the USAID (United States Agency for International Development)-funded project to combat antimicrobial resistance (AMR) due to poultry farming. The project unites poultry associations to limit the use of antibiotics to treat bacterial infections as this can contribute to AMR that spreads amongst human, animal and plant populations, weakening our ability to prevent and treat future infections. The Transformational Farm Output Risk Mitigation (TRANSFORM) project aims to effectively tackle AMR and reduce its impact on global health security by leveraging multisectoral interventions using the ‘One Health’ approach that recognises the interdependencies between the health of humans, animals and the environment. The International Poultry Council (IPC) hopes to drive global change within animal agriculture by uniting poultry industry associations and private sector organisations to support antimicrobial use stewardship principles. These include guiding actions to avoid the need to use antimicrobials and ensuring their proper use when needed. This week, eleven poultry organisations have announced their commitment to antimicrobial use stewardship principles, including: Animal Husbandry Association of Vietnam Asociación Latinoamericana de Avicultura British Poultry Council Canadian Poultry & Egg Processors Cargill Chicken Farmers of Canada Hoa Phat (Vietnam) McDonald’s Srinivasa Farms (India) Turkey Farmers of Canada Tyson Foods These organisations join eight others that have already adopted the principles. Collectively, the organisations span over 100 countries and represent more than 30% of global poultry meat production, reaching all sectors of poultry production from fully integrated systems to small farms. Robin Horel, IPC president, said: “Each of the 19 organisations that have endorsed or adopted the antimicrobial use stewardship principles brings us closer to our goal of an industry-wide commitment. We’re inspired by the private sector leadership that has been demonstrated thus far, and hope others are motivated to take action to proactively reduce risks to their flocks and beyond.” In adopting the principles, partaking organisations commit to taking action centre around four key points: first, organisations take a risk-based approach around each instance of antimicrobial use and consider why, when, which and how much to administer. Secondly, organisations will adopt farm management practices that improve animal health and reduce the need for antimicrobial use. Thirdly, organisations will only use antimicrobials in compliance with national authorisations and, fourth, that antimicrobials critically important for human medicine should only be used under a supervising veterinarian’s diagnosis and oversight. Annie Kneedler, chief of party for TRANSFORM, commented: “Through the ‘One Health’ approach, we know that human health is linked with the health of animals. By advancing science-based antimicrobial use stewardship principles, we are able to create an ecosystem where animal health improves, the need for antibiotic use decreases, and animal production increases. These collective efforts contribute to the Global Health Security Agenda goals of reducing the risk of antimicrobial resistance and zoonotic diseases, lessening their impacts on the health of humans around the world.” TRANSFORM is working in Kenya, India and Vietnam to advance market-driven animal health solutions that increase global health security by combatting zoonotic disease and AMR. By working throughout the value chain, the initiative aims to drive lasting, systemic change through on-farm practices, holistic animal nutrition research, antimicrobial use stewardship and access to finance to support animal health and economic sustainability.

Trieste Coffee Experts is an event organised by Bazzara, a historic family-run roastery located in Trieste, which – through discussions between the leading experts of the Italian and international coffee scene – aims to promote networking activities and create new tools and strategies for the dissemination of quality coffee culture through an analysis of its future. Since its first successful edition in 2014, this summit has taken place every two years in one of the symbolic cities of coffee: Trieste, which, thanks to its long history rich in literature, traditions and a conspicuous coffee sector of great excellence, is considered the "Italian city of coffee". The event takes place over two days and features speeches and discussions in the wonderful spaces offered by the Savoia Excelsior Palace Hotel – Starhotels Collection, which allows all speakers and guests to savour the charm of this border city, crossroads and meeting point of people and cultures. The Trieste Coffee Experts was born from a deep need for space and discussion opportunities for the sector operators to talk about the present and the future of coffee. The summit was therefore created to open a dialogue by bringing together the greatest personalities of the sector and of the Italian and international coffee scene to overcome the challenges of the future. It all stems from the perhaps most significant characteristic of the brothers Franco and Mauro Bazzara, respectively president and CEO of the company: Offering and promoting cultural and networking activities uniting the world of coffee, with the awareness that joining forces is essential to achieving common success. Due to the pandemic, the 2021 edition of the summit has turned into an exclusive book, CoffeExperts, written by the brothers Marco and Andrea Bazzara, respectively Q Grader and academy director of the Bazzara Academy, and company sales manager. However, precisely because Bazzara strongly believes in sharing the Made in Italy culture, which inevitably includes the "ritual of espresso coffee," this year, the coffee experts will gather at a roundtable. Some of the main personalities of the coffee sector and beyond will focus their dialogue mainly on the future of coffee, oriented towards innovation and sustainability: A fundamental theme in a constantly evolving world. 'Future Coffee: Innovation & Sustainability Oriented' will be the title of the 2023 edition of Trieste Coffee Expert. The first day of the summit will be dedicated to workshops, while during the second day, significant speeches will be given by important personalities concerning the culture, innovation and digital transition of coffee. Industry 5.0, blockchain within the coffee supply chain, circular economy and the fight against climate change stand out among the hottest topics of the programme. Italy will benefit from the event, now in its sixth edition, similar to previous successful events, and will be live-streamed abroad in English and Italian on the websites and social media channels of media partners in different countries, for coffee professionals and enthusiasts to enjoy. Trieste Coffee Experts 2023 promises well, considering the great success achieved in October during its preview event featuring big names such as Massimo Renda, president of Caffè Borbone; Michele Cannone and Edoardo Cucco, respectively global brand director and brand manager of Lavazza; Giuseppe Biffi, digital enterprise manager of Siemens; and Luigi Morello as president of IEI - Istituto Espresso Italiano, and many others. Anticipating great news, many speakers have also been reconfirmed for the event, which will take place in November; among these, we can count on the presence and support of Lavazza Group, Simonelli Group, Siemens, BWT, Brita, Accenture and Slow Food Coalition, only to name a few. The main goals of Trieste Coffee Experts are to discuss the primary issues encountered by the Italian coffee sector, to explore the novelties of the national and international market, and above all, to identify the best strategies to face the challenges that the sector presents in unity, thereby countering the great fragmentation affecting the associations active on the territory. Nowadays, everything revolves around the topic of sustainability, a theme on which lies the focus of the development and research departments of forward-looking companies that want to innovate to obtain a competitive advantage in commercial terms and, at the same time generate wellbeing for the entire ecosystem within which they operate, thus guaranteeing the foundation for looking to the future with confidence and serenity. This year, the speeches by executives of leading companies in the sector will therefore allow us to look at the future of coffee, a future characterised both by digital habits and the attention to new and lost values. Find out more here.

Wilde has expanded its line of protein chips with the launch of a new flavour: Spicy Queso. Wilde protein chips are crafted from 100% all-natural chicken breast, egg whites and bone broth. The chips are high in protein, containing 10g per serving, while also being low in sugar and carbs. Wilde's Spicy Queso flavour features smoked chipotle, roasted jalapeño, and seasoned aged cheddar cheese. Spicy Queso is currently available in 4oz bags at Sprouts and in four-packs at select Target stores. Additionally, it will be available in national retail outlets in the upcoming months.

Brand of Brothers, supplier of licensed branded ice cream products to UK retailers, is expanding its Halo Top offering with the new Honeycomb Crunch flavour. The new tub is filled with honeycomb-flavoured dairy ice cream and honeycomb pieces, with 370 calories per tub. The new flavour is the latest addition to Halo Top's range of low-calorie ice creams, joining a other flavours including Gooey Brownie and Chocolate Chip Cookie Dough. Carys Delve, marketing manager at Brand of Brothers, said: “Honeycomb Crunch is a tasty new addition to the Halo Top range. Not only is it a deliciously indulgent treat for the tastebuds, but there are also less than 400 calories in every tub – making it the perfect low-calorie treat." She continued: “This is the first of a whole host of new flavours which we’ll be bringing to the UK market over the course of the next 12 months and we hope consumers love the Honeycomb Crunch just as much as we do.” Halo Top Honeycomb Crunch is available to purchase in Tesco stores now with further rollout from early January.

Flagship Food Group has announced the appointment of Adam Butler as its chief executive officer and member of the advisory board. Before joining Flagship, Butler spent over 15 years at Kraft Heinz, where he held various leadership roles, including his most recent position as the president of Kraft Heinz Canada. Flagship's executive chairman, Rob Holland, said: “We are so excited about Adam joining our company as we enter a new chapter of growth of our brands, products and facilities". "Having acquired five businesses and more than doubled our business in recent years, we’ve been carefully considering candidates for this position for quite some time. We met a number of outstanding people in the process, and Adam is someone with the unique combination of skill, experience, and passion that I know will make a great leader.” Operating from Flagship's Denver office, Butler will be responsible for sustaining the substantial growth the company has achieved in its brands in recent years. Butler said: “I could not be more humbled and honoured to join Rob and the Flagship group in the exciting journey ahead. The market they serve is without question one of the most dynamic and influential drivers of food globally, and Flagship is well-positioned to be an explosive and transformative leader in the space." "I had the opportunity to spend time with a number of exciting and growing organisations looking for the right fit, and there is not a more impressive combination of brands, business models, culture and people out there.” Holland added: “Flagship has truly become one of the largest and most important players in the premium and Hispanic food space, and I’m excited to have attracted the talent that will leverage this position in the marketplace to drive accelerated growth, more solutions for our customers and a broader reach to consumers across North America".

Unilever has granted a free non-exclusive license for 12 reformulation patents to the ice cream industry. This initiative follows two successful pilots aimed at optimising its last-mile ice cream freezer cabinets. Unilever's decision to provide access to these patents is poised to transform the ice cream industry by enabling manufacturers to reformulate products that remain stable at a warmer freezer temperature of -12°C, a departure from the current standard of -18°C. The company anticipates that this collaborative effort will lead to more energy-efficient freezer cabinets on a global scale. Last year, Unilever unveiled its ambition to elevate the temperature of its last-mile ice cream freezer cabinets while maintaining quality and consumer experience. Extensive research at Colworth – Unilever's global ice cream R&D centre – and two successful pilots in Germany have confirmed an impressive energy reduction of approximately 25% per freezer cabinet at the warmer temperature of -12°C. This not only benefits the environment but also makes the freezers more cost-effective to operate. Andy Sztehlo, chief R&D officer for ice cream at Unilever, said: “We’re pleased to take this next step in our work to increase the temperature of our last mile ice cream freezer cabinets. By granting a free non-exclusive license to these 12 reformulation patents, we hope our peers and partners from across the ice cream sector will benefit and work to tackle emissions across the industry." He continued: "We believe through collaboration, we can reduce the cold chain’s impact on the environment, whilst continuing to deliver the great quality ice cream products our consumers love”. Emissions from retail ice cream freezers currently account for 10% of Unilever’s value chain greenhouse gas footprint. This initiative aligns with Unilever’s Climate Transition Action Plan, outlining the company's roadmap to achieve net zero emissions across its value chain by 2039. The plan also includes a science-based target to halve the emissions impact of its products on a consumer use basis by 2030, against a 2010 baseline. Reducing cabinet energy consumption through innovative technical components, exploring renewable electricity programmes and progressing towards 'warming up' freezer cabinets are integral aspects of Unilever's strategy for ice cream freezers.

The Dairy Export Programme will help UK agri-businesses grow by seizing new export opportunities and exploiting overseas markets for their products through a comprehensive package of export support. The Dairy Export Programme is a direct result of £1 million in funding from the British government and forms part of a wider package of government support for agriculture, food and drink. This includes an investment of £2 million to boost the Department for Business and Trade’s (DBT) programme of global tradeshows and missions, which will be delivered in partnership with industry and the Food and Drink Export Council. The programme will provide a wide range of targeted support for businesses, through education sessions on how to boost exports, target new markets and trade promotion activity, including an inward buyer trade mission and a UK Dairy Showcase. It will also provide specialist resources in priority markets dedicated to supporting dairy exports and market intelligence support to help businesses exploit overseas opportunities. Malcolm Offord, Minster for Exports said: “Growing the agri, food and drink sector is key to growing our economy, and I am delighted to launch the Dairy Export Programme which will help businesses grasp exciting new opportunities around the world.” The UK dairy industry is among the best in the world and is renowned for being ambitious and innovative. The Dairy Export Programme will build on strong existing support for the sector from DBT. Food and drink companies will also benefit from support through DBT’s Export Support Service, Export Academy, UK Export Finance and a network of International Trade Advisers.

Ingredion has signed an agreement to sell its business in South Korea to an affiliate of the Sajo Group, a Seoul-based food company. Jim Zallie, president and chief executive officer of Ingredion, stated that as the company continues its business transformation, Ingredion will "take actions" to sharpen its customer focus and "pursue global growth opportunities". He said: "This transaction exemplifies our strategy in action, unlocking value and reallocating assets to achieve our growth roadmap, ultimately creating value for shareholders". Terms of the transaction were not disclosed, but it is expected to be finalised in the first quarter of 2024, pending regulatory approvals and satisfaction of customary closing conditions. You may also like to read: Ingredion launches drinkable porridge to combat malnutrition in Kenya Ingredion introduces new stevia solutions Ingredion debuts citrus-based dietary fibres

Healthy meals brand The Gym Kitchen has launched three new macro-counted frozen meal offerings across Tesco stores in the UK. The new line-up includes Pork Mac & Cheese, Singapore Style Noodles and Meat Feast Pasta. Each 400g meal has been formulated to provide a high level of protein and contains under 400 calories. The meals can be cooked straight from frozen for added convenience. Over the past year, The Gym Kitchen has reported a 50% sales increase and has introduced the new trio of recipes following the success of its existing range of frozen ready meals and pizzas as well as its ambient pulse and grain pouches. It also launched a new yogurt and dessert range last month. NPD across multiple categories is part of the brand’s growth strategy, The Gym Kitchen said in a statement. Founder Segun Akinwoleola commented: “We are delighted to land these fantastic new frozen lines into Tesco. Keeping our range fresh and on-trend for our consumers is hugely important. This is another step in our journey with more exciting innovation in the pipeline.”

Diageo has expanded its portfolio with a new gin variant under its Gordon’s gin brand, Sugar Plum Gin Liqueur. The gin liqueur has been crafted to balance the botanical taste of Gordon’s classic gin with sweet plums, offering a “uniquely jammy, lightly spiced flavour with a rich purple hue”. The beverage, which has 20% ABV, was crafted to meet shoppers’ increasing demand to create bar-quality drinks at home over the winter months, as more than half of the UK’s cocktail consumers now consume them within the home setting. Hazan Aydin, head of Gordon’s and Pimm’s at Diageo GB, said: “Gordon’s is always looking at ways to provide something new and exciting for consumers and brand loyalists to explore. We have been growing our Gordon’s family over recent years with a range of successful flavour expressions and we’re thrilled to be introducing Gordon’s Sugar Plum Gin Liqueur to the market this festive season. The innovation arms retailers with a unique twist on the classic Gordon’s spirit and is the perfect flavoursome tipple to elevate those at-home occasions.” The new spirit will be available to purchase in major UK retailers from this month for an RRP of £14. You may also like to read: Diageo launches ‘bar-quality’ RTD premium cocktails Diageo launches new partnership lab ‘Fusion by Diageo’ Captain Morgan enters alcohol-free market with Spiced Gold 0.0%

Nestlé has partnered with Kellogg to launch a breakfast-inspired coffee creamer under the Coffee Mate and Eggo brands. Coffee Mate x Eggo's waffles with maple syrup-flavoured creamer features notes of "toasty" waffles, rich maple syrup and butter. Leonardo Aizpuru, Nestlé's VP of brand marketing for the beverage division and business unit, said: “Coffee Mate fans know that we’re dedicated to bringing new, sought-after and unexpected flavours to our limited-time offerings to add an exciting twist to their daily coffee routines". "Breakfast flavours, particularly maple, are amongst the top requested – and as breakfast and coffee go hand-in-hand, we thought no better pairing than Coffee Mate and Eggo.” Available for a limited time, the new creamer will be sold at retailers nationwide from January 2024 for $4.69 per 32oz bottles. In September, Nestlé and Kellogg announced the launch of their line of breakfast-inspired milk.