Thatchers Cider is extending its range of fruit ciders with a new apple and blackcurrant variant. The 4% ABV Apple and Blackcurrant cider is a rich, fruity cider created with sweet dessert apples, a berry aroma and a natural blackcurrant flavour. It joins Thatchers' other fruity flavours including Blood Orange, Cloudy Lemon and Rosé. According to Thatchers, it created the latest flavour after being “inundated with requests from consumers to produce a blackcurrant flavoured cider for the off-trade". Thatchers commercial director Jonathan Nixon, said: “Well over half of the fruit category is a dark fruit flavour. However, we know the category needs reviving and that there is huge potential ahead for a fresh approach in the category due to the continuing popularity of the flavour, particularly in Scotland and the North of England where fruit cider is so popular.” “Our new Apple and Blackcurrant flavour is different to any other dark fruit or berry ciders on shelf and provides a clear opportunity for retailers to benefit from the strong rate of sale that ciders from Thatchers generate, thanks to our total dedication to quality and great taste.” Thatchers Apple and Blackcurrant will be launched in limited distribution this month, with extended distribution in spring 2024. The new cider will be available in 440ml and 330ml can packs and 500ml single glass bottles.

Ornua, the owner of Kerrygold, has announced a new €40 million development at Kerrygold Park, its butter production facility in County Cork, Ireland. The investment underpins Kerrygold’s plans to become Ireland’s first €2 billion food brand – it is already the country’s most successful food export – and will be used to support the growing global demand for Kerrygold, including in the US where it is the ‘number two’ butter brand. Kerrygold Park’s butter production facility includes two butter churns and ten packing lines for a range of more than 50 different product formats, which are available in more than 60 markets globally. The investment has increased Kerrygold Park’s total cream processing capacity to up to 80,000 tonnes of butter per year, equating to over 1 million packs per day. As a result of the investment, which has received funding support through Enterprise Ireland, Ornua has expanded its employment at the facility by 20%, opening 30 new jobs. Ireland’s Minister for Agriculture, Food and the Marine, Charlie McConalogue, said: “Irish dairy farming families work tirelessly to produce the world-class milk which makes Kerrygold a world-famous dairy brand. This strategic investment, which was part financed by the Government’s Capital Investment Scheme for the Agri Food processing sector, will help to ensure Kerrygold has the world-leading processing capabilities needed to continue to grow the brand and generate value for the community of Irish dairy farming families which it represents.” Aidan O’Driscoll, Ornua Co-operative chair, added: “We are passionate about growing the brand’s global status further and focused on safeguarding the value it returns to the Irish dairy sector through the premiumisation of Irish dairy. Our strategic development of Kerrygold Park is central to this ambition and will support the next phase of growth for Kerrygold on its journey to become Ireland’s first €2 billion food brand.”

Around 700,000 metric tons of grain have been exported through Ukraine’s Black Sea export corridor since it began operating in August, the Ukrainian agriculture minister said. Ukraine launched what it calls the “humanitarian corridor” in August this year, which releases ships bound for African and Asian markets, overcoming a "blockade” after Russia scrapped a deal in July 2023 that had guaranteed its exports during the war. “During the operation of the new corridor, 38 ships entered the ports and more than 30 left, not all of them with grain, of course,” the agriculture ministry quoted Ukraine’s Minister of Agrarian Policy and Food, Mykola Solsky, as saying late on Monday. “However, we managed to export almost 700,000 tons of grain,” he added. The Black Sea initiative was agreed by Russia, Ukraine, Turkey and the UN in July 2022, along with a parallel accord between the UN and Russia on grain and fertiliser exports from the country. The deal that facilitated the export of more than 30 million tonnes of Ukrainian grain to global markets via three Black Sea ports expired on 17 July 2023 after Russia terminated the initiative. According to Reuters, Ukraine had been exporting up to 3 million tons of food per month via the corridor while it was operating, with its total food exports, including alternative routes, reaching up to 6 million tons per month. Solsky said that in September, Ukraine exported 2.3 million tons of agricultural goods from small Ukrainian river ports on the Danube River. He said overall food exports totalled 3.6 million tons last month. “We need to export about 6 million tons per month to preserve our agriculture as a key sector of the economy,” Solsky said. He added that this volume of transportation can only be ensured by restoring the full operation of the country’s deepwater ports in the Odesa region of southwestern Ukraine. This week, Ukrainian agricultural producers said the new Black Sea corridor could enable exports of up to 2.5 million metric tons of food a month, which would almost offset the impact of Russia’s decision to quit the deal. Ukraine’s shipping sources said more than 40 cargo vessels have entered the corridor so far. The agriculture ministry estimates that Ukraine will harvest about 79 million tons of grain and oilseed in this year, with 2023/24 exportable volumes of about 50 million tons. You may also like to read: Bacardi labelled “international war sponsor” as Russian business operations continue Moscow seizes control of Danone Russia and Carlsberg’s Baltika South Ukraine’s agricultural operations hit by Kakhovka dam destruction

Originally reported as aiming to close in Q4 of 2023, Campbell’s acquisition of Sovos Brands is now expected to close mid-2024 due to a request for additional information from the US Federal Trade Commission (FTC). In August, Campbell Soup announced the $2.7 billion deal for the acquisition of Sovos, which owns brands such as Michael Angelo’s Gourmet Foods, Rao’s Specialty Foods and Noosa Yoghurt. However, in a statement on 23 October, Campbell Soup said the FTC has requested “additional information” as part of the competition regulator’s review of the acquisition, its second such request. Campbell Soup stated: “A second request for information is a common feature of the regulatory review for transactions of this type under the Hart-Scott-Rodino Antitrust Improvement Act". “The company now expects to complete this transaction in the next calendar year and will continue to engage with the FTC on their review with the objective of closing the transaction in mid-2024.” You may also like to read: Campbell Soup to acquire Sovos Brands for $2.7bn Campbell Soup’s acquisition of Sovos Brands approved

Soft drinks company Nichols has announced some key changes to its board of directors this week, including the appointment of a new chief financial officer (CFO). Richard Newman will join Nichols’ board as a director, with effect from 29 January 2024, before becoming CFO and company secretary in March 2024 following the publication of the group’s preliminary results for the year to 31 December 2023. David Taylor, who is currently acting as interim CFO and company secretary, will step down from the board at the same time following a transition of responsibilities. Newman brings financial experience from a number of senior roles at companies including Cadbury, National Express and DS Smith. Most recently he was CFO at Accrol Group between 2021-2023. Also announced this week, non-executive director James Nichols will be moving on from the business and will leave the board with effect from 24 October 2023. It is expected that a new representative of the Nichols family will soon be appointed as a non-executive director, pursuant to the terms of the relationship agreement between the business and the Nichols family, which entitles the family to two non-executive board positions (assuming an aggregate of interest by the Nichols family of equal to or greater than 30% of the issued ordinary share capital of the company). Liz McMeikan, non-executive chair, commented: “On behalf of the board I would like to thank James for his significant contribution over the past 18 years and we wish him well and every success for the future”. She added: “Following a thorough search process, we are delighted that Richard will be joining the business and the board next year. Richard brings a wealth of highly relevant experience to the group and I have every confidence that he will make a substantial contribution to the group’s continued development and growth.” Nichols is an international beverage business operating in over 73 countries, with a portfolio of brands that includes Vimto, Slush Puppie and Sunkist among others.

UK sports nutrition company KBF Enterprises has invested over £2 million to expand its Trafford Park, Manchester, site. The investment comprises a £1.75 million factory and the purchase of an additional 10,000-square-foot warehouse to support the company's growth, both domestically and internationally. According to the company, the expansion will allow KBF – which is behind the UK protein bars brand Warrior – to boost its production output by 400%. The new factory, housed in a 55,000-square-foot facility, will enhance production capacity, producing more than 48 million protein bars, 4 million tubs of creatine, pre-workout and protein powder, and handling over 3,000 daily orders. Kieran Fisher, founder of KBF Enterprises, commented: “We are experiencing record-breaking growth at KBF Enterprises and have ambitious plans for the future. The investment into the new factory and warehouse is a fantastic next step for the business, as it provides more space and harnesses the latest technology so we can take our in-house manufacturing facilities to the next level, catering to the increased demand we’re seeing, while also maintaining an all-important competitive price point." “We want to ensure we are able to continue to create new quality protein products that are not only affordable but taste good and are nutritious. The new factory will hold us in good stead to meet these demands and expand our business further by increasing our output and creating new opportunities for future developments and growth."

It’s easy to get swept up in the news and activities of the industry’s global titans, but what about the smaller firms that are out there flexing their creative muscles? In this instalment of ‘Start-up of the month’ – which celebrates the lesser-known companies and their innovations – we speak to Javier Viña, CEO at mmmico, a biotech company that seeks to end artificial additives in the food industry. Could you share mmmico's primary objectives and mission? Our main objective is to find alternatives to as many synthetic ingredients as possible to get closer to a more ethical, sustainable and healthy food industry model. What was the driving force behind the inception of this start-up? As consumers, we realise the enormous amount of petroleum derivatives and other synthetic products that we consume in our daily lives – from our clothing, personal hygiene products and cosmetics to, of course, our food and drink. We thought that if we wanted to develop ingredients for life, why not be inspired by life? After all, this is how we became the first beings to inhabit our planet, microorganisms. How does mmmico aim to eradicate artificial additives within the food industry? Microorganisms have surprising abilities, they can end an oil spill, replace synthetic fertilisers, or produce bioplastics. Another of its abilities is to produce certain natural compounds that can be used as ingredients in the food industry. We only take advantage of these microorganisms' innate abilities and enhance them, using these microorganisms as small, hyper-efficient biofactories in the manufacture of natural ingredients. Could you delve deeper into your latest innovations and their impact on the F&B industry? We are combining two technologies not found until now: directed evolution and artificial intelligence. Directed evolution is a technology that replicates the fundamentals of the natural evolution of species but in a controlled laboratory environment. In this way, millions of years of evolution can be replicated in just a few months. On the other hand, our AI – called Biometheus – is based on bioinformatics and allows us to predict what possible evolutionary paths a certain microorganism can take under certain environmental conditions. The synergy between these two technologies could have a huge impact on the industry since it would be possible to develop new ingredients in record time and with development costs never seen before. What pivotal role does microbiology play within the framework of mmmico? Microbiology is the fundamental axis of mmmico technology, we usually say that most of the work is done by microorganisms and therefore the credit belongs to them. We just give them a little push. In what ways does fermentation contribute to resolving future supply and population challenges? Fermentation is one of the first technologies that humanity used, although without knowing it. Now, scientific advances have allowed us not only to know it in an astonishing level of detail but even to control it. Thanks to this, hundreds of start-ups have emerged around the world seeking a solution to the problem of overpopulation. From microbial protein production, dairy analogues and natural fertilisers. In all these companies there is a driving technology that is fermentation, a tool that will undoubtedly change the world as we know it today. What standout accomplishments have your company achieved thus far? Our greatest achievement to date is having been able to access the second edition of the Spain Foodtech acceleration programme, promoted by Eatable Adventures together with ICEX and CNTA. It is a first-level country programme thanks to which we have access to large corporations in the food industry. In addition to this, we have recently been selected as finalists in the Fi Insights Startup Innovation Challenge 2023, which will be held at the end of November this year in Frankfurt, Germany. Have you encountered any challenges when scaling up your start-up, and do you have advice for aspiring entrepreneurs? Biotechnology-based companies require a significant investment in specialised spaces and equipment. I would encourage new aspiring entrepreneurs to approach university research groups, which are usually open to collaborations in terms of the transfer of space and equipment. It is also important to have a solid fundraising strategy since when the available resources are not sufficient to support the growth of the startup, a strong investment in assets will have to be made. What exciting plans are on the horizon for mmmico's future? Shortly, we will begin to test our first products in real environments with large companies from different sectors. We are excited about this opportunity as it will allow us to understand the real needs of the industry and adapt our value proposition accordingly. We currently work on natural colourants that can be used in sauces, sausages or processed meats, but also as a natural additive in poultry and fish farming. In addition, these dyes have significant antioxidant potential, which could open up new markets such as cosmetics or nutraceuticals. Is there any additional information you'd like to share with our readers? I would like to invite readers to reflect on the changing times in which we live. In recent decades we have seen how emerging technologies have completely transformed our world: fermentation, artificial intelligence, machine learning, augmented reality, platform models and robotics, among many others. These technologies generate change, change generates fear. It is natural, it has occurred throughout the history of human beings. But if we look at this history, the vast majority of technologies that were disruptive in the past came to improve our lives. Think about society before the appearance of the steam engine, electricity, modern medicine and the internet. Let us therefore embrace the disruptive technologies of the present, as they will be the pillars on which the wellbeing of our descendants rests for the next 100 years.

Tate & Lyle has unveiled a €25 million investment initiative for its corn wet mill located in Boleráz, Slovakia, aimed at creating additional capacity for its leading non-GMO Promitor Soluble Fibres. The programme is expected to boost Tate & Lyle's fibre capacity to cater to worldwide customers. The facility, which was developed with Tate & Lyle's fibre production expertise and technology for operational efficiency, will enable the company to expand its existing Promitor product offerings and introduce new ones in the future. The programme will enable Tate & Lyle to meet the growing consumer demand for fibre, which is recognised for its role in promoting gut health and immunity. Abigail Storms, Tate & Lyle’s SVP fibre and sweetener platform, said: “Tate & Lyle is the only dietary fibre producer with production in three continents. With the addition of this state-of-the-art production facility to our fibre network, we will offer customers even greater security of supply, with efficiency benefits intended to support accessible nutrition so that more consumers can access the many benefits of fibre.” Kavita Karnik, Tate & Lyle’s global head of nutrition, regulatory and scientific affairs, added: “We know that reaching the daily fibre recommendation is challenging, and for most people, it is difficult to do so without exceeding their recommended calorie intake. This is where reformulation of the everyday products, like breakfast cereals, yogurt and bakery products, can be really effective in improving nutritional intake. Our Promitor Soluble Fibres have been shown to support gut health, promote calcium absorption and helping to maintain a healthy blood glucose response. Emerging science shows it may provide even wider benefits, including brain and metabolic health.” The production of fibres during the initial phase of the programme will commence in mid-2024.

FoodBev Media is thrilled to announce the launch of The Cell Base magazine, an exciting new publication that covers all corners of the fast-growing cell-based food arena. Launching this week, The Cell Base is the first B2B magazine dedicated solely to the cell-based food sector, providing readers with unrivalled insights into the area’s current developments, as well as being an essential guide to the future of the segment. The first magazine issue is free and launching in digital format, you can read it here. Subsequent issues will be available in both print and digital via subscription. The publication explores market trends and analysis, offers expert insights and provides exclusive in-depth coverage of the latest movements from the sector. It serves as a hub for critical information, allowing readers to stay up to date with the segment’s latest advancements, trends and innovations. Phoebe Fraser, editor of The Cell Base, commented: "The Cell Base is not just a magazine; it's a catalyst for transformation in the cell-based food industry. We're thrilled to present our first issue, which brings together influential voices and the latest developments in this sector. With each quarterly release, we aim to be at the forefront of change, shaping the future of food production." She continued: “Our vision is to inspire a shift in the paradigm of how we produce and consume food. Cellular agriculture holds the key to addressing some of the most pressing challenges of our time, forging a smarter, more sustainable food system that could mitigate the environmental impact of traditional protein production.” “As a platform, The Cell Base is a meeting place for innovators and thought leaders. We believe that through collaboration, information sharing and in-depth exploration of the latest technologies and trends, we can drive real change in this fast-evolving industry.” A glimpse inside issue one In the inaugural issue of The Cell Base, readers will find a wealth of thought-provoking content, including an in-depth analysis of the industry's current state and where it's headed, an exploration of the latest advancements in 3D bioprinting and a critical look at the evolving attitudes of consumers towards cell-based products. The issue also includes an interview with Upside Foods, whose cultivated chicken is being sold to US consumers, a recap of the recent Future of Protein Production event in Amsterdam and a guest contribution from BioBetter’s CEO Amit Yaari. As the sector continues to evolve, The Cell Base is committed to providing stakeholders with the knowledge, connections and insights they need to thrive in this dynamic landscape. Future issues will discuss topics such as companies harnessing the power of precision fermentation, players working to develop cultivated fat, bioreactor designs and scale-up challenges. The magazine's digital presence extends beyond the magazine. You can engage with The Cell Base through various channels including our website (thecellbase.com), social media, newsletters and exclusive events – keep an eye out for webinars hosted by The Cell Base to foster networking and knowledge exchange.

UK crisp company Burts has invested £6 million into its factory in Leicester, UK, doubling its capacity to produce more chips and snacks to keep up with demand. The investment includes the installation of two new fryers, one new bagging system and 14 compression poppers to create the brand’s Lentil Chips. The funding will double the potato storage capacity and update handling operations. These improvements to the factory have created 16 new jobs at the Leicester location for frying and popping operatives. The investment aligns with the company’s organic and strategic growth plan, which it says will create new avenues for progression and opportunities for employees. Dave McNulty, managing director at Burts, said: “It’s an exciting time for the business, and the investment means we’re able to double our capacity at our Leicester site to keep up with the demand of our products. The improvement this will have on our manufacturing capabilities will allow us to continue to grow and innovate at a time where we want to continue building the momentum in the snacking category.” He continued: “We know that there is still a long way to go in terms of sustainability for the business, but we are confident these changes are a step in the right direction for the business and the planet, without compromising on our great-tasting hand-cooked snacks.” Burts was acquired by French snack producer Europe Snacks earlier this year “to better serve existing clients and unlock growth through a wider offer of snacking products and innovation pipeline”. The company continues to operate from its manufacturing sites in Leicester, Plymouth and Devon.

Nestlé-owned brand Coffee Mate has launched its first line of iced coffee in the US. Available in two flavours – French vanilla and caramel – the iced coffees feature smooth coffee with Coffee Mate's liquid creamers. Each bottle holds approximately five servings of coffee with less sugar (25% less than the leading dairy-based competitor) and is said to be the sole non-dairy mainstream option for whitened coffee. Leonardo Aizpuru, Nestlé's VP of brand marketing for the beverage division and business unit, said: “...This growing love for iced coffee – especially among Gen Z – presented an ideal opportunity for Coffee Mate to move beyond creamers for the first time in its 60+ years since inception". "We’re excited to fuel our fans in a new way with a ready-to-drink iced coffee that gives consumers an easy yet indulgent way to enjoy at home.” Coffee Mate is currently available at select retailers nationwide for $4.99 per 50fl oz bottle.

Packaging manufacturer Coveris has teamed up with natural packaging solutions company Notpla to produce new cardboard takeaway boxes for a major sporting event. The new boxes are featuring at the Erste Bank Open ATP 500 tennis competition in Vienna, Austria, taking place from 23 – 29 October 2023. The takeaway boxes feature Notpla’s seaweed-based barrier coating material and plant extracts as an alternative to plastic. The coating is applied to certified sustainably sourced board, offering grease and water resistance. The boxes are recyclable, or if placed in alternative waste streams, the coating naturally breaks down in 4-6 weeks at the end of life. Coveris said its collaboration with Notpla aligns with its ‘No Waste’ vision, launched by the group’s leadership team based in Vienna. The Notpla boxes for the Vienna Open ATP tournament are launching in collaboration with online food order and delivery brand Lieferando, part of Just Eat. Through Notpla’s partnership with Just Eat, its boxes have already been featured at major sporting events including the Women’s Euro 2022 final in the UK and UEFA Champions League final in Istanbul. Paul Robertson, Coveris’ Food-on-the-Move sales director, said: “With aligning sustainability goals, we are very proud to continue our work with Notpla as their print and packaging partner for takeaway boxes”. “It’s exciting to see the growth of Notpla internationally as they continue to address packaging waste challenges within food-to-go and foodservice sectors which also supports Coveris’ sustainability vision, No Waste.”