US-based artisanal gelato and sorbet producer Villa Dolce Artisan Desserts has announced the opening of a new manufacturing facility in Glendale, Arizona. The new 76,000-square-foot facility features 18,000 square feet of cold storage – which can hold up to 1,700 palettes – and has room for future expansion. The plant incorporates four gelato lines that can create over 1 million 3-gallon tubs, 15.6 million pints and 26 million ice cream sandwiches per year. According to Villa Dolce, it is “the largest national wholesale gelato brand,” with more than 200 distributors across the US. The new cold storage will help the company ensure uncompromised quality to its co-packing customers. Monte Marcaccini, founder and CEO of Villa Dolce, said: "Mastering the perfect Italian gelato meant becoming proficient in the techniques I learned in Rome, as well as importing the best Italian equipment to create a truly authentic product. But like many manufacturers of frozen desserts, there are additional challenges we must meet in order to maintain product integrity – and that's why we expanded and created this new facility." The company says it is eyeing up the artisan dessert category and plans to expand its range to offer desserts in 2024.

Urban Eat has introduced Smart Retail Solution, a self-contained food-to-go unit with a chiller and pre-programmed microwave, aimed at helping retailers maximise sales for the brand's micro-snacking range. The complete microwavable range from Urban Eat is showcased in a glass-fronted chiller, making it easy for customers to choose their items. After making their selection, users can then use the integrated microwave. It comes pre-programmed with Urban Eat's micro-snacking range, providing a quality meal within 40 seconds. In addition, the Smart Retail Solution includes a built-in digital screen that provides product details to assist customers in making their selections. Anna Bond, senior customer marketing manager at Fresh Food For Now, the parent company of Urban Eat, said: "We are so excited to be able to offer our new innovative concept to operators. The Smart Retail Solution reflects our dedication to enhancing the food-to-go experience for both retailers and consumers". She continued: "When in development, we listened to both parties to create something that would solve retailer’s current shopfloor obstacles, maximise sales potential across day parts and offer a quick and easy way to consume our great tasting products. This space-saving, easy-to-operate appliance is exactly what we are calling it – a smart retail solution."

KP Snacks is expanding its KP Flavour Kravers range with two new coated flavours in Thai Chilli and Katsu Curry varieties. Designed to bring new shoppers to the nuts segment, KP’s new Crunchy Coated Aromatic Thai Chilli and Crunchy Coated Katsu Curry nuts bring nw flavours to the category, in which taste is the number one driver. The two new products were made to deliver on the bold flavours that the range is known for, while featuring a new crispy coating covering the peanuts. Jenny Blanco Barcia, marketing manager at KP Snacks, said: “As the leader in the nuts segment, KP is driving category growth with flavour innovation that engages and disrupts shoppers, boosting brand penetration.We’re excited to be extending the popular Flavour Kravers platform with a new Crunchy Coated texture. Promising big, bold flavours, the two new Flavour Kravers variants will bolster retailer sales as shoppers continue to look for great-tasting snacks to bring excitement to in-home occasions.” The two new products are available to purchase now for an RRP of £3.00. You may also like to read: Popchips enters popcorn category with non-HFSS range KP Snacks expands McCoy’s Epic Eats range KP Snacks debuts new Butterkist flavour

⁠Amber Beverage Group (ABG) has announced it is investing €35 million in a new whiskey distillery, which the company says will be "one of the largest in the category". The new Walsh Whiskey Distillery at Dunleckney will be located on an historic 18th-century site by the banks of the River Barrow in County Carlow, just over an hour from Dublin. Walsh Whiskey Distillery will become the brand home for ABG’s two premium whiskeys – Writers’ Tears and The Irishman – which are exported to over 50 countries worldwide. Through the new distillery, ABG expects to reach a production capacity of 4 million litres of pure alcohol annually. The distillery’s capacity will facilitate ABG’s plans to lay down significant reserves of maturing whiskey over the long term. Jekaterina Stuge, CEO of ABG, said: “This is ABG’s second major investment in the fast-growing Irish whiskey category following our acquisition of Walsh Whiskey and its super-premium Irish whiskey brands, Writers’ Tears and The Irishman, in 2021. Once commissioned our distillery will enable ABG to become one of the major global producers of Irish whiskey." She continued: "We will preserve the heritage of the historic site at Dunleckney, while introducing high-end production capabilities, married with a modern design to excite the senses of visitors to what will become a leading distillery and brand home for our whiskeys.” Bernard Walsh, founder and managing director of Walsh Whiskey, said: “Located in the heart of Ireland’s barley growing region, with its own supply of natural water, the 18th century riverside location of Dunleckney has been a special location for producing drink and food since the 1700s. Milled corn, beer, and malted grain have all been produced at this site, so whiskey is a natural progression.” ABG expects for construction of the new facility to begin in 2024, with the plant opening in 2026.

T.Hasegawa has unveiled a new flavour modulation website to help F&B companies develop products that meet the needs of health-conscious consumers while preserving flavour. To address challenges in developing these products, the F&B industry is turning to new technologies and advances in flavour science. Recognising the need for a resource that explains the process of flavour enhancement, T.Hasegawa has launched a new informational website, named Flavor Modulation, that provides an “overview of the art and science of harmonising flavours”. Through the new website, T. Hasegawa leverages its R&D team's expertise as one of “the world's top food and beverage flavour manufacturers” to explain and unpack the principles of flavour modulation. These principles include enhancers, which intensify and enrich the flavour profile; maskers, which are able to subdue harsh flavour notes; boosters, which amplify specific flavours; and blockers, that subdue certain taste components, offering control and refinement. Doug Resh, director of commercial marketing at T. Hasegawa USA, said: "Our vision with this website is to provide a comprehensive understanding of the scientific principles behind flavour development and showcase how our R&D team employs science and technology to improve the taste of foods and beverages. While we solve the complexities of flavour on behalf of leading global food and beverage brands, sharing knowledge on the science of flavour modulation can help our clients identify solutions to their unique product development challenges." T.Hasegawa says that Flavor Modulation will serve as a gateway to the company’s proprietary flavour technologies, including BoosTract, EmulsiTract, Hasearoma and ChefAroma, each offering distinctive solutions for F&B product development Resh continued: "First and foremost, this website is an educational resource to help explain the process of flavour modulation, while simultaneously connecting food and beverage brands to the unique technologies that T. Hasegawa offers. These technologies provide the keys to unlocking intricate challenges in the development of new products."

UK-based specialist baker, Finsbury Food Group, has unveiled its Christmas 2023 offering with brands Baileys and Thorntons. The new line-up, which revisits and revamps Christmas classics, has been developed in line with current trends and consumer demand, and includes a Baileys yule log and Thorntons gingerbread caramel shortcake. Daryl Newlands, head of brands and marketing at Finsbury, said: “The festive period is often about tradition, so we have revisited and refreshed classics for our 2023 Christmas cakes and bakes. Our team have worked closely with our brand partners, listening to consumer feedback and updating festive favourites to bring indulgent bakes to plates as people come together for the festive season.” With Irish cream brand Baileys, Finsbury has launched a Baileys Chocolate Yule Log, Baileys Classic Chocolate Layer Cake and Baileys Red Velvet Brownies. The yule log contains a chocolate sponge, rolled with a milk chocolate filling and glazed with milk chocolate, wrapped in a layer of Baileys-flavoured ganache. Serving 14, the chocolate layer cake features layers of chocolate sponge covered and filled with Baileys infused frosting, topped with piped Baileys-flavoured swirls. The red velvet brownies are topped with Baileys-flavoured frosting and drizzled with dark chocolate and sugar sprinkles. Finsbury’s Thorntons' caramel shortcake feature a cinnamon-infused caramel filling, complemented by a layer of milk chocolate and topped with gingerbread-themed decorations. The seasonal treats will roll out over the coming weeks into major UK supermarkets.

Minus Global Holdings has announced the acquisition of Canadian food and liquid waste management company Future Waste. Founded in 2018, Minus is a distributed food waste solutions company founded in Toronto, Ontario, Canada. Future Waste is an organic waste collection, recycling and recovery business established in 2002. The company specialises in collecting and recycling liquid waste, bakery waste, sweets and chocolate, and spent coffee ground waste. The acquisition, which comes after Minus acquired Planet Earth Recycling last year, will combine the two companies to create one of Southern Ontario's "largest and most impactful" organic recyclers, improving service standards, coverage, offerings and processing capacity for customers. According to Minus, these companies, alongside its on-site food waste solutions provider, Orca Digesters, are committed to offering comprehensive, efficient and responsible food and liquid waste management solutions for its commercial customers across Canada and worldwide. Through the acquisition, Minus will expand its service capabilities. With an extended geographical reach, Minus will enable Future Waste to better meet specific client requirements. Louis Anagnostakos, CEO of Minus, said: "We are very excited to welcome Future Waste to the Minus portfolio. Expanding our food waste collection and recovery network will enable us to assist more businesses in responsibly and transparently managing their unavoidable waste. With a focus on 'LESS,' the ever-growing Minus team is dedicated to supporting our customers in producing less waste, transporting it as minimally as possible, and maximising the remaining resources within the waste." The financial terms of the deal were not disclosed.

FoodBev spoke to Watercoolers Europe's (WE) chair Marzia Mariotti who highlighted the evolving trends and innovations in the water cooler industry, ahead of next week's event in Vienna. What’s trending in the water cooler industry at the moment? The water cooler industry is shifting towards using more sustainable materials and technologies. This includes the use of biodegradable cups, mains-connected dispensers that reduce the use of plastic bottles and energy-efficient cooling technologies. Health and wellness aspects, such as touchless dispensers and water purification technologies, are also gaining importance. Have you witnessed any particularly exciting innovations in the water cooler industry recently? Innovations in the water cooler industry often focus on sustainability and convenience. For example, some companies are working on Internet of Things-enabled chillers that monitor water usage and quality, making it easier for companies to efficiently manage their water dispensers. Additionally, there have been developments in water purification technology that provide cleaner and safer drinking water. Why are events such as WE important? Events like WE's Conference and Trade Fair are significant because they bring together water industry experts, companies and stakeholders to discuss challenges and opportunities. These events provide a platform for knowledge sharing, networking and showcasing new technologies and solutions for the watercooler market. They are also important moments because the working committees – which are the beating heart of the association – meet because the strategies for the market are developed at their tables. It is, in fact, important to underline that the association plays a crucial role in the control of European legislation on water from which all associations of individual nations can benefit. What more can companies in the water cooler industry do to enhance their Environmental, Social and Governance (ESG) activities? Companies in the water cooler industry can enhance their ESG activities by implementing water and energy-efficient technologies, reducing plastic waste and sourcing sustainable materials. Moreover, promoting social responsibility, as supporting local communities, fostering diversity and inclusion in their workforce and ensuring safe working conditions. What’s next for the industry? I think the water cooler industry will continue to evolve towards sustainability and innovation and I expect to see more advanced water filtration systems, eco-friendly materials and the integration of smart technologies into water coolers. Additionally, as environmental concerns increase, the industry may shift toward more responsible sourcing and waste reduction practices. Public awareness of the importance of clean water and the impact of plastic waste will likely continue to drive industry changes.

Campbell Soup Company, through its Pepperidge Farm subsidiary, is introducing two new snacks ahead of the holiday season. Goldfish Elf Maple Syrup-flavoured graham crackers are available in partnership with Warner Bros. Discovery Global Consumer Products. The graham crackers feature shapes inspired by the Buddy character in the movie Elf. It includes flavours of sweet brown sugar and butter and the taste of caramel and vanilla. In addition, Pepperidge is offering – what the company says is the "first time ever" – a seasonal flavour under its Chessmen cookies brand, Holiday Nog. Holiday Nog is described as a "modern take" on the traditional seasonal drink, eggnog. It has "rich, creamy and spicy warm" flavours combined with the buttery taste of Chessmen cookie. Starting from 1 November, the graham crackers will be available nationwide for an SRP of $3.69 per 6.1oz bag. Meanwhile, Chessmen's Holiday Nog flavour will roll out from this month at major grocery stores.

PepsiCo's FritoLay subsidiary has expanded its Cheetos range into a new snacking segment with the launch of a brand-new pretzels line. The new flavoured pretzels range will launch with two flavours, Cheddar and Flamin’ Hot. Pretzels will be coated in Cheetos’ iconic orange ‘Cheetle’ dust on one side, designed to provide “the perfect amount of flavourful crunch”. Tina Mahal, senior VP of marketing at Frito-Lay, said: “Our fans are always hungry for unique ways that they can experience Cheetos' signature cheesy flavour, which is why this latest innovation is breaking into an entirely new category”. “Cheetos pretzels maximize the fan-favourite seasoning in each bite with the perfect product texture, ultimately bringing the Cheetos flavour experience to life in pretzel form.” The range is now available at retailers across the US for $5.69 per 10oz bag and $2.49 for a smaller 3oz bag.

The European Parliament is tightening its stance on keeping products made using forced labour, including cocoa, out of the EU market. This Monday (16 October) the Internal Market and International Trade committees voted for a draft regulation proposed last year, which would provide a framework to investigate the use of forced labour in companies’ supply chains. If a company is proven to have used forced labour within its supply chain, all import and export of the related goods would be halted at the EU’s borders under the regulation. Companies would also have to withdraw goods that have already reached the EU market, which would then be donated, recycled or destroyed. MEPs amended the commission proposal to task the Commission with creating a list of geographical areas and economic sectors at high risk of using forced labour. For goods produced in these high-risk areas, authorities would no longer need to prove that people have been forced to work, as the burden of proof would fall on companies. The committees also want goods that have been removed from the market to be allowed to re-enter only after the company has demonstrated that forced labour in its operations or supply chain has ceased, and any relevant cases have been remedied. Additionally, the definition of forced labour used in the text has been updated, aligning to International Labour Organization standards, to include “all work or service which is exacted from any person under the menace of any penalty and for which the said person has not offered himself or herself voluntarily”. Co-rapporteur Samira Rafaela, of Renew Europe, said that the ban voted for this week will be essential in blocking products made using modern slavery. She commented: “It will protect whistle-blowers, provide remedy to victims, and defend our businesses and SMEs from unethical competition. Our text includes strong provisions on a database and is gender-responsive, all key elements for sustained impact.” The two committees adopted the draft report with 66 votes for, none against and ten abstentions. Once council adopts its position, talks can follow over the regulation’s final shape.

Zenso Labs, a groundbreaking technology development company, has announced its entry into the beverage industry utilising innovative biotechnology to transform the future of alcoholic beverages. Based in Massachusetts, US, Zenso is focused on reusing brewery and distillery spent grains which are often the largest waste product involved in the brewing and distilling processes, representing up to 85% of the solid waste. Historically, solutions for repurposing spent grains have focused on livestock feed, often resulting in producers spending a significant amount to transport the grains. When not used, it gets sent to landfills emitting half a ton of CO₂ for every ton of spent grain that goes to waste. Zenso uses proprietary technology to convert the spent grains into premium ingredients that can be reused in the brewing and distilling process and as ingredients and food products. This technology will not only cut waste but also provide beverage producers the chance to use precision fermentation to refine and improve their practice. As well as licensing this technology to the industry, Zenso is releasing a line of “flavour-forward” hard seltzers and RTD craft cocktails as well as an emerging pipeline of novel non-alcoholic beverages and food products. Russ Heissner, founder at Zenso, said: "For decades, we've been thinking about how to make our industry a less wasteful one. More than ever, we see the earth as a stakeholder, and we've developed a groundbreaking way to make beverage production more sustainable. Lowering our climate impact, while reducing costs and inspiring new production possibilities is a win for all." Made from all-natural ingredients, Zenso's inaugural line of alcoholic beverages embodies the brand's commitment to sustainability and includes a pear ginger hard seltzer and a Moscow mule RTD cocktail.