Tyson Foods has reached an agreement for a two-fold strategic investment with global insect ingredients company Protix. The investment will support the growth of the emerging insect ingredient industry, expanding the use of insect ingredient solutions to create more sustainable proteins and lipids for use in the global food system. The partnership will combine Tyson’s scale, experience and network with Protix’s technology and market leadership to meet market demand and scale the production of insect ingredients. Tyson Foods will acquire a minority stake in Protix through a direct equity investment, helping to fund the insect ingredient company’s global expansion. Additionally, the two companies have entered a JV for the operation and construction of an inset ingredient facility in the US. According to the companies, upon completion, it will be the first at-scale facility of its kind to upcycle food manufacturing byproducts into high-quality insect proteins and lipids to be used in the pet food, aquaculture and livestock industries. John Tyson, chief financial officer of Tyson Foods, said: “Our partnership with Protix represents the latest strategic investment by Tyson Foods in groundbreaking solutions that drive added value to Tyson Foods’ business. The insect lifecycle provides the opportunity for full circularity within our value chain, strengthening our commitment to building a more sustainable food system for the future.” Kees Aarts, CEO of Protix, added: “We are very excited to announce the next step in our international growth strategy. Tyson Foods’ and Protix’s strategic partnership advances our joint work towards creating high-quality, more sustainable protein using innovative technology and solutions. Moreover, we can immediately use their existing byproducts as feedstock for our insects. This agreement is a major milestone for Protix and significantly accelerates our ambition to grow through international partnerships.” Once built, the US facility will house an enclosed system to “support all aspects of insect production including the breeding, incubating and hatching of insect larvae”. In addition to ingredients for the aquaculture and pet food industries, processed larvae may also be used as ingredients within livestock and plant feed.

Duravant-owned Key Technology, a global player in advanced automation systems for food processing, has unveiled its new vibratory conveying system for robotic pick-and-place packaging. Each series of integrated conveyors can metre, separate, singulate and align products, depending on the application, providing “the optimal” product separation, speed and orientation for ideal presentation to the robotic system for pick-up. By minimising hand packing, these new systems can help increase production efficiency, reduce labour and improve sanitation. Jack Lee, president of food sorting and handling solutions at Duravant, said: “As a food processor grows, they come to a point when hand packing has to be minimised or is no longer feasible. Manually packaging, especially 24/7 with several workers at a time, is expensive, inconsistent and can be unsanitary, plus these jobs are physically gruelling with high turnover.” He continued: “It’s a huge pain point for many of our customers – automation makes sense. The challenge is that lining up products for presentation to a pick-and-place robot requires a degree of precision that’s unusual in conveying. Drawing on our team’s deep expertise, we work closely with each processor to design the perfect solution for their specific application.” Key Technology designs, builds and tests each integrated conveying system to identify the optimal speed, stroke, lane widths and step sizes to consistently present the processor’s products to the robot’s end-of-arm tooling. The systems are suitable for primary or secondary packaging and can handle frozen foods such as potato products, meat, poultry and seafood as well as dry products like cookies, confectionery and snacks. The integrated conveying system often begins with an optional shaker or belt conveyor to metre product, if needed. Then, a separating shaker evenly spreads the product, followed by a singulating shaker that directs the product into single-file lanes. The next shaker aligns the product in the correct direction, if required, and achieves the optimal speed to feed one or more pick-and-place robots, which are installed on one or both sides of the conveyor. Products that are not picked up by the robots can either be collected in a hopper or recirculated to the beginning of this system. The vibratory conveyors are designed for sanitation with stainless-steel bed surfaces, open designs and oil-free drives. When a processor automates primary packaging, sanitation is enhanced by eliminating the manual handling of unpackaged products in the packing process while reducing the chance of accidental foreign material contamination by a worker.

Ferrara Candy Company announced an agreement to acquire Jelly Belly Candy Company for an undisclosed amount. Once the transaction is completed Jelly Belly’s nearly 800 employees and facilities in the US and Thailand will become part of the Ferrara brand. “As we considered the future of Jelly Belly Candy Company, we have been steadfast in our commitment to create a win-win situation for our employees, consumers and products,” said Herman Rowland, chairman of the board of directors of Jelly Belly. “When I met with the Ferrara team, I recognised a like-minded group that shares our knowledge and passion for the candy business and has the talent and resources to grow our products and the careers of our people around the world. I am confident of the continued success of Jelly Belly as part of the Ferrara portfolio.” “We are excited to bring Jelly Belly’s imaginative products and talented team into the Ferrara community,” said Marco Capurso chief executive officer of Ferrara. “Our dedication to creating high-quality, innovative sugar confections for the world and our deep relationships with retailers aligns perfectly with the Jelly Belly track record and passion for quality, reliability and customer service. We look forward to working together to build on the success of all our brands.” The transaction is expected to close by the end of 2023 subject to closing conditions. You may also like: Ferrara to acquire Brazilian sweets and snacks company Dori Alimentos Jelly Belly adds new flavours to Harry Potter-inspired candy line Ferrara’s Wonka Candy reveals limited-edition gummies

Premier Foods is launching three new offerings into its cake portfolio, under its Mr Kipling and Plantastic brands. Mr Kipling is expanding its Deliciously Good better-for-you cake range with the addition of a Cherry Bakewell product, designed to provide a healthier version of one of the brand’s most popular recipes. The Deliciously Good bakewell contains 30% less sugar and does not compromise on taste, the brand said. The brand is also expanding its core range with the launch of a Battenberg-style Strawberries & Cream Chequered Cake, featuring cream flavour sponge squares and strawberry jam encased in a strawberry flavour paste. The new addition excludes marzipan, a decision the brand made following its consumer insight that showed marzipan can be a barrier to purchase. Premier Foods is also expanding its plant-based offerings with the launch of Plantastic Indulgent Double Chocolate Brownies. The brownies are crafted with cocoa and studded with dark chocolate chips, topped with vegan-friendly dark chocolate. The product is available in on-the-go single slices and in a multipack format. The range is now available and will continue to roll out across the UK grocery channel this month.

UK potato supplier Branston has announced it will open a mashed potato facility to supply leading UK supermarkets, set to be operational in spring 2024. The company currently handles 350,000 tonnes of potatoes for fresh and prepared products. With the opening of the new site, Branston aims to expand its capabilities and enhance its long-term sustainability. The factory will include two main lines set to produce 14 different products, ranging from standard ready-to-eat mash to artisan root vegetable recipes and topped jacket potatoes. It is expected to produce 23 million packs of mashed potato in the first year alone, utilising steam peeling and cooking technologies along with a 2km spiral chiller. Jim Windle, group managing director of Branston, said that the company’s new venture is expected to bring 90 new job opportunities to Branston and the surrounding Lincoln area. The roles will be specialised due to the production line’s technical nature, he added, creating opportunities for engineers, machine technicians, line operatives and section managers among others. Windle commented: “This new facility has been in our plans for some time and now we’re just a matter of months away from starting to produce samples – it is fantastic to see it approach fruition”. “Previously, we sent peeled potatoes away to a third-party facility to be mashed, however, to improve efficiency and sustainability, it made sense to develop a solution in-house where we know we can get the best out of every potato and use the right varieties for the right products. This will not only improve the consumer product, but also make the supply chain more sustainable.” The mashed potato facility will be led by Wayne Mansfield, mash production manager. Mansfield explained that demand for prepared potatoes has been growing over the years, and that the company received the go-ahead for the new facility last October after a lengthy planning and equipment sourcing process. Construction began this March and Branston is aiming for commissioning in December, ready for technical validation of the product range in early 2024, Mansfield confirmed. “The build is well underway, and we’re installing state-of-the-art equipment to ensure the process is as efficient as possible, transforming fresh potatoes into chilled mash in under two hours,” he commented. “I’ve been in the food industry for 25 years and leading this project for Branston is a fantastic opportunity, to see it from build right through to production. We’ve carefully sourced machinery for the latest innovations available, creating a highly automated yet flexible process, all of which supports full crop utilisation and efficiency.”

The Specialty Food Association (SFA) Trendspotter Panel has predicted what will be hot in speciality foods for 2024, ranging from soups and value to cell-based meat and seafood and more. "Maximising pleasure and minimising stress encapsulates the panel's picks for 2024," said Denise Purcell, VP of resource development for SFA. "Whether that means slowing down, seeking convenience or value, helping to address environmental worries, or finding ways to boost health and mood, are all reflected in the emerging and continuing trends we expect to impact store shelves and restaurant menus in the coming year". The panel identified eight trends they expect to see in 2024: Beverages: Tropical flavours and herbs and botanicals from all over the world are on the rise as trendspotters expect a move towards “sophisticated tasting single-serve, non-alcoholic fizzy and non-fizzy drinks; and coffees, teas and broths with functional ingredients for an additional boost of energy, clarity, focus or calming effects". Cell-based meat and seafood: Sustainable and ethical methods to produce alternative meats, which address environmental and animal welfare concerns while offering a familiar taste experience to consumers, will continue to be a focus as companies use advancing technology to mimic notoriously difficult textures and flavours. Peach: While peach is a classic flavour, trendspotters anticipate a return to the spotlight for peach as the fruit is being used to offset other trending flavours in condiments and baked goods. Calabrian chilli peppers: With current chilli trends having peaked, marketers are eager to find the next big thing to entice the taste buds of chilli lovers. Calabrian chilli peppers are set to be that thing, appearing in both conventional and unconventional products such as pasta sauce or hot honey. Tahini: "It's been increasingly viewed and applied outside of the Middle Eastern speciality lens, and being married to foods and beverages that are served in a more mainstream or non-adjacent capacity," said Trendspotters' Mikel Cirkus and Hanna Rogers. Soup: Unlike other TikTok cooking trends, soup has staying power: "Universal, warm, convenient. Never really goes out of style," said Trendspotter Jenn de La Vega. Expect to see more soups, broths and related products on shelves and menus. Black sesame, ube and milk tea: Asian flavours rarely go out of style and these three iconic flavours are no different. They are already seeing innovative and unexpected uses such as ube hot chocolate and milk tea-filled doughnuts, while black sesame offers novelty colour and flavour across formats. Value: Consumers are more vigilant about their finances, and this is reflected in how they assign value to products. Brands will have to engage with the consumer and cater to the idea of spending less for more. Versatile uses, low-stress flavour building, or longer shelf lives will go a long way to convince consumers to value products. The SFA trendspotter panel also noted several continuing trends in the coming year such as mushrooms, which consumers still use for the myriad of health benefits and flavours they provide.

Hormel Foods, the maker of the Herb-Ox bouillon brand, has announced its latest NPD, the Herb-Ox Cold Water Dissolve Bouillon in beef and chicken varieties. Hormel says that these products are “the only cold-water dissolvable options on the market” and will revolutionise the way we cook soups, stews and gravies, offering convenience and flavour. For years, bouillon has been an essential ingredient in kitchens worldwide, adding flavour depth and richness to a wide variety of dishes. Herb-Ox bouillon products are made of real meat and real dried herbs, while offering the advantages of a long shelf life, easy storage, no waste and the ability to manage concentration of flavour. With this latest launch, Hormel has made its products even more convenient. The new Cold Water Dissolve Chicken Bouillon and Beef Bouillon can be used in place of traditional bouillon options. Meghan Baumann, Herb-Ox brand manager at Hormel Foods, said: "We have always been dedicated to delighting our customers with superior taste and convenience. With our Cold Water Dissolve Chicken Bouillon and Beef Bouillon, we are proud to offer a one-of-a-kind product that addresses the most sought-after feature from consumers. Our revolutionary bouillon eliminates the need to boil water, saving valuable time while ensuring that home cooks have maximum control over flavour." Herb-Ox Cold Water Dissolve Chicken Bouillon and Beef Bouillon are available now at major US retailers for an RRP of $3.75 per jar.

Following Premier Foods’ successful expansion into the breakfast category with the launch of Ambrosia ready-to-eat porridge pots last year, it has unveiled a new flavour. Apple and Blueberry will join Ambrosia’s portfolio which already boasts original, raspberry and golden syrup flavours, providing consumers with more options for breakfast on-the-go. Ambrosia Porridge pots in apple and blueberry combine the creaminess Ambrosia products are known for with a real fruit layer that can be stirred in. They also contain British wholegrain oats, provide a source of protein, fibre and calcium and are HFSS-compliant, while containing less than 3% fat and no artificial colours, flavours or preservatives. The ready-to-eat (RTE) pots provide “true convenience” as they can be consumed either ambient or hot, not requiring any preparation. Daniel Jalalpour, marketing director for desserts at Premier Foods, said: “With 73% of workers travelling into a workplace, compared to just 31% in April 2023, consumers are looking for breakfast products that are convenient and quick to consume. Ambrosia porridge pots are the ideal choice to accommodate this as they can be enjoyed hot or cold, with no need to add hot water. The new addition provides shoppers with even more flavour choice at breakfast.” The new flavour will roll out into UK retailers from 23 October. You may also like to read: Paxo introduces potato rosti cake mixes Batchelors unveils new instant noodle offerings Premier Foods expands offering with deluxe rice pudding

General Mills, Walmart and Sam’s Club have announced a collaboration to accelerate the adoption of regenerative agriculture on 600,000 acres in the US by 2030. General Mills says that 600,000 acres represents the approximate number of acres that it engages to source key ingredients for its products sold through Walmart and Sam’s Club stores. The objective is to support the transition to regenerative agriculture production in the US through systems change, and to elevate the potential for more resilient yields for farmers through efforts that will help improve soil health, watersheds, biodiversity, climate change and farmer economic resilience. The initial projects will be supported through grants from the National Fish and Wildlife Foundation (NFWF). The company’s aim for the initiative to advance regenerative agriculture outcomes across a variety of crops, including wheat in the US’s Northern and Southern Great Plains. Efforts will target seven US states in the area including North Dakota, South Dakota, Nebraska, Kansas, Oklahoma, Colorado and Minnesota. Jon Nudi, group president, North America retail at General Mills, said: “Through this partnership, we will work hand-in-hand with Walmart and Sam’s Club to help regenerate the acres of land in the key regions where we source ingredients for our shared business. We are excited by the opportunity to bring our products, including Pillsbury refrigerated dough...to Walmart shelves more sustainably, with the help of our merchants and farmer partners.” Through the program, NFWF will provide financial assistance to local organisations, building education and coaching resources needed to help accelerate regenerative agriculture. John Laney, EVP of food at Walmart US, added: “We’re committing to making the everyday choice the more sustainable choice for consumers. This collaboration is an example of how we are working across our value chain on intentional interventions to help advance regenerative agriculture and ensure surety of supply for these essential food products for the long term.” General Mills says that the joint effort puts it on pace to exceed its goal of advancing the adoption of regenerative agriculture on one million acres by 2030 while contributing to Walmart’s goal to protect and more sustainably manage or restore at least 50 million acres of land by 2030.

Natural ingredients supplier Nutraland USA has launched Somato, a whole-food-derived melatonin ingredient sourced exclusively from tomatoes. The ingredient offers a natural alternative to synthetic melatonin for use in functional foods and dietary supplements. Melatonin is one of the most widely used and recognised sleep aid ingredients in dietary supplements, however most supplements today contain synthetically produced versions. With the introduction of Somato, Nutraland aims to provide a solution derived from a common, consumer-friendly and sustainably sourced whole food. Somato is made from whole, dried tomatoes – a natural source of melatonin – and other beneficial compounds such as the antioxidant lycopene. It is suitable for vegans and vegetarians and does not have any allergen or GMO concerns. Nutraland said the ingredient is also ethically sourced, kosher and halal certified. It is the company’s second all-natural melatonin offering, joining its Somnatural phytomelatonin, derived from an herbal source. Gene Bruno, chief scientific officer at Nutraland USA, said: “Although the popularity of whole-food-derived nutrients has been growing exponentially, heretofore the natural products industry has relied primarily on synthetically produced melatonin for use in dietary supplements”. Bruno added: “We are very proud of this accomplishment and pleased to be introducing this novel nutraceutical at the SupplySide West trade show in Las Vegas on October 25 and 26”.

JM Smucker has entered into a definitive agreement to sell its Bick's pickles, Habitant pickled beets, Woodman's horseradish and McLarens pickled onions brands to TreeHouse Foods. The brands included in the transaction generated net sales of approximately $60 million for JM Smucker’s fiscal year ended April 30, 2023. The all-cash transaction is valued at approximately $20 million, subject to a working capital adjustment. Steve Oakland, chairman, CEO and president of TreeHouse Foods, said: "This acquisition of assets is consistent with our strategy and enhances TreeHouse Foods' depth in our growing pickles category, allowing us to expand into Canada and thus positioning TreeHouse for continued success. We have had a co-packing arrangement with Bick's pickles for many years and we are pleased to integrate this business with our manufacturing network." Tim Wayne, SVP and GM, away from home, Canada and International at JM Smucker, added: "This decision will allow us to enhance focus on growing our position in the coffee, spreads, frozen handheld and pet categories in Canada with leading and emerging brands...and supporting continued leadership in the baking category...On behalf of the organisation, I would like to extend our appreciation to the employees who have worked diligently to support these brands, which have played an important role in our Canadian portfolio." The transaction is expected to close in the Q4 of JM Smucker’s current fiscal year (April 2024) subject to customary closing conditions. You may also like to read: JM Smucker to sell Sahale Snacks to Second Nature Brands TreeHouse Foods to sell Lakeville facility and snack bars business for $63m JM Smucker to acquire Hostess Brands in $5.6bn deal TreeHouse Foods in $100m coffee deal

Diageo has announced the launch of ‘The Cocktail Collection.’ The collection features five ready-to-drink (RTD) premium cocktails in a ‘convenient and elevated format’ incorporating well-known brands Ketel One vodka, Tanqueray gin and Bulleit bourbon. Bulleit Manhattan and Bulleit Old Fashioned are already available in the US and now the collection will be bolstered by the addition of Ketel One Vodka Espresso Martini, Ketel One Vodka Cosmopolitan and Tanqueray Gin Negroni. Nikhil Shah brand director at Diageo said: "Cocktail culture continues to flourish, so it's only natural that consumers are looking to bring elevated drink experiences into their homes…The Cocktail Collection is here with convenient, bar-quality cocktails from trusted brands, offering a wonderful new way to enjoy holiday celebrations together this year." The release of this collection comes after a consumer trend report from online ordering and delivery platform Drizly this summer which found that there is a growing trend for consumers to drink at home rather than at bars or restaurants. In fact, in early September NielsenIQ reported a massive increase in the RTD category, which has grown by 49% this year alone. Diageo is not the only brand that is seeking to make its mark on the premium RTD market. Companies such as BrewDog, Absolut and Kentucky Coffee released RTD ranges earlier in the year. The new collection will be available in the US this autumn and will be sold in two sizes: 350ml and 750ml, with an average ABV of 20%, enhancing the bar-grade quality experience.