Synlait Milk has announced that its exclusivity dispute with The A2 Milk Company remains unresolved and is now entering arbitration. As reported by FoodBev in September, A2 Milk announced that it would be cancelling Synlait’s exclusive manufacturing and supply rights for some of its infant formula products due to Synlait’s delivery performance falling below the required level within the fiscal year 2023. Synlait responded to the announcement and said it would be disputing the cancellation, with the two dairy businesses entering a period of good faith negotiations shortly afterwards. Yesterday (17 October), the New Zealand-based milk nutrition company revealed that its dispute with A2 Milk was not resolved successfully and will now enter into a confidential binding arbitration process. The process will aim to determine the validity of A2 Milk’s notice of cancellation of the exclusivity arrangements under the Nutritional Powders Manufacturing and Supply Agreement (NPMSA) for the A2 Platinum formula and other nutritional products. Synlait reaffirmed that the cancellation relates only to the exclusivity arrangements, and that the NPMSA remains in place but may be terminated by either party on three years' notice. The company continues to hold the Chinese regulatory State Administration for Market Regulation (SAMR) licence, which is attached to Synlait’s Dunsandel manufacturing facilities. The SAMR licence is for A2 Milk’s Chinese labelled infant formula products (stages one, two and three), which Synlait expects to manufacture for A2 until that licence expires in September 2027.

The food and beverage industry is widely recognised for its steely resilience and ability to quickly respond to new challenges and capitalise on market trends. After consecutive years of challenging market and economic conditions, the industry has needed to rely on this resilience and flexibility more than ever. Despite not having a 'normal' trading year since 2019, many F&B businesses are in a positive growth mindset and readily preparing for the future. Research by Aptean in its new 'Food and Beverage 2024 Trends and Outlook' report has found that 81% of the surveyed UK and Ireland food and beverage processors, manufacturers and distributors expect to generate more revenue in 2023 than the previous 12 months. Meanwhile, 84% expect to increase profit. With food inflation reaching over 19% earlier this year, it is no surprise that 39% of companies surveyed are concerned about rising inflation and material prices, and 32% are worried about higher operating costs. However, this positivity relating to financial performance, in the face of these economic pressures, is extremely encouraging for a food and beverage industry that has been tested significantly over recent years. The key to this has been the industry’s willingness to adapt quickly and embrace digital technology as the solution to overcome these challenges. Aptean found that 93% of companies surveyed are currently in the process of digital transformation – implementing and using technology to improve their operations and replace manual processes – and around one in five had completed projects that are already generating benefits. The benefits of implementing technology solutions – whether an enterprise resource planning system, a product lifecycle management system, or a business intelligence solution – are wide-ranging, from streamlining processes to improving the visibility of data across an entire organisation. As a result, the adoption of technology is on an upward trajectory as organisations discover how it can help them achieve their most important aims – maintaining a healthy bottom line and working towards their growth goals. To learn more about this and uncover some of the key findings from Aptean’s new Trends and Outlook Report, join us on 7 November as Aptean's value creation leader – food and beverage, Joris Kolff, looks at three key areas from our research: Businesses in a growth mindset despite economic conditions: With strong outcomes predicted for profit and revenue in 2023, businesses are positive about the future, with many investing in technology to overcome these challenges. We look at the technologies being utilised, how they are impacting businesses, and the key business areas that are benefiting from digital investment. The future focus areas for food and beverage businesses: What are the strategic priorities of businesses in 2024 and beyond? We look at the key focus areas and how businesses can achieve these goals with the help of industry-specific software solutions. How your business can remove growth and technology implementation barriers: Digital transformation initiatives are having a positive impact on businesses, but for many, there are barriers to implementing technology solutions which is stopping them from achieving their growth goals. We look at some of the key barriers, as highlighted by our surveyed respondents, and look at effective and achievable ways that you can overcome them to drive success within your business. Webinar: Webinar date: 7 November Pre-record date: 31 October Aptean speaker: Joris KolfSpeaker Biography: As value creation leader for food and beverage, Joris Kolff is responsible for helping to drive strategic conversations to ensure that Aptean is well positioned to support food and beverage companies in the EMEA region. Joris has years of experience in the food and beverage and ERP sectors, and his deep market knowledge makes him well-placed to understand the challenges that today’s industry faces, and how technology can help businesses to overcome them and drive growth. Register for the webinar here.

Sovos Brands’ stockholders have approved Campbell Soup's £2.7 billion acquisition of the company. Sovos' stockholders voted to approve Campbell’s acquisition of the outstanding Sovos Brands’ shares at $23.00 per share in cash. 92.38% of the company’s outstanding shares were voted, with 99.99% of the votes cast in favour of the proposal. Sovos Brands’ portfolio includes the brand names Rao’s, Michael Angelo’s and Noosa, which make products such as pasta sauces, soups and frozen pizzas. FoodBev first covered the agreement when the news broke in August. Campbell’s president and CEO, Mark Clouse said that he was "thrilled" to "welcome the talented employees" of the Sovos Brands. Sovos’ founder, president and CEO Todd Lachman spoke about the agreement saying that he was “confident in Campbell’s ability to continue bringing our products to more households and further building on our track record of growth and success for years to come". The closing of the transaction is subject to various closing conditions including regulatory approval, with Sovos expecting the close in Q4 2023.

Procudan, a Danish ingredients and packaging specialist company, has developed a cheese wax made from 100% natural materials. Cheese wax has various applications, including maturing cheeses and protecting them during transportation, as well as being used as a form of shop display packaging. While conventional cheese waxes in use today contain materials such as plastics and waxes based on fossil oil, Procudan’s newly developed ProCera Natural cheese wax is made entirely from materials of natural origin. The patented recipe contains beeswax among other natural ingredients, developed by Procudan and tested in collaboration with Scandinavian dairy companies. According to Procudan, the cheese wax possesses all of the familiar characteristics of the waxes currently used in dairy production, with none of the fossil raw materials. This can enable dairy companies to use the product without having to implement significant changes to their production methods. Testing took place at Procudan’s own test lab and off-site at European dairy sites. The development team tested more than 5,000 different recipes before finally producing prototypes and variants that covered every customer requirement. The project was supported by the Innovation Fund Denmark’s InnoBooster programme and the European Eurostars innovation programme. The Danish Technological Institute was the project’s scientific partner, with experts from several universities involved in development, analysis and testing methods.

Merchant Gourmet has extended its pulses and grains portfolio with the launch of its new ready-to-eat Black Dhal pouches. Made with coconut cream, black lentils and a balance of over 20 warming herbs and spices that provide full flavour, Merchant Gourmet’s Black Dhal is a source of protein, high in fibre, vegan and the brand says it contains 33% less salt than leading competitors. The pouches – which ready to consume in 45 seconds – were launched to provide quick and BFY meal option for UK consumers. Richard Peake, managing director at Merchant Gourmet, said: “With more and more people choosing to eat at home, we wanted to give shoppers an option for a high-quality, convenient “fake-away” that doesn’t compromise on taste or health. Our creamy Black Dhal is perfect for foodies with busy lives, looking for quick, easy and exciting meals that deliver on flavour. In August, Merchant Gourmet unveiled its new range of ‘grab and cook’ frozen pouches, including Korean-style vegetables and mixed grains, Mediterranean-style vegetables and giant couscous and Mexican-style vegetables and quinoa. The new dhal pouches are available to purchase in UK retailers now for an RRP of £2.20.

Swiss food-tech solutions company, QL AG, has teamed up with Ginkgo Bioworks to develop new dairy proteins made using precision fermentation. QL AG plans to use Ginkgo's expertise in strain engineering across various chassis organisms to advance its goal of providing high-quality nutritionally equivalent dairy proteins. Roger Föhn, CEO and co-founder of QL AG, said: "Dairy proteins derived using fermentation have advantages across many key dimensions, including taste and texture, as well as the fact that they have no arable land requirement and a lower water requirement. By accessing Ginkgo's platform, QL AG can help reduce the cost of producing dairy proteins with fermentation. We are excited to pursue our goal of making a quantum leap in alternative agriculture by leveraging Ginkgo's unique capabilities in producing strains at high titers and scaling fermentation processes." Kalpesh Parekh, VP of business development at Ginkgo Bioworks, added: "Dairy proteins provide an exciting opportunity to leverage our platform, as they have traditionally presented product developers with significant challenges around protein productivity, economics and functionality for efficacy across different applications". "We aim to solve such challenges with our deep expertise in protein engineering, novel bioactivity and biochemistry identification, high-throughput expression, functional studies and scale-up capabilities. We are so excited about QL AG's mission, and can't wait to further grow our capabilities in the precision fermentation space by working with such an innovative partner."

Coca-Cola Europacific Partners (CCEP) has marked the official opening of a new canning line at its Sidcup site in London, UK. The new line is capable of producing 2,000 cans per minute and forms part of a £28 million investment in the factory. It will support the production of sustainable packaging for CCEP’s brands, including Coca-Cola, Diet Coke, Coca-Cola Zero Sugar, Fanta, Dr Pepper, Sprite and Schweppes. Karl Probert, operations director at CCEP Sidcup, said: “Our dedicated workforce of almost 400 play such an important role in continually evolving our manufacturing operations. We’re proud to officially open our new high-speed canning line today. It uses the latest manufacturing innovations to produce many of our brands that consumers know and love, from right here in Sidcup.” Stephen Moorhouse, VP and general manager of CCEP (GB), commented: “We’ve been at the heart of the Sidcup community for more than 60 years, and we’re proud of the team here helping to drive the latest innovations in manufacturing. We’ve invested almost £120million into the factory since 2017, helping us to support the local economy and accelerate our path to net zero.” This is the latest in a string of investments from Coca-Cola. Last month the company announced it was investing £31 million into its Wakefield soft drinks plant. In May, CCEP opened a sustainable equipment services and point-of-sale facility in Queensland, Australia and earlier in the year, constructed a new €8 million warehouse at its production unit in Setúbal, Portugal.

Crosta & Mollica has entered the coffee category with the introduction of a new Italian ground coffee, Caffè Torinese. Caffè Torinese is made in Italy using traditional methods and Italian coffee beans sourced from specific regions. The ground coffee comprises a blend of Arabica beans along with Robusta beans. The beans are roasted and blended to create a full-bodied coffee featuring hints of chocolate and toasted bread. Caffè Torinese is available exclusively at Waitrose stores for an RRP of £3.99 per 227g bag.

FoodBev Media spoke with Yun Zhanyou, vice president of Yili Group, about his recent role in the International Dairy Federation (IDF), and how the federation serves as a platform for sharing experiences, enhancing innovation and promoting sustainable development in the global dairy industry. To begin, could you introduce yourself and your role as vice president of Yili? My name is Yun Zhanyou, and I hold the position of vice president at Yili, where I am responsible for innovation R&D management and intellectual property rights-related work. I am also one of the representatives of Yili at global and regional conferences. I pursued my PhD in bio-engineering at Osaka University in Japan. Before that, I gained valuable experience working at the Research Institute of Dalian University of Technology. With over 20 years of experience in the field of R&D, I have dedicated my career to advancing the dairy industry. Since 2007, I have also been serving as a member of the IDF Standing Committee on Dairy Science and Technology. I am delighted and deeply honoured to have been elected as a member of the IDF Board of Directors today. Together, we can work together towards sharing experiences and promoting sustainable development of the global dairy industry. Can you outline the key objectives and expectations that Yili has from its involvement in the IDF general meeting? This year marks the 120th anniversary of the IDF’s establishment. The federation has played a pivotal role in fostering dairy science and technological innovation worldwide. It has made substantial contributions to the sustainable development of the global dairy industry. Currently, six experts from Yili have been actively serving in various IDF working bodies, contributing to the development of areas such as microbial analysis, composition analysis and dairy industry economics and policymaking. Through our participation in IDF, we aspire to amplify the voices of dairy enterprises in China and other emerging markets. We hope to build a bridge for information sharing, innovation and cooperation, thereby making further contributions to the industry’s development. Firstly, by fostering a mutually beneficial network of international partners, we aim to facilitate communication and information sharing on the latest industry trends, research, and technological advancements. This will enable us to better serve a diverse range of consumers worldwide. Secondly, we are thrilled to share Yili’s experience in dairy innovation and R&D, digitalisation, sustainable development and other areas. By doing so, we seek to promote the high-quality development of the global dairy industry and contribute to building a better and healthier world for all. What strategic insights or innovations can Yili bring to the global dairy sector? Yili has gathered extensive experience in innovation and R&D, digitalisation and sustainability. In the realm of innovation and R&D, Yili is actively establishing a global innovation network and attracting top talent and resources from around the world. This approach enables us to overcome technical barriers in the dairy industry, catering to the diverse needs of consumers across various scenarios and throughout the entire life cycle of nutrition and health products. Regarding digitalisation, Yili is advancing the digital transformation of the entire supply chain, implementing a comprehensive digital operating system that encompasses upstream, midstream and downstream operations. We continuously upgrade intelligent equipment and leverage digital technologies to enhance the efficiency, safety and quality of dairy production. Furthermore, digital technologies enable us to gain deeper insights into the consumer market and predict emerging trends. The expansion of new consumer channels, such as live streaming e-commerce, further facilitates convenient and efficient access to the nutritional products consumers require. Yili is also committed to sustainable development and actively aligns with the United Nations Sustainable Development Goals (SDGs). Yili has upgraded its “WISH 2030” Golden Key Sustainable Development System featuring actions in four major areas, namely: 'Comprehensive value management,' 'high-quality products and services,' 'a net-zero carbon better future,' and 'shared prosperity for a better life,' to create value for a better future for the community and even the whole world. How does Yili envision strengthening international collaborations and partnerships within the dairy industry through its engagement with IDF? Yili has been dedicated to fostering dialogue and collaboration between China’s dairy industry and the global dairy industry. Through our participation in IDF, we aim to serve as a bridge, strengthening international cooperation in the global dairy industry by facilitating knowledge sharing, promoting innovation and R&D, and attracting top talent. With extensive market, innovation and manufacturing networks worldwide, Yili has made significant strides in emerging international markets, particularly in Asia. By actively engaging in exchanges within the IDF, we can share our practical experiences and development achievements, contributing to sustainable growth in the industry. Furthermore, Yili seeks to seize new opportunities by collaborating on R&D projects with IDF members and global partners. By integrating resources and fostering cooperation in areas such as product development, production techniques and sustainable practices, we can collectively tackle global challenges and achieve innovative breakthroughs. Recognising the importance of nurturing professionals in the internationalised dairy industry, Yili aims to attract more international talent through collaborative efforts. We strive to enhance professional knowledge and capabilities, cultivating a highly skilled workforce that drives the industry’s advancement and promotes its overall development. What unique perspectives or experiences does Yili bring to the table as a Chinese company in this global leadership role? Yili, as a prominent dairy company in China, has made consistent advancements in the global dairy industry, climbing the ranks from the top 20 to the top 10 and eventually the top five. Over the past 30 years, Yili has achieved steady growth by adhering to the belief of “no innovation, no future”. Through increasing investments in key resources and continuous innovation, Yili has emerged as a leader in the industry. As of last year, Yili held the second position among the top 10 global dairy companies in terms of total patent applications and invention patent applications. Throughout its development, Yili has remained committed to a “consumer-centric” philosophy, which serves as the foundation for sustainable and high-quality industry growth. With the increasing awareness of health and the pursuit of diverse and personalised lifestyles, consumers’ demands have evolved. Yili has consistently strived to meet these demands by providing consumers with high-quality, nutritious and delicious products. While Yili originated in the Chinese market, it has actively expanded its presence globally. Over the years, Yili has established an international business network, developed a global innovation, resource, and market system and fostered deep cooperation with upstream and downstream partners in the global supply chain. Presently, Yili operates 15 R&D centres and 81 production bases worldwide, spanning across Asia, Europe, Oceania and the Americas. With over 2,000 partners globally, Yili is positioned to drive innovation and explore new possibilities for the global dairy industry as the leading dairy enterprise in Asia. As the largest dairy enterprise in the Asian dairy industry, Yili is committed to supporting global industry innovation and seeking further development opportunities. Yili will continue to listen to the needs of consumers worldwide, delivering higher quality products and services and realizing the dream of 'World Integrally Sharing Health'. In what ways does Yili plan to contribute to sustainability and responsible dairy practices on a global scale as part of its participation in the IDF? The pursuit of sustainable development is crucial for the well-being of humanity, and businesses have a responsibility to create value for society. This year, Yili introduced a global industry initiative for sustainable development called the 'WISH2030 Declaration'. In this declaration, Yili emphasises its commitment to assume a leading role in the industry and actively fulfil its corporate social responsibility. Yili aims to take concrete actions in various areas, including sustainable development, biodiversity conservation, carbon neutralisation of the supply chain, water resource protection and social welfare. By doing so, Yili aims to drive the entire supply chain towards a greener and more sustainable future, contributing to the overall advancement of the health cause. In August, the China National Center of Technology Innovation for the Dairy Industry, in which Yili played a part in its establishment, was inaugurated and commenced operations. Situated in Yili’s Modern Intelligent Health Valley, this centre is the only national-level technology innovation centre in China’s dairy industry. It focuses on researching core technologies in the dairy industry and aims to provide robust scientific and technological support for the high-quality and sustainable development of the global dairy industry. Moving forward, Yili will continue to invest in innovation and R&D and share the latest innovative technologies and experiences from China’s dairy industry with the rest of the world.

Chris Franke, senior manager of global sustainability at Walmart and Janelle Meyers, chief sustainability officer at Kellanova, have shared a joint opinion on the urgency and steps to reduce food waste. Currently, around one-third of all food produced is wasted per year. These 1.3 billion tonnes of food waste account for 8% of total global emissions – so ending food waste could hugely impact minimising climate change. At the same time, 10% of the world’s population does not have enough to eat. Most food companies and retailers have programmes for food waste reduction. The question is: How do we drive the scale and pace of change that we urgently need? The UN Environment Programme estimates that 13% of food is wasted during farming, production and transportation. “Collective action from food companies, retailers, farmers and manufacturers is vital to tackle the problem together,” the op-ed reported. At the centre of the food value chain, food manufacturers and retailers are positioned to lead global efforts to reduce food loss. The primary way Walmart avoids food waste in its operations is by increasing the sell-through of food products. The company has strengthened its forecasting and ordering tools to improve inventory flow, adjusted store fixtures to increase product turnover, enhanced distribution centres and offered discounts on food that is close to its expiration date. From April 2021 to March 2022, Walmart stores and clubs in the US sold more than 190 million food units through discount programs. Additionally, when food goes unpurchased, Walmart associates work to maximise its use by getting it to people and places that need it. At Kellanova, minimising food waste is crucial to delivering its ‘Better Days Promise’ to advance sustainable and equitable access to food, creating better days for four billion people by the end of 2030. In manufacturing, Kellanova maximises the conversion of raw materials into finished products – helping to “significantly” reduce waste. The company also partners to feed people who are facing food insecurity through food donations, while its predecessor, Kellogg Company, says it has fed 252 million people facing food insecurity since 2015. For all food businesses, there is the question of how to use technology and human intelligence to better work out how to sell more of what’s been produced. A solid plan would consist of three actions: Establish a baseline of exactly how much food is being wasted and set concrete targets – assess the scale of the issue and quantify the response. Develop waste-cutting initiatives in priority areas with partners across the value chain. For example, work with suppliers to identify and address any specific points of food loss and collaborate on trialling innovations to remove them. Put the enablers for sustained change in place by rolling out the new technologies and practices that have been successfully piloted. To come up with this plan and implement it, the food industry must pull together – to ensure the level of change required, organisations must be transparent, share learnings and adopt best practices. The Consumer Goods Forum’s Food Waste Coalition of Action brings together 21 of the world’s largest retailers and manufacturers – including both Kellanova and Walmart, as well as Sainsbury’s, Tesco and Unilever – to cut global food loss. Food companies and retailers can’t drive the change needed without inspiring more consumers around the world to prevent food waste too. Every food company should use its reach to inspire greater consumer behaviour change – from clarity around date labels to tips on reusing leftover food. You may also like to read: EU Commission proposes food waste reduction targets Divert breaks ground on renewable energy facility in California Hellmann’s testing temperature-detecting smart jars

Victoria Arduino, a coffee machine manufacturer owned by Simonelli Group, has expanded its E1 Prima range with the launch of E1 Prima Pro. E1 Prima Pro features a new 2.1" touchscreen display that was designed to provide extraction information, as well as to be easy to read and to enhance speed in controlling and customising each step and setting. From mode selection to recipe creation, temperature settings and energy-saving preferences, the company says that "everything is readily visible and is adaptable for clarity and dynamic use". Notably, during the extraction phase, each chosen variable is precisely specified to ensure real-time control by the professional user. The E1 Prima Pro incorporates Victoria Arduino's T3 Genius technology, allowing for temparature control of the steam boiler for maximum cup precision. T3 Genius technology ensures faster heating of the group compared to machines in the same category, with an increase in precision and reactivity. It also doubles the steam pressure and halves the quantity of water to produce a consistent milk foam. In addition, the E1 Prima Pro features Pure Brew Technology, a three-phase coffee extraction method without the pressure of a traditional espresso machine. In June, Victoria Arduino launched E1 Prima EXP espresso machine.

Berry Global has unveiled a new range of reusable plastic cups tailored for the foodservice industry, addressing the growing demand for alternative solutions to single-use packaging. The Berry Cup Range offers a variety of sizes suitable for hot and cold drinks, as well as soups, catering to both one-site and takeaway requirements. According to the company, the range "combines reusability with a premium quality feel and high-impact branding opportunities". The Berry Cup range is available in 250ml and 500ml sizes for hot drinks and soups and 250ml, 400ml and 500ml sizes for cold drinks. The hot cups feature heat-insulated material, while the ribs ensure additional heat insulation as well as a secure grip. The drink cups are said to be "durable" and have a "reusable feel". In addition, they can be safely washed in a dishwasher and come with an inner stacking rum and smoothly curved ribs for improved cleaning, which ensures that they maintain their "premium quality" after multiple uses. The cups are crafted from lightweight, high-quality polypropylene that is safe for food contact and easily recyclable, allowing them to be recycled once they reach their end of life. Emma Gundersen, product designer at Berry Superfos, said: “We aimed to create a range of plastic cups that is not only reusable but also serve as a canvas for customised expressions for individual businesses. The unique rib structure makes the cups visually appealing and adds a touch of elegance. On top of that, customers can create their own unique look for their brands by playing with the In-Mould Labelling (IML) space and having logos and messages printed on the cup.” Additionally, the reusable cups can incorporate an RFID chip or QR code to enhance customer engagement. The RFID chip enables a convenient automated return deposit system and refill options. It also helps in tracking cup maintenance during wash cycles and inventory management. Josef Björck, VP of Berry CPI Food Service, added: “The Berry Cup Range is an example of how we help our customers to reduce waste and to minimise their environmental footprint and use of virgin materials". “Our focus as a packaging supplier is to optimise the design process with sustainability in mind, incorporating elements such as reusability and recyclability whilst still offering our customers the opportunity to make their brand stand out with high-quality packaging solutions.”