UK wine brand, Most Wanted Wines, has added a 0.5% ABV Sauvignon Blanc product to its fizzy canned wines portfolio. The launch marks the brand's debut in the no and low alcohol category, responding to increasing consumer demand for low-alcohol and low-calorie beverages that do not compromise on flavour. In a statement announcing the release, Most Wanted said that the wine sector has lagged behind the beer market in providing no and low alcohol options, due to the “intricate nuances” of wine that create challenges around achieving depth of flavour and optimal sweetness in no and low offerings. The brand’s new product aimed to respond to this demand, as well as to demands for non-alcoholic drinks in a single-serve format for various occasions. Sarah Watkins, brand manager at Most Wanted Wines, said: “After over a year of rigorous development, listening intently to our consumers' feedback, we're elated to introduce our <0.5% Sauvignon Blanc Fizz can to the market”. She added: “Our consumers wanted a convenient, alcohol-free option that aligns with their lifestyle choices, and we're proud to have met that demand head-on. It's our belief that, while taste remains paramount, the convenience and sustainability of the canned format are key differentiators in today's evolving wine landscape.” The 0.5% Sauvignon Blanc fizz can is now available at Morrison’s stores across the UK, for £2 per 200ml can.

Global agriculture company Bunge has announced that its shareholders have approved its acquisition of Viterra, expected to close in mid-2024. The plans were revealed earlier this year, with the two grain specialist businesses initiating talks on the potential merger as reported by FoodBev at the end of May. The $8.2 billion agreement was confirmed in June, aiming to create a global agribusiness company aiming to meet the demands of “increasingly complex markets” to better serve farmers and end-customers. Bunge’s shareholders approved the acquisition of Glencore-backed Viterra last week, including the issuance of 65,611,831 common shares. The company’s shareholders also voted in support of moving Bunge’s incorporation from Bermuda to Switzerland. Greg Hackman, CEO of Bunge, said: “We appreciate our shareholders’ vote of confidence in our strategy to position Bunge as a premier global agribusiness solutions company through the merger with Viterra”. He added: “Our team is focused on effectively running our operations while also planning for a successful integration”. The merger is subject to the satisfaction of customary closing conditions, including receipt of regulatory approvals.

PepsiCo has launched a new granola product specially designed for kids under its Quaker Chewy brand, in two flavour varieties. Quaker Chewy Granola is a new granola made with 100% whole grains – 34 grams of whole grain per serving – and includes crispy granola clusters and puffed rice crisps. The cereal provides a “light and crispy” texture and comes in chocolate and strawberry flavour varieties. Each serving contains five grams of protein, and is made without artificial colours, preservatives or flavours. Katie Scupham, VP of meal occasions at PepsiCo, said: "Quaker Chewy has been the go-to snack for parents for decades. With the introduction of Quaker Chewy Granola, we're thrilled to offer families a new delicious and nutritious option to enjoy at breakfast time. We've taken everything that parents and kids already love about Quaker Chewy and have created a mind-blowing breakfast option for the whole family." Quaker Chewy Granola is available to purchase in US retailers now for an RRP of $5.49 per box.

Diageo has launched a new partnership lab, ‘Fusion by Diageo,’ to identify innovators to co-develop the next generation of digital products that will “elevate consumer experiences”. Fusion is designed for growth-stage technology companies to work with Diageo to develop digital concepts that go ‘beyond the bottle’. The programme will combine Diageo’s strategic innovation and brand-building expertise with technologies and ideas from external companies. The 13-week programme will begin in January next year, with the drinks giant accepting applicants to identify 15 companies for the first cohort. Participants will gain access to Diageo’s industry expertise and consumer insights, as well as external speakers and coaching, to help develop consumer-focused digital concepts. Split into two phases, the programme will begin involving broad concept ideation and refining of the concept, while the second phase will conclude with an in-person ‘Demo Day,’ where Diageo will select up to five concepts to progress to a post-programme pilot stage. During the post-programme ‘build’ stage, select participants will be offered an opportunity to enter a commercial relationship with Diageo, where they will be provided support to co-develop, validate, refine and launch new products to market. Mark Sandys, Diageo’s chief innovation officer, said: “Innovation is a crucial part of our growth ambition and Fusion enables us to partner with some of the world’s most pioneering companies to accelerate the future of celebration together. The theme for the first cohort is ‘Celebrate at Home’, with participants set to explore new frontiers in how people unwind, experiment and entertain in their own spaces.” He continued: “Diageo is particularly excited about the potential to harness the latest technology to create highly individualised experiences for the home; whether using AI to hand-pick product recommendations or the latest VR and AR technology to transform a living room into a 20,000-person music arena, where everyone has a front row seat.” Guy Middleton, global breakthrough innovation director, added: “Our portfolio consists of some of the most iconic brands in the world, and it is our job to ensure that our brands remain at the forefront of social celebration. The Fusion Partnership Lab allows us to build and explore the consumer experience of tomorrow in collaboration with some of the best entrepreneurs.” Diageo says it plans to scale the programme and run future editions focused on different priority areas for the business. The deadline for applications is 24 November 2023.

Karma Water has teamed up with Kyowa USA, a manufacturer of fermented amino acids and branded ingredients, to launch a new range of energy-boosting water. Karma Energy Water combines 150mg of naturally sourced caffeine from green tea and B-Complex vitamins, plus a blend of nootropics, adaptogens and essential nutrients, delivering a lasting, healthier energy boost. Additionally, it includes Kyowa's scientifically studied brain health ingredient, Cognizin Citicoline, for cognitive nutrition. Karma Energy Water will be available in five flavours: Raspberry peach, melon dragonfruit, blueberry watermelon, orange mango and pineapple coconut. Karma's formulation provides both energy and mental clarity, meeting the diverse requirements of today's consumers. According to the company, the new drink uses Karma's Push Cap technology, which is engineered to protect the active nutrients until seconds before consumption, ensuring optimal potency. Naturally sweetened, vegan and non-GMO, Karma Energy Water is free of preservatives, gluten and lactose. Karma Water CEO CJ Rapp said: "Karma Energy Water represents a transformative leap in the sector as over the past three decades, consumer preferences have markedly evolved, with a growing demand for healthier energy options grounded in scientific nutrition. Today's consumers are not only seeking physical alertness but also enhanced mental clarity.” Jeff Platt, president of Karma Water, added: "Every bottle of Karma is packed with unprecedented levels of active ingredients, which are then made more effective by our patented Push Cap technology. In contrast, pre-mixed drinks often fall short on their promise due to ingredient degradation." The new drink will roll out in retail stores nationwide and online at the brand's website.

GEA has announced the inauguration of its new homogeniser production facility in Parma, Italy. A homogeniser is a crucial piece of equipment used to perform a process called homogenisation, which involves reducing or breaking down the size of particles or droplets in a mixture to create a uniform and consistent product. In the food and beverage industry, this piece of technology can be used to enhance texture, flavour and taste; increase a product's shelf life; create emulsions and stabilisers; increase nutrient absorption; reduce fat droplet size; and improve colour and appearance. This investment, driven by escalating demand in the food, pharmaceutical and biotech sectors, is poised to amplify production capacity considerably. The facility is equipped with advanced testing capabilities and features expanded assembly areas designed to expedite delivery times. In line with GEA's commitment to environmental sustainability, the Parma site incorporates eco-friendly practices, including photovoltaic panels, water reuse systems and innovative air conditioning technology. Domenico Gambarelli, senior vice president of GEA's homogeniser business unit, said: “This investment marks a significant leap forward for GEA’s homogeniser business, combining enhanced efficiency with a strong commitment to environmental responsibility. It underlines the importance of GEA’s historic site in Parma. Drawing on over 75 years’ experience, it has become one of the world’s key centres for research and innovation in homogenisation. With this strategic upgrade, we are proud to continue the success story together with our dedicated employees.” The centrepiece of this expansion is the brand-new 4,000 square-metre production unit, integrated to boost production capacity by up to 50% over the next decade. Adjacent to the assembly area is a dedicated testing zone complete with test bays. This allows for factory acceptance tests (FAT) to be performed in the presence of customers, expediting product validation. Furthermore, GEA has doubled the in-line assembly area for standard machines, anticipating substantial reductions in delivery times. The project encompasses the entire GEA Parma site, including offices, warehouses and common areas. It includes streamlining workflows, and optimising space utilisation. Alberto Pisseri, GEA vice president of finance and supply chain and production in Parma, added: "In practical terms, it is about breaking free from the concept of a fixed workstation and considering spaces according to the purposes and needs of the moment. Depending on the task, you can choose between individual or collaborative, and formal or informal environments for planning or exchanging information. This breaks up the routine, making the hours spent in the office enjoyable, dynamic and productive."

Britvic-owned beverage brand, The London Essence Company, has expanded its crafted sodas range with the launch of two new flavours. The two new SKUs, Aromatic Orange & Fig and Rasperry & Rose, are now available to purchase in 500ml bottles from Tesco stores across the UK. They will roll out in Morrisons stores nationwide from 22 October and in Sainsbury’s from 23 October. London Essence said the launch supports its ambition to build a premium mixer brand for a broader range of elevated mixed and solus drinks. The Aromatic Orange & Fig Crafted Soda is a sparkling mixer with a citrus-forward profile, combining sweet, zesty orange with the citrus intensity of blood orange and layered with aromatic bergamot for a subtle herbal undertone. The addition of a fig distillate delivers a smooth, honeyed finish. Raspberry & Rose Crafted Soda infuses raspberry with a hint of blackberry, balanced with lavender and a rose distillate designed to add an elegant top-note and fragrant, floral finish. Both new flavours are sweetened naturally with fructose and contain less than 20 kcal per 100ml. Melanie Ginsberg, UK head of marketing at the London Essence Company, said: “Ingrained in our ethos is an uncompromising commitment to quality flavours and these new crafted sodas from The London Essence Company are no exception, allowing consumers to enjoy a premium drinks experience from the comfort of their own home”.

The Compleat Food Group's pork pie brand Pork Farms has expanded its range with its latest launch, Hog Roast and Apple Medium Pork Pie. Encased in a traditional hot water crust pastry, the new snack contains seasoned British pork and dried apple – to provide the flavour of a traditional hog roast. It was developed in response to a gap in the market for flavour innovation in medium-sized pork pies. Jason Manley, brand director at Pork Farms, part of The Compleat Food Group, said: “As the UK’s number one pork pie brand, we’re always looking at how we can continue to innovate and offer consumers exciting new recipes that celebrate our heritage whilst appealing to modern tastes. A lot of innovation in this part of the savoury pastry category is driven through mini and snack formats, so we spotted the perfect opportunity to offer a new flavoured medium pork pie inspired by the traditional British hog roast and apple.” He continued: “With events such as Bonfire Night, Christmas, and New Year’s Eve on the horizon, many shoppers will be looking to stock their baskets with food that they can share with friends and family. This new flavoured pork pie is the perfect go-to treat for these occasions, bringing together classic flavours in a larger, more shareable format.” In 2020, private equity firm LDC offloaded UK chilled savoury pastry producer Addo Food Group – owner of Pork Farms – to PAI Partners. In 2021, Addo and chilled food supplier Winterbotham Darby came together under the new banner The Compleat Food Group following their acquisition by PAI Partners. The new pork pie is in select UK retailers now for an RRP of £2.50 and is available for a limited time, until Spring 2024.

The Nolet Group has reached a conditional agreement with fellow Dutch spirits company Lucas Bols on its offer to purchase Bols for €269.5 million (approx. $284 million). The public offer, backed by Lucas Bols’ management board, aims to create a “Dutch champion in the global spirits and cocktails market”, the companies announced in a statement today (9 October 2023). The Nolet Group, manufacturer of the Ketel One vodka and Nolet’s Gin brands, has agreed to offer €18 in cash per share for Lucas Bols. This represents a premium of approximately 76% to Lucas Bols’ closing price per share of €10.20 euros on 6 October. The Lucas Bols Company is based in Amsterdam, the Netherlands, and is active in over 110 countries worldwide. Its portfolio of cocktail and spirits brands includes the passonfruit liqueur Passoã and Tequila Partida. Under the proposed merger, Lucas Bols will retain its identity, name and brands. It will be brought into the Nolet Group as a separate company under the continued leadership of its current CEO, Huub van Doorne, and CFO, Frank Cocx. It will continue to operate from its existing Amsterdam locations. CEO van Doorne said that Nolet’s “strong family values and centuries of Dutch heritage” are a great fit for the Lucas Bols culture, helping the business to accelerate its long-term growth journey. Carel Nolet, chair of Nolet Group, commented: “Nolet and Lucas Bols complement each other well in terms of markets, brands, innovation and marketing. For us, the combination with Lucas Bols is a valuable expansion with a strong portfolio of well-known brands.” “We have been a large shareholder since its listing in 2015 and have been supporting the leadership in delivering their strategy ever since. Through our own history and family culture, we understand what it takes to continuously strengthen spirits and cocktail brands for generations to come.”

US-based cell ag company BlueNalu has raised $33.5 million from new and existing investors in a Series B financing round, according to Agronomics. Agronomics says the financing will enable Blue Nalu – whose mission is to become the global leader in cell-based seafood – in its next stage of growth and will help it progress towards scaling and commercialising its sustainable seafood around the world. Following regulatory approval, BlueNalu plans to launch its first commercial product, premium bluefin tuna toro. The toro portion of bluefin tuna is sought after in Asia where over 80% of the estimated global supply is consumed. BlueNalu says that currently, bluefin tuna is available in very limited supply, can be “extremely variable” in its quality and sensory attributes and has faced steep declines in fish stocks due to issues like overfishing and illegal, unregulated and unreported fishing. In addition to the capital raise, this month the cell-based seafood company announced plans to extend and enhance its strategic partnerships with three multinational seafood industry leaders headquartered in the APAC region. The partnerships are set to support BlueNalu’s planned introduction of cell-based seafood in a number of APAC nations over the coming years, through fostering market insights, understanding regulatory requirements and developing go-to-market strategies. The expanded collaborations include MOUs with Mitsubishi in Japan, Pulmuone in South Korea and Thai Union in Thailand, each with a strong presence in the global seafood sector. Lou Cooperhouse, president and CEO of BlueNalu, said: "We are honoured to deepen our collaborations with Mitsubishi, Pulmuone and Thai Union, visionary partners who share our commitment to driving innovation and shaping the future of the seafood industry. These extended partnerships in the APAC region underscore our dedication to working collaboratively with local experts in each region that we target, and our ultimate goal to provide our customers with healthy and trusted seafood options that have superior product benefits and align with evolving market conditions." The renewed collaborations, which began with Pulmuone in 2020 and with Mitsubishi and Thai Union in 2021, represent a shared interest in the commercialisation of cell-based seafood in Asia and a commitment to sustainable seafood solutions in order to meet rising demand.

GEA presented a new dosing solution, the GEA Scan-Vibro Loss-In-Weight (LIW) dosing system FES, at the Powtech trade fair in Nuremberg, Germany. The system, described by GEA as easy to operate and low-maintenance, has been designed for dosing ingredients and additives in the food, dairy, chemical and other industries. With the LIW dosing system, the entire feeder, hopper and material are continuously weighted via high-precision load cells, and the discharge flow information is delivered to the dosing control system with a Human Machine Industry Interface (HMI dashboard). Users can operate it as a stand-alone system or control it via Ethernet IP from the Scada central process control system. The GEA LIW system can be supplied together with a bag emptying station or integrated into process lines. The LIW units are designed for batch and continuous operation and can be tailored to specific customer requirements, such as hygiene levels. They are available in different automation levels and the feed section can be designed with an open or closed conveyor. Features include LIW dosing application from 0.5 kg/hr to 100kg/hr, compatible communication with a wide range of PLC systems and compliance with USDA 3A, EHEDG or NZFSA on request.

Campbell Soup Company-owned crisp manufacturer, Kettle Brand, has expanded its offering in the US with the launch of new seven-layer dip-flavoured crisps. The brand says it has packed the taste of a seven-layer dip into the “unique” crisps, seasoned with a creamy and savoury taste and a hint of spice. Nick Hammitt, vice president of salty snacks marketing at Campbell Snacks, said: “Kettle Brand is known for bringing unique flavour experiences to potato chips and our newest 7 Layer Dip Chip delivers just that. We are excited to give people something new to snack on this tailgate season with seven delicious layers of flavour in each bite.” In February, Kettle Brand launched a new line of air-fried chips into the US market, boasting reduced fat credentials and available in three popular flavours. The new 7 Layer Dip-flavoured crisps are available to purchase in US retailers now for an RRP of $5.29.