Mondelēz International has completed the sale of its developed-market gum business in the US, Canada and Europe (excluding Portugal) to Perfetti Van Melle Group, a global gum and confectionery manufacturer. The transaction marks a significant step in Mondelēz's portfolio reshaping strategy, with a focus on core categories including chocolate, biscuits and baked snacks. The agreement includes the transfer of manufacturing facilities in Rockford, Illinois, and Skarbimierz, Poland, along with a range of well-known gum brands, such as Trident, Dentyne, Stimorol, Hollywood, V6, Chiclets, Bubbaloo and Bubbalicious. European candy brands, including Cachou Lajaunie and La Vosgienne, are also part of the deal. Mondelēz will retain its gum business in Portugal temporarily, pending regulatory clearance from the Portuguese Competition Authority. Once approval is secured, the Portugal segment of the business will be sold and transferred to Perfetti Van Melle Group. Dirk Van de Put, chairman and CEO of Mondelēz, said: “As we continue accelerating growth to become the global snacking leader in chocolate, biscuits and baked snacks, we are pleased to transition our developed market gum business to a global, privately owned, values-driven company with a strong and proven track record of brand investment and innovation. We are incredibly proud of the talented colleagues who made these brands so successful, and we wish them all the best as they join the Perfetti Van Melle team.” Egidio Perfetti, chairman of Perfetti Van Melle Group, added: “This acquisition aligns perfectly with our strategic goal of becoming a global leader in gum, our chosen focus. We expect to further bolster our product portfolio, manufacturing capacity, market distribution and financial results, effectively doubling our size in North America and increasing our reach in Europe, serving more consumers with our well-loved brands." Mondelēz will continue to operate its gum business outside the US, Canada and Europe, with a focus on the Chinese market – led by the Stride brand – along with its other candy brands and products.

Process Expo, the global food equipment and technology show, is excited to bring together businesses, thought leaders and innovators from across the industry spectrum to participate in three days of networking, education and engagement. This year's event will be held from 23-25 October in the South Hall of the McCormick Place Convention Centre in Chicago, Illinois. Bringing over 350 companies from 15+ countries, the 2023 edition of Process Expo promises a variety of new experiences for visitors, including expanded product discovery, interactive experiences, networking and education, and special features. “We’ve put a lot of thought into creating unique opportunities for in-person interaction this year,” said Kristy Meade, VP of technical textiles and technology shows at Messe Frankfurt. “Everyone at the show will find an experience that fits their needs, whether it’s sourcing new suppliers and buyers, identifying new and emerging technologies or discussing the latest trends and topics with the brightest minds in the industry.” Engage with live demonstrations One of the highlights of the show this year will be the wide variety of live demonstrations on the show floor. This year, the show will be operating three separate live production lines that demonstrate the processes of producing and packaging bacon, empanadas and pet treats, allowing visitors to see new equipment and technology at work first-hand. Andy Drennan, senior VP of FPSA, commented: “This collection of leading OEMs doesn’t just show food manufacturers how to produce and package these products in the most efficient way possible, by incorporating AI and advanced automation into these demonstrations, they’ll also be teaching the end user how best to take advantage of the data for even greater production”. Visitors can also make their way to The Market, a new live experience on the show floor this year. The Market will host renowned artisanal butcher McCullough Kelly-Willis, founder and head instructor of the Chicago Meat Collective, as she demonstrates how to source, process and prepare popular cuts of meat. During this series of live demonstrations, she will discuss the benefits of whole-animal butchery, including methods for minimising kitchen waste, maximising flavour and locally sourced meat options. Stay connected to industry peers and experts Visitors can participate in a variety of networking events on and off the floor as well, including the FPSA Women’s Alliance Breakfast, Food for Thought sessions and the Career Development Center. The FPSA Women’s Alliance Network Breakfast will be hosted on Tuesday 24 October, and will honour women who have made an outstanding impact in the food and beverage industry. The FPSA Network Meet-Ups will offer a fantastic opportunity for networking on the show floor. Food for Thought will feature a three-day series of complimentary educational sessions that will take place on the show floor and focus on the latest trends and technologies that are pushing the industry forward. Topics include everything from workforce optimisation, next-generation design and automation, and the opportunities and effects of digital transformation. Both exhibitors and attendees can expect to gain valuable insight into workforce best practices and continuous improvement strategies for their respective businesses. The Career Development Center will be located on the show floor as well and will offer visitors a chance to meet with and hear from industry professionals to learn tips and best practices for starting and accelerating a career path in the industry. Celebrate industry innovators This year, Process Expo will also be hosting the Innovation Awards, as well as the Bakery of the Year Award, to recognise companies that have made an outstanding impact in the industry. The Innovation Awards are designed to honour exhibiting companies that have produced the most innovative technologies in their respective industries. The Innovation Awards winners will be announced on 23 October, and will be recognising companies in four different categories, including Best New Product, Best New Application, Best New Technology for Sustainability and Best New Technology for Automation. Attendees can explore the show floor to see these innovations on display and learn how these exhibitors are driving thought leadership and positively influencing their industries. Each year, Snack Food & Wholesale Bakery select one outstanding bakery company to honour as the “Bakery of the Year” based on that company’s strong growth, new product capabilities, industry leadership and overall excellence. The 2023 “Bakery of the Year” recipient will be announced at the beginning of October, and the award presentation will be hosted at Process Expo 2023 on Wednesday, 25 October. “We’ve created experiences that not only provide an opportunity for our visitors to see and engage with new products and innovations, but also network with, learn from, and celebrate leaders from across the industry,” added FPSA's Drennan. Online registration for the 2023 edition is open. An exhibit hall pass also grants visitors access to Best Practices 2023 Expo, co-located in the South Hall of McCormick Place, providing a two-shows-in-one experience. For more details, visit the website at myprocessexpo.com.

Danone-owned Stōk Cold Brew has expanded its portfolio with the addition of a seasonal peppermint mocha-flavoured coffee. According to the brand, the seasonal offering strikes a balance, not being "overly sweet" nor "underwhelming". Brittney Polka, VP of ready-to-drink beverages and lead for Stōk Cold Brew at Danone North America, said: "While we all wish that cold weather and the upcoming holiday season meant hunkering down and cosying up by the fire for the next few months, STōK knows that the reality is that there are always a million things to get done, no matter the season. It's exactly why STōK Cold Brew launched Peppermint Mocha." Stōk Cold Brew's peppermint flavour is available for a limited time at retailers nationwide with an SRP of $5.99.

A recent study conducted by McKinsey & Company has unveiled new findings regarding a potential seafood shortage that may be on the horizon. The report, titled "The Next Wave: Alternative Seafood Solutions," warns that a 14% surge in global demand for seafood by 2030 could lead to a significant adoption of alternative seafood options. This surge in demand comes at a time when 85% of global fisheries are already operating at or beyond their sustainable limits, and restrictions on fish farming further exacerbate the strain on traditional seafood supplies. The analysis singles out five popular seafood species – shrimp, tilapia, tuna, salmonids and lobster – as particularly vulnerable to substitution by alternative seafood products. For instance, the report highlights that tuna, the third-largest seafood market globally, relies heavily on wild-caught fishing, with 99% of tuna being sourced this way due to the difficulty of farming. This makes tuna a prime candidate for alternative production methods. Notably, alternative seafood options also have a significantly lower carbon footprint, as they can be produced locally. The report reveals that, at the retail level, tuna alone has a carbon footprint of just 0.8 to 0.9 kilograms of CO₂ per kilogram. McKinsey's study identifies three primary production alternatives – cultivated, fermentation-based and plant-based products – as promising substitutes for traditional seafood due to their similarities, historical investments and market readiness. Among these, plant-based alternative seafood products face the fewest regulatory hurdles and possess the lowest barriers to market entry. These products have already achieved competitive prices, ranging from $12 to $20 per pound in the United States. Additionally, cultivated products grown from fish cells have attracted substantial investment, totalling $100 million in the US. These cultivated alternatives are believed to be the closest in taste, texture, and nutritional value to traditional seafood. As the global appetite for seafood continues to rise, the need for practical solutions becomes increasingly pressing, with alternative seafood products poised to play a pivotal role in meeting future demand. Anders Milde Gjendemsjø, associate partner at McKinsey said: “Alternative proteins have previously focused on chicken, pork, and beef yet seafood has a competitive advantage over meat as it often sells at a higher price. Premium or super-premium cuts of bluefin tuna range from $40 to $200 a pound which is a much easier price for alternatives to hit than $4.99 a pound for ground beef. Alternative seafood are also greener to produce, can include the benefits of omega-3s without the high mercury levels in fish and aren’t restricted by fishing quotas or farming licenses.” Tom Brennan, partner at McKinsey said: “Our research indicates how alternative seafood could help sustainably scale the industry and reduce pressure on fisheries while expanding access to proteins. Yet they face significant challenges in lowering production costs to levels comparable with fish and mirroring the wide variety of taste and texture. Innovating to improve taste, nutrition and cost is fundamental to achieving wider distribution and reducing pressure on sea and freshwater ecosystems.”

Nestlé is set to invest €6.5 million in white chocolate production at its Perugina plant in San Sisto, Italy. The investment will see the facility become the sole producer of the Galak and Milkybar white chocolate brands for the European market. According to Nestlé, the move will "modernise" the white chocolate production line, which is set to be operational by mid-2024. "In particular, the packaging phase of the bars will be strengthened with more advanced and high-performance technology," said the food giant. Nestlé expects a 15% increase in production volumes for the white chocolate bar line starting in 2025, compared to current production. Marco Travaglia, president and CEO of Nestlé in Italy, said: “The San Sisto plant plays an increasingly central role in the growth strategy of Nestlé, as demonstrated by this new investment in the white chocolate line, which will contribute to making the factory even more competitive within the group on an international level." He continued: "The extraordinary capabilities of the plant are confirmed as being able to respond to both local and international needs in a brilliant way". You may also like to read: Nestlé launches The Golden Collection Nestlé and Kellogg partner to launch breakfast-inspired beverages Project turns cocoa shells into low-carbon fertiliser

A ban on some single-use plastic products came into force across England yesterday in a bid to reduce plastic pollution across the country. Under the new rules, all shops and businesses in the hospitality industry are no longer allowed to sell single-use plastic cutlery, balloon sticks or polystyrene cups and food containers in England. The supply of single-use plastic plates, trays and bowls has also been restricted. The new regulations were announced in January, and the UK government says that extensive work has taken place throughout 2023 to provide further guidance on the ban for businesses. UK Environment Minister Rebecca Pow said: “This new ban is the next big step in our mission to crack down on harmful plastic waste. It will protect the environment and help to cut litter – stopping plastic pollution dirtying our streets and threatening our wildlife. This builds on world-leading bans on straws, stirrers and cotton buds, our single-use carrier bag charge and our plastic packaging tax, helping us on our journey to eliminate all avoidable plastic waste by 2042.” According to the UK government, it has supported the industry in preparing for the new requirements, including allowing nine months from the publication of its response to the consultation on the ban to prepare and use up excess stock, and has worked with relevant trade bodies and local authorities to help businesses and Trading Standards officers to be ready for the new rules. The ban does not apply to single-use plastic plates, trays and bowls used as packaging in shelf-ready pre-packaged food items. These will be included in the government’s plans for an ‘extended producer responsibility scheme,’ which will incentivise producers to use less packaging and meet higher recycling targets. The government has set out plans to ramp up the repair and reuse of existing materials and increase recycling, including through its ‘Maximising Resources, Minimising Waste’ programme, which it announced in July. This programme brings together a range of measures backed by government funding to help keep products and materials in circulation for as long as possible and at their highest value. Pete Hutton, executive chairman of sustainable packaging company Xampla, said: “There is now a clear trend in regulation, where single-use plastic is being relegated firmly to the naughty step. It is yesterday’s material and is rightly viewed as such. But more needs to be done to phase out more single-use applications, more quickly. There is simply no need for plastic to be so ubiquitous.” Similarly, the UK government noted there is still more to do. It is bringing in a deposit return scheme for drinks containers to recycle billions of plastic bottles and stop them from entering landfills, being incinerated or littered, alongside plans to simplify recycling collections for every household and business in England.

A recent study conducted by taste and nutrition company Kerry has revealed that one-third of consumers are open to switching to brands or products that offer extended shelf life. This shift in consumer behaviour is underpinned by a growing commitment to combat food waste, with a whopping 98% of survey respondents actively striving to minimise wastage. Kerry says this drive is fuelled by diverse factors, including financial concerns, environmental consciousness and a heightened awareness of global hunger issues. Moreover, the study illustrates that a notable 69% of consumers have expressed a willingness to purchase products specifically formulated to reduce food waste. This presents a substantial opportunity for the food industry to innovate and cater to evolving consumer preferences. The extensive study involved 5,154 consumers across ten countries and showcased that 72% of participants believe that prolonging the shelf life of a product could contribute significantly to waste reduction. Additionally, 74% of consumers consider the presence of preservatives to be a crucial factor when making food purchases. Preserve and protect Within the study, 82% of respondents indicated a preference for natural preservatives, while 50% of consumers expressed openness to purchasing products containing artificial preservatives. However, purchasing patterns suggest a higher acceptance of the latter category. Commenting on the findings, Bert De Vegt, VP of food preservation and protection at Kerry, said: "Our research clearly demonstrates that consumers have a strong desire to reduce food waste in their own homes and they increasingly recognise the role of preservation in achieving this goal. As inflationary pressures remain, preventing products from going to waste has become more crucial than ever. He continued: “With 29 September marking the UN International Day of Awareness of Food Loss and Waste, these findings further highlight an urgent need for the food industry to maintain action on food waste and improve the shelf life of products where possible". "By doing so, companies can meet the evolving demands of consumers who are increasingly conscious of the impact of food waste on themselves, society and the planet.” Methodology The research initiative, carried out in early 2023 by Kerry in collaboration with C+R Research, Qualtrics and Wageningen University & Research (WUR), aimed to gain profound insights into consumer opinions and behaviours regarding food waste. The study featured in-depth interviews and journalling sessions with 60 consumers in the US, UK, Mexico, France and Thailand. Additionally, it involved an extensive quantitative exploration with 5,154 consumers across the aforementioned countries, as well as Brazil, South Africa, Germany, Australia and Canada.

In a world where culinary trends come and go, one beverage has been steadily making its presence felt on the international stage: Sake. Originating from Japan, sake has experienced a significant rise in popularity over the years. According to Fortune Business Insight, the global sake market size was valued at $7.3 billion in 2018 and is projected to reach $10.47 billion by 2026. In the lead-up to World Sake Day – which takes place on Sunday 1 October – FoodBev Media's Rafaela Sousa celebrates sake's rich history and modern resurgence, showcasing its balance of tradition and innovation. Sake – also known as ‘Nihonshu’ – is a Japanese spirit with a history that dates back over a thousand years. Today, sake holds tremendous cultural significance due to its important role in ceremonies, social gatherings and celebratory events, such as weddings. The drink consists of four ingredients: rice, water, yeast and a mould called koji. These ingredients, as well as the brewing process, play a significant role in contributing to the various flavours, aromas and textures that define the diverse range of sake available today. That said, the production of sake involves the use of a specific type of rice known as 'sake rice’ or 'sakamai,' which is a larger grain than regular table rice. Sake comes in various types – such as junmai, ginjo and daiginjo – each with its unique production methods. Nonetheless, the basis of the process remains relatively consistent: made through a process that involves polishing rice grains, steaming the polished rice, fermenting the steamed rice with koji, water and yeast, followed by a fermentation and filtration process to achieve the desired flavour and alcohol content. While often referred to as 'Japanese rice wine,' sake differs from traditional wine in its production and taste. Unlike wine, which is made through the fermentation of sugars, sake is brewed through a process similar to brewing beer, where starches are converted into sugars before fermentation, giving the drink its distinctive character. /Formats and flavours/ Sake offers a wide array of flavour profiles, ranging from sweet to dry and light to full-bodied. This variety has attracted the interest of many brands, driving them to experiment with new sake formats and modernise traditional recipes. One area where sake is having a 'glow up' is the RTD cocktails category. One example is the recent launch of Sake Sling canned cocktails, which are made from a blend of traditional Japanese sake with unique flavours. The drinks – which were launched in Mandarin & Cherry and Yuzu & Melon variants in July in the UK – combine fruity and botanical flavours with the distinct complexity of umami delivered by sake. Another creation is Hape Sake Spritz, which comprises a blend of sake, fruit juices and tea extracts. Available in the US, the trio of spritzes contain popular Japanese flavours, such as Grapefruit with Elderflower & Ginger, Green Tea with Yuzu, and Lemon & Lemonade with Hibiscus & Lemongrass. Meanwhile, SakeBomb utilises premium Japanese sake in the crafting of its beverages, ensuring a consistently high-quality and authentic flavour experience. The canned cocktails are available in three flavours: 'Peach Smash,' 'Lime Drop,' and 'Berry Blast.' These flavours correspond to SakeBomb's in-house interpretations of Texas Peaches, Ginger Lime and Raspberry Lemon, respectively. /Cultural culmination/ Sake consumption is undergoing a remarkable surge, with the US becoming a notable participant. Over the decade spanning from 2012-2022, exports from Japan exhibited exponential growth, more than doubling in volume. The annual figure soared from approximately 14 million litres to 36 million litres, as reported by the Japanese Sake and Shochu Makers Association. Within this period, exports to the US witnessed a substantial increase, surpassing 9 million litres per annum, in contrast to the earlier mark of just under 4 million litres. The rise of sake’s popularity in the West, especially in the US, can be attributed to several factors. There has been a growing interest in diverse culinary experiences driven by a more globally aware consumer base. Sake, with its distinct flavours and cultural appeal, aligns with this evolving trend. The global rise in sake consumption is not limited to Japan alone. In recent years, sake breweries have been emerging outside of Japan, contributing significantly to this trend. Sake breweries have gained traction in regions such as North America and Europe. US wine and spirits importer Shaw-Ross acquired the TYKU Sake brand from Diageo in March as part of the company's efforts to strengthen its presence in the Japanese market. Wine Enthusiast reported that the number of breweries across the US has increased from five a decade ago to over 20 today. Sake breweries outside Japan often blend traditional Japanese methods with local ingredients and techniques, creating a unique fusion of cultures. The emergence of sake breweries outside Japan shows that this beverage is becoming popular worldwide, and consumers from different cultures are coming together to enjoy this drink. As these breweries continue to thrive, the global landscape of sake consumption is likely to continue evolving and expanding, solidifying its position on the international platform.

Novozymes has developed a new bio-based solution, Vertera ProBite, aiming to enhance texture in plant-based meat alternatives. The company, a global provider of enzyme and microbial solutions, believes its latest innovation will be ‘game-changing’ for the plant-based meat industry. It aims to enable manufacturers to benefit from a natural alternative to unwanted texturizers and encourage more consumers to try plant-based options. Vertera ProBite is based on the enzyme MTGase (microbial transglutaminase E.C. 2.3.2.13), designed to enhance texture. It has been specifically engineered to address texture problems in plant-based meat products, aiming to deliver an exceptional mouthfeel and consistency for a more satisfying culinary experience. The product is a liquid, designed for easy dosing and safe handling during food production. The solution is approved as a processing aid, with its technological function fully realised during the food processing stage. This approach means that any unintentional but technically unavoidable presence of the enzyme in the final product does not necessitate labelling, which Novozymes believes will eliminate potential barriers to market entry by offering transparency and simplicity to consumers.

Weetabix-owned muesli and snack bar brand Alpen has updated its range of Alpen Light bars, with the new name “Delight” and a cohort of new flavour innovations. The Alpen Delight range boasts six flavours, including three new varieties: Chocolate, Caramel & Shortbread, Raspberry Rocky Road and Chocolate Honeycomb. Alpen says that the bars – which contain 100 calories each – generated “rave reviews” during extensive taste tests and hold “strong nutritional credentials”. Lou Vickers, head of challenger brands at Weetabix Food Company, said: “Alpen Delight is an exciting, modern, and delicious addition to the Alpen portfolio, which we expect will welcome a new audience of snack lovers to the brand, boosting sales for Alpen and the overall category. We’re dialling up the taste and pleasure cues with this launch, offering an indulgent but affordable product that meets the needs of today’s consumers.” The Alpen Delight range was curated to cater to the increasing number of shoppers looking for products with a positive wellness drive; those seeking enjoyment in addition to lower calories, “rather than a purely diet-led item”. The new bars will be available to purchase from October in all major UK supermarkets, for an RRP of £1.99 per 5-pack multipack.

Olam Food Ingredients (Ofi) has added significant capacity to its dairy production facility in Johor, Malaysia, including an expansion of its dairy Ingredient Excellence Centre (IEC). The company has also commissioned a new milk powder dryer as well as expanding the integrated IEC, servicing customers across the Middle East, Africa and Asia. According to Ofi, enhancements to the Johor processing facility’s capabilities will more than double the production volume of functional dairy ingredients and fat filled milk powder made per year. This aims to enable Ofi’s customers to formulate innovative applications at scale. The expanded IEC has new laboratory spaces with state-of-the-art R&D equipment dedicated to supporting customers seeking a customisable, tailored and cost-efficient approach to application solutions in beverages, bakery and frozen dairy desserts. Sandeep Jain, managing director and CEO of dairy at Ofi, said that the demand for nutrition-rich, functional dairy ingredients continues to grow at pace, across the Middle East and Africa particulary. “Building on our strategy to provide localized, customized food and beverage products that will appeal to local customers, the expanded capabilities in Malaysia enable us to co-create products that are focused on health, taste and convenience,” Jain commented. “Furthermore, the expanded plant has been designed around food safety and operational excellence. This includes an automatic and ergonomic raw material feeding system and an advanced depalletising system, ensuring consistent product quality.” Through working in close collaboration with Ofi’s Singapore Customer Solutions Centre and integrated across its global network of 15 innovation centres, the IEC’s new capabilities will improve collaboration with brands, grocery retailers and foodservice companies.

Ingredients manufacturer Kemin Industries has developed Shield V Plus Dry, a potassium-sorbate alternative for the bakery industry. Shield V Plus Dry is a natural ingredient that uses cutting-edge technology to inhibit mould growth and extend the shelf life of bakery products. Shield V Plus Dry is a food solution that significantly prevents mould growth in cakes and slows down mould formation in tortillas and flatbreads. It combines the preservation properties of buffered vinegar with the anti-mould properties of a botanical extract, naturally extending the freshness and quality of bakery products. According to the company, Shield V Plus Dry offers a balanced flavour and is heat-stable, allowing manufacturers to cater to health-conscious consumers without compromising on taste or sensory attributes. Kemin said that "one of the key features of Shield V Plus Dry is its versatility," as while it was specifically formulated for bakery product, this solution can serve as a natural substitute for potassium sorbate in emulsions, sauces, dressings and similar highly aqueous foods. Its naturally occurring active molecules, like acetic acid and sorbic acid, collaborate to slow down the development of moulds, extending product freshness for a longer duration. Caroline Ecoffard, product platform manager of Kemin Food Technologies – EMEA, said: "We are thrilled to introduce Shield V Plus Dry to the bakery industry. Our product represents an additional step in natural preservation, offering bakery manufacturers a powerful tool to extend the shelf life of their products while meeting consumer demands for clearer labels and superior quality." The ingredient is currently available for food producers in the EMEA region.