Coca-Cola Europacific Partners (CCEP) has announced a £31 million investment at its Wakefield manufacturing site, which is said to be the largest soft drinks plant by volume in Europe. The investment will help develop a state-of-the-art canning line, which is set to be operational in 2024, capable of producing 2,000 cans per minute. The new line will handle CCEP's 330ml lightweight cans, incorporating technology to reduce energy, water and CO2 consumption. According to the company, energy and water savings will come from features like air rinsing, dry lubrication on conveyors and an auto-sleep function on motors. The expansion will not only create 28 new roles but also provide training to enhance the skills of the existing 500-strong workforce at the site. The funding will be used for infrastructure upgrades aimed at enhancing the factory for production and future innovations. This involves building a new raw materials storage warehouse, plus additional utilities storage and the expansion of existing facilities. Additionally, the funds support the recent implementation of attached cap production capabilities into two lines at the site, enabling easier recycling of the entire plastic bottle with no cap remaining. In addition, CCEP said that the Wakefield site is working on bringing more diversity into the business' supply chain, aligning with the company's 'Everyone is Welcome' ethos. The initiative includes encouraging women and individuals who have not previously considered manufacturing careers. Multiple vacancies, including roles for the new line at the Wakefield site, are open to those with limited or no manufacturing experience. Vanessa Smith, director of supply chain operations at CCEP, said: “We’re committed to developing our sites to keep at the forefront of innovation, ensuring we can continue to deliver drinks to our customers and to consumers in a sustainable way. This latest investment underscores our commitment to our Wakefield site and the 500 colleagues who work here, from our apprentices to our longest-serving employees." “As well as innovating our production capabilities, we’re committed to recruiting more diversely to reflect the communities we operate in, including bringing on more women and others into manufacturing, logistics and distribution roles. We’re shifting hiring processes to focus on skills and aptitude rather than just historical qualifications, for example, and are offering more flexible working options to better suit a range of lifestyles.” Stephen Moorhouse, VP and general manager at CCEP GB, commented: “The latest development at Wakefield is a milestone investment that will allow us to take the next step in our sustainability journey while making positive contributions to our local community here in Wakefield". “Wakefield is our largest manufacturing site, offering a wide range of modern manufacturing jobs and sitting at the heart of many of the latest manufacturing technologies. As a result, in just five years, we’ve invested more than £100 million into the factory, helping us to accelerate our path to net zero and support the local economy.”

Sidel has launched a new 100% rPET bottle base, StarLiteR, aiming to help carbonated soft drink (CSD) packaging producers embrace material circularity. StarLiteR allows CSD producers to switch to rPET bottle production easily and efficiently, while significantly reducing the impact on product quality or packaging integrity. Laurent Naveau, packaging innovator leader at Sidel, explained that rPET resin can present the packaging industry with challenges such as fluctuating consumption habits impacting the product category mix across the year, and different PET collection models meaning that post-consumer PET material bales will vary from region to region. “The recycling process and equipment used will also influence PET resin. All these factors can pose new challenges for manufacturers looking to produce bottles with rPET content,” Naveau added. In addition to common CSD bottle manufacturing challenges such as stress cracking, roll out and bursting during blowing, a higher temperature is also required to process rPET. This can mean manufacturers can experience reduced control over rPET material stretching and distribution of the substance in the bottle-making process. Traditionally, greater variability in rPET resin leads to a narrower process window and lower bottle quality. However, Sidel said its new StarLiteR base ensures efficient production by restoring a wider process window. StarLiteR features an optimised mould base profile and uses an advanced stretch rod end design. The new mould base profile has been designed for perfect material distribution through advanced stretching and a high base clearance for optimum stability, while the advanced stretch rod end design improves the preform end-cap material stretching and ensures accurate injection gate centering on the bottle. The new solution also utilises dual external and internal bottle base cooling. Externally, the process uses a mould base cooling circuit that focuses on the warmer bottle base zones and internally, a hollow-stretch rod requiring no additional air supply. StarLiteR can be easily installed on existing production lines and adapted to fit current bottle designs. The solution is compatible with Sidel’s signature blow moulders, EvoBlow, Universal and Series 2, and suitable for high-speed productions.

Mars Wrigley-owned Skittles is releasing Skittles Littles, a smaller version of the classic confectionery. Skittles Littles offer the five classic fruity Skittles flavours in two packaging sizes, including resealable tube and a grab-and-go pouch. Ro Cheng, marketing director at Mars, said: "Expanding our portfolio with Skittles Littles allows us to create even more pleasantly perplexing experiences and inspire moments of everyday happiness for fans". Skittle Littles will roll out in select stores this month and available nationwide in 2024.

US non-alcoholic beverage retailer, Boisson, has received a $5 million bridge investment from Convivialite Ventures, the venture capital arm of Pernod Ricard, and Connect Ventures. The funds will support Boisson's local and global expansion, partnerships and product collections, positioning it "as a category disruptor and a distinguished omni-channel platform for suppliers and customers," said the company. In addition, Boisson has announced the appointment of Sheetal Aiyer as the company's new CEO. “Since day one, Boisson’s mission has been to bring elevated non-alcoholic offerings to the masses, and we are excited to use this new investment to continue expanding our store footprint and product assortment,” said Nick Bodkins, founder and president of Boisson. “Further, I am thrilled to pass the CEO baton over to Sheetal at this pivotal time as we continue to lead the category forward and normalise non-alcoholic drinking within our culture.” Aiyer has previously held positions such as president, chief operating officer and general counsel across various brands and organisations within the consumer packaged goods sector. As the principal and founder of management consulting firm, Vik Charles Consulting, Aiyer has helped scale multiple companies, including Cardinal Spirits, Eureka Heights Brewing Company, Sixpoint Brewery and Marie Veronique skincare. According to Boisson, the executive transition occurs during a significant growth phase, and Sheetal's executive background will guide the company into the next phase of expansion. Meanwhile, Bodkins will maintain oversight of Boisson's long-term vision and explore new international business opportunities. “I'm grateful for the opportunity to lead what is already the pre-eminent tastemaker and omni-channel platform for the non-alcoholic space, and believe the opportunities ahead for Boisson are profound,” Aiyer shared. “I'm thankful for Nick's thought leadership and vision, and look forward to working alongside him and the rest of the team to continue evolving the way the world drinks.”

JM Smucker Co has entered into a definitive agreement to sell its Sahale Snacks brand to Second Nature Brands in an all-cash transaction valued at approximately $34 million. The transaction encompasses all trademarks and the company's leased manufacturing plant in Seattle, Washington, which currently employs around 100 people. Sahale Snacks is known for its premium snacks crafted from high-quality ingredients like nuts, fruits and spices, offering a range of flavours and formats, including glazed mixes, trail mixes, bars and convenient grab-and-go snacks. Second Nature Brands, a US-based manufacturer, specialises in premium, nutritional and better-for-you snacks and treats. "This divestiture reflects our continued commitment to portfolio and resource optimization to sharpen our focus and support continued growth," said Mark Smucker, chair of the board, president and CEO at JM Smucker Co. He continued: "The divestiture of the Sahale Snacks brand will support continued growth in our Consumer Foods business with enhanced investment in our Smucker's Uncrustables brand and building on our leadership in spreads. As always, any decision that impacts our employees is only made after careful consideration and I want to thank all who have supported this brand, which has played an important role in our consumer foods portfolio." For the fiscal year ending April 30 2023, Sahale Snacks reported net sales of approximately $48 million within its US retail consumer foods segment. The company anticipates that the divestiture's impact on its adjusted earnings per share for the full year will be immaterial. Further details on the transaction's impact on the fiscal year 2024 outlook will be provided during the next quarterly earnings call. Subject to customary closing conditions, the transaction is expected to conclude in the third quarter of the company's current fiscal year, ending April 30 2024. Calfee, Halter & Griswold LLP is serving as the company's legal advisor in connection with the transaction. JM Smucker recently acquired Hostess Brands, the owner of Twinkies snack cakes, for approximately $5.6 billion. The acquisition is said to bolster the company’s existing portfolio by introducing Hostess Brands’ snacks and sweet baked goods innovation to JM Smucker’s current line-up of brands across the coffee, peanut butter, frozen handhelds, fruit spreads, dog snacks and cat food categories.

On 7 October, Agus – an innovative food and beverage company – will present a broad portfolio of its dairy brands at international food fair Anuga 2023. Experience a variety of products, spanning Milky, a cost-cutting raw materials brand, to Royal Milk, a premium fat-filled milk powder, all showcased at this year's event at stand 10.1 | H20. Agus' portfolio includes high-quality milk powder ingredients, fat-filled milk powders and commodity milk powders for industrial applications. When 25 years of experience in the food industry is combined with great technology, the result is high-quality products. Our customers want the best possible solutions, which is why we continuously invest in research and development. Our presence at Anuga provides an excellent opportunity to explore the latest trends in the food industry. Our experts will be happy to answer any questions about our products, quality standards or distribution network – Jaroslaw Banda, communications director at Agus.Milky: Cost-cutting milk powder ingredients One of the company's flagship industrial brands is Milky, dedicated to the bakery, confectionery and ice cream sectors, as well as selected dairy applications. Food manufacturers value this brand for its high-quality ingredients, the tasty and creamy texture of the end product, and its availability in different compositions. The range covers several categories, varying in fat content from 1% to 80% and protein content from 10% to 25%. What makes Milky stand out is its competitive price, which is a very important factor nowadays when both producers and consumers are looking for cost-effective solutions. It should be noted that milk powder is a very common ingredient in many consumer food products. Milky is suitable for all applications where commodity skimmed and whole milk powder is used. Royal Milk: Benchmark in fat-filled milk powder Royal Milk is a premium fat-filled milk powder fortified with vitamins and minerals. It is available in regular and instant versions and is perfect for a variety of applications, including dairy and confectionery, as well as beverages, cakes and ice cream. Thanks to its exceptional protein functionality, Royal Milk is also ideal for homemade yogurt (lait caillé). The brand has been on the market since 2010 and is particularly appreciated by customers in Africa and the Middle East due to its increased yogurt yield outcome. For Agus, it is very important to provide its customers with the products they really need. It is also crucial for us to understand market changes and adapt our offerings to current realities. That is why we make sure that our portfolio is available to all – Banda. Agus also offers consumer beverages and snacks. It's Hello Day! brand, for example, is constantly undergoing development and improvement. The brand's main products include smoothies and honey nut bars, which will soon be joined by innovations from the plant-based category. The company's second stand – located at 8.1 | B70/B78 – will be dedicated to these products, where visitors will be able to learn more and talk with Agus experts. For more information, visit: agusglobal.com.

Higgidy has added two new products to its autumn line-up, described as ‘warming winter’ solutions for meals and snacking. The new Chicken & Sage Roasted Potato Pie (£4.70, 250g) brings together the classic flavours of a traditional British Sunday lunch. It is filled with British free-range chicken, carrots and parsnips in a roast chicken, sage and white wine gravy, encased in all-butter shortcrust pastry and topped with crushed sage-roasted potatoes. Catering to vegetarian consumers, the Honey-Roasted Butternut Squash & Sage Veggie Rolls (£3.30, 160g six-pack) contain a honey-roasted butternut squash, parsnip and carrot filling wrapped in all-butter puff pastry. Each snack roll is topped with an Emmental and sage sprinkle. Both products launched into Sainsbury’s on 13 September, Waitrose on 18 September and will arrive in Asda from 9 October.

Chr. Hansen has secured initial approval for three human milk oligosaccharides (HMOs) in China, marking the first step towards aligning infant formula with breastmilk in the country, as part of its plan to introduce HMOs to the Chinese market. The Chinese Ministry of Agriculture and Rural Affairs (MARA) has recently approved three HMOs – 2’-FL, LNT and 3-FL – bringing Chr. Hansen's HMOs "one step closer to final approval for the Chinese market," said the company. HMOs are a major component of human milk, associated with multiple health benefits including "shaping a healthy infant gut microbiome, possibly supporting brain development and the maintenance of a well-balanced immune system, reducing the risk of bacterial imbalance and maturing and maintaining the integrity of the intestine". According to Chr. Hansen, 2’-FL is the most abundant HMO in breast milk and is known to support immune development and a balanced microbiome composition and is positively associated with neurodevelopment. LNT, another one of the most abundant HMOs in breast milk, represents the group of basic neutral HMOs that contribute to the benefits of breastfeeding for infants and a well-balanced gut microbiome by helping to limit the growth of undesired microorganisms. 3-FL is said to support the growth of beneficial bacteria in the gut and could support immunity by preventing harmful microbes from attaching to cells in the gut. Following these approvals, Chr. Hansen will then pursue the final nutrition fortifier approval process to secure market access in China. Jesper Sig Mathiasen, senior vice president of Chr. Hansen HMO, said: “This first Chinese regulatory approval of three of our HMOs is an important milestone in our quest to bring infant formula closer to breastmilk in China and our aim to market our HMOs to the world’s largest infant formula market. The approvals put us in a positive position to secure the final regulatory wins." The MARA approvals cover the technology to produce each of the three HMOs, enabling Chr. Hansen to apply for the final approval of all three HMOs with Chinese authorities. Additionally, Chr. Hansen will apply for Chinese approval of the remaining two HMOs in the clinically documented trademarked MyOli 5 HMO mix, which is already approved in the US and EU.

Summer Fresh has launched three Dessert Hummus creations to tap into the permissible indulgence market. The brand says the new hummus varieties were developed to "add a touch of sensible indulgence to your autumn celebrations," and to add a flair to snacking moments. The new flavours are Chocolate Brownie Hummus, Key Lime Hummus and Pumpkin Pie Hummus. The chocolate brownie flavour blends cocoa with chickpeas, to provide a “hazelnut spread alternative”. The lime variant mixes key lime flavours with chickpeas and pairs well with shortbread. Finally, the pumpkin pie hummus is a blend of brown sugar, pumpkin puree and chickpeas and is said to taste “just like pumpkin pie”. Susan Niczowski, CEO and president of Summer Fresh Salads, said: "With our new Dessert Hummus flavours, we've blended the love for classic desserts with the wholesome goodness of hummus. It's a testament to our commitment to pushing culinary boundaries and delighting our customers.” The dessert hummus flavours can be found in the refrigerated deli section at retailers across Canada.

Global meat giant JBS has begun construction on “Brazil’s first” cultivated protein R&D innovation centre. Scheduled to open in Q4 2024, the JBS Biotech Innovation Centre – located at Sapiens Parque innovation hub in Florianópolis, Santa Catarina – will be the largest research facility focused on food biotechnology in Brazil. JBS is investing $22 million in phase one and phase two, which focus on the construction of lab facilities and a pilot plant. The site will initially employ a team of 25 specialist post-doctoral researchers, as well as staff and clerical support. JBS’s global supply and innovation director, Jerson Nascimento, said: "As a global leader in protein production, it is our responsibility to be at the forefront of food tech. The JBS Biotech Innovation Centre reinforces our commitment to the cultivated protein sector, consolidates our position as one of the main players in this very promising market and reinforces our commitment to offering innovative, high-quality products to our consumers.” With the new centre, JBS aims to make the production process for cultivated protein more efficient, scalable and economically competitive. The project is being led by president of the company’s cultivated meat division and the JBS Biotech Innovation Centre, Luismar Marques Porto, and Fernanda Vieira Berti, VP of the research centre. According to JBS, Porto and Berti are two of Brazil’s leading bioengineering specialists and bring “extensive” international professional and academic experience. The governor of the Brazilian state of Santa Catarina, Jorginho Mello, commented: "For those of us who grew up watching cattle graze from our windows in Herval D'Oeste, it's almost out of this world to think of 'cultivated protein'. But as a public representative, it's impossible not to see the future challenges, especially for countries that do not have as much land as Brazil to raise cattle. And it's good to see Santa Catarina once again championing breakthrough innovation." The team of scientists at the new centre have already begun working in temporary facilities within Sapiens Parque. While the current focus is to explore research to optimise beef cell cultivation, JBS says the main aim is to establish cell-based beef production in the future. In total, the JBS Biotech Innovation Centre will require an investment of around $62 million over three phases. In the third stage, an industrial-scale model will be built to demonstrate the technical and economic viability of cultivated protein. The company says this project will serve as a model for future plants that JBS may build to produce beef and other cultivated protein types. In addition to this project, JBS is the controlling shareholder (with a 51% stake) of Biotech Foods, a Spanish company that currently operates a pilot plant in San Sebastián, Basque, Spain. In Q4 2022, Biotech Foods began building the “world's largest” cell-based beef plant in San Sebastián. With an investment of $41 million, BioTech Foods' first commercial-scale industrial plant is scheduled for completion in mid-2024. Once complete, the plant will be able to produce more than 1000 tonnes of cultivated protein annually, with the possibility of increasing its capacity to up to 4,000 tonnes per year. JBS says that when it reaches the commercial stage, its cultivated protein will initially reach consumers in the form of prepared foods, such as hamburgers, sausages and meatballs, with the same quality, safety, flavour and texture as traditional protein. The technology has the potential to produce beef, chicken, pork and fish.

The Sustainable Agriculture Initiative Platform (SAI Platform) has announced the launch of its global framework for regenerative agriculture. The initiative, Regenerating Together, provides industry with a globally aligned approach for the transition to regenerative agriculture practices. It aims to bring about large-scale, long-term systemic change within the global food supply. Over 30 agriculture cooperatives and the broader 17-strong SAI Platform membership, including food and beverage industry giants such as Nestlé, Danone, Unilever and PepsiCo have committed to the new global framework. In collaboration with these businesses alongside farmers, academia and NGOs, SAI Platform established an approach to agriculture that aims to mitigate and adapt to the impact of climate change. Approaches include improving soil health, supporting biodiversity, retaining water in the soil and reducing its consumption while keeping farmers’ business viability central in a just transition approach. Regenerating Together is designed for practical use at farm-level, enabling crops, dairy and beef farmers globally to work with supply chain partners to achieve measurable regenerative agriculture outcomes, transforming it from an “often ambiguous concept” into action. The framework will be integrated into SAI Platform’s existing industry solutions including the European Roundtable for Beef Sustainability, the Farm Sustainability Assessment and the Sustainable Dairy Partnership. Dionys Forster, director general of SAI Platform, said: “With our Regenerating Together programme, we are proud to be driving collaboration across the food and beverage industry at what is a critical moment for the sector”. “Regenerative agriculture is the way forward to ensure productivity and farm ecosystem viability – we must act now and further transition towards farming practices that protect the future of our planet.” Eric Soubeiran, vice president of business operations sustainability at Unilever, said: “As individual organisations we have set targets to implement regenerative agricultural practices, but this new framework brings leaders together to work towards one common commitment. We believe this framework sets a new standard for regenerative agriculture globally whilst providing the needed flexibility at farm level.”

UK pie brand Pukka has introduced three new products to its portfolio, comprising a mixture of classic combinations and fusion flavours. The new limited edition Doner Kebab Pie follows the brand’s duo of takeaway-inspired limited edition products – Pepperoni Pizza Pie and Chip Shop Chicken Curry Pie. Also joining its individual pie portfolio is a brand new Cheese & Bacon Pie, while an expansion of Pukka’s ‘Just For Two’ sharing range includes a new Chicken & Chorizo Just For Two recipe. Pukka said its new recipes were carefully curated to pique the interest of a range of consumers, driving high levels of incremental sales for retailers in the process. Managing director, Isaac Fisher, said: “There are 67 million people in the UK, all with different palates, and our mission is to drive excitement with great tasting new recipes so that there is a Pukka for everyone. And at the same time, we’ve identified an opportunity to drive a higher frequency of purchase amongst existing Pukka fans by providing even more flavours that we know they’ll love.” The Doner Kebab Pie (RRP £1.99, 218g) is available now in Morrisons and will roll out into Tesco and Asda next month. The Cheese, Bacon &Potato Pie (RRP £1.99, 213g) and Chicken & Chorizo Just For Two Pie (RRP £3.49, 539g) are available in Sainsbury’s and will launch into further retail over the coming months.