Plant-based ice cream brand Over the Moo has debuted a bite-sized ice cream range, offering a vegan take on the well-known choc ice format. Founded in Australia by Alexander Houseman in 2015, Over the Moo aimed to fill a gap in the market for high-quality dairy-free ice cream and was initially created in an original tub format. Houseman teamed up with British entrepreneur Simon Goodman to take the product to the UK market in a new format, resulting in the new mini bites product concept. Launching in two flavours, Vanilla and Salted Caramel, the mini bites combine coconut milk-based vegan ice cream with a plant-based chocolate coating, available in packs of eight with less than 30 calories per bite. Goodman commented: “Clearly, brands like Little Moons have blazed a trail for bite-sized chunks of great tasting ice cream, however Over the Moo’s reinvention of the humble choc ice that brings great taste, sustainable thinking and superior ingredients together in eight tasty chunks is something deliciously distinct.” The products are currently available through selected retailers including Mighty Plants and Go Puff. The brand is now looking to expand into major supermarkets, healthier living wholesalers and foodservice.

Neogen Corporation has launched Igenity Enhanced Dairy, a new and progressive genomic data management tool. Igenity Enhanced Dairy is a new digital service that “supports dairy producers to make better selection and mating decisions”. The platform delivers a genomic evaluation of dairy cattle by integrating in-herd phenotypic data, pedigree information, and existing predicted transmitting abilities from the Council on Dairy Cattle Breeding (CDCB). Producers can utilise the data provided by Igenity Enhanced Dairy to assess the genetic potential by pairing each animal's performance data with the results received from an Igenity Select profile. Victor Pedrosa, Neogen's director of genetic prediction, said: "Neogen is thrilled to introduce a useful tool that contributes to the improvement of genetic selection in the dairy cattle market. Data plays a crucial role in decision-making, and the Igenity Enhanced Dairy platform allows producers to take an additional step forward. The traditional genetic evaluations provided by the CDCB have significantly enhanced the genetic progress of several economically valuable traits. Now, with Igenity Enhanced Dairy, we are enabling an extra gain in the dairy selection process."

Cold-pressed juice and wellness brand Pressed Juicery is providing all-natural electrolyte beverage options with the launch of its latest range, Hydration+. The Hydration+ collection includes two juices and a fitness shot. Hydration+ Greens is a green juice packed with electrolytes from cucumber, pineapple, spinach, romaine and sea salt. It also features zinc and vitamin C for immunity support and gut-friendly probiotics. Hydration+ Dragon Fruit combines honey and sea salt with added electrolytes, lemon, lime and dragon fruit. It also contains vitamin C, zinc and probiotics. Hydration + Watermelon Fitness Shot is designed to target hydration post-workouts. It contains watermelon, honey, lemon and sea salt, as well as vitamin C, zinc and probiotics. The juices are available to purchase now for an RRP of $6.95, while the fitness shot is priced at $3.75. The latest announcement follows Pressed Juicery's June launch of a new line of protein smoothies in flavours coffee, berry and probiotic.

Arla has paid its first monthly incentive to its farmer owners, rewarding climate activities and other sustainability efforts being made on their farms using a data-driven and science-based points system. Arla farmers taking the most action on climate activities will receive a higher price for their milk. The first payment to its farmers, €300 million, has been activated. Based on the current points score, the cooperative stands to pay out €2.2 billion until the end of 2030 for farmers’ sustainability activities. However, the amount is expected to increase as farmers, motivated by the incentive, make further climate improvements. In October last year, Arla introduced its new ‘Sustainability Incentive’ model which rewards farmers for any climate and environment-enhancing initiatives they implement. As a result of the incentive, Arla said that consumers are “guaranteed that a part of the price they pay for Arla’s products helps reward and motivate a faster transition to more sustainable dairy farming”. Arla’s CEO, Peder Tuborgh, said: “I have been looking forward to this. The Sustainability Incentive is a large step towards linking economy and climate and nature improvements on farm. Arla’s unique point system makes it possible for us to reward our owners and thus contribute to their large investments in sustainability. At the same time, we strengthen the farmers’ motivation to implement the initiatives necessary for our cooperative to reach its ambitious climate goals for 2030.” In 2022, Arla farmers across seven countries were said to have reduced their CO2e emissions from their milk by more than 2%. Arla says it pays an average of €1.44 per kilo of milk to its farmer owners through the Sustainability Incentive. Additionally, it pays €1 per kilo of milk for submitting the Climate Check data that is required to take advantage of the Sustainability Incentive. For an average Arla farm with an annual milk production of 1.6 million kg, the two amounts in total equal close to €40,000 a year. Jan Toft Nørgaard, chairman of the board at Arla Foods, said: ”Our owners are working determinedly to reduce emissions on their farm. There is a great commitment in our cooperative to show our consumers, our industry and society in general that we as Arla farmers are able to produce milk with an increasingly smaller footprint on climate and nature. It is a significant effort for the individual farmer; however, many are well on their way and together we can motivate each other, e.g., through a financial incentive using our new points-based model. I am excited to watch the level going forward because with this large engagement, we will be able to move really far in a short period of time.” The monthly incentive will be updated quarterly and the total annual amount depends on the farmers' level of sustainability initiatives on each farm as well as the total milk volume in Arla.

Rude Health, a brand known for its natural food and beverage offerings, has unveiled a new addition to its product line: Apple & Cinnamon Bircher Muesli. This latest introduction follows the success of Rude Health's Soft & Fruity Bircher Muesli. Embracing the same finely milled oats, this new flavour incorporates apple pieces and the warmth of cinnamon, creating a harmonious blend of flavours that evoke a sense of comfort. According to Rude Health. the new bircher muesli – which is said to go "soft in seconds" – is perfect for creating overnight oats in an instant. The muesli is also organic, dairy-free, non-GMO and contains no gums. Founder Camilla Barnard said: “We know more and more people are choosing to have breakfast-at-home in a bid to save money on their café croissant, however, we also know that people are short on time in the morning and so want a quick and delicious option." She continued: "To meet this growing consumer need, it made perfect sense to build on the success we’ve seen with our original Soft & Fruity Bircher Muesli. We hope that by adding this new softly spiced and classic flavour combination, we will help widen the appeal of our Bircher range”. Scheduled for launch in September, the Apple & Cinnamon Bircher Muesli flavour will be available at Waitrose stores across the UK. Additionally, it will be accessible through wholesalers such as Auguste Noel and Suma.

IFF has expanded its innovation footprint with the completion of its new North American Creation and Design centre in New Century, Kansas. The 3,700-square-foot upgrade combines the company's flavour and ingredient product development capabilities and further increases its food design offerings to better support the region's food industry. The infrastructure enhancement includes the incorporation of two flavour creation labs, the amplification of pre-existing food application design labs catering to the dairy, bars, culinary and bakery segments, and the establishment of a laboratory dedicated exclusively to the development of pet food. The facility has now ascended to become the company's second-largest creative hub in North America, featuring a total of ten laboratories and six pilot plants, synergistically serving dual objectives: bolstering customer support and advancing inventive product development. Carmen Cain, regional president for IFF’s Nourish division, said: “Our capability expansion in New Century provides a significant advantage to our customers. By integrating flavours, ingredients and food design in one space, we can increase our speed-to-market while offering a breadth of knowledge and resources across multiple food categories. She continued: "This investment strengthens our end-to-end IFF Product Design approach in which we reimagine future-proof concepts and experiences by combining our expertise in ingredients and flavours with a deep understanding of consumer behaviour.” The inception of two new flavour creation laboratories – tailored for both sweet and savoury flavours –signifies the first time flavourists have been based within the New Century facility. The flavourists will collaborate closely with the dairy, bakery, bars, culinary and pet food product application and design teams, fostering a seamless synergy of expertise. Debra Missel, regional creation and design director for North America, commented: “Product development cycles are shorter today, so it’s essential to be nimble. Having flavourists on-site working side by side with our product application and food design experts enhances our ability to rapidly create total product solutions that address both functionality and taste." She added: "In fact, New Century has one of the largest dairy and cereal bar pilot plants in North America. This investment benefits our customers because it streamlines their development times, getting products to the shelf that much faster.”

Glanbia plc has announced that Siobhán Talbot intends to retire following ten years as the company’s group managing director. Talbot will step down from her position on 31 December 2023 and will retire from the group the following month. Hugh McGuire, CEO of Glanbia Performance Nutrition (GPN), has been named as chief executive, effective 1 January 2024. In his role, McGuire will join the Glanbia board as an executive director. Since joining the group in 2003, McGuire has held a range of senior positions across the group, including CEO of Glanbia Customised Solutions, where he led the development of the global vitamin and mineral premix business through a number of organic development and M&A projects in the US, Europe and Asia. He was appointed to CEO of GPN in 2008 – during his tenure GPN grew from annual revenues of $185 million to $1.7 billion in 2022, positioning it as “the world’s number one sports nutrition business”. Prior to joining Glanbia, Hugh worked for McKinsey as a consultant across a range of industry sectors, before which he worked in marketing and commercial roles with Nestlé. Of his appointment, McGuire said: “I am honoured and delighted to have been appointed as the next CEO of Glanbia...My focus will be to build upon these strong foundations for the benefit of all stakeholders in the years to come...I look forward to working with my colleagues globally to capture the growth opportunities ahead, to sustainably create shareholder value and achieve our full potential as a better nutrition business.” Talbot, who joined the group in 1992, held several senior positions – including group finance director –prior to her appointment as group MD in 2013. Talbot commented: “It has been my great privilege to lead Glanbia over the past ten years. I am very proud of how the organisation has evolved, grown and strengthened over this period...I want to thank my leadership team and all my colleagues right across the Group for their hard work and commitment to Glanbia and their personal friendship. I would like to wish Hugh well as he takes the helm in 2024 and I look forward to working with him on the leadership transition over the coming months". Donard Gaynor, chairman of Glanbia plc, said: “A deeply principled and values-driven leader, Siobhán has provided outstanding strategic direction to Glanbia, reshaping the business and its culture to become a clear leader in the world of better nutrition. She led the creation of a focused business which is aligned to growing consumer trends with clear purpose and values, a strong balance sheet and continued ambition for growth which are all key parts of her distinguished legacy.” Gaynor said that McGuire’s appointment was the conclusion of an extensive selection process. He continued: “Hugh has led the growth and evolution of GPN with unrelenting focus to become a global leader and a key earnings generator. He combines a passion for our business and our served markets with entrepreneurial flair and a growth mindset.”

Diageo has received planning permission from Antrim and Newtownabbey Borough Council for a £26 million extension of its Baileys global supply facility in Mallusk, Northern Ireland, UK. The facility is one of two global production sites of the Baileys brand, producing over 60 million bottles of Baileys each year, which are distributed to 150 countries across the world. It is one of three Diageo sites in Northern Ireland, which includes a beer canning and packaging facility in East Belfast and its headquarters located in Belfast city centre. Approval of the expansion will enable Diageo to improve its logistics and warehousing facilities, according to the company. Work on the multi-year project is expected to begin in early 2024. Lesley Allen, operations manager at Baileys Mallusk, said: “We are delighted with the council’s decision to approve our plans to extend our site at Mallusk. The extension will support the storage, delivery and distribution of raw materials and finished goods and we are looking forward to the opportunities it will create for us. “Baileys makes a considerable contribution to the local economy in Northern Ireland, and over 97% of our output is shipped around the world. We are confident that the planned extension will support Diageo’s wider growth strategy, building on the £40 million investment we made in opening the site in 2003 and the ongoing investments to further develop the facility and the Baileys brand.”

Kellogg Company-owned brand Eggo has partnered with spirits producer Sugarlands Distilling Co to introduce a new brunch-inspired alcoholic cream liqueur. With a 20% ABV, Eggo Brunch in a Jar Sippin' Cream is inspired by classic brunch flavours, infusing creamy liqueur with the flavours of toasted Eggo waffles, sweet maple syrup, butter and a hint of smoky bacon. Joe Beauprez, senior director of marketing for frozen foods at Kellogg, said: "Between the juggle of constantly changing schedules, household errands, family outings or busy workdays, it can often feel impossible for parents to find moments they can savour for themselves". He continued: "Eggo Brunch in a Jar makes it easy for parents to kick back when they're not caring for their little ones. So, whether parents want to punch up a weekend brunch or savour some of those classic brunch flavours during their downtime, this feel-good Eggo-inspired liqueur is the perfect treat." Eggo Brunch in a Jar is available at select US retailers nationwide.

Pembrokeshire Creamery has announced it will open a new liquid milk processing facility in Haverfordwest, Wales, in the first quarter of 2024. During its initial 12-18 month phase, Pembrokeshire Creamery will have the ability to bottle 60 million litres of milk, which will later increase to 120 million litres annually upon reaching full capacity. This will enable UK supermarkets to offer their Welsh customers milk that originates from Wales and is bottled within the country, eliminating the need for transportation to England for processing, therefore, reducing food miles and increasing supply chain efficiency. According to the company, local processing at the Haverfordwest site is projected to generate around 60 new job opportunities in phase one, "as well as securing or creating employment in ancillary industries and supply chains while providing an overall benefit to the local farming economy and rural communities". Managing director Mark McQuade said: "We’ve already had a huge amount of interest from supermarkets and wholesalers keen to sell Welsh milk that’s been bottled here in Wales. We’re hoping that our presence at the show will be an opportunity for dairy farmers, customers or other suppliers to make connections and for us to start building business relationships, which will translate into long-term economic benefits for Welsh farming and our rural economy." He continued: “Ultimately, our end goal is for all Welsh milk that is sold in Wales to have been processed and bottled in Wales". Earlier this year, Pembrokeshire Creamery acquired a development plot at Pembrokeshire Food Park as part of a £17 million investment set to create 80 jobs over the next three years.

India-based wellbeing brand What’s Up Wellness has raised equity funding of INR 14.40 crore (approx. $1.73 million) in its latest seed funding round. The funding round was led by new investor Unilever Ventures, the venture capital arm of FMCG major Unilever. It also saw participation from some of What’s Up Wellness’ existing angel investors. The wellbeing company said it plans to put the funding towards increasing its team, furthering growth and scaling efforts, and developing new products. What’s Up Wellness offers various types of gummy supplements to make wellness “fun and easy," including beauty gummies for hair, skin and nails; sleep gummies for muscle recovery and nerve relaxation; stress relief gummies; and gummies for children. In 2022, the company raised an angel funding round, including co-founders of consumer brands such as Sirona Hygiene and Clovia. What’s Up Wellness was shortly featured on Shark Tank India, where it secured cumulative funding of INR 60 lakhs (approx. $72,199). Sayantani Mandal and Vaibhav Makhija, co-founders of What’s Up Wellness, said: “We are delighted and proud to announce our seed fundraising round led by Unilever Ventures. This is yet another significant milestone in our journey of building What’s Up Wellness as a trailblazer for the D2C wellness and nutrition space in India.” They continued: “It motivates our team to double down on the ongoing efforts to build the best wellness brand out there, with strong attention to detail on what today’s customers want. Furthermore, we hope to gain immense learnings, invaluable insights, best practices, and benchmarks, from the journeys of Unilever Ventures’ portfolio companies worldwide". “From the business perspective, we at What’s Up Wellness have witnessed accelerated growth over the last year....Going forward, we intend to keep scaling and fast-tracking the growth, while continuing to maintain a tight grip on our bottom line and introducing more highly relevant products. In doing these things, our end goal shall always remain constant – to make wellness fun and frictionless for users.” Pawan Chaturvedi, partner of Asia at Unilever Ventures, said: "Investing in What’s Up Wellness is in line with our strategy of supporting and investing in promising indie brands in the health and wellness space. India presents a large opportunity for the wellness segment, and What’s Up Wellness, with its innovative and modern formats, aims to capture this fast-transforming market. We are excited to be early supporters of What’s Up Wellness in their next growth phase.”

Canadian refined sugar distributor Rogers Sugar has announced a $200 million investment in its wholly-owned operating subsidiary, Lantic’s, Montreal, Canada plant. The investment will increase the plant’s capacity by around 20% – or 100,000 metric tons – as the company strives to meet increasing demand in Eastern Canada. The project includes an expansion of refining capacity with new sugar refining technology and equipment, as well as the construction of a new bulk rail loading section in Montreal that will serve increased shipments to the Ontario market. The Montreal component will utilise available space in the existing refinery buildings and site, allowing production to continue with minimal disruption. The company explains that using existing facilities will minimise construction impacts to the surrounding community. Mike Walton, president and CEO of Rogers Sugar and Lantic, said: "This project is good for our customers, our shareholders and our communities, as we add production to serve rising demand, invest in Canadian manufacturing and create jobs. Our sugar volumes are steadily increasing, and these investments will enable us to serve future demand growth, support the domestic food-processing industry and improve efficiency within our operations." According to Rogers Sugar, the last few years have seen demand for high-quality refined sugar increase in Eastern Canada to meet the growing production of sugar-containing food products for Canadian and export markets. The company says that it currently meets the increasing demand of the industrial market by transporting bulk sugar produced at its Vancouver plant to its eastern-based customers. By expanding refining capacity closer to its customer base, Rogers Sugar expects to reduce freight costs, drive improved margins and leave more Western Canadian capacity available for alternative sales opportunities, including export outside of Canada. Rogers Sugar says it will fund the growth investment through a financing plan that will include funding from debt and equity. The plan includes support from the Quebec Government in the form of loans from Investissement Quebec to the company's subsidiary, Lantic, for up to $65 million.