Scottish whisky distiller Whyte & Mackay has announced a new partnership with carbon removal firm Carbon Capture Scotland. The partnership forms part of Carbon Capture Scotland’s Project Nexus, which aims to remove one million tonnes of CO2 from the atmosphere per year by 2030. It will see Carbon Capture Scotland work with Whyte & Mackay’s Invergordon distillery to capture biogenic CO2. Biogenic CO2 originates from organic processes such as fermentation, an element of whisky production, and is part of the natural carbon cycle. Capturing and removing the biogenic CO2 reduces the baseline levels of CO2 in the atmosphere. According to Carbon Capture Scotland, the CO2 captured through the partnership will be utilised in local industry, with the excess sequestered via geological stores, resulting in permanent carbon removal. Richard Nimmons, co-founder of Carbon Capture Scotland, said that Whyte & Mackay has a sustainability programme that is well aligned with Carbon Capture Scotland's own efforts for Scotland to meet net zero emissions. Ed Nimmons, co-founder of Carbon Capture Scotland, added: “We want to show the market that carbon capture is not just about reducing fossil fuel emissions. We have a near-term opportunity to capture sustainable CO2, originating from Scottish grain, and to use this to both decarbonise industry and combat climate change by removing permanently.” He added that co-benefits of the project include local employment, education and development of low carbon skills. Project Nexus is expected to generate over 400 jobs in rural Scotland.

Today, artificial intelligence (AI) technology may be the most impactful entity in business. Companies across various sectors are employing this advanced technology to gather data that yields actionable insights, enabling informed business decisions. According to projections, more than 50% of companies are anticipated to implement AI in some form by the end of 2023, with AI expected to contribute to 45% of global economic gains by 2030. Maricha Ellis, global vice president of digital transformation at JBT, explores. AI technology has been deployed in the food and beverage industry for years, and its usage will only escalate, becoming indispensable for manufacturers. As they strive to boost efficiency and throughput while minimising overall resource consumption, AI and predictive analysis technology can form the backbone of these efforts. Here are four ways this revolutionary technology can assist food and beverage manufacturers in creating more robust, safer, efficient and sustainable systems to increase throughput and their bottom line. Reduce waste Sustainability is a paramount concern for both food and beverage processors and consumers, and is likely to remain a priority. An IDC industry report suggests that nearly 30% of food and beverage decision-makers consider consumer demand for eco-friendly products as their chief driver for organisational change toward enhanced sustainability. AI and predictive analytics empower manufacturers to operate sustainably and efficiently to meet customer demands. One significant step towards sustainable operation is minimising food product waste during production. Globally, each year around 931 million tons of food are wasted, generating 3.3 gigatons of carbon dioxide annually. AI and predictive analytics' vast potential to enhance food safety and product quality ensure proper manufacturing and waste reduction. Whether it is machines actively processing products or traceability systems identifying any issues in products as they journey through the supply chain, modern AI technology optimises food production processes, resulting in increased throughput and more sustainable production systems. Enable transparency Increasingly, manufacturers and processors are expected to be transparent with customers and stakeholders. This transparency is both ethically right and practically necessary, given our industry's impact on billions of people worldwide. Many companies across the sector have acknowledged and prioritised transparency in their processes, finding AI and predictive technologies to be instrumental. Many businesses communicate sustainability goals and product benefits directly to stakeholders. The expansive capabilities of AI technology facilitate effective and accurate reporting. This fortifies the sustainability efforts AI already bolsters within the production process. Improve asset availability and safety Among the most influential technologies in food and beverage today are predictive maintenance systems, which help manufacturers avoid interruptions and catastrophic failures related to maintenance. These AI-powered systems identify and analyse machine patterns throughout the production process, predicting potential failures. This prediction allows floor teams and engineers to rectify machine issues during planned production downtime, preventing disastrous consequences. Not only does this boost production capacity and operational efficiency, but it's also crucial for employee safety. 24% of food workers have been injured at their current job, and 17% were injured in their first year. Food manufacturing workers also have a 60% higher rate of occupational injury and illness than workers in other industries. Implementing AI and predictive technologies to predict and prevent machine failures creates safer and more conducive environments for these valuable employees. Mitigate labour challengesNearly all industries, including food and beverage, have been grappling with labour shortages since the Covid-19 pandemic. Manufacturers have struggled to recruit and retain employees across their plants, significantly impacting their ability to meet consumer demand. AI and predictive technologies enable manufacturers to produce more products with fewer employees. They also equip these employees with greater knowledge and intuition to produce superior products more efficiently and sustainably. AI will be instrumental in the automation journey for food processors. These systems also help to retain institutional knowledge and expertise, which can be harnessed and built upon by future generations. The impact and opportunities presented by AI and predictive technology cannot be overstated. Now is the time for manufacturers and processors across the food and beverage sector to effectively utilise these innovative systems to create better workplaces, systems, products, and business strategies. These technologies offer companies the capabilities to achieve these improvements.

TricorBraun has announced the acquisition of aluminium cans packaging provider CanSource for an undisclosed sum. Founded in 2011, CanSource is a provider of brite, shrink-sleeved and printed cans for the craft beer, wine, spirits and non-alcoholic beverage markets. The company has four operational sites across the US, including its headquarters near Denver, Colorado. The acquisition is set to expand TricorBraun's beverage packaging capabilities, strengthening its position in the North American beverage packaging market. All of the CanSource team will remain with TricorBraun, and continue to work from the company's existing locations. CanSource will function under the same name but under the TricorBraun company. Brett Binkowski, president of North America at TricorBraun, added: "Our acquisition of CanSource – a company known for exceptional quality, hands-on service and reliability – enables us to provide beverage customers across North America with expanded offerings and services, and more sustainable packaging options. We welcome the CanSource team to the TricorBraun family and we look forward to investing in the company's continued growth." Paige Sopcic, CEO of CanSource, added: "Partnering with TricorBraun is a significant milestone in CanSource's history. We've admired and respected TricorBraun for years and are excited to join a team who shares the same dedication to quality and customer service while providing multiple opportunities for our expansion and growth."

India's Adani Enterprises is looking at selling its stake in its joint venture with Wilmar International, Bloomberg News reported on Tuesday (8 August), citing people familiar with the matter. According to the Bloomberg report, the conglomerate has been considering a potential sale of its 44% stake in Adani Wilmar for a few months. The India-based consumer goods maker is currently valued at $6.17 billion. Adani partnered with Singapore's Wilmar International to set up the snacks, pulses and edible oils JV in 1999. In a Bombay Stock Exchange filing, Adani Wilmar said: “The company is not in a position to comment...As a policy, the company does not comment on media speculation.” Indian billionaire and founder of Adani Group, Gautam Adani, and his family, may retain a minority stake in a personal capacity following the potential sale, while Wilmar could decide to retain its stake in the business, according to the report. Last week, Adani Wilmar, which operates 23 plants across 10 states in India, reported a loss in Q1, partly owing to a decline in edible oil prices. Adani Group-linked stocks lost more than $145 billion in market value earlier in the year after US investment research firm Hindenburg Research raised questions about the group's corporate governance. Adani Group called Hindenburg's report a "malicious attempt" at damaging its reputation. Wilmar International has been contacted by FoodBev for comment.

Twisted Tea Hard Iced Tea has introduced its first-ever high-ABV test launch: Twisted Tea Extreme, an 8% take on its hard iced tea line-up. Made with real brewed tea and no carbonation, Twisted Tea Extreme is available in single-serve cans in two flavours: Lemon and Blue Razz. Erica Taylor, senior brand director for Twisted Tea, said: "Designed for those times when fans are looking for an extra kick of alcohol, flavour and fun, Twisted Tea Extreme gives us a totally new space to play in while maintaining what we do best: creating the best-tasting hard iced teas out there". Currently being introduced in five test markets – New York, Montana, Ohio, Pennsylvania and Vermont – Twisted Tea Extreme is poised to offer drinkers new ways to celebrate with the brand throughout the summer season and beyond.

PepsiCo-owned brand Quaker Oats has expanded its Oat So Simple range with its latest launch, Caramelised Biscuit flavour. The latest addition brings convenience to the breakfast sitting as it is available in both sachet and on-the-go pot formats. The product is 100% wholegrain and nutritious, containing beta-glucan to help maintain normal blood cholesterol levels, presenting an opportunity for retailers to introduce a healthy new flavour to their range. PepsiCo says that there has been a growing demand for “Speculaas” flavours – the traditional name of a caramelised biscuit from Belgium and the Netherlands, a similar flavour to Lotus Biscoff, which has been in the top 20 fastest-growing sweet flavours for the past three years. Over the last few years, consumers have taken to social media to create dessert-inspired oats, including creating caramelised biscuit-flavoured combinations. Quaker’s latest NPD is set to tap into this demand, while also being made with natural flavours. Claire Molyneux, head of brand for Quaker at PepsiCo, said: “We’ve seen a real demand for caramelised biscuit-flavoured breakfast products on social media, where consumers combine the flavour profile of caramelised biscuits with our Quaker Oats, with recipes accumulating millions of views across platforms. It was a no-brainer to bring the caramelised biscuit flavour to our portfolio and tap into consumer demand, with the concept performing well in consumer testing.” She continued: “9 out of 10 of consumers eat breakfast every day, making it the largest meal occasion in the UK. With this in mind, there is a huge headroom for growth, with flavour playing a major role in attracting shoppers – 71% of consumers tend to eat the same breakfast every day. 50% of these however said that they would widen their choice of breakfast if more exciting flavours were available. Our aim with Quaker Oat So Simple Caramelised Biscuit is for this new flavour to excite existing and new customers, as well as demonstrate our commitment to launching innovative flavours that consumers love.” Quaker Oat So Simple Caramelised Biscuit will be available in 57g pots for an RRP of £1.29 and in sachet format for an RRP of £3.50 per ten-pack. You may also like to read: PepsiCo opens oat testing lab in Cambridge, UK Quaker launches new range of low-sugar porridge PepsiCo’s Quaker launches non-HFSS porridge pot range

Kind Snacks is adding new Thins bars in two festive fall flavours to its portfolio, Chocolate Pumpkin Spice and Caramel Apple Cinnamon. Chocolate Pumpkin Spice features a spicy blend paired with the taste of dark chocolate, almonds, peanuts and real pumpkin. Meanwhile, Caramel Apple Cinnamon has a rich caramel drizzle and coating combined with the sweetness of apple and cinnamon, rounded out by the nuttiness of almonds, peanuts and pecans. Both are gluten-free, 100 Calories or less, and available on Amazon for an SRP of $7.99 - $8.99 for a box of 10 bars. The snack bars are low in sodium and suitable for any occasion, whether for the office or a quick snack for a busy day. They also contain 5 grams of sugar and are non-GMO Project Verified.

Sabra is introducing a new line of flavoured hummus products, in collaboration with sauce brands Frank’s RedHot and Stubb’s. The three new products in the line are a Buffalo Hummus made with Frank’s RedHot buffalo sauce, a BBQ Hummus inspired by Stubb’s Texas-style barbecue flavour, and a Sabra Southwest Hummus. Sabra’s global chief research, development and sustainability officer, Olugbenga Diyaolu, said: “These outstanding dips are for the big flavor fans out there. As we reach for snacks more often, we want more from them… more intense flavour, more satisfying textures, more fulfilling options.” The launch is the first in a series of ‘bold-flavour’ innovations from Sabra, expanding beyond the brand’s existing hummus and guacamole offerings. The new line is now available in US retailers and online.

Food and beverage ingredients company Olam Food Ingredients (OFI) has opened a new herb processing facility in Beni-Suef, Egypt, to enhance its herb offering. Egypt is one of the biggest markets for the processing, exporting and growing of herbs, with Upper Egypt providing ideal growing conditions, OFI said in a statement announcing the new facility. The facility is expected to process 3,000 metric tons of herbs every year including basil, fennel, marjoram, parsley and dill. Herbs will be sourced directly from local farmers, and the facility will work closely with OFI’s global innovation centres to create optimal solutions for its international customer base. The new facility will operate under Dehydro Foods, a subsidiary business of OFI. It is expected to create 75 direct full-time jobs and source from around 1,000 farmers. The new site aims to contribute toward OFI's ambitions of reducing greenhouse gas emissions and supporting local communities. Brijesh Krishnaswamy, president for spices at OFI, said: “Herbs play an important role in contributing to food’s colour, fragrance and taste, and potentially as a flavour replacement to sodium and sugar”. “With careful processing, dried herbs often retain a deeper, spicier flavour compared to their fresh counterparts, providing a convenient, shelf-stable ingredient for bulk buy.” He added that choosing the right herbs, and where they are acquired, is crucial to “retain integrity and vibrancy”. “Our Egypt teams are focused on maintaining strong relationships with the farmers in our supply chain, advising on quality, while our innovation teams can demonstrate to our CPG, retailer and food service customers, the savoury and culinary opportunities available, including in combination with our wider spices, nuts and dairy product portfolio,” Krishnaswamy concluded. OFI is a global producer of spices with a worldwide network, working directly with farmer partners to ensure high-quality, sustainable spice solutions for supply.

Australia-based manufacturer of flavoured cream cheese, Moondarra Cheese, has added two new products to its portfolio. Moondarra Marinated is a soft and creamy cheese marinated in herbs, garlic and oil. It is recommended for use in salads, soups, sandwiches and crusty bread and can be found in all Woolworths stores in Australia and in Coles later this month. Moondarra SnackPack is a range of three-flavoured cheeses mixed in with sourdough crackers, which can be used as an on-the-go snack for children and adults. The Snackpack range is available in Honey and Pistachio, Herb and Garlic, Apricot and Almond, Honey, Fig and Macadamia, and Herb and Capsicum flavours, available at an RRP of $3 in Woolworths stores. Meanwhile, a 430g tub of the Marinated Cheese retails at $12. Moondarra Cheese was established in 2004 and exports its range to the US, Japan, China and Korea.

Businesses within both the plant-based and the dairy sectors have submitted comments to the US Food and Drug Administration (FDA)’s proposed labelling guidance for plant-based milk alternatives. The proposed guidance focuses on consumer awareness of the nutritional differences between plant-based milk alternatives and traditional dairy milk. It recommends that plant-based milk alternatives that use the term “milk” in their name, and have a different nutrient composition to dairy milk, bear a voluntary nutrient statement on the product label detailing the nutritional differences – for example, a statement could read “contains lower amounts of calcium than milk”. Over 900 comments have been submitted in response to the guidance, which recommends that the industry uses the USDA’s Food and Nutrition Service fluid milk substitutes nutrient criteria to assess plant-based milk alternatives’ nutritional profile in comparison to milk. The Vegetarian Resource Group stated that while it welcomed some of the FDA’s recommendations – for example, accurately conveying the blend of plant sources used in development of milk alternative products – the organisation believes that the nutritional statement recommendation would be “overly burdensome” to manufacturers and does not take into consideration the total diet. The organisation commented: “Plant-based milk alternatives, as do all other products, have a Nutrition Facts label that compares important nutrients to the Daily Value. This allows consumers to assess the nutritional quality of a product. It seems unnecessary to include an additional comparison.” “Manufacturers are not encouraged to include statements such as ‘contains a lower amount of fibre than plant-based burgers’ on a package of ground beef patties or ‘contains a lower amount of iron than soy milk’ on a carton of dairy milk. We do not think it is necessary nor appropriate to recommend that plant-based milk alternatives include an additional statement on their package comparing them to dairy milk.” The Almond Alliance stated that it recognises that various plant-based milk alternatives may differ from dairy products across a number of nutrients, but questioned whether using the USDA’s FNS fluid milk substitutes chart would be the most effective way of informing consumers. “The Dietary Guidelines for Americans, 2020-25 clearly identified calcium, vitamin D and potassium as nutrients of public health significance. Fortified almond milk maintains an overall nutritional content similar to dairy milk, providing calcium, potassium and vitamin D,” Almond Alliance said. “Focusing only on DGA-identified nutrients of public health concern (i.e. Calcium, Vitamin D) provides consistency and clarity to the consumer to head-to-head compare products, while ensuring a good source of these nutrients across all products.” The Plant Based Foods Association (PBFA), which currently represents over 200 plant-based food companies in the US, also commented, affirming that plant-based food products should be regulated “in a manner consistent with the regulation of other food products”. It welcomed the FDA’s re-affirmation of its position that the term “milk” may be used in the names of plant-based milks so long as such use is not misleading. “This has been the FDA’s position for decades, but nevertheless, we are glad the FDA has confirmed that it applies to plant-based milks. We also appreciate the FDA’s recognition that plant-based milks do not purport to be, nor are they represented as cow’s milk,” the PBFA said. However, the PBFA said it was concerned by the FDA’s recommendations around an additional nutritional statement, and the recommendation that plant-based milks include in their statement of identity a description of the nature or source of the predominant ingredient in the product. “The Nutrient Disclaimers and Naming Obligations are entirely without precedent and are inconsistent with existing regulation and guidance,” the association argued. “They single out plant-based milks, regulate them unlike any other food product in the marketplace, and would effectively dissuade them from labelling with the term ‘milk’. In fact, they protect the dairy industry at the expense of its growing plant-based competition.” The PBFA said the USDA’s nutrient criteria does not align to the diverse dietary patterns of the general population, and disregards that there are many other widely available sources of these nutrients beyond cow’s milk, for example, magnesium being widely available in leafy greens, legumes, nuts, seeds and whole grains. Dairy giant Danone North America, which also includes a number of plant-based products in its portfolio, commented that its diverse range of offerings enables it a unique position to understand and meet evolving consumer needs and preferences. “We agree that an appropriate statement of identity could include the primary base or base-blend, but recommend clarifying that companies have flexibility to use a common or usual name or appropriately descriptive term in accordance with FDA regulations, particularly for more complex blends and innovations,” Danone North America stated. The company also argued that the front-of-pack nutrient comparison is unnecessary, inconsistent with existing FDA regulations and will “overcrowd” the label, conflicting with other messaging and resulting in more consumer confusion. Other organisations within the dairy sector, however, have argued that the recommendations do not go far enough to reduce consumer confusion, calling for more stringent requirements. Arla Food Ingredients and Dairy Farmers of America were among these, arguing that the FDA should rethink its stance on allowing the use of the term “milk” in the labelling of plant-based alternatives. “Consumers are confused by the misuse of the word ‘milk’ on imitation beverages. They should not be misled into associating the nutritional profile of cow’s milk, that is packed with 13 essential nutrients for growth including calcium, potassium and protein, to the inferior nutritional content of these imitation products,” Dairy Farmers of America commented in its statement. Meanwhile, Arla argued that consumers perceive plant-based milk alternatives to have a better nutritional profile when the term “milk” is used compared to terms like “drink” and “beverage,” and that the voluntary nature of the proposed nutritional statement would be “of great risk”. “In summary, we understand that the use of the term “milk” in plant-based milk alternatives is misleading for the consumers and might lead to potential public health concerns for the US population. Moreover, we believe that the voluntary nutrient statement is an insufficient response to the presented health concern and would not be an effective tool to reduce consumer misunderstanding,” Arla concluded.

Independently owned gin distiller, Jim & Tonic, has announced that it will open a rum distillery and cocktail bar at Sugar House Island in Stratford, London, UK. The new facility will be a state-of-the-art distillery, complete with a rooftop bar, event space and flexible working area. The Rum House is the second concept belonging to Jim & Tonic at Sugar House Island, following the successful opening of its flagship gin distillery, bar and headquarters venue in 2022. James Mark, founder and head distiller at Jim & Tonic, said: "Since its inception in 2016, Jim & Tonic has evolved from one man with a van bringing quality gins and their perfect serves to the masses, to a multi-faceted company, comprising spirit production, event services and venue management". He added: "With the move of our corporate headquarters to Sugar House Island, we sought to establish a single Brand House that epitomises everything our brand is about. Within this, The Rum House will be the shining star. A trend-setting distillery, using the latest innovations to run as sustainably as possible...The Rum House will showcase everything Jim & Tonic stands for – sustainable, urban, innovative and fun." Sugar House Island is a 26-acre urban redevelopment in Stratford, London, being led by Vastint UK. Michael Cronin, head of portfolio at Vastint UK, said: “Jim & Tonic was one of the first businesses to open at Sugar House Island during the initial phase of our transformation, so its hugely rewarding that the team will be expanding the business even further on the Island. It truly is testament to the strength of the offer and community we are curating here, and to the vision for this area of Stratford – one that provides an opportunity for visionary brands and businesses to test the market and grow.”