Olam Food Ingredients (Ofi) has installed two circular biomass boilers at its cocoa processing factories in the Netherlands and Germany. By using cocoa shells – a by-product of the cocoa production process – as fuel, the boilers generate steam to facilitate the creation of cocoa ingredients from Ofi's premium cocoa ingredients brand, deZaan, at its factories in Koog aan de Zaan, Netherlands, and Mannheim, Germany, where the latter will be the first cocoa shell boiler in the country. According to Ofi, the boiler at Koog aan de Zaan will reduce natural gas usage and CO2 emissions at the facility by 50%. Meanwhile, the second boiler at the Mannheim site has the potential to provide up to 90% of the steam required to power the facility, resulting in an estimated annual reduction of approximately 8,000 tons of CO2 emissions annually. The move aligns with Ofi’s commitment to sustainable cocoa, 'Cocoa Compass', which sets ambitious goals, including a 30% reduction in natural capital costs by 2030. Susanne Folkerts, global operations head of sustainability and environment at Ofi, said: “We’re taking action to protect the planet and unlock value for our customers so that they can offer their consumers more sustainable choices. From the support we give to farmers worldwide to how we turn their cocoa into high-quality ingredients in our processing factories." She continued: "These innovative boilers are key in reducing scope 1 and 2 emissions and making our 'Cocoa Compass' ambition real. We’re also playing our part to accelerate the climate agenda of the EU Green Deal, in which moving to a more circular economy is fundamental. We’re thrilled to have been recognised by the Dutch government as a sustainability innovation leader and hope that other manufacturing businesses are inspired to invest in circular biomass as part of their decarbonisation journeys.”

Voodoo Scientific, an innovator in the spirits distillery space, and Ginkgo Bioworks, a company building a platform for cell programming and biosecurity, are partnering to optimise an enzymatic solution to enable distillers to produce smooth spirit products. Ginkgo said it will leverage its extensive protein discovery and design capabilities to design and optimise the enzyme for various conditions in spirits manufacturing, from craft to global-scale production environments. The companies said that many distilled alcoholic beverages produce some degree of “harsh sensation” or "bite" when consumed. In response, Voodoo identified the scientific cause for the harshness and created an enzymatic solution for distillers. Distillers can use the novel enzymatic solution to "produce more premium products by creating smooth spirits". The enzymatic solution is said to also enable the development of new flavour profiles across the full range of spirit types such as vodka and whisky. Joana Montenegro, co-founder and chief science officer at Voodoo, commented: "Providing distillers with a means to eliminate, or control, the harshness of their spirits products is very gratifying. We believe we can enable new innovation in this large global industry and in ways that are truly meaningful to consumers seeking premium experiences.” Ginkgo was the best choice of partners, she added, due to its “unique combination of strong scientific capabilities” and a business model that fits an “early-stage company” like Voodoo. Jennifer Wipf, SVP, head of commercial cell engineering at Ginkgo, said: "Engineering this class of enzyme to operate under the unique conditions required for distilled alcoholic beverages is a great application for Ginkgo Enzyme Services. Improving the functionality of enzymes underpinning critical production processes - making enzymes work better - is an area we're passionate about because it opens up real business opportunities for our customers, especially as they push into new product development." The implementation of the solution does not impact spirits producers’ existing processes or equipment as it is added as a processing aid during fermentation so it does not persist into the bottle.

Diageo's Guinness has announced a €25 million investment in a new facility at St. James’s Gate in Dublin, Ireland, for its non-alcoholic stout. Production of Guinness 0.0 is expected to increase by almost 300% with the new facility and will help to meet “growing domestic and global demand” for the non-alcoholic stout. All global production of Guinness 0.0 takes place at St. James’s Gate with the main export markets including the UK, Europe, US, Canada, the Middle East and South Korea. The investment is described as a major expansion in production capacity for Guinness 0.0 since its launch two years ago. It is forecast that the non-alcoholic alternative will account for 10% of all Guinness trademark sales in Ireland in the coming years. Managing director of Diageo Ireland, Barry O’Sullivan, said: “Guinness 0.0 is now the number one selling non-alcoholic beer in a four-pack format in both Ireland and Great Britain. This expansion in production capacity at St James’s Gate is a testament to the quality of Guinness 0.0 and the growth of the non-alcoholic category, as consumers look for more choices on different occasions. We expect the growth of Guinness 0.0 to be another export success story for Ireland.” Publican Oliver Barden of O’Donoghue’s, a historical drinking establishment, added: “Guinness 0.0 is one of the most popular non-alcoholic beers in this pub. It’s a great tasting alternative for those that want to experience the atmosphere in the pub without any alcohol. I imagine this demand will continue to grow as the availability and quality of non-alcoholic products becomes more widespread.”

Researchers at The Chinese University of Hong Kong (CUHK) have created edible, transparent and biodegradable composite packaging for the food industry. The researchers have been developing the bio-derived food-grade packaging to reduce plastic food packaging as it accounts for a significant proportion of plastic waste in landfills. A team of researchers at CUHK began experimenting with bacterial cellulose (BC), an organic compound derived from certain types of bacteria, which has garnered attention as a sustainable and readily available non-toxic solution that could replace the use of plastics. They published their work in the peer-reviewed Journal of the Science of Food and Agriculture. Professor To Ngai from the Department of Chemistry at CUHK, said: "Extensive research has been conducted on BC, including its use in intelligent packaging, smart films and functionalised materials created through blending, coating and other techniques. These studies demonstrate the potential of BC as a replacement for single-use plastic packaging materials, making it a logical starting point for our research." He explained that the tensile strength and high versatility of BC are key to its potential. Unlike the cellulose found in the walls of plants, BC can be produced through microbial fermentation, eliminating the need for harvesting trees or crops. Ngai noted that the production method does not contribute to deforestation or habitat loss, which makes BC a more sustainable and environmentally friendly material alternative to plant cellulose. The report states that up until now, the widespread adoption of BC has been limited due to its “unfavourable” sensitivity to moisture in the air, which can detrimentally impact its physical properties. In the paper, the researchers detailed a novel approach to address the limitations of BC-based materials – by incorporating certain soy proteins into the structure and coating it with an oil-resistant composite, they “successfully created an edible, transparent and robust BC-based composite packaging”. “ does not require specific reaction conditions like chemical reactions, but rather a simple and practical method with mixing and coating,” Ngai added. “This approach offers a promising solution to the challenge of developing sustainable and environmentally friendly packaging materials that can replace single-use plastics on a large scale." The study demonstrated that the plastic alternative could be completely degraded within 1-2 months. According to the researchers, “Unlike other bio-derived plastics such as polylactic acid, the BC-based composite does not require specific industrial composting conditions to degrade”. Furthermore, the material developed is completely edible, which is said to make it safe “for turtles and other sea animals to consume without causing aquatic toxicity in the ocean”. Now, the researchers at CUHK hope to advance the versatility of modified BC films to make them suitable for a wider range of applications – specifically, developing a thermosetting glue that can create strong bonds between bacterial cellulose to allow it to be easily moulded into various shapes when heated. Ngai explained: "One of the main challenges with bacterial cellulose films is that they are not thermoplastic, which limits their potential for use in certain applications. By addressing this issue, we hope to make bacterial cellulose films more competitive with traditional plastics while maintaining their eco-friendliness.” The research aims to serve as a reminder that natural raw materials may already possess the necessary characteristics to perform beyond the functions of plastic packaging.

Global packaging company Eviosys has launched Ecopeel, a metal food can featuring a peelable foil that is directly sealed onto the can body. Ecopeel reduces carbon emissions by 20% by using foil instead of the traditional ring-pull. According to Eviosys, the solution has a 45-degree sealing surface, making it easier to open the can with less force needed. In addition, the smooth body and 100% aperture capability of the packaging solution help reduce food waste. Eviosys said that Ecopeel reduces packaging complexity by enabling customers and brands to fill and seam the can. This not only makes the filling process five times faster but also ensures a cleaner and safer environment, reducing spoilage and energy consumption. Tomas Lopez, CEO at Eviosys, said: "At our core, we are committed to transforming the packaging sector through innovation to enable a truly circular economy. With Ecopeel, we can offer our customers this transformed packaging experience, strengthening their sustainability and inclusivity credentials, expediting their internal processes and enhancing their brand visibility." Currently, Eviosys is in discussions with businesses across Europe for the launch of its Ecopeel solution, and to expand the range to other sectors, including pâté, pet food and olives.

CJ Food & Nutrition Tech (CJ FNT) has recently announced the launch of TasteNrich Hybind, a solution designed as an alternative to traditional phosphates. With a focus on natural ingredients, the product aims to meet the growing demand for healthier and clean-label options. Conventional phosphates have long been employed to enhance texture and moisture retention in processed meats, however concerns over their potential health risks have triggered a need for more natural and efficient alternatives, the company said. It described TasteNrich Hybind as "able to strike a delicate balance between natural sourcing and uncompromised performance,” highlighting that many existing phosphate replacements can fall short in functionality or taste. An application scientist from CJ FNT said: “Furthermore, TasteNrich Hybind showed improved performance such as high cooking yield and less purge loss during shelf life”. “TasteNrich Hybind is a versatile solution that can be applied to various meat types and processing methods.” According to CJ FNT, the solution will be showcased at the upcoming food technology exhibition IFT FIRST, taking place from 16 to 19 July 2023 in Chicago, Illinois. Visitors will have the opportunity to see how the solution can help to enhance the performance of processed meat products, the company said in a statement announcing the launch. CJ FNT is part of South Korea-based international company CJ Group, and a business unit of CJ CheilJedang, a global food & bio company. It supplies fermentation-based bio-products for human nutrition and speciality taste solutions at its multinational manufacturing facilities.

Mondelēz International has introduced a new truffle format to its Toblerone range. Made with honey and almond nougat, the new format showcases the Toblerone product in the form of diamond-shaped truffles. The truffles are a shell of iconic Toblerone chocolate featuring a smooth and velvety centre with tiny pieces of crunchy nougat. Claire Kamara, brand manager for Toblerone at Mondelēz International said: “We are incredibly excited to share Toblerone’s most recent development, Toblerone Truffles, to help celebrate those special moments, whether treating yourself or your loved ones”. She continued: “This new addition has achieved a spot in the top 10% of all Mondelēz International tested concepts in the past 3 years, making it the perfect seasonal gift, and helping retailers to drive premium sales and trade-up with a remarkable and distinctive addition to their Christmas and all-year-round offering”. The Toblerone Truffles will launch in July in selected UK stores for an RRP of £6.09.

Emergent Cold Latin America (Emergent Cold LatAm) has inaugurated a new facility located in Durán, Ecuador, which marks the beginning of the company’s operations in the country. The refrigerated storage and logistics services provider announced that it intends to invest up to $50 million in the country over the coming years. Emergent Cold LatAm said the new warehouse, which has capacity for 10,320 frozen pallets, was built using sustainable technological solutions to ensure energy and water savings. Its location is strategically placed to provide convenient access to key ports and is prepared for future expansions. With its entry into the Ecuadorian market, the company aims to support the country’s infrastructure and contribute to the continuity of its economic growth. Carlos Burgos, head of Emergent Cold LatAm in Ecuador commented: “We have the most modern facilities in the country, contributing to the competitiveness of the logistics sector in Ecuador, and adding great value to our customers in terms of safety, quality, and food preservation”. Burgos added: “The country is known as the largest shrimp and banana exporter of the world, but certainly, all food producers and exporters can benefit from the state-of-the-art infrastructure that we are offering”. Emergent Cold LatAm was founded in 2021, aiming to cover the need for modern cold chain solutions in the market and to meet increasing demand from domestic and global customers. The company currently operates more than 500 trucks and more than 60 cold storage facilities, including seven new facilities now under construction to complete a total of 11 countries across Latin America.

The Naked Market has announced the acquisition of Haus after the brand faced struggles following a public loss of investor funding. Founded in 2019 in Sonoma, California, US, Haus is a low-alcohol aperitif brand that uses natural ingredients and provides subtle flavour profiles in its drinks. The Naked Market is now re-launching Haus with four of the brand's popular products, which include: Citrus Flower, Pomegranate Rosemary and Grapefruit Jalapeño. The company also plans to expand Haus into new categories within the food and beverage industry. As a part of the re-launch, Sonoma-based winemaker Micah Wirth has joined the team to assume a leading role in winemaking and R&D initiatives. The deal will see The Naked Market give 5% of the company back to previous Haus employees, founders and investors. This gesture is aimed at expressing gratitude for the efforts of those who played a crucial role in establishing and shaping the brand. The Naked Market’s CEO and co-founder, Harrison Fugman, said: “It’s incredibly difficult to build an iconic brand in the food and beverage space, but Haus did so and in short order. Our goal in acquiring Haus is to bring an outstanding brand back to market and build off of the strong community it created, with an increased focus on unit economics.” The Naked Market’s COO and co-founder, Alex Kost, added: “While we had no plans on our roadmap to enter the alcohol industry when the opportunity arose to take over a brand as strong as Haus, we quickly put the process in play to get a deal done". Haus will continue to be sold via the brand's website, with plans for expanding its retail presence in the near future. Financial terms of the transaction were not disclosed.

Dairylea is rebranding its Lunchables range under the name Lunchers, with new and improved recipes. Lunchers can be packed for easy out-of-home consumption and is said to align with the rest of the portfolio, which includes Dunkers, Snackers and Filled Crackers. Featuring snackable crackers in Dairylea cheese and Ham or Chicken options, the packs are said to be a good source of protein and calcium with no artificial colours or flavours. Ria Rianti, senior brand manager at Mondelēz International, said that the new packs will contain less salt and saturated fat than the previous recipe, while “maintaining the same great taste and quality” as its other Dairylea products. Rianti commented: “The Dairylea range has been trusted by parents to deliver tasty and convenient cheese snacks for over 70 years, with an incredible 91% brand awareness. Snacking cheese has been a key driver of category growth over the last number of years, adding £56m since 2020, and Dairylea has contributed significantly to this growth through performance on our core range and innovation.” Lunchers will be available for retailers to order from the start of July.

KP Snacks is expanding the Butterkist range with the launch of a new flavour, Crunchy Hazelnut Chocolate flavour toffee popcorn. The new Butterkist variant delivers a sweet snacking experience while offering a lower-calorie option, incorporating hazelnut, chocolate and toffee flavours. A 30g serving of the new popcorn flavour is 128 calories. Jenny Blanco Bancia, marketing manager at KP Snacks, said: “Butterkist is the nation’s favourite popcorn brand and we are proud to be delivering another delicious, innovative new product to delight our consumers and bolster sales for our retailer partners. The Crunchy Hazelnut Chocolate variant offers a tasty and unique treat, ideal for disrupting shoppers and driving brand penetration.” Butterkist Crunchy Hazelnut Chocolate flavour toffee popcorn 155g sharing bags will launch in UK Co-op stores from early July before rolling into Tesco, Asda and Sainsbury’s stores at an RRP of £2. The £1.25 PMP will launch to commercial and industrial customers in late July.

A notice of auction for the sale of Bang Energy owner, Vital Pharmaceuticals (VPX Sports), has been cancelled, with US-based Monster Beverage set to complete the acquisition. A court document filed on 28 June said that Monster subsidiary, Blast Asset Acquisition, was the successful bidder for VPX Sports' assets, which had been due to go up for auction today (30 June). The document filed with the US Bankruptcy Court for the Southern District of Florida showed the two parties had entered into an asset purchase agreement whereby the assets were valued at $362 million, including a $25 million deposit and assumption of assumed liabilities. VPX filed for Chapter 11 bankruptcy in Florida, US, in October 2022 to help the company recover from multiple lawsuits that had impacted its “short-term outlook” and a cost impact of “reconstituting the company’s national distribution network that resulted in a summer revenue gap”. Monster Energy was awarded approximately $293 million in damages from the District Court for the Central District of California in a false advertising and trade secrets case against VPX two weeks prior to the filing. The jury found VPX and its former chief executive officer John H. Owoc to have falsely advertised the “super creatine” ingredient of Bang Energy. In April, Monster was granted a permanent injunction by the court preventing Bang Energy from marketing its drinks as containing “super creatine”, or any other form of creatine. VPX said in a court filing that the proposed sale to Monster is supported by its lenders and "represents the only viable path" to repaying its creditors in Chapter 11. It also stated that the sale was being upheld by the US Federal Trade Commission (FTC). The FTC had indicated it would issue a review of the Monster transaction as part of the process. Bang Energy announced it had terminated its exclusive distribution partnership with PepsiCo in November 2020, seven months after the agreement was made. At the time, the brand cited multiple issues and concerns regarding its performance since the distribution partnership began with PepsiCo. FoodBev has reached out to VPX and Monster Beverage for comment.