SVG Ventures Thrive and NEC X are partnering to build bridges between agritech entrepreneurial ecosystems and NEC X venture-building capabilities. Launched in 2018, NEC X is the NEC Corporation’s Silicon Valley innovation hub and venture studio. By partnering with SVG Ventures Thrive, a global investment and innovation platform, it will collaborate to identify opportunities for new ventures in agriculture and fast-track acceleration of resulting ventures from NEC X. The organisations will focus on North America initially. SVG Ventures Thrive will provide access to sector-focused entrepreneurial talent from its pre-seed Academy programmes and founder database. NEC X will also benefit from strategic industry insights derived from the platform and Thrive team, as well as participate in exclusive ecosystem activities alongside Thrive portfolio companies and corporate partners. In the collaboration, NEC X will bring its R&D expertise in emerging technologies such as artificial intelligence (AI) and machine learning, sensors, data analytics and cloud computing to the agritech venture. It can assist entrepreneurs in implementing advanced solutions like precision agriculture, automated farming systems, crop monitoring and predictive analytics for optimised production and resource management. NEC provides a spectrum of technology products and services globally across various industry verticals. In this context, NEC Corporate participates in the agriculture market with a digital platform solution, CropScope, supporting agriculture operations with AI and data analytics. Shintaro Matsumoto, president and CEO of NEC X commented: “At NEC X, we recognize the growing importance of the agriculture and food industry in addressing global challenges such as climate change and a growing population”. Matsumoto added: “By partnering with Thrive, we're excited to support entrepreneurs in this space and jointly innovate to advance the future of agriculture and food”.

Dutch spirits producer Lucas Bols has acquired Nuvo Sparkling Liqueur from the US-based London Group for $5.7 million. Nuvo is a pink sparkling liqueur made of vodka, sparkling wine and a blend of fruit nectar. The brand’s primary focus has been on the US markets as well as select markets in Latin America. In December 2017, Lucas Bols entered into a strategic partnership with the London Group for Nuvo which included a put-and-call option. The put option (which gives the holder the right to sell a stock) was exercised by the London Group earlier this month. For the last five years, as part of the strategic partnership, the Nuvo business has been part of the consolidated Lucas Bols reporting. During this period, an annual commission of 60% of contribution after advertising and promotion expenses was paid to the London Group. By acquiring the brand, this commission payment is no longer required – set to improve the profitability of the Nuvo brand for the Lucas Bols Company. In a statement, Lucas Bols said: “The acquisition of the Nuvo brand fits well in the growing aperitif moment of consumption, and with its super-premium positioning, it contributes to the premiumisation of our portfolio”. The purchase price of $5.7 million was determined with reference to the financial performance of the previous fiscal year.

Betty Buzz, a brand of sparkling mixers founded by American actress Blake Lively, has announced the launch of a new line of low-alcohol canned cocktails. The canned cocktails, which have an ABV of 4.5%, are made from fruits, spices, herbs and premium spirits, and contain no artificial flavours, colours or sweeteners. Betty Buzz's RTD canned cocktail range is available in three flavours: Sparkling tequila with lime shiso, which has effervescent tequila paired with notes of lime and shiso; Sparkling tequila with oak smoked lemonade, which features sparkling tequila lemonade infused with warm oak, orange and butter extract; and sparkling bourbon with apple ginger sour cherry, contains sparkling bourbon paired with flavours of apple, ginger and sour cherry. Andrew T. Chrisomalis, co-founder and chairman of Betty B Holdings, said: "When it comes to quality, we're absolutely uncompromising. Whether it's buzz or booze, everything we make is real and delicious. The early success of Betty Buzz proved people expect more from what they drink. And we're going to be the beverage company to serve it to them." Betty Booze is available nationwide, online, and in-store at Total Wines & More for an SRP of $14.99 per four-packs of 12oz recyclable cans.

Best of Poland, a UK importer and distributor of Polish food and drink products, has unveiled two new sugar-free options to extend the Ngine range of energy drinks. Ngine Mojito Zero Sugar and Ngine Original Zero Sugar now join Ngine Original, the energy drink which includes natural caffeine and high juice content (20%), with no added sugar, and is said to deliver an instant energy boost when required. Ngine Mojito Zero Sugar retains the Lime & Mint flavour found in the Ngine Mojito Original drink, with zero added sugar. Debbie King, retail sales and marketing director at Best of Poland, said: “Energy drinks are increasingly popular and it’s a rapidly growing category, but consumers are also seeking healthier options across all aspects of their diet so these two new zero sugar options are the ideal way to meet both requirements while delivering extra shopper choice.” She added: “Ngine is a very popular, tried and trusted energy drinks brand which offers retailers the opportunity to benefit from significant brand and category growth within the UK market, while giving consumers two new healthier and competitively priced options to meet growing demand for zero sugar products.” All three Ngine flavours are available in 250ml cans. Ngine Original is also available in a 4 x 250ml multipack. Ngine Mojito Zero Sugar, Ngine Original and Ngine Original Zero Sugar are available in major UK retailers for an RRP of 45p per 250ml.

Technological advancements are the driving force behind the F&B industry's ability to push boundaries and deliver new and exciting products. One such breakthrough making waves in recent years is electroporation. By harnessing the power of electrical pulses, electroporation has opened up a world of possibilities for food scientists and manufacturers. FoodBev's Phoebe Fraser explores. Electroporation is a biophysical phenomenon in which cell membrane permeability is increased through pulsed electric fields (PEF). This increased membrane permeability can be useful in many applications in biotechnology, medicine and even the F&B industry. From intensifying flavours to improving food safety and extending shelf life, this remarkable technology is transforming the way we produce, process and consume food and drinks. Flavour is the backbone of any successful food or beverage. Electroporation offers an innovative approach to intensifying and modifying flavours. By subjecting food ingredients to brief pulses of electricity, electroporation creates microscopic pores in cell membranes, allowing flavours to penetrate deep within the tissue. This technique enables the incorporation of flavours that were previously challenging to achieve, resulting in enhanced taste profiles and more tantalising sensory experiences. From infused fruits and vegetables to meat marinades and spirits, the possibilities for flavour experimentation with electroporation are boundless. Improving nutritional value Consumers today are increasingly conscious of the nutritional content of their food and beverages. Electroporation offers a promising avenue for enhancing the nutritional value of products. By using electric pulses to permeabilise cell membranes, the bioavailability of essential nutrients, such as vitamins and minerals, can be significantly improved. This means that the body can absorb these nutrients more effectively, leading to attractive on-pack claims for manufacturers and enhanced nutritional benefits for consumers. Whether it's fortifying beverages with vitamins or boosting the nutritional profile of plant-based alternatives, electroporation allows for the creation of healthier and more nutritious food and drink options. Germany-based Elea Technology is a global supplier of PEF systems to the food, beverage and scientific sectors. The company says that its PEF food processing systems enhance production lines, improve the quality of products and provide savings in time and energy. “PEF opens the cells of fresh produce resulting in significant increases in yield, freshness, flavour and nutritional preservation," says Elea's website. "Our PEF systems use precise and targeted electrical pulses to open the cell membrane (electroporation) of raw products. It's a clean, gentle and targeted process that can be used to benefit a broad range of products." Coolwave Processing is a high-tech novel technology company from Wageningen, the Netherlands. The company's PurePulse technology is a proprietary form of electroporation designed specifically for the F&B industry, offering benefits such as improved food safety, extended shelf life and enhanced product quality. The company's technology can effectively inactivate microorganisms such as bacteria, yeast and mould. The high-intensity electric pulses disrupt the cell membranes of microorganisms, rendering them non-viable and reducing the risk of spoilage or foodborne illnesses. The controlled application of electroporation helps to maintain the nutritional integrity of food products. By selectively targeting unwanted microorganisms without causing significant thermal damage, PurePulse technology can preserve the vitamins, enzymes and other sensitive nutrients present in juices, fruits and other products. “Radical” opportunities PEF can be applied to a broad range of products – “where quality counts, will become the technology of choice within the industry,” says Elea. From retaining freshness and improving cutting, to increasing sugar yield and the extraction of healthy compounds and colours, to controlling fermentation, Elea’s electroporation solutions span all corners of the F&B industry. PEF can alter the physical structure of fresh produce to allow for new applications and uses. Targeted electrical pulses can open the cell membrane with no adverse effects, creating “radical” new opportunities for food. Elea gives the example of a string made from a single potato that had its structure altered using PEF. The potato had the strength and flexibility to maintain its structural integrity and provide new opportunities for product development. The company says new shapes, cuts and snack opportunities could arise as a result of using PEF on plant cells and that PEF-treated raw materials are stronger, longer, much more flexible, easier and cheaper to process than those not treated with PEF. PEF has various effects on many different food items. Potatoes, sweet potatoes, carrots, tubers and other root vegetables pass through the PEF systems to become better fries, crisps, chips and other snacks. This is because the machines can increase colour vibrancy, improve the development of dramatic shapes, enhance cutting ability, produce a less feathered, smoother surface and improve texture and crispiness. A smoother product surface reduces oil uptake, which results in a healthier snack with a better mouthfeel. Less feathering enables better adhesion and distribution of seasoning and flavouring. This can all be achieved with the electroporation process. Drying process PEF can also produce better-dried fruits and vegetables, leading to higher-quality dried products with increased form stability and less shrinkage, while retaining taste, colour and aroma. As PEF opens cell membranes, it increases internal diffusion and provides greater control over the drying process, which improves stability and creates a more appetising product. Better shape preservation with PEF treatment produces a more open product structure, enhancing rehydration. For example, PEF-treated freeze-dried fruits rehydrate almost instantly with a 20% increase in rehydration capacity. PEF enables energy savings with reduced drying time and lower drying temperatures. For example, Elea Technology says that PEF-assisted hot air onion drying can enable a reduction of the drying time by approximately 20%, coupled with a reduction in the temperature of 10°C in the last drying section. This results in a product of higher quality, with retained natural aroma, a more intense flavour and much better shape stability. Extending freshness One of the most significant challenges in the F&B industry is maintaining product freshness and extending shelf life without the use of chemical preservatives. Electroporation offers a non-thermal preservation technique that helps achieve these objectives. By subjecting food to precise electrical pulses, electroporation disrupts the cell structure of spoilage microorganisms, such as bacteria and fungi, without affecting the quality or taste of the product. This process helps to extend shelf life, reduce food waste, and eliminate the need for synthetic preservatives. Electroporation has already found applications in preserving fruit juices, dairy products and even fresh-cut produce, revolutionising food safety standards. In addition to its numerous food quality and safety benefits, electroporation also contributes to manufacturers' sustainability efforts. Traditional thermal processing methods, such as pasteurisation, can consume significant amounts of energy. Electroporation, on the other hand, is a non-thermal technique that operates at lower temperatures, reducing energy consumption during processing. This makes it an attractive option for manufacturers looking to minimise their environmental footprint while maintaining high-quality products. The Netherlands-based company Pulsemaster specialises in the development and manufacturing of electroporation systems for various applications. The company uses PEF to enhance processes such as extraction, preservation and microbial inactivation, "not only as a method for mild food preservation but also as a means of improving process efficiency and product quality". Pulsemaster's PEF can improve the mass transfer properties of food products, allowing for better penetration and distribution of additives, flavours or preservatives. This improved mass transfer can contribute to better preservation and overall product quality, helping to extend the freshness and shelf life of the product. Furthermore, the technology has the potential to minimise oxidation processes that can lead to flavour degradation and discolouration. By reducing oxidative reactions, Pulsemaster's PEF technology can maintain the product's sensory characteristics, such as taste, colour and aroma, leading to an extended shelf life. Clean label Consumer demand for clean label products continues to rise as people seek transparent and natural ingredient lists. Electroporation aligns with this trend by offering a clean label alternative to traditional processing techniques. By avoiding the use of chemical additives and preservatives, electroporation allows manufacturers to produce food and beverages with minimal processing and an ingredient list that resonates with health-conscious consumers. This technology helps create clean, natural and wholesome products that meet the evolving preferences of modern consumers. Electroporation is not only transforming the way we create and consume food and drinks but is also driving sustainability efforts in the industry. By operating at lower temperatures and reducing energy consumption during processing, this non-thermal technique offers an environmentally friendly alternative to traditional methods. Moreover, electroporation aligns with the rising demand for clean-label products, allowing manufacturers to produce natural, minimally processed goods that cater to the preferences of health-conscious consumers. With its ability to enhance flavours, improve nutritional value, extend freshness, and contribute to a cleaner and more sustainable food industry, electroporation is undoubtedly revolutionising the F&B landscape and paving the way for a tastier and healthier future.

Premier Foods has expanded its range of Loyd Grossman pasta sauces with the addition of two ‘Stir-In Sauces’ designed to create a restaurant pasta experience at home. The new sauces, tomato and mascarpone and sundried tomato and basil are non-HFSS and contain no added sugar. They were created to offer a “lighter pasta coating that is more aligned to restaurant dishes” as they use a “different cooking method and are designed to be stirred through hot pasta to preserve the al dente texture”. The new range is said to provide consumers with a deep and intense flavour competing with restaurant-quality pasta. They were created in response to feedback that nearly two-thirds of consumers chose to reduce the amount spent on eating out, with high-quality meals still remaining a priority. Andrey Sokirkin, global marketing director, cooking sauces at Premier Foods, said: “The new Loyd Grossman range will answer the growing consumer demand for premiumisation in cooking sauces, with Stir-In Sauces that offer authentic and distinct flavour options for a restaurant-worthy meal at home”. He continued: “The Stir-In Sauces are also HFSS-compliant to appeal to more health-conscious consumers – and ensure retailers can display them anywhere in-store for maximum visibility. By bringing both a high-quality and better-for-you experience, the sauces will attract new and loyal customers looking to try something new from a trusted brand that is known for its quality cooking sauces.” The sauces are available in 185g jar format for an RRP of £3.50. The range is initially available in Morrisons supermarkets with further retail rollout in July.

Mars Ice Cream has unveiled plans to grow the business to $1 billion by 2030 through sustainability implementations. The company has twelve billion-dollar brands across the globe that fall into the snacking, food and pet categories, including M&M’s, Extra gum and Snickers. Reaching the $1 billion figure in sales would place Mars Ice Cream among these brands, it said. Mars entered the ice cream category 35 years ago after it purchased the Dovebar brand. Dovebar is said to be the first Mars Ice Cream product with a sustainability ambition. Dovebars are made with 100% real ice cream using vanilla sourced from a large-scale project in Madagascar. The project, in partnership with the 'Livelihoods Fund for Family Farming', works to improve the lives of 2,700 vanilla farmers. It specifically focuses on empowering female vanilla farmers and improving the financial stability of all farmers and their communities. "The widespread popularity of iconic Mars brands gives consumers the opportunity to enjoy their favourite candies as innovative Mars Ice Cream products," said Shaf Lalani, general manager for Mars Ice Cream. "Mars Wrigley North America will deliver both growth and positive societal impact with our vanilla for Dovebar and empower women throughout our supply chain." Mars Wrigley manufactures Dovebars in its Burr Ridge facility in Illinois, US. The facility is said to source 100% renewable electricity and sends zero waste to landfills. Additionally, Mars is investing hundreds of millions of dollars into innovative sustainable packaging with the aim of having 100% of all Mars packaging reusable, recyclable or compostable. Mars recently reduced the film gage in its Dove ice cream bars, which eliminates 27 tons of plastic annually, across four different product offerings. "At Mars, we see an opportunity to grow our ice cream business not only in North America but around the globe," said Anton Vincent, president at Mars Wrigley North America and head of Mars Ice Cream globally. "We're innovating with a focus on product and purpose, and expanding our global manufacturing capabilities to ensure we can meet rapidly rising consumer demand."

Scotland’s Annandale whisky distillery is set to trial a new thermal energy storage technology that could help replace fossil fuels, awarded £3.6m by the UK government. The technology was developed by University of Edinburgh spinout Exergy3, invented by chief technology officer Adam Robinson. It is described as a “decarbonisation machine”, claimed to be capable of replacing up to 100% of the fossil fuels currently used in high temperature industrial processes. A demonstration machine will be installed at the Annandale Distillery in Dumfries and Galloway, set to result in the production of a carbon-neutral whisky. Exergy3’s modular energy storage system takes excess renewable energy from the National Grid and stores it at temperatures of up to 1200°C with minimal energy losses, the team said. Exergy3 added that the technology can store up to 36MWh of thermal energy on the footprint of a 40ft shipping container, and can be easily transported and installed on site. The company was awarded funding from the UK government’s £55 million Industrial Fuel Switching Competition, as part of the £1 billion Net Zero Innovation Portfolio (NZIP), for the distillery trial. It has also been supported by access funding from the University of Edinburgh’s commercialisation service, Edinburgh Innovations, and has received £400,000 investment from Scottish Enterprise in addition to £200,000 from the agency’s High Growth Spin Out Programme. Co-owner of Annandale Distillery David Thomson commented: “Our distillery is on a journey towards net zero. Being able to raise all of the steam we need via green electricity would be a massive step forward for us, and for the Scotch whisky industry as a whole. We look forward to partnering with Exergy3 on delivering this really important project.”

McCormick & Company has promoted its president and chief operating officer, Brendan Foley, to the role of president and chief executive officer, effective 1 September 2023. Foley will replace current CEO Lawrence E. Kurzius, who will continue to serve as the company's executive chairman of the board. Kurzius held the positions of chairman and CEO at McCormick for over seven years. In June 2022, he transferred the role and duties of president overseeing the company's global operations to Foley. Foley first joined the company in 2014 and has held various leadership roles, including president of US consumer products; president of the company's North American division; president of global consumer, Americas and Asia, and most recently, as president and chief operating officer. Prior to joining McCormick, he also worked for HJ Heinz and General Mills. Michael D. Mangan, lead director for McCormick's board, said: "During tenure as CEO, sales grew over 50%, and market capitalisation more than doubled. Lawrence is widely credited with driving a period of tremendous growth, performance and expansion – including top-tier organic sales growth and the acquisitions of iconic brands like Frank's RedHot, French's and Cholula in addition to FONA, embedding purpose-led performance into McCormick's culture by championing the company's industry-leading sustainability efforts, and successfully leading McCormick through the unprecedented global pandemic." Kurzius commented: "...I am particularly excited to see my successor Brendan Foley leading the business forward. With his passion for McCormick and elevation of our commercial growth plans and execution, Brendan has a proven track record of delivering results as a leader. Moreover, he understands the importance of continuing our growth while ensuring we do the right things for people, communities, and the planet."

Hormel Foods has added a new limited-edition flavour to its Corn Nuts brand: Mango habanero. The flavour brings together the sweetness of mangoes and the intense heat of habanero peppers. Tim Bortner, convenience store and foodservice brand manager at Hormel Foods, said: "We know that consumers are increasingly eager to explore fresh and creative flavours. Our new variety pairs our craveable Corn Nuts kernels with a bold and sweet, yet tangy profile that packs a punch of heat." Corn Nuts' mango habanero-flavoured corn kernels will be available from today until 2 August exclusively at 7-Eleven and Speedway stores nationwide.

Eremid Genomic Services has secured an additional $3m investment from venture capital firm Coddle Creek Capital (CCC) following its acquisition in 2022. CCC's Fund 2 will support Eremid’s growth and the expansion of its clinical genomics capabilities, reinforcing its position in the biotech hub at the North Carolina Research Campus, Kannapolis, USA. As part of the expansion, Eremid said it will grow its science team, add to its range of high-specification genomic instruments and automation, and advance its GxP capabilities. It aims to increase capacity for large-scale applications and studies, including in nutritional sciences and agricultural genomics. Eremid already supports research and clinical studies using technologies from genomics companies including Illumina, PacBio, 10X Genomics, ThermoFisher and Nanostring. The additional investment from CCC enables the company to take this further with the acquisition of the PacBio Revio system, said to offer a 15-fold increase in throughput in long-read sequencing compared to existing PacBio Sequel IIe systems. Eremid said Revio will be a key component in the company’s genomics toolbox, enabling larger-scale studies and novel applications. The investment will also support a new LIMS system and supporting infrastructure. Julian Abery, chief business officer at Eremid said: “This new investment is a substantial milestone and we are grateful for Coddle Creek Capital’s unwavering support and shared commitment to advancing genomics research”. John Allen, general partner at Coddle Creek Capital added: “Our focus has always been to invest in scientific excellence and Eremid already provides access to advanced genomics expertise and technology. “Here, we are reinforcing our commitment to the company and wider genomics community, enabling Eremid to take its clinical genomics services to the next level, meeting the demand for high-end expertise and data, and supporting larger, more intricate studies.”

Ardent Mills, a premier flour-milling and ingredient company, has launched two new products, Ardent Mills Egg Replace and Ancient Grains Plus Baking Flour Blend. Ardent Mills developed Ardent Mills Egg Replace, a replacement for dried and liquid whole eggs that can provide long-term cost efficiency and supply stability. It is composed of four ingredients, including chickpea flour, and is designed for optimal taste, function, and ease of use in bakery applications. Additionally, the Ardent Mills Egg Replace is gluten-free, vegan and contains no major US food allergen or soy ingredients. Ancient Grains Plus Baking Flour Blend is blended from whole-food ancient grains and chickpeas to provide more quality protein than traditional flours. According to Ardent Mills, it simplifies baked goods innovations and reduces reliance on added protein ingredients while supporting finished-goods protein goals. Crafted with a mild flavour, Ancient Grains Plus Baking Flour Blend can be incorporated into a variety of bakery applications. It is plant-based and gluten-free and also contains no major US food allergens. Angie Goldberg, chief growth officer at Ardent Mills, said: "Ardent Mills is committed to delivering ingredients that bring value to the food life cycle, from production to consumption. Our latest products, Ardent Mills Egg Replace and Ancient Grains Plus Baking Flour Blend, underscore our commitment to being strategic partners with our customers by providing proactive solutions to industry challenges while simultaneously meeting consumer demand."