A new law that would restrict the in-store placement and price promotion of products high in fat, sugar and salt is set to be introduced in Wales. Expected to be introduced in 2024 and rolled out across Wales by 2025, the law builds on the government’s aim of improving diets and helping to prevent obesity by restricting the ways foods high in fat, sugar or salt can be promoted. According to the government, over 60% of adults in Wales are above a healthy weight, and over a quarter of children are overweight or obese by the time they start school. It will determine which products can be included in volume-based promotions, such as multi-buys, and will restrict where products high in fat, sugar or salt can be displayed in a store. Temporary price promotions and meal deals are also expected to be included to restrict the “inclusion of the unhealthiest products”. Products that fall under the new legislation will aim to align with the same products included within England’s legislation. Among England’s listed items for its legislation are; soft drinks with added sugar, crisps, granola, sweet and salty popcorn, chewing gum, ice cream, sponge cakes, flavoured Greek-style yogurts, ready meals and more. The deputy minister for mental health and wellbeing, Lynne Neagle, said: “This legislation will take forward our commitment to improve diets and help prevent obesity in Wales. While similar legislation is also being introduced in England, I am minded to include temporary price reductions and meal deals within our restrictions.” She added that no product or form of promotion will be banned, however, the aim is to “rebalance” food environments towards healthier products, “so that the healthy choice becomes the easy choice”. She continued: “This is an important part of the jigsaw as part of our ‘Healthy Weight: Healthy Wales’ strategy as part of a multi-component approach. Our next generation deserves a different ‘normal’ where healthier foods are more available, affordable and appealing, and high-fat, sugar and salt foods are not a core part of our diet. Our current and future generations deserve better.” Public Health Wales’ recent Time To Talk Public Health survey showed strong public support for government action to make food healthier, according to the Welsh government. 57% of people agreed that governments should use financial tools such as taxes to reduce sugar in foods with high levels and 84% of respondents said they intend to take action within the next 12 months to achieve or maintain a healthy weight. Ilona Johnson, consultant in public health for Public Health Wales, said: “Public Health Wales welcomes this new legislation to support people to make the healthier choices we know they want to make. With over 60% of adults and over a quarter of children under five now overweight or obese, this is a serious issue in Wales.” Johnson added: “This is an incredibly complex issue and there is no single solution. We know from the evidence that policies targeting the food environment are effective and a strong legislative framework is an important step in helping us to shift the balance towards healthier choices and healthier people.”

Victoria Arduino, a coffee machine manufacturer owned by Simonelli Group, has extended its E1 Prima range with the launch of a new model. E1 Prima EXP boasts an additional feature that allows for the extraction of PureBrew. PureBrew is a new three-phase coffee extraction method without the pressure of a traditional espresso machine. This technology incorporates a patented conical double-mesh filter, delivering the enjoyment of a filter coffee with unique qualities, setting it apart from alternative methods of filter extraction. E1 Prima EXP also features New Engine Optimization (NEO) technology, which is a new approach to water heating for coffee extraction with reduced energy consumption. With this technology, E1 Prima EXP ensures rapid water heating and improved energy efficiency. The boilers feature a compact design and are equipped with insulation and a coating that effectively minimises energy loss.

FrieslandCampina and Mondelēz International have entered into a four-year agreement with the aim of lowering the greenhouse gas (GHG) emissions of the milk supplied by FrieslandCampina's member dairy farmers. The agreement aims to achieve a reduction of approximately 14% in these emissions by 2025, compared with the levels recorded in 2019. The partnership will help to reduce carbon emissions in the dairy supply chain. The milk is used for the production of Mondelēz's chocolate and biscuit products in Europe. Sanne Griffioen-Roose, director of farm sustainability at FrieslandCampina, stated: “Together with our member dairy farmers, we are working towards producing net climate-neutral dairy by 2050 at the latest". She continued: "FrieslandCampina’s approach is to measure, act and monitor. We are excited to partner with Mondelēz International, because by collaborating with them, we can reward our farmers for their hard work and realised greenhouse gas reductions while also investing in programmes to continuously improve sustainability at the farms.” Vanessa Harrer, senior director of marketing and sustainability at Mondelēz Europe, added: “Dairy ingredients are important components for our well-known chocolate, biscuit and cheese brands, such as Milka, Cadbury Dairy Milk and Philadelphia, and play a role in our sustainability strategy, which was recently named the company's fourth strategic pillar. Therefore, we are proud to invest in a strong partnership in Europe to work closely with our dairy supplier FrieslandCampina, encouraging and supporting their initiatives to measure greenhouse gas reductions and take action to reduce, track and report carbon emissions.”

Tate & Lyle has opened a new innovation and collaboration centre in Jakarta, Indonesia, as the company looks to expand its presence in the Asia Pacific region. The new Customer Innovation and Collaboration Centre has a combined office and laboratory, which Tate & Lyle expects to support healthy living in Indonesia through food science and ingredient solution innovation. The centre will enable customers to create new or reformulated on-trend food and beverage products that meet local needs and preferences. Tate & Lyle’s local technical, commercial and sales experts based at the new centre – and the customers they partner with – will continue to be supported by the company’s global network of nutrition, regulation and application experts. Nick Hampton, Tate & Lyle CEO, said: “We’re excited to open our Customer Innovation and Collaboration Centre in Indonesia, one of a 17-strong global network of labs. From our new base in Central Jakarta, our local team will help food and drink producers to tap into our leading ingredient portfolio and unmatched ability to formulate across the intersection of sweetening, mouthfeel and fortification, co-creating food and drink products with less sugar, fat and calories and with the added nutritional benefits of fibre and plant protein.” The company says that 13% of the Indonesian population suffers from diabetes and that its commitment to enabling healthy eating is aligned with the efforts of the Indonesian Ministry of Health in preventing diabetes. Head of nutrition, regulatory and scientific affairs at Tate & Lyle, Kavita Karnik, commented: “We use our portfolio of dietary fibres to not only reduce sugar, which they can do very effectively, but to provide additional health benefits such as help with maintaining blood glucose and keeping us feeling fuller for longer, which can help with weight management. Emerging science, including the multi-national research collaborations we establish and drive, shows dietary fibre can provide wider benefits, from brain health to metabolic health and reduced risk of non-communicable diseases such as type 2 diabetes, which is why we predict it will be a growing local trend in Indonesia.” This is the company's latest investment in Asia Pacific, following its acquisition of stevia producer Sweet Green Fields in China in 2020, a tapioca-modified food starch manufacturer in Thailand in 2021 and its $237m purchase of China-based prebiotic fibre manufacturer Quantum Hi-Tech (Guangdong) Biological in 2022.

Labelling and functional materials company Avery Dennison has introduced four new “premium” labelling papers made from recycled pulp and alternative fibres. The new range – available in the Europe, Middle East and North Africa (EMENA) region – consists of three new papers made from 100% recycled fibres and one from hemp fibres, Fasson rPaper Black FSC 100% recycled is a black, core-tinted, uncoated paper designed to provide a visually striking label for various applications – it’s black colour provides a “seamless and premium look,” avoiding white edges or revealing whiteness from the back of wine bottles. The company says that this paper eliminates bleeding problems in ice buckets and offers “excellent” printability and embellishment compatibility. Fasson rMartelé Black FSC 100% recycled is an uncoated, matte paper with a distinctive tactile embossed finish. Similar to the rPaper Black, this paper also eliminates the problem of black ink bleeding in ice buckets and, being pulp-coloured, ensures a sophisticated and clean appearance by avoiding the unpleasant issue of the label's white edge and backside. Fasson rMartelé Blanc FSC 100% recycled is also an uncoated, matte paper with the same tactile embossed finish as rMartelé Black. This product is set to be available later this year and it matches the non-recycled Martele Blanc in the current portfolio, allowing for integration of existing lines of wine and other high-end products. Additionally, it offers “excellent” printability with all the standard print methods and embellishing techniques. Fasson Hemp 50% FSC paper provides a natural and bulky feel with its white uncoated, matte surface designed for premium organic products. It offers a sustainable alternative to traditional wood pulp-only based papers and utilises 50% hemp fibres that are sourced regionally from France and Germany and can be harvested up to 7 times annually. Its high-grammage face stock also makes it useful for labels that feature embossed or debossed details. Vladimir Tyulpin, marketing manager of premium solutions at Avery Dennison, said: “By incorporating these sustainable options, our Sustainable ADvantage portfolio helps brands reduce their environmental footprint and move towards a more sustainable and circular economy. These solutions are particularly beneficial for industries such as wine, spirits, craft beverages, gourmet food, beauty, and fragrances, where brand differentiation and sustainability are paramount.” You may also like to read: Dow and Avery Dennison co-develop hotmelt label adhesive solution Avery Dennison launches first certified portfolio of vegan labels Avery Dennison joins Everledger in wine traceability collaboration

Visitor registration has opened for Speciality & Fine Food Fair as the event prepares to welcome the speciality food industry back to Olympia London on 11-12 September 2023. The fair will invite independent retailers, farm shops, delis, high-end caterers, speciality wholesalers and more to discover the very latest new products and trends in the world of speciality and fine food and drink and to enjoy an industry-leading seminar programme across three stages. As always, the event will be an unparalleled showcase of innovation in the British food and drink market, from established speciality brands to start-ups in their early years of operation, plus an opportunity to meet with unique international food and drink brands from countries including Belgium, France, South Korea, Malaysia, Italy and the Netherlands. Stefano Cuomo, CEO of Macknade food hall, commented: “When running the business, chances to get out and about, see peers, friends and uncover new products and trends are few and far between, and that is why the Specialty & Fine Food Fair is so important to me". “It is great fun, a chance to bond with like-minded folk and discover what’s going on in the industry more broadly. I always come back contentedly tired and massively reinvigorated. Time very well spent and an essential date for the diary.” The Start-Up Village A popular part of the fair each year is the Start-Up Village, an area dedicated to up-and-coming start-ups that have launched in the past two years. This bustling area of the fair has served as a launchpad for countless food and drink start-ups and is a hub of new trends and innovative products. Speciality & Fine Food Fair event manager Nicola Woods explained: “The Start-Up Village is a must-attend for visitors to the fair. It’s a fantastic opportunity to discover unique, new-to-market products and see first-hand the exciting start-ups beginning to make their mark on the industry.” This year the Village will showcase bespoke herbal infusions from Tuuli Tea, fine organic pasta from Cornwall Pasta Co, light craft charcuterie snacks from Arrogant Chicken, and much more. The trends theatre Culinary consultant and chef Steve Walpole will be welcoming a host of industry experts to explore the latest trends, flavours and opportunities in global cuisine and use a range of products from the fair to cook up some delicious dishes. “I can’t wait to be back at Speciality & Fine Food Fair, cooking up a storm with some amazing guest speakers,” said Walpole. “Join us to discover some of the most exciting trends in food and drink and to sample some of the best products on offer at this year’s fair.” The theatre will also feature a wide range of insightful panel discussions and presentations from industry leaders and innovators, covering everything from NPD trends and future-proofing food to retail trends and industry-leading sustainability initiatives. The Drinks Cabinet As fantastic new drinks products continue to launch onto the market, the Drinks Cabinet at Speciality & Fine Food Fair is a one-stop-shop for visitors interested in everything from soft drinks to low & no beverages to quality spirits and beers from thriving independent breweries. At the centre of the Drinks Cabinet, the inspiration bar will see in-depth sessions across the two days from Mixology School, providing advice and guidance for visitors looking to make the most of the drinks products they stock. Zoe Cunliffe, director at Mixology School, commented: “We can’t wait to head back to Speciality & Fine Food Fair this September to provide key insights into the latest drinks trends, highlight some fantastic new products and pairings, and advise speciality retailers on how to upsell and elevate their drinks offerings”. To find out more about everything happening at this year’s edition of the Speciality & Fine Food Fair, and to register for your complimentary trade ticket, visit the website.

Sidel has installed a large 5,000 solar panel system at its Parma, Italy, facility to reduce CO2 emissions. The panel system will reportedly allow the industrial facility to generate 40% of its electricity needs by early 2024 and reduce its yearly CO2 emissions by 871 tons. According to the company, this reduction is equivalent to the carbon absorption of 43,500 trees. Sidel said that the initial phase of the solar panel system is already operational, currently covering 20% of the site's current electricity requirements. In line with its ongoing dedication to its ESG strategy, Sidel's Parma facility has undergone a re-lamping project covering an area of 40,000 square metres with LED systems, leading to a 60% reduction in energy consumption. Furthermore, by converting heating systems from natural gas to heat pumps, the site will effectively curtail CO2 emissions by 1,950 tons annually. Altogether, these initiatives will result in a reduction of Sidel's Scope 1 and 2 emissions in Parma by 2,600 tons per year.

De Kuyper Royal Distillers has launched six new ready-to-serve cocktails, first available in The Netherlands with more markets to follow. The Espresso Martini Cocktail is a mix of powerful espresso, De Kuyper Crème de Café liqueur, and a lively boost of vodka. De Kuyper Passionfruit Martini Cocktail is a sweet cocktail with tropical De Kuyper Passionfruit liqueur, smooth vanilla and a zing of lime. The Clover Club Cocktail is a fruity and fresh, soft pink cocktail bursting with De Kuyper Raspberry liqueur, gin and lemon juice to create a sweet and sour sensation. De Kuyper Cosmopolitan Cocktail combines fruit and sour with a mix of cranberry and berries, De Kuyper Triple Sec liqueur and vodka. Meanwhile, De Kuyper Strawberry Daiquiri Cocktail is a fruity rum cocktail blended with De Kuper Wild Strawberry liqueur, lime juice and a rum punch. The sixth cocktail in the range, De Kuyper Piña Colada is a tropical cocktail blended with De Kuyper Coconut liqueur, De Kuyper Pineapple liqueur and rum. The Espresso Martini, Cosmopolitan, Strawberry Daiquiri and Piña Colada cocktails have an ABV of 14.5% per 500ml bottle. The Passionfruit Martini contains a 12% ABV per 500ml bottle and Clover Club has 12.5%. Each cocktail can be served and enjoyed in two ways – shaking the cocktails to create the “perfect flavour” and bar-like experience or by simply pouring the chilled drink into a glass and enjoying.

Dairygold's Health and Nutrition division has acquired a majority shareholding in nutritional solutions provider, Vita Actives. Founded in 2006 and based in Dublin, Ireland, Vita Actives is a supplier of nutraceutical ingredients and nutrition solutions for the functional foods, human nutrition, sports nutrition, health, wellness and cosmetic industries. George MacLeod, general manager of Dairygold's Health and Nutrition division, said that the acquisition is a "significant development" for the company, as this transaction provides Dairygold Health and Nutrition with opportunities for future growth within the life-stage nutrition sector. He continued: "It also provides opportunities for cross-divisional research and development, that will identify new opportunities within Dairygold, highlighting the synergies between the Dairygold and Vita Actives businesses and further demonstrating the strong rationale for such an acquisition”. Vita Actives CEO Deepak Sharma commented: “This transaction is the perfect fit for us. It will give Vita Actives the support we need to grow the business, through developing and growing our customer base, enhancing our research and development capabilities and will give us a strong platform to achieve the success I know we are capable of.” Dairygold CEO Conor Galvin added: “The acquisition of Vita Actives is in line with Dairygold's ‘Our Strategy Our Future 2030’, of delivering incremental higher margin for the society and our members, and diversifying earnings. Since the establishment of the Dairygold Health and Nutrition business, we have been exploring and evaluating acquisition opportunities within the life-stage nutrition sector. We’re delighted to have Deepak and his team on board, as part of the Dairygold family, and look forward to supporting them in the further expansion and growth of the business into the future.” Terms of the transaction were not disclosed.

Constellation Brands' Prisoner Wine Company has acquired Domaine Curry, a wine brand from Coup De Foudre's Napa Valley. Domaine Curry will join the Prisoner Wine Company house of brands, and become part of its Aspira Fine Wine & Craft Spirits portfolio. Co-founded by Ayesha Curry and Sydel Curry-Lee, Domaine Curry is said to have been created “with an emphasis on quality and dedicated to the women in their family and future generations of women”. Constellation Brands acquired the Prisoner Wine Company's portfolio of brands in 2016 in a deal thought to be worth $285 million. Bukky Ekundayo, general manager and vice president, The Prisoner Wine Company, said: “The acquisition of Domaine Curry, a female- and Black-founded wine brand with a successful track record for entrepreneurship, storytelling, and community, provides an opportunity for us to partner with Ayesha and Sydel to build a uniquely positioned luxury wine and culturally relevant lifestyle brand. Bringing them into The Prisoner Wine Company portfolio builds on our history of expanding the luxury wine landscape with inclusive and progressive brands, wines, and values.” With this acquisition, Constellation Brands Wine & Spirits said it will target strategic growth across a global omnichannel strategy through US wholesale channels, expansion of international business, and DTC acceleration. Domaine Curry’s co-founders said: “Food and wine have always been an integral part of our lives, and it has been a thrilling experience introducing our Domaine Curry portfolio to the world. We are so excited to partner with a company that shares our values and aspirations, that can also offer quality sourcing, expert winemaking, and best-in-class DTC (direct-to-consumer), e-commerce, and hospitality resources needed to make more space for women of colour in the luxury wine landscape.” Financial details of the acquisition were not disclosed.

Müller Milk & Ingredients has introduced its Müller Good Stuff Barista Milk, available in Tesco and One Stop retailers in the UK. The milk, which will be sold in one-litre cartons and has an RRP of £2.10, is designed to be frothed, warmed and whisked or added cold with coffee. Müller Good Stuff Barista Milk features subtle caramel notes that complement the taste of coffee and fat content that delivers a velvety texture. The addition of extra protein to the milk creates a froth with tighter and smaller bubbles, which last longer. The Müller Good Stuff Barista Milk is made from British milk, with 100% natural ingredients and sold in 100% recyclable packaging. Helen Priestley, marketing and category director for Müller Milk & Ingredients, said: “We are proud to be launching Müller Good Stuff Barista Milk and making it easier to make delicious frothy coffees at home. Müller is a much-loved and well-trusted brand in the dairy category, so there is a growth opportunity to leverage these strong brand credentials and expand into new areas, helping us to build a better dairy future.” Having introduced its ‘Good Stuff Fresher for Longer’ range earlier this month, the new product represents the latest launch to join the line-up.

US cheese manufacturer, Bongards Creameries, has unveiled a $125 million expansion plan for its Perham, Minnesota, facility. The expansion will increase the total plant capacity to 5.5 million pounds of milk per day, marking a significant 30% increase. The investment includes expanding the facility's milk intake bays, cheese packaging equipment, whey drying and packaging equipment, whey warehousing and wastewater treatment. Bongards Creameries is a farmer-owned co-op that was formed in 1908 in the south-eastern Minnesota town of Bongards in the US. The global cheese supplier is said to produce "hundreds of millions of pounds" of natural cheese, process cheese and whey each year. According to Bongards, the company previously completed a significant expansion of Perham's plant capacity in 2015, followed by an expansion of the warehouse capacity in 2022. Bongards replaced the existing cheese vats and evaporator of the site this year. “With this latest investment, we will be able to continue supporting the growth of our business, allow our current farmer-owners to expand, and allow us to bring on new members,” said Daryl Larson, Bongards CEO. “In order to increase our milk intake by nearly a third, many aspects of the production process need to be expanded.” Work on the project is set to commence next month, with a projected completion date of June 2025.