The Crespel & Deiters Group is expanding the factory of Extruded Cereal Products BV (ECP), a specialist in the extrusion of agricultural raw materials. Following the commissioning of a new production line at the Helmond site in the Netherlands in 2022, the manufacturing, storage capacities and office space are now being expanded. European wheat processor Crespel & Deiters said the overall investment specifically promotes the broadening of its food segment and is part of a growth strategy that includes the recent opening of a new company in the US. In the initial construction phase, additional storage capabilities will be created and a new administration building will be built. This operational process structure will then create space for the subsequent production expansion, Crespel & Deiters said in a statement announcing the expansion. The adjoining extrusion technology centre will also be enlarged, where the Crespel & Deiters R&D team develops customer-specific solutions. These are first tested on a small scale with the help of a laboratory extruder and then scaled up. Steffen von Glahn, global head of operations at Crespel & Deiters said that no process other than extrusion can produce “such highly functional ingredients using purely physical processes.” He added: “As texturisers, extrudates have massive potential to help shape product innovations in the plant-based segment and in healthy, protein-rich foods. Demand is already high and we expect it to continue to grow, so we are investing now.” With increased capacities, Crespel & Deiters said it will be better able to meet increased international demand for extrudates in the future. Texturates serve as the basis to produce meat alternatives, while crispies create a crunchy effect and add protein to snacks, cereals and sports nutrition products. ECP has been part of the Crespel & Deiters Group since 2020. The product development team at Loryma, the group's food specialist, integrates the extrudates into application concepts and supports international manufacturers. Sales in the US are handled by the recently founded Crespel & Deiters Food USA LP. The investment is also a commitment to production in the Netherlands, which means that all the group's value-added steps — from the production of wheat starch and wheat proteins to the refinement into customer-oriented solutions — will continue to take place in Europe.

Cabosse Naturals has developed a new cacao fruit powder ingredient that can be used to replace refined sugar in food manufacturing. Claimed by Cabosse to be the “first of its kind on the market”, the free-flowing powder is made from 100% pure cacao fruit powder. The ingredients company – a subsidiary of chocolate manufacturer Barry Callebaut – said the launch caters to growing consumer demand for products containing less refined sugar and “kinder to the environment” ingredients. Cacao fruit contains a nutritious pulp that surrounds its beans, which are harvested and used in the manufacture of chocolate. The upcycled cacao fruit powder is obtained from this sweet, fruity pulp which would otherwise go to waste. William Angleys, sales director at Cabosse Naturals said: “This new powder brings the characteristic fresh fruitiness of the cacao fruit pulp to new creations and, thanks to its fruity taste and natural sweetness, it can replace refined sugar in fat-based fillings in confectionery and ice cream”. In the UK in 2022, Waitrose was the first to market a product containing Cabosse Naturals cacao fruit ingredients, using the pulp of the fruit in its No.1 WholeFruit Special Edition Bar to bring a citrus taste to the chocolate.

Bel Brands-owned brand Boursin has launched a limited-edition black truffle and sea salt-flavoured cheese. Boursin black truffle and sea salt cheese features a creamy blend of real cheese and a rich flavour of black truffle. The cheese can be added to a pasta dish or crumbled on top of a flatbread. “We’re thrilled to offer consumers the showstopping new limited-edition flavour, Boursin black truffle and sea salt,” said Jamee Pearlstein, brand director of Boursin. “Over the past few years, both Boursin and truffle have dominated the culinary scene, so it was an obvious choice to blend our signature, creamy cheese with the distinct flavour, to elevate any recipe or charcuterie board.” The cheese is currently available at US retailers nationwide, including Walmart, Hannaford, Giant Eagle and more, for an SRP of $6.99.

Turpaz Industries has signed an agreement to purchase 60% of the shares of Food Base, a Hungarian manufacturer of flavours, vinegar powders, essential oils and herbal extracts. The total consideration for the acquisition amounts to $9.5 million, from which 60% of Food Base's net debt will be deducted from the transaction value upon completion. As part of the agreement, Turpaz retains a call option to acquire the remaining shares of Food Base, which can be exercised three years after the completion of the transaction. Founded in 2004, Food Base offers flavours and plant extracts to the European market. Food Base, which employs 55 individuals, has an R&D centre, a marketing and sales system and is the proprietor of a "modern and efficient" production facility in Budapest. The factory features a large production capacity and holds a possibility for expansion. The acquisition is expected to significantly increase Turpaz's circle of customers and the volume of sales, while expanding its product portfolio, deepening its activities and its market share in emerging markets. Turpaz intends to use the development, production and sales capabilities of Food Base to grow its business in the area. Karen Cohen Khazon, CEO of Turpaz, said: "This acquisition continues the implementation of the global growth strategy of the Turpaz Group, and strengthens our presence and our market share in emerging markets while continuing to strengthen Turpaz's position as a leading global player". She continued: "The capabilities of Food Base and its many years of experience in the field of flavours for the food and beverage industry will be a strategic asset for Turpaz. We expect that sales in the markets where Food Base is active will continue to grow in the coming years as a result of changes in consumer preferences and the continued transition to the purchase of convenience food and health beverages as well as, as a result of the synergy of customers, products and technologies between the group companies." Tamás Győrfi, the CEO of Food Base, and all the employees of the company, have now joined Turpaz. Győrfi commented: "The partnership between us will allow Food Base to grow based on the combined expertise, knowledge and geographic distribution of both companies and provide the best value to our customers in the markets in which we operate". The transaction will be funded through bank loans, and its finalisation is anticipated in the upcoming months, pending regulatory approvals in Hungary.

Myprotein is set to launch a new range of high-protein ice cream flavours in the UK, available exclusively at Iceland and The Food Warehouse stores. Myprotein ice cream is available in three flavours: Vanilla, which features 99 calories and 10.9g of protein; chocolate, includes 103 calories and 10.5g of protein; and salted caramel, contains 106 calories and 10g of protein per 1/3 tub. A spokesperson for Myprotein said: “It was a matter of time before we expanded our range to include a sweet, nutritional item to the menu in collaboration with Iceland”. The desserts will be available for £4.00 per 550ml tub from 27 June at Iceland and The Food Warehouse stores.

Family-owned drinks importer, distributor and retailer, Amathus Drinks has launched the newest addition to its Aperitif offering, Dolin Bitter de Chambéry. Dolin Bitter de Chambéry is created by the last house to still produce vermouth under the Chambéry appellation and is made from the infusion of plants, herbs and fruits in a mixture of neutral alcohol and wine. The profile of the bitter is described as elegant yet lively and refreshes the palate. Dolin Bitter is made from botanicals and spices such as bitter orange, gentian and cinchona macerated in wine for many weeks. The bitter has an ABV of 16% per 75cl bottle and is available for an RRP of £21.50 on the Amathus Drinks website. It is recommended to enjoy the bitter in a cocktail or simply chilled with a little bit of orange.

Better-for-you (BFY) crisp brand, Simply Roasted, has announced the launch of a new limited-edition flavour, Duck & Hoisin. The new variety marks the brand’s first NPD since it launched in 2021 and was created to tap into current flavour trends. The crisps are roasted, not fried, which the brand says makes them “the only roasted crisp on the market”. They are made by triple cooking a whole slice of potato – providing “more crunch and flavour than a traditional fried crisp,” but with 50% less fat, 25% less salt and under 99 calories per serving. The new flavour was developed in response to growing demand from consumers who are seeking BFY plant-based options in the snacking category. Ruth Fittock, marketing director at Simply Roasted, said: “At Simply Roasted we are all about creating the best possible tasting crisps, and this new flavour is an exciting addition to our range. We can’t wait for crisp fans to try this new limited edition flavour.” Sam Carter, product development at Wasabi, – a stockist of Simply Roasted –, added: “Simply Roasted Duck & Hoisin crisps are the perfect balance of umami, meaty notes from the Duck with a sweetened Asian twist you expect from an indulgent and fragrant Hoisin Sauce”. The Duck & Hoisin flavour is available to purchase online now and from certain retailers.

Manufacturer and distributor of spirits and imported wines, Corby Spirit and Wine, has acquired 90% of the outstanding shares of Ace Beverage Group, for CAD 148.5 million (approx. $111.21 million). Corby is Canada’s second-largest marketer and distributor of spirits and wines and is majority owned by Pernod Ricard. Ace is a leading better-for-you alcoholic beverage company in Canada. Ace claims that its flagship brand, Cottage Springs, is the leading RTD brand in Ontario, with bestsellers including Cottage Springs Vodka Soda, Vodka Water and Tequila Soda. Ace’s portfolio also boasts Ace Hill, Cabana Coast and Liberty Village. Corby says the transaction will add “significant scale” to Corby's portfolio in the high-growth RTD category, as the company expects the Ace team to bring a deeper understanding of the category and its consumers, along with innovation capabilities. Nicolas Krantz, Corby's president and CEO, said: "We are extremely excited to partner with Ace and become one of the leading RTD players in Canada, as we believe the combined strength of our companies and people will unlock new opportunities…We look forward to welcoming them to Corby and are excited about the benefits this acquisition will create for our consumers, customers, and shareholders." He continued: “Corby’s sustained growth, as well as Pernod Ricard's, relies on our ability to bring even more exciting choices to our consumers, by continually expanding into new and promising categories. RTDs are one such category and we are excited to partner with such visionary entrepreneurs to further develop our rich portfolio of RTDs now made up of ABG, Corby and Pernod Ricard brands.” Corby expects the transaction to be “highly accretive,” adding an asset-light, low capex business to its portfolio, enabling the Canadian company to enhance its growth profile, maintain strong margin, low leverage and return capital to shareholders. Ace Beverage Group's co-founder, Cam McDonald, added: "We are thrilled to join Corby, and are extremely proud of Ace's journey and accomplishments to date. As we begin this next chapter, we believe the significant joined expertise, experience and resources will help our businesses to take the next step in our shared ambition of continuing to develop industry-leading beverages for consumers." The remaining 10% stake in Ace will be “mainly held by certain Ace founders”. Corby has a path to 100% ownership of Ace through a series of two call options on the remaining shares, exercisable in 2025 and 2028. The transaction will be funded using available cash and financing in the amount of CAD 120 million (approx. $89.86 million) from Corby's majority shareholder, Pernod Ricard.

Foodomarket, a digital B2B food marketplace for the hospitality industry, has raised £9.5m in a Series A funding round to support expansion. The round was led by European venture capital firm Alven Capital. Funding will be used to support the company’s official UK launch, including expansion out of London as well as expansion into the US. The company was founded in France and has now carried out a 12-month trial in the UK, which saw 500 London restaurants sign up. Foodomarket also plans to use the funds to roll out its new app and website, and to expand its teams in local markets to “provide customers with a tailored experience.” The company describes itself as an open and transparent online marketplace, where any seller who meets “rigorous standards” can list their produce. Buyers can then make decisions based on quality and price, with Foodomarket handling and guaranteeing payments for suppliers. Foodomarket reported that its growth tripled in 2022, adding that the platform has a 92% repeat business rate. The company claims that buying through its marketplace is 15% cheaper than via traditional distributors, and gives sellers access to a large pool of buyers which lowers the risk of stranded assets and food waste. Co-founders Eric Nivoix and Matthieu Boivent have more than 20 years of relevant industry experience combined and have built up several B2B marketplaces in different industries. Nivoix said that the funding round has been a “major moment” in Foodomarket’s evolution, commenting: “When we set out, our aim was to mend a broken, outdated system and generate opportunity for entrepreneurs and small business owners”. He added: “Our impressive performance in France shows we’re doing something right and launching our offering in the UK was the logical next step. We can’t wait to hit the ground running.” Rodolphe Menegaux, partner at Alven, said that the B2B marketplace model is “shaking up and digitalising the practices of players in this value chain.” “The depth of the market enables us to envisage building a leading international player and bringing ever greater value to our partners and customers,” Menegaux commented.

T.Hasegawa’s US subsidiary has launched two new technologies – Hasearoma and ChefAroma – into the North American market. The new flavour-enhancing technologies were created to aid in the production of authentic-tasting F&B products. Haseroma is a proprietary research and enhancement technology that is said to create authentic sweet and savoury flavours that reproduce the ‘first bite’ sensation of experiencing a certain food for the first time. The company says that Hasearoma enables a higher level of specificity than other compounded flavours – for example, it can “reproduce the specific flavour profile of an Alphonso mango or Ataulfo mango, a white peach or golden jubilee peach,” as opposed to “many brands in the past may have opted for a basic mango or peach flavour in product development”. With Hasearoma, T.Hasegawa is able to replicate distinct depth of flavour achieved through cooking applications, “such as refining an onion jam to taste caramelised instead of sauteed” or “differentiating between the flavour of chicken thigh or chicken breast versus chicken skin,” without the use of any animal products. Austin Luft, senior flavourist at T. Hasegawa USA, said: “With the immense growth of vegetarian and vegan diets in North America, savoury flavour technology like Hasearoma will make a positive impact in coming years, allowing us to refine and replicate the authentic flavours of specific cuts and types of meats like chicken, duck and wagyu beef”. Hasearoma isolates specific flavour molecules within foods and beverages and concentrates these molecules to add depth of flavour, long-lasting mouthfeel and authentic aroma. The process for developing a new flavour with Hasearoma can take up to 12 months. Luft added: “Our applications team is hard at work discovering new sweet and savoury applications for Hasearoma. Currently, our most popular applications are in snacks and beverages, but the possibilities are endless and we will be working with customers to discover more opportunities from sports nutrition, energy bars, soups, prepared meals and more.” ChefAroma is a new technology designed to deliver chef-inspired flavours in less time, providing a complex flavour that is “true to culinary recipes”. ChefAroma is targeted for foodservice applications and uses reaction flavour technology and real food ingredients such as butter, onion and wine to add complexity and intensity to foods. T.Hasegawa says that ChefAroma can be added as a base for soups and other dishes to instantly deliver the distinct taste of caramelised onions. Available in four different flavours – Wine Butter, French Onion, Butter Onion and Mirepoix – ChefAroma can reduce costs and delivers quality flavour at scale in soup bases, glazes, broths and condiments. ChefAroma was initially developed by T. Hasegawa in Japan and refined by the US subsidiary for introduction in the Western market. Luft commented: “We’re only just beginning to realise the broad possibilities of ChefAroma in foodservice applications. This technology is incredibly valuable to restaurant chefs because it can fast-track the process of creating mother sauces with minimal prep time and a higher level of flavour intensity – optimising cost, improving quality and inspiring versatility.”

Fonterra has announced a new corporate ventures arm to incubate, scale and invest in the area of nutrition science. Provisionally named Nutrition Science Solutions (NSS), the business will operate as a standalone within Fonterra with its own board and CEO. NSS will adapt the cooperative’s existing capabilities and assets as well as new “disruptive” capabilities through partnerships, mergers and acquisitions. Fonterra CEO, Miles Hurrell, said: “When we released our long-term strategy in September 2021, we identified nutrition science solutions as an area with future growth potential. Nutrition science is a segment of the global health and wellness category that goes beyond everyday lifestyle and wellness products. Given our expertise in dairy science, we committed to exploring the potential for Fonterra to play more boldly in this space.” He added: “We have developed a business case and agreed on a way forward, which includes establishing a corporate ventures arm with access to our dairy science and innovation expertise, combined with the agility of a start-up”. The business will scale a portfolio of disruptive ventures, he said, by developing solutions that combine science, nutrition and technology. NSS will partner with and invest in global start-ups that will benefit from accessing Fonterra’s “dairy science expertise and understanding of the global market," while Fonterra will benefit from access to emerging technologies, advancements in science and novel channels to market. Fonterra has disclosed its first investment through the new ventures arm of $10 million for a minority shareholding in Pendulum Therapeutics, a biotech company that specialises in targeting metabolic health through evidence-based microbiome solutions. Pendulum's CEO and co-founder, Colleen Cutcliffe, commented: “Pendulum’s team of top-tier scientists are conducting cutting-edge microbiome research and developing products that will have a meaningful and measurable impact on metabolic health for millions of people". She added: “This strategic partnership with Fonterra enables us to tap into their deep-rooted manufacturing expertise and established global leadership to bring a new wave of microbiome products to market”. The partnership will see Pendulum and Fonterra establish a presence in global markets and co-develop and commercialise microbiome products that are scientifically formulated to make measurable improvements to people’s health.

Jones Soda Co has appointed David Knight as the company's president and chief executive officer, effective 23 June 2023. Knight will succeed Mark Murray who will remain on the board as a director after he retires from his role as chief executive at the end of the month. Knight is the current CEO and co-founder of SX Latin Liquors and "chief beverage officer" for CFH, where he built a beverage division that included CBD beverages. In addition, he has previously served as VP of marketing for Gatorade International and VP of marketing Asia Pacific for Quaker Oats. Paul Norman, Jones Soda's board chairman, said: "David brings to us over 37 years of global marketing, sales and corporate communications experience with some of the world's premier food and beverage companies. The board feels that his successful track record of growing and managing dynamic and youthful brands makes David the perfect person to lead Jones as the company works to continue to build on the significant progress Mark Murray has made as our CEO over the past few years." He continued: " has been an integral part of Jones' significant revenue growth over the last few years and the successful execution of the company's three-year strategic turnaround plan. Mark also was instrumental in the company's successful entry into the cannabis market with the launch of the company's Mary Jones brand of cannabis products." "We feel that his dedication and leadership have well positioned Jones for continued growth moving forward and look forward to his continued contribution to the company as a member of the board."