The US National Milk Producers Federation (NMPF) has announced that its president and CEO, Jim Mulhern, is to retire from his position. At the end of this year, Mulhern will conclude a decade of service leading the organisation and a 45-year career in US agricultural and dairy policy. He was asked to lead the organisation in 2013 and guided NMPF through two completed farm bills, the Covid-19 crisis and a quickening change of pace in the industry – which NMPF described as “unrecognisable” from the industry that Mulhern entered in 1979. After arriving in Washington to work on Capitol Hill in 1982, Mulhern began his first stint with NMPF in 1985, directing its government affairs activities and shaping NMPF strategy in the face of earlier farm crises. Mulhern commented: “Directing the policy efforts of the nation’s dairy farmers and their cooperatives has been the highlight of my professional career”. He added: “My hope, all those years ago when I first came to Washington, was to make a difference and remember where I came from. Being part of the agricultural policy community here in Washington and working with and on behalf of many great people in the dairy community across the country has enabled me to achieve both goals.” The topic of naming a new top executive at NMPF will be discussed at the organisation’s board meeting this week in Arlington, Virginia.

TreeHouse Foods has signed a definitive agreement with Farmers Brothers to acquire its Northlake, Texas, coffee facility and delivery coffee business. According to TreeHouse Foods, the purchase will cost approximately $100 million, subject to customary purchase price adjustments. Farmers Brothers Company operates in the US and is a coffee roaster, wholesaler, equipment servicer and distributor of coffee, tea and culinary products. The US coffee roaster's Northlake facility was built in 2017 and will bring roasting, grinding, flavouring and blending capabilities to the TreeHouse Foods portfolio, adding to the company’s existing single-serve pod and RTD coffee business. TreeHouse Foods says that the acquisition will enable it to deliver greater depth within the private-label coffee category. Steve Oakland, CEO and president of TreeHouse Foods, said: "The state-of-the-art Northlake facility strengthens TreeHouse Foods' category depth in coffee as a focused, private label leader and is consistent with our strategy to pursue opportunities that drive category growth and deliver attractive financial returns”. He continued: “As we continue to execute our long-term growth initiatives, we're pleased to add new capabilities, particularly in roasting and grinding, which make us a more vertically integrated coffee manufacturer able to further penetrate this high growth, high margin category”. Prior to the acquisition, Farmer Brothers has been a bulk ground coffee supplier to TreeHouse Foods for its single-serve pods and RTD beverages. TreeHouse Foods will assume select customer relationships and retain around 180 team members from Farmer Brothers to support operations at the facility. The transaction is expected to close within the next 60 days.

Cell-based meat, often hailed as a sustainable alternative to traditional meat production, has garnered attention for its potential to reduce water, land and antibiotic requirements associated with livestock farming. However, a recent analysis by researchers from the University of California Davis suggests that scaling up cell-based meat production could have a more significant environmental impact than previously thought. This article examines the study's findings while considering the broader scientific literature on the environmental benefits of cell-cultivated meat. Scientists from the University of California Davis argue that previous analyses of carbon emissions associated with cell-based meat have been flawed. They say that unrealistic technologies and feedstocks have been used, leading to an overestimation of the sector's environmental benefits. The study highlights the use of cyanobacteria hydrolysate as a feedstock to grow animal cells. Cyanobacteria hydrolysate is a source of fermentable sugar (amino acids). Hydrolysates can sustain cell growth and allow cell adaptation to serum-free culture media. This is important as the culture media used in the earliest animal-derived cell cultures were composed of human or fetal bovine serum. The research states: “To these authors’ knowledge, this is not a technology or feedstock that is currently used for animal cell proliferation, nor is it one that is currently near feasibility given the current technical challenges of animal cell-based meat production”. Moreover, the researchers emphasise that the purification process, particularly the removal of endotoxins released by bacteria, “significantly” contributes to the economic and environmental costs of cell-based meat production. They say that the use of highly refined growing media, reliant on fossil fuels, could lead to substantial CO2 emissions. The study estimates that each kilogram of cell-based meat, assuming the continued use of refined growing media, produces 246 to 1,508 kilograms of CO2 emissions. Consequently, the researchers estimate the global warming potential of cell-based meat to be four to 25 times higher than that of retail beef. While the study raises valid concerns, it is essential to consider the broader scientific literature on the environmental benefits of cell-based meat. Numerous studies have shown the potential advantages of this technology. In 2020, sustainability consultancy Quantis and environmental research organisation CE Delft assessed the impact of cell-based meat compared to conventional beef production on the environment. The study found that cell-based meat has significantly lower environmental impacts across several categories: Cell-based meat was found to produce 78-96% lower greenhouse gas emissions compared to beef production, depending on the production method and energy sources used. The study showed that cell-based meat requires 99% less land compared to beef production, helping to mitigate deforestation and habitat loss. Cell-based meat was found to use 82-96% less water compared to beef production, significantly reducing water scarcity concerns.In 2021, researchers at the University of Oxford examined the environmental impacts of cell-based meat production using a comparative life cycle analysis and obtained similar results to the Quantis and CE Delft study: Cell-based meat production was estimated to produce 90% lower greenhouse gas emissions compared to beef production. Cell-based meat could reduce land use by 90%, helping to preserve natural habitats and biodiversity. Freed-up land areas could be used for reforestation, biodiversity protection and rewilding, all of which would allow nature to regenerate and absorb more CO2. The study found that cell-based meat was estimated to reduce water use by 93% compared to beef production, alleviating water stress in regions affected by agricultural water consumption. In addition to these findings, animal waste and pesticides used in animal agriculture would be avoided, which could reduce soil pollution, ocean dead zones, groundwater contamination and algal blooms. Local cultured-production facilities also have the potential to reduce ground transportation and shipping pollution. Marine wildlife and sea protection And the benefits do not stop at meat. Growing cultured fish and seafood products could substantially help protect seas and marine wildlife. According to ProVeg International, today, more than 90% of fish stocks are considered overfished, exploited or close to the point of unsustainability. Jasmijn De Boo, VP of ProVeg International, said: “A global shift toward cultured fish and seafood products would alleviate the tremendous damage wreaked by fishing and aquaculture while giving our oceans the opportunity to regenerate”. The organisation says that overall, 12% of total global fishery production (about 20 million tonnes) is used for animal feed and fish oil. By producing seafood in controlled laboratory conditions, manufacturers eliminate the need for traditional fishing or aquaculture practices that contribute to overfishing, habitat destruction and pollution. There is no requirement for large-scale fishing vessels, reducing carbon emissions and the bycatch of non-target species. Furthermore, ProVeg says that the use of antibiotics and industrial chemicals in aquaculture pollutes the waters and can encourage the emergence of drug-resistant bacterial strains that could present a risk to humans. The cultivation process minimises the release of these harmful chemicals into the oceans, preserving the delicate marine ecosystem. Human health On top of these environmental advantages, cell-based meat production can benefit human health as the risk of contamination from pathogens such as Listeria, E. Coli, or Salmonella is vastly reduced, as well as a decrease in zoonotic diseases such as swine flu, avian flu and Covid-19. These pathogens can contaminate meat during the rearing, slaughter and processing stages, however, with cell-based meat production, the entire process takes place in a controlled environment and there is no direct contact with live animals, vastly reducing the risk of contamination. This advantage becomes even more critical considering the increasing frequency of global disease outbreaks and the potential for future pandemics. As with all innovations, the cultivation process will likely be optimised over time as the technology advances, which could further increase efficiency and lower costs of cell-based meat production. For more information on the cell-based food revolution, check out our newly launched website and magazine, The Cell Base.

Kombucha brand Remedy Drinks is making its debut in UK Sainsbury’s supermarkets this June, launching with a new flavour, Orange Squeeze. The latest flavour delivers bold citrus notes and is light, fizzy and refreshing. Remedy Kombucha Orange Squeeze is a healthier alternative to traditional sugary or artificially sweetened orange soft drinks. Remedy kombucha contains live cultures and organic acids to support gut health, it is also free from sugar and contains only natural ingredients. Orange Squeeze is made using a 30-day, small-batch brewing process, which creates strong live cultures and complex flavour notes. This process also removes all sugar, creating a shelf-stable, fizzing delicious and 100% plant-powered kombucha. Launched in Australia in 2012 by Sarah and Emmet Condon, Remedy Kombucha is sold in UK retailers including Tesco, Ocado, Morrisons, Holland & Barrett, Starbucks, M&S and WHSmith. Anna Dominey, UK general manager of Remedy Drinks, said: “We’re delighted to be launching in Sainsbury’s with Orange Squeeze, our exciting new flavour. In partnering with Sainsbury’s, we’re looking forward to continuing to expand Remedy’s audience and surprising customers with just how delicious our sugar-free, all-natural kombucha is.” The Orange Squeeze flavour will initially launch into Sainsbury’s with multipacks of 4 x 330ml cans for an RRP of £5.50 and will roll out within Holland & Barrett from July, in individual 250ml cans (from £1.99).

Wilde Brands has added a new barbeque flavour to its protein chips portfolio. Made with 100% chicken breast, bone broth and egg whites, Wilde's barbeque protein chips offer 10g of protein, 1g of sugar and 8g of carbs each serving. The company says that it contains 50% fewer carbs per serving than other popular barbeque-flavoured potato chips. Jason Wright, founder and CEO of Wilde, said: "We are known for taking classic potato chip flavours and turning them into...protein chips that are made with chicken breast as the first ingredient. It's a healthy swap and doesn't sacrifice any of the flavour, crunch or fun that people crave in potato chips." He continued: "So with sweet...summertime here, at last, we wanted to apply the same switch-up to barbeque chips...Not only is barbeque a classic chip flavour, but barbequed chicken is one of the most simple, tried-and-true chicken dishes...We're so proud of this product, which will satisfy your savoury cravings and also fuel you up for whatever this summer might bring." Wilde barbeque protein chips are currently available in US retailers nationwide, including Walmart, for $7.99 per 4oz bag.

UK food-to-go manufacturer Around Noon has purchased The Soho Sandwich Company for an undisclosed amount. Founded as a small coffee shop in North London over 23 years ago, The Soho Sandwich Company manufactures and distributes more than 15 million sandwiches yearly. Around Noon produces a range of chilled, hot, frozen and bakery products from five manufacturing sites across the UK and Ireland. The deal will also see Around Noon acquire a new facility located in London, UK, and a range of valuable clients. A total of over 300 employees have been added to Around Noon as a result of the acquisition. The company said that Soho Sandwich Company will continue to operate under its own brand within the Around Noon group and will service its existing customers across the food service, retail, events and hospitality channels. Around Noon's chairman, Howard Farquhar, commented: “This deal will enable Around Noon to continue to scale and grow and moves the business closer to its £100 million revenue target. This deal is the third acquisition to have occurred...It is also a significant opportunity for the team at The Soho Sandwich Company and their existing customers.” The company will continue to be managed by its existing managing director, Daniel Silverston. Silverton said: “Around Noon is, in our view, one of the most innovative and exciting FTG companies in the UK. The opportunity to become part of the Around Noon Group is a huge win for our business. There are great synergies in terms of ambition and culture, and the move is extremely beneficial for our team and our customers.”

Puratos has announced its acquisition of Canadian chocolate producer Foley’s, a move that will see the business offer its largest chocolate portfolio yet. Announced as its largest acquisition to date in the chocolate industry, the deal will increase Belgium-headquartered Puratos’ chocolate market share and manufacturing capabilities in North America. Puratos provides ingredients for bakers, patissiers and chocolatiers, serving food companies in over 100 countries around the world. The acquisition is described as a key strategic step for the company as it continues its growth, based on “the pillars of health and well-being, sustainability and innovation”. Foley’s is a provider of real chocolate and compound coatings to industrial manufacturers in North America. The move will expand Puratos’ chocolate offering significantly with a portfolio that includes plant-based, protein-enhanced, no sugar and sugar-reduced solutions. Combined with the latest advancements in nutrition, the company aims to “revolutionise the chocolate landscape”. In a statement, Puratos said the new combined entity will unlock synergies in expertise, manufacturing capacity and R&D. It will also implement a “comprehensive sustainability programme” including ensuring responsible ingredient sourcing and waste reduction. Puratos Canada’s president Michael Simone said that the company sees “huge potential” for its Cacao-Trace chocolate, which has “proven sustainability credentials such as independent life cycle analysis (LCA) data” and for plant-based chocolate, demand for which he described as “soaring” worldwide. Pierre Tossut, CEO at Puratos commented: “Foley’s is an excellent fit with Puratos’ innovation strategy and I have no doubt this acquisition will transform our Canadian chocolate business. Our mission is to help our customers to be even more successful with their business, providing them the best tasting, sustainable chocolate.”

SunOpta has partnered with breakfast food company Seven Sundays on the launch of an Oat Protein Cereal, made with SunOpta’s upcycled oat protein powder. SunOpta’s OatGold powder is a byproduct of oat milk production. Upcycling is a zero-waste philosophy dedicated to creatively using byproducts and their nutrients from agriculture and food manufacturing, using ingredients that otherwise would not have gone to human consumption. The two US-based companies have announced that the new product is now available at major retailers nationwide including Whole Foods Market, Sprouts, Amazon and ordered directly from Seven Sundays’ website. Four flavours are available – Simply Honey, Super Fruity, Maple Cinnamon and Chocolate Sea Salt. The cereal contains five grams of upcycled plant-based protein per serving, no artificial flavours or high-intensity sweeteners, and is lightly sweetened with natural sources such as dates and organic maple syrup. The new line is also gluten-free and Non-GMO Project Verified. Lauren McNamara, VP and assistant general manager of SunOpta said: “At SunOpta, sustainability is part of our DNA and we are always looking for sustainable solutions in our operations.” She added: “Partnering with a like-minded local company to create nutrient-dense cereal made with our upcycled oat protein aligns well with our core values and desire to help provide healthy products for consumers. Through this partnership, we will reduce food waste and create a sustainable solution for our OatGold oat protein powder.” Hannah Barnstable, founder of Seven Sundays said: “The leftover product from producing oat milk has three times the protein, twice the fibre and significantly more nutrients compared to already nutritious whole rolled oats. SunOpta’s OatGold ingredient fills a production need for us and provides a tasty and nutritious solution to food waste.”

FoodBev Media is pleased to unveil The Cell Base, a first-of-its-kind B2B media platform dedicated to news, insights and trends from all corners of the cell-based industry. As the cell-based industry gains momentum, The Cell Base will provide a much-needed platform for industry professionals to stay informed, exchange ideas and explore new opportunities in the sector. To kickstart the launch, our dedicated cell-based website goes live today (8 June)! thecellbase.com serves as a resource for F&B industry professionals to keep abreast of the latest news and developments from the cell-based arena, helping businesses make informed decisions and gain a competitive edge within the market. The new website will be accompanied by the launch of a monthly newsletter – another valuable resource for industry members looking to stay ahead of the curve in this rapidly-evolving space. Later this year, we will launch The Cell Base, a bi-monthly, subscription-only magazine – available in print and digital – that explores market trends and analysis, offers expert insights and provides exclusive in-depth coverage of the latest movements from the sector. From technological insights, such as improvements in tissue engineering and bioreactor design, to the sector’s diverse product offerings, to developments in legislation and regulatory frameworks, we will investigate the industry’s hottest topics, trends and issues. The platform would not be complete without its own dedicated awards show; the World Cell-based Innovation Awards celebrate the pioneers of the cell-based F&B world and showcase the latest advancements in this revolutionary sector. Awards will be presented in various categories, from the most innovative food products to the best cell-based business, as well as honouring those who are making our planet greener and cleaner. Entries are now open until 30 July 2023. With its in-depth coverage and analysis, The Cell Base is an essential resource for those with a passion or professional interest in the cell-based food and beverage industry. FoodBev Media’s Phoebe Fraser will serve as editor of The Cell Base. Commenting on the launch of the magazine, Fraser said: “The exponential growth of the cell-based sector in recent years has firmly established the area as one of the most fascinating and dynamic segments of the food industry”. “Once confined to the plot of sci-fi works, the cell-based sector is rapidly growing and is set to revolutionise the F&B industry. The Cell Base will provide a platform for industry professionals to stay updated on the latest developments, and to share knowledge and insights with others in the field. I am excited to be a part of this venture and look forward to seeing The Cell Base become the go-to resource for the cell-based sector.”

US producer of upcycled dried fruit snacks, The Ugly Company, has announced the opening of a new fruit processing plant in Farmersville, California. The facility marks a "significant milestone" in the company's journey to combating food waste while providing nutritious snacks sourced from visually unconventional yet "perfectly-edible" fruit. Spanning 23.5 acres, the new facility is equipped with cutting-edge technology to process a wide range of locally grown fruits, including a self-developed sticker-removal machine, pit extractors and 32 dehydration tunnels. In addition, the business said that in collaboration with regional growers, "The Ugly Company ensures a sustainable supply chain that minimises transportation costs and reduces its carbon footprint". It is estimated that 28 employees will be hired initially in various roles – from processing to management levels – which will bring new employment opportunities to Farmersville. Ben Moore, founder and CEO of The Ugly Company, said: "Our new fruit processing facility represents a significant step forward in our commitment to sustainable and healthy snacking. We are proud to open this facility in Farmersville, as it allows us to support local farmers, contribute to the community's economic growth and bring our delicious and nutritious snacks to more people.” Additionally, The Ugly Company has unveiled new packaging designs aimed at better illustrating the brand's story and clearly defining its product offerings.

German ingredient manufacturer Loryma has unveiled a new clean-label, wheat-derived native adhesion starch, Lory Starch Saphir pure. Lory Starch Saphir pure is said to be as efficient as conventional modified starches, providing optimum adhesion properties for all types of substrate coatings, yet is not modified and does not require E numbers. The company says that by declaring the ingredient as “wheat starch,” the adhesion starch meets current consumer preferences for easy-to-understand ingredient lists without E numbers. The starch can be used as a functional ingredient in batter and tempura or as a pre-dust and provides a crispy surface while reducing fat absorption in the fryer. The wheat starch itself is said to be neutral in taste with low viscosity, allowing for ease of use. Lory Starch Saphir pure forms vapour permeable films that allow steam to escape through the coating, which binds optimally to various substrates such as meat, fish or plant-based alternatives. Additionally, Loryma says that there are no air bubbles or crumbling of the coating. Dr Markus Wydra, head of R&D starches and proteins at the Crespel & Deiters Group – owners of Loryma –, said: “Until now, manufacturers have had no choice but to forego the use of adhesion starches and their associated benefits if they wanted to declare their product free of E numbers. With the introduction of Lory Starch Saphir pure, however, we have developed a highly functional wheat-based solution that contributes significantly to a perfectly crisp breading.” Lory Starch Saphir pure is a new and “superior” version of the ingredient manufacturers Lory Starch Saphir ingredient and replaces it in the Loryma range. You may also like to read: Loryma expands functional extrudates portfolio Loryma develops new plant-based meat application concept Loryma unveils plant-based bacon concept

Associated British Foods (ABF) has agreed a cash purchase of dairy technology company National Milk Records (NMR) for £48 million. ABF’s indirect wholly-owned subsidiary, AB Agri, will acquire the entire share capital of NMR. AB Agri is an international agri-food business with over 3,000 employees internationally and a presence in more than 80 countries. José Nobre, chief executive of AB Agri, said: “I am delighted to be announcing AB Agri’s intention to acquire NMR. NMR is a high-quality business which is extremely complementary and additive to our dairy strategy and offering to the dairy industry." He continued: "We have supported dairy farmers for more than 30 years with nutrition and specialty feed products, and more recently with data and technology platforms which deliver insights that create continuous improvement in agricultural supply chains". AB Agri believes the acquisition will allow NMR to “accelerate and de-risk the delivery” of its strategy of supporting customers across the dairy industry, helping to drive efficiency and increase productivity. The agri-food business is said to have an established position in the UK dairy industry, working with over 2,000 dairy farms. The acquisition is expected to become effective during Q3 2023.