Diageo has announced that long-time boss Sir Ivan Menezes has passed away aged 63 following a brief illness. The announcement comes after the spirit giant said on Monday that CEO-designate Debra Crew would immediately assume the position of chief executive on an interim basis as Menezes was under medical treatment for conditions including a stomach ulcer. Diageo confirmed the announcement in a social post: pic.twitter.com/oKzmg6wNws — Diageo News (@Diageo_News) June 7, 2023 British-American national Menezes, who was born in the Indian city of Pune, joined Diageo after its formation through the merger of Guinness and Grand Metropolitan in 1997. Diageo’s chairman, Javier Ferrán, made the following statement: “This is an incredibly sad day. Ivan was undoubtedly one of the finest leaders of his generation. Ivan was there at the creation of Diageo and, over 25 years, shaped Diageo to become one of the best performing, most trusted and respected consumer companies. I saw first-hand his steadfast commitment to our people and to creating a culture that enabled everyone to thrive. He invested his time and energy in people at every level of the company and saw potential that others may have overlooked. This is one of many reasons why he was beloved by our employees, past and present. Ivan’s energy and his commitment to diversity created a truly inclusive business and enabled Diageo to have a positive impact on the communities we serve. His passion for our brands was second-to-none, and in his heart, he remained the Johnnie Walker marketer from his early days. The desire to build the world’s best brands never left him. We are truly privileged to have had the opportunity to work alongside such a thoughtful and passionate colleague and friend – a true gentleman. He has built an extraordinary legacy. Ivan leaves behind many friends, and a beloved family, and our thoughts are particularly with his wife, Shibani and his two children, Nikhil and Rohini. On behalf of the board, executive committee and all our employees, we extend our deepest sympathies to them.” Menezes emphasised the company's responsibility to promote responsible drinking and address alcohol misuse, recognising Diageo's position to make a positive impact. “We have a duty to promote responsible drinking, and tackle alcohol misuse, and we’re in a unique position to do so.” During his tenure as chair of the IARD CEO Group, Menezes played a pivotal role in the implementation of the five-year Producers' Commitments programme in 2017. He revealed that 97% of contracts for all advertising agencies were required to adhere to responsible alcohol advertising codes. Additionally, he set out notable advancements in drink-driving prevention programmes, campaigns against underage drinking and responsible retailing initiatives that were deployed globally. Menezes was appointed to Diageo’s board as an executive director in 2012 and served as CEO from July 2013. In March, the company announced Menezes' plans to retire on 30 June 2023. All of us in the FoodBev team offer our deepest sympathies and condolences to Ivan's family and colleagues, following the shock of this sad news.

Chloe’s, a US-based dairy-free frozen novelties brand, has announced the launch of a new mini cookie sandwiches product line. Available in two flavours, vanilla and chocolate, the mini cookie sandwiches aim to fill a gap in the frozen cookie sandwich market with a smaller, convenient and portable sandwich that is also dairy-free and gluten-free, and made with ‘healthier’ ingredients. The offerings are made with an oat milk-based ice cream filling, described as rich and creamy, with added pea protein. The filling is sandwiched between a gluten-free chocolate wafer cookie that is made with oat flour, rice flour and buckwheat flour. Each mini-sized sandwich is just 1.25 fl oz with 80 calories. Chloe's co-founder and president Chloe Epstein said: “By expanding our range of gluten- and dairy-free options with the launch of our Mini Cookie Sandwich, we are continuing to define the better-for-you frozen novelty market, without compromising on taste or quality”.

Functional wellness brand, Pressed, has launched a new line of protein smoothies in three flavours – berry, coffee and probiotic. Berry Protein Smoothie is a blend of blueberries, banana and elderberry, along with added protein and contains 5 billion (CFU) of active probiotics. In addition, a serving provides 200% of the daily recommended vitamin C and 6g of fibre. Pressed’s Coffee Protein Smoothie includes coffee, banana, and reishi mushroom along with added protein. It features the same amount of caffeine as a shot of espresso and has 20g of plant-based protein. Meanwhile, the Protein Probiotic Smoothie includes orange, coconut, banana and turmeric and 5 million (CFU) of live cultures. The blended protein smoothies can be used on the go to fuel up pre-and post-workout, or for a day out. The protein smoothies are now available for purchase online and in all Pressed retail locations.

Batory Foods has acquired Tri-State Companies, a food ingredients broker, distributor and logistics provider headquartered in Mason, Ohio. The acquisition bolsters Batory’s service offerings with the addition of Tri-State’s 100,000-square-foot multi-temperature distribution centre. Family-owned Tri-State Companies began operations in 1961 specialising in selling food ingredients and offering technical formulation assistance in the Cincinnati area. The family expanded into sweeteners in 1973 and, by 1994, began offering food ingredient inventory consolidation services to national food companies. Today the company is a full-service ingredients provider representing industrial suppliers of raw food materials. It sells these ingredients on a brokerage and distribution basis to users in the Northeast, Midwest and Southeast across 23 states and three countries. Batory described Tri-State Companies as ‘closely aligned’ with its mission in offering a complete portfolio of high-quality food ingredients to food and beverage manufacturers nationwide. The strategic acquisition will allow Batory Foods to broaden its national supply chain network and gain access to its 14-acre warehouse in Ohio’s Warren County. The facility offers cold storage solutions utilising advanced odour control technologies to guarantee the safekeeping of temperature-sensitive inventory. The new warehouse location will allow for streamlined deliveries and reduced shipping times to Batory’s customers in the Northeast, Midwest and Southeast. President at Batory Foods Vince Pinneri said: “We are thrilled to complete this strategic acquisition – one that will significantly enhance our logistical efficiencies in the Northeast, Midwest and Southeast and give us greater capacity to provide consistent and reliable customer service and optimised distribution to our valued customers.” Lloyd Makstell, owner of Tri-State Companies said that the acquisition marks a ‘historic and exciting milestone’ for Tri-State, commenting: “Through this acquisition, we look forward to continuing to offer the highest quality ingredients, while together, forming a stronger business, driving further growth and innovation and creating even more value for our employees and customers.”

Welcome to this exclusive podcast interview with FoodBev Media. Gwen Jones is joined by Fabrizio Tardioli, global marketing director for the processed food sector at Diversey – a hygiene, infection prevention and cleaning solutions provider for the food and beverage industry. Gwen sat down with Tardioli to explore how the F&B industry can optimise its operations without impacting food integrity or compromising on food safety.

The plan by the Irish government's Department of Agriculture to cull 200,000 cows at a cost of €600 million over the next three years in order to meet carbon targets has made headlines in the European Media this week. The Department stated that the report, as seen by Farming Independent, was a “modelling document” and “not final policy”. Irish politician Peadar Tóibín highlighted figures in parliament that showed a high number of cattle could be “culled” by 2025, posing an “incredible threat to the farming sector at a cost of about €600 million” to taxpayers. Ireland’s Environmental Protection Agency (EPA) stated that the agriculture sector was responsible for 38% of national greenhouse gas (GHG) emissions in 2021. According to EPA, this came mostly from methane in livestock and nitrous oxide from the use of nitrogen fertiliser and manure management. The proposals outlined in the document are believed to be part of the government's bid to reduce agricultural emissions by 25% by 2030. Addressing the Oireachtas Environment and Climate Committee in March, the Minister for Agriculture, Food and the Marine, Charlie McConalogue, said that one of the recommendations of the dairy food division group was to explore a voluntary dairy reduction scheme as part of its 'Climate Action Plan' for 2023. The Minister expects this to be clarified by the end of the year and set up at the beginning of 2024. McConalogue, in a statement on Food Vision Dairy Group’s report in October last year, indicated that the group had discussed various issues, including “the calculation of the current emissions inventory, pathways to reductions in nitrous oxide emissions and the challenge facing the dairy sector in terms of stabilising and then reducing emissions”. Irish Farmers' Association president, Tim Cullinan, said that the report would "further erode" farmer trust in the government. He added: "Reducing dairy or beef production in Ireland will also lead to ‘carbon leakage’ with production moving to other countries with a higher carbon footprint. This is likely to increase global warming rather than reducing it." The Department of Agriculture was contacted by FoodBev Media.

Paramount Retail Group (PRG) has acquired all assets of chocolate manufacturer and brand, Montezuma’s Chocolate, for an undisclosed sum. Montezuma's was acquired by private equity company Inverleith in November 2018, at which point its founders stepped back. The company reportedly hired advisors to find a buyer for the business and provide Inverleith with an exit. Following the purchase by PRG, founders Helen and Simon Pattinson, are said to be back at the "helm" of the company. They commented: “With the backing of Paramount we shall set a strategy that will drive the business back to its previous financial success. We are confident that we can quickly restore the company to its former glory by reinstating the core values that are so close to our hearts as the business founders.” Montezuma’s, which launched over 22 years ago, produces premium chocolate products that can be found in major UK retailers and a growing number of high-profile export outlets. Ravi Sharma, executive director at PRG, commented: “The purchase of Montezuma’s will strengthen our confectionery division offering instant synergies with our existing brands and manufacturing facilities ‘Bristow’s of Devon’, giving a strong presence in hard-boiled, fudge, toffee, and now premier chocolate”. Paul Taylor, chairman of PRG said the acquisition marks the next step in PRG's ambition to become a "highly profitable £200m group" within the next 18 months. Founder Helen Pattinson concluded: ‘’We’re delighted to be part of the Paramount family and feel that this is such an exciting time for the business".

MC Mühlenchemie (MC), a solutions provider for flour millers and producers, is opening a third location in Africa, which includes laboratories and a technology centre. Located in Randburg near Johannesburg, South Africa, the new Stern Ingredients South Africa subsidiary provides the capacity to develop and manufacture individual system solutions for improving, standardising and fortifying flours and baked goods. This new location – along with its existing ones in Lagos, Nigeria and Nairobi, Kenya – will enable MC to perform all aspects of the value-added chain in flour improvement and fortification on-site, including sourcing, rheology and analytics, as well as application development and production for African mills and bakers. The site has 400 square metres of space, plus the equipment for flour and grain analysis. According to the company, the trial bakery allows processes to be simulated and enzymes and other ingredients to be tested. Stern Ingredients South Africa has established a training and education centre at the location in order to improve collaboration with mills and bakeries and to facilitate technology transfer. MC's area sales manager for the South African market, Jannes Peemoeller, will lead the subsidiary and build a team of experts in technology, consulting and production in Johannesburg. In addition, they intend to maintain close contact with the MC location in Nigeria, with its baking technology facility and the site in Kenya, which also provides a rheology and analysis lab. Peter Steiner, global head of business unit for MC, said: “The growing population and rising prosperity in Africa place high demands on food production. The dynamism and diversity of the continent, and the volatility of global raw materials markets, call for individual and flexible solutions for the production of flour, the staple food. With three subsidiaries and our network of technical specialists, we can now provide even faster responsiveness and shorter delivery times in the region. As the twelfth worldwide technology and production location of MC, this is another milestone in our policy of developing solutions in close proximity to and consultation with the customer.”

The Real Good Food Company has launched new cheesy burritos with chunks of chicken breast and low-carb tortillas. Real Good Foods’ burritos are made using chunks of antibiotic-free chicken breast and pepper jack and cheddar cheeses, seasoned with a hint of lime and cilantro and hand-rolled into a low-carb flour tortilla. Bryan Freeman, executive chairman of Real Good Foods, said: “I’m proud of our team for creating these delicious burritos — that have 1/3 the carbs and 2x the protein of conventional burritos available today in retail grocery and club stores. Unlike other burritos, ours are loaded with chunks of chicken breast and natural cheeses, fresh cilantro and sauces and a proprietary low carb tortilla, vs other burritos, mostly made up of low-value ingredients like rice and beans and carb-heavy tortillas." He continued: "Providing such a delicious item to the perimeter of the store is a great opportunity for us to introduce our low-carb, high-protein foods to a new audience. We believe this will get us closer to achieving our mission to help millions of people live a healthier lifestyle by reducing the amount of sugar and carbohydrates in their diet.” The burritos are currently available in the club channel and will roll out in grocery stores in the coming months.

Blue Diamond Growers has announced the launch of a new snack nut product line, called Thin Dipped Almonds. Thin Dipped Almonds is said to contain 50% less sugar than the average chocolate-covered almonds. Available in two flavours, double dark chocolate and dark chocolate sea salt caramel, the Thin Dipped Almonds are free of cholesterol, high in vitamin E and contain no artificial flavours or colours. Raj Joshi, vice president of global consumer division of Blue Diamond Growers, said: "We are so excited to present our customers with yet another incredible innovation within Blue Diamond's iconic snack almond portfolio. Whether you're a health nut or not, Thin Dipped Almonds offer a smart choice when it comes to sweet snacking. The thin layer of chocolate enhances the almond's natural crunch while allowing snackers to enjoy a delicious, sweet treat – without the guilt!"

PepsiCo-owned drinks brand Gatorade has announced the opening of the Gatorade Sports Science Institute (GSSI) research and development lab in Valhalla, New York. The new laboratory is designed to provide opportunity for innovation and discovery, to support product development across all ‘Gatorade Portfolio’ brands, including Gatorade, Fast Twitch, Propel, Muscle Milk and Evolve. The new “cutting-edge” facility incorporates an environmental chamber for testing athletes' responses to hot conditions as well as metabolism, body composition, muscle performance and biochemistry. This furthers GSSI's mission to “optimise the health and performance of athletes through R&D, innovation, education and sports science service”. Lindsay Baker, R&D director at GSSI, said: "We are committed to athlete research to ensure we are always innovating to meet their ever-changing needs. The first step in product creation has and will always be athlete insights, and the critical work the team is doing across our GSSI labs helps bring those insights to the forefront of our innovation pipeline. This new lab will study the effects of exercise, hydration and nutrition on the human body and mind to help us provide personalised solutions for each athlete." The facility is located on the campus of PepsiCo's Global Beverage R&D Center of Excellence, where its R&D team work to discover new ingredients, formulas and technologies to drive product innovations across PepsiCo's suite of beverages including the ‘Gatorade Portfolio’, carbonated soft drinks, teas, RTD Starbucks, energy drinks and waters. Gatorade’s first expansion into tablets – Gatorade Zero and Propel Immune Support tablets – was developed at the centre in Valhalla and is launching into retailers this month. Marissa Pines, senior marketing director at Gatorade, added: "With solutions in ready-to-drink, powder, supplement and now tablet form, we're advancing our business forward by reaching more athletes and exercisers on more occasions. That's the power of the Gatorade Portfolio. We've strategically built our business to have a solution for everyone, no matter how they choose to hydrate."

Kellogg’s has introduces two new HFSS-compliant Coco Pops cereal products, Coco Pops Loops and Coco Pops Mega Pops. The launch of the non-HFSS cereals is part of Kellogg’s continued efforts to lower sugar within its kids’ cereals portfolio, as the company reports that Coco Pops is its number one kids’ cereal brand and the third biggest brand in its portfolio. According to the company, since 2017 Kellogg’s has reduced sugar in Original Coco Pops by 50%, helping families "make healthier choices in the morning". The new cereals – which are high in fibre and contain iron and vitamin D – have the same chocolatey taste as original Coco Pops but provide new crunchy shapes and textures. Seanain Mcguigan, activation brand manager at Kellogg’s UKI, said: “Coco Pops is our number one selling kids’ cereal brand, so it’s great to continue our innovation of the range. We’ve worked hard to make sure both Coco Pops Loops and Coco Pops Mega Pops add something exciting to people’s mornings while keeping the rich chocolate flavour that the brand is known for.” The new cereals are available to purchase now in select UK retailers. You may also like to read: New Kellogg’s Crunchy Nut Barista Edition cereal Kellogg’s launches HFSS-compliant Coco Pops Chocos Kellogg’s introduces salted caramel flavour cereal