Global producer of natural ingredients and solutions, Döhler, has inaugurated its new office and laboratory hub in North Brunswick, New Jersey. The centre for taste with a focus on flavour and taste modulation innovation offers more than 12,000 square feet of laboratory space including a flavour analytics laboratory equipped with volatile and non-volatile capabilities and a functional extraction laboratory. Deborah Kennison, R&D VP at Döhler in North America, said: “We are thrilled to share that Döhler’s North Brunswick hub is featuring in-house sensory screening capabilities with expert panels. This, combined with the expertise of our global sensory team allows us to provide our customers with laboratory to industrial-scale solutions spanning the entire spectrum from flavour, functional ingredients and foodstuff to finished products with advantaged economics." The site will also act as an “east coast hub” for Döhler Ventures, a long-term oriented and entrepreneurial investor that supports early-stage start-ups. Additionally, it will scale up the strategic partnership of Döhler and Ixora Scientific, a San Diego-based start-up that focuses on the research and development of innovative taste modulators based on botanicals. The company chose North Brunswick for the hub’s location as it is home to 13 of the world’s leading technology companies; boasts 3,280 R&D establishments; is in close proximity to multiple “world-renowned” universities; and has the highest concentration of scientists and engineers in the region. Paul Graham, Cluster Americas CEO at Döhler, commented: “Our investment in the North Brunswick hub reflects our commitment to meeting the evolving needs of the US food and beverage industry. We feel that Döhler is well positioned to help our customers stay ahead of the curve in a rapidly changing market.” As part of the new hub, Döhler plans to utilise ultramodern sampling technology to enable customers to enjoy faster, more agile and higher-quality sampling, which the company says will provide its customers with a “significant competitive advantage”. In addition to the new North Brunswick hub, Döhler plans to expand its Cartersville plant in Georgia, US. The expansion will include an automated flavour production facility and bring additional capacity, customer-facing meeting spaces and administrative offices. The new North Brunswick hub marks Döhler’s commitment to meeting the evolving needs of the US F&B industry, bringing its North American customers the same flavour and taste modulation solutions implemented at its European headquarters.

Israel-based gummy supplement manufacturer, TopGum, has launched Gummiccino, a new line of high-dosage caffeine gummies. The functional gummies are infused with robusta coffee bean extract, which the company claims “captures the genuine aroma, flavour and colour of coffee”. Gummiccino delivers a “true functional dose of caffeine,” with each serving of two gummies containing 40mg of caffeine – the equivalent of a standard espresso shot. The new line of gummies comes in three flavours: espresso, cappuccino and mocha. TopGum says its customer base can customise the Gummiccino matrix by adjusting the dosage, flavour, colour, shape and size. The product marks the first use of TopGum’s proprietary microencapsulation technology, created to enhance flavour and boost absorption. Eli Edri, TopGum’s COO and VP of strategic partnerships, said: “Over the last couple of years, we worked on the development of a state-of-the-art microencapsulation technology – called TopCaps – that is uniquely tailored for gummies. This innovative technology allows consumers to savour the flavour and aroma of coffee on the go while energising themselves with a single chewy treat.” He continued: “Our TopCaps microencapsulation system allows the body to effectively absorb the caffeine by coating the caffeine particles with a natural substance that breaks down in the stomach, not the mouth”. Amichai Bar-Nir, CEO of TopGum, added: "Until now, coffee-flavoured caffeine gummies have had a limited market presence due to tendencies to develop a bitter flavour. Thanks to our novel TopCaps technology, busy coffee lovers can finally experience the rich flavour of coffee in gummy form, with zero bitterness.” The Gummiccino is being unveiled at Vitafoods next week, with rollout expected later in the year.

Bunge has announced the creation of a programme to support Brazilian farmers in the transition to low-carbon agriculture. The regenerative agriculture programme will offer technical support, tools, products and services for farmers while supporting efforts to minimise GHG emissions. It will be implemented across around 615,000 acres in Central-West and Southern Brazil. The free programme is set to promote growth in productivity and reduction of costs through the application of “cultivation best” practices that improve soil fertility and health; promote biological diversity; increase CO2 storage in the ground; improve water retention and infiltration in the soil; and enhance the management of energy consumption. The programme consists of three steps which can be customised to fit the characteristics of each property. Diagnosis of the farm’s current regenerative agriculture practices is followed by the development of a customised action plan which is set to indicate the most effective practices to be implemented or improved. Finally, Bunge will connect participating farmers to supply chain partners who seek sustainable products. Pamela Moreira, responsible for sustainability in South America at Bunge, said: “The demand for sustainably produced agriculture products continues to increase, and our goal is to provide reliable and specific data so farmers can assess the need to implement additional, corrective or improvement measures that support them on their regenerative agriculture journey”. The programme has already seen dozens of large-scale farmers sign up, which Bunge says covers roughly 250,000 hectares of land in the Brazilian States of Bahia, Maranhão, Mato Grosso, Paraná, Piauí and Tocantins. For the programme’s implementation, Bunge convened a team of partners who share tools and expertise with participants to support the adoption of regenerative practices in their operations, with a focus on monitoring progress and monetising sustainable agriculture. Orígeo, a JV between Bunge and Indian manufacturer of agrochemicals and pesticides, UPL, is a key partner and will work alongside the farmers to provide information and technological tools to digitise crop data, ensuring the production of high-quality, low-carbon grain, using fewer inputs and less fuel. Rossano de Angelis Jr, VP of agribusiness in South America at Bunge, added: "We are convinced that the program will further strengthen Bunge’s connection with farmers. With the expertise of our partner Orígeo, we have a unique model of support for farmers to ensure the productivity, profitability and sustainability of their business. Our teams continuously work to add value to our partners, and we are committed to fostering best practices across all our value chains." You may also like to read: Bunge to acquire Louisiana refinery from Fuji Oil Australian Plant Proteins secures $35.4m investment from Bunge Bunge launches programme to monitor soybean crops for its indirect supply chain

Britvic has expanded its Robinsons Benefit range with the launch of three wellness-focused premium squashes, with no added sugar. Robinsons with Benefits features three flavours in a 750ml format – each containing a different functional benefit through added vitamins while retaining Robinsons’ classic taste. The first flavour, Robinsons Vitality Peach, Mango & Passion Fruit, is boosted with vitamins B3 and D which help to reduce tiredness and fatigue. Robinsons Immunity Orange & Guava flavour contains vitamins C and D to support the immune system, while Robinsons Boost Raspberry, Strawberry & Acai is packed with vitamin B6 to help energise consumers. Ben Parker, retail commercial director at Britvic, said: “At a time when over half of consumers have revealed that they want to see healthier soft drinks in retailers’ ranges, it’s the perfect time for us to expand the Robinsons range further to tap into this growing demand. The latest addition to our popular portfolio…aims to make it even easier for young people to enjoy benefit-led squash wherever they may be, at home or on the go.” He continued: “The expansion also aims to help consumers make tastier, healthier choices in line with our long-term ‘Healthier People’ strategy”. The range comes after Robinsons launched on-the-go functional squash drops last year. Robinsons with Benefits is rolling out into the UK grocery channel now, with convenience to follow in June.

We have witnessed a raft of launches from premium Italian brand Crosta & Mollica recently, including new gelato flavours, pasta sauces, ready meals and pasta variants. The brand's latest development – a gluten-free margherita pizza – is made using "proper" wheat flour instead of substitutes or imitations, and is created by extracting the gluten to ensure it is suitable for those following a coeliac diet. The dough is slow-proved, which creates a crumb structure and gives a familiar crunchy/crusty texture. The pizza is topped with the brand's classic tomato sauce, mozzarella, Sicilian oregano and then sprinkled with vegetarian cheese. Crosta & Mollica says the gluten-free market is worth an estimated £835 million, and aims to recognise the importance of this growing category in its own range. The gluten-free option will be available exclusively at Ocado in the UK from today. RRP £5.00. Recent launches from Crosta & Mollica include: Sorbetto Shells Frozen ready meals Pasta and pasta sauces

We have witnessed a raft of launches from premium Italian brand Crosta & Mollica recently, including new gelato flavours, pasta sauces, ready meals and pasta variants. The brand's latest development – a gluten-free margherita pizza – is made using "proper" wheat flour instead of substitutes or imitations, and is created by extracting the gluten to ensure it is suitable for those following a coeliac diet. The dough is slow-proved, which creates a crumb structure and gives a familiar crunchy/crusty texture. The pizza is topped with the brand's classic tomato sauce, mozzarella, Sicilian oregano and then sprinkled with vegetarian cheese. Crosta & Mollica says the gluten-free market is worth an estimated £835 million, and aims to recognise the importance of this growing category in its own range. The gluten-free option will be available exclusively at Ocado in the UK from today. RRP £5.00. Recent launches from Crosta & Mollica include: Sorbetto Shells Frozen ready meals Pasta and pasta sauces

Athian, a cloud-based carbon marketplace for the livestock industry, has completed its seed funding round with investments from DSM Venturing and California Dairies. The round aims to drive novel solutions for livestock farmers, securing global acceptance of its innovative transactional carbon credit inset programme. Previous investors in the round include Elanco Animal Health, Tyson Ventures and Newtrient LLC. Athian's carbon credit insetting platform is said to "enable livestock farmers who implement sustainable practices the ability to earn revenue to fund those initiatives". The platform provides support to the beef and dairy value chains to capture and claim carbon credits earned through sustainability efforts. The innovation provides livestock producers with economic incentives to adopt sustainable practices on their farms, as well as helps to improve the sustainability of the global food system and reduce global warming as a result. Simon Vander Woude, chairman of the board at California Dairies, said: " membership has been leading the way in sustainable dairy farming investments, and we continue to move as fast as technology and on-farm economics allow. This is an opportunity to showcase that hard work while doubling down to drive innovation and further improve our environmental footprint, ensuring that our farms produce some of the most sustainable milk in the world, across all the various pillars of sustainability." Paul Myer, CEO of Athian, added: "We are excited by and DSM Venturing's enthusiasm for our innovative carbon marketplace platform. The groundswell of support has been tremendous. This announcement not only expedites our reach into international markets but also accelerates practical environmental solutions that give farmers new revenue streams and help companies deliver on their sustainability commitments throughout the value chain." He continued: "Global climate change requires all of us working together. And now, Athian can deliver on our goal of connecting the whole value chain. By joining forces with investors like , DSM Venturing and others throughout the livestock industry, we have a unique opportunity, with all the voices at the table, to support sustainability practice changes through carbon incentives. Together we can move the needle on climate change." As part of the investment, Scott Horner, regional managing director for North America at DSM Venturing, and Darrin Montiero, VP of sustainability at CDI, will join the Athian board of directors. Terms of the transaction were not disclosed.

Pep2dia is a 100% natural ingredient obtained from French milk, helping people who want to maintain healthy blood sugar and improve their health. Its function? To better regulate sugar levels in the blood (glycaemia) after meals. How does it work? It contains an AP dipeptide (Alanine-Proline), which has the property of inhibiting alpha-glucosidase (an intestinal enzyme), ensuring the transformation of complex sugars into simple sugars (glucose) in order to allow them to circulate in the blood. Thanks to its composition, Pep2Dia reduces the blood sugar content after eating (postprandial blood sugar). Following the ingestion of carbohydrates, the body regulates blood sugar (glycaemia) through the production of insulin in the pancreas, facilitating the circulation of glucose in the body. This glucose is the first energy source that can be activated by the body, and so provides a reduction in the glycaemia found in the blood. Preclinical and clinical Pep2Dia studies have demonstrated a significant reduction in postprandial blood sugar levels, as well as the absence of side effects and toxicity. Following the completion of preclinical and clinical trials proving its efficacy and safety, Pep2Dia has been marketed as an ingredient to help regulate blood sugar. 100% safe, it meets the requirements of numerous standards, labels and recommendations for good practice. Contact us at https://www.pep2dia.com/contact-us/.

Unilever has reported underlying sales growth of 10.5 % for its first quarter 2023 results. The owner of Ben & Jerry’s and Marmite reported a turnover of €14.8 billion for Q1, representing an increase of 7% from the year-ago period. Unilever said this growth reflected the sale of the tea business on 1 July 2022, and the acquisition of Nutrafol on 7 July 2022. Unilever’s brands accounted for 54% of group turnover and delivered underlying sales growth of 12.1%. The company’s nutrition segment recorded underlying sales growth of 11.9% at €3.4 billion, led by its Hellmann's brand (make taste, not waste campaign) and the relaunch of fortified Knorr stock cubes to address iodine and zinc deficiencies in consumers. Ice cream was up 6% at €1.7 billion. Out-of-home ice cream grew double-digit with positive price and volume ahead of the summer season. This was led by Magnum, supported by the company's Starchaser and Sunlover limited edition products, as well as its Cornetto brand. That said, Unilever’s volumes were down. Nutrition volumes fell 1.3%, driven by scratch cooking aids, and ice cream saw volumes drop by 4.1%. According to Reuters, consumers are seeking cheaper alternatives to Unilever's ice cream brands – which include Ben & Jerry's and Magnum – after big price hikes. Underlying sales grew across the Asia Pacific and Europe regions in the quarter – by 9.9% and 9.2%, respectively. The Americas saw underlying sales growth of 11.9%. Unilever is expecting underlying sales growth for the full year 2023 to reach at least 3-5%. CEO Alan Jope said: “Unilever has had a good start to the year, delivering another quarter of strong topline growth. Underlying sales growth accelerated to 10.5%, driven by price growth in response to continued high input cost inflation and an improved volume performance." He added: "We are continuing to execute well on our strategic priorities. Growth was broad-based across the five Business Groups, underpinned by strong performances from our billion+ Euro brands. We have stepped up both the effectiveness of our innovation and the investment behind our brands..." "We remain focused on navigating through continued macroeconomic uncertainty and are confident in our ability to deliver another year of strong growth, which remains our first priority."

Babybel has launched its first new flavour in its dairy alternative line-up, Babybel Plant-Based White Cheddar Cheese Alternative. According to Babybel, white cheddar is one of the brand’s most popular cheese flavours since it was introduced a decade ago, making it the “perfect choice” for Babybel's first plant-based flavour extension. Launched last year, the original Babybel plant-based has a mozzarella-style flavour, contrasting with the new white cheddar snack which offers the "sharp tanginess" of cheddar cheese. The individually portioned dairy-free snacks are wrapped in Babybel’s signature wax, now green to distinguish it as plant-based and in a new 100% paper pouch. Ridhi Barber, senior brand manager at Babybel, said: "Babybel Plant-Based has seen an overwhelmingly positive response to date among flexitarian and vegan shoppers. We wanted to continue this momentum and introduce a second dairy-free Babybel snack option in the fan-favourite White Cheddar variety." In February, Babybel unveiled Mini Babybel Monterey Jack, the brand’s first new flavour since 2014. The new plant-based white cheddar-flavoured Babybel packs are available to buy in 6-pack pouches in US retailers.

The51 Food and AgTech General Partnership has announced the closing of $30 million of its $50 million fund to transform food and agriculture for global impact. The money will be used to target pre-seed to Series A investments in diverse founders to increase agricultural diversity and “cultivate a sustainable and thriving future” for the planet. The51 Food and AgTech GP is a Canadian venture capital firm committed to “revolutionising” the agricultural landscape through new technology. The firm's team of former founders, operators and engineers provide guidance and support, with an “expansive” community that connects visionary founders with domain knowledge, talent and resources. Lead investor Farm Credit Canada was joined by Alberta Enterprise Corporation, National Bank of Canada and several individual investors from agribusiness, farming and industry backgrounds. Alison Sunstrum, managing general partner of The51 Food and AgTech fund, said: “We are in the midst of several seismic events that are defining the world we live in. Covid-19 aftershocks, the conflict between two agricultural superpowers and climate change are affecting the world's food supply.” She continued: “Investing in agricultural technology will enhance productivity, reduce waste, mitigate climate change and create new markets and job opportunities. We are at a crossroads where innovation may tip the scale to a net positive, food secure planet." The fund will enable farmers to use technologies that increase efficiency, improve decision making and reduce costs. Fund partner, Rebbecca Clarke, added: "The demand on the agriculture and food industry is growing quickly, and we need to meet the need with new ideas, innovations and technology. This fund will accelerate our ability to get those new, transformational technologies to Canadian producers.”

Mondelēz International has reported an 18.1% increase in first-quarter net revenue to $9.17 billion, “driven by ongoing pricing execution to offset cost inflation and solid volume growth," chairman and CEO Dirk Van de Put noted in a statement. The owner of Cadbury and Oreo said that the Q1 rise was driven by organic net revenue growth of 19.4% and incremental sales from the company's 2022 acquisitions of Clif Bar and Ricolino. Mondelēz’s Asia, Middle East and Africa business delivered 3.9% growth in net revenue for Q1. The company's Europe business witnessed a 12.7% growth in revenue. In North America, Mondelēz saw 26.8% growth in net revenue for the first quarter. Meanwhile, the company’s Latin America business reported a 46.6% increase, the largest growth out of all Mondelēz’s regions. Van de Put said: “We delivered a strong start to the year, with double-digit net revenue and profit dollar growth in our first quarter, as we continued to execute against our long-term strategy. These results were driven by ongoing pricing execution to offset cost inflation and solid volume growth." He continued: “We saw broad-based demand across both developed and emerging markets, as consumers around the world continue to prioritise our chocolate, biscuits and baked snacks categories and brands. We also continued to make significant progress against our portfolio reshaping initiatives, reducing our coffee equity stakes while driving strong top- and bottom-line synergies from recently acquired assets, including Clif Bar." "Our dedicated people remain focused on accelerating and compounding growth through significant investments in our brands, talent and capabilities while advancing our sustainability initiatives. Given our strong Q1 performance, we are raising our net revenue and earnings outlook for the year."