Stora Enso has introduced Trayforma BarrPeel, a new easy-peeling board material for vacuum skin packs to enable the use of fresh food packaging on recyclable paperboard trays. Trayforma BarrPeel is a sustainable barrier-coated paperboard material for pressed trays, which helps companies to reduce plastic to less than 10% of the tray. The material can be used for vacuum packaging cold cuts, single portion meats, fish and cheese. Featuring 90% renewable wood fibres, plastic usage is kept to a minimum and significantly reduces the packaging’s carbon footprint. “With Trayforma BarrPeel, we improve environmental performance on two levels: protecting food to provide a longer shelf life, and reducing the share of fossil-based materials,” said Jaana Keskitalo, technical account manager, Trayforma & Barriers at Stora Enso. She added: “We’re especially proud that we can achieve this while also providing a great user experience. This easily peelable tray material lets consumers enjoy their product with minimal effort.” Trayforma BarrPeel’s surface material allows the overlaying polymer skin film to be easily peeled, providing packagers with an “affordable solution that satisfies the increasing consumer demand for sustainable packaging materials”.

Complex processes made simple In order to gain an idea of just how complex the exchange of parts for the above process is on the stretch blow molder alone, it is worth taking a closer look at the individual steps involved. First, the preform infeed needs to be adjusted, and what is known as the mandrel heads replaced that are wedged into the preform necks to guide these safely through the heating module. The grippers that transport the preforms by their necks to the blow wheel are then exchanged on the star wheel. Finally, the molds in the blow stations, the blow nozzles and often the stretch rods and further grippers downstream that feed the finished containers to the subsequent filler need to be changed over. Here, the number of parts that need replacing depends on the size of the machine. The mandrels and shields especially are of particular importance: the higher the machine output, the longer the heater, as the containers may move faster but always need the same amount of time to heat up. On an InnoPET Blomax 16 stretch blow molder with a capacity of up to 48,000 bottles per hour, around 170 mandrel heads and shields have to be changed by hand, for instance. This means that this part of the neck change is particularly relevant when it comes to the amount of time needed – unlike the exchange of the just 20 grippers, which is quick in comparison. Thought through to the end In order to considerably speed up the conversion process as a whole, KHS has not just simplified the individual work steps involved but also the concept governing the entire procedure. Magazines were thus installed that stop the operator from having to repeatedly abandon the machine to fetch and carry change parts, for example. KHS also replaced the grippers to reduce the number of screws that need to be loosened. At the same time, newly developed mandrel heads are now used that can be simply removed by pressing a release spring. This process used to be much more complex. For more information, click here.

Cider maker Sheppy’s is launching a new variation of its popular fruit ciders in a Blackberry & Elderflower flavour. Sheppy’s new cider flavour features a crimson-red cider scented with aromatic elderflower and with the slight fruity sharpness natural to hedge blackberries. Managing director, David Sheppy, commented: "Cider and elderflower have always enjoyed an incredible partnership, and the added infusion of natural blackberry juice has resulted in something really special. It adds a deep hue and a depth of rural flavours." He added: "This cider captures the essence of warm fragrant evenings in the countryside and Somerset's sunny hedgerows". Sheppy's Blackberry & Elderflower cider will be available online in 12 x 500ml bottles for an RPP of £35 and a 5 or 20-litre Bag in Box for an RRP of £25.50.

Post Holdings has unveiled a $146 million expansion plan for its Michael Foods manufacturing and distribution facility in Norwalk, Iowa. Opened in 2019, the 150,000-square-foot facility processes eggs and precooked egg products. The expansion will add approximately 132,000 square feet to the plant and is expected to create 186 new jobs. Hopkins, Minnesota-headquartered Michael Foods produces a portfolio of egg and potato products under brands including Papetti’s, Simply Potatoes, Abbotsford Farms and Easy Eggs, and also owns dried meat ingredients brand Henningsen. The company is said to be the largest processor of value-added eggs in the US. “We appreciate the support we’ve received from the City of Norwalk and the Iowa Economic Development Authority,” said Mark Westphal, president and CEO of Michael Foods. “As the nation’s leader in valued-added egg products, this expansion will allow us to continue to meet our customers’ needs.” Post Holdings is expecting to begin construction work in July this year and aims to complete the project in December 2024.

Munson Machinery has launched a new Cylindrical Plow Blender, for batch blending of fibrous, interlocking, dense, abrasive or moist/oily materials. The Cylindrical Plow Blender consists of a cylindrical vessel and a mixing shaft that rotates about four times faster than other trough-style blenders, with a batch capacity of up to 1.13 cubic metres. A high-strength agitator shaft with radial arms rotates wedge blades at a high speed within the tight tolerance of a heavy-gauge vessel, creating a fluidising action that keeps the material in constant motion, regardless of particle size, shape or density. The vessel is typically filled to 60% capacity which, together with the fast rotation of the mixing shaft, serves to fluidise the material and fill the entire mixing vessel with airborne material, maximising material transfer rates while minimising impact and degradation. The unit achieves batch uniformity, blends significantly faster than trough-style horizontal mixers and handles a greater variety of materials, including thinner pastes. It is made from stainless steel and finished to sanitary standards, making it suitable for food, pharmaceutical, chemical, plastics or other applications in which clean-out is important to avoid cross-contamination. The blender is equipped with dual access doors on the side, a bottom discharge port and air purge packing shaft seals. Optional add-ons are heating or cooling jackets, injection ports for liquid additions and various discharge and inlet configurations.

FrieslandCampina Ingredients has launched Biotis Fermentis, a high protein and gut-supporting solution to aid sports performance and holistic health. The solution combines whey protein, prebiotic galactooligosaccharides and probiotic cultures by fermenting them together to create a unique formulation that supports both athletic performance and holistic health. Biotis Fermentis is designed to support gut health in athletes and active consumers by modulating the gut microbiota composition. It is created to enable brands to form holistic performance and active nutrition solutions, such as protein powders and shakes, that provide multiple proven health benefits. The company says that the health benefits include “improved gut health and muscle support, as well as perceived improvements to physical well-being, including mood and energy levels”. It also states that intensive exercise, stress and dietary habits have been shown to cause gut discomfort that affects sport performance. By fermenting whey protein, prebiotic galactooligosaccharides and probiotics together, Biotis Fermentis “effectively” targets the gut-muscle axis. The results of research conducted by the ingredient manufacturer, which surveyed 150 recreational athletes between 20-50 years of age, showed that after three weeks of taking Biotis Fermentis daily, 80% of consumers self-reported improved satisfaction with their physical wellbeing and 60% reported significantly reduced bloating compared to baseline levels. Vicky Davies, global senior marketing director of performance and active nutrition at FrieslandCampina Ingredients, said: “Until now, gut health and performance nutrition have largely been targeted as separate issues. But things often work better when they work together. That’s why we’ve focused on creating one synergistic solution to help athletes improve their performance and overall well-being.” She continued: “By leveraging the power of fermentation, we can enhance the properties of both whey, pre- and pro-biotics to create a new, multi-dimensional approach that unlocks unique benefits for gut and muscle health.”

Blue Bunny has teamed up with filled marshmallows brand Stuffed Puffs to develop new frozen dessert snacks. The partnership will see the ice cream brand launching Blue Bunny Stuffed Puffs scoopables and s’mores sandwiches. The scoopable Blue Bunny Stuffed Puffs will debut first this month, exclusively at Walmart stores. It will be available in three flavours: S’mores, Cookies 'N Creme and Birthday Cake. Meanwhile, Blue Bunny Stuffed Puffs sandwiches will be available to purchase in two flavours – Classic S'mores and Salted Caramel S'mores – from May. Jeremy Hrynewycz, brand marketing director at Blue Bunny, said: "We are thrilled to be partnering with Stuffed Puffs Filled Marshmallows and believe that the playful indulgence of our frozen treats combined with their mission to promote more fun-filled lives is a match made in confectionery heaven. These disruptive innovations are the first of their kind by delivering a filled marshmallow experience in multiple frozen forms." Mike Tierney, founder and CEO of Stuffed Puffs, added: "We are delighted to collaborate with Blue Bunny to bring the essence of Stuffed Puffs treats to the freezer aisle. As a massive ice cream fan, the new innovations will bring all the fun of our original fluffy marshmallow candy to everyone's favorite frozen treats that the whole family can enjoy together."

Nestlé has reported 9.3% organic sales growth in the first quarter, driven by a 9.8% increase in prices, compared to a 5.2% increase in the year-ago quarter. The company’s real internal growth was -0.5%, impacted by capacity constraints and portfolio optimisation actions. For its first quarter, the owner of Nescafé and Milkybar, posted a total sales increase of 5.6% to CHF 23.47 billion (approx. $26.43 billion), up from last year’s CHF 22.2 billion (approx. $25 billion). Coffee, alongside the company’s pet care brands, was once again the best performing category, thanks to continued demand for Nescafé, Starbucks and Nespresso products. Meanwhile, sales in confectionery and infant nutrition saw double-digit growth, and dairy reported high single-digit growth, with strong demand for coffee creamers and affordable fortified milks. Despite temporary capacity constraints on the food and drink giant’s Perrier water brand, its water business posted low single-digit growth led by S. Pellegrino. Nestlé’s Nespresso unit grew organically by 2.9% compared to 3.3% in the same period last year, “mainly due to post-pandemic normalisation”. Sales in North America increased by 8.9% to CHF 6.31 billion (approx. $7.1 billion), representing an 11.6% organic growth led by pricing, strong operational execution and continued momentum in e-commerce. The zone saw market share gains in pet food, frozen meals and soluble coffee. In Europe, organic growth reached 9.7% with continued market share gains, particularly in pet food, confectionery and infant nutrition. Sales in Europe increased by 5.4% to CHF 4.88 billion (approx. $5.5 billion). In the Asia, Oceania and Africa (AOA) region, sales grew organically by 10.4%, seeing market gains in the culinary, coffee and ice cream categories. Sales in the AOA increased by 1.1% to CHF 4.6 billion (approx. $5.2 billion), down from 3% increase in Q1 2022. The company’s Health Science business recorded an organic sales growth of 2.8%, with a sales increase of 11.3%, driven by pricing, e-commerce momentum and geographic expansion. Mark Schneider, Nestlé’s CEO, said: “Nestlé delivered strong organic growth in the first quarter, as our teams worked diligently to protect volume and ensure resilient mix. Portfolio optimisation efforts and responsible pricing helped to offset the ongoing pressures from two years of cost inflation.” He continued: “We continued our portfolio management journey with the creation of a joint venture dedicated to the frozen pizza business in Europe. The new partnership provides the best platform to develop the full potential of this business.” Nestlé confirmed its 2023 full-year outlook, expecting organic sales growth between 6% and 8%.

Tech start-up Vivid Machines has closed a $4.3 million oversubscribed seed funding round. The funding round was led by BDC Capital Thrive Venture Fund and featured participation from StandUp Ventures, Algoma Orchards, Tall Grass Ventures and others. Founded in 2020 by Jenny Lemieux and Jonathan Binas, Vivid Machines helps fruit growers produce more food on existing acreage and provides early yield predictions to packhouses, marketers and retailers. The company has developed a real-time spectral sensor and computer vision technology – Vivid XV – to capture plant-level data below the canopy across production and provide fruit-level data to optimise the fruit supply chain. The funds will be used to expand Vivid Machine's range of system applications and broaden its capacity to cover a more diverse selection of fruit crops. Kirk Kemp, owner of Algoma Orchards, said: “We’re very happy to have been one of the first to try Vivid Machines’ Vivid XV spectral imaging system to increase yield forecasting accuracy in our apple orchards. By the end of the season last year, yield prediction accuracy was, on average, 90%, which gave us the confidence to commit to working with Vivid. We knew their technology could help us improve yield and quality while also increasing sales. We look forward to making full use of the Vivid XV system this growing season.” Michelle Scarborough, managing partner at BDC Capital Thrive Venture Fund, added: “Vivid Machines brings a higher level of transparency and efficiency to the fruit supply chain. Its unique technology integrates machine learning to image capture methods and leverages real-time analytics and output, helping growers increase their production. We are excited to support Jenny and Jonathan, and the whole Vivid Machines team, in their important work to revolutionize fruit production and reduce food waste.’’

Lipton has expanded into the alcoholic beverage market with the launch of Lipton Hard Iced Tea, in four flavour varieties. Made with brewed Lipton tea, natural flavours and a triple-filtered malt base, Lipton Hard Iced Tea is a 5% ABV non-carbonated drink. Lisa Texido, brand director for Lipton Hard Iced Tea, said: "Lipton Hard Iced Tea is what you want hard iced tea to taste like. We created the recipe to make sure that the smooth, balanced flavour people love about Lipton iced tea really came through.” The new line of beverages is available in four flavours, Half & Half, a blend of lemonade and iced tea, Lemon, Peach and Strawberry. The drinks are sold as 12-can variety packs or as singular cans and are available to purchase now in select US retailers.

Crnch Popcorn Concepts, part of the United Food & Beverage Group, is launching a Chupa Chups popcorn range this summer. The Dutch company has combined the crunch of popcorn with the sweet signature taste of the Chupa Chups lollipops to create air-popped, gluten-free, glazed popcorn. Flavours featured in the range are Chupa Chups lollipop flavours apple, strawberry, cola and caramel. Yuri Roosblad, director, United Food & Beverage Group, said:‘’Either during big birthday celebrations or intimate family tv-nights. We are there, this time together with iconic flavoured Chupa Chups popcorn, to celebrate true joy. We are enthusiastic about this great collaboration between partners that share the same values; bringing tasteful and joyful moments to families and friends across the world.’’ The Chupa Chups popcorn will be available in a 110g bag and a 135g share bag. Marta Ballesteros, licensing manager, Perfetti Van Melle, added: “We are very excited at the prospect of Crnch Popcorn Concepts. Offering the fans of our brand many moments of joy and fun with every crunch of this popcorn that is so skillfully glazed in the Chupa Chups’ long-time, fan-favourite flavours.” The product will become available this summer in supermarkets and convenience stores in the Benelux, UK and Ireland.

Mars Incorporated has completed a $2.5 billion bond offering as part of its efforts to tackle global environmental issues. The bond offering consists of a new $500 million sustainability bond that will fund projects for its ‘Sustainable in a Generation Plan' (SiGP) The company will use the net proceeds from the offering to finance or refinance, in whole or in part, eligible projects to address environmental and social issues in line with its Sustainability Financing Framework. SiGP is built on three pillars underlying the company’s sustainability strategy, which include GHG reduction, improving the lives of 1 million people across its value chain, and providing good nutrition, health and wellbeing. Eligible projects include those that fall under the key areas of its sustainability strategy, including renewable energy, energy efficiency, sustainable water and wastewater management, pollution prevention and control, green buildings, and more. These projects will support Mars in its goal to achieve net zero emissions by 2050 and address other environmental and social issues. Claus Aagaard, chief financial officer at Mars, commented: “The situation facing our planet is urgent. That means that now more than ever, businesses must stand for more than just maximising profit and take real action to avoid the worst impacts of climate change and to protect the future for coming generations.” He added: “Finance is at the heart of this pursuit: we cannot uncouple sustainability from financial performance, rather the two are mutually reinforcing. We are proud to have today completed this bond offering, which will help us to meet our science-based targets set as part of our Sustainable in a Generation Plan and help finance other projects that contribute to a more sustainable future.” Mars has reduced its GHG emissions by 8% since it made its net zero commitment in 2021. In addition to its bond offering, Mars is investing $2.7 billion across SiGP. Last year, PepsiCo announced the closing of a new $1.25 billion ten-year green bond to fund green projects that focus on two pillars of its pep+ (PepsiCoPositive) agenda: ‘positive agriculture’ and ‘positive value chain’.