Crosta & Mollica has introduced a new addition to its frozen dessert range with the launch of a line of fruit-filled Sorbetto Shells. The Sorbetto Shells range is said to be "a lighter alternative to a classic scoop of ice cream or gelato". Crosta & Mollica explained that the fruit is scooped out and made into a smooth sorbet before being returned to their original fruit shells by hand. Sorbetto Shells contain only ice and fresh fruit purees. The range is available in two variants: lemon sorbetto and pomegranate sorbetto. Lemon sorbetto is made with fresh juice from Sorrento lemons, while the pomegranate sorbetto flavour is made with sweet and sour Sicilian pomegranates. Crosta & Mollica’s Sorbetto Shells are available to purchase exclusively in selected Waitrose stores for an RRP of £5.75.

Wellness solution provider Bodē Pro has launched a physician-formulated fruit and vegetable juice capsule, 3 Second Salad. The capsule delivers the phytonutrient equivalent of ten servings of fruits and vegetables in a convenient, ready-to-take format. 3 Second Salad features proprietary advanced micro-encapsulated system (AMES) beadlet technology, which enables a slower release of the delicate phytonutrients inside the capsule. The capsule is packed with a unique blend of 16 different fruit and vegetable sources, 72 essential minerals, and 5 digestive enzymes, which the company says makes it “the most potent fruit and veggie juice cap on the market”. Each capsule contains grape seed extract, wild blueberry, raspberry, cranberry, prune, tart cherry, wild bilberry, strawberry, broccoli sprout, carrot powder, onion extract, kale, broccoli extract, tomato powder, spinach powder and brussels sprouts, as well as the digestive enzyme and trace mineral blends. Bodē Pro’s CEO, Benson K. Boreyko, said: "We understand the importance of proper nutrition, but we also understand that not everyone has the time or the resources to eat a diet rich in fruits and vegetables. That's why we created 3 Second Salad. It's unique and delivers the phytonutrient equivalent of 10 servings of fruits and vegetables in just three seconds.” According to Bodē Pro, it is the only company to invest in AMES beadlet technology, which uses a slow-reach protective coating that enables a measured, precise and controlled release, promoting maximum absorption. The beadlets are naturally sweetened, which gives consumers the option to open the capsule and sprinkle it on food and beverage items – this is particularly useful for individuals who do not want to swallow the capsule; children or the elderly, for example. Each ingredient in 3 Second Salad is sourced from a family farm, vine-ripened and flash-frozen to preserve maximum potency.

La Martiniquaise-Bardinet is buying the Generous Gin and Island Signature Rum brands as part of the acquisition of Ôdevie Creative Spirits Company. Produced in the Cognac region, Generous Gin will strengthen La Martiniquaise’s ‘Craft From France’ portfolio. Meanwhile, Island Signature Rum offers four vintages from Mauritius, Jamaica, the Dominican Republic and Guatemala. Thibault de la Fournière, founder of Ôdevie Creative Spirits, commented: “In 2022, after a strong 2021 year, we decided that it was necessary to find a new growth driver to accelerate our development”. “We have shared with the La Martiniquaise-Bardinet teams the passion for ‘à la française’ spirits and are very proud to entrust our brand portfolio to the expertise of their international teams.” Cyril Cahart, La Martiniquaise-Bardinet's operational managing director for France, said: “We are very excited to welcome Generous Gin and Island Signature Rum to our portfolio. These premium brands, created and developed by Ôdevie, will be very strategic to enrich our offering to our partners in the liquor store and on-trade channels.” He continued: “These two brands benefit from an excellent market dynamic and perfectly meet consumer expectations for ‘crafted in France’ premium spirits with Generous Gin and exploration of different origins with Island Signature Rums”. Financial details of the acquisition were not disclosed.

Volac has extended its whey protein isolate range with the introduction of Volactive Pro2O RTM. The new ingredient is set to launch at Vitafoods Europe on 9 May in Geneva, Switzerland. Volactive Pro2O RTM allows manufacturers to develop shakes that are clear in solution, allowing for more fruit-based flavour options, such as citrus and melon. Nadia El-Zanfaly, marketing manager at Volac, said: “In today’s market, performance and active consumers desire not only exciting new flavours but also optimised products with less foam, reduced powder residue and clear nutritional benefits”. She continued: “The benefits of using Pro2O translate into an enhanced experience for the consumer while also maintaining the classic attributes associated with the clear RTM category, including lower turbidity and a neutral mouthfeel.” Through using a “unique” agglomeration technique, according to Volac, Pro2O offers manufacturers an ingredient with high mixability, improved powder flow and up to five times faster foam dispersion. The Volactive Pro2O range is low in fat and carbohydrate and is a source of concentrated natural proteins from milk of high biological value. Elisa Glover, nutrition specialist at Volac, added: “Protein sources vary in nutritional value. The difference lies in the protein quality, determined by the amino acid profile and the protein source’s digestibility. Higher quality protein sources are easily digestible and provide ample amounts of essential amino acids, which the body cannot produce.” Volac will be showcasing its Volactive Pro2O RTM at Vitafoods Europe from 9 to 11 May at Stand I39.

Canadian agribusiness Richardson International is investing $220 million to modernise its Wesson Oil site in Memphis, Tennessee. The project will see the company replace the existing refinery with a new refinery plant, helping to meet growing global demand for vegetable oil. Once completed, the new refinery will “modernise the site and significantly increase production and refining capacity". In addition, a substantial reduction in water, energy and wastewater volumes will also be achieved through improved efficiencies. Tobias Dewey, VP of oilseed operations at Richardson, said: "The Wesson Oil facility in Memphis provides Richardson a strong retail brand and a great location supported by a very dedicated team of employees. Collectively, these elements provided the confidence to support meaningful investment and innovation in the Memphis plant's operations – including significantly expanding our industrial and foodservice offerings." Darrell Sobkow, EVP of processing, food and ingredients at Richardson, added: "We seek opportunities for enhancing our capabilities and providing an increasingly efficient means for meeting the needs of our food ingredient customers and a broader consumptive marketplace".

Vilkyškių Pieninė, the parent company of Lithuanian dairy business Vilvi Group, has acquired the remaining 30% of the shares of Baltic Dairy Board. Vilkyškių Pieninė, which purchased a 70% stake in the Latvian company in 2021, now owns a 100% share. Founded in 2008, Baltic Dairy Board produces skimmed milk, milk protein concentrate and pasteurised cream, among other things. Last year, the company's revenue was €15.4 million. By taking full control of Baltic Dairy Board, Vilkyškių Pieninė said that it aims to continue to strengthen the range of value-added dairy ingredients Vilvi Group offers. Terms of the deal were not disclosed.

Olymel has announced the definitive closure of its hog slaughtering, cutting and deboning plant in Vallée-Jonction, in the Beauce region of Quebec, Canada. The decision will see 994 employees lose their jobs, including 911 union members and 83 managers. Olymel stated that “the number of weeks of notice given to complete the layoff of employees will exceed the requirements of the Quebec Act respecting labour standards”. The Vallée-Jonction plant also has 122 temporary foreign workers; Olymel said that it has taken steps with authorities to allow these workers to apply for relocation to another Olymel establishment. According to Olymel, the plant is closing to stop losses in the fresh pork sector, which have amounted to $400 million over the past two years. In February, Olymel announced the closure of two pork processing facilities in Blainville and Laval, Quebec, with the loss of 170 jobs. Olymel said that the Covid-19 pandemic, labour shortage, instability of export markets and increase in raw material costs, among other factors, have had a “major impact” on Olymel and resulted in losses. Olymel's management is confident that through its repositioning in the fresh pork sector, the company will be in a better position to reach the slaughter capacity that has been adjusted from 140,000 to 81,000 hogs per week. Yanick Gervais, president and CEO of Olymel, said: "Olymel management's decision to close the Vallée-Jonction plant…was the result of a careful analysis that focused first and foremost on the operational capabilities of each of the four slaughtering, cutting and deboning plants owned by Olymel in Quebec”. He continued: “Closing a plant was necessary to reduce our slaughter capacity and review our business model in order to optimise it, and our analysis ultimately revealed the limitations of the Vallée-Jonction plant, given the steady decline in the available workforce and the condition of the facilities, which would require investing tens of millions of dollars in renovations.” The company stated that it will offer employees the option to sign up for a voluntary relocation programme, where staff can continue working for Olymel at another location. Plants located in Yamachiche, Saint-Esprit, Ange-Gardien, Princeville, Sherrington and Saint-Henri-de-Lévis will be part of the relocation plan. A reclassification committee will also be set up to support employees who wish to pursue a new career path. The facility’s closure will occur over eight months with the plant ceasing all operations entirely on 22 December this year. Olymel’s management has not yet made a decision regarding the future of the Vallée-Jonction plant.

Lactalis UK & Ireland has announced the expansion of its Leedammer range, with the addition of Leerdammer Grated, in 160g resealable pouches. Leerdammer – an authentic Dutch semihard cheese – is natural and made using traditional methods with pasteurised milk and vegetarian rennet (not animal rennet), making it a vegetarian cheese. Héloïse Le Norcy-Trott, group marketing director for Lactalis UK & Ireland, said: “Leerdammer has a unique flavour and offering that really appeals to consumers, which is why it’s the number one cheese slices brand in the UK in value sales. We are confident that launching Leerdammer Grated will not only capitalise on this demand, but also offer shoppers a convenient new way to enjoy Leerdammer.” She continued: “As the latest addition to our grated cheese portfolio, Leerdammer Grated will diversify the cheddar-dominated grated cheese market, giving shoppers an opportunity to trade up from their usual purchases”. Leerdammer Grated, which Lactalis said is “finely grated for perfect melting,” is available to purchase in Tesco stores for an RRP of £2.35, with further rollout later in the year. You may also like to read: Lactalis taps into lighter spreadable butter market Lactalis closes all operations in Argentina Fonterra and Nestlé to sell DPA Lactalis for BRL 700m

Stora Enso-owned Selfly Store has introduced a new smart vending freezer for the unattended retail market. The Selfly Freezer offers customers frozen treats all season long. Customers are able to make contactless payments, select multiple products at one time, as well as touch and feel each product before making their purchase. The freezer is part of the brand's Selfly Store Model 3 product family, which offers a self-service solution through hardware, cloud-based software, RFID (radio frequency identification) tags and a service network. According to Selfly Store, by using RFID technology, "the Selfly Freezer provides real-time item-level data analytics to optimise sales and operations while reducing food waste". Aslak de Silva, CEO of Selfly Store, said: "Our requirements and expectations for the performance and features of the Selfly Freezer were set high, measuring up to nothing less than the already existing Selfly Fridge and Selfly Ambient intelligent vending machines". "Designing, developing and manufacturing a vending freezer which is truly intelligent is a complex and challenging task. We are proud to have developed a product that will make a significant impact on the unattended retail industry."

Yakult has introduced the new Yakult Plus with fibre and vitamin C to support immunity and feed gut bacteria. The new Yakult Plus contains 20 billion friendly bacteria (L. casei Shirota), scientifically proven to reach the gut alive and fibre that can feed the bacteria in the gut. Yakult Plus is 30 calories a bottle, fat-free, gluten-free and suitable for vegetarians. Hiroaki Yoshimura, MD for Yakult UK & Ireland, commented: “When it comes to our wellbeing, every day, little things can make a powerful difference – from the food we eat, to the activities we take part in… We’re thrilled to be able to play an even bigger role in supporting wellbeing, as we launch Yakult Plus.” Yoshimura added: “With a fresh look, a brand-new taste and the added benefits of vitamin C and fibre, we’re confident that Yakult Plus will comfortably find a place in everyone’s wellbeing routines. Plus, the bigger packs, and more sustainable packaging, helps to make looking after our wellness more convenient than ever.” Yakult Plus comes in a fridge friendly 8 x 65ml bottle pack with recyclable cardboard packaging. The cardboard outer packaging is also being rolled out to the rest of the Yakult range. Yakult Plus will soon roll out into selected UK retailers.

Colavita has completed the acquisition of the O Olive Oil & Vinegar brand and business assets from Curation Foods. Founded in 2007, O Olive Oil & Vinegar sells organic extra virgin olive oil, Champagne vinegar and sherry vinegar in the US market. Meanwhile, Colavita, founded in 1938, produces and distributes speciality food products, such as extra virgin olive oil, balsamic and wine vinegar, and pasta. The Colavita brand is present in more than 80 countries worldwide, with distribution spanning the retail, ecommerce and foodservice channels. Giovanni Colavita, CEO of Colavita USA, said: "We have always looked with admiration at what the O founders created. A company that produces distinctive oils and vinegars, all 100% from California in a fully integrated way, and located in the heart of the Californian wine region. We are happy to bring back O to a family-operated business and culture after a transitional period as part of a public company." In addition to the acquisition, Colavita has also announced the appointment of Paolo Colavita – currently VP of the company's West Coast operations – as chief executive of O Olive Oil & Vinegar. He will oversee the growth of the brand in the US and international markets, and manage its California-based team. "Our mission with this acquisition is to stay true to the incredible uniqueness of the O brand without compromise while utilising our shared industry expertise to elevate the brand on a global scale," he said. Terms of the deal were not disclosed.

Moolec Science, a start-up developing alternative proteins using molecular farming technology, has acquired ValoraSoy for $6 million. ValoraSoy is a plant-based food ingredient business dedicated to the production and commercialisation of functional soy proteins. The acquisition will support Moolec's growth in the food ingredients industry by adding to its commercial network and providing its molecular farming platform with industrial capacity, downstream operations and an experienced team of professionals. Food ingredient capabilities acquired from ValoraSoy include industrial facilities with a processing capacity of 10,000 tons located in one of the main Argentine soybean corridors; a team of technicians, engineers, agronomists and plant-based professionals; and commercial channels in more than 14 countries on three different continents. Henk Hoogenkamp, chief product officer and co-founder of Moolec, said: "We believe plant-based technologies and molecular farming together have the power to contribute towards global food security. Moolec is developing the plant proteins of the future by using highly efficient high-protein crops, in this case soybeans, to produce a wide variety of proteins naturally found in animals." He added: “Combining these crops with ValoraSoy's capabilities, we can accelerate our technology rollout but also specifically target certain solutions by incorporating real-time feedback from existing customers around the globe. Leveraging this position, we can consolidate our Molecular Farming platform and lower the cost of protein-rich foods as we drive functionality, nutrition, and affordability for the up-and-coming economies of the world."