Italy’s government has backed a bill banning the use of cell-based food, it announced in a conference on Tuesday. If the proposal is passed by parliament, companies in Italy will not be allowed to produce food or feed "from cell cultures or tissues derived from vertebrate animals," the bill seen by Reuters stated. A breach of the rules could result in fines of up to €60,000. Agriculture Minister, Francesco Lollobrigida, said in the conference that Italy is the first nation to say no to “synthetic” food. He added that laboratory products do not guarantee quality or wellbeing, nor protect Italy's culture and traditions. The Minister also stated that if cultivated food production were to succeed in establishing itself, it would produce greater unemployment. Mathilde Alexandre, ProVeg Cell-Ag project coordinator, commented: “The bill introduced by the Italian government to ban cultivated meat is a draconian measure that ignores the massive economic and environmental potential that cultivated meat holds”. She added: “Cultivated meat is an important new technology that can positively affect the food system by reducing carbon emissions and pollution, and supports animal welfare and biodiversity, while being a real lever for economic growth”. The news comes just a little over a week after Eat Just’s cultivated meat division, Good Meat, announced that it had received clearance from the US Food and Drug Administration for its cell-based chicken. Alice Ravenscroft, head of policy at the Good Food Institute Europe, said that the passing of the law would shut down the economic potential of the field in Italy, “holding back scientific progress and climate mitigation efforts, and limiting consumer choice”.

Back in 2020, the European Commission regulated the public sale of orally administered, legal cannabidiol (CBD) products by classifying them as novel foods (NFs). Today, there are still no CBD products that have received NF authorisation in the UK or Europe. Here Libby Clarke, managing consultant for toxicology at specialist CBD contract research organisation Broughton, explores how companies seeking NF regulatory approval can plan their testing strategies to minimise setbacks and maximise their chance of success. Under UK and European law, an NF is defined as a food, drink or ingredient that has not been consumed to a significant degree by people in the European Union before May 1997. This includes food products that have been traditionally consumed in other countries but are new to the EU market, as well as foods produced using new technologies or from newly discovered sources. In the UK, NFs are subject to a specific regulatory framework laid out by the Food Standards Agency (FSA). After the announcement made by the European Commission that oral CBD products would be regulated under NF status, the FSA faced an interesting dilemma: since these products were already on sale, how should it go about ensuring CBD products are safe without crashing an already established market? The FSA decided to allow the continued sale of any products that were on the market at the time of the announcement (13 February 2020), subject to receiving an authorisation application before 31 March 2021. The FSA reviewed the applications and validated those that it deemed could plausibly be approved. Only manufacturers with validated NF applications were permitted to remain on the market. New products or variations seeking to hit the market after this all-important date would require NF authorisation before going on sale. So, how can businesses design a testing strategy for success? The trouble with the tiers For more common commodities – ones not containing CBD – a tiered framework has been published as a guide for the scientific tests to support market approval. The tiers, proposed by the European Food Safety Authority (EFSA) but adopted more widely, are a way of organising toxicology assessments to maximise efficiency and minimise the use of animals. The approach involves a hierarchy of tests, beginning with simple absorption, in vitro genotoxicity and extended in vivo 90-day toxicity tests. If it’s then deemed necessary, more in-depth studies will need to be carried out. If tier two studies – which may include prenatal developmental toxicity and single-dose absorption, distribution, metabolism and excretion analyses – raise further concerns, then it’s time to move on to the third and final tier. At this point, specialised toxicity studies (immuno-, neuro-, etc.) are carried out, potentially alongside repeated dose volunteer studies. But the tiered system runs aground when applied to CBD products, as was highlighted by the EFSA in June 2022, when the regulatory authority concluded significant data gaps needed to be addressed before CBD product safety could be established. Take dosage, for example. As things stand, a dose level that causes “no adverse effect” for CBD products is still yet to be properly established. Much of the data on dosage comes from clinical trials, such as for GW Pharmaceuticals’ Epidolex, used in the treatment of seizures, and Savitex, used to treat symptoms of multiple sclerosis. Adverse side effects at clinical doses might be acceptable when weighing up benefits to patients, whereas side effects at lower doses in NFs for the general population would not be. Specific studies will therefore need to be carried out to establish liver toxicity, drug interactions, accumulation and a dose at which no effect is registered. A three-month rat study might be appropriate to determine the general toxicity of a CBD product, but it’s likely that human studies will also be required, especially when considering the potential psychological effects of taking CBD at a low dose for extended periods of time. So, if a tiered approach to testing isn’t appropriate for CBD-containing NFs, what is? Designing a strategy Instead of following the generic tiered framework, a more targeted testing strategy is required. Such a strategy should be designed to answer the specific concerns flagged by EFSA and FSA, to efficiently fill the gaps in data that currently exist. While there may be some tests that can cover multiple bases, others will be highly specific to individual products. For example, solid food products, like a gummy, will take much longer to be absorbed by the body than a drink. CBD is soluble in fats, so an oil-based product may be absorbed even faster. As a result, any absorption data submitted as part of one application will most likely only be relevant to the named product. Depending on the testing strategy, the data-gathering stage could take a year or longer, with additional time for initial study planning, data processing and inclusion of findings in an application. The cost of gathering the required data is likely to be significant and possibly prohibitive, especially for smaller manufacturers, so joining a consortium to collaborate and share the cost of more general studies could be an effective way to mitigate this impact. In the longer term, it could be that EFSA and FSA collate the submitted data from businesses and use it to set generic ranges. It's also important to leverage expertise where you can. Working with contract research organisations who understand the regulatory environment, can support full applications and gap-filling in existing applications. This could be a great way to expedite the process and avoid mistakes along the way.

Nestlé, Cargill and the National Fish and Wildlife Foundation (NFWF) are working together to scale the adoption of conservation practices that help fight climate change. The partnership will see the companies support vital habitats for native wildlife while sustaining a “robust” beef supply chain, with Nestlé and Cargill investing a combined $15 million. This commitment will leverage up to $15 million in federal funds, leading to the activation of up to $30 million in grant funding over the next five years. Private landowners and local conservation organisations will work together to support voluntary land management practices and improve water management, to help generate carbon benefits across more than 15 states, including areas in Midwest and South-eastern US. The first set of NFWF-awarded grants are expected to be announced in April, with farmers and ranchers receiving technical and financial support to implement regenerative practices on their lands. According to Cargill, the partnership will see thousands of cattle producers across the US implement voluntary practices to help benefit hundreds of species, from migrating songbirds to elk to freshwater mussels. The NFWF stated that investing in regenerative practices on 1.7 million acres over the next five years can sequester up to an estimated 845,000 metric tons of carbon dioxide equivalent. Jeffrey Fitzpatrick, programme lead for Cargill’s ‘BeefUp Sustainability’ initiative, said: "Leveraging the long history with our partners, this partnership has uncovered a sweet spot for us in supporting local farmers and ranchers, and their communities, all the while increasing supply chain sustainability, decreasing impact on the planet and showcasing beef as a force for good". Emily Johannes, director of diverse and sustainable sourcing at Nestlé USA, commented: "This partnership is activating the work needed in our supply chains to help create a regenerative, healthy food system. Working together as an industry leverages expertise and helps achieve the scale that is critical to accelerating the shift to regenerative farming. Taking action on regenerative agriculture means supporting farmers and ranchers to implement on-farm practices that help replenish the land, absorb carbon and enhance the health of our environment." Jeff Trandahl, executive director and CEO of NFWF, added: "This partnership with two of the world's largest food companies will have a nationally significant grassland impact while also benefitting ranching families at the local level”.

Coca-Cola Europacific Partners’ Schweppes has debuted a new Sodas range featuring Melon Watermelon and Peach Coconut variants. Schweppes Melon Watermelon Soda has a fresh, fruity flavour with a dry and crisp finish, while Schweppes Peach Coconut Soda features a tropical peach flavour with subtle hints of coconut, finished with floral notes. Karen Yates-Hills, Away From Home sales director at Coca-Cola Europacific Partners GB, said: “The new Schweppes Flavoured Sodas and signature serves are arriving just in time for the warmer trading period whereby consumers often look for lighter, fruitier refreshments like spritzers and mixed drinks with white spirits”. She added: “We will continue to keep the Schweppes brand front of mind with consumers with a multi-million pound campaign in 2023 with more exciting news to follow throughout the summer.” The low-calorie range began rolling out in the middle of March in 200ml glass bottles.

UK ice cream company Jude’s has launched a range of new products including 30% less sugar Fruit Twists and a new Salted Caramel Collection. The Fruit Twists join the company’s lower sugar ‘Little Jude’s’ range, and feature a strawberry ice and mango and coconut ice cream, swirled around apple ice, to give a tropical, lower sugar treat. Fruit Twists are made with real apple, mango and strawberry juices and have 30% less sugar than comparable lollies on the market. Chow Mezger, managing director at Jude’s, said: “At Jude’s, we’re on a mission to help kids eat better. As parents ourselves we know just how hard it can be to find tempting treats with less sugar so we created our Little Jude’s lollies.” In addition to the lower sugar Fruit Twists, Jude’s launched an indulgent Salted Caramel Collection. Inspired by its signature Salted Caramel ice cream, the new collection is a duo of Jude’s ice creams – Salted Caramel Crunch and Salted Caramel & Chocolate. Both flavours are rich and creamy with smooth ripples and crunchy pieces for added flavour and texture. Mezger added: “We brought Salted Caramel ice cream to the UK over ten years ago and it remains a firm favourite. Our flavour experts have crafted our Salted Caramel Collection to enhance our perfectly balanced salty-sweet ice cream with velvety smooth ripples and crunchy pieces for an added flavour sensation. These mini tubs are a perfectly portioned treat.” Available to purchase now in retailers nationwide, Little Jude’s Fruit Twists are RRP £3.30 per 5-pack, and the Salted Caramel Collection is RRP £4.80 per 4-pack.

The US Food and Drug Administration (FDA) has released a national strategy that outlines actions it will take to ensure the continued supply of safe, nutritious infant formula and to increase resiliency of the US infant formula market. FDA commissioner, Robert Califf, said: “Safety and supply go hand-in-hand. We witnessed last year how a safety concern at one facility could be the catalyst for a nationwide shortage. That’s why we are looking to both strengthen and diversify the market, while also ensuring that manufacturers are producing infant formula under the safest conditions possible.” The Food and Drug Omnibus Reform Act of 2022 (FDORA) directed the FDA to develop the strategy, which includes creating and implementing redundancy risk management plans to help the industry identify risks to infant formula supply chains and to develop mitigation plans against potential disruptions that could impact production. FDORA also called on the FDA to trace the events that led up to and followed the voluntary recall of infant formula in February last year by Abbott Nutrition, the temporary pause in production at its facility in Sturgis, Michigan, and the factors that contributed to the fragility of the supply chain. The strategy also states continued and enhanced inspections of infant formula manufacturers, including expanding and improving infant formula training for investigators, and the development of a forecasting model to enable FDA to prepare for and mitigate future supply disruptions. It stresses the continued monitoring of the infant formula supply and engagement with US government partners who help mitigate other factors that could impact supply, such as tariffs and market concentration. It also mentions working with the US Department of Agriculture to support efforts to build resiliency, improving the agency’s consumer education materials relating to infant formula on its website, and enhancing and leveraging the FDA’s partnerships with healthcare providers and professionals to further expand the agency’s consumer education programme. All of the aforementioned actions are described in the report as “well underway”. Susan Mayne, director of the FDA’s Center for Food Safety and Applied Nutrition, commented: “The immediate strategy released today will play an important role in increasing the resiliency of the infant formula market as the agency continues its critical work to improve industry processes and programmes for the protection of those who rely on infant formula while incentivising additional infant formula manufacturers to enter the market.” With input from the National Academies of Science, Engineering and Medicine, this initial strategy represents a first step toward issuing a long-term national strategy to improve preparedness against infant formula shortages by outlining methods to improve information-sharing, measures for protecting the integrity of the infant formula supply chain and preventing contamination. The long-term strategy is designed to increase supply, mitigate future shortages and recommend necessary authorities to gain insight into the supply chain and it’s shortage risks. The long-term strategy is due to Congress one year after enactment – the FDA anticipates the strategy to be issued in early 2024. You may also like to read: US baby formula imports to ‘face tariffs again’ FDA to develop framework to support expanded access to US formula market US imports more infant formula to help relieve shortages In brief: Infant formula shortage in the US

British organic dairy cooperative Omsco has promoted its chief operating officer, Martyn Anthony, to the role of chief executive officer, effective 1 April. The co-op says it will combine the roles of COO and CEO to create a more “operationally focused” chief executive position. Anthony will replace current CEO David Williams, who is leaving to establish his own strategic consultancy business and will continue to provide advice to the company’s board. Williams became Omsco's first CEO in April 2021 after leaving his position as global head of finance, members, milk and trading at Arla Foods. Meanwhile, Anthony joined the company in April last year as COO. He also holds several senior operational and commercial roles in the food processing industry. Neil Kennedy, chairman of Omsco said: “The board and management team have been focused on stabilising the business; reviewing and streamlining its activities and creating a long-term strategy. Our focus is now on driving forward this strategy and deliver on our goal of achieving operational and commercial excellence. We believe that Martyn Anthony has the necessary operational experience and proven leadership skills to implement the next stage in our development.” He added that “the board is delighted that David Williams will continue to provide strategic consultancy advice to them,” due to David having joined the company at what was a difficult time for Omsco. In the statement, Omsco explains that the last couple of years have been “highly challenging" for both the co-op and the organic dairy sector. However, Williams has “played a critical role in the stabilisation and rejuvenation of the business,” as stated by Kennedy. During his tenure, Williams helped reviewing and streamlining the business' activities and created a long-term strategy, which was “focused on re-positioning the business; developing its own brands; and establishing strong commercial relationships both in the UK and overseas”. Anthony commented: “I’m delighted to be assuming the role of chief executive of Omsco and look forward to working with the board and wider Omsco team to deliver for our organic dairy farmer members. Although the current market conditions are undoubtedly challenging, I believe that we are capable of riding out this latest storm and in line with our strategy are well placed to build a long-term, value-added, organic dairy business.”

Cultivated meat company New Age Eats, formerly New Age Meats, has announced that it is shutting down after failing to secure investment. Berkeley-based New Age Eats was founded in 2018 by Brian Spears, with the aim of developing technology to produce meat from animal cells. Spears, who is also CEO, wrote in a LinkedIn post: “In our regulated industry, we can’t and won’t be able to sell for a while. Without revenue, we rely on other sources of capital. “Investors proved to be the most efficient way to validate whether cultivated meat would be commercially viable. Unfortunately, with recent capital market turmoil, we have been unable to attract investment.” In September 2021, the company announced that it had secured $25 million in a Series A funding round, as it looked to commercialise its first cultured meat products in 2022. However, Spears stated that creating the experience of meat using cell-based technology is “extremely difficult” and the development of a low-cost, high-volume process takes time and a lot of “patient capital”. He added: “As the CEO, I take ultimate responsibility for this shutdown. When we started around five years ago, we had no blueprint to develop and commercialise cultivated meat. I am grateful to everyone who supported our brilliant, talented team as we learnt along the way.” Cultivated meat is not yet commercially available in the US, although there are a number of players working to bring it to market. Eat Just unit, Good Meat, recently received clearance from the US Food and Drug Administration for its cell-based chicken, following in the footsteps of Upside Foods. Companies must secure approval from both the FDA and the US Department of Agriculture before they can sell their products. Spears concluded: “As for me, I will take time to sit and learn from the founder journey. It has been the best and worst thing I have ever done...The toll on my mental health to gain these perspectives over the years has been tremendous. I am encouraged that mental health – including of founders – is being more openly discussed.”

UK private equity firm Endless has announced its acquisition of poultry processor Smithfield Murray. Founded in 1987, Smithfield is a provider of prepared raw poultry products to manufacturers that in turn supply the retail and foodservice channels. The deal will bring Smithfield together with Endless's other meat processor, Yorkshire Premier Meat (YPM), to create a "major UK force" in business-to-business protein supply. According to the Leeds-based private equity firm, Smithfield's existing management team and founding shareholders Damien Murray and Martin Grady will continue to lead the business. Di Walker, group chair of the YPM board, said: “Despite the challenges being faced in the poultry supply chain at this time, the business has proved itself to offer exceptional levels of service quality, and this investment alongside YPM is transformational for both businesses, with fantastic potential for growth and further follow-on investment”. Smithfield's CEO, Damien Murray, added: “It is fantastic to be joining forces with Endless and the YPM team. Everyone at Smithfield Murray has worked incredibly hard to create the quality of business we have today, and we’re excited about the job creation opportunities this investment will bring in the future. This also opens up exciting opportunities for growth, working closely with our loyal customers and suppliers.” Terms of the deal were not disclosed.

Pasta producer Barilla has expanded its chickpea pasta offering with the launch of Chickpea Orzo. Barilla’s chickpea pasta range is made with only one ingredient – chickpeas – and includes 19g of plant-based protein per 3.5oz serving. Orzo, a rice-shaped pasta, can be used in both hot and cold applications, from salads and soups to pastas and risottos. Jean-Pierre Comte, president of Barilla Americas, said: "As a leader in pasta, we understand that consumers are always looking for versatile pasta cuts and shapes that can be featured in a variety of unique dishes”. He continued: “Chickpea Orzo is one that can be used outside of traditional pasta recipes, and we're excited to see what our fans can create. The options are truly endless”. Chickpea Orzo joins Barilla’s line of chickpea and red lentil pasta, including: Chickpea Penne – which launched in May last year, Chickpea Spaghetti, Chickpea Rotini, Red Lentil Penne, Red Lentil Spaghetti and Red Lentil Rotini. The launch follows Barilla’s acquisition of natural food brand Back to Nature from B&G Foods in December. In October, the pasta giant announced that Claudio Colzani will be stepping down as CEO – effective April 2023 – and will be succeeded by Gianluca Di Tondo, Barilla’s current CMO. The additive-free Chickpea Orzo will be available to purchase in major US retailers from April for an RRP of $3.49.

ChickP has developed two dairy-free cheese prototypes designed to showcase the versatility of its patented chickpea protein isolate. The start-up employed fermentation processes used in conventional cheesemaking to create the plant-based cream and cheddar cheeses. “We insisted on applying only traditional processes for our winning cheese analogues," said ChickP application manager Maor Dahan, who added that "our formulas contain no stabilisers or gums". The firm product can be enjoyed in sandwiches and also melts well in sauces or under the grill. Fermentation is used to enhance the flavour, achieve the desired texture and deliver “natural probiotic benefits”. Meanwhile, the alt-cream cheese combines the company’s chickpea protein isolate with simple ingredients, such as water, coconut oil and starch. The cultured product is said to have a tangy cheese-like flavour and contains probiotics. Dahan continued: “We explored a range of cultures to find the strains that work best with our formula. On top of that, the synergy between the chickpea isolates and starch helped create a rich, smooth, creamy textured spread on a par with real dairy cream cheese.” With the two prototypes, the Israeli company aims to help plant-based food manufacturers to fast-track the development of ‘no-compromise’ cheese alternatives. ChickP claims that the innovations match dairy cheese in appearance and flavour, and are “highly nutritious”.

Greek yogurt producer Chobani has introduced a limited-edition birthday cake flavour to its portfolio. Chobani Flip Confetti Birthday Cake features cake bites, frosted rice crisps and pastry pieces. Made with no artificial ingredients, the low-fat Greek yogurt is a protein-packed snack that contains only natural mix-ins. In addition, Chobani has released a zero-sugar version of its Boston cream pie-inspired Greek yogurt. According to the brand, Chobani uses a "special fermentation process in which yogurt cultures help consume the sugars naturally found in milk". The sugar-free yogurt contains non-GMO sugar substitutes to make a full-flavour, zero-sugar food.