Crystal Farms Dairy Company is expanding its snack cheese stick offerings with new flavours for adults – Gouda and Sharp Cheddar. Gouda Cheese Sticks offers a smooth and mild cheese flavour with a hint of sweetness. Each stick contains 70 calories and 5g of protein. Meanwhile, Sharp Cheddar Cheese Sticks are aged for a minimum of six months prior to cutting for extra sharpness and contains 80 calories per stick and 5g of protein. Both packets contain 12 servings. "We know that incredible cheese comes from the heartland, and we're committed to showing what this region has to offer," says Janell Lofton-Minta, vice president of Growth and Marketing at Crystal Farms Dairy. "We are launching new flavours that appeal to an adult audience because cheese sticks are great, well-balanced snack options for people of all ages." The new Crystal Farms cheese sticks suggested retail price is $4.69 and will be available in selected retailers across Minnesota and Wisconsin.

KTC Edibles has acquired Scotland-based margarine manufacturer, Cardowan Creameries, for an undisclosed sum. The addition of Cardowan bolsters KTC’s edible oils offering, which is distributed to UK foodservice, wholesalers and food manufacturers. KTC plans to continue investing in Cardowan's Glasgow site to further increase capacity and drive sales growth. John Kyle, chairman and owner of Cardowan, said: “As a longstanding family business with a rich heritage, it was crucial to find the right home for Cardowan. We have found this in KTC, which is an excellent cultural and business fit. This deal represents an exciting opportunity to accelerate Cardowan’s strategic growth plans and is a compelling addition to KTC.” Paresh Mehta, CEO of KTC, commented: “The purchase of Cardowan by KTC is excellent news for both businesses. We are excited by the opportunities that Cardowan brings to KTC to expand our offering and to service all our customers. I would like to thank John Kyle and Lesley McGhee for their support throughout the process.” KTC is owned by private equity firm Endless, which acquired the edible oils supplier in May last year.

Carlsberg has announced that Jacob Aarup-Andersen will join the company as chief executive officer, replacing Cees ’t Hart, who will retire by the end of Q3 2023. Since 2020, Aarup-Andersen has served as CEO of ISS, a global facility services company that operates in 60 countries. According to Carlsberg, he led a financial turnaround while in the post, as well as the development of a strategy focused on technology and digitisation, sustainability and diversity, and equity and inclusion. Aarup-Andersen said: “I’m very impressed with the successful journey that Carlsberg has been on these past years. Cees and the leadership team have created a strong foundation, both financially and strategically, and I will continue the strong shareholder value focus. I’m looking forward to working with the team over the coming years to further accelerate the full growth and value creation of this unique company.” Prior to ISS, Aarup-Andersen held senior leadership roles at Danske Bank and Danica Pension and worked as an investment professional in firms such as Danske Capital, TPX-Axon Capital, Montrica Investment Management and Goldman Sachs. Chair of Carlsberg's supervisory board, Henrik Poulsen, commented: “As part of our ongoing succession planning, the board has been through a comprehensive assessment of CEO candidates from around the world, with Jacob Aarup-Andersen emerging as the best candidate”. He continued: “Jacob is an outstanding CEO with a strong track record in delivering shareholder value and organic and inorganic growth in addition to driving the ESG and digitisation agendas. Jacob brings a unique blend of excellent strategic skills, financial acumen and discipline, global operational experience and an engaging and purpose-led leadership style.” The appointment comes after Carlsberg’s current CEO, Cees ‘t Hart, informed the supervisory board of his intention to retire later in 2023, following eight years in the position.

FrieslandCampina Ingredients (FCI) has opened a lactoferrin production facility in Veghel, the Netherlands, in a bid to increase its total lactoferrin capacity from 20 metric tonnes to 80 metric tonnes per year. The dairy ingredients provider says the new facility will help to meet the rising global demand for early life and adult nutrition products. The plant houses machines designed specifically to ensure the quality and purity of its lactoferrin products, and aims to meet FCI's sustainability standards. The machinery focuses on multiple processes, from streamlining milk collection to packaging and shipping – including technology for absorption and elution, filtration and spray drying. The company also has full access to fresh cow's milk through FrieslandCampina's 10,000 member farms. FCI processes this milk into functional lactoferrin using a mild heat-treating technique designed by the company's R&D team. The plant will run on 100% green electricity, "which is largely generated by FrieslandCampina’s member farms and certified under the EU’s Guarantee of Origin scheme," a company statement said. Water and salt byproducts created during the manufacturing process will also be reused. Lactoferrin is a protein that is naturally present in human milk, and is said to provide a number of health benefits, including immune system support and resilience to disease/illness. For this reason, lactoferrin has become a popular ingredient in the infant formula market, as well as in specialist adult nutrition products. Herman Ermens, president at FCI, commented: “Today, the importance of supporting immunity for better health and holistic wellbeing is widely recognised. Taking steps to improve immune health is becoming a part of many people's daily routines. I’m looking forward to seeing how our customers tap into the holistic wellbeing trend by offering their consumers new products that combine multiple health benefits in one convenient application." He continued: "By expanding our production capacity and implementing new technologies, we’re not just meeting the growing demand for lactoferrin, but doing so in a way that prioritises both quality and sustainability. Over 25 years ago, we were one of the first companies producing lactoferrin and I’m proud to say we’re still leading innovation in this area to help people get the most out of life, always.” You may also like to read: FrieslandCampina to relocate Netherlands butter production Unilever names FrieslandCampina’s Hein Schumacher as next CEO FrieslandCampina and Triplebar enter into strategic partnership

FrieslandCampina Ingredients (FCI) has opened a lactoferrin production facility in Veghel, the Netherlands, in a bid to increase its total lactoferrin capacity from 20 metric tonnes to 80 metric tonnes per year. The dairy ingredients provider says the new facility will help to meet the rising global demand for early life and adult nutrition products. The plant houses machines designed specifically to ensure the quality and purity of its lactoferrin products, and aims to meet FCI's sustainability standards. The machinery focuses on multiple processes, from streamlining milk collection to packaging and shipping – including technology for absorption and elution, filtration and spray drying. The company also has full access to fresh cow's milk through FrieslandCampina's 10,000 member farms. FCI processes this milk into functional lactoferrin using a mild heat-treating technique designed by the company's R&D team. The plant will run on 100% green electricity, "which is largely generated by FrieslandCampina’s member farms and certified under the EU’s Guarantee of Origin scheme," a company statement said. Water and salt byproducts created during the manufacturing process will also be reused. Lactoferrin is a protein that is naturally present in human milk, and is said to provide a number of health benefits, including immune system support and resilience to disease/illness. For this reason, lactoferrin has become a popular ingredient in the infant formula market, as well as in specialist adult nutrition products. Herman Ermens, president at FCI, commented: “Today, the importance of supporting immunity for better health and holistic wellbeing is widely recognised. Taking steps to improve immune health is becoming a part of many people's daily routines. I’m looking forward to seeing how our customers tap into the holistic wellbeing trend by offering their consumers new products that combine multiple health benefits in one convenient application." He continued: "By expanding our production capacity and implementing new technologies, we’re not just meeting the growing demand for lactoferrin, but doing so in a way that prioritises both quality and sustainability. Over 25 years ago, we were one of the first companies producing lactoferrin and I’m proud to say we’re still leading innovation in this area to help people get the most out of life, always.” You may also like to read: FrieslandCampina to relocate Netherlands butter production Unilever names FrieslandCampina’s Hein Schumacher as next CEO FrieslandCampina and Triplebar enter into strategic partnership

Swiss digital can printing company, NOMOQ, has announced plans to open a new site in the West Midlands, UK, this summer. NOMOQ, which stands for ‘no minimum order quantity,’ creates recyclable, digitally printed cans, enabling creative designs to be realised at a low cost and with a quick turnaround time. Peter Stein, CEO of NOMOQ, said: “Following large demand for fully recyclable, lightweight and shatterproof cans from UK brands, coupled with a diverse and surging national craft beverage culture, the UK was quickly identified as an area for growth”. He continued: “We’re excited to provide beverage producers with access to high-quality cans, digitally printed with millions of colours and shades with no minimum order quantity – which supports tight cash flows or storage limitations”. The new site, which will see NOMOQ launch operations in the UK, is set to create 30 job opportunities across machine operation, graphic design, administration and logistics in the West Midlands area. The news follows last month's announcement that Ardagh Metal Packaging had acquired a majority share in the company for an initial consideration of €15 million, with a further €10 million payable in 2024 subject to NOMOQ achieving certain milestones.

Kellogg Company has unveiled the names of the businesses it will create through its planned separation into two public companies. The global snacking, international cereal and noodles, plant-based foods and North American frozen breakfast business will be known as Kellanova – home to brands such as Pringles, MorningStar Farms and Nutri-Grain. Kellanova’s portfolio will also encompass cereal brands, including Frosties, Special K, Krave and Coco Pops. Commenting on the new name, Steve Cahillane, Kellogg Company's chairman and CEO, and future chairman and CEO of Kellanova, said: “The 'Kell' overtly recognises our enduring connection to Kellogg Company, while 'anova,' which combines 'a' and the Latin word 'nova,' meaning 'new,' signals our ambition to continuously evolve as an innovative, next-generation, global snacking powerhouse”. Operating across the US, Canada and the Caribbean, the North American cereal business will be named WK Kellogg Co and includes brands Froot Loops, Rice Krispies and Corn Flakes. Gary Pilnick, CEO designate of WK Kellogg Co, commented: "The name WK Kellogg Co honours the legacy of founder W.K. Kellogg, celebrating his spirit of innovation and entrepreneurship. At the same time, we are looking forward, focused on propelling the company into the future.” Cahillane added: “Upon spin completion, we believe both businesses will be better positioned to focus on their distinct strategic priorities, execute with increased agility and operational flexibility, realise improved outlooks for profitable growth, and shape distinctive corporate cultures, each rooted in Kellogg Company's strong values". The announcement comes after Kellogg revealed that it plans to retain its plant-based unit, after considering also spinning it off. Last June, Kellogg announced its intention to split into three companies, one of which would be the plant-based business. However, the company reversed the decision in its Q4 results, citing market conditions and its confidence in the unit as a "long-term growth vehicle".

As the global population grows, the demand for food increases and the planet often bears the brunt. The dairy industry is notoriously resource-intensive; however, sustainable technologies such as UV light can replace traditional pasteurisation methods. Marianne Andersen, PR specialist at Lyras, told FoodBev more about a UV light-powered pasteurisation process – known as raslysation – and how it can reduce energy consumption while maintaining product quality. The global food industry takes a heavy toll on the planet. The demand for dairy, in particular, has increased at a rapid rate worldwide, in large part due to population growth and rising incomes. This increased demand puts growing pressure on natural resources such as freshwater and energy needed for manufacturing raw milk into high-quality and great-tasting products. Replace guilty conscience with light Does this mean that we should reduce the consumption of dairy products in order to spare resources? Fortunately, we don’t have to. Rather than replacing milk or cheese, which are healthy and highly nutritional foods, we can instead replace processing methods like pasteurisation with more sustainable technology. Pasteurisation is a 160-year-old method that has not kept up with the prevailing standards of sustainable processing. Today, there are much more sustainable choices: UV light, for example, has been used for inactivating germs in transparent liquids for more than 100 years. Now, with the development of UV technology, it is possible to do the same in opaque liquids. Raslysation is a UV-based, non-thermal treatment for liquids, which can be implemented in place of a conventional pasteurisation plant or microfiltration system. Because raslysation is based on UV rather than heat, the treatment leaves characteristics such as taste, colour, structure and proteins unaltered while achieving the same microbial inactivation. The tech uses a UV light source that provides a specific wavelength. The liquid is directed past the light source in a controlled movement, illuminating all parts of the liquid. This inactivates bacteria and other microorganisms. With more sustainable technology that utilises UV instead of heat, dairies can save between 60 and 90% of the energy and 60 to 80% of the water that traditional pasteurisation methods would otherwise require. This paves the way for major energy and carbon dioxide savings in dairy production lines worldwide – especially important given the continually rising energy prices we’ve seen over recent years. Traditional pasteurisation consumes a lot of energy During the conventional pasteurisation process, significant energy is needed to heat liquids to relatively high temperatures to kill bacteria, and then almost as much is needed to rapidly cool them to ensure no lasting damage is done to the nutritional makeup of the product. Two reasons to cut down on traditional pasteurisation For years, the industry has focused on reducing its large energy consumption, as well as cutting down on CO2 emissions from heating, heat treatment, drying and cooling. The incentive for reducing dairy energy consumption is twofold: 1) Environmentally, the use of grid-sourced electricity, liquid fossil energy and natural gas on dairy farms have a related greenhouse gas intensity with negative environmental impact. 2) Economically, the ongoing energy crisis, and the resulting risk of losing business due to unstable prices and supplies, have made the industry yearn for energy-efficient technologies to help improve energy independence and minimise energy usage. Tired of waiting As the green transition of the dairy industry is complicated, costly and long overdue, consumers are starting to take matters into their own hands by giving up or drastically reducing their consumption of dairy products to relieve climate impact. The prospect of renouncing aspects like fossil fuels and animal-derived foods has become a regular fixture in the global climate debate. From a consumer perspective, dairy enthusiasts have the right to not feel guilty about how their products are farmed, but in terms of dairy businesses, creating more sustainable methods of production should always be a priority to reduce waste, cut energy costs and continue to make changes that best help the overall push towards net zero being adopted across all industry sectors. Great savings potential Larger dairy production lines will have significantly greater potential to reduce their energy consumption by switching to these solutions than smaller dairy farms with lower energy consumption. The implementation of less energy-intensive and more electricity-reliant technologies could well be part of the solution as it paves the way for productions based entirely on renewable energy. UV light removes pathogens from liquid products – not just water, but also when applied to dairy production. In comparison to heated solutions, a UV light-powered process can reduce energy consumption, while maintaining – if not heightening – end-product quality. High-technology dairy production substitutes can lead to not only relatively short returns on investment, but also significantly lower operation costs through reduced energy and water consumption, increased operational hours, and overall, less cleaning and maintenance needed. An improved, higher quality end-product provides benefits for both consumers and businesses. A choice for the industry The industry now has a choice: give up on dairy as we know it and innovate in novel non-animal source foods, such as alt-milks made from soy and wheat or cell-based technology – or renew the very ways we produce existing dairy products and allow consumers to enjoy them with a clean conscience. If the dairy, and food industry in general, indeed manages to transition to these improved production practises, greenhouse gas emissions per company will decrease rapidly – a significant impact if adopted industry-wide. The result is a future in which the dairy industry remains relevant on supermarket shelves and in consumers’ minds. They will find that they won’t have to give up as much as they thought.

Premium mixer brand Fever-Tree has launched a new line of beverages, a trio of cocktail mixers designed to “take the fuss out of making cocktails at home”. The mixers – Espresso Martini, Classic Mojito and Classic Margarita – are made using “the finest” naturally sourced ingredients including Mexican limes, Italian blood oranges and Kenyan coffee beans. Rose Cottingham, Fever-Tree’s head of innovation, said: “We know our consumers love the idea of re-creating an ‘at bar’ experience at home…We have spent many months and countless hours refining our new cocktail range, ensuring we have arrived at three fantastic mixers that will give consumers the confidence to create enticing and sophisticated cocktails with ease.” The Espresso Martini mixer is made with Kenyan coffee extracts with notes of vanilla – add vodka and shake over ice for a rich and smooth espresso martini. Fever-Tree has combined Mexican limes with fresh Moroccan mint to create the zesty and refreshing Classic Mojito mixer – add rum, ice and stir for a bar-style mojito in minutes. The Classic Margarita mixer is made with Mexican limes, Italian blood orange and Scottish sea salt – add tequila and shake or stir over ice for an authentic margarita. Cottingham added: “We know that cocktails are the perfect way to elevate any occasion, so we wanted to create something for consumers which meant they could spend less time worrying about the drinks and more time enjoying them with friends and family.” The new range comes as Fever-Tree plans to phase out its Powell & Mahoney mixers over the coming months – after acquiring the brand in September last year. The new mixers are rolling out into major retailers across the UK and US over the next few weeks.

Ball Corporation is considering shuttering a beverage packaging plant in Wallkill, New York, that has been in operation for more than 50 years. The can manufacturer says that it has notified employees and the relevant union about the potential closure. The plant – which opened in 1972 – produces a number of unique can sizes that are only supplied by Ball. However, the company says that space, land and equipment limitations make expansion and upgrades to the site difficult, and it is considering moving production to other facilities that can produce the same sizes. “Contemplating a plant closure is never easy as it impacts our people,” said Kathleen Pitre, president, beverage packaging North and Central America. She continued: “Because of our extensive plant network, we have the ability to modify existing lines to produce these unique sizes. We are exploring the best way to match the growing and changing needs of our contracted customers with our extensive plant footprint.”

Tyson Foods will close two chicken plants in the US on 12 May, impacting almost 1,700 employees, according to Reuters. The company will shutter a facility in Glen Allen, Virginia, employing 692 and a plant in Van Buren, Arkansas, with 969 employees. On Monday, Mark Federici, president of the United Food & Commercial Workers Local 400 Union, which represents workers at the Glen Allen plant, confirmed the facility's closure. He wrote: “These men and women risked their lives and the safety of their families to keep this plant operational during the pandemic, and this is the thanks they get? This is not how we show gratitude to essential workers in Virginia. Rest assured, our union will do everything in our power to help our members and their families through this difficult time." Federici stated that the company had not provided the union with advanced notice with which to prepare its members for the news. A letter addressed to Federici from Tyson labour relations official Rick Nimrick, published by Richmond Times-Despatch, said the company “must eliminate” all jobs at its Glen Allen processing complex “as part of... business strategy to operate more efficiently”. Nimrick wrote: “As production is expected to cease at that time <12 may 2023>, the employment of approximately 692 affected team members at the Glen Allen complex will be permanently terminated approximately 60 days from the date of this notice”. Meanwhile, the closure of the Van Buren facility was confirmed by city Mayor Joe Hurst and Julie Murray of the local chamber of commerce, who said that while they are sad to see Tyson exit, they “understand... must do what is best for... business”. They continued: “In the meantime, we will focus on serving the Tyson team members, who are our friends and neighbours. We are pulling together all community partners to identify the considerable resources our area can offer to enable a smooth career transition." As part of his scathing rebuke regarding the Virginia site closure, Federici claimed that: “Tyson Foods has received untold sums of taxpayer dollars to open a new facility in Pittsylvania County after promising to provide 400 jobs”. He continued: “But with at least 700 jobs eliminated by the closure of the Glen Allen plant, Tyson Foods will continue to reap the lavish benefits of taxpayer dollars while Virginia will have 300 fewer jobs”. Tyson Foods was contacted by FoodBev Media for comment.

Asahi has announced the launch of Peroni Nastro Azzuro Stile Capri – a Mediterranean-inspired lager at a lower ABV, 4.2%. The new lager is brewed with Italian lemon zest and olive leaf extract to offer a refreshing, summery taste, balancing low bitterness with citrus notes. Claudio Costa, head brewer at Birra Peroni, said: “Alongside a team of expert brewers, we were able to create an easy-drinking, low bitterness and super refreshing beer with an unmistakable character and a touch of Italian style. Brewed with fresh notes of sun-soaked lemons and olive leaf, it is lightly aromatic and uniquely uplifting, like the sea breeze on Italy’s iconic coastline.” The new beverage will be sold in a clear ‘flint’ bottle to showcase the drink’s golden richness. Peroni Nastro Azzurro Stile Capri is launching into majore retailers in Hungary, Italy, Romania and the UK and Ireland in April.