Through relocation, FrieslandCampina intends to optimise its butter production network in the Netherlands and make it more sustainable. In order to achieve this, butter production will be relocated to Lochem and the company’s production location in 's-Hertogenbosch will be closed. The Lochem production site will be expanded with the addition of a sustainable butter plant that will ‘significantly’ reduce CO2 emissions. This decision comes as demand for cream products for the food service market rises, resulting in less cream available for butter, creating a ‘structural overcapacity’ in butter production. Consequently, FrieslandCampina made the decision to merge all butter production in its Lochem location to enable better utilisation of the butter production network. According to the company, “combining the butter oil and powder production with the butter production in Lochem will lead to more efficient production”. The building of the Lochem production location is predicted to take around two years and is set to create 27 new jobs. The 's-Hertogenbosch facility will be closed in mid-2025, which the company says will result “in the loss of almost 90 jobs that will partly be absorbed by natural turnover”.

Heinz has expanded its Mashup range with the launch of three new mayonnaise varieties, including barbecue, mustard and sriracha options. In response to consumer feedback, Heinz has mixed its Good mayonnaise with different sauces. MayoRacha, a mix of mayonnaise and Sriracha, has a spicy, sweet and tangy flavour. MayoMust, is a combination of mayonnaise and mustard, and adds a “bite” to food with its bold and classic flavour. MayoCue, a mixture of mayonnaise and barbecue sauce, is said to “pack a punch”. Wendy Lin, senior brand manager at Heinz, said: “We love that people are getting creative with their sauce combos. So, we placed the power in the hands of the public to decide what Mashup we should create next”. She continued: “A quick dollop of our MayoRacha, MayoMust or MayoCue is all it takes to level-up mealtimes and get your tastebuds tingling. Our Mashupz are the perfect companion for pizza crusts, chips, burgers, sandwiches, sushi lunches and so much more.” The trio are available in Asda stores across the UK. MayoCue will be sold exclusively in Asda for 12 months, and MayoMust and MayoRacha will be stocked in wider retailers from April. The sauces are available for an RRP of £3.39 per 400ml.

Coldpress has entered the juice shots segment with the launch of two new flavours: Apple Ginger and Tumeric Hot Shot. Coldpress founder Andrew Gibb said: "...as a business that puts democratising top-tier juice at the very heart of its agenda, we just couldn’t help thinking that paying £2 for a 60ml shot was a major barrier to increasing category penetration and allowing more fine juice enthusiasts into the shots fold. At a time of spiralling food and drink costs, we wanted to give the health-conscious juices category a shot in the arm." The 150ml shots will be available from April for a retail price of between £1.50 - £2.00.

The World Food Innovation Awards are designed to recognise and reward excellence in the development of innovative food and beverage products and technologies around the world. This year, an international judging panel has been assembled to assess all applications. These individuals have the difficult task of determining which food and beverage innovators have made the most meaningful impact in the industry and have best taken on the role of developing revolutionary products and technologies. The process will take place at the end of February when judges will evaluate applications to determine which award entries meet the highest criteria and will be crowned our winners. Applications for the 2023 World Food Innovation Awards will be accepted until 17 February 2023, so be sure to apply soon! Part 1 of our judging panel: Stefania Pérez Beltrán It is a pleasure to be judging the World Food Innovation Awards for the third year in a row. The exciting world of food innovation is a great passion of mine. Currently, new ways of living and new consumer habits are driving trends, and this is the time to recognise the real impact of products that can make a difference in terms of wellness, sustainability and innovation. My vision is to have a 360 experience that impacts consumers' perception. This experience starts from what you see or perceive, through taste and feel. The real connection starts here, so it’s time to analyse and understand each concept. I will consider the following aspects when evaluating the different categories: Vision: Understanding culture and consumer roots is the best way to interpret what they need for delivering a solution in a product. Wellness: Being balanced between mind, body, soul and spirit provides a nourishing experience for the consumer. Taste: The product must provide exceptional taste and ingredient integration. Natural ingredients are the best choice! Sustainability: The impact via raw-artisan ingredients and the transformation into a product must provide the consumer with a clear view of the supply chain and positive impact of primary sources. WOW Effect: The blend of delivering a good product along with nutritional benefits, good taste, communication, sustainable impact and wellness all help a product to have a lasting effect on the consumer. Gwen Jones As a member of the news team at FoodBev Media, I am always on the lookout for the industry trends and developments. We’ve seen a lot of innovation happening in the food, beverage, dairy and packaging sectors, especially when it comes to sustainability and creating a greener world. As consumers demand more sustainable brands and products to choose from, it has been amazing to see the industry quickly reacting to these needs, as well as new blood coming onto the scene with a greener story to tell. The five factors I will be looking out for during this year’s World Food Innovation Awards include: Packaging: I hope to see more innovative packaging such as skin packaging, modified atmosphere packaging, thermoforming films, heat-shrinkable film, barrier technology and more. Convenience: Consumers are looking for the easiest and most convenient on-the-go foods that don’t break the bank. Convenience is one of the biggest factors that play a part in consumer purchasing behaviours. Nutrition: Since the pandemic, nutrition has become more of a priority for consumers from high-protein diets to plant-based diets. I would like to see more products that are inclusive and that satisfy multiple nutritional needs. Mission: The face (or faces) behind the brand mean a lot to consumers and can often determine factors such as reliability, trust and repeat purchase. I want to see brands and companies that are passionate about what their target audience is passionate about e.g. clean ingredients, reusable or recyclable packaging, and managing food waste. Digital presence: Embrace new technology and new platforms. Social media engagement is a must. It’s crucial that consumers can find relevant information about the products they are buying and consuming, at the click of a button and through multiple channels. I’m looking for brands that engage with their consumers via multiple digital avenues. Maria Mascaraque It’s a pleasure to join the judging panel for the World Food Innovation Awards. In these unprecedented times and with ever-changing consumer demands, here is what I will be looking out for this time round: Health-focused: Health is paramount and consumers are increasingly looking for functional food as a key component of wellbeing. Functional natural ingredients such as botanicals, ancient grains and positioning around gut health and mood management will be a plus for me. Purpose-driven: It is essential to build brands with values that people resonate with. Social and environmental commitments are increasingly important considering the devastating effects suffered by communities living in conflict zones and the damaging consequences of climate change. I will be looking for how purpose-driven aspects are represented in the brand. Solution: What are the consumer needs that the brand is solving? I will be looking for factors that distinguish the brand from the competition. It might be that it plays in an emerging or growing niche, it could be that uses affordable prices as a differentiator or offers a one-of-a-kind experience, you name it! Clean and Transparent: At a time when virtuous proclamations can often amount to greenwashing and unfounded health benefits, there is an ever-growing demand for transparency across the supply chain, everything from origin to easily recognisable ingredients in line with clean label trends. The latter is increasingly important in the plant-based aisle. Honesty and integrity are essential to building trust and loyalty among consumers. Storytelling: I will be particularly interested in innovative communication, engaging with the consumer from a more personal perspective and creating emotional connections. It could be reflected in the brands’ advertisement or original packaging; I will be looking for these aspects which are increasingly needed to succeed in a competitive marketplace. Morgan Oliveira I'm always excited about food. About eating it, talking about it, and (of course), the entrepreneurs working to improve it. Food is a vast topic with massive complexities, problems, and frankly, it's going to take a plethora of solutions to begin to build a more sustainable and equitable food system (part of why folks shouldn't "poo-poo" ideas and answers different from their own). But again—I find it exhilarating to be involved in such a rapidly expanding and innovative space. As fun and exciting as food can be, the change needed in this area is really quite urgent. The climate crisis has never been at a more critical point than it is today. Meanwhile, global obesity rates continue to rise even as food insecurity does, too. And these are just a few topics in the vertical (food waste, soil health—the list is long). But every year, we see more and more brilliant, unique, and truly groundbreaking ideas come to light. Products that promote health while also being convenient and tasty. Technologies to utilise waste streams, or help make new products cheaper and more accessible. Every year, the dream of a healed food system gets just a little closer to becoming a reality. And it's wonderful to take a minute and recognise some of these changemakers with moments such as the World Food Innovation Awards. I'm looking forward to judging again this year and can't wait to see what is put before me. Thank you to all who work to make a difference – we couldn't do this without you. Stay up to date with our awards by visiting the dedicated FoodBev Awards website www.foodbevawards.com Part 2 of our World Food Innovation Awards judging panel will be announced shortly.

Sidel has acquired Makro Labelling, a modular labelling machine company founded in 2009. Makro's machines can label “up to five items per bottle in cold glue, hot glue, self-adhesive, and combination versions”. The company serves the wine, spirits, food, home and personal care markets. The company is based in Goito (Mantova, Italy) and employs over 120 people who will join Sidel following the acquisition. Sidel says the acquisition will enable it to expand its offering in labelling technologies and broadens its reach in key market segments. Monica Gimre, CEO and president at Sidel, said: "We will capitalise on the success already reached by Makro Labelling built on expertise, innovation and operational agility. The low and medium-speed modular labelling machines made by Makro will complement our leading higher-speed technologies that are manufactured in our factory in Mantova, Italy and integrated into Sidel’s packaging lines.” Mantova is also home to an existing Sidel labelling plant where it has advanced its own technologies in the area, reaching speeds of 90,000 containers per hour. Simone Marcantoni, managing director at Makro, commented: “After the acquisition, Makro will maintain its full autonomy as a unit of the Sidel Group and will continue to operate independently from its current headquarters. At the same time, we will be able to leverage and develop interesting synergies, exchange best practices, and offer an even richer experience for our employees and a broader portfolio to our customers.”

We have some exciting news. FoodBev has added the first-ever ‘cell-based innovation’ category to its World Dairy Innovation Awards for 2023! The new category recognises the hard work and ingenuity of companies that are pushing the boundaries of science and technology, creating a healthier, more sustainable dairy industry. In the coming years, cell-based technology could provide the answer to multiple growing food demands. It requires fewer resources than its conventional agricultural methods and offers a safer, purer and more consistent supply due to its being developed in a laboratory environment. Our awards now celebrate the accomplishments of both start-ups and industry titans who have embraced this technology and are working hard to make this space a commercial, scaleable reality. Marketing manager Dan Bunt said: "Curating the category list for this year's award has been an excellent opportunity to better understand the in-depth developments currently taking palace within the dairy industry. I look forward to hearing more about the products, businesses and innovations that enter this year." The new category aims to spur innovation and encourage more dairy companies to invest in cell-based technologies. As sustainability becomes a prerequisite for the dairy industry, the need for creative solutions has never been greater. The World Dairy Innovation Awards aim to bolster these efforts toward creating a greener dairy industry and a greener future. Find out more about our awards schemes at www.foodbevawards.com awards@foodbev.com

South Oxfordshire Brewery, also known as SOX, has acquired cask ale producer White Horse Brewery for an undisclosed sum. Based in Stanford-in-the-Vale, Oxfordshire, White Horse brews and distributes cask ales to pubs across the county. White Horse's selection of cask beers includes Village Idiot, Stable Genius, White Horse Bitter and Wayland Smithy. The deal will see SOX acquire the entire interest in the business from White Horse’s long-standing group of shareholders, which includes Titanic Brewery. SOX plans to increase White Horse’s brewing capacity and distribution across a wider region. Both businesses will continue to operate independently. However, they will "work together on certain initiatives, such as a joint ecommerce platform, a joint delivery operation and on certain events, such as beer festivals," said the company. As part of the agreement, Titanic will continue to operate the Royal Blenheim on Oxford's St Ebbes Street, where it will offer a wide selection of Titanic, White Horse and local guest beers. James Tomlinson, managing director at SOX, said: “We are delighted to be adding the White Horse Brewery to our existing SOX brewing operation and taproom. It’s a business that makes superb, balanced beers, and we’re really looking forward to working with the team there to get these fantastic liquids into the hands of more cask ale fans.” He added: “There is a lot that the two businesses can collaborate on, and there are a lot of commonalities – not least a shared love of fantastic beers. We will certainly aim to position them as sister companies and help each other wherever possible". Titanic Brewery's director, Keith Bott, commented: “It has been an absolute pleasure to be part of the White Horse journey over the past 18 years. The team produce some superb ales, and I know James and the team from South Oxfordshire Brewery will do a great job building the brand and bringing those beers to more drinkers." "At a time when breweries are closing at an alarming rate, it’s a great comfort to see brewers and business owners coming together, committed to ensuring drinkers still have a wide range of quality drinks to choose from when they visit their local.”

Proper No. Twelve, founded by mixed martial arts fighter Conor Mcgregor, has expanded its Irish whiskey portfolio with the release of Proper No. Twelve Irish Apple. Conor Mcgregor said: “This new product and its magnificent flavour profile will crush the competition. We have worked on this liquid for years and have combined my award-winning whiskey that my fans know and love with delicious notes of crisp and juicy Irish apple with a smooth finish like no other.” The spirit is a blend of fine grain and single malt whiskey together with apple and notes of caramel and oak. Proper No. Twelve Irish Apple is available in US retailers nationwide for an RRP of $24.99.

Piab, a Swedish machinery company that focuses on gripping, lifting and moving solutions, has released a new fruit suction cup, FCX50. Designed for fruit handling, FCX50 features multiple lips that can handle fruits of different shapes and sizes, and it uses a smaller vacuum pump to save energy. The detectable fruit suction cup has sealing capabilities that lead to less leakage and ensures the delivery of pristine fruits due to its firm and gentle grip. The company said: "This suction cup is able to handle fruits of extremely different sizes. It can pick the narrow part of a fruit just as well as its wide part. The flexible bellows allow the lips to adapt, realign and seal tightly even if the suction cup is lowered towards the fruit off-axis."

Parker Bioscience Filtration has launched a portable filter testing solution, Valairdata 4, designed to reduce the risk of airborne contamination in food and beverage products. The technology is a fully automated, aerosol challenge integrity test unit developed to provide fast and reliable filter integrity testing, enabling operators to quickly identify any filter failures with minimal disruption to aseptic process operations. The new filter testing solution is lightweight and portable, with a long battery life. It has been ergonomically designed to allow users easy access to connection ports featuring a handle that can be folded away during testing. It also features a multi-language menu availability and is supplied in a carry case for portability. Mark Richardson, product manager of Food and Beverage at Parker Bioscience Filtration, said: “We are excited to be introducing Valairdata 4 to the market. Valairdata 4 builds on the success of its predecessor, Valairdata 3”. He added: “Several improvements have been made which improve both its usability and portability and its design utilises more than 50 years of experience in the provision of sterile air and gas filtration solutions.”

There are several reasons why food manufacturers need to be on the front foot when it comes to considering the best material for their packaging. Ajeeth Enjeti, general manager of European business unit – food at metal packaging company Trivium, tells us more. Firstly, there is the ongoing problem of food waste. In the EU, nearly 57 million tonnes of food waste – that’s 127kg per person – are generated annually, with a market value estimated at €130 billion. This is a result of food being lost by retailers due to limited product shelf lives, by consumers due to suboptimal meal planning (eg. excess buying) and due to poor in-home storage. Packaging that can preserve food and give it a longer shelf life has a role to play in bringing this figure down. Similarly, packaging needs to preserve food for the purposes of quality and safety. Packaging that provides a barrier that protects food contents from sunlight and oxygen – the two primary drivers of premature quality degradation in food – can ensure that products maintain the highest quality standards. At the same time, the drive to reduce the use of single-use plastic – and to find the best alternatives – continues. The UK, for example, has begun a legally binding international treaty involving businesses and environmental groups, aiming to end plastic pollution by 2040. If countries do not take drastic action to end plastic pollution, there could be up to a threefold increase in the amount of plastic flowing into the ocean between 2016 and 2040. Convenience food’s contribution to packaging waste Convenience food – in its many forms – represents a significant opportunity to reduce packaging waste of all kinds. If you go to any convenience food section in a supermarket, you’ll see rows and rows of food in plastic packaging; from dairy products such as yogurts to ready-made sauces and spreads to drinks and frozen oven-ready meals. Revenue in the European convenience food segment amounted to €81.67 billion in 2022. The volume of convenience food is expected to amount to 14,308.8 million kilograms by 2027. So, while it’s no surprise that convenience foods contribute significantly to packaging waste, the numbers are shocking nevertheless. In one study, a team of scientists found that eight out of ten of the 12 million pieces of litter analysed from around rivers, oceans, shorelines and the seafloor were made of plastic. Of those, 44% of the plastic litter is related to convenience food and drinks, including single-use bottles, food containers and wrappers. Finding the best alternatives to unsustainable packaging As the Protect, Promote, Preserve whitepaper explains, choosing the right packaging is a decision that brands will often dedicate considerable time to. Selecting the right type of packaging is important for food products, which require exceptional protection to reduce the risk of damage and food waste during storage, handling and consumption. When it comes to convenience foods, packaging takes on even greater significance and added functionality. These products are designed to be eaten on the go, and the packaging has to be made for ease of consumption, often through customised design for that specific product – easy-to-open packages that are made to minimise spillage, for example. For ready-to-cook meals, visually appealing containers that can be used as serving dishes draw in customers that want a quick but attractive packaging solution that minimises effort from preparation to serving, consumption and clearing up. With all of these packaging ‘asks’ in mind, many brands are turning to metal for its durability, sustainability, ability to preserve the contents it contains, and for its versatility. While traditionally used for long-life canned goods, brands are realising that metal can be adapted for all kinds of foods in all kinds of forms, including serving trays and bowls for convenience meals and containers for yogurt as well as ready-made sauces and spreads. Metal offers a circularity that plastic and multi-layer substrates cannot compete with because they cannot be infinitely recycled, and – in the case of substrates – their complexity makes the recycling process difficult. In addition, brands are realising that metal packaging can be an extremely effective brand tool. Brands can use the entire surface area and make use of advanced graphics and prominent colours on their cans and bottles without sacrificing packaging functionality and/or recyclability. Metal printing also does not compromise product safety due to the impermeability of metal and because inks used for food cans are fully compliant with strict food safety regulations. Why now? At the same time as the convenience food sector is growing, governments are continuing their crackdown on plastic packaging for foods where there are better alternatives. For example, the global plastic treaty is a resolution now being considered by the United Nations and is widely agreed to be a key moment in sustainability regulation. It is designed to reduce the impact of plastics on the environment by taking a circular economy approach to plastic design, manufacturing, use and disposal. A sustainable solution As well as durability, the sustainability of packaging is now a key consideration for brands. The 2022 Buying Green Report shows that 68% of consumers have chosen a product in the last six months based on its sustainability and credentials, and 57% of consumers are “less likely” to buy products placed in harmful packaging. Metal’s true circularity gives it a unique role in helping to protect the planet for generations to come. Given the prevalence of convenience foods in European supermarkets, and consumers’ reliance on them, there is potential for this sector to make a significant contribution to packaging circularity by embracing a sustainable alternative.

Unilever has reported 9% underlying sales growth for 2022, as the company hiked prices in response to soaring raw material costs. Underlying price growth was 11.3%, while underlying volumes fell 2.1%. The owner of Ben & Jerry’s, Marmite and Hellmann’s said that it expects cost inflation to continue in 2023, with forecast net material inflation in the first half of around €1.5 billion. In Q4, Unilever’s turnover stood at €14.6 billion, up 11.4% compared with 2021. The company reported a turnover of €60.1 billion for the full 12 months, a significant increase of 14.5% from the previous year. Last month, the consumer goods giant announced FrieslandCampina’s Hein Schumacher as its incoming CEO. The appointment followed Alan Jope's decision to retire last September, less than a year after a failed attempt by Unilever to buy GlaxoSmithKline’s consumer healthcare business and just months after activist investor Nelson Peltz joined the company’s board. Commenting on the company's latest results, Jope said: “We continue to improve our growth profile, with the sale of the global tea business and the acquisition of Nutrafol. We are increasingly realising the benefits from the reshaped portfolio, accelerated savings delivery and improved execution.” He continued: “There is more to do, but the changes we have made mean that we start 2023 with momentum, setting us up well for delivering another year of higher growth, which remains our first priority”. Unilever says that underlying price growth will remain high in the first half of 2023 and volumes will decline. The company added that “volume will improve as price growth softens, but it is too early to say whether volume will turn positive in the second half”.