Milk & More, a UK-based online grocery and milk doorstep delivery service, has partnered with reusable packaging start-up, Again, to enable consumers to make more eco-friendly choices. Together, the companies hope to ensure the reuse of 3 million packaging items that would otherwise have been used once. Items will be collected from customers’ homes as part of Milk & More's commitment to making sustainable packaging choices easier and more convenient. Again will clean the collected packaging and sell it back to brands to be refilled and reused. The partnership will extend Milk & More’s zero-waste packaging offering, which currently encompasses 80% of everything it sells. Patrick Müller, CEO of Milk & More, commented: “We’re really excited to be bringing this new partnership to our customers' doorsteps. As a leading retailer in refillable and zero-waste packaging, we know our customers want to be more sustainable, but they are busy people and need easy ways to help them do this.” He continued: “All they have to do is leave the packaging on their own doorsteps with their empty glass milk bottles. It’s easy, simple, convenient and sustainable.” The partnership follows the launch by Milk & More late last year of the ‘Good Club at Milk & More,’ which provides groceries to consumers in reusable pots.

Olymel has announced the closure of two pork processing facilities in Quebec, with the loss of 170 jobs. The sites – in Blainville and Laval – produce hams, pâtés and deli meats marketed under various brands, most of which will be retained with manufacturing handled by other Olymel facilities. The date for the cessation of operations has been set for 28 April. The Blainville and Laval facilities have 134 and 36 employees, respectively. The company says that the decision to close the sites is aimed at optimising operations and that it will offer opportunities for workers to move to other Olymel locations. “The decision to close our two processing plants in Blainville and Laval is part of the reorganisation that began more than a year ago and is due to the ability of other facilities to produce the same products and therefore achieve savings and efficiencies,” said Yanick Gervais, president and CEO of Olymel. “I know that this is a difficult decision for the affected employees, but I want to reiterate our firm commitment to relocate any who wish to do so in our other Olymel facilities. “I believe that today’s announcement should enable us to achieve our operational optimisation objectives more rapidly in the context of unfavourable economic conditions, with rising raw material costs, labour shortages and the weakness of certain markets all affecting the company's profitability.”

As we come to the end of this year's 'Dry January,' Dannie MacDonald, managing director at Gunner Cocktails, tells FoodBev Media why beverage brands should jump on the nolo (no- and low-alcohol) bandwagon in 2023. Now in its tenth year, ‘Dry January’ has witnessed an exponential rise in popularity over the past decade. In January 2022, the movement saw its highest number of participants yet, with over 130,000 giving the challenge a (non-alcoholic) shot. As we come to the end of this year's dry spell, we can reflect on the various health benefits for its participants. Its impact has not done much to rectify the decline in alcoholic drinks sales. Indeed, within a couple of years of the movement’s launch, the total number of alcoholic drinks sold in the UK fell by 7%. Yet it’s clear that the alcohol-free movement is here to stay, and that businesses will need to embrace rather than fight this annual challenge. With the popularity of alcohol alternatives on the rise, drinks brands that capitalise on the nolo movement will set themselves on a path of success for the year to come – and for future Dry Januarys. By focusing on flavour, taking advantage of events, and offering consumers something new and exciting, businesses can take the dry season by its horns and turn this annual challenge into a lucrative opportunity. Flavour is key Akin to the 1920s, when the Mary Pickford and Tom Collins were all the rage, the latest roaring 20s has witnessed a marked resurgence in the popularity of the cocktail. Indeed, in their survey on 2023 drinking trends, Bacardi revealed that 30% of people are drinking more cocktails than wine and beer, making it clear that “flavour” is once again the word on everybody’s lips. This rising popularity of cocktails extends to both alcoholic, and, crucially, non-alcoholic. The growing trend has seeded a sharp increase in demand for nolo cocktails, particularly as the RTD movement becomes increasingly popular. Beverage companies that offer an extensive and varied collection of nolo cocktails set themselves up to reap the benefits of this popularity, with Dry January constituting a unique opportunity for showcasing a wide range of flavoursome drinks. So much to do, so little wine For many, the prospect of giving up alcohol for a month means foregoing four weeks of fun. Indeed, a 2021 survey found that 39% of those who failed to complete Dry January cited the allure of attending happy hours with friends as their undoing. With the assumption that a teetotal month brings with it a drier social life, events that don’t centre around alcohol stand to attract a large section of consumers keen to give up alcohol without forfeiting fun. By partnering with stockists that offer regular non-alcohol-centric events, drinks brands forge their space right at the heart of a low-percent future. Events such as craft lessons and music evenings draw in consumers seeking to spend time socialising without the obligation of alcohol. Indeed, different drinks brands lend themselves to different types of events: while a nolo wine might fit in well to the passionate ambience of a poetry reading, an alcohol-free beer or a cocktail may be the ideal accompaniment to a sporting game. The character of a drink extends beyond its percentage, and beverage brands that associate themselves with interesting events and activities become immediately more attractive to the growing number of people looking to consume more than just alcohol. New year, new drink As the demand for nolo grows, so too does the number of non-alcoholic drinks brands stocked in pubs, bars and on the shelves. While many familiar drinks brands have expanded their portfolios to include nolo options, the past couple of years have also seen an increase in the number of primarily non-alcoholic drinks companies. For the many consumers searching for a true alternative, rather than a substitute to alcohol, businesses that serve new, exciting products offer a fresh attraction. With research showing that people were significantly more likely to choose a non-alcoholic beverage over an alcoholic one if there was a greater variety of options available, nolo drinks brands make themselves attractive not only to the ardent teetotalers set on conquering Dry January, but also to the more sober-curious among us, eager to try out a new way of drinking for a new year.

Global Brands-owned RTD beverage brand, VK, has launched a new range of zero-sugar, low-calorie drinks, VK & Soda. The light range is available in two flavours, VK & Soda Berries and VK & Soda Lime, with each sugar-free drink containing 56 calories. The drinks combine either berry or lime flavours with the brand’s classic vodka. Charlie Leaver, head of brand at Global Brands Ltd, said: “We’re absolutely thrilled to release this true innovation for the category – a product enticing the rapidly growing segment of health-conscious consumers, with the full flavour and taste that VK delivers.

Precision fermentation ingredient company, Michroma, has closed a $6.4 million seed financing round to bring novel food colouring to market. The start-up will use the funding to advance the commercialisation of sustainable natural colourants, expand R&D capabilities and broaden its ingredient platform. Michroma removes petroleum, which is the base ingredient in mainstream colourants, from the food ingredient value chain. The company’s novel approach creates fungal biofactories to produce small molecules, like colours, more efficiently. The round was led by Supply Change Capital, a food tech venture capital backed by the corporate venture capital arm of General Mills, and was supported by new investor Be8 Ventures, backed by Dr Oetker. Michroma's CEO and co-founder, Ricky Cassini, said: "We are poised to meet consumer demand for healthier and more sustainable food without petroleum-based ingredients. Unlike the current generation of unstable natural options, like betalains, carminic acid, and anthocyanins, Michroma is producing better-performing natural colourants powered by fungi. This next stage of our development will help us industrialise our fungal platform and enable the world's transition to natural colours." Mauricio Braia, Michroma's CSO and co-founder, commented: "We are leveraging the power and versatility of filamentous fungi with our synbio platform. By combining a unique fungal chassis strain with precision fermentation, we are capable of producing high-value complex molecules with high yields previously unseen in the biotech industry.”

KP Snacks has launched a new spicy flavour for its "better-for-you" brand, Popchips. Popchips Hot & Spicy is a light and crunchy snack designed to attract new shoppers to the healthier snacking category. The new snack contains less than 100 calories per serving and is suitable for vegans. Dayna Riordan, Popchips brand team, said: “We are really excited to be expanding the Popchips portfolio with such a punchy flavour that is set to bridge the gap between mainstream and better-for-you by appealing to shoppers looking for a light snack with a real flavour kick. With both the spicy flavour profile and healthier snacking segment growing, Popchips Hot & Spicy is well-positioned to drive sales for retailers.” Popchips Hot & Spicy is available for £1.00 in a 23g single format and £2.25 in an 85g sharing format.

Smart Soda Holdings has announced the launch of its new countertop beverage solution, IoT JuLi Connect. JuLi Connect is said to be developed for commercial use, enabling users to personalise sparkling or still-flavoured alkaline water, soda or tea by setting carbonation levels, flavour combinations and functional nutrition boosts. By using the JuLi Connect system, users can mix and match flavours and functional shots to create endless options of beverages, allowing them to mix up to three flavours or enhancements per single beverage. SmartSoda CEO Lior Shafir said: “All SmartSoda offerings are based on the proven health benefits of alkaline water. That’s only part of why JuLi Connect delivers a great innovative alternative solution to traditional soda for offices, convenience stores and restaurants." He continued: "Users can customise their drink choices from a portfolio of over 20 delicious all-natural flavours and a range of functional wellness shots that support energy, immunity, relaxation and focus. And easy-to-use tech-enabled management tools that support installation, maintenance and servicing support – all from a smartphone app supported by a full dashboard and connectivity.” SmartSoda co-founder and Chairman Julia Solooki added: “The real benefit of our JuLi Connect system is that it not only offers a healthy and delicious alternative to traditional sodas, but it can also represent a real cost-savings for our commercial customers. It’s a better value by far than other comparable dispensers. And it’s certainly more affordable and environmentally friendly than stocking bottled and canned beverages. In fact, the JuLi Connect contributes to our corporate goal of reducing the use of 2.3 billion plastic bottles by 2027.”

Spanish food tech start-up Väcka has launched two new versions of its Mözza and Pumpkin Chxddar cheese products, replacing the fermented almond milk and coconut oil with melon seed milk and olive oil. Last year, the brand applied for a patent with the US Patent and Trademark Office relating to the ingredients and manufacturing process for the new fermented products. According to Väcka, the innovation has allowed it to offer Mözza – formerly produced only in large blocks – in sliced and grated formats. Meanwhile, Pumpkin Chxddar, previously a sauce-type product, is now available in slices and grated. Melon seeds contain a high dose of linoleic acid, which is said to help strengthen the immune system and reduce cholesterol, while substituting coconut oil for extra virgin olive oil means the products are almost free from saturated fats. Offering an improved taste, the reformulated cheese alternatives are also produced using a more environmentally friendly process, according to Väcka – one that reduces water consumption by 99.1%, land use by 98.7% and CO2 emissions by 91.8%. Ana Luz Sanz, co-founder and CEO of Väcka, said: “We conducted a life cycle analysis, where we researched various seeds and melon seeds stood out for their nutritional value and properties in terms of aroma and taste”. She continued: “In addition, we have added ingredients of high nutritional value to the new versions, such as oats and beans and calcium supplements. The result is a product that, among other properties, guarantees a 3.3 increase in the melted area, giving it greater elasticity and versatility in the preparation of tasty dishes.”

The US Food and Drug Administration (FDA) has proposed plans to transform its Human Foods Program and the Office of Regulatory Affairs (ORA, the FDA's field-based operations) to enhance coordinated prevention and response activities. The redesign for both groups will focus on protecting and promoting a safe, nutritious US food supply that is able to quickly adapt to “an ever-changing and evolving environment”. These efforts follow careful reviewing from the FDA, which noted that there were "several areas of need, including modernising data systems, providing more resources and authorities, improving emergency response systems, and building a more robust regulatory programme". FDA commissioner, Robert Califf, said in a statement: “I believe this proposed approach addresses the recommendations outlined in both reports, and takes into consideration feedback from stakeholders, as well as the voices of employees working in the Human Foods Program who had an opportunity to share input through numerous interactive and listening sessions over the past month”. He continued: “Creating a Human Foods Program under a single leader who reports directly to the Commissioner unifies and elevates the program while removing redundancies, enabling the agency to oversee human food in a more effective and efficient way”. Under the new plan, the functions of the Center for Food Safety and Applied Nutrition (CFSAN), Office of Food Policy and Response (OFPR) and certain functions of ORA will be unified into a newly envisioned organisation, titled Human Foods Program. The FDA will hire a deputy commissioner to oversee the programme and its main elements, including decision-making for policy, strategy and regulatory programme activities within the organisation. Under the new organisation, plans include creating a Centre for Excellence in Nutrition that supports US consumers in making “more informed food choices”. Additionally, the FDA plans to establish Office of Integrated Food Safety System Partnerships that will support the coordination and integration of its food safety and response activities. Califf added: “...there will be an emphasis on strengthening our enterprise information technology and analytical capabilities to fulfil the promise described in the New Era of Smarter Food Safety and support the improvement in workflow that will accompany these changes. This area of focus will support the work of the Human Foods Program by enabling more facile communication, more efficient operations and enhanced empirical risk algorithms to guide the priorities of the programme and the work in the field.” ORA's operating structure will be transformed into an enterprise-wide organisation that supports the Human Foods Program and all other FDA regulatory programmes. The realignment will allow ORA to be singularly focused on “excellence in its core mission,” which includes inspections, laboratory testing, import, and investigative operations. The FDA intends to provide further updates on the programme by the end of the month.

Mondelēz International has reported a 9.7% rise in full-year net revenue to $31.5 billion but saw its operating income decrease by $370 million in Q4. Organic net revenue growth of 12.3% and incremental sales from the company's acquisitions of Chipita, Clif Bar and Ricolino, partially offset by unfavourable currency, drove the increase. The company's emerging markets business recorded a 20.3% rise in net revenue in 2022, compared with the 3.9% sales growth recorded by Mondelēz's developed markets. Mondelēz’s Europe region delivered the weakest net revenue growth with a 2.4% increase in sales. The Asia, Middle East & Africa region followed with a 4.7% increase. Meanwhile, sales in Latin America grew 29.7%, outperforming the company's other regional segments, while Mondelēz’s North America business saw 16.6% growth. Mondelēz CEO Dirk van de Put said: "Our 2022 results demonstrate the strength and diversification of our portfolio as we delivered broad-based growth in terms of regions, categories and brands. We delivered strong gross profit dollar growth, driven by double-digit top-line growth supported by both pricing and volume, enabling robust cash flow generation and significant return of capital to shareholders." He continued: "These results were underscored by continued strength in emerging and developed markets as well as solid contributions from our recently acquired businesses. We made significant progress against our strategy of accelerating growth and focusing our portfolio in the attractive, resilient categories of chocolate, biscuits and baked snacks while continuing to invest in our brands and capabilities. "We also continued to deliver strong marketplace execution amid challenging operating conditions and continued macroeconomic volatility."

Australian food manufacturer Bega Cheese has reached an agreement with Vita International for the sale of its Hong-Kong based subsidiary, Vitasoy Australia. Bega, under its subsidiary National Foods Holdings, acquired 49 percent of Vitasoy in 2021 as part of the Lion Dairy & Drinks business transaction. A new offer of AUD 51 million (approx. $36 million) has now been accepted for the plant-based beverages and yogurts joint venture. In an announcement to the Australian Securities Exchange in October 2022, Bega Cheese said that Vita International had "change of control" rights under the shareholders agreement that regulates the affairs of Vitasoy Australia. The relevant provisions of the shareholders' agreement provided Vita International with the option to acquire all shares held by National Foods. Vita International exercised a call option right to purchase the 49% shareholding owned by BGA in Vitasoy in accordance with the shareholders' agreement held between BGA, Vita International and Vitasoy. Vitasoy lodged its intention to exercise this call option with the Hong Kong Stock Exchange in November. At the time, Bega described Vitasoy's offer of AUD 27.5 million (approx. $18.5 million) as "substantially less" than the fair value of National Foods' shareholding in Vitasoy Australia. As a result, National Foods said it intended to dispute the fair value amount proposed by Vita International. In order to facilitate the transition of the Vitasoy Australia business, Bega’s subsidiary BDD Milk will provide transition services, including the sale and distribution of Vitasoy’s products in Australia until 31 March 2023. Further details were not disclosed.

Dole is selling its fresh vegetables division to an affiliate of Fresh Express, a unit of Chiquita Brands International. The definitive agreement is for approximately $293 million, subject to “certain adjustments”. With revenue of $1.28 billion in the 2021 financial year, Dole’s fresh vegetables division encompasses processing operations for whole produce, such as lettuces, cauliflower, broccoli, asparagus, sprouts and radishes. In addition, the business produces salad and meal kits. Fresh Express, a subsidiary of Chiquita Holdings, also offers a range of salad mixes and kits. “We are excited about the combination with Dole’s fresh vegetables division,” said Chiquita Holdings chairman, Jose Luis Cutrale Jr. “The combination of both businesses, when consummated, will allow us to continue to create the best products under the Fresh Express umbrella. The anticipated cost savings from this combination will help partially mitigate the recent period of inflationary pressures experienced throughout the produce, food and beverage sectors of the economy.” Cutrale added: “We aim to bring an improved value proposition to the consumer while allowing us to better manage the shortage of agricultural and manufacturing labour, supply chain challenges and water issues”. Employing more than 3,000 people, Dole’s fresh vegetables division has agricultural operations and four processing plants located across the US. Carl McCann, executive chairman of Dole, said: “Combining with Fresh Express will improve the offering and service to customers and consumers through increased investments in innovation, efficiencies and food safety”. He added: “We believe the sale of this division will strengthen our financial position and increase the group’s focus on and investments in our core activities”.