2 Sisters has issued a proposal to cease operations at its Llangefni factory in Wales, putting around 730 jobs at risk. Following a recent review of its UK poultry division, a statement said the company needed to “make operational changes” to help “overcome the continuing challenges facing the food manufacturing sector”. Its Llangefni factory is one of the smallest factories in the 2 Sisters poultry division, with 730 employees. The review showed its Llangefni factory to be unsustainable and “lacking space to be efficient”. Production costs at the site are higher and would require a "significant investment" to bring its standards up to a level comparable with its other factories. In the statement, 2 Sisters said: “... This will be extremely disappointing news for our Llangefni colleagues, and it is no reflection of their continuing hard work and commitment. However, we have a duty to remain competitive and protect our wider business on which many thousands of people depend.” “Our key priority now is to hold meaningful consultations with all affected employees and their representatives and explore the full range of options before making any final decisions about the closure of the site.” These options will include all redeployment opportunities in the region. Further details were not disclosed.

Solidus has invested €11 million in its Futureline range of packaging solutions, which includes skin packaging, modified atmosphere packaging (MAP) and punnets. The range is already being rolled out across Benelux, France, Germany, Poland, the UK and Spain. The company's skin packaging and MAP solutions use at least 80% less plastic, according to the company, which it says is easily separated so that its paper-based materials can be fully recycled after use. The trays run on existing packaging machines with minimal adjustments, supporting the transition from plastic to paper-based packaging. Skin packaging uses deep vacuum technology to support the shelf life of produce and decrease the need for protective packaging fillers, making it a “cost-effective option compared to other methods”. Solidus CEO, Dieter Bergner, said: “Our growth model is centred on initiatives that are driven by promoting a circular economy that at the same time adds value to both customers and end-users”. He added: “These latest innovations offer sustainable solutions that deliver several benefits for our customers through packaging waste reduction, reduced CO2 footprint, re-use of the paper fibres as well as optimal product protection, and matched or extended shelf-lives; meeting ever-changing demands of consumers, brand owners, retailers and regulators”.

Bimbo Bakeries USA has added a Sara Lee White Bread Made With Veggies to its sliced bread portfolio. According to the company, the 18oz loaf is said to be baked with the equivalent of one cup of veggies per loaf and fortified with vitamins A, D and E. The new bread contains no artificial colours, flavours or high-fructose corn syrup. "We know that mealtime can be a battle with picky eaters and little ones that aren't exactly in love with vegetables," said Jinder Bhogal, senior brand manager at Sara Lee Bread. "We baked up the idea for our new Sara Lee White Bread Made with Veggies with families in mind to offer a deliciously unique option that's new to the bread aisle." Sara Lee White Bread Made with Veggies is available at major food retailers nationwide in an 18oz, 18-slice loaf for an SRP of $4.49.

The Artisanal Spirits Company (ASC), owner of the JG Thomson & Co brand and The Scotch Malt Whisky Society, has appointed Andrew Dane as chief executive officer. David Ridley will step down from his position as managing director of ASC, following six years in the role. The company says he will remain available to provide support until July. Ridley commented: “I have thoroughly enjoyed my time with ASC and am proud of the group’s success to date...I feel the time is now right for me to seek a fresh challenge and hand over the reins for the next phase of ASC’s development. I wish Andrew and the wider team every success for the future.” Dane, previously finance director, will take on the CEO role with immediate effect. Mark Hunter, chairman of the company, said: “ASC is fortunate to have a strong and able successor in Andrew Dane, and the board has confidence in his readiness and capability as CEO. Since joining in 2020, Andrew has demonstrated strong operational and commercial credentials in addition to his proven financial skillset.” Hunter continued on to say that Dane “knows the business and ASC’s wider market structure well” and has been “instrumental” in developing and implementing the group’s growth strategy in conjunction with the wider executive team.

IFF has announced the launch of ChoozIt Vintage in the US and Canadian markets, assisting cheddar cheese manufacturers in achieving consistent flavour and texture during the ageing process. The company explains that there can be a number of challenges associated with the production of aged cheddar cheese, including bitterness, gas and crystal formation, and colour and textural defects. The new solution can help manufacturers to overcome undesirable flavour development during ageing and streamline cheesemaking processes. According to IFF, ChoozIt Vintage is part of a “high-performing starter culture range featuring seven rotations of blended mesophilic and thermophilic direct-to-vat cultures for producing great-quality, American-style cheddar. It provides unparalleled robustness against phages for optimal lactic acid bacteria action to meet every cheesemaking need.” Annie Mornet, senior global product manager for cheese at IFF, said: “ChoozIt Vintage is an easy-to-use culture that helps manufacturers overcome undesirable flavour development such as bitterness during ageing, delivering highly reliable pH and texture results throughout the ripening process”. She continued: “Our extensive trials have demonstrated an increase in savoury notes with ChoozIt Vintage. Cheddar cheese manufacturers can now be confident in achieving consistent, well-balanced flavours and a smooth, clean-cut texture in every batch”.

Azelis has signed an agreement to acquire 100% of the shares of Lidorr Elements, an Israeli speciality chemical distributor for the nutrition, industrial materials and crop protection sectors. Founded in 1970, Lidorr is headquartered in Ramat HaSharon. The company also has a logistics and laboratory facility in Beit Shemesh in southern Israel. The acquisition will see Azelis expand its footprint in the country, further strengthening its network in the region. Ami Lidor, CEO of Lidorr, said: “We are delighted to join Azelis and bring over 50 years of excellence to the Israeli market, so that we can prosper together. By accessing Azelis' technical and digital capabilities, we will be able to further develop and promote innovative and sustainable solutions for our customers.” Anna Bertona, regional CEO of Azelis EMEA, added: “The acquisition of Lidorr Elements is a great opportunity for Azelis to strengthen its presence in Israel in our common markets of agriculture, industrial materials and personal care. This transaction will not only provide us with many business opportunities in crop protection, polymers, and care and nutrition, but also reinforce our relationships with our long-lasting and historical principals within EMEA.” Terms of the transaction were not disclosed.

PepsiCo Portugal has announced that it will invest €7.5 million to construct a new biodigester, which will turn organic waste into biogas. The company says the project reflects its “commitment to sustainability and the reduction of carbon emissions at its snack factory in Carregado”. As well as helping its Carregado facility – located in the municipality of Alenquer – to achieve a 30% reduction in carbon emissions, the biodigester will also contribute to reducing gas consumption, allowing the installation to use the biogas produced during the anaerobic digestion process. The process of using biogas directly as fuel in the various stages of production and for cleaning the production lines will be wielded as a source of renewable energy. In order for the biogas to be a direct substitute for natural gas, it must be first pre-treated in a purification station that converts biogas into biomethane. PepsiCo Portugal’s biodigester will use the sludge produced at the plant's wastewater treatment plant and potato peelings, as well as other food waste deemed unfit for consumption. This waste is pre-treated and converted into clean organic compost and transformed into biogas. The project is part of the PepsiCo Positive (pep+) strategy for sustainability. Fernando Moraga, country manager of PepsiCo in Portugal, said: "We are proud to start the year with the announcement of this pioneering project in southern Europe, which is a big step in the transformation process towards a Positive Value Chain. With the new biodigester, we will operate more efficiently with the planet by creating alternative energy solutions.” Nelson Sousa, plant manager of PepsiCo in Portugal, commented: "The new biodigester will have the capacity to convert more than 21,900 tons of organic waste per year into 4,818,000 Nm3 of biomethane per year, which is equivalent to a 30% reduction in carbon emissions during the production process". Sousa added: “In addition, it will allow our business unit to continue to be a case study in terms of the level of good sustainability practices at PepsiCo at a European level, and also an example of local circularity and reconversion as the project foresees the use of residues from outside our factory”. PepsiCo says it will begin construction of the biodigester on a separate site next to the Alenquer factory in April 2023, occupying a total area of 420 square metres.

Nestlé-owned confectionery brand Rowntree’s has launched a new range of non-HFSS sweets, made with 30% less sugar than other Rowntree’s products. The new sharing gummy sweets are made with real fruit juice and contain no artificial flavourings, colourings or sweeteners. They are available in four formats: Berry Hearts, Safari Mix, Gummy Bears and Jelly Snakes, each in different flavours including strawberry, raspberry, blackcurrant, orange, lemon and apple. Nestlé has used soluble corn fibre to reduce the amount of sugar and increase the sweets’ fibre content. The range also contains 5.5% fruit juice. Rowntree’s brand manager, Hannah Boyle, said: “The new Rowntree’s range has no artificial colours, flavours or preservatives. We’ve gone one step further with the new range, offering shoppers a yummy, more permissible treat with 30% less sugar that is also non-HFSS compliant.” The Berry Hearts, Safari Mix and Gummy Bears will be available in UK supermarkets from February for an RRP of £1.35. The Jelly Snakes will be available exclusively in Tesco stores from March.

Milo’s Tea Company has announced plans to invest an initial $130 million to build a new manufacturing and distribution facility in Spartanburg County, South Carolina. According to the US-based company, the new facility was chosen after a “multi-year site selection process” and will bring more than 100 jobs to the area. The 110,000-square-foot facility will be Milo’s fourth production plant and it expects to break-ground by mid-March 2023, starting production of its tea and lemonade in late 2024. CEO at Milo’s Tea Company, Tricia Wallwork, said: "South Carolina was the optimal location to efficiently serve our customers up and down the east coast… We immediately felt at home in the Spartanburg area as we received a warm welcome from state and local community partners. South Carolina and Spartanburg County in particular proved to be the right ecosystem to help us advance our people-first culture by offering an excellent standard of living for our associates and robust workforce development resources to drive economic prosperity not only for our people but also for the region." The expansion into South Carolina supports Milo’s goal of expanding its production of teas and beverages. The company plans to add additional lines of production over the coming years.

Premier Foods has expanded its desserts range by adding a pudding pot duo to its Ambrosia brand and a chocolate mint-flavoured sachet to Angel Delight. The ambient pots – available in Belgian chocolate and salted caramel sauce and Belgian chocolate and mint fondant sauce – are currently available at Tesco, Asda and Morrisons stores. Meanwhile, Angel Delight's chocolate mint flavour sachet is stocked at Tesco. According to the company, Ambrosia and Angel Delight's new offerings "don't require refrigeration, meaning they are fresher for longer and help to reduce waste". Dan Jalalpour, brand director for desserts at Premier Foods, said: “Total sweet food occasions remain higher than in 2019, with over 1.3 billion dessert snacks each year. The expansion of our desserts range looks to help grow the ambient category by appealing to both new and current shoppers who are looking for different and on-trend chocolate flavour options when snacking." He continued: “We firmly believe that healthier sweet treats are a big opportunity for retailers, and the HFSS-compliant Ambrosia dessert pots and Angel Delight chocolate mint will help meet consumer demand for healthier, convenient dessert snack options”.

Speciality minerals company ICL has invested €2.75 million in Arkeon, a sustainable protein ingredients company, through its innovation and investment platform, ICL Planet Startup Hub. Arkeon has developed a one-step fermentation bioprocess, which creates customisable protein ingredients by capturing CO2 and converting it into the 20 proteinogenic amino acids necessary for human nutrition. The process uses archaea, a single-cell microorganism, which naturally feeds on CO2 and transforms it into nutritious protein ingredients that are carbon-negative and clean-label. Arkeon says that ICL’s support will be key in helping the company to scale up its protein production capabilities. Gregor Tegl, co-founder and CEO of Arkeon, said: “I dedicated much of the past decade to exploring new and sustainable biotechnological methods of alternative protein production. Our team has harnessed proficiencies in microbiology and gas fermentation to create an entirely new regenerative food production system. ICL’s support and partnership will be instrumental in helping us scale our archaea-derived protein production capabilities.” Hadar Sutovsky, vice president of external innovation at ICL and general manager of ICL Planet, added: “Arkeon has achieved a major breakthrough by finding a way to nourish people and revitalise our ecosystems at the same time. Arkeon’s dedication to developing a renewable and easy-to-use protein is completely in line with our organisation’s commitment to creating impactful solutions for humanity’s sustainability challenges in the global food markets.” Rado Sporka, vice president of the Food Specialties commercial business for ICL, stated: “Although a young company, Arkeon brings to the table innovative and sustainable technology for use in creating the next generation of alternative protein products. They also fully align with ICL Food Specialties' growth strategy of pursuing new frontiers in unique and functional alternative proteins." He continued: "As an established corporation, we are able to offer our advanced infrastructure, extensive experience and accrued insights, plus market and regulatory-related support. We look forward to working with this promising start-up to unlock a whole new food category based on Arkeon’s unique protein discovery, which is not dependent on land and requires minimal use of water, providing it with a limited ecological footprint.”

Danone has appointed three deputy CEOs to “better connect categories and regions" and drive the delivery of its 'Renew Danone' strategy. The new appointees are Veronique Penchienati-Bosetta, Shane Grant and Juergen Esser. They will report to Danone CEO Antoine de Saint-Affrique. Penchienati-Bosetta, current CEO of Danone International, has also been appointed as group deputy CEO and EVP specialized nutrition, waters, global marketing & digital. Grant, current CEO of Danone North America, has been assigned the role of group deputy CEO, CEO Americas and EVP dairy, plant-based and global sales. Meanwhile, Esser, current chief financial, technology and data officer, has been named as group deputy CEO in charge of finance, technology and data. Antoine de Saint-Affrique said: “The appointment of three group deputy CEOs with proven expertise and leadership will enable us to further enhance our excellence in execution and better elevate our capabilities and category expertise across the company. This new leadership set-up will lead to faster and better decision-making, greater speed of execution and better connectivity in the path towards sustainable and profitable growth." In addition, Nigyar Makhmudova, EVP chief growth officer, and Floris Wesseling, Europe zone president – both members of the executive committee – have decided to leave Danone "to pursue their professional interests outside of the company". The latter is set to be succeeded by Pablo Perversi. The changes will be effective as of 1 February 2023.