Kellogg-owned brand Rxbar has debuted its first-ever line of granola clusters. Rxbar Granola is available in three flavours: original, peanut butter and chocolate. The new offering is packed with simple ingredients and contains 10g of protein per serving. "Fans of Rxbar trust us for our no B.S. approach to snacking, and the new RXBAR Granola delivers on just that," said Eileen Flaherty, brand manager – Rxbar. "Thanks to simple, protein-packed ingredients, Rxbar Granola has an unbeatable crunch, flavour and texture that will fuel fans' active lifestyles and upgrade their breakfast, lunch or snack game from here on out." Rxbar Granola is available at retailers nationwide for an SRP of $6.99 per 11oz bag. Alongside the granola launch, Rxbar is also introducing the first bar in its new Craft Batch line. According to the company, Rxbar Craft Batch will introduce one new flavour per year, with strawberry being the first launch for the new line. Strawberry Rxbar offers simple ingredients and 12g of protein. Rxbar says that the new formula mixes whole almonds with diced almonds for a different textural experience than the brand's core bars. "The Craft Batch flavour selection process directly engages Rxbar fans to better cater to their ever-evolving palates and desire for variety," added Flaherty. "Strawberry was selected as the first Craft Batch flavour after feedback revealed a growing craving for a real strawberry taste from the healthy lifestyle bars market." Strawberry Rxbar is available from the brand's website and will roll out at retailers nationwide later this year for $2.79 per bar.

Frozen snack brand Pukpip has launched a range of real frozen bananas dipped in a choice of milk chocolate, dark chocolate and white chocolate. Pukpip bananas are sourced from the coastal region of Ecuador and freshly frozen. Pukpip Real Frozen Bananas, which contain between 152-161 calories each, are currently available to retail in milk chocolate and dark chocolate, with white chocolate coming later this year. Zara Gugen, managing director at Pukpip, said: “We know consumers are increasingly health conscious and actively looking for ways to improve their diet. Market research has shown that nine in ten consumers want to eat more fruit and veg. But with the demands of modern life, it’s not easy to always eat well, get your five-a-day and enjoy great taste." She continued: “With tighter HFSS regulation, we’re also giving retailers more opportunities to stock healthier, HFSS-compliant options for consumers which still prioritise taste. We want to give consumers the best of both worlds; an easy way to enjoy more fruit and indulge in a permissible chocolate treat, enabling them to feel good about their choices." Pukpip Real Frozen Bananas are available in multipacks of 3 at an RRP of £3.99.

Tyson Foods says it will hire approximately 400 new employees as it expands its prepared foods facility in Caseyville, Illinois. Tyson’s workforce expansion is aimed at meeting the “growing demand” for its Hillshire Farm and Jimmy Dean's grab-n-go snacking and breakfast products. The increase in facility team members is a result of the $180 million expansion that is currently in development and is expected to be completed in late 2024. The Caseyville facility currently employs over 300 employees. The expansion project will bring the total worker count to 750 by September 2024. However, about 250 new employees are expected to start work by September this year. “Since our facility’s operations began in 2005, Tyson Foods has become a pillar of our community, contributing to our city’s economic growth and giving back to the residents of Caseyville through community outreach,” said Christopher Rogers, Caseyville's plant manager. “This expansion will allow us to welcome hundreds of new team members to Tyson Foods while being better equipped to serve the community we call home.”

Sustainability has been top of mind for both food and beverage processors and consumers for many years. In 2023, sustainability will continue to be at the forefront of industry trends and innovations. Positive climate action is increasing in urgency, and consumers are growing increasingly conscientious about how their own decisions, including the brands they support, are impacting the environment and the future health of the planet. Carlos Fernandez, executive vice president of customer sustainability and market development at JBT Corporation, tells us more. In a recent IDC industry survey, nearly 30% of food and beverage decisionmakers considered customer demand for eco-friendly products and offerings as the top factor motivating organisational change toward greater sustainability. In today’s uncertain economic climate, including inflation, increased competition and supply chain challenges, processors will continue to strengthen their commitment to sustainability in their operations. Reduce food waste Food waste contributes to two of our biggest global challenges today – hunger and climate change. Nearly 690 million people are hungry around the world – 10 million more than in 2020, according to the UN’s Food and Agriculture Organization. Furthermore, it is estimated that food waste was responsible for 8-10% of global emissions between 2010 and 2016, as stated by the Intergovernmental Panel on Climate Change. The food and beverage industry holds great responsibility to be mindful of the needed resources to improve food security, and technological innovation is necessary to find new solutions to reduce food waste. Technology providers that tackle this problem through the products they offer can help their food and beverage manufacturing customers contribute to a healthier, more equitable world. This includes developing and utilising technology that makes the most out of natural resources. For example, juice processors can do more than just extract juice. They can also process valuable byproducts, including peel, oils and pulp. Many existing technologies already have many sustainability and cost-saving advantages that reduce the need for artificial preservatives while extending shelf life and improving food safety. Save water and energy Electricity and fuel represent significant costs to food and beverage manufacturers and contribute heavily to their carbon footprint. Every day, food and beverage processors are setting new climate plans, goals and targets, looking for new ways to reduce their emissions. Investing in efficient equipment and technologies is critical to achieving those goals. Today, more than 2 billion people live in countries experiencing high water scarcity, including many parts of the world where our food and beverages are made. The increasing frequency of droughts and dropping water tables add to the concerns around water scarcity risks, particularly for processors with water-intensive operations. In 2023, we will see the accelerated adoption of efficient steaming technology, water reuse systems that reduce processors’ water, energy, chemical usage and more. Adopt packaging alternatives Today, 60-70% of consumers are willing to pay more for brands that implement sustainable packaging alternatives for their products, and as a result, food and beverage companies are aligning their strategies by adopting more sustainable packaging. In 2023, we will continue to see companies across the sector shift to packaging alternatives that use compostable, paper and paperboard materials. Tray-sealing packaging will continue to increase in popularity as it significantly reduces the use of plastic and energy, while also preserving product quality all the way from the production line to the end-consumer. Mono-material plastics are being adopted across the industry, which can be substantially easier to recycle than the current industry standards of multi-material layered plastics. Cell-based protein innovation In addition to already popular plant-based proteins and dairy alternatives, culture-based proteins, while not mainstream yet, are growing in demand and will emerge as a leading alternative-protein source in 2023. Because this production method eliminates the need to raise and farm animals for food, cell-based proteins have the potential to revolutionise the way food is produced, with major cost, environmental and global health and food supply benefits. Factory farming is a major producer of greenhouse gas emissions and nutrient pollution, and today, more than one-third of global greenhouse gas emissions caused by human activity can be attributed to the way we produce, process and package food. Data from two comprehensive new studies found that cell-based meat could cause up to 92% less global warming, 93% less air pollution and use up to 95% less land and 78% less water compared to conventional beef production. And while sustainability is a driving factor, the price of cell-based meat must also be comparable to traditional options today to see widespread adoption. Investment, research and development, and infrastructure are critical to accelerating the development of cultivated meat, and to protect the environment and address global food scarcity as a result. Prioritise ESG In light of the current economic conditions, it is essential for food and beverage manufacturers to prioritise sustainability initiatives in 2023, while also thinking long-term about where the industry is headed and how organisations can adapt to consumer demand and remain competitive. Investing in innovative technology solutions that help take meaningful steps toward achieving environmental and business goals will be key in 2023. Prioritising environmental, social and corporate governance (ESG) is an integral part of profitable growth strategies. Manufacturers that leverage innovative technologies to address the social and environmental impact of the industry to reduce food and packaging waste, water consumption and electricity will continue to be a source of growth and transform the industry for years to come.

Swander Pace Capital announced that it has completed the sale of Backerhaus Veit to PNC Riverarch Capital. Since Swander Pace Capital took over the Canadian artisan bakery in 2018, Backerhaus has expanded its product base and distribution, refreshed its branding and packaging, and reinvested capital to improve manufacturing capabilities. Tyler Matlock, managing director at Swander Pace Capital, said: “It has been a pleasure partnering with the Backerhaus Veit team to help the company reach its potential and pave the way for its next chapter of growth. We look forward to watching Backerhaus Veit continue its success.” Financial terms of the deal were not disclosed.

Hometown Foods, home to a portfolio of American baking brands controlled by Brynwood Partners, has completed the acquisition of Birch Benders from Sovos Brands for an undisclosed sum. Founded in 2011, Birch Benders manufactures pancake and waffle mixes, toaster waffles, baking mixes, syrups and more. The company also offers keto, paleo and organic options that are sold at grocery and mass retailers, as well as through the ecommerce channel, nationally. Sovos Brands acquired the producer of better-for-you pancake and waffle mixes in 2020. Hometown Foods' portfolio includes baking brands such as Pillsbury Baking, Funfetti, Hungry Jack, Arrowhead Mills, White Lily, Jim Dandy, Martha White and De Wafelbakkers. Henk Hartong, chairman and CEO of Brynwood Partners, said: "We are thrilled to announce the acquisition of Birch Benders into Hometown Food Company. Birch Benders was a pioneer in the health and wellness space and natural baking channel, and we are excited to further our commitment to the pancake and baking mix categories." He continued: “This acquisition is complementary to our existing brand in the space, Arrowhead Mills, and reinforces our commitment to and industry position in the better-for-you category". Tom Polke, president and CEO of Hometown Foods, said that the acquisition is a “wonderful addition to Hometown Food Company's portfolio of brands. We are truly delighted to have the opportunity to support Birch Benders in its next phase of growth." Birch Benders is reported to increase the total Brynwood platform to more than $2.3 billion in annual sales. The terms of the transaction were not disclosed.

Baby nutrition company ByHeart has agreed to acquire Cascadia Nutrition, a packaging and blending facility in Portland, Oregon. The purchase will help ByHeart build quality infant formula production in the US by enabling complete end-to-end control and oversight of production manufacturing. Ron Belldegrun, CEO and co-founder of ByHeart, said: “As a company committed to parents, our goal has always been full ownership and oversight of our end-to-end manufacturing process. We managed to achieve that goal with the exception of packaging which was conducted by a reputable third-party partner while we worked towards bringing that piece in-house. This acquisition will enable full control over our manufacturing process so that we can deliver a product at the highest standards of quality, safety and reliability for our ByHeart families.” Cascadia has packed infant formula for international brands for five years and pending FDA registration, the acquisition will enable the facility to begin serving the US market, strengthening the country’s resilience against future shortages. Ashley Balogh, president of Cascadia, commented: “We are very pleased to join forces with a partner who shares our vision of bringing high-quality infant formula to babies and parents everywhere, an urgency widely recognised during the current infant formula shortage. As a result of its five-year regulatory and clinical journey, ByHeart is now uniquely positioned to serve the needs of the US infant formula market with the only new dedicated packaging facility, pending FDA registration.” ByHeart is acquiring Cascadia from the Balogh family and DPI Group, a non-profit organisation “dedicated to bringing transparency to the packaging process while identifying and creating job opportunities for individuals with employment barriers”. As part of the acquisition, ByHeart will maintain the facility’s existing workforce and also employ members of the Balogh family. Financial terms of the deal were not disclosed.

Molson Coors Beverage Company has launched Roxie, a line of zero-alcohol canned cocktails, in three flavour varieties. Jamie Wideman, VP of innovation at Molson Coors Beverage Company, said: “ packs layers of flavourful complexity, delivering a line of zero-proof cocktails built for those who want to moderate their drinking, abstain or simply sip on something fantastic." The cans are available in passionfruit, pineapple and mango flavours and are available via the brand's website.

Cargill has announced that its CFO Jamie Miller will be stepping down from the position on 13 January 2023 to take a role at another company. Joanne Knight, currently vice president of finance for the business' agriculture supply chain division, will become Cargill's acting CFO. Cargill president and CEO, Brian Sikes, said: "We are grateful for Jamie's service to Cargill. Over the last few years, we have further strengthened our business model, expanded our business portfolio, and are well-positioned for long-term success." He added: "Joanne is highly regarded by the board and executive team for her strong track record of leadership and operating results and is well-equipped to take the role of acting CFO. She will step into the role from a position of strength as a seasoned finance leader who has built her career on delivering results through dynamic market cycles." "Together, we will grow with customers, strengthen our core and thoughtfully target new markets to ensure we are a reliable, sustainable partner for our customers – today and in the future."

The Srsly Low Carb brand has entered the jam category with the release of its new Mixed Berries and Raspberry jams. Srsly’s Mixed Berries and Raspberry jams contain 17 calories, 2.9g of net carbs and 1.9g of sugar per jar. Andy Welch, founder of SRSLY Low Carb, commented: “Three years of pro-active ‘No Sugar’ development knowledge has helped but our customers ultimately shape the final product. Our Jam vision was to make a nearly zero-sugar alternative that mirrors a top-quality jam.” He continued: “From the first dollop on the toast to the lingering experience of fresh fruit flavours building towards a gentle fruit sour bite at the back of the mouth crescendo but with a lot less calories and sugars.” The Srsly Low Carb jams will be available online from 23 January with an RRP of £3.99 per 190g.

Frito-Lay, a subsidiary of PepsiCo, has released a new flavour to its Cheetos Flamin' Hot range. The Cheetos Crunchy Flamin’ Hot Tangy Chili Fusion flavour features chili peppers, garlic, ginger and citrus. The company says the new snack is "unlike any other Cheetos before". Available in three sizes, the Cheetos Crunchy Flamin’ Hot Tangy Chili will be available in retailers nationwide from 16 January.

Phoebe Fraser talks with Muriel Acat-Vergnet, CEO & President of Prova, at Food Ingredients Europe 2022, about their Sustainable Vanilla Programme.