The Compleat Food Group-owned brand Unearthed has expanded its frozen dessert range with the launch of a giant version of the popular Spanish churro snack. Jumbo Churros joins the brand's frozen dessert category, which includes classic pastel de nata and blueberry pastel de nata. The churros are topped with cinnamon sugar and chocolate sauce. Carrie Hollis-Patel, marketing manager at The Compleat Food Group, said: “At Unearthed, we’re on a mission to offer consumers tasty treats that remind them of their favourite holidays, and our new frozen Jumbo Churros tick this box perfectly”. She continued: “We’ve created a delicious version of the much-loved Spanish sweet treat, easy to store in the freezer and therefore instantly on hand to enjoy whenever you fancy them. Our frozen pastel de natas have proven hugely successful with consumers, so it was natural for us to build on this success with another European classic.” Unearthed Jumbo Churros is available at Waitrose stores for an RRP of £4.50 per 224g pack.

Honest to Goodness, a line of coffee creamers, has expanded beyond its line of plant-based offerings to introduce two new dairy creamers: Chantilly Cream and Sri Lankan Cinnamon Brown Sugar. The two new flavours, in addition to the brand's plant-based creamers, Madagascan Vanilla Bean and Himalayan Salted Caramel, are now available in-store for the first time at natural retailers in the US. Senior director of organic, dairy and plant-based creamers at Danone North America, Amanda Simerman said: "Honest to Goodness is inspired by the flavours of the world and is helping people start the day with an elevated at-home coffee experience. On a mission to give back with a simple pour of coffee creamer, we're excited to introduce new creamer offerings." Simerman continued: "With the debut of our Morning Mantra Series, we'll bring moments of deliciousness to morning routines while spotlighting places that have inspired Honest to Goodness. Hand-in-hand with our Karma Koach, we hope to provide a premium coffee experience that goes beyond the everyday and transports you around the globe without ever having to leave your kitchen."

Better-for-you beverage company, Pulp Culture, has partnered with The Every Company to launch a protein-boosted hard juice, called Build. The functional beverage delivers full-spectrum functionality from adaptogens and probiotics, and contains The Every Company's animal-free 'Every' protein - which the company says is a world-first for the alcohol sector. The partnership brings together two companies that share a foundation in fermentation. Pulp Culture uses spontaneous fermentation to brew better-for-you alcoholic drinks; Every ferments real animal proteins, without animals, leveraging flavour science and technology to make protein consumption tasty and accessible while lowering its impact. Every’s protein was introduced commercially in 2021 following seven years of extensive R&D and is the "world’s first" animal-free pepsin and egg proteins, according to the company. Pulp Culture co-founder, Brendan Brazier, said: “Build is something that I've wished existed for years: highly bioavailable, nature-equivalent and quality animal protein—without the animal—in a wild-fermented, naturally alcoholic, zero-sugar probiotic beverage with botanical adaptogens.” Arturo Elizondo, CEO and co-founder of Every, added: “From day one, we set out to do two things: make animal-free proteins accessible to everyone everywhere, and do it in a way that captures the imagination and taste buds of people with new kinds of foods that the world has never seen”. Until the partnership, the inclusion of protein in Pulp Culture’s drinks was beyond reach due to issues with protein solubility, texture, palatability and taste profile. Every’s protein requires zero masking agents, sugar or other additives, enabling the partners to develop this super beverage. “This launch proves Every Protein’s capacity to unlock never-before-seen-or-tasted innovations. It’s exciting to continue unveiling new categories for food and beverage brands delivering the bullseye of what today’s consumers want,” Elizondo commented. In addition to its protein boost, Build includes Pulp Culture’s combination of functional superfoods, fruits, cordyceps and probiotics to deliver a functional beverage that enhances active lifestyles. Each can contains adaptogenic ashwagandha, pineapple, coconut and vanilla to round out the ingredients, over 6 billion microbial naturally occurring probiotics, and zero sugar or cholesterol. Build is available for purchase in the US on the Pulp Culture website with brick and mortar retail rollout to follow, at $16.99 per 4 pack.

Ecotone UK-owned Mrs Crimble’s has announced the launch of its signature coconut macaroons in a caramel variety. The golden macaroons are available in packs of six and provide a light and moist texture. Bryan Martins, Mrs Crimble’s marketing and category director at Ecotone UK, said: “The sweetness of the caramel marries perfectly with the coconut base and moist texture of the macaroon, resulting in a truly indulgent and delicious treat for all to enjoy.” “Gluten-free shoppers shouldn’t have to miss out on the delicious taste of a caramel cake and now they don’t have to.” The latest addition to the brand’s bustling portfolio, the new caramel macaroons affirm Mrs Crimble’s position in the free-from market, having specialised in gluten-free bakes since 1979.

An innovative laser absorption spectroscopy application developed by Antares Vision Group with FT System Technology allows measuring of the pressure and concentration of certain gases in the headspace of bottles in a non-destructive and non-invasive way to check leaking caps and monitor the production process. Laser absorption spectroscopy is an optical technique for measuring the presence of certain gases. To do this, it uses a specific physical property that certain molecules in the gaseous state have, which allows them to absorb light. The highly monochromatic, tunable emissive characteristics of new solid-state lasers allow this property to be exploited in order to measure gas presence (O2, CO2, etc.) in an extremely accurate way, and to measure partial and total pressure inside partially transparent, closed containers and various types of containers made of different materials, in different colours and with varying thickness and optical characteristics. Which parameters can be measured with laser absorption spectroscopy? With laser absorption spectroscopy technology, the concentration of a certain gas (O2, CO2, etc.) in a closed container can be measured, as well as the partial pressure of this gas and the total pressure caused by all the gases. It is possible to apply this technology with both laboratory instruments, with which the concentration parameters of a gas in the headspace of the container can be measured non-destructively and even repeatedly over time on the same sample, as well as in-line to measure 100% of the production process. In in-line checks, the laser beam is positioned at the right level to pass through the bottle headspace and measures the gas presence and pressure in an extremely accurate way. Which inspections are possible, and where is possible to apply this technology? Laser absorption spectroscopy allows checking for leaking caps or valves, as in the case of kegs, and monitoring N2, CO2 and O2 presence in different types of closed products. Here are some examples of successful applications: In soft drinks for nitrogen and vacuum level monitoring liquid nitrogen is dosed in drops to pressurise the bottle, which makes it possible to reduce the amount of plastic used. Measuring pressure in-line, after 100% of the bottles have been capped, offers numerous advantages, including the certainty of not having any deflated containers or containers with leaking caps when palletising them. In addition, the nitrogen dosing process can also be monitored, and feedback can be sent to the dosing system itself, with considerable reductions in nitrogen consumption. Vacuum measurement is used in hot-filled products to control leaks and the level of vacuum in each container, giving a complete process control. In still wine for oxygen internal presence and pressure. The control is performed immediately after capper; oxygen presence check allows to find inerting procedures malfunctions during the filling; internal pressure check monitors if the vacuum level is correct so as to avoid possible high cork or the creation of channels were O2 to come inside the bottle. A continuous production process checking facilitates immediate action in case of inefficiencies, avoiding a defective bottling of big amounts of wine that affect organoleptic qualities and properties. In classic method sparkling wine through pressure check, our technology has allowed producers to monitor 100% of the bottles at the end of the second fermentation process, before uncorking them for the disgorging process. In this way, the highest quality bottles can be selected over those in which refermentation caused some problems. As a result, product quality can be guaranteed and monitored, and the part of production where some problems occurred is not wasted either, which means that the product can be reworked and recovered. In this field, laboratory instruments that spot-check bottle fermentation in a non-destructive way find application. In bottled beer and kegs. Internal pressure is monitored so as to find possible leaking caps after the pasteurisation phase. Precision and accuracy of measurement allow for finding micro-leaks and partial leaks that may appear only inside the pasteuriser. With this technology, acoustic and visual limits are overcome, avoiding false rejects. In the case of kegs, CO2 leakage from the valve is found. The machine sniffs the surroundings of the valve and brings the gas sniffed into a measuring chamber where through the laser absorption spectroscopy CO2 presence is found. The presence of the gas, even at low concentrations, indicates that there is a leak or a micro-leak. Benefits for the market Laser absorption spectroscopy’s innovative application in the beverage industry has brought many benefits both in terms of process monitoring and leaking caps detection. This allows producers to guarantee the quality and organoleptic characteristics of the product through the optimisation of all critical stages of the process, like inertisation and fermentation, and to avoid the production of thousands of compromised quality bottles. This innovative inspection by Antares Vision Group guarantees product quality, protects the brand and prevents inefficiencies in the bottling process. #AntaresVisionGroup #FTSystem

PepsiCo has reported an 8.8% net revenue growth in its third-quarter results for 2022, and now expects its full-year organic revenue to increase by 12%. For the quarter ending 3 September 2022, the company posted net revenues of $21.97 billion, compared with $20.1 billion recorded for the same period last year. Meanwhile, PepsiCo’s operating profit for Q3 came in at $3.35 billion. The food and beverage giant also reported organic revenue growth of 16% for Q3 and announced that it expects its financial guidance for the full year to rise from 10% to 12% organic revenue growth. In Q3, PepsiCo Beverages North America division saw a 4% increase in net revenue, while volume increased by 1%. The company’s Frito-Lay North America unit net revenue increased by 20% and operating profit by 17%. Meanwhile, net revenue and operating profit for the Quaker Foods North America unit both rose by 15%. PepsiCo's Latin America net revenue recorded the highest increase of 20%. Africa, Middle East and South Asia’s net revenue grew by 4%, and PepsiCo’s Asia Pacific, Australia and New Zealand and China Region increased by 3%. Europe saw a 1% growth. PepsiCo CEO Ramon Laguarta said: “We are very pleased with our results for the third quarter as our global business momentum remains strong. Given our year-to-date performance, we now expect our full-year organic revenue to increase 12% (previously 10%) and core constant currency earnings per share to increase 10% (previously 8%)”. He continued: “Our strong results demonstrate that the investments we have made towards becoming an even Faster, even Stronger and even Better company with pep+ at the centre of everything we do are working. We are encouraged by the progress we are making on our strategic agenda, and remain committed to investing in our people, brands, supply chain and go-to-market systems and winning in the marketplace.”

Primo Water Corporation has announced it has acquired substantially all the assets of bottled water manufacturer Crystal Spring Water Company. The purchase was made by the company's Primo Water North America (PWNA) subsidiary. Crystal Spring Water Company has manufactured and distributed spring water to Rhode Island – where it is based– and southeastern Massachusetts, both in New England, since 1907. Tom Harrington, CEO of Primo, said: "Crystal Spring Water Company offers high-quality spring water solutions and delivers superior customer service that aligns with our mission of inspiring healthier lives through water your way.” Primo operates largely under a razorblade revenue model, comprised of Water Direct, Water Exchange and Water Refill. Its Water Direct business delivers sustainable hydration solutions to homes and businesses. Meanwhile, its Water Exchange and Refill businesses offer pre-filled and reusable water containers, water dispenser sales and water refill units. Primo also provides water-filtration units. The acquisition will strengthen PWNA’s footprint in the northeastern region of the US, increasing its number of customers by an estimated 2,500. "We are excited to welcome these customers and associates to our Primo family,” added Harrington. The financial terms of the deal were not disclosed.

Glencore-owned Viterra has finalised its stock purchase agreement to acquire the grain and ingredients business of Gavilon Agriculture Investment for $1.1 billion. Headquartered in Omaha, Nebraska, Gavilon stores and distributes grains and oilseeds, as well as feed and food ingredients, to domestic and global markets. Gavilon’s assets span areas of the US, with access to railroads, rivers and ports. “Gavilon’s business has all the key attributes that support our long-term strategic plan, and allows us to provide additional value to our customers at origination and destination,” said David Mattiske, chief executive officer of Viterra Limited. News of the proposed acquisition was first heard of at the beginning of the year, with the transaction being subject to customary closing and regulatory conditions. Mattiske added: “This acquisition further strengthens our global network by providing us with a material presence in every major exporting region and makes us one of the largest origination businesses in our industry. It gives me great pleasure to welcome Gavilon’s employees to the Viterra team.” Effective immediately, Viterra will integrate Gavilon into its global network and is expected to implement the Viterra brand across the business in early 2023. The acquisition will be subject to certain price adjustments, as well as working capital.

Soli Organic has raised approximately $125 million in a Series D funding round led by investment firms CDPQ and Movendo Capital. The round included participation from S2G Ventures, Cascade Asset Management Company and XPV Water Partners. Soli Organic is a grower and marketer of fresh organic culinary herbs in the US. Based in Rockingham, Virginia, the company has developed the nation's "largest commercial indoor organic, soil-based growing system". The capital will be used to expand the company's national production footprint in the US. Soli Organic also plans to open 15 farms across the nation, including high-tech facilities in the Mid-Atlantic, Southeast and Pacific Northwest, as well as several other smaller facilities already in production. Soli Organic CEO, Matt Ryan, said: "Throughout our 30-year history, first in organic field agriculture and now as a leading indoor organic farming company, Soli Organic's north star has always been what consumers care most about: organic, flavour, quality, freshness and affordability. Our unique technology advantage enables us to offer a superior consumer proposition. He added: "Growing indoors in soil confers both high-quality and better unit economics, breaking the paradigm that organic food must cost more". Sansjeev Krishnan, chief investment officer and MD at S2G Ventures and member of the Soli Organic board of directors, added: "We believe that Soli Organic is one of the most promising companies in indoor farming. With transformational soil-based growing technology, the company has solved the quality, affordability and crop diversity issues that challenge others in this space, all while being organic." He continued: "For returning investors, Soli Organic offers a track record of strong performance – buoyed by effective and creative leadership and a relentless focus on unit economics as the company continues to scale – all while offering considerable ESG benefits for investors and others seeking to reduce the impact of the food system and boost access to healthy food options".

The Kellogg Company has partnered with Sugarlands Distilling Co to launch an eggnog liqueur, called Eggo Nog, under its Eggo brand. Eggo Nog Appalachian Sippin' Cream, which has a 20% abv, is a rum-based liqueur blended with cinnamon and nutmeg flavour notes. Joe Beauprez, marketing director for Eggo, said: "We created Eggo Nog to give parents a delicious way to indulge in some well-deserved 'evening me time.' Paired perfectly with our Eggo Thick & Fluffy Waffles – maybe even topped with a dollop of ice cream – Eggo Nog is sure to help parents L'Eggo during one of the busiest times of the year." Sugarlands' master distiller, Greg Eidam, added: "We're very excited to partner with an iconic brand like Eggo to create this fun and festive version of our popular Appalachian Sippin' Cream. Our team at the distillery worked hard to ensure hints of cinnamon and nutmeg came through in the flavours, making every sip reminiscent of a perfectly toasted Eggo waffle." Eggo Nog will be available in select retailers nationwide.

Beer-giant Carlsberg has developed three experimental beers and lagers in celebration of the company’s 175th birthday. It has been 175 years since Carlsberg began brewing, from a small craft brewery in Copenhagen to an international beer company with the world’s first industrial research lab, placing the brewery on the map in the fields of both research and innovation. The three new brews, developed in the Carlsberg Research Laboratory, have been designed to push the boundaries of brewing. Carlsberg Brut Beer has been brewed with wheat malt and Montrachet yeast designed to give the beer a sparkly, dry and smooth touch. The incorporation of yuzu, grapefruit and rose water adds balance and a crisp finish. Carlsberg Wheat Lager is made with 100% wheat malt, providing a smooth and “wine-ish” beverage that is dry-hopped with Nelson Sauvin hops. With ordinary lagers, the malt used is usually made from barley. Carlsberg Barrel Aged Lager has a complex character, is golden in colour and is brewed in barrels for 175 days to give it a refined, rich and peaty taste.

Bertolli d'Italia’s brand of sauces has expanded its range with two new white-sauce varieties – Cacio e Pepe and Alfredo with White Wine. Bertolli d'Italia – which translates to "Bertolli of Italy" – is a line of red and white sauces, made in Italy. All six sauce varieties are now available at select grocery and mass retailers in the US. The new Cacio e Pepe (meaning "cheese and pepper") sauce is an Italian classic made with fresh cream, Pecorino Romano cheese and black pepper. The Alfredo with White Wine sauce is made with fresh cream and Parmigiano Reggiano. In addition to these two new sauces, the Bertolli d'Italia line also includes four other sauces: Marinara, Creamy Rosa, Alfredo and Four Cheese Alfredo. "Bertolli d'Italia sauce truly takes consumers on a culinary journey through the authentic and delicious dishes they can create right at home. The red and white sauces complement a range of recipes from classic Italian staples to contemporary dishes, allowing chefs of all levels to create simple, yet elevated meals," said Megan Frank, senior vice president of marketing at Mizkan America, maker of Bertolli sauces.