CSM Ingredients has formalised a strategic partnership with enzyme technology start-up Allozymes, as it looks to enhance its portfolio of offerings. Based in Singapore, Allozymes uses proprietary platform technology to develop novel enzymes. The multi-year agreement will enable CSM to collaborate closely with Allozymes to design and develop custom enzymes for improved and sustainable processing of natural functional ingredients. “The new partnership with Allozymes represents the latest strategic move in our game-changing approach to business at CSM Ingredients. Our collaboration will enable us to work hand-in-hand with this pioneering partner to uncover innovative and impactful enzyme technology solutions that will further enhance our portfolio offerings,” said Aldo Uva, CSM Ingredients CEO. Uva added: “More specifically, through a combination of enzyme and fermentation science, bio-technology and our application experience, we will be able to deliver a unique market proposition which capitalises on clean label opportunities and scalability”. The latest cooperation will focus on delivering natural solutions for the food ingredients industry, such as ancient grains, flours, speciality oils and fats, plant fibres, proteins, and more. “We are excited to enter a strategic partnership with CSM Ingredients. Leveraging our ultra high-throughput biotechnology platform for custom enzyme discovery and development, combined with CSM’s core expertise in sourcing, processing, distribution and sales in the business-to-business food industry, is a perfect, synergic match for the development of functional ingredients,” concluded Peyman Salehian, Allozymes CEO.

Ball Corporation has sold its beverage packaging business in Russia to Arnest Group for $530 million. The deal comes after Ball's decision to exit the Russian market earlier this year, following the invasion of Ukraine. Arnest has now acquired all of Ball's Russian-based business. Arnest manufactures perfume, cosmetics and household products in aerosol packaging in Russia. "This decision is the result of many months of consideration, delivering a solution that best secures the future of Ball's colleagues and assets in Russia," said Dan Fisher, president and CEO of Ball Corporation. "We believe this is a sound outcome for Ball in these geo-political circumstances." The transaction, which will not impact Ball's businesses outside of Russia, is not subject to any conditions, and all required approvals have been obtained.

Unilever has announced CEO Alan Jope's decision to retire from the company at the end of 2023, after five years at the helm. The announcement comes 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. Jope has held various leadership roles at Unilever, including president North Asia, president Africa, Russia and the Middle East, and president of the beauty and personal care division. Unilever chairman, Nils Andersen, said: “Alan’s retirement next year will mark the end of a remarkable career with Unilever. Under his leadership, Unilever has made critical changes to its strategy, structure and organisation that position it strongly for success. This work continues, and we will thank Alan wholeheartedly for his leadership and contribution to our business when he leaves next year.” The board will now start a formal search for a replacement for Jope, considering both internal and external candidates. Jope commented: “As I approach my fifth year as CEO, and after more than 35 years in Unilever, I believe now is the right time for the board to begin the formal search for my successor. Growth remains our top priority, and in the quarters ahead, I will remain fully focused on disciplined execution of our strategy and leveraging the full benefits of our new organisation.” Earlier this year, Unilever abandoned an attempt to buy the consumer health arm of GlaxoSmithKline, after making three approaches that were rejected. According to Reuters, the move was disapproved of by shareholders, some of whom also criticised Unilever for prioritising sustainability over core growth. Commenting on today's announcement, Tineke Frikee, fund manager at Unilever investor Waverton Asset Management, said: “This may signal more welcome future change at Unilever”. Frikee, who is cited by Reuters, continued: “The unappealing plan to buy consumer healthcare from GlaxoSmithKline has tainted Mr Jope’s track record somewhat, so a fresh start from a new CEO could convince investors Unilever’s momentum is trending upwards again”.

Makers of HI-CHEW, Morinaga America has announced the launch of FI-BEING. The new product comes in the form of a hard candy with a 39% inclusion of the daily recommended dietary fibre intake. The brand name FI-BEING consists of two keywords that define the product's primary attributes: Fibre and Being. Each serving of FI-BEING includes 11g of dietary fibre, 4g of sugar and contains 0g of sugar alcohol. It's now available in two flavours, passionfruit and elderberry. "At Morinaga America, we constantly strive to provide our consumers with innovative, new products," said Teruhiro Kawabe, president and CEO of Morinaga America. Kawabe added: "We are excited to expand our product line-up and introduce FI-BEING™ to consumers. The hard candy is unique and maintains the true-to-life flavours our products are known for. We are certain that consumers will enjoy this delicious new candy experience."

Yogurt alternatives Whether squeezable, spoonable, drinkable or ambient, yogurt alternatives are mimicking dairy products in all formats and also trying to one-up them with higher protein content. In the US and Europe, the trend favours plant-based yogurt alternatives with a high protein content. This can be achieved by utilising various plant protein sources: almond, oat, coconut, pea and blends. However, some of the unfavourable taste components of certain plant proteins are difficult to mask. Consumers also expect their yogurt alternatives to have the same rich mouthfeel, texture, creaminess and appearance of dairy. The secret to achieving success in plant-based yogurt alternatives is choosing the right stabiliser system. In addition to contributing to texture, body and mouthfeel, it can help solve the most common challenges in both stirred and sippable formulations: syneresis control, suspension of insoluble particles and protein protection. Find nature-based solutions here. Beverage alternatives In the competitive dairy alternative beverages market, texture and mouthfeel are what can drive loyalty. Clean label-friendly ingredients can also help you stand out to consumers who are interested in plant protein drinks that are 'good for you' and 'good for the environment too'. However, consumer preferences are often decided by region and can vary from a thin and silky mouthfeel to full-bodied richness. A nature-based stabiliser can help you tailor the mouthfeel of your beverage, so it tastes more indulgent, provide stability, and enhance the suspension of nutrients or cocoa. From creaming and phase separation to viscosity, CP Kelco has the nature-based ingredients to solve any plant protein challenges and complement your formulation. Find nature-based solutions here. Meat alternatives The next generation of meat alternatives is about delivering an indulgent, meat-like eating experience with a more recognisable ingredient list. However, getting plant protein to behave like animal protein texture is challenging because it does not have the bite or chewiness of meat. Methylcellulose has been a common binder because it forms a firm gel when heated and helps to provide a firm bite to replicate the look and texture of meat. Now, clean label-friendly alternatives exist that can also enhance juiciness and texture. See our meat alternative solutions here. Let us help you find the best solution to meet your plant protein challenges and deliver a more indulgent texture. Our unique portfolio of ingredients is derived from renewable raw materials to preserve nature’s amazing functionality. For more information, reach out to us at cpkelco.com/contact.

Frankford Candy has teamed up with Post Holdings-owned Cocoa Pebbles to launch a new cinnamon-flavoured candy bar in the US. Cocoa Pebbles cinnamon milk chocolate candy bar features chocolate mixed with the brand's cereal and a hint of cinnamon sugar spice flavour. “People love cinnamon because it is such a versatile spice and a delicious addition to our favourite foods, including Cocoa Pebbles,” said Molly Jacobson, director of business development at Frankford Candy. “Just in time for fall, our new Cocoa Pebbles cinnamon milk chocolate king-size candy bar is a perfect treat for kids of all ages.” The candy bar is available now at Walmart stores nationwide for an SRP of $1.39.

Marks and Spencer have launched a new ‘Veggie’ range with 14 meat-free meal choices as demand for vegetarian options grows. Developed by the retailer’s in-house chefs, the choices include roasted butternut risotto, roasted mushroom ravioli and cauliflower and leek pie. “Many vegetarians know all too well how it feels to look at a restaurant menu or supermarket shelves and only see a handful of meat-free options and rarely anything that celebrates vegetables. “Our brand-new Veggie range more than meets that need and is the perfect solution for this overlooked group of foodies who want delicious, modern dishes packed with vegetables,” said Sharry Cramond, director of marketing & hospitality at M&S.

Insect producer Innovafeed has announced it has raised $250 million in a Series D funding round that included investment from ADM and Cargill. This latest round brings Innovafeed's total cumulative financing to $450 million. Led by Qatar Investment Authority, the round included existing investors Creadev and Temasek, as well as ADM and Cargill – both of which have strategic partnerships with Innovafeed. Other participants included Future French Champions, ABC Impact, IDIA Capital Investissement and Grow Forward. The company plans to use the capital to support a global rollout of its technology and to invest in R&D for the formulation of high-performance ingredients for animals, plants and, in the future, human food. "The confidence demonstrated in us by our partners through a new round of fundraising confirms the insect industry is a key solution for our planet’s food production needs. Their support will allow us to accelerate our deployment in service of an ever healthier, natural and sustainable food system," said Clément Ray, co-founder and CEO of Innovafeed. The company will also use the capital to increase production capacity by expanding its Nesle site in the north of France, which it says is the world’s largest vertical insect farm. In collaboration with ADM, Innovafeed also plans to construct a new production plant in Illinois.

Natural aroma ingredient manufacturer Axxence has announced a long-term strategic R&D collaboration with Dutch research institute, Wageningen Plant Research (WPR). The agreement will span the next five years and see Germany-based Axxence and WPR further expand their cooperation, which has been in place since 2015. The new stage of the partnership aims to drive forward research in the field of natural flavour substances, to aid Axxence’s customers in developing natural flavours for the food and beverage industry. “Over the last seven years, we have already been able to advance research in natural aroma substances through various one-off projects in biotechnology. From now on, our cooperation will intensify even more,” said Ruud van den Bulk, head of business development and legal affairs at WPR. “By combining Axxence’s deep understanding of aromas and our scientific expertise, we will facilitate the development and commercialisation of natural products.” The research projects will focus on the development and production of natural aroma ingredients by fermenting sugars. Projects for the fermentative production of natural raspberry ketone and natural indole are already in progress and will serve as a blueprint for new projects planned for the coming months. “Our collaboration with WPR is an important strategic step to accelerate the further development and diversification of our R&D pipeline to offer our customers innovative products that respond to evolving consumer needs. With WPR’s scientific expertise in plant sciences and its strong position as a part of the Wageningen Food Valley infrastructure, we have found the ideal partner to achieve this,” added Peter van der Schaft, CEO of Axxence.

Finsbury Food Group has announced the launch of its brand new HFSS-compliant brand Baked. The Baked range will initially comprise five-pack cake slices in two distinct flavours: Lemon Drizzle and Sticky Toffee. Available to buy online and in-store at Tesco supermarkets, a pack of five slices retails at £1.60. The Baked range aims to provide consumers with a high fibre, low-calorie option, whilst complying with upcoming fat, sugar and salt content regulations. “When conducting market research for Baked, it was clear to us that there was a lack of variety within the health and wellbeing space, with only Vegan offerings or Malt Loafs available. We recognised an opportunity to develop a standout brand that produces baked goods which comply with the HFSS restrictions coming into play,” commented Daryl Newlands, head of brands and marketing within Cake at Finsbury Food Group.

Matriark Foods, an upcycled foods company has launched a carbon neutral, climate-friendly pasta sauce, in what the company claims is a world first. The sauces are available in three flavours, Gentle Marinara, Tomato Basil and Spicy Arrabiata, and are vegan, non-GMO and free from the top eight allergens, with no added sugar. Each year, a third of food produced is lost or wasted globally, amounting to about 1.3 billion tons annually, worth approximately $1 trillion, according to Matriark. The company predicts that this waste of food and water results in 170 million metric tons of greenhouse gases emitted into the atmosphere in the US alone. Matriark Foods was founded with a vision to scale access to healthy food for the benefit of people and the environment by transforming farm surplus and fresh-cut remnants into healthy vegetable products. “Our ultimate goal is to invigorate and accelerate a transformation of our food system. We want to create a domino effect by empowering consumers to prevent food waste with the products they buy and to inspire all brands to support a more resilient and efficient food system that addresses the climate crisis,” said Anna Hammond, founder and CEO of Matriark Foods. With every carton, 0.4lbs of tomatoes are diverted from landfills and 50 gallons of water are saved. Additionally, Matriark says that it has 37% lower emissions per carton due to the use of upcycled tomatoes and lower emissions packaging compared to conventional tomato sauce in glass packaging. The company is starting with pasta sauce, as tomatoes are one of the highest emitters of greenhouse gasses of any produce in landfills. Matriark purchases tomatoes that have already been harvested, are too ripe for certain specs, are too big, too small, or have a minor blemish. This creates extra revenue for farmers while keeping usable tomatoes out of landfill.

The Kellogg Company has teamed up with McKee Foods to launch Kellogg’s Little Debbie Nutty Buddy cereal. The new cereal, which is the company's third collaboration with the snack brand Little Debbie, features chocolate and lightly roasted peanut butter flavours blended together with cereal pieces coated in fudge. Sadie Garcia, director of brand marketing at The Kellogg Company, said: "Since dropping our first two Little Debbie cereals, fans have been hungry to see Kellogg transform more Little Debbie snacks into cereal. Our newest collaboration brings the iconic Little Debbie Nutty Buddy bars to the breakfast table for the first time ever." Jeff Badger, vice president of marketing at McKee Foods, added: "Through our continued partnership with Kellogg's, we are able to share Little Debbie's beloved treats with fans in new ways. This new cereal captures the nostalgic chocolate and peanut butter flavors of a Nutty Buddy bar." Kellogg's Little Debbie Nutty Buddy Cereal will be available at Walmart stores from next month and at additional retailers nationwide in December for an SRP of $4.99 for an 8.2oz box and $5.99 for a 13.1oz box.