Ingredion has expanded its offerings with new dietary fibres based on fruits – Fibertex CF 502 and Fibertex CF 102. Fibertex CF 502 and Fibertex CF 102 are said to be the first in a range of citrus-based dietary fibre texturising capability to support the growing nutrition, health and wellness trend, as well as the accelerated demand for clean labels. The fibres, which are made from unutilised side-streams, can improve nutritional profiles and label appeal in a wide range of applications. According to Ingredion, Fibertex CF citrus fibres contain more than 90% dietary fibre, "and their inherent functionality can replace ingredients such as fats, hydrocolloids and modified starches", which helps to reduce fat, sugar and calories in a range of applications. Constantin Drapatz, Europe, Middle East and Africa (EMEA) senior marketing manager for Clean & Simple ingredients at Ingredion, said: “We are excited to enhance our clean label offering to our customers. Fibertex CF citrus fibres will expand our ability to meet consumer needs and solve our customer’s clean label challenges.” Drapatz continued: “Fibertex CF 502 and 102 dietary fibres represent our next wave in clean label ingredients and complement Ingredion's Novation and Homecraft functional native starch and flour ranges. The ability to improve nutritional profiles, improve our customer's margins, support sustainability and provide manufacturers with ingredients that deliver desired sensory experiences and on-shelf differentiation support formulation needs of today and tomorrow.” The fibres are available in the EMEA region, with other regions to follow later this year.

Diageo has announced plans to invest €200 million in a carbon-neutral brewery in Kildare, Ireland. The new facility will brew lagers and ales, including brands such as Rockshore, Harp, Hop House 13, Smithwick’s, Kilkenny and Carlsberg. In order to reduce overall energy and water consumption, the site will be powered using 100% renewable energy. As a result, the brewery will be able to reduce carbon emissions by up to 15,000 metric tons a year. Diageo said that the transfer of the production of lagers and ales to the new facility will allow St James’s Gate to increase the production of Guinness to meet export demand, and will help the company to meet its 2030 environmental commitments. Tánaiste and minister for Enterprise, Trade & Employment, Leo Varadkar, said: “This €200 million investment by Diageo is really great news for the future development of Ireland’s thriving food and drink industry, and also for the wider national economy. It’s also extremely positive for Newbridge and the local economy in Kildare, with up to 1,000 jobs being created during the construction of the site, and 50 once built.” Colin O'Brien, category head – global beer supply at Diageo, added: “Our plans for a new, state-of-the-art brewery in Kildare, and the developments at St. James’s Gate, will enable growth in overall beer exports from Ireland”. “We are fully committed to embedding sustainability across our business from grain to glass and this announcement represents the next step in our integrated approach towards achieving one of Diageo’s Society 2030: Spirit of Progress commitments by becoming carbon neutral in our direct operations.” Diageo will submit a planning application for the brewery to Kildare County Council in September. If permission is granted, the beverage giant plans to begin brewing in 2024 following a construction period of around two years.

UK-based Transcend Packaging has partnered with Zume to enhance its moulded fibre production capacity in Europe. Founded in 2015, Zume is a manufacturing technology company that provides sustainable packaging solutions. The multimillion-pound deal will see both companies establish "one of the largest specialists moulded fibre production facilities" in Europe. Although site assessments for the exact location are currently being conducted, the companies aim to make the facility functional by mid-2023. Transcend Packaging says the facility will first launch to market moulded fibre snap lids for hot beverage cups, aiming to create 500 million units of capacity by September. Lorenzo Angelucci, CEO of Transcend Packaging, said: “Many brands know they need to aim for higher levels of sustainability in their packaging, but knowing where to begin and navigating the tricky landscape is challenging. Businesses need to re-learn how they think about packaging in order to move toward sustainable alternatives that can be recycled at scale." “We’re excited to work with Zume – using world-leading technology, as they have been instrumental in helping some of the biggest global brands move beyond plastics and EPS foam products. Through our partnership, and by creating a state-of-the-art production facility in Europe, we hope to continue this hard work and encourage businesses in Europe to take the next step, challenge their perceptions and showcase how viable new alternatives can be in meeting both performance and customer expectations." He continued: “As we look ahead to scaling into new markets and international production in the early part of 2023, we knew it was vital to select a company matching our ethos and mission while providing the logistical infrastructure and capabilities to make this vision come true". Alex Garden, Zume’s chairman and CEO, said: “For global brands, maintaining the status quo with plastic use is no longer a viable strategy. The proof will lie in the hands of brands who put a plan in place and see it through. Zume aims to provide companies with a road beyond plastic. This partnership with Transcend aims to further expand our capacity to incite real change and replace plastic with an economically viable solution that performs like plastic without the harms of plastic.”

Givaudan, Bühler and Cargill are partnering with Food Tech Hub LATAM and the Food Technology Institute (ITAL) in Brazil to establish a tropical food innovation centre that serves Latin America. Located in Campinas, Brazil, the Tropical Food Innovation Lab will be located at ITAL, occupying a refurbished 1,300-square-metre area. The facility will encourage innovation in the food and beverage sector, including the use of wet and dry extrusion systems for plant-based proteins, as well as beverage processing units, which will add extra capabilities to the existing facilities. Once completed, the hub will feature application labs and a demo kitchen, where professionals can work together to create sustainable new products. Eduard Fontcuberta, regional innovation head at Givaudan, said: "The Tropical Food Innovation Lab brings a diverse and complementary group of strategic partners working together investigating market shifts, cross-fertilising ideas and nourishing concepts to deliver superior sustainable solutions to food and beverage customers." Damien Chapelier, head of Bühler South America, added: "This new innovation lab is a great achievement for Bühler, and we believe it will leverage significantly the food industry development in South America, especially in Brazil...Only within a collaborative and innovative environment it is possible to support our customers to be successful in a dynamic market through the development of new products." The Tropical Food Innovation Lab is planned to open in the first quarter of 2023.

The Real Good Food Company is expanding its breakfast range with the addition of new Breakfast Bowls and Breakfast Bites. The company's Breakfast Bowls are made from nutritious ingredients, including Real Good Foods' Crispy Tots, alongside whole eggs, cheese and traditional breakfast proteins. Real Good Foods' Breakfast Bites are made with a grain-free shell, using clean ingredients such as lupin bean and cauliflower and stuffed with eggs, cheese and traditional breakfast proteins. Bryan Freeman, executive chairman of The Real Good Food Company, said: "These breakfast offerings are the result of our mission to make our favourite comfort foods more nutritious and improve human health. Our community continues to push us to provide nutritious and convenient options at breakfast and I am proud of our talented and dedicated team that worked hard to make these innovative items possible." Freeman continued: "Unlike other breakfast options on shelves today that are made with processed grains and are loaded with carbohydrates, our new, nutritious breakfast items have a limited amount of carbs, made 100% grain-free and are loaded with protein". The new breakfast offerings are available in select grocery stores across the US, including Kroger, Publix and Safeway. They can also be purchased directly from Real Good Food's website.

Tony's Chocolonely has added two new flavours to its chocolate bars lineup. The new flavours include: Milk Pecan Crunch Caramel and Milk Chocolate Chip Cookie. Milk Pecan Crunch Caramel features caramel, pecan pieces and crunchy cookie bites. Meanwhile, the Milk Chocolate Chip Cookie is a creamy milk chocolate bar packed with crunchy chocolate chip cookie pieces that are made with Tony’s 70% dark chocolate. Both chocolate bars are Fairtrade-certified and palm oil free. The new flavours are available at independent and non-grocery stores for £3.90 per 180g bar.

Bel Group and Polmlek have announced they have signed an agreement to sell Bel’s stake in Moroccan dairy producer Safilait, and the Tarmast farm that supplies it. Safilait, which Bel acquired in 2015, specialises in the processing, packaging and selling of fresh milk, UHT milk and fresh dairy products. The company has since developed Safilait's products and activities – including local brand Jibal and its investment in the company’s Moroccan production facility. The divestment will allow Polmlek to continue accelerating the development and growth Safilait achieved under Bel’s previous ownership. Bel's current brands within the Morrocan market include The Laughing Cow, Les Enfants and Kiri, as well as its Tangier factory. Bel Morocco’s Chakib Seddiki commented: "This project is in line with our strategy to consolidate our historical activities in this major local market by increasing our focus on our core cheese brands, whilst providing Safilait with the chance to write a new chapter in their history alongside a player, Polmlek, that is a milk and dairy specialist and which has strong ambitions in Morocco". The transaction, which is subject to the approval of regulatory and competition authorities, is expected to close in the second half of the 2022 fiscal year.

Diageo has agreed to sell its Guinness brewing operations in Cameroon to French beverage company Castel Group for £389 million. The deal will see Castel take over the production and distribution of the Irish stout brand and will provide a platform for Guinness' expansion via Castel’s five brewing sites and national distribution network. Dayalan Nayager, president of Diageo Africa, said: “Guinness has outgrown its existing brewery in Douala as a result of its strong performance. Under this new agreement, the brand will have both expanded brewing capacity and distribution. It will remain part of the global Guinness family through direct marketing oversight. We look forward to unlocking even greater potential through this agreement with Castel, ensuring we continue to have great tasting Guinness across Cameroon.” Gil Martignac of Castel added: "This acquisition expands the company's portfolio in the strategic stout market and strengthens its historical partnership with Diageo in many other markets. Guided by its entrepreneurial spirit, Castel continues its growth momentum and its commitment to promoting the economic and social vitality of Cameroon and the African continent." The transaction is expected to be completed in the first half of Diageo's fiscal 2023.

Perfetti Van Melle-owned candy brand Fruittella has launched fruit stack ice lollies made with real fruit juice into Iceland and The Food Warehouse. The fruit stack lolly combines three Fruittella flavours into one ice cream including orange, lemon and strawberry. The lolly is made with real fruit juice and complies with HFSS regulations meaning they have low fat, sugar and salt content. Marta Ballesteros, area licensing manager of Perfetti Van Melle, said: "Iceland have created an amazing ice cream that looks like a skewer of Fruittella candies that will be the delight at any family barbecue. We also love their use of natural ingredients and fruit juice that make it the perfect treat to say yes to in summer." The new offering is available now in Iceland and The Food Warehouse for an RRP of £2.50 per family pack of six.

Tyson Foods has completed a $90 million expansion of its Forest, Mississippi, plant in a bid to boost its chicken production capacity. The Forest facility added new automation technology for its chicken processing line, which gives the site an additional production capacity for its food service customers. The plant currently employs around 1,250 workers but Tyson Foods says the expansion will create an additional 320 new jobs. David Bray, group president of poultry for Tyson Foods, said: "We're excited about the expansion project at Forest and our continued efforts to increase our automation footprint. This project demonstrates our ability to execute a product mix change that translates into less intensive labour for team members while creating more jobs at a competitive pay structure. It's a win-win to support the long-term growth of the Forest community and our operations." The poultry processing facility currently has a local economic impact of $58 million annually.

PepsiCo Beverages North America (PBNA) is set to invest in the expansion of its Denver, Colorado facility, making it the company's largest US site to date. The company has acquired almost 152 acres of land in the Denver High Point development area where it will construct the 1.2 million-square-foot manufacturing site, with the plant holding three times the capacity of its current facility. The bottling facility will produce branded products such as Pepsi, Pepsi Zero Sugar, Gatorade, bubly, Rockstar, Propel and Muscle Milk, and will aim to achieve 100% renewable electricity, water efficiency and reduced virgin plastic use. Johannes Evenblij, PBNA's west division president, said: "We're thrilled to call Denver, a city that shares so many of our values, home to PepsiCo's most sustainable US plant location. With the High Point facility serving a model for the future of PBNA's supply chain, we're eager to continue deepening our dedication to Colorado through positive impacts such as new job opportunities and more sustainable business solutions." The facility will create around 250 new jobs in the Denver area in addition to keeping all 250 current employees at the site. The newly expanded Denver plant is scheduled to open in summer 2023.

Diageo has announced changes to its leadership team as it appoints a new chief operating officer and president of its North America division. Debra Crew, Diageo's current president of North America and global supply, will step into the role of chief operating officer. Crew will take accountability for driving the company's continued growth across its markets, brands and supply operations globally. Meanwhile, the drinks giant's former president of US spirits and Canada, Claudia Schubert, has been appointed president of North America. Ivan Menezes, Diageo's CEO, commented: “Diageo has a world-class executive team with significant strength and depth of experience. Debra and Claudia have proven track records as outstanding leaders inside and outside our company. Their appointments will ensure that we continue to adapt to the changing environment so that we can deliver our performance ambition while making a positive impact wherever we work, source and sell." Menezes continued: "I am excited to work more closely with Debra in her new role and with Claudia as she joins the executive committee, as together we continue to build momentum and deliver long-term sustainable growth and value creation for all our stakeholders". Both appointments are effective 1 October 2022.