Remedy Drinks has expanded its portfolio of sparkling kombucha beverages with the introduction of mango passion. The company said the new flavour is made using Remedy's technique of a "30-day brewing process to improve its flavour and strength of living cultures and organic acids, creating a light, and refreshing better-for-you beverage". Mango passion contains no sugar and has five calories per can. Remedy Drinks' kombucha beverages are available for purchase at Target, Walmart, Albertsons and Safeway stores.

Tofu Tasty, a sister brand of food company Miso Tasty, has launched dried tofu knots as it looks to re-imagine the staple Asian ingredient. The knots, which will be the first to launch into the mainstream food sector, are made from soybeans and water, are all-natural, as well as nutrient-rich – boasting 45% protein – gluten-free and plant-based. According to the company, dried tofu has a more intense creamy and savoury flavour than fresh tofu and is both "chewy and flaky". The knots can also act as a replacement for meat or fish or as a base instead of pasta. Bonnie Chung, founder of Miso Tasty and Tofu Tasty, commented: "It is rare to have the chance to introduce something completely new in food. I can’t wait for you to discover for yourself what a staple these tofu knots will become for your pantry. Dried tofu has always been a reliable cupboard ingredient for me, ready to be knocked-up into satisfying nutritious dishes." Tofu Tasty dried tofu knots will launch into over 200 Waitrose stores in July for an RRP of £3.29 per 300g pack.

Molson Coors Beverage Company is investing $65 million in its Fort Worth Brewery, as it looks to strengthen its in-house hard seltzer capabilities. The company has broken ground on a new variety packing warehouse that it hopes will allow the brewery to remove third-party vendors for final pack assembly. In turn, the company believes that this will help alleviate shipping costs and improve time to market. The 200,000-square-foot warehouse is expected to improve Molson Coors' ability to internalise storage, packaging, shipping and logistics for its variety packed canned beverages. The warehouse will include a variety pack system capable of packaging up to six different flavours in 12- or 24-pack configurations. It is also expected to bring additional jobs to the Fort Worth market. Jim Crawford, vice president and plant manager, said: "This expansion truly represents the next step toward strengthening our in-house hard seltzer capabilities, as it's one of many recent investments we made at Fort Worth aimed at growing our above premium portfolio and transforming the company’s offerings to meet consumers’ changing preferences". Construction is expected to be completed later this year.

PepsiCo India has announced plans to invest nearly $24 million (INR 186 crore) to expand its manufacturing facility in Kosi Kalan, Mathura. The facility currently produces PepsiCo's Lay's potato chip brand. The investment will increase capacity at the plant, by introducing a new manufacturing line to produce snacks under its Doritos brand. The plant expansion will create over 1,500 direct and indirect jobs and develop farming partnerships with over 5,000 local potato farmers in Uttar Pradesh. Ahmed ElSheikh, president of PepsiCo India, said, "The progressive ecosystem and industrial climate in Uttar Pradesh has yielded some fantastic opportunities for PepsiCo India. Thanks to the industry-friendly policies and ease of doing business in the state, we achieved a major milestone of setting up our greenfield foods plant in Kosi in less than two years." He continued: "The state-of-the-art facility is fuelling the economic ecosystem and creating job opportunities in Uttar Pradesh. Given the tremendous response, we are happy to further raise our investment by INR 186 crore in the state."

The Alkaline Water Company has appointed its current director, Frank Lazaran, to the role of CEO. Lazaran will succeed CEO Ricky Wright, effective immediately. Prior to joining the company, Lazaran held managerial level positions at Marsh Supermarket, Winn-Dixie Stores, Randalls and Tom Thumb Supermarkets. Chairman, Aaron Keay, said: “We are excited to have Frank join The Alkaline Water Company as the chief executive officer and extremely confident Frank and the team can lead us into the next phase of our growth with Alkaline88. Frank brings over 40 years of strategic execution, operational management and innovation in the retail sector, as well as capital markets experience that will help continue to accelerate the company’s top-line growth along with bringing heightened attention towards profitability for the company." Keay added: “With evolving economic conditions that are impacting both retailers and consumers across multiple channels, Alkaline88 will continue to put its attention to improving the company’s bottom line with a renewed focus towards profitability in the foreseeable future. The appointment of Frank is consistent with his personal track record of being put into similar positions over his career and is aligned with the company’s direction, along with our board of director’s mandate, to evaluate optimisation measures while continuing the brand’s consistent and stable growth." Reasons for Wright's stepping down were not disclosed.

US food tech company Perfect Day and sustainable nutritional beverage producer Strive Nutrition are partnering to release a line of milk alternatives. The new range will be enriched with Perfect Day’s animal-free whey protein to replicate the "real taste and nutrition of cow’s milk" but without the health and environmental implications of conventional dairy, including containing any lactose, hormones, antibiotics or cholesterol. The range will include Strive FreeMilk Whole and Chocolate. The alternative milks will whip, foam, blend and can be cooked with. Strive will also offer Strive Oat+Protein and Strive Almond+Protein, both of which are enriched with ten grams of animal-free whey protein per serving. Dennis Cohlmia, co-founder at Strive Nutrition Corp, commented: "As a family-owned business that’s worked extensively in the dairy industry, we are excited to partner with Perfect Day to create this line of great-tasting, animal-free, protein-enriched beverages". "Our priority is to develop great tasting 'wow' products with clean ingredient labels, that deliver efficient nutrition to the consumer and are good for our planet’s future generations by addressing climate change. Working with Perfect Day, our vision is to be a force in setting the future direction of dairy," Cohlmia continued. Strive products will be available online in July on the brand's website, as well as in select retail locations to be announced.

Supply chain and manufacturing partner CalNutri has acquired the assets of Health & Nutrition Technology (HNT), a producer of weight loss solutions and products. The acquisition will include HNT's Health One brand, which creates low-calorie, high-quality meal replacements. The products are designed to replace high-calorie meals while providing balanced nutrition. Based in the US, CalNutri comprises food, beverage, nutrition and natural product industry veterans and has been the supply chain and manufacturing partner for HNT's Health One meal replacement product range since 1999. David Ackerman, CEO and founder of CalNutri, said: "We are honoured to carry on the tradition of offering the Health One powdered meal replacement to its loyal customer base and followers and to expand upon the historical success with this brand". He continued: "This acquisition not only contributes to CalNutri's bottom line but more importantly, it adds to an already diverse book of business and our team gets to feel really good about itself when we manufacture and distribute this Health One product to various businesses and individuals throughout the general health and wellness industry." Financial terms of the deal were not disclosed.

US food producer Ithaca Hummus has partnered with Grillo's Pickles to launch a new limited-edition pickle-flavoured hummus. Ithaca Grillo's Pickles Hummus combines Grillo's Pickles' clean and fresh ingredients with Itahaca's cold-crafted hummus. Ithaca Hummus' founder and CEO, Chris Kirby, said: "We're always looking to push the boundaries and reinvigorate growth within the hummus category with innovative flavours, while also giving our fans something deliciously bold to snack on. Grillo's commitment to using fresh ingredients perfectly aligns with Ithaca's brand ethos and allows us to continue to provide our fans with an ultimate hummus option that packs intense flavour with every bite." Grillo's Pickles' director of brand experience, Eddie Andre, added: "Partnering with Ithaca Hummus to highlight our pickles through this fun and delicious product mash-up is something we're excited to bring to life and think our fans will go crazy for it". Ithaca Grillo's Pickles Hummus are available at select retailers across the US, including Whole Foods, Fresh Direct and Safeway Seattle, with additional retailers rolling out nationwide throughout the summer for $5.49.

In the wake of the 15th Global Dairy Congress, FoodBev Media caught up with Yun Zhanyou, assistant president of Yili Group. Here, he tells us more about his role and responsibilities, the main trends driving the dairy sector, and outlines the main elements that comprise a successful, innovative and sustainable dairy company. To begin, could you introduce yourself, and outline your core roles and responsibilities as assistant president of Yili Group? It’s a great honour to give an interview to FoodBev during the 15th Global Dairy Congress. I’m Yun Zhanyou, assistant president of Yili Group, where I’m responsible for support and management of technical innovation, including managing technical innovation compliance and intellectual property rights, building the ecosystem for technical innovation at home and abroad, and introducing and communicating Yili’s innovation outcomes. Meanwhile, I also serve as vice president of the Probiotics Branch of the Chinese Institute of Food Science and Technology and as the distinguished expert for the IDF China National Committee. Yili, one of the top five global dairy companies and Asia’s No.1 dairy company, pursues international development as a critical strategy. Yili now owns 15 R&D and innovation centres and 74 production bases globally. Our products are on the market in more than 60 countries and regions. What are the main trends currently driving innovation in the dairy sector? Our increasingly health-conscious consumers are calling for nutritional, customised and functional dairy products. As a consumer-centric, innovation-driven company, Yili is exploring the value of dairy products and seeking to launch health products to meet the full lifecycle, all-scenario needs of all types of consumers. Climate change has brought about a significant impact on mankind and the world’s ecosystems. As a result, consumers look forward to products that both meet their nutritional and health needs and impose no harm upon the environment. Embracing the tide of sustainable development across the globe, Yili has rolled out net-zero carbon products and factories and issued our Roadmap to a Net-Zero Carbon Future. We aim to advocate greener, healthier and more sustainable lifestyles in order to realise the dream of “World Integrally Sharing Health”. I will deliver a Congress keynote speech with the theme of “Create Value through Innovation,” which is aligned with the topic of sustainability. I wish to share with our fellow companies Yili’s latest practices and experience. How are technological advancements propelling the dairy industry? The dairy industry features a long industrial chain. In keeping with our philosophy of “no innovation, no future,” we have built an innovation system covering the entire industrial chain, in a bid to establish a community for innovation that integrally incorporates all of our upstream, midstream and downstream partners. At the upstream, Yili has developed a series of natural, functional raw milk that is rich in selenium, DHA or other elements through nutrition modulation technology and innovative feeding methods, which could also realise the results of regulation of the ratio of fat and protein in raw milk and methane emission control. At the midstream, Yili applies milk fat catalysed by enzymes to flavour in order to reduce fat in our products. We have played a pioneering role in the dairy industry by launching an intelligent platform on sweet-tasting design, creating tailored, all-scenario solutions for sugar reduction in dairy products. Yili also employs digitalised, intelligent technologies to build green, smart factories with higher production and operational efficiency. At the downstream, Yili uses big data tools to capture and study market demands, so as to innovate and upgrade products on a constant basis. With these efforts, we are able to provide our consumers with more nutritional, healthy products and better experiences. Continually accelerating advancements in science and technology are bringing about industrial transformation in terms of digitalisation, intelligence and integrated production. As such, dairy companies should be bold in breaking through traditional thinking and applying new technologies to propel the industry’s growth. How can manufacturers produce high-quality, sustainable dairy products while remaining cost-effective and accessible? The production of high-quality, sustainable products essentially indicates the optimisation of natural and human resources. It also means creating more value through renewable and circular ways. When pursuing sustainability, dairy companies are often challenged by the transition towards low-carbon operations. But I’d like to deem the challenge as an opportunity for growth. Green, low-carbon, sustainable operation and development can not only ease burdens imposed by climate change but also drive down costs and create economic value for the farming and dairy partners, thereby fostering their long-term competitiveness. This year, Yili’s Satine A2β-Casein Organic Pure Milk became the first net-zero carbon milk in China. With the emissions reduced through applying the integration of planting and breeding on our pastures for raw milk supply, using clean energy for manufacturing, employing recyclable packages, and purchasing carbon credits, we make up for the emissions from milk production, thus realising “net-zero” emissions. Sustainability also became a key differentiating factor and made the product a great success in the market. First of all, dairy manufacturers must improve their R&D capabilities and enhance their strength through innovation. We’ve been committed to the “consumer-centric” and “no innovation, no future” philosophies. Guided by these philosophies, we have developed innovative products tailored to consumers’ demands and received positive feedback, resulting in a large market share and widespread recognition. For example, through a decade of rigorous experiments, we discovered and applied a series of probiotic strains such as Bifidobacterium lactis BL-99, which can promote digestion, regulate intestinal flora and enhance immunity. In addition, manufacturers should pursue industrial chain-wide, cross-disciplinary collaborations in order to make breakthroughs in fundamental research and translate innovative outcomes. For example, Yili has teamed up with world-leading institutions including Wageningen University in the Netherlands, University of Cambridge in the UK and Lincoln University in New Zealand through our innovation centres across the globe. We also pursue stronger cooperation throughout the industrial chain. Through joint efforts, we are able to jointly build a global intelligence network that creates value for consumers. What are the key traits of a successful dairy company? As proposed by chairman and president Pan Gang, Yili is committed to achieving our New Vision for Value Creation, with the goal of leading the industry in creating consumer value, social value, employee value and corporate value, thereby ensuring the continued high-quality development of a healthy, sustainable company. As a provider of nutritional, healthy products, dairy companies must be dedicated to developing diversified, high-quality products and services, offering consumers tailored solutions for healthy food. Companies seeking self-worth must create value for society. They should fulfil their social responsibilities to contribute to the development of a thriving society. Companies should practice a people-centred management philosophy. Platforms should be provided for employees to unleash their talents, and the fruits of corporate development should benefit all personnel. Value should be created for shareholders and investors, so that a company can survive. This requires enhanced capabilities in management, operations and innovation to ensure that a company is sound and sustainable. Thank you for sharing your insights with us Yun. Is there anything else you would like to discuss that you think our audience would like to know about? I would like to take this opportunity to share with you one of our latest developments. In June, four projects of Yili’s Future Intelligence and Healthy Valley will be put into operation in Hohhot, Inner Mongolia Autonomous Region, including a liquid milk production base, a milk powder production base, the Chilechuan Ecological Smart Farm and the Yili Intelligent Manufacturing Experience Center. The Future Intelligence and Healthy Valley comprises a roughly 38-square-kilometre core area. It is a large complex integrating industry, urban life and tourism, with the dairy industry as its core. The Valley will not only establish green, smart production bases, but also witness the development of dairy-related enterprise clusters and the integration of primary, secondary and tertiary industries. We warmly invite dairy companies from all over the world to visit the Valley and participate in exchanges with us. We look forward to cooperating with our fellow industry colleagues in the future. #GlobalDairyCongress #interview #YiliGroup

US beverage producer Zevia has expanded its soda portfolio with the launch of two new limited-edition flavours – Fruit Punch and Orange Cream. Both flavours contain zero calories, zero sugar and are free from caffeine. “We are thrilled to launch our limited-time summer flavours,” said Paddy Spence, Zevia's chair and CEO. “At Zevia, we focus on delivering great taste through fun, fresh and sometimes unexpected flavours inspired by our consumers and this time, by the season. These latest flavour innovations tap into the joy of summertime, offering everyone refreshment and variety to sip on, without the sugar." Available nationwide across the US, both Zevia's Fruit Punch and Orange Cream flavours have an MSPR of $5.99 per six-pack of 12oz cans.

What are the main trends currently driving innovation in the dairy sector? Our increasingly health-conscious consumers are calling for nutritional, customised and functional dairy products. As a consumer-centric, innovation-driven company, Yili is exploring the value of dairy products and seeking to launch health products to meet the full lifecycle, all-scenario needs of all types of consumers. Climate change has brought about a significant impact on mankind and the world’s ecosystems. As a result, consumers look forward to products that both meet their nutritional and health needs and impose no harm upon the environment. Embracing the tide of sustainable development across the globe, Yili has rolled out net-zero carbon products and factories and issued our Roadmap to a Net-Zero Carbon Future. We aim to advocate greener, healthier and more sustainable lifestyles in order to realise the dream of “World Integrally Sharing Health”. I will deliver a Congress keynote speech with the theme of “Create Value through Innovation,” which is aligned with the topic of sustainability. I wish to share with our fellow companies Yili’s latest practices and experience. How are technological advancements propelling the dairy industry? The dairy industry features a long industrial chain. In keeping with our philosophy of “no innovation, no future,” we have built an innovation system covering the entire industrial chain, in a bid to establish a community for innovation that integrally incorporates all of our upstream, midstream and downstream partners. At the upstream, Yili has developed a series of natural, functional raw milk that is rich in selenium, DHA or other elements through nutrition modulation technology and innovative feeding methods, which could also realise the results of regulation of the ratio of fat and protein in raw milk and methane emission control. At the midstream, Yili applies milk fat catalysed by enzymes to flavour in order to reduce fat in our products. We have played a pioneering role in the dairy industry by launching an intelligent platform on sweet-tasting design, creating tailored, all-scenario solutions for sugar reduction in dairy products. Yili also employs digitalised, intelligent technologies to build green, smart factories with higher production and operational efficiency. At the downstream, Yili uses big data tools to capture and study market demands, so as to innovate and upgrade products on a constant basis. With these efforts, we are able to provide our consumers with more nutritional, healthy products and better experiences. Continually accelerating advancements in science and technology are bringing about industrial transformation in terms of digitalisation, intelligence and integrated production. As such, dairy companies should be bold in breaking through traditional thinking and applying new technologies to propel the industry’s growth. How can manufacturers produce high-quality, sustainable dairy products while remaining cost-effective and accessible? The production of high-quality, sustainable products essentially indicates the optimisation of natural and human resources. It also means creating more value through renewable and circular ways. When pursuing sustainability, dairy companies are often challenged by the transition towards low-carbon operations. But I’d like to deem the challenge as an opportunity for growth. Green, low-carbon, sustainable operation and development can not only ease burdens imposed by climate change but also drive down costs and create economic value for the farming and dairy partners, thereby fostering their long-term competitiveness. This year, Yili’s Satine A2β-Casein Organic Pure Milk became the first net-zero carbon milk in China. With the emissions reduced through applying the integration of planting and breeding on our pastures for raw milk supply, using clean energy for manufacturing, employing recyclable packages, and purchasing carbon credits, we make up for the emissions from milk production, thus realising “net-zero” emissions. Sustainability also became a key differentiating factor and made the product a great success in the market. Health and nutrition are pivotal in today’s world. What advice do you have for dairy manufacturers looking to boost the health/wellness credentials of their products? First of all, dairy manufacturers must improve their R&D capabilities and enhance their strength through innovation. We’ve been committed to the “consumer-centric” and “no innovation, no future” philosophies. Guided by these philosophies, we have developed innovative products tailored to consumers’ demands and received positive feedback, resulting in a large market share and widespread recognition. For example, through a decade of rigorous experiments, we discovered and applied a series of probiotic strains such as Bifidobacterium lactis BL-99, which can promote digestion, regulate intestinal flora and enhance immunity. In addition, manufacturers should pursue industrial chain-wide, cross-disciplinary collaborations in order to make breakthroughs in fundamental research and translate innovative outcomes. For example, Yili has teamed up with world-leading institutions including Wageningen University in the Netherlands, University of Cambridge in the UK and Lincoln University in New Zealand through our innovation centres across the globe. We also pursue stronger cooperation throughout the industrial chain. Through joint efforts, we are able to jointly build a global intelligence network that creates value for consumers. What are the key traits of a successful dairy company? As proposed by chairman and president Pan Gang, Yili is committed to achieving our New Vision for Value Creation, with the goal of leading the industry in creating consumer value, social value, employee value and corporate value, thereby ensuring the continued high-quality development of a healthy, sustainable company. As a provider of nutritional, healthy products, dairy companies must be dedicated to developing diversified, high-quality products and services, offering consumers tailored solutions for healthy food. Companies seeking self-worth must create value for society. They should fulfil their social responsibilities to contribute to the development of a thriving society. Companies should practice a people-centred management philosophy. Platforms should be provided for employees to unleash their talents, and the fruits of corporate development should benefit all personnel. Value should be created for shareholders and investors, so that a company can survive. This requires enhanced capabilities in management, operations and innovation to ensure that a company is sound and sustainable. Thank you for sharing your insights with us Yun. Is there anything else you would like to discuss that you think our audience would like to know about? I would like to take this opportunity to share with you one of our latest developments. In June, four projects of Yili’s Future Intelligence and Healthy Valley will be put into operation in Hohhot, Inner Mongolia Autonomous Region, including a liquid milk production base, a milk powder production base, the Chilechuan Ecological Smart Farm and the Yili Intelligent Manufacturing Experience Center. The Future Intelligence and Healthy Valley comprises a roughly 38-square-kilometre core area. It is a large complex integrating industry, urban life and tourism, with the dairy industry as its core. The Valley will not only establish green, smart production bases, but also witness the development of dairy-related enterprise clusters and the integration of primary, secondary and tertiary industries. We warmly invite dairy companies from all over the world to visit the Valley and participate in exchanges with us. We look forward to cooperating with our fellow industry colleagues in the future.

Brevel, an Israeli microalgae-based alternative protein company, has secured $8.4 million in a seed funding round as it looks to scale its proprietary technology. Investors in the funding round included FoodHack, Good Startup VC, Tet Ventures and Nevateam Ventures among others from the food tech industry. The round also includes grants from the EU’s Horizon2020 programme and Israel’s Innovation Authority. Brevel has designed a proprietary technology that enables the growth of high-quality, non-GMO microalgae. Its technology, which enables the production of sustainable proteins, has cost levels comparable to pea and soy and its end product is both flavour and colour neutral. Brevel says its technology is the "first globally" to combine sugar-based fermentation of microalgae with a high concentration of light at industrial scales. Yonatan Golan, CEO and co-founder of Brevel, said: "For the first time Brevel will be providing a truly sustainable solution which is not only tasty and blends perfectly into different food applications to increase their nutritional value, but is also at an affordable cost which puts it on the path for global-scale mainstream adoption". The funding will be used to scale-up Brevel’s proprietary technology, as well as enhance its research and development capabilities.