US frozen treat brand GoodPop has launched the "first" plant-based and gluten-free frozen dessert square for consumers seeking dairy-free treats. The Fudge n' Vanilla Squares combine a creamy vanilla oat milk ice cream square coated in a chocolate fudge shell. The squares are 100% plant-based and gluten-free, containing 130 calories and ten grams of sugar each. The new release is also kosher and made from only fairtrade, non-GMO ingredients. Daniel Goetz, CEO and founder of GoodPop, commented: "We love reinventing classic nostalgic favourites with better-for-you ingredients, which means they have a much shorter ingredient list and are allergen-friendly but without sacrificing taste". He continued: "We wanted to recreate a treat similar to a certain foil-wrapped iconic frozen square but with cleaner ingredients that still tastes delicious. We're proud of the result with our Fudge n' Vanilla squares as we continue our mission of using frozen treats as a vehicle to do social and environmental good through our Pledge Good Foundation." The frozen dessert square is available across the US in Whole Foods Market, Sprouts Farmer's Market and online on the GoodPop shop. They come with four in a box and the SRP is $4.99-$5.99.

Chobani is supporting the construction of the "largest" research dairy in the US with a $1 million gift to the University of Idaho-led Center for Agriculture, Food and the Environment (Idaho CAFE). The gift aims to advance scientific research to ensure a sustainable future for the country's dairy industry. The research dairy will be located in Rupert in Idaho’s Magic Valley. It will operate as a commercial farm and will host a variety of ongoing research experiments managed by University of Idaho faculty and staff. Hamdi Ulukaya, Chobani founder and CEO, said: "Sustainability is part of the fabric of Chobani. Caring for our people and animals, conserving resources, putting back what we take – this is how we operate and this is how dairy farmers operate. As more and more people – consumers, investors and regulators – focus on sustainability, the dairy industry must be part of the conversation." He continued: "The dairy industry has a deep history of commitment to and leadership in sustainability, which must be honoured. This is why the University of Idaho’s leadership to establish this comprehensive and groundbreaking CAFE project is so important and why we are so proud to support it." The University of Idaho will break ground on the first phase of construction for the $22.5 million research dairy in June.

Joyfull Bakery has unveiled a jalapeño flavour for its parmesan crisps brand. Joyfull Bakery Jalapeño Parmesan Crisps are 100% aged parmesan baked with jalapeño. The new variant is gluten-free, high in protein and low in carbs. The new flavour joins Joyfull Bakery's existing range of parmesan crisps, which includes Original and Everything. Meanwhile, the company said it is expanding its entire portfolio to Sprouts Farmers Market stores beginning this month. Joanne Bolonda, Joyfull Bakery's chief growth officer, said: "We are thrilled to further expand on a national scale with Sprouts Farmers Market. They feature wholesome and innovative products, so our parmesan crisps are the perfect addition to their robust deli, cheese and cracker offerings." Joyfull Bakery's Parmesan Crisps will be available at all Sprouts Farmers Market across the US for an RRP of $6.99 per 3oz package.

Food technology company Voyage Foods has raised $36 million in a Series A funding round, bringing its total funding to date to $41.7 million. The round was co-led by funds managed by UBS O'Connor and Level One Fund, and also included investments from Horizons Ventures, SOSV's Indie Bio and Social Impact Capital. The US-based company recreates common foods using sustainable, scalable ingredients and "without compromising taste or affordability". Its portfolio includes peanut-free spread, cacao-free chocolate and coffee without the coffee beans. The products are molecularly similar to their conventional counterparts and are free of the top nine major allergens. Adam Maxwell, CEO of Voyage Foods, said: "At Voyage, we're future-proofing time-tested favourite foods so that we can enjoy them for years to come without having to worry about their impact on the environment and unjust labour customs that contributed to making them". He continued: "We're thrilled to be working with dynamic investors who are committed to helping us create delicious versions of traditionally unsustainable food products that won't be limited by climate change, humanitarian concerns or immunological issues". The funding will support the company's aim to supply its products to major food manufacturers, as well as expand its research and development efforts ahead of its peanut-free spread launch.

Kraft Heinz is partnering with sustainable packaging company Pulpex to develop a paper-based, renewable and recyclable ketchup bottle. The prototype bottle is made from 100% sustainably sourced wood pulp and will test the potential of Pulpex’s paper bottle packaging performance for condiments and sauces before bringing to mainstream markets. Miguel Patricio, Kraft Heinz CEO, commented: "Packaging waste is an industry-wide challenge that we must all do our part to address. That is why we are committed to taking steps to explore sustainable packaging solutions across our brands at Kraft Heinz, offering consumers more choices." He continued: "This new Heinz bottle is one example of how we are applying creativity and innovation to explore new ways to provide consumers with the products they know and love while also thinking sustainably". Scott Winston, Pulpex CEO, added: "We are delighted to work with Heinz to bring our patented packaging technology to such a famous name in food and are excited about the potential of this collaboration. We believe that the scope for paper-based packaging is huge and when global household names like Heinz embrace this type of innovative technology, it’s good news for everyone – consumers and the planet." The partnership will progress the company’s sustainable packaging ambitions to make all its packaging globally recyclable, reusable or compostable by 2025.

Mondelēz International has announced plans to reshape its brand portfolio, including the sale of its chewing gum business in developed markets and of Halls cough drops. The company, which will keep its gum brands in emerging markets, plans to accelerate growth and focus on chocolate, biscuits and baked snacks, with the aim of generating 90% of its revenue from those categories. The sale of the gum business, which includes the Trident and Dentyne brands, has been decided following a strategic review process. Plans to divest the Halls cough drop business have also been confirmed. The Cadbury producer will continue to operate other brands within its candy business. Dirk Van de Put, chairman and CEO of Mondelēz International, said in a statement: "Our competitive advantages in the marketplace and focused strategy on global snacking leadership give us great confidence in our ability to sustain strong top- and bottom-line growth for many years to come". "Building on our category leadership, favourable geographic footprint, and the power of our iconic brands, we are well-positioned for stronger growth in the decade ahead," Van de Put continued. Mondelēz CFO, Luca Zaramella, added: "Consistent delivery against our financial commitments, investment in the long-term health of our brands and the capabilities of our people – combined with our key competitive advantages – position us well to create significant value for our stakeholders".

The Coconut Collaborative has launched the "UK's first" plant-based yogurt range targeted at better gut health. The Cultured Coconut Yog range is said to be "fermented in a traditional way", with each pot containing multiple strains of live gut-friendly cultures. The range includes a 350g pot of plain yogurt and a four-pack of 100g strawberry yogurt pots. Free from dairy, soy and gluten, the yogurts are packed with billions of live and active bacteria, as well as prebiotic fibre, calcium and vitamins D, B6 and B12. The Cultured Coconut Yog range is available at Sainsbury's stores nationwide. Last year, The Coconut Collab launched a new crème fraîche alternative in the UK.

Campari Group has announced its acquisition of French bitter apéritif brand, Picon, from Diageo for around €119 million. The acquisition will expand Campari's bitter apéritif offering in international markets. The deal will also help strengthen the group's position in the French market. Picon, which is described as a bittersweet orange apéritif, is made with herbs and dried oranges. The apéritif is available in two variants: Amer Picon Club, an orange-based liqueur, and Amer Picon Bière. In a statement, Campari said: "For the fiscal year ended on 30 June 2021, the brand achieved net sales of €21.5 million...The brand generates almost 80% of its sales in France, where it has a leading position in the bitter apéritif category, whilst the remaining sales are mostly generated in the Benelux markets." Diageo’s president, Europe, John Kennedy, said: "As part of our commitment to delivering consistent, efficient growth and value creation for our shareholders, we maintain a sharp focus on active portfolio management. This includes a disciplined approach to allocating resources and capital to ensure we maximise returns over time. Whilst Picon has a strong heritage and loyal consumer base in France and Belgium, today’s announcement is another example of this strategy in action."

US artisan cheese company, Vermont Creamery, has launched its first dessert-inspired goat cheese – Strawberry Spritz. Strawberry Spritz was designed to have a light, "mousse-like texture" and rich taste. The new flavour, which was inspired by pairing champagne and berries, is made with honey blended with strawberry chunks. Vermont Creamery's director of marketing, Kate Paine, said: "Goat cheese has always been our core, and our fresh chèvre portfolio will continue to evolve to offer our fans the chance to enjoy it in the ways they want most". She continued: "Strawberry Spritz – with its sweet and creamy flavour profile that pairs so well with everything from shortbread to chocolate bark – ushers in a fresh and decadent side of goat cheese. This flavour is designed for dessert trays, cocktail hour spreads, or even midday bites with a little sweetness." The company said that the new variant "is the first of three in a new line of flavours" for tasting plates and dessert boards. Strawberry Spritz is available at Murray's Cheese for $6 and will soon roll out at grocery stores nationwide.

Danone will terminate its partnership with Chinese dairy company Mengniu by selling the 25% stake it holds in Yashili, and its 20% stake in the Inner Mongolia Dairy joint venture. At the same time, Danone is buying 100% of Dumex Baby Food Company, which it announced it was selling in 2015 in a move to increase its stake in Mengniu Dairy. In a statement, Danone said: "The proposed transactions are not required to close simultaneously. Subject to the satisfaction or waiver of the conditions of each of the proposed transactions, it is expected that the earliest closing could take place this year." Once the deal is sealed, Danone's long-standing partnership with Mengniu will come to an end.

Plant-based food brand Squeaky Bean has launched two ready-to-eat flatbreads as well as a new addition to its plant-based kebab meat portfolio. The flatbreads include a Jerk Chicken Style Folded Flatbread and a Madras Chicken Style Folded Flatbread and are ready-to-eat and microwaveable. The expansion of Squeaky Bean's kebab range will introduce its Turkish Kofta Style Kebab which "perfectly replicates the popular Byzantine street food" and is high in protein and ideal for snacking. Sarah Augustine, brand manager at Squeaky Bean, commented: "Squeaky Bean has built up a loyal fanbase with big flavours that our consumers really crave. Instantly tasty, our ready-to-eat meat alternatives are perfect for lunchtimes in epic sandwiches, wraps and pittas. Most importantly they hit the spot for those essential snacking fridge to face moments." She continued: "So, it made complete sense for us to take the hard work away and create a finished product that is delicious straight out of the pack and only takes a quick ping in the microwave, whether you’re at home or in the office". The flatbread duo and kofta kebab are available in Tesco in 150g packs for an RRP of £2.00 and 160g packs for an RRP of £3.00, respectively.

Green Giant owner B&G Foods has acquired the frozen vegetable manufacturing operations of Growers Express. Based in California, Growers Express manufactures, packages and sells frozen vegetable products, primarily Green Giant Riced Veggies and Green Giant Veggie Spirals. The acquisition includes Growers Express assets, including inventory, equipment, a sublease for a portion of a manufacturing facility in Yuma, Arizona, and a lease for a warehouse facility in San Luis, Arizona. B&G Foods has also repurchased the master license agreement for certain Green Giant fresh vegetable products. Casey Keller, president and CEO of B&G Foods, said: "By increasing the variety and volume of Green Giant frozen vegetable products produced at internal manufacturing facilities, we expect to reduce inefficiencies, reduce costs and reduce supply chain risk for certain Green Giant frozen products". He continued: "We also believe that this acquisition will enhance our innovation efforts for the Green Giant brand and improve our speed to market for new innovation. Growers Express has been an important partner of B&G Foods for a number of years and we thank them for their partnership." Approximately 155 employees will transfer to B&G Foods. Financial terms of the transaction were not disclosed.