Norwegian conglomerate Orkla has appointed Nils K. Selte as its new group president and CEO, succeeding Jaan Ivar Semlitsch, who has headed the company since 2019. “Jaan Ivar Semlitsch has led the company through the difficult time of pandemic, during which Orkla has managed to maintain its good delivery performance and cash flow,” said Orkla chairman Stein Erik Hagen. He said that the company was “now entering a phase that calls for a new form of leadership”. Hagen continued: “The strategy communicated on Orkla’s capital markets day on 23 November last year remains the same, but the board wishes to accelerate its implementation”. “We want to establish a corporate structure and culture that creates greater value and gives the individual businesses greater autonomy and responsibility. Nils K. Selte knows Orkla well. He has long experience of leading major restructuring processes and developing portfolio companies.” Selte has worked at Hagen’s family company Canica since 2001, serving as both CFO and CEO. He has been a member of Orkla’s board since 2014, and chaired the company’s audit committee in the same period. “In the time to come we will adopt a more dynamic approach to our portfolio, without reducing our focus on our biggest markets and categories. We will also be open to disposals, partnerships or stock exchange listing of businesses if we find this expedient,” said Selte. Meanwhile, Orkla Foods CEO Atle Vidar Nagel Johansen has been appointed executive vice president in charge of Orkla’s branded consumer goods business. Selte commented: “I am glad that Atle Vidar Nagel Johansen has agreed to head our branded consumer goods business. These are difficult times, when the situation in Ukraine will impact on both the availability and prices of a number of raw materials and other input factors. “Moreover, we are seeing a surge in energy prices from an already high level. We also expect that a lengthy conflict will create greater uncertainty and imbalances in global flows of goods.”

Nayax has announced the introduction of EasiFit, a bill validator kit that accepts both cash and cashless payments. EasiFit will work with Nayax's cashless payment solution VPOS Touch, which will simplify the acceptance of both cash and cashless transactions on an operator’s machine. According to Nayax, "EasiFit helps mitigate supply chain concerns about sourcing technical parts and manufacturing an additional device in the current environment, resulting in a continued timely and consistent production supply to meet our customers’ needs". Nayax's CEO, Carly Furman, said: “Nayax is continually looking for ways to add value to our customers’ businesses and enable growth, and these new kits serve to provide operators the easiest way to work with existing cash bill validators or upgrade to our devices. We recognised that in this environment, the best solution would be to keep it simple and easily accessible, ensuring that there are no inventory concerns or firmware needs." She continued: “The beauty of this solution is that operators can use our flagship device, the VPOS Touch, coupled with a simple proprietary adaptor to allow for cash and cashless acceptance at the machine from the same knock-out hole. This means no additional device SKUs to carry, worries about device re-certification or additional device firmware to manage.”

French food tech start-up Umiami has raised $30 million in a Series A financing round led by Astanor Ventures. Other investors included Redalpine, French Partners, Verso Capital, Newfund and Kima Ventures. The plant-based meat producer has developed a plant protein texturizing process – 'umisation' – that provides "fibrous consistency from plant matrixes" and enables "control of fibres’ size, direction and thickness". The process reportedly allows for the production of plant-based protein with an authentic texture, a better nutritional profile and a cleaner label. Tristan Maurel, co-founder and CEO of Umiami, said: "Human health, the environment, but also respect for animals, are at the heart of new purchasing behaviours, but today there are no plant-based alternatives for consumers’ favourite meats such as breasts and whole cuts, that make meat so appealing. We wanted to recreate that particular experience." The company plans to use the investment to open a dedicated factory by 2023 and expand its team. Umiami is also industrialising the production of its plant-based chicken breast and will open an industrial R&D centre near Paris next month.

Spelt specialist Sharpham Park has expanded its portfolio with the introduction of two new organic milk alternatives. The new Spelt Barista and Naked Oats & Spelt are made with organic spelt from the Sharpham Park Farm & Mill in Somerset, UK. Described as “creamy, refreshing and light,” the new barista drink was developed in partnership with coffee professionals and baristas, and has an RRP of £2.50 for 1 litre. Meanwhile, the Naked Oats & Spelt drink can be enjoyed on its own, with cereal, or in smoothies and baking. The beverage features Sharpham-grown oats and spelt, and has an RRP of £1.95 per litre carton. According to Sharpham Park, naked oats contain up to 20% natural protein compared to 12% in traditional oats, and are high in beta-glucan, antioxidants and lysine. Sharpham Park founder, Roger Saul, said: “We are thrilled to be launching our new organic spelt drinks to the market and expanding our existing food product range. Consumers are increasingly turning to spelt for health and taste benefits with demand soaring in recent years. “We remain committed to producing the finest British spelt products using regenerative organic practices from our Somerset-based farm and look forward to introducing this special grain to a wider audience across the UK – we’re confident they’re going to be well received.” Sharpham Park says that the environmental impact of farming its spelt is one third that of cow’s milk, while spelt also uses 42% less water than other grains. The new offerings are available through Ocado from this month, as well as via Abel & Cole, Good Club, Planet Organic and the company’s website.

Nestlé Waters-owned SanPellegrino has launched two new premium mixers in glass bottles. The new flavours include Ginger Beer and Tastefully Light Tonic. The two variants join SanPellegrino's four other sparkling drinks varieties, including Tonica Citrus, Tonica Oakwood, Limonata and Aranciata. SanPellegrino UK brand manager Michela Tasso said: “We can see that early evening consumption from 17:00 to 20:00 – known in Italy as the aperitivo moment - keeps growing and that a strong cocktail offering provides great benefits to outlets; with cocktails accounting for 7% of total venue food and drink sales in 2021, compared to just 4% in 2019”.

Constellation Brands has acquired the remaining interest in ready-to-drink cocktail company, Austin Cocktails. The alcohol giant first invested in Austin Cocktails in 2018, as part of its Focus on Female Founders programme supporting female-founded or female-led businesses in the alcohol space and adjacent categories. Austin Cocktails, which is currently distributed in 28 states, will be integrated into Constellation's Fine Wine & Craft Spirits division. The brand's offerings include a Bergamot Orange Sparkling Margarita, a Cucumber Vodka Sparkling Mojito and its Ruby Red Cocktail. Constellation Brands' EVP and chief growth, strategy and digital officer, Mallika Monteiro, said: “Austin Cocktails and its co-founders, Jill and Kelly, are at the forefront of understanding market trends toward premiumisation. The quality of their drinks is unmatched in the ready-to-drink category. We’re thrilled to have Jill and Kelly join our team and to leverage Constellation Brands’ scale and reach to support the continued rapid growth of Austin Cocktails’ outstanding products.” Terms of the deal were not disclosed.

Leaf-derived protein producer, Leaft Foods, has announced that it has raised $15 million in a Series A funding round. Founded in 2019, the New Zealand company has developed a way of extracting RuBisCo (ribulose-1,5-bisphosphate carboxylase-oxygenase) from leaves. Every plant uses RuBisCo as part of its photosynthesis process, “making it the most plentiful protein on earth,” according to Leaft Foods. The company's Series A round was backed by Khosla Ventures, professional basketball player Steven Adams, New Zealand indigenous investor Ngāi Tahu and sovereign health provider ACC. Leaft Foods will use the new funds to support R&D, accelerate its growth, and create a global value chain starting with the US. "Nature's biggest animals – elephants, buffalo and cattle – are all herbivores who have evolved to digest protein in leaves, especially with the latter two having multiple stomachs," said Leaft co-founder, John Penno. “But while it's trapped inside a plant cell, it's hard for humans to eat enough leaves for a sufficient serving of protein, let alone digest all of that plant matter. Our technology forges a new way to tap plant protein that is tasty, nutritious, scalable and accessible for everyone. It's truly transformational.” The protein produced by Leaft is said to have a similar amino acid profile to beef and offers the "same" digestibility as animal protein. “At Khosla, we are all about investing in technologies that are bold and impactful," said Alice Brooks of Khosla Ventures. "We are excited to be an early investor in Leaft and to work together with the team as they bring in a new era of agriculture and a shift in the way sustainable food is produced at scale.”

Indian snacks manufacturer Cofresh Snack Foods has expanded its portfolio with the launch of new frozen Indian snacks and exotic vegetables. The new range includes releases such as potato and chickpea flour-based Batata Vada and Aloo Tikki, as well as other popular Indian street snacks including Vegetable Kathi Roll, Tandoori Chilli Potato Kathi Roll and hand-stretched style Tandoori Garlic Naan. The new additions to the frozen vegetables line comprises Toovar Lilva (Pigeon Peas), shredded coconut and garlic cloves. Khushroo Nariman, new product development manager at Cofresh, said: "Not only have we seen a significant rise in demand for the convenience of frozen food and easy cooking, but people are also seeking out increasingly innovative, exciting and authentic foods and flavours as they experiment with new cuisines". Cofresh’s new frozen snacks will be available in Tesco stores nationwide across the UK and online. The frozen vegetables range is available in Sainsbury’s, both in-store and online.

At Faravelli, a historic distributor of chemical raw materials for industry, women make up an important ‘slice’ of the population (over 60%). They work in offices in Italy, Germany, the Czech Republic, China and Spain. But who are they and, above all, what does it mean for them to work at the company? To find it out, in February the company launched an internal survey, proposed anonymously to allow freedom of expression. A few objective questions were asked and then space was given to emotions. The result is a fast-paced motion graphic, conceptually divided into two parts. The first is dedicated to numbers; the second offers a concentration of answers to the question “what does it mean to be a woman in a company like Faravelli?” The feedback was powerful, the keywords that emerged were encouraging: flexibility, human relations, inclusiveness, opportunities for growth, protection, satisfaction, fulfilment… all accompanied by a touch of healthy “disenchanted irony,” as the last slide suggests. Faravelli’s corporate slogan is ‘Behind a great group are always great people’. With this motion graphic, the concept has an additional element, which the company tries to enhance every day. Thanks to all the “faravelliane” for taking part! You can also watch the motion graphic on Youtube. The infographic version of the video is available. Download it here. #FaravelliGroup #partnercontent #women

Last October, 22,000 nutraceutical professionals came together virtually and in person to network, collaborate and share knowledge from across the industry at Vitafoods Europe 2021. Now, Vitafoods Europe is back once again – at its usual May timeslot – combining an online platform and the in-person event in Geneva, to reconnect and inspire the nutraceutical community in an ever-changing and increasingly health-conscious post-Covid world. By bringing together in-person attractions with a virtual programme, Vitafoods Europe offers an event to network, forge long-term collaborations, share ideas, source innovative ingredients and new suppliers, discover new product development solutions, and hear from technical experts and industry thought-leaders. This year, visitors will be able to access the Vitafoods Europe online platform a week before the live event (2-13 May) to immerse themselves in exclusive insight-led content and use the data-driven matchmaking tool to conduct virtual meetings. The online platform also enables them to plan their visit to Geneva and set up in-person meetings in advance to enhance their experience and maximise their time at the live event (10-12 May). Vitafoods Europe 2022 highlights The comprehensive event agenda explores key market trends, plus regulatory complexities, packaging and labelling challenges, and more – including an enhanced focus on pressing industry issues, such as mental wellbeing, women in nutraceuticals and sustainability. Highlights of this year’s event, across online and in person, include: Extensive industry expert insights With online content and in-person presentations taking place across four theatres – including the Main Stage powered by Vitafoods Insights, Life Stages, New Ingredients and Probiotics theatres – visitors can explore over 90 hours of content across the whole event. Expect talks on everything from the regulatory landscape for probiotic ingredients, to innovative prenatal supplement ingredients for child mental health. Tailored networking opportunities This year’s SMART event format allows for global connectivity across both in-person and online platforms. Visitors can find and connect with potential partners and suppliers before and during the show. Facilitating efficient and effective networking, this connects visitors and exhibitors with shared goals, the right backgrounds and in-demand expertise. Discover the latest innovations Visitors looking for inspiration for their next product can tour the New Product and Ingredient Zones to discover the very latest ingredient technologies, formulations and products, as well as explore new research. The virtual Innovation Tour is available in video and audio format, to complement the live show experience. Deep dive into trending ingredients with themed Resource Centres For those interested in Omega-3 fatty acids or probiotics and gut health, the tailor-made Resource Centres offer a deeper dive into these trending and expanding market areas via bespoke and exclusive expert content. Sustainability success stories With sustainability moving up the priority list for many brands, Sustainability Corner enables visitors to explore some of the challenges and the success stories, with expert-led sessions on how the industry can become more sustainable. As the pace of innovation continues to gather speed, and with consumer interest in nutrition and health at an all-time high, there’s never been a better time to take an active role in the nutraceutical community. Vitafoods Europe 2022, which will continue to run in accordance with the latest Informa AllSecure standards and local Swiss guidance, is once again set to connect the community, facilitate learning and discovery, and provide an opportunity to solve the biggest global health issues, together. Registration for Vitafoods Europe 2022 is now open. Discover more about the show features and registration options at: vitafoods.eu.com/. For further information on the Vitafoods Europe Summit, or to secure a place, visit: vitafoods.eu.com/en/summit.html. #events #nutraceuticals #VitafoodsVitafoods2022

Mars Wrigley has announced that its ice cream facility in Steinbourg, France, will become Mars's first factory to use solely renewable energy. The factory – which produces ice cream bars – will no longer directly use fossil fuels when the plans come into effect, saving 600 tons of CO2 per year. Florence Mouls, vice president supply at Mars Wrigley Europe, CIS & Turkey, said: "The world we want tomorrow hinges upon the responsibility of businesses to make changes today, which is why we’re pioneering projects such as the first 100% renewable energy factory in the Mars Group. This is a key milestone for both Mars Wrigley in Europe and Mars, Incorporated as we continue to make steady progress towards achieving net-zero throughout our value chain by 2050." The change to 100% electrical power – and renewable energy – will take effect this summer.

Pilgrim’s Food Masters has expanded its Richmond portfolio with the introduction of four new meat-free products. The company has just launched meat-free back bacon in Tesco – with a further rollout planned for September – expanding its plant-based bacon offering beyond streaky rashers. Pilgrim’s Food Masters is also adding a BBQ sauce flavour to its meatless sausage range. The limited-edition product is available from retailers including Asda, Morrisons and Tesco. Marking Richmond’s first foray into the “lunchtime occasion,” the brand has introduced a range of ‘deli’ slices, featuring No-Ham and No-Chicken variants. The slices are said to recreate the sensory experience of meat, “with a textured protein replicating its natural chew,” and can be enjoyed in sandwiches, salads and wraps, as well as on pizzas. Already available in Waitrose, the new offerings will also be rolling out to Sainsbury’s later this month. Meanwhile, the new Richmond No-Chicken Pieces, along with the No-Chicken slices, represent the brand's debut in the meat-free chicken category. Available in both frozen and chilled variants, the new offering comes in a chargrilled flavour. The pieces are rolling out to a number of UK retailers. “We’ve been blown away by the success of our Meat-Free portfolio but we’re not slowing down now. We are eager to keep up momentum within the category and continue innovating to offer consumers even more choice in their plant-based repertoire,” said Chris Doe, marketing manager for Richmond. “We’ve already proven that we can launch great-tasting plant-based alternatives that respond to what consumers want but we’ve also seen that the Richmond brand is uniquely positioned to engage new shoppers, encouraging them to try plant-based products they wouldn’t normally put in their basket.”