Mista's members, AAK, Chr. Hansen, Givaudan and Ingredion, have teamed up to co-create a high-performance yogurt base. The yogurt base, which contains high-quality, sustainable, clean label ingredients, is made of plant-based proteins, "designer" cultures, protein binders and flavours with functional enhancers. Givaudan's global product manager, Catherine Bayard, said: “Givaudan’s industry-leading protein binder and masker flavour solutions help mask off-notes in plant-based proteins, while also enhancing the flavour profile and release”. Meanwhile, Chr. Hansen's senior director of commercial development, Ross Crittenden, added: “The state-of-the-art texturising cultures from Chr. Hansen help enhance the performance of the plant proteins and starches to create an appealing mouthfeel”. Ingredion's vice president of customer co-creation and applications, Greg Aloi, stated: “Ingredion’s highly dispersible and clean tasting pea and faba proteins provide the nutrition, taste and mouthfeel that is key to a great plant-based yogurt”. AAK's plant-based business development lead, Ted Lengwin, said: “AAK’s functional combination of fats that are tailor-made for a smooth and creamy mouthfeel, gives the yogurt a dairy-like taste”. Mista's founder and head, Scott May, stated: “Mista was created to evolve the food system for the future and to do so, we need like-minded companies, both big and small, to join forces and work on new initiatives in a collaborative way that has not been done before. We call this effort curated collaboration and this new plant-based yogurt base is the direct result of it. This is the first of many more collaborations to come.”

Malt loaf brand Soreen has launched new limited-edition mini loaves, available in two flavours – Raspberry & White Choc and Gingerbread. The individually wrapped mini loaves contain under 100 calories per bar and are vegan-friendly. Liz Jacobs, marketing director at Soreen, said: "Our brightly coloured packaging and tasty limited-edition flavours, offers families a healthier option at Easter. Each mini loaf is under 100 calories, low in saturated fat and individually wrapped with no crumbs, creating the perfect on the go snack for kids." She continued: "Our Spring mini loaves also contain no reds in their nutritional traffic lights. We took the decision to feature the traffic light nutritionals on the front of our packs in 2017 to make it easier for parents to make healthier choices". The new releases come in multipacks of five and are available in the cake aisle in supermarkets across the UK.

Organic Valley has announced the launch of its new flavoured creamers, which is claimed to have 40% less sugar than other creamers on the market. The creamers are available in two flavours: French Vanilla and Sweet Cream. The new offerings include all-organic ingredients, such as "real dairy from cows that are raised without antibiotics, toxic pesticides or added hormones," said the company. Organic Valley's senior brand manager, Minh-Quan Huynh, said: "We know consumers today are drinking more coffee on a daily basis and looking for premium products that can up-level their at-home beverage experience". He continued: "Most creamers on the market are higher in sugar and come with a laundry list of ingredients, so we know consumers will love that the new richly-flavoured Organic Valley Creamers are lactose-free, have a smooth, creamy taste and have no artificial ingredients." The creamers can be added to coffee and tea, as well as ice cream, sweets and drink recipes. Organic Valley Creamers are available nationwide for an SRP of $4.99-$5.29 per 24.5oz bottle.

Miruku, a New Zealand-based molecular dairy farming start-up, has secured $2.4 million in its latest seed funding round. The funding was led by venture capital fund Movac, with participation from Better Bite Ventures, Ahimsa Foundation and NZ Growth Capital Partners' Aspire fund. The company was founded in 2020 by Amos Palfreyman, Ira Bing, Harjinder Singh and Oded Shoseyov, who each have expertise in the dairy or science fields. Miruku uses a molecular farming process to create animal-free dairy proteins made from plants. This process enables the company to leverage plant cells as "mini-factories" to manufacture proteins, fats and sugars usually sourced from animals. The company's technology will enable the development of identical dairy products, such as cheese and yogurt, with the possibility of new product formats. Shoseyov said: "Miruku's breakthrough plant technologies hold potential to produce animal-free milk proteins cost-effectively. Plants lie at the bottom of the food chain. Miruku cuts out the middlemen (cows), which convert plant energy (sugars) to proteins. Instead, Miruku produces its proteins directly in the plants themselves." He continued: "This is an elegant approach to energy and production efficiency, and this efficiency is better for soil, water and atmosphere. Plant-based food systems with improved protein functionality can contribute materially to balancing human and ecological needs." Palfreyman added: "We share a vision that applies the sharp edge of applied science to agronomy and food-tech, at scale, with global partners. Our goal is to provide nutritious and functional animal-free dairy, economically. The Miruku team is amped to have been joined by a special set of local and international institutional food-tech investors backing our vision of delicious and ecologically sustainable food production, and of course our growth plans."

Functional ingredients manufacturer Beneo has invested €7.7 million in new storage capacity at its Offstein facility in Germany. The new 25 metre-high storage warehouse, which opened in February, has the capacity to house more than 8,500 Euro pallets, which will store the company’s crystalline functional carbohydrates, Isomalt, Palatinose and GalenIQ. The fully automated Offstein facility, located close to the company's packaging and shipment operations, will allow Beneo to continue to reduce its need for transport. Ralph Cartarius, operation managing director at Beneo’s Offstein facility, commented: "The new warehouse gives much more storage potential for our functional carbohydrates. It also helps us to gain cost, time and logistics efficiencies, as well as bolstering our business contingency strategy still further." He continued: "Previously, the majority of our crystalline Palatinose, Isomalt and GalenIQ was stored externally, as the onsite facilities were limited. This expansion increases our supply security and reduces transport but it also saves valuable time and energy for us to redirect into other operations."

Diageo is expanding its ready-to-drink beverage portfolio with the launch of its Smirnoff Raspberry Crush and Lemonade premix can. The release follows the brand's launch of Smirnoff Raspberry Crush which consisted of a "bold, juicy raspberry flavour profile". Raspberry Crush and Lemonade features a "smooth, succulent taste of raspberry" and is available in a convenient format pre-mixed with lemonade, with a 4.5% ABV. Camisha Zinke, Smirnoff brand manager, commented: "Following the launch of Smirnoff Raspberry Crush, we were keen to find more ways for people to enjoy the spirit as well as recruit new drinkers to the category - the launch Smirnoff Raspberry Crush and Lemonade premix RTD does exactly that. The latest product launch places the brand at the forefront of emerging trends and we’re excited to offer the high-quality, vibrant liquid in a convenient, on-the-go format which retailers can capitalise on." The new 250ml can will be launched nationwide across the UK from 6 April and will be available to purchase as a single slimline can for an RRP of £1.95 or as a pack.

Lindt & Sprüngli has announced changes to its management and board of directors with the appointment of new CEO Adalbert Lechner. The chocolate producer's current CEO, Dieter Weisskop, will step down from the position but will be proposed as a new member of the company's board in late April. Lechner, the current CEO of Lindt & Sprüngli's German subsidiary and member of the group management team, will be appointed as Weisskop's successor. Weisskopf commented: "Lindt & Sprüngli is in very good shape, so this is an ideal time to hand over the leadership to new hands. I look back with pride and much pleasure on my many years of service to the group and look forward to leading the company until towards the end of the year, continuing to accompany Lindt & Sprüngli as a member of the board of directors and devoting myself to new entrepreneurial activities." Lechner added: "I am very much looking forward to my new role as CEO of the group and would like to thank the board of directors for their trust. Dieter Weisskopf hands over the company to me in excellent shape and expectations for the future development are high. I am happy to accept this challenge, as I can rely on an outstanding management team."

B&G Foods has unveiled the release of its new Cinnamon Toast Crunch spread, designed to capture the flavours of a bowl of Cinnamon Toast Crunch cereal. Cinnamon Toast Crunch Creamy Cinnamon Spread is ideal for "spreading on bread or fruit, as an ingredient in baked goods, as a dessert topping or simply enjoyed with a spoon straight out of the jar". Jordan Greenberg, executive vice president and COO of B&G Foods, said: "The successful introduction of Cinnamon Toast Crunch Cinnadust Seasoning Blend showed us that consumers are eager to find new and innovative ways to enjoy their favourite foods and flavours, such as Cinnamon Toast Crunch cereal. Cinnamon Toast Crunch Creamy Cinnamon Spread will offer consumers new opportunities to enjoy the flavours of the iconic cereal well beyond breakfast." The release will be available nationwide across the US this month. The new spread comes after the brand's launch of its Cinnamon Toast Crunch Cinnadust Seasoning Blend in 2020.

UK pastry brand Higgidy has launched a new range of veggie and vegan-friendly products, which includes quiches, slices and pies. The new line consists of a limited-edition summer release vegetable quiche, Petit Pois & Whipped Feta, which encompasses mint, courgettes and peas, combined with feta and ricotta and encased in seeded spelt shortcrust pastry. Higgidy is also expanding its vegan range with the release of its second Little Vegan Quiche – with a Petit Pois & Courgette with a hint of mint & chilli option. The brand is also launching its Roasted Chickpea Masala Vegan Pie, which is an Indian-inspired, layered curry pie. The brand's slices range is adding two new additions – a Spinach, Feta and Red Pepper Slice, featuring red peppers, spinach, and Greek feta with crème fraiche and wrapped in puff pastry, and a Sweet Potato Katsu Curry Slice, featuring roasted sweet potato and cauliflower in a mildly spiced Katsu curry sauce and wrapped in puff pastry. The range varies in RRP from £2.40 to £4.40 and will be available in Waitrose and Sainsbury's from April.

Organic infant formula company Bobbie has announced $50 million in new financing. The sum includes Bobbie's Series B funding, which was led by Park West, with participation from existing investors VMG and NextView. The Airbnb alumni syndicate, AirAngels, provided more than 100 new investors. According to Bobbie, the capital will accelerate innovation in the formula industry and support the company’s product development efforts. Bobbie will use the funds to support its Bobbie Labs initiative, which comprises a virtual lab to fund research to evolve the field of infant feeding. “Bobbie’s growth is first and foremost a testament to the product quality which is the ultimate driver of one of the best repeat purchase rates we have ever seen,” said Carle Stenmark, general partner at VMG. “The brand positioning and accepting mission of the company also clearly resonates with parents. I’m not just a proud investor but also an avid customer."

TricorBraun has acquired UK packaging supplier Neville and More for an undisclosed sum, in the hopes of expanding its global presence. Neville and More is a provider of glass, plastics and aluminium packaging for major household brands across multiple markets, including food and beverage. The company says it will continue to function as a standalone business unit under the name Neville and More, a TricorBraun company, and that its employees will remain with TricorBraun. TricorBraun president and CEO, Court Carruthers, said: “Our acquisition of Neville and More, a well-respected leader in the UK packaging market, enables us to offer expanded services and supply chain options to customers”. TricorBraun’s UK sales leader, Joe Mazzilli, will serve as managing director at Neville and More.

Smoothie and frozen fruit brand, Pack'd, has expanded its portfolio with the addition of a new frozen avocado product. The new offering, which is available at Morrisons in a recyclable cardboard box, contains no added salt and has the same texture and taste as fresh avocado. Pack'd founder, Alex Stewart, said: “Every product launch is exciting of course, but this launch feels particularly momentous for us as a business. This is not just a new SKU, but one that is entirely shaking up the category, both in terms of fresh and frozen. Finally, consumers will be able to buy avocado from the freezer that is guaranteed to be as it should be, every time and you can defrost and use only what you need." The product is available for an SRP of £3.49 per 300g box.