**Greg McKelvey has been promoted to the new position of Executive Vice President and Chief Strategy & Transformation Officer at Dean Foods. **Reporting to Chairman and CEO Gregg Engles, McKelvey will continue to develop the company's strategic planning processes and capabilities, as well as lead the organisation's transformation efforts. "This role is critical to Dean Foods as we accelerate our efforts to consolidate and integrate our many businesses," said Engles. McKelvey is responsible for designing and delivering Dean Foods' key Strategic Growth Plan initiatives, as well as a careful, risk mitigating project management approach to initiative implementation, and tight linkage between strategy and key organisational capabilities, including information technology. "Greg's prior experience at Accenture, Bain & Co, and more recently at WhiteWave, gives him a unique breadth and depth of experience in developing strategy and driving business improvement through the application of process and technology," said Engles. "Over the past four years, Greg was instrumental in designing and implementing the WhiteWave strategy to combine three separate, subscale businesses into a premium national branded business group with a shared vision, supply chain and process infrastructure."

**Members of the UK Food and Drink Federation (FDF) have slashed their CO2 emissions by 17% since 1990 as part of an ambitious plan to reduce their environmental impact. **The reduction means the industry has been releasing an average of 58,000 tons less CO2 per year since 1990 – the equivalent of taking 22,000 cars off UK roads each year. The data has been released by FDF in a new report showing how the UK's biggest manufacturing sector is making a real difference to the environment in five key areas. FDF launched its Five-fold Environmental Ambition in October 2007. This set out a bold plan for member companies to reduce their environmental impact. The 17% reduction in CO2 emissions has been achieved on the back of efforts by member companies to improve energy efficiencies in their factories, boost productivity and make greater use of renewable sources of energy. The results show that FDF members are on target to meet their commitment to reduce CO2 emissions by 20% by 2010, compared with 1990. As well as reducing their CO2 emissions, FDF has announced that its members have: Prevented over half a million tons of food waste being created Recycled or recovered 82% of the food and packaging waste created in factories Doubled their participation in the Courtauld Commitment on packaging Launched the Federation House Commitment, under which 237 food and drink manufacturing sites across the UK are working to improve water efficiency Launched the Checklist and Clause for Greener Food Transport, which is being used by 47 member companies with combined turnover of £17bn to achieve fewer and friendlier food miles. * An incredible achievement* Fiona Dawson, Chair of FDF's Sustainability and Competitiveness Steering Group, and MD of Mars UK Snackfood, said: “Our report demonstrates that our members are committed to making a real difference to the environment. Our achievements to date are impressive and provide a strong foundation on which we will build as we look to meet the ambitions we set ourselves in 2007. "The reduction in CO2 emissions is an incredible achievement and sets us on the way to reaching our target or cutting emissions by 20% by 2010. As with other sectors, we're currently experiencing challenging economic times. However, our members remain determined to meet the commitments contained in FDF's Five-fold Environmental Ambition.” The Rt Hon Hilary Benn, Secretary of State for Environment, Food and Rural Affairs, said: "This is an impressive example of what businesses can do to improve their environmental performance by working together. We need to see more of this.” FDF Five-fold Environmental Ambition This set out a bold plan for member companies to reduce their environmental impact by: Achieving a 20% absolute reduction in CO2 emissions by 2010 compared to 1990, and to show leadership nationally and internationally by aspiring to a 30% reduction in CO2 emissions by 2020 Sending zero food and packaging waste to landfill from 2015 Making a significant contribution to Wrap's work to achieve an absolute reduction in the level of packaging reaching households by 2010 compared to 2006, and providing more advice to consumers on how best to recycle or otherwise recover used packaging Achieving significant reductions in water use to help reduce stress on the nation's water supplies and contribute to an industry-wide absolute target to reduce water use by 20% by 2020 compared to 2007 Embedding environmental standards in their transport practices, including contracts with hauliers as they fall for renewal, to achieve fewer and friendlier food transport miles and contribute to an absolute target for the food chain to reduce its environmental and social impacts by 20% by 2012 compared to 2002.

Rexam presented a creative vision of beverage can innovation in a specially designed, interactive innovation show at the Brau exhibition in Nürnberg, Germany. The 'Shaping the Future' show demonstrated Rexam's commitment to meeting the needs of today's consumers using the latest in production technology and analysis of growing consumer and market trends. Guests at the innovation show were also given the opportunity to experience the latest technologies and innovations for themselves by touching and drinking from the products. Bill Barker, Global Director, Rexam Beverage Can, welcomed visitors to the show, which focused on four consumer life stages, from teenagers to the over 50s, and demonstrated how Rexam’s innovations can help brands to target them more accurately. Among the new products on display were the world’s first five-colour printed end, which Rexam has just produced for UK based Energizer Brands Ltd for its energy drink Attitude. As well as printed ends, visitors to the show saw the much anticipated 'Cap Can', Rexam’s latest designs in 360° embossing, the 1-litre 'King Can', the Fusion aluminium bottle and a selection of cans specially designed for the wine industry. Rexam Marketing Manager Ann Bonner hosted the Show: “After the success of our Innovation Show at Brau two years ago, we wanted to create a working exhibition that was even bigger and better. This is the perfect platform for us to demonstrate to our customers that we're wholly committed to providing them with new and exciting ideas for their products in a competitive market. And as one of the world’s leading consumer packaging companies, we feel it's important to give our customers first-hand insight in a creative and vibrant environment.”

Researchers Susan Dumbrell, from Northern Sydney Central Coast Health Promotion Service, and Deidre Mathai, Nutrition Department Royal North Shore Hospital, conducted an exploratory study to investigate why many Australian men don't eat the recommended amounts of fruit and vegetables. The researchers asked groups of 18-25 year-olds and 26-40 year-olds about what influenced their fruit and vegetable intake. In their paper, 'Getting young men to eat more fruit and vegetables: a qualitative investigation', they identify a number of factors affecting consumption: * unreliable quality * lack of time * not convenient * poor image of fruit and vegetables * traditional gender roles * 'invincibility' to health risks * lack of appropriate marketing and information. The findings, to be published in the December issue of the Health Promotion Journal of Australia, also revealed that participants were eager to explore ways to promote fruit and vegetables. Some of the suggestions include featuring cooking methods popular with men, such as barbecuing and promoting fruit in fast food outlets. “Liking fruit isn't seen as part of young men’s culture,” co-author Susan Dumbrell said. “But encouraging parents to involve their sons in food preparation may influence their vegetable intake.” The younger men also suggest giving fruit and vegetables more interesting names, packaging them to enhance their appeal and supported the idea of modified tastes and textures. The majority of the participants agreed that media and marketing strategies involving attention-grabbing, positive and humorous messages would be most effective. Both age groups put forward the idea of shaping the message around the theme of a man appealing to a woman through food preparation. The study also revealed young men to be more interested in the immediate benefits of vegetables and fruit (that they can enhance appearance or physical fitness, rather than the long-term health benefits). "To explore suggestions of product revamping and packaging so as to increase appeal to young men, food industry involvement would be most beneficial," said the researchers. "Small, smartly designed consumer packs could be marketed through convenience stores, in sporting venues, universities and workplaces. To address environmental concerns, packaging could be constructed of sustainable materials."

Schweppes Australia has launched a new energy drink variant of its popular Solo brand, called Solo Strong. The launch has been supported with a light-hearted television commercial in the same vein as the Solo brand’s 'Man Cans' campaign. The original Solo lemon flavoured drink was launched in Australia in 1973 as the ready to drink version of traditional 'pub squash'. It is positioned as a very masculine drink and has had many television commercials that play to its overtly male image, the latest being the highly successful 'Man Cans'. Solo is the market leader in the lemon soft drinks category in Australia and grew by over 30% in 2007. There are four variants of Solo: regular lemon, lemon & lime, Solo sub (no added sugar) and the new Solo Strong which contains guarana and caffeine. Solo Strong is available in 600ml and 1.25 litre PET as well as the 440ml ‘man can’. The Solo Strong commercial is online at <<1>.">www.oneandahalftimestheman.com.au]<1>. <1>: http://www.oneandahalftimestheman.com.au/

Researchers at the University of Bath and the food & drinks research centre at Campden BRI are leading a project to create a new high-speed, environmentally friendly packaging process that will use recycled materials and reduce the amount of plastic used, cutting the waste that goes into landfill. The half a million pound project is focused on improving the 'form-fill and seal' type of packaging used for foods such as rice, pasta and crisps. By designing a more efficient way of sealing the packaging, the researchers hope to reduce the amount of material used by 13%, which would lead to a saving of more than 39,000 tons per year of landfill waste. Dr Ben Hicks, Professor Glen Mullineux and Dr Jason Matthews from the University's Department of Mechanical Engineering are working as part of a consortium that includes Campden BRI, HayssenSandiacre Europe, Amcor Flexibles Food and United Biscuits. The two-year project is funded by the Department for Environment, Food and Rural Affairs (DEFRA). It will examine the process used to mechanically fill and seal the packaging and then use this information to design a new packing machine that uses less plastic and can use recycled materials. Dr Ben Hicks, Senior Research Fellow and Deputy Director of the University's <1>, said: "Projects such as this are fundamental to the consumer goods industry if it is to meet the challenge of sustainability. "In the area of consumer packaging, ever-tightening legislation is forcing goods manufacturers to reduce material consumption and reduce the environmental impact of their finished product. To meet such targets, there's a need for manufacturers to maximise the efficiency of existing equipment, minimise material consumption and use thinner, lighter-weight, recyclable and recycled materials. "The project brings together a diverse mix of industrial and academic research partners, combining both theoretical and practical studies to tackle this challenge. The project is building on the theoretical and modelling expertise of the University's Department of Mechanical Engineering, and using the materials and packaging testing facilities of Campden BRI to try out the new system. "The scientific knowledge base is further enhanced by the materials processing knowledge of Amcor, the practical experience of consumer goods packaging from United Biscuits, and the machinery design knowledge of HayssenSandiacre.” In addition to reducing the amount of plastic used in the packaging, the research team are also investigating new sealing processes that can be used with the latest biodegradable materials, which will lead to further environmental benefits. * * <1>: http://www.bath.ac.uk/idmrc/

*PETnology’s special exhibition about plastic packaging – the 'Packaging Wall of Excellence' – attracted visitors’ attention at Brau Beviale 2008. * The 'Packaging Wall' of illuminated display boxes had been built on a 100m2 stand. Modern LED technology produced shimmering and changing colours, creating a special atmosphere as a meeting point which was used by many exhibitors for client meetings. 17 companies used the PETnology stand to present their products and to highlight their new developments, including Alpla, Concordia Development, Corvaglia, KHS Corpoplast, Kortec, Krones, LyondellBasell, MHT, Netstal, PolyOne, Otto Hofstetter, Resilux, Röders, Eugen Seitz, Sidel, SIPA and tecPET innovation. The newly issued 140-page PET yearbook 'Connecting ComPETence' was also released at Brau, covering all the exhibiting companies, plus a review of the conference 'PETnology Europe 2008', which provides comprehensive information along the PET value chain. PETnology’s Barbara Appel said: “When we decided to realise this new marketing tool, our aim was to accentuate uniqueness and to emphasise special highlights in a special atmosphere. In the future, the creative idea of the 'Packaging Wall of Excellence' will be presented on different international trade fairs. The next opportunity will be Anuga FoodTec in Cologne, 10-13 March 2009.”

According to Simon Stewart, marketing director at Britvic: “Our research shows that consumers love the Tango brand for its taste and everything that it stands for, and they wouldn't want to see it go. We’ve launched the Save Tango campaign in response to this, to rekindle that latent love for Tango, to create a national conversation about it and to give fans the opportunity to get involved in securing the future of their beloved drink.” British advertising agency Bartle Bogle Hegarty is behind the campaign, which kicks off with a series of short 10-second ‘teaser’ clips designed to create intrigue and spread the news that the Tango is under threat. “The campaign taps into the insight that people feel we’ve all started to take ourselves a little too seriously and have taken being ‘PC’ a bit too far. ‘Save Tango’ capitalises on this sentiment with a series of humorous and typically Tango ‘on-the-edge’ antics that are set to entertain consumers as well as galvanise their support,” added Stewart.

Red Tea is derived from the South African rooibos plant, is naturally caffeine-free and long valued as a source of antioxidants. With only 50 calories per serving, Nestea Red Tea Pomegranate Passion Fruit contains no artificial colours and all-natural pomegranate and passion fruit flavours. Nestea Red Tea Pomegranate Passion Fruit joins Green Tea Citrus, Diet Green Tea Citrus, Iced Tea with Lemon and Diet Iced Tea with Lemon flavors in the brand’s product line-up. Earlier this year, Nestea Green Tea Citrus and Diet Green Tea Citrus were re-introduced with 50% more antioxidants. Nestea Red Tea Pomegranate Passion Fruit will be packaged in 20oz PET bottles and 12-packs of 16.9oz PET bottles. Nestea Red Tea Pomegranate Passion Fruit will be available nationwide beginning in February 2009 and will be supported with a fully integrated marketing programme including elements such as national print advertising, digital media, point-of-purchase displays, public relations and consumer sampling programmes.

Planet Green Bottle Corporation has signed an agreement with Wells Plastics (UK) on oxo-biodegradable plastic bottle technology. Planet Green Bottle Corporation (PGBC) has commenced accepting orders for additive, pre-forms and plastic bottles which are manufactured using technology which the company claims renders plastic PET (polyethylene terephthalate) bottles oxo-biodegradable. Oxo-biodegradability is triggered with exposure to oxygen, heat and UV light and therefore ensures long shelf life before the degradation commences. Plastic bottles will oxo-biodegrade in landfills, ditches, rivers and oceans, PGBC said. Under contract with PGBC, UK company Wells Plastics proved that it could reverse the anti-microbial activity and accelerate microbial activity that causes degrading of plastic bottles that are perceived to last forever in landfills, ditches, rivers and oceans. Andrew Barclay, Director of Technology for Wells Plastics, said: "Reverte mixes with the standard PET feedstock with no impact on the clarity and physical properties of the bottle. The contents are protected and the shelf life unaffected. "Once disposed of and exposed to UV light and heat, the spent bottle commences its degradation profile, first breaking into small pieces, and then once the molecular weight is reduced sufficiently the material becomes available for biodigestion. PET plastic bottles manufactured using the Reverte additive can enter the normal plastics recycling streams without issue or adverse affect." Patrick Rooney of Vancouver, Director of Corporate Development of PGBC, added: "We became enamoured with the potential of biodegradable PET plastic bottles when I read the research of Captain Charles Moore, a world-renowned marine scientist demonstrating that the world's largest garbage dump in the middle of the Pacific Ocean was as large as Africa and was largely plastic garbage destined to last forever. "This 'plastic soup' has six pounds of plastic for every one pound of plankton. Much of our fish supply depends on plankton. We must start to change the paradigm of how we handle plastic refuse. The National Association for PET Container Resources reported that only 23.6% of PET bottles were recycled in 2006 down from 40% in 1996. We are advocates for recycling. However, until the numbers change, we need biodegradable plastic bottles now."

Hydrosol’s new stabilising system, HydroTOP Light 20, opens the door for manufacturers to produce low-fat or ‘light’ sausages. The HydroTOP Light 20 compound consists of vegetable protein isolates, fibres and cold & hot gelling hydrocolloids. It can be used to improve the water binding properties and stability of sausage emulsions and greatly reduces the precipitation of jelly in all types of boiled sausage with casings as well as canned products, according to Hydrosol. “The key to developing and producing compounds of active substances on the basis of single functional components like hydrocolloids, proteins and fibres is to make use of the synergies between the individual ingredients,” explained Friedemann Nau, head of applications technology, meat & sausage products at Hydrosol. HydroTOP Light 20 can be used in formulations where ice has been used during the emulsification process in order to keep the temperature of the product below 10ºC, to prevent jelly and fat separating in the sausage. It's also suitable for use with an ice content of 30 to 50% and is said to make production more reliable even when the raw material quality fluctuates, according to Hydrosol.

The new look of Bottlegreen Sparkling will grace in-store shelves during November, consisting of conical bottles and stylised illustrations in the chalky bright colours already associated with the adult cordial identity. Other similarities include the typography; the prominent positioning of the Bottlegreen logotype and the pale metallic green labels for the six flavours, which appear ‘stitched’ over the illustration. A pale green metallic cap differentiates the Sparkling range from the cordials. The Sparkling products are available in 27.5cl and 75cl bottles.