BeatBox Beverages has added a limited-edition flavour to its Party Punch line, developed in collaboration with social media personality Nathan Apodaca, known as Doggface208. As with the rest of the Party Punch range, Cranberry Dreams has an ABV of 11.1%, and contains 130 calories and 8g of sugar per 5.6oz serving. The new beverage comes in a 500ml single-serve resealable Tetra Pak, “making it easy for consumers to take on the go”. Cranberry Dreams has begun to roll out to retailers across the US and will also be available to purchase online this month. The Party Punch range is offered at an SRP of $3.99 per drink. "A cornerstone of our growth strategy in 2021 and into 2022 is to continue to launch exciting new flavours like Cranberry Dreams in collaboration with large influencers and celebrities like Doggface," said Zech Francis, an early investor in BeatBox who is now head of partnerships and business development. “When you combine a celebrity's network of millions of followers with our current retail distribution in over 20,000 stores, we are able to fast-track new product launches in an unprecedented way that significantly accelerates our overall revenue.” Brad Schultz, BeatBox Beverages co-founder and CMO, added: “Unlike a typical endorsement deal, Nathan played a heavy role in the inspiration for Cranberry Dreams. The connection he has to millions of fans is special, and we're excited to work alongside him to roll this out in fun and unexpected ways.”

Mondelēz International has announced an approximately €50 million investment to rebuild its bakery plant in Jussy (Aisne), France, following a fire at the site last September. Through the investment, Mondelēz aims to ‘transform’ the century-old facility in the Hauts-de-France region into a modernised, more flexible plant. The company plans to maintain the site’s current 135 jobs. The project will see the snack giant add new technologies and capabilities to the site, as well as increased capacity, to support its bakery growth ambitions in Europe. The renovated plant will be inaugurated in the middle of next year. The facility – which celebrates its 100th anniversary in September – has already restarted one production line. “As a result of the new technology, capabilities and increased volume capacity that the investment will bring, the new Jussy site will play a key role as we pursue our growth ambition in bakery in Europe, with local brands like Lu Napolitain and Lu Pépito, and expanding global brands like Milka,” said Vince Gruber, executive vice president and president Europe of Mondelēz International. The project comes on top of an annual investment of €30 million across Mondelēz’s eight other bakery production sites in France. “About 60% of our biscuits sold in France are produced locally in our nine bakery plants in which we continuously invest,” said Amélie Vidal-Simi, managing director France at Mondelēz International.

Fremman Capital has announced its acquisition of a majority stake in The Natural Fruit Company (TNFC) from GPF Capital and Label Investments. TNFC is an international citrus company, with activities spanning the processing, distribution and commercialisation of fruits such as lemons, oranges and tangerines, as well as pomegranates and persimmons. The Spain-headquartered company acquired Spanish lemon business Frugarva last year, 11 months after GPF Capital integrated Fruxeresa and Frutas Naturales into The Natural Fruit Company. TNFC controls around 900 hectares of plantations across Spain – which are mainly oriented towards organic production – and operates eight processing facilities in the country. The company has a total processing capacity in the region of 400,000 tonnes of fruit per year. The Natural Fruit Company co-CEOs, Fernando Castelló Naya and Francisco Marin, said: “We are thrilled with the opportunity ahead. As strong believers in the business and compelling future, we are happy to continue backing The Natural Fruit Company in the long-term, and to welcome Fremman Capital into this new chapter together.” Fremman founding partner and CEO, Ricardo de Serdio, said: “We are very pleased with the agreement reached with selling shareholders and that GPF Capital will continue to be highly involved. “GPF has done an excellent job as shareholder integrating three companies in less than two years, including backing a superb management team where all the main managers are very relevant shareholders, as well as growing the business significantly above market. “We are confident that Fremman’s team’s expertise in business services and consumer goods, consolidation processes and ESG focus will support the management team to continue creating value in the future, through organic and inorganic growth.” The transaction, which is subject to customary closing conditions, is expected to close this month.  The financial terms of the deal have not been disclosed.

Norseland has announced the launch of a new mature vegan cheddar cheese and vegan blue cheese alternative under its Ilchester brand. Ilchester Vegan Blue and Vegan Melting Mature featured in the Ilchester Vegan Festive Selection last Christmas, but will now be available to purchase as standalone 200g blocks across the UK. Ilchester Vegan Blue features blue spirulina veins to mimic the appearance of blue cheese. The UK brand also claims that the product will have the same creamy texture and sharp and salty taste as its dairy counterpart. Meanwhile, Ilchester says its vegan mature cheddar cheese alternative shares the same meltability as the dairy version – making it ideal for vegan burgers, cheese on toast, and macaroni and cheese. Both plant-based cheeses are free from lactose, soya, gluten, cholesterol and palm oil; while reportedly fortified with vitamin B12 and calcium. Ilchester Vegan Blue and Vegan Melting Mature join Noresland’s portfolio of dairy-free cheeses including Applewood Vegan and Mexicana Vegan. Lisa Harrison, Ilchester brand manager, said: "We know that the demand is there and that vegans, vegetarians and flexitarians alike are looking for healthier and tasty alternatives to dairy cheeses. "Total Sales of Applewood Vegan are worth £4.2 million, and in the latest 52-week period, sales have grown by 301% on the last year, so we are confident that applying our winning formula to our two new cheezes will create more award-winning cheezes from the Norseland portfolio." The Ilchester Vegan Blue and the Ilchester Melting Mature Cheddar will be available in Tesco stores from 5 July for an RRP of £3 and £2.30, respectively.

Fresh producer supplier JEPCO has released its own-label Living Lettuce that has been grown hydroponically into Co-op stores across the UK. The product aims to provide an alternative to fresh bagged salad leaves, produced with a method that looks to reduce water consumption. JEPCO’s Living Lettuce comes as a whole head lettuce with its root system intact; and offers a shelf life of at least seven days once purchased. The leafy salads are produced at JEPCO’s dedicated site in Essex and packaged in 100% recyclable and compostable paper bags. “We are delighted with our Co-op partnership – our Living Lettuce will be the first of many hydroponically hydroponically grown, fresh, rooted salad produce that we hope to be able to offer UK consumers,” said JEPCO general manager, Simon Creasey.  He added: “We have the only deep-water system in the UK currently and we see this as the future of fresh produce buying for British consumers because of all the added benefits including quality, shelf-life and flavour.   “If the root system is kept in water, shoppers can enjoy fresh salad leaves for distinguishably longer than traditional bagged salads, and we are confident that once you have tasted one of these whole head lettuces, you won’t go back to traditional bagged salad leaves.”

Tetra Pak has announced a €100 million investment into the expansion of its caps production facility in Châteaubriant, France, which will ensure customer access to tethered caps. The investment will take place across three years (late 2021-2023) and will support the plant’s transition to the production of tethered caps by 2024, which can help to minimise litter. Tetra Pak says the project – which will be carried out in two phases – is key to ensuring that its European customers will be ready to comply with the Single Use Plastics (SUP) Directive. The first phase will begin in late 2021 and will see Tetra Pak boost its manufacturing capacity by 30% through installing ten additional production lines for tethered caps. Meanwhile, between 2022 and 2023, approximately 50% of the existing lines will be replaced. Tetra Pak’s latest project is in addition to its commitment to invest approximately €100 million annually over the next five to ten years, in an effort to develop more sustainable packaging solutions. This includes alternatives to replace fossil-based plastics and avoid littering; as well as maximising the use of renewable materials in its packaging. Charles Brand, president of Tetra Pak Europe & Central Asia, said: "We are particularly proud of this investment project, which demonstrates how we consistently strive to provide customers with sustainable innovations and meet the rapidly changing demands of regulators and society. “High-performance food packaging plays a critical role in feeding the world, but it must do so sustainably, so that food availability does not come at the cost of the planet.” The Châteaubriant facility serves food and beverage manufacturers globally and had a production capacity of approximately 5 billion caps in 2020. It is also equipped to produce additional materials integrating attributed recycled polymers. The site currently covers over 30,000 square-metres and features 19 lines dedicated to the manufacture of six types of caps.

More than 70% of consumers are willing to buy cheese made using precision fermentation, according to new research co-published by cultivated dairy company Formo and the University of Bath. Precision fermentation enables the production of specific proteins via microorganisms, which can then be replicated into real dairy proteins by inserting a copy of cow DNA. According to Formo (formerly known as Legendairy Foods), the process is more efficient than using animals to make proteins and prevents the negative impacts of industrial animal agriculture such as CO2 emissions. 5,054 individuals from the UK, Brazil, Germany, India and the USA were surveyed as part of the consumer acceptance study – marking the first large-scale study of its kind. The results – which were published in the journal Frontiers in Sustainable Food Systems – found that 70.5% of consumers surveyed would be willing to buy fermentation-derived dairy products; while 79% of consumers would be likely to try them. “Just as we have seen plant-based milk taking an increasing share of the milk market in recent years, we now see that consumers are ready for a new kind of animal-free dairy cheese product,” said Christopher Bryant of the University of Bath. “Seeing the growing consumer groups of flexitarians and young people driving adoption of animal-free cheese is a big indicator that these products will appeal to consumers far beyond the niche markets of current vegan cheese.” Across all countries, animal-free cheese was recognised as the most ethical and environmental product; while flexitarians showed the highest levels of enthusiasm for the product compared to other dietary preferences. The survey also revealed that consumers understood taste improvements over current vegan cheese products. Oscar Zollman Thomas, Formo’s lead researcher on the project, said: “Most cheese lovers think current vegan cheeses are nowhere near the flavour or functionality level that meets their cheese needs. Precision fermentation is allowing us to fundamentally change that and make real cheese without animals involved." In September last year, the Good Food Institute reported that a record $435 million was invested in alternative protein fermentation companies in the first seven months of 2020. Meanwhile in May, Spanish dairy company Pascual launched a global incubation programme for start-ups working within cell-based, fermentation based and applied techniques in the dairy industry.

PepsiCo has unveiled Unmuddled, a new line of non-alcoholic cocktail mixers featuring three flavours. Containing only 70 calories per 7oz bottle, the new offerings are made with a splash of juice and no artificial sweeteners. Lemon Mint can be paired with tequila, gin or whisky and is said to “bring a delicious herbal note to your favourite spirits”. Featuring a kick of pepper spice, the new Fiery Pineapple offering can be paired with vodka, rum, tequila or mezcal, while Spiced Mandarin reportedly mixes ‘seamlessly’ with all spirits. Starting in early September, the new drinks will be available in single-flavour packs of four for an SRP of $5.99-6.19. The announcement follows the introduction of Neon Zebra, a non-alcoholic mini-can mixer containing real juice and no artificial sweeteners.

Tiny Organics has raised $11 million in a Series A funding round, as it aims to increase consumer awareness of its baby and toddler food brand and expand its team. Headquartered in New York, Tiny Organics claims that its mission is “to shape the palates of a generation to prefer and love vegetables from the earliest days”. The brand – which launched nationwide just over a year ago – offers 100% organic and plant-based, home-delivered baby and toddler meals. According to Tiny Organics, its meals are created in collaboration with the Tufts University school of nutrition to suit baby and toddler developmental milestones. They are said to contain no added sugar or salt, and not more than 5g of natural sugars per serving. Led by Springdale Ventures, the brand’s latest funding round also received participation from InvestEco, Silas Capital, Human Ventures, VegInvest, Babylist and Gaingels, among others. The baby food producer will use the new capital to scale its team, build the Tiny Organics brand and customer awareness, and develop new product categories and sales channels. The company also says that the funding will enable it to build on the momentum of its partnerships, including with former first lady Michelle Obama's Partnership for a Healthier America (PHA). “Tiny Organics' vision in the marketplace is compelling: to positively impact a generation of adventurous eaters by shifting away from sugary purees to a whole food, savoury-forward, nutrient-dense foundation with meals that are both convenient and comprehensive for the modern parent,” said Genevieve Gilbreath, co-founder and general partner of Springdale Ventures. “While that vision is inspired, what separates Tiny Organics from the other companies in the sector we looked at is the world-class execution of this vision by Betsy and Sofia to bring Tiny Organics to all communities across the nation.” Tiny Organics co-founders, Betsy Fore and Sofia Laurell, said: “As moms and as a women-led company, we've seen first hand how Tiny Organics has helped develop our children's love of vegetables and healthy, nourishing food. “Together with Tufts and PHA, we will continue to build on the momentum of the last year and strengthen our commitment to unlocking the nutritional power of food to build healthy, strong and adventurous eaters. We want to make feeding babies and toddlers easy and convenient for parents everywhere.”

Kellogg'sPringles brand has added a fourth new ‘fiery’ flavour to its Scorchin’ collection in the US: sour cream and onion. Available in select retailers nationwide, the new product is described as boasting a hint of smoky cayenne pepper flavour. The Scorchin’ range was introduced to the US last year and features spicy versions of Pringles original flavours: BBQ, cheddar, and chili & lime. "The debut of Pringles Scorchin' Sour Cream & Onion gives a kick to the classic tangy and zesty Pringles flavour – and gives those looking for some spice in their life another reason to enjoy the new Scorchin' collection,” said Gareth Maguire, senior director of marketing for Pringles. "We know that unique and spicy flavours are the top two things zillenials look for when trying new snacks, and those qualities happen to be a speciality of ours at Pringles.”

Princes has completed phase one of a planned £60 million investment into the expansion of its Cardiff soft drinks manufacturing site. The first phase of the project saw the installation of seven new ambient mini and chilled soft drink production lines, as well as an upgrade and refurbishment of two existing lines. The three new mini lines can reportedly process 24,000 cartons an hour, while for chilled, Princes says the four new Elopak gable top fillers can produce 14,000 cartons an hour. 80 employees have now joined the team, with up to another 50 jobs set to be recruited later this year. Princes’ Cardiff factory currently produces 1 litre cartons and multipacks of ambient fruit juice under its Princes and Jucee brands, in addition to own label products. The entire upgrade – which marks the company’s largest ever investment into soft drinks – is set to double production capacity at the site. Princes says the project will enable it to offer additional packaging sizes and formats, as well as expand its product range beyond fruit juice and enter new markets. The project – which will also boost the facility’s warehousing and logistical capabilities – remains on track to be completed in 2021 and the site will remain fully operational during this time. Barry McDonnell, chief operations officer at Princes, said: “This is an important milestone in our £60 million investment programme at Cardiff, which will future-proof the site and our manufacturing capabilities, increase production and enable Princes to enter new markets. “Through this development programme, we are firmly committed to contributing to a sustainable and successful future for the soft drinks industry and British manufacturing overall, and providing long-term, high quality employment opportunities in the area.” Princes also says the investment will reduce its carbon footprint through increased efficiencies and the use of more environmentally-friendly carton materials. In 2019, Princes installed a new squash bottling lineat its manufacturing site in Bradford, UK.

Fever-Tree has announced the launch of a new Distillers Cola in the US, designed for mixing with the 'finest' rums and whiskeys. The new expression follows the success of Fever-Tree’stonic waters for gin, ginger ales for vodkas and sodas for tequilas. Fever-Tree Distillers Cola is made with Caribbean kola nuts, Tahitian limes and a selection of distilled botanicals and spices such as Jamaican pimento berries, Sicilian lemon and Madagascan vanilla. Fever-Tree says its new mixer enhances rum and whiskey instead of masking the subtle flavours of the brown spirits. Each bottle contains 70 calories and no high fructose corn syrups, artificial sweeteners or GMO ingredients. Charles Gibb, Fever-Tree North America CEO, said: “In the same way Fever-Tree has revolutionised the gin and tonic, Moscow mule and most recently, tequila drinks such as the paloma, we have created Fever-Tree Distillers Cola with the same devotion to quality as the most acclaimed distillers. It is one that will do justice to the premium whiskeys and rums it has been designed to pair with.” The new expression is available nationwide at top bars, restaurants and hotels, as well as spirit retailers and online for an RRP of $4.99 per pack of four bottles.