Kerry is expanding its Strings & Things portfolio with the introduction of Frollies, a fruit smoothie on a stick. The ‘first-of-its-kind’ chilled smoothie on a stick is made with real fruit and comes in a strawberry and banana flavour. The new offering is said to combine the enjoyment of a fruit lolly with benefits such as vitamin D to support immunity, no added sugar and real fruit. Frollies are firm enough to hold their shape “making them convenient and mess free” and are said to be ideal for kids’ lunchboxes or on-the-go consumption. Each Frollies pod contains challenges or quiz questions. “We are thrilled to be launching Frollies for retailers to stock up on just in time for back to school,” said Becky Youseman, senior brand manager at Strings & Things. “The new launch is a really exciting development to the way kids snack and is evidence of our commitment to innovating in the category – helping to make kids’ snacking fun.” With an RRP of £1.75, Frollies will be available in Tesco from tomorrow with a further rollout across the grocery, convenience and wholesale channels to follow next month.  Last year, Kerry launched limited-edition Strings & Things Halloween and Christmas-themed cheese snacks in the UK.

Multivac has launched the F 286 thermoforming packaging machine that can produce vacuum and modified atmosphere packaging (MAP) packs for snack products. The new machine has been designed to meet the current demand for snack packs such as dried or roasted meats and small sausages or tofu, which are particularly popular in Asia. Described as an ideal solution for smaller and medium-sized businesses, the F 286 can produce packs and pouches made from plastic or aluminium films – with the latter offering a longer shelf life.   According to Multivac, the machine has a high output with the ability to produce up to 240 thermoformed packs per minute, with a forming depth of up to 20mm. “Due to the worldwide demand for healthy snacks, we are also expecting great interest in this model from other regions,” said Dominik Eberhard, team leader for product management (thermoforming packaging machines) at Multivac. He added: “The F 286 is aimed particularly at smaller and medium-sized businesses, which want to get into thermoforming packaging for the first time, or alternatively to pack smaller batch sizes more flexibly. “The machine is also designed for processors, who package their products today in film pouches on rotating filling and sealing machines. By moving to thermoformed packs, they can avoid high pouch costs, as well as increasing their personnel efficiency.”  The unloading area can be extended to fit printing solutions or other equipment components, enabling the integration of an inkjet printer or additional cutting unit within the machine. Multivac says the new machine can be designed to the customer's individual requirements in terms of output capability and the printing or labelling process. Last November, Multivac sold Trimaster, a supplier of turnkey solutions in the food packaging industry.

Biotech company Microphyt plans to construct what it claims will be the world’s first fully-integrated microalgae biorefinery at its headquarters in France. The facility will enable the production of microalgae-based ingredients for the nutrition, food and beverage, personal care and wellness industries on an industrial scale. The microalgae biorefinery forms part of the company’s Scale programme – a four-year project that aims to address the increasing demand for safe and effective nutrition and wellness ingredients produced in a natural and highly sustainable way. During the four years, Microphyt says the production capacity will increase five-fold and will allow for the development and production of more than 15 new ingredients derived from microalgae. Microphyt received a €15 million grant from the Bio-based Industries Joint Undertaking – a partnership between the European Commission and the Bio-industries Consortium – to support its Scale programme; which brings together 11 international partners including Evolys and Paul Bocuse Institute. Located in Baillargues, near Montpellier, the biorefinery will utilise the firm’s propriety Camargue technology, which is based on hydro-biomimetic principles, and produces and extracts bioactive compounds. According to Microphyt, the technology mimics nature’s most efficient growth conditions – taking advantage of the full biological potential of microalgae while ensuring a high level of control. Construction will begin on the new microalgae biorefinery this year and is expected to create around 100 jobs by 2025. “Scale is the first flagship biorefinery of its kind, developing a whole new value chain dedicated to aquatic resources. It will help reduce the EU’s heavy reliance on imported natural ingredients while acting as a carbon sink,” said Philippe Mengal, executive director of Bio-based Industries Joint Undertaking. According to Microphyt, its method boasts highly efficient water use, takes in CO2 and does not use GMOs or pesticides. The firm also plans to integrate renewable energy production. Founded in 2007, Microphyt specialises in the production and marketing of microalgae-based bioactive ingredients. The company raised €28.5 million in June 2019 and commercially launched its first nutritional ingredient BrainPhyt for the prevention of age-related cognitive decline last year in the US.

Dessert manufacturer Vittles Foods has teamed up with Mondelēz to introduce a range of Cadbury Dairy Milk Chocolate Brownies. The new brownies can be enjoyed either hot or cold and come in two variants: Cadbury Dairy Milk, which is covered in a chocolate sauce; and Cadbury Dairy Milk Caramel, featuring Cadbury Milk Chocolate Buttons and a caramel-flavoured sauce. The new offerings can be heated from frozen in the microwave or defrosted in the fridge for an hour before serving. “We are delighted with these Cadbury Dairy Milk Brownies; they encapsulate that moreish Cadbury chocolate taste which we all know and love, and as they go so well with a scoop of ice cream, we knew Iceland would be the ideal listing for these decadent desserts,” said Alastair Crimp, sales director for Vittles Foods. Sally Bentley, trading manager for Iceland, said: “We’re thrilled that we’ve been able to partner with such an iconic household confectioner like Cadbury to develop a twist on their classic Dairy Milk flavours with these products. “As they’re exclusive to Iceland, there’s nowhere else that shoppers can get their fix of classic Cadbury Dairy Milk flavours in this new format.” Launching on World Chocolate Day on 7 July, the new range will be available in Iceland and Food Warehouse stores, as well as via the Iceland website.

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.