Pladis has expanded its McVitie’s portfolio with the introduction of new flavours to its Jaffa Cakes line. The cherry and passion fruit variants join the original tangy orange Jaffa Cakes, as well as a pineapple flavour introduced in the UK last year.  The zesty additions feature the brand’s signature light sponge and flavoured centre, coated in dark chocolate. Emma Stowers, brand director for McVitie's at Pladis UK&I, said: “We’re really excited to reveal our two new Jaffa Cakes flavours – ‘cheeky’ cherry and ‘party’ passion fruit – for everyone to enjoy. What better way to bring a fruity and tangy new twist to an afternoon pick me up, or some added zest to your day?” With an RRP of £1.20 per pack, the two new flavours are available in recyclable sharing boxes of ten cakes from supermarkets in the UK and Ireland. Pladis has released a number of new formats and flavours across the Jaffa Cakes range in recent years, including Pocket Packs for on-the-go consumption.

With the industry’s technology capabilities becoming more impressive every day, 2020 saw its fair share of innovative discoveries. FoodBev takes a look back at the top research stories and industry-impacting discoveries made throughout the past year. Scientists discover enzyme which breaks down PET plastic ‘in hours’ In April, scientists working for industrial chemistry firm Carbios discovered an enzyme which can reportedly break down PET plastics for recycling into food-grade material in hours, rather than weeks. The team claims that the new enzyme can break down PET plastics into their individual chemical components in as little as ten hours, allowing the creation of new high-quality, food-grade PET packaging. If successful, Carbios says that the proprietary process could represent a “paradigm shift” in the way that PET is recycled, and could pave the way towards a circular economy for plastics. With strategic partnerships made with firms including PepsiCo and Nestlé, the company said that it would conduct a trial in 2021 to test the “industrial and commercial potential” of the process. Scientists discover beetle larvae that can biodegrade plastic Along similar lines of plastic waste, a research team at Pohan University of Science and Technology claimed to have identified a species of darkling beetle larvae found in Korea that can digest and decompose polystyrene in their gut. The scientists reported that the larvae of the beetle Coleoptera (P. davidis), indigenous to East Asia, can consume polystyrene and reduce both its mass and molecular weight. One of the authors of the study, Professor Hyung Joon Cha, said: “If we use the plastic-degrading bacterial strain isolated in this study and replicate the simple gut floral composition of P. davidis, there is the chance that we could completely biodegrade polystyrene, which has been difficult to completely decompose, to ultimately contribute to solving the plastic waste problem that we face.” US researchers turn waste bread into added-value/Students create ‘innovative’ sweet treat using surplus bread Throughout the year, two groups have discovered solutions to help combat the battle of bread waste. Back in June, US researchers claimed they had developed a bioprocess that converts glucose from bread waste into value-added products, such as ascorbic acid (vitamin c). In July, a University of Nottingham student-led social enterprise – Foodprint – devised a novel way to turn bread that had exceeded its best before date into a sweet treat based on the traditional Indian dessert ‘Gulab Jamun’, which substitutes flour for the surplus product. Scientists develop 3D printing method for milk-based products In Singapore, researchers developed a method to perform 3D printing of milk-based products at room temperature, while maintaining their temperature-sensitive nutrients. Typical 3D printing methods are not always compatible with foods with temperature-sensitive nutrients such as milk. To tackle such limitations, the research team changed the rheological properties of the printing ink and demonstrated direct ink writing 3D printing of milk by cold-extrusion with powdered milk. The scientists believe that the method offers potential in formulating nutritionally controlled foods customised for individual requirements.

As food and beverage players continue to up their sustainability commitments, packaging innovation remains high on the agenda. FoodBev takes a look back at some of the developments in 2020 that could help shape the future of the packaging that houses the everyday goods we rely on. Frugalpac debuts paper-based bottle for wine and spirits In July, packaging manufacturer Frugalpac introduced a fully recyclable paper-based bottle for wine and spirits. The Frugal Bottle is made from 94% recycled paperboard with a food-grade plastic liner to hold the liquid. Weighing just 83g, the paper-based bottle is ‘five times lighter than a normal glass bottle’, according to Frugalpac. An independent Life Cycle Analysis by Intertek found the Frugal Bottle to have a carbon footprint up to six times lower than a glass bottle and more than a third less than a bottle made from 100% recycled plastic. Diageo unveils ‘world’s first-ever’ 100% plastic-free paper-based spirits bottle Fresh on the heels of the Frugalpac announcement, Diageo unveiled a 100% plastic-free paper-based spirits bottle, an innovation the company said was a world first. Set to debut with Johnnie Walker whisky in early 2021, the bottle is said to be made entirely from sustainably sourced wood and is expected to be fully recyclable in standard waste streams. The paper-based innovation was developed by Pulpex, a sustainable packaging technology company launched through a partnership between Diageo and venture management firm Pilot Lite. Pulpex has also established a partner consortium of FMCG companies in non-competing categories, each of which plans to launch their own branded paper bottles based on Pulpex’s design and technology. Kellogg’s Pringles brand unveils paper can trial in UK Also putting paper at the centre of its sustainable packaging innovation, Kellogg announced in September that it was trialling new easy-to-recycle paper packaging for its Pringles brand. Made using a combination of foil, paper board, metal and plastic, the current Pringles tube can be difficult to recycle through household recycling channels. The new can is made from recycled paper and has been trialled with two kinds of lids, one paper and one plastic, as part of a partnership with UK retailer Tesco. Commenting at the time the scheme was being launched, the company said that if successful, it could roll out the new packaging across Europe. Bacardi to launch 100% biodegradable spirits bottle In October, Bacardi announced plans to launch a new biopolymer spirits bottle by 2023, which it said would biodegrade in 18 months without leaving behind harmful microplastics. Developed by Danimer Scientific, Nodax PHA is a biopolymer derived from the oils of plant seeds such as palm, canola and soy. Bacardi plans to roll out the material to replace single-use plastic across its entire supply chain and its 200 brands and labels, starting with Bacardí rum bottles. Bacardi currently produces around 80 million plastic bottles across its portfolio of brands every year.

Frontline meat and poultry workers should be included in the next phase of large-scale coronavirus vaccinations in the US, according to guidelines approved by a Centers for Disease Control (CDC) advisory committee. The committee recommendations include food and agriculture employees in a category of 30 million frontline essential workers that should receive priority in the second round of vaccinations, alongside firefighters, police and teachers. Such workers were deemed “essential to the functioning of society and at substantially higher risk of exposure to SARS-CoV-2”. According to the report, half of the mentioned essential workers are older than 40 years. Those aged 75 years and older are also included in phase 1b of the Covid-19 vaccination programme. Employees at meat processing plants will therefore be first in line to be vaccinated after health care workers and residents of long-term care facilities, who started receiving the vaccines last week. The recommendations come after a number of outbreaks at meat processing plants during the spring, resulting in shutdowns and temporary meat shortages. These included the likes of Tyson Foods, Smithfield Foods and Cargill. During this period, US president Donald Trump issued an executive orderto force meat processing plants to stay open in a bid to protect the US food supply, however he received backlash voicing concerns that workers would face greater risk from the virus. Since then, the North American Meat Institute says $1.5 billion in Covid-19 preventions and supports have been implemented – such as personal protective equipment, health and temperature screening and enhanced air sanitation and ventilation – and have reversed the virus’ impact on meat and poultry workers. Nevertheless, US states can still set their own priorities for vaccination tranches. The North American Meat Institute called the recommendation a critical step for the long-term safety of employees and urged state governments to follow CDC’s decision.

PepsiCo has revealed that its latest product innovation will combine its original Pepsi cola with hot chocolate. Pepsi “Cocoa” Cola will arrive in winter 2021, marking the latest concept from the Pepsi Test Kitchen. Inspired by “the unofficial beverage of winter”, the new drink is a blend of cocoa (and a hint of marshmallow) mixed with Pepsi cola. Pepsi initially announced the innovation on Twitter yesterday, requiring 2,021 retweets for the drink to officially launch in the new year. The launch marks the latest limited-edition flavour to the brand’s portfolio and comes on the heels of its Pepsi Apple Pie unveiled earlier this season. “There is nothing more classic than hot cocoa on a winter day, but this year has been anything but typical,” said Todd Kaplan, vice president of marketing at Pepsi. He added: “So why not bring together the delicious taste of a Pepsi with the delicious, wintery taste of chocolate and marshmallow and bring some unexpected joy to our fans this season? We are confident we nailed Pepsi “Cocoa” Cola and can’t wait to get this in the hands of cola fans this winter.”

The World Food Innovation Awards 2021 , in association with IFE, are a celebration of innovation and excellence across every category of the global food industry. We asked the judging panel what they are hoping to see from entrants. There are 28 trophies to be won in total, and being shortlisted provides a hallmark of success that will prevail long after the awards draw to a close. The judges’ criteria points will hopefully offer inspiration and help in crafting the winning entry. The deadline is Friday 29 January. Stefania Pérez Beltrán Food Packaging Designer and Engineer It’s an honour and pleasure to be part of the judging panel at the World Food Innovation Awards 2021. As a gastronomy expert, I find out it's been amazing how cultures, flavours and people connect. I believe that passion and respect for culture is the main path to understand the food environment; creating value through ingredients, sustainability, innovation, awareness and nutrition. This recipe makes the experience of taking food to another level. I will take into consideration the following attributes: Wellness & Consciousness: Products must be practical and tasty, but one of the most relevant attributes must be focus on health and nutritive impact. Is your product delivering health and nutrition to your consumers? Taste and Flavour : Your product must transmit experience through flavour, texture, aroma and off course connection with your consumers! Memorable taste and flavour are what I'm looking for. Innovation & Creativity : The concept of your product must be developed into 360° process, considering the environment, supply chain, ingredients, communication, wellness and people. Does your product address consumer needs? Make it sustainable : The sustainable process involved in ingredients and materials (packaging) are the best formula to keep the planet and people in balance. I want to see it in your product! The WOW Effect:  Looking for products and packaging that really have the WOW Effect! Does your product/packaging have the WOW Effect? Good luck to everyone! Louis Bedwell Co-founder & Head of Operations, Mission Ventures The COVID-19 pandemic has upended nearly every aspect of life, from how people live and work to how customers choose and purchase products and services. Crisis often leads to creation, and we are witnessing more innovation in food and drink than ever before as brands pivot to meet consumers ever-changing needs – it's a fascinating time to be part of the industry. Before you apply for these awards, I'd start with these questions: Is your product better for consumers? Consumers make purchases to fulfil needs both specific to their situation and guided by broader trends. We're looking for products that are on-trend and meet the needs of its intended audience.  Is your product better for health? 2020 has shone a spotlight on how our food and health are so closely interlinked. Does your product add value to your consumer's health either physically or mentally?  Is your product better for the environment? Beyond its functional benefits, does your work make a positive impact on society? Whether it makes a dent to tackling the climate crisis, reduces food waste or uses more sustainable manufacturing technologies. Is your product better for business? Does your product or service have the ability to scale efficiently within a market?  Does your brand express and live its purpose? The most innovative challenger brands have an authentic voice and strong values which provide them with an edge against Big Food.  Mella Frewan Director General, FoodDrinkEurope European food & drink companies fully support the ambition for more sustainable food systems and are committed to contributing towards a greener planet, healthier living and a thriving economy. In order to achieve truly sustainable food systems, the industry must be inventive. The transition to more sustainable food systems will include: Consumer power: product innovation must be a clear response to what consumers want and need. Importantly, new forms of communication with consumers must be developed to enhance transparency and provide the information consumers demand in a clear and understandable manner. Packaging improvements: packaging must not only ensure it protects and preserves the product, it should also be sustainable and reusable, recyclable or compostable. Environmental sustainability: innovative food and drink products should help improve the environmental performance of the manufacturer. Unique: new products should really stand out in the market place or on the shelf; the huge diversity of culinary traditions in Europe provides a framework that is ideally suited to foster creativity and innovation. Final check: no matter the innovation, pleasure and affordability must always be taken into account. Eric-Alan Rapp Partner, Vækstfonden Here are a few of the concepts that will be top of mind for me as we review the candidates this year: Themes for our planet.  I am particularly interested in companies that… Either reduce or re-purpose packaging and food waste, or even help design packaging and waste completely out of our supply chain. Either incorporate or facilitate the development of protein and nutrient sources that minimize our planetary impact. Promote or enhance biodiversity. Help ensure a more secure food supply chain. Think big.  Founder teams that get my attention are driven by huge ideas to feed our planet in the face of the growing impact of climate change and our increasing population. Walk the talk.  I pay the most attention to companies with… Mission-driven founders who possess the skills and experience to execute on their ambitious plans – and who have access to missing skills. Customers or business partners that are showing strong indications of market pull for the products or services. Compelling stories that can educate and inspire many, many people to become aware of – and act upon - the urgency of adapting our behaviour for a sustainable future. Team DNA that incorporates an ability to generate attention, build awareness, and attract world-class stakeholders. Think you've got what it takes to win? Enter your innovative food and beverage products in the World Food Innovation Awards 2021 now!

Ben & Jerry's has partnered with social activist and professional American football player Colin Kaepernick to release a new ice cream flavour called Change the Whirled. Change the Whirled is a vegan, dairy-free ice cream, which features a caramel non-dairy sunflower butter base with fudge chips, graham cracker swirls and chocolate cookie swirls. According to Ben & Jerry's, the new flavour "celebrates Kaepernick’s courageous work to confront systemic oppression and to stop police violence against Black and Brown people". Kaepernick’s portion of the proceeds from each sale will support the work of the non-profit organisation Know Your Rights Camp – founded in 2016 by Kaepernick – which aims to advance the wellbeing of Black and Brown communities through 'education, self-empowerment, mass-mobilisation and the creation of new systems that elevate the next generation of change leaders.' Kaepernick said: "I'm honoured to partner with Ben & Jerry's on Change the Whirled. Their commitment to challenging the anti-Black roots of policing in the United States demonstrates a material concern for the wellbeing of Black and Brown communities." Matthew McCarthy, CEO of Ben & Jerry’s, added: “Colin Kaepernick and his Know Your Rights Camp is the perfect partner for Ben & Jerry’s to continue to advance our work on issues of racial justice. “Ben & Jerry’s is proud to diversify our flavour portfolio by honouring Kaepernick with a full-time flavour. We deeply respect how Colin uses his voice to protest racism, white supremacy and police violence through the belief that ‘love is at the root of our resistance." Change the Whirled ice cream will be available nationwide in the US from early 2021, with a suggested retail price of $4.99-$5.49. The flavour will also be available to consumers in the UK, Ireland, Germany, Switzerland and the Netherlands.

Mondelēz International has partnered with Lady Gaga to develop a new limited-edition range of Oreo cookies, which are inspired by the artist's album 'Chromatica'. Taking design cues from the album, the Chromatica-themed Oreo cookies are pink-coloured Golden Oreo cookies with green coloured creme, with three Chromatica-inspired designs embossed onto the wafer. The cookies will be available in the US from 2021 for a limited time, in both full-size and six-cookie packs. This release forms part of a new partnership between Lady Gaga and the Oreo brand, which will reportedly lead to further product offerings and musical programming in the US, Canada and Europe in the near future. Oreo will also become a sponsor of Lady Gaga’s Born This Way Foundation – co-founded and led by Lady Gaga and her mother, Cynthia Germanotta – a non-profit organisation that aims to support the mental health and wellbeing of young people. Justin Parnell, US senior director, Oreo, said: “Over the last few years, music has become a key element of our purpose to spread more joy and playfulness in the world through partnerships and entertainment properties alike. We’re absolutely thrilled over our newest collaboration with one of the biggest pop culture icons of a generation. “Together with Lady Gaga, we cannot wait to unleash her world of Chromatica on our Oreo cookie and encourage fans to spread musical messages of kindness to create a brighter and more connected country.” Lady Gaga, added: "This collab is inspired by the world of Chromatica, where kindness rules all things. “I love these pink cookies with green creme, and hope they brighten your day as much as they do mine!”

Unilever-owned Ben & Jerry’s has released a new limited-edition ice cream flavour as part of its latest comedy-themed collaboration with Netflix. Ben & Jerry’s has launched Punch Line in partnership with Netflix’s comedy platform Netflix Is A Joke. The new flavour features a duo of brown butter bourbon and almond ice creams, with added roasted almonds and cherries. In addition to the ice cream itself, the two companies are teaming up to provide a comedy hotline, which will feature comedic headliners like Wanda Sykes, Fortune Feimster and Aparna Nancherla. Punch Line marks the ice cream brand’s fourth Netflix collaboration flavour in 2020, joining Netflix & Chill’d – available in both dairy and non-dairy variants – and Boots on the Moooo’n, inspired by Netflix comedy series Space Force. A limited batch of Ben & Jerry’s Punch Line can be found across the US for an RRP of $4.99-5.49.

Arla Foods Ingredients has saved around 60,000 tonnes of CO2 a year and aims to help infant formula manufacturers cut their greenhouse emissions. The ingredients company has achieved the savings by using energy from biogas. Meanwhile, it is investing in its dry blend lactose production capacity, in order to help infant formula manufacturers cut their emissions by as much as 25%. The two initiative form part of its Green Ambition 2050, the sustainability strategy launched by Arla Foods, as it aims to become carbon net zero by 2050. Since 2019, Arla Foods has received methane from a biogas plant which processes manure from Arla farms, as well as production waste. To date, green sources such as biogas supply over 30% of the energy needs of the company’s production facilities in Denmark. Arla Foods Ingredients’ two largest production plants has two 4000 horsepower biogas engines that convert methane into electricity. In 2019, CO2 emissions from the two plants totalled 105,000 tonnes, representing a reduction of 62,000 tonnes. “Arla Foods Ingredients has always been an example of a circular economy because we convert whey, which used to be considered waste, into high-value food and nutrition products,” said Henrik Andersen, CEO at Arla Foods Ingredients. He added: “Now we’re taking new steps to reduce our carbon footprint and help protect the environment for future generations. Reducing our use of fossil fuels and investing in greener energy sources such as biogas is an essential element of this ambition.” According to Arla, lactose is usually supplied in a wet blend which has to be heat-treated and spray-dried before packaging, which is a highly energy-intensive process. By using its dry blend lactose version, Arla estimates that customers will save as high as 24,400 tonnes of CO2, while also increasing their output. Andersen continued: “Like us, our customers are increasingly focused on becoming more energy-efficient, and the use of dry blend lactose is a great way for formula manufacturers to reduce their emissions.”

Mars has added a new limited-edition sugar cookie flavour to its M&M's range to mark the holiday season. Featuring a white chocolate, sugar cookie-flavoured shell and a crispy centre, M&M's Sugar Cookie can be added to festive baked treats. "Both the flavour and texture of the new M&M's Sugar Cookie evoke the warmth and nostalgia associated with homemade holiday cookies," said Tanya Berman, Mars Wrigley's head of seasonal marketing.   "We know our fans will love the taste of holiday magic M&M's Sugar Cookie brings and we look forward with excitement to see all of the bite-sized holiday wishes our fans have to share." The M&M's Sugar Cookie flavour is available nationwide in the US, from stores and via the brand’s website, in a sharing-sized (3.22oz) bag and a larger 7.44oz format. Last year, Mars expanded its M&M’s range with a new hazelnut spread variant, also available in the US.

PepsiCo has expanded its Pepsi soft drinks range with a new seasonal offering, Pepsi Apple Pie cola. Inspired by the classic fall dessert, Pepsi Apple Pie aims to invoke a sense of comfort and nostalgia.  The drink will be packaged in a redesigned version of PepsiCo’s two-litre bottle, announced by the company earlier this week. “Failing at baking - especially this year – is nothing to be ashamed of, and we’re celebrating those amateur bakers that are truly trying their best during a unique holiday season,” said Todd Kaplan, vice president marketing of Pepsi. “With Pepsi Apple Pie, we’re providing a refreshingly delicious twist on the traditional slice of apple pie, while making sure people have some fun and don’t take themselves too seriously in the process.” Pepsi Apple Pie will be available via a competition that involves submitting a photo or video of a ‘baking fail’. PepsiCo recently redesigned its Pepsi Zero Sugar soft drink can, providing it with a new matte black finish.