Truffle condiment and sauce brand, Truff , has expanded its portfolio with the introduction of Truff Mayonnaise. The latest addition to the California-based brand’s range comes in two varieties: Truffle Mayonnaise and Spicy Truffle Mayonnaise. Truff says that the recipe features cage-free eggs, sunflower oil and ‘plenty’ of black winter truffles. “We are lucky to have cultivated a strong community on social media where our fans share fun recipes, cooking hacks and more,” said Nick Guillen, co-founder and co-CEO at Truff. “From the very beginning, mayonnaise has been repeatedly mentioned as an excellent pairing with Truff Hot Sauce. “Since our customers were already mixing Truff with mayonnaise to make spicy dips, spreads and drizzles, we thought… why not give it a try ourselves and see where our flavour obsession takes us?” Truff's new mayonnaise line is available via the brand’s website and at Whole Foods Market stores nationwide in the US. “Truff's existing portfolio of sauces has seen tremendous success with each launch, resulting in explosive growth at Whole Foods Market,” said Christina Pearson, global category manager at Whole Foods Market. “We think Truff’s new line of mayonnaise will be no different and we are eager to watch as the brand presents its unique, elevated and flavour-packed take on America's best-selling condiment.”

Italian-owned agribusiness Sedamyl has announced an £80 million investment into the expansion of its Yorkshire potable alcohol plant. The expansion comes a decade after Sedamyl acquired the redundant former Tate & Lyle site in Selby as its UK base for the production potable alcohol, a main ingredient in the manufacture of premium spirits and a processing aid in the food industry. The investment will see Sedamyl double its production capacity, add new product lines and increase business for Yorkshire farmers. It will also create 75 new jobs – increasing its workforce to around 150 – and support hundreds more among its suppliers. As well as increasing its potable alcohol capacity, following the expansion, the facility will begin the production of liquid sweeteners. Originally founded in Italy in the 1950’s as a fruit distillery, Sedamyl currently produces starches, alcohol and wheat gluten in the UK to serve the beverages, food and animal nutrition industries. It also provides products for the paper and corrugating industries. By adding liquid sweeteners to its portfolio, the company will broaden its offering to the food industry. Sedamyl operates two production sites in Italy in and the UK. In line with its sustainability objectives, the investment will provide an increased market for wheat grown by local farms, boosting the local economy in the region. Elena Frandino, managing director at Sedamyl UK and a member of family that has owned the business for 60 years, said: “These are difficult and challenging times for everyone because of the pandemic, so we’re incredibly proud to be able to announce such an important investment plan, which will enable us to reinforce and grow our position as a leading and sustainable supplier for our customers. “Supporting Yorkshire farmers is also important to us and we are proud to say that our wheat is sourced from an average of 60 miles from our North Yorkshire factory, helping us to improve our sustainable practices.” The distillery expansion is underway with completion expected by the autumn and the first deliveries of liquid sweeteners due to start in late 2022.

Imperfect Foods has announced a $15 million increase to its Series D commitment, after the company attracted the backing of two new investors. Founded in 2015, Imperfect Foods aims to reduce food waste by ‘rescuing’ imperfect or excess products, including vegetables, dairy, shelf-stable goods, meat and seafood. These are then distributed to consumers via its grocery delivery service. Last month, the company announced that it had received a commitment to fund $95 million in a growth investment.  The company has since attracted the support of two additional investors, Hamilton Lane and Blisce, with the Series D commitment now totalling $110 million. Imperfect Foods says that the investment will be used to increase production capacity, improve the shopping experience and accelerate its private label programme, among other things. “Imperfect Foods’ ability to reduce food waste while delighting customers is unique, and embodies the idea of doing well by doing good,” said Alexandre Mars, founder and CEO of Blisce.   “Their direct sourcing from farmers combined with national direct-to-consumer delivery stands out and makes them the clear sustainable choice for online grocery shopping. “We are proud to back the team at Imperfect Foods as they pursue this important mission to provide high quality service to their customers while simultaneously building a better food system and reducing food waste across the United States." Imperfect Foods claims that its sourcing strategy saved over 50 million pounds of food in 2020. “We're excited to continue to do our part in not only making fresh food more accessible to all communities across the country, but also striving to take care of farmers and the planet while we do so,” said Imperfect Foods CEO, Philip Behn.

Coca-Cola Beverages South Africa (CCBSA) has announced that it is increasing the stake held by employees and black empowerment investors in the company to 20%. The updated agreement will see nearly 8,000 employees increase their current 5% stake in CCBSA to an approximate 15% shareholding, tripling the size of its employee share ownership scheme. Together with the external BEE partners, the combined equity stake will be 20%. Companies in South Africa are required to meet an integration programme called Black Economic Empowerment (BEE), which allows black employees and investors to hold equity in a company.  Coca-Cola's South African bottler says it has also agreed to additional commitments which will positively impact employees, existing B-BBEE shareholders and South African localisation initiatives. “We have also undertaken to collaborate with our sugar suppliers to increase the volume of sugarcane procured from Black farmers,” said Velaphi Ratshefola, managing director of CCBSA. The company will be contributing ZAR 80 million (approximately $5.38 million) every year for three years towards localisation initiatives that form part of the nation’s effort to rebuild the economy. CCBSA’s announcement was made together with the Department of Trade, Industry and Competition (the dtic) and the Competition Authorities. The dtic Minister Ebrahim Patel said: “The commitment from CCBSA to increase the level of worker ownership in the company, deepen the level of transformation in the sugar value chain and support the broader localisation drive in the economy, are important steps in our efforts to create a more inclusive economy in South Africa. “It’s an example of what companies can do, and we look forward to others following their lead, as we drive an enhanced model of broad-based transformation, through worker empowerment, in our country.” Financial details of transaction were not disclosed.

ProVeg Incubator has partnered with the Association of Alternative Food Producers (AAFPP), which is preparing to launch a plant-based start-up incubator in Russia. ProVeg Incubator – part of ProVeg International – says that the new animal-free food tech accelerator will be the first of its kind in the country. The AAFPP is a newly formed Russia-based non-profit organisation that was established by Julia Marsel and Tim Ponomarev, two of the founders of ProVeg Incubator alumni start-up, Greenwise. Together, the organisations aim to accelerate the development of companies that are creating alternatives to animal-based products, for example plant-based food and ingredients, and cultured meat, or those developing related technology such as 3D bioprinting. The incubator, based in the Moscow and Kaluga region, will be welcoming its first cohort of food and food-tech start-ups this spring. Julia Marsel, co-founder of both the AAFPP and meat alternative company Greenwise, said: “We started as a plant-based brand but, over the years, we’ve broadened the scope of our activities and now see ourselves as drivers of Russian food tech. “In Russia, and other Russian-speaking regions, the alternative food market is still in its infancy and needs support. That’s why we decided to set up an organisation that, together with the ProVeg Incubator, will support start-ups and help to achieve our shared goal of a future food system that doesn’t rely on animal ingredients.” Albrecht Wolfmeyer, head of the ProVeg Incubator, said: “We are excited to be developing the market for animal-free food innovations in the Russian-speaking countries, together with the AAFPP. “The potential impact of this project is enormous, given that the target region has a population of around 240 million people. We will bring our experience and know-how to the table, having already built a pioneering food incubator, and look forward to mentoring start-up founders and connecting them to partners from Germany and beyond.” The new incubator will welcome entrepreneurs that are based in Russia or the Commonwealth of Independent States, or are focused on targeting those markets.

Coca-Cola has expanded its Topo Chico sparkling water portfolio with the introduction of a new tangerine variety in the US. Topo Chico Twist of Tangerine features the brand’s sparkling mineral water – sourced exclusively from Cerro del Topo Chico in northern Mexico – with a natural touch of citrus flavour. With zero calories or sweeteners, the brand targets consumers seeking a healthy alternative. The tangerine flavour joins Topo Chico’s Twist line including Twist of Lime and Twist of Grapefruit. The new beverage comes after Coca-Cola announced it would launch a hard seltzer under the Topo Chico brand, marking its first foray into the hard seltzer market. Topo Chico Twist of Tangerine is available to purchase today in single glass bottles, as well as packs of four and 24 at Sprouts Farmers Markets nationwide. The beverage will roll out in Whole Foods stores this spring.

US pancake brand Birch Benders has unveiled new keto-friendly and organic baking ranges, featuring cake mixes and frostings. The keto-friendly products are said to be gluten free and include three baking mixes and two frostings: Ultimate Fudge Keto Brownie Mix, Chocolate Keto Cake Mix, Classic Yellow Keto Cake Mix, Chocolate Keto Frosting and Vanilla Keto Frosting. According to Birch Benders, the new range features clean ingredients, is free from added sugar and offers low net carbs. Also containing no added sugar, the new organic baking products include: Ultimate Fudge Organic Brownie Mix, Chocolate Organic Cake Mix and Classic Yellow Organic Cake Mix. “For years, we have reimagined classic favourites with better-for-you alternatives, including our popular pancake and waffle mixes, and we’re thrilled to bring the Birch Benders magic into the baking aisle,” said Lucy Rand, vice president of marketing at Birch Benders. “We believe that life is too short to not enjoy the foods you love most, and this new line is a great option for anyone who is balancing decadent desserts and better-for-you eating.” The new mixes and frostings are available to purchase via the brand’s website and launch later this month on Amazon. The products will also be available at retailers including Target, Kroger and Walmart starting in April. Last year, Sovos Brands acquired Birch Benders, as it looked to strengthen its presence in the breakfast and snacking categories.

British cheesemaker Wyke Farms has announced the completion of its new export ‘centre of excellence’, which includes increased cheese maturing and dispatch storing space. Based in Wincanton, Somerset, the site now has the capacity to age an additional 2,500 tonnes of cheddar stocks to support the increase demand for Wyke Farm’s 18-month-old Ivy’s Vintage cheddar across the world. The company has also increased its cheese dispatch storage to allow the consolidation of cheese container orders prior to export post Brexit. Wyke Farms has also implemented a high-speed cutting and packing line for increased volume and longer-life cheese packs for overseas export markets. To emphasise the company’s heritage, the site also features a cheesemaking museum that includes retired cheesemaking equipment from the past 200 years. The expansion – which aims to service Wyke Farms' growing export markets across the world – was supported by a £1.3 million food processing grant under the government’s RDPE growth programme. Paul Caldwell, RPA CEO, said: "The investment brings much needed additional export capability and job creation to Wyke Farm's cheese processing facility. Just as importantly, it offers increased stability to the dairy farmers who supply the milk that goes into the cheese at a difficult time for the sector." In line with its 100% green sustainability plan and self-sufficient identity, the new facility includes solar, heat recovery and air sourced heat pumps. According to Wyke Farms, the energy efficient facility also includes a new chilled dispatch store that allows central distribution for larger customers and consolidation of complex multi-product export orders, saving secondary storage and road miles in the UK and overseas. Rich Clothier, managing director and third generation family member at Wyke Farms, said: "Built to the highest environmental standards this export hub will allow us to continue to export more of my grandmothers Ivy's Vintage cheddar to over 160 countries in a post Brexit world, in the most environmentally responsible way helping to secure jobs and livelihoods of people in Somerset, the heart of Cheddar."

Diageo is expanding its gin portfolio in the UK with the introduction of Tanqueray Blackcurrant Royale. The new offering is made using the four botanicals of Tanqueray London Dry Gin, blended with blackcurrants and vanilla, and featuring the ‘exotic floral’ notes of black orchid. The 41.3% ABV gin is available to purchase on Amazon and will be found in select stores from 17 February, starting with Waitrose. “The gin category continues to thrive and this is primarily motivated by consumer demand for new and exciting variants,” said Adrienne Gammie, marketing director for gins, Pimms and Baileys at Diageo. “Tanqueray has always been commended for its taste and quality – and the introduction of Tanqueray Blackcurrant Royale is an extension of the brand’s commitment to introducing rich and exciting new choices to the market." The Tanqueray brand is also set to introduce two new 250ml can formats, for its London Dry Gin and Tanqueray Flor de Sevilla Distilled Gin. The ready-to-drink pre-mixed gin and tonics will be available in April. Gammie added: “We continue to see a huge trend in customers seeking new formats – especially in the pre-mix category. The new can formats provide convenience to the consumer, whilst being able to enjoy a high-quality serve at home.” Last year, Diageo announced that it was acquiring British gin and vodka maker Chase Distillery.

Italian food packaging manufacturer AMB has been acquired by an affiliate of private equity firm Peak Rock Capital for an undisclosed sum. Established in 1969, AMB is a manufacturer of rigid and flexible films for use in packaging food such as cold meats, fresh pasta, cheese and ready-to-eat products. Following the acquisition, Peak Rock Capital will hold a majority stake in AMB, while the founding Marin family and current management team will continue to run the business. Headquartered in San Daniele, AMB provides the complete food packaging process including design, prototyping, tooling, and manufacturing of rigid, flexible, printed and laminated films. With Peak Rock’s investment, AMB aims to accelerate its growth plans including its global footprint and focus on developing sustainable packaging options. “AMB represents an exciting opportunity for us to invest in a leading provider of recyclable products within the stable and growing European market for rigid food packaging materials,” said Alex Dabbous, managing director of Peak Rock Capital Europe. “We are excited to partner with the Marin family and the company's talented management team to support AMB's growth through geographic and customer expansion, product innovation, and potential add-on acquisitions,” he added. Bruno Marin, CEO of AMB, said: "The investment by Peak Rock is another huge step in our growth plans, perhaps the largest in our company's history. “Over the past 50 years, AMB has become a leader in its space through innovation, talented people and an unwavering focus on our defined vision. Peak Rock has been an active investor in our market historically and truly understands not only our business but the future growth potential of the industry.” AMB currently operates in five locations across Europe including the UK and Germany and has over 430 employees. The company will join Peak Rock’s portfolio that consists of Halo Foods, a snack bar manufacturer which it acquired last year, Turkey Hilland Pretzels Inc.

Olymel has announced that it is investing CAD 9 million ($7 million approx.) to set up a second shift at its Ange-Gardien hog slaughtering, cutting and deboning plant in Montérégie-Est, Quebec. The investment and additional shift at the facility – which was part of the January 2020 acquisition of pork producer F. Ménard – are expected to create more than 250 new jobs. The plant’s workforce will grow to more than 900 employees, which Olymel says will make the facility one of the largest employers in the region. Renovations to accommodate the new evening shift are already underway, including the addition of freezing capacity and the expansion of the cafeteria and employee parking areas. The plant has also undertaken work to upgrade its wastewater treatment equipment. Olymel says that the second shift – which it expects to be in operation by next September – will allow the facility to gradually increase its weekly slaughter capacity from 25,000 to 35,000 in the first phase. Depending on market needs and the availability in deliveries, the plant should be able to reach a slaughter capacity of 50,000 hogs per week, according to Olymel. “With this investment, our company will have the opportunity to devote a greater part of its activities to value-added products and will be able to consolidate its position in its domestic and international markets,” said Olymel president and CEO, Réjean Nadeau. “With the completion of this project, Olymel remains a major player in the agri-food processing industry in Quebec and Canada and is helping create stable jobs that are revitalising our regions, in this case, Montérégie.” Last year, Olymel announced an investment of more than CAD 31.5 million ($23.6 million approx.) to expand its poultry slaughtering and cutting plant in Montérégie.

While consumer trends can determine the popularity of a specific beverage category, they also drive packaging design choice. After all, packaging comes at the forefront of the battle for consumer attention on the shelf. For even the trendiest beverage to succeed in the market, fit-for-purpose packaging with a relevant design is needed to enhance the beverage’s character. CANPACK, one of the top aluminium can producers, monitors current market trends and drivers to create design solutions for beverage producers, enabling desired brand-building to be achieved. Let’s take a look at some consumer drivers and packaging design solutions (varnishes, inks and technology) suggested by CANPACK’s graphic design team. Surroundings During the pandemic, many consumers have reinvented their relationship with their closest surroundings, including nature. This shift to nature and localism can be reflected in packaging designs that use soft colours and textures imitating natural wood or stone, thus blending into the environment. Such a design can be enhanced with CANPACK’s Matte varnish, which underlines the natural origin and craftmanship of the beverage and gives the packaging a classy, vintage look. Satin varnish is another possibility, giving a fabric texture and an ultra-premium look. If a company would like to underline specific elements of its brand or include other senses of the brand’s perception, there is a possibility to utilise the benefits of effects, such as Selective Matte ink or Tactile varnish, which provide a special surface texture that is rough to the touch on selected parts of the can design. Identity According to Mintel, 43% of surveyed consumers expect products to meet their personalised needs. As such, they may expect those products to come in personalised packaging and tap into what matters most to them, eg. hobbies and values. Personalisation will ensure consumers feel a brand treats them as an individual and builds a connection. With CANPACK’s Quadromix technology, it is possible to produce four different designs (with two colour sets) within one production run. The technology can help to create a limited series of cans with engaging designs that tell a compelling brand story. For special occasions, Multi Print allows the production of up to 24 designs within one run and the creation of unique promotions – a perfect example of technology at the service of personalisation. Experiences The persisting pandemic has not stopped consumers from engaging their senses and seeking pleasure, not just from the products they buy, but also from the unique and memorable experience a brand offers. Hence, the search for brands that provide the opportunity to experience new sensations is more important than ever before. With the application of special inks that glow in the dark, CANPACK offers cans that surprise consumers with new design and messages. By the same token, thanks to Thermo ink, can design elements can change their colours to indicate a defined temperature of the drink. Colours changing in the dark or at the defined temperature can reveal a secret design or message that gives the brand a new identity and allows them to communicate with the consumer. The above are just examples of the effects CANPACK’s graphic design team offers its customers to make sure packaging design reflects the nature of their beverage. “Each beverage developed by our customer is a special product that deserves special packaging. What makes us unique is our individual approach to each packaging design. We work hard to make sure we make the most of packaging design potential and enable the product to get the best exposure on the shelf,” said graphics innovation manager, Pawel Kawa. “We monitor trends, the market and customer insights, as well as the latest ink and varnish developments. Whatever the future holds for beverage can design, we are here to embrace it.” To find out more about special effects offered by CANPACK, click here .