Molson Coors Beverage Company has announced a new partnership to distribute CKBG’s Superbird ready-to-drink cocktail. Superbird is a carbonated 5.9% ABV take on a Paloma, made with 100% blue agave tequila, grapefruit juice, agave nectar and sparkling water. Through the partnership, Superbird will leverage the Molson Coors distribution network with the aim of expanding its footprint nationally. The agreement marks Molson Coors’ entry into the premium ready-to-drink (RTD) spirits category and represents its latest effort to expand ‘beyond the beer aisle’. Last year, the company rebranded as Molson Coors Beverage Company as it aimed to diversify its portfolio into new product categories, such as non-alcoholic beverages. “We have clearly executed on our promise to evolve our portfolio beyond beer and moving into fast-growing RTD cocktail space with an incredible brand like Superbird only strengthens our position as a true beverage company,” said Pete Marino, president of emerging growth at Molson Coors. “CKBG created a delicious, authentic, super-premium brand, and it equips our company, and our distributors with another high-quality option.” Joe Marchese, co-founder of CKBG, added: “We’re thrilled to partner with Molson Coors and have a distribution network that aligns with our higher purpose. “We’re honoured to be working hand in hand with one of the best beverage companies in the world, and one that understands the high-quality standards to which we hold ourselves and our product.”

Beam Suntory has announced that it is relocating its global headquarters from Chicago to New York City in mid-2022. The owner of brands such as Jim Beam and Courvoisier cognac will establish its new headquarters at 11 Madison Avenue in Manhattan, where it has entered into a long-term lease agreement for approximately 100,000 square feet of space. The building will also serve as a joint office with Beam Suntory’s parent company, Suntory Holdings, an alcoholic and non-alcoholic beverages company based in Japan. “As one of the world’s greatest global cities, New York will provide a unique environment to help us accelerate our premiumisation strategy and growth plans,” said Albert Baladi, president and CEO of Beam Suntory.  “We see excellent opportunities to immerse our company and global brand building efforts more deeply in New York’s vibrant restaurant, bar and consumer environment, what we call the Gemba.” As part of the move, the company will relocate most executive leadership team positions, its global brand house organisation and select global corporate function roles. Meanwhile, Beam Suntory’s current headquarters in Chicago will remain its largest global office and home to its North America business unit and certain corporate positions. Baladi added: “As we look to the future, we anticipate returning to office-based work to enable the kind of collaboration we need to reach our growth ambitions. “Cities clearly have an important role to play in the future of work, and while we will surely offer a higher degree of workplace flexibility, we will continue to build a strong presence in the key global cities that are closest to consumer trends and our customers.”  Beam Suntory expects to open the New York City office next year. The spirits company also has offices in global cities such as Tokyo, Shanghai, Singapore, Sydney, Madrid, Frankfurt, London, Delhi and Los Angeles.

Tony’s Chocolonely has launched four limited-edition ‘look-alike’ chocolate bars to raise awareness that slave labour still exists in the cocoa supply chain. Sweet Solution bars are inspired by the world’s most iconic chocolate brands – featuring nougat pyramids, wafer strips, nutty crunch circles and caramel biscuit strips – but claim its boldly branded wrappers and chunky table form differentiates them. The chocolate bars were planned to be available in UK supermarkets, but Tony’s Chocolonely has alleged that after one day in stores some big chocolate makers put pressure on retailers to remove them, as “they didn’t want to be associated with the claims of illegal labour in the chocolate industry”. The brand’s Sweet Solution chocolate bars aim to raise awareness of child labour that it claims is still prevalent in the industry after promises to eradicate it 20 years ago. It follows the release of the US government-sponsored NORC report that highlighted that over 1.56 million children and at least 30,000 victims of modern slavery are forced to work on cocoa plantations. Paul Schoenmakers, head of impact at Tony’s Chocolonely, said: “With these bars, we aren’t pointing a finger, we’re calling on the whole chocolate industry, all brands, to take responsibility and to collaborate to make 100% slave free the norm in chocolate." Tony’s Chocolonely is calling on all chocolate fans to be part of the ‘Sweet Solution’ by signing its petition to support the need for human rights legislation that holds companies legally accountable for modern slavery and illegal child labour in their supply chains. “We may have to stop selling the bars, but we’ll never stop campaigning until we make chocolate 100% slave free. Not just our chocolate, but all chocolate worldwide. All of us – from Choco Fans to choco makers, governments to grocery stores – are part of the problem. But we can all work together to be part of the sweet solution,” added Schoenmakers. Meanwhile, a spokesperson for Nestlé, the maker of KitKat, said: “This is an eye-catching stunt from Tony’s but behind the marketing lies a very serious reality. Child labour exists within the cocoa industry and, at Nestlé, we have been working for many years to help tackle it. “We became the first confectionery company to introduce a comprehensive Child Labour Monitoring and Remediation system, which has had a significant impact since 2012 and, today, Nestlé is investing more than ever to help improve the lives of cocoa farmers through the Nestlé Cocoa Plan. We are working with Tony’s Chocolonely on this shared agenda and we will stand with anyone who seeks to eliminate child labour from cocoa.” All profits from the Sweet Solution chocolate bars – which are available online and in retailers globally – will be donated to 100WEEKS, an independent platform that assists women in escaping extreme poverty.

PepsiCo and Beyond Meat have teamed up to establish The PLANeT Partnership, a joint venture to introduce new plant-based protein offerings.  The partnership will enable the two companies to develop, produce and market snack and beverage products made from plant-based protein. Through the venture, Beyond Meat will leverage its leading technology in plant-based protein development. Meanwhile, PepsiCo will deploy its marketing and commercial capabilities to create and scale new product offerings.  "Plant-based proteins represent an exciting growth opportunity for us, a new frontier in our efforts to build a more sustainable food system and be a positive force for people and the planet, while meeting consumer demand for an expanded portfolio of more nutritious products," said Ram Krishnan, PepsiCo global chief commercial officer. "Beyond Meat is a cutting-edge innovator in this rapidly growing category, and we look forward to combining their unparalleled expertise with our world-class capabilities in brand-building, consumer insights and distribution to deliver exciting new options," he continued.  "We are thrilled to formally join forces with PepsiCo in The PLANeT Partnership, a joint venture that unites the tremendous depth and breadth of their distribution and marketing capabilities with our leading innovation in plant-based protein. We look forward to together unlocking new categories and product lines that will inspire positive choices for both people and planet," said Ethan Brown, Beyond Meat founder and CEO. "PepsiCo represents the ideal partner for us in this exciting endeavour, one of global reach and importance." Operations will be managed through the newly created entity, The PLANeT Partnership.  Financial terms for the joint venture have not yet been disclosed.

Coca-Cola has announced the release of Coca-Cola with Coffee and a zero-sugar version of the drink in the US, both of which will be available in the country from the end of January. The US is the 50th market to launch Coca-Cola with Coffee, which was initially piloted in Japan in 2018. A statement from Coca-Cola claims that each country tailors the Coca-Cola With Coffee recipe and packaging mix to meet local tastes. The US version will feature standard and zero sugar flavours, with five variants in total. Coca-Cola with Coffee is available in three flavours – dark blend, vanilla and caramel – and its zero-sugar counterpart comes in dark blend and vanilla. All five varieties feature a blend of signature Coca-Cola and Brazilian coffee, are shelf-stable and contain 69 mg of caffeine per 12-oz can. Brandan Strickland, brand director, Coca-Cola Trademark, said: “Coca-Cola with Coffee is a true hybrid innovation that provides the perfect solution for that mid-afternoon pick-me-up we all want, especially in today’s work-from-home environment. We’re fulfilling this need state and occasion in a uniquely Coca-Cola way." He continued: “While other categories including energy drinks have ventured into zero-sugar territory, RTD coffee hasn’t because many offerings are dairy-based. So we see this as a major whitespace opportunity.”

Swiss start-up Mirai Foods has raised CHF 2.1 million ($2.4 million) in the first tranche of its seed round, to accelerate the commercialisation of its lab-grown meat. Based in Zürich, Switzerland, Mirai cultivates animal cells in a lab to produce meat. The company, which was founded about a year ago, focuses on beef but aims in the long term to offer a variety of different types of meat. Seven investors participated in the funding, including Paulig Group’s venture arm and technology investor, Team Europe. “Our mission is to accelerate the world's transition to producing food that is environmentally, ethically and economically sustainable,” said Christoph Mayr, Mirai co-founder and CEO. “And we want to do it as cleanly and naturally as possible since this is important to many consumers and regulators, particularly in Europe.” Mirai is one of ‘the very few’ globally operating cultivated meat players that do not genetically or chemically manipulate cells, according to Paulig. The company will reportedly use the funding to accelerate product development and to transform its prototype into a commercial product. “Mirai Foods is a second-generation player in this field, and they have been extremely fast,” said Marika King, head of Paulig’s venture arm, PINC.   “It only took them six months to develop the first prototype and we are very excited to be part of this team’s journey. It is a great fit for PINC and Paulig; we want to actively support the development of new sustainable food.”

Fooditive and Frutco have teamed up to construct a new facility that will yield sweeteners from banana waste and bring the sustainable product to market. The companies have formed a new partnership to bring the Fooditive banana sweetener line to Europe, as they look to improve health and remove carbon emissions from the supply chain. Under the terms of the agreement, Frutco will use the Fooditive production methods for bananas and will industrially manufacture and sell the plant-based sweeteners. Through its exclusive partnership, the companies claim they are investing in a sustainable use of resources in the food industry, using affordable technologies and supporting its customers in minimising their CO2 footprint. To further strengthen its commitment to fight against food waste, Fooditive and Frutco are constructing a new multi waste- and residues-based biodiesel plant to process banana and other tropical fruits side streams into fruit extracts and sweeteners. The plant will use Fooditive’s technology that enables the processing of all types of fruits and vegetables side stream, including by-products from food processing and non-food crops grown on marginal land. “This project will be the leading future for better world, a world in which we use all types of plant-based side streams that can make and improve people life providing food ingredients that are healthy and sustainable,” said Moayad Abushokhedim, CEO of Fooditive. Claudia Lauener Hofer, COO of Frutco, said: “Years ago, we made it our mission to be 100% sustainable by 2030, making the world a better place bit by bit and doing our part. With Fooditive by our side, we are now expanding our product range and creating a new sweet world, but one that is resource efficient and healthier. “We are confident that this project will allow us to achieve another milestone in continuing to conserve resources, protect the environment and strengthen the health of many people.” The project will commence in January 2021 and the fermentation plant is expected to open in mid-2022.

Nature’s Bakery has introduced Baked-Ins to the US market, the brand’s first organic baked snack bar that is made with real fruits and vegetables. The launch comes over a month after Kind announced it had entered an agreement to acquire the snack bar brand, while Kind North America was in the process of being bought by Mars. Baked-Ins are made with whole grains oats, as well as hidden fruit and vegetables including sweet potato, kale, carrot and apple. The line comes in two varieties that are inspired by home-baked favourites: banana chocolate chip and chocolate oat. Both flavours offer 3g of fibre and 9g of whole grains, as the brand aims to bring healthier and organic snack options to families. Like its other varieties, Baked-Ins are plant-based, nut-free, soy-free and contain no artificial colours or preservatives. The better-for-you snack bar marks the newest addition to Nature’s Bakery’s portfolio of fig bars, brownie bars and other soft-baked options. It also comes after Kellogg’s expanded its W.K Kellogg by Kids range with new ‘healthy’ snacks bars made with real fruit and vegetables. "There's something about classic baked goods that provides us with a sense of comfort. When developing Baked-Ins, we wanted to make sure we packed in nature's greatest ingredients in every bite without compromising the familiar tastes we crave," said Vilma Livas chief marketing officer at Nature's Bakery. "It's a win for parents everywhere. The magic is that you can't even taste the secret goodness and that's what makes these snacks seriously good." Baked-Ins are available now at national retailers including Target, Kroger and Publix.

The Hershey Company is expanding its Whatchamacallit range with the introduction of a new chocolatey crisps and peanut butter candy bar. Whozeewhatzit – which marks the Whatchamacallit brand's first new bar in a decade – was named in a competition held last year. The new offering features an added peanut butter crème layer and rice crisps, all covered in a chocolatey candy. “The new Whozeewhatzit bar has all the wacky, crazy, chew-tastic perks that Whatchamacallit fans love, plus a few more,” said Jenna Hamm, Whatchamacallit brand manager. “There were lots of great submissions but none that captured the bar's irresistible characteristics while still paying homage to the beloved Whatchamacallit brand quite like the name Whozeewhatzit.” The new bar will be available in a 1.5oz standard size (SRP $1.11) and a 3oz king size (SRP $1.66) at retailers nationwide in the US, starting next month. Hershey recently unveiled Kit Kat Thins, a new thinner version of the classic chocolate and wafer snack.

Nestlé  has announced that it is reducing the amount of packaging used across its core cereal brands in the UK, as it aims to remove 618 tonnes of packaging in 2021. The packaging reduction will see the company’s Cheerios, Shreddies, Shredded Wheat Bitesize and Honey Nut Shredded Wheat packs use between 13% and 15% less packaging than before. As a result, the new on-shelf packs will on average save an estimated 618 tonnes of plastic and cardboard packaging every year, as well as 115,000 road miles and 180 tonnes of CO2 annually due to requiring less lorries to transport its products to stores. Next year, Nestlé Cereals plans to roll out the packaging reduction across a selection of other brands produced in its UK facilities. The move to transform its packaging portfolio is also a step towards Nestlé’s wider commitment to achieve net zero greenhouse gas emissions by 2050 . Gharry Eccles, VP of UK & Oceania at Cereal Partners Worldwide – a partnership between Nestlé and General Mills – said: “Our goal has been to create the ‘perfect box’ and I’m extremely proud we have achieved this huge milestone in our journey to reduce our impact on the planet. "This is all part of our mission to both reduce and improve our packaging and will complement our commitment to making 100% of our breakfast cereals’ packaging recyclable or reusable by 2025 , which we are already well on our way to achieving. While the dimensions of our packs might have changed slightly, consumers can continue to enjoy the same breakfast cereals they know and love, while knowing excess packaging has been removed too.” The news comes after Cereal Partners announced the launch of Organic Honey and Chocolate Cheerios. Nestlé Cereals’ new on-shelf packs are now available in Asda stores and will be available in Morrisons from February, followed by Sainsburys in March and Tesco in April.

Ball Corporation has announced plans for a new €170 million aluminium can plant in the Czech Republic, as it looks to boost its output in the EMEA region. The company says that it intends to begin construction of the new facility in the spring of this year and to launch operations in October 2022. The plant, which will be located near Pilsen, in the west of the Czech Republic, is expected to employ up to 200 people and aims to meet rising demand for aluminium beverage cans. “This new facility is the next step in our commitment to the Czech Republic,” said Carey Causey, president, Ball beverage packaging EMEA. “In the Pilsen region we know we can find a skilled workforce close to our key customers, who will continue to benefit from our cutting-edge production processes, our commitment to the environment and a high-quality and sustainable beverage package.” With two production lines, the new factory is planned to occupy a site of more than 100,000 square metres in the Pilsen Digital Park, enabling further expansion when required. Gerhard Mayer, VP, operations, Ball beverage packaging EMEA, said: “We plan to install sophisticated automated equipment at the facility, leveraging the latest modern technologies to minimise environmental impacts, and strengthened by our recent commitment to 100% renewable energy to cover our operations in Europe.” Ball recently unveiled plans to boost its beverage packaging capabilities in the US with a new aluminium end manufacturing facility.

Vietnamese seafood processor Vinh Hoan Corporation (VHC) has announced a strategic investment in Hong Kong-based cultivated fish start-up Avant Meats. VHC will become a shareholder in Avant after agreeing to acquire Vinh Technology, which was incorporated in Singapore and holds a minority interest in Avant. As part of the deal, VHC will establish a strategic partnership with Avant to accelerate the commercialisation of cultivated fish proteins by enabling the start-up to utilise its global sales network and industrial manufacturing capacity. Last month, Avant raised $3.1 million in a seed funding round to accelerate research and development and bring its cultivated fish products to market in 2021. “VHC is a global leader in aquaculture and functional proteins. VHC’s knowledge of customer requirements will provide valuable guidance for our product development and commercialisation,” said Carrie Chan, co-founder and CEO of Avant. Under the terms of the agreement, VHC will also use the Vinh Technology division to access strategic opportunities in agri-tech, food tech and biotech-related to seafood and alternative proteins. Vinh Technology will join VHC’s three other divisions: Vinh Aquaculture, Vinh Foods and Vinh Wellness. According to the two companies, the strategic partnership demonstrates how Avant’s biotechnology platform can collaborate with industry players, as it looks to offer a sustainable model to produce alternative proteins. “We look forward to working with Avant to commercialise a new generation of cultivated fish proteins for food and functional applications,” said Khanh Truong, founder and chairwoman of VHC.   Tam Nguyen, CEO of VHC, added: “Avant offers a unique opportunity for us to diversify our future product portfolio to offer additional choices to address emerging consumer needs and trends.”