Tetra Pak has launched new best practice lines for yogurt products – a suite of services to support a variety of yogurt innovations to address growing consumer demand. The guidelines support the design of customised solutions for five types of yogurt products: stirred, set, drinking, concentrated and ambient. These are specific sets of guidance that can be tailored to match particular production needs of different types of yogurt. “Rapidly shifting consumer preferences and a sustained focus on health means that our customers need to be simultaneously agile, specific and consistent in their production,” said Frederik Wellendorph, vice president liquid food at Tetra Pak. “Using expertise gathered from more than 300 yogurt equipment installations worldwide, we can partner with customers to help them reach a new level of ‘yogurt-fluency’ and better enable business growth.” Tetra Pak has been working with Brazilian dairy company Betânia on a customised processing solution at a dedicated product development centre in Monte More near São Paulo.​ Bruno Girão, CEO of Betânia, said: “By converting chilled yogurt into ambient, we can now sell our products in northeastern Brazil without having to invest in a costly chilled distribution chain. It’s an innovative approach that is helping us expand our business.”

Irish dairy company Aurivo has invested €6 million to create a sustainable liquid milk facility at its site in Killygordon, County Donegal. Forming part of the cooperative’s €48 million capital investment programme that was announced last year, the project will double the processing capacity of the plant, which produces a variety of fresh milk products for brands such as Donegal Creameries, Connacht Gold and Organic for Us. The upgrades, which were unveiled by Ireland’s Minister for Education and Skills, Joe McHugh, will allow the Killygordon milk plant to reduce on-site fossil fuel consumption by 80%. A larger pasteuriser, separator and homogeniser and milk standardising equipment have all been installed. “As the second largest liquid milk processor in the country, this investment enhances and solidifies our market position,” said Aaron Forde, CEO of Aurivo. “The increased capacity aligned with cost efficiencies and positive environmental impacts readies our Killygordon plant for long term sustainable growth and contributes significantly to Aurivo and its consumer foods business. “This investment, along with others as part of our five-year growth strategy, works to ensure that all our efforts are directed to doing the best job possible to maximise the return to our member-owners while maintaining a strong sustainable business.” Pat Duffy, chairman of Aurivo, added: “On behalf of the board of Aurivo, I am very pleased to unveil this phase of our investment programme in Killygordon. This investment could not be possible but for our valued suppliers in the northern half of Ireland. “These are indeed challenging times for the Irish dairy sector and we are acutely conscious that in the event of a no-deal Brexit, with dairy products being hit the hardest, the impact of tariff barriers and bureaucracy will have a hugely negative impact on farmers north of the border. “As a co-op, Aurivo is focused on making our suppliers’ businesses as profitable and sustainable as possible, and since Brexit became a reality in 2016, we have been developing plans to ensure that we can efficiently process and market Northern Ireland milk supply over the coming years.”

An artificial ‘tongue’ that can taste subtle differences between drams of whisky could help tackle the counterfeit alcohol trade, scientists say.  Engineers from the Universities of Glasgow and Strathclyde built the tiny taster, which exploits the optical properties of gold and aluminium to test the tipples. Sub-microscopic slices of the two metals, arranged in a checkerboard pattern, act as the ‘tastebuds’ in the team’s artificial tongue. The researchers poured samples of whisky over the tastebuds – which are about 500 times smaller than their human equivalents – and measured how they absorb light while submerged.  Analysis of the subtle differences in how the metals in the artificial tongue absorb light allowed the team to identify different types of whiskies.  The team used the tongue to sample whiskies such as Glenfiddich, Glen Marnoch and Laphroaig, and it was able to taste the differences between the drinks with greater than 99% accuracy. It was capable of picking up on the subtler distinctions between the same whisky aged in different barrels, and tell the difference between the same whisky aged for 12, 15 and 18 years.  Dr Alasdair Clark, of the University of Glasgow’s, said: “We call this an artificial tongue because it acts similarly to a human tongue – like us, it can’t identify the individual chemicals which make coffee taste different to apple juice but it can easily tell the difference between these complex chemical mixtures.  “We’re not the first researchers to make an artificial tongue, but we’re the first to make a single artificial tongue that uses two different types of nanoscale metal ‘tastebuds’, which provides more information about the ‘taste’ of each sample and allows a faster and more accurate response.  “While we’ve focused on whisky in this experiment, the artificial tongue could easily be used to ‘taste’ virtually any liquid, which means it could be used for a wide variety of applications. In addition to its obvious potential for use in identifying counterfeit alcohols, it could be used in food safety testing, quality control, security – really any area where a portable, reusable method of tasting would be useful.”  The team’s paper, titled ‘Whisky tasting using a bimetallic nanoplasmonic tongue’, is published in Nanoscale.

Mondelēz International has pledged to bring those of its chocolate and biscuit products typically bought by parents for children under 100 calories. The move will take place across the UK and Ireland, and reportedly will see “billions of calories removed from the market”. The company plans to bring Cadbury Mini Fingers and Cadbury Animals under 100 calories as early as next month, with consumer favourites including, Fudge, Curly Wurly and Chomp, as well as Barny sponge bears, brought under 100 calories by the end of 2020. Mondelēz aims to implement the change to Oreo Mini snack packs and Freddo Face Cakes in 2021. The announcement feeds into Mondelēz International’s wider commitment to reducing childhood obesity: focus on portion control is recognised as one of the most effective ways of helping consumers balance their calorie intake. Louise Stigant, UK managing director at Mondelēz International, commented: “We want to support parents when they choose to give their children a treat and introducing this calorie cap will make it simpler for them to find a treat under 100 calories that children will enjoy.” The move follows the recent launch of Cadbury Dairy Milk with 30% less sugar, as well as Maynards Bassetts Wine Gums with 30% less sugar. In 2014, the company introduced a 250-calorie cap on all single-serve chocolate bars and launched a 98 calorie Cadbury Dairy Milk bar. Mondelēz International is also supporting Betreatwise, which was re-launched last year as an industry initiative with other leading confectionery companies to remind people that confectionery is a treat, designed to be enjoyed as part of a balanced diet and active lifestyle. The logo has been redesigned to be more prominent on pack and act as a visual prompt to remind people to treat in moderation. The newly re-designed Betreatwise logo will be extended across Mondelēz packaging.

Aseptic packaging producer SIG Combibloc will invest €180 million to build a new packaging production plant in Suzhou, China, as the company targets further growth in Asia. Expected to become operational in 2021, the 120,000 square-metre site will produce aseptic cartons, and SIG claims that the new site will enable the company to bring new packaging concepts to market. The plant will be SIG's second in the country, and will be located on the Suzhou Industrial Park in close proximity to its existing production facility and its recently-opened Tech Centre. According to SIG, the decision to build the new site was influenced by changing consumer habits in the region, as increased spending power and a growing preference for on-the-go consumption mean that millions of people are only now starting to consume packaged food and beverages. Rolf Stangl, CEO of SIG, said: “The food and beverage market in Asia has seen continuous growth and is expected to continue on that path. "Our new production plant will ensure we continue to excel at bringing new and exciting product and packaging concepts to market, quickly and efficiently. "Together with our Tech Centre close by, the new plant is another pivotal moment for SIG in Asia. We will grow our business in the APAC region, but also expedite true beverage and dairy innovation for our customers, so they can quickly adapt to the changing lifestyle needs of Asian consumers.”

GNT Group has developed a new range of Exberry liquid and powdered red Coloring Foods that are free from added sugar. Available globally, the new reds deliver colours that are “50% more intense”, which means they can be used in lower dosages to achieve the same effect. The colours contain just two raw materials, helping food and beverage manufacturers achieve shorter, cleaner ingredient lists. All are natural and derived from fruits and vegetables grown by GNT’s group of farmers. The new Exberry reds range includes shades such as vivid red, purple plum, veggie red and brilliant pink, made from fruits and vegetables including carrots, blackcurrants, radishes, blueberries and sweet potatoes. All are suitable for vegetarians and vegans. Sonja Scheffler, product manager at GNT, said: “These improved powdered and liquid reds highlight how we are always looking to evolve our Exberry Coloring Foods portfolio to deliver optimised appearance and performance at a lower cost without sacrificing quality.” Exberry Coloring Foods are colouring ingredients obtained from fruits and vegetables using gentle, physical processes such as pressing, chopping, filtering and concentrating. According to GNT, the products retain the characteristic properties of the source material and the concentrates are not selectively extracted. Consequently, they are not classed as food additives but foods with colouring properties and, therefore, qualify for cleaner and clearer labelling declarations.

Ardagh Group has expanded its range of coloured tabs and shells for cans with a new copper colour. Suitable for diameter 202 can ends and diameter 200 ends, the copper effect has been created to increase the visual impact of canned products. The colour has been approved for both Ardagh’s coloured tabs and shells lines, meaning its customers can choose copper for both parts of the beverage end together or match it with the firm’s other colour options. Ardagh said the copper colour will be an apt choice where the final product is linked with copper still distilling or, more broadly, where the brand is positioned at the top end of the market and is seeking an exclusive appeal. Dirk Schwung, sales director at Ardagh Group’s European metal beverage division, said: “We are proud to be introducing this unique copper tone as a new colour option for the tab, the shell or the entire beverage end. “At Ardagh, we’re constantly innovating, looking for new ways to meet customers’ branding needs, and to support new trends in design.” Earlier this month, Ardagh announced that it has entered into an agreement to combine its food and specialty metal packaging business with Exal Corporation, a producer of aluminium containers, to form Trivium Packaging. Headquartered in the Netherlands, Trivium will operate 57 production facilities, principally across Europe and the Americas, employing approximately 7,800 people.

With the explosive rise in low to non-alcohol drinks and liqueurs on the market this year, alcoholic beverages are having to find a way to stay relevant. Though many people are choosing to cut back or cut out alcohol altogether, bars won’t be shutting up shop just yet. The global alcoholic beverages market is estimated to grow at a CAGR 4.09% for the next 6 years according to a report released by WiseGuyReports. Many brands are finding a way to cross their product with another and create a new offering in their category. They are also releasing more premium level products to attract customers looking for not just a drink but an experience, making the choice of an ABV more worthwhile. Consumers are demanding more from their beverages and brands are rising to the challenge. Let’s look at these five emerging alcoholic trends that will likely continue into 2020. Fruit-infused beer Lime is no longer the only fruit that is acceptable to mainstream beer drinkers. Fruit beers have always had their own category in the beer world but have struggled to gain respect as “real beers”. Brands such as Jubel Beer, who were finalists in the WBIA for 2018, debuted as a peach-flavoured infused beer in 2017 to mimic Demi Peche from the Alps, and recently released an elderflower flavour last month. Fruit makes it easy to mask beer’s more acquired taste creating the perfect ‘crossover’ beer for people who are reluctant to try it. So much so that larger brewers such as AB InBev are incorporating fruit into their beers, with flavours such as last year’s Bud Light Orange and 2019’s new Michelob Ultra Infusion range featuring a lime and prickly pear flavour combination. Bud Light Lime hit the market in 2008 and has maintained enough momentum to stay in production. New exotic flavours such as Yuzu and Acai could be brewing up soon as well. RTD Ready to Drink cocktails have exploded on the scene recently and new versions are being released by established and newcomer brands alike. Recent figures from CGA value the total of RTD sales in the UK last year at £472m, while Mintel predicted a 9% rise in RTD cocktail sales by volume over a five-year period starting in 2016. Low alcohol, low sugar and natural ingredients are appealing to the health-conscious consumer, whereas the price point of RTD cocktails can be half the cost of on-trade servings. . Both are important factors when appealing to the target audience of 18 – 24-year-olds, who are more informed and selective than previous generations. They are attracted to stylish packaging, the portability of the product and the ability to share with friends, whether in person or on social media and competition for their attention is fierce. Established brands such as MillerCoors and Kopparberg are creating their own line of RTD as a brand extension to capitalise on the trend.. The majority of RTD cocktails come in a can which combines convenience and lifestyle; they don’t break or shatter like glass, are allowed poolside in most places, plus are virtually spill-proof and are easily recyclable. This category will continue to grow, especially with premium brands entering the mix. Cannabis-infused beer As cannabis acceptance and consumption grows, manufacturers are debuting the ingredient in their food and beverage products. Legislation is slowly turning over by country and per state in the USA. As cannabis as an ingredient is gaining exposure and understanding, clearer legislation should soon follow. Let’s define the two things in cannabis that are currently being used in food and drink industry and the differences between them. The cannabis plant produces chemicals known as cannabinoids, one of which is cannabidiol, or CBD. CBD is non-psychoactive and is currently gaining recognition for its potential health benefits around reducing symptoms of anxiety, insomnia and seizures caused by epilepsy. THC (tetrahydrocannabinol), on the other hand, is the psychoactive component in cannabis that makes users feel "high". It’s currently illegal to combine THC and alcohol in a single product so when it is used, it is being infused into non-alcoholic (0% )beers, such as Coastal Haze launched by San Diego-based High Style Brewing Company. CBD is legal to use in a range of products though its worth noting the potency stated, as some smaller doses seem to have a negligible effect. In Canada, which recently legalised marijuana on a federal level, the worlds’ largest brewing company AB InBev is teaming up with Canadian cannabis producer Tilray to research and invest in cannabis-infused products. Cannabis is certainly creating a new category in the health and wellness market. Think Pink - Bright drinks appeal for the (Insta)gram When it comes to food and drinks, presentation is everything. With 80% of consumers willing to purchase something based on a friend’s suggestion, companies are putting more effort into making their products aesthetically-pleasing, especially for social media sharing. However, Will Holt, co-founder of Pinkster, a gin made with raspberries, says “ We’ve long encouraged people to focus on the flavour and the colour. Drink pink because it tastes good, not just because it looks Instagrammable in the glass.” So why pink instead of green or blue? Pink is subtle, especially when combined with a mixer, and can convey sweetness with strawberries or tartness with raspberries, giving it variety. It can be deemed to appear more sophisticated and premium than say, a blue hued drink which may be associated with overly-sweet flavours aimed at a younger market. It can also have shelf-appeal and consumers are naturally drawn to it. Another reason that flavoured gins have gained momentum in the past couple of years is that they appeal to people who normally wouldn’t choose gin, allowing them to experience it alongside a familiar flavour. From pink Mermaid gins, to rose variants in ciders, to pink coconut waters, this hue is the unofficial colour of 2019 with no signs of fading away just yet. Mexican liquors and flavours, Mezcal Tequila and Tres Leches Mexico is having a moment with Mezcal, Tequila and inspiring dessert-flavoured liquors. Mezcal, a tropical agave plant-based liquor that touts a smoky flavour, is gaining on-trade appreciation with bartenders from LA to NYC, who see its potential in offering something different to their cocktails. Tequila, which is a Mezcal made from the Blue Agave plant specifically, is becoming a liquor to sip instead of slam with distilleries creating premium and ultra-premium small batch bottles appealing to drinkers who don’t mind paying for top quality. Kahlua is no longer the only Mexican mixer liqueur you might recognise on the shelves behind the bars or at the supermarket. Bailey’s recently released a Tres Leches flavour, paying homage to the traditional cake made with 3 types of milk (regular, condensed and cream), whilst those who would like a bit of heat to sip on can find this in Ancho Reyes Chile Liqueur, made from dried poblano chilis. Are you a trendsetter? Many alcoholic beverages hitting the shelves in the past year have been tailored for consumers seeking new flavour experiences and options. If you think you have an award-worthy beverage innovation, be sure to enter the World Beverage Innovation Awards 2019.

Unilever's second-quarter results were tempered by poor spring weather in Europe and North America, with faltering ice cream sales leading to stagnant revenue growth in the quarter. Unilever recorded net revenues of €13.7 billion for the quarter, a 0.1% decline when compared to the same period last year. However, the owner of brands including Ben & Jerry’s, Magnum and Marmite claimed that its underlying sales rose 3.5% in the second quarter, but that was lower than the average forecast from analysts, who had predicted a 3.7% rise. In Europe, wet weather dampened ice-cream sales following two years of unusually hot early summers, while growth in India slowed, which the company attributed to a late monsoon season and lower food inflation. For the first half of the year, the company's turnover decreased by 0.9%, as the company continues to be affected by overhead costs from the sale of its spreads business in 2017, though this was partially offset by a currency benefit of 1.1%. In the company's foods and refreshment division, underlying sales grew 1.3%, largely boosted by price increases. Despite weaker performances in Europe, ice cream sales in Asia were boosted by new product releases such as Magnum white chocolate and cookies. The performance of savoury products was also helped by the launch of new products, as snack pot variants met the increasing consumer preference for convenience foods. Unilever registered strong growth in developing markets, with underlying sales growing 6.2% In Asia/AMET/RUB and 4.9% in Latin America, offsetting a 1.6% sales decline in developed markets. Unilever reiterated that growth acceleration remains its core priority, and that it was still on target to achieve its 2020 growth target. Unilever CEO Alan Jope said: “We have delivered consistent growth within our guided range for 2019, led by our emerging markets. "Accelerating growth remains our top priority and we continue to evolve our portfolio and seek out fast growth channel and geographical opportunities, as well as address those performance hotspots where growth is falling short of our aspirations. "For the full year, we continue to expect underlying sales growth to be in the lower half of our multi-year 3-5% range, an improvement in underlying operating margin that keeps us on track for the 2020 target and another year of strong free cash flow. "Our sustainable business model and portfolio of purpose-led brands are key to delivering superior long-term financial performance.”

Mondelēz International has launched Cadbury Dairy Milk 30% Less Sugar chocolate, which it describes as “the most significant innovation” in Cadbury’s history. The introduction of the new bar is the culmination of a three-year project, which involved more than 20 scientists, nutritionists and chocolatiers to create the chocolate without the use of artificial sweeteners. As well as the classic Cadbury Dairy Milk bar, the lower-sugar chocolate features in Cadbury Dairy Milk Caramel, Cadbury Dairy Milk Fruit & Nut and Cadbury Dairy Milk Oreo variants.  Claire Low, Cadbury associate marketing director, said: “We’ve recognised that there is an increasing trend for people wanting to manage their sugar intake and that’s why we have worked tirelessly to create a Cadbury Dairy Milk bar with 30% less sugar, which still tastes great. “We are committed to responding to relevant consumer trends, and are always striving to offer chocolate lovers greater choice through exciting innovations and portion control offerings.” The new chocolate is available now in the UK with a recommended retail price of £1.49. Last month, Mondelēz announced plans to invest £4.7 million into its UK food research and development programme to support the creation of new and improved chocolate, biscuit and candy products for over 150 different countries. The company expanded its Cadbury portfolio last year with the introduction of Darkmilk, which combines both dark and milk chocolate flavours.

A new dairy facility in Ohio has opened its doors and will supply fresh milk to Danone North America for use in brands such as Activia, Danimals, Dannon, Light & Fit and Oikos. Called MVP Dairy, the facility is located in Mercer County and is a partnership between McCarty Family Farms and VanTilburg Farms. The dairy is 18 miles from Danone's yogurt facility in Minster and is home to nearly 4,500 cows. The farm features a patented anaerobic treatment cell system that reduces waste solids and consumption of water. MVP Dairy is certified by Validus, an independent audit firm with requirements for “socially responsible, scientifically based, economically viable long-term solutions for dairy animal care”. Mariano Lozano, CEO of Danone North America, said: "We are very pleased that our partnership with the McCarty family, which began almost ten years ago, now includes this state-of-the-art new dairy farm.  “The McCarty VanTilburg dairy is leading the way in highly efficient, sustainable agriculture and best-in-class cow care. The innovative practices employed at this dairy will undoubtedly inspire others to follow." Ken McCarty, co-owner of MVP Dairy, said: “We are constantly striving to provide our cows with first-class care. We know our cows' well-being and sustainable farming practices bring value to the foods produced by Danone that are made with our milk so it's important that we continue to push ourselves to do even better." MVP Dairy co-owner Kyle VanTilburg added: “Our desire to work with Danone started with their commitment to create more healthy and more sustainably produced foods. Our family has been farming here in Celina for more than four generations, and we are passionate about using farming methods to ensure we are conserving the land and improving soil health for generations to come." Earlier this month, Danone North America expanded its Two Good Greek yogurt range in the US with three new flavours: black cherry, coconut and plain.

Botanical beverages maker Fentimans is launching a new light soft drinks range in the UK to meet consumer demands for lower-calorie beverages. The company has chosen three of its top-selling flavours and crafted the recipes to be lower in calories. The line includes a lower-calorie version of rose lemonade, gently sparkling elderflower and sparkling raspberry. The drinks have been created by adopting the same brewing method Fentimans has been using for more than 100 years, where milled ginger root and botanicals are fermented for seven days. The new recipe for the Fentimans light range contains no artificial sweeteners. Each drink has less than 60 calories per bottle, while sugar has been reduced to 4.8g per 100ml. “We know that a growing number of our audience are increasingly looking for great-tasting light drinks with fewer calories,” said Andrew Jackson, Fentimans marketing director. “At Fentimans, great flavour is our number one objective, so we have worked long and hard on the new recipes to ensure we can deliver a lighter option of our classic drinks, with absolutely no compromise on flavour.” The new Fentimans light range will be launched in a new 250ml bottle – available in both single and four-pack formats. In recent weeks, Fentimans has expanded its rum mixer portfolio with new Tropical Soda and has introduced a new pink ginger beverage.