Lotus Bakeries, the maker of Biscoff cookies and cookie butter, will release a new line of “super-premium” ice cream in the US. The Belgian company has developed the range by pairing dairy cream with crunchy Biscoff cookies and the original cookie butter. Five flavours will be available in pint formats: original, chocolate brownie, salted caramel, Belgian chocolate chip, and blueberry cheesecake. An ice cream bar will initially come in one flavour, featuring the original cookie butter ice cream dipped in a layer of cookie butter and then enrobed in a layer of Belgian chocolate. “Biscoff is exploding in the US and we can’t be more excited to bring the beloved Biscoff taste to ice cream,” said Michelle Singer, Lotus Bakeries US general manager. Founded in 1932, Lotus Bakeries has production facilities in Belgium, the Netherlands, France, South Africa and Sweden. The firm said that ice cream is “the natural progression” for the Biscoff portfolio as it continues to expand beyond the original cookie. The new ice cream is scheduled to launch in US stores in pints in July 2019 and bars in October 2019.

Tetra Pak has joined forces with analytical solutions provider Foss to launch an advanced version of the Tetra Pak standardisation unit. Featuring accurate measurement and control of protein and fat in dairy products, the new unit has been designed to help customers ensure product quality and strengthen profitability by removing the uncertainty of sampling techniques, the companies said. The new solution uses automation hardware and software algorithms that react and adjust in real time. It delivers key data every seven seconds, enabling quicker reaction times to ensure product quality. According to Tetra Pak and Foss, the solution offers a range of benefits for companies involved cheese and milk powder production, including “uniform and on-specification product quality” as well as the “elimination of uncertainty associated with manual sampling”. Tetra Pak product manager Helen Sellar said: “Integrating our propriety software algorithm and the Foss analyser in the new Tetra Pak standardisation units with continuous protein control results in the industry’s most advanced and optimal solution for in-line measurement and control. With process variation minimised and profitability boosted, the solution is expected to pay for itself in two to four years.” Ib Haunstrup, product manager at Foss, added: “A key benefit of the integration of Foss analytic software within the new Tetra Pak standardisation units with continuous protein control is the ability to test a number of components directly, eliminating the need for manual testing and enabling producers to run at very narrow margins between specified points. “This unique technology supports producers to respond to changing market trends, such as increased demand for protein-enriched products, while also securing efficiency and product quality.” The Tetra Pak standardisation units with continuous protein control are currently being tested by Finnish dairy manufacturer Valio. “The challenge we faced was that the existing line was coming to the end of its life cycle and maintenance costs were high,” said Valio production manager Raimo Vehkoja. “This new investment gave us more accurate fat to protein ratio, giving us better use of raw materials and constant product quality. It also drastically reduces maintenance costs.” The new unit is available in Australia, New Zealand, the US, Canada, Germany, Holland, France, the UK, Denmark, Sweden and Poland, and will roll out to more markets in the next year.

AAK has launched AkoPlanet, a new portfolio of solutions for food manufacturers developing plant-based alternatives to products within the meat, dairy and ice cream segments. According to the oils and fats producer, AkoPlanet will enable food manufacturers to meet a variety of industry opportunities, such as health, nutrition and sustainability, but also the fast-growing demand for plant-based products among consumers, particularly millennials. All materials used in the AkoPlanet line are traceable to the growing region. "Vegan, vegetarian and flexitarian diets are rapidly growing, creating new and exciting opportunities for food manufacturers", said Johan Westman, CEO of AAK Group. "This development is, of course, very interesting to AAK as we have been working with plant-based ingredients for more than a century." With the portfolio, AAK aims to use its co-development approach to work together with customers to create tailor-made solutions. "Many of the key characteristics of animal-derived products can be recreated through optimal formulations of oils and fats", says Henning Villadsen, business development director at AAK. "This has positive implications for the flavour, texture and other sensory attributes of plant-based foods, enabling our customers to create great-tasting alternatives to meat, dairy and ice cream products." Last week, AAK launched Akospread, a new line of fats designed for chocolate and nut-based spread applications. The ingredient range is said to guarantee stability, spreadability, visual appeal, texture and flavour. In March, AAK announced an investment of SEK 300 million ($31.9 million) to increase capacity at its facility in Zhangjiagang, China.

Anheuser-Busch has announced that its entire portfolio of domestic beer brands in the US will be brewed with 100% renewable electricity from solar and wind power by 2021. Through a solar power purchase agreement with Recurrent Energy, the AB InBev subsidiary will purchase the renewable electricity credits from the energy delivered to the grid by a new solar energy facility being built in Pecos County, Texas. According to the brewer, the solar project marks the largest of its kind for any US beverage company and sees it reach its 100% renewable electricity target in the US four years ahead of its 2025 goal. The new solar energy facility will be fully operational by 2021 and is expected to generate 650-gigawatt hours of energy annually, allowing for the brewing of brands such as Bud Light, Michelob Ultra and Busch by 100% renewable electricity. Last year, Anheuser-Busch launched its US 2025 Sustainability Goals, focused on four key areas: renewable electricity and carbon reduction, water stewardship, smart agriculture, and circular packaging. “At Anheuser-Busch, sustainability isn’t part of our business, it is our business,” said Ingrid De Ryck, VP, procurement and sustainability at Anheuser-Busch. “This is about category leadership and making a positive contribution in the communities we live and work. “This expansion and investment in our renewable electricity commitment not only brings us closer to realising our dream of a better world, it also moves our business and operations forward.” Anheuser-Busch CEO Michel Doukeris said: “From our 18,000 colleagues to our wholesaler partners, our teams across the country will continue to find innovative ways to create a world that is cleaner and more sustainable for future generations.” This announcement follows on the heels of Budweiser becoming the first Anheuser-Busch brand to be brewed with 100% renewable electricity from wind power in 2018, which the brand showcased in a commercial during this year’s Super Bowl. Last year, Anheuser-Busch took another step towards its 2025 sustainability targets by ordering 800 hydrogen-powered semi-trucks from Nikola Motor Company, enabling the reduction of emissions produced by its dedicated distribution fleet. The company said the trucks will be integrated into its fleet from 2020 and will reduce emissions produced from its logistics operations by 18% once all 800 trucks are operational.

At this year's Global Dairy Congress, Tetra Pak’s new executive vice president, Ola Elmqvist, will share insights into future thinking from a preference for healthy choices to demands for “clean label” ingredients, fast evolving consumer trends, and the high expectations to deliver against them. These are setting the benchmark for food and drink producers - and that’s before one gets to the area receiving the most attention: impact on the environment. As consumers become increasingly aware of the need to preserve and protect the world’s resources, producers are expected to embed sustainability objectives and use future-friendly solutions, which produce more but consume less. Founded on the tenet that a package should save more than it costs, Tetra Pak is committed to developing packaging and processing solutions which help reduce food waste, increase food availability and improve resource efficiency without impact to food safety. Today’s challenges in terms of efficiency and use of resources such as energy and water, will not go away. It is of vital importance therefore to use resources in the right way, from initial processing to the final product. At this year’s Global Dairy Congress, Ola will provide a thorough overview of how Tetra Pak: Contributes to the sustainable factory of the future by developing solutions that reduce energy usage, water usage and deliver CO 2 reduction Delivers operational cost reduction for dairy producers Provides higher modularity and tailor-made solutions The most efficient dairy processing solutions and newest releases – as well as the trends that drive them and the customer benefits they offer – will also be addressed.

Snacking company Pladis has expanded its McVitie’s Jaffa Cakes portfolio in the UK with limited-edition pineapple cake bars. The new product is available now in Tesco and Asda stores with a recommended retail price of £1 and will be rolling out across all major grocery and convenience channels in the UK later this month. The pack includes five individually wrapped bars and Pladis said the cakes are “perfect for adult lunchboxes or for on the go”. Each bar contains 97 calories. “We’re thrilled to launch our limited-edition McVitie’s Jaffa Cakes pineapple cake bars, offering consumers a new taste adventure for a product they already know and love,” said David Carey, senior brand manager for McVitie’s Cake at Pladis UK&I. “Our McVitie’s Jaffa Cake bars range has become one of the fastest growing products in the cake category over the last few years. He added: “We’re excited to build on this momentum with a new zesty, potentially controversial flavour which we’re sure will spark debate with consumers around one of the country’s most loved brands.” The introduction follows on from the launch of Jaffa Cakes Nibbles and a limited-edition lemon and lime Jaffa Cakes flavour last year.  In December, Pladis UK & Ireland announced plans to make all its plastic packaging recyclable, reusable or compostable by 2025. The firm is improving labelling and joining the On-Pack Recycling Label scheme to ensure consumers are clear on how and where to recycle their packaging.

Ben & Jerry's has announced that it plans to release a cannabidiol (CBD)- infused ice cream in the US, as soon as the ingredient is legalised by the US federal government. At the moment, the US Food and Drug Administration (FDA) prohibits adding CBD to food and drinks on a federal level, but the regulator has today launched a public hearing on the legalisation of CBD-infused foods and beverages. Ben & Jerry’s, which has submitted comment on the issue, is encouraging consumers to contact the FDA during a public consultation period on the use of CBD in food, which will take place throughout July. The regulator plans to use comments from the public and companies to inform a working group, which will "explore potential pathways for dietary supplements and/or conventional foods containing CBD to be lawfully marketed". Ben & Jerry’s CEO Matthew McCarthy said: “We’re doing this for our fans. We’ve listened and brought them everything from Non-Dairy indulgences to on-the-go portions with our Pint Slices. "We aspire to love our fans more than they love us and we want to give them what they’re looking for in a fun, Ben & Jerry’s way.” Ben & Jerry's has also stated that it intends to use sustainably-sourced CBD from its home state of Vermont in any future CBD-infused ice cream products.

Unilever-owned Ben & Jerry's has launched a limited-edition raspberry sorbet ahead of summer in the US. Called Pucker Upper, the product features a tart lemonade swirl that has sour sugar bits – a new ingredient designed for the flavour. The sugar bits have a dairy coating, which prevents them from dissolving in the sorbet. Ben & Jerry's said that with half a gram of fat and 110 calories per serving, the frozen dessert “fills a niche in the sorbet category”.  "After 13 years with the company, I don't think I've ever seen a flavour quite like this," said Laura Essaid, Ben & Jerry's associate brand manager, who helped with the flavour creation process. "It's a perfect flavour for summer with a balance of sweet and sour, while light, fruity, and refreshing… plus, there's no grill required." Pucker Upper sorbet is available in pints with a suggested retail price of $4.89. Earlier this month, Ben & Jerry's formed a new dairy advisory council to provide guidance on sustainable agriculture and product manufacturing. The ice cream business has convened experts in areas such as environmental health, animal protection, water quality and organic farming. In January, the business expanded its lower-calorie Moo-phoria ice creams with the addition of two new flavours in the UK: salted caramel brownie and chocolate cookies with cream.

Ferrero has announced a definitive agreement to acquire a controlling stake in Ice Cream Factory Comaker (ICFC), a Spanish ice cream manufacturer. Headquartered in Valencia, ICFC makes a range of ice cream cones, sticks, tubs, cakes and lollies. The firm is present in more than 15 countries and has more than 700 employees at its two production facilities – in Alzira, Spain, and Castel d’Ario, Italy. The transaction is expected to be completed in July 2019. The Lamsfus family will remain a shareholder of ICFC and Guillermo Lamsfus Bravo will continue to lead the business as managing director. Ferrero said as part of its commitment to satisfying consumer needs, it is constantly evaluating new opportunities in different product categories. The Italy-headquartered firm – owner of brands such as Nutella, Kinder Chocolate and Tic Tac – last month acquired a range of businesses from Kellogg in a deal worth $1.3 billion. Included in the transaction were Kellogg’s cookie, fruit and fruit-flavoured snack, ice cream cone and pie crust businesses. Last year, Ferrero became the third largest confectioner in the US after acquiring Nestlé’s US confectionery unit for $2.8 billion. In its financial year ended August 2018, Ferrero posted consolidated turnover of €10.7 billion, up 2.1% on the previous year.

On the 25th of May the USA will be celebrating National Wine Day, a beverage which has been enjoyed for centuries by cultures worldwide. From canned wines to cannabis infusions, FoodBev is raising a glass to this perennial alcoholic drink by looking at the top new global wine industry trends of 2019 so far. RTD / canned wines The global alcoholic RTD market has been estimated to grow at a CAGR of 3.32% from 2019-2027, according to Inkwood Research, and wine sold in cans will play a major part in this. One of the main driving forces behind canned wine is millennial drinkers. The convenience of canned wines being sold in single measures, alongside the environmental benefits of the recyclability of cans over glass bottles, are two of the main reasons for this. Earlier this year, British start-up company Nice launched a pale rosé and a sauvignon blanc that rolled out to 600 Sainsbury’s stores. Canned wines hitting the supermarket shelves is a clear indicator that this trend is on the rise this year. Low alcohol & alcohol-free At the end of last year, alcoholic beverage giant Diageo identified low- and no- alcohol as the number one trend for 2019. As consumers are being moving towards healthier lifestyles, there are an increasing number of people seeking to reduce their alcohol intake. Offering low- or no-alcohol options does not necessarily just appeal to the health-conscious, but also has the potential to appeal to consumers more broadly by widening choice. From BrewDog releasing a low-alcohol craft beer to Asahi introducing a 0.0% non-alcoholic beer in the UK, the beer category has taken the lead in this trend. But we are now seeing the wine category step into this arena, with the launch of craft soda brand Sparklingly Sober in January 2019, with brands starting to offer an alcohol- free alternative to fizzy wine. Cannabis infusions While alcohol consumption among younger consumers has reportedly declined, a rise in CBD-infused beverages has been evident over the past year. The increasing legalisation of cannabis in the US has led the trend of cannabis-infused wines across the nation. So far, we have witnessed various US brands, such as Rebel Coast Winery, sell wine infused with cannabinoids. But like most other cannabis-infused wines, this innovative wine does not contain alcohol. In September 2018, the state of California passed Assembly Bill 2914 prohibiting alcoholic beverages combined with cannabinoid being sold, which could set a precedent and lead the way for alcohol-free wine in 2019. Vegan wines There is no doubt consumer demand for plant-based products has rocketed recently. During the winemaking process, egg whites and some fish products are traditionally used when clarifying the wine before bottling. To respond to consumer demand, vegan-friendly wines, that are fined with non-animal agents such as clay-based bentonite, are becoming more popular. Supermarkets have certainly been hopping on this trend, for instance retailer Marks & Spencer now has over 384 vegan-friendly wine options. Sustainability Arguably, one of the biggest recent food and beverage trends has seen brands moving towards more environmentally-friendly decisions in order to align with consumer concerns over sustainability. One way the wine industry has responded to this is seen in the rise of winemakers moving towards renewable energy. At the end of 2018, Pernod Ricard Winemakers announced its commitment to sourcing 100% renewable electricity in Australia by mid-2019. Other big industry names, such as Australian Vintage, are making similar moves by sourcing energy from solar and wind farms. Packaging is another area that the industry has been making sustainable decisions. Garçon Wines, who won a World Food Innovation Award this year for their packaging design, have created a flat wine bottle made from 100% recycled PET that is fully recyclable.

Mars Wrigley Confectionery has expanded the range of its single-serve ice creams with the introduction of the Snickers Dark Chocolate and Twix Triple Chocolate ice cream bars.  The new Snickers Dark Chocolate Ice Cream bars are the first new ice cream flavour in the brand's history, featuring a blend of peanut butter chocolate ice cream, peanuts and caramel, coated in dark chocolate.  Mars has also launched the Twix Triple Chocolate Ice Cream bar to complement the recent launch of its Triple Chocolate Cookie Bar. The ice cream bar features chocolate ice cream coated with caramel and chocolate cookies and dipped in chocolate. Emily Strobel, Mars Ice Cream director of marketing said, "We are thrilled to expand our ice cream line with the launch of new Snickers Dark Chocolate Ice Cream Bars and Twix Triple Chocolate Ice Cream Bars. These two decadent innovations feature a combination of rich, new flavours and a blend of creamy chocolate that make them the perfect summer treat for chocolate lovers everywhere." The Snickers Dark Chocolate Ice Cream bars and Twix Triple Chocolate Ice Cream bars are now available across the USA, with a suggested retail price of $4.19 for 6-pack or $1.99 for individual ice cream bars.

BrewDog has boosted its low-alcohol beer portfolio with Punk AF, which the Scottish brewer says “delivers all the attitude and flavour” of its flagship Punk IPA. The beer maker said the launch marks a new chapter in its quest for craft beer perfection in the low-alcohol category. With an ABV of 0.5%, Punk AF is said to have grassy and pine notes, sitting on a solid malt bassline. The brew is available now in the UK in both 300ml cans and bottles. James Watt, co-founder of BrewDog, said: “Punk IPA is the beer that kick-started a revolution. With the creation of Punk AF, we’re continuing to push our limits and expand the possibility of what craft beer can be. We’re tearing down the image of alcohol-free beer as weak and flavourless. Say hello to the punkest new beer in town.” Following a backlash for creating what it described as “Britain’s strongest beer”, BrewDog released Nanny State in 2009 to counter critics. The focus on Nanny State is on flavour rather than alcoholic strength, and it has now become BrewDog’s fourth-biggest product in the UK off-trade, contributing to 5.7% of the total portfolio, and delivering 38.7% value growth year on year.   Last October, Scotland-headquartered BrewDog closed its Equity for Punks V crowdfunding round , securing £26.2 million in one year.  A total of 50,000 people invested in the crowdfunding drive, more than the total of the previous four Equity for Punks crowdfunding rounds combined. Funds raised through the initiative are supporting BrewDog to expand its breweries in both Ellon, Scotland, and Columbus, Ohio, as well as accelerating the construction of its  new site in Brisbane , Australia. In April, the company acquired a brewery and taproom in Berlin from US-based Stone Brewing, as it aims to further elevate the status of craft beer in Germany.