Nestlé USA will simplify the route to market for its pizza and ice cream products – including brands like Breyer's, Häagen-Dazs and DiGiorno – by exiting its frozen direct store delivery (DSD) network and transitioning to a new warehouse model. The company said that the "change will leverage the highly efficient warehouse network that Nestlé already uses for its frozen meals and snacks", meaning it can better meet the needs of both retailers and consumers. The planned transition will commence in the third quarter of this year, and is expected to be complete early in the second quarter of 2020. Steve Presley, chairman and CEO of Nestlé USA, said: "Ice cream and pizza are growing categories in which we hold strong leadership positions. As we continue to focus on driving long-term profitable growth, leveraging a simpler route to market unlocks resources we can use to fuel our efforts in demand generation, such as product innovation and brand building." The food industry is facing unprecedented shifts in consumer behaviour as the nature of how consumers eat, shop and engage with brands continues to change. At the same time, retail customers are also changing how they do business. Nestlé said it is adapting to this new environment, with the transition part of its broader efforts to transform its organisation and accelerate growth. "Moving to a warehouse model has numerous benefits for us and our retail customers," Presley added. "By taking advantage of the unmatched breadth and depth of our existing frozen warehouse network, our retail customer partners can better leverage their existing networks. This change is a win-win for Nestlé and our customers." Presley added: "This decision came after careful consideration and, while critical to achieve our business goals, it will impact employees in our sales and supply chain teams, and will result in the closure of eight company-owned frozen distribution centres and our frozen inventory transfer points. These employees have worked incredibly hard to serve our customers. Treating them with respect through this process is a top priority for us, and we are committed to doing all we can to provide them information, resources and support."

The Jack and Coke is a staple cocktail for many bars, and now Coca-Cola has developed a range of mixers made specifically for dark spirits such as whisky, bourbon and rum. Marking a global first for the company, the Coca-Cola Signature Mixers have been developed in partnership with a number of bartenders from around the world, a project which started in May 2018. The line will be released in the UK in June and includes four flavours: Coca-Cola Signature Mixers Smoky Notes by Max Venning, Spicy Notes by Adriana Chía and Pippa Guy, Herbal Notes by Antonio Naranjo and Woody Notes by Alex Lawrence. Each flavour was created following a process which saw the bartenders experiment with over 200 contemporary and traditional ingredients. A number of concepts were created and trialled with consumers, and the four most popular flavours were selected for release. The Coca-Cola Signature Mixers will be packaged in a contemporary Hutchinson glass bottle, inspired by the glass bottle first used by Coca-Cola in 1894. Ana Amura, senior brand manager at Coca-Cola Great Britain, said: “Coca-Cola has always had a synergy with dark spirits and classic cocktails, from the inception of the iconic Cuba Libre in the late 1900s to the popular Whisky & Coke in the early 20th century. "With the rise of mixed drinks, we’re excited to announce the launch of Coca-Cola Signature Mixers, a specific range uniquely created to mix with dark spirits. “Working with an inspirational group of global mixologists to create amazing flavour combinations, we hope Coca-Cola Signature Mixers open up the world of mixology to an even wider audience.”

Mondelēz International recorded a 3.7% increase in organic net revenue in its first quarter compared to the same period last year as the company was boosted by its performance in emerging markets. For the three months ended March 31, the maker of Oreo cookies and Cadbury chocolate said its organic net revenue, which is defined as net revenue excluding the impacts of acquisitions, divestitures and currency rate fluctuations, rose to $7.02 billion. Organic net revenue in the firm’s Asia, Middle East & Africa unit was up 6.1%, while growth in North America was 0.5%. However, reported net revenue for the quarter was down 3.4%, in part due to unfavourable currency impacts. Meanwhile, operating income was down 15.4% to $1.04 billion. Mondelēz CEO Dirk Van de Put said: “Our strong start to the year demonstrates clear progress against our plans to accelerate volume-led growth by adopting a more consumer-centric and agile mindset. "We continue to see solid fundamentals in our categories and key markets, including good momentum in emerging markets. Our progress reinforces our confidence that the investments we are making behind our global and local brands, our sales capabilities and our innovation will deliver sustainable long-term growth and create value for our shareholders." In an earnings call with investors, Dirk Van de Put added: “We had strong growth across most global brands, but I want to call out Oreo, our biggest brand, which grew double-digit, which is quite remarkable, and also Cadbury Dairy Milk, another one of our big brands, which grew high single-digit.” During the quarter, Mondelēz bought a minority stake in Uplift Food , a producer of prebiotic functional food supplements, and joined forces with business incubator The Hatchery Chicago to increase innovation efforts in the snacking space. Last month, the firm, through its SnackFutures programme, announced an investment in the company behind snack brand Hu Products . For 2019, Mondelēz predicts organic net revenue growth of between 2% and 3%.

Mondelēz International has announced a collaboration with Israeli food-tech incubator The Kitchen to boost opportunities in the snacking segment. The partnership is led by Mondelēz’s research and development team as well as SnackFutures, the company’s innovation and venture hub. Through the collaboration, Mondelēz said it will have “unparalleled access and visibility to one of the world’s leading food-tech ecosystems”. At the same time, the firm will offer technological and commercial expertise to entrepreneurs from The Kitchen and provide an opportunity to work in the company’s global technical centres, including access to pilot plants and internal experts across areas such as research and development, food safety, marketing insights and operations. Founded in 2015 and owned by Strauss Group, The Kitchen invests in and nurtures technology start-ups. It has partnered with 12 companies so far including plant-based yogurt maker Yofix and Inspecto , an Israeli firm that aims to make food contaminant testing quicker and more reliable. “With over 6,600 active start-up companies and a steady growth year on year, the Israeli innovation ecosystem is one of the most dynamic in the world and we’re thrilled to be part of it,” said Tim Cofer, chief growth officer of Mondelēz International. “We’re looking to collaborate with the best and brightest talent in advancing the future of snacking. We know we don’t have all the answers within our four walls, so we’re on a mission to create an unconventional ecosystem of partners. The collaboration with The Kitchen is another great example of this ecosystem at play.” Jonathan Berger, CEO of The Kitchen, said: “The Kitchen, as a ventures builder, constantly seeks to bring value to its portfolio companies. Partnering with an industry leader such as Mondelēz International will bring tremendous value to The Kitchen and our portfolio companies. “We look forward to working with their dedicated team and to introducing Israeli food-tech innovation from seed to shelf around the globe.” As part of the collaboration, Rob Hargrove, executive vice president of research, development and quality at Mondelēz International, has joined The Kitchen advisory council. “There’s no doubt that Israel is a world leader in food and agricultural innovation, and we’ve been truly inspired by the talented entrepreneurs that are part of The Kitchen,” he said. SnackFutures was launched by Mondelēz last November in a move to capitalise on emerging growth opportunities in the snacking segment. Last week, the company made the second investment as part of the programme – partnering with the company behind snack brand Hu Products .

Pepsi has launched three new flavoured variants in the US, as the uptake of sophisticated flavours in the cola category continues. The new berry, lime and mango colas represent the first time that Pepsi has added real fruit juice to its colas, which the company claimed would "create a bolder flavour experience". They join Pepsi's existing flavour portfolio, which comprises vanilla and wild cherry variants, and comes amid widespread flavour innovation across the category. Rival Coca-Cola has experimented with provenance-led flavours like Georgia peach and California raspberry, as well as completely overhauling its Diet Coke range with flavours such as twisted mango, zesty blood orange and feisty cherry. The launch follows Pepsi's announcement that it will release "the world’s first nitrogen-infused cola", potentially opening up an entirely new beverage category. Called Nitro Pepsi, the drink combines nitrogen infusion with the classic Pepsi taste to deliver "an entirely reimagined cola experience”. The brand has also previously experimented with cola flavours like ginger, raspberry, salted caramel and cinnamon. Todd Kaplan, vice-president of marketing for Pepsi, said: "We are really excited to release these three new flavours, as they provide our fans with a flavourful new cola experience that combines the delicious flavour of an ice-cold Pepsi with a splash of real fruit juice. This unique twist on cola creates an unbelievably delightful taste profile that is unparalleled in the marketplace, creating a refreshing way for people to cool off in the warm weather." All three new flavours are available in 12 packs of 12oz cans through national retailers until mid-June. After, the three products will be available in packs of eight 12oz sleek cans sold at Walmart and Target.

Charoen Pokphand Foods (CP Foods) is to acquire Canadian pork producer HyLife Investments for CAD 498 million ($370 million), expanding its presence in North America. The deal will see CP Foods take control of 50.1% of HyLife, with Japan's Itochu continuing to hold the remaining 49.9% of shares. Manitoba-based HyLife produces and exports a range of premium pork products; set up in 1994, the company today processes more than 2 million hogs per year and exports to 20 different countries, employing over 2,000 people worldwide. The two companies said that CP Foods' investment would propel HyLife’s growth into the fast-growing Asian, North American and international markets. HyLife CEO Grant Lazaruk said: “This is a win-win for HyLife, CP Foods and Manitoba’s agricultural industry. Together, our globally established companies will significantly strengthen our market position. Not only do we share similar values, but our strategies also correspond with one another. Through this agreement, we will build on the success of our growing pork business and brands to our customers globally, including our fresh chilled pork products to Japan, which we proudly grow and process right here in Manitoba.” Claude Vielfaure, President of HyLife, added: “This new agreement will ensure continued job creation across the province and beyond as well as promote increased demand for our value-added pork. The Province of Manitoba has been open for business and has empowered our company to attract foreign investment and to enable us to grow our integrated pork company domestically and internationally. We are proud to put Manitoba on the world map and look forward to continuing our outstanding relationship with suppliers, partners and communities across Manitoba.”

Mondelēz International has made its second investment as part of the SnackFutures programme it launched at the end of last year – this time investing in the company behind snack brand Hu Products. Hu offers a range of minimally processed snack foods – including grain-free crackers, tea and coffee, dark chocolate and chocolate-covered pieces – under the tagline "get back to human". Founded in 2012 as a family business, Hu began as Hu Kitchen in New York City – a high-end kitchen and market focused on paleo-inspired foods – before quickly expanding into the CPG marketplace. Mondelēz's involvement will be just the latest vote of confidence in its rapidly expanding business. Mondelēz said that Hu had "developed into a premium, multi-SKU brand portfolio of wellness-focused… snacking products with a devoted following". It is Mondelēz's second venture as part of its SnackFutures programme, the 'innovation hub' and venturing arm launched at the end of last year with the aim of capitalising on emerging growth opportunities in the snacking segment. SnackFutures has a goal of contributing $100 million to Mondelēz's revenue growth by 2022, and kicked off its investments in March with an initial stake in prebiotic food company Uplift. Speaking about its latest investment in Hu, Mondelēz International chief growth officer Tim Cofer said: “As the global snacking leader, we’re on a mission to lead the future of snacking and push the boundaries of what’s possible. Investing in Hu offers our company an opportunity to do exactly that. The Hu brand sits at the convergence of key growing consumer trends. Building on its initial success in chocolate, we believe there’s an exciting opportunity to continue expanding the Hu proposition into a broad health-focused snacking platform across categories. And, with an in-house test kitchen and insights lab, they have a unique ability to quickly test and learn.” Hu co-founder Jason Karp said: “Jordan, Jessica and I started Hu because we wanted a place where we could trust and understand every ingredient in our food. We chose Mondelēz International as a minority investor because we believe their resources, strengths and progressive vision of SnackFutures can help us accelerate positive change within snacking. This partnership should allow the Hu platform to grow and reach more people in a better and broader way than on our own.” And fellow co-founder Jordan Brown added: “Hu is our passion, and we’re thrilled to fuel its growth with Mondelēz International as our partner. Our perpetual goal is to marry great taste with no weird ingredients, and we’re big believers that using these simpler ingredients can make people feel and perform better than they thought possible. Our new partnership will help us advance this ‘Get Back To Human’ concept to a global audience.”

In anticipation of a potential Easter heatwave, Unilever's Magnum ice cream brand has expanded its ice cream range with a new white chocolate and cookie flavoured product line. Available in both stick and tub formats, the new indulgent flavour expands the brand's white chocolate ice cream offering. Sticks of the new White Chocolate & Cookies range feature the brand's signature layer of white chocolate, which is then supplemented by indulgent cookie crumb throughout and the sticks are packaged in a golden foil wrap. Meanwhile, the ice cream itself is a vanilla-flavoured panna with an indulgent cookie flavour chocolate sauce swirl. The sticks are available in both large 90ml and mini 55ml sizes, and can be purchased in multi-packs or as single-serve sticks. If that wasn't enough to satisfy the sweet cravings of consumers, the brand has also expanded its range of chocolate-layer ice cream tubs with a 440ml White Chocolate & Cookies flavour variant. Featuring a white chocolate disk layer dotted with cookie crumb pieces on top of the ice cream, the tub also features the same vanilla panna ice cream and cookie flavoured swirl, but with the addition of white chocolate shards inside the ice cream. Cocoa beans used for the new range is Rainforest Alliance certified, meaning that the ingredients used for the range have been responsibly sourced. Available now from selected UK retailers, Magnum White Chocolate & Cookies Sticks have a suggested retail price (SRP) of £3.69 for a pack of three, £2.93 for a pack of six mini sticks, while single sticks have an SRP of £2. The new Magnum White Chocolate & Cookies Tubs meanwhile have an SRP of £3.85 per 440ml tub.

BrewDog has 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. Located in the Mariendorf neighbourhood, the facility contains a 100hl brewhouse, a 10hl pilot brewing system as well as a taproom and beer garden. The site will be closed for between six to eight weeks for refurbishment, with BrewDog moving in on 1 May. San Diego-based Stone Brewing initially worked with BrewDog for a collaborative beer at the Scottish brewer’s original site in Fraserburgh, Scotland. In 2015, BrewDog agreed to a deal to import Stone Brewing beers into the UK. As part of the Berlin agreement, the site will continue to brew Stone Brewing beers. Greg Koch, co-founder and executive chairman of Stone Brewing, said: “Ultimately our project in Berlin turned out to be a bit too aggressively big and bold, and a little too far from home, for Stone to continue to operate. It’s also a much shorter flight from Scotland to Berlin than it is from San Diego. By a lot. “We wish our friends at Brewdog every success with the Mariendorf gasworks property. We loved it and brought it to life, and we know they’ll do the same in their own way. They will do great things. And from time to time, as we’ve done in the past, we’ll do some of those great things together.” BrewDog co-founder James Watt added: “We are really excited to become a small part of the craft beer movement in Germany and the German beer scene overall and we are also really excited to be part of the Mariendorf community. “Beer, people and community have always been the foundations of our business and that is what we will be focusing on in Berlin too as we look to share our passion for craft beer with as many people as we can.” BrewDog has also launched the Berlin Craft Collective, which will see the company open up the new brewery to the independent craft brewers of Berlin, providing them full access to its 10hl pilot system. “We want to make our new Berlin brewery the hub for the craft beer movement and use it to help elevate the status of beer and craft brewing in Germany,” Watt said. Founded in Scotland 2007, BrewDog launched its Equity for Punks crowdfunding initiative in 2010, which saw the company raise £67 million over five rounds. It now has 80 bars globally and exports to 60 countries.

Scotland-based Boë Gin aims to add a tropical dimension to its portfolio with the launch of Boë Passion Gin. The 41.5% ABV spirit blends the citrus peel and spice of Boë’s Scottish London Dry Gin with a kick of passion fruit. The firm said the beverage is suitable for cocktails or simply served over ice with tonic and a twist of orange. Designed to stand out from the crowd, a tapered glass bottle features a botanist-style etched illustration of the gin’s signature ingredient, the passion fruit plant and flower, offset against the yellow of the Boë Passion Gin itself. Founded in 2007, Boë Gin claims to have built a loyal following among consumers and mixologists. Sales have been strong following the release of Boë Violet Gin 18 months ago. Andrew Richardson, director of Boë Gin, said: “The overwhelming response to Boë Violet was a gear change for us, and our master distiller has worked hard to create a new product that is both amazing to look at and delicious to sip. With passion fruit a popular flavour in cocktails such as a pornstar martini, it just made sense for us to create gin with the fruit. “Boë Passion Gin delivers on the authentic brave flavours, sensational aroma and vibrant colours that our customers expect and proactively seek out. By bringing a tropical, floral element to the spiced warmth and fresh orange zest characteristics associated with Boë Gin, we have created a striking new flavour profile in the Boë Gin family.” Having focused on growing the brand organically in recent years, Boë said the latest release will be a central element of its new UK sales and marketing strategy. Plans are underway to build the brand in the on and off trade this summer, particularly around London. Boë Gin is now available in the UK with a recommended retail price of £29.99 per 70cl bottle. Boë also makes a range of gin liqueurs: Boë Peach and Hibiscus, Boë Scottish Bramble, and Boë Spiced Orange.

This St Patrick’s Day, Irish whiskey distillers across the Emerald Isle will toast to another year of exceptional sales growth, as they profit from what has been described as a “global renaissance” of their spirit. Boosted by the trend towards premiumisation, Irish whiskey became a $1 billion business in the US in 2018, according to figures from the Distilled Spirits Council of the United States. The positive figures have led to a surge in investment in the industry in recent years. In 2013, there were just four Irish whiskey distilleries; this year has already seen the Dublin Liberties and Clonakilty Distillery become the 22nd and 23rd respectively – and at least six more are due to open before the year is out. Dublin Liberties, which is majority-owned by UK-based Quintessential Brands, opened its €10 million facility last month. The distillery is said to combine traditional distillation practices with the latest in modern technologies, and features a natural spring water source on site, which is used in the distilling process. On the heels of the inauguration, the team has released three new single malt expressions: Murder Lane, Keeper’s Coin and King of Hell. “Dublin Liberties Distillery is set to push the boundaries of Irish whiskey through quality innovation,” said Quintessential Brands global marketing director Sinead O’Frighil. “This will be achieved by being highly explorative with our finishes and blends for example, providing consumers with something they haven't seen before from the Irish whiskey category.” The business aims to meet the demands of consumers who want to move up from entry level in whiskey and explore what else is on offer. And thanks to its smooth and easy-to-drink characteristics, Irish whiskey is fast becoming the tipple of choice among many drinkers in their 20s. “Younger consumers like to explore and experiment, and some of the new innovations in whiskey, including 'flavoured' whiskies, are driving accessibility and democratisation of the sector,” added O’Frighil. “Historically, the whiskey sector was represented by a few large players, who established Irish whiskey's reputation, but as consumers look to something new and different within Irish whiskey, new opportunities evolve for emerging quality brands on the scene to win consumers’ favour." Growth in whiskey innovation Irish whiskey sales exceeded 10.5 million 12-bottle cases last year – the first time the category has broken the 10-million-case barrier since before prohibition in the US in the 1920s. While the US dominates exports, volume growth has also been strong in Germany, Canada, Russia and Australia. For Irish Whiskey Association (IWA) head William Lavelle, the “global renaissance”, as he calls it, of the industry is thanks to the “exceptional” craftsmanship and product innovation of distilleries. “We are seeing significant innovation in the use of different casks to finish Irish whiskeys,” he said. “This is giving consumers a rich variety of unique Irish whiskey products, which is driving interest in the category and boosting sales." He added: "In additional to oak, casks made of timbers such as chestnut and acacia are being used. Casks previously used for wine, beer, rum, cider are being increasingly used, in addition to the traditional ex-bourbon and ex-sherry casks.” County Cork-based Clonakilty Distillery, which inaugurated its new facility last week, uses ex-port, Bordeaux and cognac casks. Its Single Grain whiskey expression features a nine-year-old grain finished in Bordeaux casks, which is said to give flavours of strawberries, honey and wood spice. Clonakilty distillers slowly cut whiskey from cask strength to bottling strength over two weeks – a gradual reduction that leads to a smoother finish. Alongside distilling innovation, Michael Scully, founder and CEO of Clonakilty Distillery, draws attention to the business’s maritime location and commitment to heritage. “We are a family-run maritime distillery, growing our own barley on the edge of the Atlantic Ocean on the south coast of Ireland and maturing our whiskey in our own warehouse on a cliff edge 200 feet above sea level,” he said. After opening its visitor experience, Clonakilty is now looking to take advantage of the surge in tourist numbers to distilleries across the island. In 2018, 923,000 people visited Irish whiskey distilleries – a 13% increase on the year before. The IWA said the figures show that the industry is “well on track” to reach target visitor numbers of 1.9 million by 2025. Despite the positive figures and impressive growth, whiskey makers may be up against fresh challenges depending on the outcome of Brexit. The Irish whiskey industry currently operates with seamless cross-border supply chains and an all-island geographical indication. But the IWA has warned that a disorderly Brexit could result in a two-tier industry with different trading realities for distilleries north and south. Meanwhile, there are also concerns surrounding a reduction of the value of the pound as a result of Brexit, leading to a decrease in tourist numbers from the UK and Northern Ireland. To overcome a potential drop in visitors, Clonakilty has made its whiskeys available for home delivery in the UK and the US, and Michael Scully remains upbeat about the year ahead. “We already directly sell our whiskeys in the US market in New York, Florida, New Hampshire, Washington DC and Maryland, as well as Ireland, Germany and Italy,” he said. “Over the next 12 months, we would expect to consolidate these markets, sign up distributors in most European countries and double our presence in the US. It’s going to be an exciting journey.”

Bacardi has extended its namesake rum range in the UK with Bacardi Spiced, responding to the increasing global demand for flavoured rums. The 35% ABV spirit is made with gold rum mellowed in American oak for a "hint of smokiness" and blended with natural flavours and spices to create a “bold, yet smooth taste”. Bacardi said the beverage, which is free from artificial sweeteners, can be enjoyed with a classic mixer like cola or poured of over ice. “The decision to introduce a spiced blend into our rum portfolio was a natural one as consumers have shown the demand is there,” said Tine Van Nevel, brand director – Europe, for Barcardi rum. “We’re confident Bacardi Spiced will satisfy the taste buds of long-time spiced rum drinkers as well as converting some new fans with its unique combination of spices and flavours.”  Bacardi Spiced is available now exclusively at Tesco for £15.99, before rolling out other UK retailers from April 2019. The introduction follows last year’s launch of Bacardi Ginger and Bacardi Raspberry. As a response to the growing popularity of pink gin in the US, the firm also released Bosford Rose gin liqueur. In January 2018, Bacardi acquired Mexican tequila brand Patrón for $5.1 billion, almost a decade after buying a minority stake.