UK-based Inside Out Beauty's Sip water is now available via home delivery service Ocado. Launched in May 2007 at Selfridges, Harvey Nichols and Fenwick nationwide (an unprecedented debut in all three top department stores), Sip's distribution net has widened over the past year to include Waitrose, EAT, Whole Food Market, Daylesford Organic and Fresh & Wild. Sip is also now available from Monoprix and Daily Monop in Paris and will go on counter at Superquinn across Ireland in May. Sip was developed by Kate Shapland, a weekly Telegraph columnist, and Kate Cazenove, co-founder of a business publishing company. Kate Shapland said: "Sip offers all the intrinsic beauty and health benefits of water but with the same purity and a moreish taste. It's a delicious alternative to water – a feelgood experience from start to finish." Sip includes skin-friendly botanicals sourced via an organic farm in Herefordshire, UK, and is bottled in the Black Country.

US based Well’s Dairy has unveiled several new products for the new ice cream season. Packed in the company’s award winning Blue Bunny elliptical premium ice cream container, Premium Mint Chocolate Chip is a traditional combination of cool mint ice cream and chocolate chips while Premium Neapolitan features three classic flavours combined into one: vanilla, chocolate and strawberry. The Champ! Strawberry includes a generous scoop of premium strawberry ice cream swirled with a strawberry ribbon and placed in a sugar cone and dipped in a sweet, strawberry flavoured coating. The new ice cream is packed in boxes of six cones. Well’s has also launched a new range of Doubles – milk chocolate covered stick products, each featuring two ice creams. Peanut Butter Cup includes rich chocolate ice cream surrounded by thick creamy peanut butter ice cream, Banana Split is banana ice cream surrounded by strawberry ice cream, while Smores includes creamy marshmallow ice cream surrounded by graham ice cream.

Australia is certainly spoilt for choice when it comes to food and drink. This year, Sensis – publishers of the country’s Yellow and White Pages telephone directories - is recognising local food and beverage heroes across the country on the covers of the latest editions of the phone books. Four of the 59 covers feature dairy farmers – including John and Sally Fairley who were nominated by members of their local community. Sixth generation dairy farmers John and Sally, through their Country Valley Boutique Dairy, have made a significant impact on the local dairy industry and the wider community. When their business was threatened following the deregulation of the dairy industry in July 2000, the Fairleys started bottling their own range of milk and created new products such as cheese, yogurts and cream. The Fairleys also support other small local dairy farmers by buying their milk at a premium price. John and Sally also offer many local community groups and schools the opportunity to raise funds by offering their mobile milkshake stall. The Fairleys donate milkshake makers, toppings, cups and milk so that community groups can take all the proceeds from milkshakes sold. Lynne Strong, a sixth generation dairy farmer and pharmacist, is another ‘cover girl’. Lynne runs Clover Hill Dairies and has earned local and state recognition for her tireless advocacy of the dairy industry. As one of the most productive dairy farms in Australia, Clover Hill Dairies regularly host a whole range of visitors – from school kids who watch milking demonstrations, to international delegates keen to see the strength of the Australian dairy industry. Passionately focussed on creating a sustainable future for the dairy industry, Lynne uses her extensive networks to promote ‘Picasso Cows’ and ‘Cows Create Careers’ – programmes encouraging students into farming and strengthening ties between the city and country. Long time Bega dairy farmer Ron Apps is respected within the local dairy industry for providing vital support to farmers suffering the worst effects of the drought. Ron and his family are one of the biggest milk suppliers in the region to Bega Cheese, successfully managing their two farms through the drought to produce 4.1 million litres of milk a year. Ron’s dedication to Bega Cheese has helped put Bega on the map as the dairy capital of Australia and one of the most popular tourist spots on the south coast of New South Wales.

Despite the removal of EU export refunds, an increasingly uncompetitive currency position and fluctuating market prices, the Irish Dairy Board reported a turnover of €2.1 million in 2007 – an increase of 2% over 2006. The Board’s Kerrygold brand grew by 1.8% in 2007. In Germany its brand performed well, maintaining growth of 0.5% and retaining its market leading position. Branded sales increased by 7% in the United States in 2007, with strong performances from Kerrygold Dubliner, butter and Cheddar. East European markets, including Poland, the Czech Republic, Hungary and Austria, performed well, with annual sales growth of 20%. In other international markets, sales were less impressive and higher prices particularly impacted on branded milk powder sales to African countries. The Irish Dairy Board’s Food Ingredients division saw sales increase in value in 2007, although the unprecedented price volatility of dairy commodities affected the product mix with a resulting drop in the cheese volumes produced.

The appointment of Graham Wilkinson demonstrates Arla’s commitment to build on its existing strong environmental performance, which has shown a reduction in total carbon emissions by over 29% from 2004 to 2007. The role of environmental agricultural manager will involve advising AFMP members on agricultural environmental emissions and countryside stewardship schemes in addition to representing Arla Foods UK on agricultural environmental issues as well as working with Arla Foods retail customers to drive environmental initiatives at farm level. Arla Foods energy usage in 2007 compared with 2006: 16% reduction in energy consumption 16% reduction in carbon dioxide emissions 22% reduction in water consumption 18% reduction in effluent volume 51% reduction in landfill waste 15% reduction in the use of fossil fuels. .

Thomas Kemper Soda Co, a Pacific Northwest classic for more than 25 years, is unveiling a new premium soda collection sweetened with natural cane sugar that delivers the rich, complex flavours long-time fans expect from the brand. Cane sugar is replacing high fructose corn syrup to better deliver on the brand’s commitment to flavor, quality and natural ingredients. Craft brewed in small batches, the new Thomas Kemper Cane Sugar Soda collection debuts this May in five favourite flavours, including the brand’s best selling Root Beer. Unique to Thomas Kemper is the use of pure Northwest honey, which lends a distinct natural sweetness, rich creaminess and smooth finish, complementing other natural ingredients such as Madagascar vanilla and Jamaican ginger. “Our switch to cane sugar was important to delivering the most flavourful, highest quality soda on the market without compromising on ingredients, ” said Bill Germano, President and CEO of Thomas Kemper Soda Co. “Our fans have high expectations, and we wanted to make absolutely sure we didn’t disappoint. ” * New packaging, new products* In addition to freshening up the formula, Thomas Kemper sodas are sporting a new look. Highlighting the classic iconography and using the instantly recognisable colour palate, Thomas Kemper bottle labels, six-packs and 12-pack cartons now have softer hues and simpler graphics. The refreshed packaging is part of an overall effort to update the Thomas Kemper brand, which also includes a redesigned and enhanced website that launched in April 2008. Hot on the heels of the 20 calories or less Thomas Kemper Low Calorie Soda collection introduction earlier this year (and featured in the April issue of beverage innovation magazine), the Cane Sugar Soda collection is part of the company’s larger effort to offer new beverage options with better ingredients for soda consumers.

*Cucina has won the contract to provide catering services for more than 1,100 pupils and more than 100 staff at four primary schools in Cambridgeshire, UK. Cucina will be delivering catering services to Abbey Meadows Primary School, Morley Memorial Primary School, Newnham Croft Primary School and Ridgefield Primary Schools in Cambridgeshire after Easter. * “We were extremely impressed by the quality of Cucina’s food and the professionalism of the service. Cucina has a passion about providing a really good meal for our children at lunch time which is exactly what we want for our school. We particularly like the fact Cucina is going to be working with the curriculum, alongside our staff and children during events such as our international week and parents’ evenings. This is exciting. We wanted a proactive firm working with our parents and this is what we’ve got with Cucina.” Head Teacher of Newnham Croft Primary School Jacky Jones enthused. Cucina has recruited award winning Chef Ian Morgan, who has previously worked with Michelin starred Chef Gary Rhodes, to create fantastic fresh food for all four Primary Schools, which are feeder schools for The Parkside Federation charity in Cambridgeshire. Ian helped open “Rhodes”; the successful Gary Rhodes restaurant in Manchester and has also held the position of Head Chef at the famous Hotel Felix in Cambridge. Innovative menus designed by a top nutritionist will be introduced to ensure that all pupils and staff will benefit from the fresh, great tasting food provided by Cucina restaurants. Commenting on the choice of Cucina Head Teacher of Abbey Meadows Primary School Chris Beddow said: “We chose Cucina because they had a real vision for what they can do for us. This will be so exciting for the school children to experience. I wanted to offer the children a better dining experience. Part of the attraction of Cucina is that everything except frozen peas and sweetcorn is fresh. This freshness is what we want to provide for the children. Since we’ve decided on Cucina, the children, pupils and staff are so excited about trying their lunchtime meals.” Cucina Managing Director Steve Quinn was pleased that the company’s fresh food approach helped the schools make their choice. He was also “over the moon” that Ian Morgan had joined Cucina and suggested that “a chef of Ian’s calibre, who has worked alongside Michelin chefs like Gary Rhodes, to create innovative menus and train existing staff, should help us go from strength to strength and will have real benefits to the pupils and parents at these fantastic schools.”

The new line of Sargento Artisan Blends Cheeses will be sampled at a major food and wine event in Aspen, Colorado in the US. Sargento Foods will be joining forces with Cavit Winery’s award winning red and white wines in the 26th Annual Food & Wine Classic on 13-15 June 2008.in Aspen. At the festival, Sargento will join with Cavit Collection wines to showcase a sampling of its line of Artisan Blends Cheeses, which features a combination of high quality Sargento cheese with flavourful, hand crafted artisan cheeses from several well known artisan cheesemakers. The Artisan Blends line is available in six different varieties: Double Cheddar - made with Sharp Cheddar from Maple Leaf; Mozzarella and Provolone - Burnett Dairy Whole Milk Mozzarella; Parmesan, Parmesan and Romano - made with Zanetti imported Grana Padano from Italy; Swiss - Roth Käse Grand Cru Gruyère; Whole Milk Mozzarella - Burnett Dairy Whole Milk Mozzarella. Considered to be the nation’s premier food festival, in addition to wine tastings and opportunities to enjoy assorted gourmet foods, the festival will feature seminars and demonstrations from a variety of top names in the culinary industry, including Bobby Flay, José Andrés and Top Chef host Padma Lakshmi.

Adnams has launched a new carbon neutral beer that uses East Anglian barley and English Boadicea Hops that reduce the need for pesticides. Part of UK company Adnams' environmental agenda has been to invest in an eco-distribution centre, energy efficient brewhouse, using lightweight bottles and supporting the Environmental Action group. In an effort to continue push forward and make the business more sustainable, the company has launched a new beer called East Green, which is the UK's first carbon neutral beer. The company has pledged to make all efforts to reduce the carbon footprint, making practical changes as much as possible and only offsetting as a last resort, using Gold Standard accredited schemes. According to Adnams, the new beer is light, with subtle citrus and grassy hop aromas, dry and refreshing with well-balanced bitterness. It will be available at the end of April in the UK. Adnams worked with several groups on the carbon neutral beer project, including: the Climate Care team which will be offsetting £0.004 for each bottle, University of East Anglia's CRed team has provided insights into how to best reduce the carbon footprint; the Carbon Trust nominated Adnams as the Carbon Innovator of 2007 and for the first time allowed the trust's logo to be placed on a product.

This year's Packaging Summit Europe will take a close look at the issues around sustainability and packaging with presentations from leading companies such as Unilever and Sara Lee among others. Unilever Packaging Sustainability and Functional Capability Director Steph Carter will discuss 'Integrating environmental concerns into the packaging development process – a brand owner's view'. His presentation will include: * Analysing ways to reorganise the design and production processes to achieve sustainable packaging * The importance of considering packaging as part of whole product sustainability, not in isolation * How should new materials and systems be assessed for their relative sustainability contributions? Sara Lee Household Packaging Innovation Manager Anton Vanhoucke will present, "Biodegradable and renewable packaging – what materials work best in an increasingly conscious society?" He will focus on: Reviewing which eco-friendly materials actually work and correctly applying them to packaging Renewable plastics, fibre-based packaging and biopolymers as renewable, recyclable and degradable materials Cost versus return: what materials are worth the investment?

Spanish winery Casa de la Ermita has launched a red wine called Altos de la Ermita, which has only 6.5º gravity. It's the first variety to look, smell and taste like a traditional wine yet with approximately half the alcohol. According to current European legislation, it can't actually be called wine simply because it has less than 9º. However, it has created a new category called "low alcohol content wine" (vino de contenido alcohólico reducido). Altos de la Ermita is the result of almost three years of research carried out by the Casa de la Ermita Group, following the consumer demand for products with less alcohol than usual. The process The elaborate process starts at the vine: First, the cultivation through "hydric stress", helped by watering system, soil and climate in the area, forces the vine to stop producing sugar for several hours a day during the maturation stage, which results in a harvest with fewer sugar levels. Yeast is then selected among some of the vines, because of its poor ability to transform sugar. Finally, a slight adjustment of surplus alcohol through a physical separation system takes place. The low-alcohol product is produced from Monastrell, Tempranillo and Petit Verdot grapes, and rests for six months in oak casks.

*Mattessons is introducing two new meaty flavours to its successful Fridge Raiders range. The new flavours – Sweet Chilli and Southern Fried will appear in stores at the end of April. * The new variants aim to drive purchase by highlighting the unique 'chicken bite' snack format and innovative meaty flavours to new consumers, specifically the 16-34 'young snackers'. In addition, the Fridge Raiders brand has had a makeover, with new packaging which features a new logo.The new packs – designed by JKR – highlight the unique 'chicken bites' product offering and brand name, ensuring greater stand out for the brand. Mattessons Marketing Controller David Warren said: "The phenomenal growth of Fridge Raiders has largely been a result of attracting new people into the meat snacks sector. "Our mouth-watering new flavours and eye catching new packaging should attract both new and existing consumers to the fixture." The Fridge Raiders brand is currently worth £11.3m and attracts over1.5m households. The cooked meat snacks category is currently valued at over £62 million – a growth of nearly 16% since last year – with over 62% of the value added to the category in the last year driven by the Fridge Raiders brand. The Fridge Raiders range of chicken bites comprises Roast, Tikka, Chinese Spare Rib, new Sweet Chilli and new Southern Fried. Priced from 99p, they are high protein, low calorie (only 125 calories per pack), low carb and contain less than 10% fat.