C4 Energy has entered the energy shot category with the launch of C4 Performance Energy Shots, a compact format designed to provide a quick source of caffeine. The product contains 200 mg of caffeine, CarnoSyn Beta-Alanine and no sugar in a small, portable bottle. The energy shots come in three flavours: Frozen Bombsicle, Hawaiian Punch Fruit Juicy Red and Popsicle Grape. The new format represents C4’s first significant product innovation since the brand’s launch. According to the company, the C4 Performance Energy Shots are intended for consumers seeking a portable energy option, including gym-goers who prefer a smaller pre-workout dose and individuals looking for a quick energy boost on the go. The product is NSF Certified for Sport. The new range is available via   the   brand's website   and on Amazon.

Empress 1908 Gin is expanding into the fast-growing non-alcoholic spirits category with the launch of Empress 1908 0.0 Indigo, the brand’s first alcohol free expression. Crafted by the Empress 1908 master distiller at Victoria Distillers in British Columbia, the new product is designed to help create elevated zero-proof cocktails without sacrificing on flavour or presentation. Inspired by the brand’s flagship Empress 1908 Indigo Gin and the historic Empress Hotel in Victoria, BC, Empress 1908 0.0 Indigo features a botanical-driven profile with notes of citrus, subtle spice and soft florals. The recipe includes juniper, grapefruit and butterfly pea flower, blended with all-natural flavours, filtered water and cane sugar, and was developed using the same craftsmanship standards as its alcoholic alternative. Phil Lecours, master distiller at Victoria Distillers, said: “Guided by the essence of our flagship Indigo Gin, we brought together distinctive botanicals to create a harmonious and elevated alcohol free spirit.” The launch aligns with increasing consumer interest in moderation and mindful drinking occasions, including Dry January and Sober October. Industry data cited by the brand shows interest in the alcohol free spirits market has increased significantly over the past year, with mocktail consumption continuing to rise. Empress 1908 0.0 Indigo is available across Canada at selected retailers with a suggested retail price of $39.99 for a 750ml bottle. The non alcoholic release joins the broader Empress 1908 portfolio, which includes several flavoured gins and forms part of the brand’s strategy to meet evolving demands across the beverage sector.

Lesaffre, a major player in fermentation and microorganisms, has expanded its Baking Center in Shanghai with the installation of new state-of-the-art industrial production lines, reinforcing its commitment to innovation and customer collaboration across the Asia-Pacific region. The upgraded facility is part of Lesaffre’s global network of applied science centres and is designed to provide tailored technical support to industrial baking customers in China and the wider region. The centre will support customers with custom-formulated improvers, sensory evaluation, flour analysis and application-driven product development. The enhanced Baking Center enables customers and technical teams to co-develop and test a wide range of bakery products under real industrial conditions. “This is a significant milestone in Lesaffre’s commitment to deepening its roots in the Asia-Pacific region and accelerating innovation across the industrial baking community,” said Timothé Dupont, president of Lesaffre’s Asia-Pacific breadmaking region. “Our vision is for this Baking Center to be a hub where our experts collaborate with clients across Asia-Pacific to drive innovation in baking. The establishment of an Industrial Baking Center marks a deep integration of technological innovation and consumer demand, significantly contributing to the continuous upgrading of the industrial baking sector.” Equipped with complete industrial-grade production lines developed in partnership with equipment suppliers AMF Bakery Systems and Multivac Group, the Asia-Pacific Industrial Baking Center serves as a bridge between research and development and full-scale manufacturing. The facility allows industrial bakers to validate formulations, processes and equipment performance prior to commercialisation, reducing risk and accelerating time to market. Jerome Vanachter, general manager of Lesaffre Greater China, added: “With the strong support of our global equipment partners, we can now host industrial customers and address innovation challenges together. This platform enables our customers in China to conduct more thorough testing and optimisation before mass production, without disrupting daily operations, ultimately improving product development efficiency and success rates.” Lesaffre has opened 53 Baking Centers worldwide since launching the concept in France in 1974. The Shanghai facility is the second industrial baking centre within the group dedicated specifically to serving industrial clients, following the first, which is based in Vienna, Austria. “The Baking Center is a pioneering concept created to meet the evolving needs of bakery customers and has become a global reference in baking fermentation,” said Laurent Soupiron, director of Lesaffre’s Baking Centers network. “With this cutting-edge facility, we are better equipped to address the evolving challenges of our industrial partners, from technical innovation to new consumption models, while remaining close to our customers both geographically and in our daily practices.”

Amid an ongoing dispute between Ben & Jerry’s and its parent group The Magnum Ice Cream Company (TMICC), three of the ice cream brand’s independent board members are set to be removed. The latest development comes as part of a set of governance changes announced by Ben & Jerry’s yesterday (15 December 2025). TMICC said these changes aim to ‘align principles and policies’ across the business, reaffirm the responsibilities of the board and ‘enhance the brand’s historical social mission and safeguard its integrity’. This will include establishing a nine-year term limit for board members, with any director who has served longer than this period becoming ineligible for annual re-election in 2026. TMICC confirmed that three directors in total have been notified of their ineligibility to serve on the board. This includes chair Anuradha Mittal, who joined the board in 2007 and has served as chair since 2018. Last month, it was revealed that TMICC said Mittal “no longer meets the criteria” to serve , following an internal investigation conducted by external advisors. This came amid the longstanding row between Ben & Jerry’s’ co-founders and its parent company, with the dispute centering around the brand’s social mission. Ben & Jerry’s, founded by Ben Cohen and Jerry Greenfield in 1978, was acquired by Unilever for $326 million in 2000. It is now owned by Unilever’s newly spun-off ice cream business, TMICC, which completed its demerger from the food and beverage giant on 6 December 2025 . The co-founders have publicly spoken out against Unilever/TMICC in recent years, accusing the parent group of silencing their stance on social issues despite a merger agreement that emphasised the co-founders’ independence to pursue their values and social mission. The relationship has become increasingly strained since 2021, when Ben & Jerry’s refused to sell products in Israeli-occupied territories. Unilever then sold the brand’s Israeli operations to a local licensee. Co-founder Jerry Greenfield recently announced his resignation from the brand as a result of the ongoing rift, which has also seen the departure of former CEO David Stever – a move the co-founders said was due to his commitment to the brand’s values. According to BBC News , co-founder Cohen described the latest move to remove Mittal and two other board members, Daryn Dodson and Jennifer Henderson, as a “blatant power grab designed to strip the board of legal authority and independence”. “Anuradha Mittal, Daryn Dodson and Jennifer Henderson have served this company with integrity and courage. Over many years, they helped the board make bold, often difficult decisions to uphold Ben & Jerry's social mission,” he added. Commenting on the changes, Jochanan Senf, CEO of Ben & Jerry’s, said: “The Ben & Jerry's merger agreement and the role of the board is unique in the business world, and it's crucial to the long-term future of the Ben & Jerry's three-part mission”. He added: “That's why today, we are strengthening governance, increasing transparency and committing ourselves to greater accountability. These improvements matter because they will support us in our journey to become even more impactful and to drive progressive change for years to come.”

Harmony Baby Nutrition, a biotech company specialising in infant formulas inspired by human milk, has received $5.9 million (BRL 30 million) in funding from Ação Conjunta FINEP–BNDES Chamada Pública 755. The investment will support the creation of a research and development centre in Belo Horizonte, Brazil, focused on developing a range of infant formulas, including hypoallergenic options. The FINEP–BNDES programme is part of Brazil’s Nova Indústria Brasil policy, which aims to strengthen domestic innovation capacity. Harmony was selected for the funding in recognition of its scientific expertise and potential to contribute to Brazil’s industrial and technological development. Harmony’s new R&D centre will serve as the company’s global hub for research in advanced infant nutrition. The facility will focus on creating formulas that closely resemble human milk, including hypoallergenic products for infants with allergies or sensitivities. “There is currently no domestic infant formula industry in Brazil; the market has been dominated for decades by large multinational companies,” said Wendel (Del) Afonso, founder and CEO of Harmony. “This funding allows us to establish a world-class research and production ecosystem right here in Belo Horizonte." He continued: "In doing so, we are also positioning Brazil as a global leader in humanised infant formula innovation. We’re honored that Harmony has been chosen as a company capable of shaping the country’s technological future.” Harmony’s first product, Melodi, a toddler formula inspired by human milk, has shown a 61% higher sensory preference compared with standard hypoallergenic products in independent studies. The company’s formulas avoid added sugars and dairy-based ingredients, aiming to improve nutritional quality while reducing the carbon footprint associated with traditional cow’s milk formulas. The new R&D centre, expected to open in the first half of 2026, will occupy approximately 250-square-metres and include laboratories for research, quality control and an application plant with high-precision production technologies. Harmony plans to hire 25 professionals, including at least five scientists with master’s or doctoral degrees specializing in infant nutrition. Research at the centre will focus on developing new formulations tailored to different clinical and nutritional needs and investigating bioactive ingredients to achieve compositions closer to human milk. Harmony Baby Nutrition is also raising funds through a community round on Wefunder to support its US launch and expansion of R&D operations in Brazil.

Italian plant-based food specialist Valsoia is expanding its fermented food footprint and entering the dairy category with the acquisition of a majority stake in Slovenian kefir producer Kele & Kele. The Bologna-based company has signed an agreement to acquire 70% of Kele & Kele, marking its official entry into the fast-growing European kefir market. The transaction values the company at an enterprise value of €5.4 million, with an initial consideration of approximately €3 million for the majority stake. The deal, effective from 3 December 2025, has been fully financed through Valsoia’s existing financial resources. Founded in Slovenia, Kele & Kele is best known for Krepko, one of the country's most well-known kefir brands. It is positioned around authenticity and quality, with products made according to traditional methods using real, live kefir grains sourced from the Caucasus – an origin that resonates with consumers seeking natural and minimally processed functional foods. Under the terms of the agreement, the remaining 30% of Kele & Kele will stay with the founding partners, who will continue to play an active role in the company’s management for at least three years. During this period, they will support Valsoia in the gradual transfer of production expertise, technological know-how and deep operational knowledge of the business. At the end of this phase, Valsoia will have the option to acquire the remaining shares through a put-and-call mechanism. The acquisition aligns with Valsoia’s broader growth strategy, which focuses on entering high-potential categories through the purchase of established, category-leading brands. Kefir, driven by rising consumer interest in gut health, probiotics and natural nutrition, represents one of the most dynamic segments within the European dairy and fermented beverages market. By leveraging Krepko’s strong local leadership and heritage, Valsoia aims to accelerate its presence in the healthy fermented foods segment while laying the groundwork for potential international expansion. The move further reinforces Valsoia’s position in the better-for-you food and beverage space, as demand continues to shift toward functional, traditional and health-oriented products across Europe. Top image : © Kele & Kele

Stefan Welker What if routine quality checks could do more than just ensure compliance? Stefan Welker at Industrial Physics explores how modernising inspection processes with data-driven technologies and automation can transform packaging operations, reduce waste, strengthen brand trust and create tangible competitive advantages that drive long-term growth. Reframing the traditional process of quality control has the potential to critically transform the way food and drink packagers conduct operations. From reducing waste and unplanned downtime, to enhancing brand trust and customer satisfaction, modernising quality control processes offers a pathway to market differentiation and long-term growth: enabling manufacturers to gain efficiencies and deliver measurable value beyond pure compliance. Deeper insights When embedded into the core of packaging operations, quality control becomes a source of insight, rather than a resource-heavy requirement. To utilise quality control as a driver of performance, rather than a reactive safeguard, manufacturers must embrace data-driven technologies, automation and real-time monitoring tools. Advancements in technology now offer information and control throughout each stage – whether containers are aluminium cans, plastic trays or flexible pouches – allowing for early intervention when any defects are spotted and building operational resilience. By integrating advanced testing systems such as high-speed optical inspection, inline sensors and automated gauges, for instance, manufacturers can ensure consistency and accuracy in issue identification on the production line. In beverage can manufacturing, automatic gun recognition and assignment during compound quality checks, or automatic recognition of the bodymaker ID for machine-related production quality recording are considered standard. These record key criteria in the process including trimmed can height, wall thickness distribution and bottom depth recording. However, there are also opportunities in the area of three-piece cans to use automatic measuring devices to bring quality control to a more reliable level and thus achieve greater process control. A simple example is the recording of the bead profile analysis, which enables wear monitoring and the alignment of the rollers through increased can sampling. This directly leads to a higher axial load capacity of the can and can be used as a basis for possible downsizing developments to reduce material consumption. The same applies, of course, to seam quality inspection. Automatic systems can now be automatically loaded with cans from the line, whereby the measurement results of the seam parameters can be directly assigned to a seamer head. This reduces the risk of seam defects and the time-consuming inspection of the entire seamer at regular maintenance intervals, while at the same time increasing product quality. Advanced testing conditions allow manufacturers to maintain compliance and quality assurance, at the same time as reducing waste and improving resource utilisation. Data-driven decisions The use of Statistical Process Control (SPC) applications in combination with automatic test equipment facilitates stronger data collection, which can then be used to increase output, forecast maintenance requirements and reduce defects. By proactively identifying trends and anticipating upcoming failures or product defects, packaging manufacturers can create a more efficient production process. This is particularly desirable in the face of rising costs and where manufacturers are striving to achieve a targeted reduction in resources. Advanced and automatic tools allow manufacturers to collect and monitor production data, spotting inconsistencies and addressing them at the earliest stage. For example, non-contact automated systems are available which measure coating thickness at the metal coil coating stage. The incorporation of this technology facilitates full control of the process and allows coil coaters to ensure precise application of the required coating thickness but also distribution. For metal which will then be processed for can making, this ensures that the material is suitable and cans will not have to be destroyed once inspected if areas of the can have been under or overcoated, reducing the protective element afforded by the coating. Competitively, the result of these faster, more effective automatic inspection processes is higher quality, which means improved reputation as trust is built right through the supply chain to the end customer. Building trust Consistent delivery of high-quality packaging builds brand trust. With the right test and measurement technology in place, businesses can obtain but also analyse the data required to fulfil this, meeting customer requirements reliably. Automatic colour inspection, for instance, can reduce the volume of defective products manufactured. Colour is integral to consumer perception, and brand colours that are easily recognisable on the shelf have a positive influence on buying decisions. Automated colour inspection gauges provide that reassurance to can manufacturers by scanning multiple points on the packaging and comparing it to colour references and then confirming an exact match or rejection. Maintaining customer trust through quality control can also be achieved via structural testing, a critical component which directly impacts consumer safety and brand integrity. Processes such as axial load and burst testing ensure stability and prevent collapse of packaging materials, which would damage brand reputation if the products made it to consumers. Maintaining a high standard of quality control throughout the packaging process cultivates trust through the ability to sustain quality at scale. Manufacturers can demonstrate reliability, which boosts the confidence of brands and helps to build loyalty. Quality control and sustainability As the packaging industry’s impact on the environment comes under scrutiny for contributing to high levels of waste, sustainability has become an integral part of the production process but also the design of the package itself. Those who are packaging with sustainability at the forefront of their agenda are in prime position to appeal to consumers and be better prepared for regulation changes. Sustainability provides a significant competitive advantage within food and beverage packaging by aligning environmental responsibility with product integrity. Packagers that prioritise sustainability are often supported by technology that focuses on minimising waste, whilst drawing on data that implements more transparent and traceable supply chains – enabling better oversight and control throughout the packaging process. A mindset shift The shift from quality control to process control in the packaging industry requires a change in mindset – away from viewing the product as a control point and toward strategic investment in safe and stable manufacturing processes. This inevitably leads to competitive advantages due to reduced resource consumption. Through advanced technologies, data-driven insights and a culture of continuous improvement, food and beverage packaging manufacturers can improve performance across the board. In doing so, there is an opportunity to reduce costs, minimise risk, elevate sustainability profiles and enhance reputation to overcome competition.

Toss, a new salad dressing brand, has officially launched in the UK with a mission to revitalise the salad dressing aisle, which is valued at nearly £1 billion. The brand introduces a vibrant range of clean label dressings that promise bold flavours and modern branding, catering to a growing consumer demand for healthier, more exciting condiment options. The initial product line-up includes four innovative SKUs: The Green Goddess, Sweet Tahini, Miso Magic and Viva La Vinaigrette. Designed for versatility, these dressings can be used for dipping, drizzling, dunking and marinating, making them suitable for a wide variety of dishes like salads, wraps, noodles and roasted vegetables. Each dressing is vegan, gluten-free, refined sugar-free and crafted from real ingredients, positioning Toss as a lighter alternative to the traditional, heavy and ultra-processed options that have long dominated the market. Toss has already garnered attention from retailers across London, with early stockists including notable names like Panzers, Eat 17 and Passage Pantry, alongside online platforms such as WellEasy and Farmfetch. Each bottle contains approximately ten servings, retailing at £6.50, making it a cost-effective premium choice for consumers looking to enhance their meals. The timing of Toss's launch aligns with significant trends in the UK salad dressing market, which is projected to grow to £1.3 billion by 2032. Lighter dressings and vinaigrettes are the fastest-growing segment, expected to more than double in value over the next decade. According to market intelligence company Mintel, over half of UK consumers are willing to pay a premium for bold flavours and healthier formulations, indicating a shift towards brands that prioritise clean labels and innovative recipes. Younger consumers, particularly Gen Z and Millennials, are driving this trend, seeking brands that embody modernity, vibrancy, and versatility. Toss aims to fill the gap in an aisle dominated by bland branding and limited innovation, offering a fresh alternative that resonates with this demographic. Sophie, co-founder of Toss, said: “We are here to bring big flavour energy back to the dressing aisle. My obsession with great salad bars inspired me to recreate that vibrant experience at home, without relying on the bland, ultra-processed dressings that saturate supermarket shelves." She added: "With Toss, I wanted to create something playful and full of personality, making it easy for people to eat more plants and cook creatively”. As the demand for premium condiments continues to outpace the broader grocery market, Toss positions itself as a key player in the reinvention of the dressing category. The brand is set to expand its retail presence in early 2026, further solidifying its commitment to transforming how consumers perceive and use salad dressings.

Kerry Group has announced a strategic agreement with Expo City Dubai to establish a new regional customer co-creation centre. This facility aims to enhance food and beverage innovation in the Middle East, marking a significant milestone in Kerry's ongoing expansion in this dynamic market. The new centre will be situated within Expo City Dubai, the UAE’s first Green Innovation District, designed to foster innovation and sustainability. This state-of-the-art facility will serve as a hub for research, development and application, enabling Kerry to collaborate closely with its customers from initial concept through to commercialisation. The goal is to accelerate the development of high-quality, market-ready products with increased speed and efficiency. Peter Dillane, president and CEO of Kerry APMEA, said: “Our collaboration with Expo City Dubai represents an exciting milestone for Kerry as we continue to enhance our presence and capabilities across the Middle East". He continued: "We are thankful to Her Excellency Reem Al Hashimy, UAE Minister of State for International Cooperation and CEO of Expo City Dubai Authority, for her vision in establishing Expo City as a platform for world-class research and innovation”. The co-creation centre is designed to create a world-class ecosystem that connects various stakeholders, including food and beverage manufacturers, academic institutions, government entities and industry experts. This collaborative environment will showcase Kerry’s integrated portfolio of sustainable nutrition solutions, highlighting areas such as taste, proactive health, enzymes and food protection and preservation. Marjan Faraidooni, chief of education and culture at Expo City Dubai, added: “We’re delighted to welcome Kerry to our growing community. Its expertise in sustainable nutrition will be a valuable addition to our ecosystem as we work together to build a decarbonised and resilient future.”

Annie AcMoody Dairy Farmers of Canada has appointed Annie AcMoody as its new CEO, effective 9 February 2026. This decision comes as the organisation seeks to enhance its influence and operational effectiveness within the Canadian dairy sector. Annie AcMoody, who has been with DFC for over five years, has demonstrated a strong commitment to the organisation through her progressive roles, contributing significantly to policy development, economic analysis, trade negotiations and sustainability initiatives. With nearly two decades of experience in the dairy industry, she is well-equipped to navigate the complexities of the sector. AcMoody holds a Master’s degree in Agricultural Economics and has extensive experience in both Canadian and US dairy markets. Her dual-country expertise positions her as a credible voice on critical issues affecting dairy farmers, including market access, sustainability practices and economic viability. David Wiens, president of DFC, said: "Annie's strategic insight and subject-matter expertise will be invaluable in supporting both the dairy sector and DFC's membership. Her inclusive leadership style will also be instrumental in continuing our culture of open collaboration." This sentiment underscores DFC's commitment to fostering a cooperative environment among its members, which includes over 9,000 dairy farms across Canada. AcMoody succeeds Lucie Bérubé, who has served as interim CEO since April 2025. Under Bérubé's leadership, DFC maintained stability during a transitional period, and she will now return to her role as chief operating officer, collaborating closely with AcMoody to ensure a seamless transition and continued organisational success. As DFC moves forward under AcMoody’s leadership, the organisation aims to strengthen its advocacy for dairy farmers, promote sustainable practices, and enhance the visibility of Canadian dairy products in both domestic and international markets.

Women’s health startup Evelyn has expanded into functional snacking with the launch of The PMS Bar, which it claims is the first snack bar specifically formulated to support women during the luteal phase of the menstrual cycle. The hormone-free bar has been developed to address three of the most common premenstrual symptoms – mood changes, cravings and fatigue – using a food-based format positioned as an alternative to sugar-heavy or ultra-processed snacks. PMS affects up to 85% of women, while around one in 20 women experiences premenstrual dysphoric disorder (PMDD). Evelyn says the product is designed to reflect the physiological changes that occur in the luteal phase, including drops in serotonin that can drive carbohydrate cravings and impact energy and mood. The PMS Bar contains 11 active ingredients, combining: Complex carbohydrates for sustained energy; Prebiotic fibre to support gut health and hormone metabolism, as well as key nutrients including L-tryptophan, magnesium and vitamin B6, which are linked to mood regulation, stress response and energy metabolism. According to Evelyn, the formulation is intended to work with cyclical hormone shifts rather than adopting a “one-size-fits-all” nutrition approach. Dr Anna Cantlay, head of medical at Evelyn, said: “The luteal phase brings real, measurable shifts – from changes in serotonin to increased nutrient needs. These fluctuations can influence mood, cravings and overall well-being, yet most health advice still treats the cycle as one flat line. Phase-specific nutritional support can make a meaningful difference when it’s practical and evidence-informed.” The launch comes amid growing consumer demand for natural, hormone-free and evidence-led solutions, driven in part by limited access to GP support and increased reliance on online health information. Co-founder Bonnie Hatcher said the bar was designed to translate clinical research into everyday use. “The PMS Bar is about making science-led care practical – something women can reach for at the exact moment symptoms hit.” Co-founder Jared Williams added that the brand aims to raise standards in the women’s health category. “Too many products rely on minimal dosing or outdated formulations. Everything we create is built around evidence, therapeutic dosing and real physiological needs.” The PMS Bar joins Evelyn’s existing portfolio of hormone-free products, which are vegan, prescription-free and formulated by doctors and scientists. The range includes: Rhythm – gut-brain axis support targeting mood, digestion and hormone metabolism Restore  – anti-inflammatory support for pain, bloating and breast tenderness Revive – mood and energy support focused on serotonin and stress response Evelyn says all products are backed by clinical research on ingredients shown to reduce PMS and PMDD symptoms, and can be used individually or in combination depending on symptom profile. By moving into functional food, Evelyn is positioning itself at the intersection of women’s health, evidence-based nutrition and convenience snacking, as interest in cycle-aware and personalised nutrition continues to grow.

Coca-Cola bottler Swire Coca-Cola USA has selected Colorado Springs as the location for its new manufacturing facility, set to create approximately 170 new jobs in the region. The facility will be supported by a $475 million capital investment, with the company slated to break ground on the 620,000-square-foot plant at Peak Innovation Park, Southeast Colorado Springs, in 2026. This new site will replace the bottler’s current 90-year-old production plant in Denver, Colorado. It aims to provide employees with a more modern working environment and meet rising customer demand while advancing the company’s sustainability goals. More than 230 beverage options across more than 60 brands will be produced at the facility, including sparkling soft drinks, water, tea, juice drinks and sports beverages. Once operational, the plant’s employees will span roles across production, maintenance, quality, logistics and management. Each on-site job is expected to support two additional jobs in the local economy, while the project is also expected to support around 1,190 construction and installation jobs during the construction phase. The Colorado Springs Chamber & Economic Development Corporation has collaborated with Swire Coca-Cola on the initiative, working with partners across the Pikes Peak region to offer an incentive package based on the company’s performance. Headquartered in Utah, Swire Coca-Cola USA manufacturers, distributes and sells Coca-Cola and other beverage brands in 13 states across the American West. The company currently employes 1,300 people in Colorado and will consolidate its production operations into the new bottling facility. Bryan Sink, senior vice president of supply chain at Swire Coca-Cola USA, said: “Colorado Springs has been a great partner for our existing distribution facility where we employ 170 people. The city offers a highly skilled workforce and a strong sense of community – all of which make it an ideal location for this strategic investment.” He added: “At this facility we will pursue LEED Gold certification, demonstrating our commitment to sustainability and being a responsible business within the community. This investment represents our long-term commitment to the region, supporting local jobs, enhancing our production capabilities and ensuring we continue manufacturing our large portfolio of beverage brands right here in Colorado.”