Manufacturer of renewable packaging solutions, Stora Enso, has invested €97 million to expand board production at its Skoghall site in Sweden.  In addition, the company will also initiate a "pre-feasibility study to convert the second, currently idle, line at its Oulu site in Finland, into a packaging board line".  The investment at Skogall will enable Stora Enso to accelerate growth and profit in end-use segments, including liquid packaging board and coated unbleached kraftliner. The company expects the expansion to increase annual packaging board production by approximately 100,000 tonnes - to over 900,000 tonnes in total.  Meanwhile, following the successful paper to kraftliner conversion in Oulu, Stora Enso will now begin the pre-feasibility study of its second line. The study is set to be completed by early 2022.  "Skoghall is one of our key integrated production sites for eco-friendly packaging materials. The investment strengthens Stora Enso's capability to produce high-quality and cost-competitive consumer board grades within the growing core segments of liquid and food packaging," said Hannu Kasurinen, EVP Stora Enso's Packaging Materials division. She added: "In Oulu, the ramp-up of the first converted production line has been successfully executed, reaching towards full capacity, quality requirements as well as profitability ahead of plan. Through both these growth initiatives, we are demonstrating speedy time-to-market and ability to respond to the increasing demand for more sustainable packaging." The Skoghall expansion is expected to be completed in the second half of 2023.   You may also like to read:  Tetra Pak and Stora Enso invest in complete carton recycling solution Stora Enso expands renewable packaging with barrier boards Stora Enso to invest €80m at Imatra Mills

Vegan and dairy-free confectioner Buttermilk has unveiled a range of chocolate snack bars, inspired by the UK's favourite flavours.  The company's 'Choccy Bars' come in three flavours – peanut nougat, caramel nougat and honeycomb blast. Peanut nougat features "chewy peanut nougat with a caramel layer crammed with roasted peanuts"; caramel nougat has a "malt-flavoured nougat with a caramel layer"; and honeycomb blast has "light and crunchy honeycomb".  Buttermilk says its bars are dairy-free, yet rich and creamy. The bars are said to have a 20% lower carbon footprint than leading non-vegan bars. Available from supermarkets such as Tesco and Sainsburys, from £1.50.  In addition, the company has also launched a range of festive treats, including: plant-based chocolate truffles (in orange and mint flavours), a dairy-free advent calendar, and Hot Choccy Bombe.

AB InBev is expanding its Bud Light Seltzer portfolio with the introduction of new varieties for the holiday season. The company is bringing back its Ugly Sweater pack with three new festive varieties: Sugar Plum, featuring berry, cranberry and plum flavours; Cherry Cordial, combining cherry and chocolate flavours; and Seltzer Nog, with the sweet cinnamon and vanilla flavours of a classic eggnog. The limited-edition pack also includes established Bud Light Seltzer flavour, Cranberry. “With our core focus on innovation and flavour, Bud Light Seltzer continues to bring ‘the loudest flavours’ in the industry with great-tasting products that deliver fans the perfect seltzer for every occasion,” said Andy Goeler, vice president of marketing, Bud Light. “After launching our first-ever Ugly Sweater pack last year to rave reviews, there was never a doubt that we were going to bring it back this year, adding new, festive flavours to help fans make this holiday season even more memorable and fun.” The pack includes 12 12oz slim cans, each coming in at 100 calories, less than 1g of sugar and 5% ABV. The seasonal pack features an ugly sweater design and will be available across the US from 1 November for a limited time only.

Premium wine and spirits producers Moët Hennessy has broken ground on its new Robert-Jean de Vogüé Research Center, which will be dedicated to advancing knowledge and evolving practices in winemaking.  The €20 million facility aims to understand and anticipate major environmental and industrial challenges, such as climate change and biodiversity loss, with the hope of developing sustainable products and practices. A company statement said: "Moët Hennessy has chosen Champagne, which reflects our commitment to our terroir and to the entire Champagne category". "Closely aligned with the Living Soils, Living Together programme we launched last year, our new state-of-the-art research infrastructure will support all Moët Hennessy Houses as they continue to transform their businesses through sustainability," said Philippe Schaus, CEO of Moët Hennessy. He added: "Named in honour of Robert-Jean de Vogüé, one of the Group's historic leaders who worked tirelessly for the common good in Champagne and beyond, the Research Center will be a hub for sharing knowledge both between the Houses and with public sector researchers and will also embrace collaboration with other external structures".  Areas of research at the new site will include:  Microbiology and biotechnology: Observing and analysing micro-organisms to better understand their impact on vineyards Plant physiology: Conducting experiments on vines and grapes to meet the challenges of global warming Process engineering: Analysing every step in winemaking to optimise processes and promote recyclability Sensory analysis and formulation: Analysing the sensory profile of products at different stages of production The facility, designed by architect Giovanni Pace, spans 4,000m2 and is located in the immediate vicinity of Moët Hennessy's Mont Aigu production site.

Nestlé has announced the launch of new chilled snack bars that combine creamy nut butters with chocolate. Free from artificial flavours, colours and preservatives, Nestlé Rallies Nut Butter Bombs are chilled to “maintain freshness and flavour”. Two variants are currently available: Brownie Almond Butter, featuring a milk chocolate shell filled with almond butter, dark chocolate and almond pieces; and Salted Cashew Butter, a ‘salty, sweet treat’ featuring cashew butter and a rich dark chocolate coating. Meanwhile, a third, dark chocolate-coated Raspberry Peanut Butter variety is set to be released in early 2022. “Nestlé Rallies offers a delicious treat with less added sugar than consumers are used to finding in similar snacks,” said Michael Darman, innovation manager at Nestlé USA. “The indulgence is a grab-and-go option and a fresh, elevated take on a traditional treat. From the initial bite into the chilled chocolate shell to the rich, smooth textures of the nut butter filling, we're providing a treat that combines delicious ingredients to help consumers take on their day.” Nestlé Rallies Nut Butter Bombs can be found in the refrigerated section of select Hy-Vee locations, with retail distribution set to increase in the coming months. They are also available online at NestleRallies.com.

British chicken producer Banham Poultry has been acquired by 2 Sisters Food Group founder Ranjit Boparan, for an undisclosed sum.  The company was purchased in 2018 by Chesterfield Poultry, which invested £11 million at the 12-acre facility. Based in Attleborough, Norfolk, Banham has an annual turnover of £100 million and produces approximately 7% of the UK's chicken.  A spokesman for the Boparan Private Office said: "We are pleased to announce the acquisition of Banham Poultry, which safeguards more than 1,000 employees and many more across the supply chain in the region. This acquisition will enable the BPO to maintain processing capacity and fulfil customers’ orders in the important run-up to the Christmas period and to meet future demand." The spokesperson added: "We have a strong track record in investing in and supporting the food processing and agricultural sectors, and we are totally committed to maintaining production capacity and jobs at the Banham site. This acquisition should be viewed as very good news for Banham employees, farmers, customers and suppliers and we will ensure that their needs will continue to be fulfilled."

Instant on-demand grocery delivery company, Gorillas Technologies, has raised nearly $1 billion in a Series C funding round. Founded in June last year, Gorillas now operates more than 180 warehouses in nine international markets and has reportedly delivered over 4.5 million orders in the past six months. The company claims that its latest funding round marks the largest raised by a non-listed business in the European grocery delivery sector to date. The Series C round – which follows a $290 million Series B funding announcement in March – was led by Delivery Hero. The European delivery company invested $235 million and now owns approximately 8% of Gorillas. Berlin-headquartered Gorillas’ latest funding push was also backed by existing supporters, such as Coatue Management, DST Global and Tencent, as well as new investors including G Squared, Alanda Capital and Thrive Capital. The new funds will allow Gorillas to strengthen its footprint in its existing markets and further invest in its operations, people, technology, marketing and finance infrastructures. “The size of today's funding round by an extraordinary investment consortium underscores the tremendous market potential that lies ahead of us,” said Kağan Sümer, CEO and founder of Gorillas. “With Delivery Hero, we have chosen a strong strategic support that is deeply rooted in the global delivery market, and is renowned for having unique experience in sustainably scaling a German company internationally.” Niklas Östberg, CEO and co-founder of Delivery Hero, added: "Gorillas has been setting new standards for the delivery industry by offering an efficient and sustainable alternative to traditional grocers”. “We have been following their stellar growth over the past few months, and we are beyond excited to be now part of their journey.”

Coconut water brand Vita Coco has released Choc-o-lot, a chocolate drink that is dairy-free, vegan and made with responsibly sourced coconuts.  Containing less than 100 calories, Choc-o-lot is rich in potassium and immune-supporting vitamin C. The company says its new beverage is designed "to beat that afternoon slump".   Registered nutrition consultant Jenna Hope said: “Start to feel your energy levels drop throughout the day? We’ve all been there. The 3pm slump is commonly experienced by so many of us for a number of reasons; there is an element of our circadian rhythm which causes us to feel tired in the afternoon, high levels of stress and what we eat for lunch can play a huge role in your energy levels later on in the day. She continued: "A lunch that is rich in sugar and low in protein and fibre may give you that quick energy high you’re looking for, but leave you suffering a subsequent afternoon crash”. Choc-o-lot is now available in selected Waitrose, Sainsbury's and Co-op stores across the UK, with plans to roll out to other supermarkets nationwide. RRP £3.75 for one litre, also available in 330ml cartons.

US refrigerated bar brand Clio Snacks has announced the appointment of John McGuckin as CEO and Rachel Moore as CMO.  McGuckin will replace founder and former CEO Sergey Konchakovskiy, who will be moving into a new role as executive chairman and continue to oversee the company's long-term growth initiatives, including product expansion and innovation, and investor relations. “I’m excited for this next chapter for Clio, where I will be moving into a role where I can focus on what I’m most passionate about: innovation and our future category disruption,” said Konchakovskiy. “It’s been both a once-in-a-lifetime opportunity and dream to build Clio from scratch and lead us through the past six years." He added: "As Clio continues to grow so quickly, I’m honoured to have John join us as CEO. With his unparalleled track record building some of the fastest-growing CPG brands to mainstream recognition, he has a powerful, forward-thinking vision for Clio’s future and I can’t wait to see what’s next for us”. McGukin has served as CSO, CCO and CEO across consumer packaging brands such as Sabra, Lakeview Farms and Tribe Mediterranean Foods.  “Over the course of my career, I’ve developed a keen eye for identifying brands on the precipice of massive growth - and I see it in Clio,” said McGuckin. “Sergey has done an unbelievable job building this company, taking it from a unique, never-before-seen idea to one of the fastest-growing companies in the refrigerated bar category, and one of the largest in the grocery store." He continued: "Over the years, Clio has demonstrated time and time again that it’s ahead of the curve with its incredible product innovations, all of which appeal to a wide, diverse range of consumers. We’re just scratching the surface of our potential, which is why I’m looking forward to helping guide Clio on this next evolution as we continue to scale and grow into a household name.” Meanwhile, Moore, who has been with the brand for three years, has held a previous marketing role at E&J Gallo Winery, managing its multi-million dollar brands, including Barefoot Wine & Bubbly and Andre Champagne.  “Clio is growing exceptionally fast, and is quickly becoming a company to watch in this space,” said Julian Steinberg, co-founder and managing partner of Alliance Consumer Growth (ACG) and board member of Clio Snacks. “With his background and experience, John is the perfect choice to scale Clio as we look toward our next phase of growth.”

UK flavour house I.T.S. has commissioned a UHT pilot plant at its facility in Newbury, Berkshire. I.T.S. offers a range of natural flavourings for pasteurised and UHT-treated milk products. The UHT plant will enable the company to ensure all its flavourings have been fully UHT tested and to offer customers the opportunity to run trials using the machine. According to I.T.S., flavours can often lose their impact or gain metallic notes through the extreme heat treatment process. Commenting on the investment, I.T.S dairy and beverage innovation specialist Briony Rideout said: “It’s another step towards making our customers' lives easier. When they receive flavours from us they can relax, knowing the flavours don’t need any further testing or UHT trials.”

Molson Coors Beverage Company has inked an exclusive agreement with The Coca-Cola Company to manufacture, market and distribute Topo Chico Hard Seltzer in Canada. Topo Chico Hard Seltzer was first unveiled last July, before launching in the US under another agreement between Coca-Cola and Molson Coors. The beverage – which blends sparkling water and natural flavours – is scheduled to launch in the summer of 2022 throughout most of Canada. "The Coca-Cola Company and Molson Coors have created a strong relationship to bring Topo Chico Hard Seltzer to market and are excited to expand the availability of the hard seltzer to the Canadian market," said Dan White, chief of new revenue streams, Coca-Cola North America operating unit. “Following the successes we've seen in the US, we remain focused on supporting Molson Coors as they implement with speed, quality and efficiency, delivering a product that we know Canadians will love.” Topo Chico Hard Seltzer will join the Vizzy Hard Seltzer and Coors Seltzer brands as part of Molson Coors’ Canadian portfolio, as the company looks to strengthen its position in the hard seltzer category. In May, Molson Coors announced it was investing CAD 100 million ($82.4 million approx.) in its Canadian operations to increase in-house production capacity for hard seltzers by 300%. “Considering the massive sales success of Topo Chico Hard Seltzer in the United States, we have full confidence that the brand will bring new Canadian consumers into the hard seltzer segment,” said Frederic Landtmeters, president and CEO of Molson Coors Canada. “This represents another significant step in growing our above premium portfolio, and another example of us executing on our revitalisation plan to build a brighter future for Molson Coors.”

This Friday FoodBev Media is very excited to announce the winners of our inaugural World Plant-Based Taste Awards in association with Plant Based World Expo Europe ! Over 140 companies entered their plant-based products, and our team of judging panels tasted and scored every sample. We are excited to share the finalists for 11 of our categories today. Best beverage Bodyhero – Bodyhero Plant Protein Shake – rich chocolate  FLAX & KALE – Kombucha Dragon Lemonade   Friendly Viking – Latte Oat Drink Best chilled dessert / ice cream Beau’s Gelato – Raspberry Gelato Chateau Dessert – Vegan & Gluten free chocolate cheese cake Rethink Foods – Pink Albatross Mango & Passion fruit  Best convenience / ready to eat product Eat Just Inc. – Just Egg Sous Vide  Lidl US – Vegan California Burger  Verdino UK Ltd. – Plant-Based Pepperoni Pizza Best dairy alternative Bear Paw – Pumpkin Spiced Coffee Creamer Friendly Viking – Greek Style O’gurt Mango  Kitchen Circus – Organic Alphonso Mango Yoghurt  Best egg alternative Eat Just Inc. – Just Egg Sous Vide NABATI – Plant Eggz  OGGS – scrambled OGGS Best faux analogue meat product Dawn Farms – Plant Deli Jackfruit Vegeroni  LIDL US – Vermondo Classic Vegan Meatballs Omni Foods – OmniPork Luncheon  Best pie / pastry  Clive’s Purely Plants – Organic Beefy Ale Puff Pie  Higgidy Ltd – Spinach & Roasted Tomato Vegan Quiche  Best sauce / store cupboard product Lidl US – Red Lentil Spaghetti  Lidl US – Chickpea Fusilli RightRice – Risotto   Best savoury snack Cauliflower Nudie snacks – Crisps Lidl US – Organic Roasted Garlic Hummus   SnackIT – Plant-Based Snack Original  Best soy-based/fermented product FLAX & KALE – It’s Plant-Based Creamy Kitchen Circus – Sweet Chilli Barbecue Tofu   LIDL US – Organic Firm Tofu  Best sweet snack, biscuit or confectionery Chicago Vegan Foods – Dandies Marshmallows  Greenback Plant Protein Bar – Hazelnut  Stroop Club – Vegan Stroopwafels   The finalists of 6 categories remain unannounced, and with good reason. On Friday afternoon, during Plant Based World Expo Europe , the finalists will be judged blind for a second time by a hand-picked panel of judges – Heather Mills , Stasi Nychas & Deiniol Pritchard .  The judges will taste and score each finalist over 2x sessions. The 12.00 session will see the Best faux meat burger , Best faux meat sausage , and Best cheese alternative categories judged.  The 14.00 session will see the Best faux chicken product , Best faux fish / seafood , and Best faux bacon product categories scored.  Scores will be collected during these sessions, but winners will not be announced. The winners of these 6, and all of the categories will be revealed in the first ever World Plant-Based Taste Awards ceremony taking place on 16.30 on the same day, hosted at the Finnebrogue stand, ( VGB1 ).