*Seattle-based Zevia has been designed as a sugar free, all-natural alternative to diet soda. * Containing the native South American sweet leaf herb, Stevia, it has no effect on blood sugar levels. Zevia has been mooted as Hot New Product of 2008 on ABC’s The View.

The European Court of Justice (ECJ) has rejected German bids to use the name 'Parmesan', at a ruling in Luxembourg. "Only cheeses bearing the protected designation of origin 'Parmigiano Reggiano' can be sold under the name 'Parmesan','' said the ECJ, which means only Italians can market cheese using that name. "There is no more risk in Europe of finding Parmesan that isn't Parmesan,'' said Italian Agriculture Minister, Paolo De Castro. "Outside the European Union is another story.'' The European Commission sued Germany in 2005 after the government refused to prosecute its cheese producers for using the name. The commission says Parmesan is the translation of the protected term 'Parmigiano Reggiano'. The German Dairy Association said: "If use of the name Parmesan is indeed an evocation of the protected term 'Parmigiano Reggiano', it begs the question why Italian producers can use terms such as 'Parmisea aso' for cheese that doesn't include Parmigiano Reggiano." A PDF of the judgement (Case C-132/05) can be downloaded from .

Joe's business contribution was remarkable. He kept the faith with a single-minded approach to Highland Spring, building it into a greatly respected brand leader through massive market change. At the same time, he assembled a management team and workforce that became almost an extended family. To the wider industry, and during his previous career in the world of spirits, he was always a chirpy friend full of great stories, even in his losing battle with cancer. Some of the funniest were about the 2005 G8 Summit held nearby at Gleneagles. When the security services needed to use Highland Spring land for logistics support, it didn't take them long to realise how important it was to him that the Summit should use Highland Spring water in order to be assured of his full cooperation. Joe, we shall miss you as a mentor and friend.

Arla Foods has announced strong annual results for 2007 with profits of DKK 938 million, even after the company paid out DKK 1.2 billion more than expected to its cooperative members in the second half of the year. 2007 was a year of unprecedented change in milk sourcing and global demand for milk. Consequently, Arla Foods implemented price increases in all markets, which has had a positive effect on the annual results. Other factors positively affecting the annual results were the integration of Tholstrup Cheese in Denmark, Arla Ingman in Finland and, in particular, Arla Foods UK. Arla Foods' turnover for 2007 totalled DKK 47.7 billion – 2.2 DKK billion more than the year before. "We should be proud of this result," says Arla Foods' CEO Peder Tuborgh. "Never before have we experienced such a turbulent year and such fluctuations in milk prices in global markets. We've succeeded in sustaining last year's excellent level of profit while delivering significant milk price increases to our owners. We have, therefore, succeeded in our two main aims: to secure our owners a high milk price and offer quality products at competitive prices."

*Rocks Organic squashes are made using high-quality organic ingredients and without any artificial sweeteners, colours, flavours or preservatives. * Oily Orange, Lizzie Lemon and Bella Blackcurrant are now joined by Red Five, containing superberry fruits: raspberries, red grapes, cranberries and cherries.

UK beverage machine manufacturer, N&W, is rebranding its free-standing Astro vending machine. Now available with a choice of Azzurro or Reflections graphic panels, the newly improved unit no longer has to rely on backlighting to entice users in, which cuts back on CO2 emissions. N&W Sales and Marketing Director, Mike Kane, said: “At N&W, we're constantly looking for ways to care for the environment, and by introducing the new designs that look good without backlighting, we can reduce the amount of the energy used. Not only is this one of the fastest, most effective ways to save any business money, it will also help you combat climate change by reducing your carbon footprint. “We don’t wish to preach, but if we can get businesses to look at improving energy efficiency, it has a positive impact all round. Using less energy will also improve a company’s reputation as a socially responsible business, and could help attract customers and employees. It just makes good business practice.” The Astro’s existing backlit photographic panels had been in place for a number of years. By unveiling its new energy efficient designs, the firm is aiming to appeal to the discerning coffee consumer and keep on trend. The bold, blue design of the Azzurro offers a contemporary look, while the Reflections panel has a polished metallic feel, which is reminiscent of the traditional stainless steel coffee pot. N&W Global Vending designs, manufactures and distributes vending machines in 80 countries worldwide through a network of selected dealers. Its Astro unit comes in a choice of eight models, including Espresso plus Freshbrew, Instant, Single Freshbrew and Triple Freshbrew, along with added cold drink options.

N&W Global Vending is offering consumers the full high street experience of a 12oz cup with sipper lid. Sales and Marketing Director, Mike Cane, said: “People want bigger speciality coffees, cappuccinos, lattes, Americanos, and this satisfies that need, allowing businesses to compete directly with coffee-to-go retailers."

*Coca-Cola Hellenic in the Baltics has launched the red, white and green tea Nestea Vitao range. * All three teas are rich in antioxidants and do not contain any preservatives or artificial colours. Vitao joins the existing peach and lemon flavoured Nestea ready to drink ice teas, which are already the market leader in Baltic states.

*Sunsweet Growers of California now has Plum Smart Light – a lower calorie version of its fibre-rich health drink. * A glass now contains 11g sugar and 3g of fibre, and just 60 calories. The company has launched a <1> to back it. <1>: http://www.smartdigestivehealth.com

*Tumai Water, a charity brand from Martinsburg, West Virginia, claimed vistory at the Eighteenth Annual Berkeley Springs International Water Tasting contest last weekend. Tumai Water is bottled at Grand Springs in Alton, Virginia and is being sold, initially, in the mid-Atlantic region of the United States. * Other winners included Great Blue of Federalsburg in Maryland which won Gold for Best Purified Drinking Water while Slavus Mineralwasser from Germany achieved top honours in the Carbonated Bottled Water category. The public voted Mist Premium Spring Water of Vanleer from Tennessee as the People's Choice award for best packaging design. water innovation magazine was invited to participate alongside other media on the judging panel for the event held in the historic spa town of Berkeley Springs, West Virginia. Organisers claim the contest is the largest and longest running blind water tasting competition in the world. Over 100 entrants participated in five categories which also included municipal water suppliers. Watermaster Arthur von Wiesenberger, noted expert and author who chaired the awards ceremony, commented: "Berkeley Springs International Water Tasting contest proved yet again that it was the granddaddy of water tastings and it was great to see a West Virginian brand gain some recognition too." Full results will be detailed in the next issue of water innovation magazine.

Bach worked for spirits group Bacardi-Martini for more than 25 years, serving in various executive positions and markets in Europe, including 12 years in France, as well as Asia and Latin America. He was latterly regional director for Northern Europe, the Middle East and Africa. Bach will be responsible for all aspects of Orangina Schweppes’ operations, while Trannoy will liaise with the group’s owners, private equity firms Lion Capital of London and Blackstone of New York. “The appointment of Marie-Bernard recognises the success of our cooperation,” said Javier Ferrán, a Lion Capital partner who is president of Orangina Schweppes. “Under his leadership, the group has exceeded all the goals we set together. The arrival of Luis Bach as CEO is a guarantee for us that this process will accelerate, given his extensive knowledge and proven success.” Company background Orangina Schweppes was created after Lion and Blackstone teamed up to buy Cadbury Schweppes’ former Europe Beverages business for €1.85bn at the beginning of 2006. The partners promptly sold off some unwanted elements of the Europe Beverages portfolio, and regrouped the remaining operations as Orangina Schweppes, a new entity with headquarters in Paris. Trannoy, who had previously been running the business for Cadbury Schweppes, remained in command. Orangina Schweppes now claims to be the third biggest soft drinks producer across Europe, and France’s biggest producer of carbonates other than cola. The group has about 2,500 employees and current turnover of more than €1bn per year. As well as its flagship Orangina and Schweppes lines, the group’s portfolio includes brands such as Oasis, Pampryl, TriNa, Pulco and La Casera in Spain. Last June, Orangina Schweppes expanded into the Ukrainian market, buying local drinks manufacturer Rosynka for an estimated €45-50m. Based in Kiev, Rosynka produces a wide range of soft drinks, as well as juice drinks, Sofia of Kiev mineral water, kvass and alcopops.

University of Birmingham scientists have discovered a new method to replace fat in food products. A team at the University of Birmingham's Centre for Formulation Engineering is developing a microstructure – an air-filled emulsion coated in protein – that resembles the physical properties of a fat globule. The protein is hydrophobin which comes from mushrooms. This new structure could replace fat in foods such as salad dressings, mayonnaise, sauces and even spreads and margarines. The technique means that up to 50% of the fat would be removed from a product and replaced with the new structure, which is made in such a way that it gives the product the correct texture. The remaining fat carries the fatty flavours and aroma. This would mean that the consumer would be able to enjoy a healthier food product, but still experience the same fatty taste and texture. The hydrophobins used for the new structures are fascinating molecules, but they have the added advantage, especially for use in food, of being totally natural and commonly found in life. Suitable proteins can be easily and safely extracted from inside the common white cap mushrooms that are already frequently eaten. Reducing fat content Professor Ian Norton from the University of Birmingham said: "Food manufacturers are under increasing pressure to reduce the amount of fat in their products. We've found that we can use existing materials to change the properties of some foodstuffs in a way that's acceptable to the consumer." Dr Phil Cox, co-investigator, said: "It is hoped that, by making indulgent foods more healthy, the consumer will be able to continue to enjoy those foods that are currently seen as bad for you, without worrying about the fat content." The team are also working with colleagues at Bangor University on the psychological issues surrounding eating, and are particularly interested in healthy indulgence – how to make products which are healthy but still nice to eat, and then how to get the consumers to accept the concept. Professor Norton added: "New technologies and changing the make-up of the foods we eat are ways of tackling the obesity problem, but public attitudes towards food consumption must be addressed if we're to stop this epidemic in its tracks." The Centre for Formulation Engineering at the University of Birmingham, the UK's foremost research centre for the design and construction of microstructured food products, links researchers in different product areas. Professor Peter Fryer, Head of the Centre, said: "The engineering principles underlying manufacture are the same in industries as different as fine chemicals, food industries and fuel cells." Having developed an understanding of the underlying science, the group is now working on alternatives to hydrophobins in order to give food manufacturers a range of alternative natural ingredients that can be used in different product formats and manufacturing processes.