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 ).

Irish dairy cooperative Ornua has acquired US cheese solutions business Whitehall Specialties from private equity firm Mason Wells.  With locations in Wisconsin and Pennsylvania, Whitehall Specialties provides food manufacturing and foodservice customers with functional cheese solutions, including imitation cheeses and cheese substitutes. The acquisition is expected to strengthen the position of Ornua’s US ingredients division – Ornua Ingredients North America (OINA) – in the country's cheese ingredients market. OINA supplies customised functional cheese solutions to US food manufacturing and foodservice customers and the deal will expand Ornua’s production footprint and support its long-term growth strategy. “Ornua Ingredients North America is a core part of the Ornua business, delivering strong growth over the last ten years,” said Ornua CEO, John Jordan. “By bringing together two market leaders, in complementary parts of the ingredients sector, we are creating a powerful partnership that builds a strong foundation for a long-term, sustainable future. “We warmly welcome the Whitehall Specialties team and are looking forward to partnering with them as we look to our next stage of growth.”  The financial terms of the transaction have not been disclosed.

UK savoury pastry brand Ginsters has introduced a new bakes range, which features flavours inspired by American and North African fusion cuisine. The new line is said to be made using British meat and is free from artificial colours, flavours and preservatives. The bakes can be enjoyed hot or cold. The new Cajun Spiced Chicken Bake features chicken in a Cajun-style spiced tomato sauce, with green peppers, black beans, Cheddar and a hint of wholegrain mustard – all wrapped in puff pastry. Meanwhile, Ginsters’ Philly Cheese Steak Bake features beef in a rich sauce with mozzarella, Cheddar and full fat soft cheese, as well as onion, red and green pepper, and mushroom. The Harissa Spiced Chicken Bake offers a combination of chicken in a Harissa-style sauce, chickpeas, peppers, potato and onion. Suitable for vegetarians, the Mac & Cheese Bake offers macaroni pasta in a creamy cheese sauce, with chives, black pepper and a hint of mustard. Ginsters managing director, Sam Mitchell, said: “Following a raft of successful NPD, including our Ginsters Smoky Steak and Guinness Slice and new plant-based products, the new Ginsters bakes range taps into yet another growing occasion to broaden appeal with younger, pre-family consumers and provide a pick-me-up. “Perfectly portioned as a light bite between mealtimes – whenever that might be – Ginsters bakes provide more opportunity for retailers to reach shoppers across the day.” With an RRP of £1, the new bakes are available in supermarkets across the UK. Ginsters recently launched two new plant-based pasties, as it looked to cater to growing demand for vegan products.

Givaudan has reached an agreement to acquire US-based natural colour company DDW, The Color House. Headquartered in Louisville, Kentucky, DDW has 12 manufacturing facilities around the world. The company offers a range of solutions for food and beverage manufacturers, including caramel colours, natural colours and burnt sugars. “I am excited about the opportunity to bring together the strong heritage and capabilities of DDW in natural colours with Givaudan’s expanded portfolio, which is fully in line with our 2025 strategy,” said Louie D’Amico, president of Givaudan’s taste & wellbeing division. “The combination of both companies will enable us to become a global leader in natural colours and strengthen our ability to create with our customers multi-sensorial food experiences consumers love.” DDW’s chairman Ted Nixon added: “I am very proud of all that DDW has accomplished throughout its more than 150 years as a privately held company and we are confident that we will continue to flourish as part of Givaudan”. “We believe that we have a strong set of shared purpose and values with Givaudan and that this transaction represents a very positive step for DDW’s customers and associates.” The transaction is expected to close in the last quarter of this year. The financial terms of the deal have not been disclosed. Givaudan announced it was renaming its flavour division as taste & wellbeing last year, in a move to reflect its expanded product offering.

Asahi Beverages has announced the appointment of Danny Celoni as the next CEO of Carlton & United Breweries (CUB). Celoni will join Asahi Beverages from PepsiCo, where he is CEO of the company’s Australia, New Zealand and South Pacific business. He will assume the CUB chief executive role in February, succeeding Peter Filipovic. “We’ve had the pleasure of working closely with Danny over his time with PepsiCo, one of Asahi Beverages’ key strategic partners,” said Robert Iervasi, group CEO, Asahi Beverages Oceania. “We’ve observed first-hand his ability to understand and deliver great results for his customers, and build exceptional teams.” During a nearly two-decade-long career at Diageo, Celoni served in senior executive roles in Singapore, Korea and Thailand, and as commercial director for Australia, New Zealand and South Pacific. Iervasi continued: “CUB is a great business, with an unbelievable portfolio, and we couldn’t be more pleased that Danny will be running it”. “With Danny’s forward-thinking approach to business, he’s going to make a very significant contribution to building our teams, delivering on our strategies for growth, and forging great relationships with our customers and partners.” Celoni said: “It’s an honour to be given the opportunity to lead CUB and join Asahi Beverages. With its unrivalled beverage portfolio and commitment to innovation, I’m excited by the strategic direction and growth opportunities for the business.” Celoni will also join the Asahi Beverages Oceania executive leadership team, reporting to Iervasi.

Beverage development company Flavorman has broken ground on the site of its new beverage facility expansion in Louisville, US.  The 28,000-square-foot expansion will bring 30 new jobs to the area and enable Flavorman to attract global business to the city.  “With more than 125 food and beverage companies located regionally, businesses can take products from concept to consumer all in one place – Louisville, Kentucky – and Flavorman is a key player in that ecosystem," said mayor Greg Fischer, who attended the ceremony. He added: "Whether a company wants to find just the right balance of flavours to entice consumers, or someone wants to learn about the art of distilling, Flavorman is where they turn”.  The $8.5 million investment will allow Flavorman to scale up its state-of-the-art 'Beverage Campus' and better meet the demand for its custom beverage development services.  The new site will connect to the company's main laboratory and, once complete, will boost production capacity, expanding its blending/canning, processing and bulk storage capabilities.  The Campus will house a fully equipped education distillery, state-of-the-art classroom, production facility with a custom bottling line, extensive sensory library and a beverage innovation laboratory.  “This expansion is an incredible opportunity for our city,” says David Dafoe, Flavorman founder and CEO. “When I started Flavorman almost 30 years ago, I did it out of a passion for the craft. I’m proud of the role Flavorman and Moonshine University continue to play in establishing Louisville as the epicentre for not just Bourbon, but the beverage industry overall.” Construction of the campus expansion is due to be complete in autumn 2022.

Diageo and The Flava People have collaborated on a new product launch: Guinness Cooking Paste.  The new paste features a blend of Guinness, honey and soy, and is designed to provide the "secret ingredient" to a variety of meals. It can be used as a stir in or a rub for meat and vegetables, for example.   Olivia Parkes, brand manager for Guinness at The Flava People, said: “Guinness is a beer with a unique standing in the world of food and has been associated with hearty home cooking for a long time now. This new paste is designed to expand shoppers’ relationship with Guinness and food – providing a more premium and versatile experience, while remaining easy to use.” She continued: “Now we are looking for more meaningful foodie experiences in our homes to bring people together; from restaurant cook-a-longs to preparing meals from scratch for friends and family, dining in is the new dining out. Consumers are braver than ever with flavour and are always looking for new ways – and products – to take their dine-at-home experience to the next level.” This latest innovation is part of a wider partnership between The Flava People and Diageo, which will see the launch of 10 new products over the next six months.  The Guinness Cooking Paste comes in a 200g recyclable glass jar and is available in Tesco stores. RRP £3.00.