Located on the Florida Polytechnic University campus, the IFF site is powered by advanced technology, expert knowledge and a holistic citrus ecosystem in the heart of Florida’s citrus belt.

IFF announced the opening of the Citrus Innovation Center in Lakeland, Florida, in partnership with Florida Polytechnic University. This 30,000 square foot facility encompasses state-of-the-art capabilities in botanical research leveraging its LMR by IFF natural ingredients expertise, processing, analytics, product creation for scent and taste, and includes a 360-degree digital immersion room. Designed with sustainability in mind, the center offers job opportunities in research, customer experience, supply and operations.

“Citrus is vital to our creations in scent and taste, with enormous potential for innovation across our businesses,” said Erik Fyrwald, IFF CEO. “The Citrus Innovation Center embodies our unwavering dedication to innovation, and our commitment to creating enduring external partnerships that help us to bring leading solutions to our customers while doing more good for people and planet.”

The Citrus Innovation Center will focus on applications in food and beverage, fine fragrance, body care, and fabric & home care. Equipped with cutting-edge technologies, IFF customers can anticipate rapid product development, explore innovative citrus applications, and conduct advanced product testing. The facility is designed to foster collaborative innovation partnerships, aligning with IFF’s culture and values. Additionally, the center boasts direct access to industry-leading experts, academia and on-site prototyping capabilities, enabling customised solutions. Supporting approximately 40 jobs, the facility offers room for expansion, with opportunities for job rotations, professional development, and training – paving the way for future growth and innovation.

“The grand opening of IFF’s Citrus Innovation Center on our campus marks a pivotal milestone for Florida Poly, launching a bold partnership that will drive pioneering research and create transformative opportunities for our students and faculty,” said Dr. Devin Stephenson, president of Florida Polytechnic University. “This powerful collaboration will accelerate discovery and technological advancement in the flavor and fragrance industry, while marking the beginning of a research park that will fuel innovation and economic growth.”

Attention to detail is central to the building’s design. Its unique architectural expression, combined with views of the campus and surrounding nature, complements the center’s goal of minimising its environmental footprint. Key sustainability features include LEED silver certification, a solar array system that meets the site’s entire power demand, the use of well and reclaimed water for irrigation, energy-saving processes, and a comprehensive recycling program in partnership with Recycling Services of Florida.

The Plant Nursery Area, an exhibition of innovations in the plant nursery industry, will host four workshops on the new frontiers in genetic improvement at the 42nd edition of Macfrut, the international trade fair for the fruit and vegetable supply chain, to be held in Rimini next May.

The ‘Varieties International Project’ (VIP) is a series of focus sessions on genetic improvement and new varieties in modern fruit growing and will include four workshops with top experts in the field of breeding, as well as leading global companies specialising in genetics and variety development. The workshops will take place at Macfrut, the international trade fair for the fruit and vegetable supply chain, from Tuesday 6 to Thursday 8 May, as part of the Plant Nursery Area, the exhibition of innovations in the plant nursery industry.

The first two days of the trade fair will feature a total of four events. Apple and pear tree varieties will be discussed on Tuesday 6 May, with Actinidia in the afternoon. On Wednesday 7 May, the focus will be on new stone fruit and citrus varieties.

‘It is a unique opportunity to learn about the results of the world’s most important fruit and citrus breeding projects,’ explains Stefano Lugli, coordinator of the Plant Nursery Area at Macfrut 2025, ‘and a great opportunity to talk directly to those who are creating and developing these innovations: breeders, publishers, management consortia and plant nurseries.’

Breeding today is all about commitment, creativity, strategic planning and the sharing of roles and expertise across sectors to achieve a common goal, which is to create innovative and fully sustainable products across the industry in order to meet the current needs of producers, markets and consumers.
‘Creating new fruit varieties and turning them into a profitable business,’ adds Lugli, ‘requires combining scientific expertise in genetics and genomics with business skills and market insight, strategic cross-industry partnerships and the development of effective branding and marketing strategies. Only by following this approach, in addition to investing in innovative breeding programmes, conducting in-depth market research, securing intellectual property rights and developing effective branding policies, establishing strong partnerships and pursuing continuous innovation can we develop authentic new fruit varieties that meet consumer needs and stand out in the market.’

As objectives change, new technologies are providing breeders with more precise and effective tools to help them achieve these new goals.

‘Over the past few years,’ concludes Lugli, ‘fruit breeding has largely shifted from focusing on its traditional objectives to focusing on new ones. The development and selection of genetic innovations, including new varieties and rootstocks, is now more sensitive to critical issues such as environmental and cultural sustainability, adaptation to climate change and resistance to major pests. Recent advances in biotechnology, through genetic and molecular approaches, have enabled these priorities to be achieved more quickly and at a lower cost than was possible until recently.’

The VIP – Varieties International Project is organised by Macfrut and sponsored by SOI (Italian Society for Horticultural Science), CIVI Italia (Interprofessional Centre for Nursery Activities) and EUFRIN (European Fruit Research Institutes Network).

The ribbon-cutting ceremony for Döhler North America’s new state-of- the-art facility marked a significant milestone in the company’s commitment to innovation and growth. This expansion underscores Döhler’s dedication to advancing R&D capabilities and delivering cutting-edge solutions for the Americas.

Located at One Research Way, the new Döhler North America Innovation Hub aligns with the company’s mission to advance research and drive innovation in the food and beverage industry. The facility will also serve as the new East Coast location for Ixora-Scientific, Döhler Ventures, and “The Future of Nutrition and Longevity Institute”. With over 50,000 square feet of sophisticated, modern space set on an eight-acre campus, the center is designed to foster collaboration, creativity, and the latest in science-based natural food, beverage, and nutrition solutions – setting the stage for even greater achievements ahead.

EXBERRY^® colour supplier GNT has officially launched an independent investment firm to accelerate innovation and boost sustainability at every stage of the value chain.

GNT Ventures was created to invest in start-up companies that have the potential to help pioneer new and improved plant-based colouring solutions. Its focus is on four key areas: raw materials and fermentation, processing, food ingredients, and upcycling.

It is part of GNT’s long-term strategy to reshape the plant-based colour landscape with innovative new products that can drive a healthier future for the people and the planet.

GNT Ventures has already executed some investments, including the recently announced partnership with Plume Biotechnology to create new plant-based EXBERRY^® colour solutions using unique fermentation technologies. The firm is now aiming to significantly step up its investment activity and is actively seeking out new collaborations with further start-ups worldwide.

Finn Rieken, Managing Director of GNT Ventures, said: “We’re looking to build mutually beneficial relationships with start-ups that dare to dream big and have the drive to shape tomorrow’s planet. We can provide financial, technical, commercial, and regulatory support, using our expertise to not only help bring bold new visions to life but successfully market them worldwide.”

GNT Ventures is seeking to collaborate with start-ups by providing them with the tools they need to bring cutting-edge ideas to life. It can provide comprehensive financial support, whether by leading the financing as a sole investor or helping to share the load as co-leads. It is primarily focused on pre-seed to series A funding, with a maximum ticket size of EUR 1 million.

GNT Ventures also has a state-of-the-art food grade pilot plant to test and optimise processes. It can offer research and development know-how as well as processing expertise to help new businesses develop their ideas more quickly and effectively.

In addition, GNT Ventures can deliver comprehensive commercial support. This includes ensuring innovations reach a wide range of customers within the food and beverage industry as well as connecting start-ups with partners across the entire value chain. It also offers guidance on regulatory compliance and IP.

Dr. Kai Reineke, Technical Lead at GNT Ventures, said: “We aim to establish synergistic partnerships with innovative start-ups that aspire to achieve significant breakthroughs. Leveraging our extensive technical expertise, we provide comprehensive support to facilitate the realisation of ambitious projects and ensure their success.”

GNT was founded in 1978 with a vision to pioneer truly natural colors from fruit, vegetables, and plants. It remains an independent, family-owned business with a commitment to creating plant-based, sustainable ingredients.

Frederik Hoeck, GNT Group’s Managing Director, said: “GNT is now firmly established as a global leader in natural colors, but we know what it’s like to be a small company and grow. We started from humble beginnings and fully understand the challenges involved and how hard it can be to overcome them. We want to help start-ups find their own successful paths so that we can reshape tomorrow’s planet together.”

Zotefoams, a world leader in cellular materials, announced that ReZorce, its sustainable mono-material barrier packaging range, has been named winner in the Product Innovation category at the 2024 Reuters Sustainability Awards.

This year, 700 entries from 50 countries contested 17 categories judged by an international panel of business leaders, academics, designers and changemakers in the field of sustainability. ReZorce won the Product Innovation category ahead of 13 other shortlisted entrants including other aseptic liquid packaging board (LPB) beverage cartons and packaging innovations.

Currently available aseptic beverage cartons – used for products such as fruit juices which are not refrigerated – are produced from composite layers of wood fibre, aluminium and polymer bonded together (LPB). Unlike ReZorce, these composite materials cannot be recycled through mainstream processes. ReZorce on the other hand has a mono-material design which leads to excellent performance in standard Material Recovery Facilities (MRFs). The resulting recyclate can be reused, including in the core of ReZorce cartons, bringing the prospect of circularity to the 250 billion unit-per-annum beverage carton market for the first time.

Zotefoams is currently in the latter stages of developing ReZorce for beverage carton applications and is preparing for trials with a north European supermarket chain.

During the Awards ceremony on October 1, judge Danielle Holly, Associate Director of the Aspen Institute, commented, “The judges thought [ReZorce] was an excellent and practical step towards fully recyclable packaging for widely used food and beverage formats. It’s exciting, it’s disruptive and it will really deliver an immense impact in everyday lives. Well done for pioneering it!”

Ronan Cox, Zotefoams Group CEO, comments, “We are delighted that ReZorce has been recognised on the global stage in this way. Entrants to the Reuters Sustainability Awards include some of the world’s best-known and most-admired companies and it is an honour for Zotefoams to stand alongside them.

“It is also telling that the judges recognised the need for wholesale change rather than incremental improvement in pack formats such as aseptic beverage cartons.

“This award which follows recent success in the Deutsche Verpackungsinstitut’s German Packaging Awards, serves as further confirmation that ReZorce is a much-needed product with a bright future. We are 100 % focussed on translating these award achievements into on-shelf success, as ReZorce looks to finally bring a truly sustainable solution to the aseptic carton industry and beyond.”

Coca-Cola Europacific Partners (CCEP) has announced an investment in Pipeline Organics, a climate tech startup hoping to revolutionise the generation of clean and renewable energy.

Pipeline Organics’ technology uses advanced chemistry and manufacturing processes to convert sugar-rich wastewater into a continuous supply of renewable electricity.

This breakthrough technology has the potential to power essential processes across CCEP’s sites, from lighting to powering production lines.

CCEP aims to scale this innovative technology by providing Pipeline Organics with access to its sites where the technology can be trialled, using the sugar-rich wastewater that is created as a by-product of drinks manufacturing.

CCEP has been steadily progressing towards its renewable electricity goals, with renewable electricity already used in 78% of its operations in 2023. By investing in breakthrough solutions like Pipeline Organics, CCEP aims to accelerate the adoption of clean energy technologies and drive positive change in the industry.

Symrise announces the opening of a new office and lab facility for Food & Beverage in Beijing. To optimally serve the dynamic and rapidly growing consumer base in the area the company has invested EUR 1.5 million in the facility. The location will enhance the R&D capabilities, customer proximity, and market presence in the North of China.

The country’s diverse and evolving tastes, driven by a rising middle class and increasing urbanisation, lead to stronger demand for beverages, dairy, culinary, and snacks. By expanding its presence in China, particularly with the new facility in Beijing, Symrise can perfectly cater to local preferences and swiftly respond to market trends.

The 800 sqm facility in Beijing covers 250 sqm of office space and 400 sqm of advanced laboratory areas as well as 150 sqm administration rooms. The labs include specialised zones for beverage and dairy creation, application, savory creation as well as snacks and seasonings, each equipped with dedicated workstations and evaluation rooms. This state-of-the-art setup enables Symrise to develop products tailored to the market. It can also provide comprehensive and swift support to customers in the region, ensuring timely and efficient service.

A key market for food & beverage applications

“China represents a crucial market for Symrise due to its dynamic and rapidly growing consumer base in food & beverage applications. As a logical consequence we have expanded our Beijing site to significantly enhance our R&D capabilities,” said Walter Ribeiro, Global President, Food & Beverage at Symrise. “With a focus on customer proximity and technical excellence, this facility will serve as a vital hub for innovation and customer collaboration.

The facility also adds further resources to the company’s main lab in Shanghai, ensuring continuous support and resource optimization. It offers an improved working environment for the team, with modern amenities and a design that balances flexibility, efficiency, and local cultural elements.

“This strategic positioning enhances our ability to innovate and introduce new products tailored to Chinese consumers,” adds Robert Marti, VP North Asia, Food & Beverage at Symrise. “It also strengthens our engagements with local food and beverage producers. As we continue to develop and optimise our offerings, both our customers and consumers will benefit from a broader range of high-quality products, leading to increased satisfaction and loyalty in this key region.”

The Beijing office and lab underscore Symrise’s commitment to innovation, customer intimacy, and market expansion. With additional hires of technical experts, the company sees itself well-positioned to drive growth and deliver superior products across various categories. Symrise anticipates this facility will enhance its current offerings and open market opportunities, solidifying its presence in the Northern China and beyond.

IFF, a global leader in food and beverage, home and personal care, scent, and health announced that it aims to complete the renovation and expansion of its facilities in Shanghai Hongqiao Airport Business Park, Shanghai, China. The site will be fully operational by the end of August 2024. The 16,000 square-meter site, named “Shanghai Creative Center,” is IFF’s largest in Asia. The project is designed to drive the development of innovative solutions across the IFF portfolio in China and the Greater Asia market, further strengthening its global leadership in fragrances, flavours, functional ingredients, and bioscience-based portfolios.

“The Shanghai Creative Center will bring together capabilities across IFF, all in one location, enabling us to improve our delivery of end-to-end solutions for customers in Asia and around the world,” said Erik Fyrwald, IFF chief executive officer. “This was a natural next step following the opening of our Singapore Innovation Center in 2022 and reaffirms our dedication to advancing innovation in Asia.”

IFF first entered the Chinese market in 1981, becoming the fragrance and flavour industry’s first multinational to establish footprint and to set up a factory. The newly renovated site signals the importance of the Asia region to IFF, globally. Today, China is one of the most important markets for flavours and fragrances with high potential for growth. Furthermore, the region’s demand for bioscience-based products is rapidly accelerating, as consumers increasingly seek options for greater longevity and healthy lifestyles. IFF’s deep knowledge and experience in these sectors, coupled with this investment in the innovation center, positions the Company to offer differentiated products to market quickly and effectively to support its customers’ brand growth strategies in China.

In recent years, the carbonates industry has undergone a transformation in its product portfolio driven by evolving consumer preferences, changing regulatory measures such as sugar taxes, and increased concerns about health. This transformation trend has been quite visible since the onset of the COVID-19 pandemic, as consumers became more conscious about the impact of sugary drinks on their health. In response to these shifts, companies are investing more in developing new products, with a focus on developing low- or no-calorie carbonates by using sweeteners as alternatives to traditional sugar, says GlobalData, a leading data and analytics company.

Guida Simoes, Consumer Analyst at GlobalData, comments: “One of the prominent categories in the carbonates space is diet sodas, which are popular drinks around the world, especially among people who want to reduce their sugar or calorie intake. Almost every popular sugary drink on the market has a “light” or “diet” version – Diet Coke, Coke Zero, Pepsi Max, Sprite Zero, etc. Despite their appeal to calorie-conscious people, the effects of diet drinks and artificial sweeteners on health are controversial.”

In response to the evolving trend, major players are constantly innovating and creating different flavors for zero-calorie drinks to attract more consumers. For example, in April 2023, Coca-Cola announced a zero-sugar variant that offers “bold and delicate” flavour profiles during the launch of the Coca-Cola Movement in Spain. Stated to be a collaboration between “Coca-Cola – a beverage company and Rosalia – a Spanish singer”, this launch aims to attract more consumers with healthier products, with sugar-free and calorie-free products in mind.

In 2023, in Western European countries, the market share of low/no-calorie drinks is approximately 34 %, with the UK leading at 54 %, followed by Spain at 45 %, Italy at 18 %, France at 25 %, and Germany at 26 %^*. This diversification highlights the varied consumer preferences and market dynamics within the region.

Simoes continues: “Moreover, the interesting correlation between the percentages in the market share of low/no-calorie drinks and the levels of health concerns, as shown by the GlobalData 2023 Q4 consumer survey, adds depth to our understanding. Countries with higher market shares, notably the UK and Spain, demonstrate a higher percentage of consumers 38 % and 42 %, respectively, expressing extreme or significant concern about their health. This showcases a relationship between consumer behavior and evolving product preferences, suggesting that health-conscious individuals are more inclined towards adopting low/no-calorie beverages.”

Simoes concludes: “Tailoring approaches to cater to health-conscious demographics, particularly in markets like the UK and Spain, presents a promising opportunity for growth. For businesses, they can adjust their marketing strategies and innovate products that appeal to consumers who are mindful of their health.”

^*GlobalData Consumer Intelligence Center – Market Analyzers, accessed in December 2023
**GlobalData Q4 2023 Consumer Survey, published in December 2023, was conducted with 9068 respondents in Europe

Nuritas, a global leader in AI-based peptide discovery, announced a strategic collaboration agreement with Givaudan, a global leader in Taste & Wellbeing. Together, the companies aim to revolutionise food system solutions by leveraging AI-discovered peptides found in natural plant resources and advance their shared commitment to improve the lives of people worldwide.

“In forging this groundbreaking collaboration with Givaudan, we were meticulous and intentional in identifying the ideal company to work with,” said Dr. Nora Khaldi, CEO of Nuritas. “We look forward to employing our AI Magnifier technology to identify new, natural peptide solutions that will undoubtedly advance flavor and taste innovations by Givaudan.”

Fabio Campanile, Head of Taste & Wellbeing Science & Technology at Givaudan added, “This collaboration represents a significant step forward in our collective mission to address the desires and expectations of consumers around the world that are constantly changing. We strongly believe that working together with Nuritas will help to advance ingredient innovation in the short term.”

“Nuritas is excited to collaborate with Givaudan on this transformative venture,” “said Neil Foster, Head of Strategic Partnerships at Nuritas. “We look forward to igniting systemic change within this industry with our combined expertise and efforts.”

This announcement underscores the power of collaboration between industry leaders with shared values to positively impact the industry. Collaborative efforts are currently underway with additional details and project updates to be announced at a later date.

MycoTechnology, a trailblazer in the field of mushroom research and ingredient innovation, has announced the landmark discovery of a natural sweet protein derived from honey truffle.

This first-of-its-kind discovery paves the way for the launch of honey truffle sweetener, a potentially game-changing alternative to sugar and artificial sweeteners that could reduce global sugar consumption and build towards a healthier future.

This breakthrough is the culmination of MycoTechnology’s extensive efforts to investigate the highly sought-after truffle and uncover the source of its sweet taste. The honey truffle has been consumed for centuries and valued for its uniquely delicious properties. In identifying and isolating the sweet protein, MycoTechnology continues to leverage its advanced technology to harness the versatility of fungi and address new food system challenges.

“Our honey truffle sweetener is derived from a protein, which brings an unprecedented level of excitement as proteins are widely recognised as the future of sweeteners,” said Alan Hahn, CEO of MycoTechnology. “This breakthrough ushers in a new era of clean label sweeteners, revolutionising the way we create foods and beverages without relying on traditional sugar or artificial sweeteners.”

A significant development in the sweetener sector, the news is already sparking enthusiasm, with several commercial partners expressing their interest in new collaborations. MycoTechnology is developing a proprietary platform designed to scale production, minimise manufacturing costs, and optimise yield. The result is a clean, intense natural sweetness with an expected cost-in-use competitive with sugar, and absence of aftertaste.

The Eckes-Granini Group concluded the 2022 business year with satisfactory results and is optimistic about the current year 2023. With a + 7.1 % increase in turnover to 917 million euros (2021: 856 million euros), the supplier of fruit juices and fruit beverages achieved 2022 the highest increase in turnover in five years. Volume sales also developed slightly positive compared to the previous year, rising by 3 million to 808 million litres. Eckes-Granini recorded an increase of + 1.3 % in value-based sales at the retail level during the past business year, accompanied by a decline in volume sales (- 2.1 %) compared to the previous year. This resulted in a stable, unchanged market share of 12 % in terms of value, with a slight increase in volume market share of + 0.2 % to 11.3 %. With regard to the largest markets for fruit juices, nectars, and fruit drinks (FJND) in Europe, market shares were gained in France in particular, but also in the Baltic countries, Finland, and Austria.

Eckes-Granini expands market leadership in Europe

Like all companies in the beverage and food industry, Eckes-Granini had to deal with a tense raw materials situation, freight space shortages and supply chain difficulties during the past year. In addition, there was an unprecedented explosion in the cost of raw materials, partly due to poor harvests, as well as packaging materials, energy, and transport. However, these massive cost increases could some of the additional costs through targeted investments in its brands, successful product launches and decisive crisis management. Tim Berger, CEO of the Eckes-Granini Group, comments on the past business year: “Thanks to our rapid and flexible response to the difficult market environment in 2022, we were able to achieve good sales growth and – viewed across the whole business – an increase in market share. We are satisfied with the result in view of the challenging general conditions. We used the challenges of the past year as a catalyst for the optimization and further development of existing processes and structures. For example, we were able to react effectively to raw material shortages and ensure a consistently high delivery capability.”

Weaker economic environment shapes market performance in 2022

In the food retail sector, the FJND market in Europe 2022 showed a positive trend in value sales with + 1.3 % compared to the previous year. Volume sales, on the other hand, declined by – 3.7 %. While the market dynamics in 2021 were still influenced by the Covid 19 pandemic, the Ukraine war and its consequences had a significant impact on market development in 2022. On the one hand, price increases contributed to the rise in value sales. At the same time, however, consumers‘ willingness to purchase declined, with corresponding consequences for volume sales figures.

Innovations and the expansion of new distribution channels as growth drivers

Eckes-Granini benefited in particular from the successful introduction of numerous product innovations in 2022. Overall, the medium-sized family-owned company achieved 30% of its growth through innovations alone, despite reduced marketing investments. One of these innovations are the hohes C Functional Water in the Water Plus category, which were excellently received by the market. Eckes-Granini was also able to expand the market leadership of hohes C Shots in 2022 and successfully establish the Shot concept in additional countries, such as Austria, Hungary, and Spain, in France under the Joker brand and in Denmark, Sweden and Finland under God Morgon. 2022 also marked the most successful Out-of-Home year in the history of Eckes-Granini. The strategically important business segment of hotel, gastronomy and on-the-go consumption made a comeback in many countries, especially in France, where Eckes-Granini grew significantly. Contrary to market dynamics, Eckes-Granini also succeeded in gaining market share in e-commerce and e-retail, doubling its share of sales within three years.

Eckes-Granini remains committed to people and the environment in 2022

Despite all the challenges, a more sustainable business remains a central focus of Eckes-Granini’s corporate strategy. Following an intensive review, the independent Science Based Targets Initiative (SBTi) confirmed in January 2022 that Eckes-Granini‘s greenhouse gas reduction targets are in line with the goals of the Paris Agreement. Eckes-Granini also actively campaigned for the introduction of the juice deposit, made the switch early on and provided extensive information on the advantages of the recycling system in campaigns. In addition, the family- owned company has supported the Team Rynkeby charity cycling initiative for many years as part of its CSR commitment. In 2022, around 10.4 million euros were collected for seriously ill children and their families. Eckes-Granini was also pleased to receive the Top Employer 2023 award in Germany again after 2022.

Positive outlook for the current year

prices and fluctuating availability remain a major issue. In addition, there are uncertainties in consumption regarding the reaction of consumers to inflation. “Overall, the past year with all its challenges has been an opportunity for us to show that we take our responsibility regarding the category, the food retail industry, and our consumers seriously. We succeeded in livin g up to our role as category thought leader. In 2023, we want to build on this and have already made a promising start to the new business year with numerous new beverage concepts and innovations,” says Berger.

About the Eckes-Granini Group:
Eckes-Granini is the leading supplier of fruit juices and fruit beverages in Europe. For the ind e- pendent family-owned company headquartered in Nieder-Olm, Germany (Rhineland-Palatinate), the focus is on committed and competent employees, strong brands in the areas of juices, fruit beverages and smoothies, and a long-term strategic orientation with sustainable value creation. Today, Eckes-Granini operates mainly in Europe with its own national companies and strategic partners and generates annual sales of 917 million euros with a total of 1703 employees. The com- pany’s foundation is formed by the internationally renowned premium bran ds granini and Pago to- gether with strong national and regional brands for juices such as hohes C, Joker and God Morgon. Consumers in 80 countries worldwide and especially in Europe know and appreciate our fruit juices and the variety of fruit drinks.

Expert flavorists will enhance sweet and culinary capabilities with cutting-edge modulation technologies

IFF a global leader in solutions for food and beverages, health, biosciences, and scent has increased its innovation capabilities with two new state-of-the-art flavour labs at its facility in Northern Europe. The sweet and culinary flavour creation labs are the latest addition to the company’s expansive campus that has been in operation since 1964, spanning more than 312,150 square feet in Brabrand, Denmark.

The innovation hub is home to more than 400 employees engaged in research, application development, ingredient and flavour creation. The expanded facility will enable local and regional manufacturers to work in close partnership with a new team of flavourists who will introduce the latest modulation technologies and develop solutions for the beverage, bakery, dairy, snacks, culinary, bars and confectionery end markets. Working with an extensive library of proprietary flavor ingredients they will create exciting and unique flavour experiences for consumers, especially in areas such as masking, sweetness and umami.

“This expanded facility is a testament to our continued investment in innovation to meet evolving consumer expectations,” said Jan Bechtel, regional president of Nourish Europe, IFF. “We will continue to build on our deep expertise and scientific knowledge and invest in tools and products to bring what matters most to consumers in the market: creating the next generation of delicious, healthy and experiential food and beverages.”

Expert flavourists will have access to IFF’s latest research innovations, particularly in plant-based and biotechnology, along with resources like pilot plant manufacturing, ingredient expertise and evaluation studios, creating the perfect environment for end-to-end product design.

“We’re thrilled to launch these flavour labs,” said Laurens Reiber, creative director, Nourish Europe, IFF. “Brabrand is already a massive innovation center, and its location helps us better understand local market preferences and deliver trending global flavours. Now we’re investing further to boost our speed-to-market capabilities and to bring greater value to our partners.”

Following the completion of the Culinary Design Center last summer in Denmark, the opening of the new flavour labs is the company’s latest investment in R&D to develop winning solutions that meet customer and market needs with speed, agility and creativity.

Public-private partnership to advance citrus research, development of breakthrough solutions for food, beverage and fragrance industries

In a ceremonial presentation, IFF and Florida Polytechnic University laid the foundation for the new Citrus Innovation Center, located on the University’s campus in Lakeland, Florida. The nearly 30,000-square-foot, standalone building will support global citrus research and development, and will include sensory and experience venues, research labs, processing, analytical departments, a fully equipped citrus garden and amenities for hosting customers and partners.

“What an honour to celebrate this beacon for innovation and excellence, that is a perfect blend of science and creativity,” said Nicolas Mirzayantz, president, Nourish Division, IFF. “As we lay the foundation for a global citrus innovation center, we re-affirm IFF’s commitment to invest in R&D capabilities that unlock the development of innovative solutions for our customers, partners and communities we operate in. This facility represents a significant milestone in our cross-divisional citrus strategy. Here, we will accelerate innovation by combining the expertise from our Nourish and Scent divisions with on-campus talent who are just as committed to pushing the boundaries of science and uplifting the citrus industry as a whole.”

Nestled on the university’s campus in the heart of the citrus belt, the new, best-in-class center for excellence is designed, engineered and constructed by Ryan Companies, who upon completion, will maintain the building. The sprawling, glass-fronted building and surrounding grounds are slated for completion in late 2023.

“IFF holds a leading position in R&D investment,” said Christophe de Villeplée, president, Scent Division, IFF. “This cutting-edge facility represents one more way we’re combining creativity and science, working closely with our partners and customers. Citrus extracts are an essential component of our creations, bringing consumers delightful freshness. By building a transformational, holistic citrus development ecosystem in one of the world’s central citrus locations, we will further deepen our knowledge, and facilitate the creation of differentiated citrus products that delight global food, beverage and fragrance customers, while doing more good for people and planet.”

IFF will be the first company located on Florida Poly’s campus. The company anticipates providing hands-on internships and job opportunities for Florida Poly students in areas of research and development, customer experience, supply and operational coordination and entrepreneurship. Additionally, IFF will support the University through funding and collaborating on faculty research, sponsoring senior capstone projects, and supporting academic programs.

“We are proud that IFF recognised the strategic advantage in partnering with our University,” said Randy K. Avent, president of Florida Poly. “Our students and faculty are making real contributions in growing the tech industry by influencing the designs of pioneering technologies and real-world solutions. We’re excited about the cross-disciplinary learning opportunities for our students through this partnership in fields such as metabolomics, automation, artificial intelligence, virtual and augmented reality, and biometric data capture and analysis, to name a few.”

The building capitalises on views toward the campus, overlooking the expansive ponds and the campus front entry. Its architectural design draws inspiration from the building’s purpose: the exterior reflects the density and discernment of aromas, scents and taste sensations, showcasing acute moments of knowledge, research and gathering, and the flow of those experiences between spaces.

“The ethereal nature of the design concept was challenging, however Ryan was able to successfully create a dynamic, unique architectural expression that reflects the nature of the work being done within the facility, while complementing the existing architecture on the campus,” said Linaea Floden, regional director of Architecture for Ryan A+E.

Dutch company Riedel, a leading producer of NCSD products, is the first in the Netherlands to offer its famous juices in SIG’s innovative on-the-go combismile carton pack. Riedel’s iconic Appelsientje, CoolBest and DubbelDrank juice brands will benefit from the clever design of combismile, which is also paired with SIGNATURE FULL BARRIER packaging material, where the small amount of polymers used are linked to certified forest-based renewable materials via a mass-balance system.

SIG’s combismile carton offers the perfect lifestyle match for Riedel juices and provides busy consumers of all ages with ultimate on-the-go convenience – easy to open, handle, hold, close and store on the go. With a curved, modern shape with easy grip corners, combismile offers consumers handy consumption straight from the pack and is resealable thanks to its innovative one-step closure.

Riedel has extensive expertise in carton packaging, naturally evolving over time in close partnership with SIG. The new 330 ml on-the-go combismile carton pack is a logical development, unifying Riedel’s carton packaging portfolio to offer the most convenient and sustainable choice for consumers.

Carton packs with SIGNATURE FULL BARRIER packaging material reduce the carbon footprint compared to a standard carton pack^* even further, as a result of the substitution of fossil polymers with mass-balanced plant-based polymers made from tall oil – a by-product of paper manufacturing. All three key raw materials are linked to certified responsible sources: paperboard is from FSC^™-certified forests and other controlled sources; forest-based renewable polymers are certified according to ISCC PLUS (International Sustainability & Carbon Certification) via a mass-balance system; and an ultra-thin layer of ASI certified aluminium protects against light and oxygen. Riedel already successfully uses SIGNATURE FULL BARRIER packaging material for juices in 1,000 ml and 1,500 ml carton packs from SIG.

SIG’s CFA 1824 filling machine for combismileBig combines excellent flexibility with high speed, providing Riedel with the capacity to fill 24,000 carton packs per hour and the ability to fill five different volumes: 200 ml, 250 ml, 300 ml, 330 ml and 350 ml.

^*Results based on ISO-compliant life-cycle assessment CB-100732c: https://cms.sig.biz/media/4440/sig_lca_signature_addendum-combiswift-plus.pdf)

Fiber-based consumer packaging leader, Graphic Packaging International, has launched ClipCombo^™, a highly innovative beverage multipack machinery system.

This modular system offers beverage makers and packers the ability to apply two different clip-style packs with a single machine, optimising production efficiency and enabling the differentiation of brands using premium and standard clip styles.

ClipCombo offers unparalleled flexibility. Along with the ability to switch between two pack styles in just minutes rather than hours, it can achieve top-line speeds of up to 400 packs per minute, depending on application and configuration.

ClipCombo has machine options that apply to either can or PET bottle multipacks. ClipCombo for cans combines award-winning KeelClip^™ or GripClip^™ with the minimal material EnviroClip^™, while for PET bottles, it combines Cap-It^™ and EnviroClip^™.

The versatility of ClipCombo will help lower capital investment for beverage packers, as the ability to deliver multiple pack styles with rapid changeover removes the need for several installs. This frees up space on the factory floor and reduces the number of operators required.

This summer, leading branded soft drinks business Britvic is celebrating the 35th anniversary of its Rugby factory, thanking colleagues for their dedicated service and showcasing the investment and innovation that has become synonymous with the company’s flagship facility.

Based on Glebe Farm Industrial Estate, the site has seen over £125 million of investment since 2018, with the factory most recently benefitting from a £27 million investment in a new state-of-the-art canning line in September 2021.

This is Rugby’s fourth canning line, growing the site’s total capacity by around 20% and creating 20 new jobs at the facility.

Boasting some of the fastest lines in Europe, the site’s new canning line operates at a rate of around 120,000 cans per hour, taking the factory’s total production to an impressive rate of just under half a million cans per hour.

Rugby MP Mark Pawsey said: “Britvic’s 35 years in Rugby represent a great success both for the company and for our town’s local economy.

“Over those years, their flagship factory has grown and created hundreds of jobs, including a vibrant apprenticeships programme which has given many young people a first taste of work.

“I was delighted to see the further investment in their fourth canning line which demonstrates their commitment to the Rugby site for many years to come.”

The investment provided Britvic with the additional capacity to drive agility and exemplary customer service, as well as boost production of some of the country’s most loved brands, including Tango, 7UP and Pepsi MAX.

Importantly, investment has seen the work force increase at the site, helping to bring the total number of employees to more than 340 and reinforcing Britvic’s commitment to the local community.

These roles span numerous disciplines, from engineering to manufacturing, with apprenticeships also a key component of the additional rise in employee numbers.
Paramjeet Pahdi, Director of Operations at Rugby, said: “As we celebrate 35 years of our Rugby site, I’m proud to look back at the journey we’ve been on together to make this facility the beacon of success it is today.

“I would like to thank all our colleagues for their contribution over the decades, without their hard work and dedication I have no doubt that we would not be here celebrating such a milestone.

“Looking to the future, Britvic is focused on ensuring that Rugby continues its success story as we develop the site with further investment, securing our future for generations to come.”

Over the past 35 years, Rugby has become well known for showcasing some of the fastest and best manufacturing technology in Europe.

The Rugby factory has also played a key role in Britvic’s sustainability efforts.
Continuous improvements have seen the factory cut the amount of water it uses – most recently by using the cooling water from its combined heat and powerplant as a source of hot water for the site – helping Britvic work towards its net zero carbon emissions target.

Celebrations for the 35 year anniversary began in May with a family fun day attracting more than 500 people to the site.

Employees and their families enjoyed the day with a resident DJ, fairground rides, a penalty shoot out, mini golf and a Britvic bar.

Cutting edge start-ups, technology companies and universities join hands with Tetra Pak to tackle challenges and unlock new opportunities for the Food & Beverage industry.

Ahead of the United Nations World Food Safety Day Tetra Pak announced its new set of research collaborations and programmes to further accelerate efforts to address challenges facing food systems worldwide. The initiative is part of the company’s drive to nurture an innovation ecosystem to open new opportunities in the areas of food availability, safety and sustainability.

According to the Food and Agriculture Organisation UN FAO, the world is in a very different place compared to six years ago, when it committed to the goal of ending hunger, food insecurity and all forms of malnutrition by 2030. The current reality is that we have not been progressing fast enough towards ensuring access to safe, nutritious and sufficient food for all people. As an example, over 2 billion people did not have access to enough safe and nutritious food in 2020.

Laurence Mott, Executive VP Development and Technology at Tetra Pak says: “Tetra Pak has been an early advocate of forming and strengthening links between academia and the food industry. We have several long-standing relationships with universities and research institutions. We’ve also been working with game changing start-ups and tech companies to accelerate innovation. Now more than ever this is vital. The challenges of the global food industry are broad and varied. The only way we can meet these challenges is to pool our expertise. Only together will we secure a better future in the areas of sustainability, food safety and food availability. I’m very happy to see the progress so far and will take this opportunity to thank all our partners”.
In an attempt to address challenges around food and sustainability, Tetra Pak is teaming up with entities across countries such as France, US, Sweden and Italy, among others, to explore different innovations across the food system. These includes a range of development programmes – from exploring new food categories, such as plant based food, to using enzymes that reduce food waste to advancing the insect protein movement.

Rodrigo Godoi, VP Processing Portfolio Management at Tetra Pak, says: “To drive innovation, we need to question status quo and keep pushing our boundaries, working together with external partners who bring fresh ideas and perspectives to the table. At Tetra Pak, we are continuously exploring new concepts, new food ingredients and new production methods that sit outside of our ‘core’ competencies. As an example, we have conducted over 300 screenings that resulted in more than 10 pilot projects to be researched. We encourage start-ups to come to us with their ideas as well as to join cross-industry teams to explore opportunities. We recognise the value in coming together with experts across an ecosystem in food, science and engineering to help identify new solutions and address challenges intensified by the changes in the food supply chain.

Dr Karim Engelmark Cassimjee, CEO at EnginZyme, said “The food industry faces many sustainability challenges, especially the ability to achieve efficient and sustainable production at the same time. The cell-free biomanufacturing that we have pioneered at EnginZyme can meet this need with its broad applicability, low cost of production, short development timelines and predictable scalability. Our collaboration with Tetra Pak is an incredibly exciting opportunity – in particular how we are exploring solutions to unlock the potential of by-products like acid whey”.

Some of the programmes announced include, France’s Paris&Co innovation platforms, Smart Food Paris and Urban Lab, technology start-ups EnginZyme, NuCaps and Tebrito and leading research universities in Italy and Sweden including University of Modena, Reggio Emilia (UNIMORE) and Lund University.

Leading branded soft drinks business, Britvic is joining forces with University of Cambridge-backed tech company Xampla in a GBP 1 million packaging innovation partnership.

After 15 years of Cambridge research, Xampla has developed the world’s first plant protein material for commercial use. This revolutionary material uses pea protein to make microscopic capsules that protect vitamins within liquid, stopping them from being broken down by sunlight.

Xampla’s work has seen the company secure GBP 1 million in funding from the UK Government’s innovation agency, Innovate UK, to scale up the technology and material processing.

The innovation is critical to delivering drinks fortified with vitamins in clear plastic bottles. Clear plastic bottles are considered a positive by consumers, with Britvic’s research showing that people are 40 % more likely to recycle clear bottles over coloured ones. However, the downside of clear bottles is that they let more UV rays in, losing the necessary protection for vitamin D.

Simon Hombersley, CEO of Xampla, said: “We are delighted to be partnering with Britvic to deliver innovation that will revolutionise the drinks industry and it is extremely exciting to see what our material can do at scale. Xampla works with businesses to help solve their biggest problems while also enabling customers to meet their sustainability goals.

“Britvic has a proud history of fortifying its products with vitamins and seeking sustainability in its packaging. Our partnership is about helping to do both even more effectively. We can’t wait to get started.”

Last year, major Britvic brands Fruit Shoot and 7UP made the shift to clear bottles to drive up recycling rates and Britvic has started to add vitamins B, C and D to Robinsons Fruit & Barley.

Meanwhile, leading Irish squash brand MiWadi 0 % Sugar contains vitamins B, D and zinc and children’s favourite Fruit Shoot has been fortified with multivitamins since 2016. Added vitamins C and D help support the immune system and the growth of strong bones, while B vitamins contribute to energy release.

Sarah Webster, Director of Sustainable Business at Britvic, said: “Our work with Xampla supports our Healthier People, Healthier Planet strategy.

“By agreeing this GBP 1 million partnership with each other, we have shown the power of collaboration between established players and cutting-edge innovators to deliver Healthier People and Healthier Planet.

“Xampla technology has the makings of a ‘win-win’, enabling delivery of greater nutritional value in the drinks people love, while ensuring that more products can come to market in clear, recyclable bottles.”

Britvic has a long history of fortifying drinks with vitamins. The FTSE 250 company started life in 1845 as The British Vitamin Product Company, with a mission to provide customers with an affordable source of nutrition. The company is committed to a programme to reduce unnecessary plastic and is working with Xampla through an Innovate UK-backed grant to develop new formats for delivery of soft drinks and nutrients within drinks.

News of the Britvic partnership follows a successful Xampla world first product launch with meal kit manufacturer Gousto last year, where Xampla created an edible film to be used as wrapping for stock cubes. The trial kits – for making an Indian Spiced Carrot & Lentil soup recipe – sold out within one hour of going on sale.

About Xampla
Xampla is a spin-out from the University of Cambridge. Its Supramolecular Engineered Protein has been developed over the past 15 years. It has created the world’s first plant protein material for commercial use. Its material performs like synthetic polymers, but decomposes naturally and fully without harming the environment. Xampla is the first UK University spin-out to be awarded B Corp status.

Tate & Lyle PLC, a leading global provider of food and beverage solutions and ingredients, is pleased to unveil six key trends that are shaping consumer product innovation in the food and beverage market both today and tomorrow.

Consumers today expect more from their favourite brands, not only offering them products that are healthier and tastier, but which have been produced in a responsible and sustainable way.

Beth Nieman Hacker, Market Research Director at Tate & Lyle, said: “By understanding how values, behaviours and appetites are changing, and the drivers behind these shifts, food and beverage brands can launch products that meet the needs of consumers today and better anticipate how these will evolve.”

Tate & Lyle’s global market research team has conducted its own proprietary consumer research, studied hundreds of research papers and data points and, together with Tate & Lyle’s commercial teams worldwide, has identified the following key trends driving consumer purchases:

• Transparency: increasing numbers of consumers are seeking healthy food and beverage products they can trust and want to know the source of the ingredients in those products. The clean label movement continues to evolve, moving from all-natural claims to communicating how products are made¹.
• Plant-Based: consumers are focused on health and sustainability, opting for products that are better for them and better for the planet. They are drawn to products that are plant-based because positive health outcomes and environmental impacts are associated with plant-based eating².
• Sugar reduction: consumers are looking for ways to get healthy and stay healthy. One recommendation to achieve better health is to reduce the amount of sugar in their diet. However, consumers are torn between reducing sugar and maintaining a great taste experience³.
• Gut Health: globally, consumers are not getting enough fibre daily. Fibre helps support gut health and consumers are interested in getting more of it in their diet. As awareness of gut health and the benefits a healthy gut can provide continues to grow, more consumers will look for products with gut health benefits⁴.
• Convenience: consumers are digitally connected and time poor, seeking ease, efficiency, and instant gratification from the products they buy, including food and beverages. Whilst convenient products meet the needs of global consumers amidst their busier, more stressful lives, this presents formulation challenges for manufacturers⁵.
• Better-for-you snacking: snacking is an important meal occasion; however, consumers are prioritising their health. “Better-for-you” snacking products are an obvious choice to meet consumers’ health needs⁶.

Natalya Bright, Market Research Manager, at Tate and Lyle, said: “These global trends play to Tate & Lyle’s strengths as an ingredient provider, with our wide range of responsibly-sourced, almost exclusively plant-based solutions that are label-friendly and support healthy living.

“Since millions of people across the world consume products containing our ingredients every day, the heart of our business is about Improving Lives for Generations, and we’re proud to partner with our customers to do just that while helping them to succeed in the marketplace.”

¹84 % read ingredient labels, globally. Tate & Lyle Proprietary Research, 2020, 14 countries, percentages are “always” or “sometimes”
²48 % of consumers say that they have changed their diets in the last two years in order to lead a more sustainable lifestyle. GlobalData 2020 Market Pulse Survey, Asia Pacific and Latin American, September 2020
³58 % of consumers say healthfulness has an impact on buying food and beverages. International Food Information Council Foundation, 2021 Food & Health Survey, April 2020
⁴53 % of global consumers plan to eat or drink more fibre. T&L Global Consumer Ingredient Perception Research, 14 countries, 2020
⁵91 % of global consumers are interested in products that save them time and effort. GlobalData Trend Sights 2020
⁶55 % of global consumers say that they expect snacks to offer a nutritional boost. FMCG Gurus, January 2021, Global

The Coca‑Cola Company’s sustainable packaging journey crosses a major milestone this week with the unveiling of its first-ever beverage bottle made from 100 % plant-based plastic, excluding the cap and label, that has been made using technologies that are ready for commercial scale. The prototype bottle comes more than a decade after the company’s PlantBottle™ debuted as the world’s first recyclable PET plastic bottle made with up to 30 % plant-based material. A limited run of approximately 900 of the prototype bottles have been produced.

“We have been working with technology partners for many years to develop the right technologies to create a bottle with 100 % plant-based content—aiming for the lowest possible carbon footprint—and it’s exciting that we have reached a point where these technologies exist and can be scaled by participants in the value chain,” said Nancy Quan, Chief Technical and Innovation Officer, The Coca‑Cola Company.

PET, the world’s most recycled plastic, comprises two molecules: approximately 30 % monoethylene glycol (MEG) and 70 % terephthalic acid (PTA). The original PlantBottle™, introduced in 2009, includes MEG from sugarcane, but the PTA has been from oil-based sources until now. PlantBottle™ packaging looks, functions and recycles like traditional PET but has a lighter footprint on the planet and its resources.

Coca-Cola’s new prototype plant-based bottle is made from plant-based paraxylene (bPX) – using a new process by Virent – which has been converted to plant-based terephthalic acid (bPTA). As the first beverage packaging material resulting from bPX produced at demonstration scale, this new technology signals a step-change in the commercial viability of the biomaterial. The bPX for this bottle was produced using sugar from corn, though the process lends itself to flexibility in feedstock.

The second breakthrough technology, which The Coca-Cola Company co-owns with Changchun Meihe Science & Technology, streamlines the bMEG production process and also allows for flexibility in feedstock, meaning more types of renewable materials can be used. Typically, bMEG is produced by converting sugarcane or corn into bioethanol as an intermediate, which is subsequently converted to bioethylene glycol. Now, sugar sources can directly produce MEG, resulting in a simpler process. UPM, the technology’s first licensee, is currently building a full-scale commercial facility in Germany to convert certified, sustainably sourced hardwood feedstock taken from sawmill and other wood industry side-streams to bMEG. This marks a significant milestone toward the commercialization of the technology.

“The inherent challenge with going through bioethanol is that you are competing with fuel,” said Dana Breed, Global R&D Director, Packaging and Sustainability, The Coca-Cola Company. “We needed a next-generation MEG solution that addressed this challenge, but also one that could use second generation feedstock like forestry waste or agricultural byproducts. Our goal for plant-based PET is to use surplus agricultural products to minimize carbon footprint, so the combination of technologies brought by the partners for commercialization is an ideal fit with this strategy.”

In 2015, Coca-Cola unveiled its first prototype for a 100 % bio-based PlantBottle™ at the Milan Expo using lab-scale production methods to produce bPX. This next-generation 100 % plant-based bottle, however, has been made using new technologies to produce both biochemicals that make the bottle and are ready for commercial scaling.

Since introducing PlantBottle™, Coca-Cola has allowed non-competitive companies to use the technology and brand in their products—from Heinz Ketchup to the fabric interior in Ford Fusion hybrid cars. In 2018, the company opened up the PlantBottle™ IP more broadly to competitors in the beverage industry to scale up demand and drive down pricing.

As part of its World Without Waste vision, Coca-Cola is working to make all its packaging more sustainable, including maximizing use of recycled and renewable content while minimizing use of virgin, fossil material. The company has pledged to collect back the equivalent of every bottle it sells by 2030, so none of its packaging ends up as waste and old bottles are recycled into new ones; to make 100 % of its packaging recyclable; and to ensure 50% of its packaging comes from recycled material.

This innovation supports the World Without Waste vision, specifically the recently announced target to use 3 million tons less of virgin plastic from oil-based sources by 2025. The Coca‑Cola Company will pursue this 20 % reduction by investing in new recycling technologies like enhanced recycling, packaging improvements such as light-weighting, alternative business models such as refillable, dispensed and fountain systems, as well as the development of new renewable materials.

In Europe and Japan, Coca-Cola, with its bottling partners, aims to eliminate the use of oil-based virgin PET from plastic bottles altogether by 2030, using only recycled or renewable materials. While the majority of plastic packaging material will come from mechanically recycled content, some “virgin” material will still be needed to maintain quality standards. That’s why Coca-Cola is investing in and driving innovation to boost the supply of feedstock from renewable technologies as well as from enhanced recycling technologies. Enhanced recycling “upcycles” previously used PET plastics of any quality to high quality, food grade PET.

“We are taking significant steps to reduce use of ‘virgin’, oil-based plastic, as we work toward a circular economy and in support of a shared ambition of net-zero carbon emissions by 2050,” Quan said. “We see plant-based plastics as playing a critical role in our overall PET mix in the future, supporting our objectives to reduce our carbon footprint, reduce our reliance on ‘virgin’ fossil fuels and boost collection of PET in support of a circular economy.”

Enterprising partnership gives food companies a head start in technology

DuPont Nutrition & Biosciences is accelerating its open innovation strategy to prepare food and beverage manufacturers for fast-developing trends and disruptive change. DuPont is a partner with global innovation platform Plug and Play’s Food & Beverage program in the Silicon Valley, California. In early 2021, Plug and Play will open a new location in Chicago, Illinois and DuPont will be a founding partner of the new office with direct access to the emerging technologies that will keep food and beverage companies ahead in the future.

The source of these new technologies is talented entrepreneurial start-ups that look for support from larger corporate partners to develop and scale their business. By acting as an investor and mentor, DuPont will both accelerate their development and bring their innovative capabilities to market faster.

A technological win-win

Birgitte Borch, global marketing leader, Food & Beverage, DuPont Nutrition & Biosciences, expects the expansion of the Plug and Play partnership to be a true win-win.

“In recent years in particular, we have seen how disruptive change can take the established food industry by surprise. Plant-based meat and dairy offerings have proliferated fueled by new innovations driven by start-ups that are closing the gaps with traditional products. said Borch.

“Through our partnership with Plug and Play, we were able to influence the technology focus and tap into enterprising start-ups, bringing the latest innovative technology in plant-based proteins, functional ingredients and consumer testing. As a founding partner of their program in Chicago, we will be able to expand our focus into innovative technologies in biotechnology, personalized nutrition, food safety, functional ingredients, sustainability and market analytics.”

Strong track record

Plug and Play has a strong track record as an innovation ecosystem. An early investor in Google, PayPal and Dropbox, it operates more than 60 accelerator programs worldwide and in 2019 supported in excess of 1,450 start-ups. Plug and Play’s Food & Beverage program was launched in 2017.

“We use our trend insights and market forecasts to identify the technologies that will be business critical to the food industry moving forward. Plug and Play then provides a shortlist of promising enterprises within those technology areas. The most promising candidates are invited to pitch their technologies to our business and technology teams, and discussions about potential collaboration will begin,” added Borch.

The shortlist of talented start-ups for 2021 has already been drawn up. By the middle of next year, DuPont Nutrition & Biosciences Food & Beverage platform expects to have established open innovation agreements for unlocking the future of food.

About Plug and Play
Plug and Play is a global innovation platform. Headquartered in Silicon Valley, we have built accelerator programs, corporate innovation services, and an in-house VC to make technological advancement progress faster than ever before. Since inception in 2006, our programs have expanded worldwide to include a presence in over 30 locations globally, giving startups the necessary resources to succeed in Silicon Valley and beyond. With over 30,000 startups and 400 official corporate partners, we have created the ultimate startup ecosystem in many industries. Companies in our community have raised over $9 billion in funding, with successful portfolio exits including Dropbox, Guardant Health, Honey, Lending Club, and PayPal.

‘Hive’ will address major global food system challenges

Unilever has invested €85m in the new center, named ‘Hive’ for its location amidst leading academic research centres, start-ups and external partners. From Hive, Unilever will lead its global Foods innovation programs for brands like Knorr, Hellmann’s, The Vegetarian Butcher and Calvė. Areas of research will include: plant-based ingredients and meat alternatives, efficient crops, sustainable food packaging and nutritious foods.

Together with its partners, Unilever aims to transform the food industry into a healthy and sustainable system, driving innovations that are healthier for people and for the planet.

Alan Jope, Unilever CEO, said: “We need a fundamental transformation of the food system if we are to feed more than 9 billion people sustainably and nutritiously. Malnutrition, obesity, climate change and food waste are issues that can only be addressed if we work in partnership to accelerate technology and innovation. Having a global research and development centre in Wageningen will enable us to do exactly this.”

The Wageningen area in the Netherlands is often nicknamed “Food Valley” – a nod to Silicon Valley – in recognition of the breakthroughs in agri-food tech being generated by start-ups, science institutes, NGOs and companies located in the area.

Unilever’s Hive has the highest certification for sustainable buildings: ‘BREEAM-NL Outstanding’. Large parts of the fully circular interior are accessible to the public. Earlier this year, the building won two prestigious design awards: the Global Design Award for Commercial Projects and the Global Public Award.

At this year’s Food ingredients Europe & Ni, trade show organiser Fi Global will highlight the most exciting new F&B startups  in the Startup Innovation Challenge. Entrants to the competition are invited to apply now, with the winners receiving business advice and coaching from top industry experts.

Innovation is the secret of success in the F&B industry, and nowhere is that more evident than at Fi Europe & Ni. Yet not all startups, no matter how good their offering, have the resources to make a significant impact on the market.

That’s why the Fi Global Startup Innovation Challenge aims to provide budding entrepreneurs with a springboard to success by showcasing their innovations, bringing them to the attention of ingredient professionals and potential investors.

Fi Europe & Ni 2019 will welcome more than 30,000 visitors and over 1,700 exhibitors, making it a must-attend trade event for sourcing food ingredients.

All shortlisted young enterprises will have access to a Startup Lounge, situated in the heart of the exhibition. This will give them the chance to network and demonstrate their offering. They will also be invited to pitch their innovation live on 2 December to the expert jury and on 3 December to Fi Europe visitors at Fi Europe’s Industry Insights Theatre.

Top prizes include a fully equipped stand at Fi Europe 2020, a marketing campaign within “Ingredients Network” or access to the “Conciergerie” innovation platform from Startup Challenge Partner Presans.

Startups wishing to enter the competition should be less than 5 years old, have a solid business plan and innovations targeting the food and drink sector, with a focus on ingredients or additives that improve taste, texture, appearance and/or nutritional value, or technologies and/or services that support the sector.

This year’s categories (competitors can enter more than one) are:

1. Most Innovative Food or Beverage Ingredient
2. Most Innovative Plant- or Cereal-based Food or Beverage Ingredient
3. Most Innovative Alternative Food or Beverage Ingredient
4. Most Innovative Process, Technology or Service Supporting F&B

The judging panel will be comprised of industry experts, investors and company representatives from the food ingredients industry.

Entries must be received by 20 September. Find out more about entering the Startup Innovation Challenge here:
www.figlobal.com/fieurope/startup-innovation-challenge.

The beverage sector has undergone a significant transformation over the past decade in line with changing consumer preferences.

Sumit Chopra, Consumer Research Director at GlobalData, a leading data and analytics company, highlights six major innovation trends that are set to impact the production, marketing and sales of the beverage sector in Asia-Pacific (APAC) in 2019.

Unusual ingredients and featured flavors

GlobalData’s 2018 Q4 Consumer Survey found that 17 % of consumers in APAC often like to experiment with novel ingredients, creating opportunities for manufacturers. For instance, India-based urban lifestyle beverage brand Zago launched Iced Masala Chai, which offers a ‘refreshing’ twist to traditional ready to drink teas infused with traditional aromatic flavors such as cardamom and ginger.

Authentically indulged

According to GlobalData’s 2018 Q4 Consumer Survey, around 40 % of APAC consumers are willing to pay more for better quality beverages. Against this backdrop, beverage manufacturers are aiming to create an authentic brand image to foster consumer trust and loyalty. In Australia, Podpac is offering new coffee pods under the Baileys trademark in order to give coffee drinkers a premium indulgence that is marketed under an alcohol brand name.

Revitalized & balanced

GlobalData’s 2018 Q4 Consumer Survey highlights that 65 % of consumers in APAC are always or often influenced by how a product impacts their health and wellbeing while making their consumption choices. Against this backdrop, beverage companies are mapping out the wellness considerations for the products they are offering to attract a niche market of specialists such as sports enthusiast and athletes, whilst also appealing to the mainstream of active lifestylers. For example, Applelachia launched a sparkling apple cider drinks range that incorporates foreign ingredients like Yuzu, a citrus fruit used as a tonic by samurais to boost their immune system, in Australia.

Packaging formats

GlobalData’s research reveals that APAC consumers prefer small single-serve pack sizes and seek out new products packed in PET and small metal cans, reflecting the overall emerging trend in the region towards on-the-go consumption. For instance, Locally Merci Buco 100 % organic coconut water in a 330 ml tetra pack variant bagged a packaging excellence award for an innovative PET squeezable bottle in 2019 in the Philippines, as it catered to the strong association between energy drinks and on-the-go consumption.

Sugar war raging

Beverage companies need to be ready for the likelihood of stringent regulations, as the governments across the region are exercising more power, particularly around issues such as obesity and consumer welfare. Malaysia’s Ministry of Health is all set to impose a sugar tax on sugar-sweetened beverages from 1 July 2019. Against this backdrop, key beverage brands are reformulating their portfolios. For instance, Malaysia-based Fraser & Neave (F&N) Holdings Bhd is looking to reformulate 70 % of its products to mitigate the sugar tax impact.

Moderation & avoidance

Consumers are increasingly becoming health-conscious and proactively addressing their health issues by curbing alcohol indulgence. Manufacturers are therefore striving towards offering zero alcohol beverages with healthy ingredients. Heineken’s launch of new zero-alcohol beer Heineken 0.0 in Singapore fulfills the growing demand for non-alcoholic alternatives for evolving customers.

The fast-moving consumer goods (FMCG) sector has undergone a significant transformation over the past decade and it continues to evolve.

Sumit Chopra, Consumer Research Director at GlobalData, a leading data and analytics company, highlights top five innovation trends that are going to impact the production, marketing and sales of consumer goods in Asia-Pacific (APAC) in 2019.

Fat gets thumbs up

“The consumer sentiment towards fats is evolving. Perceptions such as ‘Not all fat is bad’ and ‘fat is prosperity’ have started picking up in recent years. In an era of personalized nutrition, interest in specialty diet trends such as Keto, Paleo or Whole30 will continue to grow as consumers are questioning the role of sugar weight management, thus, adding more protein and fats to their diets. As specialty diets which rely more on fats move into mainstream, food and beverage makers are capitalizing on the opportunity to deliver low-carb and high-fat products. Buoyed by the unexpected success of high-fat, moderate protein and low-carb keto diet, companies such as US-based Just Inc are exploring Asia’s market to launch their products.

‘Better-for-you’ alcoholic beverages

“Consumers are gravitating towards lighter, less caloric, flavored alcoholic drinks, creating opportunities for manufacturers. Liquor manufacturers are paying close attention to nutrients, calorie counts and healthful ingredients while incorporating ‘better for you’ ingredients such as fruit juice, water and tea. The ‘better-for-you’ alcohol trend is graduating from niche status to a broader market sufficient in size and scope to interest alcohol manufacturers at the global level. Manufacturers in APAC are already keeping a close eye on this space. The Cannabis Co launched The Myrcene Hemp Gin, claimed to be the world’s first cannabis-infused gin that has value as a ‘dietary health and wellness supplement’ in Australia. In the first phase of ‘better-for-you’ alcoholic beverage revolution, we will see alcohol companies find even more ingenious ways to reach out to health-oriented consumers and more product launches in the flavored alcohol category are expected this year.”

360-degree wellness

“According to GlobalData’s 2018 Q3 Consumer Survey, 64 % of consumers in APAC are always or often influenced by how a product impacts their health & wellbeing while making their food choices. Against this back drop, FMCG companies will map out the wellness considerations for the products they offer and position them positive to consumers of all ages to leverage on growing consumer interest in healthy eating, local flavors, and personalization. In the wake of the health & wellness trend, Nestle forayed into the breakfast cereal category with Nesplus to offer healthy breakfast options to Indian consumers. In the non-alcoholic beverage category, Kombucha, turmeric latte or kefir will remain very much on-trend to attract interest from major soft drink manufacturers.

Changing regulatory landscape

“FMCG companies need to be ready for the likelihood of increased regulation of specific products, markets and packaging as governments across the world are exercising more power, particularly around issues such as obesity, consumer welfare and plastic pollution. The Indian government is exploring frameworks to ensure GST rate cut benefits to reach consumers along with proposing new packaged food labeling rules while food and beverage manufacturers in China are required to use a new set of quality and safety standards and have a food production license for all food categories.

Halo effect of plants

“Plant-based ingredients are seen as safer, more natural and better for the environment than ingredients from other sources. As a result, FMCG companies in Asia are beginning to add plant-based ingredients to their products, rebranding them as sustainable and environmentally friendly. Unilever’s move to launch vegan ice-cream in New Zealand under its Magnum brand is an example of major companies getting creative with iconic food ingredients in the region. We will be seeing more launches similar to PepsiCo India’s new packaging format made from 100 % compostable plant-based material for Lay’s and Kurkure snacks products. FMCG non-food makers are also turning to plant-based ingredients.”

Fermented drinks continue to gain traction in the beverages market driven by growing disposable incomes, rapidly evolving lifestyles and health conscience millennial consumers looking for less sugary and low alcoholic beverages, says leading data and analytics company.

According to GlobalData’s ‘Consumer Beverages Influencer Analytics Platform’, beer, wines, sugary drinks and fermented drinks emerged as the most popular trending topics over the last ^*90 days.

Vaibhav Mathur, Influencer Research Head at GlobalData, says “As calorific soft drinks lose their appeal with health-committed millennials, functional ingredients such as probiotics, vitamins and protein provide opportunities for fermented drinks new product development. Kombucha a fermented tea is rich in beneficial probiotics and is sold as a healthy alternative to carbonated sweetened soft drinks.’’

^*last 90 days refers to a timeline from 1st Aug-31st Oct

State-of-the-art facility to support development of innovative, on-trend, nutritious products to meet growing food and beverage demand in Asia-Pacific

Archer Daniels Midland Company celebrated the opening of its new regional office and state-of-the-art flavor and ingredient creation, application, development and customer innovation center in Shanghai, China. The opening of the space was announced at a dedication and ribbon-cutting ceremony.

“With today’s busy lifestyles, people are turning to healthier eating habits, accelerating changes in consumer tastes and preferences at an unprecedented rate. For ADM, Shanghai has played a critical role in our continued growth and innovation. To help Asia-Pacific food and beverage customers remain a step ahead, we’re excited to leverage our technology, expertise and global scale,” said Donald Chen, ADM’s president, Asia.

Shanghai’s technical innovation center will enable ADM to work closely with customers to create complete flavor and specialty ingredient solutions. It will be staffed by a team of food scientists, flavorists and applications experts, along with sales, marketing and regulatory personnel. The new Shanghai facility joins our recently opened Singapore Innovation Center in helping ADM meet growing demand in the region.

“Around the world, ADM continues to invest to ensure that we are the go-to solution providers for clean label, sustainable ingredients and great taste,” said Vince Macciocchi, president of ADM’s Nutrition business. “This new facility enhances our portfolio and capabilities ensuring our customers meet consumer demands for new, innovative food and beverages.”

The new innovation center features a wide range of capabilities, including a food and flavor analytic lab; beverage and dairy applications labs and pilot plants; a bakery lab; a confectionery and personal care lab; a culinary kitchen; flavor creation labs; sensory evaluation facilities; and a customer innovation center.

China is home to approximately 675 ADM employees, with application labs in Beijing, Shanghai and Guangzhou; a flavor production facility in Beijing; sweeteners and soluble fiber complex in Tianjin; animal nutrition facilities in Dalian, Tianjin, Nanjing, Zhangzhou and Xiangtan. ADM has more than 1,000 employees throughout the wider Asia-Pacific region, where the company operates a wide range of processing facilities, including several animal feed facilities; a flavor and ingredient facility; food and flavor labs in Japan, Singapore and Australia; and sales offices in every major market in the region.

Now accepting submissions for the startup competition at Hi Europe & Ni 2018

As part of Hi Europe & Ni 2018, trade show organizer UBM will showcase some of the most promising startups involved in the F&B industry. Applications for the Startup Innovation Challenge are now being accepted and the most promising concepts will be presented live to a professional audience on the first day of the event. The three winners will receive extensive coaching from recognized industry experts.

Startups often exemplify creative pioneers and outstanding innovations, but young companies sometimes lack the budget and support to make an impact on the market. This is why UBM launched the Startup Innovation Challenge in 2016. It gives founders or small new enterprises the opportunity to reach a broad specialist audience and receive valuable advice. The nominees will present their idea or innovation to a jury of experts on 26 November and at Hi Europe & Ni’s Industry Insights Theatre in Frankfurt (Germany).

With more than 10,000 visitors and more than 500 exhibitors, the show is the central trade event for healthy functional ingredients for the food and beverage industry. All shortlisted startups will have access to a Startup Lounge, situated in the heart of the exhibition, for the duration of Hi Europe & Ni 2018. This provides a perfect opportunity to meet, network and demonstrate their products to this highly relevant and influential group.

Interested startups must enter one of the following categories before Friday 21st Septembers:

• Most Innovative Healthy Food or Beverage Ingredient
• Most Innovative Plant-Based Finished Product
• Most Innovative Technology or Service Supporting F&B.

The three winners will get individual advice from one of the jury members. In addition, the successful nominees can choose from various special prizes — from a fully equipped stand at Hi Europe 2018 or Fi Europe 2019 to a marketing campaign within the Ingredients Network or access to the “Conciergerie” innovation platform from Presans to intensive consultation at Wageningen University & Research.

To apply, companies should be less than 5 years old and have a solid business plan. The submission must focus on an exceptional new product or service that promotes health and, ideally, already exists as a prototype or service model.

Interested young companies can apply directly at https://startups.figlobal.com or contact sophie.clark@ubm.com for more information.

The new innovation center will deliver cross-functional solutions with a broad ingredient portfolio to customers in Japan and Korea.

DuPont Nutrition & Health (DuPont) today announced the opening of its new innovation center in Kanagawa Prefecture, Japan, later this summer.

The Innovation & Application Center, Japan, located in Kanagawa Science Park will provide solutions and innovations for Japan- and Korean-based customers primarily in the bakery, beverage and dairy industries. The facility will allow customers to work directly with DuPont scientists to develop solutions using our wide product range of customized system blends and dietary supplements so brand owners meet the changing needs of their local markets.

The innovation center spans almost 700 square meters, making it the largest in Japan among international ingredient companies.

Several unique features and capabilities were incorporated into the facility’s design that will provide new innovations across many industries. The bakery lab features state-of-the-art equipment for making various breads and rolls, steamed cakes and doughnuts. The dairy area presents the capability to make various types of yogurts, fermented drinks, beverages and ice creams. In the micro-testing lab, stability tests can be conducted on the enumeration of probiotics with prototypes of customers’ products formulated with strains from DuPont^™ Danisco^®. In the dry blend lab, customized system blends can be created with a granulator, compressed tablet machine and revolving pan.