Collective Project, a Canadian cannabis beverage brand known for its bold flavour pairings, real fruit juices, and creative can design collaborations with emerging artists, has officially launched in the U.S. with direct-to-consumer shipping in 25 states.¹

This major milestone follows Collective Project’s acquisition earlier this year by Organigram Global, Canada’s #1 cannabis company by market share. After a soft launch of its sparkling juice lineup in select states in Fall 2024, Collective Project built early excitement for its flavourful, fruit-forward beverages. The brand now expands to consumers across the country with full-scale e-commerce and the debut of its new sparkling lemonades – all crafted with real fruit juice, high-quality ingredients, and hemp-derived THC.

At Collective Project, every can is a canvas. Every beverage is a collaboration between the brand’s flavour creators and visual artists from around the world, transforming every product into a functional piece of art. Through this global creative platform, Collective Project brings together expressive design, great taste, and a modern way to enjoy cannabis.

“Collective Project is rooted in flavour and creativity,” said Megan McCrae, SVP, Corporate Strategy & International Growth, Organigram Global. “We’re proud to partner with artists from around the world to create cans that reflect the vibrant community behind our brand. And as the hemp-derived Delta-9 space grows, we see a real opportunity to offer consumers a modern, social alternative to alcohol – one that brings together great taste, thoughtful ingredients, and artistic expression.”

Sparkling juices

The sparkling juice lineup offers rich, effervescent flavours made with true-to-fruit blends for an unmatched full-body experience. Currently available in 4-packs (12oz cans):

• Blood Orange, Yuzu & Vanilla (available in 5mg and 10mg THC)
• Mango, Pineapple & Coconut (available in 5mg and 10mg THC)
• Raspberry Vanilla (available in 10mg THC)

New: Sparkling lemonades

The sparkling lemonades offer a zesty, low-calorie, and low-sugar option that adds a bubbly twist to every celebration. Available in 4-packs (12oz cans):

• Classic Lemonade (available in 5mg THC)
• Raspberry Lemonade (available in 5mg THC)
• Cherry Limeade (available in 5mg THC)

All beverages are made with high quality hemp-derived THC and are tested by independent third parties for consistency, quality, and compliance. With a variety of THC levels, there’s a dose for every kind of cannabis experience and lifestyle. Collective Project products are available for purchase by consumers 21+.

¹Collective Project is now shipping to Arkansas, Delaware, Florida, Georgia, Illinois, Indiana, Kansas, Maine, Minnesota, Missouri, Nebraska, Nevada, New Hampshire, New Jersey, New Mexico, North Carolina, Ohio, Oklahoma, Pennsylvania, South Carolina, South Dakota, Tennessee, Texas, Wisconsin, and Wyoming.

Welch’s, an iconic leader in the fruit-based food and beverage industry in the US, celebrated the official opening of its new corporate headquarters at Reservoir Place, owned by BXP, in Waltham, Massachusetts. The move marks a pivotal moment in the company’s 150-year history, reinforcing an enduring commitment to quality and innovation while investing in strategic growth to support the next chapter of the company’s continued evolution.

“The official opening of our new headquarters marks an exciting milestone in our Welch’s journey,” said Trevor Bynum, President and Chief Executive Officer of Welch’s and National Grape Cooperative. “As we enter our next phase of growth, this new space in the dynamic business community of Waltham provides the ideal environment for our teams to thrive and reach our ambitious goals.”

A grand opening and ribbon-cutting ceremony was held on June 17 to celebrate the occasion, featuring inspiring remarks from Bynum, Waltham Mayor Jeanette McCarthy, as well as a number of other notable local officials including City Councilors Bill Hanley, Kathleen McMenimen, Sean Durkee, and Councilor at Large Carlos Vidal. Guests also enjoyed a spread of the latest innovations across Welch’s Sparkling and new ZERO beverage lines, plus refreshments from local favourites Muddy Water Coffee Food Truck and Kane’s Donuts.

“We’re proud to welcome Welch’s to Reservoir Place and to the BXP community,” said Patrick Mulvihill, Senior Vice President of Leasing for BXP’s Boston region. “It’s exciting to see such a historic yet forward-looking brand bring its next chapter to life here in Waltham, and we look forward to Welch’s continued success in our thriving business district.”

Located at 1601 Trapelo Road, the 60,000 square-foot facility was designed in partnership with SGA, and project managed by A/E/C solutions, featuring new and modern lab space, open collaboration spaces, and modern amenities while offering strategic visibility and accessibility off I-95. The move to Waltham reflects Welch’s commitment to providing a dynamic environment that supports current employees, attracts top talent, and creates new opportunities for the company and its workforce. More than a change of address, the new headquarters enhances operational efficiency and brings Welch’s vibrant brand identity to life.

Welch’s is thrilled to welcome its 200 corporate employees into the new space that will power the next chapter of the company’s historic legacy.

GNT has extended its plant-based EXBERRY^® Organics portfolio with the launch of a new pink colour that delivers bright shades in a wide range of food and beverage applications.

EXBERRY^® Organics Brilliant Pink is a liquid-based concentrate made from purple sweet potatoes grown in compliance with both EU and US organic standards. It is created using physical processing methods and supports simple label declarations, such as “concentrate (sweet potato*)” (*from certified organic agriculture) in the EU and “organic vegetable juice for colour” in the US.

The new shade provides a vibrant pink colour and is designed to perform well in formulations that require high heat processing. It is well-suited to low-pH applications including beverages, gummies, chewy toffees, frozen desserts, yogurt, and fruit preparations.

Anne van der Meijde, Product Manager at GNT Group, said: “The organic sector is seeing renewed interest as consumers look for more natural and sustainable food and drink, but there can be a perception that these products are less indulgent. EXBERRY^® Organics Brilliant Pink helps manufacturers create attractive, appetising organic products without having to compromise on the ingredient list.”

The EXBERRY^® Organics range features a broad spectrum of shades, including pink, red, purple, blue, green, orange and yellow. This gives manufacturers the tools they need to match both visual and technical requirements across product categories.

Anne van der Meijde said: “At GNT, we pride ourselves on offering a wide range of plant-based colouring solutions to meet different application requirements. Our experts will work with manufacturers to select the best colouring solution for their project needs and help them achieve the results they need.”

The food industry is going through a time of profound change, driven by current environmental challenges, new consumption habits and the need for more sustainable and efficient production models. In this scenario, innovation in beverages, new ingredients and Research and Development (R&D) plays a decisive role in responding to these challenges and moving towards healthier, more responsible and future-proof food.

Against this backdrop of transformation, F4F – Expo FoodTech 2025, the technology fair for the food industry that will take place from 13 to 15 May at the BEC in Bilbao, will focus on how innovation in beverages, the development of new ingredients and applied research are redefining the future of the sector. More than 8,000 professionals from the entire food value chain will gather at the event, where they will discover the most cutting-edge solutions in foodtech, robotics, automation, processing and packaging machinery, food safety and science applied to food production. All of this will be presented by more than 250 leading firms such as Agrobank, AZTI, Basque Food Cluster, Christeyns, CNTA, Cocuus, Eurecat, Ibernova, IFR, Leitat, Tecnalia and Basque Culinary Center, among others.

Over the course of three days, more than 320 national and international experts will take part in the Food 4 Future World Summit, the largest European congress on food innovation, where they will share digital transformation strategies, success stories, and the latest trends in food production and consumption. Among the influential voices attending the summit are Javier Dueñas, CEO of Campofrío; Carmen Guelbenzu, Food Commercial Director at EROSKI; Suelen Tracastro de Souza, Head of Health Affairs at Danone; Isabel Sánchez, CEO of Delaviuda; Asunción Eguren, CEO of Bodegas Eguren Ugarte; and Joan Mir, General Director of Anecoop.

Drinks of the future: functionality, sustainability, and new consumption habits

The major food technology fair will shine a spotlight on the dynamic non-alcoholic beverage sector, a booming market where innovation is key to responding to emerging consumption trends, healthier preferences, and sustainability demands. Experts such as Laura Aranda, Business and Innovation Manager for Waters at Danone; Francisco Álvarez, Innovation Manager in Water and Non-Alcoholic Beverages at Hijos de Rivera; and Montserrat Rosell, Oenologist at Familia Torres, will share their insights on how brands are transforming their portfolios by developing products that combine quality, functionality, and environmental commitment.

Sustainability will be one of the core themes of the Beverages Industry Summit, especially the transition toward zero-emission industries. Cristina Rodríguez, Head of Sustainability at EROSKI, will highlight the main challenges the sector faces in this transition—from maintaining quality and competitiveness to adapting to new regulations and gaining the support of an increasingly informed consumer.

A similar commitment to sustainability and resilience can be seen in the dairy sector, where collaboration is key to achieving the Sustainable Development Goals (SDGs). This will be addressed by representatives from leading companies and cooperatives, such as Naroa Sarasua, Head of Sustainability at Kaiku Cooperative; Ana Alicia Bolívar, Head of Sustainability at COVAP; and Rubén Hidalgo, Director of Capsa Vida, who will emphasize sector-wide partnerships as a key tool for driving more responsible production and consumption practices.

New ingredients and alternative proteins: innovation for more sustainable nutrition

In parallel, the challenge of ensuring access to sustainable protein for a growing global population will open the floor for debate on new alternative sources. Anna Handschuh, Head of Global Public Affairs & Impact at Gourmey; Lou Cooperhouse, Founder, President and CEO of Blue Nalu; and Laura Pedrós, Business Development Specialist at LevProt, will explore innovative sources that can be integrated into food products to meet consumer needs and market trends—new ways to deliver nutritious solutions with a lower environmental footprint.

The future of food also hinges on the development of next-generation ingredients capable of improving the nutritional profile, functionality, and sustainability of foods. Experts from Tecnalia, Leitat, and the National Center for Food Technology and Safety (CNTA) will present the latest research and technological advances driving this invisible yet essential revolution aimed at satisfying an increasingly informed consumer. Meanwhile, representatives from Clusaga, Mediterranean Algae, and Poseidona will highlight how advanced processing and preservation techniques are reshaping the rules of the game in the food industry.

Personalisation, technology, and climate change: keys to the new food R&D

Personalisation and functionality are also gaining ground in food design, thanks to cutting-edge technologies such as 3D printing, omics sciences, and new sustainable extraction techniques. Alvar Gràcia, Senior Researcher at Leitat; Javier Campión, Coordinator of the Health and Gastronomy Area at the GOe Tech Center of the Basque Culinary Center; and Leyre Urtasun Del Castillo, Head of Product Development in the R&D Department at CNTA, will analyse how these advances allow for the creation of products tailored to the specific needs of different population groups – children, the elderly, athletes – opening new paths for more precise, healthy, and sustainable nutrition.

The R&D Directors Summit at Expo FoodTech 2025 will also address one of the most pressing global challenges: the impact of climate change on food security. Experts from the Basque Centre for Climate Change (BC3), international representatives of the Association Climatologique de la Moyenne-Garonne et du Sud-Ouest (ACMG), as well as from the University of the Basque Country (UPV) and the Basque Institute for Agricultural Research and Development (Neiker), will delve into emerging risks for agriculture, livestock, and fisheries, and the urgent need to design adaptation strategies to ensure the future availability and quality of food.

Sēkwl sets out to redefine refreshment with flavour, function, and organic ingredients that include Zero B.S.

Say hello to Sēkwl Beverage House, a new kind of brand shaking up the beverage industry with drinks that blend flavour and function and that taste as good as they make you feel. Today, Sēkwl’s adaptogenic sparkling waters launch and aim to stand out in the sparkling water, functional, and non-alcoholic beverage industries.

“We are obsessed with the power of functional mushrooms,” said Matthew Eaton, Founder & Chief Beverage Officer at Sēkwl Beverage House. “We’re starting this brand with craveable flavors crafted in-house, just flavor with function, no weird chemicals, no fillers, and no B.S.”

As the industry of functional beverages and prebiotic sodas expands by the week, Sēkwl Beverage House enters the market with a bold vision: to redefine refreshment through plant and fungi-based ingredients that promote balance, focus, and recovery.

“The world doesn’t need another sugary soda or pseudo-health drink,” said Eaton. “We created Sēkwl with a clear mission: to craft drinks that not only taste amazing but actually do something for you. With functional mushrooms, organic botanicals, and real benefits in every sip, Sēkwl is hydration, reimagined.”

With six flavours, all crafted and made in-house with organic ingredients, Sēkwl represents a new approach to rethinking how products are made, how companies are structured, and how sustainability and storytelling can be seamlessly integrated into every sip.

Founded by beverage lover and flavour innovator Matthew Eaton, Sēkwl Beverage House is proudly LGBTQ+-led and passionately people-first. Eaton, his husband, Ryan Kelley, and best friends John Walls and Shannon Eurich have created a brand crafted with intention, blending functional mushrooms, organic botanicals, and bold flavours to create beverages that support mind, body, and soul.

“Sēkwl isn’t just about great taste. It’s about how you feel after your first sip,” said Eaton. “We saw a chance to create something new for the wellness aisle: a functional mushroom-powered sparkling water that supports energy, relaxation, and clarity without tasting like a supplement. This is a new way to enjoy hydration, and we can’t wait for people to try Sēkwl.”

Six signature flavours, six functional benefits

Sēkwl launches with six bold and refreshing flavours, each infused with a unique blend of functional mushrooms, organic botanicals, and adaptogens that help you reset, refocus, or recharge, depending on what your day calls for:

• Hibiscus – Bright and balanced with hibiscus, raspberry, and Lion’s Mane mushroom extract. Supports heart, respiratory, and nerve health. Blended with 1000 mg Lion’s Mane, the “Brain Mushroom.”
• Grapefruit – Not your average grapefruit. A zesty blend with cordyceps, cardamom, cinnamon, and licorice that may support immune and heart health. Blended with 1000 mg Cordyceps, the “Performance Mushroom.”
• Lemon Ginger – A classic combo elevated with Turkey Tail for digestive health and gut balance. Blended with 1000 mg Turkey Tail, the “Immunity Mushroom.”
• Chamomile – Relax and reset with calming chamomile, lime, and Reishi. Designed to help your body de-stress and restore. Blended with 1000 mg Reishi, the “Immortality Mushroom.”
• Blue Spruce – Fresh, crisp, and invigorated with palo santo, mullein, and schisandra. Great for respiratory support and mental clarity. Blended with 1000 mg Turkey Tail, the “Immunity Mushroom.”
• Cacao – Unwind with this rich, earthy blend of cacao, Reishi, Chaga, and holy basil. Calms the nervous system and supports stress resilience. Blended with 500 mg Reishi, the “Immortality Mushroom,” and 500 mg Chaga, the “King of the Mushrooms.”

Sēkwl adaptogenic sparkling waters are now available at www.drinksekwl.com, priced at $4 per can. 12-packs are $48, and 24-packs are $96 (plus tax and shipping).

The aim is to be able to process them using conventional technologies so that they can be used in applications that are currently occupied by petroleum-derived plastics.
The companies Venvirotech and ENPLAST are collaborating with the Plastics Technology Centre (AIMPLAS) in this research.

Polyhydroxyalkanoates (PHA) are biocompatible and biodegradable plastics in soil and marine environments synthesised by a wide variety of microorganisms, which share very similar characteristics with plastics of petrochemical origin. The most recent studies focus on the search for cheaper alternative substrates, such as agro-industrial waste or industrial by-products, and on extraction strategies to reduce product costs. In this way, the aim is to facilitate their incorporation into a market dominated by petroleum-based plastics. The most commercialised PHAs have certain limitations to be processed by conventional technologies, so one of the objectives is to optimise them so that they can be used in different applications within the plastics industry, as well as to scale up their production and supply companies in the sector.

In this context, the COM4PHA project is committed to developing new formulations of bioplastics based on the PHAs group to promote new lines of product development based on these biodegradable materials. In particular, the project is working on formulations based on the PHBV copolymer for applications in the packaging and agriculture sector, using innovative processing technologies for this type of polymer. These technologies include hollow-body blown extrusion for bottles and the application of the copolymer as a coating on paper substrates and agricultural mulch films.

The overall objective of the project is also to optimise the synthesis of the material and favour the scaling up of larger quantities to be able to offer PHBV at an industrial level and reach certain applications that are currently occupied by conventional materials.
The biotechnology company Venvirotech, which specialises in the transformation of organic waste through a proprietary technology that uses bacteria to produce PHA bioplastics, is coordinating this project. The company ENPLAST, a specialist in the creation and manufacture of all types of plastic packaging, is also participating in the project and will be responsible for validating the materials developed. As a link between the two companies, AIMPLAS, the Plastics Technology Centre, is in charge of the new PHA formulations, both for the production of packaging and for the formulation of coatings.

The new formulations for cosmetic packaging will be biodegradable and compostable and will comply with the established requirements, which will reduce their environmental impact and allow a better acceptance of the product by the market. This innovation may also be of interest to other processors and end-users in the food and beverage sector, in addition to cosmetics.

For coating formulations in the paper and agricultural sectors, developments will improve product quality and extend shelf life. The results can be exploited in the packaging sector, and applied to those where barrier properties are required, such as the food and cosmetics sectors. In the agricultural sector, they will be applied in mulch films to maintain crop quality based on the barrier and antimicrobial properties of the coating.

The Ministry of Science, Innovation and Universities and the Next Generation funds of the European Union are financing this action.

One of the world’s largest cocoa and chocolate manufacturers, Altinmarka, has launched a food & beverage product line made from upcycled cocoa fruit. The new range, Cacaonly, uses the natural sweetness of the cocoa fruit, eliminating the need for refined sugar.

At the heart of the Cacaonly range is the Cacaonly chocolate, a fruity and intense dark chocolate that is 100 % sweetened with dried cocoa fruit pulp. With production facilities in Europe and Turkey, Cacaonly chocolate is available as a couverture for global industry chocolate makers, and as a bar for consumers through Kahve Dünyası in Turkey.

Kahve Dünyası, a cafe chain with over 250 stores across the globe and a subsidiary of Altinmarka, has launched the Cacaonly beverage in Turkey. This iced drink is made with cocoa fruit juice, which gives it a tropical and lychee-like taste. The low-calorie drink has no added sugar, additives, or preservatives. A powdered-inspired version of the drink has also been launched by Altinmarka.

With the versatility of cocoa fruit as a sweetener, textural element, and sustainable ingredient in foods and beverages, Altinmarka is set to expand the Cacaonly product line, introducing more offerings.

To source its cocoa fruit ingredients, Altinmarka partners with Koa, a Swiss-Ghanaian scale-up that works with over 5,000 smallscale farmers in Ghana. By upcycling cocoa fruit pulp, Koa pays farmers in Ghana an additional income stream from cocoa, which farmers use to invest in their farms and improve their livelihoods.

‘Cacaonly is a testament to the power of partnership,’ says Anian Schreiber, CEO and Co-Founder of Koa. ‘By unlocking the full potential of the cocoa fruit, we’re proving that innovation and sustainability don’t have to be at odds—they can go hand in hand. Together with Altinmarka and Kahve Dünyası, we’re not just making chocolate and beverages; we’re rewriting the playbook for the cocoa industry—one that lifts farmers up and creates a more delicious, responsible future for all.’

Cacaonly is now available for the industry through Altinmarka.

Despite numerous challenges, 2024 was a successful year for the mechanical engineering company Flottweg. As expected, sales of around EUR 285 million were around 4 % below the excellent figure for the previous year. Results continue to be affected by the tense geopolitical situation in Europe and the economic challenges that exist in many target markets worldwide. Nevertheless, the centrifuge manufacturer is looking ahead to 2025 with confidence due to a strong inflow of orders.

“We would like to thank all employees, all of whom worked together to ensure the success of Flottweg during the past year. Despite the difficult conditions, we have achieved a great deal together as a team,” explains Dr. Kersten Christoph Link, the company’s CEO. “The decline in sales is attributable to external factors such as the weakening global economy. However, the increased interest rates also influence our customers’ investment decisions and have impacted business developments in 2024. Nevertheless, order intake in 2024 was good, which is why we are cautiously optimistic about 2025.”

Flottweg currently employs around 1,230 people worldwide, 1,000 of whom work at the company’s Vilsbiburg location. Among these are 60 trainees. With an export ratio of over 80%, Flottweg’s internationalization strategy continues to prove successful.

Groundbreaking ceremony for the Process Center – focus on innovation and progress

The groundbreaking ceremony for the Process Center in June 2024 signaled the start of a new major project at Flottweg. The Process Center is an extension of plant 2, which opened in Vilsbiburg in 2021, and represents a valuable new addition to the site. The new technology center, with its laboratory, testing, office, and storage areas, will provide the opportunity to design customized solutions for customers even more specifically on an area of around 2,000 square meters. This will allow the separation technology specialist to meet growing customer requirements and support the development of new innovations and technologies. With around EUR 15 million for the Process Center, Flottweg is making a long-term investment in the future of the company and creating a basis for sustainable and innovative growth in the coming years.

Jörg Lengenfelder – new board member at Flottweg SE

Since November 1, 2024, Jörg Lengenfelder has been supporting the Board of Directors of Flottweg SE. Mr. Lengenfelder joins the team of directors alongside Dr. Kersten Christoph Link as CEO and Klaus Huber as CFO. As chief operating officer (COO) and chief technology officer (CTO), Mr. Lengenfelder is responsible for the technological and operational management of the company. “As the new board member of Flottweg SE, I am delighted to be working with our team to shape the future. Resilience and speed in the supply chain are more crucial today than ever. It is very important to me to develop our company together and ultimately to be successful as a team,” explains Jörg Lengenfelder. With the combined experience and commitment of each and every one of us, we at Flottweg will continue to be leaders in the world of separation technology, in line with our brand promise ‘Engineered For Your Success.'”

The Southern Hemisphere Association of Fresh Fruit Exporters (SHAFFE) has unanimously elected a new president and vice-president.

SHAFFE’s presidents and vice-president serve two-year terms, and in February 2025, Marta Bentancur’s term as president of the association ended. Over the past two years, Marta has reinvigorated the association and secured its financial and administrative stability. She led the association into very active times by setting up various working groups focusing on, for example, logistics, sustainability and market access. In addition, Marta drove the improvement of the association’s new collection and reporting system for statistical data on exports and production of fresh fruits in the Southern Hemisphere, which remains one of the group’s core activities.

Taking over from Marta is Nathan Hancock, CEO of Citrus Australia, the peak industry body representing Australian citrus growers. In this position, Nathan plays a key role in supporting growers and exporters through market development, biosecurity initiatives, and industry advocacy. Nathan also serves as the chair of the Plant Health Australia Plant Industry Forum and as the chair of the Horticulture Council Market Access Committee, demonstrating his leadership in plant health and international trade policy.

Jorge de Souza, technical and project manager of Abrafrutas, Brazil, will serve as vice-president. Abrafrutas is the Brazilian Association of Producers and Exporters of Fruits and Derivatives, which represents Brazilian fruit producers and exporters and promotes the growth of Brazilian fruit exports to international markets. Like Nathan, Jorge has decades of experience in the fruit industry, having worked inter alia as a banana grower, as operations director at Zeneca Seeds, and as president of Abanorte, a banana growers’ association, and Frutvale, a fruit cooperative.

As SHAFFEs’ president and vice-president, Nathan and Jorge will work to further professionalize SHAFFE and grow its role as the representative of the Southern Hemisphere fruit industry, enhancing collaboration between players in the industry and addressing key global trade and production challenges.

Fhumulani Ratshitanga, CEO of Fruit South Africa, remains treasurer of the association. Fruit South Africa is the umbrella body for the South African fruit industry, representing the Citrus Growers’ Association of Southern Africa, the South African Table Grape Industry, Hortgro, the Fresh Produce Exporters’ Forum, and the South African Subtropical Growers’ Association. Like that of her colleagues on the SHAFFE board, Fhumulani’s career in the agricultural sector spans decades, having worked for the Southern African Confederation of Agricultural Unions, the Department of Agriculture, Land Reform and Rural Development, and the Perishable Products Export Control Board.

Barentz, a leading global specialty ingredients solutions provider, announces that Derk Jan Terhorst was appointed Group Chief Executive Officer, effective 1 January 2025. Derk Jan will take over from Terry Hill who served as Interim CEO since May 2024.

Derk Jan brings a wealth of experience to the role, having been with Barentz for more than three years as Group CFO. During this time, Derk Jan demonstrated exceptional leadership and strategic vision, playing a key role in formulating Barentz strategy and driving other important initiatives. Prior to joining Barentz, Derk Jan held senior management positions in Ahold Delhaize and Tony’s Chocolonely, gaining significant expertise in international financial management, with experience spanning Europe and the USA.

A new CFO has been selected and will start on 1 May, 2025. Until then, Derk Jan will continue to assume CFO responsibilities.

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.

Most American consumers are now aiming to reduce their sugar intake, and continue to look for new, better-tasting, non-caloric alternatives. Recent consumer research commissioned by food and beverage ingredient innovator, MycoTechnology, Inc., examines attitudes toward sugar reduction and high-intensity sweeteners, uncovering key opportunities in the market.

MycoTechnology partnered with Brightfield Group to gather proprietary, AI-driven insights among a sample of US adult consumers, finding that sugar is the top item people want to reduce in their diets. However, 75% also wish there were better-tasting non-caloric options, highlighting taste as a major pain point in the current market.

Of those who are actively reducing their sugar intake, 71 % report that they do so by eating fewer sweet foods, versus only 31 % that are using products with non-caloric sweeteners, indicating room for improvement across reduced sugar formulations. Additionally, 7 in 10 consumers that use non-caloric, naturally derived sweeteners report that they would be interested in new options. The survey also showed widespread interest in clean label ingredients, combined with negative perceptions of artificial sweeteners.

“This research demonstrates clear demand in the market for new, appealing sweeteners that are derived from nature,” said Caroline Schwarzman, MycoTechnology’s Head of Business Development. “Sugar reduction is top of mind for consumers, but many feel that achieving this goal requires sacrifice—on taste, price or perceived health risks. This trade-off is preventing the reduced sugar market from reaching its full potential.”

In response to this critical food system challenge, MycoTechnology is developing the first ever sweet protein from honey truffles, offering an unparalleled solution for sugar reduction. Following the achievement of several technical and safety milestones, the company continues to scale production and is collaborating with food and beverage innovators to bring Honey Truffle Sweetener to market.

“Innovative fermentation technologies have allowed us to target common challenges, establishing a clean sweetness profile with proven safety and digestibility performance, and low cost-in-use,” added Ranjan Patnaik, Ph.D., MycoTechnology’s CTO. “This new solution is designed to address the top concerns of consumers, presenting an opportunity for food and beverage innovators to meet demands and stand out on the shelf.”

Annual cost savings potential: € 80 – 100 million

AGRANA Beteiligungs-AG’s Supervisory Board approved AGRANA NEXT LEVEL, the new Group strategy presented by the Management Board. The implementation of the measures it details will significantly increase AGRANA’s competitiveness in the future and is the company’s response to challenges such as economic uncertainty, geopolitical crises, high raw material volatility and increasing cost pressure. The strategy focuses on system change and profitable growth, and aims to reduce the company’s dependency on market volatility as well as increase its basic profitability.

The core element of AGRANA NEXT LEVEL is the transformation of the AGRANA Group into a streamlined, strategic holding company with two strategic business units: “Agricultural Commod- ities & Specialities” and “Food & Beverage Solutions”. This reorganisation will enable the Group to pool its expertise in a targeted manner and make greater use of existing synergy potential both in terms of markets and costs. The resulting annual savings potential, which will be fully effective from the 2027|28 financial year onwards, amounts to approximately € 80 – 100 million and is an integral part of AGRANA NEXT LEVEL.

All the details required to realise the savings effects resulting from AGRANA NEXT LEVEL will be worked out in detail by the end of the current financial year 2024|25 and then implemented step by step.

AGRANA CEO Stephan Büttner: “AGRANA NEXT LEVEL is our roadmap through a multitude of challenges that will affect our employees, customers, suppliers and owners alike. The trans- formation of our company is designed to make our organisation more effective and agile in future. With this new strategy, we’re responding to current challenges while also proactively shaping our future. We’ll achieve cost and market synergies, which will strengthen our profit- ability and increase our scope for future profitable growth. By systematically implementing our portfolio strategy and focusing on innovation, we’ll lead AGRANA into a successful future.”

In addition to structural transformation, sustainability remains a central component of AGRANA’s NEXT LEVEL strategy. We’re on track to achieve net-zero emissions (Scope 1+2) by 2040; and Scope 3 by 2050 at the latest. “This commitment is not only part of our social responsibility, but also a strategic imperative to remain competitive in the long term. We’ll have invested more than € 600 million in sustainable technologies and energy efficiency by 2040 to ensure that AGRANA meets the requirements of the Paris Agreement on climate change,” emphasises CEO Büttner.

The new role of the holding company

In future, AGRANA Holding will focus on the strategic direction of key areas, including strategy and transformation, human resources management, IT, procurement and operations excel- lence. Operational services are being combined to ensure efficient management of the Group. Consolidating similar functions and streamlining structures avoids redundant processes and ensures simpler, more efficient workflows.

A new role for the divisions

In order to combine the competencies of the AGRANA Group effectively and to align them with the market as well as create cost synergies, the company’s structure will be transformed into a more functional and permeable business model. While four companies (divisions) will remain under the holding company, they will be strategically combined into two business units, “Ag- ricultural Commodities & Specialities” (sugar, starch, fruit juice concentrate) and “Food and Beverage Solutions” (fruit flavour, brown flavour & spicy preparations, flavourings, syrups, sauces) to better meet the different management requirements.

“Agricultural Commodities & Specialities” will focus on cost efficiency, from raw material pur- chasing to production due to the broad standardisation of products and high competitive pres- sure. This business unit will build on its strength of having a regional footprint with its proximity to raw materials and proven expertise in raw material management.

In future, the low margins resulting from the dependence of raw material processing on agri- cultural cycles, climate and market conditions will be counteracted by optimising processes and technologies. The structural similarities between sugar and starch production offer great synergy potential, which AGRANA will be exploiting by aligning production and maintenance processes, as well as by intensifying technology transfer (for example, in emission-reducing energy systems).

In “Food and Beverage Solutions”, management focuses on developing innovative solutions for and with industrial customers. Here, AGRANA can draw on its market leadership in fruit preparations with a global footprint, worldwide customer proximity and innovative strength. The focus is on customer-specific, value-added products and the co-creative development of customised solutions with customers in the food and beverage industry. This higher level of innovation will lead to products with stronger margins and better opportunities for differenti- ation in global markets. In particular, the “Ice Cream”, “Food Service” and “Flavours” customer segments will be further promoted. The existing collaboration between AGRANA Fruit and AUSTRIA Juice in product development will be intensified, for example by using AUSTRIA Juice’s flavour expertise for dairy products.

“AGRANA NEXT LEVEL is not just the name of our new strategy; it’s the philosophy for the future of our entire organisation. The strategy was developed by the AGRANA management team with the support of external expertise and the diligent work of an internal project team, to whom I’d like to express my sincere thanks. We’re taking many valuable things with us from our almost forty-year company history and we’re leaving some things behind us as we enter a new era. Knowing that we have a strong team of many outstanding colleagues, we’re confident that the transformation we’ve begun will be a success story and that we’ll continue to succeed as we chart our course into the future,” concludes CEO Stephan Büttner.

Martina Steinberger-Voracek will take over the position of Chief Executive Officer (CEO) at AGRANA Zucker GmbH with effect from 1 November 2024.

Following her MBA at the University of Graz, Martina Steinberger-Voracek began her professional career at Henkel AG, where she held various top positions in marketing, sales and management, including Sales Director Austria, General Manager Austria, Vice President Sales and CEE Manager as well as Corporate Vice President Global Sales. She then embarked on an entrepreneurial career step as a start-up founder and also worked as a business consultant focussing on innovation, sales and trading strategy.

“We are delighted to have been able to attract Martina Steinberger-Voracek to our sugar division as CEO. With over 30 years of professional experience and an in-depth understanding of international sales management, go-to-market strategies and the management of transformation processes, she brings considerable expertise to AGRANA”, says Stephan Büttner, CEO of AGRANA Beteiligungs-AG.

There is a global call for reduced sugar that is shaking the JNSD world – particularly fruit juice production. Driven by consumer concerns about health and weight, and further burdened by sugar taxes and other regulations in a number of countries, how can you reduce the sugar level of juice products, while maintaining quality and consumer appeal?

You can dilute the juice, of course, but there are also technologies available to reduce the intrinsic sugars in the juice itself (mainly sucrose, glucose and fructose). These are membrane filtration, enzymatic sugar transformation, and yeast fermentation. Tetra Pak has invested in fermentation – with a special process that can reduce sugar to practically zero.

The new approach to this problem reduces sugar through controlled fermentation, followed by yeast removal and removal of the alcohol. The resulting juice with 0 % sugar can then be blended with normal juice to achieve any level of sugar reduction you desire.

The yeast Tetra Pak use has been specifically selected because of its history of safe use within the food industry, its suitability for sugar reduction in juice, and its fermentation efficiency and reproducibility.

A new white paper by Tetra Pak describes processing lines for fermentation, yeast removal and dealcoholisation, as well as final blending of fruit juices. The company explain why the monitoring of temperature, agitation and sugar levels is essential to an optimal and cost-effective process. Food-grade alcohol can be extracted from the process for various food and beverage applications, if desired.

The concept has been proven in technical and consumer tests, and offers you a broad opportunity to create an entirely new product category – reduced-sugar juices and drinks. The scope of creative blending is practically limitless.

Elopak announced that it will further accelerate growth by expanding its capacity at the announced U.S. production plant. The new production plant situated in Little Rock, Arkansas, USA is under construction and will now include two production lines.

When announced in June 2023, the production plant included a significant investment of around USD 70 million covering land, building and equipment. State-of-the-art technology will produce Pure-Pak® cartons for liquid dairy, juices, plant-based products and liquid eggs. Over 100 permanent jobs will be created and the new production facility is expected to start production in H1, 2025.

Since this announcement, the company has sold out the full production capacity for the first production line and is experiencing continued demand. Today’s announcement of a second production line will contribute with up to USD 110 million in revenues for an incremental investment of around USD 25 million. The second production line is expected to be in production in 2026.

Thomas Körmendi, CEO says: “I am pleased to announce the expansion of the new US plant with a second production line to continue to build on and accelerate the profitable growth in the region. This is a clear response to the continued strong demand that we see for Elopak as a reliable business partner. This is a new step towards realising our newly announced long-term ambition to become a 2 EUR billion company”.

“We have sold out the full production capacity for the first production line in the new plant, further strengthening and derisking the investment case for our expansion into the US. With the construction progressing according to plan and with a continued strong demand for our products, it is time to add more capacity to better serve existing and new customers in Americas”, says Lionel Ettedgui, EVP North America.

Sidel, a leading provider of equipment, services and complete line solutions for packaging liquids, foods, home, and personal care products, established a new office in Almaty, Kazakhstan. The strategic decision aims to bring Sidel’s expertise closer to its customers and best support their growth in the region.

Sidel has been serving the Central Asia and Caucasus (CCA) region for more than 10 years. The region is a significant market with Kazakhstan, Uzbekistan, Azerbaijan, Tajikistan, Turkmenistan, Kyrgyzstan, Georgia, and Armenia exhibiting growing GDP and disposable income levels.

Building upon the strong relationships Sidel has already developed with fast moving consumer goods producers in CCA, the company will continue to significantly invest in this region, providing its high standard solutions and services while supporting the local market needs.

The new office will give producers direct access to Sidel’s regional expertise, including local project management, advanced engineering solutions and on-the-ground support services that understand and respond to local market nuances.

Sidel is also committed to investing in the local labour market, leveraging local talent, and developing skills in all core operational functions, including sales, project management and services.

CCL Label, a world leader in labels and packaging, announces the inauguration of a brand-new production facility for shrink sleeve labels in Tibi, Spain near Alicante.

“We are very excited to offer shrink sleeves produced in Spain for local brands and multinational brands operating in Spain. Investing into local production follows CCL’s strategy to stay close to the production sites and filling lines of major food and beverage as well as home and personal care brands and service them locally and efficiently”, explains Lukas Nachbaur, Commercial and Technical Director at the new facility. “Our first brand customers have placed and received orders and were happy with the quality and service.”

Modern printing technology for premium shrink sleeves

“The investment in this greenfield facility is a commitment to the growing Spanish consumer products market. There are many great brands that call Spain their home and the country has a proud tradition to produce outstanding high-quality food and drinks including beer, wine and spirits”, Reinhard Streit, VP and Managing Director Food&Beverage at CCL Label points out. “We installed state-of-the-art assets to service these premium brands in the best way possible – we see that we can offer our customers very special printing technology that is unique in Spain.”

The installed assets offer customers premium printing technology. The combination of offset and gravure printing offers customers the greatest flexibility when it comes to changing designs frequently.

Award-Winning floatable EcoFloat sleeve technology a focus

Although all shrink sleeve materials will be available, there will be a focus on the award-winning EcoFloat shrink sleeves made from polyolefin that are approved for PET, HDPE and PP bottles and containers and have been embraced by renowned brands.

Shrink sleeves are applied by heat and conform to a variety of container shapes, acting like a second skin. They are made from floatable low-density polyolefin material, which is at the forefront of sustainable shrink sleeve technology. The design of the sleeves allows for easy separation from the primary container during the recycling process, thus supporting material separation and enhancing recycling efficiency.

“Just as other European countries, Spain will have to deliver on the ambitious new packaging and packaging waste (PPWR) regulation. The regulation also includes mandatory Design for Recycling and our low density, floatable EcoFloat polyolefin sleeves have been endorsed by several recycling associations like RecyClass and the European PET Bottle Platform (EPBP),” says Marika Knorr, Head of Sustainability and Communication at CCL Label. “PET bottles that are combined with a EcoFloat sleeve are fully recyclable and this helps increase the yield of food-grade PET resins, that then can be fed back into new bottles – closing the loop. Mandatory recycled content targets are also an integral part of PPWR legislation.”

Sustainability a priority at production site

The sleeve production will be ultimately be co-located with the In-Mould Label production site (formerly Creaprint) that was acquired about a year ago. The IML Business is expected to move to the new site in Tibi in 2026.

“IML is a rapidly growing decoration technology. The label becomes an integral part of injection or blow moulded plastic containers without the need for adhesives, typically using the same resin material as the container for easy recycling”, comments José Vincente Guillem, general manager of the CCL Spain IML plant.

BENEO, a leading manufacturer of functional ingredients for food, feed and pharma, is pleased to announce the appointment of Olivier Roques as CEO and new member of its Executive Board of Directors at BENEO GmbH, effective from 1st June 2024.

With an engineering degree in agronomics and a Master’s degree in Business Administration, Olivier brings more than three decades of experience within the international ingredients industry to this new role. He started his career in the dairy and flavour industries, followed by more than twenty years in leadership roles in the USA and Europe at Agrana Fruit, a world leading manufacturer of fruit preparations. This included positions in sales, food safety and quality and new product development. Prior to his new role at BENEO, Olivier was positioned as CEO of Agrana Fruit Europe.

In addition to being BENEO’s new CEO, Olivier will also be responsible for overseeing all sales and marketing as BENEO’s new Chief Sales Officer, succeeding Dominic Speleers. His appointment comes at a pivotal time as BENEO’s product portfolio of plant-based functional ingredients continues to grow in diversity.

The Tetra Laval Group Board has appointed Pietro Cassani as President & CEO of Sidel effective 15 July 2024. Pietro will be based in Parma, Italy. The appointment follows the decision by Monica Gimre to step down after more than five years as President & CEO of Sidel and 41 years in total with the Tetra Laval Group.

Pietro has been CEO of the Marchesini Group for the past eight years, and before that spent over 10 years as Group General Manager of SACMI. In total he has over 30 years of business and engineering experience. He holds an Engineering degree from the University of Bologna, and a Master of Business Administration degree from the SDA Bocconi School of Management.

The starting signal for Flottweg’s new Process Center was given last week, on June 13th. In future, the Technology Center will offer the opportunity to implement customer-specific solutions and innovative approaches in an even more targeted manner. With a floor area of around 2000 square meters, the Process Center is divided into laboratory, technical center, office and storage space. Flottweg, a leading global manufacturer of mechanical separation technology and separation solutions, is thus continuing to pursue its long-term growth strategy. The new Process Center is scheduled to open at the end of 2025.

Dr. Kersten Link, Chairman of the Management Board, believes this is an important step for the future of the company: “By building the Process Center, we are not only strengthening our headquarters in Germany, but also creating the basis for sustainable and innovative growth. Flottweg has grown steadily in recent years, so the new Process Center is an investment in the future of the company. It is a signal to our customers and business partners that Flottweg will continue to provide the best solutions for demanding separation tasks in the future.”

Focus on customer-specific solutions

Both the laboratory and the pilot plant are divided into sub-areas in order to process the various application areas individually. The focus here is on the application-specific processing of customer samples on a laboratory and pilot plant scale. With the help of the results, Flottweg can provide the customer with targeted feedback on the feasibility, design of the machine and system technology as well as the efficiency of the planned separation processes. Due to the close proximity of the laboratory and the technical center, customer inquiries can be processed even more flexibly in the future.

“With state-of-the-art laboratory technology and versatile machine equipment for analytics, we can further increase the efficiency and sustainability of our solutions and implement tailor-made processes for our customers worldwide,” explains Stefan Bichlmeier, Head of Process Engineering at Flottweg.

Dedicated process line for plant proteins and starch

In order to meet the requirements of the food sector in particular, especially for plant proteins, permanently installed systems with corresponding special equipment are provided in the laboratory and technical center. “We have extensive process expertise in plant proteins – regardless of whether the customer requires an entire plant with engineering or just a machine,” says Dr. Mathias Aschenbrenner, plant protein specialist at Flottweg. “With our new Process Center, we can present the processes for our customers even more comprehensively. This investment underlines Flottweg’s commitment to the food sector.”

Tropicana has launched a new range of its Multivit Boost juices to stores across the UK. The three fresh juices expands Tropicana’s functional juice offering as consumer health trends continue to evolve with a post pandemic demand for immunity support products and ingredients.

Tropicana Multivit Boost is now available in its best-selling Multifruit plus two new juices, all in 850 ml Pure-Pak^® cartons. Launched in April 2024 and rolling out across UK’s key retailers are the new varieties; Smooth Orange and Mixed Berries juice for immune health support.

Each serving of Tropicana Multivit Boost offers 100 % of daily Vitamin C requirements, along with essential vitamins B1, B2, B6, E, with an added inclusion of vitamin A in the Mixed Berries and Multifruit flavour. According to Tropicana, these added vitamins play a crucial role in supporting normal energy-yielding metabolism, maintaining healthy skin and vision, and protecting cells from oxidative stress. A single portion of each variety provides one of the recommended five servings of fruit and vegetables a day.

Food 4 Future – Expo Foodtech presents the 7 trends that will define the future of the food industry

The food industry met last April at Food 4 Future – Expo Foodtech and Pick&Pack for Food Industry, which were held simultaneously in Bilbao, Spain, from 16 to 18 April to discover and analyse the challenges facing the food and beverage sector, marked by an inflationary economic context, new consumer habits that lead to new consumer demands, and increasingly demanding regulations regarding sustainability. With the help of 482 experts from the food industry worldwide, Food 4 Future and Pick&Pack, together with AZTI’s technological innovation team, have identified the 7 trends that will mark the future of the food industry in the coming years:

1. Geostrategy and inflationary environment

Europe has traditionally had a history of low agri-food inflation, something that has changed in recent years with a double-digit annual increase in food and non-alcoholic beverage inflation. This problem, coupled with the fact that many regions specialise in a single product, creates a risk of market fluctuations. To face these challenges, Food 4 Future has highlighted the importance of moving towards the European model of more efficient and productive farms, with greater collaboration from the private sector, something that will strengthen the competitiveness of these companies. Alliances between manufacturers and fostering resilience, innovation and collaboration are key to ensuring success in a constantly evolving sector.

2. New consumer habits

Consumer demands and habits have changed and now demand personalised experiences. Many companies are already using data and the latest technologies, such as Artificial Intelligence, to adapt products and services to these new individual preferences and the trend is expected to continue in the future. In addition, society has shifted and now consumers value health, taste, convenience and sustainability as key drivers and where direct sales have increased significantly. In this way, food and beverage firms are gaining market share, winning over the shopper in the current context of price adjustment, and forging robust competition for the rest of the players. New habits also include the demand for healthier and more sustainable foods, which has led to innovation in alternative foods, such as those based on vegetable proteins, mushrooms, algae, and meat substitutes.

3. 360° Sustainability

The food industry faces multiple challenges in terms of sustainability, driven by climate change, the efficient management of resources such as water and energy, and the need for decarbonisation to achieve zero net emissions. It is also focusing its efforts on the importance of minimising greenhouse gas emissions, optimizing packaging materials, improving eco-efficiency in production processes and encouraging recycling throughout the product life cycle. Suppliers are key in this respect, as are sustainable agricultural and livestock practices, together with more efficient food processing chains and minimising food waste.

4. New technologies

The digital transformation that the food sector is undergoing has brought with it robotisation and automation in production plants, but it is also being extended to other practices such as harvesting, spraying and pruning in agriculture. Other trends that will mark the future in the field of agri-food tech are precision fermentation, efficiency technologies, operational excellence, or industrial machine vision to detect quality defects, among others. The application of technologies is also key to guaranteeing food quality and safety, with real-time monitoring, preventive models, traceability from farm to fork, and smart packaging and labels to ensure the quality of pre-packaged food. In addition, quantum computing is gaining a great deal of attention in the field of innovation.

5. Healthy eating

Concern for healthy eating and lifestyle is growing, which is why personalised nutrition has become increasingly important in recent years. Companies are striving for healthier products without sacrificing pleasure and taste through new techniques. The debate on ultra-processed foods and the need for legislation will also remain on the table. This is an issue where there is no consensus and where there is a high degree of ignorance among citizens about labeling systems. Transparent communication on packaging will help consumers to make informed choices.

6. New packaging regulations

Packaging is also undergoing a paradigm shift driven by several interlinked factors: the advance of decarbonisation, the application of technologies for process optimisation and the adaptation to increasingly demanding sustainability regulations. The sector is currently immersed in major challenges driven by the new regulations against food waste and packaging, which will have an impact on eco-design, the trend towards mono-material, reuse, and the increase in recycled material, among other issues.

7. More sustainable and efficient logistics

Supply chain efficiency is crucial. Technology allows for greater production and volume, greater flexibility, and more traceability, all of which have an impact on increasing business for companies in the sector. For this reason, Artificial Intelligence, robotics, automation and blockchain solutions are already being applied to improve logistics efficiency in the food value chain. The use of robots and AI makes it possible to handle a wide variety of products, and even pack boxes with products of different types and sizes using artificial vision. The result is improved efficiency, saving time and increasing sustainability while reducing costs.

Strong customer demand & market potential are key drivers behind new production line

CP Kelco, a global leader of nature-based ingredient solutions, has completed a USD 60 million expansion in production capacity for its citrus fiber product line, based on strong customer demand and market potential. With this significant expansion, the company has ample capacity to support current and future customers’ citrus fiber supply needs.

The production line expansion for NUTRAVA^® and KELCOSENS™ Citrus Fiber in the company’s facility in Matão, Brazil, increases the total capacity to approximately 5000 MT, establishing CP Kelco as a leading citrus fiber supplier to food, beverage and consumer product manufacturers worldwide. This expansion provides options to incrementally expand capacity even further in the future based on customer needs.

Launched in 2019, CP Kelco’s citrus fiber products are highly versatile and unique ingredients upcycled from citrus peels, a byproduct of the juicing industry. With the continued growth in consumer demand for clean-label, sustainable products, citrus fiber addresses the need for nature-based and easily recognisable ingredients in a variety of food, beverage and personal care products.

NUTRAVA^® Citrus Fiber supports dietary fiber intake and offers unique water-binding, texturising and stabilisation capabilities in a wide range of food and beverage applications, from condiments, dressings and soups to bakery goods, dairy and plant-based products. In personal care products, KELCOSENS^™ Citrus Fiber serves as a gentle emulsifier alternative, providing stabilisation and a light skin feel to help product developers create SENSational textures, from serums to gels and luxe creams.

The new edition of the proprietary Symrise trend tool trendscope^™ 2024+ has delivered valuable key findings. It provides an overview of current consumer trends and future developments in food and beverages. According to it, health and naturalness continue as the most relevant trend drivers. At the same time, climate-smart innovation and circular consumption is getting more important while digitalisation exerts a fast-growing effect on consumer lives and the industry. By combining qualitative and quantitative research methods the study serves as an important basis for the development of consumer-preferred taste, nutrition, and health solutions.

Consumers today expect a lot from the food and beverage products they choose. They are looking for sustainable, healthy, and tasty options. This leads to the question: How do these expectations translate into food and beverage trends and how can Symrise best respond? trendscope^™ provides comprehensive information on trends and investigates how they drive innovation. The results of the tool go into different trendscope^™ reports. Symrise uses these insights to translate consumer wishes into innovative food and beverage concepts with inspiring taste, nutrition, and health solutions.

“Consumer behaviors and mindsets change over time and so do their demands for food and beverages,” says Leif Jago, Global Marketing Manager Food & Beverage at Symrise. “trendscope^™ allows us to closely monitor and anticipate market shifts. This creates an important basis to design solutions that deliver against these evolving needs.”

Combining qualitative and quantitative research

To decode latest food and beverage consumer trends, trendscope^™ combines different methods of analysis. The qualitative research contains for example a meta-analysis of consumer reports, start-up and social media screening, an innovation scan, and insights from the Symrise taste treks with the chef network StarChefs. The quantitative research comprises a meta-analysis of existing studies and surveys and polls related to consumer behavior and mindsets. In addition, social media listening, and AI-based trend forecasting support the findings. This goes hand in hand with an analysis of global urban hot spots. In twelve global locations, Symrise conducted 24 interviews with selected trendsetters like food bloggers, journalists, and trend scouts.

“The tool’s global scope allows us to tailor trends to regional specifics. Based on this, Symrise can develop taste, nutrition and health solutions and tailor them to consumer demands in specific regions and categories. This, in turn, helps our customers to respond to decoded consumer desires with the right food and beverages,” concludes Jago.

The new offer of trendscope^™ 2024+

To increase the relevance of trendscope^™ further for the Symrise teams and customers, several key changes got incorporated. The current edition puts a spotlight on health as consumer health awareness is growing and has evolved into a key innovation driver. In addition, digitalisation and sustainability are now forming standalone megatrends. Both exert a huge influence on consumer lives and industries. From a research perspective, trendscope^™ 2024+ uses more quantitative data sources. This includes social media listening and surveys.

The trendscope^™ 2024+ edition got compiled during a global polycrisis. Consumers face a crisis continuum ranging from COVID-19 and its effects to the Ukraine war, rising cost-of-living, surging inflation, and looming recession. As a result, consumers look for stability and emotional anchors. At the same time, they change their buying behavior due to cost-consciousness. Overall, the polycrisis serves as an accelerator of change that boosts or slows down specific consumer needs.

Six global megatrends with several sub-trends identified

Symrise has identified six megatrends. “Digitalisation” forms an underlying macrotrend that permeates all areas of life. It has become a game changer for innovation. The other five items represent trend clusters with several sub-trends.

“Purposeful Sustainability” focuses on the urgency to act in a resource-saving manner. It also includes the consumer wish of making product choices with a positive impact on the climate. Regenerative eating and circular thinking play a key role here. The “Natural Goodness” cluster centers around the wish for natural and clean label plant-based products. This comes with a more critical eye toward ingredients and production methods. Another cluster relates to “Healthy Lifestyle”. Consumers have started considering mental and physical wellness combined. Products supporting mental health and emotional wellbeing experience a boost. At the same time, consumer look for guided health choices to navigate the complex landscape of inflationary health claims. “Emotional Discoveries” presents the wish of consumers for social connection and memorable experiences after the pandemic. At the same time, they demand higher standards of originality, quality and authenticity when discovering new tastes. The “Premium Indulgence” cluster gets strongly characterised by value orientation. Consumers look for indulgent moments in times of rising costs of living. They try to find bliss in little things to treat themselves.

The Symrise experts use these trendscope^™ insights to investigate what they mean for the company’s portfolio. “We operate very agile and keep an eye on the competencies we need to address in view of important consumer needs. We want to support our customers in achieving their goals while contributing to Symrise’s sustainable growth,” adds Regine Lueghausen, Vice President Global Marketing Food & Beverage at Symrise.

Louis Dreyfus Company (LDC) announced the exclusive launch in the French market of its new fresh fruit juice brand, Montebelo Brasil, in collaboration with Laiterie de Saint-Denis-de-l’Hôtel (LSDH) for commercialisation, bottling and distribution. This initiative aims to establish Montebelo Brasil as a market reference among fresh (or chilled) fruit juices in France, while ensuring traceability of oranges, from Brazilian groves to selected retail shelves.

Inspired by its eponymous Brazilian plantation, certified by the Rainforest Alliance, the development of the Montebelo Brasil brandis part of LDC’s strategic vision to extend its reach further downstream in the value chain, while offering distribution solutions to its customers and partners. It also reflects LDC’s focus to further diversify its Juice Platform portfolio with sustainable, traceable and high-quality products directly to end consumers.

“Our ambition for this project is twofold: to offer a 100 % natural product while ensuring traceability of the oranges, thereby establishing a connection between LDC as citrus producer in Brazil and the end consumer. Our commitment also addresses the demands of increasingly discerning consumers who are concerned about the origin and journey of the products they consume,” said Aurélien Grisval, Head of Downstream Market for Juice, LDC.

The Montebelo Brasil line includes eight fresh fruit juices:

• Two pure orange juices (with and without pulp);
• Two lemonades (yellow lemon, and a blend of yellow and green lemon); and
• The following product range developed in collaboration with renowned Brazilian chef Tabata Mey: Pure mango, pineapple and lime juice; Coconut water, mango, pineapple, lime pure juice; Orange, maracuja, lime nectar ; and a lime maté beverage.

“We are proud to launch this new brand, which embodies our expertise as a global agricultural merchant dedicated to serving our customers, and our commitments as a responsible citrus grower in Brazil for over 35 years,” said Georges-Edouard Duriez, Head of Development and Strategy for Juice, LDC.

France was a natural choice for the brand launch, with its dynamic retail juice market that, per capita consumption, ranks second globally, with approximately 1.1 billion liters consumed annually, and for the opportunities offered by the chilled juice category in terms of value.

“Beyond the clear commercial opportunities, this launch in France, birthplace of the Group and homeland of its founder, Léopold Louis-Dreyfus, has profound significance for LDC. Making this launch a success will be a wonderful way to honor this legacy,” concluded Georges-Edouard Duriez.

Montebelo Brasil fruit juices are already available throughout France at Monoprix stores and Carrefour hyper and supermarkets in 1-liter and 250-milliliter bottles, and will soon be available at over 2,000 other outlets.

New study finds that 100 % fruit juice:

• Accounts for up to 26 % of children’s vitamin C intake, and up to 19 % in adults
• Contributes up to 4 % of daily potassium, which supports normal blood pressure
• Provides up to 7 % of daily intake of folate which supports a healthy pregnancy
• Only contributes up to 14 % of free sugar in people’s daily diets, compared with up to 92% from products containing added sugar such as soft drinks, biscuits, sweets, chocolate and cakes

Drinking 100 % fruit juice has a negligible impact on daily calories but accounts for up to a quarter of children’s vitamin C intake and is an important source of other vital nutrients, according to a new study¹ which highlights the importance of juice in a healthy diet.

Because fruit juice contains natural sugar, some policy makers and researchers have expressed concern that it could lead to weight gain, if consumed regularly. But a new analysis of national dietary surveys across 14 European countries for which data were available, found that people who drink fruit juice consume on average just 137 g per day, lower than the recommended serving size of 150 – 200 ml² that exists in some countries.

This equated to just 20 – 40kcal per day, or 1 – 2 % of a child’s or adult’s average daily energy intake, which would not be expected to have an impact on body weight.

In contrast, the average daily serving of 100 % fruit juice across each age group across Europe was enough to make a significant contribution to daily intakes of vitamin C, which is vital for immune function and boosts iron absorption.

The study, published in the journal, Nutrition Research Reviews, found that fruit juice was responsible for 4 – 20 % of daily vitamin C intake in infants, 6 – 26 % in children, 8 – 20 % in teenagers, 8 – 19 % in adults and 6 – 19 % in older adults.

The study’s lead author, Dr Janette Walton from Munster Technological University in Cork, said: “Fruit juice is a major contributor to vitamin C intakes in children and adults. Given that too few people eat the recommended 5-a-day of fruit and vegetables, fruit juice is a convenient and nutritious food in the diet”.

The researchers also found that fruit juice accounted for 2 – 4 % of daily potassium, which supports normal blood pressure and has been found to be lacking in people’s diets according to the European Food Safety Authority (EFSA), and 1 – 7 % of daily intake of folate which supports a healthy pregnancy and is commonly too low in the diets of most women of childbearing age.

Meanwhile, the natural sugar in 100 % fruit juice, which comes entirely from the fruit, contributed to just 2 – 14 % of free sugar in people’s daily diets, compared with 48 – 92 % which is estimated to come from “optional” products containing added sugar such as soft drinks, biscuits, sweets, chocolate and cakes.

Unlike sodas, nectars or other drinks, 100 % fruit juice never contains added sugars and cannot be diluted with water under European law.

Dr Walton continued: “Our findings showed only a modest contribution of fruit juice to free sugars. In contrast, a recent review found that sweet foods and drinks with added sugars are the major sources of added sugars across Europe, contributing half to more than 90 % of intakes).

“This highlights the importance of targeting sugar reduction strategies for discretionary/’top-shelf’ foods which are not recommended in food-based dietary guidelines. Unlike fruit juice whose composition is controlled by law, these types of products can be legally reformulated to reduce their sugar content”.

More broadly, the authors of the study highlighted the lack of data on 100% fruit juice consumption in many countries in Europe, such as Germany, which they said makes it difficult to set Europe-wide policies without an accurate view of normal consumption levels.

¹Walton J & Kehoe L (2024) Current perspectives and challenges in the estimation of fruit juice consumption across the lifecycle in Europe – PubMed (nih.gov)
²Equivalent to 150 – 200 g since 1 gram = 1 ml.

BENEO, a leading manufacturer of functional ingredients for food, feed and pharma announced the appointment of Dr Mike Eberle as the newest member of its Executive Board of Directors at BENEO GmbH, effective from 1st March 2024. In his new role, Eberle will be responsible for overseeing Operations at BENEO.

Eberle, who holds a PhD in Chemistry from the Technical University of Darmstadt, Germany, brings nearly three decades of experience within the international food and beverage sector to the new role. He started his career with positions at Unilever in both Germany and The Netherlands. Following this, he has held leadership roles in production, supply chain, logistics, and operations at leading food and drink manufacturers. Most recently, Eberle was positioned as the Chief Operations Officer at Rotkäppchen, a sparkling wine producer based in Germany.

As part of the new role at BENEO, Eberle will be responsible for Operations including production, technology, supply chain management, quality, raw material, health, safety and environmental protection, as well as sustainability. His appointment comes at a pivotal time as BENEO continues to focus on the sustainable development of its plant-based functional ingredients portfolio.

Alfa Laval just published a brand new edition of the company’s renowned Pump Handbook. The 375-page handbook is free and contains scholarly information on basic pump functionality and in-depth guidelines for sizing and selecting the right pump type for optimum efficiency. The handbook is packed with real-life examples to increase its user-friendliness.

The first edition of the Alfa Laval Pump Handbook was published 25 years ago and soon became part of the syllabus at engineering schools around the world. The book also found its way into manufacturing sites, serving as a reference work to technicians in the daily operation of fluid handling processes.

Up-to-date on pump technology

Over the years, the handbook has gone through minor revisions, and in 2023, a major overhaul was undertaken to make the handbook up-to-date on the most recent technologies.

“We have worked hard to provide the global pump community with the most recent knowledge about pump functionality and leading-edge technologies that enhance pump efficiency to meet the sustainability agenda of societies and industries. Pumps are among the most power consuming devices in fluid handling processes, and the potential for energy savings is big, when you select the right pump from the start and maintain it along the way,” says Lars Sørensen, Manager, Product Management at Alfa Laval.

The authors of the book are all experienced pump engineers with extensive theoretical knowledge and hands-on experience from pump installations and training of technical staff in fluid handling industries.

Available online

The handbook is free and available online. It can be downloaded from www.alfalaval/PumpHandbook and contains a series of videos on for instance pump functionality, troubleshooting and maintenance guidelines.

The main chapters of the handbook comprise:

• Basic theory on pumping applications
• Pump types for different applications
• Pump sizing for maximum efficiency
• Pump specification
• Pump motors
• Troubleshooting
• Technical data and formulas

After the return of rains in São Paulo, orange producers surveyed by Cepea said that flowers have been blossoming since early February in some areas, and they may refer to out-of-season fruits.

In general, players say that the volume of fruits originated from these flowers may not be high, which can be insufficient to compensate the fruitlet abortion verified in the last quarter of 2023. These new flowers bring a positive expectation, since the remuneration of oranges in the next season is expected to be good.

The orange supply was very limited in the in natura market in São Paulo in mid-February, since it is considered the offseason period. Therefore, the market has been supplied mainly by out-of-the-season pear oranges and remaining volumes of late fruits. However, some producers were already harvesting early varieties (especially hamlin and westin), in order to increase the supply.

Fundecitrus has released the third update on the 2023/24 orange crop in the citrus belt in São Paulo and Triângulo/Sudoeste Mineiro, keeping the projection of 307.22 million 40.8-kilo boxes, stable compared to the previous report, but downing 0.7 % in relation to the initial forecast and 2.2 % against the 2022/23 season.

Health-Ade, the makers of bubbly beverages with gut health benefits, has launched a new beverage brand called SunSip by Health-Ade, a prebiotic soda with benefits that will hit stores in the US. Known for their kombucha, this move positions the brand to become the next leader in the rapidly expanding functional beverage industry, which is estimated to reach USD 62 B in 2027^*. While Health-Ade Kombucha has long been a top choice for consumers looking for a better-for-you soda alternative, SunSip by Health-Ade is designed with this exact usage occasion in mind, to better meet new consumers looking for soda alternatives.

SunSip delivers craveable, nostalgic soda flavours while staying true to Health-Ade’s mission to make gut health more delicious and accessible. The brand touts “Life’s Sweeter When You Sip Better,” inspiring consumers to ditch the sugary sodas for this better-for-you upgrade, jam-packed with the delicious flavours they love while also delivering prebiotics, vitamins, and minerals.

The launch of SunSip responds to overwhelming demand for better beverage options, as the traditional soda market has steadily declined, selling 1.7 billion fewer units over the past two years, and as existing better-for-you alternatives are under heat for the use of sweeteners like stevia and erythritol. SunSip by Health-Ade was strategically formulated to deliver on consumer demands for a full-flavoured, better-for-you soda with added benefits and no artificial sweeteners. Each flavour has 5 grams of sugar and uses fruit juice, monk fruit, and a touch of cane sugar to sweeten its bubbles without stevia and includes what other functional sodas do not: prebiotics from agave inulin fiber to nurture a happy gut, vitamins (it’s a good source of Vitamins C, B6, and B12) and minerals (10 % daily value of Zinc and Selenium) to support your everyday immunity and energy, as well as promote your inner and outer glow.

SunSip launches under the Health-Ade master brand, which retails in 65,000 stores in the US and is well known to be a leader in the gut health beverage industry. After its debut in the Los Angeles farmer’s markets in 2012, the kombucha giant rapidly gained a cult following with celebrities and consumers and continues to lead the industry as the #1 growth contributor. The launch of SunSip marks the first non-kombucha product offered by Health-Ade in the refrigerated premium digestive health category and is part of the brand’s mission to make delicious gut-healthy products for every consumer and drinking occasion.

SunSip by Health-Ade will feature a colourful, bold brand and package design, perfectly capturing the pure joy and refreshment of a summer day, so consumers can keep summer in their step, all year long. Brightly designed SunSip will launch in convenient, take-anywhere 11.5 oz aluminum cans, which in addition to cueing delight and refreshment, are 100 % recyclable and a further step in Health-Ade’s commitment to making a positive impact both on gut health and the planet.

The new soda with benefits will launch with four mouthwateringly tasty flavours: Raspberry Lemonade, Cherry Cola, Strawberry Vanilla and Root Beer — mirroring nostalgic soda flavours to transport you back to those sweet summer days — and will be available exclusively at Whole Foods in the US this month and expanding into multiple retailers from April 2024 and onwards.

^*Source: US Functional Beverage Market Insights | Glanbia Nutritionals

Following the continued success of Tango’s rotational flavour series Tango Editions, Britvic is bringing its latest ‘Edition’, Tango Mango, to shelves and chillers this February. Tango Editions combine bold tastes, liquids and pack designs to produce striking products that stand out on shelves and in chillers. Succeeding Tango’s popular Paradise Punch flavour, this latest rotation is set to meet the demand for Mango flavoured drinks, giving shoppers more sugar-free options without compromising on taste.

Tango has more than doubled in sales in the last three years¹, now worth over £96m RSV, and is still in double digit growth (+ 24 %).² The brand’s successful rotational flavour series has seen Tango Paradise Punch become the number one flavoured fruit carbonate new product development of 2023³, now worth over £13.6m RSV,⁴ with the year before seeing Tango Berry Peachy crowned the number one fruit flavoured carbonate new product development of 2022⁵. What’s more, following its launch last June, Tango Apple Sugar Free is now worth £23.5m RSV⁶. These results demonstrate the brand’s well-placed position to grow the fruit flavoured carbonates category further with its latest flavour, particularly with mango flavoured drinks in double digit growth versus last year (+ 26 %).⁷

Ben Parker, Britvic’s Retail Commercial Director in Great Britain, said: “Our next big flavour launch, Tango Mango, drives appeal among new and existing Tango fans, generating additional sales opportunities for retailers. We understand retailers don’t have infinite space for new products, but the Tango Editions range has already proven to drive additional sales, and the rotational change seasonally maintains excitement and engagement with the brand. In addition, Tango Mango aims to attract a broader range of shoppers including Gen Z and families, expanding sales opportunities for retailers. Innovating in the fruit flavoured carbonates category will always be important to Tango – with new and exciting sugar free flavours, which play on the brand’s bold, fun tone and personality, helping to increase consumer purchases.”

Tango Mango is the latest sugar free flavour from Britvic, with the company’s continued innovation and reformulation programmes meaning an average of just 22 calories per 250 ml serve across its drinks portfolio globally. All activity is enabling the company to offer consumers healthier choices as part of its long-term Healthier People sustainability strategy.

Available from 1 February for 12 months, the fruit flavoured carbonate will be available to enjoy in formats to be consumed at home or on the go, helping retailers to tap into this market and drive soft drink sales with a popular flavour. The latest Edition is expected to be another success following consumer research⁸ and features a bold, modern pack design that is sure to catch shoppers’ attention and encourage them to Get Tango’d. The flavour will be available in a variety of formats: 330 ml can, 500 ml bottle, 2 litre bottles, 8 can multipack and 24 can multipack. The launch of Mango Tango will be supported by social media and influencer activity to increase awareness.

¹NielsenIQ RMS, Total Coverage GB, Fruit Flavoured carbonates Britvic Defined, Product Range, Value Sales, Latest 52 Wks 3YA – w/e 09/01/21 (£46,393,571) vs Latest 52 Wks – w/e 06/01/24 (£96,161,604)
²NielsenIQ RMS, Total Coverage GB, Fruit Flavoured carbonates Britvic Defined, Product Range, Value Sales, Value % Chg vs YA, Latest 52 weeks to 30.12.23.
³NielsenIQ RMS, Total Coverage GB, Value/Volume sales, Fruit Flavoured Carbonates, Britvic Defined, YTD Calendar year 2023- w/e 30.12.23
⁴NielsenIQ RMS, Total Coverage GB, Value sales, Fruit Flavoured Carbonates, Britvic Defined, Latest 52 wks w/e 30.12.23
⁵NielsenIQ RMS, Total Coverage GB, Value/Volume sales, Fruit Flavoured Carbonates, Britvic Defined, YTD Calendar year 2022- w/e 31.12.22
⁶NielsenIQ RMS, Total Coverage GB, Fruit Flavoured carbonates Britvic Defined, Product Range, Value Sales, Latest 52 weeks to 30.12.23.
⁷NielsenIQ RMS, Total Coverage GB, Value sales, Total soft drinks, Mango flavoured drinks, Latest 52 wks w/e 30.12.23
⁸MMR Consumer Research 2023 Base, rep sample n=159

The AIJN (European Fruit Juice Association) announced a change in the Presidency. Javier Lorenzo Benavides, CEO of Eckes-Granini Ibérica, representative of the Spanish Fruit Juice Federation, member of the AIJN Board of Directors since April 2016, took over the Presidency on 1 January 2024 for a two-year term. Javier was born in Madrid in 1962. He has a degree in Psychology and a Postgraduate Degree in Psychology for Industrial and Business Organisations. He has been working in the consumer goods industry for more than 30 years. He worked throughout his professional career in companies such as P&G, Gillette and Reckitt Benckiser before joining Eckes-Granini in 2011.

The position of treasurer has also been handed over. Thomas Brandstaetter, current Managing Director of the company Zipperle and representative of the Italian Fruit Juice Association has taken over from Thomas Mertens from the German Fruit Juice Association.

The Board of Directors of The Coca-Cola Company announced the election of Manuel “Manolo” Arroyo as an executive vice president of the company, effective since Jan. 1, 2024. There are no changes to Arroyo’s duties as global chief marketing officer, a role he has held since January 2020.

Arroyo is responsible for global category teams; Integrated Marketing Experience, including media, digital marketing, design, marketing assets, human insights and marketing performance; marketing operations and capabilities; and the marketing transformation office.

Change of leadership at AGRANA Beteiligungs-AG: CFO Stephan Büttner (50) was appointed as the new CEO: On 1 January 2024 he will be taking over the role of Markus Mühleisen (57), who will leave the company at the end of the year before the scheduled end of his term in office as CEO on 31 May 2024. Furthermore, Stephan Büttner’s existing term of office, scheduled to conclude on 31 October 2024, has been extended until 31 October 2028.

Stephan Büttner has already held various management roles as part of the AGRANA organisation since 2012 and has played a decisive role in its success to date. As CFO on the Management Board, he is currently responsible for the areas of Finance, Equity Investment Management, Legal Affairs, Compliance, Procurement, IT, Organisation and Investor Relations as well as for the Fruit Division. As the new CEO, he will also be taking on responsibility for the areas of Strategy and Business Policy, Sales Coordination, Public Relations, Human Resources and Corporate Secretariat.

After graduating in commercial sciences from the Vienna University of Economics and Business, Stephan Büttner initially worked at KPMG AUSTRIA GmbH. After moving on to Raiffeisen Ware Austria AG in 2001, he worked as CEO at its subsidiary Ybbstaler Fruit Austria GmbH from 2004. He has worked for the AGRANA Group since 2012. As CEO of AUSTRIA JUICE GmbH, a joint venture of AGRANA Beteiligungs-AG and Raiffeisen Ware Austria-AG, he successfully managed the merger of AGRANA Juice GmbH and Ybbstaler Fruit Austria GmbH. In 2014, he became CFO of AGRANA Beteiligungs-AG and has also been CEO of AGRANA Fruit since May 2021.

The new heat wave in São Paulo state has been concerning citrus growers. Temperatures are higher than those registered in the last wave, in September, and lasting longer. Thus, many producers say that the weather may affect the 2024/25 production, but it is still early to estimate possible impacts.

Up until mid-November, high temperatures have been affecting areas with fruitlets. It is worth noting that, in the heat wave observed in September, areas with fruitlets (which had registered flowers in August) were the most affected, since weather conditions have caused fruitlets to fall.

Areas with late flowers (verified in less than 30 days) may also be damaged by the hot weather – these flowers blossomed earlier and the development stage is more advanced. Moreover, citrus growers indicate possible impacts on bigger fruits, especially in trees with high incidence of greening, with less leaves and/or in bad nutrition.

In irrigated areas, in turn, damages tend to be mitigated, since flowers are in a more advanced stage. However, these areas are located in the north of São Paulo state, where temperatures are usually higher.

As for 2023/24 oranges, players surveyed by Cepea report impacts on the quality. Many fruits are withered and sunburned, and consumers usually do not want to buy fruits with these conditions – in many cases, it is necessary to accelerate the harvest in order to avoid the premature fruit fall.

TAHITI LIME – The heat wave has also been affecting the tahiti lime. As rains have not been frequent in major producing regions, the supply has not increased in a significant way, and most fruits are small.

Despite the smaller size, producers have been harvesting fruits in order to take advantage of high prices and to avoid that the hot weather affects the quality even more.

The newest juices blend adaptogens with the highest-quality produce, furthering the brand’s mission to provide authentically crafted juices to consumers in the US

Natalie’s Orchid Island Juice Company, the world-class juice brand known for crafting clean-label, mindfully sourced artisanal blends, announced the introduction of two tomato-centric blends: Red Tomato Reishi and Green Tomato Lion’s Mane. The expansion of Natalie’s Holistic Juice Portfolio is a natural evolution for the brand that has been handcrafting unrivaled juices for more than 30 years. Both blends are available to order on the Natalie’s Juice website and at Kroger, King Soopers, Fry’s, Ralphs, Smith’s, Fred Meyer and QFC in the US.

Tomatoes are a nutritional powerhouse, packed with vitamin C, potassium, fiber, folate and the antioxidants lycopene and beta-carotene. Diets rich in tomatoes have been shown to provide a range of health benefits, including a reduced risk of heart issues, lower risk of cancer and better skin health. Not only are tomatoes healthy—they are versatile and delicious, as proven by Natalie’s regeneration of the generational classic juice.

To recognise and celebrate both red and green varieties of the amazing tomato, Natalie’s created two first-of-their kind, fresh-pressed tomato juices that provide a clean source of hydration and support the entire wellness ecosystem. These blends each harness the power of thoughtfully sourced adaptogenic ingredients, alongside carefully selected non-GMO produce, including:

• Tomato Reishi: Fresh-Pressed American Red Tomatoes, Reishi Mushrooms, Black Pepper, Himalayan Salt and Lemon
• Tomato Lion’s Mane: Fresh-Pressed American Green Tomatoes, Tomatillos, Pineapples, Lime, Lion’s Mane Mushrooms and Himalayan Salt

Plant protein powder is no longer exclusive to vegans and athletes, with significant numbers of mainstream consumers now shopping the category, according to new research commissioned by MycoTechnology, Inc., the mushroom mycelial fermentation specialist.

The survey of 725 plant protein powder users, carried out by Brightfield Group in Q1 2023, found that just 17 % of them identified as vegan. Furthermore, 38 % of the respondents in the survey who declared that they purchase only plant-based protein powders said they mixed them with dairy milk, indicating that they buy such products for reasons other than dietary lifestyle choices.

Meanwhile, fewer than half of the respondents in the survey (46 %) identified as athletes, even though as many as 77 % of them said they exercised at least three times a week. The vast majority (93 %) stated that they exercise to support their mental health.

When asked to describe themselves, 34 % of respondents were identified as ‘early adopter’ consumers. Another 31 % were ‘early majority’ shoppers, indicating a shift for plant protein powder into a more mainstream demographic.

When it comes to product quality, plant-based protein powder consumers are in broad agreement. Nearly all of them (92 %) said they would find a product more appealing if it offered higher quality protein, with 91 % attracted by a protein that is more complete. Beyond nutritional factors, 91 % of respondents said they favour products that promise a better taste.

MycoTechnology’s Marketing Director, Jonas Feliciano, commented: “These findings demonstrate that plant protein is smashing apart outdated stereotypes and is now earning strong support among mainstream consumers. The fact that so many blend their plant protein powder with milk is a strong sign that non-vegans consider plant protein to be a conventional product and a key part of a healthy diet. Most notably, all but a few of the respondents to our survey said that they considered protein quality and flavour to be of the utmost importance. The successful plant proteins of the future will be those which are able to tap into the needs and preferences of these highly discerning consumers.”

Bethany Gomez, Managing Director at Brightfield Group, added: “Plant-based protein users are a young, affluent group that prefers cleaner eating–no sugar added, all natural, preservative free–and they’re willing to pay for high quality products with that strong health profile. This group is also more likely to be using functional ingredients, like mushrooms and adaptogens, so we know they’re open to new and alternative ways to get the types of sustenance and nutrition they’re looking for. Brands that strive to offer high quality products, using cutting edge ingredients, will find a group of users ready and willing to dig in.”

A trailblazer in the development of next-generation plant proteins, MycoTechnology offers a line of plant proteins including FermentIQ^™ PTP – a pea and rice protein blend fermented by mushroom mycelia to deliver superior performance and nutrition. Providing all essential amino acids, it has a PDCAAS (Protein Digestibility Corrected Amino Acid Score) of 1.0 for ages 3 and above. Its unique fermentation process also enhances digestibility, enabling 99.9 % of the protein consumed to be easily digested. As a result, FermentIQ^™ PTP offers a nutritional value competitive with animal and soy proteins.

MycoTechnology’s proprietary process also deodorises and de-flavours the plant proteins, offering better tasting, more neutral solutions with superior functionality in a range of applications. For those looking to take the taste of their products to the next level, MycoTechnology also offers ClearIQ^™ – a natural, clean-label bitter blocker and flavour clarifier.

REBBL^®, the original organic and plant-powered functional beverage brand, unveiled its occasion-based packaging design. Available on shelves in the US, the new design is featured across the brand’s award-winning beverage portfolio, spanning six daily occasions with over sixteen varieties, all developed with the mantra of ‘Empower the People.’

Centered on empowerment, the redesign is a culmination of REBBL’s mission to create not only delicious and nourishing beverages but also to uplift the daily experiences of its valued consumers through a focus on intentional, purpose-driven moments. By connecting each drink with an occasion, the new packaging offers clear functional advantages and key ingredients, enabling customers to intuitively discern the best beverage that aligns with their preferences and desired experience at any time of day.

“We’ve formulated a REBBL drink for every occasion, so no matter what you’re up to — you’ll have delicious functional fuel to complement the journey,” said Andy Fathollahi, CEO of REBBL. “We remain steadfast in prioritising our customers, and we’ve made it easier than ever to select the perfect beverage to enhance their daily experiences through real-food alchemy and transparent, intuitive labels.”

From delicious functional protein beverages that offer clean nourishment as well as immune and gut support, there is a REBBL drink to enhance any occasion:

• PROTEIN: Packed with 16 g of plant-powered protein for a functional boost to fuel any time of day. Protein Dark Chocolate, Protein Vanilla, Protein Salted Caramel, Protein Strawberries and Creme, Protein Oatmeal Cookie, Protein Coconut Macaroon, Protein Hazelnut, Protein Peppermint Dark Chocolate, Protein Pumpkin Spiced Pie
• AWAKE: Blended with maca and caffeine to support energy and sustain stamina. Recommended for the morning and afternoons. Awake Maca Cold Brew
• BALANCE: Formulated with turmeric and maca to support overall wellness. Recommended to complement routines centered around recovery and cultivation at any time of day. Balance Maca Mocha, Balance Turmeric Golden Milk
• FOCUS: Crafted with matcha and L-theanine to deliver an added boost of mental acuity for moments of clarity. Focus Matcha Latte
• REVIVE: Created with adaptogenic Reishi mushroom to support immunity and the body’s ability to cope with stress. Recommended to complement routines centered around rejuvenation and revitalisation. Revive Reishi Chocolate
• WELLNESS: Functional juices with Aquamin™ calcified sea algae to support bone, gut, and joint health while offering refreshing hydration at any time of day.* Wellness Tropical Greens, Wellness Berry Roots
• REBBL’s redesigned packaging can be found on the brand’s 100 % rPET bottles in 12 oz. ready-to-drink varieties in natural food and grocery stores in the US.
• *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

FEVE – the European Container Glass Federation elected its Presidency team for the 2023 – 2025 term of office at its Annual General Assembly on Thursday 15th June.

Martin Petersson, CEO Ardagh Glass Packaging – Europe: one of the world’s leading glass packaging manufacturers – has been elected President of the EU container glass federation.

Commenting on his appointment, Mr Petersson said: “I am honoured to take up this important role and look forward to contributing to FEVE’s work in collaboration with FEVE members, staff, and the national associations. We have challenging and exciting times ahead of us, but we are in a strong position to reach our sustainability goals and strengthen our industry’s Circular Economy model.

He added: “Glass is a material that has unique inherent sustainability benefits: it is a permanent material, endlessly recycled in a closed loop and it is inert, meaning that it protects the quality of products, it preserves their taste, and guarantees safety for consumers’ health. It is also uniquely versatile in adding value and premium positioning to products. However, all these qualities are often taken for granted in the marketplace. We need to be more proactive in defending and promoting glass.”

Martin Petersson succeeds Vitaliano Torno, O-I Glass President Business Operations & O-I Europe, who led the association for the previous two years. “Vitaliano did a great job in navigating the federation through recent years, marked by the global pandemic and unforeseeable market dynamics, but he also managed to maintain a united industry in shaping a common vision to face the major challenge of climate neutrality”, commented Petersson.

The FEVE members also elected Michel Giannuzzi, Chairman of the Board of Verallia, as Vice-President. Mr Giannuzzi commented: “Our industry is at a crucial crossroad on the path to the future. We should not be afraid to invest in the sustainability assets of our business model to secure our future as packaging leaders. I am looking forward to supporting Martin and the sector over the next two years in the drive to address climate change and the sustainability agenda.”

Elopak has announced that it will build a new plant in the USA to better serve its customers in the Americas and accelerate growth in the region. The new plant will allow Elopak to build on an already strong track record of organic and profitable growth driven by high customer demand in the region.

Elopak will invest around USD 50 million (including lease liability) in the new plant over the period 2023 – 2024. The investment will be financed by utilizing Elopak’s existing Revolving Credit Facility. The plant is expected to commence production in the fourth quarter of 2024 and will create more than 100 new jobs.

Lionel Ettedgui, EVP North America says: “Over the last few years, Elopak has delivered very strong profitable growth in Americas. The time has now come to increase capacity to further strengthen our organization and enable us to provide quality service to our customers in Americas faster and more efficiently.”

Thomas Körmendi, CEO says: “I am truly excited about this investment. This is a response to the strong demand that we are seeing for our innovative and sustainable solutions. It is a landmark investment for our company as Americas is one of the key building blocks of our strategy.”

Natalie’s Orchid Island Juice Company announced today they have introduced two new juice blends: Tomato Reishi, Himalayan Salt, and Black Pepper Juice and Tangerine, Pineapple, Aloe Juice. Both blends are available to order on the Natalie’s Juices website and on grocery shelves in the US.

With Natalie’s Tomato Reishi Juice, Natalie’s is regenerating a generational favourite. This tomato juice is a source of clean hydration that is radical in flavour and low in calories. Mindfully handcrafted with an infusion of coveted holistic ingredients including adaptogens and spices for a robust and delectable sip, this juice is made from only 5 ingredients. Rich in Reishi – known to support the immune system, reduce stress, and improve sleep – this blend is vitality on the vine.

Natalie’s Tangerine, Pineapple, Aloe, Sweet Basil Juice is a vibrant oasis of unrivaled freshness. Handcrafted from only five ingredients, this blend was created to support the mind and body with a natural boost. Prepare to glow from the inside out with this unparalleled combination of vitamin-c-rich oranges and tangerines, paired with immune- supporting pineapples and aloe vera, and a touch of sweet basil.

“At Natalie’s, it is our passion and purpose to produce juices that exceed our customers’ expectations both in quality and value. Our Tomato Reishi blend is an authentic approach to a nostalgic favourite. Made from fresh pressed, wholesome tomatoes, this juice invigorates the consumer’s palette and redefines the standard perception of tomato juice flavour profile,” says Marygrace Sexton, founder and CEO of Natalie’s Juices. “This juice is a living elixir for the epicurious – drink as is or add your boozy accomplice.”

“Producing world-class quality products is what we do best,” says Natalie Sexton, Vice President of Marketing at Natalie’s Juice Company. “Our new blends are designed to support the entire wellness eco-system and provide our consumers with a drinking experience where nostalgia meets authentic freshness.”

Lipton Ice Tea, the number one ready-to-drink tea brand¹, is relaunching its range in a modernised design with a packaging makeover for all flavours. The packaging refresh is also accompanied by a reduction in sugar across the core range of Peach, Lemon, and Green Mint & Lime. The reduction will help the brand continue to appeal to the growing number of shoppers on the lookout for lower sugar options without any compromise on taste.

Half of shoppers say they are actively reducing the amount of sugar they consume², which makes it the perfect time for Lipton’s relaunch. The new and improved drinks will maintain Lipton’s refreshing fruity taste and offer shoppers a lower sugar alternative, without compromising on great flavour.

As the leading brand in ready-to-drink tea³, Lipton Ice Tea’s value grew + 27 % in 2022⁴ with further opportunities to grow as it taps into the 50 % of shoppers who choose food and drink products with reduced or no sugar content⁵. As a soft drinks segment, ready-to-drink tea represents a trade up opportunity for retailers, holding a price point of £2.43 per litre on average, versus the wider soft drinks’ £1.34 per litre⁶. This represents a premium option for consumers, and allows retailers to offer a full range of soft drinks which caters to multiple tastes and wallets.

The relaunched range will roll out across all channels from March 2023.

The new Lipton Ice Tea recipes are the latest lower sugar offering from Britvic, with continued innovation and reformulation programmes enabling the company to offer consumers healthier choices as part of ist Healthier People sustainability strategy. In 2022, this meant 96 % of its innovation launches were low or no calorie drinks – with an average of around 14 calories per serve across its Great Britain portfolio.

¹NielsenIQ RMS, Total Coverage GB, Ready-To-Drink Ice Tea value sales, Britvic Defined 5Y, 31st Dec 2022
²Mintel – Attitudes towards Sugar and Sweeteners – UK – 2021
³NielsenIQ RMS, Total Coverage GB, Ready-To-Drink Ice Tea value sales, Britvic Defined 5Y, 31st Dec 2022
⁴NielsenIQ RMS, Total Coverage, RTD Ice Tea value sales, Britvic Defined, MAT we 31.12.2022
⁵Mintel – Attitudes towards Sugar and Sweeteners – UK – 2021
⁶NielsenIQ RMS – Total Coverage, Total Soft Drinks Britvic Defined, Average Price Point MAT we 31.12.2022

Pepsi is unveiling a new logo and visual identity system, the first update of the iconic Pepsi globe logo in 14 years. Pepsi will roll out the new look in North America this fall in time for the brand’s 125th anniversary, and globally in 2024, marking the brand’s next era with an eye toward the future. The new design evolves the Pepsi brand to represent its most unapologetic and enjoyable qualities, and will span across all physical and digital touchpoints, including packaging, fountain and cooler equipment, fleet, fashion and dining. Pepsi plays a critical role in achieving the PepsiCo positive sustainable packaging targets and in the U.S., as of 2022, Pepsi has begun to convert all 20oz bottles of Pepsi, including Pepsi Zero Sugar to 100 % recycled PET. The new logo and visual identity pays homage to the brand’s rich heritage while taking a big leap toward the future.

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.

Kerry announced details on the consolidation of its distributor network across Europe. The company has chosen Azelis and Caldic as distribution partners for Kerry products^* to selected customers in the European region.

The appointment of these two well-recognised and experienced distributors will extend the reach of Kerry’s portfolio in market, enabling the supply of more customers with Kerry’s industry-leading products and technologies.

Caldic will operate in South Europe, the United Kingdom, Ireland, the Nordics and Benelux while Azelis will have responsibility for Germany, Austria, Switzerland and Eastern Europe, within the food, beverage and meat sectors.

Kerry will continue to operate direct sales across the region to its established and target customer base.

^*Kerry Dairy Ireland, condensed smoke, food service products, retail butchery in UK and Ireland, pharma products and supplements are not included.

On January 1, 2023, Axel Zügel took over the management of the operational areas of ZIEMANN HOLVRIEKA GmbH as COO. In his new function, he relieves Klaus Gehrig, who was both CEO and COO of the company until the end of 2022. As COO, Axel Zügel is responsible for the operational business areas of order processing, purchasing, project management, assembly, logistics and engineering at the Ludwigsburg site. “We’re delighted that Axel Zügel has taken over this important position,” says CEO Klaus Gehrig. “He’s the right man for the job too, because he’s ‘lived’ ZIEMANN HOLVRIEKA for the past nineteen years,” he adds. Thanks to his long affiliation with the company, Axel Zügel has acquired comprehensive know-how in the brewing, beverages and liquid foods industry – and that knowledge will make it easier for the new COO to continue optimizing internal processes and act as a competent contact person for customers.

Axel Zügel is a trained industrial clerk. After completing his training, he worked for a plant manufacturer for several years before moving to ZIEMANN HOLVRIEKA GmbH in 2004. After gaining a Master of Science degree in Strategic Management, he initially held the position of Purchasing Manager in the company. In this position, he was responsible for ensuring that the supply chain ran smoothly. As Director of Projects EPC, he was subsequently in charge of the order processing, project management, assembly and logistics divisions at the Ludwigsburg site. Commenting on his new position as COO, he said: “I’ll continue to be 100 percent committed to strengthening our global capabilities and expanding our worldwide connectivity. My many years of working with our company, employees and partners will contribute to our continued handling of high-quality projects and our punctual adherence to deadlines.”

Bevolution, one of the most diverse and creative beverage providers in the US, has something new bubbling. Soda is now on the menu, but it’s not the Bevolution way to settle on just the classics. While the new options do include traditional flavours like Cola, Ginger Ale, Citrus, and Root Beer, new small-batch craft flavours will also be available. Try something sweet like our Banana Split, maybe a glass of Raspberry Lemonade will hit the spot, or if you are feeling adventurous, how about trying the Tropical Sriracha for a mix of sweet and heat! This is just a taste of everything Bevolution has brewing up. The new product line of sodas was released nationwide on December 1st, 2022.

Looking for something a bit more your own? Bevolution is launching a custom small-batch craft soda program. Bevolution will work with partners to create new and innovative dream flavour combinations that will perk up taste buds everywhere. All the soda flavours are sweetened with pure cane sugar, never high-fructose corn syrup, to ensure the highest quality and best tasting drinks.

“Today’s carbonated soft drink consumers want cane sugar, premium ingredients and better than national brand flavours. Bevolution Group is pleased to announce our Craft Soda line for fountain dispensers. Formulated to appeal to today’s beverage consumer.” – Robert Corlett Sr. VP of Sales

The craft soda market is now more than a 650 million dollar -a-year enterprise with expected to expand at a compound annual growth rate of 5 % over the next 8 years. As tastes change and demand grows for higher quality ingredients and unique flavours you can expect to see Bevolution at the forefront of craft beverages.

Bevolution Group has a history of beverage innovation dating back to 1962 from iconic mixers in New York bars, juices, energy drinks, and the first shelf stable smoothie free of artificial ingr edients.

SIG announced a BRL 10 million investment in innovative recycling technology that will enable polymers and aluminium from used aseptic carton packs to be recovered and sold separately for the first time on an industrial scale in Brazil. By expanding the range of applications for recycled materials from used aseptic cartons, SIG expects to increase their value by more than 50 %.

Innovative recycling technology

The renewable paper board that makes up around 75 % of aseptic carton packs on average can be separated for recycling in paper mills through Brazil’s existing recycling infrastructure. The polyethylene and aluminium mix (polyaluminium or PolyAl) left over from this process can be recycled into a robust material for purposes such as roofing, pallets and furniture.

SIG’s recycling plant will use innovative technology that makes it possible to separate the polyethylene from the aluminium in PolyAl to create a wider market and demand for these recycled materials. Developed over five years with project partner ECS Consulting, the new technology has already undergone a pilot project that proved the effectiveness of the chemical recycling process.

The new recycling plant is currently in construction in the state of Paraná. It is expected to begin operating in 2024 with an initial production capacity of 200 tonnes per month. Together with industry partners, SIG has also invested in a plant in Germany to separate polymers and aluminium from PolyAl that went into production in 2021.
Ethical collection programmes

Investing in new technology to create a wider market for recycled materials is an important step in increasing recycling rates for used aseptic cartons. SIG has already led the way with innovative programmes to support two other important steps: collection of used packaging from consumers and separation of that packaging to go into the right recycling streams.

SIG’s so+ma vantagens programme, run in partnership with NGO so+ma since 2018, enables people in underprivileged communities to collect loyalty points for bringing in waste for recycling. The points can then be exchanged for rewards, such as essential food products and skills training. SIG is now expanding this model to promote recycling and bring additional societal benefits to further municipalities in Brazil and beyond.

SIG also promotes public policies for selective waste collection in Brazil, and supports effective infrastructure and decent working conditions for waste collectors’ cooperatives as a seed investor in the Recicleiros Cidades programme. Set up with NGO Recicleiros in 2018, the programme is now operational in 13 municipalities and aims to reach 60 by 2027.

Louis Dreyfus Company B.V. announced the successful development of a new product made from not-from-concentrate (NFC) orange juice, presenting a 30 % reduction in natural sugar content and more than triple dietary fiber content, while preserving original taste (Brix value) and vitamin C level.

Further to a five-year research effort by the Group’s in-house R&D laboratory team of food engineers, chemists and biotechnologists in Bebedouro, São Paulo State, Brazil, LDC has developed a successful process to reduce sugar content in orange juice, in line with the company’s commitment to offer nutritious, high-quality juices that address growing consumer demand.

“Complementing our extensive portfolio of juices and ingredients from Brazilian-grown citrus fruits, this new product represents another positive step in LDC’s strategy to diversify revenue through value-added products, including specialty ingredients and products like this one,” said Juan José Blanchard, LDC’s Global Head of Juice. “Leveraging our global network and partnerships, LDC aims to bring this new product to the global market in collaboration with leading beverage industry players, contributing to the advent of healthy, nutritious juice product options that respond to consumer expectations, while continuing to invest in R&D activities targeting further reductions in sugar content.”

Although commercial roll-out is initially focused on Asia Pacific, with an initial launch planned in early 2023 in China, the new product is available to industry customers worldwide, including in Europe, North America and South America, where the Group sees growing consumer demand for healthy, nutritious, great-tasting diet options.