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FoodBev Issue 68

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Innovation insights for business Issue 68 - June 2023Feeling the chill New innovations in cold chain management CartonsGut health Ice cream Grains© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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Maxilact® Next: the fastest pure lactase now available on the marketAs consumer demand for lactose-free products continues to accelerate, how can you grow with it? Welcome to the latest market-leading lactase innovation from DSM: Maxilact® Next. The fastest pure lactase enzyme on the market, it enables you to create winning products with optimal efficiency and capacity; no capex investment needed – and no off flavors. Enjoy it all. Create winning lactose-free products, fasterdsm232369_Dairy_Maxilact_Next_A4-ad_EN.indd 1dsm232369_Dairy_Maxilact_Next_A4-ad_EN.indd 1 25-05-2023 15:0325-05-2023 15:03

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sdecoret/Shutterstock.comInsideFeeling the Chill30 4 Editor’s view Keeping it cool 6 Innovations New product releases from around the world, including recent launches in Japan 13 Business news Industry in brief 14 Market update: Energy drinks Fuelled by new flavour launches and a raft of natural options, energy drinks continue to experience growth 16 Grain reaction Crops such as oat, barley and rice are helping manufacturers enhance their product offerings 18 Gut instinct From carrot pomace to Boswellia gum, gut health product innovation is on the rise 22 A serve for every season Ice cream brands are targeting a more diverse range of eating occasions 26 The full package Cartons are helping customers make climate-smart packaging choices 28 Potential and promise: Has AI actually arrived? How is AI delivering on its promise to support the food and beverage industry? 36 Going green Meet the companies greening their operations to become more energy efficientAdvancements in cold storage solutions can help reduce energy consumption, lower costs and increase overall efficiency.Going green3618Gut instinct22A serve for every seasonGudellaphoto - stock.adobe.comJune 20233© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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4June 2023Meteorologists are already predicting the first‘soft heatwaves’ of the year, with the weathernow well and truly entering the summer phase.The UK had one of its hottest summers to datelast year, with temperatures exceeding 40°C forthe first time on record.While many sunseekers flocked to parks and coastlines to bask in the hot weather, for others the soaring temperatures were – and still are – a grave concern. Red weather alertswarned us of the health risks associated with extreme heat, includingdehydration, sunstroke and worse. Droughts were declared in many partsof the world, while tinderbox conditions triggered severe wildfires in otherareas. Temperature shifts could have a knock-on effect on global weatherpatterns, leading to unimaginable heat during future summers.In the F&B industry, extreme heat not only damages agricultural yieldsand leads to supply drops and food insecurity, but it also impacts people’sability to generate income from labour and purchase food. During theseevents, an efficient cold supply chain is more crucial than ever. Keep itcool with this issue’s cover story, as we take a look at some of the latestinnovations driving the important cold storage sector on page 30.Also in time for summer, FoodBev gets the latest scoop on the ice creamindustry. But ice cream is no longer perceived as just a refreshing treat forthe sunnier months. From evening desserts and family get-togethers tosolo indulgence and snacking moments on the sofa, there’s a serve to suitevery season. Turn to page 22 to find out how manufacturers and brandsare targeting a more diverse range of eating occasions.While ice cream may offer a moment of indulgence, health is still top ofthe agenda for consumers. As we deepen our understanding of the crucialrole gut microbiota play in maintaining overall health and wellbeing, thedemand for targeted products has proliferated. Manufacturers are increasinglylaunching products with gut and digestive health claims to meet this growingdemand, as we find out on page 18.All this and much more in the latest issue of FoodBev!As always, enjoy reading.Editor’s viewKeeping it coolEvery effort is made to verify all information published, but FoodBevmagazine cannot accept responsibility for any errors or omissions or forany losses that may arise as a result. Opinions expressed in articles donot necessarily reflect those of FoodBev Media Ltd. FoodBev magazinewelcomes contributions for publication. Submissions are accepted on thebasis of full assignment of copyright to FoodBev Media Ltd unless otherwiseagreed in advance and in writing. We reserve the right to edit items forreasons of space, clarity or legality.Printed in the UK by Holbrooks Printers Ltd on paper produced fromelemental chlorine-free pulp sourced from sustainably managed forests.Print ISSN 2398-9653Online ISSN 2398-9661FoodBev is published ten times a year by: FoodBev Media Ltd, 7 Kingsmead Square Bath BA1 2AB, United KingdomTel: +44 (0)1225 327890 Fax: +44 (0)1225 327891E-mail: info@foodbev.comEDITORIAL ADVISORY PANELWilliam DermodyAmerican Beverage Association vice president of policy Alison SharpeCampden BRI Group principal food law advisor Ms Hélène SimoninEDA director for food, environment and health policyKate LewisFairtrade Association head of supply chain managementMella FrewenFoodDrinkEurope director general Donald MooreGlobal Dairy Platform executive director Larry HobbsInternational Society of Beverage Technologists executive directorMark ButcherLeatherhead Food Research VP science and innovationOlivera MedugoracNestlé Brussels EU affairs managerAnneke PostemaNizo marketing managerKarin ÖstergrenSP Technical Research Institute of Sweden senior researcherSam RoweUNESDA communications manager SUBSCRIPTIONSTo subscribe to FoodBev, contact us:Email: subscriptions@foodbev.comTel: +44 (0)1225 director  Account manager Jesús Luna-Lopez  Chiara  chiara.marangon@foodbev.comTel: +44 (0)1225 327862New business sales executive Jake Targettjake.targett@foodbev.comEDITORIALEditor ................................................................................... Siân YatesEditorial assistant ........................................................Phoebe FraserNews reporter .............................................................Rafaela Sousa News reporter ................................................................ Gwen JonesDesign and production director .............................Jolyon EdwardsDesign and production executive ................................. Abi DaviesDesigner ................................................................ Megan SmethurstSiân Yates, editorInnovationis heating upin the coldstoragesector Page 30Gudellaphoto -© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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“We accompany our partners with global competence and local sensitivity towards innovative choices, to formulate the future with reliable and sustainable ingredients and solutions. BEHINDGREAT FARA® functional systems provide you with the right solution to get the perfect recipe, just the one you are looking for: stable, balanced, customised, sustainable.The “smart” solution that makes your customers happy and satised.VIA MEDARDO ROSSO, 8 - 20159 MILANO - WWW.FARAVELLI.IT - FARA@FARAVELLI.ITRAWMATERIALSSATISFACTIONARE ALWAYSGREAT#FaravelliFunctionalSystemsDivision21x29,7 campagna behindgreat functional inglese.indd 121x29,7 campagna behindgreat functional inglese.indd 1 08/03/22 10:3008/03/22 10:30

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6June 2023InnovationsFoodHigh-caffeine gummiesIsrael-based TopGum has launched Gummiccino, a new line of high-dosage caffeine gummies infused with robusta coffee bean extract, which the company claims “captures the genuine aroma, flavour and colour of coffee”. Gummiccino delivers a “true functional dose of caffeine,” with each serving (two gummies) containing 40mg of caffeine – equivalent to a standard espresso shot. TopGum says customers can tailor the Gummiccino matrix by adjusting the dosage, flavour, colour, shape and size. GNT’s Exberry has developed the “first” purely oil-based food colouring, Shade Vivid Orange – OS. The new addition is made from paprika seed oil and pulp and was created to meet the demand for low-dosage, clean label colours that deliver bright hues. In addition, Exberry has released an oil-dispersible yellow concentrate made from turmeric, Shade Bright Yellow – OD. It is made using traditional, physical processing methods and helps manufacturers achieve vibrant yellow shades in fat-based applications. Non-HFSS cookiesFerrero-owned Fox’s Burton’s Companies has unveiled two new non-HFSS biscuit varieties in its ‘The Skinny Cookie Co’ range. The new additions – Choc Chip and Ginger Crunch – recognise the need for sweet treats in the healthier biscuit category and contain dark chocolate chips and crystallised ginger and apricot pieces. The cookies have two-thirds less sugar than a typical 10g chocolate chip cookie. Soft-baked cake barsIn the UK, Soreen has unveiled a new range of soft-baked cake bars, which are packed with vitamins and nutrients and designed to boost energy. The bars come in three flavours – blueberry, raspberry &vanilla, and chocolate orange – and contain naturally occurring vitamin B12 to reduce fatigue; malt, a natural source of energy, fibre and potassium; and vitamin B. The bars are vegan-friendly, HFSS-compliant and contain 140 calories each. Italian oven-ready mealsCrosta & Mollica has entered the chilled oven-ready meal category with the launch of three dishes: Cannelloni Beef & Pork Ragù, Lasagne Porcini Mushroom & Prosciutto, and Parmigiana Aubergine & Tomato. The products are crafted using culinary ingredients from Italy to offer “restaurant-quality” dishes at home, without the lengthy preparations of traditional Italian cooking. The ready meals are stocked exclusively at Waitrose stores in the UK.Oil-based food colouring© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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June 20237InnovationsBeverageVodka cranberry RTDPernod Ricard-owned Absolut has teamed up with Ocean Spray to launch a new ready-to-drink line in the US. The beverages combine Absolut’s vodka and Ocean Spray’s real cranberry juice with sparkling water and natural flavours. With an ABV of 4.5%, the premixed drinks come in 35.5cl can format, and a variety eight-pack comprising four sparkling combinations, which are yet to be announced. The drinks are expected to launch in early 2024.Hard iced teaJust in time for summer, Lipton has made its debut in the alcoholic beverage category with the launch of Lipton Hard Iced Tea. Featuring brewed Lipton tea, natural flavours and a triple-filtered malt base, the 5% ABV non-carbonated drink is available in four varieties: half & half (a blend of lemonade and iced tea), lemon, peach and strawberry. The ready-to-drink range comes in a variety 12-pack or single-serve cans, and is available at select retailers in the US. Following the launch of Robinsons Benefit Drops last year, the Britvic-owned fruit drink brand has released a range of wellness-focused premium squashes in the UK. The range features three flavours in a 750ml format, with each containing a different functional benefit and no added sugar. ‘Vitality’ is peach, mango and passionfruit flavoured, boosted with vitamins B3 and D to help reduce tiredness and fatigue. ‘Immunity’ contains orange and guava flavours, as well as vitamins C and D to support the immune system. And ‘Boost,’ which is raspberry, strawberry and acai flavoured, has added vitamin B6 for an energy boost.Iced coffee granulesNestlé has introduced Nescafé Ice Roast – its first soluble coffee designed to be consumed cold. The new product is made from 100% robusta coffee beans that are sustainably sourced, creating a light roasting profile without bitter or harsh notes. It can be drunk with water or milk, over ice. The Swiss giant hopes to attract younger drinkers into the category with the new launch, and says that Nescafé Ice Roast aims to meet the rising demand for products that allow consumers to recreate “café-style cold coffee experiences in the home”. The new product has been launched in China and Mexico.Protein-boosting ingredientArla Foods Ingredients has developed a new solution to increase the protein content of juice-style oral nutrition supplements (ONS) for medical nutrition. The concept makes it possible to increase the level of protein in ONS juice-style drinks to 7% without compromising taste or mouthfeel. It incorporates Arla’s Lacprodan BLG-100, a 100% pure beta-lactoglobulin with a good nutritional profile. Juice-style medical drinks made with Lacprodan BLG-100 offer an excellent source of protein and energy. The new solution is fat-free and the use of BLG-100 enables a low viscosity and stability over shelf life.Wellness squashes© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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June 20238GABA-enriched green juice Coca-Cola has launched Karada Refresh Cha W, a functional green juice with the claim of reducing fatigue and mental stress. The functional ingredient is GABA (with a recommended daily intake of 28mg per bottle) and it is lemon-flavoured but with no fruit juice. It comes in a 440ml PET bottle. Yotsuba Dairies’ Hokkaido Nomu Yogurt is a lactic acid bacteria drinking yogurt containing the YRC3780 strain, and milk from Hokkaido in the north of Japan. With claims of improving the quality of sleep and easing stress, the drinks are available in three flavours (plain, berry mix and tropical fruit) and come in 250g wide-mouth paper cartons. The chilled shelf life is 21 days.Japan innovations are brought to you by Steve Galloway of Galloway & Associates and Yoshihiko Hani, publisher of Beverage Japan, Japan’s leading trade beverage publication. Galloway & Associates is a UK and Asia-based consultancy that helps food and beverage companies in Japan and other Asian markets.InnovationsFor more information on Asian markets (0)7815 563473Beverage releases from JapanYoshihiko HaniSteve GallowayNew from Morinaga Su-protty from Mornaga Dairies is a drinking-vinegar protein beverage targeting females that features an apple vinegar base and contains 10g of protein per 125ml carton. It is mixed berry-flavoured but with no fruit juice and has a shelf life of 180 days. Also from Morinaga, TBC Ichinichibun no Tetsubun (or ‘daily iron’) is a peach-flavoured daily dose beauty drink containing the recommended daily intake of iron, as well as folic acid and vitamin B12. It is new in the company’s series of fruit-flavoured functional drinks targeting females, produced in partnership with Japanese aesthetic salon chain Tokyo Beauty Clinic. Other varieties in the range include Multivitamin Lemon and Collagen Apple and each comes in a 330ml Dreamcap Prisma paper carton.Functional teasOtona no Calolimit (meaning ‘adult calorie limit’) from DyDo Drinco is the result of a collaboration with Japanese cosmetics and dietary supplements company Fancl. The range comprises five functional tea beverages, including jasmine, green tea and oolong. Each beverage contains indigestible dextrin to suppress the absorption of fat and sugar from food. The instruction at the top of the label suggests drinking a bottle while eating a meal. Each beverage comes in a 500ml PET bottle.Beauty from within Eisai’s Chocola BB is a longstanding, well-known women’s health and beauty brand in Japan. New to its beverage range is Chocola BB Sparkling Muscat Aji, a carbonated Muscat grape-flavoured beauty drink containing vitamins B1 and B6, iron, dietary fibre, lactic acid bacteria and niacin. It comes in a 140ml clear glass bottle and contains 27kcal per bottle.Daily dose of health To celebrate the 20-year anniversary of Healthya – Kao’s catechin-enriched, fat-burning green tea beverage – the company has launched, for a limited period, a six-pack to encourage consumers to focus on their health. Kao says that buying the drink in multipack format encourages daily consumption (each 350ml PET bottle contains 540mg of catechin), and the packaging text asks when your next health check-up is. It even suggests that buying and taking home a Healthya six-pack can be part of your exercise.Lactic acid drinking yogurt© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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June 20239Innovations DairyPlant-based white cheddarFollowing the release of Babybel Plant-Based last year, the brand is back with a new launch: Babybel Plant-Based White Cheddar. The brand says that white cheddar has been one of its most popular cheese snack flavours, since it was first introduced a decade ago, making it the “perfect choice” for Babybel’s foray into the plant-based sector. Its latest development features the “sharp tanginess” of cheddar cheese and comes individually wrapped in the signature Babybel wax – now green to easily distinguish it is plant-based – and in a new 100% paper pouch.Afternoon tea-inspired ice creamHäagen-Dazs has launched a new limited-edition collection inspired by the afternoon tea occasion. The brand has introduced two flavours – Orange and Pomegranate Tart and Blooming Blueberry Tart – to Ocado in the UK. Orange and Pomegranate Tart pairs a blood orange ice cream with a pink pomegranate swirl, creating a rich and citrusy flavour. Blooming Blueberry Tart features a creamy blueberry ice cream with subtle floral notes and thick blueberry swirls for an intense fruity flavour. Both flavours feature soft biscuit tart pieces to enhance the indulgent ‘afternoon tea’ experience.Milk with added vitamins Tirlán-owned milk brand Avonmore has expanded its value-added milk range with the introduction of Avonmore Fibre Plus Milk. The milks contain added fibre from chicory root, which is said to support digestive and gut health, as well as vitamins C and D, to help boost the immune system. A 250ml glass of the low-fat unflavoured milk contains 6g of fibre. Avonmore Fibre Plus Milk is available in a 1-litre carton in selected retailers across Ireland. +31(0)348-558080 info@lekkerkerker.nlwww.lekkerkerker.nlMilkYogurtButterMargarineProcessed cheeseCheeseNo.1 specialist in reconditioned dairy machines2.000 machines in stockWarrantyFast delivery timesLow investmentComplete projects© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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10June 2023Sustainability newsBunge launches regenerative agriculture programme in BrazilBunge has created a programme to support Brazilian farmers in the transition to low-carbon agriculture.The programme will offer technical support, tools, products and services to farmers while aiding efforts to minimise greenhouse gas emissions. It will cover 615,000 acres of land across the central-west and south of Brazil.Available for free, the programme will promote productivity growth and cost reduction through the application of cultivation best practices that improve soil fertility and health; promote biological diversity; increase CO2 storage in the ground; improve water retention and infiltration in the soil; and enhance the management of energy consumption.Adoption of the programme is based on three key steps, which can be customised depending on the characteristics of the property. A diagnosis of the farm’s current regenerative agriculture practices is followed by the development of a tailormade action plan, which indicates the most effective measures to implement or improve. Finally, Bunge will connect participating farmers to supply chain partners looking to obtain sustainable products.Nestlé opens centre to advance sustainable food systemsNestlé has officially opened the Institute of Agricultural Sciences, aimed at supporting the development of sustainable food systems by delivering science-based solutions in agriculture. Located in Switzerland, the new centre also incorporates an existing plant science research unit in France and farms in Ecuador, Côte d’Ivoire and Thailand, as well as partnerships with research farms. Experts at the centre will screen and develop solutions that ensure a sustainable food supply for the growing world population while contributing to farmers’ livelihoods. Areas of focus will include plant science, agricultural systems and dairy livestock. Nestlé says the institute’s inauguration is the next step in its efforts to further its expertise in coffee and cocoa production. Jeroen Dijkman, head of Nestlé’s Institute of Agricultural Sciences, said: “Our goal is to identify the most promising solutions to promote the production of nutritious raw materials while minimising their environmental impact. We take a holistic approach and look at several factors including impact on yield, carbon footprint, food safety and cost, as well as the viability of scale-up.”Pernod Ricard signs first sustainability-linked loan for €2.1bnPernod Ricard has signed its first sustainability-linked loan, totalling €2.1 billion, which will be used to refinance an existing facility that is due to expire in June 2024.The decision to refinance the facility is connected to two environmental commitments, both of which are part of Pernod’s ‘Sustainability-Linked Financing Framework’. The first commitment is to reduce absolute greenhouse gas emissions (Scopes 1 and 2) on operated sites, while the second aims to reduce water consumption per unit produced at its distilleries.The line of credit has been signed for by 22 banks, with an initial maturity in April 2028 and a two-year extension option. Pernod launched two sustainability bonds in 2022, linked to the same key performance indicators; however, this announcement marks its first sustainability-linked loan.© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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The World Coffee Innovation Awards are organised by FoodBev Media in association withHave you got what it takes? The World Coffee Innovation Awards celebrate the global coee industry. If you’ve launched a pioneering product or brand in the past year, enter today.To find out more,

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12June 2023Technology newsSidel launches Cermex ProSelex for shaped containers Sidel has unveiled a new generation of its Cermex ProSelex case packing infeed module for shaped containers. The gentle and streamlined grouping device is designed to associate with any type of case packer and is said to deliver “extreme efficiency, high availability and greater operability”. The latest Cermex ProSelex continuously pitches, collates and prepares container batches before they are transferred and case packed, providing a flexible collating system for complex unstable bottles.Based on a streamlined kinematic process, the new generation improves on the performance of the previous module with an increased speed capability of up to 300 products per minute, in addition to a more compact footprint.The machine is adapted to cater to the secured handling of complex and unstable shaped bottles and asymmetric containers for the food, home and personal care industries.Minebea Intec has launched Mitus, a foreign object detection system with the flexible modulation feature MiWave.With the new metal detection system, the company offers a high-precision inspection solution for detecting foreign objects in almost all applications in the F&B industry. MiWave is an inspection solution from Minebea Intec that can reliably detect contaminated products of various shapes and compositions, preventing incorrect rejections and separations. This ensures maximum product safety and efficiency on the production line.MiWave artificially modulates transmitter waves and intelligently resolves and analyses the receiver spectrum. This enables Mitus to provide maximum detection sensitivity for foreign objects made from ferrous and non-ferrous metals, stainless steel and light metals like aluminium.Contract caterer Aramark has launched its first artificial intelligence-powered Quick Eats shop in Scotland. The store was launched at financial services group Aegon’s offices in Edinburgh to serve its 1,300 staff members. Customers can scan a QR code on Aramark’s WorkXgo app on a digital turnstile to access the store and then move through the aisles picking up food, beverages and other essentials. They can walk in and out without having to queue or wait for a cashier. It is the third Quick Eats store to deploy the technology worldwide, with the first two already operational in Germany and Chile.Aramark opens first AI-powered Quick Eats store in Scotland Minebea Intec unveils upgraded metal detector© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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June 202313The Coca-Cola Company has revealed plans to build a Fairlife production facility in New York, with a total investment of $650 million.New York Governor Kathy Hochul revealed that the company had selected a site in Webster, Monroe County, for the 745,000-square-foot facility, which is expected to create up to 250 new jobs and “utilise an estimated 5 million pounds of locally sourced milk per day”. Fairlife products are made through an ultrafiltration process that removes lactose and condenses other solids to raise the protein and calcium content while lowering the natural sugar content. This process is also said to give the milk a longer shelf life.The brand’s CEO Tim Doelman said: “Consumer demand for Fairlife products is at an all-time high, and a new production facility will allow us to significantly increase capacity and deliver Fairlife to even more households across the country”.Coca-Cola expects to break ground on the project this autumn, with the facility slated to be operational by Q4 of 2025.Business newsBubs Australia ousts founder and CEO Kristy CarrBubs Australia has announced the termination of employment of its CEO Kristy Carr with immediate effect for failing to comply with “reasonable board directions”.Bubs also announced that Dennis Lin, who stepped down from the role of executive chairman last month, has had his employment terminated from the company. He had been working with the board during the transition period. Also last month, Bubs revealed that Katrina Rathie has been elected chair, replacing Lin. Meanwhile, Reg Wiene has been appointed as an independent non-executive director. The termination of employment of its founder was announced during a stock-exchange filing on 10 May, following the start of a strategic review two weeks ago.Carr founded the publically-listed business back in 2015. WHO advises against non-sugar sweeteners for weight controlThe World Health Organization (WHO) has released a guideline that recommends against the use of non-sugar sweeteners (NSS) for weight control.NSS are low- or no-calorie alternatives to free sugars and are frequently marketed as an aid for weight loss or maintaining a healthy weight. They are also often recommended as an alternative for controlling blood glucose in individuals with diabetes. WHO’s recommendation is based on the findings of a systematic review of evidence that suggests the use of NSS does not provide any long-term benefit in reducing body fat in adults or children. Results of studies in the guideline suggested that higher intakes of NSS were associated with a 23% increase in the risk of type 2 diabetes when consumed in NSS-sweetened beverages and a 34% increase in risk when added to and consumed in food and beverages.Common NSS include saccharin, sucralose, stevia, acesulfame K, aspartame,advantame, cyclamates, neotame and stevia derivatives.Heineken will invest BRL 1.5 billion (approx. $299.43 million) in Brazil as part of an expansion plan for its premium and single malt beer portfolios.The investment aims to boost production capacity for the brewer’s Amstel, Devassa and namesake Heineken brands, which will be split between two plants inIgarassu andAlagoinhas in the northeast of the country. Heineken says that investing in its Igarassu plant will triple its capacity for making Amstel and Devassa while increasing its returnable packaging lines by 45%. The funding will also help make water use at the Igarassu brewery more efficient, with the goal to reduce water consumption at the plant by 30% over the next three years. Meanwhile, the investment will expand its Alagoinhas brewery’s capacity to produce Heineken by 60%. Heineken to expand premium beer portfolio in BrazilCoca-Cola to build $650m facility for ultrafiltered milk brand Fairlife© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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June 202314Market update: Energy drinksValued at $69.8 million in 2022, the energy drinks market is one of the biggest and most profitable F&B categories worldwide. Fuelled by innovative flavour launches and the recent raft of healthy, natural options, energy drinks continue to experience growth even in the face of inflation and the cost of living crisis. Nandini Roy Choudhury, client partner for food and beverage at Future Market Insights, examines the sector.Recently, mounting demand for energy drinks that can improve physical and cognitive performance has shaped the market. Demand for these drinks is projected to grow at a CAGR of 6.0% between 2022-2032, totalling around $125 million by 2032. Energy drinks are a part of the broader soft drinks market, which includes sports drinks, fruit and vegetable juices, carbonated drinks, bottled water, RTD tea and coee, caeinated beverages, non-carbonated packaged drinks, and other functional beverages. Around 15% of new energy drink launches carry the claim of being ‘natural,’ with no added sugar. Energy drinks are also the preferred ‘sports drink’ for esports players and gamers. Regional insightsNorth America Is the leading market for energy drinks. As consumers become more focused on their health and fitness, the launch of sugar- and calorie-free variants has ramped up. Healthier options are also addressing concerns about sugar consumption and obesity in the region.Europe has a developing energy drinks market, which saw significant growth in 2022 – propelled by increased marketing eorts made by key beverage players, as well as a demand for healthy and clean label products. The main target audiences for energy drinks in Europe are children and teenagers.The Asia Pacific region also has a growing market – particularly in China and Japan – driven by changing demographics and increasing disposable incomes. The popularity of sports and performance drinks with energy claims is supported by the inclusion of natural ingredients such as herbs and botanicals, minerals and vitamins, amino acids, and raw fruit and vegetables.Making movesStrategic partnerships and acquisitions have boosted the sector, as some of the world’s leading beverage manufacturers attempt to enter or expand their presence in the sector.Partnerships allow companies to leverage each other’s strengths and resources to gain a competitive advantage. Last year, PepsiCo partnered with Starbucks to launch energy drink brand Baya Energy. Available in three flavours – mango guava, raspberry lime and pineapple passionfruit – Baya contains natural caeine found in coee fruit and additional vitamin C for immune support. Back in 2015, Coca-Cola partnered with Monster Beverage Corporation, taking an approximate 16.7% stake in the energy drinks brand for around $2.15 billion. The stake has since grown to 19.3% due to Monster’s share buybacks.In 2020, PepsiCo acquired Rockstar Energy Beverages for $3.85 billion, as it aimed to strengthen its position in the category.Red Bull, Celsius and Bang Energy are some of the other well-known players in this space, with Tenzing, Xite, Virtue, C4 and Prime gaining popularity. A natural boostAfter water, sugar is the main ingredient found in energy drinks. Because of the amount of sugar and stimulant ingredients, medical professionals have raised concerns about the risks these beverages may pose to consumers’ health. As a result of such concerns, and a growing desire for a healthier lifestyle, we are seeing a shift towards more natural formulations.The use of natural caeine sources is becoming increasingly prevalent, with green tea, guarana and yerba mate replacing synthetic ingredients. Energy drink manufacturers are incorporating functional ingredients to boost consumer appeal, including adaptogens such as ashwagandha, ginseng and maca root; and nootropics like Rhodiola rosea, L-theanine and 5-HTP. Superfoods such as acai, goji berries and pomegranate are also proving popular in energy drink formulations. Meanwhile, natural sweeteners such as stevia, honey and monk fruit are being used in place of sugars and artificial sweeteners. These ingredients provide a sweet taste without adding extra calories or causing spikes in blood sugar levels.In addition, coconut water is being used in energy drinks to provide healthy hydration and replenish electrolytes lost during physical activity. Molson Coors-owned brand Zoa, for example, is known for its use of clean, natural ingredients. The brand’s drinks contain natural caeine derived from green coee and green tea, antioxidants from camu camu and acerola, as well as a blend of vitamins and nutrients that support immune function and elevate energy levels. March 202314Nandini Roy ChoudhuryJune 202314© 2020 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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May 202315Sweet spot for successRoy Choudhury highlights how manufacturers can maintain a competitive edge in the energy drinks market.• Label products with ‘daily dose’ to signify premium placement over other drinks • Raise the nutritional profile of a product • Brand communication should be honest and realistic without exaggerating or sugarcoating facts• Be transparent • Look after the Baby Boomer generation – they are a loyal target audience • Innovation is key: introduce new flavours/hybrids and fortified drinks • Personalisation: this will be the next big thingSweegen’s Bestevia Reb M Receives Full Authorization for Use in the United Kingdom© 2023 SweegenSweegen’s Bestevia Reb M expands sugar reduction solutions in the U.K. and is now available to food and beverage producers.®You Have a Choice. Choose®PPDSchaiwut/

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16June 2023Grain reactionAccording to a report by FMCG Gurus, 64% of global consumers said that they are taking a proactive approach to their health, resulting in a growing interest in wholesome ingredients that provide nutrient density and functionality. Cue grains. Whole grains provide fibre, vitamins and minerals, and have numerous health benefits – from lowering cholesterol, supporting weight loss and regulating blood pressure, to reducing the risk of diabetes and heart disease, among other illnesses.“Brand transparency is also helping garner consumer confidence in grain-based products, whether that’s an ingredient used to make a crispy pizza crust, a muffin high in plant protein and fibre or a loaf of keto-friendly bread,” Paula LaBine, marketing director of milling and baking solutions at ADM, told Foodbev. She added: “Such options are appealing to consumers to meet their ‘better-for-you’aspirations, for both themselves and the planet”.Grains are also helping manufacturers to improve the texture and taste of their formulations while ensuring they meet the demand for transparency and the clean label ingredients trend.The oat factorOats are leading the way in the grain ingredients space, largely driven by their health benefits, sustainability credentials and functionality. In addition to making breakfast great again, Avril Collins, marketing manager of ingredients at Tirlán, notes that oats are also winning in the dairy alternatives space – “with oat milk being the top produce base for new launches in 2021 and 2022”. “The most notable nutritional components in oats are fibre and beta-glucan,” Collins added. “Fibre is extremely important for the digestive system and gut health, while beta-glucan – a soluble fibre found in oats – has proven health benefits associated with heart health, blood sugar levels and cholesterol blood levels.”Tirlán recently added a gluten-free liquid oat base ingredient to its Oat-Standing portfolio of flakes and flours. The base helps manufacturers A diet rich in whole grains can provide multiple health benefits, including lowering cholesterol levels, aiding weight loss and reducing blood pressure. The use of grains can also help manufacturers improve the taste, texture and healthiness of their formulations. FoodBev’s Gwen Jones takes a closer look at the goodness of grains.deliver a “sweet sensory profile and a smooth mouthfeel to the end product”. The flake, flour and liquid oat formats can be used in a range of food and beverage applications – from breakfast cereals and bars to a variety of dairy alternatives. They also solve the common challenge of grittiness found in standard dairy alternative applications. Tirlán’s oats are grown on Irish family farms through the company’s closed-loop supply chain, called OatSecure, “which gives manufacturers the added assurance of gluten-free status,” said Collins. Upcycling is on the upIn addition to health, sustainability is another trend driving every sector of the F&B industry. In the ingredients space, companies are converting spent grains into value-added, nutrient-rich products. “Upcycled ingredients are probably the biggest trend right now, and the grains that can deliver nutrition and a climate-positive proposition are going to win in the marketplace,” Greg Belt, global head at EverGrain, told FoodBev.Backed by drinks giant AB InBev, EverGrain upcycles barley protein into high-quality, sustainable ingredients. “With the upcycled protein, we’ve been able to remove barriers to formulation creation such as the grittiness, chalkiness and bitterness associated with other proteins,” Belt added.Upcycled barley provides nutrients such as antioxidants, vitamins and minerals, and may be linked to health benefits such as muscle building, recovery and reduced muscle soreness. This June, the company will launch EverPro Original, a complete protein isolate powder that contains 30g of protein, 3g of fibre and 1g of sugar. The powder is said to have fast absorption properties for optimal muscle recovery and build, as well as a smooth mouthfeel. It follows the launch of EverPro Clear, a translucent protein powder developed for hydration-based products. The powder allows for a higher concentration of protein to be used in hydration sticks and ready-to-mix protein powders, without “the barriers of opacity, poorer taste and thicker texture,” explained Belt.EverGrain is also working with partners to create an ice cream that features its protein powder, as well as performance gels and lifestyle beverages. Meanwhile, Meurens Natural – a manufacturer of organic and conventional cereal syrups – 16June 2023© 2020 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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June 202317is also transforming its grain side streams into plant-based proteins.“There are a lot of waste products generated in cereal production,” said Tim Van de Gehuchte, international sales and marketing manager at Meurens. “We turn our rice and oat byproducts into nutritional proteins – but this can be done with any type of cereal that we process.”Van de Gehuchte says that Meurens’ grains can be used for a wide range of applications, including “bakery, plant-based drinks, confectionery, etc. while our oat protein can also be used in meat alternatives”. He continued: “Our main mission is to provide healthy food that is sustainable. Our upcycled products aim to replace purely sugar-based products with more healthy and wholesome alternatives.”Trending spacesADM says it is innovating in several trending areas, including: expanded protein choices, balanced wellness, proactive personalisation, experiential eating and earth-friendly production, which all incorporate the use of grains.The global nutrition company has also been focusing its efforts on the baked goods sector, as LaBine explained: “From our low net-carb flour replacer that blends speciality grains and wholesome ingredients to our baking mixes, as well as our pizza and cake flours, along with our plant proteins, and fibre and biotic solutions, we’re supporting a wide range of baked goods applications with our grains to meet consumer demands and individual lifestyle needs”.In addition, ADM’s MaxFlex systems of pea and wheat proteins combine the characteristics of each plant protein source, resulting in improved taste, texture and higher protein quality scores (PDCAAS from 0.89+) than the individual sources can provide, for applications like snacks, bakery items and sports nutrition products.Grains – the powerhouses of goodness – carry a multitude of benefits, from minimising waste to maximising plant-based protein and nutrition. As grains such as oat and barley help to overcome challenges associated with taste and texture, particularly in plant-based products, such ingredients are ensuring the sector continues to flourish. Upcycled ingredients are the biggest trend right now, and the grains that can deliver nutrition and a climate-positive proposition are going to win in the marketplaceJune 202317© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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June 202318Gut instinctAs we deepen our understanding of the crucial role gut microbiota play in maintaining overall health and wellbeing, the demand for targeted food and beverage products has proliferated. Manufacturers are increasingly launching products with gut and digestive health claims to meet this growing demand, as FoodBev finds out.Located in the walls of the digestive system is, what scientists are calling, the human body’s ‘second brain’. Also known as the enteric nervous system, this part of the body uses the same chemicals and cells as the brain to help digest food and alert the body of when something is amiss. In fact, the gut and brain are in constant communication – and this discovery is revolutionising our understanding of the links between digestion, mood, health and even the way we think. It is only fair, then, that we nurture this system with the same care and love we give the brain.According to a recent survey conducted by FMCG Gurus, three in four consumers worldwide now recognise the link between their digestive health and overall wellness. “Incorporating scientifically proven ingredients such as prebiotics into new developments and reformulations will become increasingly important for producers looking to meet the demand for foods that support gut health,” said Anke Sentko, VP of regulatory aairs and nutrition communication at Beneo.Though pre- and probiotics have dominated the market for decades, ingredients and products featuring postbiotics, enzymes, fermented foods and other formulations are coming to the fore, many with clinical and scientific backing, thereby increasing the category’s credibility.As consumers become hungrier for gut-friendly products, manufacturers are fuelling demand with a wave of new ingredients and formulations. From upcycled carrot pomace to Boswellia gum resin, companies continue to ramp up product development in a market that IndustryArc predicts to be worth $60.5 billion by 2027.Carrot goldIn November 2022, Netherlands-based NutriLeads launched BeniCaros, a soluble dietary fibre made from upcycled carrot pomace. Scientifically known as rhamnogalacturonan-I (or RG-I), BeniCaros is a pectin-derived polysaccharide found in the cell wall of carrots, among other vegetables and fruits. sdecoret/ © 2020 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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The soluble fibre with prebiotic properties has a dual mode of action – firstly, to train the immune system to be faster, smarter and stronger; and secondly to beneficially modulate the gut microbiome. The daily recommended serving of BeniCaros is 300mg, or “less than one-tenth of traditional prebiotic fibres,” NutriLeads’ CEO Joana Carneiro told FoodBev. “It does not lead to excessive gas production, which often limits the use of prebiotics and its small serving size enables the design of innovative product formats that provide consumers with any time, anywhere convenience.”She continued: “BeniCaros is fermented in the gut microbiota. This process results in metabolites or short-chain fatty acids that significantly and consistently increase the abundance of beneficial bacteria (especially Bifidobacterium longum and B. adolescentis) despite dierences in individual gut microbiota composition.”A boost for bifidobacteriaFunctional ingredient manufacturer Beneo has launched Orafti Inulin and Orafti Oligofructose, two fibres that are naturally extracted from chicory root, aimed at balancing intestinal flora by stimulating the growth of beneficial bifidobacteria.“Chicory root fibres (inulin and oligofructose) are plant-based prebiotics that have been scientifically proven to support a healthy microbiota, improve the gut environment to make life for pathogens more dicult, strengthen the guts barrier function, and more,” Sentko explained. She continued: “A systematic review with meta-analyses published last year, which considered the strongest level of scientific evidence, confirmed that chicory root fibre intake (starting at 3g/day) promotes significant growth of bifidobacteria in the gut microbiome in all age groups and improves bowel function parameters”.Meanwhile, Clasado Biosciences – an R&D company focusing on the gut microbiome – recently debuted its Bimuno galactooligosaccharide (GOS) ingredient, a prebiotic derived from the lactose found in cow’s milk.“The safety and ecacy of Bimuno GOS is supported by more than 110 scientific publications, including NATURAL FOOD INGREDIENTSwww.kanegrade.comTel: +44 (0) 1438 742242Email: info@kanegrade.comKanegrade_Advert_185mm W x 120mm H.indd 1Kanegrade_Advert_185mm W x 120mm H.indd 1 13/11/2019 11:1013/11/2019 11:10

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June 202320more than 20 clinical studies,” said Per Rehné, CEO at Clasado. “Particularly with regard to digestive health, this research portfolio shows that Bimuno GOS can improve gastrointestinal symptoms in both healthy individuals and those with irritable bowel syndrome (IBS).”Rehné added: “Further studies show a role for Bimuno GOS in supporting immune health through a number of actions: strengthening the first line of immune defence; supporting immune cell functioning; and increasing anti-inflammatory and reducing pro-inflammatory molecules through gut microbiota modulation”.The power of probioticsAB Biotics – a biotech company oering natural and tailormade probiotic solutions – recently launched i3.1, a blend that modulates the gut-brain axis to combat digestive disorders that are linked to psychological imbalances such as stress-related diarrhoea and IBS. I3.1 is a three-strain probiotic blend with three synergistic eects that are clinically shown to impact gut functionality and empower the gut-brain axis. It enhances intestinal function through the production of polyphosphate granules, which protect the intestinal barrier and reduce intestinal permeability. The blend also reduces gut inflammation due to the synthesis of acetate and acetylcholine, which balance the inflammatory response in the gut mucosa.ADM’s Bacillus subtilis probiotic spore DE111, helps to keep the gut in balance by supporting immune function, digestion, regularity and exercise recovery. “DE111 can retain its functionality through challenging processing conditions that may otherwise damage conventional probiotics, making it an exceptional solution for dietary supplements, including capsules and gummies, as well as a wide range of food and beverages,” explained Vaughn DuBow, global director of marketing – microbiome solutions at ADM. DE111 crowds out bacterial pathogens and supports the normal immune reactions of intestinal cells, helping to maintain the gut barrier’s function. Unlike more fragile strains, DE111 can survive the GI tract, germinate and then grow.Postbiotics and beyond DuBow notes that postbiotics and spore-forming probiotics represent the next frontier of gut health, due to “their ability to retain functionality through tough formulation environments”.“Notably, our ES1 postbiotic of non-viable microorganisms can withstand harsh processing conditions like high heat, supporting the developmentof beverages, bakery items, snacks, gummies and more to provide gut microbiome support,” he said.A study conducted by the US National Center for Biotechnology Information in 2021, which investigated the properties of heat-treated ES1, showed that the postbiotic strain has anti-inflammatory, gut-barrier protective eects, with the capacity to counterbalance oxidative stress damage together with other stressors related to intestinal inflammation. Elsewhere, Indena – a company dedicated to the identification, development and production of active principles from plants – introduced Cubo, a formulation that claims to control gut microbiota and motility, oering relief from bloating, abdominal discomfort and cramps.Cubo consists of curcumin phytosome, which includes the three major curcuminoids that are naturally present in turmeric, and Boswellia phytosome, an extract of gummy oleoresin located beneath the bark of the Boswellia serrata tree. According to Indena, clinical evidence suggests that curcumin and boswellia have a positive impact on gut health. During a recent double-blind randomised human study, Indena found that – after 30 days of supplementation – Cubo consumption had a significant positive impact on bloating intensity, abdominal discomfort and gut dysbiosis (disruption to the microbiome resulting in an imbalance in the microbiota).Elisabetta Frattini, head of scientific communication & LCM at Indena, told FoodBev: Both Indena’s curcumin and boswellia are formulated with Phytosome, our proprietary 100% food grade delivery system that exploits the power of botanicals, enhancing their physiological functions”. Phytosome can increase the power of phytonutrients by improving the bioabsorption of both boswellic acids and curcuminoids, which are usually poorly soluble. “The revolutionary technology is specifically intended to facilitate the dissolution and pharmacokinetic profile of botanical extracts,” explained Frattini.The demand for gut health products continues to rise, with manufacturers ramping up production of innovative functional ingredients and formulations.One thing is certain, these formulations have to be backed by science and clinical research in order to secure consumer confidence. As we continue to navigate a world dominated by health and wellbeing, creating solutions that support the body’s ‘second brain’ is giving manufacturers serious food for thought. Monstar Studio/ © 2020 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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June 202321EventsReview: InterpackAfter a six-year break, Interpack – Europe’s largest packaging trade fair – made a highly anticipated return, providing attendees with a comprehensive overview of the latest packaging trends and advancements. This year’s event took place in Düsseldorf, Germany, from 4-10 May. The long-awaited comeback was met with excitement from industry professionals worldwide, eager to discover the latest advancements and connect with experts in the packaging sector. The Messe Düsseldorf trade fair site saw more than 2,800 exhibitors fill its 18 halls, attracting around 143,000 visitors from over 150 countries.Bernd Jablonowski, executive director at Messe Düsseldorf, commented: “With Interpack, we were able to finally hold one of the Messe Düsseldorf’s most important events again. It has reported back impressively and reinforced its position as the global platform for the exchange among all players in the packaging sector, related process industries and all user industries. Our targets were exceeded by far.”Interpack 2023 showcased the packaging industry’s ability to adapt and innovate despite the challenges posed by the Covid-19 pandemic. From start-ups to industry giants, the event provided a platform for all participants to showcase their latest developments, exchange ideas and establish valuable connections.A huge thank you to all of the companies that invited FoodBev to their stalls to show us their latest innovations. Review: Vitafoods Europe Vitafoods 2023 took place from 9-11 May in Geneva, Switzerland, this year, offering three days of in-person exhibitions from international nutraceutical suppliers and experts across the globe.Geneva is known for many things – its picturesque landscapes, diplomatic ties and global significance in science and technology. It is also a hub of world-leading innovation and development, which attracts many global and multinational companies. What better place to host one of the world’s largest nutraceutical events?During the three days, companies displayed smart products, formulations and ingredients that utilise the latest technologies, while offering multiple consumption options. And a sophisticated programme of keynote speakers, panel discussions and pitches aimed to unravel the latest trends and challenges faced by the burgeoning nutraceutical sector. Exhibitors were excited by the hustle and bustle, recognising a “return to normality” following travel restrictions and lockdowns as a result of the global Covid-19 pandemic. It was refreshing to witness the enthusiasm and energy of the event as it bounced back from quieter years. The event itself was a vibrant hub of discussion, with buzzing aisles, live demonstrations and fruitful collaborations, which FoodBev had the opportunity to engage with, albeit wishing for more time to explore further. © 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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June 202322A serve for every seasonIce cream consumption has evolved far beyond a refreshing summer treat. From evening desserts and family get-togethers to solo indulgence and snacking moments on the sofa, there is a serve to suit every season. And with limitless formats and flavour combinations to be had, today’s market is anything but vanilla. Can ice cream sell in any weather? FoodBev reports.March 202322June 202322Sunnier days are upon us, and the siren call of the ice cream van can once again be heard in parks and city streets. But ice cream is no longer perceived as just a refreshing treat for the summer months. Today, it is consumed all year round. As such, there is an opportunity for manufacturers and brands to target a more diverse range of eating occasions – from night-time indulgence to post-exercise pints.© 2020 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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June 202323Ice cream consumption has evolved far beyond a refreshing summer treat. From evening desserts and family get-togethers to solo indulgence and snacking moments on the sofa, there is a serve to suit every season. And with limitless formats and flavour combinations to be had, today’s market is anything but vanilla. Can ice cream sell in any weather? FoodBev reports.“The category now provides a year-long opportunity for retailers,” said Jennifer Dyne, head of ice cream (UK and Ireland) at Unilever. “Our large portfolio of products and formats help retailers to make the most of all available occasions.” Making ice cream available all year round should be a key part of brands’ eorts to reduce reliance on summer sales, which could leave them vulnerable to changing weather conditions and a narrowing window to make bulk purchases. As a result, more companies are repositioning ice cream as an anytime snack. But what are some of the occasions and trends boosting ice cream sales outside of the summer window? A healthier scoopHealth – as we have witnessed in almost all F&B categories – is a core trend driving the sector’s growth. The advent of on-pack health labels and guidelines around high-fat, salt and sugar (HFSS) products have led to a raft of new product innovations. In the UK, Unilever-owned Walls launched HFSS-compliant versions of its popular Twister, Mini Milk and Calippo frozen novelties, in a bid to meet the country’s impending nutrition guidelines. While in Israel, Froneri debuted ice cream bars formulated with Resugar’s proprietary composition of natural ingredients to replace added sugars. The company reduced the sugar content of its bars by 70%, with each now containing just 99 calories.While industry heavyweights –such as Halo Top and Oppi – continue to hit the sweet spot with consumers who are looking to lighten their caloric intake, a cohort of small yet mighty start-ups are challenging big brands for a scoop of the better-for-you ice cream market.UK brand Smugglers has – quite literally – smuggled veggies into its tubs. “We’ve added just enough veg that you can’t taste it…but it also adds a little bit of goodness,” said co-founder Daniel Lowe. Available in three flavours – chocolate & beetroot, vanilla & parsnip, and strawberry & carrot – each tub is packed with vitamins A, B1, B2, B6 and B12. Meanwhile, Nightfood’s team of sleep and nutrition experts developed an ice cream so good that it promises to satisfy late-night cravings without compromising sleep. The company says its products contain less sugar, fat and calories than traditional ice cream, preventing blood sugar spikes before bedtime, as well as more fibre and protein, which can boost satiety. They also feature tryptophan, calcium, magnesium, zinc and vitamin B6, which are said to aid sleep. Format and function The launch of innovative new formats is also boosting ice cream’s year-round appeal. Italian food brand Crosta & Mollica recently took a break from its pasta prep to launch a duo of sorbet-filled fruit shells. According to the brand, its Sorbeto Shells oer a lighter alternative to a classic scoop of gelato. Each fruit shell is scooped out by hand and filled with a sorbet made from either fresh Sorrento lemon juice or Sicilian pomegranate juice. By encasing the sorbet in fruit shells, Crosta & Mollica utilises part of the fruit that would otherwise be discarded, tapping into the growing demand for sustainability and convenience. Better-for-you Swedish-style ice cream brand Nick’s – known for its low-calorie pints – tapped into gamers’ fascination for frozen treats by teaming up with Minecraft to launch ice cream ‘blocks’. The keto-friendly, lighter ice cream comes in four feature-filled flavours: Enchanted Apple Pie with graham cracker crumbles; Emerald Minta; Peanot Choklad Glowdust; and Cake Blocka, blending strawberry ice cream and sprinkles.Another format that has taken the frozen dessert world by storm is mochi ice cream balls. The confection, made from Japanese-inspired rice dough (mochi) with an ice cream filling, has snowballed in recent years. March saw UK-based mochi brand Little Moons enter the on-the-go and impulse categories with the launch of Refreshos sorbet mochi in two-pack formats. The twin packs launched in three flavours, including the brand’s HFSS-compliant Very Berry Refreshos, tapping into the trends of convenience and healthy indulgence. © 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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June 202324March 202324Plant-based pints In line with the surge in better-for-you options, dairy-free ice cream oers manufacturers a new growth opportunity.“Plant-based ice cream is making spectacular inroads,” said Eugene Wang, co-founder and CEO of Singaporean biotech company Sophie’s BioNutrients. “Consumers are interested in plant-based innovations, which are more sustainable and nutritious than dairy options.”The thought of eating ice cream made from microalgae might leave a bad taste in one’s mouth, but Sophie’s BioNutrients’ latest innovation is attempting to change this agenda. Developed in collaboration with the Danish Technological Institute, the ice cream is made using the company’s protein concentrate, which is derived from Chlorella vulgaris. A 1oz serving of the vegan-friendly ice cream has the potential to provide double the recommended daily intake of vitamin B12.“Microalgae is one of the most nutrient-rich and versatile resources on the planet,” Wang explained. “We are incredibly excited about this development as it also meets requirements for non-allergenic foods and oers the prospect of more inclusive dining.”Meanwhile, Israeli food tech start-up ChickP recently created a plant-based ice cream using its 90% protein isolate. The company claims its isolate has numerous benefits for ice cream manufacturers, including a neutral taste and smell, emulsification stability and whipping capabilities. “Using our protein isolate, we have created a rich and creamy ice cream application, without sacrificing taste and texture, utilising the protein to stabilise the ice cream and create a smooth and enjoyable experience that matches dairy ice cream,” said CEO Liat Lachish Levy.New Zealand-based EatKinda has developed a “super creamy” vegan ice cream made with a cauliflower base. The company uses (where possible) cosmetically imperfect cauliflowers that would otherwise be left unharvested. The team says that cauliflower provided a great base to experiment with due to its colour and fairly neutral taste.Elsewhere, ADM’s oering for the ice cream market includes Stabrium Hydrocolloid Solutions 100, specifically developed to deliver targeted texture, taste enhancement and clean label optimisation in frozen dairy and dairy-free desserts. ADM says the solution “provides outstanding freeze and thaw performance, controls ice crystal growth June 202324© 2020 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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June 202325and reduces melting rates in frozen desserts”. Due to their sensory support, these plant-based solutions can also help manufacturers achieve clean label products by eliminating the need for gelatin, mono- and diglycerides.Indulging the senses Whatever the occasion, ice cream consumption should delight and indulge the senses, appealing to consumers with bright and vivid colours, notes, smells, flavours and textures. Ben & Jerry’s has been wowing ice cream lovers with its releases for decades, oering innovative combinations that tap into current trends. In recent years, the ice cream guru has enticed consumers with quirky releases, like Netflix and Chilll’d – the lovechild of Ben & Jerry’s and Netflix, which features peanut butter ice cream, a crunchy salty pretzel swirl and fudge brownie chunks. While Bossin’ Cream Pie evokes the flavours of the classic custard-filled doughnut, and features a milk chocolate ganache layer, and vanilla custard ice cream with cake pieces and pastry cream swirls. Häagen-Dazs elevated the ice cream experience in the UK with a collection inspired by French patissier, Pierre Hermé. Available in three flavours – strawberry & raspberry, double chocolate ganache, and yuzu & lemon – the range features crunchy and chewy macaron shells made with Hermé’s signature almond flavour, added to ice cream.In the US, Häagen-Dazs launched a “first-to-market” Butter Cookie Cone, creating a new eating occasion for ice cream enthusiasts. Made from a thick, crunchy butter cookie rolled into a cone, lined with a rich chocolate inside and filled with ice cream, the brand has developed a new handheld ice cream format that delivers on indulgence. “The nature of indulgence is changing, with consumers treating themselves less often but when they do, they are looking for more premium oerings,” said Jose Alves, head of Häagen-Dazs UK. “There is a trend of mega indulgence that combines multiple layers, flavours and textures.”We are a long way o convincing consumers to swap their breakfast cereal for a bowl of ice cream, but the advent of new eating occasions outside of the summer months has certainly sweetened the market’s appeal. Companies that can innovate with new occasions, formats, flavour combinations and inclusions are bound to see success in the ice cream sector. June 202325Used machines:Processed cheese machinesBrands: Stephan, Karl Schnell, IMA Corazza, Kustner Margarine machinesBrands: SPX Gerstenberg - Schröder, Bock & Sohn Butter machinesBrands: Benhil, SIG Ecopack, Hassia, Trepko, GEA Ahlborn, Egli, SPXAlso complete dairy factoriesWorldwide tradingTel: +31 348 460 009sales@useddairyequipment.comwww.useddairyequipment.comWe are looking for© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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26June 2023The complete packagePackaging plays a critical role in preserving the quality of a food and beverage item, enabling products to be distributed safely at ambient temperatures or under refrigerated conditions.From protecting the freshness, flavours and nutritional value of a product to their ease of use and ability to extend and stabilise shelf-life, cartons provide a multitude of benefits.Carton packaging can be used for a wide range of products, from milk and juice to soup and cereal. Made from paperboard, cartons also provide a natural and sustainable alternative to plastic and glass bottles.Elopak’s Pure-Pak carton, for example, is made with natural brown carton board. Its cartons are manufactured with unbleached paper fibres, which the company says leads to “a reduced carbon footprint since unbleached fibres are stronger and so less material is needed to produce the paper board”.Recent life cycle analysis (LCA) studies conducted by Elopak have demonstrated that cartons have multiple environmental benefits compared to other types of packaging for liquid food. A 2021 LCA Cartons offer a low-carbon, recyclable packaging solution that ensures food and beverage products remain safe and shelf stable. Demand for convenience and processed goods has popularised the humble carton, with companies helping customers and end consumers make climate-smart packaging choices with their latest innovations. FoodBev showed that cartons have a 60% smaller carbon footprint than PET bottles. This figure increases to 73% for beverage cartons made with natural brown board. Mandi Alatera, senior vice president of marketing and communications at Stora Enso, notes that cartons also “contribute to a low-carbon circular economy through the sourcing of renewable materials (wood) and being recyclable after use”.Flex and fold Folding cartons offer a versatile, flexible and convenient way to present products. They are easy to transport as they can be stacked and nested. They can also be opened and closed repeatedly without the packaging losing its shape or integrity. Graphic Packaging International has released Integraflex, which it says incorporates the best features of both a folding carton and a flexible package, offering a cost-effective and efficient option for customers and an improved on-the-go experience for consumers. Tom Garsed, business unit director at Graphic Packaging International, told Foodbev: 26June 2023Tawan Ramtang/© 2020 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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June 202327“IntegraFlex allows consumers to enjoy food from a carton, pouch or a wrapper. It is quick to prepare and easy to fill, and it can be printed for branding purposes with high-quality graphics using a variety of materials, coatings and film laminations.”IntegraFlex has multiple applications, including foodservice,hot and cold cereal, pasta and grains. “You can have it filled with anything and then add hot water, cold liquids, etc. and eat directly from it,” Garsed explained. “The packages are also fully recyclable in household waste streams. They have operational and logistical benefits for customers, and offer convenience for the consumer.”Next-level packagingAs the packaging industry explores ways to support both national and international sustainable development goals, cartons created using certified recycled polymers are now proving increasingly popular. Carton packaging requires less energy to manufacture and transport than other materials, which reduces greenhouse gas emissions and fossil fuel usage. Marco Marchetti, VP of packaging materials, sales and distribution solutions at Tetra Pak, told FoodBev: “Fossil-based plastic production is set to increase by 10.8% between 2021 and 2025. At the same time, almost nine in ten shoppers are concerned about the usage of plastic and its impact on the environment and believe that using recycled plastic is one of the best ways to tackle this challenge.” He added: “Consumers have also started to act on it, increasingly choosing to buy products or packages with recycled material in the last year”. Tetra Pak recently expanded its certified recycled polymers offering to cover new formats, product categories and geographies.“Using certified recycled polymers in carton packages ensures the plastic grade is the same as virgin plastic and complies with stringent food safety regulations,” Marchetti explained. “This means the cartons can safely contain any kind of food or beverage, such as dairy drinks, juices, plant-based alternatives and sauces, across both chilled and ambient distribution chains.”Tetra Pak has collaborated with dairy companies such as Emmi and Lactalis Group to introduce certified recycled polymers to the cartons containing their products. Meanwhile, Stora Enso debuted Tambrite Aqua+ – a robust folding boxboard that delivers run-to-run consistency, withstands humid and frozen conditions, and reduces plastics when packaging frozen and chilled foods. Available as hard-sized as well as barrier-coated on demand, Tambrite Aqua+ uses a water-based dispersion coating technology to help reduce plastic and make it well suited for recycling. The folding box is also fluorochemical-free and resistant to moisture and grease.Sustainable packaging is fundamental to reducing food waste and expanding food access to people around the world, and cartons can play a monumental role in lowering climate impact while driving circularity at the same time. “Designs for recycling, simplifying material structures, increasing the paper content and shifting away from virgin, fossil-based plastics are key here,” Tetra Pak’s Marchetti concluded. June 202327© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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28April 2023The topic of artificial intelligence (AI) seems to be everywhere, but the reality is that it is still in the early stages of development, says Paul Wilson, managing director of Scorpion Vision – a company specialising in automated machine vision systems. Here, Wilson focuses the AI discussion at the factory floor level, exploring how this technology is delivering on its promise in the F&B industry.28June 2023Very few technology topics are as hot in the food and beverage industry as AI right now. It seems everyone is talking about applying these technologies to solve real-world production problems and to build smarter machines. The amount of airtime given to AI creates the impression that it is everywhere, but the truth is that it is still in the very early stages of adoption by the F&B industry.One of the primary reasons is that people do not always understand what AI is capable of and what the benefits are. In discussions, AI is often lumped together with Industry 4.0, IoT, big data, 5G, augmented reality and other next-generation digital technologies. Many ‘low-tech’ food businesses (wrongly) assume that AI is not for them because they do not have high-speed multi-site data sharing and machine monitoring. However, it is a myth that AI is only for the ‘high-tech’ elite. In fact, the majority of installations so far have been in parts of the industry that, on the whole, are at the lower-tech end of the scale and have traditionally been slower to automate. The inspection and trimming of fresh produce, including fruit, vegetables, meat and seafood, are the applications where AI is making the biggest inroads. There is a very clear explanation for this: the applications that stand to benefit most from AI are those operations that are still being performed by humans because the products are inherently variable.Take, for example, the topping and tailing of vegetables such as leeks, sprouts, carrots, parsnips and swedes. It is dirty work that nobody wants to do. Optical trimming systems guided by classic 3D machine vision technology are an option, but they cannot perform this task as well as a human. That is because classic 3D machine vision can only look for features that conform to a fixed pattern Potential and promise: Has AI actually arrived?Paul Wilson, managing director of Scorpion Vision© 2020 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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June 202329AI provides the missing link that is necessary to design automation systems that have a high level of repeatability with subject matter that does not conformor shape. However, vegetables do not come in a fixed size, shape or colour, and this inherent variability translates to compromised cutting performance and high levels of waste.AI: The missing linkThe arrival of AI has provided the missing link that is necessary to design automation systems that can guarantee a high level of repeatability with subject matter that does not conform. AI confers the ability to look at and analyse each individual vegetable before making a decision on how to process it. The machine simply needs to be shown some examples in a variety of conditions and it will learn what to look for, enabling it to formulate its own conclusion about what it is seeing. The technology does this by augmenting classic computer vision algorithms with models called neural networks. When a computer receives an image, machine vision software compares that image data with a neural network model. This process – called deep learning inference – allows computers to recognise very subtle differences.The net result is much more robust image processing. Stereo vision will enable the measurement of real-world dimensions using 3D modelling, but overlaying AI enables the camera to recognise features that it would not normally. A machine vision system that utilises AI can achieve repeatability of 99%, delivering a return on investment in a matter of months through waste reduction and yield improvement alone. This solution has been tried and tested in a range of applications, from topping and tailing corn on the cobs, swedes and leeks, to de-coring lettuce, removing the outer leaves from sprouts, and de-shelling seafood. AI+3D: The recipe for the perfect burgerOne of our most recent food installations was an AI-powered line scanning system to inspect IQF burgers for visual abnormalities and defects. The system ensures every single burger that passes through the line is visually perfect.The camera system checks each frozen burger is exactly the correct shape and size, shows no signs of discolouration, freezer burn or ice crystal formation and is free from unsightly visual abnormalities such as large lumps of fat. The scanning unit incorporates two 3D cameras built into enclosures with internal polarised light sources, an arrangement that enables the robust acquisition of images on reflective surfaces. AI-optimised software analyses these images in real-time for reference features that have been established through deep learning, and any burgers that exhibit abnormalities are immediately rejected from the line. Unlocking future promiseAlthough at present, the adoption of AI is concentrated on tasks that are not possible with classic machine vision, there is vast untapped potential for employing AI to enhance system repeatability in many more areas of the food industry. It helps that AI is a technology that can be retrofitted into an existing system without completely redesigning it – only the software platform needs to be upgraded. In theory, every machine vision integrator should be building AI into systems to enhance repeatability. In reality, this is not happening, largely due to the knowledge gap that currently exists in the integration of AI with vision-guided automation. Incorporating AI into an automation system that works 100% of the time requires a deep understanding of camera hardware and software, robotics and AI. Few systems integrators have the skillset to be able to build and programme AI-powered vision-guided systems. However, our prediction is that in just a few years AI will become a standard element of new system design. As the transition gains pace, the trickle will become a torrent and AI will be everywhere. © 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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30June 2023Feeling the chillPractically any raw material or finished food and beverage product requires temperature-controlled storage. Maintaining optimal temperatures with minimal fluctuation is key to preserving or increasing the shelf life of items such as fruit, vegetables, meat and seafood. Advancements in cold storage solutions can help reduce energy consumption, lower operational costs and increase overall efficiency in the F&B supply chain. FoodBev rounds up the latest innovations in this crucial sector.ICS Cool Energy ICS Cool Energy designs solutions to overcome the unique challenges faced by F&B businesses that require low- and very low-temperature storage. Its Cold Stores – available in 10’, 20’ and 40’ containers – add cold storage to existing space and deliver high cooling capacity in combination with precise temperature control from fresh to deep frozen, even in the most severe applications with high ambient temperatures, frequent door openings, long-running hours, etc. “These solutions can be adapted to meet customer needs with options including telematics, remote monitoring and controlled atmosphere,” said Ralph Howes, Cold Stores major account manager at ICS. Customers can use ICS’ modular Cold Stores as an extension of their facilities when they run out of cold storage areas in any part of the process, whether for goods-in, goods-out or the production area. The containers link together to form one big unit, which can then be connected to a company’s building. “This doesn’t require time-consuming engineering, groundworks or long drawn-out planning permission exercises,” Howes told FoodBev. “The off-site construction of modular Cold Stores also means less interruption to the business and shorter lead times. Modular installs typically take days whereas conventional building methods can take months on site and require large areas of space for construction materials and machinery.”JS DavidsonBased in the UK, JS Davidson’s most recent project involves the installation of its Biomass & Absorption Chiller System, which – when functional – will underpin the company’s entire operation. Woodchip fuel will be used to generate heat for the chiller, which in turn, will provide the company’s refrigerators with the necessary cooling they need to circulate cold air around the premises.“As a carbon-neutral energy source, the biomass system would not only significantly reduce our emissions, but help safeguard the company against any future energy price hikes that may materialise in the future,” managing director John Davidson explained. “We estimate that once installed our off-grid energy consumption will be reduced by 70%.” He added: “While biomass has been around for some time its use is relatively pioneering in this context – absorption chiller systems are used in Europe, the Middle East and the US, but are uncommon in the UK. This is primarily because absorption chillers are more suitable for hot and humid climates where they can use waste heat from manufacturing processes powered by solar energy systems.” “Equally, there is a lack of familiarity within the engineering space. However, as the UK continues to pursue low-carbon energy sources, absorption chillers may become more attractive, particularly because they can be powered by renewable energy sources.” The new solution aims to provide more scope for reporting, allowing customers to place their own orders through designated portals and vastly improve the transparency and visibility of stock that requires cold storage.© 2020 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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June 202331Aera TechnologyBy applying decision intelligence, Aera Technology has enabled several scenarios for global F&B brands to accelerate decision velocity while reducing waste in the cold chain. “Our ability to crawl troves of transactional and operational data, to apply analytical, modelling and AI techniques to identify opportunities and risks and convert them into actionable solutions, and to close the loop by automating those actions, is unprecedented in the industry,” said Ram Krishnan, global head of customer success at Aera. “Our decision intelligence technology has a broad range of applications that can benefit cold storage operations, including managing inventory, optimising transportation lanes, balancing stock and dynamic planning, to name a few.”Krishnan highlighted three examples of where decision intelligence benefits the cold supply chain:• Stock out prevention and waste reduction: leveraging AI to analyse historical data, weather patterns, etc. to predict demand fluctuations, optimise inventory, anticipate disruptions in the cold chain and take corrective/preventative actions.• Quality degradation and spoilage prevention: data from IoT sensors and devices in cold storage facilities can be monitored in real-time to detect anomalies and deviations from optimal conditions. • Route optimisation: route planning and scheduling for cold transport while considering specific requirements like temperature accuracy, delivery windows and traffic conditions, thereby reducing fuel consumption and ensuring efficient delivery of cold products.”Aera’s Decision Cloud platform enables F&B brands to connect the dots across their processes and functions to make and execute decisions automatically in real-time throughout the cold chain,” Krishnan concluded. “They can identify the decisions that need to be made and those not possible in the past, consider more variables in their decision making, choose a course of informed action more quickly, and apply outcomes to continually inform and improve future decision making.” Gudellaphoto -© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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32June 2023Star Refrigeration “The cold chain sector is under pressure to innovate and reduce its environmental impact and energy consumption,” said Rob Lamb, group sales and marketing director at Star Refrigeration. “In the UK, the cold chain sector is responsible for up to 4% of greenhouse gas emissions and consumes around 5 TWh of energy per year. But the demand for cooling is set to increase significantly as the global population and the demand for food grows.”Rising energy costs and the adoption of sector-specific carbon targets have emphasised the need for enhanced cooling efficiency. In food and beverage facilities, refrigeration can account for more than 70% of the total energy consumption. By focusing on improving cooling efficiency, businesses can reduce energy usage and emissions while also meeting their carbon reduction targets. Star Refrigeration has developed a number of industrial refrigeration solutions, including:• Azane low charge ammonia chillers and freezers: air-cooled ammonia modular refrigeration packages that offer flexibility in terms of equipment location, mitigate risk through low refrigerant charge and deliver best-in-class energy efficiency to ensure the lowest cost of ownership. • Envi CO2 chill and freezer systems: CO2 refrigeration systems that are designed and built for industrial applications and that offer both high performance and longevity.• Ethos: a performance optimisation AI software that monitors refrigeration/heating plant performance in real-time and identifies energy-saving opportunities.• StarCare: condition-based plant maintenance programmes that utilise the latest remote monitoring technology to save energy and cut costs.• Customer decarbonisation scheme: a customised action plan with specific objectives and potential strategies to help large cooling and heating users achieve their energy and carbon targets. Evigence The increased demand for healthy food and beverages, combined with the rise of online/digital sales channels, has made fresh produce more accessible and convenient. Fresh food, however, is notoriously complex to manage, as Yoav Levy, co-founder and CEO of Evigence, told FoodBev: “It is sensitive to time and temperature – just one degree Celsius change can impact the shelf life of fresh food”. Today, there is no objective way to measure freshness, and blind spots in the cold chain exacerbate variability.Evigence has created a freshness management system that combines sensors and data analytics to measure and manage a food’s freshness in real-time, at the unit level, from end to end across the supply chain. Levy explained: “To give a quick overview of how it works: sensors are applied to foods at the moment of packing or prep and react to aggregate temperature and time exposure. The sensors are scanned as food moves through the cold chain for an instant read of remaining freshness. Scan data is used to manage the freshness of individual units in real-time, and data is aggregated in the Evigence Insights Engine to analyse freshness patterns over time and provide insights to improve fresh operations moving forward.”Evigence’s sensor technology was originally created to monitor vaccines in the cold chain; however, the team saw an opportunity in fresh foods and recognised the need to integrate a data component that provides not only an instant visual indication of freshness, but precise, objective digital indications that can be aggregated and turned into actionable insights. “Our solution provides freshness data both digitally (via scans with mobile devices) and ‘at a glance’ via colour-changing sensors that can be read with the naked eye,” said Levy. “The latter can be useful in instances where employees are managing inventory or consumers are provided with a freshness guarantee, for example.”32June 2023© 2020 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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June 202333Seacube US-based SeaCube’s refrigerated intermodal equipment is designed to help customers manage their fleet, boost uptime and monitor conditions to protect their temperature-controlled cargo. By safeguarding the integrity of perishable goods during transport with telematics-equipped refrigerated containers, SeaCube users can keep customers satisfied while protecting the environment and helping to keep the world’s population fed. As the “first intermodal equipment lessor to offer combined lease telematics and technology solutions,” SeaCube’s Carrier Lynx Fleet solution includes proprietary technology that monitors reefer unit performance, offering early warning actionable diagnostics as well as analytical forecasting. It also delivers forecasting and data analytics on carrier as well as non-carrier equipment, with features such as enhanced fleet uptime, lower operational expenses, and added value through reducing cargo waste. Seacube’s refrigerated equipment can maintain the quality of the cargo throughout its entire journey via ocean, rail and road.Selfly Store New innovation within the chilled/cold distribution space (ie. intelligent fridges and freezers) also means new opportunities for F&B companies to “effectively skip steps in the traditional value chain by setting up their own storage points,” Malin Östman, CMO at Selfly Store, told FoodBev. “This direct-to-consumer approach offers businesses a greater level of control over their supply chain, allowing for improved inventory management and customer engagement, ultimately leading to increased profitability and enhanced brand loyalty.”The company’s intelligent cabinets – known as Selfly Stores – are powered by RFID technology and connected to the Selfly Cloud, allowing merchants to remotely operate its cabinets while having access to real-time data. Today, Selfly Stores are used by over 100 companies across 21 countries in Europe.“The Model 3 family is our most recent development, consisting of three cabinets – Selfly Ambient, Selfly Fridge and the newly launched Selfly Freezer,” Östman explained. “Model 3 cabinets combine the best of ecommerce and brick-and-mortar. Each cabinet in the family boasts real-time analytics, remote management, consumer-focused design, contactless payments and automated expiry date monitoring.” She continued: “The Selfly Freezer, as the first truly intelligent vending freezer on the market…has more cooling power than its siblings. The development process for the freezer involved extensive testing to ensure accurate item-level data reporting in real-time, even in frozen conditions. The product was also designed to keep the glass door clear from fog and ice, even with frequent opening and closing, ensuring optimal product presentation.” June 202333© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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34June 2023Machinery, equipment and packagingProducts and servicesWE CARRYWWW.NRGTAPES.COMTHE BRANDS OF THE WORLDCarry handles Caps and closures||BERICAPClosureSolutionsContact us!www. bericap.comFoodBev_magazine_42x70_04.indd 1 2020.08.12. 13:08:53Contact data:Endress+Hauser AG4153 Reinach / SwitzerlandPhone +41 61 715 7700info@endress.comwww.endress.comProcess automation|AuctionsRexnord FlatTop Europe (0)174 445 111ConveyingTo discuss your advertising, exclusive content, product promotion, feature sponsorship or any other opportunities contact: Jesús Luna-López +44 (0)1225 327862, jesus.luna-lopez@foodbev.comReach thousands of decision makers in the food and beverage industry worldwide by promoting your business though FoodBev the-plant-baseThe first B2B magazine in the food and beverage industry dedicated solely to the plant-based sectorTHE© 2020 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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June 202335Juice concentratesIngredientsKanegrade Ltd, Ingredients House, Caxton Way, Stevenage, Herts SG1 2DF United KingdomTel: +44 (0)1438 742242Fax: +44 (0)1438 742311E-mail: info@kanegrade.comWebsite:© AlenaBrozova and Davidcrehner |© hatman12 | istock.comLargest international supplier of citrus, tropical and red fruits in juice concentrates, purées, NFC, blends and organic. Aseptic bag in box or drums. Immediate delivery from stock© DanielGilbey | Dreamstime.comKanegrade Ltd, Ingredients House, Caxton Way, Stevenage, Herts SG1 2DF United KingdomTel: +44 (0)1438 742242Fax: +44 (0)1438 742311E-mail: info@kanegrade.comWebsite: www.kanegrade.comNatural flavours for the food and beverage industryKanegrade Ltd, Ingredients House, Caxton Way, Stevenage, Herts SG1 2DF United KingdomTel: +44 (0)1438 742242Fax: +44 (0)1438 742311E-mail: info@kanegrade.comWebsite: www.kanegrade.comNatural colours for the food and beverage industryThe Best ingredients for a tasty lifeWWW.FARAVELLIGROUP.COM#FaravelliFoodDivisionFoodBev7x4,2.indd 1 21/05/18 11:49CompoundsCEREAL BASESTO EASILY CREATEPLANT-BASED PRODUCTSMeurens Natural is an expert in organic and natural solutions from cereals for 30 | | +32/87693340CEREAL BASESTO EASILY CREATE PLANT-BASED PRODUCTSBENEFITS : Pure bases to create your Unique Selling Proposition  Bases to reduce the logistic complexity*The right base to formulate plant-based drinks, yogurts, desserts, ice-cream, etc. ALSO IN THE RANGE : Rice base  Spelt base Tailor-made solutionsOAT BASE*+WATER=OAT DRINKREADY TO USEMeurens Natural is an expert in organic and natural solutions from cereals for 30 | | +32/87693340CEREAL BASESTO EASILY CREATE PLANT-BASED PRODUCTSBENEFITS : Pure bases to create your Unique Selling Proposition  Bases to reduce the logistic complexity*The right base to formulate plant-based drinks, yogurts, desserts, ice-cream, etc. ALSO IN THE RANGE : Rice base  Spelt base Tailor-made solutionsOAT BASE*+WATER=OAT DRINKREADY TO USEMeurens Natural is an expert in organic and natural solutions from cereals for 30 | | +32/87693340CEREAL BASESTO EASILY CREATE PLANT-BASED PRODUCTSBENEFITS : Pure bases to create your Unique Selling Proposition  Bases to reduce the logistic complexity*The right base to formulate plant-based drinks, yogurts, desserts, ice-cream, etc. ALSO IN THE RANGE : Rice base  Spelt base Tailor-made solutionsOAT BASE*+WATER=OAT DRINKREADY TO >90% fiber content Natural and highly tolerated fiber(FODMAP-friendly, gluten-free, low carb)Transit modulationPrebiotic effectGut and immune supportEasy-to-use: 100% Soluble – Low viscosity - Binder – TastelessBest-in-ClassPrebiotic Acacia FiberFUNCTIONALFOOD & BEVERAGESSUPPLEMENTSAPPROVEDDIETARY FIBERFill theFiber Gap!© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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June 202336Tate & LyleTate & Lyle has established a new manufacturing process at its facility in Koog in the Netherlands, aimed at managing waste, and reducing water use and carbon emissions. The process was developed for the company’s Claria clean label functional starches and is said to lower the product line’s carbon footprint and water use by 34% and 35%, respectively. Claria is a corn-based starch used in products such as beverages, soups, sauces and dressings, that has texture, viscosity and gelling properties. The company’s next-generation Claria G starch features the same functionality as the existing product line, with enhanced sustainability credentials. “The new process will help increase capacity and provide customers with the sustainable products they are looking for as we partner to tackle the biggest challenge facing society, the climate crisis,” said Nick Waibel, Tate & Lyle’s global energy lead. By continuing to expand its texturant portfolio, including diversifying its raw materials, Tate & Lyle’s engineers are building their knowledge of production enhancement to help them and their customers meet ambitious environmental commitments.The team at Koog, which also purchases 100% renewable electricity, recently hit a major waste management milestone by finding a beneficial use for 99.9% of site waste, turning wastewater sludge and residual organic matter from the corn wet milling process into nutrients for the animals and land at local farms. The site also uses the organic matter left over from its production processes in an anaerobic digester to create biogas – a renewable fuel – to part power the facility and reduce natural gas consumption.Going greenF&B manufacturers play a crucial role in the global economy’s supply chain, but as high-energy users, the industry must strengthen and streamline its operations through sustainability measures that conserve resources, reduce costs and boost productivity. FoodBev’s Gwen Jones speaks to some of the companies greening their operations in a bid to become more energy ecient.FonterraFonterra has ramped up its sustainability eorts with the implementation of three major projects. First, is the installation of the “world’s first” industrial-scale battery on its farm in TeRepa, New Zealand, at the end of 2022. The PolyJoule battery initially supported dairy shed operations for a period of 10 months. The dairy giant then installed and trialled the battery at its Waitoa UHT site. PolyJoule’s ability to deliver a large amount of power (0.5 MW out of a 10 kWh battery), quicker than most other battery systems, makes it ideally suited to support the plant, which is regularly impacted by power disturbances that lead to shutdowns, wastage and added costs. Second, the cooperative launched New Zealand’s first electric milk tanker – Milk-E – as part of its fleet decarbonisation strategy and quest to learn more about the future of electric heavy vehicle transport in a rural setting. “The electric tanker has a range of about 140km on a full charge,” a spokesperson for Fonterra told FoodBev. “This is a nod to the co-op’s history as more than 100 years ago the Waitoa site had New Zealand’s largest fleet of electric milk trucks.” Third, Fonterra and MAN Energy Solutions recently entered into a partnership for the use of a steam heat pump. Installing just one of these could result in a reduction of 60,000 metric tons of CO2e annually for the cooperative, the equivalent of taking 25,000 cars o New Zealand roads. The solution would allow Fonterra to dry dairy ingredients using steam produced from renewable electricity sources such as hydro, solar, geothermal and wind.© 2020 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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June 202337Richard’s RainwaterAt the beginning of 2023, Richard’s Rainwater – the “world’s first and only” nationally distributed FDA-approved bottled rainwater for human consumption – opened a potable rainwater collection site in Louisiana, in partnership with Faubourg Brewing Co and its parent company Made By The Water.According to the company, the new site is the largest of its kind in the world and is expected to collect more than 2 million gallons of water each year. The process involves capturing newly fallen rain and packaging it into recyclable aluminium cans or glass bottles.“I’m intrigued by the CO2 recapture technology that is improving in cost and could become more scalable in the beverage space,” CEO Taylor O’Neil told FoodBev. “We have now received conditional approval for rainwater as a source of potable water in eight states and believe that F&B companies can work towards a water-neutral goal by looking at alternative water sourcing, conservation and investment in other water-saving/generating initiatives.” DivertDivert’s mission is to ‘protect the value of food and address the wasted food crisis’. At the end of 2022, the tech company announced a ten-year renewable natural gas (RNG) otake agreement with BP worth approximately $175 million. BP will purchase RNG generated from three Divert facilities, which have the combined potential to oset 36,905 metric tons of carbon dioxide per year.“In March, we secured a $1 billion infrastructure development agreement with Enbridge, along with $100 million in growth equity from the energy company and current investor Ara Partners,” said CEO Ryan Begin. “These funds are being put to use to accelerate the nationwide construction of our integrated diversion and energy facilities, which turn wasted food into renewable energy.” Each of the facilities will generate data analytics on what food is going to waste and in what quantities. Divert does this through a proprietary system that takes images of the food bins that come into the facility and delivers data on the wasted food to customers so that they have more detailed information. “Our platform uses machine learning and data science to identify trends that enable customers to increase sales and food donation goals and achieve waste diversion results,” Begin added. “When data is obtained from the unsold food, the material is then processed through anaerobic digestion and turned into carbon-negative renewable energy. We are also recovering water from food that would otherwise end up as hazardous leachate in landfill.”80 Acres Farms80 Acres Farms recently collaborated with Siemens to optimise and automate its facilities and processes. Working with the company’s technology subsidiary, Infinite Acres, Siemens supports the industrialisation and scaling of the company’s proprietary Loop platform – a comprehensive solution that encompasses crop management software and algorithms, environmental controls, robotics and automation. Siemens Smart Infrastructure is providing power distribution equipment while its energy and building management technologies within the facilities help monitor fire and life safety, security and power distribution systems all from a single interface. A suite of technologies to help automate the production line will be installed, while edge devices and human-machine interfaces monitor and update the farm’s control systems. Siemens has developed a digital twin that simulates the farm to predict plant growth under diverse conditions as well as to optimise future farms for growth and shipping.“80 Acres has made a lot of progress in harnessing the power of digital transformation to optimise its operations,” said Siemens Digital Industries’ Rifki Winanto. “As it turns out, controlled environment agriculture is also more sustainable than traditional farming methods. One achievement out of many is resource eciency: vertical farming consumes up to 95% less water than traditional farming methods.”© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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June 202338SunOptaAs part of its plan to double its plant-based business by 2025, SunOpta opened a sustainable production facility in Midlothian, Texas, in December 2022. The plant reduces carbon emissions, conserves water, eciently utilises power and uses recycled materials in a portion of the building.The facility houses water reuse equipment that is capable of saving up to 20 million gallons of water a year; an energy-ecient HVAC system that reduces energy consumption by 45%; LED lights and water heaters that reduce power usage by 95%; and oces and labs constructed with at least 40% recyclable materials. “Our new location creates a competitively advantaged ‘diamond-shaped’ network for our national distribution,” said Stacy Seidel, senior director of ESG and legal at SunOpta. “We can now respond to the increasing nationwide demand for our suite of plant-based milks and creamers, along with tea and other products. We also reduced electricity usage by 31.7%.” Schneider Electric“Food and beverage production is always at risk from human error,” said Kristin Baker, VP of industrial automation for Schneider Electric UK & Ireland. “When a plant is processing millions of data points each day, energy eciency investments have an essential role to play in strengthening the resilience of manufacturing operations. Similarly, these investments have a huge part to play in reducing the environmental footprint of our customers by helping them lower their overall energy expenditure without impacting, or even improving, business output.”Digital automation and energy management company Schneider Electrics utilises monitoring and analysis tools to break down business silos and evaluate, measure and benchmark energy and production data in real-time, across vital operational aspects. The company recently worked with baking firm Warburtons to improve production at six of its manufacturing sites across the UK by allowing them single-stream visibility over operations in real-time and mitigating the rising cost of energy and raw materials.Warburtons – which is supported by a vast network of factories, suppliers and distributors – implemented an information system platform from tech company Aveva, which was acquired by Schneider Electrics in January 2023. The system is designed to break down silos and provide a unified real-time view of the respective facilities. This makes for better system design and maintenance, more agile decision making, and more ecient, flexible and profitable manufacturing. The baking company used Schneider Electric’s analytics technology to capture, record and report on real-time process data. Solar FoodsFinnish start-up Solar Foods is pilot testing a technology that uses electricity to produce hydrogen combined with carbon dioxide, water, vitamins and minerals to feed and grow a microbial biomass that can be used as edible protein. The product – branded as Solein – is created using gas fermentation technology, and requires just three ‘ingredients’: air, water and electricity. “Ecient use of land, electricity and natural resources are viewed holistically in our case,” said CEO Pasi Vainikka. “We wanted to oer something that is more ecient than current agricultural methods.”With Solein, Solar Foods aims to address the environmental impact of livestock-based meat production, as well as agricultural issues such as land and water use, climate emissions and pollution, and animal welfare concerns. In addition, Solein requires less land than other plant proteins – such as soy, oat or pea. The start-up is also creating a closed-loop system in which its byproducts – water containing residue from the Solein protein – are continuously recycled back into the production of more of the foodstu. © 2020 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media –

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Being exible is good, being fast and exible is even better. Schubert packaging machines are leading the way. Intelligent control and precise robotics can now replace complex mechanics to ensure maximum exibility in all packaging processes. In fact, 80% of the leading FMCG companies count on us and our awless packaging combined with the lowest possible consumption. In line with our Mission Blue Sustainability Initiative: A winning proposition – for our planet and for you. FAR AS YOUR EYES CAN SEE:INFINITE OPTIONS FOR PACKAGING FOOD.BROUGHT TO LIFE WITH SCHUBERT.230220_RZ_schubert_foodallgemein_EN_210x297mm.indd 14230220_RZ_schubert_foodallgemein_EN_210x297mm.indd 14 23.02.23 10:2823.02.23 10:28