FoodBev issue 73 : simplebooklet.com

December 20233InsideCut gems34 4 Editor’s view Embracing the chill 6 Business news Industry in brief 8 Innovations New product releases from around the world, including recent launches in Japan 14 Trends for 2024 The FoodBev team spills the tea on the biggest trends for the upcoming year 20 Keeping it clean Are all ultra-processed foods created equal? The answer may not be so clean-cut 24 Smart sipping Ready-to-drink dairy is helping manufacturers meet demand for health and convenience 26 World Beverage Innovation Awards We raise a toast to the champions of all 23 categories in this year’s WBIAs 32 Raise a glass Innovations in the lightweighting and decarbonisation of glass packaging 36 Waste away Waste is an inherent aspect of any supply chain, but reduction efforts are underway 42 Accelerating cell-based Interview with Will Milligan of Extracellular At first glance, it might just seem like frozen water, but the choice of ice in a beverage can redefine the entire experience. Waste away3632Raise a glass20Keeping it cleanImage courtesy of Hoshizaki UK© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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4December 2023The weather in the UK has unmistakably shifted gears, transitioning from autumn to winter. With it comes a perceptible chill in the air and shorter, darker days, serving as a reminder that the close of 2023 is imminent. What better way to acknowledge the frosty season than with a cover feature dedicated to the world of ice! At first glance, it might all just seem like frozen water. However, the shape, size and quality of the ice used in a beverage can redefine the entire drinking experience. The right ice shape can not only minimise dilution but also introduce subtle textural nuances. Turn to page 34 as we plunge into the ice production sector and examine the role of ice morphology in shaping the drinking experience. As the year draws to a close, it’s important to take a moment of reflection, and to anticipate what the new year will bring. The FoodBev Media team looks back on the bygone year and offers insights and predictions for the F&B industry in 2024. Join us on page 14 as we explore what’s on the menu for the next 12 months. Flip to page 26 for the celebrations as we unveil the winners of this year’s World Beverage Innovation Awards. The achievements across 23 categories, spanning alcoholic and functional beverages, sustainability campaigns, innovative packaging and more, were formally celebrated during a live ceremony at BrauBeviale in Nuremberg, Germany, held from November 28-30. Congratulations to all the winners! Meanwhile, the growing discourse surrounding ultra-processed foods in the plant-based industry has prompted manufacturers to rethink ingredient innovation. They aim to meet the demand for clean label while preserving essential taste and textural qualities. On page 20, Melissa Bradshaw, editor of The Plant Base, explores the driving forces behind clean label product development and how the category is responding to these challenges. To conclude, we turn our attention to the latest innovations and solutions aiding F&B companies in reducing food waste throughout their supply chain operations. Annually, over 1 billion tonnes of food – equivalent to one-third of global production by weight – is lost or wasted between farm and fork. While reducing waste remains a paramount challenge for the F&B industry, the sector is actively enhancing its practices, from reformulating byproducts to upcycling. Discover more on page 36. All this and more in the latest issue. As always, enjoy reading, and here’s to a Happy New Year! Editor’s viewEvery effort is made to verify all information published, but FoodBev magazine cannot accept responsibility for any errors or omissions or for any losses that may arise as a result. Opinions expressed in articles do not necessarily reflect those of FoodBev Media Ltd. FoodBev magazine welcomes contributions for publication. Submissions are accepted on the basis of full assignment of copyright to FoodBev Media Ltd unless otherwise agreed in advance and in writing. We reserve the right to edit items for reasons of space, clarity or legality. Printed in the UK by Holbrooks Printers Ltd on paper produced from elemental 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, 8 Kingsmead Square Bath BA1 2AB, United KingdomTel: +44 (0)1225 327890 E-mail: info@foodbev.comSUBSCRIPTIONS To subscribe to FoodBev, contact us:Email: subscriptions@foodbev.com Tel: +44 (0)1225 327866foodbev.com/publicationsADVERTISING Sales director Account manager Jesús Luna-Lopez Chiara Marangon sales@foodbev.com chiara.marangon@foodbev.com Tel: +44 (0)1225 327862New business sales executive Jake Targett jake.targett@foodbev.comEDITORIAL Editor ................................................................................... Siân YatesDeputy editor ........................................................ Melissa Bradshaw Associate editor .........................................................Phoebe FraserNews reporter .............................................................Rafaela SousaNews reporter ........................................................David Echevarría Design and production director .............................Jolyon EdwardsDesign and production executive ................................. Abi DaviesDesigner ................................................................ Megan SmethurstSiân Yates, editorAre all ultra-processed foods created equal? Find out more on page 20Embracing the chill © 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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6December 2023Business newsUSAID-funded project supports antimicrobial use principles in poultry farming The USAID-backed TRANSFORM project against antimicrobial resistance (AMR) welcomed new members, bringing together poultry associations to curb antibiotic use in poultry farming. The project aims to address global health security by combatting AMR through a ‘One Health’ approach. 11 poultry organiastions, including McDonald’s and Tyson Foods, committed to antimicrobial use stewardship principles, joining others representing over 30% of global poultry meat production. The principles focus on a risk-based approach, improved farm management practices, compliance with national authorisations, and restricted use of critically important antimicrobials for human medicine. The initiative spans Kenya, India and Vietnam to drive systemic change in animal health and combat zoonotic diseases and AMR.Unilever shares reformulation patents to combat freezer emissions Unilever is granting a free license for 12 reformulation patents to the ice cream industry, enabling stable products at a warmer freezer temperature of -12°C, compared to the standard -18°C. This move aims to transform the sector, fostering collaboration for more energy-efficient global freezer cabinets. Following successful pilots in Germany, Unilever achieved a 25% energy reduction per cabinet at the -12°C temperature, making freezers both environmentally friendly and cost-effective. This initiative aligns with Unilever’s Climate Transition Action Plan, targeting net-zero emissions across its value chain by 2039, with a focus on reducing the cold chain’s environmental impact. Italy bans production and marketing of cell-based meat The Italian Chamber of Deputies has passed a law banning the production and marketing of cell-based meat and the use of meat-related names, such as ‘salami’ or ‘steak’ for plant-based meat products. Officials say the move aims to safeguard traditional culinary culture. With fines ranging from €10,000 to €60,000 for violations, the decision has been criticised by the Good Food Institute (GFI) Europe for hindering innovation and sustainable development. Francesca Gallelli, public affairs consultant at the GFI Europe, said: “This bill not only deprives consumers of choice but also isolates Italy from the investment and job creation offered by this burgeoning industry. The debate surrounding cultivated meat in Italy has been fuelled by misinformation, as hearings in the Senate intentionally excluded cultivated meat companies and supporters while allowing false claims from opponents of this sustainable food.”The decision faces opposition from the Italian Alliance for Complementary Proteins, while 55% of Italian consumers express interest in cell-based meat, according to a GFI survey. © 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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December 20237Sustainability newsBunge and Musim Mas promote sustainable palm oil in Indonesia Bunge and Musim Mas Group are collaborating to promote sustainable practices among over 1,000 smallholder farmers in Sambas, West Kalimantan, Indonesia. Aligned with the Agriculture Sector Roadmap to 1.5 Degrees, the partnership aims to curb commodity-linked deforestation while supporting farmers and transforming the sector. The initiative includes the ‘Train-the-Trainers Smallholders Hub,’ led by Musim Mas, focusing on agricultural practices, business management, and a sustainable approach to palm production. The training seeks to improve farmers’ environmental awareness, foster responsible practices, and enhance yields. Musim Mas, with experience in engaging 42,000 growers, anticipates a meaningful impact through collaboration with Bunge.AB InBev accelerates supply chain decarbonisation across Europe AB InBev has partnered with sustainability solution provider South Pole to launch a renewable electricity group buying initiative, aiming to support value chain decarbonisation across Europe. The programme enables AB InBev partners to access power purchase agreements (PPAs) at market-leading prices, providing tailored training on PPA sourcing. The collaboration seeks to make renewable electricity accessible to businesses with limited resources or power demand. The initiative, addressing Scope 3 emissions, aligns with AB InBev’s commitment to reducing emissions across its value chain. Since 2022, AB InBev beers in Western Europe are brewed with 100% renewable electricity. Complaint filed against F&B giants for ‘misleading’ recycling claims Environmental and consumer rights groups, including BEUC, ClientEarth and ECOS, have filed a legal complaint against Coca-Cola, Nestlé and Danone for alleged misleading claims on plastic water bottles sold in Europe. The complaint contends that statements like ‘100% recycled’ or ‘100% recyclable’ are often inaccurate, potentially misleading consumers into viewing single-use bottles as sustainable. The legal action urges companies to cease such claims, promoting environmentally responsible choices. ClientEarth calls for a move away from the single-use plastic model. If the European Commission supports the complaint, it may coordinate a response, including rectification or fines at the national level.  +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 – www.foodbev.com

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December 20238Japan’s beverage innovation pages are brought to you by Steve Galloway ofGalloway & Associates consultancy, and Yoshihiko Hani, publisher of Beverage Japan. Galloway & Associates, based in the UK and Asia, provides invaluable guidance to food and beverage companies across the Japanese and Asian markets.InnovationsFor more information on Asian markets contact:steve@gallowayconsult.com+44 (0)7815 563473Beverage releases from JapanYoshihiko HaniSteve GallowayBeauty drink Kireto Lemon Becare from Pokka Sapporo is a beauty drink designed for skin conditioning. Slightly carbonated, it packs a punch with 1,350mg of vitamin C, 1,000mg of collagen, 10mg of hyaluronic acid and 1,350mg of citric acid. Each can boasts 16% lemon juice, equivalent to the juice of one lemon. The drink is presented in a 190ml 2P wide-mouth aluminium bottle can.Sweet potato beverages In autumn, sweet potatoes come into season in Japan, inﬂuencing the introduction of several ﬂavoured beverages. Sangaria’s Torokeru Oishisa Satsumaimo and Milk, a dairy drink, features sweet potato powder and is presented in a 500ml PET bottle. Sweet Potatea by Surf Beverage oers a tea experience infused with the rich ﬂavours of roasted sweet potato and added sugar. Aimed at female consumers, this beverage has 6kcal per 100ml serving and is available in a 500ml PET bottle. It can be enjoyed as is or with milk for a latte experience.Powder dispensing bottle caps Ito En has introduced a new series of beverages featuring powder dispensing caps. Powder in Mint and Champignon Water combines mushroom powder and mint, catering to young and middle-aged consumers to help with fresh breath. Powder in Ikite Cho ni Todoku Nyusankin Water is a probiotic beverage designed for females in their 30s-60s. It contains lactic acid bacteria Bacillus coagulans, known for its eectiveness in the gut environment. Both variants release 0.55g of powder into mineral water upon opening.Meanwhile, the PON-TO brand has been created by Ito En to promote a new way of drinking green tea, combining convenience and fruit ﬂavour. Newly launched varieties, Pon-To Pine Matcha and Lime Matcha, each contain 1g of powder in the cap. All four beverages boast zero calories and are packaged in 190ml PET bottles.Hot pot soups DyDo Drinco has launched two winter-warming hot pot soup beverages, both containing rice to make them more ﬁlling. Each ﬂavour is available from hot vending and is meant to be enjoyed hot. Kani Nabe Soup Zousui Jitate is a crab hot pot soup with added rice, using soup stock made from kombu and vegetables to enhance the umami taste of the crab. It comes in a 185g 3P steel SOT can. Hakata Mizutaki Soup Zousui Jitate is a chicken hot pot soup using soup stock from a whole chicken with added seasoning, including yuzu-ﬂavoured black pepper. It also comes in a 185g 3P steel SOT can.© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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December 20239InnovationsDairyDairy fat alternative US food-tech company Yali Bio has introduced its precision-fermented dairy fat alternative at the Mista Growth Hack event in San Francisco. The solid hard fat, showcased in dairy-free ice cream, features a pale, buttery colour and a neutral ﬂavour. Yali Bio’s precision fermentation technology allows customisation of attributes like melting point for speciﬁc applications beyond ice cream, including non-dairy butter, cheese, baked goods and confectionery. The fat oers improved taste, texture, cooking performance and nutrition, positioning it as an environmentally friendly alternative to dairy and plant-based fats, with a nutritional proﬁle surpassing coconut oil. New ice cream flavours Halo Top and Carte D’Or have added new ﬂavours to their ice cream ranges. Brand of Brothers, supplier of licensed branded ice cream products to UK retailers, is expanding its Halo Top oering with a Honeycomb Crunch ﬂavour. The new tub is ﬁlled with honeycomb-ﬂavoured dairy ice cream and honeycomb pieces, with 370 calories per tub. Meanwhile, Carte D’Or has teamed up with Baileys to release a new Irish cream-ﬂavoured ice cream. This marks Carte D’Or’s ﬁrst collaboration with an alcoholic brand in the UK and will be a permanent addition to its ice cream tub range. Solid kefir product Synbio Tech has introduced its latest product, Krunchy Keﬁr – a solid keﬁr probiotic. Traditionally, keﬁr is a liquid dairy product, but Synbio Tech claims that Krunchy Keﬁr represents a ‘breakthrough’ in probiotic and postbiotic science. Crafted from clinically validated Abkeﬁr probiotic strains, this product surpasses traditional keﬁr oerings. Utilising a proprietary symbiotic fermentation technique, Synbio Tech preserves all active substances. Through this unique process, the company can retain a ‘wealth of postbiotics,’ which play a pivotal role in regulating cell metabolism and energy production. Used 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 – www.foodbev.com

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December 202310InnovationsBeverageSparkling apple beverage US-based Yes! Apples has collaborated with Avec to launch a new sparkling beverage ﬂavour: Fuji Apple and Cardamom. This non-alcoholic drink oers a crisp, dry expression of seasonal Fuji apples, complemented by cardamom and notes of lemon verbena, tarragon, vanilla and orange blossom. Extremely dry with no added sugar, the 8.45oz cans oer the unique taste of New York-grown Fuji apples in a refreshing, subtly spiced beverage that closely resembles sparkling apple cider. Non-alcoholic bitters Seedlip founder Ben Branson has launched Seasn, an independent brand oering non-alcoholic bitters in variants such as Seasn Light and Seasn Dark. Designed for both alcoholic and non-alcoholic drinks, Seasn Light features fresh notes of grass, lime and grapefruit, while Seasn Dark oers spicy ﬂavours of kola nut, smoked cherrywood and cinnamon. Developed over ﬁve years, these vegan, allergen-free and alcohol-free options aim to revolutionise drink seasoning. HP Sauce brown ale Camden Town Brewery has partnered with HP Sauce to craft a limited-edition brown ale inspired by the ﬂavours of brown sauce. Infused with ingredients from HP, including date puree and signature spices, the beer features a chestnut colour and background fruity notes reminiscent of HP sauce. With a hybrid fermentation for a distinctive “tangy” note, this 4% ABV ale aims to spark conversations and debates among beer and sauce enthusiasts.Gut-friendly soda Beliv’s wellness-focused soda brand, Mighty Pop, has debuted in the US with Orange Vanilla, Strawberry Hibiscus, Berry Lime and Pineapple Grapefruit ﬂavours. Boasting a blend of pre, pro and postbiotics, the USDA-certiﬁed organic soda aims to enhance gut health and immunity. Each 12oz can contains 1 billion live probiotic cultures, 3g of prebiotic ﬁbre and postbiotics, with only 3g of sugar (sweetened by agave) and 30 calories. The initial production run sold out in a month, and Mighty Pop is now available at Giant, Martin stores, Amazon, and more retailers this autumn. Sugar plum gin liqueur Diageo has introduced Gordon’s Sugar Plum Gin Liqueur, expanding its spirits portfolio with a festive twist. Crafted to enhance the classic gin with sweet plums, the 20% ABV liqueur oers a uniquely jammy, lightly spiced ﬂavour and a rich purple hue. Responding to the trend of home cocktail consumption, Gordon’s aims to provide an exciting at-home experience for consumers. The Sugar Plum Gin Liqueur is available in major UK retailers, oering a ﬂavourful option for seasonal celebrations. © 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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December 202312InnovationsFoodSilent snacks for gamers Doritos and Sips & Bites have introduced ‘Doritos Silent,’ the ﬁrst AI-augmented snack with ‘Crunch Cancellation’ technology, aimed at addressing the annoyance of snack sounds during gaming. Developed in collaboration with Smooth Technology, the six-month project analysed over 5,000 Doritos crunch sounds to create an AI database. This chip allows gamers to snack without disrupting gameplay by silencing the crunch in real time. The free-to-download software, exclusively for PCs, identiﬁes and eliminates over 3 million crunches, providing a unique and uninterrupted gaming experience. Frozen hasselback potatoes McCain Foods has launched Baby Hasselback potatoes – its largest product development in a decade – addressing consumer demand for midweek meal inspiration. Available in the UK, these skin-on, pre-sliced baby potatoes come with a salt and cracked black pepper ﬂavour sachet for customisation. Vegan and gluten-free, they score green on the nutrition trac light system, are drizzled with vegetable oil and slow-baked for added ﬂavour and crispiness. Donut-inspired Kit Kat Hershey has expanded its Kit Kat portfolio in the US with a chocolate frosted donut-ﬂavoured bar. The new addition features smooth milk chocolate layered on donut-ﬂavoured crème, aiming to recreate the experience of biting into a freshly baked donut. Available in standard and king sizes, this sweet addition becomes a permanent part of Kit Kat’s ﬂavour portfolio, joining options like mint + dark chocolate, birthday cake, and strawberry + dark chocolate. Pickle ketchup Heinz has introduced Pickle Ketchup, combining pickles’ tangy, savoury ﬂavour with the classic Heinz tomato sauce. Developed to meet consumers’ desire for unique and elevated ﬂavour experiences, the sauce incorporates natural dill ﬂavouring and onion powder for an authentic pickle taste. Rolling out in select UK retailers and set to launch in the US early next year, Pickle Ketchup aligns with the current pickle trend. Expansion into additional markets is planned for later this year and early 2024.Flavoured sea salts Maldon Salt has added two new innovations to its ﬂavoured range – Garlic Sea Salt and Chilli Sea Salt – blending their classic sea salt ﬂakes with wild and roasted garlic, and Aleppo pepper with bird’s eye chillies, respectively. These additions join the existing Smoked Sea Salt. The new salts provide a convenient way to add ﬂavour to dishes, responding to consumer demand for an extended range. © 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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December 202313PARTNER CONTENT WITH MITSUBISHI GAS CHEMICALNavigating the expanding European supplement market for brand manufacturersA 2022 global report from FMCG Gurus has revealed that a quarter of consumers have used nutritional supplements in the past two years, with a growing preference for natural products featuring familiar ingredients. However, 53% of nutraceutical users have stopped using supplements due to uncertainty about the product’s ingredients.To appeal to health-conscious consumers and build trust, companies must incorporate safe supplement ingredients supported by well-documented research. The European Commission enforces the Novel Foods Regulation (NFR), a standard that verifies ingredient efficacy and safety. A “Novel Food” undergoes a rigorous application process, including scientific data submission for approval.Following the UK’s withdrawal from the European Union, the Food Standards Agency is reviewing the novel foods authorisation process, introducing stricter labelling requirements by 2026. Existing novel foods authorised by the European Commission before 1 January 2021, remain valid in the UK, but new products must comply with the updated requirements.An exception to these changes is MGCPQQ, a supplement ingredient approved by the NFR. Developed by Mitsubishi Gas Chemical, it is a naturally derived source of pyrroloquinoline quinone (PQQ), an organic antioxidant. MGCPQQ, first introduced to the European market in 2018, undergoes a patented bacterial fermentation process, ensuring safety and quality. While PQQ alternatives exist, only MGCPQQ is EU-approved, allowing lawful sale in all NFR-regulated regions, including the EEA, UK and Switzerland. By Atsushi Sugimoto, Mitsubishi Gas ChemicalThe European nutraceutical market is poised for a transformative shift in 2024. Fuelled by proactive health trends spurred by the global pandemic, consumers are increasingly turning to natural supplements. As the market expands to meet this demand, it is crucial that consumers have access to options with rigorously vetted and researched ingredients. © 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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14December 2023As we approach the end of 2023, the FoodBev Media team reflects on the year gone by and presents their thoughts and predictions for the food and beverage industry in the upcoming year. Join us as we explore what’s on the menu for 2024. Trends 2024Chiara Marangon, account manager Sustainability has undeniably been a focal point throughout 2023, and this trend will persist into 2024, driven by the ongoing need to combat climate change. Significant strides have been made in the F&B industry, especially with the emergence of plant-based and cell-based solutions. Now, the spotlight is turning to the coffee industry. While attention has predominantly centred on sourcing practices, the next frontier involves producing coffee in a more sustainable manner and introducing coffee machines that consume less water and electricity. Professional coffee machine manufacturer Heylo has unveiled a line of machines designed to conserve energy, reduce costs and save space. They are also spearheading the #lessguiltycoffee campaign, connecting consumers with environmentally conscious coffee shops, roasters and initiatives. We anticipate more initiatives of this nature in 2024. Melissa Bradshaw, deputy editor Much like the technology we use, functional ingredients have smartened up. Nootropics – ingredients that boost brain function – will continue to be a fast-growing trend within the F&B industry. Acumen Research and Consulting projects the global nootropic supplements market to reach $8.2 billion by 2032. Brain-boosting mushrooms such as lion’s mane and reishi are a popular addition to functional products, such as Mindright’s superfood popped chips, designed to uplift mood and improve cognitive function. Rollagranola debuted a range of nootropic granolas in 2023, with each blend tailored to offer different performance benefits. ‘Calm’ features ashwagandha, lysine and matcha green tea, and promises to promote the peaceful mindset needed to conquer stress, while ‘Energize’ contains caffeine and ginseng to support focus and productivity throughout the day. In beverages, we can expect to see more mental wellbeing-focused brands emerge, such as Illicit Elixirs, launched this year with a mission to bring ‘happy hedonism’ to consumers through its range of dopamine-boosting fizzy drinks. The RTD line contains the brand’s ‘DopaJoy’ ingredient mix, which features ginseng and l-theanine among its blend of vitamins, minerals and antioxidants, claimed to support the production of the ‘happy hormone’. With awareness of mental health on the rise, the appeal of these products is sure to stretch into 2024 and beyond. © 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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December 202315Phoebe Fraser, associate editor Where carbonated sodas once ruled, a new fizzy phenomenon has taken centre stage. Make way for kombucha, the ancient remedy that has skyrocketed in popularity. The last year has seen a dossier of introductions in the ‘booch’ space, from hard wellness beverages to kids’ kombucha. In April, Caravan Coffee Roasters partnered with organic kombucha brewer Momo to develop Gesha Coffee Kombucha. The fermentation involved in coffee processing and brewing kombucha creates a natural synergy between the two and brings together Momo’s unfiltered kombucha made from light green sencha tea with Caravan’s cold brew Gesha coffee. This July saw Tim Tam Tummy launch what it describes as the “world’s first” kombucha drinks for children. According to the brand, Tim Tam Tummy aims to surpass “old-school options” by providing families with an alternative that prioritises probiotics, with each can offering 3 billion live probiotics and a daily dose of vitamin C. The drinks offer “gentle carbonation” and are available in four fruity flavours, including apple, grape, mango and pineapple. Remedy Drinks unveiled a variety of new energy drink flavours, all crafted with kombucha to provide an all-natural energy drink option. Made with raw green coffee bean extract and ginseng that delivers 110mg of natural caffeine in each can, the new sparkling energy beverages also contain live cultures thanks to the kombucha. I wonder what’s next in the world of kombucha innovations. Dan Bunt, marketing manager In a world that’s becoming more technologically advanced by the day, we are seeing new and inventive ways to communicate in the food and drink space. Social media is becoming an increasingly important tool for businesses to reach their target audience. In 2024, it will be essential to have a strong presence on social media platforms, targeting consumers with customised ads and personalised product recommendations. Smaller businesses should embrace cultivating content that showcases the start of their journey. Today’s tech-savvy consumers are looking for personalised products – something that caters to their specific needs or preferences. With the use of data, analytics and AI, businesses can start tailoring their marketing efforts towards a more technical younger audience. 2024 is set to see some incredible innovations in technology and it will be exciting to see how the F&B industry adopts them. Jake Targett, new business sales executive With the potential to shake up the global food system, cell-based foods continue to scale the agenda. From 3D bioprinted meat to cultivated fat and cell-based sausages, the sector is constantly innovating. The catch? The cost of growth serum. Bovine fetal serum (FBS) is considered a critical agent in the cell-culture process; however, its use is problematic as it is extracted from the blood of bovine fetuses that are collected during the slaughter process of pregnant cows. Along with ethical issues, FBS is expensive. This year, Omeat launched Plenty, an ethical replacement for FBS that is said to be equally effective but for a fraction of the cost. Plenty is a nutrient-rich cell culture supplement filled with growth factors and cytokines that play an essential role in regenerative medicine, cell culture and vaccine production of different types of cells. Israel-based BioBetter has pioneered a unique protein manufacturing platform for producing growth factors that uses tobacco plants as self-sustained, animal-free bioreactors. By turning tobacco plants into “natural bioreactors,” the start-up says it could bring the cost of growth factors for cell-based meat down from the normal range of $50,000-$1 million per gram to just $1 per gram. As the food industry races to address the environmental impact of traditional meat production, 2024 is poised to mark another year of significant transformation within the cell-based space. © 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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16December 2023Rafaela Sousa, news reporter This year has seen the growth of adult soft drinks as a prominent trend in the beverage industry. As consumers increasingly seek alcohol-free alternatives, the market is offering a wide range of premium choices that go beyond the usual options. It’s no longer just about trying to replicate the taste of alcohol – it’s about providing tasty beverages that appeal to the adult palate. From craft sodas to premium tonics and botanical-infused elixirs, adult soft drinks have stepped up their game, using high-quality ingredients and careful blending to create products that compete with alcoholic choices. Among the innovations is Bottlegreen’s range of dilutable adult cordials and RTD sparkling pressés. Varieties include Orange & Lemon cordial, and Blood Orange Spritz sparkling pressé, Raspberry Lemonade and Ginger Beer ‘light’ sparkling pressé. De Soi has also contributed to this growing trend with its offering, Très Rosé, a canned apéritif inspired by rosé wine. This beverage combines adaptogens such as lion’s mane, with saffron and botanicals like rooibos. Jesús Luna-López, sales director The UN projects the world population to reach 8.5 billionby 2030, posing challenges for food manufacturers. Addressing evolving consumer demands – volume, safety, sustainability, affordability and health – will drive industry innovation. Crucially, technology and equipment, including aseptic, HPP, UHT and analytical instrumentation, will evolve. Emerging technologies measure solubility and introduce multi-filling capabilities, promoting water and energy conservation on a broader scale. Nutrition and health An emphasis on clean label will become paramount. Product development will prioritise sugar reduction technologies, including enzymes, taste profiling and reformulations of existing speciality sweeteners. Moreover, there is a growing interest in functional ingredients that align with a natural approach, such as botanicals, prebiotics, collagen, proteins and nootropics. Almighty macros We can expect to see new products on the shelves, whether derived from animals or plants, that embrace simplicity with fewer ingredients, promoting a healthier lifestyle. For instance, yogurts and desserts will be developed with high-quality proteins, real fruit and reduced sugars. Simultaneously, protein bar and powder companies will further establish their presence in the lifestyle category by introducing blends that cater to a diverse consumer base. James Taylor, awards marketing executive As we raise our glasses to a new year, packaging design has proved to be a vital ingredient for success in the food and beverage industry. The design of a product has become pivotal in driving consumer choices and brand perception. A consumer’s immediate impression of a product comes from its design in the context of its surroundings, whether on a store shelf or an online marketplace. Hence, innovative packaging must visually captivate while effectively communicating the products’ benefits and setting themselves apart from neighbouring competitors. Brands are therefore increasingly leveraging design to express their individuality, tell a story and forge a connection with their audience. This evolution goes beyond traditional product marketing; it’s about establishing trust and becoming a reliable brand. The role of transparency here can’t be understated either. Authenticity extends beyond a promise on a label; it hinges on the actions brands make. Consumers are discerning and value brands that can walk the talk. Packaging design has transitioned from being a vessel to increase sales to becoming a trusted friend, which fosters brand loyalty. It’s about captivating, connecting and credibility. © 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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Louis Porcelli, social media & campaigns executive In sport, it’s all about the fine margins and competitive gains. Athletes are trying to perfect each component that contributes to their performance. And the same goes for esports (electronic sports). According to Statista, the esports market worldwide is projected to reach a revenue of $3.8bn in 2023. Gaming in households grew during the Covid-19 pandemic, with the demand to socialise digitally. Hand-eye coordination, quick decision-making, concentration and maintaining focus are all important skills for gamers. As the gaming community grew, food, beverage and dietary supplement brands joined the market, and will continue to offer solutions to improve gaming capabilities in 2024. During Vitafoods Europe 2023, Givaudan showcased Cereboost, an American ginseng extract that it says is clinically proven to improve concentration, working memory, calmness and self-confidence, and reduce mental fatigue. This smart adaptogen ingredient is designed to be incorporated into capsules and gummies, offering gamers and esport enthusiasts something multi-functional and convenient. Snacking is also a mainstay of the gaming world. Doritos unveiled what it says is the “first-ever” silent chip, Doritos Silent. The new concept is powered by ‘Crunch Cancellation’ technology, where the sound of someone’s voice is separated in real-time from the noise of the crisps’ crunch. The AI then works to stop the crunch audio from being sent down to the microphone – meaning gamers can snack without it distracting them from their game.As the gaming and esports industry undergoes rapid growth and diversification, a parallel evolution is underway in food and beverage manufacturing, with an increasing focus on catering to this dynamic market. Our best qualityis our abilityto offer youtop qualityfruit ingredients for the food and beverage industrywww.vog-products.it

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18December 2023Will Field, Awards consultant In the F&B industry, AI and robotics serve as a catalyst for operational excellence. By automating and refining processes, they not only boost productivity but also pave the way for substantial cost savings. Whether it’s elevating quality control through automation or predicting maintenance needs, AI empowers businesses to operate with heightened efficiency, ultimately slashing costs and enhancing overall profitability. While the myriad benefits and possibilities of AI and robotics are evident, its adoption in the F&B industry is still relatively nascent. Anticipate a surge in innovation and unique applications in the coming year. From revolutionising the factory floor to reshaping the creation of final products, AI is poised to transform the industry’s mindset. It will enhance food safety and production efficiency, personalise customer experiences and enable sustainable practices. Jonathan McGowan, awards marketing executive While health and wellbeing are significant trends in the F&B space, consumers are still seeking moments of indulgence and luxury. Desserts and confectionery help to achieve this and have always held a cherished place in the hearts of consumers. Ongoing innovations continue to pique interest, offering a smörgåsbord of sweet possibilities for businesses and consumers alike. A recent report by T. Hasegawa highlights a preference among consumers for simplicity in sweet offerings. They lean towards familiar products and ingredients, seeking comfort and nostalgia in their treats. According to Mintel research, 48% of people say that texture is an important part of the overall experience of eating desserts. Brands looking to enhance indulgence can layer flavours and textures to help products stand out in a saturated market. Additionally, more than 39% of consumers are interested in unique flavour pairings within the dessert category. The landscape is witnessing an expansion of brand and product partnerships, signalling exciting collaborations and limited-edition creations on the horizon. David Echevarría, news reporter Cocktail lovers often wish they could enjoy their favourite drinks without having to do the shaking and stirring themselves – enter the alcoholic RTD. This year, we’ve seen a bevy of RTDs released and there seems to be no signs of the category slowing, from bar quality cocktails to hard iced coffees and a plethora of non-alcoholic options. Alcoholic coffee RTDs are gaining popularity, and Howie’s Spiked is making its mark with a hard latte line, called Alc-A-Chino. Crafted with distilled vodka, this beverage boasts a 13.5% ABV. September saw coffee-flavoured whiskey brand Kentucky Coffee enter the RTD category with the launch of its new cold brew range, available in three flavours – black, vanilla and mocha – each with a 5.9% ABV. Also in September, BrewDog Distilling Co announced the launch of Wonderland Cocktails, a new collection of five RTD “bar quality” cocktails. The new beverages include Classic Mojito, Classic Margarita, Espresso Martini, Cantarito Paloma and Passionfruit Martini. The range is designed with an innovative feature: the cans contain differing volumes of liquid, allowing consumers to shake specific cocktails to aerate the product and deliver a smoothness of serve and additional texture. Given the popularity and rising number of innovations emerging in the RTD category, there is no predicting what 2024 has in store. © 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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20December 2023A clean-cut issue: can all ultra-processed foods be tarred with the same brush? Keeping it cleanIncreasing discourse around ultra-processed foods (UPFs) within the plant-based industry has led manufacturers to consider how they can innovate with ingredients that fulfil the clean label demand while still presenting the required taste and textural qualities. Melissa Bradshaw, editor of The Plant Base, explores the factors driving clean label product development and how the category is responding. Amidst the broader discussion on UPFs in the F&B industry this year, the dialogue has particularly heightened within the plant-based sector, prompting alt-meat makers to swiftly counter claims that their products might be unhealthy. The Nova system, a classification framework developed by researchers from the University of São Paulo, Brazil, generally categorises UPFs as foods that have been industrially formulated with the use of processing techniques and multiple additives (often synthetic) to enhance flavour, make products hyper-palatable and increase shelf-life. For plant-based meat products to provide an alternative that closely resembles their conventional counterparts, they often require industrial processing techniques such as extrusion to deliver the desired organoleptic properties like flavour, texture and mouthfeel. A clean-cut issue? The topic has sparked debate as to whether all UPFs can be tarred with the same brush. Some are adamant that the mere inclusion of such additives is linked to long-term health issues. Others argue that there is not enough evidence to support this, suggesting that it is the often-unbalanced nutritional profile of these foods – such as those © 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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December 202321containing high levels of sugar, salt and saturated fat or low levels of fibre – damaging their health credentials, rather than the methods of processing and additives themselves. Ayana Bio, a food-tech company utilising advanced cell culture technologies to produce bioactive ingredients from plants and fungi, recently conducted consumer research to discern the perspectives of Americans regarding UPFs. The results showed a split of opinion – while most respondents (57%) considered UPFs to be unhealthy, a still significant 43% did not. Additionally, 67% of respondents said they would be willing to pay more for a UPF that contained more nutritious ingredients and delivered health benefits, and 62% of parents with children under age 18 said they would be willing to include UPFs in their diets if they had better ingredient quality. Frank Jaksch, CEO of Ayana Bio, believes that a more realistic approach is to improve these foods rather than banish them from diets. “Food processing is necessary to provide cost-effective options to feed the expanding population,” he told FoodBev. “We absolutely need to change the narrative around processing aids, because processing food doesn’t have to result in low nutritional value. In fact, processing can help incorporate nutrient-dense ingredients in easy, convenient foods so that they deliver health and wellness benefits, not just empty calories.” He added that technologies such as plant cell cultivation can help produce affordable and 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© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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22December 2023nutrient-dense ingredients for plant-based foods by growing plant material directly from cells, then optimising for important characteristics like high levels of antioxidants, stability and purity. Less is more While the jury is still out on whether UPFs are inherently harmful, many plant-based manufacturers are formulating their offerings with the clean label demand in mind. Robert Lambert, marketing manager at ingredients specialist Ulrick & Short, said that more scrutiny is being placed on manufacturers and brands for greater transparency, particularly within the plant-based space. This is partly due to concerns around plant-based UPFs entering the spotlight, but also the fact that the plant-based consumer is “typically more conscious of ingredient labelling and foodstuffs more generally,” he added. The company has unveiled a new ingredient this year, Complex Zero, hailed as a market-first solution that is “novel in many respects”. “Complex Zero is comprised of simple and sustainably sourced ingredients: sweet lupin, grey pea, faba bean, upcycled rapeseed paste and salt,” Lambert explained. “These undergo minimal processing via natural, non-chemical methods; therefore, the ingredient has an ultra-clean declaration. The production broadly involves soaking of the raw material crops, then they are simmered, blended and minced.” The versatile ingredient, which has a subtle nutty undertone, can be used in a range of applications such as burgers and meatballs, stews, savoury pastry products and ready meals. It is also suited to high-protein sweet and savoury bakery applications. Per 100g serving, it contains just 0.6g of saturated fat as well as 11.6g of fibre and 13.4g of protein. Plant-based meat companies such as Umiami, which develops whole cut-style products, are now emphasising the clean label credentials of their offerings to differentiate themselves in the plant-based meat market. Umiami develops its plant-based chicken fillets using less than ten ingredients, allowing for a shorter and more consumer-friendly label. According to the company, it achieves this through its ‘umisation’ technology, which uses plant matrices to produce a fibrous texture and control the size, direction and thickness of the fibres, resulting in a realistic meat-like texture without the use of additives, including methylcellulose. “Although widely used as a food additive, methylcellulose doesn’t contain a single beneficial nutrient,” said Martin Habfast, co-founder and growth director of Umiami. “There are plenty of natural alternatives that produce the same results in terms of texture, so we choose to focus on these.” Clean controversy The subject of UPFs has divided opinion within the industry, and is likely to continue to stir up debate, particularly as new research emerges. In November, a new pan-European study was published in The Lancet journal, which found that while higher consumption of UPFs was linked to increased risk of cancer and cardiometabolic multimorbidity, this varied depending on the sub-category: animal-based products and artificially- and sugar-sweetened beverages were associated with the highest risk, but plant-based alternatives were not associated with risk, alongside ultra-processed breads and cereals. This supports the argument that all UPFs are not created equally, and as such, other factors including overall nutritional profile should be considered when examining what makes up a healthy, balanced diet. Either way, clean label will be a long-term trend as more consumers become conscious of the ingredients in their food. Innovative manufacturing methods and creative uses of natural ingredients will be key to the development of future plant-based analogues that mimic their meaty counterparts, while keeping labels short and simple. © 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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24December 2023Smart sipping “The RTD dairy category meets several important needs,” Anne Hoest Stenbaek, head of marketing at Arla Foods Ingredients, told FoodBev. “Consumers want high-quality protein in a convenient on-the-go format. Moreover, they want it from a familiar source – manufacturers need to ensure they’re using the right protein, with naturality and nutritional value being critical drivers for purchase.” Reshma Patel, marketing manager at Yakult UK & Ireland, added: “Consumers are looking for daily, quick fixes that fit their busy lifestyles to stay on top of their health needs, and it makes sense to offer consumers a solution to cover more than one concern”. Earlier this year, Yakult launched Yakult Plus, a new beverage designed for those who want to be more proactive about their health but lack the time to fit healthy solutions into their lifestyle. The 65ml bottles contain 20 billion friendly bacteria (L. casei Shirota), as well as fibre and vitamin C to support immunity and lower fatigue. Clinically backed Yakult’s strain is scientifically proven to reach the gut alive and increases the lactobacilli and bifidobacteria in the gut, as Patel noted. “It has been extensively researched over the last 85 years and is exclusive to Yakult products.” Another company focusing on gut health is Biotiful, a UK-based kefir brand that produces protein-packed yogurts and drinks containing billions of gut-friendly cultures. In August, Biotiful introduced its Kids Kefir line of yogurt drinks, “packed with good bacteria, no added sugar, calcium and all-natural ingredients, all of which support gut health and immunity and promote strong teeth and bones,” Natasha Bowes, Biotiful’s founder and managing director, said. Biotiful conducted research and found that when parents purchase yogurt or yogurt drinks for their children, their primary consideration is the health benefits associated with the product. “That is why we’ve created something that is not only delicious but with the lowest sugar levels of any kids gut health product,” Bowes added. “We can stand over the fact that Biotiful Kids Kefir is a genuinely nutritious option for children’s breakfasts, lunchboxes or a mid-afternoon snack.” In the post-pandemic era, consumer behaviours that were shaped by Covid-19, such as increased health consciousness and a preference for convenience, have become the new norm. Among the recent wave of innovation, a fusion of these two trends has taken centre stage. Cue ready-to-drink (RTD) dairy beverages. FoodBev takes a look at those making the biggest splash. Novelty Nestlé Health Science has recently introduced an RTD innovation within its Carnation Breakfast Essentials brand, catering to children while remaining suitable for the entire family. This launch encompasses a range of nutritional drinks that are inspired by the flavours of ‘Girl Scout’ cookies. The nutrient-packed beverages are designed to “taste great to appeal to even the pickiest eaters”. They contain 21 vitamins and minerals to help meet daily nutritional needs and are beneficial for kids aged four years and older, teens and adults. The beverages provide 25% of the daily recommendation of calcium, 50% of vitamin D and 100% of vitamin C, as well as 10g of protein. “Novelty is a big market driver,” Arla Food Ingredients’ Hoest Stenbaek said. “So, a lot of our recent R&D has focused on developing innovative solutions for categories like clear sparkling protein waters or fermented protein beverages.” Earlier this year Arla Foods Ingredients unveiled Lacprodan ISO.WaterShake, a 100% whey protein isolate for clear protein waters, and Lacprodan ClearShake, which delivers high-quality protein with a refreshing soft drink taste. Every consumer group has its own needs and preferences – from the hardcore enthusiasts looking for premium ingredients and functionality, to ‘healthy lifestyle’ consumers who are more likely to prioritise taste and naturality. “Reflecting that, we offer a range of high-quality whey ingredients, so whichever segment you’re targeting, there’s a perfect solution,” Hoest Stenbaek added. One of Arla Foods Ingredients’ newest whey ingredients, Lacprodan BLG-100, is a pure beta-lactoglobulin packed with nutritional power. It is 45% higher in leucine than other whey proteins, which Hoest Stenbaek says boosts muscle protein synthesis post-workout. The company also unveiled “the first ever” organic micellar casein isolate, MicelPure, with a minimum of 87% native protein naturally high in calcium making it ideal for RTDs with an active nutrition positioning. This September saw dairy giant Danone introduce GetPro, a new line of high-protein dairy snacks “designed for people who want to get more out of their workouts”. The range of 11 products is all non-HFSS and includes high-protein yogurts, RTDs, © 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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mousses and puddings, all containing between 15g of protein per serving. The RTDs in the line-up are designed to support muscle recovery and growth, and come in flavours such as strawberry, caramel, chocolate and vanilla cookie.A Danone spokesperson told FoodBev that the range is one of its “biggest launches in recent years” and its mission is to support people in their fitness journey. It follows Danone UK & Ireland’s announcement earlier this year that as part of its health commitments, it will ensure that at least 90% of products by sales volume will be non-HFSS. This year has seen industry giants launching masses of new concepts as they strive to stand out from the crowd and be consumers’ top choice. Each product caters to diverse needs, from tickling children’s tastebuds to building muscle mass post-workout, while emphasising taste and nutritional excellence. 2024 promises a continuum of pioneering products, reshaping the essence of health in every sip. DISCOVER OUR PLANT-BASED INGREDIENTSDISCOVER OUR PLANT-BASED INGREDIENTSstarches • proteins • bres • akes • granulesmade from potatoes and peasmade from potatoes and peaslearn morelearn moreVISIT US AT VISIT US AT FOOD INGREDIENTS EUROPE FOOD INGREDIENTS EUROPE 2023 IN FRANKFURT2023 IN FRANKFURTBOOTH #3.1J182BOOTH #3.1J182artwork2.indd 362artwork2.indd 362 29.09.2023 12:38:3129.09.2023 12:38:31DISCOVER OUR PLANT-BASED INGREDIENTSDISCOVER OUR PLANT-BASED INGREDIENTSstarches • proteins • bres • akes • granulesmade from potatoes and peasmade from potatoes and peaslearn morelearn moreVISIT US AT VISIT US AT FOOD INGREDIENTS EUROPE FOOD INGREDIENTS EUROPE 2023 IN FRANKFURT2023 IN FRANKFURTBOOTH #3.1J182BOOTH #3.1J182artwork2.indd 362artwork2.indd 362 29.09.2023 12:38:3129.09.2023 12:38:31

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26December 2023KO Classic Gin blends tradition with the untamed spirit of Kenya. Hand-picked roses from Mount Kenya deliver a subtle sweetness, while liquorice root from Malindi adds depth. Zesty lemongrass from Kabati provides vibrancy, and fragrant bay leaves from Kinangop offer a hint of intrigue. Experience a safari of flavours from the heart of Kenya.Best alcoholic beverageAfrican Originals, Kenyan Originals Classic GinThe recipients of this year’s World Beverage Innovation Awards were formally recognised during a live ceremony at BrauBeviale in Nuremberg, Germany, held from November 28-30. Congratulations to the winners across all 23 categories, encompassing excellence in alcoholic and functional beverages, sustainability campaigns, innovative packaging, and much more. Kynd’s Brightening Antioxidant Shot is crafted with natural ingredients, including collagen tripeptide, sodium hyaluronate and ceramide. Snow crystal tomato and UmbrellaV offer natural UV protection, reducing UV spots by 4.1% after eight weeks. Rosa canina extract provides whitening properties, reducing reactive oxygen species (ROS) production by 44%, while amino acids like glycine and l-cysteine hydrochloride support collagen synthesis. Astaxanthin safeguards against UV-induced ROS, and nicotinamide mononucleotide promotes DNA repair, reducing wrinkles by 10.3% in eight weeks. Best beverage concept Global Health Initiative, Kynd Brightening Antioxidant ShotYili’s Meiyitian brand innovates with its White Lactobacillus Drink, addressing declining popularity inthe category. Positioned as a leader in the “new generation of healthy lactobacillus drinks,” it offers zero fat, 25% less sugar and dietary fibre equivalent to 1.5 apples. The introduction of this popular flavour, sourced from Vietnam, aligns with the trend of refreshing ingredients and out-of-home consumption. Best dairy beverage Yili Group, Meiyitian White Lactobacillus Drink – Calamansi flavourFhirst Living Soda is a zero-sugar beverage that offers 2 billion live probiotic cultures per serving, micro-encapsulated for stability. Fhirst’s Passion Fruit variant delivers a refreshingly sweet taste with a gentle fizz, providing 5g of dietary plant fibre and immune-boosting zinc. As a guilt-free soda supporting gut, immune and brain health, Fhirst redefines functional beverages with a focus on taste and functionality. Best functional beverage Fhirst, Living Soda – Passion FruitWorld Beverage Innovation AwardsWORLD BEVERAGEINNOVATION AWARDSWINNER2023© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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December 202327Tezahn is a botanical cold infusion rooted in yoga and Ayurvedic principles. Beyond hydration, it transforms water into a wellness divine drink, nurturing mind, body and spirit. The Wellness Box features nine organic infusion bags with unique flavours like Tulsi & Spices, Mint & Turmeric and Ginger & Jaggery, promoting immunity and wellness. Certified by CDFA and Green America, Tezahn embraces ethical values, sustainability and fair-trade practices. Best infusion/botanical beverageTezahn, Herbal Cold Infusions Wellness Box Hop Wtr offers a bold, piney flavour profile with brewer-approved hops like Citra, Amarillo, Mosaic and Azacca. With seven flavours, including Classic, Lime, Blood Orange and Peach, each can is alcohol-, calorie-, carb-, sugar- and gluten-free. Infused with functional ingredients like l-theanine for mood and cognitive function and ashwagandha for relaxation, Hop Wtr features a 120% daily vitamin C boost. This versatile beverage serves as a beer replacement, mixer or hydrating alternative.2023 WinnersBest low/no alcohol beverageHop WtrGoodBrew’s Cold Brew Vitamin Boost Vanilla Latte is a guilt-free delight, combiningrich, smooth cold brew coffee with cashews, coconut, oats and gut-friendly agave. Packed with vitamins C, D and B12, this sweet and creamy latte is both satisfying and nutritionally enriched. It contains no refined sugar, dairy or artificial additives. Utilising high-pressure processing, the brand’s cold brews preserve nutrients and freshness. Best natural/ organic beverageGoodBrew, Cold Brew Vitamin Boost Vanilla LatteDirty Cøw Plant Based Cre*m Liqueur offers a dairy-free twist on the classic cream liqueur, free from all 14 major allergens and animal products. With notes of French vanilla and butterscotch, the Sooo Original flavour provides a luxurious, creamy mouthfeel. Embracing a mission to “feel good being bad,” Dirty Cøw stands out as a plant-based brand that does not compromise on its vegan values. Best plant-based beverageDirty Cøw, Plant Based Cre*m Liqueur Securing its second win, African Originals’ KO Purple Haze Gin is a masterful blend of botanicals that transforms the premium drinking experience. Hand-selected butterfly pea flowers give this gin a slight purple hue, creating an air of mystique. Infused with apple bits, mango cubes, rosehip husks and delicate rose petals, it offers a symphony of sweet, floral and fruity notes. The addition of loose-leaf purple tea from esteemed Kenyan estates adds depth and complexity, while a hint of rose petals imparts elegance.Best premium beverageAfrican Originals, Kenyan Originals Purple Haze Gin© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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28December 2023Blake Lively founded Betty Booze with a simple idea: that what we drink should be held to the same standards as the food we eat. Pairing the freshest fruits, spices and herbs with real spirits and just the right number of bubbles creates unmatched, unmistakably delicious drinks. Crafted with only sparkling water, premium tequila and real juice, and no artificial flavours, colours or sweeteners.Best sparkling beverageBetty Booze, Sparkling Tequila with Lime ShisoElectrolit, a hydration beverage made from pharmaceutical-grade ingredients, has expanded its low-calorie portfolio with the launch of Blue Raspberry Zero. Catering to health-conscious consumers, the Zero line-up delivers lower calorie, lower sugar options with key electrolytes for rapid and effective hydration. Designed for athletes, fitness enthusiasts and beyond, Electrolit Zero features scientifically-backed ingredients like magnesium, potassium, calcium and sodium lactate for healthy hydration.Best sports/energy beverage Electrolit, Blue Raspberry ZeroCygnet 22, born from the vision to disrupt the traditionally male-dominated spirits industry, is a ‘best in glass’ gin crafted just six miles from owner Katherine’s hometown in Swansea, Wales. Teaming up with co-founder and influential designer, Eric Villency, they created a bottle weighing 50% less than the average. Recyclable and refillable, Cygnet 22 promotes a circular economy, encouraging consumers to repurpose the bottle as a water carafe or single-stem vase, embodying a commitment to regeneration and upcycling.Best glass designCygnet Distillery, Cygnet 22BearField’s Candy Cans, a range of “surprisingly weird and unique” sparkling beverage cans, introduces a visual spectacle with vivid, multicoloured designs. Utilising Ardagh Metal Packaging Europe’s H!ghend technology, each can boasts a coordinating end, setting new standards in branding. Available in Europe and Canada, the Candy Cans range, with its six unique H!ghend designs, emphasises the brand’s commitment to innovation and is aimed at fun-seeking consumers. Best metal design Ardagh Metal Packaging, Candy Cans featuring H!ghend © 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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PepsiCo wins again with its 7UP refreshed visual identity system (VIS) and packaging to appeal to a younger, global audience. The new VIS balances timeless and modern aesthetics, creating a distinctive brand image. The update extends to 7UP Zero Sugar, ensuring an intentional presence while aligning with the core brand. With a punchy, positive design, 7UP shifts to an uplifting experience, introducing the concept of “UPliftment” through compelling visuals that highlight ‘UP’ as a key brand asset.Best packaging designPepsiCo, 7UP Global Brand RestageIn celebration of Earth Day, Pepsi launched its latest sustainable packaging innovation in China – the brand’s first label-free PET bottle, available in multipack format. This bold product eliminates the plastic label and ink printing at the bottle cap, significantly reducing the carbon footprint across its life cycle. The label-free design allows for easier recycling, and the bottles are packaged in an outer wrap made from 24% recycled plastic, featuring a ‘widely recycled’ icon for consumer guidance. Best environmentally friendly packagingPepsiCo, Pepsi Label-free MultipackInternational Food, Drinks & Food Service ExhibitionBARCELONA18 - 21 March 2024Gran Via Venuewww.alimentaria.comA unique Food, Drinks and Gastronomy Experience

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30December 2023AB InBev’s SODA revolutionises supply chain management by providing a fully in-house developed solution. Utilising sensors and gateways on the plant floor, SODA captures real-time data, enriches it with master data and sends it to the cloud for comprehensive operational insights. What sets SODA apart is its autonomy for frontline operation teams, offering visibility through a unique network effort, detached from third-party vendors. With $25 million in realised benefits in 2023 and plans for over 160 operations worldwide, SODA is an innovative, scalable platform driving faster decision-making and significant financial gains.Best manufacturing/processing innovationABInBev, SODA (Supply Open Data Access) Pubinno’s Smart Tap, driven by patented AI and robotics, addresses two major issues in the draft beer industry – waste and data scarcity. Controlling beer flow and monitoring various system parameters, including pressure, cleaning, temperature, keg freshness and foam levels, ensures optimal beer quality and taste regardless of location and time. The user-friendly design aids bartenders in multitasking during peak hours, while bar owners and breweries benefit from sales tracking and increased profits. Smart Tap achieves up to 20% savings per keg. Present in over 60 cities, it has served 60 million pints and saved 700 million litres of water.Best technology innovationPubinno, Smart TapTake, a Brazilian start-up, collaborated with Graphic Packaging to create an autonomous shopping experience via the Take app. Users scan a QR code on smart fridges, unlock the cooler and enjoy a frictionless grab-and-go experience. The six-bottle clip for beer purchases allows accurate reading and charging by extending bottle caps through the pack. With a secure glued sleeve, tabs and perforations for easy removal, the clip ensures safe handling and efficient loading at Graphic Packaging’s facility.Best packaging innovationGraphic Packaging International, Take Smart Fridge Beer PackPure by Monin is a collection of six concentrates crafted without added sugar, sweeteners or preservatives. Made with pure juice and natural flavours, these concentrates offer an intense and gourmet profile. Ideal for enhancing a variety of beverages, from flavoured water and cold brews to low-sugar lemonades, iced teas and cocktails, Pure by Monin allows consumers to enjoy rich flavours without the addition of sugar or extra calories.Best health/wellness innovationMonin, Pure by Monin© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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December 202331Duotank presents the future of sustainable on-trade beer transport with the Lightweight Tank Beer Truck (LGT). This solution addresses rising CO2 emission restrictions, featuring quick-change tanks and static-mounted variants for efficient distribution. Complemented by a city hub and recyclable bag system, LGT minimises truck movements and offers a two- or three-times smaller CO2 footprint than traditional kegs. Chiber is a natural fibre derived from mushroom stems that enhances product quality, freshness and shelf-life and offers broad-spectrum protection against spoilage microorganisms. Its allergen-free and eco-friendly production process ensures no impact on taste, texture or appearance. Chiber is Whole Foods Market accepted, vegan, kosher, halal, organic and non-GMO compliant, making it suitable for six product categories. With regulatory approvals in 70 countries, Chiber is a breakthrough for manufacturers and retailers seeking healthy and sustainable solutions for extended product shelf-life.Best ingredient innovationChinova Bioworks, Chiber Best CSR/sustainability initiativeDuotank Tankbeer Systems, Emission-free Lightweight Tank Beer Truck The Aussie team behind Noot – formed after they sold the distribution rights of Rekorderlig Cider in the US, UK and Australia – ventured into the no-alcohol trend during the pandemic. Recognising the growing demand for healthier options, they created Noot – a zero alcohol and zero sugar alternative. Market data supports the rising trend in low- and no-alcohol options, and Noot, with its three cocktail variants at just ten calories per serve, is poised to trailblaze this new category domestically and internationally.Dairy Farmers of Canada committed to achieving net-zero GHG emissions by 2050 in response to the global dairy industry’s challenges and the climate crisis. The “I’m in” campaign, highlighting Canadian farmers’ ongoing efforts, resonated through a comprehensive 360 marketing campaign, resulting in a 17% increase in positive attitudes, a 42% net rise in purchase consideration and a 54% growth in website traffic. The initiative not only provided farmers with a platform but also reassured consumers that Canadian dairy aligns with their values, promoting confidence in products made with 100% Canadian milk.Best marketing campaignDairy Farmers of Canada, Net-Zero by 2050 – We’re InBest new/start-up businessNoot© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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32December 2023Raise a glassPerhaps the biggest benefit of glass packaging is that it is 100% recyclable, allowing for an infinite recycling loop without loss of quality. Its thermal resistance makes it able to withstand high temperatures and its corrosion-resistant properties set it apart as it resists acids and other chemicals found in various foods and beverages.Despite its myriad positive attributes, glass packaging has its drawbacks, such as its heavy weight and the carbon-intensive nature of its production. Given these challenges, numerous glass production companies are innovating approaches to minimise environmental impact through reduction and reuse strategies.Lowering emissionsTo combat the high environmental cost of producing glass, Ardagh Glass Packaging (AGP), opened a factory with a new NextGen furnace, which produces some of the first bottles with low-carbon technology. First fired in November, the furnace initially operated as a conventional system, using 20% renewable electricity and 80% gas. It is now progressing through a planned start-up process, aimed at reaching a target of 80% renewable electricity and 20% gas in the coming months, to deliver maximum energy efficiency and decarbonisation.An independently verified life cycle analysis has indicated that, once the NextGen furnace is operating at 80% renewable electricity and 20% gas, there will be a 69% reduction in CO2 from a typical 330ml glass bottle produced in the new furnace, compared with one produced in a conventional furnace used by AGP.Martin Petersson, CEO of AGP Europe, said: “This is an incredible breakthrough for the glass industry. The potential to produce a glass bottle with a The importance and utility of glass go without saying, and with a history spanning over 4,000 years, there is no indication that its usage will diminish anytime soon. Nonetheless, a wave of innovations in lightweighting and decarbonisation are taking centre stage in this sector, striving to forge a more sustainable process. FoodBev explores how this is being achieved.69% reduction in CO2 is a significant step towards decarbonising the glass manufacturing process.”Decarbonising is not just the focus of AGP. Martin Kosaber, head of marketing for Slovenian glass bottle manufacturer Hrastnik1860, told FoodBev how the company is reducing its carbon emissions: “We are investing in energy-efficient technologies, such as the replacement of fossil fuels with environmentally friendly alternatives like hydrogen and increased usage of electricity in comparison to natural gas. This reduces energy consumption and lowers CO2 emissions.”He continued: “Additionally, we have implemented solutions to reduce all aspects of emissions, including water usage reductions. For instance, in 2018, we successfully reduced water consumption by 50%. We are focusing on a culture of continuous improvement and innovation, ensuring we stay at the forefront of sustainable practices.”Spanish glass production company Estal is also on the lookout for greener ways to produce and transport glass. A spokesperson for Estal said: “As far as transport is concerned, we prioritise short supply chains. We analyse our own routes and those of our suppliers and monitor the glass from its point of origin…We believe that sustainability should be applied at all levels of the company, from the birth of the bottle to the end consumer’s table.”Achieving circularityA term often used in the glass packaging sector is ‘circular’. The concept hinges on the idea that once an item is returned, it can undergo reuse or transformation into another form within the supply chain. In terms of glass, this translates to the cleaning and re-utilisation of bottles, or melting them down for the creation of new ones. © 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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December 202333In line with this concept, Vetropack has developed Echovai, a lightweight returnable bottle. Evan Williams, Vetropack’s chief commercial officer, explained how Echovai is the first returnable bottle made of tempered lightweight glass, boasting a weight reduction of up to 30%, as well as greater stability and significantly less scuffing than on a standard bottle. “The result: great cost-effectiveness and high re-circulation,” he said. “This has been proven time and time again – we have been running our proof of concept in the market for beer and carbonated beverages for over three years. Echovai bottles simply set new standards in terms of sustainability.”Williams continued: “Echovai bottles bring all the advantages of a one-way glass bottle to returnables. Standard returnable bottles have to be heavier and usually show scuff marks after a few returns. Consequently, producers that are unwilling to compromise on the look and branding of their packaging shy away from returnables. Echovai eliminates this problem and thus becomes a viable option for producers currently using one-way glass bottles or even PET or metal.”To achieve a more circular economy, Vetropack has also invested in a ‘smart’ production facility. “At our new production facility in Boffalora sopra Ticino, Italy, smart technologies and circulatory systems for exhaust heat and water are contributing to resource-efficient and sustainable production,” said Williams. “And that is just the beginning, we have started developments to fully electrify our production so that, eventually, we will be able to use 100% renewable energy.”The benefits of glass within the packaging sector are abundantly clear, with companies constantly evolving and innovating to create a sustainable system. Lowering emissions and creating a circular economy is vital to that sustainability. Kosaber from Hrastnik1860 explained the next steps in sustainable glassmaking. “These include continued efforts to reduce energy consumption and emissions through more efficient melting processes and the use of renewable energy sources. The next step is an exploration of alternative raw materials that have a lower environmental impact while still maintaining Sustainability should be applied at all levels, from the birth of the bottle to the end consumer’s tablethe purity and safety of glass containers. The adoption of advanced technologies is very important, such as automation and digitalisation, to enhance efficiency and reduce resource usage in glass production.”He concluded: “Last, but not least, is designing glass containers with minimal environmental impact, including lightweight packaging to reduce emissions and smart packaging solutions to enhance the user experience”. © 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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34December 202334Ice, once a simple ingredient for keeping drinks cold, has evolved beyond its traditional role. Well-shaped ice can enhance a drink, while poorly shaped ice has the potential to spoil it. The right shape can minimise dilution of the finished drink, while creating subtle textural nuances. FoodBev takes a plunge into the ice production sector and examines the role of ice morphology in shaping the drinking experience.At first glance, it might all just seem like frozen water. However, the choice of ice in your drink can redefine the entire experience. For cocktails, one-inch cubed ice is ideal for shaking or stirring. Larger cubes melt more slowly, maintaining drink chill without excessive dilution, perfect for serving drinks ‘on the rocks’. Meanwhile, crushed, shaved or chipped ice melts faster, but imparts a frosty chill and introduces an appealing texture to your drink. Among mixologists and beverage specialists, there is a rising recognition that the choice of ice is as pivotal as selecting the drink itself. Whether incorporated into soft drinks or cocktails, used in a mixer or placed directly in the glass, ice serves as a ubiquitous ingredient in many beverages. And as it melts, it becomes an intrinsic part of the overall drinking experience. From classic cubes and spheres to rectangular blocks and nugget ice – known for its chewable texture – these frozen gems are cut and shaped in various forms, each serving a specific purpose in the beverage world. “The importance of ice in drinks cannot be understated,” Roz Scourfield, national sales manager at commercial ice machine maker Hoshizaki UK, emphasised. “Ice needs to be high-quality, with a slow dilution rate to avoid watered down drinks.” Avoiding a meltdown Beyond its visual appeal, ice serves a functional purpose: slowing or speeding up the rate of dilution. Different ice shapes and sizes melt at varying speeds, impacting a drink’s flavour profile. Ivan Villalba, director of globalisation and Americas for Know Ice, commented: Precise shapes, clarity and transparency of ice have evolved into integral aesthetic components of the overall beverage experience. These factors extend beyond mere visual appeal, influencing consumer social image, event perception and an organisation’s presentation. While the visual aspect is crucial, an equally significant consideration is the thermodynamic function and performance of the ice. It must not only meet but exceed expectations to ensure that enhanced aesthetics align seamlessly with the desired beverage experience.” Villalba told FoodBev that the evolution of specialised ice types offers a means to distinguish one point of sale from another, even when handling the same Cut gems© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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December 202335beverage contents. He added: “While the beverage and its temperature may remain consistent, the presentation can differ significantly to target specific markets...But the challenge lies in producing these specialised ice spheres at high volumes, revealing the complexities tied to the laws of thermodynamics and the intricacies of automation.” According to David Rees, marketing manager for Hubbard Systems – the UK distributor of the Scotsman brand of ice machines – choosing the appropriate type of ice for beverages enhances the presentation of drinks. Scotsman’s Gourmet Supercube, for example, is a distinctive thimble shape made using a freezing process that creates clear, hard ice. “This means it melts slowly, its large surface area allowing it to quickly and efficiently cool the drink, while minimising the dilution effect,” Rees explained. “This makes it ideal for serving premium drinks like scotch on the rocks.” Adding to this perspective, Hoshizaki’s Scourfield shed light on the complexities of choosing the right ice shapes: “When it comes to pairing ice shapes with specific drinks, spirits and cocktails can be the most difficult to get right. For example, a classic Old Fashioned cocktail calls for a large singular ice cube or sphere, whereas a traditional rum and coke may be more suited for nugget ice.” She continued: “...Beyond the aesthetic advantages, the practical shape and density of an ice sphere guarantee slower dilution, so the quality of drink pairings will last longer, leaving customers satisfied”. But it’s not all about cocktails or alcohol, Scourfield noted. “Iced coffees have skyrocketed in popularity recently – even in winter. In particular, cold brew coffee has become a customer favourite. Simply steep coffee in cold water for up to 24 hours, strain, then serve over ice. For the perfect serve, cubed ice provides a slow melting rate. This keeps the drink cold without watering it down too quickly.” A cooler planet The ice production industry is making significant strides to minimise its environmental footprint. Traditional production methods often involve high energy consumption and the use of refrigerants that contribute to greenhouse gas emissions. One notable advancement is the adoption of energy-efficient systems in ice-making machines. Rees highlighted: “Sustainability is an issue that has been increasing in importance in recent years. Scotsman has invested in research to improve the efficiency of its equipment. Most significant is the launch of the EcoX range of ice machines, which are very efficient and use natural hydrocarbon refrigerants that are fully compliant with F-Gas regulations.” Scourfield added: “As some of the few appliances used 24/7, ice makers should become a priority when it comes to sustainability innovation...For crescent-shaped ice, the KM Edge ice machine benefits from Hoshizaki’s unique CycleSaver design, which allows for ice to be formed on both sides, meaning it can produce the same quantity of ice in half the time and number of cycles, thus requiring less energy.” Know Ice, a producer of large-scale gourmet ice as well as refrigeration technologies, has also developed several solutions. This includes SkyCool Systems, a cooling technology that uses radiative cooling to absorb heat from surfaces and release it into the atmosphere, providing cooling without the use of electricity; Doucette suction line heat exchangers in convenience stores for energy reduction; CO2 vaporisers in major breweries for enhanced efficiency; and submicronic liquid ammonia filtration in large ammonia-based refrigeration systems. Additionally, Know Ice is focusing on building automation and control systems with energy management features, integrating a weather forecasting module that allows systems to preposition and throttle, reducing energy consumption.Villalba concluded: “With today’s technological advancements and artistic capabilities, the potential for ice shapes and designs to complement any beverage concept seems limitless. However, the challenge lies in consistently producing a substantial volume of these intricate ice pieces for venues or events, especially as demand grows. The speed of ice production and the effectiveness of automation become critical factors.” © 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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36December 2023Waste away Annually, over 1 billion tonnes of food – equivalent to one-third of global production by weight – is lost or wasted between farm and fork. Reducing waste remains a paramount challenge for the F&B industry. Nevertheless, the sector is actively enhancing its practices, from reformulating byproducts to upcycling. Join FoodBev as we delve into the latest innovations and solutions shaping the industry’s commitment to sustainability. Waste is an inevitable reality in every supply chain; at some point, some form of waste is unavoidable. In the food and beverage industry, waste poses a persistent challenge. Extending beyond the leftovers on the plate, this encompasses processes like ingredient sourcing, manufacturing and packaging. Moreover, perfectly good items are often discarded if they do not meet industry or aesthetic standards. The US Environmental Protection Agency estimates that food waste is responsible for around 8% of global greenhouse gas emissions. Faced with these concerning figures, companies are stepping up to minimise the industry’s waste footprint. More on the shelf Upcycling – the process of transforming discarded byproducts into nutritious, high-quality products – is crucial for reducing food waste and promoting sustainability in production. These ingredients are procured and produced using verifiable supply chains, enabling a more circular economy. Led by Nina Damato, managing director of Blue Circle Foods says that 40% of the salmon in its Happy Fish and Salmon Burgers comes from cuts that do not meet typical portion size requirements. This salmon is repurposed and given a second life. “In 2023, we kept 200,000lbs of salmon meat in the food system through upcycling,” said Damato. “There are extremely specific portion sizes in seafood and even though we use lasers to determine the highest yield way to portion each side of salmon, waste is inevitable. We reserve these pieces of the premium fillet. With this ‘upcycled’ meat, we make salmon burgers, salmon sausages and Happy Fish.” She continued: “Additionally, we use upcycled trimmings from herring and sardines already bound for human consumption in our farmed salmon feed. This reduces reliance on wild fish stocks.” Meanwhile, Chiwis fruit chips present a 100% natural, vegan-friendly and non-GMO alternative to traditional snacks. The brand’s line-up features upcycled fruit sourced from farmers who would © 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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December 202337otherwise discard them in landfills. According to CEO Sarah Goodman, the enthusiasm for upcycling shows no signs of slowing down.“The word ‘upcycled’ is becoming more understood in the food industry as well as with consumers,” she told FoodBev. “As consumers become more aware of the positive aspects of upcycling food, I believe we will see more companies starting to use upcycled ingredients in their products, and we’ll see the word upcycled on more labels in the next year or so.” “In addition to upcycling, our unique drying process results in our single-ingredient fruit chips having about 3.5 times the amount of fibre, vitamins and minerals per gram than fresh fruit. We also minimise our own waste by donating any additional fruit scraps to local farmers to feed animals.” Chiwis recently launched a Chocolate Drizzled Orange Chip variant, which not only uses upcycled oranges but also features chocolate that is 100% palm-oil free. Perfectly imperfect Silvi Navarrete, sustainability manager for SVZ, emphasised that despite 40% of globally grown produce going to waste, often due to aesthetic reasons, up to 87% of consumers are willing to eat ‘imperfect’ foods. “Many major supermarket chains are tapping into this trend by selling boxes of wonky fruits and vegetables, while subscription services such as OddBox can even deliver this produce directly to consumers’ doors”. She added: “As a result, the number of people purchasing imperfect vegetables climbed by 19.3% in 2022, and we foresee that this type of produce will only become more popular”. For its part, SVZ aims to implement innovative ways of mitigating any food waste. “Firstly, we use fruits and vegetables regardless of their appearance,” said Navarrete. “In addition, the side streams that result from fruit processing are high in naturally occurring sugar, which is ideal for use in brewing to accelerate the fermentation process. In Belgium, the waste from our organic processing line is picked up by local farmers, who use it as an active ingredient in their bio-fermentation activities.” “We’re much more interested in the nutritional value and functional properties. By taking crops that would have otherwise been discarded and valorising them into delicious and nutritious ingredients, we can reduce the level of needless waste.” Future tech Navarrete pointed out that, in the coming year, technological advancements will help to improve F&B manufacturers’ waste reduction efforts. “Innovative inventory management tools, automation and artificial intelligence technologies are being developed to mitigate food loss throughout the supply chain. Intelligent logistics, for example, links transportation with AI to automate processes and optimise routes so fresh produce is delivered as quickly as possible, while smart containers ensure that perishable food is kept at an optimum temperature throughout its journey.” “These types of tools can also help find trends and correlations across a huge number of variables and offer an all-encompassing view of the supply chain bottlenecks that cause food waste.” One exciting area of innovation here is precision farming, which uses real-time observation and © 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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38December 2023measurement of fields to ensure that crops receive exactly what they need for optimum productivity. “This decreases the likelihood of wasted resources and allows the farm to operate as efficiently as possible,” Navarrete said. It’s a gas Efforts are being made to reduce the amount of food waste produced, but the reality is that some level of waste is inevitable at certain points in the supply chain. Some companies are taking that waste and using it to fuel their processes. One such process is anaerobic digestion (AD), a natural process whereby plant and animal materials (biomass) are broken down by microorganisms in the absence of air. Naturally occurring microorganisms digest the biomass, which releases a methane-rich gas (biogas) that can be used to generate renewable heat and power; this helps cut fossil fuel use and reduce greenhouse gas emissions. The remaining material is rich in nutrients, so it can be used as a fertiliser. “AD is the most sustainable way of recycling food waste and converting it into methane-rich biogas and biofertiliser, a nutrient-rich organic material used to fertilise farmland,” Lee Dobinson, chief commercial officer at BioteCH4 told FoodBev. “The UK’s AD industry could generate 7.1 billion m3/year, enough to heat 5.5 million homes by 2030.” He added: “Part of what we’re doing here at BioteCH4 is innovating new ways we can further improve the sustainable practices we already have in place. One such innovation is a new way of recycling fats, oils and greases, in particular supporting the sustainable aviation fuel (SAF) industry.” In fact, BioteCH4’s sister company – Bisviridi – has recently patented a process that creates a product called ‘Bio-Crude’ from the fats, oils and grease refined by AD to support the SAF industry. “This material has double sustainability credentials in that it is a waste from a waste, increasing further the supply and environmental credentials of SAF,” Dobinson explained. The practical functions of biogas are not limited to fuelling our flights and warming our homes, as Milena Ivanisevic, science manager, and Dorian Leger, managing director, both at Cx Bio explained: “There are many routes for waste utilisation. There is a massive push from the EU to develop biomethane capacity, targeting growth from 3.5 billion cubic metres per year today to 35 billion cubic metres by 2030, with a parallel effort to increase non-dedicated agricultural inputs. This represents a great opportunity to decarbonise various methane-to-X technologies.” At Cx Bio, the team is pioneering the conversion of methane into proteins and lipids. This innovative process allows manufacturers to repurpose waste materials as proteins, potentially for animal feed and other forms of biomatter used in agriculture. The company is actively working to scale this process in the industry by developing an open-access techno-economic analysis for converting waste/side streams into foods using biomethane as an intermediary. “The purpose of the study is to give companies the tools to evaluate their economic feasibility,” Ivanisevic and Leger told FoodBev. “Importantly, we are also working on implementing this strategy at an industrial scale in Europe.” They added: “We want to build solutions that farmers and food processors see as complementing their industry rather than displacing them…In our view, the most disruptive technologies are non-disruptive in their implementation because they build on existing infrastructure and logistics to scale rapidly.” Cx Bio’s goal is to drive innovation making food systems greener and more sustainable as well as increasing food security. Solving the challenges associated with food waste is a complex task that may not see a quick resolution. However, businesses are actively accelerating efforts to reduce, reuse and recycle. Each innovation brings us closer to achieving a fully sustainable and circular economy. The momentum remains steadfast, accompanied by undiminished motivation. Anticipating forthcoming years, we expect the emergence of new trends and innovations in this dynamic landscape. © 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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December 202341Juice concentratesIngredientsKanegrade 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.com© AlenaBrozova and Davidcrehner | Dreamstime.com© 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 years.meurensnatural.com | info@meurensnatural.com | +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 years.meurensnatural.com | info@meurensnatural.com | +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 years.meurensnatural.com | info@meurensnatural.com | +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 USEfoodbev.com/calendarPromote your eventBe featured in the industry’slargest events directory2024 eventsWorldwide© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

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42December 2023Accelerating cell-basedWhile the cell-based meat industry is building momentum, it is still in its infancy, requiring a boost in technological capacity and investment to capture its full potential. In this exclusive interview, we speak to Will Milligan, founder of Extracellular – a Bristol, UK-based start-up supporting cell-based meat and seafood companies with development and scale-up capabilities.What led to Extracellular’s establishment and why did you choose to focus on cell-based meat?My background is in process development and scale-up for biopharma, and that skill set is exactly the skill set needed to enable cultivated meat and seafood products to come to market. We’re using stem cell technology for food rather than therapeutics. Extracellular was established to support as many companies as possible.We focused on cultivated meat as it has a large potential impact on reducing carbon emissions for food production. Additionally, in the cultivating space, there’s a huge underserved market for development services and scale-up capabilities. It’s very technically challenging, so it takes that deep expertise to support these companies effectively. What are the unique benefits of Extracellular’s services and what kind of impact can these have?We’re focused on having fit-for-purpose capabilities to support the industry, which means we have high-end bio-tech capabilities, but at a low cost. We already have 15 customers around the world, across eight countries and four continents, so we already have this broad client base, and we are helping them accelerate their R&D pipeline. Ultimately, we hope that no company in the industry needs to build a pilot facility in the next five years because we can build those capabilities. They can save that money on capital expenditure and team build-out, the cost of the facility and the time it takes.Has Extracellular encountered any challenges on its journey so far? How did you navigate these obstacles?It’s a super challenging fundraising environment currently. For us, we got through it by focusing on customer value rather than investor expectations. That meant that we really set out to offer the best services at the lowest price points to support other companies in cultivated meat in achieving their R&D and fundraising goals. We take the opinion that if our customers succeed, then we succeed. What are the essential technologies and capabilities that make up Extracellular’s services?We use liquid handlers and high-content imaging systems as well as other automation solutions to screen large numbers of conditions quickly. We can screen up to 1,000 different cell types or media formulations in a given study. For bioreactor optimisation, we have a number of parallel bioreactors, so we can test between 12 and 24 bioreactors in parallel, to do the equivalent of six months’ worth of work in two weeks. On the scale-up side, we have the ability to run one-, ten-, 100- and 200-litre bioreactors. At the end of this year, we’ll have 2000-litre bioreactors installed for the large-scale production of cultivated meat.Sustainability and ethical considerations play a significant role in the cell-based food sector. How does Extracellular approach these aspects?We have a dedicated team member to support lab operations and sustainability, with a big focus on reducing our impact on the planet. For instance, we recycle far more plastic than would typically be expected in research labs, and we repurpose a lot of food and pharma equipment and consumables, to save them from going to landfill. On the ethical front, we’re really trying to support our customers in removing animal components from their media formulations and finding alternatives that can promote cell growth. Simultaneously, we try to design the best processes possible. Ultimately, the potential sustainable impact of cultivated meat will come when we can produce large quantities of cells at scale. Collaboration with the scientific community can be crucial in advancing cell-based technologies. Can you shed light on Extracellular’s engagement with researchers and scientists?We want to support better research and more solutions for cultivated meat and seafood. Part of that is making sure that researchers have the right skills to develop better products, whether that’s media formulations, cell lines, or bioreactors. That’s why we collaborated with Multus to produce low-cost, license-free cell banks that are relevant to the industry. In doing so, there are now a number of research organisations across the UK and globally, that use these cells to try and develop better products. What exciting developments or plans does Extracellular have in the pipeline?In the next couple of months, we expect to have our 2000-litre bioreactors operational and producing cultivated meat. Beyond that, we are planning our international expansion to build food-grade facilities in North America and Asia. We expect to have multiple sites around the world in the next three to five years commercially producing cultivated meat products. Discover more about cell-based food in FoodBev’s partner publication The Cell Base - thecellbase.com© 2023 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com

FoodBev issue 73

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