< PreviousPepsiCo invests £8m in Pipers Crisps factory PepsiCo has announced an £8m investment in its Pipers Crisps manufacturing site in Brigg, Lincolnshire, to meet growing demand for the popular snacks. It coincides with the 20th anniversary of Pipers Crisps and marks five years since PepsiCo’s acquisition of the brand. The funding will boost production capacity at the site by nearly 80%, through replacing existing crisp fryers with new energy efficient models and installing new packaging machines at the Lincolnshire factory, which has been the home of Pipers Crisps since 2004. New, more efficient fryers replacing the existing fryers as part of the investment are helping to reduce the site’s greenhouse gas emissions by over 200 tonnes a year. This contributes to PepsiCo’s pep+ commitment to target an absolute reduction across its value chain by more than 40% by 2030, reaching net-zero emissions by 2040. Alongside increasing production, the investment will go towards upgrading facilities for the factory’s 100 local employees. Dale Farm invests £70m in cheddar production Northern Ireland dairy cooperative Dale Farm is investing £70m in its cheddar processing facility at Dunmanbridge, Co. Tyrone. The expansion will mark one of the largest ever single investments by a Northern Ireland agri-food company. The plans will see Dale Farm integrate state-of-the-art technologies and equipment at the site, boosting production and making significant sustainability gains. Nick Whelan, Group Chief Executive at Dale Farm said the investment will support growth and capability for the cooperative, and position Dale Farm as a leading cheddar player in Europe. “Dale Farm has built a strong reputation as a leader in cheddar production, and thanks to our reputation for quality, sustainability and consistency, we are seeing strong customer growth in the category,” Nick said. “Key to our success is the dedication and ingenuity demonstrated on a daily basis by our team right across the business. We are already exporting to 40 countries, and with this investment we want to build on that momentum and future proof our operation at Dunmanbridge for decades to come.” 10 Food & Drink International www.fdiforum.net on line Finnish biotech company secures funding for food-grade mycoprotein factory Finnish mycoprotein company Enifer has announced the completion of a funding package that enables it to start constructing a food-grade mycoprotein factory in Kirkkonummi, Finland. The factory, which is set for completion by the end of 2025 and projected to cost € 33m, will convert food industry side streams into Enifer’s sustainable PEKILO® fungi-based protein ingredients. The factory will produce up to 3,000 tons of PEKILO® a year, which is enough to cover the annual protein needs of approximately 40,000 people. The new funding package comprises a new € 15m Series B equity funding round led by the Finnish private equity fund Taaleri Bioindustry Fund I, with follow-on investments from existing shareholders Nordic Foodtech VC, Voima Ventures, Valio, and Laine Holding. This funding is complemented by the Finnish Climate Fund, which has extended a € 7m capital loan to support the project and a 2m Climate and Environmental Loan provided by Finnvera. This funding comes on top of the previously reported 12m recycling and reuse investment grant from Business Finland, making the factory fully funded. Image courtesy of Diageo Arla Foods pledges more than £300m to five UK sites Arla Foods has given a major boost to UK manufacturing and the future of British dairy by pledging to invest tens of millions in its production sites. From Scotland to the West Country, new investments at four of Arla’s sites bring its total UK investment commitments in 2024 to over £300 million. In addition to previously announced plans for its Taw Valley site, Arla Foods will update and expand its dairies and creameries at Lockerbie, Stourton, Aylesbury and Westbury as it looks to create more opportunities for British milk and cheese production. The cooperative currently operates nine production sites across the country making a range of milk, butter, cheese and other dairy staples. Bas Padberg, Managing Director of Arla Foods UK, says: “What this means is that our farmer owners are investing in UK food security – as they are not only producing our milk, but they are backing this investment in our production sites. Dairy plays a significant role in the UK economy, with sales of dairy products exceeding £8bn.” € 100m investment to decarbonise Guinness brewery Diageo is to invest over € 100m to decarbonise its historic St. James’s Gate site in Dublin 8, where Guinness has been brewed for 264 years. The investment underpins the goal to accelerate to net zero carbon emissions for the site and will transform energy and water consumption with the aim to make it one of the most efficient breweries in the world by 2030. The investment was announced at St. James’s Gate by Diageo’s Global CEO, Debra Crew, where she was joined by the Taoiseach, Simon Harris TD, Minister for Enterprise, Trade and Employment, Peter Burke, and the CEO of Enterprise Ireland, Leo Clancy, who are providing Government-backed support for the decarbonisation project. The investment will enable St. James’s Gate to entirely phase out the use of fossil fuels in its direct brewing operations and reduce Scope 1+2 GHG emissions generated by the site by more than 90%, in line with the Science Based Target initiative’s definition of net zero. By 2030, the site’s renewable energy strategy will combine the use of grid-supplied electrical power heat pumps; and biogas generated within a new water recovery facility. © Iiro Muttilainen © stock.adobe.com/HandmadePictures Image courtesy of Arla FoodsActi+ launches clean energy drink with two new flavours Acti+, the new natural clean energy drinks brand dedicated to spreading positive energy only, has launched two delicious new flavours across Tesco, WHSmith and Holland & Barret stores, and online at Amazon. The brand-new Strawberry & Dragon Fruit and Peach & Apricot flavoured energy drinks are packed with nootropics, eight essential vitamins and minerals and zero sugar, designed to only offer natural, clean energy, along with a whole host of health benefits. Acti+ is the refreshing alternative to other energy drinks on the market. The health benefits of Acti+ leave you feeling better for longer, nourishing your day-to-day performance and offering that much needed boost, all with 100% natural ingredients. The product is designed to support the busy lives of those who want to take advantage of all the time in their day, without the unhealthy elements of other energy drinks that have consumers crashing and feeling worse further down the line. on the shelf Food & Drink International 11 www.fdiforum.net graze launches brand new Snack Packs for ‘on-the-go’ graze has announced the launch of the new Snack Pack Crunch multipack, providing Brits with a perfect on-the-go and healthy snacking option. Available in two delicious flavours - Smoky Barbecue and Marmite - the Snack Packs are convenient, portion-controlled, and come as a response to the rise in consumer demand for snack brands to provide alternative formats, and make snacking more accessible and enjoyable for various occasions throughout the day. Ranked in the top 25% of graze’s recent Crunch ad poll, the new multipacks are packed with crunchy veg and coated in fan-favourite Smoky Barbecue and Marmite flavours. The new Snack Packs contain 30% less fat than crisps and 100 calories or less per portion, offering an HFSS-compliant, healthier alternative for shoppers without compromising on taste. Graze, a UK-certified B Corp, is committed to aligning with consumer sustainability expectations and has increased the recyclability of its product range from 75% to 94%. The new Snack Pack multipacks are no exception and are available in fully recyclable packaging. Cheese curators launch Dirty Toppers, a new innovation in dining-at-home cheese experiences The UK cheese brand that brought the nation Marmite Cheddar, is launching a brand-new innovation in cheese experiences. Ilchester, the home of cheese curators and master blenders, is bringing a big eating out trend into the home with the launch of Dirty Toppers, which is the first of its kind on the market. Dirty Toppers are chunky cheddar cheese melts available in two tasty and on- trend flavours that pair nicely melted on top of fries, nachos, pasta, jacket potatoes, burgers, garlic bread… the list is endless. The two flavours include Dirty Toppers with Fiery Sriracha and Sweet Honey and Fragrant and Mild Katsu Curry. Speaking about this new launch, Ffion Davies, Senior Brand Manager at Ilchester, said: “We have curated hundreds of cheeses, but our brand- new Dirty Toppers bring us bang into the 21st century with the most on- trend flavours in the most popular of cheese formats, chunky cheese slices.” Drinks manufacturer launches new 1ltr syrup bottle line A fast-growing drinks business is expanding further – with new smaller pack sizes. Simpsons Beverages is now offering 1 litre syrup bottles for its flavoured syrups. The drinks manufacturer has added a new bottling line to its facilities as part of ongoing expansion which has seen it triple its production capacity in recent months. These new, versatile pack sizes will suit brands keen to emulate the success of big-name syrup brands’ flavoured syrups, used across milkshakes, coffees, cocktails, mocktails and slushies. The bottle is made from 100% PET with a HDPE cap, both of which are widely recycled/recyclable. The new 1 litre syrup bottle creates a competitive price point for brands, while offering a premium feel as a sleek, stylish container. Caleb Simpson, Managing Director said: “We’re excited to be able to offer this new pack size. Compatible with screw-on pump dispensers, these bottles are suitable for domestic and commercial settings. Supplied white label, they are ideal for retail as well as the hospitality and quick serve restaurants (QSRs), coffee shop chains, bars and restaurants.” For more information, please visit www.simpsonsbeverages.com SHICKEN unveils first allergen-free plant-based meat recipe using UK- grown ingredients Authentic Asian plant-based meals challenger, SHICKEN is launching a category-first plant-based meat recipe - free from top 14 allergens, using British ingredients. Made in the brand’s newly certified allergen-free site, in Kent, SHICKEN’s new next generation plant- based chicken has changed from a soy and wheat- based recipe to pea proteins, solely sourced from peas farmed in East Anglia - making it the first meat alternative protein in the UK to be allergen free, using home-grown ingredients. SHICKEN’s recipe will launch nationally into Costco within its Tikka Kebab, and will be phased throughout its entire range of curry and kebab dishes across retail, D2C and Foodservice. The move to pea protein is set to improve product taste and texture, whilst becoming allergen- free is part of SHICKEN’s strategy to make plant- based food more inclusive, removing consumption barriers around dietary requirements. Image courtesy of Arla Foods Ingredients12 Food & Drink International www.fdiforum.net APP - FOOPAK Q&A Can you tell us a little about APP? APP and its group companies manage numerous pulp and paper manufacturing and forestry operations, delivering quality products to meet the growing global demand for paper, packaging, and tissue. Our products are used in over 150 countries across 6 continents, reflecting our commitment to being a sustainable and responsible business. By leveraging technology and innovation, we create products that align with our vision of a better future. We adhere to Environmental, Social, and Governance (ESG) principles, guided by our Sustainability Roadmap Vision 2030. This commitment drives our efforts to protect the environment, conserve biodiversity, and achieve carbon neutrality across our operations. Additionally, we are dedicated to caring for and supporting our employees and local communities. One of our major industries is food and beverages, where the importance of packaging is paramount. Food-grade packaging presents challenges related to safety and hygiene, as well as the environmental impact of plastic overuse. To address these issues, we have invested significantly in developing food-safe, sustainable, and compostable packaging solutions. What challenges face food manufacturers when it comes to packaging and selecting the right materials? Selecting the right packaging materials for food products is essential, but not always simple. It directly related to the food safety, preservation and cost. Generally, there are four types of food packaging included in the food grade category: paper, plastic, cans or metal, and glass. For a product to be classed as "food grade packaging", it must show it’s safe for direct contact with food and beverages. With the right food grade packaging materials, it has no risk of migrating chemicals or other components from the packaging to contaminate food ingredients when we enjoy the food and beverages in our daily life. Not all food packaging is safe for consumers, however. This is due to the tendency of migration and contamination of chemical contents from the packaging to the food inside. And certain food packaging material could sustain in low temperature but tend to be decomposed when direct heating is applied. In addition, some "forever chemical" like PFAS has been found in the packaging materials due to the need for greaseproof barrier capabilities. One of our brands, Foopak Bio Natura, answers the challenge by ensuring no food contamination through chemical migration, providing wider temperature range to increase the flexibility of food packaging in sustaining instant heat exposure after storage at low temperature, PFAS-Free, whilst achieving the standards and functions for a good food grade Q&A The packaging industry is ever evolving, and brands are seeking more sustainable answers to attract environmentally conscious consumers. We speak with APP, a longstanding packaging group specialising in paper packaging who have committed themselves to food safe, environmentally friendly packaging, to find out how they're handling the challenge. Food & Drink International 13 www.fdiforum.net APP - FOOPAK Q&A packaging material. Origin from natural fibre materials, Foopak Bio Natura is much easier to be recycled, biodegradable and compostable when compared to other plastic extruded coating paperboard, fitting our focus on the environment and sustainability. Can you tell us more about Foopak Bio Natura? Foopak Bio Natura is our innovative food and beverage service paperboard that has received the food direct contact, recyclable, biodegradable and compostable certifications from international certification and accreditation bodies. Made from 100% virgin pulp, plastic-free, and does not contain optical bleaching agents (OBA free), our Foopak Bio Natura packaging could achieved the greaseproof, water- resistant, direct heat seal capability and can be heated in a microwave or oven. As a unique recyclable, repulpable and sustainable food packaging solution, Foopak Bio Natura has been adopted by global culinary and beverage businesses in Australia, America, Europe and Taiwan, since 2017. Traditionally, approximately 43% of disposable cups are crafted from plastic coating paperboard, yet less than 1% of these paper cups are recycled due to the challenging paper-plastic separation process. This low recycling rate poses a significant environmental burden, especially considering the non- biodegradable nature of plastic liners on the surface of the disposable cups. Our vision is to foster a plastic-free future in food packaging, and Foopak Bio Natura is instrumental in realizing this goal. Not only is it easily recyclable, but it is also biodegradable and home compostable. While we encourage proper recycling, we have designed Foopak Bio Natura to degrade naturally, even in home composting environments, providing a sustainable solution for instances where recycling is not feasible. Foopak Bio Natura isn't just better for the environment, however, it's also better for the user and for the manufacturer. The nature of its production ensures the packaging is made with Halal principles for those following Islamic principles and this is certified both at the national (Halal) and international (FDA, ISEGA, ISO) levels for food safety. And it's unique aqueous dispersion coating design helps the manufacturer's efficiency under the fast processing and handling machines. We've tailored our approach to address the diverse requirements of various food categories within the food and beverage industry. Certain foods, such as bakery items and donuts, contain oils and greases, posing challenges for packaging materials as they can migrate through paperboard. Traditionally, this issue has been resolved by incorporating a plastic or woodfree paper layer to prevent direct contact between the food and the packaging board, especially when the board is composed of recycled fibres. However, this solution often involves additional plastic usage, contrary to the sustainability goals of many brands. Enter Foopak Greaseproof Board, engineered to withstand oil and grease penetration, thereby preserving the quality and flavor of the food. With this innovative solution, the need for plastic or greaseproof paper in such packaging is eliminated. Foopak offers a range of paperboard variants to accommodate the diverse needs of the food and beverage industry, ensuring that every packaging requirement is met sustainably. For more information visit www.foopak.com 14 Food & Drink International www.fdiforum.net IMPORT AND EXPORT © stock.adobe.com/Kien Thai Food & Drink International 15 www.fdiforum.net IMPORT AND EXPORT trade W ith the food industry one of the most important sectors contributing to Thailand’s exports, the country is on a continued charge to bolster the demand for Thai cuisine worldwide. Steady progress has been seen with food exports in 2023 expanding by 2.7% from the previous year, amounting to US$39.8bn or approximately 1.37 trillion baht, promoting the country to the 12th largest food exporter in the world, up from 15th in 2022. Looking ahead, this growth is expected to continue, with Thai food exports anticipated to increase by around 2% in 2024, to a value of US$40.6bn or over 1.4 trillion baht. “This growth is supported by the recovery of developing and emerging economies and the tourism and service sectors, as well as the favourable exchange rate of the Thai baht, which is beneficial to Thailand’s export sector,” noted Mr. Phusit Ratanakul Sereroengrit, Director-General of The Department of International Trade Promotion (DITP) in Thailand, ahead of last month’s food and beverage trade show THAIFEX – ANUGA ASIA 2024. “In addition, the El Niño phenomenon has reduced agricultural production, leading to increased demand for food.” Following the Thai Kitchen to the World policy of Thailand’s Ministry of Commerce, the country has shown itself keen to emphasise its potential as a leader in producing and exporting high quality food on a global scale. A number of strategies have been unveiled to support this, such as Thailand Vision 2030 with commitments to boosting Thailand as a global industrial hub, driving the economy towards a sustainable future, involving tourism, wellness & medical, food, aviation, future automotive manufacturing, technology, and finance. Made up of several ‘visions’, the most pertinent to the food industry is the Agriculture Food Hub. The government aims to elevate Thailand’s agricultural industry to aid global food security under the concept ‘Fish in the water, rice in the fields, money in the pocket.’ Representing Thailand’s abundant offering, the goal is to establish Thailand as the world’s kitchen, capable of exporting vast types of cuisines to global markets, highlighting the A country renowned for its diverse flavours and foods, Thailand is setting out on a mission to bolster its exports, with a number of strategies underway. 16 Á16 Food & Drink International www.fdiforum.net IMPORT AND EXPORT country’s geographical advantages, climates, and holistic industry chain from crop cultivation, livestock farming, fishing, processing, culinary arts, and recipe creation along the way. The government plans to intervene to elevate agriculture, promote Thai farmers to triple their income within four years, ensure the fertility of land, water, crop varieties, livestock, and fish species, and expand irrigation areas. Furthermore, support will be provided to agricultural products nationwide to access global markets, to serve a global population that is projected by the year 2050 to reach nearly 10 billion people. The Thai government is also set to further develop the “future food” industry — safe, traceable, environmentally friendly goods, and those responding to health and wellbeing trends — researching and developing high-protein plant-based foods, as well as innovative and exotic foods expected to trend in the global market. Thailand has its sights set on future food export growth of 2-5% this year, as reported by the Bangkok Post, capitalising on the wellness and sustainability desires of consumers, after the value of exports of future food reached 143 billion baht in 2023, up 1% from 2022, to account for 9% of all food exports. Top segments of future food for the country included functional food, alternative protein, and medical and personalised food, with Southeast Asia, the US, the EU and UK, and China key markets. To position the country as a primary spot for future food production in the global market, the Thai government’s strategy incorporates financial support (subsidising entrepreneurs to invest in future food or alternative food), skill development (upgrading future food stakeholder skills and expertise), trade promotion (promoting commercial areas, business events, and trade incentives), and technology and research & development (encouraging the establishment of research institutes and food innovation). Concurrently, the government has shared plans to enhance Thailand’s reputation for halal food, with the Ministry of Industry advancing proposals to position the country as a halal hub in ASEAN, including forming a national halal industry committee and a Thai halal industry centre. The ministry expects that halal-related businesses will contribute to a 1.2% upswing in the country’s industrial sector GDP within three years. In 2022, Thailand’s halal food exports were valued at 213 billion baht, accounting for 2.7% of the global market. An additional strategy focuses on projecting Thailand’s “soft power” abroad, capitalising on popularity of sport (Muay Thai), Thai food, arts and traditions in a multimillion dollar campaign to boost the nation’s cultural influence and economic growth. It mirrors efforts by South Korea, famous around the world for cultural exports from K-pop to Korean barbecue. The Soft Power Strategy, which has received some criticism for the concept lacking clarity, includes government aims to establish 100,000 Thai restaurants worldwide by 2030. Moreover, the Thai Ministry of Commerce’s “Travel, Taste, Eat Thai SELECT” campaign to promote Thai cuisine globally as part of the soft power policy is encouraging restaurants to obtain the Thai SELECT certification, guaranteeing the authenticity of Thai Food & Drink International 17 www.fdiforum.net food. The campaign involves marketing efforts and the creation of tourism paths centred around Thai SELECT restaurants, with the approach aiming to raise the international stature of Thai cuisine and significantly contribute to Thailand’s economic progress. These broader strokes come as Thailand also places focus on specific foods, such as durian, for which the Prime Minister has affirmed plans to assure fair pricing for farmers and expand fruit sales internationally. The efforts will involve forging strategic trade agreements with major economies, like India, to open new export channels. Prime Minister Srettha Thavisin has also detailed future projects to develop a cold-chain transport system that would assist the export of temperature-sensitive fruits and a logistics strategy to expedite and streamline fruit transport to China through Laos. The government is now working to lift the value of durian products through better processing methods, making durian more appealing to international buyers, and ensuring high quality standards and competitive pricing. To support this Thailand is set to introduce new product standards for durian exports. While these strategies to bolster Thailand’s exports get underway and pick up pace, a number of challenges face the country’s trade of food, including a need to diversify export markets, with a reliance on China for many agricultural exports, the effects of climate change and unpredictable weather on supply, countries around the world placing tighter control on consumption of salt through tax, consumer priorities for high quality increasing production costs, demand and regulations for environmentally friendly packaging, and geopolitical tensions. In the meantime, conversations are ongoing with nations across the globe to enhance trade, from New Zealand to South Korea to the EU. © stock.adobe.com/Sun Image18 Food & Drink International www.fdiforum.net TEMPERATURE CONTROL SPOTLIGHT In controlling temperature, food manufacturers preserve and maintain a food product’s sensory profile and longevity. Even miniscule changes in temperature can result in spoilage, requiring constant vigilance and control. C ontrolling the temperature of foodstuffs is a critical part of it entering our diet. On an industrial scale, temperature control plays an even larger role. In order to preserve the freshness of just-picked produce, food manufacturers utilise chilled storage. ‘From farm to fork’ is a darling in the food adverting industry and a call to arms for farmers, but in order to realise the notion, cold storage is a must. Companies looking to compete in the marketplace and win over consumers looking for affordable and healthy vegetables are doing so with promises of freshness. The freezer aisle has long been the realm of high fat and preservative laden foods or bland and almost unrecognisable veggies. Over the last decade there’s been a renaissance in ice, with producers boasting more nutritious fruit and vegetables than their fresher counterparts. The reason is that produce sheds its nutrients from the point of picking. The quicker it can be caught in stasis, the more goodness is retained. 20 Á The right Food & Drink International 19 www.fdiforum.net TEMPERATURE CONTROL SPOTLIGHT © stock.adobe.com/kokliang1981Next >