< PreviousMount Franklin Foods acquires assets from Stuffed Puffs Mount Franklin Foods, a manufacturer of branded, contract and private label confectionary, nuts, snacks, and foodservice products, has acquired the assets from Bethlehem, Pennsylvania-based Stuffed Puffs. Stuffed Puffs, known for its innovative and proprietary technology for producing high-quality marshmallow products filled with milk chocolate and other ingredients, has garnered significant consumer?attention and has been the leading driver of growth?in its category since its launch in 2019. Founded by Michael Tierney, Stuffed Puffs has benefited from celebrity investors like Grammy- nominated artist Marshmello and his manager Moe Shalizi. “As we continue to evolve our business, the acquisition of Stuffed Puffs represents a significant step in broadening our confectionery portfolio,” said Enrique Grajeda, CEO of Mount Franklin Foods. “We are excited to wed our strengths with those of Stuffed Puffs to deliver even more value and innovation to our customers.” Planted invests in production site in Germany Planted, the Swiss FoodTech pioneer for plant-based meat made exclusively from clean ingredients, is further investing in capacity expansion with the addition of a new production facility in southern Germany. Based on fermentation technology, it is said the site will become the most modern production facility for plant-based meat in Europe. Green technology plays a central role in the construction of the new plant. Research and production have been carried out at the main site in Kemptthal, Switzerland, since 2020. The German market now makes the largest contribution to the approximately 75% share of exports. With the aim of producing as close and locally to consumers as possible, Planted has now decided to build another production site in Memmingen, Bavaria, Germany. An old brewery site is being revitalised. Commissioning is planned for the first quarter of 2025, and the final expansion stage will create more than 50 technical and operational jobs while producing more than 20 tons of plant- based meat per day in the medium-term. 10 Food & Drink International www.fdiforum.net on line Key Technology introduces high-capacity vibratory conveyors for advanced applications Key Technology, a member of Duravant’s Food Sorting and Handling Solutions group, introduces high-capacity vibratory conveyors for advanced food handling applications. Conveying up to 100,000 lbs of product an hour and available in widths more than 10 feet, these extra-large, high- capacity conveyors can be engineered for grading, aligning, distributing and other specialized food handling functions. Achieving new levels of versatility at high throughputs, Key’s Iso-Flo®, Impulse®, Zephyr® and Marathon® vibratory conveyors offer industry-leading reliability, superior sanitation and minimal maintenance requirements. “As demand for processed foods continues to grow, processors are looking to maximize production capacity on existing lines and install new lines capable of higher-than-ever throughputs. Key’s high- capacity conveyors support these objectives while helping processors streamline their operations, reduce labor and maximize profits,” said Jack Lee, Duravant Group President - Food Sorting and Handling Solutions. “Our deep expertise in natural frequency, electromagnetic and horizontal-motion food conveying makes Key Technology uniquely positioned to design and build these high-capacity systems.” To find out more about Key Technology visit www.key.net. © stock.adobe.com/recyap Plant-Ex secures £9m investment to cook up international growth Manufacturer of natural food ingredient solutions Plant- Ex Ingredients has secured a £9 million minority investment from BGF – to drive its international expansion, with a focus on the US market. The funding will help to underpin significant international growth for the Bristol-based business, which specialises in the development, manufacture and distribution of natural food colours, extracts and flavours. Founded in 2010, Plant-Ex supplies food manufacturers across the globe, directly through its own facilities and via its network of distribution partners. Plant-Ex has recently expanded, with a new factory in Bristol that’s double the capacity of its previous site and is primed to enable further growth within the UK and internationally. Special focus has also been placed on the US market, following the launch of a Plant-Ex Ingredients LLC in Chicago, earlier this year. In addition to its operations in the UK and US, Plant-Ex has sites in Poland and Turkey. Cargill opens blending facility in Indonesia for multi-sensorial sugar confectionery products With demand for multi-sensorial sugar confectionery products on the rise, Cargill is enhancing its starches, sweeteners, and texturizers capabilities and offerings with a new blending facility in its flagship site in Pandaan, East Java, Indonesia. Cargill’s first blending facility located within Southeast Asia strengthens its capability to serve sugar confectionery customers and consumers in Asia. Francesca Kleemans, Managing Director, Food Solutions Southeast Asia, Cargill, says: “The sugar confectionery industry in Asia Pacific is projected to grow at 5% CAGR from 2024 to 2028. Meanwhile, Cargill’s 2024 TrendTrackerTM proprietary research revealed that 40% of APAC consumers are prioritizing texture in their food & beverage choices. When it comes to sugar confectionery products, Asian consumers show a preference for a diversity of textures – from hard candies and chewy gummies to popping and fizzy sweets. “Serving the Asia Pacific region, with Indonesia as one of the key markets, our new state-of-art blending facility allows Cargill to develop ‘Asia for Asia’ specialty solutions, combining modified starches, sweeteners, pectin and carrageenan to help create exciting sugar confectionery treats with different textures for Asian consumers.” © stock.adobe.com/alinamd © stock.adobe.com/Scott Harms © stock.adobe.com/VladimirCathedral City builds on dairy-free range with new ‘Our Plant Based’ Smokey Cheddar Flavour Block Cathedral City, the cheese brand from Saputo Dairy UK, is expanding its ‘Our Plant Based’ range with the new launch of its Plant Based Smokey Block SKU. This latest NPD comes nearly two years since Cathedral City introduced ‘Our Plant Based’, a journey which has seen it grow by 65% in the last year, to an RSV of £9.1m. Smokey is the leading flavour within the plant- based market. Using its expertise in both dairy and plant-based, the move marks Cathedral City’s commitment to inclusivity and bringing on-trend flavours to all consumers whether they consume dairy or are dairy-free. The latest addition to the portfolio follows the success of its dairy counterpart, ‘Our Naturally Smoked Cheddar,’ that was released in 2023. Cathedral City has crafted the recipe for the product using water infused with a natural woodchip smoke to create a dairy-free smokey cheddar flavour. Birchall Tea launches ‘Serengeti’ Birchall has launched ‘Serengeti’ tea, with 5p from every pack going directly to Tusk, the African wildlife conservation charity. Daniel Graham, Managing Director of Birchall Tea, says: “We’re delighted to be launching Birchall Serengeti this year. Our partnership with Tusk has only just begun, so we’re proud that we have been able to collaborate on a new product together. This will raise awareness and generate funding to protect endangered wildlife in Africa. This is also the first tea in the UK to contain these rare Tanzanian teas.” This collaboration aims to raise significant funds to aid Tusk’s mission to help increase awareness, funding and wider support for Tusk conservation partners’ efforts across Africa. Birchall’s black teas are sourced exclusively from East Africa, where it has supported good causes to help communities and wildlife for over a decade. Birchall Tea’s donations will directly contribute to Tusk’s efforts to protect endangered species, conserve habitat, enhance biodiversity, promote human-wildlife coexistence and deliver environmental education. on the shelf Food & Drink International 11 www.fdiforum.net Maker’s Mark debuts its most mature bourbon Maker’s Mark, the iconic Kentucky bourbon, has announced the 2024 release of Maker’s Mark Cellar Aged: the annual, global limited-release expression that delivers the distillery’s highly anticipated and oldest release. “We surprised the world with the debut of Maker’s Mark Cellar Aged last year, a bold step in our family’s legacy because, for more than 65 years, aging our whisky for a decade-plus wasn’t something we did,” said Rob Samuels, 8th generation whisky maker and Managing Director, Maker’s Mark. “Staying true to our founders’ flavour vision and our relentless pursuit of excellence, we’re thrilled to introduce our most mature bourbon yet.” Maker’s Mark Cellar Aged 2024 blends 15% Maker’s Mark 12-year- old and 85% Maker’s Mark 13-year-old, at 59.7% ABV or 119.3 Proof. The aroma is captivating, with notes of caramelized sugar, zesty citrus, and toasted almond. The palate unveils a delicate interplay of buttery shortbread, rich coconut, and bright spices. A lingering, mouthwatering finish showcases dried dark fruit and subtle oak undertones. ‘Ultimate’ fudgy ‘triple chocolate’ brownie hits supermarket shelves – and they’re totally gluten-free From crisp toasted Tiger Bloomers to soft, fluffy Scotch Pancakes, Genius products have been a staple of supermarket shelves and a saviour to those with gluten intolerance for 15 years. Now, its Triple Chocolate Fudgy Brownies are available to buy from Sainsbury’s. Bursting with real white and milk chocolate chunks, the brownies boast a rich moist texture and a luxurious dark chocolate drizzle. As the demand for gluten-free products continues to rise, Genius remains at the forefront, innovating to meet the evolving needs of health-conscious consumers. The delectable sweet treats also come in at less than 200 calories, with no compromise on taste compared to options with gluten. Bloating, brain fog and fatigue are just some of the debilitating symptoms suffered by those who either have an allergy to gluten, are gluten intolerant, or suspect they might be gluten intolerant. VEETEE launches HungryHeads meals in Tesco Revolutionizing 5 ambient product categories, HungryHeads brings a new range of 27 delicious flavors. Made with fresh ingredients, these products boast a 12-month shelf life, are suitable for vegetarians and vegans, contain less than 325 calories each and are ready to eat in just 60 seconds. Launched in Tesco July 2024, HungryHeads comes in 5 Families designed for convenience and taste. Perfect for lunchtime, an afternoon snack, or a quick dinner, these delicious packs offer a speedy, satisfying meal in a minute. The original NOODLEHEAD range gets 2 new Flavors, delivering an even bigger range of lip- smacking noodles in 60 seconds—microwave or wok them in a pan with your favourite extras. RAMENHEAD comes in 2 parts; noodles and sauce. They’re tastier than dehydrated noodles and faster and slurpier too! SOUPHEAD spices up soup time with a range of warming Asian flavors that will get your tastebuds singing! Meanwhile, family favorite MAC’N’CHEESEHEAD just oozes scoffability! Last but not least, the Pasta Ranges, PASTAHEAD, comes in its own recyclable tray – so you’re just a fork away from a hearty, tasty meal For more information visit www.thehungryheads.com 12 Food & Drink International www.fdiforum.net IMPORT AND EXPORT Exporting: Ireland’s priority Exporting: Ireland’s priority A small domestic market makes exporting key for many Irish food and drink businesses, with their own and their government’s eyes locked on growth. Food & Drink International 13 www.fdiforum.net IMPORT AND EXPORT © stock.adobe.com/Atomazul 2024 began with news that Irish food, drink and horticulture exports had declined 4% in 2023, to €16.3 billion, following record increases in value and volume during the prior year. While exports retained the majority of their 2022 gain, the industry faced challenges over input costs and shifting global commodity demands. Producers were further impacted by severe weather conditions throughout 2023, and the cost-of-living crisis cut consumer spending in certain export markets. Despite this, as noted in a report from Bord Bia, the Irish Food Board, the majority of Irish food and drink exporters remained optimistic about achieving growth in 2024. Confidence in European and Americas markets were strongest, with almost 70% of exporters believing some level of expansion could be attained. This confident outlook is reflected as we make our way deep into 2024, in ifac’s seventh annual Food & Agribusiness Report – the temperature check of food and agribusiness SMEs published in September. Titled ‘Getting your Business Fit for Export’, the report highlights that expanding internationally is a top priority for Irish agrifood SMEs. More than two-thirds of the agrifood companies in the report are already focused on exporting to reach new customers, while 41% of food businesses see exporting to new markets as the biggest opportunity for growth in the next 12 months. Furthermore, 61% of businesses make use of Irish government supports and grants, with 32% attending trade missions and fairs over the past year. With a small domestic market, exporting is key for many Irish food firms, driving sales and growth. Of course, exporting comes with its complexities, however, with 50% considering market entry and distribution as the biggest challenge to sales outside the country. According to ifac’s report, neighbour Northern Ireland 15 Á14 Food & Drink International www.fdiforum.net © stock.adobe.com/Ilia NesolenyiIMPORT AND EXPORT Food & Drink International 15 www.fdiforum.net and the European Union (EU) are the primary markets for export, followed by Great Britain, whereas emerging markets in South America, Asia and the Middle East are also becoming larger export destinations, with changing consumer preferences and expanding economies creating opportunity for Irish food. Recent milestones show the increasing attractiveness of some of these markets for Irish exports. The value of Irish exports to Arab countries, for instance, grew by 6% during the first quarter of the year, to €731 million, compared to the same period of 2023, according to the Arab-Irish Chamber of Commerce (AICC). Saudi Arabia is the largest importer of Irish goods in the Arab states, whereas the United Arab Emirates (UAE) has shown the greatest growth on the year prior. As a region that is reliant on imports, food and beverages were amongst the primary products making their way to the countries. “It’s not unusual to visit a supermarket in Dubai and see Irish products such as butter, chocolates and meats on the shelves. Monaghan’s Silverhill Duck for example, has achieved incredible success in the UAE and is one of many Irish food producers looking east for export opportunities,” said Ahmad Younis, CEO of the AICC. “With four airline carriers providing direct access to Arab markets and a growing population exceeding 440 million, it’s clear why Irish businesses are drawn to this region of immense opportunity,” Younis added. “While entering these markets can seem challenging, excellent support is available from state agencies like Enterprise Ireland and Bord Bia, both of which have a strong local presence.” Moreover, South Korea is set to welcome more Irish goods, with the opening of the market for Irish beef in May, bringing the number of markets for Irish beef to over 70, while the Irish government is actively working on others including Vietnam and Thailand. As one of the world’s largest importers of beef, South Korea holds the highest per-capita consumers of the meat in Asia (at 17kg per year). Minister for Agriculture, Food and the Marine, Charlie McConalogue, T.D. said: “South Korea was designated as a priority market for access for Irish beef. My Department has been active in pursuit of this objective working for many years through the very detailed application process. I used the opportunity to push the case for Irish beef during my visit to Seoul last October as part of the Whole of Government trade mission and it’s great to see all our efforts now bearing fruit.” Research commissioned by Bord Bia, to support Irish exporters targeting the market, found that Korean consumers strongly associate beef consumption with health benefits due to its high protein content, with grass-fed beef considered to be healthier. Eating protein-rich food has become connected with boosting immunity among Koreans with 59% of those surveyed consuming more beef for perceived health and nutrition benefits. Bord Bia Chief Executive, Jim O’Toole commented on the findings: “The report shows potential for Irish beef to claim market share on the basis of its grass-fed credentials and associations with health and ‘naturalness’. Although Irish beef had not yet reached the market when the survey was conducted, 67% said they would like to try Irish beef.” The research additionally found a positive perception associating Ireland with nature, safety, cleanliness, and high-quality food production, meaning Irish beef is considered more premium than U.S. beef and on par with Australian beef, where the majority of the country’s beef is imported from. On the opening of the South Korean market to beef, Minister of State with responsibility for New Market Development, Martin Heydon, T.D. said: “With a population of over 50 million people there is huge potential for Irish Agri-food exporters to grow their footprint in the sophisticated Korean market. For beef, the door has now been opened and there is a real opportunity for the industry to build on.… Furthermore, beef consumption is predicted to grow by 1% year on year over the next four years. Coupled with this increasing demand, South Korea is only 35% self-sufficient in beef production, meaning it relies heavily on imported beef to satisfy its sizeable demand.” Across the world Ireland is known as a leader in agrifood export. Reaching more than 180 countries with exports expanding significantly over the last 10 years, the country’s Food Vision 2030 aim of at least €21 billion of agrifood exports by 2030 looks set to be achieved.16 Food & Drink International www.fdiforum.net ENVIRONMENTAL SPOTLIGHT Processed Food & Drink International 17 www.fdiforum.net ENVIRONMENTAL SPOTLIGHT F ocus on the environment continues among consumers despite pushes by political parties to push it, in some cases, as climate fascism. Brands appear to be wholly focused on reaching out to the climate conscious, finding them to be more profitable than courting those against it. However, consumers are becoming savvier and more aware of the half-hearted measures that have been put in place by some brands – namely those who speak loudly of what they do for the environment while doing little. This cynicism in particular brands has led to rising climate paranoia among some consumers, forcing companies to do more to stand out. One thing driving the environmental push among consumers is the trends of health and wellbeing. Obviously, cleaner air and a healthier planet is good for a person’s wellbeing but what many are failing to notice is the driving force of the anti-UPF movement. UPF (ultra processed foods) have been in the headlines of late for their health issues, and this has many food manufacturers nervous. Processing is efficient in terms of mass-producing products and reducing cost, yet consumers are © stock.adobe.com/Marko Food brands enjoy paying lip service to environmental concerns, but a recent movement against ultra-processed foods could be a tipping point. 18 Á18 Food & Drink International www.fdiforum.net ENVIRONMENTAL SPOTLIGHT looking for healthier, whole foods. While initially not related to environmentalism, it’s worth keeping in mind that the processing of food itself is one of the bigger contributors to Co2 in a food and drink manufacturing plant. This push for less processed food by the health-conscious could also be an opportunity for more eco-conscious manufacturing, if brands have the means to take advantage of it. The complication comes from how to produce food without it being ultra processed. Obviously, some processing is expected and fine – consumers are not expecting to eat raw, whole food. The goal for many wishing to cut out UPF is to consume as few extra agents as possible – gels, emulsifiers, e-numbers and other chemicals added to make food last longer or preserve on a shelf. This is problematic because wholesalers and supermarkets don’t want short-lived food as it’s a risk to their profits, but consumers don’t want long-lived food because it’s a risk to their health. Finding a middle-ground is similarly difficult because, when it comes to UPF, any chemical added makes it a UPF. There’s no way to add just a little to please both sides. For now, brands are seeing it as easier (or more profitable) to ignore the issue, but medical science is currently researching the links between processed food and body health, so it’s unlikely this will work for long. On the other side of the environmental issue is the procurement of food supply in the first place, as food scarcity fears and unpredictable environmental changes are wreaking havoc on farming. This is pushing farmers and brands to look into more sustainable farming methods that can preserve soil health and provide for a long- term supply. Regenerative agriculture has emerged as a powerful paradigm shift in how farming practices are handled. It seeks to sustainably yield crops and livestock but also aims to revitalise ecosystems, enhance soil health, and mitigate climate change. This transformative philosophy could reshape the way we produce food if adopted by enough manufacturers, fostering greater ecological resilience to nurture a more sustainable future. In the past, extensive monocropping, heavy pesticide and fertiliser use, and unsustainable land management have led to unfortunate consequences like soil degradation and those pesky greenhouse gas emissions. But by encouraging healthy, organic soil and conserving water, while actively sequestering carbon in the earth, a more positive cycle can begin, our needs and successes in tune with those of our planet. Another concern that impacts farming, and much of the ensuing food production chain as a result, is biodiversity. Encouraging biodiversity on farms helps restore natural ecosystems, improves pollination, and reduces the need for chemical inputs. Techniques such as cover cropping and crop rotation can contribute to this more balanced and resilient ecosystem. It’s expected for the years to come that more food businesses will © stock.adobe.com/AtthasitFood & Drink International 19 www.fdiforum.net ENVIRONMENTAL SPOTLIGHT make pledges to sustainable sourcing, certified ingredients and agriculture that supports the productivity of our ecosystems. After all, these have a direct impact on food production and supply, and need looking after if we want our soil, weather and farms to continue taking care of us. These practices can provide our food while preserving wild habitats, as well as the more organised ones our crops need to grow. Your newfound levels of responsibility might then spill over into your wider business practices. Being eco-conscious can make transparency a point of pride, allowing you to market your brand as a way to support green causes. Consumers are ever wiser and more discerning – allow your business to support that, while supporting life on Earth. New Recycle-Ready CRYOVAC ® Laminates Reduce Plastic Usage and Packaging Costs SEE ® has developed a new range of high-barrier, printable laminates to help food processors use less plastic in packaging, improve recyclability and reduce total packaging costs. CRYOVAC® Brand Recycle-Ready PP-Based Laminates have a thickness of 52 microns and are fortified with an EVOH barrier. The combined performance delivers a superior oxygen and moisture barrier to keep food fresh and extend shelf life, while using between 65% to 77% less plastic compared to traditional tray lidding and thermoforming options. The new recycle-ready, printable laminates comply with On-Pack Recycling Label (OPRL) guidelines and CEFLEX standards. They are certified as 90% recyclability by Cyclos and can be recycled in polypropylene (PP) streams*. Designed for Horizontal Fill Form Seal (HFFS), tray lidding and thermoforming applications. For more information visit www.sealedair.com/uk/RecycleReadyLaminates *Degree of recyclability of the final package depends on the specific product configuration or components intended for recycling and the scope and availability of appropriate local recycling facilities. © stock.adobe.com/EdgarasNext >