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Pepsi’s Stubborn Soda hits US shelves: heralding ‘the next generation of carbonated soft drinks’

From Beverage Daily

Building on a growing interest in premium and craft sodas, PepsiCo’s craft soda line, Stubborn Soda, has launched on shelves across the US.

The beverage comes in five ‘unexpected twists’ on traditional flavors: Black Cherry with Tarragon, Orange Hibiscus, Agave Vanilla Cream Soda, Classic Root Beer and Lemon Berry Acai.

Stubborn Soda was originally launched in select foodservice locations on fountain in 2015, and has now launched in major retailers nationwide.

Packaged in 12 oz (355ml) glass bottles, Stubborn Soda contains 90 to 100 calories and is sweetened with Fair Trade certified cane sugar and stevia. The sodas are made with natural flavors and without high fructose corn syrup (HFCS), artificial sweeteners, and azo dyes.

Megan Gagnon, director, marketing, Stubborn Soda, said that only quality ingredients and flavors are used to ‘create the ultimate experience.’

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Toothpaste in a waste-free pod

From Canadian Packaging

The toothpaste container has seem a few innovations over the past few years, including a tube that squeezes out every last bit of toothpaste. But once the toothpaste is out, what do you do with the empty tube? Landfill?

One U.S. company has created a waste-free toothpaste with a water-soluable softgel pod that is filled with enough toothpaste for a proper brush — as the pod dissolves in the mouth, releasing the toothpaste.

The Dental Development Systems, LLC has developed Poppits toothpaste made from plant cellulose.

With the pod completely dissolving in one’s mouth, the paperboard packaging holding the Poppits pods will biodegrade—much faster, points out the Poppits developer, than the 500-year decomposition time for standard toothpaste tunes and pumps.

Poppits is still a Kickstarter proposition, with the hope of shipping product to its ‘investors’ as early as October.

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Coca-Cola Expanding in Last Beverage Frontiers of Coffee, Milk

From Bloomberg

Coca-Cola Co. is planning to sell packaged arabica coffee beans to Brazilian consumers as the world’s largest soft-drink producer expands in breakfast beverages.

The Atlanta-based company will sell packaged beans through a local tea brand it owns called Leao as it seeks further diversification. Coca-Cola has a partnership agreement with coffee exporter Tristao Companhia de Comercio Exterior, which will acquire and roast the beans.

Coca-Cola, which for more than a decade has expanded to other products including juice, tea and mineral water, is now advancing into coffee and milk. The company is concluding the acquisition of dairy products maker Laticinios Verde Campo in Minas Gerais, Brazil, as part of the strategy.

“Those were the two last frontiers in the beverage sector,” Hagen said in a telephone interview.

Coca-Cola will focus on high-end coffee drinkers as it plans to offer blends made exclusively from arabica, the premium beans favored by coffee-house chain Starbucks Corp. While Brazil is the world’s top producer of arabica coffee, those beans are primarily exported and rarely accessed by domestic consumers, according to Hagen.

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Dry drinks that dissolve in the mouth

From FoodBev.com

ViBErant has introduced “a new dimension to the soft drink” market. It dissolves in the mouth “and delivers an incredible sparkle and flavour experience”.

Over $4 million has been invested in the business behind it, ViBEration.

How does it work? Well, it’s a tablet, with people as “the bottle and the water.” You don’t need to make it up. Nor should you swallow it.

“We spent nearly ten years on intensive research and development,” said ViBEration founder Aaron Serge Bueno.

“Dry-Drinks are a novel format of beverage products, invented for people who appreciate purity. During our US roadshow, we realised one of the major preferences for ViBErant was to consume it directly, without adding any water, just enjoying the pure taste and excitement of it. They wanted to be ‘the bottle and the water’ and have the tablets supplying only the pure sparkling flavour.”

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Coors Light Canada brings variable print cans to Games

From PackagingStrategies

Coors Light Canada’s celebration of backyard, amateur sports continues this year with the launch of the second annual Coors Light Games in Canada. This year’s competition is expected to be bigger and better than before, launching with a series of seven Coors Light Games Variable Print cans from CROWN Beverage Packaging North America (crowncork.com), each of which represents a different backyard sport featured at the 2016 national event.

In summer 2015, Molson Coors Canada scored a major marketing win with the Coors Light Games, a promotion that elevated backyard summer games to Olympic-like proportions. For 2016, the Coors Light Games is returning, with its national event running August 26-28, including the backyard sports: Inflatable Peak Climb, Water Luge, Capture The Case, Zorb Croquet, Volley Pong, Splatter Dodgeball and Bubble Soccer. Each sport will be represented in full on the 473 ml Variable Print cans, available in stores now.

“Last year’s Games set the bar, this year’s Games is going to raise it even higher,” says Leslie Malcolm, marketing manager, Coors Light. “We take our backyard games just as seriously as our drinkers do, which is why we’ve upped the ante this year with more opportunities to participate, more giveaways throughout the summer, and of course, our seven uniquely designed cans.”

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Wood-derived ingredients could be future of food, researchers say

From FoodBev.com

Manufacturers could soon be using wood-derived polymers such as xylan, fibrillated cellulose and lignin to improve the texture and reduce the energy content of food products, according to Finland’s VTT Technical Research Centre. The Espoo-based organisation said that the wood-derived ingredients could be used in yogurts, baked goods such as cakes and muffins, and meat products.

As the food industry searches for new natural ingredients that improve the quality of products and promote consumer health, its research has shown that the polymers have properties that make them stand out from their traditional counterparts.

Xylan, a hemicellulose extracted from birch pulp, could be used as texture enhancer in yogurt: VTT’s studies shown that xylan can improve the smoothness of yogurt and enhance its stability when compared to conventional manufacturing techniques.

Fibrillated cellulose, which is produced by wet-grinding cellulose fibres, forms a web-like gel that could be utilised as a thickening and stabilising agent for fermented dairy products – yogurt included. It may also reduce cholesterol in the human body.

VTT tested lignin in the manufacture of muffins and found that, in addition to giving muffins a fluffier texture, lignin proved to be a surprisingly efficient substitute for whole eggs and egg yolks. Lignin also functioned as an emulsifier in mayonnaise and contributed to juiciness in a meat product, VTT said.

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Unilever to sell AdeS soy beverage business to Coca Cola

From New Food Magazine

Unilever has signed an agreement with Coca Cola FEMSA and The Coca Cola Company to sell the AdeS soy beverage business in Latin America for an aggregate amount of US$ 575 million.

Founded in 1988 in Argentina, AdeS is the leading soy-based beverages brand in Latin America. As the first major brand launched in the category, AdeS pioneered the development of the second-largest global market for soy-based beverages. The brand is currently available in Brazil, Mexico, Argentina, Uruguay, Paraguay, Bolivia, Chile and Colombia.

In 2015, AdeS sold 56.2 million unit cases of beverages and generated net revenues of $284 million.

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RPC launches Modul milk bottle made from sugar cane

From Beverage Daily

Swedish dairy company Skånemejerier has partnered with RPC on its Modul bottle for non-homogenized milk, made from a non oil-based bio polymer produced from sugar cane. The company is also developing a feature, believed to be ‘a European first,’ to mix the polymer with a mineral filler, to reduce the amount of polymer needed for each bottle, enhancing its environmental profile.

Armina Nilsson, sustainability manager, Skånemejerier, said the one liter milk bottle is in response to a growing interest in the environment and sustainability, claiming consumers take a greater interest in the type of food they are buying, as well as the packaging.

‘Greenwashing’

Consumption in 2016 is an interesting blend of established and new trends with countertrends, which are challenging ways of living and buying. Global instability, “greenwashing” – insincere brand displays of concern for the environment – and financial hardship have more people becoming “changemakers” to create a better world.

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Ontario and federal governments invest in craft cider

From Food In Canada

The Ontario government and the government of Canada have announced an investment in Ontario’s craft cider industry. The investment is expected to help grow the craft cider sector by increasing market access and creating new economic opportunities for Ontario’s craft cider producers.

The Ontario Craft Cider Association will receive up to $220,000 under the Growing Forward 2 initiative to: implement a study to assess 29 European apple varieties and their juice quality for local craft cider production; evaluate how cider cultivars perform in five distinct growing regions in the province; and create a benchmark for growers when establishing new orchards in these regions.

“This research project will provide cider makers with information and experience they need to produce high-quality local cider. The Ontario Craft Cider Association welcomes the federal and provincial governments’ support to implement a study that will build on our vision to develop and maintain a competitive and growing sector,” says Thomas Wilson, Chair, Ontario Craft Cider Association.

This funding is part of nearly $400,000 in federal and provincial government support for Ontario cideries through Growing Forward 2 – a federal-provincial-territorial funding program that encourages innovation, competitiveness, market development, adaptability and industry sustainability in Canada’s agri-food and agri-products sector.

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The FDA is Making Changes to the Nutrition Facts Label

From the Wall Street Journal

The Food and Drug Administration said a new nutrition-facts panel on the back of packaged food and beverages will list how many grams of sugar have been added by manufacturers, and what percentage of the recommended daily maximum that represents.

The FDA’s decision to break out added sugar from the total sugar count already on packaging comes amid a yearslong campaign by the Obama administration to curb obesity, diabetes and other ailments. The new sugar rules have faced opposition from food and beverage companies, which say there is no difference between naturally present sugars and added sugars.

The FDA estimates that implementing the change will cost the food and beverage industry roughly $500 million a year, while providing approximately $2 billion annually in benefits such as reduced health costs, over 20 years. A study commissioned by several industry trade groups based on an earlier proposal found the label changes would result in a total net cost of at least $640 million. Economist John Dunham, who led the study, said the FDA accounted for far more benefits than are realistic.

Manufacturers have two years to comply with the new regulation, though they could still challenge the changes in court. Those with less than $10 million in annual food sales will have three years.

The new label regulations don’t apply to certain meat, poultry and processed-egg products, which are regulated by the U.S. Department of Agriculture, not the FDA.

Among other changes, manufacturers also will be required to declare the amounts of potassium and vitamin D because the FDA says Americans aren’t getting enough of them. Manufacturers will no longer be required to list vitamin A and vitamin C because most people do. The new panels also will require some companies to change the serving sizes they list on the back of the package. Ice cream labels, which can now show half a cup as one serving, will list two-thirds of a cup as a serving, increasing the calorie count that appears on the label by a third.

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