Collaboration taps into the rising consumer appetite for unconventional dairy concepts and functional indulgence comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Collaboration taps into the rising consumer appetite for unconventional dairy concepts and functional indulgence Parenting brand Frida has partnered with OddFellows Ice Cream Co. to launch a limited-edition Breast Milk Ice Cream, a product designed to replicate the taste and nutritional profile of human breast milk. The flavour will be available exclusively at OddFellows’ Dumbo, Brooklyn store until August 10, aligning with National Breastfeeding Awareness Month. Innovation in Functional and Experiential Dairy The collaboration positions Frida at the intersection of functional nutrition and experiential food innovation—two rapidly expanding categories within the premium dairy and frozen desserts market. The product’s formulation aims to capture the “freshly expressed and oddly familiar” flavour of breast milk, featuring a blend of sweet-salty notes and subtle honey undertones. In addition to its novelty appeal, the ice cream is enriched with colostrum, a nutrient-dense ingredient associated with immune and gut health, catering to the growing consumer interest in functional indulgence. Consumer Curiosity Drives Category Growth The launch reflects a broader movement toward unconventional dairy experiences and boundary-pushing flavour development. According to industry research, 70% of women and 29% of men express a willingness to try breast milk or breast milk–inspired products, highlighting growing comfort with alternative sources of nutrition and novelty-driven consumption. Celebrity endorsements have also played a role in normalising the trend, with high-profile figures such as Kourtney Kardashian and Ashley Graham publicly sharing their experiences with breast milk consumption. Market Implications For OddFellows, known for its experimental flavour portfolio, the collaboration reinforces its position as a leader in limited-edition concept innovation within the premium ice cream segment. For Frida, the initiative serves as both a brand storytelling opportunity and a creative extension of its maternal health and wellness positioning. With consumer curiosity around unconventional dairy products continuing to rise, the partnership underscores how cross-category collaborations—blending wellness, novelty and indulgence—are redefining product innovation within the frozen dessert space. Dairy Frida Partners with OddFellows for Limited-Edition “Breast Milk Ice Cream” Launch News August 7, 2025 Health & Nutrition Dairy Related news

The product will roll out in approximately 500 Co-op stores from 23 July 2025, tapping into rising consumer demand for inventive and flavourful snacking options. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. Featured in this news Retail Co-op (The Co-operative Group) The Newsroom The Co-operative Group is set to introduce a seasonal innovation to its fresh fruit range: mojito-flavoured grapes, branded as Mojito Fresh. The product will roll out in approximately 500 Co-op stores from 23 July 2025, tapping into rising consumer demand for inventive and flavourful snacking options. Developed in Spain by Uvasdoce Fresh, the grapes combine natural sweetness with a hint of lime, reminiscent of the classic summer cocktail. This distinctive flavour profile is achieved through selective breeding techniques that merge different grape varieties to create a unique, on-trend taste experience. Mojito Fresh will be part of Co-op’s Irresistible Limited-Edition range, priced at £2.90 per pack for a three-week period, aligning with peak summer demand for refreshing and convenient products. The launch underscores the growing importance of flavour innovation in fresh produce, as retailers seek to differentiate their offerings and attract adventurous consumers. The collaboration with suppliers such as AmFresh highlights how partnerships are increasingly vital in delivering novel products that meet evolving consumer expectations. As the market for limited-time and experiential produce grows, suppliers may need to adapt cultivation and production strategies to support these innovative launches. Fresh Produce Co-op Launches Mojito-Flavoured Grapes in Fresh Produce Aisle News July 23, 2025 New Products Asda Targets US Flavour Trends with Launch of Ranch Style Mayonnaise Business & Finance Suntory Beverage and Food GBI Invests £14.5M in UK Blackcurrant Facility New Products Daily Harvest Launches Limited Edition Host Nation Smoothie Range New Products NatureSweet Scales Tomato Portfolio with Golden Cherubs Launch Fresh Produce Flavours & Colours Retail Related news

By introducing a bold, highly specific flavour profile into its core lineup, The Laughing Cow aims to drive incremental sales and attract younger, trend-driven consumers to the refrigerated dairy aisle. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. Featured in this news Dairy Bel Group The Newsroom The Laughing Cow® , known for its iconic portioned cheese wedges, has announced a strategic expansion of its portfolio with the launch of The Laughing Cow Dill Pickle Flavour . The new release marks a deliberate move by the heritage brand to tap into fast-moving cultural and social media food trends, specifically the viral popularity of dill pickle-flavoured snacks and dips. By introducing a bold, highly specific flavour profile into its core lineup, The Laughing Cow aims to drive incremental sales and attract younger, trend-driven consumers to the refrigerated dairy aisle. The Pickle Phenomenon The decision to launch a dill pickle variant is firmly grounded in consumer behaviour data. Dill pickle has rapidly transitioned from a niche condiment to a dominant flavour architecture across the broader snacking category. Citing Mintel (2024) data, the brand noted that 65% of U.S. adults who snack report having experience with, or a strong interest in, pickle-flavoured options. This sustained cross-category momentum—seen in everything from potato chips to hard seltzers—makes it a highly viable profile for dairy innovation. Jessica Dillon , Senior Brand Director of The Laughing Cow, emphasised the importance of aligning product development with cultural conversations: "For more than 150 years, The Laughing Cow has embraced an innovative spirit—continually reimagining how people enjoy cheese... With Dill Pickle Dip having such a strong cultural moment, this flavour allows us to be part of that conversation in a way that feels true to our brand." Standalone Snack and Recipe Base The Laughing Cow is deploying a dual-pronged marketing strategy for the new SKU, positioning it both as a convenient, ready-to-eat snack and as a versatile culinary ingredient. The 'Permissible Indulgence' Snack: Each individually wrapped wedge contains just 25 calories and 2 grams of protein , offering a bold flavour hit within a highly portion-controlled and macro-friendly format. The Viral Recipe Base: As "dill pickle dip" continues to dominate recipe platforms like TikTok and Instagram, the brand is positioning the wedges as an effortless, creamy base for at-home entertaining, reducing the prep time for consumers looking to recreate the trending dish. Commercial Details The Laughing Cow Dill Pickle Flavour retains the brand’s signature packaging format—the eight-wedge round box . For retailers, the product provides a strong cross-merchandising opportunity. Its dual-use case makes it a natural fit for pairing displays alongside crackers, pretzels, and fresh vegetables, particularly during high-volume entertaining seasons such as game days and summer gatherings. New Products The Laughing Cow Launches 'Dill Pickle' Flavour News February 25, 2026 New Products Organic Valley Launches Organic Cheese Snack Sticks Nationwide New Products Kraft Natural Cheese Expands Portfolio with New Lactose-Free Product Line New Products Sauce Shop and Heler Foods Launch Spicy Cheese Range Marketing Jarlsberg Partners With Adrian Grenier for Global Grilled Cheese Campaign Flavours & Colours Snacking New Products Dairy Food Related news

Nestlé, Lindt & Sprüngli, Mars Incorporated, Mondelēz International, and The Hershey Company have announced a landmark, pre-competitive partnership with the incorporation of the TogetherCocoa Foundation. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. Featured in this news Confectionery Lindt & Sprüngli Featured in this news Confectionery Mondelēz International Featured in this news Confectionery Hershey Company Featured in this news Confectionery Mars Inc The Newsroom Nestlé, Lindt & Sprüngli, Mars Incorporated, Mondelēz International, and The Hershey Company have announced a landmark, pre-competitive partnership with the incorporation of the TogetherCocoa Foundation . Based in Geneva, Switzerland, the newly formed independent entity aims to drive unprecedented industry-wide collaboration to strengthen the long-term resilience of the global cocoa supply chain. The alignment of five of the world's largest chocolate manufacturers signals a strategic acknowledgement that the systemic challenges facing the cocoa industry—from climate volatility to extreme poverty—cannot be solved by individual corporate initiatives alone. Closing the Living Income Gap The immediate operational priority for the TogetherCocoa Foundation is the West African cocoa belt, specifically targeting farming communities in Côte d’Ivoire and Ghana , which together produce the vast majority of the world's cocoa. A central mandate of the foundation is to scale collaborative solutions designed to close the "living income gap" for these cocoa farming households. To achieve this, the initiative plans to engage closely not only with supply chain partners and the wider sector but also with the governments of both West African nations to ensure infrastructural and policy alignment. Complementing Existing ESG Frameworks Crucially for stakeholders and investors, the companies confirmed that the new foundation will not replace their respective internal sustainability portfolios. Instead, it is designed to build upon and scale the "test-and-learn" approaches already established by individual members. Nestlé reaffirmed its ongoing capital commitment to the Nestlé Cocoa Plan and its specific income accelerator program in the region. Mars stated it remains fully committed to its Cocoa for Generations strategy, continuing to run targeted initiatives such as the Women for Change , Livelihoods Ecosystem Advancement (LEAP) Program , and the ACTIVE agroforestry program. By pooling resources and data generated from these individual programs into the TogetherCocoa Foundation, the coalition aims to implement "joint and scalable solutions" that deliver a more unified impact on the ground. Industry Context The formation of TogetherCocoa comes at a critical juncture for the chocolate industry, which has recently faced historic commodity price spikes, tightening environmental regulations (such as the EU Deforestation Regulation), and continued scrutiny over farmer welfare. While the foundation is currently in its "early stages," the sheer market capitalisation and purchasing power of its five founding members make it one of the most significant collaborative sustainability efforts in the history of the confectionery sector. Further operational details and specific funding mechanisms are expected to be communicated as the initiative develops. Confectionery Global Confectionery Giants Unite to Launch 'TogetherCocoa Foundation' in Geneva News February 25, 2026 Confectionery Guittard Launches Reformulated Chocolate Batons for Laminated Pastry Applications New Products The Pioneer Woman Launches Chocolate Collection with Sweet Shop USA Manufacturing Nestlé Integrates Wildfarmed Regenerative Wheat into UK KitKat Supply Chain Confectionery AWAKE Chocolate Partners with Hotels to Launch Caffeinated Crispy Bites Agriculture Sustainability Confectionery Business & Finance Manufacturing Related news

Skipstone marks 25 years of organic farming with the opening of a new LEED Platinum-designed estate winery and hospitality centre in the Alexander Valley. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Skipstone has announced the opening of its new estate winery in Sonoma County’s Alexander Valley, marking a significant operational milestone for the family-owned estate. The project represents the culmination of more than 25 years of environmentally responsible farming and brings organic vineyard management, precision winemaking, and hospitality together on the estate for the first time. Located within the pending Pocket Peak AVA, the facility is anticipated to achieve LEED Platinum certification, the highest international standard for sustainable building design. Sustainable Infrastructure and LEED Platinum Goals The winery architecture was designed to integrate with the natural landscape while minimising environmental impact. Constructed using estate stone and reclaimed wood milled on-site, the 7,700-square-foot facility utilises advanced energy-efficient systems. Key sustainability features include: Renewable Energy : A 225-kW solar array provides 100% of the facility’s electricity. Thermal Regulation : Much of the production space is built underground to maintain stable temperatures and reduce energy consumption. Biodiversity Support : The facility features a living green roof to enhance insulation and provide habitat for local species. A Legacy of Organic and Regenerative Viticulture Skipstone has been CCOF-certified organic since 2008, making it the longest-tenured certified vineyard in the Alexander Valley. Under the direction of Vineyard Manager Juan Alcantara, the estate employs a holistic regenerative farming model. Current practices include biodynamic methods, the use of native cover crops, and low-till cultivation to promote soil health. The 200-acre property also maintains habitat corridors, raptor perches, and owl boxes to support a thriving ecosystem. April Vasquez, Chief Certification Officer at CCOF, noted that Skipstone’s long-standing dedication to biodiversity serves as a model for sustainable viticulture in Sonoma County. Precision Winemaking and Facility Capacity The new facility supports a precision, small-lot winemaking program led by Winemaker Laura Jones. Jones, formerly of Aubert Wines and Cliff Lede Vineyards, collaborates with consulting winemaker Philippe Melka, who has been with the estate since 2006. The production space is engineered for technical accuracy, allowing the team to manage the "soil to bottle" process entirely on-site. The upper level of the winery features a light-filled hospitality space and a wraparound patio overlooking the estate’s amphitheater-style vineyards. Hospitality and Market Positioning With the completion of the winery, Skipstone is expanding its hospitality programming to include private seated tastings by appointment. These experiences feature estate-grown wines paired with seasonal ingredients from the property’s culinary gardens. Future plans for the estate include immersive programming such as wine dinners, communal brunches, and cycling events. By centralising operations and hospitality, Skipstone aims to strengthen its brand narrative and provide a more comprehensive experience for visitors and collectors. Founder and proprietor Fahri Diner stated that the winery allows the organisation to share the full Skipstone story with a global audience. Sustainability Skipstone Unveils Sustainable Estate Winery in Alexander Valley News March 17, 2026 Meat & Seafood BAP and Great British Chefs Partner to Educate Culinary Sector on Responsible Seafood Logistics & Supply Chain New USMCA Produce Coalition Advocates for Continued Tariff-Free Trade Technology New AI Partnership Between FPT and CP Vietnam to Digitalise Agricultural Value Chain Agriculture Charoen Pokphand Foods and FPT Corporation Partner to Advance Artificial Intelligence in Southeast Asian Agriculture Agriculture Sustainability Business & Finance Alcohol Related news

Angostura has launched Demerara and Spicy Honey syrups in the US, expanding its 200-year portfolio into the premium mixer category comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Angostura, the global leader in the bitters category, has announced its official entry into the premium syrup market with the nationwide United States launch of Angostura Demerara Sugar Syrup and Angostura Spicy Honey Syrup . Distributed in the US by Mizkan America, the rollout represents the brand's first major category expansion outside of its core bitters portfolio in its 200-year history. The launch is engineered to address the escalating demand for high-quality, clean-label cocktail ingredients, providing a practical solution for both professional bartenders and home mixologists who seek to simplify preparation without sacrificing complex flavour profiles. Back Bar Efficiency In a highly competitive on-premise environment, consistency and speed of service are critical drivers of profitability. Traditional scratch-made syrups, while popular, introduce variables in sugar density, shelf stability, and preparation labour. By offering pre-formulated, shelf-stable, and premiumised syrups, Angostura is providing the trade with a standardised foundation for high-volume beverage programmes. Michael Fritts, Angostura Brand Manager at Mizkan America, noted that the premium syrups reflect a natural evolution for the brand, satisfying consumers who trust Angostura for its quality and taste. Technical Formulation and Flavour Profiles The new range is formulated to deliver rich, multi-layered sensory experiences that complement high-end spirits without overpowering their intrinsic characteristics. Angostura Demerara Sugar Syrup: A dark, full-bodied syrup layered with notes of toasted molasses, warm caramel, and a hint of smoke. It is engineered specifically to enhance aged spirits such as bourbon, rye whiskey, and dark rum, making it an ideal companion for the Old Fashioned, which continues to rank as the most popular cocktail in the United States. Angostura Spicy Honey Syrup: Delivers a bold balance of smooth honey sweetness and a lingering chilli heat. This formulation is designed to bring depth and complexity to clear agave spirits and whiskies, targeting high-growth on-premise trends such as the Spicy Margarita, which is currently outperforming traditional fruit-forward variants in the casual-dining sector. By focusing on these two high-affinity profiles, the brand targets the most lucrative and most frequently ordered drinks on modern cocktail menus. Driving On-Premise Premiumisation and Retail Growth For hospitality groups and independent operators, the addition of these premium syrups supports the broader industry shift toward premiumisation. It allows establishments that lack full-bar infrastructure, such as boutique hotels, event catering, and fast-casual dining, to execute complex craft cocktails with minimal training. Ian Forbes, CEO of Angostura Limited, stated that the syrups extend the brand's flavour expertise and commitment to quality into a new product category. For off-premise retailers, the bottled formats present an excellent cross-merchandising opportunity, allowing stores to display the syrups directly alongside premium bourbon, tequila, and the brand's signature bitters to capture high-value, single-trip impulse sales. New Products Angostura Enters Into Premium Cocktail Syrups Eddie Sanders May 19, 2026 New Products Riboli Family Wines Expands Spritz Del Conte Range with Hugo and Non Alcoholic Options New Products Cuervo Launches Lower ABV Canned Cocktails New Products Arkay Launches Miniature Mocktail Tetra Pack Collection New Products Twisted Alchemy Launches New Products for Summer 2026 Flavours & Colours New Products Beverage Related news

Introducing new non-chocolate innovation under the Jolly Rancher masterbrand while expanding pack formats for its core chocolate franchises to drive sharing occasions. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. Featured in this news Confectionery Hershey Company The Newsroom The Hershey Company has announced its seasonal portfolio for Easter 2026, signalling the start of the critical spring confectionery season. As the self-reported "multi-year category leader," Hershey is executing a dual strategy: introducing new non-chocolate innovation under the Jolly Rancher masterbrand while expanding pack formats for its core chocolate franchises to drive sharing occasions. Jolly Rancher Gummies Fruity Mix Headlining the seasonal innovation is the Jolly Rancher Gummies Fruity Mix . Capitalising on the continued growth of the non-chocolate/gummy segment, this new SKU introduces seasonal shapes (egg, chick, bunny, butterfly, and flower) to the portfolio. The flavour profile introduces "juicy peach" and "pineapple" alongside established favourites like grape, blue raspberry, and watermelon. The product will be available in standard bags and share-size stand-up pouches , designed to stand out in seasonal aisles and baskets. Kyle Webster , Sr. Associate Brand Manager at The Hershey Company, commented: "From classic chocolates like Reese's Eggs and Cadbury Mini Eggs to new fruity flavours like Jolly Rancher Gummies Fruity Mix, Hershey is bringing both familiar favourites and playful surprises to baskets this year." Format Expansion for Core Franchises Hershey is also optimising its best-selling chocolate SKUs with new packaging formats aimed at "poppability" and sharing: Reese's Peanut Butter Mini Eggs Unwrapped: Now available in King Size pouches , targeting the immediate consumption and convenience store channels. Cadbury Mini Creme & Caramel Eggs: The foil-wrapped bites are shifting into Stand-Up Shareable Pouches , improving shelf presence and distinctiveness. Hershey's Kisses Harry Potter™ Butterbeer™ Flavour: Following a successful launch, this licensed product moves into a Stand-Up Shareable Bag to capitalise on the franchise's enduring popularity. Strategic Assortments and Partnerships In a notable move for category management, Hershey is expanding its "Sweets Assortments" (85- and 135-piece bags) through a partnership with Perfetti Van Melle . For the first time, AirHeads will be included in Hershey mixed bags alongside Twizzlers and Jolly Rancher products. This cross-manufacturer collaboration is designed to create a "robust non-chocolate assortment portfolio" that serves as a one-stop solution for families building Easter baskets. Additionally, the Reese's & KIT KAT® Seasonal Shapes Assortment returns, featuring the KIT KAT® Bunny , which the company cites as the "No. 1 Easter innovation of 2025." Confectionery Hershey Unveils Easter Products: Jolly Rancher Innovation and Partnerships News February 3, 2026 Confectionery Aldi Unveils Premium and Novelty Easter Confectionery Lineup Confectionery Tesco Unveils Premium Own-Brand Easter Egg Range with Dubai Pistachio and Sticky Toffee Flavours New Products Chocolove Targets Seasonal Growth with Easter Chocolate Rollout New Products Mars Targets Premium Seasonal Gifting with Ethel M Chocolates' First-Ever Filled Egg Collection Flavours & Colours Confectionery New Products Related news

Closure Systems International (CSI) acquires two Amcor facilities to boost North American beverage closure production and PCR material innovation. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. Featured in this news Ingredients Amcor The Newsroom Closure Systems International (CSI), a global leader in high-performance closure solutions, has confirmed the purchase of two industry-leading manufacturing sites from Amcor. The facilities, located in Erie, Pennsylvania, and Hattiesburg, Mississippi, were previously part of Amcor’s Rigid Packaging Solutions division. The acquisition strengthens CSI’s domestic supply chain and provides the technical infrastructure required to meet the escalating demand for closure systems in the high-velocity functional beverage and industrial sectors. Technical Infrastructure and Operational Synergies The two acquired sites provide CSI with a blend of established expertise and modernised capacity. By integrating these assets, CSI is expanding its ability to serve high-volume beverage applications that require rigorous technical standards, such as hot-fill and pressurised CSD environments. Facility Specifications Erie, Pennsylvania: An 183,000-square-foot site featuring a long-standing operational footprint and a suite of specialised assets for complex closure manufacturing. Hattiesburg, Mississippi: A 119,000-square-foot facility characterised by a modern layout and significant available capacity to support future growth in the Southeast region. The transaction is expected to improve sourcing options and risk mitigation for North American customers by diversifying CSI's production hubs. Floyd Needham, CEO of CSI, stated that the addition of these established facilities enhances the company's ability to deliver reliable, high-quality solutions at a global scale. Focus on Lightweighting and PolyCycle PCR Expansion A primary pillar of the acquisition is the implementation of new operational and commercial initiatives focused on sustainability. CSI intends to leverage the facilities’ existing moulding expertise to advance its innovation pipeline in two critical areas: Lightweighting: Reducing the material mass of closures to assist brand owners in meeting plastic reduction targets and lowering Scope 3 emissions. PolyCycle® PCR: Scaling the use of CSI’s proprietary post-consumer recycled resin (PCR), allowing manufacturers to incorporate high-quality recycled content into their packaging without compromising structural integrity. By applying these technologies at the newly acquired sites, CSI is positioning itself as a primary infrastructure provider for brands navigating increasingly stringent environmental regulations and consumer demand for circular packaging. Alignment for Amcor and CSI The deal reflects a strategic "right-sizing" for both organisations. For Amcor, the divestiture allows the firm to focus on its core portfolio strategy as a leader in nutrition, health, and consumer dispensing solutions. For CSI, the move represents a disciplined expansion of its manufacturing network, which now includes 11 global facilities. As CSI transitions production volumes into the Erie and Hattiesburg sites during 2026, the company aims to maintain uninterrupted service while modernising the manufacturing workflows to align with its global technical standards. The acquisition arrives at a time of significant growth in the "active hydration" and protein beverage categories. These segments frequently require specialised closure designs, such as those used in isotonic and juices, where compression moulding offers superior consistency and performance over traditional injection moulding for specific geometries. By securing these assets, CSI is well-positioned to lead the next phase of closure innovation, driving value through a combination of technical rigour, regional proximity, and a robust commitment to the circular economy. Facilities CSI Scales North American Manufacturing with Acquisition of Two Amcor Facilities News May 6, 2026 Facilities The Magnum Ice Cream Company Invests €10M in Hungarian Production Facility Ingredients Döhler Expands Flavour Production and Innovation Capabilities in Georgia Facilities Haribo Opens New £35M Warehouse West Yorkshire Facility Facilities Harry Davis and Company Finalises Sale of Harrisburg Dairies to Patanjali Dairy USA Facilities Business & Finance Manufacturing Packaging Related news

Japanese speciality coffee equipment manufacturer HARIO will launch two new Tritan-based colourways for its V60 Dripper NEO at World of Coffee Brussels 2026. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Speciality coffee equipment manufacturer HARIO Co., Ltd. has announced the global release of two new colourways for its V60 Dripper NEO. The new variants will officially launch on 25 June 2026, making their public debut at the World of Coffee Brussels 2026 trade exhibition, scheduled from 25 to 27 June. The product expansion builds upon the brand's established physical design framework, offering commercial establishments and home brewers additional styling options for its reengineered pour-over system. Design and Material Specifications The V60 Dripper NEO represents an evolution of HARIO’s classic cone-shaped dripper. Developed to improve brewing consistency whilst preserving the extraction control of manual pour-over methods, the NEO model features a modified internal structure designed to standardise water flow. The technical specifications of the dripper system include: Internal Rib Architecture: A modified rib layout designed to promote uniform water distribution and prevent the coffee bed from clogging during high-volume extractions. High-Flow Extraction: Formulated to reduce bitterness and highlight sweetness, particularly when processing light-to-medium roast coffees or utilising finer grind profiles. Tritan Copolymer Construction: Manufactured using lightweight, impact-resistant Tritan plastic to ensure high thermal stability, maintaining consistent brewing temperatures throughout the extraction process. The fast-flow characteristics of the NEO design are engineered to mitigate the risk of over-extraction, helping baristas achieve clear cup profiles in high-velocity commercial environments. New Colourways The summer product expansion introduces two distinct visual options to the NEO lineup, designed to complement modern cafe aesthetics and hospitality interiors: 🔸 Amber – A warm, retro-inspired aesthetic designed to coordinate with natural wood textures and traditional countertop finishes. 💎 Transparent – A clean, minimalist design that showcases the physical flow of coffee and the internal structural form of the dripper during extraction. The new options allow operators to differentiate house filter coffees visually by utilising contrasting dripper colours on the brew bar. Trade Debut and Commercial Positioning HARIO will showcase the new colourways at World of Coffee Brussels, operating from Booth #11356. The event remains a key trade destination for international coffee buyers, roasters, and distributors seeking next-generation brewing technologies. The transition from traditional ceramic and glass materials toward high-durability polymers like Tritan highlights a broader shift in the commercial cafe sector. By offering lightweight, shatterproof brewing equipment, manufacturers can help operators lower equipment replacement costs and improve workplace safety without sacrificing thermal efficiency. According to Daigo Hidaka, Chief Designer of NEO and member of the Product Planning Department at HARIO, changing the dripper colour according to the selected coffee bean variety or the visual style of the cafe can enhance the overall service experience. Following the initial European exhibition, the new Amber and Transparent V60 Dripper NEO models will enter global wholesale and retail distribution channels. New Products Hario Launches New V60 Dripper Neo Colourways Eddie Sanders June 10, 2026 Coffee & Tea Lavazza and Müller Launch Italian-Inspired Ready-to-Drink Coffee Range New Products Nescafé Launches KitKat and Lion Flavoured Coffee Coffee & Tea Paramount Coffee Debuts Joe Knows Coffee Beverage Alaska and Hawaiian Airlines Expand Summer Onboard Beverage Selection New Products Beverage Coffee & Tea Related news

CHANDON has unveiled its Spritz collection, a premium trio of botanical-infused, ready-to-serve sparkling cocktails developed over six years of research and development, utilising natural fermentation and high-altitude Mendoza grapes to target the high-growth "permissible indulgence" and lower-ABV lifestyle segments. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom CHANDON, a global leader in estate-grown sparkling wine since 1959, has announced the launch of the CHANDON Spritz collection. This new trio of ready-to-serve (RTS) sparkling cocktails represents a significant expansion for the LVMH-owned estate, leveraging its multi-national vineyard footprint to enter the rapidly professionalising "aperitivo" market. The collection is designed to bridge the gap between traditional oenology and modern mixology, offering a high-fidelity cocktail experience that maintains the brand’s "pioneer" status across its territories in Argentina, California, Brazil, Australia, and China. Collaborative Winemaking and Mixology Leadership The development of the Spritz collection was managed by a cross-functional leadership team, combining technical winemaking expertise with elite bar-industry insights. Key contributors include: Ana Paula Bartolucci: Cellar Master of CHANDON Argentina. Pauline Lhote: Director of Oenology and Vineyards of CHANDON California. Inés de los Santos: Renowned mixologist and owner of Cochinchina (ranked number 26 in the World’s 50 Best Bars 2025). This collaboration ensures that the product addresses the technical requirements of high-end wine production while meeting the flavour-complexity standards of the world’s leading cocktail programs. Technical R&D: 6 Years and 179 Trials CHANDON’s entry into the RTS category is the result of a rigorous six-year development cycle. The technical team conducted 179 separate formulation trials to achieve the precise balance of freshness, acidity, and botanical integration. The base of the Spritz is crafted from musts and sparkling wines produced in Mendoza, Argentina. The high-altitude terroir provides the necessary structural integrity for the botanical macerations. These macerations utilise a slow-extraction method for natural aromas, including: Citrus: Organic lemons and oranges. Botanicals: Hibiscus and lemon verbena. Regional Fruits: Raspberries and blackcurrants sourced from Patagonia. Lower ABV Innovation via Natural Processes A primary technical differentiator for the CHANDON Spritz collection is its approach to alcohol reduction. While many competitors use industrial dealcoholizing processes that can strip flavour, CHANDON has implemented a "natural-stop" fermentation strategy for its 6% variants. According to Ana Paula Bartolucci, the process involves selecting Muscat grapes that are naturally low in sugar and harvested early in the season. The technical workflow includes: Fermentation Control: Stopping the fermentation of juices once the alcohol level reaches 5.5%. Residual Sugar Management: Maintaining a residual sugar level of 57 g/L to provide body and balance. Natural Blending: Integrating botanical macerations to achieve a final 6% ABV. The collection features three distinct variants: Orange Peel and Spices: A delicately bitter profile at 11.5% ABV. Berries and Hibiscus: An aromatic and zesty profile at 6% ABV. Lemon and Verbena: A crisp, citrus-forward profile at 6% ABV. Distribution and Premium Positioning CHANDON is utilising a tiered distribution strategy that focuses on premium on-premise and speciality retail channels. European Rollout: The Orange Peel and Spices variant is available through leading wine merchants, bars, and restaurants. Experiential Launch: In France, the Lemon and Verbena and Berries and Hibiscus variants will debut as a preview during the Roland-Garros Tournament, aligning the brand with high-profile sporting and social events. Price Architecture: Positioned in the premium tier at 19.90 euros at wine merchants. In the on-premise sector, the products carry a bottle price of 49 to 59 euros and a per-glass rate of 12 to 13 euros. For B2B stakeholders, the launch of CHANDON Spritz signals the "premiumization" of the ready-to-serve sparkling cocktail category. As the RTS sector moves away from synthetic-flavour profiles and toward "estate-grown" and "botanical-macerated" standards, CHANDON is positioning itself as a primary partner for high-volume hospitality venues looking to offer consistent, high-quality cocktails without the labour requirements of traditional bar prep. As the brand scales the collection throughout 2026, industry observers expect the success of the "natural-stop" fermentation model to serve as a benchmark for the lower-ABV wine category. By delivering a product that balances the heritage of Mendoza winemaking with the innovation of modern mixology, CHANDON is securing its role as a dominant player in the evolution of global sparkling wine consumption. 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Discover E & J Gallo verified distributors, partnership requests and latest industry activity. FNBX is the ultimate 360 platform for the food and beverage industry. All Companies Close Alcohol E & J Gallo Employees founded Headquarters Modesto, California, USA E & J Gallo Winery is a family-owned wine maker, the leader in the US wine industry and the leading provider of California wines in select markets around the world. Founded in September 1933 when brothers Ernest and Julio Gallo established a winery at Modesto, California. The company today offers a broad array of products that total more than 100 brands and include table, sparkling and luxury wines, beverage products, dessert wines and distilled spirits. With products available in more than 110 countries, it is the largest exporter of California wine and also imports wines from Argentina, France, Italy, New Zealand and Spain. Gallo owns fifteen wineries strategically located in wine regions throughout California and Washington and over 23,000 acres of vineyards across the state of California. In addition, the company maintains contracts with growers around the state that assist with yearly supply. About E & J Gallo --- Collaboration & Partnerships E & J Gallo is not currently looking for partnerships. Pitch a Partnership F&B Ecosystem Claim Profile E & J Gallo has no members on FNBX yet. Be discovered by B2B buyers Showcase your product catalog Signal partnership intent Claim Your Spot Are you a supplier, competitor, or distributor in the F&B space? Create your company profile to connect with giants like this. Create Free Page Takes 2 minutes. No credit card required. Authorised Distributors Americas Asia Europe Oceania There are no distributors currently. Sekai Brasil Licensed Distributor of The Good Cup (Brazil) Contact Sales Opal Packaging Plus Licensed Distributor of The Good Cup (Australia) Contact Sales BM Target Licensed Distributor of The Good Cup (Japan) Contact Sales Alternative Way Licensed Distributor of The Good Cup (France) Contact Sales PackEco Solutions Licensed Distributor of The Good Cup (Canada) Contact Sales Groupe DGL Licensed Distributor of The Good Cup (US) Contact Sales No More Lids Licensed Distributor of The Good Cup (UK) Contact Sales Submit New Distributors Company Name Contact Email Description Distribution Location Asia-Pacific Americas MENCA Europe Submit Are you a verified distributor? Claim your territory Recent Activity Listings Add Listing

Blue Bottle Coffee has launched Kyoto-Style Espresso across its global estate, utilising cold-water extraction to standardise preparation. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Speciality coffee roaster Blue Bottle Coffee has introduced Kyoto-Style Espresso across its global retail network, transitioning its iced beverage preparation from a traditional hot-brewed method to cold-water extraction. The commercial rollout, which commenced on 16 June 2026, represents an operational shift in how the company prepares espresso specifically for iced drinks. By moving away from the industry-standard method of brewing hot espresso and cooling it over ice, the brand aims to deliver a more stable beverage base that retains its structural integrity and flavour profile as the ice melts. The global launch is designed to establish a new technical foundation for the brand's cold coffee portfolio, streamlining in-store workflows whilst capturing a larger share of the fast-growing iced coffee sector. Cold Extraction Technology In traditional beverage operations, iced espresso drinks are prepared by pouring hot, high-pressure extractions directly over ice. While commercially straightforward, the rapid temperature transition and subsequent ice dilution frequently degrade the beverage's acidity, sweetness, and overall balance. To address these quality limitations at scale, Blue Bottle’s development team drew inspiration from traditional Japanese slow-extraction principles to design a cold-brewed espresso system. The cold-water extraction method replaces thermal energy with time: Controlled Percolation: Cold water is passed gradually through a highly calibrated bed of finely ground coffee. Targeted Extraction: The process extracts the soluble solids, sweetness, and lipid profile of the coffee without releasing the bitter compounds and sharp acidity that typically develop when hot espresso cools. Chemical Stability: Because the extraction occurs at a lower temperature from the start, the resulting liquid remains chemically stable, preventing the oxidation and flavour degradation associated with cooled hot coffee. From a cafe operations standpoint, preparing the espresso base through a controlled, time-based cold process establishes a highly consistent, pre-batched ingredient. This system allows baristas to assemble iced espresso beverages with greater speed and precision, reducing customer wait times during peak morning hours and allowing staff to focus more on beverage customisation and service. Cold Coffee Menu and Formulations The introduction of the new extraction method is supported by the launch of a dedicated global menu, featuring a variety of milk-based, aerated, and botanical cold coffee formulations. The new Kyoto-Style Espresso lineup includes the following options: ☕ Iced Latte and Mocha – Traditional dairy and plant-based milk drinks utilising the cold-extracted espresso base to prevent dilution. 🌊 Cold-Shaken Espresso – An aerated, texturised iced beverage designed to showcase the smooth, low-acid profile of the extraction. 🍋 Shakerato and Espresso Tonic – Premium, carbonated, and botanical-infused formats developed to expand afternoon consumption occasions. The emphasis on shaken and texturised preparations highlights a broader product development focus within the speciality coffee market, where operators are increasingly utilising mixology-inspired techniques to premiumise cold beverage menus. Speciality Coffee Operations According to Karl Strovink, Chief Executive Officer of Blue Bottle Coffee, the global rollout represents a concerted effort to move iced espresso from an adapted hot process to a dedicated cold-brew standard. He noted that building a new, cold-extracted foundation allows the business to deliver a consistent, high-quality product across its entire international retail footprint. Kevin Thaxton, Director of Global Product Development at Blue Bottle, added that preparing the espresso cold from the start removes the harshness commonly associated with iced espresso, providing a noticeably smoother cup profile that performs predictably when paired with milk, syrups, or tonics. The global launch builds upon Blue Bottle’s historical research and development in the cold beverage space. Since developing its signature New Orleans-Style Iced Coffee in response to early consumer demand, the Nestlé-majority-owned brand has continuously focused on refining convenience formats, including ready-to-drink cartons and speciality instant espresso. The Kyoto-Style Espresso menu is currently being deployed systematically across Blue Bottle locations globally, providing franchise and corporate partners with a standardised technology platform to drive volume sales throughout the high-footfall summer trading window. Coffee & Tea Blue Bottle Coffee Launches Kyoto Style Espresso across Global Cafes Eddie Sanders June 16, 2026 Coffee & Tea Costa Coffee Launches High Protein Latte Coffee & Tea Gregorys Coffee Partners with Pop's Pizza Franchisees for Long Island Growth New Products Paris Baguette Launches Patriotic Menu and Red Bull Giveaway Coffee & Tea Merit Coffee Expands Texas Footprint with Three Houston Café Openings New Products Coffee & Tea Related news