Martin White rounds up the day's top stories in the world of food and beverages, including: Lamb Weston announces $250m expansion of Oregon facility, Raisio sells its confectionery business to Valeo for 100m euros and Conagra Brands purchases Sandwich Bros. of Wisconsin

Tetra Pak's Intelligent Customisation heating solutions offers tailor-made processing solutions for food and beverage manufacturers.

Helena Arph, a technology specialist at Tetra Pak shared her over 20 years’ experience in the food industry with FoodBev Media's Darren Wood as she explained how the company's Intelligent Customisation meets specific customer needs in prepared food.

Jules Scully rounds up the day's top stories in the world of food and beverages, including: Campari buys Bisquit Cognac from Distell for 52.5m euros, GreenSpace purchases Galaxy Nutritional Foods for $17.8m, and GoMkt app links consumers with retailers to tackle food waste.

Arla's Inge Lise Povlsen talked with Alex Clere about the range of products the company have produced to provide healthy nutrition to infants and toddlers, including fruit smoothies, porridge and yoghurts.

Povlsen also discussed studies conducted by Arla which show how the company's proteins can help regulate blood sugar levels.

Martin White rounds up the day's top stories in the world of food and beverages, including: Fosun agrees $844m deal to acquire 17.99% of Tsingtao, General Mills posts 2.1% sales rise thanks to its cereal brands, and Cooke Inc acquires Omega Protein in a $500m deal.

Tetra Pak has said that its new Intelligent Customisation heating portfolio solutions can offer flexibility and upgradability and that its solutions can be upgraded to support a customer’s product expansion from milk and cream, to beverages with particles, or from baby food to a wider range of prepared food products.

Tetra Pak's Bengt Eliasson takes a look at specific dairy needs and the company's response through Intelligent Customisation.

Jules Scully rounds up the day's top stories in the world of food and beverages, including: Nestlé offloads iced tea brands Sweet Leaf Tea and Tradewinds, Thai Beverage affiliate acquires Vietnam’s Sabeco for $4.84bn, and Cargill, Ecolab and Techstars to launch food innovation scheme

Volac has created two speciality protein products called Volactive Ultra Whey Velicious and Volactive Pro₂O. Ultra Whey Velicious is a versatile whey protein which can be used for a range of applications including ice creams, cookies, smoothies and more.

Volac's Mel Billows and Rebecca Farr talked to Darren Food about the benefits of the innovative products and the positive consumer reception they have received. 

Martin White rounds up the day's top stories in the world of food and beverages, including: Campbell’s agrees $4.87bn deal for snack maker Snyder’s-Lance, Hershey finalises $1.6bn deal to acquire Amplify Snack Brands, Unilever offloads its spreads business to KKR for 6.83bn euros

Tetra Pak's new Intelligent Customisation portfolio solutions can offer tailor-made processing solutions for food and beverage manufacturers. These solutions can be upgraded to support a customer’s product expansion from milk and cream, to beverages with particles, or from baby food to a wider range of prepared food products.

Tetra Pak has completed trials of the new modular portfolio with customers in Europe and Russia.

Maria Norlin, sub-category manager of JNSD at Tetra Pak speaks to FoodBev Media's Darren Wood about what the Intelligent Customisation solutions can offer beverage products. 

Tetra Pak has launched Intelligent Customisation, a modular portfolio of heating systems which offers tailor-made processing solutions for food and beverage manufacturers.

The modules, which are based on the company’s technologies in dairy, beverages and prepared food processing, can be combined in a number of configurations, ‘allowing every heating solution to be customised to meet the specific needs of each individual customer’.

Talking to FoodBev Media's Darren Wood, Maria Norlin, sub-category manager of JNSD introduces the new heating portfolio solutions.

Goodmills Innovation has released a new bread for wheat-sensitive consumers called 2ab Wheat. Termed 'The Tummy Friendly Ancient Wheat', Goodmills claims the bread is easier to digest for most people than conventional bread.

Malte Schottmayer, junior product manager at Goodmills Innovation told Darren Wood that the bread contains less FODMAPS – short-chain carbohydrates which can prove hard to digest – than regular bread and spelt.

Ingredia has showcased its new Promilk range which the company says is a 'complete range of solutions' for dairy dessert options.

This range of functional proteins are natural, clean label, and highly functional solutions which enable consumers to  provide or boost functionality, reduce syneresis and decantation and optimise the cost of recipes.

Cécilia Autran product manager at Ingredia spoke with FoodBev Media's Darren Wood about the Promilk range, its benefits and its journey to the marketplace.

Martin White rounds up the day's top stories in the world of food and beverages, including: Target acquires US same-day delivery service Shipt for $550m, Campari Canada invests $3.9m in its Ontario Forty Creek distillery, Solo Gelato and Barry Callebaut create ice cream capsule system

Tereos has introduced a plant-based meat alternative called Le Sauté Végétal, which is made using wheat proteins and chickpea flour.

The company has also introduced the Sweet & You service, which helps consumers reformulate food recipes to conform to changing legislation.

Sensient Flavors has released new flavour and colour solutions to rebalance the taste of high-protein foods and drinks and allow greater product appearance customisation.

Darren Wood spoke to Sensient's Barbera Lezzer, European marketing director, and Giovanni Panzeri, beverages senior flavourist, about the range of solutions the company has to offer customers.

Jules Scully rounds up the day's top stories in the world of food and beverages, including: Jarlsberg maker Tine plans 77m euro cheese facility in Ireland, GEA and Chr. Hansen open new fermentation site in Denmark, Wessanen launches high-protein range of Kallø lentil rice cakes

Essentia Protein Soultions has revealed a nutritional calculator to allow clients to gauge how much protein is present in their products in an easy manner.

Nutritional information such as carbohydrate, fat and protein levels in products is totalled up to calculate the percentage value of protein content, which in turn allows clients to classify products as a 'source of protein',  'protein-rich' under EU regulations.

Essentia's global marketing director Irene Plats spoke to Darren Wood about the calculator and how it will allow clients to improve their products.

KMC has released a potato starch-based vegan-friendly cheese called Cheesemaker CF 30, which offers a very "cheese-like sensation," despite the fact that there is no milk protein inside it.

Darren Wood spoke to KMC's Hugo Neilsen, CCO business development & Americas, and Neilsen told him about the functionality, texture and taste of the cheese, as well as his views on plant-based protein trends.

Jules Scully rounds up the day's top stories in the world of food and beverages, including: Jacobs Douwe Egberts offers $361m for OldTown Berhad, Portuguese wine sector invests 13m euros to increase exports, ADM sells Bolivian oilseed unit as part of transformation strategy. 

Lycored has carried out several studies into colour stability in order to create more authentic looking and tasting products for consumers.

Lycored's head of coloration Tammi Higgins spoke to Alex Clere about the new innovations curated by the company, including yoghurt and fruit preserve applications, as well as a new range of candies which Tammi claims will retain their colour for up to 12 months.

ADM Wild vice president of marketing and product management EMEAI Jochen Heininger talked with Darren Wood about the company's range of ingredients and in particular its focus on functional natural ingredients and plant-based proteins.

Jochen claims that consumers are moving towards non-animal derived protein consumption, and thus the company has developed ingredients with this in mind.

Jules Scully rounds up the day's top stories in the world of food and beverages, including: AB InBev opens its largest capacity brewery in Asia, Thai Beverage and AB InBev line up to invest in Sabeco – reports, UK competition watchdog clears Cargill and Faccenda joint venture. 

Guido Rovati, sales and marketing director at Faravelli Group spoke to Darren Wood about the company's new blend of hydrocolloid solutions called FARA Functional Systems.

Guido claims that "tailor-made" hydrocolloid blends offer versatile solutions to customers, so factors such as textures, product stability and shelf-life can be improved.

Guido Rovati, sales and marketing director at Faravelli Group spoke to Darren Wood about the company's new blend of hydrocolloid solutions called FARA Functional Systems.

Guido claims that "tailor-made" hydrocolloid blends offer versatile solutions to customers, so factors such as textures, product stability and shelf-life can be improved.

IOI Loders Croklaan has unveiled Presdough 270 SB, a shea-based palm oil alternative for bakery products. Renee Boerefijn, director of innovation at IOI Loders Croklaan spoke to Darren Wood to discuss the merits of the new product.

Renee claimed that the product is more affordable than other palm oil alternatives, offers a "huge" saturated fat reduction and is an incredibly workable dough.

Since starting its Origin Green programme, Bord Bia has made a concerted effort to ensure that its initiative becomes known as the standard-bearer of Ireland’s food and drink sustainability approach.

This voluntary programme brings together the country's food industry – from farmers to food producers, retailers to foodservice operators – with the common goal of sustainable food production.

Eimear O’Donnell sector manager of dairy ingredients at Bord Bia spoke exclusively to FoodBev Media's Darren Wood about the programme, how to be involved and what the criteria for entry is.

Ingredia has showcased a new programme called Via Lacta, a new CSR strategy encouraging the 1st eco-friendly milk produced from animals on a GMO-free diet that are guaranteed a minimum area of grassland and given straw bedding.

In order to meet current consumption trends shifting towards healthier products with sustainable development, Ingredia, a dairy cooperative made up of farmers, will see its Via Lacta range of ingredients, come from its own responsible milk collection. 

Thomas Le Vely product manager of food at Ingredia spoke with FoodBev Media's Darren Wood about the Via Lacta initiative, its aims and what being a part of the scheme enables.

Martin White rounds up the day's top stories in the world of food and beverages, including: Unilever fined 60m euros over ice cream market abuse in Italy, Musgrave seals deal to acquire La Rousse Foods from Aryzta, Coca-Cola HBC appoints Zoran Bogdanovic as chief executive

Glanbia’s marketing manager Dagmar Ortlepp spoke with FoodBev Media’s Darren Wood at Food Ingredients Europe about the company’s new high-protein vegetarian soup, a tomato soup which contains nine grams of protein.

Dagmar explains that the soup is made using ProTherma and Micelle XL proteins, which when combined act to reduce the bitterness which can be associated with high-protein foods.

Mobile joints, stable bones, smooth skin, glossy hair and healthy fingernails – collagen peptides play a key role in maintaining these fundamental components of the human body.

Gelita's Hans Ulrich-Frech spoke about the company's range of collagen peptide products which aid its consumers to remain healthy, strong and mobile. 

Martin White rounds up the day's top stories in the world of food and beverages, including: Nestlé to buy vitamin producer Atrium Innovations for $2.3bn, Coca-Cola opens its 45th bottling plant in China, investing $75.5m, PureCircle partners with former tobacco farmers to grow stevia

Barry Callebaut's Sofia Popova, global marketing manager at Barry Callebaut spoke with FoodBev Media's Darren Wood about the company's range of low sugar chocolates as the chocolatier aims to increase its offering of alternatives to customers who want chocolate yet at the same time want to avoid sugar.

The company is increasing this range by using stevia in its products, which contain around 86% cocoa solids. The pleasant hints of sweetness in taste come from the stevia plant.

Sofia explains how the chocolate has a very pleasant mouth feel thanks to the dietary fibre that replaces the sugar.

Martin White rounds up the day's top stories in the world of food and beverages, including: AmBev pays $926.5m for stake in Cervercería Nacional Dominicana, Hain Celestial acquires natural sweetener brand Clarks, Australia’s Burra Foods announces $18.7m investment.

Darren Wood rounds up the day's top stories in the world of food and beverages, including: Heineken begins construction of $100m Mozambique brewery, Salt of the Earth appoints A&B Ingredients as US distributor and Tate & Lyle increases capacity and upgrades its Chinese factory

Jules Scully rounds up the day's top stories in the world of food and beverages, including: Maple Leaf buys meat alternative brand Field Roast for $120m, Fonterra ordered to pay Danone 105m euros over botulism scare, AB InBev boosts craft portfolio with Pirate Life acquisition.