Trilliant, a US-based coffee manufacturer, has rolled out two new innovations: Victor Allen’s Breyers Cookies & Cream and Magnum Double Caramel RTD iced coffees.
The Magnum Double Caramel iced coffee offers a blend of chocolate, caramel, and ice cream flavors, whereas Breyers Iced Coffee presents a ready-to-drink option infused with cookies and cream flavor.
The iced coffees offered by Trilliant are made with real cream and sugar, ensuring a balanced fusion of coffee, flavor, and energy, as emphasized by the company.
Zac McAuley, director of brand marketing, Victor Allen’s Coffee, said, “At Victor Allen’s, we are excited to continue to provide our fans with new and exciting flavour innovations to help deliver indulgent experiences never before possible within RTD iced coffee. Many consumers are increasingly wanting more flavour variety outside of the basic mocha, vanilla and caramel…and we’re excited to continue to tap into these trends with such indulgent and historic Unilever brands like Magnum and Breyers.
Lisa Vortsman, chief marketing officer, US ice cream at Unilever, added, “Unilever is delighted to team up with Victor Allen’s to provide ice cream lovers with a whole new way to enjoy the beloved brands of Breyers and Magnum. We are excited to deliver delicious moments of enjoyment to fans throughout the day…Whether it’s an ice cream treat after dinner or a bottle of iced coffee on the way to work.”
The freshly introduced flavor boasts a harmonious fusion of tanginess and sweetness. Waterloo’s raspberry nectarine variation is devoid of calories, sugar, and artificial sweeteners. Crafted with non-GMO Project Verified natural flavors and purified carbonated water, it promises a refreshing experience.
Furthermore, the brand collaborated with Jessie James Decker, an American cookbook author and country pop singer, to craft three recipes infused with sparkling water.
Decker said, “As a longtime fan, I am so excited to partner with Waterloo Sparkling Water. Waterloo Sparkling Water has always been my go-to for a flavourful everyday drink. The brand’s approach to custom-crafting authentic flavours inspired me to experiment with these flavours in the kitchen. I can’t wait for the world to recreate these dishes at home.”
Kathy Maurella, CMO at Waterloo Sparkling Water, added, “We are thrilled to collaborate with Jessie to celebrate the launch of our newest flavour, raspberry nectarine…With two bestselling cookbooks to her name, Jessie also knows how to bring full flavour to life, and we’re thrilled with the recipes she created with our flavours. Our success with innovations continues to drive sales and bring more consumers into our brand, as we retain our hold on the highest household penetration growth of any core competitor.”
Waterloo is reintroducing its Tropical Fruit flavor in response to high demand. Furthermore, distribution of its Summer Berry flavor has been expanded to reach a broader audience.
Waterloo’s raspberry nectarine flavor can be found at numerous retailers across the United States, including Target, Kroger, Walmart, Whole Foods, Amazon, Meijer, HEB, Central Market, select Costco regions, Walgreens, and others.
The deal, announced in August 2022, represents a total enterprise value of approximately $2.7 billion.
In October 2023, the deal faced delays in its completion owing to a request for further information from the US Federal Trade Commission. Initially slated for closure in Q4 2023, the delay was anticipated to extend into mid-2024.
This week, the completed purchase has been announced, described by Campbell’s president and CEO, Mark Clouse, as an “important milestone” in the company’s history.
The Sovos Brands portfolio encompasses a range of food items, such as pasta sauces, dry pasta, soups, frozen entrées, frozen pizza, and yogurts, marketed under the brand names Rao’s, Michael Angelo’s, and Noosa.
Sovos recently reported $1 billion in net sales for the full year of 2023, with an organic net sales increase of 25% year-over-year. Within this performance, Rao’s organic net sales increased 37%, generating $775 million in annual revenue.
A new sector will emerge within Campbell’s Meals & Beverages division, christened Distinctive Brands. This unit will amalgamate Campbell’s Pacific Foods, acquired by the company in 2017, with Rao’s, Michael Angelo’s, and Noosa. The remaining trio of business units within the Meals & Beverages segment comprises US Retail, Canada, and Foodservice.
Distinctive Brands will operate with specialized teams backed by Campbell’s extensive resources. Risa Cretella, who previously held the position of chief sales officer at Sovos, will lead the unit as senior VP and general manager. She will report directly to Mick Beekhuizen, the executive VP and president of Campbell’s Meals & Beverages division.
Campbell anticipates a swift and efficient integration, leveraging its deep understanding of the categories along with its capabilities, scale, and supply chain. This integration is poised to yield operational synergies and enhance overall efficiency.
The acquisition is anticipated to enhance adjusted diluted earnings per share within the second year of ownership, excluding one-time integration costs and expenses to achieve synergies. The company forecasts annualized cost synergies to total approximately $50 million over the next two years.
Campbell will address the influence of the acquisition on its fiscal 2024 guidance during the company’s Q3 earnings report in June.
Cheese is a fundamental element in many culinary traditions worldwide, offering endless versatility for both savory and sweet dishes. In a recent survey conducted by Taste Atlas, a leading global food ranking platform, the top cheese desserts from around the world were highlighted, with India’s cherished Ras Malai securing the second position.
Poland’s Sernik, a delectable cheesecake crafted with eggs, cheese, and sugar, took the lead at number one. It was closely followed by Ras Malai from West Bengal. Securing third place was Spanakopita from Greece, a flaky phyllo pastry dessert, followed by an assortment of cheesecakes including New York style, Japanese, and Basque. The final four spots were claimed by Hungarian Racoczi Turos, Greek Melopita, German Kasekuchen, and Czech Misa Rezy.
In India, desserts transcend mere post-dinner indulgences; they hold a cherished place within the cuisine. The tradition of incorporating cottage cheese into desserts is widespread across the nation. Ras Malai, derived from ‘ras’ meaning juice and ‘malai’ denoting cream, exemplifies this tradition. This dessert comprises flat cakes made from cottage cheese, soaked in sweetened milk or clotted cream infused with the aromatic essence of cardamom.
The origins of this dessert trace back to the arrival of the Portuguese in India, who introduced cheese-making techniques in regions like Goa and West Bengal. This period marked the rise of cottage cheese, known as chenna, which became a prominent ingredient in many local desserts. Today, a noticeable distinction exists between sweets made with chenna and those without. Portuguese expeditions persisted until Goa was captured by the governor of Portuguese India in 1510. During the Mughal era from 1526 onward, Goa and Bengal developed distinct culinary communities, with each region adopting varying approaches to incorporating new methods and ingredients. Bengal integrated Portuguese cooking techniques while retaining indigenous ingredients, while Goa underwent a different trajectory. The dessert we now recognize as Ras Malai didn’t emerge until the nineteenth century, remaining absent even from the first Bengali cookbook published in 1831.
The concept for this dessert was first conceived in the 1860s by K.C. Das Grandsons in Kolkata. According to food historian KT Achaya, “in 1868, the 22-year-old Nobin Chandra Das of Sutanati created the spongy rasogolla cooked in sugar syrup, and some fifty years later, his son Krishna Chandra Das invented the rasmalai.” Despite various claims regarding the origin of rasogolla, it was K.C. Das who continued his father’s legacy and popularized a sustainable recipe upon establishing his new confectionery shop in 1930. Thus, Ras Malai, a dessert less sweet than others in South Asian cuisine, was finally brought to life.
Today, chenna-based Bengali desserts such as Roshogolla, Sandesh, and Kacha Golla are beloved worldwide. As Rasmalai spread to other regions, it quickly gained popularity and became a favorite for festive gifting, especially around Diwali, when people share in this delicious, cheese-based dessert.
The Maharishi Ayurveda Hospital in Shalimar Bagh, Delhi is renowned for its exceptional patient care, offering Panchakarma therapy, meditation rooms, yoga instruction, deluxe accommodations, and on-site medical professionals. Notably, the hospital has gained attention for its in-house restaurant, Soma – The Ayurvedic Kitchen, where meals are tailored to each visitor’s health needs.
From Dumplings to Pav Bhaji, a variety of dishes are served here, all prepared without onion and garlic. Not only do hospital patients frequent this café during their stay, but it also attracts visitors from outside. Many food enthusiasts have made their way to this restaurant to sample its offerings, and none have departed without lauding their experience of enjoying wholesome meals at this establishment. Soma: The Ayurvedic Kitchen is also celebrated as India’s first Ayurvedic Kitchen.
Himanshu, a doctor at Maharishi Ayurveda Hospital, asserts that nearly all the dishes they offer are homemade and freshly prepared. He explains that the establishment of Soma restaurant was aimed at fostering the fusion of Ayurveda and culinary delights. Despite its Ayurvedic focus, many online users question the inclusion of fast-food items like Vada Pao and Dumplings on the menu of this restaurant.
Himanshu explained that their version of Vada Pao differs significantly from the typical street-side or restaurant varieties. He highlighted that their Pao is crafted from Ragi, renowned in Ayurveda for its cooling properties. Moreover, the chefs at Soma Kitchen have enhanced the nutritional value of the Vada by coating the potato balls with Moong Daal.
“Vada Pao at our restaurant is recommended for the people who are suffering from Kapha Dosha,” added Himanshu.
According to Ayurveda, individuals with a predominant Kapha Dosha tend to exhibit a disposition towards laziness and relaxation throughout the day. Reflecting these principles, the restaurant offers dumplings prepared with a mix of wheat, beetroot, and a blend of ricotta, cottage cheese, and spinach. Ayurveda acknowledges beetroot for its detoxifying properties, while spinach contributes to its iron-rich profile and digestive benefits. Numerous visitors have patronized this establishment, sharing their positive dining encounters.
Situated in Shalimar Bagh, Delhi, Soma Ayurvedic Kitchen operates seven days a week. Laxman Srivastava, the director of Maharishi Ayurveda Hospital, asserts that their Ayurvedic establishment, Soma, has garnered enthusiastic feedback from its patrons.
Amazon is taking a major step forward in streamlining the process of creating product listings for its sellers.
The new functionality harnesses the capabilities of generative AI, automatically converting product information from a seller’s current website into thorough listings tailored for optimal performance on the Amazon platform.
Previously, creating product pages was a time-consuming process, with sellers required to manually input numerous attributes and craft compelling descriptions to effectively showcase their products.
Now, sellers can effortlessly provide a URL to their current website listing, and Amazon’s generative AI seamlessly takes over.
This AI technology analyzes the information and generates a customized product listing specifically tailored for the seller’s Amazon store.
This latest advancement builds upon a series of AI-powered features introduced by Amazon.
Previously, sellers had the ability to describe their products with just a few words, prompting the AI to generate titles, descriptions, and other critical details.
When uploading a product image, the AI would automatically generate a comprehensive listing, complete with suggested attributes and keywords.
Amazon reported that over 100,000 sellers have started utilizing these AI listing tools, leading to noticeably enhanced content quality.
The company emphasized that AI-generated content exhibits increased clarity, accuracy, and detail, ultimately enhancing product discoverability in searches.
Sellers also report significant time saved, allowing them to focus on core business activities such as product development.
This initiative is specifically aimed at empowering small businesses. By streamlining listing creation, it minimizes the time and effort required, thus alleviating the burden for sellers.
Additionally, optimized listings can result in increased product visibility and drive sales, thereby enhancing the sales potential for small businesses.
The company emphasised the range of attributes that can be automatically generated will continue to grow, further simplifying the listing creation process.
Streamlined listing creation marks a substantial advancement for sellers. The company stated that this initiative exemplifies its dedication to collaborating with small businesses and cultivating an exceptional shopping and selling experience.
Levi Strauss & Co, the American apparel company, has reopened its Levi’s store in Kyoto, Japan, showcasing the denim brand’s NextGen store concept.
Located in the Teramachi Kyogoku shopping district, the store exemplifies Levi’s commitment to delivering exceptional shopping experiences in premier international destinations.
The newly renovated Kyoto store now spans 570m² across four floors, marking a substantial increase from its initial footprint of 250.8m² across two floors.
This expansion enables a wider selection of products, encompassing both men’s and women’s apparel, as well as the 501 range.
On the ground floor, the store showcases the Levi’s Tailor Shop, offering customers the opportunity to customize their purchases with embroidery, patches, pins, and fabric paneling.
Additionally, the Kyoto store offers exclusive materials and designs, including rare fabric from Chingireya and patches created by local artist Hideto Honda.
In celebration of its reopening, Levi’s is unveiling limited edition items exclusively accessible at the Kyoto location.
Among these offerings are 501 jeans featuring a design by stylist Akio Hasegawa, as well as t-shirts adorned with a 501 calligraphy print crafted by Ryusuke Arise.
Inspired by Kyoto’s vibrant cultural heritage, the store’s design incorporates lanterns sourced from Kojima Shoten and kara-kami paper from Karacho.
Levi Strauss & Co North Asia general manager David Hamaty said, “As we strive to cultivate lifelong denim fans around the world, we remain committed to bringing the best and fullest expression of the Levi’s brand to their doorstep, while delivering impactful and elevated shopping experiences that resonate with them.
“With the Kyoto store, we’ve built a unique experience representative of the culture and history of the city. We’re also bringing to life exclusive, hyperlocal customisation options that will allow shoppers to tailor their Levi’s apparel to their specific taste and expression.”
The reopening of the Levi’s store in Kyoto marks a pivotal milestone in Levi Strauss’ retail strategy in Asia.
It underscores the company’s dedication to providing top-tier shopping experiences and connecting with consumers in the region.
In January 2024, Levi Strauss & Co commenced legal proceedings against Italian luxury brand Brunello Cucinelli, claiming trademark infringement regarding its distinctive pocket tab.
Delosi, the operator of Starbucks in Peru, has opened its first drive-through facility in Lima’s urban area. Situated at the El Ejercito store on Pérez Araníbar Avenue in the San Isidro district, this marks a significant milestone for the brand in the region.
The El Ejercito drive-through represents the second of its kind in Peru, following the debut of the Starbucks Panamericana Sur store in 2018.
The newly opened store generates employment opportunities for ten individuals while providing customers with a convenient on-the-go experience.
The El Ejercito outlet has earned the Starbucks Greener Store certification for its commitment to reducing carbon emissions and implementing eco-friendly practices.
This certification was first awarded to a Starbucks Peru store in August 2023, coinciding with the brand’s 20th anniversary in the market.
Starbucks Peru brand manager Cristel Delgado said, “We are thrilled to announce the opening of our first drive-through in the urban zone of Lima.
“This marks a significant milestone for Starbucks Peru, demonstrating our continued commitment to expanding store formats and creating new connections that meet our customers’ needs, satisfying their growing demand for premium coffee on-the-go.
“Anticipating monthly traffic of 12,000 visitors, we are excited to welcome coffee enthusiasts to experience the convenience and excellence of Starbucks coffee in a whole new way.”
In partnership with its operating licensee Caribbean Coffee Baristas (Barbados) Limited (CCBL), Starbucks is also set to open a fourth location in Coverley, Barbados.
Spanning 1,600 square feet, the store will include a drive-through, serving the lifestyle community of Coverley.
The second drive-through store of Starbucks Barbados opened earlier this month at Coverley Square.
CCBBL announced the upcoming opening of its third drive-through venue in Wildey by the end of the month, marking its fifth store in Barbados.
The opening of the new stores will generate employment opportunities for 26 individuals.
CCBBL regional director Roxanne Dixon-Rose said, “We are thrilled to open two new stores – both drive-through locations – and grow our store footprint in Barbados.
“To continue to contribute to the communities we serve on this beautiful island and meet customers’ needs for convenience, connection and personalisation while creating new and meaningful experiences for them gives us great pride.
“We are humbled to be able to continue growing in the Caribbean, combining Starbucks’s mission and values with the vibrant culture of Barbados.”
Baristas del Caribe, the operator of Starbucks Puerto Rico, launched two new stores in the region last month.
The ready-to-eat (RTE) food industry in India has experienced significant growth in recent years due to changing lifestyles, urbanization, and increased disposable income. Convenience and time-saving benefits have driven the popularity of RTE meals among busy urban consumers, students, and working professionals. Based on SATS‘ research, the value sales of ready-to-eat meals in India are projected to grow at a rate of 45 percent between 2021 and 2026, reaching a total of USD 64 billion.
Ready-to-eat (RTE) meals encompass all convenience food items that are precooked and packaged for immediate consumption, without requiring additional processing or cooking. According to the Ministry of Food Processing Industries (MOFPI) in India, by 2028, 34 percent of the Indian population, primarily driven by young consumers and millennials, will increasingly consume RTE meals. Additionally, global demand for Indian RTE food products is surpassing domestic demand, as indicated in the same report. In response to both domestic and international market demands, SATS Food Solutions India (SFSI), a wholly-owned subsidiary of SATS Ltd. (SATS), has inaugurated its largest international food solutions facility in Bengaluru, India. This facility complements the company’s existing large-scale food facilities located in Singapore, China, Japan, and Thailand.
With an investment of SGD 61 million, the SATS India Food Solutions (SFSI) facility is a frozen food manufacturing plant integrating culinary mastery and smart technology to create flavorful, nutritious food items adhering to the strictest food safety protocols. Beyond product manufacturing, this innovative food solutions facility will also provide packaging services as an integral component of SATS’ worldwide network of Experience and Innovation Centers.
Located near the Kempegowda International Airport in Bengaluru, the facility spans 221,000 sq. ft. and boasts the capability to deliver up to 40,000 kg of ready-to-eat food products daily. Its clientele includes institutional caterers, private labelers, and commercial entities such as major food retailers, restaurants, cloud kitchens, cafes, and lounges both within India and abroad.
Stanley Goh, CEO of SATS Food Solutions, emphasized that the inauguration of this facility marks a significant milestone for SATS’ food production network in Asia.
“As Asia’s leading caterer for world-class airlines, commercial and public institutions, food services and retail, our customers trust SATS and our central kitchens in Singapore to deliver authentic tasting, high-quality food solutions at scale, both in-flight and on-ground. Based on commercial channels and consumer insights, our array of capabilities has grown over five decades to include the entire food value chain, from procurement to value-added processing, production, commercialisation and distribution. Replicating this capability from Singapore to India and leveraging knowledge gained from long-standing joint ventures with our aviation-centric partners in India, the SFSI team will use SATS’ domain knowledge in culinary expertise, product design, food technology, quality large scale production, and packaging innovation to develop, distribute and export the food products produced from the India central kitchen for India and international markets,” he said.
“Our food production capacity in Asia, including the new SFSI facility, will enable us to serve up to 750,000 meals per day, powering the ready-to-eat food era for the SATS network of customers in Asia and beyond, enabling our purpose to feed and connect communities. We are pleased to announce that Bengaluru-based Swiggy, India’s leading food delivery platform provider is one of the first brands to join our SATS customer network, to supply them with innovative food solutions across India,” he added.
According to Rohit Kapoor, CEO, Food Marketplace, Swiggy, “We believe that SFSI holds tremendous promise to become a frontrunner in large-scale food production in India. Their culinary expertise and food technology know-how ensures food safety, appearance, nutrition and taste and aligns with our own commitment to deliver the best value to our customers. We look forward to exploring ways in which we can work collaboratively.”
Sagar Dighe, Director and CEO of SATS Food Solutions India, highlighted that the company’s renowned culinary expertise, coupled with proven food technologies, ensures the creation of authentic flavors and the delivery of delicious, nutritious, and safe food offerings.
“Food safety, integrity and quality is paramount in SATS kitchens and we have attained the India quality licence, FSSAI. International certifications like FDA, CFIA, FSSC22000 Food Safety Management system (FSMS) and Medina are now being completed to ensure consistency with our other kitchens. We also use industry-proven technologies such as the Internet-of-things (IoT) to enable our teams to enhance and monitor kitchen efficiencies while ensuring food safety and quality meet the highest standards,” he said.
The facility has adopted rigorous safety protocols, including zone segregation and color-coded flooring, to ensure proper management of supplies and food production processes.
On sustainability, Sagar added, “When we announced plans to construct the facility in India, we factored environmentally responsible building practices in the building design and introduced multiple sustainable initiatives including energy efficiency, water conservation, indoor air quality among others, to reduce our carbon footprint. To date, our facility uses rainwater harvesting and advanced water recycling systems to reduce reliance on ground water by up to 50 percent. We also introduced ammonia, a natural refrigerant, for our cooling systems which is more environmentally-friendly than other types of refrigerants. Our plans also include equipping the roof with solar panel loads to generate about a fifth of our power requirements. In addition, we are also looking to minimise waste handling and costs with a wet waste dehydration machine.”
La Pink, a leading name in personal care, marks a significant milestone with its entry into the body care domain by unveiling an exquisite range of shower gels. This expansion underscores La Pink’s commitment to redefining beauty and skincare in India with innovative, microplastics-free formulations.
Crafted by French experts, La Pink’s latest offerings represent a fusion of natural ingredients sourced from France, the USA, and Switzerland.
Nitin Jain, Founder of La Pink, emphasized, “Our mission is to spearhead India’s skincare revolution by offering products like our White Haldi-infused shower gels, which not only cleanse but deeply hydrate, soothe, and impart a radiant glow.”
The Shower Gel Collection presents three unique variants, each priced at INR 395, offering a rejuvenating bathing experience. The Lily Blossom Shower Gel combines Lily and Daisy Flower extracts, promising serene and nourished skin. Meanwhile, the Tea & Lemon variant invigorates with green tea extracts. Additionally, the Coffee Shower Gel promotes supple, tan-free skin.
Jain highlighted the brand’s commitment to sustainability and quality, stating, “Our products are 100 percent free of microplastics, Paraben/Sulphate/SLS-free, Vegan, dermatologically tested, Cruelty-Free, and FDA Approved.” La Pink’s expansion into body care follows the success of its 78 skincare products, with plans for further diversification across categories in the pipeline.
La Pink’s extensive range is conveniently accessible online via its official website, Amazon, and Flipkart, along with select retail outlets in Madhya Pradesh, Punjab, and Haryana. With aspirations to expand into new markets and regions in the near future, the brand assures enriching experiences for all.
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