Beverages

DaVinci Gourmet transitions cocoa used to Rainforest Alliance

In a first among global food service beverage brands, DaVinci Gourmet, part of Kerry Group, has transitioned 100% of the cocoa used in its full range of sauces, syrups and powders to Rainforest Alliance Certified sources. To drive awareness and help cafés make the switch, DaVinci Gourmet is offering the first 200 food service operators to join its Conscious Chocolate Campaign sustainable chocolate kits that include ethically sourced products, café-ready point-of-sale materials, and a recipe book co-developed with leading beverage creators featuring Rainforest Alliance Certified cocoa. A new consumer study by Kerry reveals that 83% of consumers would choose a drink made with Rainforest Alliance Certified cocoa over one without certification. Consumers are also willing to pay 20% more for a chocolate drink made with sustainably sourced ingredients sending a signal to the food service industry of the value of ethical sourcing. While Rainforest Alliance Certified cocoa is available in retail chocolate bars, many chocolate-based drinks served in cafes and restaurants do not carry sustainable cocoa certification. “DaVinci Gourmet is proud to lead the change to sustainably sourced ingredients because sustainability should be the standard. What’s more, while we use sustainable cocoa, we don’t pass on any extra cost to our customers,” says Eloise Dubuisson, General Manager, Food Service Brands, Kerry Asia Pacific, Middle East & Africa. This recognition of the need for change is consistent with global trends: 78% of consumers say sustainability influences their purchase decisions. With cocoa a core ingredient in café menus, the spotlight is now on what goes into food and beverages. World Cocoa Foundation and International Labour Organization reports continue to raise concerns over supply chain practices in some top-producing countries. Currently, Côte d’Ivoire and Ghana produce over 60% of the world’s cocoa. “Customers no longer just seek flavour. There is growing expectation for […]

A fine blend of science with heritage grapevines to future proof Australian wines

New mildew-resistant and drought-resilient grapevines have been planted in South Australia’s Coonawarra wine region to help safeguard the future of Australia’s wine industry against a changing climate and disease threats. Australia’s national science agency, CSIRO, and Treasury Wine Estates (TWE) partnered to future-proof some of the most collected wines in the region from old vines, with the first vines of the new progeny recently planted at Wynns Coonawarra Estate. The new grapevines blend genetics from TWE’s heritage vines in Coonawarra and Barossa Valley, which have enhanced climate resilience, with mildew-resistant traits developed through years of selective breeding by CSIRO, with funding from Wine Australia. Powdery and downy mildew costs the Australian wine sector an estimated $160 million in management expenses and production losses annually. CSIRO Research Scientist and project lead, Dr Paul Boss, said breeding mildew resistance into elite vines gives future grapevines a genetic advantage to withstand these disease-causing pathogens. “Using traditional breeding methods, we introduced two distinct genes to the Wynns heritage vines, which give resistance to downy mildew and powdery mildew,” Dr Boss said. “These are from CSIRO-developed breeding lines that confer robust disease resistance and other quality traits onto their progeny. “Having resistance genes for both powdery and downy mildew makes these plants more robust as it is unlikely the pathogens can break both sources of resistance with a single mutation.” Through many decades of exposure to climate extremes of hot, cold, wet and dry, the heritage vines from the Wynns and Penfolds vineyards have developed a natural resilience to drought, making them prime candidates for further development to enhance their tolerance to climate extremes. Chief Supply & Sustainability Officer at Treasury Wine Estates, Mr Kerrin Petty, said the global wine industry faced significant challenges managing grapevine disease pressure sustainably while managing the increasingly variable growing conditions […]

JRE-Jeunes restaurateurs strengthens connection between wine and gastronomy

JRE-Jeunes Restaurateurs, a prestigious network of young, innovative chefs and restaurateurs across the world is pleased to announce a new partnership with Wine in Moderation, the international program promoting responsible wine consumption. This collaboration reinforces the timeless link between wine and gastronomy, emphasising the role HORECA professionals play in encouraging moderation and showcasing how wine is best enjoyed—with food, in good company, and with water – and of course in a moderate and responsible way. Through this partnership, Wine in Moderation and JRE-Jeunes Restaurateurs aim to celebrate the cultural and sensory synergies between wine and cuisine while promoting responsible consumption. By encouraging the responsible service and enjoyment of wine, this collaboration will not only enhance the dining experience but also support a culture of moderation and sustainability. “This partnership represents an exciting opportunity to highlight how wine, when consumed responsibly, can elevate the dining experience,” said Sandro Sartor, WiM Association President. “JRE-Jeunes Restaurateurs embodies the values of quality, creativity, and sustainability, making them the perfect partner to share the message of moderation in the context of gastronomy.” “This partnership underscores the importance of the role chefs and restaurateurs play in shaping how people appreciate wine,” said Hans Van Manen CEO of JRE-Jeunes Restaurateurs. “By working together, we can inspire both professionals and consumers to embrace a culture of moderation and highlight the unique ways wine enhances food and conviviality.” The partnership between Wine in Moderation and JRE-Jeunes Restaurateurs will focus on several key initiatives designed to promote responsible wine consumption and enhance the connection between wine and gastronomy. Both organisations will actively communicate the partnership through their respective channels while JRE members will be invited to take part in the annual international Wine in Moderation Day. With the support of WiM Association, JRE will aim to educate its network with […]

Technology can address food wastage challenge in India’s foodservice industry

Food wastage remains a critical challenge for India’s foodservice industry, not only eroding restaurant profits but also intensifying environmental concerns in a country where millions suffer from undernourishment and malnutrition. Leveraging technology offers a dual advantage by mitigating food waste and promoting sustainable practices, thereby enhancing efficiency and supporting long-term industry growth, says GlobalData, a leading data and analytics company. Parthasaradhi Reddy Bokkala, Lead Consumer Analyst at GlobalData, comments: “Many restaurants struggle with operational inefficiencies that lead to excess food preparation. This includes challenges in accurately predicting customer demand, which can result in over-preparation of meals that ultimately go uneaten. Moreover, small- and medium-sized restaurants often have limited resources and experience, making it difficult for them to negotiate with vendors for better pricing or to find quality services that can aid in waste reduction. “In addition, financial challenges are particularly acute for smaller eateries, which often lack the capital to invest in waste-reduction systems or processes. Additionally, the dynamics of the food delivery market, such as shifting consumer preferences, create challenges in maintaining predictable and efficient inventory management.” This unpredictability often results in food waste as restaurants may prepare items that do not sell. Given the increasing oversight by the Food Safety and Standards Authority of India (FSSAI), restaurants face a dauting task to minimize wastage and losses. Francis Gabriel Godad, Consumer Business Development Manager at GlobalData, adds: “The evolution of technology has ensured that even smaller outlets can benefit from it. For instance, Zomato launched a new initiative, Food Rescue, which will help restaurants address the challenge of food wastage to some extent. This initiative allows customers living near restaurants to purchase these cancelled food orders at significantly reduced prices. The feature not only helps in minimizing food waste but also provides an economical option for consumers, thereby contributing […]

Confidence grows in solutions for processing plant-based foodstuffs

By Antonio Guillermo Jara Ponce, Systems Sales Manager, HRS Heat Exchangers The last two years have seen a slowdown in investment by the global food and drink industry, particularly in terms of products containing added sugar. However, plant-based drinks and alternative proteins have continued to grow as a sector. There are a number of reasons that food and drink manufacturers have postponed investment over the last 24 months. Some were waiting for interest rates to fall to make investment finance more attractive and reduce the price of raw materials, while others appear wary of the effects of proposed legislation by Western governments to tackle public health issues such as obesity and diabetes, which could see the introduction of taxes on sugar and fat, for example. Yet at HRS Heat Exchangers we’ve seen a difference between some of our traditional markets, such as those making juices, sauces and carbonated drinks, where investment has definitely slowed – and the plant-based and health-food sector where, despite some market readjustment, confidence has been noticeably higher. We are definitely seeing more demand from manufacturers of plant-based drinks, and not just those using traditional ingredients like soy and oat, but others such as coconut or rice. From our perspective, the actual ingredient is less relevant than its properties. From a design point of view, the material’s viscosity, thermal conductivity and how it flows are more important. Once we’ve established those parameters we can design an efficient heat exchanger. The ultra-heat treatment (UHT) of soy-, nut- and oat-based milk alternatives is fundamentally the same process as for dairy and, given our experience in dairy processing (together with the increasing use of our systems for handling meat products), makes us well placed to provide solutions both for plant-based drinks and alternative proteins. One of our particular specialisms is […]

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Molecularly imprinted polymers successfully remove smoke taint in wine

Wine science researchers from the University of Adelaide have found that a tailor-made polymer developed in New Zealand could hold the key to removing smoke taint in wine. A billion-dollar problem, wildfires are an ongoing threat to vineyards. Wines made from grapes exposed to smoke result in an acrid, ashy aroma, taste and mouthfeel that compromises quality and reduces value to the point that it is oftentimes unsaleable. Ideally, to remediate smoke tainted wine, the molecules responsible need to be reduced, without removing desirable elements that contribute to the wine’s composition, colour and flavour. Professor of Oenology, Kerry Wilkinson and her colleagues have successfully tested a method to lessen smoke taint in wine, validating the use of molecularly imprinted polymers (MIPs) to target removing the volatile phenols responsible for the smoke taint. Researchers added MIP beads to smoke-impacted wine which selectively bound and removed the target compounds, ameliorating the wine’s sensory profile. MIP specialists, amaea developed the MIPs used in the Australian Government funded study. Professor of Oenology, Kerry Wilkinson said: “The selectively of MIPs made the science worth considering as a method to reduce volatile phenols. We exposed the wine to MIP beads imprinted with billions of binding sites complementary to the target compound’s molecular properties, such as size, shape and chemical characteristics – which allows the MIPs to specifically target, capture and remove the offending phenols.” The research showed the MIP technology was successful at removing 35−57% of the volatile phenols from the sample wines which included guaiacol, 4-methylguaiacol, cresols, and phenol. The findings were recently published in ACS’ Journal of Agricultural and Food Chemistry: Amelioration of Smoke Taint in Wine via Addition of Molecularly Imprinted Polymers during or after Fermentation. Dr Aaron Low, Chief Technical Officer amaea said: “Removing smoke taint from wine has long been a […]

Beyond Napa & Sonoma: 3 Other California Wine Destinations Worth Savoring

By Evmorfia Kostaki www.vinovoss.com. There’s no denying that Napa and Sonoma are the epitome of wine destinations in the U.S., and maybe even the world. Fantastic wines, incredible architecture, great gastronomy and a picturesque landscape bring them to the top of wine destinations. Being so popular, it’s only natural they’re crowded and more expensive than some of the lesser-known Californian wine destinations. Let’s explore three wine destinations in Central California that often fly under the radar of wine lovers! Paso Robles Central Coast offers a lively and fun wine tourism experience. Forget the serious wine tastings in the tasting room of the Napa wineries. Here, you can relax at picnic tables next to the numerous streams, play games and hang with your friends, all while tasting some excellent wines. Paso Robles is mostly known for its southern Rhone varieties, featuring the GSM, Grenache-Syrah-Mourvedre blends for reds, and Viognier and Grenache Blanc for whites. The warm climate of the region allows them to ripen perfectly, and the wineries have proven they can compete, or perhaps even surpass, the wine quality of their counterparts in France. Santa Cruz Mountains There’s no better way to get a full view of the San Fransisco Bay. Climbing up the narrow streets towards the high-altitude vineyards of the Santa Cruz Mountains, the bay appears in all its majesty under your feet. There are fewer wineries here, so make sure to call and reserve a spot, the proximity to the Bay Area and the wonderful atmosphere made them very popular among the locals. The high-altitude vineyards and wineries offer much-needed relief from the hot weather in the summer months. The cooler conditions, mean the wine styles are much lighter and more elegant and perhaps also spicy, compared to grapes grown in Napa. However, the quality of the […]

Quady Winery celebrates 50 years of the road less travelled

Andrew Quady is an innovator, risk taker, and pioneer of California’s sweet and aperitif wines, known for varietals including the Electra Moscato and Vya Vermouth. In the late 1960s and early 1970s, a generation of winemakers, mostly in California, transformed the American wine industry, emphasizing quality, terroir, and individual expression. James Conaway, in “Napa: The Story of an American Eden,” called these men and women the “Second Wave” of American winemaking. Looking back, we can also call them our “greatest generation,” in recognition of the risks they took and the accomplishments they made. Most of the recognition of these winegrowers has centered on Northern California, but the movement existed throughout the entire American wine industry, with important pioneering wineries in Oregon, Washington and throughout the entire state of California. Today, most of these groundbreakers have retired, sold their businesses or have been unable to sustain their wineries through the many difficult cycles of the industry. Andrew (Andy) Quady is one of the last remaining members of this generation still active in the industry. Graduating from U.C. Davis with a master’s in enology in 1973, he became a winemaker that same year, beginning in Lodi and later moving to Madera. However, unlike his fellow graduates, who ended up making notable cabernet sauvignon, chardonnay, and pinot noir, Andy forged a different path. He took advantage of opportunities as he saw them and focused on wines that would be the very best versions of what he could make in the region where he was, no matter how popular they may have been at the time. It was at Davis that Andy met Darrell Corti. Darrell, owner of Corti Brothers stores in Sacramento, was a benefactor of many young winemakers in the Second Wave. He encouraged the movement by purchasing their wines and promoting them […]

Palazzo di Varignana Introduces “September in the Vineyard”: A Celebration of Wine, Gastronomy & Nature

Palazzo di Varignana’s month-long “September in the Vineyard” experience offers exclusive events such as tastings, tours and the Cantina in Festa harvest The month-long event connects wine, food and wellness through a new curated restaurant menu, bio-walks and Sangiovese-infused facial treatments Newly released Villa Amagioia Blanc de Blancs Metodo Classico Brut sparkling wine showcases Palazzo di Varignana’s innovative winemaking approach Exclusive “September in the Vineyard” packages start at €541 per couple, with luxury accommodation, access to Varsana SPA, and the experiences included Bologna, Italy – Palazzo di Varignana, the elegant resort set in the Bolognese hills, has announced its new “September in the Vineyard” experience for 2024. Running from September 1st to 30th, the month-long celebration will offer a series of exclusive events – from tastings to tours – centred around the connection between people and wine. Located in the heart of Emilia-Romagna, Palazzo di Varignana and its meticulously curated festival invites guests to explore its rich traditions of grape cultivation and harvesting. This includes the highlight of the season, the Cantina in Festa, on September 15, where visitors can witness a harvest firsthand with morning and evening sessions. Enhancing the year-round Vinum Experience with outdoors elements, the “September in the Vineyard” feature begins with a premium wine tasting held in the estate’s semi-underground cellar, where guests can sample a selection of Palazzo di Varignana’s wines. From its Chardonnay Colli di Imola DOC to Sangiovese Superiore DOC to Pinot Nero Rubicone IGT, Palazzo di Varignana now produces five wine labels from its 57 hectares of vineyards. The “September in the Vineyard” event is further enriched by tastings of monovarietal and blended extra virgin olive oils, as well as a bio-walk through the vineyards of Agrivar, Palazzo di Varignana’s own agricultural estate. Wine also takes centre stage in the Italian resort’s wellness […]

Australia’s best dry gin is made in New Zealand

Bluff Gin receives highest accolade in the Australian Gin Awards. New Zealand’s newest gin maker, Bluff Distillery is riding high off the back of winning the trophy for ‘Best in Class Classic Dry Gin’ at the Australian Gin Awards 2024. Revealed in Sydney, the southern-most contender swept up the category which attracted over 400 entries across seven categories. Co-Founder and Distiller of Bluff Distillery, Chris Fraser, says it’s such an honour to be recognised on the international stage for a gin that represents the ruggedly beautiful spirit of Bluff. “It’s great validation for us as a team. Just as everything else in Bluff – the gin is what it says on the tin, we wanted to make a gin that respected the classic London Dry recipes created hundreds of years ago,” adds Fraser. “There’s been exponential growth in gin brands in the past few years with all sorts of non-traditional botanicals and infusions. A bit like Bluff, we decided to stay authentic to the heritage of Gin so it’s great to see our strategy – to stay true to who we are – has been recognised by the judges.” The Award is a particularly stunning achievement, given the brand with its distinctive glass buoy bottle only launched in March 2024, selling out the first batch within five days. “There’s something remarkable about winning a trophy in Australia for a classic London Dry Gin distilled in Bluff 19,000kms from the UK,” adds David Nash, Co-Founder and Brand Director. “You wouldn’t know it, but we decided on the gin before we decided on the bottle. As a team we knew we were onto something special with what Chris had distilled, so we needed to house it in something that could proudly sit on the top shelf,” adds Nash. Bluff’s blue-green glass bottle […]

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