Tesco and suppliers trial new uses for fava beans

The humble fava bean, or broad bean, could soon be making a comeback in farmer’s fields, and in customers’ shopping baskets, as Tesco and its suppliers trial the use of the ’revolutionary crop’ across a host of different product ranges and ingredients. Fava beans have traditionally been grown across the UK for thousands of years. More recently however, a large proportion of the beans have been exported to the Middle East and used to make staples such as falafel and houmous or used to feed animals across Europe. But with Tesco’s close partnerships with fava bean processor, AB Mauri, and its own brand suppliers, including ready meal producer, Samworth Brothers, the nutritious beans are set to appear in a host of products in the near future, increasing UK demand in the process. The UK climate allows the fava bean to grow up and down the country, with approximately 740,000 tonnes harvested in the UK each year on around 170,000 hectares of land. It is believed that by introducing fava beans into a traditional five-year crop rotation on farms there could be a fivefold increase in the amount produced – with a potential three million tonnes grown per year. Tesco has been working with AB Mauri to encourage farmers to diversify and increase their production of the legume. It is already being grown from Cornwall, through to Herefordshire, up to Cumbria and as far north as Fife and the east coast of Scotland. At a time when fertiliser costs have increased rapidly, the humble fava bean thrives without the need for additional chemical-based fertilisers. It also has the added benefit of repairing the soil that it’s grown in, increasing soil fertility and organic content, helping to lock in carbon in the process. Fava are incredibly versatile and can be used to make gluten-free flour, plant-based products like falafels, houmous, desserts, and can be added to ready meals for a protein hit. Tesco’s development chefs have also been working with Samworth Brothers to develop exciting and nutritious recipes using this protein-rich bean. Fava counts as one of your five-a-day and is a nutritious, more sustainable, locally produced alternative to soy or pea protein, which are used in many alternative proteins. Tesco and its farmers are also trialling the use of fava beans in pig feed, as an alternative to South American soy. Andrew Dinsdale, UK head of sales at AB Mauri, which specialises in the buying and processing of fava beans, said: “There is a huge opportunity to add fava beans to a number of products and ingredients – as a plant-based alternative to animal protein, but also in other areas such as bakery or ‘Food To Go’ options. “Given fava beans enjoy ideal growing conditions here in the UK, the potential for it to form a key part of our diets in the future is really exciting. We’re really pleased to be partnering with Tesco and its suppliers to explore these options and hope to unveil some delicious new products very soon.” Emily Rout, sustainable food and innovation manager at Tesco, said: “We’re always looking for innovative ways to make the products we sell more sustainable, so we’re really excited about the potential for fava beans to be used across our product ranges. “As we look to overcome challenges like food security, climate change, and biodiversity loss, foods like fava beans could also help us establish a circular food system, as they can also be used in different crop rotations and be fed to animals. It really could be a miracle crop in terms of improving sustainability across our food system.” Phil Bowen, head of new product development at Samworth Brothers, said: “This is a great opportunity to step-change the protein market. Fava delivers a locally sourced alternative to the current pea and soya that is currently used. “From initial kitchen concept work we are seeing excellent results across the Tesco range. It is so encouraging to see an alternative protein coming to market that not only drives carbon reduction, but also supports local farmers giving them an alternative way to manage their soil and crops.” Roger Vickers, Chief Executive at PGRO, said: “Fava is very much a minority crop in the UK, grown as an important part of a crop rotation system, but there is huge potential for its expansion. We’re looking at the possibility of up to a fivefold increase in the cropping of fava beans in the UK, and if we maxed out on production of fava beans, we could probably replace half of the soya that we currently import.”

Diageo to acquire Don Papa Rum

Diageo has reached an agreement to acquire Don Papa Rum, a super-premium, dark rum from the Philippines. The upfront consideration is €260 million with a further potential consideration of up to €177.5 million through to 2028 subject to performance, reflecting the brand’s current growth potential. The super-premium plus segment of the rum category is in the early stages of premiumisation, with a compound annual growth rate (CAGR) of 18% in Europe and 27% in the US between 2016-2021. Through the same period, Don Papa Rum consistently outperformed the market in Europe, delivering a 29% CAGR. Launched in 2012 by entrepreneur Stephen Carroll, together with Andrew John Garcia, Don Papa Rum is currently available in 30 countries, with France, Germany and Italy being its largest markets. Don Papa Rum has a unique flavour profile, highly distinctive packaging and an authentic brand story rooted in the beautiful island of Negros Occidental — known locally as ‘Sugarlandia’. The rum is distilled and aged on the island in American oak barrels. The combination of the local sugar cane and the oak barrel ageing in a hot tropical climate provides the foundation for Don Papa Rum’s long, rich-textured finish, which carries flavours of vanilla, honey, and candied fruits. John Kennedy, president, Diageo Europe and India, said: “We are excited by the opportunity to bring Don Papa into the Diageo portfolio to complement our existing rums. This acquisition is in line with our strategy to acquire high growth brands with attractive margins that support premiumisation, and enables us to participate in the fast growing super-premium plus segment.” Stephen Carroll, founder, Don Papa Rum, said: “Diageo has a strong track record in nurturing founder-led brands. They believe in our unique story and have genuinely embraced our brand idea. We believe this acquisition is a great opportunity to take Don Papa into the next exciting chapter of its development.” Stephen Carroll will remain involved with the brand, working alongside Diageo to build on Don Papa Rum’s growth potential. The acquisition will be funded through existing cash reserves and is expected to close in the first half of 2023.

MOMA Foods to work with university to optimise oat milk

MOMA Foods, the UK-based producer of oat milk, is working with Teesside University to ensure its products lead the way on taste and sustainability. The company is working with scientists from Teesside University’s National Horizons Centre on cutting-edge research to optimise its oat milk and explore the potential for new product lines. To achieve this, MOMA is helping fund a PhD studentship to work alongside Professor John S. Young from the National Horizons Centre, Teesside University’s national centre of excellence for bioscience. The project aims to develop new methods of testing the quality of oat milk on site through the development of a new monitoring tool which will analyse fat and protein content. It will also work with suppliers to optimise ingredients and look at ways of developing new strains of enzymes to break down the oats. MOMA was founded by Tom Mercer in 2006, initially selling breakfast pots from a converted filing cabinet in Waterloo Station. Since then, it has grown rapidly to become one of the UK’s fastest growing health food brands and in 2020 launched its first range of oat milk which is stocked by a number of leading supermarkets. MOMA was supported in the development of the oat milk range thanks to a Knowledge Transfer Partnership (KTP) carried out in conjunction with Portsmouth and Teesside Universities. This project, part-funded by Innovate UK, saw academics work with MOMA to develop its oat milk; helping to refine ingredients to ensure the right combination of enzymes were being used to break down the starch in the oats and result in a product that was foamable and did not split when added to hot liquid. As a result of the successful partnership, oat milk has now overtaken porridge as MOMA’s core product. The milk has also received several plaudits including a Great Taste Award and ranks the highest for flavour compared to its competitors on Amazon. The company now hopes to continue this successful partnership through the PhD studentship with Teesside University. Tom Mercer, founder, MOMA Foods, said: “Prior to embarking on the KTP we’d never really used an external resource. “However, by working with a university we were able to gain that depth of academic knowledge, helping to understand on a molecular level what it was we are trying to achieve. We’re hoping to take this even further though the PhD. “Oat milk has the potential to be an incredibly sustainable alternative to dairy products; helping cut greenhouse gas emissions by reducing methane from dairy herds and using ingredients which can be easily grown in this country. “However, it’s still a nascent industry and we want to be at the forefront of knowledge and work with our farmers and suppliers to understand exactly what delivers the best product. “To do this it’s vitally important that we bring academic knowledge into the industry and don’t operate in a silo and working with Teesside University will help us to achieve this.” Professor Young added: “At Teesside University, a key pillar of our research strategy is forging a smarter, greener economy through novel and disruptive technologies. “Our ongoing relationship with MOMA has already delivered real impact by helping the company develop an innovative product which is not only creating jobs and new markets for the business but could have a real impact in reducing global emissions. “We’re really excited about this next stage of our partnership and working with MOMA to explore the possibilities for this product.”

Irish food and drink exports reach record high of €16.7bn

The publication of Bord Bia’s Export Performance and Prospects report 2022/23 by the Minister for Agriculture, Food and the Marine, Charlie McConalogue, TD reveals the value of Ireland’s food, drink and horticulture exports increased by 22% last year to reach a new record high of €16.7 billion. The significant increase in food and drink exports, up €3 billion since 2021 and almost 30% on pre-pandemic levels (€13 billion in 2019), can be attributed to both increasing unit prices, due to inflation and rising input and operational costs, and an increase in the volume of goods exported. The volume of exports for sectors such as Irish beef and dairy increased in 2022; while prepared consumer foods (PCF) and drinks achieved new milestones in the value of their respective exports. Value added meat and seafood exports, captured under PCF, reached over €1 billion in 2022. This represented an increase of 30% compared with the previous year, with exports surpassing pre Covid-19 levels by 23%. Within meat, this subcategory represents a vitally important outlet for traditionally lower value cuts. Speaking at the launch of the report, the Minister for Agriculture, Food and the Marine, Charlie McConalogue, TD, welcomed the sector’s impressive results in the face of significant global challenges: “I’m proud to announce today’s excellent results, which were delivered amid a profoundly challenging year for the sector, most notably the impact of the war in Ukraine, inflationary pressures on producers, and ongoing Covid-19 disruptions to the global supply chain. “Against the backdrop of this difficult global trading environment, Ireland has continued to maintain its reputation as a world-class sustainable food producer and supplier, while also successfully securing new business in new markets around the world. I would like to congratulate the companies, farmers, fishers, and producers who have contributed to this performance, which would not have been possible without the strategic support that Bord Bia provides to the sector.” The Department of Agriculture, Food and the Marine, estimates that total Irish agri-food exports, including non-edible products not included within Bord Bia’s report, to have been worth €18.7 billion in 2022, representing a 21% year-on-year increase. Bord Bia Chief Executive Jim O’Toole echoed the Minister’s sentiments and said the industry’s performance in the face of such challenging market conditions has been highly commendable. “In my first Export Performance and Prospects Report as CEO of Bord Bia, I’m delighted to welcome the highest ever value of exports by the Irish food, drink and horticulture sector. Following two years of profound disruption, 2022 brought a new range of cost and sourcing challenges, making this year’s export performance even more impressive. Today’s results are testament to the resilience of one of Ireland’s most important export industries.” Looking ahead, Mr O’Toole said that the industry needs to be responsive to a range of oncoming challenges in 2023, as the challenging trading conditions of this year will endure and evolve. “As 2023 is predicted to be another disruptive year of economic difficulty and challenging supply chains, Bord Bia will continue to be agile and responsive to client and sector needs in what is likely to be a period of ongoing volatility. For Irish food and drink exporters, it will be increasingly important to be aware of how consumers respond to the current cost of living crisis and to position their products accordingly.” 2022 Export Performance – Sectoral Highlights Irish dairy exports were valued at €6.8 billion last year, a year-on-year value increase of 33% or €1.7 billion, driven mainly by Irish butter (up 26% in value) and cheese (up 25% in value). Dairy remains the largest element within Irish food and drink exports, with over 1.7 million tonnes of product shipped to over 130 markets worldwide. This was followed by the meat and livestock sector, with exports valued at over €4 billion representing a 15% value increase (+€520 million) compared to 2021. Although product prices increased across all meat species, this robust performance also reflects increases in output levels and average prices within the beef and sheepmeat sectors. Irish beef exports were the largest contributor to the meat sector, valued at €2.5 billion, an increase of €384 million or 18% on 2021 levels. The value of Irish livestock exports grew by 8% in 2022 to reach an estimated €230 million. There were approximately 285,000 head of live cattle exported, which represented a 15% year-on-year increase. In 2022, prepared consumer food (PCF) export values exceeded €3 billion, in a performance that was largely driven by the reopening of foodservice as Covid-19 restrictions lifted in early 2022 across key markets. Inflation played a significant role in this value increase, which was up 17% compared to 2021 levels, as volatility in input costs and rising energy prices curtailed new growth opportunities in the UK and European markets. Meanwhile, Irish drink exports reached almost €2 billion (+22% year-on-year) for the first time, a 25% value increase on pre-pandemic (2019) levels, which reflects the extraordinary recovery and now growth of the sector following difficult years in 2020 and 2021. North America continues to be the key export market, representing 52% of overall exports at just under €1 billion. Irish whiskey exports accounted for 60% of the overall value growth last year, with exports valued at almost at €1 billion (up 25% on 2021) for the first time. Improved prices helped drive the performance in Irish seafood with export values increasing by 3% (or €17 million) year-on-year to reach €530 million. This was despite a 19% decrease in volumes exported, reflecting the challenging situation faced by Irish seafood exporters in securing supply. Finally, exports of Irish horticulture and cereals exceeded €300 million, with mushrooms, largely destined for the UK, accounting for 50% or €152 million (-6% on 2021), while cereals exports were valued at €73 million (+10% on 2021). Export Destinations Maintaining a diverse range of markets and channels around the world has been key to the success and continued growth of Ireland’s food and drink exports. In 2022, more than one-third (34%) of Ireland’s total food and drink exports in value terms were destined for international markets, while the EU and UK accounted for 34% and 32% respectively. The UK remains the largest single country market for Irish food and drink exports, with exports valued at an estimated €5.4 billion in 2022, an increase of 20% on 2021 levels. Irish exporters have navigated their way through considerable uncertainty in terms of the new trading environment with the UK, and more recently a rapidly slowing British economy. In value terms, Irish food and drink exports to the EU increased by 29% to reach €5.7 billion last year, and for international markets, the value increased by 23% to reach €5.6 billion. Exports to the US increased by almost 40% to more than €2 billion, and while China’s Covid restrictions contributed to a decline in exports to China, growth in the value of exports to the Philippines, India, Malaysia and Japan more than offset this decline. Overall, Ireland’s food and drink exports to Asia increased by 9% to €1.5 billion.

Kerry to sell its Sweet Ingredients Portfolio

Kerry Group has entered into exclusive negotiations to sell the trade and assets of its Sweet Ingredients Portfolio to IRCA, an international leader in chocolate, creams, and other high-quality semi-finished food ingredients, for a consideration of €500m. The potential sale is subject to relevant regulatory approvals and routine closing adjustments. Employee consultation and information processes have commenced in relevant jurisdictions. The Sweet Ingredients Portfolio is a leading manufacturer of sweet and cereal products with a broad range of technological capabilities, primarily serving the end markets of bakery, cereal, confectionery, dairy and ice cream in Europe and the US. Its operational footprint covers four manufacturing facilities in the US (in Illinois, Kansas, Missouri, and California), and six facilities across the UK, the Netherlands, Germany and France. The portfolio incorporates a range of products spanning sweet particulates, chocolate confections, baked inclusions, variegates and fruit purées. The expected attributable financial results for the year ended 31 December 2022 include revenues of €405m and EBITDA of €41m. Edmond Scanlon, CEO of Kerry Group, said: “We are pleased to have entered exclusive negotiations with IRCA, who have a strong track record of developing their business within the category. This transaction would represent another strategic development in Kerry’s evolution, as we continue to look to enhance and refine our Taste & Nutrition portfolio, aligned to the areas where we can create the most value.” Massimo Garavaglia, CEO of IRCA, added: “We are delighted to partner with Kerry on this transaction and look forward to its successful conclusion. The Sweet Ingredients Portfolio is a high-quality business with a differentiated set of technologies, and we are excited to welcome their talented team who, we believe, share our passion and drive to deliver the best for their customers and consumers. This acquisition would represent a strong fit with our portfolio, with its highly complementary product and technological capabilities, and help us to become a truly global player. We look forward to helping the Sweet Ingredients Portfolio realise its full potential as part of the IRCA family.” Francesco Casiraghi, Managing Director at Advent International, said: “We are delighted to welcome this best-in-class sweet ingredients business to the IRCA family, which would represent a major step in our goal of creating a genuine global leader in semi-finished food ingredients. There are so many exciting long-term opportunities for this combination, and we look forward to supporting the management team in this next phase of growth for the business.” The combination of IRCA and Kerry’s Sweet Ingredients Portfolio is expected to create a global leader in semi-finished food ingredients with around €1 billion in revenues, a truly international footprint and a significant presence in the US. It would further strengthen IRCA’s leadership positioning and expand its broad assortment of high value-added ingredients. This would represent IRCA’s third acquisition since it was acquired by Advent International, the global private equity investors, in July 2022. This follows the recent acquisitions of Anastasi Group, an Italian pistachio ingredients company, and of Cesarin SpA, an artisanal fruit-based ingredients company. The potential sale is expected to close in the first half of 2023 following the employee consultation and information processes and receipt of regulatory approvals. On receipt, the proceeds from the potential sale are expected to be used by Kerry for general corporate purposes and the continued strategic development of the Taste & Nutrition business. The consideration of €500m comprises an initial cash consideration of €375m (subject to routine closing adjustments) plus a €125m interest bearing vendor loan note.

Subway launches new European partnership with The Vegetarian Butcher

Last week Subway launched its new Plant-based Teriyaki Steak Sub. The new Plant-based Teriyaki Steak Sub marks the start of a partnership with The Vegetarian Butcher and will be available in Subway stores in the UK & Ireland from 4 January 2023 through 28 February 2023. The vegan product, which has been designed to mimic Subway’s famous philly-steak, is one of the latest menu innovations from Subway that celebrates the growing popularity among consumers to enjoy plant-based innovations. The Plant-based Teriyaki Steak Sub has been created for vegans and meat lovers to enjoy, meaning no one has to sacrifice on taste, preference, or texture. The partnership with Vegetarian Butcher is another important step in Subway’s journey to offer its guests great tasting meat alternatives. Subway and The Vegetarian Butcher, one of the world’s leading plant-based meat brands, have been working together over the last 12+ months on menu innovations. This includes taking some of Subway’s most iconic and popular Sub ingredients and turning them into mouth-watering plant-based alternatives. Working with the culinary team at Subway, The Vegetarian Butcher has applied its expertise in creating their delicious and satisfying plant-based ‘meat’ without compromising on the taste and texture that you get from traditional meat. Commenting on the new Vegan Menu option, Angelina Gosal, head of marketing UK & Ireland at Subway, said: “Subway is proud to offer a wide range of flavour combinations for guests to enjoy and the latest, limited-edition Plant-based Teriyaki Steak Sub is no exception. Both this new vegan alternative, and the heroic Steak & Cheese meat version are packed with great-tasting ingredients that have been curated to delight tastebuds of vegans, vegetarians and meat lovers alike. Our partnership with The Vegetarian Butcher enables us to provide mouth-watering Subs for a variety of tastes and dietary preferences without compromising on taste or enjoyment.” Hugo Verkuil, CEO at The Vegetarian Butcher, adds: “At The Vegetarian Butcher, we create products that make it easy to sacrifice nothing: not taste, texture, the environment or nutrition. We are very excited about the cooperation with Subway and the Plant-based Teriyaki Steak Sub. The juicy, beefy Steak slices are the perfect way to show how plant-based and indulgence can go hand in hand.” Since its start in 2014, Veganuary is a growing movement that motivates consumers to try a vegan lifestyle for a month (and beyond). Veganuary has already inspired and supported over 620,000 people to try vegan during its 2022 campaign – with participants from over 220 countries and territories.

PPMA BEST placed to encourage budding engineers of the future

PPMA BEST, the charitable organisation within PPMA, is inspiring the engineers of the future with its Virtual ‘Factory of the future’ and STEM days. Matt Fox, PPMA BEST co-ordinator has delivered 18 virtual STEM days to over 2,600 students; with further days planned for 2023. Students were able to take part in activities, and hear from guest engineer speakers such as PPMA chairman James Causebrook, and soon to be PPMA CEO Peter Williamson. Tavia Grant from the Harris Academy said: “On behalf of everyone here at Harris Academy Rainham I would like to say thank you very much for today. Both students and staff had a wonderful time. Hope to work with you again in the near future. It would be great if you could run this again next year. The students had a brilliant experience.” Factory of the Future, a new initiative from PPMA BEST aimed at primary aged students was delivered online and live in 45 minute shows. These presented interactive choices enabling viewers to actively participate in building a factory of the future. The show aims to advance the PPMA BEST mission to inspire and encourage young people towards engineering via an age-appropriate ‘learning through fun’ experience. Overall, 209 primary schools from around the country experienced the Factory of the Future programme, encompassing an estimated 25,080 students (and 1,672 teachers). Matt Fox, PPMA BEST co-ordinator said: “The Factory of the Future programme has been really well received. It reached as far south as Cornwall, and as far north as Aberdeen, and we achieved net zero. Delivering it is an inspiration for our future engineers.” Mrs Gough, curriculum, teaching & learning development lead at Wygate Park Academy, Spalding said: “Wygate Park Academy loved the opportunity to take part in ‘Factory of the Future’ which aligns closely with part of our Green Promise to ‘know more and grow more’. So many exciting and inspiring conversations took place in the classroom during the session and beyond. The interactive nature of the session ensured that the children were fully involved and engaged throughout. You could hear the cheers of excitement throughout the school when their questions were chosen! There is no doubt that there are many potential engineers of the future at our school.”

Waitrose cans small bottles from the wine aisle


Waitrose has revealed plans to move small wine formats from bottles into cans.

From 15 January, the majority of small wine formats (apart from Champagne. Prosecco and Cava, and Rioja, due to appellation restrictions) will be moved from glass bottles to aluminium cans as part of Waitrose’s ambition to reduce its carbon footprint.

Barry Dick, MW, Beer, Wine and Spirit Bulk Sourcing Manager at Waitrose, says: “We’re delighted to pioneer this move and make reducing waste even easier for our customers. Aluminium cans weigh significantly less than glass and create less than half the amount of CO2 than the equivalent single-use glass bottle, cans can also be recycled an infinite number of times.

“We know that more people are buying their drinks in canned formats from cocktails on the go to craft beer which is why making this shift in our wine category makes so much sense.  Picking up a can of wine is a great way to enjoy wine in moderation, especially if you’re heading to a picnic or a social occasion, it also enables customers to try a new variety without worrying about wastage or cost. We hope the move will encourage suppliers to continue to develop a diverse and exciting range of wines in cans.”

Last year, Waitrose customers purchased nearly 3m small bottles of wine across both still and sparkling categories. This move is a significant change for Waitrose as moving from small wine bottles to aluminium cans will save over 300 tonnes of glass packaging and showcases a commitment to reducing its collective carbon footprint.

Curious Brewery adds Wild Beer Co brands to portfolio

Curious Brewery, the premium brewer that was last year acquired out of the Chapel Down English wine business, has reached an agreement to add Wild Beer Co to its specialist portfolio of premium and award-winning beers. The acquisition will double the size of the existing Curious operation. Curious beers are brewed at their state-of-the-art brewery in Kent, where they have a current production capacity of 5 million pints per year and potential to expand upwards of 15 million pints per year. Curious Brewery chairman Mark Crowther said: “We are delighted to be collaborating with some of the original team from Wild Beer Co to maintain the original innovative and creative spirit of that business. Adding their delicious craft beers to our stable of award- winning premium brands, Wild Beer Co’s range fits perfectly alongside our existing portfolio, delivering a range of interesting and differentiated beers. “The Wild Beer Co acquisition brings a lot of positives including high-quality beers and distinctive brands, impressive distribution in both the on and off-trade, as well as a significant direct-to-consumer e-commerce operation. “This new chapter for Wild Beer Co will bring some stability, placing the business on a sure footing. For Curious, this is an important step in our journey to become one of the UK’s leading brewers of specialist, premium beer, and ciders.” Following the transaction, Wild Beer Co’s portfolio – led by flagship brew, Wild IPA – will sit alongside Curious’ premium English lager, Curious Brew which is brewed with Champagne yeast, and its award-winning Curious Session IPA and Curious Apple cider. As part of the deal, Curious Brewery intends to honour the subscriptions and regular discounts available to current members of Wild Beer Co’s Secret Cellar Club and previous shareholders. As well as listings in many hotels, bars and restaurants, the beers of the enlarged business are sold in Waitrose, Sainsbury’s and Majestic, as well as luxury department store Harrods and landmark venues such as The Royal Opera House. Curious Brewery was acquired in April 2021 from Chapel Down by a team led by Crowther and backed by Risk Capital Partners, the private equity firm led by Luke Johnson. Prior to the change of ownership, a new multimillion-pound freehold brewery was built in 2019. Located in Ashford, Kent, opposite the international train station, it has been described as a ‘cathedral to beer’ and includes a visitor centre, tap room and a 120-cover bar-restaurant.

Bavaria invests $413 million in new brewery

Local AB InBev brewer, Bavaria, has announced the construction of a new brewery in Colombia, in the northern region municipality of Palmar de Varela. “We firmly believe in Colombia and in the great transformations that the private sector can generate for the benefit of the country,” said Bavaria president, Sergio Rincón. “With this new plant, Bavaria is investing long-term on a significant expansion of the industry.” Located one hour from the Atlántico capital city of Barranquilla, the new brewery plans to begin its operation in mid-2024 and produce national beer brands including Águila, Poker and Club Colombia. The investment being made by Bavaria amounts to roughly $413 million. More than 1,500 jobs are expected to be created during the construction phase. Once operational, the brewery is expected to generate 350 direct jobs and 7,000 indirect jobs.