In brief

11 January, 2008

Northern Ir eland crisp maker Tayto has acquired Sirhowy Valley Foods, which manufactures hand-cooked crisps and vegetable chips at Newport in Gwent under the Real Crisps brand. Tayto said the deal, which will create 132 new jobs, underpins its position as the third -biggest crisp company in the UK.

A bottled water from Norway is launching in the UK off-trade. Isklar, which means ice-clear, is bottled at source from the ice of a 6,000-year-old glacier in the remote Hardanger region. It will be supported by a £2 million marketing campaign.

Boxmart has created a two-drawer hamper that enables retailers to present separate products, such as wine and biscuits, that might otherwise damage one another in transit. Made from recyclable materials, the hampers are available flat-packed in boxes of 10.

The Confectioners Benevolent Fund is hosting The London Candy Ball on April 12 at the Grosvenor House Hotel, Park Lane. The event, which raised

more than £200,000 last year, will include cabaret entertainment. For more information call 020 7404 5222 or e-mail

Evian's Detox campaign kicked off on Jan 2 with outdoor posters and ads on ticket barriers at 33 train stations nationwide. The four-week push will

include two cover-wraps on the Metro newspaper designed to hit over 2  million commuters and a national radio campaign across 43 stations in the UK including

Heart, Galaxy and Kiss.

From January until the end of Easter, Hancocks Cash & Carry customers will be able to buy any two cases of Cadbury's countlines and get a Crème Egg medium Easter egg free (worth £2.99), and buy any two cases of Nestlé countlines and get a Kit Kat medium egg free (worth £3.19). "The supermarkets have got cheaper and cheaper over the years when it comes to the core range of eggs,

so Hancocks has decided to give them away for free," said purchasing director Richard Brittle.

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English wine: a happy harvest for Christmas

All across England and Wales, vineyards are being harvested. Down winding country lanes come armies of welly-wearing conscripts wielding secateurs and buckets, ready to reap the rewards of our vines. Happily they come, their cheeks ruddy with pride. Half an hour later they’re crawling over muddy clods with lacerated hands, drenched in claggy juice and cold sweat, as if ploughing through an endurance race.

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Is blended Scotch overshadowed by single malt in retailers?

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