The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry

Alt-dairy start-up Climax Foods has rebranded to Bettani Farms; has appointed former Califia Farms CFO, Sandeep Patel, as CEO and chairman; and has raised $6.5 million in Series A funding.

Frozen Greek yogurt brand Yasso, part of the Magnum Ice Cream Company, has expanded its range in the better-for-you dessert category with the launch of its new 14-ounce spoonable frozen Greek yogurt line, which is now available at Target stores across the US.

PAI Partners has announced the completion of a €3.6 billion equity transaction to establish a new ownership structure for its roughly 50% stake in Froneri, the global ice cream giant jointly owned with Nestlé.

Javvy Coffee has expanded its Protein Coffee line-up at Sprouts Farmers Market with the launch of two new products.

Morinaga Milk has announced that it will suspend production at its plant in Akita, Japan, in March 2026 as part of a restructuring initiative.

DSM-Firmenich has inaugurated its new Van Marken Food Innovation Center in Delft, the Netherlands, marking a major step in the company’s food and biotechnology innovation strategy.

Yeo Valley Organic has expanded its Little Yeos range with the launch of new Little Yeos Organic Yogurt & Oats Pots

FoodBev’s Rafaela Sousa takes a closer look inside Danone’s flagship OneBiome Lab, unveiled this week in Paris-Saclay.

Cathedral City has entered the chilled party food category for the first time, with new products launching in Morrisons this autumn in partnership with Abergavenny Fine Foods.

A new survey commissioned by Arla Foods Ingredients has identified healthy growth and immunity as the health benefits most likely to influence mothers’ purchases of infant or toddler formula.

Lifeway Foods has signed a cooperation agreement with Danone North America that will see changes to its board structure and the resolution of ongoing disputes.

Bel’s Boursin brand has added a new blue cheese-flavoured product to its range, responding to rising consumer interest in blue and flavoured cheeses.