As consumers scrutinise value in the face of rising costs, texture is emerging as a key signal of quality. Marina Boldrini, senior marketing manager at Tate & Lyle, explains how preserving creaminess, crunch and indulgence during reformulation protects brand perception, loyalty and consumer trust – even when recipes and prices evolve. The cost-of-living crisis has reshaped how people choose what goes into their basket. With budgets under pressure, consumers are scrutinising value more than ever. But 'value' now means more than just low price. As shoppers trade down or switch brands, they’re also redefining what quality feels like. When price is no longer the main signal of quality, consumers look for other cues – and increasingly, it’s texture that delivers. Texture is the new currency of trust. A creamy, crunchy or satisfying mouthfeel tells shoppers that, even if the recipe or price has changed, the product experience hasn’t. Reformulation is a sensory test Reformulation is standard practice and an opportunity to innovate. Restrictions on products that are high in fat, sugar and salt (HFSS), front-of-pack labelling systems like Nutri-Score and rising input costs make it unavoidable. But every change brings a sensory risk. And consumers will be quick to notice if something feels off. The challenge is not just technical compliance but protecting consumer appeal. And that means protecting texture. Take processed cheese. It’s a cost-sensitive category, but one where stretch, melt and sliceability define familiarity. We must focus on preserving those attributes, even with fluctuating protein levels and reduced fat. The solution delivered melt and stretch across applications from pizza to sandwich cheese, helping the product remain both affordable and satisfying. The result? Consumers enjoy the same sensory experience they know and love – while brands protect value, loyalty and shelf appeal. Or consider a cost-sensitive mayonnaise reformulation. By reducing fat content and removing egg from the formula, manufacturers can develop a healthier, lower-cost alternative using a combination of our specialty starches. This could deliver cost reductions versus full-fat formulations and up to 25% versus full-egg versions. Crucially, we preserved the creamy, clingy mouthfeel consumers expect. That means familiar indulgence at a lower cost and no compromise on the experience that keeps consumers coming back. Value isn’t just about price Consumers still choose products that deliver a rewarding experience. Taste matters, but texture often tips the balance. It’s a key reason people buy again. In a better-for-you ice cream project, the goal was to cut sugar by 25% and fat by 50% using clean label ingredients while keeping indulgence. By mapping texture attributes like creaminess and melt rate, and using alternatives to traditional stabilisers and emulsifiers, the reformulated dessert delivered the same sensory satisfaction with a cleaner label and healthier profile. These examples show how protecting texture protects perception – and, ultimately, brand equity. Sensory signals in cost-sensitive markets As shoppers trade down, texture is a powerful cue for quality. Products that retain satisfying mouthfeel signal that the experience still holds, regardless of recipe changes or price shifts. We see this clearly in the rise of high-protein shakes with thick, milkshake-like textures that signal indulgence while delivering functionality. Or layered yogurt pots combining smooth dairy bases with crunchy inclusions – creating multisensory interest and a more premium feel, even in value-driven formats. These aren’t just sensory wins, they serve as reassurance mechanisms, helping consumers feel confident they’re making a satisfying choice. Texture is a competitive edge So, reformulation doesn’t have to come at the cost of experience. In fact, it’s a chance to show innovation, responsiveness and reliability in action. Texture is growing in importance. Whether it’s the chew of a plant-based burger, the crunch of a better-for-you cereal, or the melt of a fortified dessert, mouthfeel is the new differentiator – and the clearest path to consistency, even as recipes evolve. As pressure to reformulate continues, brands that protect texture will protect their consumer relationships. Because when it comes to food, trust is built in the mouth.

As part of its financial reporting, Nestlé has confirmed it is accelerating plans to exit most, if not all, of its remaining ice cream operations as part of a strategy to streamline and sharpen focus on higher-growth core categories. In fourth-quarter earnings results, Nestlé confirmed it is in discussions to sell its remaining ice cream businesses in Asia, Canada and parts of Latin America to Froneri, the joint venture it established in 2016. Currently, Nestle holds a 50% stake in Froneri. The businesses under review include local operations that were not previously transferred to Froneri. Over the last decade, Nestlé’s ice cream portfolio has increasingly been operated by the joint venture, while the US ice cream business was sold in 2019 for $4 billion. These moves helped Froneri transform into one of the world’s largest ice cream manufacturers, controlling brands such as Häagen-Dazs. While the financial reports confirmed strategic intent, no binding agreements or valuation details have been revealed. The potential exit from ice cream follows Unilever’s decision to do the same after it separated its global ice cream portfolio into a standalone publicly traded company, the Magnum Ice Cream Company. The move also aligns with Nestlé CEO Philipp Navratil’s broader strategy to streamline the company after taking up the post in September last year . Speaking in the report, Navratil commented: “We are accelerating our strategy. We are focusing our portfolio on four businesses, led by our strongest brands, with prioritised resources and a simplified organisation.” Soon after his appointment, it was announced that the company planned to reduce its workforce and focus on coffee, pet care, nutrition and food and snacks. He continued: "I am encouraged by our performance during 2025, which reflects the targeted actions we have taken in a difficult external environment". In addition to divesting its remaining ice cream operations, the report also confirmed changes to Nestlé’s executive board, stating: “With the formation of the newly integrated nutrition business, the globally managed business structure of Nestlé Health Science will be removed”. Anna Mohl, CEO of Nestlé Health Science, will step down from the board at the end of this month. Beyond ice cream, Nestlé confirmed it has concluded a strategic review of its mainstream and value vitamin and supplement brands and is preparing to engage with potential buyers. The company also plans to deconsolidate its water business from 2027 and has initiated formal discussions with prospective partners in the first quarter.

Pip Organic has expanded its market-first, school-compliant kids’ fizzy drinks range with the launch of Apple Cherry Fizz, tapping into growing parental demand for clean-label, healthier soft drinks for older children. The new SKU blends organic apples, cherries and grapes with sparkling water, delivering one of the recommended five-a-day per 250ml can. The product is made without added sugar, flavourings or concentrated fruit juice, aligning with the brand’s long-standing commitment to 100% organic, not-from-concentrate ingredients. Available now via Abel & Cole and through Pip Organic’s direct-to-consumer channels, Apple Cherry Fizz builds on the success of Apple Fizz, which debuted in 2024 as a category-first school-compliant canned sparkling drink for children. Designed specifically for the ‘tween’ market, the Fizz range aims to bridge the gap between traditional children’s juice cartons and mainstream carbonated soft drinks. The canned format and bold, playful design offer what the brand describes as a more “grown-up” alternative, while maintaining its nutritional and organic credentials. The vibrant packaging was tested and approved through kids’ focus groups during development, ensuring appeal among the target demographic while meeting parents’ expectations on health and ingredient transparency. Pip Organic co-founders Patrick and Karen O’Flaherty said the Fizz concept was inspired by their own daughter’s request for fizzy drinks when socialising with friends. Identifying an unmet need in the market, the pair developed a product that would allow parents to confidently say “yes” to sparkling drinks without compromising on ingredient standards. Founded after the O’Flahertys ran an organic juice stall at London’s Borough Market, Pip Organic has grown into an award-winning, family-focused brand spanning drinks, snacks and frozen ice lollies. The range is stocked in retailers including Waitrose, Ocado, Whole Foods Market and Booths.

The Kraft Heinz Company has announced that Nicolas Amaya will be appointed as president of its North America business following the upcoming departure of current president Pedro Navio. Navio will step down on 22 February 2026 to pursue other opportunities, Kraft Heinz revealed in a statement yesterday (18 February). Amaya (pictured above) will step into the role on 23 February, overseeing strategy, operations and performance across Kraft Heinz’s largest market. To ensure a smooth transition, Navio will serve as an advisor to the company through to 6 March. During his eight years with Kraft Heinz, he played a key role in leading multiple businesses and helping position the business for the future. New president Amaya brings extensive global and North American leadership experience across the CPG industry. Most recently, he served as senior vice president and president of Kellanova North America, where he played a significant role in advancing the group’s commercial strategy, operational performance and organisational transformation. Kraft Heinz praised his track record of driving profitable growth, strengthening brand portfolios, creating strong relationships with key customers and partners and building high-performing teams, thanks to his disciplined execution and customer-centric approach. During his tenure with Kellogg, he held a range of leadership positions in the company’s US and Latin America regions across the cereal, frozen and snacks businesses. Prior to Kellogg, he held marketing roles at Unilever Andina in the personal care division. Steve Cahillane, CEO at Kraft Heinz, commented: “Nico is a proven leader with deep experience driving growth and transformation in complex, competitive markets. As we continue to transform and build momentum across our North America business, Nico brings the right combination of commercial rigour, operational excellence and people leadership to accelerate that progress.” Cahillane worked closely with Amaya at Kellogg and Kellanova, having joined as Kraft Heinz’s chief executive officer this year following eight years as the cereal and snack giant’s chairman and CEO. Commeting on his new role, Amaya said: “Kraft Heinz has an iconic portfolio of brands, a strong foundation for growth and a talented team in North America. The opportunity ahead to modernise these brands for today’s consumer is huge, and we’re making the right investments to do so. I’m excited to join the team and deliver.”

Orkla Food Ingredients has signed an agreement to acquire Austrian-based Senna, a producer of margarine and cooking oils, strengthening its presence in the Central and South-East European (CSE) region. The acquisition reinforces Orkla’s growth ambitions in the region, where it has been building a multi-local model across bakery, ice cream and plant-based ingredients. By adding Senna’s portfolio of margarine, speciality fats and oils, sauces and dressings, Orkla broadens its category reach and gains established market positions in Austria and Italy. Manuela Banu, CEO of Orkla CSE, said: “Senna is a highly regarded business with a proud history and an entrepreneurial team that fits Orkla well". She continued: “Austria and Italy represent new markets for Orkla, where we aim to grow profitably by introducing a broader set of categories and by driving operational efficiency". Founded nearly a century ago, Senna employs around 120 people and generated approximately €80 million in revenues in 2025. Headquartered in Vienna, the company operates a production facility that serves foodservice, artisan bakery and industrial customers, segments that closely align with Orkla's core customer base. The transaction includes 100% of the shares in Senna Nahrungsmittel and Senna Nahrungsmittel, 75% of the shares in Senna, as well as the Senna trademarks owned by Maresi Trademark. The seller is Vivatis Holding, one of Austria’s largest food and beverage groups. “Senna has developed into a strong and respected player in its categories, thanks to the dedication and professionalism of its employees,” said Klaus Sperrer, CFO of Vivatis. “We are confident that Orkla offers the right foundation to ensure the continued development of the Senna brand.” Christof Kessler, CEO of Senna, added: “We are pleased to join Orkla, whose multi-local model and deep category knowledge provide an excellent platform for the next phase of Senna’s development”. Orkla supplies ingredients to industrial manufacturers, out-of-home operators such as artisanal bakeries and ice cream kiosks and directly to consumers. Its largest product categories include bread and cake improvers and mixes, yeast, marzipan, ice cream ingredients and margarine and butter blends. The addition of Senna’s expertise in speciality fats and sauces enhances Orkla's offering to both bakery and foodservice customers at a time when demand for high-performance fats, plant-based solutions and customised formulations continues to grow across Europe. The transaction is subject to regulatory approval and is expected to close in the first half of 2026. Financial terms of the deal have not been disclosed.

Keurig Dr Pepper has introduced more than 35 beverage varieties for 2026 across its carbonated soft drinks, teas, waters, energy and juice drink portfolios, alongside several returning and seasonal offerings. Among the new flavour launches, Canada Dry is expanding its Fruit Splash line with Strawberry, combining ginger ale with strawberry flavour and a splash of real juice in a national rollout from February. Meanwhile, Bai is introducing Bai Barù Blood Orange nationwide the same month, offering a tangy blood orange flavour in its antioxidant-infused water beverage range. 7Up Endless Summer Mandarin Orange, exclusive to Kroger, blends mandarin with classic lemon-lime for a seasonal citrus profile. Mott’s is entering the zero-sugar segment for the first time with a new Zero Sugar Juice Drinks line launching nationwide in March alongside refreshed packaging. Energy drink innovation features prominently. Ghost Energy is launching new 8.4oz cans in OG, OG Colada, Strawberry Watermelon and Welch’s Grape, and expanding its 16oz range with Blue Raspberry, Iced Tea Lemonade (Walmart and Circle K exclusive), Strawbango, Bubblicious Strawberry Splash (Kroger exclusive) and Welch’s Grape-Cran. C4 Energy is introducing Mango Fuego, Hawaiian Punch Berry Blue Typhoon (Circle K exclusive), Pink Lemonade as a limited-time offer and Cherry Cola exclusive to Casey’s. Bloom Sparkling Energy is adding Summer Splash, a strawberry lemonade flavour, while Black Rifle Energy is releasing GrapeX and Tiger Strike, a limited-time citrus-tropical blend. Across partner brands, Electrolit is expanding its hydration range with Cherry Ice and Strawberry Kiwi multipacks, with an additional 7-Eleven exclusive flavour planned. In ready-to-drink coffee, La Colombe Draft Latte is adding Strawberry Mocha and S’mores to its seasonal line-up, followed later in the year by Pumpkin Spice and Peppermint Mocha. Additional flavour innovation includes Bloom Pop, developed with Nutrabolt, which will launch Root Beer Float, Peach Pineapple and Rocket Blast varieties this summer. Fan favourites make a comeback Returning limited-time and seasonal flavours include Dr Pepper Creamy Coconut, which comes back in April, and Snapple Two Hundred Fif-Tea Party, a summer blend of raspberry tea and lemonade. 7Up Shirley Temple will return for the holiday season with pomegranate and lemon-lime flavours, while A&W Root Beer Float arrives for a limited time beginning in July. Polar Seltzer is also bringing back fan favourites Strawberry Créme and Toasted Coconut nationwide, offering lightly sweet, dessert-inspired sparkling options for consumers. Separately, Snapple will introduce a refreshed visual identity beginning in March, featuring updated graphics and logo elements. All 2026 CSD innovations will be offered in both regular and zero-sugar options.

Gut health brand Bio&Me is expanding its breakfast portfolio with the launch of two pistachio-based SKUs, capitalising on the flavour’s growing popularity while reinforcing its science-led positioning. The new Pistachio & Vanilla Low Sugar Granola (RRP £3.50/360g) and Pistachio & Chia Overnight Oats (RRP £3.50/350g) roll out nationwide in Tesco stores and via bioandme.co.uk from this week. Founded by Dr Megan Rossi – widely known as The Gut Health Doctor – Bio&Me has built its reputation on translating microbiome science into accessible, everyday food. The latest launches aim to combine on-trend flavour with functional benefits. Both SKUs have been formulated to deliver a broad range of plant-based ingredients designed to support gut microbiome diversity. The Pistachio & Vanilla Low Sugar Granola contains 14 plant-based foods, including pistachios, chia seeds, carrots, coconut and dates. It joins the brand’s bestselling Low Sugar, Naturally granola. Meanwhile, Pistachio & Chia Overnight Oats features 12 plant-based ingredients, including wholegrain oats, almonds and chia seeds, expanding Bio&Me’s overnight oats line-up alongside Cocoa and Raspberry & Coconut variants. Each product carries the EFSA-approved ‘Good For Your Gut’ health claim and is free from artificial ingredients, sweeteners and palm oil – attributes that continue to resonate with consumers seeking natural, functional breakfast options. Dr Megan Rossi commented: “Pistachio is having a real moment, and it’s easy to see why. Not only do they bring a naturally delicious, creamy flavour, but they’re also rich in gut-loving prebiotics and plant protein. At Bio&Me, we’re always led by the science, so choosing pistachios isn’t about following a trend for trend’s sake – it’s about pairing great taste with gut health benefits.” Jon Walsh, co-founder and CEO of Bio&Me, said: “We’ve seen strong demand from both consumers and retailers for a Bio&Me take on pistachio. These launches allow us to tap into the trend in a way that’s authentic to Bio&Me, delivering plant diversity and strong gut health credentials.” The NPD comes at a time of significant commercial momentum for the Chester-based business. Bio&Me recently surpassed £20 million in retail sales, up 52% year-on-year, with 2.8 million boxes of granola and 4 million pots of kefir yoghurt sold in 2025 alone.

Functional ingredients manufacturer Beneo has appointed Uwe Boltersdorf as its new chief operating officer (COO), effective 1 February 2026, strengthening its executive leadership as the company continues to expand its global operations and sustainability initiatives. Boltersdorf brings more than two decades of international management experience spanning production, process development and engineering. He completed his doctorate at the Fraunhofer Institute for Environmental, Safety and Energy Technology UMSICHT in Oberhausen, following studies in chemical engineering at the University of Dortmund. Throughout his career, he has held senior roles at major industrial organisations including Bayer, Lanxess, Thyssenkrupp and Sulzer, building expertise in large-scale plant engineering and chemical manufacturing. In April 2025, Boltersdorf joined the executive board of CropEnergies as chief operating officer. He will continue in this role alongside his new responsibilities at Beneo, reinforcing strategic and operational synergies between the two sister companies within the Südzucker Group. At Beneo, Boltersdorf will oversee global operations, including production, technology, supply chain management, quality, raw materials, health and safety, environmental protection and sustainability. His appointment comes at a time when ingredient manufacturers are facing mounting pressure to optimise supply chains, improve resource efficiency and meet evolving environmental targets. Commenting on his appointment, Boltersdorf said he is “excited to have the opportunity to use my 25 years of international experience in the plant engineering and chemical industries to support Beneo’s growth trajectory,” adding that operational excellence is central to meeting customer needs and evolving market requirements. Founded in 2007, Beneo is a producer of plant-based functional ingredients derived from natural sources for the food, feed and pharmaceutical sectors. Active in more than 80 countries, the company employs over 1,200 people and operates seven production sites across Belgium, Chile, Germany, Italy and the Netherlands. Its portfolio supports manufacturers in improving nutritional profiles, taste and texture across a wide range of applications, from sugar reduction and fibre enrichment to gut health and plant-based innovation. Through its Beneo-Institute and Beneo-Technology Center, the company also provides scientific and technical expertise to customers navigating regulatory and formulation challenges. Boltersdorf succeeds Mike Eberle, who transitioned to the role of CEO of the Sugar Division of Südzucker Group in October 2025. The leadership change is expected to ensure continuity while reinforcing Beneo’s focus on operational resilience and sustainable growth within the competitive global ingredients market.

Just Ice Tea has raised $9 million in Series B financing to accelerate national retail growth and product innovation, including the launch of Watermelon Lime White Tea and Peach White Tea. Investors in the round include Robert Trone, co-founder of Total Wine & More, Taste Tomorrow Ventures, and senior leadership from Big Geyser of NYC, Polar Strategic Ventures and several other distributors. Founded in 2022 by Seth Goldman, Barry Nalebuff and Spike Mendelsohn, the brand produces ready-to-drink organic, Fair Trade teas made with recognizable ingredients and no artificial additives. The company plans to expand from 12,000 to 17,000 retail stores nationwide in 2026, a 40% year-over-year increase. Its bottled and canned teas will be stocked at retailers including Kroger, Publix and Albertsons. To support the expansion, the brand has added more than 100 regional distributors, including Reyes Beverage Group, Hand Family Companies and Odom Corporation. In 2025, the brand doubled its store presence with rollouts into Target, CVS Pharmacy, Wegmans and Harris Teeter. Goldman said: “We are grateful for this strong support as we dramatically expand our retail footprint. It’s wonderful to build a foundation with accomplished entrepreneurs in the beverage retail sector whose support will further propel Just Ice Tea’s next phase of hypergrowth.” Trone added: “Seth and his team have already built a great brand that is gaining significant traction with customers and consumers alike. I look forward to joining the board and supporting Just Ice Tea as it realises its vision and mission.” Alongside the funding, the new flavours include: Watermelon Lime White Tea: made with organic watermelon, cucumber and lime, available beginning this month. Peach White Tea: made with organic white tea and oolong blended with peach and sweetened with organic cane sugar, at 50 calories per can, planned for a summer launch. The brand will showcase Watermelon Lime White Tea at Natural Products Expo West (4-6 March) in Anaheim, California. American chef Spike Mendelsohn said: “This new flavour was inspired by the quality of the organic watermelon puree we have sourced from California. Blended with our delicate white tea and a touch of lime, it brings the juicy summer vibes we’re all looking for.” Just Ice Tea is operated by Goldman and Mendelsohn. The company sources Organic and Fair Trade Certified ingredients globally, and its more than 17 flavours are formulated with “Just Sweet Enough” sweeteners or no sweetener.

US-based frozen novelties brand Chipwich has announced two new flavour additions to its Ice Cream Cookie Sandwich range: Vanilla Chocolate Almond and Brown Butter Pecan. The new flavours feature premium nut pieces rolled around the outside of the sandwich, catering to demand for indulgent, high-quality frozen dessert experiences. Research from the International Dairy Foods Association ranks nuts among the top five most popular ice cream toppings, outranking sprinkles and chocolate chips, yet nuts have remained ‘notably absent’ from ice cream sandwiches, Chipwich observed. Chipwich’s new Ice Cream Cookie Sandwiches feature two wire-cut, homemade-style cookies, paired with 12% butterfat ice cream rolled in glazed nuts to deliver a rich and layered sensory experience. Vanilla Chocolate Almond pairs double chocolate chip cookies with vanilla ice cream rolled in glazed almond pieces, while Brown Butter Pecan combines brown butter cookies with sweet cream ice cream rolled in glazed pecan pieces. David Clarke, president and founder of Chipwich owner Crave Better Foods, said: “Chipwich has always been about doing things better – better ingredients, better texture and better value”. “Consumers love premium nuts in their ice cream, chocolate, candy and other indulgences, but they have never been available in ice cream sandwiches. We’re excited to bring these new flavours to our fans in a way only Chipwich could execute.”

Farmer shareholders of New Zealand dairy co-operative Fonterra have overwhelmingly approved a capital return plan tied to the proposed sale of its global consumer business, marking a significant step in the group’s strategic reshaping. At a virtual Special Meeting on Wednesday (19 February 2026), 98.85% of votes cast supported the scheme of arrangement that would enable the co-operative to return NZ$2.00 per share to shareholders and unit holders. The payment remains contingent on completion of the divestment of the Mainland Group to French dairy giant Lactalis for approximately $2.3 billion. The strong shareholder endorsement signals continued farmer support for Fonterra’s multi-year effort to streamline its portfolio and concentrate on higher-return ingredients and foodservice channels. The deal was also approved by the Australian Competition and Consumer Commission (ACCC) back in July 2025,. For B2B dairy and ingredient buyers, the move reinforces expectations that Fonterra will further prioritise its core milk processing and value-added ingredients businesses rather than branded consumer products. For the wider dairy industry, the divestment could reshape competitive dynamics in several categories: Ingredients focus: A slimmer Fonterra may accelerate investment in functional dairy proteins, fats and foodservice solutions. Consumer brand shift: Lactalis would strengthen its branded dairy footprint in key markets through the Mainland portfolio. Milk pool allocation: The co-operative’s capital discipline could influence farmgate milk pricing strategy and milk utilisation priorities. The capital return record date will be confirmed once the divestment completes, with payment scheduled shortly afterwards. The transaction is expected to complete in the first quarter of calendar 2026, subject to regulatory clearances and operational separation of the businesses.

Spanish ice cream manufacturer La Menorquina has announced an investment of more than €15 million in a new high-performance production line at its Palau-solità i Plegamans facility in Barcelona. The new line, which is said to be the largest capital expenditure in the plant's history, is scheduled to be operational by the end of 2026. It will add 1,100-square-metres of production space and increase the total number of lines at the facility to 23. Designed for both efficiency and sustainability, the installation will be capable of producing 30,000 units per hour, equivalent to 10 million litres of ice cream annually. According to the company, the line is unique globally in its ability to manufacture multiple product formats on the same high-capacity system, including bonbons, sandwiches and spiral-shaped ice creams. The upgrade will complement the plant’s current output of 34 million litres per year. The Barcelona site is already the largest ice cream factory in Catalonia and one of the biggest in Spain. With a workforce of approximately 750 employees – more than 500 of whom are based at the Palau-solità i Plegamans plant – the company expects the new line to generate over 150 additional jobs. The investment was formally presented during a visit to the factory by Spain’s Minister of Industry and Tourism, Jordi Hereu. Regional and local authorities also attended, underscoring the project’s industrial and economic significance. During the visit, Hereu described La Menorquina as "an example of success in the Spanish food industry," highlighting its ability to combine local roots with innovation and long-term vision. He emphasised the growing value of authenticity in global markets and pointed to the company as a model of how local heritage can drive both industrial and tourism development. Iván Leal, CEO of La Menorquina, said the investment will allow the company to “continue serving customers with greater efficiency and competitiveness, while reinforcing our position as a leading player in the sector.” He reaffirmed the company’s commitment to quality, innovation, proximity and environmental responsibility, values established by founder Fernando Sintes when the company was established in Menorca in 1940. La Menorquina has recorded sustained annual growth of 15% since 2019. In 2025, the company reported revenues of €131 million and is forecasting further double-digit growth in 2026. Export markets account for more than one-third of total sales, with the UK US, Portugal and France serving as key destinations across nearly 40 countries. The company says the new production line will support its ongoing domestic and international expansion, while advancing toward a more efficient and sustainable industrial model. Top image: © Jordi Hereu on LinkedIn