Bühler has unveiled the next generation of two of its chocolate processing technology solutions: the Finer S Edition 26 five-roll refiner, and the ELK Edition 26 single-shaft conche. According to Bühler, the Edition 26 systems run ‘cleaner, smarter, more efficiently and with greater transparency’. The evolved technologies aim to enable customers to meet future industry needs and reinforce their position in the chocolate industry. Refining and conching – two steps that largely define final product quality, fineness, taste, aroma, flow behaviour and raw material efficiency – are at the heart of the solutions. The company’s engineers worked closely with customers to identify where chocolate manufacturing performance could be improved, amid cocoa price volatility and supply shortages. Skeljzen Nesimi, head of product management for Chocolate & Flavour Creation at Bühler, said: “Our sensor technology monitors the refining process and automatically fine-tunes roll speed, pressure, and temperature – all without manual intervention and independent of operator skills. This real-time optimisation ensures consistent fineness, increases throughput and reduces waste.” Nesimi added that Bühler’s new energy-efficient IE5 motors cut energy consumption by up to 3%, while a more hygienic design strengthens food safety and improves access for cleaning in addition to reducing downtime. The ELK S Edition 26 single-shaft conche is designed to create the desired chocolate flavour while removing unwanted volatiles and moisture, delivering consistent results. The conching technology remains unchanged, enabling intense shearing and high fat release for improved taste and mouthfeel. Fat savings of up to 2% are achievable due to enhanced shearing and improved fat release, while the overall redesign and new tools are claimed to bring potential energy consumption reductions of 30%. The full system upgrade was developed around Bühler’s Playone automation system, included as a standard component. “Our new automation system, powered by Bühler’s Playone, frees operators to focus on higher-value tasks such as quality control,” said Nesimi. “With its web-based design, it can be accessed via any authorised factory device, such as tablet, desktop or smartphone, adding flexibility to the production set-up.”

Ingredion has announced a joint venture with Indian corn-based speciality products manufacturer Sanstar Limited, along with a 9% equity investment in the company, as the global ingredients supplier looks to strengthen its position in India’s fast-growing speciality ingredients market. The partnership combines Ingredion’s global formulation and innovation expertise with Sanstar’s local manufacturing and sourcing capabilities to target growth opportunities across food, beverage and pharmaceutical ingredients. Under the agreement, the companies will establish a joint venture focused on vertically integrated speciality ingredient solutions, supported by a planned greenfield manufacturing facility in India. The new site will produce a diversified portfolio of speciality pharmaceutical and food-ingredient products for high-value applications. Jim Zallie, chairman, president and CEO of Ingredion, said: “India represents an increasingly important growth market for Ingredion. Our partnership with Sanstar expands our presence with a reputable local partner that complements our existing businesses in India with the opportunity to scale a broad speciality ingredients platform.” Zallie added that the partnership would allow the companies to better serve evolving consumer and customer demands in India while also creating export opportunities. India’s speciality starch and functional ingredients sector is experiencing rapid growth, driven by rising domestic demand, expanding pharmaceutical exports and increasing interest in clean-label and sustainable formulations. The country has also become an increasingly strategic manufacturing and innovation hub for multinational ingredient suppliers seeking to expand across Asia-Pacific markets. Ingredion said the venture will establish a science-led platform serving customers across food, beverage, pharmaceutical, home and beauty categories. Sanstar, one of India’s leading manufacturers of corn-derived speciality ingredients, produces starches, glucose, modified starches, dextrose and related products for sectors including food and beverage, pharmaceuticals, paper, textiles and animal nutrition. The move further expands Ingredion’s footprint in high-growth international markets as the company continues to invest in speciality ingredients and value-added solutions beyond traditional starch commodities. Headquartered near Chicago, Ingredion reported 2025 annual net sales of approximately $7.2bn and operates across more than 120 countries. The company employs over 11,000 people globally and serves food, beverage, brewing, pharmaceutical and industrial markets. Sanstar is listed on both the Bombay Stock Exchange and the National Stock Exchange of India and has positioned itself as a technology-driven manufacturer focused on sustainable production and speciality ingredient innovation.

General Mills’ Lärabar snack bar brand has expanded its offering to include Lärabar Protein, debuting in three flavour varieties. The new protein bars offer a soft and chewy texture, containing 10-12g of plant-based protein per bar and designed to feel ‘like a treat, not a chore’. Each flavour variety is inspired by offerings already enjoyed by fans of the brand, and is made with creamy nut butter, peanuts and almonds. Peanut Butter Chocolate adds a chocolatey twist, Cinnamon Nut offers a warm cinnamon flavour, and Lemon is described as ‘refreshingly tart and tangy,’ bringing citrusy, zesty notes. The range is vegan, gluten-free and made with non-GMO ingredients. It is designed to provide a convenient and nutritious on-the-go snack for all occasions, and debuts in single bar format as well as multipacks of five. Scott Baldwin, VP and business director for Bars at General Mills, said: “People want more protein, but they don't want to compromise on taste or quality. "So, we challenged ourselves to make a protein bar that truly tastes like Lärabar, taking everything you love about the original and adding the protein you want.”

A new report from the Food and Drink Federation (FDF) highlights how confidence among UK food and beverage manufacturers has plummeted amid conflict in the Middle East, currently at its lowest level seen since the invasion of Ukraine in 2022. According to the latest State of the Industry report from the FDF, confidence among manufacturers has dropped to -64% in Q1 2026 – on par with the low confidence levels seen at the beginning of the Covid-19 pandemic. The report highlights the severe impact of the war in Iran, warning that most businesses expected conditions to continue deteriorating through Q2. For a fifth of F&B manufacturers surveyed, energy amounts to more than 10% of their total operating costs, while nearly a tenth (8%) said energy makes up 20-24%. Businesses also pointed out the rising cost of plastic packaging – up to 15% – while some reported transport cost increases of over 20%. With the Gulf region responsible for 30% of the world’s urea production, fertiliser costs were flagged as an additional challenge. This contributes to rising ingredients prices – according to the UN Food and Agriculture Organization (FAO), global agricultural prices were up 4.1% in April compared to February. The majority (82%) of food and beverage manufacturers said they need to increase prices to cover these costs. Meanwhile a third are planning to restructure or cut jobs (33%), or reduce marketing spend (33%) to bring costs down. Over a quarter (26%) plan to pause or cancel investment projects, and a fifth (21%) said they will reduce staff training. FDF has recommended that the UK government takes steps to address this mounting pressure, to protect the industry’s resilience and avoid further food inflation. The organisation has forecast that food and drink inflation could reach at least 9% by the end of the year, and is calling for ‘rapid, targeted and time-restricted’ support for energy prices during the crisis. This could be modelled on the scheme introduced during Russia’s invasion of Ukraine, it said. It also calls for ‘breathing room’ for F&B businesses through minimised regulatory pressure and ‘cutting red tape’. One such example it gives is the delay of proposed changes to the Nutrient Profiling Model (NPM) until a five-year review of current High Fat, Sugar and Salt (HFSS) advertising and promotion restrictions has taken place. Meanwhile, ‘realistic’ transition and sell-through periods to enable businesses to adapt to the Sanitary and Phytosanitary agreement with the EU will also ease impact of regulatory changes, FDF highlighted. Nearly a quarter of food manufacturers (23%) said this would help with current pressure. Over two thirds (69%) of manufacturers said support with energy costs should be a top priority for government. Meanwhile, 38% are calling for simplified packaging recycling reforms, 33% for a phased introduction of the Employment Rights Act, and 28% for a delay to the NPM changes. Karen Betts, chief executive at the FDF, said: “Companies in our sector have been hit by a series of shocks over the past five years and now face significantly rising energy and other costs because of the war in Iran. In the last inflation spike, companies made savings to absorb some of their rising costs, but now there’s little flexibility left to do this again.” She said the government is proving “inflexible” in its asks of the sector, adding: “Companies are having to change their operations to realign with EU law, cover the huge costs of recycling reforms, work out if they can continue to make food healthier to rapidly shifting government targets, and adapt to new employment law – and piling so many asks on industry at once comes at a cost.” “Food and drink isn’t something people can go without. It’s an everyday essential, and the cost rises caused by energy prices and regulatory costs have consequences in homes everywhere… Government needs to work in much better partnership with the food industry to shore up our resilience while helping shoppers manage a maelstrom of rising costs.”

Fox’s Burton’s Companies (FBC) has partnered with Universal Products & Experiences to launch a limited-edition Jammie Dodgers variant inspired by Illumination’s upcoming family film Minions & Monsters. The collaboration introduces Jammie Dodgers Sour Lemon, a twist on the classic biscuit featuring a tangy lemon curd filling in place of the brand’s traditional raspberry centre. The limited-edition biscuits will also feature embossed Minions character faces as part of the wider promotional campaign tied to one of the summer’s major family film releases. The product will launch in 140g packs with an RSP of £1. The partnership reflects the continued importance of licensed collaborations within the biscuit category, where brands are increasingly leveraging entertainment tie-ins and limited-edition flavour innovation to drive shopper engagement, particularly among families and younger consumers. FBC, formed through the merger of Fox’s and Burton’s, is the UK’s second-largest branded biscuit manufacturer. The company produces biscuits across multiple bakeries in England, Scotland and Wales, with a heritage dating back to 1853.

FoodBev was recently invited to take a journey through today’s most influential taste trends during a visit to ADM’s Flavour Innovation Centre in Berlin, Germany. Read on to discover what the ingredients giant had in store for us, from global-inspired dishes to familiar comforts with a modern twist. At ADM’s Berlin facility, tucked away in the historic borough of Spandau, the spotlight is on flavour. The site produces solutions such as taste systems, extracts and speciality ingredients for use across a wide range of food and beverage applications, spanning sweet and savoury categories. When we arrived at the facility, ADM’s vice president of flavours for EMEA, Alexander Lichter, welcomed us with an overview of the company’s activities at the site, key focuses and some of ADM’s notable recent developments. These include significant investments into expansion in Africa, Eastern Europe and Dubai, as well as its recent acquisitions of UK flavour house FDL and hop extract specialist Totally Natural Solutions (TNS). He explained that the company’s focus is “rooted in nature,” rather than rooted in chemistry – “where nature meets precision” is a philosophy the company follows, embracing the “fusion between science and creativity” while aligning with consumer demand for naturally derived, clean-label ingredients. Meeting consumers where they are The company emphasised a focus on supplying not only ingredients, but flavour ‘systems’ at the site – beverage compounds, food preparations and systems across savoury and bakery categories that can support manufacturers in meeting the needs of today’s consumers. Today, food industry trends are evolving in line with shifting consumer priorities as the world around us changes. For manufacturers, the role is to keep up the pace and offer food products that are one step ahead, aligning with the next big trends while offering something fresh and unique to the market. Before we sat down for lunch, ADM’s Coralie Garcia Perrin, senior flavour product marketing manager for food EMEA, highlighted some of the top trends currently resonating deeply with consumers. At a time of significant geopolitical instability and ongoing uncertainty, Garcia Perrin noted the growing interest in ‘newstalgia’ – products that tap into consumer emotions and evoke memories from childhood, reimagined with today’s modern flavour trends. Consumers are seeking comfort in uncertain times, but are also drawn to novelty and adventure, reinforcing interest in such offerings. This desire for novelty and adventure is also driving growing interest in global flavours and culturally inspired dishes – Asian flavours, for example, are booming in the West, particularly in Europe, she noted. Fermentation enables the development of products with bold and umami flavour profiles, such as miso and gochujang, with Western consumers eager to experiment with new taste experiences or be reacquainted with flavours they enjoyed on their travels. Global fusion, in which flavours and traditions from different regions around the world are blended, are also proving popular as food businesses bring together much-loved elements of different regional cuisines to provide unique options that resonate with shoppers. Mochi ice cream is a notable example of this – a market valued at over $1.5 billion in 2025, it pairs traditional Japanese mochi (made from glutinous rice dough) with an ice cream filling, booming in Western retail with brands like Little Moons and Bubbies innovating in the space. Wellness is another major driver of innovation as consumers begin to place more emphasis on holistic wellbeing that encompasses mental and physical health. Flavour profiles associated with health and wellness are therefore on the rise, such as those with citrus and botanical notes. Garcia Perrin also acknowledged the rise in GLP-1 medication use for weight management, as consumers on these medications seek smaller portions: with each bite now worth more, nutrition and food quality is being centred over quantity. Additionally, mindful drinking is driving innovation in botanical-led alcohol alternatives, such as bitter, aperitif-style spirit alternatives and canned alcohol-free cocktails made with adaptogens, as interest in wellbeing remains a driving force behind alcohol moderation trends. Tasting today's trends To highlight the breadth of ADM’s solutions portfolio and how it can respond to these current trends, we were treated to a tasting menu cooked up by research and development chefs Amay Borle and Philipp Weiler. To begin, we were treated to a delicious plate of ‘veggie bites’ made from wholesome plant-based ingredients such as chickpeas and mushrooms, served with a curry aioli sauce for dipping. These were paired with a roasted cumin, lime and mint-flavoured beverage, complementing the flavours of the bites with a zingy and slightly spiced taste profile. Next, further drawing inspiration from Asian flavours, we enjoyed a plant-based chicken drumstick made from ADM’s soya protein, served with a Korean cucumber salad, spicy gochujang mayonnaise and caramel sesame seeds. This was paired with a refreshing jaboticaba and kumquat-flavoured energy drink, elevating the dish further into global flavour fusion to provide a refreshing accompaniment. Following this was a mini plant-based smash burger – with an option for a hybrid version, containing 50% meat and 50% soya – demonstrating the versatility of ADM’s soya ingredients. The chefs delivered a juicy patty that stood up to traditional meaty burgers, served with basil-flavoured mayonnaise, salad and fries. The dish was accompanied by a date, pomegranate, rose and jallab-flavoured beverage, offering a light and subtly sweet taste profile that contrasted with the savoury flavours of the food. Finally, dessert offered a ‘newstalgia’-inspired crème brûlée with a popcorn flavour, topped with popcorn for the ultimate combination of indulgence and familiar, childhood memories. This was served alongside crisp vanilla tuile biscuits and a flavourful mango sorbet dusted with tajin, tapping into the rise of ‘swicy’ (sweet and spicy) flavour profiles. A behind-the-scenes look To end the day, we toured the facility and were offered a first-hand insight into where some of the company’s solutions are developed for both sweet and savoury product applications. In sweet innovation, this included the company’s ice cream labs, where it develops creamy ice cream bases for use across various formats including soft serve and bars. Meanwhile, its confectionery innovation lab focuses not only on more indulgent confectionery formats like chocolate – it is also a hub for responding to the growing wellness boom with the development of functional gummy formats. During the day, we were able to taste a unique, dual-flavour format gummy with a basil and strawberry taste profile, with options of both pectin and gelatine formulations. Clara Faustina, senior marketing manager for sweet goods and bakery EMEA at ADM, said: “Consumer demand for functional confectionery is increasingly shaped by a dual focus on achieving wellness goals while still delivering enjoyable sensory experiences”. “ADM’s research reveals that the ideal gummy product is expected to feature simple, naturally sourced ingredients, contain no artificial flavours or colours, and deliver added functional value – particularly high fibre content with sweetness derived from fruits. While lower-sugar and lower-calorie options are welcomed, consumers remain unwilling to compromise on taste and texture, underscoring the importance of smart formulation strategies.” In savoury, we gained an insight into where ADM develops plant-based and hybrid meat solutions based on its extensive range of plant protein ingredients. From soya to wheat and pea, ADM’s protein solutions are available in various formats, from powders to chunks, providing versatility for manufacturers across product applications like burger patties, mince and nuggets. Nicolas Koch, junior product marketing manager at ADM, noted that the company does not see plant-based and hybrid products as competing with each other – rather, they are viewed as complementary ways for consumers to incorporate more of the benefits of plant protein into their diets. “Hybrid and meat extension applications are currently seeing strong interest because they allow producers to enhance products with plant-based ingredients while maintaining the familiarity, taste and functionality of meat,” he told FoodBev. “This makes them an accessible and scalable option for reaching flexitarian consumers.” “At the same time, fully plant-based solutions continue to play an important role, particularly where customers are targeting specific consumer needs, dietary preferences or product concepts. Over recent years, demand for plant-based has become more focused and intentional, with greater emphasis on taste, nutritional value and realistic positioning.” Built for the long-term ADM’s work at the facility demonstrates how sustainability, health and flavour innovation intertwine, with the company emphasising a focus on developing nature-inspired solutions that are built for the long-term – not just for now. Garcia Perrin explained that ADM’s technology enables the replication of complex and seasonal flavours at scale by decoupling flavour creation from the limitations of raw materials, while preserving authenticity. "We use advanced techniques such as extraction and distillation to capture the key aromatic compounds of ingredients at their natural peak, when flavour is most vibrant,” she said. “These compounds are then transformed into stable flavour ingredients with significantly longer shelf lives than the original raw materials. This allows us to consistently recreate precise flavour profiles year-round, regardless of seasonality or variability in harvest conditions.” In some cases, she noted that the company can reconstruct profiles without relying on the original ingredient entirely. “This approach plays a critical role in addressing current environmental and supply chain challenges.” Additionally, the company’s research and development work centres around responding to long-term food flavour trends that will influence innovation and product development across wide-ranging applications for years to come. When asked how ADM identifies a flavour trend with long-term potential, rather than something more fleeting, Garcia Perrin told FoodBev that the answer is grounded in real consumer behaviour. “These flavours are already embedded in everyday eating habits, making them more than just a point of discovery – they deliver on repeat consumption,” she pointed out. “They also tend to travel well across regions, adapting to different culinary traditions, and scale across multiple categories such as beverages, snacks, dairy and savoury applications. She offered yuzu as an example – rooted in Japanese culture, she noted that this popular East Asian fruit has gained global traction in applications such as sparkling drinks, sauces and desserts, due to its versatility and alignment with broader preferences for citrus-forward profiles. “In contrast, short-lived trends are often driven by viral moments rather than sustained consumer demand,” she said. “These flavours or concepts may generate initial excitement due to their visual appeal or uniqueness, but they lack the depth needed for long-term adoption. They are frequently confined to a single format or occasion, and fail to drive repeat purchase.” An example she offered was the ‘angel hair’ chocolate trend tied to ‘Dubai-style’ confectionery – while it captured attention because of its striking appearance, its appeal is “more rooted in hype than a flavour profile that integrates into everyday consumption,” Garcia Perrin said. “Flavours that endure are those that fit naturally into how people eat, while hype-driven trends tend to fade quickly as they rise.” This fascinating day at ADM's facility brought with it a real appreciation for how influential flavour development can be in evoking emotion, providing comfort and indulgence, and delivering social and cultural connection during eating occasions. Sending a huge thankyou to the ADM team in Berlin for hosting FoodBev – for allowing us to gain insight into their creation process, for the valuable insights into today’s big opportunities in flavour, and, of course, for the delicious and thoughtfully curated tasting menu. We’ll hope to visit again one day!

Arla Foods and DMK Group have received all required regulatory approvals for their planned merger, paving the way for the creation of what the companies describe as Europe’s leading farmer-owned dairy cooperative. First announced last year, the merger is expected to take effect on 1 June 2026. It will unite approximately 11,200 dairy farmers across seven European countries and create a combined business with annual revenues exceeding €20bn and a milk pool of 19.4 billion kilograms. The merged entity will operate under the Arla name and maintain its headquarters in Viby J, Denmark. The deal brings together two of Europe’s largest dairy cooperatives at a time of increasing pressure on food security, agricultural resilience and sustainability across the region. Together, the companies said they aim to strengthen dairy production capabilities while accelerating innovation and operational scale. Jan Toft Nørgaard, chair of Arla Foods, said: “This is a landmark day for our cooperatives, for the next generation of dairy farmers and for European food production. We can move forward together to secure the necessary scale, long-term economic resilience and investment capability required to contribute to shaping a food sector with a reduced impact on climate and nature.” The merger follows years of collaboration between the two dairy businesses and reflects a broader trend toward consolidation within the European dairy sector as companies seek greater efficiencies, stronger supply chains and expanded international reach. Combined, the new organisation will employ around 28,800 people globally and strengthen its position across retail, foodservice and ingredients channels. The companies also highlighted opportunities to expand private label capabilities and category innovation through the enlarged production network. Peder Tuborgh, CEO of Arla Foods, said: “With a growing global population, dairy nutrition has much to offer, and by bringing together our milk, brands, production network and strengths, we reinforce our promise to Feed Life." DMK Group CEO Ingo Müller added: “The merger will sharpen our technological edge, accelerate innovation, and open new opportunities for growth and collaboration. With a strengthened position in our markets, we will be even more a pillar of strength in ensuring the secure supply of food for people in Europe and globally.” Under the new leadership structure, Jan Toft Nørgaard will serve as chair, Inger-Lise Sjöström as vice chair and Peder Tuborgh as CEO. Müller will join Arla’s executive management team as executive vice president of post-merger integration. Arla Foods currently generates revenues of €15.1bn and processes 14.3 billion kilograms of milk annually, while DMK Group reports revenues of €5.3bn and milk volumes of 5.1 billion kilograms. The merger further strengthens Arla’s portfolio of dairy brands, which includes Arla, Lurpak, Puck and Castello, while adding DMK-owned brands such as Milram, Oldenburger, Uniekaas, Alete and Humana.

Dutch poultry producer Plukon Food Group has agreed to acquire Spanish poultry company Avícola Moraleja (Avimosa), strengthening its presence in the Iberian market and expanding its vertically integrated poultry operations in central Spain. The deal will see Plukon acquire 100% of Avimosa, a Madrid-based poultry business with operations spanning feed production, hatching, farming and processing. Founded more than 100 years ago, Avimosa operates primarily in the Madrid and Toledo regions and employs more than 250 people. The company generated revenues of €56 million in 2025. Avimosa supplies fresh poultry, eggs and specialised poultry products to retail, traditional trade and foodservice customers across Spain. The company was also among the first poultry producers in its region to obtain the Welfair animal welfare certification. Kees Kraijenoord, CEO of Plukon Food Group, said the acquisition aligns with the company’s wider European growth ambitions and would help strengthen its vertically integrated poultry supply chain in Spain. “We are proud to welcome Avimosa into the Plukon family,” he said. “Their strong focus on quality, animal welfare and regional expertise makes them an excellent fit for our European growth strategy.” He added that the acquisition would enhance Plukon’s local feed and poultry production capabilities while supporting the delivery of higher-value poultry products to retail and foodservice customers across the Iberian Peninsula. Avimosa’s management described the transaction as a milestone in the company’s history, adding that the partnership would support future growth while maintaining its long-standing focus on quality and responsible production. The current shareholders of Avimosa will remain involved during the transition period and work alongside Plukon following completion of the transaction to support operational continuity and integration. Financial terms of the transaction were not disclosed.

Oikos is broadening its ready-to-drink protein shake line-up with the launch of two new flavours – Strawberry and Mocha Latte – as consumer demand for flavour variety and functional nutrition continues to grow in the protein beverage category. The new offerings join the brand’s existing Chocolate, Vanilla and Salted Caramel varieties, further strengthening Oikos’ position in the high-protein dairy beverage space. Designed to align with evolving consumption habits, the launches target two fast-growing trends in the category: fruit-forward protein beverages and 'proffee,' the increasingly popular blend of protein and coffee. The new Oikos Protein Shake Mocha Latte combines chocolate and coffee flavours with 95mg of caffeine per bottle, positioning the product as a morning or afternoon energy option. Meanwhile, the Strawberry flavour delivers a brighter, fruit-inspired profile aimed at consumers seeking greater variety in daily protein routines. Both products maintain the nutritional profile of the broader Oikos Protein Shake line, delivering 30g of complete protein, 5g of prebiotic fibre, Vitamins A and D, 1g total sugar and no artificial sweeteners or flavours. Derek Neeley, vice president of protein shakes at Danone USA, said: “With the introduction of Strawberry and caffeine-boosted Mocha Latte, we’re expanding how and when people enjoy Oikos. We’re delivering the great taste and high-quality protein people expect, now in even more craveable flavours for a post-workout recovery or a protein-packed morning.” Oikos Protein Shakes are available nationwide through major retailers.

Italian cake brand Balconi is expanding into the UK market with a new range of ambient cake products launching in Tesco and Asda from 1 June. The launch includes Cocoa Cream and Milk Cream Cake Bars, alongside Sponge Slices, as the brand looks to drive growth in the UK ambient cake category through premium-positioned but accessible indulgence products. Balconi produces up to 2,000 cake bars per minute through automated manufacturing facilities, according to parent company Valeo Foods. The UK rollout comes amid growing demand for permissible indulgence and snack products positioned around everyday treats and café-style consumption occasions. Michael Inpong, chief marketing officer at Valeo Foods, said: “We are absolutely thrilled to be expanding the passion and care of a real Italian family bakery to the UK”. He added: “Balconi offers a little moment of Italian indulgence, a sweet pause inspired by the warmth, passion and pleasure of everyday life in Italy”. The packaging for the UK market features colour-coded designs intended to help shoppers navigate the range, alongside Italian provenance cues including an Italian flag ribbon. Balconi said the expansion aims to deliver incremental growth within the ambient cake category by combining Italian bakery heritage with convenient, everyday indulgence formats.

Bridge2Food Europe 2026 will bring together leading experts, brands and innovators for three days of insight, connection and action focused on unlocking what drives real consumer success in food. Following the opening technical course, the event continues with a two day summit designed to connect market insight, scientific thinking and practical industry application. The programme addresses one of the most important challenges facing the industry today: how to create products that consumers choose, enjoy and return to. The summit opens with a high level plenary exploring the forces shaping consumer choice and commercial relevance. Speakers from Innova Market Insights, Behavior Global, ReD Associates, Green Queen Media, Wageningen University and Research and Spora will share perspectives on global trends, behavioural science, health, policy and the wider narratives influencing food systems. Across three content tracks covering consumer and market trends, product development and processing, and health driven innovation, attendees will gain a comprehensive understanding of the opportunities shaping next generation food. Contributions from organisations including IFF, Oatly, Novonesis, ADM, Mondelēz, Nestlé, Euromonitor, Max Burgers and Wageningen Food and Biobased Research will deliver practical insight and real world experience to help attendees turn ideas into action. Alongside the content, the event offers multiple opportunities to connect, including structured networking sessions and a dedicated networking dinner. These moments are designed to encourage meaningful conversations, build partnerships, and strengthen connections across the food ecosystem. Bridge2Food Europe 2026 provides a unique platform to learn, collaborate, and move innovation forward with confidence in a fast changing market. Register now to join the conversations shaping the future of food and secure your place in Copenhagen.

Paul McCreery, founder of Fibre UP Fibre UP Soft Drinks was awarded the title of Best Health & Wellness Innovation 2025, at the prestigious World Beverage Innovation Awards. Here, Paul McCreery, the founder of Fibre UP, shares his thoughts on the significance of this achievement for both him personally and for the company as a whole. Can you tell us a little about your winning entry. What makes it unique or innovative? Fibre UP is the only soft drink offering 50% of the recommended fibre intake per serving. We're on a mission to make getting enough fibre truly easy and enjoyable. How has winning a FoodBev Award impacted your brand, team or project since the announcement? Winning 'Best Health and Wellness' gives huge validation to our mission and builds confidence with retailers, partners, and consumers. It has also been a big morale boost for our team as we grow the category. What does it feel like to have your work recognised on this global stage? It feels incredible to be recognised by independent experts on a global stage. It reinforces that we are building something genuinely meaningful in health and wellness. Looking ahead, what’s next for you and how do you see your innovation evolving in the future? We are scaling fast. We have exciting new products in development and are preparing to launch our pre seed investment round to accelerate growth. World Beverage Innovation Awards 2026, in association with BrauBeviale The World Beverage Innovation Awards have returned for their 23rd year, showcasing groundbreaking developments across the sector. From pioneering production technology to revolutionary sustainable packaging, the awards spotlight the companies and individuals who are redefining the way we drink. Submissions close: 25 September – Don't miss your chance for global recognition and industry exposure! In association partner Save the date! The World Beverage Innovation Awards 2026 ceremony will be held at BrauBeviale, presented by FoodBev Media, Tuesday 10 November 2026, 5pm (CET). BrauBeviale 2026 will bring together experts from the beverage and liquid food industry in Nuremberg, Germany from 10 to 12 November 2026. Gold sponsor Sponsored by Chinova Bioworks: a Canadian food-tech company founded in 2016 to revolutionise the food and beverage industries by introducing natural and sustainable ingredients derived from white button mushrooms. Chinova's clean-label technology reduces reliance on artificial ingredients and aids in lowering food waste. For more information about our selection of awards programmes, please visit foodbevawards.com or email awards@foodbev.com.