Candian plant-based snack company Trubar has entered into an agreement to be acquired by Turkish CPG company ETİ Gıda Sanayi ve Ticaret, for approximately CAD 201 million (approx. $142 million). Trubar, established in Vancouver in 2019 by founder and CEO Erica Groussman, produces a range of plant-based protein snacks made with natural, clean label ingredients. Through the deal, it will be purchased by an affiliate of ETİ Gıda, a privately held food and CPG business headquartered in Eskişehir, Turkey. ETİ Gıda will purchase all the outstanding common shares of Trubar, with each of the snack company’s shareholders receiving CAD 1.64 (approx. $1.16). Kingsley Ward, Trubar’s executive chairman, commented: “This proposed acquisition represents a significant milestone for our company and delivers on our commitment to creating strong value for shareholders. ETİ Gıda is an ideal acquirer for Trubar at this stage in the brand's development, given ETİ Gıda's successful track record of scaling CPG brands over the last six decades.” The deal is expected to be completed during the first quarter of 2026, subject to the required shareholder, court and other approvals and customary closing conditions. Following completion, Trubar’s common shares will be delisted from the TSX Venture Exchange. Trubar founder and CEO Groussman added: “We are very excited about the proposed acquisition of Trubar by ETİ Gıda and beginning a new chapter in our journey. I am incredibly proud of what our team has accomplished in building a strong brand presence in the protein bar market.” Groussman added that ETİ Gıda’s CPG experience and resources will help Trubar to advance its growth across North America and its expansion into international markets. Top image:  © Trubar

Haribo has teamed up with Korean pop star Jennie to launch Haribo Ruby Hearts, a limited-edition line of sweet-and-sour strawberry heart-shaped gummies inspired by her debut studio album. The 8oz bags, featuring Jennie's signature ruby-red hue, are available exclusively at Target stores while supplies last. Jennie said: "Creating Ruby Hearts with this iconic global brand felt like a full-circle moment. It's a little piece of joy that I hope fans can share with me." Seth Klugherz, VP of marketing at Haribo America, added: "At Haribo, we're always looking for ways to celebrate creativity and connection with our fans. Partnering with Jennie allows us to share our mission of childlike happiness through a collectible product that reflects Jennie's bold artistry and Haribo's signature fun."

Tesco has launched an exclusive Red Bull advent calendar, available in stores for one week only while stocks last. The 24-day calendar will be priced at £20 for Clubcard holders, or £35 without a Clubcard. Tesco says the product will not be available from any other UK retailer this year. Inside, shoppers will find a mix of Red Bull varieties, including Winter Edition Fuji Apple & Ginger, the core Energy Drink, Sugar-free, Zero and several flavoured editions such as Lilac (sugar-free), Pink (sugar-free), Coconut and Blue. With 250ml cans typically starting at £1.65, Tesco says Clubcard customers could save at least 50% by opting for the calendar instead of purchasing cans individually.

Musgrave, one of Ireland’s largest food retail, wholesale and foodservice groups, has announced the acquisition of Bradford-based Delifresh, a specialist supplier of whole and prepared fruit, vegetables and chilled products. The deal further accelerates Musgrave’s expansion in the UK’s high-end foodservice market, adding new depth and geographic reach to its UK operations. Delifresh’s addition to the Musgrave portfolio enhances the Group’s capability in fresh and speciality categories, areas of increasing strategic importance as demand for premium ingredients continues to rise across the UK hospitality sector. The move follows a string of recent acquisitions by Musgrave in Britain, including Ritter Courivaud, Town & Country Fine Foods and Italicatessen UK. Stuart Campbell, managing director for Musgrave Group in the UK, said, “By bringing Delifresh into the Musgrave Group, we are adding a strong player in the fresh, chilled, and speciality products space to our portfolio.” Musgrave is one of Europe’s largest family-owned businesses and Ireland’s largest private-sector employer, supporting more than 41,000 jobs across over 1,000 stores, offices and distribution centres. The group also operates food retail and wholesale businesses in Spain. The acquisition also reinforces the presence of Musgrave MarketPlace, Ireland’s leading foodservice wholesaler, in the broader region. The brand currently supplies more than 50,000 retailers, pubs, hotels, restaurants and hospitality operators with a 14,000-strong range spanning confectionery, ambient groceries, chilled, fresh and frozen foods. Campbell continued: “This acquisition aligns with our intent to capture more market share in the premium and high-quality food sectors, as we continue to enhance our product range and geographical reach to meet growing customer demand.”

The European Commission’s updated Bioeconomy Strategy sets out measures intended to help fermentation-focused food innovators scale up production and navigate the EU’s regulatory system more easily. The strategy highlights the role that advanced fermentation technologies can play in strengthening the region’s scientific and industrial competitiveness. It identifies precision fermentation – used to produce ingredients such as whey proteins and sustainable palm oil – and biomass fermentation – which grows high-protein foods with a meaty texture – as key areas of potential for boosting green growth and improving resource efficiency. It also underscores the importance of biorefineries in converting renewable biological materials into food and other commodities. Non-profit think tank the Good Food Institute Europe (GFI Europe) welcomed the proposals aimed at improving access to scale-up facilities and streamlining regulatory pathways but said concrete actions are now needed to enable startups to commercialise research emerging from Europe’s scientific community. Companies producing fermentation-made foods must seek authorisation under the EU’s Novel Food Regulations, a process that can be difficult for small firms to navigate. The strategy acknowledges that risk assessments for new technologies are lengthy and proposes providing technical support for SMEs developing fermentation-made products. It also states that the forthcoming Biotech Acts – the first expected next month – will simplify regulatory requirements, accelerate product approvals and introduce regulatory sandboxes to allow innovators, regulators and researchers to shape standards for emerging products. A lack of large-scale production facilities has long been a barrier for startups seeking to bring fermentation-made foods to market. The strategy proposes expanding access to pilot and demonstration plants, establishing a Bioeconomy Investment Deployment Group that will convene the Commission, the European Investment Bank Group and private investors, and introducing blended-finance schemes to help de-risk projects such as fermentation facilities and biorefineries. Lea Seyfarth, policy officer at GFI Europe, said: “It’s great to see the Commission recognise the crucial role that fermentation can play in driving green growth, reducing our reliance on imports and boosting Europe’s international competitiveness". “For Europe to establish itself as a global leader in this technology, these proposals now need to be followed up with concrete actions. The upcoming Biotech Acts must build on this growing momentum with clear policies enabling startups to commercialise Europe’s scientific expertise and bring innovative food products to the market.” Netherlands allows first public tastings of fermentation-made foods In a related development, the Netherlands has become the first EU member state to allow public tastings of fermentation-made foods that fall under the EU’s novel food category. The Dutch government has published a Code of Practice enabling companies to host tasting events for products such as animal-free cheese, eggs and fats. The framework applies to foods made using precision fermentation – a long-established technology now used to produce proteins and sustainable oils – and biomass fermentation, which grows protein-rich foods that can be used to create animal-free meat alternatives. GFI Europe’s senior policy manager Seth Roberts said: “By enabling safe public tastings of fermentation-made foods, the Netherlands shows how national guidance can complement the EU’s world-class food safety rules and drive innovation". “Precision fermentation can help build a more sustainable food system and drive growth, but realising its potential requires investment in research, infrastructure and support for companies navigating the regulatory landscape – exactly what the Netherlands is doing. Other EU countries should follow suit and develop measures to support European innovators in bringing these products to market.” The Dutch government has published a Code of Practice outlining how companies can safely conduct public tastings of fermentation-made novel foods. Top image: © Onego Bio’s egg whites, made using precision fermentation

Indian hot condiments brand Kaatil has expanded its product lineup with the launch of Hot Barbeque Sauce No. 9, a spicy new addition built around the country’s legendary Bhoot Jolokia chilli. The new release strengthens Kaatil’s fast-growing No. 9 range and reinforces the company’s strategy to bring Indian heat to the forefront of both domestic and global flavour innovation. Positioned as a versatile, heat-forward condiment, Hot Barbeque Sauce No. 9 merges the familiar smoky profile of classic BBQ sauce with the signature slow-building intensity of Bhoot Jolokia. Developed specifically for Indian palate preferences, the sauce works across a wide range of cooking formats, from marinades and glazes to dips, spreads and grilling applications. “We are so excited to bring forward such a unique flavour profile through our Hot BBQ,” said Sagar Merchant, founder of Kaatil. “It is crafted for everyone who loves the rich, familiar taste of barbeque and also seeks that satisfying hit of heat that lingers just right. A true smoky heat that elevates every bite.” Founded in 2023 by Merchant and Arjun Panwar, Kaatil has quickly carved out a niche in India’s fast-growing hot condiments market with a range that spans hot sauces, hot ketchups and chilli oils. Looking ahead, Kaatil plans to broaden its portfolio with additional chilli-led, globally inspired releases that spotlight Indian spice varieties. The company aims to champion heat as a cultural identity while addressing gaps in the market left by Western-style sauces built around imported chillies. Hot Barbeque Sauce No. 9 will be available through major e-commerce platforms, retail stores and quick-commerce delivery channels. The brand operates under Smerc Food & Beverages, a D2C-focused startup dedicated to developing innovative, accessible food and beverage products that blend familiarity with unique flavour experiences.

Cornwall-based Trewithen Dairy, is expanding its range in Tesco stores nationwide with the launch of Cornish Double Cream. Trewithen Dairy Cornish Double Cream (300ml, £2.40) is now available exclusively in 500 Tesco stores nationally, plus in regional stores. The new addition offers shoppers a fresh, thick double cream made from 100% Cornish milk sourced from cows grazing within 25 miles of the dairy. Presented in a convenient Tetra Pak carton made from recyclable materials, its resealable design makes pouring, storing and resealing easy, helping to reduce food waste and keep the cream fresh for longer. The compact, sustainable packaging stores neatly in the fridge, whether on the shelf or in the door, and prevents messy cream spills. Naturally thick and smooth, unlike long-life or UHT alternatives, Trewithen’s double cream is versatile, allowing for whipping, pouring or enriching both sweet and savoury dishes. Trewithen Dairy Cornish Double Cream (300ml, £2.40) is now available exclusively at Tesco stores nationwide

Somerset-based family-owned cider maker, Thatchers, has launched three new additions to its exclusive Cider Barn range: Thatchers Redwood, Thatchers Grenadier and Thatchers Tremletts. The Cider Barn range celebrates Thatchers’ long-standing tradition of small-batch, experimental ciders, crafted using apples from this year’s harvest. Each cider in the collection highlights unique qualities, from single apple variety flavours to innovative techniques and unusual blends. Martin Thatcher, fourth-generation cider maker, says: “The Cider Barn range holds a special place in our hearts. We’ve been making cider at Myrtle farm for over 121 years, and innovation remains as important to us now as it was back in 1904. These small-batch ciders represent the passion of our expert cider makers.” The new flavours; Thatchers Redwood, Thatchers Grenadier and Thatchers Tremletts are all made from a variety of apples grown at Myrtle Farm. Thatchers Redwood, 6% ABV, is blended from a select range of bittersweet and culinary apples, including Katy, Harry Masters, Dabinett and Yarlington Mill. It’s matured in Thatchers’ 175-year-old oak vats and infused with oak chips, producing a golden cider with a subtle vanilla aroma. Thatchers Grenadier, 7.4% ABV, is a single-variety cider made using the crisp, bright green, Grenadier culinary apple, freshly pressed within 24 hours of being picked for optimum flavour, producing a wine-like sparkling cider with floral and fruity notes. Thatchers Tremletts, 6% ABV, is also a single-variety cider shaped by Tremletts apples, a bittersweet variety, traditionally used to flavour Thatchers’ popular blends such as Thatchers Gold and Thatchers Rascal. Richard Johnson, head cider maker at Thatchers Cider, said: “Each cider tells a story about the apple varieties, the orchards they come from and the craftsmanship behind every bottle. This year I’ve enjoyed working with single variety apples grown here on Myrtle Farm, rediscovering their unique characteristics, and using our 175-year-old oak vats to infuse depth and flavour.” The new Cider Barn range is now available in 500ml bottles exclusively from the Thatchers Cider Shop at Myrtle Farm, online and at the Railway Inn in Sandford, priced from £2.60.

Thermo Fisher Scientific has introduced a new all-in-one quantitative Polymerase Chain Reaction (PCR)-based solution for rapid beverage quality testing, developed in collaboration with Coca-Cola Europacific Partners (CCEP). Now part of the Thermo Scientific SureTect PCR System, the new solution offers accurate detection of spoilage organisms earlier in the production process, with wide applicability across the beverage testing industry. Product recalls due to microbial spoilage continue to pose significant risks to beverage manufacturers, impacting quality, brand reputation and revenue. Thermo Fisher pointed out that traditional contamination testing methods can take days to deliver results, and may miss certain problematic microorganisms. This puts companies at risk of costly recalls and impacts consumer trust. The Thermo Scientific SureTect Beverage Spoilage Multiplex qPCR Assay detects over 100 strains of the most relevant spoilage microorganisms for beverages. These include preservative-resistant yeasts, moulds, lactic acid bacteria and acetic acid bacteria in a single PCR reaction – something the technology provider claims is a market-first. According to Thermo Fisher, this high-throughput approach helps reduce testing time by up to 50% compared to traditional culture testing methods. This can provide greater confidence for manufacturers when releasing batches while improving efficiency within the quality control process. Chris Armstrong, president of microbiology at Thermo Fisher Scientific, said: “Product recalls don’t just impact the consumer – brands face both financial and reputational harm, making the true cost of a recall much more expensive than the product lost”. “This qPCR-based assay is part of Thermo Fisher's commitment to enable our customers to make the world healthier, cleaner and safer, and helps brands avoid risk, protect their customers and keep their products on shelves by providing a faster and more accurate result on their batch tests.” Speed and confidence in quality testing is becoming more critical for both large beverage groups and smaller brands, particularly around limited-edition and seasonal offerings. Raul Mesa, senior manager QESH at CCEP, said: “Staying ahead of spoilage is key for us. Working with Thermo Fisher lets us use the best science to make sure every bottle that reaches a customer meets our high standards. High-throughput, reliable and secure testing solutions are essential as we look to always ensure the perfect product for our consumers.”

Beyond Meat been ordered to pay fellow alt-meat company Vegadelphia Foods $38.9 million in damages, after a federal court jury found it liable for trademark infringement. The case centres around the alt-meat giant’s use of the slogan ‘Great Taste, Plant Based’ in an advertising campaign for its collaboration with US doughnut and coffee chain Dunkin’. Vegadelphia filed a lawsuit against Beyond in 2022, alleging that its use of the slogan – used to advertise its meat-free breakfast sausage sandwich – infringed on Vegadelphia’s similar registered trademark, ‘Where Great Taste Is Plant-Based’. Founded in 2004 – five years prior to the establishment of Beyond Meat – Vegadelphia, based in Philadelphia, Pennsylvania, produces a range of plant-based alternatives to traditional meat products including beef, chicken and seafood. In its lawsuit, Vegadelphia argued that Beyond Meat’s use of the slogan willfully infringed its own trademark and disrupted an expansion with two ‘industry titans’ that was ready to launch. Troutman Pepper Locke, the law firm representing Vegadelphia, said this expansion was sidelined due to the ‘overwhelming deluge’ of Beyond Meat’s ads and promotions, which were used across tens of thousands of retailers. A jury in the US District Court for the District of Massachusetts ruled that the slogan was too similar to Vegadelphia’s trademark, and were likely to cause confusion for consumers. Responding to the verdict, a spokesperson for California-headquartered Beyond Meat commented: “We are disappointed and do not agree with the result. We will seek judicial review of the decision.” The case underscores the increasing scrutiny over brands’ trademarks and the complexity of infringement cases, which are often lengthy and highlight the need for caution when developing marketing trademarks similar to those of competitors operating in the same category. In the plant-based industry, fellow alt-meat company Impossible Foods recently lost a four-year EU trademark case against a Spanish independent bakery, Impossible Bakers , centring around the use of the word ‘Impossible’ in the bakery’s branding. Other high-profile cases in the wider food and beverage industry this year include British cider maker Thatchers’ infringement lawsuit against retailer Aldi for its lookalike Cloudy Lemon cider, and Death Wish Coffee’s suit against Liquid Death with regards to similarities in its trade dress and branding.

Alisia Heath The race to create sustainable, healthier and more exciting food has never been tougher – but artificial intelligence (AI) could be changing the game. From mapping taste and texture to predicting consumer preferences, AI is giving R&D teams supercharged creativity and efficiency. NotCo’s Alisia Heath reveals how tech-powered innovation is redefining what’s possible in the lab. The food and beverage industry is under pressure to do more with less; create sustainable products, meet evolving consumer expectations and deliver innovation faster than ever. At the centre of this transformation is artificial intelligence (AI), which is helping R&D teams overcome long-standing bottlenecks and unlock faster, smarter product development to accelerate innovation and renovation. Today’s food scientists are turning to AI to meet challenges around sustainability, supply chain agility, health and wellness and innovation efficiency. Companies like NotCo, with its Giuseppe AI program, are showing what’s possible when AI becomes a core part of the R&D process. Meeting today’s R&D challenges R&D teams face an unprecedented level of complexity. They must navigate: Sustainability : Growing pressure to reduce emissions, minimise waste and optimise resource usage. Supply chain interruptions: Global disruptions, from geopolitical conflict to climate change, impact ingredient availability and cost, requiring more flexible and adaptive formulations. Recent examples that have made headlines are cocoa, coffee and eggs, but there are many more that R&D teams are managing on a daily basis. Regulatory pressures and tariffs: Constantly evolving food labelling, nutritional standards and import/export policies demand agile, responsive development practices. Consumer preferences : Today's shoppers expect clean labels, reduced sugar and functional benefits, without compromising taste. Health and wellness: The rise of personalised nutrition is pushing food and beverage brands to develop products that support both physical and mental wellbeing. 'Fewer, bigger, better' innovations: To reduce risk, many companies are prioritising high-impact launches with clear consumer demand over incremental releases. Together, these pressures are fuelling the need for faster and more agile innovation. That is where AI can be transformative. How AI transforms formulation AI platforms are redefining how R&D scientists and food developers improve product formulations by digitising and optimising the entire development process. Here's how: Defining the target It starts with a clear target; a product to match or surpass. This could be a dairy cheese, legacy snack or nostalgic treat. The target might focus on taste, texture, nutrition, cost, sustainability or all the above. Mapping the target digitally The AI model captures the product's profile, incorporating analytical data (like pH and viscosity), sensory attributes (such as creaminess or crunch) and consumer-relevant factors (like allergen status or clean label compliance). Food scientists identify key inputs and objectives, translating subjective attributes into structured, measurable data that the AI can use. Exploring ingredient possibilities AI systems scan ingredient databases, scientific literature and previous formulation outcomes to suggest viable combinations. This allows R&D teams to uncover unconventional ingredients and processes they might not have considered, helping eliminate bias and expand the innovation landscape. Optimising and iterating AI generates formulation candidates that are then evaluated for performance, using both analytical metrics (eg. rheology, colour, stability) and sensory evaluations (eg. descriptive analysis or qualitative consumer feedback). The insights feed into rapid iteration cycles, significantly accelerating time to formulation. This process doesn't replace food scientists; it enhances their ability to move faster, test smarter and focus their time where it matters most. Meeting and shaping consumer demand with AI AI’s value doesn’t end with product formulation. It also helps R&D and marketing teams better understand what consumers want, accelerate time to market, and learn how to deliver it. With access to vast data sets like reviews and social media chatter, AI can: Model claims and preferences: Predict which claims ('no added sugar,' 'high protein') resonate with key demographics. Generate winning concepts : Develop product ideas based on emerging trends and historical performance. Reduce developer bias: Surface new formats or ingredients that might be overlooked through traditional development. With the industry's shift toward fewer but more meaningful launches, AI gives R&D leaders greater confidence that they're investing in concepts with strong consumer pull. Agile innovation in an age of economic constraint The economic landscape is forcing every function, including R&D, to become more efficient and strategic. Volatile raw material pricing, inflation and labour costs all demand a smarter approach to innovation. AI helps R&D teams: Make earlier go/no-go decisions to improve ROI Predict the likelihood of success before entering costly development cycles Respond quickly to ingredient shortages or regulatory shifts via AI-powered reformulation. In short, AI enables R&D teams to do more with less, without sacrificing creativity or quality. Looking ahead: Where AI in food R&D is going While still early in adoption, AI in food and beverage is evolving quickly. Future possibilities include: Closed-loop systems that combine AI and robotics for automated benchtop testing Real-time consumer co-creation tools using AI and AR/VR interfaces Precision fermentation and biotech integration guided by AI modelling What's clear is that AI won't replace food scientists; it will empower them. It will remove trial and error guesswork, eliminate bottlenecks and free up time for deeper creativity and scientific exploration. The next wave of food innovation will be led by teams that merge human expertise with digital intelligence. With AI as a partner, R&D is better equipped to deliver the sustainable, high-performing products today's market demands.

Nestlé Bangladesh is facing a legal battle over the sale of KitKats in the country after food inspectors alleged that the chocolate wafers posed a risk to public health. Special metropolitan magistrate Nusrat Sahara Bithi issued arrest warrants earlier this week after two separate cases of food safety concerns were made against Nestlé Bangladesh and Meghna Sugar Refinery. The case against Nestlé Bangladesh was filed after a government-run food safety laboratory found that KitKats that had been imported and sold failed to meet the legally required testing standards. Nestlé has challenged the basis of the criminal case. In a statement, a spokesperson for the company said: “We are seeking to understand the specific circumstances behind these allegations and have immediately commissioned independent testing of these products. The results give us confidence that these products meet our high standards and are safe to consume.” According to local reporting, the case alleges that the wafer biscuit contained 2.32% acidity against the permitted maximum level of 1% as set by the Bangladesh Standards and Testing Institution. The chocolate used in the coating was found to contain 9.31% milk solids against the approved range of 12-14%. Milk fat content was also measured at 1.23%, which is lower than the approved limit of 2.5-3.5%. With regards to the second case, a sample of sugar produced by Meghna Sugar Refinery was found to contain 77.35% sucrose against the minimum permissible level of 99.70%. The same sugar sample tested positive in a sulfur dioxide test; BSTI standards do not allow for the presence of sulfur dioxide in sugar. Following the testing, arrest warrants were issued for several individuals across both companies, including Nestlé Bangladesh’s managing director. “Food safety and product quality is the highest priorities for Nestlé worldwide," the spokesperson added. "Products imported into Bangladesh by Nestlé are quality tested against the relevant local standards before they can be sold.” The cases will be heard on Monday, 15 December. Top image: © KitKat