Golden Acre Foods is set to launch its Dairy Valley Paneer in Sainsbury’s stores nationwide. The 200g packs will be available from next week at £3.50, with a Tesco listing scheduled to follow in November. The launch comes as paneer continues to gain visibility beyond traditional South Asian independent retailers in the UK. The Indian cheese is a staple of South Asian vegetarian cuisine and is increasingly being adopted by a broader consumer base. Golden Acre said Dairy Valley Paneer is differentiated by its traditional production methods, with the product made by Indian chef Bipen Sharma. The company said this approach is designed to replicate the clean taste and soft texture associated with traditionally made paneer. The paneer is also designed to be spreadable and suitable for crumbling into dishes, reflecting how the product is traditionally used across the Indian subcontinent. Rebecca Cutter, marketing director at Golden Acre Foods, said: “Dairy Valley Paneer is setting a new benchmark for quality in the world food category." She added that the Sainsbury’s listing forms part of Golden Acre Foods’ wider strategy to expand authentic world food products across major UK retailers. Dairy Valley founder Bipen Sharma said the product has been developed to reproduce the characteristics of paneer traditionally made in India. The company chose Bulgaria as the location for its European production facility, with Sharma saying the milk sourced from local cows is a close match to the milk used in India. “Our Dairy Valley paneer is as authentic as it can be outside of India,” Sharma said. “It looks, feels and tastes just like the real thing.” The company believes the product’s versatility could help it appeal beyond existing paneer consumers, including shoppers looking to experiment with South Asian cuisine and ingredients. The Sainsbury’s rollout marks the next stage of Dairy Valley’s UK retail expansion, with Tesco set to follow in November.

Kikkoman Foods Inc (KFI) has officially opened a new 240,000-square-foot production facility in Jefferson, Wisconsin, as the soy sauce and seasonings manufacturer expands its North American manufacturing capacity. The Jefferson site is KFI’s third US production facility, alongside plants in Walworth, Wisconsin, and Folsom, California. The company said the new facility will begin shipping products in fall 2026 and is designed to serve growing demand across retail, foodservice and food manufacturing. The plant will produce Kikkoman soy sauce, teriyaki sauce and other seasonings, with a flexible manufacturing layout designed to handle multiple products, viscosities and packaging formats. These include glass and BPA-free plastic packaging as well as industrial and bulk formats. KFI said the Jefferson project represents an investment of approximately $560 million over 10 years. Together with its existing Walworth operations, the company expects the investment to support more than 80 high-paying jobs in southeastern Wisconsin. The Wisconsin Economic Development Corporation has committed up to $15.5 million in performance-based tax credits tied to job creation and capital investment benchmarks. KFI is also working with regional workforce development and technical education organisations to support recruitment and training for advanced food manufacturing roles. Wisconsin Governor Tony Evers said the project builds on Kikkoman’s more than 50-year presence in the state, pointing to Wisconsin’s agricultural base and manufacturing workforce as factors supporting the company’s expansion. The Jefferson facility incorporates digital manufacturing technologies designed to support paperless operations, real-time data visualisation and enhanced traceability. KFI said the plant is also part of its longer-term environmental strategy, which targets a reduction of more than 50% in CO2 emissions and more than 30% in water consumption per unit, alongside a 100% recycling rate by 2030. The company said the location provides access to agricultural suppliers and the high-quality water required for its brewing process. Yuzaburo Mogi, director chairman of the board and honorary CEO of KFI, said: For over 350 years, we have earned the trust and loyalty of consumers through our sauces and seasonings, fuelling our growth in North America. Jefferson is the natural next chapter. This facility gives us proximity to key agricultural suppliers, access to high-quality water our brewing process demands, and a workforce rooted in the same values that have guided Kikkoman for generations.” Kikkoman said its North American soy sauce business has grown at an average annual rate of more than 6% over the past decade. In the US, the company said it has held the leading share of the soy sauce market for more than a decade. The Jefferson plant is intended to provide additional production capacity as the company responds to changing consumer demand and the continued influence of international flavours on the North American food market. KFI said the facility will strengthen its ability to supply retail, foodservice and industrial customers while allowing it to expand its portfolio of sauces and seasonings. The investment also builds on KFI’s existing community commitments in Wisconsin. The company said it has donated more than $17 million to educational, civic, charitable, disaster relief and environmental organisations in Jefferson and beyond. To mark the plant opening, KFI is providing $250,000 to Jefferson County for native prairie restoration. The facility was officially opened with a ribbon-cutting ceremony attended by Wisconsin Governor Tony Evers and state and local officials, alongside performances and demonstrations highlighting Kikkoman’s Japanese heritage.

Natural Mineral Waters Europe (NMWE) has joined more than 30 professional associations, local authorities, NGOs and financial organisations calling on the European Commission to put nature-based solutions at the centre of its forthcoming European Climate Resilience Framework. In a letter dated 14 September to European Commission President Ursula von der Leyen, the organisations argue that Europe’s growing exposure to floods, droughts, wildfires, heatwaves, water scarcity and other climate-related risks requires a more integrated approach to climate adaptation. For the food and beverage industry, the call puts particular emphasis on the resilience of water systems. The signatories say the destabilisation of the water cycle is increasingly connecting risks that have traditionally been addressed separately, with implications for agriculture, food production, water services, energy and businesses. The coalition argues that degradation of landscapes, soils and water systems is contributing to Europe’s vulnerability. Wetlands, floodplains, peatlands, healthy soils, coastal ecosystems and forests can naturally retain water, recharge aquifers, regulate temperatures and help moderate extreme weather events, according to the letter. The organisations are calling on the European Commission to make nature-based solutions a key priority in the legislative component of the Climate Resilience Framework. They also want the EU to establish legal incentives and financing mechanisms that encourage member states to manage landscapes and water systems with greater emphasis on water and climate resilience and the preservation of ecosystem services. Among the proposed measures are national targets for additional natural water retention, delivered through locally driven approaches that take account of regional needs and capacity. The signatories are also calling for public and private investment to be aligned and mobilised to accelerate the deployment of nature-based solutions. The letter argues that nature-based measures should not be viewed as a replacement for engineered infrastructure. Instead, it calls for them to be combined with infrastructure where necessary as part of a broader, systems-based approach to climate adaptation. According to the signatories, restoring the ability of landscapes, soils and water systems to retain, store and regulate water could address multiple climate risks simultaneously while also supporting objectives linked to climate mitigation, public health and security. The issue has particular relevance for food and beverage manufacturers and their supply chains, which depend on reliable water availability and functioning agricultural and natural ecosystems. The letter points to the European Water Resilience Strategy, which recognises the importance of protecting and restoring the water cycle and scaling up natural water retention. It says stable water cycles are fundamental to economic resilience, food production, health, public safety, energy security and long-term competitiveness. The group also says responses to the European Commission’s recent consultation on the Climate Resilience and Risk Management Framework identified nature-based solutions as a significant priority, citing the Commission’s consultation summary as reporting that they were mentioned in at least 60% of responses. NMWE is one of more than 30 signatories to the letter, alongside organisations including EurEau, the European Water Association, Eurocities, the European Environmental Bureau, IFOAM Organics Europe, The Nature Conservancy, Triodos Bank and WWF. The coalition is making its appeal ahead of the European Commission’s forthcoming Climate Resilience Framework and the 2026 State of the Union address. The signatories describe the framework as an opportunity to translate the EU’s climate adaptation and water resilience ambitions into legislative measures and investment that can strengthen Europe’s capacity to manage increasingly interconnected climate risks.

Bubly, PepsiCo's sparkling water brand, is expanding its mocktail-inspired range with two new flavours: Berry Sparkle Sangria and Paradise Paloma. The new products are designed to recreate the flavour profiles of popular mixology favourites without alcohol, calories or artificial sweeteners. The launch comes as consumers increasingly explore lower- and no-alcohol drinking occasions. Bubly cites research indicating that almost half of Americans are trying to drink less alcohol. The new flavours add to the brand’s existing portfolio of mocktail-inspired sparkling waters, giving consumers additional options for social occasions and seasonal drinking Bubly Berry Sparkle Sangria takes its inspiration from the fruit-forward profile of sangria, with the brand positioning it as an option for the fall season. Bubly Paradise Paloma draws on the citrus-forward flavour profile associated with the Paloma and is positioned as a way for consumers to extend summer drinking occasions. Both products are packaged in 8-packs of 12oz cans and are available at US retailers in-store and online while supplies last. Michael Smith, vice president of marketing for Bubly sparkling water at PepsiCo Beverages US, said: “Whether you’re ready for the crisp fall fruit flavours of Bubly Berry Sparkle Sangria or hanging on to the last stretch of summer with the citrus-forward Bubly Paradise Paloma, there are two more reasons to grab a can and crack a smile this season." Bubly Berry Sparkle Sangria and Bubly Paradise Paloma are available nationwide in the US through participating retailers, with availability beginning immediately and continuing while supplies last.

Carlsberg Britvic-owned Plenish has expanded into the flavoured milk alternatives category to launch its new Dark Cocoa and Sea Salt Almond Drink, launched via Ocado. Available now at an RRP of £2.50, the drink combines ‘rich dark cocoa depth with soft almond nuttiness and a velvety-smooth finish’. According to data cited by the company, the growing flavoured milk alternatives market is now worth £19.2 million, and is growing by 12% year-on-year ahead of the unflavoured market. Additionally, the brand noted that research found 23% of UK consumers are aiming to reduce their sugar consumption. The new drink responds to this demand, promoted as offering 30% less sugar compared with most UK chocolate plant-based beverages. It is also made without the use of oils, additives and artificial ingredients, like the rest of Plenish’s range. The cocoa beans have been sourced in partnership with Tony’s Open Chain, with a farmer-first approach centred around human rights and environmental protection. Tony’s Open Chain works with cocoa operatives in Ghana and Côte d'Ivoire, aiming to address structural inequality and poverty in these communities while building more equitable relationships with farmers. Russell Goldman, managing director of breakthrough brands at Carlsberg Britvic, said: “We know today’s consumers are increasingly looking for ways to enjoy their favourite treats while also maintaining their health goals. That’s why we wanted to take our first step into flavoured m*lks and create a product that on great taste whilst staying true to our minimal ingredient promise”. He added: “We’re proud to partner with Tony’s Open Chain to offer consumers something genuinely delicious that’s also thoughtfully made”. This is the second brand-new product innovation from Plenish within the last month as the brand continues to offer its take on some of the beverage category’s biggest current nutrition and taste trends. Addressing demand for clean-label, functional and high-protein options, the brand introduced its new Protein Oat Drink earlier this month, offering 10g of protein per serving while retaining Plenish’s artificial additive-free status.

Anheuser-Busch is investing $21 million in its Los Angeles and Mira Loma, California, facilities as the brewer expands production capacity for Budweiser, Michelob ULTRA and Cutwater and increases its focus on manufacturing workforce development. The investment forms part of the brewer’s broader Brewing Futures initiative, through which Anheuser-Busch says it is investing $600 million in its US operations during 2025 and 2026. At its Southern California sites, the latest investment will support upgrades to canning and bottling operations, increase rail capacity and strengthen the facilities’ transportation and route-to-market capabilities. The company also expects the investment to support production of Michelob ULTRA, Cutwater and Phorm Energy. Anheuser-Busch CEO Brendan Whitworth said the investment would strengthen the company’s Southern California operations while supporting local manufacturing employment. Alongside the equipment and infrastructure upgrades, Anheuser-Busch plans to open a technical skills training centre at its Los Angeles brewery in Van Nuys. The centre will provide training in electrical and mechanical systems associated with brewery equipment, with the company positioning the program as part of a wider effort to develop its U.S. manufacturing workforce. Anheuser-Busch plans to establish 15 such training centres nationwide and says it aims to upskill more than 90% of its U.S. manufacturing workforce over the next five years. The company has operated its Los Angeles brewery since 1954 and says it has invested $184 million in its Los Angeles and Mira Loma facilities since 2021. Hundreds of employees work at the two Southern California facilities, with the Los Angeles brewery producing more than 50 Anheuser-Busch brands. The company said the latest investment reflects its continuing focus on domestic manufacturing, facility modernisation and workforce development. The news follows investments of $5 million in the company's brewery operations in Columbus, Ohio, $13 million in Baldwinsville, New York and $20 million in its Missouri operations.

Italian food ingredients company Nexture has today (21 September 2026) announced its acquisition of La Crema, a Dubai-based manufacturer of chocolate and food ingredients for applications across bakery, ice cream and fine pastry. Once the deal is complete, Nexture will establish its manufacturing presence in the Middle East, aiming to enhance its foothold in a key growth region through direct access to its growing ingredients industry. The acquisition will widen Nexture’s portfolio of solutions, adding a range of chocolate products such as cream fillings, bars, chips and buttons, as well as other cream fillings, ice cream solutions, ready-mix powders and fruit fillings. Nexture’s industrial footprint will expand from eight factories at entry in 2021 to 30 factories worldwide, including two in North America, four in Africa, one in the Middle East, one in Asia, and the remaining 22 across eight European countries. Its workforce will surpass 2,900 employees. Headquartered in Milan, Nexture is held by an independently managed investment company affiliated with InvestIndustrial. It operates in over 120 countries and supports a wide range of food and beverage market segments including bakery, dairy, bars and snacks, plant-based alternatives, ready meals, beverages, sauces, confectionery and more. La Crema was founded by Bilal Khalife in 2016 as a trading business serving the hospitality and foodservice industry, before expanding into in-house manufacturing in 2018. It offers a diverse portfolio of products commercialised under the La Crema brand or through private labels, with a production facility based in Dubai and a workforce of approximately 170 employees in production, operations, sales and marketing. Completion of the deal, the financial terms of which were not disclosed, is expected to take place by the end of 2026, subject to customary closing conditions. The acquisition follows Nexture’s purchases of Frulact and Sipral Padana, completed in March and April 2026 respectively, as part of the company’s ‘buy-and-build’ strategy. In 2021, it acquired CSM Ingredients and has since evolved into a global group with estimated annual revenues of approximately €1.2 billion, pro-forma for the recently signed La Crema agreement. Valerie-Diele Braun, CEO of Nexture, said La Crema is a natural fit for Nexture’s portfolio due to its “rich and diversified chocolate offering,” unlocking “meaningful synergies across the group”. She added: “We're also particularly excited to strengthen our chocolate offering as it is a category that inspires creativity, delights consumers and creates lasting value for our customers. We are delighted to partner with Mr Bilal Khalife, who has built and developed La Crema into the business it is today. We look forward to working with him to unlock the company's next phase of growth."

Krones has officially opened a new production facility in Vemagal, near Bangalore, India, as the technology group expands its manufacturing footprint in one of the world’s fastest-growing markets for the beverage, food and packaging industries. The plant, which was officially opened on 19 August, is intended to bring Krones closer to its Indian customers while creating additional capacity to support the company’s long-term growth in the region. The new facility forms part of Krones’ wider network in India, which already includes Krones India and Krones Digital Solutions India in Bangalore, Krones Processing India in Hyderabad and System Logistics in Mumbai. According to Krones, the Vemagal site represents a targeted investment in the future of the Indian market, which is becoming increasingly important to the global beverage, food and packaging sectors. Ralf Goldbrunner, member of the executive board of Krones, said: “With the opening of this facility, we are reaffirming Krones’ long-term commitment to the country and creating a platform for future growth, innovation and value creation.” The company said the facility will strengthen its ability to support customers locally while adding another element to its existing network while adding another element to its existing network of production and competence centres. Thomas Wolter, managing director of Krones Machinery in India, said: “The real significance of this facility lies not in its buildings, machinery or technology, but in the people, partnerships and shared commitment that made it possible.” Krones said the investment is intended to lay the foundations for further expansion in India while strengthening its position in a market it views as a strategic component of its global growth strategy. The expansion comes as demand for beverage, food processing and packaging technologies continues to develop alongside India’s growing consumer market and manufacturing base. Headquartered in Neutraubling, Germany, Krones develops and manufactures machinery and complete lines covering process, filling and packaging technology. Its wider portfolio also includes digitalisation, intralogistics, injection moulding and plastics recycling solutions.

MM Packaging Deeside has upgraded its GreenPeel fibre-based food tray with a new double-rim design, targeting the strength and sealing requirements of the fresh protein market. The packaging manufacturer says the enhanced construction has been developed in response to demand from customers looking for greater robustness when using skin-sealed products across the supply chain. GreenPeel uses a cartonboard construction with a removable liner and is designed to reduce plastic use by up to 90% compared with conventional plastic trays. The solution is intended for a range of food applications, including meat, fish, chilled meals and fresh produce. The latest development replaces GreenPeel's previous single-rim construction with a continuous double rim around the tray. According to MM Packaging, the change provides additional structural strength while helping to maintain seal integrity during storage, distribution and retail display. The first application of the new design is a 20mm tray developed specifically for fresh protein products. The format was developed in collaboration with a major poultry producer in France. To introduce the new construction, MM Packaging modified both its machinery and tooling. The enhanced tray is currently available for protein applications, with the company planning wider implementation of the double-rim structure across the GreenPeel range. Jonathan Craddock, UK business development manager for GreenPeel at MM Packaging Deeside, said: “Customers want a stronger, more robust solution capable of maintaining a reliable skin seal throughout storage, distribution and retail display”. MM Packaging says the double-rim structure strengthens the tray without changing the sustainability and branding benefits associated with GreenPeel. The company also highlights the packaging's potential to help food manufacturers reduce their reliance on plastic while maintaining product protection and shelf appeal. Dave Whitworth, managing director at MM Packaging Deeside, said the development reflected the company's approach of adapting GreenPeel in response to market requirements. The latest enhancement comes as food manufacturers and retailers continue to seek packaging formats that combine plastic reduction with the functional performance required for chilled and fresh food supply chains. MM Packaging Deeside is part of the wider MM Group and supplies cartonboard packaging to markets including confectionery, pet food, cereals, frozen food and beverages. Its facilities include printing, cutting and finishing capabilities, alongside an in-house packaging development centre.

Clipper Teas, the organic and Fairtrade tea brand owned by Ecotone UK, has launched a new range of pyramid-shaped tea bags targeting the foodservice and health food channels. The new format uses larger-cut tea ingredients and a three-dimensional pyramid shape, designed to give the leaves more space to move and expand during brewing. According to Clipper, the format is intended to deliver a stronger flavour, aroma and colour, resulting in a fuller-bodied cup of tea. The range is available in 20 bag packs across seven of Clipper’s flavours, including English Breakfast, Decaf, Earl Grey, Green Peppermint & Spearmint, Lemon & Ginger and Rooibos. The tea bags are made from natural PLA derived from non-GMO sugar cane, aligning with the brand’s focus on organic and ethical production. They are designed to be composted through food waste, while the outer packaging is fully recyclable. Tom Utterly, head of impulse and Ireland at Ecotone UK, said the company had been developing the format for some time, with the aim of combining premium tea quality with sustainability credentials. The new range is aimed at foodservice operators including cafes, restaurants and hotels, while the health food channel is intended to provide consumers with a premium tea for at-home consumption. Clipper teas are sourced from organic and Fairtrade estates, with the products blended and packed at its factory in Beaminster, Dorset. The site produces more than one billion tea bags annually for markets in more than 50 countries. Clipper states that all of its tea bags are unbleached, non-GMO and fully biodegradable. Its Dorset factory uses renewable energy sources and recycles 98% of its waste.

German drinks manufacturer Berentzen-Gruppe, maker of the Berentzen fruit liqueur and schnapps brand, has confirmed it is in talks with US-based Sazerac over a potential takeover deal. Berentzen-Gruppe, headquartered in Haselünne, produces a wide range of spirits brands including Berentzen, Puschkin Vodka, Strothmann Original schnapps and Tres Países rum. It also offers a range of soft drinks brands and fresh juice systems, with a presence in over 60 countries worldwide. Sazerac is headquartered in New Orleans, Louisiana, offering a portfolio of 450 brands including Sazerac Rye and Buffalo Trace whiskies, Wheatley Vodka, Southern Comfort whiskey liqueur and more. In a statement shared on 16 September, Berentzen-Gruppe – which is listed on the Frankfurt Stock Exchange – confirmed rumours that it was in negotiations with Sazerac regarding a voluntary public takeover offer from the Southern Comfort producer. The offer would involve the acquisition of 100% of the outstanding shares in Berentzen, though the company has not offered further details at this stage. It said it will keep the capital markets and public informed of developments in accordance with legal requirements. Sazerac has been active in pursuing strategic acquisitions in recent years, most recently acquiring UK spirits brand Au Vodka in August 2026. The company has also been engaged in negotiations with fellow US sprits group Brown-Forman, maker of Jack Daniel’s whiskey, this summer. However, Brown-Forman turned down Sazerac’s latest proposal, valuing the company at approximately $15 billion, in July, stating that the offer did not “align with the vision for Brown-Forman’s future”. In 2024, Sazerac also agreed to acquire Svedka vodka from Constellation Brands as the latter looked to streamline its offering and focus more on fine wine and premium spirits segments. Sazerac declined to comment on any potential transaction or market speculation when approached by FoodBev.

German ingredients manufacturer Crespel & Deiters has launched two new high-protein crisp ingredients for functional food applications: Lory IsoCrisp Fava Protein and Lory IsoCrisp Wheat Protein. The new solutions aim to meet growing demand for high-protein solutions as manufacturers across snacking, confectionery and active nutrition work to formulate on-trend, functional high-protein products with sensory appeal. According to the company, both ingredients deliver a ‘satisfying crunch’ and are ideal for bites, clustered and layered formats due to their extruded, stable texture and consistent particle size. Lory IsoCrisp Fava Protein is made from the fava bean and delivers 50.5g of protein per 100g. The round crisp is 12mm in diameter and is well-suited to chocolate-coated crunchy balls or bite-sized confectionery. Its smooth surface is designed to enable a fine, even coating, supporting cost-effective formulation and a calorie-reduced nutritional profile in final products. Lory IsoCrisp Wheat Protein provides 65.4g of protein per 100g and has a smaller, 4mm diameter that gives it a fine, homogenous crunch. The solution offers a wheat-based, plant-derived alternative to complement the existing range of milk- and whey-based crisps, which could support manufacturers who are currently navigating challenging rising milk protein prices. It can be used across a wide range of applications, from protein bars and porridge to cereals, muesli and confectionery. Both are designed for easy integration into existing recipes, providing a more flexible and efficient route to market for manufacturers. Philipp Deiters, CSO of food at Crespel & Deiters, said: “With the new Lory IsoCrisp Fava and Wheat Protein crisps, we are expanding our portfolio with solutions that combine plant-based and wheat-based protein sources with real functional value for production”. “It gives manufacturers a highly flexible tool to adapt their products to market demand quickly and without complication. And with our broad technical know-how, we support that process all the way through, from concept to market readiness.”