UK dairy brand All Things Butter has launched a new spreadable butter, alongside non-organic versions of its core salted and unsalted butters. The spreadable variant contains four ingredients – British cream, rapeseed oil, water and salt – and is free from palm oil, artificial colouring and preservatives. The product is positioned as having one of the lowest oil contents among similar spreadables currently on the UK market. The launch responds to rising demand for natural, minimally processed foods, offering consumers a simpler alternative to existing spreadables that can contain up to 13 ingredients. All Things Butter is also introducing non-organic versions of its salted and unsalted butters, aimed at offering a more accessible price point without compromising quality. The conventional SKUs are also churned at Brue Valley Farm using 100% British cream, maintaining the same taste and texture as the brand’s organic range. Toby Hopkinson, co-founder of All Things Butter, said “At All Things Butter, we’re continually evolving our range to ensure there’s a butter to suit every table and taste – from modern foodies to busy families seeking convenience without compromise. Our new Spreadable Butter is a natural step forward, bringing our unbeatable quality to consumers seeking convenience whilst continuing to champion British dairy. All Things Butter Spreadable is priced at £3.45, with the new conventional butters retailing at £2.85. Both are available via Ocado this month.

The Institute of Food Technologists (IFT) has launched CoDeveloper, a new AI-powered research and development platform designed to streamline the product development process for food and beverage companies. This innovative tool aims to address the growing demands for faster and more efficient product formulation in a rapidly evolving market. CoDeveloper leverages over 85 years of peer-reviewed research and scientific knowledge from IFT, integrating advanced computational capabilities to assist food scientists and product developers. Key features of the platform include Sous, a generative AI co-scientist that aids in formulating and optimising recipes, alongside tools for iterative development and science-based reverse engineering. The platform also emphasises security, ensuring that proprietary data remains protected while users access trusted scientific resources. Christie Tarantino-Dean, CEO of IFT, highlighted the significance of CoDeveloper in the current landscape of food innovation. “The food system is evolving rapidly, and IFT is uniquely positioned for this moment,” she said. The platform is designed to meet the urgent need for smarter R&D tools, reflecting IFT's commitment to advancing food science and technology. CoDeveloper will be showcased at IFT FIRST, the annual event that gathers leaders from academia, government, and industry to discuss critical issues affecting the food sector. This year’s conference will feature discussions on key topics such as artificial intelligence applications in food science, health and nutrition trends, and food safety advancements.

Futamura UK, a manufacturer of sustainable cellulose films, has invested £15 million in its Wigton, Cumbria, facility. The investment aims to cut emissions, improve energy efficiency and reduce the environmental footprint of the company’s products. The new project, internally known as WSA, will use an oxidation process to convert waste gases from production into a reusable raw material. The process will also generate heat, which will be used to produce steam – supplying around 15% of the site's total energy needs. This will reduce the company’s reliance on natural gas and lower overall carbon emissions. According to Futamura, this marks the largest investment at the Wigton facility since its acquisition by Japanese owners in 2016. The site, which employs 270 people and has operated in the area for over 90 years, manufactures cellulose-based films under the NatureFlex and Cellophane brands. These materials are derived from wood pulp and are certified compostable. In addition, the UK Government has awarded Futamura up to £4.5 million in support through the Industrial Energy Transformation Fund (IETF), designed to help businesses transition to lower-carbon operations. Futamura's managing director, Adrian Cave, commented: "At Futamura, we are passionate about our NatureFlex and Cellophane products, and we believe that this also means that we have to continually evolve and utilise greener manufacturing processes, to further reduce our environmental footprint. We are delighted that the IETF energy efficiency grant has resulted in this project coming to fruition. Transformational projects such as this WSA installation invariably are expensive and have a medium to long term payback. We are very grateful for this support.”

In a novel partnership between two iconic brands, Crayola and The Jel Sert Company have launched a new freezer pop flavour developed entirely by children. This initiative not only highlights the creativity of young consumers but also aligns with trends in experiential marketing and community engagement. The limited-edition flavour, Banana Mango, was conceived by a group of fourth and fifth graders from Wegner Elementary School in Chicago, where Jel Sert was originally founded nearly a century ago. This collaboration celebrates the return of Crayola’s 'Dandelion' colour, which was retired in 2017, by linking the nostalgic hue to a refreshing summertime treat. Jel Sert, known for its popular frozen products like Fla-Vor-Ice and Otter Pops, sought to engage local youth in the flavour development process. The students were introduced to a persona named Dan D, an adventurous character who inspired them to blend tropical flavours. The result is a freezer pop that aims to resonate with both kids and parents looking for fun, flavourful summer snacks. The new Banana Mango flavour will be available alongside other classic Fla-Vor-Ice varieties such as Berry Punch, Lemon Lime, Strawberry, Orange and Grape. This strategic move reflects a growing trend in the food and beverage industry where brands are increasingly involving consumers – especially younger demographics – in the product development process. Jel Sert's senior vice president of ,arketing, Amy Pagels, noted the importance of community involvement in the project, highlighting the brand's commitment to fostering creativity and connection with local schools. This initiative not only strengthens brand loyalty among young consumers but also positions Jel Sert as a community-focused company.

Paul Mallard New Zealand dairy processor Synlait Milk has confirmed the resignation of its COO Paul Mallard, effective December 2025. The announcement comes as the company embarks on a search for his successor, marking a significant leadership transition at a time when operational efficiency and strategic alignment are paramount in the competitive dairy industry. CEO Richard Wyeth acknowledged Mallard's contributions to the company, highlighting his leadership across various business functions. “Paul has played a significant role in advancing Synlait’s operational and strategic priorities,” Wyeth said. Wyeth was appointed CEO of Synlait on May 19 2025 . Commenting on his appointment, Wyeth said: “Synlait’s fundamentals are strong. The fact it’s now on track to return to profitability, after overcoming a list of challenges, reflects exceptional capability within the team. I’m looking forward to getting to know Synlait’s farmers and staff to build on, and support, the turnaround story, which is already underway.” Under Mallard's guidance, the company has made strides in optimising its North Island network and enhancing overall value chain performance, efforts that are critical for maintaining competitiveness in the sector. As Synlait prepares to transition leadership roles, the focus will likely be on finding a candidate who can continue to drive the company’s operational enhancements and strategic initiatives. This leadership change occurs against a backdrop of increasing demand for dairy products and the need for companies to adapt to evolving market conditions. The search for a new COO is expected to begin immediately, with Synlait aiming to identify a successor who can uphold the company's commitment to quality and sustainability in its operations. As the dairy industry faces challenges such as fluctuating market prices and regulatory pressures, strong leadership will be essential for navigating the complexities ahead.

In a move to streamline its brand portfolio, Campari Group has finalised an agreement to sell its Cinzano vermouth and sparkling wines to Caffo Group 1915 for €100 million. This transaction also includes the Frattina grappa and sparkling wine business. The sale is part of Campari's ongoing strategy to concentrate on its core spirits business while reducing operational complexity and financial leverage. Simon Hunt, CEO of Campari Group, highlighted that the divestiture allows for enhanced commercial and marketing efforts directed towards key brands. “This transaction with Caffo Group 1915 aligns with our commitment to streamline our portfolio and focus on our core offerings,” Hunt said. Caffo Group 1915, a private Italian spirits company known for its bitter brand Vecchio Amaro del Capo, views this acquisition as a pivotal step in its international growth strategy. Sebastiano Caffo, CEO of Caffo Group, highlighted the importance of Cinzano in expanding their market presence, stating: “Cinzano, a historic and iconic brand, will be pivotal to accelerate our international expansion, allowing us to expand our footprint in over 100 markets”. The agreement foresees the establishment of a new company, NewCo, which will encompass the Cinzano and Frattina brands along with associated intellectual property, finished goods inventories, certain employees and production equipment in Italy. However, production facilities in Italy and Argentina, where Campari manufactures other brands, will not be included in the sale. To ensure a smooth transition, Campari and Caffo Group will enter into transitional manufacturing and temporary distribution agreements. This arrangement allows Campari to continue distributing Cinzano products in select markets, including Argentina, Spain, Mexico, Russia, South Korea and South Africa, before fully transferring distribution responsibilities to Caffo Group. Cinzano, founded in 1757, has been part of Campari since 1999, while the Frattina brand was integrated into the portfolio in 2014 through the acquisition of Fratelli Averna. In 2024, combined net sales for Cinzano and Frattina reached €75 million, representing a 5% compound annual growth rate over the past four years, contributing 2% to Campari's overall net sales. The transaction, valued at €100 million on a cash-free and debt-free basis, is subject to customary price adjustments and is expected to close by the end of 2025. Financial and legal advisory roles were filled by Mediobanca and Baker & McKenzie for Campari, while Broletto Corporate Advisory and Studio Legale Scimemi advised Caffo Group.

The Competition and Markets Authority (CMA) has initiated an inquiry into the proposed acquisition of Bakkavor Group by Greencore Group, a significant move in the UK food manufacturing sector. The investigation aims to assess the potential impact of the merger on competition within the market. Greencore finalised its acquisition of Bakkavor back in April . The deal, valued at approximately £1.2 billion, positions the newly formed entity as a leading player with combined revenues nearing £4 billion. Greencore made its first proposal on 25 February 2025, which Bakkavor’s board rejected two days later . Following this, Greencore then approached the food group with  a revised proposal on 7 March , implying a total equity value of £1.14 billion for Bakkavor. The CMA's inquiry was formally opened today (8 July 2025), with an invitation for interested parties to submit comments by July 22, 2025. This preliminary phase seeks to determine whether the merger poses a risk of creating a relevant merger situation under the provisions of the Enterprise Act 2002. Specifically, the CMA will evaluate if the acquisition could lead to a substantial lessening of competition in any market for goods or services in the UK. The CMA has not yet launched a formal investigation but is gathering initial views on the transaction's implications for market dynamics. Stakeholders are encouraged to provide written representations regarding any competition concerns they may have about the merger. Greencore, a prominent player in the convenience food sector, and Bakkavor, known for its fresh prepared foods, represent significant entities within the UK's food supply chain. The merger could reshape competitive landscapes, particularly in the ready-to-eat and chilled food markets, which have seen increasing demand amid changing consumer preferences. The CMA's decision to investigate reflects ongoing scrutiny of consolidation in the food industry, where mergers can lead to concerns about reduced competition and higher prices for consumers. As the inquiry progresses, the CMA will assess how the merger aligns with market trends and the potential implications for suppliers and retailers alike.

Community Foods has debuted Bonsoy Sparkling Coconut Water, positioning it as the first product of its kind in the UK market. This introduction is seen as a significant development within the hydration segment, catering to the growing consumer demand for healthier beverage options. Available through Ocado, Bonsoy Sparkling Coconut Water aims to provide a natural hydration solution that aligns with evolving consumer preferences. The non-alcoholic drinks sector in the UK has experienced a notable 17% growth over the past five years, driven by a shift towards functional and low-sugar alternatives to traditional soft drinks. This trend reflects a broader consumer inclination towards organic and less processed beverage choices. Crafted by the well-known Australian brand Bonsoy, recognised for its premium plant-based products, the new sparkling coconut water is made with real fruit juice, contains no added sugars and is free from artificial ingredients. The range is offered in three flavours: Watermelon, Passionfruit and Original Coconut, targeting consumers looking for refreshing options that fit into their active lifestyles. Tracy Kane, brands director at Community Foods, said: “Coconut products are significantly outpacing premium growth, with an increase of 22%. Introducing Bonsoy Sparkling Coconut Water now allows us to capitalize on this momentum." Kane also highlighted that the product not only fills a gap in the market but also creates a new subcategory within the beverage aisle. The launch reflects Community Foods' commitment to innovation in the organic and natural food sector, as the company continues to identify and deliver products that meet changing consumer needs. Bonsoy Sparkling Coconut Water is priced at £1.75 per 250ml can and is now available for purchase.

Tony’s Chocolonely has partnered with artisanal cookie dough brand Hot Take Dough to launch a new limited-edition treat: the Tony’s x Hot Take Dough S’more Cookie Pack. The pack combines Tony’s S’mores Lil Bits – made with 100% traceable milk chocolate, marshmallows and graham cracker pieces – with Hot Take Dough’s organic cookie dough, featuring grass-fed butter and cage-free eggs. The limited-edition packs is priced between $27 and $45, depending on quantity.

Lactalis USA will invest more than $75 million to modernise its manufacturing facilities in Walton and Buffalo, New York, aimed at enhancing operational efficiency in the state's dairy sector. This investment is expected to retain over 800 jobs and create more than 50 new positions, further solidifying New York's role as a key player in the national dairy industry. The investment comes at a time when New York's dairy industry remains a critical component of its agricultural economy, with the state ranking fifth nationally in milk production and leading in yogurt and cottage cheese production. The projects, supported by New York Governor Kathy Hochul and the Empire State Development (ESD), aim to bolster the local dairy economy by processing over 800 million pounds of raw milk annually sourced from 236 local dairy farmers. The Walton facility, known for producing Breakstone’s Sour Cream and Cottage Cheese, will undergo a $15 million upgrade focused on automating production lines to increase capacity and sustainability. These enhancements are projected to boost output by 30% and create approximately 20 new jobs. Key improvements will include new fillers, HEPA air filtration systems and advanced lab equipment. In Buffalo, Lactalis plans to invest $60 million to expand its production capabilities for Galbani Ricotta, Mozzarella and Provolone cheese. This expansion will feature the installation of advanced processing equipment, including six new 50,000-pound vats, which will increase mozzarella and provolone production by 37 million pounds annually. The Buffalo plant will also incorporate energy efficient technologies, reflecting the industry's shift towards sustainability. Lactalis USA's CEO, Esteve Torrens, highlighted the importance of these facilities to the company’s growth strategy in the US. "Our plants in New York are vital to our operations, and this investment is a testament to our commitment to the local communities and the dairy farmers who supply us," he said. The ESD has offered financial incentives, including $750,000 in Excelsior Jobs Program tax credits for the Walton project and $550,000 for the Buffalo expansion. These incentives are contingent upon Lactalis's commitments to job retention and creation. This investment aligns with New York State's ongoing efforts to position itself as a leader in the dairy industry, which is the largest sector of the state's agricultural economy. Agriculture Commissioner Richard A Ball noted that the expansion not only secures existing jobs but also fosters growth in the dairy farming community, which is essential for maintaining high-quality dairy production. Image credit: Breakstone’s website

Canpack has launched of a PLN 440 million (approx. $122 million) expansion project at its beverage can production facility in Bydgoszcz, Poland. The investment aims to boost the company’s manufacturing capacity and strengthen its presence in the European packaging market. The expanded production facility is projected to generate over 100 new jobs for professionals in the region. Currently, Canpack's Bydgoszcz plant employs more than 470 people. Marian Miskov, member of the management board of Canpack, said: “Canpack's latest investment project...reflects the company’s ongoing commitment to the development of Poland’s packaging sector and is focused on meeting the growing demand from its European customers. The project will increase Canpack's current production capacity of aluminium beverage cans in the region by more than one billion cans annually, with further growth potential in the future." “The planned project will involve the expansion of the plant’s infrastructure with a new production hall, the acquisition of state-of-the-art machinery and equipment, along with the upgrade of the existing production lines." Małgorzata Podrecka, VP of Canpack, added: “The choice of Bydgoszcz as the site for Canpack's new project aligns with the group’s long-term strategy designed to deliver the highest-quality packaging products to meet the growing needs of customers in Poland and across Europe". "The expansion and installation of advanced technologies at the Bydgoszcz plant will not only markedly strengthen the plant’s can production capabilities but also allow the company to introduce a broader range of innovative aluminium packaging solutions." Production operations are scheduled to start in the second quarter of 2026.

Diageo has finalised the sale of its 80.4% shareholding in Guinness Ghana Breweries plc to Castel Group, a move that underscores the beverage giant's strategic realignment in the African market. The transaction, first announced on January 28 2025 , allows Diageo to streamline its operations while retaining key brand rights. Despite the divestiture, Diageo will maintain ownership of the Guinness brand and other products currently manufactured by Guinness Ghana. Under the new arrangement, these brands will continue to be brewed and distributed by Guinness Ghana through long-term licensing and royalty agreements. Furthermore, the Ghanaian subsidiary will still handle the distribution of Diageo’s international premium spirits brands within the country. This sale comes amid a broader trend in the beverage sector where companies are reassessing their portfolios to focus on core assets and strategic partnerships. Diageo's decision to sell its majority stake reflects a response to evolving market conditions and competitive pressures within the African beverage landscape. In June las year (2024), Diageo announced that Singapore-based Tolaram would acquire a 58.02% stake in Guinness Nigeria for a share price of NGN 81.60 (approx. $0.05) per share. The company said this move aimed to "accelerate the growth of Guinness in Nigeria," and also mentioned that it is establishing a new model for Guinness in the African nation and for its locally produced ready-to-drink and mainstream spirits products. Guinness Ghana Breweries has played a significant role in the local economy, contributing to job creation and the development of the beverage industry in the region. The new ownership by Castel Group, known for its strong presence in the African beverage market, is expected to bring additional investment and growth opportunities to Guinness Ghana. As Diageo continues to adapt its business strategy, the company remains committed to its key brands and maintaining a strong market presence in Africa. The focus will now be on leveraging its remaining interests in the region while exploring new avenues for growth and innovation across its diverse product portfolio.