PurposeEnergy has commissioned a new industrial anaerobic digestion and wastewater pre-treatment facility in Minster, Ohio, designed to convert food manufacturing waste into renewable biogas, treated water and nutrient-rich soil amendments. The more than $40 million facility, located in the Route 66 Industrial Park, processes wastewater and high-strength organic food waste residuals piped directly from Danone USA’s largest US yogurt manufacturing facility in Minster, as well as from other regional food and beverage producers. Designed to process up to 250,000 gallons of material per day, the PurposeEnergy-Minster facility is expected to produce around 50,000 MMBtu of renewable biogas annually when operating at full capacity. The biogas is piped to a dedicated boiler at Danone’s Minster plant, where it is used in place of conventional natural gas. PurposeEnergy estimates this will displace approximately 3,200 US tons of CO2e per year, based on standard US Environmental Protection Agency and Energy Information Administration combustion emission factors. The project also aims to reduce the environmental impact associated with transporting food manufacturing residuals. PurposeEnergy estimates that piping material directly from Danone’s Minster facility to the anaerobic digestion plant will avoid a further 720 US tons of CO2e annually compared with the previous off-site handling route. Alongside renewable energy production, the facility provides wastewater pre-treatment for the surrounding food and beverage manufacturing sector. Water leaving the PurposeEnergy facility is treated to levels above the Village of Minster’s discharge standards, with surplus nutrients and dissolved solids removed before the water enters the municipal wastewater treatment system. The project is therefore intended to reduce the burden on local wastewater infrastructure while providing manufacturers with an alternative route for managing high-strength organic waste. Eric Fitch, founder and CEO of PurposeEnergy, said: "This project is an excellent example of PurposeEnergy’s role in creating circularity benefits for food and beverage manufacturing." He continued: “Food manufacturers shouldn’t have to choose between growing production and meeting their environmental commitments. With this facility anchored near Danone’s Minster plant, we can give our partner a solution that supports both their goals.” For Danone, the facility forms part of its wider sustainability and energy strategy. The company said the project supports its Danone Impact Journey and Re-Fuel energy excellence programme by converting organic material from its Minster manufacturing operations into renewable biogas. The resulting biogas can then be returned to the manufacturing site through dedicated infrastructure and used to generate heat for production. Heiko Gerling, chief operating officer of Danone Americas, said: "The PurposeEnergy facility is an example of our Danone Impact Journey in action and part of our wider Re-Fuel energy excellence programme, helping turn organic material from our Minster plant into renewable biogas that can be piped back to the plant and used through a new biogas boiler. What makes this project especially meaningful is how it brings together industry, local infrastructure and community stakeholders around a shared goal.” The PurposeEnergy-Minster facility is now operational and ramping up, with a grand opening celebration planned for spring 2027.

Oreo has introduced a limited-edition Espresso Creme flavour to its Thins range, combining espresso flavour and smooth creme between its signature thin chocolate sandwich cookies. The new product is designed around evening consumption occasions, with the brand positioning the latest innovation as an indulgent snack for consumers looking to unwind at the end of the day. The one-batch release is limited to 1,000 packs, with US consumers able to sign up through the Oreo website between 20 October and 3 November for the chance to receive a pack. On 4 November, registered participants will receive an email with a redemption code. The first 1,000 consumers to redeem their codes can receive a pack for $2.99 in shipping costs, while supplies last. Oreo Thins Espresso Creme pairs the brand’s classic chocolate cookie with a coffee-inspired creme filling, bringing together espresso and chocolate flavours in a thinner format. Juliette Whitten, marketing director, Oreo Platforms, said: “With Oreo Thins Espresso Creme, we’re bringing fans a new way to enjoy that moment: the beloved Oreo cookie experience, now with delicious espresso flavour and smooth creme, gives fans something delicious to look forward to, whatever their evening plans may be.” The latest release builds on the Oreo Thins format, which offers a slimmer version of the brand’s traditional chocolate sandwich cookie.

In most food and beverage plants, clean-in-place (CIP) sits in the hygiene column, with its own budget line, supplier and standards to hit. It rarely comes up in conversations about throughput. That separation is an accounting convenience rather than an operational truth. Every hour a line spends washing is an hour it is not delivering. Across several lines running multiple cycles a day, the cumulative figure can be substantial, and it is almost never counted as lost capacity. It goes uncounted partly because most CIP runs to a fixed cycle. The wash takes the same time whether the line has just produced something light or something heavy. Set conservatively, as it usually is, a fixed cycle is calibrated for the worst case and then applied to every case. None of this is for want of monitoring. Temperature, chemical concentration, flow and time are recorded on every cycle, to a cadence set by each site’s SSOP. What those records do not do is change the wash. The parameters are set once and applied whether the line needs them or not. The good news is that this situation is changing, and it is worth addressing as a production question rather than a hygiene one. Real-time monitoring now makes CIP performance visible across a plant, helping operators to track whether a wash conformed, what it consumed and where the exceptions are. Sensor-based soil measurement goes further, fine-tuning each wash to the actual load on the line rather than to a fixed set of parameters. In dairy trials, that approach has cut alkaline wash times by 10 to 20%. Formulations are changing too. Enzymatic CIP cleaners offer a targeted alternative to caustic that removes several trade-offs processors have long accepted, including equipment wear, high sodium loads, and the effluent compliance burden that comes with them. Individually, each of these solutions is an improvement. Together they point at something larger, which is that hygiene, food safety, water use and production capacity are not separate systems. They are one system, measured four different ways. Most plants buy them separately. Cleaning from one supplier, water treatment from another, food safety from a third. That fragmentation carries a cost that rarely shows up on any single invoice. Decisions get optimised locally and traded off globally. A wash cycle is shortened in one place and a compliance risk appears in another, because the people making the first decision were not in the room for the second. Ecolab’s holistic plant management approach is the alternative: one partner with visibility across cleaning, food safety, water and performance, and specialists who work inside the plant rather than around it. The results show up in ordinary operational terms. Umpqua Dairy raised CIP wash conformance to 94% on average and saved more than $112,000 a year. Kraft Heinz cut wash time by 2,041 hours, worth $204,100. Neither is a hygiene outcome. Both are production outcomes that began with a cleaning decision. CTA: Discover our Holistic Plant Management solutions

Israeli biotech company Brevel has signed a 50/50 joint venture agreement with Indian conglomerate The Wave Group to build a full-scale facility in North India, based on Brevel’s illuminated fermentation technology. The planned site, to be located in Uttar Pradesh, marks a significant scale-up from Brevel’s existing 5,000-litre-capacity bioreactor in its current facility in Israel. The new plant is designed to produce a total capacity of 300,000 litres, aiming to meet growing demand for Brevel’s microalgae-based ingredients and serve the scale-up needs of the emerging plant cell culture industry. The Wave Group will fund the project through the collaboration, with total investment in the joint venture facility estimated at $10-15 million. Construction is slated for later this year, with full-scale production planned to commence in 18 months. The plant will initially produce Purallis, a clean-label ingredient made from the microalgae chlorella. It will be equipped Brevel’s proprietary technology platform, and will be capable of producing additional products and organisms that benefit from light. © David Grab Brevel’s technology, protected by four patents, combines controlled fermentation with light in a closed system. The company has created a platform for manufacturing bioactives that rely on light-driven metabolism for growth – sugar provides the energy and nutrients needed for efficient fermentation, while light enables photosynthetic microorganisms like chlorella to produce valuable compounds, including chlorophyll and carotenoids. The facility will also align with a circular economy model, with Brevel set to utilise sugar production side streams from Wave’s sugar mills. The proximity of the site to the sugar mills will also reduce environmental footprint and cut transport costs. According to Brevel, initial trials with Wave’s sugar mill byproducts have already yielded strong results in its bioreactors. Both companies’ teams are now working to further optimise the system’s performance. Yonatan Golan, CEO and co-founder of Brevel, said: “This partnership marks a major step forward in our ability to serve global markets, opening new opportunities across microalgae, plant cell culture and beyond”. “Our work with partners such as Ayana Bio, a US leader in plant cell technology, already demonstrates the broad potential of our platform. Together with The Wave Group, we can turn that potential into commercial-scale manufacturing.” Chairman of The Wave Group, Manpreet Singh Chadha, commented: “Brevel’s Illuminated fermentation, combined with our deep expertise in sugar manufacturing, defines a new era in biomanufacturing. We look forward to playing a pioneering role in the future of food ingredients and nutraceuticals in a world of limited resources.” Top image: © David Grab

Tom Parker Creamery has expanded its added-value whole milk range with the launch of Golden Milk, a ready-to-drink dairy beverage made with turmeric, cinnamon, honey and black pepper. The 500ml drink will launch in Waitrose and Ocado from 21 October, with the Somerset-based creamery positioning the product as a new functional dairy option for consumers seeking natural ingredients associated with health and wellness. Golden Milk is made with free-range British whole milk and takes inspiration from haldi doodh, a traditional Indian drink combining warm milk and turmeric. The recipe combines turmeric, which contains the naturally occurring plant compound curcumin, with cinnamon, honey and black pepper. Tom Parker Creamery said the product has been developed around growing consumer interest in recognisable ingredients, botanicals and food and drink linked to holistic wellbeing. The company described Golden Milk as a potential UK category first in the ready-to-drink whole milk segment. The launch follows Tom Parker Creamery’s previous moves into added-value dairy, including its Vitamin-Enriched Whole Milk and Bedtime Milk products, which launched in 2025. Bedtime Milk combines whole milk with botanicals and was developed to tap into consumer interest in products that form part of wider wellbeing routines. With Golden Milk, the creamery is continuing to explore how added ingredients can create new usage occasions for an established dairy category. Rob Yates, CEO of Tom Parker Creamery, said: “Consumers are increasingly looking for more from everyday food and drink, but at the same time they want products made with natural ingredients they recognise. We think dairy is brilliantly placed to respond to both trends.” Yates added that Golden Milk could provide an alternative occasion for whole milk beyond breakfast, as it can be consumed chilled or gently warmed. “Golden Milk brings together our free-range British whole milk with turmeric, cinnamon, honey and black pepper to create something that supports wellbeing as part of a healthy lifestyle,” he said. "It’s a simple, delicious drink that can be enjoyed chilled straight from the fridge or gently warmed, opening up another occasion for whole milk beyond the traditional breakfast table.” The product launch comes as food and beverage manufacturers increasingly look to add functional and wellness-focused propositions to everyday categories. Tom Parker Creamery said its added-value strategy is centred on whole foods, recognisable ingredients and minimally processed products, with natural additions being used to differentiate its milk portfolio.

PepsiCo-owned snack brand Good Warrior has unveiled a new range of three protein bars in the US, adding to its line-up of convenient protein snacks designed for busy consumers. Each Good Warrior bar provides 15g of protein, 7g sugar or less, and a source of fibre. All of the bars are made without artificial preservatives or flavours. They are designed to offer convenient nutrition with ‘bold flavour,’ containing all nine essential amino acids. Marshmallow Bar features a fluffy marshmallow centre wrapped in a chocolate coating; Brownie Crisp – Cookie Dough features a fudgy, brownie layer with crisps, combined with a sweet cookie dough-flavoured centre, wrapped in a chocolate shell; and Cremewich – Cookies & Cream features a ‘classic chocolate cookie crunch’ with a smooth creamy layer in the middle, cookie sandwich-style. PepsiCo said the line-up responds to its recent research showing 59% of American consumers report eating more protein than they did a year ago. Meanwhile, the same research found that 86% of American consumers are actively adding protein to their diet, with over 50% prioritising protein during snacking occasions. The bars follow Good Warrior’s debut product offering earlier this year, Beef Sticks, available in Original and Jalapeño Pepper flavours. A new flavour for the meat snack line is planned for 2027, the brand revealed. Hernán Tantardini, chief marketing officer at PepsiCo Foods US, said: “Consumers are looking for more from their snacks today, whether that's added protein, fibre, select ingredients or all of the above, and great taste remains non-negotiable”. “Good Warrior Bars are a great example of how we're evolving our portfolio to meet a wider range of consumer needs and occasions while delivering the flavour and quality people expect.” Marshmallow Bar and Brownie Crisp Good Warrior Bars are available now at select US retailers and markets, while the Cremewich flavour will launch in early 2027.

US coffee brand Javvy Coffee has expanded its seasonal range with the launch of a new Peppermint Mocha Protein Creamer, designed to combine indulgent festive flavours with functional ingredients. The new creamer blends cocoa and peppermint flavours with ingredients including protein, prebiotics, medium-chain triglycerides (MCTs) and collagen, with no added sugar. The launch builds on the success of Javvy's Peppermint Mocha Protein Coffee, which debuted last year and sold out its entire online inventory within two weeks. Alongside the new creamer, Javvy is expanding the availability of its seasonal Peppermint Mocha Protein Coffee into physical retail for the first time. From November, the coffee will be available across more than 4,000 Target, Kroger, Hy-Vee, Rouses and Wegmans locations in the US. Brandon Monaghan, co-founder of Javvy Coffee, said: "Consumers shouldn’t have to choose between the coffee they crave and the functionality they want. The response to Peppermint Mocha last year proved there’s real demand for both." "Bringing it into thousands of stores and expanding the flavor into Protein Creamer is about meeting that demand wherever people are building their coffee ritual." Both the Peppermint Mocha Protein Creamer and Protein Coffee are available online through Javvy's website in 20-serving formats, priced at $39.95 each. The retail version of the Protein Coffee contains 14 servings.

The Compleat Food Group has appointed Steve Challouma as its first chief growth officer and Jo Smith as chief product officer, as the UK food manufacturer looks to strengthen its growth and innovation capabilities. Challouma has joined the business from Nomad Foods, where he most recently served as chief marketing officer. In his new role, he will be responsible for The Compleat Food Group’s category-led growth strategy, bringing together group strategy and execution, category vision and consumer insights. During his time at Nomad Foods, Challouma was responsible for commercial strategy and category performance across 22 international markets. He also led a portfolio of brands including Birds Eye, Goodfella’s, Aunt Bessie’s and Findus. Prior to becoming chief marketing officer, Challouma was general manager of Birds Eye UK and Ireland, where he led the business through a period of transformation and growth. Meanwhile, Smith will join The Compleat Food Group later this month as chief product officer, taking responsibility for product development and innovation across the business. Smith joins from Hilton Foods Group, where she was NPD and innovation director. She brings experience in chilled private-label food manufacturing, customer partnerships and category development. Before joining Hilton Foods, Smith led product development for Greencore’s Food to Go business. The appointments come as The Compleat Food Group continues to expand following its formation in 2021. The company now employs more than 6,800 people across 20 sites and generates annual revenues of almost £1.5bn. Nick Reade, UK managing director at The Compleat Food Group, said: “Steve brings great experience and a proven track record in creating value for customers and engaging consumers, which combined with Jo’s deep experience in innovation and product leadership, will be invaluable as we continue to strengthen our offering and deliver long-term growth." The Compleat Food Group’s portfolio includes brands such as Wall’s Pastry, Pork Farms, Wrights, The Real Yorkshire Pudding Co., unearthed, Vadasz, Squeaky Bean, Palace Culture, Julienne Bruno and Harvey & Brockless. Alongside its branded portfolio, the company supplies own-label pastry, sweet bakery, party food, olives and antipasti, added-value egg products, continental meats, dips and sauces and plant-based food to retailers and foodservice customers. Challouma has now taken up his new position, while Smith is due to start later in October.

AB Akola Group has acquired a 51% stake in Lithuanian beverage producer OMG Bubble Tea, taking control of the company as part of its strategy to expand its presence in the beverage sector. The acquisition builds on an existing partnership between the two companies, which began in 2024 when Akola Group acquired a minority stake in OMG Bubble Tea and joined its board. Under the new ownership structure, OMG Bubble Tea's founders will remain involved in the company's management and business development, while Akola Group will appoint three of the five board members. Akola Group operates across the agricultural and food production value chain in the Baltic States, employing more than 5,000 people. Its portfolio includes Kauno grūdai, Linas Agro, Vilniaus paukštynas, Kaišiadorių paukštynas and Dotnuva Baltic. Mažvydas Šileika, deputy CEO for finance and investments at Akola Group, said: "By acquiring a controlling stake, we are taking an active leadership role in executing the company’s strategy". "Our goal is to help OMG Bubble Tea enter its next phase of growth by contributing not only capital, but also AB Akola Group’s expertise in financial management, manufacturing efficiency, export development, corporate governance and business development." Founded in 2022, OMG Bubble Tea produces natural bubble tea beverages and exports approximately 97% of its products to European markets, including France, Germany, the UK, Austria, Greece and Italy. The company generated sales revenue of €9.5 million in the 2025 financial year. For the 2025/26 financial year, the group reported consolidated revenue of €1.5 billion, EBITDA of €95 million and net profit of €43 million. OMG Bubble Tea operates a manufacturing facility in Panevėžys, Lithuania, which employs 51 people. The site has undergone production automation and operational efficiency improvements. The financial terms of the transaction have not been disclosed.

Biotiful Gut Health is expanding into the cottage cheese category with the launch of what it describes as the UK’s first Kefir Cottage Cheese. The new Biotiful Gut Health Kefir Cottage Cheese will launch in December in 3% and 0% fat variants, combining the high-protein positioning of cottage cheese with the brand’s blend of billions of live kefir cultures. The launch comes as demand for both protein-rich dairy and gut health products continues to grow, with cottage cheese among the fastest-growing dairy categories. According to data cited by Biotiful, cottage cheese value sales have increased by 54% year-on-year, while volumes have risen by 29.4%. Biotiful’s new cottage cheese is made with milk, live cultures and a hint of salt. The company said the product brings kefir’s live cultures into cottage cheese for the first time, creating a proposition aimed at consumers seeking natural, protein-rich products with simple ingredients. The range is designed to extend cottage cheese beyond traditional breakfast occasions, with the company positioning it as a versatile ingredient for savoury meals, snacks and recipes. The 350g products will have a recommended retail price of £2.50, although retailer pricing may vary. Alessandra Zehnder, head of marketing at Biotiful Gut Health, said: “Cottage cheese is already a popular choice for its naturally high protein content, and we saw an opportunity to bring something completely new to the category. We’ve developed UK’s first Kefir Cottage Cheese the Biotiful way, staying true to our belief that simple, natural ingredients can deliver both great taste and nutritional benefits.” The launch builds on Biotiful’s position in the UK kefir market, with the brand seeking to bring its gut health proposition into additional areas of the dairy aisle. The company said the new product responds to growing interest in foods that offer multiple benefits, combining cottage cheese’s protein credentials with live kefir cultures. Biotiful also sees potential for the product across multiple consumption occasions, from breakfast and snacking to salads and recipe applications. The brand said the launch represents another step in its strategy of bringing natural gut health benefits to a broader range of dairy products. Biotiful Kefir Cottage Cheese 3% and 0% will launch in December 2026, with distribution expected to expand across major UK retailers during early 2027.

The Gym Kitchen has expanded its ready meal offering in Tesco with the launch of two new high-protein products, targeting growing demand for convenient meals with increased protein content. The new launches comprise High Protein Honey BBQ Pulled Pork, which has joined Tesco’s ready-to-eat meat fixture, and High Protein Pesto Chicken Pasta, which has entered the retailer’s chilled ready meals aisle. The Honey BBQ Pulled Pork contains 33g of protein per 160g pack and is designed for use across a range of meal occasions, including wraps, jacket potatoes and rice bowls. Priced at £3.25 per pack, the product is positioned as a convenient option for consumers looking to incorporate more protein into meals without extensive preparation. Meanwhile, High Protein Pesto Chicken Pasta contains 34g of protein per 400g pack. The chilled ready meal launched in Tesco on 19 October, with an RRP of £4. The latest launches form part of The Gym Kitchen’s wider NPD programme, following several new product introductions during September. These included a range of ‘Pan-Cooked From Frozen’ meals and High Protein Paprika Wedges, which the brand described as a first-to-market launch in Tesco. The Gym Kitchen has also expanded its presence in Sainsbury’s with a new Asian-inspired ready meal duo. According to the brand, the continued NPD forms part of its growth strategy across retail and convenience channels, with a focus on high-protein products spanning different categories and meal occasions. The latest launches also reflect the continued development of high-protein options within the convenience and ready meal sectors, as brands seek to combine nutritional credentials with ease of preparation. Segun Akinwoleola, founder of The Gym Kitchen, said: “We’re incredibly excited to bring this latest stream of NPD to market across Tesco, building on our presence in existing fixtures and giving consumers even more flavours to choose from. It’s all about providing convenient and tasty high protein solutions that fit easily into modern lifestyles.” The new products are available in Tesco at the following prices: High Protein Honey BBQ Pulled Pork – £3.25 per 160g pack, containing 33g protein, High Protein Pesto Chicken Pasta – £4 per 400g pack, containing 34g protein.

India’s food safety regulator has issued notices to Nestlé India and Hindustan Unilever (HUL) over alleged misleading claims and regulatory non-compliance involving several nutrition products. The Food Safety and Standards Authority of India (FSSAI) said the notices form part of enforcement action aimed at ensuring food products comply with India’s food safety and labelling requirements and that health and nutrition claims made to consumers are appropriately substantiated. HUL has been issued a notice concerning its Horlicks Mother’s Plus Kesar 400g BIB product. According to FSSAI, the product carries claims relating to promoting healthy birth weight. The regulator has questioned whether such claims could be considered misleading and whether they comply with applicable food regulations. The action comes as regulators and consumers continue to scrutinise health and nutrition claims on products targeted at specific consumer groups, particularly those marketed around maternal and child nutrition. FSSAI has also raised concerns around claims associated with other Horlicks products, including claims relating to health benefits and “no added sugar” labelling. Nestlé India has also received a notice relating to its Resource Renal vanilla-flavoured powder, a nutritional product intended for people with chronic kidney disease. FSSAI has reportedly raised concerns over the product’s regulatory status and labelling, including whether the product complies with the relevant approval and classification requirements. The regulator’s latest action follows other scrutiny of Nestlé India’s products this year, including enforcement action concerning infant nutrition products. The company has previously rejected claims of non-compliance and said its products meet applicable regulations. The notices come amid a broader push by FSSAI to address health and nutrition claims that it considers potentially misleading to consumers. The regulator has also recently issued notices to other food businesses over health-related claims, including claims made online for cooking oil concerning cholesterol and natural oryzanol content.