Canadian dairy cooperative Agropur has announced a sweeping investment plan of approximately CAD 1 billion (approx. $735 million) to modernise and expand key processing facilities in Eastern Canada. The announcement was made during the Cooperative’s 2026 Delegates’ Summit, where Roger Massicotte, Émile Cordeau and Maxime Devourdy outlined major capital projects at plants in Beauceville, Quebec and Bedford, Nova Scotia. The investments are aimed at strengthening Agropur’s capabilities in value-added protein manufacturing while responding to rising domestic demand for protein-enriched products. Massicotte emphasised the cooperative’s commitment to its producer members, noting that the projects are designed to support sustainable growth across Quebec and the Maritimes. He also acknowledged the financial backing and collaboration of provincial governments in enabling the initiative. Cordeau described the programme as a transformative step for Agropur’s processing network, highlighting the replacement of ageing infrastructure with advanced automation and cutting-edge technologies. These upgrades are expected to deliver substantial efficiency gains, increase milk processing capacity and enhance the cooperative’s ability to produce higher-value dairy ingredients. The projects are also anticipated to generate more than 90 skilled jobs, with the majority based in Beauceville and additional roles in Bedford. The Eastern Canada investments form part of a broader North American strategy to pivot toward value-added proteins. According to Devourdy, Agropur has already committed more than CAD 130 million (approx. $96 million) this year to facilities in the United States, specifically in Wisconsin and South Dakota, to further strengthen its ingredients portfolio. Beyond capacity expansion, the investment aligns with Agropur’s wider focus on operational excellence and sustainability. The cooperative is prioritising energy efficiency improvements and the adoption of more environmentally responsible production practices, reflecting growing industry pressure to balance productivity with environmental stewardship. While the projects represent a significant milestone, they remain subject to final approval by the end of 2026. In the interim, Agropur will continue detailed planning and financing efforts to secure the necessary authorisations.

General Mills has promoted Dana McNabb to chief operating officer as the food giant expands her leadership role to help drive growth and strengthen operations across its global business. Dana McNabb The appointment takes effect 1 June 2026. McNabb will continue reporting to CEO and chairman Jeff Harmening and will also join the company’s board of directors. McNabb currently serves as group president of North America Retail and North America Pet. Under her new role, she will oversee all of General Mills’ operating segments and several core functions, including international operations, foodservice, supply chain, digital and technology, innovation and corporate strategy. Harmening described McNabb as a “disciplined, strategic leader” who has helped drive efforts to strengthen the company’s brands and consumer appeal. McNabb has held several senior leadership positions during her nearly three decades at General Mills, including chief strategy and growth officer, president of the company’s Europe and Australia business, and president of its US cereal division. She also previously served as vice president of global marketing for Cereal Partners Worldwide, General Mills’ joint venture with Nestlé. She joined General Mills in Canada in 1999 and has worked across multiple categories including cereal, snacks, meals and dairy. General Mills, whose brands include Cheerios, Nature Valley, Blue Buffalo and Häagen-Dazs, reported fiscal 2025 net sales of $19 billion. Top image: © General Mills

Italian cheese brand Galbani is accelerating premiumisation within the UK chilled dairy category with the launch of two new mozzarella-based products designed to broaden usage occasions and attract new shoppers. The launches, Galbani Burrata Minis and Galbani Mozzarella Basil Infusion, rolled out from April and mark a strategic push to bring added convenience, flavour innovation and differentiation to the fixture. Galbani Burrata Minis introduce a new format to the expanding burrata segment, offering six 30g bite-sized portions of mozzarella filled with cream. Produced in Italy, the minis are positioned as a convenient, lower-waste option for consumers seeking premium indulgence in smaller servings. The format is expected to drive incremental usage across salads, pasta dishes and summer entertaining occasions, where demand for premium sharing formats continues to rise. Meanwhile, Galbani Mozzarella Basil Infusion brings flavour-led innovation to the core mozzarella category. Infused with natural basil extract, the product delivers a subtle twist on the brand’s classic offering, aimed at inspiring meal upgrades across pizzas, salads and pasta. The launch also taps into seasonal trends such as barbecues and alfresco dining, where Mediterranean flavours remain a strong consumer draw. Both products are designed to strengthen Galbani’s presence in the chilled cheese aisle by combining authentic Italian credentials with modern consumer needs around convenience and versatility. Héloïse Le Norcy-Trott, group marketing director at Lactalis UK & Ireland, said: "We’re seeing strong demand for products that combine quality, convenience and versatility, and these launches are designed to help retailers meet that need while unlocking more occasions for Italian cheese." Galbani Burrata Minis launched in Waitrose from 22 April, with a wider rollout to Tesco scheduled from 26 May. Mozzarella Basil Infusion is also available in Waitrose from April, with both products supported by promotional pricing to encourage initial trial. With more than 140 years of heritage, Galbani continues to position itself as a leader in authentic Italian cheese, leveraging innovation and marketing investment to drive growth in an increasingly competitive and premium-led category.

Finnish food-tech company Solar Foods is participating in the ambitious BalticSeaH2 initiative, one of Europe’s largest cross-border hydrogen valley projects. Backed by €350,000 in project funding, Solar Foods will accelerate the development and scale-up of Solein, its novel protein ingredient produced using hydrogen and carbon dioxide. The funding will specifically support capacity expansion at the company’s commercial-scale facility, Factory 01. BalticSeaH2 aims to establish a fully integrated hydrogen ecosystem across the Baltic Sea region, bringing together 40 partners across nine countries. With a total project value of €33 million (€25 million of which is funded by the EU), the initiative supports more than 20 use cases demonstrating hydrogen applications across sectors. Solar Foods’ contribution stands out as one of the few food-focused applications in the project. Its proprietary gas fermentation process uses hydrogen as a core input, alongside captured carbon dioxide, to cultivate a single microbe into a nutrient-rich protein. The result is Solein, a versatile ingredient that can be used in a wide range of food products or as a nutritional fortifier. Petri Tervasmäki, chief technical officer at Solar Foods, said: “We are excited to join BalticSeaH2 and contribute to building integrated hydrogen value chains. Hydrogen is a key raw material in our process, and we are proud to be pioneering its use in food production.” At Factory 01, hydrogen is generated via electrolysis, splitting water into hydrogen and oxygen using renewable electricity. Looking ahead, Solar Foods is planning its next facility, Factory 02, which is expected to increase annual production capacity from 160 tonnes to 6,400 tonnes. The company intends to collaborate with strategic partners to produce hydrogen at the new site, enabling it to focus on refining its fermentation technology and scaling up global commercialisation efforts. Unlike traditional agriculture, Solein production is independent of land use, weather and climate conditions. This positions it as a potentially transformative solution for food security and sustainability, particularly as the food industry seeks to reduce its environmental footprint. Beyond BalticSeaH2, Solar Foods is also involved in the H2 Springboard ecosystem, further reinforcing its commitment to advancing hydrogen-based technologies.

At Interpack 2026, packaging technology specialist Sidel has unveiled a next-generation edible oil bottle that signals a shift in how PET packaging is designed and manufactured. The 1L bottle, produced using advanced laser heating technology, introduces a redesigned structure that reduces weight by 20% compared to conventional halogen-blown alternatives, without compromising performance across consumer use or supply chain demands. Weighing just 16.5g, the new bottle achieves a 4g reduction versus a comparable 20.5g halogen-blown version. The innovation lies in how material is distributed: PET is concentrated only in areas that contribute to mechanical strength, while excess material is eliminated elsewhere. This targeted approach represents a departure from traditional packaging design, where additional material has often been used as a default method to ensure strength. At the centre of the design is Sidel’s Power Ring, which reinforces key stress zones to maintain durability during opening and pouring. The structure also preserves grip for consumers, an essential consideration in edible oil packaging. From a logistics perspective, the bottle maintains vertical strength and top-load resistance comparable to heavier formats, ensuring it can withstand transportation and storage conditions across the supply chain. The bottle is manufactured from 100% recycled PET (rPET), aligning with growing industry demand for sustainable packaging solutions. By combining recycled materials with reduced plastic usage, the design supports both circularity and material efficiency goals. At Interpack, Sidel is showcasing the laser-blown bottle alongside its halogen-blown counterpart, giving industry stakeholders the opportunity to directly compare weight, strength and performance characteristics through interactive displays.

Trü Frü has launched a new frozen product line aimed at bringing a yogurt-inspired twist to the frozen aisle. The range features farm-fresh fruit that is flash frozen to preserve flavour and nutrients, then coated in layers of creamy Greek yogurt and white chocolate, with granola pieces blended in for added crunch. The new collection includes frozen strawberries with Greek yogurt, white chocolate and granola; frozen raspberries with Greek yogurt, white chocolate and granola; and frozen bananas with Greek yogurt, white chocolate and granola. The products are now available at retailers nationwide.

More than 63,000 containers of A2 Platinum Premium Infant Formula have been recalled in the US after testing identified contamination with cereulide, a toxin produced by certain strains of Bacillus cereus. The voluntary recall, issued by the A2 Milk Company, covers three imported batches of its 0-12 months milk-based powdered infant formula with iron, sold in 31.7oz tins. An estimated 16,428 units are believed to have reached consumers through distribution channels including the company’s website, Amazon and Meijer stores under Operation Fly Formula. The affected batch numbers are 2210269454 (use by 15 July 2026), 2210321712 (use by 15 January 2027), and 2210324609 (use by 21 January 2027). Batch and expiry details are printed on the base of each tin. According to the company, cereulide is a heat-stable toxin that is not destroyed during formula preparation, including when hot water is used. The toxin can cause foodborne illness, with symptoms such as nausea and vomiting typically appearing within 30 minutes to six hours of consumption and resolving within 24 hours in most cases. Infants are considered more vulnerable to complications such as dehydration due to their developing immune systems. The recall was initiated after additional testing carried out in response to updated guidance from New Zealand’s food regulatory authority. The company said the likely source of the contamination is an ingredient used in the product. No confirmed illnesses or adverse events have been reported to date. However, the company is advising consumers not to use products from the affected batches. The recall affects a total of 63,078 units across the three batches. The product has already been discontinued and removed from sale, as importation rights expired at the end of December 2025. The action is being undertaken with the knowledge of the US Food and Drug Administration.

Coca-Cola Consolidated is expanding its manufacturing footprint in Indiana with a $35 million investment in its Indianapolis production facility, reinforcing the company’s long-term commitment to glass bottle production within the US Coca-Cola system. The investment will fund the addition of a new glass bottling line at the company’s facility at 5000 West 25th Street in Indianapolis. Construction is expected to begin in late 2026, with the project anticipated to create between 15 and 20 new full-time jobs while also generating wider economic activity through construction, supplier partnerships and local service providers. The expansion will position Indianapolis as a strategic production hub for the Coca-Cola system in the United States. According to the company, the site will become one of only three Coca-Cola system facilities nationwide capable of bottling beverages in glass formats. Dave Katz, president and chief operating officer at Coca-Cola Consolidated, said: “This expansion is another example of how we strategically invest in our business to build a solid operational foundation and create opportunities for our teammates in the communities where they live and work." Katz continued: “We are excited about the impact this investment will have in the local community and look forward to continuing our long-standing relationships with dedicated community partners.” The Indianapolis facility has operated since 1968 and currently houses four production lines, including two PET and rPET bottle lines alongside two can lines. The site also includes a production warehouse and supports the company’s sustainability initiatives, particularly through its use of recyclable packaging systems. The move comes amid renewed industry interest in glass packaging, driven by premiumisation trends, sustainability considerations and growing consumer demand for alternative beverage packaging formats. Glass has gained traction across both carbonated soft drinks and alcoholic beverages as brands seek to enhance product differentiation and respond to consumer perceptions around quality and recyclability. For Coca-Cola Consolidated, the investment also reflects the continued importance of regional manufacturing flexibility as beverage companies adapt to shifting packaging demand and evolving retail dynamics. The company currently employs more than 1,200 people across Indiana through nine facilities serving over 17,500 businesses statewide.

Crystal Light is tapping into the booming #BookTok trend with the launch of three limited-edition drink flavours inspired by popular literary genres. The new range includes Hibiscus Lemonade, Prickly Pear Lemonade and Passion Fruit, with each flavour designed to pair with a different reading experience – romance, mystery and fantasy, respectively. The launch comes as book clubs and reading-focused social media content continue to surge in popularity. According to the brand, #BookTok has now generated more than 370 billion views globally, creating new opportunities for food and beverage brands to connect with lifestyle-driven consumer trends. Crystal Light said the range was created to “refresh the reading ritual” by combining flavour innovation with functional hydration. All three products are marketed as zero-sugar beverages aimed at consumers seeking lighter refreshment options. The company described Hibiscus Lemonade as delivering a “light and sweet” flavour profile inspired by romance novels, while Prickly Pear Lemonade offers a more “unexpected twist” aligned with mystery themes. Passion Fruit, meanwhile, was developed to reflect the bold and immersive nature of fantasy storytelling. To support the launch, Crystal Light has partnered with author and influencer Brooke Averick, whose debut novel, Phoebe Berman’s Gonna Lose It, is scheduled for release in May. The collaboration reflects a growing trend of beverage and snack brands aligning with online reading communities and creator-led marketing to engage younger consumers through culturally relevant experiences. Crystal Light said the flavours are designed for occasions ranging from book clubs to personal wellness and self-care routines, positioning the drinks as part of a broader lifestyle experience rather than solely a refreshment product. The limited-edition range is available nationwide across US retailers while supplies last.

Green Boy Group has led an early-stage investment in Fudi Protein, a US-based start-up producing alt-protein ingredients from alfalfa. Founded in 2025, Fudi Protein is led by Udi Lazimy, who brings over 25 years of experience in alternative proteins and agri-food systems. The company extracts RuBisCO (Ribulose-1,5-bisphosphate carboxylase/oxygenase), the protein found in alfalfa leaves, through a proprietary method designed to enable economically viable and sustainable protein production. RuBisCO offers a near-complete PDCAAS score (up to 1.0), a neutral colour and taste, and strong functionality across applications, including dairy alternatives, protein beverages and egg replacers. Several other start-ups across the globe are innovating with RuBisCO protein, the world’s most abundant natural protein found in green leaves, including New Zealand’s Leaft Foods, US-based Plantible Foods and the Netherlands’ Rubisco Foods. By harvesting and processing alfalfa near its fields, Fudi is able to return its high-value alfalfa byproduct to local farmers. Green Boy, founded in 2016, operates from offices in the US, the Netherlands, Hong Kong and Sydney. It is a global B2B ingredients supplier, with a focus on plant-based, non-GMO and organic ingredients. Green Boy praised Fudi’s sustainable approach and noted that its localised and mobile processing model differentiates the company those focusing on from traditional protein crops such as yellow peas or rice, where byproducts like starches and fibres must be sold at specific price points to maintain profitability. Peter van Dikjen, co-founder and owner of Green Boy Group, said: “RuBisCO protein is the holy grail amongst the proteins and enters the market at a time when consumer interest in protein is skyrocketing, driven in large part by the rise of GLP-1 users whose diets are shifting toward higher protein and fibre intake”. He added: “A complete and sustainable RuBisCO protein that can rival dairy and animal proteins in both price and functionality would be a game-changer”. Frederik Otten, co-founder and owner of Green Boy Group, said that the innovation fits within the company’s long-term strategy and global distribution portfolio as it moves toward B2B commercialisation. “We look forward to supporting Udi and his team through our resources, market knowledge and international network,” he added.

ABF Ingredients has announced plans to purchase land in Eau Claire, Wisconsin, as part of a major expansion strategy designed to support the continued growth of its speciality ingredients business, Ohly, across North America. The investment includes an initial commitment of more than $65 million to build a new state-of-the-art production facility in Eau Claire, which is expected to create nearly 30 jobs. The new site will complement Ohly’s existing manufacturing operation in Boyceville, Wisconsin, while also providing room for future expansion opportunities for ABF Ingredients in the region. The company said the decision follows a detailed assessment of the North American market and reflects growing demand for speciality ingredients across food, beverage and nutrition sectors. Jeremy Xu, CEO of ABF Ingredients, said: “This investment marks an important milestone for our business and our customers. Eau Claire offers the right environment for sustainable, long-term growth, and our new facility will strengthen Ohly’s ability to meet rising demand across North America. We are proud to deepen our roots in Wisconsin.” Local and state officials welcomed the announcement, highlighting the expected economic impact through job creation, infrastructure investment and regional supply chain development. Dave Solberg, deputy city manager for the city of Eau Claire, said: "I couldn’t be happier to welcome ABF Ingredients to Eau Claire as they establish their new North American campus for Ohly. The corporate history, vision, and values of ABFI make them a strong fit for our community.” Aaron White, community development director for the city of Eau Claire, added: "“It is with great pleasure that we welcome ABF Ingredients to the community,” White said. “The company is a leader in their industry and will bring high-paying biomanufacturing jobs, helping pave the way for Eau Claire to grow this industry segment.” The Wisconsin Economic Development Corporation (WEDC), which worked with ABF Ingredients during the site selection process, also praised the investment. Construction is expected to take place in phases over several years, with ABF Ingredients and Ohly working alongside the City of Eau Claire and WEDC on planning, permitting and community engagement activities. ABF Ingredients is the speciality ingredients division of Associated British Foods plc and operates globally across the food, health, nutrition, pharmaceutical and industrial sectors. Its portfolio includes businesses such as AB Enzymes, PGP International, SPI Pharma and Ohly, which specialises in yeast derivatives, culinary powders and lipid powders for the global food and beverage market.

Aloha has introduced a limited-edition Key Lime Protein Bar as the plant-based snack brand looks to capitalise on growing consumer demand for citrus flavours and clean-label nutrition products. Available exclusively through ALOHA’s website for a limited spring release, the new bar contains 14g of protein, 10g of fibre and four grams of sugar, while featuring a short ingredient list centred around real key lime, brown rice crisps and sunflower butter. According to the company, the bar delivers a creamy citrus flavour combined with a subtle graham cracker-style crunch, with no artificial ingredients or additives. The launch comes as lime and citrus flavours continue to gain momentum across the food and beverage industry. Aloha cited data from Mordor Intelligence showing the lime flavour segment is among the fastest-growing categories in food and beverage, while health and wellness concerns remain a major driver of purchasing decisions for consumers. Brad Charron, CEO of Aloha, said: “We're not in the business of making things that sound good on paper. Key Lime had to earn its place, real ingredients, real protein and fibre and a taste that actually delivers craveability. If it doesn't clear that bar, we don’t launch it.” The launch also reflects continued innovation within the high-protein snacking category, where brands are increasingly combining indulgent flavour profiles with nutritional claims such as high fibre, low sugar and plant-based formulations. Aloha said the Key Lime Protein Bar is produced using whole food ingredients and aligns with the company’s broader positioning around organic, plant-based nutrition. Founded as an employee-owned business, Aloha produces a range of USDA Organic protein bars and nutrition products sold through major US retailers, including Whole Foods, Walmart, Target, Kroger and Sprouts, as well as online channels including Amazon and Thrive Market. The company has also gained recognition for its sustainability credentials, operating as a certified B Corporation and Climate Neutral Certified brand.