Food-tech start-up Cosaic has announced a successful $6 million seed funding round, led by DSM-Firmenich’s investment arm, to accelerate scale-up of its yeast fermentation platform. In addition to DSM-Firmenich Ventures, the round saw participation from Swiss deep-tech investor Kickfund, and existing investors Navus Ventures and Zuercher Kantonalbank, among others. Cosaic said that despite the challenging funding environment for food-tech companies currently, the capital raised highlights investors’ continued support of technologies that are distinctive and commercially viable. Headquartered in Horgen, Switzerland, Cosaic (formerly Cultivated Biosciences) is developing a ‘new category of food ingredients’ based on yeast fermentation. Its technology platform aims to help manufacturers achieve creaminess, stability and functionality through a single ingredient, addressing formulation challenges that have traditionally been solved using multiple components and additives. The investment round will support three priorities over the company’s current phase of growth to become market-ready: regulatory work, production scale-up and industrial trials with large clients. It follows Cosaic’s partnership with Ingredion, announced in late 2025, which provided the start-up with commercial validation. Backing from major players like Ingredion and DSM-Firmenich is helping to accelerate the company’s path from product development to market entry, Cosaic said. Tomas Turner, co-founder and CEO of Cosaic, commented: “At Cosaic, we are building an ingredient that resolves the trade-offs food companies face every day between clean label, sensory performance and cost. With strong strategic backing and a capital-efficient scale-up model, we are well positioned to move from development to launch readiness.”

UK liquid egg white brand Two Chicks is expanding into new high-protein categories with the launch of savoury egg bites and a ready-to-pour pancake mix, as it looks to capitalise on rising demand for convenient, better-for-you food options. The brand’s new Eggceptional Bites range marks its entry into the chilled snacking segment. Available in two flavours, Three Cheese & Ham made with free-range eggs and Cream Cheese & Herb made with free-range egg white, the products are positioned as a portable, protein-rich snack. Each pack contains two 50g bites delivering up to 15g of natural protein, targeting consumers seeking quick, nutritious options for on-the-go consumption. The launch rolled out into Tesco stores nationwide on 13 April, tapping into the growing egg protein category, currently valued at more than £300m and projected to grow at a CAGR of 5.1% through to 2030. The expansion forms part of a wider growth strategy for Two Chicks following the recent acquisition of a majority stake by Eurovo Group, one of Europe’s largest egg producers. The brand is leveraging this momentum to broaden its portfolio beyond its core liquid egg white offering. Closely following the egg bites launch, Two Chicks is also introducing a Ready-to-Pour Pancake Mix. Designed for convenience, the 500ml format enables consumers to prepare pancakes quickly without additional ingredients. Made with free-range eggs and lactose-free, the product delivers 32g of protein per pack and is positioned as a healthier alternative for breakfast or dessert occasions. The pancake mix launched in Asda stores on 20 April and is scheduled to roll out in Tesco from 18 May, further strengthening the brand’s presence across multiple retail channels. Alla Ouvarova, CEO and co-founder of Two Chicks, said: “Demand for high-protein, natural foods is soaring as consumers look for convenient ways to support active, balanced lifestyles. The launch of Eggceptional Bites represents a significant milestone, enabling us to expand into snacking and offer a healthier alternative that fits modern lifestyles.” Anna Richey, CEO and co-founder, added: “Innovating across occasions is central to our growth strategy. Launching two new products within weeks demonstrates our commitment to bringing fresh energy into the category and meeting consumer demand with versatile, high-quality solutions.” Founded in 2007, Two Chicks pioneered the liquid egg white category in the UK retail market and has since built a strong presence across major supermarkets domestically and internationally. With its latest product launches, the company is reinforcing its position within the rapidly expanding protein-focused food and beverage sector.

Anheuser-Busch has doubled its planned investment in US manufacturing operations to $600 million across 2025 and 2026, expanding on a previously announced $300 million commitment. The investment will focus on three areas: expanding manufacturing capacity, developing workforce skills and supporting career pathways for veterans. The company said the funding will be used to upgrade facilities, advance technology systems and increase production and packaging capabilities across its brewery network, including for brands such as Michelob Ultra. Alongside the capital investment, Anheuser-Busch plans to open 15 technical skills training centres at its facilities across the US. The centres will provide training in areas including digital tools, mechanical and electrical systems and management processes. The brewer aims to upskill more than 90% of its manufacturing workforce over the next five years, building on more than 2,700 employees trained since 2022. The company is also expanding partnerships with technical trade schools to strengthen its talent pipeline and align training programmes with local skills needs. In addition, Anheuser-Busch is continuing its collaboration with the Manufacturing Institute through the Heroes Make America initiative, which supports current and former service members entering manufacturing roles. The brewer has integrated more than 20 industry credentials designed to translate military experience into relevant skills for its operations. The company is also supporting the roll-out of the Heroes Make America Talent Network, a platform aimed at helping employers identify and assess candidates’ military experience. According to Anheuser-Busch, nearly a quarter of the more than 600 SmartResumes completed across the industry to date have come through its platform. Brendan Whitworth, CEO of Anheuser-Busch said: “Anheuser-Busch’s $600 million investment is a testament to our unwavering commitment to the future of American manufacturing. By strengthening our manufacturing operations, we are creating sustainable careers – not just jobs – and investing in the people who are vital to our success." "We are proud to continue building the next generation of manufacturing leaders through our new technical training centers while also providing new opportunities in the workforce for our nation’s veterans.” Jay Timmons, president and CEO of National Association of Manufacturers, added: “Anheuser-Busch’s expanded investment is a commitment to the American worker and the future of our nation's strength in manufacturing. By partnering with the Manufacturing Institute, Anheuser-Busch is powering a new generation of opportunity for the world’s finest workforce – the manufacturing workforce." "These local technical skills training centers and partnerships with trade schools will transform careers and enable the manufacturing workforce of today and tomorrow to develop the critical skills they need to build life-changing careers, grow our economy and shape American communities.” Top image: © Anheuser-Busch InBev Michelob Ultra Beer

Aldi has committed to invest £1.1 billion in British egg production over the next five years, as the retailer moves to strengthen support for UK farmers and secure long-term supply. The investment will be delivered through new five-year long-term agreements (LTAs) with egg suppliers, running until 2030. Aldi said the contracts are designed to provide greater financial certainty, enabling farmers to invest in infrastructure, efficiency and animal welfare. The supermarket sells more than 1,500 tonnes of British eggs each week, equivalent to around 2.5 million packs, sourced from poultry farms across the UK. It is currently the second-largest retailer in the UK for free-range egg volume. Julie Ashfield, chief commercial officer at Aldi UK, said: “Our egg supply depends on British farmers, and we want to give them the certainty they need to plan ahead. “By working closely with our suppliers through long-term agreements, we’re able to provide the stability and confidence they need to continue investing in their farms, while ensuring our customers have access to high-quality, British eggs every day.” Daniel Fairbun, CEO of L J Fairbun & Son, added: “The long-term nature of Aldi’s agreements gives us the certainty to invest and keep improving how we produce British eggs. That confidence also helps us plan year after year to meet customer demand.” The move builds on Aldi’s broader strategy to expand long-term partnerships with British growers. Earlier this year, the retailer increased the number of LTAs in place with UK produce and horticulture suppliers. Aldi is targeting at least 50% of its domestic produce supply to be secured through long-term agreements by the end of 2027, as part of efforts to support more resilient supply chains.

Andritz has introduced a new generation of small-scale spray dryers, designed to help manufacturers bridge the gap between laboratory trials and industrial-scale operation. The modular portfolio supports product development, process optimisation and scale-up from pilot trials to industrial validation, as well as small-scale production. The Andritz Dedert small-scale spray dryer range comprises six models with water evaporation capacities from 5 to 250kg per hour, enabling small-scale production and process verification across multiple sectors. Systems are offered in standard execution with single-stage or multi-stage configurations, including the option to integrate a fluid bed to enhance powder properties and optimise energy use. Each unit features a modular, skid-mounted, plug-and-play design intended to shorten installation time. Andritz said its design prioritises safety and hygiene, complying with internationally recognised fire protection, safety and hygienic manufacturing standards. Typical application areas include food, dairy, nutraceuticals and chemicals. With increasing pressure to validate formulations quickly and navigate frequent product changes, operators can benefit from a flexible R&D and small-scale plant that mirrors industrial conditions, Andritz said. The design enables raid adaptation to new recipes and process parameters, allowing teams to run controlled tests, troubleshoot drying behaviour and generate reliable scale-up data without tying up full-scale production lines. This reduces development loops, enhances process predictability and helps ensure consistent powder quality. Suresh Sundararaj, global spray dryer technology manager at Andritz Dedert, said: “Our objective is to provide a clear pathway from pilot trial to validated operational conditions. These systems support data-driven decisions by combining modular configurations with proven standards in safety and hygiene.”

UK-based brand Plenish has added two new products to its functional shots portfolio, targeting digestive health and nutrient intake. The launches include a Fibre shot, made with cold-pressed ginger, lime and mint, and an Ultra Turmeric variant featuring a double-sourced turmeric blend. The Fibre shot delivers 5g of fibre per 60ml serving, equivalent to 16% of the recommended daily intake. The launch targets a widely cited gap in UK diets, with most consumers falling short of the 30g daily fibre recommendation. Plenish said the product is designed to offer a manageable way to increase intake, aligning with growing trends around “fibre-maxxing” and “fibre-layering”. The Ultra Turmeric shot contains 29g of cold-pressed turmeric and provides 100% of the recommended daily intake of vitamin B12, alongside 15% of iron. It is available in both 60ml single shots and a larger 420ml “dosing bottle” format, which the company positions as suitable for regular consumption as part of a daily routine. Both new products are offered in Plenish’s dosing bottle format, allowing consumers to portion servings over time, alongside single-shot options for on-the-go use. Russell Goldman, managing director of Breakthrough Brands at Carlsberg Britvic, the parent company of Plenish, said: “At Plenish, we’re uniquely positioned to continue to drive category growth through innovation, and responding to consumer demand for effective functional products which consumers can fit into their everyday routines". "The launch of Fibre Shots responds to a real consumer challenge of not getting enough fibre and will help consumers meet their daily fibre goals. We also want to ensure we are continuing to cater for the consumer that wants even more out of their wellness habits, and Ultra Turmeric provides a powerful hit of active ingredients, minerals and vitamins to aid recovery and offer support for everyday health goals.” The new products is available Sainsbury's stores nationwide, online and via the brand’s direct-to-consumer platform.

UK dairy-free brand The Coconut Collab has expanded its portfolio with the launch of Natural Kefir, designed for consumers prioritising their gut health. Like all products in brand’s range, it is made by fermenting coconut water and coconut milk to create a ‘creamy, tangy’ drink designed for breakfasts. The dairy-free kefir includes vitamins D, B6 and B16, contains 30% of the UK’s recommended daily calcium per 100ml and ‘billions’ of live bacteria, and offers a source of fibre. It follows the success of The Coconut Collab’s Gut Health Yog, launched in 2022, which has seen 57% growth in the last year alone. Meanwhile, the brand’s newer Protein Yog has reportedly grown by over 240% year-over-year, highlighting the demand for dairy alternatives with added health benefits. Additionally, the product contains no added sugar, sweeteners, artificial flavours or preservatives, catering to the growing number of consumers seeking clean-label options in the alt-dairy space. James Averdieck, founder of The Coconut Collab, said: “A drinkable kefir is a totally natural extension of our yogurt range. Our shoppers care about taste, and they care about health and wellness, and this launch absolutely meets all those needs.” The kefir product is available from today (22 April 2026) in Sainsbury’s and Ocado, priced at an RRP of £3.45 per 500ml bottle. Further retail launches are planned for May and June.

Fit Foods is expanding its UK footprint with the launch of a category-first Lasagne Mac & Cheese ready meal, marking a bold step into hybrid comfort food innovation as consumer demand grows for both indulgence and nutritional balance. The new product, rolling out exclusively in Morrisons stores, combines two of the most recognisable pasta dishes, lasagne and macaroni cheese, into a single chilled ready meal format. The dish layers creamy, cheese-rich macaroni with classic lasagne-style flavours, delivering a fusion concept designed to stand out in an increasingly competitive convenience category. Positioned as both indulgent and nutritionally balanced, the Lasagne Mac & Cheese contains 35g of protein and 492 kcal per 400g pack. The launch reflects a broader shift in the ready meals sector, where brands are seeking to reconcile comfort food appeal with health-conscious credentials. Owned by DMC Foods, Fit Foods has built its proposition around what it describes as “everyday health, meals that balance flavour, convenience and improved nutritional profiles. The hybrid dish taps into rising interest in mash-up foods, a trend that has gained traction across foodservice and retail as consumers seek novelty without straying too far from familiar formats. Gillian Clarke, marketing director at DMC Foods, said: "We love disrupting the category and Lasagne Mac & Cheese is one of our most exciting innovations yet." Alongside the flagship launch, Fit Foods is introducing two additional SKUs to UK shelves at Morrisons: Beef & Mash with Pepper Sauce and Thai Red Chicken Curry with Brown Rice. "Fit Foods has always been about taking the meals people already love and making them work for real life, delivering memorable flavours and balanced nutrition without the fuss," Clarke continued. Each product is launching at an RRP of £4 for a 400g pack, aligning with premium ready meal pricing while remaining accessible for regular consumption.

Guru Organic Energy Corporation has initiated legal proceedings against The Pepsi Bottling Group (Canada), seeking C$15 million (approx. USD $10.99 million) in damages and the recovery of profits tied to a competing product. The claim, filed with the Ontario Superior Court of Justice, alleges multiple breaches of a distribution agreement between the two companies, including failure to provide adequate shelf space, withholding of inventory and misuse of confidential product information. At the centre of the dispute is Guru’s allegation that Pepsi, acting as a dominant direct-store delivery distributor in Canada, failed to provide a “fair share” of shelf space to Guru products. Instead, the company claims Pepsi disproportionately allocated retail space to its own and affiliated brands, undermining agreed growth targets. Guru further alleges that during the wind-down of the partnership, Pepsi withheld inventory from retailers, creating out-of-stock situations while simultaneously requiring Guru to repurchase unsold product. The lawsuit also raises concerns over intellectual property and confidentiality. Guru claims it shared detailed specifications for a new product, “Island Breeze,” under confidentiality provisions, only for Pepsi’s Rockstar Energy line to launch a similar product, “Island Bliss,” shortly before Guru’s planned release. The company is seeking recovery of profits generated by that product, with the amount to be determined through the court process. In parallel with the civil case, Guru plans to file an application with the Canadian Competition Tribunal, requesting an inquiry into Pepsi’s conduct in the non-alcoholic beverage market. The company argues that the case raises broader competition concerns, particularly around the use of distribution power and shelf allocation to disadvantage independent brands. Pepsi has filed a separate claim seeking approximately $4.4 million in post-termination payables, including marketing spend reconciliations and inventory-related costs. Guru has stated it will fully contest the claim, adding that any potential liability is already accounted for in its 2025 financial statements and is not expected to impact future earnings. The legal dispute follows the termination of an exclusive distribution agreement signed in 2021, under which Pepsi served as Guru’s sole distributor in Canada. The agreement was terminated without cause in November 2024, with Guru completing its transition to a direct distribution model in May 2025. According to the company, the shift has already delivered improved financial performance, including three consecutive EBITDA-positive quarters and record first-quarter revenue. Management argues this demonstrates the underlying strength of the brand and suggests that prior growth may have been constrained under the Pepsi distribution arrangement. Guru has indicated it will provide further updates through regulatory filings, while maintaining focus on expanding distribution, advancing its zero-sugar product pipeline, and scaling its presence across North America.

Pladis-owned McVitie's is expanding its iconic Jaffa Cakes portfolio with the introduction of a new mango-flavoured variant. The new Jaffa Mango variant reimagines the classic format by replacing the traditional orange centre with a mango-flavoured jelly layer. The product retains the brand’s signature structure, a light sponge base topped with a fruit filling and coated in crackly dark chocolate, while introducing a sweeter, more tropical taste profile designed to appeal to consumers seeking novelty and indulgence. According to Pladis, the launch is driven by growing consumer interest in exotic and fruit-forward flavours across the snacking aisle. Mango, in particular, has seen increasing popularity in both beverages and confectionery, reflecting broader global taste influences shaping UK product development. Russell Smith, marketing manager at Pladis UK & Ireland, said: "Jaffa Cakes Mango flavour is the ideal feel-good bite for anyone craving a tropical vibe in their day. Jaffa Cakes Mango flavour is our way of keeping things fun, staying ahead of the flavour curve, and offering a playful new way to enjoy a British classic. The new launch is set to become a cult-worthy favourite.” The product is rolling out nationwide across major supermarket chains with a recommended retail price of £1.50 per 10-pack.

A new report, from the Food and Agriculture Organization of the United Nations (FAO) and the World Meteorological Organization (WMO), highlights the major risk posed by the rise of extreme heat events and their effects on agri-food systems worldwide. According to the report, titled Extreme heat and agriculture , the frequency, intensity and duration of extreme heat events have risen sharply over the past half century. These extreme heat events threaten the livelihood and health of over a billion people, causing half a trillion work hours to be lost annually – and the prospect of damage to livestock herds and crop yields is set to soar higher in future, the organisations emphasised. Extreme heat refers to situations where daytime and nighttime temperatures rise above their typical ranges for a protracted period. This leads to physiological stress and direct damage to food crops, livestock, fish, trees and human beings, with agricultural workers and systems absorbing the greatest impact. FAO and WMO’s report highlights how extreme heat ripples through these agricultural systems, and how it can interact with other climatological variables – including rain, solar radiation, humidity, wind and drought – to trigger compound effects that ‘wreak havoc’ on individuals and entire ecosystems. It gives the example of a spring 2025 event in Kyrgyzstan’s Fergana mountain range which saw temperatures stretch to 30.8°c, 10°c higher than usual. This caused a thermal shock to fruit and wheat crops, which contributed to a locust outbreak, heightened evaporation that reduced irrigation capacity, and eventually a 25% decline in cereal harvests. Rising average global temperatures and more frequent, intense extreme heat events narrow the ‘thermal safety margin’ that species rely on for biological processes that support photosynthesis, cellular regeneration and reproduction, the FAO and WMO said. Extreme heat intensity roughly doubles at 2°c of global warming, and quadruples at 3°c, relative to 1.5°c increase in average global temperatures, according to the report.   Impact on animals, crops and workers For the most common livestock species, stress begins at above 25°c, and begins lower for chickens and pigs who cannot cool themselves by sweating. Above that threshold, animals begin to suffer. Initially they seek shade, drinking more water and moving less, but persistent exposure leads to digestive tract breakdowns, organ failure and cardiovascular shock. Additionally, the FAO noted that even when not lethal, extreme heat reduces dairy yields as well as fat and protein content, worsening the carbon footprint of animal-sourced foods. Fish can suffer cardiac failure as they struggle to maintain elevated respiration rates in waters where extreme heat events reduce dissolved oxygen levels. In 2024, 91% of the global ocean experienced at least one marine heatwave. For most major agricultural crops, yield declines start at above 30°c, lower for some crops like potatoes and barley. This leads to weakened cell walls, sterile pollens and the production of toxic oxidative compounds. Meanwhile, rates of tree photosynthesis and respiration diverge under extreme temperatures, creating an energy imbalance that causes reduced growth and less carbon removal from the atmosphere. Evidence indicates a strong correlation between heatwaves and wildfires, with longer and more intense fire seasons. For agricultural workers, critically extreme heat can be fatal. The report states that the number of days each year when it is too hot to safely work may rise to 250 in many parts of South Asia, tropical Sub-Saharan Africa and parts of Central and South America.   Extreme heat as a risk multiplier Aside from extreme heat’s direct impacts, the report examines its multiplier effects. It exacerbates water stress, triggering flash droughts, and can also encourage the spread of pest and diseases. The report points to notable cases in the US in 2012 and 2017, the Russian Federation in 2010, Australia in 2018 and 2019, China in 2022, and Brazil in late 2023 and 2024, which saw soybean yields drop by 20% as temperatures averaged as much as 7°C higher for protracted periods. Data shows these events are beginning earlier, lasting longer and exposing more cropland, forested areas and human populations to their impacts. Lasting effects include hardened soils with reduced water absorption ability and greater erosion vulnerability. Case studies presented in the report include a heatwave that covered 3 million square kilometres in North America in 2021. Peak temperatures rose to four standard deviations above normal, leading to major yield drops in fruit orchards and a spike in forest fires. Remote sensing analysis and ground surveys revealed multiple feedback loops were activated, such as dry soil conditions intensifying the heating effect of solar radiation.   Recommendations for the sector Several key recommendations are made in the report, including the implementation of adaptative measures like selective breeding and crop choices adjusted to the new climate reality. It also recommends adjusting planting windows and altering management practices that can shelter systems from extreme heat’s impacts. Early warning systems can also aid farmers critically in responding to such events, while access to financial services such as insurance schemes underpins all categories of adaptation options, FAO stressed. While technical solutions are necessary, the report warns that they will be insufficient without addressing socio-economic barriers in low- and middle-income countries, including limited access to information, education and training. “Protecting the future of agriculture and ensuring global food security will require not only building on-farm resilience but also exercising international solidarity and collective political will for risk sharing, and a decisive transition away from a high-emissions future,” the report concludes.

Danone has announced a €20 million investment aimed at significantly expanding its Skyr production capacity in France. The investment, scheduled for 2026, will focus on two historic production sites in the region: Ferrières-en-Bray and Le Molay-Littry. Together, these upgrades are expected to strengthen the company’s ability to meet growing consumer demand for high-protein dairy products, particularly Skyr. At Ferrières-en-Bray, considered the birthplace of Danone Skyr in France, the company will install two new production lines. This expansion is set to increase the site’s Skyr production capacity by more than 80% by 2027. Meanwhile, the Le Molay-Littry facility will begin producing Skyr for the first time, supported by the integration of dedicated processing technology and new equipment. The upgrades at this site are also expected to contribute to a reduced carbon footprint. The initiative forms part of Danone’s broader strategy to modernise its French manufacturing footprint and localise production. The company has set a target to relocalise 45,000 tonnes of product in France by 2026, with Normandy playing a central role in that effort. Danone’s focus on Skyr aligns with wider category growth trends. In its latest financial update, the company highlighted strong momentum in high-protein dairy segments, including Skyr and kefir, which contributed to a +2.7% like-for-like sales increase in Q1 2026. Beyond capacity expansion, the investment underscores Danone’s continued commitment to local sourcing and regional partnerships. The company has operated in Normandy for over a century and relies exclusively on French milk, sourced locally.