Plans by Harrogate Spring Water to expand its bottling facility have been blocked by the local council, marking a setback for the company’s proposed development. The decision comes after the company had defended its woodland expansion plans ahead of a final council decision, with the proposal previously recommended for approval by council officers. The Danone-owned water company aims to extend its operations into an area of woodland near its existing site in Harrogate, which it said would impact around 500 trees in the area, with a company spokesperson telling FoodBev that the proposed tree planting and site development efforts mean significantly more trees would be planted than lost. Richard Hall, managing director of Harrogate Spring Water, expressed disappointment at the outcome, pointing to broader challenges within the UK planning system. “The challenges UK businesses face with the planning system are well documented and we are disappointed by the committee’s decision,” he said. Hall added that the company had addressed concerns raised during earlier discussions and had worked with both council officers and the local community throughout the process. “Our plans have been recommended for approval by the council and we have addressed the two reasons given for deferring this decision at the previous meeting,” he said. “Throughout this process, we have worked constructively with officers and the local community to strike the right balance between sustainable development and economic growth.” The proposed expansion was positioned as a significant local investment, including the creation of more than 50 jobs and an estimated £2.3 million annual contribution to the local economy. However, the plans drew criticism from campaigners and environmental groups, who argued that the loss of established woodland cannot be offset by new tree planting elsewhere. The company said it will now consider its next steps following the decision, while reaffirming its longer-term commitment to the site and surrounding community. “We are confident in our plans and will carefully consider next steps. Our commitment to investing in the business and community remains unchanged.” Top image: © Harrogate Water Brands

GEA has expanded its injection portfolio with the launch of the MultiJector 500, a new brine injection system designed for small- to mid-capacity marination lines across meat, poultry and fish applications. The system, which joins GEA’s MultiJector family and succeeds earlier 450mm-width models, is intended to help processors improve product consistency, line availability and sanitation efficiency. Developed for operators handling products such as ham, deli meats, bacon, poultry and fish, the MultiJector 500 is aimed at increasing throughput, enabling greater product flexibility and supporting compliance with evolving hygiene, safety and sustainability requirements. At the core of the system is an application-specific needle configuration, with processors guided towards either 2mm or 4mm OptiFlex needles depending on product type and process requirements. Needle diameter and density determine the injection pattern, which influences how evenly brine is distributed throughout the product. More uniform distribution can help reduce risks linked to uneven curing, including microbiological issues, yield loss and inconsistent quality. The system also allows for relatively fast changeovers between applications, enabling processors to switch product categories without extended downtime. Willem Poos, product manager at GEA, said: ““Processors in the small- and mid-capacity range are under pressure due to greater recipe variation, that results in more and shorter runs and tighter operating margins at the same time. The MultiJector 500 was developed to provide a more adaptable injection platform while optimising the process factors that most often affect uptime, retention and cleaning effort.” In meat processing, injection plays a key role in determining product safety, yield and uniformity. Retention – the ability of a product to hold injected brine during subsequent stages such as tumbling or thermal processing – is particularly important. Poor retention can result in drip loss, affecting both product appearance and shelf life. GEA said the MultiJector 500 has been engineered to address these challenges through an updated drive system, improved brine distribution and continued use of its OptiFlex needle technology. The revised drive concept is designed to reduce mechanical stress on products while supporting consistent injection results. The system has also been developed in response to changing formulation trends. In bacon production, for example, reduced sodium and nitrite levels in cleaner-label formulations can weaken the curing process, making precise brine distribution more critical. For these applications, GEA offers a 2mm needle option with a tighter injection pattern to improve accuracy. Poultry processing presents different challenges, as its more delicate tissue structure can lead to faster contamination of recirculated brine. This can increase the risk of needle clogging and unplanned downtime. To address this, the MultiJector 500 can be configured with a ScreenFilter module as part of GEA’s Modular Injector Filter system, designed to maintain brine cleanliness in more demanding applications. Filtration is positioned as a key element of the system, with clogged needles affecting both product quality and production continuity. According to GEA, the modular filter concept is designed to simplify cleaning while maintaining brine quality. The machine also features a tool-free belt removal system, enabling cleaning in under ten minutes. This is intended to reduce the time, labour and water typically required for intermediate cleaning, as well as limiting brine waste. For ham and deli applications, where processors often manage a wider product range and smaller batch sizes, the system offers a 4mm needle configuration. This set-up includes optimised height adjustment and smoother needle head movement to support gentler handling and increased productive time. The hygienic design also allows for quick rinsing and rapid exchange of needles and needle blocks during changeovers. GEA said the launch comes as processors face ongoing pressure to balance product quality with leaner formulations and more efficient resource use. Common operational challenges include uneven brine distribution, clogged needles, repeated cleaning cycles and time-intensive sanitation processes, all of which can impact throughput, water use and labour. The company noted that, in some cases, uninterrupted operation over an eight-hour shift without filter cleaning or needle replacement could save one to two hours of production time. Additional efficiencies may come from reduced water consumption and lower brine losses. The MultiJector 500 forms part of GEA’s wider marination line offering, alongside the MultiJector 700, within systems that can include defrosting, brine preparation, injection, tenderising and tumbling. These integrated lines are designed to allow processors to configure operations around specific capacity requirements and product mixes.

The food and beverage landscape is evolving faster than ever. Consumers across the globe are demanding cleaner labels, recognisable ingredients and products that align with their values. Colour plays a crucial role in shaping these expectations, often long before taste or texture even come into play. Yet as the world moves away from artificial and petroleum-based dyes, many manufacturers still wonder how to make the switch without compromising performance, vibrancy or stability. The answer is simpler than you think. Exberry by GNT, the global pioneer in plant-based colour solutions, has released a comprehensive new white paper that shows manufacturers exactly how to transition from artificial dyes to natural, plant-based alternatives, seamlessly, safely and successfully. Whether you’re developing confectionery, beverages, dairy, bakery or savoury applications, this resource was created to empower your team with practical insights and ready‑to‑apply knowledge. Inside the white paper, you’ll discover why plant-based colours are no longer just a 'nice to have' but the new industry standard. Consumer expectations for clean labels have skyrocketed, and with regulatory pressure increasing, particularly in markets signaling the phase‑out of petroleum‑derived dyes, future‑proofing your portfolio has never been more urgent. Exberry colours, made from fruits, vegetables, plants, algae and seeds, offer a direct path forward with shades that are vibrant, stable, and fully aligned with modern market demands. But the journey from artificial to natural doesn’t need to be complicated. The white paper introduces 'The Simple Switch,'  GNT’s structured, expert‑guided approach to supporting manufacturers throughout every step of their reformulation projects. From colour matching and application testing to regulatory guidance and stability optimization, Exberry provides hands‑on support backed by more than 45 years of global expertise. One of the most valuable sections of the white paper is the detailed Color Guide, which breaks down the full colour spectrum, from yellows and oranges to reds, pinks, blues and even green‑brown blends. You’ll learn which raw materials deliver optimal performance, how different pigments behave under various pH and temperature conditions, and how Exberry solutions can replace commonly used artificial dyes in real‑world applications. The guide gives development teams the clarity and confidence needed to reformulate without guesswork. You’ll also gain a behind‑the‑scenes look at GNT’s vertically integrated supply chain built on long‑term farmer partnerships, sustainable crop cultivation, and traceable raw material sourcing. With the majority of Exberry crops grown under controlled conditions and supported by GAP-aligned agricultural practices, manufacturers can count on reliability, consistency, and transparency year‑round. If you’re ready to unlock clean‑label innovation, differentiate your portfolio and future‑proof your brand, this white paper is your essential next step. Download the white paper now and discover how plant‑based colour can elevate your product – from concept to shelf, naturally.

UK manufacturer BakeAway has launched a new ready-to-bake cookie dough brand, Doh!, aiming to bring bakery-style treats to consumers’ own kitchens. The brand aims to ‘reinvent cookie dough for a new era of indulgence.’ The range is designed for versatility, allowing consumers to bake cookies to their taste – whether gooey, chewy or crispy. Doh!’s versatility also expands beyond traditional cookies, with consumers able to divide, shape, twist or flatten the dough to create traybake cookie bars, mini bites, skillets, cookie cups and other trending formats. The range launches in two flavours, Double Choc Chunk and Salted Caramel. It launched into selected retailers on 20 April with an RRP of £3.25. Elliot Cantrell, head of new product development at BakeAway, said: “We’re pleased to launch Doh!, our new cookie dough designed to meet the growing demand for straightforward home baking”. “While the taste speaks for itself, the strength and dynamism of the brand has also been a huge driver in retailer engagement ahead of launch…The playful packaging and easy-to-use format will ensure Doh! stands out on the shelf while giving shoppers the flexibility to create their perfect bake and enjoy a premium treat experience.”

German retailer Edeka has launched the next phase of a climate protection project aimed at reducing greenhouse gas emissions across its milk supply chain, working in collaboration with four dairy producers and academic partners. The initiative brings together EMP Milchhof Prenzlau, NordseeMilch, Royal A-ware and Molkerei Gropper, with scientific support from Leuphana University Lüneburg. The partners are developing a standardised, transparent and scalable system to measure and cut emissions, as part of efforts to advance their sustainability targets. The project focuses on making conventional dairy supply chains more sustainable, rather than targeting premium or niche programmes. By working closely with dairy farmers, the partners aim to ensure practical, data-driven solutions that can be applied across the wider sector. In its current phase, the project is developing a standard for data collection and emissions calculation aligned with the Science Based Targets initiative (SBTi). The aim is to improve the comparability, traceability and consistency of emissions data. Existing knowledge and initiatives from participating dairy producers are also being consolidated, with measures assessed based on climate impact, economic viability and feasibility. Alongside this, the project includes the development of training programmes, pilot testing and targeted support for dairy farmers. From 2027, the focus will shift towards scaling the most effective measures across the full value chain, particularly those with the greatest potential for emissions reduction. Each dairy partner contributes specific expertise reflecting different production models across Germany. EMP Milchhof Prenzlau represents East German agricultural structures, while NordseeMilch brings experience from cooperatively organised farms in northern Germany. Royal A-ware contributes knowledge in implementing emissions reduction measures through established market concepts, and Molkerei Gropper provides practical insights from its ‘Klimahöfe’ project in central and southern Germany. Leuphana University Lüneburg is supporting the project by exploring new forms of collaboration for future-proof supply chains, while consultancy firm Quantis is responsible for independent project management. Edeka said the initiative is intended to create a practical, scientifically grounded model for climate protection in the dairy sector, designed to be transferable and scalable. The long-term goal is to establish a transparent industry solution that can be adopted by additional dairy producers, farmers and organisations.

Swiss food-tech start-up Planetary has successfully raised around $28 million to support the growth of its global fermentation platform. The company, based in Geneva, successfully raised CHF 16 million (approx. $20 million) in a Series A equity financing round, supplemented by CHF 6 million (approx. $7.5 million) in credit. This brings its total funding to CHF 32 million (approx. $40 million). Radikal Capital and Oetker Ventures led the funding round, with participation from Royal Cosun, Arc Investors, Green Generation Fund, AgriFoodTech Venture Alliance, Astanor Ventures and XAnge. Planetary operates a full-stack platform spanning bioprocess design, scale-up and industrial manufacturing via its BioBlocks system. The system aims to support partners in bringing fermentation-based food ingredients to market efficiently. The company licenses its technology to agro-industrial players, particularly sugar companies, to enable conversion of low-value side streams into high-value proteins, fibres and enzymes. Following the nationwide launch of its mycoprotein fillet with retailer Aldi Suisse last year , at price parity with the retailer’s conventional chicken products, Planetary is rolling out additional launches across Europe under its B2B brand Libre. Innovations span categories including meat and dairy alternatives, meat hybrid products, and fibre- and protein-rich products. Planetary is also expanding its sugar-to-protein upcycling technology globally, including initiatives to enable ‘ultra-low-cost’ mycoprotein production – below $1 per kg – through partnerships with agri-food players in sucrose-rich and protein-deficient regions. Industrial-scale production is already operational in Aarberg, Switzerland, and the company is actively welcoming new partnerships to join its growing pipeline of collaborators. David Brandes, CEO and co-founder of Planetary, said: “Raising capital outside AI and defence now requires far more focus and resilience than it did just a few years ago. Yet, recent geopolitical turmoil and commodity volatility only strengthen the case for a sovereign, circular, and high-quality food system: stay the course and hold the line, nothing worth building comes easy.”

Soft drink disruptor Candy Can is expanding its novelty-led portfolio through a new licensing partnership with Perfetti Van Melle, bringing the Bubblicious brand into the ready-to-drink space for the first time. The collaboration debuts with a special-edition Bubble Gum flavour, inspired by Bubblicious’s 'The Original One,' translating the brand’s signature sweet, juicy profile into a carbonated beverage format. The launch signals the first in a planned pipeline of co-branded SKUs, with additional variants, including a Watermelon flavour, already slated for release. Positioned squarely at the intersection of nostalgia and innovation, the new product reflects Candy Can’s strategy of reimagining familiar confectionery experiences as modern beverages. The drink is designed to evoke childhood associations while appealing to contemporary consumers seeking playful, limited-edition offerings. Sander de Jonge, founder of Candy Can, said: "We are thrilled to partner with Bubblicious to create a beverage that is both nostalgic and refreshingly new. This collaboration captures the essence of fun, flavour and creativity. As we continue expanding our line-up, flavours like this allow us to surprise consumers in unexpected and exciting ways.” The special edition Bubble Gum will roll out in major retailers across Canada beginning April, featuring bold and energetic packaging that merges Bubblicious’ visual identity with Candy Can’s colourful, flavour-driven design style. Carla Fernández-Moreno, food and beverage licensing manager at Perfetti van Melle, added: "This collaboration is a fantastic way to bring Bubblicious’ iconic flavour, along with its brand-new eye-catching look, into an exciting new format. Doing so alongside Candy Can makes perfect sense, as both brands share the spirit of fun, creativity, and innovation." The product will roll out across major Canadian retailers from April, supported by packaging that blends Bubblicious’ vibrant, youth-oriented branding with Candy Can’s colourful design language. For Perfetti Van Melle, the move reflects a broader push to extend core IP into adjacent categories. Bubblicious joins a roster of globally recognised brands, including Chupa Chups and Mentos, a being actively developed through licensing into food, beverage, and lifestyle segments. For Candy Can, the partnership underscores its evolution from niche novelty brand to a more structured innovation platform. The company has built momentum through limited-edition drops and flavour experimentation, leveraging social media engagement and collectable-style releases to drive consumer interest. Looking ahead, Candy Can confirmed further launches in 2026, including an Ice Pop flavour inspired by North America’s classic rocket popsicles, another play on retro taste profiles designed to resonate across generations.

Mars, Incorporated and Olam Food Ingredients (OFI) have announced a five-year strategic collaboration aimed at advancing climate-smart cocoa production in Ecuador, as part of their shared ambition to achieve net zero emissions by 2050. The initiative, running from 2025 to 2029, builds on more than 15 years of global collaboration between the two companies and a decade of joint work in Ecuador. It focuses on scaling regenerative agriculture practices across their shared cocoa supply chain, with an emphasis on reducing greenhouse gas emissions, improving farm productivity and strengthening farmer resilience. In its initial phase, the programme will support over 960 farmers across key cocoa-growing regions, including El Oro, Esmeraldas, Guayas, Los Ríos, Manabí and Santo Domingo. The project will cover more than 9,000 hectares of farmland with producers transitioning from traditional full sun monoculture systems to multistrata agroforestry models. These systems are designed to mimic natural forest ecosystems, enhancing biodiversity, improving soil health and boosting yields while providing natural protection against pests and disease. Benjamin Guilbert, global vice president, Cocoa at Mars, said: “Building on our long-standing collaboration in cocoa sourcing, this effort demonstrates our belief that when companies share common goals, they can deepen cooperation and drive more meaningful impact at scale. We value OFI’s ongoing commitment to helping Mars realise our vision of a more modern, inclusive and sustainable cocoa ecosystem that can support farmers and the environment.” Participating farmers will also gain access to tools and training to implement low-carbon fertilisers, improved crop residue management techniques and biochar applications. Together, these measures aim to increase carbon sequestration, reduce emissions and improve long-term viability. The companies estimate that around 4,800 people in surrounding communities will benefit from the initiative. Andrew Brooks, head of cocoa sustainability at OFI, added: “Our latest climate action collaboration with Mars is sparked by our shared, science-based net zero ambitions to create change for a stronger food system so we can continue to enjoy the chocolate products we all love. Working jointly in Ecuador for 10 years, we’re developing local insights to help accelerate positive impact for the people and landscapes vital for cocoa.”

Swedish confectionery brand Sockerbit is deepening its presence in the US market with the launch of a new product, Sour Foamy Lips & Skulls, now available in 1,600 stores nationwide. The new offering builds on Sockerbit’s reputation for premium sweets made with clean-label ingredients. Sour Foamy Lips & Skulls feature a soft, airy texture paired with a sour coating and fruit-forward flavour profile, including raspberry, strawberry and forest fruits. The product aligns with the company’s broader commitment to non-GMO formulations free from high fructose corn syrup, trans fats and artificial dyes. Co-founder Florence Bara said: “At Sockerbit, we aim to bring a sense of joy and discovery to the candy category. This launch reflects our approach of combining nostalgic Swedish candy shapes with modern textures and flavours, creating something both familiar and new for American shoppers.” Sour Foamy Lips & Skulls join a growing portfolio of products available at Target, including the brand’s Sweet Mix, Sour Mix and Strawberry Dream assortments. Founded in 2010, Sockerbit has evolved from a boutique retail concept into a wholesale brand distributed in more than 3,000 locations across the country. Its emphasis on ingredient transparency and design-forward merchandising continues to resonate with consumers seeking elevated yet accessible indulgences.

The Carlsberg Group has announced an expansion of its strategic partnership with PepsiCo, with a new agreement that will see the brewer become PepsiCo’s bottler in Denmark, Finland and the Baltic states from 1 January 2029. Carlsberg has served as PepsiCo’s bottler in Sweden and Norway for more than 25 years. Under the new agreement, the partnership will be extended to cover all Nordic markets as well as the Baltics. From 2029, Carlsberg will take over the production, sale and distribution of PepsiCo’s beverage portfolio in Denmark, Finland, Latvia, Estonia and Lithuania. Following the agreement, Carlsberg will hold PepsiCo bottling appointments across 14 markets spanning Europe, Central Asia and South-East Asia, including the UK, Ireland, Switzerland, Kazakhstan, Kyrgyzstan, Cambodia and Laos. Carlsberg’s existing bottling agreements with The Coca-Cola Company in Denmark and Finland will remain in place until they expire on 31 December 2028. Carlsberg Group CEO Jacob Aarup-Andersen said the move would strengthen the company’s long-standing partnership with PepsiCo. “We’re very pleased that we’ll become the sole PepsiCo bottler in the Nordics and the Baltics. This is an exciting move, solidifying our longstanding strategic partnership with PepsiCo. The growth prospects and value creation opportunities from a business model which combines the Carlsberg and PepsiCo beverage portfolios are truly significant." He added that the companies would look to further leverage PepsiCo’s beverage portfolio and explore opportunities to expand the partnership further. Eugene Willemsen, CEO of PepsiCo International Beverages, said: “We’re pleased to further strengthen our collaboration with Carlsberg by adding five markets in January 2029. The expanded Carlsberg partnership announced today will provide exciting new growth opportunities for both parties.”

Cornetto is expanding its UK range for summer with the launch of a more indulgent format, Cornetto Max, alongside recipe upgrades and new flavours across its portfolio. The new Cornetto Max line has been developed in response to demand for more indulgent, textured ice cream. It features multiple layers, including a chocolate disk top, a sauce centre and two ice cream flavours. The range launches in two variants: Hazelnut & Chocolate, which combines chocolate and hazelnut ice cream with a salted hazelnut sauce and a chocolate disk topped with hazelnut pieces; and Pistachio, pairing pistachio and vanilla ice cream with a pistachio sauce, finished with a white chocolate disk and roasted pistachio pieces. Both retain Cornetto’s signature chocolate cone tip. Emily Godding, senior brand manager for Wall’s Snacking UK at The Magnum Ice Cream Company, said the brand is focused on evolving its range to maintain shopper engagement, adding that the new launch “provides maximum indulgence with maximum layers”. Cornetto Max is now available across major UK grocers and wholesalers. The launch is supported by a £6 million media investment spanning TV, radio and out-of-home advertising, including a 3D activation in Piccadilly Circus. Alongside the new line, Cornetto has reformulated its core range, introducing a crunchier cone, an updated ice cream mix and a new structure designed to deliver a more consistent flavour throughout. The brand has also added new flavours across its ranges. Cornetto Soft Caramel joins the soft range, combining caramel and vanilla ice cream with a salted caramel sauce in a chocolate-lined wafer cone. In the core range, a new Chocolate variant features chocolate and vanilla ice cream topped with dark chocolate curls, available in a six-pack format.

Warburtons has unveiled a major investment programme exceeding £100 million as it marks its 150th anniversary. Central to the strategy is the acquisition of the former Rathbones bakery site in Wakefield, purchased from Myton Food Group for an undisclosed sum. The facility will become Warburton’s 13th bakery once redeveloped, with production expected to begin in September 2026. The site is set to create more than 40 roles across manufacturing, warehousing and logistics and will focus on producing core Warburtons branded lines while supporting innovation pipelines. Chairman, Jonathan Warburton, said: “We’re extremely pleased to have agreed a deal on the former Rathbones site and look forward to welcoming new colleagues to the business very soon. Our family business takes a long-term approach, investing in our infrastructure to ensure we not only meet consumer needs today, but are set up to do so for the future.” Alongside the Wakefield acquisition, the bakery group is also expanding its gluten-free capabilities with a major redevelopment of its Newburn facility. The site, already the sole production hub for the company’s gluten-free range since 2011, is being upgraded into a modern state-of-the-art bakery with completion targeted for autumn 2026. The investment programme will also feature a new logistics centre in Biggleswade, which will enhance Warburton’s supply chain, supporting its network of bakeries and depots to deliver more than two million products daily to approximately 18,500 outlets. This is in addition to a new pancake production capability, which has been installed at its Bolton bakery and two additional crumpet lines at its Burnley site. The latest round of investment builds on Warburton’s 2025 acquisition of a former Roberts Bakery site in Ilkeston, which has been fully operational since December 2025 and is already contributing to output across its product range. Employing more than 5000 people across 12 bakeries and 18 depots, Warburtons remains one of the UK’s leading bakery brands, holding a 20% market share. Its portfolio spans over 70 products, including wrapped breads, crumpets, bagels, rolls and flatbreads distributed nationwide. Founded in 1876 by Thomas and Ellen Warburton as a small grocery shop in Bolton, the business is now led by the fifth generation of the Warburton family.