Better Dairy has achieved Self-Affirmed Generally Recognized as Safe (GRAS) status for its precision-fermented lactopontin ingredient, paving the way for its commercial introduction in the US nutrition and supplements market. The company said the regulatory milestone makes its ingredient the first commercially available supply of precision-fermented lactopontin, as well as the only commercially available source of lactopontin in the US. Lactopontin is a protein naturally found in human and bovine milk. According to Better Dairy, the protein plays a role in biological signalling pathways linked to tissue growth, repair and renewal. The company is positioning the ingredient as a functional nutrition solution that could support product development across areas including healthy ageing, gut health, immune health, joint health, skin health and sports recovery. Unlike conventional nutritional ingredients that primarily provide nutrients to the body, Better Dairy said lactopontin could interact with existing biological processes, opening opportunities for a new category of functional nutrition products. The company also sees potential for lactopontin to complement established functional ingredients, including collagen, lactoferrin and probiotics. Rather than replacing these ingredients, Better Dairy said lactopontin could be incorporated alongside them to create products that combine multiple functionalities and build on ingredients already familiar to consumers. Jevan Nagarajah, founder and CEO of Better Dairy, said: “For decades, nutrition has largely been about giving the body more of something – more protein, more vitamins, more minerals. We believe the next big opportunity is different – it's about understanding how nutrition can help the body make better use of its own biology.” Nagarajah added that the company believes lactopontin could enable a new generation of functional products by bringing a naturally occurring signalling protein into nutrition and supplements. Although lactopontin occurs naturally in milk, its use as a functional ingredient in nutrition and supplements has historically been limited. Better Dairy has developed a precision-fermentation process to produce the protein, enabling it to establish a dedicated supply for potential commercial applications. The Self-Affirmed GRAS determination follows the development of a safety dossier covering the ingredient’s composition, manufacturing process, purity, specifications and safety, according to the company. An independent panel of qualified experts unanimously concluded that Better Dairy’s lactopontin is safe under its intended conditions of use based on the evidence presented by the company. The GRAS status provides a safety basis for the ingredient’s intended use in the US and clears a pathway towards commercial launches. Better Dairy said it is now working with customers on new products containing lactopontin, with launches expected in the coming months. The company is continuing to pursue separate regulatory pathways for lactopontin in other markets, including Europe and Asia. It is also seeking additional regulatory approvals for the ingredient, including its use in early life nutrition in the US.

Pepsi has expanded its flavoured cola portfolio with the launch of Pepsi Vanilla & Cream and Pepsi Zero Sugar Vanilla & Cream in the US. The new limited-edition variants combine Pepsi's signature cola flavour with notes of vanilla and cream, offering consumers a seasonal addition to the brand's existing range. The launch builds on Pepsi's existing flavoured cola portfolio, which includes Pepsi Wild Cherry, Pepsi Zero Sugar Wild Cherry and the more recently introduced Pepsi Wild Cherry & Cream and Pepsi Zero Sugar Wild Cherry & Cream. Gustavo Reyna, vice president of marketing at Pepsi, said: “Pepsi has always known how to make great-tasting cola even more exciting, and our newest flavors are the latest example. If you're looking to indulge in a little treat this season, Pepsi Vanilla & Cream brings rich vanilla and smooth cream flavours to the unmistakable taste of Pepsi for something that feels nostalgic, new and undeniably delicious.” Pepsi Vanilla & Cream is available alongside a zero-sugar version, which contains no sugar or calories. Both products are available from 19 October in 12-pack cans and 20oz bottles. The limited-edition products are available at retailers across the US while stocks last.

Swiss chocolate manufacturer Lindt & Sprüngli has announced that group CEO Adalbert Lechner will leave the company, with former CEO Dieter Weisskopf taking over on an interim basis, effective immediately. Adalbert Lechner The leadership change follows a decision by the company's board of directors that new operational leadership is needed to restore consistent growth and capitalise on opportunities across its global markets. Lechner departs after 33 years with Lindt & Sprüngli, during which he held several leadership positions and contributed to the group's international expansion. Meanwhile, Weisskopf, currently vice chairman of the board of directors, previously served as group CEO until 2022. He will lead the company while the board searches for a permanent successor, with an appointment expected in the second quarter of 2027. Ernst Tanner, executive chairman of Lindt & Sprüngli's board of directors, said: “The board is convinced that this leadership change will drive future growth. Our brands and market positions are strong and our focus continues to be on delivering exceptional products and experiences for our consumers and on profitable growth for our shareholders.” Weisskopf said his immediate priorities will include returning Lindt & Sprüngli's European business to growth while building on its performance in North America and Asia Pacific markets, including Australia, China and Japan, where the company continues to gain market share. He added: “We will invest significantly in our brands while improving our profitability. My task is to hand over to the next CEO a company with renewed momentum.” Tanner thanked Lechner for his contribution, acknowledging his role in shaping the company's growth over more than three decades. Leadership changes in Germany and Austria Alongside the group CEO transition, Lindt & Sprüngli has announced changes to its leadership teams in Germany and Austria. Michal Spiller, CEO of Lindt & Sprüngli Germany, will leave the company after 23 years. He will be succeeded by Ali Kulein, currently CEO of the Austrian business, subject to formal approval by the local supervisory board. Fabian Reinhardt, currently head of global sales, will take over as CEO of Lindt & Sprüngli Austria. Both appointments will take effect on 26 October 2026.

Primo Brands has opened a new 200,000-square-foot manufacturing facility for its premium spring water brand The Mountain Valley in Hot Springs, Arkansas. The multi-million-dollar greenfield factory is the first new manufacturing facility opened by Primo Brands since its formation following the company’s 2024 merger. The facility has been developed to increase production capacity for The Mountain Valley, which has experienced significant demand growth in recent years. The brand sources its spring water from the Ouachita Mountains and has been bottling water in Hot Springs since 1871. The new site includes one retail high-speed production line and two large-format production lines, alongside logistics and warehouse space. Primo Brands said the facility will modernise manufacturing operations and enable more efficient production. Eric Foss, chairman and CEO of Primo Brands, said: "The Mountain Valley grew because people found it, loved it, and told their friends. When a brand earns that kind of loyalty, our job is to make sure there's enough of it to go around." The company said The Mountain Valley's growth has been driven primarily by word-of-mouth recommendations, with the brand increasingly being consumed in restaurants and fine dining settings, as well as through home delivery in 2.5- and 5-gallon glass jugs. The opening comes as demand for packaged water continues to grow in the US. According to Beverage Marketing Corporation data cited by Primo Brands, water has been the country's leading packaged beverage by volume for 11 consecutive years. In 2025, water accounted for 46% of refreshment beverage volume, having surpassed soda. Premium water has emerged as one of the fastest-growing segments of the category, with consumers increasingly selecting products based on factors including source, taste and quality. The Mountain Valley's spring water is naturally filtered through sandstone and shale in the Ouachita Mountains, giving it its characteristic minerality and crisp taste. The brand is also recognised for its green glass bottles. The factory opening was marked by a ribbon-cutting ceremony attended by Arkansas Governor Sarah Huckabee Sanders, Congressman Bruce Westerman, state and local officials, community leaders and employees. Primo Brands said the investment will also support employment in the Hot Springs area, where The Mountain Valley has been part of the local community for more than 150 years. The company owns The Mountain Valley alongside premium water brand Saratoga. According to Primo Brands, the two brands are among the five fastest-growing premium water brands in the US. Top image: © The Mountain Valley

De’Longhi Group has completed the acquisition of an additional 26.46% stake in its professional coffee division, which includes La Marzocco and Eversys, for €662.5 million, increasing its ownership from 61.56% to 88.02%. The transaction, completed on 16 October 2026, saw De’Longhi acquire the entire shareholding held by DLI Limited, with the remaining 11.98% continuing to be held by existing minority shareholders. The professional division reported revenues of €569 million for the 12 months ending 30 June 2026, representing a 38% increase. Adjusted EBITDA reached €172 million, equivalent to a margin of 30.2%. Based on these results and its growth prospects, the division was valued at an enterprise value of €2.36 billion and an equity value of €2.5 billion. Since the announcement of the combination of La Marzocco and Eversys in December 2023, the division's revenues have grown by more than 50%, while adjusted EBITDA has doubled. Its equity valuation has also increased from €1.28 billion at the end of 2023. Fabio de’Longhi, CEO of De’Longhi Group, said: "Thanks to the strategic investment in the business combination between La Marzocco and Eversys, together with the division's excellent results over recent years – with projected revenue exceeding €600 million by the end of 2026 – we have strengthened our market leadership in professional coffee sector, creating an additional growth engine for the group." He added that increasing the group's stake would boost the professional division's contribution to net profit, simplify its ownership structure and strengthen its position in the professional coffee market. The acquisition was funded through a combination of De’Longhi's existing cash reserves and dedicated debt facilities. As of 30 June 2026, the group reported a positive net financial position of €687 million. The remaining minority shareholders will retain their existing rights, including the option to request an initial public offering (IPO) of the professional division from March 2028 or a demerger through the distribution of shares from March 2029. As DLI Limited is a related party to De’Longhi, the acquisition was classified as a related-party transaction of greater importance. It received unanimous approval from the company's board, following a favourable opinion from the Independent Directors Committee, with chairman Fabio de’Longhi and vice-chairman Silvia de’Longhi abstaining.

US functional nutrition brand Jimmybar! Functional Protein has launched what it describes as the world’s first Creatine + Protein Trail Mix, combining 12g of protein and 5g of creatine per serving in a ready-to-eat snack format. The new product is available exclusively through its website and made its debut at the 2026 Mr. Olympia bodybuilding competition in Las Vegas. The launch comes one year after the company introduced its Creatine + Protein Bar at the same event. The trail mix has been developed to offer consumers a convenient alternative to traditional creatine powders and shakes, with the company positioning it as an everyday functional snack. Jim Simon, CEO and co-founder of Jimmybar!, said: “We saw a problem with traditional creatine consumption, so we solved it by creating revolutionary products that fit into people's everyday lives." The new range comprises five varieties, each combining creatine bites with traditional trail mix inclusions. Wild Strawberry Crunch combines strawberry creatine bites with white chocolate chips, pretzels, raisins and almonds, while Chocolate Peanut Butter Blast features chocolate peanut butter creatine bites, white chocolate chips, peanuts, raisins and pretzels. Blueberry Lemon Crumble combines blueberry lemon creatine bites with white chocolate chips, pretzels, dried blueberries and almonds. Fudge Brownie Bliss includes double fudge brownie creatine bites, white chocolate chips, peanuts, raisins and pretzels. The fifth variety, Orange Cream Swirl, combines orange creatine bites with pretzels, white chocolate chips and almonds. Three of the varieties – Wild Strawberry Crunch, Blueberry Lemon Crumble and Orange Cream Swirl – also contain collagen. The products are available in 10-count and 20-count formats, including single-flavour and variety-pack options. Jimmybar! said the new product builds on its “Real Food First” philosophy and its focus on incorporating functional ingredients into familiar food formats. The company was founded in 2014 by siblings Jim Simon and Nettie Del Prete and manufactures its products in-house at its Illinois headquarters. Nettie Del Prete, co-founder of Jimmybar!, led the development of the trail mix range, creating the five varieties to combine sweet and savoury flavours with protein and creatine. The launch comes as creatine continues to move beyond traditional sports nutrition and into more mainstream functional nutrition products, with brands exploring convenient formats that can be consumed without preparation. Jimmybar! said its trail mix is designed to provide a daily serving of creatine without the need for powders or shakers. The brand's wider portfolio includes products featuring functional ingredients such as creatine monohydrate, plant-based caffeine, MCT oil, omega-3s, turmeric and collagen. The new Creatine + Protein Trail Mix is currently sold exclusively through Jimmybars.com, with the company continuing to expand its distribution across the US and Mexico.

New research reveals that the number of global patent applications for high-protein foods hit a record high of 5,626 in the year to 30 June 2026, up from 5,148 the previous year. The research, by intellectual property (IP) law firm Mathys & Squire, analysed patent applications data sourced from Patentscope and the World Intellectual Property Organisation. It found that within five years, there has been an 80% increase in the number of patent applications filed, compared with the 3,122 filings made in the year to 30 June 2021. Growth in demand for functional, high-protein foods has been driven by the growing number of consumers seeking to lose weight or support muscle growth – including those taking GLP-1 receptor agonist medications – with protein-boosted products shifting from the supplements arena and into the mainstream. Additionally, the firm noted that the US federal government’s Dietary Guidelines for Americans emphasise notably on protein, inverting the traditional food pyramid to place protein at the base. Interestingly, Michael Stott, partner at Mathys & Squire, observes the trend towards high-protein foods as a “natural continuation of the earlier drive to develop meat alternatives,” with many of the techniques used to create these products now being used to develop high-protein products across other applications. “Demand for high-protein foods is so strong that manufacturers are looking for every possible way to add protein to their best-selling products. That has fuelled a wave of innovation in the food industry,” he commented. Nestlé, Cargill and Arla are among the world’s top patent filers for high-protein food technologies, with 58, 46 and 28 patents filed in the last year respectively, according to the research. Examples of technologies that were subject to patent applications included a plant-based whipping cream with more than twice the protein content of traditional whipping cream; a protein ingredient developed from microorganisms that can be used in industrial confectionery; a ready-to-drink, high-protein beverage that replicates the smell, texture and flavour of milk; and a high-protein dough made with whey microparticles, to be used in pastries. “The goal for a lot of major food manufacturers has been to increase the protein content of some of their products, without changing the taste or appearance consumers expect,” Stott said, highlighting “new and disruptive” approaches, such as the use of insect protein and microbial proteins. “This research is creating a vast library of hugely valuable intellectual property for food companies. Over time, that IP becomes a significant component of their valuations.”

Energy drink brand Celsius is bringing back its Spritz Vibe Winter Edition for the holiday season, introducing a limited-edition Sparkling Shirley Temple flavour. The seasonal variant combines cherry and sparkling citrus with fresh lime, giving the classic Shirley Temple flavour a carbonated, energy drink-inspired twist. The launch follows Celsius’ Spritz Vibe Summer Edition, which debuted in July, and is designed to tap into demand for seasonal and nostalgic flavours during the holiday period. The brand said the new flavour is intended for occasions including holiday hosting, Friendsgiving, watch parties and New Year’s celebrations. Alongside the product launch, Celsius is planning a series of winter-themed activations to promote the Spritz Vibe Winter Edition. Kyle Watson, chief brand officer at Celsius, said: “Holiday moments are all about creating a sense of excitement, connection and celebration. Celsius Spritz Vibe flavours have quickly become one of the most exciting platforms in the Celsius portfolio, and the new Sparkling Shirley Temple flavour gives us a natural way to extend that momentum into the season.” Watson added that the Winter Edition combines the nostalgia associated with the Shirley Temple flavour with a “bright, refreshing twist” intended to fit the Celsius brand. Celsius positions its portfolio as a range of zero-sugar functional energy beverages aimed at active consumers. The brand said its products are designed to provide energy for consumers “on the move”, from athletes to everyday users. The Sparkling Shirley Temple Celsius Spritz Vibe Winter Edition is available for a limited time as part of the brand’s holiday offering.

Scottish cheesemaker Isle of Mull Cheese has expanded into the spirits category with the launch of Hebridean Cream Liqueur, a limited-edition product made using whey left over from its cheese production. The liqueur combines an oak-aged spirit made from whey, known as ‘whey-ski,’ with cream sourced from the farm's own milk. The resulting liqueur has an ABV of 17% and features notes of caramel, toasted nuts, vanilla and cocoa. It can be served over ice or incorporated into coffee and cocktails. The new product was developed by Lily Reade, granddaughter of Isle of Mull Cheese founder Chris Reade and a third-generation member of the family business. Reade said: “I’ve grown up watching my family make something from whatever the farm and the island gives us. Whether it was milk from the cows or rhubarb from the plentiful patches growing on the land, very little went to waste - there was always an idea to turn it into something we could eat, drink or share with others.” She added: “That way of thinking has always stayed with me, so in partnership with my family we created Isle of Mull Hebridean Cream Liqueur, a product which brings together so many parts of what we do here.” The launch reflects the dairy's approach to making use of by-products from its cheesemaking operations, while its production processes are powered by sustainable energy generated using resources from the island. The liqueur is presented in a ceramic bottle featuring designs inspired by materials collected from the farm, including cow hair, leaves and foliage. These materials were raku-fired onto tiles to create the original textures and markings used in the packaging. The initial release will be limited to 600 bottles, with the first 100 presented in handmade gift bags crafted on the farm by Chris Reade. Priced at £29.99 for a 50cl bottle, Hebridean Cream Liqueur will be available from 27 October through the Isle of Mull Cheese website and its Glass Barn Farm Shop. A waiting list opened on 13 October.

Fonterra Co-operative Group has announced that its chief financial officer, Andrew Murray, has resigned to take up a role outside the company. Murray joined the New Zealand dairy co-operative in 2023 as commercial director of its Global Markets business, before being appointed chief financial officer in 2024. During his tenure, Murray has helped oversee several key initiatives, including the divestment of Mainland Group and Fonterra’s enterprise resource planning transformation. Fonterra CEO Richard Allen thanked Murray for his contribution to the business. “I would like to thank Andrew for his contribution and leadership. He has brought clarity, discipline and momentum to important changes the co-op has undertaken,” he said. “At the same time, he has strengthened our finance capability and built a highly capable team. We wish him success in his new role.” Murray will remain with Fonterra until the end of 2026 to support the transition. The co-operative said it will begin recruiting his successor immediately.

Panzani Group and Cerealis have entered into exclusive negotiations to combine their businesses, with the proposed transaction set to create an independent European food group with approximately €1 billion in annual revenues. The combination would bring together the two established dry grocery manufacturers, which are backed by Cerealis’ founding families, Sofina and CVC Capital Partners. The proposed combined business would have an enterprise value of approximately €1.8 billion and employ nearly 1,800 people. Headquartered in Lyon, France, Panzani generated €620 million in revenue in 2025 and operates across France, the Netherlands and Central Europe. Its portfolio focuses primarily on pasta, couscous and sauces. Cerealis, headquartered in Porto, Portugal, generated €400 million in revenue in 2025 and operates in Portugal, Spain, the Czech Republic and Poland. Its portfolio spans pasta, breakfast cereals, cereal bars, biscuits and flour. The proposed combination is intended to bring together complementary product portfolios, geographical footprints and manufacturing capabilities. According to the companies, the enlarged group would be able to expand its product offering beyond its existing categories while using the businesses’ respective market positions to introduce established brands into additional European markets. The group would also continue investing in manufacturing assets, brands and innovation, with the companies saying this would support future growth and contribute to the resilience of Europe’s food supply chain. Pedro Moreira da Silva, executive vice-chairman of Cerealis, said the transaction would build on the companies’ “highly complementary product ranges, technologies and expertise”. “Panzani and Cerealis share the same entrepreneurial culture, a long-term commitment to their brands and markets, and a common ambition for growth,” he added. Under the proposed structure, Panzani and Cerealis would retain their existing operating autonomy through a decentralised model. Panzani would remain a French company headquartered in Lyon, with its current CEO Albert Mathieu continuing to lead the business. His responsibilities would also expand to cover the combined group’s Central European operations. Cerealis would remain headquartered in Porto and continue to be led by CEO Paula Meireles, who would oversee the Iberian and international private-label business. Moreira da Silva would provide overall leadership for the combined group, overseeing initiatives spanning both businesses. Mathieu said the proposed deal would create a “more diversified, stronger and more resilient” pan-European food business while preserving Panzani’s French roots, operations, brands and relationships with its agricultural durum wheat partners. Following completion, the combined group would have a European shareholder base comprising Cerealis’ existing shareholders – the Moreira Da Silva and Silva Domingues families and Sofina – alongside CVC Capital Partners, which would retain a minority stake. All four shareholders would be represented on the group’s board of directors. Sofina CEO Harold Boël said the investment would support the combination and create “a major European food group”, adding that backing multigenerational family-owned businesses and their long-term growth ambitions was central to the investment firm’s strategy. The proposed transaction remains subject to information and consultation procedures with relevant employee representative bodies, as well as the receipt of required regulatory approvals.

Cirkla, Belmark and Ossid have unveiled an integrated packaging solution combining high-performance fibre trays, resealable lidding film and automated sealing technology. The companies claim the solution is the first to bring resealable lidding film to fibre trays at commercial scale, addressing a longstanding technical challenge around bonding peel-and-reseal film to a fibre substrate without compromising the tray's liner. The packaging system combines Cirkla's moulded fibre trays with Belmark's resealable lidding film and Ossid's automated sealing technology. It is designed for applications including fresh protein, produce and ready meals. The solution is being showcased at The Global Produce and Floral Show in Orlando, Florida, from 14–16 October, followed by Pack Expo in Chicago, Illinois, from 18–21 October. According to the companies, resealable functionality has traditionally been associated with rigid plastic packaging, with the technical challenge of applying a resealable film to a fibre substrate limiting its adoption. The collaboration aims to overcome this barrier by combining the three companies' respective technologies. Cirkla's fibre trays are designed to provide performance comparable with plastic in areas including shelf life, barrier properties and durability, while reducing plastic waste by up to 90%. The company said its trays have been tested and validated on major tray sealers in the US market, including Ossid equipment. The trays are designed as a plug-and-play solution, with no capital investment or production-line modifications required, according to Cirkla. Glenn Divers, vice president of sales at Cirkla, said: “Resealable fibre packaging has been one of the industry's most sought-after innovations and it took the right partners to make it real. When you convert a single-use tray into a resealable, multi-use package without compromising performance, cost or asking brands to change their lines – you remove every reason not to switch.” Belmark's contribution centres on its lidding film technology, which the companies said enables resealable functionality to be integrated with Cirkla's fibre trays at commercial scale. Jason Vandeloo, director of business development at Belmark, said: “At Belmark, we're proud to contribute our leadership in lidding film technology to help bring solutions like this to market." Ossid provides the sealing equipment through its ReeMaster NextGen Automatic Tray Sealer. The system is designed for medium- to large-scale production environments across produce, protein and other food applications. The tray sealer uses servo-driven indexing conveyors and side grippers to position trays consistently during sealing. Its stainless-steel, washdown-ready open-frame design is intended to facilitate cleaning and maintenance. The equipment also features a 12-inch colour touchscreen with recipe management, allowing operators to manage changeovers between packaging formats including top-seal, Modified Atmosphere Packaging (MAP) and Vacuum Skin Packaging (VSP). Andrew Birdwell, vice president of sales at Ossid, said the collaboration had addressed the challenge of combining a fibre tray with peel-and-reseal functionality. “Together with Belmark and Cirkla, we solved a long-standing challenge: pairing a fibre-based tray with a peel/reseal lidding film without damaging the tray's liner,” he said. “The result is a package that performs on the line, stands out on the shelf, and helps our customers reach their sustainability goals.” The announcement comes as Cirkla continues to expand its commercial fibre packaging capabilities. The company said its trays are already being used in real production environments by major US retailers and protein processors. Cirkla's first US manufacturing facility, located in Gainesville, Georgia, is scheduled to begin operations in the first quarter of 2027. The company develops moulded fibre packaging made from renewable plant fibres for applications including fresh protein, produce, ready meals and other consumer packaged goods. Cirkla said it was the first company to bring moulded fibre MAP trays to commercial scale, using its proprietary liner technology. The new resealable format builds on this platform by adding a functionality typically associated with plastic packaging, potentially allowing food manufacturers to combine fibre-based packaging with consumer convenience and automated sealing. The integrated solution will be demonstrated at The Global Produce and Floral Show in Orlando and Pack Expo in Chicago during October.