UK biotech manufacturer Clean Food Group (CFG) has raised £4.5 million in fresh investment to accelerate the scale-up of its fermentation-based oils and fats platform. The funding round was led by Clean Growth Fund and New Agrarian, with additional backing from existing investors, including SEED Innovations and strategic partner Döhler Group. Clean Food Group also secured a £700,000 non-dilutive grant from Innovate UK. The capital injection will support the scale-up of CFG’s recently acquired one million-litre fermentation facility in Knowsley, Liverpool, positioning the company to expand production capacity and accelerate the commercial rollout of its yeast-derived oils and fats. Tom Ellen, chief financial officer of CFGsaid: “We are extremely pleased to have the continued support of Clean Growth Fund and a new partner in New Agrarian, two highly respected specialist investors in sustainable food and industrial biotechnology." He added: “Their support, together with the Innovate grant, represents a strong endorsement of Clean Food Group’s significant progress and the scale of the opportunity ahead. The capital raised will enable the company to bring on stream the world’s largest yeast-derived oils and fats facility and to deliver on our long-term vision for sustainable food manufacturing.” CFG is targeting growing demand for sustainable, locally produced alternatives to traditional agricultural oils, particularly those linked to environmentally sensitive supply chains such as palm oil. The company’s fermentation platform uses food waste feedstocks and engineered yeast strains to produce functional lipids designed for food, cosmetics and pet nutrition applications. With the Knowsley site, CFG claims to operate the world’s largest facility dedicated to yeast-derived oils and fats, enabling production at a scale intended to meet industrial demand while reducing reliance on imported raw materials. Rodrigo Hortega de Velasco, managing partner at Döhler Ventures, the strategic investment arm of Döhler Group, commented: “The acquisition of the Knowsley facility marks a significant milestone, enabling production at a scale that brings these innovative products closer to widespread commercial reality. We look forward to continuing our collaboration as Clean Food Group advances towards full-scale market deployment.” The global sustainable food market, valued at $315 billion in 2024, is expected to reach $524 billion by 2032, underlining the commercial opportunity for companies developing next-generation ingredient technologies. Jim Mellon, chairman and founder of New Agrarian, said: "Supply chain fragility is one of the defining risks of our time. War, climate volatility, and trade disputes are presenting a huge challenge to manufacturers; the ingredients we assumed would always be available are no longer guaranteed. Clean Food Group is addressing this problem head-on, using scalable science and technology to build genuine resilience and sustainability into the way we produce and source key ingredients used in everything from food to cosmetics." Founded in 2022 following eight years of research and development, CFG has focused on bridging the gap between lab-scale innovation and industrial production. The latest funding positions the company to move from pilot and early commercial phases into full-scale manufacturing, an inflexion point for fermentation-based ingredient start-ups seeking to compete with established agricultural supply chains.

US snack brand Khloud is expanding its footprint in the functional snacking space with the launch of Khloud Protein Chips. Founded by Khloé Kardashian, this is the first new product launch since the brand emerged in the snacking space with protein popcorn in 2025. Following rapid growth in the functional popcorn segment, Khloud’s latest launch signals a deliberate move toward becoming a cross-category snacking player. The new Protein Chips deliver 7g of protein per serving and are made with non-GMO corn masa and avocado oil, aligning with the brand’s “clean ingredient” positioning. The chips are also formulated without seed oils and incorporate pea protein directly into the tortilla base, an approach designed to combine familiarity with added nutritional value. Launching in three flavours, Sweet Heat and Buffalo, which are plant-based and Nacho, which features dairy ingredients, the chips are available as a retail exclusive at Target, both in-store and online. According to CEO and co-founder Jeff Rubenstein, the move into tortilla chips reflects both category scale and cultural relevance. As the second-largest segment within salty snacks, chips offer significant headroom for brands that can differentiate on nutrition without compromising taste.

The UK Government has launched a major reform of school food policy, setting out plans to update the country’s School Food Standards for the first time in more than a decade, with a strong focus on nutrition, reformulation and enforcement. The proposals, now under a nine-week consultation, aim to improve the quality of meals served in schools by restricting foods high in fat, salt and sugar while increasing the provision of fruit, vegetables and wholegrains across both breakfast and lunch menus. The overhaul comes amid growing concern over children’s diets in the UK. According to government data, one in three children leaves primary school overweight or obese, while tooth decay, largely driven by high sugar consumption, remains the leading cause of hospital admissions among children aged five to nine. "Every child deserves to have delicious, nutritious food at school that gives them the energy to concentrate, learn and thrive – meals that children will actually recognise and enjoy, backed by robust compliance so that good standards on paper become good food on the plate," said education secretary Bridget Phillipson Polling also indicates that 74% of parents have concerns about their children’s nutrition, with key issues including excessive sugar intake and insufficient fruit and vegetable consumption. Health minister Sharon Hodgson said: "Children are consuming twice the recommended amount of free sugar and offering more nutritious meals at school is a great way of ensuring they eat healthier food. We’re determined to reduce the child obesity epidemic and the new School Food Standards represent another piece in a jigsaw of measures designed to help raise the healthiest generation of children ever." Under the proposed standards, schools will face tighter restrictions on everyday menu items. “Grab-and-go” options such as pizza and sausage rolls will no longer be permitted daily, deep-fried foods will be banned outright, and fruit will replace sugary desserts for the majority of the week. For food manufacturers and contract caterers, the updated standards are expected to drive reformulation and innovation, particularly in areas such as reduced-sugar products, wholegrain ingredients and minimally processed offerings. Sample menus outlined in the proposals point toward more scratch-cooked, globally inspired dishes, such as burritos, jerk chicken with rice and peas, and plant-forward wraps, signalling a shift toward fresher, more diverse meal formats. The move is also likely to accelerate demand for compliant ingredients and products that meet stricter nutritional benchmarks while maintaining cost efficiency at scale. The policy update coincides with a broader expansion of school food programmes. More than 500 new free breakfast clubs are opening this month, adding to 750 already in operation and collectively serving up to 142,000 children. In parallel, the government has confirmed plans to extend free school meal eligibility to over half a million additional children from September 2026, positioning school food as a central lever in addressing both public health and food insecurity. A key feature of the overhaul is the introduction of a national compliance and monitoring framework, an area long criticised as a weakness of previous standards. Full details of the enforcement system are expected in September, with implementation scheduled for September 2027. Schools will also be encouraged to appoint a dedicated governor responsible for food and to publish menus and food policies online, improving transparency for parents and stakeholders. These changes are supported by food campaigners, charities and nutritional experts, including Bite Back, Tom Kerridge, Chefs in Schools, Emma Thompson and Henry Dimbleby. Jamie Oliver, chef and campaigner said: "Twenty years ago, dog food had higher standards than school dinners. I’ve been banging the drum ever since because I refuse to accept our kids being fed anything less than proper, nourishing meals. "School food is the UK’s most important restaurant chain. From September, during term-time, schools will provide two-thirds of a child’s daily diet - a massive opportunity to improve health at scale. My Good School Food Awards prove that world-class meals are possible right now, and every child deserves that same quality. So, I’m delighted this government is now updating and enforcing these standards." Many schools are already leading the way with delicious, nutritious meals that children love - proof that higher standards are both achievable and popular. But while many are already serving healthy school dinners, these new standards level the playing field so that every child – no matter where they live – gets good-quality food at school. Naomi Duncan, CEO at Chefs in Schools, one of the lead partners of the School Food Project, said: "We are pleased to see the first update to school food standards in over a decade, and a commitment to monitoring that means these measures will have real impact. Suggested changes will see a shift towards more freshly prepared and delicious meals that are packed full of nutrition. More fruit and veg and fibre will be served so that young people get all the goodness they need to grow up healthy and thrive." Beyond individual menu changes, the updated standards reflect a broader shift toward embedding nutrition, food education and sustainability within the school system. For the food and beverage industry, the reforms represent both a compliance challenge and a growth opportunity – particularly for suppliers able to align with evolving public sector requirements around health, transparency and ingredient quality. As consultation progresses, the focus will turn to implementation – particularly how schools, caterers and suppliers adapt to deliver higher standards consistently across the country.

Conagra Brands has appointed John Brase as president and chief executive officer, effective 1 June, as the company prepares for a planned leadership transition. John Brase Brase will also join the company’s board of directors, succeeding Sean Connolly, who will step down from his roles and the board on 31 May after more than a decade as CEO. Brase brings over 35 years of experience in the consumer goods sector. He most recently served as president and chief operating officer at JM Smucker, where he led the company’s US retail, international and away-from-home businesses, alongside its sales, operations and supply chain functions. His tenure included a focus on strengthening execution, driving growth across key brands and improving productivity. Prior to Smucker, Brase spent around 30 years at Procter & Gamble, where he rose to senior vice president and general manager of its North America Family Care business, overseeing a portfolio valued at approximately $6 billion. Richard H Lenny, independent chair of Conagra’s board, said: "John's track record of driving top- and bottom-line performance, building brands across multiple consumer-packaged goods categories, leveraging advantaged business systems and leading inclusive, results-driven cultures is exceptional, and we are confident Conagra will thrive under his leadership." "The decision to appoint John as Conagra's next leader follows our thoughtful approach to succession planning, including discussions with Sean, and our determination that now is the right time for this leadership transition." Lenny also credited Connolly with reshaping Conagra into a focused branded food business during his tenure, including navigating challenges such as the Covid-19 pandemic, inflationary pressures and supply chain disruption. Commenting on his appointment, Brase said he aims to build on the company’s existing momentum, with a focus on revenue growth, margin expansion and cash flow generation. Connolly added that Conagra has established a strong foundation through investment in brand building and innovation, as well as portfolio reshaping, and said he would support a smooth leadership transition in the coming weeks. Top image: © Conagra Brands

Pabst Blue Ribbon (PBR) has partnered with Grillo’s Pickles to launch a limited-edition pickle-flavoured beer, inspired by the long-standing 'pickle in a beer' ritual popular in US dive bars. The PBR x Grillo’s Pickle Beer has an alcohol content of 4.7% ABV and combines the malt profile of PBR’s lager with a dill-forward, tangy flavour drawn from Grillo’s pickle brine. The companies position the product as a light, sessionable option aimed at summer consumption occasions. Rachel Keeton, senior brand director at Pabst, said the collaboration formalises a long-standing drinking custom. “We’re taking that ritual and making it official with Grillo’s. It’s exactly as good as it sounds,” she commented. Mark Luker, chief commercial officer at Grillo’s, added that the companies had been developing the collaboration for some time, describing the result as a “crisp, refreshing blend” of both brands. The limited-edition beer will roll out across US retailers including Walmart, Albertsons, Safeway, Publix, Food Lion, Total Wine & More, GoPuff and KwikTrip from 4 May, while stocks last.

Living Things is expanding its functional soft drinks portfolio with the launch of Cherry & Lime, a new lightly sparkling variant designed to capitalise on growing demand for flavour-led, health-conscious beverages. Ben Vear, co-founder and CEO of Living Things, said: “Cherry & Lime felt like the perfect flavour for us to launch for summer. It’s a great example of how we’re continuing to innovate the Living Things range with flavours that feel timely, exciting and relevant for retailers." As with the wider Living Things range, Cherry & Lime is a prebiotic soda featuring high fibre, low sugar, no added sweeteners and fewer than 15 calories per 100ml. Each can also contains 2 billion live cultures and is made with all-natural flavours, aligning with shopper demand for permissible indulgence within soft drinks. Vear continued: “As with every Living Things flavour, it had to deliver on taste first, while still bringing the functional benefits people expect from the brand. Cherry brings that nostalgic, familiar flavour people already love, while lime keeps it fresh, balanced and perfect for summer.” Cherry & Lime is available now via the brand’s website, Amazon and independent retailers, with a wider rollout planned across Harrods, Whole Foods Market, WHSmith and Coco di Mama in the coming weeks. The new flavour will be offered in 330ml cans (RRP £2.29), as well as 4-pack and 12-pack multipacks, as Living Things continues to scale its presence in the fast-evolving functional soft drinks category.

Molson Coors Beverage Company is expanding its presence in the fast-growing fruit beer segment with the launch of Madrí Excepcional Limón, a new flavoured lager rolling out exclusively across Tesco, Booker and One Stop stores in the UK. Available from April 2026 in 4x440ml can multipacks at 3.4% ABV, the latest addition to the Madrí Excepcional portfolio blends the brand’s established European-style lager with natural lemon flavouring. The launch comes as fruit beer continues to gain traction in the UK off-trade, now valued at £43m and recognised as one of the category’s fastest-growing segments. Madrí Excepcional Limón joins a rapidly expanding range that includes the core 4.6% ABV lager and its alcohol-free variant. Since its debut in October 2020, developed in collaboration with Spain’s La Sagra brewery, the brand has become one of the most successful recent launches in UK brewing. Anca Secara, marketing controller for Madrí Excepcional at Molson Coors, said: “Fruit beer is one of the most exciting areas of the category right now, and we are thrilled to help retailers tap into the opportunity with Madrí Excepcional Limón." She added: “The latest innovation offers a refreshing, premium-quality fruit beer option suited to year-round occasions, particularly key seasonal moments such as BBQs, picnics and bank holiday gatherings as we approach the summer months.”

Yoplait is expanding its kids’ portfolio with the launch of its first-ever Greek-style yogurt pouch under the Petits Filous brand, targeting the fast-growing on-the-go snacking segment. The new Petits Filous Greek Style pouches are rolling out across major UK retailers this spring, as the brand looks to capitalise on rising demand for convenient, nutritious children’s snacks. The launch comes as yogurt pouches continue to gain traction, with the UK kids’ yogurt pouch segment now valued at £11 million and showing steady growth. Multipacks dominate the format, accounting for nearly 70% of purchases. Yoplait’s entry into the segment reflects both category momentum and shifting consumer preferences toward portable, lunchbox-friendly products. Available in Strawberry and Vanilla variants, the Greek-style pouches are fortified with calcium and vitamin D, key nutrients associated with children’s bone development, and contain 5.4g of sugar per pouch. The company is positioning the range as one of the lowest-sugar fruit yogurt pouch options currently on the market, aligning with ongoing pressure on manufacturers to reduce sugar in children’s products while maintaining taste. The launch builds on Petits Filous’ long-standing focus on fortification, with the brand having incorporated calcium and vitamin D into its products for over a decade. Designed for busy families, the pouches can be stored out of the fridge for up to eight hours, making them suitable for lunchboxes, travel, and on-the-go consumption. In line with increasing scrutiny on packaging, the pouches are made from mono polypropylene (Mono PP), a material expected to become widely recyclable through UK household collection systems from 2027. The new range is launching across Morrisons, Sainsbury's, Tesco and Iceland over a six-week period, with an RRP of £3.00 per multipack.

Crane NXT has completed its acquisition of Antares Vision, marking a strategic expansion of its capabilities in the fast-growing food and beverage traceability sector. Following the deal, Antares Vision has been delisted from the Euronext Milan and will operate as a wholly owned subsidiary of Crane NXT. The acquisition positions Crane NXT to capitalise on increasing demand for traceability, quality assurance and anti-counterfeiting solutions across global food and beverage supply chains. Aaron W Saak, president and CEO of Crane NXT, described the deal as a key milestone in the company’s evolution, highlighting Antares Vision’s “market-leading technology, software and service offerings” as a strong complement to its existing portfolio. For the F&B industry, the move reflects accelerating investment in digital traceability systems as manufacturers and retailers respond to tightening regulatory requirements, food safety concerns and rising consumer demand for transparency. Antares Vision has a presence in track-and-trace systems, inspection solutions and smart data management, capabilities increasingly critical for ensuring product authenticity, monitoring quality and enabling end-to-end supply chain visibility. Antares Vision will be integrated into Crane NXT’s newly formed Detection & Traceability Technologies segment, alongside its CPI business. The company said the addition will enhance its ability to serve high-growth sectors, including life sciences and food and beverage. Top image: © Antares Vision

Nestlé has appointed Ben Duncan as managing director for its food business in the UK and Ireland, in a move that strengthens its senior leadership team across a key regional market. Duncan will oversee Nestlé’s food portfolio across both markets, including well-established brands such as Maggi and Carnation, as the company continues to focus on growth, innovation, and consumer-led strategy. Duncan brings more than two decades of experience within Nestlé, having joined the business in 2004 through its Purina division. His career has spanned a range of senior commercial roles across the UK and international markets, covering sales, marketing, category management, and strategic revenue leadership. In his new role, Duncan is expected to drive performance across Nestlé’s food category, with a focus on strengthening brand relevance and responding to evolving consumer preferences in areas such as convenience, health and value. Commenting on his appointment, Duncan said he was “pleased to be stepping into the role” and highlighted the importance of Nestlé’s food brands in everyday meal occasions across the UK and Ireland. “Our trusted brands play a key role in everyday meals for families across the UK and Ireland, and I’m excited to build on that trust and put consumers at the centre of everything we do,” he added.

This is targeting the growing demand for convenient, high-protein meat alternatives with the launch of two ready-to-eat deli slice products. The new lines, This Isn’t Roast Chicken Slices and This Butter Bean, Garlic and Paprika Slices, are set to hit shelves this spring, offering retailers a plant-based upgrade to the traditional deli counter. Designed for immediate consumption, both products require no preparation, positioning them squarely within the fast-growing food-to-go and snacking segments. The This Isn’t Roast Chicken Slices aim to replicate the bite and texture of traditional chicken deli meat, addressing a common consumer complaint around rubbery or overly processed plant-based slices. Meanwhile, the Butter Bean, Garlic and Paprika variant taps into evolving flavour trends and ingredient innovation, using butter beans to deliver a more distinctive, “from-scratch” profile. The 95g packs will launch at an RRP of £2.95, debuting in Morrisons stores from 22 April. Distribution will expand to Waitrose (chicken slices only) and Sainsbury's (both SKUs) from 6 May. Both SKUs are positioned as high-protein, low-saturated-fat options and provide a source of vitamin B12 and iron, key nutrients often associated with animal-based products. The products are being marketed for multiple usage occasions. from premium sandwiches to snackable formats, highlighting their versatility in both retail and potential foodservice applications.

Fonterra Co-operative Group has appointed Richard Allen as its next chief executive officer, succeeding Miles Hurrell, who announced last month that he would step down . Richard Allen ⏐ © Fonterra Allen will take up the role on 1 May 2026. Hurrell will remain with the co-operative in an advisory capacity until September 2026 to support the leadership transition. Chair Peter McBride said Allen brings experience across Fonterra’s global operations and a strong connection with farmer shareholders and customers. He currently serves as president of global ingredients, overseeing ingredients sales, optimisation, risk management, trading and global manufacturing. Allen joined Fonterra in 2008 as a graduate and has held a range of roles across the business, including leading the Farm Source division, serving as vice president of its foodservice business in China, acting as founding CEO of MyMilk and, more recently, president Atlantic, based in Chicago, where he managed relationships with key global accounts. Allen said he is “incredibly humbled” to be appointed CEO and is committed to maintaining the co-operative’s performance, strategic delivery and financial discipline. McBride added that Hurrell worked with the board on leadership development and succession planning, enabling an efficient appointment process.