GEA has introduced the GSE 150 CPR, a separator designed to clarify pulp-rich citrus juices in medium-capacity operations while maintaining process stability under fluctuating solids loads and reducing juice losses. The launch comes as citrus processors face increasing variability in raw materials. In Brazil, nearly half of the Citrus Belt is affected by citrus greening (HLB), leading to smaller fruit, lower juice yields and inconsistent solids content. At the same time, demand is rising for premium juices with controlled pulp levels. The GSE 150 CPR (Constant Pulp Removal) uses a separating disc and a second centripetal pump to continuously discharge pulp under pressure of up to four bars. This reduces reliance on solids-holding capacity and allows stable operation even with variable pulp content. According to GEA, the system can process around 50% more product than conventional separators of a similar size. The machine typically requires two to four solids discharges per hour, compared to up to 30 in conventional systems under high solids loading. Fewer discharges reduce interruptions, improve restart stability and minimise product losses. An optional automatic pulp control system enables operators to manage pulp levels more precisely. A standard time-based version is available, alongside an advanced system that adjusts discharge based on viscosity measurements. This is intended to support producers supplying different markets with varying pulp specifications while reducing changeover times and losses. The separator is suitable for orange, grapefruit and lemon juice, as well as pulp washing and cloudy peel extract. GEA cites throughput of up to 17,000 litres per hour for orange juice and up to 12,000 litres per hour for lemon juice, depending on product characteristics. All product-contact components are made from stainless steel and the system is fully compatible with clean-in-place (CIP) processes. The unit operates at 5,300 rpm and is powered by a 30 kW motor. Optional condition monitoring is available via GEA’s InsightPartner system, which tracks parameters such as vibration to support maintenance. The GSE 150 CPR expands GEA’s CPR separator range and targets processors seeking a mid-sized solution with lower discharge frequency and improved efficiency. It is positioned as an entry point for companies investing in separation technology in growth markets including Egypt, Turkey and Southeast Asia.

Germany-based industrial packaging specialist Ringmetall has strengthened its position in the US food and industrial packaging market through the acquisition of the Thermoforming Division of New England Plastics Corp. The transaction, structured as an asset deal, marks the company’s second acquisition of 2026 and reinforces its strategic focus on growth in the liner segment. Headquartered in New Bedford, Massachusetts, the acquired thermoforming unit is a well-established producer of rigid and form liners, tote liners and related packaging components. These products play a critical role in protecting food ingredients and bulk goods throughout processing, storage and transportation, key priorities for food and beverage manufacturers navigating increasingly complex supply chains. The division employs 41 staff members, all of whom will be retained as part of the transition. The business generates annual revenues in the high single-digit million-dollar range, with profitability in line with Ringmetall’s existing liner operations. For the food and beverage industry, the acquisition signals continued investment in packaging solutions designed to enhance product safety, extend shelf life and improve logistics efficiency. Thermoformed liners are widely used in bulk food handling applications, offering durability, contamination protection and compatibility with automated filling systems. Christoph Petri, Co-CEO of Ringmetall, said: “With this acquisition, we are consistently pursuing our buy-and-build strategy. It underlines both the attractiveness of the Ringmetall Group as a partner and our positioning as a serial acquirer.” The company recently completed another acquisition, Makplast, highlighting its accelerated expansion strategy. Ringmetall indicated that further deals, particularly within the liner segment, are likely as it continues to scale its global packaging platform. The acquisition will be financed through existing funds and available credit lines. While financial details were not disclosed, the integration of the thermoforming unit into Ringmetall’s operations is expected to proceed in the near term.

Pladis is strengthening its savoury snacking portfolio with the launch of two limited-edition additions to its Jacob’s Mini Cheddars range. Rolling out from April across grocery, wholesale and convenience channels, the new variants, Mini Cheddars Chipotle & Lime and Mini Cheddars Nacho Cheese, aim to capitalise on the continued popularity of Mexican-inspired flavour profiles within the UK snacks category. The Chipotle & Lime SKU combines smoky heat with citrus sharpness, aligning with the rising mainstream appeal of chipotle, while the Nacho Cheese variant delivers a spiced, indulgent cheese profile designed to balance heat with creaminess, another key trend driving innovation in savoury snacks. According to Kate Stokes, marketing manager at Pladis, the launch reflects a strategic move to blend “on-trend culinary flavours” with established consumer favourites, particularly as demand grows for more adventurous taste experiences within familiar formats. The new flavours are launching in multiple formats to maximise reach across channels: 150g sharing bags (RRP £2) 90g price-marked packs (£1.25 PMP for Chipotle & Lime) This dual-format approach supports both impulse and sharing occasions, while maintaining strong visibility in the convenience channel.

Midland, a US-based provider of paper, packaging and performance solutions, has announced the acquisition of Wetoska Packaging Distributors, a family-owned leader in food packaging materials and equipment. The move strengthens Midland’s position in the food and beverage sector, enhancing its ability to serve processors and manufacturers with more comprehensive, end-to-end solutions. Based in Elk Grove Village, Illinois, Wetoska brings more than six decades of specialised experience in food packaging. The company has built a strong reputation across key categories, including meat, seafood, dairy, bakery and snack foods, segments that demand high-performance, reliable packaging systems. The acquisition combines Wetoska’s deep technical expertise and customer-focused approach with Midland’s expansive national distribution network. Together, the companies aim to deliver greater value through expanded product offerings, improved supply chain capabilities and increased access to innovative packaging technologies. Wetoska’s history in the food packaging industry dates back to 1958, when the Tobin-Stahr Company was founded. A pivotal moment came in 1964 when former professional football player Bob Wetoska joined the business, helping to popularize vacuum packaging solutions among Chicago-area meat and cheese processors. After acquiring the company in 1987 and renaming it, Wetoska led decades of growth and innovation that helped shape modern food packaging practices. Today, the business remains family-led under President Steve Wetoska and his siblings, who have continued to expand the company’s custom packaging capabilities. As part of the agreement, Wetoska will maintain its leadership structure, ensuring continuity for customers while benefiting from Midland’s broader resources and reach. The acquisition aligns with Midland’s strategy to grow in high-demand end markets and strengthen the US food supply chain. By integrating Wetoska’s specialised solutions, Midland is positioned to better support food producers facing increasing pressure around efficiency, sustainability and product protection. Midland CEO Mike Graves said: “We are thrilled to welcome Wetoska Packaging Distributors to the Midland family. Their reputation for innovation and service complements our mission to help customers produce, protect, and promote their products.” Steve Wetoska added that the partnership marks “an exciting new chapter,” noting that Midland’s scale will enable the company to expand its offerings while maintaining its high-touch customer service model. Midland, founded in 1907 and headquartered in Chicago, serves more than 10,000 customers nationwide, offering packaging design, automation, and supply chain solutions. The addition of Wetoska further enhances its capabilities in the food and beverage sector, a critical industry where packaging plays a central role in safety, shelf life, and distribution efficiency. As consolidation continues across the packaging landscape, this acquisition underscores a broader trend: the growing importance of integrated, innovation-driven solutions to meet the evolving needs of food manufacturers and processors.

Nomad Foods is expanding its senior leadership structure with a series of executive appointments aimed at sharpening commercial execution and accelerating growth across its European markets. The frozen food giant, whose portfolio includes brands such as Findus, iglo, Ledo, Frikom, Birds Eye, Aunt Bessie’s and Goodfella’s, has announced the creation of two new regional President roles covering Southern Europe and Central Europe. Both positions will sit on the company’s Executive Team and report directly to Chief Executive Officer Dominic Brisby. Jon Fernandez de Barrena will join Nomad Foods on 13 April 2026 as President Southern Europe. Jon Fernandez de Barrena In the newly created role, Fernandez de Barrena will oversee operations across France, Belgium, the Netherlands, Italy, Spain, Portugal and the Adriatics. He joins Nomad Foods from Alvinesa Natural Ingredients, where he has served as Chief Executive Officer since July 2023. The appointment strengthens Nomad Foods’ leadership presence in a strategically important region as the company looks to deepen market focus and improve local execution. Nomad Foods has also confirmed plans to appoint a President for Central Europe later this year. That executive will lead commercial operations across Germany, Austria, Switzerland, Sweden, Finland, Denmark and Norway. Further details on the hire are expected once the appointment is finalised. “These appointments represent an important step as we continue to strengthen our focus and unlock the full potential of our markets across Europe,” CEO Brisby said. “Both roles will help sharpen our commercial execution, enhance agility and create greater alignment between our local teams, our brands, and our long-term strategic priorities.” The announcements follow Nomad Foods’ appointment of Simon Ball as President UK & Ireland in March 2026. Ball is responsible for leading the company’s UK and Irish business, including flagship brands Birds Eye, Aunt Bessie’s and Goodfella’s. Nomad Foods has also revealed plans to appoint a chief marketing officer. The future CMO will join the executive team and lead a strengthened marketing organisation spanning brand development, communications, RDQ and innovation. The company said the role is intended to create a more unified marketing function capable of delivering stronger commercial outcomes.

Cargill has reduced CO₂ emissions at its Baupte site in Normandy, France, by 45% following the modernisation of one of its most energy-intensive production processes. The project, supported by an investment of around €25 million, focused on improving energy efficiency through the introduction of Mechanical Vapor Recompression (MVR) technology. The system replaces natural gas-based steam with an electrically driven process that captures, recompresses and reuses vapours generated during production as the main heat source. Valery Bauchart, site manager at Cargill Baupte, said: “This system, operating since the end of 2025, reduces emissions by approximately 13,700 metric tons of CO₂ per year, supporting Cargill’s broader global ambition to reduce emissions from its operations by 25% by 2035". "The investment also aligns with France’s focus on industrial decarbonisation and energy efficiency, while reinforcing the role of local manufacturing in delivering more sustainable food ingredient production.” The Baupte facility produces carrageenan, biopolymers and other texturising solutions used in applications including dairy desserts, cocoa-based drinks, plant-based products, confectionery, sauces, cosmetics and pharmaceuticals. France’s Minister Delegate for Industry, Sébastien Martin, said the project demonstrates the role of electrification in reducing industrial emissions while maintaining competitiveness. Established in 1941, the Baupte site employs around 275 people and exports more than 75% of its production. The site also includes a dairy-focused Food Innovation Center supporting product development.

Heineken has sold its shareholding in Brasseries, Limonaderies et Malteries (Bralima), its operating company in the Democratic Republic of Congo (DRC), to Elna Holdings. Elna, a Mauritius-based company that operates in the DRC and across Africa, will assume full responsibility for Bralima’s operations. This includes production, distribution, employees and engagement with local stakeholders. Bralima was founded in 1923 and operates three breweries in Kinshasa, Kisangani and Lubumbashi. The brewery and soft drinks business employs approximately 731 people and will continue to operate from its existing sites following completion of the transaction. Heineken will retain ownership of its global and regional brands, and will continue its presence in the DRC through long-term trademark licensing agreements. These will ensure continued brewing, marketing and distribution of the Dutch brewer’s brands in the market, including Heineken, Primus, Turbo King, Legend and Mützig. In a statement shared today (10 April 2026), Heineken said the deal enables continuity of the business, supports local employment and ensures the long-term availability of its brand portfolio in the DRC. Financial details of the transaction were not disclosed. The company lost operational control of its facilities in Eastern DRC last summer, as escalating conflict in the region forced the brewer to withdraw all its remaining staff. In June, Heineken revealed that armed personnel had taken control of its sites in Bukavu, Goma and surrounding areas. This followed Bralima’s temporary suspension of operations earlier in 2025 due to deterioration of security, with the company’s Bukavu brewery and depots sustaining major damage due to looting in February. Later in 2025, Heineken transferred its Bukavu brewery to a separate Mauritius-based company, Synergy Ventures, for €1. In a statement in November, the company said the deal aimed to safeguard jobs and livelihoods, maintain vital community services and prevent misuse of the site in a volatile security environment. Speaking about today’s update, Guillaume Duverdier, president of Africa Middle East Region for Heineken, said: “Bralima has a long and proud history in the Democratic Republic of Congo, built on the strength of its people and a portfolio of leading brands. This step allows the business to continue under a locally anchored model, while ensuring that our brands remain available to consumers across the country.” He added that the deal also reflects Heineken’s shift toward a more asset-light approach in selected markets. “I would like to recognise the commitment and resilience of the teams involved and all colleagues in the DRC, not only during the recent period but throughout our proud history in the country,” Duverdier commented.

Unilever has agreed to buy US-based greens supplement brand Grüns. Founded in 2023 by Chad Janis, Grüns was launched to address low consumer adherence in the supplements category, focusing on products designed to support consistent daily use. Its core offering is a daily nutrient gummy combining more than 60 ingredients, including over 30 organic fruits and vegetables, 21 vitamins and minerals and 6g of prebiotic fibre, positioning it as an alternative to traditional greens powders and multivitamins. Grüns reports a customer base of more than 1 million users and over 95,000 five-star reviews, with distribution across major US retailers including Target, Walmart, Costco, Sam’s Club and Sprouts, as well as direct-to-consumer channels. Jostein Solheim, CEO of Unilever Wellbeing, said the brand’s “focused portfolio of science-backed products” and strong consumer uptake present an opportunity to scale within the company’s wellbeing division. Janis added that the partnership with Unilever would enable the business to expand its reach and accelerate growth. The transaction is expected to close later this year, subject to customary regulatory approvals and closing conditions. Financial terms of the deal were not disclosed. The acquisition marks Unilever’s latest move to expand its portfolio. In March 2026, the company agreed to combine its foods division with McCormick in a deal valued at around $44.8 billion . Separately, a Financial Times report last month said Unilever had held discussions with Kraft Heinz over a potential ‘mega merger’ of their food brands .

Lance has introduced a limited-edition Spicy Pimento Cheese flavour, inspired by a Southern-style recipe and combining a creamy cheddar filling with the tangy, mild heat of pimento pepper flavour. The filling is sandwiched between the brand’s Toasty crackers. Chris Hood, director of marketing at Lance, said: “Lance has always been about bold flavour while staying true to our Southern roots, and our new Spicy Pimento Cheese crackers bring that heritage to life in a whole new way. We took a beloved classic and gave it just the right kick, creating a snack that’s both fueling and craveable, with a little heat to keep things interesting.” The product is rolling out across the US in April 2026 and will be available at select retailers nationwide, including Walmart and Meijer, with a suggested retail price of $5.69.

St Pierre is expanding its breakfast bakery portfolio with the launch of St Pierre Croissant Loaf, a hybrid bakery format designed to capture growing demand for elevated at-home breakfast and brunch experiences. Available from April 2026, the new product combines the convenience of a pre-sliced loaf with the light, flaky texture and buttery flavour associated with traditional croissants. Positioned as a versatile breakfast and brunch option, the Croissant Loaf is pre-sliced for convenience and designed for a range of uses, from simple toast toppings to more elevated dishes. The launch reflects a broader trend towards hybrid bakery formats, which are increasingly being used to bring innovation and differentiation to established categories. According to the company, the product offers shoppers an accessible way to “trade up” from standard bread, supporting premiumisation within everyday breakfast occasions. Breakfast remains the largest occasion within bakery, with consumers showing increased willingness to spend on higher-quality products that replicate out-of-home experiences. Gill Riley, Global VP Marketing at St Pierre Groupe, said: "Morning goods are booming and we’re continuing to strengthen our breakfast and brunch portfolio with exciting, premium NPD. Hybrid formats are driving engagement in bakery, giving shoppers new ways to enjoy everyday staples.” She added that the Croissant Loaf is expected to not only add value to the fixture but also attract new shoppers and increase usage through more premium breakfast occasions. The launch also aligns with consumer demand for newness in bakery, with research indicating that a majority of UK shoppers are interested in more globally inspired baked goods and pastries. By introducing a novel format, St Pierre is aiming to create incremental growth opportunities for retailers while reinforcing its position in the premium segment. The brand is already the fastest-growing croissant player in the UK, and the new product extends its strategy of bringing French-inspired bakery formats to a wider audience. The St Pierre Croissant Loaf is available now in Sainsbury’s, with wider distribution rolling out to Tesco and Asda from June. Each pack contains 10 slices and carries a recommended retail price of £2.85, targeting both family households and smaller shoppers.

Quaker is strengthening its position in the high-protein breakfast category with the launch of a new Protein Granola range and an extension to its fast-growing Protein Porridge line. The move comes as demand rises for healthier, functional breakfast options that combine nutrition, convenience and indulgence. The new Quaker Protein Granola range is launching in two flavours, Mango & Passionfruit and Chocolate Brownie with Salted Caramel. The products deliver 22g and 21g of protein per 100g, respectively. Made with wholegrain oats and wheat, both variants are also high in fibre and positioned as non-HFSS options, suitable for breakfast or snacking occasions. Consumers can eat them with milk, yoghurt or directly from pack. Quaker said the launch is designed to appeal to shoppers seeking wholesome ingredients alongside protein functionality. Alongside the granola launch, the brand is expanding its Quaker Protein Porridge range with a new Chocolate Brownie flavour. The new porridge combines 100% wholegrain oats with chocolate flavouring while delivering 20g of protein per 100g. Available in both sachet and pot formats, the product is ready in two minutes and targets convenient at-home and on-the-go breakfast occasions. The expansion follows significant growth in Quaker’s Protein Porridge segment, which the company says increased 51% in value during 2025. Danielle Gipson, Head of Marketing at Quaker, said: "Our new Protein Granola range will appeal to shoppers looking for healthier breakfasts, offering a dual benefit of high protein and high fibre, made with wholesome ingredients. It complements our fast-growing Protein Porridge range, and the addition of a Chocolate Brownie flavour also brings a more indulgent option to the fixture.” Quaker Protein Granola is available now in Tesco and Morrisons, with rollout into Sainsbury’s beginning from 9 April. Recommended retail price is £3.75 for a 400g pack. The new Chocolate Brownie Protein Porridge launched from 6 April across Tesco, Sainsbury’s, Morrisons and Asda. Pricing is set at £3.75 for 8 sachets and £2.50 per 61g pot.

Atsushi Sugimoto In today's complex marketplace, ingredient integrity has evolved from a back-end responsibility to a key strategic differentiator. As manufacturers move toward data-driven validation, Atsushi Sugimoto, assistant manager at Mitsubishi Gas Chemical (MGC), explores how manufacturing technology is redefining ingredient safety and quality standards. As consumers scrutinise labels and demand global transparency, manufacturers are re-evaluating what it means to source ingredients that are not only safe but also demonstrably consistent and validated. For ingredients developed through fermentation or other biologically variable processes, traditional quality control models are no longer sufficient. Natural variability in raw materials, environmental conditions and microbial behaviour can create inconsistencies that impact both performance and safety. This is where a new generation of suppliers integrating artificial intelligence, advanced analytics and globally recognised food safety systems is shaping a different standard for the industry. When food and beverage manufacturers partner with suppliers using these tools, they are not merely purchasing an ingredient. They are participating in a fundamentally more rigorous, data-driven and forward-looking model of ingredient assurance. AI‑driven fermentation innovation Fermentation has long been used to produce high‑value ingredients for functional foods, sports nutrition and wellness applications. But despite its natural advantages, fermentation is inherently complex. Microorganisms respond dynamically to different factors, and even subtle shifts in their own metabolic cycles. Historically, managing this depended heavily on manual operator intuition and experience. Advanced machine learning systems can now analyse real-time data to visualise and predict biological variability before it impacts the final ingredient. Rather than reacting, manufacturers can intervene earlier, stabilising batches for consistency. This results in higher ingredient reliability, where AI reduces the likelihood of unexpected fluctuations, enabling food and beverage formulators to work with ingredients that perform consistently across large production runs. As well as greater validation, because fermentation data can be captured, mapped, and archived, suppliers gain a traceable and auditable history of every batch – a key advantage for manufacturers navigating rigorous regulatory or retailer requirements. AI is not replacing human expertise, it is upleveling it. Quality managers and scientists still determine parameters, review outcomes and manage risk assessments with AI’s support, to make decisions informed by deeper insights and more data than manual processes alone could provide. Sustainability as a measurable output Sustainability once functioned as a corporate value statement. Today, it is increasingly evaluated through measurable operational metrics like energy intensity, waste generation, water use and carbon footprint. AI-enabled fermentation supports these goals in ways that traditional models cannot. By optimising feedstock utilisation, improving energy efficiency and reducing off-spec batches that lead to waste, advanced fermentation systems contribute directly to both environmental and economic performance. This shift reframes sustainability from a compliance obligation to an operational return on investment. Manufacturers benefit from lower energy consumption through improved process control, reduced raw material waste by increasing fermentation accuracy, higher yields with fewer rejected batches and more efficient scaling due to stable, predictable production. For brands whose customers care about environmental impact, choosing suppliers that deploy AI in their production is a sustainability advantage and risk management strategy. The more stable and efficient the production process, the less vulnerable the supply chain is to disruptions, shortages, or unexpected quality issues. Global access and the growing importance of certifications As supply chains become more complex and consumer bases more diverse, ingredient manufacturers must work within frameworks that ensure universal trust. Accreditations such as FSSC 22000, ISO based quality systems, and Halal certification are emerging as foundational expectations rather than optional enhancements. FSSC 22000 FSSC 22000 provides globally harmonised food safety validation that encompasses hazard analysis, environmental controls, sanitation procedures, personnel training, and traceability. For manufacturers, sourcing from FSSC certified suppliers ensures that raw materials are produced under rigorously audited systems, offers a uniform basis for cross-border compliance and supports retailer requirements, especially for brands selling into markets with strict procurement policies. With regulatory frameworks around the world evolving quickly, FSSC 22000 has become a baseline for entering and maintaining access to international markets. Halal certification Halal certification is often associated with serving Muslim consumers, but its importance has broadened significantly. It now signals integrity, cleanliness, traceability, and adherence to ethical manufacturing principles. For global brands, Halal certification ensures supply chain compatibility across regions with diverse cultural expectations, reinforces consumer trust through transparent oversight, and serves as an additional layer of validation for ingredient purity. In a global market seeking culturally inclusive and ethically grounded products, Halal certification is increasingly viewed as a competitive advantage. Informed Sport and Informed Choice certifications For sports nutrition brands, preventing unintended contamination with substances banned by the World Anti-Doping Agency (WADA) is essential. Certification by the Informed Sport quality assurance program and its sister program, Informed Choice, ensures that products and ingredients are manufactured to high standards and that every batch undergoes testing for WADA prohibited substances. Informed Sport is recognised globally by sports bodies for preventing inadvertent doping, and it tests every batch before release to market using ISO 17025-accredited methods. For brands creating performance products like endurance drinks, protein shots, or cognitive support meal bars, this level of independent testing provides critical assurance. Ingredient integrity as a shared responsibility The emerging standard for ingredient sourcing is not defined by any single technology or certification but by the integration of multiple tools and systems that together create transparency and reliability. When these are in place, ingredient sourcing becomes less about transactional purchasing and more about long-term quality partnership. By working with suppliers who integrate AI-driven quality systems, advanced fermentation technology and globally recognised certifications, manufacturers are contributing to a new, elevated standard of safety and validation. This shift ensures the quality and reliability of ingredients, strengthens the broader supply chain, supports sustainable growth, and prepares the industry for the next generation of functional products. In an environment defined by transparency and accountability, ingredient integrity has become one of the most powerful tools manufacturers have to build trust, protect consumers, and drive innovation.