Ferrero Group has entered the better-for-you segment in South America with the acquisition of Brazilian premium protein snack company Bold Snacks. Founded in 2018, Bold Snacks has grown through a digital-first strategy and a portfolio of protein bars, with recent expansion into whey powders. As part of the deal, Ferrero will take over Bold Snacks’ office and manufacturing facility in Divinópolis, Minas Gerais. Around 300 employees are expected to join Ferrero Brazil. The addition of Bold Snacks builds on Ferrero’s better-for-you portfolio, which includes Eat Natural and Fulfil in Europe and Power Crunch in North America. In Brazil, Ferrero and its affiliated company Dori Alimentos, owned by Ferrara, employ around 4,500 people across five plants and three offices. Ferrero Group's CFO, Daniel Martinez Carretero, said: “We’re thrilled to welcome Bold Snacks to Ferrero... Bold Snacks is a distinctive brand with strong momentum in Brazil, and this transaction further strengthens our presence in the category while supporting the continued development of our portfolio across key geographies.” Bold Snacks' founder and CEO, Gabriel Ferreira, added: “Becoming part of Ferrero is an amazing opportunity for our business and our people. Being recognised by a global food leader with a strong track record of building and nurturing iconic brands provides a unique opportunity to accelerate our growth and help bring Bold Snacks to more consumers than ever before.” The transaction is expected to close in the coming months, subject to customary conditions.

The dairy industry is a significant contributor to the world's global greenhouse gas emissions, responsible for around 3.4% according to FAO data. Modern technologies are seeking to address this – and CowToilet, developed by Dutch agricultural technology company Hanskamp, sits among these efforts. In this Q&A we speak to Armand Booij, international dealer support manager at Hanskamp, about how the CowToilet system offers potential to reduce ammonia emissions. Armand Booij What specific problem were you trying to solve when you first developed CowToilet, and why did ammonia emissions become the focus? Cows cannot defecate and urinate at the same time, but dairy farming creates housing in which we create slurry. This slurry serves as fertiliser for farmers, but the combination of cow urine and faeces creates ammonia, which converts to nitrous oxide, causing an indirect greenhouse effect and leading to increased emissions. This was our initial trigger to look into a separation at the source. By using CowToilet to separate the urine and faeces, we are reducing the loss of nitrogen and containing it as urine in a storage silo. The system collects urine directly from under the cow’s tail before it mixes with solid manure. The system relies on a natural nerve reflex to trigger urination - how did you validate that this process is safe, stress-free and welfare-positive for cows? We validated this by examining the cows in the same way we would look at milking. Our process has even less impact on the animals. It has been researched by Wageningen Livestock Research ( WUR), and they could not determine any stress increase for the cow. Separating cow faeces and urine also keeps housing cleaner and improves air quality, contributing to improved animal health and hygiene. Research from WUR shows ammonia reductions of up to 38%. How do those results translate from controlled research into real-world farm conditions? The WUR research was conducted as a case-control study. It compared two barn set-ups with the exact same type of cows, feeding regime and lactation stages. One barn was equipped with the CowToilet and the other without it. Alongside this, we have additional reports of commercial farms indicating an even higher reduction. We can demonstrate this through simple slurry and urine analyses. The CowToilet separates nitrogen-rich urine for reuse or sale. How realistic is nutrient trading or fertiliser reuse for most farms, particularly in the UK context? In countries with high livestock density compared to land availability, farmers pay to export slurry from their farms, with 85% of this cost based on the level of nitrogen they are allowed to produce. The UK faces this issue to a lesser extent. The EU has allowed ReNure, which makes it possible to upgrade and reuse slurry for fertiliser. However, we need to look more into how this might fit in the UK, or whether it is less of an issue given the different nitrogen levels. How easily can the system be integrated into existing cattle housing, and what are the main barriers UK farmers might face during installation or adoption? The system is relatively easy to install, although it does require sufficient space in the barn to allow cows to enter and exit comfortably. We have been surprised by the ease with which it has been installed and integrated into existing barns so far. With tightening environmental regulation across Europe, do you see technologies like this becoming voluntary best practice – or eventually a necessity for compliance? Farmers have many ways to improve their environmental impact, and this is just one of them. Our focus is ensuring that the CowToilet delivers economic benefits for farmers, even without regulatory pressure. Looking ahead, how do you see precision waste separation evolving in livestock farming, and what role do you expect CowToilet technology to play in that future? In the Netherlands and Belgium, the system is already officially approved, and we are now in the process of exploring opportunities to introduce it in additional countries. Our focus is that the CowToilet should deliver sustainability gains without requiring market compliance.

The programme supports emerging researchers in high pressure processing and strengthens global collaboration in food safety and shelf-life research. The winner of the 2026 HPP Research Awards will visit one of Hiperbaric’s three HPP Incubators located in Burgos, Miami and Shanghai. In addition to a cash prize, the three finalists will showcase their research on Hiperbaric’s website and social media channels. Applications are open through 5 April. The winner will be announced on 27 May.   Hiperbaric, the global leader in the development of high-pressure industrial equipment, has opened the third edition of the HPP Research Awards. The programme reinforces the company’s commitment to advancing scientific knowledge in high pressure processing and supporting young researchers whose work contributes to food safety, shelf-life extension and the development of cleaner label products. This year’s edition introduces a new opportunity for the winner, who will visit one of Hiperbaric’s three HPP Incubators located in Burgos, Miami and Shanghai. In addition to the cash prize, the three finalists’ work will be presented on Hiperbaric’s website and social media channels, giving their research visibility within the global HPP industry.   Following the success of previous editions, these awards have established themselves as an international benchmark for recognising excellence in research that promotes the development and application of HPP technology   HPP technology remains central to many of the food and beverage industry’s priorities, including pathogen inactivation, nutritional preservation, reduced food waste and improved product stability without chemical preservatives.   Award process The awards are open to undergraduate and graduate students, postdoctoral researchers and academic professionals with graduations dates between 2022 and 2026. All submissions must be in English, and each applicant may submit one proposal in which HPP plays a central role in the results.   Hiperbaric’s Food Applications department will evaluate all entries and select the top ten proposals. These will be reviewed by a jury composed of Nora Adzahan, professor at the Faculty of Food Technology at University Putra Malaysia; Jorge Saraiva, professor and researcher at the University of Aveiro in Portugal; and Carole Tonello, PhD in food science and VP of business development at Hiperbaric.   Applications must be submitted by 5 April. The three finalists will be announced on 12 May and will present their work during a webinar on 27 May, where the jury will select the winner. Supporting global HPP research   Through the HPP Research Awards, Hiperbaric continues to support the scientific ecosystem that advances high pressure processing. The programme encourages research that helps food manufacturers adopt safer, more resilient and more sustainable production methods.   Andrés Hernando, CEO of Hiperbaric, said: “Through these awards, Hiperbaric aims to promote not only technological progress, but also the knowledge that drives it. This initiative highlights the importance of young researchers who are developing the research that will shape the future of the food industry.”   With more than 25 years of experience and over 400 HPP systems installed around the globe, Hiperbaric promotes not only technological development, but also the scientific ecosystem that will enable continued progress toward a safer, more innovative, and sustainable food industry.   Full programme details and the application form are available via Hiperbaric's website .

Marine Biologics has announced the launch of SeaTex, a patent-pending, high-performance seaweed powder designed for protein stabilisation. The solution is described as a nutritional design tool that can suspend and stabilise nutritious ingredients – such as fibres, minerals and bioactives – across various food and beverage applications. It can also bind and structure lipids and fats. Offering a neutral taste and ‘extremely low’ application rate, SeaTex is designed to replace multi-ingredient stabilisation and buffering stacks with a single, clean label solution that can be reproduced consistently and at scale. According to California-based Marine Biologics, the vegan-friendly solution can tolerate a wide range of pH and temperature requirements. It is sourced from GRAS (Generally Recognized as Safe), ocean-harvested brown seaweed, and contains zero additives, synthetic ingredients or carrageenans. This enables manufacturers to formulate without gums, buffers and bulking agents as consumers seek simpler, ‘cleaner’ ingredients. Patrick Griffin, CEO of Marine Biologics, said: “Seaweed has long offered the promise of an abundant and renewable alternative ingredient, but a narrow understanding of its chemical composition and outdated production methods have led to highly refined ingredients that consumers are no longer interested in seeing on their ingredient labels”. He added: “With our breakthrough processing capabilities, we provide product developers and brand teams with new tools to meet consumer demands for cleaner labels”. The company used MacroLink, an AI engine purpose-built for ingredient design, to address common constraints surrounding time-consuming R&D cycles in functional ingredient development. Marine Biologics said this allowed it to take ingredient discovery ‘from years to months,’ unlocking new potential in the $121 billion market for clean functional ingredients. Marine Biologics’ initial focus is on producing seaweed-derived functional ingredients, but is exploring other areas of innovation beyond SeaTex, such as natural egg replacements, baking texturants, bioactives and next-gen biopolymers for sustainable packaging. SeaTex makes its official debut at the Future of Food Tech event in San Francisco, US, from 19–20 March 2026.

The Source Ventures, the venture capital arm of the Spadel Group, has announced an investment in UK-based beverage brand Living Things, signalling continued momentum behind the gut health soda category in Europe. The investment aligns with The Source Ventures’ strategy to support innovative European founders developing healthier, more sustainable beverage solutions. Living Things, launched just over two years ago, has quickly positioned itself as a player in UK's the 'better-for-you' soft drinks space. The brand produces lightly sparkling sodas formulated with gut health in mind. Its drinks are low in sugar, high in fibre and contain both prebiotics and probiotics, marketed as delivering billions of live cultures per can. Jonathan Relph, who co-founded the business with Ben Vear, said: “Tasting good and doing good don’t have to be in conflict. Consumers increasingly expect drinks that combine great taste, functional benefits and environmental responsibility.” Living Things has scaled rapidly since launch, securing distribution in approximately 25,000 outlets across the UK. The brand is now listed with major retailers including Tesco, Waitrose and Boots, alongside a growing presence in cafés, delis and foodservice channels. Its core audience – health-conscious consumers seeking alternatives to traditional diet sodas, alcohol and artificially formulated beverages – reflects a broader shift in consumption habits. Increasing awareness of fibre intake and digestive health is helping to drive the expansion of the gut health soda segment across the UK and wider European markets. Living Things' latest funding round, featuring backing from The Source Ventures alongside existing investors, will support the brand's next stage of development. Key priorities include international expansion, increased marketing investment, team growth and scaling operations. The company has set its sights on becoming an over €100 million brand within the European soft drinks market over the medium-term. “We’re delighted to support Living Things’ ambition to become a leading player in the fast-growing gut-health soda segment,” Yvorra added. “The brand embodies the core values shaping the future of beverages: naturality, functionality, sustainability and great taste.”

At IFE 2026 (Stand 3932, Frozen & Chilled Hall), Taj Foods will present a tightly engineered portfolio of market-exclusive 2026 launches designed to deliver strong rate of sale, freezer impact and scalable growth across retail, wholesale and foodservice. Central to the showcase is Taj Foods’ category-defining frozen street food range. Headline lines include Taj Masala Fries, expanded Punjabi Samosa variants and Quick Cook Cassava Chips – products developed to translate global street food trends into commercially viable frozen formats with standout freezer visibility and repeat purchase appeal. Supporting this is a rapidly expanding foundations and ingredients platform, reflecting rising demand for convenience-led cooking without compromising authenticity. Featured lines include Curry Base Mixes, Crushed & Sautéed Onion Solutions, Grated Coconut and the widest frozen herbs portfolio in Europe. Together, these lines position Taj Foods not simply as a finished-meals supplier, but as a foundational partner helping retailers build complete, high-performing frozen world foods fixtures. Completing the range is Taj Foods’ frozen breads portfolio, including exclusive stuffed breads and restaurant-style naan breads, alongside street-food bread variants developed specifically for retail, wholesale and foodservice channels. All innovations sit within Taj Foods’ Flavours Redefined 2026 strategy – a globally scalable approach focused on category leadership, disciplined innovation and sustainable rate of sale. Rather than replicating existing ranges, the strategy prioritises exclusivity, clear shopper need-states and commercially engineered formats that support long-term category growth. As frozen world foods continue to move from niche to mainstream, Taj Foods’ IFE 2026 presence signals a clear direction of travel: commercially focused innovation, operational scale and award-recognised leadership working in alignment. Visit Taj Foods at IFE 2026 – Stand 3932, Frozen & Chilled Hall.

Little Moons has expanded its lighter Refreshos range with a new Lemon & Elderflower flavour. The product features a fruity sorbet centre wrapped in the brand’s signature mochi and is positioned as a portion-controlled frozen snack. It is HFSS-compliant and contains 56 calories per bite, targeting demand for lighter, fruit-led treats. The launch builds on growth in the ice cream desserts category, which is up 8.9% year-on-year, and forms part of Little Moons’ ongoing expansion of its frozen snacking portfolio. Ross Farquhar, director of marketing, innovation and sustainability, commented: “When we spotted the rapidly growing appetite for everything Italian and lemon-themed on TikTok, we knew we had to get involved. New Lemon & Elderflower Refreshos brings an ice cold moment of joy inspired by hot Italian summers, making the freezer aisle a must visit for starting summer early. " The new flavour is available exclusively in Tesco's stores.

UVESA, part of the international food and agri-business MHP Group, has signed an agreement to acquire Payán Hermanos, a poultry company based in Maracena, Granada. The acquisition is expected to enhance UVESA’s production capacity and reinforce its position within the Spanish poultry market. By integrating Payán Hermanos into its operational and commercial structure, UVESA aims to unlock efficiencies while creating additional value across its supply chain. Payán Hermanos brings longstanding experience and technical expertise in poultry production, making it a strategic fit for UVESA as it continues to scale its operations under the MHP umbrella. Antonio Sánchez, president of UVESA, said: “The integration of Payán will strengthen our operations and create new opportunities for sustainable development". Sánchez added that the acquisition aligns with the broader strategy of strengthening group companies and supporting sustainable, long-term growth and it is the next 'natural step' following UVESA's integration with MHP Group. Beyond operational gains, UVESA emphasised the wider economic and social impact of the acquisition. The company expects the move to support local communities, contribute to Spain’s agri-food economy and enhance national food security at a time when supply chain resilience remains a key industry focus. The deal remains subject to regulatory approvals, which the company confirmed are currently being pursued. Terms of the transaction were not disclosed.

Scottish dairy brand Graham’s Family Dairy has launched what it claims is the UK’s first layered high-protein cottage cheese, capitalising on a surge in demand for protein-rich, minimally processed foods. The new range combines traditional cottage cheese with a fruit layer and is available in strawberry or peach variants. Each 200g pot delivers 25g of protein and fewer than 200 calories, targeting health-conscious consumers seeking convenient, nutrient-dense options. The product continues to be made using the company’s traditional open-vat process. Robert Graham, managing director, said: “Cottage cheese has seen an extraordinary comeback, driven by a renewed focus on high-protein, no-nonsense food. This is not a short-lived trend but a fundamental shift in eating habits.” The launch comes amid a renewed interest in cottage cheese, with Graham’s Family Dairy reporting its own sales have grown by nearly 30% over the past year. To support further growth, the company has invested £3.5 million in its Glenfield site in Fife, increasing production capacity by 50%. The layered high-protein cottage cheese is available exclusively through Tesco stores in the UK, building on Graham’s established cottage cheese portfolio. Founded in the 1930s, Graham’s Family Dairy remains a family-run business with deep roots in Scottish agriculture. Today, it produces a wide range of dairy products, from milk and butter to yogurt, kefir and protein-focused offerings, sourcing milk from a network of selected Scottish farms.

De Kuyper Royal Distillers has confirmed plans to sell its Mandarine Napoléon liqueur brand to Pagès-Vedrenne, part of the Iconic Nectars Group. The proposed transaction marks a strategic step for the Dutch distiller as it sharpens its focus on core growth areas, including its De Kuyper and Peachtree liqueurs, as well as premixed cocktail solutions. Leo Evers, CEO of De Kuyper Royal Distillers, said the decision reflects the company’s long-term strategy to prioritise the global cocktail category while streamlining its portfolio. He added that Pagès-Vedrenne, a fellow family-owned business, was selected as the new owner due to its aligned values and ability to support the continued development of the Mandarine Napoléon brand. Financial terms of the transaction were not disclosed, and the agreement remains subject to final closing conditions.

The Hershey Company has launched a unified US commercial operating model, bringing its sweet, salty and protein portfolios together under a single structure branded ‘ONE Hershey’. The move combines commercial execution across all three categories while centralising global brand marketing, marking the first time the company has integrated its brand strategy, category insights and go-to-market approach under one model. Under the new structure, Hershey will scale its confectionery business alongside its faster-growing salty snacks and protein segments, with the aim of improving speed to market and coordination across its portfolio. Kirk Tanner, president and CEO of The Hershey Company, said: “Our brightest moments come from talented people working together across functions to deliver bold thinking. By activating our full portfolio as ONE Hershey, we’re better positioned to meet consumers wherever they are, create more moments of goodness and lead next generation snacking with speed and purpose.” The company has also introduced leadership changes to support the model, effective 16 March. Andrew Archambault will expand his remit as president, US, to oversee the full portfolio, including commercial planning, category leadership and retail execution. Nitin Jain joins the executive leadership team as chief strategy and transformation officer, overseeing enterprise strategy and resource allocation. Stacy Taffet, chief growth and marketing officer, will take on additional responsibility for demand creation, portfolio strategy and innovation, while Vero Villasenor has been appointed chief brand officer, leading global brand activation within the growth and marketing team. Hershey said the integrated model will enable more coordinated category management and retail execution, while supporting investment in omnichannel capabilities, R&D and innovation. The company expects the new structure to improve decision-making speed, strengthen retail partnerships and support the development of new snacking formats across its portfolio.

Since becoming a stand-alone business within the Nestlé group last year, Nestlé Waters & Premium Beverages has been charting a bold new course in premium and ‘better4you’ beverages.  On a visit to the company’s Product & Technology Centre (NPTC) in Vittel, France, FoodBev’s Rafaela Sousa gets a rare behind-the-scenes look at the people, processes and cutting-edge technologies driving innovation, sustainability and consumer-led product development. Tucked away in a spa town in northeastern France, Nestlé Waters & Premium Beverages’ Product & Technology Centre in Vittel combines cutting-edge research and innovation with state-of-the-art production and bottling technology. Walking into the facility, we get a sense of how business, planning and technical teams operate alongside the pilot production facility. The focus of our visit is an insight into innovation; particularly relevant as the ‘better4you’ category accelerates. Market research from Fact.MR valued it at $197.3 million in 2023, with projections to more than double to $484 million by 2034. For Nestlé Waters & Premium Beverages, this is an opportunity to combine decades of expertise with a forward-looking, consumer-centric approach that shapes the beverages of tomorrow. Nestlé Waters & Premium Beverages R&D leadership team members (L-R): Sandrine Lescoffier, global R&D head, Nikhil Patil, packaging development lead and Virginie Fohrer, flavour and product development lead. R&D as the engine of growth Every year, new beverage launches flood the market, yet few sustain momentum, often because they are built around short-term novelty rather than a clear consumer need or a proposition that can scale. For Nestlé Waters & Premium Beverages, the challenge is not how quickly to launch, but how to build products that are designed to last. That thinking is rooted in long-term R&D investment, sensory science and consumer insight, rather than speed to market alone. Innovations like Sanpellegrino CIAO! sparkling flavoured water demonstrate the company’s ability to balance their R&D process with speed, with the product being recognised as the #1 launch in the sparkling flavoured water category despite being launched just 12 months after its inception, according to Global Data from 2025. As the visit gets underway, Sandrine Lescoffier, global R&D head at Nestlé Waters & Premium Beverages, sums up the approach: “Innovation is our heartbeat. We’re not just creating products; we’re shaping what consumers expect from their beverages.” This approach is not new to the company. In 1932, long before flavoured waters became a global category, Sanpellegrino introduced Aranciata, combining mineral water with real orange juice in a move that would help define the brand’s future. The brand’s longevity, Lescoffier notes, comes from a deep understanding of taste, quality and occasion; principles that continue to guide development today. That same philosophy underpins newer launches including Sanpellegrino CIAO!, a flavoured sparkling water developed with real fruit juices, and the Maison Perrier Chic range of sophisticated mocktails developed in collaboration with real mixologists. Rather than chasing trends, both brands have been developed to respond to evolving expectations around flavour, permissibility and functionality, while remaining grounded in sensory performance and consistency at scale. Maison Perrier’s latest campaign for its Chic line-up of mocktails, designed with mixologists to meet consumers’  growing demand for alcohol-free choices. Consumer insights in action Before a single ingredient is tested or a bottle designed, Nestlé Waters & Premium Beverages listens to emerging trends and the subtle signals that reveal what consumers will want next. “Consumer centricity is not a buzzword here; it’s our compass,” says Leila Clemaron, international head of innovation. “It lets us anticipate cultural shifts, work closely with global marketing, and translate early signals into innovations that succeed.” For Nestlé Waters & Premium Beverages, putting consumers first means observing lifestyle habits, shopping behaviours and emotional connections across global markets. The rise of Gen Z is shaping these trends, driving demand for authenticity, hybrid experiences and beverages that combine indulgence with guilt-free pleasure. “They want emotional connections and values from the brands they choose,” Clemaron points out. “Our role is to detect these weak signals early, so we can respond with products that resonate now and in the long term.” The company’s approach goes beyond simple trend-following. Every new product begins with deep consumer insights, feeding into a clear brief that guides R&D. AI is a key tool here, predictive modelling and social listening allow the team to analyse vast datasets quickly, identifying gaps and optimising concepts before they reach the pilot plant. “AI helps us move faster,” says Clemaron, “but it never replaces real consumer feedback. We still meet them where they live, shop and work to understand what truly matters.” Sensory mapping is another cornerstone of the strategy. Global panels assess flavours and ingredients, while expert evaluators measure sweetness, acidity and aroma, ensuring consistency across markets. This allows Nestlé Waters & Premium Beverages to strike the delicate balance between global appeal and subtle local adaptation, from the zesty peel of a lemon in Italy to the sweeter profiles preferred in the US. Later in the tour, we get a closer look at how these sensory insights shape product development. By embedding consumers at the heart of every step, from insight gathering and recipe development to sensory testing and global roll-out, Nestlé Waters & Premium Beverages ensures innovation is both meaningful and memorable. Innovation powered by cross-site expertise A look inside the lab where the Nestlé Waters & Premium Beverages product flavours are perfected . The company’s Vittel site serves as the scientific R&D hub for the group, bringing together expertise in product, process, packaging and sensory science. Teams in Madone, Italy, complement these efforts, with a particular focus on flavour and product development. “Our Madone facility is where the magic happens,” Virginie Fohrer, flavour and product development lead, tells me. She notes that the site plays a pivotal role in the group’s capabilities across flavours, juice compounds and botanical extracts, and is equipped with advanced technologies including extraction, infusion and aseptic compounding. “Drawing on nearly a century of taste development, we combine heritage knowledge with cutting-edge extraction, infusion and aseptic compounding technologies to create flavour systems that are hard to replicate,” Fohrer adds. Madone is designed not to produce generic flavours, but to craft unique, proprietary formulations, from citrus and herbal top notes to complex botanical extracts, that give Nestlé Waters & Premium Beverages a clear competitive advantage. The team uses a range of techniques, from solid-liquid and liquid-liquid extraction to steam distillation and hot or cold infusions, carefully selecting the best method for each ingredient to preserve authenticity, stability and clarity. The site’s structure also integrates applied R&D with sensory-driven product development, a combination that is rare among large beverage companies. This dual approach allows teams to rapidly translate scientific insights into formulations that are ready for production while maintaining premium quality and uniqueness. Inside the tasting room Inside Nestlé Waters & Premium Beverages’ dedicated tasting room at its R&D hub in Vittel, France. No innovation is complete without understanding how it will be experienced. Sensory science sits at the heart of Nestlé Waters & Premium Beverages’ development, and the Vittel site’s tasting room is a perfect example of that commitment. We see the dedicated tasting room where trained expert panels work in 12 individual booths, each carefully designed to minimise bias. Neutral colours, precise lighting and temperature, and specially treated air to remove odours ensure panellists can focus entirely on the liquid in front of them. Fohrer conducts many of these sessions. “Even the smallest details – glass shape, colour or the time of day – can influence perception,” she explains. Tastings are typically held in the morning, when experts’ senses are at their sharpest. Results from panel tastings are then cross-checked with consumer data to identify which sensory attributes drive preference across different markets. This ensures that new products are not only technically sound but genuinely enjoyable to drink. We quickly realise it is trickier than it looks. Each sample is coded with different colours and letters, and our task is to guess the flavours and jot down our impressions. The exercise brings home the subtlety and precision behind Nestlé Waters & Premium Beverages’ approach to product development. For Nestlé Waters & Premium Beverages, these sessions are far more than a quality check, they are a key part of translating long-term R&D and consumer insight into flavours and experiences that resonate. It’s a reminder that innovation is grounded in understanding the consumer, not just in creating something new.   From lab to pilot plant Nikhil shows Rafaela inside Nestlé Waters & Premium Beverages’ pilot plant where R&D replicates every stage of production. “This isn’t just about scaling up,” explains Nikhil Patil, packaging development lead and our tour guide for the pilot plant. “It’s about refining every detail to ensure products perform in real-world conditions. We can replicate every stage of production here without disrupting our live lines, which protects innovation and lets us experiment safely.” The plant houses small-scale processing units and analytical tools, enabling the team to adjust recipes in real time. Packaging development is equally precise: injection and blowing machines expand PET preforms into their final bottle shapes, optimising designs for lightweighting and energy efficiency. “Every bottle is tested and optimised from material use to energy efficiency, so when it hits the production line, we know it will perform,” Patil notes. For example, a patented bottle base can reduce material use and be suitable to rPET content. Innovation built to last The clear takeaway is that the company’s secret sauce isn’t just in the water. Long-term, consumer-led innovation rests on three pillars: technology, expertise and sustainability. Sensory science ensures products actually hit the mark, pilot-scale trials cut down the guesswork, and clever packaging and process tweaks serve both planet and profit. But at the heart of it all are the people, engineers, scientists, quality teams turning bright ideas into beverages. For Nestlé Waters & Premium Beverages, real innovation comes from careful, measured experimentation, guided by consumer insight and balanced with a dose of creativity. Vittel shows how this mix produces products that don’t just make a splash but resonate for the long-term. And for those hoping to master the art of premium beverages? The Vittel site offers a blueprint: put consumers first, lean on expertise, experiment and never forget that innovation tastes best when it’s as thoughtful as it is bold. As Patil put it: “Our goal isn’t just to make a product that works, it’s to make a product that excels. In Vittel we test, refine and innovate so that when ideas leave this facility, they’re ready to succeed in the real world.”