Arla Foods has strengthened its UK leadership team with the appointment of Matthew Walker as head of its Foodservice business, aiming to accelerate growth across one of its key channels. Foodservice is one of Arla’s largest channels outside of retail, supplying milk, butter and cheese to restaurants, coffee shops and food-to-go operators nationwide through its Arla Pro brand. Walker will take up the role this month (January 2026), leading the foodservice division as it builds momentum and deepens partnerships across the hospitality, catering and quick service restaurant sectors. The appointment comes at a time of strong performance for the division. In the first half of 2025, Arla’s UK Foodservice business delivered year-on-year revenue growth of 15%, equivalent to €29 million (£24 million), while strategic branded, volume-driven revenue increased by 7.6%. The results underline the channel’s growth potential as Arla continues to invest in innovation, sustainability and customer partnerships. Walker brings 14 years of experience within Arla, having held a range of senior roles across commercial, marketing and brand development functions at both local and global levels. Most recently, he served as head of marketing for Arla Sweden, where he played a key role in strengthening the Arla brand, driving category growth and leading strategic initiatives over the past four years. “Matthew’s appointment is a great step forward for our UK business, and we’re excited to welcome him to the team,” Bas Padberg, managing director of Arla Foods UK, said. “His deep understanding of Arla, combined with his strong commercial experience and passion for building relationships, will be key as we continue to grow our foodservice presence, deliver value for our partners and provide quality dairy to the hospitality and catering sector.” In his new role, Walker will focus on expanding Arla’s foodservice customer base and developing strategic partnerships, from sustainability initiatives to new product innovation. This includes investment in manufacturing, such as the company’s mozzarella expansion at its Taw Valley site, alongside continued brand-led innovation across Arla’s core portfolio. Commenting on his appointment, Walker said: “Foodservice is one of the most dynamic and fast-moving parts of our industry. We have a lot of exciting innovations and milestones in the near future that will allow us to deliver the best ingredients and dairy products to our customers. I’m excited about helping to create the future for British dairy.” Padberg added that leadership development remains central to Arla’s cooperative model. “As a cooperative owned by our farmers, driving growth and creating value for our owners is at the heart of Arla. Our people are key to this, and I’m delighted that we are securing the right leadership to continue Arla’s success.”

UK-based indie crisp brand Salty Dog is set to ignite the snack market with the launch of its bold new flavour, Fiery Jalapeno & Paprika, as part of an extensive revamp of its product line. This launch comes alongside a refreshed brand identity aimed at captivating both long-time fans and a new generation of discerning snack enthusiasts. Since its inception, Salty Dog has positioned itself as a custodian of quality in the crisp industry, challenging the dominance of mass-market producers with its commitment to hand-cooked, batch-fried crisps made from the finest ingredients. Co-founder Dave Willis reflects on the brand's journey: “Perhaps it’s fair to suggest that we’d got a little set in our ways. However, a shift in our production set-up last year reinvigorated our ambitions and reminded us of our unique cache in the retail landscape.” Fiery Jalapeno & Paprika is a response to the growing demand for innovative and flavourful snacks that align with contemporary consumer preferences for bold tastes and quality ingredients. This new flavour joins an updated line-up that includes classic favourites such as Prawn Cocktail, Sweet Chilli, Ham & Mustard, British Roast Beef and Salt & Vinegar. Willis added: “In these healthier living times, true snack enthusiasts only break ranks for something truly memorable. Fiery Jalapeno & Paprika is designed to deliver that unforgettable experience, making it the perfect accompaniment to any beverage or as a stand-alone treat.”

The Global Agri-Food Advancement Partnership (GAAP) has entered into a significant collaboration with 9 Mile Legacy Brewing, signing a Memorandum of Understanding (MOU) aimed at enhancing Saskatchewan’s agri-food innovation landscape. This partnership was formalised at the LGCY: Innovation Hub in Saskatoon and represents a strategic effort to bolster Canada’s leadership in biotechnology and fermentation. The MOU outlines a framework for collaboration that leverages the strengths of both organisations, focusing on the establishment of fermentation scale-up capacity. This initiative is designed to support and incubate fermentation-based innovation projects, providing a vital resource for agri-value start-ups and biotechnology innovators. By integrating GAAP’s advanced high-throughput bioreactor systems with LGCY’s commercial-scale brewing facilities, the partnership will facilitate a seamless transition for innovators moving from pilot-scale development to full-scale production. The collaboration will utilise GAAP’s 24×15ml optimisation and selection bioreactor systems, progressing to LGCY’s larger 3×600-litre production-scale bioreactors. This set-up enables rapid scale-up and real-world deployment of fermentation technologies. “Together, we are creating a unique opportunity for start-ups to access shared infrastructure and specialised expertise,” said Martin Wilding, lab and facilities manager at GAAP. “This partnership not only strengthens Saskatchewan’s agri-food innovation ecosystem but also positions us as a key player in the global biotechnology sector.” The MOU also aims to develop integrated workflows that link GAAP’s bioreactor capacity with LGCY’s larger fermenters. This includes adapting traditional beverage fermentation equipment for advanced microbial fermentation applications, demonstrating the versatility and potential of fermentation technologies in the food and beverage industry. Shawn Moen, CEO and co-founder of 9 Mile Legacy Brewing, added: “This collaboration will enhance our ability to innovate and bring new fermentation-based products to market, reinforcing our commitment to quality and sustainability in brewing”.

Lindt & Sprüngli has unveiled its latest indulgence, Lindt Excellence Pistachio Dark Bar. This new product marks an expansion of the brand’s popular pistachio flavour profile, following the success of the Lindor Pistachio Truffles introduced last year. As consumer preferences shift to gourmet and wellness-oriented products, Lindt’s new offering taps into growing demand for dark chocolate, as well as the rising popularity of pistachio-flavoured confectionery – a trend fuelled by the Dubai chocolate craze, which has seen pistachio surge in popularity. Excellence Pistachio Dark Bar combines high-quality dark chocolate with caramelised pistachio pieces and a hint of sea salt, creating a sophisticated flavour experience that appeals to discerning palates. Stefan Bruderer, master chocolatier at Lindt, said: “With the continued love for pistachio, we’re excited to expand the flavour into our Excellence range. Our unrivalled quality of Lindt Excellence chocolate makes this new Pistachio Dark Bar the perfect permissible treat this new year.” The 100g bar is now available nationwide through Lindt’s online platform and retail locations, as well as in Waitrose stores, at a recommended retail price of £3.50. Other retailers are expected to follow suit shortly thereafter, positioning the product for widespread market availability. The Excellence range also includes a variety of cocoa percentage bars – 70%, 85% and 90% – all made with just five pure ingredients, catering to consumers seeking a more conscious chocolate choice.

Kenya’s High Court has allowed regulatory reviews to proceed for Diageo’s $2.3 billion sale of its majority stake in East African Breweries Limited (EABL) to Asahi Group Holdings. In a ruling delivered on Friday (9 January), Justice Bahati Mwamuye directed that regulatory approvals and other preliminary steps linked to the transaction may proceed uninterrupted, even as the court considers an application seeking to block the deal. However, the court issued a temporary preservation order restraining the final completion of the sale until Tuesday, 20 January, when the matter will be mentioned for further directions. The case was filed by Kenyan beer distributor Bia Tosha Distributors, which is seeking to halt the transaction over unresolved litigation dating back to 2016. The distributor argues that the long-running dispute should be resolved before Diageo exits its shareholding in EABL. In a statement, EABL said the court had recognised the importance of allowing statutory and regulatory processes to continue, noting that global transactions of this scale typically require months of regulatory engagement. The brewer added that the interim order would not affect the overall transaction timeline. “We welcome the court’s decision to allow the regulatory phases of this transaction to continue,” EABL said. The company reiterated that the underlying dispute is a legacy commercial matter relating to local distribution routes and “has no factual or legal connection to the shareholding of our parent company.” Diageo announced in December that it had agreed to sell its 65% stake in EABL to Asahi as part of a broader strategy to dispose of non-core assets, reduce debt, and offset pressures from US tariffs and changing consumer demand patterns. Despite the court action, deal parties have maintained that they expect the transaction to be completed in the second half of the year, subject to regulatory approvals across multiple jurisdictions. EABL, which operates breweries and beverage businesses across Kenya, Uganda and Tanzania, remains one of East Africa’s largest alcohol producers. The proposed acquisition would mark a significant expansion of Asahi’s footprint in Africa’s beer and spirits market.

Kellogg’s has announced the launch of a new limited edition Rice Krispies Squares on the run up to Easter – a Crushed Mini Eggs & Chocolate variety. Available exclusively in Tesco stores, the Easter inspired flavour will be available as a pack of four with a recommended retail price of £2.25, from January. The new edition of Kellogg’s Rice Krispies Squares combines the classic crunch of Rice Krispies cereal with a chocolately syrup, topped with crushed mini eggs and a chocolately drizzle. “Squares fans love discovering new flavours, and this spring we’re thrilled to introduce our very first Easter-inspired Rice Krispies Squares.” Holly Wright, senior brand activation manager, said. “Featuring the perfect blend of rich chocolate and crunchy crushed mini eggs, this limited edition treat is set to create excitement in store and deliver a burst of joy.” The Rice Krispies Squares brand has grown every year, with value sales up. The new flavour launches nationwide from January.

Danish Crown has announced plans to establish a new production facility in Vejen (Denmark), creating approximately 100 jobs as part of its strategy to enhance its pork processing capabilities. This initiative comes in response to the increasing supply of pigs from local farmers and aims to bolster the company's export capacity, particularly to lucrative markets in Asia. The new facility, set to begin operations on 1 October 2026, will focus on deboning pork foreends, with a target output of 60,000 units per week. This expansion is strategically aligned with Danish Crown’s commitment to maximising efficiency and flexibility in its production processes. Niels Ulrich Duedahl, group CEO of Danish Crown, commented: “It is fantastic that we are now hiring more employees. This is the result of once again receiving more pigs for slaughter, which creates a need for more hands.” The Vejen site, which Danish Crown acquired in April 2023, spans approximately 14,000 square metres and is already outfitted for food production. However, minor refurbishments will be necessary before the facility can resume operations. Jesper Sørensen, senior vice president of production at Danish Crown Industry, noted that the new facility will not only enhance production capacity but also streamline operations at existing abattoirs in Horsens, Herning, Rønne and Blans. “By establishing a specialised production facility in Vejen, we can achieve very high efficiency while reducing complexity at our abattoirs,” Sørensen said. The location of the Vejen facility, in proximity to three of Danish Crown’s abattoirs in Jutland, positions the company to leverage regional strengths in food production. The area’s rich agricultural heritage is expected to facilitate the recruitment of a skilled workforce, critical to the success of this expansion. Danish Crown has already begun the process of securing the necessary permits for the new facility, with expectations to finalise these by the end of the first quarter of 2026.

Felipe Lino With meat prices hitting record highs, manufacturers and consumers alike are feeling the pinch. Dr Felipe Lino, co-founder and CTO of Nosh.Bio, highlights how fermentation-based proteins can deliver high-quality, affordable and resilient alternatives, helping the food industry navigate rising costs while meeting growing demand for sustainable and nutritious options. Price has always been a key driver for consumers when it comes to protein, with nutrition coming a close second. Meat is not only tasty but also widely regarded as generally healthy. Yet rising costs, driven by shrinking herds, climate change and supply chain disruptions, are changing the landscape. For food manufacturers, this isn’t just a consumer affordability issue – it’s also a challenge for margins and supply chain stability. The opportunity for alternative protein sources is clear. The protein that can beat meat on price, maintain quality and can be scaled reliably will capture the greatest market advantage. Fermentation is emerging as a leading candidate to deliver exactly that. The cost challenge in protein supply In July 2025, FAO’s meat price index hit a new all-time high of 127.3 points, up 1.2% from its previous peak in June. This price increase has been linked to large import demand from markets like China and the US and supply constraints affecting Europe. This rise in prices is putting financial pressure on households, further amplified by geopolitical instability and supply chain disruptions across other industries. The consequence: cost conscious consumers start to consider dietary changes, such as buying cheaper proteins (ie. processed meats) or cutting back on animal-sourced foods entirely. Despite this rise in prices, plant-based alternatives derived from raw materials (like soy or peas) are still struggling to reach price parity with meat. This is down to the high costs associated with the heavy processing required and also the price volatility of raw ingredients. So, although the price gap between the two is shrinking, it’s still not a viable cost-cutting option for consumers yet. This is where fermentation comes in. Nosh.Bio's fermentation tanks Fermentation: Efficiency without compromise Fermentation-based production uses microorganisms (such as fungi, yeast or bacteria) to produce high-quality proteins, without relying on large-scale land use, like crop agriculture or animal farming. Nosh.bio uses non-GMO fungi to create its signature Koji protein ingredient through fermentation. Because production happens in controlled environments, it is unaffected by climate disruptions that increasingly threaten conventional agriculture and drive up food prices. These systems also require significantly less water than animal farming or large-scale crop cultivation, further strengthening their resource use efficiency. This stability means production can maintain predictable output and costs, avoiding the supply volatility and price spikes affecting plant-based protein. The result is a protein source that is not only climate-resilient, but one that, crucially, can beat the price of meat. Microbes grow rapidly on low-cost, widely available feedstocks and require minimal processing to become a high-value food ingredient. With the ability to produce tonnes of protein in days rather than months or years, fermentation is also remarkably efficient. This translates directly into lower production costs, reduced environmental impact and a secure supply chain that doesn’t rely on volatile global markets. In short, fermentation is less resource intensive than other plant-based alternatives, and can produce cost-effective, high quality, nutritional protein efficiently. Balanced nutrition profile as added value In addition to economic benefits, fermentation-based proteins can deliver a favourable nutritional profile compared to conventional meat, with high-quality protein and fibre content alongside lower levels of saturated fat and cholesterol. This enables manufacturers to create products that are both more affordable and aligned with health-conscious consumer preferences. Beyond basic nutrition, fermentation also allows for tailored functionality. For example, proteins can be engineered to enhance digestibility, deliver specific amino acid ratios or include bioactive compounds such as antioxidants. This opens opportunities for functional food and beverage products that meet specific dietary needs. Nosh.Bio's koji protein Hybrid solutions: A win for industry and consumers In hybrid-meat products, these nutritional attributes make it possible to improve the nutritional profile of a product while maintaining its familiar taste and texture. Hybrid products blend conventional meat with alternative protein ingredients and are emerging as a practical way for manufacturers to cut costs while meeting shifting consumer demands. With meat prices continuing to rise, incorporating cost-effective protein from fermentation offers a way to reduce raw material expenses and improve nutritional quality, without changing established production methods. Crucially, these advantages provided by hybrid-meat (cost saving, nutritional value) can be achieved without compromising on taste or texture. Resiliency as a form of sustainability Resiliency is another increasingly important factor when it comes to protein production. In a volatile global market, the ability to produce essential ingredients locally is becoming as important as their cost or quality. Fermentation offers a level of resilience that conventional agriculture cannot match. Instead of relying on harvests vulnerable to droughts or floods, it produces protein in controlled systems that require far less water than conventional agriculture or animal farming. As fermentation runs on diverse, low-cost feedstocks it also reduces exposure to resource shocks and price volatility. Because production is continuous and scalable without extra farmland, facilities can be built close to where the food is eaten, shortening supply chains and reducing exposure to geopolitical instability. Considering the geopolitical instability of the world today, resilience is sustainability. Countries will increasingly need local solutions to bridge the protein gap using minimal resources and keeping production costs under control. Less resource use and shorter transportation distances not only reduce environmental impact but also help stabilise pricing, creating more sustainable and self-reliant supply chains – biomass fermentation can deliver exactly that.

M2 Ingredients, a vertically integrated functional mushroom grower based in California, US, is set to open its brand-new M2 Center of Innovation next month – an advanced R&D lab designed to accelerate functional mushroom product development. The purpose-built facility will bring together experienced functional mushroom R&D teams to support brands developing next-generation functional foods, beverages and supplements across formats including RTDs, ready-to-mix powders, gummies, shots, bars and more. It complements M2's existing 155,000-square-foot mushroom cultivation facility, located in Vista, California, opened in early 2025. The site operates around the clock to grow ten premium mushroom species, including turkey tail, lion's mane, cordyceps and reishi (pictured below). The centre’s full vertical integration with M2’s cultivation, processing and scientific research teams will enable the company to more easily address common formulation challenges surrounding functional mushroom product development. These include solubility, suspension, flavour pairing and sensory performance, to be addressed at the ingredient level. Jay Schmalz, R&D innovation manager at M2 Ingredients, will lead the centre with support from M2’s team of food scientists, formulation experts and researchers. The facility will formally open on 2 February 2026, available for active collaboration with food, beverage and supplement brand partners, with the goal of helping them more quickly and efficiently from product concept to market-ready innovation.  Jeff Rogers, CEO of M2 Ingredients, described the site’s inauguration as a “major step forward” for M2 and the broader functional mushroom industry. “Brands have historically had to choose between ingredient suppliers and true innovation partners,” he commented. “The M2 Center of Innovation eliminates trade-off by combining deep scientific rigour with real-world formulation and application expertise. This will be a powerful asset for our partner brands and a catalyst for faster, more confident innovation.” Chief science officer Julie Daoust said the centre was shaped by her own experience leading R&D and innovation teams on the consumer brand side earlier in her career. “This is the partner I always wished I had when I was responsible for bringing new products to market,” she explained. “The M2 Center of Innovation allows brands to innovate without having to build a full internal R&D infrastructure, while still delivering products that truly work.”

British snack brand Popcorn Kitchen has expanded its portfolio with a new savoury line, Crunch Corn, available now in three flavours. Made from Peruvian Choclo giant corn, the snacks aim to deliver a ‘satisfying crunch’ and innovative, premium alternative to the smaller, commonly used sweet corn kernels in savoury corn snack products. The HFSS-compliant treats are rich in fibre and debut in three flavour varieties, Sea Salt, Salt & Vinegar and Spicy Chilli, available in 100g sharing bags and 30g snack bags. The team said these Mediterranean-inspired snacks provide an alternative to increasingly expensive premium nuts and seeds. Popcorn Kitchen’s founder, Louise Monk, said she was inspired to create the new range following a trip to the Seville Food Fair in Spain, in 2023. Here, she was introduced to seasoned, roasted giant corn kernels as a snack, and decided on Choclo giant corn as the perfect foundation for her own bold flavoured range. “We cooked up Crunch Corn because we wanted to create a more complete savoury treat for those underwhelmed by potato crisps and frustrated by spiralling costs of allergy-risking nuts and seeds,” Monk said. “As corn obsessives already well-versed in popcorn happiness, we felt now was the perfect moment to share new crunchy joy”.

AB InBev has exercised the right to reacquire a 49.9% minority stake in its US-based metal container plants from a consortium of institutional investors led by Apollo Global Management. The transaction is valued at approximately $3 billion and is expected to enhance AB InBev's operational control over its packaging facilities, which are critical to its supply chain. The US metal container operations consist of seven facilities across six states and play a vital role in ensuring quality, cost efficiency and supply security for AB InBev’s extensive portfolio of beer brands. The reacquisition aligns with the company’s strategic focus on maximising long-term shareholder value and is anticipated to be accretive to earnings per share (EPS) in the first year post-acquisition. Funding for the transaction will come from AB InBev’s cash reserves. AB InBev's move to regain full ownership of its metal container operations underscores the importance of packaging in the beverage industry, particularly as consumer preferences continue to evolve towards sustainable and efficient packaging solutions. The company’s ability to innovate and maintain supply chain security will be critical in navigating the competitive landscape of the global beverage market. The reacquisition aligns with AB InBev’s broader strategy to streamline operations and enhance production capabilities. By consolidating control over its metal container production, the company aims to improve its responsiveness to market demands and further strengthen its position in the North American market. As AB InBev continues to adapt to changing consumer trends and economic pressures, this strategic move is expected to bolster its operational efficiency and support its long-term growth objectives. The deal is subject to customary closing conditions and is expected to finalise in Q1 2026.

Lamb Weston is closing its Munro, Argentina, manufacturing facility as part of a broader strategy to improve profitability and operational efficiency across its global manufacturing network. The Idaho-based frozen potato processor said production for the Latin America region will be consolidated into its newer, more modern facility in Mar del Plata, Argentina. The move will affect approximately 100 employees at the Munro site, who will receive severance packages. “These actions are part of our broader strategy to improve profitability and enhance operational efficiency across our global manufacturing network,” said Sylvia Wilks, chief supply chain officer at Lamb Weston. “Effectively managing costs across our supply chain is critical to delivering value to customers, while enabling us to prioritise investments that modernise physical assets and keep operations efficient, resilient and ready for future growth.” In addition to the Argentina closure, Lamb Weston also announced plans to temporarily curtail a production line in the Netherlands, further reflecting its focus on balancing capacity with demand across regions. The company said the actions are part of its 'Focus to Win' strategy, which centres on prioritising key markets and channels, strengthening customer partnerships, driving executional excellence and accelerating innovation. Lamb Weston is a global supplier of frozen potato products. The company has operated in the category for more than 75 years and is known for its portfolio of value-added potato offerings designed to simplify kitchen operations. The latest manufacturing changes come as food processors across the industry reassess capacity, costs and capital deployment amid ongoing economic uncertainty, shifting demand patterns and continued pressure on margins.