In a announcement at annual trade show CES 2026, PepsiCo unveiled a multi-year collaboration with Siemens and NVIDIA aimed at enhancing its manufacturing and supply chain operations through advanced digital twin technology and AI. This initiative is the first of its kind for a global consumer packaged goods company, marking a significant step in leveraging digital innovation to enhance operational efficiency. As demand for production and distribution capacity continues to escalate, PepsiCo is turning to AI and digital solutions to optimise its existing facilities. Traditional methods of expansion have proven slow and costly, hindering the company’s ability to adapt swiftly to market changes. Ramon Laguarta, chairman and CEO of PepsiCo, said: “The scale and complexity of PepsiCo's business, from farm to shelf, is massive – and we are embedding AI throughout our operations to better meet the increasing demands of our consumers and customers”. The partnership will utilise Siemens' Digital Twin Composer, powered by NVIDIA Omniverse libraries, to create physics-based digital twins of PepsiCo’s manufacturing and warehousing facilities. The technology will enable the company to simulate, validate and optimise facility layouts prior to any physical modifications, thereby streamlining the design process and enhancing operational agility. Jensen Huang, founder and CEO of NVIDIA, highlighted the transformative potential of digital twins for physical industries, such as consumer packaged goods: “For companies with real-world assets, digital twins are the foundation of their AI journey”. This collaboration aims to redefine how PepsiCo designs and operates its facilities, using real-time data to create a comprehensive digital environment that enhances decision-making and operational efficiency. Siemens' new software solution is designed to build Industrial Metaverse environments at scale, allowing organisations to apply industrial AI and simulation capabilities in real-time. This innovation will empower PepsiCo to combine 2D and 3D digital twin data with real-time physical information, creating a high-fidelity virtual environment for its production processes. PepsiCo's initial pilots in the US have already demonstrated promising results, with teams optimising facility configurations to achieve a 20% increase in throughput and significantly reducing capital expenditure by uncovering hidden capacities. Athina Kanioura, CEO for Latin America and global chief strategy and transformation officer at PepsiCo, described the initiative as a “digital blueprint that reimagines how the supply chain is designed, built, and scaled,” reinforcing the company’s commitment to building a responsive and intelligent operational ecosystem.

Food-tech start-up TissenBioFarm has announced a major breakthrough for the cell-based F&B category: the production of cultivated meat with cell density equivalent to that of conventional meat. The company, based in South Korea, claims it has also succeeded in producing cultivated meat with cell density exceeding that of conventional meat, a milestone achievement for the industry. In a statement announcing the breakthrough, TissenBioFarm said this development marks a shift for cultivated meat away from ‘discussions of theoretical possibility’ toward a phase defined by ‘technically realised, measurable outcomes’. Due to various hurdles surrounding scaling up, regulatory complexities, production challenges and cost, the cultivated meat industry has seen slower-than-expected technological progress in contrast with the optimism surrounding the category’s initial introduction. Analysts acknowledge a fundamental distinction between what is considered technically possible and what has been realised, with the accomplishment of achieving cell densities comparable to ‘real’ meat having posed a particular challenge since the industry’s inception. This has led to perceptions that cell-based meat more closely resembles a scaffold-based structure than true meat tissue, TissenBioFarm noted. The start-up has approached the issue by focusing on tissue rather than individual cells. Biologically, meat is not a simple aggregation of cells, but a form of tissue – TissenBioFarm said the same principle therefore applies to cultivated meat. The company stated that when cultivated meat is approached as edible artificial tissue, the technological boundaries it can reach can be redefined. Its latest achievement, it says, is the result of this approach – not a theoretical projection or estimate, but a technically realised outcome demonstrated for the first time. According to TissenBioFarm, controlling initial cell density conditions enables the production of cultivated meat with cell density equivalent to that of real ribeye steak, as well as cultivated meat containing more than twice the cell density found in real meat. As a result, the company noted that analysts are projecting an evolving discussion – shifting from the number of cells in cultivated meat, toward what new value cultivated meat with higher cell density than real meat could deliver to end consumers and the industry. The achievement could unlock new opportunities in cultivated meat technology, with TissenBioFarm aiming to continue further validation and technological advancement centred on tissue engineering.

In a move to cater to the growing demand for healthier snacking options, Leeds-based bakery brand HeyLo! has launched the UK's first crackerbreads made from lupin flour. This innovative product, designed for the January reset, targets consumers seeking low-carb, high-protein alternatives as they embrace new dietary resolutions for the year. The new HeyLo! Crackerbreads, which are now available on the brand’s webshop, offer a unique proposition in a market often criticised for dense and unpalatable low-carb snacks. With only 1.5g of carbohydrates and 5.7g of protein per cracker, these products are positioned as ideal choices for those adhering to keto diets and other low-carb lifestyles. The use of lupin flour, a naturally low-carb and high-protein ingredient, aligns with the increasing consumer interest in functional foods that promote satiety and metabolic health. Founded in 2022 by Heidi Normanton, HeyLo! has quickly established itself in the better-for-you bakery category, experiencing a 20% year-on-year growth. Normanton’s personal low-carb journey inspired the creation of the brand, which aims to fill a gap in the market for nutritious yet enjoyable bakery products. The launch of the Crackerbreads builds on the success of HeyLo!’s existing range, which includes low-carb breads, bagels, wraps and granola. The timing of the launch is strategic, coinciding with the peak of the January reset when consumers are actively seeking healthier food options. Normanton expressed the brand’s commitment to “food freedom,” allowing customers to enjoy their favourite foods without guilt. “We plan to tackle the ‘New Year, New You’ market with a different kind of wellness positioning,” she said. “Our focus is on a quarter-long campaign rather than a single month, promoting a ‘90 days of yes’ message that encourages guilt-free eating.” The Crackerbreads are designed for versatility, suitable for snacking, light lunches and as part of protein-forward meals, distinguishing themselves from competitors that often rely heavily on seeds and are perceived as less appealing. HeyLo! says the clean, crisp texture of Crackerbreads aims to overcome common consumer barriers to repeat purchases in the low-carb category.

As appetite-suppressing GLP-1 medications gain traction, new research suggests measurable shifts in food purchasing are emerging. For ingredients suppliers and retail buyers, the implications extend beyond fewer calories consumed to changes in basket size, category mix and the economics of impulse-led food sales. FoodBev explores the latest research. The rapid uptake of GLP-1 drugs such as Ozempic, Wegovy and Mounjaro is emerging as a new variable in food demand, with implications extending beyond consumer behaviour to product formulation and ingredient strategy. New research from Cornell University, published in the Journal of Marketing Research , links prescription survey data with detailed household transaction records to examine how food purchasing changes after adopting GLP-1 medications. The study combines survey responses on medication adoption – including timing, motivation and demographics – with grocery and restaurant transactions from a nationally representative US household panel. 🥗🏃‍♀️📉 Key findings 🥗🏃‍♀️📉 Overall spending: Households with at least one GLP-1 user reduce grocery spending by 5.3% within six months, with higher-income households cutting spending by 8.2%. Category declines: Most categories see reductions, with the largest drops in calorie-dense, ultra-processed foods. Savoury snacks fall 10.1%, alongside significant decreases in sweets, baked goods and indulgence categories. Even staples such as bread, meat and eggs show moderate declines. Spending increases: Only a small set of categories shows modest growth, led by yogurt, fresh fruit and functional nutrition products such as bars and meat snacks. Restaurant impact: Spending at fast-food chains, coffee shops and other limited-service eateries falls by 8.0%, reflecting fewer eating occasions rather than shifts in channel preference. Persistence and discontinuation: Reductions persist through the first year of use, though magnitude diminishes over time. Users who discontinue the medication tend to revert toward pre-adoption spending and slightly less healthy baskets. These findings highlight a clear pattern: biologically driven appetite suppression can materially reshape household food demand, creating new challenges and opportunities for manufacturers and ingredients teams as adoption grows globally. Pressure on volume-driven formulations The research indicates that reductions are most pronounced in ultra-processed, calorie-dense categories, including savoury snacks, confectionery, baked goods and sweet treats. These categories typically rely on ingredient systems designed to maximise palatability, repeat consumption and portion flexibility. Even staple categories such as bread, meat and eggs show declines, suggesting that GLP-1 use affects total intake rather than simply reallocating spend toward 'healthier' alternatives. The effects extend beyond retail. Spending at fast-food chains, coffee shops and other limited-service restaurants falls by 8.0% following GLP-1 adoption, reinforcing evidence of fewer eating occasions rather than changes in channel preference. From an ingredients perspective, this raises questions about long-term demand for systems optimised around indulgence, mouthfeel and craving stimulation – particularly in markets with high GLP-1 penetration and among higher-income consumers. Limited but telling areas of resilience Only a narrow set of categories show increased spending, and even then at modest levels. These include yogurt, fresh fruit and select nutrition-oriented products such as bars and meat snacks. The common thread is not premium positioning but functional relevance: protein content, perceived satiety, digestive health and nutritional efficiency. For ingredients suppliers, this points toward continued demand for: Protein systems that deliver satiety at lower portion sizes Fibres and texturisers that support fullness without volume Formulations that prioritise nutrient density over caloric load Importantly, the research does not suggest a wholesale shift toward 'better-for-you' indulgence. Instead, it signals less food, fewer eating occasions and lower tolerance for excess. Formulation strategy under appetite suppression One of the more challenging implications for manufacturers is that traditional reformulation levers – such as reducing sugar or fat while maintaining portion size – may be insufficient in a GLP-1-influenced environment. If consumers are physiologically inclined to eat less, products designed for smaller portions, slower consumption and functional benefit may outperform those relying on sensory intensity alone. This has implications for: Portion architecture and serving size assumptions Cost-in-use modelling for high-value ingredients The balance between flavour delivery and nutritional signalling For beverage formulators in particular, the findings may reinforce demand for functional drinks that replace, rather than accompany, food occasions. Volatility and segmentation complicate forecasting The research also highlights high discontinuation rates. When consumers stop taking GLP-1 drugs, food spending tends to revert toward previous levels – in some cases shifting back toward more indulgent categories. For ingredients teams, this suggests a more fragmented demand landscape, split between long-term users, intermittent users and non-users. Product portfolios may need to accommodate all three, rather than assuming a linear shift toward reduced consumption. A structural input into innovation planning While the study focuses on US data, GLP-1 adoption is expanding globally, with approvals, reimbursement debates and supply constraints shaping uptake across Europe, parts of Asia and the Middle East. For food and beverage manufacturers, GLP-1 drugs are unlikely to eliminate demand for indulgent products. But they introduce a structural constraint on volume growth in certain categories – one rooted in biology rather than price, regulation or consumer sentiment. For ingredients innovation teams, the challenge is to design formulations that remain relevant in a market where eating less may become as important as eating differently.

Ingredients specialist IMCD has officially reopened its modernised Food & Nutrition application laboratory in Cologne, Germany. The facility forms part of a new Life Science Hub that brings together the company's Food & Nutrition, Pharmaceutical and Beauty & Personal Care laboratories under one roof for the first time in Germany. The integrated approach is designed to accelerate product development through interdisciplinary collaboration while providing customers with hands-on support. According to IMCD, the Food & Nutrition laboratory is equipped to support a wide range of applications including bakery, beverages, confectionery, dairy, savoury, edible oils and fats, fruits and vegetables, and nutritional products. The lab focuses on formulation challenges relating to taste, texture, nutritional enhancement and functional performance, combining application expertise with a broad ingredient portfolio. Daniel Kany, business unit manager for Food & Nutrition at IMCD Germany, said the facility provides food and beverage customers with a ‘best in class environment’ for development, consultation and regulatory support. Katja Wilmes, application technologist in the Food & Nutrition unit, highlighted the role of the centre in addressing complex formulation demands. She said: “Whether it is improving mouthfeel, intensifying flavour, extending shelf life or enriching products with nutrients, the interdisciplinary setup allows us to respond more precisely to changing market requirements.” The Cologne site also houses IMCD’s long-established Pharmaceutical Technical Centre, which supports the development of pharmaceutical and dietary supplement formulations, as well as Beauty & Personal Care laboratory focused on skin, hair, sun care and cosmetic applications. The Food & Nutrition laboratory is part of IMCD’s global network of more than 80 application laboratories worldwide. The facility is now open for customer visits and collaborative development projects.

UK-based tempeh brand Better Nature has expanded its range with the addition of a Peri Peri-flavoured variety, available in Tesco. The brand is targeting meat eaters with its latest launch, providing a plant-based alternative to the classic Peri Peri chicken dish. In a release announcing the launch, Better Nature noted that UK consumer appetite for Peri Peri is on the rise, indicated by restaurant chain Nando’s scaling up its operations. With this in mind, the plant-based brand aims to encourage a swap to tempeh, launching its latest offering alongside a ‘Give Chicken the Night Off’ marketing campaign. The new Peri Peri Tempeh offers 44g of protein per pack, a source of iron, and fibre and gut health benefits due to its fermented nature. It provides a minimally processed option that can be prepped and cooked like traditional chicken, suitable for serving with rice, wraps and stir fries. Elin Roberts, co-founder and CEO of Better Nature, said: “With Nando’s fuelling the UK’s appetite for Peri Peri, our new Peri Peri Tempeh is tapping into the chicken shop boom, targeting meat-eaters who want more from their mealtimes”. The launch coincides with a packaging redesign for the brand, which has a more natural look and feel. It also includes ‘three steps to prep’ on-pack instructions, and ‘supercharged protein’ messaging, tapping into the protein trend. Better Nature Peri Peri Tempeh is now rolling out in Tesco stores nationwide, priced at RRP £3.00 per 220g pack.

JonnyPops, the US-based frozen novelty brand known for its colourful, clean-label treats, is launching a new product designed to meet the growing trend of functional indulgence, announcing the launch of No Sugar Added with Electrolytes mini pops, a new addition to its No Sugar Added line up. Scheduled to arrive in stores nationwide from April 2026, the new mini pops were developed in response to direct consumer feedback. According to the brand, consumers have shared how they have been using JonnyPops to hydrate after sports or in hot weather, prompting this launch. The new frozen pops feature added electrolytes, are organic, contain no added sugar and are free from artificial dyes. Like other products in the line, they are made with layered flavours designed to deliver visual appeal and taste. The launch aligns with broader category trends as frozen dessert brands increasingly look to bridge indulgence with functional benefits, such as hydration and clean ingredients. JonnyPops No Sugar Added with Electrolytes mini pops will be available from April 2026 across the US.

Anheuser-Busch has unveiled its latest offering, Michelob Ultra Zero Lime, aiming to capitalise on the burgeoning non-alcoholic beverage market Set to hit shelves nationwide this January, the new brew promises a refreshing alternative for health-conscious consumers, featuring a 0.0% alcohol by volume content and only 39 calories per serving. The introduction of Michelob Ultra Zero Lime is poised to enhance Anheuser-Busch's rapidly expanding non-alcohol beer segment, which has seen significant growth in recent years. In 2025, the Michelob Ultra brand emerged as a top-selling and fast-growing beer in the US, with Michelob Ultra Zero capturing over 13.5% of the non-alcohol beer market. This latest launch aligns with the company's commitment to meeting evolving consumer preferences for lighter, flavour-forward options. Kyle Norrington, chief commercial officer at Anheuser-Busch, said: “Our focus is always on our consumers and ensuring that we continue to invest and innovate in growing segments to meet their needs”. He added that the launch of Michelob Ultra Zero Lime represents another exciting choice for consumers aiming to maintain an active lifestyle without sacrificing taste. Michelob Ultra Zero Lime will be available in six-pack 12oz bottles and select states will also offer it in 12-pack 12oz cans. The product aims to attract a demographic of 21+ consumers who are increasingly seeking refreshing, alcohol-free beverages, particularly as the trend towards mindful drinking continues to gain traction.

McCormick & Company, a global flavour solutions provider, has announced the successful acquisition of an additional 25% ownership interest in McCormick de Mexico from Grupo Herdez, bringing its total ownership to 75%. This acquisition, finalised for a purchase price of $750 million, enhances McCormick's foothold in the burgeoning Mexican market and paves the way for further expansion throughout Latin America. The acquisition, initially disclosed on August 21 2025 , marks a significant milestone in McCormick's longstanding partnership with Grupo Herdez, a collaboration that dates back to 1947. By increasing its stake in the joint venture, McCormick aims to leverage its extensive expertise in category management, innovation, and marketing to drive growth in the region. Brendan M Foley, chairman, president and CEO of McCormick, said: “We are excited to acquire majority ownership in McCormick de Mexico, further strengthening our track record of driving shareholder value through strategic acquisitions”. He continued: "With this expanded ownership, we plan to build on McCormick de Mexico's strong performance by enhancing our product offerings and expanding into adjacent categories”. The transaction is expected to positively impact McCormick's financial performance in 2026, contributing to net sales, adjusted operating margin, and adjusted earnings per share, excluding integration costs. Furthermore, McCormick anticipates minimal impact on its Net Debt to Adjusted EBITDA ratio as a result of this acquisition. As the demand for flavour continues to rise globally, McCormick's expanded presence in Mexico positions the company to capitalise on emerging trends within the food and beverage industry. The acquisition not only solidifies McCormick's leadership in the flavour segment but also aligns with its strategy to enhance brand marketing support and product innovation tailored to local consumer preferences. McCormick will provide further financial guidance for fiscal 2026, including the effects of this acquisition, during its fourth quarter earnings call scheduled for 22 January 2026. The company's extensive portfolio includes well-known brands such as McCormick, French's and Frank's RedHot, positioning it to meet the growing consumer demand for flavour in the global food and beverage market.

Jade Leaf Matcha, a premium matcha company is set to launch a Pistachio Matcha Latte Mix. This new offering, which combines the smoothness of matcha with a creamy pistachio twist, will be exclusively available at Target, marking a significant expansion of the brand’s ready-to-mix latte line-up. Pistachio Matcha Latte Mix is designed for consumers seeking an on-trend, convenient and cost-effective alternative to café-style drinks. At a retail price of $10.99 for a package containing ten servings, each cup of this new latte mix costs approximately $1, making it an attractive option for budget-conscious consumers who desire a premium beverage experience at home. With the growing popularity of matcha and plant-based beverages, this launch aligns with current consumer trends favouring health-conscious and flavourful drink options. Pistachio Matcha Latte Mix offers a naturally sweet and nutty flavour profile, appealing to both matcha enthusiasts and those new to the beverage. The product is available for purchase online and in store. As the demand for convenient, high-quality beverages continues to rise, Jade Leaf Matcha’s new offering aims to attract a diverse customer base, from busy professionals to health-conscious families. Jade Leaf Matcha specialises in premium matcha products sourced from Japan. The company is dedicated to providing high-quality matcha while promoting the health benefits associated with this traditional beverage.

Sacmi has acquired a majority stake in the French-based Groupe Emballage Technologies, strengthening its position in the food packaging sector and expanding its footprint in key European markets. The transaction, finalised on 19 December 2025, sees Sacmi take a 65% shareholding in Groupe Emballage Technologies through its subsidiary Sacmi Packaging & Chocolate, the group’s business unit dedicated to food packaging solutions. Groupe Emballage Technologies includes the companies Etpack, Sermatec and Pactisoud. Sacmi's relationship with Etpack dates back to 2019, when the two companies began collaborating via Sacmi's Poland-based subsidiary. According to Sacmi, the acquisition builds on a long-standing industrial partnership and a shared strategic vision, creating significant commercial and technological synergies. With the integration of Groupe Emballage Technologies, Sacmi Packaging & Chocolate expands and completes its secondary packaging portfolio, incorporating complementary technologies that enable access to additional industries and market segments. The move also strengthens Sacmi's capabilities in flowpack line construction and in low- and medium-speed vertical packaging machines, which are designed by Sacmi and assembled by Sermatec. This integration is expected to enhance the group’s responsiveness to evolving market demands. Groupe Emballage Technologies is well established in France, a market Sacmi views as strategically important. The acquisition supports Sacmi's objective of developing a strong local presence through a network of production and sales facilities, while reinforcing its broader international positioning. Sacmi Packaging & Chocolate already operates in Poland, the DACH region and the US. “Strengthening our food packaging operations is a key Sacmi goal,” said Sacmi president Paolo Mongardi. “The skills and widespread presence of Groupe Emballage Technologies in France will significantly support our growth in this market. The complementary nature of our primary and secondary packaging solutions completes Sacmi's technological offering and opens up new market opportunities through the full involvement of our global network.” “Maintaining autonomy is essential, given the excellent work carried out over recent years,” added Pierrick Doux, who has led the Group since 2007. “Closer collaboration will allow us to pursue shared strategic objectives and support growth both in France and internationally.” The first official joint market appearance following the acquisition will take place at CFIA Rennes in March 2026.

Danish industrial biotech company EvodiaBio has raised €6 million (DKK 45 million) in a new funding round to accelerate expansion across European, North American and Asian markets, as well as to broaden applications of its fermentation-based aroma technology within the beverage sector. The round was led by US-based RA Capital Management’s Planetary Health Fund, with participation from new investors Wild Radicals and Francis Family Funds, alongside existing backers. This brings EvodiaBio’s total capital raised to DKK 150 million over the past three years. Founded to develop sustainable aroma molecules via fermentation, EvodiaBio has moved from lab-scale research to industrial production in just three years. The company produces yeast-derived natural monoterpenes – key volatile aroma compounds – using a platform it says is significantly more resource efficient than traditional extraction or chemical synthesis. EvodiaBio’s initial focus has been on the beer industry, where its technology is positioned as an alternative or supplement to hops to tackle crop issues due to climate volatility. According to the company, the platform allows brewers to achieve a consistent aroma profile while reducing dependence on agricultural inputs and supply chain risks. EvodiaBio’s CEO Camilla Kloss Fenneberg said: “Within just three and a half years, we have gone from a research project to industrial production with all necessary approvals and a profitable product. This investment allows us to accelerate global growth and build the foundation for expansion into new markets.” Kyle Teamey, managing partner at RA Capital, added: “The technology convincingly solves the challenge of producing natural aromas efficiently and sustainably at an industrial scale”. While brewing remains the primary commercial focus, EvodiaBio plans to expand its technology into adjacent categories, including other beverages, wine and the wider aroma and flavour industry. Asia has been identified as a priority growth region following expansion in Europe, the US and Canada. “Our ambition is to become a global leader in industrial biotech,” Fenneberg commented. “We see significant opportunities to apply our platform across multiple industries with a strong need for sustainable, scalable aroma solutions.”