Italian plant-based food specialist Valsoia is expanding its fermented food footprint and entering the dairy category with the acquisition of a majority stake in Slovenian kefir producer Kele & Kele. The Bologna-based company has signed an agreement to acquire 70% of Kele & Kele, marking its official entry into the fast-growing European kefir market. The transaction values the company at an enterprise value of €5.4 million, with an initial consideration of approximately €3 million for the majority stake. The deal, effective from 3 December 2025, has been fully financed through Valsoia’s existing financial resources. Founded in Slovenia, Kele & Kele is best known for Krepko, one of the country's most well-known kefir brands. It is positioned around authenticity and quality, with products made according to traditional methods using real, live kefir grains sourced from the Caucasus – an origin that resonates with consumers seeking natural and minimally processed functional foods. Under the terms of the agreement, the remaining 30% of Kele & Kele will stay with the founding partners, who will continue to play an active role in the company’s management for at least three years. During this period, they will support Valsoia in the gradual transfer of production expertise, technological know-how and deep operational knowledge of the business. At the end of this phase, Valsoia will have the option to acquire the remaining shares through a put-and-call mechanism. The acquisition aligns with Valsoia’s broader growth strategy, which focuses on entering high-potential categories through the purchase of established, category-leading brands. Kefir, driven by rising consumer interest in gut health, probiotics and natural nutrition, represents one of the most dynamic segments within the European dairy and fermented beverages market. By leveraging Krepko’s strong local leadership and heritage, Valsoia aims to accelerate its presence in the healthy fermented foods segment while laying the groundwork for potential international expansion. The move further reinforces Valsoia’s position in the better-for-you food and beverage space, as demand continues to shift toward functional, traditional and health-oriented products across Europe. Top image: © Kele & Kele

Stefan Welker What if routine quality checks could do more than just ensure compliance? Stefan Welker at Industrial Physics explores how modernising inspection processes with data-driven technologies and automation can transform packaging operations, reduce waste, strengthen brand trust and create tangible competitive advantages that drive long-term growth. Reframing the traditional process of quality control has the potential to critically transform the way food and drink packagers conduct operations. From reducing waste and unplanned downtime, to enhancing brand trust and customer satisfaction, modernising quality control processes offers a pathway to market differentiation and long-term growth: enabling manufacturers to gain efficiencies and deliver measurable value beyond pure compliance. Deeper insights When embedded into the core of packaging operations, quality control becomes a source of insight, rather than a resource-heavy requirement. To utilise quality control as a driver of performance, rather than a reactive safeguard, manufacturers must embrace data-driven technologies, automation and real-time monitoring tools. Advancements in technology now offer information and control throughout each stage – whether containers are aluminium cans, plastic trays or flexible pouches – allowing for early intervention when any defects are spotted and building operational resilience. By integrating advanced testing systems such as high-speed optical inspection, inline sensors and automated gauges, for instance, manufacturers can ensure consistency and accuracy in issue identification on the production line. In beverage can manufacturing, automatic gun recognition and assignment during compound quality checks, or automatic recognition of the bodymaker ID for machine-related production quality recording are considered standard. These record key criteria in the process including trimmed can height, wall thickness distribution and bottom depth recording. However, there are also opportunities in the area of three-piece cans to use automatic measuring devices to bring quality control to a more reliable level and thus achieve greater process control. A simple example is the recording of the bead profile analysis, which enables wear monitoring and the alignment of the rollers through increased can sampling. This directly leads to a higher axial load capacity of the can and can be used as a basis for possible downsizing developments to reduce material consumption. The same applies, of course, to seam quality inspection. Automatic systems can now be automatically loaded with cans from the line, whereby the measurement results of the seam parameters can be directly assigned to a seamer head. This reduces the risk of seam defects and the time-consuming inspection of the entire seamer at regular maintenance intervals, while at the same time increasing product quality. Advanced testing conditions allow manufacturers to maintain compliance and quality assurance, at the same time as reducing waste and improving resource utilisation. Data-driven decisions The use of Statistical Process Control (SPC) applications in combination with automatic test equipment facilitates stronger data collection, which can then be used to increase output, forecast maintenance requirements and reduce defects. By proactively identifying trends and anticipating upcoming failures or product defects, packaging manufacturers can create a more efficient production process. This is particularly desirable in the face of rising costs and where manufacturers are striving to achieve a targeted reduction in resources. Advanced and automatic tools allow manufacturers to collect and monitor production data, spotting inconsistencies and addressing them at the earliest stage. For example, non-contact automated systems are available which measure coating thickness at the metal coil coating stage. The incorporation of this technology facilitates full control of the process and allows coil coaters to ensure precise application of the required coating thickness but also distribution. For metal which will then be processed for can making, this ensures that the material is suitable and cans will not have to be destroyed once inspected if areas of the can have been under or overcoated, reducing the protective element afforded by the coating. Competitively, the result of these faster, more effective automatic inspection processes is higher quality, which means improved reputation as trust is built right through the supply chain to the end customer. Building trust Consistent delivery of high-quality packaging builds brand trust. With the right test and measurement technology in place, businesses can obtain but also analyse the data required to fulfil this, meeting customer requirements reliably. Automatic colour inspection, for instance, can reduce the volume of defective products manufactured. Colour is integral to consumer perception, and brand colours that are easily recognisable on the shelf have a positive influence on buying decisions. Automated colour inspection gauges provide that reassurance to can manufacturers by scanning multiple points on the packaging and comparing it to colour references and then confirming an exact match or rejection. Maintaining customer trust through quality control can also be achieved via structural testing, a critical component which directly impacts consumer safety and brand integrity. Processes such as axial load and burst testing ensure stability and prevent collapse of packaging materials, which would damage brand reputation if the products made it to consumers. Maintaining a high standard of quality control throughout the packaging process cultivates trust through the ability to sustain quality at scale. Manufacturers can demonstrate reliability, which boosts the confidence of brands and helps to build loyalty. Quality control and sustainability As the packaging industry’s impact on the environment comes under scrutiny for contributing to high levels of waste, sustainability has become an integral part of the production process but also the design of the package itself. Those who are packaging with sustainability at the forefront of their agenda are in prime position to appeal to consumers and be better prepared for regulation changes. Sustainability provides a significant competitive advantage within food and beverage packaging by aligning environmental responsibility with product integrity. Packagers that prioritise sustainability are often supported by technology that focuses on minimising waste, whilst drawing on data that implements more transparent and traceable supply chains – enabling better oversight and control throughout the packaging process. A mindset shift The shift from quality control to process control in the packaging industry requires a change in mindset – away from viewing the product as a control point and toward strategic investment in safe and stable manufacturing processes. This inevitably leads to competitive advantages due to reduced resource consumption. Through advanced technologies, data-driven insights and a culture of continuous improvement, food and beverage packaging manufacturers can improve performance across the board. In doing so, there is an opportunity to reduce costs, minimise risk, elevate sustainability profiles and enhance reputation to overcome competition.

Toss, a new salad dressing brand, has officially launched in the UK with a mission to revitalise the salad dressing aisle, which is valued at nearly £1 billion. The brand introduces a vibrant range of clean label dressings that promise bold flavours and modern branding, catering to a growing consumer demand for healthier, more exciting condiment options. The initial product line-up includes four innovative SKUs: The Green Goddess, Sweet Tahini, Miso Magic and Viva La Vinaigrette. Designed for versatility, these dressings can be used for dipping, drizzling, dunking and marinating, making them suitable for a wide variety of dishes like salads, wraps, noodles and roasted vegetables. Each dressing is vegan, gluten-free, refined sugar-free and crafted from real ingredients, positioning Toss as a lighter alternative to the traditional, heavy and ultra-processed options that have long dominated the market. Toss has already garnered attention from retailers across London, with early stockists including notable names like Panzers, Eat 17 and Passage Pantry, alongside online platforms such as WellEasy and Farmfetch. Each bottle contains approximately ten servings, retailing at £6.50, making it a cost-effective premium choice for consumers looking to enhance their meals. The timing of Toss's launch aligns with significant trends in the UK salad dressing market, which is projected to grow to £1.3 billion by 2032. Lighter dressings and vinaigrettes are the fastest-growing segment, expected to more than double in value over the next decade. According to market intelligence company Mintel, over half of UK consumers are willing to pay a premium for bold flavours and healthier formulations, indicating a shift towards brands that prioritise clean labels and innovative recipes. Younger consumers, particularly Gen Z and Millennials, are driving this trend, seeking brands that embody modernity, vibrancy, and versatility. Toss aims to fill the gap in an aisle dominated by bland branding and limited innovation, offering a fresh alternative that resonates with this demographic. Sophie, co-founder of Toss, said: “We are here to bring big flavour energy back to the dressing aisle. My obsession with great salad bars inspired me to recreate that vibrant experience at home, without relying on the bland, ultra-processed dressings that saturate supermarket shelves." She added: "With Toss, I wanted to create something playful and full of personality, making it easy for people to eat more plants and cook creatively”. As the demand for premium condiments continues to outpace the broader grocery market, Toss positions itself as a key player in the reinvention of the dressing category. The brand is set to expand its retail presence in early 2026, further solidifying its commitment to transforming how consumers perceive and use salad dressings.

Kerry Group has announced a strategic agreement with Expo City Dubai to establish a new regional customer co-creation centre. This facility aims to enhance food and beverage innovation in the Middle East, marking a significant milestone in Kerry's ongoing expansion in this dynamic market. The new centre will be situated within Expo City Dubai, the UAE’s first Green Innovation District, designed to foster innovation and sustainability. This state-of-the-art facility will serve as a hub for research, development and application, enabling Kerry to collaborate closely with its customers from initial concept through to commercialisation. The goal is to accelerate the development of high-quality, market-ready products with increased speed and efficiency. Peter Dillane, president and CEO of Kerry APMEA, said: “Our collaboration with Expo City Dubai represents an exciting milestone for Kerry as we continue to enhance our presence and capabilities across the Middle East". He continued: "We are thankful to Her Excellency Reem Al Hashimy, UAE Minister of State for International Cooperation and CEO of Expo City Dubai Authority, for her vision in establishing Expo City as a platform for world-class research and innovation”. The co-creation centre is designed to create a world-class ecosystem that connects various stakeholders, including food and beverage manufacturers, academic institutions, government entities and industry experts. This collaborative environment will showcase Kerry’s integrated portfolio of sustainable nutrition solutions, highlighting areas such as taste, proactive health, enzymes and food protection and preservation. Marjan Faraidooni, chief of education and culture at Expo City Dubai, added: “We’re delighted to welcome Kerry to our growing community. Its expertise in sustainable nutrition will be a valuable addition to our ecosystem as we work together to build a decarbonised and resilient future.”

Annie AcMoody Dairy Farmers of Canada has appointed Annie AcMoody as its new CEO, effective 9 February 2026. This decision comes as the organisation seeks to enhance its influence and operational effectiveness within the Canadian dairy sector. Annie AcMoody, who has been with DFC for over five years, has demonstrated a strong commitment to the organisation through her progressive roles, contributing significantly to policy development, economic analysis, trade negotiations and sustainability initiatives. With nearly two decades of experience in the dairy industry, she is well-equipped to navigate the complexities of the sector. AcMoody holds a Master’s degree in Agricultural Economics and has extensive experience in both Canadian and US dairy markets. Her dual-country expertise positions her as a credible voice on critical issues affecting dairy farmers, including market access, sustainability practices and economic viability. David Wiens, president of DFC, said: "Annie's strategic insight and subject-matter expertise will be invaluable in supporting both the dairy sector and DFC's membership. Her inclusive leadership style will also be instrumental in continuing our culture of open collaboration." This sentiment underscores DFC's commitment to fostering a cooperative environment among its members, which includes over 9,000 dairy farms across Canada. AcMoody succeeds Lucie Bérubé, who has served as interim CEO since April 2025. Under Bérubé's leadership, DFC maintained stability during a transitional period, and she will now return to her role as chief operating officer, collaborating closely with AcMoody to ensure a seamless transition and continued organisational success. As DFC moves forward under AcMoody’s leadership, the organisation aims to strengthen its advocacy for dairy farmers, promote sustainable practices, and enhance the visibility of Canadian dairy products in both domestic and international markets.

Women’s health startup Evelyn has expanded into functional snacking with the launch of The PMS Bar, which it claims is the first snack bar specifically formulated to support women during the luteal phase of the menstrual cycle. The hormone-free bar has been developed to address three of the most common premenstrual symptoms – mood changes, cravings and fatigue – using a food-based format positioned as an alternative to sugar-heavy or ultra-processed snacks. PMS affects up to 85% of women, while around one in 20 women experiences premenstrual dysphoric disorder (PMDD). Evelyn says the product is designed to reflect the physiological changes that occur in the luteal phase, including drops in serotonin that can drive carbohydrate cravings and impact energy and mood. The PMS Bar contains 11 active ingredients, combining: Complex carbohydrates for sustained energy; Prebiotic fibre to support gut health and hormone metabolism, as well as key nutrients including L-tryptophan, magnesium and vitamin B6, which are linked to mood regulation, stress response and energy metabolism. According to Evelyn, the formulation is intended to work with cyclical hormone shifts rather than adopting a “one-size-fits-all” nutrition approach. Dr Anna Cantlay, head of medical at Evelyn, said: “The luteal phase brings real, measurable shifts – from changes in serotonin to increased nutrient needs. These fluctuations can influence mood, cravings and overall well-being, yet most health advice still treats the cycle as one flat line. Phase-specific nutritional support can make a meaningful difference when it’s practical and evidence-informed.” The launch comes amid growing consumer demand for natural, hormone-free and evidence-led solutions, driven in part by limited access to GP support and increased reliance on online health information. Co-founder Bonnie Hatcher said the bar was designed to translate clinical research into everyday use. “The PMS Bar is about making science-led care practical – something women can reach for at the exact moment symptoms hit.” Co-founder Jared Williams added that the brand aims to raise standards in the women’s health category. “Too many products rely on minimal dosing or outdated formulations. Everything we create is built around evidence, therapeutic dosing and real physiological needs.” The PMS Bar joins Evelyn’s existing portfolio of hormone-free products, which are vegan, prescription-free and formulated by doctors and scientists. The range includes: Rhythm – gut-brain axis support targeting mood, digestion and hormone metabolism Restore – anti-inflammatory support for pain, bloating and breast tenderness Revive – mood and energy support focused on serotonin and stress response Evelyn says all products are backed by clinical research on ingredients shown to reduce PMS and PMDD symptoms, and can be used individually or in combination depending on symptom profile. By moving into functional food, Evelyn is positioning itself at the intersection of women’s health, evidence-based nutrition and convenience snacking, as interest in cycle-aware and personalised nutrition continues to grow.

Coca-Cola bottler Swire Coca-Cola USA has selected Colorado Springs as the location for its new manufacturing facility, set to create approximately 170 new jobs in the region. The facility will be supported by a $475 million capital investment, with the company slated to break ground on the 620,000-square-foot plant at Peak Innovation Park, Southeast Colorado Springs, in 2026. This new site will replace the bottler’s current 90-year-old production plant in Denver, Colorado. It aims to provide employees with a more modern working environment and meet rising customer demand while advancing the company’s sustainability goals. More than 230 beverage options across more than 60 brands will be produced at the facility, including sparkling soft drinks, water, tea, juice drinks and sports beverages. Once operational, the plant’s employees will span roles across production, maintenance, quality, logistics and management. Each on-site job is expected to support two additional jobs in the local economy, while the project is also expected to support around 1,190 construction and installation jobs during the construction phase. The Colorado Springs Chamber & Economic Development Corporation has collaborated with Swire Coca-Cola on the initiative, working with partners across the Pikes Peak region to offer an incentive package based on the company’s performance. Headquartered in Utah, Swire Coca-Cola USA manufacturers, distributes and sells Coca-Cola and other beverage brands in 13 states across the American West. The company currently employes 1,300 people in Colorado and will consolidate its production operations into the new bottling facility. Bryan Sink, senior vice president of supply chain at Swire Coca-Cola USA, said: “Colorado Springs has been a great partner for our existing distribution facility where we employ 170 people. The city offers a highly skilled workforce and a strong sense of community – all of which make it an ideal location for this strategic investment.” He added: “At this facility we will pursue LEED Gold certification, demonstrating our commitment to sustainability and being a responsible business within the community. This investment represents our long-term commitment to the region, supporting local jobs, enhancing our production capabilities and ensuring we continue manufacturing our large portfolio of beverage brands right here in Colorado.”

Richmond, a brand under Pilgrim’s Europe, has launched its new Veggie Tasty range, a vegetable-based sub-range of sausages aimed at enhancing its meat-free portfolio. Set to hit major retailers this month (December 2025), this initiative reflects the growing consumer demand for accessible and flavourful meat alternatives. The Veggie Tasty range will initially feature chilled sausages available in eight-pack formats, with a frozen option slated for release in March 2026, offered in 12-pack formats. Each sausage contains 42% vegetables, including popular ingredients such as broccoli, carrot, sweetcorn and peas, making it a nutritious option for health-conscious consumers. Richmond’s commitment to quality is evident in the new range, which is high in protein and fibre, crafted from family-favourite vegetables. The sausages are seasoned with the brand’s iconic blend of herbs and spices, ensuring a familiar taste that has resonated with UK families for over 134 years. With its products enjoyed in one-third of UK households, Richmond aims to solidify its position as a leader in the UK sausage market while catering to the rising flexitarian lifestyle. Lauren Pizey, head of brand at Pilgrim's Europe, said: “The launch of Richmond Veggie Tasty is an important step for us and aligns perfectly with the growing demand for more natural vegetable-based products. Our new range gives shoppers an accessible vegetable-based alternative while maintaining the quality and taste Richmond is known for.” Pilgrim’s Europe, which employs over 17,000 people across 40 sites in the UK, Ireland, France and the Netherlands, is committed to sustainable food production in partnership with local farmers. The company continues to innovate within the food sector, producing a wide array of products that cater to various markets, including branded and own-label fresh meats and ready meals.

BW Packaging has introduced Hayssen X850, a multi-jaw flow wrapper designed for packaging cheese and other products that require high seal integrity at high speeds. The packaging technology company, part of the Barry-Wehmiller business, said its patented individual ring technology and quick-release jaw design make the new machine ‘unlike anything else on the market today’. With high throughput, it cycles up to 300 with over one second of dwell time and is able to detect and clear product jams without stopping. The machine’s film unwind system allows operators to easily fine-tune film tracking, enabling easy film loading and reducing downtime, while the servo jaw control minimises wear and maintenance. The Hayssen X850’s design features a stainless steel frame for IP66 wash down, hygienic sloped surfaces and independent temperature control. It will run various types of zippers and films, including recyclable materials. According to Brantley Turner, senior product manager at BW Packaging, the “smart” machine includes RFID log-in and advanced OpView HMI standard to simplify operations for manufacturers. Jim Kolmus, vice president of innovation at BW Packaging, commented: “The Hayssen X850 was designed to build upon the strong foundation of our previous Hayssen RT model, a flow wrapper that has been a powerhouse for many block and sliced cheese manufacturers for almost 70 years”. He added: “Rooted in customer feedback, the X850 modernises the operators’ experience in several ways, notably reducing the number of tasks and time required for maintenance”.

Believer Meats – one of the few cultivated meat companies to clear both the FDA and USDA steps required to sell its products in the US – has ceased operations. The company, founded in 2018 as Future Meat Technologies before rebranding to Believer Meats, had been seen as a frontrunner in the sector. In 2025, it secured a Food and Drug Administration “No Questions” letter for its cultivated chicken, indicating the agency had no further questions about its safety assessment. Shortly after, it received US Department of Agriculture approvals for labelling and facility oversight, positioning it to begin commercial sales in the US. The shutdown was disclosed in a LinkedIn post by Anne Schubert, the company’s global VP of talent and human resources. While she did not detail the reasons for the shutdown, her message acknowledged that the outcome was “not what any of us hoped for". In her post, Schubert said she was “incredibly proud” of what the team achieved during her tenure. “We built a world-class team from the ground up – talented, mission-driven people with diverse skills spanning engineering, biotechnology, manufacturing, food science, quality and more,” she wrote, adding that the group took on “novel and complex challenges with creativity, grit and heart.” Schubert confirmed that many employees are now seeking new roles. She encouraged companies to consider former Believer Meats staff, describing them as “capable, collaborative, and resilient – the kind of people who raise the bar wherever they go.” Schubert closed her message by thanking those who supported the company’s mission to build “a better food future,” and offered to connect employers with departing staff.

Arsira Thumaprudti With climate change constantly forcing farmers to adapt and evolve, food safety remains a concern globally. Arsira Thumaprudti, head of business development at Acclym, explains how farmers can unlock the power of regenerative agriculture to avoid supply chain issues, create a more reliable food system and help the environment recover. Climate change is hitting farmers hard. Supply chains keep breaking down. Environmental rules are getting tougher every year. These challenges threaten the very way food and beverage companies do business, forcing them to rethink long-term sustainability and sourcing strategies. Regenerative agriculture has emerged as a promising solution. What was once a nice-to-have sustainability programme has become essential to staying competitive and keeping consumer products on store shelves. Regenerative practices actively restore soil health, enhance biodiversity and sequester carbon – fostering more resilient, environmentally-friendly supply chains that produce nutritious food. Industry pioneers are proving that regenerative agriculture can align environmental goals with business performance – yet significant hurdles remain before these practices become widespread, scaling across the global food system. Regenerative Agriculture gains ground Major food and beverage companies are recognising the strategic value of regenerative agriculture, investing in programmes that go beyond sustainability to actively restore ecosystems. McCain Foods, one of the world's largest producers of frozen potato products, has committed to implementing regenerative agricultural practices across all its potato acreage by 2030. Their framework for potato growers includes armouring soil with living plants, rotating crops, minimising tillage, reducing agro-chemical inputs and water usage and more. McCain has reported improved crop resilience and reduced input costs in their pilot programmes. Similarly, Nestlé aims for 50% of its key ingredients to come from farmers adopting regenerative agriculture practices by 2030. They are working closely with more than 500,000 farmers and 150,000 suppliers, as well as local communities, to reduce tillage and chemical inputs and implement crop rotation, mulching and organic fertilisers. Nestlé is investing 1.2 billion Swiss francs over a five-year period to support farmers in their transition. These investments and pilots show that regenerative agriculture is becoming an industry priority – but they also underscore the significant resources and long-term commitment needed to scale it. Persistent industry challenges hinder widespread adoption Despite growing momentum among food and beverage leaders, several key barriers prevent regenerative agriculture from becoming standard practice across the industry, including: 1. Farmer hesitation Perhaps the most human challenge in scaling regenerative agriculture is overcoming resistance to change. Farming practices evolve over generations, with time-tested methods passed down for their ability to produce consistent yields. Asking farmers to abandon these proven approaches for new methods that may initially reduce productivity requires building trust and providing robust support systems. While awareness of regenerative agriculture among farmers has reached an all-time high, adoption rates remain stubbornly low. This gap reflects both practical concerns about economic viability and deep-rooted cultural attachments to traditional farming identities. 2. Investment and time constraints Even if farmers see the long-term vision, the transition to regenerative practices demands both financial commitment and patience. Farmers often face substantial upfront costs for specialised equipment and new technologies, while simultaneously weathering potential yield reductions during the transition phase. For smaller producers already operating on tight margins, these initial investments can be particularly daunting. The full benefits take three-five years to materialise. During this period, farmers are rebuilding soil organic matter, restoring microbial communities, and re-establishing natural ecosystem functions. Only after this rebuilding phase do operations typically see returns of 15-25% on their investment. This extended timeline creates tension with traditional business planning cycles and tests the patience of stakeholders focused on quarterly results. 3. Quantification and measurement difficulties Beyond time and money, the complexity of measuring regenerative agriculture’s impacts is also a barrier. Unlike conventional agriculture, where success metrics focus primarily on yield and cost, regenerative practices produce multiple interwoven benefits that are difficult to isolate and quantify. Historically, the industry has relied on rough estimates and qualitative assessments rather than rigorous data collection. This approach has hampered efforts to prove the business case for regeneration to sceptical stakeholders. Questions persist about how to establish reliable key performance indicators for soil health, biodiversity gains and carbon sequestration across diverse agricultural landscapes. 4. Lack of standardisation Regenerative agriculture is not a one-size-fits-all solution. Practices that work brilliantly in the American Midwest may prove ineffective or counterproductive in tropical regions. For global companies with complex supply chains spanning multiple continents, this variability presents significant challenges for establishing consistent protocols and expectations. Each crop, region and farming system requires carefully adapted approaches that respect local ecological conditions, traditional knowledge and economic realities. This complexity makes it difficult to scale programs quickly or implement standardised training across diverse supplier networks. The Path Forward For regenerative agriculture to achieve its transformative potential, stakeholders throughout the food system must collaborate to address these challenges systematically. Farmer training and education Successful transition requires more than just technical information about new practices; it demands ongoing mentorship, peer learning networks and regular access to experts who can help troubleshoot challenges as they arise. Educational approaches must respect farmers' expertise while introducing new principles. Field days, demonstration farms and farmer-to-farmer training programmes have proven especially effective at bridging knowledge gaps and building trust in new methods. Economic incentives and financial support To overcome the financial barriers to transition, innovative funding mechanisms are essential. These might include transition subsidies, payment for ecosystem services, carbon credit programmes, preferential procurement policies and premium prices for regeneratively produced ingredients. The European Union's Common Agricultural Policy reforms provide an instructive example of how policy can accelerate adoption. By shifting subsidies toward outcome-based incentives rather than acreage-based payments, the EU is creating powerful economic drivers for regenerative practices. Standardised metrics and data-driven tools For regenerative agriculture to move beyond early adopters, the industry needs agreed-upon metrics and efficient measurement tools. Emerging technologies show promise for streamlining data collection and creating transparency throughout supply chains. Collaborative industry initiatives to establish common frameworks for soil health assessment, biodiversity monitoring and carbon accounting – that are adaptable for diverse locations – will be crucial for building credibility and enabling meaningful comparison across different programmes. Beyond ESG: The business case for scaling regeneration Regenerative agriculture isn’t just a climate or sustainability solution – it’s a strategic advantage. Beyond environmental benefits, regenerative agriculture can deliver significant economic benefits, such as reduced input costs, premium pricing opportunities, enhanced brand reputation, stronger supplier relationships and greater resilience to climate-related disruptions and regulatory changes. With sustained investment and collaboration, regenerative agriculture can shift from isolated pilot projects to a scalable industry-wide standard, strengthening supply chains, empowering farmers and securing a more sustainable food future.

A year of incredible innovation and industry events concluded in the historic and picturesque city of Paris, France, at Food Ingredients Europe 2025. Taking place between 2-4 December at the Paris Expo Porte de Versailles, spread across two pavilions and four floors, FIE celebrated its 30th year of networking and showcasing product innovation from all areas of F&B. The event brought together over 1,550 exhibitors and thousands of food and beverage professionals to explore the latest cutting-edge ingredient solutions. As always, the show offered attendees the chance to network with exhibitors, as well as insights from speakers across several designated areas, including a conference area, innovation hub and community hub. Talks covered a range of timely themes, from using AI to solve supply chain challenges, to future food and beverage trends and what the evolving market looks like for snacks, nutrition and more. Below, we dig into some of the top trends and innovations highlighted by exhibitors at this year’s buzzing event. Weight management and the rise of GLP-1s For many exhibitors, the rise of GLP-1 medications for weight management has become a critical trend influencing their latest innovations as we approach 2026. During a visit to Arla Food Ingredients’ stand, we learned that 30% of household residents in the US are now using GLP-1 medications in some form. As appetites and attitudes towards food continue to change, it is unsurprising that the food industry is aiming to adapt quickly and remain ahead of the curve. Consumers are becoming increasingly aware of the need to boost protein intake in order to maintain muscle mass when using these medications, further fuelling the protein boom we’ve seen in the last few years. There was no shortage of innovation around protein fortification at FiE, particularly clear whey protein, which has been found to appeal to a wide consumer base. Arla Food Ingredients displayed several protein-infused applications, including a Sprite-style protein soda; protein shots, which provide the same amount of protein as a traditional shake, but in a convenient single shot serving; an innovative clear protein yogurt and even fizzy milk-style RTD beverages, offering an alternative to traditional protein drinks. Weight management was also a key focus at Beneo’s stand, with the company eager to showcase how its solutions can help to enhance the nutritional profiles of products by increasing protein and fibre. While protein remains a highly sought-after nutrient, fibre is quickly catching up among consumers’ priorities, with many predicting that it will become the top ingredient claim for 2026. Both are in high demand amid the GLP-1 boom, as consumers taking these medications for weight management – or consumers simply on a weight management journey, with or without GLP-1 drugs – prioritise muscle support and feeling satiated with smaller, but more nutrient-dense, portions. Beneo’s recipes highlighted how manufacturers can boost protein and cut sugar to align with the goals of today’s health-conscious consumers. A ‘high-protein sandwich’ demonstrated the versatility of Beneo’s plant protein portfolio. The ‘protein bread’ was made with the company’s faba bean and rice proteins to ensure a complete amino acid profile. This was paired with hummus made from faba bean concentrate and its Orafti Inulin chicory fibre, enabling high-fibre claims; and a plant-based cold cut, also crafted with faba bean concentrate. Faba bean concentrate and chicory root fibre also featured in a chocolate meal replacement shake, designed to support satiety and offering a smooth texture with a subtly sweet, nutty flavour; and a mini cheesecake showcasing better-for-you indulgence. These concepts also contained Beneo’s low-glycaemic carbohydrate, Palatinose, which Beneo noted offers consumers a reduced blood glucose response and has been shown to trigger the body’s own GLP-1 release naturally, promoting fullness and improved metabolic health. A sugar-reduced vanilla custard dessert concept also demonstrated how manufacturers could address consumers’ sweet cravings while cutting sugar by 30% and adding dietary fibre, achieved through a sweetness-modulating solution based on short-chain fructooligosaccharides and flavourings with modifying properties. Irish dairy co-op Tirlan highlighted many nutrition-boosted concepts, including caseins and protein cheeses for an on-the-go lifestyle. Aoife Herlihy, marketing manager, pointed out that today's consumers are keeping away from the "stereotypical snack yogurt" and are seeking different healthy snacking concepts such as cheese snacks for convenience. Reformulation to boost nutrition will likely be seen across a range of snack formats as we continue into 2026. Reformulation and supply chain challenges Another key trend addressed at this year’s event was the race to reformulate, following not only changing attitudes towards nutrition, but also continuing supply chain challenges. One thing remains clear: though consumers are more health-conscious than ever, indulgence remains key. Consumers want food that is better for them, but it must taste and feel good. Due to this, producers are reformulating while using as few ingredients as possible to create products that retain taste quality, without sacrificing on health goals and keeping costs down amid rising global prices. The ongoing cocoa shortage has posed a significant challenge to the confectionery industry in recent years, due to factors such as economic challenges for cocoa farmers, climate-related impacts and crop disease. Alternatives to cocoa and coffee could be found all over the show, with companies like Soufflet Malt – which typically works within the beverage industry in malt distilling – using its ingredients in a new way. At Soufflet Malt’s stand, the company offered chocolate cookies made with malt rather than cocoa, and hot coffee-style drinks made with malt as an alternative to coffee beans. These products not only help to tackle supply chain issues, but also offer functionality claims – malt is high in fibre and can be used to create gut-friendly snacks and functional beverages. Trendy pistachios have also been in short supply, particularly since the premium green nut surged in demand following the viral ‘Dubai Chocolate’ trend. Reflecting this, Ajinomoto showcased a pistachio spread among its innovations, made with its Savorboost K and U solutions to enhance flavour richness and depth while reducing the use of pistachios by 25%. OFI had a selection of pistachio samples on offer at their stand, highlighting that trending flavours don't need to be restricted by supply chain issues if the ingredients are suitably sourced, emphasising the importance of traceability within the chain. Elsewhere, when reformulating for nutritional purposes, sugar and salt reduction remain huge challenges for producers – especially for those catering to consumers who are looking for both indulgence and health benefits. During the event, HBTA explained how manufacturers can innovate and improve formulas with the company’s Optitaste solutions, which are divided into three areas: sweetness, balance and masking. Sweetness can be optimised by reducing sugar with natural solutions such as stevia; balance can be achieved by improving mouthfeel, bitterness, flavour profiles and salt reduction; meanwhile, the masking solutions can improve bitterness in plant-based proteins, reduce off-notes and suppress astringency. Faravelli showcased reduced-sugar options made using its monkfruit solution. Monkfruit is a natural sweetener which can aid with sugar reduction and enables the development of cleaner label products with no E numbers, offering producers a more consumer-friendly alternative to artificial sweeteners. Roquette also offered sugar-free cakes, alongside a number of other ingredient alternatives, including egg replacements. The egg supply chain continues to provide challenges for producers, particularly in the US. Avian flu outbreaks in the States and the EU have led to egg shortages in recent years, resulting in fluctuating egg prices and rising costs for manufacturers, as well as food safety concerns for consumers. Egg-free, plant-powered and planet-friendly Egg-free and ‘free from’ innovation – including plant-based/vegan options and allergen-free innovations – remained a strong theme present at this year’s event. Italian functional ingredient specialist MartinoRossi presented a variety of concepts showcasing its range of clean label, allergen-free and plant-based solutions in bakery, dessert and breakfast food formats. One stand-out innovation was its Raiser Pro functional chickpea protein, which can provide a plant-based alternative to egg whites across numerous applications – whether bringing a light and airy texture to pastries, or foaming capabilities to barista beverages. The company presented plant-based macarons and mini meringues, both made using the Raiser Pro solution and demonstrating its functionality in the patisserie space. Also on display was its plant-based mix for egg alternatives, a yellow lentil-based mix that can replace whole eggs in both sweet and savoury recipes, served up scrambled egg-style with protein-boosted bread. The mix can be simply combined with cold water and vegetable oil before cooking, providing a convenient and shelf-stable solution for the food industry. MartinoRossi also presented its new line of BakePro ready-to-use protein mixes, created in collaboration with Italian milling specialist Molini Bongiovanni. They feature a blend of legume-based proteins with cereal flours, designed to support industrial and artisanal bakers in meeting rising demand for nutrition-boosted options amid the protein boom. Products from across MartinoRossi’s brand portfolio, including Goodly, Beamy and Mr. Beans, highlighted the versatility of legume-based ingredients in responding to the preferences of today’s consumers, who are increasingly seeking options that are more natural, non-GMO and free from common allergens like soya. One particular favourite we enjoyed was the Mr. Beans Chickpea and Cocoa spread, which offered a silky-smooth texture and impressively hazelnut-like flavour – despite being made entirely nut-free, thanks to the power of roasted chickpeas! Meala FoodTech, a start-up based in Israel, was also showcasing an innovative egg replacement solution across a range of bakery applications at this year’s event. The company’s flagship innovation is a single-ingredient pea protein with texturising properties, designed to replicate the performance of eggs in bakery applications. It addresses several key themes for the food industry currently: supply chain challenges, clean labelling, and demand for both plant-based and egg allergen-free options. Meala demonstrated how its solution offers versatility in applications such as light, airy and golden mini muffins, and rich, fudgy and moist chocolate brownies. The company has announced notable collaborations with major players in the ingredients industry this year. DSM-Firmenich has teamed up with the company to commercialise the ingredient as Vertis PB Pea, for use in plant-based meat alternatives, while Spanish bakery specialist Lasenor has this week debuted Lasenor VP-100, optimised specifically to enhance aeration and extend shelf life in bakery applications. Elsewhere in plant-based innovation, Jungbunzlauer displayed a gelatin alternative suitable for vegan applications, as well as kosher and halal products. And Ajinomoto demonstrated its expertise in creating plant-based cheese alternatives that can stretch and melt like the real deal – among its concepts showcased were a semi-hard plant-based cheese crafted using its Activa DA texture solution, a combination of three enzymes designed to improve stretchability and meltability of plant-based cheese after heating, alongside shreddability in industrial processing methods like cheese grating. Additionally, ADM’s expertise in plant-based nutrition was demonstrated with a range of its textured soy protein ingredients on display at its stand, showcased in different formats such as mince and chunks, capable of providing a juicy and meat-like texture in a range of plant-based meat alternative applications. The team served up its ‘Drumstick on a Shake’ concept for us, featuring a light and refreshing mango-flavoured shake, made with ADM’s soy protein isolate, served alongside a chicken-style drumstick, made with its Soprotex Slices and Tradcon T functional soy protein concentrate solutions. Both the drumstick and the beverage highlighted the versatility of the company’s soy protein portfolio, responding to rising demand for plant-forward nutrition across different product categories. For plant-based drinks and dairy alternatives, Nexira showcased natural texturizers from its Naltive range, designed to deliver rich, creamy mouthfeel and stability in formulations. The company also highlighted its botanical extracts including guarana, ginseng, lemon balm, hibiscus and green tea tailored for energy, cognition, relaxation and vitality. Meanwhile, its acacia-fibre ranges Inavea and Fibregum deliver high fibre content with clean labels, ease of use and high digestive tolerance in a large array of applications. Sustainability is still a hot topic for many. One key trend at this year’s show was the use of upcycling and reducing waste by making use of byproducts. Soufflet Malt highlighted several examples of this, as did OFI, which showcased their ethos of transparency and traceability. Novonesis also spoke about its work with scientists and chefs to create innovative and tasty food products using upcycled byproducts, to offer health benefits while also expanding its plant-based portfolio. Flavour and functionality Flavour was another theme taking centre stage at ADM’s booth this year, with the company showcasing several concepts that centered around taste, indulgence and trending flavour combinations. Frozen dessert concepts highlighted flavour trends such as sweet and spicy (often dubbed ‘swicy’), demonstrated with a refreshing and light mango sorbet dusted with a sprinkling of spicy tajín, and the rise of umami saltiness combined with sweet treats, a trend showcased in an indulgent miso caramel ice cream concept. Nostalgia also played a prominent role. ADM presented a range of indulgent pralines, created using its flavour solutions, plant concentrates and extracts, with flavours designed to evoke childhood memories. These included Sunset Carnival, inspired by cotton candy and lemon; Strawberry Popcorn, with buttery popcorn and strawberry flavours; and a beverage-inspired Coke Float, combining notes of vanilla and cola. The sweet and spicy trend also featured here too, with a trendy Spicy Mango concept, crafted with mango and chilli flavouring, and paprika extract. An extensive array of flavour solutions on display aligned with the company’s Flavor and Color Trends for 2026 report, with themes including ‘Newstalgia’ and ‘Authentic Wellbeing’. Increasing interest in Asian flavours in the West was reflected in solutions such as mango sticky rice, lychee and matcha flavourings. Meanwhile, sugar, starch and fruit concentrate specialist Agrana showcased its range of natural flavour concentrates under its Austria Juice subsidiary, in trending fruity flavours such as strawberry, sour cherry and blackcurrant – which has been dubbed ‘flavour of 2026’ by McCormick. The company also showcased its fruit concentrates in two non-alcoholic cider variants, one in classic apple flavour and one with a hint of berry, tapping into rising interest in low and no alcohol beverages. Beverages were under the spotlight at Agrana’s stand, and functionality was prominent as many consumers now seek multiple wellbeing benefits from their drinks. Austria Juice’s beverage concepts included a whey protein-infused blueberry energy drink, responding to this demand for multi-functional options. It also showcased a collagen-infused grapefruit water, electrolyte-infused lime water, and prebiotics-infused apple and strawberry juice-based drink. Agrana’s plant protein powders were showcased in two shake applications – a faba protein berry-flavoured shake, and a pumpkin seed protein pistachio-flavoured shake. These allergen-free base powders offer gentle digestibility and versatility across a range of beverage applications, including ready-to-mix powdered drinks, RTD shakes, functional health shots and hydration beverages, and children’s/toddler nutrition products. Ingredients for cognitive wellbeing continue to gain traction – particularly magnesium, which is branching out from the typical capsules and into more food and beverage applications. Jungbunzlauer, for instance, had a magnesium yogurt on display. Meanwhile, ThreoTech showcased its new Magtein magnesium ingredient, which focuses on cognitive health and is suitable for a range of applications. It has recently received regulatory approval in the EU. Milestones for 2025 As Fi Europe wrapped up its 30th edition, the event’s brand director, Yannick Verry, commented: “This year’s event demonstrated remarkable growth, underscoring Paris as a pivotal destination for both visitors and exhibitors. The 2025 edition not only attracted a higher number of attendees (up 5% compared to 2024) but also showcased an exceptional level of international participation, with around 80% of visitors coming from outside France, according to our initial analysis.” He added: “From the innovative event app to dynamic networking fringe events or experiential approaches such as the Tasting Bar, these features elevated Fi Europe to new heights. Notably, areas such as Food Technology & Solutions and Pet Food experienced significant growth, setting the stage for continued expansion in 2026.” The event also saw several exhibitors celebrate some big milestones. Nexira commemorated 130 years with a private party after the show at the Musee d’Art Moderne, offering glorious views of the Eiffel Tower and surrounded by some of the best modern art in existence. Faravelli is also gearing up to mark its 100th anniversary, and Roquette hosted a breakfast event nearby to celebrate the launch of its new Horizons programme, which utilises AI to predict the sector’s future and help businesses plan accordingly. The FoodBev team thoroughly enjoyed meeting so many of you at this year’s Food Ingredients Europe, with special thanks to: ADM; Agrana; Ajinomoto; AKA Foods; Alland and Robert; Arla Foods Ingredients; Azelis; Beneo; Biorgin; Brenntag; Bunge; Cargill; Edlong; Emsland; EPI Ingredients; Faravelli; Givaudan; Gold Coast Ingredients; Green Boy Group; HTBA; Ingredia; Jungbunzlauer; Kensing; Lantmannen; LBG Sicilia; Le Saffre; Limagrain; Loryma; Marigot; MartinoRossi; Meurens; Meala FoodTech; Nexira; Novonesis; Nutriearth; OFI; Prova; Raisio; Rousselot; Soufflet Malt; Sweegen; Tereos; Threotech and Valio.