Australian biotech innovator All G is accelerating its entry into the global speciality protein market through a joint venture with France-based bioactives leader Armor Protéines, alongside the close of a AUD 10 million (approx. $6.6m) convertible note round. The capital will fuel commercial-scale production of All G’s first recombinant human lactoferrin ingredient, slated for launch in Q1 2026, supporting development of a pipeline of human milk proteins targeting the early-life and adult nutrition markets. The newly formed joint venture brings together All G’s precision fermentation platform and Armor Protéines’ three decades of experience in producing and commercialising high-value dairy bioactives. Armor Protéines, a subsidiary of Savencia Fromage & Dairy, brings extensive global customer networks and expertise in scaling functional dairy ingredients. The company is one of the world’s largest producers of lactoferrin, supplying infant formula, adult nutrition and supplement manufacturers for over 30 years. The partners said the joint venture will allow rapid scale-up and commercial rollout of both human and bovine lactoferrin across global markets, leveraging established regulatory pathways and manufacturing know-how. The inclusion of human lactoferrin represents a potentially transformative step for the infant formula sector. Human lactoferrin is structurally and functionally closer to what is naturally found in breast milk, and its availability at a commercial scale could enable formula manufacturers to more closely match human breast milk’s protein profile. Lactoferrin is one of the most bioactive and expensive functional milk proteins on the market, prized for its antimicrobial properties, iron-binding capacity and benefits across immune function, gastrointestinal health and skin health. Today, the global supply is constrained by traditional extraction methods, which require thousands of litres of cow’s milk to produce one kilogram of purified lactoferrin. As a result, the ingredient is used primarily in premium infant nutrition and high-value nutraceuticals. Recombinant lactoferrin has long been seen as a promising alternative to animal-derived supply, but technical challenges, particularly achieving native-like glycosylation and high-yield expression, have limited commercial feasibility. All G said it has overcome these hurdles through its proprietary precision fermentation processes. Its bovine lactoferrin has now reached pilot-scale production, achieving high purity and batch-to-batch consistency. The company has also completed self-affirmed GRAS status for adult nutrition in the US and secured approval for use in personal care applications in China. On the human lactoferrin front, All G says its first recombinant version will achieve over 95% purity and full bio-equivalence, paving the way for applications across infant and maternal nutrition. Industry demand for lactoferrin is expected to continue outpacing supply as manufacturers focus on immune-support ingredients and more 'bioidentical' early-life nutrition solutions. Precision-fermented lactoferrin could ease supply constraints, stabilise pricing and broaden usage beyond premium SKUs. This joint venture and capital infusion marks a major milestone in All G’s ambitions to build a portfolio of milk proteins, with its bovine lactoferrin powder planned for market introduction later this year, followed by human lactoferrin early next year.

Feldmuehle, a German producer of paper for various packaging applications including food and beverages, has announced it is ceasing operations. The company cited ‘unplanned market events,’ as well as industrial electricity prices and ‘ever-increasing new bureaucratic hurdles’ as factors in its struggle to remain commercially viable. In a statement released yesterday, Feldmuehle said it will no longer be able to continue operations at its site in Uetersen, near Hamburg, in a sufficiently competitive manner in the long-term, noting that there is ‘no desire for energy-intensive industry to remain in Germany’. The company has ceased paper production after 120 years of manufacturing in Uetersen. It will finish selling and shipping paper produced in the coming weeks. The Uetersen paper mill employed around 200 people, all of whom will be impacted by the business’ closure. According to Feldmuehle’s website, it was capable of processing around over 80,000 tons of raw material each year. Feldmuehle wrote in its statement: “In recent years, our company has made high-quality, capital-intensive investments in sustainability and energy efficiency. We have optimised and modernised processes, committed ourselves to training the next generation, developed new products and reduced our costs – all in a highly competitive environment. We were confident that we would achieve a turnaround.” The company added: “We would like to take this opportunity to thank all our employees who have supported us over the years – despite many personal sacrifices. They fought to the end and always believed that we could maintain our position in the market in the long term. We would also like to thank our business partners for their decades of trust and excellent cooperation.”

Arla Foods Ingredients has introduced an innovative new ingredient that aims to support the management of phenylketonuria (PKU), a rare metabolic disorder. The company's latest solution, Lacprodan CGMP-30, features significantly lower levels of phenylalanine compared to its previous offering, Lacprodan CGMP-20, making it a game-changer for the most phenylalanine-sensitive PKU patients. PKU, which affects approximately one in 24,000 newborns globally, impairs the body's ability to metabolise phenylalanine, an amino acid found naturally in dietary proteins. Without proper management, the condition can lead to severe intellectual disability, epilepsy and behavioural problems. Traditionally, the standard treatment has been a lifelong low-protein diet combined with protein substitutes, which can be challenging for patients to adhere to due to issues around taste, palatability and gastrointestinal discomfort. Arla's Lacprodan CGMP-30 ingredient offers a significant improvement over previous solutions. In addition to the benefits of its predecessor, Lacprodan CGMP-20 – which include statistically significant improvements in gastrointestinal symptoms and superior taste and palatability – the latest iteration contains around 50% less phenylalanine, making it particularly suitable for the most sensitive PKU patients. "Our new Lacprodan CGMP-30 represents a major advance because it offers even lower phenylalanine content," said Mads Dyrvig, head of sales development, specialised nutrition, at Arla Foods Ingredients. "As such, we anticipate that it will be a unique new solution for blood phenylalanine control, as well as improved gastrointestinal comfort, in the most phenylalanine-sensitive PKU patients. Its taste and palatability are also superior to solutions based on free amino acids, offering further benefits for quality of life." Lacprodan CGMP-30 and its predecessor, Lacprodan CGMP-20, are both safe and suitable protein sources for PKU management, and can be included in protein substitutes used for patients from the age of four, according to European guidelines. Additionally, the ingredients are rich in large neutral amino acids (LNAAs), which can help reduce the transport of phenylalanine into the brain, further alleviating the condition's effects.

BrewDog has added a brand-new, functional alcohol-free beer, containing magnesium, balm extract and chamomile, to its portfolio. The Scottish brewer’s unique new offering, named Mello, is brewed with ingredients designed to help reduce tiredness and fatigue. It will be available in Tesco this week, before rolling out to the wider UK grocery channel in from January 2026. It is launching in packs of four 330ml cans, available in Peach & Passionfruit and Lime & Mint flavour varieties and priced at an RRP of £6.50 per pack. BrewDog, which already offers several alcohol-free beers including IPAs and lagers within its ‘AF’ range, said the latest launch responds to increasing consumer need for premium, healthier options. UK research from YouGov showed that one in three adults now say they do not drink alcohol, while 25% of 18–24-year-old consumers have cut down on drinking. Additionally, 40% of shoppers ranked health as their top priority for choosing products, ahead of price. Adam Turner, senior marketing manager at BrewDog, commented: “The growth of low and no alcohol along with functional drinks has been hard to ignore”. “Our research has shown that the design and proposition of Mello have a very strong appeal with 18–35-year-old functional AF drinkers – the future of the beer, wine and spirits category – and 34.4% of respondents say that they would drink AF beer if they liked the taste. Our new fruit-led flavours tap into this, along with the growing popularity of lighter, fruitier beer options.”

Fonterra Co-operative Group shareholders have voted to elect Michelle Pye to the board, marking her entry into a leadership role at the region's largest dairy exporters. Pye's election comes alongside the re-election of incumbent Alison Watters, as the cooperative navigates a landscape of evolving challenges and opportunities in the dairy sector. The elections, held on 9 December 2025, were the first in three years to feature a genuine vacancy, with Pye and Watters competing against Mike Fleming, chair of Fortuna Group, who ultimately did not secure a position. This election is significant as it follows a period of unopposed incumbency, highlighting a renewed competitive spirit within the cooperative. Pye, a seasoned farmer from Canterbury, brings extensive experience to the board. She and her husband operate Pye Group, a large-scale agricultural business that spans over 7,000 hectares and includes dairy, cropping and transport operations. Their dairy segment alone produces 4.5 million milk solids annually, with plans to expand further. Pye's leadership roles extend beyond her business; she is a director of Potatoes NZ and has served as a councillor for the Timaru District Council, demonstrating her commitment to agricultural development and sustainability. The election comes at a critical juncture for Fonterra, which has been working to enhance its sustainability efforts and adapt to shifting market demands. The cooperative is under pressure to address environmental concerns while maintaining profitability in a competitive global dairy market. Recent reports indicate that while the dairy sector remains profitable, margins are tightening, necessitating strategic governance to ensure long-term viability. Fonterra's board will be instrumental in steering the coop through these challenges, particularly as it prepares for its upcoming annual meeting. The focus will likely be on addressing shareholder concerns regarding sustainability initiatives and the cooperative's overall direction in a rapidly changing industry.

Pow.Bio, an AI-driven continuous fermentation company, and Bühler Group, a global provider of food and advanced materials solutions, have partnered to bring an integrated continuous precision fermentation platform to market. The collaboration combines Pow.Bio’s continuous fermentation technology with Bühler’s engineering and deployment expertise, supported by advanced model-driven control software. The platform is designed to replace traditional batch and fed-batch fermentation methods, offering higher productivity, improved process consistency and lower unit production costs. The solution targets companies producing fermentation-derived products – from enzymes and organic acids to functional proteins, speciality lipids and bioactive compounds – that face cost, scalability or output challenges with conventional systems. By enabling a continuous, model-driven process, the platform offers a smoother path from lab to pilot and industrial scale. Shannon Hall, CEO and co-founder of Pow.Bio, said: “Our collaboration with Bühler sets a new benchmark for biomanufacturing: not just faster, but smarter and more robust. Clients can now capitalize on proven technology and global deployment expertise to unlock commercial-scale production with lower risk and unprecedented efficiency." "This partnership solidifies Pow.Bio’s position at the forefront of industrial biotechnology, enabling us to deliver enduring value for our clients and the sector as a whole.” Thierry Duvanel, Bühler’s North American director of innovation, added: “Precision fermentation has the potential to impact the food, feed, and specialty ingredients industries. Companies are already using it to produce dairy, meat and egg substitutes, alternative oils and fats and even novel pet food – and we are only at the beginning of what this technology can unlock." "By joining forces with Pow.Bio, we take a clear step toward reducing unit production costs in biomanufacturing, combining complementary expertise to accelerate innovation and deliver a fully integrated system backed by experience, service and reliability.” Following Pow.Bio ’s 3,000 litres scale-up with Bühler’s support , both companies are now ready to onboard customers and expand adoption across the sector.

Golden Hooves is expanding its premium regenerative dairy portfolio with the launch of a new Dorset Clotted Cream, set to hit retail shelves in Spring 2026. The product joins the brand’s growing range of cheeses, crackers and butter, and is positioned to tap rising consumer demand for indulgent dairy with credible sustainability credentials. Crafted from regeneratively farmed milk supplied by farmer-owned co-operative First Milk, the Dorset Clotted Cream delivers a 'golden crust, silky interior and a rich, subtly sweet flavour'. The launch follows the release of First Milk’s 2024/25 Impact Report, which highlights significant progress across the co-op’s regenerative agriculture programme. With usage occasions peaking during the summer months, particularly as a pairing for fresh berries, the 200g Dorset Clotted Cream pot offers retailers a new opportunity to meet demand for premium, sustainably produced dairy. Golden Hooves’ existing line-up includes 200g pre-packed cheeses and 2.5kg deli blocks, as well as 200g salted butter and 80g crackers. The new Dorset Clotted Cream will launch at an RRP of £3.00. .

The Competition and Markets Authority (CMA) has raised concerns regarding the proposed acquisition of Délifrance by Vandemoortele Group, citing a realistic prospect of a substantial lessening of competition in the UK market for frozen laminated dough products. This merger, formalised under a Share Purchase Agreement signed in June 2025, is now under scrutiny as the CMA prepares for a possible Phase 2 investigation unless the parties address these concerns by 15 December 2025. The CMA's preliminary findings indicate that the merger could create a dominant player in the supply chain of frozen bakery products, such as croissants and pain au chocolat, which are essential offerings for both retail and foodservice sectors. Currently, Vandemoortele and Délifrance are close competitors in this space, and their combination would position the merged entity as the largest supplier of frozen LD products in the UK, significantly altering the competitive landscape. In its assessment, the CMA considered a broad spectrum of evidence, including submissions from the parties involved, internal documents and feedback from customers and competitors. The authority concluded that while there are other players in the European market, they would not provide sufficient competitive pressure in the UK post-merger. The CMA's analysis highlighted that barriers to entry in the frozen LD market are substantial, with significant costs and time required for new entrants to establish production capabilities. The CMA’s investigation is part of its mandate to promote competition and protect consumer interests. It found that the merger could reduce competition among suppliers, potentially leading to higher prices and less innovation in the frozen bakery sector. The authority is particularly concerned about the impact on foodservice customers who rely on these products for their offerings. Vandemoortele and Délifrance now have until 15 December 2025, to propose remedies to alleviate the CMA's competition concerns. If they fail to do so, or if the proposed solutions are deemed inadequate, the CMA will escalate the inquiry to a Phase 2 investigation, which would involve a more detailed examination of the merger's implications.

Senior packaging leaders from across Europe will gather from 2 March to 3 March 2026 for the EuroPack Summit 2026 , hosted by Marcus Evans at the Fairmont Le Montreux Palace in Montreux, Switzerland. The summit is a private, invitation-only forum that brings together decision makers across FMCG packaging, sustainability, operations and innovation.   Unlike a typical trade show, the summit focuses on direct conversations, peer learning and curated meetings that connect packaging executives with solution providers aligned to their current needs. Attendees include packaging directors, heads of R&D, sustainability leads, and senior supply chain and operations executives.   This year’s programme will explore the challenges and opportunities driving the European packaging sector:   Material evolution: Bio-based, regenerative and recyclable solutions to meet circularity goals and reduce environmental impact; Digital packaging: QR codes, NFC and sensors to improve transparency, traceability and consumer engagement; The return journey: Refill, reuse and returnable models that reduce waste and support sustainable business models; Design and brand impact: Minimalist, flexible and emotionally resonant approaches that enhance convenience, brand expression and consumer loyalty; Regulatory pressure: Navigating the EU Packaging and Packaging Waste Regulation (PPWR) and aligning strategies to new mandates on recyclability and waste reduction; Smarter systems: Harnessing AI, robotics and automation to optimise operations, reduce costs and accelerate sustainability.   The summit will feature insights from esteemed industry leaders  who bring experience in packaging innovation, brand identity, and operational excellence: Irene Akpeokhai , global packaging director at GB Foods; Corinna Asmus , global director for brand identity and design at Nivea; Nicola Galaffu , head of department for packaging innovation and prototyping at Nestlé.   These contributors will share perspectives on how packaging leaders can balance innovation, compliance, sustainability and brand value, while addressing the evolving demands of consumers and markets. The EuroPack Summit 2026  provides senior executives with a unique opportunity to step away from daily pressures and engage in meaningful dialogue with peers and partners. The summit’s format fosters strategic collaboration and practical exploration of what successful packaging strategies will look like in Europe in the year ahead.   For more information or participation details, visit the official summit page  or contact Kyriakos Xenophontos at kyriakosx@marcusevanscy.com .

Bloom Nutrition is set to launch a new protein drink, Clear Protein, at Target in early January 2026. Designed with women’s fitness and beauty goals in mind, the product combines whey protein isolate and collagen peptides, offering 20g of protein per serving. Clear Protein comes in Raspberry Lemon and Strawberry Watermelon flavours and is formulated to support lean muscle development, workout recovery, and skin, hair and nail health. Each serving also contains 5g of collagen and digestive enzymes for improved nutrient absorption. The drink mixes easily with water for a light, fruity beverage providing about 30% of daily protein needs. The product will be available at Target and via the company's website for $29.99 per ten-serving package.

American beverage manufacture Anheuser-Busch has announced its acquisition of a majority stake in BeatBox, a rapidly growing player in the alcoholic ready-to-drink (RTD) beverage sector. This deal underscores Anheuser-Busch’s commitment to expanding its ‘Beyond Beer’ portfolio, which includes popular brands like Cutwater Spirits and Nütrl Vodka Seltzer. The acquisition, valued at up to approximately $490 million for an 85% stake, positions BeatBox as a significant addition to Anheuser-Busch’s offerings, which are increasingly catering to evolving consumer preferences for innovative and convenient beverage options. The company has established itself as a top 10 RTD brand in the industry, known for its vibrant and fruit-forward 'Party Punch' flavours. Brendan Whitworth, CEO of Anheuser-Busch, said: “We could not be more excited to welcome BeatBox to our portfolio. Their entrepreneurial spirit and commitment to innovation will be a strong complement to our existing capabilities.” Whitworth highlighted the company’s proven track record in building successful brands and indicated that they look forward to collaborating with BeatBox to drive its next phase of growth. Founded in 2011 as part of an MBA project at the University of Texas at Austin, BeatBox gained national recognition after a successful appearance on Shark Tank in 2014. Today, it offers over 13 bold flavours in its signature resealable packaging and is sold in all 50 states across more than 140,000 retail locations. BeatBox has reported impressive growth, with over $340 million in retail sales within the last year, reflecting a year-over-year growth rate exceeding 50%. Justin Fenchel, co-founder and CEO of BeatBox, remarked on the significance of the acquisition: “Our long-standing relationships with the Anheuser-Busch team made this partnership feel like the right next step. With Anheuser-Busch behind us, we are excited to accelerate our growth and continue bringing people together through our fun and flavourful products.” The acquisition is subject to regulatory approval and customary closing conditions, with expectations to finalise the transaction in the first quarter of 2026. Anheuser-Busch has outlined a path to achieve 100% ownership of BeatBox after five years, based on a predetermined pricing formula.

Yvette Pascua As we enter comfort-food season, consumers are seeking indulgence without compromise. Yvette Pascua, research and development director at Rubix Foods, explores how food manufacturers can use functional ingredients to create healthier, but still crave-worthy products that deliver on taste, texture and perceived wellness. Comfort food season has begun. It’s difficult to stick to calorie counting and making nutritious choices with a piece of pie staring at you from across the room. Why should we have to choose between health and indulgence? Many consumers think we shouldn’t have to. They want healthier options with permissible indulgence and they’re pushing food manufacturers to respond. The words 'healthy' and 'indulgent' typically don’t belong in the same sentence, especially during the holiday season. But times are changing, and consumers of all ages are demanding more. Nearly half of Gen Z want functional beverages on menus (47%) and 33% of Gen X are willing to pay extra for functional add-ons to drinks. It’s the responsibility of food manufacturers to turn these trends into fully developed and scalable products that will make their way onto restaurant menus and grocery store shelves. Here’s how you can feed the needs of consumers without missing an operational beat during comfort food season: Giving function to food It may be surprising to learn that the term 'functional indulgence' isn’t typically found in the R&D lexicon. To a food scientist, 'functional' refers to how an ingredient interacts within the surrounding food matrix. To a consumer, however, 'functional' refers to the body’s physical response once it’s consumed, or the perceived health benefit. 'Indulgence' is a psychological term. When products are created with 'functional indulgence,' consumers have permission to enjoy the product with less guilt. From an R&D standpoint, that means enabling a perceived health benefit to meet a specific attribute (label-claim, for example) and determining how R&D should approach development and formulation. Formulating for texture Delivering a specific textural attribute is a common request when developing better-for-you food and beverage products. Because of the way functional ingredients, like protein, interact with other ingredients in a formula, we have to work backwards when formulating. First, we start with what the ideal texture is and what the corresponding sensory experience would be. Then, we have to consider how these ingredients would interact with the added functional ingredients. Many of these functional ingredients are bioactive compounds derived from a group of plant-based compounds called polyphenols, which can be highly reactive with proteins. Adding polyphenols to a formula that has proteins could completely change the protein’s ability to interact within a food matrix and thus alter the product’s functional performance. Adding too much can shift the finished product’s texture, as well as alter the flavour, resulting in a change in the consumer’s perceived 'indulgence'. Texture is so important because it can dominate the entire flavour experience. What we feel in our mouth helps to shape what we taste. A creamy emulsion can trap certain flavours and delay their release, while a multi-textured bite can make food feel more satisfying and even fuller-flavoured. Studies have shown how food structure affects what people perceive first, like saltiness, sweetness or spice, and can influence how long those impressions last. When we build textures with intention and consider their impact on flavour, we can elevate foods that are lower in fat, plant-based or protein-enhanced without asking consumers to compromise on taste. Evolving to meet consumer expectations Functional indulgence is completely subjective. One person may consider a prebiotic soda as healthy, whereas someone else may consider a low-sugar coffee as the best functional choice. One person may think treating themselves to ice cream after dinner is the way to indulge, whereas someone else would be just as satisfied by splurging to add queso to their burrito bowl. Evolving to meet the ever-changing demands of consumers is not an easy task for food manufacturers, but it’s critical to be competitive in this market and stay relevant through every season of the year. Here are some of the 'functional indulgence' trends product developers should be aware of as we approach 2026: Micro-nutrients: Consumers used to be extremely conscientious of their macros (proteins, fats, carbs), but younger consumers have shifted their thinking to focus more on micro-nutrients (vitamins and minerals) and how they influence things like energy production, immune support and brain function. Fibre: Datassential’s 2026 Trends report called fibre the new protein, as consumers are prioritising their gut health more than ever before. In fact, 33% of consumers reported that a high fibre label claim would motivate them to purchase a food or beverage item. Creamy: As temperatures drop, the craving for creamy comfort rises. Therefore, it’s not surprising that 42% of consumers claimed that they most often crave creamy flavours during the fall. Satiety: Consumers want to feel fuller for longer, and food manufacturers can develop around that demand by taking a closer look at the particle size of fats and how they’re being emulsified. Natural colours: Extracting natural colours from sources like fruits, vegetables, plants and algae will continue to play a significant role in product development. Getting back to basics: With an increased awareness of the health impact of ultra-processed foods, there has been a growing emphasis on simplifying and reverting to more intentional eating, along with a renewed focus on real, whole foods. Embracing functional ingredients isn’t about chasing label claims, it’s about enhancing the overall eating experience. Whether it’s comfort-food season or spring-cleaning season, function is a meaningful lever for elevating flavour, texture and product performance – and a powerful strategy for creating food and beverages that truly stand out.