Ben & Jerry’s has expanded its UK range with two new flavours inspired by popular bakery treats: Churrifically Churros-y and Strawberry Doughnut-eee. The company says the products respond to consumer demand for indulgent ice cream, with each flavour containing five mix-ins. Churrifically Churros-y combines caramel and sweet cream ice creams with cinnamon sugar pieces, chocolate swirls and churros-style chunks. Strawberry Doughnut-eee blends strawberry and sweet cream ice creams with white chunks, strawberry swirls and doughnut-style dough pieces. Both variants are made with Fairtrade-certified vanilla, sugar and cocoa. Lucy McManus, UK brand manager at Ben & Jerry’s, commented: “The new tubs are focused on accelerating growth through innovation that levels up the Ben & Jerry's globally-adored offering". "Our consumer testing has told us that churros and doughnuts are particularly popular among a young audience and are top scoring on purchase intent, especially among 18-34 year olds, so we are confident this launch will drive excitement among this demographic.” Both pints will be coming soon to Ocado, priced at £5.75.

Millbio, a manufacturer of natural bakery ingredients, has launched of its Panvivo GPL1ve Bread Concentrate, designed to meet the evolving demands of health-conscious consumers. This next-generation ingredient blend, developed in collaboration with leading universities and research centres, aims to help manufacturers navigate the challenges posed by the increasing popularity of functional foods and changing dietary habits. Recent research commissioned by Millbio highlights a significant shift in bread consumption patterns among UK consumers. The study, which surveyed over 1,000 individuals, revealed that 13% of respondents have eliminated bread from their diets entirely, while 22% are now opting for wholegrain, seeded or high-fibre varieties. Notably, women are more likely to reduce their bread intake, with 16% reporting a complete cut compared to 8% of men. Furthermore, the trend toward sourdough bread is gaining traction, driven by its perceived health benefits. The Panvivo GPL1ve Bread Concentrate is formulated with advanced fibres, sprouted cereal grains, pulse flour and enhanced protein sources, reflecting Millbio's commitment to evidence-based nutrition. This product not only aligns with the growing consumer preference for clean label ingredients but also responds to scientific research linking improved microbiome health with enhanced satiety and digestion. Alessandro Boggiani, president of Millbio, noted the importance of adapting to these changing consumer demands. "As GLP-1 medications reshape global attitudes toward food and wellness, consumer demand for smarter, more functional ingredients has accelerated," he said. He continued: "This is generating renewed interest in breads that are naturally high in fibre and protein, opening fresh opportunities for innovative bakers". With sales in the bread sector facing downward pressure due to the rise of ultra-processed foods (UPFs) and new dietary trends, Millbio's Panvivo GPL1ve offers a pathway for manufacturers to revitalise their product lines. By introducing ingredients that cater to the health-conscious consumer, bakeries can enhance their portfolios and respond to market demands effectively.

Angel Yeast, a global provider of yeast and fermentation solutions, has commenced trial production at its new 8,500-ton speciality yeast facility located in the Baiyang Biotechnology Park within the Yichang High-tech Zone of Hubei, China. This facility, which began material feeding on 31 August 2025, marks a significant expansion in Angel Yeast's capabilities, enhancing its full-chain production layout from research and development to large-scale manufacturing. The new facility is designed to meet the increasing demand for high-value yeast-derived ingredients across various sectors, including craft brewing, wine production and bioenergy. By enhancing the supply of specialty yeast, Angel Yeast aims to strengthen the biomanufacturing value chain and support producers in achieving improved yields and product consistency. According to Qin Benguo, assistant director of speciality yeast production, the facility adheres to stringent microbiological standards, ensuring a contamination-free environment essential for high-quality yeast production. The facility employs filtered air in pressurised feeding tanks to maintain a sterile atmosphere, allowing for the precise control of nutrient levels. The fully automated production line encompasses all stages from feeding and fermentation to packaging and storage, ensuring stable and reproducible quality. Angel Yeast's specialty yeast is tailored for high-value applications beyond conventional baker's yeast, targeting segments such as craft beer, wine, fuel ethanol and biomass energy. This focus enables brewers and bioenergy producers to enhance process stability and flavour consistency, critical factors for market innovation and expansion. In conjunction with the new production facility, Angel Yeast has also launched its Brewing Functional Microorganism Pilot Test Platform. This platform bridges laboratory discoveries with industrial-scale validation, simulating real-world brewery conditions to produce reliable, data-driven results. By addressing common challenges in on-line trials – such as variability in operator practices and timing – the platform offers a controlled environment for precise quality assessments and faster R&D iterations. Luo Xinjie, director of brewing technical support at Angel Yeast, added: "Equipped with real-time monitoring systems, the platform allows us to track microbial dynamics and flavour compound evolution in a controlled, factory-like setting". This technological advancement significantly reduces the time from research and development to market application, enabling breweries to access tailored solutions more efficiently. The dual launch of the specialty yeast facility and the pilot platform positions Angel Yeast as a key player in the global biomanufacturing landscape. The company's advancements are expected to facilitate greater innovation in brewing and bioenergy production, helping stakeholders achieve higher yields and enhanced fermentation stability. In particular, Angel Yeast's solutions have already demonstrated success in the baijiu sector, where they have improved yields and enabled precise flavour control.

The Hershey Company is set to capture the attention of chocolate enthusiasts with its latest offering: the limited-edition Hershey's Dubai-Inspired Chocolate Bar. This unique product, which combines creamy pistachio, crispy kadayif and Hershey's iconic milk chocolate, is poised to sell out quickly, with only 10,000 bars available for purchase. Launching on 4 December 2025 at 10am ET, Hershey's Dubai-Inspired Chocolate Bar will retail for $8.99 and will be exclusively available through Gopuff in select cities, including New York, Philadelphia and Chicago. Megan Pantalone, senior manager of innovation at The Hershey Company, said: "Not every trend gets the Hershey's treatment. When something takes over social media like this, we knew it deserved a one-of-a-kind release." The decision to limit production to just 10,000 bars reflects a strategic move to create urgency and excitement among consumers, particularly among collectors and trend hunters eager to partake in this fleeting moment. This approach aligns with Hershey's broader strategy of leveraging social media trends to drive product innovation and engagement. The Hershey's Dubai-Inspired Chocolate Bar features a blend of flavours that reflect the culinary influences of Dubai, making it a standout addition to the brand's portfolio. As a one-time-only release, the product is not expected to be restocked, driving home its exclusivity.

Brendan Niemira The Institute of Food Technologists (IFT) has announced the appointment of Brendan Niemira as its new chief science and technology officer, effective immediately. Niemira, who brings over 25 years of experience from the US Department of Agriculture’s Agricultural Research Service (USDA-ARS), will spearhead IFT’s initiatives to advance food science and technology amid growing challenges in the global food supply chain. Niemira previously served as a lead scientist and research microbiologist at USDA-ARS, where he led a team focused on developing innovative food safety treatments for a variety of products, including fresh produce and meats. His research has centred on non-thermal methods such as cold plasma and high-intensity monochromatic light, aimed at eliminating human pathogens in food. Niemira has authored over 200 peer-reviewed publications and received the Department of Defense Award for Excellence in 2016 for his contributions to food safety. In his new role at IFT, Niemira aims to leverage his extensive background in food safety research to address pressing issues facing the food industry today. "We are facing unprecedented challenges across the food system," Niemira said. "Decreased investment in critical areas like research funding puts our food supply at greater risk, and organisations like IFT are essential in leading the way." Niemira, a member of IFT since 2003, has held several leadership roles within the organisation, including serving on the board of directors and chairing the biotechnology division. His appointment as CSTO reflects IFT's commitment to enhancing the voice of food scientists in policy and legislative decision-making, ensuring that science remains at the forefront of food safety and innovation. Christie Tarantino-Dean, CEO of IFT, added: "Brendan brings a unique perspective to this role, shaped by his decades of scientific leadership and his deep connection to IFT." She noted the importance of his experience in navigating the complexities of food safety and innovation, which are critical to advancing IFT's mission. Founded in 1939, IFT serves as the voice of the global food science community, advocating for science and technology to address the world's most pressing food challenges. With a membership of over 200,000 professionals, IFT provides resources and networking opportunities to enhance innovation and collaboration across the food sector.

Jungbunzlauer, a key player in the sustainable ingredients sector, has unveiled TayaGel Modus – a new gellan gum solution designed to elevate texturant applications across the F&B industry. TayaGel Modus is engineered to deliver exceptional clarity and high gel strength, making it an ideal vegan alternative to traditional gelatine. Its unique properties create an elastic, firm and slightly brittle gel, offering formulators enhanced versatility in product development. With this launch, Jungbunzlauer’s aims to produce naturally better ingredients that enhance everyday life for consumers, addressing the growing demand for clean label products in the food sector. “This new product provides formulators with a unique gellan gum that delivers an even broader range of customer-preferred textures,” stated Jens Birrer, VP of texturants at Jungbunzlauer. Birrer highlighted that the product can be effectively combined with other offerings in the TayaGel family and various xanthan gum grades, allowing for both single ingredient applications and more complex formulations. This launch marks Jungbunzlauer’s second introduction of a texturant within a year, underscoring the company’s strategic focus on supporting its customers with innovative, high-quality solutions that simplify formulation challenges.

Craft drinks company, Sunnyside Drinks, has announced the launch of its third ready-to-drink can, the Spiced Rum & Ginger Beer. The cocktail blend combines Sunnyside’s signature alcoholic ginger beer with an exclusive, custom-blended Caribbean spiced rum. The heart of the product is its spirit base: a 100% Caribbean spiced rum developed exclusively for Sunnyside, crafted using a mix of natural spices and fruits, offering a complex, fresh flavour profile that complements the ginger base. Christian Heath, founder of Sunnyside Drinks, said: “As an all-natural drinks company, we didn’t want to use an off-the-shelf rum; we wanted to create something bespoke that felt worthy of the Sunnyside brand.” Sunnyside’s ginger beer is created from organic ginger, fresh lemons and a squeeze of real lime juice, maintaining the company’s commitment to all-natural, real-food ingredients, offering a clean, authentic taste profile free from artificial sweeteners, flavourings and preservatives. The launch marks a significant milestone as the company’s third RTD product, following the successful introduction of their Original Ginger Beer and Tropical Ginger Beer, a UK first, which was released last year, as well as the UK’s first Mulled Alcoholic Ginger Beer, which debuted last winter. Sunnyside Spiced Rum and Ginger Beer is available for purchase now at selected retailers nationwide, in packs of 6 priced at £16.85.

Nestlé is reportedly exploring the sale of its premium coffee chain, Blue Bottle Coffee, as part of a broader strategic review initiated by new CEO Philipp Navratil . According to Reuters, sources close to the matter have confirmed that the Swiss food giant is collaborating with Morgan Stanley to assess various options, including a potential divestiture of the brand, which has garnered a loyal following since its inception. Nestlé acquired a majority stake in Blue Bottle Coffee in 2017 for approximately $700 million, aiming to capitalise on the burgeoning speciality coffee market. However, recent reports suggest that any sale could be valued at a discount to that initial investment, as the company seeks to streamline its operations and exit the physical retail segment – a trend increasingly observed across the food and beverage industry. Founded in 2002 by James Freeman in Oakland, California, Blue Bottle Coffee has grown into a premium coffee retailer with approximately 100 locations across the US and Asia. The brand is known for its commitment to quality, sourcing beans from sustainable farms and highlighting freshness through small-batch roasting. In addition to its cafés, Blue Bottle has established a robust ecommerce platform, selling coffee grounds and branded merchandise. Nestlé's decision to potentially divest Blue Bottle aligns with a broader industry trend, as major players reassess their portfolios in response to shifting consumer preferences and market conditions. Notably, Coca-Cola is also considering the sale of its Costa Coffee chain, highlighting a growing focus on optimising brand assets within the competitive coffee landscape. The review at Nestlé is not limited to Blue Bottle. Earlier this year, the company announced plans to evaluate its vitamin brands, including Nature's Bounty and Osteo Bi-Flex, and may also be looking to divest its water business, which encompasses iconic brands such as Perrier and S.Pellegrino.

Tetra Pak Processing Equipment has acquired Bioreactors.net, a Latvia-based company with nearly 30 years of experience in designing and manufacturing bioreactor systems. Founded in 1996, Bioreactors.net specialises in biomass and precision fermentation solutions for the New Food sector, with systems capable of producing a variety of proteins and other products. The company works with customers ranging from laboratory and pilot facilities to full-scale commercial production. Around 15 employees will join Tetra Pak as part of the deal. Tetra Pak said the acquisition strengthens its processing expertise and expands its bioreactor equipment and design portfolio within the New Food category. The move will enable the company to offer more advanced production systems for foods and ingredients derived from precision and biomass fermentation. Rafael Barros, director of the New Food Business Stream at Tetra Pak, said: “The addition of Bioreactors.net complements our existing upstream and downstream processing portfolio with fermentation capabilities. Together, we will deploy their full portfolio of bioreactor solutions under the Tetra Pak brand – offering advanced food production systems." "This acquisition will enable us to accelerate the development of next-generation bioreactors, empowering both emerging innovators and established producers to scale sustainably." Janis Misins-Jubels, head of manufacturing at Bioreactors.net, added: “Joining Tetra Pak is a major milestone for us. Our decades of expertise in bioreactors, paired with Tetra Pak’s existing portfolio, global reach and resources, will accelerate the delivery of world-class fermentation solutions to customers around the globe.” The companies noted that biotechnology is expected to play an important role in meeting the food needs of a growing global population, with fermentation and bioprocessing technologies projected to be key innovations in building more circular and resilient food systems. The acquisition builds on Tetra Pak’s wider investments in the New Food category, including the launch of the Tetra Pak New Food Technology Development Centre in Karlshamn, Sweden, earlier this year, and Biotech Heights, an innovation hub established in Lund, Sweden, in 2023 in collaboration with Lund University.

Vivek Komaragiri The films and flexible packaging sector is evolving fast. Tighter tolerances, greater scrutiny and complex supply chains are exposing the limits of traditional quality tools. As manufacturers seek accuracy without slowing production, smarter, safer alternatives are emerging. Vivek Komaragiri, principal technologist at Industrial Physics, explains why reliance on nuclear gauges is reaching its limit – and how advanced optical systems are enabling sharper quality control, leaner operations and a more resilient future for converters and brand owners. For decades, food and beverage packaging professionals working with films and flexible substrates have relied on nuclear gauges to measure coating thickness. This approach, built around radioactive sources such as Promethium, Krypton and Strontium, once represented the only viable way of ensuring coatings met the specifications required for product performance, safety and shelf stability. But the ground is shifting. Obtaining and maintaining nuclear sources is getting increasingly challenging to manage, with geopolitical risk, financial burden, regulatory scrutiny and practical limitations taking their toll on the professionals responsible. At the same time, many are unaware that highly effective non-nuclear alternatives exist, leaving them to assume that if nuclear gauges are unavailable, quality assurance becomes impossible. This is a misconception that must be addressed. As the pressures surrounding nuclear gauges continue to grow, it is increasingly important for packaging professionals to be aware of alternative approaches. A growing set of obstacles For decades, nuclear gauges have been the backbone of coating thickness measurement. But today, professionals are encountering a series of mounting challenges. Nuclear sources deteriorate over time, requiring replacement every few years, which not only reduces accuracy but creates ongoing procurement pressures. Geopolitical disruption has made sourcing nuclear materials more complex and costly, with longer lead times and uncertain availability. Safe disposal presents further obstacles. Strict protocols demand secure transport and storage, yet established disposal pathways are tightening under increased scrutiny. The financial implications are equally significant: replacement sources can cost upwards of six figures, at a time when raw material and energy prices are already placing pressure on margins. Add to this the burden of regulatory compliance and administrative oversight, and the case for persisting with nuclear gauges is becoming harder to justify. Perhaps most importantly, nuclear gauges are struggling to keep pace with the industry’s own innovations. As coatings become thinner and more sophisticated, measurement precision is compromised by the inherent limitations of decaying radioactive sources. The non-nuclear alternative The perception that nuclear gauges are the only viable method of thickness measurement is increasingly outdated. Advances in optical physics have enabled the development of non-nuclear solutions that not only eliminate reliance on radioactive sources but also deliver higher precision and flexibility. Optical interference technology, for example, measures coating thickness by directing light onto a material and analysing the interference patterns created as it reflects through different layers. This non-contact, non-destructive approach allows for absolute thickness measurement without the need for radioactive material, calibration with every coating change or extensive operator oversight. What makes this technology especially valuable to food and beverage packaging is its ability to measure extremely thin coatings with consistency. As manufacturers experiment with lightweight laminates, oxygen barriers, UV coatings and other advanced films, measurement precision becomes essential to ensuring both performance and compliance. Unlike nuclear gauges, which lose accuracy as sources decay, optical systems deliver consistent results over time, enabling continuous, reliable quality assurance. Equally important is the ease of integration. Non-nuclear systems are designed with modularity in mind, meaning they can be fitted into existing lines without major disruption. By storing data digitally and feeding it into statistical process control systems, these solutions also create a richer quality record that can be used for predictive maintenance, process optimisation and easier resolution of customer claims. Unlocking broader benefits The advantages of moving away from nuclear gauges extend beyond compliance and risk reduction. Non-nuclear measurement systems help manufacturers achieve higher levels of accuracy, even at sub-micron thicknesses, enabling them to meet the evolving demands of modern packaging design. This precision reduces rework and waste, ensuring that raw materials are used more efficiently and production batches meet specifications the first time. Operational efficiency is another clear benefit. Because optical systems do not rely on decaying sources or constant recalibration, they allow production to continue with fewer interruptions. Switching between coatings or substrates is faster and simpler, giving teams more flexibility in managing shorter production runs or rapidly changing customer requirements. There is also a sustainability dividend. Non-contact, non-destructive testing preserves samples and reduces scrap, while optimised coating control lowers energy and solvent consumption. In an industry under pressure to demonstrate measurable progress on environmental goals, these gains can be meaningful. Finally, the digital nature of non-nuclear systems allows manufacturers to generate and store a complete record of their coating data. This not only strengthens traceability and accountability but also opens the door to predictive analytics. Over time, patterns in the data can highlight opportunities for preventive maintenance or process improvement, creating a feedback loop that supports both operational resilience and long-term cost efficiency. The next chapter The food and beverage packaging sector is evolving quickly, with thinner coatings, complex multilayer structures, and rising expectations around quality and sustainability. In this context, nuclear gauges are becoming increasingly difficult to justify, not only because of the challenges of sourcing, cost and compliance, but because they are no longer the most effective tool available. Non-nuclear measurement technologies provide a practical and forward-looking alternative. They deliver higher accuracy, integrate seamlessly into existing operations and generate the digital insights needed for continuous improvement. Just as importantly, they help reduce waste, enhance sustainability and protect margins at a time when efficiency matters more than ever. For professionals in films and flexible packaging, the choice is no longer between persisting with a legacy approach or going without measurement. There is a third path - one that replaces radioactive sources with optical precision, reduces operational risk and strengthens the foundation for innovation. By exploring non-nuclear solutions today, manufacturers can ensure their coating measurement practices are not only fit for purpose but fit for the future.

In a move to streamline its portfolio, Unilever has announced the sale of its healthier snacking brand, Graze, to Katjes International, the parent company of the popular candy brand Candy Kittens. The transaction, which is expected to close in the first half of 2026, marks Unilever's continued effort to refocus its business strategy away from certain food segments toward beauty and wellness products. Unilever acquired Graze in 2019 as part of its expansion into the health-conscious snack market. Since then, the brand has evolved from a primarily direct-to-consumer model to a robust presence in UK retail, achieving notable profitability and growth. Under Unilever’s stewardship, Graze has undergone a rebranding effort, enhancing its visual identity to attract a broader consumer base. Georgina Bradford, general manager of UKI Foods at Unilever, said: “Graze has redefined healthy snacking with innovations that prioritise nutrition without compromising on taste. We believe it is now well-positioned for its next phase of growth under Katjes International, which will provide the dedicated focus necessary to advance its mission.” Katjes International, known for its commitment to producing high-quality confections, sees the acquisition of Graze as a strategic fit within its portfolio. Bastian Fassin, managing shareholder of Katjes, stated: “Graze is a leading healthy snacking brand in the UK. Its strong brand awareness aligns perfectly with our strategy to grow consumer-centric brands that resonate with health-conscious consumers.” Jamie Laing, founder of Candy Kittens, added: “Graze changed the way the UK thinks about healthier snacking. I am excited about the potential to further develop this innovative brand.” Unilever has indicated plans to divest other historic food brands as it seeks to concentrate on high-growth categories such as condiments and meal solutions. This pivot reflects an evolving marketplace where consumer preferences are shifting towards health and wellness. While financial terms of the agreement remain undisclosed, the sale of Graze is expected to enhance Katjes International’s portfolio and strengthen its position in the competitive healthy snacking segment.

Odysea, a premier importer and distributor of authentic Greek foods to the UK, has launched two new cow’s milk Greek yogurt SKUs at Whole Foods, enhancing its existing yogurt portfolio. The new additions include the Organic Real Greek Yogurt 2% and Real Greek Yogurt 10%, both available in 500g and 1kg sizes. These products join Odysea’s current offerings of goat’s and sheep's milk yogurts already stocked by Whole Foods, further solidifying the brand's presence in the premium yogurt market. The Organic Real Greek Yogurt 2% is crafted in Greece using traditional methods and live cultures, resulting in a smooth and creamy texture with a fresh, tangy flavour profile. This yogurt is positioned as a lighter, health-conscious option without sacrificing authenticity. The recommended selling price (RSP) for this product is £4.00 for 500g and £7.00 for 1kg. In contrast, the Real Greek Yogurt 10% offers a richer, full-fat experience, also made from Greek cow’s milk. This indulgent yogurt has been recognised for its thick, creamy consistency and authentic Greek flavor, making it suitable for both culinary applications and standalone enjoyment. It has also received a Great Taste Award in 2025, underscoring its quality. The RSP for this yogurt is £3.00 for 500g and £6.00 for 1kg. The introduction of these new yogurt lines comes as the demand for authentic and premium dairy products continues to rise in the UK market. Consumers are increasingly seeking out products that not only offer superior taste and quality but also align with health-conscious lifestyles. Odysea, established in 1991, has built a reputation for sourcing the finest Mediterranean foods, partnering with local producers to ensure authenticity and quality. With over 30 years in the industry, the company aims to bring the best flavours of the Mediterranean directly to consumers, reinforcing its commitment to quality and tradition.