Plant-based ingredients company Roquette has unveiled Horizons, a new foresight platform designed to help food and nutrition businesses anticipate change and navigate uncertainty. The food and beverage industry operates in a fast-changing environment marked by evolving consumer expectations, regulations and technological disruption. Amid these changes, fuelled by factors such as the growing urgency of sustainability, Roquette noted that F&B companies need insights that go beyond the short-term to help them prepare for the future. The Horizons platform aims to provide structured support to businesses within the food industry, combining AI-driven scanning with expert analysis to detect emerging signals, prioritise the most critical drivers and develop scenarios to guide long-term strategy and innovation. It follows a four-step process that begins with scanning for signals of change – spanning lifestyle shifts, regulations, technologies, market dynamics and resource management. These signals are transformed into radars and prioritised according to their likelihood and potential impact. Roquette’s experts then construct scenarios that explore how the future may unfold under certain conditions. The final step translates these scenarios into tangible resources, such as ideation tools that provide guidance for future-proof strategies. Each signal and scenario is validated by specialists to ensure outputs are credible and actionable. Involvement from external partners, including think tank Hello Tomorrow and EDHC Business School, strengthen the scanning phase and help to ensure relevance. Horizons bridges macro drivers with consumer insights to help users connect long-term forces of change with immediate market realities. Through this, manufacturers can anticipate regulatory and consumer shifts, reduce uncertainty by stress-testing strategies across multiple potential futures, and fast-track innovation cycles. The platform also establishes a framework for resilience in volatile times, Roquette said, helping businesses to act ‘decisively rather than reactively’. Horizons is launching with online access to selected foresight resources, including a ‘strategic toolbox’ of industry radars, driver cards, scenarios and ideation materials. These are designed to spark new ways of thinking about the future of food, leading to tailored co-creation projects if desired. Sébastien Adelis, food and nutrition global insights and digital planner at Roquette, said: “Our industry is being reshaped by shifting consumer expectations, new health priorities, regulatory pressures and breakthrough technologies. The challenge is not simply keeping pace with these changes but anticipating what they will mean.” He added: “By combining advanced analytics with the expertise of our teams worldwide, Horizons transforms uncertainty into clear direction, enabling our partners to accelerate innovation, build resilience and shape a more sustainable future”.

Max Koeune, president and CEO of McCain Foods, has been appointed co-chair of the Consumer Goods Forum (CGF), joining Tesco Group CEO Ken Murphy in leading the industry body for the next two years. Max Koeune The CGF is the only global organisation that unites consumer goods manufacturers and retailers at the CEO level, representing more than 400 member companies across 70 countries, including Mondelēz International, Nestlé and Unilever. The forum works to scale cross-industry collaboration on issues ranging from sustainability to supply chain resilience. “It is an honour to join Ken as Co-Chair of The Consumer Goods Forum,” said Koeune. “I look forward to collaborating with leaders across the CGF’s global network to champion innovation and create positive impact at scale.” Koeune’s appointment comes at a time when the global food and beverage industry is navigating evolving consumer expectations, decarbonisation goals and accelerating supply chain transformation. McCain Foods, a major player in prepared potato products with a presence in over 160 markets, has been a vocal advocate for sustainable food production and regenerative agriculture. The company is deeply involved in the CGF’s work, contributing to three of its major Coalitions of Action: Climate Transition, Food Waste and Plastic Waste. Koeune has also served as co-sponsor of the Food Waste Coalition for the past five years. Koeune steps into the role previously held by Ramon Laguarta, chairman and CEO of PepsiCo, who is stepping down to prioritise other commitments. The CGF expressed its gratitude for Laguarta’s leadership, noting that PepsiCo will remain actively engaged in its programmes. Wai-Chan Chan, managing director of the CGF, said: “McCain Foods brings deep industry expertise and Max’s insights will be instrumental in helping guide our efforts. With the co-chair’s strategic direction, I look forward to the CGF continuing its mission as a catalyst for meaningful progress across the consumer goods industry.” Through its Coalitions of Action, the CGF is working to advance decarbonisation, reduce waste, accelerate circular packaging models and drive healthier lives, all areas where food and beverage businesses are under mounting pressure to deliver measurable progress.

Danish biotech Chromologics has raised €7 million in a funding round led by Novo Holdings, EIFO, Döhler Ventures, Collateral Good Ventures and Synergetic, bringing its total capital raised to nearly €20 million. The funding will support regulatory submissions for Chromologics’ natural red colour, Natu.Red, with the European Food Safety Authority (EFSA) and the US FDA, as well as scale-up production through a large-scale contract manufacturing partner. Chromologics, a spin-out from the Technical University of Denmark, develops fermentation-based natural colours designed to be heat- and pH-stable, vegan-friendly and independent of seasonal agricultural constraints. Trials with over 90 food manufacturers across Europe and the US have demonstrated its performance in applications ranging from meat and confectionery to plant-based products. Investor interest reflects growing demand for natural alternatives to synthetic colourants, particularly amid recent regulatory scrutiny of artificial reds in the US fermentation-derived colours like Natu.Red are considered more sustainable than fruit- or vegetable-extracted alternatives, requiring less land, water and agricultural input. Rodrigo Hortega de Velasco, director at Döhler Ventures, said Chromologics’ technology offers a “stable, scalable, and cost-competitive solution” for food producers navigating both regulatory changes and rising consumer demand. Gerit Tolborg, CEO, Chromologics, commented: "In times of shifting priorities, we deeply value the continued trust in our mission. Biomanufacturing remains essential to stabilise food supply chains – an endeavour that requires patient investors who understand the realities of innovation." Tolborg continued: "The support from our existing shareholders underscores the confidence in both Chromologics' technology and its commercial potential. Chromologics has demonstrated the cost efficiency, scalability, safety, and product-market fit of Natu.Red." Top image: © Chromologics

Meiji will launch the first winter-season product in its Meiji Dear Milk line up with the debut of Meiji Dear Milk Tokuno, rolling out nationwide on 1 December. The new product builds on the brand’s positioning as Japan’s first ice cream made solely from dairy ingredients, while dialling up richness to colder weather consumption. The limited-edition winter variant features an elevated milk fat content of 19.5% compared with 17% in the core product. The formula incorporates fresh cream sourced from Hokkaido’s Tokachi region, an area known for high-quality dairy production, resulting in a deeper, fuller milk flavour and a lingering, indulgent finish. The Dear Milk series is designed to highlight the inherent sweetness, aroma and richness of milk. Using its proprietary Tokachi condensed milk, Meiji concentrates its ingredients through the freezing point concentration method – a technique that intensifies milk’s natural character without relying on non-dairy additives. Positioned as a ‘winter ice cream’ that complements seasonal preferences for richer flavours, Meiji Dear Milk Tokuno aims to expand usage occasions during the colder months when ice cream consumption typically decreases. Meiji Dear Milk Tokuno ice cream will be available across Japan from 1 December.

Mettler-Toledo Product Inspection has introduced the X3 Series, a new line of bulk flow x-ray inspection systems aimed at detecting physical contaminants and reducing waste in food production. The series includes the X13 and X53 models, built on the company’s X2 platform with shared components for streamlined maintenance. Designed for unpackaged, loose-flow products on conveyors, the X3 Series can detect contaminants as small as 0.3-0.4 mm, covering items such as fruits, vegetables, nuts, pulses, confectionery and cereals. Reject options include a 30-nozzle air blast for small products and a six-flap pusher for larger produce, reducing blockages and minimising waste. The X13 offers a cost-effective solution with HiGain+ detector technology and ContamPlus software for reliable detection of metal, glass, bone and stone. The X53 provides enhanced accuracy with Dual Energy detectors and AMD Pro software, enabling it to distinguish between materials of similar density and detect low-density contaminants. The X53 also features traceability and automation tools, including self-check routines and a lockable inspection tunnel for secure operation. Both models feature tool-free component removal, front-access conveyors and options for water-cleaning systems, belt scrapers and IP69 protection. A 15.6-inch touchscreen and automatic set-up reduce operator errors and training requirements. The X3 Series integrates with ProdX for real-time monitoring, automated reporting and long-term data storage, supporting regulatory compliance. Mettler-Toledo also provides global remote support, service plans, and spare parts to maximise uptime. Chris Plant, head of sales x-ray inspection at Mettler-Toledo Safeline X-ray, said: “The launch of the X3 Series is a major milestone for bulk flow inspection. With the X13 and X53, we are combining exceptional detection capabilities with hygienic design and versatile reject options that significantly reduce waste." "From agricultural produce to confectionery, the X3 Series enables manufacturers to protect equipment, reduce costs and build consumer trust, while simplifying compliance in an increasingly demanding regulatory environment.”

NBA player Chris Paul’s plant-based snack brand, Good Eat’n, has added two new products to its line-up as demand for clean label, dairy-free snacks continues to grow. The latest additions, Spicy Nacho Cheeze tortilla chips and Dairy-Free White Cheddar Popcorn, aim to deliver bold flavour without compromising on ingredient transparency. Both snacks are free of artificial dyes, Non-GMO Project-verified and gluten-free, aligning with consumers’ increasing preference for simple, recognisable ingredients. The Dairy-Free White Cheddar Popcorn is made with avocado oil to achieve what the brand describes as a lighter, cleaner finish while offering a sharp cheddar-style flavour without dairy. Meanwhile, Spicy Nacho Cheeze tortilla chips provide a 'warmer, bolder kick' designed to appeal to shoppers seeking heat in their better-for-you snacks. The new products are available at H-E-B stores across Texas, Gopuff and via Good Eat'n's website. At H-E-B, White Cheddar Popcorn retails for $3.99, while Spicy Nacho Cheeze is priced at $4.34.

The Compleat Food Group’s chilled pickles and kimchi brand, Vadasz, is expanding its range with the launch of its first-ever seasonal innovation: Sprout Kimchi. The limited-edition product combines fermented Brussels sprouts with spring onion, garlic, ginger, chilli and citrus zest. Vadasz describes the festive offering as a crunchy and spicy condiment that balances the earthy bitterness of sprouts with vibrant aromatics and natural sweetness. Vadasz aims to attract new shoppers to the brand while also tapping into consumer appetite for festive innovations, and the growing appetite for fermented foods as consumers become more aware of their gut health benefits. Sprouts are naturally high in fibre, vitamins C and K, and antioxidants. When fermented, they also provide gut-friendly live cultures and probiotics. The Sprout Kimchi product can be paired with seasonal favourites such as roast dinners and festive sandwiches, and can be used as a swap for traditional kimchi in dishes such as stir-fries and fried rice. Yvonne Adam, chief marketing officer at The Compleat Food Group, said: “Sprouts can divide opinions during the festive period, but we’ve reimagined them in a way that’s both flavour-packed and health-forward”. “With rising interest in fermented foods and gut health, we’re confident this limited-edition launch will spark seasonal trial and drive year-round repeat purchase across the Vadasz range.” Sprout Kimchi is now available exclusively in Waitrose stores across the UK, priced at £4.95 per 350g jar. The product is the latest among several innovations launched this year by the brand, including Smacked Cucumbers, Hot & Chunky Kimchi and Kimchi Shot.

Bob Comstock Founded in 2011 with a mission to explore how low-temperature drying technology could transform the quality of raw milk proteins, Tamarack Biotics has spent over a decade redefining what’s possible in pasteurisation. Now, the company has achieved a major milestone with FDA approval for its pioneering TruActive process. In this interview, CEO Bob Comstock (pictured left) shares how Tamarack Biotics, in partnership with BioSafeLight, is using cutting-edge UV light technology to eliminate harmful pathogens – all while preserving the natural nutrition and flavour that traditional heat-based methods often destroy. Founded back in 2011, what initially inspired Tamarack's creation, and its focus specifically on low-temperature drying and raw milk proteins? We sent a sample of raw milk dried at very low temperatures to UC Davis, and they were amazed that the thermally sensitive components that are normally destroyed by spray drying had survived our low-temperature drying process. How did the partnership with BioSafeLight come about, and what made their UV technology stand out to you? I knew the chief engineer of BioSafeLight from his earlier days at SurePure, with whom we initially partnered. The BSL technology offered the ability to achieve a high UV dose without damaging milk’s taste. We then optimised the BSL technology for milk through our own computational fluid dynamics (CFD) study. Can you walk us through how the TruActive UV-based treatment works? What makes it so different from traditional thermal pasteurisation? UV light inactivates a specific component in DNA and RNA, so bacterial and viral pathogens can’t reproduce. The milk remains very cold, so no thermal damage to the bioactive compounds occurs. Heat destroys most of these compounds. In fact, milk is the only food that regulations require confirming damage to the food to ensure its safety. Tamarack’s process retains over 93% of immune-active proteins compared to just 8% in thermally pasteurised products. How significant is this difference in terms of functional health benefits? We continue to conduct clinical trials to demonstrate the health benefits created through the availability of these bioactive compounds. UC Davis demonstrated restoration of immune function in the elderly, which makes sense as the same mechanisms involved when a mother imparts immunity to her infant can also positively impact the immune health of elderly people. You’ve stated this isn’t ‘just another pasteurisation method’ – what does that mean in terms of how manufacturers and consumers should view TruActive? We are the first company to receive FDA approval for an alternative to heat for pasteurising milk. Our UV process is safer (kills the bad bugs better), more sustainable (saves energy, chemical cleaning and water), but most importantly preserves the nutritional value of raw milk. We believe the entire dairy industry will eventually convert to UV pasteurisation. You currently offer three TruActive products. Can you tell us more about them, and how they’re being used by manufacturers today? We have produced more than three products at pilot scale, but initially, we believe the dairy industry will adopt UV pasteurisation for extracts such as lactoferrin and the immunoglobulins, as well as whey protein concentrates and milk protein concentrates. Until we complete the final FDA hurdle, we can’t produce anything for commercial use. What are your expansion plans in the dairy space – particularly with products like cheese, yogurt, kefir or colostrum? We are already partnering with leading dairy companies in the production of all dairy ingredients, including liquid milk, yogurt, cheese, etc. Once we receive the final FDA affirmation, we plan to hit the ground running. There’s growing interest in functional dairy. Could you share more about clinical studies? What are the most exciting findings so far? We have ongoing clinical trials for preventing children from developing allergies, improving microbiome and gut health and even sports nutrition investigations into performance and recovery, with a leading research hospital. How do TruActive products support health outcomes like childhood allergy prevention, elderly vaccine response or athletic recovery? Milk’s bioactivity is truly amazing, and we continue to be surprised by the outcomes of these clinical trials. There are hundreds of proteins in milk, and their collective functionality strongly modulates our immune systems. We don’t believe there are any magical compounds in milk, but rather these thermally sensitive compounds synergistically work to create healthier outcomes. Gaining FDA acceptance in June 2025 is a huge step – congratulations. What did that process involve, and what does it unlock for Tamarack going forward? Our UV process is now considered legal pasteurisation of raw skim milk. We continue to expand the approval to cover colostrum, whole milk, and even extend the shelf life of milk. Gaining this approval involved proving our UV process inactivated all possible pathogens that could likely be found in milk. This was a long and difficult process as many pathogens are very dangerous and difficult to even get access to for testing. You’re currently under review by EU regulators. How are you preparing for entry into the European market? What opportunities do you see there? Yes, we will enter the European market with partners and we are talking to most of the major European dairy ingredient producers. The TruActive process uses significantly less energy than thermal methods. Can you quantify the sustainability benefits, and why should this matter to F&B and dairy manufacturers? There are significant energy reductions in terms of steam and electricity usage as well as CIP chemicals and water savings. When you thermally pasteurise milk, you must heat it to 72ºC (162ºF) for 15 seconds, which requires considerable steam, and then you must cool it back to 4ºC (39ºF), which requires considerable electrical energy. As the milk isn’t heated, fouling during dairy processing doesn’t occur. This is a huge headache for dairy ingredient producers today, and they must routinely shut down to perform cleaning and anti-fouling processes. With UV pasteurisation, fouling just doesn’t occur. Are you seeing any particular shifts in consumer behaviour or brand innovation that align with what Tamarack is offering? We definitely recognise the trend toward more natural, minimally processed foods and will gain traction as UV light retains the natural state of raw milk. We believe TruActive will be able to fit into the future of dairy manufacturing and that everyone will eventually use these UV processes. Where do you see the biggest growth opportunities for UV-treated dairy products over the next five years, and what is next for Tamarack Biotics? Initially, in the extracts such as lactoferrin, immunoglobulins and osteopontin, but also all of the protein concentrate powders, which are used in so many dairy products today. We are working with many partners to prepare for the final FDA approval and product launches.

Devil's Botany Distillery has launched The Dark Fairy, the first-ever absinthe-based ready-to-drink (RTD) canned cocktail. This collaboration with Point Cocktails aims to transform the perception of absinthe, making it more accessible to a new generation of consumers. Scheduled for release on 25 November 2025, The Dark Fairy encapsulates the rich heritage of absinthe while integrating modern flavour profiles. The cocktail combines the complex botanicals of Devil’s Botany London Absinthe with an infusion of dark fruits and spices. The flavor journey begins with the warming spices and floral notes of absinthe, followed by the sweetness of mixed berries, including strawberry, blackberry, blueberry, redcurrant and blackcurrant, and concludes with a refreshing hint of ginger. Allison Crawbuck, co-founder of Devil’s Botany Distillery, said: “Absinthe is truly seeing a revival, but many are still uncertain how to best enjoy it. The Dark Fairy changes that. This RTD release is a fun, exciting, and highly accessible way to bring the category to a wider audience of cocktail enthusiasts looking for bold, new botanical creations.” Rhys Everett, also a co-founder of the distillery, highlighted the collaborative spirit of the industry, noting that absinthe has traditionally been used in cocktails alongside other spirits. “Creativity is at the heart of Devil’s Botany, which is why we were so excited to collaborate with our innovative Leyton neighbours at Point Cocktails to launch the UK’s first absinthe RTD," he added. "This collaboration is a genuine industry first.” This launch is part of a broader trend within the RTD segment, which has seen significant growth as consumers seek convenient and innovative drinking options. The Dark Fairy aims to tap into this market by offering a sophisticated yet approachable cocktail that appeals to both absinthe aficionados and newcomers alike.

Tyson Foods has announced significant changes to its beef production network aimed at optimising operations and ensuring sustainable growth. These latest adjustments include the closure of its Lexington, Nebraska facility and a shift to single, full-capacity operations at its Amarillo, Texas plant. These moves are part of Tyson's broader strategy to realign its beef business with current market demands while enhancing operational efficiencies across its production network. Tyson plans to increase production volumes at its remaining facilities to meet customer needs effectively, and to maintain a robust supply chain amid evolving preferences and market dynamics. Tyson Foods acknowledges the impact of these changes on its workforce and the local communities affected by the facility closures. In a statement, the company reaffirmed its dedication to supporting employees during this transition, offering assistance in applying for positions at other locations and providing relocation benefits to those impacted. “By making these strategic adjustments, we are positioning Tyson Foods to continue delivering high-quality, affordable and nutritious protein for generations to come,” the company stated. Tyson Foods' restructuring comes at a time when the beef industry is facing challenges such as fluctuating demand, rising costs and increasing competition from alternative protein sources. By consolidating operations and focusing on efficiency, Tyson aims to strengthen its market position and ensure the long-term viability of its beef segment.

Unilever is reportedly considering the sale of British brands Marmite, Colman’s and Bovril, amid ongoing efforts to streamline its portfolio. According to Reuters, this forms part of the CPG giant’s plans to exit some of its food businesses in a move to focus more on its beauty and wellbeing brands. Sources close to the company were reported to have told Reuters reporters that the company is considering the sale of its iconic yeast-based spread Marmite, alongside its Colman’s mustard and sauces brand, and its Bovril beef extract. Two of Reuters’ sources reportedly confirmed that the Pot Noodle brand would not be up for sale as part of the package. Unilever has not yet responded to FoodBev’s request for comment. Together, the package of assets has been estimated to have revenues of around £200 million. If a sale goes forward, this would mark one of Unilever’s most significant disposals of 2025 – a year in which F&B giants have increasingly undertaken strategic portfolio optimisation initiatives to boost operational efficiency and resilience to market headwinds. Unilever’s portfolio optimisation strategy has seen a number of key changes within the business this year. In March, the company sold European meat alternatives brand The Vegetarian Butcher to JBS-owned Vivera. The company is also on track to complete the separation of its ice cream business at the beginning of December 2025.

Faravelli is preparing to take part in Fi Europe 2025, the leading global event for the food ingredients industry, scheduled from 2-4 December at Paris Expo Porte de Versailles. At stand 72M39, the company will present a comprehensive portfolio of functional systems, ingredients and formulation insights designed to support manufacturers navigating an increasingly dynamic marketplace. The 2025 edition of Fi Europe also comes at a particularly meaningful moment for the company: In 2026, Faravelli will celebrate its 100th anniversary. It is a milestone that underscores the group’s long-standing commitment to innovation, quality and customer partnership – values that continue to guide its evolution on the international stage. Fara: the tailored functional systems redefining formulation strategies Central to Faravelli’s presence in Paris is Fara, the company’s proprietary line of customised functional systems. Developed through years of technical refinement and continuous collaboration with manufacturers, Fara has become a strategic tool for improving texture, stability, structure and performance across a broad spectrum of applications. Fara is built on a simple yet powerful philosophy: every formulation challenge deserves its own dedicated solution. Instead of offering standard blends, Faravelli co-develops systems tailored to each customer’s needs – from early concept assessment through prototyping, testing and industrial validation. Whether in confectionery, dairy, plant-based innovations, creamy desserts or fruit preparations, the versatility of Fara supports brands striving for efficiency, sensory appeal and alignment with emerging trends such as clean label and better-for-you reformulation. At Fi Europe, visitors will be introduced to the latest developments of the line, including new concept applications that highlight its adaptability to new categories and market expectations . Among the exclusive previews designed for Fi Europe 2025, Faravelli’s R&D team has created a special candy formulated with monk fruit, the natural sweetener gaining growing attention for its clean taste profile and promising performance in reduced-sugar development. This prototype – available for tasting only at the booth – offers a firsthand glimpse into the potential of monk fruit as a next-generation natural sweetener, opening new avenues for clean-label confectionery and innovative formulation approaches. A meeting point for innovation – and a preview of what’s next With its combination of expertise, technology and forward-looking vision, Faravelli’s stand promises to be a true hub for manufacturers seeking new ideas and reliable formulation support. Fi Europe 2025 will also serve as a gateway to an important year for the company, its upcoming centenary, and to new creative directions. Faravelli welcomes all professionals to stand 72M39 to discover applications, exchange insights and explore new opportunities for collaboration. To schedule a meeting contact food@faravelli.it .