Bob Mulder FrieslandCampina, one of the world’s largest dairy companies, has confirmed a new leadership change within its UK & Ireland operations. Effective 1 January 2026, Bob Mulder will take over as FrieslandCampina's managing director of UK & Ireland, succeeding Will Jones, who will step down at the end of this year. Currently serving as sales director for the company's Consumer Dairy Netherlands division, Mulder brings a wealth of experience to his new role. His eight-year tenure at FrieslandCampina, combined with prior leadership positions at Hero, Euroma and Unilever, positions him well to drive the company’s strategic initiatives in the region. Mulder will report directly to Dustin Woodward, president of FrieslandCampina Europe. In his previous role, Mulder successfully led teams to achieve sustainable growth across key brands, demonstrating a strong capability in navigating the competitive dairy market. Woodward expressed confidence in Mulder’s ability to continue FrieslandCampina’s trajectory of growth and innovation. “Bob’s existing track record in driving growth and his deep understanding of the dairy market will be invaluable as we continue to innovate and expand in the UK & Ireland,” he said. Jones, who joined FrieslandCampina in 2015 as marketing director, has been instrumental in establishing the company’s market leadership, particularly with its flagship brand, Yazoo. Under Jone's leadership, the company launched the Chocomel and Barista brands in 2019 and successfully oversaw the relocation of the UK head office to central London in 2023, a move that enhanced the company’s operational efficiency and market presence. Woodward acknowledged Jones’s contributions, commenting: “His growth mindset, people-first leadership and positive attitude have been instrumental in shaping our success”.

Tereos, a player in the global sugar, starch and alcohol markets and France’s leading cereal processor, has launched Actifiber, a corn-based soluble fibre ingredient aimed at helping manufacturers meet the increasing consumer demand for healthier products. With the new ingredient, Tereos says it aims to support F&B manufactures in creating nutritionally balanced offerings without sacrificing taste or texture. Developed from non-GMO corn starch and produced at Tereos' facility in Marckolsheim, France, Actifiber allows brands to enrich products with dietary fibre, while also lowering calorie content. As European consumers become more health-conscious, with over one-third relying on Nutri-Scores to evaluate nutritional quality, the introduction of Actifiber comes at a crucial time when fibre intake remains below recommended levels across the continent. Marion Hoff, Tereos’ sales director for Europe, said: “Through launching Actifiber, Tereos supports its customers in the transition towards creating healthier and more natural eating habits. We provide concrete solutions that meet both nutritional requirements and consumer expectations.” Actifiber is designed for versatility, making it suitable for a wide range of applications, including beverages, baked goods, cereals, confectionery, chocolate and dairy products. Its neutral taste and clarity ensure seamless integration into various formulations, while maintaining the product's flavour and visual appeal. Notably, this ingredient can also be used in vegan formulations, expanding its market potential. The nutritional impact of Actifiber is significant. For instance, a 250 ml beverage enriched with Actifiber can provide up to 20% of the recommended daily fibre intake. Additionally, incorporating Actifiber into a chocolate product can enable it to carry the 'high in fibre' claim, enhancing its marketability. Other examples include improving the Nutri-Score of a cake from D to C and transforming an ice cream's score from C to A. Michel Flambeau, director of the Customer Innovation Center, highlighted the company’s commitment to collaborating with partners to enhance product nutritional value without compromising taste. “Actifiber illustrates our ability to innovate alongside our partners,” he noted. The ingredient will be showcased at the upcoming Food Ingredients Europe trade show in Paris from 2-4 December 2025.

Danone has sold its Swedish probiotic juice brand ProViva to Lactalis for an undisclosed amount. This transaction, which also includes the acquisition of the Österlenmejeriet factory located in Lunnarp, marks a pivotal moment for both companies as they realign their strategic focuses. Danone's decision to divest ProViva, a brand it acquired a controlling stake in back in 2010, comes as part of a broader initiative to streamline its product portfolio. The company aims to concentrate on its core offerings while addressing the underutilisation of production capacity at the Lunnarp facility. “We are pleased to have reached this agreement with a local, well-known buyer with strong roots in Skåne,” Ignasi Argente, general manager of Danone in the Nordics and Baltics, told FoodBev Media in a statement. ProViva, known for its range of probiotic fruit juices in flavours such as raspberry, rosehip, blueberry and blackcurrant, has established a strong presence in the Swedish market. The brand will now be integrated into Skånemejerier, Lactalis’ Swedish subsidiary that specialises in dairy products including cheese and yogurt. Cecilia von Perglas, CEO of Skånemejerier, added: “The strong ProViva brand will complement our product portfolio and strengthen our presence in Sweden. I am pleased to welcome over 80 employees to our 800 employees in Sweden." The transaction is expected to close in the first half of 2026, pending regulatory approvals. With this acquisition, Lactalis will welcome over 80 employees from the ProViva operations into its existing workforce of 800 in Sweden, ensuring continuity and stability for the local workforce. Anders Rolfsson, chairman of Skånemejerier, highlighted the collaborative spirit of the deal, stating: "We are convinced it is in favour for all parties, and for us an ending of a successful 15 years of joint venture with Danone".

Wayne Davies As one of the world's most energy-intensive sectors, food and drink manufacturing faces a triple challenge: rising costs, tightening margins and mounting climate targets. But there’s untapped potential in the machinery already running on factory floors. Enel X’s Wayne Davies explains how demand response and energy flexibility schemes are helping manufacturers earn new revenue, strengthen energy security and accelerate the shift towards a cleaner, greener grid. The economy may have partially recovered from the inflationary effect of 2022’s energy price spikes, but consumer spending is still in shock – and convalescing slowly. Real household disposable income grew an average of 3% each year from 2000-2007. Yet from 2024-2029, the Office for Budget Responsibility forecasts  yearly growth of just 1.25%.   With consumers still feeling the pinch, food manufacturers are under pressure to avoid raising their prices, yet this comes at a time when costs have increased throughout food and beverage production. Manufacturers are already seeing their margins squeezed , falling to 5.3% against a historical average of 6.3%. This leaves them between a rock and a hard place, with a choice of protecting sales by absorbing rising costs, or risking the displeasure of retailers and consumers by passing on the increase.   Against this backdrop, it’s no surprise the industry is looking for innovative avenues to reduce its overheads. Some manufacturers are going further, exploring how they can engage their existing infrastructure and equipment in new revenue streams. One solution capable of meeting both requirements is energy flexibility. Addressing the energy trilemma The UK’s food and drink sector is the country’s second-highest industrial user of energy, according to 2023 figures from Statista. Most of the sector’s energy usage is accounted for by refrigeration, heating and processing, with energy typically comprising 15% of total operational expenses for manufacturers. An energy-intensive industry, the food and beverage sector is particularly vulnerable to volatile energy costs and threats to energy security as a result of global politico-economic instability. The additional pressure on the energy sector – meeting the Net Zero target – creates what has become known as the 'Energy Trilemma'. Together, energy affordability, energy security and sustainability make up this energy trilemma. Essentially, it requires businesses to reduce energy costs, ensure operational resilience and decrease carbon emissions. This final goal is recognised by the Food and Drink Federation (FDF), which has set a Net Zero by 2040 Ambition – 10 years ahead of the UK’s legislated target date. Despite a concerted rise in the importance of corporate environment, social and governance (ESG) strategies across the sector, a recent survey showed that 41% of food and drink companies believe they are not fulfilling their promise of sustainable product delivery. Using flexibility to deliver ESG commitments The National Energy System Operator (NESO) has multiple energy market mechanisms that address the challenges of the trilemma, and the UK’s food and drink producers are ideally placed to take advantage of participation in these markets. One way in which they can actively make a difference is by taking part in energy flexibility programmes. Through their participation, food and drink producers can help accelerate the integration of renewable energy sources onto the national grid, while generating additional revenue from their existing assets. Energy flexibility mechanisms offer an incentive to business owners to make their existing infrastructure and equipment available to help protect the electricity grid stability. By participating in energy flexibility markets, food and drink businesses can lower energy costs without impacting their operational performance. Here’s how it works... Although largely predictable, renewable energy sources are intermittent. To balance fluctuating generation with demand, grid operators need to collaborate with their largest energy users to maintain grid stability. The heavy equipment in processes such as refrigeration and cold storage, for example, has a high energy demand. The natural inertia in the refrigeration process makes these assets prime candidates for flexibility, as their power consumption can be reduced temporarily with a negligible change in temperature. When these seemingly small actions are taken simultaneously across multiple large-energy users, demand on the grid decreases, which allows it to stabilise. On-site power generation and energy storage assets like battery energy storage systems (BESS) – used to provide backup in case of a power outage – are also ideal as they can be dispatched to meet increases in demand. This turns an idle asset into an active facilitator of electricity grid stability and a new source of income for the business. The alternative to energy flexibility programmes for grid balancing is to ramp up production at a fossil-fuel power station. Instead, energy flexibility programmes act as a “virtual power plant”, reducing the need to burn non-renewable fuels and the associated costs and emissions. Getting started in energy flexibility The Capacity Market is an ideal starting point for manufacturing companies looking to advance their ESG strategies and generate revenue to offset energy costs or invest in other environmental programmes. At times of peak electricity demand or reduced levels of production from renewable sources, an energy-intensive facility that can temporarily adjust its overall electricity consumption can receive significant payments without impacting its business operations. Think of the Capacity Market as NESO’s last line of defence against major issues on the network; it’s an insurance policy used only after other demand response measures are exhausted. Participating in the Capacity Market is easy and low-risk, and it can be set up at virtually no cost. Any business with the ability to turn down or switch on one megawatt (1MW) or more of electricity capacity across one or more sites can take part. In our experience, businesses tend to have more flexible capacity than they may realise. If treated as an additional resource, it can provide significant returns to the business. Ensuring capacity for the years ahead Because of the long-term, predictable revenue stability it offers, the Capacity Market represents a simple, lucrative and low-effort opportunity for organisations with high energy consumption to get paid for electricity they do not use, while helping to decarbonise the grid. For example, in the event of a grid stress event, batch processing operations such as bottling, canning, baking, brewing and fermentation may be strategically rescheduled without affecting production or quality. This makes capacity available to the grid and doesn’t impact operations or standards. Likewise, many mixers, grinders and pumps have adjustable speeds or may be rescheduled around peak times. Cold storage and refrigeration can temporarily reduce power consumption, as can thermal processing with thermal storage capacity. Alternatively, some sites may prefer to switch from continuous processes to batch processes, and instead temporarily store liquids in holding tanks while a grid stress occurs. From milling to extrusion to evaporation and compression, the range of critical assets means there is no one-size-fits-all approach. But a general rule of thumb is that processes that use large amounts of electricity for heating and cooling are ideal candidates for the Capacity Market. So too are processes that can be adjusted up or down. This makes assets like ovens, proofing chambers and brewing and fermentation tanks perfectly suited because they are energy-intensive, and have adjustable cycles. Many of the critical assets used in food and drink manufacturing remain in near-constant or regular use, and as such, they are continuously checked and maintained. This regular checking also makes them ideal candidates for participating in the Capacity Market, where payments are made for always being on standby to respond to a system stress event. Extended opportunities for wholesale market participation Energy flexibility opportunities for the food and drink sector have recently been extended. Previously, food and drink manufacturers couldn’t obtain value from flexibility within the wholesale market unless they entered into specific arrangements with their existing energy supplier. Since November 2024, a modification to Ofgem’s Balancing and Settlement Codes (BSC), P415, has allowed commercial energy consumers to access the wholesale electricity market through numerous aggregators. In particular, P415 allows the growing number of businesses with their own energy generation facilities – onsite wind or solar power, for example – to trade their flexible electricity capacity in the wholesale market. Some businesses may find the assessment process daunting or rule it out based on assumptions around operational disruption. That’s where an experienced partner provides valuable support. Good for manufacturers, good for the grid As comparatively large users of energy, with many processes that can be scheduled or deferred, food and drink companies are ideally placed to benefit from participation in energy flexibility schemes such as the Capacity Market. Doing so can create new revenue streams for the business, providing stable, long-term income that helps offset rising operational costs and the erosion of margins. Additionally, by contributing to resilience in the electricity grid, food and beverage producers can help prevent outages in the national or regional system. This reduces operational risks from unplanned downtime due to power cuts, such as failed processes, spoiled ingredients or over-reliance on backup power. Finally, demand-side response schemes, such as the Capacity Market, are key to providing additional flexibility and protection that the grid needs to accommodate more renewable energy. Through participation, food and drink manufacturers can play a fundamental role in the UK’s journey towards Net Zero, meeting their ESG goals in the process and taking meaningful action on climate change.

Active wellness brand Virtue is expanding its hydration range with a new limited-edition flavour: Pink Candy Floss. Each 5g sachet, mixed with 500ml of water, provides 2,540mg of electrolytes from six essential minerals and Vitamin C. The formula is sugar- and calorie-free. Each 5g sachet, designed to be mixed with 500ml of water, delivers 2,540mg of electrolytes from six essential minerals – sodium, potassium, magnesium, calcium, chloride and phosphorus – alongside Vitamin C to support immunity. The formula contains zero sugar and zero calories, with a clean, everyday hydration profile. Virtue's founder, Rahi Daneshmand, said: “We have received a lot of positive feedback on our existing range and were looking to create a new flavour that makes hydration even more enjoyable – a flavour that felt playful and nostalgic while still delivering a high impact level of electrolytes." "Pink Candy Floss is a limited edition made to bring more people into the category and to make staying hydrated something you genuinely look forward to.” The product will initially be available online and on Amazon, with a wider rollout to selected retailers planned for early 2026.

Functional, non-alcoholic spirits brand Aplós has raised $5 million to support rapid expansion across the fast-growing alcohol alternative market. The investment caps a breakout year for the New York-based company, which has recorded triple digit growth across both retail and hospitality channels. Over this year, Aplós has expanded into over 2000 new retail stores and secured placement on more than 1000 foodservice menus nationwide. The latest funding round will allow the brand to scale production, expand its retail and hospitality footprint and accelerate product innovation across both spirits and RTD formats. Co-founded by Emily Onkey and David Fudge, Aplós is now among the fastest growing non-alcoholic spirits brands in the US. Positioned at the intersection of wellness, craftsmanship and modern drinking culture, the company has helped redefine the category by moving beyond traditional mocktail perceptions. Its functional non alcoholic spirits are formulated with botanicals and natural ingredients designed to deliver both flavour and purpose. “We’re entering a new era of drinking,” said Fudge, co-founder and CEO of Aplós. “More people are questioning the role alcohol plays in their lives out of a desire to feel better, live internationally and still enjoy the rituals they love. They want sophistication, functionality and experience, without the trade-offs.” The growth comes as the US is set to enter its lowest alcohol consuming holiday season on record according to research, with only 54% of adults reporting they drink alcohol. Looking ahead, Aplós will expand its portfolio with the release of its Dragon Fruit Martini in early 2026 – a non-alcoholic reimagining of the Pornstar Martini. It will join the company’s range of functional spirits, Aplós Calme, Aplós Ease and Aplós Arise, as well as its line-up of RTD zero-proof cocktails including Ume Spritz, Mandora Negroni, Chili Margarita and Kola Fashioned.

The global chocolate market continues to flourish, driven by both tradition and innovation. Familiar pairings such as orange, sea salt, and warming spices remain favourites. Yet, new trends constantly reshape the way consumers experience chocolate. Today’s confectionery landscape thrives on experimentation, blending the comfort of the classic with the unexpected. One striking example is the enduring popularity of Dubai chocolate. Despite its premium price and variable quality, it attracts thousands of consumers worldwide, proving that exclusivity still holds strong sway in the industry. Beyond luxury, however, creativity increasingly defines what makes chocolate irresistible. Consider the rise of cereal-inspired flavors. Now is the time to experiment: with so many cereals on the market, chocolatiers and industrial producers can explore the gentle sweetness of millet, the nutty depth of oats, and the roasted character of torrefied grains. These flavours offer unique textures and profiles, aligning with consumers’ growing interest in wholesome ingredients. They bridge indulgence with nourishment and add a modern twist to the chocolate experience. What makes this moment particularly exciting is the context in which it unfolds. In challenging times, bold ideas often emerge. The chocolate industry is no exception. Whether responding to economic pressures, shifting consumer preferences, or supply chain difficulties, innovation fosters resilience. Rather than retreating, brands and artisans can embrace creativity to capture attention and build loyalty. The message is clear: crisis can be a catalyst for opportunity. By daring to reimagine flavour, texture, and experience, chocolatiers can preserve chocolate’s appeal while ensuring its relevance for the future. As we savour these emerging creations, we are reminded that even in uncertain times, there is always room for sweetness – and space for reinvention. In this podcast, FoodBev speaks with Soraya Testouri, inside sales and marketing at Meurens about the future of chocolate.

UK protein bar brand Grenade has announced the launch of a limited-edition Creme Egg-flavoured protein bar ahead of next Easter. The Grenade Soft Core Creme Egg Protein Bar is described as the brand’s softest bar yet, marking the launch of a completely new bar format for Grenade. It is made from ‘light and fluffy’ protein dough with a yolk-coloured filling designed to offer the flavour of Cadbury’s iconic Creme Egg confectionery brand, wrapped in smooth milk chocolate. Available until April 2026 in a 45g on-the-go size, the bar features over 13g of protein and 2g of sugar, falling into the non-HFSS category. Grenade calls the bar its ‘most indulgent offering yet,’ while containing less than 250 kcal. Rachel Austerberry, UK retail sales director at Grenade, said: “Grenade is breaking new ground with the first ever official Creme Egg-flavoured protein product”. “Our new Soft Core range is an innovative addition to our offering sure to drive consumer interest and recruit new consumers to the category, thanks to its more indulgent texture and taste.” The limited-edition bar is available via Grenade’s website from 24 November, and across the grocery and convenience channels from December.

Tate & Lyle has announced a new regenerative agriculture programme aimed at helping corn growers in France farm more sustainably. Developed in partnership with local cooperatives and Regrow Ag, the initiative will allow farmers to adopt practices that improve soil health and resilience to climate change while enabling the company to track environmental improvements across thousands of acres. The programme involves three major farming partners – Armbruster Grande Cultures, Euralis Groupe Coopératif and Groupe Coopératif Maïsadour – representing growers in the northeast and southwest of France. Participating farmers will be encouraged to adopt methods such as low- and no-till farming to reduce soil disturbance, cover cropping to enhance soil quality and nitrogen management to cut reliance on synthetic fertilisers. Tate & Lyle will use Regrow Ag’s AI-driven software platform to measure and monitor the environmental impact of these practices. Local agronomists will support farmers in entering data and using insights to inform farm planning, which will also feed into Tate & Lyle and its customers’ sustainability reporting. Nick Hampton, CEO of Tate & Lyle, said: “Regenerative agriculture is at the heart of our approach to sustainability, because helping farmers to become more resilient to the impacts of increasing climate change related events also enables our customers to feed a growing population – a win-win". He continued: "For businesses in the food chain, flooding, droughts and severe temperatures that affect harvests and the use of natural resources are a shared challenge. Through our more mature, science and tech-driven regenerative agriculture programmes in the US and China, we’ve demonstrated that these programmes can materially improve yield and crop quality for farmers and the businesses they supply." "This new programme in France is about supporting farmers, and it also makes perfect business sense as it helps to make our supply chain more resilient.” Anastasia Volkova, CEO and co-founder of Regrow Ag, highlighted: “Tate & Lyle’s leadership is helping accelerate the adoption of regenerative practices where it’s needed most: in Europe’s critical corn-growing regions. By pairing local agronomic expertise with credible, AI-powered measurement and monitoring, this programme is demonstrating how collaboration and data transparency can drive meaningful climate action across supply chains.” French partners also emphasised the programme’s potential impact. Franck Camet-Lassalle, market development manager at Euralis, said the initiative would accelerate soil conservation practices among waxy corn producers and strengthen farm resilience. Christophe Bonno, CEO of Maïsadour, added that the programme aligns with their Ambition 2030 strategy and reflects a shared commitment to sustainable agriculture. This new programme in France builds on Tate & Lyle’s existing regenerative agriculture initiatives, which support corn growers in the US and stevia producers in China. The company maintains acreage equivalent to its annual corn purchases within these programmes, reinforcing its global commitment to sustainable sourcing.

Lifestyle beverage brand Good Kynd has entered the UK drinks market with the country’s first ready-to-drink Iced Chai Latte featuring added prebiotic fibre. Founded by former accountants, the London-based startup aims to bring chai into the mainstream while offering a smoother, non-carbonated alternative within the functional drinks sector. The brand’s first debut product is a 250ml Iced Chai Latte formulated with 4g of added fibre, an oat milk base, no added sugar and a vegan, gluten-free recipe. Designed to deliver a café-style chai product with a sweet-spice flavour, the drink is positioned for both on-the-go consumption and mindful daily rituals, while also tapping into the growing consumer interest in gut health, all in a fully recyclable aluminium can. The cans will be launching online before the end of the year, priced between £2.20 and £2.50.

Arla Foods has announced a significant investment of nearly DKK 300 million (approximately $46.4 million) to retrofit a spray-drying tower at its Arinco dairy facility in Videbæk, Denmark. The company says this move aims to bolster its capacity for ingredient production while simultaneously reducing its environmental impact. The investment comes on the heels of Arla’s decision, made in August 2024, to pivot the Videbæk facility exclusively towards ingredient manufacturing, moving away from its previous focus on Early Life Nutrition products. This transition underscores Arla’s commitment to meeting the rising global demand for specialised dairy ingredients, particularly in markets where health and nutrition are paramount. Luis Cubel, managing director of Arla Foods Ingredients, said: “This investment is strategically important for both Arla Foods and Arla Foods Ingredients. It supports our growth plans and enables the commercialisation of more highly refined products.” The upgrade to the spray-drying tower is expected to facilitate the production of a broader range of specialised ingredients, catering to diverse customer needs across various sectors. In addition to enhancing production capabilities, the project incorporates a heat recovery system designed to improve energy efficiency. By utilising waste heat from exhaust air to preheat intake air, the facility aims to significantly reduce its reliance on steam heating. This is projected to decrease natural gas consumption by approximately 4,441 MWh annually, translating to a reduction of nearly 5% in the facility's overall gas usage. Consequently, Arla anticipates a decrease in its CO₂ emissions by around 900 tons per year, aligning with the company’s sustainability goals. The technical rebuild of the spray-drying tower is scheduled to commence in July 2026, with initial test productions expected to begin by January 2027. Cubel further noted: “We see strong and sustained demand for our ingredients, and with this investment, we are ensuring that we will also have sufficient capacity in the future”.

Heinz has launched its first-ever gravy condiment, aptly named 'Leftover Gravy,' designed specifically for Thanksgiving leftovers. This new product aims to cater to a growing demographic of Millennial hosts who are redefining holiday traditions and seeking convenient, nostalgic meal solutions. The 12oz squeezable bottle of homestyle turkey gravy aims to transform a classic holiday staple into a versatile condiment, ideal for the popular post-Thanksgiving sandwich ritual. The launch comes at a time when Thanksgiving is increasingly viewed as a multi-day celebration, with recent surveys indicating that 94% of Americans create leftover sandwiches, and nearly half consider gravy a crucial ingredient. This trend highlights a shift in consumer behaviour, particularly among Millennials who are embracing creative ways to enjoy holiday meals beyond the traditional feast. Jamie Mack, associate director of brand communications for Heinz US, noted: “While Heinz gravy has always been a fan favourite on the Thanksgiving table, we decided to focus our attention on the day-after ritual – because we all know leftovers are the best part. Our unmistakably rich and smooth gravy enhances these meals, making them even more enjoyable.” The product draws inspiration from the Moist Maker, a sandwich made famous by a beloved 90’s sitcom, tapping into nostalgia to connect with younger consumers. To promote the new condiment, Heinz is offering a limited-edition Leftover Gravy Kit through Walmart.com, including a squeezable bottle and a recipe card for the “Ultimate Thanksgiving Leftovers Sandwich”. Heinz's focus on gravy during this peak season reflects a broader industry trend where brands are increasingly targeting millennial consumers who prioritise both quality and convenience. The emphasis on real turkey broth and a homemade taste further aligns with current market demands for authentic, high-quality food products.