Diageo has announced a £5 million investment over the next five years to restore up to 3,000 hectares of degraded peatland across Scotland. The initiative, delivered in partnership with environmental group Caledonian Climate, aims to boost carbon storage, enhance biodiversity and improve water management in key landscapes critical to the Scotch whisky industry. Peat, which gives many Scotch whiskies their distinctive smoky flavour, plays a vital environmental role beyond whisky production. Healthy peatlands act as natural carbon sinks and help regulate water flow and quality, a crucial factor given that water is the number one ingredient in Scotch. However, many of Scotland’s peatlands have become degraded, releasing carbon and threatening local ecosystems. Ewan Andrew, president of global supply and chief sustainability officer at Diageo, said: “Restoring and protecting Scotland’s peatlands is essential to addressing climate change, protecting biodiversity and reducing carbon emissions“. “We’re taking a multi-pronged approach through restoration, innovation and collaboration, to restore many times more peat than we use, ensuring the smoky character of Scotch can continue sustainably for generations.” The restoration programme will be managed by Caledonian Climate, working with scientific experts, landowners, NGOs and community partners. Monitoring will focus on carbon sequestration, biodiversity and water resilience, with Wetlands International providing impact measurement support. Freddie Ingleby, managing director at Caledonian Climate, said: “By bringing together a wide range of stakeholders, this initiative will accelerate peatland restoration at scale across Scotland“. Projects will also explore opportunities to combine private investment with public funding, such as the Scottish Government’s Peatland Action Fund, and will include partnerships with organisations such as the RSPB on the Oa nature reserve on Islay, a site that holds particular importance for the whisky industry. “We’ll take a science-led approach, sharing learnings across the sector to advance understanding and drive nature recovery,” Ingleby added. Alongside the restoration efforts, Diageo is taking steps to reduce its own reliance on peat in the whisky-making process. Innovations in malting operations have already improved peat-use efficiency by 5% since trials began in spring 2024. The company is also investigating technologies to recirculate peat smoke in maltings and exploring whether peat displaced from other industries, such as energy infrastructure projects, could be repurposed for whisky production. These projects form part of Diageo’s broader science-based approach to resource efficiency and its ambition to share learnings across the Scotch whisky sector. Coenraad Krijger, CEO of Wetlands International, added: “Healthy peatlands are extraordinary climate champions. This collaboration will restore huge areas of degraded Scottish peatlands for the benefit of people, nature and climate, and we hope it inspires others across the industry to follow suit.” Diageo’s investment reflects a growing recognition across the whisky industry that sustainability is inseparable from quality and long-term viability. With climate change posing risks to water availability, raw materials and iconic landscapes, the restoration of peatlands stands as both an environmental and strategic imperative.

Döhler has partnered with US nutraceutical manufacturer VitaWorks, aiming to expand innovation across North America’s health and functional nutrition industry. The two companies will combine their strengths to provide customers with next-generation nutrition solutions through enhanced formulation, blending and packaging capabilities. Döhler brings its expertise in natural speciality ingredients – including flavours, colours, botanical extracts and functional ingredients – while VitaWorks will share its manufacturing and formulation capabilities. Together, they aim to deliver agile, science-backed and clean label nutrition solutions designed to meet rising consumer demand for ‘effective, natural and transparent nutrition’. VitaWorks operates two facilities in Fairfield, New Jersey, and Tempe, Arizona. As part of the agreement, Döhler is partnering with VitaWorks on a cutting-edge blending and processing facility. The plant will focus on novel flavour and powdered delivery systems, significantly expanding on-site development capacity and accelerating product innovation for North American customers. The partnership will also establish a West Coast Development Lab, creating a collaborative hub for concept-to-market product creation. Customers will gain access to an expanded range of dosage and packaging formats, including tablets, capsules, soft gels, powders, gummies and liquids – all supported by full turnkey services from formulation through final packaging. VitaWorks and its affiliated manufacturing companies – including its nutritional gummies business Gummy Works, and liquid ingestibles specialist Celmark Labs – are led by founder and CEO Keith Frankel. Paul Graham, president of Döhler Americas, said: “Keith Frankel has continually raised the bar for quality, innovation and leadership within the supplement industry. Our collaboration with his team and manufacturing platform represents a powerful step toward enabling faster, smarter and more sustainable nutrition innovation across North America.” Frankel commented: “Döhler’s reputation for scientific rigour and natural innovation aligns perfectly with our mission. By combining Döhler’s world-class ingredient technologies and formulation expertise with our manufacturing network’s operational strength, we’re redefining what’s possible in the development and delivery of functional nutrition products.”

Coffee Mate is expanding its Harry Potter-inspired line with the launch of new Butterbeer-flavoured creamers and cold foam. The line includes three products: Butterbeer-flavoured creamer; Butterbeer zero-sugar flavoured creamer; and Butterbeer-flavoured cold foam. The range features butterscotch, cream and caramel notes and marks the first time Butterbeer-flavoured creamers and cold foam will be sold nationwide in the US. Amanda Zaydman, Nestlé's director of brand marketing for the coffee and beverage division, said: “With the launch of our Harry Potter Butterbeer Flavoured Creamers and Cold Foam, we’re inviting fans to transform their daily brew into something truly enchanting. Our ongoing partnership with Warner Bros Discovery Global Consumer Products continues to inspire us to bring the flavours of the wizarding world to life in new ways, blending beloved storytelling with the Coffee Mate passion for flavour innovation." Products will roll out at select retailers in December, with wider national availability from January 2026. Pricing is set at $4.49 for a 28oz creamer and $5.49 for a 14oz cold foam canister.

Oatly has launched Oatly Baristamatic, a newly developed oat drink created specifically for automated coffee machines. The drink is designed to help coffee machines operate more smoothly without compromising on the popular taste of Oatly’s best-selling Barista Edition. It optimises machine performance by reducing the risk of sedimentation in milk containers, supporting overall machine flow. The beverage has been developed using the original Oatly Barista recipe, delivering the same functionality but with a slightly higher fat content (3.2g vs 3g) to help support foam stability and a lower viscosity to allow better flow through automated machines. Oalty Baristamatic is also fortified with vitamin D, B12, riboflavin and calcium. Like the rest of the brand’s range, it is soya-free and free from added sugars, sweeteners, emulsifiers, stabilisers, colours and artificial flavours. Bryan Carroll, general manager at Oatly UK and Ireland, described Oatly Baristamatic as a “breakthrough” innovation that has been tested and approved by coffee machine manufacturers. “It delivers all the versatility of the classic Barista Edition – hot or cold, smooth or frothed – while supporting coffee machine performance,” he continued, adding that the drink ensures a “smoother experience for both machine and human,” whether the coffee is made by a barista or poured from an automated machine at a service station. Baristamatic is available now directly from Oatly or from major wholesalers in January 2026.

British butter brand All Things Butter has expanded its range with the launch of Brandy Butter, a new festive variant. The product blends British cream, smooth brandy and icing sugar to create 'a rich, velvety texture' designed for pairing with seasonal desserts such as Christmas pudding, mince pies and pastries. It is sold in 150g tubs at an RRP of £2.95. The launch follows the company’s September debut of Truffle Butter, continuing its focus on chef-crafted flavoured butters. The brand’s portfolio also includes Chocolate, Cinnamon Bun, Garlic & Herb, Salted, Unsalted and Salted Spreadable varieties. According to data from North Star, spending on flavoured butters rose 24% year-on-year in the 52 weeks to 7 September 2025. Toby Hopkinson, co-founder of All Things Butter, said: “ Brandy Butter is a true festive staple – but we wanted to give it that All Things Butter touch. We’ve taken our rich, British cream and blended it with smooth brandy and just enough sweetness to create something truly special." All Things Butter Brandy Butter is available at Ocado and Waitrose, with a rollout to Sainsbury’s from 8 December, priced at £2.95 for 150g.

Heineken Studio, Heineken’s innovation hub, has launched a limited-edition brew in collaboration with French interior designer Axel Chay. The partnership is centred around brewing innovation, artistic vision and quality experiences, Heineken Studio said in a press release announcing the collaboration. It is inspired by social occasions with friends in Chay’s birthplace, Marseille, designed to enhance experiences when bringing both friends and new connections together over a drink. Chay joined forces with Heineken’s master brewer, Willem van Waesberghe, to craft the seasoned lager along with a custom-designed can inspired by his life in the city. The brew infuses notes of peach and pineapple to reflect the warm and sunny South of France, and Camargue salt – native to Marseille – with Heineken’s classic taste. The custom can merges Chay’s creative vision with Heineken’s branding. It is also launching alongside a ‘social set,’ comprising a tray, coaster and glassware. Willem van Waesberghe, master brewer at Heineken, said: “Our creative partnership began with an exploration of Axel’s base of Marseille and his vision for the beer. Our goal was to craft something that harmonised the crisp, refreshing character of Heineken with flavours that held a deep, personal meaning.” The collaboration will be available in France from 17 November online and at select venues across the country, as well as via a dedicated pop-up store in Marseille between 14-15 November.

Nichols, the soft drinks group behind brands like Vimto, has announced the appointment of Matthew Rothwell as its new chief financial advisor and company secretary, effective no later than 13 April 2026. Rothwell brings a wealth of experience from senior financial roles across major UK-listed, consumer-facing businesses, having previously worked at Asda, Sainsbury's and THG. Nichols’ board said Rothwell’s appointment reflects its commitment to strengthening the group’s leadership as it continues to execute its long-term growth strategy across both its UK and international soft drinks markets. Liz McMeikan, chair of Nichols, said: “Following a comprehensive, diligent search process, we are delighted to announce Matthew’s appointment to the Board. This appointment reflects our commitment to attracting high-calibre leadership, and his experience and capabilities align very well with our strategic priorities.” Rothwell will succeed David Taylor, who has served as interim finance director since February. Taylor will step down at the end of the month after providing support during the transitional period. McMeikan continued: “On behalf of the board and everyone at Nichols, we thank David Taylor for his contribution and exceptional commitment during this interim tenure". To ensure continuity until Rothwell’s arrival, Rebecca Hughes, the group’s financial controller, will serve as non-board finance director and support the senior leadership team. Commenting on his upcoming appointment, Rothwell said: “I’m excited to be joining Nichols, a business with a proud heritage, iconic brands and a clear strategy for future growth. I look forward to working with the board and management team to build on this strong foundation and deliver sustainable performance and value for shareholders.”

Storck USA has added a new festive twist to its line-up of Werther’s Original, with a limited-edition gingerbread-flavoured soft caramel, available across the US this month. The new seasonal variety blends Werther’s signature creamy caramel with the warm, spiced notes of classic gingerbread. Kelly Cook, president at Storck USA, said: “Gingerbread is a flavour that brings people together during the holidays and pairing it with our rich, creamy caramel makes for the ideal seasonal indulgence.” The launch headlines the brand’s 2025 holiday collection, which also marks the return of Cookie Butter Crème, another limited edition favourite featuring a caramel shell filled with speculoos-flavoured cookie butter crème. Both seasonal varieties are available for a limited time at retailers across the US.

After three years of field trials across 20 demonstration sites, the EU-funded ClieNFarms project has shown that climate-neutral farming is achievable through systemic, nature-based innovation. Launched in 2022 under the EU’s Farm to Fork Strategy, the initiative tested and scaled practical methods to reduce greenhouse gas emissions while enhancing soil health, biodiversity and water retention across diverse European farming systems – from Mediterranean olive groves to Atlantic dairy farms. The project’s trials delivered measurable environmental improvements. In Belgium, sugar-beet growers reduced nitrogen use by 30-50% through precision fertiliser injection. Irish farms achieved up to 40% nitrogen savings by combining protected-urea fertilisers with white-clover pastures. Meanwhile, in Portugal’s Alentejo region, introducing biodiverse strips between olive rows improved rainwater infiltration and reduced erosion, strengthening drought resilience. “ClieNFarms shows that the solutions for climate-neutral farming already exist – what matters now is connecting them,” said Stelios Dritsas, project partner at EIT Climate-KIC, the EU’s climate-innovation initiative supported by the European Institute of Innovation and Technology (EIT), which has supported the project’s communication, training and cross-project collaboration. “When farmers, scientists and policymakers work together, innovation becomes action and local change adds up to systemic impact,” Dritsas added. Central to ClieNFarms is the Innovative Systemic Solution Space – a network of “living labs” where farmers, researchers, advisors and businesses co-develop locally tailored solutions. The project’s first Policy Brief argues that climate neutrality in agriculture must consider soil health, biodiversity and water and nutrient cycles, rather than focusing solely on greenhouse-gas reductions. To support broader adoption, the consortium has released two resources: a Scaling Toolbox to help stakeholders plan and adapt climate-neutral transitions; and a Catalogue of Climate Solutions featuring tested practices from demonstration sites across Europe. The project also explored circular models for reducing waste and emissions. In the UK, researchers trialled an N₂ slurry processor that converts animal manure into nutrient-rich fertiliser while preventing nitrogen losses. In Romania, feeding trials using oilseed by-products reduced methane emissions from small ruminants by up to 15% and improved milk quality. In France, near-permanent soil cover between crops showed low-input systems can sustain productivity while cutting fertiliser dependence and building soil organic matter.

Tetra Pak has officially opened its new Product Development Centre for Powder Process and Technology in Cholet, France. The centre is designed to accelerate innovation and optimise processes for powder-formulated food and beverage products. It forms part of the company’s Product Development Centre (PDC) ecosystem, enabling food producers to achieve food properties and functionalities, trial different formulations, and develop brand or product identities to enhance their go-to-market strategies. The 340-square-metre site features a fully equipped pilot plant with modular production lines and modern powder-handling technologies, including its Air Jet Cleaning System and Production Control Ignition User Interface. It also house a dedicated testing laboratory to ensure quality, compliance and optimisation. It supports manufacturers across the full innovation cycle from prototype to shelf – from raw material characterisation and formulation, through to pilot-scale simulation and industrial scale-up. The PDC offers a library of more than 6,000 powder samples and testing instruments to support in-depth evaluation of powder properties and behaviours across applications. These can range from dairy and beverages to whey protein and functional nutrition products. Food and beverage producers can validate recipes and processes before industrial roll-out, reducing the risk of costly errors and enhancing product quality. They can also trial sensitive or high-value ingredients under near-identical conditions to full-scale production, allowing them to minimise waste and prevent downtime. According to Tetra Pak, its new facility can help food manufacturers to cut development costs and product loss, while increasing yield and accelerating time-to-market, as well as contributing to sustainability goals through more efficient and resource-conscious processing methods. The plant features a modular set-up, enabling configuration of trials to each customer’s specific requirements for flexibility. Every trial can also be followed remotely via high-definition livestreaming with real-time interaction and detailed post-trial reporting. Customers can receive recordings, technical data and product samples, wherever they are in the world. Charles Brand, executive vice president for processing solutions and equipment at Tetra Pak, explained that powder-formulated products have become part of everyday diets for many consumers with the rise in protein supplements, fortified beverages and other specialised nutrition offerings. “Consumers want healthier, more convenient and sustainable options – but also greater choice and quality,” he explained. “For producers, this means constant innovation, rapid scale-up and flawless execution. Our new PDC is designed to help them achieve exactly that.”

Hochdorf, a Swiss-based producer of milk powder, baby food and nutritional supplements, has announced the appointment of Sandro Tichelli as its new chief executive officer, effective 1 January 2026. Tichelli brings more than two decades of leadership experience in the international food and beverage industry, joining Hochdorf from Danone, where he held a range of senior positions. He succeeds Ralph Siegl, who has led the company since 2022. Under Siegl’s leadership, Hochdorf successfully navigated its spin-off and sale to AS Equity Partners in 2024. “I am very excited to take on the role of CEO,” said Tichelli. “The company has excellent products, strong brands and great potential.” In a statement, the board stated: “Following the completion of this transition phase, we want to lead Hochdorf to renewed international growth. We are confident that Sandro Tichelli, with his dynamic personality, extensive management experience and deep understanding of the international food market, is the ideal CEO to achieve this.” Until Tichelli officially assumes his position in January, Oliver Banz, head of portfolio management at AS Equity Partners, will serve as interim CEO.

The dairy industry is undergoing a technological transformation, with innovations spanning from farm to factory to fridge. From cutting-edge high-pressure processing to AI-driven pasture management, these advancements are not just boosting supply chain efficiency but also driving sustainability and safety. FoodBev's Siân Yates finds out how dairy manufacturers can harness the latest technologies to stay ahead of the curve and meet the rising demand for quality and environmental responsibility. As consumer expectations evolve and the demand for sustainable, high-quality dairy products intensifies, the dairy manufacturing industry finds itself at a crossroads. With the pressure mounting to meet rigorous food safety standards, reduce environmental footprints and deliver products that appeal to a more health-conscious audience, the industry is stepping up its innovation game. Advances in technology are reshaping every stage of dairy production, from farm operations to the final packaging process. High-pressure processing (HPP), AI-driven pasture management, energy-efficient evaporators and real-time contaminant detection systems are just some of the innovations driving the dairy industry forward. These technologies are transforming how dairy manufacturers operate, enabling them to meet both consumer demands and regulatory expectations. High praise for HPP HPP has become a key technology in dairy manufacturing, offering a non-thermal method to enhance food safety without compromising product quality. By subjecting dairy products to ultra-high pressure, HPP inactivates harmful pathogens while preserving the natural taste, nutritional value and texture. This makes it particularly appealing for dairy products like fresh cheeses and milk-based beverages, which must maintain freshness while extending shelf life. The latest systems are making it more efficient for largescale production and reducing bottlenecks in highvolume operations. HPP technology manufacturer Quintus, for example, recently unveiled the industry’s largest HPP system – the QIF 600L – with a 600-litre cycle capacity, capable of processing up to 9,140lbs (4,150kg) per hour. This high capacity boosts efficiency, reducing cycles and lowering energy and labour costs. The system features up to 12 intensifiers and offers flexible processing to meet varying production demands. Its integrated AI-driven condition monitoring predicts maintenance needs, minimising downtime. Designed for user ease, the QIF 600L’s components are easily accessible for maintenance, while its SmartPress software ensures seamless operation and direct access to support. The system’s scalability and efficiency make it a game-changer for dairy manufacturers. Meanwhile, Hiperbaric has developed the widest range of HPP equipment, perfectly suited to any scale of dairy production. The company is also a pioneer in revolutionary Hiperbaric Bulk technology, a world first that processes bulk beverages prior to bottling. This innovation simplifies production, offering unmatched productivity, the lowest processing costs and minimal energy consumption. In addition, it offers complete freedom in packaging, as it adapts to any material, design or size after processing. This innovative system has a filling efficiency of 90%, approximately double that of traditional packaging methods. Adding to this, JBT’s Avure range of HPP systems is helping producers deliver dairy products that are fresher, safer and longer-lasting. By using only pressurised cold water, Avure systems avoid the taste and texture changes caused by heat, chemicals or irradiation, while retaining key sensory qualities such as flavour, colour and nutritional content. Because HPP is applied in the product’s final packaging, it also eliminates post-processing contamination risks and inactivates pathogens like Salmonella , E. coli and Listeria , helping manufacturers avoid costly recalls. reduced cooling costs and minimal water use – all while being compatible with 95% of existing set-ups and installable in under six hours. Temperature control is critical at the farmgate, where even small deviations can affect milk quality. Companies like Anderson-Negele are developing hygienic temperature sensors and digital transmitters designed specifically for dairy environments, helping farmers maintain optimal cooling and prevent bacterial growth. These sensors feature stainless steel construction, CIP/SIP compatibility and versatile process connections for tanks, pipelines or retrofits. Digital outputs allow integration into automated systems, giving real-time visibility, and supporting traceability and optimisation. By monitoring temperature with this level of precision, dairy operations can reduce thermal stress on milk, protect flavour and freshness and ensure high-quality products downstream. With rising operational costs and pressure to meet sustainability goals, the demand for smart, farm-ready technologies like these is only expected to grow. Intelligent control at the farmgate Energy efficiency on the farm is also receiving a high-tech upgrade. Technidrive, a provider of intelligent drive and control systems, recently delivered its 1,000th bespoke dairy control solution, marking a major milestone for on-farm innovation. Its flagship technologies, TechniVac and TechniFlow, are designed to help dairy farmers across the UK and Ireland enhance energy efficiency, milk quality and operational performance. TechniVac, a vacuum pump system, automatically adjusts output to match real-time demand during milking – reducing energy use by up to 60% while delivering quieter, low-maintenance operation. TechniFlow, meanwhile, enables variable-speed control during milk transfer, ensuring gentle flow, reduced cooling costs and minimal water use – all while being compatible with 95% of existing set-ups and installable in under six hours. Temperature control is critical at the farmgate, where even small deviations can affect milk quality. Companies like Anderson-Negele are developing hygienic temperature sensors and digital transmitters designed specifically for dairy environments, helping farmers maintain optimal cooling and prevent bacterial growth. These sensors feature stainless steel construction, CIP/SIP compatibility and versatile process connections for tanks, pipelines or retrofits. Digital outputs allow integration into automated systems, giving real-time visibility, and supporting traceability and optimisation. By monitoring temperature with this level of precision, dairy operations can reduce thermal stress on milk, protect flavour and freshness and ensure high-quality products downstream. With rising operational costs and pressure to meet sustainability goals, the demand for smart, farm ready technologies like these is only expected to grow. Advanced inspection technologies The role of advanced inspection systems in the dairy sector is increasingly crucial. Traditional methods, such as metal detection, often struggle with non-homogeneous dairy products like grated cheese, where contaminants are harder to detect. Anritsu has addressed this challenge with its dual-energy X-ray inspection systems, specifically designed to detect contaminants in products with varying shapes and textures. These systems use two different X-ray spectra to scan dairy products more comprehensively, allowing for a detailed analysis and improved contaminant detection. In addition to identifying contaminants, they also measure fill levels accurately, ensuring consistent product weight and preventing costly giveaways. The systems are equipped with antibacterial surfaces to reduce contamination risks. Meanwhile, Eagle Product Inspection’s Pack 400 HC is designed specifically for the dairy industry, combining hygienic design with robust contaminant detection. The system can identify glass shards, dense plastic, rubber, metal fragments and mineral stones in products packaged in cartons, pouches, boxes or plastic containers. Beyond detecting foreign materials, the Pack 400 HC also performs essential quality checks such as fill level verification, mass measurement and package integrity, ensuring caps and closures are correctly placed on drinkable yogurts or identifying voids in blocks of cheese. With advanced PXT photon-counting, dualenergy X-ray technology and Eagle’s SimulTask PRO interface, the system enhances inspection accuracy and operational efficiency. It can also integrate with network-based TraceServer technology to store images and data, supporting traceability and regulatory compliance. Built to withstand harsh washdown environments, the Pack 400 HC features welded stainless-steel plates, tool-less belt removal and a cabinet designed to deflect water, meeting NAMI sanitary design standards and IP69 ingress protection. By integrating these advanced inspection technologies, dairy processors can enhance product safety while optimising production processes, leading to improved product quality and increased profitability. Tackling membrane fouling with a gentler touch Membrane fouling remains a persistent issue for dairy processors, often leading to reduced throughput, higher operational costs and increased cleaning downtime. Traditional chemical cleaning solutions can be harsh, potentially damaging membranes or raising concerns around environmental safety. In response, Pure Bioscience has developed a new membrane treatment method using its existing antimicrobial product, called Pure Hard Surface. Originally designed as a surface disinfectant, the product has now been adapted for use in reverse osmosis and ultrafiltration systems, offering a simplified and less abrasive approach to cleaning and sanitising membranes. Unlike conventional treatments, Pure Hard Surface requires no mixing or protective gear and is applied as a ready-to-use solution. It has been shown to penetrate membranes quickly, removing fouling and helping to restore flow efficiency – all without oxidation or degradation of the membrane itself. ZwitterCo has launched its Evolution membrane range for dairy and food processing. Using patented ‘Zwitteronic’ chemistry, these antifouling membranes fully recover performance with simplified cleaning programmes, enabling processors to clean faster, use fewer chemicals and reclaim valuable production time. Available in ultrafiltration, superfiltration and reverse osmosis configurations, Evolution membranes are compatible with existing systems and offer substantial operational savings. Early adopters report cutting total cleaning costs by more than 50%, reducing water use by over 30%, and saving an hour for every step removed from their cleaning routines. This makes the technology a major step forward in sustainable and efficient membrane processing. A more sustainable sector Sustainability is an increasingly pressing concern for dairy manufacturers, particularly as energy costs rise and environmental regulations tighten. To meet these challenges, companies are turning to innovative technologies that not only improve energy efficiency but also reduce the environmental impact of their operations. GEA Group’s eZero evaporator is a new solution for energy-efficient dairy production, achieving CO2-free operation and supporting the industry’s push to reduce carbon footprints. By cutting energy consumption by up to 60% compared to traditional systems, the eZero evaporator helps manufacturers lower costs while significantly reducing their environmental impact. Its compatibility with existing for easy integration without the need for costly infrastructure overhauls, making it a practical upgrade for modernising operations. Additionally, the inclusion of an ammonia heat pump optimises heat transfer, further boosting energy efficiency and reinforcing the system’s commitment to sustainability. In addition to GEA’s eZero evaporator, other advancements in sustainable dairy production are also gaining traction. Developed by Denmark-based Lyras, raslysation is a non-thermal pasteurisation method that uses UV light to deactivate microorganisms in liquid dairy products. It significantly reduces resource usage, consuming 60-80% less water and 60-90% less energy compared to traditional methods. This increases product yield by preserving bioactivity and reducing the need for additional processing. Additionally, raslysation helps maintain the nutritional quality of dairy products, enhancing taste and extending shelf life. Another example is Tetra Pak, which has been developing energy-efficient pasteurisation systems that reduce both energy consumption and water use. These systems are designed to lower the environmental impact of dairy production by focusing on key areas such as energy recovery, water conservation and waste reduction. Tetra Pak has also introduced more sustainable packaging solutions, such as using more recycled materials and offering solutions that use less energy throughout their lifecycle. With increasing pressure from regulators and consumers alike to adopt more sustainable practices, these innovations are helping dairy manufacturers not only meet environmental standards but also achieve cost savings in the process. By investing in technologies like these, dairy businesses can continue to produce high-quality products while contributing to the broader goal of sustainability in the food production industry.