Avara has announced plans to invest more than £100 million in its UK poultry operations over the next three years as it seeks to improve productivity, strengthen supply-chain resilience and support future growth across retail and foodservice. The programme will include upgrades to facilities across Avara’s chicken supply chain, alongside the introduction of next-generation cutting capabilities and increased automation. More than £40 million is due to be invested during the current year, with the company saying the programme will create a more efficient and resilient production network while supporting sustainable employment in UK manufacturing. Chris Hall, CEO of Avara, said: “This ambitious UK investment programme ensures Avara builds on its existing position as a strong and sustainable partner to our customers, supplying the affordable locally sourced poultry, produced to high standards, that British consumers demand." Avara said the investment will target key sites across its production network, with technology upgrades designed to increase efficiency and support a more future-ready manufacturing operation. The programme includes new cutting technology and automation, areas that are becoming increasingly important to food manufacturers facing pressure around productivity, labour availability, operating costs and supply-chain resilience. The company said the investment would also support the development of sustainable jobs within UK manufacturing. Hall described the programme as a long-term investment in both Avara and the wider domestic poultry sector. “This is a major investment in the future of our business and in the resilience of the UK poultry supply chain that reflects confidence in our people, our facilities and the long-term future of UK poultry production,” he said. Avara said the investment follows a comprehensive restructuring of the business over the past three years, which it said has delivered improved financial performance. The investment comes as UK food manufacturers continue to focus on automation and capital expenditure as they seek to improve production efficiency and build greater resilience into domestic supply chains.

Nestlé is assessing its options after Russia placed its local business under temporary external administration, adding the Swiss food and beverage group to a growing list of Western companies whose Russian assets have come under Moscow’s control since the invasion of Ukraine. The maker of Nescafé coffee and KitKat confectionery said it had taken note of a presidential decree announcing the move and was evaluating the situation. “Nestlé is committed to taking all necessary steps to protect its rights and ensure continuity of business operations in the interests of all stakeholders, particularly its employees,” the company said in a statement. The company operates six factories in Russia producing a range of F&B products including infant formula and coffee. It has a workforce of around 7,000 people in the country. Russia reportedly generated approximately CHF 2 billion ($2.4 billion) in sales for Nestlé in 2021, the last year the company disclosed country-level figures, equivalent to around 2% of group sales at the time. The move comes as Russia continues to tighten its control over assets owned by companies from countries it considers “unfriendly”. A decree signed by President Vladimir Putin in 2023 gave the Russian government powers to place assets owned by companies from those countries under temporary administration. The mechanism has subsequently been used in a number of high-profile cases involving Western food, beverage and consumer goods companies. Moscow has also imposed measures including exit taxes and discounts on some transactions involving foreign businesses leaving the country. Several major multinational F&B manufacturers, including Unilever, Heineken and Danone, have announced ther exit from the Russian market in recent years. Nestlé was not the only food-related multinational targeted by Thursday’s decree. French supermarket group Auchan’s Russian assets were also transferred to temporary management, with Moscow-registered L.E.V. Management appointed to oversee the business. Nestlé declined to provide further details on what action it may take.

Packaging Europe is hosting the Sustainable Packaging Summit at the Jaarbeurs Event & Exhibition Centre, Utrecht, on 10-12 November 2026, and this year, you can join for just €49 with an Expo Only pass. Explore the show floor and connect with global brands and innovative start-ups, including returning names like Amazon, Nestlé, Procter & Gamble, Kraft Heinz, Unilever and PepsiCo, alongside industry associations, SMEs and more. Your Expo Only pass includes: ✔ Connection Zone – 100+ partners ✔ Exhibition Block Party – an evening of food, drinks and live music with partners and speakers ✔ Emerging Tech Stage – discover the industry's most innovative technologies, presented directly by the suppliers behind them Prefer the full experience? A Three Day Full Access pass includes the complete conference programme, keynote sessions and three days of networking, alongside everything on the show floor. Use code FOODBEV for 15% off. Last year's Summit welcomed over 850 attendees from 43+ countries, with 80.3% involved in final decision-making and 25% at C-suite or director level. From only €49, register now.

RFID specialist Tageos has launched two microwave-compatible RAIN RFID inlays designed to support item-level identification and tracking of packaged food products. The new EOS-450 MW M830 and EOS-450 MW UX inlays are designed for food retail and quick-service restaurant (QSR) applications, where RFID tags can remain attached to suitable packaging when products are defrosted or heated in a microwave. The products are being showcased at LOUPE Americas 2026 in Chicago, US, as Tageos expands its portfolio of RFID solutions for the food sector. The new inlays feature specialised antenna designs engineered to resist arcing and sparking under defined microwave conditions. This allows RFID-tagged food packaging to be heated or defrosted without requiring the tag to be removed first. Both EOS-450 MW variants combine a slim form factor with RAIN RFID performance and are designed for a range of packaged food formats. The EOS-450 MW M830 is based on Impinj's M830 RAIN RFID IC platform and offers 128-bit EPC memory, extended tag read range, AutoTune performance, improved backscatter efficiency and Gen2X enhancements. The EOS-450 MW UX uses NXP's UCODE X platform and provides configurable EPC memory of between 96 and 208 bits, alongside up to 32 bits of user memory. It also offers rapid encoding speeds, low power consumption, Gen2v2 compliance and memory safeguards with auto-repair. Tageos said the inlays are intended to help label converters and service bureaus provide RFID labels that can remain on suitable food packaging throughout the product lifecycle. Potential applications include inventory and expiry-date management, track and trace, loss prevention and self-checkout across food retail and QSR environments. The technology could allow retailers and foodservice operators to capture product-level data at multiple stages, from inventory management through to point of sale, while reducing the need to remove RFID labels before microwave heating. Jeremy Wade, vice president of sales Americas, advanced business, at Tageos, said: "The market for RAIN RFID-based food tagging is growing rapidly, and customers are increasingly demanding inlays that are specifically tailored to the practical requirements of modern food packaging and handling." The EOS-450 MW products represent the first stage of Tageos' planned range of microwave-compatible RAIN RFID inlays and tags. The company said it intends to introduce additional variants to address different food packaging formats and performance requirements, while maintaining a technology-agnostic approach through the use of different RFID IC platforms. The new products are available in dry, wet clear, paper-face and plastic-face formats, providing integration options for label converters and service bureaus supplying packaged food applications.

UK cooking sauce brand Potts has expanded its portfolio with a brand-new range of ‘air fryer pastes,’ designed to bring a convenience and flavour boost to home cooks. The brand said its latest expansion underlines its presence within the ‘culinary sweet spot’ between scratch cooking and convenience, responding to the growth in popularity of air fryers. It highlighted data finding that 65% of UK households now own an air fryer, with the UK having spent £18.3 billion on the appliances since 2007. Responding to this, the range features a collection of pastes inspired by global cuisines: Japanese: Miso, Tamari & Ginger Teriyaki Flavour – Air Fryer & Grilling Paste South Indian: Chilli, Kerala Masalal Tandoori Flavour – Air Fryer & Grilling Paste Lebanese: Zaatar Spice Flavour – Air Fryer & Shawarma Paste Korean: Gochujang & Rice Wine Flavour – Air Fryer & BBQ Paste Mexican: Honey & Chipotle Flavour – Air Fryer & Grilling Paste The pastes are designed to provide flavour intensity and layering, helping consumers to build in depth and complexity when cooking. Each product contains no artificial additives and is packaged in 100% recyclable aluminium tubes. Potts said the line-up is targeting everyone from time-poor families through to ‘accomplished home chefs and well-travelled foodies’. The pastes are launching into Morrisons stores at an RSP of £3 per 100g tube.

German chocolate brand Ritter Sport is expanding its presence in the US this fall with a nationwide Target launch, new large-format DUO bars and a trio of caramel-focused seasonal products. Beginning this month, Ritter Sport’s 7.7-ounce DUOs bars will roll out to 900 Target stores nationwide, bringing the brand’s larger-format chocolate offering to a major US mass retailer. The range includes Sweet & Salty DUO and the new Cookie DUO. Sweet & Salty DUO combines caramel cream and salty butter biscuit pieces with chocolate brownie, while Cookie DUO pairs chocolate cream with crunchy cookie pieces on one side and vanilla cream with cocoa and vanilla biscuit pieces on the other. Both combinations are covered in milk chocolate. The Target expansion comes alongside three new seasonal caramel products designed for fall. Mixed Caramel Minis features three varieties, Caramel Pretzel, Caramel Popcorn and Double Caramel Crunch, in a stand-up seasonal bag. Caramel Choco Cubes, meanwhile, offer bite-sized milk chocolate with two layers of caramel. The launches build on the popularity of Ritter Sport’s Salted Caramel offering in the US, with the brand leaning into the combination of caramel and salt across its latest seasonal range. Chris Avery, vice president of sales for Ritter Sport USA, said: “Ritter Sport’s premium German chocolate starts with high-quality ingredients, but it comes to life through exciting flavour combinations and formats that keep consumers eager to discover what’s next from the brand. From our new DUO bars to the fall caramel innovations, we’re continuing to bring fresh chocolate experiences to the category that align with the season, while staying true to the commitment to quality, variety and innovation that we are known for.” The DUO bars will be available at Target and World Market, with suggested retail prices starting at $9.75. The Salted Caramel and Mixed Caramel Minis Fall Stand-Up Bags, along with the Caramel Choco Cubes Fall Stand-Up Bags, will be sold through retailers including Publix, CVS, Kroger, The Fresh Market, Raley’s, Hy-Vee and Woodman’s, with prices starting at $6.89. Ritter Sport USA vice president of marketing Sara Famulari said: “At Ritter Sport, we see chocolate as a companion for both everyday moments and special occasions. From our seasonal innovations to our everyday portfolio, we’re committed to making high-quality chocolate that fits naturally into the moments consumers enjoy most.” According to Nielsen data cited by the company, Ritter Sport was the fastest-growing premium chocolate brand in the U.S. for the 52 weeks ending July 11, 2026, across total US all-outlets combined. Founded in 1912, family-owned Alfred Ritter is headquartered in Waldenbuch, Germany, and operates a second production facility in Breitenbrunn, Austria, alongside subsidiaries in international markets. The company employs approximately 1,900 people and reported sales of €605 million in 2024. Its Ritter Sport and Amicelli brands are sold in more than 100 countries.

Shivani Nainwal As eating occasions become smaller and more purposeful, food and beverage manufacturers are being challenged to deliver greater nutritional value in less volume. From mini meals and protein-rich dairy to functional beverages and advanced ingredient systems, Shivani Nainwal, senior research analyst for food & nutrition at ChemBizR, explores how the industry is rethinking how portion size, satiety, energy and sensory performance work together. For decades, food innovation has largely operated around abundance. Larger portions, bigger packs and indulgent formats have been closely associated with convenience and value. That equation is beginning to change. The rise of GLP-1 therapies has accelerated interest in what happens when appetite and food intake decline, but the implications for product development extend beyond medication users. Consumers are increasingly interested in protein, fibre, digestive health, weight maintenance and convenient nutrition – creating demand for products that deliver greater nutritional value within a manageable serving. Recent Mintel research illustrates the changing weight-management landscape in Germany. In April 2026, 34% of German adults surveyed said they were trying to maintain their weight, compared with 29% trying to lose weight. The distinction is important: product development is increasingly moving beyond weight loss towards products that can support everyday nutritional needs and more controlled eating occasions. This changes the formulation question for manufacturers. Now, the challenge is how to make a smaller portion nutritionally meaningful and satisfying. Protein and fibre move to the centre Protein and fibre are emerging as two of the most relevant tools for this new product architecture. According to Mintel's 2026 research, 56% of UK consumers agree that high-protein foods maintain satiety for longer, while 63% say the same about high-fibre foods. The market response is already visible. Across global food, drink and VMS launches carrying slimming claims between March 2021 and February 2026, protein featured in 30% and fibre in 25%. But translating those nutritional priorities into a smaller format is not straightforward. Protein source, concentration, solubility and processing conditions can all affect the finished product. Fibre selection can influence viscosity, water management, texture and digestive tolerance. When several functional ingredients are concentrated into a relatively small serving, their interactions become increasingly important. This is where the ingredient supply chain becomes part of the innovation story. Engineering the building blocks Ingredient suppliers are increasingly developing solutions that address both nutritional targets and the technical limitations of higher inclusion levels. Roquette's Nutralys Pea 850F, introduced in 2026, is a pea protein isolate developed with a focus on neutral taste and formulation flexibility. The ingredient is positioned for applications including beverages and other protein-enriched formats, where flavour and texture can become increasingly difficult to manage as protein levels rise. At Vitafoods Europe 2026, Ingredia showcased ProDiet Hydrolysate B40, a hydrolysed micellar casein ingredient designed for heat-stable RTD applications, while Meurens and Tirlán highlighted oat-based protein solutions. FoodBev reported that Tirlán was seeing growing interest in hybrid dairy and plant-based formulations as manufacturers look to address both cost and sustainability considerations. The direction is significant: protein selection is becoming a matrix decision, not simply a nutritional one. The same applies to fibre. ADM, for example, showcased a 'Sip of Wellness' functional shot at Vitafoods Europe containing Fibersol prebiotic fibre alongside its BPL-1 postbiotic, demonstrating how concentrated formats can combine multiple nutritional functions in a small serving. When taste becomes the limiting factor The more nutrition is packed into a smaller format, the less room there is for sensory compromise. Protein can introduce bitterness, astringency, chalkiness, metallic or other off-notes, with the profile varying according to the protein source, processing method and beverage matrix. Kerry addressed this challenge in May 2026, explaining that protein beverages can generate multiple layered off-notes and that broad flavour masking may not be sufficient. Its Tastesense Masking approach instead focuses on identifying the specific off-note driving rejection and targeting it more precisely. Kerry also cited Mintel data showing that US beverage launches with protein claims increased by 69% in 2025. This matters particularly for smaller formats. When a serving is compact and functional ingredients are concentrated, there is little opportunity to dilute or disguise undesirable sensory characteristics. Taste modulation is therefore becoming part of the formulation architecture rather than a final-stage correction. At Vitafoods Europe 2026, FoodBev also highlighted Synergy Flavours' work around taste modulation and protein innovation, including solutions designed to address bitterness and improve the consumer experience of functional nutrition products. Engineering energy and satiety Satiety is another area where the industry needs to move beyond single-ingredient thinking. Protein and fibre can contribute to a satiety-oriented formulation, but the finished experience also depends on the food matrix, serving size, texture and combination of macronutrients. The same principle applies to energy. A compact snack or beverage may combine protein and fibre with carbohydrates, fats or electrolytes depending on its intended role. The objective is not simply to maximise calories, but to create a nutritional profile appropriate to a particular consumption occasion. PepsiCo's Propel strategy illustrates this move towards multifunctionality. Its Clear Protein offering combines 20g of whey protein, 3g of fibre, and electrolytes in a powdered beverage format, bringing several nutritional functions into one proposition. At Vitafoods Europe 2026, Cargill presented two concepts that took a similar approach. VitalFuel combined Radipure pea protein with soluble fibre, vitamins and minerals in a portion-reduced cocoa drink, while VitalBite used pea protein, fibre and nut butters in a bite-sized snack concept. These examples point towards a broader development: the next generation of smaller offerings may be designed around combinations of benefits rather than a single nutritional claim. Regional markets are taking different routes The smaller-format opportunity is not developing identically across markets. In the UK, convenience and meal architecture are important. Co-op's Good Fuel range introduced four mini meals designed around smaller appetites, combining portion control with protein, fibre and vegetables. The development brings the concept into mainstream convenience retail, rather than limiting it to specialist nutrition. The US is moving strongly towards high-protein dairy and functional beverages. Lactalis USA's :Ratio Pro-Fibre delivers 20g of protein and 10g of fibre per serving, while PepsiCo is extending protein into hydration and functional beverage formats. Germany offers a different perspective around weight maintenance and familiar food formats. Cereal Partners Deutschland launched Lion Protein and Cini Minis Protein in February 2026, targeting younger consumers seeking higher-protein breakfast options without abandoning familiar flavours. Each serving provides 4.5g of protein, while the products retain the brands' established chocolate-caramel and cinnamon profiles. The German development is revealing because it does not depend on creating an entirely new 'diet' category. Instead, protein is being incorporated into an established everyday occasion. Japan provides another example of compact multifunctional nutrition. Meiji's Savas Milk Protein + Green Vegetable, launched in May 2026, comes in a 200ml format delivering 15g of milk protein alongside vegetables from 13 different sources. The product is designed for consumption across occasions including breakfast, between meals and around exercise. The regional differences matter. The opportunity is not simply to replicate a 'small portion' model globally, but to adapt nutritional density, format and positioning to local eating occasions and retail environments. From finished products to formulation ecosystems The emerging opportunity is also bringing different parts of the ingredient ecosystem closer together. Protein suppliers are working on taste, solubility and texture. Fibre suppliers are addressing nutritional enrichment and functionality. Flavour houses are tackling protein-related off-notes. Hydrocolloid and emulsifier systems can help manage stability and mouthfeel, while fortification and delivery technologies can add functionality without substantially increasing serving volume. The shift matters because smaller-format innovation requires several technical problems to be solved simultaneously. A successful product needs nutritional density, processability, stability and sensory appeal to work together. From smaller portions to purposeful portions Nissin's Kanzen Meal range in the US provides another example of this product-architecture shift. The range was developed as a nutrient-dense, portion-controlled response to changing eating patterns associated with GLP-1 use and was showcased at Future Food-Tech San Francisco 2026. The important point is not simply that the meal is portion-controlled. It is that portion size has become part of the formulation brief. That could influence everything from ingredient selection and nutrient delivery to packaging, serving occasions and sensory design. The opportunity is bigger than GLP-1 It would be easy to frame this movement as simply the 'GLP-1 food trend.' That would underestimate its potential. Consumers who are not taking appetite-regulating medications are also seeking convenient protein, fibre, digestive health benefits, energy and portion control. This creates an opportunity for manufacturers to develop products around needs and occasions rather than medication status. For ingredient suppliers, that creates a wider market for technologies that make concentrated nutrition practical: better-tasting proteins, functional fibres, precise flavour systems, stable emulsions, texture solutions and compact delivery formats. The smaller-format product is therefore becoming a meeting point for multiple parts of the food ingredient ecosystem. Making every serving work harder The future of portion-conscious food is unlikely to be defined by simply making products smaller. Instead, manufacturers are being challenged to make each serving more purposeful. That means combining protein, fibre, energy, micronutrients and sensory quality within a carefully engineered matrix – while adapting the proposition to different markets and consumption occasions. The competitive question for formulators is: "How much value can we deliver in the space that remains?" As the industry moves from portion reduction towards purposeful portion design, the strongest products may be those that make a smaller serving feel complete: delivering meaningful nutrition, a satisfying eating experience and the taste that brings consumers back.

Nestlé Canada has completed an investment of more than CAD $50 million (approx. $35 million) to expand and modernise its confectionery factory in downtown Toronto, adding production capacity and new manufacturing capabilities The project has added new physical production space, advanced manufacturing equipment and expanded site utilities at the facility, which has operated in Toronto for more than 100 years. The site is also Nestlé’s only certified peanut-free facility in North America and employs around 550 people. A key part of the investment is the installation of a new flexible moulding line designed to manufacture KitKat and Aero products. According to Nestlé, the equipment will provide greater production flexibility and enable the company to support growth across its confectionery portfolio. The factory also produces other Canadian confectionery brands including Smarties. Chandra Kumar, president and CEO of Nestlé Canada, said the investment would provide the factory’s workforce with “new capacity and capability” to support the company’s next phase of growth and innovation in confectionery. The project has also included a redesign of the site layout, with the updated configuration intended to improve logistics and reduce traffic disruption on Sterling Road for the surrounding community. Nestlé said the expansion also supports its responsible sourcing commitments. Confectionery products manufactured at the Toronto facility use cocoa sourced through the Nestlé Cocoa Plan, and the company also sources cocoa through its Income Accelerator Program. The programme currently reaches approximately 45,000 cocoa-farming families in Côte d’Ivoire and Ghana, with Nestlé saying it aims to help address the income gap faced by farming households and reduce the risk of child labour. The Toronto factory forms part of Nestlé’s wider Canadian manufacturing network. The company employs approximately 3,500 people across around 12 locations in the country. The expansion represents a further investment in domestic confectionery production, with Nestlé highlighting the facility’s role in manufacturing products for the Canadian market.

Old El Paso, the Tex-Mex brand owned by General Mills, has expanded its portfolio with its first broth varieties alongside two new canned soups. The new range includes Birria Style Beef Broth, Chicken Tinga Style Broth, Chipotle Steak Burrito Style Soup and Cheesy Beef Taco Style Soup. The 32 oz broths are designed to bring Tex-Mex-inspired flavours to a wider range of cooking occasions, including grains, ramen, pasta, soups, sauces and stews. Birria Style Beef Broth combines chilis, garlic and lime, while Chicken Tinga Style Broth features a smoky, savoury Tinga-style seasoning. Both products are gluten-free and made without artificial flavours. Ben Bienert, business unit director for Old El Paso at General Mills, said the new products were developed in response to demand for Tex-Mex flavours beyond traditional taco occasions. The brand has also added two ready-to-eat canned soups inspired by tacos and burritos. Chipotle Steak Burrito Style Soup combines beef, rice, tomatoes and corn, while Cheesy Beef Taco Style Soup features beef patty crumbles, tomatoes, corn, jalapeño peppers and black beans with cheddar and cream cheese. The soups can be prepared on the stovetop or in the microwave and contain between 12g and 16g of protein per can. Like the broths, they are gluten-free and contain no artificial flavours. The four products are now available at retailers across the US.

Emmi Caffé Latte has added a Vanilla variant to its ready-to-drink coffee portfolio, targeting consumers seeking more indulgent flavour options in the chilled coffee category. The 230ml Emmi Caffé Latte Vanilla combines 100% Arabica coffee with fresh Swiss milk and a vanilla flavour made using 100% natural ingredients. The new product launches exclusively in Iceland from 14 September 2026, with an RRP of £2.00, and will sit alongside the existing Emmi Caffé Latte range in the chilled beverages fixture. The launch comes as the ready-to-drink coffee market continues to broaden beyond traditional coffee profiles, with flavour-led products offering brands an opportunity to tap into demand for more varied and café-inspired experiences. Vanilla, one of the most established flavour profiles across food and beverage, provides Emmi with a familiar but more indulgent proposition while retaining the premium positioning associated with the Caffé Latte brand. Georgia Lightbody, senior brand manager at Emmi Caffé Latte, said: “Consumers are increasingly looking for variety and excitement within ready-to-drink coffee, but they still want the quality and great taste that they associate with the café experience." According to Emmi, Vanilla follows the introduction of its Zero and High Protein variants as part of an ongoing innovation strategy designed to respond to changing consumer preferences. The company said the new flavour also provides retailers with an opportunity to introduce additional choice to the chilled coffee fixture and attract shoppers seeking premium flavour experiences. Lightbody added: “Vanilla felt like a natural addition to the Emmi Caffé Latte range. It’s a flavour with enduring appeal that pairs beautifully with coffee, while giving consumers something a little more indulgent to enjoy as part of their everyday routine.” Emmi Caffé Latte Vanilla is available in a 230ml format and launches exclusively in Iceland, priced at £2.00 RRP.

UK functional juice shot brand Moju has added a new Elderberry blend to its Immunity range, available at Sainsbury’s now and launching into Waitrose on 11 November. The new berry-led blend combines black elderberries with fresh root Peruvian ginger and strawberry, delivering what the brand describes as a ‘fruitier shot with a gentle ginger kick’. It hits a two out of five on Moju’s ‘spice-o-meter,’ designed to provide a milder take on the brand’s signature ginger shot. Moju noted that elderberry is traditionally associated with the colder months, often used in syrups, supplements and cold weather remedies. From the same plant as the more familiar elderflower, it is the darker fruit with a bold flavour profile and is naturally high in vitamin C. The brand aims to give the ingredient a ‘fresh twist’ by bringing it into the chilled aisle in a convenient, everyday format. The new blend is available in a 420ml dosing bottle format, containing seven 60ml servings. Each serving also contains the NHS-recommended daily intake of vitamin D3 from seaweed for added immune support. The launch comes as NielsenIQ data shows the UK functional shots category has reached £105.3 million in value, delivering a 47% compound annual growth rate over the past three years. Alongside the new blend, Moju is launching a new 720ml ‘XL Doser’ version of its existing seven-shot format for its Ginger variant, packing 12 60ml servings into one bottle. The brand said the bigger bottle, priced at £7.99, is designed for established daily routines and households with multiple ginger shot drinkers. It responds to Worldpanel by Numerator data finding that Moju shoppers purchase 50% more volume per trip than the wider shots category. Rich Goldsmith, CEO and co-founder at Moju, said: “Elderberry felt like a natural next step for our Immunity range, taking an ingredient traditionally associated with sugary syrups and supplements and bringing it into a fresh, lower-sugar format”. “At the same time, the XL Dosing Bottle gives households who already love their daily Moju more shots in the fridge and even better value per serve. As people continue to think carefully about what they want to spend their money on, it’s about making that daily Moju ritual work a little harder for them too.”

DSM-Firmenich has opened a new office in Jakarta and expanded its Karawang manufacturing facility in Indonesia, strengthening its local food and beverage innovation and production capabilities. The investments are intended to enhance customer collaboration, increase manufacturing capacity and accelerate the development of solutions tailored to consumer needs in Indonesia and the wider Asia-Pacific region. The new Jakarta office brings together teams from DSM-Firmenich’s three business units – Taste, Texture & Health, Perfumery & Beauty and Health, Nutrition & Care – under one roof. The site has been certified by the Green Building Council of Indonesia and includes dedicated customer co-creation and innovation spaces. For its Taste, Texture & Health business, the new facility includes a baked goods application laboratory and a pilot plant for dairy ultra-high temperature (UHT) applications. The site also brings together expertise in local sweet goods, savoury applications and flavour creation, supporting the development and testing of products for the Indonesian market. The company said the new setup will enable closer collaboration with customers and help shorten the development process from consumer insight through to product prototyping and commercialisation. The Perfumery & Beauty business has also been expanded. Timothy Elisafan, VP of Taste, Asia Pacific at DSM Firmenich, said: “Indonesia has been an important part of our story for more than 35 years. It's one of Southeast Asia’s biggest markets, and our new facilities will help accelerate our growth.” Elisafan continued: “By expanding our innovation and manufacturing capabilities, we’re making it easier to co-create with customers, respond more quickly to rapidly changing consumer needs and bring new solutions to market faster.” Alongside the Jakarta office opening, DSM-Firmenich has completed an expansion of its Karawang manufacturing facility, increasing production capacity to support customer demand. The site has gained new drying technology for reaction and top-note products, which can process both high-fat and high-protein products. New culinary blending capabilities have also been introduced to improve production efficiency. Sustainability has been incorporated into the expansion, with the Karawang facility now powered by 100% green electricity. The company said electric heating is expected to reduce CO₂ emissions by approximately 300 metric tonnes per year, while heat recovery technology is expected to cut energy consumption by approximately 16%. Both sites were officially inaugurated this week, with DSM-Firmenich CEO Dimitri de Vreeze; Taste, Texture & Health president Maurizio Clementi; Perfumery & Beauty president and COO Emmanuel Butstraen; and chief communications officer Ingvild Van Lysebetten attending, alongside Indonesian and Asia-Pacific leadership teams.