Max Levchin The Coca-Cola Company has announced the election of Max Levchin, a noted entrepreneur and co-founder of PayPal, to its board of directors. The appointment is aimed at enhancing the company’s technological capabilities as it navigates an increasingly competitive beverage landscape. Levchin, 50, brings a wealth of experience in technology and entrepreneurship, having co-founded Confinity, which later evolved into PayPal. His tenure as chief technology officer at PayPal ended with its acquisition by eBay in 2002. Since, Levchin has launched several successful ventures, including Slide, which was acquired by Google, and Affirm, a fin-tech company that offers installment payment solutions and went public in 2021. James Quincey, chairman and CEO of The Coca-Cola Company, said: “Max has a tremendous background in technology, including the development and growth of successful companies. He will bring great perspectives to Coca-Cola as technology continues to reshape the way we do business.” Levchin's appointment comes at a time when the beverage industry is increasingly leveraging technology to enhance operational efficiency, customer engagement and new product offerings. Coca-Cola's ongoing transformation includes reducing sugar content across its portfolio and introducing new, healthier beverage options. By integrating Levchin’s insights, the company aims to further enhance its digital strategies and product development initiatives. Levchin has also served on the boards of several notable technology companies, including Yelp and Yahoo, underscoring his extensive involvement in the tech sector. His expertise is expected to guide Coca-Cola as it explores new avenues for growth in a rapidly evolving market. In addition to Levchin's election, Coca-Cola declared a regular quarterly dividend of 51 cents per common share, payable on December 15 to shareholders of record as of 1 December. This consistent dividend underscores the company's commitment to delivering value to its investors while pursuing growth strategies.

Nestlé is set to reduce its workforce by 16,000 positions, representing approximately 6% of its global staff, as new CEO Philipp Navratil accelerates a strategic turnaround for the company. The company announced these cuts will take place over the next two years, coinciding with a heightened focus on cost efficiency and operational effectiveness. In a statement released today (Thursday 16 October 2025), Navratil highlighted the need for rapid adaptation in a changing market landscape. "The world is changing, and Nestlé needs to change faster," Navratil commented. "This will include making hard but necessary decisions to reduce headcount over the next two years. We will do this with respect and transparency." Trade union Unite has responded to the Swiss food and beverage giant's decision to cut jobs, saying that it will "fight for every job". Unite general secretary Sharon Graham commented: "Nestlé is a profitable company, selling billions of produce every month. Job losses are simply unacceptable. Unite will not allow our members to be the victims of any attempt to put profits before jobs." This decision comes as part of a broader initiative to enhance profitability, with the company raising its cost-saving target from 2.5 billion Swiss francs (approx. $2.8 billion) to 3 billion francs (approx. $3.7 billion) by the end of 2027. Navratil, who previously led the Nespresso division, was appointed CEO last month following the ousting of Laurent Freixe , who was removed amid a scandal involving personal conduct. The leadership shakeup also saw chairman Paul Bulcke resign earlier than planned , with former Inditex CEO Pablo Isla stepping in as his successor. This transition has created a period of uncertainty within the company, known for its traditionally stable corporate culture. The new leadership faces the dual challenge of reviving volume growth while addressing governance issues that have surfaced in recent months. Although Navratil has indicated he will largely continue Freixe’s strategic direction, stakeholders are keenly watching for any additional insights into his plans for revitalising Nestlé's brand portfolio and market presence. Despite the impending job cuts, Nestlé reported stronger-than-expected third-quarter sales, attributed to higher prices and increased product volumes. This performance suggests that the company is experiencing a rebound in demand, albeit alongside significant operational restructuring.

Roquette has expanded its Nutralys portfolio with two new solutions, a textured wheat protein and a textured pea protein. The launch marks the country’s entry into textured wheat, with both solutions designed to help manufacturers meet growing demand for nutritious, affordable and sutainable proteins. Nutralys T Wheat 600L, the group’s first-ever textured wheat protein, has been developed in response to evolving consumer preferences for fibrous, chicken-style meat alternatives. It features extended, meat-like fibres said to provide the authentic chewiness and tenderness crucial for mimicking the texture of real chicken. Its naturally light colour enhances visual appeal, reducing the need for additional processing or colouring and simplifying production. The solution has over 60% protein content, supporting the development of high-protein products. Additionally, it is compatible with a broad range of equipment and supports high yield potential according to Roquette, resulting in more cost-effective processing compared to high-moisture extrusion. At a time when ingredient transparency and responsible sourcing are key priorities, Roquette emphasised that the wheat is sustainably sourced in Europe, ensuring a reliable supply chain. The new pea solution, Nutralys T Pea 700XC , is designed for ‘heartier applications,’ Roquette said in a press release. The solution is a large-chunk textured pea protein with 70% protein content and good thermal resistance. It is ideal for plant-based ready meals, sauces and traditional recipe such as goulash or bourguignon. According to Roquette, it retains its bite, juiciness and appearance after cooking or reheating, and requires minimal hydration. It also does not rely on restructuring, helping simplify formulations and shorten ingredients lists.   Catherine Touffu, head of global proteins extrusion business line at Roquette, said: “These latest innovations reflect our continued commitment to supporting partners as they cook up new possibilities in plant-based and hybrid meat”. “They reflect our strategy to go beyond imitation and deliver the building blocks for next-generation food experiences. As market expectations evolve, we will continue to bring more functional ingredients to the table, alongside fresh insights, seasoned expertise, and a shared vision to move the alternative protein space forward.” The new solutions join existing options in Roquette’s Nutralys plant protein portfolio, which also includes proteins from rice and fava bean.

Miguel Freitas Once a niche wellness topic, gut health has become a global obsession – but awareness isn’t the same as understanding. 🦠 Miguel Freitas, vice president of nutrition and scientific affairs at Danone North America, speaks to FoodBev about why confusion persists and how brands can help consumers turn gut health curiosity into real results. In the early 2000s, gut health was largely considered a niche concern, and ‘gut microbiome’ was far from a mainstream term. Fast forward to today, gut health has become a cornerstone of how consumers think about overall wellness, with the global probiotics market alone expected to reach $119.5 billion by 2030. While the abundance of products claiming to support gut health gives consumers many different options, it can also make it challenging to discern which products truly deliver the benefits they seek. For food and beverage manufacturers in the business of health-promoting foods, keeping a pulse on consumers’ understanding of this space is essential. This is especially true in light of the growing body of evidence that suggests gut health and the gut microbiome are linked not only to the function of your digestive tract, but also to immune health, mental wellbeing, sleep quality and more. To that end, we recently commissioned a consumer survey to assess changes in interest and understanding over time and identify persistent gaps that represent opportunities for both brands and health care professionals to educate. Survey snapshot Interest is up while understanding lags Our national survey of 1,008 US adults was conducted in December 2024 as a follow-up to a similar survey we commissioned three years prior. Overall, it found that while awareness is on the rise (Google searches for 'gut health' have more than doubled in that time), interest appears to be outpacing education and confusion remains. Let’s start with interest. The survey revealed that a whopping 84% of Americans have become more interested in foods or products that support gut health, and the majority are familiar with probiotics (88%, up 4% from 2021), prebiotics (76%, up 11% from 2021) and postbiotics (60%, up 11% from 2021). That said, it also revealed persistent knowledge gaps that must be addressed if consumers are to best leverage the science in pursuit of their individual health goals. For example: 41% remain unaware of the gut microbiome 50% don’t realise it influences gut health 56% don’t connect it to immune health 63% overlook its link to mental wellbeing 54% don’t associate it with healthy ageing 61% underestimate its role in sleep quality 73% don’t know it’s established early in life Most people have difficulty identifying the eating patterns that best support gut health, with only one in ten able to correctly identify a Flexitarian eating pattern, which emphasises plant-based foods while also incorporating nutrient-rich animal foods, as a diet that best promotes gut health over more restrictive diets like keto or paleo. Microbiome myths How a cluttered landscape impacts decision-making Our survey shed light on several persistent myths that could be making it difficult for consumers to navigate gut health-promoting products in an increasingly crowded category. Myth #1: All 'live and active cultures' are probiotics Fact: While 44% of consumers who are familiar with probiotics assume all 'live and active cultures' qualify (down just 3% from 2021), not all bacteria are created equal. Live and active cultures only qualify as probiotics if the specific bacterial strains included have been studied and shown to provide a health benefit. Myth #2: All fermented foods and beverages contain probiotics Fact: While 49% of consumers familiar with probiotics believe fermented foods and beverages like kombucha, sauerkraut or sourdough bread automatically contain them (down just 3% from 2021), that’s not always the case. The bacteria used to ferment these products may not be considered probiotics, and many undergo processes like pasteurisation and baking that kill the live microbes, probiotic or not.   Myth #3: Probiotic supplements are equivalent to probiotics in food Fact:  While 45% of consumers familiar with probiotics believe probiotic supplements are equivalent to probiotics in food (down just 2% from 2021), foods, like yogurt, are often considered a better vehicle for probiotics because they help buffer stomach acid, which can help probiotics reach the intestine intact.   Myth #4: Prebiotics and probiotics do the same thing for your body Fact: While 71% of consumers familiar with probiotics think prebiotics do the same thing for the body (down just 4% from 2021), they actually support gut health in distinctly different ways. Probiotics are live microorganisms that have been shown to benefit health, whereas prebiotics are typically fibres that feed the good bacteria already in your gut. Both are important for gut health and gut microbiome support. From interest to impact How brands can help bridge the gap The surge in consumer interest around gut health is more than a passing trend, it is a shift in how consumers define what it means to be well. Our survey proves that there is still work to be done in educating people about how to support the microbiome in meaningful ways and best unlock its potential for overall well-being. For the food and beverage industry, the opportunity is clear: consumers are paying attention to gut health, and it is essential that, as we continue to respond to consumers’ desire for products to support gut health, we help them take informed action rather than add to the confusion. To lead in this space, brands must prioritise both science-backed product innovation and claims rooted in research. With an emphasis on research, clarity and accessible, everyday solutions, we as an industry can help bridge the gap between interest and impact, empowering consumers with the knowledge they need to turn gut health awareness into lifelong, health-promoting habits.

Coffee technology company Cropster has acquired Firescope, a South Korean developer of roasting software, strengthening its presence in the Asian speciality coffee market. Firescope, which serves more than 3,000 small roasters across Korea, Japan and other parts of Asia, will become Cropster’s new regional sales and support hub. The company’s self-service roasting platform will be integrated into Cropster’s software suite over the next year and made available to customers globally. Founded in 2008 and headquartered in Austria, Cropster develops software used by coffee producers, roasters and cafés in more than 100 countries. Firescope, based in South Korea, provides data tools that help small roasters improve consistency and efficiency in their operations. Firescope will continue to operate as a standalone product before being fully integrated into Cropster’s platform. The companies said customers will see no disruption during the transition. Andreas Idl, co-founder and CEO of Cropster, said “Our vision is to digitalise the entire coffee supply-chain from initial production, through the roasting and sales process, to high-quality distribution through cafés. Firescope is an important part of the puzzle but we intend to acquire several more companies to realise our ‘crop-to-cup’ vision.” Jason Jin, co-founder and CEO of Firescope, commented: “Firescope’s success in South Korea and other Asian markets laid the foundation for our next phase. Joining Cropster provides us with the resources and reach necessary to bring our solutions to small roasters worldwide. We’re excited to join Cropster, whose deep industry expertise will help us improve how roasters access and utilise data to grow.” Ralph Karg, director at Verdane, added: “With the acquisition of Firescope, Cropster can now connect passionate micro roasters to its ecosystem, helping them bring their speciality coffee products into the global supply chain to support growth. Asia plays a vital role in the expansion of specialty coffee, and with this agreement, Cropster is now positioned as the leading provider throughout the region."

The Good Food Institute (GFI) Asia Pacific has initiated a partnership with South Korea’s World FoodTech Council, focused on accelerating domestic alternative protein innovation. The World FoodTech Council is a national consortium with over 3,300 members. Its work centres around establishing global standards, certification support systems and international cooperation on emerging food technologies. A memorandum of understanding (MOU) was signed by the two organisations during a ceremony in Seoul today (15 October 2025) at the World FoodTech Conference. The ceremony was attended by GFI APAC chief executive officer, Mirte Gosker, and World FoodTech Council co-chair Ki Won Lee. In a keynote speech during the conference, Gosker said: “For more than a decade, South Korea has invested more money into scientific R&D as a percentage of GDP than any other Asian country – an asset the country is now leveraging to become an alternative protein powerhouse”. She added: “Just as Asia was early in understanding the untapped potential of renewable energy technologies to satisfy soaring global demand, every country will inevitably need innovative ways to make more meat with fewer resources – and our region is once again laying the groundwork to sell the world what it needs”. Under the MOU, the two organisations will collaborate to support strategic regulatory policies on novel foods in Korea, strengthen domestic R&D initiatives, and catalyse new scientific talent development pathways for researchers in adjacent fields. World FoodTech Council’s Lee commented: “Food-tech tackles the defining challenges of our era – from population growth and climate change to public health in the age of AI. In partnership with GFI, we are committed to positioning K-FoodTech as a key driver of the future food system and a leader in this transformative industry.” Plant-based kimbap, courtesy of Korean start-up Unlimeat © Unlimeat Innovation in Korea’s alternative protein ecosystem has been making good progress over the past year, with GFI currently working to establish GFI Korea, led by its South Korea start-up lead Yeonjoo La. In December 2024, North Jeolla Province announced the launch of its Food Tech Research Support Center, a facility dedicated to plant-based food development and set to open next year. During the same month, the Food Tech Industry Promotion Act was enacted to establish a foundation for the convergence of the food industry with cutting-edge technologies, due to go into effect this December with South Korea’s Ministry of Agriculture, Food and Rural Affairs (MAFRA) as the responsible agency. In March 2025, Korea announced the launch of an additional Food Tech Research Support Center, this time focused on cultivated meat, set to open in 2027 with support from MAFRA. GFI noted that while Korea is making exciting developments in the space, it still observes a ‘structural gap’ in the integration of the country’s expertise within global discussions. For example, at this year’s AltProtein Asia scientific symposium – co-hosted by GFI APAC at Singapore’s Bezos Centre for Sustainable Protein – scientists joined from Singapore, China, Japan, Australia and New Zealand to exchange knowledge on tackling technical bottlenecks hindering taste, scale and price parity for alternative proteins. In 2026, GFI said it will ensure Korea is ‘not just present, but takes a central role’ in the dialogue, directly benefitting Korean researchers and allowing others to benefit from their expertise. GFI’s South Korea start-up lead, La, commented: “South Korea is home to one of Asia’s most advanced tech ecosystems, including 10 biotech innovation and manufacturing clusters, dozens of alternative protein companies, and the highest number of researchers per capita of any country on Earth”. “By connecting Korea’s scientists, policymakers and technologists with their overseas counterparts, we can supercharge plant-based and cultivated meat development, rapidly increase regional regulatory knowledge-sharing, and create an impact far greater than the sum of its parts.”

Lidl GB (Great Britain) has outlined a groundbreaking £30 billion investment in British food and farming over the next five years. The commitment, which represents a 100% increase over their previous investment, aims to bolster the resilience and sustainability of the British supply chain while enhancing the quality and value of products offered to consumers. Richard Bourns, chief commercial officer of Lidl GB, said on a LinkedIn post: “This isn’t just a number. It’s a strategic, long-term commitment that places British farmers, growers and suppliers at the heart of our growth plans.” The initiative is designed to provide 650+ British suppliers, along with numerous farmers and growers, with the stability and confidence needed to invest in their operations and innovate for the future. Lidl’s investment will focus on several critical areas: Security for British suppliers: By backing local suppliers, Lidl aims to foster an environment where suppliers can thrive, ensuring a steady supply of quality products for consumers. Bourns noted: “Backing British delivers security for British suppliers, providing the confidence and stability they need to invest and innovate”. Sustainable growth: The retailer plans to establish long-term partnerships with suppliers to lay the groundwork for sustainable practices in farming and food production. “This is about more than shelf space. It’s about long-term partnerships with the farmers, growers and producers who make it all possible,” Bourns added. Market-leading value for customers: Lidl intends to leverage these partnerships to continue delivering unbeatable value on quality British products, meeting the growing demand from consumers for locally sourced goods. “We’re here for the long haul,” Bourns stated, reinforcing Lidl’s commitment to its suppliers and customers alike. Bourns also highlighted the importance of collaboration with suppliers: “Our success is rooted in the brilliance of the suppliers we work with. We’re extremely proud to back British businesses, supporting a resilient and sustainable supply chain for the future.” As the fastest-growing bricks-and-mortar supermarket in the UK, Lidl says it recognises its expanding responsibility within the British food system. The retailer’s commitment includes significant investments in various sectors, such as: LEAF-certified produce: Lidl aims to source 100% of its fruit and vegetables from LEAF-certified farms, promoting sustainable farming practices. Investment in British beef: The company is allocating £1.5 billion specifically for British beef , ensuring that local farmers benefit from increased demand. Water stewardship initiatives: Lidl is also focusing on sustainable water management practices to support farming sustainability.

The Compleat Food Group’s meat alternative brand Squeaky Bean has expanded into the hot pie category with a new fermented vegetable pie line. Claimed to be a first-to-market innovation, the plant-based pies feature rich, savoury flavours from the fermented vegetables – according to the brand, this enables a kind of umami depth typically associated with meat. They are launching in two varieties, Braised Veggie Pie and Spanish Chorizo Style Pie, now available in Tesco stores across the UK at an RRP of £3.75 per 209g pie. Braised Veggie Pie includes chestnut mushrooms, beetroot and onion with a rich stout gravy and warming spices, complete with a puff pastry lid for an indulgent and comforting option. Meanwhile, the Spanish Chorizo Style Pie celebrates Mediterranean flavours, combining creamy butter beans, courgettes and a fermented vegetable filling, also topped with puff pastry. Squeaky Bean said the inclusion of butter beans marks the beginning of a new direction for the brand, with ‘more bean-based innovation to come’. This aligns with increasing consumer interest in more ‘natural’ and veg-led options, while the pies’ fermented vegetable ingredients also tap into the rising popularity of gut-friendly foods. The pies are chilled and designed to be oven-cooked within 30 minutes, designed to provide a convenient main course option for any consumer, whether vegan, vegetarian or flexitarian. Yvonne Adam, chief marketing officer at The Compleat Food Group, said: “At Squeaky Bean, we’re always looking for ways to inject plant-based excitement into other categories, and we identified an opportunity with pies. The hot pie category is now worth £424 million and vegan pies are growing at over 14% in value, so it’s the perfect time for us to bring something new to the table.”

Balchem, a manufacturer of speciality ingredients for human nutrition, has unveiled its StabiliPro excipient portfolio, specifically designed to stabilise probiotic formulations and extend their shelf life. The probiotic market, currently valued at approx. $73 billion, is projected to soar to $110 billion by 2030, driven by consumer demand for products that support gut health, immunity and overall wellness. However, manufacturers in the dietary supplements and functional food and beverage sectors face significant challenges in formulating effective probiotic products. Key hurdles include regulatory compliance, maintaining probiotic viability and ensuring product stability throughout the supply chain. Probiotics are particularly sensitive to environmental factors, making their preservation a critical concern for food, beverage and supplement manufacturers. StabiliPro aims to address these challenges by enhancing probiotic stability and reducing the need for excessive probiotic overages in formulations. This not only ensures product efficacy but also contributes to cleaner label offerings, a growing consumer preference. Josephine Nakhla, strategic marketing and business development manager at Balchem, said: “The probiotics market is growing rapidly and shows no signs of slowing down, so solutions like StabiliPro are essential for functional food, beverage and dietary supplement innovators". He added: "This launch marks another key milestone in our mission to deliver trusted, innovative and science-based solutions to our customers”. The StabiliPro portfolio is positioned as a versatile, multifunctional excipient that can be integrated into a variety of formulations, providing manufacturers with the tools needed to create effective, cost-efficient probiotic products. By ensuring the maintenance of probiotic integrity, Balchem aims to empower brands to develop new and improved probiotic innovations that resonate with health-conscious consumers. Balchem will showcase StabiliPro at SupplySide Global 2025, scheduled for October 27-30 in Las Vegas.

Nissin Foods is introducing a twist to the Thanksgiving table with the launch of its limited-edition Cup Noodles Turkey Dinner and Pumpkin Pie flavours, aiming to redefine the holiday dining experience. Available exclusively at Walmart locations nationwide for just $1.18 per cup, these innovative offerings are designed to bring convenience and festive flavours to consumers looking for quick meal solutions during the holiday season. The flavours promise to deliver the essence of a traditional Thanksgiving meal in a matter of minutes. The Turkey Dinner flavour features a rich, herb-seasoned turkey broth complemented by sweet corn, tangy cranberries, crisp green beans and tender noodles, all crafted to evoke the familiar tastes of the holiday. Meanwhile, the Pumpkin Pie flavour combines satisfying pumpkin with caramelised brown sugar and signature pie spices, offering a dessert experience that is both convenient and reminiscent of homemade treats. Priscila Stanton, senior vice president of marketing at Nissin Foods USA, said: “Nothing can dampen the holiday spirit quicker than a dry Thanksgiving meal. With Cup Noodles Turkey Dinner and Pumpkin Pie, we’re delivering the full Thanksgiving experience – from main course to dessert – in minutes with the moist, slurpable goodness our fans crave.” Nissin’s collaboration with Walmart, the largest retailer in the US, positions these new flavours for maximum visibility and accessibility. By offering these seasonal products through Walmart's extensive network, Nissin aims to capture the attention of both loyal customers and new consumers seeking convenient meal options during the busy holiday season. This launch continues Nissin's tradition of flavour innovation, following successful releases such as Dill Pickle and Campfire S'mores. The company is leveraging social media to engage with consumers, tapping into holiday food debates and creating shareable content that highlights the new flavours.

Ricky Khetarpaul Liquid Death has announced the appointment of Ricky Khetarpaul as chief financial officer. With over 20 years of experience in the beverage industry, Khetarpaul's leadership is expected to bolster Liquid Death's ambitious growth plans as the company expands into new categories, including the lucrative energy drink segment. Khetarpaul joins Liquid Death from Health-Ade, where he played a pivotal role in steering the brand to become the top-performing kombucha label in the market. His experience encompasses key positions at prominent beverage companies such as Lavazza North America and PepsiCo, where he managed substantial revenue portfolios and contributed to significant brand scaling. Mike Cessario, founder and CEO of Liquid Death, said: "As we enter this next chapter of scale across all of our categories, Ricky will play an instrumental leadership role". Khetarpaul's appointment comes at a critical time for Liquid Death, which has successfully established itself in the mountain water and flavoured sparkling water categories. The company is now poised to leverage its entertainment-driven marketing strategy to capture market share in the $23 billion energy drink sector, anticipated to launch in 2026. Liquid Death has distinguished itself through innovative marketing tactics that resonate with health-conscious consumers. The brand's unique approach has made it one of the fastest-growing ready-to-drink tea among the top ten brands, significantly outpacing category growth. Notably, its recent product launches, including the limited-edition Cereal Criminal collaboration with Fruity Pebbles, have set new records in consumer engagement and sales. The company's success can be attributed to its focus on sustainability and health, packaged in an entertaining format that appeals to younger demographics. Liquid Death is also enhancing its distribution capabilities, recently announcing a partnership with Big Geyser, one of the largest non-alcoholic beverage distributors in the US. This agreement is expected to solidify the brand's footprint in key markets, particularly New York, which is crucial for beverage sales. Khetarpaul’s background in building national retail distribution networks will be vital as Liquid Death aims to expand its presence across convenience stores, grocery chains and entertainment venues. The brand has already established strategic partnerships with Live Nation and MSG, facilitating the sale of its products at major events and venues.

Arla Foods is expanding its site in Lockerbie, Scotland, with a new UHT and lactose-free Centre of Excellence, as well as a new anaerobic digestion plant. The investments come as the dairy cooperative celebrates 50 years since the opening of the Lockerbie site, which has now become one of the UK’s largest cheesemaking facilities. Following a recent £34 million project to upgrade the site’s cheddar facilities, the new UHT and lactose-free Centre of Excellence is being initiated through a partnership with technology provider SPX Flow, supported by a £90 million investment. The solution was designed around Arla’s agreed targets for minimising water, energy and waste in line with broader sustainability goals for the dairy industry. In addition to the Injection UHT solution, the retrofitted Creamery has been upgraded with several other technologies from SPX Flow. These include a Flex-Mix Instant Mixer for vacuum mixing, Q055 Energy-Saving Plate Heat Exchangers, and assorted pumps and valves. Fran Ball, SVP of UK supply chain at Arla Foods, confirmed that the new Centre of Excellence will bring 90 new roles to the local community. She said: “This is a landmark moment for Lockerbie. As we celebrate 50 years of production, we’re also unlocking the site’s next era with significant investment to power future growth.” Arla has also nearly completed construction of its second anaerobic digestion plant at the Lockerbie creamery, backed by £20 million. It will help to turn waste from whey permeate – a byproduct from cheesemaking – into renewable energy by supplying bio-methane into the gas grid. These recent upgrades form part of a wider £144 million investment programme from Arla, spanning several years. The Lockerbie site currently takes in over 600 million litres of milk every year, producing around 200 million litres of fresh bottled milk and 42,000 tonnes of cheese. Mairi Gougeon, Scottish Cabinet Secretary for Rural Affairs, Land Reform and Islands, opened the new cheddar facilities at the site. She commented: “Our food and drink industry is uniquely placed to grow the economy, with the Scottish dairy sector valued at more than £560 million in 2024, and this project shows this can be done, whilst also reducing emissions.”. “The scale of investment here represents a real boost to the local economy, strengthens vital partnerships with Scottish farmers and suppliers, and sends a clear signal of confidence in the future of Scotland’s dairy sector.”