A new network, led by the University of Southampton in the UK, aims to identify opportunities and barriers to growing more climate-resilient crops for the nation’s food supply. The project, named Novel and Underutilised Crop Network (NUCNet), will bring together researchers from around the UK in a coordinated effort to accelerate research into the local growth of lentils, chickpeas, sunflowers and other crops. It includes researchers from the Universities of Southampton, Dundee, Reading, and the National Institute of Agricultural Botany. The project has secured £645k of funding from the Biotechnology and Biological Sciences Research Council (BBSRC), part of the government’s UK Research and Innovation body. Researchers will work with farmers, retailers and community groups to see how we can utilise crops that are rarely grown in the UK today, but could be crucial to the nation’s future food security. Currently, UK farming is heavily reliant on a small number of crops including wheat, barley and oilseed rape. Extreme weather and new pests brought about by climate change could damage harvests, threatening the UK’s food security. As billions of pounds have already been lost due to floods and droughts, the network explained that diversifying what the UK grows and adding crops that are more resistant to extreme weather can make British farming more resilient. The new network aims to bring together experts around the country already working on this, stimulate new research activity and influence policy. It will engage with key stakeholders across the value chain, and is particularly interested in engaging with young people, who it describes as ‘the generation at the forefront of climate change who will experience this transition first-hand’. Mark Chapman, professor at the University of Southampton and the project’s lead, said: “There are a lot of unknowns about how this transition might take place, from the practical challenges facing farms to whether it is economically viable”. “The new network will coordinate research efforts to provide evidence for system level change to the UK food system. Crucially, this means engaging directly with producers, supermarkets and communities to understand their perspectives.”

Carnation, a brand under Nestlé, has launched its latest product: Pistachio Flavour Drizzle. The premium dessert sauce is designed to cater to the burgeoning market for innovative dessert toppings and flavour enhancers. Pistachio Flavour Drizzle combines a rich, roasted pistachio flavour with a smooth, creamy condensed milk base, making it a versatile addition for both commercial and home bakers. The new drizzle aims to elevate a range of desserts and beverages, providing food service operators with a convenient way to enhance their offerings. Pistachio Flavour Drizzle can be used to: Enhance desserts: Drizzle over pancakes, cheesecakes or ice cream sundaes to add a gourmet touch. Create dipping sauces: Serve alongside churros or fruit salads for an unexpected twist. Elevate beverages: Use as a decorative element on lattes, frappes or milkshakes, appealing to consumers seeking Instagram-worthy presentations. Danielle McAreavey, head of marketing for Carnation UK & Ireland, said: “The drizzle range is so quick and easy to use that you’ll be able to serve up impressive treats for friends and family every time”. This emphasis on convenience makes the new product particularly attractive to busy foodservice professionals looking to streamline their dessert offerings. Pistachio Flavour Drizzle will be available at major retailers including B&M, Home Bargains and online via Amazon starting mid-October. This launch expands Carnation's existing range, which includes popular flavours such as caramel and chocolate fudge, reinforcing the brand's commitment to innovation in the dessert market.

Butter Bike, the UK's challenger nut butter brand, is adding some festive flare to the spreads category with the launch of its latest seasonal line-up. Leading the range is a limited-edition Sage & Onion Stuffing Peanut Butter – a crunchy blend of deep-roasted, high-oleic peanuts infused with savoury herbs, garlic and crispy onion. The brand is also rolling out Gingerbread and Chocolate Orange flavours, aimed at capturing the demand for new twists on festive favourites. "This seasonal collection offers something truly unique and exciting for both adventurous home cooks and consumers looking to indulge in festive flavours," said Butter Bike founder Jeni Reeve. "We're confident these bold, premium products will stand out on shelves and delight shoppers." Crafted in the UK, the new peanut butters are vegan, gluten-free and packed with protein. The range is also free from added oils, artificial flavours and refined sugars. The Sage & Onion variety, in particular, is poised to be a conversation starter at holiday gatherings, blending savoury herbs and spices with the brand's signature crunchy peanut base. "Butter Bike is really pushing the boundaries of what consumers expect from nut butters," said industry analyst Mei Tanaka of London-based research firm Foodcast. "These limited-edition products tap into growing demand for unique, premium spreads that can elevate home cooking and gifting." Butter Bike's seasonal innovations come as the brand continues to disrupt the UK spreads category with its focus on bold flavours, natural ingredients and eye-catching design. The company has quickly gained distribution in major retailers like Selfridges and Whole Foods, as well as independent grocers across the country. "Butter Bike is really tapping into evolving consumer preferences for speciality, artisanal nut butters that offer an elevated experience," added Tanaka. "This festive line-up should help the brand further strengthen its position as a go-to challenger in the spreads aisle."

Glass Recycling Coalition (GRC) and the Glass Recycling Foundation (GRF) have officially merged under the GRF banner. This merger aims to create a streamlined organisation that will enhance the effectiveness of glass recycling initiatives across the US, particularly benefiting the food and beverage industry, which relies heavily on glass packaging. The newly unified Glass Recycling Foundation will serve as a single point of access for grants, industry programmes and technical resources, addressing critical gaps in the glass recycling supply chain. By consolidating efforts, the GRF intends to improve material recovery rates and quality, which are essential for food and beverage companies seeking sustainable packaging solutions. “Glass is infinitely recyclable and represents a valuable commodity for community recycling programmes,” said Scott DeFife, president of GRF. “By merging our organisations, we can more effectively unlock that value – scaling projects, enhancing material quality and ensuring that communities have the necessary tools to recycle more glass.” The merger is expected to streamline communications and consolidate grantmaking processes, making it easier for stakeholders in the food and beverage sector to access funding and technical assistance. The joint leadership team, comprising experts from both organisations, will oversee an expanded portfolio of projects, including a Materials Recovery Facility (MRF) certification programme and various data tools aimed at improving recycling practices. All existing projects and commitments will continue without interruption, ensuring that current grants are honored and that the mission to bolster US glass recycling remains steadfast. This continuity is crucial for food and beverage companies that depend on reliable recycling systems to meet their sustainability goals. “The coalition and foundation have always shared the same vision,” DeFife added. “Now, under one name, we can eliminate duplication, amplify successful initiatives and extend the reach of programmes that are already making a positive impact.” As the food and beverage industry increasingly prioritises sustainability, the merger presents an opportunity for companies to engage with a more robust framework for glass recycling. With consumer demand for eco-friendly packaging on the rise, access to improved recycling resources can help brands enhance their sustainability profiles and reduce their environmental footprints. Effective immediately, all future announcements, events and resources will be available through GRF. Stakeholders can expect updated branding and communication materials across GRF’s website and newsletters, reflecting the unified organisation’s commitment to enhancing glass recycling efforts. GRF is a non-profit organisation dedicated to raising and distributing funds for projects that address gaps in the glass recycling supply chain across the US. Supported by a network of sponsors and partners, GRF aims to advance glass recycling solutions that benefit communities and industries alike.

Taghleef Industries, a manufacturer of flexible packaging solutions, has unveiled a comprehensive rebranding and expansion of its Nativa product line, positioning itself at the forefront of sustainable packaging innovation. Originally introduced in 2010, Nativa has evolved from biaxially oriented PLA films into a robust portfolio that meets the increasing demands for high-performance, sustainable packaging solutions. With the addition of new materials like polyhydroxyalkanoates (PHAs) and enhanced barrier technologies, Nativa is set to meet new industry standards for biobased and biodegradable films. The updated Nativa portfolio features several product families, each designed to address specific market needs, including: Essential: PLA-based, biobased and industrially compostable films suitable for a wide range of applications. Premium: High-quality biobased solutions tailored for luxury products. Plus: Home compostable films made from a biopolymer mix, ideal for various applications. Protect: High barrier solutions for specialised applications, including: -Protect Essential: PLA-based, industrially compostable films with high barrier properties. -Protect Plus: Home compostable films with enhanced barrier features. Nativa films are designed to cover a wide range of food and non-food packaging applications, using existing converting and packaging technologies. This expansion not only enhances product offerings but also reinforces Taghleef's goal of making sustainability an industry standard rather than an exception. “The transformation of Nativa signifies our dedication to sustainable innovation and our leadership in the packaging industry,” said a spokesperson for Taghleef Industries. “As consumer preferences shift towards more sustainable solutions, Nativa is poised to meet these challenges with cutting-edge biobased and biodegradable films.” The films contribute to improving the sustainability of modern packaging by offering consumers options that reduce greenhouse gas emissions and post-consumer waste. These films have earned certifications such as the OK biobased-4 stars by TÜV Austria and approval for industrial composting according to the EN 13432 standard by DIN CERTCO. Once used, Nativa films can be disposed of in organic waste, where they biodegrade within six months under industrial composting conditions, turning into CO2, water and humus a nutrient for soil. However, if separate collection of organic waste is unavailable, these films can also be disposed of in residual waste and incinerated, producing renewable energy. While mechanical and chemical recycling of PLA is technically feasible, it is not yet economically viable. With a manufacturing presence in eleven countries and a production capacity of 500,000 metric tons of specialised films, Taghleef Industries continues to enhance its market position through research and development.

JDE Peet’s has unveiled a newly transformed innovation laboratory in Utrecht, the Netherlands, designed to accelerate the development of next-generation coffee products. This state-of-the-art facility reflects the company’s commitment to customer-led innovation and reinforces the strategic role of its global R&D centre. The innovative laboratory features a modular design that allows teams to rapidly create and test new coffee products, processes and packaging materials. The investment in this facility complements the recent opening of another innovation centre in Joure, also in the Netherlands, which focuses on advanced extraction and freeze-drying technologies, marking a combined investment of €8 million. Key areas of focus for the innovation lab include single-serve capsules, ready-to-drink formats, instant coffee and sustainable packaging solutions. The lab is also equipped with advanced processing systems aimed at reducing energy consumption, aligning with JDE Peet’s Common Grounds sustainability goals. Carolyn Adams, chief R&D officer at JDE Peet’s, said: “We’re proud that our next generation of coffee innovations will be developed in the home of our oldest and most beloved brands – Douwe Egberts". He continued: "Coffee is one of the most exciting and fast-evolving consumer categories, with new flavors and formats emerging almost every week. The agile, modular setup of our innovation lab enables us to rapidly respond to consumer insights and quickly scale new flavours and formats – whether hot, cold, wet or dry – to full factory production.” The lab is equipped with high-precision grinders, capsule fillers for single-serve espresso, and cutting-edge freeze-drying systems, including a -40°C freezer for next-generation instant coffee. Recent successes from this facility include the development of non-dairy creamers with improved nutritional profiles, energy-efficient roasting methods and home-recyclable paper packaging for freeze-dried instant coffee.

Arla Foods Ingredients is set to make waves in the protein bar market with the launch of its new concept, Easy Bite. This bite-sized protein snack aims to enhance the nutritional profile of protein bars without sacrificing taste or texture, addressing a growing demand among health-conscious consumers. The Easy Bite snack is crafted using Arla's customised whey protein solution, Lacprodan EasyBar, delivering an impressive 40% high-quality protein in a convenient 18g serving. Notably, it contains only eight ingredients, is high in fibre and is free from added sugars and fats, as well as maltitol. This formulation aligns with the increasing consumer preference for healthier snacking options, with a recent study indicating that 90% of global consumers consider snacking an essential part of their daily routine, influenced heavily by health considerations. Peter Schouw Andersen, senior director of performance nutrition at Arla Foods Ingredients, commented: “We’ve created this concept to respond to the biggest trends in the protein bar market. Taste and texture are still king, but health considerations are increasingly important – particularly for younger consumers." He added: "Easy Bite meets all these needs, offering a high-protein, low-fat, fibre-rich option that retains its softness without the need for a long ingredients list”. One of the standout features of Easy Bite is its ability to maintain a stable texture over a two-year shelf life, effectively avoiding the common textural deterioration often seen in protein bars. Easy Bite will be revealed during this year's SupplySide Global event.

Ajinomoto has initiated patent infringement lawsuits against Meihua Holdings Group of China and its affiliates, as well as FDJ of Japan. This legal action, filed in both the Guangdong High People's Court and the Tokyo District Court on October 9 2025, centres around the manufacturing processes for monosodium glutamate (MSG) products. Ajinomoto, a global leader in the production of MSG and the creator of the renowned umami seasoning Ajino-Moto, alleges that the manufacturing techniques employed by Meihua Group infringe upon its patented technologies. The company is seeking an injunction to halt the production and sale of these allegedly infringing products and is also pursuing damages for products that have already been sold in various markets. The Meihua Group, which operates a subsidiary in China, has been actively involved in the manufacture and distribution of MSG products both domestically and internationally. In addition to targeting Meihua, Ajinomoto's lawsuit also aims to prevent FDJ from importing and selling these products in Japan, further underscoring the cross-border implications of this dispute. Ajinomoto's commitment to research and development has been a cornerstone of its business strategy, with the company investing heavily in innovative manufacturing technologies for MSG. The firm asserts that the infringement of its intellectual property not only threatens its competitive edge but also hinders ongoing R&D efforts crucial for advancing the science of amino acids. In a statement, Ajinomoto outlined its dedication to protecting its intellectual property rights, asserting that "the continued pursuit of necessary measures to safeguard legitimate rights is essential for fostering innovation within the industry". The company’s long-standing expertise in amino acid research – spanning over a century – positions it as a formidable player in the global food and beverage landscape.

Mondi has developed a banana box packaging solution claimed to be as strong as a traditional box, but up to 10% lighter and made with around 40% recycled fibre. The solution was developed through a collaboration between Mondi, Ecuadorian banana exporter Incarpalm, trading partner Europcell, and a European importer. Mondi’s technical team for containerboard aimed to discover whether the standard banana box could be made lighter and more sustainable without compromising on strength. Through the collaboration, the teams redesigned the structure and paper composition of the traditional banana box, testing multiple scenarios to balance durability, weight and humidity resistance. The new concept combines Mondi’s ProVantage SmartKraft Brown solution, known for its high strength and protective qualities, with its ProVantage Frescoflute, a semi-chemical fluting that enhances firmness in lightweight packaging boxes. To validate performance under real-world conditions, a full-scale production trial took place in Ecuador in summer 2024. Bananas packed in the new boxes were shipped to Europe over a 33-day journey, with sensors monitoring humidity and temperature. According to Mondi, despite extreme humidity levels of up to 100%, the boxes maintained their integrity throughout transit. Marek Motylewski, technical service expert for containerboard products at Mondi, said: “Seeing the new box perform under such tough conditions was incredibly rewarding. It started as a question on a customer visit and turned into a solution that delivers measurable benefits for the entire supply chain.” Mondi confirmed that the innovation has already sparked interest from other fruit exporters and retailers. It expects demand to rise amid upcoming regulations, including a 2026 EU ban on plastic wrap inside banana boxes. “This project shows what’s possible when we combine technical expertise with open collaboration,” said Gijs Huisman, sales director at Mondi Containerboard. “It’s a great example of co-creation that delivers tangible results in strength, sustainability and supply chain efficiency.”

Lay's, the world's top-selling potato chip brand, is undergoing its biggest visual identity refresh in nearly a century as it looks to highlight its farm-grown roots and commitment to quality ingredients. The new branding, created by PepsiCo's in-house design team, puts a stronger focus on the humble potato at the heart of every Lay's chip. Enhanced photography showcases the golden colour, crisp texture and bold flavours that have made the brand a global snacking staple. Alongside the visual overhaul, Lay's is also removing artificial flavours and colours from artificial sources across its core US product lineup by the end of 2025. The brand's Baked and Kettle Cooked varieties are also getting ingredient updates, using oils like olive and avocado to reduce fat content. "This redesign is a love letter to our origins," said Carl Gerhards, PepsiCo's senior director of design for the Lay's brand. "We wanted to create a flexible system that honours Lay's famous flavours while bringing the potato and rich farm imagery to the forefront." The new Lay's packaging features a warmer, more distinct sun icon, along with 'Lay's Rays' beaming from the logo – a nod to the sunlight that helps potatoes grow. A refined colour palette takes inspiration from Lay's ingredients, while photography showcases the brand's crunch and seasoning. Importantly, the iconic red Lay's ribbon remains a central element, linking the brand's heritage to its modern evolution. "At Lay's, delighting our consumers goes beyond bold flavours – it's about delivering trusted quality from farm to bag," said Denise Truelove, SVP of marketing for PepsiCo Foods US. The timing of the overhaul is strategic, as Lay's approaches its 100th anniversary. The brand, which is the #1 potato chip in America and globally, is looking to strengthen its position by emphasising its commitment to quality ingredients and transparency.

Italian Wine Brands has agreed to sell its site in Valle Talloria, Italy, to Caffo Group, for the production of Caffo’s Cinzano Italian vermouth and sparkling wine brand. Located within the province of Cuneo in Piedmont, Italy, the facility will become home to the production and historical archive of the Cinzano brand following the transaction. Caffo, headquartered in Calabria, Italy, is well-known for its Amaro del Capo liqueur. The company acquired Cinzano from Campari earlier this year in a €100 million deal , which formed part of Campari’s strategy to concentrate on its core spirits business and reduce operational complexity. Through its subsidiaries IWB Italia and Giordano Vini, Italian Wine Brands has now signed a binding offer with Caffo for the sale of the Valle Talloria industrial hub. The completion of the deal is subject to certain conditions, including the definition ad signing of final agreements. If these conditions are met, the transfer is expected to take place by the end of 2025. The financial terms of the deal have not been disclosed at this stage. In a statement, Italian Wine Brands said: “We are delighted with this agreement undertaken with the Caffo Group, which, if finalised, will lead to the new development of the Valle Talloria asset while also enhancing the local area with a world-renowned brand.” Caffo Group commented: “The Cinzano company, founded in 1757, is among the oldest Italian wineries and one of the first brands to be exported worldwide, concurring to create the very concept of Made in Italy”. “Today, Cinzano is distributed in over 100 countries, and this project represents an extraordinary opportunity to relaunch the production site and strengthen the link between Piedmontese tradition and international development.”

Cult coffee brand Grind has joined forces with disruptive cereal maker Surreal to create a limited-edition high-protein Tiramisu-flavoured cereal, blending two morning staples into a nutritious breakfast option. The Grind x Surreal Tiramisu Cereal, available online and in select UK retailers, aims to deliver the rich, espresso-infused flavours of the classic Italian dessert, but with a healthier nutritional profile. Each serving packs 15g of protein and less than 1g of sugar, making it a protein-packed alternative to traditional sugary cereals. David Abrahamovitch, founder and CEO of Grind, commented: "Most people pour coffee next to their cereal. We thought – why not just put it into the cereal? Tiramisu for breakfast without getting judged feels like progress." The collaboration brings together two brands known for shaking up their respective industries. Grind has been on a mission to make craft coffee more accessible through ethical sourcing, sustainable production, and premium quality. Meanwhile, Surreal has been redesigning cereal as a healthy, high-protein breakfast option that still delivers the nostalgic flavours consumers crave. "Coffee and cereal – two morning classics, together at last. Now we just need to find a way to add a toothbrush and we're all set," joked Jac Chetland, co-founder of Surreal. In addition to being protein-rich, the Grind x Surreal Tiramisu Cereal is also vegan-friendly, gluten-free and high in fibre, positioning it as an appealing breakfast or snack option for health-conscious consumers. The limited-edition collaboration is available to purchase online through the Grind and Surreal websites, as well as via the Zapp delivery app. It can also be found in select retail locations, including Whole Foods and Selfridges stores across the UK.