Meiji is set to launch a new line of functional yogurt products designed to address blood sugar management. The 'Meiji Haemoglobin A1c Countermeasure Yogurt' and 'Meiji Haemoglobin A1c Countermeasure Yogurt Drink Type' will be available nationwide starting October 14 2025. This product introduction marks a significant advancement in the functional food sector, as it features MI-2 lactic acid bacteria, which have been linked to lowering elevated haemoglobin A1c levels in healthy individuals. The yogurt products come in convenient 112g portions and are positioned as a daily dietary supplement that can be easily incorporated into consumers' routines without the concern of added sugars. Each serving retails at 161 yen (approx. $1.05), making them accessible to a broad audience. Haemoglobin A1c (HbA1c) is a critical biomarker for blood sugar control, providing insights into average blood glucose levels over a period of one to two months. The launch of these products responds to an increasing consumer focus on health and wellness, particularly regarding diabetes management and overall metabolic health. As the prevalence of diabetes and pre-diabetic conditions rises globally, Meiji aims to capture a segment of health-conscious consumers seeking functional foods that contribute to better health outcomes. Research supporting the efficacy of MI-2 lactic acid bacteria indicates its potential role in managing HbA1c levels among individuals with high-normal ranges. The company emphasises that while the products are designed to support blood sugar control, they are not classified as medicines and have not undergone government evaluation for their health claims.

UK-based functional beverage brand Moju has expanded its range of immunity shots with the new Honey Lemon variant. Launching into the brand’s Immunity Blends porfolio, the Honey Lemon 420ml Dosing Bottle joins Moju’s other multi-serve health shot offerings. It aims to deliver a fresh twist on the familiar ginger, honey and lemon combination, a go-to remedy for many British consumers during the winter cold and flu season. Moju said its latest variety offers a more approachable ‘slow-burn soother’. Fresh peruvian ginger is combined with zesty lemon and soothing honey in a blend designed to deliver both flavour and functionality. It can be shot straight for a spicy yet sweet kick, or diluted with hot water for a more warming option. This dual functionality responds to consumer feedback – Moju revealed that 75% of panellists in its research said they would be very likely to dilute with hot water as a soother. Like Moju’s other offerings, Honey Lemon is crafted in small batches and made with cold-pressed ingredients. Each 60ml shot delivers a natural source of vitamin C and the NHS-recommended daily intake of 10μg of vitamin D3, suitable for both the colder months and year-round immunity support. Amid growing interest in functional shots, Moju said it identified an opportunity to target consumers who were ‘intrigued’ by its ginger shots but ‘hesitant’ about their heat. Honey Lemon hits two out of five on Moju’s ‘spice-o-meter,’ providing a ‘smoother entry point’ for these shoppers. Rich Goldsmith, CEO and co-founder of Moju, said: “At Moju, we’re driven by the belief that nature provides the most powerful and effective ways to power a healthy lifestyle. Our mission is to harness these potent and nutritious ingredients delivering them in bold, uncompromising, yet convenient ways.” He added: “With Honey Lemon, we’re excited to reimagine something familiar and nostalgic with a fresh, natural and punchy Moju twist that can be easily incorporated into your daily routine, either shotted straight for a morning boost or mixed into warm water and sipped hot for a soothing kick.” The new Honey Lemon variant will be available exclusively at Sainsbury’s and via Moju’s website from today (8 October 2025) with an RRP of £5.95.

Italian food-tech company Foreverland, a producer of cocoa-free chocolate alternatives, has expanded its production capacity with the opening of its first manufacturing plant in Puglia, Italy. The facility will have the capacity to produce over 500 tonnes of Choruba, the start-up’s flagship chocolate alternative ingredient, each year. Choruba is a cocoa-free ingredient made from resilient Mediterranean crops, such as carob, pumpkin seeds and chickpeas. It aims to replicate chocolate’s indulgent flavour and mouthfeel but with a significantly lighter environmental footprint. Through this, Foreverland said it can address both consumer expectations for indulgence and the urgent sustainability challenges facing the cocoa sector – which is being impacted by climate pressures, price volatility and supply shortages – helping manufacturers to reduce reliance on cocoa. The new plant marks a key milestone in Foreverland’s growth strategy. It will provide the company with the capability to run industrial trials with larger clients, secure small and medium-sized business customers, and deliver a steady and scalable supply of cocoa-free chocolate alternatives. The site includes a dedicated pilot fermentation room, enabling the team to test and refine processing steps flexibly, while protecting know-how and validating unit economics. Alongside the new plant, Foreverland has announced a new retail product partnership, the company’s fourth to date. It will team up with Italian protein snack brand Small Giants to launch Choruba Protein Bites – a peanut butter and chocolate-flavoured snack innovation, featuring Small Giants’ yeast-based protein and coated in the Choruba chocolate alternative. The snacks are vegan-friendly, and are priced at €3.29 for a three-pack or €1.99 for a single bar. They are available online and in-store across the Gulliver supermarket chain. Massimo Sabatini, co-founder and CEO of Foreverland, said: “The new plant allows us to work hand in hand with manufacturers, speed up recipe development and bring sustainable chocolate alternatives into everyday products across Europe – all while ensuring we can meet demand at accessible price points”. He added: “Our partnership with Small Giants is a strong example of this next phase, showing how sustainable chocolate alternatives are ready for the mainstream”. Edoardo Imparato, CEO of Small Giants, commented: “Retailers and consumers are looking for real alternatives in categories like chocolate, where sustainability challenges are growing. Through our collaboration with Foreverland, we’re bringing products made with innovative ingredients to market shelves… It’s a concrete step towards making sustainable indulgence the new normal in European supermarkets.” Foreverland, founded in 2022 and headquartered in Milan and Puglia, said it is currently in discussions to expand into France and the Nordics, building on its existing presence in Italy and Germany.

UK-based rice brand Tilda is making its entry into the children’s food sector with the launch of its new Tilda Taste Travellers line. This range consists of rice-based meals designed to be nutritionally balanced and appealing to young children, developed in collaboration with children's dietitian Lucy Upton. The Tilda Taste Travellers range features four internationally-inspired recipes: Mexican Rice Bowl, Japanese Katsu Curry Rice, Pesto & Pea Risotto and Mild Thai Green Curry Rice. Each 220g pouch is formulated to provide two of a child's five-a-day servings of vegetables, while also being a source of protein and fibre, and low in salt. The new product line aims to cater to the growing demand among parents for convenient and nutritious meal options for their children. The new range will be available starting October 13 2025, through major retailers including Tesco, Ocado and Amazon. Tilda's entry into the kids' food market is seen as a strategic move to capture a share of a segment that is increasingly focused on health and convenience. The meals are targeted at families with nursery-age children, a demographic that is actively seeking quick and healthy meal solutions. Anna Beheshti, head of marketing at Tilda, said: “With Tilda Taste Travellers, we want to set a new standard for children’s mealtimes – combining taste, convenience and health to support busy family". The demand for nutritious children’s meals has been rising, driven by parents who want to ensure their children receive balanced diets without compromising on convenience. Tilda’s initiative reflects a growing trend among food manufacturers to innovate in response to consumer preferences for healthy, ready-to-eat meals.

Roberts Bakery has confirmed it is in discussions with potential partners and funders following the publication of a Notice of Intention to appoint administrators on 6 October 2025. The Cheshire-based bakery said the NOI will provide time for management and third parties to secure an outcome that protects jobs, preserves the company's brands and establishes more stable financial footing. A company spokesperson said discussions with third parties are "well advanced" and that the business remains optimistic about preserving the company as a going concern. Day-to-day operations continue unaffected, with the bakery fulfilling orders as normal whilst talks progress. Pressure from fire damage and cost inflation Roberts has faced sustained operational difficulties in recent years. A fire caused significant production capacity loss and subsequent market share decline. The business has struggled to recover whilst managing unprecedented cost pressures. The invasion of Ukraine triggered sharp increases in energy and ingredient costs, compounding existing challenges. The spokesperson noted that intense competitor activity during this period made recovery "extremely challenging" despite efforts from staff. The company's statement emphasised that safeguarding jobs remains the priority alongside brand preservation. Roberts has kept employees and stakeholders informed throughout the process. Adapting to market demands The situation at Roberts highlights the broader pressures facing industrial bakeries in adapting to rapidly shifting consumer preferences. Whilst the business has maintained production of core lines including sliced bread, rolls and crumpets, the market has seen growing demand for artisan and craft bakes that command higher margins. The company recently rebranded with a 'Raised in Cheshire' strapline to strengthen regional positioning, and had made an £18m investment in its operations. However, the speed required to pivot production capabilities and product ranges in response to market changes presents significant operational and financial challenges for established manufacturers. Roberts produces over 3.5 million loaves weekly from its Northwich facility, which features distinctive glass-walled cooling towers visible from the street. The scale of such operations can make rapid adaptation more complex than for smaller craft producers. The bakery industry will be watching developments closely, hoping Roberts can secure the partnership needed to preserve both the business and its workforce. A successful outcome would demonstrate that traditional industrial bakeries can find sustainable pathways through current market turbulence.

TopGum Industries has unveiled a new collection of active lifestyle gummies designed to meet the nutritional needs of athletes and fitness enthusiasts. The new line, featuring eight unique formulations, will debut at SupplySide West 2025 in Las Vegas. The highlight of the collection includes high-dose creatine gummies and electrolyte solutions, crafted for comprehensive pre- and post-workout support. According to Eyal Shohat, CEO of TopGum, the new range exemplifies the company’s ability to deliver potent doses of essential nutrients in a gummy format, a feat that has been challenging in the industry. “With our proprietary technology, we set a new standard, offering efficacious levels of core sports actives in a format that combines efficiency, convenience, and enjoyment,” he said. The shift towards gummy supplements reflects a growing trend among health-conscious consumers who prefer easy-to-consume formats that do not compromise on taste or efficacy. TopGum’s research indicates that gummies are becoming the preferred method for fitness enthusiasts to obtain vital nutrients, thanks to their enjoyable flavours and portability. Each gummy is designed to provide precise dosing, making them an appealing option for on-the-go athletes. TopGum’s electrolyte gummies stand out with a formulation that includes 100mg of electrolytes per 7g gummy, combining sodium, potassium, magnesium and chloride salts. These gummies come in three enticing flavours: lemon-lime, umami watermelon and salted cherry orange, aiming to satisfy the taste preferences of health-minded consumers seeking novel flavour experiences. Creatine has seen a surge in popularity, recognised for its benefits in enhancing energy, muscle mass, and overall athletic performance. TopGum’s new gummies deliver an impressive 1,500mg of Creapure creatine in each gummy, providing athletes with a convenient way to meet their daily intake. The gummies are available in three natural fruit flavours: cherry, raspberry and watermelon. In addition to creatine and electrolytes, TopGum’s Active Lifestyle series includes a high-dose magnesium gummy and a caffeinated energy gummy, which contains up to 40mg of caffeine for a quick pre-workout boost. These products utilise TopGum’s proprietary TopCap microencapsulation technology, ensuring the stability and bioavailability of active ingredients.

Todd Cunfer The Campbell’s Company has announced the appointment of Todd Cunfer as executive vice president and chief financial officer, effective October 20 2025. Cunfer, who brings over 25 years of extensive experience in the food and consumer packaged goods sectors, will report directly to president and CEO Mick Beekhuizen and will play a pivotal role on the company’s operating committee. Beekhuizen said: “With more than two decades of food industry experience, he brings the expertise and perspective we need at this moment. His proven ability to drive change and deliver superior financial results as a strong business partner will be a tremendous asset to our company." He continued: "Moreover, his deep industry knowledge will be invaluable as we navigate the dynamic operating environment and continue executing our strategy to deliver sustainable, profitable growth”. Cunfer joins Campbell's from Freshpet, where he served as CFO since 2022. His previous experience includes a notable tenure at Simply Good Foods Company and over two decades in various senior finance roles at The Hershey Company. His diverse background equips him with a comprehensive understanding of the financial intricacies within the food industry, which will be crucial as Campbell’s continues to execute its strategic initiatives. In his new role, Cunfer will oversee a broad range of financial functions, including corporate financial planning and analysis, investor relations, and internal audit services. His appointment comes at a time when Campbell’s is focused on enhancing its operational efficiencies and expanding its market presence amid increasing competition in the food and beverage sector. Cunfer succeeds Carrie Anderson, who is departing the company to explore new opportunities. Beekhuizen noted: “I want to thank Carrie for her contributions to Campbell’s. We all wish her the absolute best in her future endeavours.” With a rich history spanning over 155 years, The Campbell’s Company has established itself as a powerhouse in the North American food market, reporting net sales of $10.3 billion in fiscal 2025. The company’s portfolio includes 16 leading brands, such as Campbell’s, Pepperidge Farm and V8.

Spx Flow has launched a new technology, SteamRecycle, aimed at improving sustainability in ultra-high temperature (UHT) processing for the dairy, nutritional and plant-based beverage sectors. This system claims to recover and reuse 100% of the steam generated during the infusion UHT process, potentially reducing carbon dioxide emissions and water usage significantly. The SteamRecycle system enables producers to eliminate the need for fresh steam after start-up, a change that could lead to a reduction of up to 1,000 tons of CO2 emissions annually, based on an operational model of 6,000 hours per year. Additionally, the technology may decrease water recirculation needs by as much as 33 cubic metres per hour compared to conventional infusion UHT systems. Operational mechanism and benefits: Closed-loop system: The technology utilises mechanical vapor compressors to recover low-pressure steam, converting it into high-pressure steam for reuse. This closed-loop approach minimises the reliance on fresh steam, thereby lowering energy consumption and emissions throughout the production process. Cost implications: The integration of SteamRecycle is projected to improve operational efficiency and reduce costs associated with steam and energy use. Spx Flow estimates a payback period of approximately four to five years, contingent on local energy prices. Product quality maintenance: The infusion UHT process is known for its ability to deliver high-quality products with extended run times. The SteamRecycle system aims to preserve these quality standards while reducing energy demands. Gerard Lang, VP of process solutions and strategy at Spx Flow, noted the increasing pressure on food and beverage manufacturers to balance product quality with sustainability. “By recycling steam for greater cost efficiency, producers can continue creating high-quality products and use fewer resources simultaneously,” Lang commented, highlighting the need for solutions that align operational goals with sustainability efforts.

Dissolved Air Flotation (DAF) is a proven and adaptable technology for removing solids, oils and other contaminants from wastewater – and is particularly valued in sectors such as food and beverage for its ability to handle seasonal load variations. Xylem RT Rental DAF systems are specifically engineered to efficiently remove Total Suspended Solids (TSS), Biochemical Oxygen Demand (BOD), and Fats, Oils and Greases (FOG) from wastewater streams. To explore DAF’s role in modern treatment strategies, FoodBev spoke with Mohamed Sameh, business development manager for vertical expansion, water solutions and services at Xylem. Watch our Drinktec 2025 interview below: Mohamed also joined an in-depth technical session with FoodBev Media on tackling wastewater challenges in the food and beverage industry. The full webinar is available to watch on-demand below.

Givaudan has broken ground on a new production facility in Reading, Ohio, marking an investment of CHF 187 million (approx. $215 million). With the new facility, Givaudan says it aims to enhance its operational capabilities in North America, a key market for the company. The new facility, which will occupy 24,000 square meters of a larger 100,000 square metre site, is designed to complement Givaudan's existing infrastructure in the region. According to CEO Gilles Andrier, this project represents the company's largest investment in the US in several years, reflecting the critical importance of this market to Givaudan's broader growth strategy. “This facility is a tangible example of Givaudan’s 2030 strategy in action,” Andrier highlighted, noting the company's goal to strengthen market presence and drive sustainable innovation. The Reading site is poised for future expansion, with plans to integrate advanced technologies aimed at maximising production efficiency while minimising environmental impact. The facility is expected to create over 300 jobs, reinforcing Givaudan's commitment to local economic development and workforce sustainability. Antoine Khalil, president of tasteand wellbeing, added that the expansion is a strategic move to enhance Givaudan's ability to deliver tailored solutions to its North American customers. “By expanding our operational capabilities, we’re positioning ourselves for future innovation,” he commented, underscoring the company’s dedication to providing distinctive food experiences that resonate with consumers. In alignment with its sustainability goals, Givaudan has committed to running the new facility without the use of natural gas, which will significantly reduce greenhouse gas emissions. The project will also incorporate sustainable technologies, including carbon bed filtration, and support community initiatives, such as educational programmes in collaboration with local partners. Construction is set to commence immediately, with the facility anticipated to be operational within 18 months, and partial operations expected to begin as early as 2027. Givaudan currently operates 17 locations across the US and Canada, further solidifying its position as a leading partner in the food and beverage sector.

Welsh meadery and brewery Hive Mind has teamed up with coffee brand Rave Coffee to launch Second Breakfast, a new coffee honey stout innovation. The stout is crafted with seven different malts, Welsh honey, rolled oats and a mix of whole and ground beans from Rave’s signature blend. It brings a light, ‘sessionable’ stout to market for the autumn season, featuring dark roasted character and smooth sweetness balanced with coffee bitterness. The release reflects Hive Mind’s mission to explore honey in new and unexpected ways. It builds on the meadery’s existing line-up, which includes the floral honey pilsner Nectar, the smoked honey porter Big Smoke, and the bee pollen-infused hazy pale The Pollinator.   Kit Newell, co-founder of Hive Mind, said: “This beer celebrates the natural kinship between roasted malt and coffee. Working with Rave was the perfect fit. We share the same commitment to authenticity, quality and flavour innovation.” Newell added: “Collaborations like this aren’t just about brewing a beer, they’re about building connections with other independent makers who inspire us”.

Constellation Brands has announced that its executive vice president and chief legal officer, Jim Bourdeau, will retire in February 2026 after more than a decade with the company. Jim Bourdeau Bourdeau joined Constellation – which produces, imports and distributes alcohol brands including Corona, Modelo and Robert Mondavi – in 2014 as senior vice president, general counsel and corporate development, playing a central role in the company’s transformational mergers and acquisitions, as well as its ongoing beer production expansion in Mexico. His tenure also saw significant shifts in Constellation’s strategy and brand portfolio evolution as the company strengthened its position in the US premium beverage market. “Jim has been a trusted advisor and integral member of Constellation’s leadership team over the last decade,” said Bill Newlands, president and CEO of Constellation Brands. “His business acumen, legal expertise and commitment to strong governance have guided us through major periods of growth and change. We’re deeply grateful for his contributions and wish him all the best in retirement.” Bourdeau will transition into an executive vice president and senior advisor role, supporting the executive team in long-term strategy and ensuring a smooth leadership hand-off. Jeff LaBarge, currently senior vice president and senior legal counsel, will succeed Bourdeau as executive vice president and chief legal officer, effective 1 March 2026. LaBarge joined Constellation in 2016 as vice president, deputy general counsel, and has since taken on expanding leadership roles across the company’s legal operations. Before joining Constellation, he spent a decade at Nixon Peabody, where he was a partner leading the firm’s food, beverage and agriculture group with a focus on corporate law, M&A and business transactions. “Jeff brings deep industry knowledge and a strategic understanding of our business,” Newlands said. “He’s played key roles in many of our company’s initiatives and investments and we’re confident in his ability to lead our legal function as we continue to drive growth.” LaBarge added: “I’m grateful for the opportunity to lead Constellation’s legal and public affairs teams and look forward to building on the strong foundation Jim has established.” Top image: © Constellation Brands