Cathedral City has entered the chilled party food category for the first time, with new products launching in Morrisons this autumn in partnership with Abergavenny Fine Foods. The range includes Cathedral City Cheese & Ham Croquettes and Cathedral City Cheddar Sticks, aimed at the seasonal increase in demand for shareable foods during the festive period. Alongside this, Cathedral City is expanding its chilled ready meal portfolio with manufacturer Oscar Mayer, adding eight new lines: Cheese & Bacon Loaded Fries, Sausage & Bean Bake, Margherita Loaded Fries, Spaghetti Carbonara, Fish Pie, Chicken & Leek Pie, and family-sized formats of Lasagne and Macaroni Cheese. The brand has also extended distribution of its chilled side dishes – Mash Potato, Broccoli Cheese, Cauliflower Cheese and Potato Gratin – which are now available in Sainsbury’s and will launch in Asda in October and Ocado in November. Lissie Bernard, brand manager for Cathedral City, said: “The launch of Cathedral City’s party food range, the expansion of our chilled ready meals and increased distribution of our sides represent a significant step in solidifying Cathedral City’s presence outside the cheese aisle". “This latest expansion across our licensing portfolio demonstrates the strong equity of the Cathedral City brand; one that continues to innovate, providing consumers with new and exciting dishes that bring the nation’s favourite cheese brand to tables in a truly convenient format.”

General Mills has announced it will close its pizza crust manufacturing facility in Missouri, US, as part of a multi-year initiative to increase the competitiveness of its supply chain. In a stock exchange filing, the food giant revealed that management had approved the initiative on 25 September. The restructuring efforts aim to consolidate capacity and improve the business’ cost structure. They involve the closure of the North America Foodservice pizza crust site, located in Missouri’s St Charles, alongside two pet food manufacturing sites in the US state. The initiative will also include the consolidation of assets at other facilities, General Mills said in the filing. It expects to incur approximately $82 million of restructuring charges, including asset write-offs and severance costs. FoodBev has approached General Mills for comment, and has requested confirmation of the number of jobs set to be impacted by the announcement. The closures are currently expected to be completed by the end of fiscal year 2029.

Plant-based food brand Bosh is launching eight new ready meal products, including two pizzas, into Tesco stores across the UK this month (October 2025). Bosh, founded by cookbook authors Henry Firth and Ian Theasby in 2016, is bringing its plant-based expertise to supermarket shelves with the upcoming launch. The new range is designed to deliver flavour and nutrition to consumers, with each dish offering a good source of plant protein. The products are inspired by recipes from the co-founders’ social media channels, where thousands of free recipes are already available to their 3.5 million followers. Included in the line-up are: N’duja Sourdough Pizza Margherita Sourdough Pizza Creamy No-Duja Pasta Goan Chickpea Curry Creamy Mac & Greens Teriyaki Mushroom Noodles Hearty Vegetable Lasagne Ultimate Bean Chilli Founders Firth and Theasby commented: “From day one, our mission has been simple: to help more people put more plants on their plates. Over the years, we’ve listened to our audience, refined our recipes and learned what makes plant-based food exciting.” “This new range is everything Bosh stands for – flavour, health and accessibility – now made easy for everyone to enjoy at home.” Tolu Coker, Tesco buying manager for plant-based, said: “We’re delighted to be partnering with Bosh on this new range of plant-based ready meals and pizzas, bringing more shoppers to the category and driving category growth”. The full range will launch into Tesco stores nationwide from 6 October 2025, with pricing starting from RRP £3.95.

Nutrition science company Zoe has announced the launch of a new equity crowdfunding campaign as it looks to accelerate its mission of transforming gut health at scale. The campaign, which is live on Crowdcube from today (2 October) until 24 October 2025, will support Zoe’s ambition to map more than one million microbiomes. This dataset will feed into the company’s proprietary AI platform, GutEngine, to generate new insights into the links between gut microbes and markers of health such as inflammation, cholesterol and fat distribution. Zoe has already built what it says is the world’s largest microbiome health database, based on over 300,000 completed tests including microbiome, blood sugar and blood fat results. The new campaign follows a record-breaking Crowdcube campaign in 2022 that attracted more than 12,000 investors and set new benchmarks for female investor participation. The latest fundraiser coincides with the launch of Zoe’s redesigned app, which delivers personalised nutrition insights powered by AI. The platform now allows users to receive guidance without undergoing multiple at-home tests, while still offering a new microbiome test for those who want deeper personalisation. Since its last fundraising round, Zoe has scaled its reach to more than 3 million people per month, published 75 peer-reviewed papers, launched products such as the Daily30+ tool and the Zoe Gut Shot, and completed a randomised clinical trial published in Nature Medicine in 2024, which demonstrated Zoe’s effectiveness over traditional dietary advice. Jonathan Wolf, Zoe co-founder and CEO, said: “This isn’t growth for growth’s sake. It’s about building something that lasts. Big Food still controls what most people eat, regulators move too slowly and the system is broken. If we want to fix it, we can’t wait. This fundraise allows our members to take matters into their own hands and be part of shaping the future.” Professor Tim Spector, co-founder of Zoe, added: “Your gut holds the key to your health. Today, we’re closer than ever to unlocking its full potential. Together, we’re transforming microbiome research into real-world results that can help people live better, longer lives.” Top image: © Zoe

Ginsters is set to spice up seasonal savoury sales this autumn with the launch of a limited-edition Halloween pasty. Available from the end of September, the Haunted Hog Roast Pasty (180g, RRP £2.25) combines 100% British pork with sage and onion stuffing, locally sourced potatoes and onions, plus a tangy apple sauce, all wrapped in golden puff pastry. The recipe is made without artificial flavourings, colours or preservatives. Designed to appeal to shoppers seeking savoury treats for the spooky season, the launch comes as UK Halloween spending is forecast to rise in 2025. Ginsters says the new pasty is best enjoyed warm, straight from the oven or air fryer. Sarah Babb, marketing director at Ginsters, said: “Since we first launched our Limited Edition Halloween Pasty, it has been a hit with younger shoppers who are looking for inspiration at Savoury Pastry fixtures. This year we’ve delivered even more taste sensations into the category with recent launches and we're confident that our brand new, Halloween Haunted Hog Roast Pasty is sure to continue the momentum and excitement.” The Haunted Hog Roast Pasty will be available at Sainsbury’s, Morrisons and Heron Foods.

Kerry has officially opened its new biotechnology centre in Leipzig, Germany, expanding its global research and development footprint in biotechnology for the food, beverage and pharmaceutical sectors. The centre will focus on enzyme and strain identification, engineering, fermentation and bioprocess development, with the aim of unlocking new efficiencies in food production, addressing ingredient scarcity and developing products that support human health and improved functionality. Biotechnology has become a growing priority for Kerry in recent years. The company has scaled its capabilities through a mix of acquisitions and investment, including the 2022 purchase of c-LEcta, a Leipzig-based specialist in enzyme and biotechnology solutions. The new facility will build on this expertise while leveraging the city’s strong life sciences cluster and talent base. Commenting on the opening, Kerry CEO Edmond Scanlon said: “Biotechnology solutions present a new horizon of innovation and opportunity for global food, beverage and pharmaceutical markets. Our expanded infrastructure, coupled with the capabilities we’ve built up over the past two decades, enables us to play a leading role in bringing the next generation of biotech discoveries to market.” The centre will be directed by Marc Struhalla, founder of c-LEcta, and will employ over 100 scientists and technical experts and will form part of Kerry’s wider biotech network, spanning three continents and coordinated through the company’s global innovation centre in Ireland.

Walmart US has announced plans to eliminate synthetic dyes and an additional 30 ingredients – including certain preservatives, artificial sweeteners and fat substitutes – from its private-label food products. The reformulation will apply across all of Walmart’s US food private brands, including Great Value, Marketside, Freshness Guaranteed and Bettergoods. John Furner, president and CEO of Walmart US, said: “Our customers have told us that they want products made with simpler, more familiar ingredients – and we’ve listened. By eliminating synthetic dyes and other ingredients, we’re reinforcing our promise to deliver affordable food that families can feel good about.” According to a Walmart survey, 62% of customers said they want more transparency in food products, while 54% reported reviewing ingredient labels. The retailer said the changes are part of its efforts to align with these shifting consumer preferences. Walmart launched the Bettergoods brand last year, featuring plant-based and “made without” items, 70% of which are priced under $5. Today, about 90% of Walmart US private-brand foods are already free from synthetic dyes. The company is working with suppliers to reformulate products and source alternative ingredients while maintaining taste and quality. Customers will begin to see the updated products on shelves in the coming months, with the full roll-out expected by January 2027.

Windoria, the new combined entity following the merger of La Doria and Winland Foods , has acquired Saudi Arabian sauce and condiment manufacturer Al-Fursan Al-Maghawear (Al-Fursan). The acquisition, expected to close by the end of October, marks the first-ever majority transaction in Saudi Arabia by a company backed by a European private equity firm (InvestIndustrial). Al-Fursan, together with its subsidiaries Al-Faris Al-Arabi Trading and Al-Faris Food Industries, produces and distributes sauces and condiments as well as other shelf-stable food products. It is particularly known for its ketchup and vinegar products, with Baidar among its several nationally recognised brands. The milestone acquisition will support global growth and an expansion of Windoria’s portfolio to the Middle East and Asia. Windoria has almost $4 billion in sales, with 29 manufacturing facilities and 5,000 employees. Al-Fursan has 300 employees and a modern manufacturing facility in Riyadh, as well as a distribution network comprising six sales offices and seven warehouse across Saudi Arabia. InvestIndustrial, the majority owner of Windoria, noted that the Gulf Cooperation Council region offers significant opportunities, especially within the fast-growing private label sector. Through the transaction, Windoria and Al-Fursan will leverage both local and regional expertise to support expansion and innovation in the Middle East. The acquisition was made possible by InvestIndustrial’s decision to establish a physical presence in the region through a strategic partnership and trust developed with the Saudi Industrial Development Fund Investment Company. The deal further highlights the private equity firm’s broader ambitions in the Middle East and Asia. Over the past year, InvestIndustrial has completed add-on investments with a combined enterprise value of approximately €500 million across both regions, with portfolio companies now operating 25 manufacturing facilities throughout Asia and the Middle East. Andrea C. Bonomi, chairman of the industrial advisory board of InvestIndustrial, said: “We are proud to announce the first acquisition in Saudi Arabia, in a sector where we have deep expertise and which has significant opportunity for growth”. “We expect private label penetration to increase materially across the Middle East and Asia in the coming years, creating an exceptional opportunity to accelerate category development and capture untapped potential for Windoria, the global leader in the space.”

Eggs have long held a non-negotiable position in food manufacturing. They bind, leaven, emulsify and enrich, offering a rare, combined complexity that makes them difficult to replace. Today, however, the need to find viable alternatives is huge, due to soaring egg prices, avian influenza outbreaks, and shifting consumer values around sustainability and animal welfare. Against this backdrop, egg replacement solutions are moving from niche alternatives to mainstream necessities, with the market for egg-free and plant-based substitutes in bakery and confectionery growing steadily at around 6% per year. For producers, the challenge lies not only in cost control but also in ensuring technical performance and sensory quality that can match, or even exceed, traditional egg-based formulations. To support manufacturers in navigating this complex scenario, CSM Ingredients launched in April 2025 Egg ’n Easy Plus, the latest advancement in its Egg ’n Easy range for egg reduction in bakery. Most recently, it also added to its Magic Glaze range of premium egg-free glazing solutions the new Magic Glaze Instant, an instant solution to be reconstituted with warm water. Meeting industry pressures with advanced egg reduction Egg ’n Easy range is a plant-based, customizable powder formulation designed to give industrial bakers maximum flexibility in managing egg reduction to meet production and customer needs. The range is based on the combination of building blocks: wheat flour to enhance viscosity and help contain oil; wheat protein to support and maintain crumb structure and vegetable fibers for enhanced freshness, aeration and stability. In the Egg ’n Easy Plus version also enzymes are added, to provide an even finer crumb structure. The newest addition to the range, Egg ‘n Easy Plus, enables up to 100% replacement of whole eggs in brioche recipes, where eggs can account for 5-15% of the formulation, and up to 50% replacement in cakes and muffins. From a technical perspective, the formulation safeguards dough consistency, machinability and sensory attributes, while allowing manufacturers to reduce egg-related costs by as much as 55%. Extending the Magic Glaze range To further enable egg reduction efforts, Magic Glaze provides an egg-free, water-based glazing alternative that guarantees the golden shine and attractive finish consumers expect. Key benefits include: Hygiene and safety : Eliminates bacteriological contamination risk. Operational efficiency : Ready-to-use, sprayable without clogging. Cost stability : Unaffected by egg price volatility. Cleaner label : No preservatives, colours, flavours or hydrogenated fats. Vegan suitability : catering to the growing plant-based sector. Applications across the sector span a wide range of bakery and pastry products, from croissants and puff pastry to sandwich buns and focaccia. The Magic Glaze range is continuously evolving, with several additions including Magic Glaze Instant, a powdered format designed for maximum operational flexibility. The new concept, developed for simple and quick reconstitution with warm water, will provide manufacturers with precise dosage control, reduced storage needs and predictable cost management, as well as maintaining performance consistency and supporting cleaner label positioning. The range also includes Magic Glaze Freeze-Thaw Stable – developed for frozen bakery products, which maintains stability throughout long storage and distribution cycles – and Magic Glaze Post-Bake – designed specifically for application on hot bread buns and similar goods, offering excellent stability even after freezing. Driving sustainable innovation The launch of Egg ’n Easy Plus and the expansion of the Magic Glaze range highlight CSM Ingredients group’s broad vision, as surmised by Christian Sobolta, CEO of CSM Ingredients: “Our mission is to develop solutions that not only solve technical and economic pressures but also anticipate the evolving demands of the food industry". "Egg ’n Easy and Magic Glaze are great examples of how innovation can deliver value across the supply chain, and they are great examples, for us, of how planet health, animal welfare and cost-efficiency can and should easily intersect.”

A new survey commissioned by Arla Foods Ingredients has identified healthy growth and immunity as the health benefits most likely to influence mothers’ purchases of infant or toddler formula. The company commissioned YouGov to survey 6,800 women in 13 different countries, all aged 18-45 and educated to at least college level, who were either pregnant or had children aged 0-4. When asked an open question about the factors that mattered to them when choosing a formula product, 40% of the mothers named quality, 40% mentioned nutrients and ingredients, and 30% named health and safety. All of these ranked higher than price or brand. The mothers were shown a list of health benefits and asked to choose three that were most important when buying formula. Healthy growth scored highest (chosen by 61%), followed by immunity (56%) and gut comfort (44%). Only half of the mothers surveyed were able to name ingredients in infant formula. However, when prompted, lactose was very widely heard of, followed by probiotics, milk fat and plant proteins. Mothers in Asian countries, especially China, displayed higher than average awareness of and preference for specialised protein ingredients like alpha-lactalbumin, whey protein hydrolysate and milk fat globule membrane. The highest priority for mothers in terms of product labelling was nutritional information, which was considered more important than indications of organic status or sustainability-related features. Viorela Andreea Indolean, industry marketing manager for Early Life Nutrition at Arla Foods Ingredients, said: “The goal of this research was to explore awareness of formula products, as well as the way priorities and preferences vary between markets. Although the names of specific ingredients aren’t top of mind for most mothers, it’s clear that when they’re shopping for formula, they’re thinking about health, safety and nutritional quality more than factors like price or brand.” She added: “We hope these insights will be valuable for manufacturers – both in terms of understanding what parents want from formula products, and improving their understanding of the ingredients they contain”.

Energy drink Powerade is stepping into the enhanced water space with the debut of Powerade Power Water. Marking the brand’s first innovation in more than five years, Power Water is a zero-sugar, electrolyte-enhanced flavoured water designed to meet the hydration needs of today’s active consumers. With ‘50% more electrolytes’ than other enhanced water brands, Power Water is available in a variety of flavours, including Mountain Berry Blast, Strawberry Kiwi, Tropical Pineapple and Watermelon, but with no added sugar. Sabrina Niland, VP of innovation, strategy and chief of staff at Bodyarmor Sports Nutrition, said: “With 50% more electrolytes than the leading electrolyte water, zero sugar, and a great-tasting formula, we’re ready to set a new standard for what consumers should expect from functional water.” Rolling out in October, with further distribution coming in 2026, Power Water will be sold in 20oz singles and 16.9oz six-packs.

Tim Tam, the iconic Australian biscuit brand, has launched its much-anticipated White Chocolatey variety in the UK market, responding to a surge of consumer demand. Available since 3 September at Sainsbury’s stores nationwide, the new product is quickly gaining traction among British consumers, contributing to Tim Tam's status as the fastest-growing biscuit brand in the country. The introduction of Tim Tam White comes after numerous requests from fans on social media platforms, reflecting the growing popularity of white chocolate in the snack category. The biscuit features a layered structure, combining a crunchy white biscuit base, a velvety cream centre and a smooth white chocolatey coating, designed to appeal to both existing fans and new customers alike. Amber Dutkiewicz, market development manager for Tim Tam, said: “It’s been great to see the overwhelmingly positive response to the launch of Tim Tam in the UK. With the demand from consumers on social media, we knew it was time to bring the irresistible Tim Tam White to the UK. We can’t wait for Brits to finally try it.” The retail price for Tim Tam White is set at £2.50, positioning it competitively within the premium biscuit segment. Tim Tam, first introduced in 1964 by Arnott’s, has established itself as Australia’s favourite biscuit, renowned for its unique combination of textures and flavours. The brand has a strong presence in Australian supermarkets and is now making significant inroads into international markets, starting with the UK.