Krones, a global provider of process, filling and packaging technology, has announced significant expansions to its portfolio with the acquisition of a 60% stake in GHS Separationstechnik and the full takeover of Can Systems Worldwide (CSW) based in the Netherlands. These moves aim to enhance Krones' capabilities in both process technology and can handling systems, positioning the company for continued growth in the competitive food and beverage sector. The acquisition of GHS Separationstechnik, headquartered in Landshut, Germany, marks a pivotal enhancement to Krones' process technology offerings. By securing 60% of GHS's shares, Krones gains access to advanced decanter centrifuges, which are critical for solid-liquid separation processes. These systems are essential in various applications, including the processing of vegetable oils, juices, alternative food products, and PET recycling. GHS, which employs approximately 25 staff members, reported revenues of around €10 million in 2024, underscoring its significant role in the market. In a complementary move, Krones has fully acquired CSW, a manufacturer specialising in machinery for handling can ends. Based in Deventer, CSW serves a diverse clientele in the beer, beverage and food industries, boasting approximately 35 employees and generating revenues of €20 million in 2024. This acquisition allows Krones to strengthen its expertise in can handling, particularly in the automatic feeding, unwinding, and unpacking of lid rolls. CSW will maintain its operational independence, ensuring continuity in service and product quality for its international customers. These acquisitions are part of Krones' broader strategy to enhance its technological capabilities and market reach. With over 20,000 employees and sales reaching €5.3 billion in 2024, Krones is well-positioned to leverage these new assets to meet the evolving needs of the food and beverage industry. The integration of GHS and CSW into Krones' operations is expected to drive innovation and improve efficiency across its product lines.

Premier Foods brand, Mr Kipling, is gearing up for the festive season with the introduction of two new products alongside its returning seasonal favourites. The launch of Mr Kipling Mince Pie Whirls and a two-pack format of the Signature Collection All Butter Mince Pies aims to capitalise on the surging popularity of mince pies, which have seen a remarkable 34% increase in sales over the past five years, now valued at £79.6 million. The new Mince Pie Whirls represent a creative twist on the traditional mince pie, combining the beloved Mr Kipling Whirl with a unique filling of brandy-flavoured crème and mincemeat sauce. This offering is designed to attract consumers looking for novel ways to enjoy classic festive flavours. In addition, Signature Collection All Butter Mince Pies will now be available in a convenient two-pack format, catering to smaller households and encouraging trial among new customers. This strategic move is expected to enhance accessibility to premium sweet treats, allowing more consumers to indulge in the rich taste of Mr Kipling's offerings. Both products will hit the shelves in September, providing retailers with an early opportunity to boost sales and engage shoppers ahead of the holiday rush. Naomi Shooman, global marketing director for sweet treats at Premier Foods, said: “Christmas is a crucial time for the category, and mince pies remain at the heart of festive traditions. We’re always looking for ways to surprise and delight consumers with new variations on classic flavours.” The new Mr Kipling Mince Pie Whirls and Signature Collection All Butter Mince Pies two-pack will retail at a manufacturer’s recommended selling price (MRSP) of £1.50.

Danish foodtech innovator Summ Ingredients, formerly known as Nutrumami, is poised to transform the food ingredients landscape with the introduction of its first multifunctional ingredient, FermiPro. Following a recent rebranding and a successful funding round, the company aims to redefine how food ingredients are formulated, addressing the growing demand for healthier, plant-centric options. Summ Ingredients has successfully raised €1.7 million in funding, with contributions from EIFO, BoxOne, and existing investors Kost Capital and Planetary Impact Ventures. This investment will facilitate the production and market rollout of FermiPro, which is expected to be available to food producers by autumn 2025. Frederik Jensen, CEO and founder of Summ Ingredients, commented: “We aim to pioneer a new ingredient category – multifunctional, fermented proteins – that deliver taste, texture and nutrition in one solution”. This approach not only simplifies formulation for food manufacturers but also enhances the appeal of plant-based foods. FermiPro stands out as a fermented protein that combines multiple functionalities, offering food producers an innovative toolkit for product development. Key benefits include: Enhanced flavour : FermiPro provides complex umami flavours and kokumi (mouthfulness), replicating the depth typically found in meat-based dishes. Natural texture building : It effectively replaces traditional additives such as gums and starches, improving mouthfeel without compromising on quality. Nutritional boost : The ingredient enriches products with protein, minerals and B-vitamins, creating a more complete nutritional profile. This multifunctionality allows food producers to reduce reliance on flavourings, texturisers and E-numbers, promoting cleaner label products that use more legumes and other plant-based ingredients. Summ Ingredients is already leveraging FermiPro across various food categories, with several products in the pipeline: FermiPro Cultured ProMix: A plant-based cheese that achieves double-digit protein content and 30% less fat without using modified starch or texturants. FermiPro Bouillon Creamer: An all-in-one solution for ready meals, delivering rich flavour and creamy texture. FermiPro Saucier: A dairy-free, starch-free option that offers creaminess and umami for sauces. FermiPro Texture+: A clean label solution for hybrid and plant-based meats without additives. FermiPro Plant Booster Clean label Seasonings: Achieving up to 30% salt reduction while maintaining robust flavour profiles. The rebranding to SUMM Ingredients reflects the company’s ambition to integrate multiple functions into a single ingredient, enhancing health, flavour and sustainability. To support this vision, Summ Ingredients has appointed Kasper Bus as chief commercial officer. With extensive experience in the food and ingredients sector, Bus will play a critical role in aligning the company’s technological innovations with market needs. Jensen noted: “With Kasper on board, we gain a strong commercial driver who can bridge our technology with market demands, essential for our global expansion”. Summ Ingredients is advancing its innovations through a proprietary cross-fermentation platform, with two patent applications filed. This technology leverages the synergistic effects of various microorganisms applied to diverse plant materials, unlocking new multifunctional ingredients suitable for a wide range of applications, from cultured plant cheeses to umami-rich seasonings. Looking ahead, the company is also developing a second multifunctional ingredient aimed at sugar reduction and improved mouthfeel, further expanding its potential to transform food formulation.

UK pie brand Pukka is set to invigorate the savoury pastry market this autumn with the introduction of five new flavour-packed products. This ambitious launch aims to capitalise on seasonal demand while appealing to both existing fans and younger consumers seeking innovative meal options. The new offerings include a mix of individual and sharing pies, along with on-the-go savoury pastries, designed to disrupt retail fixtures nationwide. The lineup features: Hog Roast Slice (RRP £1.95): A seasonal addition to Pukka’s Slices range, this product combines pulled pork with Bramley apple sauce, suitable for consumption hot or cold, catering to family shoppers and younger on-the-go consumers. Thai Red Chicken Curry Parcel (RRP £1.50): Expanding Pukka’s World Flavours range, this item targets younger shoppers with its fusion of authentic Thai ingredients, including chicken, sweet potato and aromatic spices. Creamy Pepper Steak Pie (RRP £2.25): This gourmet twist on a classic pie builds on the success of Pukka’s Chicken, Ham & Leek variant, offering robust flavours that enhance the individual pie segment. The Big One Minced Beef & Onion (RRP £4.00): A new sharing pie designed to drive family meal occasions, this product leverages one of Pukka’s top-selling recipes to enhance value growth. Festive Pie (RRP £2.25): Returning due to popular demand, this limited-edition pie combines traditional festive ingredients and supports Young Lives vs Cancer charity with a donation per sale. Pukka’s CEO, Isaac Fisher, said: “We’re constantly looking for new ways to drive excitement within the category, bringing fresh flavours and formats that deliver for consumers and retailers”. The new launches are expected to attract a younger demographic while retaining loyal customers through unique twists on classic flavours. This strategic push comes at a crucial time as Pukka aims to strengthen its market position, currently valued at £80 million, and expand its footprint in the savoury pastry sector. As Pukka rolls out these new products, the company is poised to capture a larger share of the savoury pastry market, particularly during key seasonal occasions. The introduction of innovative, globally inspired flavours aligns with current consumer trends favoring diverse and convenient meal options.

The European Union's antitrust regulators have resumed their investigation into Mars' $36 billion acquisition of Kellanova , the company formerly known as Kellogg. The European Commission has set a provisional deadline of December 19 for its decision, a move that underscores the complexities involved in one of the largest proposed mergers in the F&B sector. The proposed merger, which would unite a diverse portfolio of well-known brands, has significant implications for the competitive landscape of the food industry. Mars, a titan in the confectionery market, is home to products such as M&Ms and Snickers, as well as Whiskas pet food. Kellanova, on the other hand, brings to the table beloved items including Pringles, Pop-Tarts and a range of cereals. The combination of these brands under a single corporate umbrella could reshape market dynamics, potentially leading to increased market concentration and reduced competition. The European Commission initially opened a full-scale investigation in June, citing concerns that the merger could lead to higher prices for consumers and bolster Mars' negotiating power with retailers. This scrutiny reflects a broader trend among regulators to closely monitor consolidation in the industry, particularly as companies adapt to changing consumer preferences and economic pressures. The Commission's investigation was temporarily halted in late July as it awaited additional information from both companies. The resumption of the probe indicates the complexity of the data required to assess the potential impact of the merger accurately. The regulators are particularly focused on how the merger could affect pricing strategies and competition within the sector, given the significant market presence of both companies. In its preliminary assessments, the Commission expressed concerns that the merger could lead to price hikes, which could adversely affect consumers, especially in an era where inflation and rising costs are already pressing issues. By potentially consolidating market power, Mars could gain enhanced leverage in negotiations with retailers, impacting supply chain dynamics and product availability.

In a move to capitalise on the surging demand for functional beverages, Clean Simple Eats is set to launch its Clear Protein Water Single Cans in Target stores across the US starting September 25. Priced at $3.99 per can, this new product line aims to cater to health-conscious consumers seeking convenient hydration options without sacrificing nutritional value. The Clear Protein Water lineup will feature three enticing flavours: Blackberry Vanilla, Peach Mango Crème and Raspberries & Cream. Each can boasts 20g of protein, positioning CSE to tap into the rapidly growing protein-infused beverage segment, which has seen increasing consumer interest as part of a broader trend towards healthier, on-the-go options. CSE's entry into the ready-to-drink protein category comes at a pivotal time when consumers are prioritising clean ingredients and functional nutrition in their beverage choices. The protein beverage market is one of the fastest-growing segments in the food and beverage industry, driven by a shift in consumer preferences towards products that support active lifestyles. According to industry reports, the demand for protein-infused drinks is projected to continue its upward trajectory as consumers increasingly seek out convenient and health-oriented solutions. “Clean Simple Eats is committed to providing products that not only taste great but also meet the nutritional needs of our customers,” said a company representative. “Our Clear Protein Water is designed for those who want a refreshing drink that supports their health goals, whether at home or on the go.”

Jessica Steier From viral misinformation to reactionary health policies, consumer trust in food and drink is under growing strain. Jessica Steier, DrPH, founder and CEO of Unbiased Science, calls for a reset — one that places evidence-based science and long-term food security at the heart of the conversation around modern food production and agriculture. From concerns about sugar, fat and dairy to questions around the right level of protein, health-conscious consumers – and those simply trying to do the best for their families – are bombarded with often contradictory advice about what’s good for them. Are they getting enough calcium? Are their preferred foods too processed? What about use-by dates? And will burnt toast really cause cancer? Then there’s bagged lettuce, ‘forever chemicals,’ synthetic food dyes, microplastics…the list goes on. For every question, there is a flood of reels, podcasts and sponsored explainers offering the latest popular thinking, leaving consumers with more noise than clarity. Fact vs opinion All of this conflicting information is doing the real harm, causing consumers to question what they put on their plate or the ingredients they use. The fallout of this can be devastating. In the midst of worrying about the soaring cost of living, hard-pressed families are feeling pressure to pay a premium for designated 'organic' produce or buy special supplements or protein products. Others are shunning entire food groups, suspicious of fresh vegetables or fish. It is concerning, to say the least. This is because in so many cases, assertions are being made without robust scientific evidence or they are being blown out of all proportion in terms of the benefit/risk ratio. For instance, across the Atlantic, Robert F Kennedy Jr, the US Secretary of Health and Human Services, has called for eight artificial food dyes to be eliminated from US food supply by the end of 2026, reigniting discussions about synthetic versus natural dyes around the world. This is despite a lack of data on evidence of risk to human health (often the foods in question have more worrying concentrations of sugar or sodium) and without considering the trade-offs and costs that will come with switching to natural colourings. Controversies like this can be costly, not only to the food industry, which must adapt to changes in food safety standards, but also to wider consumer wellbeing. On top of general food anxiety and decision fatigue, including 'analysis paralysis' when grocery shopping, experts are seeing a rise in 'chemophobia' (an irrational fear of chemicals/additives). The most common unprompted concerns in a recent UK consumer food safety and consumer confidence survey related to food production methods and nutrition and health. Fighting fear with good data So, how should the industry respond? Transparency is paramount, but the challenge lies in showing not only a commitment to food safety at the highest level, but also to consumer wellbeing and public health. One of the biggest hurdles is that consumers often struggle to distinguish between the presence of something in food and the actual likelihood of it causing harm. With negative stories travelling faster than credible information, misinformation dominates the conversation. To counter this, companies must take a more strategic approach to communication. Instead of relying on defensive claims ('our ingredients are safe'), they should focus on proactive, value-driven education. That means openly explaining why certain additives, pesticides or genetically modified crops are used, and emphasising their specific benefits, rather than downplaying or avoiding them. Bringing to life any trade-offs visually can help significantly here (because people typically need concrete visual cues to understand abstract risks). Tackling the grey areas head-on with education can be especially impactful, for instance, to clearly distinguish between a substance's ability to cause harm vs the actual likelihood of harm with typical exposure. Parenting groups tend to follow trends closely, regularly questioning whether the latest headlines are credible and worth acting on. Their conclusions often call for greater clarity and clear signposting. Citing robust, independent sources can be particularly persuasive. Consider building coalitions with reputable health organisations and supporting independent science communication, rather than relying solely on industry-funded messaging. Educational partnerships – such as collaborating with schools or healthcare providers on nutrition science – also offer opportunities to engage with younger generations in a meaningful way. Overall, the goal should be to restore sanity and perspective by replacing fear with evidence-based understanding. As part of this, there are likely to be important adjacent messages about the role and growing importance of food system innovation, including modern agriculture methods. That’s in ensuring that all consumers retain access to healthy, safe and affordable food as populations continue to grow and as the climate continues to change.

Honestly Tasty has today (18 September 2025) announced its acquisition of fellow UK artisan vegan cheese brand La Fauxmagerie. La Fauxmagerie was founded in 2019 by Rachel and Charlotte Stevens. The brand, which offers a range of artisan dairy-free cheeses made with 100% plant-based ingredients, is based in London. Prior to the acquisition, its range was available from the Cheese Cellar – a wine and cheese restaurant located in the basement of vegan restaurant Purezza in Camden, London – as well as through a retail partnership with British supermarket Waitrose. Purezza acquired a majority stake in La Fauxmagerie as part of a merger deal in 2023. Honestly Tasty, founded in 2018 by Mike and Beth Moore, will now take full ownership of the La Fauxmagerie brand, driving product innovation and expanding its availability. The company has been making La Fauxmagerie cheeses for over a year, and will now move from production partner to parent company of the brand. A new dedicated online store will be opened for La Fauxmagerie, while its previous website will become Saporia: a broader plant-based marketplace platform offering a wider range of products. Tim Barclay, founder of Saporia, said: “La Fauxmagerie’s store was pioneering, but Saporia takes things further – we’re not just a cheesemonger, we are a full marketplace that celebrates the best plant-based flavours from around the world.” La Fauxmagerie’s core range will remain the same, but Honestly Tasty said it plans to introduce exciting new cheeses into the range following the acquisition. Mike Moore commented: “Taking full ownership means we can innovate, expand the range and keep the exceptional quality and craftsmanship that people love”. Co-founder Beth added: “We’re dedicated to bringing more choice, innovation and artisan quality to plant-based cheese fans everywhere. This acquisition is about nurturing La Fauxmagerie’s legacy while growing its reach for years to come.” The financial terms of the deal were not disclosed.

US frozen dessert brand Protein Pints has expanded its portfolio with two new flavours – Cookies & Cream and Coffee – as it seeks to build momentum in the protein-enriched ice cream segment. Cookies & Cream combines chocolate shortbread cookie pieces with a protein-rich base flavoured with vanilla and cocoa, while the Coffee variant is made with medium-roast Colombian beans to deliver nutty, roasty notes. Each pint contains 30g of protein, is gluten-free and has 85% less sugar than conventional ice cream, according to the company. The range is made with natural ingredients and no artificial sweeteners, providing 120-160 calories per serving. Paul Reiss, co-founder and CEO of Protein Pints, said: “Introducing Cookies & Cream and Coffee allows us to deliver on our early momentum, proving that ice cream can satisfy cravings while supporting protein goals and a health-forward lifestyle”. The new flavours will debut across Kroger’s west coast banners, including Ralphs, Fred Meyer, QFC and Food 4 Less. Target will follow with a nationwide rollout in October, while Albertsons Companies – including Safeway, Jewel-Osco and Vons – will add the products in November.

Mars has announced plans to invest €1 billion across its European Union operations by the end of 2026. This substantial investment reflects Mars' ongoing presence in the EU market, where it operates 24 factories across ten countries and employs approximately 25,000 people, making the region an important part of its global operations. This investment builds on the €1.5 billion that Mars has invested in EU manufacturing over the past five years, reflecting a strategic focus on sustainability, economic resilience and consumer-driven innovation. The company aims to modernise its facilities, improve production efficiency and embed environmentally friendly practices throughout its value chain. Modernising manufacturing facilities: Mars plans to undertake significant upgrades to its production capabilities, with a noteworthy €250 million earmarked for its chocolate factory in Janaszówek, Poland. This project will introduce state-of-the-art automation technologies and increase production capacity by 63%. The facility, which is celebrating its 30th anniversary this month, is central to Mars' growth ambitions in the region and will play a critical role in meeting the rising consumer demand for high-quality chocolate products. Innovations in packaging, such as recyclable pouches for brands like Whiskas pet food, will also be prioritised to align with consumer preferences for sustainable options. Decarbonising operations: As part of its commitment to sustainability, Mars is focusing on reducing its greenhouse gas emissions across all operations. The company has achieved a 16% reduction in scope 1, 2 and 3 emissions since 2015. Key initiatives include transitioning its ice cream factory in Steinbourg, France, to operate entirely on renewable electricity, making it the first Mars site globally to be fossil-fuel-free. Additionally, Mars has implemented a state-of-the-art pouch production line at its pet nutrition facility in Lithuania, powered solely by renewable energy. The Moo’ving Dairy Forward Plan, with an investment of $47 million, aims to reduce methane emissions in agriculture, addressing a critical environmental challenge across multiple EU member states, including the Netherlands. Strengthening local economies: Mars has a long history of collaborating with local partners, from farmers to technology providers, to bolster local economies and support community development. The company has committed over €100 million to modernise and digitise its industrial sites in France, enhancing local employment opportunities while advancing its Net Zero ambitions. By investing in local suppliers and fostering innovation, Mars aims to create a positive impact in the communities where it operates, reinforcing its role as a responsible corporate citizen. Claus Aagaard, CFO of Mars, said: “We take a long-term view – we believe in Europe and we would like to see more growth for the benefit of consumers in the EU economies. Our investments are designed to keep our operations world-class, competitive, and aligned with the EU’s long-term priorities.” He highlighted that this investment is not merely about financial growth but about building a stronger, more resilient business that delivers meaningful innovation to consumers and value to thousands of European suppliers. Mars' investment comes at a time when the food and beverage industry is increasingly focused on sustainability and innovation. With 85% of the products sold in the EU produced locally, Mars is well-positioned to leverage this investment to enhance operational efficiency and drive product innovation in a rapidly evolving market. Mars' investment in Europe parallels its recent announcement of a $2 billion investment in its manufacturing footprint in the United States by the end of 2026 . This initiative highlights the company's commitment to local production, with 94% of its US products manufactured domestically. Mars has previously invested $6 billion over the past five years to strengthen its manufacturing capabilities across the US.

In a move to enhance its offerings in the health and wellness sector, Heartland Food Products Group, the manufacturer of the Splenda sweetener brand, has acquired the SlimFast US brand from Glanbia. Ted Gelov, chairman and CEO of Heartland, said: “The addition of SlimFast to the Heartland family reinforces our commitment to helping consumers live healthier, more balanced lives". He continued: "Both brands share a common purpose, empowering people to make better choices without sacrificing taste or enjoyment”. This deal positions Heartland to address two critical consumer demands: weight management and sugar reduction. Heartland Food Products Group, based in Indianapolis, is recognised as a global leader in low- and no-calorie sweeteners, coffee, nutritional beverages and drink mixes. The Splenda brand, a staple in sugar alternatives, holds the position of the number one zero-calorie sweetener brand in the US and is highly recommended by healthcare professionals. With the addition of SlimFast, Heartland aims to expand its market presence and enhance its product offerings in the dietary and weight management sectors. SlimFast, known for its meal replacement products and weight loss solutions, complements Splenda’s extensive range of sweeteners and nutritional drinks. This acquisition not only broadens Heartland’s product line-up but also strengthens its mission to help consumers reduce sugar intake and manage their weight effectively. The acquisition comes at a time when consumers are increasingly focused on health and wellness, driving demand for products that support weight management and healthier lifestyles. The combined expertise of Splenda and SlimFast positions Heartland to leverage these trends and deliver innovative solutions that meet evolving consumer preferences. Image: © SlimFast

Lawmakers in California, US, have passed a bill to ban products that contain ‘intentionally added’ per- and polyfluoroalkyl substances (PFAS) – widely known as ‘forever chemicals’. PFAS are often used in water-resistant treatments and non-stick coatings, across applications ranging from food packaging to cookware, cleaning products and electronics. They are known as ‘forever chemicals’ as they do not degrade easily, enabling them to build up in the environment for hundreds to even thousands of years. These chemicals have been linked to a range of serious health concerns including cancer, altered immune function and fertility issues. In California, the recently passed Senate Bill 682 seeks to phase out the use of PFAS in consumer goods products. Authored by Senator Ben Allen, the bill has now cleared the state legislature and is being passed to Governor Gavin Newsom for his signature by 12 October 2025. If enacted, a wide range of consumer goods containing intentionally added PFAS, including food packaging and plastic foodware, would be banned from sale and distribution beginning in 2028. Stores would also be banned from selling cookware containing intentionally added PFAS, such as some non-stick pans, as of 2030. The bill would add to PFAS restrictions already in place in the state – California has already implemented bans on PFAS in paper-based food packaging as well as textiles, cosmetics, menstrual products, firefighting foam and certain children’s items. Senate Bill 682 has received mixed responses, with advocates of the ban noting its potential to reduce unnecessary exposure to toxic chemicals in consumer products. Susan Little, California legislative director for The Environmental Working Group, a co-sponsor of the bill, commented: “This bill is a long overdue step toward protecting Californians from unnecessary exposure to ‘forever chemicals’ in everyday products. We applaud Sen. Allen for championing this important public health initiative, which will eliminate major routes of exposure to these toxic chemicals.” However, the California Chamber of Commerce has warned that the bill risks ‘creating far-reaching economic, regulatory and environmental consequences in the state’ due to its ‘overgeneralisation’ of PFAS chemistry. It argues that some PFAS-containing materials play a key role in the development of vital products like electric vehicle batteries, solar panels, conduits and surgical devices, which could be impacted by a sweeping ban. In the context of food and beverage packaging, however, many manufacturers have already removed added PFAS from their packaging materials where possible in line with the evolving regulatory landscape. Ten other US states, including New York and Colorado, have already implemented laws addressing PFAS chemicals in certain food packaging materials. The Food and Drug Administration (FDA) announced last year that grease-proofing substances containing PFAS, historically used in paper and paperboard-based packaging, are no longer being sold by manufacturers for food contact use in the US market following the introduction of a voluntary phase-out initiative in 2020.