Nestlé is under increasing pressure from investors following the abrupt dismissal of CEO Laurent Freixe , marking the second executive departure in just over a year. This latest upheaval has led shareholders to call for the resignation of chairman Paul Bulcke, who is being held accountable for a period characterised by instability and declining performance. Freixe was ousted last week due to allegations of an undisclosed romantic relationship with a subordinate, a situation that has raised serious governance concerns among Nestlé’s investors.  Chairman Paul Bulcke Bulcke, who appointed Freixe only a year prior, is now facing scrutiny over his decision-making processes and the handling of the situation. One major shareholder expressed that Bulcke should resign immediately rather than wait until his scheduled departure in April 2026, stating: “He has lost the respect and trust of investors”. The leadership crisis at Nestlé began with the ousting of former CEO Mark Schneider in August 2024, followed by Freixe’s swift removal, leaving the company with a leadership vacuum. In a bid to restore stability, Nestlé has appointed Philipp Navratil, head of the Nespresso division, as the new CEO. However, the rapid succession of CEOs has led to questions about the company’s governance and strategic direction. Investor sentiment has soured, with Nestlé’s shares plummeting approximately 40% since 2022, exacerbated by a series of scandals and sluggish sales. The board's handling of Freixe’s conduct has been particularly troubling for shareholders. Following initial reports through Nestlé’s whistleblowing channel, an investigation was launched but failed to substantiate the claims against Freixe. It was only after further complaints that a second investigation revealed evidence of the relationship, raising alarms about the effectiveness of the company’s governance structures. According to the Financial Time s, Nestlé’s spokesperson has defended the board’s actions, stating that the two CEO departures were “entirely unrelated” and that Freixe’s actions were a “clear breach” of company conduct policies. Yet, the perception among investors is that the board’s oversight has been lacking, with some questioning how Bulcke could have been unaware of what many described as an “open secret”.

Meala FoodTech has launched Groundbaker, a single-ingredient pea protein solution designed to replicate the multifunctional performance of eggs in bakery applications. The start-up said its new solution can reduce costs, decrease reliance on instable egg supplies and simplify formulations, streamlining production while responding to the evolving demands of today’s consumers. Currently, the baking industry relies heavily on eggs to achieve the structure and texture consumers expect. However, recent avian flu outbreaks in the US and EU have led to significant egg shortages, straining supply chains and triggering fluctuating egg prices. This has resulted in growing cost pressures for manufacturers as well as sparking food safety concerns. These challenges have spurred innovation in cost-effective and nutritious egg alternative ingredients across the food industry, with bakers seeking solutions that can match the performance of egg in products such as pound cakes, sponge cakes, brioches, pancakes, pre-made cake mixes and more. © DiTales Studio According to Meala, its IP-protected technology provides ‘exceptional’ functionality across a range of sweet and savoury food applications. This is due to its gelling, binding, foaming, water-holding and emulsification functions. The pea protein ingredient is clean label and free from common allergens. Meala said it has already attracted significant interest from CPG bakery manufacturers and commercial cake mix producers supplying both retailers and bakeries. Hadar Ekhoiz-Razmovich, CEO and co-founder of Meala FoodTech, commented: “Replacing egg with a single, high-performance ingredient that can deliver the desired rise and lightness prized in bakery products is highly challenging”. She noted that the product can easily be integrated into any food production line at low inclusion levels and reduce production costs for manufacturers. Meala recently formed a strategic partnership with DSM-Firmenich to launch a texturizing pea protein for use in plant-based meat alternative applications, suitable for replacing modified binders and catering to increased demand for cleaner labels in the category. Top image: © DiTales Studio

US climate tech company Nitricity has raised $50 million in a Series B funding round to accelerate production of its organic nitrogen fertilizer and expand operations into Europe. The round was co-led by World Fund, making its first US investment, and returning investor Khosla Ventures. Other participants included Chipotle’s Cultivate Next venture fund, Change Forces, Susquehanna Sustainable Investments, EIP and Fine Structure Ventures. Nitricity produces Ash Tea, a liquid organic nitrogen fertilizer made from recycled almond shells, air, water and renewable energy. The company says the product is cost-competitive with conventional organic fertilizers and can be applied through irrigation systems. Field trials have reported yield increases of up to 30%. The new financing comes ahead of the groundbreaking ceremony for Nitricity’s first large-scale plant in Delhi, California, scheduled to open in 2026. The facility will expand production capacity 100-fold, with output already committed under offtake agreements with organic growers through 2028. The project is backed by Elemental Impact and Trellis Climate and is expected to create more than 20 jobs in Merced County. Nitricity intends to use the Series B capital to expand capacity in the Western US, hire more than ten new staff, and begin pilot projects and field trials in Europe. In Europe, the company plans to produce fertilizer using local agricultural by-products such as wood waste and olive oil residues. Founded in 2018 by Stanford graduates Nicolas Pinkowski (CEO), Joshua McEnaney (president and CTO) and Jay Schwalbe (CSO), Nitricity currently operates a pilot plant in Fremont, California, producing 80 tons of fertilizer annually. The company estimates the liquid organic nitrogen fertilizer market could reach $11 billion. Pinkowski said: “This is an inflection point for Nitricity. We’re scaling across the US and we’re very excited to expand into Europe in a serious and assertive way. The European market for our organic fertilizer is even larger than in the US, and demand is only growing against a backdrop of European governments looking to boost resilience and create circular agriculture economies. We offer an exceptional organic, circular solution for the market.” Nadine Geiser, principal at World Fund, commented: “The Haber-Bosch process typically sees around 60-70% of nitrogen applied to crops get lost. This cannot continue. Our calculations show Nitricity’s brilliant, price-competitive sustainable, organic alternative provides an <92% reduction in emissions on average. As the EU looks to meet sustainability and organic requirements, demand for Nitricity’s solution is only rising, and we are proud to be supporting Nicolas and the team as they scale into Europe and beyond.” Rajesh Swaminathan, partner at Khosla Ventures, added: “Fertilizer production hasn’t changed in over a century. It’s complex, expensive and vulnerable to global supply shocks. Nitricity is taking a fundamentally different approach with a modular system that turns almond shells, air and water directly into organic fertilizer." "Since investing in 2022, Nico and the team have made impressive progress, securing premium offtake agreements and preparing to break ground on a first-of-a-kind plant. This kind of innovation is what it takes to transform the global agriculture system.” Top image: (L-R): Joshua McEnaney, Jay Schwalbe and Nicolas Pinkowski. © Pique Action

4th & Heart, a producer of premium ghee known for its grass-fed and lactose-free products, has launched a new offering just in time for the autumn cooking season: Truffle Ghee. This product, now available at Whole Foods Market locations nationwide in the US, is infused with black truffles and black truffle salt, catering to the increasing consumer demand for gourmet pantry staples. As culinary trends continue to shift towards indulgence and flavour enhancement, 4th & Heart’s Truffle Ghee positions itself as a versatile alternative to traditional butter and oils. Priced at $12.99, this product delivers a rich, elevated flavour profile while maintaining the health-conscious attributes that the brand is known for, being lactose-free and made from clarified butter. The introduction of Truffle Ghee aligns with the growing trend among consumers seeking functional benefits in their food products. As the food and beverage sector increasingly focuses on quality and flavour, 4th & Heart’s new SKU is designed to meet the desires of both home cooks and culinary professionals looking for premium ingredients that enhance their dishes.

Srinivas Phatak Unilever has announced the appointment of Srinivas Phatak as its new chief financial officer, following a comprehensive search process that considered both internal and external candidates. Phatak, who has been serving as the acting CFO since February 2025, officially steps into the role effective immediately and will also join the Unilever leadership executive. Phatak’s promotion comes as no surprise to industry insiders, given his extensive background with the company, where he has held key financial roles, including deputy CFO and group controller. The Unilever board unanimously endorsed his appointment, citing his strong industry expertise and effective performance during his tenure as acting CFO. Fernando Fernandez, Unilever’s CEO said: “Srinivas has been a great partner over the last six months as acting CFO and over many years as part of the Unilever leadership team. He brings financial rigor, strategic clarity, and a sharp eye for value creation.” Fernandez also highlighted that Phatak’s leadership will be crucial in driving the company’s goals of consistent volume growth and margin expansion. In addition to his role at Unilever, Phatak is currently an independent non-executive director on the board of Coats Group, further enhancing his credentials as a seasoned financial leader. Phatak’s appointment comes at a pivotal time for Unilever, as the company seeks to strengthen its market position amid evolving consumer preferences and competitive pressures in the fast-moving consumer goods sector. His financial acumen is expected to play a critical role in advancing Unilever’s growth story, particularly as the company aims to enhance its marketing and sales strategies across diverse channels. As part of his new role, Phatak will receive an annual fixed salary of €1.175 million, along with eligibility for annual bonuses and performance share plan awards, in accordance with Unilever's existing remuneration policy. Details regarding his compensation will be included in the upcoming Unilever Directors' Remuneration Report for 2025.

Natural energy drink brand Tenzing has unveiled its latest flavour, Peach & Honey Melon, set to hit shelves mid-September. The new flavour combination, the first of its kind in the energy drink category, will initially be available in 100 Waitrose locations and 115 WH Smith stores, with a broader rollout planned for Tesco (400+ stores) by the end of October. The product will also reach independent retailers and convenience stores through various wholesalers, priced at £1.99 for a 330ml can and £6.40 for a four-pack. Founder Huib van Bockel said: “Most energy drinks slap a fruit on the can. Tenzing actually puts it in. It shouldn’t be groundbreaking, but it is. And people are noticing.” Van Brockel highlighted that consumers are increasingly drawn to Tenzing for its health benefits, including being 100% natural, plant-based and free from artificial sweeteners. Notably, 91% of Tenzing's core customers report experiencing equal or greater energy levels compared to traditional energy drinks, without the subsequent crash. The new flavour exemplifies Tenzing’s ethos of performance through natural ingredients. Each can contains natural caffeine sourced from unroasted green coffee beans for sustained energy, L-theanine from green tea for enhanced focus, electrolytes from Himalayan rock salt for hydration and antioxidants from acerola. This blend is designed to provide a refreshing energy boost while avoiding the pitfalls of high-sugar, artificially flavoured alternatives. Van Bockel added: “With Peach & Honey Melon, we aimed to create something bright, refreshing and exciting – proof that real ingredients, real energy and a better way forward are possible”. This sentiment resonates with Tenzing’s growing popularity among younger demographics, particularly in urban areas, where it has become the leading energy drink choice at London universities and a staple in innovative workplaces like Google. The brand is also gaining traction in nearly 200 climbing gyms across the UK, appealing to a health-conscious and active consumer base. Tenzing is a B Corp-certified brand, recognised for its carbon footprint labelling – becoming the first carbonated drink to do so globally. It also champions responsible sourcing, partnering with the Rainforest Alliance to ensure ethical ingredient procurement. Since its launch in 2016, Tenzing has been on a mission to transform the energy drink landscape, recently securing investment from Heineken UK to accelerate its growth. The new Peach & Honey Melon flavour will be available through Waitrose, WH Smith, Amazon and the Tenzing webshop starting mid-September, with the Tesco launch scheduled for late October.

The Coca-Cola Company has partnered with Sazerac, marking a significant shift in its approach to the rapidly growing alcoholic ready-to-drink (RTD) segment. The collaboration will see Sazerac take over the production and distribution of several key brands under Coca-Cola's Red Tree Beverages umbrella, such as Fresca Mixed, Fresca Hard and Minute Maid Spiked. As the RTD category continues to surge in popularity, Coca-Cola aims to leverage Sazerac's extensive production capabilities and established sales network to enhance brand visibility and market penetration. Dan White, chief of new revenue streams at Coca-Cola, said: "The alcohol RTD category is one of the fastest-growing segments in beverage alcohol today – and Red Tree Beverages continues to be at the forefront with innovative, high-quality brands". White also recognised that Sazerac has proven their "capability,coll reach and commitment to the alcohol RTD business". Lourdes 'Lou' Grill, president of Red Tree Beverages, noted the importance of this collaboration in driving innovation for the next generation of legal drinking age consumers. “Our portfolio of brands and relationships will continue to bring innovation to the forefront,” she added, highlighting a commitment to maintaining strong ties with independent licensed distributors as a key component of their strategy. The partnership is set to capitalise on the momentum of Fresca Mixed, while also introducing Fresca Hard, a new flavoured malt beverage boasting only 99 calories and zero sugar. This product is anticipated to launch early next year. Key points of the transition include: Strategic growth alignment: The partnership will combine Red Tree Beverages' marketing and innovation strengths with Sazerac's production scale and distribution expertise. Commitment to the three-tier system: Coca-Cola reaffirms its dedication to working with independent licensed distributors, which it views as essential to its success in the alcohol sector. Portfolio expansion: The collaboration aims to build on the existing success of Fresca Mixed while advancing new product innovations.

Soufflet Malt, a player in the global malt industry, is making waves with the introduction of two groundbreaking malt-based products: a malt-based coffee drink and a range of malt-based concentrates for soft drinks. These innovations are poised to redefine beverage options for manufacturers seeking sustainable and health-conscious alternatives. The new malt-based coffee drink is crafted from Soufflet Malt’s extensive portfolio of over 250 malt types. With no caffeine and enriched with natural nutrients, this product is designed for beverage manufacturers looking to diversify their offerings or replace traditional coffee products. Laurent Debande, chief growth and innovation officer at Soufflet Malt, commented: “With our proprietary malt-based recipe, we are redefining the coffee ritual, delivering taste, nutrition and sustainability in one cup”. As global coffee prices fluctuate due to climate pressures and supply chain challenges, this malt-based alternative offers a locally produced, environmentally friendly option. The drink is positioned as a clean label choice, appealing to manufacturers aiming to enhance their sustainability credentials. In addition to the coffee drink, Soufflet Malt is showcasing its new malt-based concentrates. These concentrates, made with just water and malt, provide a versatile base for soft drinks, including sodas, iced teas and energy drinks. This minimalist formulation aligns with current consumer preferences for products free from added sugars, artificial additives and preservatives. Debande added: “Our soft drink innovation proves that malt can lead the transformation. Delivering natural taste, real nutritional benefits and seamless integration into diverse beverage formats, this is just the beginning of our journey to create a future with malt at every moment of the day.” The introduction of these malt-based products comes at a time when the beverage industry is increasingly focused on health and sustainability. Soufflet Malt’s innovations provide beverage manufacturers with the opportunity to meet rising consumer demand for cleaner, healthier options without sacrificing flavour. The versatility of these products allows for a wide range of applications, from non-alcoholic cocktails to energy drinks, catering to diverse market segments. These developments are part of Soufflet Malt’s broader MALTiply 2030 strategy, which aims to expand the use of malt beyond traditional brewing and distilling applications. By positioning malt as a core ingredient in various beverage categories, Soufflet Malt is set to play a pivotal role in the industry's shift towards more sustainable practices. The solutions will debut at Drinktec 2025 this week.

Tyson Foods has announced plans to cease the use of high fructose corn syrup (HFCS), sucralose, BHA/BHT and titanium dioxide in its branded products by the end of 2025. This initiative will affect a range of well-known brands, including Tyson, Jimmy Dean, Hillshire Farm, Wright, State Fair, Aidells and IBP. The decision aligns with broader industry trends towards cleaner labels and healthier formulations, responding to increasing consumer demand for transparency and natural ingredients. Earlier this year, Tyson Foods also removed petroleum-based synthetic dyes from its product lines, indicating a clear commitment to enhancing the quality and integrity of its offerings. Donnie King, president and CEO of Tyson Foods, said: “We continuously review and assess our product portfolio to ensure the highest quality products that meet the needs of consumers". He continued: "Our decision to remove high fructose corn syrup and other ingredients reflects our ongoing commitment to feeding the world like family, while preserving the taste, value and integrity that define our iconic brands”. This voluntary initiative comes amid a backdrop of heightened scrutiny over food additives and sugars, particularly in light of Health Secretary Robert F Kennedy Jr's 'Make America Healthy Again' campaign. The campaign aims to eliminate artificial dyes and reduce sugar consumption across the food supply, aligning with updated dietary guidelines that promote whole foods. Tyson Foods’ proactive stance is not only a response to consumer demand but also a strategic positioning within a competitive market. The company recently raised its annual revenue forecast, betting on increased consumer appetite for chicken products while navigating challenges in its beef segment due to cattle shortages. The announcement comes as Tyson Foods seeks to reinforce its commitment to sustainability and high-quality food offerings. With approximately 138,000 employees and a robust portfolio of brands, the company remains focused on its mission: 'We Feed the World Like Family'.

Cannabidiol (CBD) has become one of the most dynamic areas of innovation in food and drink, making its way into everything from wellness shots to infused snacks and premium beverages. Consumer demand shows little sign of slowing, but recent developments from the European Food Safety Authority (EFSA) threaten to complicate the path to market for brands. FoodBev's Leah Smith explores. The rise of CBD in food and drink CBD is a non-psychoactive compound found in cannabis and is legally available in many places around the world, including the UK. Often associated with relaxation, pain relief and anxiety reduction, CBD has gained traction as a functional ingredient, particularly among younger and health-conscious consumers. Though its health benefits remain under debate among medical professionals and regulators, its wellness positioning has fuelled demand across multiple categories, from drinks and confectionery to functional gummies and supplements. Perhaps one of the best-known CBD-infused product brands in the UK is the line of functional drinks from beverage brand Trip. Offering a line of CBD RTD cans, gummies and oils, the brand has partnered with mental health organisations such as Mind, positioning its products with a focus on a calming and high-quality experience. However, despite strong consumer interest, CBD sits in a precarious regulatory position. The latest EFSA review highlights the challenges brands face in bringing products to market. In a June 2025 update, EFSA’s panel on Nutrition, Novel Foods and Food Allergens issued a new assessment on CBD safety. The panel concluded that it could not confirm CBD’s safety in food and drink applications, citing concerns over potential liver damage and other systemic effects. As a result, all novel food applications for CBD under EFSA jurisdiction have been paused until existing ‘data gaps’ are addressed. The panel has now recommended a benchmark safe daily intake of just 2mg for an average 70kg adult, a sharp reduction from the UK Food Standards Agency’s (FSA) guidance of 10mg. Both authorities, however, continue to advise against CBD use by children, pregnant individuals or people with pre-existing health conditions. Regulation implications for brands For producers, the new restrictions pose a serious hurdle. In the EU, EFSA’s centralised opinion informs regulation, but member states retain the power to set their own rules. France and Spain, for example, have suspended sales of CBD foods and supplements pending EFSA clearance. Others have chosen to regulate CBD products under the same restrictions as those containing THC, the psychoactive cannabinoid chemical, the legal status of which varies across the world – it is legal and rising in popularity across some US states, but remains illegal in the UK and many other European countries. One US brand, Uncle Arnie’s, recently secured $7.5 million in funding to expand its THC beverage production . Its portfolio includes a line of 2.5mg and 10mg hemp-infused iced teas, lemonades and wellness shots. In the UK, oversight falls to the FSA, which in August 2025 launched a consultation on three CBD novel food applications. If approved, these would mark the first legally authorised CBD-infused novel food products on British shelves. The consultation runs until November 2025 and comes with tight labelling and dosage restrictions. The divergence between EU and UK approaches creates a challenging landscape for brands with cross-border ambitions. In the EU, the freeze on novel food approvals is likely to create a bottleneck for innovation, while the reduced safe daily intake threatens the viability of many existing formulations. In the UK, the higher 10mg guideline remains in place for now, but regulation is tightening and compliance demands are rising. For the F&B sector, the message is clear: CBD remains a high-potential but high-risk ingredient. While consumer appetite is strong, the evolving regulatory environment means brands must weigh innovation against compliance costs and the risk of reformulation. As EFSA’s stance develops and the FSA consultation concludes, the coming year will be critical in shaping the future of CBD in food and drink. As innovators continue to experiment with its use, it is vital that regulatory requirements should be carefully monitored and considered.

Protein Industries Canada, Maia Farms and Phytokana Ingredients are collaborating on a CAD 32.5 million (approx. $23.5 million) project to turn Canadian-grown fava beans into nutritious, sustainable ingredients for plant-based foods. Of the $23.5 million being invested, $18.7 million will come from the industry partners and $4.7 million will come from Protein Industries Canada. The project brings together Canadian farmers, processors and food-tech innovators to strengthen the country’s value chain for fava beans while bringing new products to global consumers. Phytokana, a start-up based in Alberta, will use its proprietary technology – which avoids heat and chemicals – to process novel fava varieties into protein concentrate, starch flour and fava flour with improved taste, texture and nutrition. These ingredients will retain their natural functionality, making them ideal for use in dairy alternatives, plant-based meats and other food products. The company is in the process of securing funding to construct and commission a fully automated, 30,000 metric tonne per year dry fractionation processing facility. The site will be built near Strathmore, Alberta, enabling Phytokana to meet growing global demand. Chris Theal, president and CEO of Phytokana, said: “Our native functionality and superior sensory fava ingredients are the culmination of research and innovation in collaboration with some of the world’s leading food and beverage companies”. “This contribution from Protein Industries Canada primarily supports the direct investment into our custom-designed process flow, overlain with automation and advanced predictive process controls that serve to deliver value-added, sustainable and consistent quality food ingredients to global markets.” Maia Farms, a food-tech company based in Vancouver, uses fermentation to upcycle flours into high-value fermented mushroom proteins with enhanced digestibility and functional properties. Through the project, Phytokana will supply Maia Farms with fava ingredients, which Maia Farms will then use to create new mycelium-based ingredient solutions. Gavin Schneider, Maia Farms’ CEO, commented: “Maia has established commercial partnerships from coast to coast, building the infrastructure to establish Canada as a leader in mushroom-based protein ingredients and fermentation technology”. “With the support of Protein Industries Canada, Maia will further advance its biomass fermentation technology, upcycling Phytokana’s fava ingredients into value-added, sustainable ingredients.”

UK plant-based brand This has expanded its portfolio with the launch of three new products: This Isn’t Beef Pastrami, Super Veg Protein Bites and Super Superfood Breaded Pieces. The new innovations further diversify This’ portfolio after the brand expanded beyond meat imitation products and into a more whole food-based arena with the launch of its This Is Super Superfood line earlier this year. Within it’s classic ‘This Isn’t’ meat alternatives range, This Isn’t Beef Pastrami is a new, ready-to-eat, chilled product emulating the smoky, rich flavour and tender texture of traditional pastrami slices. The product is high in protein and provides a source of fibre, launching at £2.95 per 70g pack from today (15 September) in Morrisons, and in Sainsbury’s from 28 September. Elsewhere, new to the Superfood range is This Is Super Veg Protein Bites, launching into the frozen aisle at Tesco from today. The ready-to-cook protein bites are made from pea, lemon and basil, coated in a crispy multigrain crumb. They are low in saturated fat and provide a more veg-forward option, catering to demand for more wholesome meat-free products. They are priced at £3.50 per 240g pack. Also debuting in the Superfood range is This Is Super Superfood Breaded Pieces, available from Sainsbury’s from today, priced at £3.95 per 180g. They are made from shiitake mushrooms, broad bean protein and seeds, coated in a multigrain breading, designed to be added to dishes like curries, stir-fries, pasta or salads. The pieces are naturally high in iron, omega-3, protein and fibre, and contain 100% natural ingredients. Mark Cuddigan, CEO of This, said: “Our goal has always been to create delicious and nutritious plant-based products, and with our new Pastrami, Super Veg bites and breaded Super Superfood, we’re giving foodies new options”.