Emmi UK's yogurt brand Onken is expanding its Naked clean label range with the launch of Onken Naked Big Pots, designed to satisfy demand for products packed with ‘natural goodness’. The yogurts are made with only three natural ingredients: milk, fruit and a hint of sugar. They are launching in two flavours, mango and raspberry, available in a 350g pot format. Onken said it is actively cutting back ingredients lists and focusing on cleaner, more transparent formulations in response to growing awareness of the potential health impacts of ultra-processed foods. The Naked products therefore contain no additives, flavourings or artificial ingredients. The new Big Pots build on the success of the Naked Pouch formats and Onken’s clean label Kiddos range for children. Onken said it partners directly with farmers to select fruit at peak ripeness, carefully assessing colour and sweetness to maximise authentic flavour. It uses a unique process to preserve the fruit’s natural taste, eliminating the need for artificial additives. The Big Pots contain live cultures and a natural source of calcium and protein to support overall health and wellness. They will be available initially in Sainsbury’s from today (3 September 2025), with an RRP of £2.25 per pot. Greg Brady, Onken brand manager, said: “Today’s consumers are looking for simplicity – and so are we. At Onken, we’re committed to offering healthier, more transparent options that align with the growing demand for clean label foods with minimal ingredients. That’s why we created our Naked Big Pots: a creamy, delicious yogurt made with straightforward, recognisable ingredients.”

Fox’s Burton’s Companies (FBC) has unveiled the Party Rings Celebration Cake, marking the brand's first foray into the celebration cake category. The new product, designed to resemble the iconic Party Rings biscuit, is now available in the UK at Tesco, with launches at Asda and Sainsbury's scheduled for later this month and next. Party Rings Celebration Cake is crafted from a Madeira sponge and topped with vibrant icing, appealing to consumers looking for fun, shareable options for family gatherings and special occasions. Priced at £14 and designed to serve ten, this cake aims to capitalise on the burgeoning celebration cake market, which is currently valued at £11 million and growing at a rate of 4.3% year-on-year. David Hebson, trade marketing director at FBC, said: “This launch is a natural extension of that, delivering what shoppers want while giving retailers a genuine point of difference in their fixtures”. The introduction of the Party Rings Cake is expected to not only drive incremental sales but also attract new customers to the celebration cake segment, which has seen a 5.6% increase in brand penetration. Consumer testing has indicated strong market potential, with feedback from frequent celebration cake buyers expressing enthusiasm for the product's playful design and nostalgia. As one participant noted: “A cake made to look like a Party Ring biscuit is exactly as I imagined it. It looks quite fun; it’s different”. With the Party Rings Celebration Cake, FBC is poised to leverage its strong brand equity and meet the evolving preferences of consumers seeking fun, affordable celebration options. The cake's rollout across major retailers will further enhance the visibility of the Party Rings brand, reinforcing its position within the competitive landscape of the UK confectionery market.

The Institute of Food Technologists (IFT), a non-profit organisation dedicated to advancing food science, has announced the appointment of Dr Margaret (Peggy) Poole as its 86th president, effective 1 September 2025. With over four decades of experience in the food industry and a robust 45-year membership with IFT, Poole's leadership is poised to drive significant advancements in food science and technology during a critical time for the global food system. Peggy Poole's extensive background includes pivotal roles in research and development, regulatory affairs, and quality assurance at renowned companies such as Kraft Foods, Häagen-Dazs, Leprino Foods and Bigelow Tea Company, where she most recently served as vice president of the Tea Division. Her diverse expertise equips her to address the complex challenges facing the food industry today, from regulatory compliance to innovation in product development. In her new role, Poole succeeds Dr Christopher Daubert , who has served as president and contributed to IFT's mission of enhancing food science since September 2024. Poole's leadership is expected to foster collaboration and innovation among IFT members, which includes a broad spectrum of professionals from academia, industry and government. “I am honoured to step into the role of IFT president,” Poole said. “I recognise the challenges and opportunities facing the global food system, and I am ready to guide IFT through them. This is a pivotal moment for our community, and I am excited to lead with clarity, courage, and a focus on advancing food science.” Poole's commitment to mentorship and community engagement is evident in her previous roles on the IFT board of directors, where she has actively participated in initiatives such as the Chief Research Officers Council and the IFT Student Association College Bowl. Her dedication to nurturing the next generation of food scientists aligns with IFT's mission to create a sustainable and accessible global food supply. Joining Poole in leadership is Dr Gunnar Sigge, who has been appointed as president-elect. Currently an associate professor and head of the Department of Food Science at Stellenbosch University in South Africa, Sigge brings a global perspective to IFT's initiatives. His experience in establishing a master's programme in food and nutrition security positions him to contribute significantly to IFT's mission of addressing shared challenges in the food industry. “Being based in South Africa, I see firsthand how IFT's reach and influence are truly global,” Sigge remarked. “I look forward to helping lead this incredible community as president-elect and working together to create a better food future for everyone.” As IFT navigates the complexities of the evolving food landscape, Poole's leadership is expected to enhance the organisation's role as a vital resource for food professionals. With a focus on science, technology and research, IFT aims to tackle pressing issues such as food safety, sustainability and nutrition. The Institute of Food Technologists has been at the forefront of food science since its inception in 1939, advocating for innovation and collaboration among its community of over 200,000 members.

Innocent Drinks has unveiled a new line of high-vegetable smoothies aimed at meeting the growing consumer demand for nutritious, low-sugar options. The launch of Green Goodness and Red Goodness smoothies marks a significant expansion of Innocent's product portfolio, positioning the brand to capitalise on health trends that prioritise vegetable intake. Green Goodness and Red Goodness smoothies boast an impressive vegetable content of 25% and 27%, respectively, while maintaining a fruit-forward flavour profile. Both smoothies contain no added sugar, aligning with consumer preferences for healthier beverage choices. Key ingredients include spinach, beetroot, spirulina and carrot, which not only enhance the nutritional value but also provide a delicious taste. Sarah Munday, head of research and development at Innocent, said: “Our taste buds have evolved, and we’ve found that not everyone is on the lookout for a sweet-tasting smoothie". She continued: "We’ve crafted our highest ever veg content smoothie that has no added sugar and offers delicious taste. Our mission is to get more people eating fruit and veg, and these smoothies are a step in that direction.” Currently available at Sainsbury's, the new smoothies will roll out to all major UK supermarkets in the coming months, offered in both 750ml and 250ml sizes. According to the World Health Organization, only 12% of Europeans meet the recommended daily intake of 400g of fruits and vegetables. Innocent's new product line directly addresses this gap, providing a convenient and tasty way to increase vegetable consumption. The smoothies are designed to count toward one of the five daily servings of fruits and vegetables, making them an attractive option for busy consumers.

In a move to bolster its presence in North America, Jungbunzlauer, a producer of sustainable ingredients, has purchased a multipurpose production facility in Thomson, Illinois, from IFF. This acquisition marks a significant step in Jungbunzlauer’s efforts to enhance its operational capabilities and better serve its US clientele. CEO Bruno Tremblay highlighted the importance of this acquisition: “Establishing a US manufacturing footprint allows us to work closer to many of our US customers, better understand their challenges, and deliver solutions that truly make a difference”. The transaction is expected to finalise in early Q4 2025, pending regulatory approvals and customary closing conditions. Tremblay noted that the immediate focus post-acquisition will be on adapting the site to meet Jungbunzlauer's specific production needs, with plans for future hiring to be announced as operational strategies are finalised. Jungbunzlauer, headquartered in Basel, Switzerland, has been a pioneer in producing high-quality, sustainable ingredients sourced from natural products. The company serves a diverse range of industries, including food and beverage, nutrition, and personal care, with a commitment to developing naturally derived solutions that enhance everyday life. With over 150 years of experience and a robust portfolio that includes texturants, acidulants and sweeteners, Jungbunzlauer aims to leverage this acquisition to reinforce its market position in the competitive North American landscape. The company currently operates large-scale fermentation facilities across Europe and North America, serving more than 130 countries worldwide. The facility will not include IFF’s commercial business, product lines or employees, and the financial terms of the deal remain undisclosed. Featured image: © Jungbunzlauer

In a bold move signalling potential upheaval within PepsiCo, Elliott Management has disclosed a substantial $4 billion investment in the beverage and snack giant. This stake, one of Elliott's largest, comes as the firm calls for a strategic turnaround to address what it describes as underperformance in PepsiCo's North America beverages unit and to restore growth momentum. Elliott's critique centers on PepsiCo's North America beverages division, which has reportedly lagged behind competitors due to a series of strategic missteps. The investment firm highlighted issues such as market share losses in the soda category and a diluted focus stemming from the introduction of numerous new brands and products. Elliott's letter to PepsiCo emphasised the need for a reevaluation of its bottling network, suggesting a re-franchising approach similar to that of rival Coca-Cola. “PepsiCo must defend its core franchises in carbonated soft drinks with incremental marketing and innovation while selectively expanding in growing categories,” Elliott stated. The firm’s call for action comes at a time when branded packaged food companies are grappling with sluggish sales and high commodity costs, necessitating an urgent reevaluation of business strategies. PepsiCo's stock has seen a decline of approximately 25% since reaching a record high in May 2023, reflecting investor concerns over the company’s growth trajectory. In contrast, shares rose about 2% following the news of Elliott's investment, suggesting market optimism regarding potential changes in leadership and strategy. The broader landscape for packaged food companies has been challenging, particularly as they navigate the aftermath of price hikes implemented during the Covid-19 pandemic. As consumer preferences shift towards healthier options, PepsiCo's ongoing transition to a portfolio that highlights nutritious drinks and snacks is critical for regaining market confidence. Elliott Management is no stranger to activist campaigns within the food and beverage sector. The firm previously orchestrated a significant restructuring at Honeywell and has a history of influencing strategic decisions in major corporations. This latest intervention at PepsiCo echoes past efforts by activist investors, including Nelson Peltz's unsuccessful campaign to split PepsiCo's beverage unit from its snack division nearly a decade ago. As PepsiCo evaluates Elliott's proposals, the company has indicated it will consider the suggestions in light of its existing strategy, which includes targeted investments in innovation and a commitment to portfolio transformation. Earlier this year, PepsiCo announced plans to rebrand its Lay's and Tostitos products to eliminate artificial colours and flavours, aligning with growing consumer demand for transparency and health-conscious options.

JBT Marel has officially launched the ProDose Pineapple Wax Dosing Machine, a fully automated solution that enhances the way pineapple producers manage post-harvest freshness. The ProDose Pineapple addresses longstanding issues associated with traditional wax application methods, which often rely on manual processes prone to human error. These outdated techniques can lead to inconsistent wax coverage, accelerated spoilage, and excessive waste. By automating the waxing process, the ProDose Pineapple ensures precise dosing, significantly reducing both labour costs and the risk of product loss. “Traditionally, wax dosing has been a labour-intensive task requiring frequent manual intervention, which can compromise fruit quality,” said Christina Campos, general manager of JBT Marel. She added: “The ProDose Pineapple not only automates this critical step but also enhances food safety and quality, reflecting our commitment to innovation in the produce sector”. The ProDose Pineapple is designed for scalability, making it an ideal solution for high-volume pineapple producers. Key features include: Automated dilution and tracking: The system automates the dilution process and monitors every dose, allowing operators to focus on quality control rather than manual tasks. Customisable application settings: Producers can adjust settings based on different pineapple varieties and external conditions, ensuring optimal freshness for each batch. Real-time monitoring: The machine offers user-friendly data logging, enabling seamless integration with existing operations and providing real-time visibility into the waxing process. With these capabilities, the ProDose Pineapple not only enhances operational efficiency but also empowers producers to meet the growing demand for high-quality, fresh produce. The automation of waxing not only extends shelf life but also aligns with industry trends towards sustainability and waste reduction. “By minimising wax waste and ensuring consistent application, the ProDose Pineapple sets a new benchmark for freshness in the produce industry,” said Fernando Edagi, product line director for JBT Marel fresh produce technologies. He continued: “This technology is a game-changer for producers looking to enhance their competitiveness in a rapidly evolving market”.

UK sourdough brand Jason’s Sourdough has expanded beyond the bread category with its latest launch: Proper Sourdough Crumpets. The milestone launch comes as demand for premium bakery products with simple ingredients continues to rise in the UK. Jason’s Sourdough said its move into the realm of one of Britain’s ‘most beloved bakery staples’ reinforces its commitment to crafting ‘proper bread using only simple ingredients’ with no preservatives, seed oils, emulsifiers, added yeast or artificial additives. Made from just flour, water, salt and fermented wheat flour, the crumpets offer a ‘delicately crisp’ exterior with a light, open texture and distinctive sourdough flavour tang. They contain no sugar, bi-carb or baking powder, leavened naturally with Jason’s sourdough starter and long fermentation process. Jason Geary, master baker at Jason’s Sourdough, said: “Crumpets are a completely new segment for us, and this launch marks an exciting step in the growth of our brand”. “We’ve taken our traditional sourdough approach and applied it to a product that families and food lovers already know and enjoy. It’s a natural expansion of our range and shows the versatility of Sourdough – it’s about combining innovation with tradition, keeping the ingredients simple and maintaining exceptional quality.” The launch builds on the recent success of Jason’s Sourdough Creations and Jason’s Everyday Seeded Protein Rolls , both new lines for 2025. It follows the opening of the brand’s parent company Geary’s Bakery’s £36 million custom-built bakery facility in Leicester , announced earlier this year. Available in 700 Tesco stores across the UK, the new crumpets have launched at an RRP of £1.60 per pack of six.

Post Holdings has entered into an agreement to sell the pasta business of its 8th Avenue Food & Provisions subsidiary to food group Richardson. The transaction will see Richardson pay $375 million in cash and assume approximately $80 million in leaseback financial liabilities. It will expand Richardson’s food and ingredients presence in the US, adding new production sites and brands to its portfolio. As part of the deal, Richardson will acquire Post Holdings’ manufacturing facilities in Carrington, North Dakota; New Hope, Minnesota; and Winchester, Virginia. It will also take ownership of well-known pasta brands such as the Ronzoni retail brand. Richardson is headquartered in Manitoba, Canada, and operates as a vertically integrated processor and manufacturer of oats, durum and canola-based products. By integrating further down the value chain into pasta, Richardson will strengthen its ability to connect its position in North American durum origination and milling to the production of finished pasta products. Post acquired 8th Avenue on 1 July 2025 in a deal worth $880 million. The company will retain 8th Avenue’s nut butters, fruit and nut products and granola businesses, which are expected to be integrated into Post’s consumer brands segment. Darwin Sobkow, president and CEO of Richardson International, commented on the acquisition: “The handling and milling of durum wheat is a core strength of our business, and the opportunity to extend our reach into pasta builds directly on that foundation”. Approximately 500 employees from 8th Avenue will join Richardson following the transfer of shares. Richardson, which has a workforce of over 3,600 people worldwide, said its future strategy will emphasized innovation and growth in both retail and foodservice pasta markets. The transaction is expected to be completed during Post’s first fiscal quarter of 2026, subject to customary closing conditions. Top image: © Ronzoni

The Kraft Heinz Company has announced plans to split into two independent companies in a tax-free spin-off. According to the company, the goal is to simplify operations and sharpen the strategic focus of its brands. The board of directors unanimously approved the move, which is expected to position both companies for stronger performance and long-term shareholder value. The split will create: Global Taste Elevation Co: This company will focus on global sauces, spreads and shelf-stable meals. It includes big brands like Heinz, Philadelphia and Kraft Mac & Cheese. It expects around $15.4 billion in sales and $4 billion in profit in 2024. About 20% of its sales will come from emerging markets, and another 20% from restaurants and other foodservice channels. North American Grocery Co: This company will focus on staple food brands in the US and Canada, including Oscar Mayer, Kraft Singles and Lunchables. It expects about $10.4 billion in sales and $2.3 billion in profit in 2024. Most of its sales come from top-ranked brands. The company plans to grow efficiently while finding new opportunities for its products. The move follows earlier reports that Kraft Heinz was considering divesting part of its grocery business in a potential $20 billion spin-off. The planned separation confirms the company is moving forward with restructuring to simplify operations and focus on its strongest brands. Miguel Patricio, executive chair of the Kraft Heinz board, said the split will help each company focus more on its brands and use resources better. “By separating into two companies, we can allocate the right level of attention and resources to unlock the potential of each brand to drive better performance and the creation of long-term shareholder value," he said. Kraft Heinz CEO Carlos Abrams-Rivera will lead North American Grocery Co. A CEO for Global Taste Elevation Co is still being selected. Abrams-Rivera said the move will “unleash the power of our brands” and thanked employees for their work. The separation is expected to finish in the second half of 2026, after approvals from regulators and a tax review confirming the spin-off is tax-free. Kraft Heinz stated that additional details on company names, brand allocation, capital structure and board composition will be released closer to the completion of the transaction.

Laurent Freixe Nestlé has announced the immediate dismissal of CEO Laurent Freixe following an internal investigation into a breach of the company’s code of conduct related to a personal relationship with a subordinate. The board has appointed Philipp Navratil, the head of Nespresso, as his successor, marking a significant leadership transition for the company. Freixe, who had been with Nestlé for nearly 40 years and took over as CEO just a year ago, was removed from his position after a thorough investigation into allegations raised through the company’s internal complaints system, 'Speak Up'. While initial findings deemed the claims unsubstantiated, persistent internal complaints prompted a second investigation, which confirmed violations of company policy regarding personal relationships in the workplace. Nestlé’s chairman, Paul Bulcke, highlighted the importance of maintaining strong governance and values within the organisation. “This was a necessary decision. I thank Laurent for his years of service at Nestlé,” Bulcke said in a statement of the company's website, reinforcing the company’s commitment to ethical standards. Freixe’s departure adds to the challenges Nestlé is currently facing, including slowing sales in its core businesses and increasing regulatory scrutiny. Earlier this year, French authorities raided Nestlé’s offices as part of an investigation into the company’s alleged use of unauthorised filtration methods in its bottled mineral water. Furthermore, the company faced a recall of frozen meals in the US due to contamination concerns, which raised questions about its quality control processes. Since taking the helm, Freixe had aimed to refocus the company on its core brands, which include well-known products like Kit Kat, Nescafé, and Purina pet food, amidst a backdrop of declining share prices and investor concerns. Nestlé's stock has seen a significant drop of over 40% since hitting a peak of SFr127 in 2022, leading to increased pressure on the management team to deliver results. Philipp Navratil, who began his career at Nestlé as an internal auditor in 2001, has held various leadership roles across Latin America and within the coffee sector, culminating in his recent position as the head of Nespresso. Philipp Navratil His appointment comes at a critical time, and his proven track record could help stabilise the company. Jean-Philippe Bertschy, an analyst at Vontobel, noted that Navratil’s leadership is encouraging for investors who have been anxious amid recent turmoil. Navratil's experience in managing high-profile brands and his understanding of Nestlé’s operational dynamics will be crucial as he steps into the CEO role. His immediate priorities are expected to include restoring investor confidence, addressing operational inefficiencies, and navigating the ongoing regulatory challenges facing the company. Navratil said: "I am honoured by the trust the board has placed in me, and it is a privilege to take on the responsibility of leading Nestlé into the future". "I fully embrace the company's strategic direction, as well as the action plan in place to drive Nestlé's performance. I look forward to working closely with the entire leadership of the company, in alignment with the board, chairman Paul Bulcke and chairman-designate Pablo Isla, to accelerate execution and to drive the value creation plan with intensity."

The Cornish Cheese Company has launched its latest creation, Dozmary, a bold new soft cheese that aims to capture the attention of the speciality food market. This new cheese combines artisan craftsmanship with local ingredients, reflecting the rich heritage and landscape of Cornwall. Named after the legendary Dozmary Pool on Bodmin Moor – said to be the final resting place of King Arthur's sword, Excalibur – Dozmary embodies a strong connection to its Cornish roots. The cheese is positioned as a more robust evolution of the company’s well-regarded Cornish Camembert, showcasing the brand's commitment to quality and local provenance. Crafted from locally sourced milk, Dozmary is matured to achieve a rich, buttery paste that features vegetal aromas and a luxuriously oozy texture. This results in a cheese that is not only full-flavoured and complex but also deeply rooted in the West Country’s storied cheesemaking tradition. Although still in development, Dozmary made a significant impact at the International Cheese & Dairy Awards 2025, where it was awarded Supreme Champion in the Speciality Cheese Class. Ben Stansfield, head of sales and marketing at the Cornish Cheese Company, said: “We thought we had something special with Dozmary, but to be recognised on such a global stage so early on was a real honour. This cheese represents years of hard work, experimentation and a deep respect for our local ingredients and landscape.” Dozmary is presented in a distinctive 250g round format, beautifully packaged in a wooden box, and is priced at a recommended retail price of £7.50. It is now available to specialist retailers, cheesemongers and fine food stockists across the UK, making it an attractive option for businesses looking to enhance their gourmet cheese offerings. The introduction of Dozmary comes at a time when the demand for high-quality, locally sourced food products is on the rise.