Stefan Laackmann GoodMills Innovation, a player in the grain processing sector, has appointed Stefan Laackmann as managing director and spokesperson for the management board. This leadership change is expected to bolster the company’s commitment to innovation and sustainability in the food industry. Stefan Laackmann brings extensive experience in the food and beverage sector, having held various leadership roles that focus on operational excellence and strategic development. His appointment comes at a pivotal time for GoodMills Innovation, as the company seeks to enhance its product offerings and expand its market reach in the competitive grain processing landscape. In his new role, Laackmann will focus on driving the company’s strategic initiatives, fostering innovation, and strengthening partnerships within the industry. “I am excited to lead GoodMills Innovation into its next phase of growth,” Laackmann said in a statement. “Our commitment to delivering high-quality, sustainable products remains unwavering, and I look forward to working closely with our team to further enhance our market position.” GoodMills Innovation has established itself as a leader in the development of innovative grain-based products, catering to a wide range of sectors, including bakery, snack, and convenience foods. The company’s focus on sustainability aligns with growing consumer demand for environmentally friendly food solutions, making Laackmann’s leadership particularly relevant in today’s market. With Laackmann at the helm, GoodMills Innovation is poised to further its mission of delivering high-quality, innovative solutions that cater to the dynamic needs of the food industry. His vision for the company will likely include expanding product lines, enhancing operational efficiencies, and fostering a culture of continuous improvement and innovation.

Scottish plant-based startup Beastly Brews, the producer of the oat milk liqueur Panther M*lk, has ceased trading and appointed administrators. Founded in 2020 by Paul Crawford, Beastly Brews reimagined the traditional Spanish cocktail Leche de Pantera as a sustainable, vegan alternative. The drink was made by swapping condensed milk for oat milk, offering a plant-based and low-impact version of the popular drink. Following an appearance on the BBC’s Dragon’s Den, Panther M*lk secured retail listings and opened a dedicated bar in Glasgow, which ran for four years. However, despite early traction, the brand has now appointed liquidators. Beastly Brews employed seven people and achieved around £175,000 turnover between October 2024 and May 2025. All employees were made redundant prior to the appointment of provisional liquidators WBG, led by Donald McKinnon. McKinnon said: “It is sad to see the demise of such an innovative drinks company with strong potential.” In a statement, Crawford said: “We had invested in the production of stock in advance with the intention of supplying to Tesco and Sainsbury’s, but both arrangements fell through, leaving us with too much stock, the cost of production to account for, and, ultimately, cashflow difficulties as we sought to offset the stock, resulting in this unfortunate liquidation.” Top image: © Panther M*lk

Langtins, a British confectionery company, has expanded its innovative Noomz range with the introduction of three new flavours: Berry Blast, Sour Worms and Watermelon. This move aims to meet consumer demand for unique and nostalgic sweet options in the market. The Noomz range uses a cutting-edge freeze-drying process that effectively preserves the texture, flavour, and shelf life of the sweets by removing moisture while maintaining their structural integrity. This technique enhances the original taste, resulting in lightweight, crispy confections that appeal to both traditional and modern palates. The new flavours are Halal certified and packaged in resealable bags, retailing at £2.49 each. Mubarak Isap, managing director at Langtins, said: “We’ve received a fantastic response to Noomz from customers and retailers alike, with many repeat orders from our stockists". He added: "We’re excited to keep the momentum going with three new bold flavours. We hope customers enjoy our latest innovative twists on iconic sweet shop flavours.” Noomz products are now available at selected convenience stores and forecourts across the UK, including EG On The Move, Rontec Forecourts, Valli Forecourts, and select One Stop and Nisa stores.

Kombucha Brewers International (KBI) has unveiled the KBI Verified Seal, the first official certification for retail kombucha products. This initiative aims to safeguard the authenticity of fermented kombucha, reduce consumer confusion and provide brewers with a credible means of differentiation in a rapidly expanding market. The introduction of the Verified Seal comes after more than a decade of advocacy and collaboration among brewers, scientists and regulatory partners. As the popularity of kombucha has surged, so has the prevalence of products marketed as kombucha that do not meet fermentation standards. This has led to consumer misunderstandings regarding what constitutes genuine kombucha, prompting KBI to establish clear industry standards. The KBI Verified Seal is designed to ensure that products bearing the seal are brewed according to traditional fermentation methods, confirming the presence of live, active cultures and appropriate organic acid profiles – key characteristics of authentic kombucha. To qualify for the new seal, brands must undergo a verification process that validates their adherence to these criteria. The program categorises kombucha products into three distinct types: Raw (not from concentrate): Freshly fermented kombucha that has never been concentrated, representing the traditional form of the beverage. Concentrate: Brewed kombucha that is concentrated and then reconstituted for shelf stability while maintaining essential fermentation qualities. Pasteurised: Heat-treated kombucha that offers a different taste and consistency profile, though it typically lacks live cultures. The first brand to receive the Verified Seal is GT’s Living Foods, a pioneer in the kombucha category, which celebrated this milestone during its 30th anniversary at Natural Products Expo West 2025. “This seal is the culmination of countless hours from passionate brewers across the globe,” commented GT Dave, founder of GT’s Living Foods. “I’m honoured to be the first to carry it, not just for my brand but for the future of kombucha. It’s an opportunity to help consumers better understand what real fermentation looks like and why it matters.” KBI has previously established the Kombucha Code of Practice in 2020, which set forth definitions, labeling requirements and quality benchmarks for kombucha products. The introduction of the Verified Seal builds upon these foundational efforts, reinforcing KBI’s commitment to product integrity and consumer education.

In a move to meet the growing demand for specialised aseptic processing skills in the Americas, Sidel has inaugurated a dedicated Aseptic Training Center in Atlanta. Now officially open, this facility aims to bolster workforce capabilities, improve productivity and empower F&B manufacturers to achieve operational excellence. The new training centre is equipped to provide comprehensive education on state-of-the-art aseptic PET operations, maintenance, troubleshooting and best practices. Through immersive, hands-on training on technical benches that simulate real production environments, participants can gain practical experience without disrupting live production lines. This approach not only enhances skill acquisition but also minimises risks associated with on-the-job training. Olivier Cocheril, VP of asset performance and digital services at Sidel, pointed out the benefits of this training methodology: “This method enhances aseptic maintenance and operations skills while reducing reliance on on-the-job training. Trainees can safely replicate issues and repeat tasks as needed, boosting confidence and productivity on the shop floor.” The Atlanta facility will offer a variety of local training programs focused on aseptic processing and equipment operation, ensuring compliance with FDA and OSHA regulations. Courses are designed to cater to different experience levels, with durations ranging from two to 15 days based on the specific content and expertise required. Each programme follows a blended learning model, combining expert-led instruction with hands-on and digital modules, ensuring a comprehensive educational experience. The curriculum covers a wide range of topics related to Sidel’s Aseptic Combi system, which integrates advanced packaging design, blowing, and filling technologies for sensitive beverages. Trainees will engage in real-world simulations that prepare them to address operational challenges effectively. Sidel’s new training centre not only serves as an educational hub but also as a demonstration site for its aseptic filling solutions and a technical support resource for customers. By offering customised training tailored to specific operational challenges, Sidel aims to enhance the overall efficiency and safety of aseptic processing within the F&B industry. With this initiative, Sidel expands its global training footprint, complementing existing aseptic training locations in China, France and Italy.

FoodBev Events has officially announced the first 30 expert speakers for the sixth edition of the Vertical Farming World Congress , set to take place on 7-9 October 2025 in Amsterdam. The speaker line-up signals fresh momentum for the sector, with the Congress once again positioned as the premier annual gathering for the global vertical farming industry. With the 2025 theme of 'Higher Purpose,' the event will bring together thought leaders, innovators, investors and policymakers from across the world for two days of high-level discussion, international collaboration and real-world innovation. Global speaker line-up Confirmed speakers include senior executives from leading operators such as 80 Acres Farms – which recently merged with Soli Organic to form a national indoor farming powerhouse – alongside pioneers AeroFarms and Babylon Micro-Farms (US), and UK-based Fischer Farms, GrowUp Farms and Intelligent Growth Solutions (IGS). Further contributions will come from Brazil, Canada, China, Italy, the Netherlands, Taiwan, Turkey and the UAE, reflecting the Congress’s global reach. Delegates will also hear from leading academics, advisers, venture investors and representatives of major industry associations in Japan and the US. Featured speakers Henry Gordon-Smith Founder and CEO of Agritecture, US Tristan Fischer Founder and group CEO of Fischer Farms, UK Tisha Livingston CEO of Infinite Acres, the Netherlands; president of 80 Acres Farms, US A forward-focused programme The programme will feature two full days of conference sessions tackling the most urgent and strategic themes shaping the sector, including: Achieving operational profitability Driving return on investment (ROI) Showcasing technology leadership Advances in plant science and nutrition Mapping global market growth opportunities Navigating public policy frameworks Building retail and supply chain partnerships Innovating with new crops such as botanicals, coffee, cosmetics, spinach and wheat Delegates will also gain practical insights through site visits to Growy’s cutting-edge vertical farm and the Philips GrowWise Research Centre. A special start-up panel will shine a spotlight on entrepreneurial priorities and the challenges of scaling vertical farming ventures. Richard Hall, chair of event organisers FoodBev Media, said: “With the theme of Higher Purpose, this is the stand-out event of the year for vertical farm operators to learn about the latest developments worldwide, to review strategy and to make new connections”. Supporting the industry The Vertical Farming World Congress 2025 is supported by a wide network of sponsors and partners from across the agri-tech and food industries, underlining its role as the leading platform for collaboration and progress in vertical farming. A huge thank you to all of our partners: Left to right: Silver sponsor:  Philips Silver sponsor:   Cymru Wales Bronze sponsor:   Airlux Technologies In association with:   Phyto by RCB Media partner:   Vertical Farm Daily About FoodBev Events At FoodBev Events , we are dedicated to bringing together professionals from the international food and beverage industry for unparalleled networking opportunities. With over 20 years of experience providing business insights through FoodBev Media, we understand the unique challenges businesses face. Our events are expertly curated to foster connections, ignite conversation, and share valuable knowledge that can propel your innovations and business to new heights. Join us at an upcoming event and become part of a thriving community focused on innovation and collaboration.

Frozen organic food producer Pack’d has added a new range of frozen ingredients to its UK retail portfolio. The new range includes Organic Chopped Onion, Organic Chopped Garlic, Organic Chopped Ginger, and Organic Soffritto Base – made with carrots, celery and onion. Pack’d’s new line comes as data shows 7 million tonnes of edible fresh food is thrown away in UK households each year. This costs around £1,000 annually on average for a household of four. Meanwhile, the UK frozen food market is expected to grow at a CAGR of 6.6% from 2024 to 2030, with the frozen fruits and vegetables category identified as the most lucrative segment, registering the fastest growth during the forecast period. Pack’d said its new range marks ‘a new era’ for the brand, expanding its offering from frozen whole foods into the ingredients space. This aims to capture more usage occasions and further its commitment to producing nutritious, sustainable and convenient food options. All products in the line are packed and frozen on the day of harvest to capture maximum nutrients, while offering a zero-waste solution for home cooks. Katy Hamblin, director of marketing at Pack’d, said: “Our mission has always been about getting tasty, convenient food into more people’s freezers – which is exactly why we we’re expanding our range into organic frozen ingredients. More people than ever are concerned about what goes into their food, so cooking with whole and natural foods is definitely on the rise.” She added: “We believe that eating well should fit into everyday life, effortlessly. But we also know that this can be difficult for many who lead busy lifestyles and struggle to find the time to cook from scratch. This new range is all about making home cooking quicker, easier, and more nutritious, with no compromise on quality or flavour.” The new range will be rolling out on Ocado this month, with RRPs of £2.85 per pack.

Watson-Marlow Fluid Technology Solutions (WMFTS) will unveil its new Bredel CIP hose pump for breweries and beverage producers at the Drinktec trade event in Munich, Germany, this month. The Bredel CIP is designed with a new rotor so that beverage producers can achieve the required CIP velocities in various applications. The new pump features automatic retractable compressing shoes that fully open the hose, allowing CIP fluid to flow at the optimal velocity for effective cleaning. By retracting the shoes during cleaning, hose compressions at high temperatures are eliminated. This extends hose life, thereby reducing costs of replacement hoses. For beverage and liquid food producers, WMFTS said its new solution is ideal for transferring fruit puree, fruit conentrate, liquid sugar unloading, and flavour and colour dosing. The company’s pumps are widely used in beverage production due to their ability to handle shear sensitive, abrasive or viscous products. Peristaltic and sinusoidal pumps from WMFTS transfer viscous products, such as fruit concentrate, and overcome demanding suction conditions to minimise process time without affecting product integrity. Steffen Knoedler, global business development manager at WMFTS, said: “The Bredel CIP sets a new benchmark in peristaltic hose pump technology for breweries and beverage producers. It ensures thorough CIP, eliminating the risk of spoiled product while delivering the required fluid velocity with extended hose life.” Knoedler added that unlike standard hose pumps, Bredel CIP avoids hose compression during CIP cycles by retracting the shoes while the pump remains stationary. “This innovation significantly reduces wear during high-temperature cleaning, extending hose life and lowering replacement costs,” he continued. “The Bredel CIP also reduces energy consumption, as there’s no need to operate the pump during CIP. This combination of efficiency, reliability and cost savings makes it a game-changer for hygienic fluid handling in beverage production.”

Taaleri Bioindustry – a bioeconomy growth investor under the Finnish Taaleri Group investment firm – has injected €10 million into plant-based dairy alternative manufacturer Finnish Food Factory. The investment, part of Taaleri’s Bioindustry Fund I, will support Finnish Food Factory in expanding its production capabilities, driving long-term growth and broader market reach. Based in Kouvola, Finland, Finnish Food Factory specialises in the production of plant-based dairy alternatives for global and Nordic brands, including Fazer. The company has increased its turnover more than tenfold from €1.2 million in 2020, to €13.5 million in 2024. Through its investment, the Article 9 fund aims to support the transition towards more sustainable, plant-based dairy alternative production – the carbon footprint of oat milk is significantly lower than that of traditional cows’ milk. Tuomas Kukkonen, chair of the board at Finnish Food Factory, said: “Finnish raw materials – particularly oats – have become a staple in consumers’ diets. With many years of expertise in plant-based products, the cornerstone of our operations is efficient, innovative and reliable production. We are excited to welcome Taaleri Bioindustry as our growth partner.” The investment is Taaleri Bioindustry Fund I’s sixth investment, having already raised €100 million in commitments of which approximately half has been deployed. Marjatta Rytömaa, managing director at Taaleri Bioindustry, commented: “We are pleased to begin our collaboration with Finnish Food Factory. With its experienced team, the company has achieved successful growth in both local and international markets while consistently delivering reliable production and value-add to its global customers.”

Flavour solutions company Monin has unveiled its latest product line, Pure, aimed at the burgeoning market for low- and no-sugar beverages in India. The new range, which features four natural flavours – including Mint, Red Fruits, Green Apple and Peach Apricot – was launched to meet the increasing demand for healthier beverage options among chefs, bartenders and culinary creators. The introduction of Pure comes at a pivotal time as the Indian beverage market sees a significant shift towards healthier choices. According to NielsenIQ, the low- and no-sugar drink segment doubled in 2024, reaching a market size of ₹700–750 crore (approx. $84-90 million) and accounting for 10% of the overall beverage landscape. This trend reflects a growing consumer preference for authenticity and transparency in food and drink products, a need that Monin aims to fulfil with its new offering. “India's food and beverage culture is evolving rapidly, and with Pure, we are giving bartenders, chefs, baristas and home creators the freedom to innovate without compromise,” said Germain Araud, managing director of Monin India. She continued: “Pure blends our expertise in flavour with the rising need for healthier options, ensuring we meet consumer demands for quality and taste”. Crafted using 100% natural fruit and plant-based extracts, each flavour in the Pure range is designed to provide a clean and versatile taste profile suitable for a variety of applications, including cocktails, mocktails, cold brews, iced teas, smoothies and desserts. The absence of added sugars, artificial sweeteners or colourants positions Pure as a health-conscious alternative in the competitive beverage market. The flavours include: Mint: Crisp and cooling, ideal for iced teas and chilled drinks. Red Fruits: Juicy berry notes perfect for spritzes and smoothies. Green Apple: Fresh and tangy, suitable for sodas and mocktails. Peach Apricot: Soft and floral, excellent for iced teas and pastries. Each 700ml bottle is priced at INR 955 and will be available through Monin's extensive distributor network and leading ecommerce platforms such as Amazon. Since establishing a direct subsidiary in India in 2019, Monin has significantly invested in local operations, including a state-of-the-art manufacturing facility set to open in Telangana by March 2026. This facility will not only serve the Indian market but also cater to neighbouring South Asian countries, further solidifying Monin's presence in the region. Additionally, Monin has established a local R&D centre focused on tailoring flavours to Indian tastes and trends, alongside creative studios in major cities like Delhi, Mumbai and Bengaluru.

McVitie’s has unveiled its first new flavour of Jamaica Ginger Cake in over 15 years, introducing a Pineapple & Coconut variant that is now available nationwide in the UK. This launch not only revitalises a classic product line but also signals McVitie’s commitment to innovation in the competitive F&B sector. The addition of this tropical flavour marks the first expansion of the Jamaica Ginger Cake range since 2009, making it a noteworthy event for both retailers and consumers alike. The new flavour combines the traditional ginger cake recipe with vibrant pineapple and smooth coconut, creating what McVitie’s describes as a "refreshing take" on a beloved classic. Retailers can now stock the Pineapple & Coconut Jamaica Ginger Cake, priced at £1.75, at major outlets including Morrisons, Spar and Nisa, as well as discount chains like B&M and Home Bargains. This strategic pricing and widespread availability aim to attract a diverse customer base, enhancing retailer margins and driving foot traffic. Catherine Morgenroth, marketing manager for McVitie’s, expressed enthusiasm about the launch: “We couldn’t be more excited to launch the first new flavour for this much-loved cake since 2009.” Morgenroth also highlighted that the new variant represents a bold, tropical twist that aligns with current consumer trends favouring unique and adventurous flavours. This introduction follows McVitie’s earlier innovation with the Hot Honey Jaffa Cakes, which debuted exclusively at Asda earlier this year. The Hot Honey variant tapped into the growing 'swicy' trend – combining sweet and spicy flavors. Jessica Woolfrey, marketing manager for Jaffa Cakes, commented: “At Jaffa Cakes, we’re known for doing things a little differently. Our newest flavour brings an unexpected twist, which is essential in today’s market”. The expansion of their product lines reflects McVitie’s dedication to refreshing its portfolio while maintaining the core attributes that consumers love. With this latest launch, McVitie’s not only reinvigorates a classic but also reinforces its position as a leader in the baked goods segment.

DSM-Firmenich has announced significant changes to its executive committee, effective today (Monday 1 September 2025). This restructuring is designed to sharpen the company's focus on high-growth, high-margin segments, aligning with the growing consumer demand for holistic wellbeing solutions. In a move that underscores its commitment to innovation, DSM-Firmenich will welcome Alessandre Keller as the new president of health, nutrition and care (HNC) starting 1 January 2026. Keller, who joins the company with over 25 years of global leadership experience, has a proven track record in the healthcare and FMCG sectors. His previous roles at Nestlé and Unilabs have equipped him with the strategic vision necessary to drive growth in DSM-Firmenich’s health and nutrition divisions. Maurizio Clementi will take over as president of taste, texture and health (TTH) on the same date, following the retirement of Patrick Niels, who has served the company for 34 years. Clementi, who has been with DSM-Firmenich for 14 years, is recognised for his expertise in taste innovation and team leadership, positioning him well to guide the TTH segment into its next phase of development. The restructuring also sees Philip Eykerman, currently president of HNC, transition to the role of chief strategy, M&A and transformation officer. Eykerman will leverage his extensive experience in strategic consulting and M&A to spearhead the company’s value creation agenda, focusing on portfolio development and strategic transformation. As DSM-Firmenich prepares for the final stages of its animal nutrition and health (ANH) carve-out, Ivo Lansbergen, president of ANH, will step down from the Executive Committee on 1 October 2025, to concentrate on leading the ANH business. Lansbergen has been pivotal in reinforcing the company’s position as a key player in the global feed ingredients market. Dimitri de Vreeze, CEO of DSM-Firmenich, expressed enthusiasm about the new appointments: “Both Alessandre and Maurizio bring a powerful blend of expertise, ambition, and purpose-led leadership that will help us continue to deliver exceptional value for our stakeholders”. De Vreeze also acknowledged the significant contributions of Patrick Niels and Philip Eykerman in shaping the company’s direction.