US active nutrition brand Silver Star Nutrition has launched Select Proformance Elite Whey Protein Isolate, a fast-digesting protein designed specifically for ‘performance-driven’ consumers and athletes. The launch builds on the brand’s Elite Plant Protein line, offering a whey-based clean label option for consumers seeking a high-quality animal-based protein powder with the benefits of fast absorption. Crafted using ion exchange technology and sourced from grass-fed cows, Elite Whey Protein Isolate delivers 20g of protein per serving with over 90% protein content. It is also low in fat, lactose and carbohydrates. Available in chocolate, French vanilla and unflavoured variants, the powder includes 2.5g of leucine per serving to support muscle protein synthesis. Like its plant-based counterpart, it aims to provide an enhanced taste and texture that avoids the chalky or bitter aftertastes found in many other protein powders, developed to outperform traditional whey. Ryan Toreson, president and general manager of MHF Group, said: “With Elite Whey Protein Isolate, we're raising the bar for purity and performance in the whey category”. “We focused on creating a formula that is fast-absorbing, easy to digest and built for athletes who demand clean, effective fuel without unnecessary fillers or compromise.”

Ambient Carbon has successfully demonstrated its Methane Eradication Photochemical System (MEPS) in a large-scale field trial, proving that dilute methane emissions from dairy barns can be effectively eliminated at a commercial scale. This achievement marks the first real-world validation of a technology capable of eradicating methane emissions from livestock barn air, addressing a critical environmental challenge in the dairy industry. Methane, a potent greenhouse gas with 84 times the global warming potential of carbon dioxide over a 20-year period, accounts for approximately 30% of global anthropogenic methane emissions, with dairy cattle contributing half of that total. The MEPS system's ability to mitigate these emissions is crucial as the dairy sector strives toward its goal of achieving net-zero emissions. The trial was conducted at the Hofmansgave Foundation farm in Denmark, where the MEPS unit, housed in a standard 40-foot shipping container, processed air samples from a 250-cow open-sided dairy barn. This latest test was a significant scale-up from previous laboratory prototypes, showcasing the technology's viability for widespread commercial deployment. Matthew S Johnson, co-founder and chief science officer at Ambient Carbon, said: “The MEPS successfully oxidised methane from dairy barn ventilation air across varying concentration levels, proving that it can deliver consistent performance under real agricultural conditions with co-pollutants present. We achieved up to 90% methane eradication across a concentration range of 4.3 to 44 ppm.” The trial received substantial support from Danone North America, which has committed to investing in innovative solutions that enhance the sustainability and resilience of the agricultural supply chain. Jessie Copeland, head of regenerative agriculture at Danone North America, added: “The success in Denmark paves the way for further strategic collaborations between Danone North America and Ambient Carbon, reinforcing our shared commitment to enhancing farmer and supply chain resiliency”. In addition to methane reduction, the MEPS system effectively removes ammonia and other odours from dairy barns, generating fertiliser as a byproduct that can reduce operational costs for farmers. This closed-loop circular technology not only enhances resource efficiency but also minimises barn exhaust air to sterile water vapour. Dave Kenney, CEO of Ambient Carbon, commented: “Proving that MEPS technology works at scale is crucial in our journey to deliver a commercial solution in 2026. This validation shows we can meet the performance metrics needed for widespread adoption across the agricultural sector.” The MEPS system employs a patented gas-phase process that utilises chlorine radicals activated by UV LED arrays to break down methane. It is designed to be completely non-invasive, ensuring that cow comfort, milk production, and barn operations remain unaffected. Furthermore, its modular design allows for deployment in various sizes of dairy barns, making it a versatile solution for the industry. While the current trial focused on methane emissions from dairy barns, the MEPS system has potential applications for other sources of dilute methane emissions, such as covered manure storage facilities, biogas plants and wastewater treatment plants, thereby expanding its climate impact. The successful trial was conducted in collaboration with Danone North America, Hofmansgave Foundation and several academic partners, including the University of Copenhagen and Aarhus University, with additional support from Innovation Fund Denmark.

British liquorice confectionery brand Flyers has expanded its range with the launch of a new non-liquorice sour apple and raspberry sticks product. The 79-year old confectionery maker is known for its chewy liquorice sticks with tangy sherbet centres. Now extending its portfolio of fully plant-based offerings, the brand has debuted its first sour ‘magic in the middle’ stick product. The new addition features apple-flavoured sticks with raspberry-flavoured ‘crystal’ sherbert centres, offering a sweet, sour and fruity alternative to its traditional liquorice options. Flyers currently owns a 15% share of the liquorice market in the UK. The brand acknowledged the nostalgic confectionery’s ‘polarising’ nature, aiming to appeal to a broader consumer base within the wider confectionery space with its new launch. Andy Valentine, spokesperson for Flyers, said: “Despite three years of consecutive double-digit growth, Flyers is only now starting to realise its growth potential – and with ‘Sours’ remaining the hottest trend within sugar confectionery, we spied the perfect opportunity to showcase our new Sour Apple candy sticks packed with tangy Raspberry sherbet crystals, thereby extending Flyer’s appeal to both a younger audience and intransigent liquorice loathers.”

Century Pacific North America, the US subsidiary of Century Pacific Food, has acquired the Loma Linda plant-based brand from Atlantic Natural Foods. The transaction, valued at less than $10 million, includes the acquisition of Loma Linda and Atlantic’s other brands such as Tuno, Neat and Kaffree Roma. It also encompasses the brands’ formulations, select manufacturing assets, licenses and remaining inventory relating to the ongoing business of Atlantic Natural Foods. Atlantic Natural Foods, a US plant-based company based in North Carolina, US, filed for Chapter 11 bankruptcy protection earlier this year. This followed the termination of an agreement with agri-food company Above Foods in 2024, which would have seen Atlantic go public through the partnership. The Loma Linda brand was acquired by Atlantic Natural Foods in 2016, but dates back to 1890. Its products included its flagship tuna alternative Tuno, now sold across North America and in over 30 countries worldwide, as well as Franks vegan hotdogs and plant-based scallop alternative Skallops. Century Pacific North America is best known for its UnMeat brand, a shelf-stable plant-based product line available across major US retailers including Walmart, Albertsons, HEB and Meijer. The company was already working closely with Atlantic Natural Foods as a supply partner, leading to deeper collaboration and this latest acquisition deal. Greg Banzon, chief operating officer at Century Pacific Natural Foods, said: “This is a strategic and synergistic move for CPNA. We are bringing together a trusted heritage brand and a disruptor brand under one roof – leveraging decades of consumer trust with bold innovation. This allows us to serve both loyal customers and new generations seeking accessible, nutritious and sustainable food choices.” Banzon said the transaction is expected to be “immediately accretive” to the business, with operational integration to be a “seamless, bolt-on match” to Century Pacific’s existing plant-based food operations. “The acquisition reflects CPNA’s measured and profitable growth strategy: tapping into established markets while accelerating momentum for plant-based food adoption across diverse geographies,” he continued. “Ultimately, it reinforces the group’s broader mission of building a healthier, more sustainable portfolio that provides affordable nutrition to the consumers we serve.” Top image: © Loma Linda

Bel’s The Laughing Cow spreadable cheese wedge brand has unveiled its newest limited-edition flavour in the US, Pumpkin Spice, available now through November 2025. The new seasonal variety combines The Laughing Cow’s creamy cheese with the warm flavours of cinnamon and pumpkin, providing a festive new flavour for the brand. Each individually wrapped wedge is made with real cheese, contains 2g of protein and offers a source of calcium. Pumpkin spice flavour is continuing to rise in popularity, with The Laughing Cow’s senior brand director Jessica Dillon describing it as “the flavour of fall”. The launch also marks the brand’s first sweet cheese variety, well-suited for spreading on graham crackers or using in dessert recipes such as cheesecakes. Dillon commented: “This limited-edition variety delivers all the cosy, craveable notes of the season, combined with our signature creamy texture. It's a fun, flavourful twist that will instantly elevate any snack or spread all season long.” The Laughing Cow Pumpkin Spice variety is now available at major retailers nationwide including Kroger, Albertsons, Market Basket, Brookshire Grocery, Meijer and Publix for a suggested retail price of $4.99.

GoodMills Innovation has unveiled its latest product, High-MAC brans, a solution that enables bakeries and industrial manufacturers to enrich their baked goods with fibre without compromising on taste, texture or volume. This innovative ingredient, made from micronised, stabilised wheat, rye and spelt brans, is set to transform the baked goods sector by addressing the growing consumer demand for high-fibre, nutritionally sound products. With health trends driving consumer preferences, the High-MAC brans can be seamlessly integrated into a diverse array of baked goods, including breads, rolls, pizza bases, crispbreads and cookies. The product has been developed to meet the industry’s need for light, consistent quality baked items that are free from coarse textures and other undesirable sensory components. A key feature of High-MAC is its special micronisation process, which ensures that over 90% of the bran particles are smaller than 200 µm. This fine milling allows for even distribution throughout the crumb, significantly enhancing nutrient density while maintaining the appealing taste and appearance that consumers expect. The incorporation of High-MAC with higher-extraction flours boosts the mineral and fibre content without altering standard processing behaviours. “High-MAC brans can be easily incorporated into existing formulations,” said Max Weber, category manager at GoodMills Innovation. “Depending on the desired nutritional claim – such as ‘source of fibre’ or ‘high in fibre’ – the dosage can be flexibly adjusted. It allows our customers to develop products that meet today’s nutritional expectations without overwhelming the consumer.” The High-MAC brans also offer practical advantages for manufacturers. They are simple to use, requiring minimal adjustments during the dough mixing process. GoodMills Innovation provides support through its product development team, assisting clients with formulation and application either at its in-house test bakery or on-site at customer facilities. In addition to their functional benefits, High-MAC brans cater to the clean label trend, consisting solely of cereal ingredients and fulfilling consumer demands for transparency. The thermal stabilisation process also extends the shelf life of these brans compared to native products, making them a reliable choice for manufacturers. Sebastian Stolze, manager of product development and application at GoodMills Innovation, highlighted the innovative aspect of High-MAC: “We are essentially replicating a component of the milling process that is otherwise inaccessible – creating a basis for rustic baked goods with distinctive colour and a high fibre content.”

Steeped in centuries-old Japanese tradition, matcha is now bursting onto Western scenes with fresh energy – thanks to its versatility and buzz-worthy health perks. From ice creams and frozen desserts to smoothies and skincare rituals, this vibrant green powder is proving there’s more than one way to make wellness exciting. FoodBev Media’s Siân Yates investigates matcha’s meteoric rise and explores why it’s stirring up excitement across the globe. “Matcha is to Japan what Champagne is to France,” Yureeka Yasuda, UK-based tea sensei and founder of artisanal matcha brand Sayuri, told FoodBev, pointing out that anything produced outside of Japan “is often not monitored and may simply be powdered green tea”. Matcha is made from the tea plant Camellia sinensis and is produced by pulverising shade-grown green tea leaves into a fine powder. “The shading process increases the chlorophyll content in the leaves, which helps them retain theanine – an antioxidant amino acid that combats stress and imparts a distinctive sweetness and umami flavour,” Yasuda explained. Unlike traditional tea, which is steeped, strained and then discarded, matcha is consumed whole in powdered form – delivering a more concentrated dose of nutrients. This nutritional intensity has played a key role in driving its rising popularity in the West. “Matcha contains high levels of antioxidants, including catechins such as epigallocatechin gallate, which are believed to support health benefits such as weight management, cancer prevention and improved cardiovascular health,” said Nandini Roy Choudhury, F&B specialist at Future Market Insights. She continued: “It also contains caffeine and L-theanine – an amino acid known to promote relaxation without causing drowsiness”. The unique combination of caffeine and L-theanine in matcha provides a balanced energy boost, promoting alertness while encouraging a calm, focused state without the jitters commonly associated with other caffeinated beverages. This blend of benefits makes matcha a popular choice for those seeking both physical wellness and mental clarity. Since awareness of these benefits has spread globally, matcha has become a sought-after ingredient in Western health and wellness circles, inspiring new products and trends. Matcha goes mainstream In addition to its many health benefits, matcha’s growing popularity in the West is also driven by its versatility. “The earthy, rich and bold flavour of matcha makes it an excellent choice for both sweet and savoury dishes,” Roy Choudhury pointed out. “Its complex taste lends itself perfectly to dessert toppings as well as beverages like lattes and frappés, not to mention matcha waffles, green tea ice cream, cupcakes, cookies and countless other creations,” she enthused. “However, the highest demand remains for matcha teas and lattes, as weight watchers and health-conscious consumers tend to avoid sugar-laden desserts.” Jeanene Martinez, director of applications at Japanese flavour producer T. Hasegawa, agreed that matcha’s uses are wide-ranging, adding: “Recently, we’ve seen matcha incorporated into sports nutrition beverages – we’ve developed numerous flavour formulations featuring matcha green tea in both whey and plant-based protein shakes, available in powdered and ready-to-drink forms”. She continued: "We’re also seeing increasing use of matcha and its distinctive bright green colour in baked goods, serving both as a prominent flavour and a visual highlight in blondies, cheesecakes, cookies and more”. "More than 40% of consumers in a 2021 Mintel survey expressed either experience or interest in matcha flavoured desserts and confections, showing the strong connection between green tea and these sweet categories,” Martinez told FoodBev. Tea sensei Yasuda emphasised that matcha is more than just a rich drink. “This vibrant green powder is incredibly versatile and works beautifully in smoothies, cocktails, ice cream, pancakes and more. I also like to add a scoop to my everyday drinks – whether it’s a smoothie or orange juice – to give them an antioxidant boost.” Other applications, Yasuda said, include matcha chocolate, cocktails – “some cocktails we really want to push include ‘sayuritini’ (matcha martini), matcha G&T, matcha old fashioned and matcha lemonade” – and indulgent patisseries such as panna cotta, mille-feuille, petit gâteau and more. Matcha is also making it's way into mainstream retail, in everyday products ranging from RTD beverages to sweet and savoury snacks. Last month (July 2025), Popcorn Shed, a UK-based gourmet popcorn manufacturer, released a new limited-edition flavour: Matcha Latte Popcorn , aiming to blend traditional snack appeal with the growing consumer interest in matcha and speciality flavours. Matcha is even taking over the breakfast aisle. SAN-J, a name known in the Asian condiment sector for its authentic Tamari soy sauce, has launched Premium Koji Granola in three varieties: Original, Cocoa and Matcha. The brand describes the Matcha granola as earthy and umami-rich, featuring ceremonial-grade Uji matcha powder sourced from Kyoto. In May, Oat Shaker – a new oat- and fruit-based bottled snack – debuted a Matcha & Pineapple variant. The drink blends fruit juices and purées, oat drink and coconut milk, with spirulina and safflower extract, "on trend" matcha green tea and added vegetable fibre. Also this year, plant-based milk powerhouse Oatly launched a new Matcha Latte Oat Drink into UK retail, responding to the increased popularity of the trendy green tea with British consumers. Almost every category has felt the influence of matcha – from Jelly Belly jelly beans to Little Moons ice cream mochi, and from PerfectTed’s sparkling matcha energy drinks to Ueshima’s iced matcha lattes. What's your flavour? To truly capitalise on matcha, manufacturers must first understand its flavour profile and how to balance or enhance it in a way that appeals to a broad consumer base. Matcha’s natural earthiness and slight bitterness create a distinct taste that can be amplified or mellowed depending on the accompanying flavours. T. Hasegawa's Martinez noted that matcha pairs beautifully with subtle fruit flavours, “opening up opportunities across a variety of food and beverage categories. Matcha also shines as the dominant flavour when paired with fruits like coconut and peach, which provide a delicate finishing note that complements matcha’s creaminess and depth." Here are some smart pairings that can help manufacturers create winning products across categories. Sweet companions Sweet flavours can soften matcha’s bitterness while adding depth and indulgence. Vanilla and white chocolate bring creamy warmth and smoothness, ideal for matcha lattes, ice creams or baked goods. Honey offers natural sweetness with floral notes that pair beautifully in teas and energy bars. Brown sugar or caramel introduce rich, almost smoky sweetness, perfect for sauces, syrups and confectionery. Meanwhile, traditional Japanese pairings like sweet red bean (azuki) tap into cultural authenticity and offer a nutty, subtly sweet contrast. Bright and fruity notes Incorporating citrus flavours such as lemon, yuzu or orange provides a refreshing brightness that balances matcha’s earthiness with zesty acidity. This can be leveraged in beverages, yogurts and dressings to create a vibrant flavour profile. Other fruits like strawberry, mango and blueberry add varying layers of sweetness and tartness that resonate well in smoothies, desserts and snack bars, broadening matcha’s appeal to fruit lovers. Nutty and earthy layers Nuts and seeds such as almond and sesame complement matcha’s natural nutty undertones, adding texture and complexity. Coconut’s creamy, tropical flavour is another excellent match that works well in dairy-free or plant-based formulations, including beverages, puddings and baked treats. Warming spices and fresh herbs Ginger’s subtle heat and cinnamon’s aromatic warmth offer exciting ways to diversify matcha products, especially in beverages, baked goods or health shots. Fresh herbs like mint provide a cooling contrast that can freshen up drinks or desserts, adding a modern twist to traditional flavours. Creamy textures and dairy blends Dairy or plant-based milks (such as oat or almond milk) soften matcha’s bitterness and create a creamy, indulgent mouthfeel that consumers crave in lattes, shakes and desserts. Cream cheese, often used in matcha cheesecakes or frosting, introduces a rich tang that complements the tea’s flavour and adds sophistication. The pressures behind matcha's global boom Matcha mania is showing no signs of slowing down. From Starbucks’ vibrant lattes in the UK to Krispy Kreme doughnuts in Singapore, the bright green powder has captured hearts (and social feeds) across the globe. On TikTok alone, the hashtag #MatchaTok has racked up tens of millions of views, fuelling a consumer frenzy that’s as aesthetic as it is appetite-driven. This surge in popularity is closely tied to Japan’s post-pandemic tourism boom. With the yen weakened, travellers are flocking to the country – and falling in love with its cultural exports, matcha among them. But behind the global obsession lies a growing challenge for producers, retailers and manufacturers. According to a recent BBC News report (July 2025), the world’s thirst for matcha is outpacing supply. “Some cafés are even asking for a kilo a day,” Lauren Purvis of US-based Mizuba Tea Co, told the BBC . “They’re desperate to keep up.” But extreme heatwaves, smaller harvests in regions like Kyoto and a shrinking workforce in Japan’s tea industry have left producers scrambling to meet surging demand. Some retailers have begun rationing tins, while prices have climbed by as much as 30%. This supply squeeze is not only affecting global manufacturers – it is also impacting local Japanese consumers who recognise the ceremonial and cultural value of matcha as an important part of daily life and heritage. With the US imposing fresh tariffs on Japanese imports – including tea – the situation may intensify. That’s a wake-up call for F&B manufacturers looking to ride the matcha wave. Supply chain stability, sourcing ethics and product positioning have never been more important. What does this means for brands? For F&B innovators, the matcha craze presents an exciting growth opportunity – but it also demands a mindful, strategic approach. Sourcing higher-grade ceremonial matcha may become more expensive and less sustainable for everyday products. In the BBC's report, the platform emphasises that Global Japanese Tea Association is encouraging brands to opt for lower-grade matcha from later harvests for use in lattes, baking or snacks – where delicate flavours would otherwise be lost. In turn, this opens up space for: Premium storytelling around origin, traceability, and artisanal production. Clear labelling that distinguishes between culinary and ceremonial-grade matcha. Product segmentation that appeals to both everyday consumers and connoisseurs. Ethical sourcing practices that respect Japanese tea traditions and support ageing farming communities. And amid global demand, the key message from Japanese tea experts is simple: don’t dilute the cultural value of matcha. Instead, manufacturers are urged to savour, not hoard – and to educate consumers about mindful matcha consumption.

TowerBrook Capital Partners, alongside Prelude Growth Partners, has made a strategic investment in Amylu Foods, a Chicago-based manufacturer specialising in all-natural, value-added protein products. This partnership is poised to enhance Amylu's operations and expand its market reach, capitalising on the growing consumer demand for healthy, convenient protein options. Founded in 1924, Amylu Foods has established itself as a leader in the protein sector, particularly known for its innovative chicken products, including sausages, meatballs and burgers. The company’s commitment to high-quality, all-natural ingredients aligns with current consumer trends favouring health-conscious eating. Amylu's product offerings, which include nearly 50 varieties, are designed to cater to a market increasingly focused on clean label foods that are free from antibiotics, nitrates and nitrites. The investment will enable Amylu to scale its operations and expand its distribution channels, enhancing its ability to serve a growing base of retailers and consumers across the US. Steven Zoll, CEO of Amylu, highlighted the strategic significance of the partnership: "This partnership with TowerBrook is the natural next step for our growth strategy, and we're confident they're the right partner to help us expand our business across the nation". Michael Recht, managing director of TowerBrook, highlighted Amylu's strong reputation and commercial momentum in the protein space, noting the firm’s intention to leverage its expertise to support Amylu's growth trajectory. "We look forward to partnering with Steve and the Amylu team to continue to build upon the Company's legacy of delivering unique products to its loyal consumers," Recht said The investment comes at a time when the protein market is experiencing robust growth, driven by increasing consumer interest in high-protein diets and clean label products. Amylu's focus on quality and innovation positions it well to capture market share in this competitive landscape. Legal counsel for TowerBrook was provided by Sidley Austin, while J.P. Morgan served as financial advisor. Amylu was represented by Winston & Strawn, with financial facilities arranged by MidCap Financial and Benefit Street Partners, among others.

In response to a growing appetite for adventurous flavours, Hormel Foods has introduced two additions to its Hormel Pepperoni line-up: Pepperoni with Jalapeño and Pepperoni Dill Pickle Flavoured. This launch aims to cater to the evolving tastes of today’s food enthusiasts, who increasingly seek out unique and bold culinary experiences. The new varieties are crafted using high-quality ingredients, designed to appeal to flavour-seeking consumers. Pepperoni with Jalapeño promises a spicy kick, while Pepperoni Dill Pickle Flavoured offers a tangy twist, perfect for enhancing snack occasions or adding character to traditional pizza nights. These products aim to capitalise on current trends, as nearly half of US consumers express a desire for elevated taste experiences, with pickle and jalapeño flavours gaining significant traction in the market. According to industry research, jalapeño-inspired foods are increasingly popular, reflecting a broader consumer shift toward spicier offerings. Concurrently, a survey indicated that 65% of respondents are interested in pickle-flavoured products, underscoring the potential for these new pepperoni variants to resonate with a wide audience. “Our fans have been asking for something new and exciting, and we’re thrilled to deliver with two new flavours that we know people are craving,” said Andrew McElroy, brand manager for Hormel Pepperoni. “Whether you’re chasing heat or looking for that tangy zing, these new pepperoni varieties bring fresh personality to the pepperoni category.” The introduction of Jalapeño and Dill Pickle Pepperoni is timely, as the demand for innovative snack options continues to rise. These flavours are versatile, suitable for use in pizzas, sandwiches, charcuterie boards or enjoyed straight from the package, appealing to both foodservice operators and consumers. These new products are now available at major grocery retailers across the US and online, further expanding Hormel's footprint in the competitive pepperoni market. Hormel Foods, a global branded food company with approximately $12 billion in annual revenue, continues to innovate and adapt to consumer preferences. The company diverse portfolio that includes well-known brands such as Planters, Skippy and Spam.

TasFoods has announced plans to divest its Pyengana Dairy business, a move aimed at reallocating resources to bolster its poultry operations. The Australian company, which is publicly traded on the ASX, has entered into a non-binding option agreement with its major shareholder, MSC ATF AgFood Opportunities Fund. According to a filing with the Australian Stock Exchange, the potential sale of the renowned Pyengana Dairy artisan cheese brand is valued at AUD 2 million (approximately $1.3 million), plus inventory. This transaction, however, is non-exclusive, allowing TasFoods the flexibility to explore additional buyers through a marketing initiative commencing immediately. AgFood & Associates, the investment arm of MSC ATF, has expressed willingness to collaborate with other interested parties regarding the acquisition of Pyengana Dairy, which has been underperforming since its acquisition in 2017 as part of TasFoods’ diversification strategy. The company cited challenges in achieving performance targets within its existing capital management framework. In the statement, TasFoods noted that the current corporate structure is not conducive to the growth and scaling of the Pyengana brand. Management believes that a sale will provide Pyengana Dairy the best opportunity for expansion in both domestic and international markets. Proceeds from the sale are earmarked to enhance TasFoods' poultry supply chain, following the company’s recent AUD 1.3 million acquisition of Redbank Poultry in December 2023, executed through its subsidiary, Nichols Hatchery. If the option is exercised before mid-September, the sale of Pyengana Dairy is anticipated to conclude by October 31, pending shareholder approval in mid-October. During the transition, TasFoods will continue to manage the dairy operation under a paid service agreement. Located in northeast Tasmania, Pyengana Dairy has a rich heritage, producing traditional cloth-bound cheddar for over 130 years. However, the brand's integration into TasFoods has not yielded the expected synergies, prompting the company to seek a more suitable ownership structure. This divestiture follows TasFoods' earlier decision to sell its Shima Wasabi spices business to Hillwood Berries in 2023, part of a broader strategy to streamline operations and enhance shareholder value. Image credit: © TasFoods

PepsiCo-owned crisp brand Walkers has introduced two new global-inspired flavours to its permanent line-up in response to evolving consumer preferences – Sticky Sticky Teriyaki and Masala Chicken. With Tikka Masala and Japanese flavours both rising in popularity in the UK, the new products aim to provide an exciting and trendy new addition to the savoury snack category. The launch follows the announcement that Walkers has been moving many of its category favourites towards a lower salt formulation, offering many of the brand’s popular flavours – such as Salt & Vinegar and Prawn Cocktail – along with newer products. Sticky Teriyaki and Masala Chicken will be offered as a non-HFSS choice. Wayne Newton, senior marketing director of Walkers Snacks at PepsiCo, said: “Masala Chicken and Sticky Teriyaki bring exciting, globally inspired flavours that strongly resonate with UK consumers. By expanding our permanent line-up, we are giving shoppers even more choice when it comes to the flavours they love, and helping retailers boost basket spend.” The new Sticky Teriyaki and Masala Chicken flavours will be available across grocery, impulse and wholesale in the UK, starting from the last week of August in various formats, including six-pack multipacks at RRP £2.15, 45g grab bags at RRP £1.10 and 70g PMPs at RRP £1.35.

H2Ok Innovations has secured $12.42 million in Series A funding led by Greycroft, with additional investment from 2048 Ventures and Construct Capital. Founded in 2021, the Massachusetts-based startup develops patented inline sensors and AI software designed to optimise factory operations, including reducing Clean-in-Place (CIP) and product changeover times. Its technology can be integrated into existing industrial piping systems and processes one million data points per second, providing real-time monitoring and automated control. The company’s customers include Unilever, AB InBev, The Coca-Cola Company and Danone. AB InBev is expanding H2Ok’s technology across all six of its global regions and breweries. H2Ok's CTO, David Lu, reported that the company's systems can reduce CIP and changeover times by 15% and cut water, energy and chemical usage by 10-20%. The technology is currently used in sectors including consumer packaged goods and hyperscale data centres. The funding will support product development and international scaling. As part of the investment, Greycroft partner Jim Moffat, former global CEO of Deloitte Consulting, will join H2Ok’s board. Annie Lu, CEO of H2Ok Innovations, said: "Post-Covid food and beverage manufacturers are besieged by supply chain constraints, rising costs, evolving safety standards and shifting consumer demands. Our turnkey solution gives manufacturers production time back to address these macro challenges and still drive innovation. We’re excited to bring science-backed proprietary sensors and industry-focused AI that delivers both the sustainability and speed that manufacturers need to thrive in today’s environment.”