Bourdon Spirits Company, a family-owned distillery based in Louisville, Kentucky, has acquired of Copper & Kings American Brandy Company from Constellation Brands, marking a significant step in the evolution of American brandy. This move not only enhances Bourdon's portfolio but also reinforces Louisville's status as a key player in the brandy and bourbon sectors. Copper & Kings, renowned for its high-quality American brandy and innovative bourbon products, has established itself as a respected name in the spirits industry. The acquisition is poised to leverage the brand's existing reputation while expanding its reach. Bourdon Spirits plans to maintain production at Copper & Kings' Louisville distillery, a prominent stop on the Kentucky Bourbon Trail, ensuring that the brand's heritage remains intact while exploring new growth opportunities. Rob Bourdon, founder of Bourdon Spirits, highlighted the commitment to preserving Copper & Kings’ unique identity. “We plan to build on Copper & Kings' legacy by honouring its roots and continuing to do things our own way, just as the brand always has,” he said. The acquisition represents a forward-thinking approach to the evolving spirits market. As consumer interest in craft spirits continues to rise, Bourdon Spirits is well-positioned to tap into the growing demand for American brandy, which has seen a resurgence in popularity. Copper & Kings has differentiated itself through its unconventional methods, including bourbon barrel-aging techniques and innovative flavour profiles.

Generous Brands, a player in the premium refrigerated beverage sector and a portfolio company of Butterfly Equity, has completed its acquisition of kombucha brand Health-Ade. This acquisition enhances Generous Brands' already robust portfolio, which includes well-known names such as Bolthouse Farms, Evolution Fresh and Sambazon. The acquisition comes at a time when consumer demand for health-oriented beverages is surging, particularly in the gut health segment. The kombucha category has seen consistent growth over the past five years, with Health-Ade evolving from its roots at the Brentwood Farmers Market in 2012 to become one of the top-selling functional beverage brands in the US. With annual retail sales nearing $250 million and products available in over 65,000 outlets nationwide, Health-Ade's integration into Generous Brands is expected to further bolster its market presence. “This acquisition marks an exciting milestone for Generous Brands,” said Steve Cornell, CEO of Generous Brands. “By bringing a leading premium brand like Health-Ade into our portfolio, we are reinforcing our commitment to meeting the evolving expectations of health-conscious consumers." He continued: "Our expanded scale will enable us to deliver innovative, nutritious products that resonate with today's marketplace”. Generous Brands, which launched in spring 2024, is now positioned to approach $1 billion in retail sales across its diverse beverage offerings, which span juice, smoothies, kombucha, cold-pressed juices, protein drinks, coffee and alternative sodas. The company aims to leverage its enhanced scale and manufacturing capabilities to solidify its leadership in the premium beverage category. Health-Ade’s strong reputation for producing high-quality, naturally fermented kombucha aligns seamlessly with Generous Brands’ mission. All Health-Ade products are organic, non-GMO, gluten-free and vegan, making them a popular choice among health-conscious consumers. The acquisition also sees First Bev and Manna Tree Partners, the previous owners of Health-Ade, remaining as minority shareholders in Generous Brands, indicating a strong ongoing partnership aimed at driving further growth. Advisory roles in the transaction included Lazard as the financial advisor for Health-Ade, with Baker McKenzie serving as its legal advisor. Generous Brands and Butterfly were represented by Kirkland & Ellis as legal counsel.

With an increase in consumers looking for products with lower sugar contents and a need to be transparent with ingredients, finding the next generation of sweeteners can be a challenge. With natural extracts and bioengineered options, Suchita Arya, content specialist at ChemBizR, looks at how producers can deliver a sugar-like experience without negatively impacting the taste and texture consumers love. The appeal of next-generation sweeteners extends beyond reduced glycaemic and caloric impact to encompass a spectrum of functional benefits. Apart from basic sweetness, ingredients like allulose, tagatose, erythritol, isomaltulose and trehalose exhibit diverse physicochemical properties offering unique taste profiles, improved stability across processing conditions and gut-health benefits. Designed to deliver a sugar-like experience with minimal metabolic load, these sweeteners fall into three categories: high-intensity natural extracts (eg. stevia and monk fruit); rare monosaccharides (eg. D-allulose); and bioengineered molecules created via fermentation or enzymatic conversion. Reflecting growing interest in next-gen formulations, global product launches featuring allulose rose by 40% between 2022 and 2024. In 2023, Quest Nutrition diversified its offerings with new flavours of protein bars and soft-baked cookies sweetened with allulose, with the company stating that taste and lower-sugar claims were big selling points. According to a recent market study, demand for allulose in North America is predicted to expand by a CAGR of 8.6% from 2024 to 2030 as consumers increasingly respond to sugar reduction. Following this momentum, in April of 2024, Ingredion introduced Purecircle Clean Taste Solubility Solution, with a 100× comparative solubility of Reb M stevia to former extracts in a move to make clean taste profiles and formulating easier. Regionally speaking, in 2025, North America shows the highest growth rate in product launches featuring allulose at +135%, followed by Asia-Pacific (APAC) at 34% and Latin America at 21%. Globally, the regulatory environment for these novel ingredients is in constant flux, requiring careful attention to regional differences and recent decisions from food safety authorities. Acceptance of products such as brazzein in the US and allulose in Australia and New Zealand serves as evidence of the development in this aspect, but emphasises the importance of understanding the regulatory pathways in the respective target markets. Emerging sweetener innovations Formulating food and beverage products with next-generation sweeteners requires overcoming the multifaceted roles that sugar plays. In conventional formulations, sugar is a sweetener but also plays a role in texture, mouthfeel, stability and even in preservation to assist in attaining a desired sensory profile and product functionality. Among these novel solutions, brazzein, a zero-calorie sweet protein found in West African Oubli fruit, replicates sugar taste without losing stability in a broad pH and temperature range. This allows it to be applicable to numerous purposes requiring consistency and dependability in formulation. Sweegen markets brazzein under its product brand Ultratia. On a similar note, brazzein is also made through precision fermentation by Oobli and has been granted FDA GRAS. SMEY also markets a fermented brazzein that is identical to what is naturally found and is said to be between 500-2,000 times as sweet as sugar, and applies to various applications such as drinks and sauces. Alongside sweet proteins, rare sugars like allulose are also gaining traction for their functional versatility and metabolic advantages. Allulose, a C-3 epimer of fructose, delivers approximately 70% of the sweetness of sucrose with near-zero calories and a negligible glycemic index. It mimics sucrose in browning reactions, bulk and solubility, making it well-suited for baking and dairy applications. The ingredient gained traction after Matsutani Chemical Industry Co, a Japanese company, commercialised it under the brand name Rare Sugar Sweet. Subsequently, Tate & Lyle brought allulose to broader industrial markets in the US under its Dolcia Prima brand. In parallel, US-based start-up Bonumose has developed a proprietary enzymatic process that converts inexpensive starches into rare sugars like tagatose and allulose at an industrial scale. Its patented technology, co-developed with the University of Virginia, offers significant cost and environmental advantages, driving interest from major food multinationals. Synthetic biology frontrunner Amyris continues to work on yeast-fermented Reb M sweetener in collaboration with Ingredion, with a focus on enzyme optimisation to scale for volumes. Oobli commercialises brazzein-based teas and chocolates with ultra-low-calorie protein sweetness. Focusing on cleaner-label options, Roquette launched TiO₂-free SweetPearl maltitol chocolates and dairy substitutes with enhanced meltable characteristics for sugar-free products. While their functional performance is generally very varied across product categories, ranging from sports drinks and carbonated soft drinks to frozen dessert products and fibre-containing baked foods, this calls for a precision strategy in formulating designs. While innovation is moving fast, formulating next-generation sweeteners poses a chain of function-based performance hurdles requiring unique strategies by product category. Functional challenges of next-gen sweeteners Integrating next-generation sweeteners into product formulations is technically challenging. Meticulous optimisation to obtain the required sweetness potency, mouthfeel and stability is necessitated in most cases through the use of bulking agents or flavour enhancers. Steviol glycoside mixtures like EverSweet (Reb M/Reb D) provide clean, intense sweetness with less bitterness and a lingering finish but are subject to careful sensory tuning for various applications. D-allulose replicates sucrose’s bulkiness, browning potential and participation in the Maillard reaction for use in bakery and dairy, but provides only ~70% sucrose sweetness and will need to be blended or co-sweetened to equal sugar profiles. Tagatose provides ~90% sucrose sweetness and a very low GI (GI 3) and has prebiotic activity, but was previously hindered by manufacturing barriers until Bonumose’s enzymatic innovation. Polyols (eg. erythritol) provide bulk and taste modification, with erythritol’s cooling characteristic providing a refreshing mouthfeel, but with critical control of dose to avoid laxative properties, although generally fairly well tolerated relative to other polyols. Aside from ingredient inherent confines in sensory and textural mimicry of sugar, developing consumer-ready products demands thoughtful selection and incorporation of bulking agents, stabilisers and flavour modifiers to fully substitute and replicate both sugar’s sensory and textural characteristics. Formulation challenges in modern F&B systems High-intensity sweeteners are without sucrose's functional and volumetric roles, so bulking agents such as maltodextrin, fibre or erythritol are necessary to substitute back in mouthfeel and texture in confectionery and baked goods. Stevia is incapable of freezing-point depression and assisting protein denaturation in frozen products; inclusion of erythritol can counteract soft-serve texture impairment but also brings potential cooling and digestive concerns. CTSS (clean taste solubility solution) allows one-for-one sugar replacement without extra steps in formulating, but requires sweetener formulators to balance sweetness kinetics against flavour carriers to suppress remaining bitterness in complex product systems. Sugar-like functionality of allulose eg. (browning, bulk and solubility) permits reduced-calorie use in caramels, breads and yogurts but necessitates careful regulation to avoid 'added sugar' exclusion. Prebiotic value and sucrose equivalency of tagatose facilitate gut-health positioning, although reduced sweetness potency and supply chain infancy will necessitate strategic blending and cost control. Novel sweet proteins such as brazzein offer new taste-modulation opportunities, but since they add no bulk, they are best utilised with bulking sweeteners to meet texture and process performance targets. Regulatory considerations EverSweet stevia, produced by Avansya (Cargill & DSM-Firmenich), received positive safety opinions from EFSA and UK FSA in January 2024, with final EU/UK authorisation approved in April 2025. Sweegen’s Ultratia brazzein secured FEMA GRAS status in May 2023, and Oobli’s precision-fermented brazzein obtained FDA GRAS (GRN 1142) in February 2024, validating broad general-purpose use by the US Food and Drug Administration. Allulose earned FDA guidance to exclude it from 'Total' and 'Added Sugars' line items at 0.4 kcal/g in October 2020, streamlining labelling for reduced-calorie innovations. In contrast, D-allulose remains unapproved in Canada and the EU as of April 2025, constraining its global rollout. Tagatose’s prebiotic certification through ASR Group in 2024 reinforces functional-health positioning but lacks clear added-sugar exemptions, underscoring the need for future labelling harmonisation. Next-generation sweeteners are redefining the nutritional and sensory architecture of modern food and beverage systems. Over the next five years, advances in synthetic biology, enzymatic engineering and precision fermentation will enhance the scalability, cost-efficiency and functionality of sweetener solutions. In parallel, advances in synbiotic and microbiome-focused sweetener development will open new pathways for gut-health-oriented formulations. Beyond sugar reduction, the opportunity lies in building full-spectrum sweetener systems that align with clean label demands, regulatory requirements and functional nutrition trends. Companies that proactively integrate next-generation sweeteners into their R&D pipelines and product strategies will not only future-proof their portfolios but also capture growing consumer segments focused on wellness, transparency and sustainability.

Accelerate the time to market for your novel food ingredients and products with trusted human safety testing. Consumers worldwide are seeking healthier and more sustainable food options in response to rising health concerns like obesity, diabetes and chronic disease. With this shift comes a greater demand for sugar reduction, clean-label ingredients and functional foods that support long-term wellness. To meet these growing expectations, food and ingredient manufacturers are embracing innovation, while upholding the highest standards of safety, quality and regulatory compliance. Finding the right lab, with a strong reputation to support and meet the regulatory requirements to get to market efficiently, has never been more critical. These challenges require an experienced scientific and regulatory partner. Labcorp partners with global developers and manufacturers to help bring novel food products to market by offering quality and comprehensive human safety testing of all tiers within physical chemistry, metabolism and toxicology. With deep scientific know-how and a global regulatory perspective, we support food innovation that’s grounded in safety, efficiency and consumer trust.  Science that powers smarter, safer ingredients  At Labcorp, our mission is to improve health and improve lives. In the novel food space, that means helping you turn new ingredients or methods and technologies into safe, science-backed products that promote better nutrition and public health. Whether you're developing a new novel sweetener, flavour enhancer, plant-based protein, enzyme or fermented compound, Labcorp provides the scientific and regulatory support to guide your product from it’s earliest stages of development through regulatory submissions. Comprehensive support for novel food development  Labcorp offers testing solutions tailored to the unique challenges of novel food innovation, from early-stage ingredient characterisation to global regulatory strategy optimization. Our full suite of services includes:  Toxicology testing Evaluate safety and tolerability with in vitro and in vivo studies, including genotoxicity, subchronic toxicity, and reproductive/developmental toxicity. Metabolism testing   Analyse the safety of your ingredient and product with in vitro and in vivo ADME studies like digestibility and toxicokinetics.  Analytical chemistry and bioanalysis   Characterise ingredients, assess stability and quantify bioavailability with advanced analytical methods.  Regulatory required in vivo and in vitro  models and New Approach Methods (NAMs) options Leverage models that simulate human digestion, absorption and metabolism to support claims of safety and utilise in vitro alternatives where possible to gain strong data and insights.  Tailored study design   Optimise studies that align with your product’s intended use, target population and regulatory requirements.  End-to-end programme management   From early development through regulatory submission, our integrated teams help streamline timelines and reduce risk. Regulatory consulting support services Leverage our regulatory support services for FDA GRAS-mandated scientific work, including peer-reviewed journal or publication preparation, privacy compliance with redactions, manuscript support and more. Find out more about human safety testing requirements to gain regulatory approvals for your novel food, food additive or food improvement agent by visiting us here .

Premium chocolatier Lindt & Sprüngli has unveiled its latest innovation, Excellence Fusion, which promises to redefine the chocolate experience by combining the boldness of dark chocolate with the creaminess of milk or white chocolate. The new product aims to cater to a growing consumer base seeking both indulgence and accessibility in their chocolate choices. Crafted by Lindt's renowned Maître Chocolatiers, Excellence Fusion presents a unique approach to chocolate consumption. Each tablet features a layered design that allows consumers to enjoy two distinct taste experiences. The fusion of flavours is particularly significant as research indicates that while dark chocolate continues to gain popularity, many consumers find its intensity off-putting. Excellence Fusion addresses this gap by providing a balanced option that appeals to both adventurous palates and those who prefer a milder taste. “Fusion exemplifies our philosophy that unexpected pairings can create something beautifully harmonious,” said a spokesperson from Lindt. “This product is not just about combining flavours; it’s about enhancing the chocolate experience through thoughtful craftsmanship and innovation.” The Excellence Fusion line currently includes two flavour combinations: the 70% Dark & Milk Chocolate Bar and the 70% Dark & White Chocolate Bar, with a third variant, 85% Cacao with Sea Salt & Milk, set to launch this fall. Each bar is packaged in a 100g format, designed to provide a premium experience for consumers looking to savour high-quality chocolate. The Excellence Fusion bars are anticipated to attract a diverse customer base, including those who may have previously shied away from dark chocolate due to its perceived bitterness. With over 175 years of experience in the chocolate industry, Lindt & Sprüngli continues to set the standard for premium chocolate production. The company's robust distribution network, which includes 32 subsidiaries and more than 100 independent distributors worldwide, ensures that Excellence Fusion will be accessible to a broad audience. The bars will be available in major grocery chains and speciality stores across North America.

The Food Standards Agency (FSA) has arrested four individuals as part of an ongoing investigation by its National Food Crime Unit (NFCU) into the distribution of counterfeit basmati rice. This operation highlights growing concerns regarding food fraud and its implications for both consumers and legitimate businesses in the food sector. The NFCU, in collaboration with local authorities and Leicestershire Police, conducted a significant operation in Leicester, resulting in the arrest of a 48-year-old man on charges of fraud by misrepresentation and conspiracy to defraud. This individual has been released under investigation. Following this, on July 30, additional arrests were made in London, where NFCU officers, supported by the Metropolitan Police and Surrey Police, detained three individuals – a 56-year-old man and a 51-year-old woman from Croydon, alongside a 48-year-old man from Epsom – on similar charges. They too have been released pending further inquiries. The operation uncovered large quantities of mixed rice packaged to resemble premium brand basmati products, specifically in 10kg and 20kg bags. This deliberate misrepresentation poses risks not only to consumers, who may be misled about the quality of the products they purchase, but also to legitimate businesses competing in the market. Neil Castle, Deputy Head of the FSA's NFCU, stated that the agency is committed to protecting consumers from food fraud and ensuring the integrity of the food supply chain. “The arrests send a clear message that we will pursue those who seek to profit from deceiving consumers,” Castle remarked. He highlighted that the FSA will continue to work with partners to disrupt these criminal networks. While the FSA confirmed that there is no immediate health risk to the public from the counterfeit products, the agency encourages consumers who have concerns about products they have purchased to contact their local Trading Standards.

Bisto, a well-known brand under Premier Foods, has launched its latest product – Peri-Peri Gravy Granules – aiming to capitalise on the growing demand for flavourful and convenient meal options. The new offering is strategically designed to cater to the evolving tastes of consumers, particularly those seeking bold flavours in everyday cooking. The new introduction comes at a time when there has been an 8% increase in takeaway-style chicken meals, yet only a small fraction (1.5%) of these meals feature gravy or pour-over sauces. This gap in the market presents an opportunity for Bisto to innovate within the gravy category, which has traditionally been viewed as a complement to Sunday roasts. By redefining gravy’s application, Bisto aims to attract younger consumers and enhance mealtime versatility. Mark Alldred, marketing director of flavours and seasonings at Premier Foods, said: “Gravy is no longer just for Sundays. With the launch of our new Peri-Peri Gravy Granules, we are helping retailers tap into this growth opportunity by making it easy for shoppers to incorporate popular restaurant-inspired flavours into their meals.” The granules are designed for quick preparation, dissolving easily in boiling water to create a spicy gravy that can elevate various dishes. Bisto’s Peri-Peri Gravy Granules are initially available at Asda stores, with plans for broader market expansion in the autumn.

Diageo has announced a significant increase in its cost savings target as part of its ongoing Accelerate programme, now aiming for approximately $625 million in savings over the next three years. This marks a $125 million increase from the original target of $500 million set earlier this year , reflecting the company’s strategic drive to enhance operational efficiency and bolster growth amid a challenging economic landscape. Interim CEO Nik Jhangiani, who stepped into the role following Debra Crew's departure last month , highlighted that the Accelerate programme is not solely focused on cost-cutting but also aims to foster better growth and streamline investments. "Accelerate is not just about cutting costs; it’s about driving better growth, prioritising where we invest and building stronger capabilities," Jhangiani said during the announcement of Diageo’s annual results. The decision to raise the savings target comes as Diageo navigates a complex market environment characterised by fluctuating consumer behaviour and heightened competition. The company reported a slight decline in reported net sales to $20.25 billion, impacted by foreign exchange fluctuations and other adjustments. However, organic net sales grew by 1.7%, driven by both volume and pricing strategies. In outlining the focus areas for the increased savings, Jhangiani highlighted the need for more efficient trade investments and a structured approach to advertising and promotional spending. "We need to link our investments in a more structured way, through the line," he said, indicating a shift towards optimising marketing expenditures to enhance commercial execution. While Jhangiani acknowledged that the cost-saving measures may involve some job reductions, he clarified that the initiative is primarily about reallocating resources to drive reinvestment in the business. "Yes, there will be some job cuts, but this is about freeing up resources and dollars where we can reinvest for the business," he explained, suggesting that the overall aim is to enhance operational capabilities rather than merely reduce headcount. For the fiscal year ending June 30, 2025, Diageo experienced a 39.1% drop in reported net profit, which fell to $2.54 billion, alongside a 27.8% decrease in reported operating profit to $4.34 billion. In light of these results, the company anticipates organic sales growth in fiscal 2026 to remain consistent with fiscal 2025 levels, with mid-single-digit growth in organic operating profit expected, particularly skewed towards the latter half of the year. Regional performance varied, with Asia-Pacific facing challenges, particularly in Greater China and Southeast Asia, where organic net sales declined by 3.2%. In contrast, Diageo saw growth in North America, where organic net sales increased by 1.5%.

Pabst Brewing Company has announced changes to its leadership team, including the appointment of Greig DeBow as CEO, effective 11 August. DeBow succeeds Paul Chibe, who has served as the brewer’s chief executive since 2021. DeBow previously served as Pabst’s executive vice president of national accounts from 2015 to 2019. He has spent over 25 years in the beverage and consumer packaged goods industries, including his most recent position as chief commercial and operating officer at US active nutrition company 1 st  Phorm International. In this role, he led the commercial and operations functions of sales, marketing, distribution, category insights and operations. The retail commercial business more than doubled during his tenure. Prior to 1 st Phorm, DeBow served as chief commercial officer at Zevia, driving market development to fuel growth and profitability for the beverage brand. He has also served in sales leadership roles at Jack Link’s, Danone, PepsiCo, Red Bull North America and Standard Beverage Corporation. Eugene Kashper, chairman of the Pabst board, said: “During his tenure, Greig developed strong relationships across the organisation and demonstrated a deep understanding of the business, the brands and the Pabst culture”. “Under Greig’s leadership, Pabst will be focused on harnessing the power of our brands and our people to drive exciting innovation and growth.” Pabst has also announced the appointment of Michael Levitt, a Pabst board member and partner in Pabst parent company Blue Ribbon Partners, to the role of interim CFO, replacing Tim Tulfur. Levitt’s career spans more than 30 years in the corporate finance and asset management sectors. Pabst said its board of directors will begin a search for a permanent CFO. “Under Paul and Tim’s leadership, Pabst navigated a challenging environment and laid important groundwork for the company’s future,” Kashper said. “We are thankful for Paul’s and Tim’s dedication and contributions, and we wish them every success in their future endeavors.”

Danone-owned probiotic yogurt brand, Activia, has launched Activia Proactive, as part of a broader brand refresh aimed at enhancing consumer engagement with gut health. This introduction comes alongside a significant reformulation of its existing yogurt products, which now feature simpler ingredients and a reduction of 25% in sugar content. Activia Proactive is positioned as a thick and creamy low-fat yogurt that contains billions of live probiotics and prebiotic fibre, specifically designed to support digestive health. Each serving offers 10g of protein and 3g of prebiotic fibre, catering to the growing consumer demand for functional foods that promote overall wellness. The product is available in various flavours, including Vanilla, Strawberry, Mixed Berry and Peach Mango, in multipacks at a suggested retail price of $4.69. The launch of Activia Proactive aligns with current market trends highlighting gut health, particularly among younger consumers. A recent study by Danone revealed that a significant portion of the US population remains unaware of the gut microbiome's influence on overall health, highlighting an opportunity for brands like Activia to educate consumers about the benefits of probiotics. "We've seen an organic glow-up among Gen Z and Millennials in particular, who are embracing a healthier mind-and-body approach to wellness," said Derek Neeley, VP of marketing, gut health at Danone North America. He continued: "As a premier probiotic yogurt brand that has been dedicated to educating and supporting consumers for more than two decades, we're energised by the growing awareness of gut health as a foundation for overall wellness". In conjunction with the product launch, Activia is implementing a modernised packaging design across its entire yogurt portfolio, aiming to appeal to a contemporary audience while retaining its established identity. The brand's marketing strategy also includes partnerships with wellness experts to provide science-backed guidance on gut health, reinforcing its commitment to consumer education. This pivot comes as Activia celebrates over 20 years in the probiotic yogurt market, positioning itself to capture a new generation of health-conscious consumers while maintaining relevance in a competitive landscape.

FloVision Solutions, a start-up developing AI-driven analytics tools for the global food industry, has raised $8.7 million in Series A funding to scale its technology and workforce. The round was led by Insight Partners, with additional support from Serra Ventures, SOSV and Rockstart. The funding will support FloVision’s expansion in key markets across North and South America, Europe, Australia and Asia, while also fueling recruitment to strengthen its engineering, AI/ML, and sales functions. The company is hiring additional engineers, AI data annotators and sales representatives to meet growing customer demand and enhance its product offerings. Founded in 2020, FloVision provides AI-powered tools designed to help protein processors track yield, monitor qualityand improve labour performance in real time. Its compact sensors – mounted directly on conveyor belts and workstations – use vision, depth and load cell technology to scan each product as it moves through processing lines. The system identifies defects, misgrades and foreign materials, triggering instant alerts for regrading or removal. It also captures traceability data and helps match products to specific customer specifications. All data is collected in a central dashboard, allowing supervisors to monitor trends, compare performance across shifts and make real-time decisions to improve efficiency. Rian Mc Donnell, founder and CEO of FloVision, said: "This funding unlocks a whole new world of food production tech. We're already helping protein processors run more efficiently and take control of their operations. With these new resources, we're doubling down on solving real customer problems and speeding up the rollout of features we know the food industry needs." FloVision’s platform has already processed more than 23 million kg of food in beef and poultry plants across North America, Europe and Australia. According to the company, customers have seen up to 1.5% yield improvements and as much as 15x return on investment through reduced waste and faster, data-led decision-making. As part of the round, Madeleine Goldberg, investor at Insight Partners, will be joining FloVision's board. "Up to 20% of global meat production is lost before consumption, costing the industry $200bn annually – with recalls adding $20bn more. Flovision uses AI to cut this waste at the source, creating value for producers, consumers, and the environment," said Goldberg.

US-based prebiotic soda brand Olipop has unveiled its latest product, a limited-edition Pineapple Paradise flavour, to coincide with the upcoming release of the movie SpongeBob SquarePants: Search For SquarePants . Pineapple Paradise soda is designed to evoke the iconic pineapple home of SpongeBob SquarePants, and features a sweet and citrusy profile with ripe pineapple and mandarin notes. In line with Olipop's health-oriented branding, each 12oz can contains only 4g of sugar, 35 calories and 6g of dietary fibre, making it a low-sugar, gut-friendly beverage option. The product is also gluten-free, vegan and non-GMO, appealing to a wide range of health-conscious consumers. In addition to the product launch, Olipop has partnered with the gaming platform Roblox to create an exclusive in-game experience. From August 8 to August 17, players will be able to collect the Pineapple Paradise flavour as a virtual item in the SpongeBob Tower Defense game. This interactive feature not only promotes the product but also highlights Olipop's commitment to digestive health. Players completing specific quests can unlock collectible can designs and earn a code for a free 4-pack of Pineapple Paradise, with 5,000 codes available for redemption. The new offering – available online through Amazon and at various retail locations – aims to capture consumer interest through both its flavour and a marketing strategy that includes a treasure hunt.