Dole has announced the completion of the sale of its fresh vegetables division to Arable Capital Partners, the parent company of Organicgirl. The transaction, valued at $140 million, includes $90 million in cash and a $50 million seller note, with an additional potential earn-out of $10 million. This divestiture marks a strategic shift for Dole, allowing the company to refocus its resources on its core business areas. In February, Dole said it had reached an agreement to sell its 65% equity stake in Progressive Produce to PTF Holdings , a portfolio company of Arable Capital, for a sum of $120.25 million. The fresh vegetables division, which encompasses a range of products including iceberg and romaine lettuce, broccoli, celery, and various salad kits, operates three processing plants across the US and employs over 3,000 staff members. Carl McCann, executive chairman of Dole, commented on the transaction: “A combination with Organicgirl will create a strong platform to realise operational efficiencies and expand the overall offering and service to customers and consumers." He continued: "The completion of this sale represents an important strategic milestone for the Group and will enable us to further concentrate our efforts and investments on our core business activities". The retention of Dole’s facilities in Huron, California, and Yuma, Arizona, indicates a continued commitment to its remaining operations. Derek Yurosek, managing director at Arable Capital, added: “With strong brands and presence across multiple channels, as well as strong leadership, Dole Fresh Vegetables is an outstanding addition to our portfolio that is positioned for continued growth and success”. Dole, a player in the global fresh produce sector, aims to leverage this strategic move to drive innovation and investment in its primary business lines. As Dole prepares for its upcoming financial results announcement on August 11, 2025, market observers will be keen to assess how this transaction impacts the company's overall performance and strategic direction moving forward.

The Dairy Industries Expo 2025, the UK’s leading event dedicated to dairy processing, packaging and food safety solutions, is set to return to NAEC Stoneleigh on 29-30 October 2025. This essential two-day trade exhibition brings together key players from across the dairy supply chain, offering unparalleled access to cutting-edge technologies, expert insights, and networking opportunities. As the only event of its kind in the UK focused exclusively on the dairy sector, Dairy Industries Expo 2025 will welcome exhibitors showcasing the latest advancements in processing equipment, automation, packaging innovation, quality control, hygiene and food safety technologies all under one roof. The show is proudly organised by Dairy Industries International, the industry’s longest-running and most trusted media brand, providing deep sector knowledge and unmatched industry connections. With editorial and digital coverage before, during, and after the event, this year’s expo is set to deliver even greater value to both exhibitors and visitors. CEM Corporation, innovators in dairy analysis, said: “Participating in the Dairy Industries Expo was a rewarding experience for CEM Corporation. As innovators in moisture, fat and protein analysis, the event provided the perfect platform to engage with decision-makers across the dairy industry." "The expo was well-organised, with strong footfall and high-quality attendees who were genuinely interested in technology that improves product quality and processing efficiency. We’ve already seen new business opportunities emerge from the connections made. We’re proud to have been part of such an innovative event and look forward to returning in 2025.” The 2025 edition will feature: Live equipment demonstrations across the show floor A free seminar programme covering topics like sustainability, smart processing, hygiene innovations and regulatory changes Opportunities to connect with industry peers, suppliers, and decision-makers Whether you're a processor, supplier or brand looking to stay ahead, Dairy Industries Expo is where the conversations and the connections begin. Start now! Visitor registration is free and now open to secure your place, visit our website here .

Mars Wrigley has announced a significant investment in its 'Protect the Peanut Plan,' committing an additional $5 million to agriscience initiatives aimed at safeguarding peanut crops from pests, diseases and climate variability. This move underscores the company's ongoing efforts to address food security challenges while ensuring a reliable supply of peanuts for its popular brands, including Snickers and M&M's. As one of the world's largest peanut purchasers, Mars sources over 300 million pounds of peanuts annually. However, the peanut supply chain faces considerable threats, with estimates indicating that up to 30% of peanuts fail to reach consumers due to agricultural challenges. Mars's investment aims to combat these losses and enhance the resilience of peanut varieties through advanced genomic research and crop breeding techniques. The Protect the Peanut Plan builds on Mars's previous commitments, including an initial investment of $10 million in peanut research over the past decade. This funding has facilitated groundbreaking work, such as the mapping of the peanut genome, which has transformed the understanding of peanut genetics and breeding. Mars has made this genomic data available as open-source information, promoting collaboration within the agricultural community. Amanda Davies, chief R&D, procurement and sustainability officer for Mars Snacking, highlighted the company's long-term commitment to innovation in agriculture. "We believe that the perfect peanut won't be discovered by accident," she said. "It will take long-term investment, scientific ingenuity, and the dedication of our incredible partners to keep turning potential into progress." Mars' partnership with the University of Georgia's Wild Peanut Lab is already yielding tangible results. Researchers have developed more resilient peanut varieties that can increase yields by up to 30%, with one notable variety, Sempre Verde, now being cultivated in Brazil without the need for fungicides. This collaboration exemplifies the company's strategy of leveraging academic partnerships to drive agricultural innovation. The Protect the Peanut Plan also encompasses initiatives to cultivate drought and disease-resistant peanut varieties in collaboration with various research institutions, including the USDA Agricultural Research Service and the HudsonAlpha Institute for Biotechnology. By using wild peanut species from Brazil, Mars aims to develop new varieties that can withstand environmental pressures, thereby securing a stable supply of peanuts for its products. This investment aligns with Mars's broader Sustainable in a Generation plan, which seeks to create a more resilient food system while addressing climate change and resource scarcity.

In this exclusive interview, Joana Montenegro and Martin Enriquez – co-founders of Voodoo Scientific and creators of Viriato, a solution that helps distillers eliminate the harsh bite from their spirits to produce a truly smooth result – speak to FoodBev about their latest patent and what’s next for the company. Let’s start with the big news – a US patent for eliminating harshness in spirits. Can you explain what this means for distillers and how it works? Harshness has been a common issue that all distillers grapple with and look for methods to control. They think about it from the mash bill to distillation and filtration strategies, all the way through aging. Unfortunately, harshness is a feature that is not fully in the control of a distiller, despite enormous efforts on their part. Viriato is our enzyme that distillers can add during production to completely eliminate the compounds responsible for the harsh bite, and it does not affect any other flavours, does not reduce the ethanol, nor elongate production, and does not require new equipment or changes to their process. And since Viriato does not enter the bottle, it is not an additive to the product. We have so much admiration for distillers. They are an amazing combination of artists and scientists, creating a multifaceted and nuanced product in their process. And they care deeply about it. The complexity of flavours and experiences that exist within a bottle of any spirit is truly amazing. However, a lot of that can get missed by many consumers because spirits also contain some harshness that obscures many nuances. That harshness and bite, which is unavoidable, will dampen or totally mask some of those great flavours. Whereas many consumers do enjoy sipping spirits, they generally prefer the smoothest they can find, and there are also many consumers who do not enter the category because they simply find the bite and burn too harsh. How did you identify the specific compounds responsible for ‘harshness’ in spirits, and what was the scientific journey like from discovery to patented solution? Our approach was to ‘connect the dots’ across different science disciplines that aren't usually thought of as operating together to solve a problem that has plagued distillers forever. We started our journey by researching the human physiology of the harsh bite sensation – the pain receptor in the oral cavity and the nature of the compounds that would trigger it. We eventually found the world-expert in this receptor, a professor of physiology, who gave the perspective from a pain sensation. We then took to analytical and organic chemistry to categorise the offending compounds, to food science to gain further insights into the process of making spirits, and finally biochemistry to tie together all these insights. The collective understanding of all these elements led to the innovative solution of using enzymes, and the development of our Viriato enzymatic system that is specifically engineered for the 'harshness' compounds and for spirits production. Since these scientific insights and approach to a solution are novel, we were able to patent the use of enzymes to remove these compounds in the production of any beverage alcohol. Viriato works across all types of spirits and integrates seamlessly into existing processes – how did you achieve this level of versatility and simplicity for producers? The compounds that are responsible for the harshness sensation are an unavoidable natural result of the process of making spirits, regardless of what is being fermented. Our goal was to design a product that would fit with all distillers, regardless of their equipment or process, while also not slowing their production, reducing their ethanol, or requiring them to integrate new equipment. That is how we selected an enzymatic approach. Enzymes are familiar to distillers, with many using them in their process already. Enzymes were the perfect solution because they precisely target only the specific unwanted compounds while leaving everything else alone, meaning each Spirits product retains its unique combination of flavour compounds. We designed our Viriato product to be robust enough that it could be added anytime during or after fermentation. We also formulated Viriato so it can be used to treat a GNS (grain neutral spirit) or even a malt base, that a distiller may use in their product. For beverage manufacturers watching closely, what kinds of operational or cost advantages does your technology offer compared to traditional smoothness-enhancing methods like ageing or multiple distillations? Traditional smoothness-enhancing methods can certainly enhance smoothness, but they obviously fall short. They are also cumbersome, costly and lengthy. Where Viriato is designed to fit into any distiller’s current process, the interesting question often arises: “If I never had to worry about harshness in my liquid, what might my production process look like?” Some thoughts we often hear are: distilling less and thus less energy used, less filtration needed, which means a faster throughput, and of course less ageing time and angels’ share losses – that, along with the intriguing potential of a more ‘bright-yet-smooth’ flavour profile. Those using pot stills mention the possibility of using wider cuts with the potential of collecting more ethanol and more of the interesting character often lost in the tails cuts. In addition to potential operational efficiencies, the most obvious benefit is the ability to create a product that will command a much higher price because it genuinely delivers a higher level of smoothness, an attribute that consumers associate with higher quality. Have you seen any early examples where Viriato has transformed the flavour profile or production method of a specific spirit? Could you share one? Yes, and this has been a very rewarding experience. When using Viriato there’s an uncovering of amazing flavours that were being masked, which leads to a new drinking experience that goes beyond simply “making my current product a bit smoother”. It’s striking. We were fortunate to have found an innovative craft distiller to be our perfect R&D partner. Kyle Kettering and his Copperwing Distillery have produced a variety of spirit types for us to understand the smoothness difference and innovation possibilities. We tested traditional products, including rum, brandy, vodka and un-aged whiskey/bourbon, but we also tested some well-known commercial products (a tequila and vodka), to see how a brand using a GNS might also be able to benefit. The Beverage Test Institute performed for us a double-blind tasting and evaluation of two moonshines that were from the same mash and distilled the same – one that was made using Viriato and one not. The expert panel rated the ‘control’ moonshine as unremarkable, whereas they awarded the Viriato moonshine as one of the top five ever evaluated in the past 31 years of their company’s existence. They also noted that it performed like a super-premium rum, and were excited about this first time a spirit was able to ‘leap categories’. Quite an accomplishment to achieve, simply by removing the harshness compounds. Do you envision Viriato driving a new category of ‘ultra-smooth’ spirits or will it primarily enhance traditional labels and recipes? The beauty of Viriato is that each spirit brand can decide how to best leverage it the achieve their goals. Some may decide to create a new category and extend their brands into it, and others may decide the best approach is to create a new brand where they can deliver new unique flavours in the form of a straight spirit, a flavoured spirit or even an RTD or formulated product that use spirits or any form of alcohol as a base. We are enjoying these conversations with distillers as they develop their strategies. You’re already working on global patent expansion. Which markets are you targeting first, and what kind of response are you seeing internationally? With the patent now awarded in the US, we have also filed in over 20 countries around the globe, and we selected places with a large number of spirits consumers or manufacturers. We are not targeting markets for commercialisation, but rather selecting a set of distillers as our partners for the initial product launches, which should cover the range of spirit types and geographies. We are currently scaling the production of Viriato with a global food ingredient company. After the scale-up is complete, in about a year, our early customers will begin to produce and sell products using this technology. We are currently engaging with those brands interested in being first to market, ranging from large conglomerates to smaller innovative brands. Voodoo Scientific has already earned accolades like the award from DISCUS as an Innovation of the Year. What has the response been like from major distillers and craft producers alike? Many distinguished distillers/R&D leaders/company owners from small to medium to large brands have tasted samples. We’ve watched them taste and been blown away! They recognise some important aspects, like despite the elimination of the harsh bite, a treated spirit will have all its characteristic complex flavours and drinking experience. In other words, there isn’t a watering down of the experience. In fact, it’s improved, simply without pain. It’s as if sipping the highest possible quality product. They will describe it as ‘luxurious’ and ‘velvety’ in addition to being smoother than anything they could accomplish today. Distillers often tell us they would never be able to achieve the level of smoothness and quality through multiple distillations and filtration (in the case of a clear spirit) or through decades of aging in a barrel (in the case of brown spirits). One large producer of whiskies expressed enormous excitement when thinking about how to age a liquid that enters the barrel already smooth. A certain whiskey distiller quickly came to the conclusion that more of the ethanol can be collected when first distilling the spirit. Often, a portion is not collected in an attempt to keep the harshness under control. A tequila distiller mentioned Viriato would reduce the need to filter in their attempt to mellow, which tends to also filter out desirable flavours. The best comment that summarises what we have been hearing was: “This is a whole parallel universe for how I’d think about making my products. There’s so much I can do with this technology. We want to be in the first group to launch with Viriato.” As a start-up operating in such a tightly regulated and tradition-rooted industry, what have been some of the biggest challenges you’ve faced in getting buy-in from legacy brands? Honestly, we have been welcomed by all and have enjoyed very good experiences. Where this is a tightly regulated and tradition-rooted industry, it’s also an industry where there is a deep understanding of what goes into the production of their product. There is tons of knowledge and intellectual curiosity around the science and how it connects to making excellent offerings. We have found there is a pride and strong desire to keep improving and to innovate, so once a brand steward dives into the Viriato science with us and they understand this is a tool for them to unlock innovation, there is strong buy-in. And of course, as soon as they taste the difference, you can see their imaginations light up. What advice would you give to other innovators or scientists trying to bring disruptive technology to the beverage space? Disruptive technology is always interesting and fun, but it primarily needs to address a key consumer issue. If it doesn’t solve a very relevant problem for consumers, and therefore manufacturers, it’s probably going to be an uphill battle. What’s one thing you wish you had known before launching Voodoo Scientific that might have saved you time or headaches? We are very fortunate that our journey has been quite enjoyable and problem-free, with a gratifying amount of serendipity. One thing that might have saved time and money was finding the right patent lawyers faster, as they are quite expensive. It was important to find someone who understood both the space of food and beverages, as well as the biotech space, since our patent application used a novel approach that drew upon both. You mentioned that ‘this is how spirits will be made in the future’. What do you think the spirits landscape looks like in 5-10 years, with technology like yours at the forefront? Every industry evolves and improves in a quest to provide better products to consumers. For example, in the 1970s, for coffee, precision roasting was invented to better control bitterness. Today, it’s a ubiquitous technology used by coffee producers, allowing for lots of amazing brands to deliver nuanced, high-quality coffees. We see Viriato in a similar way. We envision that in the coming years, spirits producers will simply no longer need to concern themselves with overcoming harshness, and without that sensory distraction in their products, we will all be enjoying beverages with wonderfully nuanced flavours. Could this approach eventually extend to other areas of beverage manufacturing – beyond spirits – such as non-alcoholic drinks, beer or wine? Yes. This approach – using targeted enzymes to safely eliminate unwanted compounds – can be extended to solve different persistent problems in alcoholic beverages. For low and no-alcoholic beverages whose production process entails removing the alcohol, our product already applies. There are other exciting applications for beer and wine, which we are currently exploring together with leading industry producers.

The premier trade show by Informa Markets in India brings together leading experts from the food and nutrition ecosystem.   Informa Markets in India is set to host the 19th edition of Fi India, the country’s most comprehensive B2B event for food and beverage from 3-5 September 2025 at India Expo Mart (IEML), Greater Noida, Delhi NCR. Co-located with ProPak India, the leading packaging event, Fi India 2025 promises to bring together global and Indian food professionals to network, innovate and shape the future of food. With a show floor spanning 30,000-square-metres, the upcoming edition will host over 250 exhibiting companies, welcome more than 15,000 attendees from more than 50 countries, and represent over 1,200 brands across the ingredients, processing and packaging spectrum. The event continues to serve as a powerful catalyst for sourcing, innovation and investment in one of the world’s fastest-growing F&B markets. The exhibitor categories will span the full breadth of the industry – from speciality ingredients, functional ingredients stabilizers and thickeners, binders, texturizers, flavours and fragrance, spices, starches and gur gums, plant-based proteins, soy products to dietary supplements, nutraceuticals, and functional additives and natural ingredients. They will cater to a host of professionals from R&D, procurement, QA, marketing, retail and food technology functions are encouraged to attend. The Indian food ingredients market, driven by rising demand for processed and premium foods, is projected to grow at a CAGR of 6.7%, with the specialty food ingredients segment alone expected to reach USD 8.3 billion by 2033. Key drivers include health-focused consumption, rising disposable incomes, and the increasing demand for clean-label and plant-based ingredients. From emulsifiers and proteins to exotic spices, nutraceuticals, enzymes and plant extracts – ingredient innovation is at the core of product differentiation and market competitiveness. Speaking about the 2025 edition, Yogesh Mudras, managing director of Informa Markets in India said: “Fi India 2025 arrives at a time of dynamic change in the industry. Over the years, Fi India has evolved into a business and knowledge platform for the entire food innovation value chain. As India’s consumers become more health-conscious and adventurous in their tastes, the demand for functional, clean-label and sustainable ingredients is transforming how food is sourced and produced. This edition of the show will offer unmatched access to trends, partnerships and thought leadership for stakeholders looking to scale in India and beyond.” This year, Fi India 2025 will include a wide range of immersive and content-rich features designed to bring professionals closer to breakthrough innovation: The Innovative Product Showcase will display cutting-edge launches, offering exhibitors a chance to gain exposure to potential buyers and investors. The Fund Quest session on day 3 – developed in partnership with CASMB and RampUp Advisory – returns to connect food start-ups with venture capitalists, family offices and angel investors, further energising India’s vibrant start-up ecosystem. Visitors can also look forward to live culinary demonstrations by celebrated chefs and food innovators, alongside an interactive conference programme featuring over 25 expert speakers across 10 sessions. Curated in collaboration with global research partner Mintel, the Global Trend Zone will present emerging insights into consumer behaviour, regulatory shifts and product innovation from around the world. The event will also highlight India's push toward sustainable sourcing, clean-label ingredients and food security. Meanwhile, the prestigious Fi India Awards will return to recognise exceptional contributions to the food and beverage ingredients industry – honouring innovation, excellence and leadership across business and product categories. With strong support from key industry associations including AFSTI -Delhi Chapter, CASMB, AIFPA, HADSA, IBA and SIB, Fi India 2025 is set to be its most strategic and impactful edition yet.

4AG Robotics, a manufacturer of autonomous harvesting technologies, has successfully closed a CAD $40 million (approx. $29 million) Series B funding round, aimed at accelerating the adoption of its robotic systems in the mushroom farming sector. The round was led by Astanor and Cibus Capital, with participation from Voyager Capital and existing investors including InBC, Emmertech and the BDC Industrial Innovation Fund. This latest round brings the total capital raised by the company to CAD $57.5 million over the past two years. The funding comes at a pivotal moment for 4AG Robotics, which has seen its robotic harvesting platform deployed in key markets such as Canada, Ireland and Australia, with plans to expand into the Netherlands and the US. CEO Sean O'Connor highlighted the significance of this investment: “This funding helps us leap from a start-up proving our product works to a scale-up manufacturer trying to keep pace with demand”. The company's technology has already garnered deposits for over 40 additional robots, highlighting strong market interest. 4AG's autonomous system employs artificial intelligence and advanced robotics to harvest mushrooms continuously, reducing reliance on manual labour. The robots are designed to integrate seamlessly with existing Dutch-rack infrastructure, offering growers a solution that enhances operational efficiency while maintaining product quality. COO Chris Payne noted the importance of real-world applicability, adding: “What sets us apart is our ability to deliver commercially successful automation in complex farm environments”. The global mushroom market, projected to exceed $70 billion by 2030, faces significant challenges, including labour shortages and rising production costs. Harvesting can account for up to 50% of these costs, necessitating innovative solutions. 4AG's robots provide a potential pathway for growers to maintain competitiveness without overhauling their existing operations. Investors Astanor and Cibus Capital expressed confidence in 4AG's potential to transform the agricultural landscape. Harry Briggs from Astanor said: “We believe that mushrooms are the most poised for robotic solutions...4AG could be at the forefront of the transformation of agriculture through AI and robotics”. With the new capital, 4AG Robotics plans to expand its manufacturing capabilities, enhance customer support services and accelerate the development of next-generation features, including disease detection and AI-driven yield optimisation. Michelle Lim, VP of Growth at 4AG, articulated the company's vision, stating: “We’re not just building robots – we’re building a new operating system for the mushroom industry”. Featured image: A 4AG Robotics mushroom-picking robot in the middle of its harvesting process . | © 4AG Robotics.

B&G Foods has announced the sale of its Le Sueur brand – which includes a range of premium canned vegetables such as sweet peas, green beans and carrots – to McCall Farms. This move is part of B&G's broader strategy to streamline its operations and reduce long-term debt. The transaction reflects B&G Foods' ongoing efforts to focus on its core brands amid a challenging market environment. Casey Keller, president and CEO of B&G Foods, stated that the sale is a continuation of the company's portfolio reshaping initiatives. "The Le Sueur brand has performed very well for us over the years, and we believe it will continue to thrive under the ownership of McCall Farms," Keller commented. While the financial details of the deal were not disclosed, B&G Foods plans to allocate the proceeds towards general corporate purposes, which include debt repayment and potential asset acquisitions. The sale does not extend to the Le Sueur brand in Canada, indicating a selective divestiture strategy. B&G Foods has been under pressure to enhance its financial stability and operational efficiency, particularly as the food and beverage sector faces rising commodity costs and shifting consumer preferences. The divestiture of Le Sueur, a brand known for its quality products, underscores B&G's commitment to concentrating resources on its most promising offerings. Financial advisory firms Barclays Capital and Deutsche Bank Securities facilitated the transaction, highlighting the strategic nature of the sale in the context of B&G Foods' long-term goals.

Mars Wrigley has unveiled its 2025 festive line-up, tapping into the growing trends of nostalgia, gifting and indulgence with new product innovations aimed at both retailers and consumers. The food giant has reported a significant increase in the Christmas category, with value and unit sales rising by 8.5% and 4.5%, respectively, in 2024. In response to this trend, the company is launching several new products that blend classic flavours with contemporary twists. Notably, the introduction of a Gingerbread Malteser Reindeer adds a seasonal flavour to the brand's popular line. This product will be available in multiple formats, including single servings, a mini version and as part of a Christmas mix, catering to various consumer preferences. Additionally, building on the success of last year’s M&M’s Crispy Milk Chocolate Santa, Mars is expanding the M&M’s Santa range with a new Five Pack. This convenient format is targeted at consumers looking for easy gifting options, whether for stocking stuffers or workplace sharing. The company is also tapping into the premium gifting trend with the launch of its Maltesers Assorted Truffles Advent Calendar. This product aims to elevate the traditional Christmas countdown experience, providing retailers with an opportunity to offer consumers a luxurious option during the festive season. Mars is refreshing its selection boxes as well, with updated packaging for collections such as Twix, Skittles and Galaxy. The new designs are intended to capture shopper attention on retail shelves, enhancing the appeal of these established favourites. Laura O’Neill, senior brand manager for Christmas at Mars Wrigley, highlighted the importance of innovation in driving growth during the festive period: “Refreshing product ranges with new flavours and formats is essential during the festive season". She continued: "Innovation is a key driver, with new product development contributing 27% of Christmas 2024 growth. During this time, shoppers naturally turn to trusted brands for moments of nostalgia and indulgence." "By combining nostalgic flavours, exciting innovations, accessible price points and premium choices, Mars Wrigley is providing retailers with the tools they need to drive sales, grow their audience and make the most of the festive trading period.”

Endeavour Group has announced leadership changes as it prepares for a strategic refresh aimed at enhancing operational performance across its diverse portfolio. Executive chairman Ari Mervis has stepped down, following reported disagreements with the board. Lead Independent Director Duncan Makeig will serve as interim chair while the search for a new independent chair is underway. Ari Mervis was appointed executive chairman of the Australian retail, wine and spirits business in February 2025, following the departure of CEO Steve Donohue. To ensure continuity in leadership, chief financial officer Kate Beattie has been appointed as interim CEO until the arrival of Jayne Hrdlicka, who is set to officially take over the CEO role on January 1 2026. Hrdlicka is currently consulting with the board and senior management to contribute to a comprehensive strategy review, which aims to maximise long-term shareholder value. Endeavour Group has projected Group F25 sales to reach $12.06 billion, with statutory net profit after tax estimated between $420 million and $425 million. These figures include impacts from one-off items such as restructuring costs and an impairment related to the closure of the Prowine bottling facility. The company noted that its balance sheet remains robust, supported by solid cash flow generation and a disciplined approach to capital management that has resulted in reduced net debt. The board is undertaking a thorough examination of the Group's performance across its Retail, Hotels, and Pinnacle business segments. This review aims to identify key business drivers and enhance execution strategies. Interim chairman Makeig expressed confidence in Beattie's leadership capabilities, stating that her experience will be instrumental in maintaining operational momentum during this transition. As part of the leadership transition, the board is actively seeking new non-executive directors to strengthen its governance framework in light of the upcoming changes. The goal is to have a new independent chair in place before Hrdlicka's official start date. Featured image: Jayne Hrdlicka and Ari Mervis

Abor Investment’s Rubix Food, a provider of flavour and functional ingredient solutions, has announced the appointment of Ryan Smith as its new chief executive officer. Smith brings over 20 years of executive experience, having previously served at a number of global flavour ingredient businesses, including the Kerry Group. Most recently, Smith served as chief growth officer and executive VP at Ajinomoto Health and Nutrition. Prior to that, he held the roles of VP and GM of Kerry Group’s dairy and bakery markets. John Jordan, president of Arbor, said: "Ryan brings the rare combination of deep industry expertise and a proven track record of growth with foodservice and CPG customers. He's a strong, people-centric leader who knows how to build and empower high-performing teams, making him the ideal fit for Rubix's continued evolution." Scott Farmer, Arbor's principal, commented: "Ryan has decades of experience winning new business with innovative, on-trend solutions. He will capitalise on Rubix's differentiated R&D capabilities to significantly increase the company's position as the go-to provider of traffic-driving flavours for restaurants and CPG brands." Smith added: "Rubix has a well-deserved reputation as a true innovation powerhouse, developing flavours and technologies that have shaped food and beverage offerings for leading brands. I'm energised by the opportunity to lead such a forward-thinking team, and eager to deepen customer partnerships while advancing breakthrough innovations that drive sustainable growth." Smith's appointment as CEO marks a strategic inflection point for Rubix Foods as it accelerates its growth and innovation. Top image: © Rubix

US-based Volt+Co has launched the latest innovation in energy boosts with Mojo Energy Pouches, the latest addition to its portfolio of caffeine products. Each Mojo Energy Pouch contains 50mg of caffeine, naturally derived from green tea, giving consumers precise control over their desired energy intake as a complement to their daily caffeine consumption. Available in four flavours: Blue Raspberry, Tropical Punch, Mint and Peach Watermelon, the pouches are pocket-sized, making them easy to carry and convenient to use. "Mojo Energy Pouches are designed for today's dynamic lifestyle," said Craig Neely, EVP of marketing. "We understand that everyone's energy needs are different, and Mojo is a solution rooted in innovation that empowers consumers to take control and achieve their optimal energy level." Manufactured in the US and made with 100% recyclable material, Mojo contains B vitamins and adaptogens like Panax Ginseng Extract and Yerba Mate Extract, with no added sugars and no calories. One pack of Mojo contains 15 pouches, stored in a convenient one-of-a-kind double-slider that fits perfectly in the hand, for $5.49 per package. Mojo Energy Pouches are currently available nationwide across the US on Amazon and at all QuikTrip, Sheetz and Kwik Trip locations. Mojo is also available at various retailers in 29 states across the Midwest and Southeast, with additional regions to be added throughout the year.

From payments to convenience to experience, today’s consumers expect more. In this episode, Adam Stockwell, vice president of sales (UK) for 365 Retail Markets, explains how the PicoCooler Vision is bridging the gap between traditional vending and modern retail expectations. Adam Stockwell Unlike legacy vending machines or RFID-based smart coolers, PicoCooler Vision offers a frictionless, intuitive shopping experience driven by computer vision. Customers simply tap to unlock, browse freely and pay automatically for what they take. No scanning, no tags, no waiting. The impact? At Loughborough University, students embraced the format for everything from snacks to full weekly shops, proving just how natural and trusted the experience feels. Meanwhile, operators are benefitting from higher engagement, larger basket sizes, and around-the-clock sales while managing products, pricing, and promotions remotely through the cloud. With built-in security, the PicoCooler Vision has controlled access, real-time product tracking and complete transaction traceability. From student halls to hotel receptions, the PicoCooler Vision provides peace of mind in even the most dynamic environments. But beyond the tech, PicoCooler Vision is a platform designed to evolve. Whether it’s supporting ambient and freezer products, launching age verification or loyalty programmes, or scaling across large sites, 365 Retail Markets is building for what’s next. This episode is a deep dive into how 365 Retail Markets is redefining unattended retail and creating smarter, more human experiences that feel less mechanical and more like the future of food.