In an era of tightening global regulations and rising consumer expectations, the F&B industry is increasingly turning to advanced vision inspection technologies. From spotting defects to ensuring compliance, these automated inspection tools are reshaping quality control, enhancing efficiency, reducing waste and boosting safety. FoodBev's Siân Yates explores how cutting-edge technology is reshaping the industry, one perfectly inspected product at a time. In the food and beverage industry, traditional quality inspection methods have always relied on human observation – an inherently inconsistent and flawed process. Automated vision inspection systems offer a transformative alternative. By detecting foreign objects, assessing product uniformity and ensuring that only items meeting strict quality criteria reach consumers, these systems significantly enhance operational efficiency and minimise errors. “As the food industry moves towards more automation, applications are becoming increasingly complex, largely due to the variability in food products,” said Anthony Romeo, product manager at US-based vision solutions company Oxipital AI. This complexity stems from the need for automated systems to adapt to the wide range of textures, sizes and ingredients in food, making precise automation a key challenge. Stephan Pottel, director of strategy at Zebra Technologies, highlighted the rising demand for intelligent automation: “There’s a growing need for machine vision and 3D solutions, powered by deep learning, to address more complex food and packaging use cases, along with vision-guided robotics for tasks like inspection, conveyor belt picking and sortation workflows”. Key features of vision inspection 1. Defect detection Vision inspection systems excel in identifying defects that may go unnoticed by human inspectors. These systems utilise high-resolution cameras and advanced algorithms to detect foreign objects, surface defects, and inconsistencies in size and shape. For example, in the fruit packing industry, vision systems can identify bruised or rotten fruit, ensuring only high-quality products are packaged and shipped. 2. Label verification These technologies are increasingly used for label verification, ensuring compliance with regulatory standards. Systems can check for correct placement, legibility and adherence to labelling requirements, such as allergen information and expiration dates. Vision is usually deployed for label verification, rather than food surface defects, enhancing compliance and reducing the risk of costly recalls. 3. Product uniformity assessment Maintaining product uniformity is crucial in the food and beverage sector. Vision inspection systems can assess visual aspects such as size, shape and colour. For instance, a snack manufacturer might use vision inspection to ensure that chips are uniformly shaped and coloured, meeting consumer expectations for quality and appearance. 4. Adaptive manufacturing Advanced vision systems, particularly those incorporating AI and 3D technology, enable adaptive manufacturing processes. These systems can adjust production parameters in real time based on the visual data they collect. For example, in a bakery, vision systems can monitor the size and shape of pastries as they are produced, allowing adjustments to baking times or temperatures to ensure consistent quality. Oxipital AI Advancements in AI Recent advancements in AI, automation and 3D technology have greatly enhanced machine vision systems, increasing accuracy and providing realistic visual sensing capabilities. 3D imaging technologies are being used to assess the shape and size of products, ensuring they meet packaging specifications. For instance, in the seafood industry, 3D scanners can evaluate the dimensions of fish fillets, ensuring they are cut to the correct size before packaging. This not only reduces waste but also ensures consistency in product offerings. What is more, 3D profile sensors improve depth perception and refine quality control, making them indispensable tools in industrial automation. Oxipital AI’s Romeo highlighted the potential of these technologies: “Removing defects before they reach customers is a key first step where vision inspection technology plays a role, but there’s even more data to be leveraged”. By preventing defects from the outset, manufacturers can boost yield and reduce waste. AI-powered vision inspection systems can also facilitate real-time monitoring of production lines, identifying potential issues before they escalate. This capability allows manufacturers to implement predictive maintenance, reducing downtime and improving overall efficiency. Zebra Technologies AI and food safety Consumer safety remains a top priority in the food and beverage industry. AI plays a crucial role in monitoring and analysing processes in real time, helping manufacturers navigate the complexities of compliance with legal requirements and certification pressures from major retailers. As Zebra Technologies’ Pottel explained: “AI is ideal for food and beverage products where classification, segmentation, and object and anomaly detection are essential. It is also enhancing asset and inventory visibility, which is crucial for predicting contamination risks and maintaining high safety standards throughout the supply chain.” “Vision technologies can help check the presentation of food products...offering a quick, repeatable and reliable way to assess the visual aspects of food products like size, shape and colour,” added Neil Gruettner, market manager at Mettler-Toledo Product Inspection. He continued: “Deployment of this type of AI provides context to support rule-based machine learning and improve human decision-making. It also gives inspection equipment the tools to extract and interpret as much data as possible out of a product, facilitating the evolution and refinement of production processes through the continuous exposure to vast datasets.” AI-enhanced vision systems also guide robots in handling food products, particularly those that are delicate or irregularly shaped. “AI has proved to be a great method for tackling applications with a high frequency of naturally occurring organic variability, such as food,”Oxipital AI’s Romeo explained, adding that this adaptability ensures gentle and precise handling, particularly important when sorting fresh produce or packaging baked goods. Fortress Technology uses AI to reduce contamination risks and identify defects. The company’s commercial manager, Jodie Curry, told FoodBev: “Streamlining processes reduces the risk of contamination and ensures consistent quality. Implementing automated technology and digital tools helps identify inefficiencies and boosts responsiveness.” Fortress Technology The role of combination inspection systems The integration of multiple inspection technologies into single systems is another key trend in this space. These systems integrate various inspection technologies, such as X-ray, checkweighing and vision inspection, to provide a comprehensive assessment of food products. By combining these technologies, manufacturers can ensure higher quality control, better detection of defects and more efficient production lines. This trend allows for more accurate and reliable monitoring, helping to reduce waste, improve safety standards and enhance overall product quality. For its part, Fortress offers combination systems that enable comprehensive and multi-layered inspection. The company is already leveraging its proprietary data software package, Contact 4.0, across its metal detection, X-ray and checkweighing technologies. Contact 4.0 allows processors to review and collect data, securely monitor and oversee the performance of multiple Fortress metal detectors, checkweighers or combination inspection machines connected to the same network. Oxipital AI Deep learning and quality control Deep learning is revolutionising visual inspection by enabling machines to learn from data and recognise previously unseen variations of defect As Zebra Technologies’ Pottel explained: "Deep learning machine vision excels at complex visual inspections, especially where the range of anomalies, defects and spoilage can vary, as is often the case with food. This technology is vital for automating inspections and ensuring quality. Deep learning optical character recognition (OCR) also improves packaging inspection by ensuring label quality, regulatory compliance and brand protection. It can verify label presence, confirm allergen accuracy and prevent mislabeling. “The goal is to strengthen quality control by capturing an image and processing it against set quality control parameters,” Mettler-Toledo’s Gruettner pointed out. Vision systems are increasingly deployed for label verification, ensuring compliance with legislative food labelling requirements. The Mettler-Toledo label inspection portfolio features Smart Camera systems (V11, V13, V15) for basic label inspections, including barcodes, alphanumeric text and label quality. For more advanced applications, the PC based V31 and V33 systems offer a larger field of view, faster throughput and enhanced inspection capabilities. Oxipital AI uses 3D product scans and synthetic data generation to eliminate the need for hand-labelling images. “All training is done at Oxipital AI, enabling food and beverage customers to deploy AI without needing a team of experts,” said Romeo. “Our solutions are designed for immediate impact, requiring no coding, DIY or machine-learning expertise to implement and maintain.” Mettler-Toledo Real-world applications and future prospects According to Zebra’s Global Manufacturing Vision Study, which surveyed leaders across various manufacturing sectors, including F&B, 66% of respondents plan to implement machine vision within the next five years, while 54% expect AI to drive growth by 2029. These figures, coupled with the expanding market for vision inspection systems, suggest that the majority of manufacturing leaders are prioritising the integration of these advanced technologies, seeing them as crucial tools for both immediate improvements and long-term growth. This shift is partly driven by increasingly stringent government regulations, which demand more accurate labelling and packaging. Many companies are already successfully leveraging AI to enhance their operations, particularly in labelling processes. Despite its clear advantages, the uptake of AI has been slow. The main barrier appears to be cost. While the initial integration can be expensive, AI has demonstrated significant long-term cost savings, making it a worthwhile investment over time. Zebra’s studies have shown that the pressure to maintain quality while managing fewer resources is intensifying for manufacturers. As a result, cost remains a significant consideration when implementing AI solutions. Fortress recommends consolidating AI systems into a single interface, which helps reduce costs in the long term. Curry told FoodBev: “The future of our food supply chain depends on advanced inspection systems that enhance food safety, reduce product waste and require minimal factory floor space”. She continued: “Combination systems offer the benefit of space efficiency, as all sales, services, parts and technical support are handled by one provider. A single interface simplifies training, improves operational safety and drives cost savings through faster installation and reduced training time.” As AI continues to evolve, its role in vision and inspection is set to expand. Advancements in machine learning, sensor technology and robotics will lead to even more sophisticated and efficient inspection systems, raising quality and safety standards for consumers worldwide.

With sustainability rising up the agenda and new regulations reshaping packaging requirements, brands face increasing pressure to innovate without compromising on performance. Sarah De La Mare, product line director at Berry Global, shares why consumer experience must remain central to sustainable pack design – from tethered caps to circular systems. Packaging plays a significant role in shaping a brand's identity and how consumers relate to it. It not only influences aesthetics, driving purchases and brand loyalty, but also serves a vital function in protecting the product inside, ensuring formula stability, safety and optimal performance for the consumer. Additionally, packaging must provide the right levels of functionality, such as ease of handling and access, which is especially important for multi-use products in the food and beverage industry. Get these practical requirements wrong and the ensuing consumer frustration may compromise brand image and reduce the likelihood of repeat purchases. Most of us will have experienced this so-called ‘wrap rage’ at some point – indeed, it even has its own entry in Wikipedia! The design challenges with legislation Packaging design involves integrating various requirements. While the aesthetic appeal of the package is often the easy part, reconciling this with practical and user-friendly features can be challenging. As packaging manufacturers, we frequently encounter pack concepts that appear ideal on paper, but it is our responsibility to ensure they can be produced cost-effectively and perform as well as they look. Today, there is another vital element in any new pack development: the need to design for sustainability. This is being driven not only by companies’ own environmental commitments and consumer demand, but equally by legislation, such as the EU’s PPWR and the UK Producer Responsibility Obligations. Alongside these wide-ranging regulations has been some more targeted legislation. One such example is the EU directive that requires plastic bottle caps to stay attached to containers after opening. The Tethered Closure legislation came into effect in July 2024 for single-use plastic beverage containers up to three litres in size. Although the UK is not bound by this legislation, most drink manufacturers are adopting a standard closure across all markets for ease of production and simplified logistics. Want to read more about this? On 3 July 2024, the EU’s new legislation mandating tethered caps for single-use plastic beverage containers officially came into effect. Despite initial pushback from major brands, the industry has adapted, with a new raft of innovations emerging in the caps and closures market. Explore the latest developments, including sustainable materials and design, that reflect the ongoing transition towards more eco-friendly packaging solutions. Read the full article here . The rationale behind this initiative is clear. The directive aims to reduce the litter caused by discarded caps and ensure that instead they are collected and recycled along with their bottles – benefits that will resonate with today’s environmentally conscious consumers. Maintaining the drinking experience Nevertheless, like most good ideas, it is the execution that makes all the difference. For those drinking directly out of the bottle, keeping the cap attached to the neck of the bottle can have a detrimental effect on their drinking experience, for example, if the cap impedes access to the bottle opening or touches the face during drinking. This is where the technical aspects of the design become important. To avoid the closure obstructing use, it must open to a sufficiently wide angle. However, since plastic is known for its flexibility, it is essential that the closure does not bounce back but stays in place, ideally providing a reassuring ‘click’ to confirm this to the consumer. Equally important is the ease of replacing the closure on the bottle for resealing. To achieve all this requires a robust part design and careful control of manufacturing. The resulting tether has to be flexible enough to bend back, but rigid enough to click the lid into place. Too much either way and you risk the closure not staying in place or breaking off completely. At the same time, the tethered bands must be strong enough for multiple uses without breakage, so that the closure can be placed easily and accurately on the bottle each time. The most effective tethered closures transform challenges into opportunities by providing solutions that meet sustainability requirements while maintaining ease of use and consumer convenience. Technical expertise also drives many other advancements in sustainable packaging. One key example is the ongoing lightweighting of packaging, which reduces carbon emissions by minimising material use and lowering transportation impact. Advanced design techniques ensure that this reduction doesn't compromise the pack’s functionality, allowing it to remain durable and protective throughout the supply chain. Designing for sustainability Today, sustainability informs every aspect of the design process. An initial assessment includes evaluating the number of materials used in the pack’s manufacture and determining if they can be reduced. Ideally, the goal is often to create a mono-material solution, or one whose components can be easily separated to make recycling easier, where appropriate recycling infrastructures are in place. Additionally, the use of recycled plastic in the pack's production is considered, along with the potential for reuse or repurposing. In food applications, opportunities for portion control and resealability are also prioritised to help minimise food waste. Nevertheless, achieving a balance between functionality and sustainability is essential in any pack design. Above all, the pack must remain fit for its intended purpose; if it fails to deliver on its primary function, any environmental benefits will likely be rendered worthless. However, by applying the right skills and knowledge and utilising the appropriate tools, it is possible to create packaging that meets the needs of consumers, fillers, brand owners, and recyclers without compromise, resulting in a new generation of circular packaging. It is equally true that such packs provide brand owners with the opportunity to showcase their sustainability commitments. These commitments then become an integral part of the brand promise, alongside the other values that have been nurtured over the years. Innovation has always been the lifeblood of new pack development. Sustainability – driven by both legislation and brands’ and packaging manufacturers’ initiatives – will remain a critical part of the process. However, underlying at the heart of it all must be the consumer experience. Brands that successfully integrate sustainability with a focus on enhancing the consumer experience will lead the way in the future of packaging.

Cellucor has launched two new products flavoured with the iconic Jolly Rancher candy: the Cor-Performance Flavored Creatine in Green Apple and Cherry. This introduction aims capitalise on summer fitness trends, while blending nostalgia with performance, to appeal to consumers looking for innovative supplements that enhance their workout routines. The Cor-Performance Flavored Creatine features 5g of micronised creatine monohydrate, designed to support lean muscle growth, strength and endurance. This product is notable for its absence of caffeine, allowing users to integrate it seamlessly into their existing supplement regimens without the risk of overstimulation. In addition to the creatine, Cellucor is also releasing C4 Energy + Aminos in the same Jolly Rancher flavours. This product combines the brand's established energy boost with hydration and recovery support, making it an attractive option for fitness enthusiasts aiming to elevate their performance during the summer months. Each serving contains 100mg of caffeine sourced from green coffee beans, along with 5g of amino acids, including branched-chain amino acids (BCAAs) and essential amino acids (EAAs), plus three critical electrolytes to aid in hydration. Both products will be available for purchase on Cellucor's website and through retailers such as The Vitamin Shoppe and Amazon. The suggested retail price for the Cor-Performance Flavored Creatine is $24.99, while the C4 Energy + Aminos will retail for $23.99.

Ozzi, a new wellness brand based in the US, has introduced its first product: a natural drink designed to provide an alternative to GLP-1 medications, formulated to support evening appetite control and reduce stress-related snacking. The plant-based formula contains 500mg of konjac root, 8g of allulose, African mango extract, Chromax chromium picolinate, and l-lysine butyrate ingredient BioMend. It is available in a stick format, enabling consumers to simply dissolve the powder mixture into water. These ingredients are blended into a functional beverage designed for consumption around 8pm. The product is caffeine-free, making it suitable for night-time use without disrupting sleep. Three flavours are available as part of the product line: watermelon, lychee and grape. The allulose has been included to boost GLP-1 production and helps to sweeten the beverage without sugar, while mango extract is thought to support metabolism and curb appetite. Chromax also supports metabolism while aiding blood sugar balance and protecting muscle tissue, and BioMend can support GLP-1 release and enhance fullness signals. Konjac root also promotes fullness – the natural fibre expands in the stomach and can absorb up to 50 times its weight in water. Founder Brandon Kuipers said the idea originated from his own personal experiences with evening stress eating: “I wanted something that would help me pause before reaching for snacks at night, something I could rely on without going the pharmaceutical route”. After experimenting with natural ingredients and receiving feedback from early testers, the formula was finalised and moved into small-batch production. According to Ozzi, customer testing played a key role in validating the product’s appeal. The company hopes to address the unmet needs of busy professionals who experience cravings tied to long working days and high stress levels. The drink aims to promote habit-building by targeting appetite control after hours, without the need for stimulants or prescription medication. It is now available via Ozzi’s website to US consumers, with all purchases including guidance for use as part of a broader evening routine.

Carlsberg Britvic has been named the first occupier of the West Midlands Interchange (WMI), a £2 billion logistics hub under development by Oxford Properties and Logistics Capital Partners (LCP). The beverage company is set to invest £4 million in a new 222,000sqft depot strategically located at Junction 12 of the M6, just under 10 miles from its existing Wolverhampton facility. Construction of the new depot is slated to begin later this year, with operations expected to commence in the fourth quarter of 2026. During the construction phase, Carlsberg Britvic will maintain operations at its current site without interruption. Once the new facility opens, logistics operations will transition to the WMI site in a managed process. The new depot is designed to meet the specific needs of Carlsberg Britvic, featuring state-of-the-art facilities aimed at enhancing the efficiency and sustainability of its operations. The facility is targeting a BREEAM 'Excellent' rating and aims to be Net Zero Carbon Aligned, incorporating energy-efficient technologies and optimised roof space for photovoltaic panels. This development represents a significant step in Carlsberg Britvic's growth strategy, particularly following its formation in 2024 from the merger of Carlsberg Marston's Brewing Company and Britvic . The company has already invested over £6 million in upgrading its Burton Brewery, underscoring its commitment to enhancing its UK operations. Paul Davies, CEO of Carlsberg Britvic, noted the importance of the new depot for the company’s logistics infrastructure, stating: “This investment underscores our long-term commitment to strengthening our operations and enhancing service to our customers.” He said that the Interchange's location is ideal for supporting sustainable growth. The West Midlands Interchange is poised to become a pivotal logistics development in the UK, with LCP highlighting its potential to decarbonise logistics and support the country's broader net zero goals. The site is expected to create approximately 8,500 direct jobs, contributing to the local economy and providing opportunities in South Staffordshire, the Black Country and the surrounding areas. Minister for Investment Baroness Poppy Gustafsson CBE remarked on the significance of Carlsberg Britvic's investment, viewing it as a positive indicator of economic confidence and a boost for the UK logistics sector. “This new logistics depot will not only enhance the UK’s logistics capabilities but also deliver long-term, stable growth that supports skilled jobs and raises living standards across the UK.” As the first tenant at the West Midlands Interchange, Carlsberg Britvic’s commitment to sustainability aligns with the strategic vision for the site, which aims to integrate advanced logistics solutions with environmentally responsible practices. The collaboration between Carlsberg Britvic and the WMI developers marks a significant milestone for both parties, reinforcing the importance of sustainable logistics in the food and beverage sector.

The Apax Global Impact Fund, managed by Apax Partners, has announced a strategic investment in Foods Connected, a supplier management platform under Hilton Food Group. The move aims to bolster Foods Connected’s growth trajectory and enhance its capabilities in the food supply chain. Under the terms of the agreement, Hilton Foods will receive £22 million in cash for the sale of shares, retaining a 26% stake in Foods Connected post-transaction. This investment is poised to provide Foods Connected with additional capital and leverage Apax's technological expertise to propel its next growth phase. Foods Connected specialises in enabling end-to-end supply chain management for the food industry, offering bespoke technology that delivers real-time data to optimise supply chains. This includes improvements in cost efficiency, quality standards, risk visibility and sustainability – key factors for modern food businesses increasingly focused on transparency and operational efficiency. Edward Donkor, partner at Apax Global Impact, highlighted the potential of Foods Connected to modernise the food safety sector: “Many food businesses still rely on outdated tools like spreadsheets and paper, creating a clear opportunity for Foods Connected to modernise operations”. Roger McCracken, Co-founder and CEO of Foods Connected, acknowledged the importance of Apax's support in scaling the business globally: “Their expertise in scaling technology businesses will be key to accelerating our global expansion and enhancing what we deliver for customers”. McCracken also recognised Hilton Foods' ongoing support, which has been instrumental over the past eight years. Hilton Foods’ CEO, Steve Murrells, reiterated the strategic significance of this partnership. He noted that working with Apax Global Impact would enable Foods Connected to better meet customer needs and focus on its core food business. “This strategic investment strengthens our ability to meet clients' evolving needs and underscores the platform we've built,” he remarked. The transaction is currently pending customary regulatory approvals, and both parties are optimistic about the future of Foods Connected as it seeks to enhance its offerings in a rapidly evolving market.

Meridian Biotech has announced plans to construct a $40 million facility in Franklin County, Kentucky, aimed at converting spent grains from the Buffalo Trace Distillery into multifunctional alternative proteins. This initiative addresses a significant challenge within the distilling industry: the management of distillery byproducts, particularly distiller’s spent grains and distillers dried grain. With the bourbon and whiskey production processes generating substantial volumes of spent grains, distillers have long sought sustainable solutions for these byproducts. Buffalo Trace Distillery, which has ramped up production capabilities with a new column still capable of producing over 2,000 barrels per day, has partnered with Meridian Biotech to repurpose these grains into valuable resources. The new facility will be strategically located near Buffalo Trace Distillery, allowing for a direct pipeline to transport stillage – a natural byproduct of the distillation process – into Meridian's processing plant. This innovative approach will enable the conversion of stillage into proteins suitable for various applications, including aquaculture feed, pet food and organic fertilisers. Brandon Corace, president of Meridian Biotech, highlighted the transformative potential of this project: “By reimagining distillery stillage as a resource rather than a byproduct, we’re pioneering new pathways in biotechnology that have the potential to transform the spirits industry”. The facility is expected to create approximately 35 high-tech jobs, contributing to the local economy. The collaboration between Meridian and Buffalo Trace highlights a growing trend in the food and beverage sector towards sustainability and waste reduction. Harlen Wheatley, master distiller at Buffalo Trace, noted the importance of this partnership in enhancing the value derived from the distillation process. “Working with Meridian allows us to take our processes even further by transforming stillage into something with extended value and purpose,” he said. Meridian's investment is not only significant for the local economy but also aligns with broader efforts to innovate within the spirits industry. Kentucky Governor Andy Beshear remarked on the positive economic impact of the project, stating: “It’s partnerships like these that prove we can honour tradition while embracing transformation”. The facility is expected to begin construction later this year, with Meridian Biotech also planning to collaborate with Kentucky State University to provide internships and engage with the engineering department, further fostering local talent and innovation.

Jungbunzlauer, a leading producer of sustainable ingredients, has introduced its latest innovation – TayaGel LA, a low-acyl gellan gum – at this year’s IFT FIRST 2025 conference in Chicago. The launch expands Jungbunzlauer’s growing portfolio of texturants, developed to meet the evolving formulation and functionality needs of the food and beverage industry. The introduction of TayaGel LA is a strategic response to the growing demand for plant-based and label-friendly ingredients. This new texturant is noted for its exceptional suspension capabilities and strong gel formation at minimal usage levels, making it particularly suitable for applications where clarity and mouthfeel are critical. Jens Birrer, VP of texturants at Jungbunzlauer, highlighted the product's potential to enhance formulation flexibility for food manufacturers. “With TayaGel LA, we’re expanding the possibilities for formulators seeking reliable, high-performing, naturally derived texturant solutions,” he said. The product's formulation is designed to facilitate easy integration into existing recipes, providing manufacturers with a reliable option for achieving desired textures. The launch of TayaGel LA adds to Jungbunzlauer’s comprehensive texturants portfolio, which includes a variety of xanthan gum grades, both high-acyl and low-acyl gellan gums, as well as customised blends. This diverse range supports various applications in the food, beverage and nutrition sectors, addressing the increasingly complex formulation challenges faced by manufacturers. Jungbunzlauer's focus on customer-driven innovation is evident in its recent investments, including the acquisition of AGI in 2024 and the expansion of biogum production capacity at its Port Colborne facility in Canada.

The global food and beverage industry is one of the most dynamic and fastest-growing sectors, holding importance in many countries. However, the industry is also characterised by intense competition, price pressure, numerous product innovations and ever shorter product life cycles. As a result, manufacturers are continuously investing in high-performance technologies to increase efficiency, flexibility and sustainable production and packaging processes, driving a high demand for machines. Opening opportunities at Drinktec For all beverage producers, the requirements are clear: product safety, efficient processing technologies, maximum yield, optimal utilisation of raw materials (including all by-products), and futureproofing of operations. Drinktec 2025, taking place from 15 to 19 September in Munich , presents a unique opportunity to explore cutting-edge technologies and forward-looking solutions tailored to their production needs. Across eleven halls at Messe München, every step of the supply chain will be represented. A major strength of this world-leading trade fair for the beverage and liquid food industry is the presence of all key technology providers and solution experts involved in the manufacture and processing of beverages. Drinktec is particularly strong with its comprehensive range of live demonstrations: here, every user can see in detail how the technology supports fast and efficient production. Application examples from different performance areas offer the heterogeneous user group of manufacturers of alcoholic and non-alcoholic beverages and producers of liquid dairy products a broad perspective on future production and logistics scenarios. The use of data pools and the insights they provide into processes throughout the entire value chain also promise great potential. On the agenda at this year's event: There is a packed agenda for this year, including three focus topics – also featured in the supporting programme – that highlight the potential that the industry can still leverage for its future development: Under the central theme ‘ Circularity & Resource Management ,’ Drinktec 2025 will delve into efficient resource utilisation across the entire value chain. Opportunities within the industry range from the use of bio-based raw materials and circular solutions at every stage of the beverage and liquid food production process, to the reuse of production by-products and other residual materials. Solutions such as material recovery, energy efficiency and closed-loop systems, often developed in collaboration with other industries, are set to provide new momentum towards economically viable and sustainable production strategies for beverage manufacturers. The focus topic ‘ Lifestyle & Health ’ will highlight forward-thinking beverage concepts. The strong presence of ingredient suppliers in hall C3 underscores the continued importance of flavour diversity and innovative beverage formulations. Market insights further support expectations for new product developments, revealing a global trend among consumers towards wellbeing and health-conscious lifestyles. In-depth data insights will be available through ‘ Data2Value , ' the third thematic focus of the Drinktec programme, offering a comprehensive toolkit for optimisation across the entire production chain. Digitalisation efforts are centred on generating added value from data: analysing machines and process data can improve resource efficiency, minimise production downtime and enhance operational flexibility. Leveraging data ultimately delivers tangible benefits – increased efficiency, improved product safety, higher equipment availability and performance, and greater transparency throughout manufacturing and packaging processes.  Images: ©Yontex/Thomas Plettenberg

US President Donald Trump says that Coca-Cola has agreed to replace high-fructose corn syrup with real cane sugar in its soda beverages sold in the country. The announcement was made via a post on Trump's Truth Social platform, where he expressed gratitude to Coca-Cola's leadership for this decision, commenting: "This will be a very good move by them – You’ll see. It’s just better!" Coca-Cola, which typically uses high-fructose corn syrup to sweeten its US products, already employs cane sugar in various international markets, including the popular Mexican Coke. A spokesperson for the Atlanta-based company confirmed the discussions with Trump and indicated that details about new product offerings would be shared soon. This switch aligns with Trump's ongoing support for Health Secretary Robert F Kennedy Jr's efforts under the Make America Healthy Again (MAHA) initiative . The initiative aims to address chronic health issues in the US, such as obesity and heart disease, by moving away from certain food ingredients, including artificial dyes and high-fructose corn syrup. A recent report from the MAHA Commission, which was convened by Trump to investigate the root causes of chronic diseases, highlighted concerns regarding the substantial consumption of high-fructose corn syrup and its potential link to childhood obesity and other health conditions. However, the decision to switch sweeteners has sparked debate among experts . While medical professionals recommend limiting added sugars in diets, they have not identified significant nutritional differences between cane sugar and high-fructose corn syrup. John Bode, President and CEO of the Corn Refiners Association, criticised the change, arguing that it could cost thousands of American food manufacturing jobs, depress farm income and increase imports of foreign sugar without offering any nutritional benefits. The political implications of this announcement are noteworthy, particularly given that Trump's home state of Florida is the leading producer of sugarcane in the US. As Coca-Cola prepares to implement this change, stakeholders in the food and beverage industry will be closely monitoring consumer reactions and potential shifts in market dynamics. You may also like to read: HHS secretary Kennedy calls for revision of 'self-affirm' rules for food ingredient safety US health secretary pushes food giants to drop artificial dyes as regulatory shift looms FDA approves three natural colour additives to replace petroleum-based dyes

Diageo has today (16 July 2025) confirmed that its CEO, Debra Crew, has stepped down with immediate effect. In a statement, the alcohol giant revealed that Crew has stepped down from her role as chief executive as well as a board director by mutual agreement, though it did not disclose further details of the reasons for her departure. Diageo has faced challenging sales declines, fuelled by economic uncertainty and evolving consumer spending habits, since Crew took up the chief executive position in 2023. She joined Diageo in 2019, first as a non-executive director before serving as president of Diageo North America, group chief operating officer, then CEO. The group recently announced a three-year $500 million cost savings programme, aiming to boost its performance and operational efficiency. John Manzoni, chair of Diageo, said: “On behalf of Diageo and the board, I would like to thank Debra for her contributions to Diageo, including steering the company through the challenging aftermath of the global pandemic and the ensuing geopolitical and macroeconomic volatility”. The board has now begun a formal search process, which will include the consideration of both internal and external candidates for the CEO role. Nik Jhangiani, the company’s current chief financial officer, will assume the CEO position on an interim basis until a permanent appointment is made.

Mondelēz International-owned brand Cadbury will launch a Creme Egg chocolate bar in Easter 2024, after the successful launch of its white chocolate Creme Egg last year. The Cadbury Creme Egg bar will see the brand in tablet format for the first time in the UK and for the first time ever as a permanent addition to its portfolio – the tablet launched for a limited time in Australia in 2019. In 2007 in the UK, Cadbury released its Creme Egg Twisted bar; a 45g chocolate bar filled with Creme Egg fondant, though it was discontinued in 2013. Charlotte Parkes, senior brand manager for Cadbury Easter, said: “Easter is a season that is continuing to grow in importance for retailers and shoppers alike, as they look to gather with family and lean into seasonal rituals. In 2023, 84% of people said they celebrated Easter in some way – which is higher than in previous years. Key to these celebrations were branded confectionery products like Cadbury Creme Egg and Cadbury Mini Eggs.” In a press release, Mondelez commented: “Tablets are the heartland for Cadbury and the addition to the portfolio is sure to be a hit in-store – ideal for snacking, sharing and gifting". The Creme Egg bar is the first new tablet Cadbury has introduced since it launched Darkmilk Praline and Caramilk Crispy tablets in August.