Bactolife, a start-up based in Copenhagen, Denmark, has raised over €30 million in Series B funding to accelerate the commercialisation of its precision-fermented Binding Proteins innovation. The company describes its solution as a ‘revolutionary category of functional proteins’ that neutralises undesired metabolites and enhances gut resilience. This latest funding round was led by Cross Border Impact Ventures and EIFO (Danish Export and Investment Fund), alongside continued support from existing investors Novo Holdings and Athos. It will enable Bactolife to commercialise its ingredient for the food, feed and dietary supplement market, and execute its human study programme, aimed at transforming human and animal health for proactive health management. Supported by the investment, the start-up plans to launch its first Binding Protein products under the ingredient brand Helm in 2026, initially in the US. Bactolife plans to extend into Asia and Europe in the years that follow, aiming to make the technology accessible to women and children in low- and middle-income countries. Binding Proteins are milk-inspired proteins that can help to maintain balance in the gastrointestinal system. They are inspired by camelid immunoglobins, which are produced naturally by the Camelidae family of mammals (including camels, llamas and alpacas). Bactolife uses precision fermentation – a biotech method in which microorganisms are trained to produce certain targeted ingredients like animal-derived proteins, without the animal’s involvement – to produce and upscale the solution. Sebastian Søderberg, CEO of Bactolife, said: “This funding will enable us to clinically validate, scale and commercialise our Binding Proteins, taking Bactolife’s solutions to a broad audience. We are excited to welcome new investors to the Bactolife family and are deeply grateful to our existing investors, whose continued support reflects their confidence in our mission.” The company now plans to scale its manufacturing and supply operations to meet global demand with the support of investors, with a strong focus on functional food and beverages and nutritional supplements, alongside feed additives. Donna Parr, managing director at lead investor Cross Border Impact Ventures, commented: “Bactolife’s Binding Proteins have the potential to strengthen gut resilience for mothers and children in low- and middle-income countries by providing a scalable, food-grade solution that can be integrated into everyday nutrition”. She added: “This investment reflects our conviction that evidence-based technologies can reach massive high-growth markets, inclusive of people who need them most, and we look forward to partnering with Bactolife to accelerate clinical validation, scale manufacturing, and expand equitable access globally”.

The new recommendations encourage prioritising high-quality protein, healthy fats, dairy, fruits, vegetables and whole grains. The US government has released new Dietary Guidelines for Americans that mark a dramatic reset in nutrition policy, prioritising whole, minimally processed foods and ‘declaring war’ on sugar. The Dietary Guidelines for Americans, 2025-2030, was released on Wednesday (7 January) and has been framed as the most significant overhaul of dietary advice in decades. The new recommendations encourage prioritising high-quality protein, healthy fats, fruits, vegetables and whole grains, something that echoes the wider policy of Robert F Kennedy’s Make America Healthy Again programme. The guidelines move away from ultra-processed foods and toward what federal officials repeatedly describe as ‘real food’. The core message is: prioritise whole, nutrient-dense foods, such as protein, dairy, vegetables, fruits, healthy fats and whole grains, while reducing foods high in added sugars, refined carbohydrates, sodium, artificial additives and non-nutritive sweeteners. The guidelines have drawn both praise and criticism from across the nation, including food and beverage producers. Scott Metzger, president of the American Soybean Association, said: " ASA appreciates that the 2025-2030 Dietary Guidelines for Americans acknowledge the importance of soy as part of a well-balanced diet, but we remain deeply concerned by the rhetoric and selectively cited studies regarding the health and safety of soybean oil in DGA supporting material". He continued: "We look forward to continuing our work with the administration as we educate MAHA Commission leadership on the health benefits of soy-based foods and soybean oil”. Sam Kieffer, CEO of the National Association of Wheat Growers, agreed: “NAWG supports the Trump administration’s efforts to improve health outcomes in our nation while standing with American farmers. We appreciate the continued recognition of whole grains as an essential part of Americans’ diets." He added: "However, we are concerned that some portions of the new guidelines around grains and wheat are unintentionally confusing. Wheat, wheat flour and foods made from wheat have been nutrient-rich, life-sustaining staples for tens of thousands of years and deserve clear, continued support as a central part of our nation’s diet. We look forward to working with Secretaries Rollins and Kennedy to ensure nutritious, affordable grains remain accessible to all Americans." One of the most notable – and perhaps controversial – shifts in the guidelines is the strong emphasis on protein, including animal-sourced foods, such as red meat, poultry, eggs, seafood and full-fat dairy. The guidelines recommend protein intake of 1.2g-1.6g per kg of body weight per day, levels that exceed prior federal messaging and align more closely with performance and satiety-focused nutrition trends. Dairy guidance also breaks with past low-fat preferences, encouraging full-fat dairy products, with no added sugars, positioning them as key sources of protein, healthy fats and essential micronutrients, as well as fermented products like kefir. "For decades, Lifeway has championed what these guidelines now affirm: that real, minimally processed foods with protein, healthy fats and fermentation are foundational to human health," commented Julie Smolyansky, president and CEO of Lifeway Foods. "Seeing kefir recognised for gut health validates our mission and reinforces why fermented dairy belongs at the centre of the American diet." The new guidelines specifically targets high processed foods, urging Americans to avoid packaged, ready-to-eat foods high in added sugar and sodium, as well as products containing artificial flavours, petroleum-based dyes, preservatives and low-calorie sweeteners. Many of the US’ top snack producers have already committed to removing these from their products. Notably, the guidelines state that no amount of added sugar or non-nutritive sweeteners is considered part of a healthy diet, setting explicit limits for snacks and sugar-sweetened beverages. While carbohydrates are not eliminated, the government encourages fibre-rich whole grains and calls for a reduction in refined carbs, like those found in white bread and packaged breakfast products. Healthy fats are encouraged, but fat intake continues to be capped at 10% of daily calories, and sodium limits remain consistent with prior recommendations. The American Heart Association welcomed the new guidelines, citing its emphasis on whole foods, but also voiced concerns about the priority placed on certain items. In a press release, they said: " We see an important opportunity to educate consumers about the scientific basis for certain recommendations. For example, we are concerned that recommendations regarding salt seasoning and red meat consumption could inadvertently lead consumers to exceed recommended limits for sodium and saturated fats, which are primary drivers of cardiovascular disease." "While the guidelines highlight whole-fat dairy, the Heart Association encourages consumption of low-fat and fat-free dairy products, which can be beneficial to heart health." Unlike previous dietary guidelines, the latest recommendations are significantly shorter, reflecting Kennedy’s promises that core guidance would be limited to a few pages, with research and justification provided separately in supplemental pages. Introducing the guidance, Kennedy told reporters: “Our government declares war on added sugar. Highly processed foods loaded with additives, added sugar and excess salt damage health and should be avoided. As secretary of health and human services, my message is clear: eat real food.” In a statement, Meals on Wheels America said: " Going forward, there is much work to be done by the administration to support health and nutrition professionals in translating the new Dietary Guidelines into real world practices". While the guidelines are advisory, they shape school meals, federal nutrition programmes and public health messaging – often serving as an early signal of future policy standards.

Global snacking company Pladis has announced the launch of a new limited-edition flavour for its popular McVitie’s Digestives The Light One range: Golden Cinnamon. The McVitie’s Digestives The Light One Golden Cinnamon flavour features the classic buttery texture of McVitie’s Digestives, enhanced with the warm and sweet notes of cinnamon. This flavour profile not only caters to the growing consumer interest in cinnamon – evidenced by a 17% increase in its consumption across various food sectors since 2023 – but also aligns with the brand’s strategy to offer healthier options. The Light One range boasts 30% less sugar than the original Digestives, allowing consumers to indulge without compromising their dietary goals. Bethan Ashman, Brand Manager at Pladis UK&I, said: “We’re delighted to introduce McVitie’s Digestives The Light One Golden Cinnamon, which perfectly balances the beloved flavour of our Digestives with the gentle, warming spice of cinnamon”. This launch is expected to appeal to both loyal customers and new consumers seeking a comforting yet lighter biscuit option. The McVitie’s Digestives The Light One range has seen significant commercial success, now valued at £12.3 million, highlighting the brand's ability to adapt to changing consumer preferences while maintaining the quality and satisfaction associated with McVitie’s. The new Golden Cinnamon flavour is set to retail at £1.69, with promotional pricing at £1.35, making it accessible to a broad audience. The biscuits are rolling out to multiple retailers and discounters across the UK, providing an opportunity for retailers to capitalise on the rising trend of cinnamon-flavoured products in the market.

Davin Nugent Suntory Global Spirits, a leading player in the premium spirits market, has announced the appointment of Davin Nugent as president of global ready-to-drink (RTD). This appointment aims to enhance the company’s position in the rapidly growing RTD sector, aligning with its ambition to become the world’s most admired premium spirits company. Nugent, who brings over 25 years of experience in the beverage industry, previously served as global vice president of innovation at AB InBev and as CEO of Mark Anthony Brands International. His extensive background in RTD brand innovation and market expansion positions him well to drive Suntory’s global strategy in this dynamic category. In his new role, Nugent will oversee Suntory's leading RTD brands, including On The Rocks Premium Cocktails and -196 (minus one-nine-six), both of which have been pivotal in the company's recent growth. Suntory’s longstanding expertise in spirits and non-alcoholic beverages provides a competitive edge, enabling the creation of high-quality, innovative products that resonate with consumers. In 2025 alone, Suntory introduced over ten new offerings for the –196 brand, which is currently experiencing robust double-digit growth in the US market. “Suntory is world-renowned for its dedication to craftsmanship, which has solidified our leadership in the competitive RTD markets in Japan and Australia,” Nugent said. “As consumer demand for convenience and premium experiences continues to rise, I am excited to join the team to capitalise on this opportunity and support the long-term growth of Suntory’s RTD business.” Greg Hughes, president & CEO of Suntory Global Spirits, said: “Our aspiration is to be the #1 RTD company globally by enhancing our capabilities to quickly optimise taste and design for local markets". He continued: "I am confident Davin will help us sharpen our focus on executing our RTD priorities, building momentum for our brands around the world, and further strengthening our position in this critical category”. Nugent holds a degree in History and Politics from University College Dublin and a master’s degree in media and communications from the London School of Economics. His academic background, combined with his extensive industry experience, will be instrumental in driving Suntory’s innovative approach to the RTD market.

Basketball legend Shaquille O’Neal has partnered with The Hershey Company to unveil his latest confectionery creation: Shaq-A-Licious Slams. This new line of multi-textural gummy candies is now available nationwide, offering a playful and interactive snacking experience that aims to engage consumers in a unique way. Shaq-A-Licious Slams features three vibrant gummy balls in watermelon, strawberry and orange flavours, complemented by a chewy, sour mango ring. Designed to evoke the excitement of basketball, the product encourages consumers to 'stack it, slam it and snack it,' aligning with O’Neal’s persona and love for the game. “When I do something, I want it big! Big flavour, big fun, big everything,” O’Neal said. “With Shaq-A-Licious Slams, you’re not just grabbing a gummy and tossing it in your mouth. You’re stacking the balls, aiming for the mango ring, shooting your shot, and going in for that big sweet-and-sour chew.” According to Vivek Mehrotra, senior brand manager for Shaq-A-Licious at Hershey, the Slams product represents a significant innovation within the candy category. “Stacking crunchy gummy balls inside a sour mango ring creates a multi-textural bite unlike anything else in the gummy aisle,” he added. “This hands-on experience transforms candy into an interactive adventure, encouraging consumers to explore and enjoy their treats in new ways.” The launch builds on the success of the Shaq-A-Licious XL Gummies line, which debuted in 2024 and quickly became Hershey’s top sweets launch of the year. With the addition of Slams, the brand continues to focus on dynamic formats that resonate with both children and adults seeking nostalgic yet innovative candy experiences. Shaquille O’Neal’s involvement in the product development process is extensive, ensuring that each element – from flavours to packaging – reflects his vision. This hands-on approach not only enhances brand authenticity but also leverages O’Neal’s immense popularity across various demographics. The new product will hit shelves this January, with availability through major outlets and online. The product’s launch is part of a broader strategy by Hershey to tap into the growing demand for interactive and experiential snacks, particularly among younger consumers who seek more than just traditional candy options.

Unilever Indonesia has agreed to divest its tea business in Indonesia, including the SariWangi brand, to Savoria Kreasi Rasa, a subsidiary of Djarum Group. The proposed sale is part of Unilever Indonesia’s portfolio optimisation strategy, as the company sharpens its focus on fewer, larger and more scalable categories. The agreed transaction value is IDR 1.5 trillion (approximately $89.42 million), excluding applicable taxes. An independent business valuation conducted by Kantor Jasa Penilai Publik Suwendho Rinaldy dan Rekan assessed the tea business at a market value of Rp1.49 trillion. Benjie Yap, president director of Unilever Indonesia, said the transaction would allow the tea business to enter its next phase of development while enabling the company to prioritise higher-growth segments. “We are confident that this transaction will position the tea business for its next phase of growth, while sharpening Unilever Indonesia’s focus on priority, higher growth segments and reinforcing our commitment to sustainable shareholder value,” Yap said. Unilever Indonesia acquired SariWangi in 1989, when the brand introduced tea bags to the Indonesian market. Since then, SariWangi has become an established household name in the country. The transaction is subject to customary closing conditions and is expected to be completed in the first half of 2026. Top image: © Unilever

The UK’s Competition and Markets Authority (CMA) has officially fast-tracked its investigation into the merger between Associated British Foods (ABF) and bread brand Hovis, moving the inquiry directly into an in-depth Phase 2 review. This decision comes as part of the new provisions introduced by the Digital Markets, Competition and Consumers Act 2024, which allows merging entities to expedite their cases. The CMA's acceptance of the fast-track request indicates a commitment to enhancing the efficiency of merger reviews while balancing the need for thorough scrutiny. By bypassing the standard Phase 1 investigation, the CMA aims to expedite the process, benefiting both ABF and Hovis as they seek regulatory clearance for the acquisition. In a statement, a CMA spokesperson noted: “We have accepted ABF and Hovis’ request to fast-track our investigation into their merger to an in-depth phase 2 inquiry, allowing the CMA to move at pace to an examination of the evidence by an independent inquiry group of experts”. Importantly, this step does not imply any preliminary conclusions regarding potential competition issues within the UK pre-packaged bread and bakery goods markets. The Phase 2 investigation will commence immediately, with a statutory deadline set for 24 June 2026. The CMA is expected to announce the members of the independent inquiry group soon, alongside a timeline for the inquiry process. Back in May 2025, ABF first confirmed it was in discussions with private equity firm Endless , owner of the Hovis bread brand, regarding a potential merger involving ABF's Allied Bakeries business. While ABF and Hovis have not acknowledged any concerns regarding competition as a result of the merger, the fast-tracking process reflects a proactive approach to regulatory compliance and market dynamics.

Fermentation has long been fundamental to food and beverage innovation. It is a process that has shaped global diets for millennia, from bread and beer to soy sauce and cheese. Today, advanced fermentation methods are evolving this ancient technique into a sophisticated biotechnology platform. Once primarily leveraged to replicate dairy proteins for plant-based applications, it is now entering a new phase – one defined by technical diversification, novel ingredient production and the potential to transform formulation, functionality and sustainability across the food and drink industry. Leah Smith explores. Early developments in precision fermentation primarily focused on producing animal-identical proteins such as casein and whey, enabling plant-based brands to replicate the melt, stretch and creaminess of conventional dairy. These milestones validated the technology’s potential – but they were only the beginning. Today, researchers and start-ups are exploring new frontiers that could reshape multiple areas of the food system, particularly in alternative fats, flavour compounds and functional ingredients. Troels Prahl, co-founder and CEO of Swan Neck Bio, told said: “The next big wins are fats, flavours and speciality ingredients like enzymes. These products are high-value and often hard to source naturally. Fermentation can make them more reliable and affordable, while new methods help companies scale faster with fewer risks.” Claus Lattemann, corporate director of fermentation R&D at Lesaffre Institute of Science & Technology, echoed this view: “Precision fermentation will move beyond dairy proteins toward high-value, multifunctional ingredients that improve nutrition, sustainability and resilience in the food system”. With global supply chains under increasing pressure – from cocoa to palm oil – fermentation-derived fats and yeast-based ingredients could deliver both functional and supply chain advantages. “Fermentation can fill shortages of rare ingredients like vanilla or citrus oils, replace animal-based functions such as foaming or emulsifying, and add vital nutrients,” Prahl enthused. “It’s also climate-friendly and, in partnership with the agricultural sector, can help restore our food system. The common denominator is microbiology.” Boosting health, wealth and sustainability At Lesaffre, researchers have identified several areas where advanced fermentation technologies can deliver meaningful, system-wide benefits – from sustainable protein production and enhanced nutritional profiles to improved process and resource efficiency. “As we approach a global population of nearly 10 billion by 2050, fermentation offers scalable protein alternatives that minimise environmental impact,” said Lattemann. A recent study by the UK Food Standards Agency (FSA) projects that next-generation fermentation technologies could contribute almost £10 billion to the national economy by 2050. To enable this growth, the FSA has launched a dedicated research programme designed to enhance regulatory clarity, strengthen scientific understanding, and streamline approval pathways for novel fermentation-derived ingredients and products. The study found that, under current policy conditions – with only modest government support for R&D and regulatory modernisation – the UK is on course to establish a precision fermentation market valued at approximately £2.4 billion by 2050. However, with greater public and private investment in research capability, manufacturing infrastructure and regulatory frameworks, the sector’s potential value could rise to £5.9 billion – a figure comparable to the UK’s beer manufacturing industry today. Linus Pardoe, senior UK policy manager at GFI Europe, said: “These figures reveal the value to the UK economy of a thriving fermentation sector producing familiar, tasty and nutritious food”. He added that while the FSA’s new programme is a strong start, “government and industry need to invest in order to unlock this full potential”. Fermentation is also becoming central to climate adaptation and circular bioeconomy models, enabling processes that lower greenhouse gas emissions, optimise resource efficiency and deliver measurable nutritional and health outcomes. “Fermentation is essential to addressing nutrition and health challenges,” says Lattemann. “We’re developing bioactive molecules that support metabolic and gut health, as well as pre-, pro-and postbiotics that enhance immune and digestive functions.” Yet consumer perception remains a challenge. Prahl noted: “Consumers may find fats and flavours made this way less familiar than dairy proteins. There’s a saying that any food your grandmother wouldn’t recognise is a UPF. That’s why the industry must communicate clearly, showing that clean label products often rely on biomanufacturing to deliver consistency, taste, sustainability and allergen reduction.” Engineering flavour at the molecular level Authentic flavour has long been a key challenge for plant-based and fermentation-derived foods, where off-notes or a lack of depth can limit consumer acceptance. Advanced fermentation, such as precision and biomass methods, offers a powerful new toolkit, enabling the biosynthesis of flavour molecules that are chemically identical to those found in meat, coffee, vanilla and even hops. Brewers are already exploring hop-free beer formulations, using engineered yeast strains to produce hop-like aromatic compounds without relying on traditional agricultural inputs. Similarly, fermentation-derived vanilla and citrus terpenes promise consistent sensory performance and price stability compared to volatile crop-based supply chains. “As consumers increasingly prioritise health and wellness, they’re seeking functional foods with added benefits,” noted Daria Pashkova, product and marketing manager at Ohly, a company specialising in yeast-based flavour solutions. “While consumers are willing to pay more for these products, taste remains the biggest driver of repeat purchase. The challenge is delivering nutrition without compromising flavour.” The scope of precision fermentation now extends beyond food and beverage applications into nutraceuticals and functional ingredient systems, including rare sugars, bioactive peptides, vitamins and natural colourants. These high-value compounds can be produced at industrial scale with lower environmental impact, supporting cleaner labels, enhanced nutritional functionality and new formulation opportunities. Challenges ahead Despite its promise, significant hurdles remain. Scaling fermentation is capital- and resource-intensive, regulatory pathways can be lengthy and complex, and consumer acceptance will depend heavily on transparency and trust-building. “Costs of feedstock, contamination control, oxygen delivery and reactor space are among the hardest problems,” explained Swan Neck Bio’s Prahl. “Scaling up adds complexity, especially around cleaning validation and changeovers. Outsourcing seed-train steps and ingredient conversion can help streamline operations and reduce downtime.” Lesaffre’s Lattemann agreed: “The main obstacle remains the costly transition from pilot to demonstration and pre-commercialisation phases”. Strategic partnerships will be critical to overcoming these barriers. As Prahl told FoodBev: “Start-ups invent, ingredient suppliers handle quality and regulatory compliance, and large food brands bring products to market”. Swan Neck Bio, for example, recently partnered with Tetra Pak to accelerate pilot testing. “Working together speeds up trials, reduces risk and ensures ingredients meet both factory needs and consumer tastes,” said Prahl. “It’s about adapting commercial fermentation from pharma-derived techniques into scalable food-grade manufacturing systems.” Still, marketing presents a delicate challenge. “Used alone, words like ‘fermentation’ or ‘biomanufacturing’ can sound too technical,” Prahl added. “We need simple narratives and familiar examples to show these foods are safe, tasty and planet-friendly.” Lattemann, however, remains optimistic: “Fermentation carries inherently positive associations – naturalness, tradition, health. The key challenge is regulatory labelling, where even fermentation-derived compounds may appear under additive names, conflicting with clean label expectations.” He continued: “But aligning messaging around safety, natural origins and sustainability can build consumer trust. Fermentation is both a heritage and innovation asset.” The bigger picture If the first wave of precision fermentation was about proof of concept through animal-identical proteins, the next is defined by diversity and functionality – spanning fats, flavours, enzymes and nutraceuticals. These innovations are set to influence every corner of the industry, from bakery and beverages to confectionery and dietary supplements. Prahl summed it up: “Expect improvements in bakery textures, plant-based dairy and eggs, savoury flavours, speciality fats, nutrition supplements and even animal feed. At first, these ingredients will be quietly integrated, then they’ll become visible selling points once production is consistent and affordable.” For food and beverage manufacturers, the message is clear: advanced fermentation methods have moved beyond their meat and dairy origins. They are evolving into a versatile biomanufacturing platform capable of reshaping ingredient supply chains, stabilising raw material costs and driving the next wave of formulation innovation. Progress may still be constrained by production costs and uneven regulatory frameworks, but with crosssector collaboration, investment and clear consumer communication, the pace of transformation is accelerating. The question now is not if fermentation will reshape the industry, but how fast companies can adapt to harness this next frontier. As Lattemann concluded: “Lesaffre foresees precision fermentation becoming a core enabling technology across the entire food value chain – from agricultural biosolutions to finished consumer products”.

Dairy technology provider DairyCraftPro has introduced a new advanced yogurt processing software solution, designed to simplify and automate every stage of yogurt manufacturing. The platform is designed to support dairy producers of all sizes, from small-scale operations to large commercial facilities. It focuses on streamlining milk reception, production tracking, yield calculations and compliance reporting as part of one unified digital service. The company said it will help manufacturers reduce manual work, minimise errors and maintain consistent product quality in an increasingly data-driven production environment. Yogurt production involves multiple processes such as milk reception, fat standardisation, fermentation timing, temperature control and batch tracking. The software aims to address challenges such as inefficiencies, data inconsistencies and compliance risks across these interconnected stages, helping to centralise production. DairyCraftPro’s technology enables precise tracking of daily yogurt production, supplier data and milk reception records. Automated calculations reduce dependency on spreadsheets and manual logs, helping to save time and improve accuracy. The software also includes integrated HACCP compliance tools to support food safety documentation and process monitoring. This allows producers to maintain structured records for audits and inspections while ensuring consistency across production cycles. Detailed reporting capabilities enable production data to be reviewed, printed and stored digitally for smoother regulatory processes and improved transparency. The platform carries out essential calculations such as fat-to-protein ratios, production efficiency indicators and batch performance analysis. This can help operators to maximise production and reduce wastage of raw materials. DairyCraftPro offers various subscription options to meet varying production requirements. Its highest Corporate Plan, designed for large dairy businesses, harnesses AI to give more in-depth information on yogurt production performance. The launch of the software represents a shift toward digital transformation in the dairy sector as regulatory standards evolve and competition increases.

Canadian sports nutrition company Cizzle Brands has acquired 100% of Flow Water from RI Flow Sub in a transaction valued at approximately CAD $83.75 million ($60.63 million), subject to customary post-closing adjustments. Flow’s branded consumer packaged goods assets, including its intellectual property, were carved out prior to closing and will continue to operate independently under existing ownership. Under Cizzle, the acquired business will focus exclusively on beverage co-manufacturing at its Aurora, Ontario facility, which will be renamed Cizzle Brands Manufacturing and operate as the CWENCH Hydration Factory. On a pro forma basis, the manufacturing business is expected to generate CAD $21.5 million in revenue in H2 2026, rising to CAD $46.5 million in fiscal 2027. Consolidated pro forma revenue for Cizzle is projected at CAD $41 million in 2026 and $75 million in 2027, with operating synergies expected to improve margins. The facility adds established Tetra Pak production capacity, a format in limited supply across North America, supporting sustainable, shelf-stable beverages. The acquisition strengthens Cizzle’s vertical integration, particularly for CWENCH Hydration, while enabling third-party co-manufacturing. “With Tetra Pak capacity in North America being quite scarce, this acquisition allows us to immediately become an industry leader in sustainable and eco-friendly packaging in the Tetra format,” said John Celenza, founder and CEO of Cizzle Brands. The acquisition was funded through a combination of debt and equity, including a senior secured credit facility from Orion Infrastructure Capital, a vendor take-back loan, and two non-brokered private placements. Orion Infrastructure Capital provided a CAD $40 million senior secured facility, with an additional CAD $10 million available, while the vendor extended a CAD $22.25 million secured promissory note. Equity financing included CAD $4.725 million in units and CAD $7.5 million in convertible notes. Notably, Cliff Rucker, owner of RI Flow Sub, participated as a lead investor in the equity financing, signalling continued confidence in the manufacturing platform under Cizzle’s ownership. Cizzle Brands operates a growing portfolio of performance-focused food and beverage brands, including CWENCH Hydration, Spoken Nutrition, and HappiEats. The newly acquired manufacturing business is expected to support future product innovation and scale across these brands while offering co-manufacturing services to external customers. The acquisition was completed through Cizzle Brands Acquisition, a wholly owned indirect subsidiary.

Kenyan beer distributor Bia Tosha has filed a case at Kenya’s High Court, asking that Diageo’s $2.3 billion East African Breweries (EABL) sale to Asahi is blocked. According to reporting by Reuters , Bia Tosha’s latest motion filed this week asks that the High Court suspends the EABL sale to Asahi until pending litigation – dating back as early as 2016 – is resolved. The pending lawsuit is based on a longstanding dispute between Bia Tosha, previously a distributor of EABL’s beverages, and EABL parent group Diageo. Bia Tosha has accused the alcohol giant of engaging in anti-competitive trade practices and breaching contractual obligations after EABL said it would not sign a new distribution contract. Diageo announced the sale in December 2025 , a major deal marking the largest investment ever made by a major Japanese brewing group in an African alcohol business. It will see Diageo offload its 100% shareholding in Diageo Kenya Limited, which holds 65% of the EABL shares, to Asahi. Bia Tosha has claimed that the sale is prejudicial to the ongoing legislation. According to Reuters, Bia Tosha’s lawyer, Kenneth Kiplagat, told its reporters that Kenya’s High Court has certified the case as urgent and set a hearing date for Friday 9 January 2026.

US-based Catalina Snacks is celebrating the New Year with the launch of two pastry-inspired protein cereal flavours, Strawberry Strudel and Apple Turnover, to its Catalina Crunch brand. Catalina Crunch’s two new Protein Cereal SKUs are inspired to taste like warm, indulgent pastries, while packing in the nutrition consumers crave without added sugar, delivering 10g of protein, an excellent source of fibre and 1g of sugar. The launch forms part of the brand’s Snack Swap programme, a nationwide call for consumers to ditch their traditional snacks and upgrade to more nutritious alternatives. “We know consumers are looking for snacks that do more for them, especially as they kick off their New Year's intentions,” said Sam Martin, CRMO of Catalina Snacks. “The Snack Swap Movement makes that shift exciting and accessible. With Catalina Crunch’s portfolio and new flavours, our Snack Swapline offers simple, personalised suggestions and helps consumers find better-for-you snacks that can be bold, joyful and still craveably delicious.” Strawberry Strudel and Apple Turnover join Blueberry Muffin as the third Protein Cereal featuring real fruit inclusions. The new flavours are available online, on Amazon, iHerb and Vitacost and in-stores at Walmart, Target, Whole Foods, Sprouts. Publix, ShopRite, Hy-Vee and Save Mart, with additional rollouts for both flavours throughout the year.