From major M&A activity and regulatory shake-ups to executive restructures and high-stakes legal battles, 2025 proved to be another pivotal year for the global food and beverage industry – all reflected in the stories that drew the most attention throughout the year. Below, we round-up the 15 most-read FoodBev news stories of 2025. Trump announces further changes to Canada and Mexico tariffs In March, US president Donald Trump suspended tariffs on imports from Canada and Mexico that are covered by the US-Mexico-Canada Agreement (USMCA) trade deal. The White House announced adjustments to the previously announced 25% tariffs on Canadian and Mexican goods  on 6 March. In a statement, it said that the changes aimed to minimise disruption to the automotive supply chain – however, the adjustments will also impact food and beverage imports among other goods. Read more here PepsiCo's Frito-Lay fined $36m for breaching antitrust regulations in Turkey Earlier this year, PepsiCo subsidiary Frito-Lay was fined by approximately 1.3 billion Turkish lira (approx. $36 million) after Turkey’s Competition Authority found it had engaged in anti-competitive practices designed to restrict rival brands' access to the market. The investigation focused on whether Frito-Lay, which owns popular snack brands such as Doritos, Ruffles, Lay’s and Cheetos, had violated the law by preventing the sales of its competitors and attempting to exclude them from the packaged chips sector. Alongside the penalty, Frito-Lay implemented measures to ensure fair competition, particularly at smaller retail outlets of under 200 square metres. Read more here PepsiCo announces major leadership reshuffle to streamline global operations PepsiCo implemented a significant restructuring of its executive leadership team, with six promotions and three high-profile departures, back in March. The changes include expanded regional roles for Alexandre Carreteiro, now overseeing Brazil and South Cone Foods, and Silviu Popovici, whose remit extends to lead the combined Europe, Middle East and Africa Foods and Bottling Operations. Roberto Martinez moves into a new dual role as international chief commercial officer and CEO of new revenue streams, while Steven Williams becomes PepsiCo North America CEO. The new structure established three operational hubs – LatAm Foods, EMEA and International Beverages – reflecting PepsiCo’s broader manufacturing realignment. Analysts say the move follows increased investment in emerging-market facilities and a push for “regional autonomy with centralised innovation”. Departures include Eric Hanson, Vikram Somaya and Wern-Yuen Tan, as PepsiCo centralises its partnerships and analytics functions. Read more here Texas Governor Greg Abbott signs bill mandating food warning labels Packaged food and drink sold in Texas containing certain artificial ingredients will require on-pack warning labels following the signing of Senate Bill 25 by Governor Greg Abbott this weekend. The bill passed unanimously in the state senate and was handed over to Abbott for review in June . Dubbed the ‘Make Texas Healthy Again Act,’ the bill is said to be backed by US health secretary Robert F. Kennedy Jr. Abbott signed the bill on Sunday 22 June 2025, alongside a further 1,154 bills signed into law and 28 vetoed bills. Read more here Keurig Dr Pepper acquires drink mix maker Dyla Keurig Dr Pepper (KDP) acquired full ownership of Dyla Brands, a player in the powdered drink mix and liquid water enhancer market, this July. Recent data from KDP's 2025 State of Beverage report indicates a notable shift in consumer preferences, with 59% of Americans expressing interest in new flavours and 60% keen on trying flavoured water enriched with antioxidants and vitamins. This trend aligns with Dyla’s product portfolio, which includes the leading natural water enhancer brand, STUR, known for its absence of artificial flavours and sweeteners. Read more here ‘World’s largest’ regenerative agriculture study highlights productivity benefits for European agri-food sector A new study launched by the European Alliance for Regenerative Agriculture (EARA), funded by EIT Food, has found that farmers can produce ‘significantly more food for less’ by transitioning to regenerative practices. The study involved 78 regenerative farms in 14 countries, covering over 7,000 hectares. It benchmarked these farms against their neighbouring and national average conventional farmers, aiming to dispel ‘the myth that only the status quo of conventional, synthetic input-heavy agriculture can feed Europe and the world’. Undertaken by a team of 11 researchers, it informs how a future Common Agriculture Policy and agricultural policies that reward farmers’ results-based agroecological performance can be designed and put into practice. Between 2020 and 2023, the study found that regenerating farmers achieved just 1% lower yields on average, in terms of kilocalories and proteins, while using 62% less synthetic nitrogen fertiliser and 76% less pesticides per hectare. From 2018 to 2024, they achieved over 15% higher photosynthesis, soil cover and plant diversity compared to neighbouring fields. They achieved a 17.2% increase in total soil cover and a 17.1% increase in total photosynthesis compared to conventional farmers over the past seven years. Read more here Tyson Foods announces $23.5m investment in Henderson County facility Tyson Foods unveiled plans for a substantial investment of nearly $23.5 million to expand and modernise its facility in Henderson County, Kentucky, US. The move aimed to support the retention of over 1,100 jobs and underscores the company's long-standing commitment to the region. This investment is set to enhance the facility in Robards, allowing Tyson to meet the growing market demand for protein products. The project includes the installation of new equipment and upgrades to existing infrastructure, which are anticipated to increase both production capacity and product diversity. Read more here Functional chocolate brand Awake secures CAD $8m to accelerate growth Functional snack brand Awake Chocolate has successfully closed an CAD $8 million (approx. $6 million) funding round aimed at supporting its rapid growth and product innovation. The investment was led by Btomorrow Ventures, the corporate venture arm of British American Tobacco (BAT), alongside contributions from BDC Capital. This latest round brings Awake's total funding to CAD $15.5 million (approx. $11.5 million USD), reflecting strong investor confidence in the brand's trajectory. The new capital will be strategically allocated to enhance supply chain efficiency, bolster research and development, and expand marketing efforts. Read more here Kraft Heinz unveils $300m in US promotions as consumer spending decreases The Kraft Heinz Company has announced a significant increase in its promotional investments, allocating an additional $300 million in the US market as part of its strategy to navigate ongoing economic challenges and prepare for a planned separation into two independent entities by 2026 . During the company's recent Q3 earnings call, CEO Carlos Abrams-Rivera highlighted a modest recovery in top-line performance for the third quarter of 2025, despite a backdrop of persistent inflation and declining consumer sentiment. "We are committed to driving performance today while positioning both businesses for long-term success," he said. Kraft Heinz’s latest results reveal that US consumers are cutting back on food purchases, with inflation pushing up prices for key ingredients. Read more here Winland Foods and La Doria merge to form $4bn group Windoria Winland Foods and La Doria have combined to create a new $4 billion food manufacturing entity, Windoria. Winland Foods is a US manufacturer of private label, branded food products and ingredients for the foodservice and retail channels. La Doria, based in Italy and still run by the founding Ferraioli family, produces private label tomato-based sauces, canned foods and dried pasta. Together, the merged companies will deliver a broader range of products, bolster their combined supply chains and deliver high-quality goods and services to retailers, foodservice distributors and major food brands across continents. Read more here General Mills projects $130m in charges for global transformation initiative General Mills has approved a multi-year global transformation initiative aimed at boosting productivity through enhanced business processes and targeted organisational changes. The initiative is expected to by completed by the end of its 2028 fiscal year, incurring total charges of approximately $130 million. Around $120 million of that is anticipated to be cash-related. A significant portion of the costs – around $70 million – is anticipated to be recorded in the fourth quarter of fiscal 2025, primarily related to severance expenses. General Mills said the initiative is designed to streamline end-to-end operations across its global business. However, it cautioned that the timing and total cost of the transformation are "subject to a number of assumptions" and "actual results may differ from current expectations". Read more here Monster secures $311m victory over Bang Energy in false advertising case Monster Beverage Corporation has successfully upheld a $311 million judgment against Bang Energy and its founder, Jack Owoc. The ruling was confirmed by the ninth US Circuit Court of Appeals on April 15 2025, following allegations that Bang Energy engaged in deceptive marketing practices to gain market share at the expense of Monster. The case originated in 2018 when Monster accused Bang and Owoc of falsely advertising their products, particularly claiming that their energy drink contained 'Super Creatine,' which was marketed as a remedy for serious neurological disorders, including Alzheimer's and Parkinson's disease. A jury sided with Monster in 2022, concluding that Bang's claims were misleading and that the drink did not contain actual creatine, leading to a substantial damages award. Following Bang Energy's bankruptcy  declaration and subsequent acquisition by Monster  for $362 million in 2023, the appeals court's recent decision reinforces the original trial court's findings. Monster's attorney, Allison Libeu, highlighted that the ruling validates the jury's unanimous verdict and the trial court's decisions throughout the proceedings. Owoc's legal team argued that the trial excluded crucial evidence that could have supported their defense, including allegations of Monster's own misleading advertising tactics. However, the appeals court rejected these claims, stating that the jury had sufficient basis to rule in favour of Monster. Read more here PepsiCo to acquire prebiotic soda brand Poppi for $1.95bn PepsiCo announced a definitive agreement to acquire Poppi, a rapidly growing prebiotic soda brand, for approximately $1.95 billion. This figure includes $300 million in anticipated cash tax benefits, resulting in a net purchase price of $1.65 billion. The deal also includes potential earnout considerations based on the achievement of specific performance milestones post-acquisition. The acquisition is part of PepsiCo’s ongoing strategy to diversify its product portfolio and align with shifting consumer preferences toward healthier beverage options. Read more here Red Bull, Rauch and Ball Corp to build $1.5bn beverage campus in North Carolina Red Bull, Rauch North America and Ball Corporation are set to break ground on a $1.5 billion manufacturing and distribution campus at the former Philip Morris site in Concord, North Carolina. This project, long awaited since its initial announcement in 2021, is poised to reshape the local economy and the beverage industry landscape. The new facility, which will span nearly 2.4 million square feet, is expected to generate approximately 700 jobs, providing a substantial boost to the regional workforce. Upon completion, the campus will have the capacity to produce up to 3 billion cans of Red Bull products annually, primarily catering to the US market while also supporting international distribution as and when needed. Read more here Putin seizes control of AB InBev's Russian venture Russian president Vladimir Putin has enacted a decree placing shares of AB InBev Russian joint venture under temporary management. This action, announced in January on a government website, reflects the ongoing complexities faced by Western companies in navigating the Russian market amid geopolitical tensions. In April 2022, AB InBev, the world's largest brewer by volume, announced its intention to divest from its Russian operations, aiming to transfer its interests to Turkish partner Anadolu Efes. However, this proposed transaction was blocked by Russian authorities earlier this year, leaving the multinational brewer in a precarious position. Under the decree published in April 2023, Putin has the authority to assign management of companies to local entities, granting them control over assets without the right to sell them. The decree specifically mentions the transfer of over 15.8 billion ordinary shares and nearly 93 million privileged shares in the AB InBev/Anadolu Efes venture  to a group of companies known as Vmeste, which was established in Moscow in August 2024. AB InBev's Russian operations, which include eleven breweries and three malt complexes, once commanded a 25% share of the Russian beer market with brands like Klinskoe and Spaten. But the sector has been grappling with declining consumption and increasing regulatory pressures, further exacerbated by the fallout from Russia's invasion of Ukraine. This move follows a broader trend where the Russian government has seized assets from other multinational food and beverage firms attempting to withdraw from the country. Read more here

2025 was the year of the Ps – protein, pistachio and … Potter. There have been a host of products that made us do a double-take over the course of this year, from the Magnum Ice Cream Company’s first product as its devolved entity (glow-in-the-dark ice lollies) to battery-flavoured crisps, 2025 has been full of incredible innovations. There are far too many for us to include them all, but here are 15 that our readers really engaged with – how many have you spotted on the shelves? With these products and flavours in mind, we can’t wait to see what 2026 will bring to new product development. 1 – Red Bull debuted Summer Edition White Peach energy drink In February, Red Bull was already thinking about the summer with the launch of its Summer Edition White Peach variety, which followed the brand’s previous summer flavours. Boasting notes of white peach with a hint of citrus peel, this combination not only adds zest but also complexity to the drink, which is characterised by a smooth, floral finish and an aromatic touch of ambrette. Read more here. 2 – CCEP launched Dr Pepper Zero Sugar Cherry Crush ahead of Valentine’s Day Coca-Cola Europacific Partners (CCEP) set the tone for Valentine’s Day 2025 with the launch of a limited-edition Dr Pepper Zero Sugar variant: Cherry Crush, which aimed to capitalise on the growing demand for flavoured carbonated beverages during the Valentine’s Day shopping period. Read more here. 3 – PepsiCo added Christmas crisp flavours, including gingerbread Doritos Perhaps one of the most interesting crisp flavours we have seen this year is Doritos’ festive gingerbread flavour. Combining the brand’s signature crunch with the warming spice of gingerbread, PepsiCo said the unique flavour pairing aimed to blur the lines between sweet and savoury snacking during the holiday period and really jumped on the trend of pairing sweet and savoury flavours, which began to make headway in the later stages of 2025. Read more here. 4 – Doritos unveiled limited-edition Black Garlic Dip ahead of Stranger Things season finale Doritos appears on the list again with its Stranger Things collaboration to celebrate the launch of the Netflix show’s final season. The dip features a creamy texture, bold flavour profile and charcoal-black colour, which complements the signature crunch of the crisps, making it an ideal addition for sharing occasions. Read more here. 5 – Red Bull introduced new sugar-free Lilac Edition drink And another re-entry on our list, this time for Red Bull, with the latest in its sugar-free energy drink range: Red Bull Sugar-free Lilac Edition. Offering flavours of grapefruit and blossom, this edition was released in a series of sizes, including a four pack. Read more here. 6 – Lindt & Sprüngli launched Excellence Fusion chocolate bar Next up on our list is one for the chocolate lovers – Lindt’s fusion bar which promises to redefine those indulgent chocolate experiences by combining both dark and milk or white chocolate, depending on the variety. The combo came after research found that although dark chocolate was growing in popularity – possibly due to the rise in better-for-you products and a growing movement of health-conscious consumers, many were put off by its intensity. Find out more here . 7 - New snack brand Rewind unveiled 9-volt battery-flavoured chips in the Netherlands Perhaps one of the more unusual flavours to appear in 2025’s list of product innovations was Rewind’s 9-volt battery-flavoured corn chips, which claimed to capitalise on nostalgic consumer experiences while introducing a unique flavour profile to the snack aisle. I’ve never tried a 9-volt battery, or any battery, come to that, but we don’t judge here. Read more here 8 – Hershey’s Reese’s and Oreo brands collaborated on new product line   We have seen a couple of legacy brands collaborate in recent years, and this year, The Hershey’s Company revealed a collaboration between its iconic Reese’s and Oreo brands to launch a peanut butter version of the popular biscuit and an Oreo-themed peanut butter cup. The Reese’s Oreo Cup featured a blend of milk chocolate and white crème peanut butter cup with Oreo cookie crumbs, while the Oreo Reese’s Cookie consisted of classic Oreo chocolate sandwich cookies, filled with Reese’s signature peanut butter and Oreo cookie crumbs. Read more here. 9 - Nestlé launched GLP-1 friendly high-protein frozen pizzas with Vital Pursuit Max Pro line With an increase in the use of GLP-1 medications, it is no wonder that product development has been racing to catch up. Nestlé’s Pro Max line under its Vital Pursuit brand, brought us a high-protein, frozen pizza compatible with the GLP-1 lifestyle. Available in two varieties for both the cheese lovers and the meat eaters, these were positioned as some of the highest-protein pizzas available on the market. Read more here. 10 – Ben & Jerry’s debuted new Sweet Mango Memories flavour in UK It’s been an interesting year for Ben & Jerry’s from fallings out with its parent company to one of its founders stepping down, but they have at least managed to find the time to introduce some incredible new flavours into the market, including its Sweet Mango Memories ice cream. The fruity offering was co-created with entrepreneurs with refugee backgrounds, further cementing the brand’s call to social justice and action. Find out more here. 11 – Aldi launched new high-protein ice cream tubs It isn’t just pizza that has had the high-protein treatment. Aldi launched a new line of high-protein ice cream tubs into its UK supermarkets in two flavours to offer a better-for-you indulgent option for health-conscious shoppers that is affordably priced when compared to those released by other brands. Read more here. 12 – The Magnum Ice Cream Company debuted glow-in-the-dark ice pop ahead of Unilever demerger While the big news for the Mangum Ice Cream Company is the demerger that finally went through in December, we were particularly interested in the first product released under the Magnum Ice Cream Company name: Hydro:ICE. Launched exclusively in Ibiza, the hydrating ice lollies not only glow in the dark – which adds to the party atmosphere of the island but were also a refreshing, low calorie alternative to the tradilow-caloriey libations. Read more here. 13 – Coffee Mate launched Harry Potter- themed Butterbeer creamers and cold foam Coffee Mate expanded its Harry Potter-inspired line with the launch of new Butterbeer-flavoured creamers and cold foam just in time for the festive season to kick off. The range featured butterscotch, cream and caramel notes and marks the first time that creamers and cold foam with a Butterbeer edge were sold in the US. Learn more here. 14 – New ‘superfruit’ red berry grapes launched in UK under BoomBites brand Spanish brand BoomBites claimed to have brought a UK-first ‘superfruit’ to the UK with its launch of Red Berry Grapes in Marks and Spencer stores. There has been a real trend of ‘flavoured’ grapes over the course of this year, and the BoomBites Red Berry Grapes had the flavour of traditional grapes, but with a deep, red pulp on the inside, like that or a berry or cherry. Read more here . 15 – Keebler introduced limited-edition Harry Potter ‘Butterbeer’ cookies And to round us off, another mention of butterbeer, this time in biscuit form. Keebler partnered with Warner Bros Discovery Global Consumer Products to launch these limited edition Harry Potter Butterbeer Fudge Stripes cookies products inspired by the popular beverage from the HP universe. Featuring a Butterbeer flavoured cookie topped with Butterbeer flavoured fudge that replicates the sweet and frothy combination of cream soda and butterscotch. Read more here.

Wishing you a joyful festive season, filled with peace, happiness and quality time with your loved ones. We look forward to continuing our partnership and shared successes in the year ahead! From all of FoodBev.

Stoli has expanded its flavoured vodka line with the global launch of Halapeño Pepper Vodka, a new expression developed to meet rising consumer demand for bold, spicy flavours. Rolling out internationally, Stoli Halapeño Pepper is the first Stoli vodka to be produced and bottled in Louisiana, USA, at Stoli Group-owned Louisiana Spirits. Positioned as more than a standard flavoured vodka, Stoli Halapeño Pepper delivers a balanced, accessible heat designed for high mixability. Made with a natural grain base, the vodka undergoes advanced filtration, including charcoal filtering and a final polish to ensure smoothness and quality. Marina Troyanovskaya, chief marketing officer at Stoli Group, said: “With demand for spicy cocktails rising and brunch culture continuing to grow, Stoli Halapeño Pepper was developed specifically to be the definitive spicy vodka for a next-level Bloody Mary.” Stoli Halapeño Pepper Vodka is available in 1L (US), 700ml (rest of world) and 50ml formats, with a 1L Stoli Halapeño Pepper + 1L Mr & Mrs T Original Bloody Mary Mix value-added pack rolling out across the US in January.

Guido Fambach The demand for instant gratification is reshaping how Europeans shop, with speed and convenience driving new behaviours and opportunities across grocery and retail. On-demand delivery is no longer a luxury, but a key part of modern life, creating a more spontaneous, flexible approach to everyday purchases. Guido Fambach, EVP of sales at Just Eat, tells us more. On-demand delivery – the delivery of items in under an hour – is no longer a luxury; it is the new standard for convenience. The need for instant gratification, the ability to get what you want, when you want it, has reshaped consumer expectations. What began as a premium service for restaurants quickly transformed into an essential part of modern life, particularly as consumers seek to reclaim control and gain back time in increasingly complex and demanding routines. This shift extends throughout all aspects of retail. Whether it’s clicking to purchase an influencer’s recommendation of the latest beauty fad on social media or even buying and receiving a games console only an hour after trying out a friend’s, the need for speed is evident in our day-to-day lives. The rise of on-demand In the food and drink industry, the rapid expansion of on-demand grocery is the clearest evidence of this shift towards immediacy. This is the segment where speed is actively redefining shopping habits. The European on-demand grocery market, valued at a substantial $11.19 billion in 2024, is growing fast, with orders predicted to grow by 7% year-on-year (CAGR 2025-2030), resulting in a projected market volume of $17.5 billion by 2030. By 2030, it is expected that 11% of the European population will be using quick grocery services. We have witnessed this first-hand. Just Eat's on-demand grocery Gross Transaction Value (GTV) soared by +152% in two years, and our grocery customer base grew by 40% in the last twelve months. And consumers are showing no sign of moving away from this way of shopping, with 90% of our on-demand grocery customers stating they plan to order the same amount or more next year. When we dive into the behaviours driving this transformation, we find that this reality is not a consequence of people replacing the weekly shop. Instead, on-demand delivery is proving to be highly incremental, fitting into the spontaneous, urgent moments of modern life. Based on our consumer behaviour research, three-quarters of early adopters of on-demand delivery services report that these orders are an addition to their regular shopping routine. The data shows why: from a last-minute pizza to snacks for a night in, people are increasingly 'topping up' in real time rather than planning ahead. Even basic essentials, like tea bags, are part of this trend. All these orders are driven by immediate need, not planned shopping. For frequent users of on-demand delivery services, this urgency is even shifting to routine. While new users anticipate using the service as a 'lifesaver,' frequent shoppers are 2.3x more likely to report that their purchases are now planned, treating the service as a 'reliable companion' for strategic convenience. Based on our research, early adopters estimate that on-demand accounts for at least 20% of their weekly grocery basket, much of which they believe did not previously exist. This means that while instant gratification might be the way for consumers to start shopping in this way, it quickly becomes part of their routine. Taking back control At the crux of this behaviour is a simple truth – people want control. In a hectic world, on-demand delivery offers an emotional reward: gaining back time and a sense of convenience. For consumers surveyed, 90% prioritise having more control over their choices, time, and lifestyle. This feeling is deeply linked to speed; 77% agree that 'knowing I can get what I need in under an hour feels like taking back control in a busy world'. Early adopters of on-demand delivery services report that they gain back a minimum of 30 minutes that would otherwise have been spent travelling to and navigating the supermarket. The complementary benefit is avoiding the acute pain points of traditional shopping. A stunning 93% of early adopters have reported experiencing pain points in-store: one in two consumers reported struggling with long checkout queues or crowded stores, and one in five experiences sensory overload. In contrast, on-demand delivery is perceived as 3x more stress-free and 1.5x more comforting than in-store shopping. This is a moment of opportunity for supermarkets, grocers, and convenience stores looking to put the high street directly into people’s pockets. Understanding the drivers of consumer behaviour and their specific shopping habits is the key to making informed decisions about effective channel amplification strategies. To successfully capture this accelerating demand for speed and spontaneity, brands must rely on flawless logistics services. Enabling the required delivery immediacy demands an optimised logistics network – one that can not only meet the precise needs of both partners and customers but also dynamically adapt to rapid fluctuations in demand caused by peak hours, traffic congestion and weather conditions. For instance, delivery-as-a-service propositions allow for stores and brands to tap into courier networks and meet their needs for speed without needing to list on their marketplace. This way, convenience stores still manage the end-to-end consumer journey, but delivery services fulfil the last-mile delivery service. Shopping options which enable couriers to shop at stores on behalf of the customer and collect pre-packed orders also boost convenience. This maximises speed and eases the operational burden of having to search stock for products and prepare orders for pickup. On-demand delivery has proven to be more than a convenience feature; it is a fundamental shift in consumer habits, driven by the desire for control and instant gratification. For grocers and convenience stores, the future is not about if they embrace this new reality, but how effectively they can partner to access an adaptive logistics infrastructure necessary to meet this dynamic, spontaneous demand.

The Cultured Hub, a scale-up facility established through a joint venture between Bühler, Migros and Givaudan, has expanded its services with the addition of plant cell culturing capabilities. The facility was originally created to accelerate cultivated meat and advanced fermentation technologies. It has now extended its infrastructure and expertise to plant cell-based processes, aiming to further support the growing field of alternative ingredient production. This expansion comes as rising commodity prices, climate volatility and increasing pressure on agricultural systems are driving demand for resilient and sustainable sourcing pathways. Plant cell cultivation can enable controlled, year-round production of key plant compounds, independent of constraints such as farmland, weather, pests or disease. Bühler noted that this remains an emerging field, with costs driven by sterile bioreactors, energy-intensive controlled environments and the complexity of plant cell biology. Ian Roberts, chief technology officer at Bühler Group, said: “Plant cell cultivation represents an important new frontier in sustainable food and ingredient production. Many of the same challenges we see in cultivated meat – the need to scale, reduce cost, and ensure quality at industrial levels – also apply here.” Scaling from flasks to pilot systems is technically demanding and often beyond the capabilities of early-stage companies. The Cultured Hub aims to address these challenges through its expansion, providing access to advanced bioprocess equipment, expert process development support and a neutral platform for collaboration. To mark the milestone, the Hub hosted an event bringing together start-ups, corporate leaders and researchers, to explore how plant cell culture can complement traditional agriculture and strengthen global supply chains for high-value ingredients such as cocoa, coffee and citrus. Participants discussed the pressures facing these ingredients’ supply chains, and how plant cell culturing can help to stabilise ingredient availability. Start-ups pitched their technologies and solutions to industry leaders specialising in cocoa, chocolate and coffee processing, fostering collaboration.

Nexture, a global developer and manufacturer of high-quality food ingredients, has acquired Sipral Padana, an Italian company specialising in value-added semi-finished ingredients. This latest move aims to expand Nexture’s portfolio and enhance its capabilities in fat-based creams and nut-based ingredients. Headquartered in Bagnolo Cremasco, Italy, Sipral employs over 130 people and generates annual revenues exceeding €80 million. The company distributes its products to customers in more than 20 countries, leveraging a diverse range of offerings that include fat-based creams, fillings and artisanal gelato ingredients. This acquisition is expected to bolster Nexture’s presence in the semi-finished ingredient market, aligning with its strategy to provide comprehensive solutions to its global customer base. Gabriele Del Torchio, CEO of Nexture, said: “By adding Sipral's expertise in value-added ingredients to our market presence worldwide, we are not only expanding our product portfolio but also strengthening our ability to deliver exceptional value to customers across different channels." He added: "This strategic acquisition is a clear example of Nexture’s desire to contribute to the expansion and promotion of Italian know-how and high-quality ingredients worldwide.” Gianpietro Corbari, CEO of Sipral, commented: “We are very excited to join Nexture and its shareholder, Investindustrial. The transaction represents an extraordinary opportunity for Sipral to accelerate its growth trajectory internationally and expand its reach across Europe and beyond.” This acquisition follows Nexture’s recent purchase of Frulact, marking another significant step in the company’s ambitious buy-and-build strategy supported by Investindustrial’s Value-creation Advisory Team. Since Investindustrial's involvement, Nexture has transformed from a company with €517 million in sales to a global powerhouse in value-added ingredients, projected to reach approximately €1.2 billion in annual revenues post-acquisition. With the integration of Sipral, Nexture’s industrial footprint will expand significantly, increasing from eight factories at entry to 29 factories worldwide, including locations in North America, Africa, Asia and across eight European countries. Additionally, the number of research and development centres is expected to grow from eight to 21, with the workforce projected to double from 1,400 to over 2,800 employees. Nexture, headquartered in Milan, Italy, operates in over 120 countries and brings together renowned brands such as CSM Ingredients and Italcanditi, focusing on high-quality food ingredients and value-added solutions. The completion of the acquisition is subject to customary closing conditions, including regulatory approvals, with an expected finalisation in the first half of 2026. Mediobanca acted as financial adviser to Nexture, and multiple firms, including PedersoliGattai and Paul, Weiss, provided legal counsel for the transaction.

Swiss food ingredient start-up Yeastup has officially opened its first industrial-scale production facility, marking a significant milestone in the commercialisation of brewer’s yeast-derived proteins and fibres for food and beverage applications. The new site is located in Lyss, in the canton of Bern, Switzerland. It is capable of processing up to 40 hectolitres of spent brewer’s yeast per hour, turning the byproduct into high-value, vegan-friendly ingredients. The facility launch coincides with Yeastup’s transition from pilot production to industrial readiness with regular production scheduled to begin early next year. Founded in 2020, Yeastup has developed a patented extraction process that isolates functional protein and fibre fractions from spent brewer’s yeast. The company’s two flagship ingredients are Yeastin, a functional yeast protein, and UpFibre Beta-Glucan, a dietary fibre ingredient. The Lyss facility represents an investment of approximately CHF 10 million (approx. £9.4 million), funded through venture capital alongside multi-year research collaborations with the University of Applied Sciences and Arts Northwestern Switzerland (FHNW). The production site spans around 1,700-square-metres and currently employs 16 staff. Following an initial pilot phase, Yeastup has already expanded processing capacity from 1,600–4,000 litres of yeast per hour, with plans to move towards continuous round-the-clock operations. The company is now preparing a Series A funding round to support further scale-up, product development and international market expansion.

What do cranberry bogs, regenerative oyster farms and craft breweries have in common? They are all part of the adventure that FoodBev Media’s editorial director, Siân Yates, recently embarked on while travelling across Maine and Massachusetts with The US Sustainability Alliance (USSA) and Food Export–Northeast. With boots on the ground (and sometimes in the water), she experienced the trends, challenges and innovations driving New England’s food and beverage future. Here, she reveals her insights and discoveries. Every so often, this role whisks you away on some rather unexpected and exciting journeys – from the cocoa and cashew plantations of the Ivory Coast  to the cutting-edge biotech labs in Israel , and now, to the far northeast corner of the US. Maine is a place defined by its rugged Atlantic coastline, scattered islands, working harbours and endless pine forests. It’s a state where the pace slows, the air feels cleaner, and the connection to land and sea runs deep. Maine is nicknamed 'Vacationland' for its natural beauty and its wealth of recreational activities. The nickname was officially adopted for the state’s license plates in 1936 to promote these vacation opportunities – and once you’re here, it’s easy to see why people are drawn to it. But while the scenery is spectacular, Maine has another claim to fame: its food, particularly its seafood. From fresh lobster to clams and oysters straight from the ocean, visitors quickly realise that they come for the nature…but they stay for the food. Neighbouring Massachusetts offers a slightly different – yet equally fascinating – flavour of New England. Where Maine feels wild and windswept, Massachusetts is a place where history, innovation and culture intersect on almost every corner. It’s home to some of the oldest towns in the US, cobblestone streets, storied universities, and a food scene that mirrors both its rich past and forward-thinking spirit. (Boston is also home to Cheers , for any US sitcom fans out there!) From the academic buzz of Tufts University to the coastal calm of Cape Cod, the state balances heritage with modernity. You’ll find classic New England staples – chowder, fresh-caught seafood, cornbread – served alongside boundary-pushing cuisine shaped by global influences and cutting-edge research hubs. It’s also a place where food and identity feel deeply connected. Whether you’re wandering through Boston’s public food markets or exploring the state’s growing network of craft breweries and farm-to-table restaurants, Massachusetts reminds you that great food tells a story. Here, I share the journey I took across both states and the stories I uncovered along the way. Day one – Maine, Portland An intro to USSA and Food Export-Northeast Our first day begins with an introduction to Maine and all it has to offer, along with presentations from the USSA and Food Export Northeast teams. The USSA is a non-profit organisation championing sustainable food and agricultural production in the US. Representing nearly 30 farming, fishery and forestry associations, along with supply chain partners, the alliance drives around $10.6 billion in annual US food and agricultural exports to the UK and EU. USSA shares data on American sustainability programmes, supports its members’ commercial goals and helps develop new export opportunities. Meanwhile, Food Export-Northeast is a non-profit dedicated to helping food and agricultural companies from the region bring their products to global markets. Founded in 1973, it operates as a State Regional Trade Group in partnership with the USDA Foreign Agricultural Service and state agricultural promotion agencies. From export education and marketing assistance to trade missions and connecting with international buyers, the organisation provides the tools and opportunities that help local producers turn regional flavours into worldwide success stories. Soybeans at Tootie's Tempeh Tootie's Tempeh A versatile, plant-powered protein The first stop on the Maine trail is worker-owned tempeh brand Tootie’s, established in 2022. Co-founder Sarah Speare shows us around the factory, based in Biddeford, near Portland harbour. Tempeh (pronounced tem-pay) originates from Java, Indonesia. While tofu is made from soybean milk, tempeh is made from fermented whole soybeans and has been a staple source of protein in Javanese cuisine for centuries. Its fermentation process gives it a firm texture and a distinctive nutty, earthy flavour. How it’s made: Soaking and dehulling: Soybeans are soaked in water for several hours to soften them, and then the skins are removed. Cooking: The beans are boiled or steamed until tender, then dried. They must reach a specific temperature to accept the starter culture. Inoculation: A fermentation starter, usually containing the mould Rhizopus oligosporus , is mixed into the cooled beans. Fermentation: The inoculated beans are spread into a flat layer or packed into trays and left to ferment at a warm temperature (around 30-32°C / 86-90°F) for 24-48 hours. During this time, the mould grows and binds the beans into a dense, cake-like block. Ready to eat or cook: The resulting tempeh has a firm texture and can be sliced, marinated, grilled, sautéed or steamed – “the possibilities are endless,” says Speare. Sarah Speare, co-founder of Tootie’s, shows an example of tempeh Traditionally, tempeh was made in banana leaves, but modern processing often involves the use of plastic bags. Tootie’s, however, employs high-tech fermentation tanks and a metal panning process developed over three years, the details of which are strictly confidential. Their method saves 100,000 plastic bags a year. Their soybeans come from organic farms practising regenerative agriculture. The process, from start to finish, takes 24 hours. “Too much more time, and the tempeh becomes a mushroom. Too little, and it’s premature and tastes unripe,” explained Speare. Speare also notes that sales of tempeh grew 10% in the US in the last year, highlighting its increasing popularity as a cleaner protein source rooted in traditional agriculture. The product also uses 90% less water than the meat industry, appealing to both health- and environmentally-conscious consumers. Having now seen Tempeh's production first-hand, I’m keen to try this versatile ingredient, though it’s still a niche product, confined mainly to health food stores. Speare leaves us with a few recipe cards, enthusiastically explaining how tempeh can be used in just about any dish – from curries and chillies to nuggets and even desserts. But for now, the sea is calling, and the next stop on the itinerary is lobster boating! Lobster fisherman Brian brings in the haul The luckiest catch The daily life of a lobsterman Down at the harbour, the sun, sea and fresh air set the mood for our next adventure – lobster boating! Brian and Pete lead the way, hustling us down to their boat. Once on the water, Captain Pete explains that Maine has over 4,000 coastal islands, ranging from large inhabited islands like Mount Desert Island and Vinalhaven to smaller, uninhabited ones designated as nature preserves or wildlife refuges. I ask Pete how many species of lobster there are in Maine. “There’s only one species – the North Atlantic or American lobster ( Homarus americanus ) – but Maine lobster is the best, of course,” he grins. Lobster fishing really is a fine art. And it’s a highly regulated process, especially in Maine, to ensure sustainability. Here’s how it typically works: The gear (lobster traps): Fishermen use traps or pots, rectangular or cylindrical cages made of wood, metal or plastic. They have funnels that let lobsters in but make it hard to escape. Baiting the trap: Traps are filled with bait, usually fish like herring or mackerel, to lure lobsters inside. Setting the traps: Traps are dropped to the ocean floor from a boat, often connected to a buoy with a unique colour or mark so the fisherman can locate them later. Waiting period: Traps are left underwater for 12-48 hours, giving lobsters time to enter. Hauling in the catch: Fishermen use a crane or pot hauler to lift traps from the water and check in on their catch. Sorting and regulations: Lobsters are sorted by size and sex. Undersized lobsters, egg-bearing females or lobsters that don’t meet local regulations must be returned to the water. Yours truly, lending a hand with the daily catch Brian measures a few lobsters during our trip, but none meet the size requirements. So why does he put the larger lobsters and egg-bearing females back in the water? “Very large lobsters are usually older and highly fertile, producing more eggs than younger ones," he explains. "Returning them helps ensure strong, healthy breeding stock remains in the wild. For females, releasing them allows their eggs to hatch and grow into the next generation, helping maintain the population.” Allagash Brewery’s famous Belgian-style beer Allagash Brewing Company Belgian-style B-Corp beer The weather has been sunny all day, so what better way to close it out than with some beer sampling? Celebrating three decades of brewing, Allagash Brewing Company is the final stop on today’s adventure. On arrival, we’re greeted by tour guide, Adam Doyle, who sets the tone for the afternoon. Adam introduces us to Branch Rothschild, head brewer, whose passion for brewing is immediately clear. “We’re not just making beer; we’re crafting experiences,” he says. “Every batch tells a story.” Walking into the brew house, Rothschild explained the brewing process: “Here’s where the magic happens,” he adds, gesturing to towering silos filled with local grains. “We start by milling the grain to break it down, then mash it with hot water to convert starches into sugars. It’s a delicate balance of temperature and timing.” The team’s commitment to local ingredients is clear: “Using grains from Maine not only supports local farmers but also enhances the flavour profile of our beers,” he noted. For manufacturers, it’s a reminder of the value in sourcing locally – for sustainability, but also product differentiation and quality. Curieux is made by ageing Allagash Tripel in oak bourbon barrels We visit the pilot system, a small-scale brewing setup where creativity flourishes. Doyle tells us how staff contribute to new beer ideas: “Anyone can submit a recipe idea, and if it’s successful, we scale it up.” Moving on to the packaging hall, kegs and cans move along automated lines with impressive precision. Their canning line can fill four to six cans per second, but with one interesting process tweak: Allagash stores kegs upside down to maintain the signature haze in Allagash White and keep the beer fresh during distribution – a subtle adjustment with a direct impact on product quality and consistency. In the cellars, where Allagash’s wild beers are crafted, the rustic charm is captivating. “This is where we explore the wild side of brewing,” Doyle noted. “Our wild beers undergo spontaneous fermentation using wild yeast, which gives them unique flavours.” Rothschild adds, “It’s a labour of love. Some of these beers take years to develop, but the results are worth the wait.” It's a reminder that innovation doesn’t always mean speed...it can mean patience, precision and careful experimentation. Sustainability is a recurring theme throughout the tour. Branch shares their waste reduction efforts: “We divert 98% of our waste from landfills. It’s not just about brewing great beer; it’s about brewing responsibly.” From local sourcing to recycling initiatives, Allagash demonstrates that operational efficiency and environmental stewardship can go hand-in-hand. As the tour concludes, we’re allowed to sample one final drink. I opt for a blueberry wine I’d spotted in the cellar. Made from surplus blueberries, lightly carbonated and served cold, it’s an inventive product that reflects Allagash’s willingness to experiment and turn potential waste into something unique. Day two – Maine, beyond Portland Is it a crisp? Is it a cracker? Maine Crisp Company is creating something entirely different Maine Crisp Company Better with Buckwheat I was thrilled to see crisps on the itinerary. As an avid crisp fan (Pickled Onion Monster Munch would be my death row meal), I was intrigued to see what Maine had to offer. Would they be better than Nik Naks, Skips, Hula Hoops, Quavers…? Well, no – but they weren’t aiming to be your typical UK crisp or even the usual US chip. Established in 2015, Maine Crisp Company, now known as Better with Buckwheat, is producing something genuinely exciting, with a twist of health and wellness thrown in for good measure. This wholesome company is championing buckwheat, an often overlooked and underrated commodity. Despite the name, buckwheat isn’t actually a type of wheat – it’s a pseudocereal, related to rhubarb and sorrel. Naturally gluten-free, it’s perfect for the growing health market, yet still behaves like a grain in cooking and baking. Buckwheat: The underrated supergrain Not wheat, but versatile: Perfect for baking, snacks and more. Nutrient powerhouse: Complete plant protein, high in fibre, antioxidants and minerals. Low glycaemic & healthy: Supports stable blood sugar and gut health. Sustainable & resilient: Regenerative crop that enriches soil, grows quickly and thrives in cooler climates. Underrated potential: Nutty flavour and functional benefits make it ideal for innovative, health-focused F&B products. CEO Lewis Goldstein shares the story behind the company. Founded by Karen Getz, an organic dairy farmer and award-winning cheese maker, the company began in her kitchen. Struggling to find a suitable gluten-free cracker to pair with her cheeses, Karen set out to create her own. “Starting in the kitchen allowed us to grow organically without the heavy financial burden of a commercial kitchen,” Goldstein explained. Since 2022, the company has grown from $450,000 in sales to an expected $5.9 million this year, with projections of $80 million by 2030 if the trajectory continues – a remarkable story of scaling innovation in the F&B sector. Chad Pitt, plant manager, told us: “We source our buckwheat from a sixth-generation farm in northern Maine, which has allowed us to build a close relationship with local farmers”. Finding Better with Buckwheat crisps at Jordan’s Farm (an upcoming stop on our tour!) Buckwheat is resilient and cold-hardy. While the US is the fourth-largest producer, Russia dominates global production, followed by Ukraine and China. Buckwheat is traditionally used for dishes like kasha (roasted buckwheat groats, popular in Eastern European and Asian cuisines), but its uses are far broader: pasta, blinis, pancake mixes, granolas and even salad toppings. At the facility, the buckwheat crisps (more like thin crackers) are made by mixing loaves, slicing them into thin layers and over-baking. Anything imperfect or leftover is donated to local pig farmers for animal feed, ensuring zero waste. Of course, we couldn’t leave without tasting them ourselves. And they are truly delicious. The souvenir boxes we were given didn’t last long at all! At Blue Ox, malt is laid out on the floor to breathe and dry naturally Blue Ox Malthouse Pushing the possibilities of malt Blue Ox Malthouse, based in Lisbon Falls, may be North America’s largest traditional malting facility, but there’s nothing old-fashioned about the way they approach the craft. Every silo, steep tank and kiln feels like part of a well-rehearsed system...one that turns humble grain into the backbone of beer, whisky, ready-to-drink cocktails, hard seltzers, baked goods and an increasingly experimental list of malt-based products. Joel Alex, the company’s founder, meets us in the steeping area. He has the calm intensity of someone who spends their life thinking about grain, not as a commodity, but as a living material with quirks, moods and preferred working conditions. Barley arrives cleaned and graded, then moves into steeping cycles where moisture is raised to around 45%. From a manufacturing perspective, this is the step that dictates how predictable the rest of the process will be. Too fast, and you stress the grain; too slow, and enzyme development lags. Air rests between steeps allow oxygenation and help even out hydration across the batch. “You’re basically setting the operating window for the rest of the process,” Alex says. In other words: if steeping isn’t consistent, downstream conversion efficiency drops, and brewers feel it. Germination at Blue Ox is controlled but deliberately traditional. Grain is kept at specific temperature and airflow conditions for several days. During this period, the embryo begins to grow, cell walls soften and the big transformation happens: enzymatic development. For manufacturers, this is the real value of malt. Amylases, proteases and β-glucanases all reach functional levels during germination, determining everything from mash flow to fermentability to final flavour precursors. Alex calls it “farming indoors, with less weather and more spreadsheets”. The process is understated, but accurate – germination is biology guided by data. Kilning is where germination stops and functional properties are finalised. Blue Ox uses a stepped temperature regime: low, steady heat to dry the grain while preserving enzymes, followed by higher temperatures to develop colour and flavour through Maillard reactions. A slight shift here – either in temperature or time – can change flavour, colour and even the fermentability curves of the malt. Brewers and distillers will notice. That’s why Blue Ox tracks airflow, humidity and temperature with precision normally seen in larger industrial facilities. Blue Ox's grain tanks The malting process: A step-by-step Cleaning: Grain (usually barley) is cleaned to remove stones, dust and other foreign matter so only healthy kernels go forward. Steeping: Clean grain is soaked in water cycles until it reaches the target moisture (typically about 40-45%). This usually takes 36-48 hours and brings the seed out of dormancy. Air rest: After steeping, the grain is drained and given short 'air rests' to re-oxygenate – this helps the embryo start growing uniformly. Germination: The wetted grain is spread on a germination floor or placed in germination vessels and kept cool and aerated for several days (commonly three to six days). The grain sprouts and produces enzymes (like amylase) that will later convert starch into sugars. Kilning (drying and curing): Germination is stopped by drying the green malt in a kiln. Low heat first removes moisture, then high temperatures cure the grain. Kiln time and temperature control the malt’s colour and flavour – pale malts are dried gently, roasted malts use higher heat for darker, toasted notes. Cooling and resting: Once kilned, the malt is cooled and allowed to rest so flavours stabilise and moisture evens out. Cleaning and grading: Final cleaning removes rootlets (germ growth) and other debris. Malt is then screened and graded by type and quality. Milling or storage: Malt is either stored in silos for shipment or milled (crushed) to the required specification before being used in mashing for brewing or distilling. One of the strengths of Blue Ox’s approach is its integration with regional grain growers. Maine’s agricultural landscape is dominated by potatoes, which remain a cornerstone of the state’s farming economy. But like any healthy system, monoculture has its limits – soils need rest, nutrients must be replenished and disease pressures managed. That’s where crop rotation comes in. Farmers often alternate barley or other grains with potatoes, ensuring a steady supply of quality grain for breweries like Blue Ox. This system not only guarantees consistent, high-quality raw materials but also supports local, sustainable farming, helping Maine’s potato-growing regions remain productive year after year. Why does this matter to manufacturers? Whether you’re producing beer, whisky, RTDs or non-alcoholic grain-based beverages, the quality and consistency of malt directly affect: Enzymatic power (and therefore brewhouse efficiency) Mash viscosity and filtration performance Sugar profile, fermentability and final ABV Flavour development and stability Colour targets and batch-to-batch reproducibility Standing on the malt house floor, it’s clear that 'traditional' doesn’t mean outdated; it means intentional, with each step optimised for predictable, scalable outcomes. Ultimately, it’s the technical rigour that stands out here. Blue Ox isn’t trying to charm; it’s trying to produce malt that performs. Jordan's Farm Feeding the neighbourhood Our final stop of the day is Jordan's Farm – a fifth-generation retail farm based in Cape Elizabeth. Crop rotation and diversification are central to Jordan’s ethos, and owner Penny Jordan certainly has her fingers in many pies. The farm focuses on sustainable growing practices while producing food for a healthy community – "Mainers feeding Mainers," as Penny tells us. Jordan’s operates multiple farm stores, supplies wholesale produce to local food pantries and is active in anti-hunger initiatives. “We move over 160,000 pounds of food into the charitable food system each year,” she says, noting that programmes like Farms for Food Equity help minimise food waste and support local communities. The farm grows a wide range of crops – from strawberries and lettuces to corn, pumpkins, tomatoes and potatoes – following careful crop rotation and soil management practices. “We grow a lot of corn…when you think about crop rotation, corn is going to end up in one of those fields at some point, and that’s guaranteed,” Penny explains. "It's called yellow gold for a reason." These methods, combined with low-till practices and composting, maintain soil health while supporting consistent, high-quality yields. Hands-on in the fields at Jordan’s Farm Penny reflects on the evolution of Maine agriculture: “Once California started shipping to Boston, we had to transition to retail…you get more money for the product when you sell direct to consumers.” She also highlights the human element behind production: seasonal workers from Puerto Rico live on-site and handle planting, harvesting and field maintenance, “and they’re here for the bulk of the harvest,” she says, underscoring the importance of skilled labour. Consumer trends, she notes, are as much about demographics as product choice. “That generation of women who shopped at farmers' markets has now come back, but you also see a lot more men coming in too,” she observes. Packaging preferences also shape purchasing habits: “People like packaging…so we try to figure out where it makes sense and where it doesn’t”. Through careful management, community engagement and diversified production, Jordan’s Farm demonstrates how a mid-sized operation can combine traditional farming techniques with modern business thinking to sustain both the farm and the local food system. Day three – Maine to Massachusetts Fresh mussels chilling on ice at Bangs Island’s harbour facility Bangs Island Mussels A climate-positive family sea farm Back in Portland for our last day in Maine, we head to Bangs Island Mussels, a regenerative family-owned sea farm cultivating mussels and kelp. Co-owner and CEO Matt Moretti describes the company as “a sustainable aquaculture company with a mission to grow the finest seafood using only environmentally sustainable methods. That drives everything we do here.” Primarily a mussel farm, Bangs Island Mussels has diversified over the years, adding seaweed and kelp cultivation for the past 14 years, and more recently, oysters. “We are always attempting to farm an ecosystem rather than a monoculture,” Moretti explains. “Mussels and kelp benefit each other and the environment in complementary ways. Oysters are filter-feeding shellfish too, so it’s an opportunity to be more positive and diversify revenue streams." The farm claims to be the largest rope-grown mussel operation on the US East Coast, producing over 600,000 pounds of mussels a year, with plans to increase to a million pounds by 2031. Their products are sold across the continental US, avoiding international shipping to keep the carbon footprint low. “We prefer to ship via refrigerated truck…air freight is contrary to our mission of helping the environment while producing food,” Moretti says Bangs Island Mussels employs year-round harvesting for mussels, while oysters are seasonal and kelp grows mainly in the winter months. Mussels take between 18 and 30 months to reach market size, starting from seed lines that hang 35 feet under floating rafts. Protecting the mussels during growth is key: “Mussels do best when they feel comfortable. If they feel threatened, they grow a thicker shell, which reduces meat quality. Our goal is the thinnest shell and fattest meat possible.” The farm also invests heavily in hatchery technology, producing mussel larvae in controlled environments to ensure a reliable seed supply as climate change affects traditional collection methods. “We’re trying to push this technology forward so it can scale for the broader industry,” Moretti tells us. Behind the scenes at Bangs Island with Matt Moretti The processing facility is equally detailed, with mussels cleaned, polished, de-bearded, graded and hand-inspected before packing. Moretti notes they are exploring automation, including optical sorters, to improve efficiency while maintaining quality standards. Defective but live mussels are returned to the ocean, supporting local ecosystems and wild populations. Sustainability is woven into every part of the business. The farm has reduced single-use plastics, invested in biodegradable packaging and even considers circular nutrient cycles with kelp – using it as fertiliser to recycle nutrients back to the land. “We had a greenhouse gas analysis done a year ago, and it put us well below any other animal protein – on par with plants and soy,” Moretti adds. Annie Simpson, COO, explains the regulatory side of aquaculture in Maine: all sites are leased from the state, and obtaining a new site can take up to five years. Compliance and careful site selection are critical to success. “We have to submit a long process…checking currents, food sources, boat traffic, proximity to houses – it’s a lot,” she says. Looking ahead, Bangs Island Mussels plans to expand its oyster operations, develop value-added mussel products, and continue exploring innovative uses for kelp. “We want to produce excellent food locally, sustainably and responsibly, while supporting jobs and the environment,” Moretti explains. From rafts in Casco Bay to the processing lines on land, Bangs Island Mussels demonstrates how science, sustainability and hands-on labour combine to produce high-quality seafood while nurturing both the ocean and the local community. Cranberry farmers raking in the harvest Oiva Hannula & Sons Cranberry Bog At the edge of the bog The whole trip has been phenomenal so far, but there was one event on the menu that most sparked my curiosity and excitement...the chance to don some waders and step into a cranberry bog! We travelled to Plymouth County, Massachusetts, to meet Brian Wick with Massachusetts Cranberries and Scott Hannula, a fourth-generation farmer at Oiva Hannula & Sons, to learn more about this unique approach to cranberry harvesting. Cranberries don’t actually grow in water – they thrive on dry beds. As Hannula explains: “The first question I always get asked is, are they growing in water? The answer is no, they grow dry. Dry means everything to us. We need to keep the root system at the moisture level we want.” The bogs are only flooded twice a year: once in winter to protect against frost, and again at harvest. The harvesting process is surprisingly mechanical and efficient. A large machine knocks the berries off the vines so they float to the surface, where they’re guided into a 'cran barrier' and pumped through a detrasher. “All the good fruit goes into the big truck. The water, we recycle it and it goes right back into the bog itself,” Hannula tells us. Clean water is critical – not just for harvesting, but also for irrigation and frost protection. “Good clean water is our most valuable asset here…we reuse it as much as we can.” Not all cranberries are created equal. Fresh berries in stores are carefully handled to avoid dents, while those destined for processing can have minor imperfections. Hannula says: “Fresh cranberries get dent-free treatment. The ones we harvest here are all dented – they go for further processing into juice, dried cranberries, sauces or powders”. Me and fellow editor Willem giving cranberry farming a try A bite of the bog I wade into the middle of the bog, curiosity getting the better of me. I pick up a cranberry and pop it straight into my mouth… and it’s nothing like what I expected. Tart, sharp and decidedly unsweet, it’s a far cry from the sugary cranberry juice we’re used to from the supermarket. On its own, raw and untamed, the cranberry packs not only a punch, but also a host of impressive health benefits: Rich in antioxidants – helps protect cells from damage and may reduce inflammation. Supports urinary tract health – contains compounds that can prevent certain bacteria from attaching to the bladder wall. Boosts heart health – may help lower blood pressure and improve cholesterol levels. Improves digestion – high in fibre, which supports gut health. Supports oral health – compounds in cranberries can help prevent bacteria that cause cavities and gum disease. May aid immune function – vitamin C and phytonutrients help strengthen the body’s defences. Potential anti-cancer properties – early studies suggest cranberries may help slow the growth of some cancer cells. Harvest lasts 35-40 days, and once the bogs are emptied, Hannula and his team turn to maintenance. “Some guys actually go out and work on the beds… Other guys work on all of our rolling stock in the shop. We keep everybody employed full-time year-round,” he says. Wick gives us some context for the industry: “Cranberries as a cultivated crop started here as an industry in 1816…they’ve been growing here for 200 plus years”. Standing in the bog, surrounded by floating red berries and the hum of machinery, it was easy to see why cranberries have remained a staple crop in Massachusetts for over two centuries. The scale, care and innovation behind each harvest was genuinely impressive. Sampling fresh oysters at Westport Sea Farms Westport Sea Farms Sea-to-table oysters Arriving at Westport Point, the weather had taken a turn – strong winds make it impossible for the oyster boat to head out. “So we’re going to sample fresh oysters right here on the dock,” enthuses Kerian Fennelly, co-owner and proprietor of Westport Sea Farms. Fennelly is a former lobster fisherman who has been a familiar face around these docks for nearly 30 years. Massachusetts is home to roughly 400 oyster farms, and Westport Sea Farms is one of the region’s well-known operations. Oyster farming here is a delicate balance of timing, tides and water quality. Oysters start life in hatcheries, where larvae are nurtured in controlled tanks until they attach to small shells or 'spats'. From there, they are moved into the tidal flats or racks in the estuary, where they grow for anywhere from 18 months to three years, depending on the desired size and market. “Fresh oysters taste completely different out of the water,” says Fennelly, as he demonstrates how the oysters are handled. “We monitor salinity, temperature and the presence of plankton constantly. Even small changes can affect growth and flavour.” The oysters are typically grown in mesh bags or on racks elevated off the mud to protect them from predators and ensure good water flow. Farmers periodically rotate the bags and clean the shells to prevent fouling, which keeps the oysters healthy and plump. Harvesting is equally precise. Oysters are carefully lifted from the water, sorted and quickly chilled to preserve their freshness. Fennelly points out that the oysters we’re tasting straight from the dock are at their absolute peak: “You get the briny, clean flavour that really reflects the estuary they grew in. Nothing added, nothing taken away." Westport's own riptide oysters are brought out for us to try, and they are some of the best I’ve ever tasted – fresh, meaty and clean, with none of the lingering aftertaste you sometimes get from frozen or less-fresh shellfish. Even on a blustery day, sampling oysters here offers a real sense of the dedication and technical expertise behind Massachusetts’ oyster industry. For Fennelly and his fellow farmers, every oyster tells the story of the water it grew in, and careful cultivation ensures that each one reaches the table at its best. One final question for Fennelly: what happens to the oyster shells once the meat has been removed? “Some people use them for landscaping, for their driveways or gardens. Some are put back into the water to help rebuild reefs and support marine habitats,” he said. “The oysters attach to the shells and use them as a platform to grow vertically. Kerian Fennelly on the delicate balance of oyster farming Tasting the tide: More about oysters Filter feeders: Oysters are natural filter feeders, meaning they improve water quality by filtering out plankton, algae and particulates from their surroundings. A single oyster can filter up to 50 gallons of water per day. Growth cycles: Oysters grow in stages – spat (baby oysters), juvenile and adult. Farmers often cultivate them on floating cages, racks or in bags to optimise growth and protect them from predators. Salinity sensitivity: Oysters are very sensitive to water salinity. Too low or too high salinity can stunt growth or increase mortality, so monitoring water quality is critical for successful farming. Spat collection: Farmers often use 'spat collectors' – pieces of shell, mesh or artificial substrates – to encourage oyster larvae to settle and attach, which is the first step in a new generation of oysters. Disease management: Oysters can be vulnerable to diseases like Dermo and MSX. Sustainable oyster farms often rotate harvest areas or use disease-resistant strains to maintain healthy populations. Environmental impact: Unlike other forms of aquaculture, oyster farming has a low environmental footprint. Properly managed oyster beds can enhance biodiversity and create habitats for other marine species. Harvesting methods: There are multiple methods, including hand harvesting, tongs, dredges and rack-and-bag systems. Each method is chosen based on water depth, oyster size and environmental conditions. Seasonal taste variation: The flavour of oysters changes with the seasons, influenced by water temperature, salinity and the type of plankton available. Many aficionados prefer oysters harvested in cooler months for a firmer texture and cleaner taste. "There’s a huge difference in taste depending on how the oysters are grown and their variety," notes Fennelly. "For example, beef-plum oysters and offshore oysters are particularly popular here." Economic importance: In Massachusetts alone, oyster farming is a multi-million-dollar industry supporting hundreds of jobs, from hatcheries and farmers to distributors and restaurants. Sustainable practices: Modern farms often recycle water, monitor local ecosystems and avoid over-harvesting wild populations to ensure long-term sustainability. Day four – Bedford to Boston Kevin from UMass discusses the local marine environment University of Massachusetts Dartmouth (UMass) School for Marine Science & Technology (SMAST) Managing sea scallops sustainably This morning, our group visited UMass Dartmouth’s School for Marine Science & Technology (SMAST) to meet professor Kevin Stokesbury – a key figure in the recovery and long-term management of the US sea scallop fishery. He tells us that the US is tackling several major aquaculture challenges head-on: climate change – including ocean warming, pollution and acidification – sustainable food security, renewable and sustainable energy development, and coastal health and resilience. American lobster, oysters and New England groundfish are major drivers of the region’s economy, but Atlantic sea scallops are what brought us here today...a highly prized seafood with strong demand in both domestic and international markets. Stokesbury explained that scallops can grow up to 200mm, and a single generation can produce more than a quintillion eggs. However, he notes that overharvesting has caused a decline in the fishing industry. Starfish are also a nuisance predator for scallops and a disease had previously wiped out populations. But, Stokesbury says, the starfish are starting to make a comeback. SMAST's non-invasive equipment is used to monitor the sea floor Stokesbury's research, conducted hand-in-hand with the fishing industry, is widely credited with transforming the sea scallop fishery from a depleted stock in the 1990s into one of the most valuable and sustainably managed fisheries in the world. We gathered in SMAST’s research facility, where he opened with a reminder of just how close the industry came to collapse. “In the early 1990s, scallop biomass was at a historic low – we were talking about a 90% decline in some areas,” he adds. “The fleet was struggling, the ecosystem was struggling and everybody knew something had to change.” What followed was the development of SMAST’s innovative video survey system – a collaborative model that brought scientists and fishermen onto the same boats. “The fishermen told us: if you want to understand what’s happening out there, then come out with us,” Stokesbury explains. “So we did. And that decision changed everything.” Rather than relying solely on dredge surveys, the SMAST team created a non-destructive underwater camera system to map scallop densities with precision. This method allowed the managers to identify areas of high biomass that traditional surveys were missing, and helped inform a new rotational management plan. “One of the biggest breakthroughs,” he continues, “was showing that scallops grow fast, and if you give them even a short break from fishing pressure, the biomass can rebound dramatically.” This evidence laid the groundwork for the rotational area management system used today, where zones are periodically opened and closed to maintain long-term stock health. The results have been remarkable: “Within a decade, the industry went from near collapse to one of the top-valued fisheries in the country,” Stokesbury notes. “And that’s because science and industry sat at the same table.” SMAST is examining the rare blue lobster Walking through the research labs, we see examples of the gear, imaging technology and data visualisation tools that underpin SMAST’s work – all designed to give fisheries managers a real-time, evidence-based view of stock conditions. Stokesbury emphasises that the partnership model remains essential. “Fishermen want sustainability as much as scientists do,” he says. “This is their livelihood, and they’re incredibly data-literate. They understand that good science protects the future of the fishery.” Before we left, he offered one final thought that summed up much of the ethos of the day: “Sustainability isn’t a buzzword here – it’s a working practice. The sea scallop fishery recovered because people chose to share knowledge, take risks and trust the science. It’s a system built on cooperation, and that’s why it works.” Eastern Fisheries From factory floor to high seas As we move on to our next location, something Stokesbury said at SMAST stuck with me: “One in ten scallops globally goes through Eastern Fisheries”. That statistic alone sets the stage for just how pivotal this company is in the scallop industry. And so, our time with Eastern Fisheries began not at sea, but on land – inside one of the largest seafood processing and distribution facilities in New Bedford. It’s a vast, highly engineered operation, like stepping inside the logistical backbone of the US scallop industry. Eastern’s customers include major retailers and foodservice companies. Around 40% of its seafood is exported, while the remaining 60% stays within the US. Key export markets include the Netherlands, Germany and several Eastern European countries. Our tour began in the QC office, a small but vital hub where four to five specialists monitor production. Joseph Marshall, Eastern Fisheries’ executive VP, explains: “If at any point we are off course, no matter what it may be…all the individuals in here have the authority to go out and stop the line immediately.” They conduct online checks every 15 minutes to ensure weights, cuts and glaze meet exact customer specifications. Finished products are also periodically tested, sometimes months after packing, to confirm consistency. Incoming raw materials are rigorously tested for moisture content, a surprisingly critical factor for quality. Most retail scallops are sold under private labels. Marshall notes: “There are some small pockets of business where you’ll see ours, but as far as here locally, you will not.” Byproducts – from bones and offcuts to smaller scallop pieces – are fully utilised in pet food, fertilisers, lobster bait, soups, pasta and seasonings. “Nothing gets discarded in any way,” he emphasises. Life at sea Next, we board one of Eastern Fisheries' 17 scallopers. Ronald Enoksen, president at Eastern Fisheries, explains the limits on their operations: “We have a hybrid. You can catch all you want, but as soon as your days are up, you’re all done.” Environmental constraints – marine mammals, sensitive habitats and wind farms – further limit operations. He says a typical scallop boat costs around $5 million. Wind farms alone have claimed 8-12% of traditional fishing grounds, and Ronald says wryly: “They talk about mitigation plans…the amount of money you have sounds big, but not with all these boats. It’s peanuts.” Meanwhile, warm waters and rising predator populations like starfish are ongoing threats, showing how environmental changes directly impact productivity. The vessels are a blend of high-tech and traditional design. Fresh scallops are shucked at sea, retaining only the abductor muscle. Ronald adds: “We have regulations on our boats… we are not equipped or set up to do frozen at sea. So everything is landed fresh.” The wheelhouse brims with navigation and monitoring tech, such as AIS transponders, depth sounders and radar systems, to ensure regulatory compliance. Crew numbers have decreased due to limited fishing opportunities. Ronald remarks: “We used to have 13 men to go fishing. Now we’re down to seven. When things are going, six is enough.” Every trip is tracked, weighed and reported, leaving no room for under-the-table sales. Eastern Fisheries walks a fine line between productivity and stewardship. Ronald shares “In this particular year… our vessels here stay tied up to the docks much more than they fish.” Gear restrictions, closed areas and careful monitoring of scallop biomass are complemented by compliance with federal and regional fisheries councils. Seeing the process from dock to facility really brings home the complexity behind every scallop on the plate. Eastern Fisheries operates at the intersection of tradition, regulation and innovation, making every bite a result of science, craftsmanship and careful stewardship of the sea. Ronald with one of Eastern Fisheries’ vessels, Heritage Day five –   Final goodbyes to Boston Tufts University – Friedman School of Nutrition & Science Policy An education like no other I was particularly excited to visit Tufts University this morning, given its pioneering work and research in the cellular agriculture space – an area of great interest to me, especially since FoodBev recently launched a new website dedicated to this field and other innovative advancements, New Tech Foods . Tufts was founded in Boston in 1978, making it relatively young compared with many of the surrounding universities and Ivy League institutions. Yet this youthfulness seems to work to its advantage, giving the university a fresh outlook and a more progressive perspective on some of the more arcane challenges facing the food and beverage sector today. What makes Tufts especially unique is that it is home to the only stand-alone school of nutrition in the US. The Friedman School of Nutrition Science and Policy is where food systems and health meet science and policy, and is widely recognised for its interdisciplinary approach. Researchers there are deeply involved in shaping national nutrition guidance, advancing innovations such as cellular agriculture, exploring global food security, and understanding how social, economic and environmental forces influence what – and how – people eat. Its work bridges everything from cutting-edge laboratory science to real-world policymaking, making it one of the most influential voices driving the future of nutrition and sustainable food systems. Tufts' professor Tim Griffin gives a sweeping overview of the interconnected challenges that shape our food landscape today – from dietary guidelines and nutrition equity to sustainability, climate pressures and the realities of sourcing food at both local and global levels. He stressed that sustainable food systems cannot be separated from human behaviour or social realities. “People don’t eat nutrients, they eat food,” he reminds us, underscoring that any meaningful shift must consider accessibility, affordability and cultural suitability. Griffin speaks about how climate change is reshaping agricultural regions, forcing a reconsideration of supply chains and resilience planning. More frequent extreme weather events, degraded soils and shifting growing zones are creating new pressures on producers and consumers alike. He also explores the tension between the romanticism of 'local food' and the practicality of global trade. Local can be beneficial, he says, but it isn’t always inherently more sustainable – transportation emissions are only one piece of a much larger picture that includes yield, input use, distribution efficiency and waste. Next, Tufts alum commissioner Ashley Randle offers a reminder of how interconnected these issues truly are. She spoke to us about the importance of balance – balancing working waterfronts with conservation, balancing economic vitality with environmental protection, balancing innovation with the needs of local communities. Her reflections ground the otherwise high-level policy discussions, highlighting how regulatory decisions ripple outward across farmers, fishers, ecosystems and supply chains. Ashley also highlights the significance of due diligence, permitting structures and transparency in ensuring long-term sustainability, drawing parallels between agricultural and marine systems. Her emphasis on maintaining the viability of local producers while navigating the pressures of climate change and shifting consumer preferences echoed many of the themes raised throughout the trip. Agrotourism: A love story Agritourism blends agriculture and tourism, offering visitors a hands-on experience of farms, fisheries and food production while providing farmers with additional income and promoting sustainable practices. In Maine, it often takes a rural and immersive form, from lobster boat tours and u-pick blueberry farms to stays on working dairy or vegetable farms, as well as maple sugaring and oyster or kelp farm visits. Massachusetts combines history and accessibility, with apple orchards, cider mills, wineries and flower farms, alongside educational programmes at universities and demonstration farms that showcase climate-resilient and sustainable methods. Across both states, agritourism supports local economies, connects people with the sources of their food, and celebrates regional culture. Story Reed, assistant director at the Massachusetts Division of Marine Fisheries, speaks next, emphasising the multi-layered approach to resource management. He explains: “We have the federal government, regional bodies like the Atlantic States Marine Fisheries Commission, and then the states themselves, all setting rules and quotas to ensure sustainable harvests”. Reed highlights that this management is “based on the best available science” and extends to supporting biodiversity, aligning with Tufts’ broader initiatives. Reed also discusses Massachusetts’ new 25-year biodiversity goals, noting: “Biodiversity in Massachusetts is acknowledging that Massachusetts is a home to an extraordinary variety and abundance of life… [it] touches on the economy, sustainable fisheries, recreation, tourism, healthy communities and climate resilience.” Seafood selection at Boston Public Market Boston Public Market (BPM) Year-round indoor market and feast for the senses Being hungry at BPM is both a blessing and a curse. With over 30 New England artisans and food producers under one roof offering fresh groceries, prepared meals, crafts, speciality items and local libations, it can be hard to know where to start. To help make my decision, Aaron DeVoria, market operations manager, shared a bit about the market’s history. "Currently celebrating its 10th anniversary, BPM is a non-profit organisation set up in an old state building that had been dormant for more than 12 years," he says. The state invested $50 million to kickstart the project, and the doors officially opened in 2015. The market focuses on local products, with its main goal to help start-ups get their businesses off the ground. BPM is divided into three sections: groceries, casual eating and artistry, the latter featuring everything from jewellery and clothing to candles and other handmade goods. I settle on Mr Tamole’s Puebla-style tacos, a Red Apple Farm apple cider doughnut and something called a Laser Cat IPA – which turns out to be stronger than it looks. I hope it's a meal fit for a Bostonian! Pure indulgence in all-butter cookie form at Fancypants Baking Co Fancypants Baking Co Crispy, snackable and just the right amount of fancy Stepping into Fancypants Baking Co's facility feels (and smells) like entering a world where indulgence meets innovation. Justin Housman, the COO, greets us with stories as rich as their cookies: “My wife started this business out of an apartment kitchen in Boston back in 2004… suddenly our whole house was covered with cookies very, very quickly.” What began as a scrappy, hands-on venture has grown into a nimble manufacturing powerhouse with a unique take on environmental responsibility. Walking the production floor, Housman explains the dual nature of their business: brand-focused indulgence and co-manufacturing for other clients. “We do our brand...focused on indulgence. All-butter cookies, no oils of any kind, real cane sugar, very high percentages of chocolate or caramel.” Meanwhile, their private-label work allows them to bring creative flavours to retailers nationwide, like matcha white chocolate chip cookies and salted caramel cold brew coffee cookies. What stood out most was their commitment to sustainability through upcycled ingredients. Housman showed us their oat milk flour, explaining: “Upcycling is repurposing a food that would have otherwise gone to waste… it adds fibre and protein back to the cookie.” He stresses that while it’s not a consumer-facing trend yet – “the first iteration, we launched a product line called Upcycled Cookies… it was a flop because people thought it was made with trash” – it makes a real environmental impact, saving water and CO₂ emissions upstream and downstream. Packaging is another area where Fancypants leads by example. Housman describes their choices: “This is number one PET, 100% recyclable, from 100% recycled bottles...Less than 1% of companies in the US are using recyclable flexible film.” They balance practicality with sustainability, even if the recycling system isn’t perfect: “Most flexible packaging in the US is multi-layer and cannot be recycled. This has to go to an in-store drop-off bin”. Throughout the tour, it was clear that every decision blends passion with pragmatism. “The aim is to make cookies that taste great, that happen to have a positive environmental impact. I legally am not allowed to tell you they are good for you.” And yet, the care for people and planet permeates every corner – from energy efficiency to food waste converted into green electricity via Farm Powered. By the end, it was impossible not to admire the balance of creativity, quality and sustainability that Fancy Pants has achieved. Housman quipped about exporting to the UK: “A lot of Europeans would find them sweet… even our meat is sweet, for crying out loud. It’s unbelievable. ”Sweetness aside, the ingenuity behind these cookies left a lasting impression… even more so because I’m still working my way through the mountain of samples we were graciously offered at the end of the tour! Commonwealth Kitchen The power of inclusive entrepreneurship Our final stop on the New England tour brings us to CommonWealth Kitchen, a vibrant shared culinary workspace that perfectly captures the region’s spirit of innovation and community. The facility, buzzing with small-batch producers, shared kitchens and the hum of industrial equipment, serves as both an incubator and accelerator for food start-ups trying to break into the market. There are now 50 businesses working out of the space, with around 90% being women- and BAME-owned. Co-founder Jen Faigel describes the model as “a gym membership for food” – a place designed to bridge the gap between what an artisan producer can manage and what a true scale-up can achieve. Colleges and hospitals are among their biggest customers, including local heavyweights Harvard and MIT. Innovation is central to the kitchen’s success, too: in a bid to boost visibility and footfall, the team even launched its own park of food trucks beside the city zoo, giving small producers a vibrant platform to grow. As Jen puts it: "The kitchen exists to give small businesses the tools and the room to grow safely, while also helping them navigate everything from food safety to allergen management". She spoke candidly about the complexity of running a shared space, noting that “communication is everything” when dozens of producers share the same facility, storage and workflow. During the pandemic, the organisation pivoted to support local restaurants and frontline workers, a moment Jen says is “the hardest and proudest thing we’ve ever done”. Today, the team still processes thousands of pounds of surplus farm produce – including the mountains of tomatoes currently stacked in storage – transforming them into sauces and other products for schools, colleges, local restaurants, cafés and supermarkets. It’s a simple yet powerful intervention that shows just how much waste can be prevented when the right infrastructure and intention come together. The hub’s small size is its superpower. “Cranberries, which are only really used at Christmas, are chucked away quite frequently,” Jen explains. “So we made a cranberry BBQ sauce – and the Boston Globe picked up the story. Now it’s selling in grocery. That took eight weeks from concept to launch. Our size enables us to be nimble and flexible and get things off the ground quickly.” With packaging, labelling and even custom gift boxes all handled in-house, CommonWealth Kitchen continues to boost visibility for its entrepreneurs, while Jen emphasises the wider goal: “Food manufacturing can change communities when people have the chance to participate in it”. Despite its successes, the future of the kitchen is far from guaranteed. Much of its work relies on grant funding and public support, and Jen is candid about the uncertainty ahead. “We only operate when we have funding behind us,” she says, the weight of it unmistakable. “There’s so much more we could do, but without sustained investment, it’s hard to know how long we can keep this going.” It’s a sobering reminder that even the most innovative, community-driven food spaces depend on stable financial backing to survive...and that the work happening within these walls is too valuable to lose. Jen shows us around the Commonwealth Kitchen Final thoughts One thing became clear over the course of this trip: local matters. From small kitchens transforming surplus produce to lobster and oyster farms sharing best practices, equipment and talent, there’s a real appetite for food that is rooted in community. Across towns and cities, we’ve seen companies and communities working hand in hand, each mindful of their local resources, tastes and needs. It’s not just about sourcing ingredients nearby – it’s about building ecosystems where everyone benefits, from growers to chefs to consumers. Whether it’s innovative pop-ups, shared kitchen spaces or partnerships between farms and towns, the common thread is collaboration with a local lens. The popularity of these initiatives shows that people want food that tells a story, connects them to their surroundings, and supports the networks that sustain it. Locality is at the heart of how communities in Maine and Massachusetts are reimagining food systems, making them more resilient, sustainable and delicious.

Functional food and beverage brand Laird Superfood has expanded its Hydrate line with two new flavours, Wild Berry and Tropical Punch. The Hydrate line contains electrolytes such as sodium and potassium, designed to naturally replenish the body. Its new Wild Berry variety contains a blend of antioxidant-rich maqui, calafate and murta berries from Patagonia, while the Tropical Punch flavour offers a blend of fruits and real orange oil. The brand’s full Hydrate line-up includes Lemon, Mango, Pineapple and Original as well as the new additions. The brand has also launched a new Variety Pack containing all five fruity flavours. Laird’s powdered hydration beverages also contain Aquamin, a red marine algae that provides bioavailable seaweed-derived calcium and magnesium, and more than 70 trace minerals. The fruit-flavoured options are lightly sweetened with monk fruit with zero added sugar, while the Original variety is made from just coconut water and Aquamin. Jason Vieth, CEO of Laird Superfood, commented: “It's surprising that many athletes still rely on processed sports drinks, and those who use hydration powders often find they’re also filled with artificial ingredients and excessive sugars”. He added: “At Laird Superfood, we're committed to making healthy hydration easy with our natural, clean products that empower people to make nutritious choices without compromising taste or performance”.

Savencia Fromage & Dairy, a family-owned group in the global cheese and dairy industry, has announced the signing of a purchase agreement to acquire Quatá Alimentos, a well-established cheese and dairy products manufacturer in Brazil. Savencia has announced the signing of a purchase agreement to acquire Quatá Alimentos, a well-established cheese and dairy products manufacturer in Brazil. The acquisition aims to enhance Savencia’s local portfolio by integrating Quatá’s renowned brands, including Glória and Quatá, which have become staples in Brazilian households. Quatá Alimentos, also a family-owned enterprise, has built a strong reputation for quality and tradition in dairy production, sourcing high-quality milk from the key dairy regions of São Paulo, Minas Gerais and Rio de Janeiro. The company’s rich cheese-making heritage positions it as a significant player in the Brazilian market, complementing Savencia’s existing offerings. Olivier Delaméa, group CEO of Savencia, commented on the acquisition: “This acquisition reinforces Savencia’s long-standing presence in Brazil, where the Group has been established for decades with its heritage local brands such as Polenghi, Campo Lindo, Polenguinho and Frescatino". He continued: "This is an important step in our growth journey in Brazil as it will enable Savencia to complement its portfolio and strengthen its position in the Brazilian dairy market.” The founders of Quatá Alimentos, José Henrique Coutinho and Maurício Franco, added: “Today, we are taking a new step in our history by joining the great Savencia family. This alliance honors Quatá's journey and strengthens our commitment to continue its development.” The completion of the acquisition is contingent upon approval from CADE, Brazil's antitrust authority, in accordance with local regulations. Until the approval process is finalised, both companies will maintain their independent operations to ensure business continuity and uninterrupted service to clients and consumers. Savencia Fromage & Dairy is recognised as one of the leading global dairy players, employing over 22,000 people worldwide. It ranks as the second largest cheese group in France and the fifth largest globally, supported by a robust portfolio of strong brands such as Caprice des Dieux, Saint Agur and Elle & Vire.

From street food stalls to frozen aisle favourites, a crispy batter, breading or crumb can make or break a meal. But as shoppers demand cleaner labels, better nutrition and bolder flavours, the humble coating is getting a serious glow-up. FoodBev meets the innovators transforming starch science, pulse power and coating creativity into the future of crunch. The golden shell on fried chicken, the delicate tempura around vegetables or the crunchy breadcrumb on a fish fillet . . . coatings are the unsung heroes of the food world. They lock in moisture, add texture, boost flavour and create that all-important first bite experience. Behind the scenes, batters, breadings and crumbs are crafted through a careful blend of ingredients and processing know-how – a balance of art and science designed to excite the senses. From extruded crumbs to protein-packed pulse layers, coating specialists are taking these familiar favourites and reinventing them with clean label innovation, delivering greater transparency, better nutrition and bold global flavours. Performance pressures “Crispiness is a non-negotiable for today’s consumers,” said Matthieu Bertoux, marketing director at Ingredion. In the company’s proprietary quick-serve restaurant study, he noted: “Fries and chicken that aren’t crispy enough – or don’t stay crispy in transit – are seen as more disappointing than even freshness or taste inconsistencies”. He continued: “Consumers expect their fried chicken to deliver the same satisfying crunch in a takeaway box as it would fresh from the kitchen. Every bite needs to hit those multisensory notes, or it risks leaving them disappointed.” Clean label developers face an even tougher challenge: creating the perfect crunch without artificial additives or modified ingredients. “One of the main challenges is eliminating synthetic or processed ingredients like modified starches, gums and emulsifiers, which have traditionally played a big role in crispiness and texture retention,” explained Arjan Geerlings, new business development manager at Ebro Ingredients. “On top of that, ensuring coatings stay crunchy during holding or reheating – especially in frozen or ready-to-eat formats – is a complex task.” Kate Lefroy, product innovation scientist at Ulrick & Short, flagged cooking variability as another major hurdle. “Keeping a coated product crispy isn’t always straightforward – especially when cooked in advance for delivery or reheated at home. Consistency can be hard to guarantee .” Replacing modified systems – cleanly At the core of the challenge is replacing the functionality of modified starches. “Traditional adhesion starches play a vital role – forming vapour-permeable films and enabling higher pickup levels that boost crispiness in the final product,” explained Birgit Wessner, product manager at Crespel & Deiters. “Modified starches, in particular, are often relied on for strong binding and a stable, crunchy coating.” To deliver the same results cleanly, Loryma – a Crespel & Deiters brand – has created Lory Starch Saphir pure. “This native wheat starch has no E number yet matches the performance of modified starches,” Wessner noted. “Its vapour-permeable film allows steam to escape efficiently, creating a crunchy, bubble-free coating that adheres well to meat, fish or plant-based alternatives.” At Ebro Ingredients, rice flour is the hero of its clean label coating systems. “We use gluten-free rice flours – especially pre-cooked or functional types – for their natural crisping and film-forming properties,” said Geerlings. “By fine-tuning particle size and moisture management, we produce clean label blends that perform on par with conventional systems.” Ingredion is also finding success with combinations of native starches and flours. “We tackle these challenges with solutions like our Novation Indulge starches and rice-based products, which can shift texture from crunchy to crispy while maintaining holding time – perfect for chicken,” said Bertoux. “For an extra-crispy bite, tapioca and potato-based starches also work especially well.” Ulrick & Short takes a different route, focusing on crop optimisation and gentle processing. By choosing the right botanical source and applying targeted physical treatments, the company says it can boost the adhesion and film-forming abilities of native starches and flours. “By carefully matching crop source with processing technique, we can enhance adhesion and ensure product uniformity,” added Lefroy. Pulse power With demand rising for gluten-free, plant-forward and nutritionally enhanced coatings, suppliers are increasingly turning to pulses. “Pulse flours – such as pea, chickpea, lentil and faba bean – are valued for their protein content and functional benefits,” Geerlings explained. “They help improve adhesion and deliver a satisfying crunch.” Ingredion’s Bertoux added that pulse-based ingredients are gaining traction, as plant proteins can provide similar functionality to conventional flours and modified starches – while offering a cleaner label. “For example, faba bean-based formulations have been used to replace wheat flour, corn flour and even caramel colouring in fried products like French fries,” he pointed out. Ulrick & Short is also exploring both the nutritional and technical advantages of pulses. “Partially replacing wheat flour with a pulse flour is a great way to enhance crunch and texture, while improving nutritional value,” said Lefroy. “Blends of pulse and rice flours can also be optimised to create gluten-free options.” Sensory appeal Texture, appearance and flavour are central to the consumer experience of coated products, and manufacturers are responding with ingredient systems that combine indulgence and innovation. “Ingredient choices in batters and breadings are crucial for the final product’s overall sensory appeal” said Crespel & Deiters’ Wessner. “Adhesion starch determines whether the coating sticks and lets steam escape – both vital for crispiness and coating integrity.” Geerlings of Ebro Ingredients noted that base flour, particle size and hydration all affect texture and oil absorption. “Rice flour gives a light, crispy bite, ideal for tempura or air-fried applications,” he said. “Pulse flours add structure and protein, but need careful balance to avoid excessive hardness.” Crumb design is another area of innovation, particularly in competitive categories like frozen snacks and meat alternatives. “We develop extruded crumbs in various shapes and sizes to deliver a distinct, intense crunch,” added Wessner. “This helps manufacturers differentiate products in both texture and appearance.” Global flavour trends are also reshaping coatings. “There’s strong demand for flavours inspired by Korean, Indian and Latin American cuisines,” noted Geerlings. “We’re also seeing interest in gourmet and artisanal styles, including coatings with herbs, spices and seeds.” Ulrick & Short’s Lefroy echoed this sentiment, adding: “Consumers are becoming more adventurous and experimental in their choices, and this is filtering into batters and coatings. Bold profiles like katsu and Korean spicy chicken, as well as crispy Thai fishcakes, are becoming firm household favourites.” Coating the future As clean labels become a standard expectation across frozen, retail and foodservice formats, the coatings category is entering a new phase of innovation. Ingredient systems must now deliver more than simplified labels – they need to perform across different cooking methods, support nutrition claims and remain sensorially appealing. “Future development will emphasise multifunctional, minimal-ingredient systems that reduce the need for additives,” Geerlings told FoodBev. “We anticipate growth in protein-enriched coatings for plant-based foods and improvements in baked or air-fried texture performance.” Lefroy highlighted health as a core driver: “Protein fortification has become a major trend and is already impacting the batters and coatings sector. There is also a growing focus on fibre intake, prompting the industry to develop more products with fibre claims.” As functionality, health and clean label demands converge, the next generation of coatings will be defined by how well they meet performance needs while satisfying consumer expectations – all without losing their signature crunch.