Hindustan Unilever has agreed to acquire the remaining 49% stake in nutrition brand Zywie Ventures (OZiva) while divesting its minority holding in Nutritionalab Private, as part of a strategic reshaping of its Health & Wellbeing portfolio. The company will pay INR 824 crore (approx. $66.6 million) to acquire full ownership of Zywie Ventures Private, making the business a wholly owned subsidiary. HUL originally acquired a 51% stake in 2023 as it entered the Health & Wellbeing category. OZiva has scaled to approximately Rs. 480 crore (approx. $38.8 million) in revenue in 2025, growing at about 130% CAGR over the past two years, supported by portfolio expansion and synergies from HUL’s distribution and operating ecosystem. Separately, HUL will sell its 19.8% stake in Nutritionalab Private to USV Private for Rs. 307 crore ($24.8 million). The divestment aligns with HUL’s strategy to focus on fewer, larger growth bets. Priya Nair, CEO and managing director of HUL, said: “Health & Wellbeing is an important growth vector for us, driven by rising consumer interest in everyday wellness. By taking full ownership of OZiva, we are doubling down on this exciting space to unlock the next phase of growth." "Our decisions today reflect our intent of fewer, bigger bets where we can leverage HUL’s strengths in science, distribution and market development to scale purpose-led brands.” Both transactions are expected to close by March 2026, subject to customary closing conditions. Top image: © OZiva

Adam Graves McIlhenny Company, the 158-year-old, family-owned maker of Tabasco Brand products, has named Adam Graves as its new chief executive officer. Graves officially assumed the CEO role on 26 January, succeeding Harold Osborn, who retired in April 2025 after 25 years with the company, including five as CEO. Graves joins the Louisiana-based company following a 20-year career at Nestlé, where he led several high-profile food and beverage businesses. Most recently, he served as president of Nestlé’s Pizza & Snacking Division, overseeing brands such as DiGiorno, Tombstone, and Hot Pockets. Earlier leadership roles included president of Nestlé Waters Canada, general manager of Purina Pet Care Latin America and group business manager within Nestlé’s North American Food & Beverage division. His track record of driving brand growth, building high-performing teams and managing complex global portfolios aligns with McIlhenny’s ambitions to expand the reach and relevance of the Tabasco brand worldwide. The appointment comes as the global appetite for spicy foods continues to intensify, particularly among Gen Z consumers seeking adventurous flavour profiles. According to company leadership, these shifting taste preferences present a significant opportunity for continued category expansion. Christian Brown, executive chairman of McIlhenny Company and a fifth-generation family member, pointed to sustained growth in the hot sauce category as a key driver behind the leadership transition. He emphasised Graves’ experience scaling powerhouse food brands and fostering innovation as critical to navigating the next phase of expansion. Graves described the role as “the opportunity of a lifetime,” citing the brand’s 158-year heritage, global footprint and strong internal culture. The company produces its flagship Tabasco Original Red Sauce on Avery Island and distributes products in more than 195 countries and territories.

With the clock ticking down to the final World Food Innovation Awards 2026 deadline this Friday 20 February, FoodBev is excited to reveal the star-studded judging panel for this year’s awards. These industry heavyweights are ready to sift through the entries and spotlight the most groundbreaking innovations shaping the global food and beverage landscape. Covering every angle – from cutting-edge R&D and sustainable packaging to retail strategy and market impact – this year’s judges bring a wealth of expertise and insight. Ahead of the judging, we asked each panel member to share what catches their eye, what makes an innovation truly stand out, and what entrants need to deliver to make a mark in 2026. Meet the 2026 World Food Innovation Awards judging panel Stefania Pérez Beltrán Senior new business development manager | Alianza Team As a gastronomic expert driven by culture, craft and strategy, my approach to the World Food Innovation Awards 2026 is centred on one essential question: how does innovation create real value for consumers, businesses and the food ecosystem? I evaluate innovation through a holistic and disciplined lens. Respect for ingredients, clarity of concept and responsibility in sourcing and production are not optional; they are the foundation of credible innovation. For me, innovation is not only about what is new, but about what is relevant, scalable and meaningful over time. The consumer remains at the core of every assessment. I look closely at how brands identify real needs and usage moments, and how they translate these insights into products, experiences and communication that truly work in the market. What matters is execution: how ideas become solutions, how value is delivered clearly and how promises are kept at scale. Ultimately, I seek innovations that combine gastronomic culture with strategy, creativity with rigour and also a vision with measurable impact. Good luck for this year and welcome to the WFIA 2026! Steve Osborn BSc (Hons), M.Phil, director and technology scout It’s always a privilege to judge food innovation awards and to take the time to dig deep into the new and emerging products that are entering the marketplace. What really excites me, and what I look for when judging these awards, are true innovations that are trying to solve a real problem and make a difference. Innovation should drive meaningful change, not exist for invention’s sake. True innovation addresses a real market need, rather than rehashing what’s already out there. It requires careful design with the end goal in mind, demonstrating clear step-changes and a cohesive sum of all its parts to deliver a fully realised solution. I also look at how a product will be received by consumers. It must meet a genuine market need – being exciting, innovative, or game-changing isn’t enough. If it has no place on the shelf, it fails as an innovation. At the end of the day, it has to pass the ‘so-what’ test. Uniqueness is also important; I don’t ever consider a ‘me-too’ or brand extension launch as innovation, it’s just marketing spin. Innovative products need to present something new, which makes the consumer sit up and take notice. And a note to the marketing teams: putting a character on an established product isn’t innovation…. A new flavour or colour is never going to get past the start line; it has to be well thought through and present something truly new. So to all entrants, remember: aim for truly new ideas that solve real problems, meet genuine market needs and aren’t just variations on what’s already out there… and, of course, good luck! Dr Angeline Achariya CEO | Innovation Gamechangers Ah, the stuff I love talking about! As a returning judge for the World Food Innovation Awards, I bring 25+ years of commercialising 1200+ innovations across volatile global markets, combined with a governance perspective from the Industry Innovation and Science Australia and Wine Australia boards. This judging role genuinely excites me because I get to see where the industry's boldest thinking is heading. Champion innovations that solve real problems Having delivered $500 million+ in value creation across Mars, Fonterra, Mondelez, Yum! Brands and J R Simplot, I know breakthrough innovations emerge when you truly listen to what people need, not just what you think they should want. When I evaluate entries in categories such as Best Food Innovation, Best Health Innovation, Best Ingredient Innovation and Best CSR/Sustainability Initiative, I look for that authentic consumer insight combined with commercial courage. Show me innovations that scale sustainably The entries that inspire me demonstrate clear pathways from research to market reality. How does this innovation work across complex supply chains? Can it translate across different markets and cultures? I have worked across Japan, China, Thailand, New Zealand and Australia, so I recognise innovations designed for global impact from the start. Sustainable growth means serving both people and planet whilst building profitable businesses. Be courageous in your thinking Co-founding the world-first Food Innovation Centre taught me that transformative innovation requires courage to challenge conventional thinking. I want to see entries that embrace emerging technologies thoughtfully, demonstrate rigorous science, and tackle the hard problems our food systems face. The innovations that stand out show bold vision combined with practical execution. Together, through these awards, we celebrate the innovations that will transform how the world eats and drinks. Show me your breakthrough thinking. I cannot wait to see what you have created." Leah Smith Editorial assistant | FoodBev Media Having worked on promoting several really cool, new products over the last year, I’m looking for things that show that producers are really thinking outside the box. We’ve covered soup in a boiled sweet format and a chocolate spread that has functional skin benefits – applications that are truly modern and innovative. I’m hoping that my first year judging the World Food Innovation Awards will have some products that are truly out there and unique.   I am loving how companies are integrating sustainability into their new product development at the moment, so I am keen to see how producers are scaling sustainability without sacrificing on quality and taste. There are huge discrepancies in regulation across the world, so how this is being handled is also something I’m interested in. I want to see interesting, engaging packaging that is recyclable and ingredients that are fun, but also clean label and traceable. Federico Dellafiore Event director | Food, Drink & Hospitality Week This year’s IFE theme is Feeding the Future, so I am seeking entries that demonstrate a genuine commitment to the future of food and drink. The most compelling submissions will show how they are responding to changing consumer behaviour, setting new standards in sustainability, enhancing nutritional value or reshaping routes to market. Creativity matters, but it must be matched by clear, measurable impact and real-world results. Clarity of purpose is another defining factor. The brands that truly stand out have a strong sense of identity. They understand who they are, why they exist and who they serve. That focus is reflected in disciplined execution, tangible performance and a narrative that connects with audiences far beyond the shelf. In the end, the winners will be those who unite ambition with substance. Vision and bold thinking are essential, but consistent delivery is what ultimately defines market leaders. Sophie de Reynal Marketing manager | NutriMarketing Food innovation can come from anywhere – recipes, packaging, AI, technology, distribution channels or even food form. After decades of watching the industry, I’m still amazed by the creativity and imagination companies bring to the table. What excites me most in these awards is products that meet market demand so perfectly, you can’t help but think, ‘how has no one thought of this before?’ New sensory experiences are key. In today’s uncertain economic and geopolitical climate, consumers crave indulgence, memorable flavours, and sophisticated recipes with rare ingredients and striking textures. From reimagined traditions and childhood nostalgia to bold mashups, especially younger shoppers are seeking immersive, shareable food experiences that wow on Instagram. Healthy ageing: In 2018, for the first time in human history, the number of people aged 65 and over exceeded the number of children under five. By 2050, they will be twice as numerous as children under 5 and will exceed the number of 15-24-year-olds! The priority today is no longer to extend life expectancy, but to improve people's quality of life as they age. Mobility, cognitive health, emotional health, muscle mass…there are so many areas where food and beverages can play a crucial role. Convenience: Food innovation is not only a question of recipe but also a question of how the product will reach consumers’ stomachs. As consumers become increasingly mobile, food products can no longer simply wait patiently on supermarket shelves to be chosen. They must go out and meet their consumers. They must be available where and when consumers need them. They must be easy to find, buy, consume, recycle, store, transport, etc. Sustainability: As the world's population continues to grow and the climate continues to change, a new food transition seems more necessary than ever to save the planet and everything that lives on it. Reduction of carbon foodprint, use of upcycled ingredients, local products, ingredients from regenerative agriculture, renewable resources, etc. Silvia D'Alesio Food and packaging ecosystem expert I am looking for a radical convergence where inclusive eco-design and food-waste saving meet the energy of Maximalist Flavour. As a juror, my focus is not just on the 'green' credentials of a pack, but on its ability to communicate a bold, multisensory story while remaining accessible to every user. I am particularly excited to see the category crashers. I’ll be hunting for hybrid formats – like liquid-to-solid transitions or beverage-inspired condiments – that defy traditional grocery aisles. These boundary-breaking entries must successfully balance simplicity – stripping back the 'noise' to celebrate nutrient-dense transparency – with the indulgent soul of Elevated Staples. A simple pantry item, like a salt or an oil, should now feel like a premium ritual, proving that joy can be found in the everyday through superior materials and thoughtful haptics. A key theme for 2026 is heritage reclaimed. I am looking for brands that don't just 'archive' the past, but 'remix' it. This means using modern tech to honour cultural roots, creating an authenticity that feels lived-in rather than curated. This ties deeply into the Chain Reaction movement: in a world of climate volatility and ingredient shortages, innovation must taste like resilience. I want to see how packaging and flavour adapt to shifting supply chains without losing their 'maximalist' heart. Ultimately, a winning entry must demonstrate that sustainability is no longer a constraint but a creative catalyst. Whether it is a compostable food pouch or a mindful pleasure without overconsumption, the design must empower the user through inclusivity while celebrating a bold, unapologetic aesthetic. I am looking for the 10/10 that solves a complex industrial problem while delivering a moment of pure, sensory/tasty delight. Final call for entries This is the last opportunity to have your brand evaluated by the World Food Innovation Awards judging panel and to be celebrated on the global stage at IFE, ExCeL London on 30 March 2026. Final deadline: Friday, 20 February 2026 How to enter: View the World Food Innovation Awards 2026 Entry Page Entry fee: £250 +VAT (40% discount available for small businesses) About FoodBev Awards FoodBev Media awards schemes have been running for more than 20 years and are now recognised as the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com  or email awards@foodbev.com

People all over the world crave authentic food prepared with ingredients and techniques that resemble traditional cooking methods. These foods are minimally processed and taste, smell and look like what one would find in nature. But nature, let’s not forget, is vibrant and colourful.   Vegebrite colouring foods are juices and non-selective extracts derived from ripe, vivacious fruits and vegetables. They can be used as ingredients to add delightful visual colour to foods and beverages. From the widely favoured root vegetable – the orange carrot – Givaudan Sense Colour has obtained two amazing colouring solutions: Vegebrite Orange Carrot and Vegebrite Golden Yellow. These easy-to-use options are rich in bright, warm carotenes, have worldwide approval as ingredients with colouring properties and demonstrate excellent functionality across a wide range of applications, including dairy, bakery, beverages, confectionery and desserts. With familiar and friendly ingredient declarations, versatility in liquid and powder formats, and proven suitability for industrial processing, Vegebrite Orange Carrot and Vegebrite Golden Yellow are particularly well suited to heat-treated applications such as baked goods. Vegebrite Orange Carrot can be used to create rich, egg-yolk or butter-like shades, making it especially suitable for vegan bakery applications. Download the whitepaper here .

Red Bull has launched its first-ever Spring Edition, introducing a Cherry Sakura flavour to its growing Red Bull Editions range. The new variant, available nationwide in the UK, reflects the brand’s strategy of seasonal flavour innovation to drive trial and incremental growth in the flavoured energy segment. Cherry Sakura Edition, presented in a white can with subtle pink accents inspired by Japanese cherry blossoms, is designed to appeal to consumers seeking a floral, fruity twist on traditional energy drinks. According to brand research, 78% of consumers find cherry-flavoured energy drinks appealing. The launch follows strong performance for Red Bull Editions and the broader functional energy category, which continues to outpace overall soft drinks growth. Red Bull cited last year’s Peach Edition as a top-10 FMCG launch, highlighting the role of limited-edition flavours in attracting seasonal shoppers and driving repeat purchases. Red Bull is offering the Spring Edition across multiple pack formats to capture both new and loyal consumers. In addition to the traditional 250ml can, the Spring Edition is available in 355ml and 473ml cans, as well as a four-pack of 250ml cans. For the first time, the brand is offering a 473ml pack-marked can (PMC), providing an opportunity for shoppers to trade up while maintaining an accessible entry point for first-time buyers. The product is positioned as a full-sugar variant and taps into the growing flavoured energy segment, which is increasingly driving overall category growth. Retail pricing for the Cherry Sakura Spring Edition ranges from £1.75 for the 250ml PMC can to £2.85 for the 473ml plain can, with multipacks available at £6.00.

MicroHarvest has chosen Industriepark Leuna in Saxony-Anhalt as the site for a planned industrial-scale production facility for protein ingredients made via biomass fermentation. The plant is designed for an annual capacity of 15,000 tonnes and represents a mid-range double-digit million-euro investment in the region. Approximately 25 jobs are expected to be created. The company said production could begin in around two years. MicroHarvest has secured an EEW grant of up to €5.46 million from Germany’s Federal Funding Programme for Energy and Resource Efficiency in Industry to support the scale-up of energy- and resource-efficient biomanufacturing. The Leuna facility will mark MicroHarvest’s move into industrial-scale manufacturing. The company aims to expand fermentation-based protein production to support European supply resilience amid rising demand and supply chain volatility. The site was selected after reviewing around 40 locations across Europe. Katelijne Bekers, co-founder and CEO of MicroHarvest, said: “Selecting Leuna is a decisive step as we move from building the technology to building industrial capacity. This project is about strengthening European supply resilience by adding a new, scalable protein ingredient pathway that is independent of seasons and climate volatility. Leuna gives us the industrial backbone and the regional ecosystem to execute.” The plant will use agri-food side streams – primarily molasses – sourced regionally to support a short supply chain and improve supply security. MicroHarvest will collaborate with Industriepark Leuna as site operator and utilities provider, as well as regional agri-processing companies supplying feedstock. Local and federal authorities are expected to support the project through permitting and investment incentives. The company said demand visibility supports the planned 15-kilotonne annual capacity, with ongoing discussions involving multinational customers and mid-sized white-label manufacturers. The site decision follows recent commercial progress, including product launches with partners VegDog and The Pack. Jonathan Roberz, co-founder and COO of MicroHarvest, added: “Our goal was to find a site where we can focus on our core biotechnology operations rather than rebuilding industrial basics from scratch. Leuna stood out clearly". "The infrastructure quality, the utilities and the surrounding agri-processing network create the conditions for rapid execution - exactly what you need when you’re scaling a fermentation-based production system.”

Butlers Farmhouse Cheeses has officially opened a new, integrated Cheese Campus in Lancashire, two years after a fire destroyed its Longridge office and packing site, marking a major investment in automation, sustainability, and workforce development. The campus was inaugurated this week by His Majesty King Charles III. The facility consolidates all stages of production – from milk intake and grading to maturation, cutting and packing – into a single site, with a purpose-built maturation shed tailored to the requirements of the company’s hard, blue and soft cheeses, including Blacksticks Blue, Tunworth and Trotter Hill. The campus signals a significant step in operational resilience and efficiency. Consolidation into a single site is expected to cut road traffic and food miles by around 50% compared with the previous two-location set-up. The rebuild also prioritised local sourcing, with 80% of construction work carried out by Lancashire businesses, strengthening regional supply chain ties. “Rather than replacing what we lost in the fire, we have chosen to make a generational investment for the long term,” said Matthew Hall, fourth-generation owner. “Our campus represents everything we stand for – respect for our craft, belief in the resilience of our people, and a long-term commitment to doing things the right way.” The site incorporates modern technology alongside traditional cheesemaking methods, ensuring consistent product quality while enabling enhanced traceability and operational monitoring. In addition, the campus is designed to support new training and career opportunities, including roles in data science and AI, reflecting a growing trend among artisanal food producers to integrate advanced technologies into production. Despite the disruption caused by the fire, Butlers maintained supply continuity to its customers throughout the rebuild, a point of reassurance for retail and foodservice partners reliant on consistent artisan cheese production. The opening underscores the resilience of family-owned manufacturers in the UK dairy sector and highlights the potential for investing in integrated, sustainable production facilities that marry craft expertise with modern operational efficiencies – a model that may increasingly appeal to both retailers and co-manufacturers seeking stable, high-quality suppliers. The campus is now fully operational, positioning Butlers to expand output, improve sustainability performance, and strengthen its artisan cheese credentials both domestically and in export markets.

Nestlé has unveiled its first product line aimed at the midlife and older consumer segment, signalling a strategic push into the fast-growing 'healthy longevity' market. The Nestlé Vital range comprises nutrient-rich shake powders designed to support energy, strength, focus, sleep and overall vitality. The launch comes amid rising global demand for products that address the nutritional needs of an ageing population, with nearly half of the world’s population projected to be over 40 by 2040. The product portfolio includes eight shake powders in four flavours – strawberry, vanilla, chocolate and unflavoured – tailored to two consumption occasions: a Morning Routine for focus and energy, and an Evening Routine to promote sleep quality and muscle recovery. The drinks are low in fat, contain no added sugar, and include a combination of high-quality dairy and plant-based proteins, fibres, vitamins, minerals and patented bioactive blends. “Consumers are increasingly seeking solutions that help them not only live longer but also enjoy healthier lives while maintaining their strength and vitality,” said Serena Aboutboul, Head of Nestlé’s nutrition business. “With Nestlé Vital, we are responding to this fast-growing trend by combining decades of nutrition expertise with clinical research to deliver convenient, great-tasting products for daily energy, sleep and overall wellness.” Dr Isabelle Bureau-Franz, head of R&D for Nutrition, said the range reflects Nestlé’s research into metabolic health, mobility, brain function, sleep and the menopausal transition, translating these insights into accessible nutrition solutions. Nestlé Vital will launch first in Latin America this year, with expansion planned in Europe and Asia. The line represents the first innovation under Nestlé’s broader 'Smart Ageing' initiative, designed to provide science-backed guidance and routines that enable consumers to age well. For the business-to-business food and beverage audience, the launch underscores Nestlé’s strategy of targeting demographic-driven growth segments, leveraging proprietary protein technologies and clinically validated bioactives to create differentiated offerings. Healthy-ageing products represent a premium growth category with potential for higher margins, especially in regions with ageing populations and rising consumer interest in preventive nutrition.

Bosco Fonts Agri-food company Cerealto has agreed to sell its pasta business and related manufacturing assets in Spain to Portuguese food producer Cerealis, as the European private-label supplier sharpens its focus on higher-growth snacking and breakfast categories. The transaction, which includes the company's pasta facility in Venta de Baños (Palencia), is subject to approval by Spain’s CNMC and Portugal’s AdC. The divestment marks a portfolio pivot for Cerealto, which generates around €570 million in annual revenue and manufactures biscuits, cereals, snack bars and corn and rice cakes for major retailers and brand owners across Europe, the UK, the US and Mexico. Cerealto's chief executive Bosco Fonts says the agreement forms part of Cerealto’s growth strategy, allowing the group to concentrate capital and management attention on global snack and breakfast categories, where it sees greater headroom for expansion. "Our pasta business has been high-performing and value accretive, which has benefited from substantial capital investment in recent years," he noted. "We are pleased to have met a new operator who is a specialist in pasta and can continue developing the business, while retaining the employment and working conditions for our colleagues in the pasta business unit." While the pasta unit has been profitable and has benefited from recent capital investment, Cerealto indicated that the business would be better positioned under a dedicated pasta operator. For Cerealis, the acquisition strengthens its industrial footprint and scale in a category that remains structurally resilient in Europe despite pricing volatility in durum wheat over recent years. The deal reflects a broader trend among mid-sized food manufacturers to streamline portfolios and double down on core capabilities, particularly in private label, where retailer consolidation and margin pressure are driving the need for operational focus and category specialism. Cerealto says the transaction guarantees continuity of operations at the Venta de Baños site, with no anticipated changes to employment, working conditions or day-to-day activities. A transition phase will begin once regulatory approvals are secured. For customers – primarily large retailers and branded food groups – operations will continue as normal until completion. The company is backed by Davidson Kempner Capital Management and Afendis Capital Management. Financial terms were not disclosed.

Global packaging company Amcor has partnered with French organic and fair-trade brand Alter Eco to launch a recyclable paper-based packaging solution for Alter Eco’s 200g chocolate bar portfolio. Launching in France, the new packaging delivers up to 61% weight reduction compared with the previous format. The move marks a significant step in Alter Eco’s ongoing sustainability strategy, which already centres on responsibly sourced organic cacao grown by small-scale cooperatives. With packaging identified as a priority area for improvement, the brand sought to eliminate its existing cardboard sleeve and inner aluminium foil wrap while preserving the premium aesthetic expected by consumers. Working in collaboration with Swiss chocolate specialist and co-packer HALBA, Amcor supported the redesign using its AmFiber Performance Paper – a high-barrier, paper-based solution engineered to protect moisture and grease-sensitive products such as chocolate. The new packaging features a natural kraft appearance and matte finish, reinforcing Alter Eco’s authentic and organic brand positioning on the shelf. Beyond aesthetics, the solution delivers strong barrier performance against water vapour and grease, critical to maintaining product quality and organoleptic properties. The new packs are recyclable in the French paper stream, where facilities exist and align with CEPI and 4evergreen recyclability guidelines. The fibre used is FSC-certified (Forest Stewardship Council certification C176182), ensuring sourcing from responsibly managed forests.

Ferrero’s Tic Tac brand has teamed up with Dr Pepper to launch a limited-edition mint in the US, underscoring the growing use of cross-category flavour licensing in the competitive confectionery and beverage markets. The new Tic Tac Dr Pepper mints combine the soda’s signature 23-flavour profile with Tic Tac’s small-format mint, marking the latest collaboration between sweet packaged food manufacturers and beverage groups seeking incremental growth through brand extensions. The product is being rolled out initially at select retailers, with wider national distribution planned in the coming months, according to the companies. For Ferrero, which has expanded aggressively in North America in recent years , the launch represents another attempt to leverage licensed flavours to drive novelty and impulse purchases in the mint and confectionery aisle. Tic Tac, introduced in the US in 1969, competes in a mature segment where innovation cycles and limited-time offers are increasingly used to maintain shelf space and retailer interest. For Dr Pepper owner Keurig Dr Pepper, the tie-up extends the brand beyond carbonated soft drinks into pocket-sized confectionery, offering an additional route to monetise its intellectual property without expanding bottling or distribution complexity. Cross-brand collaborations have gained traction across food and beverage as companies look to tap into established fan bases and social media engagement, particularly among younger consumers. By translating Dr Pepper’s distinctive flavour blend into a mint format, the partners are targeting on-the-go consumption occasions such as commuting and travel, where portability and novelty can drive trial. "Tic Tac Dr Pepper Mints bring together two powerhouse brands in an unexpected way," said Endri Shtylla, marketing director at Ferrero.

Peak Nano has launched a development programme to create nanolayered biodegradable multilayer polymer films for food and beverage, as well as medical packaging. The initiative is supported by R&D funding from the Greater Akron Polymer Innovation Hub and will use the company’s patented NanoPlex metamaterials technology to develop a sustainable alternative to conventional barrier films while maintaining performance. Peak Nano’s proposal was selected through a competitive process that reviewed more than 40 regional submissions. It is one of eight projects receiving Innovation Hub support. The project aims to replace traditional multilayer packaging films, which often consist of tightly bonded polymer layers and additives that are difficult to recycle and can fragment over time, releasing micro- and nanoparticles into the environment. The new films are designed to deliver high barrier performance for demanding food and medical applications while enabling biodegradability. NanoPlex technology, developed at Case Western Reserve University, enables films to be produced with thousands of precisely controlled polymer layers rather than blended materials. This structure allows multiple material properties to be combined in a single film, including atmospheric control, molecular permeability, biodegradability, conductivity and insulation. Nanolayer coextrusion and biaxial orientation processes also improve oxygen and water-vapour resistance and enhance durability for converting and packaging operations. Michael Ponting, chief scientific officer at Peak Nano, said: “With NanoPlex, we can create nanolayers that let us dial in characteristics like barrier performance, mechanical strength and even degradability. This lets us tackle one of the toughest problems in packaging. We can now design biodegradable nanolayer structures that give converters the barrier and mechanical properties they need, with a much better end‑of‑life story.” The project forms part of a wider portfolio of Innovation Hub initiatives focused on bio-based materials, recyclable packaging and performance polymers. The Hub, powered by the Polymer Industry Cluster and the Greater Akron Chamber, is deploying a $42 million Innovation Hubs award and matching funds over four years to advance shared R&D priorities, establish a polymer pilot facility and support startups and scaleups developing sustainable polymer technologies. Hans Dorfi, executive director and chief innovation officer at Polymer Industry Cluster, commented: “The Polymer Industry Cluster was created to tackle shared problems that no single company can solve. Peak Nano’s films show how we can align world‑class materials science with our region’s deep expertise in polymer science and advanced manufacturing to address global environmental challenges and create new economic opportunities here at home.” During the current phase, Peak Nano and its partners will produce prototype biodegradable nanolayer film systems and test them on commercial equipment used for food and medical packaging. Later phases will include biodegradability testing, cost and scale-up modelling and development of a commercialisation roadmap to supply nanolayered biodegradable films to brand owners and converters. The company plans to leverage its Ohio manufacturing footprint and regional partnerships to bring the materials to market. Jean-Claude Kihn, co-chair of the Hub’s innovation and commercialisation committee, added: “This collaboration is about turning leadership in advanced materials into commercial reality with regional economic impact. By backing Peak Nano’s technology and scale‑up in Ohio, we’re helping translate the state’s century‑long polymer heritage into next‑generation sustainable materials and high‑value jobs." Top image: © Peak Nano