IMCD Group has officially opened a new Technical Centre in Istanbul, expanding its regional innovation and formulation capabilities across food and nutrition, pharmaceuticals, beauty and personal care and coatings and construction. Located in the Ataşehir district of Istanbul, the new facility consolidates several previously separate laboratories into a single integrated hub designed to provide formulation development, technical consultancy, pilot testing and product optimisation support for customers across Türkiye and neighbouring regions. The investment forms part of IMCD’s wider global network of more than 80 technical centres and laboratories and reflects growing demand for localised innovation support within the speciality ingredients and chemicals sectors. For the food and beverage industry, the new IMCD Türkiye Food & Nutrition Applications Laboratory will focus on supporting manufacturers in dairy, bakery, beverages, confectionery, meat and savoury categories. The laboratory combines global consumer trend insights with technical expertise to help brands optimise taste, texture, functionality and nutritional value in new product development. The facility also offers pilot trials, ingredient optimisation and ready-to-use prototype concepts intended to accelerate speed-to-market for food and beverage manufacturers. Aylin Zakuto, managing director of IMCD Türkiye, said: "Our Centre will be a chemical technology hub where customers will be able to accelerate product selection and formulation and attend technical training and seminars, leveraging IMCD’s global and local expertise to seize every local market opportunity." The centre additionally introduces a dedicated pharmaceuticals laboratory for the first time in Türkiye, serving not only the domestic market but also the Middle East, Maghreb region, Egypt, Kenya and South Africa. The pharmaceutical facility supports development across solid, liquid and semi-solid dosage forms, including active pharmaceutical ingredients and formulation support. According to the company, all development activities follow internationally recognised risk-based methodologies and Quality by Design principles to ensure robustness and reproducibility. There are also purpose-built facilities for skincare, haircare, sunscreen and hygiene formulations and development and testing for decorative and industrial paints, wood coatings, adhesives and thermal insulation systems. Headquartered in Rotterdam, IMCD Group operates across more than 60 countries and serves sectors including food and nutrition, pharmaceuticals, advanced materials and industrial solutions. The company reported revenues of €4.779 billion in 2025 and employs more than 5,200 people globally. IMCD shares are traded on Euronext Amsterdam under the ticker IMCD.

Meatly has raised £10.4 million in Series A funding to support the construction of what it says will become Europe’s largest cultivated meat production facility, marking a major scale-up moment for the continent’s cell-based protein sector. The London-based company will use the investment to build a 20,000-litre bioreactor facility in the UK capital. Fit-out is set to begin immediately, with initial product output expected in 2027. Although Meatly’s current commercial focus is cultivated meat for pet food, the company said the development represents a significant milestone for Europe’s wider cell-based food industry, where progress has largely remained at pilot or research scale. Founded in 2022, Meatly has positioned itself as one of the first European companies to move cultivated meat from laboratory development into early commercialisation. In 2024, it became the first company in Europe to receive regulatory approval for cultivated meat, later launching a cultivated pet food product in 2025. Alongside this, the company has focused heavily on cost reduction in core production inputs. It has previously reported reducing the cost of its chemically defined, protein-free growth medium to £0.22 per litre and lowering bioreactor costs by around tenfold, both key barriers to scaling cultivated meat production. The Series A round includes new backing from Oyster Bay Venture Capital, Clean Growth Fund and JamJar Investments, alongside continued support from founding investors Agronomics and Pets at Home, bringing total funding to £17.4 million. Investors said the facility build-out reflects growing confidence in the ability of cultivated meat to move from experimental production toward industrial scale manufacturing, even as initial commercial applications remain in the pet food segment rather than human consumption. Meatly said the new site will be used to demonstrate continuous, scalable production of its cultivated chicken ingredients for the UK pet food market, with the longer-term aim of proving the commercial viability of its platform technology.

Heineken Ireland is expanding its alcohol-free portfolio with the launch of two new flavour innovations under the Heineken 0.0 range: Lemon Elderflower and Nectarine Juniper. The launch is designed to accelerate growth in Ireland’s fast-growing non-alcoholic beer segment, while responding to rising consumer demand for flavour innovation and moderation-focused drinking options. Since its Irish debut in 2018, Heineken 0.0 has become one of the leading brands in the country’s alcohol-free category. The brewer said the introduction of flavoured variants aims to broaden consumption occasions and attract consumers seeking more adventurous taste experiences without alcohol. Fiona Curtin, marketing director at Heineken Ireland, said: “Our research shows that Irish consumers are curious, adventurous and increasingly eager to explore new taste profiles. As pioneers and leaders in the alcohol-free sector, we are responding directly to that demand with something fresh, flavourful and innovative, while staying true to the signature Heineken taste that our customers know and love.” The new launches arrive as moderation trends continue to gain traction across Ireland. According to Drinks Ireland, sales of non-alcoholic beer increased by 25% last year and have risen by 150% over the past five years. Heineken Ireland has invested more than €30 million in the alcohol-free category since 2018. Heineken 0.0 is now available on draught in more than 3,000 hospitality venues nationwide and has broad retail distribution across the country. Brian Malone, off trade director at Heineken Ireland, said: "The launch of Heineken 0.0 Lemon Elderflower and Nectarine Juniper shows commitment to our role as pioneers of innovation, so our customers can now choose that same great taste, with zero alcohol and enjoy satisfyingly refreshing flavours, no matter the occasion.” Both variants are double brewed to remove alcohol and are produced using the same ingredients and brewing process associated with the core Heineken 0.0 range. Heineken 0.0 Lemon Elderflower features a citrus-forward profile with bright lemon notes balanced by a crisp elderflower finish, while Heineken 0.0 Nectarine Juniper combines ripe nectarine flavours with subtle juniper for a layered, fruit-forward taste experience. Both products contain 64 calories per serving and are available nationwide in 4x330ml can multipacks through major retailers.

Go Raw has expanded into the cracker aisle with the launch of its new Snacking Crisps, a whole-seed cracker designed to highlight ingredient transparency and simplicity. The line-up debuts in four flavours: Sea Salt, Chili Crunch, Hot Honey, and Rosemary & Olive Oil. The Sea Salt variety is designed to highlight the base seed flavour, while Chili Crunch offers a spicier profile. Hot Honey combines sweetness and heat, and Rosemary & Olive Oil leans into a more herb-forward taste. All products in the range are USDA Organic, non-GMO project verified, certified gluten-free, vegan and made without common allergens. The crackers are produced using whole grains including sprouted buckwheat, puffed amaranth, and puffed quinoa, alongside sprouted seeds intended to support digestibility and nutrient absorption. The US-based seed snack brand said the new line is made with organic sprouted seeds and whole grains that are visibly embedded in each crisp. The company describes the product as a light, crunchy cracker made without complex ingredient lists or hidden additives. Unlike traditional crackers, Go Raw’s Snacking Crisps feature visible whole sprouted pumpkin and sunflower seeds throughout each piece, allowing consumers to see the core ingredients before opening the pack. Each serving contains 6g of plant-based protein and 3-4g of fibre, along with nutrients such as magnesium and vitamin E. “Most crackers make a simple decision feel harder than it needs to be,” said Maggie Quinn, brand manager at Go Raw. “You flip the bag, scan a wall of ingredients you can't pronounce and suddenly snacking feels like homework. Snacking Crisps are our answer to that. The seeds are right there on the surface – you can see exactly what you're eating before you even open the bag.” The launch marks Go Raw’s first entry into the cracker category and extends its broader 'Uncomplicate Snacking' campaign, which focuses on reducing perceived complexity in packaged foods through visible, whole-food ingredients. The Snacking Crisps are currently available at Harris Teeter, with wider distribution expected later this summer.

Snack brand Salty Dog is expanding its range with the launch of Chilli Rice Crackers. The new product features crunchy rice clusters with a chilli seasoning and will be sold in 40g packs with an RRP of £1.69. Salty Dog said the product is designed for multiple consumption occasions, including on-the-go snacking, pairing with drinks and lunchboxes. The launch adds to Salty Dog’s existing snack portfolio, which includes hand-cooked crisps, Darling Corn roasted corn kernels and flavoured nut products such as Honey Roasted, Chilli, Dry Roasted and Salted peanuts, as well as Salted Cashews. Salty Dog's co-founder Dave Willis said: "For some while now we’ve wanted to extend our fine snacking estate whilst staying true to the business’s unswerving commitment to intriguing textures, bold flavours and an unyielding crunch, taking our snacking prowess into yet another staple food crop to further enhance our prowess as a one-stop, fine snacking provider." The company also expects the product to target channels including pubs, delis, coffee shops, garden centres, canteens, airlines and vending machines.

Colorado Premium has acquired Old Hickory Smokehouse, expanding its portfolio of value-added protein products. The deal adds naturally smoked and cooked proteins to Colorado Premium’s existing sous vide and prepared protein capabilities, broadening the company’s offering as demand continues to grow for premium, ready-to-use protein solutions across the food and beverage industry. Dan LaFleur, CEO of Colorado Premium, said: “Colorado Premium is thrilled to welcome Old Hickory Smokehouse into our family. Both Colorado Premium and Old Hickory Smokehouse share a proud heritage as family-founded companies built on craftsmanship, integrity, and a deep commitment to customers. This acquisition is a natural fit, not just strategically, but culturally.” Old Hickory Smokehouse, a founder-owned business based in Lewisburg, has established a reputation for premium smoked and cooked proteins, serving customers seeking traditional smokehouse flavours and prepared protein solutions. Founder Wayne Wolf said: "Our partnership with Colorado Premium will facilitate additional investment in the Lewisburg, Tennessee facility, creating exciting opportunities for the team members who have helped our family build Old Hickory Smokehouse into the business it is today." Wolf added that his sons will continue with the business following the acquisition. The combined platform is expected to strengthen Colorado Premium’s position within the rapidly growing prepared proteins category, where foodservice operators and retailers are increasingly seeking high-quality, labour-saving protein solutions with consistent flavour and performance. Zack Henderson, chief revenue officer at Colorado Premium, said: "Old Hickory Smokehouse has built a strong reputation for quality in smoking and cooked proteins. When paired with Colorado Premium’s scale in traditional water-bath sous vide cooking and culinary capabilities, the result is a truly special platform in the protein sector.”

Hi-Chew is expanding its confectionery portfolio with the launch of the new Hi-Chew Lychee & Raspberry Stick, marking the brand’s first dual-flavour stick format in the US market. The new product will debut at the 2026 Sweets & Snacks Expo 2026 ahead of an exclusive retail rollout at Walgreens stores nationwide from 1 May through 31 July. Designed to tap into growing consumer demand for globally inspired and experiential flavours, the 2-in-1 chew combines a tart raspberry outer layer with a sweet lychee centre, creating a layered flavour experience delivered through Hi-Chew’s signature chewy texture. The launch also introduces a refreshed packaging design across the company’s stick portfolio, featuring brighter graphics, stronger flavour visibility and updated product descriptions. Teruhiro Kawabe, President and CEO of Morinaga America, said: "By pairing the internationally beloved lychee fruit with the familiar raspberry profile, this new stick offers the perfect treat for those seeking adventurous, non-traditional candy flavours." Hi-Chew said the Lychee & Raspberry Stick is positioned as a convenient grab-and-go snack suitable for sharing and everyday consumption occasions, while the exclusive Walgreens launch strategy is expected to support trial and visibility ahead of a wider national rollout later in the year. Following the exclusivity period, the product will expand to the brand’s e-commerce platform and additional retail channels nationwide. Established in the US market through Morinaga America, Hi-Chew continues to expand its portfolio across sticks, peg bags, stand-up pouches and gummies as demand grows for fruit-forward confectionery with differentiated textures and flavour experiences.

James Watson James Watson, partner at Argon & Co UK, examines how uncertainty around the EU exports deal is affecting risk exposure, operational resilience and long-term investment across the UK food and drink sector. When the UK Government unveiled its flagship EU exports deal last year, a Sanitary and Phytosanitary (SPS) agreement designed to ease agri-food trade between the UK and EU, it was framed as a turning point for post-Brexit commerce. By scrapping many routine border checks and cutting administrative burdens, the agreement aimed to reduce friction at the border and ultimately help stabilise food prices for consumers. This agreement was seen as a vital way to restore a degree of predictability to EU agri-trade. Since Brexit, many UK food and beverage (F&B) manufacturers continue to struggle with additional customs procedures, border delays and additional paperwork that complicate supply chains and add costs. For a sector operating on notoriously tight margins, even small delays can affect the shelf life of perishable goods, increasing waste and eroding profitability. Restoring smoother trade with the EU, therefore, appeared to offer much-needed relief. But warnings of poor preparation and staff shortages are already threatening to derail that optimism. The Department for Environment, Food and Rural Affairs (Defra) is urging food businesses to begin preparing for the deal, but with so much uncertainty in the air, knowing where and how to take action is challenging. While the deal is likely to be in place in mid-2027, the industry is already having to make decisions with major implications far beyond that date. A sector already under strain This turbulence around the SPS agreement is also landing at a time when the UK F&B industry is already contending with a range of structural pressures. Our recent research report, Operations Outlook 2026, highlights just how challenging that landscape has become. It found that rising operating costs – such as higher Employer National Insurance and increases to the National Living Wage – are the top challenge for 54% of C-suite leaders, while 46% of F&B leaders say workforce challenges are their primary issue. Geopolitical instability is adding another layer of risk, too. Conflict in the Middle East is fuelling uncertainty across the global fertiliser supply chain, which is threatening agricultural production costs, while rising oil prices are impacting transport and logistics costs, farm equipment, and even plastic packaging in the F&B industry. Against this backdrop, uncertainty over SPS implementation adds another variable into an already fragile operating environment. Many firms are responding by tightening their belts and delaying longer-term resilience investments. According to our research, 53% of F&B leaders are delaying technology investments until market conditions stabilise. Advanced planning systems, predictive analytics and digital transformation programmes – projects that build resilience over time but do not deliver immediate cost relief – are often the first to be paused. While this approach may protect short-term margins, it risks leaving organisations less equipped to deal with the next disruption when it inevitably arrives. Why contingency planning is becoming essential One clear lesson from the SPS uncertainty is the growing importance of contingency planning. Today, F&B manufacturers need to be prepared for multiple scenarios – whether that’s supply chain disruptions, geopolitical risks or entirely compliance requirements emerging at short notice. For agri-food businesses, even seemingly minor regulatory changes can have major operational consequences. Changes to documentation, certification or inspection procedures can quickly ripple through supply chains, so the ability to adapt and be flexible is vital. To prepare for these possibilities, some firms are turning to digital tools to stress-test their operations before disruption occurs. Digital twins, for example, allow organisations to build virtual replicas of their supply chains or manufacturing networks, so they can model the impact of extended border delays, additional documentation checks, or sudden cost increases. Leaders gain visibility of where bottlenecks emerge and how service levels are affected, before disruption impacts the value chain. Technology alone won’t solve the problem When regulations change quickly, resilience comes down to how fast you can see disruption coming, model its impact, and re-route operations. Much of this is ultimately a data and decision-making challenge. Artificial intelligence (AI) and automation are increasingly discussed in this context, as they have clear potential in managing documentation and forecasting delays. But technology alone is not enough. Many F&B manufacturers still struggle to realise value from digital investments due to low adoption, often facing resistance from employees hesitant to trust or use new tools. The industry also faces ongoing challenges to attract digital talent. The organisations that navigate uncertainty most effectively will align technology, people, and processes together – redesigning how work is done, rather than just updating the tools used to do it. In the F&B industry, leaders can also connect technology transformation to a wider purpose. When employees understand how digital tools contribute to certain goals – like safeguarding food supply, reducing waste, or improving the nutritional quality of what people eat – adoption tends to improve, and resilience becomes embedded across the organisation.

Met Foods, the producer behind dairy-free brands Nush Foods and Cocos Organic, has entered the functional wellness beverage category with the launch of Mushus, described as the UK’s first lightly sparkling skincare drink featuring vegan collagen. Mushus is positioned at the intersection of beauty, gut health and functional beverages, reflecting growing consumer demand for ingestible wellness products that combine convenience with targeted health benefits. The range debuts in two flavours, Raspberry Fizz and Pineapple Fizz, sold in 250ml six-packs priced at £20. Each lightly sparkling drink contains real fruit juice and is formulated with 3g of plant-based collagen, hyaluronic acid, clinically researched probiotic strain HU58 and organic tremella mushroom. According to the company, the formulation is designed to support hydration, skin elasticity and the gut-skin axis, while offering a vegan alternative to traditional bovine and marine collagen products. Met Foods said the vegan collagen ingredient uses a triple helix structure intended to mirror conventional collagen and claims the ingredient is up to five times more bioavailable than bovine alternatives due to its lightweight peptide structure. The drinks contain no added sugar, artificial sweeteners or preservatives and are positioned as vegan, dairy-free and gluten-free, with fewer than 20 calories per 100ml. Founder Bethany Eaton said: “I am so excited to bring Mushus to market as the first skincare drink of its kind, built around our three core ingredients. I wanted to simplify what can often feel like an overwhelming routine of supplements, and create something convenient, effective and enjoyable to take every day.” She added that sustainability and sensory appeal were key reasons for choosing vegan collagen over animal-derived alternatives. “For me, it’s about rethinking how we approach beauty and wellness, don’t take your skin supplements, drink them,” Eaton said. The launch reflects continued momentum within the functional drinks category, where brands are increasingly targeting areas such as beauty, cognitive health, digestion and immunity with ingredient-led beverage innovations. Mushus also taps into growing consumer interest in the “beauty-from-within” market, where products combining probiotics, collagen and hydration-focused ingredients are seeing rising demand among wellness-focused consumers. The company said the drinks are designed to function both as a wellness supplement and a lifestyle beverage, combining functional ingredients with a format intended to feel more approachable than traditional capsules or powders. Both Raspberry Fizz and Pineapple Fizz are intended to be consumed chilled as part of a daily wellness routine, with Met Foods positioning the range as a convenient option for consumers seeking multifunctional health support in ready-to-drink formats.

Cullen Sustainable Packaging is scaling up manufacturing operations following rising demand for sustainable fibre-based packaging solutions. The Glasgow-based business is targeting a doubling of production capacity through continued investment in machinery and infrastructure. The company currently produces around 0.5 billion packaging products annually and says further investment will support expansion across both existing and emerging markets as demand for moulded fibre and corrugated packaging continues to grow. The expansion comes amid increasing regulatory pressure on plastic packaging, with Extended Producer Responsibility (EPR) legislation reshaping packaging economics across the UK and prompting food and beverage brands to accelerate the shift toward recyclable and plastic-free alternatives. At the centre of Cullen’s latest investment programme is the launch of its new Moulded Fibre Machine 8000, a proprietary production line designed and built entirely in-house by the company’s engineering team. Developed over six months, the machine was brought online to increase throughput and support rising customer demand across key sectors, including food and drink, ecommerce, medical and industrial packaging. Unlike many packaging manufacturers that source equipment externally, Cullen designs and manufactures much of its own machinery internally, allowing greater control over production speed, output and product specifications. Machine 8000 incorporates the company’s latest belt technology, improving both efficiency and product quality, according to the business. The investment forms part of a wider £2 million infrastructure upgrade programme, which also includes enhancements to existing production lines and the installation of a new Kasemake X5 corrugate sample table aimed at accelerating packaging prototyping and customer sample development. A Cullen representative said the investment has also supported job creation at its Glasgow facility, where the workforce has expanded steadily alongside business growth over the past decade. The company operates what it describes as a closed-loop recycling system, processing more than 8,000 tonnes of corrugated waste annually and feeding the material directly back into moulded fibre production. The approach is designed to embed circularity into the manufacturing process while reducing material waste. The business is also reporting strong growth in newer market segments, where brands are increasingly seeking plastic-free packaging. Maureen Stevenson, head of marketing at Cullen Sustainable Packaging, said: “This investment is a response to real, sustained demand from our customers. The new machine ramped up quickly following launch, and we are already planning the next phase of expansion. That is what growth-led investment looks like in practice, not speculation, but response.” Serving customers across 35 countries from its 14-acre Glasgow manufacturing base, Cullen said additional capacity investments are already planned in anticipation of continued growth across sustainable packaging categories.

My/Mochi has introduced a new Cotton Candy mochi ice cream flavour. The launch adds a fan-requested option to the brand’s portfolio and aligns with growing consumer interest in nostalgic and visually playful snacks. The product combines cotton candy-flavoured ice cream wrapped in soft rice dough, creating a multi-textured snack at around 70 calories per piece. The brand positions the flavour as a nod to fairground and boardwalk-style treats. Brigette Wolf, chief marketing officer at My/Mochi, said the launch reflects the company’s focus on sensory-led snacking: “My/Mochi is all about enabling people to experience playful, sensorial joy in a snackable treat. Cotton candy is the perfect flavour for this cultural moment where people are craving treats that deliver a unique combination of taste, texture and the opportunity for engaging social content.” Wolf added that the product contains no artificial flavours, colours or dyes, consistent with the wider My/Mochi range. She also said the company prioritises taste accuracy while maintaining ingredient standards across product development. The Cotton Candy mochi is gluten- and nut-free. It is now available at retailers across the US, with an RRP of $5.99 for a six-pack.

Atlantic Grupa has invested €11 million in hydration brand Waterdrop, acquiring a minority stake and securing a seat on the company’s investment committee, deepening an existing distribution partnership across Austria, Croatia, Serbia and Slovenia. The move strengthens a collaboration that began as a regional distribution agreement and now shifts into a closer strategic and financial relationship. Through the new stake, Atlantic Grupa will gain direct insight into Waterdrop’s operations and support its long-term growth strategy. Founded in Vienna, Waterdrop develops 'Microdrinks,' compressed sugar-free cubes designed to flavour water with fruit and plant extracts. The company positions the products as a healthier and more sustainable alternative to traditional soft drinks. Production is handled in its own facility in Germany, which it says helps maintain quality control and consistency. Over the past decade, Waterdrop has expanded into a global brand with around €150 million in annual revenue. It now operates across Europe, the United States, Australia and Japan, combining direct-to-consumer sales with branded retail stores and selected distribution partners. The company runs roughly 50 physical stores in major cities, blending digital and in-store retail experiences. Its growth has also been supported by high-profile marketing partnerships, including collaborations with international sporting events such as the Australian Open and professional tennis players. Martin Donald Murray, chief executive of Waterdrop, said the investment builds on a strong existing relationship with Atlantic Grupa and adds further strategic depth to their cooperation. Lada Tedeschi Fiorio, group vice president for corporate strategy and investments at Atlantic Grupa, said the company sees strong potential in Waterdrop’s international expansion and is confident in its long-term growth prospects, particularly in European markets.