ADM has inaugurated its new US Central Milling Laboratory at the Specialty Manufacturing Facility in Decatur, Illinois. This facility aims to bolster the company's quality testing capabilities and support its commitment to providing high-quality flour for various applications in the food industry. The Central Milling Laboratory is equipped with state-of-the-art testing technologies and analytical tools that allow for comprehensive milling and baking assessments. By processing wheat on-site, the lab can analyse and bake approximately 30 loaves of bread daily. This hands-on approach enables ADM to evaluate flour performance in real-world conditions, ensuring that the wheat procured meets the stringent quality standards demanded by its customers. Situated near ADM's North American headquarters, the laboratory enhances collaboration with the company's Research & Development and Creation, Design and Development facilities. Currently, it supports 31 ADM facilities across North America, facilitating a unified approach to quality assurance and product innovation. Tedd Kruse, president of milling and baking solutions at ADM, said: "This facility strengthens our ability to collaborate with customers to meet evolving market needs, and it will accelerate innovation across our milling network." Kruse also highlighted the lab's role in reinforcing ADM's commitment to the Decatur community and its mission to unlock the power of nature for improved quality of life. With the ability to conduct real-time testing and analysis, ADM aims to ensure that its flour products meet the high standards expected by manufacturers and consumers alike.

Closure Systems International (CSI) has introduced the Asepti-Lok 47 38mm closure, designed to enhance the safety and efficiency of aseptically filled beverage packaging. Asepti-Lok 47 is specifically designed for PET non-returnable bottles with the 1874 finish, making it suitable for various beverages, including juices, nectars, sports drinks and liquid dairy products. Its lightweight, one-piece, linerless construction incorporates advanced sealing technology to help ensure product integrity. Key features include: Sealing performance: The closure features a three-point seal design that includes outside, top, and inside seals, aimed at preventing leakage and maintaining product quality. It weighs just 2.9g, which may contribute to material efficiency in production. Operational efficiency: CSI claims that the lube-free design can enhance bottling line efficiency and reduce maintenance needs. The closure is compatible with both wet and dry sterilisation methods, addressing the requirements for aseptic filling. Consumer handling: The design includes a tamper-evident band that provides a level of security for consumers, ensuring the product has not been compromised. The closure is engineered for easy handling, with consistent opening torques reported to improve user experience. “The Asepti-Lok 47 38mm closure demonstrates CSI’s commitment to delivering innovative closure solutions that meet the highest standards of aseptic beverage packaging,” Clint Rush, global director at CSI, commented. “This closure ensures superior product integrity while driving operational efficiency for our customers.”

Activist investor Starboard Value has taken a stake in Keurig Dr Pepper, coinciding with the company's announcement of its plan to acquire European coffee maker JDE Peet's for approx. $18 billion. This latest development, first reported by the Financial Times , follows KDP's announcement in late August regarding the JDE Peet's acquisition , which aims to enhance KDP's coffee portfolio amid increasing competition in the speciality coffee market. The acquisition is expected to lead to the separation of the merged entity’s coffee operations from its other beverage businesses, creating two distinct US-listed companies. This restructuring is intended to improve focus and operational efficiency, particularly as JDE Peet's will be delisted from the Amsterdam stock exchange following the merger. Keurig Dr Pepper's stock experienced a modest uptick of nearly 3% on Monday, rebounding slightly after a significant decline of approximately 24% since the acquisition announcement. The market's reaction reflects investor concerns about the strategic implications of the deal and its potential impact on KDP's long-term growth trajectory. While the exact size of Starboard's stake remains undisclosed, the hedge fund has engaged in private discussions with KDP's management, focusing on enhancing operational execution and restoring investor confidence. Unlike typical activist campaigns, Starboard's approach appears to be collaborative, aiming to align with management on strategic priorities rather than pursuing a public confrontation. The backdrop of this investment is particularly noteworthy given the recent challenges faced by KDP, including rising costs and increased competition in the beverage market. As consumer preferences shift toward premium coffee products, KDP's acquisition of JDE Peet's positions the company to capitalise on this trend, though it also raises questions about integration and execution risks.

UK butter brand All Things Butter has closed its third investment round, raising over £2 million to support its international growth and expansion into new categories. The round follows the brand’s recent expansion into the Middle East, alongside the launch of its latest innovation, Truffle Butter. At the end of this year, the brand plans to rebrand to All Things Dairy, in preparation of an expansion beyond the butter category in early 2026. This latest funding raise was led by venture capital fund Rose Street Capital, supported by investment firm Access Industries. It follows an earlier round of funding completed in April 2024 of £2.2 million, supported by Active Partners, alongside Hollywood producers Josey McNamara and Thomas Ackerley. In addition to supporting the brand’s growing UK distribution, the investment is earmarked to create an international supply chain to reach American and additional Middle Eastern markets. All Things Butter’s recent entry into the Middle East came through a partnership with retailer Spinney’s across the United Arab Emirates. The brand expects to launch into the US next year, alongside broadening its product portfolio. Aiming to highlight the versatility of butter to consumers, All Things Butter’s current ten-strong product line-up includes classic salted and unsalted varieties, as well as flavoured options across both sweet and savoury, including paprika, chocolate and cinnamon bun variants. The brand targets younger consumers, with data showing that 50% of its consumers are under 45. It utilises social media, content, influencer and other marketing partnerships to speak to younger, lapsed consumers, with the aim of bringing them back into the butter category. Toby Hopkinson, co-founder of All Things Butter, commented: “Nearly two years since launch, we are incredibly grateful for the commitment from our new and existing investors who allow us to accelerate our journey even further. We have a mission to create butter for everyone and have an exciting year ahead for All Things Butter.”

UK gut-friendly food brand Bio&Me has launched Daily Boost Fibre + Protein bars, specially developed to appeal to female consumers. The brand said its bars were developed with women in mind – its core consumer – addressing an unmet need for snacks that combine protein and fibre while offering a ‘less male-oriented alternative’ to many protein bars currently on the market. Jon Walsh, Bio&Me co-founder and CEO, said: “Protein is an area with significant growth potential, but historically the space has been dominated by male-oriented, sports-led brands that are heavily protein-focused, and that aren’t always great for your gut health either”. Aiming to address this, each of Bio&Me’s 40g bars provides 9g of protein and 10 diverse plant-based ingredients, including wholegrain oats, dates, pumpkin seeds, carrots and extra virgin olive oil. They are launching in two varieties: blueberry and cocoa. The bars contain just 5.2g (cocoa) and 6.3g (blueberry) of naturally occurring sugars. This aims to differentiate the brand among other options within the protein and snack bar market, which Bio&Me noted sometimes contain as much as 30% sugar. The HFSS-compliant bars are vegan-friendly, gluten-free and contain no artificial ingredients, sweeteners or palm fat, appealing to those seeking more ‘natural’ and less processed options. Bio&Me co-founder, Megan Rossi, commented: “So many protein bars on the market are laden with added sugars or non-sugar sweeteners like sucralose and stevia which the World Health Organization now cautions against, along with emulsifiers, palm fat and more – all of which are Ultra Processed Food red flags, and go against fundamental gut health principles”. “We’ve worked hard on development to elevate the health standard of protein bars. These new bars not only deliver on protein, but also the too often forgotten about, yet equally important nutrient, fibre, sourced from a diverse range of plant ingredients.” Rossi said the brand aims to bring the “protein:fibre” index into the spotlight, an area she studied in her PhD as being a key predictor of health outcomes as opposed to isolated nutrients. Both variants of the new bar line will roll into Tesco stores from today (13 October), followed by Waitrose and Holland & Barrett from 23 and 20 November respectively, with an RRP of £3.35 per 3x40g multipack. Tesco will also stock single bars, priced at £1.40 per bar.

A new US food-tech company, Lasso, has been launched by the team behind plant-based meat start-up Tender Food, supported by $6.5 million in new funding. The Tender Food brand – which produces clean label and plant-based alternatives to pork, chicken and beef – will become just one of several other brands, soon to be announced, under Lasso’s broader portfolio. Aiming to create a new generation of healthier foods, Boston-headquartered Lasso is built on the company’s proprietary technology, Lasso SpinTech. The system uses physics to weave together protein and fibre, aiming to create new consumer products that were ‘previously unattainable’. Mike Messersmith, Lasso’s CEO, said: “Consumers are no longer accepting the status quo in packaged food. Evidence of that is everywhere from the MAHA movement to vocal pushbacks on ultra-processed foods, and the influence of GLP-1 therapies on consumption patterns and preferences.” While the industry needs new solutions, Messersmith said it has been “handicapped by antiquated processing machines invented over 100 years ago – and wholly ill-equipped to meet the needs of consumers in 2025”. “At Lasso, we want to use our technology to step into that void and create progress,” he added. “Our patented technology offers new ways of creating protein and fibre-rich foods with clean labels and competitive cost structures that will jumpstart major momentum in growing categories across the grocery store.” Guided by Messersmith, the team has been deploying its commercial-scale technology over the past year to create clean label innovations beyond the technology’s first plant-based meat application under the Tender Food brand. These include protein-rich snacks and pet food. The $6.5 million in capital was led by Rhapsody Venture Partners, with participation from Safar Partners, Claridge Venture Partners and others. It will enable Lasso to commercialise its technology across new, high-growth food categories. Lasso originated at Harvard University’s Wyss Institute, where founders Kit Parker, Luke MacQueen, Christophe Chantre and Grant Gonzalez invented – and spent seven years refining – their novel food processing technology. They describe the tech as an ‘advanced cotton candy machine’ – according to the team, it is versatile and cost effective, capable of creating nutritious and tasty goods with ‘exceptional’ texture from ‘nearly any ingredient’. Since, Lasso SpinTech has seen the launch of its first brand application, Tender Food, in 2020, and has scaled from a countertop system in a lab to a commercial-scale system producing hundreds of thousands of pounds of product annually. The system eliminates the need for high heat, excessive sugars or artificial additives. It is also compact (around the size of a washing machine) and uses less energy than a toaster oven, reducing operating cost and boosting efficiency. Messersmith described the funding raise as a “major milestone” for the newly formed, wider food-tech group, commenting: “We are on the cusp of introducing truly innovative new foods made of simple ingredients that everyone understands – both through brands we create and in working with global partners to bring new products to market through licensing agreements.” “There is nothing on the market that can match what Lasso can achieve with this technology. We are thrilled for people to taste these new products and take this business to a whole new level.”

A new network, led by the University of Southampton in the UK, aims to identify opportunities and barriers to growing more climate-resilient crops for the nation’s food supply. The project, named Novel and Underutilised Crop Network (NUCNet), will bring together researchers from around the UK in a coordinated effort to accelerate research into the local growth of lentils, chickpeas, sunflowers and other crops. It includes researchers from the Universities of Southampton, Dundee, Reading, and the National Institute of Agricultural Botany. The project has secured £645k of funding from the Biotechnology and Biological Sciences Research Council (BBSRC), part of the government’s UK Research and Innovation body. Researchers will work with farmers, retailers and community groups to see how we can utilise crops that are rarely grown in the UK today, but could be crucial to the nation’s future food security. Currently, UK farming is heavily reliant on a small number of crops including wheat, barley and oilseed rape. Extreme weather and new pests brought about by climate change could damage harvests, threatening the UK’s food security. As billions of pounds have already been lost due to floods and droughts, the network explained that diversifying what the UK grows and adding crops that are more resistant to extreme weather can make British farming more resilient. The new network aims to bring together experts around the country already working on this, stimulate new research activity and influence policy. It will engage with key stakeholders across the value chain, and is particularly interested in engaging with young people, who it describes as ‘the generation at the forefront of climate change who will experience this transition first-hand’. Mark Chapman, professor at the University of Southampton and the project’s lead, said: “There are a lot of unknowns about how this transition might take place, from the practical challenges facing farms to whether it is economically viable”. “The new network will coordinate research efforts to provide evidence for system level change to the UK food system. Crucially, this means engaging directly with producers, supermarkets and communities to understand their perspectives.”

Carnation, a brand under Nestlé, has launched its latest product: Pistachio Flavour Drizzle. The premium dessert sauce is designed to cater to the burgeoning market for innovative dessert toppings and flavour enhancers. Pistachio Flavour Drizzle combines a rich, roasted pistachio flavour with a smooth, creamy condensed milk base, making it a versatile addition for both commercial and home bakers. The new drizzle aims to elevate a range of desserts and beverages, providing food service operators with a convenient way to enhance their offerings. Pistachio Flavour Drizzle can be used to: Enhance desserts: Drizzle over pancakes, cheesecakes or ice cream sundaes to add a gourmet touch. Create dipping sauces: Serve alongside churros or fruit salads for an unexpected twist. Elevate beverages: Use as a decorative element on lattes, frappes or milkshakes, appealing to consumers seeking Instagram-worthy presentations. Danielle McAreavey, head of marketing for Carnation UK & Ireland, said: “The drizzle range is so quick and easy to use that you’ll be able to serve up impressive treats for friends and family every time”. This emphasis on convenience makes the new product particularly attractive to busy foodservice professionals looking to streamline their dessert offerings. Pistachio Flavour Drizzle will be available at major retailers including B&M, Home Bargains and online via Amazon starting mid-October. This launch expands Carnation's existing range, which includes popular flavours such as caramel and chocolate fudge, reinforcing the brand's commitment to innovation in the dessert market.

Butter Bike, the UK's challenger nut butter brand, is adding some festive flare to the spreads category with the launch of its latest seasonal line-up. Leading the range is a limited-edition Sage & Onion Stuffing Peanut Butter – a crunchy blend of deep-roasted, high-oleic peanuts infused with savoury herbs, garlic and crispy onion. The brand is also rolling out Gingerbread and Chocolate Orange flavours, aimed at capturing the demand for new twists on festive favourites. "This seasonal collection offers something truly unique and exciting for both adventurous home cooks and consumers looking to indulge in festive flavours," said Butter Bike founder Jeni Reeve. "We're confident these bold, premium products will stand out on shelves and delight shoppers." Crafted in the UK, the new peanut butters are vegan, gluten-free and packed with protein. The range is also free from added oils, artificial flavours and refined sugars. The Sage & Onion variety, in particular, is poised to be a conversation starter at holiday gatherings, blending savoury herbs and spices with the brand's signature crunchy peanut base. "Butter Bike is really pushing the boundaries of what consumers expect from nut butters," said industry analyst Mei Tanaka of London-based research firm Foodcast. "These limited-edition products tap into growing demand for unique, premium spreads that can elevate home cooking and gifting." Butter Bike's seasonal innovations come as the brand continues to disrupt the UK spreads category with its focus on bold flavours, natural ingredients and eye-catching design. The company has quickly gained distribution in major retailers like Selfridges and Whole Foods, as well as independent grocers across the country. "Butter Bike is really tapping into evolving consumer preferences for speciality, artisanal nut butters that offer an elevated experience," added Tanaka. "This festive line-up should help the brand further strengthen its position as a go-to challenger in the spreads aisle."

Glass Recycling Coalition (GRC) and the Glass Recycling Foundation (GRF) have officially merged under the GRF banner. This merger aims to create a streamlined organisation that will enhance the effectiveness of glass recycling initiatives across the US, particularly benefiting the food and beverage industry, which relies heavily on glass packaging. The newly unified Glass Recycling Foundation will serve as a single point of access for grants, industry programmes and technical resources, addressing critical gaps in the glass recycling supply chain. By consolidating efforts, the GRF intends to improve material recovery rates and quality, which are essential for food and beverage companies seeking sustainable packaging solutions. “Glass is infinitely recyclable and represents a valuable commodity for community recycling programmes,” said Scott DeFife, president of GRF. “By merging our organisations, we can more effectively unlock that value – scaling projects, enhancing material quality and ensuring that communities have the necessary tools to recycle more glass.” The merger is expected to streamline communications and consolidate grantmaking processes, making it easier for stakeholders in the food and beverage sector to access funding and technical assistance. The joint leadership team, comprising experts from both organisations, will oversee an expanded portfolio of projects, including a Materials Recovery Facility (MRF) certification programme and various data tools aimed at improving recycling practices. All existing projects and commitments will continue without interruption, ensuring that current grants are honored and that the mission to bolster US glass recycling remains steadfast. This continuity is crucial for food and beverage companies that depend on reliable recycling systems to meet their sustainability goals. “The coalition and foundation have always shared the same vision,” DeFife added. “Now, under one name, we can eliminate duplication, amplify successful initiatives and extend the reach of programmes that are already making a positive impact.” As the food and beverage industry increasingly prioritises sustainability, the merger presents an opportunity for companies to engage with a more robust framework for glass recycling. With consumer demand for eco-friendly packaging on the rise, access to improved recycling resources can help brands enhance their sustainability profiles and reduce their environmental footprints. Effective immediately, all future announcements, events and resources will be available through GRF. Stakeholders can expect updated branding and communication materials across GRF’s website and newsletters, reflecting the unified organisation’s commitment to enhancing glass recycling efforts. GRF is a non-profit organisation dedicated to raising and distributing funds for projects that address gaps in the glass recycling supply chain across the US. Supported by a network of sponsors and partners, GRF aims to advance glass recycling solutions that benefit communities and industries alike.

Taghleef Industries, a manufacturer of flexible packaging solutions, has unveiled a comprehensive rebranding and expansion of its Nativa product line, positioning itself at the forefront of sustainable packaging innovation. Originally introduced in 2010, Nativa has evolved from biaxially oriented PLA films into a robust portfolio that meets the increasing demands for high-performance, sustainable packaging solutions. With the addition of new materials like polyhydroxyalkanoates (PHAs) and enhanced barrier technologies, Nativa is set to meet new industry standards for biobased and biodegradable films. The updated Nativa portfolio features several product families, each designed to address specific market needs, including: Essential: PLA-based, biobased and industrially compostable films suitable for a wide range of applications. Premium: High-quality biobased solutions tailored for luxury products. Plus: Home compostable films made from a biopolymer mix, ideal for various applications. Protect: High barrier solutions for specialised applications, including: -Protect Essential: PLA-based, industrially compostable films with high barrier properties. -Protect Plus: Home compostable films with enhanced barrier features. Nativa films are designed to cover a wide range of food and non-food packaging applications, using existing converting and packaging technologies. This expansion not only enhances product offerings but also reinforces Taghleef's goal of making sustainability an industry standard rather than an exception. “The transformation of Nativa signifies our dedication to sustainable innovation and our leadership in the packaging industry,” said a spokesperson for Taghleef Industries. “As consumer preferences shift towards more sustainable solutions, Nativa is poised to meet these challenges with cutting-edge biobased and biodegradable films.” The films contribute to improving the sustainability of modern packaging by offering consumers options that reduce greenhouse gas emissions and post-consumer waste. These films have earned certifications such as the OK biobased-4 stars by TÜV Austria and approval for industrial composting according to the EN 13432 standard by DIN CERTCO. Once used, Nativa films can be disposed of in organic waste, where they biodegrade within six months under industrial composting conditions, turning into CO2, water and humus a nutrient for soil. However, if separate collection of organic waste is unavailable, these films can also be disposed of in residual waste and incinerated, producing renewable energy. While mechanical and chemical recycling of PLA is technically feasible, it is not yet economically viable. With a manufacturing presence in eleven countries and a production capacity of 500,000 metric tons of specialised films, Taghleef Industries continues to enhance its market position through research and development.

JDE Peet’s has unveiled a newly transformed innovation laboratory in Utrecht, the Netherlands, designed to accelerate the development of next-generation coffee products. This state-of-the-art facility reflects the company’s commitment to customer-led innovation and reinforces the strategic role of its global R&D centre. The innovative laboratory features a modular design that allows teams to rapidly create and test new coffee products, processes and packaging materials. The investment in this facility complements the recent opening of another innovation centre in Joure, also in the Netherlands, which focuses on advanced extraction and freeze-drying technologies, marking a combined investment of €8 million. Key areas of focus for the innovation lab include single-serve capsules, ready-to-drink formats, instant coffee and sustainable packaging solutions. The lab is also equipped with advanced processing systems aimed at reducing energy consumption, aligning with JDE Peet’s Common Grounds sustainability goals. Carolyn Adams, chief R&D officer at JDE Peet’s, said: “We’re proud that our next generation of coffee innovations will be developed in the home of our oldest and most beloved brands – Douwe Egberts". He continued: "Coffee is one of the most exciting and fast-evolving consumer categories, with new flavors and formats emerging almost every week. The agile, modular setup of our innovation lab enables us to rapidly respond to consumer insights and quickly scale new flavours and formats – whether hot, cold, wet or dry – to full factory production.” The lab is equipped with high-precision grinders, capsule fillers for single-serve espresso, and cutting-edge freeze-drying systems, including a -40°C freezer for next-generation instant coffee. Recent successes from this facility include the development of non-dairy creamers with improved nutritional profiles, energy-efficient roasting methods and home-recyclable paper packaging for freeze-dried instant coffee.