JBT Marel, a provider of automation and technology solutions for the food and beverage industry, has unveiled a newly renovated Customer Innovation Center (CIC) in Lakeland, Florida. The upgraded facility is designed to support processors across multiple categories, from fresh fruits and vegetables to ready meals, beverages and dairy, offering an immersive environment where customers can test, validate and scale production technologies in a real-world factory setting. JBT Marel operates dozens of Customer Innovation Centres worldwide, where food and beverage manufacturers collaborate directly with technical experts to run product trials, evaluate equipment performance and address operational challenges related to efficiency, quality and regulatory compliance. The Lakeland CIC serves as both a working production stage and demonstration space, showcasing integrated equipment lines and digital solutions. Customers can participate in private demonstrations, attend industry events, engage in hands-on training or explore production environments through virtual reality (VR) simulations. “At JBT Marel, we are committed to transforming the future of food in ways that create a positive impact and lasting value for our customers, our communities and the global food system,” said Brian Deck, CEO of JBT Marel. A key enhancement at the Lakeland site is the addition of a new microbiology lab, complementing revitalised analytical and wet chemistry laboratories. These facilities enable customers to evaluate product quality, safety, formulation integrity and packaging performance before committing to full-scale production. By conducting testing on-site, manufacturers can shorten development timelines and reduce downtime that would otherwise be required for in-plant testing or third-party laboratory services. The in-house lab capabilities are expected to play a critical role for processors navigating evolving food safety standards and growing consumer demand for transparency and quality assurance. Deck continued: “Our Customer Innovation Centres reinforce that mission by enabling customers to test, validate, and scale technologies that help feed the world more responsibly.” The renovation also introduced a modern, second-level, all-glass customer lounge overlooking the production floor, offering visitors a comprehensive view of live equipment demonstrations. A dedicated VR Immersive Space allows guests to experience complete production lines in operation, enhancing both training and equipment evaluation. “JBT Marel has been in Lakeland for over 84 years, growing alongside the region and supporting the local business economy,” Patrick Canning, Lakeland general manager at JBT Marel, said. “The re-imagining of this CIC not only allows for elevated guidance for our customers, but it also underscores a continued investment into the local community.” The updated centre now features three distinct equipment bays, enabling the company to exhibit more comprehensive processing lines and deliver fuller system demonstrations aligned with customer production goals. JBT Marel operates more than 50 manufacturing and distribution facilities globally and continues to expand its integrated portfolio of equipment, service, software, and application expertise.

Bunge has completed its acquisition of International Flavors & Fragrances (IFF)’s soy protein concentrate, lecithin and crush businesses. The agreement was first announced in August last year , aiming to expand Bunge’s product portfolio and capabilities in the food ingredients space. It will build on Bunge’s existing product lines, unlocking new innovation opportunities for the group in the areas of plant-based and clean label proteins. Now acquired as part of the deal are IFF’s Response, Alpha, Procon and Solec brands. Complementing Bunge’s existing protein portfolio, the agri-food business will now benefit from a more diverse range of textured, functional and powdered soy protein concentrates. This will enable development of higher-protein products across bakery, snacks, meats, meat alternatives and more, tapping into the ‘protein boom’ as consumers increasingly seek nutrition-boosted products. The deal also enhances Bunge’s lecithin offerings, which now include liquid, powdered and fractionated lecithins from soy, sunflower and rapeseed. These can be used by manufacturers to optimise the production and texture of innovations across confectionery, bakery and other categories. Bunge is a major player in the agribusiness space, with a global team of over 34,000 employees. The company specialises in grain origination, storage, distribution, oilseed processing and refining, offering a wide range of plant-based oils, fats and proteins. The acquisition – the financial terms of which were not disclosed – aligns with Bunge’s strategic growth plans and operational expertise, including its $8.4 billion merger with grain handler Viterra last year. Brian Douville, vice president of emulsifiers and proteins at Bunge, commented: “We are excited to integrate IFF’s soy protein concentrate, lecithin and crush business and welcome our new colleagues to Bunge”. “This transaction reinforces our commitment to be recognised by food and beverage customers as a partner of choice providing a diverse and reliable range of ingredient solutions to our global customers, supporting supply chain resilience.”

Bunge Global has agreed to acquire IFF's soy and lecithin business, a move that is poised to enhance Bunge's product portfolio and strengthen its position in the F&B sector. The agreement involves the purchase of nearly all assets related to IFF's lecithin, soy protein concentrate, and crush operations, which generated approximately $240 million in revenue in 2024. Bunge, a leader in agribusiness, is strategically expanding its capabilities in the food ingredients space. The acquisition includes operations that employ approximately 250 people globally and is expected to close by the end of 2025, pending regulatory approvals and customary closing conditions. Although financial terms of the deal have not been disclosed, this acquisition aligns with Bunge's recent growth trajectory, including its $8.2 billion merger with Viterra earlier this year. J Erik Fyrwald, CEO of IFF, highlighted during a conference call that the divested products were better suited for Bunge's operational expertise. “They’re highly commoditised and managed far more efficiently by Bunge than they were by us,” said Fyrwald. He noted that these products delivered only low single-digit EBITDA margins for IFF, and selling them will enable the company to focus on its more specialised isolated soy protein business – boosting both margins and innovation potential. This acquisition is expected to bolster Bunge's existing product lines, particularly in the growing sectors of plant-based proteins and clean label ingredients. Bunge's processing capabilities, particularly in soybeans, rapeseed, canola and sunflower, will allow for the development of new, innovative products that meet the increasing consumer demand for healthier, sustainable food options. With the global plant-based protein market projected to grow significantly, Bunge's enhanced product offerings will likely cater to food manufacturers looking to incorporate high-quality, plant-derived ingredients into their formulations. The integration of IFF's soy protein concentrate and lecithin products will enable Bunge to provide its customers with a broader range of ingredient solutions, enhancing their competitive edge in the food and beverage industry. The acquisition comes at a time when the food and beverage industry is increasingly focused on health and wellness trends, clean label products and sustainable sourcing. As companies navigate these evolving consumer preferences, Bunge's strategic acquisition positions it well to lead in the development of innovative food solutions. As Bunge continues to integrate IFF's assets, industry stakeholders will be watching closely to see how this move impacts product innovation and market dynamics within the food ingredients sector.

UK functional mushroom grower Urban Farm-Produce has unveiled Prepared Mane, its first range of ready-to-cook, organic lion’s mane mushroom products targeting the meat alternatives category. The range, which features both chilled and frozen products, positions itself as a whole food-based alternative to many of the ‘ultra-processed’ plant-based meat alternative options, as consumers increasingly seek cleaner labels and natural ingredients. It made its debut on 27 February with the online launch of Smoked and Unsmoked Steaks and a versatile, customisable Mince, all made using certified organic lion’s mane mushrooms grown at the company’s UK facilities. Lion’s mane, a trending functional mushroom associated with health benefits in cognitive function and mental wellbeing, can provide a simple base ingredient for meat-free innovation that benefits from positive consumer perceptions, as well as being free from common allergens soy and wheat. Urban Farm-Produce praises the mushroom for its texture, nutritional potential and ability to absorb flavour, while tapping into consumer demand for ingredient transparency and local sourcing. The product range also aims to respond to a growing need within the foodservice industry, with chefs and operators seeking meat-free solutions that are efficient to use and available in bulk quantities while meeting high standards of quality. Optional rubs and marinades are offered as a cooking aid for added convenience. Elliot Webb, CEO of Urban Farm-Produce, said: “Prepared Mane is our response to a category that’s lost touch with what vegan-friendly should be. Consumers are looking for food that’s simple, clean and recognisable, and right now, too many meat-free products are anything but.” He added: “Growing Lion’s Mane here in the UK allows us to create a meat-free solution that’s local, transparent and genuinely sustainable. Prepared Mane reflects everything we believe food innovation should be: responsible, honest and rooted in real ingredients.”

Private equity firm Warburg Pincus has agreed to invest up to $1 billion in Global Eggs, valuing the multinational table egg producer at $8 billion. The investment will be made through the Warburg Pincus Capital Solutions Founders Fund (WPCS FF). As part of the transaction, Allison Ross, principal at Warburg Pincus, will join Global Eggs’ board of directors. Founded in 2018 by executive chairman Ricardo Faria, Global Eggs operates more than 50 farms across the US, South America and Europe, with over 45 million birds. The company produces conventional, cage-free, free-range and specialty eggs and expects to produce more than 15 billion eggs this year. Global Eggs has expanded through a combination of organic growth and acquisitions. Its vertically integrated operations span pullet breeding, feed production, packaging and logistics. Faria said: "In under a decade, we have scaled Global Eggs to become the largest multinational producer and distributor of table eggs, and with Warburg Pincus' investment and ongoing support, we will accelerate our next chapter of growth in both new and existing markets". "We have proven our ability to execute in the United States, South America and Europe, and given Warburg Pincus' global reach, we believe they are the right partner to advance our long-term ambitions." Gaurav Seth, managing director and head of Capital Solutions, Americas at Warburg Pincus, commented: "Ricardo is an exceptional entrepreneur and we were aligned with his vision from day one to build on the company's strong foundation in a category supported by durable demand." Allison Ross, principal at Warburg Pincus, added: "Global Eggs has an exciting and significant opportunity ahead, and we look forward to leveraging our expertise to help the company enter new markets, drive efficiencies and strengthen its brands".

A new era for Sambuca is underway with the UK debut of Cimbroni, positioned as the first true luxury Sambuca to enter the domestic drinks market. The brand aims to reposition the historic Italian spirit within the premium and super-premium space, aligning it more closely with categories such as Tequila and Gin rather than the traditional shot-led perception prevalent in the UK. The venture marks the first move into spirits for Julian Hearn, founder and CMO of multi-million-pound nutrition brand Huel. He co-founded Cimbroni alongside Kennet Newell-Hearn, a former professional rugby player and luxury spirits enthusiast. Together, the pair are targeting a reappraisal of Sambuca’s role in the back bar and in at-home consumption. Traditionally served in Italy as a digestivo – neat, with three coffee beans (con la mosca), or alongside espresso – Sambuca has long been associated with ritual and after-dinner occasions. Cimbroni seeks to retain this cultural heritage while modernising the serve and broadening its appeal to premium spirits drinkers. Central to the brand’s proposition is a production process designed to deliver greater depth and refinement than standard Sambuca expressions. Crafted with Organic Agave and a blend of botanicals including orris root, Damascus rose, myrrh, petitgrain and elderberry, the spirit is aged for 33 days in oak – a claimed category first – to build structure and complexity. The result, according to the founders, is a notably drier, deeper and more balanced profile intended for sipping rather than shooting. Julian Hearn said: "Sambuca has unfairly garnered a somewhat cheapened reputation as a ‘shot’ drink in the UK market, and we’re here to transform that, restoring the elegance it was originally created with in Italy centuries ago." Cimbroni launches with two 70cl SKUs, each priced at £45 RRP and available initially via the brand’s dedicated website. The varieties include: Cimbroni 33 Classic (40% ABV) – Aged for 33 days in oak and infused with eleven botanicals, including cardamom, clove, liquorice, cassia bark, star anise, fennel and elderflower. Organic Agave is used to enhance texture and balance. The liquid delivers layered anise, dry oak influence and a subtle smoky finish designed for slow sipping. Cimbroni 33 Coffee (38% ABV) – A darker, more robust interpretation that builds on the Classic’s botanical base with pronounced roasted coffee and burnt caramel notes. Oak ageing contributes warmth and length, positioning the variant as an after-dinner alternative to coffee liqueurs or traditional digestifs. Hearn commented: “At its core, Sambuca embodies ritual, clarity of flavour and celebration. Cimbroni refines these elements, bringing a level of craftsmanship and luxury that the category has never seen before.” Cimbroni is now available for UK-wide purchase direct-to-consumer at an RRP of £45 per 70cl bottle.

B&G Foods has sold its Green Giant US frozen vegetable product line to Seneca Foods as part of an ongoing strategy to sharpen its focus on core brands. Effective from yesterday (2 March 2026), the sale includes B&G’s frozen vegetable manufacturing operations in Yuma, Arizona. The company will retain its frozen vegetable production facilities in Irapuato, Mexico, and has entered into a co-pack agreement with Seneca through which it will continue to produce certain Green Giant frozen products for the New York-headquartered food group. Seneca Foods is a vertically integrated US-based food processor and distributor that specialises in a range of packaged fruit and vegetable products. The company partners with over 1,600 farms and employs more than 3,000 people across its 30 locations across North America. B&G previously sold its Green Giant US shelf-stable vegetable product line to Seneca in November 2023, and the Le Sueur US shelf-stable vegetable product line to McCall Farms in August 2025. Most recently, it agreed to sell the Green Giant and Le Sieur frozen and shelf-stable vegetable product lines in Canada to Nortera Foods . The Canada deal is expected to close during Q2 2026, subject to regulatory approvals. Casey Keller, president and CEO of B&G Foods, commented: “We believe that reuniting the Green Giant US frozen product line with the Green Giant US shelf-stable product line under the ownership of Seneca Foods, one of the largest processors of fruits and vegetables in the United States, is an important next step for the future of the Green Giant brand”. Proceeds from this latest sale are expected to support the repayment of long-term debt and other general corporate purposes, such as the purchase of assets. The terms of the transaction were not disclosed. Top image: © Green Giant

JBS has officially broken ground on a $150 million expansion of its beef production facility in Cactus, Texas, marking a significant reinvestment in US beef processing capacity and rural infrastructure. The project will add a new, state-of-the-art fabrication floor and expand the plant’s ground beef room, enhancing operational efficiency and increasing overall production capacity at one of the company’s largest beef facilities. Construction is now underway, with completion expected in 2027. According to company leadership, the expansion is designed to position the Cactus facility for long-term competitiveness while creating additional opportunities for cattle producers, customers, team members and the surrounding communities. Wesley Batista Filho, CEO of JBS USA, said: “This groundbreaking marks an exciting moment for JBS USA, our team in Cactus and cattle producers. The investment reflects our long-term commitment to the US beef industry and the rural communities where we live and work.” Located in the Texas Panhandle, the Cactus plant employs more than 3,600 team members and partners closely with regional cattle producers, purchasing approximately $3.3 billion in livestock annually. “By modernising and expanding our Cactus facility, we are ensuring that our business and the thousands of families who depend on it remain positioned for success now and in the future,” Batista Filho continued. State and local officials emphasised the economic significance of the expansion for Texas producers and the broader region, with State Representative Caroline Fairly stating that the project will be transformational for the area. In addition to infrastructure improvements, JBS USA has expanded its presence in rural communities through its Hometown Strong and Better Futures programmes. Since 2020, the company has invested more than $11 million in Cactus-area projects.

The frozen aisle is getting a flavour-forward upgrade as Birds Eye expands its high-growth Chicken Shop range through a branded collaboration with Sauce Shop. The new SKUs – Buffalo Hot Chicken Wings and Honey & Chipotle BBQ Chicken Wings – are designed to capitalise on sustained demand for premium, customisable fakeaway occasions at home. Each 385g pack contains Birds Eye Chicken Shop wings paired with a dedicated Sauce Shop sachet, giving shoppers the ability to dial up heat, sweetness or smokiness to taste – a feature aimed squarely at younger, flavour-led consumers seeking restaurant-style experiences without delivery costs. The launch responds to continued growth in fakeaway missions, particularly among 18–34-year-olds, where flavour ranks as the top purchase driver in chicken-based occasions. Research shows more than half of younger shoppers actively vary flavour choices, while 40% say new flavours elevate the experience and make it feel more special. Positioned around quick service restaurant-style quality in frozen, the range delivers +28.8% value growth and +28% volume growth year on year, while recruiting new shoppers into frozen poultry. The products are designed for smaller group occasions, which account for 74% of fakeaways, and are compatible with air fryer cooking, a key purchase driver in the category. By pairing a high-performing frozen brand with a fast-growing ambient sauce specialist, the collaboration aims to drive cross-category interest, incremental basket spend and repeat purchase. Claire Sutton, marketing director at Birds Eye, comments: “Our Chicken Shop range has always been about bringing quick service restaurant-style quality into the frozen fixture and flavour sits at the heart of that. Partnering with Sauce Shop lets us bring the kind of sauces people obsess over online straight into the freezer aisle.” Sauce Shop has delivered +40.4% retail sales value growth in the past year, with significant gains in hot sauce and BBQ segments. Pam Digva, co-founder at Sauce Shop, adds: “This partnership is rooted in flavour. Pairing our best-loved Buffalo Hot and Honey & Chipotle BBQ profiles with quality wings gives people the freedom to tailor heat and flavour at home.

Health-Ade is launching a limited-edition kombucha flavour, strawberry mango chilli, as part of its spring line-up. The new variant combines strawberry and mango with a hint of chilli, offering a sweet flavour profile with a mild spicy finish. It is made with organic fruit juice and contains live probiotics and organic acids. The spicy flavour will be available for a limited time at Sprouts stores and online via the company’s website.

Tilray Brands has acquired certain assets of BrewDog’s global platform, including the brand and related IP, UK brewing operations and 11 brewpubs in the UK and Ireland, for £33 million. Tilray – a CPG company headquartered in New York and specialising in beverages, cannabis and functional F&B products – has purchased BrewDog’s UK and Ireland assets after the Scottish brewer appointed advisory firm AlixPartners to seek a new buyer last month following continued losses, job cuts and closures of ten of its UK bars. Additionally, Tilray revealed it is currently separately negotiating to acquire certain BrewDog assets in the US and Australia, expected to be finalised in approximately 30 days. The acquisition will create a $500 million global craft beer and beverage platform, and is expected to generate around $200 million in annual net revenue for Tilray as it pursues international growth into new markets. On a combined basis, Tilray said it expects to see its diversified global business reach $1.2 billion in annual revenue. BrewDog, founded in 2007, is one of the UK’s largest independent craft beer brands. It is well known for its portfolio of portfolio of craft, premium and ‘low and no’ alcohol beer brands including its flagship Punk IPA. Earlier today, it was revealed that the company had closed all of its bars for the day to comply with licensing issues related to a change in ownership. For Tilray, which offers a diverse beverage portfolio spanning craft beer, spirits, energy drinks and more, the expansion into new markets is described as a ‘strategic priority and natural next phase of growth’. The addition of BrewDog accelerates this process by providing scaled brewing capacity outside of the US, enabling Tilray to benefit from an established international distribution network alongside BrewDog’s brewpub and hospitality infrastructure in the UK and select international markets. Irwin D Simon, chairman and CEO of Tilray Brands, said: “BrewDog is one of the most iconic, mission-driven craft beer brands in the UK. It helped redefine modern craft beer through bold innovation, fearless creativity and an unwavering commitment to great beer.” He added: “Tilray’s management brings operational and strategic expertise, a diversified global beverage infrastructure and a disciplined investment approach needed to unlock BrewDog’s next phase of growth…. Through this expanded platform, we see significant growth opportunity for BrewDog through broader distribution and the ability to invest back into brand and innovation, while introducing Tilray’s complementary beverage brands into international markets.” 484 jobs have been impacted by the deal, with national lead for hospitality at UK workers' union Unite, Bryan Simpson, describing the management of the rescue sale and its impact on staff a "national disgrace". Additionally, thousands of shareholders who have invested in the business through BrewDog's 'Equity for Punks' crowdfunding scheme will be set to lose their investments following completion of the acquisition. Members of staff impacted by the job cuts were informed during a 'hastily arranged' conference call with only 25 minutes notice, Unite said, with Tilray and the press reportedly informed of the sale before workers. Sharon Graham, Unite general secretary, said: "This is a devastating day for BrewDog workers. Nearly 500 lost livelihoods while yet another corporate deal is stitched together behind closed doors." The union said it will be demanding 'urgent answers' from both Brewdog and Tilray with regards to the alleged lack of consultation with workers on redudancies, calling for full transparency around the sale process and unpaid wages.

UK savoury pastry brand Higgidy has added two new sharing quiches and a single-serve mini quiche to its range ahead of the spring 2026 season. Targeting brunch occasions, the new Shakshuka inspired Red Pepper and Greek Feta Brunch Quiche combines Mediterranean tomato and red peppers with Belazu’s rose harissa paste in a seeded, spelt shortcrust pastry topped with a Greek feta and coriander crumb. Meanwhile, the Cypriot Halloumi and Chimichurri Quiche with Chilli taps into popular world flavours, combining extra mature cheddar cheese, parsley and spinach in a free-range egg filling. Baked in a seeded shortcrust pastry, the sharing quiche is topped with Cypriot halloumi tossed in an Argentinian-influenced chimichurri sauce. Also responding to the growing interest in global flavours, the new individually sized Extra Mature Cheddar & Kimchi Quiche with Spring Onions features a seeded shortcrust pastry filled with a tangy and savoury Korean-inspired filling. It is topped with a crumb that mixes the spicy, pickled flavour of kimchi with red Leicester cheese, cayenne pepper and paprika. Like all products in Higgidy’s range, the quiches are made using free range eggs and include no artificial flavourings or colourings. The two sharing quiches are priced at an RRP of £4.60 per 400g pack, while the mini quiche is priced at £3 for a 155g pack. They will be available in selected retailers from 8 April, with wider grocery rollout throughout the month.