The European Food Manufacturing Summit proved to be a cornerstone event for the food and beverage manufacturing industry. Held on 29-30 April at the Plaza Hotel Düsseldorf in Düsseldorf, Germany, the summit convened senior leaders for two days of strategic dialogue, high-impact networking and exchange of critical insights shaping the future of F&B manufacturing. This year’s programme offered deep engagement across key topics – from supply chain resilience and food safety and quality to operational excellence and innovation. We’re deeply grateful to all who helped make this year’s gathering so impactful. A special thank you to our emcees, speakers and sponsors whose expertise and presence brought cohesion, energy and momentum to every session. It was an honour to have you lead the conversations. Day 1: Opening the summit with fresh ideas and insights The summit kicked off with welcoming remarks from its hosts, Yvan Tomaselli, global head of food safety at Nestlé and Rodney Jack, editor at Food and Drink Technology. Noeleen Donegan, chief operating officer for Europe at Kerry, delivered the opening keynote, 'Operational excellence: Designing for agile, consistent and compliant food manufacturing at scale'. Noeleen highlighted how food and beverage manufacturers can improve agility, consistency and compliance by redesigning end-to-end processes, reducing production bottlenecks and building stronger standards for high-mix manufacturing environments. The session also explored how quality-by-design, connected plant data and continuous improvement can help teams protect product integrity, reduce downtime and respond faster to changing demand, labor pressures and food safety expectations. Ryohei Tsuji, executive corporate officer, president and chief operating officer at Kikkoman, delivered an excellent plenary on how food and beverage leaders can blend deep heritage with modern science to drive meaningful innovation. His session explored how Kikkoman is decoding “oishisa” beyond taste, using data to turn intuition into a scalable innovation asset and bridging R&D with mass production through more agile industrial launch strategies. It was a standout session that offered a thoughtful look at how tradition and innovation can work together to shape the future of food manufacturing. Rounding out the morning, Abdallah Maazi, sales director for France at Uncountable, took the stage for an insightful session on building closed-loop quality from formulation through batch release. He shared how consolidating food R&D and QC into a single structured data environment can improve formulation optimisation, scale-up, product approval and audit readiness, while giving teams the visibility needed to spot trends, anticipate quality issues earlier and support more efficient, AI-ready operations. The morning set an energising tone for the summit, with practical insights and forward-looking discussions carrying into the networking break and structured 1:1 meetings. Attendees used the momentum to build new connections, exchange ideas and continue the conversations sparked throughout the opening sessions. Expert-led sessions: Mixing quality, performance and innovation Attendees broke into two focused streams – process optimisation and quality & safety – enabling smaller, more targeted conversations around the operational strategies that matter most to their organisations. In the process optimisation stream, Sandra Irene Jørgensen, VP, of product and innovation at Arla Foods, shared an insightful session on the role food producers must play in supporting public health. Her presentation explored how companies can redesign product portfolios around nutrition, encourage healthier food habits and collaborate across the wider food system to make better choices more accessible, desirable and easier for consumers. Across the hall in the quality & safety stream, Paulo Simonetti, SVP of operations for Europe, and Rodrigo Cerejeira, director of manufacturing excellence for Europe and Africa at Barry Callebaut Group, explored how integrated working systems can drive measurable improvements in line performance. Drawing on a recent case study, they shared how stronger process controls, real-time data, traceability and cross-functional collaboration can help teams improve consistency, reduce variability and keep quality at the center of manufacturing excellence. The morning sessions concluded with two focused workshops. Rossen Ivanov, managing director for EMEA at Armstrong International, explored how Circular Thermal can help food and beverage manufacturers improve energy efficiency, reduce primary energy use and unlock heat recovery opportunities. In parallel, Lukas Biedermann, co-founder of Sparetech, led a session on scalable MRO, highlighting how connected spare parts data, inventory transparency and cross-functional workflows can reduce surplus stock, mitigate risk and free up working capital. During lunch in the exhibition hall, attendees joined small-group Lunch & Learn roundtables hosted by AICON X-RAY, TraceGains, Spirax Sarco, EZ Factory and Velotic. The sessions covered intelligent inspection and full quality assurance; cross-functional NPD as a driver of faster innovation and lower risk; right-sizing the thermal foundation of production ecosystems; operator-led performance gains through accessible digital tools; and smart factory strategies that connect plant-floor execution to boardroom priorities. Day 1 afternoon highlights: A recipe for smarter F&B manufacturing Kicking off the afternoon, Sagi Ben Rimon, VP of operations at Strauss Group, examined what it takes to build efficient, sustainable operations across a multi-category food and beverage business. He highlighted the value of streamlined structures, Centers of Excellence, aligned execution, people-focused transformation, automation and digitisation in driving agility, consistency and long-term growth. In the quality & safety stream, Roberto Buttini, VP of global quality, food safety and R&D strategy at Barilla, delivered a forward-looking session on reimagining quality and food safety through digital transformation. He highlighted how standardised processes, strong data governance, real-time analytics and operator-focused adoption can improve transparency, accelerate issue resolution and strengthen consumer trust. The afternoon continued with workshops on the technologies and facility strategies shaping the next generation of food production. Sonja Meijerink, CCO at Cobotx, explored how cobots can deliver practical impact on the factory floor, from palletising and case packing to easing repetitive tasks and scaling automation across multiple lines. While Tobias Rosenbaum, managing director at IE Food, examined the future food factory, highlighting smart design, scalable logistics, sustainability, digital planning and risk management in complex production environments After a second networking break, 1:1 meetings and a happy hour sponsored by Inexto, attendees reconvened for the final plenary session. Sebastian Gottschalk, SVP of supply chain strategy, technology and operations excellence at Barry Callebaut Group, led 'Transforming Global Supply Chains Through Customer-Centric Operations'. He shared insights on resilience, customer-centric network design, functional excellence and end-to-end value creation from bean to bar. Day 1 closed on a high note with a final panel discussion on “Overcoming barriers and scaling innovations in process optimisation'. Sebastian Gottschalk of Barry Callebaut Group, Marcin Klimas of ARYZTA QSR, Silviu Calin of FrieslandCampina, George Chantoumakos of Coca-Cola HBC and Paul Lammers of Nestlé shared perspectives on breaking down barriers to technology adoption, balancing cost with long-term innovation, strengthening workforce readiness and scaling new processes through digitalisation, AI, sustainability and cross-functional collaboration. The day concluded with a vibrant Networking Drinks Reception, with lively conversations to close out a high-impact first day. Day 2: Powering the future with quality, innovation and operational intelligence Day 2 began on a high note with an inspiring keynote from Carla Serpa, chief quality officer at The Magnum Ice Cream Company, who shared her perspective in “Quality, trust and transformation: Building the future of food manufacturing”. Her session explored how quality is evolving from a compliance checkpoint into a strategic driver of innovation, resilience and consumer trust, with AI, digitalisation, predictive analytics and stronger supplier partnerships helping manufacturers improve consistency, traceability, sustainability and long-term operational excellence. The momentum continued with Christian Borg, VP of sustainable operations tower at Oatly, who presented 'Innovating sustainable operations across the food value chain”. He explored how responsible sourcing, regenerative practices, lower-carbon logistics, resource-efficient factories and circular thinking can help food and beverage manufacturers build more sustainable, credible and future-ready operations. To close out the morning, attendees moved into two engaging workshop sessions focused on workforce modernisation and real-time quality intelligence. In room 1, Tommy Schroeder of Indeavor and Paula Wilkinson of Nestlé shared Nestlé’s journey from Excel-based scheduling to a centralised labour operations model, while in room 2, Maximiliano Moreira and Hauke Rapold of Mettler Toledo explored how connected quality metrics, sensor integration and science-backed weighing practices can support stronger consistency, compliance and data-driven decision-making across the food value chain. The mid-morning break gave attendees a chance to continue the conversation beyond the stage, reconnect with exhibitors and exchange perspectives with peers. With fresh insights from the morning sessions, participants headed into the afternoon energised for the discussions ahead. From plant floor to plate: Raising the bar on F&B manufacturing The afternoon programme resumed with a highly insightful plenary from Marie Suzette Joachim, VP of health and safety at McCain Foods, on redefining safety excellence in food manufacturing. Her session highlighted the critical role of leadership, continuous improvement, change management and smart factory technologies in building safer, more resilient operations across thermal processing, packaging, sanitation and other high-risk environments. Attendees then moved into two focused workshops exploring how smarter factory visibility and workforce readiness are shaping the future of food manufacturing. Finn Boysen, chief revenue officer at NavVis, shared how spatial intelligence and accurate 'as-is' plant data can improve collaboration, reduce risk and support more sustainable production planning, while Rick van Echtelt, CEO of AG5, highlighted how digital skills visibility can strengthen compliance, reduce errors and ensure the right people are prepared for the right roles. The energy continued across the dedicated stream sessions, with Yvan Tomaselli, global head of food safety at Nestlé, examining how stronger raw-material qualification, in-process controls, traceability and data-led insights can help manufacturers protect food safety against rising risks such as mycotoxins and climate change. In the quality & safety stream, Nada Galesne-Armand, group director of quality at Refresco, explored how global beverage manufacturers can move beyond compliance by building a 'quality-always' culture rooted in leadership engagement, continuous improvement and shared ownership across every plant. Over the summit’s final lunch, attendees took part in focused Lunch & Learn roundtable discussions covering some of the most timely topics in food and beverage manufacturing. Led by speakers from Dr. Oetker, AAK, NoPalm Ingredients and Nomad Foods / iglo, the discussions explored sustainability across manufacturing, smarter quality systems, protein supply chain resilience and AI-powered digitalisation on the factory floor. Wrapping up with bold perspectives on people, planning and progress Attendees also had the opportunity to hear from an inspiring women in leadership panel featuring Leila Abdli, director of quality and food safety at ADM; Marie Suzette Joachim, VP of health and safety at McCain Foods; Chrystel Stouvenel, plant director at JDE Peet’s; and Carla Serpa, chief quality officer at The Magnum Ice Cream Company. Their thoughtful discussion on mentorship, visibility, inclusive leadership and diverse perspectives was a powerful reminder of the role strong women leaders play in driving innovation, strengthening teams and shaping more equitable pathways across food manufacturing. Johnny Petersen, VP of planning at Tine SA, shared valuable insights on optimising planning to build more resilient supply chains. His session explored how food manufacturers can balance shifting customer demand with long-term production needs by improving forecasting, strengthening cross-functional visibility, connecting planning with manufacturing and commercial teams and aligning sustainability goals with capacity planning. The day concluded with a dynamic panel on shaping the future of food manufacturing for SMEs and innovators. Featuring Thomas Brinkmann of GAEA Products, Andres Cuka of Marbelize, Jeroen Hugenholtz of NoPalm Ingredients and Marion Schaefer of AAK, the discussion explored how emerging and mid-sized companies can navigate market volatility, finance innovation, overcome regulatory barriers, build resilient supply chains and scale through strategic partnerships in a rapidly changing food landscape. From farm to future: A look at what’s next in F&B manufacturing The European Food Manufacturing Summit brought together senior leaders for two energising days of fresh ideas, meaningful connections and timely conversations shaping the future of food and beverage manufacturing. With momentum already building for next year, including familiar voices set to return to the stage, we look forward to welcoming the industry back for another standout summit in 2027. Secure your place and join the conversations driving what’s next in food & beverage manufacturing. Learn more and reserve your seat here.

UK flavour house I.T.S has launched a new caramelised banana flavour solution, tapping into the rise of what it calls ‘one of summer’s biggest flavours’. The company highlighted Tastewise data showing that in the UK, social media conversations about caramelised banana rose by 24% between June 2024 and June 2026, while banana product launches with protein have seen 103% yearly growth and with fibre, 129%. I.T.S pointed to the success of Starbucks’ Caramelised Banana Matcha Latte in fuelling the summer flavour trend, noting that caramelised banana is one of its current most requested flavours from customers connecting banana to health and wellness – even in indulgent categories such as bakery and desserts. The new flavour solution blends sweet, ripe banana with ‘gooey’ caramel and warm cooked notes, creating a rich and indulgent flavour profile suitable for a wide range of applications. These include flavoured milk and milk-based drinks as well as plant-based alternatives, bakery, ice cream and desserts, porridge and breakfast foods, protein powders, shakes and snack bars. Paschalina Papadogkona, senior performance, health and wellness specialist from I.T.S, commented: “With their well-known nutritional benefits, bananas are having a renaissance, but consumers are increasingly seeking flavours that take banana into a more indulgent space. These include roasted banana, baked banana, banana bread and, the most requested from food and drink manufacturers, caramelised banana.” She added that I.T.S wanted to keep banana “at the heart of the profile” but with added depth, warmth and richness, aiming to provide “a much more sophisticated option than Banoffee” that works well across many applications. Banana flavours are also gaining traction in the US, with plant-based beverage brand Califia Farms recently launching new Banana Crème Almond Milk Latte and Organic Banana Crème Almond Milk Coffee Creamer products in response to the trend. The brand noted that banana-flavoured lattés and café-inspired at-home recipes are growing in popularity on social media platform TikTok, bringing a 'fun and fresh twist' to coffee and creamer aisles.

Americana, the American-inspired bakery brand from Lantmännen Unibake UK, has expanded its foodservice portfolio with the launch of the Gourmet Black & White Seeded Burger Bun, designed to help operators capitalise on demand for premium burger experiences. The new 4-inch brioche-style bun has been developed for quick-service restaurants, pubs and restaurants, combining a premium glaze with black and white sesame seeds to create a distinctive appearance while delivering the soft texture associated with brioche. According to Lantmännen Unibake UK, the launch responds to continued growth in the UK burger category, with operators increasingly seeking menu innovations that justify premium pricing without increasing kitchen complexity. The company cited its own consumer research, which found that more than half (52%) of respondents described the bun as "visually appealing" on first impression, while 32% associated it with high quality and 31% with a premium or gourmet offering. The research also found that, when shown a range of burger buns, 36% of consumers consistently selected the black and white seeded brioche over classic sesame, plain brioche and glazed alternatives. Holly Holt, brand manager at Lantmännen Unibake UK, said: "Consumers eat with their eyes and first impressions sell burgers. Consumers are looking for eating experiences that feel special and are worth the spend, and the new Gourmet Black & White Seeded Bun gives operators that wow factor straight from the box, with no extra prep, skill or cost in the kitchen. For busy kitchens under pressure on margins, it is a simple way to elevate a burger and command a premium price whilst meeting the growing demand for high-quality burger experience." The bun is fully baked, pre-sliced and supplied frozen, thawing in around one hour before service. Lantmännen Unibake UK said the format helps operators reduce labour requirements and minimise food waste by thawing stock as required. Suitable for a broad range of menus, the Gourmet Black & White Seeded Burger Bun is vegan, Halal-certified and compliant with the Food Standards Agency's 2024 salt guidelines. The launch is the first in a series of new product developments planned for the Americana brand this year as Lantmännen Unibake UK continues to expand its premium foodservice bakery offering.

Frances Musgrave Matcha has moved from niche tradition to global phenomenon in recent times, fuelled by wellness trends, social media and rising demand for premium, functional beverages. Once largely associated with Japanese tea culture, the bright green cup can now be found everywhere from supermarket shelves to cafes to the runway. Fresh, fruity twists like Blank Street’s blueberry matcha shared the spotlight with high-fashion pop-ups such as Loewe x Tease Matcha, while recent launches, like own-brand matcha sachets, show how the category is moving into consumers’ homes. Frances Musgrave, tea sourcing manager at Finlay Beverages, explores what this drastic rise in popularity means for global tea supply chains. Projected to grow from $234.97 million in 2025 to $462.32 million by 2035, the UK matcha tea market has been driven by rising health consciousness and the popularity of online trends, such as 'Matcha Tok.' It’s a clear example of how social media can expand access to diverse cultural influences, turning once regional specialities into global favourites. However, behind the instagrammable green cup lies a more complex supply chain. As demand increases, growers, processors and manufacturers face mounting pressure to scale production while maintaining quality standards, improving traceability and meeting higher expectations around sustainability. How matcha's growth is reshaping sourcing strategies and quality standards Producing authentic, high-grade matcha is labour-intensive and highly specialised, involving specialist cultivation and processing. Roughly six weeks before harvest, farmers gradually decrease the amount of sunlight allowed to shine on the plants; this encourages the leaves to develop the vibrant colour, umami flavour and nutritional profile associated with high-quality matcha. The highest grade matcha is grown in near darkness by the time harvest rolls around. After harvesting, the leaves are then picked, steamed, dried, destemmed and slowly ground on granite mills into fine powder. Each stage has an impact on the final product. Even the smallest of changes to variables like sunlight exposure, leaf selection and milling speed can impact the colour, flavour, texture and nutritional profile. This precision is part of matcha’s appeal, but it also makes the product difficult to scale. Unlike some beverage ingredients, matcha simply cannot be produced faster or in greater volumes without careful consideration of quality. However, as demand grows, lower-quality powders have been entering the market. Production pressures combined with climate-related shortages in Japan have pushed brands and cafes to increasingly rely on lower-grade powders to meet consumer appetite and maintain profit margins. Important quality indicators can include colour vibrancy, flavour balance, bitterness, texture, freshness, solubility and consistency. At the same time, matcha cultivation requires careful environmental management. From shading techniques to soil health, production depends on conditions that need to be protected for the long-term. Like many agricultural supply chains, tea production is greatly exposed to climate change, labour challenges and pressure on natural resources. If the market only focuses on short-term availability, there is a risk that growers and processors are pushed to increase output without enough support for sustainable practices. That’s why businesses need to consider how their sourcing strategies can support long-term land stewardship, farmer livelihoods and environmental protection. Customer desire to know where exactly matcha comes from, and the importance of long-term partnerships The rise of matcha also reflects a broader shift in consumer expectations. People increasingly want to understand where their food comes from, how ingredients are produced and whether sourcing practices are responsible. This, alongside increased demand, is pressurising growers and suppliers to improve traceability. Manufacturers will need confidence in where their matcha comes from, how it has been processed and whether it meets the required quality and safety standards. This may also push growers, processors and suppliers to strengthen documentation, testing and chain-of-custody systems. The surge in demand is also strengthening the need for long-term relationships between growers, processors and manufacturers. Partnerships enable a more stable supply and stronger forecasting. They also give producers greater confidence to invest in capacity, training, processing capability and sustainable farming practices. The strongest supply chains will be those built on collaboration, rather than short-term purchasing decisions. And so, the ability to work closely with trusted partners will become a competitive advantage. What the wider beverage sector can learn from matcha's rapid rise Matcha’s rise shows how quickly a culturally rooted ingredient can become a global innovation platform. When a trend gathers momentum, supply-chain considerations need to be built into product development from the beginning. That means understanding availability, quality, processing requirements, traceability and sustainability before launching at scale. For beverage brands, tapping into the momentum around matcha is a clear opportunity. However, doing so responsibly requires more than a new flavour variant or an eye-catching product format. It requires a sourcing strategy that protects quality, supports producers and builds resilience for the long term.

The US Senate has released a continuing resolution (CR) that, if passed, would extend the federal hemp THC ban from 12 November to 11 December. The ban, passed in last year’s spending bill, is set to significantly restrict products containing hemp-derived THC that can be legally sold in the US. This includes a range of THC food and beverage products such as gummies and beverages – a market that has grown rapidly in recent years. THC (tetrahydrocannabinol) is a psychoactive compound found in cannabis plants. Drinks containing THC have surged in popularity in the US adult and functional beverages market, as consumer drinking behaviours evolve and young adults seek alternatives to alcohol. Under the new legislation, hemp products would be limited to a maximum of 0.4mg of THC per container. This will mean that most THC beverages, which typically contain between 2-5mg per can, will no longer be permitted for sale on the market. The new CR would expire on 11 December, with the government funding extension providing opportunities for hemp farmers and product manufacturers to negotiate with lawmakers on a long-term solution – a move that has been welcomed by members of the industry. If the new legislation is passed, only a ban on synthetic cannabinoids (rather than those naturally derived from the cannabis plant) will come into effect on the November date. The US Hemp Roundtable praised the extension, writing in a statement: “We are grateful to bipartisan coalition of lawmakers who worked to ensure the hemp industry was not left behind in these critical funding negotiations”. “This action provides Congress with additional time to develop a thoughtful, long-term approach to hemp policy rather than allowing a sweeping ban to take effect without fully considering its impact on American agriculture, small businesses and consumers.” Tina Smith, US Democratic Senator from Minnesota – who pushed for a delay of the ban – commented: “Minnesota has created one of the strongest, most carefully regulated systems in the country to allow the sale of hemp products. The initial ban set to take place was ill-advised and would have hurt both hemp farmers and Minnesota breweries alike.” She added: “While helpful to hemp farmers, brewers and consumers, we still need to work towards a long-term solution that will allow for the industry to move forward.” Commenting on the news, Blake Patterson, chief revenue officer at THC beverage brand Keef, said: "We at Keef are thrilled that the tireless efforts of so many have provided this important step for the industry. Guardrails and regulations are going to be the backbone that sets the tone for everyone in the value chain, including retailers and wholesalers, to make sensible plans." Meanwhile, Joe Gerrity, CEO and co-founder of THC beverage brand Crescent Canna, said Senate leaders did the "responsible thing" – but highlighted the "unsurprising, immediate resistance from a small group of special interests and lawmakers". In particular, he pointed to the pushback from US Senator for North Carolina, Ted Budd, who has called for the amendment to be stripped from the CR – calling it a "dangerous loophole" and accusing hemp beverage brands of placing public health at risk through marketing that "appeals to children". "If a substance causes intoxication like marijuana, it should be regulated as such – not given a free pass as 'hemp'. There is no loophole worth putting a child’s wellbeing at risk," he stated. Gerrity described this as "par for the course," commenting: "As popular as these products are, there will always be entrenched interests trying to lock out the competition". He added: "It's now up to constituents to make sure their elected representatives know that the federal government has no business banning products millions of law-abiding adults enjoy and benefit from. Consumers want these products, states have shown they can regulate them responsibly, and lawmakers have bipartisan frameworks in front of them. Congress needs to use this window to pass regulations."

Belgian bakery group Vandemoortele has completed the final phase of its acquisition of US-based Banneton Bakery, taking full ownership of the New Jersey manufacturer as it strengthens its North American production footprint. The transaction concludes a strategic integration process that began in April 2024, when Vandemoortele acquired an 80% majority stake in Banneton Bakery. Based in Swedesboro, New Jersey, the company manufactures premium artisan-style croissants, Danish pastries and other laminated dough products for the foodservice and retail sectors. Vandemoortele said the acquisition marks a significant milestone in its North American growth strategy by establishing a domestic US manufacturing base. The company expects the facility to complement its existing European import infrastructure, creating a hybrid production and supply model designed to improve logistics, increase flexibility and respond more quickly to customer demand. Curt Coolidge, general manager of Vandemoortele North America, said: "Completing the acquisition of Banneton Bakery is an exciting step forward that reinforces our unwavering commitment to being a trusted partner to our North American customers." He added: "We are excited to fully integrate the Swedesboro facility into our operations, allowing us to deliver the ultimate one-stop-shop experience for authentic, premium freezer-to-oven croissants and pastries." As part of the transition, Alexandre Bloch, previously with Vandemoortele France, has been appointed operations manager for the site. The Banneton brand will continue to operate within Vandemoortele's US portfolio alongside Banquet d'Or, with the company confirming that operations and customer service for its retail and foodservice partners will continue uninterrupted. The acquisition expands Vandemoortele's manufacturing capabilities in the US as the European bakery specialist continues to grow its presence in the North American frozen bakery market. The family-owned company operates manufacturing facilities across 12 European countries and exports bakery and plant-based food products to 90 countries worldwide.

Premium collagen brand Dose & Co has expanded beyond powdered supplements with the launch of its first ready-to-drink collagen beverages. The lightly sparkling range is available in two flavours: Raspberry & Pomegranate and Lime & Mint. Each 250ml can contains 2,500mg of Verisol Bioactive Collagen Peptides, including type I and III collagen, alongside hyaluronic acid, vitamin C and zinc. According to the brand, the ingredients have been selected to support skin, hair and nail health, responding to growing consumer interest in ingestible beauty and convenient wellness products. The drinks contain 23 calories per can and are positioned as an on-the-go alternative to traditional powdered collagen supplements. Dose & Co’s Sparkling Collagen Drinks are available chilled from Holland & Barrett stores across the UK and online, priced at £2.95 per 250ml can.

Champagne producer Masion Pommery & Associés has ended its exclusive partnership discussions with sparkling wine group Henkell International. On 2 June 2026, the two premium alcohol companies announced that they had entered exclusive discussions regarding a proposed strategic partnership that could have seen Henkell International – a Germany-based subsidiary under the Henkell Freixenet group – become a majority shareholder in Maison Pommery. The exclusivity period agreed between the two companies expired on 31 July 2026, with both businesses confirming that an agreement was not reached. The companies said they remain open to the possibility of resuming talks in future. Maison Pommery & Associés confirmed it will now be free to consider potential divestitures of ‘non-strategic’ assets across its portfolio, as well as any other transactions targeting strengthened equity. Specifically, the family-owned French producer said discussions are underway with several parties regarding the disposal of various assets in the Camargue region. It aims to dispose of non-strategic assets, particularly in Southern Europe, for approximately €100 million. Maison Pommery has also planned to reduce its inventory by approximately €100 million from 2027 to 2030, corresponding to approximately €25 million per year over four years. The company is a major player in Champagne, across the entire value chain from vine cultivation to wine production and marketing. It also produces a range of wines from the Provence, Camargue and Douro regions.

Swiss nutrition groups Hochdorf and Pharmalys have announced the establishment of Hochdorf Laboratories, a new joint venture in the infant formula category. The JV combines Hochdorf’s Swiss manufacturing and technology expertise with Pharmalys’ brand portfolio and established international distribution network. Both companies – based in Hochdorf, Lucerne, Switzerland – aim to strengthen their presence in the premium infant nutrition space, enabling them to take advantage of targeted international market opportunities. Pharmalys specialises in premium infant nutrition, with a distribution network across 32 countries. It will bring its international presence together with Hochdorf’s 130 years of experience in spray drying and advanced nutrition technologies. Hochdorf manufactures and distributes infant formula under its Bimbosan and Babina brands. It also provides specialised nutrition offerings made from milk and whey, both as a B2B ingredient supplier and to consumers worldwide. The joint venture is backed by Hochdorf’s parent company AS Equity Partners, a private equity firm focused on control investments in mid-market companies in technology and industrial sectors. Andreas Schulte, chairman of the board of directors at Hochdorf Swiss Nutrition and founder and managing partner at AS Equity Partners, said: “The establishment of Hochdorf Laboratories is an important step in the further development of our company”. “Together with Pharmalys, we are creating a strong platform that combines our industrial expertise with international market access and opens up new growth opportunities.”

Clearspring has expanded its Japanese tea portfolio with the launch of Organic Japanese Hojicha Powder, tapping into growing consumer demand for speciality tea beverages and café-inspired drinks. The new product joins the company's existing Hojicha loose-leaf and teabag range and builds on the success of its Organic Matcha collection. Crafted from organically grown green tea leaves that are harvested, roasted and finely ground in Japan, the powder offers a roasted flavour profile with lower caffeine levels than traditional green tea. According to Clearspring, the roasting process gives the tea a smooth, mellow taste with nutty, smoky notes and hints of caramel and cocoa. The powder is designed for multiple applications, including Hojicha lattes, hot tea, smoothies, ice cream and bakery products. The company believes the category has significant growth potential as Hojicha-based drinks gain traction in UK cafés, mirroring the rise of matcha in recent years. Maria Dawson, managing director at Clearspring, said: "We're beyond excited to introduce a powdered version of our Organic Japanese Hojicha, a delicious, versatile green tea with a wonderfully smooth roasted flavour. I truly believe Japanese Hojicha Powder has the potential to take off globally just like matcha has, and soon many more people will be joining the Clearspring family to discover its unique flavour and comforting qualities." Organic Japanese Hojicha Powder is launching on Ocado this month, ahead of a wider UK retail rollout from July, with an RRP of £8.99. Founded in 1993, Clearspring specialises in organic Japanese and plant-based foods, with a portfolio of more than 300 products. The company said the latest launch aligns with its focus on authentic production methods, organic agriculture and expanding consumer access to traditional Japanese ingredients.

ADM has announced a series of investments across four US oilseed crush facilities as it looks to increase processing capacity and capitalise on growing demand for vegetable oils driven by the renewable fuels sector. The company will invest in targeted upgrades at its facilities in Frankfort, Indiana; Deerfield, Missouri; Lincoln, Nebraska; and Spiritwood, North Dakota. Once complete, the projects are expected to unlock approximately 700,000 metric tons of additional annual oilseed crush capacity, equivalent to more than 25 million bushels of additional demand for US-grown oilseeds. According to ADM, the investments are designed to increase throughput by optimising existing infrastructure rather than building new facilities, allowing the company to respond to long-term market demand while maintaining operational flexibility. Gary McGuigan, president of ADM's North America Ag Services and Oilseeds business, said: "These investments reflect ADM's continued focus on targeted growth opportunities in areas where long-term demand trends are creating new opportunities for farmers and customers." He added: "Strong demand – supported by biofuels policy in the US – is driving opportunities for farmers and the broader American agricultural sector. By choosing to build on our existing footprint and adopting individualised enhancement plans for each facility, we're ensuring that we are investing wisely and preserving flexibility while ultimately delivering a meaningful increase in capacity across our North American network." The planned upgrades vary by site. In Frankfort, Indiana, ADM will undertake storage improvements alongside equipment upgrades, with completion expected by late 2028. At Deerfield, Missouri, the company will invest in conveying, flaking, extraction and utility systems, with work scheduled for completion in late 2028 or early 2029. Meanwhile, the Lincoln, Nebraska, facility will receive additional meal storage capacity and debottlenecking improvements to remove existing processing constraints, while the Spiritwood, North Dakota, soybean crush plant – operated through the Green Bison joint venture with Marathon Petroleum – will undergo operational optimisation and selected equipment upgrades. Work at Spiritwood is expected to conclude by mid-2028. Beyond the initial four projects, ADM said it is assessing similar enhancement opportunities at additional North American crush facilities as it seeks to further expand capacity across its processing network. The latest investments build on other recent infrastructure projects across the company's US operations, including upgrades to its Clinton, Iowa, corn processing facility and expanded elevator capacity in Optima, Oklahoma. McGuigan said the investments would strengthen domestic agricultural infrastructure while helping connect more US farmers with growing domestic and international markets. "We're proud to continue investing alongside the farmers, communities and colleagues who make these operations successful," he concluded.

Griffith Foods has reached an agreement with LipCo Foods Group to acquire the Plant-Tec production facility in Zgierz, near Łódź, Poland. The acquisition forms part of Griffith Foods’ European growth strategy and will expand its manufacturing presence across Poland and Eastern Europe. The site will provide additional production capacity and flexibility, particularly in dry seasonings and coatings. Griffith Foods said integrating the factory into its existing network would enable it to respond more quickly to regional demand while supporting continuity of supply across Europe. According to market figures cited by the company, Eastern Europe’s sauces, seasonings and spices market was valued at $10.49 billion in 2025 and is forecast to grow annually by 6.83% until 2030. Griffith Foods also highlighted Poland’s position as a gateway to other emerging markets in the region. The Polish economy is expected to grow by 3.5% in 2026, which would place it among the fastest-growing major economies in the EU. Filip De Reymaeker, president of Europe at Griffith Foods, said: “The new production facility is a key manufacturing asset that strengthens our footprint in Poland and Eastern Europe and supports our ability to serve customers in the region with greater capacity, flexibility and continuity of supply". "It also reinforces our position in important product categories, including dry seasonings and coatings, where we see strong potential for growth." “This investment strengthens our footprint in one of Europe’s most dynamic growth. It also supports our ambition to grow by connecting Griffith Foods’ global product leadership with strong local partnerships and market knowledge," he added. César Lipka, CEO LipCo Foods Group, stated: “Plant-Tec integration by Griffith Foods marks the starting point of a new phase of growth ambitions for both companies. LipCo Foods Group continues to focus on its business, which is the development of the multifood segments and innovations." "We welcome Griffith Foods’ new production capabilities in Poland, which will help both companies grow the business together and continue delivering differentiated value in dry products innovation.” LipCo Foods Group plans to redirect the capital released through the transaction towards its core business areas and innovation projects. TC Chatterjee, CEO of Griffith Foods says, “At Griffith Foods, we believe our greatest opportunities come from ‘creating better together’ with our customers and partners. This investment reflects our Purpose – blending care and creativity to nourish the world – while strengthening our ability to innovate, strengthen food systems and deliver sustainable growth across Eastern Europe.” Financial details of the transaction were not disclosed.