Dutch ingredients start-up Vivici has launched Vivitein LF in the US, introducing a precision-fermented version of lactoferrin that aims to address longstanding supply and cost constraints around one of dairy’s most prized functional proteins. Lactoferrin, a bioactive whey fraction associated with immune modulation, iron absorption and gut barrier support, is typically extracted in small quantities from milk, making it scarce and expensive. As a result, its use has largely been confined to premium infant formula and specialist medical nutrition. Vivici’s approach uses precision fermentation to produce lactoferrin without animal inputs, enabling higher purity and potentially a more predictable supply. The ingredient has achieved self-affirmed GRAS status in the US, clearing a key commercial hurdle and allowing food, beverage and supplement manufacturers to incorporate it into finished products. The move comes as demand accelerates across the $938 billion global health and wellness foods market, projected to exceed $2.2 trillion by 2032. Energy, gut health and immune resilience remain priority claims for consumers, creating expansion potential for lactoferrin beyond early-life nutrition into women’s health, active recovery and functional beverages. Vivitein LF is the second product under Vivici’s Vivitein platform, following beta-lactoglobulin (BLG), and signals a broader strategy to build a portfolio of high-value dairy proteins via fermentation. Backed by established dairy and nutrition players, the company is expanding its manufacturing footprint to support global scale-up. For ingredient buyers, the key question will be whether fermentation-derived lactoferrin can reach price points that unlock mainstream applications, potentially reshaping sourcing strategies in categories where supply security and clinical substantiation are critical competitive levers.

Better-for-you energy brand Alani Nu is refreshing its portfolio for spring with the launch of Lime Slush, a limited-edition addition to its Slush energy drink line. The citrus-forward SKU blends sweet, zesty lime with a smooth lemon cream finish, offering a nostalgic take on the classic lime slushie. Lime Slush joins the existing Slush range, Cherry Slush, Pink Slush and Blue Slush, as part of the brand’s strategy to use seasonal, limited-time offerings to drive category excitement and incremental sales. Kyle Watson, chief brand officer at Celsius Holdings, parent company of Alani Nu, described Lime Slush as part of a “high-impact LTO innovation approach” aimed at recruiting new consumers and keeping the portfolio fresh. The 12oz cans contain 200mg of caffeine, zero sugar, 10 calories and added B vitamins. The drinks are also vegan and gluten-free, aligning with ongoing consumer demand for functional benefits without added sugar. Lime Slush will be available nationwide for a limited time beginning this month, giving retailers a seasonal hook to refresh energy sets ahead of the summer selling season.

Hormel Foods Corporation has appointed Donald Monk as its chief technology officer, a newly created role, effective 23 March. Monk will lead the company’s enterprise technology, digital and data strategy to support long-term growth. Monk has more than 35 years of technology leadership experience, including over 30 years at General Mills, where he served as chief information officer. He is known for leading complex enterprise transformations and building technology ecosystems that drive faster, stronger business results. John Ghingo, president, Hormel Foods, said: “Don is an exceptional technology leader with a proven track record of transforming large, global organizations and building modern digital capabilities that unlock business growth". "As we continue to prioritise the modernisation of our technology and data platforms, Don’s experience and leadership will be critical in enhancing the capabilities that empower our business. We are thrilled to welcome him to Hormel Foods.”

Heineken has appointed Romain Apert as its new chief digital and technology officer (CDTO) and member of the executive team, effective 15 May 2026. Romain Apert Apert joins the global brewer from F&B giant Mars, where he currently serves as chief information officer for Mars Petcare. He will succeed Ronald den Elzen, who is stepping down after a 31-year career with the company. Den Elzen signalled his intention last year to pursue new career and learning opportunities, and has remained in post to ensure a smooth leadership transition. Apert brings more than two decades of global technology and digital transformation experience within the food and consumer goods sector. During his tenure at Mars, he held multiple global CIO roles and most recently led a large-scale digitalisation strategy at Mars Petcare, spanning ERP modernisation, data infrastructure enhancement and capability building initiatives to drive growth and productivity. His track record includes sponsoring AI-enabled diagnostics, scaling digital use cases across supply chain, commercial and consumer domains, and steering an ambitious ERP implementation programme. An engineering graduate of ECAM Lyon, Apert has worked extensively across Europe, the UK and the United States, partnering closely with senior business leaders to translate strategic priorities into operational technology outcomes. Commenting on the appointment, Dolf van den Brink, chairman of the executive board and CEO of Heineken, said: “Romain joins Heineken with deep international experience leading large-scale digital transformation, data and technology strategy, and complex change across global businesses. He will partner across the executive team to further deploy our Digital Backbone and scale value from data and AI.” He added that Apert’s blend of operational discipline, practical innovation and people-centred leadership makes him a strong cultural fit for the organisation. Den Elzen’s departure marks the close of a career spanning five countries and six distinct functions across finance, commercial leadership, general management and digital transformation. Since March 2020, he has served as Heineken’s first chief digital and technology officer, leading the establishment of core digital platforms, strengthening data and analytics capabilities, and enhancing cyber resilience across the business. Prior to his CDTO role, Den Elzen held senior leadership positions, including managing director of Sociedade Central de Cervejas e Bebidas in Portugal and managing director of Heineken USA, following earlier finance and commercial roles in the Netherlands and the UK. Van den Brink described den Elzen’s contribution as “extraordinary,” citing his deep institutional knowledge, cross-functional expertise and commitment to people development as central to Heineken’s progress over the past three decades.

US snack maker Gimme Seaweed is expanding beyond handheld seaweed snacks with the launch of K-Crisps, an organic, jaban-style seaweed topping aimed at tapping rising demand for global flavours and plant-based pantry staples. Jaban, a seasoned and shredded seaweed traditionally served over rice, has long been a staple in Korean households but remains underdeveloped in Western retail. The Northern California-based brand said the new product – debuting in Sea Salt and Chilli Crisp variants – marks what it describes as the first organic jaban offering in the US market. Retail rollout is scheduled for the second and third quarters of 2026. The move signals a strategic shift from single-serve snacking into the broader condiments and meal-enhancement category, where consumers are increasingly seeking texture, heat and umami-led flavour profiles inspired by Korean cuisine. For Gimme, which positions itself as the leading organic seaweed snack brand in the US, the format extension offers a route to higher basket value and repeat usage occasions. Unlike roasted seaweed sheets typically consumed as snacks, K-Crisps are designed to be sprinkled over rice bowls, salads, soups and even popcorn, broadening consumption beyond impulse snacking into everyday cooking. Seaweed’s sustainability credentials – often cited as one of the lowest-impact crops due to its minimal land and freshwater requirements – also provide a platform for retailers seeking climate-aligned innovation in centre-store categories. The launch comes as US retailers continue to premiumise the condiments aisle with globally inspired, plant-based and functional products. By combining organic certification, non-GMO positioning and Korean flavour cues, Gimme is aiming to carve out a new sub-segment within shelf-stable toppings, leveraging the cultural momentum behind K-food while diversifying its revenue base beyond snacks. Industry watchers will be monitoring whether the brand can translate its success in seaweed snacks into sustained growth in a more competitive, margin-sensitive pantry category.

IFE returns to Excel London from 30 March to 01 April 2026 as the UK’s largest and most established product sourcing platform for food and drink, bringing together the brands, buyers and insight shaping the next chapter of the industry. Part of Food, Drink & Hospitality Week, IFE sits at the heart of a three-day gathering that connects retail, wholesale, hospitality, manufacturing and import/export under one roof. For food and drink professionals navigating shifting consumer expectations, economic pressures and fast-moving trends, it offers a focused environment to discover new products, strengthen supply chains and build meaningful commercial relationships. More than 1,500 suppliers from the UK and around the world are expected to exhibit across 13 dedicated sections organised by product category, making it easier for buyers to source efficiently and compare ranges side by side. From ambient grocery, chilled and frozen to bakery, confectionery, snacks, drinks and speciality food, the show floor reflects the full breadth of today’s market. The Speciality Food section will shine a spotlight on premium and artisan brands, while the Start-up Market provides a launchpad for emerging challengers looking to disrupt established categories. The New Products Discovery Theatre, sponsored by TT Ice Tea, will showcase the latest launches and provide insight into what buyers are prioritising in 2026, while the Future Food Stage, sponsored by Brambles Digital, will host conversations exploring the forces reshaping the industry. Under the overarching theme of 'Feeding the Future,' sessions will examine how changing consumer behaviours, nutritional priorities, sustainability expectations and ingredient innovation are influencing product development and category growth. Co-located with IFE Manufacturing, the event also offers a valuable bridge between brand owners and the supply chain partners that support them. For businesses looking to scale, reformulate or future-proof their ranges, the proximity of packaging specialists, ingredient suppliers and technology providers creates practical opportunities for collaboration. Plus, IFE Manufacturing includes two stages – the Trends & Innovation Platform and the Business Growth Stage – covering everything from NPD innovation to future food trends to international trade insights. To find out more about everything happening as part of IFE 2026, and to register for your free trade ticket, visit ife.co.uk .

US food tech company Superbrewed Food has moved into commercial production of its fermentation-derived protein ingredient SB1, partnering with German ingredients group Döhler and securing a strategic investment from Döhler Ventures, as demand for functional protein accelerates across sports and lifestyle nutrition. The company says that SB1 is now being manufactured at a Döhler production site in Europe, marking what Superbrewed described as the first commercial-scale output of an FDA-reviewed, GRAS-notified 'postbiotic cultured protein'. Initial volumes are shipping into premium sports nutrition applications in the US. The tie-up provides Superbrewed with access to Döhler’s global manufacturing network – which spans more than 45 production sites and operations in over 160 countries – as well as formulation expertise and customer channels. For Döhler, the move deepens its exposure to fermentation-enabled ingredients, a segment gaining traction as manufacturers seek differentiated protein sources with added functionality. SB1 is produced via fermentation, converting sugar into a whole-food protein ingredient that contains naturally occurring B-vitamins and minerals, allowing finished product manufacturers to make certain structure/function claims. The ingredient is positioned as allergen-free, non-GMO and vegan, targeting brands seeking clean-label, nutrient-dense formulations. The commercial launch comes as protein demand is being reshaped by several structural trends. Heightened consumer focus on metabolic health, sugar reduction and satiety – partly influenced by the rise of GLP-1 weight management medications – is driving reformulation across beverages, powders and fortified foods. Ingredient suppliers are responding with higher-protein, lower-sugar systems and multifunctional components that can justify premium pricing. Superbrewed’s model, which uses sugar as a feedstock to produce protein, could also appeal to manufacturers looking to reposition carbohydrate inputs into higher-value nutritional outputs. In an environment where sugar reduction remains a priority, the ability to convert sugars into protein ingredients offers a potentially compelling sustainability and margin narrative. Financial terms of the Döhler Ventures investment were not disclosed. However, the equity stake signals a longer-term strategic alignment rather than a simple toll-manufacturing agreement, and suggests confidence in scaling capacity beyond the initial phase. The companies said they plan to expand production and advance broader commercialisation in 2027.

The Laughing Cow has expanded its cheese spread line-up with a new Dill Pickle flavour, capitalising on the growing popularity of pickle-inspired snacks and recipes. The new variety combines the tangy taste of dill pickle with the brand’s signature creamy cheese in its classic wedge format. Positioned as both a snack and a recipe ingredient, the product aligns with on-going social media trends featuring pickle-flavoured foods. Made with real cheese, each wedge contains 2g of protein, provides calcium and has 25 calories. The Laughing Cow Dill Pickle flavour is currently available nationwide at a suggested retail price of $4.53. It is being distributed through major retailers including Publix, Albertsons, Stop & Shop, Jewel-Osco and Hy-Vee.

Liat Lachish Levy Gavan Technologies has appointed former ChickP chief executive Liat Lachish Levy to lead its next phase of commercial expansion, as the Israeli foodtech firm looks to scale production of its plant-based fat system in Europe and compete directly with conventional butter on cost. The leadership change follows the launch of the company’s first European production facility and signals a shift from technology development to industrial execution, targeting large bakery and dairy manufacturers seeking clean label fat alternatives. Lachish Levy replaces co-founder Itai Cohen and will focus on scaling output, expanding partnerships with multinational food producers and accelerating adoption of the company’s flagship ingredient, Fatrix. Gavan says Fatrix, a protein-based fat system made from vegetable oil, water and plant protein isolate, is designed as a 'drop-in' replacement for butter and animal fats, replicating their texture and functionality in applications such as brioche, pound cakes, cooking creams and cream cheese. In a potentially significant claim for manufacturers facing ongoing dairy price volatility, the company said the product is already cost-competitive with conventional butter at the current production scale. Gavan’s newly launched European facility, which has an initial capacity of hundreds of tonnes annually, is built on a modular model that allows for incremental expansion as demand increases. The company says its production approach requires lower capital expenditure than some fermentation-based or structured lipid alternatives, a factor that could improve unit economics and speed deployment in additional markets. The company is initially targeting the bakery and dairy sectors, where manufacturers are under pressure to reduce saturated fat and eliminate hydrogenation while maintaining processing performance and margin. Fatrix contains very low saturated fat, zero trans fats and requires no hydrogenation. Lachish Levy brings more than 20 years of experience across FMCG and food ingredients. At ChickP, she led the commercialisation and international expansion of chickpea protein ingredients through partnerships with global food groups. Board chair Rony Patishi-Chillim said the appointment reflects a transition “from innovation to execution” as the company seeks to build what it describes as a category-defining functional fats platform. Founded in 2018, Gavan develops plant-based protein extraction and structured fat systems positioned as alternatives to animal-derived ingredients, using what it calls a zero-waste production model.

Conagra Brands has named John Mulligan and Pietro Satriano to its board of directors, expanding the board to 12 members as the company continues to prioritise innovation, operational efficiency and retail growth in its North American portfolio. Mulligan, former chief operating officer and chief financial officer of Target Corp, brings experience in navigating complex retail operations, digital transformation, and financial oversight. Satriano, ex-chairman and CEO of US Foods Holding Corp, adds expertise in foodservice, corporate transformation and supply chain optimisation. Both executives also hold board positions at major public companies, including McDonald’s, CarMax and Metro Inc, reflecting deep governance experience. “Conagra and its shareholders will benefit from their extensive leadership and corporate governance experience,” said Richard Lenny, chair of Conagra Brands. “John brings relevant expertise in navigating retail business challenges and driving strategy, while Pietro provides food industry experience with corporate transformation and supply chain excellence.” For the packaged foods sector, these appointments signal Conagra’s commitment to leveraging board-level guidance to strengthen its portfolio of iconic and emerging brands, including Birds Eye, Duncan Hines, Slim Jim and Angie's Boomchickapop, amid evolving consumer preferences and rising operational pressures. Mulligan says the role comes at an “exciting time” as Conagra focuses on technology-driven innovation, while Satriano emphasised his interest in supporting operational transformation and strategic growth initiatives. Conagra Brands, which reported nearly $12 billion in net sales for fiscal 2025, has increasingly invested in digital supply chain improvements, innovation pipelines and portfolio expansions to address competitive pressures from private-label products and shifting consumer demand for health-conscious and convenient foods. The new appointments will provide the board with additional oversight in retail execution, supply chain resilience, and innovation strategy, all critical to Conagra’s efforts to maintain market share and accelerate growth in North America’s highly competitive packaged foods sector.

US plant-based functional beverage brand Cure Hydration has added a new Peach Mango flavour to its electrolyte drink line-up. The tropical-forward offering underscores the brand’s continued investment in flavour innovation as demand grows for clean label hydration products. Peach Mango’s flavour profile pairs ‘juicy peach’ notes finished with ‘smooth mango’. Like the other flavours in the brand’s line-up, it is made with coconut water powder, pink Himalayan salt, lemon juice powder and organic natural flavours. The drink is naturally sweetened with stevia and monk fruit, and contains no added sugar or artificial ingredients. It is available in single-serve powdered stick format, as well as in larger, multi-serve packs. Cure Hydration's range is available at major retailers including Albertsons, Kroger and Whole Foods Market as well as online and via Amazon.

It’s easy to get caught up in the news and activities of the industry’s global giants, but what about the smaller firms pushing boundaries with bold ideas? In this instalment of Start-up of the Month – which celebrates lesser-known companies and their innovations – we speak to Anya Doherty, founder and CEO of Foodsteps, a specialised food sustainability platform that aims to help the food industry meet its net zero ambitions. Anya Doherty. What challenge or gap in the market first inspired you to create Foodsteps, and how has that vision evolved since 2019? I’ve always been passionate about sustainability, and when I realised just how much the food system contributes to the climate and biodiversity crisis, I knew that focusing on food was what mattered most. The food system drives a third of global emissions and is the leading cause of biodiversity loss – so if we want to tackle these challenges, we have to start there. While researching the environmental impact of food systems at Cambridge University, I became even more aware of the scale of the challenge – and the need for better ways to measure and reduce the food system’s impact. That’s what led me to start Foodsteps in 2019, to help drive the transition to a more sustainable food system. Supply chain emissions make up a significant share of the food sector’s footprint. What were the biggest hurdles you identified in current supplier data practices, and how does the Supplier Hub address them? Supply chain emissions make up an enormous proportion of a food business's environmental impact –often around 70-90%. The difficulty is that every supplier is somewhere different on their sustainability journey. Some may have already invested in measuring the environmental impact of their products, but many others don't have the resources to do this. It’s likely that a supplier will be asked by many of their customers to submit similar data in different formats – adding to their workload without adding value. But the real problem we saw is that the industry has no way of solving this at scale. Food businesses have extremely long and complex supply chains. If they only needed to engage one or two suppliers, they might manage in-house. But to solve this at scale, food businesses need a platform to collect sustainability data from their suppliers. That's what the Supplier Hub was built to do. Can you walk us through how the Supplier Hub automates data collection and validation? What makes your approach different from traditional manual systems or legacy tools? The traditional approach is spreadsheets, email chains and a lot of manual chasing. Procurement sends out requests, data comes back in different formats, and then someone has to figure out whether it's actually usable. That doesn't scale. We've built a structured process. Suppliers upload their data through guided workflows – they answer questions about their methodology, upload supporting evidence, and their customers then get one simple view of their data. But collecting data is only half the problem. There's no universal standard for measuring the impact of products. So even when suppliers have emissions data to contribute, a business often can't use that data straight away in their reporting because it's not consistent with everything else in their inventory. That's where our team comes in – we review every data point and do the necessary gap-filling work to ensure it's consistent across the supply chain and meets audit standards. What really sets us apart is the expertise behind the platform. We have long-standing partnerships with Defra, WRAP, CAA, WWF, the University of Oxford and other leading institutions – so we're at the forefront of the research shaping how food businesses measure and reduce their impact. For our clients, that means whatever format a supplier's data comes in, we have the know-how to spot issues and fill gaps reliably and accurately. You can't get that assurance with a simple data collection tool or by trying to manage things in-house. What have early partners or pilot users told you about the impact of the platform on their decarbonisation strategies? We built the Supplier Hub on years of learning with our partners. It started as ad hoc work – helping partners collect and validate data for specific purposes. For instance, Levy, the UK's leading sports and entertainment caterer, had been buying seaweed-based packaging from a supplier who claimed it had a lower carbon footprint than standard options. Without verification, Levy couldn't reflect the benefit of that investment in their sustainability reporting – they were still using generic industry figures. Once we validated the supplier's data and confirmed a footprint 2-3x lower than alternatives, Levy could accurately demonstrate the impact of that sourcing decision and report a significantly lower emissions factor. That kind of work, and seeing that positive impact for clients, laid the groundwork for our Supplier Hub. As part of the launch, we carried out a pilot with one of the UK's leading food retailers. The feedback from both the business and their suppliers has been really positive – and what we've learned is that by making the process simple and intuitive for suppliers, engagement is much easier and more successful. When suppliers see value in participating - like getting third-party validation they can use in their own commercial conversations – they're far more likely to engage. Foodsteps combines a specialised sustainability platform with in-house expertise. How do you balance technology with consultancy to support food and beverage partners on their net-zero journey? We built the Foodsteps platform to help teams be self-sufficient. Chefs can measure the impact of ingredients as they’re designing recipes. Procurement can analyse emissions data from suppliers and use it to make informed sourcing decisions. It's designed to put the tools in the hands of the people doing the work. But when it comes to major strategic challenges - like making real progress on climate targets –businesses often need support that goes beyond what any platform can offer. That's where our expertise comes in. We do the complex modelling work, then present the data and help businesses design realistic plans. A burger chain can't stop selling beef, but there may be sourcing changes that could significantly reduce their impact - changes that are impossible to identify without expert support. What advice would you give to other food-system start-ups trying to drive change in an industry that can be slow to adopt new tools? Is there anything you wish you’d known when founding Foodsteps – particularly around fundraising, product development or working with large food businesses? The business environment today is much tougher than it was five years ago. Budgets are tighter, and businesses are far more selective about where they spend. For a start-up to thrive, it has to deliver real value quickly by solving a genuine pain point, demonstrating measurable results, and staying adaptable as customer priorities shift. One lesson I learned early: you can't assume others prioritise sustainability the way you do. We had a meeting with one of the large banks, and the first question they asked was: 'Why should I care about sustainability?' I'd been so surrounded by passionate peers that it genuinely hadn't occurred to me. We lost a lot of early interest until we learned to reframe things in commercial terms that businesses actually understand - cost savings, risk reduction, regulatory compliance - not just environmental impact. At Foodsteps, we're constantly evolving – whether that's improving data quality, expanding our technology, or developing new solutions to help businesses reach net zero. The start-ups that succeed are the ones that adapt quickly, stay clear on their value and prove their impact. Finally, where do you see Foodsteps’ biggest opportunity to accelerate supply chain decarbonisation over the next five years? Foodsteps’ biggest opportunity to accelerate supply chain decarbonisation lies in moving the industry from passive reporting to active, data-led intervention by institutionalising sustainability into the commercial engine of the food system. By integrating and surfacing Scope 3 directly into the workflows of procurement and R&D teams, we are closing the gap between high-level climate targets and daily operational decisions – ensuring that cost, nutrition and carbon are balanced at the point of purchase. By establishing a harmonised UK benchmark for LCA data, we are creating a 'common language' that facilitates true like-for-like comparison and the best possible decision-making for F&B companies. Most importantly, providing suppliers and food manufacturers with rich data on how their products perform on sustainability will allow them to drive continuous improvement and benefit the industry overall.