Novonesis is working with Technical University of Denmark (DTU)’s Bright Biofoundry, aiming to accelerate the development of sustainable protein by converting waste carbon dioxide into nutritious food ingredients at an industrial scale. The partnership operates under the umbrella of The Acetate Consortium, a multi-stakeholder initiative launched in 2023 with backing from the Gates Foundation and the Novo Nordisk Foundation. The consortium brings together industry and academic players, including energy tech group Topsoe, to tackle one of the food sector’s most pressing sustainability challenges – reducing reliance on land- and resource-intensive agriculture – by transforming captured CO₂ into viable protein sources. At the core of the collaboration is a technical hurdle that has limited progress in carbon-based food production: enabling microbes to efficiently consume acetate derived from captured CO₂. Conventional fermentation processes rely on glucose from agricultural crops, while most microorganisms struggle to metabolise acetic acid from captured carbon effectively. Bright researchers will work alongside Novonesis to address this limitation by engineering yeast strains capable of thriving on acetate. Using advanced evolutionary engineering techniques, the team will focus on improving microbial tolerance to acetate, increasing consumption rates, enhancing protein yields and reducing fermentation time and cost, key factors for commercial viability. Adam Feist, who is leading the project at Bright, said, “This is where evolution becomes a design tool. We are evolving microbes to perform in ways that make industrial sense, not just proving they can survive on low-carbon inputs.” The work will be conducted through Bright's automated, high-throughput biofoundry platform, enabling rapid strain optimisation at a scale significantly faster than traditional lab methods. The collaboration reflects a growing convergence between industrial biotechnology and food innovation, as companies seek scalable alternatives to conventional protein production. Novonesis brings decades of expertise in microbial strain development, while DTU contributes cutting-edge capabilities in microbial evolution and systems biology. “We’re very excited that Bright will join forces with us to help turn captured CO₂ into a nutritious protein source,” said Claus Crone Fuglsang, chief scientific officer at Novonesis. “Together, we aim to develop microorganisms that grow faster, tolerate acetate more effectively and deliver higher protein yields.” According to Jochen Förster, director of the Bright Biofoundry, the partnership highlights the importance of aligned expertise in tackling complex sustainability challenges. “This collaboration shows what it takes to make an impact, bringing together complementary capabilities and a willingness to work through complexity.” As food manufacturers face mounting pressure to decarbonise supply chains and diversify protein sources, CO₂-derived ingredients represent a potentially transformative solution. By decoupling protein production from arable land, technologies like acetate-based fermentation could help stabilise supply, reduce environmental impact and support global food security.

US dairy cooperative Tillamook County Creamery Association is expanding its ice cream portfolio with the launch of a new range of ice cream bars, alongside additions to its pint line-up, as it targets growing demand for premium, convenient frozen treats. The new Tillamook Ice Cream Bars mark the brand’s entry into the handheld format, offering its signature rich and creamy texture in a portable, on-the-go format designed to appeal to modern snacking occasions. The range features four core flavours, each coated in a crisp chocolatey shell: Cookies & Cream, Mint Chocolate Chip, Tillamook Mudslide and Vanilla Bean. Each variant is positioned around indulgence and ingredient quality, with inclusions such as cookie pieces, fudge swirls and real vanilla bean seeds reinforcing the brand’s premium credentials. Hunter Clayton, senior R&D associate scientist at Tillamook, said: “Our new ice cream bars deliver that signature Tillamook taste without compromise. They bring the same creamy experience consumers expect from our tubs into a format that’s ready whenever they are.” Alongside the bar launch, Tillamook is also extending its pint range with the addition of two established consumer favourites, Chocolate Chip Cookie Dough and Cookies & Cream, bringing its total pint offerings to ten flavours. The new ice cream bars are being rolled out nationwide across major US grocery retailers, including Kroger, Albertsons, Safeway and Publix.

Ingredion has entered a global R&D collaboration with US-based ingredient discovery company Shiru to accelerate the development and commercialisation of novel functional proteins. The partnership will combine Ingredion’s formulation expertise and global customer network with Shiru’s proprietary AI platform, which analyses more than 77 million natural protein sequences to identify ingredients with targeted functional benefits. The companies will focus on developing next-generation prebiotics derived from natural sources, targeting improved gut microbiome health. The move comes as demand grows for clinically supported, scalable ingredients linked to immunity, metabolic health and cognitive function. Ingredients developed through the partnership will be commercialised via Ingredion’s network of more than 18,000 customers across 120 countries. The agreement builds on Shiru’s recent launch of AI-discovered ingredients uPro and OleoPro, and aligns with Ingredion’s strategy to expand its Texture & Healthful Solutions portfolio through external innovation. Jasmin Hume, founder and CEO of Shiru, said: “We have broken the mold on how ingredient discovery is done. Disrupting the speed at which we can identify high-performance natural proteins has opened the floodgates for healthy, targeted nutrition." "What once took a team of 50 scientists a decade and a healthy dose of serendipity, we can now do strategically and efficiently in months. Pairing that capability with Ingredion's scale and customer relationships creates a direct path from discovery to market.” Michael Leonard, chief innovation officer at Ingredion, added: “As consumer expectations rise, food companies need new ways to move faster and innovate smarter. Shiru helps us discover better natural ingredients more quickly so we can help our customers deliver new products at a pace the market expects.” Top image: © Shiru

Ginsters has partnered with Frank’s RedHot to introduce a new limited-edition Buffalo Chicken Pocket, targeting impulse snacking occasions in the UK retail channel. The 100g handheld pastry, featuring Frank’s RedHot Buffalo Wing Sauce, will launch in front-of-store chillers from 23 March, with an initial rollout in Co-op stores followed by wider distribution across Tesco, Sainsbury’s, Asda and One Stop, later in the year. The launch builds on Ginsters’ Pockets range, introduced in 2025 to tap into the fast-growing food-to-go segment, where purchasing decisions are heavily driven in-store. The savoury pastry category continues to benefit from impulse dynamics, with more than half of purchase decisions made at point of sale. The new Buffalo Chicken Pocket combines 100% British chicken with the distinctive heat profile of Frank’s RedHot, delivering a “street food-inspired” flavour in a portable pastry format. The product is free from artificial additives, colours and preservatives, aligning with ongoing demand for cleaner-label convenience foods. The collaboration follows Ginsters’ previous limited-edition partnership with Marmite, which successfully recruited more than 60,000 new shoppers to the brand. Stephanie Allen, Ginsters' marketing manager, said: “This partnership is sure to get tastebuds tingling. Our Pockets range is designed to deliver a convenient, satisfying snacking experience, whether eaten cold on the go or heated at home.” Elisha Reeson, EMEA licensing lead at McCormick & Company, Frank's RedHot's parent company, added: “Our partnership with Ginsters brings the iconic heat of Frank’s RedHot to a whole new snacking format. The product will retail at an RRP of £1.30 and remain in market for a limited one-year period.

Mars has completed a CAD $180 million (approx. $131 million) investment programme to upgrade manufacturing and modernise workplaces across four facilities in Ontario, Canada. The investment, carried out between 2022 and 2026, forms part of a broader strategy to strengthen local production, improve operational efficiency and support economic growth. It brings Mars’ total investment in its Canadian operations to nearly CAD 400 million (approx. $291 million) since 2015. More than CAD 100 million (approx. $73 million) of the funding has been directed towards three major packaging line transformations, aimed at increasing production capacity, improving reliability and enabling new product formats aligned with changing consumer preferences. Across its snacking, pet nutrition and food divisions, the company has also introduced updated safety systems and sustainability measures designed to enhance operational performance and reduce environmental impact. In Newmarket, a CAD 40 million (approx. $29 million) investment in packaging lines for brands including Mars, 3 Musketeers and Milky Way delivered a 25% increase in production capacity, alongside a 40% reduction in electricity use and a 75% drop in compressed air consumption. The improvements are expected to save approximately 440,000 kilowatt hours annually. Mars Food & Nutrition’s Bolton facility received CAD 17 million (approx. $12 million) to enhance production lines for brands such as Ben’s Original, increasing capacity by 8% while reducing daily energy usage. At its Bolton-based pet nutrition site, Mars invested CAD $86 million (approx. $63 million) to expand manufacturing capabilities, increasing production capacity for its Temptations brand by 50%. The upgrades also reduced water use by 15% and cut gas and hydro consumption by 13%. Meanwhile, the Royal Canin site in Guelph benefited from a CAD $39 million (approx. $28 million) investment focused on modernising operations. The upgrades resulted in a 12% increase in production capacity, alongside reductions in both thermal and electrical energy consumption. Mars employs around 1,800 people across its Bolton, Newmarket and Guelph sites. The company said the investment will support long-term growth, strengthen manufacturing resilience and enable continued innovation across its product portfolio. Ellen Thompson, general manager of Mars Snacking Canada, said: “Rooted in more than a century of Canadian history, this investment represents both the future of our industry and our unwavering commitment to the Canadian market and economy... These upgrades reflect our continued focus on advancing innovation, sustainability and workplace modernisation, ensuring our business continues to thrive and contribute to Canada’s economic vitality for years to come.”

Solero is expanding its portfolio with the launch of a new bite-sized Bon Bons product, alongside new additions to its core ice cream range. The new Solero Bon Bons combine vanilla ice cream with fruit sauce, coated in a fruit-flavoured shell, in a format designed for sharing. The range is available in two variants: Exotic – featuring peach, passion fruit, mango and pineapple flavours – and Strawberry. Each serving of two Bon Bons contains 96 calories, and is made with natural flavours and no artificial colours. Alongside this, Solero is introducing Strawberry Twist, a new addition to its core range combining vanilla ice cream with strawberry sorbet and swirl, made with 25% real fruit. The brand is also launching Solero Minis, a smaller-format mixed pack featuring Exotic and Berry Bliss flavours, aimed at expanding snacking occasions. Both products will be available from March across major grocers and wholesalers. Olga Mert, brand manager at Walls Refreshment UK, said: “We wanted to offer Solero’s iconic taste in a light, uplifting treat that fits into more moments for shoppers to enjoy, and this new bite‑sized format is our answer". "It will build on the popularity of Solero, which is the leading adult refreshment brand, to offer something completely new and innovative. It’s a delicious treat for yourself or sharing with others, in one perfect bite.” The Bon Bons are launching in tubs of 12 and will be available across major UK retailers and wholesalers from March.

FrieslandCampina Ingredients has completed a major investment at its Borculo facility in the Netherlands, doubling production capacity for both whey protein isolate (WPI) and milk fat global membrane (MFGM), as it looks to capitalise on global demand for high-protein ingredients. First announced in 2023, the expanded site is now fully operational and will enable the company to scale supply across key nutrition segments, including early life, performance, active and medical nutrition. The investment comes as demand for protein continues to grow worldwide, with the whey category forecast to expand at a compound annual growth rate of 6.6% through 2030. Increased consumer awareness of complete proteins’ benefits – from muscle maintenance and weight management to healthy ageing – is driving brands to seek ingredients that deliver both strong nutrition credentials and formulation flexibility, and WPI has become a cornerstone ingredient across the sports nutrition and beyond. In response to this demand, the Borculo expansion strengthens FrieslandCampina Ingredients’ ability to supply high-quality WPI, which is derived from Dutch-style cheese and carefully processed to deliver a clean, neutral taste – reinforcing its long-standing leadership in premium dairy proteins. Alongside WPI, the expansion significantly increases output of MFGM, a high-value whey-derived ingredient rich in proteins, lipids and bioactive compounds. Widely used in early life nutrition, MFGM is associated with benefits for brain development, immune support and, increasingly, gut health, making it an attractive option for brands developing advanced nutritional products. The Borculo facility incorporates advanced filtration technologies designed to preserve the bio-functionality of whey, ensuring both WPI and MFGM meet stringent quality and performance standards. The site also supports the company’s sustainability ambitions, with initiatives in place to reduce CO₂ emissions in line with broader 2030 climate targets. Anne Peter Lindeboom, president of FrieslandCampina Ingredients, said: "The commissioning of our expanded Borculo facility marks an important milestone in our strategy to lead the global protein market and meet the world’s growing demand". "With over a century of expertise in dairy proteins, we are blending deep scientific knowledge with cutting-edge processing technology to deliver high-quality ingredients that drive innovation across all nutrition markets." The investment follows the company’s recent acquisition of Wisconsin Whey Protein in North America and reflects a broader strategy to strengthen its global production footprint and technical capabilities.

Molson Coors Beverage Company is expanding its Rekorderlig cider range with the introduction of a brand-new pineapple and kiwi flavour. The 3.4% ABV offering blends crisp pear cider with juicy flavours of tropical pineapple and a hint of kiwi, made with pure Swedish spring water. Molson Coors said the launch taps into growing demand for tropical flavours, with Circana data showing that tropical is the fastest-growing flavour in premium fruit cider and has become the second-biggest flavour across the segment in the off-trade. Rekorderlig Pineapple-Kiwi aims to help attract new shoppers to the cider category, with 50% of sales from the brand’s previous flavour launches coming from new consumers. It launches in both 500ml bottles and 500ml cans, aiming to help retailers broaden the appeal of their cider ranges with more convenient formats for different drinking occasions. Rekorderlig is rolling out its best-selling Strawberry-Lime cider in the 500ml single can format alongside the new flavour launch, tapping into the growth of premium fruit cider single cans, which are up 85% in value year-on-year. Sophie Mitchell, marketing controller for Cider & Beverages at Molson Coors, said: “Pineapple-Kiwi addresses a clear gap in the market – consumers want tropical flavours but can't find them on shelf. At the same time, we're seeing a real shift in how people shop for premium fruit cider, with single cans bringing new shoppers into the category.” She added: “By launching Pineapple-Kiwi and expanding Strawberry-Lime into this high-growth format, we're giving retailers the tools to drive sales across the summer months and beyond”. The new flavour is now available across stores nationwide.

Proper is targeting growth in the microwave popcorn segment with the launch of what it claims is the UK’s first Pop-up Microwave Popcorn Box, designed to bring added convenience and theatre to at-home snacking. Unveiled in London earlier this week, the new format transforms from a flat pack into a ready-to-eat popcorn box in the microwave in just two minutes, eliminating the need for a separate serving bowl. Microwave popcorn remains a loyal segment within savoury snacking, with more than half of shoppers not purchasing other popcorn formats; however, the category has seen limited innovation in recent years. Proper’s Pop-Up Box aims to address this gap by introducing a cinema-style experience into the home, offering both functionality and novelty, designed to enhance the sensory and visual appeal of microwave popcorn, an area the brand believes has been underdeveloped despite strong consumer engagement. According to Sandie Dilger, chief marketing officer at Proper Snacks, microwave popcorn should be exciting, but the category hasn’t kept up with evolving consumer trends. She said: “With the PROPER Pop-Up Box, we’ve set out to change that, bringing the iconic popcorn box that we all know from the theatre and movies into the home. It’s about as experiential as snacking can get - giving people an exciting new way to practice proper snacking at home and retailers a reason to re-energise a category that has felt stale for too long.” The launch also marks the introduction of Proper’s best-selling Sweet & Salty flavour into its microwave range for the first time. The variant joins Sea Salt in the new format, giving consumers access to the brand’s two strongest-performing SKUs. The Pop-Up Microwave Box is launching exclusively in Tesco stores from 16 March, available in a single 90g format with a retail price of £2.25. The product maintains the brand’s health credentials, including wholegrain corn, high fibre and fewer than 100 calories per serving.

According to a Financial Times  report, Kraft Heinz and Unilever recently held talks exploring a ‘mega merger’ of their food brands. The FT report, published yesterday (18 March 2026), said that discussions were held between the two food giants in recent months and have now ended. They reportedly took place ahead of Kraft Heinz’s decision to halt its planned separation into two stand-alone businesses. The plans to pause the split were announced in February alongside a commitment of $600 million across marketing, sales and R&D. This followed the appointment of Steve Cahillane as Kraft Heinz’s CEO in December 2025 , with Cahillane framing the move as a response to what he described as “fixable” underperformance. If implemented, the merger would have seen leading condiments Heinz ketchup and Hellmann’s mayonnaise brought together under the same ownership, creating a new entity worth tens of billions of dollars. This report followed earlier reporting from Bloomberg News on Tuesday 17 March, stating that Unilever is considering a spin-off of its food business and citing “sources familiar with the matter”. Unilever declined to comment on the reports when approached by FoodBev. Speculation over the future of Unilever’s food brands has been building since 2025, with reports surfacing last November that the company was considering the sale of British brands Marmite, Colman’s and Bovril amid its ongoing portfolio streamlining efforts. The company completed a demerger of its ice cream business in December 2025 , with the newly spun-off The Magnum Ice Cream Company (TMICC) now operating as a stand-alone entity. TMICC houses popular brands Magnum, Ben & Jerry’s and Wall’s, among others. Unilever’s shares dipped by 3.5% following the Bloomberg report, with Barclays analyst Warren Ackerman telling Reuters reporters that Unilever’s CEO, Fernando Fernandez, needs “another year under his belt before he looks at splitting off food; geopolitical issues consumers are facing also need to calm down”. Fernandez stepped into the CEO role at the beginning of March 2025 , with previous chief executive Hein Schumacher stepping down after less than a year in the position. He previously served as Unilever’s chief financial officer. FoodBev has approached Kraft Heinz for comment on the food merger reports.

Sam Webster Sam Webster, director of growth and innovation at HowGood, explores how the food and beverage industry can build systems that last in a world with an ever-changing climate, challenging supply chains and impacting prices for consumers across the globe. Over the past 50 years, the number of natural disasters has increased fivefold. As the temperature rises, increasing moisture leads to heavier rainfall, and an ever-revolving cycle of extreme weather events, such as wildfires and droughts, is replaced by torrential rain and flooding. These disruptions have hit the agriculture industry the hardest, threatening food security, putting farmers’ livelihoods at risk and permanently disrupting global supply chains. To adapt, the sector must evolve and execute quickly. The solutions already exist, but scaling them, particularly the transition to regenerative agriculture, requires coordinated action across farming practices, technology, water management and supportive government policies and finance. Step one: Regenerative farming practices Approximately 33% of the world’s soil is moderately to severely degraded. This is due to a myriad of reasons, including monoculture, overgrazing, deforestation and pollution, as well as climate change impacts such as wind and water erosion, salinisation and drought. The key framework for climate-resilient food production is regenerative agriculture. This holistic approach is designed to mitigate these issues by focusing on soil health, ensuring increased fertility, water retention and overall productivity. Farmers have a variety of options to consider under this umbrella: Crop diversification, no-till farming, cover crops, agroforestry, water management techniques and integrated pest management. Incorporating these regenerative practices has infinite benefits that feed into farm and community resilience to change by empowering farmers to contribute to restoring ecosystems, cutting costs, strengthening farmer skills, securing diverse and nutritious food supplies and delivering ecological, economic, social, nutritional and energy gains. Step two: Climate-smart technology Lifestyles are shifting across the globe as a result of worldwide shifts that, in turn, put the agri-food sector under increased pressure. That’s why farmers and the wider industry are turning to digital agriculture (DA), or 'smart farming,' to boost efficiency, gain foresight against climate threats and reduce risk. Using data-driven approaches that integrate tools like sensors, drones, GPS, artificial intelligence and satellite imagery to monitor, analyse and manage factors such as soil conditions, weather and crop health is critical for farmers today. This technology is vital for the effective implementation and measurement of regenerative practices. One proven technology is long-range weather forecasting. In fact, the University of Chicago conducted a study that provided farmers in India with important information about the next growing season, which helped them make more informed decisions around whether to plant at all, how much to plant, what to plant and how to adjust crop choices. Step three: Water management Approximately 70% of the world's water is used for agriculture, yet it is constantly competing with domestic, industrial and environmental uses for a limited water supply. Moreover, unsustainable farming also erodes wetlands, which agriculture depends on for water regulation, soil fertility, carbon storage and biodiversity. Climate change is intensifying water scarcity through longer droughts, erratic rainfall and shrinking freshwater supplies. Sufficient water of adequate quality, quantity and stability is a requirement for building agricultural systems. Smarter water management strategies, a core tenet of regenerative agriculture, such as drip irrigation, rainwater harvesting and wastewater recycling, can reduce risk and extend resources. Step four: Government policies and finance The global cost of climate change damage is estimated to be between $1.7 trillion and $3.1 trillion per year by 2050. Farmers cannot shoulder the costs of adapting to climate change on their own; they need supportive government policies backed by both public and private funding to facilitate the transition to systems like regenerative agriculture. Sectors heavily dependent on public investment, such as agriculture, tend to be significantly underinvested. However, this differs greatly between developed and developing countries, the latter of which need adaptation investments most. By instating reliable regulations, enforceable laws and secure property rights, a stable investment environment is created, enabling private capital to better support these costs and the transition to sustainable practices long-term. The challenge of building resilient agricultural systems is one of humanity’s most pressing issues. While the path forward for sustainable agriculture is multifaceted, the industry has the tools, the urgency is there, and now the collective must execute. The broad adoption of regenerative agriculture, including practices that restore soil health and diversify production, leveraging climate-smart technology to provide data-driven foresight, implementing smarter water management strategies to preserve limited resources and securing supportive government policies and finance accelerate the global food system’s ability to move beyond mere survival. These integrated solutions are essential not just for protecting farmer livelihoods and food security but for creating an ecologically, economically and socially robust future that can withstand and thrive in the face of uncertainty. The future of the world’s food supply depends on choices made today, and the cost of inaction far exceeds the investment required now.

Valeo Foods Group has agreed to acquire 100% of Prestige-96, marking its latest move to strengthen its position in Europe’s competitive sweet treats and snacking sector. The deal will see the international food business add one of Bulgaria’s most established producers of biscuits, wafers and sweet snacks to its portfolio. Founded in 1996, Prestige has built a strong domestic presence with well-known brands including Naya, Hyper, Mirage and Roden Kray, and employs around 450 people. This represents Valeo Foods’ eighth acquisition since 2022, aligning with its strategy of scaling through the addition of established, local brands across Europe. The group, which already manages more than 80 brands and generates close to €2 billion in revenue, is seeking to deepen its footprint in Central and Eastern Europe while broadening its category reach. Ronald Kers, CEO of Valeo Foods Group, commented: "Prestige is an exceptional business with outstanding brands, a strong market position, and a highly capable team. By combining Prestige’s category expertise with the scale of the Valeo Foods network, we see significant opportunities to accelerate growth, expand into new markets and bring even more loved products to consumers across Europe.” The deal also opens the door to expansion into adjacent snacking categories and provides a platform for increased international distribution. Prestige’s existing export network, spanning more than 30 countries, is expected to complement Valeo’s own distribution capabilities, supporting further penetration into both established and new markets. In addition to brand and market synergies, Prestige brings a modern production and warehousing facility, which Valeo Foods says will enhance capacity, operational flexibility and efficiency across the group. Kers continued: “This acquisition is a clear investment in long term, sustainable growth, adding capabilities that naturally enhance our core business. We look forward to welcoming the Prestige team as we grow together.” Darina Stoyanova, CEO of Prestige 96, said: “Joining Valeo Foods gives us an even stronger platform to build on that success. By combining Prestige’s much-loved brands with Valeo Foods’ international scale and capabilities, we see tremendous potential to grow our business, reach new markets and continue delivering the products consumers love.” Completion of the deal remains subject to customary regulatory approvals in Bulgaria. Financial terms have not been disclosed.