Biotechnology company Novella Innovative Technology has appointed nutraceutical industry veteran Antonio Martinez Descalzo as chief executive officer, as the company moves from research and development toward commercial production of plant-cell-derived ingredients. Antonio Martinez Descalzo Martinez brings more than two decades of leadership experience across the life sciences, nutrition and health-and-wellness sectors. He previously held senior roles at agribusiness and ingredients company ADM, including vice president of innovation and business development director for its health and wellness division, where he helped expand branded ingredients across global markets. He has also contributed to industry policy and development through the board of the International Probiotics Association. The appointment comes as Novella prepares for a key operational phase. Chairman and co-founder Kobi Avidan said: “2026 marks a pivotal operational year for Novella. Having successfully completed pilot production, we are moving into full industrial manufacturing, responding to the global demand for precise, consistent and high-potency botanical ingredients”. At the centre of Novella’s strategy is AuraCell, the company’s proprietary precision-cultivation platform that grows bioactive compounds directly from plant cells in controlled environments. The process eliminates the need to cultivate whole plants while producing standardised phytonutrients with consistent potency and minimal resource use. Martinez said the technology introduces what the company calls a new nutraceutical category: 'Precision Botanicals'. “We’re introducing the new category of precision botanicals into the nutraceutical space,” Martinez said. “This approach enables fully standardised botanical ingredients produced at consistent volumes while supporting sustainability and supply chain resilience.” The technology also aims to reduce volatility in botanical ingredient supply chains, which are increasingly affected by climate variability and agricultural constraints. Novella’s first ingredient, Novella Strawberry, is a whole-cell strawberry-derived ingredient containing naturally occurring compounds such as antioxidant phenolic acids. The product is currently available for industrial validation and sampling. Commercial rollout is expected in 2027, with the company initially targeting the North American nutraceutical market, which it estimates at around $60 billion. To support scale-up, Novella has partnered with Chemo Biosynthesis, the industrial division of Insud Pharma Group, which will manufacture the ingredient at its pharmaceutical-grade facilities in Italy. Chemo operates as a contract development and manufacturing organisation (CDMO) specialising in pharmaceutical production. Under the agreement, Chemo will integrate Novella’s proprietary plant-cell cultivation technology into its manufacturing processes to enable large-scale production measured in tons. “Beyond the advantages of having a lean production model that does not require capital-intensive facility build-outs, this approach enables the production of natural ingredients at volume with pharmaceutical-grade precision,” Martinez said. Novella is also strengthening its production pipeline through partnerships with CDMOs including the UK’s Centre for Process Innovation (CPI) and Extracellular, both focused on process development and scale-up for biotechnology products. In January 2026, the company received grant support from the European Institute of Innovation and Technology (EIT) to advance downstream processing for plant-cell culture. The project is being conducted in collaboration with Extracellular and aims to improve both the economic viability and environmental sustainability of production. “These combined efforts will create a robust ecosystem that supports Novella’s goal of transforming the nutraceutical supply chain as we transition from start-up to full-production company,” Adivan said.

PepsiCo UK is investing £3.6 million to install a rooftop solar power system at its Southern Region Distribution Centre (SRDC) in Leicester, UK. The project, delivered with energy infrastructure specialist Ineco Energy, will see solar panels installed across 30,000 square metres of roof space, roughly the size of four football pitches. Once completed, the system is expected to generate the equivalent of 100% of the electricity required to run the logistics centre annually. The 3.56MWp solar installation is forecast to produce around 2.84GWh of renewable electricity each year, enough to power about 1,000 UK homes. Any surplus energy generated during the day will be used to support operations at the nearby Walkers crisps manufacturing plant. The project forms part of a broader series of sustainability investments across PepsiCo’s UK operations. Recent initiatives include switching to electric ovens at its Leicester site, installing more efficient manufacturing machinery in Coventry and upgrading fryers at its Brigg facility, home to Pipers crisps. Together, these upgrades have reduced the company’s greenhouse gas emissions by around 2,400 tonnes annually. The solar installation follows a £14 million upgrade of the Leicester distribution centre in 2021. The facility employs around 240 people and distributes products produced at PepsiCo’s six UK factories. Andy Smethurst, UK warehousing and logistics director at PepsiCo, said: “Leicester is already home to one of the world’s largest crisp factories, and now we’re delivering one of the most complex solar power systems, right here in the East Midlands. It’s a major milestone for PepsiCo UK and shows how we’re continuing to find new ways to power our sites and operate more sustainably.” Angus Rose, director at Ineco Energy, added: “Ineco is incredibly proud to be delivering this flagship solar project for PepsiCo. Once operational, it will be one of the largest rooftop systems of its kind in the UK food manufacturing sector, generating the same amount of electricity that the SRDC uses in a full year". "This project has required a collaborative and highly technical approach, and we’re delighted to now be moving into the construction phase. We look forward to continuing our strong relationship with the PepsiCo team.” Construction of the solar system is underway and is expected to be completed by September 2026.

Domino Printing Sciences has introduced the Cx150i, a compact, high-resolution piezo inkjet printer designed for direct coding onto porous boxes. The system is aimed at food, beverage and general manufacturing businesses seeking a cost-effective and more sustainable alternative to traditional box-coding methods. Developed for secondary packaging applications, the Cx150i combines a small footprint with industrial-grade performance, making it suitable for production environments where space, operational simplicity and budget are key considerations. The printer is designed to deliver high-resolution codes directly onto corrugated cases, removing the need for labels or additional packaging materials. A key feature of the new system is its use of non-toxic, non-hazardous vegetable-oil-based ink, which supports manufacturers’ sustainability goals. By enabling direct-to-box printing, the Cx150i eliminates adhesive labels, backing liners and other consumables typically associated with case labelling systems. According to Domino, this approach can reduce packaging waste while improving recyclability. David Edwards, product manager – Piezo Inkjet at Domino Printing Sciences, said: “The Cx150i represents a hugely capable direct-to-box printer at an accessible price. It offers significant cost-of-ownership savings when compared to labelling solutions and boasts strong environmental credentials: vegetable-oil-based ink, minimal waste and no factory air.” The system has been engineered to lower total cost of ownership (TCO) through reduced consumable usage, improved ink efficiency and simplified maintenance compared with both labelling solutions and legacy direct-to-box coding technologies. In addition to its hardware features, the Cx150i includes advanced connectivity options. Through Domino Automation, the printer can integrate with factory MES and ERP systems, enabling streamlined data management across production lines. Compatibility with Domino Cloud provides remote monitoring capabilities, improved visibility of overall equipment effectiveness (OEE) and ongoing optimisation of coding operations. For manufacturers seeking enhanced quality control, the system can also be paired with Domino’s R-Series vision inspection solutions to create a fully integrated coding and verification setup. With sustainability, operational efficiency and digital connectivity becoming increasingly important in secondary packaging operations, the Cx150i expands Domino’s portfolio of industrial coding solutions designed for modern manufacturing environments.

Maryland has partnered with Warner Bros Discovery Global Consumer Products to launch limited-edition Butterbeer-flavoured cookies inspired by the wizarding drink from the Harry Potter franchise. The collaboration sees the UK’s leading cookie brand combine its signature crunchy, crumbly texture with the sweet butterscotch flavour notes associated with Butterbeer. The product launch coincides with the 25th anniversary of the first Harry Potter film and forms part of the global Butterbeer Season, which runs from 1 March to 31 May. Maryland Butterbeer Cookies will be available from 9 March. With millions of fans worldwide, the Harry Potter franchise continues to drive strong consumer engagement, and the collaboration is expected to create a significant retail opportunity throughout 2026. According to Maryland’s parent company, Fox's Burton’s Companies, the flavour launch taps into existing fan enthusiasm for Butterbeer, which already generates substantial social media engagement. David Hebson, trade marketing director at Fox’s Burton’s Companies, said: “This launch brings together two iconic brands in a way that feels genuinely exciting for both shoppers and retailers. Butterbeer is a flavour that already has huge cultural relevance, and combining this popularity with the UK’s number one cookie brand gives fans a new way to engage with the wizarding world." Maryland Butterbeer Cookies will be available in a 200g roll-wrap format (RRP £1.65) and a Minis format (RRP £1.50) during the limited Butterbeer Season window.

Iwan Thomas, associate at Charles Russell Speechlys, examines the wave of divestments sweeping through the food and beverage sector. From Unilever's ice cream spin-off to Nestlé's portfolio reset and Coca-Cola's stalled attempt to sell Costa Coffee, major FMCG players are cutting assets and rebalancing around perceived high-growth categories. He considers what this tells us about valuation trends, the categories in question and how FMCG portfolio strategy is evolving for 2026 and beyond. Iwan Thomas A story of separation Across the industry's largest conglomerates, the strategy of owning everything from ice cream to infant formula is giving way to a sharper, more disciplined approach. Brands are now identifying what is core, divesting what is not and redeploying capital where returns are highest. The most high-profile example arrived in December 2025, when Unilever completed the demerger of its ice cream division into The Magnum Ice Cream Company (TMICC), listed in Amsterdam, London and New York with a market capitalisation of approximately €7.93 billion. The rationale appeared to be clear: ice cream, with its distinct cold-chain logistics and seasonal demand profile, sat uneasily within the broader group. Unilever's divestments extend beyond ice cream. It has sold the snack brand Graze and reports suggest it may also exit legacy brands such as Marmite, Colman's and Bovril. Nestlé reached a strikingly similar conclusion, announcing plans to sell its remaining in-house ice cream operations to Froneri, its 50:50 joint venture with PAI Partners. However, ice cream is only one piece of a broader restructuring. Nestlé has launched a sale process for its Water division, is exploring a divestiture of Blue Bottle Coffee and its "Fuel for Growth" programme intends to cut its brands from over 400 to approximately 150. Elsewhere, Kraft Heinz also announced plans to split into two standalone companies, though the separation was paused by incoming CEO Steve Cahillane in February 2026. A note on the categories The assets being shed share clear structural traits. Ice cream, for example, is capital-intensive, highly seasonal and requires specialised cold-chain infrastructure that shares little overlap with a parent company's other operations. Coffee retail, particularly bricks-and-mortar café chains, is labour- intensive, real-estate-heavy and operationally demanding. That being said, the relationship between physical coffee retail and packaged goods is not a one-way street. Established café chains have shown they can credibly extend into the FMCG space and many of these operators have also demonstrated a capacity to extend beyond the café, successfully building retail and packaged goods offerings such as capsules and ready-to-drink lines that leverage the brand credibility earned on the high street, in a way that FMCG conglomerates moving in the opposite direction have struggled to replicate. The Costa Coffee saga made headlines recently. Coca-Cola acquired the chain for £3.9 billion in 2018, envisaging synergies across ready-to-drink coffee, vending and retail. Those synergies never materialised. CEO James Quincey acknowledged the investment was "not where we wanted it to be". An auction process was launched in 2025, but private equity bidders failed to meet Coca-Cola's expectations, and the sale was shelved in December 2025. Industry expert, Nandini Roy Choudhury, commented that Coca-Cola had tried "to graft a service-heavy retail chain onto an asset-light, brand- driven model, and the cultures never blended". The coffee retail sector nonetheless continues to evolve rapidly. Brands have been innovating on format, technology and operational efficiency, though that model involves trade-offs, notably a leaner staffing approach that can come at the cost of the craft and product quality associated with traditional speciality coffee chains. However, the broader speciality coffee market, built on trained baristas and in store experience, shows no signs of slowing, and it is in that segment where many established operators continue to deepen their competitive advantage. The challenge for FMCG incumbents is not that coffee is unattractive as a category, Nestlé's Nescafé and Nespresso operations remain pillars of its strategy. Rather, running physical cafés is a fundamentally different business from manufacturing and distributing packaged goods at scale. External pressures also play their part. Rising input costs, economic uncertainty and the growing influence of GLP-1 weight-loss drugs on consumer snacking behaviour are all reshaping how boards think about category exposure. The businesses being divested tend to share common traits, being complex or distinct supply chains, having seasonal cash flows and limited cross-portfolio synergies. What the valuations tell us How the market is pricing these transactions offers useful insight. TMICC is listed at a reference price of €12.80 per share, with Morningstar estimating a valuation of roughly eight times expected 2025 adjusted EBITDA, a figure some commentators described as a "cool valuation". In other words, rewarding focus, but not nostalgia. Froneri, by contrast, was valued at approximately €15 billion (including debt) in October 2025, when PAI Partners restructured its stake and brought in the Abu Dhabi Investment Authority as a minority investor. That higher multiple arguably reflects a premium for Froneri's track record. More broadly, EBITDA multiples in food and beverage have moved towards the 10–11x range, with buyers willing to pay for quality but exercising greater discipline than previously. The real premium valuations, however, are in functional beverages. PepsiCo's $1.95 billion acquisition of prebiotic soda brand Poppi and Celsius's $1.8 billion purchase of Alani Nu signal that capital is flowing decisively towards better-for-you, functional and wellness-oriented platforms. Where the capital is going If divestments define one side of the equation, acquisitions define the other. The brands attracting capital share several characteristics, functional health benefits, global scalability, premium positioning and alignment with evolving consumer preferences. Mars's acquisition of Kellanova and Ferrero's purchase of WK Kellogg demonstrate that snacking at a global scale remains highly attractive. Hershey's acquisition of LesserEvil reflects a bet on premium, better-for-you snacking. These deals point to a wider conviction that the intersection of health, convenience and indulgence is where long-term growth resides. What comes next The direction of travel seems clearer in 2026. The market should expect more divestments. Nestlé's water sale process is underway, with deconsolidation expected from 2027. The Kraft Heinz split may yet be revived under new leadership. Nestlé is also reportedly weighing a reduction of its stake in Froneri itself. The era of the fully integrated FMCG conglomerate, running every product category from soup to soap, appears to be evolving. Scale alone no longer guarantees relevance. The emerging consensus is that dedicated, focused operators are better placed to drive performance in operationally distinct categories, whether that is ice cream, coffee retail or water. For a company to succeed in this environment, it must build a portfolio that navigates shifts in consumer behaviour, manages rising costs and positions itself around categories where it can credibly claim to be the best owner, not merely the biggest.

Swedish precision fermentation start-up Melt&Marble has secured self-affirmed GRAS (Generally Recognized as Safe) status in the US for its MeltyMarble fat solution. The solution is described as a ‘designer lipid,’ made via precision fermentation and inspired by traditional animal-based fats. It is designed to deliver targeted functionality across a range of food applications, including alternative meat and dairy, chocolate confectionery, bakery and snacks. According to Melt&Marble, the solution is structured to optimise flavour delivery, melting behaviour and creamy or juicy mouthfeel, setting it apart from conventional plant fats and enhancing sensory performance. A plant-based burger and chocolate ganache made using MeltyMarble It has now determined that MeltyMarble is safe for human consumption based on an extensive testing and quality control status, with the self-affirmed GRAS status paving the way for sales in the US market and unlocking collaboration opportunities with food manufacturers in the country. Melt&Marble’s process involves engineering yeast to create fats and oils with tailored properties for different applications that meet sustainability and technical requirements. Its mission is to supply high-performance fats to the food market that can replace ingredients derived from petrochemicals, animals and unsustainable plant sources. Anastasia Krivoruchko, co-founder and CEO of Melt&Marble, said: “This milestone represents a significant step forward for Melt&Marble and underscores our progress across product development, regulatory readiness and scale-up”. “With self-GRAS achieved, we’re well positioned to advance our food-focused pipeline and pursue a ‘no questions’ letter from the FDA for MeltyMarble, bringing us closer to delivering better and more sustainable fats to the market.”

Danish ingredient manufacturer Ferm Food has acquired a former manufacturing facility from Orkla in Skovlund, Denmark. The move aims to significantly increase production of fermented plant-based ingredients for the global food industry. The acquisition, which takes effect on Wednesday, 1 April 2026, will provide the company with additional production infrastructure to scale up its fermentation technology amid rising international demand. The newly acquired site will produce fermented ingredients derived from a range of plant-based raw materials, including legumes, rapeseed press cake, kernels, oats, buckwheat and wheat, targeting manufacturers looking for more natural functional ingredients in food formulations. Once fully operational, the site is expected to support an annual capacity of up to 20,000 tonnes of fermented ingredients, depending on product mix, supplementing Ferm Food’s existing production capacity in Vejen, Denmark. Jens Legarth, Ferm Foods CEO, said: “We have outgrown our current facilities. With the Skovlund site, we can supply many more food manufacturers in Denmark and abroad. Global interest has developed faster than we expected, and that is why we are scaling up now.” The new facility will support Ferm Food’s strategy to supply functional fermented ingredients to a wider range of manufacturers across Europe and other export markets. Ferm Food develops ingredients designed to help manufacturers improve functionality in food formulations while maintaining simpler ingredient lists. The ingredients are produced using solid-state fermentation with selected lactic acid bacteria, a process that breaks down unwanted compounds in raw materials while generating bioactive compounds that support functionality. Ferm Food operates under the parent company Fermentationexperts, which has developed and patented the fermentation technology used by the business. The group operates production facilities in the US, Malaysia, Denmark and Ukraine, focused on producing plant protein and fermentation-based ingredients at industrial scale.

Premier Foods is expanding its Angel Delight Bubble Jelly range with a new blueberry flavour, doubling down on bubble tea-inspired innovation as branded players look to inject growth into the UK’s ambient desserts category. The extension follows the launch of Angel Delight Bubble Jelly in September last year, which has delivered more than half a million pounds of sales since launching in September 2025, Premier Foods said. This highlights strong consumer appetite for novelty formats in a traditionally low-growth aisle. The new variant combines blueberry-flavoured jelly with raspberry popping boba, mirroring flavour and texture cues popularised by bubble tea and Asian-inspired desserts. The product will roll out initially in selected Asda stores at a manufacturer’s suggested selling price of £2.85. For manufacturers and retailers, the success of the Bubble Jelly range underscores the growing importance of playful textures, global flavour cues and “permissible treats” in driving value growth, particularly as shoppers rein in discretionary spending elsewhere. Unlike chilled desserts, Angel Delight Bubble Jelly is shelf-stable and requires no refrigeration, offering attractive margins and reduced waste for retailers while fitting into convenience-led consumption occasions such as packed lunches and impulse treats. The launch reflects a broader strategy among established food brands to refresh heritage portfolios by borrowing inspiration from foodservice, street food and social media-driven trends, rather than relying solely on traditional flavour extensions. Premier Foods, one of the UK’s largest food manufacturers, has increasingly focused on innovation-led growth across its portfolio, which includes brands such as Ambrosia, Mr Kipling and Batchelors, as it seeks to offset input cost inflation and maintain brand relevance with younger shoppers. The Bubble Jelly range now comprises four flavours, including strawberry, mango, lemonade and blueberry, and is positioned to drive repeat purchase in the ambient jelly category, which has struggled in recent years to attract incremental spend.

DSM-Firmenich has completed a $10 million upgrade of its premix facility in Schenectady, New York, positioning the site as a flagship production hub for the Americas and strengthening capabilities across food, dietary supplement and infant nutrition markets. The modernisation programme, announced on Wednesday, 11 March, aims to enhance quality standards, operational efficiency and sustainability at the site, which the company says is now among the most advanced human-health premix facilities in North America. According to DSM-Firmenich, the investment reflects increasing regulatory scrutiny and growing customer expectations for traceability, reliability and consistent product quality in nutrition and food ingredient supply chains. The project focused on redesigning production areas and installing advanced processing technologies to improve manufacturing performance and audit readiness. Key upgrades include optimised GMP zoning, improved material flow systems, expanded material conditioning and powder technologies and a centralised dispensary and 35 blenders. The company said the new layout and equipment platform will support cleaner, safer and more efficient operations while enabling faster commercialisation of premix blends. The Schenectady site produces premix solutions used in human nutrition applications, including fortified foods, dietary supplements and infant formula. With regulatory requirements tightening globally, ingredient suppliers are increasingly investing in facilities that can demonstrate strong compliance and audit performance. Maximilian Fattinger, vice president of premix at DSM-Firmenich, said: “This investment goes well beyond incremental upgrades. By taking a generational step forward in premix excellence, we are raising the bar for quality, safety and reliability so customers can count on consistent performance and dependable supply.” Originally established in 1995, the Schenectady facility has been redesigned not only to improve production capabilities but also to increase transparency with customers. The company said the site will host visitors, giving partners insight into manufacturing systems, quality processes and technical expertise behind its premix solutions. The investment also aligns with the company’s broader focus on operational resilience and supply continuity for customers navigating increasingly complex regulatory and market conditions. Headquartered in Switzerland and the Netherlands, DSM-Firmenich operates in nearly 60 countries and reported annual revenues exceeding €12 billion.

Organic Valley has launched Protein Plus, a new line of ultra-filtered organic milk with higher protein and lower sugar content than conventional milk. The farmer-owned cooperative said the product contains 50% more protein and 50% less sugar than regular milk. Each serving provides 13g of protein and 6g of sugar, compared with around 8g of protein and 12g of sugar in standard milk. Protein Plus is available in whole, 2% and skim varieties and is rolling out this month at US retailers including Target, Publix, Harris Teeter, Sprouts and Whole Foods Market. Rick Simington, chief commercial officer at Organic Valley, said consumer demand for an organic version of ultra-filtered milk drove the launch. "From our research, we found that consumers desired an organic option of ultra-filtered milk. Knowing this, we recognised the opportunity for our cooperative to raise the bar and expand the category by bringing Organic Valley Protein Plus Ultra-Filtered Milk to market and deliver on this consumer need." The milk is sourced from small organic farms where cows are pasture-raised and not treated with antibiotics, artificial growth hormones, toxic pesticides or GMOs. After collection, the milk undergoes an ultra-filtration process that removes water, lactose and some minerals to concentrate naturally occurring protein. The product will also be the first US retail item packaged in Tetra Pak’s Tetra Brik Aseptic 1420 Edge (48oz) carton with the LightWing 30 cap, a format made mainly from renewable plant-based materials and designed to be recyclable. The carton includes a tethered, hinged cap intended to remain attached during use. Simington added that sustainability considerations informed both farming practices and packaging decisions. The suggested retail price for Organic Valley Protein Plus ranges from $5.99 to $6.99.

Nature Valley is expanding its snack bar line-up this spring with two new soft-baked offerings aimed at busy families and the growing demand for convenient, kid-friendly snacks. The launch includes Nature Valley Soft Baked PB&J Bars and Nature Valley Kids Soft Baked Bars, both designed to deliver familiar flavours in portable formats suited for lunchboxes, after-school activities and on-the-go snacking. Nature Valley’s Soft Baked PB&J Bars reinterpret the classic peanut butter and jelly sandwich as a soft-baked snack bar. The product is positioned as a convenient alternative to the traditional sandwich, delivering the familiar sweet-and-nutty flavour combination without preparation or mess. The bars are available in two varieties: Peanut Butter & Strawberry Peanut Butter & Grape According to the brand, the format aims to capture the comfort and nostalgia of PB&J while offering a portable snack option for busy mornings and afternoon snack occasions. The company is also introducing Nature Valley Kids Soft Baked Bars, a layered snack designed to appeal to children while delivering added nutrition. Each bar contains 5g of protein per serving, aligning with growing consumer demand for snacks that provide sustained energy. The line launches with three flavours: Peanut Butter Brownie Chocolate Chip Cookie S’mores Nature Valley says the soft-baked bars combine indulgent flavours with a texture designed to appeal to younger consumers, making them suitable for lunchboxes and after-school snacking. The expansion reflects broader growth in the kids snack and protein bar segments, where parents are increasingly seeking options that balance taste, convenience and functional nutrition. By combining nostalgic flavours such as PB&J with protein-forward formulations and soft-baked textures, Nature Valley is positioning the new products to capture both family snack occasions and the growing demand for better-for-you convenience foods. The new bars are rolling out to retailers nationwide this spring.

Aston University has partnered with Mondelēz International to develop filtration-based technologies designed to fine-tune flavours, nutrients and aromas in food. The collaboration brings together membrane science specialists at the Aston Institute for Membrane Excellence (AIME) with Mondelēz’s Bournville R&D team. It marks the first time AIME’s expertise in biological and industrial membranes will be applied to the food sector. Researchers will explore next-generation filtration techniques that could support new approaches in food engineering. The technologies were originally developed at Aston University for water and waste treatment through the BIOMEM and MEMetic projects. Through PhD and research programmes supported by Mondelēz, AIME scientists will investigate the use of taste receptor proteins found on the human tongue. The proteins will be used to create experimental filtration methods capable of capturing or separating specific compounds responsible for flavour and aroma. Potential applications include enhancing desirable aromas or removing unwanted compounds during production. For example, the technology could reduce bitterness in high-cocoa chocolate without the need for additional sugar. The partnership aims to strengthen food innovation in the West Midlands, where Mondelēz operates its Bournville research centre and where Cadbury’s heritage began. The research is intended to advance food chemistry and engineering and support the development of products with more distinctive flavour profiles. Professor Alan Goddard, AIME training and industry lead at Aston University, said: “AIME’s strong track record and technical capability in extracting, stabilising and engineering membrane proteins into new industrial technologies form the foundation of a collaboration that could fundamentally change how the properties of food are engineered". "This partnership is the first to apply Aston University’s advances in membrane science to pioneer commercially viable techniques in food manufacturing.” Leesha Edwards, R&D senior process engineer at Mondelēz International, added: “As a global company committed to driving breakthrough process technology in the food industry, we recognise the value of partnering with local hubs of scientific expertise and talent". "By bringing together the world’s largest chocolate R&D centre in Bournville with nearby Aston University experts, we will explore technological advances that benefit both our products and consumers and the local community in the West Midlands. Together, we look forward to developing ways to create exciting new flavours that cater to a range of different tastes.”