Tetra Pak has officially opened its new Product Development Centre for Powder Process and Technology in Cholet, France. The centre is designed to accelerate innovation and optimise processes for powder-formulated food and beverage products. It forms part of the company’s Product Development Centre (PDC) ecosystem, enabling food producers to achieve food properties and functionalities, trial different formulations, and develop brand or product identities to enhance their go-to-market strategies. The 340-square-metre site features a fully equipped pilot plant with modular production lines and modern powder-handling technologies, including its Air Jet Cleaning System and Production Control Ignition User Interface. It also house a dedicated testing laboratory to ensure quality, compliance and optimisation. It supports manufacturers across the full innovation cycle from prototype to shelf – from raw material characterisation and formulation, through to pilot-scale simulation and industrial scale-up. The PDC offers a library of more than 6,000 powder samples and testing instruments to support in-depth evaluation of powder properties and behaviours across applications. These can range from dairy and beverages to whey protein and functional nutrition products. Food and beverage producers can validate recipes and processes before industrial roll-out, reducing the risk of costly errors and enhancing product quality. They can also trial sensitive or high-value ingredients under near-identical conditions to full-scale production, allowing them to minimise waste and prevent downtime. According to Tetra Pak, its new facility can help food manufacturers to cut development costs and product loss, while increasing yield and accelerating time-to-market, as well as contributing to sustainability goals through more efficient and resource-conscious processing methods. The plant features a modular set-up, enabling configuration of trials to each customer’s specific requirements for flexibility. Every trial can also be followed remotely via high-definition livestreaming with real-time interaction and detailed post-trial reporting. Customers can receive recordings, technical data and product samples, wherever they are in the world. Charles Brand, executive vice president for processing solutions and equipment at Tetra Pak, explained that powder-formulated products have become part of everyday diets for many consumers with the rise in protein supplements, fortified beverages and other specialised nutrition offerings. “Consumers want healthier, more convenient and sustainable options – but also greater choice and quality,” he explained. “For producers, this means constant innovation, rapid scale-up and flawless execution. Our new PDC is designed to help them achieve exactly that.”

Hochdorf, a Swiss-based producer of milk powder, baby food and nutritional supplements, has announced the appointment of Sandro Tichelli as its new chief executive officer, effective 1 January 2026. Tichelli brings more than two decades of leadership experience in the international food and beverage industry, joining Hochdorf from Danone, where he held a range of senior positions. He succeeds Ralph Siegl, who has led the company since 2022. Under Siegl’s leadership, Hochdorf successfully navigated its spin-off and sale to AS Equity Partners in 2024. “I am very excited to take on the role of CEO,” said Tichelli. “The company has excellent products, strong brands and great potential.” In a statement, the board stated: “Following the completion of this transition phase, we want to lead Hochdorf to renewed international growth. We are confident that Sandro Tichelli, with his dynamic personality, extensive management experience and deep understanding of the international food market, is the ideal CEO to achieve this.” Until Tichelli officially assumes his position in January, Oliver Banz, head of portfolio management at AS Equity Partners, will serve as interim CEO.

The dairy industry is undergoing a technological transformation, with innovations spanning from farm to factory to fridge. From cutting-edge high-pressure processing to AI-driven pasture management, these advancements are not just boosting supply chain efficiency but also driving sustainability and safety. FoodBev's Siân Yates finds out how dairy manufacturers can harness the latest technologies to stay ahead of the curve and meet the rising demand for quality and environmental responsibility. As consumer expectations evolve and the demand for sustainable, high-quality dairy products intensifies, the dairy manufacturing industry finds itself at a crossroads. With the pressure mounting to meet rigorous food safety standards, reduce environmental footprints and deliver products that appeal to a more health-conscious audience, the industry is stepping up its innovation game. Advances in technology are reshaping every stage of dairy production, from farm operations to the final packaging process. High-pressure processing (HPP), AI-driven pasture management, energy-efficient evaporators and real-time contaminant detection systems are just some of the innovations driving the dairy industry forward. These technologies are transforming how dairy manufacturers operate, enabling them to meet both consumer demands and regulatory expectations. High praise for HPP HPP has become a key technology in dairy manufacturing, offering a non-thermal method to enhance food safety without compromising product quality. By subjecting dairy products to ultra-high pressure, HPP inactivates harmful pathogens while preserving the natural taste, nutritional value and texture. This makes it particularly appealing for dairy products like fresh cheeses and milk-based beverages, which must maintain freshness while extending shelf life. The latest systems are making it more efficient for largescale production and reducing bottlenecks in highvolume operations. HPP technology manufacturer Quintus, for example, recently unveiled the industry’s largest HPP system – the QIF 600L – with a 600-litre cycle capacity, capable of processing up to 9,140lbs (4,150kg) per hour. This high capacity boosts efficiency, reducing cycles and lowering energy and labour costs. The system features up to 12 intensifiers and offers flexible processing to meet varying production demands. Its integrated AI-driven condition monitoring predicts maintenance needs, minimising downtime. Designed for user ease, the QIF 600L’s components are easily accessible for maintenance, while its SmartPress software ensures seamless operation and direct access to support. The system’s scalability and efficiency make it a game-changer for dairy manufacturers. Meanwhile, Hiperbaric has developed the widest range of HPP equipment, perfectly suited to any scale of dairy production. The company is also a pioneer in revolutionary Hiperbaric Bulk technology, a world first that processes bulk beverages prior to bottling. This innovation simplifies production, offering unmatched productivity, the lowest processing costs and minimal energy consumption. In addition, it offers complete freedom in packaging, as it adapts to any material, design or size after processing. This innovative system has a filling efficiency of 90%, approximately double that of traditional packaging methods. Adding to this, JBT’s Avure range of HPP systems is helping producers deliver dairy products that are fresher, safer and longer-lasting. By using only pressurised cold water, Avure systems avoid the taste and texture changes caused by heat, chemicals or irradiation, while retaining key sensory qualities such as flavour, colour and nutritional content. Because HPP is applied in the product’s final packaging, it also eliminates post-processing contamination risks and inactivates pathogens like Salmonella , E. coli and Listeria , helping manufacturers avoid costly recalls. reduced cooling costs and minimal water use – all while being compatible with 95% of existing set-ups and installable in under six hours. Temperature control is critical at the farmgate, where even small deviations can affect milk quality. Companies like Anderson-Negele are developing hygienic temperature sensors and digital transmitters designed specifically for dairy environments, helping farmers maintain optimal cooling and prevent bacterial growth. These sensors feature stainless steel construction, CIP/SIP compatibility and versatile process connections for tanks, pipelines or retrofits. Digital outputs allow integration into automated systems, giving real-time visibility, and supporting traceability and optimisation. By monitoring temperature with this level of precision, dairy operations can reduce thermal stress on milk, protect flavour and freshness and ensure high-quality products downstream. With rising operational costs and pressure to meet sustainability goals, the demand for smart, farm-ready technologies like these is only expected to grow. Intelligent control at the farmgate Energy efficiency on the farm is also receiving a high-tech upgrade. Technidrive, a provider of intelligent drive and control systems, recently delivered its 1,000th bespoke dairy control solution, marking a major milestone for on-farm innovation. Its flagship technologies, TechniVac and TechniFlow, are designed to help dairy farmers across the UK and Ireland enhance energy efficiency, milk quality and operational performance. TechniVac, a vacuum pump system, automatically adjusts output to match real-time demand during milking – reducing energy use by up to 60% while delivering quieter, low-maintenance operation. TechniFlow, meanwhile, enables variable-speed control during milk transfer, ensuring gentle flow, reduced cooling costs and minimal water use – all while being compatible with 95% of existing set-ups and installable in under six hours. Temperature control is critical at the farmgate, where even small deviations can affect milk quality. Companies like Anderson-Negele are developing hygienic temperature sensors and digital transmitters designed specifically for dairy environments, helping farmers maintain optimal cooling and prevent bacterial growth. These sensors feature stainless steel construction, CIP/SIP compatibility and versatile process connections for tanks, pipelines or retrofits. Digital outputs allow integration into automated systems, giving real-time visibility, and supporting traceability and optimisation. By monitoring temperature with this level of precision, dairy operations can reduce thermal stress on milk, protect flavour and freshness and ensure high-quality products downstream. With rising operational costs and pressure to meet sustainability goals, the demand for smart, farm ready technologies like these is only expected to grow. Advanced inspection technologies The role of advanced inspection systems in the dairy sector is increasingly crucial. Traditional methods, such as metal detection, often struggle with non-homogeneous dairy products like grated cheese, where contaminants are harder to detect. Anritsu has addressed this challenge with its dual-energy X-ray inspection systems, specifically designed to detect contaminants in products with varying shapes and textures. These systems use two different X-ray spectra to scan dairy products more comprehensively, allowing for a detailed analysis and improved contaminant detection. In addition to identifying contaminants, they also measure fill levels accurately, ensuring consistent product weight and preventing costly giveaways. The systems are equipped with antibacterial surfaces to reduce contamination risks. Meanwhile, Eagle Product Inspection’s Pack 400 HC is designed specifically for the dairy industry, combining hygienic design with robust contaminant detection. The system can identify glass shards, dense plastic, rubber, metal fragments and mineral stones in products packaged in cartons, pouches, boxes or plastic containers. Beyond detecting foreign materials, the Pack 400 HC also performs essential quality checks such as fill level verification, mass measurement and package integrity, ensuring caps and closures are correctly placed on drinkable yogurts or identifying voids in blocks of cheese. With advanced PXT photon-counting, dualenergy X-ray technology and Eagle’s SimulTask PRO interface, the system enhances inspection accuracy and operational efficiency. It can also integrate with network-based TraceServer technology to store images and data, supporting traceability and regulatory compliance. Built to withstand harsh washdown environments, the Pack 400 HC features welded stainless-steel plates, tool-less belt removal and a cabinet designed to deflect water, meeting NAMI sanitary design standards and IP69 ingress protection. By integrating these advanced inspection technologies, dairy processors can enhance product safety while optimising production processes, leading to improved product quality and increased profitability. Tackling membrane fouling with a gentler touch Membrane fouling remains a persistent issue for dairy processors, often leading to reduced throughput, higher operational costs and increased cleaning downtime. Traditional chemical cleaning solutions can be harsh, potentially damaging membranes or raising concerns around environmental safety. In response, Pure Bioscience has developed a new membrane treatment method using its existing antimicrobial product, called Pure Hard Surface. Originally designed as a surface disinfectant, the product has now been adapted for use in reverse osmosis and ultrafiltration systems, offering a simplified and less abrasive approach to cleaning and sanitising membranes. Unlike conventional treatments, Pure Hard Surface requires no mixing or protective gear and is applied as a ready-to-use solution. It has been shown to penetrate membranes quickly, removing fouling and helping to restore flow efficiency – all without oxidation or degradation of the membrane itself. ZwitterCo has launched its Evolution membrane range for dairy and food processing. Using patented ‘Zwitteronic’ chemistry, these antifouling membranes fully recover performance with simplified cleaning programmes, enabling processors to clean faster, use fewer chemicals and reclaim valuable production time. Available in ultrafiltration, superfiltration and reverse osmosis configurations, Evolution membranes are compatible with existing systems and offer substantial operational savings. Early adopters report cutting total cleaning costs by more than 50%, reducing water use by over 30%, and saving an hour for every step removed from their cleaning routines. This makes the technology a major step forward in sustainable and efficient membrane processing. A more sustainable sector Sustainability is an increasingly pressing concern for dairy manufacturers, particularly as energy costs rise and environmental regulations tighten. To meet these challenges, companies are turning to innovative technologies that not only improve energy efficiency but also reduce the environmental impact of their operations. GEA Group’s eZero evaporator is a new solution for energy-efficient dairy production, achieving CO2-free operation and supporting the industry’s push to reduce carbon footprints. By cutting energy consumption by up to 60% compared to traditional systems, the eZero evaporator helps manufacturers lower costs while significantly reducing their environmental impact. Its compatibility with existing for easy integration without the need for costly infrastructure overhauls, making it a practical upgrade for modernising operations. Additionally, the inclusion of an ammonia heat pump optimises heat transfer, further boosting energy efficiency and reinforcing the system’s commitment to sustainability. In addition to GEA’s eZero evaporator, other advancements in sustainable dairy production are also gaining traction. Developed by Denmark-based Lyras, raslysation is a non-thermal pasteurisation method that uses UV light to deactivate microorganisms in liquid dairy products. It significantly reduces resource usage, consuming 60-80% less water and 60-90% less energy compared to traditional methods. This increases product yield by preserving bioactivity and reducing the need for additional processing. Additionally, raslysation helps maintain the nutritional quality of dairy products, enhancing taste and extending shelf life. Another example is Tetra Pak, which has been developing energy-efficient pasteurisation systems that reduce both energy consumption and water use. These systems are designed to lower the environmental impact of dairy production by focusing on key areas such as energy recovery, water conservation and waste reduction. Tetra Pak has also introduced more sustainable packaging solutions, such as using more recycled materials and offering solutions that use less energy throughout their lifecycle. With increasing pressure from regulators and consumers alike to adopt more sustainable practices, these innovations are helping dairy manufacturers not only meet environmental standards but also achieve cost savings in the process. By investing in technologies like these, dairy businesses can continue to produce high-quality products while contributing to the broader goal of sustainability in the food production industry.

Merchant Gourmet has expanded its range of ready-to-eat pulse and grain pouches with two Middle Eastern and Mediterranean-inspired additions, created in collaboration with chef Sabrina Ghayour. The new Persian Style Rice & Lentils and Turkish Style Bulgur & Rice products launched in Waitrose stores on 9 November and will roll out in Sainsbury’s from 27 December. Persian Style Rice & Lentils is described as gently spiced and aromatic, with warming notes of cumin, cinnamon, sweet sultanas and a hint of lemon. Meanwhile, Turkish Style Bulgur & Rice features a rich, tomato-based mix containing brown rice, quinoa and chickpeas, inspired by the Turkish dish Bulgur Pilavi. It is described by the brand as ‘bright, herby and full of depth’. The ready-to-eat pouches can be heated in two minutes, aiming to deliver convenience and versatility. They are suitable for serving as a side, or as a base for sharing dishes. Richard Peake, managing director at Merchant Gourmet, said: “We’re seeing real appetite for bold, globally inspired flavours that make cooking and hosting exciting yet effortless. This range delivers authentic taste, quality and convenience – bringing chef expertise directly to consumers.” The new line is priced at an RRP of £2.20 per 250g pouch.

PepsiCo has closed another Frito-Lay manufacturing site in the US, continuing a series of production network consolidations across its North American operations. A statement from the company confirmed that manufacturing and warehouse operations at its Orlando, Florida, plant ceased on November 4, 2025. The closure affects 422 employees, who were notified via a Worker Adjustment and Retraining Notification (WARN) notice. The closure also extends to an off-site warehouse located at 2000 Parks Oaks Avenue, which is slated to shut down on 9 May 2026, impacting an additional 46 employees. “This was a difficult decision, as we know how much this site and its people mean to the Orlando community,” PepsiCo Foods US said. “This action was driven by business needs, and we are committed to treating every impacted employee with care – providing transition assistance, career support, and pay and benefits during this time.” PepsiCo said it is offering a range of support for affected workers, including outplacement services, financial planning resources and career transition support, such as résumé building and a company-hosted career fair. The Orlando closure follows PepsiCo’s announcement earlier this year of a Frito-Lay facility closure in Southern California , ending 50 years of operations at the site. Both moves are part of a broader restructuring and optimisation initiative aimed at strengthening the efficiency and flexibility of PepsiCo’s North American Frito-Lay production network, amid what the company describes as 'challenging market conditions'.

Infant nutrition brand ByHeart has recalled two batches of its Whole Nutrition Infant Formula following notification from the FDA about an ongoing investigation into the recent outbreak of infant botulism in the US. A statement released on Saturday (8 November 2025) by California's Department of Public Health (CDPH) said that preliminary testing of one sample of the formula, carried out at its laboratory, suggested the presence of Clostridium botulinum , the bacterium that causes botulism. Erica Pan, CDPH director and State Public Health Officer, said: " Infant botulism is a very rare disease that occurs when babies inhale or swallow spores of the toxin-producing bacteria that cause infant botulism, which leads to progressive muscle weakness including trouble breathing if not treated in time". Pan added: " We have tested a sample of the specific powdered infant formula linked with these cases and preliminary tests are positive. We are urging parents to stop using ByHeart formula immediately." According to the FDA, 83 cases of infant botulism have been reported nationwide since August, with 13 infants having received ByHeart formula at some point. There has been no historical precedent of infant formula causing infant botulism, which is extremely rare and originates from environmental sources such as soil, dust or certain vegetables. A statement shared on 9 November, by ByHeart co-founders Mia Funt and Ron Belldegrun, said ByHeart is treating the CDPH's preliminary result "with the utmost seriousness," and is now conducting testing, with a third party independent testing laboratory, of the two recalled batches of its formula. However, the co-founders said the positive sample tested by the CDPH came from a previously-opened can. Due to this, they stated that the testing "lacks scientific basis to establish causation between the product and illness". " We know that  Clostridium botulinum  is a bacteria that exists naturally in the environment – in places like soil, dust, and even vegetables – meaning that an opened can can be contaminated in multiple ways," the statement added. The voluntary recall applies only to the following batches: • Batch Code: 251261P2 - Use by: 01 Dec 2026 • Batch Code: 251131P2 - Use by: 01 Dec 2026 • UPC: 5004496800 The batch code and use-by date can be found on the bottom of the can. No other ByHeart products or batches are affected by this recall. Consumers who have purchased cans from the identified batches have been advised to discontinue use immediately and dispose of the product. ByHeart has committed to replacing affected cans and providing two additional cans at no cost to customers who have discarded recalled products. ByHeart entered the infant formula market in 2022, with a vertically integrated manufacturing model. The company stated that it continues to meet or exceed both US and global product safety standards. Parents are advised to contact their doctor immediately if their infant shows symptoms such as constipation, poor feeding, a weak cry, drooping eyelids or respiratory difficulty.

UK soft drinks manufacturer Radnor Hills has unveiled a new carbonated beverage line, Radnor Spring, as it continues to expand its portfolio of low-calorie, functional drinks. The new Radnor Spring range features sparkling water with B vitamins in four fruity flavours – Black Cherry & Blackcurrant, Mango & Passionfruit, Pineapple & Grapefruit and Strawberry & Raspberry. Each 500ml bottle is 100% recyclable and made with 30% recycled plastic, with a recommended retail price of £1 for price-marked packs. Chris Sanders, sales and marketing director at Radnor Hills, said: “ We have carried out extensive consumer research among 3000 18-35 year olds who grew up with our brands and are now looking for exciting options. Radnor Spring is the perfect next step – a juicy, carbonated soft drink bottled at our zero-to-landfill site in Wales.” Now in its 35th year, Radnor Hills produces more than 400 million units from its Knighton, Powys site, and reported £55.3 million in revenue for the year to May 2024, up to 15% year on year. Designed for leisure, retail, vending, grab-and-go and convenience channels, Radnor Spring will roll out nationally from January 2026.

Remilk, an Israel-based precision fermentation company producing dairy proteins without animals, has partnered with Gad Dairies to launch The New Milk – a cow-free milk alternative identical in taste and functionality to conventional dairy. The initial lineup includes a Barista Milk for foodservice and two consumer products: a classic milk and a vanilla-flavoured variant. Remilk produces its milk proteins via microbial fermentation, creating β-lactoglobulin identical to that found in cow’s milk but without using animals. The protein is already approved by regulators including the US FDA, Israel’s Ministry of Health and authorities in Canada and Singapore. Unlike plant-based substitutes, The New Milk replicates the taste, texture and functionality of dairy, while remaining lactose-free, cholesterol-free and kosher-pareve. It is fortified with calcium and vitamins and contains 75% less sugar than conventional milk. The launch follows more than five years of R&D and over $150 million invested in Remilk’s patented fermentation platform. Aviv Wolff, founder and CEO of Remilk, said: “We founded Remilk with a clear vision – to create a better, healthier and tastier world through real milk made without cows. Today, in a remarkable global milestone, that vision is becoming a reality: The New Milk is launching in Israel." "Our partnership with Gad Dairies, a brand with an unmatched culinary legacy, is the natural next step to ensure the highest-quality, best-tasting products. We’re proud of this collaboration that bridges vision and innovation with uncompromising taste and quality.” Amir Aharon, CEO of Gad Dairies, added: “Our collaboration with Remilk represents a global breakthrough for Gad – milk born from advanced science and technology, yet rooted in decades of culinary tradition. The New Milk proves that it’s possible to combine premium quality, sustainability and industrial innovation without sacrificing taste." "This is a defining moment for the dairy category. For us, The New Milk is more than a product, it’s a historic milestone where generations of dairy tradition meet groundbreaking technology. It continues Gad’s commitment to placing taste and quality at the centre.” The product is rolling out this week across cafés, restaurants and hotels in Israel, with retail launches scheduled for January 2026.

Heineken has opened a new brewery in Passos, Minas Gerais, Brazil, supported by an investment of more than €400 million. The facility represents one of the brewing giant’s largest investments in the region as the company aims to further evolve its global footprint. Located in Southern Minas Gerais, the brewery aims to enhance the company’s supply chain by bringing production closer to key consumer hubs in Brazil’s Southeast region. With an initial capacity of up to five hectolitres per year, the plant will produce Heineken and Amstel products – both 100% pure malt brands. The site reflects Heineken’s continued investment in the premium beer category. It has been designed to integrate cutting-edge technology and sustainability, incorporating advanced water treatment systems, energy-efficient processes and inclusive workforce practices. Spanning an area equivalent to 150 football fields, the Passos brewery operates on renewable energy and sustainable biomass boilers for thermal energy. Additionally, reuse systems and effluent treatment enable the site to reduce its water use ratio by up to 30%, Heineken said. This reduction is enabled by a reverse osmosis subprocess within the effluent treatment system, which allows for water recirculation and lowers overall water demand. According to Heineken, the brewery’s construction generated 1,200 direct and 11,000 indirect jobs created during the building phase. The facility employs 350 people currently, 60% of whom are local residents. Dolf van den Brink, chairman of the executive board and CEO of Heineken, said: “The opening of our new brewery in Passos marks an exciting milestone for Heineken”. “Brazil is one of the most dynamic beer markets in the world, and this investment reflects our confidence in its growth potential and our dedication to delivering premium quality beers to consumers.”

Tropicana Brands Group (TBG) has appointed Paul Chibe as its new chief executive officer, effective immediately. Paul Chibe Chibe succeeds Glen Walter, who will remain with the company in an advisory role until the end of the year. He brings more than 25 years of experience in the consumer goods and beverage sectors. Before joining TBG, Chibe served as CEO of Pabst Brewing Company. His previous roles include president and CEO of Ferrero North America, US chief marketing officer at Anheuser-Busch InBev and senior leadership positions at Wrigley. Chibe is credited with driving brand expansion and innovation at major global companies, including launching new products at Anheuser-Busch InBev, expanding Ferrero’s North American footprint and leading growth initiatives at Pabst Brewing Company. Frédéric Stévenin, chairman of the board at TBG, said: “We are excited to welcome Paul as TBG’s new CEO and look forward to working with him to build the company’s next chapter of growth and value creation". "Paul’s experience driving growth through innovation, adapting to a dynamic consumer landscape and integrating complex operating environments will be impactful at TBG. We want to thank Glen for his leadership during TBG’s transition as a standalone company.” Chibe added: “Joining TBG is an incredible opportunity to lead a portfolio of some of the most beloved brands in the beverage industry.“ "It’s that brand equity coupled with a commitment to quality, and talented team that provide a strong foundation for growth. I look forward to working together to accelerate innovation and capture new opportunities across the evolving beverage landscape.” Top image: ©Tropicana Brands Group and its licensors

Pow.Bio has scaled its continuous biomanufacturing platform to 3,000 litres at ATV Technologies’ facility in Compiègne, France, marking a major milestone in the industrial validation of its technology. The project, conducted in partnership with Bühler Group and ATV Technologies, demonstrated that Pow.Bio’s continuous fermentation process can deliver three times higher protein productivity compared to conventional fed-batch methods, while significantly reducing production costs. According to the company, the trials also confirmed over 50% reductions in projected costs of goods sold and showcased how machine learning (ML) and model predictive control can optimise process performance in real time. Pow.Bio’s system uses advanced ML algorithms to replace manual process adjustments with data-driven control, allowing facilities to adapt rapidly to operational changes. ATV’s technical capabilities and Bühler’s process engineering expertise supported the adaptation of existing infrastructure to accommodate continuous operation. Bühler conducted a pre-qualification of the Compiègne site and facilitated technology transfer from Pow.Bio, helping accelerate the start of trials. Shannon Hall, CEO and co-founder of Pow.Bio, said: "ATV has been a reliable partner with a highly skilled team who have helped bring our technology to life at a larger scale. This collaboration proves that our continuous fermentation platform delivers reliably at scales that matter with unmatched economic viability. What excites me the most is that our customers can now." Karima Zitouni, general manager at ATV Technologies, commented: "Working with Pow.Bio challenged us to rethink what's possible in fermentation. By combining continuous processing with intelligent ML optimisation, we achieved results that far exceeded our expectations. We’re proud to help prove this technology’s potential to scale and reshape the industry." Thierry Duvanel, director of innovation at Bühler Group, added: "We've demonstrated that today's biomanufacturing lines can be made truly data-driven and self-optimising – delivering higher yields, greater stability and consistent performance at scale -by implementing predictive, continuous fermentation at ATV, using Pow.Bio’s technology". "Importantly, the method can be quickly implemented throughout the current infrastructure by being retrofitted into existing plants. This is a significant step toward dependable continuous operation at larger scales, particularly in the demanding markets of food, feed and ingredient biomanufacturing." Pow.Bio said further industrial-scale projects are planned as it continues to expand its partnerships to deploy its continuous biomanufacturing platform globally.

Smart farming company Oishii, best known for its high-end strawberries, has launched its first-ever limited-edition artisanal jam collection, created in collaboration with Michelin-starred chef Yuu Shimano. The new line features two varieties – Daifuku-inspired Strawberry Spread and Strawberry Yuzu Preserves – both made with Oishii’s Koyo Berries, a varietal known for its sweetness and balanced acidity. The launch marks Oishii’s gourmet pantry debut, expanding its product range beyond fresh produce. According to the company, the jams were developed as a way to reduce food waste by upcycling imperfect or surplus strawberries from its vertical farms. Oishii co-founder and CEO Hiroki Koga said the collection reflects the Japanese concept of ichigo ichie, which means “treasuring fleeting moments". Koga stated: “These jams are a true celebration of the unique flavours I grew up with in Japan and a reflection of our mission to bring innovative, elevated culinary experiences to US consumers. Each jar represents exceptional taste and the Japanese philosophy of ichigo ichie – treasuring fleeting moments.” The Daifuku-Inspired Strawberry Spread blends Oishii strawberries with koshian red bean paste, drawing inspiration from traditional Japanese mochi desserts. The Strawberry Yuzu Preserves, developed with Shimano, combine strawberries and Japanese yuzu citrus for a bright, tangy flavour. Chef Shimano added: “This collaboration honours our shared history, Japanese heritage and commitment to excellence. The combination of strawberries and yuzu reflects my approach to creating bold yet harmonious flavours.” The jams retail for $35 per jar, or $65 for a two-jar set, available via the brand 's website and select retailers while supplies last.