M2 Ingredients has announced the launch of M2Brew, an ingredient solution engineered for mushroom coffee applications to ensure bioactive compounds survive the brewing process and reach the consumer. According to the company, which is based in California, US, the solution is the only mushroom ingredient of its kind that is specially designed to ensure beneficial compounds are present in the final brew. It is engineered for drip, pod, pour-over and foodservice coffee formats, aiming to help brands deliver functional benefits in authentic brewed coffee without compromising on taste, clarity or performance. M2 Ingredients claims the solution delivers up to 100 times more beneficial compounds into the finished cup compared to other brewed mushroom formats currently available, as bioactive compounds often do not make it through the filter. It aims to accelerate the growing interest in functional mushroom coffee products by responding to untapped demand for efficacy. Consumer research conducted by Glass Research in 2025, based on a survey of over 1,000 US coffee drinkers, revealed that 84% said they were interested in trying mushroom coffee, while only 12% had tried it. Sandra Carter, founder of M2 Ingredients, explained that most mushroom ingredients are not designed for traditional coffee systems – when added to ground coffee, they often do not move efficiently through the filter. This results in only a small, water-soluble fraction of the bioactives ending up in the cup, meaning consumers are not receiving meaningful levels of the beneficial compounds being promoted, she emphasised. “On top of that, full-spectrum mushroom powders historically clogged filters, overflowed pods, and simply were not ready for true commercialisation,” Carter added. “The industry had not solved the balance between performance in the equipment and efficacy in the cup, until now.” Julie Daoust, chief science and technology officer at M2 Ingredients, noted that this is why many popular mushroom coffee products on the market today are instant. “Instant formats bypass the challenges of brewing, but the industry has been looking for a way to truly integrate functional mushrooms into brewed coffee as well,” she said. “We wanted to develop a solution for brewed, mainstream coffee applications, products that can be served at coffee stations, gas stations and foodservice programmes across the country, while also elevating offerings in specialty cafés and at-home brewing.” The solution is made from M2 Ingredients’ patented whole, full-spectrum mushroom ingredients. It is designed to be compatible with all types of brewing equipment for foodservice, pods, traditional coffee pots, pour-over and more, engineered to deliver consistent brewing and benefit performance with no grit, cloudiness or flavour disruption. M2Brew is scalable for speciality roasters, pod manufacturers, hospitality, office coffee and large-scale foodservice operations. The company is debuting its innovation at Natural Products Expo West in Anaheim, California, this week, where attendees can taste brewed coffee made with the solution.

Metsä Board has unveiled a new product and service concept aimed at fast-moving brand environments, combining a premium folding boxboard grade with an accelerated sheet delivery model for customers across Europe. The company’s latest launch, MetsäBoard Pro FBB Go, is designed for demanding food and pharmaceutical packaging applications. It is supported by a new supply concept that offers short and predictable lead times for custom-cut sheets, addressing growing industry pressure for agility and resilience in packaging supply chains. MetsäBoard Pro FBB Go has been developed to meet the day-to-day realities faced by brand owners and converters, where shifting demand patterns, production continuity and high-performance standards are critical. According to Metsä Board, the grade combines multipurpose functionality with consistent quality and reliable performance, while supporting compliance requirements in regulated food and pharmaceutical segments. The board is OBA-free and features hard sizing, enabling dependable performance in frozen applications. The product also offers lightweighting potential, helping reduce material usage and associated carbon footprint. Production at the company’s Husum mill in Sweden utilises a high share of fossil-free energy, further supporting sustainability targets for brand owners. “Our customers operate in environments where demand can shift quickly,” said Maarten Florizoone, VP of sales Europe at Metsä Board. “With MetsäBoard Pro FBB Go and our new service concept, we are making production smoother, planning more predictably and supply chains more resilient, creating a real competitive advantage for our customers in Europe.” The new concept extends beyond the board grade itself. MetsäBoard Pro FBB Go is produced at the Husum mill and sheeted at the company’s Sheeting & Distribution Hub in the Netherlands, enabling custom-cut sheet formats with streamlined logistics. Under the new FastTrack Service, folding boxboard sheets can be delivered in less than three weeks across Europe. For more urgent requirements, the ExpressTrack Service offers delivery in under ten days, providing converters and brand owners with additional flexibility in volatile supply chain conditions. The model is intended to help customers maintain lean inventories while safeguarding continuity of supply, a priority in sectors such as food and pharmaceuticals, where packaging reliability and compliance are non-negotiable.

Cal-Maine Foods, one of the largest egg companies in the US, has announced the acquisition of the shell egg, egg products and prepared foods assets of Creighton Brothers, including Crystal Lake, for approximately $128.5 million, subject to customary post-closing adjustments. The transaction, funded through available cash on hand, expands Cal-Maine’s production footprint and adds new capabilities in shell eggs, egg products and prepared foods. Both acquired businesses are headquartered in Warsaw, Indiana, a region where Cal-Maine previously had no shell egg operations. Established in 1925, Creighton Brothers produces, grades and packages conventional and speciality shell eggs for retail and foodservice markets. Crystal Lake manufactures ready-to-use egg products for foodservice operators and food manufacturers, including liquid, frozen, and hard-cooked eggs, and distributes pre-cooked egg patties, omelettes and scrambled eggs. The acquired assets include shell egg production and grading capacity of approximately 3.2 million laying hens, including 500,000 cage-free, along with 865,000 pullets, a feed mill, 1,007 acres of land and an egg products and hard-cooked egg processing facility. Sherman Miller, president and chief executive officer of Cal-Maine Foods, said: “The acquisition of Creighton Brothers and Crystal Lake advances our strategy by expanding the scale and geographic reach of our shell egg platform, across both speciality eggs and conventional eggs, adding meaningful growth to our portfolio.” The transaction also bolsters Cal-Maine’s vertical integration strategy in egg-based prepared foods. With liquid egg capacity located near its existing operations, the company expects to enhance internal sourcing of key ingredients, supporting supply security and margin performance. Miller added: “Importantly, with nearby liquid egg capacity, we further our internal sourcing strategy for key egg-based ingredients for our prepared foods business, strengthening supply security, improving margins and driving greater operational efficiency". Cal-Maine has been steadily building its presence in value-added and prepared egg formats, including pre-cooked patties, omelettes, folded and scrambled eggs, hard-cooked eggs, pancakes, waffles and speciality wraps. Creighton Brothers and Crystal Lake will be fully integrated into Cal-Maine’s operations, including the retention of 177 employees. Miller said: “We are proud to welcome this exceptional team to the Cal-Maine Foods family. Their high-quality operations reflect remarkable dedication and capability, and we look forward to achieving even greater success together.”

Ferrero has announced a new governance structure, including the creation of two new leadership roles. The new governance structure is designed to further strengthen Ferrero’s position in the sweet packaged food sector. It sees the introduction of two new leadership positions reporting to Giovanni Ferrero, president of Ferrero International, effective from 1 September 2026. Alessandro Nervegna, currently chief strategy and innovation officer, will become the chief executive officer of Ferrero Core. This will involve driving the company’s core categories, including Confectionery, Biscuits and Bakery, and Better-For-You businesses. During his nearly 30-year career at Ferrero, Nervegna has held senior leadership positions across multiple geographies and played a key role in product strategy and innovation. Lapo Civiletti, current CEO of the Ferrero Group, will take on the new role of president of Ferrero Ice Cream and WK Kellogg Co, alongside his position as vice president of Ferrero International. Civiletti has been with Ferrero since 2004, and has held a number of increasingly senior leadership positions since. In 2017, he became the first non-family member to be appointed CEO of the Ferrero Group. Giovanni Ferrero will continue to guide the group’s overall growth agenda, focusing on business vision, long-term strategy and breakthrough innovation. He praised Nervegna’s “business acumen, strategic mindset and managerial rigour,” while stating that Civiletti has been “crucial to the successful journey” of the group so far. “Under his guidance and thanks to his record of delivery, the ambition of doubling the size of the business in less than ten years has become a reality,” Ferrero added. “He has built a robust management team, able to deliver consistent results, fit for an exciting future and I look forward to continuing our work together.”

KP Snacks has entered into a formal consultation process over the proposed discontinuation of Tyrrells-branded vegetable crisps, citing sustained declines in consumer demand. As a result, the UK snacks manufacturer is proposing to close its Uttoxeter production site in Staffordshire, where Tyrrells’ non-potato products are manufactured. No final decision has been made, and the consultation process is now underway. In a statement, a spokesperson for KP Snacks said the proposal follows a “sustained decline in demand and the loss of key export volumes” impacting the vegetable crisps range. The company emphasised that the proposal relates solely to Tyrrells vegetable crisps. Its core Tyrrells potato crisp portfolio remains unaffected and “continues to perform strongly,” according to the spokesperson. KP Snacks acquired the Herefordshire-based Tyrrells brand in 2018 as part of its strategy to strengthen its premium snacks offering. The brand has since maintained a prominent position in the UK’s premium hand-cooked crisp segment, though vegetable-based variants have faced increasing pressure in recent years amid shifting snacking trends and category rationalisation. The Uttoxeter facility currently produces Tyrrells’ non-potato snack lines. Should the proposal proceed following consultation, the site would close, potentially impacting employees based there. KP Snacks said it recognises the uncertainty facing staff at the site and has pledged support throughout the consultation period. “While no final decisions have been made, we appreciate this is an uncertain time for our colleagues at Uttoxeter, and we are supporting them throughout the consultation process,” the spokesperson said. “Should the proposal progress, we will explore any ways to reduce or avoid redundancies where possible.” Top image: © Tyrrells

Once Upon a Farm has introduced a new range of organic food products for babies and children, with availability beginning in early April 2026 at select US retailers and online. The new line-up includes refrigerated, cold pressure-protected meat pouches for babies, marking the company’s first entry into meat-based blends. The range comprises meat, meat and bone broth, and legume blends, each delivering at least 4g of protein per pouch. The meat blends feature organic chicken, beef or turkey. Meat and bone broth variants incorporate beef or chicken bone broth, while the legume blends include combinations such as black bean and chickpea. The products will be stocked primarily in refrigerated baby food sections. For older children, the company is launching smoothies with protein and probiotics, containing 4g of protein and added probiotics. New flavours include strawberry splash and orange mango twist. These will be positioned in dairy or produce aisles, depending on the retailer. The portfolio also introduces Power Wheels, soft and chewy snack bars formulated with 4g of protein, whole grain oats and fruit and vegetable ingredients. The bars are available in strawberry shortcake and blueberry crumble flavours and will be sold in the kids’ bar aisle. Cassandra Curtis, co-founder and chief innovation officer at Once Upon a Farm, said: "Once Upon a Farm's innovation is focused on what families truly need, which is real ingredients, real nutrition and real convenience. Every product in this line-up is crafted to deliver farm-fresh flavors and provides quality parents can feel amazing about." "We’re incredibly proud to debut this next generation of organic baby and kids' food options at Expo West as we continue to drive systemic change in childhood nutrition for a happier, healthier, more equitable world.” All new products are certified organic, non-GMO project verified and contain no added sugar, artificial flavours or colours.

According to a report from Tasnim News Agency in Iran, the country has placed a ban on all exports of food and agricultural products amid rapidly escalating conflict with Israel and the United States. The local agency – which is described by media outlets as a ‘semi-official’ agency associated with the Islamic Revolutionary Guard Corps – said the decision was taken by the government in order to ‘prioritise the provision of basic, sensitive and essential goods needed by the people due to current conditions’. The report follows intensifying tensions across the Middle East since the US and Israel launched attacks on Iran on 28 February 2026, targeting military facilities and killing Iran’s Supreme Leader Ayatollah Ali Khamenei. Iran responded with retaliatory strikes across the Gulf region, with drones and missiles reported to have struck facilities in various countries including the United Arab Emirates, Bahrain, Kuwait, Qatar, Saudi Arabia, Jordan, Oman and Iraq. The Tasnim News report said the bans on agri-food exports will be in place ‘until further notice’. According to the Food and Agriculture Organization of the United Nations (FAO), Iran is a leading exporter of agri-food products worldwide and is one of the top exporters of key commodities including figs, pistachios, dates, aubergines and raisins. The EU received €355 million’s worth of agri-food imports from Iran in 2020, with top products imported including tropical fruit, nuts and spices, and meats. Oil and gas prices have already surged in the wake of the ongoing conflict, with Brent crude oil spiking above $85 a barrel for the first time since 2024. Continued price rises are expected across global markets with knock-on effects across the food and beverage industry, including supply chain disruption due to transport and logistics costs, higher export costs and shortages of major agricultural ingredients.

Nichols plc is adding a fresh burst of Caribbean-inspired flavour to the soft drinks aisle with the launch of Levi Roots Reggae Sunrise, a new line extension spanning both carbonates and energy. Rolling out this spring, Reggae Sunrise has been developed to inject vibrancy into fixtures and drive incremental sales, building on more than a decade of brand equity for Levi Roots in the UK market. Reggae Sunrise blends trending passion fruit with smooth, exotic papaya. In the carbonated variant, the flavour is lifted with a citrus zing, while the energy version incorporates a pinch of turmeric for what the brand describes as an added kick. “I’m excited to launch Reggae Sunrise, a vibrant new flavour crafted with the sweet and juicy taste of real passion fruit, and perfectly balanced with the smoothness of exotic papaya. It’s available in both my classic fizzy format and as an energy drink, so there’s something for every moment,” Levi Roots said. The new range will be available in: Carbonates – 500ml PET price-marked pack (PMP) at £1.25 and Energy – 500ml can PMP at £1.19. “What makes Reggae Sunrise Energy even more special is the addition of a pinch of turmeric for an added kick – designed to awaken your tastebuds, as well as your body and mind. It’s incredibly important to me that every drink in my range is not just energising, but genuinely delicious," Roots continued. According to data cited by Nichols, 66% of consumers are interested in trying a carbonated soft drink with a mystery or unusual flavour, with tropical and exotic fruits such as papaya increasingly shaping NPD pipelines. In consumer testing, Reggae Sunrise achieved 81% appeal in carbonates, while eight in ten respondents indicated they would be likely to purchase the energy variant. The £5m RSV Levi Roots drinks brand has continued to build momentum following its entry into energy in 2024. Caribbean Crush currently ranks as a Top 10 PMP impulse flavoured carbonate, underscoring the brand’s ability to drive rate of sale in convenience. Angela Reay, marketing director at Nichols, said: “Designed to deliver bold flavour, strong visual impact and genuine consumer curiosity, Levi Roots Reggae Sunrise offers retailers a compelling way to freshen up their fixture and drive incremental sales across carbonates and energy.”

Spanish ice cream manufacturer Grupo Alacant has entered into a definitive agreement to acquire Silver Pail, one of Ireland’s largest ice cream producers. Silver Pail manufactures premium ice cream tubs using locally sourced milk and cream, supplying retailers, brand partners and foodservice operators across Ireland and international markets. The transaction will combine Grupo Alacant’s production capabilities with Silver Pail’s established local presence and customer relationships. The Spanish group said it plans to invest in Silver Pail’s manufacturing facilities and workforce to support further development of the business in the Irish ice cream sector. The deal is subject to customary closing conditions, including regulatory approvals, and is expected to complete in the first half of 2026. Terms of transaction were not disclosed. Top image: © Silver Pail Dairy

JBT Marel, a provider of automation and technology solutions for the food and beverage industry, has unveiled a newly renovated Customer Innovation Center (CIC) in Lakeland, Florida. The upgraded facility is designed to support processors across multiple categories, from fresh fruits and vegetables to ready meals, beverages and dairy, offering an immersive environment where customers can test, validate and scale production technologies in a real-world factory setting. JBT Marel operates dozens of Customer Innovation Centres worldwide, where food and beverage manufacturers collaborate directly with technical experts to run product trials, evaluate equipment performance and address operational challenges related to efficiency, quality and regulatory compliance. The Lakeland CIC serves as both a working production stage and demonstration space, showcasing integrated equipment lines and digital solutions. Customers can participate in private demonstrations, attend industry events, engage in hands-on training or explore production environments through virtual reality (VR) simulations. “At JBT Marel, we are committed to transforming the future of food in ways that create a positive impact and lasting value for our customers, our communities and the global food system,” said Brian Deck, CEO of JBT Marel. A key enhancement at the Lakeland site is the addition of a new microbiology lab, complementing revitalised analytical and wet chemistry laboratories. These facilities enable customers to evaluate product quality, safety, formulation integrity and packaging performance before committing to full-scale production. By conducting testing on-site, manufacturers can shorten development timelines and reduce downtime that would otherwise be required for in-plant testing or third-party laboratory services. The in-house lab capabilities are expected to play a critical role for processors navigating evolving food safety standards and growing consumer demand for transparency and quality assurance. Deck continued: “Our Customer Innovation Centres reinforce that mission by enabling customers to test, validate, and scale technologies that help feed the world more responsibly.” The renovation also introduced a modern, second-level, all-glass customer lounge overlooking the production floor, offering visitors a comprehensive view of live equipment demonstrations. A dedicated VR Immersive Space allows guests to experience complete production lines in operation, enhancing both training and equipment evaluation. “JBT Marel has been in Lakeland for over 84 years, growing alongside the region and supporting the local business economy,” Patrick Canning, Lakeland general manager at JBT Marel, said. “The re-imagining of this CIC not only allows for elevated guidance for our customers, but it also underscores a continued investment into the local community.” The updated centre now features three distinct equipment bays, enabling the company to exhibit more comprehensive processing lines and deliver fuller system demonstrations aligned with customer production goals. JBT Marel operates more than 50 manufacturing and distribution facilities globally and continues to expand its integrated portfolio of equipment, service, software, and application expertise.

Bunge has completed its acquisition of International Flavors & Fragrances (IFF)’s soy protein concentrate, lecithin and crush businesses. The agreement was first announced in August last year , aiming to expand Bunge’s product portfolio and capabilities in the food ingredients space. It will build on Bunge’s existing product lines, unlocking new innovation opportunities for the group in the areas of plant-based and clean label proteins. Now acquired as part of the deal are IFF’s Response, Alpha, Procon and Solec brands. Complementing Bunge’s existing protein portfolio, the agri-food business will now benefit from a more diverse range of textured, functional and powdered soy protein concentrates. This will enable development of higher-protein products across bakery, snacks, meats, meat alternatives and more, tapping into the ‘protein boom’ as consumers increasingly seek nutrition-boosted products. The deal also enhances Bunge’s lecithin offerings, which now include liquid, powdered and fractionated lecithins from soy, sunflower and rapeseed. These can be used by manufacturers to optimise the production and texture of innovations across confectionery, bakery and other categories. Bunge is a major player in the agribusiness space, with a global team of over 34,000 employees. The company specialises in grain origination, storage, distribution, oilseed processing and refining, offering a wide range of plant-based oils, fats and proteins. The acquisition – the financial terms of which were not disclosed – aligns with Bunge’s strategic growth plans and operational expertise, including its $8.4 billion merger with grain handler Viterra last year. Brian Douville, vice president of emulsifiers and proteins at Bunge, commented: “We are excited to integrate IFF’s soy protein concentrate, lecithin and crush business and welcome our new colleagues to Bunge”. “This transaction reinforces our commitment to be recognised by food and beverage customers as a partner of choice providing a diverse and reliable range of ingredient solutions to our global customers, supporting supply chain resilience.”

Bunge Global has agreed to acquire IFF's soy and lecithin business, a move that is poised to enhance Bunge's product portfolio and strengthen its position in the F&B sector. The agreement involves the purchase of nearly all assets related to IFF's lecithin, soy protein concentrate, and crush operations, which generated approximately $240 million in revenue in 2024. Bunge, a leader in agribusiness, is strategically expanding its capabilities in the food ingredients space. The acquisition includes operations that employ approximately 250 people globally and is expected to close by the end of 2025, pending regulatory approvals and customary closing conditions. Although financial terms of the deal have not been disclosed, this acquisition aligns with Bunge's recent growth trajectory, including its $8.2 billion merger with Viterra earlier this year. J Erik Fyrwald, CEO of IFF, highlighted during a conference call that the divested products were better suited for Bunge's operational expertise. “They’re highly commoditised and managed far more efficiently by Bunge than they were by us,” said Fyrwald. He noted that these products delivered only low single-digit EBITDA margins for IFF, and selling them will enable the company to focus on its more specialised isolated soy protein business – boosting both margins and innovation potential. This acquisition is expected to bolster Bunge's existing product lines, particularly in the growing sectors of plant-based proteins and clean label ingredients. Bunge's processing capabilities, particularly in soybeans, rapeseed, canola and sunflower, will allow for the development of new, innovative products that meet the increasing consumer demand for healthier, sustainable food options. With the global plant-based protein market projected to grow significantly, Bunge's enhanced product offerings will likely cater to food manufacturers looking to incorporate high-quality, plant-derived ingredients into their formulations. The integration of IFF's soy protein concentrate and lecithin products will enable Bunge to provide its customers with a broader range of ingredient solutions, enhancing their competitive edge in the food and beverage industry. The acquisition comes at a time when the food and beverage industry is increasingly focused on health and wellness trends, clean label products and sustainable sourcing. As companies navigate these evolving consumer preferences, Bunge's strategic acquisition positions it well to lead in the development of innovative food solutions. As Bunge continues to integrate IFF's assets, industry stakeholders will be watching closely to see how this move impacts product innovation and market dynamics within the food ingredients sector.