According to a Sky News report, European Pizza Group – which is jointly owned by Nestlé and private equity firm PAI Partners – is ‘closing in on’ a deal to buy premium pizza brand Crosta Mollica. Sky News' reporting says its city sources revealed Crosta Mollica is expected to receive over £300 million if a deal goes ahead, with European Pizza Group aiming to secure exclusive talks to acquire the brand as soon as this week. The sources reportedly told Sky that other ‘rival bidders’ remain in contention to buy Crosta Mollica, with no deal yet signed. The European Pizza Group was formed in 2023 after Nestlé separated its European frozen pizza business. It now operates as a joint venture between Nestlé and PAI, with Nestlé holding a non-controlling stake with equal voting rights. The business spans several European countries including Germany, Italy, France, Spain, Switzerland, Portugal, Austria, Belgium and The Netherlands. The company’s portfolio includes brands such as Wagner, Buitoni and Garden Gourmet. It is headquartered in Germany, operating two manufacturing facilities in Nonnweiler, Germany, and Benevento, Italy. Crosta Mollica – headquartered in the UK and backed by investment firm Perwyn since 2024 – was founded in 2009. It specialises in premium pizza and other Italian offerings, with a focus on authenticity and quality. PAI declined FoodBev Media’s request for comment. At the time of reporting, Crosta Mollica had not yet responded to FoodBev’s enquiry. Top image: © Crosta Mollica

Suntory Global Innovation Center (SIC) has identified a genetic region linked to drought tolerance in hops, in a development that could help accelerate the breeding of varieties better able to withstand the effects of climate change. The research, conducted with the Hop Research Institute in the Czech Republic, identified a region on chromosome 3 associated with drought tolerance and pinpointed HlMYB113 as a candidate gene within that region. The findings were presented at the 32nd International Horticultural Congress (IHC2026), held in Kyoto, Japan, from 23 to 28 August. Hops are a critical raw material for the brewing industry, providing beer with its characteristic aroma and flavour. However, increasingly dry growing conditions are putting pressure on production in some of the world's key hop-growing regions. The Czech Republic, in particular, has experienced increasing soil dryness in recent years as rainfall has declined, contributing to reduced hop yields. SIC has been working with the Hop Research Institute on hop research since 2010, with joint research and development focused on drought-tolerant varieties beginning in 2018. The programme has already resulted in the development of a new drought-tolerant hop variety. Researchers selected a drought-tolerant breeding line and repeatedly crossbred it with high-quality hop varieties, producing the new variety in November 2024. That variety is now undergoing a large-scale field trial covering approximately 4.2 hectares in the Žatec region of the Czech Republic, where its quality and yield are being assessed. The latest research could make the breeding process more efficient. The team analysed a segregating population produced through crossbreeding, combining plant and yield characteristics under drought conditions with next-generation genome sequencing. This enabled researchers to identify genomic regions associated with drought tolerance and subsequently assess candidate genes linked to the trait. The analysis found that drought-tolerant lines carried multiple single nucleotide polymorphisms (SNPs) in the promoter region of HlMYB113, when compared with the publicly available hop reference genome. Plants carrying these genetic variants demonstrated significantly greater shoot growth under drought conditions, providing a potential genetic marker for more efficient selection of drought-tolerant plants. For the brewing sector, the work represents a step towards developing hop varieties capable of maintaining consistent quality and yields as growing conditions become more challenging. SIC said the research could accelerate the development of varieties able to produce high-quality hops under changing environmental conditions associated with climate change. The company also said the findings could have applications beyond hops, potentially supporting research into drought-stress tolerance and breeding technologies for other agricultural crops. The research builds on previous work by Suntory in hop genetics, including the world's first draft genome sequencing of hops in 2014 and research that elucidated the hop sex-determination system in 2025. Suntory said it will continue its research into hop science and breeding technologies as it seeks to support more resilient cultivation and the long-term sustainability of hop supplies.

Roger Hancock Food and beverage recalls can put even the most trusted brands under intense scrutiny. While the immediate priority must always be protecting consumers, the decisions companies make – and how clearly they communicate them – can have lasting consequences for their reputation. In this opinion piece, Roger Hancock, CEO of Recall InfoLink, explores how acting quickly and transparently, taking ownership and demonstrating an unwavering commitment to public safety, determines whether consumer trust is preserved or permanently damaged. The decision about whether to issue a food or beverage recall is never simple. Brands need to weigh potential reputational damage, financial ramifications, legal considerations and supply chain complexity, but they must also show with their words and actions that consumer safety is driving their recall decision-making. Consumers don’t have visibility into the decision-making process, but they should see food and beverage brands working proactively to protect public health, prioritising consumer safety above all else. As recalls continue to occur regularly, consumers don’t necessarily fault companies for these incidents – as long as the brands manage them well, communicate transparently and focus on risk mitigation. In fact, the way companies handle recalls determines whether they’ll preserve or erode consumer trust. When recalls are mismanaged, customer trust erodes Recalls inevitably come with some amount of fallout, including costs, operational disruption and potential litigation. When recalls are managed poorly, they can result in loss of consumer trust, a potentially irreparable situation. When companies lose consumer trust, it can be difficult to win it back. Two recent recalls were mismanaged, resulting in high costs, business disruption, negative press and reputational damage. In both cases, it’s possible that the most damaging, long-lasting repercussion was loss of consumer trust. When consumers, including young children, became ill after an E. coli outbreak linked to Raw Farm’s cheddar cheese, the FDA issued a consumer notice and recommended a recall. The company argued that internal testing found no pathogens in its products. After two weeks, during which potentially compromised products remained on store shelves, Raw Farm eventually issued a recall 'under protest.' Consumers saw a company whose instinct was to contest the findings rather than proactively recall the products to protect public health. In another recent incident, ByHeart issued a recall on its infant formula, but the communication was unclear. Retailers didn’t understand which products were affected or what actions to take, contaminated formula lingered on store shelves and consumer trust in the brand was impacted. When news emerged that babies may have been sickened by ByHeart’s formula for years, it further eroded consumer trust. How to convey trustworthiness during recalls Brands can preserve consumer trust by following best practice protocols, communicating transparently and taking ownership of the incident. To convey trustworthiness: • Act before being forced to. If a respected regulatory body like the FDA finds evidence of contamination, be cooperative and proactive. Demonstrate that you’re prioritising public health, even if it means some disruption and expense for your company. Resisting a recall against regulatory recommendation, and publicly stating that you’re acting 'under protest,' is likely to be more damaging than any proactive, voluntary recall would be. • Prioritise consumer health. While consumers may not be privy to companies’ behind-the-scenes decision-making process, they do watch brands’ public-facing actions and statements, looking for evidence that public health is guiding their decisions. If there’s any chance that food or beverage products may have been compromised, consumers want to see brands act quickly to mitigate these risks. When companies appear to make self-serving decisions at the risk of public safety, the fall-out can be severe and long-lasting. • Be transparent. Consumers understand that recalls can happen, even to companies with best-practice food safety protocols. A recall won’t necessarily break consumers’ trust or damage your brand reputation, but only if your company owns what went wrong and doesn’t delay, deny or deflect. Be forthcoming, explaining what happened, how it happened and what happens next. Issue clear, actionable messages, including product identifiers and instructions on what to do if consumers bought or consumed these products. Recall decisions are never simple, but the way a company handles the situation can be the difference between maintaining or eroding consumer trust. During a recall, emphasise your commitment to public safety and show how this drives your decisions. Consumer loyalty remains with companies that prioritise their safety.

SunnyD is entering the Halloween season with a limited-edition beverage that keeps consumers guessing, launching SpookyD with a mystery flavour and Halloween-themed packaging. The new product from Harvest Hill Beverage Company will be available in the US from August 2026, exclusively at Walmart stores nationwide while supplies last. SpookyD is designed to turn flavour discovery into part of the product experience. While the beverage’s flavour is deliberately undisclosed, SunnyD is encouraging consumers to identify the taste and share their guesses throughout the Halloween season. Randi Jachino, chief marketing officer at Harvest Hill Beverage Company, said: “Halloween is all about embracing the unexpected, and SpookyD brings that spirit to life in a way only SunnyD can. We've created a beverage that's more than just a seasonal offering, it’s an experience.” Consumers are being invited to speculate on the flavour, with SunnyD suggesting possibilities ranging from fruity and candy-inspired profiles to citrus-based flavours with a Halloween twist. SpookyD will be sold in 18-packs of 6.75oz bottles and gallon jugs, giving the launch both a single-serve and larger-format option for seasonal occasions. The company is targeting Halloween parties, family gatherings, movie nights, trick-or-treating and other seasonal events with the launch. SpookyD will be available at Walmart stores across the US from August 2026, with availability continuing for a limited time and while stocks last.

Thomas Conquet has been appointed managing director of Nestlé Waters & Premium Beverages in the UK, taking over leadership of the business as it looks to accelerate growth across its premium beverages portfolio. Conquet joins the UK operation from Nestlé Waters & Premium Beverages USA, where he was senior director of brand marketing. He has been with Nestlé since 2008 and has held roles spanning a number of the group’s major food and beverage brands, including Perrier, S Pellegrino, Acqua Panna, Nestlé Pure Life and Maggi. During his time in the US, Conquet played a key role in the development and expansion of Nestlé Waters & Premium Beverages, with a focus on growing its premium brands and strengthening consumer-led marketing initiatives. In his new position, he will lead the UK Nestlé Waters & Premium Beverages team, a standalone global business within the Nestlé Group. The UK portfolio includes S.Pellegrino, Acqua Panna, Buxton, Princes Gate and Nestlé Pure Life. The appointment comes as the business continues to expand its presence in the premium beverages category. Recent UK launches include Inspired by Buxton Peak and Maison Perrier, as Nestlé looks to build its portfolio beyond traditional bottled water and capture demand for more premium and differentiated drinking experiences. Conquet said: “I’m excited to be joining the team at such a pivotal time. The business has strong momentum and an exceptional portfolio of brands. I look forward to building on this success and deliver even more value for our customers and consumers.” Conquet succeeds Stefano Bolognese, who left Nestlé in April 2026 following 26 years with the company. The new managing director will work with Nestlé’s wider leadership team on the business’s strategic priorities, including portfolio development and delivering further value and quality for consumers.

Chicago-based entrepreneur Alex Young has launched G&Tea, a new sparkling hard tea brand combining gin with South African rooibos tea and honey. The ready-to-drink range is launching in two varieties, Original and Passion Fruit, both containing 7% ABV and packaged in 12oz cans. G&Tea’s Original flavour combines London Dry gin with South African rooibos and clover honey, while the Passion Fruit variety adds tropical passion fruit flavour to the same base. According to the company, the drinks are caffeine-free and contain no refined sugar or artificial sweeteners. Rooibos, which is naturally grown in South Africa’s Cederberg region, provides an earthy flavour without the tannin bitterness associated with some traditional teas. The London Dry gin adds botanical and citrus notes, while honey provides sweetness. Young said his connection with rooibos stems from his childhood near the Cederberg region, before later moving to London and Chicago. “People are paying closer attention to what they consume. They want quality not just in the taste, but in the ingredients,” said Young. “We wanted to create something transparent and thoughtfully made, using clean ingredients that each contribute something meaningful to the finished drink.” Following its launch in Chicago, G&Tea is seeking distribution, retail, restaurant and hospitality partnerships across Illinois.

Sameer Kulkarni As food and beverage brands accelerate the move away from conventional plastics, compostable packaging is increasingly being positioned as a straightforward solution to mounting environmental and regulatory pressures. Yet when a new pack softens, leaks or fails in use, the material is often blamed. In reality, the problem is frequently less about whether compostable packaging works, and more about whether the right format has been matched to the product. With new packaging requirements coming into force and scrutiny of PFAS and environmental claims intensifying, Sameer Kulkarni, compliance and sustainability lead at Ecofy, explains how getting that specification right is becoming a commercial and compliance imperative. A brand switches its hot-food container to a compostable version, and within weeks the complaints arrive: the base softens under a saucy dish, a lid warps, a chilled drink cup sweats and leaks. The usual conclusion is that 'compostable doesn't work.' Nearly always, the material was capable. It was simply matched to the wrong job. That matters more in 2026 than it did even two years ago, because the switch is no longer optional. The EU's Packaging and Packaging Waste Regulation (Regulation (EU) 2025/40) came into force on 12 August 2026; in the United States, more than a dozen states have enacted restrictions on PFAS 'forever chemicals' in food packaging, with Maine's ban on nine categories of plant fibre food-contact packaging taking effect in May 2026. For food and beverage brands, compostable and PFAS-free packaging has moved from a marketing choice to a documented compliance requirement. Getting the specification right the first time is now a commercial issue as well as an environmental one. The first misconception to drop is that 'compostable' describes a single material. It is a category that includes moulded sugarcane fibre (bagasse), bamboo and wheat-straw pulp, PLA and CPLA and various coated and uncoated papers, each behaving very differently under heat, moisture, grease and time. Specifying 'the compostable option' without matching the format to the food is the root of most disappointing switches. From the production side, we see brands run into the same three mismatches again and again. Each maps to a question worth asking before a switch, not after. Does the material fit the food? The variables that decide performance are temperature, moisture, fat content and dwell time – for example, how long the food sits in the pack before it is eaten. A dry pastry and a hot biryani make entirely different demands. An uncoated fibre bowl that is perfect for a sandwich can fail under a curry left for twenty minutes; chilled and frozen lines add condensation; microwave reheating adds another stress. The useful question is never 'is this compostable?' but 'will this format hold this food, at this temperature, for this long?' Does the material fit the market? A compostable product only delivers its benefit where the infrastructure to process it exists, and that infrastructure is uneven. BioCycle's national survey found composting facilities accepting compostable packaging rising from 58% in 2018 to 71% more recently – real progress, but far from universal – while 45 of the 145 facilities surveyed run a zero-tolerance policy for contamination. Industrial-compostable is also not the same as home-compostable. Ship an industrially compostable pack into a region without industrial composting and it behaves like ordinary waste, and the environmental claim quietly collapses. Can you defend the claim? This is where brands carry the most reputational and regulatory risk, and where the data is sobering. When organisations Consumer Reports and The Counter, tested moulded fibre foodware, they found fluorine, an indicator of PFAS, in effectively every moulded fibre bowl tested, at levels several times higher than in many other packaging types. A product can be genuinely compostable and still carry a fluorochemical coating that makes it neither safe nor truly compostable. 'Compostable' and 'PFAS-free' are separate properties that must be separately verified: the actual certificate and its scope (not a supplier's logo), a total organic fluorine or PFAS test report, and evidence that the end-of-life claim holds in the destination market. Getting the balance right None of this makes compostable packaging hard. It makes it a packaging engineering decision rather than a marketing swap. The brands that switch successfully put compostable options through the same rigour they apply to any spec: grease and temperature resistance, service life, transport and storage and documentation for every environmental claim. The ones that struggle tend to have ordered 'the compostable version' and expected it to behave exactly like the plastic it replaced. The encouraging part is that the material science has largely caught up. For most foodservice applications, there is now a compostable format that genuinely performs, and PFAS-free fibre, driven partly by the very testing and bans above, is increasingly the norm rather than the exception. The failures still circulating are rarely material failures. They are specification failures: a pack chosen for its label instead of its fit. As compostable packaging shifts from gesture to default, successful brands will stop asking 'is it compostable?' and start asking 'is it the right compostable for this product, this market and this claim I can prove?' Get that right, and the switch works the first time. Get it wrong, and the material takes the blame for a decision made before it ever entered the picture.

Functional beverage brand Hiyo is expanding its social tonic portfolio with the launch of a limited-edition Apple Cinnamon flavour for the fall season. The new 0% ABV drink will be available for a limited time at Target stores nationwide, through Target.com and direct from Hiyo’s website. Apple Cinnamon combines the taste of fresh apples with subtle warming notes of cinnamon, positioning the product around the more relaxed and social occasions associated with the fall season. The launch reflects continued innovation in the functional and non-alcoholic beverage categories, where brands are increasingly using familiar seasonal flavours to create new drinking occasions and encourage repeat purchases. Like the rest of Hiyo’s range, Apple Cinnamon is formulated with a blend of organic adaptogens, nootropics and botanicals. Ingredients include ashwagandha, L-theanine, lion’s mane, lemon balm, passion flower and ginger. The brand positions the formulation as delivering its signature “float” experience, designed as an alternative to alcohol for consumers looking to socialise or unwind without consuming alcohol. With 0% ABV and 30 calories per can, the limited-edition flavour targets consumers seeking a lighter option for seasonal gatherings, meals and at-home occasions. George Youmans, co-founder and chief revenue officer at Hiyo, said: “We created Apple Cinnamon for the slower, cozier moments that make the season feel special, whether that’s hosting family, celebrating a fall tradition or turning an ordinary night in into something worth celebrating.” Youmans added that the product combines a flavour associated with the season with Hiyo’s established functional beverage proposition. The Apple Cinnamon launch comes amid a period of significant retail growth for Hiyo, which has expanded its distribution across the US through partnerships with major retailers including Target, Costco, Kroger, Whole Foods Market and Sprouts. The four-pack will retail at Target for an SRP of $13.99, while a 12-pack will be available through Hiyo’s direct-to-consumer channel for $44.99, while stocks last. The addition brings a distinctly seasonal flavour to Hiyo’s broader portfolio, which includes Blackberry Lemon, Passion Fruit Tangerine, Peach Mango, Pineapple Coconut, Strawberry Guava and Watermelon Lime. As the non-alcoholic and functional drinks markets continue to attract new consumers, Hiyo’s latest launch highlights how beverage brands are increasingly looking beyond traditional fruit flavours and into seasonal formats to create new occasions for alcohol-free drinking.

Hi-Chew has introduced a new flavour line-up for its returning Halloween Mystery Mix, featuring Green Apple, Orange Creamsicle and Cotton Candy alongside a new, unrevealed mystery flavour. The limited-edition assortment, from Morinaga America, marks the return of the seasonal mix with an updated selection of varieties for 2026. The new Mystery Flavor is presented as an all-white chewlet, with consumers invited to guess its identity as part of a nationwide flavour challenge launching on Tuesday 15 September. Teruhiro (Terry) Kawabe, chief representative for the USA and president and CEO of Morinaga America, said: “Today's consumers are looking for more than just flavour innovation. They want fun, engaging snacking experiences that spark curiosity and excitement." “Hi-Chew Halloween Mystery Mix delivers both, combining bold flavours with an element of surprise that transforms candy into a playful guessing game. The excitement of not knowing which flavour awaits inside every wrapper makes each chew even more fun, and we're thrilled to give fans a uniquely interactive way to enjoy Hi-Chew this Halloween season.” The seasonal packaging features Hi-Chew mascot Chewbie in a Frankenstein’s Monster-inspired costume. The individually wrapped confectionery is made with concentrated fruit juices alongside natural and artificial flavours. It is gluten-free and contains no colours from synthetic sources. Hi-Chew Halloween Mystery Mix is available in 5.6oz and 11.6oz stand-up pouches at retailers across the US, including Kroger, Target and Albertsons, as well as through the brand’s website.

Scottish dairy producer Rowan Glen is investing more than £1 million in its Palnure manufacturing site in Dumfries & Galloway, as it prepares to expand beyond yogurt into new dairy categories, including cottage cheese. The investment comprises more than £600,000 from Rowan Glen alongside a £400,000 grant awarded through the Scottish Government’s Food and Drink Processing Scheme Scotland. The programme will include changes to the factory layout, new production equipment and the creation of a high-care environment across its filling operations. Scheduled for completion by March 2027, the upgrades are expected to increase the site’s manufacturing flexibility and support Rowan Glen’s expansion into additional cultured dairy products. The company said the upgraded facility will enable it to manufacture cottage cheese in a range of pack formats, while providing scope to explore further chilled dairy opportunities across retail and foodservice. The investment follows the restart of Rowan Glen as an independent Scottish dairy business after the previous operation at Palnure closed in November 2022, resulting in the loss of 45 jobs. A nine-person team led by Baxter subsequently worked to relaunch the business. Rowan Glen said its workforce has since grown to around three times the size of the original restart team. Rowan Glen's managing director, Alan Baxter, said: “When the previous business closed and everyone was made redundant, there was a real possibility that those 45 jobs would never return and Rowan Glen could disappear for good. A small group of us were prepared to take a big risk to make sure that wouldn’t be the end of Rowan Glen." He continued: “We knew the skills and experience that existed in the team, and we knew there was real affection for the Rowan Glen brand across Scotland. Everything we’ve achieved since has been built on the commitment and hard work of that original team and the people who have joined us along the way." “When you’re building a business, there’s rarely time to stop and appreciate how far you’ve come. This investment is one of those moments. It’s a massive step for Rowan Glen and a big vote of confidence in our people, the brand and the future of Rowan Glen." “The Scottish Government’s Food and Drink Processing grant will allow us to accelerate our plans, significantly upgrade the factory and strengthen our manufacturing capability. It will give us much more flexibility to develop new products and move into areas such as cottage cheese, creating a better platform to innovate, grow and make more great Scottish dairy products here in Palnure.” The company currently sources all of its milk from farms in Dumfries & Galloway and said the expansion could enable it to process greater volumes of Scottish milk. It added that cottage cheese production would provide an additional use for skimmed milk, while cream separated during processing could be supplied to other food manufacturers. Rowan Glen currently supplies retail and foodservice customers, with its branded yogurts stocked by major supermarket retailers across Scotland. The Palnure facility produces around 20 million pots and bottles of cultured dairy products annually.

Carlsberg Britvic’s Tango brand is extending beyond the soft drinks aisle with the launch of a new range of boneless chicken bites inspired by the flavours of Tango Orange and Tango Apple. The new products have been developed through an exclusive licensing partnership between Tango and Food Brands Now (FBN), which describes itself as the UK’s first dedicated food and drink brand licensing agency. Set to launch nationwide across Iceland and The Food Warehouse from 1 September 2026, the range will include two variants: Tango Orange Boneless Chicken Bites and Tango Apple Boneless Chicken Bites. Each product combines boneless chicken bites with a crispy golden coating and a flavoured glaze, with the Orange variant delivering a zingy citrus profile and the Apple version featuring a sweeter, sticky glaze. The products will retail at £3.75 each, with a promotional offer of three packs for £10. The launch marks a significant category extension for Tango, bringing one of the UK’s best-known carbonated soft drink flavour profiles into the frozen food category. Designed for sharing occasions, family meals, match days and social gatherings, the products aim to tap into consumer demand for bold and distinctive flavour experiences, particularly within convenience-led and shareable food formats. Tango is positioning the range as “the tangiest of chicken bites”, using its established reputation for bold flavour and playful branding to create a differentiated proposition in the frozen aisle. David Laidler, brand director of carbonates at Carlsberg Britvic, said: “Tango is the perfect wingman to chicken. Bold fruit flavour, unmistakable Tang and a taste experience so intense, ‘you know when you’ve been Tango’d’. This partnership takes Tango into a new space, bringing flavour intensity from the drinks aisle to mealtimes.” The launch reflects the growing use of brand licensing to bring established food and drink brands into new product categories. Oliver Gilding, sales & licensing director at Food Brands Now, said: “Tango has always stood for bold, unapologetic flavour, so we wanted to create a product that delivers that same experience in food. These really are the tangiest of chicken bites, packed with the unmistakable punch of Tango Apple and Tango Orange in every mouthful. It’s a fun, disruptive innovation that brings something genuinely different to the category.” With its combination of established brand recognition, unconventional flavour pairings and frozen convenience, the new Tango Boneless Chicken Bites range is a notable example of beverage brands increasingly looking beyond their traditional categories. The products will be available in Iceland and The Food Warehouse stores nationwide from 1 September 2026.

Evertis has expanded its flexible packaging capabilities in North America with the installation of a new advanced Coex Cast film production line at its manufacturing site in Pesquería, Nuevo León, Mexico. The investment, completed in August, adds more than 9,600 metric tonnes of ultra-thin flexible film capacity to the market and takes total manufacturing capacity at the Evertis México site to more than 44,000 metric tonnes. The company said the new line represents a significant expansion of its capabilities in high-performance, PET-based flexible films, while helping bridge the gap between Evertis’ established expertise in rigid packaging and growing demand for ultra-thin flexible materials. The technology is expected to support food and beverage brands, processors and packaging converters seeking to reduce material use while maintaining the performance required for increasingly complex packaging applications. Manuel José Matos Gil, CEO of Evertis, said: “Bringing advanced COEX CAST technology to Evertis México extends our portfolio into ultra-thin flexible films at a moment when our customers are asking for higher performance from less material. It is a deliberate step in the evolution of Evertis.” The new production line features a six-extruder configuration capable of producing film structures of up to eight layers, allowing barrier properties to be tailored to individual packaging applications. According to Evertis, its in-house coextrusion technology can support customised formulations, the integration of recycled content and the development of structures designed to remain compatible with existing PET recycling streams. A key feature of the new capability is its potential for downgauging, enabling packaging producers to reduce material per pack while maintaining mechanical performance. This could help lower pack weight and material intensity without compromising the barrier, optical clarity and surface finish required for consumer-facing food and beverage packaging. Matt Smith, business development director at Evertis USA, said: “North American processors and brand owners have been clear with us: they want films that run reliably at speed, hold their shape through complex packaging applications, and reduce material without compromising performance." Smith continued: “The new COEX CAST line is engineered around these exact requirements. It strengthens our ability to better serve the US market with a premium packaging offering that our customers can build their brands around.” Evertis said the new line also forms part of its broader circular economy strategy, with the technology designed to support material reduction and the use of recycled content in flexible packaging structures. By producing thinner, high-performance PET films, the company aims to help brands reduce overall material consumption and packaging weight. The coextrusion capability will also support the development of flexible barrier structures designed to be compatible with established PET recycling systems. The expansion in Mexico comes as Evertis continues to invest in its wider North American manufacturing network. The company recently announced plans to build a new production facility in Columbia, South Carolina, representing a total investment of US$100 million. The plant is scheduled to begin operations in the first quarter of 2028, with first commercial sales expected in the second quarter of the year. Together, the Mexican expansion and planned US facility underline Evertis’ strategy to increase its regional manufacturing capabilities as demand grows for high-performance packaging materials that balance food protection, functionality and circularity. Founded in 1959, Evertis specialises in PET-based barrier films for food packaging and other applications. The company operates manufacturing sites in Portugal, Brazil, Italy and Mexico and continues to focus on increasing recycled content, improving recyclability and reducing the carbon footprint of its packaging solutions.