Peak Nano has launched a development programme to create nanolayered biodegradable multilayer polymer films for food and beverage, as well as medical packaging. The initiative is supported by R&D funding from the Greater Akron Polymer Innovation Hub and will use the company’s patented NanoPlex metamaterials technology to develop a sustainable alternative to conventional barrier films while maintaining performance. Peak Nano’s proposal was selected through a competitive process that reviewed more than 40 regional submissions. It is one of eight projects receiving Innovation Hub support. The project aims to replace traditional multilayer packaging films, which often consist of tightly bonded polymer layers and additives that are difficult to recycle and can fragment over time, releasing micro- and nanoparticles into the environment. The new films are designed to deliver high barrier performance for demanding food and medical applications while enabling biodegradability. NanoPlex technology, developed at Case Western Reserve University, enables films to be produced with thousands of precisely controlled polymer layers rather than blended materials. This structure allows multiple material properties to be combined in a single film, including atmospheric control, molecular permeability, biodegradability, conductivity and insulation. Nanolayer coextrusion and biaxial orientation processes also improve oxygen and water-vapour resistance and enhance durability for converting and packaging operations. Michael Ponting, chief scientific officer at Peak Nano, said: “With NanoPlex, we can create nanolayers that let us dial in characteristics like barrier performance, mechanical strength and even degradability. This lets us tackle one of the toughest problems in packaging. We can now design biodegradable nanolayer structures that give converters the barrier and mechanical properties they need, with a much better end‑of‑life story.” The project forms part of a wider portfolio of Innovation Hub initiatives focused on bio-based materials, recyclable packaging and performance polymers. The Hub, powered by the Polymer Industry Cluster and the Greater Akron Chamber, is deploying a $42 million Innovation Hubs award and matching funds over four years to advance shared R&D priorities, establish a polymer pilot facility and support startups and scaleups developing sustainable polymer technologies. Hans Dorfi, executive director and chief innovation officer at Polymer Industry Cluster, commented: “The Polymer Industry Cluster was created to tackle shared problems that no single company can solve. Peak Nano’s films show how we can align world‑class materials science with our region’s deep expertise in polymer science and advanced manufacturing to address global environmental challenges and create new economic opportunities here at home.” During the current phase, Peak Nano and its partners will produce prototype biodegradable nanolayer film systems and test them on commercial equipment used for food and medical packaging. Later phases will include biodegradability testing, cost and scale-up modelling and development of a commercialisation roadmap to supply nanolayered biodegradable films to brand owners and converters. The company plans to leverage its Ohio manufacturing footprint and regional partnerships to bring the materials to market. Jean-Claude Kihn, co-chair of the Hub’s innovation and commercialisation committee, added: “This collaboration is about turning leadership in advanced materials into commercial reality with regional economic impact. By backing Peak Nano’s technology and scale‑up in Ohio, we’re helping translate the state’s century‑long polymer heritage into next‑generation sustainable materials and high‑value jobs." Top image: © Peak Nano

Amie Thuener Keurig Dr Pepper has appointed two new independent directors and unveiled governance changes as it moves closer to completing its acquisition of JDE Peet’s and prepares to separate into two standalone businesses. The beverage group says Amie Thuener, vice president, corporate controller and chief accounting officer at Alphabet, and William 'Bill' Newlands, the outgoing president and chief executive of Constellation Brands, will join its board effective March 2. The appointments come as Keurig Dr Pepper approaches the expected early second-quarter close of the JDE Peet’s transaction and advances plans to separate into two publicly listed entities – a North America-focused 'Beverage Co' and a 'Global Coffee Co' housing the combined coffee assets. In parallel, KDP said it will split its existing Remuneration & Nominating Committee into separate Nominating & Governance and Compensation Committees, a move aimed at tightening oversight during what Chief Executive Tim Cofer described as a pivotal phase of transformation. William 'Bill' Newlands The governance reshuffle also coincides with a leadership change at Constellation Brands. The Corona and Modelo owner said it has appointed Nicholas Fink as president and chief executive officer , effective 13 April 2026, as Newlands prepares to step down and retire from its board. Thuener brings three decades of accounting and financial reporting experience, including oversight of global reporting and M&A finance at Alphabet, and will sit on KDP’s Audit & Finance Committee. Her appointment comes as KDP prepares for the financial complexity of integrating JDE Peet’s and executing a subsequent spin-off. Newlands, who has led Constellation Brands for more than seven years and previously served as its chief growth officer and chief operating officer, will join KDP’s Nominating & Governance Committee. His track record in premium beverage alcohol and large-scale brand building is likely to be viewed as strategically relevant as KDP seeks to sharpen the positioning of its future Beverage Co while scaling its global coffee platform. KDP, which generates more than $15 billion in annual revenue across the soft drinks, coffee, water, juice and mixers categories, has warned that risks remain around completing the JDE Peet’s acquisition and subsequent separation within the anticipated timeframe, as well as potential operational disruption and transaction costs.

Ben Tiffany Warehouses and production sites are among the most energy-intensive parts of the food and beverage supply chain – but they also offer the biggest opportunities for decarbonisation. Ben Tiffany, building services director at Sigma, explains how partnering with an end-to-end solutions provider can help companies reduce emissions, cut costs and future-proof operations while meeting sustainability goals. The food and beverage industry is diverse, encompassing everything from agriculture and food processing to transportation and distribution. While susthe sector is one of the UK’s largest industrial sectors and a cornerstone of the national economy, it is also a significant contributor to global greenhouse gas emissions – at each stage of this complex supply chain, energy is required. With rising consumer demand for sustainable products and tightening regulations, companies face growing pressure to decarbonise their operations. Energy-intensive facilities – factories, processing plants and warehouses – are key to the decarbonisation challenge. Collectively, the energy used for refrigeration, temperature control, ventilation and lighting, alongside the requirements of processing and packaging lines, account for some of the highest operational costs. This presents both a challenge and an opportunity. While installing new technology and operational processes can be costly and disruptive, upgrading to modern, energy-efficient systems offers a host of long-term benefits. With expert-led support, facility owners and managers can reduce emissions, cut costs, and create more resilient operations. Partnering with experts Delivering effective decarbonisation in the sector is complex – attempting to coordinate separate contractors for energy, construction and compliance can often result in miscommunication, delays and unforeseen costs. By contrast, working with an experienced end-to-end solutions provider offers facility owners and managers a seamless, integrated route to achieving their sustainability ambitions. From the start, an end-to-end partner provides complete oversight of the project journey, bringing all elements together into a cohesive strategy. This approach ensures that bespoke requirements, such as refrigeration, heating, lighting, storage systems, or renewable energy integration, are considered from the outset and embedded, ensuring that facilities are not only functional but are also tailored to long-term business needs. A strategic approach Because no two facilities are alike, a strategic approach is required to ensure carbon reduction, compliance and a balancing of costs. End-to-end solutions providers understand the considerations that underpin sustainable upgrades – whether it is reinforcing a roof to support solar PV panels or improving insulation to maximise heat recovery. By addressing these details early, they can help create facilities that deliver immediate efficiency gains while remaining adaptable for future growth. For projects like solar energy installations, for example, it begins with providers taking the time to understand the client’s sustainability goals, the facility’s make-up, existing energy use and suitability for different solar panels. Adopting this approach allows the provider to suggest solutions that can deliver ROI from estimated energy savings as well as CO2 improvements. On-site surveys are used to refine system design and ensure safety and compliance, which can include assessments of roof condition, structural capacity and electrical infrastructure, as well as the feasibility of installing power storage units and grid connection approvals. All this is followed by the design and planning stage, during which a detailed installation strategy with exact costs and timeline is produced. Once approved, the installation schedule is confirmed, and the build phase is prepared. Following this, a programme of works will be coordinated to ensure a smooth process with minimal disruption – which can have significant cost and delivery implications – including construction scheduling, logistics, and build times, all without sacrificing quality or health and safety standards. During installation, expert teams will install the improvements safely and with minimal disruption, carrying out quality checks and safety inspections before any new systems are switched on. Commissioning follows, during which performance tests are run and employees are given a full demonstration of the system. Benefits beyond the obvious The benefits of working with an end-to-end solutions provider also extend to the delivery phase. With a single point of contact overseeing procurement, construction, and scheduling, project teams can work in a far more coordinated way, avoiding duplication, delays and unnecessary costs. On-site, this means the seamless integration of mechanical and electrical systems, HVAC, drainage, lighting, fire safety and renewable technologies such as PV and battery storage. By taking responsibility for the full scope of works, an end-to-end provider eliminates the gaps that often arise when multiple contractors are involved. Sustainability and compliance are also built into the process. With increasing pressure on brands to demonstrate environmental progress, working with a provider committed to greener procurement, recycling of old equipment, and reduced waste ensures projects meet sustainability expectations as well as regulatory standards. Crucially, end-to-end partners will consider the lifecycle of the facility beyond the immediate fit-out or installation. Ongoing performance monitoring, annual reviews, and recommendations for efficiency upgrades will form part of a long-term partnership. This approach reduces operational costs, extends the lifespan of systems and ensures that facilities continue to evolve in line with sustainability best practice. A competitive advantage The benefits of sustainable facility upgrades extend far beyond carbon reduction. Energy-efficient systems will significantly lower operating costs, helping businesses tackle one of their largest overheads. At the same time, modern systems offer greater reliability, which reduces downtime and maintenance needs while supporting uninterrupted production – a crucial consideration in the sector. Additionally, facilities designed with flexibility in mind are better equipped to adapt to future regulations, emerging technologies, and shifting market demands. When evaluated over their full lifecycle, these upgrades often provide a compelling return on investment, balancing upfront capital costs with long-term operational savings. By viewing sustainability as both an environmental responsibility and a business opportunity, companies can shift the conversation from short-term expense to long-term value creation, as embracing sustainable upgrades will not only reduce their environmental footprint but also unlock efficiencies, cost savings and long-term resilience.

Bakeit, the owner of cereal bar brand Boka, has expanded its breakfast portfolio by opening a £3 million British granola manufacturing facility in Winchester, Hampshire. Launched as an idea in January 2025, Bakeit Food has scaled rapidly into a fully operational granola factory producing 220 tonnes of premium granola per month. The 12,500-square-feet site in Winchester incorporates baking, packing and warehousing capabilities, enabling the business to manufacture loose, crunchy and clustered granola formats for branded customers. Products are packed in a range of formats, including bag-in-box and bulk, with a pouch filling line due to be installed shortly. "British granola and cereal brands were struggling to find UK-based production, so there was an opportunity to build a manufacturing site that could support the growth of the category,” said Franco Beer, founder of Bakeit Food and healthy cereal bar brand Boka. He added: “Bakeit bakes and packs premium granola and is agile enough to support brands with bespoke recipes, and deliver a consistently quality product, at scale. We got the keys for our factory in March 2025 and started producing granola in June 2025.” Beyond core granola, Bakeit offers NPD and production capabilities across mueslis, cereals, flapjacks, oatmeal, and nut and seed snacks. The company also plans to add baked bar production, including flapjacks, as part of its next phase of growth. The business currently employs 22 people across factory management, quality control and product development functions, supporting a portfolio of British cereal brands. Having invested £3 million into the Winchester site, Bakeit is now preparing for further expansion in 2026, including the addition of a new warehouse to meet rising demand and an expanded gluten-free offer.

US agribusiness giant Cargill will permanently close its beef processing facility in Milwaukee, Wisconsin, eliminating 221 jobs. The Milwaukee facility specialises in fresh beef, ground beef and value-added products but does not slaughter cattle. Cargill operates seven other facilities across Wisconsin, and some affected employees are expected to transition to a nearby plant in Butler, Wisconsin. In a statement, a Cargill spokesperson said the company made the “difficult decision to close its Milwaukee ground beef facility to better align our portfolio with current customer demand and prioritise investments where they are needed most for the future”. “We recognise the impact this decision has on our 221 employees, and our focus is on supporting them with respect, care and assistance as they navigate this transition,” the spokesperson added. The move marks the latest contraction in the US beef processing sector as meatpackers grapple with elevated cattle costs and tight margins. The closure follows similar announcements from rival meatpackers JBS and Tyson Foods, both of which revealed plans late last year to shutter US beef plants amid mounting cost pressures. Beef prices remain near record highs, supported by strong consumer demand and reduced cattle supply. The shrinking US herd has driven up input costs for processors, squeezing margins even as retail prices climb. Compounding market dynamics, US President Donald Trump signed a proclamation increasing low-tariff imports of Argentine beef, a move aimed at easing supply constraints and stabilising prices in the domestic market. Cargill said ground beef production from the Milwaukee facility will be shifted to other North American beef processing plants to ensure continued service to customers.

Fruit flavours are appearing in more places than ever, extending beyond traditional iced teas and soft drinks into snacks, frozen desserts, protein bars and functional beverages. From peach in premium ice cream and sparkling tea, to cherry in protein bars and zero-sugar colas, brands are using familiar, familiar flavours to innovate and respond to growing demand for convenient products. Here, FoodBev highlights recent launches across categories, showing how fruit is being applied in indulgent, convenient and functional formats. Twinings In January, Twinings expanded its ready-to-drink Sparkling Tea portfolio with the launch of Revive, a peach-led variant positioned within the brand’s premium, functional refreshment range. The new flavour blends lightly brewed Chinese green tea with peach and apple juice, elderflower infusion and sparkling water. It contains fewer than 50 calories per 250ml can and is made with no added sugar, artificial sweeteners or colours. Sweetness is derived from fruit juice, with lime juice providing acidity and elderflower delivering a floral finish. Developed by Twinings’ master blenders, herbalists and R&D team, Revive uses a subtly flavoured green tea selected to complement the fruit and floral notes. In line with the wider Sparkling Tea range, the product is fortified with magnesium, niacin and vitamin C, targeting reduced tiredness and fatigue and normal psychological function. Magnum Magnum has expanded its Signature range with two new flavours, pistachio and peach. The launches feature a premium shell with flavour inclusions, a gelato core and the brand’s signature cracking chocolate coating, and are sold in 90ml single sticks and 3x90ml multipacks. La Pistache combines caramelised salted pistachio pieces with pistachio gelato and ice cream, tapping into strong momentum behind the flavour – UK ice cream sales of pistachio rose 74% in 2025. La Pêche pairs a peach-flavoured shell with peach gelato, bringing the fruit into a more indulgent, layered ice cream format. The launches follow 2025’s Double Cherry and Double Hazelnut – the category’s two best-selling new products – and mark the first NPD under the standalone Magnum Ice Cream Company, reinforcing its focus on premium, flavour-led growth. Coca-Cola Earlier this month, Coca-Cola announced that it will expand its cherry-flavoured soft drinks portfolio in North America by launching a new Cherry Float variant and reintroducing Diet Coke Cherry nationwide. The new products will join its existing Coca-Cola Cherry and Coca-Cola Zero Sugar Cherry lines. The move reflects Coca-Cola’s continued focus on extending core brands through flavour variations rather than launching entirely new trademarks, a strategy widely adopted by major beverage groups to defend shelf space and stimulate incremental sales amid slowing soda volumes in developed markets. Coca-Cola Cherry Float is positioned as a modern take on a traditional soda fountain drink, combining cherry and vanilla notes without dairy. It will be sold in both full-sugar and zero-sugar versions, signalling the company’s ongoing effort to balance indulgence with demand for reduced-sugar options. Diet Coke Cherry, previously available only in limited markets, will return nationwide with updated packaging. The zero-calorie drink targets loyal Diet Coke consumers while tapping into renewed interest in retro flavours, a trend increasingly visible across food and beverage categories. Nākd Fruit-led innovation has also extended into protein snacking, with Nākd expanding its range with Protein Cherry Bars. The launch introduced a cherry variant to the existing line-up of Cocoa Hazelnut, Peanut Butter and Caramel. The bar is made with 100% natural ingredients, is cold pressed and contains 6g of plant-based protein per serving, with no added sugar. It is HFSS compliant and positioned within the protein cereal bar segment, where demand for convenient, on-the-go formats continues to grow. The launch built on momentum behind Nākd, the UK’s seventh largest cereal bar brand, worth £40.8 million and growing 9.6% year on year. Protein Cherry Bars launched exclusively into Sainsbury’s from 11 February. Capri-Sun Capri-Sun expanded its UK range with Mango & Passion Fruit, reinforcing momentum behind tropical flavour profiles in juice and soft drinks. The variant rolled out nationally from 5 February in the brand’s 330ml resealable pouch across major supermarkets and wholesale channels. The launch combined mango and passion fruit in a zero added sugar formulation, with no artificial flavours or preservatives, reflecting ongoing regulatory pressure on sugar reduction and sustained demand for cleaner-label family beverages. Capri-Sun said consumer testing showed the new flavour outperformed competing products on taste. The brand also highlighted its packaging credentials as part of the launch. Capri-Sun said its pouch format carried a lower carbon footprint than other beverage packaging formats and was fully kerbside recyclable in the UK, aligning with retailers’ sustainability and Scope 3 reporting priorities. The move underscored Capri-Sun’s focus on flavour innovation, reformulation and packaging differentiation as it competed for share in the ambient juice and soft drinks market. Natural Grocers Functional fruit offerings have also moved into frozen formats, with Natural Grocers expanding its private-label range with five new Organic Frozen Fruits and Smoothie Blends, available exclusively in-store. The line-up includes Organic Frozen Sunshine and Super Boost Smoothie Blends, Tropical Fruit Blend, Sliced Bananas and Sliced Peaches. All products are USDA certified organic, harvested at peak ripeness, quickly frozen to preserve nutrients and flavour, and packaged without added sugar, preservatives or synthetic colours. The new additions build on Natural Grocers’ broader private-label range, which has grown to more than 900 products since 2016, and provide versatile options for blending, baking or topping, delivering fibre, antioxidants, vitamins and natural sweetness in a convenient frozen format. Maison Perrier Sparkling water has also seen a move toward functional, fruit-flavoured offerings, with Maison Perrier introducing French Kiss, its first sweetened sparkling water with prebiotic benefits. Each can contains at least 10% real fruit juice, 6g of fiber, and less than 1g of sugar. The range includes four flavour combinations: Blackberry & Lemon, Peach & Cherry, Mango & Coconut, and Raspberry & Lime, blending complementary fruit notes with subtle sweetness and digestive support. French Kiss launched on Amazon and Harris Teeter, with a six-can pack priced at $8.49, and will expand to Target, Publix and nationwide availability by early April 2026. Welch’s Fruit innovation continues into convenient snacking, with Welch’s expanding its Fusions line with two new varieties: Citrus Surge and Tropical Tornado. The launch follows the success of Fusions Original Fruits, which became one of the brand’s best-selling innovations. Fusions combines two flavours in every bite, pairing a chewy exterior with a juicy centre. Citrus Surge includes Pink Grapefruit & Tangerine, Lime & Tart Cherry and Yuzu Lemon & Strawberry, while Tropical Tornado features Dragon Fruit & Mango, Kiwi & Strawberry, and Pineapple & Passionfruit. Original Fruits flavours remain Watermelon & Lemon, Blueberry & Raspberry and Peach & Green Apple. All Fusions varieties are made with natural flavours and colours from natural sources, are gluten- and peanut-free, and provide vitamins A, C and E. The new flavours are rolling out in convenience stores, with broader distribution to Amazon, Walmart and major grocery chains planned. Milo’s Tea Company Refrigerated beverages are also seeing fruit-led expansion, with Milo’s Tea Company introducing three new drinks: Fruit Punch, Zero Sugar Lemonade and Limited Edition Blackberry Sweet Tea. The launches build on Milo’s reputation for using real, high-quality ingredients in categories often dominated by shelf-stable, artificial options. Fruit Punch reimagines the classic family favourite with 100% natural ingredients, no preservatives and a balanced, shareable fruity blend. Zero Sugar Lemonade extends the brand’s sugar-free line-up, offering a bright, fresh lemonade taste with no added sugar, preservatives or acids. The Limited Edition Blackberry Sweet Tea blends fresh-brewed Milo’s sweet tea with natural blackberry flavor and is available through May 2026. All three beverages are available in gallon sizes at over 2,500 Walmart stores nationwide, with additional distribution in regional grocery chains. Fruit Punch is also sold in half-gallon sizes, while Zero Sugar Lemonade comes in half-gallon and 20oz single-serve formats.

Nestlé Confectionery has launched a broad Easter 2026 portfolio, introducing multiple NPD launches across the KitKat, Aero, Milkybar and Rowntree’s brands, alongside the return of established seasonal performers. KitKat anchors the 2026 Easter strategy with four new SKUs designed to capitalise on demand for premium flavour twists and added texture. The KitKat Chunky Funky Incredible Egg combines choc-biscuit pieces and crispy cornflakes within the shell, targeting consumers seeking multi-textural indulgence. Meanwhile, two marbled shell variants – KitKat Hazelnut Marbled Incredible Egg and KitKat Salted Caramel Marbled Incredible Egg – bring flavour inclusions directly into the chocolate shell, creating strong on-shelf standout through a swirled visual design. Rounding out the innovation is the KitKat Crispy Egg, developed to extend the popularity of KitKat Bunny with added crunch embedded into the shell. The Aero Brownie Egg introduces a brownie-flavoured twist to the aerated chocolate format, broadening appeal within the adult self-treat and gifting segments. For white chocolate consumers, the Milkybar Crispy Cookie Egg delivers a cookie-flavoured shell with crunchy inclusions, while the Milkybar Easter Friends sharing bag taps into seasonal sharing occasions with Easter-themed shapes. The Aero Brownie Egg introduces a brownie-flavoured twist to the aerated chocolate format, broadening appeal within the adult self-treat and gifting segments. For white chocolate consumers, the Milkybar Crispy Cookie Egg delivers a cookie-flavoured shell with crunchy inclusions, while the Milkybar Easter Friends sharing bag taps into seasonal sharing occasions with Easter-themed shapes. All Nestlé Confectionery chocolate continues to be produced using 100% certified Rainforest Alliance cocoa, reinforcing the company’s ongoing sustainability commitments across its supply chain.

Topo Chico has launched Topo Chico Sabores Passion Fruit, a new sparkling water featuring real fruit juice and added minerals for taste. The product delivers a fruit-forward passion fruit profile with a crisp, carbonated finish. The beverage is packaged in a slim aluminium can and is intended to be consumed chilled, either on its own, on-the-go or with meals. Each 12oz can contains 10 calories, with no added sugars or artificial ingredients. Topo Chico Sabores Passion Fruit will be available in US markets from 16 February at national retailers including Kroger, Walmart and Target. Suggested retail pricing is $1.99 per single can and $8.99 per eight-pack, depending on retailer.

Nākd. is expanding its fast-growing protein portfolio with the launch of Nākd. Protein Cherry, a new fruity variant designed to disrupt a cereal bar fixture dominated by chocolate and caramel flavours. Rolling out this month, the launch will debut exclusively in Sainsbury's, available as a 45g single bar (RRP £1.38) and a 3 x 45g multipack (RRP £3.30). The new SKU lands as demand for functional health bars continues to rise, with shoppers seeking convenient, protein-rich formats that align with healthier lifestyles. However, as the category matures, flavour fatigue is becoming increasingly apparent across a fixture heavily skewed towards chocolate and caramel. Nākd. Protein Cherry aims to capitalise on this gap by introducing a lighter, fruit-forward alternative. The bar delivers 6g of plant-based protein, contains no added sugar and is made with 100% natural ingredients. Like the wider Nākd. portfolio, it is cold-pressed and HFSS-compliant. The launch builds on significant momentum for Nākd., now the UK’s seventh largest cereal bar brand, worth £40.8m and growing +9.6% year on year. Protein Cherry joins the existing line-up of Cocoa Hazelnut, Peanut Butter and Caramel, broadening the brand’s appeal while reinforcing its natural positioning. Jo Agnew, marketing director at Lotus Natural Foods, said: “Protein has become part of everyday snacking for millions of people, and as the category matures, expectations are changing." She added: “With so much of the fixture focused on chocolate and caramel flavours, there’s a clear appetite for something a little different. Cherry is the perfect next step – it’s a flavour shoppers already love, it’s on trend, and it brings a lighter, fruity option into the range.” As HFSS considerations and demand for plant-based protein continue to reshape the UK snacking landscape, Nākd.’s Cherry launch signals further premiumisation and flavour innovation within the better-for-you cereal bar segment.

Constellation Brands has appointed Nicholas Fink as president and chief executive officer, effective 13 April 2026. Fink, who has served on the company’s board since 2021, will succeed Bill Newlands and will remain a member of the board. Newlands will step down from his roles on the same date and will act as a strategic advisor for several months to support the leadership transition. He will also retire from the board on the same date. Newlands joined Constellation Brands in 2015 and has served as president and CEO since 2019. L-R: Nick Fink and Bill Newlands Board chair Chris Baldwin said the appointment follows a long-term succession planning process: “Over the past several years, Constellation Brands’ board of directors has engaged in a thoughtful and comprehensive CEO succession planning process, and we are excited to welcome Nick as our next president and CEO". He continued: “Nick has a diversified set of leadership experiences and is an accomplished beverage alcohol executive with a deep understanding of Constellation’s business model, having served as a member of the company’s board for the past five year. Nick will bring unique perspective and capabilities that will benefit Constellation and its stakeholders as we position the company for long-term success in a rapidly evolving and hyper-competitive environment.” Fink has been chief executive of Fortune Brands Innovations since January 2020. During his tenure, he led the company through the Covid-19 pandemic, expanded digital capabilities and refocused the business on higher-growth categories. Earlier in his career, he held senior leadership roles at Suntory Global Spirits, including president for Asia Pacific and South America and chief strategy officer. Fink said: “I’m excited to join the Constellation Brands team in my new capacity as president and CEO and to continue building on the company’s strong track record of industry leadership. I’ve long admired Constellation’s ability to build iconic brands that resonate strongly with consumers." "I look forward to getting out into the market, engaging with team members and industry partners across the business and working with the Constellation team to further build on the company’s core strengths which include building great brands and leveraging innovation to satisfy more consumer occasions, while developing new growth platforms that meet the evolving needs of consumers as the landscape continues to shift within the beverage alcohol sector.” Newlands added: “It has been a tremendous honor to serve as president and CEO at Constellation Brands. We have the best team in the business, a strong portfolio of brands people love, a consumer-obsessed focus on innovation, and a strong leadership team focused on delivering what’s next. I look forward to working with Nick in the coming months to help ensure a smooth transition.” The leadership change comes as the company continues to position itself for long-term growth in the competitive beverage alcohol sector. Top image: © Constellation Brands

Linda McCartney Foods has reformulated its Vegemince product to remove gluten and egg, aiming to strengthen its position in the UK school catering market as operators respond to stricter allergen requirements and menu standards. The updated vegan mince, now available to foodservice customers in 10x1kg packs, is designed to help schools comply with Government School Food Standards in England, which require a non-dairy protein option to be offered on three or more days per week. The company said the new recipe maintains the same taste and nutritional profile, while broadening its suitability for pupils with dietary restrictions. Egg is one of the most common allergens among children, according to Allergy UK. "Moving to a gluten-free recipe allows caterers to serve a broader range of dietary requirements without changing how they cook or serve it,” said Rebecca Fairbairn, marketing and strategy director at Linda McCartney Foods Vegemince is already widely used in school catering and is positioned as a lower-cost alternative to beef mince, enabling caterers to prepare dishes such as chilli and spaghetti Bolognese while managing tight budgets. The brand is owned under licence in the UK by The Hain Celestial Group, which supplies a range of frozen meat-free products to retail and foodservice customers. The launch reflects continued demand for plant-based options in public sector catering, where regulatory requirements and cost pressures are shaping menu development.

Saputo has agreed to sell an 80% stake in its Argentina dairy business to Peru’s Gloria Foods in a deal valuing the unit at about $855 million, as the Canadian processor trims its exposure to volatile markets and boosts capital flexibility. Saputo says it expects to receive net proceeds of approximately $543 million after tax while retaining a 20% minority stake. The divested business generated roughly $1.2 billion in revenue over the last four quarters, accounting for about 7% of Saputo’s consolidated sales. Assets include two manufacturing facilities and local brands La Paulina, Ricrem and Molfino. The unit will continue to produce certain products for Saputo under supply agreements following completion. The move marks a big portfolio shift for Saputo, which has been the largest dairy processor in Argentina. Carl Colizza, president and CEO of Saputo, said: “This divestiture enhances our financial flexibility and supports targeted reinvestment in platforms that offer the highest growth opportunities, while allowing us to maintain a portfolio of Argentina‑sourced products for our international markets”. For Gloria Foods, the acquisition strengthens its presence in Latin America’s dairy sector and provides scale in Argentina, one of the region’s key milk-producing and export markets. The deal also includes the transfer of a commercial office in Brazil, according to industry reports. The transaction reflects a broader recalibration among global dairy processors, many of which are reassessing geographic exposure amid currency volatility, shifting trade flows and pressure to deliver stronger returns on invested capital. By retaining a minority interest and supply arrangements, Saputo maintains commercial ties to Argentina while reducing direct operating exposure. The transaction, subject to regulatory approvals, is scheduled to close in the first quarter of fiscal 2027.