Carlsberg has agreed to sell its 50% non-controlling stake in Lhasa Brewery to its local joint venture partner, Tibet Development, marking the brewer’s exit from one of its smallest and most peripheral Asian investments. The Danish brewer says that it has signed final agreements for the transaction, which remains subject to regulatory and corporate approvals to be obtained by Tibet Development. Financial terms were not disclosed. Lhasa Brewery, founded in 1988 in Tibet’s regional capital, has operated as a joint venture since Carlsberg entered the business in 2004. The stake represents a minority, non-controlling interest and has limited strategic relevance within Carlsberg’s current Asia portfolio, industry sources said. The divestment reflects Carlsberg’s broader focus on simplifying its footprint and concentrating capital on markets and brands where it holds scale, control and clearer long-term growth prospects. In China, the group has increasingly prioritised premium beer segments and urban markets, while reducing exposure to lower-margin or structurally complex assets. Carlsberg has previously said it is reviewing non-core operations across its global portfolio as part of a wider effort to improve returns, streamline governance and sharpen its geographic focus. The sale also underscores the challenges international brewers face in operating minority joint ventures in China, where regulatory complexity, local market dynamics and shifting consumption patterns have made smaller regional assets less attractive. Carlsberg did not say when it expects the transaction to close, noting that completion will follow once all required approvals have been secured. The company remains one of the world’s largest brewers, with a strong presence across Europe and Asia, and has been investing in premiumisation, alcohol-free beer and operational efficiencies to support margins amid rising costs and uneven global beer consumption.

Starbucks is launching two limited-edition ready-to-drink (RTD) chilled coffee products in the UK in early 2026 under its ready-to-drink partnership with Arla Foods, as the brand looks to sustain growth in a competitive RTD market driven by flavour innovation and premium positioning. The two products – a Caramel Brownie-flavoured Frappuccino and a pistachio-inspired Chilled Classic – will roll out across major UK grocers, including Tesco, Sainsbury’s, Morrisons and Iceland, with a recommended selling price of £2.20. The launch underscores Starbucks’ strategy, executed through Arla Foods, of using limited-edition SKUs to generate incremental sales and maintain shelf visibility in the chilled coffee aisle, where volume growth has moderated but value growth has remained more resilient. The pistachio-flavoured Chilled Classic marks the first time the flavour has appeared in the Starbucks RTD portfolio produced by Arla Foods, following strong seasonal demand for pistachio beverages in Starbucks’ coffeehouses. The move reflects a broader trend of translating successful foodservice flavours into retail formats to reduce innovation risk. The Caramel Brownie Frappuccino, released under the 'Sip of Joy' branding, refreshes an established flavour with new packaging rather than a reformulation, a tactic increasingly used by manufacturers to extend product lifecycles while managing development and production costs. Arla Foods, which produces and distributes Starbucks RTD beverages across Europe, has positioned chilled coffee as a core growth pillar within its branded dairy portfolio, as it looks to capture value from premium, convenience-led consumption occasions. The launches come as RTD coffee manufacturers compete for space in grocery chillers amid rising input costs, cautious consumer spending and tighter retailer scrutiny of rate of sale. Limited editions have become a key lever for driving trial and supporting promotional calendars without permanently expanding core ranges.

The Marzetti Company has agreed to acquire Japanese barbecue sauce brand Bachan’s in a deal valued at $400 million, as it looks to strengthen its position in the global sauces and condiments market. The agreement covers the purchase of the Bachan's, which generated approximately $87 million in net sales in the 12 months to 31 December 2025. Marzetti said the deal will expand its sauces portfolio and create additional growth opportunities through its existing retail and foodservice distribution network, supply chain capabilities, and marketing and culinary expertise. Founded on a multi-generational family recipe, Bachan’s is known for its clean-label Japanese barbecue sauces. Marzetti's CEO, David A Ciesinski, said the acquisition would strengthen Marzetti’s presence in the “dynamic condiment and sauce category,” highlighting Bachan’s origins as a family recipe developed by founder Justin Gill. He added that Marzetti plans to broaden distribution, support continued product innovation and explore extensions into new channels and adjacent categories. Gill added: “Over the last several years, building Bachan’s has allowed me to fulfill my childhood dream of bringing my family’s sauce to market. My team and I have been working incredibly hard to deliver on this vision of building the first iconic Japanese-American flavor brand, and I am honoured to partner with The Marzetti Company for the next stage of making my vision for Bachan’s a reality.” The transaction will be funded through a combination of cash on hand and additional financing and is subject to customary closing adjustments and regulatory approvals. The acquisition is expected to close before Marzetti’s fiscal year end on 30 June 2026.

China has sharply reduced provisional import tariffs on European Union dairy products, easing pressure on exporters of high-value cheese and cream after weeks of industry lobbying and amid signs of a broader de-escalation in EU-China trade tensions. The revised measures cut the maximum duty on EU dairy imports to 11.7%, down from rates of up to 42.7% imposed in December following an anti-dumping and anti-subsidy investigation by China’s Ministry of Commerce, according to notifications sent by the European Commission to industry groups. Several major European dairy producers, including Denmark’s Arla Foods and France’s Lactalis, will face a lower tariff rate of 9.5%, industry bodies said. The duties were introduced after China alleged that subsidised EU dairy exports were depressing domestic prices, particularly in cheese and high-fat cream. European dairy groups have strongly disputed the claim, arguing that EU support measures comply with World Trade Organization rules and have no material impact on Chinese markets. China is the world’s largest importer of dairy products and ingredients, making market access critical for European exporters as they seek outlets for value-added products amid slower demand growth at home. The European Dairy Association said it would meet with the Commission this week to discuss next steps, urging Brussels to prioritise market access while avoiding retaliatory measures that could further disrupt global dairy trade. The tariff cuts come against the backdrop of a broader easing of trade friction between Beijing and Brussels, following earlier Chinese investigations into EU pork and brandy exports, widely seen as retaliation for EU tariffs on Chinese electric vehicles. China’s dairy investigation, launched in August 2025, is due to conclude later this month, with a final ruling yet to be formally published. Industry groups say uncertainty over the outcome continues to weigh on export planning and pricing. A European Commission spokesperson said the original tariffs were based on “questionable allegations and insufficient evidence”, adding that Brussels would continue to defend the bloc’s dairy sector against what it views as unjustified trade measures. For EU dairy producers, the revised tariffs reduce immediate cost pressure but stop short of restoring full competitiveness in a market that remains strategically important for premium cheese, cream and ingredient exports.

Capri-Sun is expanding its UK product portfolio with the launch of a new Mango & Passion Fruit variant, as the drinks maker looks to drive volume growth through flavour innovation while doubling down on zero added sugar formulations and low-carbon packaging. The launch reflects continued demand for tropical flavour profiles in the juice and soft drinks category, particularly among families seeking variety alongside cleaner labels. Capri-Sun said the product contains no artificial flavours or preservatives and has zero added sugar, aligning with tightening regulatory scrutiny and sustained consumer pressure on sugar content in children’s and family-oriented beverages. The company is also positioning packaging as a key differentiator. Capri-Sun said its pouch format has the lowest carbon footprint of all beverage packaging formats currently available and is fully kerbside recyclable in the UK, supporting retailers’ sustainability targets and Scope 3 emissions reporting. While best known as a children’s brand, Capri-Sun has increasingly focused on reformulation and packaging innovation to protect market share in a competitive ambient juice and soft drinks market facing declining per-capita consumption and rising costs. The Swiss-owned company sells more than 6 billion pouches annually across more than 100 countries, making it the world’s largest pouch-based juice brand. In the UK, the brand has maintained strong distribution in grocery and impulse channels, where manufacturers are competing for limited shelf space through incremental innovation rather than line extensions with higher sugar content. Capri-Sun said consumer testing showed the Mango & Passion Fruit variant outperformed competing products on taste, and the company expects the launch to support early-year sales momentum. The new flavour will roll out nationally across major UK supermarkets and wholesale channels from 5 February, sold in Capri-Sun’s 330-ml resealable pouch.

British soft drinks maker AG Barr has agreed to acquire premium mixer brand Fentimans and juice producer Frobishers in deals worth more than £50 million, strengthening its exposure to the fast-growing adult soft drinks market as alcohol consumption continues to decline. Barr, best known for its flagship Irn-Bru brand, said it would buy Hexham-based botanical drinks company Fentimans for around £38 million, funded through a mix of cash and debt. The company has also completed the £13 million acquisition of Devon-based juice brand Frobishers, which closed at the end of its financial year in January. The acquisitions mark a further shift in Barr’s strategy away from reliance on mainstream carbonates and towards higher-margin, premium and functional beverage categories, a segment attracting growing consumer and retailer demand. Both brands operate in the adult soft drinks market, which is benefiting from the consumer trend of reduced alcohol consumption. Barr says the deals will support growth through portfolio diversification and create opportunities for cost synergies across production, distribution and procurement. The move comes as Barr reported a strong financial performance, with annual revenues rising 4% year-on-year to approximately £437 million. The company said it expects a double-digit increase in annual profits, underpinned by solid performances from brands including Rubicon and energy drink Boost. Irn-Bru, which remains Barr’s largest brand by volume, delivered modest growth in the second half of the year after a flat first half, while a decline in its Funkin ready-to-drink cocktail range reflected broader softness in the alcoholic and alcohol-adjacent categories. Founded in 1875 and headquartered in Cumbernauld, Scotland, AG Barr has been expanding beyond traditional soft drinks into plant-based milks, health shots and low-calorie products as manufacturers respond to tightening health regulations and shifting consumer preferences. Fentimans, known for its botanical brewing process and premium mixers, is positioned in the fast-growing non-alcoholic and low-alcohol occasions market, while Frobishers brings a long-established presence in juices, sparkling drinks and cordials. This combination gives Barr greater access to on-trade and premium retail channels, where margins are typically higher. Chief executive Euan Sutherland said Barr had laid “strong foundations for future growth” and entered the new financial year with momentum across its core brands and new product pipeline.

Kraft Natural Cheese has introduced a new line of high-protein cheese sticks in the US, as consumer demand for convenient, protein-rich snacks continues to drive category growth. The Kraft Natural Cheese Protein Sticks, available in Mild Cheddar and Pepper Jack varieties, contain 17 grams of protein per serving and 50% less fat than the company’s traditional cheese stick products. The snacks are designed for versatility, including lunchboxes, office snacking, as well as pre- or post-workout consumption. Amanda Vaal, director of brand marketing at Lactalis Heritage Dairy, says the launch responds to consumers seeking snacks that combine familiar taste with functional benefits, including high protein content. The move positions Kraft to compete in the fast-growing segment of protein-enriched and on-the-go dairy snacks, which has seen increasing uptake among health-conscious and active consumers. Convenience formats such as individually packaged sticks are also appealing to retail and foodservice buyers seeking portable, single-serve offerings. The protein sticks build on Kraft’s long-standing presence in the natural cheese market and reflect broader trends in the dairy sector, where manufacturers are reformulating products to deliver added nutritional benefits while meeting consumer preferences for taste, convenience and portion control. Kraft Natural Cheese Protein Sticks are now available at select retailers, including Target, Publix, Food Lion, Hy-Vee, ShopRite, Meijer and Amazon Fresh, with additional retailers to follow.

Independent flavour house ITS has unveiled plans for a significant expansion of its UK operations with the development of one of the largest natural flavour manufacturing sites in the country. The Newbury-based business has acquired an 8.2-acre industrial estate west of Newbury, close to Hungerford, benefitting from strong transport links to the M4 motorway. The company will invest more than £10 million in the site and its development, with completion expected within the next 12 to 18 months. The new Hungerford facility will undergo a full redevelopment of the existing factory, alongside the extension and modernisation of office space. Once operational, the site will provide up to 20 times more production capacity for liquid and powdered flavours compared with ITS’s current Newbury operation, as well as scalable manufacturing for natural extracts and compounds. The scale of the site also allows for future expansion as the business continues its rapid growth trajectory, with ITS currently reporting year-on-year growth of approximately 35%. Existing production and product development facilities in Newbury will remain fully operational and unaffected by the move, with both sites currently undergoing their own expansion programmes. The development is also expected to create new employment opportunities across Swindon, Marlborough, Hungerford and Newbury, as ITS expands its workforce to support increased production capacity. Founded in 2009 by Mike Bagshaw, ITS was established with a mission to bring innovation and creativity to the flavour sector. The company now employs 40 people and supplies natural flavours across the food and beverage industries. Bagshaw said: “This investment is a major step forward for I.T.S, which began at a kitchen table 16 years ago. My mantra has always been to be ‘brave’, scale big, have fun and stay independent. Our goal is to become the world’s most-loved flavour house, delivering exceptional flavours and service to our customers.” The expansion marks a significant milestone in the company’s growth strategy, positioning I.T.S as a major UK manufacturing hub for natural flavours while maintaining its independent, innovation-led ethos.

Lucas Majewski As European food and beverage production becomes increasingly automated, the risk of cyberattacks on operational technology is growing. Lucas Majewski of Mitsubishi Electric Factory Automation explains why protecting legacy and modern production lines is now a critical priority for manufacturers seeking to safeguard output, compliance and reputation. The average life of an automated production line can range from ten to 20 years, depending on the nature of the produce. This is often facilitated by the fact that, in general, automation equipment is inherently reliable and can last for many years. For many production managers in the food industry, the biggest worry has often focused on obsolescence – ie. ‘will I have access to the necessary spare and replacement parts to maximise uptime throughout the operational lifespan of this production line?’ However, concerns over the cybersecurity credentials of the operational technology (OT) equipment are quickly catching up. After all, recent data paints a worrying picture. The European Union’s cybersecurity agency ENSIA reported that 18% of cybersecurity incidents between July 2024 and 2025 were aimed at OT systems, while the European Commission perceived cybersecurity threats to be the most relevant threat to the EU’s food supply in 2025. Let’s put this into context for manufacturers. It’s only relatively recently that automation equipment has had to comply with cybersecurity requirements, such as IEC 62443-4-2, which came into force in February 2019. As a result, there is likely to be a high volume of legacy automation equipment installed throughout European food production sites, which will not have the same level of built-in cyber resilience as recent generations of products. Cybersecurity as a producer's priority So, while IT departments may have taken action to implement a robust defence at the enterprise level, the OT layer may still pose a significant risk. After all, if a potential hacker wanted to cause maximum disruption to a manufacturing plant, the attack would most likely target the production area. Get control of the OT layer, and you have effective control over the whole plant. Legislation is thankfully catching up with the threat level. Food production, processing and distribution were added to the list of ‘important entities’ when the NIS2 Directive text was adopted in 2022. Planned changes to the EU’s Cyber Resilience Act will also come into force in December 2027. This will help to further protect businesses across Europe when purchasing software or hardware products with a digital component. While this will undoubtedly help end-users in the food industry, it is primarily aimed at strengthening the cyber resilience of new installations. For legacy lines, there are several measures that food manufacturing teams can implement to protect against an ever-increasing OT cyber threat. Steps to enhance security The first step is to undertake an OT cyber risk assessment. This should help provide a clear overview of the specific vulnerabilities within your plant’s existing automation equipment and network infrastructure. It will act as a critical step to ascertaining which devices are on the industrial control network and how they connect. This plan should also include recommendations on suitable remedial actions. Once the OT cyber risk assessment is complete, the next step is to deploy a strategic plan that covers not only the remedial actions from the risk assessment, which are likely to largely address legacy issues, but also outlines future best practices given the constantly evolving nature of OT cyber threats. While each plant will require its own tailored strategy, there are some common themes: Applying a ‘defence in depth’ strategy helps to harden the organisation’s cyber security posture, detect threats and deter potential hackers as quickly as possible. This involves approaching OT cybersecurity in a layered approach, with a zero-trust framework and strict control over who can access the devices, knowing exactly what is on the OT network and how the devices interconnect, and being able to detect and report suspicious anomalies and respond quickly. Within this layered model, modern OT security technologies play a critical role by providing continuous visibility into industrial assets, deep analysis of industrial protocols and real-time identification of abnormal behaviours before it impacts production. Organisations must implement a comprehensive framework that combines strategic detection and prevention capabilities with network segmentation and asset-centric protection to reduce exposure and limit lateral movement. By incorporating Moving Target Defence techniques, organisations can dynamically harden critical systems and disrupt adversary activities. Secure remote access, built on zero-trust and Moving Target Defence principles, enables essential maintenance while preserving operational integrity, availability and safety. The overall strategic plan should also include specific incident response plans to ensure key stakeholders are as well-prepared as possible in the event of an attack. Finally, the overall response must be regularly reviewed to ensure it remains fit for purpose. Ultimately, while there is never a 100% guarantee against all threats, a defence in depth approach enables an organisation to quickly detect a breach and recover from potential cyber damage, ensuring the organisation remains resilient and keeps the commercial and reputational damage to a minimum.

New Zealand dairy group Fonterra has begun construction on a NZ 75 million ($45 million) expansion of its butter plant at the Clandeboye site in South Canterbury, as the co-operative looks to lift returns by increasing output of higher-value milkfat products. The project forms part of Fonterra’s plan to invest up to NZ 1 billion over the next three to four years in manufacturing upgrades aimed at improving product mix, operational efficiency and resilience across its processing network. The Clandeboye expansion, first announced in October 2025 , will add a new butter production line, increasing capacity and enabling the site to produce a broader range of butter formats, including Halal and Kosher-certified products. Fonterra says the additional flexibility is intended to support demand from international ingredients customers and foodservice operators. Construction entered a new phase in January, with demolition and groundwork underway ahead of the build of a new butter processing hall. Installation of new piping linking milk treatment to the butter line is expected to begin shortly, while key equipment is being assembled off-site. The exterior of the expanded facility is due to take shape by April. The company says commissioning of the new line is scheduled for early 2027, with first commercial production expected in April that year. Fonterra has increasingly prioritised value-added dairy categories such as specialised milkfats and ingredients as it seeks to improve earnings volatility and reduce reliance on bulk commodity products. Butter and anhydrous milk fat are among the co-operative’s higher-margin offerings, particularly in export markets. The investment is also aimed at strengthening Fonterra’s South Island manufacturing footprint by increasing processing flexibility and reducing operational risk. The project is expected to create 16 new roles at the site.

US seasoning brand Dan-O’s Seasoning has launched Dan-O’s Dips, marking its first expansion into dry mix products designed for dips and broader culinary use. The Louisville, Kentucky-based brand is introducing four flavours: Ranch, French Onion, Dill and Mexi-Ranch. The dry mixes are designed to be used beyond traditional dipping applications, including mixing into sour cream, mashed potatoes or as a seasoning for proteins. According to the company, the products follow Dan-O’s existing clean-label standards, including being all-natural, non-GMO, kosher and free from seed oils. Founder Dan Oliver said the new dry mixes were developed to deliver "bold flavour" across a range of kitchen applications. He said the products are intended to be stirred, folded or sprinkled into dishes, rather than used solely as dips. Dan-O’s Dips are available to order now via the brand’s website, Amazon and TikTok Shop. The products will roll out to retail in phases, with launches planned at Publix in February, Kroger in April and Meijer in July.

UK organic tofu brand The Tofoo Co has agreed to acquire Topas – a German-based manufacturer behind the Wheaty brand – in a move that significantly strengthens its European growth strategy and natural protein portfolio. Founded more than 30 years ago by Sanni Ikola-Gaiser and Klaus Gaiser, Topas is best known for Wheaty, a premium range of organic seitan products including sausages, deli slices and meat alternatives. Based near Stuttgart, the business has built a loyal consumer base across Germany through specialist organic retail and, more recently, major grocery listings. Wheaty also has established distribution in France, Austria, Switzerland and the Netherlands. Topas currently employs over 100 people and reported €14 million turnover in its most recent financial year. The acquisition is backed by private equity firm Comitis Capital, which described the deal as a strategic fit with Tofoo’s long-term ambition to expand beyond the UK while remaining focused on high-quality organic plant-based foods. Under the deal, Tofoo plans to accelerate growth of the Wheaty brand in Germany, expand international distribution and unlock new opportunities for Wheaty products in the UK. The acquisition also strengthens Tofoo’s capabilities in seitan manufacturing, complementing its existing focus on tofu and tempeh, while providing a strategic platform ahead of the company’s planned German market entry in 2026. Posting about the news on Linkedin, David Knibbs, CEO of The Tofoo Co, said: “Wheaty shares so much with The Tofoo Co, a passion for organic production, great taste and making meat-free food that people genuinely enjoy”. “Bringing the Wheaty brand into the Tofoo family gives us exciting opportunities to grow the business in its home market, expand internationally and introduce seitan more meaningfully to the UK alongside our natural protein range," he added. Topas will continue to operate from its Stuttgart base, maintaining its commitment to organic production and quality. As part of the transaction, Sebastian von Eltz will become managing director of Topas. The current managing directors, Klaus Gaiser and Miikka Gaiser, will remain closely involved, with Klaus focusing on product development and Miikka continuing to lead production and organisational operations. Knibbs continued, “Topas has been producing high-quality organic seitan for over 30 years and has built a loyal following in Germany, France and beyond. Founder Klaus Gaiser has created something special, and we’re proud to become the next stewards of the business.” The transaction is expected to close later in February.