Angel Yeast has inaugurated its new, automated yeast protein production line at the Baiyang Biotechnology Park in Yichang, Hubei, China. The facility has an annual production capacity of 11,000 tons of high-purity yeast protein, with a protein content exceeding 80%, and capacity has the potential to expand in the future. Angel Yeast – which is headquartered in China, with 33 facilities in total across the globe – said the milestone marks a key step in meeting growing demand for sustainable protein worldwide. It highlighted the growing priority of protein innovation across the food sector, with leading companies integrating multi-functional protein solutions into their product portfolios. Angel Yeast’s protein is produced using advanced bio-fermentation technology. The new production line integrates modern control technologies, enabling full-process automation through fermentation, autolysis, separation and drying. It provides an end-to-end production system encompassing raw materials, packaging and warehousing. The entire manufacturing process takes place in controlled fermentation tanks, making it independent of climate, season or location. This enables efficient year-round production. The company’s yeast protein product, AngeoPro, received FoodBev Media’s ‘Best Ingredient Innovation’ award in the 2025 World Food Innovation Awards. It is described as a versatile solution that is rich in complete amino acids and dietary fibre, with a clean taste profile that is free from off notes and enables direct consumption or blending with plant proteins like soya. It can also be blended with whey for hybrid applications. Li Ku, general manager of Angel Yeast’s Protein Nutrition and Flavoring Technology Center, said: “As global priorities continue to shift toward health, nutrition and sustainability, we see unprecedented market potential for yeast protein”. “We will continue to accelerate production expansion to deliver more innovative, high-quality and dependable yeast protein solutions to customers and consumers worldwide and help drive a more sustainable future for the global food industry.”

UK coffee brand Grind has entered the canned cocktails market with the launch of a new RTD espresso martini, available at Waitrose and WHSmith. Grind was born in 2011 following the opening of its first café in Shoreditch, East London. The brand has served nearly a million espresso martinis in its coffee shop since then, and is now bringing the signature cocktail into the RTD space. According to Grind, its new RTD cocktail offers a ‘smooth, sweet and rich’ finish, delivering bar-quality taste for consumers on-the-go. Available ahead of the festive party season, the can is also being sold in Grind’s restaurants and coffee shops as well as online and via selected retailers. Grind’s mission is to ‘change the way we drink coffee for the better,’ aiming to make craft coffee more accessible to more people in more places. Its speciality coffee can be found online through its DTC business, as well as in UK supermarkets and through partnerships with Soho House and British Airways. The brand focuses on ethically sourced coffee from sustainable farms, and has set up The Better Coffee Foundation – a charity aiming to reverse the environmental damage done by the wider coffee industry. It has introduced products such as home-compostable coffee pods and plastic-free packaging, and recovered over 120,000kg of plastic from the ocean in 2023 and 2024.

Tate & Lyle has reported 'disappointing' first-half results for the six months ending 30 September 2025, as market demand weakened across key regions, particularly North America. However, the global ingredients supplier said its newly combined business with CP Kelco is driving strong customer engagement and building a significantly expanded pipeline of growth opportunities. Group revenue declined 3% to £1.024bn, reflecting lower volumes and pricing pressures across several markets. Despite near-term economic headwinds, Tate & Lyle highlighted strong early traction from the CP Kelco combination, which officially began operating as a single business on 1 April 2025. Customer interest has been driven by the combined company’s expanded portfolio across sweetening, mouthfeel and fortification solutions, something Tate & Lyle said is increasingly in demand as food and beverage manufacturers reformulate for health, nutrition and sustainability. To accelerate top-line growth, Tate & Lyle announced a number of targeted investments across customer-facing and technical teams. These included expanding its applications, sensory, nutrition science and process development teams; faster rollout of its 'mouthfeel solutions chassis,' with ten already launched and ten more in development; and approximately £8 million in new digital and AI-driven tools, including a generative AI platform to improve technical and scientific insights. The company said it will 'accelerate productivity' across the entire group, with its five-year productivity savings target to 31 March 2028 increased by $50 million to $200 million. The Americas region, which generates half of Tate & Lyle’s revenue, reported a 2% decline, with the beverage, bakery and snacks categories in North America being particularly affected. Revenue in Europe, the Middle East and Africa dropped 6%, driven by lower pricing under renewed customer agreements and ongoing softness in the bakery and snacks category. Bulk sweetener pricing was also pressured by declining European sugar markets. Asia Pacific remained stable, with growth in China and North Asia offsetting tariff-related headwinds. Adjusted EBITDA in the region climbed 19% thanks to cost efficiencies. Nick Hampton, CEO, emphasised the long-term opportunity despite current pressures. He commented: “With our growing pipeline of new business opportunities, the power of the combination is clear. Our focus is on execution, delivering for our customers and growth.”

Lactalis USA is expanding its functional dairy portfolio with the launch of :Ratio Pro-Fibre, a new snack for the yogurt aisle formulated to meet consumer demand for protein, fibre and GLP-1 users. The product brings 20g of protein, 10g of fibre and zero added sugar per serving, positioning it as a convenient option for shoppers seeking nutrient density without compromising taste. According to the company, the new line aims to help address the widespread fibre gap in US diets while complementing the strong consumer interest in high-protein foods. “Consumers today are looking for foods that do more and deliver benefits they really need,” said Kerry DeLaney, CEO of Midwest Yogurt, a division of Lactalis USA. “Whether you’re looking to amp up your protein intake or are part of the growing GLP-1 community, :Ratio Pro-Fibre offers a convenient way to stay on track.” The line debuts in four flavours: Vanilla, Blueberry, Lemon Meringue and Piña Colada. Each cup provides the fibre equivalent of roughly two and a half cups of cooked oatmeal and triple the protein of an egg, alongside calcium and vitamin B12. “Protein and fibre are two of the most top-of-mind nutritional macros for consumers,” added Shea Allred, head of North America sales at Midwest Yogurt. “With :Ratio Pro-Fibre able to deliver on both, we're seeing significant enthusiasm from retailers.” The product rolls out nationwide with a recommended price starting at $1.66.

UK honey brand Hilltop is expanding into the condiments aisle with the launch of its new hot honey range, introducing Peri-Peri and Smoky Chipotle varieties. The new line follows the success of Hilltop’s Original Hot Honey, which, according to the company, became Tesco’s top-performing honey NPD after launching in 2024. Made with 100% natural ingredients, the new Peri-Peri and Smoky Chipotle Hot Honeys are designed for drizzling over pizza, chicken, tacos or vegetables, combining the brand’s signature natural honey with bold, spicy flavours. Scott Davies, founder of Hilltop Honey, said: “Customers are looking for bold, adventurous flavour experiences but don’t want to compromise on health. They are looking for clean label, natural products like hot honey, which boasts 100% natural ingredients." "Our new range taps into both trends, brings excitement to the condiment category, showcases the versatility and natural properties of honey and most importantly, attracts new younger shoppers.” Hilltop’s Peri-Peri and Smoky Chipotle Hot Honeys will be available exclusively at Tesco stores nationwide from this month, priced at £2.75 for a 350g squeezy bottle.

The Magnum Ice Cream Company (TMICC) has concluded that the chair of Ben & Jerry’s independent board ‘no longer meets the criteria’ to serve, following an internal investigation conducted by external advisors. The findings add a fresh layer of tension to a long-running dispute between Magnum and Ben & Jerry’s as parent company Unilever prepares to spin off its ice cream division in early December. Until the spin-off is complete, both Ben & Jerry’s and TMICC remain under Unilever ownership. In a securities filing earlier this week, TMICC did not disclose the details of the investigation but said it had informed the Ben & Jerry’s board of the results and would ‘consider its options depending on the response’. The filing states: “The Group has taken a pro-active approach to finding common ground with the Ben & Jerry’s Board and its members to avoid future conflicts of the type that have arisen in the past. However, following investigations commissioned by the Group and conducted by external advisers, in the opinion of the Group, the current chair of the Ben & Jerry’s Board no longer meets the criteria to serve as a member“. Currently, Ben & Jerry’s chair is Anuradha Mittal, founder and executive director of the Oakland Institute. As chair, Mittal has played a central role in steering the brand’s social mission, including statements on Gaza, which have caused tension with Unilever. The brand recently lost one of its co-founders, Jerry Greenfield, who stepped down following continued disputes with the parent company . Additionally, earlier this year saw the departure of its CEO, who Greenfield and co-founder Ben Cohen accused Unilever of removing due to differing political views . In the filing, TMICC warned that further disputes could expose the company to additional lawsuits and reputational harm. The company noted that while it does not expect the matter to materially affect operations, it could lead to “reputational damage, consumer boycotts, investor claims or adverse shifts in consumer behaviour “. Despite the filing, it is unclear how TMICC could remove the brand’s chair. Under the merger agreement signed in 2000, an independent board was established, with a majority vote required to replace members. The dispute between Ben & Jerry’s and its parent company dates back to 2021 over plans to cease sales in Israeli-occupied territories. The brand’s remaining co-founder, Cohen, recently announced that he intended to independently launch an ice cream to raise funds and awareness for Palestine . Earlier this week, Unilever announced that it expected the demerger of its ice cream business to be completed on 6 December 2025, following a delay due to the US federal government shutdown. While the timeline could still be subject to change, Unilever expects to complete in early December, with admission of the TMICC shares to listing and trading, and the commencement of dealings in shares on 8 December 2025.

The Competition and Markets Authority (CMA) is proposing to accept remedies offered by Greencore with regards to its proposed acquisition of fellow food group Bakkavor, bringing the deal closer to completion. The proposed £1.2 billion deal – which would bring two major convenience food manufacturers under the same ownership – faced a preliminary assessment by the CMA, with the first inquiry launched this summer. The inquiry aimed to assess whether the merger could lead to a substantial lessening of competition in any market for goods or services in the UK. Last month, the CMA revealed the findings of its Phase 1 investigation , stating that the merger could significantly reduce competition in the supply of own-label chilled sauces, such as pasta and stir-fry sauces. It would position the combined entity as one of the largest suppliers in the UK market. To resolve the CMA’s concerns, the businesses offered remedies – specifically, Greencore offered to sell its only chilled sauce and soups manufacturing plant in Bristol, UK. In a statement released today (7 November 2025), the CMA said it believes this could resolve its competition concerns. It will now consult on the composition of the package and the potential deal, but has proposed to accept the remedies. Joel Bamford, executive director of mergers at the CMA, said: “The cost of our weekly shop matters to us all, so we must take decisions that ensure there is effective competition helping to keep product prices as low as possible on supermarket shelves. Our assessment found Greencore’s deal to buy Bakkavor could raise prices at the till.” Bamford added: “Following close engagement with Greencore and Bakkavor we’ve secured remedies which we believe have the potential to address our competition concerns – so we have accepted the remedies in principle today and will now work to towards a final resolution”. Greencore is a major manufacturer, supplier and distributor of convenience food in the UK, while Bakkavor is a multinational producer and supplier of fresh prepared foods across the UK, Ireland and the US. Both businesses sell their products to retailers such as Tesco, Marks & Spencer, Sainsbury’s, Waitrose and Asda. The CMA noted that the only other substantial competitors in the chilled sauces space are 2 Sisters Food Group and Billington Foods, both of which are perceived as weaker rivals. In the Italian markets for chilled ready meals and salads, the CMA cleared the merger last month, citing sufficient competition dynamics in those categories. Following today’s update, the transaction is likely to complete in early 2026, following formal acceptance of the remedies and full regulatory clearance. The deal will create a leading player in the market, with combined revenues nearing £4 billion.

Primo Brands Corporation has broken ground on a new production facility in Hot Springs, Arkansas, to expand capacity for its premium bottled water brand, The Mountain Valley. The 200,000-square-foot site will include new production, logistics and warehouse space, featuring one small-format and two large-format bottling lines. The company said the multi-million-dollar investment will enhance efficiency and flexibility to meet rising demand for The Mountain Valley, with the plant expected to be fully operational by spring 2026. The project marks Primo Brands’ first new factory since its merger in November 2024 and represents a significant milestone in strengthening The Mountain Valley’s long-standing operations in Arkansas. Robbert Rietbroek, CEO of Primo Brands, said: "This facility will advance our ability to meet growing demand for the premium water brand with greater efficiency, speed and flexibility, while creating economic opportunities in the Hot Springs community." Kenny McBride, director of manufacturing at Mountain Valley Spring Water, added: "The Mountain Valley has proudly bottled its iconic spring and sparkling water in the Ouachita Mountains since 1871. With this announcement, we are thrilled to strengthen our long-term commitment to the local community."

Made Uncommon, the parent company behind Coco Chocolatier, Up-Up and Otherly Oatm*lk, has announced the acquisition of three ethical chocolate brands: Seed & Bean, Love Cocoa and H!p. The acquisitions will double the company’s market share and position it as a powerhouse in the premium, sustainable chocolate sector. Founder of Coco Chocolatier and CEO of Made Uncommon, Calum Haggerty, said: “This isn’t about consolidation, it’s about curation. We’re assembling the most exciting brands in chocolate and gifting, giving each one the platform and creative freedom to thrive, while building a group that is far greater than the sum of its parts.” The integration of Love Cocoa and its plant-based sister brand H!p Chocolate, both founded by James Cadbury, alongside Seed & Bean, marks a key milestone in Made Uncommon’s growth strategy.   “By supporting chocolate crafted closer to its source, we’re shortening the supply chain, improving transparency and ensuring that more benefit stays within cocoa-growing communities,” Haggerty added. With a portfolio that now includes seven brands, Made Uncommon is well-positioned to expand its domestic and international presence from its base near Edinburgh. The sum of the three acquisitions was not disclosed. Top image: © Seed & Bean

Ready-to-drink brand VK has unveiled VK Squashka, a new still, resealable 500ml drink inspired by the student-led squashka pre-drinks trend. The launch marks VK’s first non-carbonated and enhanced RTD and is available nationwide from the end of November. The move sees VK expanding on its appeal within the rapidly growing enhanced RTD segment, which has seen 19% year-on-year growth with 500ml formats now making up more than half of category sales. Building on the viral trend of students mixing their own squashka ( a blend of vodka and squash) before nights out, VK has created a convenient, grab-and-go product tailored towards Gen Z consumers. VK Squashka combines vodka and fruit juice at 7% ABV in a fizz-free resealable Tetra Pak format – the first of its kind in the UK RTD category. The design offers portability and usability, catering to on-the-go and at-home occasions. Available in three fruit flavours – Apple & Blackcurrant, Orange & Pineapple and Cherries & Berries, the range taps into current flavour trends, with cherry-based RTDs up by 225% year on year. Holly Bolus, senior brand manager at VK, said: “VK Squashka brings something genuinely new to the market and a fresh solution that meets what our Gen Z drinkers are looking for right now. It’s got all the flavour, with a higher ABV and none of the fizz – plus it’s in a resealable and recyclable carton you can take anywhere.” With an RRP of £3.49, VK Squashka also offers strong value and impulse appeal. VK Squashka will be available throughout the UK from 24 November 2025.

Food-tech start-up Atlantic Fish Co has closed its seed financing round, raising $1.2 million to accelerate development of its cultivated seafood platform. The round drew participation from a number of investment firms, as well as receiving a Small Business Innovation Research grant from the National Science Foundation, bringing its total funding to date to $2.3 million. It is reported that 90% of global fish stocks are at or beyond sustainable harvest levels, something Atlantic Fish Co aims to address with its proprietary cell-cultivation platform. The technology is capable of producing high-quality seafood fillets without the environmental and health risks associated with wild or farmed fish. Doug Grant, CEO of Atlantic Fish Co, said: “We’ve stayed capital-efficient with disciplined milestones and focused on seafood, the category best positioned to break through. This $1.2 million enables us to finalise our go-to-market product and secure the regulatory greenlights to launch in the US.” Atlantic Fish Co plans to use the new capital to refine the texture, flavour and nutritional profile of its cultivated fish fillets and establish distribution channels. The company’s technology can be used across of range of species, with a commercial focus on premium whitefish, starting with sea bass. The cultivated fillets are designed to replicate the texture and flavour of wild-caught seafood, while eliminating exposure to mercury, microplastics, antibiotics and parasites. Sam Selig, investment manager at Katapult Ocean – one of the participants in the funding round – said: “The Atlantic Fish team have demonstrated outstanding execution in the nearly two years since our first conversation. Their platform represents what we believe is breakthrough technology in cultivated protein.” Selig added: “Supporting the initial commercialisation of their sustainable whitefish fillet, and their broader vision to expand across proteins, aligns perfectly with our mission to back ocean and health-friendly blue foods.” Founded in 2023, Atlantic Fish Co partners with chefs, distributors and technology leaders with the aim of building a more resilient, sustainable seafood supply chain.

Nestlé Health Science has announced a new partnership with Australia Catholic University to accelerate start-up innovation through its incubator programme in women’s health, longevity and weight management. The partnership with the university, based in Melbourne, will bring together researchers and start-up companies on campus with the goal of transforming nutrition and health research into innovative and scalable solutions. Leonidas Karagounis, a researcher in human nutrition science and metabolism at Australia Catholic University’s Mary MacKillop Institute for Health Research, established and will lead the incubator programme. Karagounis has more than two decades experience investigating the effect of nutrition and lifestyle across the human lifespan. He described the initiative as a “game changer” for the next generation of health science leaders in Australia. “This strategic partnership with Nestlé Health Science is a fantastic opportunity that will help drive innovation in nutrition and health research into real-world impact,” Karagounis commented. This partnership follows another academic partnership between Nestlé and the University of California, Davis (UC Davis) Innovation Institute for Food & Health (IIFH), announced last month. Nestlé Health Science and UC Davis’ IIFH will leverage their combined expertise to help address critical health challenges such as healthy ageing, women’s health, metabolic health, gastrointestinal conditions and disease-specific areas including chronic kidney disease, oncology and pediatric health. Hans Manning, vice president of innovation and strategy at the R&D centre for Nestlé Health Science in New Jersey, US, said: “The strategic partnerships with the universities allow us to work with entrepreneurs to help them bring highly differentiated products to the market in three key areas: women's health, healthy longevity and weight management”. “The ultimate aim is to provide science-based, groundbreaking nutritional solutions to advance the health status of consumers and patients.” Nestlé also recently announced the third edition of its Innovation Challenge with the Food & Nutrition Innovation Institute at the Gerald J and Dorothy R Friedman School of Nutrition Science and Policy at Tufts University, Massachusetts, focusing on women's health intersecting with healthy longevity. Winners will receive support from Nestlé Health Science and Tufts University to drive their innovations.