Sargento has announced a series of leadership appointments spanning key areas of its operations, including innovation, food safety and quality, manufacturing and strategic sourcing. The moves come as the company continues to invest in the capabilities and operational infrastructure underpinning its long-term growth strategy. Louie Gentine, third-generation chairman and CEO of Sargento, said: “At Sargento, our success has always been built on high quality, real food innovation, and a commitment to our stakeholders." The changes include the appointment of Holly Baumgart as senior vice president of innovation, succeeding Rod Hogan, who has announced plans to retire in January 2027. Baumgart currently serves as Sargento’s vice president of new platform development and has held leadership positions across information technology, strategic planning and new products during her time with the company. She will take on her new responsibilities immediately, while Hogan will remain with Sargento through his planned retirement to support knowledge transfer and share his expertise. Hogan has spent years helping shape Sargento's innovation culture and product pipeline. The company said he has played a role in launching some of its most successful products and developing its next generation of leaders. He was also recently awarded Sargento's Founder’s Ring, the company's highest recognition. According to Sargento, its innovation strategy has contributed $1 billion in category growth over the past five years. Baumgart's appointment places the company's innovation agenda under an executive with experience across several areas of the business, as Sargento looks to build on that growth. Sargento has also appointed Tim Finnerty as vice president of food safety and quality. Finnerty will oversee the company's food safety and quality assurance strategy, including the teams and standards supporting its natural cheese products and ingredients. He brings more than 12 years of food industry leadership experience to the role. Before joining Sargento, Finnerty was vice president of food safety, quality and regulatory affairs at DO & CO North America. He previously held executive quality positions at HelloFresh, where his team received the Black Pearl Award from the International Association for Food Protection for corporate excellence. Meanwhile, Steve Cahoon is moving into the newly announced role of vice president of strategic sourcing after 15 years with Sargento. Cahoon most recently served as vice president of manufacturing, where he was responsible for implementing the company's manufacturing strategy and driving operational performance and cost savings. That strategy uses a Safety, Quality, Cost, Delivery and People (SQCDP) framework to align manufacturing operations with wider corporate objectives. In his new position, Cahoon will focus on strategic procurement, supply continuity and supply-chain performance. Taking over as vice president of manufacturing is Jack Lindsay, who will oversee operations across Sargento's manufacturing network. Lindsay joins the company with more than 14 years of consumer packaged goods operations experience. His background includes plant management, manufacturing strategy and continuous improvement. Prior to joining Sargento, he served as vice president, operations business lead at Danone North America, where he was responsible for operational performance, capital projects and category growth strategy. The appointments come as Sargento seeks to strengthen capabilities across its operations while continuing to invest in innovation. Michael Pellegrino, chief operating officer of Sargento, said: “We’re all excited about these leadership changes as they set the Sargento Family up well for accelerated growth and operational excellence. Our COO leadership team will continue to work together to grow our capabilities and ensure Sargento continues to set the standard for quality and innovation in the CPG industry. Founded in Plymouth, Wisconsin, in 1953, Sargento employs more than 2,500 people and reported $1.7 billion in net sales. The company says it was the first to introduce pre-packaged sliced and shredded natural cheeses and cheese blends to the US market. It remains headquartered in Wisconsin, where it manufactures and markets shredded, sliced and snack natural cheese products, as well as cheese ingredients. The latest leadership changes span the company's product development, quality, manufacturing and procurement functions, with Sargento positioning the appointments as part of its broader effort to support continued growth while maintaining its focus on food quality and innovation.

As manufacturers add protein, fibre and other functional ingredients while reducing sugar, salt and fat, maintaining an enjoyable sensory experience has become increasingly complex. FoodBev's Rafaela Sousa explores the technologies helping formulators rebuild taste from the ground up. A functional drink can meet every nutritional requirement but still fail if consumers do not like the taste. Its protein content may be impressive, its sugar level low and its ingredient list carefully considered, but if it tastes chalky, bitter or metallic, the consumer is unlikely to return for a second bottle. This is making taste modulation an increasingly important part of product development. At its simplest, the term describes technologies used to reduce undesirable sensory characteristics or strengthen desirable ones. In practice, however, it has moved far beyond disguising a single unpleasant note. “Food and beverage manufacturers are managing a broader range of sensory challenges as products become more complex,” said Mauro Trevisani, general manager for North America and global division manager for taste modulation at HealthTech Bio Actives (HTBA). He stated that the challenge now covers “the full sensory profile, including taste, texture, aroma, mouthfeel and aftertaste”. The commercial market is expanding alongside that formulation challenge. Market research company Mordor Intelligence forecasts that the global taste modulators market will grow from $1.8 billion in 2026 to $2.6 billion by 2031, representing a compound annual growth rate of 7.65%. Yet the growth of the category is not simply about correcting more products. It reflects a change in the way modulation is being used: earlier in development and as part of the overall sensory design. This approach recognises that changing one ingredient can affect everything from flavour and texture to mouthfeel and aftertaste. Reformulating without losing taste Sugar is a clear example. It provides sweetness, but it also affects texture, flavour release and the way sweetness develops across each sip or bite. When sugar is removed or partly replaced with high intensity sweeteners, the product can lose body and balance, while alternatives such as stevia may introduce bitterness, metallic notes or a lingering aftertaste. As FlavorSum’s Brooke Hutton, product manager for technology platforms, put it: “Non-nutritive sweeteners cannot always fully replace sugar’s contribution to the formula”. Similar formulation challenges can be seen across other product categories. Guillaume Blancher, global portfolio director for Tastesense Modulation at Kerry, said reducing salt in snacks can weaken the overall savoury experience, while cutting sugar in bakery products can introduce “fundamental structural changes” to their texture. “Taste challenges rarely sit in isolation,” added Blancher. “Manufacturers are trying to reduce sugar or sodium, add functional benefits, simplify labels, respond to regulation, manage cost pressures and protect supply resilience – all while delivering a product that still tastes complete and satisfying.” Regulation forms one part of this wider pressure. In the UK, the Soft Drinks Industry Levy – often called the ‘sugar tax’ – encourages sugar reformulation, while restrictions on the display and multi-buy promotion of products high in fat, sugar or salt may encourage other manufacturers to review their recipes. Removing ingredients is only half of the story. As functional food and drink have expanded, formulators have faced an equally difficult question: what happens to taste when protein, fibre, minerals, botanicals and other active ingredients are added? Image: © Pedal to the Stock/Shutterstock.co When function fights flavour FlavorSum’s Hutton said added ingredients can bring notes ranging from sour and metallic to grassy and bitter. She pointed out that proteins may contribute bitterness, chalkiness, dryness, sulphur notes or a lingering aftertaste. Fibre can create a grainy texture or mute flavours, while vitamins and minerals may introduce metallic notes, bitterness and astringency. Botanicals can taste earthy, herbal, medicinal or tannic, and nootropics may produce bitter or chemical notes that remain after consumption. Even ingredients within the same category can behave differently. Kerry’s Blancher noted that whey protein typically brings bitterness, astringency and sourness, while soy can produce beany or cardboard-like notes. Collagen varies by source: marine varieties may be fishy or algae-like, while bovine collagen may taste brothy or animalic. Tom Cleghorn, European category development manager at Synergy Flavours, agreed, adding that collagen used in functional beverages and ready-tomix powders can introduce meaty, fishy and umami notes. To manage these characteristics, he pointed to masking technologies that neutralise undesirable flavours and create a cleaner base. Mouthfeel and indulgence enhancers can then reduce chalkiness and astringency while restoring richness. For high-protein dairy products, Cleghorn highlighted Synergy’s astringency masking solution, developed to reduce chalkiness, astringency and dry mouthfeel while improving creaminess. He said: “Astringency and chalky mouthfeel are major complaints from consumers in high-protein yogurt and dairy applications, which is why we targeted this with our astringency masking solution”. He also recommended flavour pairing. Instead of relying only on a masker, formulators can work with flavour partners to select compounds that blend with the target flavour and complement the base. “Adaptogens, such as ashwagandha...can carry bitter and earthy off-notes, which can be hard to mask,” he added. “In addition to using masking technologies, manufacturers could also consider flavour pairing these ingredients, using expertise from their flavour partners to identify flavour compounds that have similar chemical compositions, to cover off-notes by blending them with target flavours that work in harmony with the base.” FlavorSum’s Hutton said flavour systems using vanilla, chocolate, brown flavours and certain fruit profiles can help create a more balanced sensory experience. Citing Innova Market Insights, Lisa Jackson, director of marketing at FlavorSum, identified sports nutrition powders, cereals and energy or nutrition bars as the leading categories benefiting from taste modulation. Each format brings its own challenges. Hutton noted that cereal flavour systems must perform both dry and with milk, while “the longer ‘chew time’ of nutrition bars gives more time for off-notes to emerge”. The FlavorSum Modulate portfolio brings these functions together through flavours with modulating properties for sweetness optimisation, bitterness masking and protein masking. The challenge intensifies when several functional ingredients share one recipe. HTBA’s Trevisani gives the example of a drink combining plant protein, a stevia-based sweetener system and a botanical active. It does not create three independent problems, he said, but “one complex, interconnected one”. For formulations such as this, he pointed to the company’s OptiTaste Sweetness, Balance and Masking solutions, which can reduce bitterness and lingering aftertaste, improve flavour clarity and help restore mouthfeel. When several sensory problems occur at once, formulators must first identify the off-note or texture most likely to put consumers off. They can then select a targeted solution rather than relying on a general masker. Finding the right fix A product described simply as ‘bitter’ may contain several distinct sensory problems, making accurate diagnosis essential. Kerry’s Blancher said modern masking requires a “deeper, science-backed understanding of the specific off-notes generated by these substrates”. Kerry’s Tastesense Masking uses sensory and analytical techniques to identify those notes and their sources before a targeted solution is developed. Blancher also pointed to the company’s Tastesense Masking Simulator for protein beverages. “Users can use this tool to pinpoint the specific off-notes they are experiencing and unlock the appropriate masking technologies,” he said. “They can also order samples instantly, helping to accelerate development and testing.” Another perspective on the practical use of masking comes from Synergy’s Cleghorn, who uses a pyramid to illustrate one possible formulation approach. “Masking solutions are essential in a taste modulation tool kit,” he said. In his example, a carrier such as a high-protein whey base forms the bottom of the pyramid. Adding the characterising flavour without first treating the base can allow astringency and chalkiness to affect mouthfeel, texture and flavour intensity. A modulation layer is therefore applied above the protein base to neutralise these undesirable notes, creating what Cleghorn describes as a “clean slate” on which the final flavour can be built. Receptor science provides another route to more targeted masking. HTBA’s Trevisani highlighted citrus- and apple-derived flavonoids that act as bitter blockers, reducing perceived bitterness from substances including stevioside and caffeine. In some applications, he said, they can also enhance perceived sweetness. Within OptiTaste, that receptor-level effect can be used alongside balancing and masking tools to create a more rounded result. A similar focus on receptor science can be seen at DSM-Firmenich. Karel Stoschek, executive VP of Taste at the company, explained that DSM-Firmenich’s receptor-based discovery identifies molecules that interact with particular taste or odour receptors. “This requires more precise taste masking, which is possible only through advanced science like our receptor-based discovery,” he said. Flavourists can integrate the molecules into tailored sweetness and umami modulators, off-flavour maskers, alcohol-sensation mimickers and cooling modulators. One commercial application of this receptor-led approach is DSM-Firmenich’s ModulaSense range. Developed for the company’s Vertis CanolaPro plant protein, the maskers target bitterness, astringency and liquorice-like notes at molecular level in ready-to-mix beverages and protein bars. Stoschek stated that DSM-Firmenich combines flavour creation, sensory science, ingredient functionality and nutrition with consumer insights, digital sensory tools and receptor-based taste science. This helps customers optimise sweetness perception, flavour balance and mouthfeel while maintaining their nutritional objectives. Taste modulation is no longer simply a final stage attempt to cover an unwanted note. Whether through masking solutions, flavour pairing, mouthfeel enhancers, sensory analysis or receptor science, the aim is to understand how each ingredient affects the complete sensory experience and rebuild what reformulation has disrupted. As manufacturers reduce sugar, salt and fat while adding protein, fibre and other functional ingredients, this approach will only become more important. A strong nutritional proposition may persuade consumers to try a product, but taste will determine whether they choose it again. Ultimately, the most successful modulation is the kind consumers never notice – they simply enjoy the next sip or bite. Top image: © Zamrznuti tonovi/Shutterstock.com

Beverage entrepreneur Lance Collins has launched ZenWTR, a premium bottled water brand combining alkaline hydration with packaging made from recycled, certified ocean-bound plastic. Collins, who previously founded beverage brands including FUZE, NOS, BODYARMOR and CORE Hydration, is positioning ZenWTR as a challenger in the premium water category, with packaging and environmental impact playing a central role in the brand proposition. The water is vapour distilled before undergoing ionisation through electrolysis to reach a pH of 9.5. Calcium, potassium and magnesium are then added as part of a proprietary mineral and electrolyte blend intended to deliver what the company describes as a crisp, clean taste. “The future of bottled water should be defined by both what is inside the bottle and the impact that bottle can have beyond itself,” said Collins, founder and CEO of ZenWTR. ZenWTR's flagship 20oz bottle is made from 100% recycled, certified ocean-bound plastic collected from coastal areas where recycling infrastructure is limited. According to the company, its supply network has sourced material from Indonesia, Thailand, Ecuador and Paraguay. Collection partners work with local communities to develop collection infrastructure and bottle-deposit programmes, while providing income opportunities for collectors. The company is making the recycled material part of its product story rather than treating packaging as a secondary sustainability initiative. A preform supplied as part of ZenWTR's media launch materials demonstrates how the recovered plastic is heated and blown into the finished bottle. ZenWTR also says it supports programmes that recover and recycle the equivalent of five ocean-bound plastic bottles for every qualifying Alumi-Tek bottle produced. The brand has additionally committed 1% of ZenWTR revenue to ocean conservation and recycling education, advancement and access in the US. ZenWTR says it became the first beverage brand to receive Plastic Negative Certification following a third-party assessment of its plastic footprint. Through a partnership with the Plastic Credit Exchange, the company says it supports the recovery and recycling of plastic waste equivalent to 200% of its annual plastic footprint. The certification and plastic recovery programme form a significant part of ZenWTR's positioning as it enters a bottled water market increasingly shaped by questions around packaging waste and environmental impact. “We want to prove that consumers do not have to compromise on quality or taste to support meaningful environmental impact,” Collins said. “Every bottle is an invitation to rethink what an everyday purchase can accomplish.” ZenWTR is currently available through retailers including Whole Foods Market, QuikTrip, Walmart, Amazon, Circle K's Frontier Division, Kwik Trip, Bristol Farms and Erewhon. The brand is also scheduled to enter H-E-B stores from 5 October.

Swiss Water Decaffeinated Coffee Inc. plans to invest CAD $6.2 million (approx. $4.5 million) in an expansion of its Delta, British Columbia, facility, increasing maximum production capacity by 15% as demand for chemical-solvent-free decaffeinated coffee continues to grow. The Toronto-listed company said construction is expected to begin in the first quarter of 2027 without disrupting existing operations. The expansion is scheduled for completion in June 2027, with commercial operations expected to begin the following month. Swiss Water said the majority of the investment is expected to be funded through operating cash flow, with the remainder financed through existing credit lines. The capacity expansion comes as demand grows for decaffeinated coffee produced without chemical solvents. Swiss Water uses its proprietary Swiss Water Process to remove caffeine from green coffee without solvents such as methylene chloride. Frank Dennis, president and CEO of Swiss Water, said: “We are excited to announce that due to growing demand for our decaffeinated coffee and rapidly expanding utilisation of our expanding production capacity, we will be investing in the expansion of our technologically advanced production facility.” The company said the project is intended to support existing customer demand while enabling it to add trading partners and enter new markets. Swiss Water operates as a speciality coffee company and green coffee decaffeinator, while its Seaforth Supply Chain Solutions business provides green coffee handling and storage services. The company said the expansion reflects increasing utilisation of its current production capacity and is part of its wider strategy to respond to demand for decaffeinated coffee made without chemical solvents.

Anheuser-Busch is investing $21 million in its Los Angeles and Mira Loma, California, facilities as the brewer expands production capacity for Budweiser, Michelob Ultra and Cutwater and increases its focus on manufacturing workforce development. The investment forms part of the brewer’s broader Brewing Futures initiative, through which Anheuser-Busch says it is investing $600 million in its US operations during 2025 and 2026. At its Southern California sites, the latest investment will support upgrades to canning and bottling operations, increase rail capacity and strengthen the facilities’ transportation and route-to-market capabilities. The company also expects the investment to support production of Phorm Energy. Anheuser-Busch CEO Brendan Whitworth said the investment would strengthen the company’s Southern California operations while supporting local manufacturing employment. Alongside the equipment and infrastructure upgrades, Anheuser-Busch plans to open a technical skills training centre at its Los Angeles brewery in Van Nuys. The centre will provide training in electrical and mechanical systems associated with brewery equipment, with the company positioning the program as part of a wider effort to develop its U.S. manufacturing workforce. Anheuser-Busch plans to establish 15 such training centres nationwide and says it aims to upskill more than 90% of its US manufacturing workforce over the next five years. The company has operated its Los Angeles brewery since 1954 and says it has invested $184 million in its Los Angeles and Mira Loma facilities since 2021. Hundreds of employees work at the two Southern California facilities, with the Los Angeles brewery producing more than 50 Anheuser-Busch brands. The company said the latest investment reflects its continuing focus on domestic manufacturing, facility modernisation and workforce development. The news follows investments of $5 million in the company's brewery operations in Columbus, Ohio, $13 million in Baldwinsville, New York and $20 million in its Missouri operations.

Golden Acre Foods is set to launch its Dairy Valley Paneer in Sainsbury’s stores nationwide. The 200g packs will be available from next week at £3.50, with a Tesco listing scheduled to follow in November. The launch comes as paneer continues to gain visibility beyond traditional South Asian independent retailers in the UK. The Indian cheese is a staple of South Asian vegetarian cuisine and is increasingly being adopted by a broader consumer base. Golden Acre said Dairy Valley Paneer is differentiated by its traditional production methods, with the product made by Indian chef Bipen Sharma. The company said this approach is designed to replicate the clean taste and soft texture associated with traditionally made paneer. The paneer is also designed to be spreadable and suitable for crumbling into dishes, reflecting how the product is traditionally used across the Indian subcontinent. Rebecca Cutter, marketing director at Golden Acre Foods, said: “Dairy Valley Paneer is setting a new benchmark for quality in the world food category." She added that the Sainsbury’s listing forms part of Golden Acre Foods’ wider strategy to expand authentic world food products across major UK retailers. Dairy Valley founder Bipen Sharma said the product has been developed to reproduce the characteristics of paneer traditionally made in India. The company chose Bulgaria as the location for its European production facility, with Sharma saying the milk sourced from local cows is a close match to the milk used in India. “Our Dairy Valley paneer is as authentic as it can be outside of India,” Sharma said. “It looks, feels and tastes just like the real thing.” The company believes the product’s versatility could help it appeal beyond existing paneer consumers, including shoppers looking to experiment with South Asian cuisine and ingredients. The Sainsbury’s rollout marks the next stage of Dairy Valley’s UK retail expansion, with Tesco set to follow in November.

Kikkoman Foods Inc (KFI) has officially opened a new 240,000-square-foot production facility in Jefferson, Wisconsin, as the soy sauce and seasonings manufacturer expands its North American manufacturing capacity. The Jefferson site is KFI’s third US production facility, alongside plants in Walworth, Wisconsin, and Folsom, California. The company said the new facility will begin shipping products in fall 2026 and is designed to serve growing demand across retail, foodservice and food manufacturing. The plant will produce Kikkoman soy sauce, teriyaki sauce and other seasonings, with a flexible manufacturing layout designed to handle multiple products, viscosities and packaging formats. These include glass and BPA-free plastic packaging as well as industrial and bulk formats. KFI said the Jefferson project represents an investment of approximately $560 million over 10 years. Together with its existing Walworth operations, the company expects the investment to support more than 80 high-paying jobs in southeastern Wisconsin. The Wisconsin Economic Development Corporation has committed up to $15.5 million in performance-based tax credits tied to job creation and capital investment benchmarks. KFI is also working with regional workforce development and technical education organisations to support recruitment and training for advanced food manufacturing roles. Wisconsin Governor Tony Evers said the project builds on Kikkoman’s more than 50-year presence in the state, pointing to Wisconsin’s agricultural base and manufacturing workforce as factors supporting the company’s expansion. The Jefferson facility incorporates digital manufacturing technologies designed to support paperless operations, real-time data visualisation and enhanced traceability. KFI said the plant is also part of its longer-term environmental strategy, which targets a reduction of more than 50% in CO2 emissions and more than 30% in water consumption per unit, alongside a 100% recycling rate by 2030. The company said the location provides access to agricultural suppliers and the high-quality water required for its brewing process. Yuzaburo Mogi, director chairman of the board and honorary CEO of KFI, said: For over 350 years, we have earned the trust and loyalty of consumers through our sauces and seasonings, fuelling our growth in North America. Jefferson is the natural next chapter. This facility gives us proximity to key agricultural suppliers, access to high-quality water our brewing process demands, and a workforce rooted in the same values that have guided Kikkoman for generations.” Kikkoman said its North American soy sauce business has grown at an average annual rate of more than 6% over the past decade. In the US, the company said it has held the leading share of the soy sauce market for more than a decade. The Jefferson plant is intended to provide additional production capacity as the company responds to changing consumer demand and the continued influence of international flavours on the North American food market. KFI said the facility will strengthen its ability to supply retail, foodservice and industrial customers while allowing it to expand its portfolio of sauces and seasonings. The investment also builds on KFI’s existing community commitments in Wisconsin. The company said it has donated more than $17 million to educational, civic, charitable, disaster relief and environmental organisations in Jefferson and beyond. To mark the plant opening, KFI is providing $250,000 to Jefferson County for native prairie restoration. The facility was officially opened with a ribbon-cutting ceremony attended by Wisconsin Governor Tony Evers and state and local officials, alongside performances and demonstrations highlighting Kikkoman’s Japanese heritage.

Natural Mineral Waters Europe (NMWE) has joined more than 30 professional associations, local authorities, NGOs and financial organisations calling on the European Commission to put nature-based solutions at the centre of its forthcoming European Climate Resilience Framework. In a letter dated 14 September to European Commission President Ursula von der Leyen, the organisations argue that Europe’s growing exposure to floods, droughts, wildfires, heatwaves, water scarcity and other climate-related risks requires a more integrated approach to climate adaptation. For the food and beverage industry, the call puts particular emphasis on the resilience of water systems. The signatories say the destabilisation of the water cycle is increasingly connecting risks that have traditionally been addressed separately, with implications for agriculture, food production, water services, energy and businesses. The coalition argues that degradation of landscapes, soils and water systems is contributing to Europe’s vulnerability. Wetlands, floodplains, peatlands, healthy soils, coastal ecosystems and forests can naturally retain water, recharge aquifers, regulate temperatures and help moderate extreme weather events, according to the letter. The organisations are calling on the European Commission to make nature-based solutions a key priority in the legislative component of the Climate Resilience Framework. They also want the EU to establish legal incentives and financing mechanisms that encourage member states to manage landscapes and water systems with greater emphasis on water and climate resilience and the preservation of ecosystem services. Among the proposed measures are national targets for additional natural water retention, delivered through locally driven approaches that take account of regional needs and capacity. The signatories are also calling for public and private investment to be aligned and mobilised to accelerate the deployment of nature-based solutions. The letter argues that nature-based measures should not be viewed as a replacement for engineered infrastructure. Instead, it calls for them to be combined with infrastructure where necessary as part of a broader, systems-based approach to climate adaptation. According to the signatories, restoring the ability of landscapes, soils and water systems to retain, store and regulate water could address multiple climate risks simultaneously while also supporting objectives linked to climate mitigation, public health and security. The issue has particular relevance for food and beverage manufacturers and their supply chains, which depend on reliable water availability and functioning agricultural and natural ecosystems. The letter points to the European Water Resilience Strategy, which recognises the importance of protecting and restoring the water cycle and scaling up natural water retention. It says stable water cycles are fundamental to economic resilience, food production, health, public safety, energy security and long-term competitiveness. The group also says responses to the European Commission’s recent consultation on the Climate Resilience and Risk Management Framework identified nature-based solutions as a significant priority, citing the Commission’s consultation summary as reporting that they were mentioned in at least 60% of responses. NMWE is one of more than 30 signatories to the letter, alongside organisations including EurEau, the European Water Association, Eurocities, the European Environmental Bureau, IFOAM Organics Europe, The Nature Conservancy, Triodos Bank and WWF. The coalition is making its appeal ahead of the European Commission’s forthcoming Climate Resilience Framework and the 2026 State of the Union address. The signatories describe the framework as an opportunity to translate the EU’s climate adaptation and water resilience ambitions into legislative measures and investment that can strengthen Europe’s capacity to manage increasingly interconnected climate risks.

Bubly, PepsiCo's sparkling water brand, is expanding its mocktail-inspired range with two new flavours: Berry Sparkle Sangria and Paradise Paloma. The new products are designed to recreate the flavour profiles of popular mixology favourites without alcohol, calories or artificial sweeteners. The launch comes as consumers increasingly explore lower- and no-alcohol drinking occasions. Bubly cites research indicating that almost half of Americans are trying to drink less alcohol. The new flavours add to the brand’s existing portfolio of mocktail-inspired sparkling waters, giving consumers additional options for social occasions and seasonal drinking Bubly Berry Sparkle Sangria takes its inspiration from the fruit-forward profile of sangria, with the brand positioning it as an option for the fall season. Bubly Paradise Paloma draws on the citrus-forward flavour profile associated with the Paloma and is positioned as a way for consumers to extend summer drinking occasions. Both products are packaged in 8-packs of 12oz cans and are available at US retailers in-store and online while supplies last. Michael Smith, vice president of marketing for Bubly sparkling water at PepsiCo Beverages US, said: “Whether you’re ready for the crisp fall fruit flavours of Bubly Berry Sparkle Sangria or hanging on to the last stretch of summer with the citrus-forward Bubly Paradise Paloma, there are two more reasons to grab a can and crack a smile this season." Bubly Berry Sparkle Sangria and Bubly Paradise Paloma are available nationwide in the US through participating retailers, with availability beginning immediately and continuing while supplies last.

Carlsberg Britvic-owned Plenish has expanded into the flavoured milk alternatives category to launch its new Dark Cocoa and Sea Salt Almond Drink, launched via Ocado. Available now at an RRP of £2.50, the drink combines ‘rich dark cocoa depth with soft almond nuttiness and a velvety-smooth finish’. According to data cited by the company, the growing flavoured milk alternatives market is now worth £19.2 million, and is growing by 12% year-on-year ahead of the unflavoured market. Additionally, the brand noted that research found 23% of UK consumers are aiming to reduce their sugar consumption. The new drink responds to this demand, promoted as offering 30% less sugar compared with most UK chocolate plant-based beverages. It is also made without the use of oils, additives and artificial ingredients, like the rest of Plenish’s range. The cocoa beans have been sourced in partnership with Tony’s Open Chain, with a farmer-first approach centred around human rights and environmental protection. Tony’s Open Chain works with cocoa operatives in Ghana and Côte d'Ivoire, aiming to address structural inequality and poverty in these communities while building more equitable relationships with farmers. Russell Goldman, managing director of breakthrough brands at Carlsberg Britvic, said: “We know today’s consumers are increasingly looking for ways to enjoy their favourite treats while also maintaining their health goals. That’s why we wanted to take our first step into flavoured m*lks and create a product that on great taste whilst staying true to our minimal ingredient promise”. He added: “We’re proud to partner with Tony’s Open Chain to offer consumers something genuinely delicious that’s also thoughtfully made”. This is the second brand-new product innovation from Plenish within the last month as the brand continues to offer its take on some of the beverage category’s biggest current nutrition and taste trends. Addressing demand for clean-label, functional and high-protein options, the brand introduced its new Protein Oat Drink earlier this month, offering 10g of protein per serving while retaining Plenish’s artificial additive-free status.

Italian food ingredients company Nexture has today (21 September 2026) announced its acquisition of La Crema, a Dubai-based manufacturer of chocolate and food ingredients for applications across bakery, ice cream and fine pastry. Once the deal is complete, Nexture will establish its manufacturing presence in the Middle East, aiming to enhance its foothold in a key growth region through direct access to its growing ingredients industry. The acquisition will widen Nexture’s portfolio of solutions, adding a range of chocolate products such as cream fillings, bars, chips and buttons, as well as other cream fillings, ice cream solutions, ready-mix powders and fruit fillings. Nexture’s industrial footprint will expand from eight factories at entry in 2021 to 30 factories worldwide, including two in North America, four in Africa, one in the Middle East, one in Asia, and the remaining 22 across eight European countries. Its workforce will surpass 2,900 employees. Headquartered in Milan, Nexture is held by an independently managed investment company affiliated with InvestIndustrial. It operates in over 120 countries and supports a wide range of food and beverage market segments including bakery, dairy, bars and snacks, plant-based alternatives, ready meals, beverages, sauces, confectionery and more. La Crema was founded by Bilal Khalife in 2016 as a trading business serving the hospitality and foodservice industry, before expanding into in-house manufacturing in 2018. It offers a diverse portfolio of products commercialised under the La Crema brand or through private labels, with a production facility based in Dubai and a workforce of approximately 170 employees in production, operations, sales and marketing. Completion of the deal, the financial terms of which were not disclosed, is expected to take place by the end of 2026, subject to customary closing conditions. The acquisition follows Nexture’s purchases of Frulact and Sipral Padana, completed in March and April 2026 respectively, as part of the company’s ‘buy-and-build’ strategy. In 2021, it acquired CSM Ingredients and has since evolved into a global group with estimated annual revenues of approximately €1.2 billion, pro-forma for the recently signed La Crema agreement. Valerie-Diele Braun, CEO of Nexture, said La Crema is a natural fit for Nexture’s portfolio due to its “rich and diversified chocolate offering,” unlocking “meaningful synergies across the group”. She added: “We're also particularly excited to strengthen our chocolate offering as it is a category that inspires creativity, delights consumers and creates lasting value for our customers. We are delighted to partner with Mr Bilal Khalife, who has built and developed La Crema into the business it is today. We look forward to working with him to unlock the company's next phase of growth."

Krones has officially opened a new production facility in Vemagal, near Bangalore, India, as the technology group expands its manufacturing footprint in one of the world’s fastest-growing markets for the beverage, food and packaging industries. The plant, which was officially opened on 19 August, is intended to bring Krones closer to its Indian customers while creating additional capacity to support the company’s long-term growth in the region. The new facility forms part of Krones’ wider network in India, which already includes Krones India and Krones Digital Solutions India in Bangalore, Krones Processing India in Hyderabad and System Logistics in Mumbai. According to Krones, the Vemagal site represents a targeted investment in the future of the Indian market, which is becoming increasingly important to the global beverage, food and packaging sectors. Ralf Goldbrunner, member of the executive board of Krones, said: “With the opening of this facility, we are reaffirming Krones’ long-term commitment to the country and creating a platform for future growth, innovation and value creation.” The company said the facility will strengthen its ability to support customers locally while adding another element to its existing network while adding another element to its existing network of production and competence centres. Thomas Wolter, managing director of Krones Machinery in India, said: “The real significance of this facility lies not in its buildings, machinery or technology, but in the people, partnerships and shared commitment that made it possible.” Krones said the investment is intended to lay the foundations for further expansion in India while strengthening its position in a market it views as a strategic component of its global growth strategy. The expansion comes as demand for beverage, food processing and packaging technologies continues to develop alongside India’s growing consumer market and manufacturing base. Headquartered in Neutraubling, Germany, Krones develops and manufactures machinery and complete lines covering process, filling and packaging technology. Its wider portfolio also includes digitalisation, intralogistics, injection moulding and plastics recycling solutions.