Tetra Pak has launched the world’s first paper-based barrier technology for juice packaging. In collaboration with Spanish beverage producer García Carrión, this innovative solution is set to transform the juice market while reinforcing commitments to environmental sustainability. The newly developed Tetra Brik Aseptic 200ml Slim Leaf carton, now rolling out across various markets, is constructed with up to 80% paper, achieving an impressive 92% renewable content when combined with plant-based polymers. Verified by the Carbon Trust, this packaging solution boasts a 43% reduction in carbon footprint compared to traditional aseptic packs that use aluminium foil layers and fossil-based polymers. Don José García Carrión, president of García Carrión, said: “We are proud to lead the way in sustainable packaging for the juice category. For more than 135 years, García Carrión has been committed to responsible innovation and respect for the environment." He continued "This development supports our mission to reduce environmental impact while offering high-quality products to our consumers”. This launch is a key component of García Carrión's 360° Sustainability Strategy, which was acknowledged with the Factories of the Future Award 2024 for Excellence in Sustainability and Circular Economy. The new packaging not only enhances sustainability but also ensures food safety and shelf life, maintaining the high standards expected by consumers. Tatiana Liceti, executive vice president of packaging solutions at Tetra Pak, added: “This launch represents a significant step in our journey towards fully renewable and recyclable packaging". "By working closely with our customers, we’re proving that sustainable innovation can scale across markets and categories, while ensuring packaging retains its functionality and quality.” Tetra Pak's paper-based barrier technology replaces the traditional aluminium foil layer with a renewable alternative, contributing to a lower carbon footprint and promoting a shift away from fossil-based materials. The new design protects against oxygen, light, moisture and bacteria, ensuring that food safety is uncompromised and shelf life remains comparable to conventional packaging. The packaging is designed for recyclability, allowing for collection and sorting where recycling infrastructure exists. This advancement is expected to improve the efficiency of recycling processes, maximising the recovery of paper content while maintaining high-quality fibre and non-fibre fractions.

In this podcast, Melissa Bradshaw, deputy editor at FoodBev, speaks with Pierre-François Langlois, Sidel's director for product management, about the company's latest EvoBlow Laser technology for PET packaging performance. Pierre-François Langlois Sidel's latest technology promises to enhance efficiency, sustainability and design flexibility in the production of PET and recycled PET (rPET) packaging. Historically, halogen technology has dominated the PET packaging market, but its limitations have become increasingly apparent. EvoBlow Laser addresses these challenges by employing precision heating through up to 36 heating lines, compared to the eight zones used in traditional methods. This increased control allows for the production of lighter yet stronger containers, a feat achieved through the creation of invisible ‘power rings’ that enhance structural integrity without adding material. The EvoBlow Laser's ability to deliver consistent quality is particularly noteworthy. Unlike halogen solutions, which are sensitive to environmental conditions, the laser technology operates independently, ensuring uniform results across all production runs. Tune in to find out more!

Australian biotech innovator All G is accelerating its entry into the global speciality protein market through a joint venture with France-based bioactives leader Armor Protéines, alongside the close of a AUD 10 million (approx. $6.6m) convertible note round. The capital will fuel commercial-scale production of All G’s first recombinant human lactoferrin ingredient, slated for launch in Q1 2026, supporting development of a pipeline of human milk proteins targeting the early-life and adult nutrition markets. The newly formed joint venture brings together All G’s precision fermentation platform and Armor Protéines’ three decades of experience in producing and commercialising high-value dairy bioactives. Armor Protéines, a subsidiary of Savencia Fromage & Dairy, brings extensive global customer networks and expertise in scaling functional dairy ingredients. The company is one of the world’s largest producers of lactoferrin, supplying infant formula, adult nutrition and supplement manufacturers for over 30 years. The partners said the joint venture will allow rapid scale-up and commercial rollout of both human and bovine lactoferrin across global markets, leveraging established regulatory pathways and manufacturing know-how. The inclusion of human lactoferrin represents a potentially transformative step for the infant formula sector. Human lactoferrin is structurally and functionally closer to what is naturally found in breast milk, and its availability at a commercial scale could enable formula manufacturers to more closely match human breast milk’s protein profile. Lactoferrin is one of the most bioactive and expensive functional milk proteins on the market, prized for its antimicrobial properties, iron-binding capacity and benefits across immune function, gastrointestinal health and skin health. Today, the global supply is constrained by traditional extraction methods, which require thousands of litres of cow’s milk to produce one kilogram of purified lactoferrin. As a result, the ingredient is used primarily in premium infant nutrition and high-value nutraceuticals. Recombinant lactoferrin has long been seen as a promising alternative to animal-derived supply, but technical challenges, particularly achieving native-like glycosylation and high-yield expression, have limited commercial feasibility. All G said it has overcome these hurdles through its proprietary precision fermentation processes. Its bovine lactoferrin has now reached pilot-scale production, achieving high purity and batch-to-batch consistency. The company has also completed self-affirmed GRAS status for adult nutrition in the US and secured approval for use in personal care applications in China. On the human lactoferrin front, All G says its first recombinant version will achieve over 95% purity and full bio-equivalence, paving the way for applications across infant and maternal nutrition. Industry demand for lactoferrin is expected to continue outpacing supply as manufacturers focus on immune-support ingredients and more 'bioidentical' early-life nutrition solutions. Precision-fermented lactoferrin could ease supply constraints, stabilise pricing and broaden usage beyond premium SKUs. This joint venture and capital infusion marks a major milestone in All G’s ambitions to build a portfolio of milk proteins, with its bovine lactoferrin powder planned for market introduction later this year, followed by human lactoferrin early next year.

Feldmuehle, a German producer of paper for various packaging applications including food and beverages, has announced it is ceasing operations. The company cited ‘unplanned market events,’ as well as industrial electricity prices and ‘ever-increasing new bureaucratic hurdles’ as factors in its struggle to remain commercially viable. In a statement released yesterday, Feldmuehle said it will no longer be able to continue operations at its site in Uetersen, near Hamburg, in a sufficiently competitive manner in the long-term, noting that there is ‘no desire for energy-intensive industry to remain in Germany’. The company has ceased paper production after 120 years of manufacturing in Uetersen. It will finish selling and shipping paper produced in the coming weeks. The Uetersen paper mill employed around 200 people, all of whom will be impacted by the business’ closure. According to Feldmuehle’s website, it was capable of processing around over 80,000 tons of raw material each year. Feldmuehle wrote in its statement: “In recent years, our company has made high-quality, capital-intensive investments in sustainability and energy efficiency. We have optimised and modernised processes, committed ourselves to training the next generation, developed new products and reduced our costs – all in a highly competitive environment. We were confident that we would achieve a turnaround.” The company added: “We would like to take this opportunity to thank all our employees who have supported us over the years – despite many personal sacrifices. They fought to the end and always believed that we could maintain our position in the market in the long term. We would also like to thank our business partners for their decades of trust and excellent cooperation.”

Arla Foods Ingredients has introduced an innovative new ingredient that aims to support the management of phenylketonuria (PKU), a rare metabolic disorder. The company's latest solution, Lacprodan CGMP-30, features significantly lower levels of phenylalanine compared to its previous offering, Lacprodan CGMP-20, making it a game-changer for the most phenylalanine-sensitive PKU patients. PKU, which affects approximately one in 24,000 newborns globally, impairs the body's ability to metabolise phenylalanine, an amino acid found naturally in dietary proteins. Without proper management, the condition can lead to severe intellectual disability, epilepsy and behavioural problems. Traditionally, the standard treatment has been a lifelong low-protein diet combined with protein substitutes, which can be challenging for patients to adhere to due to issues around taste, palatability and gastrointestinal discomfort. Arla's Lacprodan CGMP-30 ingredient offers a significant improvement over previous solutions. In addition to the benefits of its predecessor, Lacprodan CGMP-20 – which include statistically significant improvements in gastrointestinal symptoms and superior taste and palatability – the latest iteration contains around 50% less phenylalanine, making it particularly suitable for the most sensitive PKU patients. "Our new Lacprodan CGMP-30 represents a major advance because it offers even lower phenylalanine content," said Mads Dyrvig, head of sales development, specialised nutrition, at Arla Foods Ingredients. "As such, we anticipate that it will be a unique new solution for blood phenylalanine control, as well as improved gastrointestinal comfort, in the most phenylalanine-sensitive PKU patients. Its taste and palatability are also superior to solutions based on free amino acids, offering further benefits for quality of life." Lacprodan CGMP-30 and its predecessor, Lacprodan CGMP-20, are both safe and suitable protein sources for PKU management, and can be included in protein substitutes used for patients from the age of four, according to European guidelines. Additionally, the ingredients are rich in large neutral amino acids (LNAAs), which can help reduce the transport of phenylalanine into the brain, further alleviating the condition's effects.

BrewDog has added a brand-new, functional alcohol-free beer, containing magnesium, balm extract and chamomile, to its portfolio. The Scottish brewer’s unique new offering, named Mello, is brewed with ingredients designed to help reduce tiredness and fatigue. It will be available in Tesco this week, before rolling out to the wider UK grocery channel in from January 2026. It is launching in packs of four 330ml cans, available in Peach & Passionfruit and Lime & Mint flavour varieties and priced at an RRP of £6.50 per pack. BrewDog, which already offers several alcohol-free beers including IPAs and lagers within its ‘AF’ range, said the latest launch responds to increasing consumer need for premium, healthier options. UK research from YouGov showed that one in three adults now say they do not drink alcohol, while 25% of 18–24-year-old consumers have cut down on drinking. Additionally, 40% of shoppers ranked health as their top priority for choosing products, ahead of price. Adam Turner, senior marketing manager at BrewDog, commented: “The growth of low and no alcohol along with functional drinks has been hard to ignore”. “Our research has shown that the design and proposition of Mello have a very strong appeal with 18–35-year-old functional AF drinkers – the future of the beer, wine and spirits category – and 34.4% of respondents say that they would drink AF beer if they liked the taste. Our new fruit-led flavours tap into this, along with the growing popularity of lighter, fruitier beer options.”

Fonterra Co-operative Group shareholders have voted to elect Michelle Pye to the board, marking her entry into a leadership role at the region's largest dairy exporters. Pye's election comes alongside the re-election of incumbent Alison Watters, as the cooperative navigates a landscape of evolving challenges and opportunities in the dairy sector. The elections, held on 9 December 2025, were the first in three years to feature a genuine vacancy, with Pye and Watters competing against Mike Fleming, chair of Fortuna Group, who ultimately did not secure a position. This election is significant as it follows a period of unopposed incumbency, highlighting a renewed competitive spirit within the cooperative. Pye, a seasoned farmer from Canterbury, brings extensive experience to the board. She and her husband operate Pye Group, a large-scale agricultural business that spans over 7,000 hectares and includes dairy, cropping and transport operations. Their dairy segment alone produces 4.5 million milk solids annually, with plans to expand further. Pye's leadership roles extend beyond her business; she is a director of Potatoes NZ and has served as a councillor for the Timaru District Council, demonstrating her commitment to agricultural development and sustainability. The election comes at a critical juncture for Fonterra, which has been working to enhance its sustainability efforts and adapt to shifting market demands. The cooperative is under pressure to address environmental concerns while maintaining profitability in a competitive global dairy market. Recent reports indicate that while the dairy sector remains profitable, margins are tightening, necessitating strategic governance to ensure long-term viability. Fonterra's board will be instrumental in steering the coop through these challenges, particularly as it prepares for its upcoming annual meeting. The focus will likely be on addressing shareholder concerns regarding sustainability initiatives and the cooperative's overall direction in a rapidly changing industry.

Pow.Bio, an AI-driven continuous fermentation company, and Bühler Group, a global provider of food and advanced materials solutions, have partnered to bring an integrated continuous precision fermentation platform to market. The collaboration combines Pow.Bio’s continuous fermentation technology with Bühler’s engineering and deployment expertise, supported by advanced model-driven control software. The platform is designed to replace traditional batch and fed-batch fermentation methods, offering higher productivity, improved process consistency and lower unit production costs. The solution targets companies producing fermentation-derived products – from enzymes and organic acids to functional proteins, speciality lipids and bioactive compounds – that face cost, scalability or output challenges with conventional systems. By enabling a continuous, model-driven process, the platform offers a smoother path from lab to pilot and industrial scale. Shannon Hall, CEO and co-founder of Pow.Bio, said: “Our collaboration with Bühler sets a new benchmark for biomanufacturing: not just faster, but smarter and more robust. Clients can now capitalize on proven technology and global deployment expertise to unlock commercial-scale production with lower risk and unprecedented efficiency." "This partnership solidifies Pow.Bio’s position at the forefront of industrial biotechnology, enabling us to deliver enduring value for our clients and the sector as a whole.” Thierry Duvanel, Bühler’s North American director of innovation, added: “Precision fermentation has the potential to impact the food, feed, and specialty ingredients industries. Companies are already using it to produce dairy, meat and egg substitutes, alternative oils and fats and even novel pet food – and we are only at the beginning of what this technology can unlock." "By joining forces with Pow.Bio, we take a clear step toward reducing unit production costs in biomanufacturing, combining complementary expertise to accelerate innovation and deliver a fully integrated system backed by experience, service and reliability.” Following Pow.Bio ’s 3,000 litres scale-up with Bühler’s support , both companies are now ready to onboard customers and expand adoption across the sector.

Golden Hooves is expanding its premium regenerative dairy portfolio with the launch of a new Dorset Clotted Cream, set to hit retail shelves in Spring 2026. The product joins the brand’s growing range of cheeses, crackers and butter, and is positioned to tap rising consumer demand for indulgent dairy with credible sustainability credentials. Crafted from regeneratively farmed milk supplied by farmer-owned co-operative First Milk, the Dorset Clotted Cream delivers a 'golden crust, silky interior and a rich, subtly sweet flavour'. The launch follows the release of First Milk’s 2024/25 Impact Report, which highlights significant progress across the co-op’s regenerative agriculture programme. With usage occasions peaking during the summer months, particularly as a pairing for fresh berries, the 200g Dorset Clotted Cream pot offers retailers a new opportunity to meet demand for premium, sustainably produced dairy. Golden Hooves’ existing line-up includes 200g pre-packed cheeses and 2.5kg deli blocks, as well as 200g salted butter and 80g crackers. The new Dorset Clotted Cream will launch at an RRP of £3.00. .

The Competition and Markets Authority (CMA) has raised concerns regarding the proposed acquisition of Délifrance by Vandemoortele Group, citing a realistic prospect of a substantial lessening of competition in the UK market for frozen laminated dough products. This merger, formalised under a Share Purchase Agreement signed in June 2025, is now under scrutiny as the CMA prepares for a possible Phase 2 investigation unless the parties address these concerns by 15 December 2025. The CMA's preliminary findings indicate that the merger could create a dominant player in the supply chain of frozen bakery products, such as croissants and pain au chocolat, which are essential offerings for both retail and foodservice sectors. Currently, Vandemoortele and Délifrance are close competitors in this space, and their combination would position the merged entity as the largest supplier of frozen LD products in the UK, significantly altering the competitive landscape. In its assessment, the CMA considered a broad spectrum of evidence, including submissions from the parties involved, internal documents and feedback from customers and competitors. The authority concluded that while there are other players in the European market, they would not provide sufficient competitive pressure in the UK post-merger. The CMA's analysis highlighted that barriers to entry in the frozen LD market are substantial, with significant costs and time required for new entrants to establish production capabilities. The CMA’s investigation is part of its mandate to promote competition and protect consumer interests. It found that the merger could reduce competition among suppliers, potentially leading to higher prices and less innovation in the frozen bakery sector. The authority is particularly concerned about the impact on foodservice customers who rely on these products for their offerings. Vandemoortele and Délifrance now have until 15 December 2025, to propose remedies to alleviate the CMA's competition concerns. If they fail to do so, or if the proposed solutions are deemed inadequate, the CMA will escalate the inquiry to a Phase 2 investigation, which would involve a more detailed examination of the merger's implications.

Senior packaging leaders from across Europe will gather from 2 March to 3 March 2026 for the EuroPack Summit 2026 , hosted by Marcus Evans at the Fairmont Le Montreux Palace in Montreux, Switzerland. The summit is a private, invitation-only forum that brings together decision makers across FMCG packaging, sustainability, operations and innovation.   Unlike a typical trade show, the summit focuses on direct conversations, peer learning and curated meetings that connect packaging executives with solution providers aligned to their current needs. Attendees include packaging directors, heads of R&D, sustainability leads, and senior supply chain and operations executives.   This year’s programme will explore the challenges and opportunities driving the European packaging sector:   Material evolution: Bio-based, regenerative and recyclable solutions to meet circularity goals and reduce environmental impact; Digital packaging: QR codes, NFC and sensors to improve transparency, traceability and consumer engagement; The return journey: Refill, reuse and returnable models that reduce waste and support sustainable business models; Design and brand impact: Minimalist, flexible and emotionally resonant approaches that enhance convenience, brand expression and consumer loyalty; Regulatory pressure: Navigating the EU Packaging and Packaging Waste Regulation (PPWR) and aligning strategies to new mandates on recyclability and waste reduction; Smarter systems: Harnessing AI, robotics and automation to optimise operations, reduce costs and accelerate sustainability.   The summit will feature insights from esteemed industry leaders  who bring experience in packaging innovation, brand identity, and operational excellence: Irene Akpeokhai , global packaging director at GB Foods; Corinna Asmus , global director for brand identity and design at Nivea; Nicola Galaffu , head of department for packaging innovation and prototyping at Nestlé.   These contributors will share perspectives on how packaging leaders can balance innovation, compliance, sustainability and brand value, while addressing the evolving demands of consumers and markets. The EuroPack Summit 2026  provides senior executives with a unique opportunity to step away from daily pressures and engage in meaningful dialogue with peers and partners. The summit’s format fosters strategic collaboration and practical exploration of what successful packaging strategies will look like in Europe in the year ahead.   For more information or participation details, visit the official summit page  or contact Kyriakos Xenophontos at kyriakosx@marcusevanscy.com .

Bloom Nutrition is set to launch a new protein drink, Clear Protein, at Target in early January 2026. Designed with women’s fitness and beauty goals in mind, the product combines whey protein isolate and collagen peptides, offering 20g of protein per serving. Clear Protein comes in Raspberry Lemon and Strawberry Watermelon flavours and is formulated to support lean muscle development, workout recovery, and skin, hair and nail health. Each serving also contains 5g of collagen and digestive enzymes for improved nutrient absorption. The drink mixes easily with water for a light, fruity beverage providing about 30% of daily protein needs. The product will be available at Target and via the company's website for $29.99 per ten-serving package.