DS Smith, a provider of sustainable fibre-based packaging solutions and a subsidiary of International Paper, has announced the appointment of James Lomax as the new managing director for its UK and Ireland Packaging division. Lomax succeeds Paul Clarke, marking a pivotal transition as the company aims to strengthen its market position amidst evolving industry demands. He comes to this role with a robust background in the fast-moving consumer goods and packaging sectors, boasting over two decades of experience. His previous role as director of supply chain and operations within the EMEA Packaging Division at DS Smith has equipped him with a comprehensive understanding of the company's operations and strategic direction. Throughout his eight-year tenure, DS Smith says Lomax has demonstrated a consistent ability to drive business transformation and achieve sustainable growth. In his new position, Lomax is expected to leverage his extensive experience in sales, marketing, innovation and operations to enhance the company’s offerings and customer engagement strategies. His appointment is seen as a strategic move to align DS Smith's operations more closely with its sustainability goals and customer-centric initiatives. DS Smith has positioned itself at the forefront of sustainable packaging solutions, committing to a circular economy. Lomax's leadership will be critical as the company continues to innovate and adapt to the increasing demand for environmentally friendly packaging options. The firm’s strategic priorities include reducing plastic use, optimising supply chains, and enhancing recycling capabilities – all vital for the food and beverage sector. In a statement, Lomax said: “I am proud to re-join the UK and Ireland Sub-Region in the role of MD, alongside an outstanding leadership team and a highly skilled and engaged workforce”. He highlighted the ongoing transformation following DS Smith’s integration with International Paper, aiming to create a more agile and efficient organisation that prioritises superior customer experiences. Lomax's immediate priorities include ensuring a safe transition for the team and re-engaging with the operations across the UK and Ireland. He says he aims to meet with various sites, teams and customers to better understand their needs and expectations.

Dawn Foods UK & Ireland has added a White Chocolate variant to its Delicream range of ready-to-use cream fillings. The new filling, which joins existing Coconut and Bueno flavours, is designed for versatility in sweet bakery applications. Delicream White Chocolate can be used straight from the pail or warmed for dipping and coating, and its water-free formulation extends shelf life compared with similar products. Dawn Foods highlights that white chocolate pairs well with flavours like dark chocolate, vanilla and caramel, and provides visual appeal when combined with red fruits or pistachio. “The new White Chocolate Delicream has been developed to help bakers ‘premiumise’ everyday bakery items and capitalise on the ‘elevated indulgence’ trend currently in the sweet category”, explains Jacqui Passmore, marketing lead west EU & AMEAP at Dawn Foods. The filling contains only natural flavours and non-hydrogenated fats. DAWN FOODS UNVEILS NEW DELICREAM WHITE CHOCOLATE FILLING Dawn Foods UK & Ireland has launched Delicream White Chocolate, the latest innovation in its Delicream range of premium ready-to-use cream fillings. Joining the existing Delicream products in Coconut and Bueno flavours, the new White Chocolate variant offers bakers and pastry chefs an easy-to-work-with filling that is smooth in texture and intensely creamy to taste. Dawn’s Delicream White Chocolate is ready-to-use straight from the pail and has been developed to be versatile across a variety of sweet bakery creations. It can be used as a filling for doughnuts, for example, or warmed for finer applications such as dipping or coating. And since the product contains no water, it has a longer shelf life in application than other similar fillings in the market. According to Dawn Foods, the popularity of white chocolate is not only its flavour - it pairs beautifully with complementary flavours, including dark chocolate, vanilla, and caramel, but that it looks visually stunning when contrasted with other colours such as red fruits or pistachio for example. “The new White Chocolate Delicream has been developed to help bakers ‘premiumise’ everyday bakery items and capitalise on the ‘elevated indulgence’ trend currently in the sweet category”, explains Jacqui Passmore, Marketing Lead West EU & AMEAP at Dawn Foods. Dawn’s Delicream White Chocolate filling only contains natural flavours and non-hydrogenated fats. For more information about Dawn Foods visit www.dawnfoods.com/uk

Activist investor Elliott Management Corp is reportedly on the verge of finalising a settlement with PepsiCo, according to a recent report by the Wall Street Journal . This potential agreement comes after Elliott acquired a substantial $4 billion stake in the global beverage and snacks leader in September, aiming to enhance shareholder value and its soda segment. Elliott's intervention highlights growing concerns regarding PepsiCo's stock performance and competitive positioning in a rapidly evolving market. The investor has urged the company to adopt aggressive strategies to boost its share price and regain market share within the soda category, which has faced increasing competition from healthier beverage alternatives. PepsiCo's CEO, Ramon Laguarta, acknowledged the collaborative nature of discussions with Elliott, noting that many of the activist's proposals are already reflected in the company's strategic roadmap. However, Elliott's suggestion to spin off PepsiCo's expansive North American bottling network remains a point of contention, as Laguarta has yet to provide a definitive response. In light of recent financial pressures, PepsiCo has initiated cost-cutting measures, including the closure of two manufacturing plants and a reduction of nearly 15% in its product lines. The refocusing aims to streamline operations within its snacks division while enhancing profitability. Moreover, PepsiCo is betting on the growing consumer preference for healthier options. The company plans to relaunch its popular Gatorade brand, following a successful rebranding of other snack products like Lay's and Tostitos. Additionally, the introduction of the Propel drink – infused with electrolytes, fibre and protein – demonstrates PepsiCo's commitment to innovation in response to shifting consumer demands. This follows the recent acquisition of prebiotic soda brand Poppi , further diversifying its product portfolio.

Arla is investing nearly SEK 70 million (€6 million) in its Falkenberg dairy to expand production of Keso cottage cheese. Arla Falkenberg produces around 60 varieties of cottage cheese for Swedish and international markets, runs fossil-free since December 2024, and handles approximately 130 million kilos of milk annually from local farms. The facility employs about 130 people. The upgrade will add around 1,500 tonnes of annual output through new filtration, cooling and water technologies. The investment comes amid record demand for high-protein, low-fat products such as cottage cheese and quark, driven by growing interest in fitness and healthy eating. Falkenberg, Europe’s largest cottage cheese facility, has been operating at full capacity in recent years. Christian Svensson, site director at Arla Falkenberg, said: “We have broken records two years in a row, and this investment comes at exactly the right time. It helps us keep pace with consumers’ increasing interest while also providing a stable and profitable outlet for the milk from Arla’s farmers.” Construction will begin early next year, with the new capacity expected to be operational in Q4 2026.

Premium soda brand Jamu has introduced a new flavour, Cucumber & Pineapple, marking the fourth addition to its all-natural beverage range. The new flavour launch is part of the brand's ongoing commitment to provide healthier drink options that cater to the growing consumer demand for functional beverages. Cucumber & Pineapple combines real fruit extracts, botanicals and prebiotic fibre, positioning it as a refreshing choice that supports gut health. This release follows Jamu's rebranding and format update in September, which aimed to enhance its market presence and appeal to health-conscious consumers. Tahi Grant-Sturgis, co-founder of Jamu, expressed enthusiasm about the new flavour: “We’re excited to introduce Cucumber & Pineapple to our range of better-for-you drinks. This flavour adds a refreshing element suitable for various occasions, from an afternoon pick-me-up to social gatherings.” What sets this flavour apart is its use of natural pineapple extract, which provides a subtle taste profile unlike the typically bold tropical flavours associated with pineapple. Grant-Sturgis noted that this refined approach, paired with cucumber and mint, creates a crisp freshness reminiscent of summer, making it a compelling option for contemporary drinkers. The combination of pineapple and cucumber has gained popularity in the beverage and cocktail sectors, suggesting that Jamu is tapping into a growing trend. The new flavour is packaged in a 330ml can and features 6g of prebiotic fibre designed to promote digestive health. Additionally, it is low in calories, free from sweeteners, colours and preservatives, and is suitable for vegans, making it an attractive option for health-conscious consumers. The entire Jamu range is also allergen-free, further broadening its appeal. With the launch of Cucumber & Pineapple, Jamu now offers four flavours: Raspberry & Hibiscus, Blood Orange & Peach, and Lemon & Basil.

Alpla Group has announced the establishment of a new recycling company focused on developing a food-grade high-density polyethylene (HDPE) recycling process. This initiative, supported by a grant from the Dutch Ministry of Climate Policy and Green Growth, marks a pivotal step in addressing the European Union's upcoming regulatory requirements for recycled content in packaging. The project, a collaboration between Alpla and the National Test Center for Circular Plastics (NTCP), will use a patented solvent-based recycling technology at a pilot plant located in Heerenveen. The four-year innovation project aims to create a scalable method for producing food-safe recycled HDPE, a material crucial for the fast-moving consumer goods sector. As the EU prepares to enforce regulations mandating that all packaging contain a minimum percentage of recycled materials by 2030, ALPLA's initiative is poised to fill a critical gap in the market. Currently, no certified processes exist within the EU for producing food-grade HDPE recycled material. Michael Heyde, head of technology recycling division at Alpla, said: "Our highly efficient method for cleaning and processing post-consumer recycled material could be a real game changer". The pilot plant will serve as a testing ground for the new technology, with extensive evaluations of all process steps to ensure compliance with European Food Safety Authority (EFSA) standards. This rigorous testing is essential for gaining the necessary approvals to scale up the process for industrial production, which is expected to commence shortly before the 2030 deadline. ALPLA, which operates 14 recycling facilities worldwide, has already established a robust infrastructure for recycling PET and HDPE materials, with a projected capacity of 400,000 tonnes. Martine Brandsma, CEO of NTCP, highlighted the collaborative nature of the project: "This cooperation with ALPLA fits perfectly with our mission to facilitate and accelerate technology developments. New technologies are essential for closing the plastics value chain and reducing waste." The establishment of this pilot plant is not only a milestone for Alpla and NTCP but also represents a significant advancement in the circular economy, particularly in the food packaging sector.

FoodBev speaks to two pioneering businesses that are shaping the future of Italy’s agri-food landscape. Coccola, the natural better-for-you sweetener, and LaGemma Venture, an investment hub dedicated to Italian agri-food start-ups, both share a mission rooted in sustainability, innovation and meaningful consumer impact. FoodBev spoke with Emmanuela Alesiani, CEO, founder and inventor of Coccola, and Wilma Tesio, director general of LaGemma Venture, to explore their vision, their latest developments and the shared values that connect their journeys. In an era where consumers are demanding clean-label ingredients, less sugar and functional benefits, Coccola emerges as a timely solution. Designed as both a natural sweetener and drink booster, Coccola aims to elevate everyday hydration with ingredients that support wellness. The heart of its innovation is a proprietary blend of coconut water and coconut milk powder. As the brand moves through its next chapter, Emmanuela highlights key pillars driving its innovation during our conversation. Emmanuela recently celebrated a networking event hosted at Maison Montaigne, Milan, Italy – with partners and investors of Coccola. The evening showcased the company’s journey – capturing meaningful conversations and a sense of collective commitment to a healthier, more thoughtful beverage culture. LaGemma Venture, a new investment and acceleration hub from CRC Foundation, is dedicated to supporting the next generation of innovators across agriculture, nutrition, sustainability and circular economy in Italy. In our conversation with Wilma Tesio, she emphasises LaGemma Venture’s core ambition to nurture the most promising ideas in agri-food and give them the structure, capital, and ecosystem they need to flourish. Their partnership with Coccola reflects their dedication to supporting visionary brands that redefine consumer wellbeing.

Annick Verween Specialised incubators are helping biotech start-ups turn scientific breakthroughs into commercial success. By providing tailored resources, regulatory guidance and industry connections, they are accelerating innovations tackling global challenges – from sustainable food production to eco-friendly materials. Annick Verween, head of early-stage investor Biotope by VIB, spoke to FoodBev and our sister site, New Tech Foods , about the vital role incubators play in shaping the future of biotech. The cell-based sector is undergoing a wave of innovation, with start-ups exploring the potential for cellular biotechnology to address a wide variety of global challenges, from food insecurity to unsustainable materials. Start-ups are developing innovative ways to leverage cutting-edge technology to create solutions that transform industries, from alternative proteins that reduce reliance on animal-based proteins to existing substandard plant-based alternatives. However, scaling scientific breakthroughs to commercially viable products remains a significant challenge, with funding for the large amounts of R&D necessary being scarce at the moment. Incubators that go beyond traditional business support play a pivotal role in this journey. By providing the technical infrastructure, regulatory guidance and collaborative networks essential to scaling, they serve as a critical bridge between the innovation of today and the market realities of tomorrow. Ecosystems tailored to support innovation Incubators that focus on agrifood and biomaterials biotech start-ups, for example, go beyond offering general business support. They provide specialised resources that start-ups require if they are to succeed. Start-ups developing next-generation ingredients, such as natural food colourants or fermentation-based biosurfactants, benefit from access to state-of-the-art labs, bioreactors and tailored guidance on scaling production processes. Where generalist incubators often lack the sector-specific tools and expertise required for this type of work, specialised incubators offer expertise tailored to the scientific and technical needs of biotech start-ups. This ensures these start-ups can refine their technologies for efficiency and scalability. Many would struggle to bridge the gap between promising lab results and commercial viability without such support. By offering access to advanced research facilities and opportunities to collaborate with experienced scientists and gain insights into bioprocessing challenges, specialised incubators enable start-ups to fast-track their innovative technologies into finished products, ready to meet market demands. Navigating regulatory landscapes and industry compliance Regulatory landscapes present one of the most significant hurdles for agrifood and biomaterials start-ups. Whether developing plant-based proteins, biological soil treatments or sustainable packaging, start-ups must navigate a web of compliance requirements that vary by region and application and range from food safety standards to environmental impact assessments. With access to networks of experts, specialist incubators play a crucial role in guiding start-ups through these regulatory hurdles, ensuring compliance is built into their processes from the start. By providing expertise on global and regional requirements, incubators help start-ups reduce the time and cost associated with regulatory approvals. For example, a start-up producing fermentation-derived proteins might draw on an incubator’s support to anticipate and meet different certification requirements for the EU, US and UK markets. This proactive approach ensures their innovation is not only scientifically sound but also aligned with legal and consumer expectations, translating into market readiness with the fewest delays possible. Facilitating strategic industry partnerships Partnerships offer advantages to start-ups as they seek to scale efficiently while driving broader advancements across the industry. Incubators act as hubs for fostering collaborations by connecting start-ups with established industry players looking to partner with the next big thing. They can also point start-ups in the direction of other essential partners, including ingredient suppliers, equipment manufacturers, investors and regulatory bodies. Through these partnerships, start-ups can share insights, co-develop innovative solutions and accelerate progress across the sector. For example, joint research initiatives enable start-ups to pool resources and expertise to tackle shared industry challenges, such as improving bioprocess efficiency or scaling bioreactors. This collaborative approach not only drives individual company growth but also advances the entire field. Building a sustainable path for cell-based tech start-ups The journey from innovation to commercialisation is rarely straightforward for agrifood and biomaterials start-ups. Challenges in production scaling and process resilience are among the many that stand in the way of growth. Incubators provide a unique collaborative environment where start-ups can exchange knowledge, address shared challenges, and benefit from mentorship by industry leaders. Start-ups working on plant-based proteins, for example, can learn from their peers’ experiences in scaling bioreactors or optimising yeast strains, accelerating their progress while avoiding common pitfalls. This collective approach, combined with access to experienced advisors and cutting-edge facilities, fosters a supportive ecosystem where start-ups can thrive and drive sector-wide innovation. Looking ahead The future of biotech is bright, with start-ups leading the way in addressing critical challenges in food security and sustainability. As these sectors grow, so will the role of incubators in shaping a thriving ecosystem that benefits not only individual ventures but also society at large. With the right support, today’s agrifood and biomaterials biotech start-ups will become tomorrow’s industry leaders, driving meaningful change across the globe.

Nektium, a supplier of premium branded botanical extracts, has launched a suite of proprietary manufacturing technologies to deliver its ingredients with superior efficacy, stability and versatility. The new Smartek by Nektium platform aims to enhance the performance and application of botanicals in a wide range of supplements and functional food and beverage products. Developed in-house by Nektium's research teams, Smartek uses a combination of cutting-edge delivery technologies, including multi-stage microencapsulation, molecular and matrix inclusion systems, and controlled ionisation. These specialised techniques are tailored to each botanical ingredient to optimise efficacy, improve physicochemical properties and provide more neutral sensory characteristics. "Smartek by Nektium brings the best out of botanicals and helps manufacturers innovate smarter and faster," said Miguel Jimenez, CEO of Nektium. "We're using innovative combinations of smart technologies to offer potent functional benefits in convenient low doses that fit seamlessly into on-trend delivery formats." The delivery platform has already been applied to several products in Nektium's portfolio, including Vanizem, a fast-acting mood- and sleep-enhancing extract of Aframomum melegueta (grains of paradise) and Zynamite, a water-soluble, neutral formulation of the company's nootropic ingredient. "Smartek has already been used to develop products that maximise health benefits at the lowest possible dose, increase shelf life, and provide much more versatility in formulation," Jimenez added. "This allows us to support innovation in formats such as gummies and beverages, which are increasingly popular with consumers." The launch of Smartek comes at a time when quality control within the botanical supplements sector is facing increased scrutiny. Nektium's approach to ensuring the integrity of its ingredients includes rigorous plant identity and batch control procedures, as well as a vertically integrated supply chain that provides full traceability. "Smartek by Nektium is a testament to our philosophy of combining science-based innovation with a foundation of in-house manufacturing and quality control," said Beatriz Ercilla Negrin, director of quality assurance and regulatory at Nektium. "By controlling the entire process and leveraging advanced technologies, we provide customers with botanical ingredients that deliver on the promise of quality, traceability, health benefits, and efficacy."

Aimia Foods for Professionals has launched Drink me Chai's Spiced Chai Latte in a new ready-to-drink (RTD) format, aiming to capitalise on the growing popularity of chai beverages, particularly among Gen Z and millennial consumers, while also addressing the demand for convenient grab-and-go options. Rebekha White, brand manager at Aimia Foods said: "Chai has gone from strength to strength in the last five years and is most popular with Gen Z and Millennial customers". She added: "This demographic of customer is also fuelling the booming demand for grab and go items, so it felt like a natural next step to launch an RTD version of our Spiced Chai latte". The new 250ml recyclable cans of Spiced Chai Latte combine Drink me Chai's authentic, aromatic blend of natural chai spices and sweetened black tea with semi-skimmed milk, creating a smooth and silky ready-to-enjoy beverage. This format allows operators to easily stock and serve the popular chai flavour without the need for preparation, catering to the convenience-driven preferences of today's consumers. The low-caffeine content of the Spiced Chai Latte also makes it a versatile option that can be enjoyed throughout the day, from morning to night. With the launch, the company says it has identified a gap in the RTD category for a premium, authentic chai option, positioning the brand to capitalise on the rising consumer demand for convenient, yet high-quality, beverage choices. As the RTD segment continues to expand, with coffee, shakes and juices emerging as key players, Drink me Chai's new Spiced Chai Latte offering aims to carve out a distinctive position within the market, appealing to the increasing number of consumers seeking innovative, on-the-go beverage options.

Kallø, a player in the natural food sector and part of Ecotone UK, has announced the launch of its latest product: Apple & Cinnamon Puffed Oat Cakes. This new variant aims to enhance the brand's breakfast snack offerings and cater to the increasing demand for healthier, convenient snacking options. The Apple & Cinnamon Puffed Oat Cakes will be available at Waitrose, joining the existing flavours of Strawberry and Honey. Priced at £2.99 for a jumbo pack, these oat cakes are positioned as a nutritious alternative to traditional cereal bars and biscuits, appealing to health-conscious consumers seeking better-for-you snacks. Crafted from a blend of puffed oats, apple concentrate and cinnamon, the new product reflects Kallø’s commitment to using simple, natural ingredients with minimal processing. Each cake is gluten-free and contains fewer than 37 calories, making it a light, high-fibre snack choice. Notably, the oat cakes are enriched with beta-glucan, a dietary fibre known for its cholesterol-lowering properties. Charlea Price, Kallø's brand controller, said: “As a brand, we’re consistently looking to push the boundaries and challenge the snacking category with innovations that are both tasty and nutritious. We know Apple & Cinnamon is a much-loved flavour profile that will appeal to culinary-curious shoppers who want a wholesome, sweet snack.” The versatility of Kallø Puffed Oat Cakes allows them to be enjoyed straight from the packet or topped with various fresh ingredients, making them an ideal option for busy mornings or mid-morning breaks. Kallø’s reputation as an innovator in the natural food space is reinforced by its B Corp certification, which highlights its commitment to sustainability and ethical practices. The brand prides itself on using clean, natural ingredients devoid of artificial colours, flavours or preservatives, aligning with the growing consumer trend towards transparency in food sourcing and production.

Hero UK&I has announced the integration of Deliciously Ella into its portfolio, effective 1 January 2026, following the acquisition of the rapidly growing plant-based brand in September 2024. This latest move aims to bolster Hero's presence in the UK snacking market, catering to consumers across all age stages, from toddlers to adults. Deliciously Ella, known for its all-natural snacks and breakfast options, will enhance Hero's existing offerings, which include the Organix range of organic baby foods and Goodies snacks for preschoolers. The integration aims to position Hero as a leader in the healthier snacking segment, providing a seamless product journey for consumers at every life stage. Matthew Mills, CEO of Deliciously Ella, will take on the role of country manager for Hero UK&I, overseeing the integration and growth of both brands. Mills expressed enthusiasm for the collaboration: “Our partnership with Hero UK&I will allow us to reach even more customers with our growing line-up of delicious, healthier alternatives. We have great synergies and shared values, which will be instrumental as we strengthen our position in the wider healthier snacking market.” The integration will also see key leadership changes within Hero UK&I. Alongside Mills, Rachel Keffen will step into the role of finance director, while Georgina Pattison, currently managing director at Deliciously Ella, will become the commercial director. This new leadership structure aims to ensure cohesive operations as Hero UK&I seeks to capitalise on the growing demand for nutritious snacking options. With Deliciously Ella's impressive track record – selling over 150 million natural, plant-based products and boasting the largest social media following among plant-based brands – Hero is well-positioned to expand its reach in the competitive UK market. Hero UK&I operates a diverse portfolio of brands, including Corny, Beech-Nut and Organix, and aims to use high-quality ingredients that meet the evolving needs of health-conscious consumers.