People all over the world crave authentic food prepared with ingredients and techniques that resemble traditional cooking methods. These foods are minimally processed and taste, smell and look like what one would find in nature. But nature, let’s not forget, is vibrant and colourful.   Vegebrite colouring foods are juices and non-selective extracts derived from ripe, vivacious fruits and vegetables. They can be used as ingredients to add delightful visual colour to foods and beverages. From the widely favoured root vegetable – the orange carrot – Givaudan Sense Colour has obtained two amazing colouring solutions: Vegebrite Orange Carrot and Vegebrite Golden Yellow. These easy-to-use options are rich in bright, warm carotenes, have worldwide approval as ingredients with colouring properties and demonstrate excellent functionality across a wide range of applications, including dairy, bakery, beverages, confectionery and desserts. With familiar and friendly ingredient declarations, versatility in liquid and powder formats, and proven suitability for industrial processing, Vegebrite Orange Carrot and Vegebrite Golden Yellow are particularly well suited to heat-treated applications such as baked goods. Vegebrite Orange Carrot can be used to create rich, egg-yolk or butter-like shades, making it especially suitable for vegan bakery applications. Download the whitepaper here .

Red Bull has launched its first-ever Spring Edition, introducing a Cherry Sakura flavour to its growing Red Bull Editions range. The new variant, available nationwide in the UK, reflects the brand’s strategy of seasonal flavour innovation to drive trial and incremental growth in the flavoured energy segment. Cherry Sakura Edition, presented in a white can with subtle pink accents inspired by Japanese cherry blossoms, is designed to appeal to consumers seeking a floral, fruity twist on traditional energy drinks. According to brand research, 78% of consumers find cherry-flavoured energy drinks appealing. The launch follows strong performance for Red Bull Editions and the broader functional energy category, which continues to outpace overall soft drinks growth. Red Bull cited last year’s Peach Edition as a top-10 FMCG launch, highlighting the role of limited-edition flavours in attracting seasonal shoppers and driving repeat purchases. Red Bull is offering the Spring Edition across multiple pack formats to capture both new and loyal consumers. In addition to the traditional 250ml can, the Spring Edition is available in 355ml and 473ml cans, as well as a four-pack of 250ml cans. For the first time, the brand is offering a 473ml pack-marked can (PMC), providing an opportunity for shoppers to trade up while maintaining an accessible entry point for first-time buyers. The product is positioned as a full-sugar variant and taps into the growing flavoured energy segment, which is increasingly driving overall category growth. Retail pricing for the Cherry Sakura Spring Edition ranges from £1.75 for the 250ml PMC can to £2.85 for the 473ml plain can, with multipacks available at £6.00.

MicroHarvest has chosen Industriepark Leuna in Saxony-Anhalt as the site for a planned industrial-scale production facility for protein ingredients made via biomass fermentation. The plant is designed for an annual capacity of 15,000 tonnes and represents a mid-range double-digit million-euro investment in the region. Approximately 25 jobs are expected to be created. The company said production could begin in around two years. MicroHarvest has secured an EEW grant of up to €5.46 million from Germany’s Federal Funding Programme for Energy and Resource Efficiency in Industry to support the scale-up of energy- and resource-efficient biomanufacturing. The Leuna facility will mark MicroHarvest’s move into industrial-scale manufacturing. The company aims to expand fermentation-based protein production to support European supply resilience amid rising demand and supply chain volatility. The site was selected after reviewing around 40 locations across Europe. Katelijne Bekers, co-founder and CEO of MicroHarvest, said: “Selecting Leuna is a decisive step as we move from building the technology to building industrial capacity. This project is about strengthening European supply resilience by adding a new, scalable protein ingredient pathway that is independent of seasons and climate volatility. Leuna gives us the industrial backbone and the regional ecosystem to execute.” The plant will use agri-food side streams – primarily molasses – sourced regionally to support a short supply chain and improve supply security. MicroHarvest will collaborate with Industriepark Leuna as site operator and utilities provider, as well as regional agri-processing companies supplying feedstock. Local and federal authorities are expected to support the project through permitting and investment incentives. The company said demand visibility supports the planned 15-kilotonne annual capacity, with ongoing discussions involving multinational customers and mid-sized white-label manufacturers. The site decision follows recent commercial progress, including product launches with partners VegDog and The Pack. Jonathan Roberz, co-founder and COO of MicroHarvest, added: “Our goal was to find a site where we can focus on our core biotechnology operations rather than rebuilding industrial basics from scratch. Leuna stood out clearly". "The infrastructure quality, the utilities and the surrounding agri-processing network create the conditions for rapid execution - exactly what you need when you’re scaling a fermentation-based production system.”

Butlers Farmhouse Cheeses has officially opened a new, integrated Cheese Campus in Lancashire, two years after a fire destroyed its Longridge office and packing site, marking a major investment in automation, sustainability, and workforce development. The campus was inaugurated this week by His Majesty King Charles III. The facility consolidates all stages of production – from milk intake and grading to maturation, cutting and packing – into a single site, with a purpose-built maturation shed tailored to the requirements of the company’s hard, blue and soft cheeses, including Blacksticks Blue, Tunworth and Trotter Hill. The campus signals a significant step in operational resilience and efficiency. Consolidation into a single site is expected to cut road traffic and food miles by around 50% compared with the previous two-location set-up. The rebuild also prioritised local sourcing, with 80% of construction work carried out by Lancashire businesses, strengthening regional supply chain ties. “Rather than replacing what we lost in the fire, we have chosen to make a generational investment for the long term,” said Matthew Hall, fourth-generation owner. “Our campus represents everything we stand for – respect for our craft, belief in the resilience of our people, and a long-term commitment to doing things the right way.” The site incorporates modern technology alongside traditional cheesemaking methods, ensuring consistent product quality while enabling enhanced traceability and operational monitoring. In addition, the campus is designed to support new training and career opportunities, including roles in data science and AI, reflecting a growing trend among artisanal food producers to integrate advanced technologies into production. Despite the disruption caused by the fire, Butlers maintained supply continuity to its customers throughout the rebuild, a point of reassurance for retail and foodservice partners reliant on consistent artisan cheese production. The opening underscores the resilience of family-owned manufacturers in the UK dairy sector and highlights the potential for investing in integrated, sustainable production facilities that marry craft expertise with modern operational efficiencies – a model that may increasingly appeal to both retailers and co-manufacturers seeking stable, high-quality suppliers. The campus is now fully operational, positioning Butlers to expand output, improve sustainability performance, and strengthen its artisan cheese credentials both domestically and in export markets.

Nestlé has unveiled its first product line aimed at the midlife and older consumer segment, signalling a strategic push into the fast-growing 'healthy longevity' market. The Nestlé Vital range comprises nutrient-rich shake powders designed to support energy, strength, focus, sleep and overall vitality. The launch comes amid rising global demand for products that address the nutritional needs of an ageing population, with nearly half of the world’s population projected to be over 40 by 2040. The product portfolio includes eight shake powders in four flavours – strawberry, vanilla, chocolate and unflavoured – tailored to two consumption occasions: a Morning Routine for focus and energy, and an Evening Routine to promote sleep quality and muscle recovery. The drinks are low in fat, contain no added sugar, and include a combination of high-quality dairy and plant-based proteins, fibres, vitamins, minerals and patented bioactive blends. “Consumers are increasingly seeking solutions that help them not only live longer but also enjoy healthier lives while maintaining their strength and vitality,” said Serena Aboutboul, Head of Nestlé’s nutrition business. “With Nestlé Vital, we are responding to this fast-growing trend by combining decades of nutrition expertise with clinical research to deliver convenient, great-tasting products for daily energy, sleep and overall wellness.” Dr Isabelle Bureau-Franz, head of R&D for Nutrition, said the range reflects Nestlé’s research into metabolic health, mobility, brain function, sleep and the menopausal transition, translating these insights into accessible nutrition solutions. Nestlé Vital will launch first in Latin America this year, with expansion planned in Europe and Asia. The line represents the first innovation under Nestlé’s broader 'Smart Ageing' initiative, designed to provide science-backed guidance and routines that enable consumers to age well. For the business-to-business food and beverage audience, the launch underscores Nestlé’s strategy of targeting demographic-driven growth segments, leveraging proprietary protein technologies and clinically validated bioactives to create differentiated offerings. Healthy-ageing products represent a premium growth category with potential for higher margins, especially in regions with ageing populations and rising consumer interest in preventive nutrition.

Bosco Fonts Agri-food company Cerealto has agreed to sell its pasta business and related manufacturing assets in Spain to Portuguese food producer Cerealis, as the European private-label supplier sharpens its focus on higher-growth snacking and breakfast categories. The transaction, which includes the company's pasta facility in Venta de Baños (Palencia), is subject to approval by Spain’s CNMC and Portugal’s AdC. The divestment marks a portfolio pivot for Cerealto, which generates around €570 million in annual revenue and manufactures biscuits, cereals, snack bars and corn and rice cakes for major retailers and brand owners across Europe, the UK, the US and Mexico. Cerealto's chief executive Bosco Fonts says the agreement forms part of Cerealto’s growth strategy, allowing the group to concentrate capital and management attention on global snack and breakfast categories, where it sees greater headroom for expansion. "Our pasta business has been high-performing and value accretive, which has benefited from substantial capital investment in recent years," he noted. "We are pleased to have met a new operator who is a specialist in pasta and can continue developing the business, while retaining the employment and working conditions for our colleagues in the pasta business unit." While the pasta unit has been profitable and has benefited from recent capital investment, Cerealto indicated that the business would be better positioned under a dedicated pasta operator. For Cerealis, the acquisition strengthens its industrial footprint and scale in a category that remains structurally resilient in Europe despite pricing volatility in durum wheat over recent years. The deal reflects a broader trend among mid-sized food manufacturers to streamline portfolios and double down on core capabilities, particularly in private label, where retailer consolidation and margin pressure are driving the need for operational focus and category specialism. Cerealto says the transaction guarantees continuity of operations at the Venta de Baños site, with no anticipated changes to employment, working conditions or day-to-day activities. A transition phase will begin once regulatory approvals are secured. For customers – primarily large retailers and branded food groups – operations will continue as normal until completion. The company is backed by Davidson Kempner Capital Management and Afendis Capital Management. Financial terms were not disclosed.

Global packaging company Amcor has partnered with French organic and fair-trade brand Alter Eco to launch a recyclable paper-based packaging solution for Alter Eco’s 200g chocolate bar portfolio. Launching in France, the new packaging delivers up to 61% weight reduction compared with the previous format. The move marks a significant step in Alter Eco’s ongoing sustainability strategy, which already centres on responsibly sourced organic cacao grown by small-scale cooperatives. With packaging identified as a priority area for improvement, the brand sought to eliminate its existing cardboard sleeve and inner aluminium foil wrap while preserving the premium aesthetic expected by consumers. Working in collaboration with Swiss chocolate specialist and co-packer HALBA, Amcor supported the redesign using its AmFiber Performance Paper – a high-barrier, paper-based solution engineered to protect moisture and grease-sensitive products such as chocolate. The new packaging features a natural kraft appearance and matte finish, reinforcing Alter Eco’s authentic and organic brand positioning on the shelf. Beyond aesthetics, the solution delivers strong barrier performance against water vapour and grease, critical to maintaining product quality and organoleptic properties. The new packs are recyclable in the French paper stream, where facilities exist and align with CEPI and 4evergreen recyclability guidelines. The fibre used is FSC-certified (Forest Stewardship Council certification C176182), ensuring sourcing from responsibly managed forests.

Ferrero’s Tic Tac brand has teamed up with Dr Pepper to launch a limited-edition mint in the US, underscoring the growing use of cross-category flavour licensing in the competitive confectionery and beverage markets. The new Tic Tac Dr Pepper mints combine the soda’s signature 23-flavour profile with Tic Tac’s small-format mint, marking the latest collaboration between sweet packaged food manufacturers and beverage groups seeking incremental growth through brand extensions. The product is being rolled out initially at select retailers, with wider national distribution planned in the coming months, according to the companies. For Ferrero, which has expanded aggressively in North America in recent years , the launch represents another attempt to leverage licensed flavours to drive novelty and impulse purchases in the mint and confectionery aisle. Tic Tac, introduced in the US in 1969, competes in a mature segment where innovation cycles and limited-time offers are increasingly used to maintain shelf space and retailer interest. For Dr Pepper owner Keurig Dr Pepper, the tie-up extends the brand beyond carbonated soft drinks into pocket-sized confectionery, offering an additional route to monetise its intellectual property without expanding bottling or distribution complexity. Cross-brand collaborations have gained traction across food and beverage as companies look to tap into established fan bases and social media engagement, particularly among younger consumers. By translating Dr Pepper’s distinctive flavour blend into a mint format, the partners are targeting on-the-go consumption occasions such as commuting and travel, where portability and novelty can drive trial. "Tic Tac Dr Pepper Mints bring together two powerhouse brands in an unexpected way," said Endri Shtylla, marketing director at Ferrero.

Peak Nano has launched a development programme to create nanolayered biodegradable multilayer polymer films for food and beverage, as well as medical packaging. The initiative is supported by R&D funding from the Greater Akron Polymer Innovation Hub and will use the company’s patented NanoPlex metamaterials technology to develop a sustainable alternative to conventional barrier films while maintaining performance. Peak Nano’s proposal was selected through a competitive process that reviewed more than 40 regional submissions. It is one of eight projects receiving Innovation Hub support. The project aims to replace traditional multilayer packaging films, which often consist of tightly bonded polymer layers and additives that are difficult to recycle and can fragment over time, releasing micro- and nanoparticles into the environment. The new films are designed to deliver high barrier performance for demanding food and medical applications while enabling biodegradability. NanoPlex technology, developed at Case Western Reserve University, enables films to be produced with thousands of precisely controlled polymer layers rather than blended materials. This structure allows multiple material properties to be combined in a single film, including atmospheric control, molecular permeability, biodegradability, conductivity and insulation. Nanolayer coextrusion and biaxial orientation processes also improve oxygen and water-vapour resistance and enhance durability for converting and packaging operations. Michael Ponting, chief scientific officer at Peak Nano, said: “With NanoPlex, we can create nanolayers that let us dial in characteristics like barrier performance, mechanical strength and even degradability. This lets us tackle one of the toughest problems in packaging. We can now design biodegradable nanolayer structures that give converters the barrier and mechanical properties they need, with a much better end‑of‑life story.” The project forms part of a wider portfolio of Innovation Hub initiatives focused on bio-based materials, recyclable packaging and performance polymers. The Hub, powered by the Polymer Industry Cluster and the Greater Akron Chamber, is deploying a $42 million Innovation Hubs award and matching funds over four years to advance shared R&D priorities, establish a polymer pilot facility and support startups and scaleups developing sustainable polymer technologies. Hans Dorfi, executive director and chief innovation officer at Polymer Industry Cluster, commented: “The Polymer Industry Cluster was created to tackle shared problems that no single company can solve. Peak Nano’s films show how we can align world‑class materials science with our region’s deep expertise in polymer science and advanced manufacturing to address global environmental challenges and create new economic opportunities here at home.” During the current phase, Peak Nano and its partners will produce prototype biodegradable nanolayer film systems and test them on commercial equipment used for food and medical packaging. Later phases will include biodegradability testing, cost and scale-up modelling and development of a commercialisation roadmap to supply nanolayered biodegradable films to brand owners and converters. The company plans to leverage its Ohio manufacturing footprint and regional partnerships to bring the materials to market. Jean-Claude Kihn, co-chair of the Hub’s innovation and commercialisation committee, added: “This collaboration is about turning leadership in advanced materials into commercial reality with regional economic impact. By backing Peak Nano’s technology and scale‑up in Ohio, we’re helping translate the state’s century‑long polymer heritage into next‑generation sustainable materials and high‑value jobs." Top image: © Peak Nano

Amie Thuener Keurig Dr Pepper has appointed two new independent directors and unveiled governance changes as it moves closer to completing its acquisition of JDE Peet’s and prepares to separate into two standalone businesses. The beverage group says Amie Thuener, vice president, corporate controller and chief accounting officer at Alphabet, and William 'Bill' Newlands, the outgoing president and chief executive of Constellation Brands, will join its board effective March 2. The appointments come as Keurig Dr Pepper approaches the expected early second-quarter close of the JDE Peet’s transaction and advances plans to separate into two publicly listed entities – a North America-focused 'Beverage Co' and a 'Global Coffee Co' housing the combined coffee assets. In parallel, KDP said it will split its existing Remuneration & Nominating Committee into separate Nominating & Governance and Compensation Committees, a move aimed at tightening oversight during what Chief Executive Tim Cofer described as a pivotal phase of transformation. William 'Bill' Newlands The governance reshuffle also coincides with a leadership change at Constellation Brands. The Corona and Modelo owner said it has appointed Nicholas Fink as president and chief executive officer , effective 13 April 2026, as Newlands prepares to step down and retire from its board. Thuener brings three decades of accounting and financial reporting experience, including oversight of global reporting and M&A finance at Alphabet, and will sit on KDP’s Audit & Finance Committee. Her appointment comes as KDP prepares for the financial complexity of integrating JDE Peet’s and executing a subsequent spin-off. Newlands, who has led Constellation Brands for more than seven years and previously served as its chief growth officer and chief operating officer, will join KDP’s Nominating & Governance Committee. His track record in premium beverage alcohol and large-scale brand building is likely to be viewed as strategically relevant as KDP seeks to sharpen the positioning of its future Beverage Co while scaling its global coffee platform. KDP, which generates more than $15 billion in annual revenue across the soft drinks, coffee, water, juice and mixers categories, has warned that risks remain around completing the JDE Peet’s acquisition and subsequent separation within the anticipated timeframe, as well as potential operational disruption and transaction costs.

Ben Tiffany Warehouses and production sites are among the most energy-intensive parts of the food and beverage supply chain – but they also offer the biggest opportunities for decarbonisation. Ben Tiffany, building services director at Sigma, explains how partnering with an end-to-end solutions provider can help companies reduce emissions, cut costs and future-proof operations while meeting sustainability goals. The food and beverage industry is diverse, encompassing everything from agriculture and food processing to transportation and distribution. While susthe sector is one of the UK’s largest industrial sectors and a cornerstone of the national economy, it is also a significant contributor to global greenhouse gas emissions – at each stage of this complex supply chain, energy is required. With rising consumer demand for sustainable products and tightening regulations, companies face growing pressure to decarbonise their operations. Energy-intensive facilities – factories, processing plants and warehouses – are key to the decarbonisation challenge. Collectively, the energy used for refrigeration, temperature control, ventilation and lighting, alongside the requirements of processing and packaging lines, account for some of the highest operational costs. This presents both a challenge and an opportunity. While installing new technology and operational processes can be costly and disruptive, upgrading to modern, energy-efficient systems offers a host of long-term benefits. With expert-led support, facility owners and managers can reduce emissions, cut costs, and create more resilient operations. Partnering with experts Delivering effective decarbonisation in the sector is complex – attempting to coordinate separate contractors for energy, construction and compliance can often result in miscommunication, delays and unforeseen costs. By contrast, working with an experienced end-to-end solutions provider offers facility owners and managers a seamless, integrated route to achieving their sustainability ambitions. From the start, an end-to-end partner provides complete oversight of the project journey, bringing all elements together into a cohesive strategy. This approach ensures that bespoke requirements, such as refrigeration, heating, lighting, storage systems, or renewable energy integration, are considered from the outset and embedded, ensuring that facilities are not only functional but are also tailored to long-term business needs. A strategic approach Because no two facilities are alike, a strategic approach is required to ensure carbon reduction, compliance and a balancing of costs. End-to-end solutions providers understand the considerations that underpin sustainable upgrades – whether it is reinforcing a roof to support solar PV panels or improving insulation to maximise heat recovery. By addressing these details early, they can help create facilities that deliver immediate efficiency gains while remaining adaptable for future growth. For projects like solar energy installations, for example, it begins with providers taking the time to understand the client’s sustainability goals, the facility’s make-up, existing energy use and suitability for different solar panels. Adopting this approach allows the provider to suggest solutions that can deliver ROI from estimated energy savings as well as CO2 improvements. On-site surveys are used to refine system design and ensure safety and compliance, which can include assessments of roof condition, structural capacity and electrical infrastructure, as well as the feasibility of installing power storage units and grid connection approvals. All this is followed by the design and planning stage, during which a detailed installation strategy with exact costs and timeline is produced. Once approved, the installation schedule is confirmed, and the build phase is prepared. Following this, a programme of works will be coordinated to ensure a smooth process with minimal disruption – which can have significant cost and delivery implications – including construction scheduling, logistics, and build times, all without sacrificing quality or health and safety standards. During installation, expert teams will install the improvements safely and with minimal disruption, carrying out quality checks and safety inspections before any new systems are switched on. Commissioning follows, during which performance tests are run and employees are given a full demonstration of the system. Benefits beyond the obvious The benefits of working with an end-to-end solutions provider also extend to the delivery phase. With a single point of contact overseeing procurement, construction, and scheduling, project teams can work in a far more coordinated way, avoiding duplication, delays and unnecessary costs. On-site, this means the seamless integration of mechanical and electrical systems, HVAC, drainage, lighting, fire safety and renewable technologies such as PV and battery storage. By taking responsibility for the full scope of works, an end-to-end provider eliminates the gaps that often arise when multiple contractors are involved. Sustainability and compliance are also built into the process. With increasing pressure on brands to demonstrate environmental progress, working with a provider committed to greener procurement, recycling of old equipment, and reduced waste ensures projects meet sustainability expectations as well as regulatory standards. Crucially, end-to-end partners will consider the lifecycle of the facility beyond the immediate fit-out or installation. Ongoing performance monitoring, annual reviews, and recommendations for efficiency upgrades will form part of a long-term partnership. This approach reduces operational costs, extends the lifespan of systems and ensures that facilities continue to evolve in line with sustainability best practice. A competitive advantage The benefits of sustainable facility upgrades extend far beyond carbon reduction. Energy-efficient systems will significantly lower operating costs, helping businesses tackle one of their largest overheads. At the same time, modern systems offer greater reliability, which reduces downtime and maintenance needs while supporting uninterrupted production – a crucial consideration in the sector. Additionally, facilities designed with flexibility in mind are better equipped to adapt to future regulations, emerging technologies, and shifting market demands. When evaluated over their full lifecycle, these upgrades often provide a compelling return on investment, balancing upfront capital costs with long-term operational savings. By viewing sustainability as both an environmental responsibility and a business opportunity, companies can shift the conversation from short-term expense to long-term value creation, as embracing sustainable upgrades will not only reduce their environmental footprint but also unlock efficiencies, cost savings and long-term resilience.

Bakeit, the owner of cereal bar brand Boka, has expanded its breakfast portfolio by opening a £3 million British granola manufacturing facility in Winchester, Hampshire. Launched as an idea in January 2025, Bakeit Food has scaled rapidly into a fully operational granola factory producing 220 tonnes of premium granola per month. The 12,500-square-feet site in Winchester incorporates baking, packing and warehousing capabilities, enabling the business to manufacture loose, crunchy and clustered granola formats for branded customers. Products are packed in a range of formats, including bag-in-box and bulk, with a pouch filling line due to be installed shortly. "British granola and cereal brands were struggling to find UK-based production, so there was an opportunity to build a manufacturing site that could support the growth of the category,” said Franco Beer, founder of Bakeit Food and healthy cereal bar brand Boka. He added: “Bakeit bakes and packs premium granola and is agile enough to support brands with bespoke recipes, and deliver a consistently quality product, at scale. We got the keys for our factory in March 2025 and started producing granola in June 2025.” Beyond core granola, Bakeit offers NPD and production capabilities across mueslis, cereals, flapjacks, oatmeal, and nut and seed snacks. The company also plans to add baked bar production, including flapjacks, as part of its next phase of growth. The business currently employs 22 people across factory management, quality control and product development functions, supporting a portfolio of British cereal brands. Having invested £3 million into the Winchester site, Bakeit is now preparing for further expansion in 2026, including the addition of a new warehouse to meet rising demand and an expanded gluten-free offer.