Fonterra’s farmer shareholders have overwhelmingly approved the sale of its global Consumer and associated businesses, known as the Mainland Group, to French dairy giant Lactalis for $4.22 billion. The approval came during a virtual Special Meeting this week, where 88.47% of the votes cast supported the divestment. Fonterra chairman Peter McBride highlighted the high level of engagement from farmer shareholders leading up to the vote, noting that discussions had intensified since the divestment was first announced in May 2024 . “The strong mandate we received reflects our farmers’ commitment to shaping the future of their cooperative,” McBride stated. “This process has demonstrated the unique nature of our cooperative model, where our farmers have a direct say in key decisions.” The participation rate was notable, with 80.59% of milk solids voted in favour of the proposal, indicating robust support among the cooperative's members. McBride noted that the decision to divest was not made lightly, as the board carefully considered the strategic implications and the cooperative's strengths in creating value for its farmer owners. The divestment of the Mainland Group marks a significant shift for Fonterra, allowing the cooperative to streamline its operations and focus on its core strengths. McBride expressed optimism about this new phase: “We will be able to concentrate Fonterra’s energy on where we excel, resulting in a simplified and more focused business model”. The transaction is contingent upon obtaining the necessary regulatory approvals and completing the separation of the Mainland Group from Fonterra, both of which are currently underway. The cooperative anticipates that the sale will be finalised in the first half of 2026. Upon completion of the sale, Fonterra plans to return $2 per share to its shareholders and unit holders, amounting to a total capital return of approximately $3.2 billion. This capital return will require a subsequent shareholder vote, with details on the timing and process expected to be announced in early December.

Premier Foods' Mr Kipling brand has completed a £2.1 million solar energy investment at its Carlton Bakery in South Yorkshire, UK. The 2.2MW solar farm, installed on unused land within the site, features 3,500 panels across 2.9 hectares. When fully operational next month, it will have the potential to supply nearly three-quarters of the site’s electricity needs during peak sunlight – enough to power mixers, packaging machinery and lighting throughout the factory. The move marks a major milestone for the site, which has been in operation for over 50 years and employs up to 1,000 people. The project is expected to cut carbon emissions by 468 tonnes per year and deliver significant energy savings. Nick Brown, ESG director at Premier Foods, said the investment reflects the company’s commitment to long-term sustainability and operational resilience. “Our Carlton Bakery was the largest purpose-built bakery in the world when it opened in the 1970s, and it remains the biggest bakery in the UK,” Brown said. “By generating more of our energy needs on site, we’re not only reducing our carbon footprint but making our operations even more resilient. This project is a key step in helping us deliver on our Enriching Life Plan commitments to cut emissions and reach net zero.” The installation also has the capability to export excess electricity back into the local grid, creating a potential new energy source for the surrounding area. Steve Morton, manufacturing director and factory general manager at Carlton Bakery, said the team is proud to see the site leading the charge on renewable energy. “Carlton has been part of the community for over 50 years, and over that time the site has changed a great deal – this is the next really exciting step in its story,” he said. The Carlton project is part of a wider programme of solar investments across Premier Foods’ manufacturing network. A £500,000 system has recently gone live at its Stoke bakery, while a further £500,000 project is underway in Ashford and due to be completed in the coming months. Together, these initiatives form a key part of Premier Foods’ Enriching Life Plan, which aims to cut direct greenhouse gas emissions by 70% by 2030 and to be net zero by 2040. Since 2020/21, the company has already achieved a 30% reduction in scope 1 and 2 emissions.

Chicago-based Jimmybar Functional Protein has unveiled what it calls 'the first real food creatine protein bar' – combining performance nutrition with clean ingredients and a consumer-friendly flavour. The new Creatine Jimmybar delivers 20g of protein, 5g of creatine and 4g of sugar per serving, offering a convenient way to support active lifestyles without the powders or shakes traditionally associated with creatine supplements. Available in Double Fudge Brownie and Chocolate Peanut Butter varieties, they have been gaining traction online with a nationwide retail rollout across the US coming in the next few months. Jan Simon, co-founder and CEO of Jimmybar, said: “Creatine is one of the most important and well-researched supplements for building strength, power and endurance. We saw an opportunity to combine the power of creatine with real food and great taste.” While creatine has long been a staple in sports nutrition, Jimmybar aims to broaden its appeal beyond gym users, highlighting research that links creatine to improved cognition and recovery benefits for consumers of all ages. Founded by a sibling team, Jimmybar has grown from a small Chicago start-up to a national brand found in stores and online across the US.

British functional drinks brand The Turmeric Co has launched what it claims is a first-of-its-kind innovation: a raw turmeric shot containing VeCollal, a plant-based collagen alternative ingredient. The formulation combines raw turmeric root with the plant-based collagen alternative, which is designed to precisely mirror the amino acid profile of human Type I collagen. The Raw Turmeric & Pro-Collagen daily shots support the body’s natural collagen production, designed to maintain healthy skin, hair and nails while supporting overall vitality. Each 60ml shot blends functional ‘superfoods’ including watermelon, beetroot, pomegranate, raspberry, dragon fruit, raw turmeric root and raw ginger root. This fruity blend is enhanced with zinc, vitamin C and The Turmeric Co’s BioMax Uptake Blend – the brand’s proprietary delivery system designed to optimise the absorption and bioavailability of the functional ingredients in its shots. Together, the ingredients aim to support normal collagen formation for the healthy function of skin and contribute to the maintenance of skin, hair and nails, as well as reduce tiredness and fatigue. Unlike bovine or marine collagen, VeCollal provides the exact amino acid building blocks the body uses to form collagen naturally. In clinical studies, it has been shown to improve skin firmness and elasticity, reducing wrinkles by 32.9% and increasing collagen density by 7.7% after eight weeks. Thomas Robson-Kanu, founder of The Turmeric Co, said: “From the start, our goal has been to create pioneering products that deliver real results. When developing Raw Turmeric & Pro-Collagen, we wanted the most effective, science-backed collagen available, and it had to be clean and natural. VeCollal was the clear choice.” Robson-Kanu explained that the combination of VeCollal with the uniquely extracted raw turmeric root is what makes the formulation stand out. “We’ve spent years perfecting a process that preserves the plant’s natural compounds at their most potent, allowing the body to absorb and utilise them effectively,” he added. “By pairing this with nutrient-dense fruits, we’ve created a blend that not only supports skin health but also works holistically with the body. It’s a truly advanced approach to everyday wellness, and I can’t wait for consumers to try it.” The 420ml Raw Turmeric & Pro-Collagen shot is available now in Sainsbury’s for £6.95, and will launch direct-to-consumer on 3 November via the brand’s website.

Antoine Hours As governments tighten regulations on childhood obesity and parents seek healthier, non-HFSS choices, the importance of early nutrition has never been clearer. Antoine Hours, general manager at Yoplait UK, discusses how fortified dairy products can help close the nutritional gap, support healthy growth and give children the best possible start in life. We believe yogurts can be more than a snack – they are a valuable source of essential nutrients that are increasingly absent from modern diets. In recent years, the kids’ yogurt and fromage frais category has declined, while childhood obesity and nutritional deficiencies have been on the rise. We are seeing an unfortunate trend towards children swapping nutrient-rich foods – such as kids’ yogurts – for more indulgent and nutrient-poor snacks like biscuits, chocolate and crisps. Growing children’s nutritional crisis We believe yogurts can be more than a snack – they are a valuable source of essential nutrients that are increasingly absent from modern diets. In recent years, the kids’ yogurt and fromage frais category has declined, while childhood obesity and nutritional deficiencies have been on the rise. We are seeing an unfortunate trend towards children swapping nutrient-rich foods – such as kids’ yogurts – for more indulgent and nutrient-poor snacks like biscuits, chocolate and crisps. A report Yoplait launched last year, ‘Kids’ yogurt and consumers: A relationship turned sour,’ written by dietician Dr Carrie Ruxton, revealed that in the past decade, calcium intakes in children have fallen significantly. Moreover, just under a fifth of 4-10-year-olds are clinically deficient in vitamin D – to the extent that bone health diseases, such as rickets, are resurfacing again for the first time since the 1950s. Over a million children in the UK are in danger of poor development and growth because they lack key nutrients like calcium and vitamin D – both of which can be found in dairy products and particularly in fortified yogurts. "There is a growing need for brands to bring the science of fortification and the health benefits of dairy back into the public conversation" The pandemic only accelerated these issues. It is possible that an unintended consequence of the past decade’s sugar reduction policies has caused confusion and could be encouraging children’s parents and children to move away from healthy yogurts and choose junk food alternatives instead, which are higher in sugar and lower in positive nutritional value. Moreover, general confusion around what good nutrition entails and how much a child actually needs has caused uncertainty among parents. Our latest research highlights just how widespread the confusion is. While 90% of parents say they understand nutrition, over half (58%) still worry their children aren’t getting the essential nutrients they need, especially calcium and vitamin D. With one in four unsure about daily calcium and vitamin D requirements and one in five unfamiliar with the concept of dairy fortification, the research shows how challenging it can be for parents to navigate their kids’ nutrition. These findings have shown there is a real need to champion and educate about the nutritional value of kids’ yogurt. There is a growing need for brands to bring the science of fortification and the health benefits of dairy back into the public conversation. Rebuilding children’s nutrition Brands in the kids’ yogurt space can support the development of strong bones and healthy bodies by fortifying their products with calcium and vitamin D. Through fortification, kids’ yogurt brands can enhance the nutritional value of yogurts to meet the evolving needs of today’s children. By adding calcium and vitamin D – nutrients critical for bone health and immune function – they can help close the nutritional gap and offer parents a simple, reliable way to support their children’s wellbeing. Focusing on making yogurts enjoyable for kids and convenient for families would also be a priority. By offering a variety of formats, we can make it easy for parents to provide a nutritious option either for breakfast, lunchboxes, on-the-go or as an after-school snack. Evolving and educating We recognise that working towards improving children’s nutrition is not without its challenges. Striking the balance between nutrient density and taste, particularly when it comes to younger consumers, is challenging. Creating products that kids genuinely enjoy while maintaining the nutritional integrity requires constant innovation. Additionally, accessibility is crucial. Healthier choices must be available at affordable price points, particularly in today’s economic climate, where many families are facing financial pressures. It is imperative to offer products at an affordable price, ensuring nutritious yogurts are accessible to all. Nutritious food shouldn’t be a luxury – it should be a standard. Partnering with retailers for impact It is important for kids’ yogurt brands to collaborate with retail partners in addressing the growing nutritional crisis as they play a pivotal role in reshaping the narrative around kids’ yogurt and driving meaningful change. With an estimated £150 million in potential sales growth over the next five years, there is a significant opportunity for growth and impact. "Through strategic in-store placement, labelling and campaigns that highlight the nutritional benefits of fortified yogurts, retailers have the power to influence shopper behaviour at scale" Together, we can reframe yogurt as the nutritious, convenient and tasty choice that it is. Through strategic in-store placement, clearer labelling and campaigns that highlight the nutritional benefits of fortified yogurts, retailers have the power to influence shopper behaviour at scale. By offering a wider range of tailored options that meet diverse shopper needs, and providing education to support parents in making informed and healthier choices, we can build the category’s relevance across age groups and occasions, ultimately driving incremental growth and deeper household penetration. Through education, innovation and accessible products, we can ensure children receive the essential nutrients they need, not just for today, but for their long-term health and bone development.

Danone has announced the launch of Danone Milk Academy, an ‘industry-first,’ multi-year programme designed to support the resilience and long-term viability of dairy farming worldwide. The initiative, announced today (30 October 2025), will support both Danone’s dairy farmer partners and its farm management teams, helping them to strengthen and future-proof their businesses through sustainable practices and modern technologies. Danone Milk Academy unites the expertise of academia, technical partners and Danone in one global programme. It comprises three Centres of Excellence, each one tailored to different farming models and sizes, acting as catalysts for local training organised by each country. The programme combines face-to-face learning sessions in key dairy regions alongside a digital knowledge platform to deliver additional training and connect farmers worldwide. It builds on the foundations of Danone’s existing farmer upskilling initiatives. Participants will receive accredited training from Wageningen University & Research and Cornell University. The curriculum will cover all aspects of farm management and sustainability, including herd productivity and longevity, and the efficient handling of manure. A focus on soil health and regenerative agriculture for feed and crops will also be included as part of the programme, alongside ways for farmers to reduce methane emissions. Additionally, core business capabilities such as succession planning, resource allocation and risk management will be covered. The first global Centre of Excellence was launched in Ohio, US, this week. It brings together 60 dairy partners from nine countries, as well as academic partner Cornell University and technical partners Lely, MSD Animal Health, Worldwide Sires and Zoetis. A second centre will open in Belgium later this year, focusing on mid-sized farms, in partnership with Wageningen University. This will be followed by a third centre in Morocco in early 2026, dedicated to smallholder farmers. The initiative will also see the introduction of a new digital learning platform, expanding access to academic and technical expertise and best practice sharing across Danone’s dairy farming community. The programme aligns with Danone’s strategy to contribute to strengthening the global dairy ecosystem, and its Danone Impact Journey – a long-term roadmap aimed at creating more sustainable, inclusive and resilient food systems. Vikram Agarwal, chief operations officer at Danone, said: “What it takes to thrive as a farmer these days is changing. At Danone, we’re committed to giving our farmer community unparalleled access to the knowledge, expertise and tools that will make their businesses more agile and resilient and ultimately will strengthen the dairy supply chain.”

Roquette, a player in plant-based ingredients, has launched Amysta L 123, a thermally soluble pea starch that promises to reshape the landscape of clean label products. This innovative ingredient is the first in Roquette's new Amysta range, designed specifically to meet the growing consumer demand for transparency and simplicity in food labelling. The introduction of Amysta L 123 comes at a time when scrutiny over ingredient transparency and traceability is intensifying. According to recent data, nearly one-third of new food and beverage products globally are marketed as clean label, with over 75% of consumers indicating that brand transparency significantly influences their purchasing decisions. Roquette's latest offering aims to address these market trends by providing manufacturers with an ingredient that not only simplifies ingredient lists but also enhances consumer trust. Developed through a patented, enzyme- and chemical-free process, Amysta L 123 delivers exceptional texturising performance while maintaining label-friendliness. Unlike traditional native starches, which often face solubility challenges, this new pea starch boasts low viscosity, smooth mouthfeel and excellent dispersibility, making it suitable for a variety of applications, including ready-to-mix beverages, soups, sauces and condiments. Damien-Pierre Lesot, head of Roquette’s innovation and product marketing for food and nutrition, said: “Amysta L 123 marks the beginning of a new journey in label-friendly starch innovation. By combining a trusted ingredient source with a patented, chemical-free process, we enable our partners to create foods that align with consumer expectations for simplicity, transparency and functionality.” Roquette's introduction of Amysta L 123 not only reflects its commitment to innovation but also its dedication to partnering with food manufacturers to overcome formulation challenges. The starch's natural flowability allows for easy handling and precise dosing in powdered formulations, enhancing process efficiency and product consistency. Furthermore, in the EU, it can be labelled as 'soluble pea starch,' while in the US, it is simply 'pea starch,' aligning with consumer preferences for clear and familiar ingredient labels.

Online confectionery wholesaler CandyWarehouse has filed for Chapter 11 bankruptcy protection, becoming the latest casualty of soaring ingredient prices and shifting consumer preferences in the sweets market. The Sugar Land (name of the city), Texas-based company, which supplies bulk candy to hotels, restaurants and event planners, submitted its petition on October 24. Court filings from the company has show assets valued between $100,000 and $500,000, against liabilities estimated at $1 million to $10 million. Founded in 1998, CandyWarehouse operates as a woman-owned, family-run business serving both retail and commercial customers. The filing allows the company to continue trading while restructuring its debt, with a court hearing scheduled for October 29 to determine whether it can maintain operations and meet payroll and supplier obligations. Industry observers say the bankruptcy underscores the pressures facing confectionery producers and distributors as raw material costs for key ingredients such as sugar and cocoa reach multi-decade highs. Cocoa futures have surged more than 80% since 2023, driven by poor West African harvests, while sugar prices have risen sharply amid supply constraints in India and Thailand. Major confectionery producers have already passed costs down the chain. Hershey raised prices by up to 20% in July, citing record cocoa prices, while Mondelez International introduced similar hikes earlier in the year. Smaller businesses, however, have found it harder to absorb or transfer these costs without losing customers. At the same time, the sector faces long-term headwinds from changing dietary preferences. Demand for low-sugar, plant-based and functional snacks continues to grow, putting traditional candy producers under additional strain.

Nomad foods-owned Goodfella’s is expanding its product line-up with the introduction of new Pizza Pinwheels, designed to meet the rising demand for convenient snacking options. Available in two classic flavours – Cheese & Tomato and Cheese & Ham – these pinwheels are tailored for today’s busy consumers seeking quick and satisfying meal solutions. The new Pizza Pinwheels feature soft, rolled dough filled with quality pizza toppings, providing a unique and fun alternative to traditional frozen pizza. Goodfella’s notes the versatility in preparation, as the pinwheels can be easily cooked in an air fryer, microwave or oven, catering to the preferences of modern households. This launch aligns with the growing trend in the frozen pizza segment, which has seen a year-over-year increase of 6.2% in the snacking market, driven by consumer demand for quick and flavourful meal options. Claire Hoyle, head of marketing at Goodfella’s, said: “Our new Pizza Pinwheels bring an exciting proposition to the frozen pizza category. Packed with the great taste people expect from us, they fit seamlessly into busy lives, appealing to savoury snack-seekers looking for convenience without compromising on flavour.” Goodfella’s Pizza Pinwheels will be available exclusively at Iceland stores starting November 6 2025, with a recommended retail price of £2.75. The product is also positioned as non-HFSS (high in fat, sugar or salt), appealing to health-conscious consumers looking for better snack options. As over half of UK households now use air fryers, Goodfella’s new offering is strategically positioned to capture this growing segment of the market. The company aims to leverage the convenience and taste of its Pizza Pinwheels to drive foot traffic to the frozen food aisle, tapping into the increasing consumer preference for easy-to-prepare meals.

The Kraft Heinz Company has announced a significant increase in its promotional investments, allocating an additional $300 million in the US market as part of its strategy to navigate ongoing economic challenges and prepare for a planned separation into two independent entities by 2026 . During the company's recent Q3 earnings call, CEO Carlos Abrams-Rivera highlighted a modest recovery in top-line performance for the third quarter of 2025, despite a backdrop of persistent inflation and declining consumer sentiment. "We are committed to driving performance today while positioning both businesses for long-term success," he said. Kraft Heinz’s latest results reveal that US consumers are cutting back on food purchases, with inflation pushing up prices for key ingredients. CFO Andre Maciel elaborated on the financial adjustments, clarifying that the updated profit expectations are not linked to new investments but rather a reflection of softer US consumption and inflationary pressures in key commodities such as meat and coffee. The company plans to bolster its marketing efforts with an additional $80 million in media spending, along with increased R&D investments and targeted hiring in commercial functions. Kraft Heinz has revised its 2025 outlook, acknowledging the challenges posed by a slow recovery in its Taste Elevation segment and increased inflation. The company's North American Grocery division saw a low single-digit decline, while emerging markets, excluding Indonesia, reported a robust 9.2% growth year-to-date, with the Heinz brand in these markets up 13%. Management remains focused on long-term brand building, with Abrams-Rivera noting the importance of creating distinct product attributes that resonate with consumers. "Building brand equity for the long term is critical," he commented. The response from analysts has been cautious, reflecting concerns over the effectiveness of the promotional spending and the potential for insufficient volume growth. Questions arose regarding the strategic direction of the upcoming spin-off, with some skepticism about the company’s ability to improve volume amidst current market conditions. Seeking Alpha noted that management's tone has shifted from previous quarters, with a more guarded approach to financial guidance. Analysts expressed concerns about the company's ability to navigate the challenging landscape, particularly in light of the muted outlook despite some market share gains. As Kraft Heinz prepares for its spin-off in 2026, the company's focus on a robust promotional strategy and long-term brand investments will be crucial in addressing the current economic headwinds.

Fresh produce companies, Fresh Del Monte and Church Brothers Farms, have announced a strategic agreement involving the sale and transfer of key assets from Fresh Del Monte’s Mann Packing business. The move marks a pivotal realignment for both companies, positioning each to build on its core strengths while driving innovation and efficiency across the fresh produce supply chain. Under the agreement, Church Brother Farms will assume operations at Mann Packing’s processing facility in California. Mohammad Abu-Ghazaleh, CEO and chairman of Fresh Del Monte Produce, said: “This is a complementary move that positions both organisations for success. Church Brothers brings deep vegetable expertise and a strong production footprint, making them the ideal home for Mann Packing and its legacy of innovation. This transaction allows us to concentrate fully on our core products.” For Fresh Del Monte, the divestiture reflects a sharpened focus on its fruit and fresh-cut categories. The company emphasised that the transaction supports its long-term strategy of operational efficiency and sustainable growth. CEO of Church Brothers Farm, Brian Church, added: “This transaction reinforces our commitment to category leadership and accelerates our expansion into retail, an essential pillar of Church Brothers’ future.” By integrating Mann Packing’s capabilities and leveraging the facility, Church Brothers aims to strengthen its production network, enhance customer service and expand its offerings. “Progress in produce has always come from collaboration and shared purpose,” Abu-Ghazaleh concluded.

Upcycled Plant Power, a UK food-tech company creating sustainable protein products from previously wasted broccoli crops, has received £3.5 million in a recent investment round. Upcycled Plant Power (UPP) provides hypoallergenic, plant-based protein and fibre ingredients for food manufacturers seeking to decarbonise their products. Applications for the ingredients range from plant-based meat alternatives to soups and sauces, baked goods, and pet food. By pairing automated broccoli harvesting with the upcycling of 70% of the plant typically discarded, UPP transforms a high-waste crop into a dual-revenue system that can cut Scope 3 emissions and support UK food security and nutrition goals. Participants in the investment round include climate-focused investment firm Elbow Beach, which contributed £1.5 million. The start-up also received £500,000 in government grants supporting UPP through to first revenues. The funding will support the scaling of UPP’s self-powered robotic harvesting system, Harvesta, which identifies market-ready broccoli heads in real time. It will also support launches of UPP’s Prota (protein) and Fiba (fibre) ingredients to the UK market. UPP’s 2025 Harvesta mode, trialled successfully in Lincolnshire and Scotland, can harvest three rows simultaneously at up to 5 km per hour. This aims to transform the harvest economics of a crop that is typically picked manually, while accelerating the supply of side-stream material UPP uses in its patent-filed food ingredient production process. Mark Evans, CEO of UPP, said: “UPP is redefining how we produce plant protein, using under-utilised parts from the crops we already grow, without requiring additional land, water or emissions”. “Our technology turns what was once waste into a cost-effective, nutritious, hypoallergenic food ingredient, directly supporting farmers, manufacturers and the planet.”