Global ingredient producer Jungbunzlauer has announced the successful acquisition of International Flavors and Fragrances’ (IFF) production site in Thomson, Illinois, marking the company’s first US-based manufacturing facility. Founded more than 150 years ago and headquartered in Switzerland, Jungbunzlauer serves customers in more than 130 countries with a diverse range of fermentation-based ingredients used across food, beverage, nutrition, health and personal care. The acquisition strengthens Jungbunzlauer’s ability to serve North American customers, while also expanding its regional production footprint alongside its recently expanded biogums facility in Canada. Bruno Tremblay, CEO of Jungbunzlauer, said: “The acquisition is a significant step in Jungbunzlauer’s growth journey. We are proud to establish our first US manufacturing facility in Thomson, Illinois, and look forward to delivering sustainable, trusted solutions for our customers." "We plan to invest in advanced manufacturing and deliver long-term value for the region, our customers and stakeholders.” The Thomson site, part of an asset deal that excludes IFF’s commercial business, products and employees, will be developed to support Jungbunzlauer’s broad portfolio of naturally derived ingredients, including citric acid, mineral salts, texturants and acidulants. Preparations, equipment installation and regulatory compliance activities are already underway. Known for its expertise in fermentation-based ingredients, Jungbunzlauer plans to use the new facility to enhance supply chain reliability and sustainability in response to rising consumer demand across several sectors.

UK natural food brand The Groovy Food Company has expanded its range of syrups with three new innovations: Organic Matcha Agave, Organic Coconut Syrup, and Hot Honey. The new additions build on the brand’s existing range of baking essentials including syrups, oils and sugar products. They are designed to tap into fast-growing consumer trends while remaining true to the brand’s ethos of providing natural and versatile alternatives to everyday kitchen staples. Claimed to be a first-to-market innovation in the UK, the Organic Matcha Agave fuses trendy premium matcha and The Groovy Food Company’s natural agave syrup. The product offers a clean energy boost and subtle green tea flavour, suitable for adding to iced coffees or hot drinks, drizzling over porridge or blending into smoothies. It is launching with an RRP of £3.25. Organic Coconut Syrup is made using the sap of the coconut palm tree, providing a rich and caramel-like sweetness while utilising a byproduct that often goes to waste. The product is positioned as a sustainable, nutritious and flavourful alternative to sweeteners like maple syrup, suitable for baking, topping pancakes or sweetening savoury dishes. It is priced at an RRP of £4. Finally, Hot Honey taps into the ongoing ‘swicy’ (sweet and spicy) trend, combining the brand’s signature honey with fiery chilli extract for a spicy kick. It is ideal for drizzling on pizzas or roasted vegetables, as well as mixing into marinades. It launches with an RRP of £3. The Groovy Food Company said all three products, along with the rest of its range, are ethically sourced and free from additives and preservatives.

Lucky Energy, a US-based clean-energy drink brand, has closed an oversubscribed $25 million Series B funding round led by Paine Schwartz Partners, with participation from North Fifth Services, LLC, Sequel and Joyance Partners, alongside existing investors. The funding underscores a growing change in the energy drink market, with consumers demanding more clean options. The capital will support Lucky Energy’s retail growth, expand marketing initiatives and strengthen team development as the company scales. As part of the round, Lucky Energy added two new members to its board of directors: James Brennan, founder and CEO of Enlightened Brand Ventures, and Bob DeBorde, chairman of Suja Life and Promix Nutrition. They join Dan Ginsberg, former Red Bull North America CEO. “Lucky Energy is redefining what consumers expect from energy drinks,” said DeBorde. “By combining great taste with clean, functional ingredients, the brand is positioned to lead the next wave of growth in the category.” Founded by Richard Laver, Lucky Energy has built its brand around simplicity and functionality. Each can contains just five ingredients – including maca and beta-alanine – with zero sugar, zero calories and no artificial additives. The brand’s focus on clean formulation and transparency has resonated strongly with consumers seeking sustained, feel-good energy without the crash of traditional energy drinks. Laver said: “Lucky Energy was born from two core beliefs: that people deserve a cleaner, simpler energy drink they can feel genuinely good about. With partners like James and Bob, both proven leaders who have built iconic beverage brands, we’re building a modern energy powerhouse.” The new funding follows the sell-out launch of Lucky Energy’s Black Label line, which was available exclusively online.

Harry Macpherson From pesticides to packaging materials, chemicals infiltrate the food system at every stage – from production to consumption – and have long been linked to a range of health concerns. Everything from fertilisers used on crops to materials involved in manufacturing can introduce synthetic chemicals into food, often without sufficient safety data. Tackling this challenge calls for a paradigm shift towards safer chemical design, innovative pest control, and sustainable packaging solutions. Harry Macpherson, senior associate for climate at Deep Science Ventures, discusses what the F&B industry needs to know about toxic chemicals. Chemical toxicity is a pervasive and underestimated threat to human and planetary health, and it's deeply intertwined with our food system. Synthetic chemicals are ubiquitous in our modern world, present in the air we breathe, the water we drink and the food we eat. For the F&B industry, this presents a unique and urgent challenge that extends from the farm to the plate. Our recent report, an eight-month analysis of peer-reviewed studies and expert interviews, concluded that the food system is a central point for many problems related to chemical toxicity. While the issues may seem daunting, they also present enormous opportunities for businesses to innovate and reduce the burden of toxicity on people and our environment. The hidden dangers in our food One of the most significant sources of toxicity in the food system is pesticides. These chemicals directly contribute to human health problems, with studies linking exposure to decreased sperm count and a lower probability of pregnancy in women undergoing fertility treatment. The impact isn't just on people; pesticides can have significant ecological effects too. A German study, for example, documented a 76% decline in flying insects in protected areas over 27 years, identifying pesticides as a primary cause. The widespread use of pesticides is a significant factor in wild bee population declines, which are critical for pollination in both natural ecosystems and agriculture. PFAS: The 'forever chemicals' Another well-known class of toxic pollutants is PFAS (per- and polyfluoroalkyl substances). Often dubbed 'forever chemicals,' certain PFAS compounds have been linked to numerous health issues, including cancer, reduced fertility, immune problems and obesity. An important characteristic of PFAS is their extreme persistence; they take a very long time to break down and, when they do, often degrade into smaller, even more persistent molecules. It might come as a surprise that many pesticides sprayed directly onto crops are PFAS. Some break down into trifluoroacetic acid (TFA), a PFAS molecule that Germany’s chemical regulator recently classified as toxic to reproduction, very persistent, and very mobile. TFA's presence is growing, with recent findings of rapidly increased concentrations in wines and detection in 98% of tested British rivers. A potentially surprising source of PFAS, toxic metals, pharmaceuticals and microplastics is the practice of spreading sewage sludge on fields as fertiliser. Due to contamination concerns, this practice has been phased out in the Netherlands, Switzerland and the US state of Maine. The packaging problem While the growing of food contributes to the burden of toxicity, the journey doesn't stop there. The transport, processing, packaging and cooking of food can also add to the problem through food contact materials. These materials are crucial because a large number of chemicals can migrate from them into food. Research by the Food Packaging Forum shows that over 3,600 synthetic chemicals from food contact materials can be found in human bodies. Of these, 80 have been identified as having properties of high concern. Perhaps surprisingly, and 81% of chemicals in contact with food lack the necessary hazard data for safety prioritisation. Well-known examples of toxic chemicals migrating from materials to food include the leaching of bisphenols like BPA and BPS from the linings of aluminium cans, micro- and nanoplastic contamination from plastic-lined coffee cups, and mineral oil hydrocarbons from paper and board packaging. Perhaps surprisingly, many of the chemicals which migrate from materials to food are not intentionally added. A safer future The most important action is to identify and create safer alternatives. We need a paradigm shift in how we create and use chemicals and materials for food, with chemical safety at the forefront. For the food and beverage industry, this means embracing innovation across the key interfaces where toxicity enters our food system. On the horizon for eliminating toxicity from pesticides are opportunities to create solutions whose effects are limited to target species and which act locally in the field without transfer to the surrounding environment. Promising potential strategies may include mining nature and medicine to identify entirely new pesticidal approaches, joined-up thinking between crop development and pest controls and incentivising genetic diversity and resilience at the field level. Eliminating toxicity from food contact materials will require improving our understanding of the causes of the problem with thorough monitoring of intentionally added and unintentionally added chemicals migrating into food, potentially using sensitive in vitro assays. There are also opportunities to replace today’s dominant non-degradable petrochemical plastics with degradable alternatives, and to construct food packaging and processing equipment from non-plastics where possible. However, the move to degradable plastics must be accompanied by a move towards eliminating or creating safer plastic additives and the replacement of plastics requires improvements to the safety of paper and board, which are a less appreciated source of toxicity.

Natural colours supplier Oterra has teamed up with Swiss materials innovator Seprify to launch a plant-based white colouring that can replace titanium dioxide in food and beverage applications. Titanium dioxide is a white pigment, synthetically produced and used as a colourant in food and beverage products. Following its ban in the EU in 2022 due to potential safety concerns, and amid increasing scrutiny over artificial colours and additives around the world, manufacturers are now working to develop alternatives to titanium dioxide and other synthetic colourants. The partnership will enable Oterra to offer customers a clean label and renewable alternative claimed to match the opacity, brightness and whitening effect of titanium dioxide while significantly reducing environmental impact. This collaboration combines Oterra’s global market reach and application expertise with Seprify’s materials science and process innovation, integrating its patented cellulose-based technology. It is built on a two-year collaboration between the two companies, testing across more than 15 food categories including bakery icings, confeciontery coatings, sauces, plant-based meat and dairy, and powdered beverages. Seprify’s extraction technology produces particles inspired by natural surfaces that scatter light in a particular way to create a bright, white surface. According to the two companies, the titanium dioxide alternative offers easy and fast dispersion, excellent whitening properties and a neutral flavour and odour. It is also light-, heat- and pH-stable, and can be used in lower dosages than other alternatives. The new white is produced from microcrystalline cellulose (MCC), sourced from FSC-certified virgin wood pulp. The wood pulp used is 100% renewable, nano-compliant and food-safe. It is estimated to create 80% lower CO2 emissions compared to titanium dioxide. As a registered form of MCC, it can be used across food and beverage categories in compliance with EU and US regulations. The solution is available for customer trials now, with studies already underway across key regions. Luc Ganivet, chief innovation officer at Oterra, said: “Oterra has developed one of the largest portfolios of natural colors in response to growing consumer demand for alternatives to artificial colours”. “While we have good, natural raw materials to replace titanium dioxide in selected applications, this new source of white gives us better options for a broader range of food and beverage applications.” Lukas Schertel, CEO and co-founder of Seprify, commented: “This partnership marks the next chapter in Seprify’s growth – translating scientific validation into commercial momentum”. “Together, we’re proving that natural materials can deliver the same whitening performance as titanium dioxide while cutting CO2 and meeting new legislative demands. It’s a major step toward making sustainable ingredients the default choice for global food brands.”

Primo Brands Corporation has named Eric Foss as its new chairman and chief executive officer, effective immediately. Foss succeeds Robbert Rietbroek, who is stepping down from the role. He brings extensive experience leading global consumer goods and beverage companies. Foss previously served as chairman and CEO of several large-scale, brand-focused businesses, earning recognition for his leadership approach and focus on innovation, execution and long-term growth. Dean Metropoulos, director and former non-executive chairman of the board, said: "I am delighted to announce Eric has agreed to take up the positions of chairman and CEO of Primo Brands. He knows the company well, having served on our board (and the board of Primo Water)." "With his extensive experience as chairman and CEO of global branded beverage and direct store distribution businesses, Eric is highly qualified to lead Primo Brands' future growth and value creation." Foss added: "It is a true privilege to serve as chairman and CEO of Primo Brands. The company is well positioned in the large, attractive and growing healthy hydration market. We have an industry leading brand portfolio, a strong go-to market system and a team of talented and committed teammates." "We continue to progress, unlocking the power of last year's business combination and have multiple growth vectors as we move forward. I want to thank Robbert for his service and contributions. I look forward to continuing to work with Dean as a member of the board and want to thank the board for their support and confidence." Metropoulos, who is stepping down as non-executive chairman but will remain on the board, added: "Following conversations with the board as we move into the next phase of the breakthrough merger that established Primo Brands, I believe now is the right time to step away as non-executive Chairman. I am confident that Eric's extensive experience in consumer driven at-scale selling and service-oriented business models across the food and beverage industry will drive progress at Primo Brands." "I want to thank Robbert for his leadership and contributions to the company. Robbert's leadership was foundational in orchestrating the first year as Primo Brands and establishing it as a leader in the North American branded beverage space with a focus on healthy hydration. We wish him continued success." Top image: © Primo Brands

Herbalife, a global health and wellness company, has expanded its Liftoff energy supplement line with two new flavours – Cola and Ginger Beer, bringing a nostalgic, soda-inspired twist to the functional beverage category. Designed for on-the-go consumers, the new zero-sugar, low-calorie Liftoff varieties deliver a refreshing taste alongside science-backed ingredients for energy, focus and alertness and are available exclusively through Herbalife in the US and Puerto Rico. Since its debut in 2005, Liftoff has become one of Herbalife’s best-selling products, in part due to its convenient stock pack and functional formulation. Each serving contains 75mg of caffeine, Panax ginseng to support mental alertness, vitamin C and a full spectrum of B vitamins. Vicki Alaniz, VP of marketing for Herbalife North America, said: “With these new flavours, we are introducing the familiar taste of classic sodas to the functional beverage space, giving our independent distributors more ways to connect with consumers embracing a wellness-driven lifestyle.” The launch comes as the US energy drink market is projected to reach $41.4 billion by 2033, driven by a strong consumer demand for functional, better-for-you beverages. In response, Herbalife has expanded its Liftoff portfolio globally, with the drinks now available in more than 65 markets and making its debut in India earlier this year.

Finnish seafood tech company Hailia has released new data showing that fish products made from salmon filleting sidestreams – including heads, fins and frames – contain significantly higher levels of essential nutrients than conventional fillets. According to the analysis, seafood products made with sidestreams can contain up to 20 times more calcium, five times more marine collagen, twice as much iron and ten times more zinc per 100g compared to salmon fillet products. The study also found elevated levels of vitamin D and omega-3 fats. Hailia said the higher concentrations are due to the increased presence of bones and cartilage in the raw materials, which boost calcium and vitamin D content. The company noted that marine collagen levels in sidestream-based products can reach 2g per serving, comparable to many collagen supplements currently on the market. Hailia CEO and founder Michaela Lindström said the findings highlight the opportunity to use parts of the fish traditionally considered low-value to create nutritionally dense, ready-to-eat products. “Our data shows these raw materials can serve a much bigger purpose, not just as traditional ingredients, but as a natural source of nutrients like marine collagen that are increasingly sought after in global wellness markets in supplement form,” she said. The company also pointed to iron as a growing nutritional concern, particularly for women. Hailia’s analysis indicates that salmon heads, frames and fins contain double the iron content of fillets, suggesting sidestream-based products could help address iron deficiency while improving resource efficiency in seafood processing. CTO and co-founder Otto Kaukonen said the results mirror past trends in other food sectors. "Traditional processing has prioritised fillets, even though the heads, frames and fins contain much higher levels of collagen, calcium and iron. With Hailia’s technology, we can finally unlock the full nutritional potential of these parts," he added. Hailia’s technology converts fish sidestreams into ready-to-use food products, expanding their application beyond small pelagics and salmonids to a wider range of species. The company said the approach allows processors to add value to low-yield raw materials while meeting demand for nutrient-rich, sustainable seafood.

Diageo has announced a £5 million investment over the next five years to restore up to 3,000 hectares of degraded peatland across Scotland. The initiative, delivered in partnership with environmental group Caledonian Climate, aims to boost carbon storage, enhance biodiversity and improve water management in key landscapes critical to the Scotch whisky industry. Peat, which gives many Scotch whiskies their distinctive smoky flavour, plays a vital environmental role beyond whisky production. Healthy peatlands act as natural carbon sinks and help regulate water flow and quality, a crucial factor given that water is the number one ingredient in Scotch. However, many of Scotland’s peatlands have become degraded, releasing carbon and threatening local ecosystems. Ewan Andrew, president of global supply and chief sustainability officer at Diageo, said: “Restoring and protecting Scotland’s peatlands is essential to addressing climate change, protecting biodiversity and reducing carbon emissions“. “We’re taking a multi-pronged approach through restoration, innovation and collaboration, to restore many times more peat than we use, ensuring the smoky character of Scotch can continue sustainably for generations.” The restoration programme will be managed by Caledonian Climate, working with scientific experts, landowners, NGOs and community partners. Monitoring will focus on carbon sequestration, biodiversity and water resilience, with Wetlands International providing impact measurement support. Freddie Ingleby, managing director at Caledonian Climate, said: “By bringing together a wide range of stakeholders, this initiative will accelerate peatland restoration at scale across Scotland“. Projects will also explore opportunities to combine private investment with public funding, such as the Scottish Government’s Peatland Action Fund, and will include partnerships with organisations such as the RSPB on the Oa nature reserve on Islay, a site that holds particular importance for the whisky industry. “We’ll take a science-led approach, sharing learnings across the sector to advance understanding and drive nature recovery,” Ingleby added. Alongside the restoration efforts, Diageo is taking steps to reduce its own reliance on peat in the whisky-making process. Innovations in malting operations have already improved peat-use efficiency by 5% since trials began in spring 2024. The company is also investigating technologies to recirculate peat smoke in maltings and exploring whether peat displaced from other industries, such as energy infrastructure projects, could be repurposed for whisky production. These projects form part of Diageo’s broader science-based approach to resource efficiency and its ambition to share learnings across the Scotch whisky sector. Coenraad Krijger, CEO of Wetlands International, added: “Healthy peatlands are extraordinary climate champions. This collaboration will restore huge areas of degraded Scottish peatlands for the benefit of people, nature and climate, and we hope it inspires others across the industry to follow suit.” Diageo’s investment reflects a growing recognition across the whisky industry that sustainability is inseparable from quality and long-term viability. With climate change posing risks to water availability, raw materials and iconic landscapes, the restoration of peatlands stands as both an environmental and strategic imperative.

Döhler has partnered with US nutraceutical manufacturer VitaWorks, aiming to expand innovation across North America’s health and functional nutrition industry. The two companies will combine their strengths to provide customers with next-generation nutrition solutions through enhanced formulation, blending and packaging capabilities. Döhler brings its expertise in natural speciality ingredients – including flavours, colours, botanical extracts and functional ingredients – while VitaWorks will share its manufacturing and formulation capabilities. Together, they aim to deliver agile, science-backed and clean label nutrition solutions designed to meet rising consumer demand for ‘effective, natural and transparent nutrition’. VitaWorks operates two facilities in Fairfield, New Jersey, and Tempe, Arizona. As part of the agreement, Döhler is partnering with VitaWorks on a cutting-edge blending and processing facility. The plant will focus on novel flavour and powdered delivery systems, significantly expanding on-site development capacity and accelerating product innovation for North American customers. The partnership will also establish a West Coast Development Lab, creating a collaborative hub for concept-to-market product creation. Customers will gain access to an expanded range of dosage and packaging formats, including tablets, capsules, soft gels, powders, gummies and liquids – all supported by full turnkey services from formulation through final packaging. VitaWorks and its affiliated manufacturing companies – including its nutritional gummies business Gummy Works, and liquid ingestibles specialist Celmark Labs – are led by founder and CEO Keith Frankel. Paul Graham, president of Döhler Americas, said: “Keith Frankel has continually raised the bar for quality, innovation and leadership within the supplement industry. Our collaboration with his team and manufacturing platform represents a powerful step toward enabling faster, smarter and more sustainable nutrition innovation across North America.” Frankel commented: “Döhler’s reputation for scientific rigour and natural innovation aligns perfectly with our mission. By combining Döhler’s world-class ingredient technologies and formulation expertise with our manufacturing network’s operational strength, we’re redefining what’s possible in the development and delivery of functional nutrition products.”

Coffee Mate is expanding its Harry Potter-inspired line with the launch of new Butterbeer-flavoured creamers and cold foam. The line includes three products: Butterbeer-flavoured creamer; Butterbeer zero-sugar flavoured creamer; and Butterbeer-flavoured cold foam. The range features butterscotch, cream and caramel notes and marks the first time Butterbeer-flavoured creamers and cold foam will be sold nationwide in the US. Amanda Zaydman, Nestlé's director of brand marketing for the coffee and beverage division, said: “With the launch of our Harry Potter Butterbeer Flavoured Creamers and Cold Foam, we’re inviting fans to transform their daily brew into something truly enchanting. Our ongoing partnership with Warner Bros Discovery Global Consumer Products continues to inspire us to bring the flavours of the wizarding world to life in new ways, blending beloved storytelling with the Coffee Mate passion for flavour innovation." Products will roll out at select retailers in December, with wider national availability from January 2026. Pricing is set at $4.49 for a 28oz creamer and $5.49 for a 14oz cold foam canister.

Oatly has launched Oatly Baristamatic, a newly developed oat drink created specifically for automated coffee machines. The drink is designed to help coffee machines operate more smoothly without compromising on the popular taste of Oatly’s best-selling Barista Edition. It optimises machine performance by reducing the risk of sedimentation in milk containers, supporting overall machine flow. The beverage has been developed using the original Oatly Barista recipe, delivering the same functionality but with a slightly higher fat content (3.2g vs 3g) to help support foam stability and a lower viscosity to allow better flow through automated machines. Oalty Baristamatic is also fortified with vitamin D, B12, riboflavin and calcium. Like the rest of the brand’s range, it is soya-free and free from added sugars, sweeteners, emulsifiers, stabilisers, colours and artificial flavours. Bryan Carroll, general manager at Oatly UK and Ireland, described Oatly Baristamatic as a “breakthrough” innovation that has been tested and approved by coffee machine manufacturers. “It delivers all the versatility of the classic Barista Edition – hot or cold, smooth or frothed – while supporting coffee machine performance,” he continued, adding that the drink ensures a “smoother experience for both machine and human,” whether the coffee is made by a barista or poured from an automated machine at a service station. Baristamatic is available now directly from Oatly or from major wholesalers in January 2026.