By 2050, feeding a global population will demand a transformation in food production – one that maintains soil health, biodiversity and economic resilience. A key solution is regenerative agriculture, something that is gaining momentum across Europe, as demand for sustainably sourced food rises and supply chain issues increase. Candy Siekmann, director of climate smart Ag origination at ADM, explains how collaborations can help farmers implement sustainable practices and bring regenerative agriculture to their farms and help create a resilient global food system. By 2050, the world’s population is expected to reach 10 billion – presenting one of the most pressing challenges of our time: how to build a resilient food system that can feed a growing world. Meeting this demand requires a transformation in food production – ensuring that our soils remain fertile and our farms economically resilient for generations to come. Regenerative agriculture offers a pathway to this transformation. It is an outcome-based farming approach that protects and improves soil health, biodiversity and water resources and increases value for farmers. It encompasses practices like reduced tillage, cover cropping and responsibly managing inputs – grounded in the understanding that no two farms are alike. Momentum is building across Europe, with regenerative agriculture increasingly recognised as a vital strategy for building a more resilient food system. Consumers are helping to drive demand, with 54% of consumers in EMEA more likely to purchase foods and beverages from companies that practice regenerative agriculture and 64% of global shoppers actively seeking out products from companies that support farmers and local communities. But scaling regenerative practices will require something just as essential as the soil itself: partnership. From agronomic support to food manufacturers, strong collaboration across the value chain is essential to connect farmers with the financial resources, technical expertise and market access they need to adopt and sustain regenerative practices. It all starts with the farmer Farmers have always been stewards of the land, striving to do what is right for their livelihoods, their families and their communities. Supporting them means meeting them where they are, recognising the diversity of their operations. There are important structural and cultural differences between farming in Europe and North America. These shape how regenerative agriculture practices are adopted in each region. In Europe, farms are often more diverse, with cropping systems that vary widely – from smaller, family-run operations in the west to expensive agricultural holdings in the east. In contrast, US farms tend to be larger and more specialised, often focused on a narrower range of crops. European crop rotations have a stronger emphasis on winter crops, such as conola, wheat, barley and rye, compared to spring crops like corn, soybeans and oats that dominate in the US. These distinctions influence not only the agronomic strategies farmers use, but also how they tailor regenerative practices to their local soil. Despite these differences, one thing remains constant: farmers don’t want to do it alone. They value practical support, trusted guidance and a clear sense of how new practices will benefit their operations. That’s why solid agronomic advice and hands-on training need to be the cornerstone of any regenerative agriculture programme. In Poland, for example, ADM works with Biospheres to provide a full training programme for farmers. The journey for participating farmers starts with on-farm assessments followed by regular training sessions on topics such as sustainable farm economics and soil fertility. Beyond training, such programmes encourage collaboration and knowledge sharing. Field visits and peer-to-peer exchanges provide forums to share experiences, explore new techniques and build a network of support rooted in practical knowledge. Data-driven collaboration As consumer demand grows for more regenerative farmed products, verifying the use of practices further up the supply chain and measuring the impact is essential. Technologies like data analytics, satellite imaging and other innovations provide farmers with valuable insights to monitor their progress and refine their on-farm practices. Working with technical partners is also important. These partnerships are designed to benefit farmers as much as the wider supply chain. Growers receive regular feedback on key performance indicators, including yield, empowering them to benchmark their progress and make data-informed decisions. The power of upstream partnerships One of the most critical needs in scaling regenerative agriculture is better access to financial incentives that give farmers confidence to invest. In the agricultural value chain, we must play a central role in connecting farmers with major global food companies, which are essential partners in driving sustainable practices and delivering value to consumers. The road ahead As regenerative agriculture continues to gain momentum across Europe, one thing is clear. No single actor can drive this transformation alone. Achieving meaningful change requires strong, cross-sector partnerships built on trust, shared purpose and practical collaboration. And at the heart of this movement are the farmers – scaling regenerative agriculture begins with empowering them.

US-based natural energy drink brand Gorgie has added a limited-edition seasonal flavour to its line-up: Cranberry Party Pop. The drink aims to capture the essence of the holiday season with flavours of tart cranberry and crisp apple. It is described as a ‘refreshing and festive’ combination, launched exclusively at Target nationwide from 6 November 2025. All of Gorgie’s products are designed to deliver bold flavours and functional benefits, containing 150mg of green tea caffeine alongside biotin, B vitamins and l-theanine. Gorgie aims to redefine energy drinks as ‘fun, functional and culturally collected’ with its better-for-you approach and playful brand personality. The new cranberry flavour’s can features an iridescent, checker-print pattern inspired by a silk scarf, with the launch also including a limited-edition merch line to extend the packaging’s playful design into wearable fashion pieces. Michelle Cordeiro Grant, founder and CEO of Gorgie, said: “Cranberry Party Pop is designed to bring a little sparkle and joy to every moment this season. Whether you're running errands, prepping for a party or just need a holiday pick-me-up, this flavour is all about fun, festive energy without compromise!" Cranberry Party Pop will be available for a limited time at Target stores across the US.

The functional and fortified beverage sector is no longer a niche space, but one that is driving mainstream demand as consumers increasingly seek products that support health, convenience and lifestyle without sacrificing taste and indulgence. With functional beverages now achieving margins higher than traditional drinks, it is a category that forward-thinking investors will want to be a part of. Ivanka Skrypnichenko, Tetra Pak’s global category manager, explains why there has never been a better time to invest in nutritional and functional beverages. Opportunities for untapped growth in the food and beverage sector are rare, but when they do arise, they demand swift action. Functional beverage products reached a global volume of 17.4 billion litres in 2023, and the market shows no sign of slowing. The European market for meal replacement products alone is projected to grow by over 7% between 2024 and 2033, to $3.91 billion. Fortified products and food supplements are no longer just the preserve of athletes – consumers across generations are choosing them for immunity, cognition, digestive support and more. Beyond that, the boundaries of products in this category keep expanding – functional drinks provide nutrients, fuel with energy for a day, replace or complement meals and offer flavour/texture experiences. This reflects a broader shift: today’s consumer is not defined by age or lifestyle, but by mindset. Studies show that over half of global consumers say they are mindful of their well-being and actively seek products that make wellness-related claims. As these health-focused consumers become more interested in transforming their lifestyles, they are turning to meal replacements, special nutrition products and protein shakes that supplement their nutritional needs. The evolving landscape of functional and fortified products presents a significant opportunity for beverage manufacturers to differentiate and grow. Our experience has shown us that success will lie in identifying unmet needs, understanding evolving consumer priorities and exploring how technology can enable new product formats and experiences. Those able to navigate these shifts stand to gain a meaningful advantage in a fast-moving category. The profit potential The business case for food supplements and nutritionally enhanced products is stronger than ever. Research suggests a surge of interest for food supplements and products with nutritional benefits: 74% of consumers look for active claims when purchasing food and drink, and 88% are willing to pay more for healthier options. This demand brings an increase not just in potential revenue, but in potential profitability, with functional beverages achieving margins up to an impressive 800% higher per litre than traditional beverage categories. For the F&B industry, this presents a compelling opportunity to enhance both growth and return on investment by delivering products that offer clear, tangible value to health-driven customers. Innovation is key Consumers are increasingly drawn to products that support, among others, energy, hydration, focus and improved cognition. To meet these wellbeing-focused expectations, producers are innovating to deliver nutrients without compromising product taste, texture or stability, creating a dynamic space for formulation and packaging advancements. Technologies like precision micronutrient dosing are enhancing accuracy and consistency, especially in protein-enriched products where ingredient behaviour can be complex. Success in this space requires investment and focus on proteins that are pure, soluble, neutral-tasting tasting and stable, key to achieving mainstream appeal. But while nutritional value, convenience and enjoyment are all key factors, they must be tailored to the market. Our teams have found that tastes and preferences in different geographical locations play a role in consumer adoption. For example, customers in Asia often prefer thicker, smoother and creamier textures, whereas European consumers generally prefer more natural, less processed textures. Meanwhile, in America, sweeter and indulgent textures are more popular. For RTD products, an enjoyable mouthfeel is often an important factor in whether consumers adopt a product, and so, it should be considered as important as ingredient and flavour combinations. Manufacturers can use science and technical expertise to formulate products with exact flavour profiles and characteristics needed to capture the attention of individual markets. For businesses, getting the sensory profile right means reducing trial-and-error costs and increasing repeat purchases. Convenience is just as important and has become a decisive factor, particularly for individuals navigating increasingly active and fast-paced routines. Products must integrate seamlessly into consumers’ daily routines. This means formats that are pre-dosed, portable, easy to consume on the go and require minimal or no preparation and clean-up. Whether it’s a protein-enriched drink consumed post-workout, an energy boosting snack between meetings or a nutritional beverage enjoyed during a commute, convenience is a key factor. The more intuitively a product fits into existing habits, the greater its potential for repeat purchase and long-term brand loyalty. Emerging formats like ready-to-drink solutions are designed to meet and exceed these expectations by making daily nutrition accessible for everyone. As competition in the food supplement and nutrition market intensifies, differentiation is essential. Winning products will combine scientifically supported benefits with convenient, consumer-friendly formats. From concept to commercialisation As demand for nutritional drinks accelerates, the opportunity for brands willing to innovate is both clear and commercially compelling. Success will require not just a winning idea – it must be supported by precise formulation and a nuanced understanding of consumer needs across markets. Partnering with a company with a strong heritage in product development can help reduce the risks of entering a burgeoning market. For forward-looking brands, the chance to lead this growing category is ready to be taken.

Founded in 1993, Sant Aniol has always operated with a focus on sustainability, striving to preserve nature and make the world a better place to live. Among the many innovations introduced are its striking PET bottles, inspired by the volcanic rocks of the Garrotxa region and produced by an EBS 8 KL Ergon stretch-blow moulder equipped with the ReduxAir system to reduce energy consumption. Bottles with a volcanic spirit Sant Aniol PET containers feature a distinctive and elegant design that conveys the unique qualities of the water whose spring is located within the Natural Park of Garrotxa, at a depth of more than 120 metres, in a place characterised by sedimented lava and volcanic rocks that give the water its purity and excellent qualities. SMI solution for Sant Aniol Food companies are increasingly committed to the green and digital transition, placing the well-being of consumers and employees at the centre of their production processes. For Sant Aniol, the environment is a primary asset to be safeguarded, and to achieve this goal, the company relies on next-generation technologies that maximise energy efficiency. Building on the supply of its first-generation SR 8 stretch-blow moulder 15 years ago, Sant Aniol has once again turned to SMI for the installation of the new EBS 8 KL Ergon model, designed for the bottling line of natural water in 0.33-litre, 0.5-litre and 1.5-litre PET containers. Environmental benefits The EBS 8 KL Ergon stretch-blow moulder, installed at the Girona plant, is fitted with stretch-blow moulds equipped with the special 'ReduxAir' bottom, which, through special technical and design measures, allows the air between the outer walls of the bottle and the surface of the mould to be released more quickly, making it possible to produce rPET/PET containers with lower air pressures, especially: 0.33-litre containers at 15 bar air pressure 0.5-litre containers at 17 bar air pressure 1.5-litre containers at 25 bar air pressure This makes it possible to reduce the use of a high-pressure air compressor, significantly lowering electricity consumption. Sant Aniol line Energy efficiency benefits The EBS 8 KL Ergon stretch-blow moulder supplied by SMI is equipped with an energy counter with a digital LCD display, which, through the control of energy consumption, enables the optimisation of the operational efficiency of the plant. The counter installed on the machine is used to record and display, alternately, electricity consumption, voltage, current and power over a given period. Thanks to these devices, the solutions supplied by SMI can leverage the services offered by the platform SmyIoT, an interactive database that remotely collects, verifies, processes and enhances all operating parameters of the plant, both at the level of individual machines and across the entire production line. This allows users to improve operational efficiency and energy performance across all processes, schedule maintenance interventions and reduce overall production costs. Energy: Saving benefits The EBS 8 KL Ergon stretch-blow moulder is characterised by the presence of an innovative preform heating oven that is extremely compact and equipped with an aluminium diffuser that ensures optimal temperature control to prevent overheating. The energy costs for the production of bottles are also reduced thanks to the presence of energy-efficient IR lamps and heat-reflecting panels equipped with ceramic elements. The stretch-blow moulding module is equipped with a high-efficiency two-stage air recovery system, called AirMaster, which recovers the air from the blowing circuit and thus ensures a significant reduction in compressed air consumption and significant energy savings, thanks to the reduced use of the high-pressure compressor.

Plant-based food company Sunflower Family has announced the debut of its product range in the UK: a new line of protein products made from 100% sunflower seed protein. The clean label offerings aim to provide nutritious, tasty and sustainable food options that are also free from major allergens, such as soya and gluten. Each product in the range is made using organic, de-oiled sunflower seed protein – a sustainable byproduct of sunflower oil production. This process minimises food waste, aligning with a circular economy approach while also boosting the final product’s nutritional profile. The new line includes Sunflower Mince, Chunks, Bolo Mix and Burger Mix, aiming to meet demand for versatile plant-based meat alternatives with simpler labels. The Mince is positioned as a versatile mince meat alternative, while the Chunks can be used across dishes such as stews and curries. Meanwhile, the dry Burger mix can be used to create meat-free burgers, and the dry Bolo Mix to create a vegan bolognese sauce.

Angel Yeast has inaugurated its new, automated yeast protein production line at the Baiyang Biotechnology Park in Yichang, Hubei, China. The facility has an annual production capacity of 11,000 tons of high-purity yeast protein, with a protein content exceeding 80%, and capacity has the potential to expand in the future. Angel Yeast – which is headquartered in China, with 33 facilities in total across the globe – said the milestone marks a key step in meeting growing demand for sustainable protein worldwide. It highlighted the growing priority of protein innovation across the food sector, with leading companies integrating multi-functional protein solutions into their product portfolios. Angel Yeast’s protein is produced using advanced bio-fermentation technology. The new production line integrates modern control technologies, enabling full-process automation through fermentation, autolysis, separation and drying. It provides an end-to-end production system encompassing raw materials, packaging and warehousing. The entire manufacturing process takes place in controlled fermentation tanks, making it independent of climate, season or location. This enables efficient year-round production. The company’s yeast protein product, AngeoPro, received FoodBev Media’s ‘Best Ingredient Innovation’ award in the 2025 World Food Innovation Awards. It is described as a versatile solution that is rich in complete amino acids and dietary fibre, with a clean taste profile that is free from off notes and enables direct consumption or blending with plant proteins like soya. It can also be blended with whey for hybrid applications. Li Ku, general manager of Angel Yeast’s Protein Nutrition and Flavoring Technology Center, said: “As global priorities continue to shift toward health, nutrition and sustainability, we see unprecedented market potential for yeast protein”. “We will continue to accelerate production expansion to deliver more innovative, high-quality and dependable yeast protein solutions to customers and consumers worldwide and help drive a more sustainable future for the global food industry.”

UK coffee brand Grind has entered the canned cocktails market with the launch of a new RTD espresso martini, available at Waitrose and WHSmith. Grind was born in 2011 following the opening of its first café in Shoreditch, East London. The brand has served nearly a million espresso martinis in its coffee shop since then, and is now bringing the signature cocktail into the RTD space. According to Grind, its new RTD cocktail offers a ‘smooth, sweet and rich’ finish, delivering bar-quality taste for consumers on-the-go. Available ahead of the festive party season, the can is also being sold in Grind’s restaurants and coffee shops as well as online and via selected retailers. Grind’s mission is to ‘change the way we drink coffee for the better,’ aiming to make craft coffee more accessible to more people in more places. Its speciality coffee can be found online through its DTC business, as well as in UK supermarkets and through partnerships with Soho House and British Airways. The brand focuses on ethically sourced coffee from sustainable farms, and has set up The Better Coffee Foundation – a charity aiming to reverse the environmental damage done by the wider coffee industry. It has introduced products such as home-compostable coffee pods and plastic-free packaging, and recovered over 120,000kg of plastic from the ocean in 2023 and 2024.

Tate & Lyle has reported 'disappointing' first-half results for the six months ending 30 September 2025, as market demand weakened across key regions, particularly North America. However, the global ingredients supplier said its newly combined business with CP Kelco is driving strong customer engagement and building a significantly expanded pipeline of growth opportunities. Group revenue declined 3% to £1.024bn, reflecting lower volumes and pricing pressures across several markets. Despite near-term economic headwinds, Tate & Lyle highlighted strong early traction from the CP Kelco combination, which officially began operating as a single business on 1 April 2025. Customer interest has been driven by the combined company’s expanded portfolio across sweetening, mouthfeel and fortification solutions, something Tate & Lyle said is increasingly in demand as food and beverage manufacturers reformulate for health, nutrition and sustainability. To accelerate top-line growth, Tate & Lyle announced a number of targeted investments across customer-facing and technical teams. These included expanding its applications, sensory, nutrition science and process development teams; faster rollout of its 'mouthfeel solutions chassis,' with ten already launched and ten more in development; and approximately £8 million in new digital and AI-driven tools, including a generative AI platform to improve technical and scientific insights. The company said it will 'accelerate productivity' across the entire group, with its five-year productivity savings target to 31 March 2028 increased by $50 million to $200 million. The Americas region, which generates half of Tate & Lyle’s revenue, reported a 2% decline, with the beverage, bakery and snacks categories in North America being particularly affected. Revenue in Europe, the Middle East and Africa dropped 6%, driven by lower pricing under renewed customer agreements and ongoing softness in the bakery and snacks category. Bulk sweetener pricing was also pressured by declining European sugar markets. Asia Pacific remained stable, with growth in China and North Asia offsetting tariff-related headwinds. Adjusted EBITDA in the region climbed 19% thanks to cost efficiencies. Nick Hampton, CEO, emphasised the long-term opportunity despite current pressures. He commented: “With our growing pipeline of new business opportunities, the power of the combination is clear. Our focus is on execution, delivering for our customers and growth.”

Lactalis USA is expanding its functional dairy portfolio with the launch of :Ratio Pro-Fibre, a new snack for the yogurt aisle formulated to meet consumer demand for protein, fibre and GLP-1 users. The product brings 20g of protein, 10g of fibre and zero added sugar per serving, positioning it as a convenient option for shoppers seeking nutrient density without compromising taste. According to the company, the new line aims to help address the widespread fibre gap in US diets while complementing the strong consumer interest in high-protein foods. “Consumers today are looking for foods that do more and deliver benefits they really need,” said Kerry DeLaney, CEO of Midwest Yogurt, a division of Lactalis USA. “Whether you’re looking to amp up your protein intake or are part of the growing GLP-1 community, :Ratio Pro-Fibre offers a convenient way to stay on track.” The line debuts in four flavours: Vanilla, Blueberry, Lemon Meringue and Piña Colada. Each cup provides the fibre equivalent of roughly two and a half cups of cooked oatmeal and triple the protein of an egg, alongside calcium and vitamin B12. “Protein and fibre are two of the most top-of-mind nutritional macros for consumers,” added Shea Allred, head of North America sales at Midwest Yogurt. “With :Ratio Pro-Fibre able to deliver on both, we're seeing significant enthusiasm from retailers.” The product rolls out nationwide with a recommended price starting at $1.66.

UK honey brand Hilltop is expanding into the condiments aisle with the launch of its new hot honey range, introducing Peri-Peri and Smoky Chipotle varieties. The new line follows the success of Hilltop’s Original Hot Honey, which, according to the company, became Tesco’s top-performing honey NPD after launching in 2024. Made with 100% natural ingredients, the new Peri-Peri and Smoky Chipotle Hot Honeys are designed for drizzling over pizza, chicken, tacos or vegetables, combining the brand’s signature natural honey with bold, spicy flavours. Scott Davies, founder of Hilltop Honey, said: “Customers are looking for bold, adventurous flavour experiences but don’t want to compromise on health. They are looking for clean label, natural products like hot honey, which boasts 100% natural ingredients." "Our new range taps into both trends, brings excitement to the condiment category, showcases the versatility and natural properties of honey and most importantly, attracts new younger shoppers.” Hilltop’s Peri-Peri and Smoky Chipotle Hot Honeys will be available exclusively at Tesco stores nationwide from this month, priced at £2.75 for a 350g squeezy bottle.

The Magnum Ice Cream Company (TMICC) has concluded that the chair of Ben & Jerry’s independent board ‘no longer meets the criteria’ to serve, following an internal investigation conducted by external advisors. The findings add a fresh layer of tension to a long-running dispute between Magnum and Ben & Jerry’s as parent company Unilever prepares to spin off its ice cream division in early December. Until the spin-off is complete, both Ben & Jerry’s and TMICC remain under Unilever ownership. In a securities filing earlier this week, TMICC did not disclose the details of the investigation but said it had informed the Ben & Jerry’s board of the results and would ‘consider its options depending on the response’. The filing states: “The Group has taken a pro-active approach to finding common ground with the Ben & Jerry’s Board and its members to avoid future conflicts of the type that have arisen in the past. However, following investigations commissioned by the Group and conducted by external advisers, in the opinion of the Group, the current chair of the Ben & Jerry’s Board no longer meets the criteria to serve as a member“. Currently, Ben & Jerry’s chair is Anuradha Mittal, founder and executive director of the Oakland Institute. As chair, Mittal has played a central role in steering the brand’s social mission, including statements on Gaza, which have caused tension with Unilever. The brand recently lost one of its co-founders, Jerry Greenfield, who stepped down following continued disputes with the parent company . Additionally, earlier this year saw the departure of its CEO, who Greenfield and co-founder Ben Cohen accused Unilever of removing due to differing political views . In the filing, TMICC warned that further disputes could expose the company to additional lawsuits and reputational harm. The company noted that while it does not expect the matter to materially affect operations, it could lead to “reputational damage, consumer boycotts, investor claims or adverse shifts in consumer behaviour “. Despite the filing, it is unclear how TMICC could remove the brand’s chair. Under the merger agreement signed in 2000, an independent board was established, with a majority vote required to replace members. The dispute between Ben & Jerry’s and its parent company dates back to 2021 over plans to cease sales in Israeli-occupied territories. The brand’s remaining co-founder, Cohen, recently announced that he intended to independently launch an ice cream to raise funds and awareness for Palestine . Earlier this week, Unilever announced that it expected the demerger of its ice cream business to be completed on 6 December 2025, following a delay due to the US federal government shutdown. While the timeline could still be subject to change, Unilever expects to complete in early December, with admission of the TMICC shares to listing and trading, and the commencement of dealings in shares on 8 December 2025.

The Competition and Markets Authority (CMA) is proposing to accept remedies offered by Greencore with regards to its proposed acquisition of fellow food group Bakkavor, bringing the deal closer to completion. The proposed £1.2 billion deal – which would bring two major convenience food manufacturers under the same ownership – faced a preliminary assessment by the CMA, with the first inquiry launched this summer. The inquiry aimed to assess whether the merger could lead to a substantial lessening of competition in any market for goods or services in the UK. Last month, the CMA revealed the findings of its Phase 1 investigation , stating that the merger could significantly reduce competition in the supply of own-label chilled sauces, such as pasta and stir-fry sauces. It would position the combined entity as one of the largest suppliers in the UK market. To resolve the CMA’s concerns, the businesses offered remedies – specifically, Greencore offered to sell its only chilled sauce and soups manufacturing plant in Bristol, UK. In a statement released today (7 November 2025), the CMA said it believes this could resolve its competition concerns. It will now consult on the composition of the package and the potential deal, but has proposed to accept the remedies. Joel Bamford, executive director of mergers at the CMA, said: “The cost of our weekly shop matters to us all, so we must take decisions that ensure there is effective competition helping to keep product prices as low as possible on supermarket shelves. Our assessment found Greencore’s deal to buy Bakkavor could raise prices at the till.” Bamford added: “Following close engagement with Greencore and Bakkavor we’ve secured remedies which we believe have the potential to address our competition concerns – so we have accepted the remedies in principle today and will now work to towards a final resolution”. Greencore is a major manufacturer, supplier and distributor of convenience food in the UK, while Bakkavor is a multinational producer and supplier of fresh prepared foods across the UK, Ireland and the US. Both businesses sell their products to retailers such as Tesco, Marks & Spencer, Sainsbury’s, Waitrose and Asda. The CMA noted that the only other substantial competitors in the chilled sauces space are 2 Sisters Food Group and Billington Foods, both of which are perceived as weaker rivals. In the Italian markets for chilled ready meals and salads, the CMA cleared the merger last month, citing sufficient competition dynamics in those categories. Following today’s update, the transaction is likely to complete in early 2026, following formal acceptance of the remedies and full regulatory clearance. The deal will create a leading player in the market, with combined revenues nearing £4 billion.