Bühler has announced the launch of CompactMix, a new solution for spreads, fillings and coatings in chocolate and confectionery production. The solution combines mixing and grinding technologies designed to deliver precision fineness, consistent quality, flexible production capacity and high-energy efficiency. Its capabilities range from producing soft praline centres to coatings for snack bars and ice cream. The system responds to growing demand for on-the-go products, such as filled biscuits, wafers and snack bars, providing a production solution that offers the flexibility to handle a wide variety of recipe applications. Bühler noted that the significant price volatility in cocoa markets has also meant manufacturers are increasingly turning to chocolate alternatives that allow for a greater range of formulations without compromising taste and quality. CompactMix brings together the Swiss tech company’s ShearMix mixing system with a spiral agitator for fast, uniform mixing, and the Aurora ball mill to reduce particle size. This combination aims to ensure optimal mixing and refining performance, forming the basis for product consistency. According to Bühler, the system delivers uniform textures with particle sizes below 20 microns, resulting in a smooth mouthfeel. It also handles everything from low-fat to high-fat recipes, giving producers full flexibility in chocolate mass production while consuming up to 30% less energy than conventional models. The solution enables fast product changeovers with minimal waste and cleaning time under two hours. It features a hygienic, fully enclosed design to support global food safety standards, and its modular scalability – from 400 kg/h to 3000 kg/h – make it well-suited to both small-scale and industrial production. In regions with consistently high temperatures – such as Africa, South Asia and the Middle East – maintaining the stability of chocolate products during storage and transport is challenging. Traditional chocolate melts easily, affecting both product quality and shelf life. CompactMix produces chocolate-based masses designed for thermal stability, using recipes that combine alternative fats and tailored textures. As a result, products have higher melting points and stronger structures, ensuring quality and taste is not impacted in warm-climate markets. CompactMix is also equipped with digital solutions that give manufacturers full control over production. Real-time monitoring, recipe management and smart control features enable manufacturers to optimise consistency, reduce waste and ensure each batch meets the desired fineness and taste profile. CompactMix integrates into Bühler’s complete chocolate processing line – from raw material handling and mixing to grinding and moulding. In Bühler’s R&D centres, customers can develop and test new recipes, optimise process parameters and evaluate machine performance under real production conditions. Skeljzen Nesimi, head of product management for chocolate and coffee at Bühler, said: “With CompactMix, we are not just launching a new solution – we are enabling our customers to rethink chocolate production”. “From raw ingredients to finished products, Bühler provides the technology and expertise to support every step of the process, helping customers craft the chocolate of the future, delicious and affordable.”

Tillamook County Creamery Association (TCCA) has partnered with Japanese condiment producer Kewpie to release a limited-edition spread combining butter and mayonnaise. Named Butternaise, the product blends Tillamook Extra Creamy Unsalted Butter with Kewpie’s Organic Mayonnaise and added spices. It was developed by Tillamook’s executive chef of culinary development, Josh Archibald, as part of the company’s work on improving the texture and flavour of grilled cheese sandwiches. The spread will be available in limited quantities from 6 November through Tillamook’s online store.

Chocolate giant Barry Callebaut has today (5 November 2025) announced a long-term partnership with Planet A Foods, a start-up innovating in sustainable cocoa-free chocolate alternatives. The partnership aims to meet the growing consumer demand for sustainable chocolate solutions without cocoa – though Barry Callebaut has affirmed that cocoa remains at the core of its business and will continue to play a central role in its future. In a press statement, the company said it is navigating volatility in today’s cocoa market with a proactive and diversified approach. Through collaborating with Planet A, it will enhance its portfolio by using sustainable, locally sourced non-cocoa ingredients to shorten supply chains and reduce its environmental footprint, complementing the group’s broader sustainability ambitions. Planet A’s ChoViva brand offers a cocoa-free chocolate alternative solution made from locally available crops, such as sunflower seeds, designed to offer a chocolate-like experience without compromising on quality or taste. The partnership will provide a foundation for global growth for Germany-based Planet A Foods, while supporting innovation on its platform technology. Planet A and Barry Callebaut will jointly strengthen their presence across Europe while accelerating their worldwide expansion, aiming to bring Planet A Foods’ vision of resilient and sustainable food ingredients to consumers and customers around the globe. Headquartered in Munich, Planet A was founded in 2021 and has since launched over 70 products in more than eight countries. The company closed a $30 million Series B funding round last December , and last month expanded its partnership with UK retailer Aldi through the launch of several seasonal ChoViva products. Barry Callebaut, based in Zurich, Switzerland, reported annual sales of CHF 14. 8 billion (approx. $18.3 billion) in fiscal year 2024/25. It produces solutions across the full spectrum of chocolate, cocoa, coatings and non-cocoa alternatives, from sourcing and processing cocoa beans to crafting premium chocolates, fillings and decorations. The company operates more than 60 production facilities worldwide and employs a workforce of over 13,000 people. Christian Hansen, head of global strategy at Barry Callebaut, said: “Through this partnership with Planet A Foods, Barry Callebaut is embracing technology to open further avenues for growth while enhancing our resiliency to today’s cocoa market volatility”. “We are excited about the collaboration with Planet A Foods to shape the future of chocolate solutions together with our customers.” Maximilian Marquart, CEO and co-founder of Planet A Foods, said: “Our goal has always been to scale ChoViva into a global ingredient platform – and this equal partnership helps us do just that”. “By combining Barry Callebaut’s global footprint and capabilities with our innovation, we can scale responsibly and bring more products to markets worldwide, faster than ever.”

The Every Company has secured $55 million in Series D funding to expand manufacturing capacity and advance commercialisation of its precision-fermented egg proteins. The round was led by McWin Capital Partners, through the McWin Food Tech Fund, with participation from Main Sequence, Bloom8, TO.VC, Minerva Foods, Grosvenor Food & Ag, New Agrarian, SOSV, among others. Founded in San Francisco, Every uses precision fermentation to create functional proteins that replicate the performance of conventional eggs without relying on animal agriculture. Its ingredients are already being used across retail, foodservice and online channels, and the company said it will expand availability this month with new products launching in Walmart stores across the US. Every said the investment will support its goal of achieving profitability while growing its footprint in the $270 billion global egg market, with a focus on high-volume applications such as bakery. The company’s technology aims to provide a stable alternative to traditional egg supply chains, which have been affected by avian flu, feed costs and price volatility. Its precision fermentation process produces egg proteins that are free from animal inputs, have an 18-month shelf life, and can be stored in powder form, reducing reliance on refrigerated logistics. Arturo Elizondo, co-founder and CEO of Every, said: “This new injection of capital will allow us to make good on our promise of making products that are accessible to everyone – in every state, every city and every grocery store. This milestone first close is a powerful validation of our ambitions and we’re grateful for the trust of our incredible investors.” Phil Morle, partner at Main Sequence, added: “Every is proving what this technology can do – real products solving real customer problems, at industrial scale, with a clear path to profitability. Their progress shows how biomanufacturing has matured into a resilient, scalable part of the global food supply chain. This is a massive opportunity to build the next generation of food production.”

PepsiCo has partnered with Griffith Foods and Milhão to launch a direct farmer incentive pilot programme promoting regenerative agriculture in Brazil’s Cerrado region, one of the world’s most biodiverse savannas and a key agricultural production area. The Cerrado produces around 60% of Brazil’s soybeans and significant volumes of corn, but the region faces increasing environmental pressure from deforestation, soil degradation and climate change. PepsiCo identifies the area as one of its highest-impact sourcing regions. The new programme will test a hybrid 'Payment for Practice and Payment for Outcomes' model, compensating farmers both for adopting regenerative methods – such as composting, biological inputs and reducing chemical fertiliser use – and for achieving measurable environmental improvements. Farmers will receive upfront payments to help cover the cost of sustainable inputs and performance-based bonuses for lowering agrochemical use over the growing season. According to PepsiCo, the initiative aims to remove one of the main barriers to adoption of regenerative farming: the financial risk farmers face when shifting away from conventional practices. “By providing direct economic incentives, we’re helping facilitate outcomes such as improved soil health, reduced greenhouse gas emissions, and climate resilience,” said Thais Souza, sustainability lead at PepsiCo Brazil. The pilot will initially cover 7,000 acres, with plans to scale up to 30,000 acres – PepsiCo’s full corn sourcing volume in the region – within three years. The project is co-funded by PepsiCo and Griffith Foods, with additional contributions from Milhão, and represents a total investment expected to reach $1 million by the third year. Nicholas Costa, regional sustainability director at Griffith Foods Central and South America, said the collaboration reflects the company’s broader climate commitments: "This collaboration shows how science, innovation and shared purpose can turn ambition into a positive impact and help nourish both people and the planet". "By sharing costs and aligning on sustainability ambitions, PepsiCo, Griffith Foods and Milhão are demonstrating how competitors can work together pre-competitively with the aim of helping drive systemic change." JP Cavalcanti, senior director and market supply officer at PepsiCo Brazil Foods, added: “This is more than a pilot, it's a blueprint for efforts to transform agriculture in one of the world's most critical regions". The initiative aligns with PepsiCo’s Climate Resilience Platform, an open-access tool that supports agricultural stakeholders in mitigating climate impacts through region-specific, high-impact practices aimed at strengthening long-term supply and farming community resilience.

Luxembourg-based company Lagfin, which owns over 50% of the global drinks giant The Campari Group, has had over €1.2 billion worth of shares seized by Italian authorities amid allegations of tax evasion linked to a corporate restructuring. Italian financial police said shares were confiscated following a year-long investigation into how Lagfin absorbed its Italian operations. Prosecutors allege that Lagfin failed to pay taxes equivalent to the value of the seized shares during the merger process. In a statement, Lagfin said it had “always acted in the most scrupulous respect of any applicable laws and regulations, including Italian tax laws,” and vowed to “defend itself vigorously.” The investigation centres around €5.3bn in undeclared capital gains between 2018 and 2020, on which Lagfin allegedly failed to pay an “exit tax” – a levy applied when companies move their headquarters abroad. Authorities claim Lagfin transferred Italian assets to foreign ownership purely for tax purposes. The Campari Group, which also owns Italian aperitif brand Aperol, has stated that neither the group itself nor its subsidiaries are under investigation. Founded in 1860 by Gaspare Campari, the Campari Group is one of the world’s largest spirit producers, owning over 50 brands and distributing in more than 190 countries. The current seizure does not affect Lagfin’s control of the business.

Cob, a startup aiming to redefine the popcorn category, has debuted its first product line, a corn-free, gluten-free alternative made from sorghum, an ancient grain known for its sustainability and nutritional profile. The launch is supported by a seed round led by tennis player Novak Djokovic, with participation from investors such as Bullish, Daxos, Furthermore and Venrex. “Eating gluten-free shouldn't mean sacrificing taste, texture or nutrition,” said Djokovic. “Cob represents everything I value in wellness, thoughtful ingredients, amazing flavour and accessibility.” Founded by serial entrepreneur Jessica Davidoff, Cob was inspired by her family’s search for corn-free foods after discovering her son’s allergy to corn. Davidoff developed the concept after experimenting with popped sorghum, which she describes as tasting even better than traditional popcorn. Cob’s debut line-up includes four flavour varieties: Cacio e Pepe, Mediterranean Herb, Olive Oil & Pink Salt and Seriously Cheesy. Each Cob variety is designed to deliver all the flavour and crunch of popcorn while offering functional benefits and a cleaner label. Beyond its nutritional appeal, Cob’s use of sorghum offers significant environmental advantages. Sorghum requires minimal irrigation, supports soil biodiversity, and contributes to regenerative agriculture. The brand also emphasises non-GMO, filler-free and preservative-free formulations. “Our goal is to help consumers break their dependence on corn by creating insanely delicious, sorghum-based snacks made the way you’d make them in your own kitchen,” said Davidoff. “It’s simple, craveable food that’s good for you, good for your gut and good for the planet.”

Tetra Pak has today (4 November 2025) announced the launch of its new Automation and Digitalisation (A&D) portfolio, Tetra Pak Factory OS, at the Gulfood Manufacturing event in Dubai. The new portfolio, available globally, aims to support food and beverage producers with modular, open and scalable smart factory technologies, establishing a foundation for ‘AI-ready’ manufacturing sites. It follows a recent study showing that highly automated beverage factories can achieve 20% higher overall equipment effectiveness, 45% less product waste and 20% fewer packaging line stops compared to less automated facilities. However, Tetra Pak noted that many producers are held back from adopting automation technologies by limited digital expertise and difficulty finding holistic end-to-end solutions. Its new Factory OS portfolio has been designed to bridge the gap by combining advanced technologies with F&B expertise, aiming to help manufacturers tackle cost pressures, meet sustainability goals and prepare for AI-driven production. A new data integration platform is at the core of the portfolio, integrating open technologies and analytics with industry standards. It connects equipment and systems throughout the factory, transforming fragmented data into a unified, real-time view. This aims to equip F&B producers with the ability to deliver consistent product quality, enhanced efficiency, reduced utility usage and lower total cost of ownership. The Factory OS portfolio standardises data collection across all equipment, regardless of age or supplier, to ensure full compatibility and scalability. It enables producers to utilise a suite of digital applications for real-time monitoring of materials, quality, production and asset performance. Developed in collaboration with Accenture, the portfolio is supported by a technology ecosystem that includes Siemens, Rockwell Automation and Inductive Automation. Sean Sims, vice president of automation and solutions at Tetra Pak, commented: “Today, food and beverage producers are under enormous pressure. They must deliver more with fewer resources – less water, less energy, less waste – all while maintaining quality and reducing costs.” He added: “Our next-generation portfolio transforms complexity into clarity. By combining contextualised data – the foundation of effective AI adoption – with high-performing equipment automation, Tetra Pak Factory OS gives food and beverage producers the confidence to act decisively in an increasingly volatile market.”

Ajinomoto Foods North America-owned brand Tai Pei has introduced two new single-serve noodle trays to its frozen entrée portfolio: Shrimp Chow Mein and Vegetable Chow Mein. The new products aim to deliver takeout-style flavour and convenience in a microwave-ready format. The chow mein dishes feature sauce-infused noodles designed to replicate wok-fried texture and taste. The Shrimp Chow Mein variety combines shrimp, vegetables and savoury sauce, while the Vegetable Chow Mein includes a mix of ten vegetables – more than double the typical variety found in comparable products, according to the company. Amy Shoemaker, VP of category marketing at Ajinomoto Foods North America, said: "We know our consumers want more from frozen entrées – more flavour, more convenience and more of that craveable, takeout-style satisfaction. Our new Chow Mein offerings are built for exactly that: bold, savory flavor in a fast, single-serve format that delivers value without compromising on taste or satisfaction." The new products, available nationwide in the US for an SRP of $4.18, are made without artificial colours or flavours.

Taylor Farms has announced the acquisition of Natures Way Foods, a UK fresh prepared food manufacturer based in Chichester, England. Natures Way Foods employs around 1,300 people and supplies fresh, convenient food products to retail and foodservice customers across the UK. Following the acquisition, the company will continue to operate under its existing management, executive and employee teams. According to Taylor Farms, the two companies will collaborate to share best practices across quality, innovation, food safety and sustainability, while expanding their range of fresh and healthy products in line with evolving consumer trends. Bruce Taylor, chairman and CEO of Taylor Farms, said: "At Taylor Farms, our mission has always been to deliver fresh, healthy and delicious foods that enhance the well-being and quality of our consumers' lives – and that mission extends beyond North America. We're excited to partner with Natures Way Foods and expand our global footprint, continuing to provide nutritious, high-quality products around the world." Colin Smith, CEO of Natures Way Foods, added: "This is an exciting time for us all at Natures Way Foods. To be joining forces with the globally respected producer Taylor Fresh Foods is testament to our team's exceptional work. Our commitment to delivering exceptional fresh food products for our valued customers remains at the centre of everything we do... Being part of the Taylor Fresh Foods family will enable us to further invest, innovate and share best practice to continue to deliver for our customers." Financial terms of the acquisition were not disclosed. Top image: © Natures Way Foods

European food manufacturer Cerealto, a producer of biscuits, cereals and snack bars, has announced a majority investment in US-based co-manufacturer Fresca Foods. The partnership marks a significant expansion into North America for Cerealto, establishing its first large-scale US manufacturing presence. Following the deal, North America is expected to contribute around 20% of Cerealto’s total revenue. Cerealto CEO Bosco Fonts said: "Partnering with Fresca Foods’ leadership team gives us a strong foothold in the world’s largest snacking market, shifting our business from predominantly European to truly international". Founded and headquartered in Colorado, Fresca Foods is a well-established co-manufacturer producing for US and international brands across snack bars, granola, breakfast cereals, crackers and cookies. Under the new partnership, Fresca’s leadership team remains in place and retains a significant shareholding, continuing to manage day-to-day operations. Fresca CEO Brandon Viar said: “Together with Cerealto, we have the platform, expertise and shared ambition to accelerate growth as the leading co-manufacturing and private label snacking partner. We are truly excited for this next chapter and the opportunities it will unlock for our team members, customers and community.” With continued demand for better-for-you and convenient snacking, the deal will allow both companies to expand their portfolios globally.

Pladis Americas is adding a festive twist to its Flipz portfolio through a partnership with the Elf on the Shelf and Lumistella Company. The collaboration introduces Flipz Elf on the Shelf Sugar Cookie Covered Pretzels, a limited edition flavour to capture the spirit of the festive season. Featuring Flipz signature crunchy pretzels, the new variety has a sugar cookie-flavoured white fudge coating and colourful sprinkles. Shivani Arora, marketing director at Pladis Americas, said: “Flipz Sugar Cookie is our latest holiday limited-edition treat, created to capture the magic and joy of the season. By teaming up with the Elf on the Shelf, we’re bringing consumers a snack that is a little sweet and a little salty – just like the elves.” Available for a limited time in 6.5oz bags, Flipz Elf on the Shelf Sugar Cookie Covered Pretzels are available across the US.