Todd Cunfer The Campbell’s Company has announced the appointment of Todd Cunfer as executive vice president and chief financial officer, effective October 20 2025. Cunfer, who brings over 25 years of extensive experience in the food and consumer packaged goods sectors, will report directly to president and CEO Mick Beekhuizen and will play a pivotal role on the company’s operating committee. Beekhuizen said: “With more than two decades of food industry experience, he brings the expertise and perspective we need at this moment. His proven ability to drive change and deliver superior financial results as a strong business partner will be a tremendous asset to our company." He continued: "Moreover, his deep industry knowledge will be invaluable as we navigate the dynamic operating environment and continue executing our strategy to deliver sustainable, profitable growth”. Cunfer joins Campbell's from Freshpet, where he served as CFO since 2022. His previous experience includes a notable tenure at Simply Good Foods Company and over two decades in various senior finance roles at The Hershey Company. His diverse background equips him with a comprehensive understanding of the financial intricacies within the food industry, which will be crucial as Campbell’s continues to execute its strategic initiatives. In his new role, Cunfer will oversee a broad range of financial functions, including corporate financial planning and analysis, investor relations, and internal audit services. His appointment comes at a time when Campbell’s is focused on enhancing its operational efficiencies and expanding its market presence amid increasing competition in the food and beverage sector. Cunfer succeeds Carrie Anderson, who is departing the company to explore new opportunities. Beekhuizen noted: “I want to thank Carrie for her contributions to Campbell’s. We all wish her the absolute best in her future endeavours.” With a rich history spanning over 155 years, The Campbell’s Company has established itself as a powerhouse in the North American food market, reporting net sales of $10.3 billion in fiscal 2025. The company’s portfolio includes 16 leading brands, such as Campbell’s, Pepperidge Farm and V8.

Spx Flow has launched a new technology, SteamRecycle, aimed at improving sustainability in ultra-high temperature (UHT) processing for the dairy, nutritional and plant-based beverage sectors. This system claims to recover and reuse 100% of the steam generated during the infusion UHT process, potentially reducing carbon dioxide emissions and water usage significantly. The SteamRecycle system enables producers to eliminate the need for fresh steam after start-up, a change that could lead to a reduction of up to 1,000 tons of CO2 emissions annually, based on an operational model of 6,000 hours per year. Additionally, the technology may decrease water recirculation needs by as much as 33 cubic metres per hour compared to conventional infusion UHT systems. Operational mechanism and benefits: Closed-loop system: The technology utilises mechanical vapor compressors to recover low-pressure steam, converting it into high-pressure steam for reuse. This closed-loop approach minimises the reliance on fresh steam, thereby lowering energy consumption and emissions throughout the production process. Cost implications: The integration of SteamRecycle is projected to improve operational efficiency and reduce costs associated with steam and energy use. Spx Flow estimates a payback period of approximately four to five years, contingent on local energy prices. Product quality maintenance: The infusion UHT process is known for its ability to deliver high-quality products with extended run times. The SteamRecycle system aims to preserve these quality standards while reducing energy demands. Gerard Lang, VP of process solutions and strategy at Spx Flow, noted the increasing pressure on food and beverage manufacturers to balance product quality with sustainability. “By recycling steam for greater cost efficiency, producers can continue creating high-quality products and use fewer resources simultaneously,” Lang commented, highlighting the need for solutions that align operational goals with sustainability efforts.

Dissolved Air Flotation (DAF) is a proven and adaptable technology for removing solids, oils and other contaminants from wastewater – and is particularly valued in sectors such as food and beverage for its ability to handle seasonal load variations. Xylem RT Rental DAF systems are specifically engineered to efficiently remove Total Suspended Solids (TSS), Biochemical Oxygen Demand (BOD), and Fats, Oils and Greases (FOG) from wastewater streams. To explore DAF’s role in modern treatment strategies, FoodBev spoke with Mohamed Sameh, business development manager for vertical expansion, water solutions and services at Xylem. Watch our Drinktec 2025 interview below: Mohamed also joined an in-depth technical session with FoodBev Media on tackling wastewater challenges in the food and beverage industry. The full webinar is available to watch on-demand below.

Givaudan has broken ground on a new production facility in Reading, Ohio, marking an investment of CHF 187 million (approx. $215 million). With the new facility, Givaudan says it aims to enhance its operational capabilities in North America, a key market for the company. The new facility, which will occupy 24,000 square meters of a larger 100,000 square metre site, is designed to complement Givaudan's existing infrastructure in the region. According to CEO Gilles Andrier, this project represents the company's largest investment in the US in several years, reflecting the critical importance of this market to Givaudan's broader growth strategy. “This facility is a tangible example of Givaudan’s 2030 strategy in action,” Andrier highlighted, noting the company's goal to strengthen market presence and drive sustainable innovation. The Reading site is poised for future expansion, with plans to integrate advanced technologies aimed at maximising production efficiency while minimising environmental impact. The facility is expected to create over 300 jobs, reinforcing Givaudan's commitment to local economic development and workforce sustainability. Antoine Khalil, president of tasteand wellbeing, added that the expansion is a strategic move to enhance Givaudan's ability to deliver tailored solutions to its North American customers. “By expanding our operational capabilities, we’re positioning ourselves for future innovation,” he commented, underscoring the company’s dedication to providing distinctive food experiences that resonate with consumers. In alignment with its sustainability goals, Givaudan has committed to running the new facility without the use of natural gas, which will significantly reduce greenhouse gas emissions. The project will also incorporate sustainable technologies, including carbon bed filtration, and support community initiatives, such as educational programmes in collaboration with local partners. Construction is set to commence immediately, with the facility anticipated to be operational within 18 months, and partial operations expected to begin as early as 2027. Givaudan currently operates 17 locations across the US and Canada, further solidifying its position as a leading partner in the food and beverage sector.

Welsh meadery and brewery Hive Mind has teamed up with coffee brand Rave Coffee to launch Second Breakfast, a new coffee honey stout innovation. The stout is crafted with seven different malts, Welsh honey, rolled oats and a mix of whole and ground beans from Rave’s signature blend. It brings a light, ‘sessionable’ stout to market for the autumn season, featuring dark roasted character and smooth sweetness balanced with coffee bitterness. The release reflects Hive Mind’s mission to explore honey in new and unexpected ways. It builds on the meadery’s existing line-up, which includes the floral honey pilsner Nectar, the smoked honey porter Big Smoke, and the bee pollen-infused hazy pale The Pollinator.   Kit Newell, co-founder of Hive Mind, said: “This beer celebrates the natural kinship between roasted malt and coffee. Working with Rave was the perfect fit. We share the same commitment to authenticity, quality and flavour innovation.” Newell added: “Collaborations like this aren’t just about brewing a beer, they’re about building connections with other independent makers who inspire us”.

Constellation Brands has announced that its executive vice president and chief legal officer, Jim Bourdeau, will retire in February 2026 after more than a decade with the company. Jim Bourdeau Bourdeau joined Constellation – which produces, imports and distributes alcohol brands including Corona, Modelo and Robert Mondavi – in 2014 as senior vice president, general counsel and corporate development, playing a central role in the company’s transformational mergers and acquisitions, as well as its ongoing beer production expansion in Mexico. His tenure also saw significant shifts in Constellation’s strategy and brand portfolio evolution as the company strengthened its position in the US premium beverage market. “Jim has been a trusted advisor and integral member of Constellation’s leadership team over the last decade,” said Bill Newlands, president and CEO of Constellation Brands. “His business acumen, legal expertise and commitment to strong governance have guided us through major periods of growth and change. We’re deeply grateful for his contributions and wish him all the best in retirement.” Bourdeau will transition into an executive vice president and senior advisor role, supporting the executive team in long-term strategy and ensuring a smooth leadership hand-off. Jeff LaBarge, currently senior vice president and senior legal counsel, will succeed Bourdeau as executive vice president and chief legal officer, effective 1 March 2026. LaBarge joined Constellation in 2016 as vice president, deputy general counsel, and has since taken on expanding leadership roles across the company’s legal operations. Before joining Constellation, he spent a decade at Nixon Peabody, where he was a partner leading the firm’s food, beverage and agriculture group with a focus on corporate law, M&A and business transactions. “Jeff brings deep industry knowledge and a strategic understanding of our business,” Newlands said. “He’s played key roles in many of our company’s initiatives and investments and we’re confident in his ability to lead our legal function as we continue to drive growth.” LaBarge added: “I’m grateful for the opportunity to lead Constellation’s legal and public affairs teams and look forward to building on the strong foundation Jim has established.” Top image: © Constellation Brands

I.T.S has launched a new ‘crossbreed fruit’ flavour line, tapping into the hybrid fruit trend amid rising interest in new twists on classic favourites across the F&B industry. The company aims to meet the demand for exciting new innovations in this space through the launch of its new natural, clean label and allergen-free flavour line, which is designed to replicate the bold flavours of real fruit crossbreeds. Mike Bagshaw, founder of I.T.S, explained that real fruit crossbreeds are trending – but face challenges around availability, seasonality and price. “Crossbreed or hybrid fruits like pineberries, and tangelos have been making waves recently in UK supermarkets, with retailers such as Waitrose championing them and showing consumers that fruit doesn’t just have to be a boring old apple or banana,” he commented. “These exciting, crossbred fruit flavours provide great scope for innovation in drinks, snacks, bakery or dairy.” Bagshaw noted that the new line enables manufacturers to “move fast and capture the buzz” while avoiding the supply challenges faced by using real fruit crossbreeds. The flavour solution range includes: Melon Berry : A juicy melon base lifted with sweet berry notes, described as perfect for summer product launches Tangelo : A zesty blend of tangerine and pomelo, well-suited for soft drinks and confectionery Limelon : A combination of sharp lime and mellow lemon, providing a crisp, cooling effect suited to beverages and frozen treats Blood Lime : Combining rich citrus depth with ruby-red intensity, positioned as a ‘sophisticated yet playful’ flavour for cocktails, desserts and dairy Pineberry : Described as ‘strawberry’s tropical cousin,’ the solution combines strawberry and pineapple flavours, designed for eye-catching yogurts and bakery products Boysenberry : A bold and dark berry with ‘jammy richness,’ ideally suited to sauces, fillings and premium drinks Peach Berry : Juicy peach rounded with a ripe berry sweetness, designed for versatility across F&B applications and described as ‘smooth and sunny’

Alt-dairy start-up Climax Foods has rebranded to Bettani Farms; has appointed former Califia Farms CFO, Sandeep Patel, as CEO and chairman; and has raised $6.5 million in Series A funding. Bettani, based in California, US, has developed a protein-rich, non-GMO ingredient platform that is also free from dairy, soy and nuts, for use in plant-based cheese products. Its proprietary protein ingredient, Caseed, is made from regenerative seed crops and mimics the functionality and mouthfeel of dairy casein while remaining 100% plant-based and free from common allergens. According to Bettani, the ingredient’s creamy texture, neutral flavour profile and white colour make it ideally suited for developing a range of protein-rich, dairy-free alternative to popular cheeses like mozzarella, feta, goat’s cheese, cream cheese, brie and blue. It can offer 12-20g of protein per 100g of cheese. Additionally, the start-up said its natural, farm-sourced ingredient can provide a more cost competitive alternative to fermentation-based casein equivalents. The funding round was led by S2G Investments, a multi-stage investment firm focused on scaling solutions across food and agriculture, energy and oceans. It also saw participation from new and existing investors including At One Ventures, Gratitude Railroad, Manta Ray Ventures and Toba Capital. New CEO Patel joins Bettani from Califia Farms, with other previous experience including a role as president and CFO of PopSockets. Sandeep Patel He also brings extensive industry experience across packaged food, agriculture, consumer products and sustainable technologies from his time as a managing director at Goldman Sachs and Barclays, where he advised food industry leaders, entrepreneurs and investors. Under his leadership, Bettani will focus on commercialising Caseed and Caseed-powered cheeses in partnership with frozen food makers, foodservice operators and existing dairy-free cheese brands seeking to improve their formulations. Patel commented: “Bettani is poised to do for pizza what oat milk has done for coffee. Just as oat won coffee over the last five years with its superior taste, mouthfeel, performance and allergen profile, our Caseed-powered cheeses deliver the melt, stretch, texture and flavour consumers crave in pizza and other hot foods – without the allergens and high carbon footprint of dairy.” Sanjeev Krishnan, managing partner at S2G, said: “As Bettani starts this new chapter, we believe it’s clear the company has the strong leadership and vision needed to make protein-rich, dairy-free cheeses commonplace”. “We’re proud to continue to support Bettani and the commercialisation of its technology at a critical time when demand for protein-rich, allergen-free and more sustainable food products is increasing.”

Frozen Greek yogurt brand Yasso, part of the Magnum Ice Cream Company, has expanded its range in the better-for-you dessert category with the launch of its new 14oz spoonable frozen Greek yogurt line, now available at Target stores across the US. Known for reimagining indulgence with nutrition-forward innovation, Yasso’s latest offering sees the brand move beyond bars, bites and sandwiches into the pint category, bringing a protein-packed ice cream-like experience for customers seeking indulgence while also balancing a healthy diet. The new line-up features five flavours: Mint Choc Chip, Chocolate Chip Cookie Dough, Fudge Brownie, Cookies ‘n’ Cream and Coffee Chip. Each is made with no artificial flavours, colours or sugar alcohols and includes 19g of protein. Each tub contains approximately 400 calories. Bentley King, US head of marketing operations at the Magnum Ice Cream Company, said: “We have always believed that great taste and nutrition don’t have to be a compromise. Our new spoonable frozen Greek yogurt answers the craving for rich, decadent flavour while still delivering the benefits customers expect.” The new launch follows Yasso’s continued commitment to the frozen snacking space. Since launching in 2011 as a frozen Greek yogurt brand, Yasso has built a portfolio of novelty stick bars, chocolate crunch bars and sandwiches.

Lipton Teas and Infusions has agreed to transfer ownership of its two tea processing factories in Türkiye’s Rize region to local tea producer Öz-Gür Çay, pending approval from local authorities. The facilities, which handle drying and cutting of a minority portion of Lipton’s locally sourced tea, would continue to process tea leaves for the company under the proposed arrangement. Lipton said the move aligns with its global strategy to focus on its core activities of selecting, blending and selling tea, rather than owning processing factories. All finished Turkish tea, including that from the Rize sites, is already sent to Lipton’s blending and packaging facility in Sakarya. The €30 million state-of-the-art site opened earlier this year and remains central to the company’s operations in Türkiye. Top image: © Lipton Teas and Infusions

Mars and Cargill are accelerating the development of more than 224MWac of new renewable energy capacity through five virtual power purchase agreements (PPA) in Poland, signed with GoldenPeaks Capital. The collaboration builds on the existing renewable energy work from the two food industry giants. The project is claimed to be the largest multi-buyer renewable energy agreement in Poland and the Central and Eastern Europe region, which is Europe’s most carbon-intensive grid. Independent renewable energy producer GoldenPeaks Capital will develop the new solar projects, which are expected to come online in 2027 and generate enough clean energy to power an estimated 200,000 households each year. The initiative aims to demonstrate how supplier and customer partnerships can drive emissions reduction at scale and accelerate progress toward shared climate goals, offering a replicable model for the broader food and agriculture sector. Kevin Rabinovitch, global VP of sustainability at Mars, said: “These solar PPA agreements will create new solar projects that enable Mars to reduce and eliminate its current scope 2 electricity emissions in Poland, and also a portion of our scope 3 emissions as part of our Renewable Acceleration program, where Mars is driving progress on renewable electricity in our value chain”. He added: “Having a supplier like Cargill also working directly on its electricity use complements our approach. In Poland, by aggregating with our supplier, we gained scale and delivered a huge win for both of our organisations as we join forces to advance our individual companies’ climate goals.” Christina Yagjian, senior director of global renewable energy at Cargill, said that the project deepens Cargill’s commercial relationship with Mars, showing how partnership across the value chain can “drive meaningful climate action,” while also lowering procurement costs.

Campbell's cracker graham brand Goldfish has partnered with Peanuts – the classic comic strip created by Charles M Schulz – to release a limited-edition snack celebrating Peanuts’ 75th anniversary. The new product combines peppermint and cocoa flavours in graham snacks shaped like the signature Goldfish, alongside two new designs inspired by Snoopy – his face and paw. The brand says the seasonal product blends “holiday nostalgia with festive flavour”. Mike Fanelli, senior director at Goldfish, said: “Goldfish lovers look forward to our limited time offers, and we’re excited to give them something new to celebrate this holiday season. Goldfish and Peanuts bring together two family favorite brands. The nostalgic charm of Snoopy and the comforting taste of peppermint cocoa deliver a snack that will get the whole family into the holiday spirit.” The collaboration follows other themed partnerships from Goldfish, including tie-ins with Hello Kitty, Elf and Harry Potter. The limited-edition Goldfish Snoopy Peppermint Cocoa Grahams will be available from November at national retailers across the US for a suggested retail price of $3.69 per 6.1oz bag.