Bel’s Boursin brand has added a new blue cheese-flavoured product to its range, responding to rising consumer interest in blue and flavoured cheeses. The brand said the product boasts ‘all the creaminess’ of classic Boursin, with a hint of blue cheese flavour. It aims to offer an accessible introduction to the category for ‘blue cheese avoiders,’ thanks to its mild creamy taste and natural blue flavouring. Meanwhile, existing blue cheese fans can enjoy the product’s versatile format across numerous culinary occasions and dishes, Boursin noted. Nielsen data shows that the number of consumers trying blue cheese has risen by 16% compared to a year ago, while online searches and social media mentions for blue cheese are on the rise, particularly on TikTok. Brands are launching more blue cheese NPD as a result, with these innovations increasing by 79% in the last year, according to Circana. Anna Petsi, senior brand manager at Boursin, said: “Boursin Blue Cheese Flavour has phenomenal consumer research results – both in concept and recipe. 81% liked its taste intensity with its taste scoring 8.8 out of 10. 62% told us they would buy it in addition to their usual speciality cheese, and 69% of medium/heavy Boursin buyers told us it fits very well with the brand.” Boursin Blue Cheese Flavour is designed with social occasions in mind, offering a more inclusive cheese board option while also appealing to much wider usage occasions as an ingredient that elevates pasta and risotto dishes, sauces, dips and dressings. Petsi added: “We are breaking the mould with Boursin Blue Cheese Flavour, introducing blue cheese flavour to a whole new generation of consumers who were previously put off by the overpowering smell and taste of traditional blue cheeses”. “Accessible, indulgent and deliciously versatile, it’s set to expand the flavoured cheese category and recruit new shoppers by creating a complementary reason to purchase for existing Boursin consumers, while also bringing new consumers to the brand.” Boursin Blue Cheese Flavour has launched in Sainsbury’s and Morrisons, and will be followed by Waitrose in November, with an RRP of £2.95 per 150g.

UK cookie dough brand Doughlicious is expanding its footprint in chilled desserts with the launch of its new Cookie Dough Skillet range. Featuring two varieties, the launch includes the innovative Chocolate Chip & Banana Chunky Oat Baked Cookie Dough Skillet with Plant-Based Collagen Support – a first-of-its-kind functional dessert combining indulgence with a 'beauty from within' benefit, and a Chocolate Chip Baked Cookie Dough Skillet – a gooey cookie topped with a golden crumble for sharing. The plant-based collagen support in the Banana Chunky Oat variant includes a blend of vitamins, minerals and bamboo extract that helps support the body’s natural collagen production, a benefit increasingly valued in the beauty and wellness space. Founder, Kathryn Bricken, said: “At Doughlicious, we’re passionate about revolutionising dessert while staying true to our commitment to better-for-you ingredients and the convenience today’s families crave.” Both products are gluten-free, made with premium, clean-label ingredients, and can be baked in minutes or enjoyed chilled. Available nationwide from October in Whole Foods Market stores, the cookie dough skillet desserts will be priced at £5.50.

Canadian confectionery company Huer Foods has partnered with global hot sauce leader Frank’s RedHot to launch a first-of-its-kind treat: Huer x Frank’s RedHot Spicy Gummy Bears. The collaboration combines Huer’s soft, fruity gummy bears with a sprinkle of Frank’s RedHot Original Seasoning Blend, delivering a swicy (sweet and spicy) flavour experience. The launch taps into the growing demand for spicier flavours. Recent research shows 51% of Canadians consume spicy foods at least once a week, with Gen Z driving the trend across everything from hot condiments to desserts. “From hot condiments to spicy cocktails, swicy is everywhere,” said Molly Clinton, head of marketing at Huer Foods. “After the buzz around our Sweet ‘N Spicy gummies, we knew it was time to go bolder, and nobody does spicy better than Frank’s RedHot.” Available in multiple pack sizes for snacking and sharing, Huer x Frank’s RedHot Spicy Gummy Bears are now on sale in retailers nationwide and via Huer’s Amazon storefront.

It’s easy to get caught up in the news and activities of the industry’s global giants, but what about the smaller firms pushing boundaries with bold ideas? In this instalment of Start-up of the Month – which celebrates lesser-known companies and their innovations – we speak with Julian Melchiorri (left), founder and CEO, and Kaly Chatakondu (right), global commercial director at Arborea, a company pioneering sustainable food solutions through its fermented microalgae product, designed as an alternative to traditional proteins. Arborea’s tech promises a game-changing protein source – clean, carbon-neutral and scalable. Can you tell us how the idea first came about, and what gap you were aiming to fill in the alt-protein market? Arborea is reimagining the way we produce food in a world facing shrinking resources and mounting climate pressures. At the start and core of our mission is the BioSolar Leaf, a breakthrough technology that industrialises photosynthesis to grow microalgae using just sunlight and carbon dioxide as feedstocks. Until now, microalgae have been extremely difficult to cultivate reliably and cost-effectively at scale. Legacy processes such as open ponds are prone to cross-contamination from toxic algae, animals, heavy metals or indeed anything in the local environment. Fermentation technology requires expensive capex and feedstocks, pressurised gases and an infrastructure that is simply difficult to scale. And of course, microalgae are typically green and can have fishy and earthy tastes with inconsistent quality and nutrition. Arborea's ‘breathing cultivation’ system is modular, low-capex and designed to work where traditional agriculture cannot: on non-fertile land, in arid zones, cities and more. Arborea fills a gap in the alt-protein market by delivering ultra-high-yield protein with a clean taste and minimal environmental footprint all in a highly scalable system. It captures CO₂ from industrial sources or agricultural waste and uses natural light to cultivate microalgae in a clean and controlled environment. There are no pesticides, minimal fertilisers, and it needs minimal fresh water with no dependency on rainfall or soil quality. We can produce more nutrition per square metre than virtually any other method, so much so that a barren land area the size of Greater New York could meet the entire global protein needs projected for 2050, all by replicating nature’s oldest process. In short, Arborea fills a gap in the alt-protein market by delivering ultra-high-yield protein with a clean taste and minimal environmental footprint all in a highly scalable system. Your algae-based protein boasts a yield 150x higher than soy, with no farmland needed. For manufacturers under pressure to decarbonise and meet ESG goals, what kind of opportunity does this represent? It’s an opportunity to decouple food production from land, water and climate, while replacing fragile supply chains with something resilient, renewable and local. Increasing production of soy or other crops may require deforestation, irrigation, chemical inputs and long transport routes. Arborea’s system does not. It grows food from carbon dioxide and sunlight every single day of the year, and virtually anywhere. This means manufacturers can drastically reduce land use, emissions and exposure to climate volatility while unlocking new sustainability and impact. And it doesn’t compete with food crops or natural ecosystems. That makes it uniquely scalable, with built-in ESG value and a powerful tool to reach Scope 3 carbon emission targets. One of the key challenges with alternative proteins is taste, texture and versatility. How does your clean-tasting, neutral coloured ingredient fit into existing F&B applications – from dairy alternatives to cocktails? Arborea’s technology can produce multiple food ingredients – in fact, any food ingredient found in any of the known 30,000 photosynthetic microalgae. Our proteins are water-soluble, neutral in both taste and colour, and multifunctional, with foaming, emulsifying and gelling properties all in one. That means they can slot directly into existing formulations without masking agents, stabilisers or major flavour adjustments. They can be used in barista-style milk alternatives, hybrid dairy, bakery, savoury snacks, low-sugar chocolate and even functional beverages and cocktails. This will be the first time photosynthetic protein is produced at an industrial scale on non-arable land using only carbon dioxide, minimal fresh water and sunlight as feedstocks. The clean sensory profile is critical, especially for premium food and drink categories where taste and mouthfeel matter. And because the protein is rich in amino acids, antioxidants, essential fatty acids and bioactive vitamins and minerals, it also adds meaningful nutrition. It’s a drop-in, next-generation ingredient designed for real-world applications. Hence the interest from major food corporations! You are soon to break ground on the world’s first industrial photosynthesis facility in Portugal. What does this milestone mean for scale-up and commercial supply? It’s a pivotal step from pilot to production. This will be the first time photosynthetic protein is produced at an industrial scale on non-arable land using only carbon dioxide, minimal fresh water and sunlight as feedstocks. The site is modular, allowing for rapid expansion, and is designed to supply early commercial volumes of our ingredients to global partners before they then assimilate the technology into their own supply chains. It proves the system works not just in the lab, but in the field, and that it can be scaled efficiently, affordably and close to the point of use. This facility sets a precedent for what food production infrastructure can look like in the future: decentralised, decarbonised and resilient by design. Arborea's Portugal facility You're already collaborating with global players in the F&B space. What have you learned from these partnerships, and how are manufacturers responding to the potential of your product? We are actively partnering with several of the largest food companies in the world and industrial players who share our commitment to sustainability and innovation. We are not in a position to disclose specific names and applications just yet, having signed development agreements; however, an early example while we were developing our technology is our collaboration with AB InBev, where we were using carbon dioxide emitted from brewing processes as a feedstock for the Biosolar Leaf. It shows how industrial waste gases can be transformed into sustainable proteins. It also importantly shows how Arborea’s technology can be integrated into existing industrial operations to both reduce emissions and create valuable products and is an important first step toward commercialising our system and helping companies meet their environmental goals. We see collaboration as essential to driving system-wide change, and we’re excited to work with forward-thinking partners to make that happen. Sustainability is often talked about, but harder to prove. How are you measuring Arborea’s carbon impact – and what kind of data or claims can you offer brand partners and manufacturers? The BioSolar Leaf is the ideal manufacturing process for verifiable sustainability claims. It uses no fertile land and converts two tons of carbon dioxide into one ton of food. It is a closed, modular, and easily scalable system in which every input is directly measured and controlled, such as the minimal water used, the amount of carbon dioxide sequestered and the minimal fertiliser needed (which could easily be organic!). There is a need, not to replace, but to add a globally scalable supply of protein and other food ingredients into the traditional food supply chain...BioSolar Leaf can resolve all of these issues in a simple-to-implement tech, anywhere in the world. There is no transport of feedstocks, themselves grown on fertile land, such as the sugar inputs often needed for fermentation. The feedstock energy input is largely natural sunlight. Our process works on any surface anywhere in the world, so production can be placed in the areas of greatest utility, again vastly reducing the transport footprint. Elsewhere, we see proteins transported halfway across the world before they are used. Finally, Arborea products can be used alone or in combination with dairy, meat and other proteins as they are both functional and highly nutritional, again allowing easy control over the overall carbon footprint of the final food product. All without compromising quality. Looking ahead, what role do you see Arborea playing in the evolution of the global protein supply? How soon could your ingredient be available at scale in mainstream products? Globally, agriculture uses 70% of the world’s fresh water and the estimate is that within five years, demand will exceed supply by 40%. 95% of the world’s soil is predicted to be degraded within 25 years. Every minute, an area the size of 18 football fields undergoes deforestation, and a recent study indicated that, on average, each of us carries the equivalent of five plastic caps worth of microplastics in our heads from the current food system! There is a need, not to replace, but to add a new globally scalable supply of protein and other food ingredients into the traditional food supply chain. BioSolar Leaf industrial photosynthesis of microalgae can resolve all of these issues in one, simple-to-implement technology, anywhere in the world. This is the solution for food security that the world needs to sustain the population of humans, animals and even pets. Microalgae and by-products from microalgae are also excellent potential sources of natural biostimulants and biofertilisers that work with traditional fertilisers. This will also help farmers keep their fertile land more fertile, aiding the existing food supply chain, which is suffering from climate stress and overuse of inorganic fertilisers. What advice would you give to other start-ups in the food and beverage innovation space looking to move from prototype to pilot, and eventually to production at scale? Always think from the manufacturer’s perspective. If your ingredient doesn’t fit into existing lines, comply with regulations, or hit the right unit economics, it won’t scale, no matter how innovative it is. It is important to consider every part of the supply chain from land to consumer and to ensure that there is a benefit and that this is communicated to everyone. If a farmer can utilise non-fertile land, if food manufacturers have a new source of naturally functional food ingredients, and the consumer can see a benefit in taste and texture, that is the sort of supply chain that can scale. It is important to start as early as feasible to communicate these benefits all the way along the supply chain and not expect the world to suddenly welcome a new technology with open arms. To this end, excellent food prototypes and organisations such as MISTA and the EIC Scaling Club, which bring together start-ups and corporates, can be very useful. What tips can you share about securing investment in such a competitive climate, particularly when your product involves a novel technology or ingredient? It is important to show that your technology solves one or more critical bottlenecks, that there is clear market demand and that you have a clear business plan to meet this demand. Investors want to see not just the science, but the system: the route to market, the scalability, the defensibility. It’s not enough to have a better product; you need a faster, cheaper, cleaner way to make it. Investors will challenge every assumption and will require data and feedback from all stakeholders, including collaborators and customers. They want to see a clear path to significant investment returns that fits with their timescales and objectives, so the business plan must demonstrate this. If we want to feed 10 billion people without accelerating environmental collapse, we must stop asking how to grow more and start asking how to grow differently, helping farmers use non-fertile as well as fertile land. But it also must be remembered that the investment landscape is large and incredibly diverse, so it is not just about having the right message, but that you are delivering it to the right people interested in receiving it because it aligns with their objectives. This takes time, connections and perseverance. The more real-world traction you can demonstrate, the stronger your position will be too. Finally, what’s next? Are there new product formats, ingredient applications or international markets you’re especially excited about? We’re scaling our existing protein production with multinational partners and exploring next-generation formats also for specialised nutrition. The BioSolar Leaf is an enabling technology that can, in principle, make any ingredient found in any of the 30,000 photosynthetic microalgae - whether it is protein, natural colours, essential Omega fatty acids, nutritious carbohydrates or bioactive vitamins and minerals. All these ingredients can be made from just carbon dioxide and natural sunlight in virtually unlimited quantities on non-fertile land from the same factory set up and the same biomass. The more we develop applications and knowledge by ourselves, or with our international partners and collaborators, the more we are finding new possibilities across dairy, beverages, bakery, savoury and confectionery. We are also finding new opportunities outside of traditional food products. In our food science laboratories, we have shown how we can reduce the sugar content in milk chocolate with no noticeable difference, how to make delicious plant-based milk that does not even curdle in coffee, or even how to make nutraceutical gummy bears! Anything else you would like our readers to know? If we want to feed 10 billion people without accelerating environmental collapse, we must stop asking how to grow more and start asking how to grow differently, helping farmers use non-fertile as well as fertile land. That begins with rethinking what food infrastructure can look like. Microalgae cultivation is not a replacement for all agriculture, but it can serve as a powerful complement. With the right technology, we can grow nutrition directly from sunlight and carbon dioxide, anywhere, every day, with no compromise on taste or quality. It is not just time for new ingredients, but for new food systems.

Nutrition technology company L-Nutra has launched the Prolon L bar – a plant-based protein bar formulated to support muscle health and healthy ageing as well as fuelling workouts. While most protein products focus on quantity, highlighting the amount of protein in grams and the amount of calories, L-Nutra pointed to emerging longevity science suggesting that too much of the wrong kind of protein can accelerate ageing by overstimulating key growth pathways like IGF-1 and mTOR. Meanwhile, too little protein may fail to adequately support muscle maintenance and overall strength. The L-Protein Bar is formulated to provide the ‘perfect balance’ of amino acids from plant-based sources to deliver the right nutrients designed to enhance longevity, created by scientists at the USC Longevity Institute. It includes a diverse blend of plant proteins from black beans, chickpeas and peas, and is fortified with l-methionine – an essential amino acid that is commonly low or missing in vegan diets and other vegan protein supplements. The targeted formulation aims to maintain a balanced growth factor response while delivering complete protein support for muscle and tissue health. Each bar contains 14g of protein, 170 kcal, and is made without added sugars, sugar alcohols or artificial sweeteners. It is naturally sweetened with whole dates for a rich flavour and a more balanced glycemic response. In addition to being plant-based, the bar is gluten-free, soya-free, non-GMO and made with heart-healthy fats from extra virgin olive oil and cocoa butter. It is initially available in a rich Chocolate Coated flavour, featuring a 100% dark chocolate layer, with additional flavours planned as part of L-Nutra’s expanding Longevity Nutrition platform – a product suite designed to help consumers integrate clinically backed nutrition into daily life.

Yakult Honsha has established a new European research and development centre in the Netherlands, strengthening its global innovation network. The Yakult European R&D Center, officially established on 19 September 2025, is located on Wageningen Campus in Gelderland. The campus is home to Wageningen University & Research, a leading life sciences institute, and hosts a cluster of food and nutrition businesses and start-ups. Yakult, headquartered in Tokyo and best known for its probiotic dairy drink, sells products in 40 countries and regions worldwide. The company said the new facility will serve as a hub for addressing diverse consumer needs and varying regulatory requirements across global markets. “By establishing an R&D centre outside of Japan, we aim to create a global hub for food innovation that contributes to health and wellbeing,” the company said. It added that Wageningen Campus offers a “rare and valuable opportunity” to collaborate with academic researchers and industry partners. The move reflects Yakult’s ambition to strengthen product development, explore new avenues for value creation and position itself as a “truly global enterprise.”

New Zealand dairy group Synlait Milk has agreed to sell its North Island operations to the local unit of US healthcare company Abbott Laboratories for NZ 307 million (approx. $178 million). The deal builds on an existing relationship between the two businesses, with Abbott having been a customer of Synlait since 2020. The transaction encompasses Synlait’s Pōkeno manufacturing plant and its Auckland sites, including its blending, canning and warehousing facilities. The assets were placed under strategic review last year as the company looked to streamline its operations and strengthen its balance sheet. The sale is expected to complete on 1 April 2026, pending regulatory approvals and shareholder consent. Synlait’s largest shareholder, Bright Dairy Holding, has already confirmed it will back the transaction. Synlait said the sale would provide additional capital to reset its business and focus on long-term growth opportunities, while Abbott continues to expand its footprint in the infant nutrition sector. George Adams, Synlait chair, commented: "The sale will strengthen the company’s financial position, with the proceeds used to significantly reduce debt. We are equally pleased Abbott will onboard the vast majority of our people who work in these assets at completion – that is a great outcome." Synlait's CEO, Richard Wyeth, described the sale as a "much needed step-change" for the company. He added: "In short, this sale will deliver a stronger, simpler, and more secure Synlait. It enables us to, in time, explore opportunities to diversify what we do and better enable Synlait to reach its full potential."

Once again previewing for Oktoberfest, Drinktec returned to the dynamic city of Munich from 15-19 September, drawing 58,281 visitors from 164 countries to explore a host of drink and liquid food solutions and technologies. From filling and packaging equipment to integrating AI and innovative ingredients, this year’s Drinktec was a hub of state-of-the art technology, with over 1,000 exhibitors showcasing solutions covering the entire value chain of beverage production, with particular focus on optimisation, modernisation and digitalisation. Sustainability dominated conversations, with a range of innovations aimed at promoting the circular economy and encouraging recyclability. Reducing carbon footprints For many exhibitors, sustainability meant reducing energy consumption and minimising waste. Breweries were offered systems to cut wastewater, while compact machines promised to reduce downtime as well as output. Lightweighting and smaller packaging formats stood out as another major theme, helping to cut material use and meet evolving regulations worldwide. Among the highlights was a KHS and Husky collaboration introducing a smaller PET bottle format for soft drinks. This, along with companies like Gentlebrands, which were debuting PET bottles designed to look like glass for a more premium edge, shows how packaging has changed over the last few years. BMT lightweight bottles and prototype tech GEA highlighted its commitment to sustainability with carbon-neutral brewing solutions that preserved traditional practices. The modernisation of brewing was another huge talking point at this year’s event, with many brewers tackling the trend of sober curious consumers by creating low and no alcohol options, while still holding the flavour and texture that we all know and love. Diversification of brewing technology was evident throughout the halls, spanning hop production to colour and flavour innovation. Among the new solutions, Negardo stood out – a mushroom-based ingredient helping craft brewers expand no/low ranges while adding natural and health-focused appeal. Speaking of brewing, one of the most exciting innovations was functional alcohol. It’s increasingly clear that consumers want drinks that do more than just taste good, and this lifestyle trend has moved from soft drinks into the alcohol sector. ADM, for instance, wowed the FoodBev team with several new ingredient innovations for the brewery market, many already successful in the US. Samples from ADM Technology solutions At this year’s event, modernisation was a big theme, with a strong focus on AI integration in production lines to improve quality control and customisation. Many companies also offered completely custom outfits, tailored to the size, shape and scale of their customers’ facilities. Sustainability played a major role here, too. BMT introduced virtual testing and 3D printing to cut R&D waste, while Regal Rexnord showcased services to reduce plastic and metal use with longer-lasting, low-maintenance parts. Heuft focused on AI integration, presenting a fully modular labeller that saved space and minimised downtime. Space efficiency was also key for Krones, which unveiled solutions designed to take up less room without reducing output. During the event, we visited AF Compressors, which unveiled its new AFZ Dryer. With a honeycomb structure, it delivers up to 770 m³/h at 40 bar, a pressure dew point from -20°C to 0°C, and operates without refrigeration gas. AF Compressors marketing manager Pascal Heyden highlighted it as another example of sustainability in action, noting its low cost and energy consumption. One surprise for visitors was the arrival of an army of imperial Stormtroopers who were guarding Sidel’s stand as part of a promotion for the new EvoBlow Laser, a revolutionary new way to shape bottles and other plastic beverage packaging. Pretty packaging In terms of packaging solutions, many stands focused on interactivity, offering a more engaging drinking occasion. One company that caught the team’s eye was Destilla. Alongside its low/no functional beverages – including a reworked alcohol-free Old Fashioned – the company showed how packaging can elevate the experience: on selected cans, consumers could scan a QR code to hear music tailored to the flavours, making every sip feel like an experience. There was plenty to see in packaging, with Ball Corporation displaying a wall of artwork made entirely from cans, while Crown showcased aluminium printing options ranging from glow-in-the-dark designs to cans that change colour at optimal drinking temperature. Image: Ball Packaging New this year, the Liquidrome offered an interactive space for networking, panels and keynote sessions. Richard Clemens, managing director of the VDMA Food Processing and Packaging Machinery Association, Drinktec’s conceptual partner, said: “The Liquidrome, with its programme of presentations and panel discussions, proved to be the perfect platform for expert exchange. It was extremely well attended and undoubtedly a highlight of this year’s event.” The Liquidrome also hosted this year’s World Beverage Innovation Awards, presented by FoodBev’s Daniel Blunt. Recognising Innovation The 22nd World Beverage Innovation Awards took place on Tuesday 16 September, rounding off a day of networking and speaker events. Well attended by companies from around the world, trophies were awarded across categories from best sparkling drink to best technology innovation, followed by drinks and traditional German pretzels. With more than 20 categories recognising beverage innovators, you can see the winners, finalists and commended products here . Congratulations to all the winners, and don’t forget to enter for next year’s awards. Markus Kosak, executive director of Drinktec, highlighted. “This year’s Drinktec has once again impressively demonstrated that Munich provides the perfect platform for the global beverage and liquid food industry. The exhibitor and visitor numbers underscore the importance of high-level exchanges and deep insights into technology and innovation.” Over the course of five days, the FoodBev Media team had the pleasure of meeting with some of the industry’s finest. We’d like to say thank you to everyone who invited us to their booths to demonstrate some of their latest innovations, including: GEA, Bericap, ADM, GNT Exberry, BMT, Gentlebrands, Regal Rexnord, Heuft, Krones, KHS, Sidel, Ball Packaging, Crown and many more. We’d also like to thank everyone who visited our stand in Hall C, along with our standmates, Coccola and the Good Cup. We look forward to the next Drinktec, scheduled for September 2028. Top image: © Drinktec All other images: © FoodBev Media

UK-based Yeo Valley Organic has launched a new flavour in its popular Kefir range: Madagascan Vanilla. This addition aims to meet the growing consumer demand for indulgent yet health-conscious dairy products, offering a creamy and delicately sweet option for both new and existing customers. Packaged in a convenient 500ml bottle, Madagascan Vanilla Kefir is designed to provide a versatile drinking experience, suitable for various occasions – from a refreshing morning beverage to a comforting evening sip. The product is fortified with 14 live culture strains, supporting gut health, which aligns with the increasing consumer interest in functional foods that promote wellness. Yeo Valley is also expanding its existing Blueberry Kefir line, introducing a 1-litre bottle and a 4x100g multipack. The Blueberry flavour, unique to Yeo Valley, is crafted to deliver a breakfast-inspired experience, catering to the rising trend of fruity, indulgent flavours in the yogurt category. These new formats are positioned to enhance the consumer's breakfast routine, whether poured over cereal or blended into smoothies. The introduction of Madagascan Vanilla and the expansion of the Blueberry range come at a time when demand for kefir – a traditional fermented milk drink known for its probiotic benefits – is on the rise. As consumers increasingly seek out products that offer both taste and health benefits, Yeo Valley's latest offerings are poised to capture a larger share of the growing functional dairy market. Kefir, with its origins in ancient fermentation practices, is lauded for its slightly tangy flavour and high probiotic content, making it a popular choice among health-conscious consumers. The new Madagascan Vanilla flavour not only broadens the appeal of Yeo Valley's Kefir range but also reinforces the brand’s commitment to quality and innovation in the organic dairy sector. Available now in select Sainsbury’s stores, the new products are priced competitively, with Madagascan Vanilla Kefir retailing at £2.50, the Blueberry 1-litre at £3.50 and the 4x100g multipack at £2.40.

Kemin Industries, a global ingredient manufacturer, has acquired CJ Youtell Biotech, the enzymes and fermentation subsidiary of CJ Bio. This acquisition enhances Kemin's enzyme production capabilities and solidifies its position as a frontrunner in enzyme innovation across multiple sectors, including animal feed, food processing, aquaculture, textiles and biofuels. The acquisition grants Kemin full ownership of CJ Youtell's fermentation plants and its extensive enzyme product portfolio. Notably, CJ Youtell operates state-of-the-art fermentation facilities located in Shandong and Hunan, China, which will now be integrated into Kemin's existing operations. This move is expected to streamline Kemin's supply chain and expand its market reach, enabling the company to deliver high-performance, sustainable enzyme technologies to a global customer base. Chris Nelson, president and CEO of Kemin Industries, said: “We are pleased to welcome CJ Youtell into the Kemin family. This acquisition is a bold step forward in our ongoing strategy to provide cutting-edge fermentation solutions directly to our customers.” Nelson also pointed out that the addition of CJ Youtell enhances Kemin’s ability to supply high-quality and innovative enzyme ingredients across various industries. The acquisition is poised to bolster Kemin's research and development capabilities, with the newly acquired facilities supporting advanced laboratories and technical teams specialising in bioengineering and enzyme formulation. This enhancement will enable Kemin to optimise production costs, reduce supply chain risks and offer competitively priced enzyme solutions tailored to the specific needs of its diverse clientele. Michelle Lim, president of Kemin Enzymes, added: “For over 40 years, Kemin has been formulating and delivering enzyme solutions across multiple markets. With CJ Youtell's fermentation expertise now part of our portfolio, we offer customers a fully integrated solution – from proprietary strain development and manufacturing to final formulation and application support.” By combining in-house fermentation with advanced formulation techniques and comprehensive technical support, Kemin is well-positioned to meet the evolving demands of its customers, ensuring they remain competitive in rapidly changing markets. Kemin Industries, established in 1961, operates in over 90 countries and provides more than 500 specialty ingredients for human and animal health, nutrition and various industrial applications.

Eco-friendly paper packaging company, JBM Packaging, has officially broken ground on a new 52,500-square-foot facility in Lebanon, Ohio, marking a key moment in the company's 40-year history. This expansion is designed to bolster JBM's kitting and packing operations, positioning the company for sustained growth in an increasingly competitive market. Marcus Sheanshang, president and CEO of JBM Packaging, said: “As we celebrate 40 years of business, this expansion really shows how far we’ve come and where we’re going”. The new facility, strategically located just a mile from the company’s headquarters, will enable JBM to scale its operations while remaining embedded in the local community. The construction will unfold on an 11-acre tract of previously undeveloped land, with the first phase featuring a prefabricated concrete building designed to accommodate high-volume production needs. The facility will include two separate units: JBM will occupy 26,801 square feet, while 25,699 square feet will be available for lease, each equipped with multiple loading dock options to streamline logistics. Dan Puthoff, chief financial officer, added: “As our kitting and filling business has grown, space has become a challenge. This expansion helps us keep up with demand, shorten lead times, and welcome more team members through our Fair Chance Program”. This initiative underscores JBM's commitment to social responsibility, providing employment opportunities to individuals with past incarceration records, thereby fostering community reintegration. The facility is projected to be completed by the end of February 2026, with plans for future growth already in consideration. Although there are no immediate plans for a second phase, the land acquisition includes provisions for an additional 52,000-square-foot building, should demand necessitate further expansion. JBM Packaging has established itself as a leader in eco-friendly flexible packaging solutions, catering to diverse markets, including food and beverage, health and beauty, and agriculture. As a B Corp Certified organisation, JBM adheres to rigorous standards of social and environmental performance, accountability and transparency, making it a compelling partner for businesses seeking sustainable packaging solutions.

Dairy giant Danone has inaugurated its OneBiome Laboratory in Paris, France, strengthening the company’s position in microbiome science and nutrition-driven health innovation. The new facility is located within the Paris-Saclay research and innovation cluster in the south of the French capital, which is home to the Paris-Saclay University and Polytechnic Institute of Paris. It will act as a global hub for research into the gut micobiome, nutrition and digital health. Building on the OneBiome Lab first launched in Singapore with a focus on early life, the Paris-Saclay site expands Danone’s scientific capabilities to accelerate the development of targeted nutrition solutions. The lab brings together advanced microbiology, artificial intelligence and data science to explore how gut health influences overall wellbeing. The initiative underscores growing industry and consumer interest in the microbiome, an area in which Danone has been active for more than a century. “Science and innovation are at the heart of Danone’s mission to bring health through food to as many people as possible,” said Antoine de Saint-Affrique, chief executive officer of Danone. “The launch of the Danone OneBiome Laboratory marks a new chapter in our Renew Strategy , deepening our capabilities in microbiome science and reinforcing our leadership in science-led health innovation.” Isabelle Esser, Danone’s chief research, innovation, quality and food safety officer, highlighted the company’s long-standing commitment to biotics. “We believe the future of nutrition lies in understanding and harnessing the power of probiotics, prebiotics, postbiotics and symbiotics for gut health," she commented. "With these new capabilities, we will continue to push the boundaries of scientific knowledge and its application in food.” The opening follows Danone’s recent acquisition of The Akkermansia Company, a microbiome-focused innovator in gut health solutions. This move complements Danone’s portfolio of science-backed brands, including Activia and Actimel, which have recently expanded with innovations such as Activia Fibre, Activia Proactive and Actimel+ Triple Action. Consumer awareness of gut health continues to grow, yet research cited by Danone shows that only one in two people believe they have a healthy microbiota. The company sees this as an opportunity to advance both education and innovation in the category. By anchoring its microbiome research at Paris-Saclay, Danone aims to foster collaboration with academic partners, stimulate public interest in gut health and accelerate the delivery of science-driven, preventive nutrition solutions for both consumers and patients.