The European Union is poised to push back the implementation of its much-anticipated anti-deforestation regulation (EUDR) yet again. Originally scheduled to take effect on December 30 2025, the European Commission announced a 12-month extension for the implementation of the regulation back in October last year (2024) . The EUDR has been a focal point of environmental policy since its inception. First proposed in 2021, the EUDR aims to curb the import of commodities linked to deforestation. The regulation was designed to ensure that products sold in the EU do not contribute to the destruction of forests, aligning with the bloc's broader commitment to sustainability and climate action. However, the implementation timeline has faced multiple setbacks, with initial deadlines postponed from 2024 to December 2025. Now, the EU is considering yet another delay, raising significant concerns for the food and beverage sector that heavily relies on these commodities. A troubling pattern of delay? The EUDR aims to ensure that imports of commodities such as palm oil, cocoa and coffee do not originate from deforested land. This regulation is a critical step in the bloc’s commitment to sustainable sourcing and environmental protection. However, this latest postponement raises significant concerns for businesses in the F&B sector (and beyond), which rely heavily on the products at the heart of deforestation issues. The European Commission has cited complications with the IT platform designed to manage compliance data as the reason for the delays. This has raised serious questions about the EU’s preparedness to enforce such crucial regulations effectively. European Commissioner for Environment, Jessika Roswall, expressed concerns regarding the functioning of the IT platform, stating that it could create “uncertainty for authorities and operational difficulties for stakeholders.” She added: “In view of this, the Commission is considering a postponement of the entry into application of the EUDR, currently foreseen for 30 December 2025, for one year”. The World Wildlife Fund (WWF) has criticised the European Commission's repeated delays, describing them as leading to “massive stranded costs” for companies that have already invested in compliance. Anke Schulmeister-Oldenhove, forest policy manager at the WWF European Policy Office, condemned this latest development, stating: “It is probably no coincidence that this move comes right as the Commission pursues an unprecedented deregulation agenda, throwing the EUDR under the bus. This is unacceptable and a massive embarrassment for President Von der Leyen and her Commission.” Schulmeister-Oldenhove further asserted: “We should be able to expect more from our leaders than an excuse like ‘The dog ate my homework’! We’re calling on the Commission to step up its efforts and investments to get this system up and running by the end of the year instead of proposing a further delay of this important law and caving in to political pressure.” In a statement on its website, WWF also highlighted the urgent consequences of these delays: "Since the EUDR was postponed last year, over 23 million trees have been lost forever. Over 7 million trees were lost due to chocolate consumption alone, and another 7 million trees due to beef and leather." "Additionally, 4.41 million more trees are destroyed every year for soy, which is fed to animals and ends up on our plates in foods like fish, cheese or eggs." Industry reactions and concerns Christine Schneider, a leading negotiator on the EUDR, welcomed the opportunity for further discussion but cautioned that the persistent delays signal deeper issues within the regulatory framework. “The renewed postponement clearly shows: the problems run deeper and cannot be solved by further transitional periods or non-binding guidelines,” she said in a press release. Schneider's call for the introduction of a ‘zero-risk’ category – potentially exempting certain countries from compliance – adds another layer of complexity to an already fraught negotiation process. The timing of this announcement is particularly striking, coinciding with the EU’s recent trade negotiations with Indonesia, the world’s largest palm oil exporter. While the Commission has assured that Jakarta will still need to comply with EUDR obligations under the new trade deal, the delay raises concerns about the EU's commitment to enforcing sustainable practices in its trade relationships. Nicole Rycroft, founder and CEO of Canopy, expressed a critical perspective on the delay: “The EU’s decision to once again delay the implementation of the EUDR creates uncertainty when clarity and momentum are needed. Forests – and the climate – cannot afford another year of inaction.” Rycroft also highlighted the need for companies to leverage this delay as a “springboard” to build resilient supply chains and transition towards low-impact alternatives. Meanwhile, the Malaysian Palm Oil Council (MPOC) said it welcomes the EU's decision to delay the EUDR' however, it did question the regulation's viability without a clear implementation path, particularly after companies have invested heavily in compliance preparation. Belvinder Sron, chief executive of MPOC, commented: "Despite the challenges posed by the current EUDR framework, the Malaysian palm oil sector remains committed to sustainable production and constructive engagement with the EU. However, given the many issues arising from the implementation of EUDR, and unless the EU develops a very clear understanding of on-the-ground realities, we question whether this regulation is truly workable in its current form. "Companies across our industry have invested time, money and resources preparing for EUDR compliance at great cost, yet the continued uncertainty about the regulation's direction creates an unsustainable burden for responsible businesses. We call upon European policymakers to use this additional time wisely to create a more equitable and scientifically sound classification system that truly reflects environmental performance and provides the clarity that industry desperately needs." Navigating uncertainty in F&B For the food and beverage sector, this regulatory standoff represents both a challenge and an opportunity. Companies must navigate the uncertain regulatory landscape while simultaneously responding to growing consumer and investor demands for sustainable practices. The delay could be seen as a chance to innovate and strengthen supply chains, but it also risks eroding market confidence and slowing progress towards sustainability goals. As the EU grapples with its regulatory commitments, businesses must remain vigilant and proactive. Stakeholders must advocate for stronger regulations and work collaboratively to ensure that the EUDR, once implemented, effectively addresses the urgent challenges of deforestation and climate change. While this latest delay may provide temporary relief for some, it underscores the pressing need for decisive action in the face of mounting environmental challenges. The food and beverage sector cannot afford to wait for regulations to dictate their practices; instead, it must lead the charge towards sustainable solutions that benefit both business and the planet.

Nestlé Confectionery has unveiled a festive twist for chocolate fans with the launch of a brand-new mystery flavour Quality Street for Christmas 2025. In a first for the brand, the flavour will remain secret until December, encouraging shoppers to guess while enjoying the limited-edition treat. The sweet will be available exclusively at John Lewis and Waitrose, featuring in the returning pick and mix stations as well as in pre-packed tins. The mystery addition joins the classic line-up of 11 Quality Street favourites, giving customers the opportunity to create bespoke tins for gifting or sharing. Last year’s seasonal hit, Coffee Crème, also returns for 2025, with dedicated gift cartons available in John Lewis and Waitrose stores nationwide. Nestlé’s Rachael Mundy, marketing manager for gifting and seasonal, said: “Each year we look forward to bringing a limited-edition sweet into the mix to excite and delight Quality Street fans, but this year we’ve taken it a step further by keeping the flavour top secret. We can’t wait to find out what the nation thinks the flavour is.” The flagship pick and mix station at John Lewis Oxford Street is open now, with additional sites rolling out in October across major locations including Bluewater, Cambridge, Cardiff, Edinburgh, Glasgow, Leeds, Liverpool, Newcastle and Southampton.

UK-based Momo Kombucha has unveiled its latest seasonal release: Amadora's Passion Fruit Kombucha, created in collaboration with produce specialist Natoora. Launching on 30 September, the new flavour is made with organic passion fruit grown by fourth-generation farmer Amadora in Seville. Unlike commercial crops picked early for transport, Amadora allows her fruit to ripen fully on the vine before collecting it from nets placed beneath the plants – a low-intervention method that produces fruit with higher natural sweetness and aromatic depth. The kombucha is Soil Association–certified organic and marks both Momo and Natoora’s first Spanish-grown collaboration and their first partnership with a female producer. Sales will also support the Natoora Farm Fund, which invests in the next generation of sustainable growers. Momo Kombucha co-founder Josh Puddle said: “We’re incredibly excited about this collaboration with Natoora – our first Spanish-grown seasonal flavour and our first working with a female producer. Amadora’s passion fruit is exceptional in every way: sweet, vibrant, and bursting with tropical character. Our brewers have done an amazing job capturing that flavour in its purest form.” Described as 'vibrantly sweet and sour with a tropical burst', the kombucha combines Amadora’s ripe passion fruit with Momo's raw, unfiltered kombucha base. The result is a bright, refreshing drink that balances natural fruit sugars with the tang of living kombucha cultures. Amadora’s Passion Fruit Kombucha (RRP £4.50 / 330ml glass bottle) will be available from Momo’s website, Natoora, Gail's Bakery, Selfridges, Planet Organic and Whole Foods Market.

Ferrero has announced that its $3.1 billion acquisition of WK Kellogg has been completed, marking a new milestone in the company’s North America growth strategy. The deal, first announced in July and approved by WK Kellogg Co shareholders in September, makes the cereal business a wholly owned subsidiary of the Italian confectionery company. WK Kellogg Co, which separated from Kellogg Company in 2023 , has since been delisted from the New York Stock Exchange, with shareholders receiving a cash payment for each share held prior to closing. The acquisition brings a roster of well-known brands under Ferrero’s ownership, including Frosted Flakes, Rice Krispies, Froot Loops and Special K. The company will now have a stronger presence in North America across breakfast and snacking occasions, complementing its existing confectionery portfolio. Ferrero said the move is in line with its strategy of acquiring 'iconic brands in attractive categories' while continuing to invest in innovation and organic growth. The group also highlighted WK Kellogg’s sustainable business framework, Feeding Happiness, as a foundation for future expansion in the US, Canada and the Caribbean.

The Fruit Factory is set to invigorate the fruit snack category with the launch of its new Sour Apple Fruit Strings, scheduled to hit shelves in Tesco and Morrisons next month (October). This latest addition to the brand’s top-selling Strings range aims to capture the attention of health-conscious parents and adventurous children alike, further solidifying The Fruit Factory's position in the competitive kids' snacking market. The Sour Apple Fruit Strings, which will be available in a convenient five-pack format, leverage the brand's existing popularity – its flagship Fruit Strings are the number one format in the category and the third best-selling product overall. This new SKU is designed not only to attract new shoppers but also to encourage repeat purchases among existing customers. Made with real fruit juice and free from artificial colours and preservatives, each 100g pack contains only 71 kcal, aligning with the increasing consumer demand for healthier snack options. Tara Stevens, Senior Brand Manager at The Fruit Factory, commented: “We know sour flavours are growing in popularity, particularly among families looking for snacks that are both fun and flavourful. Our new Sour Apple Fruit Strings bring something fresh and exciting to the category, offering a bold twist on a proven favourite.” Market research indicates a notable shift in children's taste preferences, with studies showing that children aged five to nine exhibit a stronger inclination towards sour flavours compared to adults. Furthermore, a significant 80% of parents express a willingness to purchase sour-flavoured fruit snacks for their children, presenting a clear opportunity for brands to cater to this emerging trend. The Fruit Factory has already garnered a loyal customer base, with nearly 650,000 consumers choosing the brand in the past year and 70% of them returning for more.

Amanda Garnier According to Gallup, only 54% of drinking-age adults in the US consume alcohol today – the lowest level since the survey began in 1939. Declines cut across every demographic, from young adults to older generations, and even those who still drink are doing so less frequently than before. The cultural shift is so significant that it’s even fuelling entirely new types of events – like Drinks with Benefits, New York City’s first zero-proof festival, taking place on September 27th. Amanda Paul-Garnier, VP of Marketing for The Daily Pour (the company behind Drinks with Benefits), spoke to FoodBev about how these changing consumer preferences are impacting the alcohol sector. I’m struck by a paradox: despite living through multiple overlapping crises, Americans are actually drinking less. At first glance, this feels counterintuitive. Two wars are raging abroad, domestic politics are unstable, inflation is high and the US economy shows signs of strain. In August 2025, inflation rose to 2.9%, only 22,000 jobs were added and unemployment ticked up to 4.3%. Add to that the systemic challenges that predate COVID-19, such as restaurants closing, labour shortages, lack of paid family leave and the crushing costs of childcare, and you would think people might drink more to escape. Yet Gallup reports that the share of US adults who drink alcohol has fallen to 54% which is the lowest level in nearly 90 years of tracking. The decline has been steady for three consecutive years, suggesting this isn’t a blip but part of a deeper cultural shift. More than generational changes Everyone talks about Gen Z drinking less, but who is actually drinking less? According to the Gallup study: Adult drinking is down 8 percentage points Women report an 11-point decline; men, 5 points Younger adults (18–24) are down 9 points; adults 35–54 are down 10 points The biggest drop-offs come from both ends of the income spectrum: those making under $40k, and those earning more than $100k. Interestingly, political identity seems to play a role. Republicans’ drinking rates have fallen sharply (down 19 points, to 46%), while Democrats remain steady at 61%. Money is a large factor in the decline, as alcohol is expensive, especially when household budgets are stretched thin, but culture is shifting too. Health consciousness is now mainstream, and consumers have more alternatives than ever, from functional beverages to alcohol-free cocktails that replicate the experience without the hangover. Events like the Drinks with Benefits Festival, which brings together low- and no-alcohol innovators alongside traditional brands, highlight just how central this movement has become in reshaping drinking culture. Science also plays a role. In 2023, the World Health Organization stated unequivocally that no amount of alcohol is safe for health. Ireland has since taken a historic step, becoming the first country in the world to require cancer warnings on alcohol labels, set to roll out by 2026. Canada’s updated guidelines now advise no more than two drinks per week, down sharply from earlier recommendations. Even the US National Institute on Alcohol Abuse and Alcoholism has intensified its messaging around links between alcohol and cancer, cardiovascular disease and mental health risks. The chorus is clear: alcohol is being reframed not just as a lifestyle choice, but as a serious public health concern. Young adults were early adopters of this belief, but it’s now gaining traction across older generations as well. Alcohol in wider society Personally, I love a glass of wine with dinner or an ice-cold beer on a hot day. Alcohol has been a social lubricant for centuries, there’s a reason it’s woven into rituals, meals and celebrations around the world. I don’t believe in extremes, but I also respect science. Alcohol isn’t harmless: it disrupts biological processes, stresses our systems and increases long-term health risks. Still, I wonder: is alcohol being singled out unfairly while bigger dangers like ultra-processed foods loaded with dyes and additives fly under the radar? Which lobby has more influence in Washington: alcohol or Big Food? In terms of the future, I don’t see drinking disappearing. It predates history and goes back more than 9,000 years, but I do believe Americans are becoming more intentional. My advice would be to listen to science, educate yourself and above all, practice moderation. If you love that glass of wine with friends, maybe have two instead of four. If you enjoy craft beer, perhaps choose one strong pour instead of three lighter ones. Drink less, but better. And while you’re at it, pay attention to what’s on your plate as much as what’s in your glass. At the end of the day, it’s not just about alcohol; it’s about the bigger cultural movement toward health, balance, and conscious consumption.

Recur Software has announced its acquisition of Innova Zones, a provider of asset and compliance management solutions tailored for food processing facilities. This acquisition marks Recur's strategic entry into the food processing sector, underscoring its commitment to enhancing operational efficiencies within the industry. Founded in 2014, Innova Zones has established itself as a vital partner for over 170 food processing plants across the US, including several major producers. The company's innovative platform integrates comprehensive asset tracking, compliance management, and audit automation, providing food processors with essential tools to maintain operational integrity and regulatory compliance. By improving visibility into critical resources such as storerooms, sanitation gear and employee uniforms, Innova Zones helps its clients mitigate audit failures, reduce waste and achieve substantial cost savings – often reaching six figures within months. Brian Barker, the founder of Innova Zones, will transition to the role of chairman, while Zack Suther, the current COO, will step up as CEO. “Building Innova Zones over the past decade has been about solving real problems for operators who are under constant pressure to do more with less," Barker said. "Partnering with Recur, which shares our philosophy of long-term, customer-first growth, gives us confidence that this next chapter will bring even more innovation and impact for the industry.” Charlie Serota, co-founder of Recur Software, highlighted the strategic rationale behind the acquisition. “What stood out about Innova Zones is the way it delivers immediate, tangible results for operators at the highest level in food processing,” he noted. “We are thrilled to welcome Brian, Zack, and the entire Innova Zones team into the Recur network and look forward to supporting their next phase of growth.” Recur Software plans to continue investing in Innova Zones’ technology and team, ensuring that it retains its leadership position in food processing compliance and operational software. The company is also exploring additional verticals that could benefit from Innova Zones’ robust platform.

Ecolab has released its Ecolab CIP IQ technology, designed to transform clean-in-place (CIP) processes for food and beverage manufacturers. This new AI-enhanced digital solution promises to deliver significant operational efficiencies, allowing companies to reclaim valuable production time for innovation and growth. As the food and beverage industry grapples with rising consumer demand for new stock-keeping units and smaller batch runs, the challenge of labour shortages has become increasingly pronounced. Ecolab's CIP IQ addresses a critical bottleneck in production – the time-consuming CIP cycles that occur between product runs. By leveraging advanced sensor data and analytics, CIP IQ aims to optimise wash execution, yielding efficiency gains of approximately 15% in customer deployments. “Manufacturers are facing a paradox where the demand for innovation is high, yet labour constraints limit their capacity,” said an Ecolab spokesperson. “CIP IQ not only improves operational efficiency but also provides real-time visibility into CIP processes, allowing teams to focus on strategic initiatives that drive business growth.” The technology has already demonstrated tangible benefits, including a 10% reduction in both water and energy consumption, alongside improved product optimisation. By harnessing richer data from CIP processes, Ecolab empowers manufacturers to minimise routine cleaning times and redirect those resources toward higher output and faster product innovation. CIP IQ is purpose-built for the food and beverage sector, offering a unified view of CIP performance through features such as wash conformance scoring and critical exception alerts. This enhanced visibility enables operators to answer essential questions about wash effectiveness and efficiency, which are crucial for maintaining safety and quality standards. The introduction of Ecolab’s Precise Wash capability, a module within CIP IQ, further enhances cleaning efficiency by using real-time soil load data to determine when active cleaning is complete. Trials in dairy facilities indicate that this feature can reduce alkaline wash times by 10-20%, contributing to increased annual production output.

US salty snacks company Utz Brands has joined the growing list of companies committing to eliminate all certified Food, Drug and Cosmetic (FD&C) colours from its product portfolio by the end of 2027. This move aligns with the company's long-standing dedication to quality and transparency, reflecting evolving consumer preferences and regulatory pressures in the food industry. Utz’s decision to phase out artificial colours mirrors similar actions taken by other major food and beverage companies, such as Nestlé USA , JM Smucker , as well as Kraft Heinz and General Mills . With a legacy dating back to 1921, Utz aims to position itself as a brand synonymous with high-quality snacks made from simple, trusted ingredients. Currently, 80% of Utz’s offerings are free from FD&C colours, with several brands already fully compliant. The company plans to highlight its commitment to real and simple ingredients on select packaging starting this fall, signaling a proactive approach to meet consumer expectations for cleaner labels. “Since our inception, we have been committed to making snacks that resonate with quality and transparency,” said Utz in a statement. “As consumer tastes and government regulatory initiatives evolve, we adapt while staying true to the flavours and traditions people love.” The decision to phase out artificial colours comes as part of a broader trend in the F&B sector, where brands are responding to growing consumer demand for transparency and clean label products. As companies face heightened scrutiny regarding ingredient sourcing and labeling, Utz’s move could serve as a benchmark for others in the industry. Utz Brands markets a diverse range of savoury snacks under well-known labels such as Utz, On The Border Chips & Dips, Zapp’s and Boulder Canyon. The company’s products are distributed across various retail channels, including grocery stores, mass merchandisers and online platforms. With multiple manufacturing facilities located throughout the US, Utz is well-positioned to meet the demands of its expanding customer base.

Paul Silcock From Oktoberfest steins to small-batch craft brews, every pint relies on more than tradition alone. In this feature, Paul Silcock of Thermo Fisher Scientific uncovers how advanced analytical technologies are shaping the future of brewing, giving beer makers the precision they need to deliver consistency, creativity and quality in every glass. Every autumn, millions of beer lovers gather in cities around the world to celebrate Oktoberfest. Whether you’re raising a stein in Denver, Tokyo or the Bavarian capital itself, your favourite beer carries the same familiar taste and feel. That consistency is no accident. Behind the scenes, brewers rely on powerful analytical tools to control quality at the molecular level. So while people lift their glasses to celebrate beer, they may not realise they’re also toasting something else: the science that ensures each sip is perfect. For today’s food and beverage professionals, the game keeps changing. Consumer standards keep rising. Rules get stricter. Raw materials vary more than ever. But as it turns out, modern analytical science is helping brewers meet these challenges head-on. While brewmasters still rely on time-honoured recipes and techniques, they now leverage powerful analytical technologies like chromatography and mass spectrometry to reveal what’s happening at the chemical compound level. These tools help uncover what happens inside each batch from early research and development to final quality control. They help brewers identify and understand problems fast as well as support the creation of new beer styles. This chemical precision helps support brewers as they work to make Oktoberfest (and the perfect pint) possible. Brewing precision through in-house testing Beer’s ingredients are simple: water, malt, hops and yeast. But these four ingredients combine to create thousands of different compounds that affect everything from taste and aroma to how it feels in your mouth. Each batch faces natural variations in ingredients, temperature changes during fermentation and storage conditions that can alter the final product. To navigate these changes, brewers conduct a robust range of testing to ensure high quality production, with an increased emphasis on in-house testing. A quality testing program typically focuses on three areas: Analytical testing covers chemical analysis of sugars, acids, alcohols and aroma compounds. Brewers might run multiple tests per batch. Each creates a detailed profile for quality control and recipe records. Microbiology ensures no unwanted organisms contaminate the beer. While some styles like sour beers use bacteria on purpose, most beers require pure yeast fermentation. Quick tests can detect contamination before it ruins an entire batch. Sensory analysis or good old fashioned human taste testing – remains irreplaceable. Trained tasters evaluate every batch before release. But now they have analytical data to back their findings. The chemistry behind your beer Small variations in raw materials, water chemistry, temperature or yeast health can cascade into significant changes in flavour, aroma, clarity or shelf stability. Breweries now use analytical tools to track these changes at the chemical and cellular level. With advanced insights into the chemical composition of beer at various stages of development, brewers can: Create signature profiles. Chemical analysis creates a fingerprint for each beer style. Machine learning helps brewers match these profiles batch after batch. Track ageing and stability. Analytical tools detect changes during aging and storage. Brewers use this insight to predict shelf life and adjust processes to protect flavours. Catch off-flavours early. Tests spot problems like skunking or bacterial contamination before they ruin a batch. This protects consumers and prevents recalls. Improve yeast strains. Science helps develop new yeasts that create unique flavours or work better in tough conditions, including biological routes to 'natural' flavours not attainable through raw ingredients alone. Chromatography and mass spectrometry are analytical chemistry techniques that deliver a detailed view of beer’s chemical makeup. Chromatography sorts complex mixtures into separate parts. Mass spectrometry works like a chemical compound scale, weighing different elements to identify them. Together, these two analytical instruments give brewers a complete picture of their product that is now critical to modern beverage creation. Why is this level of analysis needed? A few parts per billion of certain compounds can ruin a beer, transforming a refreshing pilsner into something that tastes like wet cardboard. The same technology that helps pharmaceutical companies ensure drug safety now helps breweries maintain quality, from grain to glass. Chromatography: Tracking the development journey Before fermentation, brewers measure glucose, maltose, and other sugars in the wort (the sweet liquid extracted from grain). During the brewing process, they monitor how yeast consumes these sugars and produces organic acids like lactate and acetate. Too much lactic acid might mean bacteria contamination. Too little residual sugar makes beer too dry. Gas chromatography separates and measures volatile compounds – the molecules responsible for aroma. Water chemistry proves equally critical. The same recipe produces different results with different water profiles. Ion chromatography measures minerals like calcium, magnesium, and sulfate that affect everything from enzyme activity to hop bitterness perception. With a deeper understanding of the differences in water, a brewery in Athens, Georgia, can now recreate the exact water profile of a Munich brewery, ensuring authentic flavour. Changes to the testing paradigm are also increasing the utility of these insights, and in-house analytical instruments have transformed brewery operations. What once required sending samples to external labs and waiting days for results now happens in real-time, empowering breweries to experiment and play with flavours and compounds while ensuring consistency in finished products. A senior quality specialist at a craft brewery explained their approach: “One of the primary reasons for needing to be able to test in-house is timeliness. We’re a high-speed manufacturing facility constantly balancing timelines to stay as efficient as possible. Being able to run these tests ourselves lets us act on the results more quickly than sending them to an outside lab.” Mass spectrometry: Seeing the invisible While chromatography tracks the journey of sugars and acids through brewing, mass spectrometry provides identification and quantification of different compounds throughout the brewing process. Modern mass spectrometry is a cornerstone for chemical analysis in brewing and identifies molecules by their mass-to-charge ratio. It can detect thousands of compounds at once, with recent studies finding over 9,000 different compounds in beer. This is far more than anyone can taste individually, but it’s critical that brewers understand them, since this symphony of molecules creates the complex flavours we enjoy. Traditional tests measured total bitterness but couldn’t tell individual bitter compounds apart. Now brewers can track specific iso-alpha acids (the main source of beer bitterness) and see how they change during brewing and storage. In addition, mass spectrometry also helps breweries develop new products. When creating alcohol-free beers, for example, brewers must remove ethanol without stripping flavour. Mass spectrometry shows exactly which aroma compounds disappear during de-alcoholisation, allowing brewers to selectively add them back or adjust the process to retain more character. Analytical certainty in crafting tomorrow’s next blockbuster beer Beer is a living beverage, shaped by biology, chemistry and the environment. New hurdles like climate change and supply chain disruptions threaten the delicate balance, adding urgency for analytical testing that can enable consistency amid these changes. For example, barley grown in drought conditions has different enzyme levels; hops from wildfire-affected regions may carry smoke compounds; and yeast strains can mutate over time. Chromatography and mass spectrometry are critical in helping brewers adapt. By linking process changes to chemical compounds, analytical technologies empower brewers to adjust recipes and methods while keeping quality consistent. And with the rise of new players and options like non-alcoholic beer, consumers crave new experiences while still expecting consistency in favourites. Beyond quality and safety assurance, future opportunities for analytical sciences in brewing encompass: New ingredient development like the use of alternative grains, novel hops or botanicals. Functional beers, such as those with probiotics or reduced alcohol while preserving flavour integrity. Sustainability measures that optimise resource usage and support transparency in supply chains. Science makes every sip possible As analytical technology advances, so does brewing science. Oktoberfest is a poignant reminder of how science and tradition can work hand in hand. The same festive spirit and old recipes remain, but analytical instruments help make them possible. Whether you prefer a traditional Märzen, a hoppy IPA or an alcohol-free option, chemistry ensures each sip brings the perfect balance of taste and quality. Raise your glass to the hidden science in every pint. Behind that perfect balance of malt sweetness and hop bitterness lies a world of chemical analysis that makes great beer possible. Prost!

British plant-based food brand This has teamed up with German food start-up Omami to launch This is Omami Chickpea Tofu in the UK, rolling out from 24 September. The NPD is described as a first for UK supermarkets, offering a fresh twist on traditional tofu, which is made from soy beans. Bringing ‘a whole new identity to the tofu category,’ the product is made from more than 70% chickpeas, offering a medium-firm texture described as ‘crispy on the outside, creamy on the inside’. Omami, headquartered in Berlin, launched its chickpea-based tofu in Germany last year. Now, This has partnered with the brand to bring the product to the UK, combining both companies’ shared expertise in plant-based innovation. The product is launching in two pre-seasoned flavours, Lightly Seasoned and Chilli Spiced. Both are available in Sainsbury’s and Ocado from today, in Tesco from 6 October, and Lightly Seasoned in Waitrose from 15 October. They are priced at £2.95 per 200g block. The Lightly Seasoned variety is subtly marinated with salt and black pepper to deliver a versatile and lightly flavoured option, while the Chilli Spiced block is flavoured with a spicy chilli marinade that can add a kick of heat ideally suited to Asian and Mexican-inspired meals. The tofu is ready to cook straight from the pack without the need for pressing or extra seasoning. Both varieties are naturally low in saturated fat and contain 14-15g of protein per 100g. Mark Cuddigan, CEO of This, said: “This is going to be the best tofu on the market, game-changing taste and next-level texture,” adding that he believes the product will “change the way people think about tofu”. Omami’s CEO, Christina Hammerschmid, commented: “We're thrilled about this partnership with This. It's a perfect match of two innovative companies that share the same vision – revolutionising the plant-based market by creating products that truly excite consumers with exceptional taste and nutrition.” The product is the latest in a series of more ‘natural,’ veg-led innovations launched by This, which is well-known for its plant-based meat products, in 2025. Earlier in the year, This introduced its This Is Super Superfood range to supermarket shelves, taking a veg-forward, non-meat-mimicking approach and made from wholesome ingredients like shiitake mushrooms, flaxseed, pumpkin, spinach and fava beans. It has since expanded the range with new Super Veg Protein Bites and Super Superfood Breaded Pieces, alongside adding a new This Isn’t Beef Pastrami product to its core meat alternatives range – which the brand has confirmed it will continue to innovate in alongside its more veg-led options, aiming to deliver a more diverse range that caters to different consumers’ preferences.

Anheuser-Busch has announced a new $7.4 million investment in its brewery in Los Angeles, California, to increase production of its Michelob Ultra beer and other brands. The latest investment is part of the company’s ongoing Brewing Futures initiative, involving investment of more than $300 million in its US facilities to create and sustain manufacturing jobs in the country. Opened in 1954, the Los Angeles brewery has received $180 million in investment from Anheuser-Busch over the past five years – part of a broader $2 billion investment invested over the same time period into its 100 sites across the States. The company makes 45 different products at the LA site, which are then shipped across the country to 26 US states. This new investment will expand the brewery’s capacity to produce fast-growing brands like Michelob Ultra, including producing 25oz cans and 15-pack slim cans to meet growing consumer demand. Nielsen data shows that single-serve cans are the number one share gaining pack-size in beer this year across the US. Anheuser-Busch’s Brewing Futures initiative aims to support American manufacturing through creating and sustaining manufacturing jobs, advancing technical skills training and strengthening manufacturing career opportunities for veterans. Brendan Whitworth, CEO of Anheuser-Busch, said: “Investments like this one strengthen our position as a leading American manufacturer, allowing us to continue driving economic growth and creating and sustaining jobs in the communities where we operate”. Top image: © Anheuser-Busch