Ardagh Glass Packaging-North America, an operating business of Ardagh Group, has expanded its American-made glass packaging range with the launch of two newly designed 8-oz ring-neck food bottles. Targeted at dressings, sauces and marinades, the flint (clear) glass bottles are produced in the US and available for direct purchase from AGP-North America. The launch strengthens the company’s stock packaging portfolio at a time when food brands are increasingly seeking sustainable, premium packaging solutions that resonate with consumer expectations. The new 8-oz ring-neck bottles are available with either a lug or continuous thread (CT) finish, providing flexibility for a range of closure systems and filling operations. Designed to deliver clarity and shelf impact, the bottles are positioned as a premium yet practical option for brands looking to elevate product presentation in the competitive condiments and dressings category. Like all of Ardagh’s glass packaging, the bottles are 100% recyclable and can be recycled endlessly without loss of purity or quality – a key attribute as circularity and material transparency remain top of mind across the food and beverage sector. “Ardagh Glass Packaging is pleased to offer these new 8oz ring neck bottles that deliver the clarity, durability and shelf appeal brands expect for their products,” said Rashmi Markan, chief commercial officer for AGP-North America. “These versatile glass bottles also provide the premium look in a trusted packaging material that consumers desire.” With more than 125 years of glass manufacturing heritage in the US, Ardagh continues to expand its stock portfolio across colours, sizes, styles and finishes. The addition of the 8oz ring neck format provides small- to mid-size brands, as well as larger CPG players, with a ready-to-scale packaging option manufactured domestically.

Scottish craft beer company BrewDog has closed all of its bars for the day today (2 March 2026), with an announcement regarding the sale of the business expected early this week. The brewer appointed consultant firm AlixPartners last month following a turbulent period marked by continued losses and a significant restructuring of its operations. According to BBC News , an internal email sent to the group’s workforce by chief executive James Taylor has now confirmed that all bars will remain closed for the day to comply with licensing issues related to an anticipated change in ownership. The company was founded in 2007 by James Watt, who stepped down as CEO in 2024, and Martin Dickie, who left the business last year. It operates breweries and bars across Europe, the US and Asia, with around 60 venues in the UK. Last month, BrewDog revealed it would cease production of spirits at its distillery in Ellon, Aberdeenshire, in a move to simplify operations and sharpen its focus on beer and RTD cocktails. Ongoing financial challenges also saw the company close ten of its UK bars in 2025, in addition to hundreds of pubs delisting its flagship Punk IPA beer . The company announced job cuts last year following a £37 million loss in 2024, its fifth consecutive annual pre-tax loss. Though the brewer saw notable success at the height of the craft beer boom around 2017, it has since faced a series of challenges maintaining commercial viability as growth across the sector has slowed significantly, particularly following the Covid-19 pandemic. The brand has also faced controversy surrounding allegations of a ‘toxic’ workplace culture, with current chief executive Taylor undergoing efforts to restore the company’s reputation over the last couple of years. James Howell, managing director at corporate law firm Rubric Law, said BrewDog's decision to appoint advisers and run a competitive process is "about value discovery and deal certainty, not just finding a buyer". "Looking at BrewDog specifically, the triggers here appear investor-led and performance-driven rather than growth-driven," Howell commented. "That changes the dynamic – buyers will focus heavily on margin resilience, liabilities, lease exposure and operational efficiency, not just brand strength. I’ve seen plenty of deals where brand alone cannot bridge gaps in fundamentals." He warned that weak readiness is a key legal risk in such processes, with issues in due diligence having the potential to quickly affect valuation and derail momentum. "That risk is amplified where there is a large shareholder base, as alignment mechanics and drag provisions suddenly become critical to execution," he added. "For founders and SME owners watching this play out, my view is simple: strong exits are engineered, not improvised. The businesses that achieve the best outcomes in M&A are the ones that prepare before they ever launch a process." Further news on the sale's completion is now expected shortly, with Sky News reporting that Magners cider owner C&C Group and Danish brewing group Royal Unibrew are among the interested parties.

Scan Sverige has signed an agreement to acquire Delsbo Slakteri and Jämtlandsgården Livsmedel, marking a strategic expansion of its slaughtering capacity in northern Sweden. The move is part of a broader initiative by parent company Lantmännen to strengthen Swedish agriculture and livestock production, with a particular focus on unlocking growth potential in Norrland. The two businesses, owned by Mattias Norell and Thomas Gill through Delsbo Kött, together generate annual revenues of approximately SEK 190 million (approx. $20.9 million) and employ around 40 people. Both facilities specialise in the slaughter of beef and lamb, serving regional producers in an area increasingly viewed as pivotal to Sweden’s future meat supply. Lars Appelqvist, CEO of Scan Sverige, said: "To meet the increased demand for Swedish meat, investments are required". "Through the acquisitions of Delsbo and Jämtlandsgården, we are strengthening our production and slaughtering capacity in Norrland and creating better opportunities to grow together with our suppliers in a part of the country with particularly good conditions for increased Swedish meat production.” For parent company Lantmännen, the transaction is aligned with its long-term strategy to reinforce Sweden’s food value chain and national food security. Magnus Kagevik, president and CEO of Lantmännen, added: “The acquisitions are an important step in further strengthening Lantmännen’s position in the food value chain and driving growth in Swedish food production. Increased and competitive food production across the country creates value for agriculture and strengthens Sweden’s long-term food security.” Scan Sverige already maintains a long-standing collaboration with both Delsbo Slakteri and Jämtlandsgården. Under the new structure, the current owners will remain active in the business alongside the existing organisation, ensuring operational continuity and local expertise. Mattias Norell and Thomas Gill will also play a key role in an ongoing feasibility study examining the potential establishment of a new slaughterhouse in northern Sweden, an initiative that could further expand processing capacity in the region. Norell and Gill said in a joint statement: “We have had a well-functioning and good collaboration with Scan Sverige for many years. The acquisition means increased capacity and potential for Swedish meat production. We look forward to continuing to work together with employees and suppliers to ensure more Swedish meat from northern Sweden on the plate.” The transaction remains subject to approval by relevant authorities and is expected to be completed during the first half of 2026.

Prime Drink Group has appointed Germain Turpin as interim president and chief executive officer. He succeeds Alexandre Côté, who will step down from the role but remain on the company’s board of directors and oversee special projects. Turpin brings more than 20 years of experience in Québec’s water industry. A former owner of two water assets now held by Prime, he will focus on supporting the development and operational optimisation of the company’s water portfolio. He currently serves as a member of Prime’s board. The board thanked Côté for his contributions to the company’s operations and welcomed Turpin to the position. Founded in 2015 and headquartered in Montreal, Canada, Prime Drink Group operates in the bottled water and beverage sector, focusing on the acquisition, development and optimisation of water sources and related assets. This announcement follows Prime Drink Group’s binding letter of intent, signed last April, to acquire a majority stake in functional drinks brand Relax Downlow .

Starbucks is expanding its ready-to-drink (RTD) portfolio with the launch of Starbucks Coffee & Protein, a new line combining Starbucks coffee with added nutrition. Each 12oz bottle contains 22g of complete protein, 5g of prebiotic fibre, five vitamins and minerals and 2g of sugar. The products, which will launch nationwide in the US on 23 March, will be available in two flavours: Classic Caffè and Caffè Mocha, with a suggested retail price of $3.99. Distribution will include grocery, online, convenience and gas station channels. The range was developed through the North American Coffee Partnership (NACP), the joint venture between Starbucks and PepsiCo. Brian Smith, senior director of brand marketing at NACP, said: “Consumers are looking for wellness solutions that fit seamlessly into their morning routines. Starbucks Coffee & Protein delivers both great taste and nutrients, offering 22g of complete protein and 5g of prebiotic fiber in a convenient, ready-to-drink bottle that supports busy lifestyles.” The launch follows the introduction of Protein Lattes and Protein Cold Foams in Starbucks coffeehouses across the US and Canada last year. Alongside the Coffee & Protein range, Starbucks will introduce additional RTD products on 23 March. These include Starbucks Doubleshot Energy Zero Sugar, available in French Vanilla and Dark Chocolate flavours, containing under 100 calories per 15oz can and priced at $3.59. The company is also adding Chocolate Hazelnut Gelato to its RTD Frappuccino Lite line. The 9.5oz product contains 100 calories and no added sugars and will retail at a suggested price of $2.99. Existing Frappuccino Lite flavours include Sea Salt Caramel Gelato, Creamy Vanilla Gelato and Double Chocolate Gelato.

PepsiCo is entering a new food category with the launch of a ready-to-heat vegetable soup range under its Alvalle brand, marking a strategic move beyond the company’s stronghold in chilled gazpacho. The new range builds on Alvalle’s leadership in Spain’s refrigerated branded gazpacho segment and is designed to capture growing demand for convenient, plant-based and nutritious meal solutions. The soups will be merchandised in the chilled aisle and are positioned as ready-to-eat options suited to both lunch and dinner occasions. Produced in Murcia, southern Spain, the range is made with 100% Spanish-sourced natural ingredients, vegetables, olive oil and salt, and contains no additives or gluten. The initial launch includes two SKUs: Vegetable Cream: zucchini, carrot, potato and onion, and Pumpkin Cream: pumpkin, carrot, onion and sweet potato. Both products are packaged in 600ml bottles made from 100% recycled plastic (rPET), excluding the cap and label, supporting PepsiCo’s push toward more sustainable packaging solutions. The soups will debut in Spain, with expansion plans for Portugal and other Western European markets. “PepsiCo is seizing a strategic opportunity for Alvalle to become an all-year fixture by responding to how consumers eat across seasons, with simple, convenient meals made with natural ingredients that fit lunch and dinner occasions,” said Lluis Crespo, Alvalle general manager within PepsiCo’s Food Ventures Business Unit. “It is a natural evolution for our Alvalle brand and opens the door to growth to even more geographies by appealing to a wider range of consumers," Crespo continued. The launch aligns with PepsiCo’s wider strategy to strengthen its position as a food company rooted in agriculture, while expanding its global convenient foods portfolio. Recent transactions, including the acquisitions of Siete Foods and Sabra dips, underscore the company’s focus on broadening its food footprint alongside its beverage operations. Alvalle’s new hot soups also tie into PepsiCo Positive (pep+), the group’s sustainability and value-creation framework, through commitments around regenerative agriculture and supply chain resilience. Earlier this year, Alvalle and the PepsiCo Foundation launched the VivaOliva program in Jaén, Spain, a key olive oil sourcing region for the brand, with the goal of supporting 150 olive farmers in adopting regenerative agriculture practices and strengthening farm-level business performance. Founded in Murcia in 1991 and acquired by PepsiCo in 1999, Alvalle's portfolio includes Original Gazpacho, Smooth Gazpacho without Cucumber, Salmorejo and Ajoblanco in carton format, alongside a seasonal range in rPET bottles.

Target has announced that by the end of May 2026, it will exclusively carry cereals made without certified synthetic colours, positioning itself among the first US retailers to implement such a standard across its entire cereal assortment. The move marks a significant step in the Minneapolis-headquartered retailer’s broader strategy to strengthen its merchandising authority, while aligning with evolving consumer preferences around health and wellness. Target said its guest insights and long-term sales trend data show a sustained shift toward foods made without artificial additives, particularly in categories purchased for children. As a result, the company has worked with both national-brand and owned-brand partners to reformulate products where necessary while maintaining flavour, quality and price competitiveness. “We know consumers are increasingly prioritising healthier lifestyles, and we’re moving quickly to evolve our offerings to meet their needs,” said Cara Sylvester, executive vice president and chief merchandising officer at Target. “Our new cereal assortment made without certified synthetic colors makes it easier for busy families to make choices they feel good about, and shows what it means to curate a great assortment and lead with merchandising authority," she continued. By the end of May, 100% of cereals sold in Target stores and online will meet the new standard. The transition required close collaboration with branded suppliers as well as adjustments within Target’s owned-label portfolio. The retailer emphasised that the updated cereal aisle will continue to offer a broad range of flavours, formats and options across dietary preferences and price tiers. The cereal overhaul builds on ingredient standards first introduced in 2019 with the launch of Good & Gather, Target’s flagship owned food and beverage brand. The portfolio, which now spans more than 2,500 SKUs across categories including dairy, produce, ready-made meals, meat and baby food, was developed without artificial flavours and sweeteners, synthetic colours or high-fructose corn syrup. The retailer described the cereal initiative as part of a wider ambition to create a differentiated grocery experience centred on intentional curation for modern families. As competition intensifies in food retail, ingredient transparency and simplified labelling are increasingly viewed as levers for driving loyalty and basket growth. Target said it will continue to evaluate additional opportunities where ingredient evolution aligns with guest expectations.

Taj Foods will take centre stage at IFE 2026 as it unveils its most strategically focused frozen innovation programme to date, following the shortlisting of its directors – Jimal, Nishal and Devik Solanki – at the 27th GG2 Leadership & Diversity Awards 2026. Now in its 27th year, the GG2 Leadership & Diversity Awards are widely regarded as the UK’s premier platform recognising leadership excellence, governance and long-term contribution to British industry. The recognition follows a landmark year for Taj Foods, which also secured Entrepreneur of the Year at the Asian Achievers Awards 2025, underlining the brand’s sustained growth, commercial discipline and expanding influence within the UK food sector. At IFE 2026 (Stand 3932, Frozen & Chilled Hall), Taj Foods will present a tightly engineered portfolio of market-exclusive 2026 launches designed to deliver strong rate of sale, freezer impact and scalable growth across retail, wholesale and foodservice. Central to the showcase is Taj Foods’ category-defining frozen street food range. Headline lines include Taj Masala Fries, expanded Punjabi Samosa variants and Quick Cook Cassava Chips – products developed to translate global street food trends into commercially viable frozen formats with standout freezer visibility and repeat purchase appeal. Supporting this is a rapidly expanding foundations and ingredients platform, reflecting rising demand for convenience-led cooking without compromising authenticity. Featured lines include Curry Base Mixes, Crushed & Sautéed Onion Solutions, Grated Coconut and the widest frozen herbs portfolio in Europe. Together, these lines position Taj Foods not simply as a finished-meals supplier, but as a foundational partner helping retailers build complete, high-performing frozen world foods fixtures. Completing the range is Taj Foods’ frozen breads portfolio, including exclusive stuffed breads and restaurant-style naan breads, alongside street-food bread variants developed specifically for retail, wholesale and foodservice channels. All innovations sit within Taj Foods’ Flavours Redefined 2026 strategy – a globally scalable approach focused on category leadership, disciplined innovation and sustainable rate of sale. Rather than replicating existing ranges, the strategy prioritises exclusivity, clear shopper need-states and commercially engineered formats that support long-term category growth. As frozen world foods continue to move from niche to mainstream, Taj Foods’ IFE 2026 presence signals a clear direction of travel: commercially focused innovation, operational scale and award-recognised leadership working in alignment. Visit Taj Foods at IFE 2026 – Stand 3932, Frozen & Chilled Hall.

Stefan Welker Stefan Welker, strategic segment manager for Rigid Packaging at Industrial Physics, explores how packaging manufacturers can gain value from redefining the human role in a technology-driven era. The role of the human workforce in packaging is changing. From skilled engineers retiring to rising automation across production lines, the packaging industry is evolving considerably. As the balance between human expertise and technology continues to shift, manufacturers are rethinking how people contribute to innovation, efficiency and quality assurance. Here, we explore the new role of humans in packaging manufacturing and why companies stand to gain lasting value by re-evaluating how their people integrate with smarter systems. Pressures reshaping the workforce One of the most significant pressures shaping the workforce is the growing skills shortage. Many experienced packaging professionals with decades of technical expertise are approaching retirement, while fewer younger workers are entering the sector. This generational shift risks the loss of valuable institutional knowledge, prompting renewed urgency around training and skills retention to maintain productivity and quality. In time, AI-enabled measurement and process control systems could help to compensate for the loss of expertise by linking precise test data with SPC insights, supporting Industry 4.0-style knowledge transfer across production lines. The power of these knowledge tools could be further enhanced as they self-train to reflect the specific conditions of each production line, incorporating both upstream and downstream process steps. In the present day, sustainability expectations are rising sharply. Regulators and consumers are demanding recyclable, compostable and reusable packaging solutions, requiring manufacturers to master new materials and production techniques. For many professionals, this means acquiring new knowledge and skills, from understanding material science innovations to applying processes for eco-conscious packaging assembly. Supply chain disruptions and fluctuating material costs are also adding pressure. Variations in the availability of raw materials and costs have complicated production schedules, and workers are under increased scrutiny to maximise resource efficiency, minimise waste and maintain output levels despite constraints. The ability to adapt quickly and problem-solve under these conditions is becoming an essential workforce competency. Finally, tighter margins across the industry mean that teams are being asked to deliver more with less. This combination of skills gaps, sustainability targets, supply chain volatility and financial pressure makes it clear that a new approach to workforce management is needed. People as a strategic advantage While these challenges are significant, they also present opportunities. Forward-thinking manufacturers are reframing their people not as a cost centre but as a strategic asset. When packaging companies shift their mindset to view their team as drivers of innovation and operational excellence, rather than seeing labour as a cost burden, they unlock untapped potential. With this approach, the workforce becomes a source of creative problem-solving, process optimisation and continuous improvement – not just a pair of hands to complete traditional processes. Technology is a crucial enabler of this shift. Automation in test and measurement systems significantly reduces the risk of human error, a key cause of production delays and quality issues. For example, automatic inspection gauge technology in beverage packaging can deliver consistent can-end score measurements across batches, eliminating operator variability and improving product quality. By automating manual and repetitive processes, these systems also free people to focus on higher-level responsibilities, such as interpreting real-time data, supervising complex workflows and optimising performance. Instead of manually collecting cans or lids, today’s automation technologies can handle the entire sequence – from automatic sampling on the production line and feeding into the measurement system, to detecting the measurement object and production stage, performing measurements and returning the cans to the line. This level of automation allows employees to redirect their attention to more complex, value-adding tasks. With the right training, workers can evolve into analytical and supervisory roles that directly influence company strategy and efficiency. Some manufacturers are already responding by introducing structured training programmes that blend mechanical knowledge with data literacy. By equipping operators to interpret statistical process control (SPC) data or troubleshoot sensor readings, these initiatives turn shop-floor staff into proactive contributors to process innovation. Culture of continuous improvement Technology alone is not enough. To realise its full value, manufacturers must create a culture that empowers employees to grow alongside automation. But conversely, automation must also evolve with its people. By enabling communication between humans and systems, eg. through shared knowledge databases, automation can provide less experienced employees with instant access to expertise, helping them solve problems efficiently and maximise productivity. Industrial Physics’ latest research found that almost half (48%) of packaging professionals agreed their company was already investing in futureproofing, reflected in food and beverage packaging through increased adoption of automation. This technology bolsters manufacturers against challenges such as the skills shortage, supply chain turbulence and financial constraints as vital data is collected via tech in an accurate, efficient way, regardless of the external environment. Automated systems can handle routine inspection and data collection, allowing operators to focus on decision-making and continuous improvement. Meanwhile, automated process control systems facilitate better data integration, shifting maintenance from reactive to proactive. By analysing performance trends, operators can schedule maintenance before breakdowns occur, reducing downtime and improving overall equipment effectiveness (OEE). When technology supports the workforce effectively, teams can operate in greater synchronisation and at a faster pace. The synergy between human insight and automated data collection facilitates smarter working practices, where continuous feedback loops drive incremental improvements. As digital transformation accelerates, collaboration between production, maintenance and quality teams becomes increasingly seamless, supported by shared access to live process data and performance dashboards. Making progress As the packaging industry strives to meet growing demand whilst meeting ambitious sustainability targets, the role of humans remains critical, but transformed. The workforce today looks less like traditional labour and more like a strategic innovation partner. While technology automates and improves routine tasks, humans bring critical thinking, adaptability and creativity to the production floor. Manufacturers that recognise and invest in this new human role by fostering upskilling, supporting technological adoption, and building cultures of continuous improvement will be best positioned to thrive in a complex, fast-moving market. Ultimately, the future of packaging manufacturing will depend on humans and technology working together, harmoniously and strategically, to achieve smarter, more sustainable outcomes.

Ingredion has expanded its range of ingredient solutions with Vitessence Pea 100 HD, a pea protein optimised for cold-pressed snack bars. The new solution aims to ensure softness of cold-pressed bars is maintained throughout shelf life while adding nutritional value to boost consumer appeal. Consumers increasingly seek indulgent textures, balanced taste and smooth mouthfeel in protein snack products. However, formulating bars with plant protein can introduce texture challenges, including increased firmness and gritty mouthfeel, throughout shelf life. Ingredion developed and validated Vitessence Pea 100 HD protein in cold-pressed bar applications to ensure ‘superior texture that drives purchase loyalty’. According to the company, sensory testing of the solution confirmed that Pea 100 HD protein offers a short texture with a clean break, reducing chalky, gritty or powdery mouthfeel and preserving a smooth and creamy texture over time when compared with other protein sources. Beyond cold-pressed bars, the solution also demonstrated strong performance in other bakery and bar-type applications. Testing revealed that the product has a low plant/pulse flavour and no gritty perception, improving the consumer experience and enhancing indulgence. It also supports cleaner labels and helps brands achieve ‘high-protein’ or ‘source of protein’ claims on products. Muserref Karadayi, business manager, healthful solutions EMEA at Ingredion, said: “Our Vitessence Pea 100 HD pea protein reduces the challenges cold-pressed bar manufacturers face and enables them to build product superiority in areas that matter to consumers, especially in the area of texture, which is a significant factor”. “We identified key consumer drivers – taste, texture and sensory appeal – in the sports and nutrition bar space, which guided the development of our new plant protein.”

UK-based materials science company KluraLabs has raised £8 million in funding to accelerate the roll-out of its packaging technology solution across global retail supply chains. The investment will support wider commercial deployment of the company’s packaging solution, which is designed to slow food spoilage, extend shelf life and significantly reduce waste. Founded in 2020 and headquartered at the EpiCentre laboratory facility in Cambridge, KluraLabs works with partners across the food industry with a goal of transforming everyday food packaging through advanced materials science. Its innovation brings advanced antimicrobial and preservation capabilities to everyday packaging without compromising sustainability or food quality. The solution is engineered to integrate with existing packaging supply chains and, according to KluraLabs, is already generating interest for applications across high-loss fresh produce, bakery, pre-packed meals and more. Matin Mohseni, co-founder and COO of KluraLabs, commented: “We’re delighted to secure this significant round of funding to take our technology to the next stage of commercial scale-up”. “This funding validates both the urgency of tackling food waste and the confidence investors have in our science-driven approach to transforming the food system.”

PS Seasoning has unveiled four new seasoning blends aimed at commercial meat processors: Pesto Sausage, Curry Sausage, Birria Snack Stick and Candied Jalapeño Jerky. The line-up reflects the company's 2026 Flavor and Consumer Behavior Trends Forecast , highlighting global flavours, nostalgic comfort foods and sweet-and-spicy “swicy” profiles. As protein prices fluctuate, processors are seeking ways to offer both value and innovation. Research from Datassential shows that 67% of consumers enjoy globally inspired flavours, while sweet-and-spicy combinations are among the fastest-growing flavour trends. The new blends are designed to work across beef, pork, turkey and chicken, enabling processors to expand their SKU offerings without complicating operations. Developed at PS Seasoning’s Culinary Innovation & R&D Center and supported by Pro Smoker’s technical expertise, each profile emphasises authentic flavour and consistent performance. The 2026 flavor line-up includes: Pesto Sausage   – Basil, garlic, and parmesan deliver a modern twist on Mediterranean comfort. Curry Sausage   – Warm, aromatic spices bring approachable global flavour to the sausage category. Birria Snack Stick  – Smoky red chile with moderate heat captures Mexico’s street-food trend. Candied Jalapeño Jerky   – A sweet-and-spicy profile with sugary glaze and jalapeño heat. Alexander Betances, senior director of sales for PS Seasoning and Pro Smoker, said: "Our customers look to us to help them stand out in the meat case and on shelf. We're a customer-first company, and in a market where protein costs are shifting and competition is fierce, processors need dependable solutions that differentiate. These flavours are built to perform in the smokehouse, scale with confidence and give our partners a competitive edge." PS Seasoning plans to showcase the new flavours at meat processing trade shows nationwide throughout 2026.