Steve Schmitt PepsiCo has announced today the appointment of Steve Schmitt as executive vice president and chief financial officer, effective November 10 2025. Schmitt will succeed Jamie Caulfield, who is set to retire after more than 30 years with the company. Caulfield will remain in his role until the transition date and will assist Schmitt in an advisory capacity until May 2026. Schmitt arrives at PepsiCo from Walmart, where he has served as CFO for Walmart US, overseeing financial operations for the retail giant's multi-billion-dollar omni-channel business. His tenure at Walmart has been marked by significant contributions to the company's digital transformation and cost discipline initiatives, positioning him as a key player in the evolving retail landscape. Ramon Laguarta, chairman and CEO of PepsiCo, expressed confidence in Schmitt's ability to drive the company's financial strategy. "Steve has a strong track record of proven results and brings critical expertise that aligns with PepsiCo's growth strategy," Laguarta said. He also highlighted Schmitt's experience with complex supply chains and operational excellence as essential assets for the company as it seeks to enhance profitability and shareholder value. Schmitt's background also includes roles at Yum! Brands, where he developed expertise in the quick-service restaurant sector and evaluated long-term growth strategies. His career began at UPS, where he spent over a decade, further enriching his financial acumen. As PepsiCo navigates a rapidly changing market characterised by shifting consumer preferences towards healthier and more sustainable products, Schmitt's leadership will be crucial. The company, which generated nearly $92 billion in net revenue in 2024, aims to capitalise on these trends while maintaining operational efficiency. Laguarta also acknowledged Caulfield's significant contributions to PepsiCo, highlighting his role in guiding the company through transformative periods. "We are grateful for his contributions throughout his tenure," Laguarta noted, as the company prepares for this pivotal transition.

Premier Foods’ Oxo stocks brand has unveiled several new lines this month: Bone Broth, Signature Ready-to-Use Stock, and Stock Powder. The Bone Broth products are made using British meat and bones, launched as bone broth continues to grow in popularity in the UK following rapid growth in the US. Bone broth accounted for more than 10% of sales in the ambient stock category in the States during 2024, according to Kantar data. Oxo’s venture into this trending space aims to appeal to customers seeking more nourishing benefits from their meal choices. The chicken bone broth contains 15g of protein and 5g of collagen per pack, while the beef bone broth has 18g of protein and 12g of collagen. Both flavours are made with natural ingredients and no preservatives, designed to provide rich, wholesome flavour alongside wellness benefits. They can be used to add depth as a base for soups, ramens and risottos, as well as on their own as a warming drink. They are available in resealable packages, designed for easy pouring. Oxo’s new Signature Ready-to-Use Stocks have been slowly simmered for up to 15 hours, extracting deep flavours that can be poured into a dish to enhance everyday meals such as gravies, pies, ragus and ramens. They are available in chicken, beef, and vegetable flavours, also launching in the resealable format for flexibility and ease. Finally, Oxo describes its Stock Powder line as a ‘category-first’ proposition, with the brand identifying a gap in the market for multifunctional offerings that provide great taste as well as effectively thickening dishes like soups. It is launching in three varieties: chicken and herb, garden vegetable, and mediterranean vegetable. The products come in a fully recyclable drum, made from 55% recycled content. Mark Alldred, senior global marketing director of flavours and seasonings, said: “At Oxo, our vision is to keep evolving our range to meet the needs of modern consumers, ensuring it remains a must-stock in every kitchen. Our three new launches use quality ingredients to add delicious flavours that elevate a wide array of meals and provide nutritional benefits.” The new lines will be available in selected retailers from 13 October 2025.

Calm drinks brand Trip is expanding its functional wellness range with the launch of its first Magnesium + Electrolyte Powder, marking the brand’s entry into the functional hydration category. Available from October across stores and online, the new Peach Yuzu blend combines natural electrolytes from Himalayan pink salt and coconut water extract with magnesium, vitamin D and Ashwagandha, in a clean, sugar-free formula designed to support calm and hydration. Each pouch contains 20 single-serve sachets. Olivia Ferdi, Trip’s co-founder and CEO, said: “We are always innovating to bring our community exceptional new ways to find calm in the everyday chaos. This new Magnesium + Electrolyte Powder offers a convenient, functional format for today’s busy consumers – uniquely delicious, with the authentically functional blends that Trip is known for.” The launch builds on Trip’s success in the premium drinks and supplement space and consumers can enjoy a free three-month subscription to Calm’s mental health well-being app with each purchase.

Rude Health has launched a new premium barista milk alternative range, debuting in two varieties – pistachio and hazelnut – this month (October 2025). The line is claimed to offer two first-to-market innovations for the UK alt-milk category – the pistachio variety positions itself as the only pistachio barista drink in the country that is made with real pistachios, while the hazelnut is claimed to be the only one made with real hazelnuts. Each of the premium drinks is crafted by blending real nuts with oats and a pinch of salt to create a ‘luxurious, nutty and decadently creamy’ offering, Rude Health said. They aim to stand apart from other nut drinks in the category, which often rely on flavourings, oils and additives to create a nutty taste and texture instead of using real nuts. Sam Maguire, Rude Health’s UK country lead, said the new drinks contain no flavourings, oils, gums or added sugar, aligning with growing demand for cleaner label products in the plant-based beverage – and broader F&B – category. “We’re seeing big shifts in demand for taste, transparency and premium options,” Maguire commented. “Our new range delivers on this, stepping up to match premiumisation in the coffee aisle.” The launch follows alt-dairy company Oddlygood Group’s acquisition of Rude Health last year , and is backed by insights from the company’s recent Plant-based Glass Ceiling Report.   The research highlights strong potential for category growth, with flavour innovation and quality perceptions emerging as key drivers. Maguire added: “By pairing Rude Health’s deep understanding of UK consumers with the scale and innovation power of the Oddlygood Group, we can bring products to market that help push the boundaries of the category – offering a premium clean-deck Barista range that’s free from oils, gums and syrups, yet still delivers a truly luxurious experience.” The Plant-based Glass Ceiling Report found that interest in flavoured options is particularly high, with 66% of low users and 58% of lapsed users ken to explore new varieties such as trending pistachio. Natural ingredients are also front of mind, with more than a quarter of low users (27%) actively seeking them. By combining flavour-led innovation with a focus on clean, premium ingredients, Rude Health aims to re-engage lapsed and low users while also providing exciting new options for its existing customers. While the plant-based drinks market has dropped 0.8% value in the last year, Rude Health reported 22% year-on-year growth. This reflects the growing demand for clean label, natural formulations within the category, with Rude Health’s innovation centering around simple ingredients and additive-free products. Nina Gilsvik, global CMO at Oddlygood Group, said: “The festive season is one of the biggest moments of the year for consumers to explore new tastes and treat themselves, which makes it the perfect time to launch our new premium barista range. We see good headroom for growth in everyday indulgence and the festive season gives us a unique opportunity.” The new premium barista products will be available at Waitrose stores across the UK from 12 October, with an RRP of £3.95 per 1L carton.

Nestlé has teamed up with the World Farmers' Organisation (WFO) in an effort to help make food systems more resilient to climate change. The partnership is described as a first-of-its-kind, marking the first alliance between a global food company and the largest global farmers’ association. Nestlé and the WFO will advocate for fair policies and practical solutions, such as regenerative agriculture, that can empower farmers and help the adapt to climate change. The two organisations will collaborate to understand farmers’ challenges, to promote awareness of regenerative agriculture, to strengthen farmers’ capacities, and to co-develop viable farming models that can inspire the next generation of farmers. Arnold Puech d'Alissac, president of the WFO, said: “"Farmers are facing the challenges of climate change every day, but they are also driving the solutions. Real change demands holistic approaches and collaboration across the value chain.” He added: “This partnership with Nestlé aims to lead by example, showing how farmers and industry can work together, with trust and respect, to build food systems that are fair, resilient and sustainable for people and the planet”. The WFO represents over one billion farmers globally from national organisations and agricultural cooperatives in more than 50 countries. Nestlé’s global head of public affairs, Chris Hogg, commented on the partnership: “Nestlé relies on 600,000 farmers globally to ensure a sustainable supply of its raw materials. Farmers, who are deeply aware of today's crop production challenges, are highly proficient at adapting and finding ways to work with the planet's natural resources to produce food.” “By partnering with the WFO, we want to put farmers at the center and share their insights and concerns to help inform food policies.”

DSM-Firmenich has announced new research that could change how the food industry manages one of its biggest fermentation challenges: bacteriophage infection. In collaboration with APC Microbiome Ireland at University College Cork and France’s National Research Institute for Agriculture, Food and Environment (INRAE), the company has revealed how bacteria used in dairy fermentation detect and defend themselves against phages, which are viruses that infect bacteria and can disrupt the production of cheese, yogurt and other fermented products. The study, published in Proceedings of the National Academy of Sciences (PNAS), identifies 13 previously unknown antiphage systems in Lactococcus lactis , the main bacterial species used in dairy fermentation. By analysing how these bacteria respond to phage attacks, and how phages evolve to evade them, researchers have pinpointed 15 viral genes responsible for overcoming bacterial resistance. Among the findings is the discovery of a novel defense mechanism, named Audmula , which prevents phage spread by modifying the bacterial cell wall and trapping the virus inside. It marks the first time this type of defense has been observed, offering a new avenue for developing more resilient starter cultures. Phage outbreaks are a costly issue for dairy manufacturers, often leading to stalled fermentations and wasted batches. DSM-Firmenich says the research provides the scientific foundation to design more robust culture blends and rotation strategies to mitigate these risks. Douwe van Sinderen, senior author of the study, said: “Over the past decade, we’ve learned that bacterial antiviral defenses form an arsenal far more diverse and complex than we ever imagined. With this study, we’re finally beginning to understand how those defenses function – and how viruses manage to evade them. In practical terms, these findings pave the way for next-generation starter cultures designed to withstand the phage challenges facing today’s dairy fermentations.” DSM-Firmenich contributed proprietary bacterial strains, genomic data and phages sourced from dairy environments, ensuring the research reflected real-world conditions. Noël van Peij, co-author and principal scientist at DSM-Firmenich, added: “By decoding the complex relationship between cultures and phages, we’re turning cutting-edge science into competitive advantage – giving us the tools to design ultra-robust culture blends and rotation schemes, empowering producers to take control of fermentation across dairy, plant-based, probiotics and emerging biotechnologies. This is science delivering value for the cheese and fermented milk products market, where it matters most.” Evandro Oliveira de Souza, global senior vice-president cheese business unit at DSM-Firmenich, commented: “These findings demonstrate the power of combining our in-house scientific expertise with world-class research partnerships to solve real industry challenges. By applying these insights to our culture development, we’re adding to the unique depth and breadth of our dairy portfolio and strengthening our ability to deliver more resilient and reliable fermentation performance for dairy producers worldwide.” DSM-Firmenich said it plans to integrate the findings into future product development to support producers facing increasing demand for consistent, high-quality fermented foods.

Lamb Weston, a player in the global frozen potato products market, has inaugurated its new production facility in Mar del Plata, Buenos Aires, marking a significant investment in the Latin American food and beverage sector. This state-of-the-art facility spans 40,000 square metres and is poised to meet the growing demand for high-quality potato products across the region. The facility, which represents the culmination of a multi-year development project, boasts an impressive capacity to process 200 million pounds of potatoes annually. It will produce over 100 varieties of frozen potato products, catering primarily to the burgeoning markets in Brazil and other Latin American countries. Approximately 80% of the output is expected to be exported, leveraging the strategic advantages of the nearby Mar del Plata port. Mike Smith, president and CEO of Lamb Weston, said: “We’re excited to reach this important company milestone as the Mar del Plata, Argentina plant will be a key strategic asset in meeting customers’ needs and expanding our business in Latin America". He continued: "This grand opening marks the completion of our quest to build out a modern, state-of-the-art facility, setting new standards for quality, efficiency and sustainability, custom-made to meet customers’ requirements”. Smith highlighted the facility's advanced technology, which aims to set new benchmarks for quality, efficiency, and sustainability in food production. Romina Broda, vice president and general manager for Latin America, echoed these sentiments, noting the facility's significance not only for Lamb Weston but also for the local economy. “This investment injects additional income into the region and engages innovative Argentine talent, all while supplying Latin America with our beloved French fries,” she commented. The plant is expected to create 250 direct jobs and approximately 3,000 indirect jobs through its operations and partnerships with local suppliers. In a move to ensure high-quality raw materials, Lamb Weston is collaborating with over 100 local producers. The new facility also emphasises sustainability, employing practices designed to minimise waste and optimise the use of natural resources, aligning with the increasing demand for environmentally responsible production in the food and beverage industry. Lamb Weston has been a leader in the frozen potato sector for 75 years, consistently introducing innovative products that enhance operational efficiency for its customers. The company's commitment to quality and sustainability is evident in this latest venture, as it seeks to not only meet but exceed the expectations of its growing customer base in Latin America.

Nestlé has announced the launch of Very Berry Cheerios, providing a fruity twist on its popular O-shaped breakfast cereal. The crunchy cereal rings are made from a combination of oats, wheat and barley, blended with real berry puree for a fruity flavour. In addition to being high in fibre from the oats, wheat and barley, the cereals provide a source of seven vitamins, plus calcium and iron, and contain no artificial colours or flavours. The NPD marks Cheerios’ first new product launch in nearly three years. Sarah Fordy, Nestlé Cereals’ head of marketing, said: “We wanted to bring something fresh and fun to breakfast – something that creates a cheerful start to the day with a taste the whole family loves and nutrition parents feel good about”. Very Berry Cheerios are rolling out at selected supermarkets across the UK now.

In a move to bolster production capabilities, Carlsberg Britvic has announced a £20 million investment in a new soft drinks canning line at its Rugby factory. This expansion, which includes a building extension, will create 34 new jobs and brings the total investment in the site to over £60 million in the past five years. The new canning line will enhance the factory's production capacity, increasing output from 560,000 to 610,000 canned soft drinks per hour. This upgrade will facilitate the production of popular beverages, including Tango and Pepsi MAX, reinforcing Carlsberg Britvic’s position in the competitive soft drinks market. Located on the Glebe Farm Industrial Estate, the Rugby facility is already a major employer in the region, with the new roles in engineering and manufacturing expected to increase the workforce to over 430 employees. Recruitment for these positions is currently underway. Nigel Paine, VP of production at Carlsberg Britvic, said: “This investment underscores our commitment to continuous improvement and innovation in our supply chain. By expanding our production capacity, we can meet the growing demand for our popular brands, create more jobs and enhance our operational efficiency.” This expansion follows a series of investments aimed at strengthening the company's production capabilities, including a £1.15 million investment earlier this year, a £13 million canning line in 2023, and a £27 million canning line in 2021. These efforts are part of Carlsberg Britvic’s broader strategy to enhance its supply chain and maintain its competitive edge in the beverage industry. John Slinger, MP for Rugby, added: “They are a significant employer in the Rugby community, and this announcement means more jobs for our area, opportunities for young people and of course more of some of the nation's favourite soft drinks”. Minister for Investment Jason Stockwood also commented on the announcement, describing it as a strong endorsement of the UK’s F&B sector, which is the largest manufacturing industry in the country. “Not only will their expansion boost production, but it will strengthen the supply chain and help drive economic growth,” he said. The Rugby factory benefits from its strategic location near packaging supplier Ardagh Group, facilitating efficient logistics through an underground passage for can deliveries. This setup not only enhances operational efficiency but also aligns with Carlsberg Britvic’s commitment to sustainability, supported by a government grant for green initiatives. Additionally, the company has invested £4 million in a new logistics hub located at Junction 12 of the M6, further optimising its supply chain.

UK-based functional beverage brand Moju has expanded its range of immunity shots with the new Honey Lemon variant. Launching into the brand’s Immunity Blends porfolio, the Honey Lemon 420ml Dosing Bottle joins Moju’s other multi-serve health shot offerings. It aims to deliver a fresh twist on the familiar ginger, honey and lemon combination, a go-to remedy for many British consumers during the winter cold and flu season. Moju said its latest variety offers a more approachable ‘slow-burn soother’. Fresh peruvian ginger is combined with zesty lemon and soothing honey in a blend designed to deliver both flavour and functionality. It can be shot straight for a spicy yet sweet kick, or diluted with hot water for a more warming option. This dual functionality responds to consumer feedback – Moju revealed that 75% of panellists in its research said they would be very likely to dilute with hot water as a soother. Like Moju’s other offerings, Honey Lemon is crafted in small batches and made with cold-pressed ingredients. Each 60ml shot delivers a natural source of vitamin C and the NHS-recommended daily intake of 10μg of vitamin D3, suitable for both the colder months and year-round immunity support. Amid growing interest in functional shots, Moju said it identified an opportunity to target consumers who were ‘intrigued’ by its ginger shots but ‘hesitant’ about their heat. Honey Lemon hits two out of five on Moju’s ‘spice-o-meter,’ providing a ‘smoother entry point’ for these shoppers. Rich Goldsmith, CEO and co-founder of Moju, said: “At Moju, we’re driven by the belief that nature provides the most powerful and effective ways to power a healthy lifestyle. Our mission is to harness these potent and nutritious ingredients delivering them in bold, uncompromising, yet convenient ways.” He added: “With Honey Lemon, we’re excited to reimagine something familiar and nostalgic with a fresh, natural and punchy Moju twist that can be easily incorporated into your daily routine, either shotted straight for a morning boost or mixed into warm water and sipped hot for a soothing kick.” The new Honey Lemon variant will be available exclusively at Sainsbury’s and via Moju’s website from today (8 October 2025) with an RRP of £5.95.

Meiji is set to launch a new line of functional yogurt products designed to address blood sugar management. The 'Meiji Haemoglobin A1c Countermeasure Yogurt' and 'Meiji Haemoglobin A1c Countermeasure Yogurt Drink Type' will be available nationwide starting October 14 2025. This product introduction marks a significant advancement in the functional food sector, as it features MI-2 lactic acid bacteria, which have been linked to lowering elevated haemoglobin A1c levels in healthy individuals. The yogurt products come in convenient 112g portions and are positioned as a daily dietary supplement that can be easily incorporated into consumers' routines without the concern of added sugars. Each serving retails at 161 yen (approx. $1.05), making them accessible to a broad audience. Haemoglobin A1c (HbA1c) is a critical biomarker for blood sugar control, providing insights into average blood glucose levels over a period of one to two months. The launch of these products responds to an increasing consumer focus on health and wellness, particularly regarding diabetes management and overall metabolic health. As the prevalence of diabetes and pre-diabetic conditions rises globally, Meiji aims to capture a segment of health-conscious consumers seeking functional foods that contribute to better health outcomes. Research supporting the efficacy of MI-2 lactic acid bacteria indicates its potential role in managing HbA1c levels among individuals with high-normal ranges. The company emphasises that while the products are designed to support blood sugar control, they are not classified as medicines and have not undergone government evaluation for their health claims.

Italian food-tech company Foreverland, a producer of cocoa-free chocolate alternatives, has expanded its production capacity with the opening of its first manufacturing plant in Puglia, Italy. The facility will have the capacity to produce over 500 tonnes of Choruba, the start-up’s flagship chocolate alternative ingredient, each year. Choruba is a cocoa-free ingredient made from resilient Mediterranean crops, such as carob, pumpkin seeds and chickpeas. It aims to replicate chocolate’s indulgent flavour and mouthfeel but with a significantly lighter environmental footprint. Through this, Foreverland said it can address both consumer expectations for indulgence and the urgent sustainability challenges facing the cocoa sector – which is being impacted by climate pressures, price volatility and supply shortages – helping manufacturers to reduce reliance on cocoa. The new plant marks a key milestone in Foreverland’s growth strategy. It will provide the company with the capability to run industrial trials with larger clients, secure small and medium-sized business customers, and deliver a steady and scalable supply of cocoa-free chocolate alternatives. The site includes a dedicated pilot fermentation room, enabling the team to test and refine processing steps flexibly, while protecting know-how and validating unit economics. Alongside the new plant, Foreverland has announced a new retail product partnership, the company’s fourth to date. It will team up with Italian protein snack brand Small Giants to launch Choruba Protein Bites – a peanut butter and chocolate-flavoured snack innovation, featuring Small Giants’ yeast-based protein and coated in the Choruba chocolate alternative. The snacks are vegan-friendly, and are priced at €3.29 for a three-pack or €1.99 for a single bar. They are available online and in-store across the Gulliver supermarket chain. Massimo Sabatini, co-founder and CEO of Foreverland, said: “The new plant allows us to work hand in hand with manufacturers, speed up recipe development and bring sustainable chocolate alternatives into everyday products across Europe – all while ensuring we can meet demand at accessible price points”. He added: “Our partnership with Small Giants is a strong example of this next phase, showing how sustainable chocolate alternatives are ready for the mainstream”. Edoardo Imparato, CEO of Small Giants, commented: “Retailers and consumers are looking for real alternatives in categories like chocolate, where sustainability challenges are growing. Through our collaboration with Foreverland, we’re bringing products made with innovative ingredients to market shelves… It’s a concrete step towards making sustainable indulgence the new normal in European supermarkets.” Foreverland, founded in 2022 and headquartered in Milan and Puglia, said it is currently in discussions to expand into France and the Nordics, building on its existing presence in Italy and Germany.