Restaurant-to-door delivery company Deliveroo has agreed to a £2.9 billion takeover by its US rival DoorDash. The deal, which values Deliveroo at 180p per share, represents a 44% premium over its share price prior to the announcement of takeover talks last month. However, this valuation is notably lower than the 390p per share price at which Deliveroo initially floated on the London Stock Exchange in April 2021. The merger is poised to create a formidable competitor in the global food delivery market, with the combined entity operating in over 40 countries and serving approximately 50 million customers monthly. Analysts suggest that this consolidation could intensify competition against existing rivals such as Just Eat and Uber Eats, particularly in the UK market. DoorDash's acquisition of Deliveroo comes at a time when the company is seeking to bolster its position as a leader in local commerce. The integration of Deliveroo's operations, which include a network of over 130,000 delivery riders and a diverse range of restaurant partnerships, is expected to enhance DoorDash’s scale and technological capabilities. Reported by the BBC , the two firms said: “The combination with Deliveroo will strengthen DoorDash's position as a leading global platform in local commerce”. Will Shu, co-founder and CEO of Deliveroo, described the deal as "transformative" in a statement to the BBC , noting the potential for increased investment in product development and consumer value. This acquisition is indicative of a broader trend where UK-listed firms are being absorbed by US companies, raising concerns about the attractiveness of the UK market for investment. The financial performance of both companies underscores the strategic importance of this merger. Deliveroo reported sales of approximately £2 billion in 2024, while DoorDash achieved revenues of around £8 billion in the same year. As both companies began as food delivery services, DoorDash's expansion into a larger local commerce platform presents a challenge for competitors in the space. Matt Britzman, a senior equity analyst at Hargreaves Lansdown, told BBC that DoorDash's acquisition could "rattle Uber" and reshape the competitive landscape in the UK. With no competing bids currently in sight, the deal appears to be a calculated move aimed at solidifying DoorDash's market position and accelerating growth. The acquisition is also expected to have significant implications for Deliveroo's employees, with some staff members poised to receive substantial payouts as part of the transaction. According to BBC reports, CEO Will Shu stands to gain approximately £172.4 million from his 6.4% stake in the company, highlighting the financial stakes involved in this deal.

US meat snack brand Archer has unveiled new meat stick flavours, in response to data from Numerator highlighting meat snacks as one of the fastest-growing snack categories in the US. Made with 100% grass-fed beef and real, premium ingredients, the new flavours include: Pepperoni Style Mini Beef Sticks , which offer a ‘perfect balance’ of savoury seasonings and the authentic taste of pepperoni, are available in a 24-count multipack bag, priced at $14.48 and available at Sam’s Club now until the end of June. Beef Taco Mini Sticks , described as a ‘family friendly’ flavour that makes every day Taco Tuesday, are available in a 16-count multipack bag priced at $16.99. Prime Rib Style Beef Sticks , offering the ‘gourmet flavour’ of prime rib packaged in snack format. The 1oz sticks are available as a ten-count multipack bag or sold individually, costing $17.99 per bag or £2.49 per single-serve stick. Andrew Thomas, vice president of marketing at Archer, said: “With the meat stick category growing exponentially, Archer is doubling down on the segment with our new offerings in classic and family-friendly flavours and expanded retailer availability to meet surging consumer demand”. “Our latest innovations give busy consumers and families even more convenient, high protein snacking options made with the real flavour ingredients they crave while providing the variety they need to keep their daily snack rotation fresh and exciting.” Following a demand for high-protein snacks made with real ingredients and bold flavours, Archer has unveiled its three new flavours sold in convenient multipack formats across wider distribution areas, including Target, Walmart and other retailers, as well as additional packaging formats for its popular Classic Beef and Rosemary Turkey varieties.

International Paper, a sustainable packaging company, broke ground on its largest facility to date: a new packaging box plant in Waterloo, Iowa. The new facility will primarily focus on serving the protein segment, providing tailored packaging solutions and meeting the growing demand for high-quality, sustainable packaging. The Waterloo box plant will feature cutting-edge technology and equipment, enabling International Paper to deliver innovative packaging solutions. The company estimates that the facility will create 65 new jobs, adding to its existing workforce. International Paper employs over 65,000 team members globally and operates in more than 30 countries, serving customers worldwide. John Berry, International Paper’s group vice president, said: “We are thrilled to break ground and invest in our company and the city of Waterloo. This facility represents our dedication to growing in markets where we want to compete, advancing our capabilities and ensuring customers receive quality and reliable products.” Berry added: “We look forward to our continued future in Waterloo and are very grateful to everyone who has made today possible.” The plant is designed to incorporate the latest safety practices and industry technology and is scheduled to begin operations in the later stages of 2026.

The PepsiCo Foundation has initiated a new programme called VivaOliva, aimed at assisting smallholder olive oil farmers in Jaén, Spain, in adopting regenerative agricultural practices. With a funding commitment of €300,000, the initiative seeks to enhance the sustainability and profitability of olive oil production, a key ingredient for PepsiCo’s Alvalle brand of chilled soups. The program will directly support 150 farmers in one of Spain's most economically vulnerable regions, which is also grappling with severe water scarcity and the impacts of climate change. By focusing on regenerative agriculture, VivaOliva aims to address both local economic challenges and broader environmental concerns. VivaOliva will provide farmers with personalised mentoring from agronomic experts, financial assistance, and workshops focused on sustainable farming techniques. Key practices promoted through the initiative include compost fertilisation, cover cropping and the installation of infiltration trenches. These methods are designed to improve soil health, enhance water-use efficiency and increase biodiversity, ultimately leading to higher quality olive oil production. The programme also highlights the importance of engaging younger generations in agriculture, presenting it as a viable career path. This approach aims to combat rural depopulation and ensure the long-term sustainability of farming in the region. Archana Jagannathan, chief sustainability officer for PepsiCo Europe, the Middle East and Africa, highlighted the initiative's focus on local engagement. “True impact begins with local engagement rooted in trust and collaboration,” she stated, underscoring the programme’s commitment to combining traditional agricultural knowledge with modern regenerative practices. The initiative is expected to yield initial economic benefits through reduced costs associated with sustainable farming practices, with more significant environmental improvements anticipated within three to five years. Full transformation towards regenerative practices and stable profitability is projected within five to eight years. With global demand for extra virgin olive oil on the rise, driven by the popularity of Mediterranean diets, VivaOliva positions itself to leverage both regional needs and international market opportunities. The initiative aligns with PepsiCo's broader sustainability goals, which include creating resilient supply chains and fostering thriving agricultural communities. Implemented in partnership with local cooperatives, the Earthworm Foundation, and other agricultural consultancies, VivaOliva is designed to be scalable to other regions facing similar challenges. The program's framework aims to address issues such as rural depopulation and the need for generational renewal in agriculture. Andrea Pont, director of the PepsiCo Foundation in Europe, added: “As we aim to empower communities to thrive and maximise their full potential, the PepsiCo Foundation is working to enable sustained living incomes for small-scale farmers. Through VivaOliva, we’re proud to help provide training and expert guidance to support a shift toward more sustainable practices and help build stronger, more resilient farming communities for the next generation of agricultural leaders.”

Biotech start-ups Phytolon and Ginkgo Bioworks have announced the successful completion of the second development milestone in their multi-product collaboration to produce natural food colours. The collaboration was initiated in 2022, involving the development of yeast strains to produce two natural colour solutions. The start-ups aim to offer the food industry vibrant and fully functional replacements for synthetic dyes amid increasing concerns around the health impacts of artificial colourants and other additives. Ginkgo Bioworks, based in the US, offers a horizontal platform for cell programming, providing end-to-end services for organisations in food and agriculture as well as pharmaceutials, speciality chemicals and more. Meanwhile, Phytolon, headquartered in Israel, focuses on offering natural, clean label food colours through fermentation of baker’s yeast. In the US, the Food and Drug Administration (FDA) has already banned the Red No 3 dye due to research linking the colourant to cancer in laboratory rats. Since the ban was announced earlier this year, Health and Human Services secretary Robert F Kennedy Jr has continued to prioritise the removal of synthetic colours, with FDA commissioner Marty Makary announcing an initiative to eliminate them from the US food supply by the end of 2026, if not sooner. Phytolon and Ginkgo achieved the first development milestone in their partnership early last year, unlocking the entire purple-to-yellow spectrum. Ginkgo leveraged its AI modeling expertise and high-throughput screening platform to deliver yeast strains with nearly three times higher production efficiency, enabling Phytolon to develop formulations that successfully addressed the desired colouring standards in multiple food categories including baked goods, snacks, seasonings, toppings and icings, confectionery, yogurts, ice creams and frozen novelties. The improved production efficiency drives a significant reduction in the production costs and carbon footprint. According to Phytolon, its fermentation-based manufacturing process requires less energy and capital investment to reach high colouring efficiency compared with benchmark natural colours that rely on farming and extensive post-processing. Phytolon's ‘Beetroot Red’ and ‘Prickly Pear Yellow’ colour solutions are expected to be available to the US market soon, following approval by the FDA. Upon meeting the second development milestone, Ginkgo will receive additional equity in Phytolon. This aims to pave the way for follow-up projects that can bring new benefits to both companies in their growing partnership. Wissam Mansour, Phytolon’s chief product officer, commented: “This is an unprecedented opportunity. The vibrant colours Phytolon is now poised to deliver to customers will allow the food industry to explore the full potential of natural and healthy beet and prickly pear pigments that have never before been readily available with such purity and quality.” Top image:  © Phytolon

Jeni’s Splendid Ice Creams has launched its first packaged ice cream bars, now available in freezer aisles across the US. The new J-Bars bring the company’s signature rich texture and bold flavours to a handheld format, expanding beyond its pints. The launch includes four varieties: Vanilla Caramel Sundae, which is a vanilla ice cream with smoky almonds, caramel sauce and a chocolate coating; Dark Chocolate Bombe, a chocolate ice cream with chocolate cookies and a chocolaty shell; Passion Fruit Dreamsicle, a tropical mix of passion fruit and key lime; and Chocolate Churros & Cream, a brown sugar and Vietnamese cinnamon ice cream with chocolate and cinnamon cookies. Jeni's senior director of innovation Beth Stallings said: "We made no concessions and took no shortcuts when making our J-Bars. We held ourselves to the same high standards that we do when creating every pint of ice cream – above all else, every bite had to be wildly delicious." J-Bars are currently stocked at retailers including Whole Foods Market, Harris Teeter and select Target locations.

Hotpack has announced a $100 million investment to establish its first manufacturing facility in the US. Founded in Dubai, UAE, in 1995, Hotpack manufactures and distributes a wide range of food packaging materials and related products. The 70,000-square-foot plant, which will be located in Edison, New Jersey, aims to deliver customised packaging solutions and strengthen supply chains to support its growing US customer base, in line with the company’s 2030 global growth strategy. The first phase of the project will create 200 jobs in the region over the next five years. The plant will specialise in customising cups, containers and clamshells made from plastic and paper, with potential for more job creation as it expands. According to the company, this investment enhances Hotpack’s ability to serve US customers more efficiently and underscores its commitment to innovation and sustainability in the global packaging industry. Abdul Jebbar, group CEO and MD of Hotpack, said: "We are proud to establish a manufacturing presence in New Jersey as this expansion marks a significant milestone for the company. This investment reflects our dedication to better serving our clients in the US market and contributes to local economy through job creation and advanced manufacturing capabilities." He added: “The New Jersey expansion is the latest in a series of investments we have made to scale our international footprint. As part of our strategic international expansions, we have made significant investments in different countries, which includes investment in 2022 for a biodegradable packaging facility in Malaysia, expansion of manufacturing facilities in Saudi Arabia and our dedicated paper products manufacturing facility in India has been fully functional since 2023, further underlining our role in supporting regional and global markets." Zainudeen, group COO and executive director of Hotpack, highlighted that the New Jersey facility will feature advanced packaging technology, serving as a hub for bespoke plastic packaging solutions tailored to clients across various industries. He added: “With a strong focus on enabling brand customisation, Hotpack will offer precision-crafted products that not only meet the highest standards of quality and functionality but also serve as powerful branding tools for businesses looking to elevate their presence in the market”. “Hotpack is actively collaborating with local authorities in New Jersey to ensure the smooth and timely establishment of the facility, which is expected to become operational by mid-2025. The new site is designed to strengthen our global supply chain and provide localised support to customers in one of the world’s largest packaging markets."

Heineken has introduced Heineken Studio, a new platform aimed at fostering innovation within the brewing industry. This initiative seeks to combine Heineken's brewing expertise with contemporary cultural trends to create products and experiences that align with evolving consumer preferences. Heineken Studio is designed as an experimental hub where the company's brewing talent collaborates with cultural influencers. The goal is to develop bold and relevant innovations that enhance social drinking experiences. The initiative highlights a shift in the beverage industry towards more consumer-driven product development. Central to the Heineken Studio concept is a robust consumer feedback mechanism, allowing the company to adapt its innovations in real-time and respond swiftly to changing market demands. Jules Macken, Heineken's global innovation director, said: "Heineken Studio is designed as a playground for experimentation, where we innovate and find new ways to refresh social life through creativity and elevated experiences. With 150 years of brewing heritage behind us, we know how to achieve the classic style and consistency that customers have come to know and love from Heineken." “The beauty of this playground is the ability it gives us to be bold in our exploration. While staying true to our masterbrand credentials, Heineken Studio is about testing and learning. Experimenting with brews, rituals and serves, and product experience, we are addressing consumers’ evolving needs – each with a clear learning agenda, with potential for some – but not all – output to be scaled." Heineken Studio has already begun testing several innovative products, including: Personalised draught: A technology that allows consumers to customise their beer's flavour profile and alcohol content based on individual preferences. Foam infusions: A method that infuses the foam of Heineken beers with different flavours, offering a novel approach to traditional beer consumption. Pilot brews: Small-batch lagers designed for experimentation, each with unique characteristics aimed at pushing the boundaries of conventional lager. These innovations are currently showcased at The Heineken Experience in Amsterdam, where consumers can provide feedback on their experiences. The Heineken Studio initiative has launched across three initial markets: the Netherlands, France and Ireland. Nabil Nasser, senior global director of premium brands, added: “Heineken has always focused on ways it can raise the bar for consumers. Heineken Studio is a bold leap into the future - and our commitment to staying ahead of the curve". She continued: "Trialling and testing as we go, Heineken Studio is a constantly evolving proposition; our hub for fearless innovation, and by investing in it, we’re empowering our teams to think big, experiment freely and bring fresh ideas to life”.

US-based chocolate brand Hu has added to its portfolio with the launch of individually wrapped Dark Chocolate Bites, available in three new flavours: Hazelnut Butter, Cashew Butter and Pure Vanilla Bean & Creamy Coconut. Hu’s new Dark Chocolate Bites feature six individually wrapped chocolates available in 2.75oz pouches. Each bite features a creamy centre coated in dark chocolate and each only featuring 4-6 ingredients. Jordan Brown, co-founder of Hu, said: “We’re incredibly excited for our fans to try the new Bites. Our team put a lot of heart into this launch and it shows. This line continues our long legacy of chocolate innovation – especially with our first-ever creamy coconut-filled chocolate.” Crafted with organic, Fairtrade chocolate, Hu’s Bites are USDA organic, non-GMO, gluten-free, vegan and free from refined sugars, sugar alcohols, soy, palm oil and emulsifiers. They are also suitable for paleo, keto and kosher diets. Hu’s Dark Chocolate Bites are available across the US at Whole Foods and Kroger.

Gluten-free pizza company White Rabbit is expanding its prepare-at-home Italian range with a category-first biscotti launch and a new plain gnocchi. Marking its debut in sweet snacking, the biscotti is hand-rolled, twice-baked and made using a traditional Italian recipe with fresh almond pieces. The gnocchi, meanwhile, joins White Rabbit’s chilled fresh pasta line-up and offers a versatile option for both dairy and plant-based dishes. White Rabbit's co-founder and CEO, Nick Croft-Simon, said: “Our new biscotti taps into snacking and premium gifting, while our plain gnocchi addresses the main challenge gluten-free consumers face, finding convenient and quick meal solutions – both offers stand shoulder-to-shoulder with top-tier mainstream equivalents, bringing more choice, incredible taste and value to our shoppers.” He continued: “Our mission at White Rabbit has been the same from the start: to bring compromise-free, high-quality gluten-free meal solutions to the category for the around 7 million gluten-free consumers that now make up a staggering one in five of UK households.” Launching this month in Sainsbury’s and Ocado, the new products complement White Rabbit’s wider range, which includes gluten-free sourdough pizzas, focaccia, pasta and desserts – all crafted in its bespoke bakery using traditional Italian methods.

Scotch whisky distiller InchDairnie Distillery has merged with Glasgow-based MacDuff International to form a new company, InchDairnie Whisky. Effective 1 May, the unified business will be led by Graham Glen as commercial managing director and Scott Sneddon as distilling managing director. In a statement on LinkedIn, the combined business said: “This strategic move brings together two respected names in Scotch whisky - uniting tradition, innovation and shared ambition under one identity. The merger will streamline operations, strengthen alignment across teams and sharpen our focus on delivering exceptional whisky to a global audience.” Founded in 2015 by Ian Palmer, InchDairnie launched its first brand in 2023 and has been producing whisky for MacDuff since its inception, including the Islay Mist and Lauder’s brands. Established in 1992, MacDuff also handled international sales and distribution of InchDairnie’s Ryleaw brand. Glen commented: “Working as one business, with one team and one vision sets us up for long-term success. While the MacDuff name will be retired from active use, it remains a proud part of our legacy.” Sneddon added: “This is more than a name change, it is a statement of intent. It comes at an exciting time as we prepare to launch our first single malt signature bottling, KinGlassie.” According to InchDairnie's new website, the company will sell to global markets including the US, Canada, UK, Australia, Taiwan and parts of Europe. KinGlassie, a peated single malt, will launch in the coming weeks.

Endeavour Group has named Jayne Hrdlicka as its next managing director and chief executive officer, effective 1 January 2026, as the company prepares for its next phase of growth. Hrdlicka takes over from Ari Mervis, who stepped into the role in January, following the departure of former CEO Steve Donohue. Commenting on the changes, Mervis said: "After an extensive global search, the board is delighted to have secured such a highly capable leader. Jayne brings many strengths to the role, including a history of using deep consumer insights to define successful strategy formulation and execution and extensive business transformation experience.” Prior to joining Endeavour, Hrdlicka has held leadership roles across several Australian consumer businesses, including as CEO and MD of Virgin Australia during its exit from administration. She was also CEO and MD of the A2 Milk Company and Group CEO of the Jetstar Group. Between 2010 and 2016, she served as a non-executive director of Woolworths Group, which at the time included Endeavour Group’s liquor and hospitality businesses. Mervis continued: “Jayne has a proven track record leading consumer-facing businesses to success. She has led many complex organisations and delivered significant shareholder value by capturing the true potential of a company’s brands and assets." Hrdlicka said: “I look forward to working with the 30,000+ team members and together, continuing to deliver for millions of valued customers as we look to grow the company and unlock value for all of our shareholders". The Endeavour Group was established in 2018 following the merger of ALH Hotel Groups and Endeavour Drinks. Its portfolio includes Australian and New Zealand winemakers Paragon Wine Estates, wine, beer and spirits distributor Pinnacle Drinks and Australian fine wine retailer Langtons, as well as a number of liquor stores across Australia and other retail and hospitality brands.