Pilgrim’s Europe has announced plans to acquire Walkers Deli & Sausage Company from Samworth Brothers, expanding its presence in the UK premium pork market. The proposed transaction remains subject to approval from the Competition and Markets Authority and an employee consultation process. Based in Leicester, Walkers Deli & Sausage employs approximately 1,150 people and produces premium sausages, sliced cooked meats, cooked bacon, snacking products and pâté. The company, which dates back to 1824, supplies own-label products to major UK retailers. Pilgrim’s Europe said the acquisition would strengthen its integrated supply chain and expand its portfolio of value-added pork products. The two companies already have an established supply relationship. Ivan Siqueira, president of Pilgrim’s Europe, described Walkers Deli & Sausage as a “natural strategic fit,” citing its skilled workforce and reputation for quality and innovation. He added: “By bringing Walkers Deli & Sausage into Pilgrim’s Europe, we will further strengthen our integrated supply chain, expand our presence in attractive premium pork categories and enhance our ability to serve customers across the UK". Samworth Brothers said the sale would allow it to focus investment on growth opportunities across its food-to-go, savoury pastry, meals and branded businesses. CEO Simon Wookey said the increasingly specialised and integrated nature of the protein sector meant Walkers Deli & Sausage was well positioned for further growth under an owner focused on protein production and supply chains. Following completion, the companies will prioritise supporting employees through the transition while maintaining customer service and product quality. Financial terms of the transaction were not been disclosed.

Sazerac has entered into a binding agreement to acquire UK vodka and ready-to-drink (RTD) brand Au Vodka, as the global spirits company looks to strengthen its presence in the UK market. The transaction remains subject to customary completion conditions, with completion expected within the coming weeks. Financial terms of the deal have not been disclosed. Founded in Swansea, Wales, in 2015 by Charlie Morgan and Jackson Quinn, Au Vodka has grown from a local start-up into one of the UK's recognisable spirits brands. Entrepreneur, broadcaster and DJ Charlie Sloth joined the business as an investor. The brand is known for its distinctive gold bottles, flavoured vodka range and portfolio of RTDs, which have helped it build a presence across retail, hospitality and e-commerce. Au Vodka currently employs more than 80 people and sells its products throughout the UK, alongside a growing international footprint. For Sazerac, the acquisition represents an opportunity to expand its portfolio in a market it identifies as strategically important. "Sazerac works continuously to grow its business by investing in brands and building out its portfolio globally to connect with consumers," the company told FoodBev. "The United Kingdom is an important market for Sazerac, and this opportunity enables the company to deepen its presence in the UK." The deal will add Au Vodka to Sazerac's portfolio of more than 500 spirits brands, which includes Buffalo Trace Bourbon, Eagle Rare, Weller, Fireball Cinnamon Whisky, BuzzBallz, Southern Comfort and SVEDKA Vodka. Sazerac is a family-owned, privately held spirits company with operations spanning the US and international markets. Its wider business includes distilleries and production sites in the US, France, India and Ireland, as well as locations in London, Montréal and Sydney. Subject to the completion conditions being satisfied, the acquisition is expected to close within weeks. Top image: © Au Vodka

US-based nutrition company NNB has partnered with protein manufacturer Axiom Foods to launch a new plant protein ingredients line, PeptiClear. The partnership aims to address the current supply constraints across the whey protein category. Rising costs and whey ingredient shortages – a result of the ongoing ‘protein boom’ that has seen high-protein products expand well beyond sports nutrition and into virtually every food and beverage category in recent years – has left F&B manufacturers struggling to meet surging demand. NNB explained that while whey remains the ‘gold standard’ for many applications, emerging brands and smaller manufacturers are facing growing barriers to entering the high-protein category due to large multinational food companies holding the purchasing power and long-term contracts necessary to secure supply amid supply chain volatility. Responding to the challenge, NNB and Axiom Foods have teamed up to unveil PeptiClear, positioned as a ‘new generation of premium plant protein technologies’ for the global food industry. Axiom, based in Los Angeles, US, produces plant-based protein ingredients and supplies plant protein-based milk alternatives as substitutes for dairy. Its portfolio includes protein solutions derived from brown rice, peas and pumpkin, catering to clean-label and allergen-free product development needs. Meanwhile, NNB, headquartered in Idaho, develops novel ingredients for a range of nutraceutical applications with a focus on precision engineering molecules rather than relying on traditional extraction or commoditised sourcing. It has over 60 patents filed to date, with more than a dozen novel ingredients brought to market. Together, the two companies have collaborated on PeptiClear, a line of hydrolysed plant proteins designed to deliver a neutral flavour profile, strong functionality and ‘exceptional’ solubility. According to NNB, the clear protein ingredients are highly concentrated and capable of performing across applications where conventional plant proteins have historically struggled. These applications include functional beverages and RTD products, ice cream and frozen desserts, condiments and dressings, confectionery, baked goods, snacks and everyday functional foods. They aim to offer brands greater flexibility while helping diversify global protein supply beyond the limitations of whey production. Additionally, to further advance PeptiClear’s performance, NNB has introduced DL-185: a dietary di-leucine peptide designed to enhance the anabolic potential of protein formulations. DL-185 is composed of two leucine molecules naturally linked together in peptide form, and can be incorporated into both dietary supplements and food products, similarly to leucine. Human clinical research demonstrated approximately 60% greater stimulation of muscle protein synthesis with DL-185, compared with leucine, as well as greater improvements in strength than equivalent leucine supplementation in resistance-trained individuals. Dustin Elliott, chief brand officer at NNB, said: “NNB believes the future of protein isn't about replacing whey, it's about expanding the world's ability to deliver high-quality protein across every food format”. “As consumer demand continues to outpace traditional dairy supply, the industry needs innovative solutions that combine functionality, scalability and performance.”

Good Peels has launched a premium ready-to-drink (RTD) spiked apple refresher, aiming to challenge the traditional association between apple-flavoured alcoholic beverages and autumn. The new beverage is made with 10% real juice and has a 5% ABV, with the brand positioning its crisp apple flavour as a refreshing option for summer drinking occasions. Good Peels is initially launching across East Coast markets in the US, including Albany, Boston, Buffalo/Rochester, Maine, New Hampshire, Rhode Island, Syracuse and Vermont. The brand plans to expand across the wider East Coast and into the Pacific Northwest. Available in six- and 12-pack formats, the RTD contains no bubbles and is marketed as having no added sugar, with sucralose used for sweetening. A 12 fl oz serving contains 120 calories and 7g of carbohydrates. Elana Blank, senior director of marketing, beer innovation & incubation, said: “Consumers think they already know apples; Good Peels exists to prove there's still room to surprise people.” The brand said the product has been developed to appeal to consumers seeking familiar flavours presented in less conventional formats. Good Peels is available at a suggested retail price of $9.99 for a six-pack and $17.99 for a 12-pack.

Corby Spirit and Wine Limited has agreed to sell the Lamb’s rum brand and related assets to Maison des Futailles and Glen Turner Company Limited for $39.2 million, as the Canadian drinks company moves to sharpen its focus on priority growth areas. Under the agreement, Maison des Futailles, a subsidiary of Canadian beverage group Phildan, will acquire the brand’s rights in North America. Glen Turner Company Limited, a subsidiary of French spirits group COFEPP SAS and part of La Martiniquaise-Bardinet, will acquire rights across the rest of the world. The transaction includes the Lamb’s brand, associated intellectual property and brand inventories held by Corby at closing. The purchase price is subject to customary adjustments. Corby said the divestment forms part of its strategy to simplify its portfolio and release capital and resources for higher-return opportunities. The company identified ready-to-drink beverages and premium spirits as key growth platforms where it intends to concentrate investment. Florence Tresarrieu, president and CEO of Corby, said: “The sale of Lamb's is a disciplined portfolio management decision that supports Corby's long-term strategy. It allows us to focus our resources on higher-priority categories further, strengthen our financial position, and continue investing behind the brands and innovations that will drive Corby's next chapter of growth.” The Lamb’s brand has a particularly strong presence in Canada and the UK. Phildan said the acquisition would strengthen its spirits portfolio and provide further growth opportunities in the Canadian market. Hugues Gauthier, president of Phildan, said: “Lamb's is one of Canada's most recognised rum brands, and we're proud to welcome it into the Dandurand Group family. This acquisition strengthens our brand portfolio, expands our presence in the spirits category and reflects our long-term commitment to investing in brands with strong consumer recognition and significant growth potential.” Meanwhile, La Martiniquaise-Bardinet said Lamb’s would complement its existing portfolio and international spirits operations. Christophe Pichambert, international director at La Martiniquaise-Bardinet, added: “Lamb's is a well-established brand in the United Kingdom that complements our existing portfolio and strategic objectives. We are excited about the opportunities ahead and committed to supporting the brand's continued success and building the next chapter of its long history.” Corby and its affiliated companies will provide transition support covering production and distribution for a period following completion of the deal. Corby’s board has approved the transaction of directors. The divestment comes as Corby continues to build its portfolio around Canadian whisky, ready-to-drink beverages and other priority categories. Its owned brands include J.P. Wiser’s, Lot 40, Pike Creek, Polar Ice, McGuinness, Cottage Springs, Nude and Foreign Affair. The company also represents a number of international spirits brands through its affiliation with Pernod Ricard, including Absolut, Chivas Regal, The Glenlivet, Jameson, Beefeater, Malibu and Kahlúa. For Phildan, the Lamb’s deal adds an established rum brand to the portfolio of Dandurand Group, a Canadian family-owned beverage platform with operations spanning brand representation, manufacturing and bottling, marketing and e-commerce. Glen Turner’s parent company, La Martiniquaise-Bardinet, has operations across more than 150 countries and a portfolio spanning spirits, wines and non-alcoholic beverages. Its existing rum brands include Saint James, Cacique and Old Nick. The transaction gives both buyers the opportunity to develop Lamb’s in their respective territories while allowing Corby to redirect investment towards the categories it sees as offering greater long-term growth potential.

Food-tech company Offbeast has developed what it describes as the world’s first blended whole-cut meat, combining 50% real beef with 50% plant-based ingredients while retaining a continuous, muscle-like fibre structure. The new beef tips have been developed using Offbeast’s proprietary “Whole Cut Engineering” process, which transforms unstructured meat such as ground beef or beef fat into aligned, muscle-like fibres. A plant-based binder connects the fibres while also acting as an extender, reducing the quantity of meat required while maintaining a meat-like texture. Offbeast said the technology has been designed to integrate with existing meat-processing lines and conventional industrial equipment. Originally developed for plant-based steaks, the process has already been implemented at production scale, with capacity of up to three metric tonnes per shift. The company is now seeking partnerships with major meat producers to commercialise the technology and bring blended whole-cut products to market. Unlike conventional blended products such as burgers, Offbeast’s technology is designed to create whole-cut formats, including beef strips, chunks and steaks. The company said the process can also be adapted for other meats, including pork, while protein content remains unchanged. In product tastings, 16 of 20 testers rated the blended beef tips as “indistinguishable from conventional meat”, with texture receiving particularly strong feedback. The approach could offer meat producers a way to incorporate plant-based ingredients into higher-value whole-cut products rather than limiting hybrid formulations to lower-cost formats. Alongside its product and processing claims, Offbeast is positioning the technology around potential improvements to meat producers’ margins. According to the company’s calculations, Whole Cut Engineering could increase margins by approximately 200% to 400%, while allowing the resulting products to be sold at a lower consumer price. Offbeast founder Insa Mohr said: “With a blended burger, inexpensive meat and inexpensive plant ingredients are combined to create another relatively inexpensive product. Our technology is different because it can turn those same low-cost inputs into a significantly higher-value whole-cut product.” The company said the technology could therefore provide an economic incentive for meat processors to explore hybrid meat products, while also potentially reducing the amount of conventional meat required per product. Offbeast is currently in discussions with meat producers about technology partnerships to commercialise its blended whole-cut platform. The company, also known as Mooji Meats, was founded in 2022 by two German entrepreneurs. Its technology originated from research conducted at Harvard University, and the business subsequently participated in Y Combinator in San Francisco.

PT Yanmar Diesel Indonesia, Faeger and IPB University have launched a research project examining whether a combination of water management and biochar could reduce greenhouse gas emissions from rice cultivation while maintaining yields. The study, which began in April 2026 at an experimental field operated by IPB University in Indonesia, combines Alternate Wetting and Drying (AWD) irrigation with the application of biochar. AWD involves allowing rice fields to dry intermittently instead of keeping them continuously flooded, helping to reduce the conditions that generate methane. Biochar, meanwhile, is a carbon-rich material that can be produced from agricultural residues such as rice husks and applied to soil. The researchers will assess the methane-reduction benefits of AWD alongside biochar’s potential to store carbon and improve soil health. The partners aim to develop a low-emission, productive rice cultivation model that could be used in Indonesia and other rice-growing regions. Rice cultivation is central to Indonesia’s food security, but methane emissions from flooded paddy fields are a significant source of agricultural greenhouse gas emissions. Rice husks generated during milling are also frequently underused, despite their potential as a raw material within a circular agricultural system. The findings are expected to support the wider adoption of low-carbon rice farming practices and could provide a basis for future agricultural carbon-credit projects. Prof I Wayan Budiastra, chairman of IPB University’s Center for the Development of Engineering Sciences for Tropical Agriculture, said the project combines controlled water management with agricultural waste recycling. He added: “By combining AWD and biochar, this study aims to show how these methods can work together to lower emissions while still keeping farming productive and resilient". Faeger and PT Yanmar Diesel Indonesia said they would continue working with Indonesian research institutions, private companies and agricultural stakeholders to advance sustainable farming and decarbonisation initiatives.

Ferrero Group has agreed to acquire US better-for-you food brand Purely Elizabeth, further expanding the confectionery giant’s presence in the American breakfast and wellness markets. The proposed acquisition will bring Purely Elizabeth’s portfolio of granola, oatmeal and cereals into Ferrero’s growing US business, alongside its more recent expansion into protein products. Founded in 2009 and headquartered in Boulder, Colorado, Purely Elizabeth has more than doubled its sales over the past two years. The company has built its position around premium, taste-led products featuring ingredients including oats, whole grains, nuts and seeds. Ferrero said it intends to support the brand’s next phase of growth through product innovation, operational capabilities and expanded distribution, while retaining Purely Elizabeth’s distinct identity. Giovanni Ferrero, president of Ferrero International, said: “Purely Elizabeth, with its terrific portfolio of quality, tasty products, is a great addition to Ferrero. With this transaction, Ferrero builds on its recent acquisition of WK Kellogg Co, reinforcing both its presence at breakfast time in America and its reach in the better-for-you segment.” The deal follows Ferrero’s acquisition of WK Kellogg Co in 2025, significantly strengthening its position in the US cereal market. Lapo Civiletti, president of Ferrero Ice Cream and WK Kellogg Co, said: “This acquisition reflects our long-term strategy to invest in high-growth categories and further enhance our presence in the better-for-you offerings across breakfast occasions and beyond." Purely Elizabeth will continue to operate as a standalone brand within Ferrero, with founder and CEO Elizabeth Stein remaining in her role alongside the existing leadership team. The acquisition will also expand Ferrero’s presence in the better-for-you category beyond its traditional sweet-packaged food portfolio. The group already has better-for-you brands including Eat Natural and Fulfil in Europe, Power Crunch in North America and Bold Snacks in Brazil. Ferrero said Purely Elizabeth will benefit from investment in its product-development pipeline and innovation capabilities as it seeks to extend its reach among consumers. The transaction is expected to close in the coming months, subject to customary closing conditions and regulatory approvals. The deal represents the latest move by Ferrero to diversify its presence across food categories and eating occasions, following its expansion into breakfast cereals through WK Kellogg Co. For Purely Elizabeth, the acquisition provides access to Ferrero’s global resources and distribution capabilities while maintaining the standalone operation and leadership structure that has supported the brand’s rapid growth.

Marina Migueli Few developments have captured public attention quite like the uptake of GLP-1 medication use. Originally created to treat diabetes and extended to support weight loss, they’ve now entered mainstream life, changing how people think about food, drink, health and satisfaction. Marina Migueli, global marketing director for Starches, Protein and Mouthfeel at Tate & Lyle, explores how this uptake in the use of weight-loss medications has redefined better-for-you options across food and beverage. Across Mintel’s scenarios, full-time GLP-1 use globally is forecast to span from 103 million adults at the low end to 485 million at the high end by 2030. This shift is redefining expectations of food and beverage experiences, with mouthfeel playing a central role. As medication-induced appetite suppression makes every bite more intentional, consumers are gravitating towards foods that deliver comfort and functionality in balance. Our research shows that smooth, creamy shakes and light, crispy snacks are particularly appealing – offering emotional reward alongside nutritional value. We see three connected groups shaping this shift – current GLP-1 medication users, former GLP-1 medication users, and health-conscious non-users. What these groups have in common is a desire for nutritious food that still tastes great – high protein, fibre and clean labels, without giving up the pleasure of eating and drinking. Mastering mouthfeel helps brands retain consumers who now eat with more intention, and that's where formulation expertise makes the difference. Why mouthfeel matters more than ever Indulgent texture doesn’t have to come from sugar or fat. We can reimagine it through ingredient systems that replicate those same sensory cues, building better-for-you products with fibre for fullness, starches for structure, pectin for hydration and sweeteners for balance. But crucially, it’s how these components come together to shape the eating experience that determines whether a product succeeds. Mouthfeel is now a strategic tool for understanding what consumers genuinely look for in food and drink. Smooth, creamy textures are essential when reducing sugar or fat – they protect indulgence while improving nutritional profiles. Crunchy, chewy or airy formats can add volume, helping lower-calorie or higher-fibre products feel just as satisfying. When we reformulate, texture isn’t cosmetic; it’s how we make healthier products genuinely enjoyable. GLP-1 medication users: Appetite is down, expectations are up Active GLP-1 medication users are reshaping eating patterns – not just by their reduced appetite but also by the wider influence of their shifting motivations and food and drink choices. Consumers tell us they are looking for food that nourishes, supports health and still feels rewarding to eat or drink. In smaller portions, every bite and sip carries more weight, and mouthfeel plays an outsized role in making that reduced intake feel like the right choice, striking a real balance between health and food joy. It’s where consumers sense comfort and trust. And when formulation changes, it’s often the first thing they notice. Our research shows that current GLP-1 medication users are highly sensitive to texture in functional shakes. At least 40% say they want products that feel less artificial, chalky or grainy and instead deliver creamy, smooth and full-bodied mouthfeel. Importantly, preferences diverge as usage evolves. Former users and those transitioning off medication often look for different taste and texture cues, reflecting changing appetites, tolerance levels and emotional needs. This variation highlights why a single formulation approach won’t meet every consumer’s expectations – and why mouthfeel strategy needs to flex by user stage, not just category. Former users: Sustaining habits after treatment It’s not just current users that brands need to consider. Former users navigating post-treatment appetite rebound, when food noise returns, are actively seeking foods that help them maintain progress, and satiety is top of mind. As users transition off GLP-1 medications, they continue to seek out food and drink that helps them feel fuller for longer. Building new long-term habits, without the support of medication, becomes the goal. In fact, 41% of former users report they 'almost always' read ingredient labels, with another 51% doing so 'sometimes'. Without nutritional support, these consumers often return to previous eating habits, especially when better-for-you options fall short on taste and texture. A randomised controlled trial found that users regained 66% of their original weight loss within one year of ending GLP-1 treatment, and former GLP-1 medication users tell us they must form new eating habits once they cease treatment. There is a real opportunity here to deliver on both nutrition and taste, and to support consumers who expect more from their food. Health-conscious non-users: Similar dietary priority shifts, without the medication Meanwhile, a fast-growing cohort of health-conscious non-users is making similar shifts – choosing to quiet food noise on their own terms. Without medication, they’re seeking nutritionally complete options that genuinely satisfy appetite, support good habits, and deliver satiety. For this cohort, indulgence must feel earned, not excessive. Satiety should come from texture and nutrition working together. And mouthfeel has become a key part of how value is perceived – not just in terms of cost, but in terms of the experience. Each group is redefining what it means for food and drink to be functional, enjoyable and emotionally satisfying. And they’re doing so with a sharper lens on value, not just in terms of cost, but in terms of experience. Redefining nourishment GLP-1s are reshaping the conversation around food and drink. Whether consumers are navigating medication-linked reduced appetites, adjusting to changes post-medication use, or boosting their fibre and protein intake, their needs converge around a clear expectation: food and drink must work harder to satisfy their physical, nutritional, and emotional needs. This goes beyond macros. It's about how products feel to eat and drink. What signals richness in smaller portions? What creates a sense of fullness or evokes joy? This is a moment for all of us to reimagine what nourishment looks and feels like. Mouthfeel isn't an afterthought. It's central to helping people build healthier habits that last. Because when appetite is down, and the stakes for every bite are higher, the experience of eating becomes the product.

Researchers at Kyushu University have developed a flexible packaging film that changes colour as food spoils and can repair itself after being damaged. Detailed in a study published in the Chemical Engineering Journal, the material contains anthocyanins – natural pigments found in plants such as purple sweet potatoes and red cabbage – which respond to changes in pH. Meat is mildly acidic when fresh, but its pH rises as bacteria multiply and release alkaline compounds. The film reflects this process by gradually changing from purple-red to yellow-green, providing a visible indication of spoilage without requiring the packaging to be opened. While anthocyanins are suitable for food-contact applications, their response can be affected by light and heat. To improve their stability, the researchers combined pigments extracted from purple sweet potatoes with UiO66-NH₂, a thermally and chemically stable metal-organic framework. The framework holds the pigment molecules in place and protects them from oxygen, light and heat while preserving their sensitivity to pH. In tests involving pork, the material changed colour consistently as alkaline gases accumulated during spoilage. The pigment-loaded framework was incorporated into a soft, shapeable hydrogel film that is largely plant-derived and biodegradable. Researchers said the material also extended the pork’s shelf life by approximately 12 hours compared with untreated samples. Alongside monitoring freshness, the film can repair cuts sustained during shipping or handling. When damaged sections were pressed together, the cut became nearly invisible within minutes and the material recovered 99% of its tensile strength within two hours. Conceptual illustration of a self-healing smart hydrogel. Fumihiko Tanaka, professor at Kyushu University’s faculty of agriculture, said: “Another interesting thing about this material is that it doesn’t just protect food – it heals itself". “In conventional packaging, any crack is permanent and becomes an entry point for bacteria. This material bonds back together on its own. The wound heals, and so does its ability to protect what’s inside, which makes it more durable and reliable in practical use.” The researchers are now exploring the development of a companion smartphone application that could allow manufacturers, logistics providers and consumers to assess food quality in real time. Associate professor Fumina Tanaka added: “This doesn’t have to stop at food packaging. Smart materials built from natural ingredients and nanotechnology may have uses we haven’t imagined yet. If anyone sees a place where this could work, we'd love to hear about it.”

Packaging group SIG has today (17 August 2026) announced that its chief financial officer, Ann-Kristin Erkens, will take on the role of chief executive officer, effective immediately. Erkens previously served as SIG’s interim CEO from August 2025 to end of February 2026. She will take over from current CEO Mikko Keto, who took up the position in spring 2026, and will continue to serve as CFO until a successor has been appointed. Keto has worked with SIG’s wider leadership team to develop the company’s transformation strategy since his appointment. However, the company said its board of directors have since concluded that ‘continuity of leadership and pace of execution’ are currently the biggest priorities, and that Erkens is ‘best placed’ to carry the agenda forward as permanent CEO. Erkens joined as CFO in November 2023. Prior to joining SIG, she held senior financial, operational and strategic roles during more than 20 years at Henkel. Ola Rollén, chair of SIG, said: “Mikko joined SIG at an important point in the Company’s development and has contributed to the progress made over the recent months. I would like to thank him for his commitment to SIG and wish him all the best for the future.” Rollén added: “We are very pleased that Ann-Kristin has agreed to take on the role of CEO. She knows SIG very well, has played a central role in shaping our performance improvement roadmap and has already successfully led the company as interim CEO.” Commenting on her appointment, Erkens said: “SIG has a strong business, leading technology and long-standing customer relationships. Our priorities are clear: to focus our resources on the areas where we can grow our business to create the greatest value for our customers and shareholders, to further improve operational performance and to maintain strict cost and capital discipline.” Erkens and the leadership team will provide an update on SIG’s strategy at the Capital Markets Day on 27 October 2026, taking place at The Circle Convention Center at Zurich Airport, Switzerland.

From today (12 August 2026), new measures under the Packaging and Packaging Waste Regulation (PPWR) apply across the European Union, aiming to promote a circular economy and strengthen the Single Market for packaging. The PPWR aims to reduce the packaging industry’s environmental impact and Europe’s dependence on imported fossil fuels, used in the production of plastic packaging for food and beverages and other consumer goods. It also aims to better support cross-border businesses through common rules and support the EU’s transition to a circular economy and climate neutrality by 2050. A circular economy will keep valuable materials in use for longer and increase the recovery and use of secondary raw materials, reducing pressures associated with resource extraction and waste generation. Some measures come into effect today, while a series of additional rules will come into place gradually. From 2028, a harmonised labelling system for packaging will apply across the EU to facilitate waste sorting, aiming to increase efficiency in recycling and composting waste streams. The majority of the PPWR rules will become applicable as of 2030, including measures to reduce the generation of packaging waste including new limits on empty space, reuse targets or very small single-use packaging plastic formats used by foodservice and hospitality organisations. The mandatory use of recycled plastic waste in new plastic packaging, and the requirement for all packaging to be recyclable, will also come into effect in 2030. New limits on forever chemicals Today’s general entry into application includes restrictions on per- and polyfluoroalkyl substances (PFAS) in food-contact packaging. Food packaging that contains PFAS above strict limits can no longer be placed on the EU market, aiming to reduce exposure to what are commonly referred to as ‘forever chemicals’ – persistent, synthetic chemical substances that accumulate in the natural environment and human body, with harmful impacts on environmental ecosystems and human health. They have been widely used across various food packaging formats including takeaway containers, food wrappers and bakery paper due to their useful water and grease repelling properties. From today, food-contact packaging is restricted to a limit of 25 parts per billion (ppb) for any individual PFAS measured using targeted PFAS analysis, with polymeric PFAS excluded; 250ppb for the sum of PFAS measured by targeted analysis, with polymeric PFAS excluded; and 50 parts per million (ppm) for total PFAS, including polymeric PFAS. Where total fluorine exceeds 50mg per kg of packaging, manufacturers may also be required to provide information on the quantity attributable to PFAS or non-PFAS substances. A recent piece from Baking Europe, a publication under the FoodBev Media portfolio, explores the new PFAS regulations in detail, highlighting their impact for the industrial baking industry. Assessing presence of PFAS across food packaging and manufacturing processes, navigating testing complexities associated with high-risk materials, and ensuring transparency with suppliers will be key to ensuring compliance for the broader food manufacturing industry, including the bakery sector. Harmonised regulation framework Among the changes coming into effect, certain definitions – for example, for manufacturers responsible for extended producer responsibility (EPR) of packaging – will be harmonised across EU member states. It will be mandatory for certain markings and information to be included on packaging, including detail of the packaging type and the manufacturer, so that manufacturers and importers can be identified and contacted where required to ensure compliance. Producers, including brands and importers placing packaging on the EU market for the first time, must pay EPR fees for the packaging’s collection, sorting and recycling. Horst Bittermann, director general of European carton and cartonboard manufacturers association Pro Carton, said: “This is a significant, welcomed step forward and harmonised EU-wide packaging regulation for the benefit of the circular economy is fully supported”. “However, the PPWR also calls on member states to reduce packaging waste. While the objective is right, packaging that is successfully collected and recycled is not waste as it is given a second life as a valuable raw material. Only packaging that is not recycled should count as waste.” Bittermann said that reducing packaging volumes without this distinction risks less protection for products and food, potentially resulting in more food waste and product damage. “Our industry has consistently shown its ability to innovate, and it will continue to develop solutions to meet PPWR requirements and consumer demand for sustainable packaging,” he added. Erkam Narinç, senior policy and regulatory affairs manager at Finnish renewable packaging company Stora Enso, commented on how ensuring the correct legal role allocation will be “fundamental” amid the PPWR’s new rules on traceability and EPR. “In particular, the legal manufacturer is not always the company that physically produces the packaging,” he noted. “Incorrect assumptions can create compliance gaps, unnecessary duplication and confusion over who is responsible for the documentation needed to demonstrate conformity.” Narinç said the priority should be to map packaging flows, assign the relevant legal roles and establish reliable information channels across the supply chain. “Suppliers need to provide the information required to support compliance, while statutory manufacturers remain responsible for demonstrating the conformity of the packaging they place on the market,” he added. “Businesses that establish clear responsibilities and information flows now will be much better positioned for the more demanding requirements that follow towards 2030.” Coffee capsules become packaging Re-Alu, the recycling alliance for small aluminium packaging in Europe, noted the significance of today’s measures for coffee capsule producers – coffee and beverage system single-serve units disposed of together with their contents are now defined as packaging under the PPWR, and must be integrated into national packaging waste management systems. Previously, they were considered product and were not obliged to be covered by collection, recycling and EPR systems across the EU. The organisation is calling on member states, Producer Responsibility Organisations (PROs) and municipalities to ensure aluminium coffee capsules are accepted in household collection systems, supported by clear consumer sorting instructions, in addition to effective recovery at sorting plants and being sent to appropriate recycling facilities. “Some European countries are already successfully collecting, sorting and recycling aluminium coffee capsules, showing it is very feasible to be included in the household packaging collection,” said Michel Steinecke, manager of recycling projects at Re-Alu. “Therefore, several other national schemes which still need to make significant progress can benefit from those front-runners. We believe that fair and sufficient EPR fees must play an essential role in financing the infrastructure and systems needed to support this transition across Europe.” “We expect that the correct and timely implementation of the PPWR will improve recycling rates for coffee capsules and other small aluminium packaging.” Transport and logistics Part of the 2030 reuse targets include a requirement for at least 40% of specified transport packaging used within the EU to be reusable within a reuse system, with 100% requirements for certain movements within the same business group or within a single member state. Katie Ingham, commercial director at pallet pooling company CHEP, noted the significance of this for British exporters, who will need to demonstrate how assets such as pallets and containers move through a genuine reuse system. "The challenge is that once packaging moves across different sites, partners and markets, visibility can easily be lost," she said. "Companies that act now to review their responsibilities, recovery processes and supporting data will be far better placed to manage compliance risk and keep goods moving smoothly across Europe." Ingham recommends manufacturers and FMCG exporters review their logistics models for managing pallets and containers, including their processes, data, recovery systems, repair capacity and responsibilities to ensure compliance ahead of the deadline. Looking ahead The European Commission stated that without action, packaging waste in the EU has been projected to grow by 19% by 2030, while plastic packaging waste specifically could rise by as much as 46%. It said that work to put forward the gradual secondary legislation will be carried out ‘swiftly,’ working closely with national authorities, industry and civil society to ensure it is effective and does not create ‘unnecessary administrative burden’. Jessika Roswall, Commissioner for environment, water resilience and a competitive circular economy, said: “The new Packaging and Packaging Waste Regulation is an investment in Europe’s future: it will help reduce waste, increase recycling, make food-contact packaging safer for the consumers by limiting harmful substances such as PFAS, and reduce our dependence on virgin raw materials. These are essential steps towards a truly circular economy.” “At the same time, the regulation will replace fragmented national rules difficult to navigate for economic operators in the internal market. But new rules also come with adjustment costs, and we have worked intensively with market operators to implement the new rules in a pragmatic and unbureaucratic way."