Freshways, one of the UK’s largest independent dairy suppliers, has unveiled plans for a £25 million investment in a state-of-the-art dairy processing facility in West Bromwich. This new hub is set to increase the company’s processing capacity by 25%, enabling the handling of up to 500 million litres of fresh British milk annually. The investment comes in response to a significant uptick in orders from Freshways' food service and retail customers, following the successful relaunch of its main dairy products earlier this year. The new facility is expected to create at least 200 jobs and will play a crucial role in supporting the Mayor of West Midlands’ Youth Employment Plan by providing local employment opportunities. Bali Nijjar, managing director of Freshways, highlighted the necessity of the new plant: “Our business is growing fast as we continue to win new customers every day. We needed to add additional processing capacity while maintaining the quality and freshness Freshways has become known for.” The new processing hub will feature bespoke machinery sourced from India, marking one of the first major deals completed since the recent UK-India Free Trade Agreement. Over 200 pieces of specialised dairy processing equipment have been manufactured by IDMC in Gujarat, including five stainless steel silos, each weighing 17 tonnes and capable of holding a total of 625,000 litres of milk. This collaboration not only enhances the technological capabilities of the facility but also positions Freshways as a key player in fostering international trade relationships. The West Midlands dairy hub will serve as a critical node in Freshways' national distribution network, processing milk sourced from hundreds of British dairy farms before distributing it to over 15,000 food service and retail customers through 15 distribution centres. This investment is expected to bolster the UK’s dairy supply chain, ensuring a steady supply of quality British milk and dairy products. In addition to traditional retail and foodservice channels, the new capacity will support Freshways’ Milk & More doorstep delivery service, which has already signed up over 30,000 customers in its first quarter since acquisition. As construction of the facility progresses, Freshways is preparing to launch a recruitment drive aimed at filling various roles, including engineering, quality assurance, food safety, logistics and support services. The company is committed to engaging with local schools, colleges and universities to promote career opportunities within the dairy sector, aligning with the mayor’s initiative to foster youth employment. West Midlands Mayor Richard Parker praised the investment: “This major investment in West Bromwich will support British dairy farming, bolster our food supply chain, and create at least 200 new jobs for local people”.

Maple Leaf Foods has unveiled Musafir, a new food brand that marries South Asian culinary traditions with modern convenience, responding to the growing consumer demand for global flavours and protein-rich foods. This launch comes as the Canadian food market increasingly embraces diverse cuisines, particularly those inspired by the South Asian community, which is the country's fastest-growing visible minority. Musafir, meaning 'traveller' in several languages, including Hindi and Urdu, is designed to resonate with the evolving tastes of Canadian consumers. The brand features a range of products, including vegetarian and chicken options, presented in familiar formats such as burgers, nuggets and savoury bites. This approach not only caters to the rising interest in plant-based diets but also addresses the demand for high-protein foods. Jitendra Sagili, chief R&D and food technology officer at Maple Leaf Foods, said: "Musafir was developed to explore how food can connect people to culture, memory and new experiences". The product line aims to deliver authentic flavours while ensuring convenience, making it easier for consumers to enjoy traditional tastes in a modern format. The Musafir product range showcases key ingredients prevalent in South Asian cooking, particularly paneer cheese and masala spice blends. Key offerings include: Paneer Burgers and Paneer Nuggets: These vegetarian options combine paneer, potato, onion and red pepper with masala spices, delivering 9-10g of protein per serving, ready in 12 to 15 minutes. Masala Paneer Bites: Featuring a blend of paneer and chickpea flour, these bites offer 12g of protein and can be microwaved in just two minutes or air-fried in 12 minutes. Popcorn Paneer: Available at Costco, these snackable bites mix paneer with traditional spices for a protein-packed option. Masala Omelette Bites: A convenient breakfast choice with 11g of protein, ready in 90 seconds. Butter Chicken Bites: Tender chicken in a rich butter chicken sauce, ready in just 90 seconds in the microwave. These products are now available in the frozen aisles of major grocery retailers across Canada. The introduction of Musafir aligns with demographic shifts in Canada, where second-generation Canadians are increasingly blending their cultural heritage with contemporary lifestyles. This demographic change is driving a growing appetite for bold, convenient flavours that reflect diverse culinary traditions.

Mowi, a global seafood company, has revealed that its acquisition of a controlling stake in Nova Sea has received approval from the European Commission. This development comes as Mowi seeks to increase its ownership in Nova Sea from 49% to 95%, reinforcing its strategic position in the aquaculture market. The approval by the EU Commission marks a crucial step in Mowi's plans to consolidate its stake in Nova Sea, a prominent player in the Norwegian salmon farming industry. The transaction, initially disclosed in a stock exchange notice on January 30 2025, is now awaiting final approval from the Norwegian competition authority before it can be fully executed. Mowi's decision to enhance its investment in Nova Sea aligns with its broader strategy to optimise production capabilities and expand its operational footprint. By taking full control of Nova Sea, Mowi aims to leverage synergies in production, distribution and innovation, ultimately enhancing its competitive edge in the global seafood market. This acquisition comes at a time when global demand for sustainably farmed seafood continues to rise. Mowi's expansion into Nova Sea is expected to bolster its capacity to meet this demand, particularly in the European market, where consumer preferences are increasingly shifting towards high-quality, responsibly sourced seafood products. The integration of Nova Sea's operations is anticipated to enhance Mowi's overall production capabilities, allowing for better resource management and cost-effectiveness. With the EU's approval secured, Mowi is now focused on obtaining the necessary clearance from the Norwegian competition authority. Once this final hurdle is cleared, Mowi will be poised to finalise the acquisition and implement its strategic plans for Nova Sea.

Hulo, a Netherlands-based water technology company developing AI tools to identify leaks in water networks, has raised €2.3 million in seed funding to support international growth. The round was led by VP Capital and Lumo Labs, with participation from Vanagon, Rabobank, the FOM and the Netherlands Enabling Water Technology fund (NEW). Hulo provides a software-as-a-service (SaaS) platform that uses pressure and flow data from existing utility systems to detect, localise and prioritise leaks and other anomalies. The system combines AI and physics-based models to analyse how each network behaves dynamically, and can integrate into existing utility operations without additional hardware or the need for district metered areas (DMAs). The funding will enable HULO to accelerate deployments in Europe, the UK and Latin America, and expand its capabilities in AI, network analytics, cybersecurity and customer success. Traditional leak detection methods often depend on physical inspections or hydraulic modelling. Hulo's approach instead draws directly from real-time operational data, learning from network flow and pressure changes to surface actionable insights. The company’s hardware-agnostic design allows utilities to adopt the technology without new infrastructure investments. Hulo was spun out of Wetsus, the European Centre of Excellence for Sustainable Water Technology in Leeuwarden, and has grown alongside the Netherlands’ strong water management ecosystem. Erica van Eeghen, senior manager ventures of VP Capital, said: "Water scarcity is emerging as one of the world's most pressing environmental constraints, with around 30% of treated water lost globally, often through ageing water network infrastructure". "Hulo's ability to detect leaks early, using advanced AI rather than expensive sensors, is exactly the kind of lean, scalable innovation that fits our investment lens. This is a domain where measurable environmental impact and efficiency go hand in hand. We're glad to join forces with such thoughtful co-investors and a technically sharp founding team." Robbert Lodewijks, co-founder of Hulo, added: "The future of water infrastructure requires that digital innovation integrates with the operational reality of today's networks. We're building solutions that are both powerful and practical – enabling water utilities to take action without overhauling their systems."

At the 2025 World Dairy Summit, Yili Group secured five nominations and two wins at the IDF Dairy Innovation Awards, marking its fourth consecutive year of recognition. FoodBev Media spoke with Liu Chunxi, senior executive president of Yili Group, about the company’s recent achievements, its sustainability goals and how Yili is advancing nutrition and collaboration across the global dairy industry. Yili has won the IDF Dairy Innovation Award for four consecutive years and this time got the most nominations globally with five. Could you elaborate on the core strengths behind this achievement? We are honoured that judges at the World Dairy Summit once again recognised Yili’s performance in dairy innovation by presenting us with the IDF Dairy Innovation Awards. Our core strengths are primarily reflected in the following four aspects. First, a solid foundation in quality. We continuously dedicate ourselves to premium milk sources. Today, Chinese raw milk has reached world-leading levels in terms of core indicators such as protein, fat, somatic cell count and total bacterial count. Chinese dairy enterprises are capable of providing global consumers with the highest quality products, thereby securing the quality of our innovative offerings. Second, a global innovation network. With 15 innovation centres worldwide, Yili conducts R&D for diverse consumer groups and usage scenarios across all life stages, ensuring more forward-looking and diversified innovations. Third, green and sustainable innovation practices. Yili integrates sustainability into the whole process of product R&D and production. By leveraging clean energy, enhancing efficiency and pioneering green packaging, we are spurring an eco-transformation across our entire supply chain. We are committed to building a carbon-neutral value chain by 2050. Finally, international cooperation and influence. Through active participation in major international conferences such as the World Dairy Summit and the Global Dairy Congress, we not only facilitate global dialogue for China’s dairy industry but also present our innovative products and strength to the world. This first-hand exposure has been a key factor in boosting our international recognition.   Congratulations to Yili on winning two IDF Dairy Innovation Awards this year, marking the fourth consecutive year of recognition. Could you introduce the highlights of the two award-winning products? We are grateful for the jury’ recognition of Yili’s commitment to innovation. The IDF Dairy Innovation Awards are among the most influential and authoritative dairy honors, representing the highest achievements in the industry each year. This year, Yili’s Xinhuo Bone Energy Formula Milk Powder received the Innovation in Dairy Products for Human Nutrition award. Centred on its core concept of 'Bone-Joint-Muscle Three-in-One + Oriental Nutritional Therapy,' this product integrates protein, colostrum basic protein, calcium, vitamins, sodium hyaluronate, Eucommia leaf powder and Polygonatum root powder to effectively support bone, joint and muscle health. Ambpomial’s 'For a Bluer Ocean' Limited-Edition Eco-Packaging received the Innovation in Packaging and Transparency for Dairy Products award. This product introduces the world’s first de-inkable high-barrier label, combined with a recyclable PET bottle, plant-based biodegradable spacers and ocean-friendly paper cartons, offering a systematic green packaging solution. These awards further reinforce Yili’s leading position in high-quality, innovative and sustainable development. Moving forward, Yili will stay consumer-oriented and make full use of our global innovation resources to offer more premium products that support health across all life stages.   During this year’s World Dairy Summit, you attended the Task Force meeting on the 'Dairy Sustainable Development Paris Declaration'. Could you share your role within the working group and elaborate on Yili’s specific initiatives in sustainable development? As we advance into the second half of 2025, a complex global environment is intensifying pressures on the already off-track UN SDGs, with setbacks being witnessed in some sectors. The profound effects of climate change on most parts of the world are undeniable. During last year’s World Dairy Summit, I was invited to attend the inaugural Dairy Leaders Forum in Sustainability and, together with the IDF, the FAO and global peers, signed the Paris   Dairy Declaration on Sustainability. This year, I was once again honoured to attend the IDF Task Force meeting on this Declaration to further accelerate its implementation. First, Yili embeds sustainability into our entire production and operations through tangible actions. To date, we have gained China’s national-level 'green factory' certification for 43 of our plants and 'water-saving enterprise' certification for 34. Our Net-Zero Carbon Alliance has grown to 154 members, with 90% completing low-carbon transition. These concerted efforts advance us toward our goal of building a carbon-neutral value chain by 2050. Under Yili’s leadership, the top five dairy companies in China have now all committed to carbon peak and carbon neutrality goals. Second, Yili continues to deepen the green transformation of our supply chain and actively leverages our influence to drive progress among suppliers. In 2024, we joined the International Sustainability Standards Board system, implementing a full life-cycle sustainability mechanism for suppliers that mandates environmental compliance and ensures employee well-being and security. We also set a goal to achieve zero-deforestation in our sourcing by 2030. This year marks the strategic planning year for Yili’s new five-year Sustainability Strategy. Guided by our vision to “be the most trusted global healthy food provider,” Yili will continue to actively fulfill the commitments of the Paris Dairy Declaration on Sustainability by accelerating our green transition, and driving coordinated sustainable development across the entire value chain. Yili representative Yun Zhanyou has been re-elected to the IDF Board. What significance do you think Yili's international tenure holds for boosting China's contributions to the global dairy industry in terms of innovation and sustainability? In October 2023, upon nomination by the China Dairy Industry Association, Yun Zhanyou, representing Yili Group, was elected as a member of the IDF Board of Directors at the board meeting held in Chicago. During Yun’s first term on the board, Yili actively engaged in its research, decision-making and development of major global dairy policies, fostering industry dialogue and collaboration while contributing to shared success and sustainable development. Yun’s re-election makers a deeper engagement of China’s dairy sector, represented by Yili, and other emerging economies in the global dairy governance system. This also enables Yili to consistently integrate the advanced expertise and technological achievements of Chinese dairy companies into international decision-making and cooperation platforms, driving shared advancements in quality, technology and green development for the global industry. Looking ahead, we will deepen collaboration with global partners by sharing our practices in such areas as dairy innovation and R&D, digital transformation and sustainable development, so as to ensure a high-quality future of the global dairy industry.   Yili's expert Ignatius Szeto delivered a keynote speech on 'Dairy’s Role in Elderly'. How does Yili's product innovation respond to the needs of the aging population? China’s aging population is fueling the rise of the silver economy. A market of more than 280 million people aged 60 and above is driving rapid expansion in the functional nutrition sector. At the summit, Yili showcased a range of nutritional innovations designed for the aging population. A standout example is Yili Shuhua Glucosamine High-Calcium Milk – a pioneering product in China that uniquely blends four essential nutrients: glucosamine, milk calcium, vitamin D and premium milk protein. Guided by our consumer-centric philosophy, Yili will continue to expand the portfolio of health and nutrition products for middle-aged and elderly consumers. Through continuous innovation, we are dedicated to delivering precise nutrition solutions for individuals across all life stages.

Princes’ Napolina Italian food brand has expanded its tomato range with the launch of Polpa Crushed Tomatoes, hitting UK retail in late October 2025. The canned tomatoes are crushed to create a smooth, rich texture, designed to provide an ideal base for scratch-cooked dishes such as pasta sauces and pizza bases. It responds to rising interest in Italian home cooking and demand for authentic products, with recent insights highlighting that consumer interest in Italian cooking has grown year-on-year. Scratch-cooked meals now make up nearly a third of the UK’s pasta occasions, with over 10 million more home-prepared pasta dishes enjoyed in the last year compared the previous period, according to Worldpanel by Numerator data. Made with 100% Italian tomatoes, the Polpa Crushed Tomatoes product delivers a ‘sun-soaked flavour,’ promising to elevate home-cooked meals – particularly as the months turn colder in the UK and consumer seek warming, comforting dinners. Jeremy Gibson, marketing director at Princes, said: “We’re always looking for new ways to bring authentic Italian cooking into UK households, and Polpa offers the perfect opportunity for Napolina to do just that”. He added: “With scratch-cooking in general growing year on year in the UK, we wanted to introduce a product that not only reflects this trend but also gives consumers a smooth, bold, and versatile option to enhance all their favourite dishes. From hearty winter sauces to tasty tomato bruschetta, Polpa tomatoes are there to elevate every meal.” Polpa Crushed Tomatoes will roll out in Sainsbury’s and Morrison’s from late October, priced at an RRP of £1.25 per 400g can.

It’s easy to get caught up in the news and activities of the industry’s global giants, but what about the smaller firms pushing boundaries with bold ideas? In this instalment of start-up of the month – which celebrates lesser-known companies and their innovations – we speak to Mike Rudling, founder, CEO and CTO of Radix, about how he’s blending elite sports experience with advanced nutrition science and proprietary software to create functional foods designed for both performance and everyday health. You founded Radix in 2013 after a career as an elite athlete – what was the moment that sparked your frustration with the food industry, and how did that translate into the idea for Radix? I have always been drawn to systems-thinking, with a fascination for simple solutions to complex problems that get to the root cause of an issue. In sports, an understanding of an athlete’s technique and a focus on mastering the fundamentals are the essential building blocks for reaching one’s potential. I was fortunate to be a competitive athlete from an early age, with a deep appreciation for both strong fundamentals and technique. This mindset carried through my sporting career and into Radix. I realised that if we looked at nutrition like an engineering problem, using the vast knowledge already available in the global scientific community, we could redesign it from the ground up. With Radix, we aim to make advanced nutritional science accessible to everyday consumers. Radix’s mission is rooted in bridging the gap between nutritional science and real-world food products. Why do you think that gap has persisted for so long, and what does it take to bridge it? This is a great question and one I’ve thought about a lot since starting Radix. There’s already incredible knowledge, work and effort within the global food industry and supply chain – but much of it hasn’t been applied to consumer products until now. We’re at a turning point, as consumers’ growing appreciation for health and its connection to nutrition force the industry to react. This is the most powerful driver in bringing about effective change. Right now, trends like protein are gaining traction, but the focus is often on quantity. The next evolution will be about efficacy – how nutrients actually work in the body – driven by science and measurable results. Consumers are increasingly interested in technical elements such as bioavailability and which products will really benefit their health or performance. Tools such as wearable health trackers are fuelling this curiosity, for example CGMs, and I see these adjacent health industries as key drivers of the food industry’s next evolution. You’ve developed proprietary software to analyse over 700 nutrients across global dietary standards. Can you share how this tech-driven approach transforms traditional food formulation? We’ve developed a computational nutrition design platform that brings together leading global datasets and integrates them into an increasingly automated formulation process. By aligning cutting-edge health science with regulatory standards, we can create products with category-leading nutritional profiles made from natural ingredients. Our software contains over 37 million nutritional values from more than 4 million food and ingredient items worldwide. This gives us insight into around 2,500 dietary compounds found in natural foods, which form the foundation of our design process. From there, we build nutritional targets using more than 500 recommended dietary intakes from across the globe, covering different age and gender groups. On top of this, we layer in wider scientific guidance on areas such as protein bioavailability, phytonutrients and other beneficial compounds found in natural foods. We then optimise formulations for nutritional value, cost, manufacturability, regulatory requirements and consumer enjoyment. Where traditional product design might focus on a handful of nutrients and a few iterations, our platform can target hundreds at once and run several hundred thousand design iterations in seconds. Finally, products go through sensory testing and consumer feedback analysis, which we use to refine and improve them both before and after launch. This process has given our team a major advantage, enabling us to create products we believe are world-leading in their nutritional value. How does your formulation process differ from more conventional food product development models? Do you think we’ll see larger manufacturers moving towards similar frameworks? Our approach allows us to move closer to the scientific forefront of human health than most companies, with a design process that is both faster and more precise while still using natural ingredients. We couldn’t do this without leveraging advanced techniques, and we believe this is unquestionably the direction the food and nutrition industry is heading. Your products are designed for a wide range of consumers – from elite athletes to health-conscious everyday eaters. How do you approach creating functional meals that meet such diverse needs without compromising on nutritional precision? For us, it’s about striking the balance between nutritional quality and flavour. We know that for products to become part of someone’s daily routine, they need to deliver both health benefits and enjoyment. We are working to improve this balance but we have done a great job so far. The functional food and sports nutrition markets are crowded and competitive. What differentiates Radix’s offering, and how do you ensure that science remains at the core of your brand as you scale? We’re bringing state-of-the-art nutrition design into the largest convenience-food categories, because that’s where we can make the most significant impact on people’s health. Our core range is designed for well-informed consumers who share the same goal of better health. As we grow, we’re committed to publishing the research behind our products and being transparent about who we are, how we design and the science guiding us. Our unique design process not only lets us keep improving nutritional quality, but also reduces formulation and manufacturing costs – savings we intend to reinvest into improving our products and driving further growth. Radix has spent several years in R&D – something that can be challenging in a fast-moving category. What advice would you give to other food-tech founders about patience, persistence and timing in product development? Be clear on your purpose, rapidly iterate and keep an open mind. The compounding effect of this approach is powerful. Looking back, were there any pivotal moments or lessons you learned early on that fundamentally shaped how Radix operates today? One of the most important lessons has been the value of clearly defining the core problem we’re solving for consumers – and making sure that vision is shared across the company. That means an open-minded and driven team internally, supported by exceptional suppliers and technical partners externally. Gaining a deeper understanding of how these weave together has been a fundamental lesson I continue to appreciate deeply. You’ve built a brand with strong roots in both data science and nutrition. What advice would you offer to start-ups trying to balance technical innovation with clear brand storytelling? Treat external communication with the same importance as internal communication. The signals you create externally are vital for shaping resonant messaging and purpose. This needs to be done collectively, with every team member given a seat at the table to see how their work contributes to consumers and creates real value. What excites you about the next 12 months for Radix – whether that’s new product innovation, market expansion or something else entirely? We’re excited to show the world what we have created at Radix and demonstrate what science, technology and passion can achieve at the forefront of nutritional science. As nutritional guidelines and consumer needs continue to evolve globally, how do you see your software and product formulation model adapting to future demands? Looking ahead, our goal is to bring consumers with us into personalised nutrition. The first chapter of Radix has been about building a product ecosystem that can support healthy metabolism holistically. The next chapter is about being alongside our customers in their daily lives, guiding them with a personalised nutrition platform that helps them reach their individual health goals.

Kallø, a brand under the Ecotone UK umbrella known for its commitment to natural and organic foods, has launched its latest product, Sweet Chilli Veggie Cakes. This new flavour marks the sixth addition to Kallø's expanding range of Veggie Cakes, which has already gained significant traction in the market, boasting a value of £6.6 million and a year-on-year growth rate of 40.2%. Sweet Chilli Veggie Cakes are designed to cater to the increasing demand for healthier snack options that do not compromise on flavour. Made primarily from lentils and peas, these cakes are high in protein and fibre, with each cake containing only 38 calories. They are suitable for a wide range of dietary preferences, including gluten-free, vegetarian and vegan diets. Charlea Price, Kallø brand controller, highlighted the changing landscape of snacking, noting that while overall snacking is in decline, health-conscious consumers are still seeking out nutritious options. "We’re excited to bring them an iconic and beloved crisp flavour in a healthier, high-benefit format," Price stated. She highlighted that the new flavour aligns with rising trends in sweet and spicy combinations – often referred to as 'swicy' – and the growing popularity of Asian cuisine. Sweet Chilli Veggie Cakes will be available in major UK retailers, including Ocado, Morrisons, Waitrose and Tesco, with a recommended retail price of £2.75. This strategic placement aims to capitalise on the existing popularity of Kallø’s Veggie Cakes, which have shown impressive market penetration growth of 26.3% annually. The versatility of Veggie Cakes allows for various consumption occasions, whether enjoyed as a standalone snack or used as a topping or ingredient in salads and curries. Kallø's Veggie Cakes have proven to be a strong performer within the brand's portfolio, reflecting a significant shift toward plant-based and health-oriented snacks. The B-Corp's commitment to using natural ingredients and avoiding artificial preservatives aligns with consumer preferences for transparency and sustainability in food production.

PepsiCo has initiated a long-term partnership with Soil Capital to promote regenerative agriculture practices among farmers in its European supply chain, specifically targeting rapeseed oil production in the UK, France and Belgium. This initiative is part of PepsiCo’s broader commitment to sustainability and aims to cover over 35,000 acres of farmland, providing farmers with the necessary tools and support to transition to more sustainable practices. The partnership seeks to tackle financial and structural barriers that farmers face when adopting regenerative practices. By providing access to digital tools, climate assessments and financial incentives, it aims to facilitate the transition from synthetic inputs to organic fertilisers and cover crops. These changes are expected to improve soil health, enhance water efficiency and reduce carbon emissions, thereby ensuring a sustainable supply of key ingredients for PepsiCo brands like Lay’s and Walkers. The programme will be tailored to address local challenges specific to each region, such as the heavy rainfall experienced in France in 2024 and soil compaction issues in the UK. By customising solutions to regional needs, the collaboration aims to create a more resilient agricultural ecosystem. Initial results from the partnership indicate promising environmental benefits. Farmers participating in the program have reported significant improvements in their greenhouse gas (GHG) balance, with reductions of 38% in France and 36% in the UK. Additionally, the adoption of cover crops has increased, rising from 49% to 65% in France and from 22% to 34% in the UK. These practices contribute to enhanced soil organic matter and improved water retention, while also decreasing the need for mineral phosphorus fertilisers by 50% among participating farmers in France. Archana Jagannathan, chief sustainability officer at PepsiCo Europe, said: "Farmers are at the heart of a sustainable food system and regenerative agriculture is key to building resilience for our food supply and farming communities". The initiative aligns with PepsiCo’s goal to drive the adoption of regenerative practices across 10 million acres globally by 2030, following the successful implementation of practices on 3.5 million acres by 2024. Chuck de Liedekerke, CEO of Soil Capital, added: "This partnership is founded on putting farmers first and transforming the food system at scale". To ensure transparency and measure the impact of the initiative, the programme will use a digital Monitoring, Reporting and Verification (MRV) system. This system employs satellite technology and advanced modeling to track GHG emissions and soil carbon storage, providing farmers and companies with data-driven insights to refine their approaches. David Fuller-Shapcott, a UK farmer involved in the programme, shared his positive experience, stating: "With the right support, I’ve introduced cover crops and reduced tillage, cutting my farm’s emissions by 360 tonnes between 2022 and 2023 and becoming a net carbon storer."

DolCas Biotech, a developer of nutraceuticals, is expanding its marine collagen product, Morikol, into the functional beverage market, specifically targeting hot drinks such as coffee, cocoa and tea. The product will be featured at the upcoming SupplySide Global show in Las Vegas on October 29-30. Morikol is derived from warm-water fish and is characterised by its ultra-low molecular weight, allowing for effective delivery of health benefits at low doses – for example, 1g daily for skin health and 2g daily for joint support. The product contains bio-active tripeptides, specifically GXY, which are composed of essential amino acids: glycine, proline and hydroxyproline. These amino acids are absorbed intact in the intestinal lining via the PEPT1 transporter. The manufacturing process of Morikol employs proprietary enzymatic techniques that break down collagen into small, bioactive peptides. The resulting powder is flavourless and odourless, enabling easy incorporation into a variety of beverages without altering their sensory properties. A recent survey by Innova Market Insights indicates that health-oriented drinks are among the top strategies consumers are using to achieve wellness, with a notable increase in the launch of beverages featuring health claims. Morikol has already been integrated into a product by Cup of Joe, LLC’s Zend Wellness brand, which offers MetaGlow Collagen, a functional coffee featuring marine collagen. This collaboration highlights the potential for Morikol to enhance various beverage applications, including tea, herbal infusions and powdered drink mixes. Clinical studies have provided evidence for Morikol's effectiveness, demonstrating improvements in skin elasticity and hydration with a daily intake of 1g, while a 2g dose has shown benefits for joint health. DolCas Biotech is positioning Morikol as a clean label option, free from added enhancers, appealing to manufacturers aiming to meet consumer demand for natural ingredients in their formulations.

French biotech firm Standing Ovation has partnered with the Bel Group to achieve the first industrial-scale production of caseins derived from dairy serums through precision fermentation. This innovation marks a significant advancement towards a circular economy in the food sector, positioning both companies as leaders in sustainable dairy production. The newly validated process effectively converts acid whey – a byproduct of cheese-making – into high-quality caseins, offering a sustainable alternative to traditional dairy supply chains. This achievement not only demonstrates the scalability of Standing Ovation’s patented technology but also highlights the potential for reducing waste in a sector often criticised for its environmental impact. Caroline Sorlin, director of investments and start-up collaborations at Bel Group, said: “By transforming our cheese whey into high-value proteins, we give a second life to our byproducts while significantly reducing our carbon footprint”. The partnership is rooted in a commitment to sustainability and food sovereignty. By valourising co-products from cheese production, the initiative aims to bolster national resources while reducing waste. The integration of this innovative valourisation circuit not only enhances production efficiency but also aligns with the broader goals of reducing the carbon footprint associated with dairy production. An independent life cycle assessment has revealed that Standing Ovation’s process can reduce CO₂ emissions by 74%, land use by 99%, and water consumption by 68% compared to conventional animal caseins. These metrics position the tech as an asset for manufacturers pursuing carbon neutrality. This collaboration is in line with the Bel Group’s vision of achieving zero destruction of edible products and 100% valourisation of food waste. Olivier Ladet, industrial director at Standing Ovation, noted: “This industrial validation confirms the robustness of our technology and its ability to sustainably transform practices in the dairy industry”. This milestone represents a shift towards a more resilient, sustainable and sovereign dairy sector. Yvan Chardonnens, CEO of Standing Ovation, commented: “This world-first innovation proves that our industry can be profoundly transformed by generating significant nutritional, economic and environmental value”.

From silky foams to satisfying crunches, this summer proved that texture was more than a passing trend – it was the star of the show. As the days grow cooler, Marina Di Migueli, global marketing director – starch, protein and mouthfeel at Tate & Lyle, reflects on the 'summer of mouthfeel' and how the texture movement continues to reshape the way we eat, drink and indulge. This summer, texture moved from the sidelines to centre stage. Across every category, country and consumer segment, one thing stood out: mouthfeel. Not just texture, but the full sensory experience – how food looks, sounds, tastes and feels in the mouth. It’s become a defining driver of product appeal, shaping not just what people eat and drink, but how they talk about it, share it and remember it. Consumers rarely talk about 'mouthfeel' explicitly – but they know how it makes them feel. It’s often the difference between trial and repeat purchase: a lower-fat whipped topping that still delivers creaminess, a crunchy snack that feels more premium or a chew that adds playfulness. It shapes perceptions of quality, indulgence and even health. Texture delivers satisfaction in the moment, and emotional connection in the long run. It is where delight meets desire. From light-as-air foams to playful chewy inclusions and rich, creamy indulgence, the season showed how brands are using texture to deliver standout, sensory experiences – some fresh and unexpected, others tapping into comforting nostalgia. All designed to make healthier products feel every bit as satisfying. In a landscape crowded with newness, it was sensory satisfaction that set products apart – the multi-texture moment, the unexpected crunch, the creamy mouthfeel that lingered. What defined the summer of 2025? 1. Making tasty foods healthier Health and taste are no longer at odds. Creamy, protein-packed formats helped consumers reimagine indulgent moments without compromise. Think about the post-workout moment – craving something rich and satisfying without undoing your effort. Müller x Myprotein's shake delivers that milkshake-like mouthfeel with 34g of protein, blending indulgence with function. It's not just nutrition – it's a reimagined moment of pleasure with purpose. Other launches brought layers of sensory depth. Aldi’s Brooklea Vanilla Berry Granola Protein Yogurt pairs smooth yoghurt with crunchy granola for a high-protein snack that satisfies across textures. In the US, Drumroll Chocolate Glazed Donuts take a nostalgic form – fluffy, cakey, glazed – and reformulate it for today’s wellness goals: plant-based, grain-free and low in sugar. These examples highlight a clear shift: sensory satisfaction is no longer sacrificed in pursuit of nutrition. Healthier products can still feel rich, familiar and indulgent – when texture is part of the design. 2. Functional foams Cold-foam coffees remained menu staples this summer – not just for their flavour, but their silky, layered mouthfeel. Starbucks’ upcoming launch of protein cold foam and protein lattes in the US marks a pivotal shift: from indulgent topping to functional format. This transformation signals how brands can evolve loved textures into value-led layers – adding functionality while maintaining the pleasure that draws consumers in. 3. Chewy takes hold Chewiness is being reimagined. In the UK, Hello Kitty bubble tea offered a pop-culture hook, while brands like Twinings launched low-sugar versions that preserved the texture fun while aligning with health goals. This evolution tells us something important: chewy textures aren’t just for novelty. They bring playfulness, ritual and pacing to the consumption experience – all key drivers of satisfaction and repeat purchase. 4. Crunch revival Crunch is no longer confined to crisps. This summer saw the rise of artisanal, seed- and legume-based formats that deliver a clean, satisfying bite. Launches like Proper Snacks' Crunch Corn and Ibis Rice Bean & Rice Cakes showed how crunch can elevate perceived quality. This revival isn't just about sound and sensation. Crunch signals freshness, craftsmanship and care – cues that matter in cost-conscious markets. 5. Chilled indulgence meets sandwich innovation The humble sandwich took on new life in the form of the 'sando' – layered, chilled and indulgently textural. In the UK, M&S's controversial strawberries-and-cream version made waves on social media for its dessert-like construction, while Tesco's Birthday Cake Sandwich played with softness, sprinkles and nostalgic flavours. In New York, Glace's Bacon Butterscotch S'mores Sundae blurred the lines between snack and dessert, layering marshmallow, bacon, and cream for maximum sensory contrast. These innovations show how texture can create novelty from the familiar – and turn a simple format into a shareable, craveable experience. From summer signals to autumn shifts The shift to autumn has already happened – but the appetite for texture-rich formats shows no sign of slowing. The question now is how this momentum will evolve as consumer moods shift with the seasons. 1. Comfort-first formats Consumers are gravitating toward creamy, thick, spoonable (forkable, if your Gen-Z) textures that provide both mood and nourishment. Think oat lattes with elevated mouthfeel or dense yogurts that feel more like a treat. TruBalance Protein Collagen Fruit Spreads are a good example: combining real fruit, clean label ingredients and a smooth, creamy consistency with functional benefits like added collagen. Designed for wellness without compromise, they offer indulgence and utility in a single format. 2. Plant-based progress Mouthfeel has long been a barrier in alternative dairy and meat categories. That’s changing. Rind’s Bleu Crumbles, launched in the US, use mung bean and chickpea proteins to deliver a creamy-yet-crumbly experience that mirrors dairy blue cheese. Meanwhile, Like’s entry into Tesco in September brought frozen formats such as Like Popcorn and Like Chicken Burgers, showing plant-based players focusing as much on bite and crunch as convenience. Expect more reformulated launches that lead with improved texture as a route to better acceptance and repeat purchase. Reformulating for impact One of the biggest shifts this year hasn’t come from new formats, but from smarter reformulations. Brands are working behind the scenes to improve mouthfeel in existing products – reducing sugar and fat, or enriching with fibre and protein – while preserving the sensory experience consumers expect. Starbucks’ upcoming protein cold foam is a clear case study: taking a topping already loved for its creaminess and evolving it into a functional, protein-fortified layer. This isn’t always straightforward. Fortifying a product with protein can introduce textural challenges like grittiness. These subtle shifts shape how products are perceived. Which textures will define the seasons ahead? As consumer expectations evolve and formulation science advances, the possibilities for creating memorable mouthfeel experiences are just beginning. That's the future we're helping to shape – where every bite, sip and spoonful delivers exactly what people want. Disclaimer: This document is part of a proprietary research study that is intellectual property of Tate & Lyle PLC, together with the ‘Tate & Lyle’ and ‘CP Kelco’ trademarks. All other trademarks of market products/brands mentioned in this report, belong to their respective product/brand owner. Their inclusion in this report is for illustrative purposes only.