Asahi Beer USA has installed a new high-speed bottling line at its Octopi beverage production facility in Waunakee, Wisconsin, expanding its domestic packaging capabilities as demand for bottled beer continues alongside growth in cans and other formats. The new system can produce up to 20,000 bottles per hour and was installed as part of a nearly 90-container equipment build-out. The investment forms part of Asahi Beer USA's broader $35 million program to expand its US production capabilities. The company said the decision to invest in bottling reflects continued demand for bottled formats among super-premium, international and multi-format beverage brands, despite the wider industry shift toward cans. Paul Verdu, managing director of Asahi Beer USA, said: “Asahi Super Dry is one of the fastest-growing beer brands in the USA across bottles, cans and kegs. “By investing in a high-speed bottling line alongside our existing canning and kegging capabilities, we are now localising supply across all core pack formats, reducing reliance on ocean freight and ensuring the freshest product possible to our customers and consumers.” The line will initially be used to produce Asahi Super Dry in 12oz (355ml) six-pack bottles and 21oz (620ml) 12-pack bottles, with products from the new line expected to reach the market from mid-September 2026. The system can accommodate additional bottle sizes and packaging configurations as demand develops. The installation is designed not only to increase Asahi's own domestic production but also to broaden Octopi's capabilities as a co-manufacturing and co-packing partner. A Krones Varioline packer forms a central component of the system, allowing multiple packaging configurations, including multipacks, trays and wraparound formats, to be produced on a single platform. Asahi said this flexibility will help Octopi respond to increasingly varied requirements across grocery, club and convenience retail channels. Juan Morales, plant director at Octopi, said: “This is about building a platform that can handle complexity. As brands grow, they need to deliver different formats across different retail channels. This investment allows us to support that evolution with the speed, consistency and quality required for large-scale distribution.” Octopi already produces across a broad range of beverage categories, including beer, ready-to-drink cocktails, non-alcoholic beverages, hard seltzers, functional drinks and energy beverages. The company said demand is also increasing for non-alcoholic and functional products. The addition of high-speed bottling gives the facility another format with which to support beverage brands moving from pilot production toward wider distribution, while enabling customers to manufacture bottled and canned products within the same facility. “As brands grow, they are increasingly looking for production partners that can support multiple formats within a single facility,” Verdu said. “This investment allows us to support both bottled and canned products at scale, while opening the door to new co-manufacturing partnerships that require that level of flexibility.” The Octopi facility is SQF-certified and designed to meet the compliance requirements of major national retailers.

Bulletproof has expanded its functional coffee portfolio with the launch of Mood Booster Mushroom Latte, marking the brand's first entry into the latte format. The instant latte combines Arabica coffee with functional mushrooms, ashwagandha and MCT oil, alongside built-in creamer and sweetness. Designed to be prepared with hot or cold water, the product aims to deliver a café-style latte in a more convenient format. Bulletproof said the formulation was developed to address one of the barriers associated with mushroom-based beverages, the earthy taste often associated with functional mushrooms, while maintaining a rich, creamy and coffee-forward profile. The blend features Lion's Mane, reishi and chaga mushrooms, as well as ashwagandha. According to Bulletproof, the product is positioned to support mood, focus and stress management, while providing approximately 50mg of caffeine per serving. The company describes the caffeine content as roughly half that of a typical cup of coffee, positioning the product as an option for consumers seeking a lower-caffeine alternative or an additional coffee occasion later in the day. Bulletproof's Mood Booster Mushroom Latte contains instant Arabica coffee and real dairy, with the built-in creamer designed to create a frothy texture when prepared. The product contains less than 3g of sugar and is formulated with MCT oil alongside its mushroom and adaptogen blend. Bulletproof said the latte can be enjoyed as formulated or customised by consumers. Mood Booster Mushroom Latte is available now through Bulletproof's online store and Amazon, with a wider retail rollout planned to begin this fall.

Bongards’ Creameries is investing $135 million to expand its process cheese manufacturing facility in Bongards, Minnesota, as it seeks to meet growing domestic and international demand. The project will add approximately 120,000 square feet to the site, including 50,000 square feet of production space and a 70,000-square-foot automated warehouse. Once operational, the expanded facility will be able to produce an additional 180 million pounds of process cheese annually for the foodservice, retail, industrial ingredients and export markets. The development will incorporate advanced processing technology to improve efficiency and product consistency, while giving Bongards greater flexibility to meet changing customer requirements. Dennis Thomas, chief executive officer of Bongards’ Creameries, said: “As consumer demand evolves and global opportunities continue to expand, we are positioning Bongards to be the partner of choice for our customers and an enduring source of value for our member-owners.” The investment, one of the largest in the dairy cooperative’s 118-year history, is also expected to generate regional economic activity during construction and create longer-term operational opportunities. Founded in 1908, Bongards’ Creameries is a farmer-owned cooperative supplying dairy products across North America and international markets. Construction is scheduled to begin in the fourth quarter of 2026, with commercial operations expected to start in early 2028.

Swedish food-tech start-up Millow has closed a €2 million funding round to support the expanded production capacity of its clean-label protein made from oats and mycelium. The round was led by entrepreneur and angel investor Magnus Emilson, joined by Vitamin Well co-founder Jan Enhager, who also becomes a strategic advisor to Millow’s CEO Fredrik Öhrn. Two co-founders of Swedish technology companies with combined exits of more than $2 billion have also joined the round, alongside private investors from the Swedish food sector. The capital will fund an expansion of the company’s solid-state fermentation manufacturing capacity. The technology turns two core ingredients, Swedish oats and mycelium, into a fungal protein with no binders or additives, catering to demand for clean-label and vegan-friendly protein ingredients in the Nordic foodservice sector. According to Millow, its process uses three to four litres of water per kg of product, and its carbon footprint has been independently verified by carbon assessment specialist Rise at 0.3kg per CO2e per kg – around 98% lower than Swedish beef. Alongside the round, the European Patent Office has confirmed that the nine-month opposition period for Millow’s core patent has closed with no oppositions filed. The patent protects Millow’s low-water production method. Millow said it is in talks with major foodservice operators and distributors in the Nordic region, with international interest also growing. The ingredient is designed to be easily handled in the kitchen like formats chefs already use, providing convenience and easy integration for restaurants. CEO Öhrn commented: “This round gives us the capacity and the commercial team to serve foodservice customers at the volumes they need. The job now is disciplined commercial execution, and what matters as much as the capital is who it comes from.” “Jan and Magnus bring experience and a network we would otherwise spend years building. I approach this phase with real humility: the team and the advisers around us matter every bit as much as the technology.”

Oterra has appointed Susanne Arfelt Rajamand as its new chief executive officer, taking up the role on 12 October 2026. Rajamand brings more than two decades of international leadership experience across the food, foodservice and consumer goods sectors. Her previous senior roles include positions at Unilever, McCormick & Company and Fonterra, while most recently she served as Group CEO of Royal Greenland. Oterra Chairman Arnd Kaldowski said: “Her commercial track record and experience leading international, growth-focused organisations make her the right leader to build on Oterra's strong foundation and further accelerate our growth trajectory." A key focus for the incoming CEO will be the US market, where Oterra says it has achieved double-digit growth this year. The company also says its current sales pipeline puts it in a position to double its core US business within the next two years. Rajamand said the continued shift toward natural food colours in the US represents a particularly significant opportunity for Oterra. “Oterra has built a strong position as a global leader in natural food colours, with a talented team, a strong product portfolio and a very exciting growth opportunity ahead,” she said. She added that she looks forward to working with Oterra's leadership team, board and wider organisation as the company enters its next phase of growth. Rajamand holds an MSc in business from Copenhagen Business School and an executive MBA from business school Insead. She currently serves as a non-executive board member of Danish Crown and Protix. Oterra is one of the world's largest suppliers of naturally sourced colours, serving manufacturers across food, beverage, dietary supplements and pet food. The company traces its history in natural colours back to 1876 and has positioned the transition toward natural ingredients as a central part of its growth strategy.

7Up, part of the Keurig Dr Pepper brand portfolio, has unveiled its first brand evolution in more than 15 years, centred around a lime-led reformulation in the US. 7Up Lime Lemon is a new lime-forward formula for the soft drink, designed to strengthen the brand’s distinctiveness and appeal within a traditionally lemon-led carbonated soft drink segment. The reformulation will bring the lime-forward flavour profile to 7Up Regular, 7Up Zero Sugar, Cherry 7Up and Cherry 7Up Zero Sugar, rolling out nationwide from mid-August alongside a new visual identity. According to Keurig Dr Pepper’s State of Beverages 2026 trend report, 72% of Gen Alpha and Gen Z consumers gravitate toward citrus-forward flavours, while 64% prefer bold, intense taste experiences. This research fuelled 7Up’s new flavour refresh, aiming to cater to the growing number of younger consumers seeking bold flavour and ‘personality’ from their soft drinks. Drew Panayiotou, chief marketing and innovation officer at Keurig Dr Pepper, said: “This is a bold reinvention of one of America’s most iconic soda brands for a new generation of consumers – starting with the flavour itself”. “7Up has an incredible legacy, but by giving lime the spotlight, we’re rewriting the rules of the lemon lime category. We are transforming a beloved heritage brand into a modern disruptor – delivering a sharper visual identity, a more refreshing taste experience and a distinct position that attracts new users and deepens brand loyalty.”

Gay Lea Foods is investing more than $200 million to significantly expand its Clayson Road dairy manufacturing facility in Toronto, as part of a move to increase production of cottage cheese and other high-protein dairy products. The investment is the first major milestone in Gay Lea Foods’ approximately $450 million Network for Growth strategy, a multi-year programme focused on strengthening and modernising the co-operative's Canadian manufacturing network. The expansion comes as demand for cottage cheese continues to grow among Canadian consumers seeking nutritious products aligned with health and wellness trends. According to the company, the additional capacity will help address the current national cottage cheese shortage while supporting growth across its wider dairy portfolio. Suzanna Dalrymple, president and CEO of Gay Lea Foods, said: “This investment reflects our confidence in the future of Canadian dairy and in Gay Lea Foods’ role in helping shape it. The future will be built on Canadian dairy farms and in modern processing facilities equipped to respond to evolving consumer preferences.” The Clayson Road project will introduce advanced processing technology and modern manufacturing capabilities designed to increase production capacity, improve productivity and provide greater operational flexibility. Gay Lea Foods said the investment will enable it to respond more effectively to changing market requirements while creating opportunities for its farmer members and employees. The expansion is scheduled for completion in 2028 and is expected to create up to 75 new positions at the facility. Founded in 1958, Gay Lea Foods produces dairy products and ingredients under brands including Gay Lea, Nordica, Salerno, Ivanhoe and Bothwell Cheese.

Capri-Sun has initiated legal proceedings against its UK manufacturer, Princes Group, in connection with a contractual dispute concerning the manufacture and supply of its products. In a statement, the drinks brand said the latest proceedings follow earlier court action after Princes suspended production of Capri-Sun products in the UK. Capri-Sun subsequently obtained an injunction requiring production and supply of its products to continue while the dispute between the two companies was being addressed. The company did not disclose further details of the current proceedings, including the specific contractual issues at the centre of the dispute. According to court documents cited in a The Telegraph report, Capri-Sun is suing the manufacturer for more than £2 million for failing to make enough of the juice drink to fulfil supermarket orders. The report states that Princes had committed several breaches of the agreements, including through a “unilateral suspension of production and delivery” in January this year. Princes reportedly produced around 1.3 million fewer cases than required in 2024 and 2025, with a shortfall of around 800,000 expected this year, according to Noel Casey KC, representing Capri-Sun, in the court documents. A spokesperson for Capri-Sun said: "Our priority remains ensuring a reliable supply of Capri-Sun products to our customers and consumers". Princes Group is a major UK food and drink manufacturer and supplies products across multiple categories. In a statement to FoodBev, a spokesperson from Princes Group said: "Princes fully disputes the claims made by Capri-Sun and does not accept the allegations as presented". Both Capri-Sun and Princes said they would not provide further comment while the legal matter is ongoing.

Plant-based nutrition brand Kate Farms has expanded its High Protein Nutrition Shake range with a new vanilla flavour, targeting consumers looking for convenient plant-based nutrition with a higher protein content. The new creamy vanilla shake contains 25g of protein, 6g of fibre and 160 calories per carton. It is made with organic pea protein and is designed to provide a convenient option for consumers looking to increase their daily protein intake. The launch adds a sweeter flavour profile to Kate Farms’ High Protein Nutrition Shake portfolio, with the company positioning the product around both taste and nutritional functionality. The shake is dairy-free and gluten-free, while being designed for easy digestion. The product is made with organic pea protein, providing a plant-based alternative for consumers seeking high-protein nutrition without dairy. The company is targeting a range of consumption occasions, including busy lifestyles, everyday protein intake and supporting muscle health. The vanilla launch forms part of Kate Farms’ wider focus on making plant-based nutrition more accessible through convenient ready-to-drink formats. The new Vanilla High Protein Nutrition Shake is available to purchase from Kate Farms, with the company also selling its products through major US retailers including Walmart and Target. It is priced at $55 per case of 12 cartons, available online.

Rxbar is expanding its seasonal portfolio with a new Nut Butter & Oat Apple Pie protein bar, marking the brand’s first new seasonal flavour in more than four years. Launching nationwide in August for a limited time, Rxbar Nut Butter & Oat Apple Pie is designed to tap into growing consumer interest in nostalgic autumn flavours, with the brand positioning apple as an alternative to the increasingly established pumpkin spice trend. The new bar combines wholegrain oats, cashews, egg whites and wildflower honey, with flavour notes of cooked apple, cinnamon and pastry. Each bar contains 10g of protein and is a source of fibre. Rxbar said the launch reflects the growing popularity of apple as a seasonal flavour and offers consumers another way to engage with familiar autumn taste profiles. Regina Cabrera, senior brand manager at Mars Snacking, said: “With new Rxbar Nut Butter & Oat Apple Pie and the return of Rxbar Pumpkin Spice 12g Protein Bar, we set out to capture that sense of warmth and nostalgia in these satisfying snacking options made with simple, recognisable ingredients.” The new Apple Pie flavour will be joined by the return of Rxbar Pumpkin Spice 12g Protein Bar, which first launched in 2015 and has become one of the brand’s established limited-edition seasonal products. The pumpkin spice bar contains cinnamon, pumpkin, cloves, egg whites, dates and nuts, delivering 12g of protein per serving. Both products will be available across US retailers from August while stocks last. Rxbar Nut Butter & Oat Apple Pie will be sold as individual bars with an MSRP of $2.79 and in five-count boxes priced at $11.99. Pumpkin Spice will be offered in the same formats and at the same recommended prices. The Apple Pie launch expands Rxbar’s Nut Butter & Oat range, which currently includes Honey Cinnamon Peanut Butter, Dark Chocolate Peanut Butter and Blueberry Cashew Butter.

Flipz has partnered with Dunkin' to launch a limited-edition pumpkin spice pretzel snack in the US. The new Flipz Pumpkin Spice Donut Covered Pretzels combine the brand's chocolate-covered pretzel format with flavours inspired by Dunkin's Pumpkin Cake Donut. Each pretzel is coated with notes of pumpkin, warming spices and cake donut, pairing the seasonal flavour profile with Flipz' signature sweet-and-salty crunch. Shivani Arora, marketing director at Pladis Americas, Flipz's parent company, said: “Pumpkin spice has evolved from a seasonal trend to a cultural phenomenon”. She added that the collaboration brings together the two brands to offer consumers a new way to enjoy the flavour during the autumn season. Brian Gilbert, vice president of retail business development at Inspire Brands, said Dunkin' customers look forward to its pumpkin range each year, with the partnership extending the flavour of its Pumpkin Cake Donut into the snack aisle. The limited-edition pretzels are available across the US until October at selected retailers, including CVS, Wakefern, Kroger, Five Below, Albertsons, Dollar General and Stop & Shop.

Celsius Holdings has announced a series of senior leadership changes as it continues to develop its multi-brand energy drinks portfolio. Tyler Bohannon has been appointed chief commercial officer, effective 10 August 2026, succeeding Tony Guilfoyle in the commercial leadership function. Bohannon, who has served as executive vice president of North American sales since February 2025, will oversee field sales, key retailer accounts, direct-store-delivery operations and revenue growth management across the company's portfolio. He has played a key role in strengthening Celsius Holdings' partnership with PepsiCo and supporting the integration of Alani Nu and Rockstar Energy. Bohannon has more than 20 years of beverage industry experience, with previous roles at Nestlé Waters, Coors Brewing, Rockstar Energy and PepsiCo. Meanwhile, Guilfoyle has moved into the newly created role of chief business transformation officer, effective 1 July 2026. In the position, he will lead company-wide initiatives focused on operational execution, cross-functional working, AI adoption and capability development as Celsius Holdings continues to scale its portfolio. Guilfoyle joined Celsius Holdings in 2020 and became chief commercial officer in 2024 before being appointed chief customer officer in February 2026. Prior to joining the company, he spent more than a decade as executive vice president of sales at Rockstar Energy Drink. The leadership changes also include the departure of president and chief operating officer Eric Hanson, who joined Celsius Holdings in early 2025. During his tenure, Hanson supported the company's strategic partnerships and the integration of recent acquisitions. John Fieldly, chairman and chief executive officer of Celsius Holdings, said: “Together with our board, we continue to take action to ensure our leadership structure evolves alongside the priorities and opportunities of the business". He continued: “Strengthening our commercial organisation and enterprise capabilities is an important part of our long-term strategy to grow our scaled portfolio of leading brands, and these actions have been evaluated and discussed over the past several months.” "Tyler and Tony have each played important roles in helping Celsius scale. Tyler has helped build a strong commercial organisation and deepen our partnership with PepsiCo, while Tony has helped strengthen operational execution and will now lead enterprise-wide initiatives focused on execution and capability building." "We are confident that together they are well positioned to support the continued growth of our total energy portfolio and capitalise on the growing consumer demand for Modern Energy. We also want to thank Eric for his contributions to Celsius and wish him all the best in his future endeavors."