Danish food-tech start-up Matr Foods has completed a €40 million fundraise to scale up the production of its organic, fermented plant-based meat alternatives. The fundraise includes €20 million in Series A equity and €20 million in venture debt – the largest secured by a food-tech company in Denmark. Existing investor Novo Holdings and incoming investor the Export and Investment Fund of Denmark (EIFO) co-led the fundraising, alongside debt from the European Investment Bank (EIB). The funding will support the scale of Matr Foods’ fermentation process at its Ansager site in Jutland, Denmark, to produce its clean label plant-based meat products. A significant scale-up will be enabled by the investment, bringing production from pilot scale to 4,000 tonnes per year in order to meet rising consumer demand for alternative proteins. Established in Copenhagen in 2021, Matr uses traditional fungal fermentation techniques to produce meat alternatives from locally sourced ingredients like oats, split peas, lupins, beetroots and potatoes. According to the start-up, its products offer a juicy texture and meaty, umami flavour, providing a sustainable and nutritious protein option without the need for additives or heavy processing. Its flagship product, Matr Fungi Mince, is made entirely from natural ingredients grown in Scandinavia. It is rich in protein and fibre and low in fat, claimed to offer a similar amino acid profile to traditional meat but with a carbon footprint of just 1.5kg CO2e per kg – 94% lower than that of beef. Matr’s new production line is expected to be operational by early 2027, resulting in 60 new jobs locally and accommodating customers in Germany, Switzerland and Denmark. Randi Wahlsten, CEO of Matr, said: “We are looking forward to finally being able to meet the demand of the many customers and chefs who have been unwavering in their support and enthusiasm for Matr products”. “It is truly humbling to be met with such support and feel the great craving for organic, clean label plant products that offer gastronomic excitement.”

Ensuring food safety begins with a deep understanding of the production environment. However, traditional microbial monitoring methods often require days to deliver results – delaying critical corrective actions when time is of the essence. To address this challenge, Romer Labs, in collaboration with Campden BRI, is hosting a 45-minute technical webinar on Thursday 23 October 2025 at 3pm (CEST). This session will explore how real-time total viable counts (TVCs), enabled by impedance flow cytometry, are transforming microbial monitoring strategies in food production environments. What you’ll learn by joining: The critical role of total viable counts in robust Environmental Monitoring Programmes (EMPs); How CytoQuant enables real-time microbial quantification; and Key findings from Campden BRI’s proof-of-principle study.   This webinar is a must-attend for food safety professionals seeking to enhance their environmental monitoring capabilities and reduce response times to microbial risks. Webinar details: 📅  Date: Thursday 23 October 2025 🕒  Time: 3pm CEST (Berlin) | 9am ET (New York) | 10am (São Paulo) | 8pm (Bangkok) 🌍  Language: English 📜  Subtitles: Available in English, German, Spanish, French, Italian, Polish and Ukrainian   Don’t miss this opportunity to discover how real-time monitoring can elevate your EMPs and strengthen food safety outcomes. Register here . Meet the speakers Florin Soptica, global product manager for microbiology, Romer Labs: A food scientist with expertise in microbiology, Florin will present the case for integrating total viable counts into EMPs as a complement to pathogen detection. Rob Limburn, section lead for industrial process microbiology, Campden BRI UK: With over two decades in the food industry, Rob brings insights from Campden BRI’s research and industrial microbiology experience. Jeanette Long, account manager, Romer Labs UK: With a background in medical biochemistry and extensive experience in food safety, Jeanette offers a practical perspective on industry needs. Stefan Widmann, R&D project manager microbiology, Romer Labs: A biotechnology expert and trained hygiene manager, Stefan contributes deep knowledge in microbial diagnostics and food safety standards.

Arla Foods has expanded its partnership with Baileys by introducing a brand-new Baileys Extra Thick Chocolate Cream product in the UK. The indulgent new cream product blends flavours of chocolate with the familiar taste of Diageo’s classic Baileys Irish cream liqueur. It joins an existing UK portfolio of licensed treats currently available in collaboration with the alcohol brand, including Extra Thick Cream, Extra Thick Salted Caramel, Baileys Pouring Cream and Baileys Espresso – as well as Baileys Squirty Cream, launched last year. Katie Prosho, Baileys cream brand manager at Arla Foods, commented: “Baileys stands for indulgent moments, and this new flavour is designed for those seeking a grown-up treat – whether it’s dolloped over a mince pie or festive pud – Baileys Cream is guaranteed to take your desserts to the next level.” Baileys Extra Thick Chocolate Cream is launching in a 250ml tub format, initially in Lidl stores this month (October 2025) with further retailers to follow in November.

Molson Coors has announced a corporate restructuring plan across its Americas business, which will include the reduction of approximately 9% of the company’s American workforce. The beverage giant said the plan aims to create a ‘leaner, more agile’ Americas organisation, while advancing its ability to reinvest in the business and position the company for future growth. Approximately 400 salaried positions are expected to be eliminated by the end of December 2025. This includes hundreds of salaried positions that were already open from role prioritisation measures put in place earlier this year, and those who may be granted voluntary severance as part of the restructuring. In a statement announcing the restructuring, Molson Coors said its focus is on putting ‘the right level of resources closer to its consumers and customers’ as it pursues a return to growth, concentrating on both its beer portfolio and its expansion into adjacent categories such as premium mixers, non-alcohol beverages and energy drinks. Rahul Goyal, Molson Coors’ recently appointed CEO and president, said: “We’ve made progress on our transformation journey, but given the environment, we must transform even faster. To win with our customers and consumers and return to growth, we must move with urgency and make bolder decisions.” Goyal said the company will share further detail on its growth strategy in the coming months. “These are never easy decisions, and I am grateful to those who will be departing for their many contributions and to those who will continue to guide us on our journey toward growth,” he added.

Nutrabolt is set to launch a collaboration that merges pop culture with performance: C4 Ultimate Energy x Godzilla. This limited-edition energy drink, featuring a bold Sour Blue Razzilla flavour, will debut on November 3, coinciding with Godzilla Day, marking a strategic move to capture the attention of both energy drink aficionados and fans of the legendary film franchise. The C4 Ultimate Energy x Godzilla drink boasts an impressive 300mg of caffeine and is sugar-free, featuring Nutrabolt's proprietary Tri-Stim Experience, which combines Caffeine, TeaCrine and Dynamine to deliver sustained energy and heightened focus. Robert Zajac, chief marketing officer at Nutrabolt, said: “What a perfect partner for C4 Ultimate Energy – a legend among energy drinks! While C4 Ultimate Energy doesn't have heat rays, it does have 300mg of caffeine and a brand-new Sour Blue Razzilla flavour that packs a delicious punch.” Nutrabolt's marketing campaign for this launch is robust, featuring a multi-channel approach that includes social media, influencer partnerships, and retail activations. The collaboration will be prominently showcased at the upcoming 2025 NACS Show in Chicago, further solidifying its presence in the competitive beverage landscape. Kristin Parcell, general manager of Toho International, added: “This collaboration captures the larger-than-life spirit and unstoppable force that Godzilla represents, while connecting with a whole new generation of fans through a bold, high-energy brand”. The Godzilla-themed energy drink is part of a broader expansion of Nutrabolt's C4 brand offerings. In addition to the Godzilla launch, Nutrabolt will introduce C4 Performance Energy Cereal Killer, a nostalgic energy drink inspired by fruity cereal flavours, available from October 22. This product features 200mg of caffeine and CarnoSyn Beta-Alanine, and is positioned to tap into the nostalgia of breakfast cereals, appealing especially to Gen Z consumers. Looking ahead, Nutrabolt is also preparing to launch C4 Performance Energy Mango Fuego in January 2026, a tropical-spicy fusion drink that promises to ignite the new year with an enticing flavour profile and 200mg of caffeine.

Metsä Board has finalised a €60 million modernisation project at its Simpele paperboard mill in Finland, enhancing the performance and quality of its MetsäBoard Classic FBB folding boxboard. With the upgraded board machine now fully operational, the renewed product is ready for customer deliveries, reinforcing Metsä Board’s position as a leader in sustainable packaging solutions. MetsäBoard Classic FBB is widely recognised for its reliability and consistency, particularly in the food and healthcare sectors. The recent upgrades have elevated its quality, incorporating modern curtain coating technology that enhances print quality and visual uniformity. This advancement delivers sharper and more vibrant print results, catering to the increasing demands of packaging applications. Esa Kaikkonen, CEO of Metsä Board, said: “Our customers face increasing pressure to meet stricter sustainability and safety standards, while also managing cost efficiency and waste reduction”. “We want to help our customers stay ahead and lead the pack by offering solutions that are safe, reliable and deliver excellent material efficiency, with a high-quality print surface for brand promotion.” The modernisation project involved a comprehensive rebuild of the coating section, an expansion of the coating colour kitchen, and the installation of a new pallet packaging line. Over 430 professionals contributed to this significant upgrade, showcasing Metsä Board’s commitment to enhancing operational efficiency and product quality. In addition to improving product performance, the modernisation aligns with Metsä Board’s sustainability goals. Previously, 89% of the energy used in production at the Simpele mill was sourced from fossil-free resources. With the new technologies in place, this figure is expected to rise to 98%, furthering the company’s commitment to achieving fossil-free mills by 2030.

Synergy Flavours has unveiled a new range of flavour-paired concepts designed specifically to enhance the taste profile of greens ready-to-mix (RTM) powders. This latest release is part of Synergy’s broader Paired to Perfection portfolio, which aims to address the growing consumer demand for nutritious yet palatable food options. The new flavour concepts leverage Synergy's expertise in taste modulation to effectively mask undesirable off-notes while amplifying appealing flavour compounds. By using sensory and analytical data, Synergy has identified key aroma compounds in unflavoured greens powders, allowing the development of complementary flavours that work at a molecular level. Market research indicates a significant consumer preference for products labelled as ‘unflavoured’ or ‘original.’ However, over 20% of these ‘unflavoured’ greens contain some form of flavouring, either from specialised taste modulation ingredients or vague 'original' flavours. This discrepancy presents an opportunity for manufacturers to innovate and cater to consumer preferences more effectively. Synergy’s latest offerings include a diverse range of flavours such as lime & mint, peach tea, ginger tea, watermelon and tropical, alongside an ‘original’ option. The ‘original’ flavour is crafted to enhance the inherent fruity notes of the greens without being overly pronounced, thus appealing to a broad consumer base. Chris Whiting, European category development manager at Synergy Flavours, highlighted the rapid growth of the greens market in the U.S., which surged from $112 million in 2023 to $209 million in 2024. He noted that the European market is projected to experience a CAGR of 7.7% between 2023 and 2030. “As consumers continue to seek new and convenient ways to maximise their nutrition intake, we’re seeing this rising demand take hold," he said. "The Synergy Paired to Perfection approach provides a range of options to help manufacturers stake their claim in this competitive and fast-growing market.”

Unilever says there will be a delay in the timeline for the demerger of its Magnum Ice Cream Company, citing the ongoing US federal government shutdown as a significant factor. The company, known for its diverse portfolio that includes Knorr and Hellmann's mayonnaise, had initially planned to list the ice cream business on the New York Stock Exchange on November 10 2025. The postponement is primarily due to the US Securities and Exchange Commission (SEC) being unable to declare effective the registration statement necessary for the shares of The Magnum Ice Cream Company to be traded. This regulatory hurdle highlights the challenges companies face in navigating compliance and approval processes, particularly in times of governmental disruption. Despite this setback, Unilever reassured stakeholders that preparatory work for the demerger is progressing well and remains on track. The company noted its commitment to completing the spin-off within the current year, although the specific timeline will be revised in light of the current circumstances. In a related development, Unilever confirmed that a general meeting of shareholders is still set to take place later today. This meeting will address the proposed consolidation of Unilever's share capital, which is intricately linked to the demerger process. However, the timeline for implementing this consolidation will also be subject to updates, reflecting the broader uncertainty stemming from the government shutdown. The planned demerger of Magnum is part of Unilever’s broader strategy to streamline its operations and focus on its core brands. By separating the ice cream business, Unilever aims to enhance operational efficiencies and unlock value for shareholders. The Magnum brand, known for its premium ice cream products, has been positioned for growth, with anticipated secondary listings in Amsterdam and London alongside the New York listing.

Kraft Heinz is set to warm up the winter season in the UK with the launch of its latest product, Spiced Chickpea Big Soup, a hearty addition to its popular soup line. This new offering taps into the rising consumer interest in plant-based foods and the nutritional benefits of legumes, particularly chickpeas, as more Brits seek healthier meal options. Heinz’s Spiced Chickpea Big Soup combines tender chickpeas with chunky carrots and potatoes, all enveloped in a rich tomato base enhanced with cumin and chilli. This innovative recipe is positioned as a 'hug in a bowl,' designed to provide both comfort and nourishment during the colder months. Alessandra de Dreuille, director of meals at Heinz, said: “Big Soup has always been about hearty, flavourful meals that offer comfort any day of the week". "Our new Spiced Chickpea soup takes that to the next level. It’s bursting with chickpeas, chunky veg and bold, warming spices, responding to what we know consumers are looking for: more vegetarian options and exciting flavours to explore.” The introduction of the Spiced Chickpea soup comes at a time when nearly half of British consumers express a desire to incorporate more beans and pulses into their diets. Recent surveys indicate that 62% of the population finds legumes tasty, while 73% recognise their health benefits. This trend reflects a broader shift towards plant-based eating, driven by health considerations and environmental awareness. Heinz's latest product is not only a source of protein and fibre but also contributes to the recommended daily intake of fruits and vegetables, making it an attractive option for health-conscious consumers. Spiced Chickpea Big Soup is now avaialble at select retailers, including Morrisons. It is set to roll out to other major retailers such as Sainsbury’s, Tesco, Waitrose, ASDA and Ocado in the coming months. To encourage trial, the new flavour will participate in multibuy promotions, with introductory pricing starting at three for £4, with a suggested retail price of £2.20 per can.

In a move aimed at streamlining operations and enhancing growth prospects, The Coca-Cola Company and Gutsche Family Investments have announced the sale of a 75% controlling interest in Coca-Cola Beverages Africa to Coca-Cola HBC. This transaction, valued at approximately $3.4 billion, marks a significant milestone in Coca-Cola's ongoing refranchising strategy and underscores the growing importance of the African market in the global beverage landscape. CCBA stands as the largest Coca-Cola bottler on the African continent, operating across 14 countries and accounting for about 40% of Coca-Cola's product volume sold in Africa. Coca-Cola HBC, a key bottling partner with operations in 29 countries, will acquire 41.52% of Coca-Cola's existing 66.52% stake in CCBA, along with GFI's 33.48% share. This divestiture aligns with Coca-Cola’s broader refranchising efforts, which have seen the company reduce its bottling investments from 52% of consolidated net revenue in 2015 to just 5% following this latest transaction. The move is indicative of Coca-Cola's strategy to focus on its core competencies in marketing and brand management while leveraging the operational expertise of strategic bottling partners like Coca-Cola HBC. Henrique Braun, Coca-Cola's executive vice president and chief operating officer, said: “Coca-Cola HBC is a strong and valued bottler that will help usher in the next chapter of growth for CCBA”. Braun also highlighted the bottler's impressive track record in expanding market share in key African territories such as Egypt and Nigeria. The Gutsche family, through GFI, will maintain its involvement in the Coca-Cola ecosystem, having played a role in developing the Coca-Cola brand across Southern and Eastern Africa for over 80 years. Philipp Hugo Gutsche, GFI chairman, added: “Coca-Cola HBC is the ideal partner to carry the CCBA business forward and realise their shared vision for the Coca-Cola system on the continent”. Upon completion of the acquisition, Coca-Cola HBC will control two-thirds of the total Coca-Cola system volume in Africa, reaching over 50% of the continent's population. Zoran Bogdanovic, CEO of Coca-Cola HBC, noted: “With almost 75 years of experience in Nigeria and our successful acquisition of Coca-Cola’s bottling business in Egypt in 2022, we see huge growth opportunities in Africa”. Coca-Cola HBC plans to use its extensive experience and bespoke capabilities to further enhance CCBA’s operations, drive sustainable growth, and increase per capita consumption of Coca-Cola products in the region. The transaction is expected to close by the end of 2026, pending regulatory approvals. As part of its commitment to the African market, Coca-Cola HBC will pursue a secondary listing on the Johannesburg Stock Exchange, reinforcing its dedication to local operations. The financial advisory roles in this transaction were filled by Rothschild & Co for Coca-Cola, while Goldman Sachs and UBS acted as financial advisers for Coca-Cola HBC.

UK plant-based meal brand Bol has introduced a new sub-range under its Power Pots line: Protein+. The nutrition-boosted meals aim to meet rising demand for natural, high-protein and high-fibre meals. They combine global-inspired flavours with whole food, each pot offering 30g of protein, at least 19g of fibre, and up to two of UK consumers’ recommended five portions of fruit and vegetables daily. Three variants are launching as part of the sub-range: Thai Green Curry, Teriyaki Style Rie Bowl, and Chickpea Jalfrezi. Like the rest of Bol’s Power Pots, the products are designed for convenience and ready to eat within five minutes. Thai Green Curry features a fragrant coconut curry with tofu, edamame beans, lime and jasmine rice, containing 22g of fibre. Teriyaki Style Rice Bowl combines tofu, red pepper, edamame and black turtle beans in a sweet-savoury teriyaki glaze, containing 19g of fibre. Finally, Chickpea Jalfrezi offers a bold and spicy tomato curry with chickpeas, lentils and basmati rice, containing 32g of fibre. Data from Mintel shows that 73% of UK shoppers consider fibre essential to health, yet 96% of adults do not hit the government’s recommended 30g per day. Meanwhile, searches for ‘natural protein’ are up by 30% on Ocado this year, and interest in meat-free alternatives is surging among 18-34 year olds according to Vypr 2025 research. Paul Brown, founder and CEO of Bol, said: “This new PROTEIN+ range is responding to what today’s consumer is really asking for: great-tasting, nutrient-dense meals that are fast, filling and free from UPF ingredients”. The Protein+ pots are now available in Tesco stores nationwide, as well as online via Ocado and Amazon, with an RRP of £3.50.

Brenntag Specialties has announced the opening of its new Innovation & Application Center for Food & Nutrition in Leeds, UK. The facility will focus on research and development for the company’s Food & Nutrition applications, and will provide services for customer projects related to ingredient selection and formulation guidance. Brenntag experts will serve customers and suppliers with concepts and prototype development, technical solutions and stability studies for a wide range of applications across bakery, dairy, meat and plant-based alternatives, ready meals, sauces and dips, beverages and nutrition. Technology installed in the new centre includes ovens from MIWE and Rational; an autoclave from Tuttnauer; a meat grinder from Mainca and meat tumbler from Vakona; a homogeniser from GEA; mixers from Stephan and Hobar; and dispersion units from Silverson. It also houses ice cream and sorbetto machines, a water bath for sous vide, a vacuum sealer and a canning machine. Additionally, an array of analytical technologies available at the site includes a texture analyser; viscometer; colourimetry tech; microscopy tech; moisture analyser; and Brix, Ph and water activity measurement solutions. The new centre is located in the Lawnswood Business Park in North Leeds, alongside Brenntag’s UK headquarters and the existing Center for Personal Care. It is the latest member of Brenntag Specialties’ global network of 71 industry-focused facilities. Jerzy Jasinski, global president for nutrition and president of Brenntag Specialties EMEA, said: “Brenntag acts as an important link with our customers and suppliers to bring innovation closer to the marketplace”. “The new centre is a great addition to the strong network of now already 31 Food & Nutrition Innovation & Application Centers globally, and 13 in the EMEA region.” Brenntag, the broader parent company of Brenntag Specialties and player in ingredients and chemicals distribution, is headquartered in Essen, Germany. It has more than 18,100 employees worldwide and operates a network of around 600 sites in more than 70 countries.