Paulig is planning to restructure its operations into three business areas as part of efforts to strengthen competitiveness, support growth and improve profitability, with up to 55 redundancies expected globally. Under the proposed structure, the food and beverage group would operate through three divisions: Branded Foods, Customer Brands and a newly established Coffee business area. Paulig currently has two business areas: Branded, which focuses on branded products, and Customer Brands, which serves private label and industry customers. These are supported by the company's global business functions. The proposed changes would also see Paulig realign its global functions to more closely support its growth and profitability objectives. Paulig said the restructure reflects changes in the external market environment and the company's expansion as an international business in recent years. Rolf Ladau, CEO of Paulig, said: "It is critical for us to remain competitive and deliver on our growth strategy and profitability. The planned changes will strengthen our ability to focus on our core businesses, improve how we operate, and ensure we are well positioned for success." The plans could affect up to 110 office or managerial positions across several countries, with a maximum of 55 potential redundancies. Paulig will begin consultation processes in relevant markets in accordance with local legislation. The new organisational structure is expected to take effect by 1 January 2027 at the latest. The restructure will also result in changes to Paulig's leadership team. Lenita Ingelin, currently SVP of the Branded business area, is set to lead the new Branded Foods division, while current chief marketing officer Mariell Toiger will become SVP of the Coffee business area. Kati Nurminen, currently director of brand and portfolio, is expected to succeed Toiger as chief marketing officer. Rolf Ladau will remain president and CEO, while Juha Väre will continue as CFO for finance, strategy and IT. Noel Clarke will remain SVP of Customer Brands, alongside Thomas Panteli as SVP of supply chain and sourcing, Kaisa Lipponen as SVP of sustainability, HSE and communications, Dennis Andersen as SVP of people and culture, and Sarah Tähkälä as SVP of legal. Paulig employs approximately 2,700 people across 13 European countries.

JBM Packaging has opened a new 52,500-square-foot facility in Lebanon, Ohio, expanding its contract packaging, filling and kitting capabilities as demand for outsourced packaging services continues to grow. Located about one mile from JBM’s headquarters, the new facility is designed to handle more of the packaging process under one roof, from material sourcing and production through filling, assembly and distribution. The expansion also positions the company to take on additional work from consumer packaged goods manufacturers, including brands seeking paper-based packaging and outsourced filling and assembly services. Marcus Sheanshang, president and CEO of JBM Packaging, said: “This new building signals a strong future for JBM. We’re moving into new markets, expanding the services we offer customers and creating more opportunities for our team members. Without this space, we simply couldn’t continue to grow.” The company launched its contract packaging operation in 2021 from a rented facility in Cincinnati's Queensgate area. According to JBM, the expansion increases overall machine capacity by 50%, allowing the company to manage a broader portion of customers’ packaging operations. The facility also includes new commercial filling equipment and a 35,000-cubic-foot climate-controlled storage room designed to accommodate seasonal fluctuations in seed demand. While agriculture and seed packaging are key applications, JBM said the additional capacity will support broader work with consumer packaged goods companies. The company serves markets including food, health and beauty, home goods, apparel and medical products. The proximity of the new building to JBM’s headquarters is also expected to improve movement of packaging materials and products between facilities. At the same time, freeing space at the headquarters will allow JBM to add new paper-packaging equipment and support future production expansion. Top image: © JBM Packaging

Behind the scenes, a convergence of biotechnology, precision agriculture, flavour science and advanced breeding technologies is reshaping the future of citrus production and flavour innovation. What was once a category largely dominated by traditional staples such as orange, lemon and lime has evolved into a far more complex ecosystem of hybrid fruits, novel flavour profiles and biotech-enabled ingredient solutions. FoodBev’s Leah Smith reports. Citrus’ transformation is creating significant new opportunities across F&B. As consumers increasingly seek unique and globally inspired flavour experiences, hybrid and premium citrus varieties are emerging as powerful tools for product innovation. At the same time, mounting agricultural pressures are forcing the industry to rethink how citrus is grown, sourced and formulated into products. The result is a new citrus frontier – one where biotechnology is influencing everything from crop resilience and flavour consistency to aroma chemistry and functional wellness positioning. Agricultural pressures accelerating innovation The urgency surrounding citrus innovation is being driven in large part by growing instability within global citrus agriculture. Across major growing regions, producers are facing increasing pressure from climate volatility, water scarcity, disease outbreaks, rising production costs and supply chain disruption. Among the most serious threats is Huanglongbing (HLB), commonly known as citrus greening disease, which has devastated orchards in several major citrus-producing markets. The disease significantly reduces yields, weakens fruit quality and increases production costs, creating long-term concerns for manufacturers dependent on citrus ingredients and flavour systems. These pressures are accelerating investment in advanced breeding technologies and biotechnology-driven solutions designed to improve resilience, yield stability and sensory performance. Heather West, global innovation programme director for the ‘Re-master Citrus’ initiaitve at IFF, believes these developments are becoming essential to the future viability of the category. “Advances in biotechnology, such as genomic selection and gene editing, are allowing citrus hybrids to be developed faster and more precisely, combining resilience traits like disease tolerance with desirable flavour characteristics,” she explained. “These tools enable breeders to design citrus with targeted aroma, sweetness and bitterness profiles rather than relying on trial-and-error crosses.” The rise of the hybrid Hybrid citrus fruits are not new; products such as clementines and tangelos have existed for decades through conventional crossbreeding. However, biotechnology is dramatically accelerating the sophistication and commercial potential of hybrid development. Researchers are increasingly using genomic sequencing, marker-assisted breeding, tissue culture propagation, precision phenotyping and advanced rootstock engineering to create more targeted citrus cultivars. Emerging hybrid varieties are now being designed not only for agricultural resilience, but also for highly specific sensory outcomes, including sweetness levels, aroma intensity, peelability, bitterness control and colour. This evolution is unlocking a much broader range of flavour experiences. Among the profiles gaining traction are yuzu-lime hybrids, blood orange-mandarin combinations, grapefruit-pomelo crosses, floral citrus variants and lower-bitterness grapefruit cultivars. These newer varieties often deliver more layered balances of acidity, sweetness and aromatic complexity than conventional citrus fruits. According to Briony Rideout, senior beverage specialist at I.T.S., the implications for product developers are significant. “Advances in biotechnology are helping breeders develop new hybrid citrus varieties with improved flavour, colour and aroma.” She added: “These innovations are creating more distinctive citrus profiles, from sweeter and less bitter varieties to more complex flavour combinations that can inspire new food and drink products.” Rideout also believes these developments could influence retail behaviour and ultimately shape broader flavour trends across categories. “As more hybrid citrus formats become available, retailers are likely to become more adventurous in their fruit ranges,” she told FoodBev. “This gives product developers the opportunity to tap into emerging citrus trends and launch more differentiated crossbreed fruit flavours across drinks, confectionery, bakery, dairy and other applications.” Competitive flavour complexity One of the most important outcomes of biotech-driven citrus innovation is the growing emphasis on flavour complexity. Brands are looking beyond standard orange and lemon profiles toward citrus flavours that offer greater nuance and sophistication. Chris Randles, senior flavourist at JPL, said demand for less familiar citrus profiles has risen sharply. “We’re seeing a clear rise in interest around hybrid and less familiar citrus profiles, driven by consumers looking for something beyond standard lemon, lime and orange.” “Varieties like yuzu, calamansi and limequat bring a more complex flavour profile, such as sharper top notes, subtle bitterness and a more aromatic finish. This makes them attractive to product developers looking to stand out,” he added. Importantly, flavour houses are not necessarily attempting to replicate hybrid fruits exactly. Instead, these new citrus varieties are often serving as inspiration for broader flavour architecture and product positioning. “From a flavour perspective, our role is to take those emerging profiles, whether they come from traditional cultivation or newer biotech developments, and translate them into flavours that actually work in applications,” Randles explained. “That means going beyond the headline citrus note and getting the balance, mouthfeel and subtle nuances right.” This shift reflects a broader movement within flavour development where differentiation increasingly relies on layered sensory experiences rather than singular flavour notes. The beverage industry has emerged as one of the primary beneficiaries of hybrid citrus innovation. Consumers continue to associate citrus with refreshment, hydration, natural energy and wellness, attributes that align strongly with current beverage trends. Meanwhile, beverage manufacturers face intense pressure to differentiate products within crowded markets. Hybrid citrus profiles are therefore becoming increasingly visible across sparkling waters, RTD teas, energy drinks, sports beverages, alcohol alternatives, cocktail mixers and premium juice blends. Yuzu, calamansi, bergamot, finger lime and mandarin hybrids have all gained visibility in recent premium beverage launches, particularly within wellness-oriented positioning. Hybrid citrus also performs especially well in reduced-sugar systems. Acidity and aromatic intensity can help compensate for lower sweetness levels, making citrus innovation highly valuable within reformulation strategies aimed at sugar reduction. Biotechnology expands ingredient-level solutions While much attention focuses on hybrid fruit development, biotechnology is also transforming citrus innovation at the ingredient level. Véronique van Zyl, marketing director for LBI enzymes and aromas at Lallemand, said biotechnology is increasingly helping flavour manufacturers secure access to key citrus molecules with greater consistency and supply stability. “Rather than influencing the development of new citrus varieties, biotechnology today is primarily helping secure access to key citrus flavour molecules with consistent quality and sensory reliability,” she explained. “Fermentation-based approaches allow specific aroma compounds that are naturally present in citrus to be produced with a stable, reproducible profile, independent of seasonal or geographic variability.” This is becoming increasingly important as climate disruption affects citrus harvests worldwide. “Climate stress, disease pressure and yield instability are real challenges for citrus sourcing globally,” van Zyl added. “Ingredient-level biotechnology contributes by reducing dependency on vulnerable raw materials. For flavour manufacturers, this offers an additional layer of supply security and quality consistency when citrus harvests fluctuate.” The growing role of biotech-derived flavour ingredients reflects a wider shift within the industry toward supply resilience and formulation flexibility. The wellness effect Functional wellness trends continue to strengthen demand for citrus flavours across categories. Consumers increasingly associate citrus with vitamin C, immunity support, freshness, hydration, digestive wellness and natural energy. These perceptions create strong alignment between citrus flavour systems and functional product positioning. Hybrid citrus varieties are particularly valuable because they allow brands to reinforce wellness narratives while simultaneously offering differentiated sensory profiles. Sharper acidic hybrids may support energy-oriented positioning, while softer floral-citrus notes align more naturally with hydration, relaxation or beauty-focused concepts. Gio Ijpkemeule, R&D crop science manager for citrus at IFF, noted that citrus hybridisation can generate entirely new phytochemical compositions. “When diverse citrus line ages are crossed, metabolic pathways from each parent interact, often leading to non-linear outcomes in volatile and non-volatile composition,” he explained. This creates opportunities for more distinctive sensory and nutritional profiles that resonate with health conscious consumers. Hybrid citrus varieties also pair particularly well with broader flavour fusion trends involving chilli, botanicals, herbs, tea, florals, ginger and tropical fruits. This versatility is helping citrus evolve from a traditional flavour category into a central component of culinary exploration, premium and wellness positioning. Global citrus discovery continues Social media and global food culture are further accelerating consumer curiosity around different citrus varieties. Japanese, Korean, Southeast Asian, Mediterranean and Latin American cuisines have all contributed to rising visibility for fruits such as yuzu, calamansi, bergamot, Buddha’s hand, sudachi, kabosu and finger lime. According to JPL’s Randles, these globally inspired flavour cues are becoming increasingly important for manufacturers seeking product differentiation. “Hybrid citrus is closely linked to the wider trend for globally inspired flavours,” he said. “For manufacturers, that creates an opportunity to tap into those regional cues without needing to source the fruit itself.” This allows brands to create products that feel authentic and trend-driven while maintaining practical formulation and supply chain efficiencies. Looking ahead, most industry stakeholders view biotech-driven citrus innovation as a long-term structural shift rather than a temporary trend. Advances in AI-assisted breeding, predictive genomics and flavour chemistry are expected to accelerate the pace of development even further in the coming years. Future innovations may include hyper-aromatic citrus cultivars, tailored acidity profiles, enhanced bioactive compounds, lower-bitterness hybrids and highly climate-adaptive citrus systems. As climate pressure, consumer curiosity and demand for differentiation continue to intensify, premium and hybrid citrus trends sit among the clearest examples of how biotech innovation can reshape flavour trends across the global F&B industry.

Carlsberg Britvic-owned plant-based brand Plenish has expanded its Clean Protein range with the launch of Protein Oat Drink, a high-protein oat milk made without oils or additives. Claimed to be a category-first for the UK market, the drink is made with just four naturally sourced ingredients and provides 10g of protein per serving. With a complete amino acid profile, the drink aims to deliver convenient plant-based nutrition while addressing growing demand for clean-label options made with simple, natural ingredients. The drink is designed to fit seamlessly into consumers’ daily routines, suitable for pouring over cereal, stirring into oats, blending into smoothies and more. According to Plenish, it delivers the same creamy taste and texture consumers seek from oat drinks while retaining its clean-label status. Plenish noted the growth of the plant-based protein market, projected to reach around $35 billion by 2030, while searches for ‘natural protein’ have increased 20% year-on-year according to Ocado’s data. Russell Goldman, managing director of breakthrough brands at Carlsberg Britvic, said: “We know today’s consumers are increasingly looking for easy ways to add more protein to their diets without having to completely change what they are eating or drinking, so we wanted to create something that fits naturally into everyday routines”. He added: “Many convenient protein options contain additives and unnecessarily processed ingredients, so we saw an opportunity to offer something that supports consumers with an easy way to top up their daily protein, while staying true to our mission of ingredient transparency and great tasting products”. Plenish Clean Protein Oat Drink is now rolling out at selected Tesco stores across the UK, and online via Plenish’s website from 7 September, priced at an RRP of £2.50.

Nestlé is investing CHF 310 million (approx. $383 million) in its nutrition and health business in Brazil through 2028, including the construction of a new infant formula manufacturing facility in Ituiutaba, Minas Gerais. The CHF 94 million (approx. $116.2 million) plant will produce infant formula for the Brazilian market as well as for export, giving Nestlé additional manufacturing capacity in one of its strategically important nutrition markets. The investment programme will also include upgrades to Nestlé’s nutrition and health factory in Araçatuba, São Paulo, which serves as the company’s main Brazilian hub for infant, medical and adult nutrition products. Nestlé will also expand production of key ingredients, with whey output set to increase by 15% by 2029. The Ituiutaba facility is expected to begin operations in the second quarter of 2028 and will create approximately 100 jobs. It will be Nestlé’s second infant nutrition factory in Brazil and will incorporate digital and automated technologies aimed at improving manufacturing efficiency, product quality and food safety. Jeff Hamilton, CEO of Nestlé Zone Americas, said: “Nutrition is one of Nestlé’s key categories globally and today accounts for around 20% of Group sales. Brazil is a strategic market for this business, and this investment will expand local production capabilities while increasing access to high-quality, science-based nutrition products.” The investment reflects Nestlé’s strategy of increasing production capacity closer to major consumer markets as demand for nutrition products grows. Brazil is one of Nestlé’s most important markets globally, and the company sees further potential in infant and broader nutrition categories. Expanding domestic manufacturing is expected to allow the business to respond to demand while also creating additional export capacity. The planned increase in whey production will further strengthen Nestlé’s local ingredient supply for nutrition products. The company expects output to rise 15% by 2029 as part of the wider investment programme. The Ituiutaba plant’s use of automation and digital manufacturing technologies also points to Nestlé’s focus on modernising its production infrastructure. The company said the technologies will support efficiency while maintaining standards around product quality and food safety. The project is expected to contribute to regional economic development through new employment, increased production and investment in the local supply chain. For Nestlé, the expansion reinforces the strategic importance of nutrition and health within its global portfolio. With the category accounting for approximately one-fifth of Group sales, Brazil is being positioned as an increasingly important production and growth hub for the business.

Phizz is expanding its Daily Immune+ range with a new Strawberry flavour as the hydration brand looks to drive consumption beyond the category’s traditional summer peak. The new Daily Immune+ Strawberry comprises 20 effervescent tablets, with each tablet designed to make one drink. The product combines Phizz’s hydration formula with electrolytes and a multivitamin containing vitamins C and D, iron, zinc and selenium. The new variant will roll out across UK retailers from August and September, building on the performance of Daily Immune+ Orange, which launched in August 2025. Phizz said Daily Immune+ Orange is now its fastest-growing immune support product and the company’s leading hydration launch of the past 52 weeks. The addition of Strawberry is intended to build on consumer demand for the proposition while bringing a new flavour to the brand’s portfolio. Phizz is positioning the launch around the opportunity to make hydration a more relevant everyday habit during the colder months. The company said hydration remains a strongly summer-led category, despite growing consumer interest in wellness and immune support during winter. According to Phizz, the hydration category has grown 118% year-on-year, while the immunity category has grown 3.9%. Daily Immune+ is designed to connect the two occasions, combining hydration with nutrients associated with immune support. Dr Paul Anastasiades, Phizz co-founder and head of product development, said the formulation was developed around the relationship between hydration and the body's protective barriers, including those in the nose and throat. He also highlighted vitamin D as a particular consideration during winter, when reduced daylight hours can affect the body's production of the vitamin. Dan Cray, Phizz co-founder, said: “Immune+ is already showing that combining hydration with proactive immune support can give consumers new reasons to prioritise hydration through winter, while driving incremental category growth," Daily Immune+ Strawberry has an RRP of £9.50 for a 20-tablet pack, equivalent to 40p per serving. The product launched at Tesco and Tesco Ireland on 24 August, with Holland & Barrett following on 1 September. Morrisons is scheduled to stock the product from 28 September, while Boots is due to go live in mid-October.

From new ingredient solutions and emerging food trends to cutting-edge technologies, market insights and valuable connections, Fi Europe 2026 will bring the global food and beverage ingredients community together in Frankfurt this November. As the leading global food ingredients event, Fi Europe will welcome more than 1,650 exhibitors and over 27,000 expected attendees from 135+ countries, creating three days of opportunities to source ingredients and solutions, discover innovation, meet new suppliers and partners and gain insights to inform the next generation of food and beverage products. Register before 7 September to save up to 70% on your visitor pass. Ticket prices will increase after this date, making now the best time to secure your place at Europe's leading ingredients event. Explore the full breadth of the ingredients industry Fi Europe spans the entire food and beverage ingredients supply chain, bringing together ingredient manufacturers, suppliers, distributors, buyers, R&D specialists, product developers and production professionals under one roof. Across four dedicated show areas – Food Ingredients, Health Ingredients, Pet Food and Nutrition Hub, and Tech – Services and Equipment – visitors can explore everything from functional ingredients and additives to processing technologies and solutions for product development and manufacturing. The 2026 exhibitor line-up includes many of the industry's leading names, including Arla Food Ingredients, Cargill, FrieslandCampina Ingredients, Glanbia and Prinova, alongside hundreds of specialist suppliers showcasing new ingredients, technologies, applications and services. For professionals looking to source new solutions, compare suppliers or uncover opportunities in new markets, Fi Europe offers a unique opportunity to connect with the full supply chain in one place. Get closer to the latest innovation Innovation is at the heart of Fi Europe, with multiple ways for visitors to discover the latest products, technologies and ideas across the show. The 'New Product Zone' will showcase the latest product launches, complemented by trend insights from Innova Market Insights, helping visitors understand not only what is new, but the consumer and market trends behind it. At the 'Tasting Bar,' visitors can sample new products and ingredients from leading suppliers, while 'Innovation Tours' will offer expert-led routes through standout suppliers and products, hosted by NutriMarketing, Foodvalley and the Upcycled Food Association. Places on the tours are available on a first come, first served basis. The 'Exhibitor Showcase Theatre' will give exhibitors a platform to unveil their newest products, technologies and research directly to the industry, while the 'Start-up Challenge' will put the spotlight on tomorrow's industry leaders as they pitch ideas with the potential to reshape how food is produced, sourced and consumed. Together, these experiences give visitors multiple ways to move beyond simply seeing what's new and get closer to the innovations that could influence their next product or business decision. Stay ahead with expert insights The opportunities to learn continue across the Fi Europe content programme, with more than 30 hours of expert-led sessions exploring the trends, technologies and market forces influencing the food and beverage industry. The Fi Europe Conference and Innovation Hub will bring together leading experts and thought leaders to examine key industry developments, with speakers from Mintel, Innova Market Insights, The Protein Brewery, FMCG Gurus, Everest Group and more. From changing consumer preferences and market dynamics to new technologies and approaches to product development, the programme is designed to give attendees practical insights they can take back to their businesses. Build valuable connections Fi Europe is also a major meeting point for the global ingredients community, offering opportunities to connect with potential suppliers, customers, partners and industry peers from around the world. Alongside meetings and conversations across the show floor, dedicated networking features will create additional opportunities to exchange ideas and build relationships. The 'Women’s Networking Breakfast' will bring together professionals for connection and conversation, while the 'Future of Nutrition Lunch & Learn' will offer focused discussion around the trends and developments influencing the industry over the next 3-5 years. Whether you're looking for a new ingredient supplier, exploring solutions for your next product, researching the latest market trends or seeking new business partners, Fi Europe brings the people, ideas and solutions together in one place.

Vivien McEwen Nina Brennecke As the EU’s Empowering Consumers for the Green Transition (ECGT) Directive introduces stricter expectations for environmental claims and sustainability labels, businesses face a pivotal moment: to move beyond broad promises and towards communication that is transparent, specific and supported by credible evidence. While the new rules will require greater scrutiny of consumer-facing claims, they also present an opportunity for brands to build trust, differentiate themselves and turn credible sustainability communication into a source of competitive advantage. Vivien McEwen, carbon footprint label programme manager and Nina Brennecke, agriculture, food and beverage client manager at the Carbon Trust, explain. The EU's Empowering Consumers for the Green Transition (ECGT or Empco) Directive comes into effect on 27 September 2026, introducing stricter requirements for environmental claims, sustainability labels and consumer communications. Its objective is simple: to help consumers make informed purchasing decisions by tackling misleading environmental claims and improving transparency around sustainability information. Many businesses are currently viewing the ECGT through a compliance lens. However, for food and beverage brands, ECGT represents an opportunity to build trust, differentiate products and strengthen brand value in an increasingly competitive and sustainability-conscious market. Who is affected? ECGT applies to all organisations communicating to consumers in the European Union, regardless of where they are based. This means that service providers, manufacturers, brand owners, retailers and e-commerce businesses serving EU consumers will all be affected. Importantly, the rules apply not only to product packaging but also to websites, online product pages, advertising, promotional materials and other consumer-facing communications. Though business-to-business communication is currently out of scope, the direction of travel is clear, and it is recommended to consider communication across these channels too. Why the food and beverage sector is in the spotlight Food and beverage production has a significant impact on the environment. For that reason, sustainability has become a defining issue across the industry. From regenerative agriculture and responsible sourcing to animal welfare, low-carbon ingredients and packaging, companies are investing heavily in sustainability initiatives and communicating these efforts to consumers. It is also one of the sectors most exposed to ECGT because sustainability information plays a significant role in consumer purchasing decisions. Products are purchased frequently, packaging serves as a primary communication channel and brands often rely on environmental and sustainability claims, labels and certifications to differentiate themselves in a highly competitive market. As a result, consumers are regularly exposed to messages about these topics. This combination of high purchase frequency, strong consumer interest in sustainability and widespread use of on-pack claims makes the sector a particular focus for efforts to improve transparency and tackle greenwashing. ECGT seeks to address this challenge by encouraging more specific, transparent and evidence-based communication. In doing so, it will reshape the competitive landscape. Businesses with robust environmental data, trusted third-party verification and labels aligned with the requirements will stand out. Trust is a commercial advantage Consumers are increasingly demanding proof, not promises. Recent research findings summarised below show that shoppers actively seek products carrying a carbon footprint label and other credible environmental information when making purchasing decisions, and even switch away from brands that remain silent on these important issues. The ECGT is likely to reinforce this trend by creating a marketplace with fewer, but more trusted, claims and labels. Food and beverage brands willing and able to communicate independently verified sustainability credentials clearly and credibly can build consumer trust, preference and strengthen brand loyalty. The business case for credible sustainability communication The commercial impact of trustworthy sustainability communication is being demonstrated by some of the world's largest retailers. There is already evidence that consumers reward trusted sustainability signals. Amazon's Climate Pledge Friendly programme, which helps shoppers identify products meeting recognised sustainability criteria, has been linked to stronger product performance across several categories: The figures show how trusted sustainability communication can translate into measurable commercial value. When information is clear, recognisable and independently validated, it can help consumers make purchasing decisions with greater confidence in a crowded market. In a sector where products are purchased frequently and brand loyalty can be difficult to maintain, credible sustainability communication can become a source of competitive advantage. For food and beverage businesses, this means investments in robust environmental data, third-party verification and transparent claims are not simply about regulatory readiness. They can also support consumer preference, strengthen brand resilience and help unlock commercial value in a market where trust is becoming an increasingly important differentiator. What does this mean in practice? The new rules do not prevent businesses from talking about sustainability. Rather, they encourage companies to communicate in ways that are transparent, specific and supported by evidence. For many food and beverage brands, this means moving beyond broad statements and focusing on measurable environmental performance. Claims relating to carbon emissions, sourcing practices, packaging improvements, regenerative agriculture or biodiversity outcomes will require stronger substantiation and clearer explanations. It also means paying closer attention to sustainability labels and certification schemes. As consumers and regulators place greater scrutiny on environmental claims, independently verified schemes like the Carbon Trust product carbon footprint label, can provide brand trust. Four actions food and beverage businesses should take now 1. Set up a cross-sector working group ECGT preparation should not sit with sustainability teams alone. Marketing, legal, sales, procurement and sustainability teams all need a shared process for reviewing claims, monitoring regulatory developments and balancing compliance with effective consumer communication. In addition, many food and beverage companies seek international consistency in brand communications; hence, involving international touch points and understanding local implementation of ECGT is essential. 2. Review existing sustainability claims Conduct a review of packaging, websites, product pages, advertising and social media content to identify environmental claims currently in use. Assess which claims are generic, product-specific or linked to future targets, and whether they rely on supplier data, certification schemes or lifecycle assessments. Businesses should also consider claims implied through imagery (such as leaves), green or natural colours, symbols and self-created labels, not just those made through words. 3. Assess the evidence behind each claim Assess whether environmental claims are supported by robust data, recognised methodologies and clear documentation. Companies should be able to demonstrate exactly what is being claimed, where the benefit applies, and the evidence supporting it. 4. Evaluate sustainability labels and verification Review existing sustainability labels, certifications and claims against the expectations of the new regulatory landscape. Independently verified product footprints, recognised certification schemes and third-party assurance can help strengthen credibility and build consumer trust. A chance to lead, not just comply As consumers increasingly aim to reduce their impact on the environment, and ECGT reshapes how environmental claims and sustainability labels can be used, food and beverage businesses have an opportunity to strengthen both regulatory readiness and consumer trust. Businesses that act early to review claims, improve data quality, ensure independent third-party verification and use trusted labels will be best placed to navigate the changing landscape with confidence and benefit from the opportunities of the changing competitive landscape.

Barilla Group is set to acquire Goodles, the fast-growing mac and cheese brand founded in 2020 with a focus on combining indulgent comfort food with improved nutrition. Founded as Gooder Foods in October 2020, Goodles has built a presence across major and independent US retailers in just over four years. The California-based company has positioned its products around premium nutrition, bold flavours, and a brand identity designed to appeal beyond the traditional children’s mac and cheese segment. Following the completion of the deal, Goodles will continue to operate as a standalone brand from its Santa Cruz headquarters. According to the company, its 73-person team will be retained, with no reporting changes, while Zeszut will remain CEO. The brand will also retain control over its product development, recipes, ingredients, suppliers and marketing. Zeszut said: “We could not dream up a better partner for our little brand and our beloved, hard-working team. We chose the Barilla Group because they can help us innovate and grow internationally while letting us make gooder decisions and maintain our quality.” For Barilla, the acquisition provides an entry point into a brand that has developed significant momentum among younger consumers and families, while giving Goodles access to the resources and international footprint of one of the world's largest pasta companies. The acquisition comes as Barilla continues to build its portfolio around a broader range of food occasions. The fourth-generation family-owned company, founded in 1877, operates in more than 100 countries across pasta, sauces and bakery products. The companies say they share a focus on food quality, taste and carefully selected ingredients, as well as a broader ambition to bring products associated with enjoyment to consumers around the world. Guido Barilla, chairman of the Barilla Group, said: “We had been following Goodles closely for some time and became increasingly impressed by the strength of the brand, the quality of its products, and the momentum behind its growth." He added that the strength and unity of the Goodles management team were also factors in Barilla's decision to pursue the transaction. The deal remains subject to regulatory approval. KO Law and Centerview Partners are advising Goodles, while Weil Gotshal & Manges LLP, PedersoliGattai, Piper Sandler and Orbin & Company, LLC are advising Barilla Group. Financial terms were not disclosed.

UK bone broth brand Freja is expanding into the ambient soup category with a new range of ready-to-eat pouches and instant soup sachets made with bone broth and natural ingredients. Launching in September 2026, the move marks Freja’s first entry into the soup category and its biggest product launch to date. The brand said the range is designed to combine the convenience of ambient soup with a focus on recognisable, whole-food ingredients. The ready-to-eat range comprises three varieties: Classic Chicken & Vegetable, Pea, Leek & Lemon and Tomato & Red Pepper. The 560g pouches have an RRP of £4.95. The Instant Bone Broth Soup range, also priced at £4.95, includes Thai Chicken, Classic Tomato, and Spinach & Leek. The products are sold in packs of three 30g sachets. According to Freja, both ranges use bone broth as their base and contain naturally occurring collagen and protein. The company said it has avoided artificial thickeners, emulsifiers and flavourings, instead using vegetables and other natural ingredients to build flavour and texture. Freja said the launch is intended to bring new product development to an ambient soup category that it believes has remained relatively unchanged compared with chilled soup. The company is positioning the products around growing consumer interest in ingredient transparency and less processed food, while retaining the convenience associated with cupboard-stable soup. The ready-to-eat pouches are designed for lunch and light-meal occasions, while the instant products target at-home, workplace and on-the-go consumption. Jessica Leather, co-founder of Freja, said: “Soup feels like such a natural category for Freja to move into because broth has always been the starting point for really good soup. When we looked at the ambient soup category, it felt like there had been very little real innovation for years. At the same time, people are increasingly looking at ingredient lists and asking whether convenience really needs to come with lots of additives and highly processed ingredients.” Founded in 2020 by husband-and-wife team Ed Armitage and Jessica Leather, Freja initially focused on ready-to-use bone broth cartons. Its portfolio has since expanded to include Instant Bone Broth, Bone Broth Powder and Collagen Protein Blends. The products will roll out across selected major UK grocers and wholesalers throughout September and October, alongside direct-to-consumer sales through Freja’s website and Amazon. The launch is being supported by a campaign dubbed “Souptember”, with Freja aiming to use the expansion to increase its presence beyond the specialist bone broth category.

The Hershey Company has appointed Dave Hulays as chief financial officer, succeeding Steve Voskuil. Dave Hulays Hulays most recently served as senior vice president of finance and brings almost 30 years of financial leadership experience across Hershey and Procter & Gamble (P&G). He joined Hershey in 2012 as vice president of finance for Canada and has since held a range of senior finance roles spanning the company’s US and international operations, global supply chain, M&A, corporate financial planning and analysis, tax and treasury, finance strategy and enterprise transformation. Prior to joining Hershey, Hulays spent 15 years at P&G, holding positions across commercial finance, supply chain, strategy, global business development and global business services in North America and international markets. Voskuil, who has led Hershey’s finance organisation for the past seven years, plans to retire in early 2027. He will move into the role of senior vice president of strategic projects, supporting initiatives for Hershey CEO Kirk Tanner and the company’s board while assisting with the leadership transition. Tanner said: “Dave is a proven, enterprise-minded finance leader who has helped shape nearly every corner of this business, from our commercial and supply chain organisations to our growth agenda. He leads with rigor, accountability and courage. I'm confident he's the right person to lead our finance organisation into its next chapter." "I also want to thank Steve for his leadership over the past seven years. He has been an incredible partner to me and to this company, and his continued partnership will support some of our most important priorities as we move through this transition." Hulays added: “I'm proud and honoured to serve as Hershey's next CFO. Working alongside Steve over the years has been a privilege, and his mentorship has played an important role in preparing for this transition. Together, we've built a strong foundation, and I'm looking forward to driving our next generation of growth."

Chobani has launched a limited-edition ube-flavoured dairy coffee creamer in the US. The new Ube Sweet Cream Coffee Creamer is made with ube, milk, cream and cane sugar, delivering a subtly sweet and slightly nutty flavour. The product contains no artificial flavours, colours from artificial sources or hydrogenated oils. During development, Chobani’s R&D team consulted Filipino employees about the ube products and desserts they grew up with, using their feedback to help shape the finished flavour profile. Nina Felix, senior director of supply chain optimisation at Chobani, said: "When the R&D team approached me, I shared a list of ube pastries, desserts and grocery products for them to try before beginning work on this project to get a sense of how most Filipinos enjoy it". “When I tried the finished product, I immediately thought of the ube macapuno ice cream I grew up buying from the mamang sorbetero – a Filipino street ice cream vendor. It really took me back.” For the product’s limited-edition packaging, Chobani partnered with Manila-based Filipino artist Patricia Doria, who created three Halloween-inspired designs using vivid colours and her distinctive airbrush style. The packaging also aims to introduce consumers unfamiliar with ube to its origins and pronunciation. Chobani Ube Sweet Cream Coffee Creamer will be available at retailers across the US from September, priced at $7.49.