Bunge Global has agreed to sell two sugarcane mills in Brazil to COFCO International as the global agribusiness company continues to sharpen its portfolio around its strategic growth priorities. The transaction covers Bunge’s Rio Vermelho and Nova Unialco mills, located in the municipalities of Junqueirópolis and Guararapes in São Paulo state. The facilities joined Bunge when the company completed its business combination with Viterra in July 2025. The transaction remains subject to customary closing conditions, including the receipt of required regulatory approvals. Julio Garros, Bunge’s chief operating officer, said: “As Bunge focuses on our strategic priorities and positions the business for long-term growth, this transaction is the right step forward. We are grateful to the sugar mills team for their dedication and contributions to the company.” The sale represents another change to the asset portfolio Bunge inherited through its combination with Viterra, which significantly expanded the company’s global agricultural footprint. For COFCO International, the acquisition adds two Brazilian sugarcane-processing assets in São Paulo, one of the world’s major sugar and ethanol-producing regions. The transaction further underscores the strategic importance of Brazil’s sugarcane sector to global agricultural commodity markets and food and beverage supply chains. Bunge remains focused on its broader agribusiness operations, spanning grain origination, storage and distribution, oilseed processing and refining, and plant-based oils, fats and proteins. The company operates in more than 50 countries and supplies agricultural ingredients and products across food, feed and fuel markets. The company said the divestment is part of its effort to position the business for long-term growth while continuing to focus on its core strategic priorities. Financial terms of the agreement were not disclosed.

FrieslandCampina has completed two investment projects at its Gerkesklooster cheese production site in the Netherlands, aimed at improving processing efficiency, reducing resource use and increasing the value recovered from milk streams. The projects involve the optimisation of the site's whey processing operation and the construction of a new milk reception facility. The new milk reception installation has been designed to create shorter and more streamlined product flows across the site. FrieslandCampina said this will support more efficient operations while reducing energy and water consumption. The facility is also expected to lower maintenance costs and increase the use of recycled water, reducing the site's reliance on mains water. Alongside the milk reception project, FrieslandCampina has completed an upgrade to its whey processing installation. The investment means the Gerkesklooster site can now produce high-quality whey suitable for use in infant formula. Whey produced at the site will be transported to FrieslandCampina's Borculo facility for further processing. The projects are part of efforts by the dairy company to improve the efficiency of its manufacturing operations while extracting greater value from raw milk. Sibble Jan Broos, plant director at FrieslandCampina Gerkesklooster, said: “With the completion of these two projects, Gerkesklooster has taken another important step towards a future-proof operation. The projects also reinforce one another. The new milk reception facility enhances efficiency and sustainability, while the upgraded whey processing capabilities enable us to unlock even more value from our milk streams.” FrieslandCampina said the upgraded Gerkesklooster operation will combine improved resource efficiency with increased opportunities to add value to its milk streams.

US-based Medici Brands, the parent company of nutrition brand David Protein and newly launched confectionery brand HallPass, has raised $250 million in Series B financing. The round was co-led by Greenoaks and Valor Equity Partners, who previously invested in David’s $75 million Series A round last year. The Series B round saw additional participation from founder and CEO Peter Rahal, Iconiq and Imaginary Ventures. David launched initially as a direct-to-consumer brand in September 2024 with a single product, its flagship protein bar, containing 28g of protein, 150 kcal and no sugar. Since, the brand has expanded its offering into further categories, including frozen desserts and ready-to-drink shakes, and is now sold in more than 35,000 retail locations including Walmart, Target and Costco, on track to surpass $300 million in revenue in 2026. HallPass, Medici’s new confectionery brand, launched nationwide at Walmart in August. The brand aims to deliver the taste and experience of traditional confectionery at ‘a fraction of the calories and sugar,’ without the premium price typically associated with ‘better-for-you’ products. Additionally, the company has revealed plans to launch a third consumer brand, Rowdy, later this year. The Series B funding will be used to accelerate growth, including expanding HallPass’ retail presence and portfolio, extending David into new formats and categories, advancing product innovation, and supporting the launch and scale of new brands such as Rowdy. Rahal commented: “We are not interested in telling people to stop eating the foods they love. We want to improve public health by making those foods smarter: lower calories, less sugar, no compromise on taste or experience. If we can do that across categories, better nutrition becomes easier by default.” Neil Shah, partner at investor Greenoaks, said: “Two years ago, David Protein showed customers they no longer had to choose between great macros and great taste, and it became one of the fastest-growing CPG brands in America”. “But that was never the whole ambition. Now, Medici is bringing that approach to the rest of the store, building a house of brands that delivers the taste consumers adore, without making the compromises they have grown to accept. We believe Medici is building the first technology-enabled platform in food, and we are proud to deepen our partnership with Peter and the Medici team.”

Bubbies Ice Cream is bringing a seasonal twist to the frozen novelty aisle with the launch of Pumpkin Pie Drizzled Mochi Ice Cream, a limited-edition addition to its Drizzled Mochi range. The new flavour combines pumpkin pie-inspired ice cream with cinnamon, nutmeg and cloves, encased in soft mochi and finished with a whipped cream-flavoured drizzle. The product is positioned as a bite-sized alternative to traditional pumpkin pie, targeting consumers seeking seasonal flavours in a portion-controlled frozen format. Each piece contains 100 calories, according to the brand, and the product is non-GMO and made with Certified Kosher Dairy, no rBST and no artificial ingredients. The launch builds on Bubbies’ Drizzled Mochi Ice Cream platform, which the brand introduced late last year. The company has focused the range on combining mochi ice cream with flavoured drizzles designed to replicate familiar dessert combinations. Theresa Sarna, director of marketing at Bubbies Ice Cream, said: “We wanted to create something completely different this year for pumpkin season to give fall lovers a new way to celebrate, especially while the weather is still warm out." Sarna said the whipped cream-flavoured drizzle was developed to complement the traditional pumpkin pie flavour profile while offering a different format for seasonal snacking. The limited-edition six-pack has a suggested retail price of $6.99 to $7.99. Founded in Oahu in 1985 as a scoop shop, Bubbies has since developed a portfolio of more than 20 mochi ice cream flavours and other frozen dessert products.

Annie’s is expanding its mac and cheese portfolio with two new variants, combining the growing popularity of dill pickle with a second product inspired by the classic grilled cheese sandwich. The General Mills-owned brand has launched Super! Mac Dill Pickle Mac & Cheese and Macaroni & Grilled Cheese Mac & Cheese, giving consumers two different takes on the familiar comfort-food staple. The launches bring trending and nostalgic flavours into the mac and cheese category, with Annie’s describing the products as new twists on a family favourite. The Super! Mac Dill Pickle Mac & Cheese taps into growing consumer interest in pickle-flavoured foods. The product combines dill flavour with a creamy mac and cheese and delivers 14g of protein and 5g of fibre per serving. Annie’s said the product contains nearly double the protein and fibre of its regular mac and cheese products, positioning the variant as a more nutritionally focused take on the category alongside its bold flavour profile. Ben Myers, business unit director for Annie’s, said: “One of the things we love most about mac and cheese is that it's both comforting and endlessly customisable. With Dill Pickle Super! Mac, we're pairing one of today's boldest flavour trends with nearly double the protein and fibre of our regular Mac and Cheeses, giving consumers a new way to enjoy the comfort they love with added nutrition.” Meanwhile, Macaroni & Grilled Cheese Mac & Cheese takes a more nostalgic approach, combining the flavours of two established comfort-food favourites in one product. The product is inspired by a grilled cheese sandwich, with real American cheese and notes of browned butter designed to recreate the warm, toasted flavour associated with the classic sandwich. The launches reflect two distinct routes for innovation in the mac and cheese category: using emerging flavour trends to generate excitement, while also revisiting familiar combinations to create new consumption occasions. Annie’s Super! Mac Dill Pickle Mac & Cheese is currently available exclusively online through Target, Amazon and Walmart in the US. Macaroni & Grilled Cheese Mac & Cheese is available at Target, with a wider US retail rollout planned later in 2026.

Foremost Farms USA plans to close its Marshfield, Wisconsin, cheese manufacturing facility and discontinue production of 40-lb block cheese, citing changing dairy market dynamics and increased US cheesemaking capacity. The dairy cooperative said production at the site is expected to continue during the transition period, with operations scheduled to conclude in December. The decision follows a review of the cooperative’s product portfolio and wider market conditions, including growth in US cheese production capacity and shifts in consumer demand. Foremost Farms said the move forms part of a strategic realignment intended to focus resources on areas it believes offer greater potential for long-term growth and value for its farmer members, customers and the wider cooperative. Brenda Dehart, president and CEO of Foremost Farms USA, said: “This is not a reflection on our employees in Marshfield. The Marshfield team has consistently demonstrated dedication, professionalism and excellence.” Dehart said the decision had been “incredibly difficult” and was driven by changing market conditions and the cooperative’s longer-term requirements. The planned closure will affect 68 employees, who were informed of the decision on 24 August. Foremost Farms said it will provide affected workers with access to training, human resources support and other resources during the transition. Employees will also have the opportunity to apply for positions at other Foremost Farms facilities. The Marshfield plant dates back to the 1950s and has a long history of cheese production. The closure comes against a backdrop of continued expansion in US cheese production, with processors facing changing demand patterns and the need to balance manufacturing capacity with market requirements. Foremost Farms said it remains focused on serving customers and maximising value for its dairy farmer members as it adapts to developments across the dairy industry. The cooperative represents hundreds of dairy farmer members across Illinois, Indiana, Iowa, Michigan, Minnesota, Ohio and Wisconsin. It describes itself as one of the largest dairy cooperatives in the US and a major food manufacturing business. Top image: © Foremost Farms

The Hershey Company has expanded its confectionery portfolio with the launch of Hershey’s Creme Bars, a new filled chocolate bar range available in Salted Caramel and Affogato varieties. The bars combine Hershey’s milk chocolate with flavoured creme fillings, with the range designed to offer a more indulgent take on the brand’s traditional chocolate bar format. To support the launch, Hershey has partnered with global girl group Katseye on a new advertising campaign centred around the group’s ‘Pinky Up’ gesture. Katseye said: “We've teamed up with Hershey's to always find joy in the little moments, whether we're traveling, rehearsing, or spending time together. We love that Hershey's Creme Bars make those moments feel a little more fun." The group added that the partnership focused on “celebrating your individuality, embracing your own style and finding happiness in the things that make you feel most like yourself”. Katrina Vatter, senior brand manager at The Hershey Company, said: "This Hershey's Creme Bar launch is more than introducing a new chocolate bar. It's about celebrating the small choices that help people express themselves and create moments of happiness throughout their day." "From the trend-forward flavours to our partnership with Katseye, Hershey's Creme Bars were designed to inspire discovery, self-expression, and shareable moments that feel uniquely your own."

Pladis is expanding its McVitie’s Hobnobs portfolio with the launch of a new Salted Caramel flavour, targeting demand for more indulgent biscuit options ahead of the autumn season. The new McVitie’s Hobnobs Oaty Cookies Salted Caramel flavour combines the range’s 100% wholegrain oat base with milk chocolate flavour chips and salted caramel flavour. The manufacturer said the new variant is designed to offer a balance of sweet and salty flavours while retaining the “signature oaty crunch” associated with Hobnobs. The launch follows the introduction of Hobnobs Oaty Cookies last year, with Pladis describing consumer response to the range as “fantastic”. Eleonore de Saint Perier, brand manager at pladis UK&I, said: “It's a popular flavour shoppers love and, combined with Hobnobs' signature oaty crunch, we think they’re a delicious addition to the range." McVitie’s Hobnobs Oaty Cookies Salted Caramel flavour is available in a 155g pack, with an RRP of £1.75. The product launched in Sainsbury’s, Morrisons and Asda from 1 September, giving the new variant nationwide retail exposure as the autumn biscuit and snacking occasion builds.

US meat alternatives brand Daring Foods has launched six new frozen skillet meals, debuting at Sprouts stores nationwide this month with additional retailers to follow later in the year. The new one-pan meals aim to deliver complete, balanced and convenient meals for consumers in around ten minutes, combining Daring’s signature plant-based chicken alternative with vegetables, grains, legumes and pasta. It marks the brand’s largest multi-SKU product introduction to date, building on Daring’s expansion into convenient, complete meal options. Five of the six meals will launch exclusively at Sprouts, with additional retailers to carry the full line later in 2027. The six varieties include: Mediterranean-Spiced Chickpeas & Veggies – chickpeas, peppers, red onion, garlic and shawarma-inspired spices Smoky Veggie Chili – beans and vegetables in a smoky tomato sauce Power Grains & Beans – quinoa, kale, edamame, red pepper, chilli and onion Lemon & Garlic Rotini – pasta and vegetables in a lemon and garlic sauce Teriyaki Veggie Stir-Fry – broccoli, peppers, mushrooms, water chestnuts and edamame in teriyaki sauce Penne Pomodoro – pasta, red peppers, mushrooms and tomatoes in a tomato sauce Each skillet meal provides 21-25g of protein and 9-13g of fibre per serving, averaging around 50g of protein and 20g of fibre per bag. All varieties are 100% plant-based, gluten-free and non-GMO. The bags contain 2.5 servings, prepared in one pan to deliver a nutritious and quick option for lunch or dinner. They build on Daring’s expansion into single-serve microwaveable entrée bowls and last year’s launch of microwaveable Original Diced and Shredded Plant Chicken varieties. JJ Kass, VP of sales at Daring, said: “Shoppers are increasingly looking for convenient meals that deliver on more than one need. Skillet Meals bring together protein, fibre, convenience and globally inspired flavours.” “We’re thrilled to introduce these new items to Sprouts shoppers, who are highly engaged in discovering innovative, better-for-you products that make eating well easier without compromising on taste.”

Darren Shapland AG Barr has appointed former retail and consumer executive Darren Shapland as independent non-executive director and chair of the board, as the drinks group continues to pursue its growth strategy. Shapland took up the role on 1 September 2026, bringing four decades of financial, operational and governance experience across major UK retail, leisure and consumer businesses. He currently serves as non-executive chair of Hollywood Bowl Group and as an independent non-executive director at JD Sports Fashion. His previous board positions include non-executive chair of Topps Tiles and Poundland, as well as non-executive director and audit committee chair at Ladbrokes and Ferguson. His executive career includes senior leadership roles at Burton Group, followed by chief financial officer positions at Superdrug, Carpetright and J Sainsbury. He subsequently became chief executive officer of Carpetright. At AG Barr, Shapland will also chair the nomination committee and serve on the remuneration and ESG committees. The appointment follows a period of interim leadership for the board. Susan Barratt, who served as interim chair, will resume her position as senior independent director. Louise Smalley, meanwhile, steps down as interim senior independent director but will remain on the board as an independent non-executive director and chair of the remuneration committee. AG Barr CEO Euan Sutherland said: “We are incredibly excited to welcome Darren to AG Barr. His wealth of consumer, commercial, and financial expertise will be invaluable as we continue to drive long-term value for our shareholders, build our brand momentum, and execute our growth strategy.” Shapland said AG Barr's “unique heritage” and portfolio of brands made the business well positioned for its next stage of development. “I am delighted to be taking over as Chair at such a pivotal time in the Company's journey,” he said. “I look forward to working with Euan and Susan, and the rest of the Board and executive leadership team to support the business in achieving its long-term strategic objectives.” The appointment comes as AG Barr continues to develop its portfolio of established drinks brands and pursue long-term growth under its existing leadership team

Nestlé has agreed to divest its mainstream vitamins, minerals and supplements (VMS) business to private equity firm Yellow Wood Partners for $1 billion, expected to close by the first half of 2027. The transaction includes seven brands under Nestlé’s ‘Holistic Health’ portfolio: Nature’s Bounty, Osteo Bi-Flex, Ester-C, Gard, Nuun, Puritan’s Pride and Sisu. It also includes Nestlé’s US private-label supplements business and its manufacturing, packaging, warehousing and distribution operations. The VMS business generated sales of $1.2 billion in 2025, predominantly operating in the US with an international presence in other markets such as Canada and China. Last year, Nestlé launched a strategic review of the segment as part of broader efforts to streamline its portfolio, optimise its operations and consider divesting underperforming brands. Amid these ongoing efforts, the company confirmed last month that it was reviewing options for its The Better Health Company supplements business, based in New Zealand and acquired by Nestlé Health Science in 2022. Philipp Navratil, CEO of Nestlé, said the Holistic Health business sale marks “another important step in the transformation of our portfolio”. “We are focusing our resources where we have the strongest competitive advantage,” he commented. “With Nestlé’s strong innovation and brand-building capabilities, we are well positioned for growth in the premium, science-led VMS space, where brands such as Solgar and Pure Encapsulations continue to perform strongly.” Navratil said despite this, the category has evolved and the mainstream VMS business “requires a different approach under dedicated ownership”. The sale to Wood Partners marks the Boston, US-based PE firm’s sixth significant carve-out acquisition from five major global consumer companies, including Bayer, Reckitt, Unilever and Haleon. Dana Schmaltz, partner at Yellow Wood, said: “The Holistic Health portfolio provides a group of speciality category leaders in various high-growth sectors of the attractive VMS market, including hydration, gut health and immunity.” Schmaltz said that operating the business as a standalone entity will “provide the opportunity to leverage the power of each brand to accelerate growth, enhance innovation and strengthen their market positions with consumers and retail partners”. “We have developed an excellent relationship with the team at Nestlé and look forward to ensuring a smooth transition over the coming months as we close the transaction.” In July, Nestlé agreed to sell a 50% stake in its water and premium beverages business to private equity firm Platinum Equity, creating a new joint venture, Peranel. These portfolio streamlining measures come as a growing number of major multinational F&B businesses, such as Unilever and General Mills, have undergone restructuring plans and divestitures of non-core business assets in recent years. As the industry faces economic uncertainty and changing consumer preferences, further sector consolidation and turnaround initiatives are likely to continue as companies review where they can cut costs and shed underperforming brands.

Valeo Foods Group has agreed to sell its Irish shelf-stable food business, Valeo Foods Ireland, to streamline its portfolio to an investor group led by Hilliard Lombard, the former chief executive officer of the company's Irish operations. Valeo Foods Ireland has been part of Valeo Foods Group for 16 years and has established a leading position in Ireland’s ambient food sector, supported by a portfolio of established food brands and customer relationships. The sale forms part of Valeo Foods Group’s strategy to streamline its portfolio and increase its focus on becoming what it describes as a 'Sweet Treats Champion'. In recent years, the group has invested across its Naturally Sweet, confectionery and sweet bakery platforms, including honey and maple syrup products. The company said the divestment would allow it to concentrate further resources and investment on these growth areas. Under the new ownership, Valeo Foods Ireland will continue to operate independently, while maintaining a commercial relationship with Valeo Foods Group. This will include the continued distribution of Valeo Foods Group’s international brand portfolio in Ireland following completion of the transaction. Financial terms of the transaction have not been disclosed. Completion remains subject to customary regulatory approvals in Ireland. Top image: © Valeo Foods Ireland