Balchem, a manufacturer of speciality ingredients for human nutrition, has unveiled its StabiliPro excipient portfolio, specifically designed to stabilise probiotic formulations and extend their shelf life. The probiotic market, currently valued at approx. $73 billion, is projected to soar to $110 billion by 2030, driven by consumer demand for products that support gut health, immunity and overall wellness. However, manufacturers in the dietary supplements and functional food and beverage sectors face significant challenges in formulating effective probiotic products. Key hurdles include regulatory compliance, maintaining probiotic viability and ensuring product stability throughout the supply chain. Probiotics are particularly sensitive to environmental factors, making their preservation a critical concern for food, beverage and supplement manufacturers. StabiliPro aims to address these challenges by enhancing probiotic stability and reducing the need for excessive probiotic overages in formulations. This not only ensures product efficacy but also contributes to cleaner label offerings, a growing consumer preference. Josephine Nakhla, strategic marketing and business development manager at Balchem, said: “The probiotics market is growing rapidly and shows no signs of slowing down, so solutions like StabiliPro are essential for functional food, beverage and dietary supplement innovators". He added: "This launch marks another key milestone in our mission to deliver trusted, innovative and science-based solutions to our customers”. The StabiliPro portfolio is positioned as a versatile, multifunctional excipient that can be integrated into a variety of formulations, providing manufacturers with the tools needed to create effective, cost-efficient probiotic products. By ensuring the maintenance of probiotic integrity, Balchem aims to empower brands to develop new and improved probiotic innovations that resonate with health-conscious consumers. Balchem will showcase StabiliPro at SupplySide Global 2025, scheduled for October 27-30 in Las Vegas.

Nissin Foods is introducing a twist to the Thanksgiving table with the launch of its limited-edition Cup Noodles Turkey Dinner and Pumpkin Pie flavours, aiming to redefine the holiday dining experience. Available exclusively at Walmart locations nationwide for just $1.18 per cup, these innovative offerings are designed to bring convenience and festive flavours to consumers looking for quick meal solutions during the holiday season. The flavours promise to deliver the essence of a traditional Thanksgiving meal in a matter of minutes. The Turkey Dinner flavour features a rich, herb-seasoned turkey broth complemented by sweet corn, tangy cranberries, crisp green beans and tender noodles, all crafted to evoke the familiar tastes of the holiday. Meanwhile, the Pumpkin Pie flavour combines satisfying pumpkin with caramelised brown sugar and signature pie spices, offering a dessert experience that is both convenient and reminiscent of homemade treats. Priscila Stanton, senior vice president of marketing at Nissin Foods USA, said: “Nothing can dampen the holiday spirit quicker than a dry Thanksgiving meal. With Cup Noodles Turkey Dinner and Pumpkin Pie, we’re delivering the full Thanksgiving experience – from main course to dessert – in minutes with the moist, slurpable goodness our fans crave.” Nissin’s collaboration with Walmart, the largest retailer in the US, positions these new flavours for maximum visibility and accessibility. By offering these seasonal products through Walmart's extensive network, Nissin aims to capture the attention of both loyal customers and new consumers seeking convenient meal options during the busy holiday season. This launch continues Nissin's tradition of flavour innovation, following successful releases such as Dill Pickle and Campfire S'mores. The company is leveraging social media to engage with consumers, tapping into holiday food debates and creating shareable content that highlights the new flavours.

Ricky Khetarpaul Liquid Death has announced the appointment of Ricky Khetarpaul as chief financial officer. With over 20 years of experience in the beverage industry, Khetarpaul's leadership is expected to bolster Liquid Death's ambitious growth plans as the company expands into new categories, including the lucrative energy drink segment. Khetarpaul joins Liquid Death from Health-Ade, where he played a pivotal role in steering the brand to become the top-performing kombucha label in the market. His experience encompasses key positions at prominent beverage companies such as Lavazza North America and PepsiCo, where he managed substantial revenue portfolios and contributed to significant brand scaling. Mike Cessario, founder and CEO of Liquid Death, said: "As we enter this next chapter of scale across all of our categories, Ricky will play an instrumental leadership role". Khetarpaul's appointment comes at a critical time for Liquid Death, which has successfully established itself in the mountain water and flavoured sparkling water categories. The company is now poised to leverage its entertainment-driven marketing strategy to capture market share in the $23 billion energy drink sector, anticipated to launch in 2026. Liquid Death has distinguished itself through innovative marketing tactics that resonate with health-conscious consumers. The brand's unique approach has made it one of the fastest-growing ready-to-drink tea among the top ten brands, significantly outpacing category growth. Notably, its recent product launches, including the limited-edition Cereal Criminal collaboration with Fruity Pebbles, have set new records in consumer engagement and sales. The company's success can be attributed to its focus on sustainability and health, packaged in an entertaining format that appeals to younger demographics. Liquid Death is also enhancing its distribution capabilities, recently announcing a partnership with Big Geyser, one of the largest non-alcoholic beverage distributors in the US. This agreement is expected to solidify the brand's footprint in key markets, particularly New York, which is crucial for beverage sales. Khetarpaul’s background in building national retail distribution networks will be vital as Liquid Death aims to expand its presence across convenience stores, grocery chains and entertainment venues. The brand has already established strategic partnerships with Live Nation and MSG, facilitating the sale of its products at major events and venues.

Arla Foods is expanding its site in Lockerbie, Scotland, with a new UHT and lactose-free Centre of Excellence, as well as a new anaerobic digestion plant. The investments come as the dairy cooperative celebrates 50 years since the opening of the Lockerbie site, which has now become one of the UK’s largest cheesemaking facilities. Following a recent £34 million project to upgrade the site’s cheddar facilities, the new UHT and lactose-free Centre of Excellence is being initiated through a partnership with technology provider SPX Flow, supported by a £90 million investment. The solution was designed around Arla’s agreed targets for minimising water, energy and waste in line with broader sustainability goals for the dairy industry. In addition to the Injection UHT solution, the retrofitted Creamery has been upgraded with several other technologies from SPX Flow. These include a Flex-Mix Instant Mixer for vacuum mixing, Q055 Energy-Saving Plate Heat Exchangers, and assorted pumps and valves. Fran Ball, SVP of UK supply chain at Arla Foods, confirmed that the new Centre of Excellence will bring 90 new roles to the local community. She said: “This is a landmark moment for Lockerbie. As we celebrate 50 years of production, we’re also unlocking the site’s next era with significant investment to power future growth.” Arla has also nearly completed construction of its second anaerobic digestion plant at the Lockerbie creamery, backed by £20 million. It will help to turn waste from whey permeate – a byproduct from cheesemaking – into renewable energy by supplying bio-methane into the gas grid. These recent upgrades form part of a wider £144 million investment programme from Arla, spanning several years. The Lockerbie site currently takes in over 600 million litres of milk every year, producing around 200 million litres of fresh bottled milk and 42,000 tonnes of cheese. Mairi Gougeon, Scottish Cabinet Secretary for Rural Affairs, Land Reform and Islands, opened the new cheddar facilities at the site. She commented: “Our food and drink industry is uniquely placed to grow the economy, with the Scottish dairy sector valued at more than £560 million in 2024, and this project shows this can be done, whilst also reducing emissions.”. “The scale of investment here represents a real boost to the local economy, strengthens vital partnerships with Scottish farmers and suppliers, and sends a clear signal of confidence in the future of Scotland’s dairy sector.”

Frank Roberts & Sons has been acquired by Boparan Private Office, securing the future of the 138-year-old Northwich bakery and preserving 433 jobs. The investment, announced on 15 October, establishes Roberts Bakery 1887 as the successor company, following the administration process reported by FoodBev Media last week. The deal protects both the workforce and the heritage brand that has been a fixture in British baking since 1887. Roberts Bakery 1887 joins Boparan Private Office's portfolio of food production and consumer brand businesses. The investment group, founded by entrepreneur Ranjit Singh Boparan, brings established bakery sector experience to support the Northwich operation. The existing management team remains in place and will be supplemented with additional expertise as part of the transition. Production at the site continues under the Roberts Bakery brand. The Roberts family, whilst stepping away from ownership after four generations, expressed relief at the outcome. "The Roberts family are profoundly relieved that the business has been saved by a consortium of the management team backed by BPO and that there will be a recovery plan to ensure it can prosper and thrive and that so many jobs will be saved," the family stated. Boparan Private Office confirmed its commitment to the long-term development of the bakery. The company operates a diverse portfolio spanning food production, hospitality and consumer brands, with a focus on supporting UK-based manufacturing businesses. Financial details of the transaction have not been disclosed. The new company was initially registered as NGGL Ltd and is being renamed Roberts Bakery 1887 Ltd. Top image: © Roberts Bakery

Pepsi has added a new Gingerbread flavour to its Zero Sugar cola range in the UK, ahead of the festive season. The limited-edition flavour was announced by PepsiCo’s UK manufacturing partner Carlsberg Britvic this week, now available exclusively in Tesco stores nationwide. Aiming to boost festive sales for the brand, the seasonal NPD combines the classic taste of Pepsi cola with familiar ginger, cinnamon and vanilla flavours that are synonymous with Christmas. In addition to tapping into consumer interest in nostalgic and seasonal options, the launch of Pepsi Gingerbread follows research showing that indulgent options and rich flavours are growing in popularity, while soft drinks continue to be viewed as affordable treats. The limited-edition cola is rolling out in a variety of formats, including 500ml (RRP £2.15), 600ml (RRP £2.25), 2L (RRP £3.75) and eight-can multipacks (RRP £6.89). The innovation aims to cater to a range of soft drinks occasions through the seasonal period, from nights in to on-the-go outings and festive celebrations.

Details of FoodBev Events' 22nd annual Global Water Drinks Congress have been announced, with the theme ‘Improving Hydration’.   “This is because, even though the global market for water drinks continues to grow strongly, most of us still aren’t drinking enough,” commented event organiser Richard Hall, chair of FoodBev Media. “The industry already offers so many outstanding natural waters and is now innovating with an impressive range of functional and enhanced options.”   The event will take place on 11-13 November in Budapest, Hungary, offering a complete overview of market trends, innovations and key issues, alongside extensive networking for business leaders from producers, suppliers and advisers.   Speakers include both well-known and emerging international companies, from Coca-Cola and Danone to Alma and Niagara. Regional leaders include Mattoni from the Czech Republic, Narang from India and Malaysia's Spritzer. Functional waters will be represented by Electrolit and Water Plus Supplements. Market insight specialists Circana and Europanel will share the latest category data and analysis. The conference programme offers a comprehensive range of strategic content, with sessions covering global market outlook, leading brand development, regional powerhouses, breakthrough innovation, water access, packaging and sustainability, enhancing hydration, and latest innovations.   Other highlights include a visit to Hungary’s market leader Szentkiralyi, a gala dinner celebrating the 2025 Global Water Drinks Awards and a special focus on India’s rapidly expanding market – including the rise of quick commerce.   The Congress is sponsored by Platinum Sponsor One Water Global and Silver Sponsor AF Compressors.   For full programme and booking details, go to www.foodbevevents.com .  For further information, please contact: Richard Hall, chair, FoodBev Media Ltd at richard.hall@foodbev.com

French cultivated food companies Gourmey and Vital Meat have merged to create PARIMA, a new entity focused on developing cell-based animal products including duck and chicken. The merger brings together Gourmey’s cultivated duck platform and Vital Meat’s poultry cell-line technology, which stems from nearly 25 years of avian cell research at Groupe Grimaud. Together, the companies aim to scale production of animal protein directly from cells for use in food and nutrition. PARIMA will integrate Gourmey’s industrial operations – where production costs for cultivated duck have been verified below €7 per kilogram – with Vital Meat’s 2,000-litre bioreactor facility and research infrastructure in Nantes. The company inherits Gourmey’s regulatory leadership, including nine ongoing filings under the EU’s Novel Food framework and in other global markets, covering both duck and chicken. PARIMA holds more than 15 patent families and around 70 patent applications, giving it one of the larger intellectual property portfolios in Europe’s cultivated food sector. Gourmey will continue as PARIMA’s culinary and innovation arm, while the new group focuses on scaling production and expanding into additional species and market segments. Nicolas Morin-Forest, CEO of PARIMA, said: “This is the right moment for consolidation and scale. We’ve proven economic viability and are now expanding across species. By uniting two pioneering teams, we’re strengthening Europe’s ability to lead the global shift toward efficient and sustainable animal production through innovation, complementing existing methods and building more resilient value chains.” Etienne Duthoit, founder of Vital Meat, commented: “Joining forces enables us to reach the critical mass needed to serve global, multi-channel markets, from premium foodservice to large-scale B2B ingredients. By bringing together world-class teams in cell line development, bioprocessing and food science, we are accelerating our path to profitability and unlocking powerful drivers of innovation and growth." Frédéric Grimaud, CEO of Groupe Grimaud, added: “Vital Meat’s technology, built on our decades of expertise in animal genetics and bioproduction, is strengthened through its integration into PARIMA. This partnership brings together the technical depth and production economics to make cultivated poultry commercially viable.”

Dole Food Company is shaking up the pineapple category with the introduction of its new Colada Royale Pineapple, a product 15 years in the making. This innovative variety, which offers a unique flavour profile reminiscent of coconut and piña colada, will debut at the upcoming IFPA Global Produce and Floral Show from October 16-18, 2025, before hitting supermarket shelves across North America later this month. The Colada Royale is a product of Dole's extensive research and development efforts at its oldest Latin American pineapple farm in La Ceiba, Honduras. This conventionally bred variety features a striking gold to green exterior and a creamy interior, designed to provide consumers with a premium tropical experience. According to Bil Goldfield, director of communications at Dole, the aim was to disrupt the pineapple market by introducing a fruit that combines natural growing techniques with unexpected flavours. “This new variety is not just a novelty; it represents our long-term strategy to enhance the appeal of pineapples and attract a broader consumer base,” he commented. “With the Colada Royale, we are setting a new standard for premium fresh pineapples, aligning with our upcoming 125th anniversary celebrations in 2026.” In addition to its indulgent flavour, the Colada Royale pineapple boasts enhanced nutritional benefits. A single serving contains two and a half times more vitamin B6 than standard varieties, supporting brain health, immune function and metabolism. Dole is also launching five original recipes curated by its nutrition and wellness manager, Melanie Marcus, to inspire culinary creativity among consumers and foodservice operators alike. These recipes will be available as a free digital download, highlighting Dole's commitment to providing value-added resources to its partners in the food and beverage industry. Dole's introduction of the Colada Royale is accompanied by a pledge to reinvest a portion of proceeds into community initiatives in La Ceiba. This includes the establishment of a community center for farm workers and their families, which will offer healthcare, language classes and vocational training. The Colada Royale Pineapple joins Dole's esteemed line-up of premium pineapple products, including Tropical Gold, Royal Hawaiian Tropical Gold and Organic Fair Trade Certified pineapples.

Wells Enterprises, the largest privately held ice cream manufacturer in the US, is set to unveil its latest innovations – Nutella Ice Cream and Kinder Bueno Frozen Dessert. The company aims to drive incremental sales and attract new consumers with these premium frozen offerings, which will begin shipping to convenience distributors on December 1 2025, ahead of broader retail availability in spring 2026. The introduction of Nutella Ice Cream and Kinder Bueno Frozen Dessert reflects Wells' commitment to expanding the frozen dessert category. Both products will be available in 14-fluid-ounce pints and 3.04-fluid-ounce single-serve cones, catering to a growing consumer preference for premium frozen treats. Isabella Chia, chief marketing officer at Wells Enterprises, said: "By combining our century of ice cream expertise with the global love for Nutella and Kinder Bueno, we are opening a new premium space in frozen treats that delights consumers and strengthens the frozen aisle". According to NielsenIQ, Wells' previous innovations, particularly its Ice Cream Candy Bars, have contributed to significant category growth, with 40% of sales being incremental to the ice cream category. In just nine months, this portfolio generated over $18 million in retail sales and reached 1.2% household penetration. The company anticipates that the Nutella and Kinder Bueno products will similarly enhance the frozen dessert segment, which currently sees premium offerings accounting for less than 2% of the market. Wells Enterprises is positioning these new products to capitalise on the increasing consumer demand for high-quality, indulgent frozen treats. The premium pint segment already represents over 75% of total pint sales, indicating a ripe opportunity for growth. Consumer testing has shown promising results for both new products. 90% of participants indicated that Nutella Ice Cream cones fit the brand, while 91% felt the same about the pints. Kinder Bueno Frozen Dessert received equally high ratings, with 92% of testers rating the cone highly for overall liking. These positive consumer responses suggest strong potential for rapid market penetration and repeat purchases.

ADM has inaugurated its new US Central Milling Laboratory at the Specialty Manufacturing Facility in Decatur, Illinois. This facility aims to bolster the company's quality testing capabilities and support its commitment to providing high-quality flour for various applications in the food industry. The Central Milling Laboratory is equipped with state-of-the-art testing technologies and analytical tools that allow for comprehensive milling and baking assessments. By processing wheat on-site, the lab can analyse and bake approximately 30 loaves of bread daily. This hands-on approach enables ADM to evaluate flour performance in real-world conditions, ensuring that the wheat procured meets the stringent quality standards demanded by its customers. Situated near ADM's North American headquarters, the laboratory enhances collaboration with the company's Research & Development and Creation, Design and Development facilities. Currently, it supports 31 ADM facilities across North America, facilitating a unified approach to quality assurance and product innovation. Tedd Kruse, president of milling and baking solutions at ADM, said: "This facility strengthens our ability to collaborate with customers to meet evolving market needs, and it will accelerate innovation across our milling network." Kruse also highlighted the lab's role in reinforcing ADM's commitment to the Decatur community and its mission to unlock the power of nature for improved quality of life. With the ability to conduct real-time testing and analysis, ADM aims to ensure that its flour products meet the high standards expected by manufacturers and consumers alike.

Closure Systems International (CSI) has introduced the Asepti-Lok 47 38mm closure, designed to enhance the safety and efficiency of aseptically filled beverage packaging. Asepti-Lok 47 is specifically designed for PET non-returnable bottles with the 1874 finish, making it suitable for various beverages, including juices, nectars, sports drinks and liquid dairy products. Its lightweight, one-piece, linerless construction incorporates advanced sealing technology to help ensure product integrity. Key features include: Sealing performance: The closure features a three-point seal design that includes outside, top, and inside seals, aimed at preventing leakage and maintaining product quality. It weighs just 2.9g, which may contribute to material efficiency in production. Operational efficiency: CSI claims that the lube-free design can enhance bottling line efficiency and reduce maintenance needs. The closure is compatible with both wet and dry sterilisation methods, addressing the requirements for aseptic filling. Consumer handling: The design includes a tamper-evident band that provides a level of security for consumers, ensuring the product has not been compromised. The closure is engineered for easy handling, with consistent opening torques reported to improve user experience. “The Asepti-Lok 47 38mm closure demonstrates CSI’s commitment to delivering innovative closure solutions that meet the highest standards of aseptic beverage packaging,” Clint Rush, global director at CSI, commented. “This closure ensures superior product integrity while driving operational efficiency for our customers.”