Mondi has developed a banana box packaging solution claimed to be as strong as a traditional box, but up to 10% lighter and made with around 40% recycled fibre. The solution was developed through a collaboration between Mondi, Ecuadorian banana exporter Incarpalm, trading partner Europcell, and a European importer. Mondi’s technical team for containerboard aimed to discover whether the standard banana box could be made lighter and more sustainable without compromising on strength. Through the collaboration, the teams redesigned the structure and paper composition of the traditional banana box, testing multiple scenarios to balance durability, weight and humidity resistance. The new concept combines Mondi’s ProVantage SmartKraft Brown solution, known for its high strength and protective qualities, with its ProVantage Frescoflute, a semi-chemical fluting that enhances firmness in lightweight packaging boxes. To validate performance under real-world conditions, a full-scale production trial took place in Ecuador in summer 2024. Bananas packed in the new boxes were shipped to Europe over a 33-day journey, with sensors monitoring humidity and temperature. According to Mondi, despite extreme humidity levels of up to 100%, the boxes maintained their integrity throughout transit. Marek Motylewski, technical service expert for containerboard products at Mondi, said: “Seeing the new box perform under such tough conditions was incredibly rewarding. It started as a question on a customer visit and turned into a solution that delivers measurable benefits for the entire supply chain.” Mondi confirmed that the innovation has already sparked interest from other fruit exporters and retailers. It expects demand to rise amid upcoming regulations, including a 2026 EU ban on plastic wrap inside banana boxes. “This project shows what’s possible when we combine technical expertise with open collaboration,” said Gijs Huisman, sales director at Mondi Containerboard. “It’s a great example of co-creation that delivers tangible results in strength, sustainability and supply chain efficiency.”

Lay's, the world's top-selling potato chip brand, is undergoing its biggest visual identity refresh in nearly a century as it looks to highlight its farm-grown roots and commitment to quality ingredients. The new branding, created by PepsiCo's in-house design team, puts a stronger focus on the humble potato at the heart of every Lay's chip. Enhanced photography showcases the golden colour, crisp texture and bold flavours that have made the brand a global snacking staple. Alongside the visual overhaul, Lay's is also removing artificial flavours and colours from artificial sources across its core US product lineup by the end of 2025. The brand's Baked and Kettle Cooked varieties are also getting ingredient updates, using oils like olive and avocado to reduce fat content. "This redesign is a love letter to our origins," said Carl Gerhards, PepsiCo's senior director of design for the Lay's brand. "We wanted to create a flexible system that honours Lay's famous flavours while bringing the potato and rich farm imagery to the forefront." The new Lay's packaging features a warmer, more distinct sun icon, along with 'Lay's Rays' beaming from the logo – a nod to the sunlight that helps potatoes grow. A refined colour palette takes inspiration from Lay's ingredients, while photography showcases the brand's crunch and seasoning. Importantly, the iconic red Lay's ribbon remains a central element, linking the brand's heritage to its modern evolution. "At Lay's, delighting our consumers goes beyond bold flavours – it's about delivering trusted quality from farm to bag," said Denise Truelove, SVP of marketing for PepsiCo Foods US. The timing of the overhaul is strategic, as Lay's approaches its 100th anniversary. The brand, which is the #1 potato chip in America and globally, is looking to strengthen its position by emphasising its commitment to quality ingredients and transparency.

Italian Wine Brands has agreed to sell its site in Valle Talloria, Italy, to Caffo Group, for the production of Caffo’s Cinzano Italian vermouth and sparkling wine brand. Located within the province of Cuneo in Piedmont, Italy, the facility will become home to the production and historical archive of the Cinzano brand following the transaction. Caffo, headquartered in Calabria, Italy, is well-known for its Amaro del Capo liqueur. The company acquired Cinzano from Campari earlier this year in a €100 million deal , which formed part of Campari’s strategy to concentrate on its core spirits business and reduce operational complexity. Through its subsidiaries IWB Italia and Giordano Vini, Italian Wine Brands has now signed a binding offer with Caffo for the sale of the Valle Talloria industrial hub. The completion of the deal is subject to certain conditions, including the definition ad signing of final agreements. If these conditions are met, the transfer is expected to take place by the end of 2025. The financial terms of the deal have not been disclosed at this stage. In a statement, Italian Wine Brands said: “We are delighted with this agreement undertaken with the Caffo Group, which, if finalised, will lead to the new development of the Valle Talloria asset while also enhancing the local area with a world-renowned brand.” Caffo Group commented: “The Cinzano company, founded in 1757, is among the oldest Italian wineries and one of the first brands to be exported worldwide, concurring to create the very concept of Made in Italy”. “Today, Cinzano is distributed in over 100 countries, and this project represents an extraordinary opportunity to relaunch the production site and strengthen the link between Piedmontese tradition and international development.”

Cult coffee brand Grind has joined forces with disruptive cereal maker Surreal to create a limited-edition high-protein Tiramisu-flavoured cereal, blending two morning staples into a nutritious breakfast option. The Grind x Surreal Tiramisu Cereal, available online and in select UK retailers, aims to deliver the rich, espresso-infused flavours of the classic Italian dessert, but with a healthier nutritional profile. Each serving packs 15g of protein and less than 1g of sugar, making it a protein-packed alternative to traditional sugary cereals. David Abrahamovitch, founder and CEO of Grind, commented: "Most people pour coffee next to their cereal. We thought – why not just put it into the cereal? Tiramisu for breakfast without getting judged feels like progress." The collaboration brings together two brands known for shaking up their respective industries. Grind has been on a mission to make craft coffee more accessible through ethical sourcing, sustainable production, and premium quality. Meanwhile, Surreal has been redesigning cereal as a healthy, high-protein breakfast option that still delivers the nostalgic flavours consumers crave. "Coffee and cereal – two morning classics, together at last. Now we just need to find a way to add a toothbrush and we're all set," joked Jac Chetland, co-founder of Surreal. In addition to being protein-rich, the Grind x Surreal Tiramisu Cereal is also vegan-friendly, gluten-free and high in fibre, positioning it as an appealing breakfast or snack option for health-conscious consumers. The limited-edition collaboration is available to purchase online through the Grind and Surreal websites, as well as via the Zapp delivery app. It can also be found in select retail locations, including Whole Foods and Selfridges stores across the UK.

Nissin Foods Holdings, the Japanese food giant behind instant noodle brands like Top Ramen and Cup Noodles, has announced a major organisational restructuring of its US operations. The restructuring aims to enhance the company's management capabilities and drive growth in the critical North and Central American markets. As part of the restructuring, Nissin will establish a new regional headquarters company, Nissin Foods Americas, which will serve as an intermediate holding company overseeing the company's three existing US operating subsidiaries. "This organisational change will allow us to make quicker decisions and strengthen our product and marketing efforts in the Americas," said Koki Ando, president and representative director, CEO of Nissin Foods. "The US market is of paramount importance as we continue to globalise our business." The three US operating companies – Nissin Foods (USA), Myojo USA and Kanzen Meal USA – will become wholly-owned subsidiaries of the new regional headquarters. This move will give the regional HQ greater control and oversight of Nissin's American operations. Yukio Yokoyama, who currently serves as Nissin's Chief Representative of the Americas, will take on the role of CEO for the new regional headquarters company. The organisational restructuring comes as Nissin seeks to capitalise on growing consumer demand for its diverse product portfolio, which includes instant noodles, chilled foods and frozen meals. The company's flagship Nissin Top Ramen brand has long been a staple in American pantries, but the firm has also been expanding its presence in the fresh and frozen food aisles. "Establishing a dedicated regional headquarters for the Americas underscores Nissin's commitment to this critical market," said industry analyst Mei Tanaka of Tokyo-based research firm Foodcast. "This move should help the company respond more nimbly to evolving consumer preferences and intensifying competition." The restructuring is expected to be completed by the end of the 2025 fiscal year, with Nissin increasing the capital of the new regional HQ to $122 million through an in-kind contribution of shares from its existing US subsidiaries. While the organisational changes are significant, Nissin maintains that the impact on the company's overall business performance will be minimal. The firm will continue to provide technical assistance, product warehousing and land leasing support to its American operations.

Yakult Singapore has unveiled Y1000, its most concentrated probiotic drink to date, as part of its ongoing commitment to gut health. The latest product launch expands Yakult's offerings in Singapore, where the demand for effective health beverages continues to rise. Y1000 contains over 100 billion live probiotics per bottle, significantly enhancing the company's existing range, which includes Yakult Ace Light and Yakult Gold. The introduction of this drink is backed by extensive research and development, highlighting Yakult's focus on science-based innovation in the probiotic sector. Originally launched in Japan, Y1000 has gained notable traction, selling approximately 3 million bottles daily. The product features Yakult's proprietary Lacticaseibacillus paracasei strain Shirota (LcS), a probiotic strain designed to survive the digestive process and reach the intestines intact. LcS is associated with various health benefits, including good digestion and enhanced immune function. Sunami Masaaki, managing director of Yakult Singapore, highlighted the significance of this launch in the context of the brand's history and market presence. "As we celebrate our 90th anniversary, the introduction of Y1000 provides consumers with a new option for supporting their gut health," he said. The launch comes at a time when gut health is increasingly recognised as crucial for overall welbeing. In Singapore, conditions such as irritable bowel syndrome affect a significant portion of the population, underscoring the need for accessible probiotic solutions. Y1000 will be available from October 1, 2025, at selected FairPrice supermarkets and Japanese retailers, priced at S$3.50 per bottle. This strategic placement aims to enhance availability for consumers seeking high-quality probiotic products. With the addition of Y1000, Yakult's product line-up now includes: Yakult Ace Light: Offering 30 billion LcS per bottle with fewer calories, catering to health-conscious consumers. Yakult Gold: Contains 10 billion LcS per bottle, fortified with vitamin D and recognised with the Healthier Choice Symbol. Y1000: The most concentrated option, designed for those looking for maximum probiotic support.

Andrew MacPherson Cargill has appointed Andrew MacPherson as the new chief executive officer of Teys, a key player in the Australian beef processing sector. MacPherson's appointment comes as Cargill prepares to finalise its acquisition of Teys , a transition expected to enhance the operational capabilities of the business and expand its market reach. MacPherson, who will be based in Brisbane, brings a wealth of experience to the role, having previously served as Teys' CEO from 2021 to 2023. During his tenure, he guided the company through significant transformations, focusing on diversification and sustainable growth. His extensive background in the global food and agribusiness sector, particularly within the Australian beef industry, positions him well to lead Teys into its next chapter. The leadership transition follows the announcement of Cargill’s acquisition of Teys, which was made public in June 2025, pending regulatory approvals. Until the ownership change is finalised, Brad Teys will continue to serve as CEO. Teys has enjoyed a successful 14-year partnership with Cargill, which has seen the company evolve into a globally recognised brand known for high-quality Australian beef products. Jon Nash, executive vice president and leader of Cargill’s Food Enterprise, said: “Under Brad’s guidance, we have built Teys into a leading processor and exporter of premium Australian beef. With Andrew at the helm, I am assured that Teys will continue to thrive as a world-class beef processing business, committed to our customers and employees alike.” Brad Teys, the outgoing executive chairman, reflected on his tenure, adding: “It has been an honour to lead Teys and work alongside our dedicated people and partners. I am confident that under Cargill’s stewardship, Teys will continue to uphold the values that have defined us.” Teys currently employs approximately 5,000 individuals across its two main operations: Teys Australia and Teys USA. The company is known for its commitment to delivering beef products, catering to both domestic and international markets.

PepsiCo’s Gatorade sports drink brand has unveiled Gatorade Lower Sugar, a new variant containing 75% less sugar than the classic Gatorade Thirst Quencher. The new launch was revealed this week alongside a string of other announcements from PepsiCo, including its Q3 2025 earnings results, the appointment of a new CFO , and a new portfolio strategy for 2026 centred around protein. Gatorade Lower Sugar, slated to hit US retailers nationwide in spring 2026, will be introduced in four flavours: Fruit Punch, Lemonade, Glacier Cherry and Rain Berry – a previous favourite flavour within Gatorade’s line-up. Catering to an increasingly health-conscious market, the drink will contain no artificial flavours, sweeteners or colours in addition to the lower sugar content, while still delivering the bright colours the brand is known for. This aligns with the growing shift toward more natural ingredients, particularly in the US, where many brands are reformulating and phasing out artificial ingredients following a push from health secretary Robert F. Kennedy Jr. Gatorade Lower Sugar will be available at a suggested retail price of $1.89-$3.39, and will be available in 28-fl oz, 20-fl oz and 12-fl oz bottles.

PepsiCo has revealed a new portfolio strategy for 2026, centered around multifunctional protein innovation across several brands. The F&B giant revealed the strategy in its Q3 2025 financial earnings report yesterday (9 October 2025). The strategy aims to ‘redefine the conversation around protein’ as the category becomes increasingly crowded – rather than focusing solely on amount of protein in grams, PepsiCo is shifting the narrative toward multifunctional health benefits and tailored support to meet unique consumer needs. According to the company, its new protein innovations for next year are science-backed and ‘rooted in consumer insights’ to meet the growing demand for enhanced offerings in the space. These innovations are set to hit the market in early 2026, and they span three brands: Propel, Muscle Milk and Starbucks.   Propel PepsiCo’s Propel hydration brand will enter the protein category in 2026 with Propel Clear Protein, a new offering for the active nutrition market. The new powdered beverage mix will feature a proprietary blend of electrolytes, protein and fibre, designed to deliver efficient hydration and healthy lifestyle support. The three-in-one benefit stack includes 20g of whey protein to help maintain muscle mass, 3g of fibre for digestive health support, and electrolytes to support hydration. Notably, the product is also positioned as a convenient option for GLP-1 medication users, who often benefit from supplemental protein, fibre and electrolytes due to factors such as reduced appetite and thirst, and gastrointestinal side effects. The product contains no artificial colours or flavours, and no sweeteners. It is launching in three flavours: pear apple, watermelon mint, and peach ginger.   Muscle Milk Muscle Milk, a protein drink designed for athletes and active people focused on muscle building, is set for an overhaul as part of the 2026 strategy. PepsiCo said the beverage will be completely reformulated, integrating ultra-filtered milk for an enhanced taste and a smoother, shake-like experience. According to the company, it will also become the only major RTD protein drink brand in the US without any artificial flavours or sweeteners, and no added colours. The Muscle Milk Base will offer 26g of protein, while Muscle Milk Pro will provide 42g. The drinks feature 3g of sugar, 200 kcal per serving, and provide a source of calcium and vitamins A and D.   Starbucks Through its North American partnership with the coffee brand, PepsiCo is launching Starbuck Coffee + Protein, integrating protein into the morning coffee occasion. The line aims to extend coffee’s benefits beyond energising consumers in the morning, designed to help fuel both performance and wellness goals in a convenient option that does not require compromise of consumers’ daily rituals. It features 100% Arabica coffee, 22g of protein, 5g of prebiotic fibre, five essential vitamins and minerals, and 2g of sugar. Flavours will include Classic Caffé and Caffé Mocha.   Tara Glasgow, global chief science officer at PepsiCo, commented on the strategy: “Most people don’t realize that it’s not just how much protein you consume – it’s when and what type of protein that matters”. “Your body can only use so much at once, so spreading protein throughout the day helps maximise its benefits. That’s why our innovations are designed to deliver protein and other functional ingredients in the right form, at the right time, for the right person.”

Mars Wrigley is expanding its M&M'S brand with the introduction of M&M'S Pop'd Caramel, marking the company's first foray into freeze-dried candy. The new product aims to tap into the growing consumer demand for unique textures and novel snacking experiences, following the launch of Skittles Pop'd in 2024 . M&M'S Pop'd Caramel features the beloved caramel flavour that consumers have come to expect from the brand, now presented in a light, crispy and crunchy form. “With M&M'S Pop'd Caramel, we're giving fans a whole new way to enjoy the classic caramel flavour that has been a fan-favourite in our line-up for years,” said Martin Terwilliger, vice president of marketing for Mars Wrigley North America. The new texture is designed to enhance sharing moments, aligning with the company’s marketing slogan, 'It’s More Fun Together'. The product will initially launch in a 5.5oz small stand-up pouch available on TikTok Shop and MMS.com starting November 3, 2025, followed by availability in M&M'S Stores on November 10. Nationwide distribution is set for January 2026, with additional sizes planned for later in the year. The introduction of M&M'S POP'd Caramel is strategically timed to align with consumer preferences for bold and exciting flavours, as well as innovative snack formats. Freeze-dried products have gained popularity across various categories, appealing to consumers seeking lighter, crunchier alternatives to traditional candies.

Arla Foods has made strides in reducing dairy supply chain emissions through the implementation of high-temperature electric heat pump technology at its AKAFA milk powder site in Svenstrup, Denmark. This implementation represents a key advancement in the dairy industry’s efforts to electrify energy-intensive processes traditionally reliant on natural gas. Historically, spray drying, a crucial method for transforming liquid milk into powder, has posed substantial challenges for electrification due to its high energy demands and the extreme temperatures required – often exceeding 120 degrees Celsius. Conventional electric heat pumps have struggled to operate efficiently under these conditions. However, Arla’s innovative approach uses CO2 as both a heating and cooling agent, enabling stable performance and energy efficiency at elevated temperatures. With this new technology, Arla Foods anticipates a reduction of more than 1,500 tonnes of CO₂ emissions annually from its operations at AKAFA. “This is a milestone in reducing emissions from our supply chain. Spray drying has long been one of the toughest processes to electrify, and by cracking that challenge, we are taking a pioneering step towards more sustainable dairy,” said Line Brandt Pedersen, director of supply chain sustainability. The successful deployment of this high-temperature heat pump is the culmination of years of collaboration with technology partners, culminating in a full-scale installation that showcases the potential for broader application across Arla’s production facilities. “With the strong performance we are seeing, we will now be exploring the potential roll-out of the technology more broadly across our production,” Pedersen added. Arla is committed to ambitious sustainability goals, having set a Science Based Targets Initiative-approved target of achieving a 63% reduction in Scope 1 and 2 emissions by 2030, compared to 2015 levels. Currently, the cooperative has achieved a 37% reduction, and investments in energy efficiency and electrification are expected to contribute an additional 18 percentage points towards this target. “Electrification of our supply chain is undoubtedly a key part of reaching our target. It requires innovative technology, upskilling our employees, and, of course, investments," Pedersen noted. "But as the heat pump at AKAFA shows, sustainability and performance can go hand in hand.” In recent years, Arla Foods has invested over DKK 600 million (approx. $93 million) in electrifying its dairies in Denmark, with additional projects underway in the UK and Germany.

Morgan Zanotti, a known figure in the food and beverage industry and co-founder of the successful Primal Kitchen brand, is making waves again with the launch of her new venture, Waay. This line of protein-infused sparkling waters is scheduled to hit the shelves of Whole Foods this month, marking Zanotti's return to the grocery aisle, this time in the beverage sector. Waay aims to fill a growing consumer demand for healthier, on-the-go snack options. Each can contains 10 grams of protein, 0 grams of sugar and just 45 calories, positioning it as a nutritious alternative for health-conscious consumers. The canned drinks will be available in three flavours: Grapefruit, Lemon Raspberry and Orange. Zanotti's vision for Waay is to provide a refreshing and convenient way for individuals to incorporate protein into their busy lifestyles. Zanotti's entrepreneurial journey is notable. She co-founded Primal Kitchen in 2015 alongside Mark Sisson, where they aimed to transform the condiment market with avocado oil-based mayonnaise and other health-focused products. Under her leadership, Primal Kitchen experienced rapid growth, culminating in a successful sale to Kraft Heinz for $200 million in 2019. This exit not only solidified Zanotti's reputation as a savvy entrepreneur but also provided her with the resources and insights to embark on her next venture. With Waay, Zanotti is leveraging her extensive experience in the food industry, including her background as a marketing executive prior to founding Primal Kitchen. She has been transparent about her journey in launching Waay, actively documenting her experiences on social media platforms like Instagram and TikTok. By sharing her insights on finding manufacturers and navigating the complexities of legal compliance, she aims to inspire and connect with other entrepreneurs. Featured image: © Drink Waay