Andrii Sybiha, Ukraine’s Minister of Foreign Affairs, said that two Russian drone strikes have hit a Mondelēz International facility in the country’s Sumy Oblast region. In a statement shared on X, Sybiha said the drone strikes damaged the plant’s premises and injured several employees. “Fortunately, there were no casualties,” he added. “These systematic and deliberate Russian attacks on American business interests in Ukraine demonstrate that Russian aggression is not only a threat to Ukraine, but a direct blow to American economic interests in Europe.” Mondelēz – headquartered in the US and operating worldwide, with a portfolio of brands that includes Oreo, Milka, Philadelphia and Toblerone – has operations in both Ukraine and Russia. Two of the company’s facilities in Ukraine were reportedly damaged amid the conflict in 2022 – the Suby Oblast plant, which produces biscuits, and a potato chip plant located on the outskirts of Kyiv. The company has defended its decision to continue doing business in Russia following criticism and consumer boycotts, with CEO Dirk Van de Put telling BBC News that withdrawing from the country would impact thousands of jobs and leave the business vulnerable to the Kremlin taking control of its local operations. Despite this, Mondelēz said it has scaled down operations in Russia, including discontinuing new capital investments and suspending advertising spending in the country. Its operations and activity in Russia accounted for 3.7% of 2025 consolidated net revenues, according to its 2025 Annual Report, while Ukraine accounted for 0.4%. In 2023, Mondelēz announced it would reorganise its Russian operations to be stand-alone with a self-sufficient supply chain. It emphasised that suspending its Russian operations entirely would mean “cutting off part of the food supply for many families who have no say in the war.” Several other F&B giants, including Danone, Unilever, Coca-Cola and McDonald’s, have exited Russia since its full-scale invasion of Ukraine was launched in February 2022. Top image: © Robson90/Shutterstock.com

Graeter’s Ice Cream is getting a head start on the autumn season with the launch of two seasonal flavours, including the return of its Harvest Pumpkin ice cream and a new limited-edition Apple Strudel variety. The Cincinnati-based ice cream company will launch Harvest Pumpkin on 28 August, followed by the debut of Apple Strudel on 4 September. Both flavours will be available in Graeter’s scoop shops and online for nationwide shipping. Harvest Pumpkin marks the return of a fan-favourite seasonal offering. The flavour combines pumpkin ice cream made with real pumpkin with a blend of warm spices, including cinnamon, nutmeg, clove and ginger, delivering a profile inspired by pumpkin pie filling. The new Apple Strudel flavour draws inspiration from the traditional southern Bavarian dessert and is timed to coincide with Oktoberfest celebrations. The ice cream features a cinnamon-flavoured base loaded with baked apples, cinnamon pastry pieces and an icing drizzle. Both varieties are produced using Graeter’s signature French Pot process, with ice cream crafted in small 2.5-gallon batches. The launches reflect the continued appeal of limited-edition and seasonal flavours in the ice cream category, with pumpkin remaining a staple of autumn product innovation and apple-based desserts offering another route into the season. With the August and early September releases, Graeter’s is aiming to bring classic fall flavour cues to consumers ahead of the peak autumn season, combining a returning favourite with a new dessert-inspired addition to its portfolio.

Royal A-ware has announced the proposed acquisition of LaBan Foods, a move that would expand the dairy company’s product portfolio into butter specialities and support its broader strategy of diversification. The proposed transaction would bring LaBan Foods’ specialist knowledge and distinctive butter range into Royal A-ware’s business, allowing the international family-owned company to offer a broader range of products to its customers. Jan Anker, Chairman of the Board at Royal A-ware, said: “With LaBan Foods, we are bringing specialist knowledge and a distinctive range of butter products in-house, enabling us to serve our customers even better and more comprehensively." For LaBan Foods, the proposed acquisition is expected to provide the scale and resources needed to support its next phase of growth. René Laban, CEO of LaBan Foods, said: “Through the proposed acquisition, we will become part of a major international player in the dairy market, enabling us to focus more on product innovation and to grow both in terms of product range and volume." Karel van Driel, managing director of LaBan Foods, added: “To take the next step as a company, scale is essential. Under the umbrella of Royal A-ware, we can certainly take this step.” The acquisition remains subject to approval by the Netherlands Authority for Consumers and Markets (ACM). The proposed transaction has already been notified to the competition authority.

Hormel Foods Corporation has appointed Ash Bhumbla as executive vice president and chief financial officer, effective 8 September, as the global branded food company continues its efforts to modernise its business and position itself for long-term growth. Bhumbla succeeds Paul Kuehneman, who has served as interim chief financial officer since October 2025. Kuehneman will work with Bhumbla to support a smooth transition and remain a senior leader within Hormel Foods' finance organisation. In his new role, Bhumbla will lead Hormel Foods' finance function and join the company's senior leadership team. His responsibilities will include guiding financial strategy, capital allocation and the company's long-term growth objectives. John Ghingo, president of Hormel Foods, said: "Ash is a highly accomplished finance executive with a proven record of driving performance, leading transformation and creating long-term shareholder value. His broad experience across finance, operations and strategy, coupled with his expertise across consumer-focused, value-added protein businesses, gives him a unique perspective on our business and the opportunities ahead." Bhumbla joins Hormel Foods from Tyson Foods, where he served as senior vice president and chief financial officer for the company's Chicken segment. In 2025, he also concurrently served as CFO of Tyson's International segment. During his time at Tyson, Bhumbla played a leadership role in initiatives focused on operational transformation, finance modernisation, strategic planning and business performance improvement. His previous experience includes senior finance and corporate development positions at Perdue Farms and International Flavors & Fragrances (IFF), following an early career in strategy consulting with Marakon Associates. Bhumbla holds a bachelor's degree from the University of Pennsylvania and an MBA from The Wharton School of the University of Pennsylvania, where he graduated as a Palmer Scholar. The appointment brings an executive with experience across value-added protein and broader food and ingredients businesses into Hormel Foods' senior leadership team. The company, whose portfolio includes brands such as SPAM, Planters, Skippy, Applegate, Columbus and Jennie-O, generates more than $12 billion in annual revenue. Hormel Foods also highlighted the continued role of Kuehneman, a long-serving company executive who joined the business in 1993. Over more than three decades with Hormel Foods, Kuehneman has held accounting and controller roles across the company's manufacturing facilities and headquarters. He became director of internal audit in 2009 and was appointed vice president and CFO of Jennie-O Turkey Store in 2016. He was subsequently named assistant controller in November 2020 and controller in January 2022 before taking on the interim CFO position in October 2025. "Paul has been an exceptional steward of our business and a trusted advisor to our leadership team," Ghingo said. "His deep knowledge of Hormel Foods, financial expertise and commitment to our people have been invaluable." Kuehneman will continue to contribute to Hormel Foods' finance organisation following the transition.

Agropur is expanding its high milk-fat dairy portfolio with the launch of a new 6% M.F. product under its Québon brand in Quebec. The launch follows the introduction of Sealtest 6% M.F. in Ontario in April and Island Farms 6% M.F. in British Columbia in June, extending the company’s 6% M.F. offering to a third Canadian province. Described as a first for Quebec, the new product is designed to respond to evolving consumer needs and create new consumption occasions, while reflecting Agropur’s continued focus on evolving its product portfolio in line with market trends. Québon 6% M.F. dairy product will be available in a 4L format and sold through major retail banners across Quebec. The launch further expands Agropur’s regional brand strategy, bringing the higher milk-fat offering to consumers under the Québon name following earlier launches under the Sealtest and Island Farms brands.

Häagen-Dazs will no longer be sold in Brazil following a decision by owner General Mills to withdraw the ice cream brand from the market as part of a wider portfolio restructuring, according to Brazilian media reports. The move comes months after General Mills agreed to sell its Brazilian operation to coffee company 3corações for R$800 million ($147 million), in a transaction announced in March 2026. The deal included a portfolio of General Mills brands in Brazil, including Yoki and Kitano, as well as manufacturing facilities in Minas Gerais and Mato Grosso. Häagen-Dazs, however, was not included in the transaction and will now leave the Brazilian market. The premium ice cream brand first entered Brazil in 1997, with its first physical store opening in São Paulo the following year. Its departure marks the end of almost three decades of Häagen-Dazs presence in Brazil. The exit forms part of a broader effort by General Mills to reshape its portfolio, streamline its presence in the country and focus resources on its strategic priorities.

UK sourdough brand Jason’s Sourdough has launched its first-ever fibre-focused range, featuring a Seeded Fibre Loaf and Every Day Seeded Fibre Rolls. While the UK government’s Recommended Daily Allowance for adults is 30g of fibre per day, data shows that 96% of UK adults fall short of this target, consuming an average of just 16.2g daily. Jason’s developed the new range in response to this ‘fibre gap,’ aiming to help consumers ‘naturally and effortlessly’ increase their daily intake through staple daily meal options. The Everyday Seeded Fibre Loaf delivers 5g of fibre per average slice. The sourdough is fermented for up to 24 hours and made with no yeast, additives or preservatives. Meanwhile, the Every Day Seeded Fibre rolls deliver 8g of fibre per roll and contain a blend of mixed seeds, such as sunflower seeds, golden linseed, poppy seeds and pumpkin seeds. The range rolls out exclusively at Tesco stores nationwide on 31 August, designed to broaden access to convenient and healthier bakery options without compromising on taste, authenticity or quality. It builds on the strong performance of Jason’s Sourdough’s existing ‘bread with benefits’ range – a line-up of bread products that tap into the growing demand for F&B products with added functionalities and health claims. Following the success of its Protein Loaf, the brand expanded last year with the launch of Everyday Protein Rolls format, centred around convenience. Jason Geary, master baker at Jason’s Sourdough, said: “We’re constantly evolving our range to reflect how people are eating today…By combining innovation with our baking heritage, we’ve created high-fibre recipes with carefully selected seeds that deliver the flavour and quality consumers expect from Jason’s, while fitting seamlessly into modern lifestyles.” Nichola Ludlam-Raine, specialist registered dietician, commented: “Fibre is not a single ingredient with a single job: different fibres support our digestion, gut bacteria and wider long-term health, which is why variety matters”. “A higher-fibre version of a food you already enjoy, such as bread, can make progress feel much more achievable. Switching your usual bread for a genuinely higher-fibre option such as Jason’s Sourdough Seeded Fibre Loaf and Rolls is a small, realistic change that can make a meaningful contribution to your daily fibre intake.” Jason’s is the UK’s number one sourdough brand and the third biggest supermarket bread brand according to Nielsen data. It is known for its range of premium bakery offerings centred around simple ingredients, aligning with increasing consumer interest in ‘clean-label’ options. The new Seeded Fibre Loaf is priced at an RRP of £2.80 per 580g loaf, and the Every Day Seeded Fibre Rolls at £1.90 per 320g pack.

Estonian biotechnology start-up Äio has teamed up with research organisation TFTAK (Center of Food and Fermentation Technologies) to launch a three-year R&D project focused on microbial oil production. Äio develops fermentation technologies that transform low-value, organic side-streams from the food, agricultural and wood industries into high-value oils and fats with applications across food, cosmetics and other industries. These can provide alternatives to conventional ingredients such as tropical oils and animal fats, reducing dependence on agricultural land, climate conditions and volatile supply chains. The project, DigiFoundry 2.0 – Bioprocess Efficiency Increase via Digitalisation (DF2.0), has received €1.94 million in funding through the Applied Research Programme of the Estonian Business and Innovation Agency (EIS). With a total budget of approximately €2.53 million, the initiative was ranked first among the applications approved in the programme’s 10th funding round. DF2.0 builds on the results of the original DigiFoundry project, an existing collaboration between Äio and TFTAK that ran from 2023 to 2026. The first project focused on creating a prototype platform for automated microbial strain design and establishing a Design-Build-Test-Learn cycle to accelerate the development of microorganisms capable of producing specialised fats through precision fermentation. It also included pilot-scale precision fermentation, sensory analysis and techno-economic assessment of the production process. Äio said DF2.0 goes further by connecting biological development with improved fermentation, automation and digital process control. It aims to establish the technological foundation for efficient, scalable and cost-competitive production of Äio’s microbial oils while reducing development and manufacturing costs and enabling faster new ingredient development. According to Äio, its company data shows that its fermentation process can reduce land use by up to 97% and water consumption by up to 90% compared with conventional production methods. Petri-Jaan Lahtyee, co-founder and COO of Äio and professor at Tallinn University of Technology, said: “Our goal is to make microbial oil production not only sustainable, but also highly efficient and economically competitive at an industrial scale”. “By combining improved fermentation with automation and data-driven process development, we can learn faster, optimise faster and ultimately produce better ingredients with fewer resources.” TFTAK is a privately owned Estonian research organisation focused on accelerating food and biotechnology innovation. It works across bioprocess optimisation, food research, analytics and product development, supporting projects from laboratory research and pilot-scale development through to testing in industrial production. In the original DigiFoundry project, TFTAK contributed to developing the Design-Build-Test-Learn workflow and methods for evaluating microbial products, including sensory analysis and identification of unwanted flavours and aromas. In DF2.0, it will continue contributing its synthetic biology expertise, precision fermentation and bioprocess development to help connect strain engineering with automated and data-driven production. Steven van der Hoek, scientific lead at TFTAK, said: “By integrating synthetic biology, fermentation and digital tools, we can generate much more information from every development cycle and use that knowledge to make the next cycle better. This collaboration allows us to build technologies that are scientifically ambitious but, importantly, designed from the beginning with industrial application in mind.”

Pillsbury is making homemade-style croissants more accessible with the launch of two new freezer-to-oven products: Butter Grands! Croissants and Chocolate Grands! Croissants. Joining the brand’s permanent line-up, the new products are designed to remove the time and preparation associated with making croissants from scratch. Both varieties come pre-shaped and can be baked directly from frozen, with no thawing required. Each croissant features 48 layers, with the Butter Grands! Croissants made with real butter for a classic flavour profile. The Chocolate Grands! Croissants, meanwhile, are made with real Belgian cocoa, offering a sweeter alternative for chocolate lovers. Each pack contains eight large pastries, which can be baked individually or as a full batch, giving consumers flexibility to prepare fresh-from-the-oven pastries for different occasions. The launch sees Pillsbury tap into demand for convenient bakery-inspired products that offer consumers an easier route to freshly baked treats at home, while eliminating the rolling, shaping and lengthy preparation traditionally associated with croissant-making. With Butter Grands! Croissants and Chocolate Grands! Croissants joining the permanent portfolio, the brand is positioning the new range as an accessible option for consumers looking to bring a little more bakery-style indulgence to the table.

Hotel Chocolat is expanding its autumn range with a new limited-edition Spicy Maple drinking chocolate, tapping into the growing appetite for sweet-and-spicy flavour combinations. The new £11.95 drink combines sweet maple with habanero heat, translating a flavour profile already used in the chocolatier’s filled chocolate range into a new format. It will be joined by the return of Pumpkin Spice Drinking Chocolate, also priced at £11.95, as well as three limited-edition seasonal Selectors. Spicy Maple reflects the continued momentum behind “swicy” flavour profiles, bringing a combination of sweetness and heat to the drinking chocolate category. Pumpkin Spice, meanwhile, returns with a blend of cinnamon, ginger and pumpkin, targeting consumer demand for warming and nostalgic seasonal flavours. Yiotis Panagiotou, Specialty Chocolatier at Hotel Chocolat, said: “Food innovation is increasingly about identifying what's already resonating with customers and finding new ways to deliver it. Spicy Maple started life as one of our filled chocolates, and we saw an opportunity to translate that into a completely different format, pairing the sweetness of maple with habanero heat to bring a ‘swicy’ twist to drinking chocolate.” The autumn line-up will also extend across multiple consumption occasions. Consumers can prepare the drinks at home using a Velvetiser, steam wand or hob, while Hotel Chocolat’s Velvetiser Cafés will serve the recipes as hot chocolate, choc shakes and mochas. Alongside the drinking chocolates, the brand is reintroducing three seasonal limited-edition Selectors: Nuts for Praline, Rustle & Crunch and Pumpkin Pie, with the latter featuring spiced pumpkin ganache, almond praline and a crunchy corn-flake crust.

California craft beer pioneer Stone Brewing is set to cut 220 jobs and exit three locations in Escondido, California, as its new owners restructure production following the brand’s sale by Sapporo USA. The changes follow Sapporo USA's sale of Stone Brewing to Firestone Walker Brewing Company and Duvel Moortgat USA, completed on 15 May 2026. Under the new ownership structure, production of the Stone portfolio will gradually move to Firestone Walker’s brewery in Paso Robles, California and Duvel USA’s Boulevard Brewery in Kansas City, Missouri. The restructuring will also bring an end to operations at Stone Brewing World Bistro and Gardens in Escondido, a venue known for its food offering alongside the brewery’s beer. Despite the closure of the Escondido brewery, Stone Brewing’s beer portfolio will continue under its new ownership. Firestone Walker and Duvel USA said they expect to hire a significant number of Stone employees across hospitality, sales and marketing as the business transitions to its new operating structure. Firestone Walker will take responsibility for distribution in California, the western US, Texas and national accounts, while Duvel USA will oversee distribution east of the Rocky Mountains. The Escondido restructuring comes amid a challenging period for independent craft brewing in California, with changing consumer demand, increased competition and the longer-term impact of the pandemic placing pressure on breweries and hospitality businesses. Sapporo USA acquired Stone Brewing in 2002, before subsequently agreeing its sale to Firestone Walker and Duvel Moortgat USA. The acquisition did not include all of Stone’s former facilities. Four hospitality sites, including the beer garden at Liberty Station in San Diego and taprooms in San Diego, Oceanside and Pasadena, were included in the transaction. Top image: © Stone Brewing

A US federal judge has dismissed major portions of a lawsuit brought by Ben & Jerry’s against its former parent company Unilever, according to reporting from Reuters. US District Judge Kevin Castel in Manhattan dismissed seven claims and part of an eighth from a 10-count complaint filed by Ben & Jerry’s and several members of its independent board. The ruling also means Magnum Ice Cream Company, the Amsterdam-based company that has owned Ben & Jerry’s since its separation from Unilever last year, will replace Unilever as the primary defendant in the case. The claims dismissed by Castel largely concerned the way Ben & Jerry’s is governed and operated. Two claims relating to alleged missed payments by Unilever will continue in full. The legal dispute stems from Unilever’s acquisition of Ben & Jerry’s in 2000, which preserved a number of unusual governance arrangements for the ice cream company, including an independent board and the ability to pursue its social mission and charitable activities. The relationship between the two companies deteriorated significantly in 2021 after Ben & Jerry’s announced that it would stop selling its products in the Israeli-occupied West Bank. Ben & Jerry’s subsequently accused Unilever of breaching the terms of its original merger agreement by restricting its ability to express political and social views. The company alleged this included attempts to suppress statements relating to the war in Gaza and criticism of US President Donald Trump. The lawsuit also alleged that Unilever sought to weaken Ben & Jerry’s independent board and removed a chief executive who supported the brand’s social activism. Unilever has denied censoring Ben & Jerry’s and said the former chief executive resigned voluntarily. The two claims that remain in full centre on payments that Ben & Jerry’s says Unilever failed to make under a 2002 settlement concerning the sale of Ben & Jerry’s trademark rights in Israel. According to the complaint, Unilever allegedly failed to pay $2.5 million to Ben & Jerry’s and a further $2 million intended to support Palestinian almond farmers. Unilever and Magnum have agreed that these claims can proceed. Castel ruled that the original merger agreement did not give Ben & Jerry’s Class I directors or the Ben & Jerry’s Foundation the right to bring certain claims on behalf of the company, including challenges concerning the appointment and removal of directors. However, Reuters reported that the judge said the directors could challenge new eligibility requirements for board membership. He also ruled that the directors could pursue claims relating to the missed payments on their own behalf, rather than on behalf of Ben & Jerry’s. The Magnum Ice Cream Company reportedly welcomed the ruling, saying it had significantly narrowed the case and that the Ben & Jerry’s brand was continuing to perform strongly. Unilever and The Magnum Ice Cream Company are also seeking the dismissal of a separate defamation lawsuit filed in San Francisco by Anuradha Mittal, who was removed as chair of Ben & Jerry’s independent board in December 2025. Mittal has alleged that the companies attempted to discredit her over her support for Palestine.