DSM-Firmenich has announced new research that could change how the food industry manages one of its biggest fermentation challenges: bacteriophage infection. In collaboration with APC Microbiome Ireland at University College Cork and France’s National Research Institute for Agriculture, Food and Environment (INRAE), the company has revealed how bacteria used in dairy fermentation detect and defend themselves against phages, which are viruses that infect bacteria and can disrupt the production of cheese, yogurt and other fermented products. The study, published in Proceedings of the National Academy of Sciences (PNAS), identifies 13 previously unknown antiphage systems in Lactococcus lactis , the main bacterial species used in dairy fermentation. By analysing how these bacteria respond to phage attacks, and how phages evolve to evade them, researchers have pinpointed 15 viral genes responsible for overcoming bacterial resistance. Among the findings is the discovery of a novel defense mechanism, named Audmula , which prevents phage spread by modifying the bacterial cell wall and trapping the virus inside. It marks the first time this type of defense has been observed, offering a new avenue for developing more resilient starter cultures. Phage outbreaks are a costly issue for dairy manufacturers, often leading to stalled fermentations and wasted batches. DSM-Firmenich says the research provides the scientific foundation to design more robust culture blends and rotation strategies to mitigate these risks. Douwe van Sinderen, senior author of the study, said: “Over the past decade, we’ve learned that bacterial antiviral defenses form an arsenal far more diverse and complex than we ever imagined. With this study, we’re finally beginning to understand how those defenses function – and how viruses manage to evade them. In practical terms, these findings pave the way for next-generation starter cultures designed to withstand the phage challenges facing today’s dairy fermentations.” DSM-Firmenich contributed proprietary bacterial strains, genomic data and phages sourced from dairy environments, ensuring the research reflected real-world conditions. Noël van Peij, co-author and principal scientist at DSM-Firmenich, added: “By decoding the complex relationship between cultures and phages, we’re turning cutting-edge science into competitive advantage – giving us the tools to design ultra-robust culture blends and rotation schemes, empowering producers to take control of fermentation across dairy, plant-based, probiotics and emerging biotechnologies. This is science delivering value for the cheese and fermented milk products market, where it matters most.” Evandro Oliveira de Souza, global senior vice-president cheese business unit at DSM-Firmenich, commented: “These findings demonstrate the power of combining our in-house scientific expertise with world-class research partnerships to solve real industry challenges. By applying these insights to our culture development, we’re adding to the unique depth and breadth of our dairy portfolio and strengthening our ability to deliver more resilient and reliable fermentation performance for dairy producers worldwide.” DSM-Firmenich said it plans to integrate the findings into future product development to support producers facing increasing demand for consistent, high-quality fermented foods.

Lamb Weston, a player in the global frozen potato products market, has inaugurated its new production facility in Mar del Plata, Buenos Aires, marking a significant investment in the Latin American food and beverage sector. This state-of-the-art facility spans 40,000 square metres and is poised to meet the growing demand for high-quality potato products across the region. The facility, which represents the culmination of a multi-year development project, boasts an impressive capacity to process 200 million pounds of potatoes annually. It will produce over 100 varieties of frozen potato products, catering primarily to the burgeoning markets in Brazil and other Latin American countries. Approximately 80% of the output is expected to be exported, leveraging the strategic advantages of the nearby Mar del Plata port. Mike Smith, president and CEO of Lamb Weston, said: “We’re excited to reach this important company milestone as the Mar del Plata, Argentina plant will be a key strategic asset in meeting customers’ needs and expanding our business in Latin America". He continued: "This grand opening marks the completion of our quest to build out a modern, state-of-the-art facility, setting new standards for quality, efficiency and sustainability, custom-made to meet customers’ requirements”. Smith highlighted the facility's advanced technology, which aims to set new benchmarks for quality, efficiency, and sustainability in food production. Romina Broda, vice president and general manager for Latin America, echoed these sentiments, noting the facility's significance not only for Lamb Weston but also for the local economy. “This investment injects additional income into the region and engages innovative Argentine talent, all while supplying Latin America with our beloved French fries,” she commented. The plant is expected to create 250 direct jobs and approximately 3,000 indirect jobs through its operations and partnerships with local suppliers. In a move to ensure high-quality raw materials, Lamb Weston is collaborating with over 100 local producers. The new facility also emphasises sustainability, employing practices designed to minimise waste and optimise the use of natural resources, aligning with the increasing demand for environmentally responsible production in the food and beverage industry. Lamb Weston has been a leader in the frozen potato sector for 75 years, consistently introducing innovative products that enhance operational efficiency for its customers. The company's commitment to quality and sustainability is evident in this latest venture, as it seeks to not only meet but exceed the expectations of its growing customer base in Latin America.

Nestlé has announced the launch of Very Berry Cheerios, providing a fruity twist on its popular O-shaped breakfast cereal. The crunchy cereal rings are made from a combination of oats, wheat and barley, blended with real berry puree for a fruity flavour. In addition to being high in fibre from the oats, wheat and barley, the cereals provide a source of seven vitamins, plus calcium and iron, and contain no artificial colours or flavours. The NPD marks Cheerios’ first new product launch in nearly three years. Sarah Fordy, Nestlé Cereals’ head of marketing, said: “We wanted to bring something fresh and fun to breakfast – something that creates a cheerful start to the day with a taste the whole family loves and nutrition parents feel good about”. Very Berry Cheerios are rolling out at selected supermarkets across the UK now.

In a move to bolster production capabilities, Carlsberg Britvic has announced a £20 million investment in a new soft drinks canning line at its Rugby factory. This expansion, which includes a building extension, will create 34 new jobs and brings the total investment in the site to over £60 million in the past five years. The new canning line will enhance the factory's production capacity, increasing output from 560,000 to 610,000 canned soft drinks per hour. This upgrade will facilitate the production of popular beverages, including Tango and Pepsi MAX, reinforcing Carlsberg Britvic’s position in the competitive soft drinks market. Located on the Glebe Farm Industrial Estate, the Rugby facility is already a major employer in the region, with the new roles in engineering and manufacturing expected to increase the workforce to over 430 employees. Recruitment for these positions is currently underway. Nigel Paine, VP of production at Carlsberg Britvic, said: “This investment underscores our commitment to continuous improvement and innovation in our supply chain. By expanding our production capacity, we can meet the growing demand for our popular brands, create more jobs and enhance our operational efficiency.” This expansion follows a series of investments aimed at strengthening the company's production capabilities, including a £1.15 million investment earlier this year, a £13 million canning line in 2023, and a £27 million canning line in 2021. These efforts are part of Carlsberg Britvic’s broader strategy to enhance its supply chain and maintain its competitive edge in the beverage industry. John Slinger, MP for Rugby, added: “They are a significant employer in the Rugby community, and this announcement means more jobs for our area, opportunities for young people and of course more of some of the nation's favourite soft drinks”. Minister for Investment Jason Stockwood also commented on the announcement, describing it as a strong endorsement of the UK’s F&B sector, which is the largest manufacturing industry in the country. “Not only will their expansion boost production, but it will strengthen the supply chain and help drive economic growth,” he said. The Rugby factory benefits from its strategic location near packaging supplier Ardagh Group, facilitating efficient logistics through an underground passage for can deliveries. This setup not only enhances operational efficiency but also aligns with Carlsberg Britvic’s commitment to sustainability, supported by a government grant for green initiatives. Additionally, the company has invested £4 million in a new logistics hub located at Junction 12 of the M6, further optimising its supply chain.

UK-based functional beverage brand Moju has expanded its range of immunity shots with the new Honey Lemon variant. Launching into the brand’s Immunity Blends porfolio, the Honey Lemon 420ml Dosing Bottle joins Moju’s other multi-serve health shot offerings. It aims to deliver a fresh twist on the familiar ginger, honey and lemon combination, a go-to remedy for many British consumers during the winter cold and flu season. Moju said its latest variety offers a more approachable ‘slow-burn soother’. Fresh peruvian ginger is combined with zesty lemon and soothing honey in a blend designed to deliver both flavour and functionality. It can be shot straight for a spicy yet sweet kick, or diluted with hot water for a more warming option. This dual functionality responds to consumer feedback – Moju revealed that 75% of panellists in its research said they would be very likely to dilute with hot water as a soother. Like Moju’s other offerings, Honey Lemon is crafted in small batches and made with cold-pressed ingredients. Each 60ml shot delivers a natural source of vitamin C and the NHS-recommended daily intake of 10μg of vitamin D3, suitable for both the colder months and year-round immunity support. Amid growing interest in functional shots, Moju said it identified an opportunity to target consumers who were ‘intrigued’ by its ginger shots but ‘hesitant’ about their heat. Honey Lemon hits two out of five on Moju’s ‘spice-o-meter,’ providing a ‘smoother entry point’ for these shoppers. Rich Goldsmith, CEO and co-founder of Moju, said: “At Moju, we’re driven by the belief that nature provides the most powerful and effective ways to power a healthy lifestyle. Our mission is to harness these potent and nutritious ingredients delivering them in bold, uncompromising, yet convenient ways.” He added: “With Honey Lemon, we’re excited to reimagine something familiar and nostalgic with a fresh, natural and punchy Moju twist that can be easily incorporated into your daily routine, either shotted straight for a morning boost or mixed into warm water and sipped hot for a soothing kick.” The new Honey Lemon variant will be available exclusively at Sainsbury’s and via Moju’s website from today (8 October 2025) with an RRP of £5.95.

Meiji is set to launch a new line of functional yogurt products designed to address blood sugar management. The 'Meiji Haemoglobin A1c Countermeasure Yogurt' and 'Meiji Haemoglobin A1c Countermeasure Yogurt Drink Type' will be available nationwide starting October 14 2025. This product introduction marks a significant advancement in the functional food sector, as it features MI-2 lactic acid bacteria, which have been linked to lowering elevated haemoglobin A1c levels in healthy individuals. The yogurt products come in convenient 112g portions and are positioned as a daily dietary supplement that can be easily incorporated into consumers' routines without the concern of added sugars. Each serving retails at 161 yen (approx. $1.05), making them accessible to a broad audience. Haemoglobin A1c (HbA1c) is a critical biomarker for blood sugar control, providing insights into average blood glucose levels over a period of one to two months. The launch of these products responds to an increasing consumer focus on health and wellness, particularly regarding diabetes management and overall metabolic health. As the prevalence of diabetes and pre-diabetic conditions rises globally, Meiji aims to capture a segment of health-conscious consumers seeking functional foods that contribute to better health outcomes. Research supporting the efficacy of MI-2 lactic acid bacteria indicates its potential role in managing HbA1c levels among individuals with high-normal ranges. The company emphasises that while the products are designed to support blood sugar control, they are not classified as medicines and have not undergone government evaluation for their health claims.

Italian food-tech company Foreverland, a producer of cocoa-free chocolate alternatives, has expanded its production capacity with the opening of its first manufacturing plant in Puglia, Italy. The facility will have the capacity to produce over 500 tonnes of Choruba, the start-up’s flagship chocolate alternative ingredient, each year. Choruba is a cocoa-free ingredient made from resilient Mediterranean crops, such as carob, pumpkin seeds and chickpeas. It aims to replicate chocolate’s indulgent flavour and mouthfeel but with a significantly lighter environmental footprint. Through this, Foreverland said it can address both consumer expectations for indulgence and the urgent sustainability challenges facing the cocoa sector – which is being impacted by climate pressures, price volatility and supply shortages – helping manufacturers to reduce reliance on cocoa. The new plant marks a key milestone in Foreverland’s growth strategy. It will provide the company with the capability to run industrial trials with larger clients, secure small and medium-sized business customers, and deliver a steady and scalable supply of cocoa-free chocolate alternatives. The site includes a dedicated pilot fermentation room, enabling the team to test and refine processing steps flexibly, while protecting know-how and validating unit economics. Alongside the new plant, Foreverland has announced a new retail product partnership, the company’s fourth to date. It will team up with Italian protein snack brand Small Giants to launch Choruba Protein Bites – a peanut butter and chocolate-flavoured snack innovation, featuring Small Giants’ yeast-based protein and coated in the Choruba chocolate alternative. The snacks are vegan-friendly, and are priced at €3.29 for a three-pack or €1.99 for a single bar. They are available online and in-store across the Gulliver supermarket chain. Massimo Sabatini, co-founder and CEO of Foreverland, said: “The new plant allows us to work hand in hand with manufacturers, speed up recipe development and bring sustainable chocolate alternatives into everyday products across Europe – all while ensuring we can meet demand at accessible price points”. He added: “Our partnership with Small Giants is a strong example of this next phase, showing how sustainable chocolate alternatives are ready for the mainstream”. Edoardo Imparato, CEO of Small Giants, commented: “Retailers and consumers are looking for real alternatives in categories like chocolate, where sustainability challenges are growing. Through our collaboration with Foreverland, we’re bringing products made with innovative ingredients to market shelves… It’s a concrete step towards making sustainable indulgence the new normal in European supermarkets.” Foreverland, founded in 2022 and headquartered in Milan and Puglia, said it is currently in discussions to expand into France and the Nordics, building on its existing presence in Italy and Germany.

UK-based rice brand Tilda is making its entry into the children’s food sector with the launch of its new Tilda Taste Travellers line. This range consists of rice-based meals designed to be nutritionally balanced and appealing to young children, developed in collaboration with children's dietitian Lucy Upton. The Tilda Taste Travellers range features four internationally-inspired recipes: Mexican Rice Bowl, Japanese Katsu Curry Rice, Pesto & Pea Risotto and Mild Thai Green Curry Rice. Each 220g pouch is formulated to provide two of a child's five-a-day servings of vegetables, while also being a source of protein and fibre, and low in salt. The new product line aims to cater to the growing demand among parents for convenient and nutritious meal options for their children. The new range will be available starting October 13 2025, through major retailers including Tesco, Ocado and Amazon. Tilda's entry into the kids' food market is seen as a strategic move to capture a share of a segment that is increasingly focused on health and convenience. The meals are targeted at families with nursery-age children, a demographic that is actively seeking quick and healthy meal solutions. Anna Beheshti, head of marketing at Tilda, said: “With Tilda Taste Travellers, we want to set a new standard for children’s mealtimes – combining taste, convenience and health to support busy family". The demand for nutritious children’s meals has been rising, driven by parents who want to ensure their children receive balanced diets without compromising on convenience. Tilda’s initiative reflects a growing trend among food manufacturers to innovate in response to consumer preferences for healthy, ready-to-eat meals.

Roberts Bakery has confirmed it is in discussions with potential partners and funders following the publication of a Notice of Intention to appoint administrators on 6 October 2025. The Cheshire-based bakery said the NOI will provide time for management and third parties to secure an outcome that protects jobs, preserves the company's brands and establishes more stable financial footing. A company spokesperson said discussions with third parties are "well advanced" and that the business remains optimistic about preserving the company as a going concern. Day-to-day operations continue unaffected, with the bakery fulfilling orders as normal whilst talks progress. Pressure from fire damage and cost inflation Roberts has faced sustained operational difficulties in recent years. A fire caused significant production capacity loss and subsequent market share decline. The business has struggled to recover whilst managing unprecedented cost pressures. The invasion of Ukraine triggered sharp increases in energy and ingredient costs, compounding existing challenges. The spokesperson noted that intense competitor activity during this period made recovery "extremely challenging" despite efforts from staff. The company's statement emphasised that safeguarding jobs remains the priority alongside brand preservation. Roberts has kept employees and stakeholders informed throughout the process. Adapting to market demands The situation at Roberts highlights the broader pressures facing industrial bakeries in adapting to rapidly shifting consumer preferences. Whilst the business has maintained production of core lines including sliced bread, rolls and crumpets, the market has seen growing demand for artisan and craft bakes that command higher margins. The company recently rebranded with a 'Raised in Cheshire' strapline to strengthen regional positioning, and had made an £18m investment in its operations. However, the speed required to pivot production capabilities and product ranges in response to market changes presents significant operational and financial challenges for established manufacturers. Roberts produces over 3.5 million loaves weekly from its Northwich facility, which features distinctive glass-walled cooling towers visible from the street. The scale of such operations can make rapid adaptation more complex than for smaller craft producers. The bakery industry will be watching developments closely, hoping Roberts can secure the partnership needed to preserve both the business and its workforce. A successful outcome would demonstrate that traditional industrial bakeries can find sustainable pathways through current market turbulence.

TopGum Industries has unveiled a new collection of active lifestyle gummies designed to meet the nutritional needs of athletes and fitness enthusiasts. The new line, featuring eight unique formulations, will debut at SupplySide West 2025 in Las Vegas. The highlight of the collection includes high-dose creatine gummies and electrolyte solutions, crafted for comprehensive pre- and post-workout support. According to Eyal Shohat, CEO of TopGum, the new range exemplifies the company’s ability to deliver potent doses of essential nutrients in a gummy format, a feat that has been challenging in the industry. “With our proprietary technology, we set a new standard, offering efficacious levels of core sports actives in a format that combines efficiency, convenience, and enjoyment,” he said. The shift towards gummy supplements reflects a growing trend among health-conscious consumers who prefer easy-to-consume formats that do not compromise on taste or efficacy. TopGum’s research indicates that gummies are becoming the preferred method for fitness enthusiasts to obtain vital nutrients, thanks to their enjoyable flavours and portability. Each gummy is designed to provide precise dosing, making them an appealing option for on-the-go athletes. TopGum’s electrolyte gummies stand out with a formulation that includes 100mg of electrolytes per 7g gummy, combining sodium, potassium, magnesium and chloride salts. These gummies come in three enticing flavours: lemon-lime, umami watermelon and salted cherry orange, aiming to satisfy the taste preferences of health-minded consumers seeking novel flavour experiences. Creatine has seen a surge in popularity, recognised for its benefits in enhancing energy, muscle mass, and overall athletic performance. TopGum’s new gummies deliver an impressive 1,500mg of Creapure creatine in each gummy, providing athletes with a convenient way to meet their daily intake. The gummies are available in three natural fruit flavours: cherry, raspberry and watermelon. In addition to creatine and electrolytes, TopGum’s Active Lifestyle series includes a high-dose magnesium gummy and a caffeinated energy gummy, which contains up to 40mg of caffeine for a quick pre-workout boost. These products utilise TopGum’s proprietary TopCap microencapsulation technology, ensuring the stability and bioavailability of active ingredients.

Todd Cunfer The Campbell’s Company has announced the appointment of Todd Cunfer as executive vice president and chief financial officer, effective October 20 2025. Cunfer, who brings over 25 years of extensive experience in the food and consumer packaged goods sectors, will report directly to president and CEO Mick Beekhuizen and will play a pivotal role on the company’s operating committee. Beekhuizen said: “With more than two decades of food industry experience, he brings the expertise and perspective we need at this moment. His proven ability to drive change and deliver superior financial results as a strong business partner will be a tremendous asset to our company." He continued: "Moreover, his deep industry knowledge will be invaluable as we navigate the dynamic operating environment and continue executing our strategy to deliver sustainable, profitable growth”. Cunfer joins Campbell's from Freshpet, where he served as CFO since 2022. His previous experience includes a notable tenure at Simply Good Foods Company and over two decades in various senior finance roles at The Hershey Company. His diverse background equips him with a comprehensive understanding of the financial intricacies within the food industry, which will be crucial as Campbell’s continues to execute its strategic initiatives. In his new role, Cunfer will oversee a broad range of financial functions, including corporate financial planning and analysis, investor relations, and internal audit services. His appointment comes at a time when Campbell’s is focused on enhancing its operational efficiencies and expanding its market presence amid increasing competition in the food and beverage sector. Cunfer succeeds Carrie Anderson, who is departing the company to explore new opportunities. Beekhuizen noted: “I want to thank Carrie for her contributions to Campbell’s. We all wish her the absolute best in her future endeavours.” With a rich history spanning over 155 years, The Campbell’s Company has established itself as a powerhouse in the North American food market, reporting net sales of $10.3 billion in fiscal 2025. The company’s portfolio includes 16 leading brands, such as Campbell’s, Pepperidge Farm and V8.

Spx Flow has launched a new technology, SteamRecycle, aimed at improving sustainability in ultra-high temperature (UHT) processing for the dairy, nutritional and plant-based beverage sectors. This system claims to recover and reuse 100% of the steam generated during the infusion UHT process, potentially reducing carbon dioxide emissions and water usage significantly. The SteamRecycle system enables producers to eliminate the need for fresh steam after start-up, a change that could lead to a reduction of up to 1,000 tons of CO2 emissions annually, based on an operational model of 6,000 hours per year. Additionally, the technology may decrease water recirculation needs by as much as 33 cubic metres per hour compared to conventional infusion UHT systems. Operational mechanism and benefits: Closed-loop system: The technology utilises mechanical vapor compressors to recover low-pressure steam, converting it into high-pressure steam for reuse. This closed-loop approach minimises the reliance on fresh steam, thereby lowering energy consumption and emissions throughout the production process. Cost implications: The integration of SteamRecycle is projected to improve operational efficiency and reduce costs associated with steam and energy use. Spx Flow estimates a payback period of approximately four to five years, contingent on local energy prices. Product quality maintenance: The infusion UHT process is known for its ability to deliver high-quality products with extended run times. The SteamRecycle system aims to preserve these quality standards while reducing energy demands. Gerard Lang, VP of process solutions and strategy at Spx Flow, noted the increasing pressure on food and beverage manufacturers to balance product quality with sustainability. “By recycling steam for greater cost efficiency, producers can continue creating high-quality products and use fewer resources simultaneously,” Lang commented, highlighting the need for solutions that align operational goals with sustainability efforts.