Pernod Ricard has finalised the sale of its strategic international wine portfolio to Australian Wine Holdco Limited (AWL), the parent company of Accolade Wines. The transaction, effective today, marks the creation of Vinarchy, a newly formed global wine powerhouse. First announced last year, the move is part of Pernod Ricard’s ongoing strategy to sharpen its focus on premium spirits and champagne. The deal involves more than 10 million nine-litre case equivalents annually, covering a range of brands across key regions. Assets include wineries and brands in Australia (Jacob’s Creek, Orlando, St Hugo), New Zealand (Brancott Estate, Stoneleigh, Church Road) and Spain (Campo Viejo, Ysios, Tarsus, Azpilicueta), along with seven fully integrated wineries. Pernod Ricard will continue to distribute the wine portfolio during a transitional period to ensure a seamless handover to AWL’s global operations. “This divestment aligns with our premiumisation strategy and allows us to concentrate resources on accelerating the growth of our core international spirits and champagne brands,” the company stated. The creation of Vinarchy consolidates a range of heritage brands under one umbrella. Backed by a consortium of institutional investors, including Bain Capital, Intermediate Capital Group, Capital Four, Sona Asset Management, and Samuel Terry Asset Management, AWL aims to position Vinarchy as a major player in key global wine markets.

Arla Foods Ingredients has launched a new micellar casein isolate (MCI) designed specifically for medical nutrition, responding to rising demand for high-quality protein solutions in the category. The company’s Lacprodan MicelPure range – already used in oral nutritional supplements and tube feeds – has been expanded with the addition of Lacprodan MicelPure Medical. The new product features an adjusted mineral profile and higher microbiological grade, aiming to meet medical nutrition requirements more effectively. Malnutrition remains a persistent challenge in clinical settings, often leading to poorer patient outcomes. While medical nutrition is a key intervention, adherence can be difficult due to issues such as poor taste and texture. Arla claims its MCI ingredients can improve compliance by offering a neutral, milky flavour and low viscosity, even at high protein concentrations. Lacprodan MicelPure ingredients are heat-stable, low in fat and lactose and suitable for both ready-to-drink and ready-to-mix applications. The range includes standard and instantised formats, both also available as organic options. Mads Dyrvig, head of sales development, specialised nutrition at Arla Foods Ingredients, said: “Our Lacprodan MicelPure solutions are a great match for medical nutrition products that target protein malnutrition". "Meeting patient needs for high protein content and quality, great taste and texture, and a wider variety of formats can enhance compliance with medical nutrition, helping to improve recovery and quality of life. Lacprodan MicelPure offers great functionality and processing versatility, opening up exciting opportunities for product innovation in a fast-growing market.”

Carlsberg Britvic has debuted 7Up Pink Lemonade, a zero-sugar variant aimed at enhancing the brand's portfolio amid increasing consumer demand for new beverage options in the flavoured carbonates category. The addition of Pink Lemonade marks the first expansion of the 7Up line since 2020 and reflects a strategic move to capitalise on the growing trend of flavoured carbonated drinks, which have accounted for 35% of total value growth in the category over the past three years. The new variant combines lemon, lime and raspberry flavours, targeting consumers seeking refreshing, low-sugar alternatives without sacrificing taste. Ben Parker, vice president of sales for Off Trade at Carlsberg Britvic, highlighted the significance of this launch in a competitive market. “7Up Pink Lemonade represents a fresh twist for what is such a popular brand,” he said. The product is positioned to appeal not only to existing brand loyalists but also to new consumers exploring diverse beverage options. Research indicates that the colour pink is associated with flavour, hydration and refreshment, making the visually striking packaging a key component in attracting shopper attention. The launch will feature various packaging options, including 330ml cans, 500ml bottles and multipacks, initially available in select retailers before a broader rollout across grocery, convenience and foodservice channels. Carlsberg Britvic, formed in January 2025 , is a major player in the UK beverage market, offering a diverse portfolio that includes both alcoholic and non-alcoholic beverages.

The Compleat Food Group has appointed Brian Byrne as its inaugural chief operating officer, effective May 1 2025. This move aims to bolster the company's leadership team and enhance operational capabilities as it advances its growth objectives within the competitive food and beverage sector. Byrne, who joined The Compleat Food Group in 2023 as chief procurement officer, has been instrumental in transforming the group's procurement function. His extensive experience, spanning over two decades in global supply chain management, positions him well to oversee the end-to-end supply chain, including planning, sourcing, manufacturing and delivery. Nick Field, CEO of The Compleat Food Group, remarked on Byrne's promotion: “His expertise, leadership and drive for excellence will be instrumental as we continue to build a supply chain that is agile, resilient, and built for the future.” This emphasis on operational efficiency aligns with the company’s mission to deliver quality food products that are both affordable and appealing to consumers. The Compleat Food Group, formed in 2021, houses notable brands such as Pork Farms, Wall’s Pastry and Squeaky Bean. The company diverse portfolio includes plant-based offerings aimed at meeting the growing consumer demand for healthier and more sustainable food options. Byrne expressed enthusiasm for his new role: “We have an incredible team and a strong foundation to build upon. I’m excited to work across our supply chain and operational teams to ensure we deliver great food, even more efficiently, to our customers and consumers.” With over 5,500 employees and an annual turnover exceeding £1 billion, The Compleat Food Group aspires to become the UK’s leading chilled prepared food company, measured by environmental, social and governance criteria, as well as overall business performance. The company is backed by European private equity firm PAI Partners, indicating strong financial support for its ambitious growth plans.

As climate change intensifies, the very individuals who sustain our global food systems – agricultural workers – face escalating threats to their health and livelihoods. From soaring temperatures leading to heat stress and chronic illnesses to the proliferation of climate-induced hazards like poor air quality and extreme weather events, these workers are on the frontlines of a crisis that jeopardizes both human wellbeing and food security. Ruth Ascencio, regional head for Central America, Mexico and the Caribbean at Bonsucro, a global non-profit, multi-stakeholder governance group promoting sustainable sugar cane, examines the compounded risks confronting agricultural laborers and underscores the urgent need for collaborative, systemic solutions to safeguard their futures. As the world marked the UN World Day for Safety and Health at Work (April 28), it's important to reflect on the growing challenges faced by agricultural workers in an era of climate change. With 2.3 million people dying annually due to occupational accidents or work-related diseases worldwide, the need for improved workplace safety has never been more pressing. This is particularly true in agriculture, where workers form the backbone of our global food supply chain face increasing risks from both traditional occupational hazards and the escalating impacts of climate change. Climate change is reshaping workplace hazards, particularly in agriculture. Rising temperatures pose serious health risks to workers, with heat stress becoming a major concern. According to the International Labour Organisation, by 2030, the equivalent of more than 2% of total working hours worldwide is projected to be lost every year, either because it is too hot to work or because workers have to work at a slower pace. This is equivalent to 80 million full-time jobs. Beyond heat: The multifaceted impact of climate change But the impact extends beyond heat. Air quality issues are worsening, increasing respiratory problems among agricultural workers. Extreme weather events disrupt operations and create unsafe working conditions. Disease-carrying insects are expanding their range, posing new health risks to workers in previously unaffected areas. Mental health strain is rising due to unpredictable weather patterns and economic instability. These climate-induced challenges compound existing occupational risks in agriculture, such as exposure to pesticides, musculoskeletal disorders from repetitive motions, and injuries from heavy machinery. Agricultural workers are essential to global food security, yet they often face significant challenges. A staggering 37-63% of agricultural workers experience food insecurity in various regions, according to a study published in the Journal of Occupational and Environmental Medicine . Many lack essential benefits: 50% are not covered by unemployment insurance, and 61% don't receive employer-provided health insurance, as reported by the Economic Policy Institute. Protecting these workers is not just a moral imperative; it's essential for ensuring global food security. When agricultural workers are safe, healthy and secure, they are more productive and better able to maintain the consistent food supply that the world depends on. Recent years have seen positive developments in addressing these challenges. Regulatory advancements, such as the UK's Health and Safety Executive and the EU's Climate Adaptation Strategy, are providing comprehensive guidance to businesses on managing climate-related risks to workers. These frameworks are setting new standards for worker protection in the face of climate change. In 2024 the ILO launched a report titled 'Ensuring safety and health at work in a changing climate,' which revealed alarming new data on the impact of climate change on workers’ safety and health. Now technological innovation is playing an increasingly important role. This year’s UN World Day for Safety and Health at Work focused on 'Revolutionising Health and Safety: The role of AI and Digitalisation at work'. This theme explores how new technologies can enhance worker safety, from AI-powered early warning systems for extreme weather to wearable devices that monitor workers' health in real-time. Climate resilience and collaborative partnerships Bonsucro is committed to improving worker safety and food security in the sugarcane sector, one of the world's largest agricultural industries through certification, which ensures adherence to strict health and safety standards across the sugarcane supply chain. In 2024, Bonsucro-certified mills reported a 45% reduction in workplace accidents compared to non-certified mills. We're also developing climate resilience strategies to help sugarcane farmers and workers adapt to climate change impacts. This includes promoting drought-resistant crop varieties and supporting the implementation of efficient irrigation systems. Collaborative partnerships are key to our approach. We work with industry stakeholders to share best practices and drive collective action. For instance, through the Bonsucro Impact Fund we are supporting a project: driving safer working conditions for sugarcane farmers in Eswatini, led by Coca-Cola Company with Eswatini Sugar Association and Partner Africa. Through training workshops on health and safety, PPE and digital tools, the project is addressing hazardous labour conditions like injuries, exposure to harmful chemicals and heat-related illnesses. In Central America, we are encouraging the implementation of Water, Rest, Shade and Sanitation programmes, which ensure that workers are adequately hydrated, and are allowed sufficient rest time out of the sun. Developed by La Isla Network, the roll-out of this programme at Ingenio San Antonio in Nicaragua has reduced heat-driven acute kidney hospitalisations of workers by 94%. In the meantime, it resulted in a ~27% return on investment (ROI) for the company. A call to action: Protecting workers, securing our food future As we face the dual challenges of climate change and worker safety, it's clear that protecting agricultural workers is not just about human rights – it's about securing our food future. By investing in worker safety, embracing technological solutions, and promoting sustainable practices, we can build a more resilient and equitable agricultural sector. This requires a multi-stakeholder approach. Governments must strengthen and enforce occupational safety regulations, particularly those addressing climate-related risks. Businesses must prioritise worker safety and wellbeing throughout their supply chains, recognising it as essential to long-term sustainability. Consumers can support products and companies that demonstrate a commitment to worker safety and sustainable practices. NGOs and international organisations can continue to advocate for workers' rights and provide expertise on best practices. During this week marking World Day for Safety and Health at Work, let's commit to creating a future where every agricultural worker is safe, healthy and valued. It's not just the right thing to do; it's essential for our collective prosperity and food security.

Devon-based craft drinks producer, Luscombe, is launching a new flavour this summer: Mango & Peach Crush. Made with premium ingredients, including sweet Alphonso mango with its honeyed, floral notes and silky texture, complemented by juicy, fragrant peach and a splash of Sicilian lemon for a zesty tang, all blended with Luscombe’s pure Devon spring water. Luscombe's founder, Gabriel David, said: “Our new Mango & Peach Crush has been created with summer menus and occasions in mind, pairing beautifully with light salads, grilled seafood, Indian cuisine and fruity desserts.” Created to be enjoyed chilled on its own, poured over ice or mixed into a summer cocktail, Mango & Peach Crush contains no artificial additives, sweeteners or concentrates and is gluten-free and vegan-friendly. Mango & Peach Crush is available to trade customers direct from Luscombe in cases of 12 x 270ml bottles or 12 x 320ml cans and joins the existing line-up of drinks, including Rhubarb Crush, Raspberry Crush and Sicilian Citrus Crush.

PepsiCo, the parent company of the Wotsits brand, has announced the launch of the brand’s first entry into the chilled ready meals category with the Wotsits Mac ‘n’ Cheese range. The range, launched in partnership with Samworth Brothers Group Meals division and Lean Kitchen Network, is available in three flavours: Really Cheesy, Sweet & Spicy and Flamin’ Hot. Each option brings something new, with Really Cheesy bringing together two traditional favourites, combining the iconic flavour of Wotsits and the classic Mac ‘n’ Cheese, while the Sweet & Spicy variant offers a hint of spice. The Flamin’ Hot Flavour builds on the success of the wider Flamin’ Hot range, which includes Wotsits Crunchy Flamin’ Hot. Phoebe Chapman, senior brand manager at Walkers Snacks, commented: “Launching Wotsits Mac ‘n’ Cheese marks a significant milestone for our brand. It’s the first time we’ve taken the much-loved Wotsits taste beyond the crisp aisle, allowing shoppers to experience it in an entirely new format." "We’re bringing something fun, exciting and delicious to the ready meals category that we’re confident will help retailers appeal to a whole new range of shoppers.” Seamus McCabe, category commercial director (meals) for the Samworth Brothers Group, said: “There’s a huge opportunity to challenge the norm in the meals category. By teaming up with a brand as iconic as Wotsits, we are not only tapping into a growing consumer demand for meals from household names, but we are also offering something truly unique and disruptive." "The category is primed for innovation, and we believe Wotsits Mac ‘n’ Cheese is the perfect recipe to shake things up.” The Wotsits Mac ‘n’ Cheese range is available in 400g formats exclusively in selected Tesco stores, before rolling out more widely later in the year.

Israeli food-tech company AlgaeCore Technologies, owner of Spirulina innovator SimpliiGood, has moved to commercial production of its 100% plant-based smoked salmon analogue, made from spirulina microalgae. Backed by $4 million in new funding and supported by regulatory approval from the EU, the company is now preparing to bring its salmon alternative to the commercial market. The announcement responds to concerns around overfishing and growing global demand for sustainable alternative proteins. With the launch of its full-scale industrial manufacturing line, the company has transitioned to commercial output of its texturized fresh spirulina, branded Simplii Texture, with pilot programmes already underway. This enables the company to ramp up production of its breakthrough ingredient to hundreds of tonnes per year. AlgaeCore began as a cultivator and enricher of fresh food- and supplement-grade spirulina for B2B and B2C product makers, foodservice and retailers. The company expanded into the food-tech arena giving its raw material an added role as a texturizer. Its proprietary platform can transform fresh spirulina into a range of fish alternatives that are naturally rich in protein, nutritious and sustainable. “Our fresh, undried spirulina and a few natural ingredients are combined and passed through a machine that resembles a pasta roller to produce our spirulina-based smoked salmon in a simple process,” said Baruch Dach, CTO and co-founder of AlgaeCore. The company said its streamline process eliminates costly methods, and its commercial facility is already capable of producing dozens of tonnes of Simplii Texture over the coming months. SimpliiGood's plant-based alternative is clean label while aiming to replicate the texture, appearance and sensory experience of traditional smoked salmon. The product delivers up to 70% complete protein and contains essential nutrients such as iron and beta-carotene. The spirulina content can be customised to comprise between 40% and 100% of the final product. Additional ingredients include rice flour, tapioca, oils and spices. “With overfishing of salmon at a crisis point, our spirulina-based smoked salmon analogue is ready for commercial roll-out,” said Lior Shalev, CEO and co-founder of AlgaeCore. “Our creation embodies the same look, mouthfeel and great flavour as real salmon. It is already receiving outstanding reviews and traction, demonstrating genuine market share potential.” Simplii Texture is currently in pilot trials with a number of food manufacturers in Germany, Italy, Switzerland, Holland and Israel. The company projects the first spirulina smoked salmon creations under private label brands to hit retail shelves within the next six months.

UK fresh food producer, Bakkavor, has agreed to sell its China business to Lihe Xing (Qingdao) Food Technology Company, part of Lihoo’s Food Industry group, in a £50m deal. The Chinese arm of Bakkavor’s business manufactures fresh, prepared food for foodservice and retail customers. It provides salads, sandwiches and meals from seven sites across the country. With around 2,300 employees, it generated £105 million in 2024. The sale forms part of a plan to simplify Bakkavor's operations in China and, once completed at the end of 2025, will see the group’s exit from the region. Bakkavor’s CEO, Mike Edwards, said: “Over the last 20 years, we have built a great business in China and I would like to thank all our colleagues for their contribution to the significant progress we have made in recent years". Proceeds from the sale, which is expected to close in the second half of this year pending regulatory approval, aim to reduce group debt and support Bakkavor’s plan to boost profit margins by 6%. Edwards continued: “With strong foundations in place, we are confident that going forward, the business and its stakeholders will benefit from Lihoo’s local expertise and experience as a frozen and fresh meal manufacturer. We remain focused on delivering the great service our customers are accustomed to whilst we work towards completion.” The move comes after Bakkavor's takeover bid from rival Greencore, with the deadline for a decision on the potential merger now having been extended to 9 May.

Lactalis Canada has entered the frozen yogurt category through a new licensing agreement with Nestlé Canada. The collaboration will see the launch of eight iÖGO-branded frozen yogurt SKUs, including four bars (strawberry-cheesecake, raspberry-chocolate, cherry swirl and blueberry swirl) and four tubs (vanilla, strawberry swirl, cherry swirl and blueberry swirl). Additionally, three frozen yogurt pops will be introduced under the iÖGO nanö line in strawberry-banana, peach and mixed berry flavours. The products are made with real fruit and 100% Canadian milk and carry the Dairy Farmers of Canada Blue Cow logo, aligning with both companies’ focus on Canadian-made offerings. Adrienne Pagot-Gérault, GM of yogurt and cultured division at Lactalis Canada, said: “Proudly made in Canada and leveraging the popularity of the iÖGO brand, we are thrilled to be expanding into the frozen category in collaboration with Nestlé Canada". "As we welcome the warmer weather, we’re excited to introduce Canadians to these new iÖGO and iÖGO nanö frozen yogurt products which combine the indulgence of a frozen treat with the nutritional value, quality and fun synonymous with iÖGO yogurt.” Paul de Larzac, president, ice cream at Nestlé Canada, added: "We are excited to partner with Lactalis Canada to bring innovative and delicious frozen yogurt options to the Canadian market". "Combining the trusted quality of Nestlé Canada with the innovative spirit and popularity of the leading iÖGO brand, we look forward to offering consumers a refreshing new way to enjoy their Canadian-made favourite yogurt flavours this summer." The new range are available at most major retailers across the country.

Some of the UK’s best-known baby food brands have come under fire following a BBC Panorama investigation that found widespread nutritional shortcomings and potentially misleading marketing practices in popular baby food pouches. Laboratory testing of 18 savoury, fruit and yogurt pouches from Ella’s Kitchen, Heinz, Piccolo, Little Freddie, Aldi and Lidl, revealed that several products contain high levels of free sugars – sometimes more than a one-year-old should consume in a day – and very low amounts of key nutrients like iron and vitamin C. Savoury pouches marketed as meals were found to contribute less than 5% of an infant's recommended daily iron intake. One meat-based pouch from Heinz contained just 0.3mg of iron per serving – a fraction of the 7.8mg required daily. Some fruit pouches promoted as containing 'no added sugar' were found to contain the equivalent of four teaspoons of sugar, due to the blending process breaking down fruit cell walls, a form of sugar that dental experts say is especially damaging for babies. Vitamin C degradation during manufacturing was also flagged, with Piccolo’s Pure Mango pouch showing virtually no vitamin C remaining after processing, compared to 18.2mg in fresh mango. Experts told the BBC that such products should only be used occasionally as part of a varied weaning diet, and that parents are being misled by “halo marketing” — phrases such as “packed with goodness” or “as nutritionally good as homemade” giving a false impression of healthfulness. Hannah Brinsden, head of policy and advocacy at The Food Foundation, said: “Policies are urgently needed to protect the health of our youngest children and ensure they have the best start in life. The existing early years nutrition policies are weak, and the extent of claims on packaging is just one area where the government needs to step up to protect both children and their parents from misleading marketing.” Top image: © Piccolo Organic Baby Food

In a strategic move to diversify its portfolio, Heineken UK has made a minority investment in Tenzing, a natural energy drink brand recognised for its plant-based offerings. This marks Heineken's inaugural foray into the burgeoning energy drink market, which is currently valued at £2.2 billion in the UK and growing at a rate of 6% annually. Founded in 2016, Tenzing has rapidly ascended to become the fourth-largest functional energy drink within UK grocery channels. The brand differentiates itself by offering a 100% plant-based product that is low in calories and made with real fruit, appealing to consumers increasingly disillusioned with artificial energy drinks. The investment will enable Tenzing to maintain its operational independence while leveraging insights and distribution support from Heineken's extensive network. The collaboration aims to enhance Tenzing's market presence, particularly within the convenience channel, where Heineken will provide limited distribution assistance. Huib van Bockel, CEO of Tenzing, noted the company's commitment to sustainability and ethical sourcing, highlighting its status as a certified B Corp and its use of Rainforest Alliance ingredients. “To take on the energy giants, we looked for a partner who could help us scale while staying true to who we are,” van Bockel commented. He also highlighted that the decision to partner with Heineken was driven by shared values around craft, natural ingredients, and community engagement. Heineken UK's managing director, Boudewijn Haarsma, expressed enthusiasm for the investment, stating: “This is an incredibly exciting step for us. We are keen to selectively invest in growth markets beyond beer and cider.” He highlighted the alignment of values between the two companies, particularly regarding a commitment to better consumer products and sustainability. Tenzing's unique positioning in the energy drink sector has made it a favourite among outdoor enthusiasts and urban professionals alike, including consumers in London’s universities and tech hubs. The brand's origins trace back to van Bockel's experiences in Nepal, where he was inspired by traditional energising teas used by Sherpas. The financial details of the investment remain undisclosed, but the implications for both companies could be significant as they navigate this competitive landscape together.