Pukka is launching seven new products across its chilled pies and savoury pastry ranges for autumn 2026, including its first-ever lamb pie, a vegetarian Mexican-inspired slice and two additions to its sharing pie range. The new products will roll out across major UK retailers, combining twists on traditional flavours with seasonal favourites and food-to-go options. All seven launches will feature the brand’s new packaging, which uses recipe-specific colours to help shoppers identify products on shelf. The line-up includes Lamb, Pea & Mint Pie, Tickled Pink Chicken & Mushroom Pie, Mexican Cheese Slice, Creamy Chicken Pie, The Big One Chicken & Bacon Pie, The Big One Chicken & Gravy Pie and the returning Festive Pie. Pukka’s Lamb, Pea & Mint Pie marks the brand’s first move into lamb pies. The 205g product combines minced lamb, garden peas and mint gravy in the company’s signature puff pastry. It has a recommended retail price (RRP) of £2.50 and is rolling out across Sainsbury’s, Ocado, Iceland and Asda. The brand is also introducing a Creamy Chicken Pie, featuring chicken in a creamy white wine sauce encased in puff pastry. Priced at £2.50 for a 205g pie, it will be available at Morrisons, Tesco, Ocado and Asda. The launch follows the performance of Pukka’s Creamy Pepper Steak Pie, which the company said generated £1.5 million in incremental value spend for the chilled savoury pastry category. For food-to-go, Pukka is adding a Mexican Cheese Slice to its Slices range. The vegetarian product combines mature cheddar with potato, onion, peppers and chillies in puff pastry. Designed to be eaten hot or cold, the 140g slice has an RRP of £1.75 and will launch exclusively at Tesco from 12 October. Pukka is expanding its 500g The Big One sharing range with two new flavours: Chicken & Bacon and Chicken & Gravy. The Big One Chicken & Bacon Pie combines chicken with smoked diced bacon in a creamy sauce, topped with puff pastry and encased in shortcrust pastry. The product has an RRP of £5 and is launching at Asda from 22 October. The Big One Chicken & Gravy Pie brings the brand’s existing chicken and gravy flavour into a larger sharing format. Also priced at £5, it is rolling out across Sainsbury’s, Ocado, Morrisons and Asda. According to Pukka, The Big One range has generated £13 million in sales for the savoury pastry category since its launch in 2024. The autumn line-up also includes the return of the Festive Pie, which combines chicken, pork stuffing, sausages, bacon, seasonal vegetables and cranberries in rich gravy, wrapped in puff pastry. The 205g seasonal product, priced at £2.50, will be available at Asda, Ocado, Morrisons and Iceland from late October through December. Pukka is also bringing back its Tickled Pink Chicken & Mushroom Pie in an exclusive partnership with Asda for a second year. The 205g pie will feature distinctive pink packaging in support of Asda’s Tickled Pink initiative, with 17p from every pack sold donated to breast cancer charity partners Breast Cancer Now and CoppaFeel!. The product has an RRP of £2.50. Meanwhile, the returning Festive Pie will continue Pukka’s partnership with Young Lives vs Cancer, with 10p from every pie sold donated to the charity, which supports children and young people facing cancer and their families. Pukka, which has been making pies since 1963, said the autumn range forms part of its wider ambition to become the UK’s leading brand across the total savoury pastry category.

Frankgerald Stepp will join the McVitie’s owner in January 2027, succeeding Mario Reis following a period of investment in manufacturing capacity and supply chain resilience. Global snacking company Pladis has appointed former Kerry Group executive Frankgerald Stepp as chief supply chain officer, as it looks to build on a multi-year transformation of its global manufacturing and supply chain network. Stepp will join the business in January 2027, taking responsibility for its end-to-end supply chain across more than 110 markets. He will succeed Mario Reis, who is retiring at the end of 2026 after almost a decade with the company. The appointment follows significant investment in Pladis’ manufacturing operations, including £68 million across its UK bakeries, expanded capabilities at its Cairo facility, increased production capacity in France and strengthened operations in Türkiye and the US. In 2025, the company invested more than £100 million in capital expenditure to improve capacity, productivity and resilience across its manufacturing network. Pladis, whose portfolio includes McVitie’s, Ülker and Godiva, said the appointment would support the next phase of its growth following the transformation of its manufacturing footprint and capabilities. Stepp joins from Kerry Group, where he most recently served as chief operations officer of its biotechnology business and global vice-president of manufacturing. He has also held senior leadership positions at ARYZTA, Kraft Foods and Mondelez International, including responsibility for operations across Mondelez’s European snacking business. Geraldine Fraser, chief HR officer at pladis, said Reis and his teams had played a central role in developing the company's manufacturing and supply chain network. “Through significant investment and transformation, he has helped create a stronger platform for growth across our business,” she said. Fraser added that Stepp's baking industry expertise, international experience and track record of leading complex organisations would support the company's next stage of development. “He joins us at an important point in our journey and will build on the strong foundations already in place as we focus on the next phase of growth,” she said. Stepp said: “Pladis has built an impressive portfolio of brands and a strong manufacturing network across its markets. I'm looking forward to joining the business and working with colleagues around the world to build on that foundation and support the company's long-term ambitions.”

Hundreds of supermarkets in France have been targeted in a major cyber attack that caused refrigeration systems to heat up, resulting in significant financial losses and food waste. Coopérative U was among the major retail chains impacted by the hack, which reportedly saw some fridges heat up to temperature of 50°C overnight. In a statement shared yesterday (12 October 2026) on X, the retail chain’s CEO, Dominique Schelcher, confirmed the attack, calling it “unprecedented” and “unacceptable”. “Our teams are fully mobilised, in coordination with refrigeration specialists, to restore the situation as quickly as possible,” he said. “An investigation will be necessary to shed full light on this attack.” “Targeting equipment essential to the preservation of fresh products and to the food supply of the French people is of extreme gravity”. More than 100 of the supermarket’s stores were impacted by the attack, which saw hackers gain access to remote control software that regulates the temperature of refrigeration units. The software was reportedly provided by Danish firm Danfoss. According to reporting by BBC News, the company said the impacted units were older models, running outdated firmware that could not be updated to prevent an identified security risk. Other retail chains reportedly impacted by the attack include Intermarché, Carrefour and E.Leclerc. FoodBev has reached out to the retail chains for comment. A spokesperson from Intermarché owner Les Mousquetaires reportedly told Reuters that fridges at around 150 of its stores were heated up to 50°C for six hours, resulting in all impacted food being discarded to avoid health risk. Christophe Hansen, European Commissioner for Agriculture and Food, condemned the attack in a statement on X, writing: “Food security requires more attention at all levels. Because the weaponisation of food has become a reality.” The news highlights the growing cybersecurity threat associated with the rising use of automation and remote monitoring software across food supply chain infrastructure, with hackers increasingly leveraging artificial intelligence and other modern technologies to target operational technology. Muhammad Yahya Patel, cybersecurity advisor for EMEA at cybersecurity tech firm Huntress, said: “Building management controls, HVAC, cold chain infrastructure – these are the same category of systems that the security industry has been warning about as the next frontier for sabotage attacks, and they’ve now been weaponised against food retail infrastructure in one of Europe’s largest economies. The immediate financial consequences are significant and visible.” In the Netherlands, retailer Ahold Delhaize also reported a separate security issue within its network yesterday, though the incidents are not believed to be connected. "Our teams are taking steps to assess and mitigate the issue. This includes taking some systems offline to help protect them. At this time, our stores are open and serving customers,” the retailer said in a statement. “Protecting our infrastructure in the best interest of our customers, associates and partners is a top priority. We apologise for any inconvenience this issue may have caused customers and partners.”

Arla Foods is expanding its FarmAhead Incentive programme, introducing six new action areas and increasing the financial reward for farmers taking steps to reduce emissions from milk production. The updated scheme, which will be introduced in stages from 2027, will increase the number of available points from 84 to 111 and raise the value of each point by one-third, from €0.03 to €0.04 per kilogramme of milk. The changes mark the largest update to the programme since it launched in 2023. Arla said the expansion aims to accelerate on-farm emissions reductions by giving its farmer owners more opportunities to take climate action and receive financial rewards. Under the FarmAhead Incentive model, farmers earn points for documented actions that are scientifically linked to reducing greenhouse gas emissions. These points directly influence the price they receive for their milk, with up to €550 million annually allocated to incentivising climate action. Arla said its farmer owners have reduced absolute emissions from raw milk production by 1.2 million tonnes of carbon dioxide equivalent (CO₂e) since 2020. The expanded programme will introduce six new action areas covering forage, manure treatment, biofuels, low-carbon fertiliser, methane reduction in grazing cows and breeding. Existing measures will also be adjusted, including those relating to feed efficiency, fertiliser use, protein efficiency and grazing. The update draws on the latest farm data, scientific knowledge and developments in on-farm technology, with the aim of rewarding practices that deliver the greatest climate impact. Since the programme's launch, Arla's farmer owners have increased their average incentive score by six points. According to the cooperative, its data shows a strong link between higher scores and lower on-farm emissions. Hanne Søndergaard, executive vice-president of agriculture, sustainability and communication at Arla Foods, said: “With FarmAhead Incentive, we link actions to reduce the climate impact of milk production on farm directly with the milk price paid to our farmers. That is a powerful way for a farmer-owned cooperative to drive change.” She added that the expansion would provide more opportunities for farmers to act and increase the reward for every point earned, with the ambition of translating new technology and knowledge into practical emissions reductions. The update was approved by Arla's board of directors. Jan Toft Nørgaard, chair of Arla Foods, said: “Farms differ, and so do the opportunities to reduce emissions. With this update, we are giving more farmers more options to move forward in ways that fit their farms.” The programme also supports Arla's work with customers through its FarmAhead Customer Partnerships initiative. These partnerships enable customers to support farmer-led climate action and access primary carbon footprint data that can be used to substantiate sustainability claims. As food and beverage companies seek measurable year-on-year reductions across their value chains, Arla said the strengthened incentive model would help it demonstrate progress at farm level. Søndergaard said customers wanted measurable reductions in the footprint of the dairy they purchase and closer collaboration to achieve them. By expanding the actions available to farmers, Arla aims to strengthen the connection between on-farm emissions reductions and the sustainability progress customers can deliver across their own value chains. The revised model will retain the existing framework of up to €0.03 per kilogramme of milk redistributed through the FarmAhead Incentive, despite the increase in the value of individual points. The first payments under the updated scheme will take effect from 1 January 2027.

Soybean harvest is in full swing across North America. For US soybean farmers, harvest is the culmination of months of efforts to grow a productive crop while caring for the land that will support future harvests. Reduced- and no-till farming, careful water and nutrient management, and soil-protecting cover crops are among the practices farmers use to support sustainable production. Jeff Magyar, US soybean farmer, said: “I believe many farmers are among the strongest environmental stewards because we’ve grown up on this land and have a deep, personal connection to it. To me, sustainability means caring for the land so it can support future generations. Farmers are deeply connected to their land, and our goal is always to leave it better than we found it.” These efforts across more than 270,000 US soybean farms support the verified sustainable status of US soybeans and contribute to a lower carbon footprint for the ingredients they become. Reliable supply, from field to formula US farmers are harvesting an estimated 85.4 million acres of soybeans, up 5% from 2025. This broad growing base supports a reliable supply of soy protein, soybean oil and specialty soybeans. Identity-preserved and non-GMO soybeans for food use are grown from North Dakota to Arkansas and Virginia, providing access to diverse varieties while helping mitigate weather-related supply concerns. The Specialty Soy Database features nearly 500 varieties, allowing buyers and R&D teams to search for specific protein, oil and other attributes. Looking for a specific soybean variety? Explore the Specialty US Soy Database. Where did the ingredient begin? Before soy protein becomes part of a beverage, nutrition bar or plant-based food, it begins as a soybean rooted in the soil. That connection matters. Soybeans naturally provide all nine essential amino acids, making soy protein a complete, high-quality plant protein. For formulators, that nutritional foundation comes with practical functionality, including emulsification, moisture retention and neutral flavor. Choosing US Soy connects those benefits to a crop grown with care for the soil and land – bringing nutrition, functionality, reliable supply and verified sustainability together in one ingredient. Carry the story to the package For companies using ingredients derived from US soybeans, the Sustainable US Soy label provides a way to carry that story from the farm to the finished product. Available at no cost to qualifying international companies, the label communicates responsible sourcing and environmental stewardship to consumers. More than 1,200 products worldwide now feature the label. Qualifying products must contain: • Soy food and oil products: At least 60% verified sustainable US Soy •Whole soybean products: At least 90% verified sustainable US Soy Ready to connect your product to the farmers and sustainable practices behind US Soy? Contact USSEC to learn how to license the Sustainable US Soy label.

McCain Foods has entered into an agreement to acquire Falcon Agrifriz Foods’ frozen potato processing business in Gujarat, India. The acquisition will add a modern, purpose-built processing facility to McCain’s existing operations in Mehsana, Gujarat, strengthening its production network and supporting growing demand for frozen potato products in domestic and international markets. Falcon Agrifriz operates a fully automated facility producing a range of frozen potato products. The business employs more than 450 people and works with over 1,000 farmers across Gujarat. McCain said the addition of the facility would provide greater flexibility across its manufacturing network and strengthen its ability to serve customers in India and key export markets. Pierre Danet, regional president, Asia Pacific and South Africa at McCain Foods, said: “India continues to be a priority growth market for McCain Foods. This acquisition reflects our confidence in the Indian market and builds on nearly three decades of continued investment in our people, local operations and agricultural partnerships.” He added: “By strengthening our manufacturing network, we will be better positioned to grow alongside our customers, growers and communities for the long term.” McCain entered the Indian market in 1998 and has since expanded its operations to employ more than 940 people directly, while partnering with over 2,500 farmers across the country. The proposed acquisition follows the completion of a CAD 135 million (approx. $94.7 million) expansion of McCain’s existing Gujarat operations, which created 110 full-time positions and 150 contract roles. Parthajeet Patnaik, vice chairman of Falcon Agrifriz, highlighted: “We are proud of the modern, fully automated processing facility we have built at Falcon Agrifriz in less than two years, and especially proud of the talented employees and growers who have helped bring it to life". Manish Tibrewal, director and CEO of Falcon Agrifriz, said the agreement would allow the business to build on its existing operations and capitalise on growth opportunities in India's frozen food market. Following completion, McCain plans to integrate Falcon Agrifriz's employees and farming partners into its wider Indian network. Aditya Krishna, managing director of McCain Foods India, said: “Our success in India has been built alongside our people, growers, customers and communities. We look forward to welcoming Falcon employees and growers to the McCain network and continuing to create local employment opportunities and support regional industrial development as we enter the next phase of our long-term growth in India.” The transaction remains subject to customary closing conditions. Financial terms have not been disclosed. Top image: © McCain Foods

Yorkshire-based food brand Heck! is expanding into mealtime solutions with the launch of a new Easy Mince range, introducing three products designed to simplify the preparation of popular family meals. Rolling out at Tesco, Asda and Ocado this month, the range comprises Easy Beef & Pork Bolognese Mince, Easy Beef Cottage Pie Mince and Easy Chicken Chilli Con Carne Mince. Priced at £6 per 500g, the products combine pre-prepared, seasoned meat and vegetables to give consumers a head start on cooking, requiring just a small number of additional store cupboard ingredients. The launch marks a category extension for Heck!, which has built its core range around sausages, burgers and meatballs. By moving into meal-building solutions, the brand is seeking to differentiate itself in the mince category while addressing demand for convenient home-cooking options. Each product is designed around a familiar family favourite. The Beef & Pork Bolognese combines seasoned meat with lentils, tomato and herbs, while the Beef Cottage Pie offers a filling made with British beef, peas, carrots, onion and tomato purée. The Chicken Chilli Con Carne combines chicken breast and thigh with red pepper, kidney beans, onion, seasoning and spices. The range reflects an opportunity for brands to add convenience and inspiration to staple ingredients. Although mince remains a versatile and cost-effective protein, shoppers must still plan meals, source additional ingredients and undertake preparation before cooking. Heck! co-founder Jamie Keeble said: “Mince is one of the most versatile and cost-effective proteins, but shoppers still need to decide what to make with it and then buy, prepare and measure everything else. With Easy Mince, we’re giving consumers a head start on meals they already know and love, helping remove the hassle from midweek cooking without sacrificing the experience of making dinner from scratch.” All three products are high in protein and gluten-free, and use lean cuts of meat, in line with the brand’s established focus on protein-led products. Distribution varies by SKU. Easy Beef & Pork Bolognese Mince will be available through Tesco, Asda and Ocado; Easy Chicken Chilli Con Carne Mince through Asda and Ocado; and Easy Beef Cottage Pie Mince through Tesco.

Global snacking company Pladis has expanded its rainwater harvesting technology at its Ashby-de-la-Zouch logistics site in Leicestershire, with the new system expected to reduce water usage at its second distribution centre by 25%. The installation follows the success of a similar system introduced at the site's main distribution centre in 2024, which has reduced mains water consumption by 50% and saved 2.5 million litres of mains water over the past year. The technology captures and reuses rainwater for non-potable applications, including bathroom facilities, reducing the amount of mains water required for day-to-day warehouse operations. Pladis has committed a five-figure investment to expand the technology across the site. The project was installed by East Midlands-based company CDPS and led by the site's ECO team, which brings together employees from across the business to identify opportunities to improve sustainability. Stewart McCollam, health and safety manager at Pladis UK&I's Ashby-de-la-Zouch logistics site, said: “Achieving a 50% reduction in mains water use so far is a fantastic result and shows the impact of practical changes across our operations. The system has given us a more efficient way to manage water use and provided a strong case for introducing the technology at our second warehouse." The expanded system is expected to deliver a 25% reduction in water usage at the second distribution centre once fully established. The two distribution centres play a key role in supplying pladis brands, including McVitie's and Jacob's, to retailers across the UK. Together, the facilities hold around 90,000 pallets and dispatch products to major retail customers. The investment forms part of Pladis' ongoing efforts to improve resource efficiency across its logistics operations, building on the results of its initial rainwater harvesting installation to reduce reliance on mains water.

Tate & Lyle and BioHarvest Sciences have reported progress on their collaboration to develop ‘next-generation’ plant-based sweeteners, confirming that BioHarvest’s Botanical Synthesis platform can produce their targeted sweetening solution. The partnership between the two companies was announced in late 2024, aiming to address demand for sustainable and healthy plant-derived sweeteners that can be used to enhance taste in sugar-reduced and sugar-free food and beverage products. It was expanded earlier this year, with the scope broadened to include multiple plant-based sweetener molecules. Now, the latest milestone marks continued progress in the collaboration, with development activities continuing to advance in line with expectations. BioHarvest’s Botanical Synthesis platform, based on plant cell cultivation technology, can reduce the industry’s reliance on traditional agricultural extraction for botanicals, aligning with both companies’ sustainability goals and the ambitions of the broader food and beverage industry. The approach could also improve consistency and supply reliability, while reducing some of the time, labour and natural resources required to produce certain ingredients. Susanna Palatucci, vice president of commercial innovation and strategy at Tate & Lyle, said: “Different food and beverage categories demand different balances of taste, nutrition, cost and labelling, which is why building a broader toolbox of solutions matters”. “This milestone further bolsters the potential of BioHarvest’s Botanical Synthesis platform and the role new approaches to ingredient development could play in helping us meet those varied customer needs across our portfolio.”

Red Bull has expanded its flavoured energy drink portfolio with the launch of Glacier Edition, a new Frosted Raspberry variant available exclusively at Booker and Tesco from 12 October 2026. The full-sugar energy drink will initially be available through the two retailers ahead of a wider rollout planned for early 2027. The launch builds on growing demand for flavoured energy drinks, which have outperformed unflavoured variants over the past three years, according to data cited by Red Bull. It follows the introduction of the brand’s Winter Edition Pistachio and Berries in September. Red Bull Glacier Edition will be available in 250ml and 473ml cans, alongside a four-pack of 250ml cans. Recommended retail prices range from £1.75 for the price-marked 250ml can to £5.75 for the four-pack. The range includes a 250ml can priced at £1.80, a £1.75 price-marked version, a 473ml can at £2.85 and a £2.80 price-marked version. Red Bull said its Editions range has contributed to growth in the energy drinks category, with 60% of energy drinkers now aware of the portfolio. The company added that seasonal product launches have helped increase sales rates, creating opportunities for retailers to attract shoppers through new flavours and formats. The Glacier Edition launch aims to capitalise on this momentum by giving consumers another flavour option while offering retailers a range of pack sizes and price points. Red Bull Energy Drink is available in 177 countries worldwide, according to the company.

US farmer-owned dairy cooperative Organic Valley has expanded its creamer portfolio with the launch of a new limited-edition maple cream-flavoured creamer. Available from October 2026 until June 2027, the new product joins the company's existing dairy-based French Vanilla and Sweet Cream creamers, alongside its oat-based range, which includes French Vanilla, Caramel and Cinnamon Spice varieties. Made with pasture-raised organic dairy, the new lactose-free creamer offers a maple flavour and creamy texture. According to Organic Valley, the product contains 40% less sugar than the leading creamer brand and is free from artificial sweeteners and stabilisers such as gellan gum. Laurie Drake, vice president of marketing at Organic Valley, said: "Made with organic dairy and inspired by the rich, comforting flavour of maple, our newest creamer brings a delicious, seasonal twist to help consumers elevate their everyday coffee experience". "We're always exploring ways to pair organic dairy with new flavors, and our new maple cream-flavoured creamer captures the cosy flavours people crave during the cooler months while delivering the trusted quality and great taste Organic Valley fans expect from our brand." Like the company's other dairy-based flavoured creamers, the new product is made using milk from pasture-raised cows raised without antibiotics or synthetic hormones. Organic Valley also states that its dairy production avoids the use of GMOs and toxic pesticides. The new product is available in a 32oz carton, with an SRP of $5.99.

Spanish food group Grupo Fuertes has acquired Nutrave, a poultry processing company based in Bargas, Toledo, as it continues to expand its presence in the chicken market. Nutrave specialises in the processing, supply and distribution of chicken and hen meat, alongside a range of processed poultry products. The company operates an integrated production model, overseeing the entire process from feed production and egg incubation through to bird processing. The acquisition is intended to strengthen Grupo Fuertes’ position in the poultry sector, a strategic category for the business, while supporting greater control and traceability across its production chain. Grupo Fuertes said its integrated approach underpins its commitment to quality, food safety and animal welfare. As part of the transaction, Nutrave’s three founding families will remain shareholders and support the Fuertes family throughout the transition. Grupo Fuertes also plans to retain all Nutrave employees, building on the company’s existing workforce and expertise. The group intends to follow a management model similar to those implemented in its previous acquisitions within the sector. The deal comes amid a wave of consolidation in Spain’s poultry industry, with several major international operators acquiring domestic chicken businesses in recent months. Three of Spain’s ten largest poultry operators are now foreign-owned, according to Grupo Fuertes. Earlier this year, Grupo Fuertes entered the chicken sector through the acquisition of family-owned companies Tolvasa and Paasa, both based in Albacete. The move formed part of its strategy to expand through the poultry industry. The Nutrave acquisition builds on that investment, further establishing Grupo Fuertes’ presence in the Spanish chicken market while maintaining a focus on integrated production and family-business ownership.