Crop design company NuCicer has announced the launch of Nuchi, a new variety of high-protein chickpeas designed for clean-label food formulation. Nuchi (named from the combination of ‘new’ and ‘chickpea’) is a result of foundational plant genetics research accelerated by NuCicer’s AI-led genomic modelling and speed-breeding technology. By mining the natural diversity of ancient wild varieties, NuCicer has developed a non-GMO ingredient claimed to outperform conventional chickpeas across nutritional profile, functionality and flavour. According to US-based NuCicer, the chickpea variant delivers 50% more protein and 25% less fat than a traditional chickpea. This improved protein-to-fat ratio eliminates the costly defatting step in chickpea protein processing. Additionally, the solution offers a mild, naturally neutral flavour that reduces the need for masking agents, NuCicer said. It is versatile across a wide range of applications, with performance validated across formats such as crackers, pancakes, waffles, pasta, snacks and cereals. Nuchi is available in four formats: high-protein flour, low-fat flour, protein concentrate, and protein isolate. All solutions are gluten-free and high in fibre. The ingredient is also compatible with existing pea protein processing infrastructure, reducing capital investment for manufacturers. NuCicer’s speed-breeding platform runs five generations of chickpea per year, compressing a decade of traditional breeding into four years or less. The platform enables NuCicer to bring new crop varieties to market faster than conventional breeding programmes and to address complex, multi-gene traits that gene editing and market-assisted selection cannot reach. The chickpeas are grown by partner growers across North America, with 10,000 acres planted in 2026. As a legume, they draw nitrogen from the air and replenish soil nitrogen, reducing fertiliser needs while lowering costs and environmental impact. NuCicer announced a partnership with grain specialist Stricks Ag in March to scale the high-protein chickpeas through Stricks Ag’s production and processing network. NuCicer noted the agronomic advantage as fertiliser prices remain high due to global supply disruptions. Meanwhile, whey protein prices have risen by more than 50% since January 2026 according to DCI Market Intelligence, driving demand for alternatives. Grand View Research projects the global protein ingredients market to hit $84 billion by 2033, with plant-based protein as its fastest-growing segment. Kathryn Cook, co-founder and CEO of NuCicer, said: “The food industry has spent years processing around the limitations of standard chickpeas and compensating for what it couldn’t deliver. We tapped into the natural genetic potential of this crop to create a better starting ingredient. Better food starts with better crops.”

Global snacking brand Pladis is extending its McVitie’s Hobnobs range with the launch of McVitie’s Hobnobs Oaty Snaps. Available in two flavours, Vanilla and Caramel, nHFSS McVitie’s Hobnobs Oaty Snaps are made with 100% wholegrain oats and are high in fibre. Both flavours are ideal for everyday tea break moments and are crafted to pair perfectly with a cup of tea. Annalisa Fanali, marketing manager, Pladis UK&I, said: “We are excited to launch Hobnobs Oaty Snaps at a time when fibre continues to be a focus for British consumers, with many people not getting enough fibre in their daily diets.” McVitie's Hobnobs Oaty Snaps combine Hobnobs' signature oaty goodness with a satisfying, snappy crunch. Hobnobs Oaty Snaps Vanilla offers a light and delicious biscuit break, while the Caramel variant brings a rich, golden sweetness. “Inspired by our much-loved oaty heritage, we've created a deliciously crisp biscuit that's rectangular rather than round, so it’s even easier to dunk in a cup of tea or favourite beverage,” Fanali continued. McVitie’s Hobnobs Oaty Snaps (167g, RRP £1.49) are rolling out now across multiple retailers and discounters.

Atelier Expressions, the premium lifestyle investment platform of TVS VENU, has agreed to acquire a majority stake in New Delhi-based luxury mithai producer Khoya, as it continues to expand its portfolio of premium artisanal food and lifestyle brands. The transaction, which remains subject to customary closing conditions, is expected to be completed by the end of August 2026. Financial terms of the deal were not disclosed. Founded in 2016 by Sid Mathur, Khoya has established itself as a premium confectionery brand by modernising traditional Indian mithai while preserving its cultural heritage. The company offers a portfolio spanning handcrafted mithai, chikki, mukhwas and savoury snacks, selling through its own digital channels and select retail outlets in Delhi. Despite the change in ownership, founder Mathur will retain full operational responsibility for the business, supported by the existing management team. The acquisition aligns with Atelier Expressions' strategy of investing in artisanal brands that combine strong cultural heritage with long-term growth potential. The platform seeks to support businesses in scaling while maintaining the authenticity and craftsmanship that underpin their identity. Tara Venu, executive director of Atelier Expressions, said: "Sid has reimagined one of India's oldest culinary traditions for a new generation of consumers while staying true to what makes it special. That ability to respect tradition while building a contemporary brand is exactly what attracts us to businesses like Khoya." Mathur said the partnership would support Khoya's next phase of growth by expanding its footprint across India and creating opportunities for new collaborations. "This partnership with Atelier Expressions offers a tremendous opportunity to scale our presence across India, explore new collaborations and elevate Khoya to greater success," he said. "Khoya was created from a belief that Indian mithai deserves the same care, creativity and attention to detail as the world's finest luxury food brands. As we considered the next chapter for Khoya, we wanted a partner who shares our belief in quality and long-term brand building." Mathur developed the Khoya concept alongside food historians and academics to present a more contemporary interpretation of India's traditional confectionery. Before launching the business, he worked with India's Impresario Group, contributing to the development of restaurant brands including Smoke House Deli and Social, before founding food consultancy Secret Ingredient. The deal also strengthens Atelier Expressions' growing portfolio of luxury heritage brands. Alongside Khoya, the platform owns French Limoges porcelain manufacturer J.L. Coquet, Dubai-based restaurant Khadak and London luxury motorcycle helmet brand Hedon. Backed by TVS VENU, Atelier Expressions focuses on acquiring and developing premium brands that blend craftsmanship, cultural heritage and contemporary consumer appeal. The addition of Khoya reflects increasing investor interest in premium food businesses that are elevating traditional products for modern domestic and international markets, as demand grows for authentic, high-quality gifting and indulgence categories.

Suntory PepsiCo Vietnam Beverage has inaugurated its ‘largest and most advanced’ manufacturing facility in Asia, located in Tay Ninh, Vietnam. Opened on 10 July 2026, the company (a joint venture of beverage giants Suntory Japan and US-based PepsiCo) has made an investment of $300 million into the facility – its sixth manufacturing hub in the country. In a statement announcing the launch, Suntory PepsiCo said the milestone marks a key step forward in its growth journey and reflects its long-term commitment to building a ‘future-ready,’ technology-driven and sustainable business. The site is equipped with end-to-end automation and smart manufacturing systems across its operations, aiming to help the company serve customers faster and more efficiently. It includes Suntory PepsiCo’s first fully automated warehouse in Vietnam and the region, designed to boost safety, responsiveness and operational efficiency. Additionally, the LEED Gold-certified plant has been built with a sustainability-focused approach across operations, utilising biomass steam systems, solar energy, water reuse and zero-waste-to-landfill initiatives.

Brown-Forman has announced that president and chief executive officer Lawson Whiting will retire after nearly 30 years with the spirits company. Lawson Whiting Whiting will remain in his position until a successor is appointed. Brown-Forman’s board has begun a search considering both internal and external candidates, led by its Corporate Governance and Nominating Committee. Following the appointment, Whiting will remain available in an advisory capacity for a period to support the leadership transition. Whiting joined Brown-Forman in 1997 and became CEO in 2019. During his tenure, the company expanded the international presence of Jack Daniel’s, while Woodford Reserve and Old Forester recorded significant growth. Marshall B Farrer, chairman of Brown-Forman, said: “Lawson has been a steadfast steward of founder George Garvin Brown’s vision, leading this company through an era of macro challenges and change with a clear and consistent vision for building the most premium portfolio in the industry.” He added that Whiting would continue to oversee the company’s strategic and operational priorities during the search, including expanding its geographic reach, developing its brands and improving operational efficiency. Whiting commented: “It has been the privilege of a lifetime to lead Brown-Forman. From my earliest days with the company to my time as CEO, my tenure has been defined by the extraordinary people I have worked alongside.” "We are entering this transition from a position of strength. Brown-Forman has principled leadership, a foundation of iconic brands and a global team with immense depth and talent. I have every confidence that the succession process will surface the right leader for Brown-Forman’s next generation of growth, and I look forward to supporting a seamless handoff that ensures our momentum never wavers.”

Nestlé has brought together its Aero and Milkybar brands in a new confectionery range launching across the UK and Ireland. The range combines Aero’s aerated chocolate texture with Milkybar white chocolate. It includes a bubbly sharing bar and a sharing bag of bite-sized pieces. Produced at Nestlé’s factory in York, the products are available in selected stores now, with the full range set to roll out nationwide from August. Rachel Beaufoy, marketing manager at Nestlé, said: “We’re very excited to see fan reactions to the team-up of two of our classic brands. The iconic Milkybar white chocolate combined with the signature Aero bubbles is a duo we know fans will love.” The launch follows several recent additions to Nestlé’s confectionery portfolio, including Aero Caramel flavour bubbles, an Aero Pistachio flavour sharing bar and Milkybar Crunchy Pops.

Glacier has announced a €45 million investment programme to expand its production capacity, automation and product development capabilities across Europe. The private-label and co-manufactured ice cream producer will install two new production lines in Italy, targeting growing demand for fruit-based and lower-calorie frozen products. The first line will manufacture spiral ice lollies and fruit-coated sticks, doubling Glacier’s capacity across these formats. A second line will expand its water ice capabilities, increasing production speeds and enabling the manufacture of lollies containing up to seven flavour layers. Glacier will also invest in additional warehousing, automation and cooling infrastructure at its Langemark facility in Belgium. Further investment will increase the company’s capacity to produce bite-sized ice cream products. A new line will be capable of manufacturing 50,000 bites per hour, adding 220 million units to Glacier’s annual production capacity. According to the company, it currently produces more than half of Europe’s ice cream bites for retailers and brand owners. Glacier is also developing an innovation centre at its Cavriago site in Italy. Scheduled for completion by the end of 2026, the facility will allow customers to work with the company’s teams to develop, refine and test new products. The centre will include a multi-sensory kitchen and an interactive studio where customers can sample concepts and observe the product development process. Matt Frost, managing director at Glacier, said: “Consumer expectations of ice cream continue to evolve, with growing demand for premium products, exciting new formats and lighter, fruit-based options that don't compromise on enjoyment". “This investment strengthens our ability to respond to those trends, from expanding our fast-growing bites portfolio to creating more innovative water ice and extruded products.” Glacier said it would also consider selective acquisitions and partnerships as it seeks to expand its presence internationally.

Del Monte Corporation and natural ingredients specialist Treatt have partnered to launch a new range of fruit-derived extracts for beverage manufacturers, combining upcycled fruit ingredients with clean-label positioning to meet growing consumer demand for transparency and sustainability. The new portfolio includes pineapple, watermelon, mango and cantaloupe extracts, developed specifically for beverage applications. The ingredients combine Del Monte's premium fruit supply with Treatt's natural extraction technology to deliver authentic fruit flavour and consistent performance across a range of drinks. The extracts are produced using premium fruit materials generated during Del Monte's fresh-cut fruit processing operations that would not otherwise be used in finished products. By transforming these ingredients into high-value extracts, the collaboration aims to improve resource efficiency while creating additional value from the fruit supply chain. Deema Anani, chief commercial officer of the speciality ingredients division at Del Monte Corporation, said: "At Del Monte Corporation, we are continuously exploring new ways to maximise the value of every fruit we grow and source. This collaboration reflects how innovation and responsible sourcing can work hand in hand, creating high-quality fruit-derived ingredients that help our customers meet evolving consumer preferences." Treatt applied its proprietary extraction expertise to develop the range, which is designed to help beverage manufacturers formulate products with authentic fruit character while meeting increasing demand for recognisable, naturally sourced ingredients. Emma Bowles, group director of category and marketing at Treatt, said "This launch is about more than a new ingredient range. Consumers increasingly expect beverages to deliver authentic taste, recognisable ingredients and stronger sustainability credentials. By combining Del Monte's fruit supply with Treatt's natural extraction and ingredient expertise, we've created a range that helps brands meet all three demands without compromise." The collaboration follows Del Monte Corporation's continued expansion into value-added ingredients after the company rebranded from Fresh Del Monte Produce Inc. in June 2026, signalling a broader strategy focused on innovation and global brand growth beyond its traditional fresh produce business.

Inghams Group has made a strategic investment in Australian food technology start-up Just Meat Protein (JMP). The poultry producer announced it has invested A$1.05 million (approx. £544,244) in seed funding, acquiring a 10% equity stake in JMP. The investment also gives Inghams an exclusive first-right supply arrangement with the company across Australia. JMP is commercialising hydrolysed poultry protein technology developed by Australia's national science agency, CSIRO, under an exclusive worldwide licence. The company's proprietary process transforms chicken meat into premium powdered protein ingredients designed for applications in sports nutrition, functional foods and specialised nutrition products. According to Inghams' market research, the global sports nutrition market alone is valued at US $27 billion, with strong growth expected in the coming years. The company also sees opportunities in aged care nutrition, meal replacement products, protein-fortified mainstream foods and specialist sectors such as military and space nutrition. Ed Alexander, CEO and managing director of Inghams, said: "The investment in Just Meat Protein is precisely the kind of innovation-led, high-value adjacency we have been looking to establish and is strongly aligned to our strategy to maximise the value we generate from every bird we process. The investment allows us to secure an early and strategically advantaged position in a category we believe has significant growth ahead of it." As part of the agreement, Caroline Hayes, Inghams' chief growth officer, will join the JMP board, providing strategic oversight as the start-up advances the commercialisation of its technology. Just Meat Protein CEO and co-founder Ellie Whelan said: "A growing population, the rapid rise in GLP-1 use, and the shift towards more conscious consumers are all feeding a huge growth in demand for new protein sources." Whelan continued: "For us here at Just Meat Protein, to be able to solve for this problem through targeting low-value cuts is not only a commercial win, but a positive shift towards a more sustainable food system. We're excited to take this world-first technology to market with the support of our seed investors, including Inghams Group."

Royal FrieslandCampina has announced plans to reorganise its business structure from January 2027, combining its European retail activities and reshaping its international operations in a move designed to strengthen customer service, improve agility and enhance category management. The dairy cooperative said it intends to integrate the European retail activities currently housed within its Europe and Retail & Americas business groups, subject to employee participation procedures and works council consultation. The changes are scheduled to take effect on 1 January 2027. According to FrieslandCampina, the proposed integration will bring together its branded and private-label operations across Europe, enabling the company to serve customers more effectively while leveraging greater scale and expertise across the region. Jan Derck van Karnebeek, CEO of Royal FrieslandCampina, said: “With this step, we aim to organise our European activities in a simpler and more customer-centric way. By bringing our retail activities closer together, we can better serve customers, respond faster to market opportunities and make better use of our scale and expertise, while continuing to create value from member milk.” As part of the wider restructuring, FrieslandCampina also plans to transfer its Americas operating company from the Retail & Americas business group to the Middle East, Pakistan & Africa division. The move will create a newly named business group: Middle East, Pakistan, Africa & Americas. The changes will reduce FrieslandCampina’s business group structure from seven divisions to six. Under the proposed new structure, the Europe business group will continue to be led by Dustin Woodward, currently president Europe, while the newly expanded Middle East, Pakistan, Africa & Americas division will be headed by Tuncay Özgüner, currently president Retail & Americas. The company also confirmed that Ali Khan, currently president Middle East, Pakistan & Africa, has decided to retire. FrieslandCampina thanked Khan for his leadership and contribution to the business and wished him success in his retirement. The dairy group said further details regarding the organisational impact of the restructuring will be communicated at a later date. The proposed changes have been submitted to the works council for consultation as part of the formal decision-making process.

Suntory has launched a wetland restoration project with a local organisation in Mashiki Town, Kumamoto, Japan, aiming to improve biodiversity conservation and water replenishment. Under the initiative, approximately 3,000 square metres of abandoned rice paddies adjacent to Suntory Natural Water Sanctuary Aso will be restored as wetlands using water from a nearby forest stream. Suntory will install water management facilities and carry out site inspection, aiming to boost water replenishment by increasing the filtration into the ground. Meanwhile, the local organisation will oversee routine grass cutting and water level management. The restored wetland will be monitored to evaluate the project’s effectiveness, designed to help create habitats where amphibians, aquatic insects and other native wildlife can thrive. The Suntory Natural Water Sanctuary initiative currently spans 27 locations across 16 prefectures in Japan, covering more than 12,000 hectares of forest. It was established by the beverage producer in 2003, focusing on forest conservation and biodiversity work to advance water replenishment. The group has also worked with local governments and farmers in Mashiki Town on a winter-flooded paddies initiative since 2010, aiming to restore ecosystems across the watershed. Winter-flooded paddies is an agricultural practice in which fallow rice paddies are intentionally flooded during the winter season, expected to produce benefits such as groundwater recharge, improved soil fertility, enhanced biodiversity and weed suppression. The new wetland restoration project builds on this foundation to connect forests, farmlands and wetlands through an integrated approach aimed at generating positive biodiversity impacts. It aligns with Suntory’s Kumamoto Water Positive Action initiative, which began in 2025 in collaboration with local government, industry and academia. Through implementing ‘green infrastructure,’ this aims to promote ‘water positive,’ defined as offsetting or exceeding the negative impacts of land use change or water intake within a watershed by returning an equivalent or greater amount.

Australian biscuit brand Tim Tam is expanding its UK range with the launch of a limited-edition Strawberries & Cream flavour. Available for the summer only, the new product combines Tim Tam's signature crisp malted biscuits with a smooth strawberry cream filling, finished with a white chocolate coating. The launch is designed to tap into classic British summer occasions, from picnics and garden gatherings to afternoon tea, while building on the brand's growing popularity in the UK. Already sold in more than 40 countries, Tim Tam said the latest flavour reflects increasing consumer interest in premium biscuits, nostalgic flavour profiles and international snack brands. Francesca Reid, global brand lead at Tim Tam, said: "Tim Tam Strawberries & Cream is everything we love about summer in biscuit form, a fresh strawberry aroma, a velvety cream centre, all sandwiched between two iconic Tim Tam biscuits and wrapped in white choc." The limited-edition biscuits became available in Tesco and Ocado from 26 June 2026, with a wider rollout to Sainsbury's beginning 1 July 2026. Tim Tam Strawberries & Cream has a recommended retail price of £2.50 and will be available only while stocks last.