ADM has announced the launch of eight new plant-based protein ingredients across North America and Europe, as the company strengthens its position in the alternative protein market. The new additions to ADM’s ProFam and Arcon portfolios span soy protein isolates, concentrates and pea-based ingredients designed for applications including beverages, dairy alternatives, meat products, bakery and plant-based foods. The launches come amid continued global demand for diversified protein sources, with ADM citing proprietary consumer research showing that 66% of consumers are looking to increase their protein intake and 86% believe it is healthier to obtain protein from a variety of sources. Greg Dodson, vice president of protein for North America at ADM, said: “Protein is one of the most dynamic areas of nutrition with consumers now asking for more variety, functionality and choices than ever before.” Among the new launches is ProFam 883, a soy protein isolate formulated for protein-rich beverages and powders, offering clean taste and high solubility. ProFam 894 is targeted at dairy alternative applications, including Greek-style yogurt alternatives and drinks. ADM has also introduced several functional soy protein concentrates under its Arcon range. Arcon IH has been developed for processed meat applications, while Arcon SB and Arcon 412 are designed to support texture, juiciness and yield optimisation across sausages, meatballs, deli meats and chicken. In addition, the company unveiled a new pea flour ingredient positioned as allergen-friendly, gluten-free and non-GMO. ADM said the ingredient delivers neutral flavour and colour while providing fibre functionality for applications including batters, breading, cereal and baked goods. “With new ingredient introductions and expanding capabilities in facilities across the globe, ADM is uniquely positioned to not only meet that demand at scale but to also shape the future of protein innovation,” Dodson continued. For the European market, ADM launched European-sourced Arcon R and Arcon T soy protein concentrates, targeting meat alternatives, hybrid products and extender applications. The announcement reflects ADM's broader strategy to expand plant-based capabilities across key global regions. The company’s protein innovation network includes facilities in the US, as well as the Netherlands, Serbia and Brazil. Tony Payne senior director, creation, design and development at ADM, said: "By expanding our protein portfolio, we're giving customers more precise, functional solutions that will perform across a wide range of applications. This is about delivering choice, and giving consumers access to protein sources that are backed by decades of plant-based expertise and global innovation.” ADM’s history in plant proteins dates back to the 1960s, when the company introduced the first textured vegetable protein. Today, the company continues to focus on soy and pea protein developments as manufacturers increasingly seek ingredients that can improve taste and texture while supporting regional sourcing.

Rodda’s is investing £6 million in a new cottage cheese production facility at its Scorrier creamery in Cornwall. The new state-of-the-art facility is currently entering its final commissioning phase and will house specialist cottage cheese manufacturing equipment alongside Rodda’s existing operations. Once fully operational, the site is expected to produce up to 4,000 tonnes of cottage cheese annually and create up to 20 new skilled jobs in the region. The investment comes as the UK cottage cheese category experiences rapid growth, driven by changing dietary habits and increasing consumer interest in protein-rich, natural dairy products. According to Worldpanel by Numerator data for the 52 weeks ending 28 December 2025, UK cottage cheese market spend increased by 41.9% to £102.2 million, while purchase volumes rose 28.1% to 25.6 million kilograms. Additional data from NIQ Homescan POD shows monthly UK cottage cheese sales volumes grew by approximately 88% between early 2023 and December 2025, prompting manufacturers to increase production capacity to keep pace with supermarket demand. Rodda’s said the new facility will position the company among a small number of dedicated cottage cheese manufacturers in the UK, strengthening domestic dairy production capacity while enabling the business to diversify its product portfolio for major retailers. The move also supports Rodda’s wider operational efficiency and sustainability ambitions. The company processes around 61 million litres of milk annually, with only around 7% historically used for its flagship clotted cream production. Much of the resulting skimmed milk has traditionally been sold back into the commodity market. By manufacturing cottage cheese on site, Rodda’s aims to utilise more of its milk intake in value-added dairy products, improving overall yield and creating additional returns across its supply chain. Talking about the rise in popularity of cottage cheese and the new investment, Nicholas Rodda, managing director of Rodda’s, said: "This facility allows us to respond to that demand while getting more value from every litre of milk we buy from our farming families. This more efficient use of our milk intake will not only support farmgate returns, but also provide more predictable demand for farming families in the Rodda’s supply chain, and strengthen domestic food production resilience.” he project will introduce new automation technologies and production processes at the Scorrier site, while also supporting workforce development through upskilling programmes and technical dairy manufacturing roles. The investment has received £500,000 in support from the UK Government through the UK Shared Prosperity Fund, allocated by Cornwall Council via the Cornwall and Isles of Scilly Good Growth Programme. Production at the new facility is expected to begin this summer, while Rodda’s existing creamery operations, including clotted cream, butter and speciality milk production, will continue as normal.

French anti-fraud officers have raided Perrier bottling and laboratory sites owned by Nestlé as part of an investigation linked to allegations surrounding the treatment of natural mineral water in France. The raids were carried out yesterday, 19 May, at two of its water facilities in Vergèze, southern France, where Perrier is bottled, as well as at a laboratory in the Vosges mountains. A Nestlé Waters spokesperson told FoodBev: “Unannounced inspections were carried out at two of Nestlé Waters’ sites in France on 19 May. We continue to cooperate fully with the authorities involved.” According to Reuters, the raids form part of an investigation launched after a consumer group filed a complaint with the Paris prosecutor alleging “deceit”. French broadcaster Radio France first reported the development. Perrier and several other mineral water brands have faced scrutiny since French media reports in 2024 alleged that producers had used water treatment methods intended to prevent contamination, potentially conflicting with regulations governing products labelled as natural mineral water. A French court rejected a separate consumer group case against Perrier in late 2025.

Valio has announced plans to relocate production from its Oulu factory to facilities in Riihimäki, Jyväskylä and Joensuu as part of a broader effort to improve operational efficiency and competitiveness. If implemented, the proposal would result in the closure of production operations at the Oulu site, although the distribution warehouse and several support functions, including sales operations, would remain at the premises. The company said the move is being driven by rising operating costs and declining production volumes at the Oulu facility. By concentrating manufacturing activities at other sites, Valio aims to strengthen production efficiency, profitability and long-term competitiveness in line with its corporate strategy. Change negotiations concerning the proposed production transfer are scheduled to begin on 25 May 2026 and will involve 264 employees at the Oulu factory. According to current plans, up to 140 positions could be affected. The negotiations, based on production-related, economic and operational reorganisation grounds, are expected to last three weeks. Juha Penttilä, Executive Vice President, Operations at Valio, said: “With the planned transfer of Oulu factory’s production, we aim to improve Valio’s production efficiency, profitability and competitiveness. With profitable and competitive business, we ensure the vitality of our owners, i.e. Finnish dairy farms, also in the future, and secure the continuity of domestic food production.” Under the current proposal, production activities at the Oulu factory would be phased out by the end of the first half of 2028. Valio emphasised that no final decisions have yet been made. Penttilä added that the company intends to manage the process responsibly and support affected employees where possible, including offering open positions at other Valio locations if the restructuring moves forward. The Oulu factory currently employs around 300 people and manufactures a range of products including fresh dairy items, fermented milk products, plant-based semi-finished products and ice cream. Overall, Valio employs approximately 4,600 people, with around 4,000 based in Finland. The company is owned through cooperatives by roughly 3,000 Finnish dairy farmers.

UK plant-based F&B brand Bol is jumping on the booming matcha trend to launch Matcha Power Shake, the latest addition to its range of nutritionally complete drinks. The brand noted rising consumer appetite for matcha-led wellness products, with Mintel data showing that over half of 35-year-olds in the UK had consumed a matcha beverage in September 2025. Bol’s new SKU, launching initially as an online exclusive in June 2026, is made using Japanese matcha green tea powder along with 27g of plant protein, 10g fibre and no artificial additives or added sugar. Claiming to have delivered one of the UK’s first ready-to-drink matcha nutritionally complete shakes, Bol’s head of brand, Hollie Fox, added that the product also offers “the strongest nutrition claims of any other matcha protein RTD”. “Matcha has become far more than a trend – it now represents a modern, balanced lifestyle centred around wellness, energy and feel-good habits. Its naturally sustained energy profile makes it a perfect fit for our Power Shake range: designed to deliver convenient, complete nutrition using real food ingredients.” The new addition joins Bol’s existing range of Power Shakes, which includes chocolate, blueberry, banana, strawberry and vanilla flavours among its line-up. The range was first launched in March 2024 and is available at major retailers including Tesco, M&S, Co-op, Ocado, WHSmith and Amazon.

McVitie’s is broadening its sweet biscuit portfolio with the launch of two new additions to its Jammy’s range: Jammy’s Raspberry Flavour and Jammy’s Apple Flavour biscuits. Designed to tap into demand for fruity, flavour-led snacking, the new variants combine a light, crumbly biscuit dusted with icing sugar with a soft jam-filled centre. The Raspberry Flavour biscuits deliver bright and tangy berry notes, while the Apple Flavour variant offers a crisp and zesty taste profile aimed at consumers seeking a fresher flavour option. Bethan Ashman, brand manager at Pladis UK&I, said: “We’re excited to introduce Jammy’s Raspberry and Apple flavour to our growing biscuit range. These biscuits are a fun, flavour-packed option, perfect for lunchboxes, sharing or on-the-go snacking.” The launches form part of McVitie’s ongoing innovation strategy within the everyday biscuits category, as brands continue to focus on accessible indulgence and portable snacking formats. McVitie’s Jammy’s Raspberry Flavour biscuits (136.5g, RRP £1) will be available in Iceland, B&M and Ocado from the week commencing 18 May, before rolling out across major UK retailers from the week commencing 6 June. McVitie’s Jammy’s Apple Flavour biscuits (136.5g, RRP £1) will launch across all major UK retailers from the week commencing 6 June.

Jimmy’s Iced Coffee has expanded its ready-to-drink coffee range with the launch of two new flavours: Vietnamese-inspired iced coffee and limited-edition cookie butter. The new products aim to tap into growing consumer demand for more indulgent and flavour-led iced coffee options, with the brand positioning the launches as a way for retailers to drive interest and premiumisation within the chilled coffee category. Inspired by the popularity of Vietnamese-style coffee drinks, the Vietnamese-inspired iced coffee offers a richer and creamier take on the brand’s existing recipe. Made with whole milk, the product is designed to deliver a thicker texture while retaining the smooth profile associated with the Jimmy’s range. Alongside it, the cookie butter variant combines cookie dough-style flavours with a buttery finish, targeting consumers seeking sweeter and more indulgent RTD coffee options. According to the company, the launches are intended to broaden consumption occasions throughout the day, from mid-morning refreshments to afternoon pick-me-ups. Jimmy’s cited research suggesting that 52% of shoppers are open to purchasing new and different chilled products. Carlsberg Britvic's managing director of Breakthrough Brands, Russell Goldman, said: “Vietnamese-inspired iced coffee offers a richer, sweeter take on the single-origin Rainforest Alliance coffee that our shoppers know and love, while our new Cookie Butter flavour brings another layer of indulgence to the range.” Jimmy’s Vietnamese-inspired iced coffee is available now in Waitrose in a 250ml can format with an RRP of £1.70. The Cookie Butter flavour is available in a 380ml format in Morrisons for £2.75, while the 250ml variant is stocked in Morrisons, Waitrose, Asda and Sainsbury’s at an RRP of £1.70.

Bakery brand New York Bakery has expanded its UK product portfolio with the launch of Legendary Burger Buns, introducing the increasingly popular potato bun format to the retail bakery aisle. The new range aims to capitalise on rising consumer demand for premium burger experiences at home, particularly as shoppers continue to trade up everyday meal occasions and seek restaurant-inspired products. Long associated with major US burger chains including Shake Shack and Smashburger, potato buns have gained popularity for their soft texture, light structure and ability to hold sauces and juices without breaking apart. According to the company, menu penetration of potato buns in the UK has increased by 33% over the past four years as the format gains traction beyond foodservice. Available initially in an Original variant, the Legendary Burger Buns are made with potato and designed to deliver what the company describes as a “soft, fluffy texture” alongside enhanced flavour retention for burgers and sandwich builds. Claire Kong, marketing director at New York Bakery, said: "Our Legendary Burger Buns respond to growing demand for premium, restaurant-quality bakery, as shoppers look to elevate at-home meal occasions. We’ve brought the iconic potato bun format into retail, combining its soft, fluffy texture and flavour-locking performance with the quality and authenticity consumers expect from New York Bakery.” New York Bakery said the buns are particularly suited to seasonal and social occasions such as summer BBQs and major sporting events, where at-home entertaining continues to remain strong. Each pack contains four pre-sliced buns and is HFSS compliant, vegan-friendly and free from artificial colours or flavourings. The Original Legendary Burger Buns will launch in Asda, Tesco and Ocado from June with a recommended retail price of £2.25.

Austrian equipment manufacturer Koenig has launched the Industrie Rex Evo EC, a dough dividing and rounding machine that applies the suction-dividing principle to high-volume industrial production for the first time. The machine handles a weight range of 28 g to 280 g (1-10 oz) within a single unit, with an output of up to 24,000 pieces per hour and a stated weight accuracy of ±1%, subject to dough type. Koenig describes this as the first time the suction-dividing principle has been incorporated into a system at this output level, a process the company describes as enabling gentle yet precise dough division. Operator complexity has been a clear focus in the design brief. The machine uses a 10-inch touch panel and a flexible changeover system intended to reduce training time and the margin for operator error. The control cabinet is integrated within the machine footprint, keeping the installation compact and freeing floor space in production environments where it is typically at a premium. Cleaning access built into the structure Hygiene access is addressed through what Koenig calls an Easy Clean Design: an open construction with large access panels and a deliberate physical separation between the drive and dough areas. The intention is to reduce downtime associated with cleaning routines and to support line availability in daily operation. The modular design uses quickly interchangeable components, allowing operators to switch between different product types and weight ranges without extended changeover periods. Koenig says the machine is suited to bakeries processing a wide variety of doughs where output consistency is critical across different SKUs. Specifications at a glance • Weight range: 28–280 g (1–10 oz) per piece • Maximum output: 24,000 pieces per hour • Weight accuracy: ±1% (dough dependent) • Control interface: 10-inch touch panel • Design principle: suction dividing • Hygiene feature: Easy Clean Design with separated drive and dough zones The Industrie Rex Evo EC sits within Koenig’s broader industrial product range. The Graz-based group, which was founded in 1966 and employs around 800 people across facilities in Austria, Germany, Italy, Hungary, Switzerland, Finland, the Netherlands, and the United States, has supplied bakery equipment for six decades.

Global dairy giant Arla Foods is deepening its investment in Australia through the acquisition of family-owned cottage cheese producer Brancourts. Announced on 20 May, the acquisition will be carried out through Arla Foods Mayer Australia (AFMA), Arla’s joint venture with Australian speciality food distributor Mayers Fine Food. The deal also includes plans to substantially expand Brancourts’ local production capacity. The move gives Arla an established manufacturing platform in Australia and positions the company to broaden its presence beyond its existing strengths in butter and speciality cheese. Arla’s brands Lurpak and Castello already hold strong positions in the Australian market. Lillie Li Valeur, executive vice president of Arla International, said: “The acquisition of Brancourts allows us to apply our global category expertise to unlock further growth in line with consumer needs." The transaction comes as cottage cheese experiences a resurgence globally, driven by demand for high-protein, versatile dairy products. According to Arla, the Australian cottage cheese category has recorded more than 40% year-on-year volume growth, making it the fastest-growing segment within cooking cheese. Mai Roberts, General Manager of AFMA, said: “By actively innovating the cottage cheese category, from product development to usage occasions, we are well-positioned to meet evolving consumer interests and accelerate growth in the market." Founded in 1895, Brancourts has operated for more than 130 years and is based in Hexham, New South Wales. The company produces cottage cheese, sour cream and sweetened condensed milk using locally sourced Australian milk. Julie Conradt, fourth-generation owner of Brancourts, said: "AFMA brings the ambition to invest in the future of the business while respecting the heritage, people and local relationships that have defined Brancourts for generations." The acquisition is expected to close within the coming weeks. Financial terms were not disclosed. Top image: © Brancourts

Biospringer by Lesaffre, a global player in the food fermentation space, has agreed to acquire selected intellectual property (IP) and technology of bacteria fermentation specialist PTX Food. The acquisition aims to accelerate Biospringer’s growth in the food ingredients market, unlocking new opportunities for the business beyond yeast fermentation. Announced today (20 May 2026), the deal will see Biospringer benefit from newly acquired expertise in fermented bacterial solutions and specialised technology. Combining this new knowledge with its existing industrial network will position Biospringer to accelerate the development of advanced, customer-centric offerings for the global food and beverage sector. PTX Food was founded in the US in 1972, as a manufacturer of fermented ingredients for a range of food and beverage applications. It was acquired by biotechnology group Biorigin, a subsidiary of Brazilian multinational Zilor, in 2008. Last year, France-based Lesaffre announced a joint venture with Zilor, in which Lesffre acquired a 70% stake in Biorigin. The JV aimed to leverage Biospringer and Biorigin’s complementary capabilities to enhance yeast derivative and savour ingredient solutions for food and feed markets. Biospringer’s acquisition includes selected PTX assets, specifically relating to the Bioenhance product line. The company’s next step will be to transfer the technology and equipment to its global production plant network. Producing fermentation-based ingredients across taste, texture, nutrition and preservation, Biospringer co-creates tailored solutions with customers around the world, with a footprint spanning Europe, Brazil, North America and China. Carmen Arruda, Biospringer general manager, said: “This acquisition is fully aligned with our commitment to delivering game-changing products that make a positive impact”. “From ingredient innovation to biotech platforms, from tradition to transformation, Biospringer is poised to be a key player in the industry, leveraging our robust global footprint and strong local collaborations to bring groundbreaking ideas to market and solidify our role as a trusted partner in the pursuit of a more sustainable and nourishing future.”

Scottish bakery brand Walker’s Shortbread is entering the indulgent snacking category with the launch of Wee Chunkies, a new heatable shortbread format designed to capitalise on growing demand for premium shareable treats and evening snacking occasions. The new product line marks a format innovation for the 128-year-old family-owned business combing the company’s traditional all-butter shortbread recipe with chunky inclusions in bite-sized pieces packaged in resealable sharing tubs. Available in two varieties, Triple Chocolate and Chocolate & Caramel, the products are designed to be gently reheated at home to recreate the aroma and texture of freshly baked shortbread. The launch reflects broader momentum in the sweet biscuits and indulgent snacking categories as brands increasingly target consumers seeking convenient ‘treats for tonight’ purchases and at-home sharing experiences. According to the company, shopper missions centred around immediate indulgence and evening treats have grown by more than 7.5% over the past year. Walker’s said the format also performed strongly among younger consumers, with 73% of shoppers aged 18 to 34 responding positively to the product. Bryony Walker, commercial director at Walker’s Shortbread, said: “For Wee Chunkies, we’ve used our 128-year-old family recipe as the base for this perfect bite-sized treat with generous indulgent additions like caramel and chocolate.” The company is positioning the product around social and casual consumption occasions, including picnics and relaxed evenings at home. The resealable tub format is intended to support portability and sharing while delivering stronger shelf visibility. The Triple Chocolate variety combines milk and dark chocolate inclusions within crumbly shortbread bits, while Chocolate & Caramel incorporates caramel pockets and Belgian chocolate pieces. Wee Chunkies are available at Waitrose and will launch in Sainsbury’s beginning 24 May with a recommended retail price of £2.50.