Diageo’s latest annual report for 2026 shows that the alcohol giant’s workforce has been reduced by more than 6%, or nearly 2,000 jobs, year-over-year. On a full-time equivalent basis, the report states that Diageo had an average of 27,972 employees worldwide on 30 June 2026. This figure marks a significant decrease from the 29,860 reported in 2025. The figures come amid a wider restructuring of Diageo’s operations, as the Guinness and Johnnie Walker maker aims to strengthen its performance, cut costs and enable reinvestment in future growth. Earlier this month, the company said it is targeting $1 billion in savings over the next three years from its work on its operating framework, as well as further work on the supply chain. The organisational changes come under the leadership of CEO Dave Lewis, appointed to the role in late 2025, effective from January 2026. Lewis replaced former CEO Debra Crew, who stepped down in July 2025 amid a turbulent period for the business, marked by economic uncertainty and sales declines. Having previously led significant restructuring programmes at major multinationals including Unilever and Tesco, Lewis has earned the nickname ‘Drastic Dave’ for his bold cost-cutting approaches during his nearly four-decade CPG career. He headed up Tesco as group CEO from 2014-2020, leading a major financial turnaround amid an accounting crisis for the supermarket chain. In June, FoodBev reported that approximately 150 job roles in Ireland could be impacted as part of Diageo’s ongoing operational changes. FoodBev has approached Diageo for comment on the latest workforce figures and for further information on any job cuts made as part of the ongoing restructuring.

Massachusetts-based baking manufacturer JSB Industries has acquired the crustless sandwich brand Fave’Wich from Gold Medal Bakery, expanding its portfolio and positioning the product for growth in the refrigerated grab-and-go category. The acquisition transfers ownership of the established Fave’Wich brand to JSB Industries while maintaining a longstanding relationship between the two family-owned Massachusetts companies. Under the new arrangement, Gold Medal Bakery will continue to manufacture the bread component used in Fave’Wich products. JSB said the transition will allow the company to build on the brand’s existing recognition while pursuing new opportunities for innovation and growth. A key part of the strategy will be repositioning Fave’Wich from an ambient product to a refrigerated offering. Scott Anderson, vice president of JSB Industries, said: “This acquisition represents an exciting step forward for JSB Industries as we continue to advance our strategic objectives, including the push for grab-and-go.” Anderson added that the company is focusing on making nut-free, healthier snacking for ‘fun, convenient and delicious’ for children and families. The addition of Fave’wich further expands JSB’s portfolio, which includes its flagship Muffin Town brand and a range of baked goods and peanut-free snacks distributed through retail and school lunch programmes across the US. Brian LeComte, president and COO of Gold Medal Bakery, said: “We found a new home for Fave’Wich. Another great family-owned and operated company will buy us. Our work will reach new heights, and we are excited to continue supporting Fave’Wich and our long-standing partnership with JSB in this new chapter.” The companies said the continued manufacturing partnership is intended to ensure consistency for existing customers as Fave’Wich enters its next phase of development. Founded in 1978 by Jack Anders, Chelsea, Massachusetts-based JSB Industries grew from a local sandwich shop into a national baking manufacturer. The family-operated business is managed day-to-day by Anderson’s sons, John, Scott and Brian. Gold Medal Bakery, based in Fall River, Massachusetts, a fourth-generation, family-owned commercial bakery with roots dating to 1912. The company produces breads, rolls, English muffins and speciality baked goods for retail, foodservice, convenience and other channels. With Fave’Wich joining the JSB portfolio, the company is betting on continued demand for convenient, family-focused snacking and grab-and-go products.

Ardagh Glass Packaging-Africa (AGP-A) CEO Paul Curnow has been appointed chairman of The Glass Recycling Company (TGRC), a South African organisation focused on increasing glass recovery and recycling rates. Paul Curnow Curnow succeeds Mike Arnold in the role, having also succeeded him as CEO of AGP-A. Ardagh was a founding member of TGRC and has worked with the organisation, industry partners and local communities to support glass recycling and circular economy initiatives in South Africa. The appointment forms part of Ardagh's wider sustainability strategy, including its Clearly Ardagh transformation programme, which focuses on reducing waste and improving resource efficiency. AGP-A said increasing its use of recycled glass, or cullet, remains central to these efforts. The company achieved a recycled content rate of 49% in 2023 and said Curnow's new role would support further collaboration across the industry. As part of the appointment, Curnow will also join the board of the Paper and Packaging Producer Responsibility Organisation Alliance, which brings together organisations working across South Africa's recycling sector. Curnow said: “Taking responsibility for our impact on the environment and ensuring our glass returns for re-use as a new bottle has always been important to me personally and, of course, for our business commercially". “Having partnered with the TGRC over the years in my role to grow recycling rates in South Africa, I am both proud and excited to now move on and play a broader industry role and serve as its chairman.” He added that glass's ability to be recycled repeatedly through local bottle-to-bottle systems would be important in supporting a more circular economy. He concluded: “I am passionate about working with our customers and industry partners to increase glass recovery rates, promote and inspire greater consumer awareness and unlock the full potential of a circular economy".

Thai dairy brand Dutchie has expanded its yogurt portfolio with the launch of Dutchie Cheesy Cheese Yogurt, a new product combining a savoury cheese-flavoured milk skin with a smooth, set yogurt base. The product targets consumers seeking cream cheese-inspired flavours and is designed to deliver a combination of contrasting textures in a single serving. Dutchie Cheesy Cheese Yogurt features two distinct layers. The upper milk skin layer delivers a rich, savoury cheese flavour with a smooth and creamy profile, while the set yoghurt layer provides a soft, smooth and springy texture. The product also contains probiotics, adding a functional element to the indulgent cheese-inspired proposition. Dutchie Cheesy Cheese Yogurt is currently available in Thailand through 7-Eleven stores.

Suomen Lantakaasu has inaugurated a new biogas plant in Nurmo, Finland, marking the country’s first industrial-scale facility for the production of liquefied biogas. The plant, located in South Ostrobothnia, is designed to process manure from local farms alongside agricultural and food industry by-products, converting these materials into renewable transport fuel and biofertilisers. The facility has an annual production capacity of approximately 100 gigawatt-hours (GWh) of liquefied biogas, equivalent to around 10 million litres of diesel. Liquefied biogas can be used as a fossil-free alternative to diesel, with its high energy density making it particularly suited to heavy-duty transport. More than 30,000 tonnes of manure have already been received from local farms. The plant is currently producing raw biogas, with liquefaction expected to begin later this autumn. The project brings together agriculture, food production and energy generation, with the aim of creating a circular ecosystem around locally available resources. Leena Helminen, CEO of Suomen Lantakaasu, said: “The completion of the Nurmo biogas plant marks a significant milestone for Suomen Lantakaasu. The project brings together food and energy production in a way that strengthens both security of supply and domestic renewable energy production.” According to Helminen, the development is also intended to create new business opportunities for Finnish agriculture while reducing reliance on fossil fuels. Valio, which is a partner in Suomen Lantakaasu, supplies manure from its dairy farms to the biogas operation. The resulting biofertilisers can then be returned to agriculture, supporting nutrient recycling while providing farmers with an additional route for managing manure. Tuomas Salusjärvi, executive vice president, Expansion Businesses and Renewal at Valio, said: “The project demonstrates how working together with farms can create solutions that strengthen the competitiveness of Finnish food production, improve nutrient recycling and generate renewable energy." The facility also processes by-products from the food industry, providing another route for converting organic materials into energy and nutrients rather than treating them as waste streams. The plant has been developed by Nurmon Bioenergia Oy, which is majority-owned by Suomen Lantakaasu, with Atria Finland as a minority shareholder. Suomen Lantakaasu is a joint venture between St1 Biokraft and Valio. The companies intend for the Nurmo facility to form part of a wider national biogas network. Suomen Lantakaasu has set a longer-term target of producing 1 terawatt-hour (TWh) of domestic renewable energy annually. The project has received €9.4 million in energy investment aid from Finland’s Ministry of Economic Affairs and Employment. A further €101,800 has been provided by the Ministry of the Environment for investment in the plant’s biofertiliser loading tank. With the plant now inaugurated, the next stage will be the start-up of liquefaction operations.

Chilean wine producer Morandé Wine Group has unveiled its latest innovation: a mid-strength cherry rosé-style wine for global markets, blending cherry wine with Sauvignon Blanc. The 7% cherry rosé is the first release under Morandé’s newly created Belle brand, sold as Belle Cherry via a retail listing at US independent wine retailer Total Wine & More. Described by the company as ‘smooth, fresh and juicy’ with ‘well-balanced sweetness,’ the rosé is crafted using fresh Chilean cherries and features a distinctive pale pink hue. The ‘intense’ cherry and red fruit aromas are complemented by ‘delicate’ citrus and floral notes, with a subtle bitterness and touch of spice, Morandé said. The fresh cherries are crushed and fermented to produce a cherry wine, which is then blended 50/50 with a Sauvignon Blanc base. José Ignacio Bascuñán, export director for Europe at Morandé Wine Group, noted that the company has observed growing interest in new flavours and moderate drinking occasions, presenting opportunities to bring something new to the category. “As the world’s largest exporter of fresh cherries, Chile has an abundance of high-quality fruit, making it a natural area for us to explore through new and innovative wine styles,” he added. “This new cherry rosé brings together Morandé’s innovative winemaking expertise with a fresh and approachable style at a mid-strength ABV.” Chile’s Subsecretariat for International Economic Relations reported in May 2026 that Chile accounted for 59.6% of global fresh cherry exports by value last year, worth approximately $3.49 billion. Morandé Wine Group is part of the Chilean Grape Group, which encompasses Morandé, concentrated grape juice specialist Jugos Chile, and bulk wine group Lourdes.

Reese’s Puffs has launched a new limited-edition cereal inspired by Reese’s PB+J Cups. Reese’s Puffs PB+J combines the cereal’s signature peanut butter and chocolate flavours with the taste of strawberry jelly. The product has been released in time for the back-to-school season and is positioned as a nostalgic take on the classic peanut butter and jelly combination. The launch follows the debut of Reese’s Puffs Dark Chocolate in 2025, which offered a richer variation on the brand’s original peanut butter and chocolate cereal.

According to a Reuters report, Diageo’s India unit, United Spirits, has agreed to reformulate several of its popular whisky and rum drinks in the country after regulators banned them in some states due to an alleged breach of flavouring rules. According to government sources cited by Reuters, who the media outlet said declined to be named, The Food Safety and Standards Authority of India (FSSAI) will agree to drop its ban on the understanding that Diageo will stop adding artificial whisky flavourings in whisky or rum flavourings in rum. The FSSAI alleges that the use of these alcohol flavours does not comply with regulations, allowing spirits producers to bypass proper ageing processes or the use of natural ingredients such as molasses, malt or grapes. The ban covered Diageo’s Antiquity Blue and Royal Challenge whisky made in Madhya Pradesh, and its McDowell's No. ​1 Celebration Matured XXX Rum made in Maharashtra. Reuters’ sources told reporters that the reformulation will be required to these brands made anywhere in India, not only the states where they were previously banned earlier this month. While Diageo moves toward reformulation, it has reportedly agreed to adjust front-of-pack labelling during the transition, clearly highlighting which flavourings have been added. FoodBev has approached Diageo for comment.

Storck is expanding its Riesen confectionery portfolio with the launch of Riesen Salted Peanut, a limited-edition variant combining the brand’s chewy toffee and dark chocolate with salted peanut. Launching across grocery, wholesale and impulse channels from 26 August 2026, the new 135g sharing bag targets growing consumer interest in sweet-and-salty flavour combinations. Riesen Salted Peanut brings together rich dark chocolate, chewy toffee and salted peanut in a new twist on the brand’s established recipe, while retaining its characteristic indulgent flavour profile. The launch comes as Storck looks to build on Riesen’s performance in the UK confectionery market. The brand is currently the UK’s No.2 toffee and fudge brand, with an annual value of £5.7 million and 5.8 million packs sold each year, according to Storck. Riesen has recorded 3.8% year-on-year value growth, while unit sales have increased by 2.4%. Buyer numbers have also risen by 18.7%, highlighting increased shopper penetration for the brand. Rebecca Robert, marketing director at Storck UK, said: “Sweet-and-salty flavour combinations continue to resonate strongly with consumers, and Riesen Salted Peanut brings that trend to life in a way that feels distinctive to the brand, combining rich dark chocolate and chewy toffee with a new salted peanut twist." Storck said the limited-edition SKU is intended to create additional interest in the confectionery aisle, encourage trial among existing and new shoppers, and provide retailers with a new product from an established brand. Riesen Salted Peanut will be available from 26 August in a 135g sharing bag, with a recommended retail price of £1.50. The product will be supplied in cases of 12.

Arla Foods Ingredients has completed an €8.3 million investment to electrify part of its production at the Danmark Protein plant in Videbæk, Denmark, cutting natural gas consumption and reducing CO2 emissions. The new heating system at Production Tower 4 is expected to reduce emissions by approximately 2,500 tonnes of CO2 annually – equivalent to the annual heating demand of around 900 households using natural gas. The investment forms part of Arla Foods Ingredients’ wider strategy to electrify production and reduce emissions associated with dairy ingredient manufacturing. At the Videbæk facility, whey is processed into a range of protein and dairy ingredients. Under the new system, Tower 4 can switch between heat supplied by the plant’s existing steam system and a new electric heater, reducing its reliance on gas. The company estimates that the tower will be able to operate entirely on renewable electricity for 23% of the time. Mogens Bøgh Pedersen, director of the Danmark Protein plant, said: “This is one of those investments where we simultaneously improve operational reliability, strengthen security of supply and reduce our climate impact. The fact that we can achieve such a large reduction through a single solution highlights the potential of electrifying our production.” The combination of steam and electric heating also gives Arla Foods Ingredients greater flexibility in how it consumes energy. The company said it will be able to increase electricity use when wind and solar generation drives prices down, while reducing consumption when electricity supply is tighter. The approach is intended to support the Danish power grid while creating a financial case for further electrification across the company’s production network. A second project is now being planned for Production Tower 5 at the Videbæk site. The existing gas heating system will similarly be replaced with a combined steam and electric heating solution. If the Tower 5 project proceeds as planned, the two investments are expected to deliver annual CO2 savings of up to 5,200 tonnes. This is equivalent to the annual heating consumption of approximately 1,900 households. Paul van Rooij, vice president of Supply Chain at Arla Foods Ingredients, said: “In addition to delivering substantial CO2e savings, this investment also represents a very strong business case. It is therefore a solution that we will naturally seek to scale across our other sites.” The Videbæk investment highlights the role electrification can play in reducing emissions from energy-intensive food and beverage processing, particularly where production currently relies on natural gas for high-temperature or process heating. For Arla Foods Ingredients, the project forms part of efforts to reduce the climate impact of its ingredient production while maintaining operational resilience and flexibility in energy consumption.

Beanstalk AgTech has launched Monsoon Ventures, a new Singapore-based venture studio aimed at commercialising agtech innovations designed to strengthen smallholder farming, environmental outcomes and food security across Southeast Asia. Backed by Enterprise Singapore (EnterpriseSG) and Rabo Foundation, the studio will initially focus on six markets – Vietnam, Indonesia, Thailand, Malaysia, the Philippines, and Singapore – with an initial investment of S$1.2 million (approx. £693,348.00). Monsoon Ventures aims to support up to eight ventures during its first two years, with ambitions to attract and deploy additional capital and build more than 30 scalable ventures over the next five years. The initiative has been established in response to the commercialisation gap facing agtech developers across the region. Southeast Asia is home to an estimated 100 million smallholder farmers, who are increasingly exposed to climate-related disruption, fluctuating input costs and fragmented supply chains. While technologies capable of improving farm resilience are being developed across the region, Beanstalk said many struggle to progress beyond proof of concept and reach farmers at commercial scale. Monsoon Ventures will seek to address this gap by combining investment with commercial expertise. The studio will recruit teams, identify routes to market across agricultural value chains and support ventures in securing further investment or strategic partnerships with regional agribusinesses. Justin Ahmed, director at Beanstalk AgTech, said: “In Southeast Asia, the challenges facing science commercialisation are even more magnified, which is exactly why we’re launching Monsoon Ventures here." Ahmed continued: “Breakthrough science for smallholder resilience in this region so often dies between proof-of-concept and commercial launch. Monsoon Ventures will bring the strategy, team, and capital to help innovation cross this chasm and reach the smallholders who need it.” The studio builds on Beanstalk’s experience operating the Drought Venture Studio in Australia. The company said that initiative helped innovators raise more than AU$22 million (approx. £11,483,560) and launch 15 commercial products over two years. Monsoon Ventures will use a blended finance model combining philanthropic, public and private capital. EnterpriseSG has provided foundational support, while Rabo Foundation has contributed catalytic capital to help develop solutions targeting smallholder resilience. The initiative forms part of Singapore’s ambition to strengthen its position as a regional hub for agrifood innovation and commercialisation. Sharon Tay, director of Food Manufacturing and Agri-Technology at Enterprise Singapore, “Strengthening regional food resilience requires more than breakthrough innovations – it requires a strong ecosystem that can translate promising ideas into solutions adopted at scale. Singapore is well positioned to play this role, drawing on our strengths as an innovation, financing and commercial translation hub for Southeast Asia.” Rabo Foundation said the venture studio model could provide agtech founders with the longer-term support required to develop commercially sustainable businesses. “Southeast Asia’s agtech landscape holds both enormous potential and persistent challenges,” said Bram Spann, regional lead Asia at Rabo Foundation. “Through this venture studio model, founders can access the structured, long-term support they need to iterate, validate, and build resilient business models.” For the food and agriculture sector, the initiative highlights the growing focus on moving agtech innovation beyond research and development and towards commercial deployment. By connecting technology developers with capital, agribusinesses and agricultural value chains, Monsoon Ventures aims to accelerate the adoption of solutions addressing productivity, climate resilience and resource efficiency. Beanstalk said it is now seeking conversations with funders and agribusinesses operating across Southeast Asia as it develops the studio's portfolio.

Jeff Dumbrell Following 365 Retail Markets’ acquisition of Cantaloupe, the combined business is bringing together payments, telemetry and connected-device capabilities with self-checkout, smart-store and retail management technology. The deal comes as unattended retail expands beyond traditional vending into micro markets, smart fridges, grab-and-go stores and other flexible formats across workplaces, hotels, healthcare facilities and transport hubs. Jeff Dumbrell, chief revenue officer at 365 Retail Markets, speaks to Refreshment about the rationale behind the acquisition, the priorities for integration and how data, AI and automation could shape the next phase of the sector. What was the strategic rationale behind 365 Retail Markets' acquisition of Cantaloupe, and why was this the right time to bring the two businesses together? The unattended retail market is changing quickly. Across Europe, operators are expanding beyond traditional vending into micro markets, smart stores, self-checkout and other flexible retail formats. Consumers expect convenient, frictionless shopping wherever they are, whether that's at work, in a hotel, on campus or in a transport hub. Operators need technology that gives them the flexibility to serve all of those environments. That's what bringing 365 Retail Markets and Cantaloupe together is all about. 365 has built strong expertise in self-service retail and software, while Cantaloupe brings leading payments, connected devices and telemetry capabilities. Together, we're giving operators a more robust set of tools that helps them grow, adapt and choose the right solution for each location. What are the immediate priorities as Cantaloupe is integrated into 365 Retail Markets? First and foremost, it's about our customers. They rely on our technology every day, so maintaining the reliability of our products and support is our top priority. At the same time, we're listening closely to customers to understand where we can create the most value by bringing the strengths of both companies together. This isn't about making big changes overnight. It's about combining the best of both businesses in a way that makes life easier for our customers. The acquisition combines Cantaloupe's payments, telemetry and device network with 365's self-checkout, smart-store and software capabilities. What new opportunities does this create for operators? Operators want more flexibility than ever before. They're serving a wider range of locations, and one retail format doesn't fit every environment anymore. A vending operator might be adding micro markets or smart coolers. A hotel may want 24/7 self-service for guests, while warehouses, hospitals and universities all have different needs. By bringing together payments, connected devices, software and self-service technology, operators get a much clearer view of their business. They can make better decisions around merchandising, replenishment and expansion based on real-time data. We're seeing that shift across Europe too. According to the European Vending & Coffee Service Association, micro markets grew by 38% last year and nearly 78% of vending machines now support cashless payments. That's a clear sign the market is moving towards more connected, digital retail experiences. How is the unattended retail market evolving beyond traditional vending and workplace micro markets? I think the biggest change is that unattended retail is no longer just about vending. Operators are using different formats depending on the location – from smart fridges in hotels to grab-and-go retail in hospitals, universities and transport hubs, or secure stores in manufacturing and logistics facilities. Consumers expect convenience wherever they are, while operators are looking for ways to overcome labour challenges and extend service without adding complexity. The conversation has shifted from 'which machine do I need?' to 'what's the right retail experience for this location?'. That's a much more exciting place for the industry to be. Which emerging locations or sectors present the strongest growth opportunities? Anywhere there's strong footfall and a need for convenient access to food, drinks or everyday essentials. Hotels, logistics centres and manufacturing sites are all growing because they often operate around the clock. Universities, healthcare, transport hubs and sports venues also present great opportunities to improve convenience and reduce queues. For me, it's less about the sector and more about solving a real operational challenge. If unattended retail makes life easier for consumers and operators, there's a good opportunity. What role will artificial intelligence and automation play in the combined company's technology strategy? AI has huge potential, but only if it solves real problems. Whether it's helping operators optimise stock, predict maintenance issues or improve product recognition in smart stores, AI should make running a business easier – not more complicated. The real opportunity is turning data into practical insights that help operators make faster, better decisions every day. As the business expands its payments, software and connected-device capabilities, how are you approaching cybersecurity and customer data protection? Security has to be built into everything we do. Our customers trust us with their businesses and payment transactions, so we're continuing to invest in secure platforms, payment technology, device management and strong data governance, while supporting compliance with requirements like GDPR. As unattended retail becomes more connected, maintaining that trust only becomes more important. What innovations or developments can operators expect from the combined business over the next 12 to 24 months? Our focus is on practical innovation that helps operators grow. Customers can expect better integration across payments, software, connected devices and self-service technologies, making it easier to manage their business and serve more locations by choosing the solutions that make the most sense for their operating model. I believe unattended retail is entering its next phase. Operators are serving more types of locations than ever before, and they need technology that's flexible enough to keep up. Our goal is to give them a connected platform that helps them grow with confidence, whatever comes next. Learn more about 365 Retail Markets here.