Earlier this week, Danone officially opened its OneBiome laboratory at its site in Paris-Saclay , described as its flagship hub for food innovation. I was grateful to be among the attendees at the inauguration, which included a ribbon-cutting ceremony, a cocktail lunch and presentations from Danone’s senior leadership. Guests were also given a tour of the new facilities. The event was a symbolic launch for Danone, part of the dairy giant’s ongoing efforts to put science at the centre of how it develops new products. The company has steadily increased its investment in R&I, building expertise in areas such as gut health, sustainable ingredients and personalised nutrition. By locating OneBiome in the Paris-Saclay cluster – an area known for its universities, research institutes and start-ups – Danone hopes to work more closely with partners and move new ideas from the lab into products more quickly. The microbiome as “hidden health capital” During a group interview I attended with other members of the media, Isabelle Esser – Danone’s chief research and innovation officer – described the microbiome as a form of “hidden health capital,” pointing to its emerging role in multiple areas of wellbeing. She highlighted growing scientific evidence linking the gut to diabetes, immunity, inflammatory diseases and even mental health. While much of the detail remains under investigation, she said consumers have become increasingly aware that maintaining a resilient microbiome is vital. Esser noted that product innovation is already moving in this direction but warned that science must underpin new claims. “Lots of products will come on the market as the science of the microbiome is advancing,” she stated, emphasising that there is a difference between claims and real proven benefits. For Danone, OneBiome intends to help close that gap by grounding product development in validated research. OneBiome Lab. © Danone From clinical nutrition to consumer brands Esser explained that Danone’s medical nutrition arm is already applying microbiome research in hospitals. Products such as Fortisip are used to support oncology patients through treatment, strengthening microbiome resilience and enabling therapies to continue. “We know some probiotics enhance the barrier of the microbiome and therefore immune resistance,” she told reporters. The same knowledge will increasingly filter into consumer brands. Esser pointed to Activia as an example of how Danone could adapt formulations to reflect the latest science. Esser noted that Activia currently contains three types of biotics shown to support digestive health. As microbiome science advances, she suggested the brand could incorporate additional strains to extend benefits into areas such as immunity. She added that many of Danone’s products are already built around biotics, meaning future scientific insights could be applied widely across the company’s portfolio. Responding to new health frontiers The rise of GLP-1 drugs for weight loss was a recurring topic at the event. Esser highlighted Danone’s work addressing the nutritional needs of people using GLP-1 drugs for weight loss. “The problem with weight loss is often you not only lose fat, you lose a lot of muscle, and for a healthy body you cannot lose muscle,” she said. Danone has therefore developed products, such as Oikos Fusion, designed to help preserve and enhance muscle mass during treatment. She added that GLP-1 users typically have a “very specific microbiome”. Not only do the drugs themselves affect the gut, but many users are also diabetic or managing other conditions, meaning they often experience dysbiosis. On top of this, dietary patterns change significantly while on GLP-1 medication, which further influences the microbiome. “They need a different type of diet, nutrient-rich with more probiotics,” Esser explained, noting that users frequently experience digestive difficulties linked to the drug. Other frontiers include healthy ageing and longevity. Esser said microbiome diversity shifts with age and suggested that interventions to restore this diversity could play a role in extending healthy lifespan. “If through the microbiome you could revert diseases and age in a very healthy way, that would be wonderful,” she said. Antoine de Saint-Affrique, CEO of Danone, speaks during the inauguration ceremony, alongside Isabelle Esser, chief research and innovation officer (right) and Dr Karan Rajan, event host (left). © Danone AI and the path to personalised diets Emmanuel Perrin, Danone’s chief scientific officer, advanced technology ingredients senior director, suggested during an interview with FoodBev that perhaps the most transformative enabler is artificial intelligence. Advances in sequencing now allow scientists to map the full diversity of the microbiota, generating vast datasets. Perrin explained that these billions of data points are impossible for humans to analyse alone, making AI “mandatory” for finding correlations between microbial composition, active ingredients and health outcomes. This analytical power could enable the development of personalised nutrition. By assessing an individual’s microbial profile, Perrin noted that it may become possible to predict risks of certain conditions and design diets to prevent them. “In a few years, it will be possible to design personal diets that fit your flora state, or even predict risks of disease from microbiome data,” he said. He also envisaged digital models that could simulate the impact of dietary changes on gut health, allowing consumers to see in advance how adjustments might affect resilience to inflammation or chronic disease. He pointed out that these approaches are already being explored in clinical studies where interventions are tracked against microbiome changes. Perrin suggested that the ability to digitally model and predict outcomes could help create preventive diets tailored to individuals, representing what he described as one of the most significant innovations for the future of food and health. The Paris-Saclay inauguration builds on Danone’s broader R&I footprint, which includes its Singapore site dedicated to microbiology, immunology and data-driven health. By connecting these hubs, the company is creating a global platform to move ideas from early-stage research into practical applications across its product portfolio.

Scott Dixon Innovation is a major driver in the global food and beverage sector, as consumers increasingly seek healthier, more sustainable and convenient products, while brands work to improve efficiency and navigate economic and supply chain pressures. Scott Dixon, managing director of The Flava People, explains why medium-sized businesses play a crucial role in driving innovation and the unique value they bring to the industry. Agility and flexibility aren’t words typically associated with the large corporations that dominate the UK food and beverage landscape. While these major players offer advantages – such as robust logistics, global sourcing networks and economies of scale – their size often makes them slower to adapt to new consumer demands or emerging trends. In contrast, small-to-medium-sized businesses can make decisions quickly, focus on specific niches and bring fresh thinking and solutions to the market faster. Why does innovation matter in food and beverage? Innovation is critical in the UK food and beverage sector for several key reasons: Meeting changing consumer expectations From plant-based diets to functional beverages and sustainable packaging, consumer expectations are evolving fast. Innovation allows brands to keep up by creating new product formats, reformulations or sourcing approaches. A standout example is This, a London-based SME that has redefined the plant-based meat category with hyper-realistic, high-protein alternatives using simple ingredients and bold branding. Differentiation in a crowded market   With retail shelves and digital platforms saturated, standing out is essential. Brands like Trip, which launched a CBD-infused drinks range targeting wellness-conscious consumers, have shown how new formats and ingredients can carve out previously untapped niches in the UK beverage market. Operational efficiency and cost control   SMEs are also turning to tech innovation – such as automation and AI – to optimise production and reduce waste. For instance, Rebel Kitchen and Moma Foods have both embraced lean production systems and strategic outsourcing to remain agile and cost-effective while scaling their operations. Sustainability pressures   With growing environmental awareness and stricter regulations, brands are under pressure to reduce their carbon footprint, use recyclable materials, and minimise food waste. Companies like Oddbox, which rescues surplus fruit and veg directly from growers and delivers them to consumers, are a prime example of SME innovation that meets both commercial and environmental goals. Adapting to market disruptions   From Brexit to inflation and the Covid-19 pandemic, UK food and drink producers have faced unprecedented external shocks. Innovative SMEs have quickly pivoted –  adopting D2C channels, rethinking packaging or adapting recipes to new supply realities. Why are SMEs crucial to innovation in food and beverage? Agility and adaptability SMEs can respond to trends with speed and precision. They're able to quickly develop and adapt products to meet the pace of change – whether that’s a sudden surge in demand for a trending ingredient like the trendy Gochujang or a new format that hits a viral moment online. Their smaller size and specialisms are their superpowers when it comes to launching products into market fast and with purpose, a key leverage that can also lock in brand-licensing partnerships. Another industry example is Dash water, which infuses wonky fruit into sparkling water. They were able to pivot their messaging and scale quickly, capitalising on the growing demand for healthier, no-sugar alternatives without waste. Innovation-driven culture Innovation isn't just a strategy for SMEs – it’s often part of their DNA. Their compact and skilled teams thrive on collaboration, curiosity and experimentation. They’re not bogged down by silos or red tape. That spirit creates a culture where new ideas can flourish and be rapidly commercialised. Cawston Press is another great example – combining heritage British ingredients with modern brand values to reimagine soft drinks. Their team’s continuous focus on natural ingredients and reducing added sugar shows how a clear innovation culture can sustain long-term relevance. Niche expertise and focus Many SMEs thrive by owning a specific niche. That specialisation drives authenticity, depth and a loyal customer base. Take Pollen + Grace, for instance, which began as a small meal delivery service and now sells clean, plant-based ready meals nationwide. Their focus on nutritional integrity and wellness has helped them stand apart in the ready-to-eat category. In beverages, Minor Figures has carved out a clear identity within oat milk and coffee culture by doubling down on both barista-quality formulation and sustainability credentials.   Collaboration and partnerships Unlike many large companies that compete vertically, SMEs are often open to collaboration. Whether it’s co-branding, licensing or agile product development, partnerships are a fast route to innovation. Not only can SMEs prove advantage with commercially driven collaborations, but also with socially driven initiatives that are bespoke to their community. A similarly effective example is Brewgooder, the Scottish craft beer brand that donates 100% of its profits to clean water projects. By collaborating with craft brewers and retailers, they’ve scaled their mission and reached new audiences. Driving economic growth SMEs are crucial to the UK’s food and beverage economy – not just as innovators, but as employers, regional anchors, and exporters. Brands like Pip & Nut and Joe & Seph’s have grown from kitchen-table concepts to nationally stocked brands, supporting jobs, reinvesting locally and showing how entrepreneurial spirit can translate into measurable impact. The opportunity for industry leaders For decision-makers in the UK food and beverage sector, SMEs should be central to any forward-thinking innovation strategy. These companies offer fresh perspectives, deep consumer connection, and a willingness to take risks that larger businesses often shy away from. Whether pioneering sustainable packaging, reimagining category norms or building the next wellness brand, SMEs are shaping the future of the industry. By investing in and collaborating with them, larger businesses, retailers and investors can unlock a powerful engine for growth, relevance and resilience. For the food and beverage industry to remain competitive and dynamic in the years ahead, supporting SME innovation isn’t just an opportunity – it’s a necessity.

Baumer has updated its packaging technology range with its new CorrBox Solution models, designed for precision and control in high-volume production of corrugated packaging. The CorrBox Solution range is a portfolio of technologies for adhesive application and quality control on flexo folder gluers (FFG). The three models – CorrBox Go, Evo and Pro – target the needs of different market segments in the corrugated industry. CorrBox Solution Go is intended for simple glue application and replaces the company’s previous FFG Go system. The new CorrBox Solution Evo and Pro come complete with integrated quality control and support multiple configurations for maximum flexibility. The Evo was developed for high-volume markets, in which high quality and maximum cost efficiency are critical to achieving high production volumes. Meanwhile, the Pro meets strict demands on flexibility and quality in corrugated packaging alongside offering added functions, such as Slot and Bundle24, for special manufacturing requirements. All three systems are built around the same components from Baumer for glue application, such as the PX 1000 multi-application head, the KPE 6 and KPE 9 adhesive pumps, and the standard, intuitive HMI solution designed for simple and reliable process control. The PX 1000 multi-application head features an electromagnetic drive to achieve high closing force and ‘excellent’ start-up behaviour, Baumer said. Additionally, the CS 1000 sensor, developed specifically for the CorrBox Solution Evo, also boosts productivity and cost-efficiency significantly. It precisely monitors every single strip of glue applied and is suitable for a variety of production environments, functioning in the visible optical range. According to Baumer, the sensor delivers optimum results when there is a distinct contrast between the packaging material and the applied glue. For example, even at maximum machine speeds, it reliably detects individual strips of glue on brown corrugated as well as blue-coloured adhesive on white corrugated. These two materials make up roughly 80% of standard folding box production. The high-end PGD 1000 sensor, which pairs with the CorrBox Solution Pro, is available as an alternative and for printed materials. The PGD 1000 functions in a specific spectral range, completely masks out the background and monitors not only the presence of adhesive, but also the quality of application, regardless of whether the surface is printed. Both the CorrBox Solution Pro and CorrBox Solution Evo are equipped with an Xtend3 controller from Baumer. While the Xtend3 controller for the CorrBox Solution Pro gives customers diverse options for applying and monitoring adhesive, Baumer adapted its functions for the CorrBox Solution Evo to meet the special needs of high-volume markets. The Xact controller for the CorrBox Solution Go is designed for relatively simple gluing applications in folding box production. All three systems incorporate the Glue Save Mode. This intelligent stitching technology reduces adhesive consumption by up to 50% without compromising on strength. Baumer noted that tests have shown that edge strength even increases when adhesive is applied in stitching mode. In box compression tests, boxes remain stable even when adhesive application is reduced by 50%. Over the last several months, the new CorrBox Solution Evo has been tested ‘extensively’ under real production conditions by a number of different customers. The successful field tests have now concluded, and the solution is now available to order.

Diet Coke has relaunched two previous favourite products in the UK and US markets, as the ongoing nostalgia trend continues to drive innovation across the food and beverage industry. In the UK, Diet Coke has announced the comeback of its Diet Cherry Coke, first launched in the 1980s. The fan-favourite flavour has now returned to British supermarket shelves, featuring packaging inspired by its original retro look. With cherry reported as the flavour of the year, Diet Cherry Coke offers the familiar taste of Diet Coke with a hint of the trendy drupe. It marks the first new flavour launch from Diet Coke in the UK in seven years. Rob Yeomans, vice president of commercial development at Coca-Cola Europacific Partners GB, said Diet Coke has a loyal customer base in the UK, pointing to Kantar data showing that 32% of its drinkers are “not only brand-exclusive, but would drop out of cola if Diet Coke wasn’t available”. “Combine this with the fact that cherry flavours have delivered 55% of value sales growth across total colas over the past year, and it’s clear that the return of Diet Cherry Coke gives us a great opportunity to excite shoppers and drive further growth,” he added. For a limited time, Diet Cherry Coke is available at Tesco stores nationwide in 24 x 300ml multipack cans, 500ml bottles and 2L bottles. Elsewhere, in the US, Diet Coke has brought back its Retro Diet Coke Lime product, returning to shelves on 6 October. This builds on the successful relaunch of Retro Diet Cherry Coke in the US earlier this year. The drink features a zesty lime-flavoured twist on classic Diet Coke, described as a ‘breakout favourite’ when it first launched. Like the cherry variant, Retro Diet Coke Lime launches in nostalgia-inspired, neon lime packaging. Giving a nod to the past, it is designed to spark excitement among ‘longtime loyalists’ while introducing younger shoppers to the drink. The launch is available for a limited time only, hitting the shelves in 12-pack cans and single 20oz bottles across the US while supplies last.

Cathedral City has entered the chilled party food category for the first time, with new products launching in Morrisons this autumn in partnership with Abergavenny Fine Foods. The range includes Cathedral City Cheese & Ham Croquettes and Cathedral City Cheddar Sticks, aimed at the seasonal increase in demand for shareable foods during the festive period. Alongside this, Cathedral City is expanding its chilled ready meal portfolio with manufacturer Oscar Mayer, adding eight new lines: Cheese & Bacon Loaded Fries, Sausage & Bean Bake, Margherita Loaded Fries, Spaghetti Carbonara, Fish Pie, Chicken & Leek Pie, and family-sized formats of Lasagne and Macaroni Cheese. The brand has also extended distribution of its chilled side dishes – Mash Potato, Broccoli Cheese, Cauliflower Cheese and Potato Gratin – which are now available in Sainsbury’s and will launch in Asda in October and Ocado in November. Lissie Bernard, brand manager for Cathedral City, said: “The launch of Cathedral City’s party food range, the expansion of our chilled ready meals and increased distribution of our sides represent a significant step in solidifying Cathedral City’s presence outside the cheese aisle". “This latest expansion across our licensing portfolio demonstrates the strong equity of the Cathedral City brand; one that continues to innovate, providing consumers with new and exciting dishes that bring the nation’s favourite cheese brand to tables in a truly convenient format.”

General Mills has announced it will close its pizza crust manufacturing facility in Missouri, US, as part of a multi-year initiative to increase the competitiveness of its supply chain. In a stock exchange filing, the food giant revealed that management had approved the initiative on 25 September. The restructuring efforts aim to consolidate capacity and improve the business’ cost structure. They involve the closure of the North America Foodservice pizza crust site, located in Missouri’s St Charles, alongside two pet food manufacturing sites in the US state. The initiative will also include the consolidation of assets at other facilities, General Mills said in the filing. It expects to incur approximately $82 million of restructuring charges, including asset write-offs and severance costs. FoodBev has approached General Mills for comment, and has requested confirmation of the number of jobs set to be impacted by the announcement. The closures are currently expected to be completed by the end of fiscal year 2029.

Plant-based food brand Bosh is launching eight new ready meal products, including two pizzas, into Tesco stores across the UK this month (October 2025). Bosh, founded by cookbook authors Henry Firth and Ian Theasby in 2016, is bringing its plant-based expertise to supermarket shelves with the upcoming launch. The new range is designed to deliver flavour and nutrition to consumers, with each dish offering a good source of plant protein. The products are inspired by recipes from the co-founders’ social media channels, where thousands of free recipes are already available to their 3.5 million followers. Included in the line-up are: N’duja Sourdough Pizza Margherita Sourdough Pizza Creamy No-Duja Pasta Goan Chickpea Curry Creamy Mac & Greens Teriyaki Mushroom Noodles Hearty Vegetable Lasagne Ultimate Bean Chilli Founders Firth and Theasby commented: “From day one, our mission has been simple: to help more people put more plants on their plates. Over the years, we’ve listened to our audience, refined our recipes and learned what makes plant-based food exciting.” “This new range is everything Bosh stands for – flavour, health and accessibility – now made easy for everyone to enjoy at home.” Tolu Coker, Tesco buying manager for plant-based, said: “We’re delighted to be partnering with Bosh on this new range of plant-based ready meals and pizzas, bringing more shoppers to the category and driving category growth”. The full range will launch into Tesco stores nationwide from 6 October 2025, with pricing starting from RRP £3.95.

Nutrition science company Zoe has announced the launch of a new equity crowdfunding campaign as it looks to accelerate its mission of transforming gut health at scale. The campaign, which is live on Crowdcube from today (2 October) until 24 October 2025, will support Zoe’s ambition to map more than one million microbiomes. This dataset will feed into the company’s proprietary AI platform, GutEngine, to generate new insights into the links between gut microbes and markers of health such as inflammation, cholesterol and fat distribution. Zoe has already built what it says is the world’s largest microbiome health database, based on over 300,000 completed tests including microbiome, blood sugar and blood fat results. The new campaign follows a record-breaking Crowdcube campaign in 2022 that attracted more than 12,000 investors and set new benchmarks for female investor participation. The latest fundraiser coincides with the launch of Zoe’s redesigned app, which delivers personalised nutrition insights powered by AI. The platform now allows users to receive guidance without undergoing multiple at-home tests, while still offering a new microbiome test for those who want deeper personalisation. Since its last fundraising round, Zoe has scaled its reach to more than 3 million people per month, published 75 peer-reviewed papers, launched products such as the Daily30+ tool and the Zoe Gut Shot, and completed a randomised clinical trial published in Nature Medicine in 2024, which demonstrated Zoe’s effectiveness over traditional dietary advice. Jonathan Wolf, Zoe co-founder and CEO, said: “This isn’t growth for growth’s sake. It’s about building something that lasts. Big Food still controls what most people eat, regulators move too slowly and the system is broken. If we want to fix it, we can’t wait. This fundraise allows our members to take matters into their own hands and be part of shaping the future.” Professor Tim Spector, co-founder of Zoe, added: “Your gut holds the key to your health. Today, we’re closer than ever to unlocking its full potential. Together, we’re transforming microbiome research into real-world results that can help people live better, longer lives.” Top image: © Zoe

Ginsters is set to spice up seasonal savoury sales this autumn with the launch of a limited-edition Halloween pasty. Available from the end of September, the Haunted Hog Roast Pasty (180g, RRP £2.25) combines 100% British pork with sage and onion stuffing, locally sourced potatoes and onions, plus a tangy apple sauce, all wrapped in golden puff pastry. The recipe is made without artificial flavourings, colours or preservatives. Designed to appeal to shoppers seeking savoury treats for the spooky season, the launch comes as UK Halloween spending is forecast to rise in 2025. Ginsters says the new pasty is best enjoyed warm, straight from the oven or air fryer. Sarah Babb, marketing director at Ginsters, said: “Since we first launched our Limited Edition Halloween Pasty, it has been a hit with younger shoppers who are looking for inspiration at Savoury Pastry fixtures. This year we’ve delivered even more taste sensations into the category with recent launches and we're confident that our brand new, Halloween Haunted Hog Roast Pasty is sure to continue the momentum and excitement.” The Haunted Hog Roast Pasty will be available at Sainsbury’s, Morrisons and Heron Foods.

Kerry has officially opened its new biotechnology centre in Leipzig, Germany, expanding its global research and development footprint in biotechnology for the food, beverage and pharmaceutical sectors. The centre will focus on enzyme and strain identification, engineering, fermentation and bioprocess development, with the aim of unlocking new efficiencies in food production, addressing ingredient scarcity and developing products that support human health and improved functionality. Biotechnology has become a growing priority for Kerry in recent years. The company has scaled its capabilities through a mix of acquisitions and investment, including the 2022 purchase of c-LEcta, a Leipzig-based specialist in enzyme and biotechnology solutions. The new facility will build on this expertise while leveraging the city’s strong life sciences cluster and talent base. Commenting on the opening, Kerry CEO Edmond Scanlon said: “Biotechnology solutions present a new horizon of innovation and opportunity for global food, beverage and pharmaceutical markets. Our expanded infrastructure, coupled with the capabilities we’ve built up over the past two decades, enables us to play a leading role in bringing the next generation of biotech discoveries to market.” The centre will be directed by Marc Struhalla, founder of c-LEcta, and will employ over 100 scientists and technical experts and will form part of Kerry’s wider biotech network, spanning three continents and coordinated through the company’s global innovation centre in Ireland.

Walmart US has announced plans to eliminate synthetic dyes and an additional 30 ingredients – including certain preservatives, artificial sweeteners and fat substitutes – from its private-label food products. The reformulation will apply across all of Walmart’s US food private brands, including Great Value, Marketside, Freshness Guaranteed and Bettergoods. John Furner, president and CEO of Walmart US, said: “Our customers have told us that they want products made with simpler, more familiar ingredients – and we’ve listened. By eliminating synthetic dyes and other ingredients, we’re reinforcing our promise to deliver affordable food that families can feel good about.” According to a Walmart survey, 62% of customers said they want more transparency in food products, while 54% reported reviewing ingredient labels. The retailer said the changes are part of its efforts to align with these shifting consumer preferences. Walmart launched the Bettergoods brand last year, featuring plant-based and “made without” items, 70% of which are priced under $5. Today, about 90% of Walmart US private-brand foods are already free from synthetic dyes. The company is working with suppliers to reformulate products and source alternative ingredients while maintaining taste and quality. Customers will begin to see the updated products on shelves in the coming months, with the full roll-out expected by January 2027.

Windoria, the new combined entity following the merger of La Doria and Winland Foods , has acquired Saudi Arabian sauce and condiment manufacturer Al-Fursan Al-Maghawear (Al-Fursan). The acquisition, expected to close by the end of October, marks the first-ever majority transaction in Saudi Arabia by a company backed by a European private equity firm (InvestIndustrial). Al-Fursan, together with its subsidiaries Al-Faris Al-Arabi Trading and Al-Faris Food Industries, produces and distributes sauces and condiments as well as other shelf-stable food products. It is particularly known for its ketchup and vinegar products, with Baidar among its several nationally recognised brands. The milestone acquisition will support global growth and an expansion of Windoria’s portfolio to the Middle East and Asia. Windoria has almost $4 billion in sales, with 29 manufacturing facilities and 5,000 employees. Al-Fursan has 300 employees and a modern manufacturing facility in Riyadh, as well as a distribution network comprising six sales offices and seven warehouse across Saudi Arabia. InvestIndustrial, the majority owner of Windoria, noted that the Gulf Cooperation Council region offers significant opportunities, especially within the fast-growing private label sector. Through the transaction, Windoria and Al-Fursan will leverage both local and regional expertise to support expansion and innovation in the Middle East. The acquisition was made possible by InvestIndustrial’s decision to establish a physical presence in the region through a strategic partnership and trust developed with the Saudi Industrial Development Fund Investment Company. The deal further highlights the private equity firm’s broader ambitions in the Middle East and Asia. Over the past year, InvestIndustrial has completed add-on investments with a combined enterprise value of approximately €500 million across both regions, with portfolio companies now operating 25 manufacturing facilities throughout Asia and the Middle East. Andrea C. Bonomi, chairman of the industrial advisory board of InvestIndustrial, said: “We are proud to announce the first acquisition in Saudi Arabia, in a sector where we have deep expertise and which has significant opportunity for growth”. “We expect private label penetration to increase materially across the Middle East and Asia in the coming years, creating an exceptional opportunity to accelerate category development and capture untapped potential for Windoria, the global leader in the space.”