SVZ International, a supplier of premium fruit and vegetable ingredients, has announced the full integration of tropical fruit specialist Netra Agro into its core operations. This decision marks a significant shift for SVZ, which has successfully operated Netra Agro as a specialised subsidiary for nearly three decades. The integration is set to provide SVZ's global customer base with direct access to a wider range of high-quality tropical fruit ingredients, including Individually quick frozen (IQF) fruit pieces, purees and concentrates. With this acquisition, SVZ aims to position itself as a comprehensive single-source provider for all fruit and vegetable ingredient needs, enhancing procurement, production and distribution capabilities. Johan Cerstiaens, managing director at SVZ, said: “The move to integrate Netra Agro and its decade-spanning expertise in tropical fruit sourcing reflects SVZ’s mission to become the leading sustainable ingredient partner for food and beverage producers around the globe”. Cerstiaens reassured existing Netra Agro customers that they will continue to receive the same high levels of service and quality throughout the transition. The integration process is already underway and is expected to be completed by early 2026. This transition will not only streamline operations but also enhance SVZ's ability to meet the growing demand for tropical fruit ingredients, including popular varieties such as mango, banana, and pineapple.

The Protein Brewery, a Dutch start-up innovating in fungi-based ingredients, has successfully closed a €30 million Series B funding round. The funding will strengthen the company’s commercial presence and advance its innovation platform, including its proprietary mycoprotein ingredient Fermotein. The food-tech start-up, based in Breda, the Netherlands, aims to expand its production capacity to serve food manufacturers around the world. New investors Invest-NL and the Brabant Development Agency joined the round, alongside existing investors Novo Holdings, Unovis Asset Management and Madeli. Following its Series A round four years ago, The Protein Brewery has been preparing for the commercialisation of Fermotein at scale. In particular, the funding will strengthen sales and application expertise to ensure Fermotein meets the needs of global manufacturers and support its commercialisation in the US and Europe. The company’s facility in Mijkenbroek will also benefit from expanded capabilities thanks to the funding, aiming to prepare for large-scale production and the creation of new innovation possibilities in nutrition and product applications. Fermotein is a high-protein, high-fibre ingredient made from The Protein Brewery’s proprietary fungal strain, exclusively leveraged for mycoprotein. Thanks to its neutral taste and odourless nature, it is designed for easy integration into a range of product applications including baked goods, snacks, dairy alternatives, and nutritional products like protein bars, shakes and meal replacement drinks. © The Protein Brewery The ingredient is designed for versatility and scalability – the company said Fermotein’s production is ‘significantly less’ capital-intensive than many other alternative proteins, allowing for more cost-efficient scaling and tackling common industry hurdles. Thanks to the solution’s blend of high-quality protein and essential fibres, the start-up is also exploring its role in satiety and metabolic health, particularly GLP-1 pathways. Thijs Bosch, CEO of The Protein Brewery, said: “The Protein Brewery is ready to lead the protein and fibre transition. We are now entering a defining moment: all building blocks of operation are in place, and we are ready to accelerate.” The Protein Brewery is launching Fermotein with several US customers in the coming months, and is also expanding its business in Singapore. The commercial team is also preparing for UK and EU market launch, which will follow once the regulatory approvals are in place. Bosch concluded: “We see this as a defining moment – not just for The Protein Brewery, but for the next generation of the food ecosystem. The future of protein is about quality, nutrition and sustainability, and this funding ensures we will play a key role in that future.” Top image: © The Protein Brewery

The Jel Sert Company has launched its first-ever line of sugar-free instant pudding mixes in collaboration with Sprinkles, the dessert bakery credited with igniting the global cupcake trend. This new product line is set to cater to the growing consumer demand for convenient, healthier dessert options while leveraging the iconic flavours associated with the Sprinkles brand. The new pudding mixes, inspired by Sprinkles' best-selling cupcake flavours, will initially be available in three indulgent varieties: Red Velvet Cupcake and Salted Caramel Cupcake, which are now on shelves at Walmart, and Lemon Blueberry Cupcake, slated for release on Amazon. Each serving contains only 100 calories and zero sugar, positioning these products as appealing choices for health-conscious consumers. Ken Wegner, president of Jel Sert, said: “We are proud to bring the beloved Sprinkles flavour experience into homes in a way that reflects our long-standing promise of delivering simple, joyful treats for families everywhere”. This partnership not only expands Jel Sert’s product offerings but also aligns with current market trends favouring customisable and do-it-yourself dessert solutions. To further enhance the consumer experience, Jel Sert and Sprinkles have developed a collection of unique DIY recipes featuring the new pudding mixes. These recipes include Salted Caramel Chocolate Berry Trifle, Red Velvet Hot Chocolate and Pudding Pops, aimed at inspiring creativity in the kitchen and driving consumer engagement. Justin Murakami, president and COO of Sprinkles, added: “This partnership allows us to extend our iconic flavours into an exciting new category. The Pudding & Pie Filling mixes offer a fresh, imaginative way for consumers to enjoy Sprinkles at home.” By venturing beyond baked goods, Sprinkles aims to bring its brand experience into kitchens across the nation, reinforcing its mission to create joyful moments through food.

US beverage brand Saint James Iced Tea has partnered with fashion and lifestyle brand Juicy Couture to launch a limited-edition Juicy Peach drink. The low-sugar RTD iced tea brand, backed by AriZona Iced Tea co-founder John M. Ferolito, is tapping into the nostalgia trend in F&B with this latest launch. Through partnering with the Y2K brand, Saint James said it aimed to merge ‘two culture-forward brands with a shared commitment to timeless products’ and further solidify Saint James’ position as ‘a pop culture reintroduction of the classic beverage’. Like the other flavours in the brand’s portfolio, Saint James’ Juicy Peach drink is low-calorie and low-sugar, combining brewed organic black tea from Assam, India, with natural fruit flavours and plant-based sweetener. The collaboration also marks the brand’s first flavour to be sold exclusively in its new 100% recyclable aluminum bottles following a packaging refresh earlier this year. Saint James’ co-founder and co-CEO, Brad Neumann, said: “Given that our existing flavours are almost entirely fruit-forward, our team often found ourselves using the word ‘juicy’ to describe them. Naturally, this sparked the idea: wouldn't a collaboration with Juicy Couture be interesting?” He added: “From there, we teamed up with the Juicy Couture team to create a vibrant back-to-school concept for this collaboration.” The limited-edition Juicy Peach flavour launched on Amazon and in Target stores across the US on 22 September, with continued national distribution planned later in the month. The launch is supported by a marketing campaign centred around the revival of early 2000s fashion.

Bel Group’s Babybel cheese brand has introduced Mini Babybel Hellfire in the UK, a spicy dairy-free snack launched in partnership with television series Stranger Things. The snacks are described as offering a ‘bold and intense’ flavour for ‘adventurous snackers,’ available at Sainsbury’s and Morrisons stores in nets of six. They are made from 100% plant-based ingredients, including coconut oil, modified potato starch and a hot chilli blend containing red bell pepper, red jalapeno chilli pepper and cayenne chilli pepper. The cheese snacks also provide a source of calcium. This collaboration between Babybel and Stranger Things has been launched in celebration of the upcoming TV show’s fifth series, set for release in late 2025. Babybel introduced its first plant-based version in 2022. Parent group Bel has recently confirmed plans to focus on additional dairy-free flavours of its iconic cheese wheels as part of an innovation roadmap centred around its core brands. This announcement came as the group revealed it would be discontinuing its 100% plant-based brand Nurishh by the end of 2025 , having been unable to establish a profitable and sustainable business for the brand.

Dutch food-tech company Revyve has raised nearly €24 million in Series B financing to accelerate the rollout of its functional yeast proteins, designed to replace eggs and additives in mainstream food categories. The Series B funding round, which brings the company’s total funding to more than €40 million, was co-led by ABN AMRO Sustainable Impact Fund and Invest-NL, with additional backing from Brabantse Ontwikkelings Maatschappij (BOM), Lallemand Bio-Ingredients’ Swiss affiliate Danstar Ferment, Grey Silo Ventures (the CVC of Cereal Docks Group), Oost NL and Royal Cosun. Revyve produces yeast proteins that replicate the performance of eggs in applications such as bakery, sauces, meat alternatives and plant-based dairy. The ingredients are marketed as natural, sustainable and cost-competitive, helping food manufacturers respond to challenges including volatile egg prices, consumer scrutiny of ultra-processed foods and industry-wide pressure to reduce carbon footprints. Cedric Verstraeten, CEO of Revyve, said: “Food manufacturers are cutting back on eggs to offset increasing prices and reach sustainability targets, but replicating their unique functionality is crucial to maintaining the texture and mouthfeel consumers are used to". "This is exactly where our Yeast Proteins come in, providing an affordable and clean label solution for egg replacement or egg reduction. This funding round marks a tipping point for us: allowing us to modularly scale production and branch out to more food categories and serve our sustainable solutions to larger customers worldwide.” The company commissioned its first commercial-scale facility in Dinteloord, the Netherlands, in 2024 . The site, which is already operating at capacity for several customers, has demonstrated Revyve’s ability to produce industrial volumes. The new investment will enable the company to expand output to more than 1,600 tons per year. Hanna Zwietering, senior investment manager at ABN AMRO, commented: “We are excited to partner with Revyve as they pioneer pressing sustainable alternatives to traditional egg ingredients. Its solution addresses a critical need in the food transition: scalable ingredients with a low environmental footprint and compelling economics for food manufacturers." "We believe this combination of commercial viability and measurable sustainable benefits makes Revyve uniquely positioned to grow into a global leader. We look forward to supporting their journey." Lisette Kersting-van der Boog, senior investment manager of Invest-NL, added: “With their functional egg-replacement ingredients, Revyve can play a major role in accelerating the global protein transition and fostering circular solutions that reduce pressure on land, water and animals. We are proud to invest in this Dutch company, which strengthens the country’s innovative power with a pioneering technology that has the potential to transform food production worldwide.” Revyve is currently supplying customers across Europe, North America, Mexico and Australia. The company will showcase new applications and partnerships later this year at Anuga in Cologne and Food Ingredients Europe in Paris.

IDS Borjomi Georgia, the country's premier mineral water producer, has inaugurated a state-of-the-art bottling facility in Kvibisi, marking a significant milestone in the Georgian beverage industry. The $120 million investment represents the largest single investment in this sector since Georgia gained independence, underscoring the brand's commitment to enhancing its production capabilities and expanding its market reach. The new plant, spanning 48,000 square meters, is poised to become the largest bottling operation in Georgia, initially producing 750 million bottles annually, with an ambitious target to ramp up production to 1 billion bottles by 2030. This facility is equipped with four advanced production lines and cutting-edge water bottling infrastructure, allowing for increased efficiency and product diversity. In addition to the flagship Borjomi mineral water, the expanded facility will introduce a range of new products, including Limonati by Borjomi, Bakuriani – a flavoured water option, and Likani Flavored. This diversification is aimed at capturing a broader consumer base and addressing the growing demand for innovative beverage options. Afnan Ahsan, group CEO of IDS Borjomi International, said: “The new plant represents a significant milestone in strengthening Borjomi’s position across international markets. It enables us to further strengthen our presence in Georgia and home markets in Eastern Europe while also confidently expanding operations in strategic markets such as the United States, China and the Middle East." The investment is not only a testament to Borjomi’s heritage but also a forward-looking initiative designed to enhance its global brand presence. Ivane Matchavariani, CEO of IDS Borjomi Georgia, added: "“This unprecedented high-tech enterprise is a project of historic significance, taking the company to a new stage. It represents the largest investment ever made in this sector in the history of independent Georgia and is vital for both the region and the country’s economy." The opening ceremony was attended by key government officials, diplomats and members of the business community, reflecting the project’s importance to Georgia’s economic landscape. Prime Minister Irakli Kobakhidze highlighted the plant's role as a “bridge between our unique heritage and a responsible, sustainable future,” highlighting its compliance with international environmental standards and its potential social impact by creating approximately 600 jobs for local residents. The establishment of this facility aligns with Georgia's broader economic goals of fostering national industries that enhance the country’s reputation as a producer of high-quality goods.

As the holiday season approaches, Baileys Chocolate has launched its latest product innovation: Baileys Chocolate Caramel Whirl. Developed by chocolatier Lir Chocolates, this new treat is set to hit shelves across the UK this month, targeting both impulse buyers and gift-givers during the peak festive shopping period. The Caramel Whirl will be available in two formats: a single unit priced at £1, to be sold in high-traffic retailers such as Sainsbury’s and Asda, and a triple pack retailing for £2.75, available at Tesco, Waitrose and Morrisons. This dual-format approach aims to capture a broad spectrum of consumer preferences, from casual indulgence to thoughtful gifting. Ethan Duffey, brand manager for Baileys Chocolate, said: “The Chocolate Caramel Whirl is expected to be one of the brand’s most successful seasonal NPDs yet”. He also highlighted the importance of aligning with current consumer trends, noting that today’s shoppers are increasingly value-conscious while still seeking high-quality, experiential treats. Baileys Chocolate Caramel Whirl features a distinctive whirl-shaped milk chocolate shell, filled with a soft marshmallow centre and a layer of smooth caramel, all infused with the iconic flavour of Baileys Original Irish Cream. This combination is designed to resonate with festive shoppers looking for indulgent options that evoke nostalgia while meeting modern taste preferences. Recent market analysis indicates that Baileys Chocolate was the fastest-growing premium chocolate brand during the 2024 holiday season, highlighting a robust consumer demand for high-quality, indulgent products. The introduction of the Caramel Whirl aligns perfectly with this trend, as 61% of UK consumers are reportedly seeking 'permissible indulgences' during the festive period. The product’s launch comes at a time when premium novelty treats are outperforming the broader confectionery category, suggesting a ripe opportunity for Baileys to solidify its market presence.

The Magnum Ice Cream Company has entered into a strategic partnership with Chilean start-up NotCo to leverage the company's cutting-edge artificial intelligence platform, Giuseppe AI. Magnum aims to use the AI tool to reformulate existing products and develop new offerings, catering to evolving consumer demands ahead of its public listing in November. Zbigniew Lewicki, chief research, design and innovation officer at Magnum, highlighted the dual focus of the initiative: addressing consumer desires for indulgence alongside a growing preference for healthier, more sustainable options. "We believe that the real magic happens when AI, robotics and human expertise come together, each exceptional on its own, but exponentially more powerful in combination,"she said. NotCo, which has already made waves in the industry by collaborating with major food companies like Kraft Heinz on plant-based products, will utilise its AI technology to analyse caloric content, explore innovative plant-based formulations and manage rising commodity costs. Matias Muchnick, CEO of NotCo, added: "'It's extraordinary that ten years after we first envisioned AI transforming everything, we're now helping, among others, the world's largest ice cream company overcome their most complex growth and innovation challenges". He continued: "As we look ahead to our next chapter, we’re beyond excited to partner with TMICC and supercharge its innovation roadmap with our AI technology". The collaboration is expected to enhance Magnum's ability to respond swiftly to changing consumer preferences, particularly in light of the ongoing 'Make America Healthy Again' movement and inflationary pressures affecting raw ingredient prices. By employing AI, Magnum aims to streamline product development processes, enabling faster responses to market trends and consumer feedback.

The English Cheesecake Company has partnered with confectionery brand Swizzels to launch a new cheesecake product inspired by Swizzels’ Drumstick Squashies sweets. The Squashies Cheesecake Slices combine creamy, fruity layers of cheesecake with the flavour of the popular pink and white chewy sweets. They are topped with a white chocolate drizzle and pink sprinkles on the English Cheesecake Company’s signature crunchy biscuit base. This is the latest addition to the brand’s Collaboration Collection, with previous varieties including Lemon & Mascarpone, Salted Caramel & Honeycomb and the best-selling Vanilla & Biscoff. Charlotte Roberts, head of marketing at English Cheesecake Company, described the NPD as the brand’s “most exciting flavour yet,” commenting: “We teamed up with the iconic Swizzels to create something unique, fun and totally delicious”. The slices debuted in Sainsbury’s from 11 September and are available for a limited time.

UK-based Lost Sheep Coffee has launched a new range of espresso coffee concentrates designed for at-home preparation, expanding its portfolio beyond ready-to-drink iced coffee. The new products – available in Pure Espresso and Caramel varieties – are made using the brand’s signature speciality-grade 'Get To The Hopper' blend, a mix of Guatemalan and Brazilian arabica beans. Each 500ml bottle provides around ten servings and can be diluted with milk or water to create iced lattes or long blacks. According to the company, the concentrates are the first in the UK to provide full “farm to bottle” traceability, allowing consumers to follow the coffee’s supply chain from origin to final product. Stuart Wilson, founder of Lost Sheep Coffee, said: “With almost half of coffee drinkers (49%) choosing coffee at home over take out, concentrates are set to explode in 2026 as consumers look to recreate coffee shop quality at home, at a fraction of the cost. What they offer is the opportunity to create café-quality craft coffee in the comfort of your own home, with no expensive equipment or barista skills required."   “Right now, there are a handful of mainstream brands on the market, but none that offer espresso strength speciality-grade coffee with full traceability. This is where our new Espresso Coffee Concentrates come in…"  “Made with our signature Get To The Hopper Coffee – a blend of the highest quality Guatemalan and Brazilian Speciality Grade Arabica beans, which are traceable from origin and freshly ground, brewed, and crafted into our bottles – there is simply no other coffee concentrate on the market that can match us in terms of quality, depth of flavour and provenance.”

Innovative methods of producing food through fermentation could add nearly £10 billion to the UK economy by 2050, according to new analysis. The study, conducted by systems-change company Systemiq with support from the Good Food Institute (GFI) Europe, modelled several scenarios to assess the potential impact of next-generation fermentation on the food and drink sector. Fermentation has long been a staple of food production, but companies and researchers are now adapting the process to create animal-free proteins, fats and other ingredients. These can replicate the taste and texture of meat and dairy, as well as produce alternatives to palm oil, chocolate and cotton. Systemiq estimated that under current policies the UK fermentation market could reach £2.4 billion by 2050. More ambitious interventions, such as increased research and infrastructure investment, could raise this to £5.9 billion – comparable to the size of the UK beer manufacturing industry. Factoring in equipment, raw materials and exports, the overall market value could rise to £8.2 billion, with up to £2.4 billion in exports. The research suggested that under the most ambitious scenario, fermentation could contribute £9.8 billion annually to the economy by 2050. Around a third of this growth would come from precision fermentation ingredients such as animal-free dairy and egg proteins. The findings come as the Food Standards Agency (FSA) launches a one-year Innovation Research Programme to build regulatory expertise in new food production methods, particularly precision fermentation. Backed by £1.4 million from the Department for Science, Innovation and Technology’s Regulatory Innovation Office, the programme aims to support regulatory readiness and provide businesses with clearer approval pathways. The UK government has also invested in academic research hubs including Imperial College London’s Microbial Food Hub and the National Alternative Protein Innovation Centre (NAPIC) at the University of Leeds. Rupert Simons, partner at Systemiq, said: “We see huge potential for the UK to become a global leader in fermentation for food, and hope our research plays a part in making that a reality with regulators and investors.”  Linus Pardoe, senior UK policy manager at GFI Europe, added: “Fermentation is an ancient technology being reimagined to tackle the modern-day challenges facing our food system. These figures reveal the value to the UK economy of a thriving fermentation sector producing familiar, tasty and nutritious food. “The FSA’s new programme is an important step, helping bring new fermentation-made products to market that meet the UK’s gold standard safety regulations, but the government and industry need to invest in order to unlock this full potential.”