Forty organisations from across the global food and agriculture value chain, including Carlsberg Group, Diageo, FrieslandCampina and Mondelēz International, have signed a declaration of intent supporting SAI Platform’s forthcoming Regenerating Together Programme (RTP). Announced in Geneva ahead of the programme’s official launch next month, the declaration aims to strengthen industry alignment around regenerative agriculture and collaborative action across global supply chains. The signatories said the initiative recognises the interconnected challenges facing global food systems, including climate change, biodiversity loss, soil degradation, water stress and pressure on farmer livelihoods. The declaration also acknowledges that systemic change cannot be achieved by individual companies acting alone. SAI Platform’s Regenerating Together Programme has been developed as a framework to support the transition to regenerative agriculture across the food and beverage sector. Created with input from farmers, agronomists, NGOs and academic stakeholders, the programme establishes shared impact areas, outcomes and indicators while allowing for adaptation to local farming conditions. Participating companies have committed to working collectively to support regenerative agriculture practices that are scalable, measurable and grounded in practical farming realities. Dionys Forster, director general at SAI Platform, described the declaration as “a pivotal moment in moving regenerative agriculture from ambition to action”. He added: “The breadth and calibre of signatories is a clear signal that the industry is ready to leave fragmented approaches behind and work together towards meaningful change.” Forster said the programme had been designed to balance industry-wide alignment with flexibility for regional farming contexts. “By aligning on clear outcomes and indicators, this declaration lays the groundwork for progress that is collaborative, measurable and scalable, helping to protect and strengthen agricultural systems for years to come,” he said. Simon Boas Hoffmeyer, VP and global head of sustainability and ESG at Carlsberg Group, said collaboration would be essential to scaling resilient agricultural supply chains. “The shared framework and common standards of SAI Platform's Regenerating Together Programme offer consistency and credibility, while being practical for farmers and suppliers to engage,” he commented. SAI Platform is expected to officially launch the next phase of the Regenerating Together Programme at its Annual Event in Saskatoon, Canada, in June 2026.

Princes Group has announced that chief executive officer, Simon Harrison, will step down from his role and leave the board on 30 June 2026 to pursue a new opportunity. His departure will mark a leadership transition period for the UK-based food and beverage business. In a statement, the company said a formal process is now underway to appoint a permanent CEO. In the interim, Giuseppe Mastrolia, currently chief commercial officer and executive board director, will assume the role of interim CEO from 1 July. Simon Harrison Harrison has spent five years with the company, including the past two years as CEO. During his tenure, the company completed its integration into the wider NewPrinces organisation and transitioned to life as a publicly listed company on the London Stock Exchange. Mastrolia joined the business in 2024 following the acquisition of Princes by NewPrinces and was later appointed CCO. Based at the group’s Liverpool headquarters, he has played a central role in shaping and executing the company’s commercial strategy. He brings extensive leadership experience, having served as CEO of NewPrinces Group for the past nine years. Commenting on the leadership transition, chairman Angelo Mastolia said: “On behalf of the board, I would like to thank Simon for his contribution and leadership of the company through the integration of Princes and especially during the transition to a publicly listed company on the London Stock Exchange.” The company has confirmed that trading will continue in line with expectations. Top image: © Princes Group

Cal-Maine Foods is accelerating its diversification strategy with the acquisition of key assets from the Van’s Foods business of Sara Lee Frozen Bakery, strengthening the company’s position in the growing better-for-you frozen breakfast category. The deal, announced 12 May, gives the nation’s largest egg producer ownership of the Van’s brand, a leading player in gluten-free waffles and frozen breakfast products. Financial terms of the transaction were not disclosed. The acquisition marks another step in Cal-Maine’s expansion beyond shell eggs and into value-added prepared foods, as consumer demand continues to shift toward convenient, protein-forward and health-conscious meal options. Van’s has built a strong presence in the frozen breakfast aisle with a portfolio that includes gluten-free, whole-grain and protein-enhanced waffles and pancakes. The brand has developed a loyal following among consumers seeking clean-label and allergy-conscious products. Sherman Miller, president and chief executive officer of Cal-Maine Foods, said: “Van’s is an exciting and highly complementary addition to our portfolio. We believe this acquisition will further our diversification strategy by expanding our reach in prepared foods consumer-facing retail.” According to Cal-Maine, the addition of Van’s is expected to increase the company’s prepared foods annual sales by approximately 10% and prepared foods volume by roughly 6% on a pro forma basis. The company said the acquisition also creates opportunities to expand distribution, enhance logistics efficiencies and drive product innovation across retail, e-commerce and direct-to-consumer channels. Executives pointed to potential synergies in research and development, cross-selling opportunities and expanded meal-solution offerings tied to high-protein and convenience-oriented eating occasions. Cal-Maine indicated it plans to maintain the Van’s brand identity while leveraging its operational scale and prepared foods platform to support future growth. The company also signalled interest in expanding the brand into new formats, dayparts and snacking occasions. “We have tremendous respect for the Van’s brand and the relationships it has established with its customers and consumers,” Miller said. “Our goal is to honour that legacy while bringing additional capabilities and resources to help the brand capture incremental share.” For Sara Lee Frozen Bakery, the divestiture reflects a strategic move to focus investment on its core bakery portfolio, which includes brands such as Sara Lee, Chef Pierre and Bistro Collection. Peter Laport, chief executive officer of Sara Lee Frozen Bakery, said: "Making disciplined decisions about where we compete is part of how we build a better, more resilient business." The transaction further positions Cal-Maine Foods as a broader food solutions provider with growing exposure to prepared and convenience foods, complementing its traditional egg business. The company’s prepared foods portfolio already includes egg patties, omelettes, scrambled egg products, wraps, pancakes and waffles.

Tate & Lyle has expanded its collaboration with food-tech company BioHarvest Sciences, broadening the scope of their project to include multiple plant-based sweetener molecules. Building on the initial agreement signed in 2024, the expanded collaboration reflects the two companies’ technical progress so far. It aligns with Tate & Lyle’s ambition to provide F&B manufacturers with a flexible range of sweetener solutions that can be tailored to different formulation needs. Tate & Lyle’s approach focuses on developing sweetener solutions that can be used independently or together, aiming to enable product-specific optimisation that allows customers to met goals around sugar and calorie reduction, clean labelling and cost efficiency. The partnership draws on BioHarvest’s Botanical Synthesis platform. This technology supports the development of plant-based, non-GMO ingredients, reducing the industry’s reliance on traditional agricultural extraction for rare or hard-to-source botanicals. A 2025 study from Tate & Lyle across seven global markets found that over half of respondents planned to reduce their sugar consumption in the following 12 months, with strong consumer interest in sweeteners derived from fruit and plants. Additionally, the intent to reduce sugar was shown to be greater than intent to reduce calories and fat. Victoria Spadaro-Grant, chief science and innovation officer at Tate & Lyle, said: “As we define what customers ultimately look for in next generation sweeteners – sugar-like taste, solutions anchored in nature, reduced calories and responsible use of resources – it is clear that several unmet needs in the market today are unlikely to be addressed with a single sweetener”. She explained that the expanded collaboration with BioHarvest provides “critical” flexibility, adding: “This programme strengthens our innovation pipeline in a disciplined and efficient way, and reinforces our commitment to advancing the future of sweetness through differentiated, science-led solutions.”

Irish dairy company Kerry Dairy Ireland has officially rebranded as Kinisla, unveiling a €300 million investment programme designed to accelerate growth and expand innovation. The announcement follows a landmark year for the business, which recorded a turnover of €1.4 billion in 2025 and began its transition towards full farmer ownership after Kerry Co-Operative Creameries acquired a 70% shareholding in the company last year. The new Kinisla identity reflects what the company describes as a renewed focus on its Irish roots, farming heritage and future-facing ambitions. The name combines themes of kinship and island identity, reinforcing closer ties between the business, its farmer suppliers and consumers. Alongside the rebrand, Kinisla confirmed plans to invest €300 million over the next five years across manufacturing innovation, operational scale-up and sustainability initiatives. Chris Roberts, managing director of consumer foods at Kinisla, said: “Powered by people and shaped by the land, we are laser-focused on creating and supplying high-quality products that deliver on what consumers really want.” The programme will also support efforts to Scope 1 and Scope 2 emissions and is expected to create more than 100 new jobs across innovation, commercial operations and central functions over the next 12 to 24 months. Roberts continued: “This investment will turbocharge our innovation pipeline, strengthen our supply chain and support our ambition to reimagine dairy and inspire what’s next for the category.” The company said the investment programme will also expand its Evolve RegenDairy initiative, which supports dairy farmers in adopting regenerative agriculture practices aimed at improving the long-term environmental, social and economic sustainability of dairy farming. Snacking will remain a key strategic priority for the business, building on the continued momentum of its consumer brands portfolio. Kinisla is increasingly targeting demand for healthier, protein-rich and convenience-led snacking products as consumers seek more functional food options. Recent launches include MunchMix, alongside Smug Dairy’s high-protein Cheese & Crunch snacks aimed at adult consumers. The transition to Kinisla comes as the company positions itself for long-term growth under a farmer-led co-operative ownership structure, with full farmer ownership targeted by 2035.

Chicago-based Pringles and beer brand Miller Lite are expanding their limited-edition summer snack partnership with the launch of two cookout-inspired crisp flavours. The 2026 line-up introduces the new Pringles x Miller Lite Beer Cheese Burger crisps, alongside the returning Pringles x Miller Lite Beer-Braised Steak flavour, which debuted last year. Both SKUs will begin rolling out to participating retailers nationwide in June for a limited time. The collaboration continues a growing trend of cross-category partnerships between snack and beverage brands aimed at driving seasonal engagement and attracting consumers seeking experimental flavours. Mauricio Jenkins, US marketing lead for Pringles, said: “The response to our first collaboration with Miller Lite was incredible, and we knew we had to bring it back for another summer. These crisps combine all the best fresh-off-the-grill and fresh-out-the-cooler flavours into one snackable bite.” According to the companies, the new Beer Cheese Burger variety combines notes of sharp beer cheese and grilled burger with Miller Lite’s signature light beer profile. The returning Beer-Braised Steak flavour features savoury steak, black pepper and umami-inspired seasoning balanced by malt and hop-forward beer characteristics. Courtney Benedict, VP of marketing at the Miller family of brands, said: “Fans love to pair Miller Lite with their summertime staples, so bringing it all together into one snack with Pringles again this year is pretty special.” Pringles is part of the Mars snacking portfolio, which acquired the brand as part of its merger with Kellanova earlier this year. Miller Lite is owned by Molson Coors Beverage Company. The limited-edition flavours will be available at selected retailers while supplies last, beginning in June.

Suntory Group has launched a new water replenishment initiative in Queensland’s Brisbane River catchment as part of its wider global water stewardship strategy, alongside a new research partnership with Australian Rivers Institute at Griffith University. The initiative will focus on restoring waterways and supporting long-term water sustainability in the Brisbane region, where increasing population growth and climate pressures have heightened concerns around drought and water scarcity. The programme will begin in May 2026 and aims to replenish more water than Suntory’s Swanbank Beverage Facility uses annually. Planned projects include waterway restoration, riparian planting, irrigation optimisation and crop rotation improvements, delivered in collaboration with local communities. Suntory said the move builds on the roll-out of its Mizuiku environmental education programme in Australia last year and forms part of its broader environmental commitments under its 2050 Environmental Vision. Jun Asaki, chief sustainability officer at Suntory Holdings, said: “Suntory recognises that water is a local resource, and we are committed to be a positive force in promoting healthy water cycles in the regions in which we operate". He added that the company would work with local partners and communities to develop “science-based approaches” tailored to the region’s specific water challenges. The Brisbane River catchment was selected due to its strategic importance to the region’s water supply and the location of Suntory Oceania’s Swanbank production facility nearby. The company said Brisbane’s efforts to become a “water smart city” through its Total Water Cycle Management Plan also aligned with the initiative’s objectives. Alongside the replenishment programme, Suntory has entered a three-year partnership with Griffith University’s Australian Rivers Institute to support research into the effects of climate change on water quality and availability. The collaboration will combine local field data from the Brisbane catchment project with ecohydrological modelling and water flow analysis, with the aim of supporting future water management and restoration strategies. Dai Minato, CEO of Suntory Beverage & Food Oceania, said the partnership reflects the company’s long-standing sustainability commitments. “For more than 125 years, Suntory has been growing for good,” he said. “By working together, we can safeguard water for communities and for future generations.” Professor David Hamilton, director of ARI, said rivers, lakes and reservoirs act as “the canary in the coal mine” for environmental stress linked to human activity and climate change. Australia becomes the eighth country to host Suntory water source initiatives, following programmes launched in Japan and other international markets over the past two decades.

Lactalis UK & Ireland is expanding its Leerdammer portfolio into the cheese snacking category with the launch of Leerdammer Mini Cubes, a new bite-sized product aimed at capitalising on growing demand for convenient snacking options. Made using Leerdammer Original cheese produced in the Netherlands, the cubes are designed for adult snacking, grazing and sharing occasions. According to Lactalis UK & Ireland, the launch comes as cheese snacking continues to grow, with the segment increasing 13.3% year-on-year. The company said the new format is intended to help expand Leerdammer beyond its traditional sliced cheese offering while targeting additional consumption occasions. According to the company, Leerdammer Mini Cubes are targeted at ABC1 adults and families, as well as consumers seeking an alternative to cheddar. The cubes are made with 100% cheese and contain no artificial additives. Héloïse Le Norcy-Trott, group marketing director at Lactalis UK & Ireland, said: “Cheese snacking is becoming an increasingly important part of the category, as shoppers look for products that balance convenience, quality and great taste". “Leerdammer Mini Cubes bring our distinctive mild, nutty flavour into a new format designed for everyday grazing and sharing occasions. As well as extending Leerdammer beyond slices, the launch gives retailers a compelling branded proposition in a growing part of the fixture.” The launch will be supported with in-store marketing activity, including aisle fins and shelf barkers designed to drive shopper awareness and trial. The new product is available in Morrisons stores in a 110g resealable pack for £2.

Fox’s Chocolatey is introducing a new Matcha Indulgent Creams biscuit as the brand looks to capitalise on growing consumer demand for matcha-flavoured products driven by social media trends. The limited-edition launch marks the second release in Fox’s Chocolatey’s viral-inspired innovation series, following last year’s “Dubai Style” Indulgent Creams. According to the company, the earlier launch attracted 850,000 new shoppers to the brand, highlighting the role trend-led flavours can play in driving incremental category growth. The new product combines Fox’s Chocolatey’s signature chocolate-coated biscuit with a shortcake base and smooth matcha cream filling, tapping into the increasing popularity of matcha across food and beverage categories. Jo Harwood, chief sales and trade marketing officer at FBC (Fox Burton Companies), said: “Matcha has rapidly grown from a niche trend into a mainstream flavour, driven by its strong social media presence and growing appeal amongst younger shoppers. Its eye-catching colour, versatility and cultural appeal are just some of the reasons why.” The company noted that matcha-related content has generated more than 10 billion views on TikTok and 9.5 million Instagram posts, while matcha menu items have grown by more than 30% year-on-year in 2025. “With our track record of bringing viral flavour trends into the biscuit aisle, we’re confident Fox’s Chocolatey Matcha will drive incremental shoppers and category value, while giving retailers a compelling premium proposition,” Harwood added. The product launches this week in Tesco and Booker Group stores, with wider distribution planned from 20 June. The biscuits will be sold in packs of eight with a recommended retail price of £3 for a 122g pack. The launch reflects a broader trend within the confectionery and snacking sectors, where manufacturers are increasingly leveraging social media-driven flavour trends to attract younger shoppers and create premium, limited-edition offerings. Matcha has become one of the fastest-growing flavour profiles across beverages, desserts and snacks as brands seek to capitalise on consumer interest in globally inspired and visually distinctive products.

Ardagh Glass Packaging (AGP) has announced a restructuring of its management team, along with two new appointments. The structural changes aim to enhance regional autonomy, drive a more structured commercial approach and position the company for long-term success. Alexander Kuzan has been named the new chief executive officer for AGP Europe, while current chief transformation officer Timur Colak will take on the expanded role of chief commercial officer for AGP. The glass packaging company is restructuring its management reporting following the announcement that current CEO Mike Dick will be retiring at the end of May 2026. CEOs for regional businesses – Brian Brandstatter for North America, Paul Curnow for Africa and Kuzan for Europe – will report directly to Mark Porto, executive chairman of Ardagh Group. Colak will also continue reporting directly to Porto. Kuzan joins AGP from Novelis, where he served as VP and general manger of the company’s Can division in Europe since 2017. During this time, he was responsible for developing and implementing the company’s F&B packaging strategy across Europe. Colak’s expanded role as chief commercial officer of AGP, in addition to his responsibilities as chief transformation officer, will see him lead the global sales process with a more structured, value-based approach. Commenting on the appointments and restructuring, chairman Porto said: “By empowering our regional leaders and sharpening our commercial focus, we are positioning ourselves to operate with greater speed and agility. This new structure allows us to be more responsive to our customers' needs and builds a strong foundation for sustainable growth and continued industry leadership.”

Bertolli is expanding into the butter and spreads category with the launch of Bertolli Spreadable with Butter and Olive Oil, a new four-ingredient blend combining dairy butter and olive oil. The new product, positioned as a Mediterranean-inspired alternative in the spreads segment, contains 57% dairy butter, 23% olive oil, water and salt. Bertolli said the launch reflects the brand’s heritage of combining Italian-inspired flavour with everyday versatility for cooking, baking and spreading. Founded in Tuscany in 1865, Bertolli has built its reputation around Mediterranean cuisine and olive oil-based products. The company said the latest innovation is designed to bring that olive oil proposition into the chilled butter category while delivering a creamy texture and buttery taste profile. The product will debut in Tesco stores from May 18, followed by rollout in Morrisons from May 28. The 400g tub will carry an introductory retail price of £3.25, with a recommended retail price of £4.50. Additional retailer listings are expected later this year. According to Ian Hepburn, head of marketing UK & Ireland at Flora Food Group, said: "The Bertolli Spreadable Butter & Olive Oil is a milestone for the brand, bringing a distinctive olive oil proposition into the butter category. It has been specifically developed to deliver a rich, creamy texture with a smooth buttery flavour, making it a versatile ingredient for cooking, baking and spreading.” The launch comes as food manufacturers continue to introduce hybrid dairy and plant-oil products aimed at consumers seeking convenience, flavour and Mediterranean-inspired ingredients. Olive oil blends have become an increasingly active area within the spreads category as brands look to capitalise on demand for premium cooking staples and flexible meal preparation products. Bertolli Spreads and Spreadable Butter are part of Flora Food Group, which manages a portfolio of plant-based and dairy-related food brands across international markets.

Mondelēz International has been found by a German court to have misled consumers after reducing the size of its Milka chocolate bars from 100 grams to 90 grams without making substantial changes to the product’s packaging. The lawsuit was brought by the Verbraucherzentrale Hamburg at the Regional Court serving the German federal state and city of Bremen. The ruling, case 12 O 118/25, concluded that the packaging created the expectation that the product quantity had remained unchanged despite the reduction introduced earlier in 2025. According to the court, consumers familiar with the longstanding Milka packaging would reasonably assume the chocolate bars still contained 100 grams. Judges said the discrepancy between the visual presentation and the actual net weight risked misleading buyers unless accompanied by a clear and visible notice on-pack. The court stated that Mondelēz should have included a comprehensible notice of the quantity reduction for at least four months following the change, to give consumers adequate time to recognise the adjustment. The decision is not yet final, and Mondelēz has one month to appeal the ruling. A spokesperson for Mondelēz told Reuters: “We take note of and take seriously today’s court ruling and are now examining the court’s reasoning in detail." The maker of brands including Milka and Oreo said it reduced the weight of some Milka bars last year in response to increasingly volatile market conditions while aiming to maintain expected product quality standards.