Arla Foods has announced plans to close its Falbygdens Ost import and packaging facility in Falköping, Sweden, in February 2027, resulting in the loss of approximately 60 jobs. The farmer-owned dairy cooperative said the decision follows a prolonged period of profitability challenges and declining demand for large parts of the facility's speciality and dessert cheese range. Unlike Arla's other dairy operations, Falbygdens Ost does not produce its own cheese or use milk supplied by Arla farmers. Instead, the facility focuses on importing, storing, processing, portioning and packaging cheeses sourced from around the world. Arla said the closure forms part of its wider strategy to concentrate resources on Swedish dairy production and strengthen the country's food security. Anna Schreil, head of logistics and production at Arla Sweden and Finland, said: "This is a heavy message for both our employees and the local community in Falköping. We have great respect for Falbygdens Ost's long history and for the people affected by the decision." She continued: “At the same time, as a farmer-owned cooperative, we need to use our resources where they create the greatest long-term value for our owners. Therefore, we focus our investments and our operations on areas that contribute to more Swedish milk and strengthen Swedish food security.” The closure will affect the company's import and packaging operations on Göteborgsvägen. Arla said it is working closely with trade unions to provide support and assistance to affected employees, including opportunities both within and outside the company. However, the cooperative will retain its Osthuset facility on Energigatan, where Swedish-produced hard cheeses are stored and waxed. Approximately ten jobs will remain at the site. As part of the changes, Arla will discontinue dessert cheeses sold under the Falbygdens brand, with products remaining available to grocery retailers until week seven of 2027. Some of the range's most popular products will be transferred to Arla's Castello brand, while its aged Swedish cheese varieties will continue to be sold under the Kvibille brand.

With deep roots in the past and a constant eye on the future, Italy-based Latteria Sociale Valtellina stands out for its excellent dairy products. The company respects and enhances ancient traditions thanks to ongoing investments in new technologies, such as the SMI EBS 4 K Ergon rotary stretch-blow moulder, used to produce the 0.5-litre and 1-litre PET bottles for milk and the 0.48-litre PET bottles for kefir. By choosing the right packaging, Latteria Sociale Valtellina makes a difference in preserving the ecosystem. The company took the first major step toward environmental sustainability by choosing PET bottles for bottling the over 1,200 hundredweights of milk collected daily from the farms of the cooperative members and bottled at the Postalesio facility (Sondrio). PET is in fact a safe, durable and shatterproof material, ensuring the product's high quality. The cooperative has also identified RPET50 (PET with 50% recycled material) as the best solution, anticipating the requirements of the new European directives, which require the use of containers with at least 30% recycled material by 2030. SMI solutions for Latteria Sociale Valtellina Latteria Sociale Valtellina firmly believes in the importance of working closely with its suppliers, establishing relationships based on loyalty and transparency. An example of this is the recent collaboration with SMI for the supply of an EBS 4 K Ergon stretch-blow moulding system, which has enabled the production of 0.5-litre and 1-litre PET bottles, used for bottling milk, and the 0.48-litre PET bottles used for bottling kefir, to be brought in-house at the Postalesio-based company. Benefits for the environment and energy savings The EBS 4 K Ergon stretch-blow moulding system allows Latteria Sociale Valtellina to insource the PET bottle production process and save on the weekly transport previously required for the bottle procurement, with a clear positive environmental impact. Currently, Latteria Sociale Valtellina purchases only preforms in PET, the semi-finished product needed for in-house bottle production, which, in volume terms, account for approximately one-twentieth of the finished container. The preforms are transported in reusable crates, totaling 497,952 pieces per trip, compared to 38,016 for blown bottles. This allows for a 92.4% reduction in trips required for the same number of pieces transported, with a clear positive environmental impact. Benefits for operational efficiency The preform heating section, integrated into a single module with the stretch-blow moulding section, is characterised by the horizontal development of the preform conveyor and an optimised ventilation and aeration system. The IR lamp groups responsible for heating the preforms are equipped with a system of heat-reflecting panels made of highly energy-efficient composite material, positioned both in front and behind the lamps, to ensure high heat reflection and more uniform distribution across the entire surface of the preform. Focus on Latteria Sociale Valtellina The Latteria Sociale Valtellina was founded in 1979 with its headquarters in Delebio, in Lower Valtellina, in the province of Sondrio, a charming area with a strong dairy vocation. The company prioritises innovation as a driving force for development and a key element in producing excellent dairy products. Find out the benefits of SMI solutions here. For more information on the SMI latest innovations for circular packaging and sustainable development, please contact the sales department or visit SMI website.

Venture studio Food Founders Studio has closed an oversubscribed €4 million funding round, supporting the development of innovative food-tech start-ups designed to address unmet needs across the food and beverage industry. Securing investment has been notably challenging for the European food-tech industry in recent years – investors are becoming more selective and demanding stronger proof of commercial value, with many start-ups struggling to bridge the gap between pilot-scale lab innovation and commercial viability. Despite this, Food Founders Studio noted that investment is ‘beginning to return,’ with European food-tech start-ups raising €401 million in the first half of 2026 – nearly 18% more than a year earlier, though the number of funding rounds fell by 12%. Food Founders Studio, headquartered in Zurich, Switzerland, works with food and beverage manufacturers to identify key challenges for the industry, then searches for technologies that can address them. Its boards assess technical performance, the commercial case, and the viability of the intellectual property. It then recruits experienced leadership and co-founds the selected venture, working alongside the team on industrial validation, partnerships and fundraising. The studio has already scouted more than 100 technologies and advanced nine to validation before launching its first venture, SentiaNova. SentiaNova is built around neutral plant protein technology licensed from a European university, with the tech designed to remove unwanted off-flavours at the source rather than masking them. Within a year of launch, it has now recruited a CEO and is working toward commercial production while closing its own funding round. The €4 million, raised by family investment offices and angel investors, will support the studio’s next ventures and the work of identifying and securing the technologies behind them. It is currently recruiting a CEO and co-founder for its second company. Additionally, the firm is expanding its search for technologies beyond universities and research institutes – it will now open its sourcing to start-ups and corporate R&D teams who cannot take technologies forward. The studio will assess those opportunities against the same industrial, technical and commercial criteria it applies to academic research. Alexandre Morel, CTO and co-founder of Food Founders Studio, said: “A technology can be technically strong and still lack a route into the food industry”. “We want to find that technology wherever it sits, secure what is needed to build on it, and put the right team around the opportunities that meet a tangible industry need.”

The vertical farming industry has faced turbulence as the soaring expectations of its early days have levelled with growing consciousness of unit economics and scalability setbacks bringing a sense of realism instead – much like other advanced food-tech industries. While some growers took a significant hit, with a series of bankruptcies making headlines in recent years, those that remain cautiously optimistic believe the path ahead is clearer, more focused and displaying signs of maturity. In this feature, included in FoodBev magazine's September issue, we explore how the industry is rising to the challenge. According to the Gartner Hype Cycle framework, which tracks how emerging technologies mature over time, the ‘Trough of Disillusionment’ is a necessary – albeit challenging – stage that promising, emerging technologies must move through before reaching a more productive plateau in which mainstream appeal and widespread adoption await. For the vertical farming industry, these stages have been clear to observe, and the disillusionment phase has hit some harder than others. Hiroki Koga, co-founder and CEO of vertical farming company Oishii, told FoodBev: “Drawing a parallel to the Gartner Hype Cycle, the sector – similar to electric vehicles and other clean-tech industries – experienced an initial wave of excitement and high expectations, followed by a necessary market correction as companies worked to prove the long-term viability of their business models. Over the past few years, optimism has become more grounded and pragmatic.” Indoor vertical farms, where crops are grown vertically in controlled conditions using hydroponics and other soilless technologies, provide clear environmental benefits in reducing water use, land use and waste – in addition to being independent of climate and seasonal limitations and removing the need for pesticides. This ability to address the growing need for more planet-friendly farming methods fuelled early optimism and the boom in investment that came with it – a pattern seen with many cutting-edge technologies. In F&B, this pattern has played out across other food-tech categories such as plant-based and cultivated meat, and precision fermentation-made ingredients. Martin Davalos, partner at investment firm McWin Capital Partners, said: “Several years ago, vertical farming was sometimes presented as a universal solution capable of replacing large parts of conventional agriculture. Significant capital was invested on the assumption that scale, automation and technological improvement would rapidly drive down costs.” However, he emphasised, what came next showed that growing crops successfully in a controlled environment and operating a profitable agriculture business are two different challenges. “A number of companies expanded infrastructure before fully validating unit economics, crop market fit and operational reliability,” he explained. “Rising energy prices and a more difficult fundraising environment then exposed the fragility of those models.” The last few years have seen a string of companies – some regarded as leaders within the sector – file for bankruptcy and enter liquidation, despite promising beginnings, significant achievements and notable funding raises. UK-based Jones Food Company, operator of the largest vertical farm in the country, closed in May last year after failing to secure new investment. More recently, in the US, major player 80 Acres Farms announced in August 2026 that it would wind down operations. In a statement, 80 Acres said that despite “an exhaustive effort to find a way forward,” it was unable to secure the capital required. The news came just a year after it announced a major merger with Soli Organic, and 18 months after it raised $115 million in capital alongside an acquisition of biotech firm Plantae Biosciences. AeroFarms, a microgreens grower also based in the US, also said it would cease operations in December 2025 – though the company received emergency funding just a week later and now continues to operate with the backing of VC firm Palm Ventures, which announced its acquisition of the company in June 2026. Lessons learned Increasingly sophisticated technologies such as artificial intelligence (AI) and Internet of Things (IoT)-enabled monitoring tools, smart sensor solutions and optimised LED lighting are all delivering efficiency,cost reduction and crop quality gains. However, smart use of these technologies – alongside a solid business model and the right operational expertise – are where the real impact lies. © Intelligent Growth Solutions Dave Scott, chief technology officer at UK vertical farming tech manufacturer Intelligent Growth Solutions, emphasised this: “It might sound counterintuitive coming from someone with ‘technology’ in their job title, but I don’t believe the greatest advances have come from the technology itself,” he said. “More often, they come from the scientific understanding that shapes how that technology is applied.“ “Much of the hardware used in controlled environment agriculture is based on proven technologies. The challenge, and ultimately the opportunity, lies in how those systems are integrated and used to generate actionable insights.” Growers implementing smart technologies must be able to use these solutions to turn data and scientific understanding into better outcomes, leveraging them to better understand how crops respond to their environment, he argued. McWin’s Davalos echoed this sentiment, telling FoodBev: “Ultimately, commercial success depends less on the sophistication of an individual technology than on the integration of biology, engineering, operations, procurement and sales”. “Companies are more likely to struggle when they approach the sector primarily as an infrastructure development exercise, underestimate the biological complexity of production or assume consumers will pay a substantial premium solely because a product was grown vertically.” When investing in a vertical farming start-up, McWin looks for companies with automation designed around a proven production process, in addition to proven unit economics at a relevant scale and crop types with sufficient value to justify controlled environment production. “We would avoid companies whose economics depend primarily on optimistic assumptions about future electricity prices, unproven yields or large cost reductions that have not been demonstrated,” Davalos pointed out. “We would also be cautious where significant capital expenditure is committed before the company has established product market fit and operational stability.” Identifying where the value lies and focusing on the appropriate crop type is one of the most fundamental elements of success for businesses in this category, with cost competitiveness against existing, traditionally grown field crops being a key factor in whether products achieve widespread adoption, Oishii’s Koga said. He highlighted four major ‘waves,’ with crops already grown in greenhouses – such as strawberries, lettuce, tomatoes and bell peppers – being the first to see widespread adoption due to production costs in smart farms soon falling below those of traditional methods. © Oishii Fruit trees could come next – while growing them in smart farms is not currently cost-effective or time-efficient, he noted, future developments in plant dwarfing and selective breeding breakthroughs could create varieties of peaches or pears that are suitable for such facilities. Root vegetables are less compelling due to their low market prices and ability to withstand long-distance transport, while grains also face competition from extremely low-cost alternatives despite being easiest to grow, Koga acknowledged. A recent analysis in Plant Physiology put the current minimum production cost for dried staple crops, such as wheat, rye and barley, at around $10 per kg of dry plant matter through vertical farming – and less than $1 per kg through conventional field production, highlighting the scale of the price premium. “Furthermore, their high requirement for sunlight makes electricity costs a major bottleneck,” Koga added. “An energy revolution is required; this is not a problem that can be solved in five or ten years, but rather a challenge spanning 30-50 years.” Meanwhile, McWin’s Davalos pointed out the challenges associated even with leafy greens, which have been the primary focus for many industry players – the economics can be challenging when vertical farms compete directly against efficient field production or advanced greenhouses. “The relevant comparison is not whether a crop can be grown vertically, but whether it can be grown competitively against the best available alternative in a specific geography,” he summarised. For Oishii, which recently raised $150 million in Series C funding, its focused approach on premium strawberries is described by Koga as a key factor behind its success and differentiation in the market. “We intentionally launched with a premium product to establish credibility and demonstrate the value consumers place on exceptional quality,” Koga enthused. “By concentrating our resources on a single crop…we’ve been able to deepen our expertise, improve product quality and steadily reduce costs. That focus has been central to our strategy from day one.” Rising to the challenge The challenge is undeniable, with high energy, capital expenditure, labour and maintenance costs all posing critical hurdles to be tackled. However, technological advancements to reduce costs and accelerate growth are ongoing. “Lighting and climate management – including cooling, heating, ventilation and dehumidification – represent a major portion of energy demand,” Davalos said. “These costs can be reduced through more efficient LEDs, better airflow design, improved insulation, heat recovery, flexible operation around energy prices and access to renewable or otherwise stranded energy.” Targeted automation can also bring down costs – however, he warned of being mindful that fully automating an unstable production process can add cost and complexity. Additionally, while robotics can address labour-intensive burdens in areas such as transplanting, crop handling, inspection and handling, Davalos noted, technologies must be able to operate reliably in humid and “biologically complex” environments. AI systems are frequently cited among the biggest technological opportunities when it comes to unlocking more of the industry’s potential. Intelligent Growth Solutions’ Scott said: “Vertical farms generate vast amounts of information every day, and AI gives us the ability to extract meaningful insights at a scale that simply wasn’t possible before”. “Over the next five years, this will help drive continuous improvements in crop performance, energy efficiency, automation and overall farm productivity, accelerating the industry’s path to commercial maturity.” AI-driven “physical intelligence” and crop breeding can improve yields and “dramatically” lower costs, Oishii’s Koga said, while sharing his optimism about the potential of surging productivity and further falling costs if governments and businesses globally do their bit to encourage investment in the sector. “Applying the principle known as McKinsey’s ‘Cleantech Moore’s Law’ – which states that costs decrease by 70% when the market grows 100-fold – our strawberries, currently priced at $7, could see their cost drop to the $2-$3 range simply through the expansion of industrial scale,” Koga explained. Additionally, he emphasised the potential of rapid crop variety improvement: “At our Japanese research centre, numerous varieties have already been identified in just one year that offer nearly 40-50% higher yields while maintaining quality; at this pace, it would not be surprising to see yields more than double – and costs cut by nearly half – within five years.” Greater collaboration across the value chain could facilitate the sector’s much-needed progress, encompassing both private and government-backed funding initiatives, transparent and credible knowledge and data sharing from both growers and technology providers, and long-term purchasing partnerships with retail and manufacturing partners. © Oishii “Energy providers and infrastructure partners also have an important role,” said McWin’s Davalos. “Locating facilities near low-cost renewable power, waste heat, industrial carbon dioxide or other underutilised resources could materially improve both economics and environmental performance.” “Investors, meanwhile, need to finance businesses in stages and require proof of performance before funding successive waves of expansion.” Overall, from an investor’s perspective, Davalos said McWin expects vertical farming to become a “smaller, but more commercially credible” industry than some earlier forecasts suggested. “It is unlikely to replace conventional agriculture or advanced greenhouse production across broad crop categories,” he noted. “Instead, it should become an important component of a more diversified agricultural system, particularly for high-value crops, specialist ingredients, propagation, climate-stressed regions and markets that place a high value on local, reliable production.” Looking ahead, he expects continued consolidation with a greater focus on profitability, standardised facilities and collaboration with retailers, manufacturers, energy providers and agricultural organisations. “Success would not be measured by the total amount of capital invested or hectares of facilities announced,” he concluded. “It would mean multiple companies operating facilities profitably over several years, expanding primarily from internally validated economics and customer demand, and delivering measurable benefits in supply resilience, quality, resource efficiency and environmental performance.” “Vertical farming has an important role to play, but its future will be defined by focused applications and operational excellence rather than the claim that it can grow every crop, everywhere.” Top image: © Oishii

Catalina Snacks has expanded its leadership structure as the better-for-you cereal and snacks company looks to strengthen its commercial and operational capabilities. Lauri Luker has been appointed president and chief customer officer, expanding her remit to focus on sales and customer strategy, while Dan Robin joins the company as chief operating officer. Both executives will report to Doug Behrens, CEO of Catalina Snacks. Luker will focus on strengthening the company's sales organisation and customer relationships as it continues to expand its retail footprint. Catalina Crunch products are now available in more than 30,000 retailers across the US. In her expanded role, Luker will also work to develop the company's retail partnerships and support further growth of the Catalina Crunch brand. "As Catalina Snacks continues to grow, evolving our leadership structure allows us to sharpen our focus across both our commercial and operational organisations," said Behrens. "Lauri has been instrumental in building strong customer relationships and driving growth, expanding her focus will allow her to continue advancing our sales strategy and retail partnerships. At the same time, Dan brings a strong combination of operational leadership, supply chain expertise and a people-first approach." Robin will oversee Catalina Snacks' supply chain organisation, including its project management office, procurement and plant operations. His responsibilities will include strengthening operational capabilities, improving efficiency and developing the infrastructure required to support the company's expansion. Robin brings more than 25 years of experience across operations, supply chain and continuous improvement in high-volume food, packaging and manufacturing environments. Most recently, he served as chief supply chain officer at Monarca Food Solutions, where he led a turnaround across a six-plant manufacturing network, delivering improvements in profitability, quality and safety performance. Before joining Monarca Food Solutions, Robin held senior operations positions at Hearthside Food Solutions and Peacock Foods. His career has included leading lean transformations and developing safety and quality programmes across manufacturing teams. Luker said the expanded role would enable the company to deepen its relationships with retailers and broaden the reach of its products. "We have an incredible opportunity to deepen our retail partnerships, strengthen our sales organisation and find new ways to bring Catalina Crunch to more consumers nationwide," she said. Robin added that his focus would be on establishing the operational foundations required as the business scales. "As the brand continues to scale, my focus will be on building the operational foundation and capabilities needed to support that growth, while ensuring we continue to deliver the quality and experience consumers expect from Catalina Crunch," he said. Founded in 2018, Catalina Snacks produces better-for-you cereal and snack products under the Catalina Crunch brand. Its portfolio includes protein cereal, protein snack mix, chocolate cookie bars, protein granola and snack-size multipacks. The company said its products are formulated to be lower in sugar while providing nutrients including protein and fibre.

US plant-based beverage brand Kiki Milk has announced the launch of Kiki Milk Protein, an innovative new alt-milk offering made from the ancient Amazonian seed sacha inchi. Kiki Milk Protein embraces the 3,000-year-old seed’s rich nutritional profile, offering a source of complete plant protein, healthy fats and fibre. Sacha inchi is minimally processed and contains all nine essential amino acids, along with 4g of fibre, omega-3 fatty acids and naturally occurring antioxidant compounds. Each serving of Kiki Milk Protein provides 10g of plant protein, primarily from sacha inchi, and contains no gums, seed oils or flavourings. Like all of the brand’s products, the new offering is Certified Organic. Alex Abelin, co-founder of Kiki Milk’s parent company PlantBaby, said: “The problem with most protein beverages is the quality of the protein. When you create a protein isolate, the ingredient typically goes through significant processing to separate the protein from the rest of the seed.” “In that process, you can lose naturally occurring components like fibre, healthy fats and other nutrients that are part of the whole food. We started with sacha inchi because it’s naturally rich in high-quality protein, and our goal was to preserve the seed as close to its original form as possible – delivering protein in a way that works with the whole-food nutrition of the plant.” Kiki Milk Protein will be available in 32 oz six-packs on the company’s website for an MSRP of $49.99, as well as through Amazon. The launch builds on the brand’s recent momentum, with Kiki Milk having significantly expanded its distribution over major national chains over the past year. Founded in 2020 in Hawaii, PlantBaby launched Kiki Milk in 2021 and has since grown to offer a wider portfolio including Original, Chocolate, Unsweetened and Mac Nut varieties.

UK condiment brand Toss is expanding its range with the launch of Hey Pesto, which it claims is the UK's first squeezy pesto. Launching nationwide in October 2026, the product has an RRP of £5.99 and is designed to offer a more convenient alternative to traditional jarred pesto. Hey Pesto is made with sunflower seeds, fresh basil and extra virgin olive oil (EVOO), and is dairy-free, nut-free, vegan and gluten-free. The product is also refined sugar-free and contains no emulsifiers or artificial preservatives. The pesto has been developed for use beyond pasta, with Toss positioning it as a versatile condiment for drizzling, dipping, spreading and marinating. Suggested applications include sandwiches, salads, eggs, roasted vegetables, chicken and fish. The launch forms part of Toss's strategy to broaden the use of dressings and condiments and respond to consumer interest in products with simpler ingredient lists. Founded by sisters Grace and Sophie Devlin in November 2025, Toss manufactures its products in Oxfordshire. The brand's existing range includes Green Goddess, King Caesar, Miso Magic, Sweet Tahini Chick and Viva La Vinaigrette. The company said its range is made using natural ingredients and contains no refined sugar, emulsifiers or artificial preservatives. Hey Pesto co-founder Sophie Devlin said: “We realised the dressing aisle was drastically lacking disruption, so we set out to make something better." Hey Pesto will be available through the Toss website and nationwide from October, priced at £5.99.

Carlsberg Britvic has proposed the closure of its Marston’s Brewery in Burton upon Trent, UK, in summer 2027, citing declining demand within the cask ale category. In a statement yesterday (8 October 2026), Carlsberg said it plans to shut down the brewery and its primary logistics operations next summer, driven by ‘a need to create greater long-term value’. The proposed closure puts approximately 310 jobs at risk. The company confirmed that certain priority ale brands, including Hobgoblin, McEwan’s and Brooklyn, will remain within its multi-beverage portfolio, but that it will seek new homes for other cask and regional ale brands. Carlsberg bought Marston’s brewing business two years ago – prior to its acquisition of Britvic last year – following an earlier joint venture with Marston’s in 2020. The Burton site closure follows the earlier closure of Carlsberg Marston’s Ringwood and Wychwood sites in 2023, and its Jennings Brewery in 2022, which has since reopened under independent family ownership. Paul Davies, CEO at Carlsberg Britvic, said: “I am very aware that this news will have come as a shock for colleagues, as I recognise the impact of this proposal is significant”. “While we remain proud of the role we have played in supporting and investing in the ale category overall, the stark reality is that UK cask ale volumes have more than halved in less than a decade, and this trend looks set to continue across the UK.” Davies said the company will do “everything we can” to ensure the smaller ale brands “thrive under more specialist or local ownership in the future,” adding that “every effort” will be made to support the site’s workforce through the process. The brewery and logistics operation are expected to continue to operate during the transition period, he confirmed, with further decisions to be taken during consultations in the coming months. UK non-profit consumer group, The Campaign for Real Ale (CAMRA), has reacted with anger to the news. It has renewed calls for the Competition and Markets Authority to investigate how global interests have consolidated the UK beer market, stating that independent brewers are ‘locked out’ of the market by global conglomerates despite providing ‘genuine innovation and choice to drinkers’. Ash Corbett-Collins, chairman of CAMRA, called the announcement an “absolute disgrace,” but welcomed Carlsberg’s confirmation that it will seek suitable new ownership for smaller and regional cask beers. “The time is right to think about alternative, independent brewers who are willing to become custodians of Carlsberg’s cask brands and will finally do the beers the justice they deserve,” Corbett-Collins commented. “Like the rescue of Jennings in Cumbria by passionate and experienced brewers, I hope the Burton brewery can be saved. I’ve got fond memories visiting the brewery in better days, and maybe I’ll be able to go again if it’s handed over to independent owners.” Top image: © Carlsberg Britvic

Constellation Brands has acquired US-based ready-to-drink (RTD) beverage brand SpikedAde in a deal worth up to $353 million. The transaction includes an upfront payment of $75 million for full ownership of SpikedAde, alongside potential additional payments of up to $278 million over five years, depending on the brand's future performance. SpikedAde operates in the emerging sports drink-inspired 'Ade' segment, offering vodka-based beverages in a non-carbonated, zero-sugar format containing 100 calories per serving. The brand has established a presence across the eastern US, with Constellation planning to use its distribution network and marketing capabilities to support further nationwide expansion. According to Circana data cited by Constellation, dollar sales in the spirits-based RTD category increased by 25% in the 52 weeks ending 30 August 2026. As part of the acquisition, SpikedAde's team will be integrated into Constellation's Beer Division, with the company assuming responsibility for production oversight, marketing and distribution. Constellation also plans to align the brand's distribution with its Gold Network Distributor partners, subject to applicable laws. Nicholas Fink, president and CEO of Constellation Brands, said: “SpikedAde has successfully carved out a distinctive position in an emerging segment and built a brand that is clearly connecting with consumers.” He added: “As consumer preferences evolve and new occasions continue to emerge, we're excited to build on the strong foundation the SpikedAde team has created and leverage our proven capabilities to accelerate growth, expand the brand's reach, and unlock new opportunities for the platform over time.” Jason Cohen, founder and CEO of SpikedAde, said the acquisition would enable the brand to reach more consumers through Constellation's scale and industry expertise. Top image: © SpkedAde

Commercial technology continues to get smaller, allowing businesses to do more with less. In today's foodservice environments, saving space gives operators greater flexibility to design efficient, high-performing operations. Smaller equipment helps teams maximise every square metre and get more value from their footprint. But when it comes to water filtration, does a smaller footprint require compromises in design or filtration performance? Compact systems and filtration performance: Be smart about going small Compact water dispensing systems with smaller cartridges offer significant space savings for both freestanding and countertop dispensers. This flexibility allows filtration systems to be integrated into a variety of dispenser sizes without sacrificing valuable space. Backed by innovative technology, a unique combination of filtration media, and a focus on effective contaminant reduction, Aqua-Pure water filtration offers the benefits of compact technology while still delivering the high-quality water that businesses and their customers expect. For drinking water applications, Aqua-Pure water filtration helps reduce contaminants such as bacteria1, cysts, dirt and microplastics, while also reducing taste and odour issues. The result is high-quality drinking water that helps support customer satisfaction. Aqua-Pure water filtration: Compact filtration without compromising performance "The primary trade-off some brands make when reducing filter size is the loss of health claims, such as cyst and bacteria reduction, and the absence of NSF certification," said Hemang Patel, global technical lead for Aqua-Pure water filtration. "This can result in bare-bones filters that address only taste and odour." The 3M High Flow Series Filter Cartridge HF10-I is NSF-certified for chlorine taste and odour reduction, particulate reduction, cyst reduction and microplastics reduction, and it also includes bacteria1 reduction. The system is designed to retain these benefits despite its compact size, helping provide effective contaminant reduction while maintaining high flow rates. Advanced filtration technology Aqua-Pure water filtration's Integrated Membrane Pre-Activated Carbon Technology “I.M.P.A.C.T.” technology uses a 0.2-micron pharmaceutical-grade membrane combined with an activated carbon block. This advanced approach helps deliver high filtration performance in a compact form factor. The 0.2-micron pharmaceutical-grade membrane helps reduce bacteria1, cysts, and dirt, while the activated carbon block helps reduce chlorine, taste and odour. Together, these technologies enable effective filtration without requiring a larger system footprint. With advanced technology at its core, the 3M High Flow Series Filter Cartridge HF10-I demonstrates that compact filtration does not have to come at the expense of performance. Aqua-Pure water filtration systems offer a broad range of water filtration solutions designed specifically for commercial environments. Systems and cartridges certified by NSF to reduce microplastics help address microplastics and other contaminants in drinking water. Whether your operation uses a water fountain, dispenser, cooler, single-carbonator dispenser or hot water boiler, Aqua-Pure water filtration offers solutions designed to meet your needs. Learn more about finding the right solution for your establishment. 1. Reduction of water-borne bacteria as demonstrated with 99.99% reduction of surrogate E.coli (ATCC 11229) and P.fluorescens (ATCC 49642) in manufacturer's laboratory test.

From plant-based alternatives to high-tech automation, the baking industry is rising to the challenge of modern demands. FoodBev Media's Jesús Luna-López discovers how the latest innovations showcased at this year's Südback - held in Stuttgart, Germany, are transforming traditional baking practices and paving the way for a greener, more efficient future. The baking industry is on the cusp of a transformation, as demonstrated at Südback 2024, held from 26-29 October in Stuttgart, Germany. This event, organised by Messe Stuttgart, attracted over 650 exhibitors and more than 36,000 visitors, solidifying its reputation as a key hub for technological advancement and sustainable growth in the sector. Stuttgart, often hailed as the 'cradle of the automobile industry' due to its cutting-edge technology and research capabilities, served as an ideal backdrop for suppliers to unveil their latest innovations in baking ingredients and technologies. Innovation at the forefront Among the standout innovations was Bunge’s plant-based butter, Beleaf, which replicates the rich aroma, taste and texture of traditional dairy butter. Initially designed for bakery applications, Bunge plans to expand Beleaf's versatility to other dairy and confectionery sectors. Svetlana Barinova, product manager at Bunge, emphasised the company’s commitment to sustainability, stating, “Climate change impacts us all. Sustainability is at the heart of our company. Beleaf maintains the same easy processing and functionality as dairy butter, offering a carbon-friendly ingredient without compromising on taste or texture. It is 100% plant-based.” Swiss company Durrer showcased its LTS-Leak-Testing system, which uses controlled vacuum technology for non-destructive leak testing of packaging. This innovative solution is designed to detect trace gases, including CO2 and helium mixtures, ensuring the integrity of packaging in a sector where quality assurance is paramount. MIWE captured attention with its advanced automation and digitalisation solutions. Key highlights included the MIWE Athlet loader, which integrates seamlessly with the MIWE Ideal e+ deck oven, providing efficient loading capabilities. The MIWE Smartfresh cooling system reduces the need for night shifts while conserving energy. Michael Igelham from MIWE corporate communications said: “The new digital tool MIWE Navibake centralises baking schedules, ensuring consistent quality across locations.” Proven solutions for in-store and production baking, such as the MIWE Thermo-Static thermal oil oven, also generated significant interest, reinforcing MIWE's status as a trusted technology partner in the industry. Pioneering solutions for sustainable baking Italian Group Eurovo exhibited an array of innovative egg products, highlighting their integrated supply chain approach. With a commitment to quality, Eurovo offers a diverse range of farming methods, including organic and free-range, and emphasised their dedication to safety with their Cuisine Royale pasteurisation standards. Their offerings for the bakery industry include ready-to-use custards, creams and semi-prepared ingredients, showcasing the versatility and value of eggs as a fundamental baking ingredient. American Pan introduced its Smart Pan Tracking System, providing bakeries with real-time data to optimise pan coating life and enhance line efficiency. This system works by tagging pans with essential data before they leave the factory, enabling comprehensive monitoring and analysis to drive performance improvements. The Diosna Group unveiled its latest mixers, designed with an open construction for efficient cleaning and reduced contamination risks. These mixers cater to a wide range of dough types while seamlessly integrating into existing production lines. Diosna also introduced automated guided vehicles, designed to transport raw materials and finished products with precision, further enhancing operational efficiency. Addressing food waste Verhoeven Bakery Equipment launched the Repeat Loaf, a groundbreaking machine that transforms unsold bread into new baking powder. This innovation addresses the pressing issue of food waste and CO2 emissions, as co-founders René Van Ass, Sebastian H and Michael Ruijs explained: “In the bread value chain, many products go unsold, contributing to waste. Upcycling is essential, and Repeat Loaf provides an effective solution by optimising fermentation processes.” MHS showcased its advanced bread cutting machines, including the MHS Professionals, capable of efficiently cutting a variety of products while minimising waste and reducing loading times. The user-friendly interface and quiet operation of these machines enhance their appeal in fast-paced bakery environments. As bread continues to be one of the world’s most consumed staples, the innovations unveiled at Südback signal a significant shift in the baking industry. With an increasing focus on alternative ingredients and sustainable practices to meet the demands of a growing population, Südback 2024 has set a high standard for future advancements. FoodBev Media looks forward to the next edition of Südback in 2026, eager to see how the baking market continues to evolve. #Südback #events #baking #bakedgoods #bakery

Kraft Mac & Cheese is expanding beyond the macaroni aisle with the launch of Kraft Mac & Cheese Cheesy Ramen, marking the brand's first entry into a new food category in nearly 20 years. Set to launch in early 2027, the range will be available in Spicy, Chicken and Pork varieties, combining the brand's signature cheese flavour with ramen. The launch targets growing demand for bold flavours and customisable eating experiences within the ramen category, which is valued at $2.7 billion in the US and has grown 9% year over year, according to data cited by Kraft Heinz. The company said the cheesy ramen segment has doubled over the past three years, with growth driven in part by demand from Gen Z consumers. Kraft Heinz said the new products were inspired by consumers already adding cheese to ramen to create a creamier texture and balance spicy flavours. Nicolas Henault, vice president of marketing for Kraft Mac & Cheese, said: “Consumers are increasingly looking for bold flavours and new ways to enjoy the foods they love, and we’re seeing growing demand for cheesy ramen in the US." The Spicy variety combines Kraft Mac & Cheese's cheese flavour with a spicy kick, while Chicken pairs the cheese with the savoury flavour of chicken ramen. Pork combines the brand's cheese flavour with notes of pork ramen for a richer profile. The products are made without artificial flavours, preservatives or dyes. Kraft Heinz said the launch forms part of its strategy to extend its established brands into growing categories and consumer occasions. It follows the introduction of Kraft Mac & Cheese PowerMac earlier this year.