Fermentation specialist Lesaffre has appointed Rania Abou Samra as its new chief research, development and innovation (RD&I) officer. Abou Samra joins Lesaffre's executive committee with more than 20 years of international experience in food, nutrition and consumer health research and development. She joins from Nestlé, where she held a series of senior R&D leadership positions over an 18-year career. Most recently, she served as vice president and head of innovation and R&D for Nestlé Middle East and North Africa, based in Dubai. Her previous roles included VP and global head of technology and product development, head of R&D US for Nestlé Health Science, and VP of R&D for Vital Proteins. At Lesaffre, Abou Samra will lead the teams at the Lesaffre Institute of Science and Technology (LIST), overseeing research into fermentation and microorganisms while supporting innovation across the group's global operations. The company said her expertise spans translating scientific research into commercially viable innovations, leveraging artificial intelligence-driven technologies and fostering cross-functional collaboration to accelerate product development. Commenting on her appointment, Abou Samra said: "I share Lesaffre's conviction that fermentation is a key technology for sustainable innovation. RD&I is a driving force that enables us to support our customers, anticipate food and environmental transitions, and transform scientific knowledge into concrete, sustainable solutions." She added: "I am delighted to bring my 20 years of experience in the food and healthcare industries to Lesaffre, and I look forward to working alongside the Group's experts, customers and partners to continue bringing safer and more sustainable solutions to market." Lesaffre CEO Brice-Audren Riché said: "For us, investing in science has always been a deliberate choice, as we firmly believe that today's research lays the foundation for tomorrow's products and services, harnessing the unlimited potential of fermentation." Riché aded: "Our capacity for innovation enables us to support our clients by closely addressing their needs and to offer solutions to the societal and environmental challenges we all face. Rania's expertise provides our RD&I teams with new keys to accelerate innovation in our strategic sectors – food, health and biotech." A nutritionist by training, Abou Samra holds a PhD in appetite regulation and nutrition from the University of Toronto. Throughout her career, she has led the development of science-based innovations across nutrition and consumer health, with experience spanning clinical research, product development and technology strategy.

European private equity firm Apheon has agreed to acquire Alma, a newly formed French frozen snacks group bringing together premium Asian snack manufacturer Foo Seng and frozen food components specialist Varachaux. The transaction will see Apheon partner with Alma CEO Daniel Coutinho, who will remain a significant shareholder in the business as the company enters its next phase of growth. Headquartered in the Paris region, Alma combines Foo Seng, an integrated producer of premium frozen Asian snacks, with Varachaux, a manufacturer of frozen meat-based and plant-based food components serving food manufacturers and foodservice operators. Foo Seng acquired Varachaux in April 2026, creating a business employing around 115 people. The combined company aims to strengthen its position in the growing frozen snacks market, with a particular focus on world foods and halal products. Foo Seng has established a strong presence in France's premium frozen Asian snacks category, where demand for halal offerings continues to rise. Since acquiring Foo Seng in 2023, Coutinho has overseen a transformation of the business, expanding its product portfolio, strengthening its commercial operations and enhancing manufacturing capabilities. The acquisition of Varachaux added complementary production expertise and broadened the group's offering across frozen meat-based and plant-based products. Apheon said the investment will support Alma's organic growth strategy while helping reposition Varachaux towards higher-value frozen snacks and halal product ranges. The private equity firm also intends to back a selective buy-and-build strategy, targeting acquisitions across Europe's fragmented frozen foods market. Commenting on the deal, Coutinho said: "In recent years, Foo Seng has established itself as a leading player in premium frozen Asian snacks, driven by our commitment to authentic recipes, consistent product quality and culinary know-how. The acquisition of Varachaux earlier this year marks a pivotal step towards a larger and more diversified group." He added: "Apheon shares our long-term vision and brings not only the capital, but the strategic support and buy-and-build expertise we need to accelerate our expansion across Europe and build a truly category-defining platform while upholding the product quality and authenticity that define the Group." Wolfgang de Limburg, managing partner at Apheon, said: "We have great respect for what Daniel and his team have achieved in a short period and we look forward to this partnership, with the shared ambition of making Alma a champion in world foods snacks across Europe." Top image: © Alma

ADM has partnered with precision-fermented egg protein producer The Every Company, responding to surging global demand for protein-fortified food and beverage products. The collaboration will see commercial-scale production of Every’s OvoPro Egg White Protein ingredient begin at ADM’s manufacturing facility in Clinton, Iowa, US. It will bring together ADM’s precision fermentation capabilities and Every’s expertise in creating functional, animal-free proteins using the company’s patented technology platform. OvoPro is a complete protein ingredient with a PDCAAS score of 1.0, performing across food and beverage applications as both a protein source and a functional ingredient solution. In addition to catering to demand for clean-label and high-protein product formulations, it can provide binding, gelling, foaming and whipping functions. This dual functionality enables OvoPro to offer structural integrity while increasing protein content. The ingredient also contains no fat or cholesterol, and is formulated to offer a neutral taste without the unwanted off-notes often associated with alternative protein ingredients. While eggs will always be “critically important” in diets around the world, said ADM’s Kris Lutt, innovative new ingredient solutions to expand the supply of high-quality protein will be essential to meet growing demand for diverse options that meet different consumers’ dietary needs. “Through this agreement with Every, we're strengthening the global protein supply chain while demonstrating how ADM's industry-leading precision fermentation capabilities can complement existing production, expand supply and help customers innovate,” Lutt said. “We look forward to working with Every and other partners as we continue investing in Clinton, advancing our precision fermentation capabilities and supporting innovation and value creation across the entire food supply, from farm to store shelf.” Arturo Elizondo, founder and CEO of Every, commented: “The global surge in demand for protein fortification across almost all major food segments – especially in the US – requires incredible scale and reliability. Our partnership with ADM enables both.” “For food formulators seeking to expand and strengthen their supply chains, OvoPro provides a reliable, price-stable protein that delivers functional performance and protein content – helping provide manufacturers with confidence in product quality, supply security and cost stability.” Top image: © The Every Company

The International Brew & Beverage Processing Technology and Equipment Exhibition for China (CBB 2026) will be held from 12-15 October 2026 at the Shanghai New International Expo Centre (SNIEC). CBB 2026 features fully upgraded exhibition zones and value-added services, including: Innovative total solutions for beverage and liquid food chains: A full range of technologies and practical solutions covering production, filling and packaging, and logistics and conveying. DrinkNova Hub: A gathering of pioneers in beverage and liquid food technologies and brand innovation. Industry trend forums: Insights into consumption trends and technological transformations shared by experts and leading enterprises. Two prestigious awards: The Green Packaging Action Awards (GPA Awards) and Food & Beverage Engineering Annual Innovative Product Award (FBE Award) will be presented concurrently, with award-winning new products on full display. Business matchmaking services: Pre-show matching and on-site negotiations for one-on-one precise business pairing. KOL live tours and interviews: Professional live tours and in-depth interviews onsite hosted by top industry KOLs. Premium tasting tours: Guided by professional tasters to experience award-winning products of the year. It serves as a one-stop platform catering to the procurement, cooperation, research and learning needs of industry professionals. Register now and unlock exclusive visitor benefits. Visitor pre-registration for CBB 2026 is now officially open. Register online in advance to enjoy a host of exclusive privileges, skip on-site queues and win gifts for a rewarding exhibition experience. Register here. Benefits for individual visitors Fast track entry: Skip the on-site registration queue and enjoy quick admission through streamlined verification. Exclusive visitor materials: Receive complimentary access to visitor information packages, including the digital exhibition catalogue and industry materials. Online business matchmaking: Gain early access to the business matching platform and connect with potential partners before the exhibition. Priority industry updates: Stay informed with advance access to exhibitor lists, industry news and event updates. Lucky draw opportunities: Successfully registered visitors will be eligible to participate in on-site lucky draw activities and win special gifts. Please keep your registration QR code after completing pre-registration. Visitors must present the QR code along with a valid personal identification document for admission. Group visit of 10+ people | Upgrade to VIP services To better serve corporate delegations and industry groups, CBB 2026 offers customised VIP benefits for groups consisting of ten or more participants. VIP benefits include: Express entry: Dedicated staff support and advance processing of group badges for efficient admission. Dedicated VIP reception: Enjoy one-on-one VIP services, including visitor guidance, exhibition tours, and group photo arrangements. Customised gift packages: Each group member will receive an exclusive visitor gift package. Priority business matchmaking: Benefit from priority supplier-buyer matching and scheduled business meetings based on your sourcing and cooperation requirements. Precision business matchmaking for efficient networking One of CBB's signature services, the 'One-to-One Business Matchmaking Program,' is designed to help visitors maximise exhibition efficiency and identify valuable business opportunities. Whether you are seeking advanced manufacturing equipment, exploring new technologies, optimising your supply chain or looking for upstream and downstream business partners, simply submit your business requirements in advance. Based on your needs, the organiser will carefully match you with qualified exhibitors and arrange dedicated meeting schedules, enabling productive discussions and facilitating potential business cooperation. Make every visit more targeted, efficient, and rewarding. For more information on CBB 2026, please visit our official website or follow us on WeChat as follows.

The global food and beverage industry is preparing for major supply chain disruption as meteorologists warn that the strengthening El Niño weather pattern is likely to intensify extreme weather across key agricultural regions over the coming months. FoodBev's Leah Smith explores the impact across food and beverage categories. While manufacturers have spent the past five years navigating Brexit, Covid-19, geopolitical conflict and inflation, experts believe a ‘super’ El Niño could become another significant pressure point, threatening crop yields, disrupting ingredient supplies and adding further volatility to commodity markets. The concern extends far beyond farming. Rising temperatures, heat stress, disrupted harvests, transport bottlenecks and failures within cold-chain infrastructure all have the potential to affect food manufacturers, retailers and consumers alike. Rising heat = rising costs According to figures highlighted by the Energy and Climate Intelligence Unit (ECIU), around 640 billion potential work hours were lost globally because of heat exposure during 2024, with agricultural workers accounting for almost two-thirds (63.5%) of those losses. Workers across 15 countries that supply a significant proportion of UK food imports lost an estimated 216 billion working hours through heat stress alone, equivalent to around 590 hours per worker. Many of these countries provide commodities that manufacturers depend upon every day, including cocoa from Côte d'Ivoire and Ghana, coffee from Brazil and Vietnam, rice from India, tea from Kenya, bananas from Colombia and Ecuador, citrus fruit from South Africa and Egypt, and palm oil from Indonesia and Papua New Guinea. Around 13% of UK food imports originate from countries considered among the world's most climate-vulnerable and least climate-resilient, ECIU data says. As climate extremes become more frequent, these supply chains become increasingly exposed. Impact across the supply chain El Niño is a naturally occurring climate pattern that warms surface waters in the Pacific Ocean. Although cyclical, it can dramatically alter weather systems across the globe. Its effects vary by region, but often include prolonged drought across Southeast Asia and Australia, heavier rainfall in parts of South America, disrupted monsoons in India, and increased global temperatures. Against a backdrop of human-driven climate change, the additional warming generated by El Niño can amplify existing weather extremes. The World Meteorological Organisation has warned that an intensifying El Niño is likely to increase the frequency and severity of extreme weather events, adding further pressure to global agriculture. Modern food manufacturing depends upon a remarkably concentrated global supply network. Many of these countries produce ingredients that are difficult, or impossible, to replace quickly. While crop failures often dominate headlines, experts argue that climate change is increasingly affecting every stage of the food supply chain with such disruption spanning globally. For example, in the UK where FoodBev is based, ongoing and record-breaking heatwaves have exposed vulnerabilities in supermarket refrigeration systems in recent months. Isabelle Williamson, sustainable food systems and diets lead at Eunomia Research & Consulting, said: “Across the UK, supermarkets experienced refrigeration failures as extreme temperatures placed pressure on ageing cold-chain infrastructure, disrupting the availability of fresh and chilled products and highlighting how climate impacts can affect food supply beyond the farm gate.” Building food system resilience Industry experts increasingly argue that food security has moved beyond environmental policy and become a commercial priority. Cocoa prices reached unprecedented highs during 2024 and remained historically elevated into 2025 after successive poor harvests in West Africa, driven by excessive rainfall, disease outbreaks and periods of extreme heat. Coffee markets have experienced similar volatility – arabica prices have remained elevated as Brazil endured repeated weather disruptions, while robusta supplies tightened following drought conditions in Vietnam. Will Corby, director of coffee and social impact at Pact Coffee, said: “El Niño’s effects vary by region. Central and South America typically see drier conditions, while East Africa is likely to see erratic rainfall and flooding. Both extremes significantly lessen yields on the coffee farm, causing a significant decrease in income for thousands of growers worldwide.” He said that growers in South America could see yields grow by 30-50% as a result of this year’s El Niño, emphasising the huge hit on profit margins and the importance of coffee companies supporting growers. “The only way to source coffee ethically is by forming mutually beneficial relationships with growers and sticking around on a long-term basis to ensure the partnership is sustainable,” Corby said. “Coffee companies were forced to pay above the cost of production for beans for almost the entirety of 2025. If they’re still trading, they made that work. Now the market has dipped, it’s down to them to do that on a voluntary basis to support growers as they face an incredibly tough series of harvests.” Meanwhile, sugar prices have fluctuated sharply in recent years as weather patterns affected production across India, Thailand and Brazil; rice markets have also experienced instability following export restrictions and weaker harvest expectations in Asia; and vegetable oils, including palm oil, sunflower oil and soybean oil, continue to remain sensitive to weather developments across Southeast Asia and South America. For procurement teams, weather forecasting is increasingly becoming as important as analysing exchange rates or freight costs. Eunomia’s Williamson argues that repeated crop failures, rising food prices and infrastructure failures demonstrate that food system resilience is now an issue of economic and national security rather than sustainability alone. She pointed to the UK's evolving policy landscape, including the Land Use Framework, National Food Strategy and proposed Good Food Bill, as evidence that governments are beginning to treat food resilience more strategically. However, policy alone cannot remove climate risk. Businesses remain responsible for building resilient and ethical sourcing strategies in the face of increasingly volatile weather patterns. Gradual disruption Gary Lewis, head of business development and sustainability at KTC Group and president of the National Edible Oils Distributors' Association (NEODA), believes the industry should avoid assuming immediate shortages. "I don't believe we will see an immediate or catastrophic impact on supermarket shelves," he says, noting that agricultural cycles mean any disruption may emerge gradually through late 2026 and into 2027 rather than overnight. He also stressed that El Niño's impacts are highly regional. While drought may threaten Southeast Asian vegetable oil production, parts of South America could actually benefit from more favourable growing conditions. Nevertheless, Lewis warned that markets are already reacting. Although falling energy and crude oil prices should theoretically ease manufacturing costs, uncertainty surrounding El Niño is keeping commodity markets nervous, with weather-related risk premiums offsetting many of those savings. El Niño itself is temporary; however, the broader trend it exposes is permanent. Climate-driven supply disruption is becoming more frequent, commodity markets increasingly volatile and food security a greater concern. Climate risk extends beyond agricultural production Sustained hot weather also affects manufacturing operations directly; for instance, factories require additional cooling, increasing electricity demand at precisely the time energy networks face higher pressure. Transport infrastructure can suffer due to rail restrictions, road damage and port congestion during extreme weather, and packaging materials may experience supply disruption if pulp production, plastics manufacturing or chemical feedstocks are affected elsewhere in the world. Insurance costs are also rising as climate-related risks become more frequent. Manufacturers and producers who are invested in diversifying supply chains and infrastructure resilience will be the ones best suited to weather the storm as preparing for significant disruptions becomes a growing priority.

Cawston Press is expanding into the growing functional beverage market with the launch of a new range of ambient juice shots, aiming to make daily wellness drinks more accessible beyond the chilled aisle. The new Juice Shots range comprises two flavours – Fiery Ginger and Beetroot & Ginger – packaged in a 500ml recyclable carton containing seven daily servings. Designed to target health-conscious consumers and the breakfast occasion, the products will debut in Waitrose from 13 July before rolling out to Ocado and additional retailers. Unlike the majority of juice shots currently merchandised in chilled cabinets, Cawston Press is positioning its latest launch within the ambient juice category, creating what it believes is a new opportunity for retailers to drive incremental sales. Each recipe is made using 20% organic pressed Peruvian ginger juice alongside pressed fruit and vegetables, with no added sugar, sweeteners or concentrates. The Fiery Ginger variant combines ginger with lemon and apple juice to temper the spice, while Beetroot & Ginger blends beetroot juice with organic ginger, apple and lemon for a sweeter, earthy profile. Retailing at £4.99 per 500ml carton, the products are intended to offer consumers a week's supply of juice shots in a format designed to fit into a refrigerator door. Steve Kearns, managing director of Cawston Press, said: "Consumer demand for functional juice shots has grown rapidly, but the category has developed largely in the chilled aisle. We see a significant opportunity to drive incremental growth in ambient. As the UK's number one not-from-concentrate ambient juice brand, we're bringing fresh energy and credibility to the category while making daily juice shots more accessible than many chilled alternatives." The company added that the Beetroot & Ginger variant builds on the performance of its existing Brilliant Beetroot 1L juice, which has recorded 25% year-on-year value sales growth, according to Nielsen grocery data for the 52 weeks ending 13 June 2026. The new Juice Shots range will be supported through paid social media campaigns, public relations activity and shopper marketing initiatives as the brand looks to establish a presence in the fast-growing functional beverage market.

Fungi specialist MycoTechnology has partnered with global stevia solutions provider Adorvia Biotechnology, aiming to help manufacturers create better-tasting, lower-sugar food and beverage products. The two businesses have formalised a global commercial collaboration that combines US-based MycoTechnology’s fungal fermentation and taste modulation expertise with China-based Adorvia’s advanced stevia technology, formulation capabilities and market reach. This partnership brings together MycoTechnology’s Zukora Honey Truffle Sweet Protein with Adorvia’s Reb M stevia, offering F&B producers a new natural tool for sugar reduction amid rising demand for cleaner labels and better-for-you products. According to MycoTechnology, Zukora delivers ‘smooth, clean sweetness’ without bitterness, metallic notes or a lingering aftertaste. Meanwhile, Adorvia’s Reb M stevia provides ‘a rapid sweet onset and strong sweetness intensity’. Combined, they can help product formulators build optimised, low-calorie and no-calorie sweetener systems that closely match sugar’s taste and sweetness curve, while addressing common formulation challenges associated with high-intensity sweeteners. Key elements of the collaboration include optimising sweetener blends and conducting joint go-to-market activities in North America. Adorvia Biotechnology will also be appointed MycoTechnology’s exclusive distributor in China for ClearIQ Natural Flavor, a multifunctional flavour modifier created through mycelial fermentation to help enhance the taste of better-for-you foods and beverages. Jordi Ferre, CEO of MycoTechnology, said: “With the launch of Zukora Honey Truffle Sweet Protein, MycoTechnology is expanding the toolkit for natural, non-artificial sugar reduction”. “Adorvia is an ideal partner to help accelerate this vision. By combining Zukora's clean sweetness profile with Adorvia's high-quality Reb M, we can deliver more sugar-like solutions to customers while expanding our reach from the United States to China and other global markets.” Jeff Pei, general manager of Adorvia Biotechnology, said the company sees “global demand” for MycoTechnology’s ingredients. “With ClearIQ, we can help food and beverage companies in China enhance desirable flavours, mitigate negative flavours such as bitterness and protein off-notes, and improve mouthfeel by reducing astringency.” MycoTechnology will showcase prototypes at the IFT FIRST event in Chicago, US, demonstrating the performance of Zukora Honey Truffle Sweet Protein and Adorvia Reb M stevia. These include a 50% reduced-sugar lemon and lime slushie, and a low-sugar chocolate cookie dough protein bar. Top image: © MycoTechnology

US indoor farming company Hippo Harvest has raised $30 million in a Series C funding round to accelerate the commercialisation of its robotics-powered organic leafy greens business. The investment round was led by Cox Farms, North America's largest greenhouse operator, and will fund the construction of a new 30-acre greenhouse facility in Hollister, California, alongside the development of Hippo Harvest's next-generation robotic growing system. The expansion represents a major increase in scale for the company, which currently operates a one-acre production facility. It also supports the commercial launch of indoor-grown organic spinach, following the retail debut of its butter lettuce range earlier this year. Founded in 2019, Hippo Harvest combines greenhouse production with robotics and machine learning to produce USDA-certified organic leafy greens. The company says its hybrid portfolio, which includes both greenhouse-grown and organic field-grown produce, is designed to provide retailers with greater year-round supply reliability as climate change continues to disrupt traditional agriculture. At the heart of the company's production model is a proprietary robotic growing system that uses Autonomous Mobile Robots (AMRs) and machine learning to monitor, maintain and harvest crops throughout the growing cycle. The latest generation of the technology introduces robotic "tractors" that automatically reposition growing modules to maximise space utilisation and improve yields. According to the company, the upgraded system will increase production throughput, lower unit costs and enable faster commercialisation of new crop varieties. Eitan Marder-Eppstein, CEO and co-founder of Hippo Harvest, said: "Closing this round and bringing spinach to market in the same moment is a real signal of where Hippo Harvest is headed. We've spent years building a system that can grow certified organic greens consistently and at a price that works for both retailers and consumers. This investment lets us do that at the next level of scale." Hippo Harvest currently supplies retailers across Northern California and the Pacific Northwest, including Sprouts, Haggen, an Albertsons banner and Gus's Community Markets. The company plans to expand distribution across the US West Coast while pursuing additional national retail partnerships. The financing round attracted participation from both existing and new investors, including Congruent Ventures, Hawthorne Food Ventures, Collaborative Fund and the Fresh Investment Club. It follows the company's $21 million Series B funding round completed in February 2024. Steve Bradley, president of Cox Farms, said: "Hippo Harvest is doing something genuinely exciting in indoor agriculture, and we're proud to be part of this next chapter. Cox Farms actively looks for opportunities to support innovation and new technologies across indoor agriculture. We can't wait to watch them scale." Hippo Harvest says its controlled environment production system uses 92% less water, 55% less fertiliser and 94% less land than conventional agriculture. By combining greenhouse production with field-grown organic crops, the company aims to offer retailers a broader range of leafy greens while improving resilience against climate-related supply disruptions.

Crop design company NuCicer has announced the launch of Nuchi, a new variety of high-protein chickpeas designed for clean-label food formulation. Nuchi (named from the combination of ‘new’ and ‘chickpea’) is a result of foundational plant genetics research accelerated by NuCicer’s AI-led genomic modelling and speed-breeding technology. By mining the natural diversity of ancient wild varieties, NuCicer has developed a non-GMO ingredient claimed to outperform conventional chickpeas across nutritional profile, functionality and flavour. According to US-based NuCicer, the chickpea variant delivers 50% more protein and 25% less fat than a traditional chickpea. This improved protein-to-fat ratio eliminates the costly defatting step in chickpea protein processing. Additionally, the solution offers a mild, naturally neutral flavour that reduces the need for masking agents, NuCicer said. It is versatile across a wide range of applications, with performance validated across formats such as crackers, pancakes, waffles, pasta, snacks and cereals. Nuchi is available in four formats: high-protein flour, low-fat flour, protein concentrate, and protein isolate. All solutions are gluten-free and high in fibre. The ingredient is also compatible with existing pea protein processing infrastructure, reducing capital investment for manufacturers. NuCicer’s speed-breeding platform runs five generations of chickpea per year, compressing a decade of traditional breeding into four years or less. The platform enables NuCicer to bring new crop varieties to market faster than conventional breeding programmes and to address complex, multi-gene traits that gene editing and market-assisted selection cannot reach. The chickpeas are grown by partner growers across North America, with 10,000 acres planted in 2026. As a legume, they draw nitrogen from the air and replenish soil nitrogen, reducing fertiliser needs while lowering costs and environmental impact. NuCicer announced a partnership with grain specialist Stricks Ag in March to scale the high-protein chickpeas through Stricks Ag’s production and processing network. NuCicer noted the agronomic advantage as fertiliser prices remain high due to global supply disruptions. Meanwhile, whey protein prices have risen by more than 50% since January 2026 according to DCI Market Intelligence, driving demand for alternatives. Grand View Research projects the global protein ingredients market to hit $84 billion by 2033, with plant-based protein as its fastest-growing segment. Kathryn Cook, co-founder and CEO of NuCicer, said: “The food industry has spent years processing around the limitations of standard chickpeas and compensating for what it couldn’t deliver. We tapped into the natural genetic potential of this crop to create a better starting ingredient. Better food starts with better crops.”

Global snacking brand Pladis is extending its McVitie’s Hobnobs range with the launch of McVitie’s Hobnobs Oaty Snaps. Available in two flavours, Vanilla and Caramel, nHFSS McVitie’s Hobnobs Oaty Snaps are made with 100% wholegrain oats and are high in fibre. Both flavours are ideal for everyday tea break moments and are crafted to pair perfectly with a cup of tea. Annalisa Fanali, marketing manager, Pladis UK&I, said: “We are excited to launch Hobnobs Oaty Snaps at a time when fibre continues to be a focus for British consumers, with many people not getting enough fibre in their daily diets.” McVitie's Hobnobs Oaty Snaps combine Hobnobs' signature oaty goodness with a satisfying, snappy crunch. Hobnobs Oaty Snaps Vanilla offers a light and delicious biscuit break, while the Caramel variant brings a rich, golden sweetness. “Inspired by our much-loved oaty heritage, we've created a deliciously crisp biscuit that's rectangular rather than round, so it’s even easier to dunk in a cup of tea or favourite beverage,” Fanali continued. McVitie’s Hobnobs Oaty Snaps (167g, RRP £1.49) are rolling out now across multiple retailers and discounters.

Atelier Expressions, the premium lifestyle investment platform of TVS VENU, has agreed to acquire a majority stake in New Delhi-based luxury mithai producer Khoya, as it continues to expand its portfolio of premium artisanal food and lifestyle brands. The transaction, which remains subject to customary closing conditions, is expected to be completed by the end of August 2026. Financial terms of the deal were not disclosed. Founded in 2016 by Sid Mathur, Khoya has established itself as a premium confectionery brand by modernising traditional Indian mithai while preserving its cultural heritage. The company offers a portfolio spanning handcrafted mithai, chikki, mukhwas and savoury snacks, selling through its own digital channels and select retail outlets in Delhi. Despite the change in ownership, founder Mathur will retain full operational responsibility for the business, supported by the existing management team. The acquisition aligns with Atelier Expressions' strategy of investing in artisanal brands that combine strong cultural heritage with long-term growth potential. The platform seeks to support businesses in scaling while maintaining the authenticity and craftsmanship that underpin their identity. Tara Venu, executive director of Atelier Expressions, said: "Sid has reimagined one of India's oldest culinary traditions for a new generation of consumers while staying true to what makes it special. That ability to respect tradition while building a contemporary brand is exactly what attracts us to businesses like Khoya." Mathur said the partnership would support Khoya's next phase of growth by expanding its footprint across India and creating opportunities for new collaborations. "This partnership with Atelier Expressions offers a tremendous opportunity to scale our presence across India, explore new collaborations and elevate Khoya to greater success," he said. "Khoya was created from a belief that Indian mithai deserves the same care, creativity and attention to detail as the world's finest luxury food brands. As we considered the next chapter for Khoya, we wanted a partner who shares our belief in quality and long-term brand building." Mathur developed the Khoya concept alongside food historians and academics to present a more contemporary interpretation of India's traditional confectionery. Before launching the business, he worked with India's Impresario Group, contributing to the development of restaurant brands including Smoke House Deli and Social, before founding food consultancy Secret Ingredient. The deal also strengthens Atelier Expressions' growing portfolio of luxury heritage brands. Alongside Khoya, the platform owns French Limoges porcelain manufacturer J.L. Coquet, Dubai-based restaurant Khadak and London luxury motorcycle helmet brand Hedon. Backed by TVS VENU, Atelier Expressions focuses on acquiring and developing premium brands that blend craftsmanship, cultural heritage and contemporary consumer appeal. The addition of Khoya reflects increasing investor interest in premium food businesses that are elevating traditional products for modern domestic and international markets, as demand grows for authentic, high-quality gifting and indulgence categories.

Suntory PepsiCo Vietnam Beverage has inaugurated its ‘largest and most advanced’ manufacturing facility in Asia, located in Tay Ninh, Vietnam. Opened on 10 July 2026, the company (a joint venture of beverage giants Suntory Japan and US-based PepsiCo) has made an investment of $300 million into the facility – its sixth manufacturing hub in the country. In a statement announcing the launch, Suntory PepsiCo said the milestone marks a key step forward in its growth journey and reflects its long-term commitment to building a ‘future-ready,’ technology-driven and sustainable business. The site is equipped with end-to-end automation and smart manufacturing systems across its operations, aiming to help the company serve customers faster and more efficiently. It includes Suntory PepsiCo’s first fully automated warehouse in Vietnam and the region, designed to boost safety, responsiveness and operational efficiency. Additionally, the LEED Gold-certified plant has been built with a sustainability-focused approach across operations, utilising biomass steam systems, solar energy, water reuse and zero-waste-to-landfill initiatives.