Dairy technology provider DairyCraftPro has introduced a new advanced yogurt processing software solution, designed to simplify and automate every stage of yogurt manufacturing. The platform is designed to support dairy producers of all sizes, from small-scale operations to large commercial facilities. It focuses on streamlining milk reception, production tracking, yield calculations and compliance reporting as part of one unified digital service. The company said it will help manufacturers reduce manual work, minimise errors and maintain consistent product quality in an increasingly data-driven production environment. Yogurt production involves multiple processes such as milk reception, fat standardisation, fermentation timing, temperature control and batch tracking. The software aims to address challenges such as inefficiencies, data inconsistencies and compliance risks across these interconnected stages, helping to centralise production. DairyCraftPro’s technology enables precise tracking of daily yogurt production, supplier data and milk reception records. Automated calculations reduce dependency on spreadsheets and manual logs, helping to save time and improve accuracy. The software also includes integrated HACCP compliance tools to support food safety documentation and process monitoring. This allows producers to maintain structured records for audits and inspections while ensuring consistency across production cycles. Detailed reporting capabilities enable production data to be reviewed, printed and stored digitally for smoother regulatory processes and improved transparency. The platform carries out essential calculations such as fat-to-protein ratios, production efficiency indicators and batch performance analysis. This can help operators to maximise production and reduce wastage of raw materials. DairyCraftPro offers various subscription options to meet varying production requirements. Its highest Corporate Plan, designed for large dairy businesses, harnesses AI to give more in-depth information on yogurt production performance. The launch of the software represents a shift toward digital transformation in the dairy sector as regulatory standards evolve and competition increases.

Canadian sports nutrition company Cizzle Brands has acquired 100% of Flow Water from RI Flow Sub in a transaction valued at approximately CAD $83.75 million ($60.63 million), subject to customary post-closing adjustments. Flow’s branded consumer packaged goods assets, including its intellectual property, were carved out prior to closing and will continue to operate independently under existing ownership. Under Cizzle, the acquired business will focus exclusively on beverage co-manufacturing at its Aurora, Ontario facility, which will be renamed Cizzle Brands Manufacturing and operate as the CWENCH Hydration Factory. On a pro forma basis, the manufacturing business is expected to generate CAD $21.5 million in revenue in H2 2026, rising to CAD $46.5 million in fiscal 2027. Consolidated pro forma revenue for Cizzle is projected at CAD $41 million in 2026 and $75 million in 2027, with operating synergies expected to improve margins. The facility adds established Tetra Pak production capacity, a format in limited supply across North America, supporting sustainable, shelf-stable beverages. The acquisition strengthens Cizzle’s vertical integration, particularly for CWENCH Hydration, while enabling third-party co-manufacturing. “With Tetra Pak capacity in North America being quite scarce, this acquisition allows us to immediately become an industry leader in sustainable and eco-friendly packaging in the Tetra format,” said John Celenza, founder and CEO of Cizzle Brands. The acquisition was funded through a combination of debt and equity, including a senior secured credit facility from Orion Infrastructure Capital, a vendor take-back loan, and two non-brokered private placements. Orion Infrastructure Capital provided a CAD $40 million senior secured facility, with an additional CAD $10 million available, while the vendor extended a CAD $22.25 million secured promissory note. Equity financing included CAD $4.725 million in units and CAD $7.5 million in convertible notes. Notably, Cliff Rucker, owner of RI Flow Sub, participated as a lead investor in the equity financing, signalling continued confidence in the manufacturing platform under Cizzle’s ownership. Cizzle Brands operates a growing portfolio of performance-focused food and beverage brands, including CWENCH Hydration, Spoken Nutrition, and HappiEats. The newly acquired manufacturing business is expected to support future product innovation and scale across these brands while offering co-manufacturing services to external customers. The acquisition was completed through Cizzle Brands Acquisition, a wholly owned indirect subsidiary.

Kenyan beer distributor Bia Tosha has filed a case at Kenya’s High Court, asking that Diageo’s $2.3 billion East African Breweries (EABL) sale to Asahi is blocked. According to reporting by Reuters , Bia Tosha’s latest motion filed this week asks that the High Court suspends the EABL sale to Asahi until pending litigation – dating back as early as 2016 – is resolved. The pending lawsuit is based on a longstanding dispute between Bia Tosha, previously a distributor of EABL’s beverages, and EABL parent group Diageo. Bia Tosha has accused the alcohol giant of engaging in anti-competitive trade practices and breaching contractual obligations after EABL said it would not sign a new distribution contract. Diageo announced the sale in December 2025 , a major deal marking the largest investment ever made by a major Japanese brewing group in an African alcohol business. It will see Diageo offload its 100% shareholding in Diageo Kenya Limited, which holds 65% of the EABL shares, to Asahi. Bia Tosha has claimed that the sale is prejudicial to the ongoing legislation. According to Reuters, Bia Tosha’s lawyer, Kenneth Kiplagat, told its reporters that Kenya’s High Court has certified the case as urgent and set a hearing date for Friday 9 January 2026.

US-based Catalina Snacks is celebrating the New Year with the launch of two pastry-inspired protein cereal flavours, Strawberry Strudel and Apple Turnover, to its Catalina Crunch brand. Catalina Crunch’s two new Protein Cereal SKUs are inspired to taste like warm, indulgent pastries, while packing in the nutrition consumers crave without added sugar, delivering 10g of protein, an excellent source of fibre and 1g of sugar. The launch forms part of the brand’s Snack Swap programme, a nationwide call for consumers to ditch their traditional snacks and upgrade to more nutritious alternatives. “We know consumers are looking for snacks that do more for them, especially as they kick off their New Year's intentions,” said Sam Martin, CRMO of Catalina Snacks. “The Snack Swap Movement makes that shift exciting and accessible. With Catalina Crunch’s portfolio and new flavours, our Snack Swapline offers simple, personalised suggestions and helps consumers find better-for-you snacks that can be bold, joyful and still craveably delicious.” Strawberry Strudel and Apple Turnover join Blueberry Muffin as the third Protein Cereal featuring real fruit inclusions. The new flavours are available online, on Amazon, iHerb and Vitacost and in-stores at Walmart, Target, Whole Foods, Sprouts. Publix, ShopRite, Hy-Vee and Save Mart, with additional rollouts for both flavours throughout the year.

Nestlé has recalled batches of its infant nutrition products, including SMA, BEBA and NAN formulas, across Europe and several other markets due to potential contamination with cereulide, a toxin that can cause nausea and vomiting. The recall, which began on a limited basis in December, has since expanded. Nestlé has reported no illnesses have been confirmed in connection with the affected products. According to the company, the issue was traced to a quality problem in an ingredient supplied by a leading vendor. After identifying the issue, Nestlé conducted comprehensive testing of all arachidonic acid oil and related oil blends used in the production of potentially impacted infant nutrition products. The recall covers batches sold across Europe, as well as in Turkey and Argentina. Cereulide is a toxin produced by some strains of Bacillus cereus  and is not destroyed by cooking or boiling water, according to Britain’s Food Standards Agency (FSA). “The toxin is unlikely to be deactivated or destroyed by cooking, using boiling water or when making the infant milk,” the FSA said in a statement. Nestlé said it identified the initial potential risk at a factory in the Netherlands. The Dutch food safety authority NVWA later stated that the company’s investigation showed the contaminated raw material had been used at multiple production sites, including locations outside the Netherlands. The company has published batch numbers for affected products by country and said it is working closely with authorities to minimise supply disruption while ensuring consumer safety.

Co-op has announced the launch of its own-brand range of GLP-1 friendly ready meals as part of a new health initiative dubbed 'Good Fuel' - in what it says is a UK convenience retail first. Set to hit stores today (January 7), the range is designed to cater to the evolving dietary needs of consumers, particularly those using weight loss medications, as recent data indicates that approximately 3% of the UK population is now on such treatments. The new ‘Good Fuel’ offering features four mini meals, each thoughtfully portioned to accommodate smaller appetites. These meals are rich in protein and fibre, and each contains at least one serving of the recommended five-a-day fruits and vegetables. The line-up includes global cuisine-inspired options such as Butternut Squash, Beans and Grains, Chicken & Sweet Potato Penang Curry, Chicken & Courgette Alfredo Pasta, and Chicken Teriyaki Noodles, all priced competitively at £3.50 each. Nicole Tallant, retail trading director at Co-op, said: “Our members and customers are changing the way they approach health, looking for healthy and tasty choices that provide a boost of health benefits". The introduction of these meals reflects a growing consumer trend towards healthier eating, with a particular focus on convenience and flavour. In addition to the mini meals, the Good Fuel range also includes a selection of full-sized meals designed to offer high-protein, slow-releasing carbohydrates. The meals are enriched with gut-friendly fibres and nutrient-dense vegetables, catering to the increasing demand for nutritious and easy-to-prepare food options. Notable offerings include Piri Piri Chicken with Rice and Naked Katsu Chicken, both featuring balanced ingredients aimed at health-conscious consumers. Co-op’s strategy to launch this health-focused meal range comes at a time when convenience and wellness are becoming increasingly intertwined in the food retail market. The initiative positions Co-op as a leader in the health-conscious segment and also reflects a broader industry trend towards personalised nutrition and meal solutions that align with specific dietary needs. The new range will be available to Co-op Members at promotional prices, offering a deal of two meals for £6.00, while non-members can purchase the same deal for £6.50, valid from January 7 to January 22.

Trivest Partners, a private equity firm focused on investing in founder- and family-owned businesses, has announced the sale of its portfolio company, IPMF (operating as NaturPak) to PPC. Founded in 2007 and headquartered in Janesville, Wisconsin, NaturPak has evolved from a small speciality co-manufacturer into a recognised leader in the production of bone broths, soups, sauces and wet pet food. Under Trivest’s stewardship since a minority investment in October 2020, NaturPak has undergone a substantial transformation, enhancing its manufacturing capabilities, expanding production capacity, and solidifying its customer-centric approach. Aaron Jackson, CEO of NaturPak, commented: “[Trivest's] support and shared vision were instrumental in helping us scale NaturPak into an innovative manufacturing platform that serves many of the nation’s leading retailers and brands”. Jackson's comments reflect the successful collaboration that enabled NaturPak to achieve significant organic growth and establish itself as a multi-segment platform renowned for manufacturing excellence. Jamie Elias, managing partner at Trivest, highlighted the effective execution of their “Path to 3x value creation strategy” during the partnership, noting that aligning around a shared vision and investing in leadership and manufacturing capabilities were key factors in NaturPak’s success. NaturPak is distinguished as the largest North American manufacturer utilising Tetra Recart, a fibre-based, BPA-free packaging technology that offers a sustainable alternative to traditional packaging methods for shelf-stable human and pet food products. William Blair served as the lead financial advisor to NaturPak, with Westlake Securities acting as a co-advisor. Reed Smith LLP provided legal counsel throughout the transaction. Financial terms of the deal have not been disclosed.

Dave's Killer Bread (DKB), a US-based organic bread brand, has launched a new line of organic breakfast bars as part of its annual 'Rock Your Reset' campaign. The new launch aims to encourage consumers to adopt healthier eating habits, aligning with recent findings that indicate 45% of Americans plan to eat healthier in 2026. The newly introduced soft-baked breakfast bars come in three flavours: Boomin' Blueberry Muffin, Strawberry Crumble and Apple Cinnamon Crisp. Each bar is crafted from organic ingredients, delivering 4g of fibre and 3g of protein, making them a nutritious option for busy consumers seeking convenient breakfast solutions. The bars are priced at $5.99 for a five-count multipack, reflecting DKB's commitment to providing affordable, health-oriented products. Danielle Benjamin, senior director of brand management at Dave's Killer Bread, said: “As with all DKB bread, bars, and bites, you never have to compromise deliciousness to support a healthy lifestyle”. This philosophy is integral to DKB’s mission, which focuses on blending nutrition with flavour. In addition to the breakfast bars, DKB is expanding its range of protein and snack bars. The new Amped-Up organic protein bars will feature flavours such as Double Chocolate Chunk and Chocolate Chip Cookie Dough, each containing 10g of plant-based protein. Furthermore, the brand is introducing two new varieties of organic snack bars: Crushin' Caramel Chocolate and Cravin' Chocolate Chip. The launch also includes an expansion of DKB's savoury Snack Bite line, which will now offer three new cheese varieties: Fiery Cheddar Jalapeño, Shreddin' Cheddar, and Zesty Garlic Parm. The organic snack bites are designed to cater to consumers looking for crunchy, flavourful snacks made from real ingredients, including cheese, nuts, seeds and whole grains. Dave's Killer Bread, which first gained popularity at the Portland Farmers Market in 2005, has established itself as a pioneer in the organic bread category, now boasting a diverse portfolio of 37 varieties of whole grain organic bakery and snack products. As a flagship brand of Flowers Foods, DKB is committed to sustainability and social responsibility, employing individuals with criminal backgrounds as part of its Second Chance Employment initiative.

In a announcement at annual trade show CES 2026, PepsiCo unveiled a multi-year collaboration with Siemens and NVIDIA aimed at enhancing its manufacturing and supply chain operations through advanced digital twin technology and AI. This initiative is the first of its kind for a global consumer packaged goods company, marking a significant step in leveraging digital innovation to enhance operational efficiency. As demand for production and distribution capacity continues to escalate, PepsiCo is turning to AI and digital solutions to optimise its existing facilities. Traditional methods of expansion have proven slow and costly, hindering the company’s ability to adapt swiftly to market changes. Ramon Laguarta, chairman and CEO of PepsiCo, said: “The scale and complexity of PepsiCo's business, from farm to shelf, is massive – and we are embedding AI throughout our operations to better meet the increasing demands of our consumers and customers”. The partnership will utilise Siemens' Digital Twin Composer, powered by NVIDIA Omniverse libraries, to create physics-based digital twins of PepsiCo’s manufacturing and warehousing facilities. The technology will enable the company to simulate, validate and optimise facility layouts prior to any physical modifications, thereby streamlining the design process and enhancing operational agility. Jensen Huang, founder and CEO of NVIDIA, highlighted the transformative potential of digital twins for physical industries, such as consumer packaged goods: “For companies with real-world assets, digital twins are the foundation of their AI journey”. This collaboration aims to redefine how PepsiCo designs and operates its facilities, using real-time data to create a comprehensive digital environment that enhances decision-making and operational efficiency. Siemens' new software solution is designed to build Industrial Metaverse environments at scale, allowing organisations to apply industrial AI and simulation capabilities in real-time. This innovation will empower PepsiCo to combine 2D and 3D digital twin data with real-time physical information, creating a high-fidelity virtual environment for its production processes. PepsiCo's initial pilots in the US have already demonstrated promising results, with teams optimising facility configurations to achieve a 20% increase in throughput and significantly reducing capital expenditure by uncovering hidden capacities. Athina Kanioura, CEO for Latin America and global chief strategy and transformation officer at PepsiCo, described the initiative as a “digital blueprint that reimagines how the supply chain is designed, built, and scaled,” reinforcing the company’s commitment to building a responsive and intelligent operational ecosystem.

Food-tech start-up TissenBioFarm has announced a major breakthrough for the cell-based F&B category: the production of cultivated meat with cell density equivalent to that of conventional meat. The company, based in South Korea, claims it has also succeeded in producing cultivated meat with cell density exceeding that of conventional meat, a milestone achievement for the industry. In a statement announcing the breakthrough, TissenBioFarm said this development marks a shift for cultivated meat away from ‘discussions of theoretical possibility’ toward a phase defined by ‘technically realised, measurable outcomes’. Due to various hurdles surrounding scaling up, regulatory complexities, production challenges and cost, the cultivated meat industry has seen slower-than-expected technological progress in contrast with the optimism surrounding the category’s initial introduction. Analysts acknowledge a fundamental distinction between what is considered technically possible and what has been realised, with the accomplishment of achieving cell densities comparable to ‘real’ meat having posed a particular challenge since the industry’s inception. This has led to perceptions that cell-based meat more closely resembles a scaffold-based structure than true meat tissue, TissenBioFarm noted. The start-up has approached the issue by focusing on tissue rather than individual cells. Biologically, meat is not a simple aggregation of cells, but a form of tissue – TissenBioFarm said the same principle therefore applies to cultivated meat. The company stated that when cultivated meat is approached as edible artificial tissue, the technological boundaries it can reach can be redefined. Its latest achievement, it says, is the result of this approach – not a theoretical projection or estimate, but a technically realised outcome demonstrated for the first time. According to TissenBioFarm, controlling initial cell density conditions enables the production of cultivated meat with cell density equivalent to that of real ribeye steak, as well as cultivated meat containing more than twice the cell density found in real meat. As a result, the company noted that analysts are projecting an evolving discussion – shifting from the number of cells in cultivated meat, toward what new value cultivated meat with higher cell density than real meat could deliver to end consumers and the industry. The achievement could unlock new opportunities in cultivated meat technology, with TissenBioFarm aiming to continue further validation and technological advancement centred on tissue engineering.

In a move to cater to the growing demand for healthier snacking options, Leeds-based bakery brand HeyLo! has launched the UK's first crackerbreads made from lupin flour. This innovative product, designed for the January reset, targets consumers seeking low-carb, high-protein alternatives as they embrace new dietary resolutions for the year. The new HeyLo! Crackerbreads, which are now available on the brand’s webshop, offer a unique proposition in a market often criticised for dense and unpalatable low-carb snacks. With only 1.5g of carbohydrates and 5.7g of protein per cracker, these products are positioned as ideal choices for those adhering to keto diets and other low-carb lifestyles. The use of lupin flour, a naturally low-carb and high-protein ingredient, aligns with the increasing consumer interest in functional foods that promote satiety and metabolic health. Founded in 2022 by Heidi Normanton, HeyLo! has quickly established itself in the better-for-you bakery category, experiencing a 20% year-on-year growth. Normanton’s personal low-carb journey inspired the creation of the brand, which aims to fill a gap in the market for nutritious yet enjoyable bakery products. The launch of the Crackerbreads builds on the success of HeyLo!’s existing range, which includes low-carb breads, bagels, wraps and granola. The timing of the launch is strategic, coinciding with the peak of the January reset when consumers are actively seeking healthier food options. Normanton expressed the brand’s commitment to “food freedom,” allowing customers to enjoy their favourite foods without guilt. “We plan to tackle the ‘New Year, New You’ market with a different kind of wellness positioning,” she said. “Our focus is on a quarter-long campaign rather than a single month, promoting a ‘90 days of yes’ message that encourages guilt-free eating.” The Crackerbreads are designed for versatility, suitable for snacking, light lunches and as part of protein-forward meals, distinguishing themselves from competitors that often rely heavily on seeds and are perceived as less appealing. HeyLo! says the clean, crisp texture of Crackerbreads aims to overcome common consumer barriers to repeat purchases in the low-carb category.

As appetite-suppressing GLP-1 medications gain traction, new research suggests measurable shifts in food purchasing are emerging. For ingredients suppliers and retail buyers, the implications extend beyond fewer calories consumed to changes in basket size, category mix and the economics of impulse-led food sales. FoodBev explores the latest research. The rapid uptake of GLP-1 drugs such as Ozempic, Wegovy and Mounjaro is emerging as a new variable in food demand, with implications extending beyond consumer behaviour to product formulation and ingredient strategy. New research from Cornell University, published in the Journal of Marketing Research , links prescription survey data with detailed household transaction records to examine how food purchasing changes after adopting GLP-1 medications. The study combines survey responses on medication adoption – including timing, motivation and demographics – with grocery and restaurant transactions from a nationally representative US household panel. 🥗🏃‍♀️📉 Key findings 🥗🏃‍♀️📉 Overall spending: Households with at least one GLP-1 user reduce grocery spending by 5.3% within six months, with higher-income households cutting spending by 8.2%. Category declines: Most categories see reductions, with the largest drops in calorie-dense, ultra-processed foods. Savoury snacks fall 10.1%, alongside significant decreases in sweets, baked goods and indulgence categories. Even staples such as bread, meat and eggs show moderate declines. Spending increases: Only a small set of categories shows modest growth, led by yogurt, fresh fruit and functional nutrition products such as bars and meat snacks. Restaurant impact: Spending at fast-food chains, coffee shops and other limited-service eateries falls by 8.0%, reflecting fewer eating occasions rather than shifts in channel preference. Persistence and discontinuation: Reductions persist through the first year of use, though magnitude diminishes over time. Users who discontinue the medication tend to revert toward pre-adoption spending and slightly less healthy baskets. These findings highlight a clear pattern: biologically driven appetite suppression can materially reshape household food demand, creating new challenges and opportunities for manufacturers and ingredients teams as adoption grows globally. Pressure on volume-driven formulations The research indicates that reductions are most pronounced in ultra-processed, calorie-dense categories, including savoury snacks, confectionery, baked goods and sweet treats. These categories typically rely on ingredient systems designed to maximise palatability, repeat consumption and portion flexibility. Even staple categories such as bread, meat and eggs show declines, suggesting that GLP-1 use affects total intake rather than simply reallocating spend toward 'healthier' alternatives. The effects extend beyond retail. Spending at fast-food chains, coffee shops and other limited-service restaurants falls by 8.0% following GLP-1 adoption, reinforcing evidence of fewer eating occasions rather than changes in channel preference. From an ingredients perspective, this raises questions about long-term demand for systems optimised around indulgence, mouthfeel and craving stimulation – particularly in markets with high GLP-1 penetration and among higher-income consumers. Limited but telling areas of resilience Only a narrow set of categories show increased spending, and even then at modest levels. These include yogurt, fresh fruit and select nutrition-oriented products such as bars and meat snacks. The common thread is not premium positioning but functional relevance: protein content, perceived satiety, digestive health and nutritional efficiency. For ingredients suppliers, this points toward continued demand for: Protein systems that deliver satiety at lower portion sizes Fibres and texturisers that support fullness without volume Formulations that prioritise nutrient density over caloric load Importantly, the research does not suggest a wholesale shift toward 'better-for-you' indulgence. Instead, it signals less food, fewer eating occasions and lower tolerance for excess. Formulation strategy under appetite suppression One of the more challenging implications for manufacturers is that traditional reformulation levers – such as reducing sugar or fat while maintaining portion size – may be insufficient in a GLP-1-influenced environment. If consumers are physiologically inclined to eat less, products designed for smaller portions, slower consumption and functional benefit may outperform those relying on sensory intensity alone. This has implications for: Portion architecture and serving size assumptions Cost-in-use modelling for high-value ingredients The balance between flavour delivery and nutritional signalling For beverage formulators in particular, the findings may reinforce demand for functional drinks that replace, rather than accompany, food occasions. Volatility and segmentation complicate forecasting The research also highlights high discontinuation rates. When consumers stop taking GLP-1 drugs, food spending tends to revert toward previous levels – in some cases shifting back toward more indulgent categories. For ingredients teams, this suggests a more fragmented demand landscape, split between long-term users, intermittent users and non-users. Product portfolios may need to accommodate all three, rather than assuming a linear shift toward reduced consumption. A structural input into innovation planning While the study focuses on US data, GLP-1 adoption is expanding globally, with approvals, reimbursement debates and supply constraints shaping uptake across Europe, parts of Asia and the Middle East. For food and beverage manufacturers, GLP-1 drugs are unlikely to eliminate demand for indulgent products. But they introduce a structural constraint on volume growth in certain categories – one rooted in biology rather than price, regulation or consumer sentiment. For ingredients innovation teams, the challenge is to design formulations that remain relevant in a market where eating less may become as important as eating differently.