Nestlé has brought together its Aero and Milkybar brands in a new confectionery range launching across the UK and Ireland. The range combines Aero’s aerated chocolate texture with Milkybar white chocolate. It includes a bubbly sharing bar and a sharing bag of bite-sized pieces. Produced at Nestlé’s factory in York, the products are available in selected stores now, with the full range set to roll out nationwide from August. Rachel Beaufoy, marketing manager at Nestlé, said: “We’re very excited to see fan reactions to the team-up of two of our classic brands. The iconic Milkybar white chocolate combined with the signature Aero bubbles is a duo we know fans will love.” The launch follows several recent additions to Nestlé’s confectionery portfolio, including Aero Caramel flavour bubbles, an Aero Pistachio flavour sharing bar and Milkybar Crunchy Pops.

Glacier has announced a €45 million investment programme to expand its production capacity, automation and product development capabilities across Europe. The private-label and co-manufactured ice cream producer will install two new production lines in Italy, targeting growing demand for fruit-based and lower-calorie frozen products. The first line will manufacture spiral ice lollies and fruit-coated sticks, doubling Glacier’s capacity across these formats. A second line will expand its water ice capabilities, increasing production speeds and enabling the manufacture of lollies containing up to seven flavour layers. Glacier will also invest in additional warehousing, automation and cooling infrastructure at its Langemark facility in Belgium. Further investment will increase the company’s capacity to produce bite-sized ice cream products. A new line will be capable of manufacturing 50,000 bites per hour, adding 220 million units to Glacier’s annual production capacity. According to the company, it currently produces more than half of Europe’s ice cream bites for retailers and brand owners. Glacier is also developing an innovation centre at its Cavriago site in Italy. Scheduled for completion by the end of 2026, the facility will allow customers to work with the company’s teams to develop, refine and test new products. The centre will include a multi-sensory kitchen and an interactive studio where customers can sample concepts and observe the product development process. Matt Frost, managing director at Glacier, said: “Consumer expectations of ice cream continue to evolve, with growing demand for premium products, exciting new formats and lighter, fruit-based options that don't compromise on enjoyment". “This investment strengthens our ability to respond to those trends, from expanding our fast-growing bites portfolio to creating more innovative water ice and extruded products.” Glacier said it would also consider selective acquisitions and partnerships as it seeks to expand its presence internationally.

Del Monte Corporation and natural ingredients specialist Treatt have partnered to launch a new range of fruit-derived extracts for beverage manufacturers, combining upcycled fruit ingredients with clean-label positioning to meet growing consumer demand for transparency and sustainability. The new portfolio includes pineapple, watermelon, mango and cantaloupe extracts, developed specifically for beverage applications. The ingredients combine Del Monte's premium fruit supply with Treatt's natural extraction technology to deliver authentic fruit flavour and consistent performance across a range of drinks. The extracts are produced using premium fruit materials generated during Del Monte's fresh-cut fruit processing operations that would not otherwise be used in finished products. By transforming these ingredients into high-value extracts, the collaboration aims to improve resource efficiency while creating additional value from the fruit supply chain. Deema Anani, chief commercial officer of the speciality ingredients division at Del Monte Corporation, said: "At Del Monte Corporation, we are continuously exploring new ways to maximise the value of every fruit we grow and source. This collaboration reflects how innovation and responsible sourcing can work hand in hand, creating high-quality fruit-derived ingredients that help our customers meet evolving consumer preferences." Treatt applied its proprietary extraction expertise to develop the range, which is designed to help beverage manufacturers formulate products with authentic fruit character while meeting increasing demand for recognisable, naturally sourced ingredients. Emma Bowles, group director of category and marketing at Treatt, said "This launch is about more than a new ingredient range. Consumers increasingly expect beverages to deliver authentic taste, recognisable ingredients and stronger sustainability credentials. By combining Del Monte's fruit supply with Treatt's natural extraction and ingredient expertise, we've created a range that helps brands meet all three demands without compromise." The collaboration follows Del Monte Corporation's continued expansion into value-added ingredients after the company rebranded from Fresh Del Monte Produce Inc. in June 2026, signalling a broader strategy focused on innovation and global brand growth beyond its traditional fresh produce business.

Inghams Group has made a strategic investment in Australian food technology start-up Just Meat Protein (JMP). The poultry producer announced it has invested A$1.05 million (approx. £544,244) in seed funding, acquiring a 10% equity stake in JMP. The investment also gives Inghams an exclusive first-right supply arrangement with the company across Australia. JMP is commercialising hydrolysed poultry protein technology developed by Australia's national science agency, CSIRO, under an exclusive worldwide licence. The company's proprietary process transforms chicken meat into premium powdered protein ingredients designed for applications in sports nutrition, functional foods and specialised nutrition products. According to Inghams' market research, the global sports nutrition market alone is valued at US $27 billion, with strong growth expected in the coming years. The company also sees opportunities in aged care nutrition, meal replacement products, protein-fortified mainstream foods and specialist sectors such as military and space nutrition. Ed Alexander, CEO and managing director of Inghams, said: "The investment in Just Meat Protein is precisely the kind of innovation-led, high-value adjacency we have been looking to establish and is strongly aligned to our strategy to maximise the value we generate from every bird we process. The investment allows us to secure an early and strategically advantaged position in a category we believe has significant growth ahead of it." As part of the agreement, Caroline Hayes, Inghams' chief growth officer, will join the JMP board, providing strategic oversight as the start-up advances the commercialisation of its technology. Just Meat Protein CEO and co-founder Ellie Whelan said: "A growing population, the rapid rise in GLP-1 use, and the shift towards more conscious consumers are all feeding a huge growth in demand for new protein sources." Whelan continued: "For us here at Just Meat Protein, to be able to solve for this problem through targeting low-value cuts is not only a commercial win, but a positive shift towards a more sustainable food system. We're excited to take this world-first technology to market with the support of our seed investors, including Inghams Group."

Royal FrieslandCampina has announced plans to reorganise its business structure from January 2027, combining its European retail activities and reshaping its international operations in a move designed to strengthen customer service, improve agility and enhance category management. The dairy cooperative said it intends to integrate the European retail activities currently housed within its Europe and Retail & Americas business groups, subject to employee participation procedures and works council consultation. The changes are scheduled to take effect on 1 January 2027. According to FrieslandCampina, the proposed integration will bring together its branded and private-label operations across Europe, enabling the company to serve customers more effectively while leveraging greater scale and expertise across the region. Jan Derck van Karnebeek, CEO of Royal FrieslandCampina, said: “With this step, we aim to organise our European activities in a simpler and more customer-centric way. By bringing our retail activities closer together, we can better serve customers, respond faster to market opportunities and make better use of our scale and expertise, while continuing to create value from member milk.” As part of the wider restructuring, FrieslandCampina also plans to transfer its Americas operating company from the Retail & Americas business group to the Middle East, Pakistan & Africa division. The move will create a newly named business group: Middle East, Pakistan, Africa & Americas. The changes will reduce FrieslandCampina’s business group structure from seven divisions to six. Under the proposed new structure, the Europe business group will continue to be led by Dustin Woodward, currently president Europe, while the newly expanded Middle East, Pakistan, Africa & Americas division will be headed by Tuncay Özgüner, currently president Retail & Americas. The company also confirmed that Ali Khan, currently president Middle East, Pakistan & Africa, has decided to retire. FrieslandCampina thanked Khan for his leadership and contribution to the business and wished him success in his retirement. The dairy group said further details regarding the organisational impact of the restructuring will be communicated at a later date. The proposed changes have been submitted to the works council for consultation as part of the formal decision-making process.

Suntory has launched a wetland restoration project with a local organisation in Mashiki Town, Kumamoto, Japan, aiming to improve biodiversity conservation and water replenishment. Under the initiative, approximately 3,000 square metres of abandoned rice paddies adjacent to Suntory Natural Water Sanctuary Aso will be restored as wetlands using water from a nearby forest stream. Suntory will install water management facilities and carry out site inspection, aiming to boost water replenishment by increasing the filtration into the ground. Meanwhile, the local organisation will oversee routine grass cutting and water level management. The restored wetland will be monitored to evaluate the project’s effectiveness, designed to help create habitats where amphibians, aquatic insects and other native wildlife can thrive. The Suntory Natural Water Sanctuary initiative currently spans 27 locations across 16 prefectures in Japan, covering more than 12,000 hectares of forest. It was established by the beverage producer in 2003, focusing on forest conservation and biodiversity work to advance water replenishment. The group has also worked with local governments and farmers in Mashiki Town on a winter-flooded paddies initiative since 2010, aiming to restore ecosystems across the watershed. Winter-flooded paddies is an agricultural practice in which fallow rice paddies are intentionally flooded during the winter season, expected to produce benefits such as groundwater recharge, improved soil fertility, enhanced biodiversity and weed suppression. The new wetland restoration project builds on this foundation to connect forests, farmlands and wetlands through an integrated approach aimed at generating positive biodiversity impacts. It aligns with Suntory’s Kumamoto Water Positive Action initiative, which began in 2025 in collaboration with local government, industry and academia. Through implementing ‘green infrastructure,’ this aims to promote ‘water positive,’ defined as offsetting or exceeding the negative impacts of land use change or water intake within a watershed by returning an equivalent or greater amount.

Australian biscuit brand Tim Tam is expanding its UK range with the launch of a limited-edition Strawberries & Cream flavour. Available for the summer only, the new product combines Tim Tam's signature crisp malted biscuits with a smooth strawberry cream filling, finished with a white chocolate coating. The launch is designed to tap into classic British summer occasions, from picnics and garden gatherings to afternoon tea, while building on the brand's growing popularity in the UK. Already sold in more than 40 countries, Tim Tam said the latest flavour reflects increasing consumer interest in premium biscuits, nostalgic flavour profiles and international snack brands. Francesca Reid, global brand lead at Tim Tam, said: "Tim Tam Strawberries & Cream is everything we love about summer in biscuit form, a fresh strawberry aroma, a velvety cream centre, all sandwiched between two iconic Tim Tam biscuits and wrapped in white choc." The limited-edition biscuits became available in Tesco and Ocado from 26 June 2026, with a wider rollout to Sainsbury's beginning 1 July 2026. Tim Tam Strawberries & Cream has a recommended retail price of £2.50 and will be available only while stocks last.

Nichols and Myprotein have launched Myprotein Clear Whey Protein Water in the UK under a multi-year brand licensing agreement. Nichols will manufacture the new ready-to-drink product and distribute it through its nationwide UK retail network. The launch combines Myprotein’s expertise in sports nutrition with Nichols’ soft drinks manufacturing and distribution capabilities. The protein water is designed to offer consumers a lighter and more refreshing way to increase their protein intake during the day. It also marks Myprotein’s expansion into the ready-to-drink category and builds on its existing partnership with Nichols’ Vimto brand. Andrew Milne, CEO of Nichols, said: “Functional drinks are currently one of the most exciting growth areas in soft drinks, as consumers increasingly look for products that combine great taste, refreshment and added benefits". “Myprotein Clear Whey Protein Water has been developed to meet that demand, offering shoppers a lighter and more refreshing way to add protein into their day.” Neil Mistry, CEO of THG Nutrition, Myprotein's parent company, added: “More and more consumers are looking to boost their protein intake, and functional drinks are becoming an increasingly important way for them to do so.” Mistry described the product as a “natural next step” for the Myprotein and Vimto partnership, adding that it signals the sports nutrition brand’s planned expansion into the chilled and impulse retail channels.

Bühler has developed Lucent, a new cocoa nib roaster designed to use at least 20% less energy per tonne of cocoa than its predecessor, with up to 20% higher throughput in the same footprint. The machine combines heat recovery, predictive roasting controls and a fully sealed product chamber. Developed by Bühler's engineers and manufactured in Appenzell, Switzerland, Lucent aims to improve productivity, energy efficiency and food safety in cocoa processing, now available to industrial cocoa manufacturers worldwide. With the industry under pressure due to volatile cocoa prices, rising energy costs and tightening margins, Bühler noted that energy is one of few input costs they can control directly. It accounts for 10-20% of total operating expenses in cocoa processing, with roasting as the most energy-intensive step. Bühler’s previous Tornado roaster operates as a batch process in which hot air roasts the cocoa in a rotating drum and exhaust air is vented after each cycle, taking a significant share of thermal energy with it. The new roaster, Lucent, recovers that energy. A heat exchange system uses return air, reducing the load on the gas burner. According to the company, the new machine’s redesigned drum geometry and optimised fill levels reduce gas consumption by at least 20% compared to Tornado, while increasing throughput by up to 20% without adding to the machine’s physical footprint. Additionally, a hybrid roasting option, combining convective and conductive heat transfer, is available and can achieve up to 40% energy savings in specific applications. Lucent features a fully enclosed roasting chamber and a new sealing system that physically separates the product from combustion air throughout the entire roasting cycle. It is made from stainless steel with an ‘easy-clean’ finish, and includes service openings to provide direct access to key components for reduced maintenance time and easy inspection. Bühler noted that the design also reduces yield loss, a limitation in the previous generation of roasters where the product could be drawn into the airstream. The technology’s self-learning control system continuously monitors key roasting parameters and automatically adjusts gas burner temperature, airflow and process speed. An operator sets a roasting profile and the algorithm manages execution, with roasting cycles running between 40-60 minutes depending on the raw material. The system adapts to variation in incoming cocoa to maintain consistent results from batch to batch. These controls aim to reduce dependency on specialist machine knowledge. The development drew on feedback from Bühler's industrial cocoa processing customers, with the priorities identified directly influencing the design choices for efficiency, hygiene and operational simplicity. A prototype currently in development will be installed at a customer site in Asia during the first quarter of 2027, with further applications in roasting other commodities planned over the next two years.

The Food Standards Agency (FSA) and Food Standards Scotland (FSS) have published four new guidance documents to help companies developing cell-cultivated products and other novel foods navigate Great Britain’s regulatory approval process. The publications form the second batch of guidance produced through the Cell-Cultivated Products Sandbox Programme, a Department for Science, Innovation and Technology-funded initiative running until February 2027. The programme brings regulators, businesses and researchers together to develop a shared understanding of how existing food regulations apply to cell-cultivated products. These products are made by growing animal or plant cells into food without conventional farming methods such as rearing livestock or growing crops. The Sandbox Programme is focused specifically on products made using animal cells. The new guidance covers food hygiene requirements for cell-cultivated products, including how general food law and hygiene regulations apply during production. It also sets out scientific requirements for novel food applications, including the information businesses should provide on cell-line identity, production methods and the management of microbiological hazards. A separate document offers recommendations intended to help businesses submit more complete market authorisation applications and avoid common issues that can result in delays or requests for further information. The fourth publication provides additional information for companies conducting novel food taste trials as part of research and development. It supplements guidance published in 2025 and outlines businesses’ responsibilities when trialling products such as cell-cultivated foods. Thomas Vincent, deputy director of innovation at the FSA, said cell-cultivated products represented “a genuinely new frontier for the food industry”. He added: “This guidance reflects the knowledge we have built through engagement with industry and academia through the Sandbox, and is designed to make the path to authorisation more transparent and efficient". “Consumer safety is non-negotiable, and these documents are ultimately about reducing barriers for emerging food technologies without compromising on safety standards.” FSA chair Professor Susan Jebb said greater regulatory clarity could help innovative food companies attract investment and expand production. “This guidance provides practical support that helps innovative companies move forward, backed by a science-led approach that protects public health,” she added. Companies developing cell-cultivated products can also access the Sandbox Programme’s Business Support Service, which provides direct engagement with FSA and FSS regulatory experts until February 2027.

As clean-label expectations continue to shape food and beverage innovation, manufacturers are under growing pressure to simplify ingredient lists while maintaining product safety, quality and shelf life. This is especially important in categories such as non-alcoholic beer, ready-to-drink cocktails, sauces, dips and chilled products, where microbial stability is critical. Chinova Bioworks has developed Chiber Mushroom Extract to help manufacturers meet these demands. Derived from upcycled white button mushroom stems, Chiber is a natural antimicrobial ingredient designed to support shelf-life extension and microbial stability across a wide range of food and beverage applications. Chiber is produced from purified chitosan fibres sourced from white button mushrooms grown on organic farms in Canada and the US. These positively charged fibres interact with the negatively charged cell walls of microorganisms, helping inhibit microbial growth and protect products from spoilage. The ingredient provides broad-spectrum protection against spoilage organisms including yeast, mould, gram-positive bacteria and gram-negative bacteria. It can also help manufacturers manage microbial risks associated with pathogens such as Listeria, Salmonella and E. coli, making it particularly relevant for products where preservation and safety are central formulation challenges. Meeting clean-label expectations without compromise For manufacturers, preservation is not only about safety and shelf life. It is also about protecting the consumer experience. Many natural preservation systems can affect flavour, aroma, colour or texture, creating formulation trade-offs for brands seeking to deliver premium products. Chiber is designed to be flavourless, odourless and colourless, helping protect the intended taste, texture and appearance of finished products. This makes it suitable for applications with delicate flavour profiles, including hop-forward non-alcoholic beers, carbonated beverages and refrigerated foods like yogurt and dips. The ingredient also supprts clean-label goals by helping brands replace synthetic preservatives such as potassium sorbate. Depending on the application and regulatory market, it may be listed as 'Mushroom Fiber Extract,' 'White Button Mushroom Fiber' or 'Natural Flavour'. Chiber is also vegan, kosher, halal certified, gluten-free, allergen-free and organic compliant. For beverage producers, Chiber offers an alternative to energy-intensive tunnel pasteurisation. By supporting microbial stability without heat treatment, it can help preserve hop character, carbonation and fresh flavour while reducing the need for expensive processing equipment. It can also support draft service of non-alcoholic beer by helping control microbial growth in keg lines. Sustainability is another important advantage. Chiber is made from upcycled mushroom stems, transforming an underused agricultural by-product into a functional food protection ingredient. By extending freshness and reducing spoilage, it helps brands address food waste while supporting cleaner, more efficient production. For manufacturers seeking natural preservation without compromising quality, Chiber Mushroom Extract offers a practical route to cleaner labels, longer shelf life and more sustainable food and beverage innovation. Find out if Chiber is the right fit for your product by getting in touch here.

Steve Davis The drive towards more sustainable packaging is transforming the food and beverage industry. As manufacturers replace traditional materials with lighter, recycled and fibre-based alternatives, they must balance environmental ambitions with the need to protect products, maintain production efficiency and meet increasingly stringent quality standards. Steve Davis, global director of product management at Industrial Physics, explores why testing has become essential to reducing risk, ensuring consistency and enabling manufacturers to innovate with confidence. Across the food and beverage sector, packaging is being asked to do more than ever before. It must preserve product quality, extend shelf life and maintain safety across complex supply chains, while meeting ambitious sustainability targets. This shift is changing the role packaging plays in production. The question is no longer whether a material is recyclable or renewable, but whether it can consistently deliver the performance required in real-world conditions. As sustainability strategies accelerate, packaging is becoming as much a performance challenge as it is an environmental one. For manufacturers, this introduces a new kind of risk. When packaging performance becomes less predictable, small variations can directly affect product integrity, operational efficiency and brand reputation. From material choice to product protection In food and beverage applications, packaging is not an isolated component; it is integral to product delivery. It must maintain barrier performance, ensure seal integrity and withstand the mechanical stresses of filling, transport and storage. Historically, conventional materials such as plastics have been optimised over decades to deliver consistent results across these conditions. Today, however, the introduction of new materials such as paper-based alternatives, higher recycled content and lightweighting strategies is changing how packaging behaves. It is important to recognise that paper is not a single, uniform material but a diverse group influenced by fibre source, processing methods, coatings and additives. When recycled content is introduced, variability increases further. Differences in fibre length, contamination levels and residual inks or adhesives can significantly affect mechanical and surface properties. As a result, packaging that performs well in development may behave unpredictably in production or distribution. This is the core challenge: sustainable materials can meet performance requirements, but with a narrower margin for error. In practical terms, performance is no longer guaranteed by material selection alone. It must be actively verified. Understanding performance in practice For food and beverage manufacturers, the key question is not how a material performs in isolation, but how it behaves in contact with the product and throughout its lifecycle. Small changes in packaging performance can have disproportionate effects. Variations in barrier properties can influence oxygen ingress or moisture transfer, affecting freshness and shelf life. In carbonated beverages, minor inconsistencies in strength and sealing can impact pressure retention. In chilled or temperature-sensitive products, packaging must maintain integrity despite environmental fluctuations. These are not hypothetical concerns. In high-speed production environments, even slight deviations can scale quickly into large volumes of compromised product, increasing the risk of waste or recalls. The challenge is not simply adopting more sustainable materials, but ensuring they perform reliably under real-world conditions. The limits of traditional quality checks Traditional quality control methods remain critical. Periodic sampling and laboratory-based testing provide highly accurate, standards-aligned measurements that underpin quality assurance and compliance. However, as production speeds increase and materials evolve, these approaches are difficult to rely on in isolation. Sampling provides a snapshot, although it may not capture short-term variations or process drift. In high-speed production environments, timing becomes as important as accuracy. By the time an issue is detected through end-of-line testing, it may already have affected significant production volumes. This does not diminish established methods but highlights the need to complement them with greater visibility into how performance evolves over time. Connecting measurement to performance To address this challenge, manufacturers are adopting more connected approaches to testing and quality control. Rather than treating measurements as isolated data points, connected systems link results across tests and align them with production conditions. This helps build a clearer picture of how performance is influenced by material characteristics and process variables. For example, seal strength can be correlated with dwell times or temperature profiles. Barrier performance can be assessed alongside material thickness or coating consistency. Dimensional characteristics can be linked to mechanical performance, such as pressure resistance or compression. This type of insight enables manufacturers to move beyond pass/fail assessments and understand the underlying drivers of performance. It also supports more targeted process optimisation, helping to maintain consistency even as materials and formats evolve. Closing the performance gap Sustainability will continue to reshape packaging, but its success depends on performance. Materials must not only meet environmental criteria, but deliver consistent, reliable protection. Closing this gap requires a shift in how packaging is evaluated – from a focus on material properties alone, to a broader understanding of performance in practice. Testing is no longer a supporting function. It is a critical enabler of product quality, operational efficiency and brand trust. For food and beverage manufacturers, sustainability ambitions must be matched with robust, data-driven testing strategies that ensure packaging performs as intended, every time and at scale.