Tyson Foods has announced plans to cease the use of high fructose corn syrup (HFCS), sucralose, BHA/BHT and titanium dioxide in its branded products by the end of 2025. This initiative will affect a range of well-known brands, including Tyson, Jimmy Dean, Hillshire Farm, Wright, State Fair, Aidells and IBP. The decision aligns with broader industry trends towards cleaner labels and healthier formulations, responding to increasing consumer demand for transparency and natural ingredients. Earlier this year, Tyson Foods also removed petroleum-based synthetic dyes from its product lines, indicating a clear commitment to enhancing the quality and integrity of its offerings. Donnie King, president and CEO of Tyson Foods, said: “We continuously review and assess our product portfolio to ensure the highest quality products that meet the needs of consumers". He continued: "Our decision to remove high fructose corn syrup and other ingredients reflects our ongoing commitment to feeding the world like family, while preserving the taste, value and integrity that define our iconic brands”. This voluntary initiative comes amid a backdrop of heightened scrutiny over food additives and sugars, particularly in light of Health Secretary Robert F Kennedy Jr's 'Make America Healthy Again' campaign. The campaign aims to eliminate artificial dyes and reduce sugar consumption across the food supply, aligning with updated dietary guidelines that promote whole foods. Tyson Foods’ proactive stance is not only a response to consumer demand but also a strategic positioning within a competitive market. The company recently raised its annual revenue forecast, betting on increased consumer appetite for chicken products while navigating challenges in its beef segment due to cattle shortages. The announcement comes as Tyson Foods seeks to reinforce its commitment to sustainability and high-quality food offerings. With approximately 138,000 employees and a robust portfolio of brands, the company remains focused on its mission: 'We Feed the World Like Family'.

Cannabidiol (CBD) has become one of the most dynamic areas of innovation in food and drink, making its way into everything from wellness shots to infused snacks and premium beverages. Consumer demand shows little sign of slowing, but recent developments from the European Food Safety Authority (EFSA) threaten to complicate the path to market for brands. FoodBev's Leah Smith explores. The rise of CBD in food and drink CBD is a non-psychoactive compound found in cannabis and is legally available in many places around the world, including the UK. Often associated with relaxation, pain relief and anxiety reduction, CBD has gained traction as a functional ingredient, particularly among younger and health-conscious consumers. Though its health benefits remain under debate among medical professionals and regulators, its wellness positioning has fuelled demand across multiple categories, from drinks and confectionery to functional gummies and supplements. Perhaps one of the best-known CBD-infused product brands in the UK is the line of functional drinks from beverage brand Trip. Offering a line of CBD RTD cans, gummies and oils, the brand has partnered with mental health organisations such as Mind, positioning its products with a focus on a calming and high-quality experience. However, despite strong consumer interest, CBD sits in a precarious regulatory position. The latest EFSA review highlights the challenges brands face in bringing products to market. In a June 2025 update, EFSA’s panel on Nutrition, Novel Foods and Food Allergens issued a new assessment on CBD safety. The panel concluded that it could not confirm CBD’s safety in food and drink applications, citing concerns over potential liver damage and other systemic effects. As a result, all novel food applications for CBD under EFSA jurisdiction have been paused until existing ‘data gaps’ are addressed. The panel has now recommended a benchmark safe daily intake of just 2mg for an average 70kg adult, a sharp reduction from the UK Food Standards Agency’s (FSA) guidance of 10mg. Both authorities, however, continue to advise against CBD use by children, pregnant individuals or people with pre-existing health conditions. Regulation implications for brands For producers, the new restrictions pose a serious hurdle. In the EU, EFSA’s centralised opinion informs regulation, but member states retain the power to set their own rules. France and Spain, for example, have suspended sales of CBD foods and supplements pending EFSA clearance. Others have chosen to regulate CBD products under the same restrictions as those containing THC, the psychoactive cannabinoid chemical, the legal status of which varies across the world – it is legal and rising in popularity across some US states, but remains illegal in the UK and many other European countries. One US brand, Uncle Arnie’s, recently secured $7.5 million in funding to expand its THC beverage production . Its portfolio includes a line of 2.5mg and 10mg hemp-infused iced teas, lemonades and wellness shots. In the UK, oversight falls to the FSA, which in August 2025 launched a consultation on three CBD novel food applications. If approved, these would mark the first legally authorised CBD-infused novel food products on British shelves. The consultation runs until November 2025 and comes with tight labelling and dosage restrictions. The divergence between EU and UK approaches creates a challenging landscape for brands with cross-border ambitions. In the EU, the freeze on novel food approvals is likely to create a bottleneck for innovation, while the reduced safe daily intake threatens the viability of many existing formulations. In the UK, the higher 10mg guideline remains in place for now, but regulation is tightening and compliance demands are rising. For the F&B sector, the message is clear: CBD remains a high-potential but high-risk ingredient. While consumer appetite is strong, the evolving regulatory environment means brands must weigh innovation against compliance costs and the risk of reformulation. As EFSA’s stance develops and the FSA consultation concludes, the coming year will be critical in shaping the future of CBD in food and drink. As innovators continue to experiment with its use, it is vital that regulatory requirements should be carefully monitored and considered.

Protein Industries Canada, Maia Farms and Phytokana Ingredients are collaborating on a CAD 32.5 million (approx. $23.5 million) project to turn Canadian-grown fava beans into nutritious, sustainable ingredients for plant-based foods. Of the $23.5 million being invested, $18.7 million will come from the industry partners and $4.7 million will come from Protein Industries Canada. The project brings together Canadian farmers, processors and food-tech innovators to strengthen the country’s value chain for fava beans while bringing new products to global consumers. Phytokana, a start-up based in Alberta, will use its proprietary technology – which avoids heat and chemicals – to process novel fava varieties into protein concentrate, starch flour and fava flour with improved taste, texture and nutrition. These ingredients will retain their natural functionality, making them ideal for use in dairy alternatives, plant-based meats and other food products. The company is in the process of securing funding to construct and commission a fully automated, 30,000 metric tonne per year dry fractionation processing facility. The site will be built near Strathmore, Alberta, enabling Phytokana to meet growing global demand. Chris Theal, president and CEO of Phytokana, said: “Our native functionality and superior sensory fava ingredients are the culmination of research and innovation in collaboration with some of the world’s leading food and beverage companies”. “This contribution from Protein Industries Canada primarily supports the direct investment into our custom-designed process flow, overlain with automation and advanced predictive process controls that serve to deliver value-added, sustainable and consistent quality food ingredients to global markets.” Maia Farms, a food-tech company based in Vancouver, uses fermentation to upcycle flours into high-value fermented mushroom proteins with enhanced digestibility and functional properties. Through the project, Phytokana will supply Maia Farms with fava ingredients, which Maia Farms will then use to create new mycelium-based ingredient solutions. Gavin Schneider, Maia Farms’ CEO, commented: “Maia has established commercial partnerships from coast to coast, building the infrastructure to establish Canada as a leader in mushroom-based protein ingredients and fermentation technology”. “With the support of Protein Industries Canada, Maia will further advance its biomass fermentation technology, upcycling Phytokana’s fava ingredients into value-added, sustainable ingredients.”

UK plant-based brand This has expanded its portfolio with the launch of three new products: This Isn’t Beef Pastrami, Super Veg Protein Bites and Super Superfood Breaded Pieces. The new innovations further diversify This’ portfolio after the brand expanded beyond meat imitation products and into a more whole food-based arena with the launch of its This Is Super Superfood line earlier this year. Within it’s classic ‘This Isn’t’ meat alternatives range, This Isn’t Beef Pastrami is a new, ready-to-eat, chilled product emulating the smoky, rich flavour and tender texture of traditional pastrami slices. The product is high in protein and provides a source of fibre, launching at £2.95 per 70g pack from today (15 September) in Morrisons, and in Sainsbury’s from 28 September. Elsewhere, new to the Superfood range is This Is Super Veg Protein Bites, launching into the frozen aisle at Tesco from today. The ready-to-cook protein bites are made from pea, lemon and basil, coated in a crispy multigrain crumb. They are low in saturated fat and provide a more veg-forward option, catering to demand for more wholesome meat-free products. They are priced at £3.50 per 240g pack. Also debuting in the Superfood range is This Is Super Superfood Breaded Pieces, available from Sainsbury’s from today, priced at £3.95 per 180g. They are made from shiitake mushrooms, broad bean protein and seeds, coated in a multigrain breading, designed to be added to dishes like curries, stir-fries, pasta or salads. The pieces are naturally high in iron, omega-3, protein and fibre, and contain 100% natural ingredients. Mark Cuddigan, CEO of This, said: “Our goal has always been to create delicious and nutritious plant-based products, and with our new Pastrami, Super Veg bites and breaded Super Superfood, we’re giving foodies new options”.

Authentic Mexican food brand Gran Luchito has unveiled Taco Recipe Kits, a new addition aimed at enhancing at-home culinary experiences for UK consumers. The kits, which offer four distinct flavour profiles – Al Pastor, Barbacoa, Birria and Carnitas – are now available from Ocado, with a wider rollout to Waitrose beginning October 20 2025. Priced at £3.95, these kits are designed to deliver bold, authentic Mexican flavours with minimal preparation effort. The introduction of Taco Recipe Kits aims to offer convenient, globally-inspired meal solutions that cater to the increasing consumer preference for authentic culinary experiences at home. With the rise of busy lifestyles, consumers are seeking products that combine ease of use with high- quality ingredients and genuine flavours. Gran Luchito’s kits allow home cooks to prepare a Mexican feast in just 15 minutes, effectively merging convenience with authenticity. Each kit features a straightforward three-step process: a specially crafted spice blend, a rich base sauce and a vibrant finishing sauce, all made from real ingredients sourced directly from Mexico. This approach not only simplifies meal preparation but also ensures that consumers can enjoy the depth of flavour typically found in traditional Mexican taquerias. Paul Vita, managing director at Gran Luchito, said: “We saw an opportunity to offer something genuinely different in the meal kit space. The result is our new Taco Recipe Kits: a product that delivers real flavour, simplicity and draws inspiration from the taste and experience of Mexican taquerias.” The Taco Recipe Kits join Gran Luchito’s existing line-up of products, which includes Soft Taco Wraps, Salsas, Sauces, Seasonings and Tortilla Chips.

SVZ International, a supplier of premium fruit and vegetable ingredients, has announced the appointment of Johan Cerstiaens as its new managing director, effective immediately. Cerstiaens succeeds Pieter Spanjers, who has stepped down after five years in the role, during which he positioned the company for future growth. With over 25 years of experience in the food and beverage sector, including 12 years at SVZ, Cerstiaens is well-equipped to lead the company into its next chapter. Previously serving as sales director and then commercial director, he has been instrumental in establishing strategic partnerships and enhancing SVZ’s footprint in key European and Asian markets. In his new role, Cerstiaens will oversee operations across the Netherlands, Belgium, Spain and Poland, ensuring continuity in customer and supplier relationships while steering the company's long-term growth strategy. “I’m honoured to take on this new challenge at such an important time for SVZ,” Cerstiaens said. “I look forward to building on our strong foundation by developing new sourcing areas, expanding our portfolio, and further enhancing the value we bring to our customers and partners”. Sander van Pijkeren, head of HR at SVZ, expressed gratitude to Spanjers for his leadership, noting that under his guidance, SVZ was successfully positioned for future success. He highlighted Cerstiaens’ growth-focused mindset and extensive expertise in sales, marketing, and business development, stating: “We are confident that under his leadership, SVZ will continue to strengthen its market position and accelerate its expansion internationally”.

UK-based nut butter brand, Pip & Nut, is expanding its product portfolio with the launch of its first-ever Protein Bars, set to hit the market in mid-September. This move marks the brand's entry into the protein snack category, catering to the increasing consumer demand for nutritious, on-the-go options. The new Protein Bars feature a blend of crispy pieces, roasted nuts and a decadent nut butter caramel, delivering 10g of nut-sourced protein in each bar. Available in three flavours – Peanut Butter, Caramel Almond and Dark Chocolate Peanut – these bars are designed to provide a wholesome pick-me-up for busy lifestyles, whether for a post-workout boost or a satisfying snack during a hectic day. Pip & Nut has positioned these Protein Bars as a healthier alternative to existing products in the market, which often contain artificial ingredients or lack flavour. Each bar is crafted with real ingredients, ensuring that consumers receive both taste and nutrition without compromise. Staying true to its brand ethos, Pip & Nut emphasises the use of premium ingredients. The peanut butters are sourced from single-origin Argentinian peanuts, while the almond butters come from Californian almonds known for their naturally sweet flavour. Importantly, the bars are palm oil-free, aligning with the growing consumer preference for sustainable and ethically sourced products. Pip & Nut’s Protein Bars will retail for £1.95 each and £3.95 for a multipack of three. Now available on Amazon and Ocado, they will also be sold through the brand’s website starting September 24. Founder Pippa Murray said: “We’re here to change that standard for good – and natural nuttiness is the key”. With the growing trend towards health-conscious snacking, Pip & Nut aims to establish itself as a formidable player in the protein bar segment. The brand's recent success with its Stuffed Oat Bars demonstrates its capability to innovate within the snack category, and the introduction of Protein Bars is expected to further solidify its market position.

Brainr, a European start-up focused on digitising food manufacturing, has successfully raised €11 million in a seed funding round, marking the largest investment of its kind globally aimed at modernising sectors such as poultry, beef, pork and pre-cooked foods. The funding was led by privately owned C2 Capital Partners. Brainr’s innovative cloud-based platform connects all facets of food processing operations in real time, addressing longstanding issues such as high waste, poor traceability and food safety risks. The platform is already managing over 25% of Portugal’s meat production, demonstrating its effectiveness with notable clients including Campoaves and Avisabor. Brainr's technology has yielded impressive results for its partners. For instance, Campoaves, Portugal's leading free-range chicken producer, reported a 94% reduction in shipping errors and achieved 100% digital traceability thanks to start-up's solutions. Similarly, Avisabor scaled its production from 40,000 to 190,000 birds per day, effectively halving inventory processing time without compromising operational control. Paulo Gaspar, CEO and co-founder of Brainr, said: “This historic investment will accelerate our R&D and make artificial intelligence accessible across the food industry – from the smallest plant to the largest. Our mission is clear: to build the digital brain for every food factory.” With this capital infusion, Brainr plans to broaden its international footprint and expand its offerings to additional food sectors, including bakery, confectionery and beverages. The company’s vision aligns with the increasing demand for digital solutions in food manufacturing, as industry players seek to enhance operational efficiency and compliance with stringent food safety standards. André Oliveira, managing partner at C2 Capital Partners, added: “Brainr has assembled a uniquely experienced team with deep sector knowledge. They are proving they can simplify and optimise operations for food manufacturers everywhere.” Brainr’s has garnered recognition from industry leaders, being named one of Europe’s most promising startups by Europa’s 100, and receiving accolades from Manufacturing Tech Insights and Food4Future for its contributions to digitalisation in manufacturing.

Registration is now open for Fi Europe 2025, as the home of food ingredients prepares to celebrate its landmark 30th edition. The event returns to Paris from 2-4 December 2025 at Paris Expo Porte de Versailles, where the global food and beverage community will gather to experience the energy of invention, profitable connection and inspiring partnerships. Food and pet food professionals can now secure their place at the essential industry gathering, where 1,550+ exhibitors will showcase innovations across four dedicated show areas. The 2025 edition features leading global suppliers such as ADM, Beneo, Nexira, Robertet and FrieslandCampina Ingredients, alongside cutting-edge startups redefining food innovation. Tickets provide access to the event’s most comprehensive programme ever, across three days. Paris welcomes back the world's food ingredients powerhouse Fi Europe's strategic return to Paris positions the 30th edition at the epicentre of global culinary excellence, with the centrally located Paris Expo Porte de Versailles offering unparalleled accessibility for the expected 24,500 attendees from over 135 countries. The continued exhibitor growth demonstrates the industry's unwavering confidence in Fi Europe as the undisputed home of food ingredients, where four decades of expertise continue to accelerate innovation and forge profitable partnerships. "Fi Europe has always been the place where our global food & beverage community comes together to drive innovation and build the partnerships that shape our industry's future," said Yannick Verry, brand director – Fi events portfolio at Informa Markets. "It’s the industry’s largest and most internationally-focused event, bringing together attendees from all over the world and enabling them to meet and do business with an enormous number and diversity of companies in one place." He continued: "Paris creates the perfect backdrop for this milestone 30th edition – combining the city's culinary heritage with our proven track record of empowering businesses to reach their true potential and build a sustainable food future". Want to meet with FoodBev at Fi Europe 2025? The FoodBev team will be attending this year’s Fi Europe, and we look forward to connecting with you there. If you would like to arrange a meeting or discuss content and advertising opportunities, please reach out to info@foodbev.com. Four specialised zones address evolving industry needs This year’s expanded show floor addresses current industry priorities through four distinct areas. Food ingredients and health ingredients remain the beating heart of global sourcing. These areas feature a huge assortment of functional and value-adding ingredients, science-backed and emerging nutrition innovations and 25 country pavilions showcasing region-specific solutions plus a new Ready-to-Market zone displaying finished products, demonstrating how ingredients translate into consumer-ready innovations. The Petfood Suppliers Hub returns following its successful 2024 debut, showcasing ingredients, technologies, packaging and processing solutions alongside curated content on consumer trends, regulations and safety. Established pet food manufacturers as well as F&B businesses exploring this dynamic market will find comprehensive resources in this dedicated space. Finally, the enhanced Food Technology & Solutions zone provides access to technologies that optimise efficiency, streamline operations and secure supply chains. Spanning categories, the Startup Pavilion will showcase emerging disruptors, with Startup Challenge finalists pitching groundbreaking ideas during the event. Enhanced networking and learning opportunities Learning takes centre stage with the Fi Europe Conference and Innovation Hub delivering cutting-edge insights, while daily hands-on Innovation Tours introduce attendees to products and suppliers that are responding to the latest market trends. Visitors can view more product innovations from key industry players in the New Product Zone. The revamped Future of Nutrition Summit transforms into an intimate ‘lunch & learn’ experience, enabling business leaders to engage directly with industry pioneers and build valuable connections over shared insights. Networking opportunities extend beyond formal sessions through targeted programmes including the Women's Networking Breakfast and a dedicated petfood networking programme, creating natural touchpoints for meaningful relationship building across sectors. The milestone celebration reaches its crescendo with the Fi Europe Celebration and Awards Party, where the prestigious recognition programme honours breakthrough achievements spanning innovation, sustainability and food technology. VIP ticket holders gain exclusive access to this celebration of industry excellence and the partnerships that will drive the next chapter of food innovation. With over 1,000,000 attendees over the course of its history, facilitating billions of euros worth of business, Fi Europe continues proving its value as the undisputed home of food ingredients – the trusted platform where global innovation is accelerated and sustainable food futures are built. Registration for Fi Europe 2025 is now open .

AriZona Beverages, a New York-based beverage company known for its bold flavours, has launched its latest product: Chocolate Egg Cream Soda. This new offering is the result of a collaboration with the Tunnel to Towers Foundation, a nonprofit organisation dedicated to supporting the families of fallen first responders and veterans. Chocolate Egg Cream Soda puts a nostalgic twist on a classic, tapping into the growing retro trend, and aims to resonate with consumers looking for new experiences in the beverage market. While the traditional egg cream is known for its frothy texture, AriZona’s version features a rich chocolate flavour combined with a swirl of milk, delivering a smooth and indulgent taste without the use of eggs or cream. Frank Siller, chairman and CEO of the Tunnel to Towers Foundation, said: “We’re honoured to partner with AriZona on this special Chocolate Egg Cream Soda, which pays tribute to a beloved Brooklyn tradition. AriZona’s commitment to supporting fallen first responder families through this partnership allows us to continue Stephen’s legacy of service.” Chocolate Egg Cream Soda is now available at select retailers nationwide and online.

Mars has teamed up with energy partner Enel as part of its sustainability programme, Renewable Acceleration, aiming to speed up the shift to clean energy across its entire value chain.  The initiative is designed to fuel the move away from fossil fuels by bringing the totality of Mars’ value chain’s electricity usage to the renewables market. This involves sourcing renewable energy to cover everything from the farms that grow ingredients to the trucks that deliver products, and even the energy used by consumers at home to enjoy Mars products. By implementing the Renewable Acceleration strategy, Mars said it could cut around 3 million tonnes of carbon emissions from its value chain – around 10% of its current total footprint. Direct operations across the business globally use approximately 2 TWh of electricity each year, roughly the equivalent of the annual consumption of The Bahamas. However, when including the full Mars value chain under Renewables Acceleration to include its suppliers, customers and consumers, that number jumps to 8-9 TWh – the annual equivalent of Estonia. The recently signed contract with Enel is the provider’s largest-ever power purchase agreement transaction with a commercial and industrial customer worldwide, as well as Mars’ largest contract to date. Mars confirmed that additional global agreements are in the pipeline to support the development of renewable energy projects that serve the company and its suppliers. According to the F&B giant, its first three contracts with Enel will generate a combined 1.8 TWh annually, avoiding approximately 700ktCO₂e per year. Mars will benefit from the entire output from Enel’s three solar plants in Texas, US. Vegetation across all three sites will be managed by sheep grazing, a dual-use solar practice that Enel expanded through the largest solar grazing agreement signed in the US. Kevin Rabinovitch, global VP sustainability at Mars, said: “Many large companies are well on their way to sourcing renewable electricity for their own operations, but that’s just a part of the picture”. “For Mars, Renewable Acceleration is a performance accelerator, cutting emissions at a scale and speed we could never achieve through traditional value chain engagement approaches. It lets us bring demand for all the electricity used in our value chain to the clean energy market in a highly efficient manner.” Michele Di Murro, CEO of Enel North America, said: “Renewable Acceleration is a bold initiative to support the buildout of more clean energy capacity, which we know is among the fastest and most economical ways to decarbonise. Mars is raising the bar for corporate sustainability strategies, taking a comprehensive and direct approach to addressing emissions across its entire value chain.”

FrieslandCampina Ingredients has unveiled a new state-of-the-art application centre in Singapore, aimed at enhancing its R&D capabilities. This expansion, which increases R&D space by 30%, is strategically positioned to cater to the rapidly evolving food and beverage markets across the Asia-Pacific (APAC) region, including key markets such as Japan, Korea, Australia, New Zealand and Southeast Asia. The new facility, backed by the Singapore Economic Development Board (EDB), reinforces Singapore’s status as FrieslandCampina’s regional headquarters, and accelerates the company’s ability to deliver customised ingredient solutions tailored to the diverse nutritional needs of consumers in the area. Tjalling Bekker, regional director APAC of FrieslandCampina Ingredients, said: “The opening of our new application centre in Singapore marks a pivotal time for our business, demonstrating our commitment to the APAC market and the strategic importance we place on the region”. He continued: “The APAC market is changing rapidly. Consumers are prioritising daily health, emotional wellness and beauty-from-within. Our new application centre will help our customers succeed in this fast-moving and growing market by accelerating application development and enabling closer collaboration so we can navigate these exciting opportunities together.” With 80% of consumers in APAC actively seeking nutritional supplements, the demand for innovative, consumer-focused applications is surging. The new centre is equipped with advanced laboratories dedicated to the development of functional foods, including yogurts, bars and dietary supplements. The facility will enhance FrieslandCampina’s technical expertise in areas such as UHT processing, analytical testing, sensory science and packaging, enabling faster and more efficient application development. Historically focused on infant and medical nutrition, the new application centre will expand FrieslandCampina’s capabilities to include performance and active nutrition, as well as children’s nutrition. This pivot allows the company to better address emerging trends and collaborate with partners to co-create innovative products such as functional beverages and healthy snacks. Since establishing its APAC headquarters in Singapore in 2011, FrieslandCampina has committed to building a robust local innovation ecosystem. The new facility not only aims to drive product development but also to create jobs and enhance local skill sets. FrieslandCampina Ingredients has initiated a long-term internship programme with local universities and signed an MOU with the Health Promotion Board to promote healthy living through initiatives like the Eat, Drink, Shop Healthy campaign. Melissa Guan, vice president and head of consumer at the Singapore EDB, noted: “FrieslandCampina Ingredients’ new application centre is a valuable addition to our vibrant food and nutrition ecosystem. The facility will accelerate innovation through co-development efforts with customers to support health and well-being outcomes across all life stages.”