Berlin-based start-up Nosh.bio has unveiled its first koji-based hybrid mince in a public foodservice trial with Speisemanufaktur Adlershof, aiming to demonstrate its potential for large-scale commercial use. The fungi-derived mince, made from fermented non-GMO koji mycelium, is being served in burgers, meatballs and lasagna at the Berlin venue this week. The trial will collect direct consumer and media feedback ahead of wider rollout, with a press-only tasting set for 17 September. Nosh.bio says the mince retains the flavour and mouthfeel of beef while being cheaper to produce, 30% lower in cholesterol, higher in dietary fibre and protein, and delivering improved juiciness. An independent life cycle analysis found it uses 99% less land and water than beef protein and generates 90% fewer CO2 emissions. Hybrid formats, combining animal and alternative proteins, are gaining traction as European retailers target a 50:50 plant-animal protein ratio by 2030. Nosh.bio’s ingredient is designed for flexible use across meat, seafood, dairy, bakery and confectionery products. The company produces the protein by fermenting agricultural side-streams in existing facilities, including a converted brewery in Dresden, to enable rapid scaling at competitive costs. Nosh.bio’s CEO and co-founder, Tim Fronzek, commented: “We are pleased to collaborate with Speisemanufaktur Adlershof on the first public launch of our Hybrid Mince. This event gives us the opportunity to demonstrate how our ingredient performs in staple dishes and to gather valuable feedback from press and end consumers." "Insights from this showcase complement our broader work with food manufacturers and industry partners as we scale sustainable protein solutions – giving meat eaters the taste and texture they expect, while helping reduce reliance on animal protein.”

UK gourmet popcorn brand Popcorn Kitchen has added a new seasonal gingerbread-flavoured product to its portfolio. The brand, which produces artisanal hand-popped popcorn products, has taken inspiration from the classic festive biscuit treat to develop its latest innovation. The product offers warm, lightly spiced notes of ginger, cinnamon and cloves, tapping into the trend for seasonal nostalgia across the F&B industry. Popcorn Kitchen’s latest NPD follows a range of flavoured innovations inspired by British sweet and savoury favourites across its range. Previous flavour innovations include Lemon Drizzle, Blueberry Muffin, Cherry Bakewell, Sweet & Chilli, and Cheddar Cheese. A spokesperson for Popcorn Kitchen commented: “Having historically tapped into the public’s favourite great cake and ‘pud’ memories, we felt now was the moment was ripe to delve deep within the biscuit barrel”. The seasonal product is launching at an RSP of £1.69 per 30g pack.

Premier Foods-owned protein-boosted food brand Fuel10K has launched into ambient desserts with a new range of rice puddings. The non-HFSS puddings contain 13g of protein per pot, are low in fat, and contain no artificial colours or flavours. They deliver an updated take on ambient rice pudding, available in three flavours: vanilla, chocolate, and salted caramel. Fuel10K said it spotted a gap in the ambient desserts category for high-protein treats. The ambient desserts category currently under trades with younger shoppers, who are driving protein purchases. The brand aims to recruit more shoppers from this demographic and drive category growth through this latest innovation. The new rice puddings cater to demand for cleaner label options, containing no added sweeteners or stabilisers in line with a shift toward transparency and simplicity in food choices. According to an NSF report, 82% of 18-24-year-old consumers read food labels before purchasing products. Thanks to their ambient nature, the puddings are designed to fit seamlessly into the rhythm of busy, modern lifestyles, offering convenience and flexibility for consumers. The rice pudding range follows the launch of Fuel10K’s first non-HFSS protein baking mix range, which launched in the UK earlier this year. Fuel10K High Protein Rice Puddings are now available in Asda and Sainsbury’s with an MRSP of £1.49 per individual pot.

This autumn, flavour is about more than pumpkin spice. Here, Shannon O’Shields of Rubix Foods reveals how comforting, creamy and savoury trends are redefining seasonal tastes – and inspiring bold new product ideas. Autumn/fall flavour preferences are shifting, with new data revealing what consumers really crave this season. Rubix Foods conducted a survey of 464 US consumers, which shows apple-led profiles now outpace pumpkin, savoury tastes are emerging as a key opportunity, and the biggest sensory drivers are 'comforting,' 'warm' and 'creamy'. This fall, tastes are broadening: the season is no longer defined by a single flavour but a palette of textures, aromas and experiences. Let’s start with the core of the season. When we asked consumers what types of flavours they crave most during fall, 'comforting' was the top response at 60%, followed by 'warm' (44%) and 'creamy' (42%). Notably, 'savoury' (31%), 'nutty' (30%) and 'earthy' (26%) ranked closely behind, with 'spicy' sitting at 25%. These aren’t mutually exclusive cravings; together they signal a desire for depth, mouthfeel and a counterbalance to sweetness, the kind of nuance that makes seasonal limited-time offerings memorable rather than one-note. Apple’s ascendance vs pumpkin fatigue Pumpkin isn’t going anywhere anytime soon, but consumers tell us they want more this season. Nearly half of respondents either say they’re 'completely over' pumpkin-flavoured items or 'will try some but are looking for something new' while just 17% express that they can’t get enough. This tells us that consumers want more choices beyond pumpkin, exploring the spectrum of fall flavours. When it comes to flavours that consumers are most excited about, apple leads the way, with apple butter, apple cider and apple cinnamon as the top three flavours on the list. Apple’s strength is its range. For example, it can be bright and tart, warm and spiced, or rich and buttery, and it plays just as well in everything from beverages and breakfast as it does in dessert and snacks. Our open-text questions echo the theme. When asked which autumn flavours are most underrated, respondents frequently volunteered 'apple' and 'cider' as unprompted answers, demonstrating a natural push to expand the fall portfolio. Where consumers want fall flavours to show up Consumers also shared where they wanted to see fall flavours, leading with appetisers (46%), desserts (43%), breakfast (39%) and coffee (37%). There was also strong interest in snacks (34%) and alcoholic beverages (31%). That mix matters. Consumers want to experience fall flavours throughout the day, embracing both sweet and savoury, hot and cold, and indulgent and functional applications. Meanwhile, consumers are almost evenly split between sticking with classics and seeking new fall flavours, proof that success lies in balance. The tried-and-true favorites still matter, but innovation is essential to stay relevant and capture interest with on-trend seasonal offerings. The savoury whitespace is real (and it’s flavourful) One of the most significant opportunities in this year’s fall flavour trends is savoury-first development. Interest in savoury profiles like caramelised onion and brown butter appear alongside familiar dessert-leaning notes like brown sugar and cinnamon roll. Further down the list – but still directionally important – are beer cheese, French onion and herb-forward cues like sage and rosemary. Far from niche, these are foundational flavours with broad food and beverage applications across everything from snacks and dips to sauces and entrées. Layer these with the core sensory drivers – comforting, warm and creamy – and you have a roadmap for fall hits that don’t lean sweet. Texture (creamy, melty), temperature (warm) and aromatics (onion, herb) work together to deliver the nostalgic taste of fall without defaulting to sugar. The increasing demand for savoury flavour profiles in warm, comforting formats points to a sizable growth opportunity for the F&B industry. Turning insights into action: The fall flavour playbook Expand beyond pumpkin . While pumpkin still matters, it shouldn’t be the only fall flavour profile on the menu. Apple, especially apple butter, apple cider and apple cinnamon, sits at the top of consumer excitement and flexes easily across spreads, syrups, dips, snacks, breakfast foods and beverages. That versatility allows manufacturers to scale a family of products without adding supply chain complexity. Give savoury its moment. Onion, beer cheese and herb-forward flavours are clear growth opportunities and naturally complement appetizers, dips, spreads and snacks. Caramelised onion delivers sweetness with depth, while beer cheese ties directly to shareable snacking occasions like football season. Savoury fall-inspired offerings will capture unmet demand and create differentiation in a crowded marketplace. Lead with format, then add the flavour. Consumers are not just naming flavours, they are describing experiences. Comforting, warm, creamy and, for many, savoury and nutty are the cues that define this season. Start with these sensory drivers, then layer in flavours such as apple, onion or herbs to build the flavour narrative. Design for all-day relevance. Develop seasonal formats that consumers can enjoy throughout the day. For example, RTD coffees and creamers in the morning, savoury dips or snack packs in the afternoon, beverages and shareable bites in the evening. Small, low-risk formats drive trial and repeat while giving buyers a reason to slot more than one seasonal SKU. Balance classic and new. The consumer base splits almost evenly between loyalty to the classics and curiosity for something new. This means building portfolios with both: keeping a proven pumpkin staple to anchor the season, but pairing it with one or two new, apple- or savoury-led products. This 'both/and' strategy encourages trial, satisfies traditionalists and makes seasonal planning more resilient. What success looks like this season If recent years taught us anything, it’s that consumers reward portfolios that balance the familiar with the fresh. The data points to a clear playbook for manufacturers: pair sweet with savoury, classics with new, indulgence with culinary depth. Lead with comforting, warm and creamy textures. Move beyond pumpkin spice, offering a variety of seasonal flavours. Let onion, beer cheese and herbs provide the savoury depth consumers crave. The result? Products that feel distinctly fall while aligning with today’s market.

KPM Analytics has launched an Original Equipment Manufacturer (OEM) business division to integrate its vision inspection and foreign material detection technologies, including AI applications, directly into food processing equipment. The division covers KPM’s EyePro System, Sightline Process Control and Smart Vision Works brands, with a combined 50 years in vision inspection and 17 years in AI model development for food applications. It will work directly with equipment manufacturers in sectors such as baking, meat and poultry, confectionery and root crops. KPM’s systems can detect surface and structural defects, monitor product uniformity and meet customer specifications. KPM's managing director for vision inspection systems, Andrea Bertuolo, said: "We have become a reference for the industry on vision inspection technology for food production thanks to our longevity and experience in the industry. By embedding our inspection systems into OEM equipment, we are helping manufacturers deliver tools that add real value for processors on day one." KPM's CEO, Brian Mitchell, added: "As food manufacturers face mounting demands for quality assurance, operational efficiency, food safety and transparency, our new OEM business division aims to make our vision-based inspection technologies more accessible than ever." "Our OEM division gives equipment manufacturers and integrators a direct pathway to incorporate KPM's vision inspection expertise into their designs."

Bühler has appointed Mike Häfeli as CEO of its Grains & Food business, effective from 1 January 2026. Häfeli (pictured above) will succeed Johannes Wick, who will step down from his role as CEO Grains & Food by the end of 2025 to take on a new strategic position within the company. In January, Häfeli will also become a member of Bühler’s executive board. Previously, he served as CEO of the Eisberg Group and member of the executive board of the Bell Food Group, and will now return to Bühler, where he started his career with an apprenticeship more than 30 years ago. From 2015 to 2023, he successfully led the business area Grain Quality & Supply at Bühler. Outgoing Grains & Food CEO Wick has played a key role in shaping Bühler’s Grains & Food business over the past ten years. Under his leadership, the business division has significantly expanded its global market share, launched new business ventures and achieved strong financial performance. Bühler praised Wick for building a diverse and high-performing team, driving innovation in grain processing, alternative proteins, chocolate processing and for confectionery products. His tenure also saw the successful development of collaboration with Imdher (Mexico), Endeco (Germany) and Premier Tech (Canada and China), as well as new ventures in nut de-bacterisation and grain puffing. Stefan Scheiber, CEO of Bühler Group, thanked Wick for his contributions, commenting: “His strategic vision, deep industry expertise, and unwavering commitment have left a lasting legacy”. He continued: “We are equally excited to welcome Mike Häfeli back to the company. His broad experience and leadership across both Bühler and the wider food industry make him the ideal successor to lead Grains & Food into its next chapter of innovation and growth.”

Nestlé UK & Ireland has unveiled its latest innovation in the confectionery market with the launch of the KitKat Minis range, designed to meet growing consumer demand for shareable snacks. The new line-up includes KitKat Chunky Minis and the KitKat Two Finger Mini Mix, offering a bite-sized twist on the beloved classic. The KitKat Chunky Minis deliver the same rich, chunky taste that consumers recognise, but in a more portable format. This product is aimed at consumers looking for a convenient treat that can be easily shared among friends and family. Meanwhile, the KitKat Two Finger Mini Mix provides a variety of flavours – milk chocolate, white chocolate, hazelnut, salted caramel and peanut butter – packed in one convenient bag, catering to diverse consumer preferences. Stephanie Scales, marketing manager for KitKat at Nestlé UK & Ireland, said: “We've taken our much-loved KitKat products and turned them into mini versions that can easily be shared. Individually wrapped, this launch is about offering shoppers a bite of the delicious KitKat bars they know and love, in smaller, convenient portion sizes.” The KitKat Chunky Minis are available in packs of 20, while the KitKat Two Finger Mini Mix comes in packs of 14. Both products are set to enhance Nestlé’s portfolio in the competitive snack market, particularly as consumers increasingly seek out shareable options for social occasions. Nestlé is also reinforcing its commitment to sustainable sourcing with this launch. Both products are made using cocoa sourced from Nestlé’s income accelerator programme, which aims to support cocoa farming families by improving their livelihoods, promoting reforestation and providing educational opportunities for children. The KitKat Chunky Minis hit retail shelves in August, followed by the KitKat Two Finger Mini Mix in September, strategically timed to capture the upcoming holiday season when sharing treats becomes a focal point for consumers.

MBC Companies, a player in the frozen foods sector, has announced its acquisition of Alpha Foods, a family-owned manufacturer of frozen pizzas based in Waller, Texas. This deal aims to enhance MBC's manufacturing capabilities, product innovation and national distribution across foodservice and retail channels. The acquisition marks a significant expansion for MBC, which is backed by Entrepreneurial Equity Partners (e2p), a private equity firm specialising in the food and beverage industries. Jeff Ahlers, CEO of MBC Companies, said: “The due diligence process was almost like looking in a mirror. Alpha and MBC share so much in common, from our strong family-focused culture to our commitment to quality, safety and customer service.” Founded in 1984 by Greek immigrants George and Athena Sarandos, Alpha Foods has evolved from a regional foodservice distributor into a national producer of frozen pizzas and related products. The company serves a diverse clientele, including K-12 schools, national grocery chains and leading consumer packaged goods brands. MBC’s acquisition of Alpha follows its recent purchase of Nardone Brothers Baking, further solidifying its position in the frozen pizza market. This dual acquisition strategy positions MBC as a comprehensive provider of frozen meal solutions, catering to various dayparts from breakfast to late-night dining. Currently, MBC operates three production facilities in Pennsylvania and is poised to leverage Alpha’s capabilities to meet the growing demand for frozen pizzas across different sectors. Athena Sarandos added: “While many firms wanted to buy our company, the best path forward was to combine with a company that shares our values, understands our business and protects what our people have built. I believe that with MBC, we have found a perfect match.” The frozen pizza market has seen robust growth, driven by increasing consumer demand for convenient meal solutions. As dining habits evolve, more consumers are seeking quick, high-quality meal options that do not compromise on taste or nutrition. MBC's diverse product offerings are designed to meet the needs of various end markets, including K-12 schools, private label retail, convenience stores and quick-service restaurants.

Heinz is set to launch of a new range of bean and pulse-based meal pouches, designed to cater to the growing consumer demand for convenient, nutritious and flavourful meal options. The new meal pouches, which are ready to eat in just 90 seconds, include three distinct flavours: Chilli Black Beanz, Curry Chickpeaz and Tomato Cannellini Beanz. Each pouch is crafted from natural ingredients, contains no artificial flavours and is low in sugar while being a source of protein and fibre. Additionally, each serving contributes at least one portion towards the recommended five-a-day fruit and vegetable intake. Chilli Black Beanz: This dish features hearty black beans simmered in a smoky chipotle sauce, ideal for pairing with rice or tacos for a quick, Mexican-inspired meal. Curry Chickpeaz: Mildly spiced chickpeas combined with spinach in a coconut curry sauce offer a flavourful option that can be served with rice or naan for an easy curry night. Tomato Cannellini Beanz: Cannellini beans in an Italian-inspired tomato and garlic sauce, making them a good accompaniment to fresh sourdough, perfect for a modern twist on traditional beans on toast. Heinz's new range aims to meet the needs of busy consumers who seek both convenience and taste. "Combining our years of beans expertise with consumer cravings for adventurous recipes and world foods, our new range takes everything people love about beans – taste, convenience, comfort – and serves them up in new, delicious ways," said Alessandra de Dreuille, director of meals at Heinz. The launch comes at a time when the global consumption of beans and pulses has surged by 30% over the past decade, driven largely by changing eating habits. According to recent surveys, 63% of UK consumers express a desire to eat healthier, 61% are reducing their meat intake and 49% are looking to increase their protein consumption. Despite this growing interest, UK consumption of beans remains relatively low, with the average consumer consuming only 28g per day. Additionally, adventurous flavour trends are gaining momentum, with cuisines such as Mexican, Italian and Indian leading the way in UK kitchens. This trend presents a opportunity for brands like Heinz to innovate and capture the attention of health-conscious consumers seeking diverse meal options. Heinz Beanz Meal pouches are now available in Sainsbury’s stores nationwide and online via Ocado, with a recommended retail price of £2.50.

Mars Snacking and Unreasonable Group have announced the addition of 14 innovative ventures to their Unreasonable Food initiative. The collaboration aims to address critical challenges within the food supply chain while promoting sustainability and resilience in food systems. Launched in 2024, Unreasonable Food is designed to support growth-stage entrepreneurs who are pioneering solutions to some of the most pressing issues facing the food sector. Amanda Davies, chief R&D, procurement and sustainability officer at Mars Snacking, said: “Addressing the challenges in our food system is a task bigger than any one organisation. Connecting brilliant minds behind pioneering ventures with scaled industry leaders is essential to unlock new possibilities.” The newly welcomed ventures represent a diverse array of sustainable innovations, focusing on reducing dairy emissions, scaling sustainable ingredients and exploring sustainable colour solutions. Here’s a closer look at each of the 14 start-ups in the 2025 cohort: Alpine Bio: This venture is engineering soybeans to produce dairy proteins, creating familiar textures such as melt, stretch and creaminess without relying on traditional dairy sources. This innovation aims to provide a plant-based alternative that mimics the sensory experience of dairy. Standing Ovation: Using precision fermentation, Standing Ovation produces animal-free casein, a protein found in dairy products. This technology allows the company to replicate the authentic textures of cheese and other dairy foods without animal ingredients, catering to the demand for vegan options. Oobli: Oobli harnesses sweet proteins derived from plants to create a sugar-like taste without the calories associated with sugar. Their scalable fermentation process enables the production of these sweet proteins, offering food manufacturers a healthier alternative to traditional sweeteners. Debut Biotechnology: This start-up focuses on fermenting high-value ingredients to create natural colour alternatives. By replacing unsustainable or synthetic colour sources, Debut Biotechnology aims to provide food manufacturers with cleaner, more sustainable options for colouring their products. Octarine Bio: Octarine Bio specialises in producing a vibrant palette of natural colours through fermentation. Their sustainable colour solutions can be used in food and textiles, providing manufacturers with reliable, eco-friendly colouring options. DE3PBIO: Leveraging artificial intelligence and biotechnology, DE3PBIO unlocks functional ingredients from plants that enhance the nutritional profile of foods. Their approach aims to make food products cleaner and healthier without compromising on taste or quality. NuCicer: This venture is breeding new varieties of chickpeas that contain up to 75% more protein than traditional varieties. These new chickpeas are designed to improve taste, texture and resilience to climate stress, making them a valuable ingredient for plant-based products. Plantible Foods: Plantible Foods extracts Rubi protein from lemna (duckweed), a highly sustainable aquatic plant. This protein can replace eggs, dairy and additives in various food products, offering a versatile and eco-friendly ingredient for manufacturers. Hydrosome Labs: Utilising ultrafine bubbles, Hydrosome Labs enhances fermentation yields and nutrient delivery in biomanufacturing processes. This innovative approach improves efficiency and effectiveness in producing a variety of food ingredients. Pow.bio : Pow.bio is pioneering continuous fermentation technology, which reduces production costs and increases capacity for bio-based production. This advancement allows for more efficient manufacturing processes, particularly for sustainable food ingredients. The 2025 cohort will build upon the successes of the inaugural 2024 group, which has already demonstrated substantial impact, including nearly $200 million in additional revenue, significant reductions in CO₂ emissions and increased access to nutritious food for millions. Daniel Epstein, CEO of Unreasonable Group, added: “Their work reflects our shared ambition to evolve the food system sustainably and inclusively. Together with Mars, we are committed to providing mentorship and connecting stakeholders to accelerate their journeys.” The collective efforts of both the 2024 and 2025 cohorts will engage with Mars teams and a global network of investors, focusing on transforming food supply chains and shaping the future of food.

Kallø, a natural food products brand and part of the Ecotone UK family, is making its entry into the dairy alternatives market with the introduction of two new premium oat milks. This latest debut aligns with the growing consumer demand for clean label, plant-based products that prioritise health, ethical production and sustainability. The new products, Organic Oat & Protein Milk and Organic Gluten-Free Oat Milk, are crafted with minimal ingredients and processing, reflecting Kallø’s commitment to its 'Naturally Different' ethos. Both variants are unsweetened and free from preservatives, flavourings, oils and gums, catering to health-conscious consumers seeking high-quality dairy alternatives. Organic Oat & Protein Milk: This variant boasts 25g of natural plant protein per liter, making it a good choice for consumers looking for functional, dairy-free options without artificial fortification. Kallø Organic Gluten-Free Oat Milk: Made entirely from 100% gluten-free oats, this product is designed for individuals with gluten sensitivities, offering a clean and minimally processed alternative. The oat milks will initially be available for purchase online through Amazon and in health food stores across the UK, with a recommended retail price of £2.30. Caroline Mitchell, free from brand controller at Ecotone UK, said: “We’re excited to bring Kallø’s natural and organic credentials into dairy alternatives. This category typically appeals to consumers who are conscious about their health and the environment. Our products are designed to support those looking to increase their protein intake without compromising on quality.” Kallø’s foray into dairy alternatives comes on the heels of its successful launch of clean label cooking broths, including Organic Chicken Bone Broth and Vegetable Broth, which have positioned the brand as one of the fastest-selling in the ready-made stock category. The oat milks will be produced at Ecotone’s B-Corp certified facilities, further underscoring the brand’s commitment to environmentally responsible practices. Additionally, the products will be packaged in fully recyclable cartons, aligning with Kallø’s sustainability goals. As consumers increasingly seek out clean-label and organic options, Kallø’s entry into the dairy alternatives sector is poised to capture the attention of health-conscious shoppers, reinforcing the brand’s status as a leader in innovative, plant-based products.

NSF International has unveiled its latest certification protocol, NSF P525: Safe Food Packaging. This new protocol aims to empower consumers and food manufacturers by ensuring packaging is free from harmful chemicals that could leach into food and beverages, addressing rising concerns about food contact materials (FCCs) linked to serious health risks. The NSF P525 certification will cover a wide range of commonly used packaging items, including takeaway containers, coffee cups, food wrappers, ready meal trays and drink bottles. The protocol employs rigorous laboratory testing to validate that materials such as plastics, paper, glass, and ceramics do not transfer toxic substances, including Bisphenol A (BPA), per- and polyfluoroalkyl substances (PFAS), heavy metals, and phthalates, into food products. “Recent studies have highlighted the alarming health risks associated with toxic substances leaching from food packaging, raising concerns among consumers and manufacturers alike,” said Sam Cole, director of food contact evaluations at NSF. He coninued: “The NSF P525 certification mark gives consumers confidence that the products they purchase have undergone thorough evaluation by independent experts, ensuring limited exposure to harmful chemicals”. The launch of NSF’s Safe Food Packaging protocol comes at a crucial time when consumer awareness regarding food safety is at an all-time high. With 80 known hazardous FCCs identified in humans – many of which are reported to be carcinogenic and endocrine disruptors – the new certification seeks to protect public health while enhancing consumer trust in food brands. The protocol was developed with input from a diverse Protocol Development Panel, comprising key stakeholders from the food packaging industry, retailers and food manufacturers. This collaborative approach ensures that the certification meets the needs of various sectors within the food and beverage industry. The certification process involves comprehensive evaluations, including: Regulatory compliance: Assessing packaging products for adherence to specific regional regulations. Material migration testing: Conducting laboratory tests using food simulants to evaluate the potential leaching of harmful chemicals. “Free from” claim verification: Confirming that packaging materials are genuinely free from specific harmful substances such as BPA, PFAS, phthalates and heavy metals. Once certified, products will be permitted to display the official 'NSF Food Packaging' certification mark, and they will be listed on NSF’s public registry, enhancing visibility for manufacturers committed to food safety.