Bimbo Bakeries USA has announced a series of ingredient and recipe reformulation commitments across its US bakery portfolio, including plans to remove artificial preservatives and emulsifiers from several major brands by the end of 2028. The company said the changes form part of a long-term approach across its breads, breakfast products and sweet baked goods, as it responds to changing consumer expectations around ingredients and nutrition. By the end of 2026, Bimbo Bakeries USA plans to complete the final phase of artificial colour removal in occasional-consumption products, including sweet baked goods and snacks. The company said its daily-consumption products, such as breads, buns and rolls, are already free from artificial colours and flavours. By the end of 2027, Artesano breads and buns, Oroweat breads and buns, and The Rustik Oven products are expected to be free from artificial preservatives and emulsifiers. By the end of 2028, Sara Lee, Oroweat specialty varieties, Little Bites and Thomas’ are set to complete the removal of artificial preservatives and emulsifiers. Bimbo Bakeries USA said many of the product and recipe changes are expected to be completed ahead of the stated deadlines. The company said the reformulation work builds on Grupo Bimbo’s wider nutrition strategy, under which 98% of its daily-consumption products globally already meet Positive Nutrition criteria under the Health Star Rating system. Greg Koehrsen, president of Bimbo Bakeries USA, said: “Our purpose is to nourish a better world, and that begins with the products we put on American tables every single day. These commitments reflect our belief that quality and nutrition aren’t just what consumers expect, they’re what consumers deserve.” Bimbo Bakeries USA said it is prioritising bread in its recipe changes because of the category’s role in everyday household nutrition. The company said its portfolio includes whole grain and enriched breads that provide vitamins and minerals, including iron and folic acid. Koehrsen added: “Bread remains one of the most nutritious, affordable and accessible staples in the American diet and that’s something we’re proud to stand behind. These commitments are a demonstration of our ongoing investment in giving consumers simple, clean products that do not sacrifice taste, nutrition or value.” The announcement follows Grupo Bimbo’s commitment to remove artificial colourants from its global product portfolio by the end of 2026. Bimbo Bakeries USA said it has already removed Red No. 3 from its US portfolio ahead of regulatory requirements. The company said it will now apply the same approach to artificial preservatives and emulsifiers across several of its largest bakery brands.

Reflex Group has partnered with Marks & Spencer to launch a new packaging format for premium fresh produce, designed to improve product visibility when displayed on shelf. The Infinity Punnet features a continuous clear window across the top and down the side of the pack, allowing shoppers to see the produce inside even when packs are stacked. The format has been developed to address visibility challenges associated with conventional punnets, where the viewing window is usually limited to the top of the pack. According to Reflex, the design aims to improve shelf appeal and help premium produce stand out in busy retail environments. The punnet is OPRL-compliant and recyclable, with 5% mixed material content. The packaging is currently being used by M&S across four tomato varieties – Capella, Sugardrop, Piccolini and Pomodolci – in 220g and 360g formats. Reflex said additional produce ranges are expected to follow as the format is rolled out further. Jamie Gordon, retail sales director at Reflex Group, said the launch followed the introduction of the company’s original punnet into M&S in 2024. “Following the successful launch of our original punnet into M&S in 2024, we were challenged to push the concept further and create a solution that would deliver even greater visibility on shelf,” Gordon said. “Working closely with the M&S team, our sales, innovation and NPD specialists developed the Infinity Punnet – an innovative new format that showcases the product more effectively and creates real differentiation in a competitive retail environment.” Ricky Shattock, packaging technologist at M&S, added: “Our goal was to make the product the hero, giving customers greater visibility of the quality and freshness inside the pack. The Infinity Punnet has delivered exactly that, creating stronger shelf presence and helping drive a positive uplift in sales.” M&S and Reflex said they see potential to expand the concept across additional premium fresh produce ranges in the future.

Orgain has introduced a new ready-to-drink (RTD) protein shake made with ultra-filtered A2 milk, targeting consumers seeking high-protein beverages that may offer improved digestibility compared with conventional dairy protein drinks. The new A2 30g Protein Shake is launching in a Creamy Chocolate flavour and delivers 30g of complete protein per serving, including all nine essential amino acids and 3g of leucine to support muscle health. The launch reflects growing innovation within the functional beverage category, where manufacturers are increasingly combining high-protein formulations with digestive health benefits to meet evolving consumer demand. Unlike conventional milk, the shake is produced using A2 milk sourced from cows that naturally produce only the A2 beta-casein protein. According to Orgain, this may make the product easier to digest for some consumers than protein drinks made with regular dairy milk. The beverage also offers a lower-calorie nutritional profile, containing 160 calories and 2g of sugar per serving. In addition to its protein content, the shake provides calcium and vitamins A and D to support bone health. Orgain has positioned the product as an on-the-go nutrition solution for active consumers, while also responding to demand for products with simplified ingredient lists. The shake is lactose-free, gluten-free and carrageenan-free, and contains no added sugar, artificial flavours, soy ingredients, sucralose or added hormones.

US flavour house OSF has introduced a new line of flavour solutions designed to help manufacturers tap into the ‘dirty soda’ trend. The flavours are centred around the classic American soda fountain, available in cherry cola, vanilla cola and root beer float varieties. OSF said these ‘dirty sodas’ – sodas with the addition of flavoured syrups, creamy elements and lime – are familiar across multiple consumer groups, recognisable to both 18-30-year-olds and their parents. Notably, the flavour line is designed for versatility: it is ‘highly deployable’ within a soda fountain flavour architecture, and can be applied across RTD beverages as well as creamers, frozen dairy floats and bakery fillings or frosting. This versatility enables OSF to provide a beverage manufacturer, dairy processor and bakery customer with a single flavour system without reformulation. Pierre Battu, managing director of Asia for OSF Flavors, noted the challenges of formulating dirty soda products for manufacturers. He explained: “It is a system: a base soda, a citrus or fruit lift, a dairy or dairy free cream note, and a textural and visual payoff of layered colour and a swirling, ice cream float mouthfeel”. “If you reproduce only the taste, you get a flat cream soda. Miss the acid and carbonation balance and the dairy curdles. Ignore the visual and you lose the entire reason the drink travels on social platforms in the first place, because the layered look is the marketing.” OSF’s new line aims to simplify formulations across applications for manufacturers, while responding to demand for flavours based on natural and organic ingredients as clean labels continue to be a priority. The trend has also proven popular beyond the US, with UK flavour house I.T.S recently launching a line of ‘creamy’ natural flavours for carbonated beverages. Recent UK launches include Pepsi’s Cream Soda, Strawberries ‘N’ Cream and ice cream-inspired cola flavours. This latest launch from OSF follows the company’s ongoing flavour development work related to viral food trends, with its recent introduction of Dubai chocolate, Angel Hair chocolate and Miso Caramel Latte flavours.

Holderhof Produkte, a leading Swiss food company specialising in fruit juice production, continues to invest in cutting-edge technologies. Three years after launching its aseptic juice line in Henau, the company has renewed its partnership with SMI. As part of the collaboration, Holderhof has purchased an LWP 30 ERGON case packer and an APS 620 Ergon palletiser for its new fruit processing centre in Sulgen, as well as a second APS 620 Ergon palletiser for its Henau plant. A modern fruit processing centre has been established in Sulgen The fruit processing centre in Sulgen, Switzerland, supports Holderhof Produkte’s apple juice production, enabling the company to process up to 15,000 tonnes of cider apples each year. The apples are sourced from Holderhof’s own plantation and from regional fruit growers. From elderberry to apples: Business success comes from continual investments Over 20 years ago, Christof Schenk planted the first elderberry trees on his parents' farm in Ufhofen, thus giving rise to the company Holderhof Produkte. Today, the company employs around 100 people and produces syrups, beverages and fruit juices at its three locations in Henau, Ufhofen and Sulgen. It remains true to the founder's initial vision of transforming its own high-quality, natural raw materials into special beverages without preservatives. Every year, the company markets more than 70 million bottles of over a hundred varieties of beverages and continues to launch innovative products. Nowadays, Holderhof beverages can be found on shelves all over Switzerland and abroad. Furthermore, a growing number of customers (including the Coop and REWE supermarkets) rely on the professionalism and expertise of this brand, to have their products produced and bottled benefiting from the continual investments made by the company within their bottling and packaging plants. SMI solutions for Holderhof Produkte At the new fruit processing centre in Sulgen, fresh apple sauce is packaged in jars and glass bottles on a newly installed line that can fill up to 2,000 jars per hour, depending on the size of the product. The increase in demand has led Holderhof to equip its production plant with extremely flexible and eco-friendly, high-tech secondary and tertiary packaging facilities which are able to quickly switch from one bottle format to another and from one type of packaging to another. Thanks to the LWP 30 Ergon wrap-around case packer supplied by SMI, the 0.36-litre, 0.72-litre, 0.75-litre and 1-litre glass bottles are packed in wrap-around trays in a 2x3 format, the 0.25-litre and 1-litre glass bottles are packed in wrap-around cases in a 2x3 format and the 0.37-litre jars are packed in wrap-around trays in a 3x4 format. Downstream of the packer, the APS 620 Ergon palletiser creates 800x1200mm europallets. This palletising system, installed at the production facilities in Sulgen and Henau, is a versatile solution that simplifies package handling, reduces changeover times, increases performance and reduces the footprint within the production line. Read the article and find out the benefits of SMI solutions here. For more information on the SMI latest innovations for circular packaging and sustainable development, please contact the sales department or visit SMI website.

Brothers Cider has expanded its premium cider portfolio with the launch of Wild Cloudy Apple, the Somerset producer's first cloudy apple cider, as it looks to capitalise on growing consumer demand for premium and craft-style cider. The new 7.0% ABV cider is available in 500ml cans with an RRP of £1.75 and has been developed to appeal to consumers seeking more distinctive apple cider options beyond mainstream offerings. Lightly sparkling and naturally cloudy, the product features an unfiltered appearance designed to reinforce the brand's West Country heritage. Wild Cloudy Apple joins Brothers' existing 7.0% ABV Apple & Pear cider, which the company says has delivered strong growth in UK retail. Together, the products are intended to strengthen the brand's presence in the premium cider segment and target consumers looking for higher-strength, characterful ciders. According to market data cited by the company, apple cider accounts for around 60% of total cider sales, while premium apple cider is the fastest-growing segment. Brothers believes the launch will enable it to benefit from increasing interest in premium and craft-style products, particularly among consumers aged 25 to 40. Emma Vanderplank, marketing controller at Brothers Drinks Company, said: "Wild Cloudy Apple lines up alongside our existing higher-ABV variant and its appearance and taste will offer real differentiation against a predominantly clear and standard carbonated competitive set. Consumers are increasingly exploring beyond core offerings, and the look and mouthfeel of Wild Cloudy Apple will appeal to those seeking new and higher quality products." She added that the company's Somerset heritage provides a strong platform for launching a traditional-style cloudy cider into a segment experiencing sustained growth. The launch builds on Brothers' reputation for flavour innovation. The company introduced the UK's first flavoured cider and earlier this year expanded into lower-alcohol beverages with a 1.2% ABV Cider Shandy range. Its portfolio now spans products across 1.2%, 3.4%, 4.5% and 7.0% ABV to address a wider range of drinking occasions.

The UK and Dutch governments have agreed to deepen cooperation on circular economy finance, a move that could help unlock greater investment for food and beverage businesses developing circular production models and sustainable supply chains. The joint declaration, signed in London on 23 June by UK nature minister Mary Creagh and Dutch minister of climate and green growth Stientje van Veldhoven, sets out plans to improve access to finance for circular economy projects through closer collaboration between governments, financial institutions, businesses and research organisations. The agreement follows a high-level roundtable held at London's Mansion House in March, where policymakers and private sector lenders established the Circular Economy Finance Group to explore ways of increasing investment in circular business models. Both governments acknowledged that current levels of finance remain insufficient to support the transition to a circular economy, despite growing recognition of its role in improving resource efficiency, reducing environmental impact and strengthening long-term economic resilience. For the food and beverage industry, improved access to circular finance could support investment in areas such as food waste reduction, by-product valorisation, recyclable and reusable packaging, water efficiency, ingredient recovery, and low-carbon manufacturing technologies. Under the agreement, the UK and the Netherlands will work towards a shared reference framework for circular economy finance. The voluntary framework is intended to establish common definitions, measurement methodologies, and indicators that banks and investors can use to assess lending and investment opportunities linked to circular activities. The two governments also committed to improving understanding of how circular economy initiatives are currently financed and identifying opportunities to increase capital flows into the sector. In addition, both countries will collaborate internationally to support the development of circular finance standards, working alongside existing initiatives including the World Business Council for Sustainable Development's Global Circularity Protocol for Business, the United Nations Environment Programme Finance Initiative's Circular Economy Guidelines and the International Finance Corporation's Harmonized Circular Economy Finance Guidelines. The declaration recognises the financial sector as a critical enabler of the transition to more sustainable business models, with banks and investors expected to play an increasingly important role in helping companies scale circular production systems. The UK and Dutch governments also pledged to hold regular high-level consultations with financial institutions and industry stakeholders to monitor progress and identify further measures that could encourage investment.

UK flavour house I.T.S has created a dedicated Health and Wellness division, with the appointment of two new senior hires. I.T.S said the move reflects its continued investment into one of its fastest-growing business areas. The company develops natural flavour solutions for various product applications across sports and active nutrition, healthy ageing and other functional wellness segments. Mark Nicholson joins as head of performance, Health & Wellness, while Paschalina Papadogkona joins as senior performance, Health & Wellness innovation specialist. Nicholson brings more than 30 years of experience in the sports and performance nutrition sector, with a track record of building partnerships with major global brands in the sector. His knowledge spans functional F&B categories including sports nutrition; vitamins, minerals and supplements; botanicals; and nutraceuticals. Meanwhile, Paschalina brings more than 15 years of experience in new product development and innovation. She has led the successful development and launch of a range of products across sports nutrition, wellness and functional food in the UK and Europe. Mike Bagshaw, owner and founder of I.T.S, said: “Health and wellness has become one of the fastest-growing parts of our business as brands continue to innovate in sports nutrition, functional foods and better-for-you products, with flavours being a key component”. “Our customers are looking for a flavour partner that combines technical expertise with creativity along with commercial understanding, and that's exactly what Paschalina and Mark bring to the team.” I.T.S is investing over £10 million into the development of an 8.2-acre site near Hungerford, which will allow for more than 20 times more production capacity across liquid and powdered flavours than its existing site in Newbury. The facility will also enable scalable production of extracts and compounds, with potential for future extensions as the business expands. These moves form part of a broader expansion of I.T.S’ business, with the company reporting growth of around 35% year-over-year. It announced a major expansion plan in early 2026, aiming to build one of the UK’s largest natural flavour manufacturing sites.

Old El Paso is expanding its Mexican-inspired meal portfolio with the launch of five new products and a reformulated crunchy taco range, as the brand looks to capitalise on growing consumer demand for taco-based meal occasions. The latest additions include three new taco kits and two cooking sauces, alongside improvements to the brand's existing crunchy taco shells, which have been redesigned to deliver enhanced flavour and texture. Leading the launches is the Smoky BBQ Crunchy Taco Kit, which introduces Old El Paso's smoky barbecue flavour to hard-shell tacos for the first time. The range is also being expanded with the Street Vibes Birria Taco Kit, inspired by the increasingly popular Mexican street food trend, and the Sweet Paprika & Garlic Soft Taco Kit, developed to offer a milder flavour profile for family meals. The brand has also introduced Chipotle Taco Cooking Sauce and Fajita Cooking Sauce, designed to provide quick meal solutions by allowing consumers to prepare Mexican-inspired dishes with added protein and vegetables. Alongside the new products, Old El Paso has reformulated its crunchy taco shells using whole corn kernels and a traditional nixtamalisation process to create a lighter, crispier texture with enhanced corn flavour. The upgraded shells are being rolled out across the Crunchy Taco Shells 12-pack, Crunchy Taco Shells Family Pack, Sweet Paprika & Garlic Crunchy Taco Kit and Stand 'N Stuff Taco Kit. The launches come as tacos continue to gain momentum within the UK grocery market. According to NielsenIQ data cited by the company, Mexican food sales have increased by 17% year on year, while online consumer searches for tacos have risen by 261%, making tacos the fastest-growing meal centre within the UK World Foods category. Nicole Whelan, head of brand for Old El Paso and Green Giant UKI, said: "Consumers are looking for quick and convenient meals at home, but they still want great taste and customisable dishes that can please the whole household. Tacos sit at the heart of this demand, which is why we're expanding our range with bold new flavours and easy meal solutions that deliver even better flavour and crunch." In addition to the national launches, Old El Paso is introducing several Tesco-exclusive products, including a Smoky Chipotle Fajita Kit, Smoky Chipotle Seasoning Mix and Smoky & Spicy Chipotle Tortilla Chips. The company is also expanding its free-from offering with new large gluten-free tortilla wraps made from tapioca, corn and quinoa. The campaign aims to reinforce Old El Paso's position in the UK Mexican meal kit category while encouraging consumers to recreate restaurant-inspired dining experiences at home.

Glow25 has entered into a strategic partnership with German dairy group Ehrmann to launch Glow To Go Coffee, a ready-to-drink coffee beverage with added collagen. The product will launch on 3 August 2026 in Caramel and Caffè Latte flavours. Glow To Go Coffee contains 15g of bovine collagen hydrolysate per 250ml glass bottle, alongside biotin, niacin and selenium. The drink also contains 25mg of caffeine per 100ml and will be positioned within the ready-to-drink coffee and functional beverages segment. Glow25 said the launch combines its experience in the collagen category with Ehrmann’s product development, production and retail distribution capabilities. The company claims to be Germany’s leading collagen brand, with a 32% market share in the 'Skin, Hair & Nails' dietary supplements category and more than 2.5 million customers across the DACH region, the Netherlands and France. Ehrmann, one of Europe’s largest dairy groups, has more than 100 years of product experience and expects turnover of around €1.2 billion in 2025. Through subsidiaries including Saliter, the company has expertise in functional milk-based beverages and ready-to-drink formats. Steven Mattwig, CEO of Glow25, said: “With Glow To Go Coffee, we're combining an established everyday product with an active ingredient that our customers already know from their daily ritual. Ehrmann brings the necessary production and sales expertise to the table. Together, we can create functional beverages on a scale that we couldn't achieve alone.” Kurt Hardt, board member for sales and marketing at Ehrmann, added: “Glow25 has proven how to build a category and inspire a community. Its digital expertise and brand strength perfectly complement our retail reach. We look forward to developing products together that offer consumers real added value.” The partnership is planned as a multi-year collaboration, with both companies already working on further products. Additional launches are expected to include more ready-to-drink collagen formats and complementary products, with further details set to follow in the coming quarters. Glow To Go Coffee will be available across grocery retailers including REWE, Edeka and Kaufland, drugstores including Budni and Müller, as well as on Amazon and through Glow25’s online shop.

Brainr has secured a €1.5 million investment from Portugal Ventures, extending its seed funding round as the company looks to scale its AI-powered operating system for meat processors across international markets. The investment follows Brainr's €11 million seed round, announced in September 2025, and will support the company’s commercial expansion across Europe. Based in Leiria, Portugal, Brainr has developed a cloud-native Meat Factory Operating System designed to help meat processors manage production, planning, quality, traceability, warehouse operations and operational intelligence from a single platform. The company said its system is currently used by manufacturers responsible for more than 65% of Portugal’s poultry production. It is also being deployed by meat processors in several European markets. Paulo Gaspar, CEO of Brainr, previously told FoodBev that the challenges the company addresses in Portugal – fragmented systems, paper-based processes and compliance complexity – “are universal,” adding that the company was already in discussions with producers in Spain, France and other markets. Read our interview with Gaspar here. According to Brainr, its platform manages more than €1.3 billion in annual food production, supporting processors with yield improvement, waste reduction, traceability and real-time digitisation of factory operations. Gaspar said: “We're no longer proving that this technology works. We're proving that it scales. Over the last year we've gone from leading the Portuguese market to deploying our platform with some of Europe's most demanding meat processors.” He added: “Welcoming Portugal Ventures gives us additional firepower to accelerate that expansion and continue building the AI operating system the global meat industry has been missing.”

Carlsberg Group has entered into an agreement with Sapporo Breweries, forming a major joint venture across Southeast Asia and Hong Kong, and partnership in the UK. The joint venture builds on Carlsberg and Sapporo’s existing relationship, having collaborated on the sale of Sapporo Premium Beer in Malaysia, Hong Kong and Singapore since 2024. It will include Carlsberg’s existing operations in these regions, as well as in Laos, Vietnam and Cambodia, and includes long-term exclusive rights to produce and distribute Sapporo Premium Beer in these markets. Additionally, Sapporo will grant Carlsberg the licence to produce and distribute Sapporo Premium Beer in the UK and Myanmar on long-term agreements. The breweries will also explore opportunities to introduce the brand to other European and Asian markets. Carlsberg will hold a 75% stake in the JV, and retain full operational control of the markets. It will receive a cash consideration of $643 million from Sapporo, which will hold a 25% stake. Carlsberg said it plans to use the cash consideration to repay debt and for general corporate purposes. Sapporo Premium Beer is described as ‘highly complementary” to Carlsberg’s brand portfolio in the JV markets, known for its Japanese provenance and premium brand positioning. Jacob Aarup-Andersen, Carlsberg Group’s CEO, said: “The new joint venture and long-term strategic partnership add Sapporo’s premium Japanese brand to Carlsberg’s strong portfolio of local and international brands and route-to-market capabilities in Southeast Asia and Hong Kong, enabling us to accelerate our growth ambitions in these important markets”. Hiroshi Tokimatsu, Sapporo Breweries' CEO, commented: “By combining the strong brand equity we have built with Sapporo Premium Beer and the Carlsberg Group’s outstanding business platform across Asia and Europe, we aim to deliver even more premium and attractive experiences to customers around the world”. “This partnership represents a significant milestone in our international business strategy, and we're confident and encouraged to move forwards together as trusted partners.” Completion of the transaction remains subject to regulatory approvals and customary closing conditions.