Finnish food company Apetit has agreed to sell the biosteam plant serving its Kantvik vegetable oil milling facility to energy solutions provider Adven, as the two companies expand their long-standing partnership through a new long-term energy supply agreement. The transaction is expected to be completed at the beginning of 2027, after which Adven will assume responsibility for operating the Kirkkonummi-based plant and managing any future investments. The biosteam plant, which was commissioned in 2021, supplies the steam energy required for Apetit's vegetable oil milling operations. Vegetable oil milling is the most energy-intensive stage of the production process, making a reliable and efficient steam supply critical to plant operations. The agreement builds on an existing relationship between the two companies, with Adven having supplied energy to Apetit's Säkylä production site since 2022. Juha Elo, SVP for Industrial Energy Solutions at Adven, said: "We have been supplying energy to Apetit's Säkylä plant since 2022, and we are pleased to deepen our partnership in Kantvik as well. Apetit plays a significant role in the Finnish food industry, and it is important to us to help strengthen domestic food production and Finland's self-sufficiency through sustainable and reliable energy solutions." For Apetit, the divestment allows the company to sharpen its focus on its core food business while retaining access to long-term energy services. Timo Huttunen, director of Apetit's Oilseed Products business, said: "We are pleased with the solution in which a competent operator focused on energy both acquires and takes responsibility for the biosteam plant of the oilseed milling plant. This enables us to focus our resources even more strongly on our core business." The biomass-powered facility primarily uses domestic wood chips as fuel but is also capable of utilising agricultural side streams generated during production, including straw and seed screening fractions delivered with oilseed supplies. The approach supports resource efficiency while providing a renewable source of steam for the milling process. The deal reflects a broader trend across the food manufacturing sector, with processors increasingly partnering with specialist energy providers to improve operational efficiency, reduce capital commitments and support decarbonisation goals without compromising production reliability.

Nestlé has revealed it will remove all artificial food colourings from its entire portfolio worldwide by the end of the year. According to Reuters, Nestlé’s technology chief Stefan Palzer told its reporters this week that the food and beverage giant will cut synthetic colours from all of its products globally – a significant step beyond its previous commitment to do the same across its US portfolio. A spokesperson for Nestlé confirmed to FoodBev that, as part of a long-term effort, the company expects to close the remaining small gap – a handful of products in various markets – within the next six months. The company has already undergone smaller reformulation efforts within specific categories and markets – it removed all artificial colours from its confectionery portfolio in the UK back in 2012. Nestlé made the commitment to eliminate FD&C colours from products sold across its US food and beverage business in 2025, confirming last month that it had completed the removal process. These major milestones form part of a broader reformulation trend across the F&B industry, with consumers paying more attention to artificial ingredients amid growing awareness of ‘ultra-processed foods’ and clean-label trends. The US, in particular, has seen a growing number of major multinational manufacturers committing to removing artificial colours as the regulatory landscape evolves – companies in the States have been under mounting pressure from policymakers in recent years, with Health and Human Services Secretary Robert F. Kennedy Jr pushing for the removal of artificial dyes and other additives. Other major food players are making similar commitments across their US portfolios, including Kraft Heinz and General Mills. However, the decision to expand this commitment worldwide is a significant, industry-first move from a major multinational player like Nestlé, underscoring the global scale of demand for natural ingredients and synthetic additive-free formulations. The US Food and Drug Administration (FDA) has said it will eliminate all petroleum-based dyes from the US food supply chain, with several dyes already banned, and new, natural colour alternatives being authorised. The moves come as concerns have been raised about health impacts of artificial colours, with some research studies suggesting potential links between certain dyes and health conditions such as ADHD and diabetes. The synthetic colourant Red 3 was banned in the US in early 2025 following two studies that linked the dye to cancer in laboratory rats – though the FDA acknowledged that exposure levels for humans are typically significantly lower than those that cause the effects shown in rats.

Blue Ocean Closures, a Swedish company that develops fibre-based closures and packaging components, has unveiled its latest innovation: Paper-Plug, an integrated fibre-based opening system. The concept aims to unlock new opportunities for convenient, low-cost and low-carbon packaging across food applications such as dry and frozen foods, ingredients and health supplements. It can also be used in personal care and home care applications. Setting the solution apart from traditional closure approaches, which usually rely on tear openings or separate plastic fitments, Paper-Plug integrates directly into paperboard packaging structures. Its opening and dispensing concept combines a fibre internal screw closure with a direct interface to carton and corrugated board structures. This integrated design aims to pave the way for ‘highly functional’ renewable packaging solutions, while maintaining cost efficiency and convenience. While previous packaging formats have often relied on glass, metal or plastic, this new solution creates opportunities for new product architectures, Blue Ocean Closures said. The solution has been crafted using the company’s forming technology, developed to produce advanced fibre components with low energy consumption and at industrial speed. It can be used across premium carton and hybrid board formats, reducing dependency on fossil fuel-derived materials and unlocking opportunities for differentiation and branding. The closure is also compatible with existing paperboard converting approaches, with safe integration of barrier opportunities where necessary. Staffan Andersson, CTO at Blue Ocean Closures, said: “Paper packaging has historically been strong in surfaces and structure but limited in functionality wherever advanced opening, dispensing and reclosure features were needed. With Paper-Plug, we want to expand what paper packaging can become.” “We believe this opens a completely new design space where sustainability, convenience and economics increasingly reinforce each other rather than compete.”

Ingredion and Tate & Lyle’s boards have today (8 June 2026) announced an agreement on the terms of an all-cash £2.7 billion acquisition offer put forward by Ingredion. The transaction, subject to approval by Tate & Lyle’s shareholders, implies a total enterprise value of approximately £3.7 billion ($5 billion). Tate & Lyle shareholders will receive 595p in cash per share, representing a premium of nearly 59% to Tate & Lyle’s closing price on 13 May 2026. The proposal was first announced last month, with Tate & Lyle confirming the discussions following several 'earlier approaches' from Ingredion. The deal would bring together two F&B industry powerhouses with complementary portfolios to create a scaled, global speciality ingredients provider. The companies aim to better address evolving consumer needs by building a wider platform that combines both business’ strengths, technical expertise and international supply networks. In particular, the acquisition of Tate & Lyle will broaden Ingredion’s portfolio across texturants, sugar reduction and fortification, adding complementary capabilities in multi-ingredient systems and recipe development. Completion of the acquisition is expected in the second half of 2027. Tate & Lyle’s board of directors said it will unanimously recommend shareholders vote in favour of the deal. Jim Zallie, chairman, president and CEO of Ingredion, said: “Combining Ingredion and Tate & Lyle’s complementary portfolios establishes a global leader in ingredient solutions with the innovation expertise and geographic reach that will help create the future of food”. “The combined business will be better positioned to serve customers’ needs for the development of great-tasting, healthier and affordable food products that consumers demand. This compelling combination will create exciting new possibilities for employees and generate significant value for all stakeholders.” David Hearn, chair of Tate & Lyle, commented: “Over the last few years, Tate & Lyle has been successfully repositioned as a leading global specialty food and beverage solutions business aligned to growing consumer demand for healthier, more nutritious and sustainable food and drink.” “I would like to recognise the exceptional contribution of the team at Tate & Lyle for their talent, insight and commitment which has been a key driver of this transformation and the business we have built. Looking forward, we believe the next chapter with Ingredion will create a business with even greater potential, greater scale, and increased investment in innovation in support of customers.”

Very Lazy is expanding its range of ready-to-use cooking ingredients with the launch of Chopped Onion, as the brand looks to capitalise on growing consumer demand for convenient meal preparation solutions. The new 195g product will roll out to Tesco stores nationwide from 7 July, adding to existing distribution through Morrisons and Ocado. The launch represents a significant expansion for the brand within the core cooking ingredients category. Designed to eliminate the need for peeling and chopping onions, the new product features Very Lazy's Quick Fry technology, allowing the chopped onion to cook in under a minute directly from the jar. The launch comes as the UK market for wet herbs and spices continues to expand. According to Circana data for the 52 weeks to 16 May 2026, the category has grown by 50% over the past five years to reach a value of £57 million. Very Lazy said it accounted for 45% of category growth over the past year, with brand sales now exceeding £15 million. Kate Sayers, marketing and innovation director at Very Lazy, said: "Very Lazy Chopped Onion delivers all the flavour without the hassle, making it easier than ever for shoppers to cook from scratch. As demand for convenient ingredient solutions continues to grow, we're focused on creating products that remove barriers in the kitchen whilst still delivering great flavour and cooking confidence." The launch reflects broader consumer interest in products that reduce preparation time without replacing home cooking. Independent consumer research commissioned in 2024 found that 65% of UK shoppers are willing to use shortcuts when preparing meals, highlighting continued demand for convenience-led ingredient solutions. Alongside the new onion product, Very Lazy is also expanding distribution of its Roasted Garlic Paste and Italian Herb Paste through Morrisons and Ocado as it broadens its portfolio of ready-to-use flavour ingredients. The Very Lazy range is positioned as a collection of cooking shortcuts that help consumers prepare meals more quickly while maintaining flavour and consistency, targeting shoppers seeking convenient alternatives to preparing fresh herbs, spices and aromatics from scratch. The new Chopped Onion carries a recommended retail price of £2.00, while Roasted Garlic Paste (70g) and Italian Herb Paste (65g) are both priced at £1.90. Very Lazy is part of The English Provender Company and is the UK's largest brand in the wet herbs and spices category.

As climate instability, geopolitical tensions and price volatility expose the weaknesses of global food supply chains, clean food technologies are moving further into focus. Jim Mellon, investor and executive chairman of Agronomics, a venture capital firm focused on cellular agriculture and precision fermentation, explores how precision fermentation, cell cultivation and gene-editing could help strengthen food security and build a more resilient production system. Jim Mellon The global food system has been built on two simple assumptions: first, that nature's resources, such as land, water and fuel, are limitless, cheap and infinitely resilient; and second, that global trade networks will continue to move freely according to supply and demand. But in recent years this assumption has been proved incorrect. Climate change is making weather patterns more erratic, disrupting planting cycles, reducing herd numbers and impacting yields. Geopolitical tensions and trade disputes are disrupting supplies of inputs such as fertilisers and energy, raising costs and constraining production. The fragility of these long, complex supply chains makes clear that a system built for efficiency is not optimised for resilience. Food prices show how this is playing out. The FAO Food Price Index rose for three consecutive months, hitting 130.7 points in April 2026, while in the UK, the Food and Drink Federation has revised its food inflation forecast to at least 9% by the end of 2026. In the US, beef prices have shot up 75% since 2020. These rises aren't a blip, and analysis now suggests that food price shocks drive up prices indefinitely, meaning they don't come back down. Governments and organisations across the food supply chain are now seeking solutions that can strengthen domestic food production, reduce price volatility and improve security. Food security is being reframed, no longer simply about producing enough calories globally, but about ensuring reliable, stable and accessible supply at a national level, even under stress. The good news is that new technologies are emerging which can drastically bolster food production. Technology as a resilience strategy Next-generation food technologies, an industry I call clean food, are gaining renewed attention. Precision fermentation, for example, allows specific ingredients, such as proteins, fats and enzymes, to be produced using microorganisms in controlled environments. This approach decouples production from agricultural land, weather conditions and many of the volatile inputs associated with traditional farming. Similarly, cell cultivation enables the production of animal or other food proteins directly from cells, bypassing the need for large-scale livestock farming. And gene-editing technologies offer the potential to develop crops that are more resilient to drought, pests and changing climatic conditions, improving yield stability in uncertain environments. The common thread across these innovations is control. By shifting production into tightly managed systems, variability can be reduced, inputs can be optimised and output can be made more predictable. In a world where uncertainty is increasing, predictability itself becomes a strategic asset. From sustainability to security For many years, the primary argument for clean food centred on sustainability: reducing emissions, conserving land and water, and limiting biodiversity loss. However, a second equally compelling argument is now coming to the fore: security of supply. Producing key ingredients through precision fermentation or cultivation enables localisation of production. Facilities can be situated closer to demand centres, reducing reliance on global logistics networks and exposure to cross-border disruption. In practical terms, this means that countries facing land constraints, water scarcity or volatile import dependencies can begin to produce more of what they consume within their own borders, and with greater consistency. This is particularly relevant for ingredients that sit at the heart of many processed foods, such as oils and proteins, where even minor disruptions can have significant downstream effects on availability and price. Scaling a new production model The technologies themselves are no longer theoretical. Companies are already producing and, in some cases, commercially selling products derived from precision fermentation, gene-editing and cell cultivation. From dairy proteins and egg alternatives to speciality fats and oils, and non-browning bananas, the pipeline of products is expanding rapidly. This momentum is also being reflected in capital flows. Recent investments in companies such as Tropic, which is developing more resilient crops through gene-editing; Meatly, a producer of cultivated meat for pets; and Clean Food Group, which focuses on precision-fermented alternatives to palm oil, point to renewed investor confidence in the sector. These funding rounds underscore a broader recognition that clean food technologies are transitioning from speculative innovation to commercially viable infrastructure, attracting both strategic and institutional capital. The primary hurdle to widespread adoption remains cost. However, this is changing. Cost of production is declining as processes improve and production scales. At the same time, the comparative cost of conventional agriculture is becoming more volatile, driven by rising input prices, environmental constraints and regulatory pressures. This convergence is accelerating the transition. What might once have been viewed as a premium, niche category is increasingly becoming competitive, particularly when the value of resilience and supply stability is taken into account. Regulatory frameworks are evolving, public funding for research is increasing, and there is a growing recognition that these technologies should be treated as critical infrastructure, rather than experimental science. Complementing, not replacing, agriculture This is not about displacing traditional farming. Rather, it is about rebalancing the system. By moving the most resource-intensive and vulnerable aspects of food production into controlled environments, pressure on land and ecosystems can be reduced. This creates space for farmers to transition towards more sustainable, regenerative and higher-value forms of agriculture. In such a model, agriculture becomes more resilient by being less stretched. It can focus on quality, diversity and environmental stewardship, rather than being driven solely by volume and efficiency. A strategic inflection point The drivers of change, climate instability, geopolitical risk, supply chain fragility are unlikely to reverse. If anything, they are intensifying. The response to these pressures will define the future of the global food system. Continuing with the current model, absorbing shocks as they arise, is no longer sufficient. A more proactive approach is required, one that embraces innovations in clean food; like gene-editing, precision fermentation and cell-cultivation. By truly utilising the breakthroughs we are seeing the UK will finally be able to develop core food chain resilience. Clean food technologies offer a credible pathway forward. They provide the means to produce essential foods with greater reliability, fewer inputs and reduced exposure to external shocks. Those who recognise food security as both a risk and an opportunity, and act accordingly, will be best positioned to navigate what comes next.

GEA has relocated its Application and Technology Center (ATC) for New Food and Biotechnology to Sarstedt, Germany, aiming to help food and biotechnology companies scale precision fermentation and cell cultivation processes. The engineering and technology group has relocated the centre from Hildesheim, where it has been operating since 2023, to its established engineering site in Sarstedt, Lower Saxony. The move is intended to bring pilot-scale biotechnology capabilities closer to GEA's existing expertise in beverage processing, liquid dairy and process engineering. Backed by a €4 million investment, the transition includes the conversion and fitting out of an existing facility, with around 240 employees now based at the Sarstedt site following the relocation. The ATC enables companies developing alternative proteins and other biotechnology-derived ingredients to validate production processes before committing to commercial-scale manufacturing. Pilot facilities include bioreactors ranging from 50 to 500 litres, integrated with media preparation, separation, filtration, hygienic process design and automation systems. GEA said the centre is designed to bridge one of the biggest challenges facing the biotechnology sector: translating promising laboratory results into commercially viable industrial processes. Klaus Stojentin, CEO of GEA's nutrition plant engineering division, said: "New Food and biotechnology need places where you can find out whether a promising process can actually become a viable industrial application. In Sarstedt, we bring pilot infrastructure and engineering expertise under one roof. That gives our customers a stronger basis for their next decision." While precision fermentation and cell cultivation have gained attention for their role in producing alternative proteins, GEA noted that the technologies also have applications across a broader range of food ingredients. Biotechnological production methods can be used to manufacture enzymes, amino acids, vitamins, flavours and other functional ingredients for the food, feed and healthcare industries. The company said the centre will allow customers to evaluate process stability, product quality and production economics at pilot scale before progressing to contract manufacturing or investing in full-scale production facilities. Frederieke Reiners, vice president new food & biotech at GEA, said: "A good lab result creates interest. A solid process creates confidence. Sometimes the most valuable outcome of a test run is a clear no – because a process isn't stable enough yet, or the cost structure simply doesn't hold up. Learning that early can save a company a lot of time and capital." The opening comes as the commercialisation of precision fermentation and cultivated food technologies continues to progress more slowly than many early market forecasts predicted. Challenges around financing, regulatory approvals, production costs and manufacturing scale remain significant barriers for many companies seeking to bring new products to market. GEA said its focus is on providing the engineering infrastructure needed to support industrial biotechnology, rather than replacing conventional food production. Instead, the company sees fermentation-based manufacturing as a complementary production pathway for specific ingredients, particularly where supply chain resilience, climate pressures or raw material constraints are driving demand for alternative production methods. The company also pointed to growing political support for industrial biotechnology in Germany, where the federal government has identified precision fermentation as a strategic technology. GEA said continued investment in pilot infrastructure, alongside predictable regulation and collaboration across the value chain, will be critical to accelerating commercial deployment. Industry partners attending the opening included the Biotechnology Fermentation Factory (BFF) in the Netherlands, which is developing open-access food-grade pilot facilities, and Finnish food technology company Solar Foods, which is producing its fermentation-derived protein Solein at industrial demonstration scale. By integrating biotechnology pilot operations with its established engineering teams in Sarstedt, GEA aims to provide customers with support throughout the product development journey, from early process validation through to the design and implementation of commercial production plants.

Campbell Soup Company-owned brand Pace has expanded its Trailblazer Series with the launch of Balsamic Strawberry Jalapeño Salsa, a new flavour designed to tap into growing demand for more adventurous salsa varieties. The new salsa combines balsamic vinegar, strawberry and jalapeño, bringing together sweet, savoury and spicy flavour notes. It is positioned for use as a dip, topping or entertaining option during the summer season. The product joins the Pace Trailblazer Series, a line focused on more unexpected salsa pairings aimed at attracting younger millennial consumers to the category. According to Mintel data cited by the brand, 41% of consumers are buying more adventurous salsa flavours, while 36% are seeking more unusual flavour combinations, such as strawberry and balsamic. Pace also pointed to consumer interest in balsamic and strawberry, at 68% and 71% respectively, as supporting factors behind the launch. Pace Trailblazer Balsamic Strawberry Jalapeño Salsa is available now nationwide in the US for a suggested retail price of $3.69.

The US has declined to renew the US-Mexico-Canada Agreement (USMCA) in its current form, setting the stage for further negotiations with Canada and Mexico over the future of the North American trade pact. The Office of the United States Trade Representative (USTR) said representatives from the three countries met virtually on 1 July 2026 for the agreement’s first joint review, as required under the terms of USMCA. Following the meeting, US Trade Representative Jamieson Greer said the US had not agreed to renew the agreement in its current form. “As a result, the USMCA is not renewed,” Greer said in a statement. However, USTR said the agreement remains in force while the US continues discussions with Mexico and Canada, either until the issues are resolved or the agreement is terminated. The Trump administration said it wants to address what it described as shortcomings in the agreement, as well as US trade deficits with Canada and Mexico. USTR also said the US is due to meet Mexico during the week of 20 July for a third round of bilateral negotiations linked to the USMCA review. USMCA, which replaced NAFTA and entered into force in 2020, governs trade between the US, Mexico and Canada across sectors including agriculture, food, manufacturing, services and supply chains. The decision not to renew the agreement without changes has drawn support from several agricultural, manufacturing and business groups, as well as lawmakers from both parties. The National Milk Producers Federation and the US Dairy Export Council said that “getting USMCA right matters enormously” to the dairy sector, noting that Mexico and Canada account for more than 40% of US dairy exports by value. The groups said they supported US government efforts to address unresolved trade challenges and called for “focused, intensive work” by all three countries to resolve them. They added that a stronger and durable USMCA would be important for the long-term prosperity of dairy producers and exporters across North America. R-CALF USA CEO Bill Bullard said pursuing separate trade agreements with Canada and Mexico could provide an opportunity to address what the organisation views as long-standing weaknesses in both NAFTA and USMCA. He said those issues had contributed to the contraction of the US cattle industry. The Consumer Brands Association said the review process gives the Trump administration an opportunity to take a more ambitious approach with Mexico and Canada, while supporting North American competitiveness and US manufacturing. Several Republican lawmakers also backed the administration’s decision. Senator Pete Ricketts said Mexico and Canada are Nebraska’s two largest export markets and that existing trade relationships should be maintained, but added that issues in the current agreement need to be resolved. House Ways and Means Committee chairman Jason Smith said Mexico and Canada had not fully upheld their commitments under the agreement. He cited concerns including Canada’s treatment of US dairy farmers and Mexico’s policies affecting US investors in sectors such as energy. Representative Adrian Smith said the decision should be seen as an opportunity to strengthen enforcement rather than a termination of the agreement. Representative Claudia Tenney also said she supported USMCA but argued that concerns around Canada’s treatment of US wineries, dairy farmers and fruit and vegetable producers should be addressed before renewal. Some Democratic lawmakers have also called for changes to the pact. Representative Rosa DeLauro said USMCA had failed American workers, arguing that trade deficits with Mexico and Canada had increased and that imports had put pressure on sectors including autos, steel and aerospace. Representative Chris Deluzio said USMCA had included loopholes that benefited manufacturing in Mexico while weakening US factory towns. He said any future agreement should include stronger pro-worker reforms. The joint review now moves USMCA into a new phase of negotiations, with agriculture, manufacturing, market access, enforcement and supply chains expected to remain central issues in talks between the three countries.

Lactalis Australia has been fined AUD $59,400 (approx. $41,000) in penalties by the country’s competition regulator, after allegedly making misleading claims in the labelling of two of its milk products. The Australian Competition and Consumer Commission (ACCC) alleges that the dairy group’s Golden North ‘Country Fresh’ 2L milk and Ferguson Valley ‘WA Dairy Fresh’ 2L milk products were labelled as fresh milk, despite both containing ‘substantial’ amounts of powdered reconstituted ingredients. The regulator carried out a broader investigation into Australia’s milk processing industry, gathering information on the products of several major dairy companies and retailers. While it found that processors and retailers largely label fresh milk products accurately, Lactalis was found to have added significant amounts of reconstituted skim milk and lactose to its Golden North ‘Country Fresh’ 2L milk. It also was found to have added substantial amounts of reconstituted lactose to its Ferguson Valley ‘WA Dairy Fresh’ 2L milk. Mick Keogh, deputy chair of the ACCC, said: “Consumers should be able to trust product labels as accurate descriptions of the products they are buying, particularly for everyday groceries such as milk”. “We were very concerned that prominent ‘fresh’ claims on these products may have been misleading, as consumers would not expect fresh milk to contain substantial amounts of powdered, reconstituted ingredients.” He added that all businesses across the food processing industry should be aware of the importance of labelling food truthfully and accurately, risking “serious consequences” if they make misleading claims. Owned by the multinational Lactalis Group, Lactalis Australia produces a variety of dairy products across its portfolio of brands. These include Pauls, Harvey Fresh, Oak, Vaalia and Ice Break. The ACCC, responsible for ensuring fair trading and product safety across Australia, issues infringement notices when it has ‘reasonable grounds’ to believe a company has breached consumer law provisions. The payment of penalties does not equate to an admission of contravention of the Australian Consumer Law. Lactalis was fined $950,000 by the ACCC in 2022 for breaching the Dairy Code of Conduct by failing to meet some of its 2020-21 milk season obligations.

Somerset artisan cheesemaker White Lake Cheese has expanded its portfolio with the launch of four new cheeses, as consumer demand continues to grow for premium, seasonal and internationally inspired dairy products. The new additions, Persian Gold, English Pecorino Fresco, Tuppence and Glastonbrie, have been developed for summer occasions including salads, grazing boards and outdoor dining, with each cheese drawing inspiration from traditional cheesemaking styles from around the world. Founded by third-generation farmer Roger Longman, White Lake Cheese said the range reflects changing consumer preferences for lighter flavours and versatile cheeses suited to seasonal menus. Leading the launch is Persian Gold, a fresh lactic cheese made from Jersey cow's milk and presented in a jar of rapeseed oil infused with garlic, basil and marjoram, with thyme and peppercorns. Inspired by flavours from Southwest Asia, the cheese is designed for use in salads, starters and sharing dishes. Ahead of its commercial launch, Persian Gold secured a Gold medal at the British & Irish Cheese Awards and two Silver medals at the Artisan Cheese Awards. White Lake has also introduced English Pecorino Fresco, a semi-hard sheep's milk cheese inspired by the Italian classic. Matured for three months, the cheese is intended to deliver the nutty, savoury characteristics associated with Pecorino while maintaining a creamy texture. Completing the range is Tuppence, a small-format goat's cheese inspired by the French Crottin style. The cheese can be enjoyed young, when it offers fresh, citrus notes, or matured further to develop a firmer texture and more savoury flavours. Tuppence has already received industry recognition, winning Gold at the Artisan Cheese Awards and Bronze at the International Cheese & Dairy Awards. The fourth addition, Glastonbrie, is a Brie-style cheese made with Jersey cow's milk. Produced near the Glastonbury Festival site in Somerset, the cheese features a white rind and creamy interior, with flavour notes including mushroom, malt, strawberries and pear. It was awarded Bronze in the cow's milk category at the 2026 British & Irish Cheese Awards. The launches continue White Lake Cheese's strategy of combining traditional cheesemaking techniques with international influences to develop distinctive products for the premium artisan market. Founded in 2004, the Somerset producer manufactures a broad portfolio of goat's, sheep's and cow's milk cheeses from its purpose-built dairy at Bagborough Farm. The business sources milk from its own herd of French Alpine goats alongside locally produced sheep's and cow's milk. In recent years, White Lake has also invested in expanding its production facilities while incorporating renewable energy technologies, including solar panels and a biomass boiler fuelled with locally sourced woodland material, to support more sustainable operations. The four new cheeses became available to retail customers from 29 June, with the company targeting specialist cheese retailers, delicatessens and foodservice customers looking to capitalise on demand for premium seasonal cheeses. Top image: ©Charlotte Tolhurst Photography / White Lake Cheese

Global ingredient solutions provider Solina has acquired Denver-based Epicurean Butter, strengthening its position in dairy-based flavour innovation and expanding its capabilities across the US food manufacturing, foodservice and retail sectors. Financial terms of the transaction were not disclosed. Epicurean Butter specialises in the development and manufacture of flavoured compound butters and customised dairy-based flavour solutions for food manufacturers, foodservice operators and retailers. The company has built its reputation on rapid product development and customised flavour systems designed to help customers deliver consistent, restaurant-quality taste across a range of applications. The acquisition enhances Solina's portfolio by adding expertise in dairy innovation, flavour development and agile product innovation. Compound butters, made by blending butter with ingredients such as herbs, spices and cheeses, have become an increasingly popular format for manufacturers and operators seeking convenient, ready-to-use flavour solutions. Michael Marks, regional CEO of Solina USA, said: "Epicurean brings exactly that combination of culinary creativity, technical expertise and entrepreneurial spirit, expanding our capabilities in dairy and unlocking new opportunities to support our customers across the US market." The deal is expected to broaden Solina's culinary innovation platform by combining Epicurean Butter's dairy expertise with Solina's wider portfolio of culinary and beverage solutions. The company said the combined business will be better positioned to support product development across retail, foodservice and food manufacturing through an expanded range of customised solutions. Anthony Francheterre, CEO of Solina, said: "Epicurean represents exactly the kind of business we look for: entrepreneurial, customer-focused and driven by innovation. We will expand what we can create for our customers while supporting the continued growth of both organisations." Following the acquisition, Epicurean Butter will continue to operate from its Denver, Colorado, manufacturing facility, which will serve as Solina USA's centre of excellence for butter and dairy innovation. CEO Stephen Owens and the existing leadership team will remain with the business. Owens said joining Solina would enable Epicurean Butter to accelerate its growth while continuing to focus on innovation and customer collaboration. "Our mission has always been to help customers make everything taste better, effortlessly," Owens said. "We have a passion for bringing exceptional flavour to life through innovation, speed and close collaboration, and Solina shares those same values. Together, we see tremendous opportunities for our people, our customers and the future of the business." The acquisition is the latest move by Solina to strengthen its North American footprint and expand its capabilities in value-added ingredient solutions. Globally, the company employs more than 5,000 people across more than 50 production sites and operates R&D centres in 21 countries, serving customers in more than 75 markets.