PepsiCo has appointed Mihaela Hristea as general manager of East Balkans, following the promotion of Radu Berevoescu to general manager of East Europe. Hristea joined PepsiCo in 2023 as senior marketing manager for Beverages Romania. She was then appointed as organised trade sales director, East Balkans, where she led the commercial strategy for the entire regional portfolio. Mihaela Hristea During this time, Hristea strengthened relationships with retail partners and is credited in playing a key role in PepsiCo’s brand transformation in Romania. She also initiated partnerships with cultural platforms in the country, contributing to increasing the relevance of PepsiCo’s beverages among younger consumers. Hristea brings more than 20 years of experience in the FMCG industry, in regional and cross-functional roles including in marketing, finance and commercial operations. She will be part of the leadership team led by Berevoescu. Commenting on her appointment, she said: “I am taking on this role in a symbolic year for Pepsi in Romania. Six decades of relevance reflect the strength of a product that has remained relevant across generations of consumers and stand as proof of a solid business foundation built by a strong and motivated team.” In his new role as general manager of East Europe, Berevoescu will report to Silviu Popovici, CEO of Europe, Middle East and Africa. He will oversee operations across 20 markets and territories in Eastern Europe, prioritising driving sustainable growth, accelerating portfolio transformation and building high-performing, resilient teams. Radu Berevoescu Berevoescu, who has been with PepsiCo for more than 16 years, began his career with the company in Finance. He spent 11 years overseeing financial strategies across 30 countries, later becoming chief financial officer for PepsiCo East Balkans. In 2021, he was appointed organised trade director, and then as general manager of East Balkans in 2023. During his tenure, PepsiCo invested more than $148 million in modernising manufacturing plants and expanding production capacity. Berevoescu commented: “East Balkans is a strong organisation, supported by an outstanding team that has consistently delivered results in an ever-changing environment”. “I am confident that Mihaela will continue this direction with the same ambition and results-oriented mindset. For me, this new role represents an opportunity to contribute to PepsiCo's growth in Eastern Europe and to build on the experience I have gained while working with teams throughout the region’s 20 markets and territories.”

Tim Foster As energy costs remain volatile and sustainability expectations intensify, food and drink manufacturers are being forced to rethink how they manage power. Tim Foster, director of energy for business at Conrad Energy, explores why the traditional 'fix and forget' approach to energy procurement is no longer fit for purpose and how businesses can instead use smarter, data-driven strategies to cut costs, reduce carbon emissions and build long-term resilience. Energy has long been treated as an unavoidable overhead cost for food and drink manufacturers, typically managed through fixed-price contracts and revisited only when renewal approaches. But in today’s market, that 'fix and forget' approach is rapidly becoming outdated. The sector is uniquely exposed to energy volatility. From refrigeration and cold storage to processing, bottling and packaging, energy consumption is both intensive and continuous. Even small fluctuations in electricity prices can have a material impact on margins. Simultaneously, businesses face mounting pressure to decarbonise, driven by retailer requirements, investor scrutiny and ESG commitments. Scope 2 emissions reporting is becoming standard practice, while supply chain transparency is increasingly expected by both regulators and consumers. The challenge, then, is no longer simply securing supply at a competitive rate – but rather managing energy as a dynamic, strategic input that underpins both profitability and sustainability. This is all the more important now with energy prices subject to such volatility, with the World Bank forecasting a 24% surge in prices this year due to the conflict in the Middle East. The limits of fixed energy strategies For many businesses, fixed-price contracts have long been the default approach. They offer predictability and simplicity, and a set unit rate over a defined period, typically one to three years. In volatile markets, that certainty can be appealing. However, this model comes with clear limitations. By locking in a price, businesses lose the ability to respond to market movements. When wholesale prices fall, they cannot take advantage. When operational demands shift, the procurement strategy remains static. Reinforcing a passive mindset, energy becomes something that is 'bought and forgotten,' rather than actively managed. Without visibility into when and how energy is consumed, opportunities for optimisation are often missed. In a market that is increasingly shaped by real-time dynamics, this lack of responsiveness can come at a cost. From passive procurement to active optimisation A growing number of food and drink businesses are now rethinking this approach – adopting a more active, integrated strategy; one that combines purchasing, consumption and sustainability objectives. At the centre of this shift is data. Half-hourly metering, real-time monitoring and advanced analytics provide a far more granular understanding of energy use. Businesses can see not just how much energy they consume, but when they consume it and the cost. This visibility enables a move from passive procurement to active optimisation. Rather than simply buying energy at a fixed rate, businesses can begin to align their consumption with market conditions, adjusting usage patterns to take advantage of lower prices and lower carbon intensity. Why granularity matters Granular energy data is particularly valuable in the food and drink sector, where operational processes often have some degree of flexibility. While certain processes must run continuously, others, such as cleaning cycles, batch production stages, or pre-cooling, can often be scheduled with greater precision. By identifying peak demand periods and understanding wholesale price signals, businesses can shift non-critical loads to times when electricity is cheaper. Increasingly, these periods also coincide with higher levels of renewable generation, meaning they are lower in carbon intensity. For example, a manufacturer might adjust refrigeration cycles to avoid peak evening demand, or schedule energy-intensive processes during periods of high generation, delivering meaningful savings over time. The principle is simple: use the right energy at the right time. But achieving it requires the visibility and flexibility that traditional procurement models do not provide. Power purchase agreements: More than a sustainability badge Power purchase agreements (PPAs) are becoming an increasingly important tool for food and drink businesses looking to address both cost and carbon. By securing electricity directly from renewable generators, PPAs offer long-term price stability while supporting the development of new clean energy capacity. For brands with strong consumer-facing sustainability commitments, PPAs also provide a credible, transparent route to reducing Scope 2 emissions. They can strengthen relationships with retailers and enhance brand value in a market where environmental credentials are under growing scrutiny. To maximise value, PPAs need to be integrated into a broader energy strategy, such as one that considers flexibility, demand patterns and complementary procurement approaches to ensure that energy use and generation are aligned with as high a degree of matching as possible. Aligning cost and carbon One of the most important developments in the energy landscape is the increasing alignment between cost and carbon. Historically, businesses often faced a trade-off: lower-cost energy options were not always the most sustainable, and vice versa. Today, that relationship is changing. Periods of high renewable generation, such as windy nights or sunny afternoons, tend to correspond with lower wholesale prices: shifting consumption to these periods can reduce both costs and emissions. By embedding flexibility into operations and aligning procurement strategies accordingly, food and drink businesses can turn sustainability from a requirement into a competitive advantage. Taking the first steps The first step to moving beyond 'fix and forget' is visibility. Access to detailed, half-hourly consumption data and the tools needed to interpret it is the foundation of optimisation. The second is a review of procurement strategy, moving away from fixed contracts towards flexible or blended approaches. The third is operational, identifying where flexibility exists within processes, and how they can be time -shifted to periods when energy is cheaper. Finally, partnerships matter. Navigating energy markets, structuring PPAs and integrating on-site assets requires specialist expertise. Working with providers who can bring these elements together into a cohesive strategy is critical. A strategic opportunity Energy has become a strategic lever for transformation. Food and drink businesses that embrace data-driven, flexible approaches will be better positioned to control costs, reduce emissions and build resilience in an increasingly complex market.

Plant-based electrolyte brand Cure Hydration has expanded its hydration mix portfolio with the launch of a new Raspberry flavour, as it continues to capitalise on growing consumer demand for clean-label functional beverages. The latest addition joins the brand's range of science-backed hydration mixes and is positioned as a berry-forward option for summer, delivering functional hydration without added sugar. Made with plant-based ingredients including coconut water powder, pink Himalayan salt, lemon juice powder, monk fruit extract and organic stevia extract, the new Raspberry variety is formulated using the World Health Organization's Oral Rehydration Solution (ORS) protocol to support efficient hydration and fluid absorption. According to the company, the flavour offers a jammy, juicy berry profile while maintaining the brand's focus on clean ingredients and functional performance. The Raspberry hydration mix is available in 14-count and 28-count pouches, priced at $23.99 and $42.38, respectively. The product is available through the brand's direct-to-consumer website, Amazon and retailers nationwide. The launch follows Cure Hydration's recent expansion into Target stores across the US and forms part of the company's broader strategy to accelerate product innovation and retail distribution. The brand said additional flavour launches and retail expansion announcements are planned throughout July and August. The introduction of Raspberry reflects continued momentum within the functional hydration category, where consumers are increasingly seeking electrolyte products formulated with recognisable ingredients, low sugar content and science-backed health credentials.

Tyson Foods has expanded its Tyson Chicken Cups range with the launch of three new flavours, Garlic & Herb, BBQ and Harissa, as the company continues to build its presence in the growing convenient, high-protein snack category. The latest additions follow a strong debut for the product line, which was recently recognised as a Product of the Year winner in the Protein Snack category. The award was based on a survey of 40,000 consumers conducted by Kantar and reflects rising demand for convenient, protein-rich food options. The new flavours were developed in response to evolving consumer preferences, with Tyson Foods aiming to offer products that combine convenience, nutrition, affordability and taste. According to consumer insights from Datassential, Garlic & Herb has broad appeal, with 83% of consumers saying they like or love the flavour profile. Purchase intent is particularly high among Millennials and Gen Z, with 84% expressing interest. The BBQ variety taps into a familiar flavour profile, with 80% of consumers reporting positive sentiment. Among younger consumers, favourability rises to 81%, highlighting continued demand for classic smoky barbecue flavours. Meanwhile, Harissa introduces a globally inspired option designed to appeal to consumers seeking bolder taste experiences. Tyson Foods said the flavour aligns with emerging quick-service restaurant trends, with the harissa flavour profile projected to grow by 14% over the next four years. The fully cooked chicken cups are ready to eat after heating, offering a convenient solution for consumers looking for quick, high-protein meal or snack options. The new Garlic & Herb, BBQ and Harissa Tyson Chicken Cups are now available at select retailers across the US.

James Taylor has stepped down as chief executive of BrewDog, little more than a year after taking on the role and just months after overseeing the brewer’s acquisition by US consumer packaged goods company Tilray Brands. Taylor, who joined BrewDog as chief financial officer in November 2023 before becoming CEO at the start of 2025, has left the business with immediate effect. The move follows BrewDog’s £33 million sale to Tilray earlier this year, which saw the US-based cannabis and functional food and drink specialist acquire the brewer's operations across the world. Under the new structure, the business no longer requires a standalone chief executive, with leadership responsibilities integrated into Tilray’s international operations. Lauren Carrol, BreDog’s chief commercial officer, will continue to oversee the brand’s day-to-day operations, reporting to the president of international at Tilray Brands. A BrewDog spokesperson said: “James successfully led BrewDog through its ownership transition. We thank him for his contributions and wish him every success in the future.” During his tenure, Taylor guided the business through a significant restructuring programme before completing the sale to Tilray. The acquisition came after BrewDog appointed advisory firm AlixPartners to explore strategic options following a prolonged period of financial challenges. Founded in 2007, BrewDog has grown into one of the UK’s best-known craft beer producers with a portfolio spanning premium craft beers and low- and no-alcohol brands led by its flagship Punk IPA. Tilray said the acquisition forms part of its strategy to build a $500 million global craft beer and beverage platform. The company expects the deal to contribute approximately $200 million in annual net revenue while supporting its international expansion into new markets.

The AmericaPack Summit 2026 will take place on 5 to 6 October 2026 at the Park Hyatt Aviara Resort, Golf Club & Spa, San Diego, California, bringing together senior FMCG packaging leaders and innovative solution providers for a high-value, invitation only forum. The summit connects packaging executives with the strategies, technologies and partnerships shaping the future of packaging across North America. As organisations navigate increasing pressure from regulation, cost volatility and shifting consumer expectations, the event will focus on building resilient, compliant and future ready packaging systems. Key areas of discussion include supply chain resilience, regulatory readiness, circularity and recovery, material innovation and the role of consumer behaviour in shaping packaging strategy. The programme will also explore how packaging design, sustainability and functionality can work together to strengthen brand positioning in competitive markets. The AmericaPack Summit provides a curated platform where FMCG packaging executives can evaluate suppliers, benchmark strategies and form strategic partnerships. Through tailored one to one meetings and peer discussions, attendees gain practical insights to support decision making and long term packaging transformation. Why attend Alongside expert led sessions, the AmericaPack Summit 2026 offers a curated environment built for meaningful engagement. Through scheduled one to one meetings, peer discussions and practical case studies, attendees will gain actionable insight into packaging innovation, operational performance and sustainable strategy. With participation limited to maintain a focused and relevant environment, the summit provides FMCG packaging leaders with the opportunity to exchange ideas, evaluate solutions and build valuable partnerships. For executives seeking practical insight and real business connections, the AmericaPack Summit 2026 stands out as a key packaging industry event. For more information or participation details, visit the official summit page here, or contact Kyriakos Xenophontos at kyriakosx@marcusevanscy.com.

Lactalis Germany is investing approximately €50 million to significantly expand production capacity at its Neuburg dairy facility in Bavaria, reinforcing its position in Germany's fresh dairy market and supporting long-term growth plans. The expansion project, centred at Neuburger Milchwerke, a key production site within Lactalis Germany's manufacturing network, will involve the construction of a new single-storey production building spanning approximately 5.5 hectares. The new facility is scheduled to begin operations in August/September 2026 and will substantially increase the site's manufacturing capabilities. By 2030, the expanded plant is expected to produce approximately 40,000 metric tonnes of quark and 104,000 metric tonnes of whey annually. Overall, the site's annual production volume is projected to reach around 308,000 metric tonnes, supported by a total raw material input of approximately 314,000 metric tonnes. Production will operate on a continuous three-shift, seven-day-a-week schedule, creating approximately 70 new jobs at the facility. The investment underscores Lactalis Germany's commitment to expanding its fresh dairy operations and strengthens the Neuburg site's role as one of the company's high-capacity production hubs. Lactalis Germany generated €1.3 billion in turnover in 2025, placing it among the top 10 dairy companies in Germany. The company collects approximately 792 million litres of milk annually from 1,391 dairy farmers and employs around 1,300 people across six production sites nationwide. The Neuburg expansion is expected to support the company's continued growth strategy while increasing capacity to meet demand across its core fresh dairy product portfolio.

Huel has expanded its range of ready-to-drink Daily Greens carbonated beverages with two new flavour additions, Strawberry Lemonade and Pink Grapefruit. The new drinks feature bold, ‘fruit-forward’ flavours, developed with an aim of enhancing the balance of sweetness and offering a more refreshing flavour experience for consumers. Available via Huel’s website with additional retail roll-out to follow over the summer, the new flavours join the brand’s existing RTD Daily Greens portfolio – which already includes Apple, Cucumber & Mint; Peach & Hibiscus; and Blueberry, Lemon & Thyme variants. The Daily Greens RTD range was introduced in 2025 following the success of the brand's Daily Greens powder line, with the expansion tapping into demand for convenience and on-the-go consumption. Like the existing products in the range, the new flavoured drinks each contain a blend of 42 vitamins, minerals and ‘superfoods,’ adaptogens, 4g of dietary fibre and just 1g of sugar per can. The RTD drink also provides electrolytes, catering to functional hydration trends, while its blend of antioxidants and vitamins is designed to support cognitive function, immunity and gut health, and steady energy.

Dairy processor Synlait Milk has finalised documentation for a NZD 320 million (approx. £137.6 million) bank refinancing package alongside a replacement NZD 130 million (approx. £55.7 million) shareholder loan from major shareholder Bright Dairy International Investment Limited. The refinancing introduces a new banking syndicate comprising nine lenders, including ANZ Bank, HSBC, Bank of China and China Construction Bank, replacing Synlait's existing financing arrangements. The new funding package consists of a NZD 15 million (£6.42 million) secured overdraft facility, NZD 146 million (£62.55 million) in seasonal working capital facilities, NZD 119 million (£50.97 million) in secured term loans, a NZD 15 million revolving NZD/CNH facility and a NZD 25 million (£10.7 million) NZD/CNH term loan. The facilities remain subject to customary conditions precedent and are expected to become effective by 30 June 2026. The refinancing establishes a new covenant framework designed to support Synlait's turnaround while maintaining financial discipline. Key requirements include a net senior leverage ratio of 3.0 times from June 2027, minimum working capital and interest cover ratios, quarterly EBITDA milestones and shareholders' funds of more than NZD 450 million (£192.68 million). Several of the facilities mature in June 2027, with lenders holding options to extend them by an additional three months. The seasonal working capital facilities will reduce in size during 2027, stepping down from NZD 146 million to NZD 86 million in March, before reducing further to NZD 26 million in June as the company continues to lower its reliance on short-term funding. Alongside the refinancing, Synlait has executed documentation for a replacement NZD 130 million shareholder loan with major shareholder Bright Dairy International Investment Limited. The new loan replaces the existing shareholder financing, with repayment of the previous facility and drawdown of the replacement loan expected in early July following completion of the bank refinancing. The refinancing and revised shareholder loan represent another step in Synlait's efforts to stabilise its balance sheet after a challenging period for the New Zealand dairy processor. With a refreshed capital structure, the company is seeking to improve financial flexibility while maintaining investment in its manufacturing operations and customer partnerships across the dairy ingredients and nutrition sectors.

Jason's Sourdough is expanding its bakery portfolio with the launch of Crumpet Thins. Rolling out in Morrisons from 15 July, the new product has been developed to offer shoppers a lighter, crispier alternative to traditional crumpets while creating additional eating occasions across breakfast, brunch, lunch and snacking. Made using the brand's signature slow fermentation process, Jason's Sourdough Crumpet Thins contain just four ingredients – flour, water, salt and fermented wheat flour – delivering a crisp, golden texture when toasted while retaining the distinctive flavour profile associated with sourdough. The new SKU will retail at an RRP of £2.00 for an eight-pack. The launch follows the success of Jason's Proper Sourdough Crumpets, which have secured listings across Tesco, Morrisons, Ocado and Waitrose since their launch, reflecting increasing demand for premium sourdough products beyond the traditional bread category. Jason Geary, master baker at Jason's Sourdough, said: "We've always believed in doing the classics right. After the success of our original Proper Sourdough Crumpets, Crumpet Thins felt like a natural next step. We've focused on creating something that gives you that satisfying crunch, with the same deep, authentic sourdough flavour people love. They are lighter, more versatile and perfect for snacking, while still crafted with the quality and care that defines what we do." The launch forms part of the brand's wider strategy to extend sourdough into new bakery formats while capitalising on growing shopper interest in premium everyday staples. Produced by family-owned bakery Geary's, which has more than 100 years of baking heritage, every Jason's Sourdough product is made using a traditional slow fermentation process and the brand's signature sourdough starter.

More than 300 companies across Germany’s beverage sector have signed a joint open letter opposing the German government’s planned introduction of a sugar tax on drinks. The signatory companies – spanning from breweries and bottling companies to soft drinks, juice and water producers – include Coca-Cola, Red Bull, Capri Sun and Carlsberg among others. In the letter, the companies support the position of the German Association of Non-Alcoholic Beverages (WAFG), the Association of German Mineral Water Producers (VDM), the Association of the German Fruit Juice Industry (VDF), the German Brewers Association (DBB) and the Private Breweries Association of Germany. This position asserts that the federal government and Bundestag's planned sugar tax, proposed for implementation in 2028, would significantly impact businesses across the sector as well as end consumers. In particular, the letter raises concerns about the burden on small and medium-sized enterprises, including family-owned local businesses. With economic instability already taking its toll on businesses in the form of rising energy, logistics, packaging and raw material costs, the letter emphasises that introducing an additional levy would bring consequences for the industry, further adding to the strain. The signatories note that it would also disproportionately affect low-income households and reduce consumer purchasing power, with food prices already soaring and placing significant financial burden on families. Additionally, companies have raised concerns over the effectiveness of such regulations with regards to its intended health objectives. The letter highlights a lack of ‘robust evidence’ that a sugar levy is effective in solving ‘complex societal challenges’ relating to obesity and diet-linked diseases,’ pointing instead to structural financial problems facing Germany’s statutory health insurance system. The companies expressed concerns over following a similar model to the UK, where a soft drinks levy was introduced in 2018, claiming that there is no tangible evidence of a meaningful contribution toward public health. Instead, signatories emphasised that official monitoring shows the sugar content of soft drinks has already decreased by approximately 15% since 2018, attributing this figure to voluntary reformulation and product innovation efforts across the sector. They argue that introducing a sugar tax would undermine this approach, which they describe as successful. The authors conclude that during challenging times, businesses require reliability and support rather than “new burdens," urging policymakers to reconsider the proposed legislation.

Chef-founded sparkling water brand Yew has expanded its portfolio with what it says is the UK's first pickle-flavoured sparkling water, launching exclusively through Planet Organic and its direct-to-consumer website before a wider grocery debut on Ocado. Available from 1 July, Yew Pickle blends sparkling water with briny dill pickle, fresh cucumber notes and a tangy finish. Like the rest of the range, the new SKU contains zero sugar, zero sweeteners, zero calories and no artificial ingredients. The launch reflects growing consumer interest in bold, savoury-inspired flavours and follows the brand's food-led approach to product development. Co-founded by chef Jesse Jenkins, also known as Another Day in Paradise (A.D.I.P.), and Francesca Zampi, Yew positions itself as a premium alternative to traditional soft drinks and alcohol, combining sparkling water with natural flavour profiles inspired by ingredients more commonly found in the kitchen than the drinks aisle. Jesse Jenkins, co-founder of Yew, said: "Pickle works so well in the kitchen because it cuts through richness, lifts a dish and makes you want another bite. We wanted to capture that in a can and create something clean yet surprising and completely delicious." Yew launched in September 2024 and says it has since secured distribution in more than 2,000 retail and hospitality outlets. Alongside the new Pickle flavour, its range includes Pink Rhubarb, Green Apple and Yuzu Grapefruit. The pickle variant will be available exclusively at Planet Organic stores and yewdrink.com before Yew's full range launches on Ocado in August. The online retailer will serve as the brand's exclusive grocery partner for six months. Lauren Dobinson, buying manager at Ocado Retail, said: "We're delighted to be launching Yew on Ocado.com and introducing our customers to a sparkling water brand with a distinctive, food-led point of view on flavour. We've seen growing curiosity around bold and unexpected tastes, and Yew brings something genuinely fresh to the category." Francesca Zampi, co-founder of Yew, added: "Ocado customers are curious, quality-driven and love discovering new food and drink experiences, so it feels like a very natural home for Yew. We're excited to be launching our full range on Ocado and to have them as our exclusive grocery partner as we continue to grow the brand." Yew Pickle Sparkling Water is available from 1 July at an RRP of £1.69 per 330ml can.