A Bunge-owned oilseed processing facility in Dnipro, Ukraine, has been damaged in a Russian attack, Reuters reported. The facility was struck on 10 September, according to local officials. Minister of Foreign Affairs of Ukraine, Andrij Sybiha, said in a statement: "Russia once again struck a civilian sunflower oil production facility in Dnipro, owned by the American agribusiness giant Bunge. At least two people were killed, and the plant sustained serious damage." Speaking to Reuters, a Bunge spokesperson said: “As a result of the morning attacks in Dnipro on September 10, a section of our Dnipro facility was impacted. No employees were injured. We will continue to monitor and assess the situation.” The incident is the latest in a series of attacks affecting Ukraine’s oilseed processing and vegetable oil infrastructure. It is the second time the Bunge facility has been caught up in the violence, according to the reporting. Ukraine plays a major role in the global sunflower oil market. Prior to the war, the country was the world's largest exporter of sunflower oil, shipping between 5 million and 6 million tonnes annually. The Dnipro facility is one of Ukraine’s five largest oilseed processing plants, with capacity to process approximately 1,600 tonnes of oilseeds per day.

The European Commission has this week unveiled its Communication on a new Strategic Approach to Research and Innovation for agriculture, forestry, rural areas and food systems. Published on 8 September, the document brings together two closely related frameworks to guide future research, innovation, deployment and uptake across the agri-food sector. It aims to strengthen the innovation ecosystem across agri-food with an emphasis on stakeholders’ challenges and needs, and on the delivery of on-the-ground impact through collaborative initiatives between end users, researchers and businesses. The strategy also aims to support start-ups, scale-ups and SMEs in bringing new innovations to market and moving faster from lab-scale to commercial deployment. The two frameworks are AgRI 2040, focusing on agriculture, forestry and rural areas, and Food 2040, covering food systems including fisheries and aquaculture. Six areas of action have been identified within the Food 2040 framework: place-based food systems; healthy and sustainable diets; resource efficiency and zero pollution in food systems; food environments and consumer empowerment; scaling innovations, business models and fair food systems solutions; and aquatic food. The frameworks are guided by six shared priorities: competitiveness, start-ups and scale-ups; food security, resilience and preparedness; natural resources and circularity; food and feed safety, nutrition and health; fairness; and global cooperation. Governance, technologies, and territories and communities are identified as common enablers. EU food security and resilience is emphasised significantly throughout the food systems strategy. It emphasises the need to reduce dependencies on imports and fill in vulnerability gaps by strengthening domestic production of certain ingredients, such as vitamins, amino acids and enzymes. The approach highlights the need to diversify protein supply, and mentions advanced fermentation technologies, using organisms like yeasts, algae and bacteria, as a key area targeted for investment. It calls for greater investment into open-access biomanufacturing infrastructure, as well as into technological solutions that can further support scale-up, such as AI and automation. The strategy states that more financial support is required to help start-ups in this space overcome the ‘second valley of death,’ where companies struggle to move their innovations into industrial scale-up phase due to lack of capacity and infrastructure. Additionally, it proposes a more integrated approach to research and innovation across nutrition, health and food safety, highlighting microbiome science as a promising area of focus, while food chain integrity is flagged as a priority with regards to ensuring traceability and transparency, and preventing/detecting food fraud. The focus on food environment proposes research into the environments that shape consumer eating behaviours, including food availability, affordability, accessibility, labelling, packaging, and the transport, distribution and marketing of food, as well as the role of social media in influencing consumer perceptions of food. Meanwhile, resource efficiency, food waste and reducing pollution are highlighted as key components of food chain sustainability amid ongoing efforts to decouple food production from fossil fuels. This emphasis spans across areas such as decarbonising food processing, reducing reliance on petrochemical-based packaging and protecting biodiversity. To strengthen farmers’ position in the value chain, the food systems strategy addresses support for fair distribution across food systems with benefits for farmers and rural communities. It emphasises on-farm and local food processing and improved governance of rural food systems while reinforcing urban-rural linkages, as well as investment into digitalisation and decarbonisation initiatives and EU quality schemes, including organic production and geographical indications. Christophe Hansen, Commissioner for Agriculture and Food, said: “Research and innovation can make a real difference to how we farm and manage our rural areas: from crops that can better withstand drought and extreme temperatures, to faster ways of detecting plant diseases, more sustainable crop protection and digital tools for smarter use of resources like water”. “Our task is to make sure these ideas do not stay in the laboratory, but are tested, adapted to local conditions and turned into practical solutions that can be used and scaled up. In this way, research can have a real impact on the ground, helping farmers and foresters respond to new challenges and build a more competitive, resilient and sustainable agri-food sector.” Further efforts will be discussed at the EU AgRI 2040 Conference, taking place in Brussels on 24-25 September. Hansen will open the conference, which brings together key stakeholders from across the agri-food and research community to contribute to shaping future priorities. Alternative protein industry non-profit The Good Food Institute welcomed the strategy’s ‘promising’ references to diversifying protein supply and scaling up fermentation capacity. However, it called for more ‘concrete’ commitment to funding the alt-protein research needed to achieve the aims set out in the strategy, which is expected to guide food research financing decisions under the EU’s Horizon Europe programme from 2028-2034. In particular, GFI noted that the strategy falls short of including renewed support for dedicated research pathways to improve the taste, texture and price of plant-based, cultivated and fermentation-derived foods – despite an accompanying evidence review of the current Food 2030 agenda that acknowledged the success of such research. Alessandro Gardino, policy officer at GFI Europe, said: “While it’s great to see a renewed focus on scaling up Europe’s fermentation manufacturing capacity, the lack of dedicated research to improve the taste and price of alternative proteins is a missed opportunity, particularly as the Commission has acknowledged their benefits in its own evidence review”. “Europe’s alternative protein researchers also need support to address the remaining scientific challenges around taste, texture and price, so these foods can help to realise the EU’s ambitions for a more resilient, sustainable and healthy food system.”

Rancho La Gloria is tapping into two of the season’s biggest drinks trends with the launch of a limited-edition Pumpkin Spice Espresso Martini. The 14.9% ABV ready-to-drink cocktail combines espresso and coffee flavours with pumpkin spice in an agave wine-based format, bringing together the familiar autumnal flavour profile with the growing popularity of the espresso martini. Available in Rancho La Gloria’s signature 1.5-litre party-size bottle, the seasonal product is designed for occasions including holiday entertaining. The brand says the ready-to-pour format is intended to simplify serving espresso martinis for groups. Ashley Akolade, brand director at Rancho La Gloria, said: “Every fall, America loses its mind over pumpkin spice. We figured it deserved a martini. Our Pumpkin Spice Espresso Martini is essentially the Pumpkin Spice Latte’s fun older sister – rich, indulgent, 14.9% ABV and ready for a party.” The launch brings together the pumpkin spice flavour trend and espresso martini occasion in a single RTD product. Its flavour profile is built around bold coffee and espresso notes alongside warming pumpkin spice, with the brand positioning the drink as a decadent option for autumn and post-dinner occasions. The 1.5-litre format also differentiates the product from single-serve RTD cocktails, with Rancho La Gloria targeting consumers looking for a convenient option when entertaining a group. The Pumpkin Spice Espresso Martini joins the brand’s wider portfolio of ready-to-drink cocktails in bottled and canned formats. Rancho La Gloria describes itself as the original creator of an agave wine-based margarita and has subsequently expanded into premium RTD cocktails. The seasonal product is available for a limited time at select retailers nationwide in the US, while supplies last, with an MSRP of $15.99.

Lesaffre subsidiary LIS by Lesaffre is investing in new drying capacity and processing technology at its Strasbourg facility in France. The company, which specialises in drying services for ingredient manufacturers, has integrated the Lesaffre Culinary Strasbourg facility into its operations and installed new fluidised-bed drying equipment. The investment adds to LIS by Lesaffre’s existing drying infrastructure and is designed to give the business greater flexibility in serving both internal and external customers. LIS has more than 60 years’ experience in spray drying and provides processing services for food, nutraceutical, pharmaceutical and cosmetic ingredients. Its capabilities range from laboratory-scale product development and testing through to industrial production, alongside services including liquid formulation, powder blending and contract packaging. The integration of the Strasbourg site expands LIS by Lesaffre’s geographic reach in Europe while bringing additional drying capacity into its network. Existing equipment at the facility includes a box dryer with a capacity of approximately 4,000 tonnes per year. Alongside the additional capacity, LIS has invested in a new fluidised-bed (FB) system, which the company describes as multifunctional technology capable of supporting several powder-processing applications. These include intensive granulation to improve powder dispersibility, flowability and compressibility; coating to protect active ingredients; co-drying to enable precise dosing of a compound onto a carrier; and over-drying to adjust moisture content. Franck Auger, general manager of LIS by Lesaffre, said: “These investments not only enable us to expand our production capacity, but above all to gain unique technological agility." Auger added that the expanded capabilities would allow the company to offer a broader range of services and customised solutions for innovative applications and support its entry into new markets. The Strasbourg investment comes as LIS positions itself to serve a wider range of ingredient-processing requirements. The company operates production sites in France and Poland and describes itself as a European partner for drying services across the human and animal food, nutraceutical, cosmetic and pharmaceutical markets. LIS is part of Lesaffre, the global fermentation specialist, which reports €3.2 billion in revenue and employs 11,700 people across its operations worldwide.

Leon Grocery has expanded its portfolio of microwaveable pouch meals with the addition of a new Red Thai-Style Lentil Curry, now available at Sainsbury’s and Ocado. The NPD combines lentils with creamy coconut, green beans and edamame, aiming to deliver aromatic Thai red curry-inspired flavours in a convenient, quick meal offering. It contains 11g of plant-based protein and 9g of fibre per serving, designed to provide a ‘satisfying and nutritionally balanced’ option for busy consumers. According to Leon Grocery, the curry – which carries a ‘two-chilli’ spice rating – offers a ‘warming yet approachable’ kick, balanced by the richness of coconut cream and fresh green vegetables. It is 100% plant-based and can be enjoyed with rice, flatbreads or additional vegetables for a versatile lunch or dinner option. The launch builds on Leon Grocery’s existing range of microwaveable meals, which includes Keralan Lentil & Chickpea Curry, Brazilian Black Beans, Golden Lentil Dhal and Katsu Curry Beans. Miriam Rose, head of grocery at Leon, said: “We want to make it as easy as possible for people to enjoy food that is full of flavour and packed with plants, even when they are short on time”.

Singapore deep-tech company N&E Innovations has raised A$2.4 million (approx.$1.73 million) in Series A funding as it prepares to expand its food waste and antimicrobial technology across international markets. The round was led by Australian agrifood investment firm Tundra Capital, with Singapore government-owned deep-tech investor SGInnovate, the Radical Fund, Archipelago VC and SG7 Group also participating. Existing investors Cercano, SEEDS Capital, Elev8 Capital and Qian Hu Corporation have continued their support. At the centre of N&E's technology is ViKANG99, a patented antimicrobial ingredient produced by extracting naturally occurring compounds from agricultural by-products, including discarded cashew nut husks. According to the company, the resulting food-grade ingredient can be applied directly to fresh produce or incorporated into food packaging, including cling film. It can be used in cleaning and hygiene products. N&E says the technology can help fresh produce last up to four times longer, potentially reducing food waste across storage, transport, retail and foodservice. Founded in 2020 by biomedical scientist Didi Gan, N&E developed the technology around the idea of treating agricultural waste as a resources rather than simply something to be discarded. Its patented process breaks down agricultural by-products at a molecular level to extract active antimicrobial compounds, which are subsequently refined into a food-grade ingredient. One of the company’s first commercial applications is the Orange Wrap, which N&E describes as the world’s first antibacterial cling wrap. Unlike conventional cling film, which primarily acts as a physical barrier around food, The Orange Wrap incorporates ViKANG99 into the material, enabling it to actively inhibit bacterial growth and help food remain fresh for longer. Founder Gan, said: “Food waste is usually seen as something we need to get rid of. We see it as a resource. We can take something like a discarded cashew nut husk, extract the compounds that naturally fight microbes and turn them into an ingredient that can help protect food.” N&E is also moving into agricultural applications, with its Post-Harvest Wash and Post-Harvest Guard systems due to launch later this year. The systems are designed to apply ViKANG99 directly to fruit and vegetables after harvest, suppressing mould and microbial growth during storage, transport and retail. The company positions the technology as a natural alternative to conventional post-harvest treatments such as chlorine and wax. The Series A funding will support commercialisation of ViKANG99 across three core areas: antimicrobial food packaging, plant-based cleaning and post-harvest agriculture. It will also fund international expansion, regulatory programmes and team growth.

Chilean AI food-tech company NotCo has confirmed it has sold its operations in Brazil to local investment firm Ferrara, owner of a portfolio of natural food brands in Brazil and the US. NotCo, headquartered in Santiago, uses machine learning technology – specifically, its proprietary AI platform ‘Guiseppe’ – to develop product and ingredient innovations for its own food brands as well as other F&B companies as a global B2B formulation partner. The company has operated in Brazil for the past six years. The acquisition by Ferrara is described by the food-tech player as an ‘important milestone,’ with NotCo sharing in a statement on LinkedIn: “This marks the beginning of a new stage that will accelerate the expansion and scale of NotCo's brand and innovation throughout Brazil, enhanced by a great distribution capacity at a national and international level, knowledge of the local market and synergies with its businesses”. FoodBev Media has reached out to NotCo to confirm whether the company’s workforce in Brazil will be transferred under the deal, and if not, how many jobs will be lost as a result of the transaction. Meanwhile, Chilean news outlet Diario Financiero has reported that NotCo has closed its Mexican business after being unable to secure a buyer. NotCo declined to confirm or comment further on these reports. Founded in 2016, NotCo was established with an aim of developing vegan alternatives to traditionally animal-derived food products. It was originally founded as a plant-based consumer brand and has since shifted its focus to becoming a broader, AI-led platform that works collaboratively with industry partners to accelerate R&D processes and product development initiatives in plant-based and beyond. © The Kraft Heinz Not Company The company has since launched more than 100 products and has more than 24 patents, continuing to develop products for its own brands as well as in partnership with F&B industry leaders. In 2022, it began a joint venture with Kraft Heinz, named The Kraft Heinz Not Company. Other notable industry partners include Barry Callebaut, which teamed up with NotCo to explore the use of AI in chocolate development, and The Magnum Ice Cream Company, aiming to reformulate its products with a focus on healthier indulgence, supported by NotCo’s AI tech. Top image: © NotCo

Müller is expanding its yogurt portfolio with a new range of branded collaborations designed to bring three established treat brands into its popular Corner format. Launching in September, the new range has been developed with Mondelēz International’s Oreo brand and Pladis’ McVitie’s Jaffa Cakes and Flipz brands, reimagining the familiar products as Müller Corner yogurts. The launch brings three new branded flavour concepts to the yogurt aisle, combining the established appeal of Müller Corner with well-known confectionery and snack brands. Müller says the range responds to consumer interest in familiar brands being introduced in new formats, while creating additional purchase occasions within the yogurt category. The new products will initially be available in single pots at an RRP of 90p, with four-pack formats, priced at an RRP of £3, set to follow later in September. Richard Williams, CEO of Müller yogurt & desserts, said: “By partnering with Mondelēz and Pladis, we've combined the strength of Oreo, McVitie's Jaffa Cakes and Flipz with the appeal of Müller Corner to create something new for the yogurt aisle." Müller says the launch is designed to create new reasons for consumers to purchase yogurt and help retailers generate incremental growth in the category. The company cites Kantar data showing Müller Corner as the UK’s most-loved yogurt brand, while Circana data indicates that Corner yogurts delivered 3% RSV growth over the 12 weeks to 11 July 2026. The collaboration forms part of Müller’s wider ambition to offer products across different consumption occasions, from treat-led products through to healthier options.

Santoshi Muriki Vision-based AI inspection systems are moving onto food manufacturing lines faster than the protocols to validate them. Santoshi Muriki, a food safety and quality assurance manager overseeing supplier compliance across a national wholesale grocery network, argues that if AI is doing the job of a critical control point, it needs to be validated like one. The fact that metal detectors, X-rays and checkweighers are on critical control points today, for example, is because we spent years proving their reliability with repeated validated challenges and under regulatory scrutiny, before we would trust them to tell whether something passed or failed. Now that cameras – the vision systems connected with a machine learning brain that detect contaminants, packaging errors and deformed products on the fly – are taking a somewhat similar, or even faster, route onto a few manufacturing lines, most of us are missing a crucial part of the conversation that all other CCP technologies had to address: namely, with the verifiable data a regulator wants to see, how do we know they will do exactly what they are supposed to do? Why 'it worked in the demo' isn't validation A sales demo of a piece of equipment cannot substitute for a validation study. In a demo, we use good lighting, a restricted set of fault samples and a line that runs at a constant speed. Production is none of those. In production, you see a variable product orientation. In production, the line speed may fluctuate during product changeover. The container reflects light at different angles depending on humidity and the static on the package. Even the light itself can drift during a shift as sensor covers accumulate dust, and even as conditions in the plant shift seasonally. A validated CCP technology must demonstrably perform across the range of actual operating conditions for the equipment – not the range at which it successfully performed during a sales pitch. For a metal detector, this is to challenge test against certified test pieces for every product size and density. The equivalent for AI vision is not yet universally defined but has the same requirements. The validated vision technology requires a library of defect types and defect severities and is challenged multiple times across a range of actual line speeds, actual light levels, and actual product presentations, resulting in demonstrable detection and false-reject rates across the various specified conditions. It cannot be a single number taken from a training database. The black box problem The conventional CCP technologies are predominantly deterministic: your metal detector either detects a perturbation in its electromagnetic field above a fixed, provable threshold, or it doesn’t. The threshold can be verified, logged and audited to a known value. A machine learning system’s boundary, on the other hand, can morph in ways that can be almost impossible to characterise completely, let alone communicate to auditors row by row to verify operation. This leads to a real-world validation challenge beyond a messaging one – when your AI system flags – or doesn’t flag – a fault, a food safety team needs to be able to justify their position based on documented performance of that model against test cases with established defect status, a proposition complicated by a vendor’s disinclination to disclose the 'black box' technology, and the customer’s frequent inability to inspect that box’s inner workings. Model drift is a new category of deviation Traditional inspection equipment fails in familiar, physical ways: a dirty sensor, an out-of-calibration trigger point, a component failure captured on a preventive maintenance log. An AI model fails more invisibly. If the product simply changes its look to some minor degree with the introduction of a new ingredient from a supplier, a seasonal redesign to the packaging, or with the different line conditions from a new co-packer, a model trained on the prior look can just slowly grow worse, unseen because it never threw a mechanical failure code. A programme must exist within companies that deploy AI vision to monitor the kind of changes to which the model is blind. Periodic re-calibration against a representative defect sample, a trigger set for re-training when the system's performance indicators begin to show a slide toward poorer results, and a record of changes anytime the model code itself is changed should provide the same kind of ongoing assurance that is expected from preventive maintenance schedules for physical machinery. Otherwise, a facility can achieve favourable results on its validation and be running an ineffective inspection system in two or three quarters. Building a validation framework, not waiting for one So far, there isn’t a widely adopted, regulatory-specific method, or any that have been officially published. Food producers don’t typically have the luxury of waiting to see if an AI-specific one ever will be developed. Meanwhile, the methodology that is already in place for the validation of any automated CCP technology already applies: validation using GFSI-recognised equipment validation principles, supported challenge tests, acceptance criteria and scheduled re-verification work the same, regardless of whether the equipment operates using a decision tree or machine learning algorithm. In practical terms, it translates to taking an AI-driven vision system and following the established procedures for putting any new piece of CCP equipment onto a food production line: conduct a validation study before system launch and gain internal sign-off; ensure acceptance criteria are established that can actually be tested and measured; ensure that a post-implementation schedule of monitoring and re-verification procedures are clearly established; and identify the person or people responsible for taking action when process monitoring data signals a significant change. The stakes of getting this right AI-driven inspection could indeed boost food safety, and the motivation on manufacturers' side is sound. However, a system change without the validation diligence you automatically apply to other CCP control systems is an unattended security hole dressed up in the clothes of advancement. It will be food safety leaders not willing to compromise who gain the most value from this technology.

Prebiotic soda brand Olipop has launched a limited-edition Caramel Apple flavour, combining buttery caramel and tart green apple with the brand’s high-fibre formulation. Olipop has expanded its seasonal range with the launch of Caramel Apple, a limited-edition prebiotic soda inspired by the traditional autumn treat. The new flavour combines a buttery caramel profile with crisp green apple, designed to deliver a balance of tart and sweet flavours. Each can contains 5g of sugar and Olipop’s signature high-fibre formulation, positioning the drink as a functional alternative to conventional seasonal soft drinks. The Caramel Apple flavour launched on 9 September in the US and is available through Olipop’s website and retailers nationwide, including Target, Walmart and Whole Foods, while stocks last. The launch taps into the growing use of seasonal flavours in the soft drinks category, while maintaining the functional positioning of Olipop’s prebiotic soda range. The brand describes the flavour as combining “glossy ribbons” of caramel with the “crisp snap” of green apple, creating a richer profile intended to evoke the taste of a caramel apple. As a limited-edition release, Caramel Apple will be available while supplies last.

Glanbia has appointed Wendy Chang Smith as its next chief financial officer, with the executive set to succeed Mark Garvey following his retirement from the group next year. Chang Smith, currently Glanbia’s chief digital and transformation officer, will become CFO designate with immediate effect. She will formerly take over as CFO and join the company’s board as an executive director on 31 March 2027. Garvey, who has served as Glanbia’s CFO for 13 years, will step down from the role and from the company’s board on 30 March 2027, before retiring from the group on 30 April 2027. Chang Smith joined Glanbia in 2020 and previously served as CFO of the company’s performance nutrition segment. Before joining the group, she held senior finance roles at Amazon, Kellogg, Johnson & Johnson and Proctor & Gamble, with experience spanning the US, Europe and Asia. Glanbia’s CEO Hugh McGuire said: “Wendy is a trusted leader within the company and brings significant finance, digital and transformation experience gained across the consumer branded and retail sector.” McGuire also paid tribute to Garvey, highlighting his contribution during more than a decade at the group. He continued: “He has led the financial stewardship of the group through a period of significant change with a strong focus on disciplined capital allocation and cash generation that has enabled Glanbia to invest in growth and deliver strong returns to our shareholders.” McGuire added that Garvey will leave Glanbia with an ‘exceptionally strong balance sheet’ and the business ‘well positioned for the future’.

Bloomberg reports that Japanese brewer Sapporo is preparing to move production of some beer destined for the US from Canada to domestic US facilities, as a new 50% tariff on Canadian beer increases the cost of cross-border supply. According to reporting, the company plans to relocate production of its non-alcoholic Sapporo beer, currently manufactured in Canada for the US market, to the US by the first half of 2027. Sapporo chief strategy officer Rieko Shofu described tariffs as “something out of our control” and told Bloomberg that the brewer would “move ahead with local production” in response to the new trade environment. The potential move would affect Sapporo’s Canadian subsidiary, Sleeman Breweries. The company stressed that the non-alcoholic Sapporo product is the only version of the Japanese beer currently produced in Canada, accounting for approximately 0.5% of Sleeman Breweries' total Canadian production, with most output serving the domestic market. To reduce the impact of tariffs and rising cross-border logistics costs, Sapporo is considering expanding its manufacturing footprint on the US West Coast. Options reportedly include building a new brewery, acquiring an existing facility or working with a third-party manufacturer. For Sapporo, the US is a strategically important overseas market. The company has been expanding its presence in the country for several years and says its flagship Sapporo brand is the best-selling Asian beer brand in the US. It is also looking outside North America, having recently announced a partnership with Danish brewer Carlsberg to expand in Southeast Asia. The US introduced new tariffs on a range of trading partners in July, including Canada, increasing costs for businesses dependent on cross-border supply chains. US Brewers and other beverage producers face the introduction of a 50% tariff on beer imported from Canada. The US and Canada were undergoing trade review talks this summer with hopes to agree on a deal, but negotiations fell through last month.