Emmi Caffè Latte has expanded its UK ready-to-drink portfolio with a new matcha variety, targeting growing demand for greater variety in the chilled RTD latté category. The matcha variant is designed to bring the increasingly mainstream café matcha trend into the ready-to-drink segment. Made with matcha and fresh Swiss milk, the lactose-free drink contains no artificial flavours or sweeteners. Georgia Lightbody, senior brand manager at Emmi Caffè Latte, said consumers were becoming “increasingly adventurous” in their drink choices and looking beyond traditional iced coffee towards café-inspired flavours. “Matcha is a particularly exciting opportunity for the category,” she added. “It has moved rapidly from a specialist café trend into a much more mainstream choice, and we wanted to bring that experience into the chilled aisle in a convenient format that consumers can enjoy wherever they are.” The Matcha product launches alongside a new Vanilla Latté innovation from the brand, forming part of Emmi Caffè Latte’s wider innovation strategy and following the introduction of its Zero and High Protein variants. The 230ml Matcha variant is available at Tesco with an RRP of £2.50 and is included in the retailer’s meal deal. A 370ml format will launch at Tesco on 12 October, priced at £3.20.

SD Guthrie International (SDGI), the downstream arm of SD Guthrie Berhad, has expanded its manufacturing capabilities in Liverpool, UK, with a new enzymatic interesterification (EIE) facility. The investment adds two independent EIE production lines, each with a capacity of up to 20,000 tonnes. The expansion also includes new storage tanks, a loading bay, weighbridge and effluent treatment plant. EIE uses enzymes to selectively rearrange fatty acids within a fat structure, enabling manufacturers to develop fats with specific functional characteristics. Unlike chemical interesterification, the enzyme-based process at SDGI’s Liverpool facility has been designed to operate under milder processing conditions and does not require post-treatment. According to SDGI, this can improve process efficiency while reducing effluent generation and the overall environmental impact of production. Richard Town, chief operations officer (manufacturing) at SDGI, said the expanded facility would enable the company to develop tailored palm-based fat solutions for a range of food applications. These include margarines and spreads requiring smoothness, spreadability and controlled melting; bakery fats requiring structure, aeration and consistent performance; and biscuit fillings and confectionery requiring stability, controlled melting and specific mouthfeel. The facility will also produce specialty fats for customised applications, supporting food manufacturers seeking fats with specific performance characteristics. “This expanded capability strengthens our ability to respond to customers’ evolving needs, while enhancing the efficiency and sustainability of our manufacturing operations,” Town said. The investment is intended to strengthen SD Guthrie’s downstream capabilities by enabling the company to transform palm oil into higher-value, specialised fat solutions. Mohd Haris Mohd Arshad, president and group chief executive officer of Guthrie, said: “The new EIE facility is about more precision and more possibilities. More precision in how we develop products with specific functional characteristics, and more possibilities to help our customers meet evolving market demands.” Haris added that the investment would support the company’s sustainability ambitions under its ‘Beyond Zero’ framework while enabling it to capture greater value across the palm oil value chain. The Liverpool expansion also increases SDGI’s ability to produce palm-based fat systems with specific functional properties locally for UK customers. The company said this could help reduce the carbon footprint associated with supplying the UK market. The new EIE lines complement SDGI’s existing manufacturing capabilities and form part of SD Guthrie’s wider strategy to strengthen its downstream business through technology, innovation and higher-value products. SD Guthrie produces and sells a range of palm oil derivatives, including oleochemicals, biodiesel and nutraceuticals, alongside its palm oil operations across Malaysia, Indonesia, Papua New Guinea and the Solomon Islands.

Unternehmensgruppe Theo Müller is planning to close its Rogätz sauce factory in Germany by the end of September 2027, putting around 160 jobs at risk. The site was acquired in 2008 alongside Hamker by Homann Feinkost, which became part of Müller in 2011. Müller said the proposed closure follows a review of the plant’s economic viability. According to the company, efforts to improve the site’s cost structure have not been sufficient to make production sustainably competitive, while the factory also requires significant investment. The group also pointed to changing consumer preferences as a factor in the decision, with demand for sauces packaged in glass jars declining in favour of alternative formats. This has resulted in lower capacity utilisation at Rogätz and placed further pressure on production costs. Marcus-Dominic Hauck, managing director of Müller’s sauces and dressings business unit, said: “A comprehensive economic analysis has shown that the Rogätz production site has no prospect of recovering from its current loss-making situation and returning to long-term profitability". “We are aware that this decision will cause consternation amongst our staff. We will be holding discussions with the works council in the near future, with the aim of finding socially responsible solutions.” Separately, Müller has confirmed that it will close its sliced cheese division at its Leppersdorf site on 31 December 2026, including the associated production, packaging and administrative operations. The company said the division could not be operated profitably in the long term despite efforts to assess alternative options. The acid curd cheese dairy and mozzarella operations at Leppersdorf will not be affected. Müller said it is working with the works council on measures for affected employees, including opportunities for continued employment elsewhere within the business, contractual adjustments and targeted training and skills development.

Tom Blackwall Tom Blackwall, head of raw materials at global tea and botanical ingredient supplier Finlays, explores how traceability in tea and coffee has moved from a sustainability differentiator to a business-critical capability for beverage brands. In 2026, traceability is central to how companies source tea and coffee, manage risk, protect supply continuity and demonstrate responsible practices. Regulation has accelerated that shift, but it is not the only driver. Climate change, geopolitical uncertainty, customer expectations and growing scrutiny of global supply chains are all increasing the need for greater transparency. Agility is key to navigating the traceability challenge Climate change is creating new challenges for beverage brands sourcing tea and coffee. More frequent and unpredictable weather events are affecting where crops can be grown, impacting yields, quality and harvest timing. To reduce supply risk, brands increasingly need to diversify sourcing origins and build greater flexibility into their supply chains. However, every new origin, supplier or supply route introduces additional traceability challenges. The ability to quickly evaluate, onboard and verify new sources of supply has become a critical capability for maintaining both resilience and compliance. Meanwhile, brands must continue to meet retailers’ expectations for quality, availability and pricing, even when markets are disrupted. Yet maintaining fully traceable and segregated supply chains can add complexity and cost through dedicated logistics, storage, administration and verification processes. The challenge is finding the right balance between supply chain transparency and commercial performance. Good data depends on strong relationships Tea and coffee supply chains are among the most complex in global agriculture. Millions of smallholder farmers grow crops across dozens of countries, with ingredients often passing through cooperatives, processors, exporters and traders before reaching beverage brands. At every stage, there is a risk that critical information becomes disconnected from the physical product. Traceability is also a moving target for beverage brands. Farms change ownership, growing areas expand and environmental risks evolve over time. Maintaining accurate supply chain information therefore requires continuous engagement and verification, rather than periodic compliance checks. Technologies such as satellite imagery, GPS mapping and digital platforms have greatly improved supply chain visibility. However, while these tools strengthen traceability, they cannot replace the trust and long-term relationships that underpin reliable data. The strongest traceability programmes are built on close partnerships with suppliers and producers, not solely by regulation or technology. From compliance burden to business value There is a risk that traceability becomes focused on compliance rather than outcomes. Knowing exactly where a farm is located is valuable, but on its own it does not tell us whether farmers are adapting to climate change, improving productivity or building sustainable livelihoods. The true value of traceability lies in how the information is used. For beverage brands, detailed supply chain visibility creates opportunities to identify climate and sourcing risks, target sustainability investments more effectively, support farming communities and strengthen long-term supply resilience. Better data should lead to better decisions, not simply more reporting. This is also changing the role of sourcing. Today, sourcing teams must balance environmental risk, social impact, regulatory compliance and supply continuity, while continuing to deliver the quality, availability and value that consumers expect. Beyond securing materials, procurement is now about building resilient supply chains that can support sustainable business growth. Collaboration makes traceability successful Successful traceability programmes depend on collaboration across the supply chain. Farmers, cooperatives, exporters, suppliers, beverage brands, retailers and foodservice operators all have a role to play. Yet suppliers are often asked to provide the same information in multiple formats for different customers, creating unnecessary complexity and administrative burden. By aligning requirements, improving data-sharing between systems and adopting common standards, the industry can spend less time collecting data and more time using it to strengthen supply chains and drive meaningful impact. Traceability is ultimately about confidence: confidence in where tea and coffee comes from, confidence in the integrity of supplier relationships, and confidence that sourcing decisions are protecting forests, respecting people and supporting future supply. That confidence will come from trusted partnerships, shared responsibility and sustained investment in the people and places at the start of the value chain. Traceability may remain an ongoing journey, but organisations that treat it as part of a wider responsible sourcing strategy will be better placed to manage risk, meet customer expectations and build more resilient beverage supply chains.

The Coca-Cola Company has unveiled a range of new beverage innovations across its portfolio, including new flavours, functional drinks and protein products, ahead of the 2026 NACS Show in Las Vegas, US, taking place from 7-9 October. The launches span several of the company's brands, including Coca-Cola, Powerade, Bodyarmor, Vitaminwater, Topo Chico and Fairlife, as it responds to growing consumer demand for functional benefits, zero-sugar options and new flavour experiences. Among the upcoming launches is Coca-Cola Cherry Lime, set to debut in February 2027, combining cherry and lime flavours. This will be followed by Coca-Cola Strawberry Float in summer 2027, featuring a blend of strawberry and vanilla flavours. The company is also preparing to trial prebiotic versions of Coca-Cola Zero Sugar, Sprite Zero Sugar and Fresca in selected areas of New York, New Jersey and Pennsylvania from late October 2026. Each product will contain 6g of prebiotic fibre and zero sugar, with the limited regional pilot designed to assess consumer response. Meanwhile, Mr Pibb Black-Current, a limited-edition beverage featuring blackberry and blackcurrant flavours and 54mg of caffeine, is scheduled for spring 2027. In the hydration category, Powerade will introduce watermelon and lemon lime zero sugar variants in January 2027, while Vitaminwater will launch its zero-sugar formula 100 in March, featuring a grape flavour and providing 100% of the daily value of vitamins C, E, B3, B5, B6 and B12. The company also highlighted Bodyarmor Fit, which launched nationally in June 2026. The sparkling, zero-sugar sports drink contains 290mg of electrolytes, 60mg of caffeine, choline and green tea extract. Available in five fruit flavours, it marks Bodyarmor's first sparkling sports drink in a can. Elsewhere, Topo Chico is expanding its range with the launch of Topo Chico Colección this month, a premium carbonated filtered water containing added minerals for flavour. A new pineapple coconut variant will also join the Topo Chico Sabores range in February 2027. In the protein category, Coca-Cola is expanding its Fairlife Core Power range with new Banana and Strawberry flavours. Core Power Banana will launch in January 2027 in both 26g and 42g protein formats, marking the brand's first new flavour in almost a decade. Core Power Strawberry will also be introduced in the 26g range. According to Coca-Cola, Fairlife is approaching $4 billion in retail sales, with both Fairlife and Core Power recording double-digit growth. Shakir Moin, president of marketing, North America, at The Coca-Cola Company, said: "What people want from their beverages continues to evolve, from new flavors and experiences to added functionality". "The breadth of our portfolio gives us an incredible opportunity to meet those changing needs and give people more choices for more moments throughout their day." The company confirmed that further product innovations are planned across its portfolio throughout 2027.

Keurig Dr Pepper has revealed its 2027 beverage innovation line-up, including a variety of new offerings that tap into major F&B industry trends and refreshed new takes on familiar favourite brands. The company’s research shows younger consumers are exploring a wider range of beverage categories and flavours, while remining drawn to the nostalgia and familiarity of popular brands. Ahead of the 2026 National Association of Convenience Stores Show, the company is introducing several brand-new twists on classic favourites, available in both regular and sugar-free variants. Dr Pepper Ice Cream Float blends Dr Pepper’s signature 23 flavours with a vanilla ice cream flavour and notes of caramel and butterscotch, offering the brand’s take on the ‘dirty soda’ and creamy soda flavours trend. It will launch in the US as a permanent offering beginning February 2027 in cans and 20 oz bottles, with fountain and frozen dispensed formats launching mid-year. 7Up Miami Vice combines the brand’s recently revamped lime-lemon formulation with flavours of strawberry daiquiri and pina colada, delivering a tropical experience inspired by classic frozen cocktails. It will be available as a limited-edition offering, arriving in the US in June 2027. Canada Dry Raspberry Lemonade combines raspberry and lemonade flavours with crisp Canada Dry ginger ale for a seasonal twist, beginning spring 2027. The company is also tapping into the growth of energy drinks, distributing more than 25 new items across its energy brand portfolio next year. These span permanent additions to the core range, limited-time releases and new formats designed to meet rising demand for flavour exploration and variety. New offerings include Ghost Energy Sour Strips Appleberry, a sweet-and-sour blend of green apple and strawberry flavours, launching in the US in January; and Ghost Energy Blueberry Cream, claimed to be a first-to-market flavour requested by consumers, pairing blueberry with vanilla for a ‘yogurt-inspired’ taste. Bloom Energy will also introduce a new line-up, featuring three new flavours inspired by nostalgic childhood favourites. Strawberry Shortie, available from this month, combines strawberry and vanilla flavours inspired by ice cream treats, while Cotton Candy and Lemon Freezie, arriving in January 2027, offer notes of blue cotton candy and frozen lemonade, respectively. Jeff Tabor, chief customer officer at Keurig Dr Pepper, said: “Beverages are one of the strongest drivers of traffic and basket growth for convenience retailers, and innovation is what keeps shoppers engaged”. “Our 2027 pipeline brings together breakthrough energy varieties, culturally relevant flavours and meaningful investments in some of the industry's most iconic brands. Backed by our broad portfolio and route-to-market capabilities, these innovations are designed to create excitement, spark discovery and help retailers capture incremental sales across the beverage category.”

Edonia, a food-tech start-up based in France, has raised €15 million to fund the industrial scale-up of its microalgae-based protein ingredient, Edo. The functional ingredient offers manufacturers and foodservice a new whole food source derived from spirulina, suitable for use as an alternative to traditional, animal-derived protein sources like meat, cheese and seafood. Going beyond mimicking animal products, the high-protein ingredient can also be used to boost the nutritional value of everyday foods, responding to industry demands for multi-functional ingredients that are minimally processed. The funding round was led by Swen Blue Ocean 2, Asterion Ventures and EIT Food. It also includes non-dilutive funding from Bpifrance under the France 2030 plan and bank financing. Benoît Lelong, senior investment manager at EIT Food, said: “This investment demonstrates not only the strength of Edonia’s technology, but also the growing market demand for innovative protein solutions that combine nutrition, affordability and sustainability”. Edonia's co-founders (L-R): Pierre Mignon, COO; Hugo Valentin, CEO; and Nicolas Irlinger, CTO Edonia will use the funds to scale-up industrialisation of its ingredient and open a dedicated new facility through a partnership in an existing shared location in France. It will also seek to grow its B2B foodservice sales model in Europe, Japan and the US. The company has currently secured €30 million in pre-orders, through around 20 contracts signed with industry players. Edonia’s ingredient was made using its proprietary Edonization technology, a patented process developed in partnership with AgroParisTech. The tech transforms spirulina into a tender grain, with the functional ingredient’s carbon footprint ‘up to 27 times lower than meat’ according to EIT Food. Hugo Valentin, co-founder of Edonia, said: “We firmly believe that microalgae can feed the world in a different way, and our successful step from pilot to large-scale production proves that there are applications far beyond nutraceuticals, particularly in the ready-to-use protein ingredients market”. “Edonia is developing the new category of nutritious, minimally processed whole foods plant-based proteins. These essential and versatile ingredients can be used by industrial manufacturers on a large scale and at competitive prices.”

Fridge Raiders has expanded its chilled snacking range with the launch of Fridge Raiders with Dip, combining its chicken bites with flavoured dips in a single-serve format. The new range comprises Slow Roasted Chicken Bites with Peri Mayo Dip and Southern Style Chicken Bites with BBQ Sauce. Made with 100% chicken breast, the bites are high in protein and contain no artificial colours or flavours. The products are designed to tap into demand for convenient, protein-led snacks while adding an interactive dipping element to the eating experience. Fridge Raiders with Dip is available in 68g single-serve packs and 3 x 68g multipacks, targeting both immediate-consumption and take-home snacking occasions. The products began rolling out across the UK in September, with further listings planned at major retailers throughout autumn. The launch marks Fridge Raiders' third major innovation of 2026, following its Chicken Skewers range in Chinese BBQ and Satay flavours and the Fridge Raiders x Frank's RedHot Chicken Bites collaboration. According to Pilgrim's Europe, the innovations are designed to address consumer demand for bold flavours, food-to-go options and convenient protein-led snacks, while expanding the occasions served by chilled meat snacking. The launch comes as the protein snacking category continues to attract shoppers. According to data cited by Fridge Raiders, the category gained 2.8 million packs from crisp shoppers during 2025. Chris Doe, UK&I marketing and innovation director at Pilgrim's Europe, said: “Fridge Raiders with Dip brings that strategy to life, combining our popular Chicken Bites with a new, interactive format. “The strong response to our innovations this year gives us confidence that we’re not simply giving consumers more choice, but expanding the occasions and needs the brand can serve, bringing new shoppers into meat snacking and creating value for our retail partners.” Fridge Raiders is currently valued at £130 million in UK retail sales and reaches 4.7 million UK consumers, with reported brand awareness of 88%.

Better-for-you sweet snacks brand Rip Van has appointed former Hershey US president Todd Tillemans as its new chief executive officer, as the company surpasses $100 million in retail sales and expands its national retail presence. Todd Tillemans Tillemans succeeds Rip Van co-founder and current CEO Rip Pruisken, who will remain actively involved in the business alongside his board responsibilities. Pruisken will continue to support the company’s vision, innovation and fundraising activities. Co-founder Marco De Leon will continue as chief financial officer and a member of the board. Tillemans brings extensive consumer packaged goods experience to the role, having held senior positions at Perdue Farms, The Hershey Company, Unilever and General Mills. His previous brand portfolio has included major names such as Reese’s, Kit Kat, Dove, Axe, Cheerios and Bisquick. The appointment comes as Rip Van enters a new phase of growth. The company has recently added nearly 1,800 retail locations across Albertsons, Walmart, BJ’s and Wawa, representing its largest retail expansion to date. “What drew me to Rip Van is the rare combination of a genuinely differentiated product, a rapidly growing consumer following and a massive category ripe for disruption,” said Tillemans. “I am excited by the opportunity to accelerate this purpose-driven insurgent brand and enhance enterprise value by delivering beloved products, deepening customer partnerships, building leading-edge commercial capabilities and developing world-class talent.” Pruisken said Tillemans’ “purpose-driven and values-led approach” aligned with Rip Van’s culture and mission, adding that his brand-building and commercial experience would help the company develop into a household name. De Leon added that Tillemans would bring the operating discipline and experience needed to support portfolio expansion and profitable growth. Founded by Pruisken and De Leon, Rip Van focuses on sweet snacks designed to combine indulgence with nutritional attributes. Its proprietary formulation uses prebiotic fibre as a starting point rather than sugar, resulting in products with 50–80% less sugar and more fibre than leading conventional alternatives. The company's portfolio has expanded beyond its signature stroopwafel to include Wafels, Wafers, Crispy Dunes, Crispy Choco and Nutty Crunch. Rip Van products are now available in more than 26,000 retail doors nationwide. Tillemans will oversee the next stage of the brand’s development, with a focus on innovation, commercial growth and expanding its presence across the US retail market.

The Americas Food & Beverage Show & Conference (AF&B), produced by World Trade Center Miami (WTCM), closed its 30th anniversary edition on 16 September at the Miami Beach Convention Center, drawing 11,700 attendees and 115 countries and territories. The three-day event recorded one of the broadest international representations in the show’s history, with more than 13,000 professionals registered and 990 exhibiting companies across 22 international pavilions. By the numbers: 13,000+ professionals registered 11,700 attendees on-site – up from 10,000 in 2025 990 exhibiting companies – up from just over 900 in 2025 22 international pavilions 115 countries and territories represented Ivan Barrios, president and CEO of World Trade Center Miami, said: "Thirty years ago, AF&B started as a gathering of a hundred companies with one goal: connecting the Americas through food and beverage trade". "This year, we welcomed nearly 12,000 people and 115 countries and territories to Miami Beach, a true testament to what three decades of relationship-building can do for small and medium-sized businesses across our hemisphere." Alice Ancona, COO of World Trade Center Miami, added: "Every number behind this show represents a real connection made on the floor. Nearly 1,000 exhibiting companies and 22 international pavilions gives you a sense of scale, but what stood out this year was the depth of participation – buyers and producers coming back year after year, and new markets showing up for the first time." Programme highlights and distinguished guests AF&B's 30th anniversary edition featured 51 sessions across three days of programming, spanning the conference programme, Center Stage and Beverage Stage, alongside the show's opening ceremonies. Florida Lieutenant Governor Jay Collins, USDA Under Secretary for Trade and Foreign Agricultural Affairs Luke Lindberg and Turkish Ambassador to the United States Sedat Önal were among the dignitaries who visited the show floor during the event. This year's edition also spotlighted the United States as Country of Honor through NASDA's 'A Taste of the States' pavilion, featuring 165 US food and beverage companies and marking the nation's 250th anniversary. The AF&B Show will return to the Miami Beach Convention Center from 27-29 September 2027 for its 31st edition.

B&G Foods and Nortera have jointly terminated their previously announced deal involving Nortera’s acquisition of the Green Giant and Le Sieur brands in Canada. The purchase agreement, entered into on 24 October 2025, would have seen Quebec-headquartered Nortera integrate Green Giant and Lie Sieur’s frozen and shelf-stable vegetable product lines in Canada into its portfolio. Initially expected to close in late 2025 or early 2026, the deal was halted when Canada’s Competition Bureau asked the Competition Tribunal to block the merger in August this year following an investigation into its impact on competition within the Canadian vegetable market. Now, B&G and Nortera have jointly released a statement confirming they are terminating the deal despite working ‘cooperatively and in good faith’ to seek the required approval under Canada’s Competition Act. Nortera is a major processor of frozen and canned vegetables, operating 11 facilities across Canada and the US. The company has a workforce of nearly 3,000 people across North America, and processes more than 400,000 tonnes of vegetables annually in collaboration with over 500 growing partners. Jeanne Pratt, interim commissioner of competition at Competition Bureau Canada, said: “Throughout our review, the Bureau carefully assessed the transaction’s likely impact on competition and consumers. Our investigation concluded that the acquisition was likely to lead to less competition in the form of higher prices and fewer choices in the wholesale supply of certain canned and frozen vegetables in Canada.” Pratt emphasised that canned and frozen vegetables are everyday grocery staples relied on by Canadian consumers, highlighting the importance of preserving competition in the category. The asset purchase agreement is therefore no longer in effect. B&G Foods will continue to own and operate Green Giant Canada, but Nortera Foods will continue its existing partnership with B&G as primary co-manufacturer for the brand. Robert D Mills, president and CEO of B&G Foods, said: “Although we are disappointed that the transaction was not completed before the outside date, we remain highly confident in Green Giant Canada’s future”. “We look forward to continuing to serve Green Giant Canada’s customers and consumers while pursuing initiatives to enhance profitability and unlock value. We intend to continue evaluating strategic and operational alternatives for Green Giant Canada, including potential sale transactions, strategic partnerships or other opportunities that may maximise value for shareholders.” Erwan Hédiard, interim CEO and CFO of Nortera, said: “We are proud of our longstanding relationship with B&G Foods and of our strategic partnership in the production of Green Giant in Canada. We would also like to thank the teams at both organisations for their commitment and professionalism throughout this process.”

StePacPPC has introduced a new patent-pending resealable pouch designed to improve moisture and atmosphere control for fresh produce, with a particular focus on moisture-sensitive cucumbers. The Xgo PAZ pouch combines modified atmosphere packaging (MAP), modified humidity and condensation control in a single flexible-film format. The company says the technology is designed to help maintain produce quality from harvest through retail and into the consumer’s refrigerator. Cucumbers can present particular challenges for MAP, as conventional laminated stand-up pouches have a low water vapour transmission rate (WVTR), which can trap excess moisture and create conditions for microbial decay. To address this, packaging is often macro-perforated. However, StePacPPC says this can compromise the modified atmosphere, increase dehydration and shorten shelf life, while condensation can remain an issue. The Xgo PAZ pouch is designed to balance these requirements by controlling both moisture and atmosphere without relying on macro-perforation. According to StePacPPC, the packaging can preserve cucumber quality, including texture, flavour and colour, for up to 16 days. Gary Ward, CTO at StePacPPC, said: “Xgo PAZ pouch’s three-in-one design successfully overcomes this limitation and offers a comprehensive solution that effectively maintains appearance and quality of the produce, extends the marketability window, and ultimately reduces food waste and costs." The technology has already been adopted in North America, including by Wholesum Family Farms, which has introduced its Lil’ Ones Organic Baby Cucumbers in 8oz Xgo pouches. The compact resealable format is designed for portable fresh vegetable snacking. During 16-day shelf-life testing under simulated supply chain conditions, the PAZ pouch delivered a 29 percentage-point advantage in overall quality for organic baby cucumbers compared with a top-seal alternative. It also recorded a 10 percentage-point advantage for organic mini cucumbers compared with traditional macro-perforated packaging. The improved results were attributed to reduced moisture, decay and mould, alongside improved product visibility, appearance and overall quality. Joanna Jaramillo, marketing manager at Wholesum, said: “At Wholesum, we're always looking for ways to remove barriers between consumers and fresh, healthy produce. Through our partnership with StePacPPC, we've been able to bring a solution that helps cucumbers maintain the clean, fresh appearance shoppers expect, creating a better experience and bringing more joy to healthy snacking.” Beyond cucumbers, StePacPPC says the Xgo pouches are being adopted for exotic fruits including lychee, pitaya, rambutan and longan. Florida-based Freshway Produce is using the PAZ pouch for its exotic fruit range, with the packaging allowing produce to be packed at source in its final retail format. The company says the pouches can help reduce condensation during temperature fluctuations and eliminate the need for repacking after produce arrives in the US. The Xgo stand-up pouches are available in multiple sizes with resealable closures. StePacPPC says the film’s WVTR can be adjusted according to the specific moisture-control and modified-atmosphere requirements of different fruits and vegetables and their supply chains. StePacPPC will showcase the Xgo PAZ pouch at the International Fresh Produce Association (IFPA) event in Orlando, US, on 15–16 October at booth #2933.