UK fresh food producer, Bakkavor, has agreed to sell its China business to Lihe Xing (Qingdao) Food Technology Company, part of Lihoo’s Food Industry group, in a £50m deal. The Chinese arm of Bakkavor’s business manufactures fresh, prepared food for foodservice and retail customers. It provides salads, sandwiches and meals from seven sites across the country. With around 2,300 employees, it generated £105 million in 2024. The sale forms part of a plan to simplify Bakkavor's operations in China and, once completed at the end of 2025, will see the group’s exit from the region. Bakkavor’s CEO, Mike Edwards, said: “Over the last 20 years, we have built a great business in China and I would like to thank all our colleagues for their contribution to the significant progress we have made in recent years". Proceeds from the sale, which is expected to close in the second half of this year pending regulatory approval, aim to reduce group debt and support Bakkavor’s plan to boost profit margins by 6%. Edwards continued: “With strong foundations in place, we are confident that going forward, the business and its stakeholders will benefit from Lihoo’s local expertise and experience as a frozen and fresh meal manufacturer. We remain focused on delivering the great service our customers are accustomed to whilst we work towards completion.” The move comes after Bakkavor's takeover bid from rival Greencore, with the deadline for a decision on the potential merger now having been extended to 9 May.

Lactalis Canada has entered the frozen yogurt category through a new licensing agreement with Nestlé Canada. The collaboration will see the launch of eight iÖGO-branded frozen yogurt SKUs, including four bars (strawberry-cheesecake, raspberry-chocolate, cherry swirl and blueberry swirl) and four tubs (vanilla, strawberry swirl, cherry swirl and blueberry swirl). Additionally, three frozen yogurt pops will be introduced under the iÖGO nanö line in strawberry-banana, peach and mixed berry flavours. The products are made with real fruit and 100% Canadian milk and carry the Dairy Farmers of Canada Blue Cow logo, aligning with both companies’ focus on Canadian-made offerings. Adrienne Pagot-Gérault, GM of yogurt and cultured division at Lactalis Canada, said: “Proudly made in Canada and leveraging the popularity of the iÖGO brand, we are thrilled to be expanding into the frozen category in collaboration with Nestlé Canada". "As we welcome the warmer weather, we’re excited to introduce Canadians to these new iÖGO and iÖGO nanö frozen yogurt products which combine the indulgence of a frozen treat with the nutritional value, quality and fun synonymous with iÖGO yogurt.” Paul de Larzac, president, ice cream at Nestlé Canada, added: "We are excited to partner with Lactalis Canada to bring innovative and delicious frozen yogurt options to the Canadian market". "Combining the trusted quality of Nestlé Canada with the innovative spirit and popularity of the leading iÖGO brand, we look forward to offering consumers a refreshing new way to enjoy their Canadian-made favourite yogurt flavours this summer." The new range are available at most major retailers across the country.

Some of the UK’s best-known baby food brands have come under fire following a BBC Panorama investigation that found widespread nutritional shortcomings and potentially misleading marketing practices in popular baby food pouches. Laboratory testing of 18 savoury, fruit and yogurt pouches from Ella’s Kitchen, Heinz, Piccolo, Little Freddie, Aldi and Lidl, revealed that several products contain high levels of free sugars – sometimes more than a one-year-old should consume in a day – and very low amounts of key nutrients like iron and vitamin C. Savoury pouches marketed as meals were found to contribute less than 5% of an infant's recommended daily iron intake. One meat-based pouch from Heinz contained just 0.3mg of iron per serving – a fraction of the 7.8mg required daily. Some fruit pouches promoted as containing 'no added sugar' were found to contain the equivalent of four teaspoons of sugar, due to the blending process breaking down fruit cell walls, a form of sugar that dental experts say is especially damaging for babies. Vitamin C degradation during manufacturing was also flagged, with Piccolo’s Pure Mango pouch showing virtually no vitamin C remaining after processing, compared to 18.2mg in fresh mango. Experts told the BBC that such products should only be used occasionally as part of a varied weaning diet, and that parents are being misled by “halo marketing” — phrases such as “packed with goodness” or “as nutritionally good as homemade” giving a false impression of healthfulness. Hannah Brinsden, head of policy and advocacy at The Food Foundation, said: “Policies are urgently needed to protect the health of our youngest children and ensure they have the best start in life. The existing early years nutrition policies are weak, and the extent of claims on packaging is just one area where the government needs to step up to protect both children and their parents from misleading marketing.” Top image: © Piccolo Organic Baby Food

In a strategic move to diversify its portfolio, Heineken UK has made a minority investment in Tenzing, a natural energy drink brand recognised for its plant-based offerings. This marks Heineken's inaugural foray into the burgeoning energy drink market, which is currently valued at £2.2 billion in the UK and growing at a rate of 6% annually. Founded in 2016, Tenzing has rapidly ascended to become the fourth-largest functional energy drink within UK grocery channels. The brand differentiates itself by offering a 100% plant-based product that is low in calories and made with real fruit, appealing to consumers increasingly disillusioned with artificial energy drinks. The investment will enable Tenzing to maintain its operational independence while leveraging insights and distribution support from Heineken's extensive network. The collaboration aims to enhance Tenzing's market presence, particularly within the convenience channel, where Heineken will provide limited distribution assistance. Huib van Bockel, CEO of Tenzing, noted the company's commitment to sustainability and ethical sourcing, highlighting its status as a certified B Corp and its use of Rainforest Alliance ingredients. “To take on the energy giants, we looked for a partner who could help us scale while staying true to who we are,” van Bockel commented. He also highlighted that the decision to partner with Heineken was driven by shared values around craft, natural ingredients, and community engagement. Heineken UK's managing director, Boudewijn Haarsma, expressed enthusiasm for the investment, stating: “This is an incredibly exciting step for us. We are keen to selectively invest in growth markets beyond beer and cider.” He highlighted the alignment of values between the two companies, particularly regarding a commitment to better consumer products and sustainability. Tenzing's unique positioning in the energy drink sector has made it a favourite among outdoor enthusiasts and urban professionals alike, including consumers in London’s universities and tech hubs. The brand's origins trace back to van Bockel's experiences in Nepal, where he was inspired by traditional energising teas used by Sherpas. The financial details of the investment remain undisclosed, but the implications for both companies could be significant as they navigate this competitive landscape together.

Upside Foods has secured a significant ruling from the US District Court for the Northern District of Florida, allowing its challenge against the state’s ban on cultivated meat to proceed. Chief Judge Mark Walker denied a motion to dismiss the lawsuit, which argues that Florida’s prohibition on cultivated meat is unconstitutional and serves to protect local agricultural interests from competition. Cultivated meat, produced in controlled environments from animal cells, represents a growing segment of the food industry aimed at providing sustainable alternatives to traditional meat. Upside Foods received regulatory approval from the FDA and USDA in 2023 to market its cultivated chicken product. However, following this development, various agricultural groups in Florida lobbied for restrictions on such innovations, leading to the enactment of the ban on July 1 2024. Uma Valeti, CEO of Upside Foods, highlighted that the company is not seeking to replace conventional meat but rather to compete fairly in the market. “All we are asking for is the right to compete, so that Floridians can try our product and see that it is possible to have delicious meat without the need for slaughtering animals,” Valeti stated in response to the ruling. The lawsuit, filed in August 2024 with the assistance of the Institute for Justice (IJ), asserts that Florida’s ban violates the Commerce Clause of the US Constitution by unfairly restricting out-of-state producers from entering the market. The IJ argues that such protectionist measures undermine the principles of a national common market established by the Constitution. Paul Sherman, senior attorney at IJ, commented: “Today’s ruling is an important vindication of the principle that states cannot close their borders to innovative out-of-state competition.” This case may set a precedent for other states contemplating similar bans on cultivated meat products. Upside Foods has been a vocal advocate for the cell-based meat industry, emphasising the potential of cultivated meat to address sustainability and ethical concerns associated with traditional livestock farming. The company has actively engaged with policymakers and industry stakeholders to promote a regulatory framework that supports innovation in food production. In 2023, Upside Foods made headlines by becoming one of the first companies to receive USDA approval for its cultivated chicken product, marking a significant milestone for the sector. This approval not only validates the safety and viability of cultivated meat but also sets a precedent for future products in the market. As Upside continues to navigate the regulatory landscape, it remains committed to advancing the acceptance and availability of cultivated meat as a viable alternative for consumers.

Fonterra has announced plans to close its canning and packaging facility, Canpac, located in Hamilton, New Zealand, by the end of July 2025. This decision aligns with the company's focus on higher-value ingredients, particularly advanced proteins and medical nutrition, as it seeks to enhance returns for its farmer shareholders. Fonterra’s chief operating officer, Anna Palairet, cited low product volumes and increasing complexities in production as key factors contributing to the economic challenges faced by the Canpac site. “It’s been a tough day for all the team at the site. Making decisions like this is never easy," Palairet said. "Our strategy is about creating end-to-end value and growing total returns for our farmer shareholders. We believe the best way to achieve this is to focus on our strengths and scale in ingredients and foodservice, and we are prioritising our investment on the parts of our operations that are better suited to this. We are committed to supporting our employees as we work through the next steps.” The facility, which primarily blends and packages milk powders, has been operating at a reduced capacity, packing approximately 4,000 metric tons of powders annually – less than one percent of Fonterra’s total product volume. The closure will impact around 120 employees at the site. Fonterra has committed to supporting affected staff through a consultation process, which includes exploring potential redeployment opportunities within the organisation. This pivot comes as Fonterra continues to invest in its capabilities, with recent announcements highlighting plans for new advanced protein production lines and sustainability initiatives aimed at future-proofing its operations.

On 3 July 2024, the EU’s new legislation mandating tethered caps for single-use plastic beverage containers officially came into effect. Despite initial pushback from major brands, the industry has adapted, with a new raft of innovations emerging in the caps and closures market. We explore the latest developments, including sustainable materials and design, that reflect the ongoing transition towards more eco-friendly packaging solutions. The 3 July 2024 marked the official implementation of new EU legislation mandating tethered caps on single-use plastic beverage containers, a significant milestone in the fight against plastic pollution. Proposed in 2018 and adopted in 2019 as part of the EU’s Single-Use Plastics Directive, this law requires that plastic caps and lids on beverage containers of three litres or less remain attached during use and storage. Initially met with resistance from major companies like Coca-Cola, Danone, Nestlé and PepsiCo – who cited the substantial time, effort and investment needed for redesigning packaging and retooling production – the industry has since adapted. Coca-Cola, for example, rolled out tethered caps a year and a half ahead of the deadline. The primary aim of this legislation is to reduce plastic pollution, with tethered caps expected to eliminate 10% of plastic litter on European beaches. To ensure compliance, the Commission tasked the European standardisation body CEN with developing robust standards for tethered cap design. These standards consider factors such as strength, reliability, safety and compatibility with existing production equipment, leading to diverse solutions like hinged tops and lasso closures. However, the transition has not been without its challenges. Some consumers have expressed frustration on social media, complaining about fiddly elements and caps hitting their faces while drinking. But not all tethered cap designs are alike. Below, we explore some of the latest innovations in the caps and closures market. Fibre-based caps Blue Ocean Closures released a new fibre-based cap designed for aseptically packaged products like long-life dairy, juices, plant-based drinks and soups. This innovative cap is recyclable as paper, aligning with sustainability goals in packaging. With an estimated 135 billion carton board packages using plastic caps globally each year, this cap offers a drop-in solution, making it easy for producers to integrate into existing systems. Arla Foods recently collaborated with Blue Ocean Closures to create fibre-based caps for its milk cartons, potentially reducing plastic use by over 500 tonnes annually. No-spill beverage closure Alpla launched a no-spill beverage closure, designed for practical and child-friendly use. This closure dispenses liquid only when suction or pressure is applied to the mouthpiece, effectively preventing leaks and splashes. Developed in partnership with Norwegian company SmartSeal, this closure maintains a secure seal even under high bottle pressures of up to 2.7 bar. The closure will be available in nine colours and customisable options for larger orders. Additionally, a two-part sports version is in the works, designed for easy drinking during physical activities. PET caps for beverages Origin Materials launched a new sustainable PET cap designed for carbonated soft drinks. This cap is lightweight and compatible with the widely used PCO 1881 neck finish, making it suitable for a range of beverages, including juices and sparkling water. Claimed to be the first commercially produced cap made entirely from PET, it uses either virgin or rPET. The design includes a user-friendly tamper-evident feature, enhancing product safety. Origin plans to start commercial production of these caps in Q4 2024, using a high-throughput production system. This development aims to improve recycling circularity, reduce plastic usage and extend product shelf life, demonstrating significant potential for food and beverage manufacturers seeking sustainable packaging solutions. 100% recyclable ketchup cap Kraft Heinz introduced its first 100% recyclable cap for squeezy ketchup bottles, developed in collaboration with Berry Global. This cap, made from polypropylene, replaces the previously used silicone valve, improving recyclability while maintaining functionality. The cap design project, which spanned eight years and included 45 prototypes, focused on optimising both sustainability and user experience. Extensive testing ensured the new cap dispenses the same portion of sauce without compromising squeezability. The redesign is expected to prevent around 300 million plastic lids from reaching landfills annually. The caps were rolled out across 400ml and larger bottles of Heinz Tomato Ketchup, with plans for further expansion into other sauces. Reducing food waste In 2023, United Caps, in collaboration with UK-based start-up Mimica, launched the Bump Cap, a recyclable plastic closure designed to combat food waste. Using innovative plant-based gel technology, this cap activates upon opening, measuring spoilage based on time and temperature without direct contact with the beverage. As beverages degrade, tactile bumps appear on the cap, providing a clear freshness indicator. In consumer trials with orange juice, 97% of participants extended their use beyond traditional expiry dates, with some enjoying their juice five to six days longer. 100% post-consumer recycled resin PolyCycle Innovation, in partnership with Closure Systems International, introduced PolyCycle PCR closures made from 100% post-consumer recycled (PCR) resin. These closures aim to provide a sustainable solution for food and beverage packaging while supporting ESG goals. The resin’s proprietary process ensures high quality and performance, making it suitable for various applications, including carbonated soft drinks. PolyCycle closures are fully recyclable and reduce energy consumption by 79% and greenhouse gas emissions by 67% compared to virgin resin. Recently certified by GreenCircle, the company confirms its commitment to sustainability and circular economy practices. Available in both polyethylene and polypropylene, these closures meet diverse customer needs while maintaining performance standards. Sustainable screw caps Amcor Capsules announced a sustainability advancement for its Stelvin aluminium screw caps, reducing carbon emissions by up to 35%. This achievement marks Stelvin as the first low-carbon aluminium screw cap on the market, leveraging up to 46% recycled aluminium and low-carbon primary aluminium. The improvements apply to all Stelvin and 30H60 screw caps produced in Europe, North America and South America. Wine and spirit brands can adopt more sustainable capping solutions by choosing the updated Stelvin screw caps. Additionally, they can enhance their environmental efforts by selecting the PVDC-free liner, called Stelvin Inside.

Pluri has completed the acquisition of a 71% stake in Kokomodo, an agri-food-tech company specialising in the production of cultivated cocoa. The transaction, valued at $4.5 million and executed through the issuance of 976,139 common shares, positions Pluri to leverage Kokomodo’s innovative cellular agriculture technology to address sustainability challenges in cacao production. Kokomodo, which will continue to operate independently under the leadership of co-founder and CEO Tal Govrin, focuses on developing climate-resilient cacao through cellular techniques. This acquisition aims to enhance Pluri's capabilities in scalable cell production while expanding Kokomodo's reach in the global market. "The collaboration with Pluri represents a strategic alignment that will accelerate our production capabilities and global expansion," said Govrin. "By integrating our expertise in cultivated cacao with Pluri's established technology, we are poised to redefine the cocoa industry, offering sustainable and consistent products." Yaky Yanay, CEO and president of Pluri, highlighted the company's commitment to sustainable food solutions. "This acquisition allows us to lead innovation in the cultivated cacao sector, addressing both climate change and the rising consumer demand for sustainable products," commented. "Our combined strengths can significantly impact the cacao market, which is projected to grow from $13.5 billion in 2023 to $23.5 billion by 2030, according to Grand View Research." Kokomodo's approach to cocoa production involves cultivating cacao directly from plant cells, preserving the flavour and nutritional qualities while minimising the environmental and ethical challenges associated with traditional farming methods. This methodology not only supports the chocolate industry but also opens avenues for functional ingredients and wellness products.

Chef Tom Kitchin has partnered with UK store Home Bargains to launch a new range of frozen meals, aiming to bring gourmet flavours and restaurant-quality dishes to home kitchens nationwide. The collaboration blends Kitchin’s culinary expertise with Home Bargains' convenient and affordable food offerings. Featuring meals inspired by Kitchin’s recipes, designed to be easy to prepare without compromising on taste, the range includes: • Al Forno Lasagne, prepared using British beef, Italian Chianti and Gran Padano and vintage cheddar cheese • Cottage Pie, prepared with slow-cooked British beef steak and mince, carrots and onions, topped with mashed potato and vintage cheddar cheese • Spaghetti Carbonara, prepared with smoked pancetta, Gran Padano and vintage cheddar cheese sauce • Pack of two steak pies, made with slow-cooked British beef steak and pale ale The meals are all priced at £2.99 apart from the pies, which retail at £2.89. A spokesperson for Home Bargains commented: “We are honoured to collaborate with Tom Kitchin to bring restaurant-quality meals to consumers in a convenient frozen format. This partnership reflects our shared passion for innovation and excellence in food.” The Tom Kitchin frozen food range is now available exclusively at Home Bargains stores nationwide.

US biotech company Checkerspot has successfully developed what it claims is a ‘world-first’ ingredient: a high-oleic palm oil alternative produced entirely through the fermentation of microalgae. Checkerspot leveraged classical strain improvement techniques to enhance oil yield and composition using the microalgae Prototheca moriformis . According to the company, its resulting oil closely matches the fatty acid profile of conventional high-oleic palm oil, offering over 55% oleic acid and 32% palmitic acid. The achievement was accomplished without genetic engineering, aligning with growing demand for non-GMO ingredients. The fermentation process has demonstrated scalability from laboratory to industrial levels, achieving oil titers up to 145g per litre and oil content comprising approximately 70% of the dry cell weight. Checkerspot’s oil can therefore be used across multiple applications, including food and nutrition, where high-oleic palm oil is widely used as a key ingredient. Scott Franklin, chief scientific officer and co-CEO of Checkerspot, said: “This milestone underscores our commitment to developing domestically produced, sustainable, high-performance alternatives to conventional oils”. “By leveraging microalgae fermentation, we’ve created a scalable solution that addresses both environmental concerns and the supply chain vulnerabilities associated with the production of tropical fats such as high-oleic palm oil.” Traditionally, high-oleic palm oil is cultivated in Latin America – particularly in Colombia and Ecuador – where reliance on hybrid pollination systems poses challenges due to high costs, labour intensity and environmental impact, including deforestation and greenhouse gas emissions. Checkerspot therefore aims to offer a consistent and scalable alternative by bypassing conventional agriculture and producing oil directly at the molecular level. This aligns with its mission to harness biotechnology for creating renewable, high-performance ingredients. The company has already scaled the production of several other alternative oils developed in its lab and has confirmed that it is moving toward commercial viability with work already underway alongside partners in the palm oil alternatives market.

UK-based protein bar brand, Trek, has unveiled a new range of high-protein low-sugar bars, marking a new development in the sports nutrition sector. This launch aims to address the growing consumer demand for healthier snacking options while setting a new standard within the category. Historically, the protein bar market has relied heavily on artificial sweeteners and animal-derived ingredients to reduce sugar content while maintaining protein levels. Trek claims to be the first brand to develop a high protein, low sugar bar using only naturally sourced ingredients, eliminating the need for chemical additives. This new launch is projected to remove approximately 8.3 million teaspoons of sugar from the protein bar category annually. The new product line includes flavours such as Choc Caramel, Choc Peanut Butter and a High Protein Biscoff variant, all designed to deliver a satisfying taste while achieving a significant reduction in sugar content – up to 47% in the Biscoff® bar. Each bar contains between 12g-15g of plant-based protein and is enhanced with chicory fibre and stevia leaf extract, catering to growing consumer preference for plant-based and natural ingredients. Alice Boardman, marketing manager at Trek, highlighted the importance of this product launch in the context of evolving consumer preferences. "This isn’t just an NPD story; it’s a turning point for the protein bar category," she stated. The company’s research indicates that low sugar is now the most sought-after attribute among snack bar consumers, with nearly two-thirds of UK shoppers actively trying to reduce their sugar intake. The protein bar market has seen substantial growth, valued at £225 million and expanding at a rate of 24.2% year-on-year. Within the broader snack bar category, protein bars represent the fastest-growing segment, with an increase of £37.6 million over the past two years. Trek's decision to launch this new range comes at a time when the brand has already experienced significant growth, with sales increasing by £4.9 million year-on-year, reaching over £32 million in retail sales value. The success of Trek Power bars, which have seen a remarkable sales increase of 121.3%, has driven this expansion. The High Protein Low Sugar range is set to debut in Sainsbury's stores on May 25, 2025, with plans for broader distribution across grocery channels throughout the year. The rollout will include single bars and multipacks, with pricing designed to remain competitive within the market.

After more than a decade at the helm, Hero Group CEO Rob Versloot has announced his retirement, effective 31 May 2025. Christian Schierbaum, the company’s chief business officer, will succeed him and take on the role of CEO starting 1 June 2025. During Versloot's tenure, Hero Group underwent a substantial transformation, shifting from a decentralised holding company with diverse product categories to a more integrated and focused organisation. This strategic pivot has positioned Hero as a fast-growing entity within the competitive food landscape. Versloot’s decision to retire comes after a period of robust growth, with the company achieving double-digit revenue increases over the last three years. "After having grown the company consistently at double-digit pace in the last three years, and having taken measures to future-proof the company, Hero is now on very solid foundations and well positioned for the future,” he said. His successor, Schierbaum, brings over 20 years of experience in fast-moving consumer goods, having held senior roles at Wella AG, Reckitt Benckiser and Mondelēz across Europe. Schierbaum joined Hero in 2019 as chief marketing officer and later became chief business officer, where he expanded his influence within the company. In his remarks about the new role, Schierbaum expressed enthusiasm for leading Hero into its next phase, particularly focusing on the snacking segment while maintaining growth across the entire product portfolio. “I very much look forward to my new role as CEO and working with my great colleagues at Hero," he said. "We can now take the next step in the future of Hero, which will have a more-focused approach to snacking while continuing to grow the entire portfolio.” Hero Group chairman Herbert Scheidt noted the fortunate timing of Schierbaum's appointment, highlighting his extensive experience and understanding of the company. Scheidt also acknowledged Versloot's contributions, stating: “Rob has done an outstanding job at Hero, delivering consistently while building and transforming the company for an exciting future”. As Hero Group prepares for this leadership change, the focus remains on enhancing its brand portfolio, which includes well-known names such as Beech-Nut, Organix and Deliciously Ella. The company generated revenues of CHF 1.25 billion in 2024, underscoring its strong market presence.