Private equity firms including Blackstone and Clayton, Dubilier & Rice are exploring potential bids for The Magnum Ice Cream Company, according to a Reuters report citing sources familiar with the matter. The firms are understood to be in the early stages of assessing a possible move, with discussions said to be focused on monitoring Magnum’s share price performance before deciding whether to proceed. Magnum, which owns brands including Magnum, Cornetto and Ben & Jerry's, was spun out of Unilever less than six months ago and listed in December 2025 at a valuation of around €7.8 billion. Unilever still retains a 19.9% stake in Magnum and plans to exit its holding within five years. According to Reuters, private equity firms are expected to wait until after Magnum reports its summer sales performance before deciding whether to pursue a bid, as the company generates a significant portion of its revenue during the warmer months. Sources also told Reuters that other buyout firms are monitoring the business. FoodBev has contacted CD&R for comment, while Blackstone declined to comment.

Sauce Shop has partnered with Cheshire-based cheese manufacturer Helers to launch two new spicy sliced cheese products in UK supermarkets. Produced by Helers under licence from Sauce Shop, the new Buffalo Hot Sliced Cheese and Original Hot Sliced Cheese combine processed cheese slices with the sauce brand’s hot sauce flavours. Original Hot Sliced Cheese incorporates Sauce Shop’s signature Original Hot Sauce flavour, described by the company as delivering a fruity and spicy profile designed for sandwiches, burgers and toasties. Pam Digva, co-founder of Sauce Shop, said: “Hot flavours in everyday staples are having a real moment right now, consumers want that excitement at every meal, not just when they reach for the sauce bottle.” She added that the partnership with Helers combined “serious craft and heritage” in cheese-making with Sauce Shop’s flavour expertise. Melody Chapman, sales and marketing director at Helers, said the collaboration aimed to bring more branded innovation into the cheese category, which she described as historically dominated by own-label products. Chapman said: “By combining their distinctive flavours with our cheese-making expertise, we’re creating products that cut through, add value, excite shoppers and help retailers inject fresh energy into the category.” The products are now available in the chilled aisles of Sainsbury's and Morrisons nationwide.

Louis Dreyfus Company and PepsiCo are partnering on a regenerative agriculture initiative in Saskatchewan aimed at scaling sustainable canola production for ingredients used in PepsiCo products sold across the US and Canada. The programme, launched in one of the world’s leading canola-growing regions, is designed to help farmers adopt regenerative and restorative agriculture practices intended to improve soil health, reduce greenhouse gas emissions and support local ecosystems. Participating growers receive training and technical support through the Canadian Prairies Trusted Advisor Partnership (TAP), which provides practical, science-based guidance for implementing regenerative farming practices. In 2025, the initiative supported 16 farmers across 25,000 acres, producing approximately 26,000 tons of canola grown under the program’s regenerative agriculture framework. The companies plan to expand the initiative to 45,000 acres in 2026 as they work to accelerate adoption across the province. Paul Hrycyk, regenerative agriculture project manager at LDC, said: “With climate challenges affecting crops and farmer livelihoods, the long-term resilience of food and agricultural supply chains requires a transition to more sustainable practices at farm level." Programme outcomes will be measured using the Cool Farm Tool, a standardised platform used to estimate and track metrics including farm-level emissions and biodiversity indicators. The companies said the data-driven approach is intended to help growers monitor performance over time and refine farm management strategies. “Our programme with PepsiCo reflects our shared focus on supporting regenerative agriculture practices through this collaboration, and our belief that joint investment and actions are essential to scale and accelerate the adoption of regenerative agriculture practices,” Hrycyk added. Margaret Henry, vice president of sustainable and regenerative agriculture at PepsiCo, said: “PepsiCo is rooted in agriculture, and farmers are central to the food systems we depend on. By working closely with farmers to understand what works best for their operations, we can help promote the adoption of regenerative agriculture practices that can support soil health and strengthen resilience on the farm.” Founded in 1851, LDC operates across the agricultural value chain, with activities spanning origination, processing and transportation of commodities including grains, oilseeds, coffee, cotton, rice and sugar. The company says it handles approximately 100 million tons of products annually and operates in more than 100 countries.

The food and beverage landscape in Asia-Pacific (APAC) is evolving rapidly, shaped by consumers seeking authentic, visually distinctive and natural products. Colour plays a central role in this shift. It influences first impressions, communicates quality and helps products stand out in increasingly competitive markets. Among emerging shades, ube-inspired purple has become a powerful tool for differentiation, but translating this trend into scalable, stable applications can still present technical challenges for R&D teams. This is where a practical approach makes the difference. Exberry by GNT has introduced a new paper, 'The power of purple (ube),' developed to support product developers in understanding and applying this trend effectively. The paper demonstrates how to achieve the recognisable ube-like purple appearance using plant-based colour solutions derived from fruits, vegetables and plants, allowing developers to meet clean-label expectations while maintaining performance. Inside the paper, you’ll discover how ube purple has evolved from a culturally significant Asian reference into a global colour and flavour cue. For R&D teams, the value lies in translating this perception into products that deliver consistent results. Ube-inspired purple resonates strongly with consumers because it combines multiple emotional and functional cues. The colour evokes a sense of comfort through cultural familiarity, while also conveying creativity and supporting new, exploratory concepts. It is further associated with wellbeing through its connection to a natural ingredient, alongside a modern appeal aligned with current visual trends The paper also explores how this colour trend has gained momentum globally. Driven by social media visibility and growing interest in Asian-inspired products, purple shades have become highly recognizable and visually impactful across categories. For product developers in APAC, this creates a clear opportunity to innovate with colours that are both locally relevant and globally appealing. However, achieving the desired shade and performance requires careful formulation. Replicating the rich, vibrant look associated with ube, while ensuring stability across pH, temperature and processing conditions, can be complex when working with natural ingredients. Exberry can help you to address this challenge. By combining selected plant-based raw materials, they enable developers to recreate a wide spectrum of purple shades suitable for different applications. These solutions offer: Consistent and vibrant colour performance Flexibility across formats and processing conditions Compatibility with a wide range of food and beverage applications Clean and simple ingredient labelling aligned with consumer expectations The paper includes application examples across categories such as dairy, confectionery, beverages and bakery, illustrating how ube-inspired purple can be successfully implemented in real-world formulations. It also provides guidance on how formulation choices influence the final visual outcome. Looking ahead, ube-inspired purple is expected to expand further into multiple applications. For R&D teams, this makes it a future-relevant colour direction. Download 'The power of purple (ube)' to explore how Exberry can help you bring this trend to life.

Schubert unveiled the latest generation of its automated top-loading packaging machines (TLM) last week at the Interpack 2026 trade show in Düsseldorf, Germany. The new machines, launched in black-grey and white colour schemes, feature a striking design with a curved frame that is engineered to support the F4 robots’ performance with AI-supported path calculation. This design enables more process and automation technology to be integrated into the frame while maintaining the same external dimensions and weight, enabling a significantly higher functional density. Volker Haaf, head of development for Electronics and Software at Schubert, explained that the previously used frames flexed too much to allow the ‘pick and place’ robots to operate precisely at high speeds. In collaboration with Dresden-based Schubert Motion, a frame variant four times stiffer was developed. Despite the machine’s unchanged weight, Schubert said it also succeeded in optimising the machine’s costs. “More technology in the same space expands the potential applications for our customers and makes the entire system even more efficient,” said Haaf. “With the new TLM, we are deliberately entering new performance areas.” At Interpack, Schubert demonstrated how the TLM can effectively pack stacked round biscuits into flowpacks, with five F4 units in three cells packing 800 biscuits or 266 flowpacks per minute, at a film speed of 30 metres per minute. The new TLM generation’s robots use the twin-pick method developed by the company, allowing two products to be picked simultaneously rather than sequentially. The robots’ path calculation, recalculated for every pick, adds further differentiation – Schubert’s head of new product development for Assemblies, Manuel Schuster, noted that this allows for reduced vibrations and increased performance of each robot arm by 20% without straining the mechanics. Additionally, the new generation of machines is equipped with self-optimising vacuum pumps, contributing to energy efficiency. According to Schubert, this reduces air consumption, for example by suction tools, by around 30%. “Vacuum technology accounts for close to half of the total energy requirement in a picker line. The impact the new pumps have on the system’s overall energy efficiency is just as significant,” Schuster said. With the latest TLM generation, Schubert switches to the EtherCAT protocol for the automation concepts in its new control system. This replaces the previous Sercos-III protocol. Operators can continue to control the machines and monitor processes via HMI screens, with greater flexibility than before. As detachable tablets, the machines can be used in a decentralised manner and enable web-based interaction with the line. Operators do not need to return to a fixed interface to evaluate information, change formats or carry out maintenance work – the machine allows them to do this from their current location and respond quickly.

Cargill and Voyage Foods are bringing cocoa-free confectionery alternative NextCoa to the North American market, launching initially in the United States as manufacturers seek more sustainable and supply-resilient ingredient solutions. The new product line is designed to deliver the flavour and indulgent experience associated with traditional chocolate without using cocoa, combining plant-based ingredients such as grape seeds with conventional chocolate-making processes. The launch comes as the global cocoa sector continues to face pricing volatility, supply chain disruption and sustainability pressures, prompting increased interest in alternative ingredients and reformulated confectionery products. Kojo Amoo-Gottfried, vice president and managing director of Cocoa and Chocolate for Cargill Food North America, said: “The NextCoa line is about expanding choice, not replacing chocolate but redefining what’s possible. It unlocks a new way for manufacturers to create the flavors and indulgent experiences people love while building resilience into the food system." According to the companies, NextCoa delivers a 67% lower carbon footprint compared with conventional chocolate formulations while also addressing allergen concerns. The product is formulated without dairy, soy, peanuts or tree nuts and is certified vegan, Kosher pareve and Halal suitable. The range combines Voyage Foods’ patented ingredient technology with Cargill’s global ingredient sourcing and distribution network to scale commercial adoption across food manufacturing sectors. Adam Maxwell, CEO and founder of Voyage Foods, said: “We built Voyage Foods to rethink how the world’s favourite foods are made. With Cargill, we can scale that vision, making our approach to chocolatey-like foods accessible to even more manufacturers.” The US launch includes two varieties: Mild, designed to replicate milk chocolate-style flavour profiles, and Dark Mild, which blends darker cocoa-style notes with milk chocolate characteristics. The products are intended for multiple applications, including inclusions for snack bars, bakery and ice cream, as well as coatings for confectionery products such as truffles and snacks. Under the companies’ commercial agreement, Cargill will serve as the exclusive global B2B distributor for Voyage Foods products. Distribution in the United States will be supported through ingredient partners, including Batory Foods, Blendtek Ingredients and Gillco Ingredients, with plans to expand availability into Canada.

Hero Group has announced a leadership transition within its UK and Ireland business, appointing Georgina Pattison as general manager of the Hero UK&I organisation following the departure of Matthew Mills. The move comes as the company continues integrating plant-based brand Deliciously Ella into its wider UK&I operations after acquiring the business in 2024. Mills, who co-founded Deliciously Ella alongside his wife Ella Mills, remained with Hero after the acquisition and became general manager of the enlarged UK&I organisation in October 2025. According to the company, he is leaving following the completion of the first phase of the integration process. Menno Oosterhoff, chief markets & sales officer at Hero, said: “We thank Mills for his commitment and leadership, including the integration of the Deliciously Ella business within Hero UK&I, and wish him all the best for the future." Pattison steps into the role after serving as commercial director for Hero UK&I. Prior to the acquisition, she led Deliciously Ella’s commercial operations as managing director, giving her extensive experience across both businesses and positioning her to oversee the next stage of integration and growth. Hero described Pattison as a 'strong and values-driven leader' with deep FMCG expertise, commercial leadership experience and a collaborative management style. Oosterhoff continued: “The UK is a strategic market for Hero, and our priorities and commitment remain unchanged. Our focus is on strengthening our foundations to continue to develop our strong brands, unifying and mobilising the team around new ways of working, and strengthening our execution with clarity and pace.” Headquartered in Lenzburg, Switzerland, Hero Group operates across better snacking, naturally good food and infant nutrition categories. Its portfolio includes brands such as Organix, Corny, Beech-Nut and Deliciously Ella.

Carlsberg Britvic is expanding its Pepsi portfolio with the launch of three new ice cream-inspired zero sugar cola flavours. The new range will introduce Cherry & Vanilla, Raspberry Ripple and Salted Caramel Ice Cream Flavours, combining Pepsi’s classic cola base with dessert-inspired flavour profiles designed to tap into growing demand for flavoured colas and low-sugar refreshment options. The launch marks the latest flavour innovation from Pepsi following the success of its Strawberries ‘N’ Cream and Cream Soda variants introduced in 2025. According to the company, the previous range became Pepsi’s most successful cola new product development launch in five years and delivered incremental growth across both the wider cola category and the Pepsi portfolio. The latest additions are positioned around “intentional treating” trends among younger shoppers, with Carlsberg Britvic targeting consumers looking for indulgent but zero-sugar beverage options during summer occasions. Natalia Filippociants, SVP and general manager Europe International Beverages at PepsiCo, said: “Pepsi continues to innovate and bring unique flavours, as well as zero sugar offerings to retailers’ shelves, and this new launch only builds on that momentum. These new Ice Cream-inspired Flavours have been crafted with a younger generation in mind, designed to be a fun, zero-sugar summer treat that’s a little unexpected – but in the best way." Munnawar Chishty, chief marketing officer at Carlsberg Britvic, said: "Shoppers are actively seeking soft drinks that offer great flavour and following the success of Strawberries ‘N’ Cream and Cream Soda flavours, we’re confident that the trio will continue to deliver." The new flavours will launch initially in Tesco stores from 18 May, with Cherry & Vanilla and Raspberry Ripple rolling out nationwide from 14 July. Products will be available in multiple formats, including 500ml bottles, price-marked packs, 330ml cans and eight-can multipacks.

Tate & Lyle has confirmed it is in discussions with US peer Ingredion over a possible cash offer for the UK food ingredients group, following a series of "earlier approaches" from the company. Under the conditional proposal, Tate & Lyle shareholders would receive up to 615 pence per share in total value, comprising 595 pence in cash plus up to 20 pence in permitted dividends. The dividends include a final dividend of up to 13 pence per share for the year ended 31 March 2026 and an interim dividend of up to 7 pence per share for the six months to 30 September 2026. Tate & Lyle said the proposal relates to a potential acquisition of its entire issued and to be issued share capital and confirmed that discussions with Ingredion are ongoing. The company emphasised that there is no certainty a firm offer will be made, nor certainty around the final terms of any potential transaction. The proposed valuation equates to approximately £2.74 billion, with the offer representing a 64% premium to Tate & Lyle’s closing share price on 13 May, according to Reuters. Under UK takeover rules, Ingredion must by 5pm on 11 June 2026 either announce a firm intention to make an offer or state that it does not intend to proceed, unless the deadline is extended with regulatory approval. Ingredion has not yet publicly commented on the matter. FoodBev has approached the company for comment.

Community Coffee has expanded its core product line with two new permanent flavoured coffees, Chocolate Lava Cake and Cinnamon Roll, as it responds to growing demand for dessert-inspired coffee blends. The family-owned US coffee brand said both new medium roast flavours are available now and contain no added sugar or sweeteners. The launch broadens its flavoured coffee portfolio with what the company described as bakery-inspired profiles developed in response to consumer feedback. Chocolate Lava Cake is described as a medium roast with semisweet and dark chocolate notes intended to evoke the dessert’s molten centre and rich cake base, while Cinnamon Roll features spiced cinnamon and icing notes designed to mirror a freshly baked pastry. The company said both flavours are allergen-free and made using a blend of South and Central American coffee beans. It added that the development of Cinnamon Roll focused on capturing a buttery, dough-like profile, distinguishing it from its existing Mardi Gras King Cake flavour. Kristi Crump, chief commercial officer at Community Coffee, said: “Chocolate Lava Cake and Cinnamon Roll are completely new to our lineup and are a direct result of customer feedback. They wanted the warmth and indulgence of their favourite bakery treats in every cup, so we created these 'from scratch' flavors to deliver that cozy feeling to their morning ritual." Tom Corley, CEO of Community Coffee, commented: “For over 100 years, Community Coffee has stood for quality, family and the joy of a great cup. Adding Chocolate Lava Cake and Cinnamon Roll to our permanent lineup reflects our commitment to growing with our consumers and bringing the flavours they love into their everyday ritual.” The new coffees are available through retail stores in the US, as well as online via Community Coffee’s website and Amazon, in ground and K-Cup formats.

Mars has announced a major £190 million investment into its factory in Slough, UK, where it produces chocolate for its Mars, Galaxy, Snickers and Maltesers brands, among others. Of the total £190 million, invested since 2023 and still ongoing, Mars has £32 million planned for 2027-2028. This builds on more than £118 million in UK capital investment across its Snacking, Food and Petcare businesses in 2025-2025. The Slough factory was established in 1932 by Forrest Mars, and is the birthplace of the Mars bar. It now produces several of the company’s flagship confectionery brands, meeting demand from UK consumers as well as manufacturing for distribution in Ireland and the Netherlands. Investment will support state-of-the-art manufacturing capabilities, including upgraded machinery, AI and robotics tools, and advanced cooling systems alongside energy-efficient utilities to further enhance the site’s performance and sustainability. Mars will deploy digital twin technology to the Slough site, using AI-driven data to optimise production. This aims to enable precise process control, consistency and uniformity across product lines while boosting efficiency of real-time factory decision-making and reducing waste. Alongside physical upgrades, the investment will support workforce upskilling, creating new progression routes into advanced engineering, automation, data and AI-enabled manufacturing roles. The site currently employs more than 1,850 people. Adam Grant, general manager for Mars Snacking UK and Ireland, said: “This investment reflects our confidence in the UK as a hub to manufacture and innovate. In taking a long-term view, we are ensuring our operations remain world-class, competitive and fit for the future.”

Anheuser-Busch is investing $5 million in its brewery operations in Columbus, Ohio, as the brewer looks to increase production capacity for fast-growing Michelob ULTRA brands. The investment will support expanded production of Michelob ULTRA, which the company describes as the nation’s top-selling and fastest-growing beer, as well as Michelob ULTRA Zero and Michelob ULTRA Zero Lime, part of the rapidly expanding non-alcoholic beverage category. The Columbus brewery investment is part of the company’s broader Brewing Futures initiative, a $600 million commitment to U.S. operations scheduled across 2025 and 2026. The programme focuses on brewery modernisation, workforce development and manufacturing job creation across Anheuser-Busch’s national network. Brendan Whitworth, CEO of Anheuser-Busch, said: “This investment in our Columbus Brewery strengthens our ability to brew the highest-quality American beers that consumers love, while creating and sustaining jobs in the communities where we operate. By continuously investing in our facilities and people, we are proud to help drive economic growth in communities like Columbus and reinforce our unwavering commitment to the future of American manufacturing.” In addition to expanding brewing capacity, Anheuser-Busch is opening a new technical skills training centre at the Columbus campus. The facility is one of 15 technical training centres the brewer plans to launch nationwide to support employee upskilling in mechanical and electrical systems. The company said it aims to upskill more than 90% of its manufacturing workforce over the next five years. Ryan Augsburger, president of the Ohio Manufacturers' Association, said: “Anheuser-Busch’s Columbus investment puts that model into action by building technical skills, strengthening an iconic Ohio operation and helping keep Ohio manufacturing competitive.” The training centre builds on the opening of a Regional Excellence Center at the Columbus brewery earlier this year and reflects a broader industry push toward advanced manufacturing and workforce retention amid ongoing labour shortages in food and beverage production. Anheuser-Busch has operated its Columbus brewery for more than 50 years and said it has invested more than $71 million in the facility over the past five years.