Richmond, a brand under Pilgrim’s Europe, has launched its new Veggie Tasty range, a vegetable-based sub-range of sausages aimed at enhancing its meat-free portfolio. Set to hit major retailers this month (December 2025), this initiative reflects the growing consumer demand for accessible and flavourful meat alternatives. The Veggie Tasty range will initially feature chilled sausages available in eight-pack formats, with a frozen option slated for release in March 2026, offered in 12-pack formats. Each sausage contains 42% vegetables, including popular ingredients such as broccoli, carrot, sweetcorn and peas, making it a nutritious option for health-conscious consumers. Richmond’s commitment to quality is evident in the new range, which is high in protein and fibre, crafted from family-favourite vegetables. The sausages are seasoned with the brand’s iconic blend of herbs and spices, ensuring a familiar taste that has resonated with UK families for over 134 years. With its products enjoyed in one-third of UK households, Richmond aims to solidify its position as a leader in the UK sausage market while catering to the rising flexitarian lifestyle. Lauren Pizey, head of brand at Pilgrim's Europe, said: “The launch of Richmond Veggie Tasty is an important step for us and aligns perfectly with the growing demand for more natural vegetable-based products. Our new range gives shoppers an accessible vegetable-based alternative while maintaining the quality and taste Richmond is known for.” Pilgrim’s Europe, which employs over 17,000 people across 40 sites in the UK, Ireland, France and the Netherlands, is committed to sustainable food production in partnership with local farmers. The company continues to innovate within the food sector, producing a wide array of products that cater to various markets, including branded and own-label fresh meats and ready meals.

BW Packaging has introduced Hayssen X850, a multi-jaw flow wrapper designed for packaging cheese and other products that require high seal integrity at high speeds. The packaging technology company, part of the Barry-Wehmiller business, said its patented individual ring technology and quick-release jaw design make the new machine ‘unlike anything else on the market today’. With high throughput, it cycles up to 300 with over one second of dwell time and is able to detect and clear product jams without stopping. The machine’s film unwind system allows operators to easily fine-tune film tracking, enabling easy film loading and reducing downtime, while the servo jaw control minimises wear and maintenance. The Hayssen X850’s design features a stainless steel frame for IP66 wash down, hygienic sloped surfaces and independent temperature control. It will run various types of zippers and films, including recyclable materials. According to Brantley Turner, senior product manager at BW Packaging, the “smart” machine includes RFID log-in and advanced OpView HMI standard to simplify operations for manufacturers. Jim Kolmus, vice president of innovation at BW Packaging, commented: “The Hayssen X850 was designed to build upon the strong foundation of our previous Hayssen RT model, a flow wrapper that has been a powerhouse for many block and sliced cheese manufacturers for almost 70 years”. He added: “Rooted in customer feedback, the X850 modernises the operators’ experience in several ways, notably reducing the number of tasks and time required for maintenance”.

Believer Meats – one of the few cultivated meat companies to clear both the FDA and USDA steps required to sell its products in the US – has ceased operations. The company, founded in 2018 as Future Meat Technologies before rebranding to Believer Meats, had been seen as a frontrunner in the sector. In 2025, it secured a Food and Drug Administration “No Questions” letter for its cultivated chicken , indicating the agency had no further questions about its safety assessment. Shortly after, it received US Department of Agriculture approvals   for labelling and facility oversight, positioning it to begin commercial sales in the US. The shutdown was disclosed in a LinkedIn post by Anne Schubert, the company’s global VP of talent and human resources. While she did not detail the reasons for the shutdown, her message acknowledged that the outcome was “not what any of us hoped for". In her post, Schubert said she was “incredibly proud” of what the team achieved during her tenure. “We built a world-class team from the ground up – talented, mission-driven people with diverse skills spanning engineering, biotechnology, manufacturing, food science, quality and more,” she wrote, adding that the group took on “novel and complex challenges with creativity, grit and heart.” Schubert confirmed that many employees are now seeking new roles. She encouraged companies to consider former Believer Meats staff, describing them as “capable, collaborative, and resilient – the kind of people who raise the bar wherever they go.” Schubert closed her message by thanking those who supported the company’s mission to build “a better food future,” and offered to connect employers with departing staff.

Arsira Thumaprudti With climate change constantly forcing farmers to adapt and evolve, food safety remains a concern globally. Arsira Thumaprudti, head of business development at Acclym, explains how farmers can unlock the power of regenerative agriculture to avoid supply chain issues, create a more reliable food system and help the environment recover. Climate change is hitting farmers hard. Supply chains keep breaking down. Environmental rules are getting tougher every year. These challenges threaten the very way food and beverage companies do business, forcing them to rethink long-term sustainability and sourcing strategies. Regenerative agriculture has emerged as a promising solution. What was once a nice-to-have sustainability programme has become essential to staying competitive and keeping consumer products on store shelves. Regenerative practices actively restore soil health, enhance biodiversity and sequester carbon – fostering more resilient, environmentally-friendly supply chains that produce nutritious food. Industry pioneers are proving that regenerative agriculture can align environmental goals with business performance – yet significant hurdles remain before these practices become widespread, scaling across the global food system. Regenerative Agriculture gains ground Major food and beverage companies are recognising the strategic value of regenerative agriculture, investing in programmes that go beyond sustainability to actively restore ecosystems. McCain Foods, one of the world's largest producers of frozen potato products, has committed to implementing regenerative agricultural practices across all its potato acreage by 2030. Their framework for potato growers includes armouring soil with living plants, rotating crops, minimising tillage, reducing agro-chemical inputs and water usage and more. McCain has reported improved crop resilience and reduced input costs in their pilot programmes. Similarly, Nestlé aims for 50% of its key ingredients to come from farmers adopting regenerative agriculture practices by 2030. They are working closely with more than 500,000 farmers and 150,000 suppliers, as well as local communities, to reduce tillage and chemical inputs and implement crop rotation, mulching and organic fertilisers. Nestlé is investing 1.2 billion Swiss francs over a five-year period to support farmers in their transition. These investments and pilots show that regenerative agriculture is becoming an industry priority – but they also underscore the significant resources and long-term commitment needed to scale it. Persistent industry challenges hinder widespread adoption Despite growing momentum among food and beverage leaders, several key barriers prevent regenerative agriculture from becoming standard practice across the industry, including: 1. Farmer hesitation Perhaps the most human challenge in scaling regenerative agriculture is overcoming resistance to change. Farming practices evolve over generations, with time-tested methods passed down for their ability to produce consistent yields. Asking farmers to abandon these proven approaches for new methods that may initially reduce productivity requires building trust and providing robust support systems. While awareness of regenerative agriculture among farmers has reached an all-time high, adoption rates remain stubbornly low. This gap reflects both practical concerns about economic viability and deep-rooted cultural attachments to traditional farming identities. 2. Investment and time constraints Even if farmers see the long-term vision, the transition to regenerative practices demands both financial commitment and patience. Farmers often face substantial upfront costs for specialised equipment and new technologies, while simultaneously weathering potential yield reductions during the transition phase. For smaller producers already operating on tight margins, these initial investments can be particularly daunting. The full benefits take three-five years to materialise. During this period, farmers are rebuilding soil organic matter, restoring microbial communities, and re-establishing natural ecosystem functions. Only after this rebuilding phase do operations typically see returns of 15-25% on their investment. This extended timeline creates tension with traditional business planning cycles and tests the patience of stakeholders focused on quarterly results. 3. Quantification and measurement difficulties Beyond time and money, the complexity of measuring regenerative agriculture’s impacts is also a barrier. Unlike conventional agriculture, where success metrics focus primarily on yield and cost, regenerative practices produce multiple interwoven benefits that are difficult to isolate and quantify. Historically, the industry has relied on rough estimates and qualitative assessments rather than rigorous data collection. This approach has hampered efforts to prove the business case for regeneration to sceptical stakeholders. Questions persist about how to establish reliable key performance indicators for soil health, biodiversity gains and carbon sequestration across diverse agricultural landscapes. 4. Lack of standardisation Regenerative agriculture is not a one-size-fits-all solution. Practices that work brilliantly in the American Midwest may prove ineffective or counterproductive in tropical regions. For global companies with complex supply chains spanning multiple continents, this variability presents significant challenges for establishing consistent protocols and expectations. Each crop, region and farming system requires carefully adapted approaches that respect local ecological conditions, traditional knowledge and economic realities. This complexity makes it difficult to scale programs quickly or implement standardised training across diverse supplier networks. The Path Forward For regenerative agriculture to achieve its transformative potential, stakeholders throughout the food system must collaborate to address these challenges systematically. Farmer training and education Successful transition requires more than just technical information about new practices; it demands ongoing mentorship, peer learning networks and regular access to experts who can help troubleshoot challenges as they arise. Educational approaches must respect farmers' expertise while introducing new principles. Field days, demonstration farms and farmer-to-farmer training programmes have proven especially effective at bridging knowledge gaps and building trust in new methods. Economic incentives and financial support To overcome the financial barriers to transition, innovative funding mechanisms are essential. These might include transition subsidies, payment for ecosystem services, carbon credit programmes, preferential procurement policies and premium prices for regeneratively produced ingredients. The European Union's Common Agricultural Policy reforms provide an instructive example of how policy can accelerate adoption. By shifting subsidies toward outcome-based incentives rather than acreage-based payments, the EU is creating powerful economic drivers for regenerative practices. Standardised metrics and data-driven tools For regenerative agriculture to move beyond early adopters, the industry needs agreed-upon metrics and efficient measurement tools. Emerging technologies show promise for streamlining data collection and creating transparency throughout supply chains. Collaborative industry initiatives to establish common frameworks for soil health assessment, biodiversity monitoring and carbon accounting – that are adaptable for diverse locations – will be crucial for building credibility and enabling meaningful comparison across different programmes. Beyond ESG: The business case for scaling regeneration Regenerative agriculture isn’t just a climate or sustainability solution – it’s a strategic advantage. Beyond environmental benefits, regenerative agriculture can deliver significant economic benefits, such as reduced input costs, premium pricing opportunities, enhanced brand reputation, stronger supplier relationships and greater resilience to climate-related disruptions and regulatory changes. With sustained investment and collaboration, regenerative agriculture can shift from isolated pilot projects to a scalable industry-wide standard, strengthening supply chains, empowering farmers and securing a more sustainable food future.

A year of incredible innovation and industry events concluded in the historic and picturesque city of Paris, France, at Food Ingredients Europe 2025. Taking place between 2-4 December at the Paris Expo Porte de Versailles, spread across two pavilions and four floors, FIE celebrated its 30th year of networking and showcasing product innovation from all areas of F&B. The event brought together over 1,550 exhibitors and thousands of food and beverage professionals to explore the latest cutting-edge ingredient solutions. As always, the show offered attendees the chance to network with exhibitors, as well as insights from speakers across several designated areas, including a conference area, innovation hub and community hub. Talks covered a range of timely themes, from using AI to solve supply chain challenges, to future food and beverage trends and what the evolving market looks like for snacks, nutrition and more. Below, we dig into some of the top trends and innovations highlighted by exhibitors at this year’s buzzing event. Weight management and the rise of GLP-1s For many exhibitors, the rise of GLP-1 medications for weight management has become a critical trend influencing their latest innovations as we approach 2026. During a visit to Arla Food Ingredients’ stand, we learned that 30% of household residents in the US are now using GLP-1 medications in some form. As appetites and attitudes towards food continue to change, it is unsurprising that the food industry is aiming to adapt quickly and remain ahead of the curve. Consumers are becoming increasingly aware of the need to boost protein intake in order to maintain muscle mass when using these medications, further fuelling the protein boom we’ve seen in the last few years. There was no shortage of innovation around protein fortification at FiE, particularly clear whey protein, which has been found to appeal to a wide consumer base. Arla Food Ingredients displayed several protein-infused applications, including a Sprite-style protein soda; protein shots, which provide the same amount of protein as a traditional shake, but in a convenient single shot serving; an innovative clear protein yogurt and even fizzy milk-style RTD beverages, offering an alternative to traditional protein drinks. Weight management was also a key focus at Beneo’s stand, with the company eager to showcase how its solutions can help to enhance the nutritional profiles of products by increasing protein and fibre. While protein remains a highly sought-after nutrient, fibre is quickly catching up among consumers’ priorities, with many predicting that it will become the top ingredient claim for 2026. Both are in high demand amid the GLP-1 boom, as consumers taking these medications for weight management – or consumers simply on a weight management journey, with or without GLP-1 drugs – prioritise muscle support and feeling satiated with smaller, but more nutrient-dense, portions. Beneo’s recipes highlighted how manufacturers can boost protein and cut sugar to align with the goals of today’s health-conscious consumers. A ‘high-protein sandwich’ demonstrated the versatility of Beneo’s plant protein portfolio. The ‘protein bread’ was made with the company’s faba bean and rice proteins to ensure a complete amino acid profile. This was paired with hummus made from faba bean concentrate and its Orafti Inulin chicory fibre, enabling high-fibre claims; and a plant-based cold cut, also crafted with faba bean concentrate. Faba bean concentrate and chicory root fibre also featured in a chocolate meal replacement shake, designed to support satiety and offering a smooth texture with a subtly sweet, nutty flavour; and a mini cheesecake showcasing better-for-you indulgence. These concepts also contained Beneo’s low-glycaemic carbohydrate, Palatinose, which Beneo noted offers consumers a reduced blood glucose response and has been shown to trigger the body’s own GLP-1 release naturally, promoting fullness and improved metabolic health. A sugar-reduced vanilla custard dessert concept also demonstrated how manufacturers could address consumers’ sweet cravings while cutting sugar by 30% and adding dietary fibre, achieved through a sweetness-modulating solution based on short-chain fructooligosaccharides and flavourings with modifying properties. Irish dairy co-op Tirlan highlighted many nutrition-boosted concepts, including caseins and protein cheeses for an on-the-go lifestyle. Aoife Herlihy, marketing manager, pointed out that today's consumers are keeping away from the "stereotypical snack yogurt" and are seeking different healthy snacking concepts such as cheese snacks for convenience. Reformulation to boost nutrition will likely be seen across a range of snack formats as we continue into 2026. Reformulation and supply chain challenges Another key trend addressed at this year’s event was the race to reformulate, following not only changing attitudes towards nutrition, but also continuing supply chain challenges. One thing remains clear: though consumers are more health-conscious than ever, indulgence remains key. Consumers want food that is better for them, but it must taste and feel good. Due to this, producers are reformulating while using as few ingredients as possible to create products that retain taste quality, without sacrificing on health goals and keeping costs down amid rising global prices. The ongoing cocoa shortage has posed a significant challenge to the confectionery industry in recent years, due to factors such as economic challenges for cocoa farmers, climate-related impacts and crop disease. Alternatives to cocoa and coffee could be found all over the show, with companies like Soufflet Malt – which typically works within the beverage industry in malt distilling – using its ingredients in a new way. At Soufflet Malt’s stand, the company offered chocolate cookies made with malt rather than cocoa, and hot coffee-style drinks made with malt as an alternative to coffee beans. These products not only help to tackle supply chain issues, but also offer functionality claims – malt is high in fibre and can be used to create gut-friendly snacks and functional beverages. Trendy pistachios have also been in short supply, particularly since the premium green nut surged in demand following the viral ‘Dubai Chocolate’ trend. Reflecting this, Ajinomoto showcased a pistachio spread among its innovations, made with its Savorboost K and U solutions to enhance flavour richness and depth while reducing the use of pistachios by 25%. OFI had a selection of pistachio samples on offer at their stand, highlighting that trending flavours don't need to be restricted by supply chain issues if the ingredients are suitably sourced, emphasising the importance of traceability within the chain. Elsewhere, when reformulating for nutritional purposes, sugar and salt reduction remain huge challenges for producers – especially for those catering to consumers who are looking for both indulgence and health benefits. During the event, HBTA explained how manufacturers can innovate and improve formulas with the company’s Optitaste solutions, which are divided into three areas: sweetness, balance and masking. Sweetness can be optimised by reducing sugar with natural solutions such as stevia; balance can be achieved by improving mouthfeel, bitterness, flavour profiles and salt reduction; meanwhile, the masking solutions can improve bitterness in plant-based proteins, reduce off-notes and suppress astringency. Faravelli showcased reduced-sugar options made using its monkfruit solution. Monkfruit is a natural sweetener which can aid with sugar reduction and enables the development of cleaner label products with no E numbers, offering producers a more consumer-friendly alternative to artificial sweeteners. Roquette also offered sugar-free cakes, alongside a number of other ingredient alternatives, including egg replacements. The egg supply chain continues to provide challenges for producers, particularly in the US. Avian flu outbreaks in the States and the EU have led to egg shortages in recent years, resulting in fluctuating egg prices and rising costs for manufacturers, as well as food safety concerns for consumers. Egg-free, plant-powered and planet-friendly Egg-free and ‘free from’ innovation – including plant-based/vegan options and allergen-free innovations – remained a strong theme present at this year’s event. Italian functional ingredient specialist MartinoRossi presented a variety of concepts showcasing its range of clean label, allergen-free and plant-based solutions in bakery, dessert and breakfast food formats. One stand-out innovation was its Raiser Pro functional chickpea protein, which can provide a plant-based alternative to egg whites across numerous applications – whether bringing a light and airy texture to pastries, or foaming capabilities to barista beverages. The company presented plant-based macarons and mini meringues, both made using the Raiser Pro solution and demonstrating its functionality in the patisserie space. Also on display was its plant-based mix for egg alternatives, a yellow lentil-based mix that can replace whole eggs in both sweet and savoury recipes, served up scrambled egg-style with protein-boosted bread. The mix can be simply combined with cold water and vegetable oil before cooking, providing a convenient and shelf-stable solution for the food industry. MartinoRossi also presented its new line of BakePro ready-to-use protein mixes, created in collaboration with Italian milling specialist Molini Bongiovanni. They feature a blend of legume-based proteins with cereal flours, designed to support industrial and artisanal bakers in meeting rising demand for nutrition-boosted options amid the protein boom. Products from across MartinoRossi’s brand portfolio, including Goodly, Beamy and Mr. Beans, highlighted the versatility of legume-based ingredients in responding to the preferences of today’s consumers, who are increasingly seeking options that are more natural, non-GMO and free from common allergens like soya. One particular favourite we enjoyed was the Mr. Beans Chickpea and Cocoa spread, which offered a silky-smooth texture and impressively hazelnut-like flavour – despite being made entirely nut-free, thanks to the power of roasted chickpeas! Meala FoodTech, a start-up based in Israel, was also showcasing an innovative egg replacement solution across a range of bakery applications at this year’s event. The company’s flagship innovation is a single-ingredient pea protein with texturising properties, designed to replicate the performance of eggs in bakery applications. It addresses several key themes for the food industry currently: supply chain challenges, clean labelling, and demand for both plant-based and egg allergen-free options. Meala demonstrated how its solution offers versatility in applications such as light, airy and golden mini muffins, and rich, fudgy and moist chocolate brownies. The company has announced notable collaborations with major players in the ingredients industry this year. DSM-Firmenich has teamed up with the company to commercialise the ingredient as Vertis PB Pea, for use in plant-based meat alternatives, while Spanish bakery specialist Lasenor has this week debuted Lasenor VP-100, optimised specifically to enhance aeration and extend shelf life in bakery applications. Elsewhere in plant-based innovation, Jungbunzlauer displayed a gelatin alternative suitable for vegan applications, as well as kosher and halal products. And Ajinomoto demonstrated its expertise in creating plant-based cheese alternatives that can stretch and melt like the real deal – among its concepts showcased were a semi-hard plant-based cheese crafted using its Activa DA texture solution, a combination of three enzymes designed to improve stretchability and meltability of plant-based cheese after heating, alongside shreddability in industrial processing methods like cheese grating. Additionally, ADM’s expertise in plant-based nutrition was demonstrated with a range of its textured soy protein ingredients on display at its stand, showcased in different formats such as mince and chunks, capable of providing a juicy and meat-like texture in a range of plant-based meat alternative applications. The team served up its ‘Drumstick on a Shake’ concept for us, featuring a light and refreshing mango-flavoured shake, made with ADM’s soy protein isolate, served alongside a chicken-style drumstick, made with its Soprotex Slices and Tradcon T functional soy protein concentrate solutions. Both the drumstick and the beverage highlighted the versatility of the company’s soy protein portfolio, responding to rising demand for plant-forward nutrition across different product categories. For plant-based drinks and dairy alternatives, Nexira showcased natural texturizers from its Naltive range, designed to deliver rich, creamy mouthfeel and stability in formulations. The company also highlighted its botanical extracts including guarana, ginseng, lemon balm, hibiscus and green tea tailored for energy, cognition, relaxation and vitality. Meanwhile, its acacia-fibre ranges Inavea and Fibregum deliver high fibre content with clean labels, ease of use and high digestive tolerance in a large array of applications. Sustainability is still a hot topic for many. One key trend at this year’s show was the use of upcycling and reducing waste by making use of byproducts. Soufflet Malt highlighted several examples of this, as did OFI, which showcased their ethos of transparency and traceability. Novonesis also spoke about its work with scientists and chefs to create innovative and tasty food products using upcycled byproducts, to offer health benefits while also expanding its plant-based portfolio. Flavour and functionality Flavour was another theme taking centre stage at ADM’s booth this year, with the company showcasing several concepts that centered around taste, indulgence and trending flavour combinations. Frozen dessert concepts highlighted flavour trends such as sweet and spicy (often dubbed ‘swicy’), demonstrated with a refreshing and light mango sorbet dusted with a sprinkling of spicy tajín, and the rise of umami saltiness combined with sweet treats, a trend showcased in an indulgent miso caramel ice cream concept. Nostalgia also played a prominent role. ADM presented a range of indulgent pralines, created using its flavour solutions, plant concentrates and extracts, with flavours designed to evoke childhood memories. These included Sunset Carnival, inspired by cotton candy and lemon; Strawberry Popcorn, with buttery popcorn and strawberry flavours; and a beverage-inspired Coke Float, combining notes of vanilla and cola. The sweet and spicy trend also featured here too, with a trendy Spicy Mango concept, crafted with mango and chilli flavouring, and paprika extract. An extensive array of flavour solutions on display aligned with the company’s Flavor and Color Trends for 2026 report, with themes including ‘Newstalgia’ and ‘Authentic Wellbeing’. Increasing interest in Asian flavours in the West was reflected in solutions such as mango sticky rice, lychee and matcha flavourings. Meanwhile, sugar, starch and fruit concentrate specialist Agrana showcased its range of natural flavour concentrates under its Austria Juice subsidiary, in trending fruity flavours such as strawberry, sour cherry and blackcurrant – which has been dubbed ‘flavour of 2026’ by McCormick. The company also showcased its fruit concentrates in two non-alcoholic cider variants, one in classic apple flavour and one with a hint of berry, tapping into rising interest in low and no alcohol beverages. Beverages were under the spotlight at Agrana’s stand, and functionality was prominent as many consumers now seek multiple wellbeing benefits from their drinks. Austria Juice’s beverage concepts included a whey protein-infused blueberry energy drink, responding to this demand for multi-functional options. It also showcased a collagen-infused grapefruit water, electrolyte-infused lime water, and prebiotics-infused apple and strawberry juice-based drink. Agrana’s plant protein powders were showcased in two shake applications – a faba protein berry-flavoured shake, and a pumpkin seed protein pistachio-flavoured shake. These allergen-free base powders offer gentle digestibility and versatility across a range of beverage applications, including ready-to-mix powdered drinks, RTD shakes, functional health shots and hydration beverages, and children’s/toddler nutrition products. Ingredients for cognitive wellbeing continue to gain traction – particularly magnesium, which is branching out from the typical capsules and into more food and beverage applications. Jungbunzlauer, for instance, had a magnesium yogurt on display. Meanwhile, ThreoTech showcased its new Magtein magnesium ingredient, which focuses on cognitive health and is suitable for a range of applications. It has recently received regulatory approval in the EU. Milestones for 2025 As Fi Europe wrapped up its 30th edition, the event’s brand director, Yannick Verry, commented: “This year’s event demonstrated remarkable growth, underscoring Paris as a pivotal destination for both visitors and exhibitors. The 2025 edition not only attracted a higher number of attendees (up 5% compared to 2024) but also showcased an exceptional level of international participation, with around 80% of visitors coming from outside France, according to our initial analysis.” He added: “From the innovative event app to dynamic networking fringe events or experiential approaches such as the Tasting Bar, these features elevated Fi Europe to new heights. Notably, areas such as Food Technology & Solutions and Pet Food experienced significant growth, setting the stage for continued expansion in 2026.” The event also saw several exhibitors celebrate some big milestones. Nexira commemorated 130 years with a private party after the show at the Musee d’Art Moderne, offering glorious views of the Eiffel Tower and surrounded by some of the best modern art in existence. Faravelli is also gearing up to mark its 100th anniversary, and Roquette hosted a breakfast event nearby to celebrate the launch of its new Horizons programme, which utilises AI to predict the sector’s future and help businesses plan accordingly. The FoodBev team thoroughly enjoyed meeting so many of you at this year’s Food Ingredients Europe, with special thanks to: ADM; Agrana; Ajinomoto; AKA Foods; Alland and Robert; Arla Foods Ingredients; Azelis; Beneo; Biorgin; Brenntag; Bunge; Cargill; Edlong; Emsland; EPI Ingredients; Faravelli; Givaudan; Gold Coast Ingredients; Green Boy Group; HTBA; Ingredia; Jungbunzlauer; Kensing; Lantmannen; LBG Sicilia; Le Saffre; Limagrain; Loryma; Marigot; MartinoRossi; Meurens; Meala FoodTech; Nexira; Novonesis; Nutriearth; OFI; Prova; Raisio; Rousselot; Soufflet Malt; Sweegen; Tereos; Threotech and Valio.

Kerry has opened its new Customer Co-Creation Centre in Taguig City, the Philippines, aiming to strengthen partnerships and accelerate food innovation across Southeast Asia. The opening of the facility builds on Kerry’s decade of previous operations in the Philippines, where it has reported steady growth across three key business channels: retail, foodservice chains and brands. Designed as a modern hub for thought leadership and customer collaboration, the 716-square-metre space features specialised labs for hands-on innovation. These include dedicated sweet, savoury and meat labs, as well as a customer suite for beverage solutions brand DaVinci Gourmet's clients and a culinary test kitchen for foodservice and retail partners. The opening ceremony was attended by Emma Hickey, Ambassador of Ireland to the Philippines, highlighting the ties between the Philippines and Kerry’s Irish roots. PwC's 2025 Voice of the Consumer report shows that 67% of Filipino consumers cite nutritional value as a key factor when purchasing food, while 45% look for budget or value brands to manage rising costs. Products with natural ingredients, added fortification and clean labels are in high demand, reflecting a strong preference for healthier options. Additionally, a 2024 global survey on the State of Snacking showed that the Philippines tops the world in snacking – but recent surveys suggest 99% of Filipino snackers practise mindful snacking, with 91% pairing indulgent treats with healthier options and 80% seeking portion-controlled snacks. Jacinta Macapugay, country head and commercial lead, Kerry Philippines, commented: “As Filipino consumers seek healthier, more convenient and better-value choices, our investment is about empowering our teams and partners to co-create the future of food”. She added: “Together, we can navigate changing consumer preferences and enable faster, more relevant innovation that meets the evolving tastes and needs of Filipino consumers, celebrate the vibrant food culture of this nation and drive sustainable growth for years to come”.

Sports nutrition brand ESN has expanded its UK range with the launch of two new performance supplements: peach-flavoured Ultrapure Creatine Gummies, and 3-in-1 pre-workout formula Crank. According to the brand, both products were developed following rising demand from UK consumers seeking more convenient, great-tasting and science-backed supplementation options that support training performance without compromise. ESN – which is headquartered in Germany and expanded to the UK in January 2025 – said it utilises consumer and athlete feedback to enhance new products before they launch to market, ensuring they meet the evolving needs of the fitness community. Its new Ultrapure Creatine Gummies are designed for fitness enthusiasts including weight lifters, hybrid athletes and even those simply ‘looking to make healthier choices’. The launch follows reports that consumers find traditional powdered creatine unappealing and difficult to fit into their daily routines. Made with stablised creatine monohydrate, each serving is said to offer 3.4g of pure creatine that has been tested and verified for quality and efficacy. ESN said the convenient gummies provide ‘the same muscle power and endurance benefits’ athletes can expect from creatine in powder form, available in a fruity, peach-flavoured format that can be quickly consumed before or during a workout. Meanwhile, pre-workout solution Crank has been designed to fuel training performance through ‘premium ingredients and proven dosages’. It has been precision-engineered to offer multiple benefits – energy, focus and hydration – in one blend. Ingredients include 200mg of caffeine, as well as beta-alanine, taurine and GBB, designed to support energy and drive without the crash. Also included are l-citrulline, l-arginine, theobromine, betaine, potassium and natural sea salt for a ‘volumising pump matrix with an added hydration boost’. Meanwhile, l-tyrosine, huperzine A and vitamin B6 contribute to increased focus and reduced fatigue. Available in Fruit Punch and Blue Raspberry flavours, consumers can mix an 18.5g serving with 350ml of cold water, to be consumed 30 minutes before training. Mike O’Leary, head of product at ESN and a specialist in sports nutrition, said: “Creatine is one of the most effective supplements for improving physical performance, but for years, the format has been a barrier, alongside a lack of education on creatine’s wide-ranging benefits. We wanted to create something that not only works but that people actually enjoy taking.” He added: “Further, our UK community told us they wanted more than just a caffeine rush with a crash. They want a pre-workout that truly fuels performance and sustained energy, the kind you can feel in your focus, endurance and pump, which we’ve delivered with Crank.” ESN’s Crank formula is suitable for vegetarians and vegans, and retails online at £27.99 for a 370g tub of 20 servings. Meanwhile, the Ultrapure Creatine Gummies are priced at £23.90 for a 600g pouch containing 120 gummies. The recommended intake is four gummies per day. The product will be available to buy in the UK online, as well as across the DACH, UK, Netherlands, Spain, Italy and wider European markets.

Last week, Pantone revealed its Colour of the Year: Cloud Dancer, a soft shade of white that has been met with widespread underwhelm across media and design circles. But in a colourful world, the monochromatic palette stands out as high contrast with a strong visual impact. Within the F&B industry, bright white and stark dark colours can give the impression of opulence and decadence, elevating a product’s position on the shelf. While black and white colours offer a unique canvas, they also demand flawless execution and precise attention to detail. There are no hues to hide behind when using black and white, as FoodBev's Siân Yates explores. From a technical standpoint, white is pure light while black is the absence of light. Black does not reflect light at all, while white is the most reflective colour in the spectrum – yet both wield profound influence in capturing the discerning gaze of consumers. In some cultures, these contrasting colours symbolise the profound duality of life and death, as well as being employed to address themes such as identity, presence and absence. Black is associated with fear and mystery, elegance and nobility. White conveys peace and purity, integrity and transparency. Their significance and depth also extend to the food and beverage industry. White signifies cleanliness and freshness but can also come across as harsh and sterile if not used judiciously. Black exudes elegance and exclusivity, instantly elevating the perception of quality and sophistication in products. “Black and white products represent stark, often standout visuals compared to the rainbow of colour in many categories,” Meghan Skidmore, content marketing lead at Sensient Food Colors, told FoodBev. “The harshness of these colours can elevate and differentiate from other products and can even feel luxurious in some capacities when paired with indulgent or exotic flavour profiles.” A pleasing palette Consumers seek products that captivate their curiosity and stimulate their senses. The inclusion of unique or unconventional colours adds an exciting dimension, enhancing even everyday products, and enabling shoppers to break free from monotony and experience something new. “The concept that ‘you eat with your eyes’ is becoming increasingly relevant in the social media age, as sharing photos and videos of your food has become part of the culinary experience for many,” said Ellie Nikolova, commercial marketing manager for cocoa powder at Cargill EMEA. She continued: “More than half of EMEA consumers consider colour to be an important driver for their cocoa and chocolate purchasing decisions, and colour is within the top ten most important factors for cocoa and chocolate products”. Maartje Hendrickx, market development manager at GNT Group, agreed that social media has a significant impact on product choice: “The new generation of consumers likes eye-catching products that grab your attention and can make an impact on social media. Contrasting colour schemes are a great way to do that, whether through vibrant colour clashes or simple black and white. It’s all about being creative and making a powerful statement through colour.” Emina Goodman, senior director of colours at ADM, pointed out that the consumer’s desire for self expression and discovery, coupled with the industry’s shift away from synthetic colour sources, is not only fuelling innovation but also significantly influencing colour trends in today’s market. She told FoodBev: “Whether it be loud pink shades, bright teal or vivid yellows and even brilliant white and stark black that are dramatic and eye-catching, consumers are turning to bold shades to express themselves through their food and beverage choices”. Black is the new black The scarcity of naturally occurring black colours poses a considerable challenge for companies committed to maintaining a clean label approach, as GNT’s Hendrickx noted. “Carbon black is a natural colour created from carbonised vegetable matter, but it’s classified as an additive under EU regulations and requires an E number,” she warned. Under its Exberry Colouring Foods brand, GNT has created edible concentrates from non-GMO fruits, vegetables and plants using physical processing methods such as chopping and boiling. “We can deliver an intense black effect in food and drink by combining spirulina, purple carrot and safflower,” Hendrickx explained. “This allows manufacturers to achieve the visual impact they need while maintaining clean and clear labels.” Exberry’s black shades can help brands tap into some of the most innovative new flavour trends, such as black garlic confectionery or salted liquorice ice cream. “They can be used to create Halloween-themed products such as black ‘witches’ brew’ lemonade and black candy apples,” Hendrickx enthused. “Other possibilities include black baked goods, noodles and vegan-friendly ‘squid ink’ pasta.” “Recipes can utilise naturally white elements to achieve that sharp visual contrast. In foodservice, that could be ramen with boiled eggs and white bamboo shoots alongside jet-black noodles.” Exberry has a vertically integrated supply chain for fruits, vegetables and plants, and provides farmers with seed varieties that produce crops with intense colours developed using natural cultivation techniques. These raw materials are turned into concentrates using gentle, physical processing methods that preserve the crops’ vibrant natural colouration. Cargill, meanwhile, has launched Gerkens BL84 Magnificent Black, the darkest addition to its Gerkens cocoa powder portfolio. “It was developed specifically for the bakery space, where darker colours are associated with more intense flavour, better taste and considered more premium,” said Nikolova. “Besides being a standout in colour, Gerkens BL84 also has excellent performance in terms of smell, taste and overall balance.” ADM’s Goodman emphasised that formulating black colours from natural sources brings about a distinct set of challenges. “Delivering a dark shade that is also cost-effective, has a low usage level and is stable and versatile in various applications can be difficult to achieve,” she said. “Common options on the market today include caramel colour, malt extract and apple extract, however, they present more as dark brown and not black.” She continued: “It takes a blend of red, blue and yellow colours to create a black shade. At ADM, we tap a wide range of yellows and reds, in addition to a stable blue colour solution, all of which are derived from natural sources. Derived from the Amazonian huito fruit (which is brownish grey), our fruit juice blue provides a natural colour source that remains stable across foods and beverages, ultimately supporting the development of a true black hue.” The brightest white Historically, titanium dioxide (TiO2) has been the go-to solution for white in food and beverages. It is extremely efficient and cost-effective, making it popular with manufacturers. However, recent consumer pushback and a new regulatory ban in the EU have placed scrutiny on TiO2. “Unfortunately, there is no single solution to replace TiO2, so alternatives are being developed to target specific processing conditions,” said Sensient’s Skidmore. “Heat and water activity are two of the more common challenges for whitening alternatives, as titanium was extremely stable. Colour suppliers are working to create replacements with varying degrees of success.” Sensient’s Avalanche portfolio for whitening and opacity includes over 40 unique solutions developed for use in specific applications and processing conditions, from beverages and baked goods to confections and more. Its portfolio offers brilliant white shades that are both kosher and halal certified, and stable without impacting on flavour, texture and viscosity. ADM’s Goodman noted that two alternatives to TiO2 include calcium carbonate and calcium phosphate; “however, these ingredients can present a broad spectrum of drawbacks and don’t always meet consumers’ clean label expectations while each posing a range of labelling and formulation challenges, including poor solubility and requiring chemical modification to overcome complications”. “For instance, formulators using calcium phosphate and calcium carbonate may need to incorporate them at high usage rates to achieve targeted whitening, negatively affecting texture and cost.” ADM’s PearlEdge portfolio of brilliant white solutions offers an alternative that is stable and can help target clean label positioning. It is created using raw materials derived from natural sources and aims to meet specific formulation requirements while also delivering whitening and opacity solutions. “For example, tapping into our PearlEdge Splash and Splash+ we leverage our proprietary emulsion technology to act also as clouding agents for beverages, enabling key uniformity and opacity,” Goodman added. “And PearlEdge Silk, Satin and Shine are functional base layers for confections to help overlayed colours stand out, and to create even coatings in panned confections, and smooth and glossy surfaces for hard candies.” PearlEdge comes in powdered and liquid emulsion forms for ease of use and precise formulation development. ADM says its powdered solutions work best for confections, icings, coatings, meat and seafood alternatives, while its liquid emulsions work well in beverage applications to mitigate ringing, precipitation, sediments and staining. They can also be used in fillings, soups, sauces, dressings, dairy and dairy alternatives, meat alternatives, sugar-free offerings and even pet food. In the confectionery space, white chocolate is experiencing a surge in popularity. 15% of European consumers now say it is their preferred chocolate variety – up from the 11% reported just a year ago. “However, regular ‘white’ chocolate is not actually white,” explained Cargill’s Nikolova. “By applying their sensorial expertise and technical chocolate experience, Cargill chocolate engineers have succeeded in reducing the creamy, yellowish hue and creating the dazzling Bright White, which we have now patented.” She added: “With Bright White, 92% of consumers rated it notably whiter than the white chocolate currently sold, and we’ve found that its visual appeal has been a huge draw, providing an exciting canvas to bolster the visual appeal of all kinds of end products, including bakery, confectionery and dairy”. The rising popularity of black and white colours within the food and beverage industry is a testament to their timeless appeal and versatile impact. These contrasting hues, often associated with elegance, purity and sophistication, hold the power to elevate product aesthetics, create brand identity and engage consumers on a visual and emotional level. As the industry continues to evolve and consumers seek unique and memorable experiences, the future of this palette is not just bright – it’s black and white.

Unifrutti Group has further strengthened its global table grape platform by acquiring 100% of Safco – which includes Global Agro Peru and Safco Peru – from Rio King and other minority shareholders. The deal, announced this week, enhances Unifrutti’s footprint in one of the Southern Hemisphere’s most strategic grape-producing regions. Safco operates roughly 560 hectares of table grape farms in Peru’s Ica Valley, along with two modern packhouses. The business is a key supplier of premium table grapes to major US retailers, with a portfolio anchored in high-demand proprietary varieties such as Cotton Candy, Sweet Globe and Autumn Crisp. For Unifrutti, a vertically integrated producer and distributor of premium fresh fruit, the acquisition solidifies its status as a leading Southern Hemisphere supplier. Once integrated, the group will control more than 4,300 hectares of table grape farms and produce approximately 15 million boxes, equivalent to about 120,000 metric tons, of grapes annually. The move also expands the company’s ability to offer 52-week supply to global retailers. With Safco’s farms in Ica added to existing operations in Piura (Peru), Copiapó (northern Chile) and central Chile, Unifrutti will be able to serve the US market seamlessly from September through June. Its coverage for European customers is supported by complementary production from Italy and South Africa. “This acquisition marks another step in our journey to build the world’s leading sustainable multi-fruit company with a 52-week integrated supply,” said Mohamed Elsarky, Unifrutti's CEO. “By integrating Safco’s premium varieties and capabilities, we reinforce our ability to serve leading retailers and distributors worldwide.” The acquisition follows a year of rapid expansion for Unifrutti. In 2024, the company added Verfrut, Bomarea, and AvoAmerica Peru to its portfolio, extending its presence across key fruit categories. Unifrutti currently operates 16,000 hectares across Latin America, Europe, Asia, and Africa, supplying more than 300 fruit varieties to over 1,000 customers in more than 50 countries. The transaction is subject to customary closing conditions.

Momo Kombucha, a producer of fermented beverages, has partnered with UK-based speciality produce supplier Natoora to introduce Carmelo’s Green Mandarin Kombucha. This innovative seasonal offering, priced at £4.50 for a 330ml bottle, will be available in select retailers including Planet Organic, Whole Foods Market, Gail’s Bakery and Selfridge. The collaboration showcases Momo’s unfiltered kombucha, expertly blended with the unique tardivo di Ciaculli mandarin, a rare variety sourced from Sicily. This partnership not only highlights the vibrant flavours of the green mandarin but also addresses the growing consumer demand for high-quality, seasonal products. Momo’s founder, Josh Puddle, said: “We’re thrilled to launch our new Green Mandarin Kombucha for a second year as part of our seasonal collaboration with Natoora. These green mandarins bring an exceptional, bold flavour that makes this kombucha truly unique.” Puddle also noted that proceeds from sales will support Natoora’s Farm Fund, which empowers young farmers to foster sustainable agricultural practices. Natoora’s founder, Franco Fubini, added: “Our partnership with Momo has been getting more exciting as the seasons progress. Together, we’ve been able to capture incredible flavours in a delicious, healthy drink.” Fubini’s vision for green citrus fruits has transformed the culinary landscape, with chefs worldwide embracing these unique ingredients for their aromatic complexity. The green mandarin used in this kombucha is harvested during a short window from October to November, allowing Momo to preserve the fruit's vibrant flavour throughout the winter months. This innovative approach to sourcing reflects Natoora’s commitment to revolutionising the fruit and vegetable supply chain by prioritising flavour and sustainability over traditional harvesting practices. Kombucha, a fermented tea known for its refreshing taste and probiotic benefits, aligns well with the current consumer trend towards health-conscious beverages. Momo Kombucha noted quality by using premium ingredients, including organic teas and slow-pressed juices, and brewing in small batches to ensure maximum flavour and health benefits. As the demand for unique and health-oriented beverages continues to rise, the launch of Carmelo’s Green Mandarin Kombucha positions Momo and Natoora at the forefront of this burgeoning market. This collaboration not only enhances their product offerings but also sets a precedent for future partnerships focused on sustainability and innovation in the food and beverage sector.

Ben & Jerry’s is expanding beyond pints and into the handheld novelty space with the debut of its new Ice Cream Bars, rolling out to US retailers beginning January 2026. The brand’s latest innovation delivers its signature chunks and swirls in an on-the-go format designed to tap into growing consumer demand for premium convenience desserts. The new line will launch with five flavours, three of which mirror some of the brand’s best-selling classic –Cookie Dough, Chocolate Fudge Brownie and Strawberry Cheesecake, alongside two additional varieties, PB Pretzel and Caramel Blondie. Each bar features Ben & Jerry’s ice cream packed with inclusions, then dipped in a chocolatey coating with embedded cookie pieces. Products will be sold in four-pack multipacks of 2.5 oz bars, with a suggested retail price of $5.99–$7.49. A single-serve Cookie Dough Ice Cream Bar will also release in convenience stores in spring 2026, priced at $3.99. With its move into the bar format, Ben & Jerry’s joins the rising segment of premium indulgent novelties, a category that continues to benefit from consumers seeking portion-controlled treats and portable dessert options. The company says the bars were “lovingly crafted,” aiming to offer fans the same sensory experience found in its pints, now in a format suited for snacking occasions and impulse purchases. The new Ice Cream Bars will be available nationwide in early 2026 in frozen novelty sets and convenience channels.

The food and beverage (F&B) industry is one of the most water-intensive sectors in the world. From ingredient preparation and cleaning operations to cooling, heating and wastewater discharge, water plays a central role in daily production. As manufacturers strive to increase efficiency, meet stricter food safety regulations and reduce their environmental footprint, advanced water and process treatment solutions have become essential. Kurita, a global leader in water and process technologies and services, offers a comprehensive portfolio designed specifically to address these challenges in the F&B sector. Kurita’s approach streamlines and improves water-related processes at the facility, from intake to discharge, while improving productivity and reducing environmental impact. These impacts are also realised in energy savings as well as reducing CO 2  footprint. Kurita’s F&B solutions combine technologies, services, digital monitoring and sustainability-driven innovations to help customers achieve reliable, safe and efficient operations. Targeted water treatment for reliable operations One of the core pillars of Kurita’s offering is utilities and process water treatment. Food and beverage production requires clean, consistent and hygienically safe water. Kurita provides advanced technology solutions that ensure optimal water quality to meet strict industry standards and help maintain stable operations even under varying water-source conditions. Equally important is the water and energy management systems provided by Kurita, which are widely used for thermal processing, sterilisation, pasteurisation and CIP (clean-in-place) processes. Kurita offers tailored water treatment programs to control scaling, corrosion and microbiological growth in cooling systems, ensuring safe and efficient heat-exchange performance, enhancing energy efficiency and equipment lifespan. By keeping boilers clean and stable, sites can significantly reduce energy and water consumption and limit production downtime. Membrane treatment programmes for water purification are becoming more widely used. Kurita's Avista technologies extend membrane life, reduce cleaning frequency and maintain stable permeate quality, helping sites safeguard both product quality and operational costs. Kurita brings strong expertise to wastewater treatment and water recycling. F&B wastewater often contains high levels of organic matter, fats, oils and variable loads. Kurita’s wastewater technologies and equipment treatment systems help sites to meet discharge regulations, reduce sludge hauling and increase the potential for water reuse. A distinctive feature of Kurita’s F&B offering is its emphasis on digitalidation and smart monitoring. Using sensors, automation and data-driven platforms, Kurita helps sites in monitoring critical parameters such as corrosion, biofilm, scaling tendencies, water usage and chemical dosing in real time. This not only improves operational reliability but allows rapid intervention to prevent costly failures or contamination risks. In addition to digital automation, Kurita provides on-site technical service , audits and consultancy, helping our customers to optimize their full water cycle. Overall, Kurita’s F&B solutions deliver a powerful combination of operational efficiency, product safety and environmental responsibility by focusing on the entire lifecycle of water and process systems, supporting our customers in their journey toward cleaner production, regulatory compliance and sustainable growth, offering innovation backed by decades of global expertise.  For more information, please visit the Kurita F&B 360 website .