Our relationship with sleep can be a complex one, influenced by myriad lifestyle and health factors – and awareness of this has intensified. An increasing tendency to view health and wellness holistically, paired with a shift toward natural, botanical remedies, has seen a growing number of consumers turning to nutraceuticals with dreams of achieving those elusive, restorative eight hours. FoodBev explores. We live in a busier world than ever – filled with demands and distractions, with factors like chronic stress and overwhelm resulting in significantly impacted sleep for many of us. Meanwhile, advances in sensor technology have made it easier than ever for people to monitor the quality of their sleep using wearable tech such as smart watches. A spokesperson for functional beverage brand Trip told FoodBev: “For a long time, sleep only really entered the conversation when people were struggling with it. Now the focus has shifted, with more people thinking about how to optimise their sleep as part of their everyday wellbeing”. “As a result, people are becoming much more intentional about how they prepare for sleep. They are not just tracking how many hours they get each night, but building proper wind-down routines, such as cutting back on screen time, reducing alcohol, or turning to natural sleep aids.” According to research from FMCG Gurus, the top reasons for worsened sleep cited by those impacted included emotions (43%) and financial situation (38%). Elena García, scientific product and communication manager at Nektium, noted that many factors are contributing to the problem, including blue light from devices and noise pollution. In many cases, stress is the culprit. “Whether it’s work, finance or emotional issues, stress causes the body to activate the hypothalamic-pituitary-adrenal axis, leading to higher cortisol and adrenaline levels,” García said. “Over time, stress hormones make it hard for the nervous system to switch off and will directly interfere with the body’s circadian rhythm.” Younger consumers in particular are paying attention to this, with Gen Z and Millennials showing more interest in improving their sleep compared with Generation X and Baby Boomers. Trip’s spokesperson commented: “Recent research shows Gen Z and Millennials now dedicate around 41% of their discretionary spend to wellness habits, with sleep products and night-time rituals becoming one of the fastest-growing areas.” Through night and day Lack of quality sleep due to heightened cortisol – which delays the release of sleep-regulating hormone melatonin – can disrupt emotional resilience the next day, further exacerbating the problem. “This can create a vicious cycle where chronic stress negatively impacts sleep quality, which then feeds into poor management of mood and stress, and so sleep continues to worsen,” said Nektium’s García. Awareness of this role that daytime emotional balance plays in the cycle has sparked a shift toward natural, botanical solutions, with many consumers also carefully considering how their daytime behaviour is influencing the night. “Instead of just reaching for more coffee, people are now recognising that sleep debt and circadian disruption can have long-term effects on resilience, hormone health and overall performance,” said Nora Khaldi, founder and CEO of Nuritas. She added that while melatonin supplements are a popular way for consumers to support their sleep at night, many are now seeking convenient alternatives that can support their full sleep cycle without feeling groggy in the morning, and integrate easily into their daily rituals. Eléa Witrant, brand manager at Ingredia, told FoodBev that consumers are increasingly seeking solutions that provide both clinically proven efficacy and the safety of natural origin. Trip’s spokesperson pointed to market data that reflects this shift, with the strongest growth across the global sleep aids market – worth over $6 billion – coming from the natural end of the category. “Products built around ingredients such as magnesium, adaptogens and botanicals are growing at nearly 13% annually versus 5% for the category overall,” Trip’s spokesperson added. Nature’s medicine Cannabidiol (CBD), which Trip built its core beverage offering around before its expansion into other functional ingredients like lion’s mane mushroom, is often associated with relaxation and improved sleep. FMCG Gurus data shows that 46% of consumers associate it with enhanced sleep, though some are skeptical of its effectiveness. “On the relaxation side, magnesium and B6 are very frequent formulation companions, as well as traditional herbal solutions like passionflower and valerian root,” said Ingredia’s Witrant. FMCG Gurus’ data shows consumers most associate botanicals like chamomile, dandelion, lavender, ginseng and rose with improving sleep patterns. Additionally, tart cherry and L-theanine are showing up in many formulations, both linked to improved sleep quality. Peptides are also having a moment across need states, including sleep, pointed out Nuritas’ Khaldi. PeptiSleep, a solution launched by Nuritas last year, is derived from natural plant peptides found in brown rice. It is designed to reduce peripheral cortisol, a hormone that keeps you alert. “Unlike some sleep aids, it helps through every phase of sleep, including falling asleep and staying asleep, so consumers wake up rested and refreshed,” Khaldi said, noting the absence of a “sleep hangover” and its easy formulation across applications, and with other functional ingredients, as additional benefits. Daniel Ramón, B2B marketing manager for EMEA at Symrise, pointed out that consumers increasingly opt for more traditional food and drink formats over supplements due to their perceived naturalness and affordability. Dairy products with probiotics, such as milk and yogurt, are favoured as consumers increasingly connect sleep to gut health, he emphasised. The company’s Probi biotic solution range takes a ‘psychobiotic approach,’ built around the gut-brain axis and the ability of certain strains to influence sleep and stress-related pathways. “Lactiplantibacillus plantarum HEAL9 is positioned to support sleep quality, stress management, mood and cognition, supported by multiple clinical studies,” Ramón said, noting that improvements have been shown in sleep quality and daytime function, with reductions in morning cortisol levels. Elsewhere in dairy, Ingredia has seen success in sleep enhancement with its ingredient solution Lactium, a milk protein hydrolysate that contains a bioactive decapeptide with relaxing properties, α-casozepine. “In our latest clinical and consumer studies, Lactium has shown ability to improve sleep latency, sleep duration, sleep efficiency, sleep disturbances, subjective sleep quality and reduce daytime dysfunctions,” said Witrant. Holistic approach Witrant noted that Lactium reduced perception of stress and anxiety in a study conducted in women, while also acting on related symptoms including digestion (reduced nausea and snacking), reduced cardiovascular oppression symptoms, and improved concentration, memory, mood and social interaction. This enables it to meet demand for multifunctional and specialised nutrition solutions in the women’s health and healthy ageing sub-categories of functional food and beverage. Meanwhile, Nektium’s Vanizem solution – a fast-acting botanical extract made from West African spice Aframomum melegueta, designed to enhance feelings of calmness – showed benefits for menopausal women in a 2021 study when combined with soy isoflavone and Punica granatum skin. “It brought a 38% improvement in Quality of Life on the Cervantes Scale, which takes into account the effects of vasomotor symptoms such as hot flushes and night sweats, lack of sleep and energy, and ageing perception,” said García. © Nektium Though solutions for sleep improvement can span across categories and target broad consumer demographics, there is an important distinction between consumers seeking sleep-promoting solutions, and consumers with sleep disorders and medical conditions. Symrise’s Ramón noted that it is crucial to take care when communicating sleep-related benefits – such as ensuring not to imply treatment of sleep disorders like insomnia, or mental health conditions such as depression. Structure/function-style language (such as ‘supports sleep quality’) can be used where permitted, but substantiation must match the claim, he warned. “Ensure wording aligns with endpoints measured, such as quality measures and cortisol markers, and is strain-specific when discussing probiotics,” he commented. “Be careful with ‘next-day’ claims too: ‘daytime function’ may be acceptable if substantiated, but avoid implying prevention of fatigue-related disease or guaranteeing outcomes.” In the coming years, Ramón believes the market will continue to shift from ‘sleep aids’ to ‘sleep routines,’ with growth in ritualised, comforting formats and multi-benefit bundles. Trip’s spokesperson noted that sleep aids must fit seamlessly into evening routines, pointing out that this was central to the development of many of its products used for sleep support – including its CBD oil, as well as a new range of gummies and a soluble powder, made with ingredients such as magnesium, valerian root, tart cherry extract and chamomile. “What’s also interesting is that the conversation has shifted away from duration entirely,” they said. “Research across major markets shows around 88% of US adults now say sleep quality matters more to them than the number of hours they get. That changes what people are looking for in a product – they’re not chasing more sleep, they’re looking for better quality sleep.” The spokesperson added that product format will play a key role in how the category evolves. “Different formats suit different habits and preferences,” they concluded. “Sleep will become even more closely linked to mental wellbeing and performance and, crucially, focusing not just on the night itself, but how you feel the next day too.”

Beneo has launched a new collection of sugar-free hard-boiled candy concepts designed to help confectionery manufacturers tap into emerging flavour trends, functional benefits and growing consumer demand for reduced-sugar products. Presented within the ingredient supplier's new "Sweets Box" concept collection, the prototypes showcase the versatility of its sugar replacer Isomalt across a range of visually striking and flavour-led confectionery applications. The launch comes as manufacturers continue to explore opportunities in the sugar-free and functional confectionery categories, with consumers increasingly seeking products that combine indulgence with health-conscious credentials. Among the concepts featured in the collection is a Yuzu & Matcha Liquid Filled Candy, which combines citrusy yuzu with a liquid matcha centre to deliver a multi-sensory confectionery experience. Beneo developed the concept to capitalise on growing consumer interest in globally inspired flavours and social media-driven food trends. The collection also includes a Caramel Coffee Candy, formulated to deliver a caffeine boost in a sugar-free format. The concept targets consumers looking for convenient products that support focus and alertness throughout the day, reflecting broader growth in the caffeine market. Completing the range is an Energy Drink Candy that translates the flavour profile of popular energy beverages into a hard candy format. Designed primarily for younger adult consumers, the concept offers a portable and shareable alternative to traditional caffeinated products. All three concepts are formulated using Isomalt, Beneo's sugar replacer derived from sugar beet. The ingredient provides a sugar-like taste profile without the cooling effect often associated with other sweetening systems and is widely used in sugar-free hard-boiled confectionery. According to Beneo, Isomalt also offers several technical advantages for manufacturers, including colour stability, low hygroscopicity to reduce stickiness, and processing properties that support complex multi-layer and filled candy designs. Its slower dissolution rate can also help extend flavour release and consumption time. The launch reflects growing momentum within the functional confectionery segment, where brands are increasingly looking to add value through ingredients, flavour experiences and wellness positioning while maintaining consumer appeal. Klaudia Volmer, product manager for functional carbohydrates at Beneo, said: "Through these latest concepts, we are demonstrating how combining market insights with technical expertise can unlock new opportunities for innovation. Isomalt enables manufacturers to create sugar-free products that meet today's expectations in terms of taste, functionality and visual appeal." As demand for reduced-sugar products continues to rise globally, ingredient suppliers are increasingly focusing on solutions that enable manufacturers to reformulate traditional confectionery products without sacrificing sensory quality. Beneo's latest concepts highlight how established formats such as hard-boiled candies can be reinvented to align with modern consumer preferences for healthier indulgence, functional benefits and novel flavour experiences.

Dutch meat alternatives specialist Schouten Europe has acquired fellow plant-based producer Bobeldijk Food Group, strengthening its manufacturing footprint and market position in Europe's growing alternative protein sector. The acquisition brings together two established Dutch companies with strong expertise in private-label plant-based products and is expected to significantly increase Schouten Europe's production capacity while supporting its long-term growth ambitions. Based in Giessen, The Netherlands, Schouten Europe has been active in the plant-based sector since 1990 and is widely regarded as one of the pioneers of the meat alternatives industry. The company supplies a broad portfolio of meat and fish alternatives to customers in more than 50 countries, primarily through private-label partnerships. Schouten Europe CEO Niek-Jan Schouten, said: "The market for plant-based products is developing rapidly. With the acquisition of Bobeldijk, we are not only increasing our production capacity but also strengthening our flexibility and decisiveness towards customers. At the same time, this step gives us the opportunity to continue investing in innovation." Bobeldijk Food Group, based in Deventer, has established a strong position within the European plant-based market through its focus on product development and private-label manufacturing. Schouten said the two companies share similar values centred on quality, innovation, flexibility and long-term customer relationships. "Bobeldijk has extensive knowledge, experience and craftsmanship in the production and marketing of plant-based products, making it a strong addition to our organisation," he added. The transaction comes as plant-based markets across Europe enter a period of maturation following several years of rapid growth. While some categories have experienced slower growth rates and market stabilisation, Schouten reports continued momentum in its business. The company revealed that it achieved revenue growth of more than 30% last year, outperforming many markets within the broader plant-based sector. The acquisition also supports Schouten's wider strategy to accelerate the protein transition and expand internationally under the leadership of the next generation of the Schouten family. Following the deal, the company claims to become the largest family-owned business operating in the European meat alternatives market. As consumer demand for sustainable protein options continues to evolve, Schouten said it will continue investing in innovation and product development to support future growth. "We continue to invest in innovation and accelerate the protein transition," the company said. "Not only because we believe in the growth opportunities of plant-based food, but above all because, as a family business, we want to contribute to a more sustainable and future-proof food system." Financial terms of the transaction were not disclosed.

Erik Borjesson Protein remains one of the most popular supplements as the health and wellness trend continues to gain traction. However, powder doesn’t suit everyone. Convenience and flavour are driving demand for different formats, with brands and manufacturers now offering familiar products with high-protein content, especially in beverages, allowing health-conscious consumers to hit their goals without the need for powders and blending. Erik Borjesson, centre of expertise manager for prepared food at Tetra Pak, explores how the protein trend is shaping new product development. For years, protein powder was all the wellness industry could talk about, driven by a surge in social media fitness culture and the mainstreaming of gym-going. In fact, powders became a $25 billion category as consumers chased functional benefits – whether that be performance gains, recovery or simply a higher protein intake. But the wellness market doesn't stand still. As more people become increasingly focused on looking after their personal health and wellbeing, the market audience is broadening beyond dedicated athletes to include a much wider demographic: busy professionals, an ageing population, parents managing family nutrition and 'everyday athletes'. Indeed, the food supplement and nutrition (FSN) product market is projected to reach around $759 billion by 2034, expanding at a CAGR of 7%, as more and more consumers look for functional benefits. However, the way consumers want these benefits delivered has changed. Not everybody wants to measure and mix a powder product. Whether in the gym, at home or on their commute, many people want to just grab and go. Separately, many seek improved taste and textures, beyond those available with powders. The result is a growing interest in liquid ready-to-drink (RTD) formats – presenting an exciting commercial opportunity for producers in the FSN category. Convenience is no longer a nice-to-have Liquid RTD formats are ready when you are. No need for cleaning a scoop, accessing water or breaking up lumpy mixtures… and no cleaning up spills either. Convenience is a deciding factor for today's consumers. According to Tetra Pak’s research, liquid is now a widely preferred format across FSN categories, with 24% of health-conscious consumers already consuming liquid food supplements and nutrition products, and 59% are interested in adopting liquid formats. Meanwhile, 59% of these health-conscious consumers express an active interest in liquid formats for FSN products, highlighting a clear demand. What’s more, with friction around product-mixing removed, consumers have the freedom to decide which product they’ll opt for based on how they feel in that particular moment. Emotional drivers are playing an increasingly significant role in purchase decisions: for example, 42% of consumers were motivated to choose FSN products based on a sense of control over their health, while 39% cited peace of mind and 30% looked for stress relief. For powder producers considering the move to liquid, this shows how RTD formats serve consumers who want nutrition that can be seamlessly integrated into their daily routine, based on their wellness needs in a given moment. Complementing powders with liquid solutions Consumer preference for liquid isn't just about the time required to prep powders. Taste is a frequently mentioned pain-point in powder products. While innovations such as advanced filtration – which allow new ingredient streams with a positive impact on taste and texture - the work is ongoing. By contrast, formulation in a liquid base mixes ingredients with a smoother texture and a specific flavour profile. Sweetness, mouthfeel and aftertaste are all more controllable for the producer, instead of relying on the customer's prowess with a mixing spoon. When consumers think about price, the value is clearer with a product that is ready to consume, enjoyable to drink and functionally effective. Thus, while plenty of consumers continue to love powder products, adding liquid formats to the portfolio allows producers to capture a wider range of consumers. The innovation potential Liquid formats are also ripe for product innovation as producers can incorporate fresh, filtered or specialised ingredient bases, produced at scale. Consumers can't get enough of novel flavours and functional combinations. Some ingredients are popular across the globe: primarily vitamins, minerals and proteins, followed by growing interest in fibre, Omega-3 fatty acids and biotics. Well-informed producers can also take advantage of local differences. Consumers in Brazil favour fibre and collagen, while those in China opt for biotics, and in India, there is a growing interest in botanical extracts. Flavour preferences also vary around the world, from chocolate and strawberry in Brazil to coffee and apple in Japan and dessert-style options in Spain. RTD is ready to deliver The FSN market doesn't hang around. With consumer demand clearly established, liquid RTD formats are gaining ground. Early movers are already innovating and establishing themselves in the category. The good news for powder producers is that there is a route to expanding portfolios with RTD, delivering innovative, convenient and appealing products at scale. By combining functional benefits with emotional appeal and tailoring products to local preferences, brands can build stronger connections with consumers, increase loyalty and unlock new opportunities for sustainable growth through liquid formats.

Marks & Spencer is building on the success of its viral sweet sandwich range with the return of its Red Diamond Strawberry & Creme Sandwich, alongside a new chocolate, strawberry and pistachio variant and the launch of what it claims are the UK's first sweet dipping products. The retailer has reintroduced the Red Diamond Strawberry & Creme Sandwich following strong consumer demand after its debut during last year's Wimbledon season. According to M&S, the limited-edition product generated 13.1 million social media views and sold more than 75,000 units nationwide within its first five days on sale. The returning sandwich features sweetened bread filled with whipped cream cheese and M&S Collection Red Diamond strawberries, a premium berry variety grown by the retailer's select farming partners and left to ripen longer on the plant to enhance sweetness and flavour. Joining the range is the new Chocolate, Strawberry & Pistachio Creme Sandwich, which taps into the growing popularity of pistachio-flavoured products. The dessert-inspired sandwich combines Fairtrade cocoa-enriched sweetened bread with pistachio crème made from roasted pistachios, Belgian dark chocolate sauce and British strawberries. The launch builds on consumer enthusiasm for pistachio and chocolate pairings, a trend that has gained momentum across bakery, confectionery and dessert categories in recent years. Alongside the sandwich range, M&S is entering new territory with two sweet dip products designed for sharing occasions and snacking occasions. The retailer claims the products are the first sweet dips available on the UK market. The Strawberry & Cream Dip combines whipping cream, soft cheese and Greek-style yoghurt layered with strawberry compote, while the Chocolate & Pistachio Dip features a blend of Italian and Belgian chocolate ganache mixed with pistachio crème and topped with crushed pistachios. The products have been positioned as versatile accompaniments for both sweet and savoury snacks, including biscuits, fruit and pretzels, and are intended to complement summer grazing boards and picnic occasions. The launch reflects growing retailer interest in blurring the lines between traditional desserts, snacks and sharing formats as consumers seek more experiential food products. It also highlights the continued influence of social media-driven food trends, particularly around premium strawberries, pistachio flavours and unconventional product formats. Available now in M&S stores, the Red Diamond Strawberry & Creme Sandwich retails at £2.80, while the Chocolate, Strawberry & Pistachio Creme Sandwich is priced at £3.50. The Strawberry & Cream Dip and Chocolate & Pistachio Dip are available for £3.25 and £3.75 respectively.

Planet A Foods has expanded its cocoa-free ingredient portfolio with the launch of ChoViva No Added Sugar, targeting growing demand for healthier indulgence options across the confectionery and bakery sectors. The German food technology company said the new formulation combines its cocoa-free chocolate alternative with a no-added-sugar recipe, allowing manufacturers to develop reduced-sugar products without compromising on taste, texture or functionality. The launch comes as food and beverage brands face increasing pressure to address consumer concerns around sugar consumption while maintaining indulgent product experiences. Sara Marquart, co-founder and chief technology officer of Planet A Foods, said: "Demand for sugar-reduced products is accelerating rapidly as consumers become increasingly mindful of their nutrition. Historically, cutting out sugar often meant sacrificing taste. Our formulation successfully retains the familiar, smooth melt and indulgent experience while eliminating added sugar." ChoViva is produced using sunflower seeds rather than cocoa beans, offering manufacturers an alternative ingredient that aims to reduce exposure to cocoa supply chain challenges, including price volatility, availability concerns and sustainability risks. The introduction of a no-added-sugar version reflects broader shifts in consumer purchasing behaviour. According to Planet A Foods, consumers are increasingly seeking products that combine indulgence with perceived health benefits, driven by growing awareness of the health impacts associated with excessive sugar consumption and the wider trend toward conscious eating. The company believes the new ingredient could help confectionery and bakery manufacturers unlock opportunities in one of the fastest-growing segments of the sweets market, as demand rises for products positioned around reduced sugar and improved nutritional profiles. Alongside its health-focused positioning, Planet A Foods is highlighting the ingredient's environmental credentials. Because ChoViva is manufactured from sunflower seeds rather than cocoa, the company says it avoids many of the environmental challenges linked to traditional cocoa production, including deforestation and emissions associated with long-distance transportation. According to the company, ChoViva Milk has a carbon footprint of 2.8kg CO₂e per kilogram compared with 10.6kg CO₂e per kilogram for conventional milk chocolate, based on a lifecycle assessment verified by the sustainability platform, Inoqo. The launch further strengthens Planet A Foods' position in the rapidly evolving alternative chocolate category, where ingredient suppliers are increasingly developing solutions that address both sustainability concerns and changing consumer health priorities. As cocoa prices remain elevated and manufacturers seek greater resilience in ingredient sourcing, innovations such as cocoa-free and sugar-reduced alternatives are expected to play an increasingly important role in future product development strategies.

The Hershey Company has appointed Heather Hoytink as president, US, effective 8 July 2026, strengthening its leadership team as the snacking giant continues to expand across confectionery, salty snacks and protein categories. Heather Hoytink Hoytink joins Hershey from PepsiCo, where she most recently served as senior vice president and chief commercial officer for US Away From Home Beverages. In that role, she led North America's beverage commercialisation strategy across the away-from-home channel, working with major national customers to drive growth and expand consumer engagement with PepsiCo's beverage portfolio. She brings more than two decades of experience in sales, operations and commercial leadership, having held a number of senior roles throughout her career. Prior to her most recent position, Hoytink served as president of PepsiCo's South Division, overseeing one of the company's largest regions and delivering sustained revenue growth alongside margin expansion. At Hershey, Hoytink will assume end-to-end responsibility for the company's US commercial business. Her remit will span Hershey's confectionery, salty snack and protein portfolios, while advancing the company's 'ONE Hershey' commercial strategy designed to provide a more integrated approach across retail and consumer touchpoints. Kirk Tanner, president and chief executive officer of Hershey, said about the appointment: "Her [Hoytink] experience leading some of the largest, most complex customer and commercial organisations in the industry makes her exceptionally well-suited to lead our team into the next generation of growth." The appointment reflects Hershey's continued focus on broadening its presence beyond traditional confectionery. Over recent years, the company has expanded its portfolio through acquisitions in salty snacks and functional nutrition, adding brands such as SkinnyPop, LesserEvil, Pirate's Booty, Dot's Homestyle Pretzels, ONE Brands and Fulfil alongside its established confectionery portfolio. As President, US, Hoytink will oversee growth initiatives across retail, away-from-home, omnichannel and digital channels, supporting Hershey's ambition to create a unified commercial model across its expanding snacking business. Commenting on her appointment, Hoytink said: "I'm excited to join Hershey at such a dynamic moment for the business. Hershey's iconic brands, strong customer partnerships and talented team create an incredible foundation for growth. "I'm energised by building winning teams, investing in people and working closely with customers to unlock new opportunities. I look forward to partnering with the team to build on existing momentum, continue delivering for customers and consumers and drive the next chapter of growth together." Hoytink holds a degree in marketing and communications from the University of Wisconsin-Eau Claire and has completed executive education programmes at Dartmouth's Tuck School of Business and Harvard Business School. The leadership appointment comes as Hershey continues to position itself as a diversified snacking company, generating annual revenues of more than $11.7bn across a portfolio of more than 85 brands sold in approximately 65 countries worldwide.

The EuroPack Summit will return on 7-8 September as an invitation-only executive forum bringing together senior leaders from Europe’s FMCG, retail and packaging sectors to address the industry’s most pressing challenges in sustainable packaging, PPWR readiness and circular supply chain transformation. Hosted at the Fairmont Le Montreux Palace in Montreux, Switzerland, the summit provides a high-level platform for decision-makers to benchmark strategies, share operational insights and evaluate new solutions shaping the future of packaging in Europe. As regulatory pressure increases and consumer expectations evolve, the EuroPack Summit equips executives with practical approaches to redesign packaging systems for compliance, sustainability and commercial performance. The agenda features case studies, peer discussions and curated meetings designed to accelerate progress towards scalable circular packaging models. Key focus areas Less is more Exploring cost-efficient sustainability through lightweighting, lifecycle-driven design and the shift toward recyclable, reusable and alternative materials. Ready or not Turning PPWR and EPR requirements into actionable packaging strategies aligned with EU compliance and cost frameworks. Sourcing for scale Building resilient and sustainable supply chains through procurement transformation and strategic supplier partnerships. Next-gen packaging Using packaging innovation and design as a driver of brand differentiation in competitive markets. Intelligence unpacked Applying AI and digital tools to advance packaging design, optimisation and decision-making. Beyond the shelf Understanding how packaging influences brand perception, consumer behaviour and sales performance through data-driven insights. Executive participation The EuroPack Summit convenes senior packaging leaders from Europe’s fastest-growing FMCG and retail organisations, alongside innovative packaging suppliers and solution providers. Executives participate in curated, one-to-one meetings designed to streamline vendor selection and support strategic sourcing decisions. Through structured engagement, suppliers are matched with relevant decision-makers based on verified strategic priorities and innovation needs. Featured speakers and industry leaders The programme includes keynote presentations, case studies and interactive discussions from leading industry voices: Nicolas le Sourd, global head of procurement for packaging at Nestlé Ketty Poletto, chief procurement officer at Bacardi Andrea Bordini, global packaging innovation director at Barilla Mareike Bell, CSR and sustainability director CPD DACH at L’Oréal Kristina Kölling, director circular economy at Tchibo About the EuroPack Summit The EuroPack Summit is an invitation-only, premium forum designed to connect senior FMCG packaging executives with carefully selected suppliers and solution providers. The summit is structured to support meaningful business outcomes by aligning supplier capabilities with the strategic priorities of packaging leaders, enabling more efficient evaluation of innovations, materials and technologies. Through a curated approach to networking and content delivery, the EuroPack Summit aims to modernise traditional procurement and business development processes, creating high-value partnerships across the packaging ecosystem. Request an invitation or learn more here, or contact Kyriakos Xenophontos at kyriakosx@marcusevanscy.com.

FPT, alongside distributors Bimotor and Avoni Industrial, has partnered with Green Power Systems to provide power generation equipment for an agro-industrial project in Algeria. The $3.5 billion project, co-funded by the Algerian National Investment Fund and Qatari dairy producer Baladna, will include one of the world’s largest integrated dairy farms and powdered milk production facilities. The site will span 117,000 hectares of agricultural land and is designed to support 270,000 dairy cows. Located in Adrar province, the facility is scheduled to begin production in late 2027. Once fully operational, it is expected to produce up to 100,000 tonnes of powdered milk per year, meeting around half of Algeria’s domestic demand. The project is being developed in a Saharan region where temperatures often exceed 40°C for more than 130 days a year. As a result, irrigation will play a central role in growing crops to feed the dairy herd. Green Power Systems has supplied 50 GP330 S/I-A generator sets powered by FPT CURSOR 13 engines. The units provide up to 330 kVA and will support round-the-clock operation of central pivot irrigation systems. Central pivot irrigation uses rotating equipment fitted with sprinklers to water crops in circular areas around a fixed point. The method is widely used on large plots of arid land because it can reduce labour requirements and improve water efficiency compared with some conventional irrigation approaches. Flavio Faggiolini, export area manager for Green Power Systems, said the company’s involvement reflected its role in supplying power generation systems for large-scale agro-industrial and infrastructure projects. “In projects of this magnitude, power continuity is essential to ensure the proper functioning of the entire infrastructure,” he said. “The collaboration with FPT Industrial contributed to delivering a solution aligned with the reliability requirements of the operational context.” Vittorio Bertalli, head of sales EMEA at FPT, added: “Being part of such a large-scale project, meant to improve Algeria’s food security and to create about 5,000 local jobs, is both a great honour and a great responsibility.” The CURSOR 13 engine is designed for power generation applications and can be configured for emissions standards ranging from unregulated markets to Stage V and Tier 4 Final requirements. It features an electronically controlled unit injector system and is designed to support load response, fuel efficiency and extended service intervals. For the Green Power Systems project, the C13 configuration is unregulated and features a 12.9-litre, six-cylinder engine. It delivers 300 kW of prime power at 1500 rpm and 327 kW at 1800 rpm, with standby power of 330 kW and 360 kW respectively.

Egglife Foods has expanded its range of egg white wraps with the launch of a new chocolate flavour, available exclusively at Target stores across the US. The Chicago-based company, which produces flour-free wraps made with egg whites, said the new product is designed for consumers seeking higher-protein options for sweet snacks, breakfasts and desserts. The chocolate egglife Egg White Wraps are made with real cocoa and sweetened with monk fruit. Each serving contains 11g of protein, zero sugar and 60 calories. The launch follows continued demand for Egglife’s Sweet Cinnamon wraps, which the company said have been used in breakfast roll-ups and dessert-style recipes. Sweet Cinnamon egglife wraps were also named a winner in Good Housekeeping’s 2026 Snack Awards. David Kroll, CEO of Egglife Foods, said: “Sweet Cinnamon showed us there’s a real appetite for sweet options that still deliver on protein and simple ingredients. Chocolate takes that idea even further, giving consumers a delicious way to enjoy Egglife throughout the day.” The company said the new wraps can be used with ingredients such as strawberries and nut butter, or folded into dessert-style recipes. Chocolate egglife wraps are available now in the refrigerated section near eggs at Target stores.

Dairy Farmers of America (DFA) has announced plans to idle its plant in St. Albans, Vermont, and close the adjoining St. Albans Creamery & Supply store, affecting around 80 employees. The closure is set to take effect on 17 August 2026. In a statement, DFA said it had made the “difficult decision” to idle the plant and close the store, adding that the move was “not a reflection” of employee performance. The cooperative said it was “grateful to this team for their hard work and dedication” and would provide resources and additional support services to those impacted. The plant and store have been part of the St. Albans community for generations. DFA said it recognised the “deep local connections” to the operations and acknowledged that the news would be difficult for employees, their families and the wider Vermont community. Milk currently received at the St. Albans facility will continue to be processed within DFA’s wider network. The cooperative said this would ensure regional dairy farmers continue to have a market for their milk and that customers would continue to be served without disruption. Local farmers will also continue to have access to products and services previously provided by St. Albans Creamery & Supply through DFA’s direct-ship model. DFA said the decision “was not made lightly” and reflected broader operational and network changes needed to better serve its farmer-owners and customers. The cooperative added that it would continue to support Vermont through Northeast Logistics and its farmer-owners.

The International Dairy Foods Association (IDFA) has appointed Heather Soubra as senior vice president, strategic initiatives and industry relations, marking her return to the organisation as it advances a new phase of strategic growth and industry engagement. Heather Soubra In the role, Soubra will oversee IDFA's NextGen Leadership Program, strengthen collaboration with member companies and board leadership, and help drive implementation of the association's recently launched strategic roadmap, Vision of the Future 2.0. She will report directly to IDFA's president and CEO Michael Dykes, who welcomed her return to the organisation. "Heather is a trusted strategist and results-oriented leader who knows IDFA, our members and the dairy industry deeply," Dykes said. "She understands how to bring people together, move complex work forward and deliver results." Soubra previously served as IDFA's senior vice president of strategic initiatives and chief of staff, where she played a central role in advancing the association's strategic priorities and overseeing operations within the executive office. During her earlier tenure, she led the development and execution of several high-profile initiatives, including the annual Dairy Forum, while also creating the IDFA People Strategy, a leadership and workforce development framework focused on organisational wellbeing, talent development and future workforce needs. Her return comes as dairy organisations increasingly focus on leadership development, workforce retention and succession planning amid ongoing transformation across the food and beverage sector. "IDFA members are among the most innovative leaders in the food and beverage industry, and I am excited to return to an organisation and industry that mean so much to me," Soubra said. "I look forward to working with Michael, the IDFA team and leaders across the dairy industry to strengthen collaboration, support strategic priorities and build the relationships and programs that will move the industry forward." One of Soubra's immediate priorities will be leading IDFA's NextGen Leadership Program, which aims to develop future leaders across the dairy value chain. The programme has become an increasingly important component of the association's efforts to support talent development within the dairy sector as companies navigate changing consumer expectations, technological innovation, sustainability demands and workforce challenges. Her background in executive coaching and leadership development is expected to strengthen these efforts. Most recently, Soubra served as director of the George Washington Leadership Institute at Mount Vernon, where she designed and facilitated leadership programmes for executives across government agencies, trade associations and private-sector organisations. She is also an International Coaching Federation Certified Coach and a member of the Forbes Coaches Council, bringing extensive experience in leadership strategy, organisational development and executive coaching. The appointment aligns with IDFA's broader focus on strengthening industry collaboration and preparing dairy businesses for future growth opportunities. Representing dairy manufacturers, marketers, cooperatives, retailers and suppliers across the United States, IDFA continues to play a central role in shaping policy, workforce development and innovation initiatives across the sector.