Post Holdings has entered into an agreement to sell the pasta business of its 8th Avenue Food & Provisions subsidiary to food group Richardson. The transaction will see Richardson pay $375 million in cash and assume approximately $80 million in leaseback financial liabilities. It will expand Richardson’s food and ingredients presence in the US, adding new production sites and brands to its portfolio. As part of the deal, Richardson will acquire Post Holdings’ manufacturing facilities in Carrington, North Dakota; New Hope, Minnesota; and Winchester, Virginia. It will also take ownership of well-known pasta brands such as the Ronzoni retail brand. Richardson is headquartered in Manitoba, Canada, and operates as a vertically integrated processor and manufacturer of oats, durum and canola-based products. By integrating further down the value chain into pasta, Richardson will strengthen its ability to connect its position in North American durum origination and milling to the production of finished pasta products. Post acquired 8th Avenue on 1 July 2025 in a deal worth $880 million . The company will retain 8th Avenue’s nut butters, fruit and nut products and granola businesses, which are expected to be integrated into Post’s consumer brands segment. Darwin Sobkow, president and CEO of Richardson International, commented on the acquisition: “The handling and milling of durum wheat is a core strength of our business, and the opportunity to extend our reach into pasta builds directly on that foundation”. Approximately 500 employees from 8th Avenue will join Richardson following the transfer of shares. Richardson, which has a workforce of over 3,600 people worldwide, said its future strategy will emphasized innovation and growth in both retail and foodservice pasta markets. The transaction is expected to be completed during Post’s first fiscal quarter of 2026, subject to customary closing conditions. Top image: © Ronzoni

The Kraft Heinz Company has announced plans to split into two independent companies in a tax-free spin-off. According to the company, the goal is to simplify operations and sharpen the strategic focus of its brands. The board of directors unanimously approved the move, which is expected to position both companies for stronger performance and long-term shareholder value. The split will create: Global Taste Elevation Co : This company will focus on global sauces, spreads and shelf-stable meals. It includes big brands like Heinz, Philadelphia and Kraft Mac & Cheese. It expects around $15.4 billion in sales and $4 billion in profit in 2024. About 20% of its sales will come from emerging markets, and another 20% from restaurants and other foodservice channels. North American Grocery Co : This company will focus on staple food brands in the US and Canada, including Oscar Mayer, Kraft Singles and Lunchables. It expects about $10.4 billion in sales and $2.3 billion in profit in 2024. Most of its sales come from top-ranked brands. The company plans to grow efficiently while finding new opportunities for its products. The move follows earlier reports that Kraft Heinz was considering divesting part of its grocery business in a potential $20 billion spin-off . The planned separation confirms the company is moving forward with restructuring to simplify operations and focus on its strongest brands. Miguel Patricio, executive chair of the Kraft Heinz board, said the split will help each company focus more on its brands and use resources better. “By separating into two companies, we can allocate the right level of attention and resources to unlock the potential of each brand to drive better performance and the creation of long-term shareholder value," he said. Kraft Heinz CEO Carlos Abrams-Rivera will lead North American Grocery Co. A CEO for Global Taste Elevation Co is still being selected. Abrams-Rivera said the move will “unleash the power of our brands” and thanked employees for their work. The separation is expected to finish in the second half of 2026, after approvals from regulators and a tax review confirming the spin-off is tax-free. Kraft Heinz stated that additional details on company names, brand allocation, capital structure and board composition will be released closer to the completion of the transaction.

Laurent Freixe Nestlé has announced the immediate dismissal of CEO Laurent Freixe following an internal investigation into a breach of the company’s code of conduct related to a personal relationship with a subordinate. The board has appointed Philipp Navratil, the head of Nespresso, as his successor, marking a significant leadership transition for the company. Freixe, who had been with Nestlé for nearly 40 years and took over as CEO just a year ago, was removed from his position after a thorough investigation into allegations raised through the company’s internal complaints system, 'Speak Up'. While initial findings deemed the claims unsubstantiated, persistent internal complaints prompted a second investigation, which confirmed violations of company policy regarding personal relationships in the workplace. Nestlé’s chairman, Paul Bulcke, highlighted the importance of maintaining strong governance and values within the organisation. “This was a necessary decision. I thank Laurent for his years of service at Nestlé,” Bulcke said in a statement of the company's website, reinforcing the company’s commitment to ethical standards. Freixe’s departure adds to the challenges Nestlé is currently facing, including slowing sales in its core businesses and increasing regulatory scrutiny. Earlier this year, French authorities raided Nestlé’s offices as part of an investigation into the company’s alleged use of unauthorised filtration methods in its bottled mineral water. Furthermore, the company faced a recall of frozen meals in the US due to contamination concerns, which raised questions about its quality control processes. Since taking the helm, Freixe had aimed to refocus the company on its core brands, which include well-known products like Kit Kat, Nescafé, and Purina pet food, amidst a backdrop of declining share prices and investor concerns. Nestlé's stock has seen a significant drop of over 40% since hitting a peak of SFr127 in 2022, leading to increased pressure on the management team to deliver results. Philipp Navratil, who began his career at Nestlé as an internal auditor in 2001, has held various leadership roles across Latin America and within the coffee sector, culminating in his recent position as the head of Nespresso. Philipp Navratil His appointment comes at a critical time, and his proven track record could help stabilise the company. Jean-Philippe Bertschy, an analyst at Vontobel, noted that Navratil’s leadership is encouraging for investors who have been anxious amid recent turmoil. Navratil's experience in managing high-profile brands and his understanding of Nestlé’s operational dynamics will be crucial as he steps into the CEO role. His immediate priorities are expected to include restoring investor confidence, addressing operational inefficiencies, and navigating the ongoing regulatory challenges facing the company. Navratil said: "I am honoured by the trust the board has placed in me, and it is a privilege to take on the responsibility of leading Nestlé into the future". "I fully embrace the company's strategic direction, as well as the action plan in place to drive Nestlé's performance. I look forward to working closely with the entire leadership of the company, in alignment with the board, chairman Paul Bulcke and chairman-designate Pablo Isla, to accelerate execution and to drive the value creation plan with intensity."

The Cornish Cheese Company has launched its latest creation, Dozmary, a bold new soft cheese that aims to capture the attention of the speciality food market. This new cheese combines artisan craftsmanship with local ingredients, reflecting the rich heritage and landscape of Cornwall. Named after the legendary Dozmary Pool on Bodmin Moor – said to be the final resting place of King Arthur's sword, Excalibur – Dozmary embodies a strong connection to its Cornish roots. The cheese is positioned as a more robust evolution of the company’s well-regarded Cornish Camembert, showcasing the brand's commitment to quality and local provenance. Crafted from locally sourced milk, Dozmary is matured to achieve a rich, buttery paste that features vegetal aromas and a luxuriously oozy texture. This results in a cheese that is not only full-flavoured and complex but also deeply rooted in the West Country’s storied cheesemaking tradition. Although still in development, Dozmary made a significant impact at the International Cheese & Dairy Awards 2025, where it was awarded Supreme Champion in the Speciality Cheese Class. Ben Stansfield, head of sales and marketing at the Cornish Cheese Company, said: “We thought we had something special with Dozmary, but to be recognised on such a global stage so early on was a real honour. This cheese represents years of hard work, experimentation and a deep respect for our local ingredients and landscape.” Dozmary is presented in a distinctive 250g round format, beautifully packaged in a wooden box, and is priced at a recommended retail price of £7.50. It is now available to specialist retailers, cheesemongers and fine food stockists across the UK, making it an attractive option for businesses looking to enhance their gourmet cheese offerings. The introduction of Dozmary comes at a time when the demand for high-quality, locally sourced food products is on the rise.

Stefan Laackmann GoodMills Innovation, a player in the grain processing sector, has appointed Stefan Laackmann as managing director and spokesperson for the management board. This leadership change is expected to bolster the company’s commitment to innovation and sustainability in the food industry. Stefan Laackmann brings extensive experience in the food and beverage sector, having held various leadership roles that focus on operational excellence and strategic development. His appointment comes at a pivotal time for GoodMills Innovation, as the company seeks to enhance its product offerings and expand its market reach in the competitive grain processing landscape. In his new role, Laackmann will focus on driving the company’s strategic initiatives, fostering innovation, and strengthening partnerships within the industry. “I am excited to lead GoodMills Innovation into its next phase of growth,” Laackmann said in a statement. “Our commitment to delivering high-quality, sustainable products remains unwavering, and I look forward to working closely with our team to further enhance our market position.” GoodMills Innovation has established itself as a leader in the development of innovative grain-based products, catering to a wide range of sectors, including bakery, snack, and convenience foods. The company’s focus on sustainability aligns with growing consumer demand for environmentally friendly food solutions, making Laackmann’s leadership particularly relevant in today’s market. With Laackmann at the helm, GoodMills Innovation is poised to further its mission of delivering high-quality, innovative solutions that cater to the dynamic needs of the food industry. His vision for the company will likely include expanding product lines, enhancing operational efficiencies, and fostering a culture of continuous improvement and innovation.

Scottish plant-based startup Beastly Brews, the producer of the oat milk liqueur Panther M*lk, has ceased trading and appointed administrators. Founded in 2020 by Paul Crawford, Beastly Brews reimagined the traditional Spanish cocktail Leche de Pantera as a sustainable, vegan alternative. The drink was made by swapping condensed milk for oat milk, offering a plant-based and low-impact version of the popular drink. Following an appearance on the BBC’s Dragon’s Den, Panther M*lk secured retail listings and opened a dedicated bar in Glasgow, which ran for four years. However, despite early traction, the brand has now appointed liquidators. Beastly Brews employed seven people and achieved around £175,000 turnover between October 2024 and May 2025. All employees were made redundant prior to the appointment of provisional liquidators WBG, led by Donald McKinnon. McKinnon said: “It is sad to see the demise of such an innovative drinks company with strong potential.” In a statement, Crawford said: “We had invested in the production of stock in advance with the intention of supplying to Tesco and Sainsbury’s, but both arrangements fell through, leaving us with too much stock, the cost of production to account for, and, ultimately, cashflow difficulties as we sought to offset the stock, resulting in this unfortunate liquidation.” Top image: © Panther M*lk

Langtins, a British confectionery company, has expanded its innovative Noomz range with the introduction of three new flavours: Berry Blast, Sour Worms and Watermelon. This move aims to meet consumer demand for unique and nostalgic sweet options in the market. The Noomz range uses a cutting-edge freeze-drying process that effectively preserves the texture, flavour, and shelf life of the sweets by removing moisture while maintaining their structural integrity. This technique enhances the original taste, resulting in lightweight, crispy confections that appeal to both traditional and modern palates. The new flavours are Halal certified and packaged in resealable bags, retailing at £2.49 each. Mubarak Isap, managing director at Langtins, said: “We’ve received a fantastic response to Noomz from customers and retailers alike, with many repeat orders from our stockists". He added: "We’re excited to keep the momentum going with three new bold flavours. We hope customers enjoy our latest innovative twists on iconic sweet shop flavours.” Noomz products are now available at selected convenience stores and forecourts across the UK, including EG On The Move, Rontec Forecourts, Valli Forecourts, and select One Stop and Nisa stores.

Kombucha Brewers International (KBI) has unveiled the KBI Verified Seal, the first official certification for retail kombucha products. This initiative aims to safeguard the authenticity of fermented kombucha, reduce consumer confusion and provide brewers with a credible means of differentiation in a rapidly expanding market. The introduction of the Verified Seal comes after more than a decade of advocacy and collaboration among brewers, scientists and regulatory partners. As the popularity of kombucha has surged, so has the prevalence of products marketed as kombucha that do not meet fermentation standards. This has led to consumer misunderstandings regarding what constitutes genuine kombucha, prompting KBI to establish clear industry standards. The KBI Verified Seal is designed to ensure that products bearing the seal are brewed according to traditional fermentation methods, confirming the presence of live, active cultures and appropriate organic acid profiles – key characteristics of authentic kombucha. To qualify for the new seal, brands must undergo a verification process that validates their adherence to these criteria. The program categorises kombucha products into three distinct types: Raw (not from concentrate): Freshly fermented kombucha that has never been concentrated, representing the traditional form of the beverage. Concentrate: Brewed kombucha that is concentrated and then reconstituted for shelf stability while maintaining essential fermentation qualities. Pasteurised: Heat-treated kombucha that offers a different taste and consistency profile, though it typically lacks live cultures. The first brand to receive the Verified Seal is GT’s Living Foods, a pioneer in the kombucha category, which celebrated this milestone during its 30th anniversary at Natural Products Expo West 2025. “This seal is the culmination of countless hours from passionate brewers across the globe,” commented GT Dave, founder of GT’s Living Foods. “I’m honoured to be the first to carry it, not just for my brand but for the future of kombucha. It’s an opportunity to help consumers better understand what real fermentation looks like and why it matters.” KBI has previously established the Kombucha Code of Practice in 2020, which set forth definitions, labeling requirements and quality benchmarks for kombucha products. The introduction of the Verified Seal builds upon these foundational efforts, reinforcing KBI’s commitment to product integrity and consumer education.

In a move to meet the growing demand for specialised aseptic processing skills in the Americas, Sidel has inaugurated a dedicated Aseptic Training Center in Atlanta. Now officially open, this facility aims to bolster workforce capabilities, improve productivity and empower F&B manufacturers to achieve operational excellence. The new training centre is equipped to provide comprehensive education on state-of-the-art aseptic PET operations, maintenance, troubleshooting and best practices. Through immersive, hands-on training on technical benches that simulate real production environments, participants can gain practical experience without disrupting live production lines. This approach not only enhances skill acquisition but also minimises risks associated with on-the-job training. Olivier Cocheril, VP of asset performance and digital services at Sidel, pointed out the benefits of this training methodology: “This method enhances aseptic maintenance and operations skills while reducing reliance on on-the-job training. Trainees can safely replicate issues and repeat tasks as needed, boosting confidence and productivity on the shop floor.” The Atlanta facility will offer a variety of local training programs focused on aseptic processing and equipment operation, ensuring compliance with FDA and OSHA regulations. Courses are designed to cater to different experience levels, with durations ranging from two to 15 days based on the specific content and expertise required. Each programme follows a blended learning model, combining expert-led instruction with hands-on and digital modules, ensuring a comprehensive educational experience. The curriculum covers a wide range of topics related to Sidel’s Aseptic Combi system, which integrates advanced packaging design, blowing, and filling technologies for sensitive beverages. Trainees will engage in real-world simulations that prepare them to address operational challenges effectively. Sidel’s new training centre not only serves as an educational hub but also as a demonstration site for its aseptic filling solutions and a technical support resource for customers. By offering customised training tailored to specific operational challenges, Sidel aims to enhance the overall efficiency and safety of aseptic processing within the F&B industry. With this initiative, Sidel expands its global training footprint, complementing existing aseptic training locations in China, France and Italy.

FoodBev Events has officially announced the first 30 expert speakers for the sixth edition of the Vertical Farming World Congress , set to take place on 7-9 October 2025 in Amsterdam. The speaker line-up signals fresh momentum for the sector, with the Congress once again positioned as the premier annual gathering for the global vertical farming industry. With the 2025 theme of 'Higher Purpose,' the event will bring together thought leaders, innovators, investors and policymakers from across the world for two days of high-level discussion, international collaboration and real-world innovation. Global speaker line-up Confirmed speakers include senior executives from leading operators such as 80 Acres Farms – which recently merged with Soli Organic to form a national indoor farming powerhouse – alongside pioneers AeroFarms and Babylon Micro-Farms (US), and UK-based Fischer Farms, GrowUp Farms and Intelligent Growth Solutions (IGS). Further contributions will come from Brazil, Canada, China, Italy, the Netherlands, Taiwan, Turkey and the UAE, reflecting the Congress’s global reach. Delegates will also hear from leading academics, advisers, venture investors and representatives of major industry associations in Japan and the US. Featured speakers Henry Gordon-Smith Founder and CEO of Agritecture, US Tristan Fischer Founder and group CEO of Fischer Farms, UK Tisha Livingston CEO of Infinite Acres, the Netherlands; president of 80 Acres Farms, US A forward-focused programme The programme will feature two full days of conference sessions tackling the most urgent and strategic themes shaping the sector, including: Achieving operational profitability Driving return on investment (ROI) Showcasing technology leadership Advances in plant science and nutrition Mapping global market growth opportunities Navigating public policy frameworks Building retail and supply chain partnerships Innovating with new crops such as botanicals, coffee, cosmetics, spinach and wheat Delegates will also gain practical insights through site visits to Growy’s cutting-edge vertical farm and the Philips GrowWise Research Centre. A special start-up panel will shine a spotlight on entrepreneurial priorities and the challenges of scaling vertical farming ventures. Richard Hall, chair of event organisers FoodBev Media, said: “With the theme of Higher Purpose, this is the stand-out event of the year for vertical farm operators to learn about the latest developments worldwide, to review strategy and to make new connections”. Supporting the industry The Vertical Farming World Congress 2025 is supported by a wide network of sponsors and partners from across the agri-tech and food industries, underlining its role as the leading platform for collaboration and progress in vertical farming. A huge thank you to all of our partners: Left to right: Silver sponsor:  Philips Silver sponsor:   Cymru Wales Bronze sponsor:   Airlux Technologies In association with:   Phyto by RCB Media partner:   Vertical Farm Daily About FoodBev Events At FoodBev Events , we are dedicated to bringing together professionals from the international food and beverage industry for unparalleled networking opportunities. With over 20 years of experience providing business insights through FoodBev Media, we understand the unique challenges businesses face. Our events are expertly curated to foster connections, ignite conversation, and share valuable knowledge that can propel your innovations and business to new heights. Join us at an upcoming event and become part of a thriving community focused on innovation and collaboration.

Frozen organic food producer Pack’d has added a new range of frozen ingredients to its UK retail portfolio. The new range includes Organic Chopped Onion, Organic Chopped Garlic, Organic Chopped Ginger, and Organic Soffritto Base – made with carrots, celery and onion. Pack’d’s new line comes as data shows 7 million tonnes of edible fresh food is thrown away in UK households each year. This costs around £1,000 annually on average for a household of four. Meanwhile, the UK frozen food market is expected to grow at a CAGR of 6.6% from 2024 to 2030, with the frozen fruits and vegetables category identified as the most lucrative segment, registering the fastest growth during the forecast period. Pack’d said its new range marks ‘a new era’ for the brand, expanding its offering from frozen whole foods into the ingredients space. This aims to capture more usage occasions and further its commitment to producing nutritious, sustainable and convenient food options. All products in the line are packed and frozen on the day of harvest to capture maximum nutrients, while offering a zero-waste solution for home cooks. Katy Hamblin, director of marketing at Pack’d, said: “Our mission has always been about getting tasty, convenient food into more people’s freezers – which is exactly why we we’re expanding our range into organic frozen ingredients. More people than ever are concerned about what goes into their food, so cooking with whole and natural foods is definitely on the rise.” She added: “We believe that eating well should fit into everyday life, effortlessly. But we also know that this can be difficult for many who lead busy lifestyles and struggle to find the time to cook from scratch. This new range is all about making home cooking quicker, easier, and more nutritious, with no compromise on quality or flavour.” The new range will be rolling out on Ocado this month, with RRPs of £2.85 per pack.

Watson-Marlow Fluid Technology Solutions (WMFTS) will unveil its new Bredel CIP hose pump for breweries and beverage producers at the Drinktec trade event in Munich, Germany, this month. The Bredel CIP is designed with a new rotor so that beverage producers can achieve the required CIP velocities in various applications. The new pump features automatic retractable compressing shoes that fully open the hose, allowing CIP fluid to flow at the optimal velocity for effective cleaning. By retracting the shoes during cleaning, hose compressions at high temperatures are eliminated. This extends hose life, thereby reducing costs of replacement hoses. For beverage and liquid food producers, WMFTS said its new solution is ideal for transferring fruit puree, fruit conentrate, liquid sugar unloading, and flavour and colour dosing. The company’s pumps are widely used in beverage production due to their ability to handle shear sensitive, abrasive or viscous products. Peristaltic and sinusoidal pumps from WMFTS transfer viscous products, such as fruit concentrate, and overcome demanding suction conditions to minimise process time without affecting product integrity. Steffen Knoedler, global business development manager at WMFTS, said: “The Bredel CIP sets a new benchmark in peristaltic hose pump technology for breweries and beverage producers. It ensures thorough CIP, eliminating the risk of spoiled product while delivering the required fluid velocity with extended hose life.” Knoedler added that unlike standard hose pumps, Bredel CIP avoids hose compression during CIP cycles by retracting the shoes while the pump remains stationary. “This innovation significantly reduces wear during high-temperature cleaning, extending hose life and lowering replacement costs,” he continued. “The Bredel CIP also reduces energy consumption, as there’s no need to operate the pump during CIP. This combination of efficiency, reliability and cost savings makes it a game-changer for hygienic fluid handling in beverage production.”