Supermarket Co-op has expanded its ready-to-drink (RTD) alcohol range with the launch of two new cocktail-inspired spritz cans. Available nationwide from 1 June, the new Hugo Spritz and Aperitivo Spritz variants are designed to capitalise on the popularity of spritz-style serves, bringing bar-inspired cocktails into a portable format suited to summer occasions such as picnics, festivals and outdoor gatherings. Priced at £2 per 250ml can and containing 5% ABV, both products combine vodka with flavour profiles inspired by popular European aperitif serves. The Hugo Spritz features floral elderflower and refreshing mint notes, while the Aperitivo Spritz offers a blend of grapefruit and herbal flavours aimed at consumers seeking a more bittersweet drinking experience. The launch comes as the RTD sector continues to benefit from shifting consumer preferences towards convenience-led formats that deliver a premium drinking experience without the need for preparation. Andrew Birdsey, senior buying manager at Co-op, said: "Spritz serves have become a staple of summer socialising, and we're excited to bring both Hugo and Aperitivo Spritz cans to our shelves, giving our members and customers an easy way to enjoy these popular drinks whatever the occasion." The introduction of the new cans reflects the ongoing rise of spritz-style drinks within the UK alcohol market, as consumers increasingly gravitate towards lighter, more sessionable serves inspired by Mediterranean drinking culture. Traditionally associated with on-trade consumption, spritz cocktails have become an increasingly important source of innovation within the off-trade, with retailers and drinks brands launching ready-to-serve formats that cater to convenience-driven shoppers. The category has also benefited from broader premiumisation trends, with consumers willing to pay more for products that offer cocktail-quality flavours in portable packaging. The new spritz products join Co-op's existing portfolio of ready-to-drink cocktails and mixed alcoholic beverages, which includes Passion Fruit Martini, Margarita, Piña Colada, Vodka & Cranberry and Gin & Diet Tonic variants. The expanded range forms part of the retailer's strategy to offer consumers a wider selection of occasion-led drinks formats throughout the summer season.

With more than 600 attendees, over 100 expert speakers, visitors from more than 30 countries and 20+ hours of thought leadership, Bridge2Food Europe 2026 brought together key voices from across the food innovation sector. Held over three days in Copenhagen, Bridge2Food Europe brought together global brands, researchers, start-ups, investors and solution providers to explore the trends transforming the future of food, from consumer behaviour and health driven innovation to sustainable proteins, product development and commercialisation. A central theme throughout the event was understanding the modern consumer and translating those insights into successful innovation strategies. Johannes Hartmann of Innova Market Insights opened the conference by exploring the global consumer trends influencing purchasing decisions and the market forces shaping the next generation of food and beverage innovation. Behavioural science remained a key focus, with Sophie Attwood of Behavior Global examining the psychology behind healthy food choices, while Mads Holme of ReD Associates demonstrated how organisations can embed human behaviour into the innovation process to develop products that better meet consumer needs. Across the programme, delegates also heard from leading organisations – including Novonesis, IFF, Nestlé Research, Oatly, ADM, Euromonitor, MAX Burgers, Swiss Food & Nutrition Valley, DigitalFoodLab, Qina, Angel Yeast, Nomad Foods, Wageningen Food & Biobased Research and Food & Bio Cluster Denmark – showcased the breadth of expertise driving the future of food. Sessions explored topics including health and nutrition, consumer insights, clean label innovation, sustainable proteins, food technology, processing and commercial strategy. Beyond the conference programme, attendees connected through dedicated networking sessions, one to one business meetings, the exhibition and collaborative workshops, creating new partnerships across the global food innovation ecosystem. Vincent Brain, general manager of Bridge2Food, said: "Bridge2Food Europe is about bringing together the organisations and people shaping the future of food. The conversations, collaborations and knowledge shared throughout this year's event demonstrated the importance of putting consumers at the centre of innovation while working collectively to address the challenges and opportunities facing the food industry." Following the success of the 2026 event, Bridge2Food Europe will return to Den Bosch, The Netherlands, from 15 to 17 June 2027. Organisations interested in speaking, sponsoring, exhibiting or partnering with Bridge2Food Europe 2027 are encouraged to contact the Bridge2Food team to explore opportunities.

Ishida Europe has appointed Takayo Motegi as its new managing director, succeeding Dave Tiso, who has led the weighing, packaging and inspection technology specialist since 2015. The leadership transition comes as food manufacturers across Europe, the Middle East and Africa continue to accelerate investment in automation, digitalisation and smart factory technologies to address productivity, labour and sustainability challenges. Motegi brings more than three decades of experience within the Ishida Group, having held a range of senior commercial and leadership roles across the business. Most recently, he served as managing director of Ishida Thailand, where he spent six years driving business growth and strengthening customer relationships across the region. His appointment reflects Ishida's continued focus on supporting food manufacturers with advanced weighing, packing and quality control technologies as Industry 4.0 adoption gains momentum across the sector. Throughout his career with Ishida, Motegi has developed extensive experience working with food manufacturers and processors across a wide range of categories, giving him insight into the operational challenges facing modern production environments. In his new role, he will be responsible for implementing the Japanese-headquartered company's strategic vision across EMEA while ensuring the business continues to respond to evolving customer requirements around automation, efficiency and manufacturing intelligence. Commenting on his appointment, Motegi said: "I am honoured to be appointed as managing director of Ishida Europe. The company has a proud history of innovation, customer partnership and excellence, and I look forward to working with our talented teams across the regions to build on the strong foundations built by Dave over the last 11 years." He added: "During my time at Ishida to date, I have committed to fostering close relationships with our customers and developing an intimate understanding of the solutions they need, which is something I will continue to promote as I lead the business into the future." As part of the leadership changes, Dave Tiso will become chairman of Ishida Europe, where he will continue to provide strategic oversight and guidance to the business. During his 11-year tenure as managing director, Tiso oversaw a period of sustained growth for the company, including a number of record financial performances while strengthening Ishida's position across key food manufacturing sectors. Reflecting on the transition, Tiso said: "It has been a privilege to lead Ishida Europe over the past 11 years. I'm proud of everything the business achieved during my time as managing director and look forward to seeing Takayo build on what I believe are some very strong foundations for further growth." The appointment comes at a time of significant transformation across the food manufacturing and packaging sectors. Rising production costs, labour shortages, food safety requirements and sustainability targets are increasing demand for automated solutions that improve efficiency and operational visibility. Technology providers such as Ishida are playing an increasingly important role in helping manufacturers modernise production lines through integrated weighing, packaging, inspection and data-driven quality control systems. With Motegi now leading the EMEA business, the company is expected to continue focusing on innovation that supports next-generation manufacturing strategies, while maintaining the customer-centric approach that has underpinned its growth across global markets. The leadership change also highlights Ishida's commitment to developing talent from within the organisation, with Motegi becoming the latest long-serving executive to step into a senior leadership role after building extensive experience across the group's international operations.

It’s easy to get caught up in the news and activities of the industry’s global giants, but what about the smaller firms pushing boundaries with bold ideas? In this instalment of Start-up of the Month – which celebrates small and earlier-stage companies and their innovations – we speak to Evie Kemp, founder, physician and research director of Haskapa: a UK-based, science-led nutrition company built around the haskap berry. What is it about this particular berry that you were drawn to? What first drew me to the haskap berry was its combination of history, flavour and distinctive nutritional profile. The haskap berry has been used for centuries in traditional medicine in Japan and was known by the Ainu people as the “berry of long life.” From a scientific perspective, it’s fascinating. The berry’s double blue skin and crimson flesh reflect its naturally rich anthocyanin content, compounds found in richly coloured fruits and vegetables. And from a food perspective, it’s simply delicious: a unique balance of tangy and sweet. It felt like discovering something genuinely new both nutritionally and culturally, which is rare in today’s food landscape. What were the biggest challenges in introducing haskap to consumers unfamiliar with this ingredient? The biggest challenge has been awareness. Most people simply haven’t heard of haskap before, so there’s a need to introduce not just the berry, but also the language around it, terms like polyphenols and anthocyanins can feel unfamiliar. We’ve focused on simple, relatable messaging: the colour, the taste, and the idea of “the power of purple.” As awareness of plant-based nutrition grows, people are becoming more curious and that’s helping us build momentum. How did your backgrounds shape the brand’s direction and vision? Haskapa was really born at the intersection of medicine and sustainability. I was working as a consultant occupational physician in a large teaching hospital in Oxford, with a strong interest in doctors’ wellbeing and lifestyle medicine. Nutrition is a key pillar of that, and I became very interested in how food can support long-term health. At the same time, my husband Simon was working in agroforestry, including a large-scale tree planting project in Ghana. He is deeply committed to sustainable land use and environmental stewardship. Haskapa brings those two perspectives together: science-led nutrition and an ethical, sustainable approach to food. Why did you prioritise a freeze-dried powder format? Fresh haskap berries are delicious, but they have a short shelf life. We wanted a format that would allow people to enjoy the berry year-round while preserving its flavour and nutritional profile. We explored different processing methods in collaboration with researchers, and freeze-drying stood out as a gentle technique that helps retain both flavour and nutritional integrity. It also fits with our aim to keep the product as close to a whole food as possible. We are always exploring new formats, such as convenient ready-to-drink options, but any expansion will stay true to that same principle of being both nutritious and functional. What role do you see haskap playing in the functional health space? We see haskap as a natural fit within the growing functional food category, particularly as consumers look for food-based ways to support their wellbeing. We are currently developing a new range of functional products that combine haskap with other carefully selected ingredients, including Haskapa Focus, Energy and Recovery. The aim is to build on the berry’s natural profile and create targeted, everyday functional products. How do you differentiate Haskapa in a crowded “superfood” market? It’s a crowded space, but also one where consumers are increasingly looking for authenticity and evidence. Haskapa stands out in a few ways. Firstly, it’s genuinely new to many consumers. Secondly, it has a distinctive flavour and visual appeal, it turns everything a vibrant purple, which people love. Most importantly, we’ve taken a science-led approach from the beginning, investing in research and collaborating with academic partners. That combination of taste, novelty and scientific credibility is what sets us apart. How does Haskapa approach collaboration with other industry players? We’re very open to collaboration and see it as an important part of growing the functional food and drink category. Haskapa has already been used as an ingredient in products with companies such as Holland & Barrett and Ancient + Brave, and we’ve worked with brands like Purition on limited-edition launches. It’s been used across a range of formats, including bars, cereals and nutritional blends, which has been helpful in showing how versatile the berry can be. In practice, we tend to work with brands that are already in the natural and functional space and are looking to create products with a clearer nutritional purpose. We’re always interested in working with like-minded companies that value both quality and innovation. What has been the company’s biggest achievement to date? For a small start-up, we’re particularly proud of the research we’ve been able to support. There is a growing body of preclinical research on haskap, and we’ve also commissioned independent early-stage clinical research in the UK, including studies exploring cognition, blood pressure and exercise performance. There is currently further work underway with the University of Reading, exploring longer-term effects on cardiometabolic health and cognition. Being able to contribute to building the evidence base for a relatively unknown berry has been a major milestone for us. What’s next for Haskapa? Our focus now is on innovation and making haskap more accessible to a wider audience. We’re preparing to launch a new range of products that combine haskap with other functional ingredients, designed to support everyday wellbeing. At the same time, we’re continuing to invest in research and build awareness of the berry globally. We’re also seeing growing interest from food and beverage brands looking to use haskap in their own products, so developing our B2B ingredient offering is a key priority. What advice would you give to other start-ups in the food and beverage industry? Follow something you genuinely believe in. The food and beverage space is competitive, and building a business takes time and resilience, so it really helps if you’re passionate about what you’re doing. At the same time, don’t underestimate the value of credibility. For us, grounding the brand in science and research has been essential. If you can combine passion with evidence, you give your business a much stronger foundation.

British grower Flavourfresh has launched a new premium tomato range in Asda stores, introducing exclusive Tomalina varieties packaged in paper-based punnets developed by packaging specialist Paranova. The summer launch marks the commercial debut of Paranova's FibreFresh heat-sealed paper punnet technology, as retailers and fresh produce suppliers continue to seek alternatives to conventional plastic packaging. The launch follows a £500,000 investment by Paranova in new Boix punnet-forming technology, supporting the company's expansion into heat-sealed paper-based packaging formats. The move represents a strategic extension of Paranova's existing presence in the nested tray market and reflects increasing interest from retailers and growers in fibre-based packaging solutions that can reduce plastic use without compromising operational efficiency. According to the company, FibreFresh punnets have been specifically engineered for fresh produce applications, incorporating specialist respiration and transpiration management to help maintain product freshness throughout the supply chain. The recyclable format also offers enhanced branding opportunities compared with traditional produce packaging, enabling growers and retailers to create stronger differentiation at the shelf. Michael Conway, chief commercial officer at Paranova, said: "Following our recent investment and development in leading punnet technology, we are proud to have launched this new format for Flavourfresh. Delivering a significant reduction in plastic, it demonstrates how paper-based punnets can offer on-shelf differentiation, operational efficiency and support sustainability ambitions." A key consideration for produce packers adopting alternative materials is integration with existing operations. Paranova said the FibreFresh format has been designed to work with established packing processes, allowing customers to transition to paper-based solutions with minimal disruption. The company supported Flavourfresh throughout the development process, including packaging design, testing, printing and retail implementation. Alongside the FibreFresh rollout, Paranova has revealed plans to launch FastFlex, a new tray and lidding system aimed at fresh produce and convenience food applications. The platform has been developed to address growing demand for packaging agility, offering lidding lead times of less than seven days compared with the traditional two-to-four-week turnaround often associated with printed packaging materials. Manufactured using a newly commissioned press designed for filmic paper-based tray applications, FastFlex will also eliminate minimum order quantity requirements while reducing origination costs. According to Paranova, the system has been designed to help growers, packers and retailers respond more effectively to seasonal demand fluctuations, promotional campaigns and shorter production windows. The Tomalina launch reflects wider trends across the fresh produce sector, where sustainability targets, retailer commitments and evolving consumer expectations are accelerating investment in alternative packaging formats. Paper-based solutions are increasingly being explored as growers and retailers seek to reduce plastic usage while maintaining product protection, shelf life and supply chain efficiency. With both FibreFresh and the upcoming FastFlex platform, Paranova is positioning itself to support the next phase of packaging innovation in fresh produce, offering integrated paper-based punnet and lidding solutions designed to balance sustainability, performance and operational flexibility. The Tomalina range is available now in selected Asda stores throughout the summer season.

The UK government has unveiled plans to strengthen regulations aimed at preventing products linked to illegal deforestation from entering British supply chains. Announced during London Climate Action Week, the proposals would require businesses trading in key forest-risk commodities, including soy, palm oil, cocoa and rubber, to conduct mandatory checks to ensure their supply chains are not contributing to illegal deforestation. The measures are expected to be implemented in Great Britain through powers under the Environment Act alongside reforms to strengthen the UK Timber Regulation. A formal consultation with businesses, civil society groups and international partners is due to launch later this year. The proposed rules target commodities that are widely used throughout the food and beverage industry, including ingredients found in products such as chocolate, confectionery, baked goods, cooking oils, beverages and processed foods. The government said the move is intended to improve transparency and traceability across supply chains while helping consumers avoid purchasing products linked to rainforest destruction. According to official figures, approximately 90% of global deforestation is driven by agricultural expansion. In 2023, UK consumption of forest-risk commodities was associated with around 29,000 hectares of deforestation worldwide, equivalent to roughly one and a half times the size of Manchester, and generated an estimated 9.4 million tonnes of related carbon emissions. Nature minister Mary Creagh said: “Tackling global deforestation is one of the most effective ways we can address climate change and protect some of the world’s most unique and precious wildlife. That is why we are leading by example and scrutinising our own supply chains. Eliminating products linked to illegal deforestation not only helps to protect precious ecosystems but is good for our collective resilience and long-term prosperity.” The announcement has been broadly welcomed by the retail sector, which has increasingly called for mandatory standards to complement existing voluntary commitments. Andrew Opie, director of food & sustainability at the British Retail Consortium, said: “Retailers welcome today’s announcement. We have long called for UK deforestation regulation as an important step in driving forest conservation across retail supply chains in line with business commitments, while supporting alignment with the EU where possible to avoid unnecessary costs and complexity for retailers and their customers.” However, he cautioned that implementation must be managed carefully, particularly as new EU requirements begin to take effect in Northern Ireland later this year. A key aspect of the government's approach will be maintaining consistency with the EU's deforestation legislation. Under current plans, the EU Regulation on Deforestation-Free Products (EUDR) will be introduced in Northern Ireland in phases beginning on 30 December 2026. To minimise complexity for businesses operating across the UK, the government intends to align Great Britain's regime with the same core commodities and information requirements covered by the EUDR. Officials said this would help protect the UK Internal Market, reduce administrative duplication and support British exporters supplying European customers. For food manufacturers and ingredient suppliers already preparing for EU compliance, the alignment could provide a more streamlined framework for data collection, traceability and risk assessment. Environmental groups have welcomed the government's commitment while urging swift implementation. Gavin Crowden, director of advocacy at the WWF, argued that delaying action would leave UK consumers unknowingly contributing to rainforest destruction through everyday purchases. Looking ahead, the government said its long-term ambition is to move beyond tackling illegal deforestation and towards a fully deforestation-free standard for relevant commodities and products. Such a shift would represent a significant step change for global agricultural supply chains, requiring businesses to demonstrate that products are free from any form of deforestation regardless of local legality. For food and beverage companies, the proposed regulations signal growing expectations around supply chain accountability, particularly for products containing palm oil, cocoa and soy-derived ingredients. Businesses may need to strengthen supplier verification processes, improve traceability systems and invest in more robust sourcing data to meet future compliance requirements. The proposals also reinforce a broader trend toward greater environmental transparency in food production, as governments, retailers and consumers increasingly scrutinise the sustainability credentials of products from farm to shelf.

Protein Pints has expanded beyond ice cream tubs with the launch of Protein Pops, a new line of high-protein ice cream bars. The launch marks the brand’s first move into the frozen novelty category, two years after its retail debut. Protein Pops are available in four varieties: Caramel Crunch, Vanilla Crunch, Peanut Butter Crunch and Mint Crunch. Each bar contains 10g of complete protein, 180-190 calories and at least 75% less sugar than traditional ice cream, according to the company. The bars are gluten-free, contain all nine essential amino acids and are made without artificial sweeteners. The bars feature a high-protein ice cream centre coated in milk chocolate with a crispy quinoa inclusion. Paul Reiss, co-founder and CEO of Protein Pints, said: “Summer is prime ice cream season and the perfect moment to introduce Protein Pops. With Protein Pops, we wanted to create something people genuinely crave in a format that complements their busy lives, while still delivering the protein and ingredients our customers expect.” A limited quantity is available now via the brand's website. The range will launch nationwide in Sprouts Farmers Market stores on 29 June, followed by Harris Teeter in late July. Further retail rollouts are planned for autumn.

Suntory Beverage & Food (SBF) GB&I has invested £14.5 million in a new blackcurrant processing facility in Herefordshire, as part of efforts to strengthen its UK supply chain for Ribena production. The project has been developed in partnership with Döhler Group’s Bevisol and is based at Bevisol’s newly developed site in Ledbury, Herefordshire. The facility is operating in time for this year’s blackcurrant harvest and will be used to prepare fruit sourced from SBF GB&I’s network of British growers. The site is located closer to key blackcurrant-growing regions and SBF GB&I’s manufacturing operations, providing a dedicated facility for fruit preparation before the berries are pressed and concentrated for use in Ribena. Karl Ottomar, supply chain director at SBF GB&I, said the investment marked “a huge milestone” for SBF GB&I, Ribena and British blackcurrant production. “By investing in innovative processing here in the UK, we are supporting our supply chain while continuing to work closely with the farmers who have been at the heart of Ribena for generations,” he added. The facility includes advanced evaporators powered by vapour recompression technology, cleanable membrane filtration, automated weighing, tipping and handling systems, and digital smart tag tracking on fruit bins to improve visibility across the supply chain. Farming minister Stephen Morgan described the project as “a vote of confidence in British farming” and said investments in greener technology and modern processing could help strengthen UK supply chains and support rural jobs. SBF GB&I sources blackcurrants from 33 farms across five growing regions in the UK, amounting to around 10,500 tonnes of fruit harvested annually over a six-week period. The new facility is expected to support 12 full-time jobs and an additional 30 seasonal roles in the region. Gero Spika, global account director at Döhler, said the partnership with SBF GB&I combines processing expertise, investment and innovation in a facility designed to support UK fruit preparation. “This project strengthens our global partnership with Suntory while reflecting our shared commitment to enhancing local production capabilities, supporting jobs in the region and contributing to the long-term future of British blackcurrant farming,” he said. First created in 1938, Ribena has used British blackcurrants for nearly 90 years. SBF GB&I has also invested in a blackcurrant breeding programme with the James Hutton Institute and a regenerative agriculture pilot in Norfolk. The announcement forms part of a wider £57.5 million investment programme across SBF GB&I’s UK supply chain. This includes recent projects at its Coleford factory aimed at strengthening manufacturing capability and reducing emissions, as well as plans to upgrade the site’s electricity connection, reduce reliance on its gas turbine and install a new £25 million manufacturing line in 2027.

Heineken has named Rafael Oliveira, chief executive of JDE Peet's, as its next chair of the executive board and CEO. Rafael Oliveira Oliveira is expected to take up the role on 1 October 2026, subject to shareholder approval at general meeting on 5 August. If approved, he will be appointed for a four-year term. He has led JDE Peet's since 2024. Following Keurig Dr Pepper's (KDP) acquisition of the coffee and tea company, Oliveira was appointed to lead KDP's planned Global Coffee Co, a new public traded business combining its coffee operations with JDE Peet's. In a separate announcement, KDP said Oliveira had informed the company of his intention to leave at the end of July for an external chief executive opportunity. The company has opened a search process for the future CEO of Global Coffee Co, with Pamela Patsley, chair of KDP's board and chair of its nominating and governance committee, leading the search. KDP CEO Tim Cofer will continue to oversee the coffee business in the interim, working with the Coffee Operating Unit leadership team as the company progresses its integration of JDE Peet's and planned separation into Beverage Co and Global Coffee Co, targeted for early 2027. Peter Wennink, chair of Heineken's supervisory board, said Oliveira's experience in global consumer goods would support the brewer's EverGreen 2030 strategy. “He combines strategic clarity with operational rigour and strong people leadership to deliver superior results,” Wennink said. “The supervisory board is confident that his energy and strategic acumen will accelerate the execution of the company’s EverGreen 2030 strategic agenda and create sustainable value for all our stakeholders.” Charlene de Carvalho-Heineken, owner of a controlling interest in Heineken, also backed the nomination, saying Oliveira's ability to turn strategy into "disciplined execution" and his leadership experience made him well suited to the role. Oliveira said he was "honoured and excited" to join Heineken, adding that the company's EverGreen 2030 strategy provided "a powerful platform for the future". “I look forward to building on that momentum while bringing my own passion for performance, innovation and consumer focus,” he said. “I am confident we will accelerate growth, drive productivity and future-fit Heineken, winning the hearts of consumers worldwide.” Heineken said its executive team will continue to lead the business until Oliveira joins the company.

Döhler has acquired UK-based food technology company Nukoko, strengthening its position in the rapidly emerging cocoa-free chocolate alternatives market. The acquisition brings together Döhler's global ingredients, flavour and application expertise with Nukoko's proprietary cocoa-free technology platform, which uses fava beans as the foundation for chocolate alternative ingredients. The move comes at a time when cocoa markets continue to face significant disruption from climate-related challenges, supply shortages and price fluctuations, prompting food and beverage manufacturers to explore alternative raw materials and more resilient sourcing strategies. Nukoko has developed a cocoa-free chocolate alternative using a combination of advanced biotechnology, traditional cocoa-processing techniques and craft production methods. The company says its technology is designed to replicate key sensory characteristics associated with chocolate while reducing reliance on cocoa as the primary ingredient. A key differentiator is its use of fava beans, a crop that can be cultivated across Europe and benefits from a more stable and diversified supply chain than cocoa. The approach aligns with growing industry efforts to localise ingredient sourcing and reduce exposure to climate-sensitive commodities. For Döhler, the acquisition expands its portfolio of plant-based ingredients and next-generation food solutions while providing customers with access to alternative chocolate concepts across multiple categories. From August 2026, the company plans to offer samples for a range of applications, including confectionery, bakery, cereals, ice cream, coatings and fillings. The technology could prove particularly relevant for manufacturers looking to maintain chocolate-style flavour profiles and indulgent sensory experiences while managing formulation costs and mitigating supply risks. Kerstin Bergander-Kleinert, head of BU CNP at Döhler, said: "By bringing Nukoko into the Döhler Group, we are addressing one of the category's biggest challenges: delivering great-tasting, scalable cocoa-free alternatives that help reduce exposure to volatile cocoa markets." The acquisition also reflects broader investment across the food industry in alternative ingredients that can help address raw material shortages while supporting sustainability goals. Nukoko founders Kit Tomlinson and Ross Newton said: "Nukoko's technology now has the platform to be delivered at scale around the world. With Döhler's global reach and trusted industry expertise, we can create unique solutions that do not currently exist on the market." The companies plan to work jointly with customers to develop application-specific products that combine flavour performance, formulation flexibility and commercial viability. As cocoa prices remain elevated and long-term supply concerns persist, industry analysts expect interest in cocoa-reduction and cocoa-free technologies to continue growing. Döhler's acquisition of Nukoko signals increasing confidence that alternative chocolate ingredients could move beyond niche innovation and become an important component of future confectionery and food product development.

PepsiCo Foods is extending its Simply NKD portfolio with the launch of Doritos Dinamita Simply NKD Chile Limón, a rolled tortilla chip that combines spicy chili and zesty lime flavours without artificial dyes or flavours. Available nationwide in the US from 22 June, the new product marks the latest addition to PepsiCo's growing clean-label snack range, which aims to deliver the bold flavours consumers expect from iconic brands while simplifying ingredient lists. The launch brings the Dinamita brand into the Simply NKD family for the first time, following the introduction of Simply NKD variants across Doritos and Cheetos over the past year. Jess Spaulding, vice president of marketing at PepsiCo Foods US, said: "Dinamita Simply NKD Chile Limón was developed for snack lovers who want it all – a bold, layered flavour experience made without any artificial dyes or flavours." The product will be available in both a 3.25oz pack for individual consumption and a larger 10.75oz sharing format, targeting both everyday snacking occasions and group consumption. Doritos Dinamita Simply NKD joins an expanding portfolio that includes Doritos Simply NKD Nacho Cheese, Doritos Simply NKD Cool Ranch, Cheetos Simply NKD Puffs and Cheetos Simply NKD Flamin' Hot. Across the range, products are positioned as delivering the same core taste experience while removing artificial dyes and flavours. The introduction also forms part of PepsiCo's wider product transformation strategy. Over the past year, the company has expanded its better-for-you and functional snacking offerings through innovations such as Doritos Protein, PopCorners Protein and SmartFood FiberPop, while also removing artificial colours and flavours from selected products within its Lay's and Tostitos portfolios.

Israeli climate biotech company Brevel is extending its illuminated fermentation technology into the plant cell culture sector through a new collaboration with coffee cell-culture specialist Coffeesai. The partnership marks a significant step in Brevel's strategy to apply its proprietary biomanufacturing platform beyond microalgae production and into emerging alternative ingredient categories, including cultivated coffee, cocoa and other plant-derived products. Brevel said its illuminated fermentation technology combines controlled fermentation with targeted light exposure inside closed bioreactors, enabling plant cells to grow more efficiently while stimulating the production of valuable natural compounds. The company is using the collaboration with Coffeesai as a proof point for the platform's ability to support commercial-scale production of plant cell cultures, an area attracting increasing investment as food manufacturers seek more climate-resilient supply chains. Plant cell culture technology enables companies to grow plant cells directly in bioreactors rather than relying on traditional agriculture, offering year-round production with reduced dependence on land, water and weather conditions. The technology is drawing particular interest in coffee, where climate change is expected to place increasing pressure on global production. Industry estimates suggest that up to half of current coffee-growing land could become unsuitable for cultivation by 2050 due to rising temperatures and changing weather patterns. Brevel CEO and co-founder Yonatan Golan said: "Our work in coffee cell cultures serves as a case study for the capabilities of our illuminated fermentation infrastructure. We have demonstrated the platform's ability to achieve high cell densities while sustaining continuous growth through an advanced semi-continuous cultivation process." According to Brevel, the process uses precisely controlled light exposure to influence cell metabolism and encourage the production of desirable compounds linked to flavour, aroma and nutritional value. Early trials have shown that varying light profiles can affect the sensory characteristics of the resulting biomass. Coffeesai CEO Ami Herman described the initial findings as encouraging, noting that the company continues to assess the platform's potential as it develops pathways towards larger-scale production. The move into plant cell culture has been supported by a US$1 million grant from the Israel Innovation Authority, awarded specifically to help Brevel expand its illuminated fermentation technology into plant cell culture and adjacent industries. Alongside its work with Coffeesai, Brevel revealed it is collaborating with US-based plant cell technology company Ayana Bio and an undisclosed cocoa cell-culture start-up, signalling broader ambitions within the emerging sector. Brevel claims its technology addresses several limitations associated with conventional dark fermentation processes by using light to stimulate biological pathways that would otherwise remain inactive. The company says this can improve growth rates, increase production consistency and enhance the profile of bioactive compounds produced by plant cells. To support commercialisation, Brevel has established a three-stage development model that takes projects from proof-of-concept through pilot-scale production and ultimately to full commercial manufacturing. Its production facility currently operates illuminated fermenters at scales ranging from 50 litres to 5,000 litres under FSSC 22000 and HACCP certifications. Founded as a climate-focused biotechnology company, Brevel initially commercialised illuminated fermentation for microalgae production in the nutraceutical sector. The company has raised US$30 million to date and is now targeting broader opportunities across the food, nutraceutical and pharmaceutical industries.