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.”

Taaleri Bioindustry – a bioeconomy growth investor under the Finnish Taaleri Group investment firm – has injected €10 million into plant-based dairy alternative manufacturer Finnish Food Factory. The investment, part of Taaleri’s Bioindustry Fund I, will support Finnish Food Factory in expanding its production capabilities, driving long-term growth and broader market reach. Based in Kouvola, Finland, Finnish Food Factory specialises in the production of plant-based dairy alternatives for global and Nordic brands, including Fazer. The company has increased its turnover more than tenfold from €1.2 million in 2020, to €13.5 million in 2024. Through its investment, the Article 9 fund aims to support the transition towards more sustainable, plant-based dairy alternative production – the carbon footprint of oat milk is significantly lower than that of traditional cows’ milk. Tuomas Kukkonen, chair of the board at Finnish Food Factory, said: “Finnish raw materials – particularly oats – have become a staple in consumers’ diets. With many years of expertise in plant-based products, the cornerstone of our operations is efficient, innovative and reliable production. We are excited to welcome Taaleri Bioindustry as our growth partner.” The investment is Taaleri Bioindustry Fund I’s sixth investment, having already raised €100 million in commitments of which approximately half has been deployed. Marjatta Rytömaa, managing director at Taaleri Bioindustry, commented: “We are pleased to begin our collaboration with Finnish Food Factory. With its experienced team, the company has achieved successful growth in both local and international markets while consistently delivering reliable production and value-add to its global customers.”

Flavour solutions company Monin has unveiled its latest product line, Pure, aimed at the burgeoning market for low- and no-sugar beverages in India. The new range, which features four natural flavours – including Mint, Red Fruits, Green Apple and Peach Apricot – was launched to meet the increasing demand for healthier beverage options among chefs, bartenders and culinary creators. The introduction of Pure comes at a pivotal time as the Indian beverage market sees a significant shift towards healthier choices. According to NielsenIQ, the low- and no-sugar drink segment doubled in 2024, reaching a market size of ₹700–750 crore (approx. $84-90 million) and accounting for 10% of the overall beverage landscape. This trend reflects a growing consumer preference for authenticity and transparency in food and drink products, a need that Monin aims to fulfil with its new offering. “India's food and beverage culture is evolving rapidly, and with Pure, we are giving bartenders, chefs, baristas and home creators the freedom to innovate without compromise,” said Germain Araud, managing director of Monin India. She continued: “Pure blends our expertise in flavour with the rising need for healthier options, ensuring we meet consumer demands for quality and taste”. Crafted using 100% natural fruit and plant-based extracts, each flavour in the Pure range is designed to provide a clean and versatile taste profile suitable for a variety of applications, including cocktails, mocktails, cold brews, iced teas, smoothies and desserts. The absence of added sugars, artificial sweeteners or colourants positions Pure as a health-conscious alternative in the competitive beverage market. The flavours include: Mint: Crisp and cooling, ideal for iced teas and chilled drinks. Red Fruits: Juicy berry notes perfect for spritzes and smoothies. Green Apple: Fresh and tangy, suitable for sodas and mocktails. Peach Apricot: Soft and floral, excellent for iced teas and pastries. Each 700ml bottle is priced at INR 955 and will be available through Monin's extensive distributor network and leading ecommerce platforms such as Amazon. Since establishing a direct subsidiary in India in 2019, Monin has significantly invested in local operations, including a state-of-the-art manufacturing facility set to open in Telangana by March 2026. This facility will not only serve the Indian market but also cater to neighbouring South Asian countries, further solidifying Monin's presence in the region. Additionally, Monin has established a local R&D centre focused on tailoring flavours to Indian tastes and trends, alongside creative studios in major cities like Delhi, Mumbai and Bengaluru.

McVitie’s has unveiled its first new flavour of Jamaica Ginger Cake in over 15 years, introducing a Pineapple & Coconut variant that is now available nationwide in the UK. This launch not only revitalises a classic product line but also signals McVitie’s commitment to innovation in the competitive F&B sector. The addition of this tropical flavour marks the first expansion of the Jamaica Ginger Cake range since 2009, making it a noteworthy event for both retailers and consumers alike. The new flavour combines the traditional ginger cake recipe with vibrant pineapple and smooth coconut, creating what McVitie’s describes as a "refreshing take" on a beloved classic. Retailers can now stock the Pineapple & Coconut Jamaica Ginger Cake, priced at £1.75, at major outlets including Morrisons, Spar and Nisa, as well as discount chains like B&M and Home Bargains. This strategic pricing and widespread availability aim to attract a diverse customer base, enhancing retailer margins and driving foot traffic. Catherine Morgenroth, marketing manager for McVitie’s, expressed enthusiasm about the launch: “We couldn’t be more excited to launch the first new flavour for this much-loved cake since 2009.” Morgenroth also highlighted that the new variant represents a bold, tropical twist that aligns with current consumer trends favouring unique and adventurous flavours. This introduction follows McVitie’s earlier innovation with the Hot Honey Jaffa Cakes, which debuted exclusively at Asda earlier this year. The Hot Honey variant tapped into the growing 'swicy' trend – combining sweet and spicy flavors. Jessica Woolfrey, marketing manager for Jaffa Cakes, commented: “At Jaffa Cakes, we’re known for doing things a little differently. Our newest flavour brings an unexpected twist, which is essential in today’s market”. The expansion of their product lines reflects McVitie’s dedication to refreshing its portfolio while maintaining the core attributes that consumers love. With this latest launch, McVitie’s not only reinvigorates a classic but also reinforces its position as a leader in the baked goods segment.

DSM-Firmenich has announced significant changes to its executive committee, effective today (Monday 1 September 2025). This restructuring is designed to sharpen the company's focus on high-growth, high-margin segments, aligning with the growing consumer demand for holistic wellbeing solutions. In a move that underscores its commitment to innovation, DSM-Firmenich will welcome Alessandre Keller as the new president of health, nutrition and care (HNC) starting 1 January 2026. Keller, who joins the company with over 25 years of global leadership experience, has a proven track record in the healthcare and FMCG sectors. His previous roles at Nestlé and Unilabs have equipped him with the strategic vision necessary to drive growth in DSM-Firmenich’s health and nutrition divisions. Maurizio Clementi will take over as president of taste, texture and health (TTH) on the same date, following the retirement of Patrick Niels, who has served the company for 34 years. Clementi, who has been with DSM-Firmenich for 14 years, is recognised for his expertise in taste innovation and team leadership, positioning him well to guide the TTH segment into its next phase of development. The restructuring also sees Philip Eykerman, currently president of HNC, transition to the role of chief strategy, M&A and transformation officer. Eykerman will leverage his extensive experience in strategic consulting and M&A to spearhead the company’s value creation agenda, focusing on portfolio development and strategic transformation. As DSM-Firmenich prepares for the final stages of its animal nutrition and health (ANH) carve-out, Ivo Lansbergen, president of ANH, will step down from the Executive Committee on 1 October 2025, to concentrate on leading the ANH business. Lansbergen has been pivotal in reinforcing the company’s position as a key player in the global feed ingredients market. Dimitri de Vreeze, CEO of DSM-Firmenich, expressed enthusiasm about the new appointments: “Both Alessandre and Maurizio bring a powerful blend of expertise, ambition, and purpose-led leadership that will help us continue to deliver exceptional value for our stakeholders”. De Vreeze also acknowledged the significant contributions of Patrick Niels and Philip Eykerman in shaping the company’s direction.

ADM is undertaking significant changes to its soy protein production network, aimed at improving operational efficiency and better serving its global customer base. The company has announced that it will cease operations at its Bushnell, Illinois facility while leveraging the recently recommissioned soy protein plant in Decatur, Illinois, along with other facilities in its extensive global network. As part of ADM’s broader strategy to optimise its portfolio, this decision reflects a commitment to consolidating production capabilities and enhancing service levels. Back in April, ADM announced that it would permanently shutter its soybean processing facility in Kershaw, South Carolina , as part of a broader strategy to streamline operations and reduce costs, according to Reuters. Ian Pinner, president of ADM’s Nutrition business, highlighted the importance of these changes in reinforcing the company’s competitive position within the industry. “Optimising our soy protein production network is an example of how we’re strengthening our asset platform, combining capital discipline with smart organic innovation and operational improvements to increase cash flows and returns,” said Pinner. The decision to close the Bushnell facility is part of ADM's strategy to focus on its most efficient operations, allowing for a more streamlined approach to meet the growing global demand for soy protein products. The Decatur plant, which has resumed operations, is expected to play a crucial role in this transition, providing enhanced manufacturing efficiencies and supporting ADM's speciality ingredients business. The company says it is committed to ensuring a smooth transition for affected customers and employees during this operational shift. Pinner reassured stakeholders, stating: “We are prioritising treating any affected colleagues with respect as we advance this process,” indicating that the company is focused on minimising disruption. This move comes at a time when the demand for plant-based proteins is on the rise, driven by consumer trends toward healthier diets and sustainable food sources. Bunge Global also recently has acquired IFF's soy and lecithin business , a move that aimed to enhance Bunge's product portfolio and strengthen its position in the F&B sector. J Erik Fyrwald, CEO of IFF, highlighted during a conference call that the divested products were better suited for Bunge's operational expertise. “They’re highly commoditised and managed far more efficiently by Bunge than they were by us,” said Fyrwald. He noted that these products delivered only low single-digit EBITDA margins for IFF, and selling them will enable the company to focus on its more specialised isolated soy protein business – boosting both margins and innovation potential.

Marc Busain Marc Busain, president of the Americas for Heineken, will step down effective 1 October 2025, to assume the role of chief executive officer at Lipton Teas and Infusions. This dual announcement underscores Busain's extensive experience in the consumer packaged goods sector and sets the stage for new leadership at both companies. Busain has been a pivotal figure at Heineken for over 30 years, having joined the company in 1995. His career trajectory includes a series of key roles across Europe, Africa and the Americas, culminating in his appointment as president of the Americas in 2015. Under his leadership, the Americas region experienced remarkable growth, with revenues, operating profits and net profits all doubling during his decade-long tenure. Notable achievements include the successful integration of Brazil Kirin, which has positioned Brazil as Heineken's largest market for both Heineken and Amstel brands. Dolf van den Brink, Heineken's chairman of the executive board and CEO, praised Busain's contributions: “Marc leaves behind a remarkable legacy in the Americas, where he cultivated a winning culture rooted in trust and empowerment”. His focus on premiumisation and the expansion of Heineken 0.0 has also been instrumental in adapting to changing consumer preferences. As Busain transitions to Lipton Teas and Infusions, he will lead a brand renowned for its rich heritage and diverse product offerings. Jean-Remy Roussel, chair of the supervisory board at Lipton, expressed confidence in Busain’s capabilities, noting his track record of delivering growth and strong commercial acumen. “I have every confidence that the world’s leading tea business is in good hands,” said Roussel. Upon Busain's arrival, current CEO Pierre Laubies will return to the supervisory board after a year at the helm. Laubies has previously served as Chair and played a crucial role in establishing Lipton as an independent entity in 2022. Reflecting on his new role, Busain commented: “It is a tremendous pleasure to join a company with responsibility for such a collection of storied and much-loved brands. Tea, in all its varied forms, is an exciting growth category, and I look forward to working with the talented team at Lipton to ensure there’s a tea for everyone.”

Goodfella's is invigorating the frozen food aisle with its New York-Style Pizza range, designed to attract a growing segment of consumers seeking convenient, high-quality takeaway alternatives at home. The new product line, which will replace the existing Goodfella's Takeaway range, features four indulgent flavours and is backed by consumer testing that underscores its appeal. The New York-Style range includes Ultimate Four Cheese, Fully Loaded Pepperoni, Hot & Spicy Meat Feast and Sweet & Smoky BBQ Chicken, each crafted with a stonebaked base and a large crispy crust. The pizzas are topped with trendy ingredients such as Hot Honey Drizzle, diced pepperoni, roquito peppers and a chilli and black pepper crumb, reflecting current consumer preferences for bold flavours and premium toppings. Claire Hoyle, head of marketing at Goodfella's, said: “We have a proud reputation for delivering quality and innovation that shoppers love – and our New York-Style Pizza range will do exactly that”. Hoyle also praised the team for their ability to balance cheesiness, crust thickness and toppings, aiming to create the ultimate at-home pizza experience. The brand's eye-catching packaging design highlights its New York inspiration and the claim of being the 'tastiest recipe ever'. This strategic branding aims to capture the attention of shoppers looking for high-quality, takeaway-style options in the frozen food section. The launch aligns with a significant consumer trend: recent data indicates that 65% of shoppers who enjoyed a 'fakeaway' in the past three months do so at least once a week. Goodfella's is positioning itself to tap into this market, providing retailers with an opportunity to attract more customers seeking convenient meal solutions. In addition to the pizza range, Goodfella's is also introducing a revamped Garlic Bread product, made with the same dough as the New York-Style pizzas. This offering promises an indulgent side that complements the main dish, enhancing the overall pizza night experience for consumers. The New York-Style Pizza range is set to debut in the UK on September 8 at Tesco, with further rollouts planned across other retailers through November. Goodfella's Garlic Bread will launch on October 13 at Co-op, expanding availability by the end of November.

When we talk about sustainability, we often think of complex choices that require significant investments. However, installing an SMI rotary stretch-blow moulder equipped with special moulds to produce label-less PET and rPET containers inside your production facilities demonstrates that innovation can be simple. At Drinktec 2025 (stand 102/hall A6) , SMI will showcase an EBS 10 KL ERGON rotary stretch-blow moulder in combi with an ENOBERG filler from the HEVF series. This solution can produce up to 2,750 bph/cavity and is equipped with aluminium moulds for 0.5-litre PET bottles without labels. The bottles feature an elegant, sinuous shape with the company logo embossed vertically along the height of the container. Tell your story with a bottle Thanks to the label-less solution, primary packaging becomes functional, efficient and sustainable. The container showcased at the trade fair stems from the idea of creating a customisable bottle featuring the company’s logo, which, thanks to a highly innovative system, is no longer printed on a paper or plastic label, but directly embossed onto the surface of the bottle. In addition, all essential product information is accessible via a QR code printed on the cap, which also assists visually impaired or blind users, as it is marked with braille text. Since SMI does not produce water or soft drinks, scanning the QR code leads to the corporate website, where visitors can discover our story of passion and continuous innovation. Advantages for the environment and the consumer: Eco-sustainable solution, as the PET bottle is 100% recyclable Better compliance with environmental regulations regarding recycling Easier material recycling, since there’s no label to remove No glue needed for label application Advantages for the bottler: Saving on the purchasing costs of raw materials (label and glue) Saving on storage costs of raw materials Simplified and optimised production process, as no labeller is required for the application of the label. If you want to discover the stretch-blow moulders from the EBS KL ERGON range in stand-alone or ECOBLOC and the solutions to realise innovative containers with a strong visual appeal, we look forward to welcoming you to Drinktec, booth 102/hall A6. For more information, feel free to contact our sales department .

Celsius Holdings has deepened its partnership with PepsiCo in a deal that will see the functional energy drink maker take on a wider portfolio and a more prominent strategic role in the US market. PepsiCo first purchased an 8.5% stake in Celsius in 2022 , paying $550 million through a preferred stock deal. Under the latest agreement, PepsiCo will acquire $585 million in newly issued convertible 5% preferred stock in Celsius, increasing its ownership to around 11% on an as-converted basis and securing the right to nominate an additional board member. Celsius will take over the US and Canada rights to the Rockstar Energy brand from PepsiCo, while PepsiCo retains ownership of Rockstar internationally. The company will now serve as PepsiCo’s “strategic energy lead” in the US, overseeing Celsius, Alani Nu and Rockstar Energy brands. PepsiCo will handle distribution for all three labels in the US and Canada. The deal also transfers Alani Nu, acquired by the US food and drink giant in February 2025 , into PepsiCo’s North American distribution system, expanding its retail and foodservice presence. Celsius said adding Rockstar Energy will help broaden its offering to appeal to consumers who prefer traditional energy drink formats, complementing the modern positioning of Celsius and Alani Nu. John Fieldly, chairman and CEO of Celsius Holdings, said: “Stepping into the role of PepsiCo ’s strategic energy drink captain in the US is expected to be a pivotal milestone in our journey to shape the future of modern energy and grow our brands within a leading beverage distribution system". "With a proven functional beverage portfolio and a stronger long-term partnership with PepsiCo , we believe that Celsius Holdings is well-positioned to deliver greater innovation, sharper execution and sustained brand growth. Together, we will reach more people, in more places, more often, with a total energy portfolio that offers options for every consumer and creates greater value for all our stakeholders.” Ram Krishnan, CEO of PepsiCo Beverages US, added: “This agreement marks the next step in PepsiCo reshaping its brand portfolio to position us for long-term growth. Energy is an important growth category, and we believe this move with our partner Celsius creates a stronger multi-brand energy portfolio that is better positioned to serve different consumer cohorts. This transaction creates an aligned incentive structure for both parties to bring their individual expertise to better compete in the energy category.” The companies said the arrangement will enable a unified commercial strategy, streamline planograms, prioritise SKUs and expand geographic reach across retail and foodservice channels.

PepsiCo has announced a $550 million investment in Celsius Holdings to become the long-term US distributor of the brand's energy drinks. The agreement, which came into effect today, includes distribution in retail and foodservice channels. The deal will see PepsiCo become "the preferred distribution partner globally for Celsius". The beverage giant will acquire an estimated 8.5% ownership in Celsius. As part of the contract, PepsiCo will also nominate a member to Celsius' board. Kirk Tanner, CEO of PepsiCo Beverages North America, said: “We are extremely pleased to partner with Celsius and excited about the opportunity for our two organisations to drive growth and innovation in the energy beverage category. The Celsius brand’s growing momentum, coupled with the strength of PepsiCo’s portfolio and go-to-market capabilities, creates a combination we believe will be very compelling and valuable to retailers and consumers.” Celsius president, chairman and CEO, John Fieldly, added: “We believe the opportunity to partner with a global best-in-class distributor provides Celsius with significant near-term additional shelf space in both existing retailers as well as new expansion within the independent retailers that represent a significant portion of the US convenience and gas channel where approximately 70% of energy drinks are sold". He continued: "It also provides a strategic partnership that is expected to accelerate growth for both companies globally. In addition, this partnership will drive efficiencies allowing our teams to consolidate sales, marketing and distribution efforts with associated cost benefits, which we expect to recognise once the initial transition is completed.”

With the aim of reshaping the scratch cooking category, Flavour Bombs has launched its innovative line of bath bomb-inspired home cooking ingredients, designed to cater to the evolving tastes of Gen Z and younger Millennials. The new product, which has already gone viral on TikTok, offers a convenient solution for home cooks seeking authentic world flavours without the hassle of traditional preparation methods. Founded by Tina Faghihi-Hallam, a former global tech executive and passionate foodie, Flavour Bombs are shelf-stable spheres filled with premium herbs, spices and aromatics from diverse culinary traditions, including Vietnamese, West African and Mexican cuisines. Each Flavour Bomb serves as a complete cooking solution, allowing consumers to create restaurant-quality dishes in under 30 minutes by simply adding the bomb to their choice of protein or vegetables. “The purpose behind Flavour Bombs is to make it easier for busy people to enjoy incredible homemade food from around the world, without needing ten ingredients or hours of prep,” said Faghihi-Hallam. “This is scratch cooking reimagined: flavour-packed, authentic and ready in no time.” The product line includes five distinct flavour mixes: Birria for authentic Mexican tacos, Coconut Curry inspired by Guyanese cuisine, Jollof for a West African rice dish, Seafood Boil with a Cajun garlic sauce and Vietnamese Pho. Each recipe is rooted in generational family traditions and has been taste-tested to ensure authenticity and quality. Market research indicates a growing consumer preference for convenience in meal preparation, with 59% of consumers reporting a shift towards ready-to-eat meal options to save time and reduce kitchen clean-up. The rise of global cuisine in the UK market further supports the potential for Flavour Bombs, as consumers increasingly seek to experiment with diverse flavours and cooking techniques. Marcus Carter, founder of Artisan Food Club, praised the product, stating, “This is the best product I've seen for years. The branding and packaging are perfect, and Tina has nailed it with a colourful, informative design that captivates modern cooks.” Flavour Bombs are available to retail trade customers through Mahalo Supplies and the Artisan Food Club, with a focus on efficient retail offerings. Each tube contains two Flavour Bombs, serving two-three people, and boasts a 12-month ambient shelf life with zero preservatives, making them an attractive addition to any retailer's inventory. As consumer interest in authentic, convenient cooking solutions continues to grow, Flavour Bombs is well-positioned to capture a significant share of the market.