Suntory has launched a wetland restoration project with a local organisation in Mashiki Town, Kumamoto, Japan, aiming to improve biodiversity conservation and water replenishment. Under the initiative, approximately 3,000 square metres of abandoned rice paddies adjacent to Suntory Natural Water Sanctuary Aso will be restored as wetlands using water from a nearby forest stream. Suntory will install water management facilities and carry out site inspection, aiming to boost water replenishment by increasing the filtration into the ground. Meanwhile, the local organisation will oversee routine grass cutting and water level management. The restored wetland will be monitored to evaluate the project’s effectiveness, designed to help create habitats where amphibians, aquatic insects and other native wildlife can thrive. The Suntory Natural Water Sanctuary initiative currently spans 27 locations across 16 prefectures in Japan, covering more than 12,000 hectares of forest. It was established by the beverage producer in 2003, focusing on forest conservation and biodiversity work to advance water replenishment. The group has also worked with local governments and farmers in Mashiki Town on a winter-flooded paddies initiative since 2010, aiming to restore ecosystems across the watershed. Winter-flooded paddies is an agricultural practice in which fallow rice paddies are intentionally flooded during the winter season, expected to produce benefits such as groundwater recharge, improved soil fertility, enhanced biodiversity and weed suppression. The new wetland restoration project builds on this foundation to connect forests, farmlands and wetlands through an integrated approach aimed at generating positive biodiversity impacts. It aligns with Suntory’s Kumamoto Water Positive Action initiative, which began in 2025 in collaboration with local government, industry and academia. Through implementing ‘green infrastructure,’ this aims to promote ‘water positive,’ defined as offsetting or exceeding the negative impacts of land use change or water intake within a watershed by returning an equivalent or greater amount.

Australian biscuit brand Tim Tam is expanding its UK range with the launch of a limited-edition Strawberries & Cream flavour. Available for the summer only, the new product combines Tim Tam's signature crisp malted biscuits with a smooth strawberry cream filling, finished with a white chocolate coating. The launch is designed to tap into classic British summer occasions, from picnics and garden gatherings to afternoon tea, while building on the brand's growing popularity in the UK. Already sold in more than 40 countries, Tim Tam said the latest flavour reflects increasing consumer interest in premium biscuits, nostalgic flavour profiles and international snack brands. Francesca Reid, global brand lead at Tim Tam, said: "Tim Tam Strawberries & Cream is everything we love about summer in biscuit form, a fresh strawberry aroma, a velvety cream centre, all sandwiched between two iconic Tim Tam biscuits and wrapped in white choc." The limited-edition biscuits became available in Tesco and Ocado from 26 June 2026, with a wider rollout to Sainsbury's beginning 1 July 2026. Tim Tam Strawberries & Cream has a recommended retail price of £2.50 and will be available only while stocks last.

Nichols and Myprotein have launched Myprotein Clear Whey Protein Water in the UK under a multi-year brand licensing agreement. Nichols will manufacture the new ready-to-drink product and distribute it through its nationwide UK retail network. The launch combines Myprotein’s expertise in sports nutrition with Nichols’ soft drinks manufacturing and distribution capabilities. The protein water is designed to offer consumers a lighter and more refreshing way to increase their protein intake during the day. It also marks Myprotein’s expansion into the ready-to-drink category and builds on its existing partnership with Nichols’ Vimto brand. Andrew Milne, CEO of Nichols, said: “Functional drinks are currently one of the most exciting growth areas in soft drinks, as consumers increasingly look for products that combine great taste, refreshment and added benefits". “Myprotein Clear Whey Protein Water has been developed to meet that demand, offering shoppers a lighter and more refreshing way to add protein into their day.” Neil Mistry, CEO of THG Nutrition, Myprotein's parent company, added: “More and more consumers are looking to boost their protein intake, and functional drinks are becoming an increasingly important way for them to do so.” Mistry described the product as a “natural next step” for the Myprotein and Vimto partnership, adding that it signals the sports nutrition brand’s planned expansion into the chilled and impulse retail channels.

Bühler has developed Lucent, a new cocoa nib roaster designed to use at least 20% less energy per tonne of cocoa than its predecessor, with up to 20% higher throughput in the same footprint. The machine combines heat recovery, predictive roasting controls and a fully sealed product chamber. Developed by Bühler's engineers and manufactured in Appenzell, Switzerland, Lucent aims to improve productivity, energy efficiency and food safety in cocoa processing, now available to industrial cocoa manufacturers worldwide. With the industry under pressure due to volatile cocoa prices, rising energy costs and tightening margins, Bühler noted that energy is one of few input costs they can control directly. It accounts for 10-20% of total operating expenses in cocoa processing, with roasting as the most energy-intensive step. Bühler’s previous Tornado roaster operates as a batch process in which hot air roasts the cocoa in a rotating drum and exhaust air is vented after each cycle, taking a significant share of thermal energy with it. The new roaster, Lucent, recovers that energy. A heat exchange system uses return air, reducing the load on the gas burner. According to the company, the new machine’s redesigned drum geometry and optimised fill levels reduce gas consumption by at least 20% compared to Tornado, while increasing throughput by up to 20% without adding to the machine’s physical footprint. Additionally, a hybrid roasting option, combining convective and conductive heat transfer, is available and can achieve up to 40% energy savings in specific applications. Lucent features a fully enclosed roasting chamber and a new sealing system that physically separates the product from combustion air throughout the entire roasting cycle. It is made from stainless steel with an ‘easy-clean’ finish, and includes service openings to provide direct access to key components for reduced maintenance time and easy inspection. Bühler noted that the design also reduces yield loss, a limitation in the previous generation of roasters where the product could be drawn into the airstream. The technology’s self-learning control system continuously monitors key roasting parameters and automatically adjusts gas burner temperature, airflow and process speed. An operator sets a roasting profile and the algorithm manages execution, with roasting cycles running between 40-60 minutes depending on the raw material. The system adapts to variation in incoming cocoa to maintain consistent results from batch to batch. These controls aim to reduce dependency on specialist machine knowledge. The development drew on feedback from Bühler's industrial cocoa processing customers, with the priorities identified directly influencing the design choices for efficiency, hygiene and operational simplicity. A prototype currently in development will be installed at a customer site in Asia during the first quarter of 2027, with further applications in roasting other commodities planned over the next two years.

The Food Standards Agency (FSA) and Food Standards Scotland (FSS) have published four new guidance documents to help companies developing cell-cultivated products and other novel foods navigate Great Britain’s regulatory approval process. The publications form the second batch of guidance produced through the Cell-Cultivated Products Sandbox Programme, a Department for Science, Innovation and Technology-funded initiative running until February 2027. The programme brings regulators, businesses and researchers together to develop a shared understanding of how existing food regulations apply to cell-cultivated products. These products are made by growing animal or plant cells into food without conventional farming methods such as rearing livestock or growing crops. The Sandbox Programme is focused specifically on products made using animal cells. The new guidance covers food hygiene requirements for cell-cultivated products, including how general food law and hygiene regulations apply during production. It also sets out scientific requirements for novel food applications, including the information businesses should provide on cell-line identity, production methods and the management of microbiological hazards. A separate document offers recommendations intended to help businesses submit more complete market authorisation applications and avoid common issues that can result in delays or requests for further information. The fourth publication provides additional information for companies conducting novel food taste trials as part of research and development. It supplements guidance published in 2025 and outlines businesses’ responsibilities when trialling products such as cell-cultivated foods. Thomas Vincent, deputy director of innovation at the FSA, said cell-cultivated products represented “a genuinely new frontier for the food industry”. He added: “This guidance reflects the knowledge we have built through engagement with industry and academia through the Sandbox, and is designed to make the path to authorisation more transparent and efficient". “Consumer safety is non-negotiable, and these documents are ultimately about reducing barriers for emerging food technologies without compromising on safety standards.” FSA chair Professor Susan Jebb said greater regulatory clarity could help innovative food companies attract investment and expand production. “This guidance provides practical support that helps innovative companies move forward, backed by a science-led approach that protects public health,” she added. Companies developing cell-cultivated products can also access the Sandbox Programme’s Business Support Service, which provides direct engagement with FSA and FSS regulatory experts until February 2027.

As clean-label expectations continue to shape food and beverage innovation, manufacturers are under growing pressure to simplify ingredient lists while maintaining product safety, quality and shelf life. This is especially important in categories such as non-alcoholic beer, ready-to-drink cocktails, sauces, dips and chilled products, where microbial stability is critical. Chinova Bioworks has developed Chiber Mushroom Extract to help manufacturers meet these demands. Derived from upcycled white button mushroom stems, Chiber is a natural antimicrobial ingredient designed to support shelf-life extension and microbial stability across a wide range of food and beverage applications. Chiber is produced from purified chitosan fibres sourced from white button mushrooms grown on organic farms in Canada and the US. These positively charged fibres interact with the negatively charged cell walls of microorganisms, helping inhibit microbial growth and protect products from spoilage. The ingredient provides broad-spectrum protection against spoilage organisms including yeast, mould, gram-positive bacteria and gram-negative bacteria. It can also help manufacturers manage microbial risks associated with pathogens such as Listeria, Salmonella and E. coli, making it particularly relevant for products where preservation and safety are central formulation challenges. Meeting clean-label expectations without compromise For manufacturers, preservation is not only about safety and shelf life. It is also about protecting the consumer experience. Many natural preservation systems can affect flavour, aroma, colour or texture, creating formulation trade-offs for brands seeking to deliver premium products. Chiber is designed to be flavourless, odourless and colourless, helping protect the intended taste, texture and appearance of finished products. This makes it suitable for applications with delicate flavour profiles, including hop-forward non-alcoholic beers, carbonated beverages and refrigerated foods like yogurt and dips. The ingredient also supprts clean-label goals by helping brands replace synthetic preservatives such as potassium sorbate. Depending on the application and regulatory market, it may be listed as 'Mushroom Fiber Extract,' 'White Button Mushroom Fiber' or 'Natural Flavour'. Chiber is also vegan, kosher, halal certified, gluten-free, allergen-free and organic compliant. For beverage producers, Chiber offers an alternative to energy-intensive tunnel pasteurisation. By supporting microbial stability without heat treatment, it can help preserve hop character, carbonation and fresh flavour while reducing the need for expensive processing equipment. It can also support draft service of non-alcoholic beer by helping control microbial growth in keg lines. Sustainability is another important advantage. Chiber is made from upcycled mushroom stems, transforming an underused agricultural by-product into a functional food protection ingredient. By extending freshness and reducing spoilage, it helps brands address food waste while supporting cleaner, more efficient production. For manufacturers seeking natural preservation without compromising quality, Chiber Mushroom Extract offers a practical route to cleaner labels, longer shelf life and more sustainable food and beverage innovation. Find out if Chiber is the right fit for your product by getting in touch here.

Steve Davis The drive towards more sustainable packaging is transforming the food and beverage industry. As manufacturers replace traditional materials with lighter, recycled and fibre-based alternatives, they must balance environmental ambitions with the need to protect products, maintain production efficiency and meet increasingly stringent quality standards. Steve Davis, global director of product management at Industrial Physics, explores why testing has become essential to reducing risk, ensuring consistency and enabling manufacturers to innovate with confidence. Across the food and beverage sector, packaging is being asked to do more than ever before. It must preserve product quality, extend shelf life and maintain safety across complex supply chains, while meeting ambitious sustainability targets. This shift is changing the role packaging plays in production. The question is no longer whether a material is recyclable or renewable, but whether it can consistently deliver the performance required in real-world conditions. As sustainability strategies accelerate, packaging is becoming as much a performance challenge as it is an environmental one. For manufacturers, this introduces a new kind of risk. When packaging performance becomes less predictable, small variations can directly affect product integrity, operational efficiency and brand reputation. From material choice to product protection In food and beverage applications, packaging is not an isolated component; it is integral to product delivery. It must maintain barrier performance, ensure seal integrity and withstand the mechanical stresses of filling, transport and storage. Historically, conventional materials such as plastics have been optimised over decades to deliver consistent results across these conditions. Today, however, the introduction of new materials such as paper-based alternatives, higher recycled content and lightweighting strategies is changing how packaging behaves. It is important to recognise that paper is not a single, uniform material but a diverse group influenced by fibre source, processing methods, coatings and additives. When recycled content is introduced, variability increases further. Differences in fibre length, contamination levels and residual inks or adhesives can significantly affect mechanical and surface properties. As a result, packaging that performs well in development may behave unpredictably in production or distribution. This is the core challenge: sustainable materials can meet performance requirements, but with a narrower margin for error. In practical terms, performance is no longer guaranteed by material selection alone. It must be actively verified. Understanding performance in practice For food and beverage manufacturers, the key question is not how a material performs in isolation, but how it behaves in contact with the product and throughout its lifecycle. Small changes in packaging performance can have disproportionate effects. Variations in barrier properties can influence oxygen ingress or moisture transfer, affecting freshness and shelf life. In carbonated beverages, minor inconsistencies in strength and sealing can impact pressure retention. In chilled or temperature-sensitive products, packaging must maintain integrity despite environmental fluctuations. These are not hypothetical concerns. In high-speed production environments, even slight deviations can scale quickly into large volumes of compromised product, increasing the risk of waste or recalls. The challenge is not simply adopting more sustainable materials, but ensuring they perform reliably under real-world conditions. The limits of traditional quality checks Traditional quality control methods remain critical. Periodic sampling and laboratory-based testing provide highly accurate, standards-aligned measurements that underpin quality assurance and compliance. However, as production speeds increase and materials evolve, these approaches are difficult to rely on in isolation. Sampling provides a snapshot, although it may not capture short-term variations or process drift. In high-speed production environments, timing becomes as important as accuracy. By the time an issue is detected through end-of-line testing, it may already have affected significant production volumes. This does not diminish established methods but highlights the need to complement them with greater visibility into how performance evolves over time. Connecting measurement to performance To address this challenge, manufacturers are adopting more connected approaches to testing and quality control. Rather than treating measurements as isolated data points, connected systems link results across tests and align them with production conditions. This helps build a clearer picture of how performance is influenced by material characteristics and process variables. For example, seal strength can be correlated with dwell times or temperature profiles. Barrier performance can be assessed alongside material thickness or coating consistency. Dimensional characteristics can be linked to mechanical performance, such as pressure resistance or compression. This type of insight enables manufacturers to move beyond pass/fail assessments and understand the underlying drivers of performance. It also supports more targeted process optimisation, helping to maintain consistency even as materials and formats evolve. Closing the performance gap Sustainability will continue to reshape packaging, but its success depends on performance. Materials must not only meet environmental criteria, but deliver consistent, reliable protection. Closing this gap requires a shift in how packaging is evaluated – from a focus on material properties alone, to a broader understanding of performance in practice. Testing is no longer a supporting function. It is a critical enabler of product quality, operational efficiency and brand trust. For food and beverage manufacturers, sustainability ambitions must be matched with robust, data-driven testing strategies that ensure packaging performs as intended, every time and at scale.

UK brand Popcorn Kitchen has introduced Munch Mix, a new snack line combining different textures with sweet and salty flavours. The brand describes the product as a ‘complex’ and ‘layered yet alluring jumble’ of flavours and textures, available in two varieties: White Chocolate Snowies, and Chocolatey Orange Segments. Munch Mix products contain an assortment of pretzels and corn, chocolate pieces (in a choice of milk chocolate orange, or white chocolate with sprinkles), and three varieties of Popcorn Kitchen’s coated popcorn. These include Salted Caramel popcorn encased in milk chocolate, Lemon Drizzle popcorn coated in white chocolate, and Gingerbread popcorn covered with dark chocolate. They are positioned as a flavourful snack offering that tap into growing demand for layered, sensory innovation and unique texture experiences in food and beverages. Each pack is priced at £14.99 per 400g.

Napolina is expanding its portfolio with the launch of a new range of Pasta Stir Ins, designed to help consumers create premium Italian-inspired meals at home with minimal preparation. The UK's ambient Italian food brand has introduced four new variants: Sundried Tomato & Black Olive Puttanesca, Sundried Tomato & Basil, Spicy Calabrian Nduja with Chilli and Grilled Vegetables. Positioned as an alternative to traditional pasta sauces, the products are designed to be stirred through freshly cooked pasta, including filled varieties such as ravioli, to deliver authentic flavours in minutes. Each jar serves up to four people and carries an RRP of £2.75, with a promotional launch price of £2. The Spicy Calabrian Nduja with Chilli and Sundried Tomato & Basil variants will debut in Tesco stores this month, with wider distribution planned from autumn 2026. Manufactured in Puglia, Italy, the new range has been developed to meet growing demand for convenient, restaurant-quality meal solutions as more consumers choose to dine at home. According to the company, the products combine premium ingredients and authentic Italian flavours in a simple "pour, stir and serve" format. Among the range, the Sundried Tomato & Black Olive Puttanesca offers a twist on the classic recipe by using black olives rather than the more commonly used green varieties, creating a richer, milder flavour profile. Meanwhile, the Grilled Vegetables Stir In is aimed at hearty vegetable-based pasta dishes, the Sundried Tomato & Basil delivers a traditional Italian flavour combination, and the Spicy Calabrian Nduja with Chilli brings a fiery heat inspired by southern Italian cuisine. Jeremy Gibson, marketing director at Princes Group, said: "We see an exciting opportunity to tap into the UK's love of Italian cuisine. Responding to evolving cooking habits and consumer need states is a key step to unlocking new value and growth across the category." He added: "As households increasingly choose to eat at home to help manage household budgets, they are still seeking those moments of enjoyment and indulgence that Italian food delivers. Our innovation strategy is centred on helping consumers recreate authentic Italian experiences at home, combining convenience with quality." The Pasta Stir Ins also feature clean-label credentials, with all four variants made using natural ingredients. Depending on the variety, the products are low in saturated fat, low in sugar and provide a source of fibre, further broadening their appeal to health-conscious consumers.

Norwegian seafood producer SalMar has agreed to acquire a majority stake in salmon farming company Måsøval, in a deal valued at approximately NOK 3.4 billion (approx. €290 million), strengthening its position in one of the country's most important aquaculture regions. Under the agreement, SalMar will acquire 85.7 million shares in Måsøval from Heimstø AS, representing around 70% of the company's share capital. The agreed purchase price of NOK 39.50 per share values Måsøval at approximately NOK 4.84 bn. The consideration will comprise 733,906 newly issued SalMar shares, accounting for 10% of the transaction value, with the remaining balance paid in cash. The share component has been valued at NOK 461.40 per SalMar share, based on the company's closing share price on Euronext Oslo Børs on 6 July 2026. The acquisition is expected to reinforce SalMar's operations in Central Norway, a key region for salmon farming, while expanding its production platform and supporting long-term growth. The company said the combination will improve the utilisation of resources, expertise and infrastructure, strengthen innovation capabilities and support sustainable value creation across the Norwegian coastline. Frode Arntsen, chief executive officer of SalMar, said: "We believe this represents an exciting industrial opportunity that will strengthen SalMar's position in Central Norway, one of our most important core regions for aquaculture. Arntsen added: "Måsøval is a historically well-established and well-managed company with strong roots in the region, and its operations are a good fit with SalMar's existing activities. The companies share common roots on Frøya, and we see significant potential for further development." The transaction remains subject to customary closing conditions, including regulatory approvals. As part of the agreement, Heimstø has been granted the right to sell the SalMar shares received as consideration back to the company at NOK461.40 per share for a period of 12 months following completion. Following completion, SalMar said it intends to offer minority shareholders in Måsøval the opportunity to sell their shares at the same price of NOK 39.50 per share. The acquisition reflects continued consolidation within the Norwegian aquaculture sector as producers seek greater scale, operational efficiencies and enhanced sustainability capabilities in response to rising global demand for farmed salmon. SalMar said it will provide further details on the transaction and its expected impact when it reports its second-quarter 2026 results on 25 August.

Italian ingredients distributor Faravelli has marked its 100th anniversary with a celebration in Milan, highlighting a century of expertise and a continued commitment to innovation, international growth and long-term partnerships. Held in Milano, the city where the company was founded, the event took place under the claim 'Next Begins Now,' a message created for Faravelli's centenary that reflects the company's ambition to build on its heritage while looking ahead to new opportunities and future development. Established in 1926 by entrepreneur Giusto Faravelli, the company has evolved into a global distributor of raw materials and ingredients serving the food, nutraceutical, pharmaceutical, cosmetic, chemical and animal nutrition industries. Throughout its international expansion, Faravelli has remained family-owned, preserving the entrepreneurial values and customer-focused approach that have shaped its development across three generations. Today, the Group is chaired by Alessandro Faravelli, son of the founder, while operational leadership is led by the third generation of the family through managing director Cinzia Faravelli and CEO Luca Benati, ensuring continuity while driving the company's international growth and strategic development. The centenary celebrations culminated on 5 June with an event attended by more than 400 guests, including employees, customers, suppliers, partners and stakeholders from Italy and abroad. Designed as an opportunity to bring together the people who have contributed to Faravelli's journey over the past century, the event combined institutional moments with interactive experiences that encouraged guests to actively participate in the celebration and extend its reach beyond the venue through social media. Opening the celebration, CEO Luca Benati reflected on the significance of the milestone and the people who have contributed to the company's success. He said: "One hundred years is a very significant span of time for a nation; imagine what it represents for a company. Faravelli's history has been an intertwining of generations. It is our employees, customers and partners who make Faravelli what it is today. Tonight, we celebrate a story that began in 1926 thanks to my grandfather, but above all, we share the responsibility and enthusiasm of continuing to build the future." Cinzia Faravelli, managing director, also highlighted the human dimension of the celebration: "For our family, this celebration is an opportunity to thank all the people who have accompanied Faravelli throughout its journey and to renew our commitment to preserving the values that have guided us to this point." For companies operating in the food and nutraceutical sectors, Faravelli's centenary reflects the growing importance of ingredient distributors as strategic partners rather than simply suppliers. Manufacturers increasingly require technical expertise, regulatory support, market insight and reliable global sourcing to accelerate product development and respond quickly to changing consumer expectations. The anniversary celebrations are part of a broader programme launched earlier this year with Stand Out, Faravelli's corporate campaign running across digital channels, trade media, exhibitions, events and advertising throughout 2026. Following its debut at Vitafoods Europe in May, the campaign will continue to accompany the company at major international trade shows, including CPHI Frankfurt, Making Cosmetics Milan, In-Vitality Milan, SupplySide West in Las Vegas and Fi Europe, reinforcing Faravelli's positioning across the food, nutraceutical, pharmaceutical and personal care industries while creating new opportunities to connect with customers and partners worldwide. Stand Out reflects the company’s promise to help customers stand out in increasingly competitive markets through ingredient expertise, technical know-how, innovation and tailor-made solutions. This integrated approach is particularly relevant in the food and nutraceutical sectors, where demand for functional ingredients, clean-label solutions, health-focused formulations and faster product development continues to grow. By combining international sourcing capabilities with local technical support, the company aims to help manufacturers transform innovation into commercially successful products while responding to evolving consumer and market trends. While the centenary celebrates Faravelli's history, it also reinforces its commitment to the future. Continued investment in people, expertise, international development and customer support remains central to the company's strategy as it prepares for its next phase of growth. One hundred years after its foundation, Faravelli continues to look ahead with the same entrepreneurial spirit that inspired Giusto Faravelli in 1926, convinced that one hundred years isn't the end of a story, it is the beginning of a new one. Next Begins Now.

Clio Snacks has expanded its refrigerated snack portfolio with the launch of Clio Drizzled Greek Yogurt Bars, a new family-focused line combining Greek yogurt with fruit flavours and a chocolatey drizzle. The new range is available in three flavours: Strawberry Dream, Raspberry Cotton Candy and Strawberry Banana Milkshake. Each bar is made with real fruit and contains 5g of protein, as well as calcium, vitamin D and probiotics. The bars are also gluten-free and made without artificial flavours or colours or high-fructose corn syrup. The launch comes as Clio continues to grow its retail footprint across the US. The company expects to reach $120 million in revenue this year and produce more than 180 million bars, while expanding distribution to around 60,000 retail locations nationwide. John McGuckin, CEO of Clio Snacks, said: “Parents today are navigating a kids' snack aisle full of compromise – options that are either nutritious but boring, or exciting but empty. With our new Clio Drizzled Greek Yogurt Bars, we're proving that doesn't have to be the case.” He added that the launch addresses “white space” in the refrigerated category for snacks that combine nutrition with child-friendly flavours and packaging. The new line began rolling out nationwide in early July. Five-count boxes will be available online via the brand's website, with select flavours launching at Target, Sam’s Club, Walmart, Whole Foods Market, Stop & Shop and other retailers.