Puratos has opened a new Flour Competence Centre at its Belgian headquarters, aiming to help bakery manufacturers better understand and manage flour variability amid increasing climate, agricultural and supply chain pressures. The ingredients supplier said the new facility, located in Groot-Bijgaarden, Belgium, will serve as a dedicated hub for flour analysis, research and application development, bringing together advanced analytical technologies and R&D expertise to translate flour data into practical solutions for bakers. The investment comes as flour variability becomes an increasing challenge for the bakery sector. Changes in climate conditions, farming practices and global supply dynamics are contributing to greater inconsistencies in wheat crops, affecting key flour characteristics such as protein content, enzyme activity, moisture levels and water absorption capacity. According to Puratos, even small variations in these parameters can significantly impact dough performance, fermentation processes and finished product quality. The company said the centre will conduct research into crop evolution and its impact on bakery and patisserie applications, while also evaluating new ingredients and technologies designed to stabilise flour performance. Other areas of focus include assessing the functionality of regenerative flour in finished products and advancing next-generation flour analysis techniques. Insights generated through the centre will be used to support the development of Puratos' portfolio of bakery improvers, sourdough solutions and patisserie mixes. The company said this will help customers maintain product consistency across applications ranging from fresh bread and frozen dough to extended shelf-life baked goods. Paul Baisier, chief R&D officer at Puratos, said: "Flour forms the base of most bakery recipes, yet it is one of the most complex and variable raw materials in the industry. With our new Flour Competence Center, we leverage global data, advanced analytics and GenAI-driven predictive modelling to better understand and anticipate flour variability, translating insights into practical solutions for our customers." Puratos highlighted the growing industry shift towards regenerative agricultural practices, noting that while such systems can deliver sustainability benefits, they may also introduce greater variability in raw materials. The company believes deeper understanding of flour behaviour will be increasingly important as bakers seek to balance sustainability goals with operational consistency and product quality. Baisier added: "This capability becomes critical as the shift toward regenerative agriculture increases raw material variability, and it enables us to support customers more proactively in adapting processes, maintaining consistent quality and translating variability into new sources of value." The new centre will be digitally connected to Puratos' global network of flour laboratories, allowing researchers to combine worldwide datasets with local market expertise. The company said this "glocal" approach will help generate insights that are both globally scalable and regionally relevant, taking into account differences in crop conditions, flour characteristics and customer requirements. In addition to supporting product development, the facility is expected to serve as a platform for collaboration with customers, research partners and other stakeholders across the grain and bakery value chain. The Flour Competence Centre officially opened on 15 June and forms part of Puratos' broader strategy to strengthen scientific understanding of key bakery ingredients while helping customers navigate increasingly complex raw material challenges.

Anheuser-Busch has announced a new investment of more than $20 million in its Missouri operations, aimed at expanding production capacity for key beer brands and strengthening manufacturing workforce training capabilities. The investment will be directed towards upgrades at the company's flagship brewery in St Louis and its can manufacturing facility in Arnold, Missouri. The funding will support increased production of fast-growing brands, including Michelob Ultra and Busch Light, while also financing the creation of a new technical skills training centre at the St Louis brewery. The announcement forms part of Anheuser-Busch's broader Brewing Futures initiative, a $600 million investment programme spanning 2025 and 2026 focused on modernising US operations, creating manufacturing jobs and developing workforce skills across its network. According to the company, the latest investment will help expand capacity for Michelob Ultra, which it describes as the nation's top-selling and fastest-growing beer, as well as Busch Light, currently the leading beer brand in Missouri. Brendan Whitworth, CEO of Anheuser-Busch, said: "We've proudly called St Louis and the state of Missouri home for more than 165 years, and our commitment to strengthening this community and making a positive impact across the state has never been stronger." Whitworth added: "Investments at this scale in our facilities and our people ensure that our St Louis Brewery remains at the heart of Anheuser-Busch, supporting continued growth and driving economic prosperity in our hometown for decades to come." A key component of the investment is the establishment of a new technical skills training centre within the St Louis brewery. The facility will serve as an extension of the company's Technical Excellence Center and will be one of 15 new training centres planned nationwide. The programme is designed to provide employees with advanced training across mechanical, electrical, digital and operational disciplines. Anheuser-Busch aims to train more than 90% of its manufacturing workforce over the next five years, building on the more than 2,600 employees who have completed training through its St. Louis Technical Excellence Center since 2022. As part of the initiative, Anheuser-Busch will also relocate the historic animated "A & Eagle" sign from its former Newark facility to its flagship St Louis campus, where it will serve as a symbol of the company's brewing heritage and long-standing manufacturing presence. The investment follows Anheuser-Busch's induction into the Missouri Manufacturers Hall of Fame earlier this year and reinforces the brewer's position as one of the largest manufacturing investors in the US beverage sector.

As regenerative agriculture moves from buzzword to business strategy, new consumer insights reveal its potential to reshape the food value chain – from the farmer and soil to the consumer and supermarket shelf. Awareness is growing rapidly across Europe, yet understanding remains limited, creating both a challenge and an opportunity for brands, retailers and farmers alike. Candy Siekmann, director of climate smart ag origination at ADM, explores in this piece. Candy Siekmann Translating complex agricultural practices into meaningful outcomes that consumers can see, trust and support is key. When all stakeholders – farmers, manufacturers, brands, retailers and consumers – work together, regenerative agriculture becomes more than a sustainability goal and becomes a shared pathway to resilience, transparency and long-term growth. Awareness is growing, while understanding is developing Momentum around regenerative agriculture is building, which is encouraging. In markets such as Germany and the United Kingdom, more than 70% of consumers now recognise the term regenerative agriculture. Yet recognition alone doesn’t drive action. In fact, ADM research shows that most consumers have positive perceptions but are unable to define the specific practices or outcomes that make it distinct, including soil health, biodiversity, water stewardship and more. Bridging that gap requires clear storytelling and practical examples that connect farming practices to real world benefits. Consumers respond to outcomes that are tangible: healthier ecosystems, thriving rural communities and food production that safeguard resources for future generations. When the story of regenerative agriculture is told through that lens, understanding deepens and purchase intent rises sharply. Translating complexity into connection Our research shows that purchase intent scales exponentially once the tangible benefits of regenerative practices are explained. Consumers don’t need agronomic details and instead ask for the relevance. Framing regenerative agriculture around outcomes, like health soils, water conservation and farmers who are investing in long-term land resilience, makes regenerative agriculture both personal and actionable. For example, 75% of respondents in Poland and 73% of respondents in the UK and Germany believe regenerative agriculture improves soil health. UK respondents also showed high interest in protecting food supplies for future generations (74%) and believe regenerative agriculture practices help farms become more productive and resilient (72%). These positive perceptions allow brands to connect regenerative agriculture with outcomes consumers already care about to create compelling, shelf-ready narratives. Our survey found that every tested message drove consumer action. Because regenerative agriculture resonates so broadly, brands have the creative flexibility to craft authentic stories that boost purchase intent. The power of the pack Despite growing awareness, actual exposure to regenerative agriculture messaging on packaging remains limited. Yet when consumers do encounter it, it strongly influences purchasing decisions. When EMEA consumers were shown products with regenerative agriculture messaging on the packaging, 81% of UK, 78% of German, 76% of Polish, 75% of French and 63% of Dutch consumers said they would purchase the product. The lesson for brands is clear: on-pack communication matters but it should be simple, specific and credible. Effective messaging focuses on benefits rather than technical details and provides pathways for deeper engagement. Creating value beyond price Few shoppers are ready to pay a premium for products that support regenerative agriculture. However, the research suggests that the greater opportunity lies not in price but in preference. Roughly one in five consumers – and nearly one in three Millennials – say they would pay more for products supporting regenerative agriculture. But even among those who wouldn’t, exposure to regenerative messaging increases trust, brand favourability and purchase intent. For companies, that means regenerative agriculture isn’t just a sustainability investment, it’s a brand building strategy. It strengthens emotional connection, drives loyalty and positions brands for long-term resilience in a market where consumers increasingly reward authenticity and responsible actions. Farmers are the foundation of the story Regenerative agriculture starts with farmers. Transitioning to new practices requires time, technical know-how and financial support. Demonstrating real consumer demand for regenerative outcomes helps de-risk that transition by signalling a stable, growing market. Scaling regenerative agriculture to millions of acres will require more shared investment. For long-term success, brands, retailers and consumers must be part of the solution. That can mean long-term sourcing commitments, transition financing, data partnerships or incentive models that reward continuous improvement. The most successful initiatives are those where every stakeholder shares both the risk and the reward. Connecting soil to shelf The research underscores one consistent truth: trust is built through visible, credible action across the value chain. Consumers want to know not only what a company stands for but who it stands with. When brands invest in regenerative agriculture, support farmers through the transition and communicate those efforts transparently, they earn that trust. Farmers themselves are among the most credible voices in this conversation. Their stories bring authenticity and relatability to regen ag messaging. Many are eager to share how regenerative practices are improving their soil, yields and communities. For brands, amplifying these farmer perspectives transforms abstract messages into human stories that consumers can connect with. The future of food: A more connected value chain If we continue to scale regenerative practices through partnerships, we anticipate a food system that is far more connected. Every stakeholder will play a visible role in advancing regeneration and resilience. This means recognition and reward for farmers' stewardship, supported by data, partnerships and market signals that value the outcomes they deliver. For brands and retailers, it means deeper consumer trust, stronger differentiation and supply chains that are more resilient and transparent. And for consumers, it offers a tangible way to participate in positive change – knowing that their everyday choices contribute to healthier soils, thriving communities and a more sustainable future. Regenerative agriculture is a framework for collaboration and shared value creation across the entire food chain. By connecting soil health to brand messaging and consumer engagement, it transforms sustainability from a compliance requirement into a growth strategy. We must now make the benefits visible, keep the stories human and invest together in outcomes that endure. When we do, regenerative agriculture won’t just describe how food is grown – it will define how the entire industry grows stronger, together.

Lifestyle wellness brand Alani Nu is adding a new twist to one of its most popular energy drink flavours with the launch of Purple Cotton Candy, a limited-edition product developed to build on the success of its existing Cotton Candy offering. The new flavour combines the sweetness of traditional cotton candy with a tangy grape candy profile, reflecting continued demand for nostalgic and confectionery-inspired beverages within the functional energy drink category. To support the launch, Alani Nu has partnered with singer, actress and entrepreneur Becky G, who will front the summer marketing campaign for the product. According to the company, Purple Cotton Candy was developed in response to strong consumer engagement with the original Cotton Candy flavour, which has become one of the brand's most popular energy drink varieties. JoBeth Fink, chief creative officer at Alani Nu, said: "Purple Cotton Candy combines everything our fans love about Alani Nu energy drinks: a unique flavour, immersive storytelling and eye-catching design. Inspired by the magic of a summer carnival at dusk, the can's deep purples, teal accents and playful details help bring the flavour experience to life from the moment consumers see it through the very first sip." Purple Cotton Candy joins Alani Nu's expanding energy portfolio as consumer demand for functional beverages continues to grow. Each 12-ounce can contains 200mg of caffeine, zero sugar, B vitamins and 10 calories. The product is also vegan and gluten-free, aligning with broader consumer demand for functional beverages that accommodate a range of dietary preferences. Purple Cotton Candy Energy became available on 17 June through Alani Nu's direct-to-consumer website, retailing at $29.99 per 12-pack. The flavour is also being rolled out to retailers nationwide for a limited time. Founded as a lifestyle wellness brand focused on supplements, energy drinks and nutrition products, Alani Nu has established a strong presence in the US convenience, grocery and fitness channels through its colourful branding and social media-driven marketing approach.

Chobani has expanded its coffee creamer portfolio with the launch of a new permanent zero-sugar flavour: Vanilla Cinnamon. The new creamer is made with cream and milk and contains 0g of sugar. According to the company, the product is free from artificial ingredients, sweeteners and preservatives. Chobani said vanilla and cinnamon are the two most requested flavours among consumers of its zero-sugar creamer range. The launch also taps into growing demand for nostalgic flavour profiles in food and beverage. The Vanilla Cinnamon Zero Sugar Creamer will be available soon at retailers across the US, including Target, Walmart and Publix.

Quaker is expanding beyond its traditional hot breakfast offering with the launch of a new Overnight Oats range, as the brand looks to capitalise on growing consumer demand for convenient, cold oat-based breakfasts. Available in Blueberry and Mocha Choc Chip variants, the new products combine 100% wholegrain oats, chia seeds and flavour inclusions in a format designed to simplify overnight oat preparation for consumers. The range began rolling out across UK retail channels on 8 June and represents Quaker's latest move to tap into changing breakfast habits, with increasing numbers of consumers opting for cold oat-based breakfasts rather than traditional porridge. According to the brand, more than 420 million oat-eating occasions in the UK are now prepared cold rather than cooked, while awareness of overnight oats has surpassed 70% among consumers. However, many shoppers remain deterred by the preparation process associated with making overnight oats from scratch. Quaker said the new range has been developed to remove barriers to entry for consumers interested in the trend, allowing users to prepare breakfast the night before in four simple steps. The products include chia seeds, one of the most commonly used ingredients in homemade overnight oats, and are positioned around convenience, fibre content and nutrition. Quaker Overnight Oats Blueberry contains 5g of fibre per serving, while the Mocha Choc Chip variant delivers 5.5g. Both products are non-HFSS compliant, aligning with growing retailer demand for products that meet evolving health and nutrition standards. Danielle Gipson, head of marketing for Quaker at PepsiCo, said: "Breakfast habits are changing, with shoppers increasingly looking for options that still deliver convenience without compromising on taste and nutrition. Overnight oats have become one of the fastest-growing breakfast trends, particularly among younger consumers, yet many people are still put off by the preparation involved." The launch forms part of Quaker's broader strategy to attract younger shoppers and create new consumption occasions for oats beyond traditional porridge. Quaker Overnight Oats Blueberry and Quaker Overnight Oats Mocha Choc Chip are available in 350g stand-up resealable pouches with a recommended retail price of £3.75.

Kraft Heinz has announced changes to its global operating structure, reorganising the business into three regions from 1 July 2026. The company said the move is intended to accelerate growth, sharpen focus and support more effective resource deployment across its brand portfolio. Under the new structure, Kraft Heinz will operate across North America, Europe and Pacific Developed Markets, and Emerging Markets. The company will combine its Asia Emerging Markets and West and East Emerging Markets businesses into a single Emerging Markets region, led by Marcel Regis, who will become regional president of Emerging Markets. European countries currently included in West and East Emerging Markets will move into Europe and Pacific Developed Markets, which will continue to be led by Willem Brandt. Nico Amaya will continue to lead North America, covering the US and Canada. Kraft Heinz will also combine procurement and supply chain into one central function under Janelle Aydin, who will serve as global chief procurement and supply chain officer. Steve Cahillane, CEO of Kraft Heinz, said: “We are building momentum across many areas of the business, and this regional structure will help us meaningfully accelerate and scale our progress. Additionally, combining procurement and supply chain into one central function allows us to more effectively manage our end-to-end value chain and strengthen supply chain resilience.” As part of the changes, Cory Onell, chief omnichannel sales and Asia emerging markets officer, and Flavio Torres, global chief supply chain officer, will transition out of their roles. Both will remain with the company as advisors during the transition period. Cahillane added: “As a company, we are proving that iconic brands can evolve, scale and win. This new structure positions Kraft Heinz to unlock the full potential of our portfolio and drive sustainable, volume-led growth across our global business.”

In this interview, Ignatius Szeto, vice president of Yili Group, discusses how functional ingredients, sensory innovation and ageing-friendly product development are shaping the company’s approach to high-value dairy innovation. Your keynote speech at the Global Dairy Congress explores high-value functional product opportunities. Can you tell us how this is shaping dairy innovation? The dairy sector is currently undergoing a profound transformation toward high-value nutrition. As a health-oriented industry, dairy must remain genuinely consumer-centric, moving away from a one-size-fits-all approach toward personalised products that address the specific health needs of different population groups. This shift is reshaping R&D priorities: in the future, core competitiveness will no longer be defined by scale alone, but by 'nutritional conversion capability' – the ability to unlock, restructure and amplify the nutritional value of dairy products. The foundation of this capability lies in breakthroughs in advanced dairy processing technologies. Take lactoferrin for example, a bioactive protein widely recognised for its immune-supporting properties. Yili has dedicated more than a decade to R&D to achieve industrial-scale production of high-purity, high-yield, high-activity lactoferrin powder, bringing its technology to the global forefront. Yili has also achieved significant breakthroughs in other key areas, including natural cheese and demineralised whey. Ultimately, these advances in processing translate into tangible consumer value, fully aligning with the conference theme of 'precision matching'. Today’s global consumers are no longer satisfied with generic nutritional products; instead, they are seeking targeted solutions for specific health goals such as gut health, immune support, weight management, and bone, joint and muscle health. This requires dairy companies to take the lead in precision nutrition by integrating the entire value chain – from independent R&D and large-scale production to end-use applications – delivering precisely matched solutions for all consumer groups, across all life stages, and in diverse consumption scenarios. What are the key trends you are observing in functional dairy this year and how is Yili responding to them? The macro trend: I believe global consumers today are increasingly seeking health and nutrition solutions that are more precise, diverse and personalised. As Pan Gang, chairman of Yili Group, has noted, consumer demand for dairy has shifted from basic "nutritional supplementation" to "functional segmentation" and "experience upgrading". To fully capture this trend, we must unlock the functional nutrients and enhance the drinking experience of milk through technological innovation, enabling truly precise nutritional delivery. Industrialisation of high-value ingredients: In collaboration with the National Technology Innovation Center for Dairy, Yili is actively accelerating the industrial application of advanced extraction technologies for key ingredients such as lactoferrin, β-casein and α-lactalbumin. In China, Phase III of our Health Valley Global Intelligent Production Base of Cheese is scheduled to commence operations in 2026. Once operational, it will significantly enhance our localised, highly efficient smart manufacturing capacity for premium cheese and dairy ingredients, securing a robust supply of high-value components such as whey protein, lactoferrin and casein. In addition, we have independently established a Chinese maternal and infant strain bank and developed a proprietary portfolio of flagship probiotic strains to support health across all life stages. Representative examples include BL-99, which helps relieve functional dyspepsia and supports gut immune function in middle-aged and elderly populations, and K56, which is designed to support weight management by reducing visceral fat and overall body fat. Experience upgrading and sensory innovation: Today’s consumers expect more from dairy than nutrition alone; they also seek superior taste and enhanced sensory experiences. In sensory innovation, we have launched the Youngfun Chewy Lemon, pioneering a '4D lemon experience' that combines refreshing juice, tender pulp, crispy peel and aromatic citrus oil, and catering to younger consumers’ preference for multi-layered, chewy textures. In the fresh milk category, we will launch a major new brand in 2026: MiaoXian (Instant Fresh). Positioned as a premium fresh milk brand, it adopts INF 0.09-second ultra-instant sterilisation technology, which instantly locks in freshness while preserving a rich, creamy taste and maintaining 3.6g/100ml native milk protein. In the goat milk segment, Yili’s proprietary patented deodorisation technology effectively addresses the industry’s long-standing 'goaty' odour challenge. Through a multi-step physical process, we effectively reduce the 'goaty' odour while preserving native nutrients, restoring a clean, naturally sweet milk aroma and delivering a richer goat milk experience. Eastern wisdom and dietary therapy innovation: Drawing on traditional Chinese health philosophy, Yili is deeply integrating the concept of dietary therapy with modern dairy technology. Through our strategic partnership with Tong Ren Tang, we are exploring the functional food and wellness products market. Based on the fundamental philosophy of 'food as medicine,' we have launched the Xinhuo series of dietary formula milk powders, including Xinhuo Blood Sugar Management Formula Milk Powder, Xinhuo Bone Energy Formula Milk Powder and Xinhuo Heart Energy Formula Milk Powder. These products are designed to address the specific health needs of middle-aged and elderly consumers in areas such as blood sugar control, bone health, cardiovascular support and sleep quality, offering highly targeted 'Chinese dietary therapy solutions'. Can you tell us about any major technological advancements Yili has made recently that are accelerating functional nutrition product development? Building on comprehensive life-stage nutrition research, Yili systematically identifies health needs from early childhood through older adulthood, providing clear direction for functional dairy innovation: Empowering maternal and infant nutrition: To address core needs in early life – such as cognitive development, immune support and bone growth – we continue to advance the technological translation of unique breast milk–derived ingredients. For example, Yili successfully developed YLGB-1496 (Bifidobacterium longum subsp. infantis), the first proprietary flagship probiotic strain isolated from healthy maternal breast milk by a Chinese dairy company for pediatric applications. By precisely translating this strain and other advanced bioactive components, including HMOs, DHA and ARA, we aim to support a comprehensive and healthy foundation for both mothers and infants. Customised formulas for adults: Guided by multidimensional health needs identified in our white paper, we have developed a range of targeted solutions. These include Yili Xinhuo Bone Energy Formula Milk Powder, focused on integrated support for bones, joints and muscles; Yili Xinhuo Blood Sugar Management Formula Milk Powder, designed for blood sugar control with low-GI certification and enriched with traditional Chinese ingredients such as Ganoderma and Pueraria; and Yili Xinhuo Heart Energy Formula Milk Powder, dedicated to cardiovascular health support. In addition, we offer Yili Qingmu Red Ginseng Revitalizing Milk Powder for women’s wellness, as well as Yili Health Science Immunoglobulin Protein Powder to support general immune function. Product innovation for an ageing population: Addressing key health challenges among the elderly population – such as reduced bone density, slower metabolism, declining sleep quality and increased cardiovascular risk – Yili Xinhuo follows a research-driven development approach. We integrate the 'food as medicine' philosophy and functional wellness insights with dairy-derived nutrition to deliver synergistic benefits and enhanced efficacy through science-based formulation. Supported by 15 national invention patents covering the full innovation chain – from strain screening and formulation development to functional validation – we have developed differentiated functional formulas that bring precision nutrition into real-world application. Yili was successful in this year’s World Dairy Innovation Awards. Could you tell us a bit about what inspired these stand-out innovations from Yili? We are truly honoured that Yili’s innovative achievements have once again received unanimous recognition from the authoritative judging panel at the Global Dairy Congress. Yili has a long and distinguished history with the World Dairy Innovation Awards. Since 2020, we have been shortlisted for seven consecutive years, consistently showcasing the innovation vitality and global competitiveness of China’s dairy industry. This year, Yili was recognised with two winner titles, alongside ten finalist and seven commended honours. Gonglao’s Hulunbuir Strain Milk Skin Yogurt won the Best Artisan Product award for its authentic reproduction and innovative reinterpretation of traditional grassland delicacies, while Changqing Lemon & Oat Popping Beads Probiotic Yogurt was named Best Yogurt for its innovative texture and functional health attributes. The underlying driver of Yili’s sustained innovation has always been deep insight into consumer needs. For example, lactose intolerance is a widespread challenge among Chinese consumers. To address this, we have long focused on advancing lactose hydrolysis and active nutrient preservation technologies. We not only launched China’s first lactose-free milk under the Shuhua brand, but also extended our mature zero-lactose solution into the milk powder category. In 2025, Yili’s Qinghuo Adult Milk Powder claimed the Best Intolerance-Friendly Innovation at the World Dairy Innovation Awards. This consumer-centric innovation philosophy is rooted in Yili’s belief that 'no innovation, no future,' and is strongly supported by our global R&D network and open innovation ecosystem. We have established 15 innovation centers across Asia, Europe and Oceania, and lead the construction of China’s only national-level dairy technology innovation centre. In addition, we have built extensive partnerships with world-renowned institutions such as the University of Cambridge, Wageningen University & Research and Lincoln University, as well as leading domestic research institutions including Peking University, Tsinghua University, the Chinese Academy of Sciences, China Agricultural University and Jiangnan University. Together, we are translating global expertise into tangible technological breakthroughs and product innovations. Looking ahead over the next five years, what is Yili's roadmap for R&D and innovation in ageing-friendly dairy products? Moving forward, Yili will remain firmly 'consumer-centric' and leverage multidisciplinary collaboration to continuously advance high-quality innovation in dairy products for the ageing population. Specifically, we will focus on the following four core dimensions: Texture and packaging innovation: We will prioritise the development of novel functional dairy products tailored to individuals with swallowing problems. At the same time, we will continue to advance packaging technologies that enhance safety, ease of use and everyday convenience for middle-aged and elderly consumers. Improving nutrition and portion: We will further strengthen precision nutrition and functional innovation to support healthy ageing. In parallel, we will tailor portion sizes of dairy products to better match the needs of specific consumer groups and diverse consumption scenarios. Taste preference: We will continuously diversify our product portfolio by developing a wider range of functional dairy offerings, including dairy-based staple foods. Meanwhile, we will innovate more appealing flavors tailored to taste preferences in ageing populations. Scientific communication and consumer education: In collaboration with the International Dairy Federation, we will further explore the positive role of dairy in healthy ageing. In addition, by working closely with industry experts and key opinion leaders, we aim to strengthen science-based public education, enhance consumer understanding of nutrition and healthy diets and provide practical daily dietary guidance.

Pladis is extending its popular McVitie’s Jaffa range with the launch of McVitie’s Jaffa Cookies, introducing a new format for one of the UK's most recognisable sweet snack brands. The new product represents the latest innovation in the Jaffa range, building on the enduring popularity of Jaffa Cakes while tapping into continued consumer demand for cookies within the sweet biscuit category. McVitie’s Jaffa Cookies combine a soft-baked chocolate chip cookie with a tangy orange-flavoured centre and a half-coated chocolate finish. The format aims to deliver the distinctive flavour profile associated with Jaffa Cakes in a cookie format, offering consumers a new way to enjoy the brand's signature chocolate and orange combination. The launch also adds a fresh twist to the long-running debate surrounding Jaffa Cakes' classification as either a cake or a biscuit. Russell Smith, marketing manager at Pladis UK & Ireland, said: "Everyone loves a Jaffa Cake, everyone loves a cookie, and Jaffa Cookies bring together the best of both worlds. It's the iconic Jaffa flavour people know and love, wrapped up in a soft-baked cookie that's perfect for those moments when only a cookie will do. And this one can be dunked." The launch forms part of Pladis' broader strategy of leveraging established brands through format innovation, a trend increasingly evident across the biscuits and sweet snacks category as manufacturers seek to drive incremental growth and attract new consumers. Jaffa Cookies are available now in Asda Express stores and will roll out across Asda supermarkets nationwide from 25 June, at an RRP of £2.50. Wider distribution across all major UK grocery retailers is scheduled from the week commencing 20 July.

The European Parliament has approved a significant package of reforms aimed at strengthening farmers’ position in the food supply chain, enhancing income stability and introducing stricter rules on meat-related labelling across the European Union. MEPs voted overwhelmingly in favour of the measures, with 560 votes supporting the legislation, 75 against, and 25 abstentions. The reforms are designed to ensure that food prices more accurately reflect production costs, while providing farmers with stronger contractual protections and greater negotiating power. Under the new rules, EU member states will be required to establish and publish online pricing benchmarks to support contractual negotiations between farmers and buyers. The move is intended to increase transparency and help ensure that farmgate prices better reflect market realities and production costs. The legislation also introduces greater clarity around the use of sustainability and fairness-related marketing claims. Terms such as “fair” and “equitable” will be subject to defined criteria, including contributions to rural development and support for farmer organisations. The changes aim to provide greater consistency across the EU market and improve consumer confidence in food product labelling. One of the most closely watched aspects of the reform concerns product naming and labelling. The legislation establishes a formal definition of meat as “edible parts of animals” and reserves a wide range of traditional meat terms exclusively for products derived from livestock. Designations including “steak,” “bacon,” “sirloin,” “ribeye,” “chicken,” “pork” and “lamb” will no longer be permitted for products that do not contain meat. The restriction also explicitly applies to lab-grown and cell-cultivated products, which will be prohibited from using meat-related terminology within the EU market. It follows from an earlier vote in October 2025, where members of the European Parliament voted to restrict the labelling of plant-based products with meaty words such as ‘burger’ and ‘sausage’. Supporters argue that the measure will improve transparency and help consumers make informed purchasing decisions, while critics are expected to question its implications for alternative protein innovation and marketing. The dairy sector will receive additional protections under the new framework. Mandatory written contracts will become a key feature of milk supply agreements, providing greater certainty for producers operating in a market characterised by volatility and margin pressure. The contracts will include provisions covering price indicators, revision clauses and opt-out mechanisms, offering greater flexibility while improving contractual security. Before the reforms can take effect, the provisional agreement must receive formal approval from the Council of the European Union. The legislation forms part of a broader effort by EU policymakers to address longstanding concerns over farmer profitability and supply chain imbalances. It follows proposals introduced by the European Commission in December 2024 to revise the Common Organisation of Agricultural Markets (CMO) framework and strengthen farmers’ bargaining power throughout the food system.

Steve Adams Beverage manufacturers are under pressure to meet evolving consumer demands whilst striving to reduce complexity across production lines. Steve Adams, CEO of Lineview, explores how product diversification is impacting both manufacturing performance and sustainability efforts, and how those companies using real-time data and insights to unlock significant efficiency gains and improve performance will have a competitive edge in an increasingly crowded market. The beverage industry is moving at breakneck speed, particularly in comparison to the turn of the century. Historically, product development cycles were much slower: manufacturers simply didn’t have the level of technology and automation that is available today to launch new products so quickly, and at such a scale. The beverage market, even just ten years ago, was also less diverse. Coca-Cola, for example, developed its original formula in the late 1800s, with its portfolio gradually expanding over the next century. It may surprise some to know that it wasn’t until 1982 that Diet Coke was introduced - with Vanilla Coke and Coke Zero following in 2002 and 2005, respectively. Today, product development cycles are faster. Thousands of SKUs enter the market every year – from soft drinks with added vitamins, proteins and minerals to ready-to-drink (RTD) collaborations with alcohol manufacturers. This rapid diversification reflects consumer demand, and it’s the brands that adapt the quickest that will capitalise on new market opportunities. However, pressures to diversify and produce more SKUs are now creating conflicting pressures with demands to operate more efficiently and sustainably. The indirect costs of diversification Increasing the variety of products across a production plant means there is no avoiding additional complexity – and this means a higher risk of disruption, delay and waste. The more variants that are introduced, the more factory operations are needed to allow for frequent changeovers, which also incurs more downtime and reduced Overall Equipment Effectiveness (OEE). There are also major implications here for sustainability. Manufacturers are already working tirelessly to introduce environmentally friendly packaging to meet sustainability goals, both to address consumers' preferences and as part of wider regulatory frameworks. The ‘lightweighting’ of cans – using thinner materials to reduce aluminium or steel usage – indicates a positive shift in progressing such efforts, but it also presents further manufacturing challenges as production lines and seamers must be adjusted to accommodate the new can weights. What’s more, results from Lineview’s Global Benchmark Report 2025 found that up to one-third of total losses on can lines now result from issues occurring in the area between depalletisers and fillers, largely as a result of the increased fragility of lightweight can variants. These losses are contributing to waste. The physical flow of a product across a factory floor is another key area of significant waste and drained resources. Even a minor jam can cause hundreds of bottles to be improperly filled and thrown away. Complications can also arise when the flow of production is interrupted – for example, during changeovers. Switching ingredients from one soft drink to another requires hours of sanitisation and results in unnecessary downtime, leading to wasted energy and consumption of resources, particularly without lean manufacturing methods such as SMED (Single-Minute Exchange of Die). Installing entirely new production lines to account for the growing variety of SKUs would be extremely costly and resource-intensive. Instead, manufacturers are looking at how they can get more from their existing production lines to improve productivity, reduce waste and save costs. Optimisation empowers operations The proliferating array of new products, packaging and processes requires agile, future-proof production lines that can adapt to evolving product cycles. To achieve this, manufacturers need a complete view of what is happening across production lines and operations. With data and real-time insights, factory teams can unlock capacity they didn't know existed. For instance, if a business has 50 production lines running at 50% OEE, increasing that OEE by just 10% would create an additional five production lines of capacity, for free. Not only would this deliver a material cost saving to the business, but it would also positively impact sustainability metrics. Beverage manufacturing is a complex and strategic game of margins – even the smallest issues on high-speed lines can result in significant losses. Equally though, small improvements can deliver significantly. Using data to reduce friction across production can unlock these hidden inefficiencies and help factory teams to identify bottlenecks before they become business-critical problems. This insight into the overall health of production lines is becoming crucial for identifying opportunities for improvement, reducing waste and using resources more responsibly. Ensuring agile operations is now critical to long-term success for beverage manufacturers managing fluctuating SKUs. Using manufacturing data to improve downtime, accelerate changeovers and increase OEE will ensure existing production lines operate as efficiently as possible and free up capacity in existing lines for more production. Factory teams can use data to test micro-trends and limited-edition flavours in smaller markets without the risk of high overhead. What’s more, data tools can be used to support predictive simulation, enabling different scenarios to be tested before investing time, money and resources into adjusting physical production lines. This, in turn, would accelerate the time to market by potentially cutting months off the R&D-to-shelf timeline, helping businesses adapt to consumer trends faster. Survival of the efficient The growing diversity and complexity of beverage production is likely to continue to increase, whilst the current economic backdrop also makes it critical for manufacturers to understand the causes of production inefficiencies, unlocking vital savings through smarter manufacturing processes. Beverage manufacturers, of course, can’t control external matters, but they can control their own production lines. By unlocking savings through guided use of real-time data and manufacturing insights, businesses can gain a significant competitive advantage. These improvements don’t just happen overnight; they require ongoing collaboration and accountability across all levels of the factory. The good news is that new and emerging technologies can do most of the heavy lifting when it comes to data interpretation. Success will ultimately belong to those who can capture the right data at the right time to drive positive, long-term improvements.

US functional beverage brand Laird Superfood has expanded its presence in Target stores nationwide by adding two mushroom-infused coffee products, further strengthening its retail footprint in the growing functional coffee category. The company announced that its Organic Perform Functional Mushroom Coffee and Defend Functional Mushroom Coffee are now available at Target locations nationwide, broadening consumer access to its portfolio of clean-label, functional beverage products. The expansion aligns with Laird Superfood's strategy of making functional foods and beverages more widely available through mainstream retail channels as demand for products supporting energy, focus, and overall wellness continues to rise. Organic Perform Functional Mushroom Coffee combines premium organic, high-altitude Peruvian coffee with a proprietary blend of four functional mushrooms: chaga, lion's mane, maitake and cordyceps. The product is positioned to support sustained energy levels and cognitive performance throughout the day. Meanwhile, Defend Functional Mushroom Coffee blends hand-picked Peruvian coffee with red reishi and maitake mushroom extracts, olive leaf extract and agaricus mushroom powder. The formulation is designed to support the body's natural immune defences and provides 15% of the recommended daily intake of vitamin D per serving. Jason Vieth, CEO of Laird Superfood, said: "Defend and Perform functional coffees are made with Peruvian coffee and functional mushrooms; they are the foundation of our brand and a core part of the routine our customers have embraced." The new additions complement Laird Superfood's existing range at the retailer, which includes Sweet & Creamy Superfood Creamer with Functional Mushrooms as well as Organic Liquid Creamers in Vanilla and Caramel flavours. The launch comes as functional mushrooms continue to gain traction across the food and beverage sector, with manufacturers increasingly incorporating ingredients such as lion's mane, reishi, cordyceps and chaga into coffee, tea, supplements and wellness-focused products. Retailers have responded by expanding shelf space dedicated to products that offer perceived benefits beyond basic nutrition. Founded in 2015 by professional surfer Laird Hamilton and fitness entrepreneur Gabby Reece, Laird Superfood has evolved from a superfood creamer brand into a broader wellness platform spanning coffee, creamers, instant lattes, snack bars, daily greens and other functional food products. Top image: © Laid Superfood