Nestlé is investing CHF 563 million (approx. $696 million) into building a new Nescafé production facility in Thailand. The facility will also house an advanced, on-site distribution centre, set to enable shorter delivery times, improved inventory management and greater agility. Located in Thailand’s Samut Prakan province, the factory will manufacture a full range of products under the Nescafé brand, including soluble coffee, coffee mixes and ready-to-drink coffee beverages. It will be equipped with advanced automation technology and AI-enabled systems to boost efficiency, sustainability and product quality. This includes Nestlé’s latest next-generation coffee extraction and aroma recovery technology, which preserves the aromas released from roasted coffee and helps to deliver a fresher drinking experience. Automated systems and robotics will also be used to streamline packing, transport and inventory management at the site. The investment highlights the company’s commitment to Thailand’s coffee market, worth roughly $1.2 billion. Remy Ejel, executive vice president and CEO of Nestlé’s Zone Asia, Oceania and Africa, said: “Coffee is Nestlé's largest business globally, and Thailand is one of our biggest coffee markets.” “By investing in Nescafé, one of our most iconic global brands, we are strengthening our ability to meet growing consumer demand and ensuring local brand relevance to deliver consistent, volume-led growth.” Expected to begin operations in the second half of 2028, the facility will employ more than 500 people. Nestlé will work with Thai farmers and suppliers through use of local ingredients and raw materials, supporting the local economy and surrounding communities. The project has secured backing from Thailand’s Board of Investment due to its alignment with the country’s ambitions to promote a Bio-Circular Green economy. Nestlé has been present in Thailand for more than 130 years and is a major buyer of locally grown robusta coffee. The new factory builds on more than 40 years of support for Thai coffee farmers through the supply of coffee plantlets and programmes that promote regenerative agriculture and climate resilience.

Puris has announced the upcoming launch of its new pea protein ingredient, H2-IZO, at the IFT FIRST 2026 trade show in Chicago, US, this month. According to the company, which offers a range of pea-based ingredient solutions as well as non-GMO and organic soy beans, H2-IZO can simplify high-protein beverage and dairy alternative formulations by enabling lighter textures with fewer ingredients. It aims to address key formulation challenges in sports and lifestyle nutrition while helping manufactures meet the demand for high-protein, clean-label food and beverage products. Benefits of the new solution include lower viscosity, enabling a smooth and creamy mouthfeel even at high protein inclusions. Additionally, it has been developed to offer ‘superior’ solubility and mixability, supporting homogenous, lump-free formulations. The solution allows a stable suspension without added gums, catering to demand for simpler ingredient decks, while also reducing the need for flavour masking systems due to its cleaner taste profile. The company will showcase the new solution at IFT FIRST in an ice cream and vanilla ready-to-mix beverage concept, alongside highlighting its existing ClearP soluble pea protein.

Vitamin Well Group has agreed to acquire Belgium-based contract development and manufacturing organisation (CDMO) EMPWR from Waterland Private Equity Investments, in a deal designed to strengthen its protein bar business and accelerate the global growth of its Barebells brand. The transaction will see Vitamin Well Group bring one of Barebells' long-standing manufacturing partners into the business, providing greater control over production capacity while enhancing innovation across the protein bar category. EMPWR operates four manufacturing facilities across Croatia, the Netherlands, the United States and Canada, employing more than 1,500 people and serving over 100 customers worldwide. The company has manufactured Barebells' range of protein bars for many years, supporting the brand's international expansion. Vitamin Well Group said the acquisition will enable increased investment in manufacturing capacity to support future volume growth, while combining the two companies' complementary research and development capabilities to accelerate new product innovation and respond to evolving consumer demand. The group stressed that it will continue to operate as a brand-led consumer goods company and maintain its wider network of manufacturing partners across multiple product categories and regions. EMPWR will also continue to serve its existing customer base following completion of the transaction, with the company stating that maintaining customer relationships, service levels and contractual commitments will remain a priority. Following completion, private equity firm Cinven will remain the lead investor in Vitamin Well Group. The company's founders and existing shareholders, including Bridgepoint, will continue as significant long-term owners, while Waterland will reinvest part of its proceeds to become a minority shareholder in the enlarged business. Jonas Pettersson, CEO and co-founder of Vitamin Well Group, said: "By joining forces, we are strengthening our ability to support Barebells' continued growth, increase capacity and accelerate innovation across the protein bar category." Frederic Landtmeters, CEO of EMPWR, said: "Our long-standing partnership with Barebells has demonstrated what we can achieve together. We look forward to contributing our manufacturing and innovation expertise while continuing to deliver for all our customers." Pontus Pettersson, partner and head of the Nordic regional team at Cinven, said: "Barebells has grown into one of the most dynamic and recognisable protein bar brands in the world, with a growing presence in the United States and strong recognition across Europe. Bringing EMPWR into the Group will help to fuel the business's continued growth." The transaction remains subject to customary regulatory approvals and closing conditions and is expected to complete during the fourth quarter of 2026. Top image: © EMPWR

Tetra Pak has announced the launch of its first industrial bioreactor, designed to enable scalable fermentation with reduced operational cost. According to the company, its new Tetra Pak Bioreactor RF can enable faster start-up and up to 12% lower operational costs from pilot to full production. The launch follows Tetra Pak’s acquisition of Bioreactors.net in December 2025. It marks a major step in expanding the company’s portfolio for industrial fermentation and new food production. Modern fermentation methods – involving the conversion of raw materials into new food ingredients using microorganisms such as yeast, fungi and bacteria – have become a vital part of the food industry’s ambitions to secure supply chains and diversify ingredient sourcing. As producers move from pilot testing to industrial-scale production, companies need affordable systems that deliver consistent performance while reducing operational burden and variability, Tetra Pak said. The new bioreactor is designed to maintain stable conditions while providing operators with actionable process insight. According to the company, it delivers repeatable performance without increasing operational complexity across pilot validation through to full-scale production. The tech solution is pre-assembled and factory-tested to enable faster installation and commissioning, while reducing disruption to production planning. Its integrated platform design removes the need for separate support structures, lowering installation costs and complexity. Tetra Pak said these features can help reduce investment costs by up to 8% compared with conventional industrial bioreactors. A core feature of Bioreactor RF is a patented magnetic agitation system that eliminates the need for mechanical seals, a common source of contamination risk and process instability in conventional designs. While traditional magnetic agitators can struggle to maintain power as vessel size increases, Tetra Pak noted that its system is designed to maintain power and oxygen transfer across the full size range. This helps maintain process conditions and reduce the risk of batch loss, typically valued at around €1,000 per m³. Additionally, the bioreactor incorporates high levels of automation to simplify operation. This includes self-adjusting control functions that help stabilise conditions as processes evolve, as well as predefined operating strategies and integrated data monitoring for greater visibility. Available in sizes from 10 to 5,000 litres, all Bioreactor RF units use the same design platform, control logic and operating philosophy. Rafael Barros, director of the New Food business stream at Tetra Pak, said: “Industrial fermentation succeeds when performance is repeatable, day after day. Tetra Pak Bioreactor RF is designed to reduce operational risk and remove complexity, helping operators stay in control.” Read FoodBev's New Tech Foods exclusive interview with Rafael Barros, discussing Tetra Pak's expanding presence within the modern fermentation space, here.

US-based animal-free dairy company New Culture has strengthened its intellectual property portfolio after securing a second US patent covering cheese made with animal-free casein, reinforcing its position in the emerging precision fermentation dairy sector. The newly granted patent focuses specifically on mozzarella made using the company's proprietary animal-free casein, while an earlier patent granted in 2023 provides broader protection for cheese products made using recombinant alpha casein across multiple cheese types, formulations and production processes. Casein is the primary protein responsible for cheese's texture, stretch, melt and mouthfeel. Rather than sourcing the protein from animal milk, New Culture produces animal-free casein through the fermentation of sugars before using it as the key ingredient in its dairy-free cheese products. According to the company, its patent portfolio covers cheese made using animal-free alpha casein from a range of dairy species, including cow, sheep, goat, buffalo and camel. The protected technology encompasses functional characteristics associated with conventional cheese, including stretch, adhesiveness, creaminess, flexibility and melt performance. New Culture said it has developed proprietary expertise in producing animal-free alpha-S1 casein at commercial scale through fermentation, with the protein serving as the sole dairy protein source in its cheese formulations. The company is preparing to launch its animal-free mozzarella through the foodservice channel, initially targeting pizzerias. Alongside its own product rollout, New Culture said it has partnered with global consumer packaged goods (CPG) companies to explore applications for its casein ingredient across a wider range of dairy and nutrition products. Potential applications include yogurt, creamers and beverages, as well as protein-focused products for sports nutrition, metabolic health and everyday consumption. The company also highlighted opportunities for casein in the growing GLP-1 nutrition category, citing the protein's role in satiety and sustained recovery. New Culture said it is continuing to pursue additional patent protection covering the use of its animal-free casein technology in both food and non-food applications. The latest patent has been issued as US Patent No. 12,635,703, while the company's broader patent covering animal-free alpha casein cheese was granted in 2023 under US Patent No. 11,771,105.

The European Commission has published its new Protein Action Plan alongside a Livestock Strategy, aiming to boost the resilience of Europe’s agri-food sector and address market challenges. The plans, launched yesterday (7 July 2026), aim to reduce dependencies on imports and reinforce European food security by strengthening domestic and circular resources. In 2025, only 25% of protein from oilseeds and protein crops were sourced in the European Union. Aiming to increase the supply and use of EU-grown protein, the new Protein Action Plan includes an ambition to increase the share to 35% within the next decade. The Commission said it will support European protein crop production and improve the competitiveness of EU-grown proteins through encouraging innovation, investment, diversified diets and improved monitoring of protein dependencies. The plan identifies opportunities to diversify the EU’s current reliance on major exporters of soya beans and other plant proteins, a requirement that has heightened amid geopolitical and climate disruptions resulting in supply chain volatility. It highlights the potential role of the EU neighbourhood, noting that Ukraine could play a bigger part in the EU’s plant protein imports with a production of 13.5 million tonnes of plant-based protein annually. In a perspective accession, Ukraine could increase the EU’s plant protein autonomy from 76% to 86%, the Commission said. Other measures highlighted by the Commission to increase autonomy include providing incentives for European farmers to promote domestic production of pulses and soya, prioritising crops suitable for local conditions. In 2024-2025, the EU imported 13.4 million tonnes of soya bean and soya meal protein according to USDA data, with Brazil, Argentina and the US supplying the majority. Additionally, funding could support processing infrastructure and facilitate improved collaboration across the protein crop value chain. Within the Livestock Strategy, the Commission sets out ambitions to bolster the sector’s competitiveness and improve animal welfare and sustainability. Measures addressed include managing the impact of animal diseases, funding the transition to cage-free systems and circular technologies, and developing harmonised methods for calculating and monitoring livestock emissions at farm level. Christophe Hansen, Commissioner for Agriculture and Food, said: “The Livestock Strategy and the Protein Plan set out one common ambition: to strengthen Europe's food security, reinforce our strategic autonomy and help sustain vibrant rural communities, especially in regions at risk of land abandonment”. “To achieve this, we must move beyond polarising debates and focus on practical solutions. We want EU farmers to be profitable and more prepared to manage risks.” The plan focuses largely on the role of protein crops for feed materials, putting forward a goal to increase the share of protein from oilseeds and protein crops produced in the EU and used as animal feed from 25.8% to 35% by 2035. Non-profit organisation the Good Food Institute (GFI) Europe welcomed the plan and its recognition of the need to grow more protein crops. However, it noted a ‘missed opportunity’ for farmers who need confidence to transition toward growing protein crops for human consumption. It also noted the lack of proposals to invest in affordability, taste and convenience challenges associated with plant proteins, as well as in modern fermentation technologies for human food production rather than solely from an animal feed perspective. This comes as China puts forward proposals to become a global leader in plant-based meat and precision fermentation technologies, with a recent report from Systemiq projecting that China will reduce soy imports by 25% by 2030 and that alt-proteins will meet up to 55% of China’s domestic animal protein demand by 2050. Alex Holst, head of EU policy at GFI Europe, said: “It’s positive that the Protein Action Plan outlines the potential of protein diversification to reduce the EU’s dependence on imported crops, but building a more resilient and healthy food system will require more than warm words”. “The plan lacks funding commitments to scale up plant-based proteins and fermentation, and proposals to support farmers to grow the crops needed for these foods. With China threatening Europe’s position as a world leader in protein diversification, the EU risks missing out on significant economic opportunities and remaining exposed to fragile global supply chains.”

Independent cider producer Gravity Theory has expanded its portfolio with the launch of two new fruit-flavoured ciders, Berry Cherry and Hazy Pineapple, available in both 330ml and 440ml cans. The launch follows a successful trial of the products on draught, where the new flavours have been introduced in keg format across a number of on-trade venues. Both variants are made with real fruit and are designed to deliver a lightly sparkling, mid-strength cider. Berry Cherry combines raspberry, blackberry and cherry flavours for a lightly tart profile, while Hazy Pineapple offers a tropical flavour with natural sweetness. Like the rest of the Gravity Theory range, the new products are made using single-estate apples, predominantly Michelin and Dabinett varieties, and are fermented and matured for a minimum of six months. The ciders are suitable for vegan, vegetarian and gluten-free diets. At 3.4% ABV, the new fruit ciders have a lower alcohol content than the company's original apple cider (4.5% ABV), targeting consumers seeking more sessionable options. The business said the move into cans follows positive feedback from operators stocking the products on draught. David Bridge-Collyns, founder of Gravity Theory, said: "These are bold, fruit-forward ciders that stay true to our roots with real cider, real ingredients and natural flavours." Gravity Theory's Berry Cherry and Hazy Pineapple are available in 330ml cans with an RRP of £3.50 and 440ml cans with an RRP of £4.

Germany's soft drinks industry has strongly criticised proposals to introduce a sugar tax on beverages from 2027, warning that the accelerated timetable would leave manufacturers with insufficient time to adapt products and could have significant financial consequences for businesses. The German Soft Drinks Association (WAFG) said the current proposal, which is being debated as part of wider fiscal measures, would represent a major policy shift without providing companies with the clarity needed to prepare for compliance. According to the association, key details of the proposed tax, including its scope, the products that would be affected and the mechanisms for its collection, have yet to be defined. With only a limited period remaining before the planned implementation date, manufacturers would have little opportunity to reformulate products to reduce sugar levels and avoid the levy. Detlef Groß, chief executive officer of WAFG, said: "The introduction of a new behavioural tax without prior consultation with the affected industries is poor regulatory practice. Policymakers are fully aware that reformulating recipes requires time. The accelerated timetable suggests the priority is to generate additional short-term tax revenue." The association argues that the lack of regulatory certainty creates significant planning challenges for beverage producers, particularly small and medium-sized enterprises. Beyond the direct cost of the tax itself, WAFG says businesses face uncertainty over administrative requirements, compliance systems and potential changes to product portfolios. Groß warned that, if implemented as currently proposed, the measure could place considerable pressure on companies that have had little opportunity to prepare. The industry body also pointed to its participation in Germany's National Reduction and Innovation Strategy (NRI), under which beverage manufacturers committed to reducing sugar and calorie levels in their products. According to WAFG, the sector has delivered on those commitments, making the proposed introduction of a sugar tax all the more unexpected from the industry's perspective. The debate over sugar taxation has intensified across Europe as governments seek measures to address public health concerns while also strengthening public finances. Several European countries, including the UK, Ireland and Portugal, have already introduced beverage taxes linked to sugar content, with manufacturers responding through product reformulation and portfolio changes.

Welch's Fruit Snacks is expanding into the functional snack category with the launch of Welch's Probiotic Yogofruits, a new yogurt-coated fruit snack designed to meet growing consumer demand for products that combine indulgence with digestive health benefits. Launching nationwide, the new range represents the brand's first entry into the fast-growing yogurt snack segment, blending whole fruit with a creamy yogurt coating and probiotics in a premium snack format. Each serving contains 2 billion probiotic cultures to help support digestive health, alongside a good source of fibre. The snacks are also an excellent source of vitamins A and C and provide calcium and vitamin D, offering consumers a convenient option that combines nutrition with everyday snacking. Available in Strawberry and Peach-Mango varieties, Welch's Probiotic Yogofruits is made without artificial dyes or flavours, is non-GMO, peanut-free, and contains no corn syrup. The product is available in 10-count boxes with a suggested retail price of $7.99. By extending its portfolio beyond traditional fruit snacks, Welch's is positioning the brand to capitalise on the convergence of functional nutrition and permissible indulgence, while broadening its appeal to health-conscious families looking for convenient snack options. Welch's Probiotic Yogofruits is now available at retailers nationwide.

Unilever has expanded its Korean-inspired noodle brand Namdong with the launch of a new creamy cheese flavour, following the brand’s debut in 2025. The new flavour has been developed to tap into growing consumer interest in Asian-inspired flavours and the ‘cheesy ramen’ trend, which has gained traction across social media platforms such as TikTok. Namdong Creamy Cheese has been developed over 12 months and is designed to allow consumers to recreate the popular cheesy ramen dish at home. As with the wider Namdong range, the product includes a separate spice sachet, enabling consumers to adjust the heat level to their preference while retaining the creamy cheese flavour. Reece Newby, brand manager for mini meals at Unilever, said: “Since launching Namdong, we've seen a fantastic response to our customisable, Korean-inspired flavours. The viral cheesy ramen trend presented the perfect opportunity for our next innovation." "With creamy cheese, we're giving consumers the flavour they're craving on social media, combined with Namdong's signature customisable heat. This launch builds on our brand promise, allowing noodle lovers to create their perfect bowl every time.” According to Unilever, the new flavour performed strongly in a recent blind taste test, with 56% of consumers preferring the Namdong's creamy cheese block over a leading competitor. Consumers cited its “more balanced flavour,” “better cheese taste” and “creamier” texture. Namdong's new creamy cheese flavour is currently available in pot (84g) and block (120g) formats.

Varun Beverages Limited (VBL), one of PepsiCo's largest franchise bottlers, is strengthening its presence in East Africa through the acquisition of the value-added dairy beverages, juices and packaged drinking water business of Devyani Food Industries (Kenya) Limited (DFIL Kenya) for $32 million. The transaction, announced through a regulatory filing, will be executed by VBL Industries (Kenya) Limited, the company's wholly owned subsidiary, and is expected to close on or before 1 August 2026, subject to customary completion conditions. The acquisition covers DFIL Kenya's beverage business as a going concern, including all associated manufacturing assets. VBL said the deal will enhance its manufacturing capabilities while supporting its long-term growth strategy across Kenya and the wider East African market. According to the company, the acquisition will enable it to deepen market penetration by leveraging DFIL Kenya's existing manufacturing infrastructure and distribution capabilities. The business transfer includes a modern production facility in Nakuru, strategically located on a 52-acre site along a national highway. The plant currently manufactures value-added dairy beverages, juices and packaged drinking water and features supporting infrastructure including a reverse osmosis water treatment plant, boiler, effluent treatment plant, diesel generator and air compressor. The facility also holds internationally recognised certifications, including FSSC 22000 and ISO 9001:2015, underscoring its food safety and quality management standards. The acquisition comes as VBL prepares to broaden its product portfolio in Kenya. The company said its Kenyan subsidiary is also preparing to launch a range of carbonated soft drinks, suggesting the expanded manufacturing base will support both its existing non-carbonated beverage portfolio and future soft drink production. While the transaction is a related-party deal, DFIL Kenya is part of the promoter group, VBL stated that the acquisition has been conducted on an arm's-length basis. For VBL, the acquisition adds established manufacturing capacity in one of East Africa's key consumer markets while creating a platform for broader regional expansion.

Associated British Foods (ABF) has today (8 July 2026) announced that it has successfully completed its £75 million acquisition of Hovis from private equity firm Endless. ABF, owner of the Kingsmill bread brand, entered discussions with Endless last year regarding the merger. The deal brings together two of the UK’s most well-known packaged bread brands under the same ownership. From today, Allied Bakeries – ABF’s UK bakery business – and Hovis Group will operate together as Hovis Bakeries under the brand line ‘Nourishing the Nation.’ It will focus on investment into growing segments of the UK bakery category driven by evolving consumer needs, including healthy options. The companies reached an agreement on the deal back in August 2025, with the merger then subject to an investigation from the UK Competition and Markets Authority (CMA). The competition watchdog cleared the deal last month, concluding that it would not create significant competition concerns despite both companies being major players in the UK’s bread market. The CMA found that if the merger had not gone ahead, the most likely outcome would be Allied Bakeries exiting the market entirely in Great Britain and Northern Ireland. Evidence gathered pointed to Allied Bakeries’ recent financial challenges, facing significant losses over the last 14 years, due to declining demand in the bread market, raw material cost increases and rising demand for lower-margin private-label products. In a statement announcing the acquisition’s completion, ABF said the deal will create a sustainably profitable UK bakeries business for the long-term with an enhanced market position. The merger, set to commence shortly, is expected to deliver substantial operational synergies and efficiencies across production and distribution. This will drive improved profitability and enable investment in brands and product innovation, ABF said. George Weston, chief executive of ABF, commented: “By combining our expertise, scale and capabilities with targeted investment into new product categories, this business can return to growth, provide greater consumer choice, serve our customers better than ever and so create value for shareholders”. Sarah Arrowsmith, chief executive of Hovis Bakeries, said: “This is an exciting opportunity to create a large and transformative UK bakery business. We will now begin the work of revitalising our brands through innovation, becoming the UK's best own-label bakery partner and strengthening our position as the bakery industry's route to market through our unique direct-to-store network.”