Royal A-ware and Grupo TGT have agreed to merge, in a move aimed at strengthening their position in the international cheese market. Grupo TGT is one of the largest cheese producers and distributors in Spain and Portugal, with an extensive distribution network across the Iberian market. The proposed merger will give Royal A-ware a stronger position in Southern Europe, while allowing Grupo TGT to access Royal A-ware’s international production capacity, supply chain integration and product development capabilities. Following the merger, Grupo TGT will continue to operate from Spain as an independent organisation within Royal A-ware. The companies said continuity for employees, customers and suppliers remains a key priority, with Grupo TGT retaining its local expertise, customer relationships and market position. Jan Anker, shareholder of Royal A-ware, said: “Grupo TGT has built up an impressive position in the Spanish and Portuguese cheese markets. We share the same entrepreneurial mindset and a strong focus on long-term relationships. By joining forces, we are creating new opportunities for growth and can serve our customers even better with a wide range of cheese and dairy products.” Teodoro Garcia, shareholder of Grupo TGT, added: “For Grupo TGT, this is a logical next step in our development. Royal A-ware is a family-run business that shares our values and has a strong international position. Together, we can offer our customers even greater value and build a sustainable future for our company.” Garcia said the family will remain closely involved in the further development of the wider group, both operationally and financially. The merger remains subject to approval by the relevant authorities. Once approved, Garcia will join the supervisory board of Royal A-ware. Royal A-ware will then have three shareholder families with a shared long-term commitment to the business.

The Better Meat Co has announced that it will rebrand itself as BMC Ingredients, a new trade name reflecting the broader food applications for its Rhiza mycelium ingredient. While its legal entity will remain The Better Meat Co, the new BMC Ingredients name is designed to better serve food companies who seek high-protein, natural, whole-food ingredient solutions for a wide range of applications beyond meat and alt-meat – including smoothies, baked goods, pasta, bars and other foods. US-based BMC Ingredients is offering Rhiza in two key formats. Rhiza Tex features mycelium granules designed for texture-critical applications such as plant-based and hybrid meat products, while Rhiza Pro is available as a mycelium powder designed for solubility, emulsification and gelation. This makes it well-suited to beverages, bars, pasta, baked goods and more. A smoothie concept using Rhiza Pro powder Rhiza mycelium provides protein, fibre and functionality in a whole-food format, catering to growing demand for high-protein and clean-label foods. It aims to support manufacturers amid increasing cost pressures within the protein ingredient supply chain, with its whole-food format eliminating the need for the level of processing required to make protein isolates. Paul Shapiro, CEO and co-founder of BMC Ingredients, said: “The BMC Ingredients name better reflects the breadth of what Rhiza mycelium can do. As food companies look for scalable, all-natural alternatives to increasingly expensive protein isolates, we’re excited to offer a whole-food mycelium ingredient that delivers nutrition, functionality and versatility across categories.” The company will commission its commercial-scale production facility in Q2 2027, supporting broader commercialisation of Rhiza ingredients for food manufacturers worldwide. Once fully operational, the site expects to produce approximately 100 dry metric tons of mycelium ingredients per month.

US-based snack company Perfect Snacks has expanded its Perfect Bar refrigerated protein bar line-up with the launch of Oaties, its first oat-based protein bar range. The oat-based bars deliver 8g of protein and a source of fibre to support healthy digestion, containing no artificial ingredient including colours, flavours, preservatives, sweeteners or sugar alcohols. They are made with organic whole-grain oats instead of nut butter, to a blend of 20 ‘superfood’ ingredients chosen for their nutritional benefits. The bars are available in two flavour varieties, Oatmeal Cookie Dough and Brownie Batter. Oaties aim to cater to both children and parents, with a balanced nutritional profile and low glycaemic index designed to provide steady energy without sharp blood sugar spikes. Cara Liebrock, CEO of Perfect Snacks, said: “As our first leap beyond the nut-butter base Perfect Bars are known and loved for, Oaties combine the benefits of whole-grain oats with the craveable taste and real ingredients our consumers expect from us”. Oaties are now available at Target and Whole Foods Market locations across the US, as well as via Amazon and the company’s website.

Frozen food brand Strong Roots has appointed Emma Curtis as managing director, promoting one of the company's longest-serving leaders to oversee its next phase of growth. Emma Curtis Curtis has been instrumental in the development of the business since its early years, helping transform Strong Roots from a challenger start-up into an internationally recognised frozen food brand. She succeeds Charlotte Turton, who will move into a senior marketing leadership role within parent company McCain Foods. Most recently serving as vice president of global strategy, business development & CSR, Curtis has led the company's long-term growth strategy, business development initiatives and sustainability agenda. Earlier in her career at Strong Roots, she established and expanded the brand's UK business, helping to make it one of the company's key growth markets. Before joining Strong Roots, Curtis held commercial roles with consumer goods companies Mondelez and Bear. The leadership change comes as Strong Roots looks to build on a decade of growth and further strengthen its position in the frozen food category. Founded in 2015, the company has focused on vegetable-led frozen products, positioning itself around ingredient transparency, sustainability and changing consumer demand for plant-based and healthier food options. Since being acquired by McCain Foods in 2021, Strong Roots has continued to operate as an independent business unit within the wider organisation. Peter Dawe, president of global snacking at McCain, said: "When Samuel first asked Emma to establish and lead the UK business, it reflected the confidence he had in her ability to turn ambition into reality. The success of that business speaks for itself." He added that Curtis had played a central role in shaping the company's strategy and long-term direction while maintaining the entrepreneurial culture that has defined Strong Roots since its launch. Commenting on her appointment, Curtis said the brand was well positioned for continued expansion, combining its challenger mindset with McCain's global capabilities. "We've spent the last decade heroing the veg, long before conversations around fibre, ingredient transparency and healthier eating became mainstream. Today, consumers are actively seeking the things we've believed in from the start," she said. Curtis added that Strong Roots' focus would remain on innovation and challenging convention within the frozen food aisle as the company enters its second decade. The appointment signals Strong Roots' intention to accelerate growth under McCain's ownership while continuing to build on the brand identity that has helped it establish a presence across international frozen food markets. Top image: © Strong Roots

Sustainable condiment brand Rubies in the Rubble has expanded beyond its core ketchup, mayonnaise and mustard range with the launch of three new hot sauces, strengthening its position in the growing premium condiments category. Available through Ocado from 17 June, the new range comprises Hot Honey Sauce, Habanero Hot Sauce and Jalapeño Hot Sauce, with the products continuing the brand's focus on using surplus ingredients that would otherwise go to waste. The launch marks Rubies in the Rubble's first move into the increasingly popular hot sauce segment, with each product incorporating rescued fruit and vegetables alongside fermented peppers to deliver a balance of sweetness and heat. The Hot Honey Sauce combines 100% pure honey with fermented red chilli peppers, targeting consumers looking for sweet-and-spicy flavour profiles across dishes such as pizza, wraps and salads. Meanwhile, the Habanero and Jalapeño variants are made using surplus pears, carrots and fermented peppers, offering different heat levels for everyday cooking and table use. Founder Jenny Costa said: "Rubies has you covered for classic table sauces; now we're taking things up a gear with tangy, fiery hot sauces and sweet, spicy hot honey; each bottle rescues produce that was destined to be wasted and adds a flavour punch to elevate your everyday dishes." The new products arrive as consumer interest in premium condiments and globally inspired flavours continues to grow, with hot honey and fermented chilli sauces emerging as popular additions to both retail shelves and foodservice menus. Founded in 2012, Rubies in the Rubble has built its portfolio around ingredients sourced from surplus produce that might otherwise be discarded due to cosmetic standards, overproduction or supply chain inefficiencies. Since launch, the company says it has helped save more than 10.7 million pieces of fruit and vegetables from going to waste, equivalent to approximately 1.3 million kilograms of produce and preventing around one million kilograms of CO₂ emissions. The new hot sauce range will retail at £4.20 for the 250ml Hot Honey Sauce, while the Habanero and Jalapeño Hot Sauces are priced at £3.00 per 250ml bottle.

Food processing automation specialist Fortifi Food Processing Solutions has completed the acquisition of UK equipment manufacturer Deighton Manufacturing UK Ltd, strengthening its capabilities in forming, portioning, coating and frying technologies. The acquisition forms part of Fortifi's strategy to broaden its portfolio of end-to-end food processing solutions, enabling the company to serve processors ranging from smaller manufacturers to high-volume industrial operations. Based in the UK, Deighton has more than 25 years' experience designing equipment for forming, portioning, coating and frying applications. Its systems are used across the protein, seafood, dairy and bakery sectors, producing a wide variety of products including burgers, nuggets, coated appetisers, vegetables, cookies and international foods. Massimo Bizzi, CEO of Fortifi Food Processing Solutions, said: "Deighton expands Fortifi's capabilities in modular, flexible and lower-throughput applications, broadening our reach to a wider range of food processors while complementing our expertise in large-scale processing." Bizzi added: "Together with Nothum Food Processing Systems and Provisur Technologies, we now offer forming, coating and thermal processing solutions across virtually every production environment." The deal also expands Fortifi's presence in the UK, with Deighton becoming the company's fourth brand operating in the market alongside Frontmatec, Provisur and Wyma. According to Fortifi, Deighton's established customer base across the UK and Europe, combined with its presence in growth markets including Latin America, India and Southeast Asia, will support the company's international expansion strategy. Mark Dowdle, executive vice president of strategy and business development at Fortifi, said: "The acquisition expands our ability to support food processors across a broader range of production environments while accelerating our growth strategy in emerging markets." Deighton managing director Andy Hamilton said joining Fortifi would provide additional resources to support future growth while maintaining the company's focus on equipment performance and operational flexibility. "Deighton has always focused on delivering practical, high-performance systems that help customers improve efficiency, product quality and operational flexibility," Hamilton said. "As part of Fortifi, we are well positioned to build on that legacy with expanded global reach, stronger resources and continued investment in innovation." As part of the transaction, Deighton employees will become eligible to participate in Fortifi's employee ownership programme. Headquartered in The Woodlands, Texas, Fortifi Food Processing Solutions supplies automation and processing equipment to food manufacturers worldwide. The company's portfolio includes brands serving meat, poultry, seafood, dairy, bakery and fresh produce processors, with technologies designed to improve productivity, product quality, yield and worker safety. The addition of Deighton further strengthens Fortifi's capabilities in coating and thermal processing, extending its range of processing solutions for manufacturers across multiple food categories. Financial terms of the transaction were not disclosed. Top image: © Fortifi

The Magnum Ice Cream Company (TMICC) has opened a new Research, Design & Innovation Centre in Bengaluru, India. The facility, located in tech hub Whitefield, Bengaluru, spans 13,000 square feet and features a laboratory and digitally enabled pilot plant. The site’s capabilities span product and process development, packaging, consumer technical insights and regulatory assessment, aiming to help translate emerging consumer needs into products rooted in Indian tastes and occasions. It is designed to accelerate consumer-led product and packaging innovation across Kwality Wall’s, Cornetto, Magnum, Carte D’Or, Feast and Twister brands, bringing together ice cream science and indulgence. Supported by Bengaluru’s food science, supplier and start-up ecosystems, the centre includes ice cream making, product and packaging assessment, sensory testing and cutting-edge technologies within the pilot plant. These technologies are designed to enable faster experimentation across cups, sticks, cones, kulfi and premium ice cream cakes. Additionally, cold-chain and climate testing, 3D packaging prototyping and transport simulations are included to help ensure innovations care designed for real-world Indian market conditions. The centre will work closely with TMICC’s Global Design Centre in Colworth, UK, and Regional Innovation Hub in Istanbul, Turkey, to develop new products inspired by local consumer insights and market expertise. This collaboration aims to strengthen innovation, improve product quality and accelerate time-to-market. Chitrank Goel, deputy managing director of Kwality Wall’s India, said: “Kwality Wall’s has been part of the Indian ice cream scene for more than seven decades, consistently delighting consumers with new flavours and familiar icons. As part of The Magnum Ice Cream Company, we now have access to world-class R&D capabilities, deeper product expertise and a sharper innovation ecosystem.” “The new Bengaluru ice cream centre will help us respond faster to evolving consumer preferences, create products that are relevant to Indian tastes and occasions, and continue building a future-ready ice cream business in India.”

Reflex Group has partnered with Marks & Spencer to launch a new packaging format for premium fresh produce, designed to improve product visibility when displayed on shelf. The Infinity Punnet features a continuous clear window across the top and down the side of the pack, allowing shoppers to see the produce inside even when packs are stacked. The format has been developed to address visibility challenges associated with conventional punnets, where the viewing window is usually limited to the top of the pack. According to Reflex, the design aims to improve shelf appeal and help premium produce stand out in busy retail environments. The punnet is OPRL-compliant and recyclable, with 5% mixed material content. The packaging is currently being used by M&S across four tomato varieties – Capella, Sugardrop, Piccolini and Pomodolci – in 220g and 360g formats. Reflex said additional produce ranges are expected to follow as the format is rolled out further. Jamie Gordon, retail sales director at Reflex Group, said the launch followed the introduction of the company’s original punnet into M&S in 2024. “Following the successful launch of our original punnet into M&S in 2024, we were challenged to push the concept further and create a solution that would deliver even greater visibility on shelf,” Gordon said. “Working closely with the M&S team, our sales, innovation and NPD specialists developed the Infinity Punnet – an innovative new format that showcases the product more effectively and creates real differentiation in a competitive retail environment.” Ricky Shattock, packaging technologist at M&S, added: “Our goal was to make the product the hero, giving customers greater visibility of the quality and freshness inside the pack. The Infinity Punnet has delivered exactly that, creating stronger shelf presence and helping drive a positive uplift in sales.” M&S and Reflex said they see potential to expand the concept across additional premium fresh produce ranges in the future.

Bimbo Bakeries USA has announced a series of ingredient and recipe reformulation commitments across its US bakery portfolio, including plans to remove artificial preservatives and emulsifiers from several major brands by the end of 2028. The company said the changes form part of a long-term approach across its breads, breakfast products and sweet baked goods, as it responds to changing consumer expectations around ingredients and nutrition. By the end of 2026, Bimbo Bakeries USA plans to complete the final phase of artificial colour removal in occasional-consumption products, including sweet baked goods and snacks. The company said its daily-consumption products, such as breads, buns and rolls, are already free from artificial colours and flavours. By the end of 2027, Artesano breads and buns, Oroweat breads and buns, and The Rustik Oven products are expected to be free from artificial preservatives and emulsifiers. By the end of 2028, Sara Lee, Oroweat specialty varieties, Little Bites and Thomas’ are set to complete the removal of artificial preservatives and emulsifiers. Bimbo Bakeries USA said many of the product and recipe changes are expected to be completed ahead of the stated deadlines. The company said the reformulation work builds on Grupo Bimbo’s wider nutrition strategy, under which 98% of its daily-consumption products globally already meet Positive Nutrition criteria under the Health Star Rating system. Greg Koehrsen, president of Bimbo Bakeries USA, said: “Our purpose is to nourish a better world, and that begins with the products we put on American tables every single day. These commitments reflect our belief that quality and nutrition aren’t just what consumers expect, they’re what consumers deserve.” Bimbo Bakeries USA said it is prioritising bread in its recipe changes because of the category’s role in everyday household nutrition. The company said its portfolio includes whole grain and enriched breads that provide vitamins and minerals, including iron and folic acid. Koehrsen added: “Bread remains one of the most nutritious, affordable and accessible staples in the American diet and that’s something we’re proud to stand behind. These commitments are a demonstration of our ongoing investment in giving consumers simple, clean products that do not sacrifice taste, nutrition or value.” The announcement follows Grupo Bimbo’s commitment to remove artificial colourants from its global product portfolio by the end of 2026. Bimbo Bakeries USA said it has already removed Red No. 3 from its US portfolio ahead of regulatory requirements. The company said it will now apply the same approach to artificial preservatives and emulsifiers across several of its largest bakery brands.

Orgain has introduced a new ready-to-drink (RTD) protein shake made with ultra-filtered A2 milk, targeting consumers seeking high-protein beverages that may offer improved digestibility compared with conventional dairy protein drinks. The new A2 30g Protein Shake is launching in a Creamy Chocolate flavour and delivers 30g of complete protein per serving, including all nine essential amino acids and 3g of leucine to support muscle health. The launch reflects growing innovation within the functional beverage category, where manufacturers are increasingly combining high-protein formulations with digestive health benefits to meet evolving consumer demand. Unlike conventional milk, the shake is produced using A2 milk sourced from cows that naturally produce only the A2 beta-casein protein. According to Orgain, this may make the product easier to digest for some consumers than protein drinks made with regular dairy milk. The beverage also offers a lower-calorie nutritional profile, containing 160 calories and 2g of sugar per serving. In addition to its protein content, the shake provides calcium and vitamins A and D to support bone health. Orgain has positioned the product as an on-the-go nutrition solution for active consumers, while also responding to demand for products with simplified ingredient lists. The shake is lactose-free, gluten-free and carrageenan-free, and contains no added sugar, artificial flavours, soy ingredients, sucralose or added hormones.

US flavour house OSF has introduced a new line of flavour solutions designed to help manufacturers tap into the ‘dirty soda’ trend. The flavours are centred around the classic American soda fountain, available in cherry cola, vanilla cola and root beer float varieties. OSF said these ‘dirty sodas’ – sodas with the addition of flavoured syrups, creamy elements and lime – are familiar across multiple consumer groups, recognisable to both 18-30-year-olds and their parents. Notably, the flavour line is designed for versatility: it is ‘highly deployable’ within a soda fountain flavour architecture, and can be applied across RTD beverages as well as creamers, frozen dairy floats and bakery fillings or frosting. This versatility enables OSF to provide a beverage manufacturer, dairy processor and bakery customer with a single flavour system without reformulation. Pierre Battu, managing director of Asia for OSF Flavors, noted the challenges of formulating dirty soda products for manufacturers. He explained: “It is a system: a base soda, a citrus or fruit lift, a dairy or dairy free cream note, and a textural and visual payoff of layered colour and a swirling, ice cream float mouthfeel”. “If you reproduce only the taste, you get a flat cream soda. Miss the acid and carbonation balance and the dairy curdles. Ignore the visual and you lose the entire reason the drink travels on social platforms in the first place, because the layered look is the marketing.” OSF’s new line aims to simplify formulations across applications for manufacturers, while responding to demand for flavours based on natural and organic ingredients as clean labels continue to be a priority. The trend has also proven popular beyond the US, with UK flavour house I.T.S recently launching a line of ‘creamy’ natural flavours for carbonated beverages. Recent UK launches include Pepsi’s Cream Soda, Strawberries ‘N’ Cream and ice cream-inspired cola flavours. This latest launch from OSF follows the company’s ongoing flavour development work related to viral food trends, with its recent introduction of Dubai chocolate, Angel Hair chocolate and Miso Caramel Latte flavours.

Holderhof Produkte, a leading Swiss food company specialising in fruit juice production, continues to invest in cutting-edge technologies. Three years after launching its aseptic juice line in Henau, the company has renewed its partnership with SMI. As part of the collaboration, Holderhof has purchased an LWP 30 ERGON case packer and an APS 620 Ergon palletiser for its new fruit processing centre in Sulgen, as well as a second APS 620 Ergon palletiser for its Henau plant. A modern fruit processing centre has been established in Sulgen The fruit processing centre in Sulgen, Switzerland, supports Holderhof Produkte’s apple juice production, enabling the company to process up to 15,000 tonnes of cider apples each year. The apples are sourced from Holderhof’s own plantation and from regional fruit growers. From elderberry to apples: Business success comes from continual investments Over 20 years ago, Christof Schenk planted the first elderberry trees on his parents' farm in Ufhofen, thus giving rise to the company Holderhof Produkte. Today, the company employs around 100 people and produces syrups, beverages and fruit juices at its three locations in Henau, Ufhofen and Sulgen. It remains true to the founder's initial vision of transforming its own high-quality, natural raw materials into special beverages without preservatives. Every year, the company markets more than 70 million bottles of over a hundred varieties of beverages and continues to launch innovative products. Nowadays, Holderhof beverages can be found on shelves all over Switzerland and abroad. Furthermore, a growing number of customers (including the Coop and REWE supermarkets) rely on the professionalism and expertise of this brand, to have their products produced and bottled benefiting from the continual investments made by the company within their bottling and packaging plants. SMI solutions for Holderhof Produkte At the new fruit processing centre in Sulgen, fresh apple sauce is packaged in jars and glass bottles on a newly installed line that can fill up to 2,000 jars per hour, depending on the size of the product. The increase in demand has led Holderhof to equip its production plant with extremely flexible and eco-friendly, high-tech secondary and tertiary packaging facilities which are able to quickly switch from one bottle format to another and from one type of packaging to another. Thanks to the LWP 30 Ergon wrap-around case packer supplied by SMI, the 0.36-litre, 0.72-litre, 0.75-litre and 1-litre glass bottles are packed in wrap-around trays in a 2x3 format, the 0.25-litre and 1-litre glass bottles are packed in wrap-around cases in a 2x3 format and the 0.37-litre jars are packed in wrap-around trays in a 3x4 format. Downstream of the packer, the APS 620 Ergon palletiser creates 800x1200mm europallets. This palletising system, installed at the production facilities in Sulgen and Henau, is a versatile solution that simplifies package handling, reduces changeover times, increases performance and reduces the footprint within the production line. Read the article and find out the benefits of SMI solutions here. For more information on the SMI latest innovations for circular packaging and sustainable development, please contact the sales department or visit SMI website.