The AmericaPack Summit 2026 will take place on 5 to 6 October 2026 at the Park Hyatt Aviara Resort, Golf Club & Spa, San Diego, California, bringing together senior FMCG packaging leaders and innovative solution providers for a high-value, invitation only forum. The summit connects packaging executives with the strategies, technologies and partnerships shaping the future of packaging across North America. As organisations navigate increasing pressure from regulation, cost volatility and shifting consumer expectations, the event will focus on building resilient, compliant and future ready packaging systems. Key areas of discussion include supply chain resilience, regulatory readiness, circularity and recovery, material innovation and the role of consumer behaviour in shaping packaging strategy. The programme will also explore how packaging design, sustainability and functionality can work together to strengthen brand positioning in competitive markets. The AmericaPack Summit provides a curated platform where FMCG packaging executives can evaluate suppliers, benchmark strategies and form strategic partnerships. Through tailored one to one meetings and peer discussions, attendees gain practical insights to support decision making and long term packaging transformation. Why attend Alongside expert led sessions, the AmericaPack Summit 2026 offers a curated environment built for meaningful engagement. Through scheduled one to one meetings, peer discussions and practical case studies, attendees will gain actionable insight into packaging innovation, operational performance and sustainable strategy. With participation limited to maintain a focused and relevant environment, the summit provides FMCG packaging leaders with the opportunity to exchange ideas, evaluate solutions and build valuable partnerships. For executives seeking practical insight and real business connections, the AmericaPack Summit 2026 stands out as a key packaging industry event. For more information or participation details, visit the official summit page here, or contact Kyriakos Xenophontos at kyriakosx@marcusevanscy.com.

Lactalis Germany is investing approximately €50 million to significantly expand production capacity at its Neuburg dairy facility in Bavaria, reinforcing its position in Germany's fresh dairy market and supporting long-term growth plans. The expansion project, centred at Neuburger Milchwerke, a key production site within Lactalis Germany's manufacturing network, will involve the construction of a new single-storey production building spanning approximately 5.5 hectares. The new facility is scheduled to begin operations in August/September 2026 and will substantially increase the site's manufacturing capabilities. By 2030, the expanded plant is expected to produce approximately 40,000 metric tonnes of quark and 104,000 metric tonnes of whey annually. Overall, the site's annual production volume is projected to reach around 308,000 metric tonnes, supported by a total raw material input of approximately 314,000 metric tonnes. Production will operate on a continuous three-shift, seven-day-a-week schedule, creating approximately 70 new jobs at the facility. The investment underscores Lactalis Germany's commitment to expanding its fresh dairy operations and strengthens the Neuburg site's role as one of the company's high-capacity production hubs. Lactalis Germany generated €1.3 billion in turnover in 2025, placing it among the top 10 dairy companies in Germany. The company collects approximately 792 million litres of milk annually from 1,391 dairy farmers and employs around 1,300 people across six production sites nationwide. The Neuburg expansion is expected to support the company's continued growth strategy while increasing capacity to meet demand across its core fresh dairy product portfolio.

Huel has expanded its range of ready-to-drink Daily Greens carbonated beverages with two new flavour additions, Strawberry Lemonade and Pink Grapefruit. The new drinks feature bold, ‘fruit-forward’ flavours, developed with an aim of enhancing the balance of sweetness and offering a more refreshing flavour experience for consumers. Available via Huel’s website with additional retail roll-out to follow over the summer, the new flavours join the brand’s existing RTD Daily Greens portfolio – which already includes Apple, Cucumber & Mint; Peach & Hibiscus; and Blueberry, Lemon & Thyme variants. The Daily Greens RTD range was introduced in 2025 following the success of the brand's Daily Greens powder line, with the expansion tapping into demand for convenience and on-the-go consumption. Like the existing products in the range, the new flavoured drinks each contain a blend of 42 vitamins, minerals and ‘superfoods,’ adaptogens, 4g of dietary fibre and just 1g of sugar per can. The RTD drink also provides electrolytes, catering to functional hydration trends, while its blend of antioxidants and vitamins is designed to support cognitive function, immunity and gut health, and steady energy.

Dairy processor Synlait Milk has finalised documentation for a NZD 320 million (approx. £137.6 million) bank refinancing package alongside a replacement NZD 130 million (approx. £55.7 million) shareholder loan from major shareholder Bright Dairy International Investment Limited. The refinancing introduces a new banking syndicate comprising nine lenders, including ANZ Bank, HSBC, Bank of China and China Construction Bank, replacing Synlait's existing financing arrangements. The new funding package consists of a NZD 15 million (£6.42 million) secured overdraft facility, NZD 146 million (£62.55 million) in seasonal working capital facilities, NZD 119 million (£50.97 million) in secured term loans, a NZD 15 million revolving NZD/CNH facility and a NZD 25 million (£10.7 million) NZD/CNH term loan. The facilities remain subject to customary conditions precedent and are expected to become effective by 30 June 2026. The refinancing establishes a new covenant framework designed to support Synlait's turnaround while maintaining financial discipline. Key requirements include a net senior leverage ratio of 3.0 times from June 2027, minimum working capital and interest cover ratios, quarterly EBITDA milestones and shareholders' funds of more than NZD 450 million (£192.68 million). Several of the facilities mature in June 2027, with lenders holding options to extend them by an additional three months. The seasonal working capital facilities will reduce in size during 2027, stepping down from NZD 146 million to NZD 86 million in March, before reducing further to NZD 26 million in June as the company continues to lower its reliance on short-term funding. Alongside the refinancing, Synlait has executed documentation for a replacement NZD 130 million shareholder loan with major shareholder Bright Dairy International Investment Limited. The new loan replaces the existing shareholder financing, with repayment of the previous facility and drawdown of the replacement loan expected in early July following completion of the bank refinancing. The refinancing and revised shareholder loan represent another step in Synlait's efforts to stabilise its balance sheet after a challenging period for the New Zealand dairy processor. With a refreshed capital structure, the company is seeking to improve financial flexibility while maintaining investment in its manufacturing operations and customer partnerships across the dairy ingredients and nutrition sectors.

Jason's Sourdough is expanding its bakery portfolio with the launch of Crumpet Thins. Rolling out in Morrisons from 15 July, the new product has been developed to offer shoppers a lighter, crispier alternative to traditional crumpets while creating additional eating occasions across breakfast, brunch, lunch and snacking. Made using the brand's signature slow fermentation process, Jason's Sourdough Crumpet Thins contain just four ingredients – flour, water, salt and fermented wheat flour – delivering a crisp, golden texture when toasted while retaining the distinctive flavour profile associated with sourdough. The new SKU will retail at an RRP of £2.00 for an eight-pack. The launch follows the success of Jason's Proper Sourdough Crumpets, which have secured listings across Tesco, Morrisons, Ocado and Waitrose since their launch, reflecting increasing demand for premium sourdough products beyond the traditional bread category. Jason Geary, master baker at Jason's Sourdough, said: "We've always believed in doing the classics right. After the success of our original Proper Sourdough Crumpets, Crumpet Thins felt like a natural next step. We've focused on creating something that gives you that satisfying crunch, with the same deep, authentic sourdough flavour people love. They are lighter, more versatile and perfect for snacking, while still crafted with the quality and care that defines what we do." The launch forms part of the brand's wider strategy to extend sourdough into new bakery formats while capitalising on growing shopper interest in premium everyday staples. Produced by family-owned bakery Geary's, which has more than 100 years of baking heritage, every Jason's Sourdough product is made using a traditional slow fermentation process and the brand's signature sourdough starter.

More than 300 companies across Germany’s beverage sector have signed a joint open letter opposing the German government’s planned introduction of a sugar tax on drinks. The signatory companies – spanning from breweries and bottling companies to soft drinks, juice and water producers – include Coca-Cola, Red Bull, Capri Sun and Carlsberg among others. In the letter, the companies support the position of the German Association of Non-Alcoholic Beverages (WAFG), the Association of German Mineral Water Producers (VDM), the Association of the German Fruit Juice Industry (VDF), the German Brewers Association (DBB) and the Private Breweries Association of Germany. This position asserts that the federal government and Bundestag's planned sugar tax, proposed for implementation in 2028, would significantly impact businesses across the sector as well as end consumers. In particular, the letter raises concerns about the burden on small and medium-sized enterprises, including family-owned local businesses. With economic instability already taking its toll on businesses in the form of rising energy, logistics, packaging and raw material costs, the letter emphasises that introducing an additional levy would bring consequences for the industry, further adding to the strain. The signatories note that it would also disproportionately affect low-income households and reduce consumer purchasing power, with food prices already soaring and placing significant financial burden on families. Additionally, companies have raised concerns over the effectiveness of such regulations with regards to its intended health objectives. The letter highlights a lack of ‘robust evidence’ that a sugar levy is effective in solving ‘complex societal challenges’ relating to obesity and diet-linked diseases,’ pointing instead to structural financial problems facing Germany’s statutory health insurance system. The companies expressed concerns over following a similar model to the UK, where a soft drinks levy was introduced in 2018, claiming that there is no tangible evidence of a meaningful contribution toward public health. Instead, signatories emphasised that official monitoring shows the sugar content of soft drinks has already decreased by approximately 15% since 2018, attributing this figure to voluntary reformulation and product innovation efforts across the sector. They argue that introducing a sugar tax would undermine this approach, which they describe as successful. The authors conclude that during challenging times, businesses require reliability and support rather than “new burdens," urging policymakers to reconsider the proposed legislation.

Chef-founded sparkling water brand Yew has expanded its portfolio with what it says is the UK's first pickle-flavoured sparkling water, launching exclusively through Planet Organic and its direct-to-consumer website before a wider grocery debut on Ocado. Available from 1 July, Yew Pickle blends sparkling water with briny dill pickle, fresh cucumber notes and a tangy finish. Like the rest of the range, the new SKU contains zero sugar, zero sweeteners, zero calories and no artificial ingredients. The launch reflects growing consumer interest in bold, savoury-inspired flavours and follows the brand's food-led approach to product development. Co-founded by chef Jesse Jenkins, also known as Another Day in Paradise (A.D.I.P.), and Francesca Zampi, Yew positions itself as a premium alternative to traditional soft drinks and alcohol, combining sparkling water with natural flavour profiles inspired by ingredients more commonly found in the kitchen than the drinks aisle. Jesse Jenkins, co-founder of Yew, said: "Pickle works so well in the kitchen because it cuts through richness, lifts a dish and makes you want another bite. We wanted to capture that in a can and create something clean yet surprising and completely delicious." Yew launched in September 2024 and says it has since secured distribution in more than 2,000 retail and hospitality outlets. Alongside the new Pickle flavour, its range includes Pink Rhubarb, Green Apple and Yuzu Grapefruit. The pickle variant will be available exclusively at Planet Organic stores and yewdrink.com before Yew's full range launches on Ocado in August. The online retailer will serve as the brand's exclusive grocery partner for six months. Lauren Dobinson, buying manager at Ocado Retail, said: "We're delighted to be launching Yew on Ocado.com and introducing our customers to a sparkling water brand with a distinctive, food-led point of view on flavour. We've seen growing curiosity around bold and unexpected tastes, and Yew brings something genuinely fresh to the category." Francesca Zampi, co-founder of Yew, added: "Ocado customers are curious, quality-driven and love discovering new food and drink experiences, so it feels like a very natural home for Yew. We're excited to be launching our full range on Ocado and to have them as our exclusive grocery partner as we continue to grow the brand." Yew Pickle Sparkling Water is available from 1 July at an RRP of £1.69 per 330ml can.

Barcelona, La Ciutat Comtal – an architectural gem, cultural hub and football powerhouse – welcomed global industry leaders for the 19th Global Dairy Congress from 17-18 June 2026. Organised by FoodBev Events, the congress brought together dairy professionals from more than 25 countries to explore innovation, market trends and future opportunities under the theme ‘Fit for Purpose.’ During the event, Vibhah and Vineet Shrivastava, husband-and-wife founders of New Zealand-based Four Leaves Co, posed the question: if milk is already one of the world's most trusted foods, why has modern wellness become so complicated? With protein intake and GLP-1 use continuing to dominate, global delegates from the dairy industry set out to find an answer and examine the forces shaping the dairy industry today. Market trends and outlook Richard Hall, chair of FoodBev Media, opened the two-day event, which began with a series of insightful keynote sessions discussing the latest market trends and insights. Kicking things off was Ananda Roy, senior vice president at Circana, who highlighted key findings on consumer responsiveness to dairy products. His presentation identified fermented products, cheese and protein-enriched functional yogurts as the fastest-growing categories, while traditional chilled milk continues to lose momentum. Roy emphasised that consumers increasingly seek added value from dairy products, particularly those that support healthy nutrition, convenient meal replacement, sports nutrition and healthy ageing. He noted that sports nutrition, particularly protein products, has expanded well beyond gym-goers, becoming a mainstream consumer category. José Sainz, European dairy lead at Expana, also spoke about this. Exploring the broader consumer trends influencing the industry, including declining alcohol consumption and increased interest in healthier lifestyles, he highlighted how recent acquisitions of protein manufacturers have helped companies maintain growth and value. According to Sainz, the greatest value generator in dairy is no longer cheese itself, but the proteins derived through the cheesemaking process. Elsewhere, Tom Booijink, senior dairy specialist at Rabobank, discussed shifting global trade dynamics. He noted that, for the first time in history, the United States is experiencing a surplus of dairy fat – a situation likely to persist and continue putting downward pressure on prices. As trade patterns evolve, Booijink highlighted South Africa as a potential emerging export partner. Sandrine Bouvier, marketing leader at Roquette, and Jiae Kim, global marketing manager, enthralled the audience with a discussion around how yogurt innovation is increasingly focused on both enjoyment and lifestyle benefits. As part of this, they noted that 20% of products launched in the past year included protein as a key ingredient, adding that maintaining excellent taste and texture remains essential – particularly when developing plant-based alternatives. Meanwhile, Yili Group’s vice president, Ignatius Man-Yau Szeto, presented insights into high-value functional nutrition opportunities. During a roundtable discussion, he outlined products designed for infants, children and adults, covering benefits such as gut health and support for lactose-intolerant consumers. Yili's approach combines globally sourced ingredients with locally relevant components to align with regional preferences and consumer perceptions. Nutrition within dairy was also a hot topic. Peggy Diby, global head of corporate affairs for nutrition at Nestlé, highlighted the demographic shifts shaping future nutrition needs. Citing United Nations projections, she noted that by 2042, approximately 40% of the world's population will be over 40 years old. As the gap between lifespan and ‘health span’ widens, she argued that nutrition must play a larger role in supporting healthy ageing. This provides ample opportunities for producers looking to create higher-protein dairy products delivering 20-30 grams of protein per serving, fortified functional blends and convenient formats. One important discussion revolved around the challenge of making nutrition both accessible and enjoyable. Carole Nicaud, strategic innovation director at Bel Group, highlighted that obesity now exceeds malnutrition rates in some regions and argued that quality nutrition should be available to everyone. Product opportunities include low-sugar beverages, cereal-based snacks, functional dairy products and offerings containing fruits, vegetables and nuts, all delivered in appropriate portion sizes. Focus on functionality A panel discussion featuring Jeremy Hill, chief science and technology officer at Fonterra, alongside representatives from Roquette and Yili Group, examined how innovation can deliver high-value health solutions without compromising taste and texture. Functionality to support active lifestyles was a major theme. Eugene Ho, director of intellectual property and research at Mengniu Dairy, outlined the company's ‘seed-to-sip’ strategy, rooted in natural milk production. He also shared consumer research involving marathon runners, demonstrating performance improvements associated with dairy consumption. Floor van der Horst, global marketing director at FrieslandCampina, discussed the continuing growth of protein-based products. While protein remains a global trend, she noted that consumer demand varies by market, extending beyond muscle development into areas such as wellness, hydration and longevity. She also highlighted growing demand from consumers using GLP-1 medications and increasing interest in premium protein applications. Richard Walton, senior adviser for global business and industry affairs at Meiji, explored dairy products developed for blood sugar management. He introduced the company’s new functional yogurt range, including Meiji Haemoglobin A1c Countermeasure Yogurt and its drinkable variant. These products contain MI-2 lactic acid bacteria, which have been linked to reductions in elevated haemoglobin A1c levels among healthy individuals. Marketing and branding Afternoon sessions focused on international market developments, brand transformation strategies and regional growth opportunities. Nguyen Quang Tri, marketing director at Vinamilk, detailed the company's 50-year journey of continuous transformation. Guided by a mission to provide highly nutritious products, particularly for children, Vinamilk has grown from modest beginnings into one of Vietnam's most successful food companies. Marcelo Pereira, founder and chief executive officer of MilkPoint Ventures, discussed success factors within Brazil's dairy market. Operating in an environment characterised by government intervention, price volatility and producer turnover, he stressed the importance of deep market knowledge, strong industry networks and a commitment to innovation and collaboration across the value chain. Elsewhere, Rajiv Mitra, senior adviser for growth and transformation at Indapur Dairy & Milk Products, outlined opportunities to improve farm productivity through genetics, breeding, feed optimisation and precision farming technologies. He also described India's integrated milk-flow model, which connects the entire supply chain while delivering value to both farmers and consumers. The congress also featured insights into packaging technologies from Hervé Hérambert, technical sales manager for the sensitive portfolio at Sidel France, who discussed developments supporting dairy product quality and safety. Celebrating dairy innovation The event concluded with the announcement of the World Dairy Innovation Awards finalists and winners. Francesca Hall, events director at FoodBev Media, reflected on the quality of this year's entries, saying: "The level of innovation on display this year is remarkable. These winners are reimagining dairy's role, engineering function and purpose into every drop while keeping consumers' evolving needs at the heart of that change." You can see the full list of the winners here. Emerging innovations This year’s event showed that the dairy industry never stops innovating. Many presentations covered developments in cell-based dairy, the increasing use of GLP-1 medications and the growing consumer interest in protein and fibre. On the second day, an innovations panel explored some of the opportunities open to dairy companies and how they are looking to create products that are both comfortingly familiar but also new and exciting for consumers. Laurent Coutant, head of nutrition marketing at Lactalis, spoke about the importance of these trends and how companies can jump on these opportunities to create meaningful innovations. Saki Yamashita, global marketing manager for functional food ingredients at Morinaga Milk, presented research on LAC-Shield Living+ (Lactobacillus helveticus MCC1848), a heat-killed postbiotic ingredient shown to help maintain positive mood and emotional wellbeing. She also showcased products incorporating the ingredient to highlight its use across applications. In their presentation, Four Leaves Co’s Vibhah and Vineet Shrivastava discussed reimagining milk using natural, functional ingredients. Their award-winning functional beverage, Lullaa, combines ginger, turmeric, cinnamon, cardamom, prebiotic fibre, collagen peptides and MGO mānuka honey to create a daily wellness drink. Speaking about the beverage, they said what many have been aiming for: “We wanted functionality to work with milk, not against it. For us, it was never about actually adding more ingredients. It was about protecting the integrity of milk. Because consumers still want to feel that their drink is natural, familiar, comforting, simple and most importantly, trusted. We never wanted to replace milk.” Moving away from traditional cow’s milk to broaden innovation and accessibility for those with allergies and different nutritional needs, as well as long-term environmental goals, was also on the agenda. Among the diverse number of innovations showcased at the Congress, Yili Group presented its goat milk range, comprising a variety of powder and liquid formats that have been developed for easy digestion and for the whole family. The group’s vice president Szeto detailed how the company has been specifically working within this segment, saying: “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”. Some companies presented opportunities outside of traditional dairy altogether. Jakob Skovgaard, co-founder and CEO of PlanetDairy, for instance, spoke about opportunities for hybrid dairy products that combine dairy ingredients with plant proteins. He highlighted PlanetDairy’s own hybrid option, which blends dairy with fava bean protein. The product is promoted as being comparable in taste and nutrition to traditional dairy while reducing greenhouse gas emissions by up to 30%. Dairy is here to stay The congress reinforced dairy's position as one of the world's most nutritious and innovative food sectors. With growing emphasis on functionality, protein enrichment, healthy ageing and sustainability, the industry continues to evolve in response to changing consumer needs. As innovation accelerates across ingredients, products and production systems, the Global Dairy Congress remains an important platform for sharing knowledge, fostering collaboration and shaping the future of dairy. FoodBev Media looks forward to the next edition in 2027 and is eager to see how the dairy market continues to progress. For updates regarding the Global Dairy Congress and the World Dairy Innovation Awards 2027, contact events@foodbev.com or visit www.foodbevevents.com.

Ingredion Incorporated has completed the sale of a 51% interest in Pakistani food and industrial ingredients manufacturer Rafhan Maize to a group of affiliated purchasers led by Nishat Hotels and Properties, marking another step in the global ingredient supplier's portfolio transformation strategy. The transaction, first announced in September 2025, sees Ingredion retain an approximate 20% ownership stake in Rafhan Maize while receiving approximately $165 million from the sale. The move reflects Ingredion's continued focus on reshaping its business portfolio by reducing exposure to earnings volatility and reallocating capital toward higher-growth segments of the food and beverage ingredients market. Jim Zallie, chairman, president and CEO of Ingredion, said: "This transaction continues the transformation of our portfolio and reduces earnings volatility while unlocking investment dollars that can be deployed to support higher-growth businesses." Zallie added that maintaining a minority investment in Rafhan Maize would preserve the company's strategic presence in key regional markets. "Retaining a relationship as a minority stakeholder in a strong, well-positioned business also provides continuity of access to Middle East and South Asia markets, which we see as long-term platforms for growth," he said. For the 2025 financial year, Ingredion's Pakistan business generated approximately $250 million in net sales, according to the company. The acquiring group is led by Nishat Hotels and Properties, part of a diversified Pakistani business group with interests spanning agriculture, textiles and apparel, banking, and hospitality. Headquartered in the Chicago suburbs, Ingredion Incorporated supplies ingredient solutions to food and beverage manufacturers in more than 120 countries. The company reported approximately $7.2 billion in 2025 net sales and employs more than 11,000 people globally, producing value-added ingredients derived from grains, fruits, vegetables and other plant-based raw materials for food, beverage, animal nutrition, brewing and industrial applications. The divestment highlights the continued trend among global ingredient manufacturers to optimise regional portfolios while maintaining strategic market access through minority investments and partnerships in high-growth emerging markets.

Six Continents Index has released what it describes as the first global comparative assessment of energy drinks across all six inhabited continents, highlighting a major regional differences in product formulation, ingredient use and labelling standards. The project, led by water sommelier Pat Eckert, assessed energy drinks from markets including the US, Germany, Japan, China, Kenya, Chile, Nepal and New Zealand. Each brand was counted once, using a selected core or flagship SKU as sold and labelled to consumers. Products were evaluated against a 36-criteria product quality index covering verifiable characteristics such as caffeine quantity and declaration, sugar content and type, vitamin content, pasteurisation, packaging, traceability and label readability. The assessment did not include taste testing, branding or popularity measures. According to Six Continents Index, Europe achieved the highest overall score at continental level, followed by Oceania and Asia. North America, described in the release as the world's largest energy drink market revenue, ranked last overall among the six continents. The study found that 85.7% of European energy drinks assessed were pasteurised, compared with 12% in North America and under 1% in South America. In Asia, 78.9% of products used real sugar, whil in North America the figure was 8%. Six Continents Index also reported that 84% of North American energy drinks relied entirely on artificial sweeteners, compared with 4.2% in Europe and almost none in Asia, Australia, South America and Africa. European products contained an average of 4.0 vitamins per product, compared with 2.9 in North America. Aspartame appeared in 10.5% of the global sample, with 43% of aspartame-containing products coming from Africa. Clear BPA-free labelling was found on only 1.4% of products assessed worldwide. At brand level, Hungary's Hell Energy achieved the highest overall score for objective product quality in the index. Germany's 28 Black ranked second, followed by Take Off, also from Germany. The report also noted that Red Bull was the only energy drink brand found in virtually every market assessed, while Japan's Lipovitan-D was the oldest brand included in the study, having been launched in 1962. Six Continents Index said the findings show that while energy drinks are a global category, product formulation differs significantly by region, with Europe more likely to use pasteurisation, North America more reliant on artificial sweeteners and Asia more likely to use real sugar.

GEA has unveiled the complete range of its new KOB series, a new cost-efficient line of homogenisers reaching up to 400 bar. The series is designed to offer access to industrial-grade performance at ‘an attractive investment level’ for small and medium production plants. Across KOB models 11, 22, 45 and 90, the homogenisers provide a compact, hygienic and flexible solution for a wide range of food and beverage manufacturing applications, as well as for chemical and personal care manufacturers. They feature optimised mechanical construction, lower noise levels and simplified access and efficient power use. A robust, high-pressure design aims to ensure stable and efficient homogenisation for demanding, moderately viscous and abrasive applications. Higher-efficiency homogenising valve technology and more wear-resistant materials are available as options to meet the requirements of diverse applications. The base configuration uses ‘competitively priced’ wear-resistant parts that provide an ‘economical choice’ for standard, non-abrasive products, GEA said, while optional high-wear-resistant materials extend service life in more demanding formulations. The series’ compact architecture is enabled by an optimised crankcase and gear-reducer design, engineered to deliver high mechanical efficiency while generating minimal heat, noise and vibration. As the drive compartment requires neither oil cooling or forced-air ventilation, the machines rely on fewer auxiliary components and deliver lower installation, maintenance, energy and utility demands, GEA added. The newly engineered frame and cladding further contribute to low vibration and long-term durability, while the use of poppet-type pumping valves enhances flow characteristics and feeding stability. This reduces noise and cavitation while improving volumetric efficiency and extending component life. Every KOB model is available with CIP and SIP capabilities, and can be configured to meet 3-A sanitary standards. Steamable full-stroke barrier chambers provide aseptic product handling. The machines can be equipped with a second-stage pressure gauge and pressure transmitters on both homogenisation stages as well as the outlet, for process automation and control. This makes them suitable for processes such as milk, dairy ingredients, beverages and plant-based formulations. The modular series supports a range of automation levels, from simple motor-starter solutions to full PLC/HMI control. Connectivity options enable seamless integration into SCADA and plant-wide automation systems, enabling processors to select the right level of digitalisation for their operations.

Döhler has expanded its production and innovation capabilities at its Cartersville, Georgia, facility as the ingredients supplier looks to meet growing demand for natural, clean-label flavour solutions across the food, beverage and nutrition sectors. The investment significantly enhances the site's hydroethanolic extraction capabilities for botanicals, enabling the company to increase production of natural extracts used in flavour and functional ingredient applications. Döhler said the upgraded technology will help unlock the sensory and functional properties of botanicals while supporting manufacturers' clean-label product development strategies. The expansion also includes a larger reaction chemistry platform dedicated to sweet reaction flavours, pyrazines and natural chemistry, broadening the company's portfolio of authentic taste solutions designed to deliver more complex and differentiated flavour profiles. In addition, Döhler has increased liquid flavour production capacity and expanded batch sizes at the Cartersville facility, providing greater manufacturing flexibility and allowing the company to respond more efficiently to customer demand. The latest investment forms part of a wider expansion of Döhler's North American capabilities. Alongside the Georgia upgrades, the company continues to strengthen its regional network with finished beverage processing operations in New Jersey, as well as a new emulsion laboratory and CHAIR predictive stability room designed to support product development, stability testing and faster commercialisation. By integrating extraction, flavour development and finished beverage applications, Döhler aims to provide customers with end-to-end solutions while maintaining high standards of quality, consistency and performance. Paul Graham, president of the Americas at Döhler, said: "This expansion represents a key milestone in our ongoing investment in innovation and capacity. By enhancing our extraction and reaction capabilities, we are empowering our customers to create differentiated products that meet the growing demand for natural, functional and great-tasting solutions." The investment comes as food and beverage manufacturers continue to increase their focus on clean-label formulations and botanical ingredients, driving demand for advanced natural flavour technologies and integrated ingredient solutions.