Quaker is entering the ready-to-mix breakfast drinks category with the launch of Oat Shake & Go, a high-protein whole-grain oat shake designed to meet growing consumer demand for convenient, functional nutrition. Available at major US retailers from July, Quaker Oat Shake & Go combines 100% whole grain oats with protein and fibre in a shake-and-go format that can be prepared directly in the bottle. Consumers simply add 8oz of milk, a milk alternative or water, shake and drink. The new product is available in two flavours, Strawberry & Banana and Cinnamon Vanilla, and contains no artificial preservatives, artificial flavours or added colours. Each serving delivers 15g of protein, rising to 23g when prepared with milk, alongside 16g of whole grain oats and 3g of fibre, positioning the product within the growing market for functional breakfast solutions. The launch builds on Quaker's nearly 150-year heritage in oat-based products while expanding the brand's presence in the increasingly competitive convenience nutrition segment. James Wade, chief marketing officer for Quaker Foods, said: "For nearly 150 years, Quaker has been a trusted authority on oats and a beloved household brand known for quality and nutritional expertise. The introduction of Quaker Oat Shake & Go helps reimagine the way our nutritious oats show up, bringing the power of protein, fibre and 100% whole grain oats into a delicious, drinkable format." The launch comes as consumers continue to prioritise convenience without compromising on nutrition. Oat Shake & Go forms part of PepsiCo's broader strategy to extend functional nutrition across its portfolio. The launch joins a growing range of products enhanced with protein, fibre and prebiotic ingredients, including Quaker's protein oat products, Smartfood Fiber Pop, PopCorners Protein, Doritos Protein Tortilla Style Chips and Pepsi Prebiotic Cola. The new product will be merchandised in the hot cereal aisle at major retailers across the US from July, offering Quaker an opportunity to extend beyond traditional breakfast formats and capitalise on demand for portable, protein-rich meal solutions.

The Pharmaceutical Packaging Summit 2026 will take place on the 5-6 October 2026 at the Park Hyatt Aviara Resort, Golf Club & Spa, San Diego, California, bringing together senior pharmaceutical packaging leaders and innovative solution providers for a high-value, invitation only forum. The summit is designed to equip pharmaceutical packaging and drug manufacturing executives with strategies to manage increasing regulatory complexity, rising costs and evolving supply chain demands in a highly controlled environment. Through peer benchmarking, applied case studies and curated discussions, attendees will explore real world approaches to material selection, validation, regulatory alignment and operational efficiency. The programme will also address emerging trends including AI driven packaging systems, digital patient interfaces, cold chain resilience and next generation sustainable packaging solutions. Why attend Alongside expert led sessions, the Pharmaceutical Packaging Summit 2026 offers a curated environment designed for meaningful engagement. Through scheduled one to one meetings, peer discussions and practical case studies, attendees will gain actionable insight into optimising packaging design, manufacturing processes and supply chain strategies. With participation limited to maintain a focused and relevant environment, the summit provides a platform for pharmaceutical packaging leaders to exchange ideas, evaluate solutions and build valuable partnerships. For executives seeking practical insight and real business connections, the Pharmaceutical Packaging Summit 2026 stands out as a key pharmaceutical packaging industry event. For more information or participation details, visit the official summit page here. Or contact Kyriakos Xenophontos at kyriakosx@marcusevanscy.com.

Belgian food technology company Polysense has raised $10.7 million in an oversubscribed seed funding round to accelerate the rollout of its AI-powered quality control platform across global food manufacturing operations. The investment, led by Felix Capital, with participation from Fortino Ventures, Syndicate One and several angel investors, comes as food manufacturers increasingly invest in automation and artificial intelligence to improve efficiency, reduce waste and manage rising production costs. Headquartered in Ghent, Polysense has developed an AI-native quality control and process optimisation platform that uses real-time computer vision and synthetic data models to inspect products on production lines continuously. Rather than relying on periodic sampling, the system analyses every product as it moves through production and automatically adjusts processing parameters when quality begins to drift. The company says the technology enables manufacturers to identify defects before they result in significant product losses, helping improve yields while reducing food waste. CEO and co-founder Yarne De Munck said: “The past 12 months have been incredible. We went from early pilots to live deployments with some of the largest food manufacturers in the world, and they are growing their rollouts. The food industry has been waiting for a solution to this problem.” The latest funding follows a $2.2 million investment secured just over a year ago and marks a period of rapid commercial growth for the company. Polysense has expanded from early European deployments to installations in the US and the Middle East, with customers including potato processor Agristo, frozen vegetable producer Darta and bakery manufacturer Poppies Bakeries. Its technology is now operating across vegetable, potato, bakery, confectionery and packaging production lines. According to data collected by Polysense, one European potato processor has reduced peeling time by 45% through automated monitoring and process adjustments, while a bakery manufacturer improved production yield by automatically optimising oven temperatures in real time. The investment reflects growing interest in digital technologies designed to tackle one of food manufacturing’s biggest operational challenges. Eurostat estimates that food and beverage manufacturing accounts for 19% of food waste generated across the European Union. Manufacturers must contend with constant variation in raw materials, including moisture content, density and other product characteristics, which can make it difficult to maintain consistent quality using fixed machine settings. Polysense’s platform combines continuous inline inspection, production analytics and automated machine control to create what the company describes as a self-optimising production system. By continuously measuring product quality and automatically adjusting equipment settings, the platform aims to minimise waste before defects become visible. Chief technology officer and co-founder Lucas Van Dijck said: “For the first time, food manufacturers have a system that inspects every single product on the line in real time and automatically corrects the process when something drifts.” The new capital will be used to expand the platform’s capabilities across additional stages of food production, accelerate customer deployments and grow the company’s engineering, sales and customer success teams as it targets wider international expansion.

Minute Rice has expanded its microwaveable rice cups portfolio with the launch of two new varieties: garlic parmesan and veggie stir-fry. The new products are designed to provide a quick meal or snack option, with both varieties ready to eat after one minute in the microwave. According the company, the garlic parmesan rice cups are positioned as a versatile side or base for meals with chicken, seafood or vegetables. Meanwhile, the veggie stir-fry seasoned rice cups feature seasoned rice with carrots, bell peppers, corn, peas and soy sauce. The product is intended to offer a stir-fry-style option that can be eaten on its own or paired with a protein. Erica Larson, director of marketing at Riviana Foods, said: “Consumers want meals and snacks that are flavourful and convenient, and these new varieties of Minute Rice cups deliver on both. Whether you're seeking a late-night snack, an easy rice bowl lunch at the office, or a satisfying quick dinner, garlic parmesan and veggie stir-fry cups make it easy to enjoy craveable flavours that consumers know and love in just one minute.” Minute Rice Cups are made without preservatives, are certified gluten-free and come in BPA-free microwaveable cups. The new garlic parmesan and veggie stir-fry varieties are available at select retailers across the US, with wider distribution planned.

Novonesis has entered into an agreement with TurtleTree to scale, manufacture and commercialise TurtleTree’s precision-fermented lactoferrin ingredient, LF+, for the early life nutrition market. As part of the agreement, Novonesis will make a minority investment in TurtleTree. 321Catalyst Ventures, the corporate venture capital arm of Mitsui Chemicals, has also joined the investment. Under the collaboration, Novonesis will exclusively work to scale and commercialise LF+ for early life nutrition applications, while also gaining selected commercial rights for use in dietary supplements. TurtleTree is a precision fermentation company and was the first to receive a US GRAS ‘No Objection Letter’ for precision-fermented lactoferrin LF+. Lactoferrin is a protein naturally found in milk and is associated with benefits in immunity, iron regulation and gut health, particularly for women and infants. However, conventional production requires large volumes of milk, contributing to high costs, supply limitations and environmental inefficiencies. Through the partnership, Novonesis and TurtleTree aim to expand access to high-purity, cost-effective lactoferrin for global customers. The agreement builds on Novonesis’ work in precision fermentation and complements its human health biosolutions portfolio, which includes human milk oligosaccharides, probiotics and synbiotics. Thomas Batchelor, senior vice president for early life and specialised nutrition at Novonesis, said the company aims to make lactoferrin more accessible and cost-competitive, while demonstrating the potential of precision fermentation in early life nutrition and dietary supplements. “If successfully scaled, this will enable customers to deliver proven health benefits to consumers more efficiently,” Batchelor said. “LF+ fits well in our broader portfolio of both precision fermentation projects and our specialised nutrition ingredients.” Fengru Lin, founder and CEO of TurtleTree, said the partnership is intended to make lactoferrin more usable at scale, both technically and economically. “By pairing TurtleTree’s precision fermentation platform with Novonesis’ manufacturing and commercialisation capabilities, we’re unlocking the consistency, cost structure and supply reliability that modern health brands need,” Lin said.

Trash, a new functional beverage made from upcycled cacao fruit, has officially launched following its public debut at Taste of London, offering retailers and consumers a new take on sustainable hydration. Created by British entrepreneur and chocolatier Flo Broughton, founder of premium chocolate brand Choc on Choc, the new drink is made by rescuing the nutrient-rich pulp that surrounds cocoa beans, a part of the fruit that is typically discarded during chocolate production. According to the company, around 70% of the cacao fruit is currently wasted at source despite its naturally sweet flavour and nutritional profile. Trash aims to capture this overlooked ingredient by cold-pressing the fresh fruit into a lightly flavoured functional water. Each 250ml recyclable aluminium can contains 30% rescued cacao fruit, not from concentrate, and 70% water, with no added sugar. The drink delivers 40mg of vitamin C, 150mg of potassium and 28mg of magnesium, alongside naturally occurring electrolytes and antioxidants, while remaining low in calories. The resulting beverage offers a crisp, tropical flavour profile designed to appeal to consumers seeking naturally functional drinks with strong sustainability credentials. Broughton said: "I spent twenty years making chocolate before I really sat with the fact that we throw most of the fruit away. Once you have seen it, you cannot unsee it. Trash is my way of proving that trash can become treasure as we rescue this fruit. Farmers benefit too, earning around 30% more income per cacao pod when the whole fruit is used." The launch reflects growing momentum behind upcycled ingredients as food and beverage manufacturers seek to reduce waste while meeting consumer demand for products with measurable environmental benefits. The drink is Upcycled Certified and positions itself at the intersection of sustainability, natural hydration and functional nutrition. For Broughton, whose Choc on Choc brand has built national distribution across retailers including Selfridges, Waitrose, M&S, Ocado and Next, TRASH represents a move beyond confectionery into the rapidly expanding functional drinks category. The brand introduced the product to consumers at Taste of London in Regent's Park, where visitors sampled the beverage and learned more about the potential of cacao fruit as an underutilised food ingredient. Trash is available in a 250ml can with an RRP of £3.

The European Commission has referred Hungary to the Court of Justice at the European Union (CJEU) over controversial retail price margin restrictions that Brussels says unfairly target foreign-owned retailers and undermine competition in the country’s food sector. The legal action centres of Hungarian measures introduced in 2025 that capped retail margins at 10% for selected food products under Government Decree 42/2025. The commission argues that the rules effectively force retailers to sell certain products below cost by failing to account for the significant operating expenses involved in bringing goods to consumers. According to the Commission, food retailers typically require gross margins of around 30% to cover costs such as staffing, transport, warehousing, rent and utilities, despite operating on net profit margins of just 3-4%. By limiting the difference between purchase and selling prices to 10%, the legislation leaves retailers unable to recover these operating costs. The Commission also objects to a requirement that retailers maintain sales volumes of affected products at levels recorded before the price controls were introduced. It says the combination of mandatory supply volumes and capped margins creates unavoidable financial losses for existing operators while discouraging new entrants from investing in the Hungarian retail market. Although Hungary initially presented measures as temporary interventions to address inflation, the restrictions were repeatedly extended before being incorporated into permanent legislation in May 2026 through amendments to the country’s commerce law. Brussels argues that the Hungarian government incorrectly equates the gap between wholesale purchase prices and retail selling prices with profit, overlooking the substantial operational costs retailers incur throughout the supply chain. The Commission maintains that the measures disproportionately affect predominantly foreign-owned retailers and breach EU rules on freedom of establishment under Article 49 of the Treaty of the Functioning of the European Union, as well as the Service Directive. It contends that the legislation imposes discriminatory and disproportionate restrictions on businesses seeking to operate in Hungary’s retail sector. The referral follows infringement proceedings launched in 2025. The Commission issued formal notices in June that year, followed by reasoned opinions in December after concluding that Hungary failed to address its concerns. Alongside the food retail case, the Commission has also referred a separate but related case concerning similar margin restrictions on selected drugstore products, where retail margins were capped at 15%.

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.