Jimmy’s, the Carlsberg Britvic-owned brand, is expanding into the milkshake category with the launch of two new nostalgic flavours: Iced Cereal Milk and Black Forest Gateau Milk. The new 500ml products join Jimmy’s existing Iced Chocolate Milk, extending the brand’s focus on indulgent and unconventional flavour combinations into the milkshake aisle. Iced Cereal Milk is inspired by the sweet, frosted milk left at the bottom of a cereal bowl, while Black Forest Gateau Milk combines flavours of chocolate cake, cherry and cream. The launches come as Jimmy’s looks to capitalise on consumer interest in nostalgic food and drink flavours. According to the brand, 70% of UK consumers say food and drink that reminds them of their past makes them feel good. The Milkshakes and Flavoured Milk category is currently valued at £505 million and is growing by 15%, according to figures cited by Jimmy’s. Russell Goldman, managing director, Breakthrough Brands, Carlsberg Britvic, said: “Jimmy’s has always been about doing things a little differently, and we think there’s a real opportunity to bring that same ‘Let’s Go!’ energy to milkshakes. Cereal Milk and Black Forest Gateau Milk are exactly the kind of flavours we love at Jimmy’s – familiar enough that you know what you’re getting, but with a little twist that makes you want to give them a go.” The new milkshakes will initially launch in Sainsbury’s from 16 September, available in 500ml formats with a manufacturer’s recommended selling price of £2.00.

Food and beverage businesses are being urged to join a new international alliance developing a common standard for measuring the greenhouse gas footprint of individual products. The Global Sustainable Transition Alliance (GSTA), convened by WRAP and Wageningen University & Research (WUR), is seeking to tackle what it describes as a lack of consistency in product footprinting across the food and beverage supply chain. Launched in March 2026, the alliance brings together food businesses, retailers, NGOs, consultants and product footprinting technology providers. Its aim is to create a single, scientifically robust set of rules for calculating product-level greenhouse gas emissions. The initiative comes as food and beverage companies face growing pressure to measure and reduce Scope 3 emissions across complex global supply chains. GSTA argues that the use of different calculation methods, datasets and assumptions is making it difficult for companies to compare product footprints reliably. The proposed standard will initially focus on greenhouse gas emissions and will align with established frameworks including the GHG Protocol, Science Based Targets initiative (SBTi), Partnership for Carbon Transparency (PACT), ISO and Product Environmental Footprint (PEF). The alliance intends to add greater sector-specific detail to these frameworks, with the goal of enabling comparable product footprints regardless of which organisation calculates them. Koen Boone, coordinator of Sustainable Value Chains at WUR, said: “Companies need consistent data from their worldwide suppliers to calculate reliable numbers of the impact of their full supply chain (Scope 3). Currently, suppliers use many different methods and databases, which leads to inconsistent totals for the full supply chain. GSTA is going to address this.” GSTA's founding members include major food and retail businesses and sustainability organisations, including Ahold Delhaize, Schwarz Group, Mars, Mondra, Global Changer, Inoqo, the European Sustainable Food Coalition, PACT, Systain Coalition, HowGood and Foodsteps. The alliance is now calling for more businesses to join the initiative, with WRAP and WUR arguing that wider industry participation will be critical to developing a standard that can work across different markets and supply chains. Sofie Schop, executive director, EU & global partnerships director at WRAP, said: “We want this standard to benefit businesses of all sizes and capabilities, providing consistency and efficiency for the industry across the globe. Together, we want to create a shared foundation for comparable data to create faster, more informed decisions that drive measurable emissions reductions across the food and beverage industry.” The alliance's ambition extends beyond making carbon calculations easier to compare. Its backers argue that more consistent data should allow companies to identify where interventions across the food supply chain can deliver the greatest environmental gains. Ahold Delhaize's climate and environment vice president Grant V. Sprick said greater alignment on how environmental impacts are estimated could help companies focus action across their value chains. “A common standard for product footprinting helps ensure consistency and keeps efforts focused on the areas where action can deliver the greatest impact,” he said. Michael Löscher, climate strategy lead at Schwarz Corporate Affairs, added that harmonised product emissions data would be important in translating climate commitments into measurable progress. GSTA is not seeking to replace existing international frameworks. Instead, the alliance says it will build on them by developing food and beverage-specific rules with a higher level of specificity. Naama Avni-Kadosh, director of PACT at the World Business Council for Sustainable Development: “Sector initiatives like GSTA add the specificity that food and beverage companies need, while PACT provides the common data infrastructure that keeps those efforts interoperable." The initiative is supported by international NGOs including Consumers International and PACT, which is hosted by the World Business Council for Sustainable Development. Top image: © WRAP

Key Technology, a member of the Duravant group, has introduced a series of enhancements to its Compass belt-fed optical sorter, including advanced backlight technology, three-way sorting capabilities and a new high-capacity model. The upgrades are designed to improve the detection and removal of foreign materials and product defects, while increasing production efficiency across applications including snacks, vegetables and other food products. One of the key additions is a pulsed LED backlight system, developed to improve optical inspection in challenging applications such as kettle chips, where shadows and belt staining can interfere with defect detection. Available in both visible and near-infrared wavelengths, the technology transmits light through the sorting belt rather than illuminating products solely from above. According to Key, this approach improves product segmentation, reduces the impact of shadows and minimises interference from belt staining, enabling more consistent sorting under varying operating conditions. The company has also introduced an optional three-way sorting configuration, which incorporates a second ejection manifold to separate products into three independently configurable streams in a single pass. This functionality allows processors to recover products for rework, separate different categories of defects or create multiple product grades. By carrying out several sorting decisions simultaneously, the system can reduce the need for additional sorting equipment or manual inspection, potentially lowering labour requirements and improving product recovery. To accommodate higher-throughput production lines, Key has expanded the Compass range with the B200 model, featuring a two-metre-wide sorting belt. The larger model is designed to help processors maintain sorting accuracy at increased production volumes, while potentially replacing multiple smaller sorting systems with a single unit. Gina Maria Bonini, president of Key Technology, said: “Every one of these enhancements started with a real operational need our customers brought to us. That’s how Compass has evolved since we introduced it, not by adding features for their own sake, but by listening closely to processors and translating what we learn in the field into engineering that delivers practical solutions.” She added: “These new enhancements help processors address more inspection requirements without adding complexity for operators”. The Compass range combines advanced sensing technologies with recipe-driven operation and a hygienic, open design intended to simplify cleaning and maintenance. All models also feature Key Discovery, the company's analytics and reporting software, which provides production data to help processors monitor performance and identify opportunities for operational improvements.

Packaging manufacturer Alpla is expanding its US production footprint with a new 13,000-square-metre plant in North Las Vegas, Nevada, as it looks to strengthen its supply of plastic bottles to food and beverage and other consumer industries. The facility, located at the Craig Road Logistics Center, is scheduled to begin operations in spring 2027 and will manufacture packaging using extrusion blow moulding technology. The company expects the investment to improve delivery efficiency and increase its capacity to respond to changing customer demand across the western US. The North Las Vegas plant will be Alpla’s second manufacturing location in the western United States. Tasos Pourloukakis, regional managing director of Alpla North America, said: “This investment represents an important step in ALPLA’s long-term North American growth strategy. Our North Las Vegas operation will strengthen our ability to serve customers while giving us the capacity and flexibility to adapt as their needs and the market evolve.” The company currently operates 19 sites across the US. The new North Las Vegas operation will create 36 local jobs. Alpla said the investment forms part of its broader strategy to expand manufacturing infrastructure and capacity across North America while strengthening its position as a supplier of integrated packaging solutions. The expansion adds to ALPLA’s global manufacturing network, which employs around 25,500 people across 206 locations in 45 countries. The company produces bottles, closures, customised packaging systems and injection-moulded components for markets including food and beverages, cosmetics and personal care, household cleaning products, pharmaceuticals, and motor oils and lubricants. Alpla also operates PET and HDPE recycling facilities in Europe, North America, Africa, Asia and South America, with further recycling projects currently in development.

US-based Clio Snacks, a manufacturer of refrigerated Greek yogurt bars, has been acquired by growth-equity investment firm Stride Consumer Partners for an undisclosed sum. The acquisition is expected to support Clio’s continued expansion, with investment focused on brand development, distribution, manufacturing capabilities and product innovation. The investment will enable Clio to strengthen its operational infrastructure, increase distribution and develop new products as it seeks to expand its position in the US refrigerated snacking market. Founded in 2015 by Sergey Konchakovskiy, Clio produces chocolate-coated Greek yogurt bars designed to combine the nutritional benefits of yogurt with the texture and taste of an indulgent snack. The company has experienced significant growth in recent years under CEO John McGuckin, who joined the business in 2021. During his tenure, Clio has more than quadrupled its revenue while expanding its retail presence, production capacity and product portfolio. Clio’s products are currently available in approximately 60,000 retail locations across the US. The company is also on track to manufacture more than 150 million bars this year at its 86,000-square-foot production facility in Piscataway, New Jersey. Its portfolio has expanded beyond its original single-serve Greek yogurt bars to include additional flavours and varieties, alongside a range of mini bars sold in multipack formats. “When I joined Clio, we already had an incredible product and a passionate consumer base,” said McGuckin. “We saw a tremendous opportunity to build the infrastructure and scale the business. Partnering with Stride gives us the resources and support to build on that momentum.” Stride Consumer Partners specialises in investments in consumer brands, with a particular focus on businesses demonstrating growth potential. Juan Marcos Hill, partner at Stride, commented: “We have been trying to partner with Clio for years, admiring the brand’s vision and how the team has truly built a differentiated brand in the rapidly growing better-for-you ‘permissive indulgence’ snacking space.” Emma Greenwood, vice president at Stride, added: “We jumped at the opportunity to partner with the Clio team and support the company as it scales.” Financial terms of the transaction were not disclosed.

Cannon Bono is expanding its industrial energy technology portfolio with a new range of high-temperature heat pumps designed to help manufacturers recover waste heat, reduce energy consumption and cut emissions. The new range has been developed in response to growing demand from industrial operators for technologies that can improve energy efficiency while supporting decarbonisation targets. The heat pumps recover waste heat from industrial processes and upgrade it to higher temperatures, producing hot water or steam that can be reused within the plant. According to Cannon Bono, this approach can reduce primary energy consumption and operating costs while lowering CO₂ emissions associated with heat generation. The new range covers thermal capacities from 300kW to 4MW in a single stage, with a stated coefficient of performance (COP) between 2 and 6+, depending on operating conditions. In practical terms, the company says a COP of 6 means the system can generate up to six units of thermal energy for every unit of electrical energy consumed. Cannon Bono says the systems use reciprocating compressors configured according to the required capacity and process conditions. The company is also specifying refrigerants with zero ozone depletion potential and a global warming potential below 5. A key feature of the new range is its intended integration with existing industrial infrastructure rather than requiring manufacturers to replace their existing thermal systems. The heat pumps can operate alongside Cannon Bono steam generators, with automation and control systems allowing thermal energy production to be coordinated with actual process requirements. Leonardo Volpato, general manager of Cannon Bono, said the company sees industrial heat pumps as a natural development of its portfolio as manufacturers seek to balance competitiveness, energy efficiency and emissions reduction. The company says the new range forms part of its wider investment in high-efficiency industrial thermal technologies. Its existing portfolio includes electric boilers, industrial heat pumps, automated control systems and services focused on predictive maintenance and remote assistance. Cannon Bono will showcase the new technology at CIBUS TEC 2026 in Hall 05, Stand B 064.

Industrial cutting machine provider Fam Stumabo has released an improved infeed chute for its SureTec 240P solution, designed to boost potato processing flexibility. The new infeed handles both white and sweet potatoes, and guides the product into the drum at the optimal orientation. This can help processors maximise throughput and fry length and reduce blockages, particularly while processing sweet potatoes. The new design increases the maximum product diameter from 110mm to 200mm, while keeping the same large product length of 240mm. This expands the range of potatoes SureTec 240P can accommodate, including larger sweet potatoes, which often have a diameter of over 110mm. SureTec 240P is designed to produce clean, precise cuts while minimising product breakage and feathering. The SureCut Unit (SCU) enables cutting components to be pre-assembled and the required cut size preset away from the machine. Spare SCUs can be prepared in advance and kept ready for use. Operators can then install the complete unit quickly, with less adjustment required on the machine and less risk of set-up errors. This can help minimise production downtime. Leighton Banner, branch manager at Fam Stumabo UK & Ireland, said: “Skilled technical personnel are becoming harder to find and retain, so processors need equipment that is less dependent on specialist operator knowledge”. “With SureTec 240P, we have taken away many of the traditional set-up variables… The positive response we are seeing from potato processors confirms that this is a challenge they recognise immediately and that this approach responds to a real market need.” The solution can process peel-on, abrasive or steam-peeled white and sweet potatoes into flat crinkle and deep-crinkle French fries, as well as dice and slices. A choice of impellers helps align different product sizes before cutting, while a clutch and slip detection system helps protect cutting components from damage caused by foreign objects. Fam Stumabo will present the updated solution at potato value chain trade show Interpom in Belgium from 29 November to 1 December 2026.

Boursin is moving beyond its core cheese range for the first time in the UK, launching a new collection of frozen and chilled products exclusively with Iceland and The Food Warehouse. The range, developed in partnership with Food Brands Now, brings Boursin's signature Garlic & Herb flavour into new meal and snacking occasions, spanning party food, potatoes and vegetables. Launching in stores from 6 October, the initial range comprises six frozen products: Boursin 8 Pack Garlic & Herb Vol Au Vents, Boursin 4 Pack Ham & Cheese Crowns, Boursin 8 Pack Cheese Bites, Boursin Mashed Potato Bake, Boursin Garlic & Herb Cauliflower Cheese and Boursin Garlic & Herb Potato Gratin. A further two products will join the range later in the year, with Boursin 6 Pack Hash Brown Cups scheduled for November and a Boursin Chilled Grazing Platter due to launch in December. The expansion represents a significant move for the cheese brand, taking its established flavour profile into categories beyond its traditional product offering and into formats designed for sharing, entertaining and everyday meals. The launch also comes ahead of the key Christmas trading period, positioning the range around demand for premium and convenient food for festive gatherings. Ollie Richmond, marketing manager for Boursin, said: “By bringing our iconic Garlic & Herb flavour to premium party food, potato and vegetable dishes, we're creating exciting new ways for shoppers to enjoy Boursin at some of life's most enjoyable moments, from festive gatherings to everyday meals.” Food Brands Now's sales & licensing director Oliver Gilding said the brand's existing consumer recognition provided a platform for expansion into new categories. “The flavour profile is already hugely loved and trusted by consumers, which gives us a fantastic platform for innovation,” he said. “We saw an opportunity to take everything shoppers love about Boursin and apply it to categories that perform exceptionally well during the festive season.” The launch gives Iceland shoppers a range of Boursin-branded options across the frozen aisle, from party food and sharing products through to potato and vegetable accompaniments. All frozen products will be available at £4.50 each, or two for £8, exclusively at Iceland and The Food Warehouse.

FrieslandCampina has formed an alliance with seven transport companies in the Netherlands and Germany to accelerate the shift towards lower-emission milk transport across the region. The dairy cooperative said the partnership will focus on replacing conventional trucks with vehicles powered by biomethane, or bio-CNG, as fleets are renewed. Around half of the transport fleet covered by the collaboration is expected to transition to bio-CNG in the coming years. The initiative will support milk transport operations in the Netherlands, Belgium and Germany, with the partners also working to expand refuelling and charging infrastructure. FrieslandCampina said improved infrastructure will be critical to increasing the use of renewable fuels and other low-emission vehicles throughout its logistics network. Mirco Shoemaker, director of Shoemaker Transporte, said: “Biomethane is currently one of the most practical and scalable solutions for substantially reducing CO₂ emissions from milk transport in the short term. At the same time, switching to biomethane requires significant investment in both vehicles and refuelling infrastructure.” Schoemaker added that collaboration between logistics operators and other players across the supply chain would be essential to scaling the technology. A key feature of the initiative is the use of the biomethane produced from manure through anaerobic digestion. The approach creates a link between dairy farming and transport by converting an agricultural residual stream into renewable fuel for milk collection vehicles. In Germany, FrieslandCampina member dairy farm Barver Landmilch in Lower Saxony is already operating such a system. The farm produces biomethane using its own manure digester and has on-site refuelling facilities, allowing milk trucks collecting from farms in the surrounding area to refuel with locally produced bio-CNG. Marcel Ebbelaar, Manager Milk Logistics & Transport at FrieslandCampina, said: “The strength of bio-CNG is that it creates a direct link between our member dairy farmers and our logistics operations. “In future, milk can be transported using fuel that is partly produced by our own member dairy farms. This enables us to reduce transport emissions while also making the value chain more circular.” The partnership highlights the growing focus among food and beverage companies on addressing emissions beyond manufacturing facilities, particularly in transport and distribution.

Health Tech Bio Actives (HTBA) has today (6 October 2026) announced its acquisition of Specnova, a US biotechnology company specialising in functional ingredient delivery technologies. The deal is HTBA’s first acquisition, marking a key milestone for both companies as they combine their complementary portfolios. HTBA, based in Barcelona, produces citrus flavonoids and active forms of vitamin B12 for the nutraceutical, pharmaceutical, F&B and animal nutrition sectors. Meanwhile, Specnova’s ingredient delivery solutions are designed to improve the bioavailability, performance and efficacy of plant compounds, vitamins, minerals, amino acids and peptides. Both companies will continue to operate independently under the deal, the financial terms of which were not disclosed. However, they will work collaboratively to enhance and develop their science-backed ingredient portfolios for food, beverages and supplements. HTBA will benefit from new opportunities in the US market, with Specnova’s expertise and delivery systems set to enable development of new formats and enhanced product performance. Headquartered in Virginia and founded in 2017, Specnova’s portfolio includes its LipoVantage platform, which uses liposomes to encapsulate active ingredients and support absorption during digestion. It also offers its NovaOSpheres technology, which offers controlled release through multi-layered ‘beadlets,’ allowing for flexibility when working with multiple actives. Specnova will gain access to HTBA’s global commercial network, allowing the company to reach new markets beyond North America. Alexandre Valls-Coma, CEO of HTBA, said: “Specnova is a natural fit, bringing technologies that complement our existing offering and provide a catalyst to accelerate future developments. Together, we can combine our strengths to unlock new opportunities for our customers, while allowing both businesses to build on what we do best.” Sebastian Balcome, founder and CEO of Specnova, commented: “Specnova was created to bring true innovation and effectiveness to raw materials in the natural products industry. We have reached a point where the right partner could help us take the business to the next level.” He added: “What stood out when we met HTBA was a shared commitment to science and to doing things properly from the outset. Our focus on technology, clinical research, intellectual property and customer service will not change. What changes is the scope of what we are able to offer, both to our existing customers in North America and to customers in markets where HTBA is already established.”

Viennetta is adding a festive twist to its frozen dessert range with the launch of a Limited-Edition Chocolate Yule Log. The new product combines smooth chocolate and vanilla ice cream with crisp chocolate layers, presented in a seasonal Yule Log-inspired format. With seven servings per 650ml pack, the dessert has been designed for sharing at festive gatherings. The launch comes as the ice cream desserts category recorded 8.5% growth during the latest festive period, while 39% of dessert shoppers said they were looking for more elevated options at Christmas, according to data cited by The Magnum Ice Cream Company. Sue Carruthers, marketing manager for desserts at The Magnum Ice Cream Company, said: “Christmas is an important occasion for the frozen desserts category, with shoppers looking for something a little more special to enjoy with family and friends. With the Limited-Edition Chocolate Yule Log Viennetta, we wanted to give the familiar Viennetta experience a seasonal update, while offering retailers something new for their festive frozen range.” The product is made without artificial colours or flavours and retains the recognisable Viennetta format while introducing a festive visual identity. The Limited-Edition Chocolate Yule Log Viennetta is available now at Tesco, with a wider retail rollout planned in the coming months.

Finn Klostermann is to step down as CEO of Danish Crown Beef at the end of the year, as the Danish meat group moves to a new organisational structure that will bring seven of its eight business units into a shared organisation. Klostermann, who has been with Danish Crown for almost 20 years and has led its beef division for the past 12, will remain in his role through the end of 2026. From the start of next year, the standalone position of CEO of Danish Crown Beef will cease to exist. The beef business will instead become part of a broader organisation overseen by a new global leadership team responsible for shared manufacturing, sales and product development. Danish Crown Beef will remain a separate legal entity, however, retaining its existing ownership structure, owner services and profit distribution model. Klostermann said: “I have enjoyed being part of Danish Crown for almost 20 years. But Danish Crown is now on the threshold of a fundamental organisational transformation, and therefore it feels natural for me to step down at this point.” During his tenure, Klostermann said the beef business had increased its focus on value-added processing and moved further up the value chain through investment in production, branding, business development and commercial execution. He also thanked Danish Crown's more than 3,000 cattle farmers for their support during his tenure. Danish Crown Group CEO Niels Ulrich Duedahl said: “Finn has been a driving force behind the development and strengthening of Danish Crown’s beef division, which has more than doubled in size under his leadership." He highlighted Klostermann's commercial expertise and ability to identify opportunities to increase the value generated from cattle supplied by Danish Crown's cooperative owners. His work with customers has also been a key part of his contribution, Duedahl said, pointing to Danish Crown's recently secured agreement with McDonald's as the latest example. The group now intends to use the scale and capabilities of its wider organisation to strengthen competitiveness, with greater emphasis on value-added processing, market focus, brands and cost efficiency. The Beef restructuring forms part of a wider organisational overhaul announced by Danish Crown in June. Under the new model, the currently independent business units Sokołów, Beef, Industry, Foods, KLS, UK and ESS-FOOD will be integrated into a shared organisation. The group had already begun consolidating its corporate functions as part of the transformation. The transition is expected to take place over the next six months. Danish Crown has approximately 3,700 cattle-owning cooperative members. Klostermann will continue to lead Danish Crown Beef until the end of the year, after which the new group structure will take effect.