Rxbar has expanded its high-protein snack range with the launch of high-protein chocolate chip peanut butter, a new plant-based protein bar containing 19g of protein and made with six ingredients. The new flavour joins the brand's existing high-protein portfolio, which includes strawberry peanut butter and vanilla peanut butter variants. According to the company, the product is designed to meet rising consumer demand for protein-rich snacks made with recognisable ingredients, particularly among younger consumers seeking both nutritional benefits and greater ingredient transparency. Made with peanut butter, chocolate, agave nectar and pea protein, the bar delivers 19g of plant-based protein and contains no artificial ingredients. Leslie Serro, vice president of marketing at Rxbar, part of Mars Snacking, said: “High-protein is no longer a niche need – it’s an everyday expectation. And consumers are looking for products that deliver on taste and simplicity at the same time." Rxbar said the new flavour combines roasted peanut butter with chocolate chunks and vanilla notes, alongside a soft, chewy texture and sweetness from agave nectar. The launch forms part of the brand's ongoing strategy to offer high-protein products with simplified ingredient lists, differentiating itself from products that rely on more complex formulations. The new flavour will begin rolling out at select retailers from June.

Hangyo Ice Creams has inaugurated a new state-of-the-art manufacturing facility in Tirupati, Andhra Pradesh, India, marking a significant milestone in the company’s expansion strategy. The new plant has a production capacity of 100,000 litres per day and represents a major investment in advanced manufacturing, supply chain efficiency and sustainable operations. The facility is expected to enhance Hangyo’s ability to meet rising consumer demand across existing and emerging markets while supporting the company’s long-term growth ambitions. The inauguration ceremony was attended by the region’s minister for industries, commerce and food processing, TG Bharath, along with several senior government officials, legislators, industry leaders, investors, banking partners and members of Hangyo’s leadership team. Speaking at the event, TG Bharath said: “The inauguration of this world-class manufacturing facility is a significant milestone for Andhra Pradesh’s industrial and food processing sectors. Investments of this scale create employment, encourage economic activity and strengthen the state’s manufacturing ecosystem.” The facility has been developed using advanced manufacturing technologies and global production standards. According to the company, the plant incorporates automated production systems, modern cold chain infrastructure, stringent food safety and quality control processes, and energy-efficient operational practices designed to support future scalability. The facility is expected to play a critical role in improving product availability and strengthening the Hangyo’s distribution network. Founded in 1997 by the Pai brothers in Mangaluru, Karnataka, Hangyo Ice Creams has evolved from a regional player into one of India’s leading ice cream brands. Offering a wide portfolio of ice cream and frozen desserts, operating through a network spanning multiple states.

PepsiCo has partnered with autonomous truck company Gatik to bring driverless freight into its North America F&B supply chain, marking the largest commercial autonomous freight deployment to date. The partnership aims to strengthen PepsiCo’s supply chain network through improved delivery consistency, added capacity and enhanced customer service across a complex, high-volume operation. Gatik is already operating its AI-powered driverless trucks for PepsiCo across Texas, Arizona and Arkansas. It focuses on PepsiCo’s high-frequency, time-sensitive regional transport networks, where products are transported daily from sites to site. The trucks are designed for end-to-end deliveries across highways and surface streets, with route orchestration capabilities built for complex regional logistics networks that span hundreds of pick-up and drop-off locations. These capabilities enable PepsiCo to modify its route plans in response to daily operational needs, including adding or removing stops, and adapting to shifts in demand and activity levels across distribution centres. In turn, this reduces variability, improves on-time performance and adds capacity without requiring major operational changes. Jim Farrell, senior vice president of supply chain at PepsiCo, said: “Serving our vast network of customers requires a supply chain that is safe, reliable and built for the future”. “Gatik is already operating inside our networks and brings the autonomous freight technology, commercial experience and scale we need to strengthen service, add capacity and move products more consistently for our customers.” Guatam Narang, CEO and co-founder of Gatik, added: “Autonomous trucking has reached commercial scale when it operates inside one of the most demanding supply chains on the planet”. “Our autonomous trucks are already moving products every day across Texas, Arizona and Arkansas, and this partnership is proof that Gatik is becoming central to how the world’s largest companies move goods.”

Tyson Foods has announced another executive leadership change, appointing Wes Morris as chief operating officer (COO), weeks after naming Jeff Schomburger as its next president and chief executive officer. Wes Morris Morris will take up the COO position on 15 June, succeeding Devin Cole, who is retiring from the company. He will oversee the company's chicken, beef, pork, prepared foods and international businesses. Morris previously spent nearly two decades at Tyson Foods, holding a range of leadership positions between 1999 and 2017 – where he previously served as president of the company's prepared foods and poultry divisions – before joining Simmons Foods as executive vice president and chief financial officer from 2018 to 2020. Schomburger said: “Wes Morris has a proven track record of executing against operational priorities across key segments of the business. His deep understanding of our operations, combined with our shared focus on serving customers and consumers, will help position the company for long-term growth and continued success.” Morris added: "I'm excited to return at this pivotal moment. We have a strong foundation in place, and I'm committed to operational discipline as the company continues to advance its strategic priorities and execute its growth plan.”

Biodiversity and ethical sourcing, sustainability impacts and food ingredients will be featured at the Sustainable Foods Summit. The 17th European edition will be hosted in Amsterdam on 18-19 June 2026. Organised by Ecovia Intelligence, the summit comprises four distinct sessions over a two-day programme. As in previous editions, the event will bring together thought leaders, industry innovators and leading organisations involved in sustainability in the food industry. Some of the key highlights include: Thought leadership keynotes Award-winning documentary maker John D Liu will open the summit with a keynote on the paradigm shift required for sustainability. Described as one of the world’s foremost ecological filmmakers, he will share insights into sustainable agriculture and ecosystem restoration. Mike Barry, co-founder of Planeatery Alliance, will deliver the second keynote. He will discuss the growing popularity of regenerative agriculture and explain how it is improving soil fertility and encouraging biodiversity. He will also examine how regenerative agriculture could help tackle some of the major sustainability challenges facing the food industry. Sustainability impacts This session will discuss the various ways food companies can address their sustainability impacts, with an emphasis on environmental issues. Johan Oost from Water Footprint Implementation will provide insights into water footprints, including the different types and how they can be measured. A leading food company will share its experiences in reducing Scope 3 emissions as part of its decarbonisation programme. Anne-To Vervelde from Wageningen University will provide an update on environmental impact labelling schemes. The first panel will discuss the difficulties involved in prioritising environmental impacts. Panelists will include representatives from Unilever, ETG, and Asahi Group Holdings. The second panel will focus on the economic dimension of sustainability. What does the economic pillar mean in terms of sustainability? How can operators create greater economic value through their food products? Panelists will include representatives from Sodexo, Quorn Foods, B Lab and the World Benchmarking Alliance. Biodiversity and ethical sourcing At the last UN Biodiversity Conference (COP16), a global framework was established to halt and reverse biodiversity loss, including a commitment to protect 30% of land and water by 2030. The summit will explore how the food industry can support these goals through ethical sourcing and nature-positive approaches. As biodiversity rises on the sustainability agenda, Rik Kutsch Lojenga, executive director of the Union for Ethical BioTrade, will discuss business and consumer trends relating to biodiversity. David Hadley from Preferred by Nature will provide an update on biodiversity-related regulations, including the EU Nature Restoration Law, EU Deforestation Regulation, Sustainable Use of Pesticides Regulation and Corporate Sustainability Reporting Directive. Lea Riffard, corporate sustainability manager at Ecotone, will share the company’s experience in marketing biodiversity-friendly products. Ecotone, one of Europe’s leading organic food companies, has focused on “food for biodiversity” since 2020. Its brand portfolio includes Allos, Alter Eco, Bonneterre, Clipper, Danival, Isola Bio, Kallø, Tartex and Zonnatura. Measuring impact remains one of the major challenges associated with biodiversity. A dedicated panel will examine approaches to quantifying how human activities affect ecosystems, species and habitats. Panelists will include representatives from Proforest, WBCSD, Naturland and Royal Canin (Mars). Food ingredients New and emerging food ingredients with sustainability benefits will be covered in this session. Hille van der Kaa, CEO and founder of Vegan Cowboys, will explain how the Belgian start-up is producing vegan casein using precision fermentation. Details will be provided on the technology used to create dairy-identical casein proteins. The Belgian retailer Colruyt Group will share its experiences in the sustainable sourcing of ingredients. Emese van Maanen from ProTerra Foundation will discuss deforestation-free supply chains for agricultural commodities, while Anneke Voss from ISCC will provide details of certification schemes for regenerative, deforestation-free and decarbonised agriculture. Since Covid-19, food ingredient supply chains have been affected by geopolitical conflict, climate change, tariffs and regulations. Conflict in the Middle East is now affecting fertiliser supplies. Tristan Fletcher, CEO and co-founder of ChAI, will discuss the role of AI in assessing and mitigating supply chain risks. A panel will examine the sustainable supply of raw materials: how are recent events affecting ingredient supply chains, and how are companies adapting their purchasing patterns? Marketing Helen Breewood from Good Food Institute Europe will present the latest data and trends in the European plant-based food market. Growth projections for leading product categories will also be shared. Heather Terry, CEO of GoodSAM Foods, will discuss her experiences in marketing products derived from regenerative agriculture. Her company works with smallholders to establish regenerative agriculture projects for fruits, coffee and cocoa. David Sack from AKA Foods will discuss the role of AI in developing and marketing sustainable food products. Esme Brewin from Globescan will provide insights into consumer attitudes towards sustainability issues. The final panel will focus on consumer behaviour. As consumers become more price-sensitive in the current economic climate, how can they be encouraged to make greener choices? How can they be nudged towards purchasing sustainable food products? Panelists will include representatives from Whole Foods Market, Dr. Oetker and Cupffee. About the Sustainable Foods Summit Since 2009, the Sustainable Foods Summit has been covering major developments in sustainability and eco-labels in the food industry. The executive summit now takes place in the major geographic regions of the world: North and Latin America, Europe and the Asia-Pacific. The 17th European edition of the Sustainable Foods Summit will take place at the Mövenpick Hotel Amsterdam City Centre on 18-19 June. More information is available here.

St Pierre has expanded its premium continental bakery portfolio with the launch of All Butter Croissant Rolls, available exclusively in Tesco stores across the UK. The launch forms part of the brand's broader strategy to strengthen its presence in the growing bakery occasions segment, as consumers increasingly seek elevated breakfast, brunch and lunch options that combine indulgence with convenience. Designed to offer a modern take on traditional continental bakery, the new product combines the buttery, flaky characteristics of a croissant with the practicality and versatility of a bread roll format. The company said the innovation responds to changing consumer habits, with shoppers moving away from traditional sliced bread in favour of premium bakery alternatives that bring café-style experiences into the home. Available in a two-pack format with an RRP of £2.30, the All Butter Croissant Rolls are positioned to appeal to smaller households while encouraging shoppers to trade up from standard bakery staples. The product can be served warmed, filled or topped, making it suitable for a variety of sweet and savoury meal occasions. According to consumer research cited by St Pierre, the launch achieved 75% overall appeal, while 79% of respondents rated the product highly for uniqueness and difference. The same proportion believed the innovation aligned well with the St Pierre brand, indicating strong potential to attract shoppers and drive value growth within the bakery category. Gill Riley, global VP marketing at St Pierre Groupe, said: "Bakery occasions is the segment driving growth in bakery, offering more opportunity for St Pierre and our retail partners to bring new shoppers into the category, as they look for products that make everyday meals feel that little bit more special." Riley added that innovation remains central to the brand's growth strategy within the premium bakery sector. "St Pierre All Butter Croissant Rolls are a perfect example of how we are bringing innovation to the fixture. They combine the indulgence and quality associated with continental bakery with the convenience and versatility shoppers are looking for. The format is new, exciting and easy to use, giving consumers a simple way to elevate meals at home," she said. The introduction of All Butter Croissant Rolls follows the launch of St Pierre's Croissant Loaf earlier this year and supports the company's wider focus on breakfast, brunch and lunch occasions throughout 2026. As premiumisation continues to shape consumer purchasing decisions in bakery, manufacturers are increasingly exploring hybrid formats that combine indulgent eating experiences with everyday convenience. St Pierre's latest launch reflects this trend, offering retailers an opportunity to drive incremental sales through differentiated products that encourage shoppers to trade up. St Pierre All Butter Croissant Rolls are available now exclusively in Tesco stores nationwide.

Food and drink manufacturers have reduced the salt, sugar and calorie contribution of branded products sold in the UK grocery market by almost a fifth over the past five years, according to new research published by the Food and Drink Federation (FDF). The findings, released in the trade body's latest Shaping a Healthier Future report, show that products made by FDF member companies now contribute 18% less salt, 19% less sugar and 17% fewer calories to the British grocery market compared with 2021. The data also indicates that the overall nutritional profile of branded food and drink products has improved significantly. According to the Government's Nutrient Profiling Model (NPM), the average score of FDF member products improved by 13% between 2021 and 2025, falling from 3.8 to 3.3. Under the model, lower scores indicate healthier products, while foods scoring above four are classified as "less healthy." The FDF said the improvements reflect decades of investment in product reformulation and healthier product development, with manufacturers allocating an estimated £167 million to £200 million of research and development spending to healthier innovation in 2024 alone. The report highlights several recent reformulation projects across major food manufacturers. Breakfast cereal manufacturer Kellogg's has reduced total sugar in its All-Bran range by 17% since 2024, while maintaining the product's fibre content and vitamin fortification. Meanwhile, Danone UK & Ireland completed a three-year reformulation programme that reduced sugar across its Core and Triple Action Actimel ranges by 9%, bringing all Actimel products below 10g of sugar per 100g. Premier Foods also introduced its Mr Kipling Delicious & Light range following three years of product development. The range, which includes apple pies, angel slices and chocolate slices, contains 30% less sugar, reduced fat and salt levels, and significantly higher fibre content compared with traditional cake products. The industry body argues that such innovations demonstrate how incremental product improvements can help consumers make healthier choices without requiring significant changes in shopping habits. Supporting that argument, research from innovation foundation Nesta has suggested that widespread switching to healthier alternatives could significantly reduce obesity rates over time. However, alongside celebrating the progress, the FDF has raised concerns over proposed government changes to the Nutrient Profiling Model. The organisation warns that revisions currently under consideration could result in products such as high-fibre breakfast cereals, fruit yoghurts and some reformulated convenience foods being reclassified as "less healthy," potentially subjecting them to tighter advertising restrictions. The federation argues that such changes could undermine incentives for companies to invest in reformulation and healthier product innovation, while also limiting consumer awareness of healthier alternatives. Kate Halliwell, chief scientific officer at the Food and Drink Federation, said: "Food and drink manufacturers are committed to supporting consumers to make healthier choices, which will help improve diets. They've invested hundreds of millions of pounds over many years in changing products that shoppers know and love to make them healthier as well as appealing to shoppers. And this latest data shows that tremendous positive progress continues to be made." The FDF is instead calling on the government to accelerate plans for mandatory reporting of healthier food sales across the food sector, a proposal ministers have committed to introducing before the end of the current Parliamentary term. Under the proposed reporting framework, food businesses would be required to publish standardised data on the health profile of their sales, creating what the industry body describes as a transparent mechanism for tracking progress and encouraging further investment in healthier products. The federation is also advocating for the scheme to be extended beyond manufacturing to include hospitality operators, creating a consistent approach across the wider food industry. The debate comes as policymakers continue to explore strategies for tackling obesity and diet-related health issues, while manufacturers seek regulatory certainty to support long-term investment in reformulation and product innovation. For the UK's food and beverage sector, the outcome could influence not only future product development priorities but also the pace at which healthier alternatives reach supermarket shelves.

Actus Nutrition, a leading North American speciality ingredient manufacturer backed by Butterfly Equity, and dairy cooperative Darigold have finalised a strategic partnership aimed at expanding production of milk proteins and other speciality dairy ingredients. The partnership encompasses two facilities in the Pacific Northwest and Mountain West regions, combining Darigold's milk supply and processing capabilities with Actus Nutrition's expertise in value-added dairy ingredients. Under the agreement, Actus Nutrition will assume ownership of Darigold's Jerome, Idaho, facility, where it will continue manufacturing non-fat dry milk while investing in new capabilities to produce high-value milk protein ingredients. The site will become Actus' second operation in Jerome and will continue sourcing milk from members of the Northwest Dairy Association cooperative. Meanwhile, at Darigold's Sunnyside, Washington, facility, the cooperative will manufacture sweet whey powder and other premium whey ingredients exclusively for Actus under a long-term supply agreement. The move comes as demand for whey proteins continues to accelerate, fuelled by consumer interest in sports nutrition, healthy ageing products, and high-protein food and beverage innovations. David Lenzmeier, chief executive officer of Actus Nutrition, said: "We continue to see strong global demand for high-quality dairy proteins, and this partnership accelerates our ability to meet that demand." The agreement reflects broader trends shaping the dairy ingredients sector, as manufacturers seek to expand capacity for speciality proteins used in functional foods, beverages, nutritional supplements, and clinical nutrition applications. Lenzmeier added: "The reliability of Darigold's manufacturing operations and the quality of its member-owners' milk make Darigold an excellent partner as we position ourselves to grow with our customers. Together, we are creating a more connected and efficient supply chain that supports innovation and delivers greater value to customers and farmer-owners alike." The agreement reflects broader trends shaping the dairy ingredients sector, as manufacturers seek to expand capacity for speciality proteins used in functional foods, beverages, nutritional supplements and clinical nutrition applications. Actus Nutrition has established itself as a major player in the speciality dairy ingredients market, producing whey and milk proteins for leading food and beverage brands. Its portfolio includes PRObev clear whey protein, CasPRO US-made casein and caseinate, as well as speciality ingredients such as lactoferrin, alpha-lactalbumin and milk fat globule membrane (MFGM). For Darigold, the partnership enables the cooperative to participate in the higher-value speciality ingredients segment while maintaining focus on its core dairy processing operations. Amy Humphreys, chief executive officer of Darigold, said: "Our partnership with Actus Nutrition allows Darigold to maintain focus on our core business of processing our members' milk and serving our customers here in the Pacific Northwest and around the world, while participating in the growing market for speciality protein ingredients." The transition associated with the partnership is expected to be completed by mid-June. Financial terms of the agreements were not disclosed. Founded in 1945, Actus Nutrition manufactures nutritional ingredients for health and wellness products and serves as a co-manufacturer for numerous consumer brands. The company also supplies ingredients to the livestock feed and pet nutrition sectors. Actus is a portfolio company of Butterfly Equity, a Los Angeles-based private equity firm focused exclusively on investments across the food industry value chain. Since its founding in 2016, Butterfly has built a portfolio of food businesses spanning consumer brands, foodservice, and ingredient manufacturing. Darigold is among the largest dairy cooperatives in the United States, processing milk from hundreds of Pacific Northwest family farms into consumer dairy products and ingredient solutions, including butter, cheese, milk proteins, and whey proteins.

Hotel Chocolat is entering the premium iced beverage space with the launch of Coconut Macaroon, its first limited-edition drinking chocolate specifically developed to be served iced. Available now, the new product reflects the growing convergence between café culture, indulgent flavour profiles and consumer demand for caffeine alternatives. The launch builds on the success of the brand's Coconut White drinking chocolate, which became a permanent addition to Hotel Chocolat's portfolio following strong consumer demand. The move also capitalises on the continuing popularity of coconut flavours within food and beverage innovation. Hotel Chocolat said it identified an opportunity to extend the appeal of bakery-inspired taste experiences into the chilled drinks category, tapping into the emerging "patisserie chocolate" trend. According to a consumer survey conducted by the brand in May 2026, 48% of Hotel Chocolat customers said they would choose a premium iced drinking chocolate over a traditional iced coffee during the summer months. The findings suggest a growing appetite for cacao-based beverages that offer indulgence without relying on high caffeine content. Yiotis Panagiotou, speciality cocoa chocolatier at Hotel Chocolat, said: "Following the success of our Coconut White hot drinking chocolate, we wanted to translate the popular profile into an iced experience to be enjoyed in summer. By combining the 'patisserie' trend with high-performance ingredients like coconut milk, we've created a product that responds to consumers' desire for innovation. It's about taking that bakery-favourite profile and making it a café-quality serve." The launch highlights broader shifts within the beverages sector, where premiumisation and experiential consumption continue to drive innovation. As brands seek differentiation in an increasingly crowded iced drinks market, chocolate-based offerings present an opportunity to expand beyond traditional coffee-led occasions. Coconut Macaroon will retail at £14.95 for a box of 10 sachets and will be available through Hotel Chocolat stores, the brand's e-commerce platform and Hotel Chocolat cafés. Founded in 2004, Hotel Chocolat operates across the chocolate value chain, from cacao cultivation in Saint Lucia to manufacturing in the UK, with a focus on ethical sourcing and premium product development.

US-based food brand Good Foods has expanded its dairy dip portfolio with the launch of three new products. The new additions include Spicy Tzatziki, Avocado Green Goddess and Garden Party Spinach Veggie Dip. According to the company, all three products are made with real ingredients and contain no artificial preservatives. The Spicy Tzatziki dip combines Greek yogurt, cucumber, jalapeño and serrano peppers, offering a spicy take on the traditional Mediterranean dip. Meanwhile, the Avocado Green Goddess variety blends avocado with lemon and herbs including basil, dill, parsley, shallot and green onion. The product is available in both 8oz and 24oz formats. The Garden Party Spinach Veggie Dip contains 50% vegetables, including spinach, red bell pepper, carrots and cauliflower, and is positioned as a vegetable-forward option with a creamy texture and herb and garlic flavour profile. Shannon Maher, chief growth officer at Good Foods, said: "At Good Foods, our goal is to create food that brings people together, sparks joy and never compromises on quality. These new dairy dips bring that vision to life with fresh ingredients, delicious flavours and versatility – enjoy them on their own or in pairings or recipes." The new dairy dips are now rolling out at retailers across the US, including Fresh Thyme, Giant Eagle, Sprouts Farmers Market and selected Target and Costco stores.

Finnish dairy and food company Valio has announced that CEO Annikka Hurme will retire at the end of 2026 after more than three decades with the company. Annikka Hurme The company's board of directors has appointed Matti Lehmus as Valio's next CEO, effective 1 January 2027. Hurme will remain in her current role until the end of the year to support the transition. Hurme joined Valio in 1989 and has held a range of leadership positions during her tenure. She has served as CEO since 2014, overseeing a period of strategic transformation and growth. According to board chair Vesa Kaunisto, Hurme played a key role in strengthening Valio's profitability and expanding its international presence. During her leadership, the company diversified beyond its traditional dairy operations, growing its plant-based portfolio, entering the biogas sector and expanding into wholesale activities. "Matti Lehmus is an experienced leader with a strong track record of developing and growing businesses both in Finland and internationally," Kaunisto commented. He added that Lehmus' experience leading global growth projects aligned with Valio's strategy, which focuses on international expansion, strengthening growth brands and accelerating new business development. Lehmus joins Valio following a long career at Finnish oil refining firm Neste, where he held several senior leadership positions, including president and CEO between 2022 and 2024. He also currently serves on the board of Kemira. Commenting on his appointment, Lehmus said: “It is a great opportunity to lead Valio, which has a unique role in the Finnish food industry. Valio has a strong foundation: skilled employees, respected brands and the ability to develop new products." "I look forward to working with Valio employees to create long-term growth and strengthen competitiveness in a changing operating environment, as well as to the opportunity to apply my experience in a new industry." Hurme added: “It has been a great honour to be part of this continuum in the service of the iconic Valio. The company has always evolved with the times and led the way for the entire industry. I am pleased to pass the baton to my successor at the turn of the year and look forward to following the next chapter of Valio’s success story."

SunOpta has announced the opening of a newly expanded production line for ‘better-for-you’ fruit snacks at its facility in Omak, Washington, US. The expansion represents an investment of over $25 million and is expected to increase fruit snack production capacity by 25%. Consumers are increasingly seeking natural snack options made with real fruit and no artificial colours, with significant regulatory developments in the US targeting synthetic food ingredients in recent years. SunOpta aims to meet that demand with its fruit snacks, which use an apple base and juice concentrates from other fruits such as strawberries, blueberries, lemon and pomegranate to achieve the desired flavour and colour without artificial additives. Its snacks are produced in a range of formats including ‘bits, twists, sandwiches and strips,’ with the company focusing on continued innovation across flavours, textures and shapes. The company’s R&D team crafts products with as few as five real fruit ingredients, no high-fructose corn syrup and none of the ‘top nine’ common allergens. Options range from classic berry flavours to tropical and seasonal varieties. SunOpta operates seven manufacturing plants in six markets, with fruit snacks production on both North American coasts. The company employs more than 260 people at its facility in Omak, which produces the fruit snacks for sale across the retail club, foodservice and e-commerce channels. Brian Kocher, CEO of SunOpta, said: “Demand for better for you fruit snacks continues to accelerate, and this expansion positions us to meet that momentum head on”. “By investing in our existing footprint and capabilities, we’re strengthening our ability to support customers with the scale, flexibility and reliability they need today and well into the future. Our fruit snacks platform reflects what SunOpta does best: combining innovation, quality and operational excellence at scale.” SunOpta, which also offers beverages and broths within its portfolio, was recently acquired by Refresco in a deal worth around $1 billion. Top image: © SunOpta