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.

Lavazza has expanded into the refrigerated ready-to-drink (RTD) coffee category with the launch of a new dairy-based range developed in partnership with Müller. The new line combines Lavazza's coffee expertise with Müller’s chilled dairy capabilities and comprises four Italian-inspired beverages: Cappuccino, Latte Macchiato, Caramel Latte and Cappuccino Tiramisù. Each product is available in a 220ml chilled format and is designed to offer consumers a convenient, café-style coffee experience. The Cappuccino Tiramisù variant takes inspiration from the classic Italian dessert, while the wider range aims to balance indulgence with refreshment, targeting growing demand for premium chilled coffee options. The launch represents Lavazza's first move into the refrigerated RTD coffee segment, a category that continues to gain momentum as consumers seek convenient, on-the-go coffee beverages. The company said the range builds on its more than 130 years of coffee expertise while leveraging Müller's established manufacturing capabilities in chilled dairy. The products are currently available at Sainsbury's, with a wider rollout across additional UK retailers planned in the coming months. The launch follows introductions in Germany and Italy and forms part of a broader European expansion strategy. To support the launch, the new RTD range is being showcased at the Wimbledon Queue as part of Lavazza's long-standing partnership with The Championships. The move strengthens Lavazza's presence beyond traditional coffee formats and reflects continued innovation in the growing RTD coffee market, where premiumisation and convenience remain key drivers of consumer demand.

The Magnum Ice Cream Company (TMICC) has invested HUF 4 billion (approximately €10 million) to modernise its manufacturing facility in Veszprém, Hungary. The company said the upgrade marks a ‘major milestone’ for both the local community and TMICC’s global supply chain transformation. Located in western Hungary, an area TMICC described as a ‘strategically important European production hub,’ the site now features a brand-new production line following the modernisation. Producing 230 million ice cream units annually, it supplies the European and Hungarian markets with global ice cream brands including Magnum, Cornetto and Carte d’Or. In particular, the investment facilitates the local production of Magnum Bonbons, a premium, bite-sized format under the Magnum brand. The innovation was developed to meet growing demand for smaller portions, shareable indulgence and an alternative to other everyday snacking options. Producing new formats locally in Veszprém strengthens TMICC’s broader strategy to grow the ice cream category through innovation and new formats, while strengthening the company’s ability to adapt its portfolio to evolving consumer preferences across markets. Péter Konecsni, general manager East Europe and general manager Hungary at TMICC, said: “The ice cream category is increasingly shaped by innovation in formats and consumption occasions, making ice-cream a year-round snacking choice”. “Investments like this allow us to translate category defining ideas into scalable solutions that support long term growth across European markets. By strengthening our production capabilities, we ensure that innovation reaches consumers reliably and at the scale required by today’s dynamic retail and snacking landscape.” The Veszprém factory was originally established in 1955 and employs a workforce of more than 500 people. TMICC, headquartered in Amsterdam, the Netherlands, was formed through Unilever’s spin-off of its ice cream business. It generated €7.9 billion in revenue in 2025, and operates a network of 32 factories, 13 R&D centres and a fleet of three million freezer cabinets serving consumers in 80 markets globally.

Hormel Foods Corporation has agreed to sell its Brazilian operations, including the Ceratti brand, to Brazilian food manufacturer Zanchetta Alimentos as the US food company continues to streamline its international portfolio. The transaction, which remains subject to customary closing conditions and regulatory approval, is expected to be completed in the coming weeks. Hormel said operations in Brazil will continue as normal during the transition, with no immediate changes for employees, customers or business partners. The divestiture forms part of Hormel's broader strategy to simplify its business and concentrate international investment on markets offering stronger long-term growth prospects. Financial terms of the deal were not disclosed. The company said the sale is expected to have a minimal impact on its adjusted fiscal 2026 financial results, with additional details to be provided during its third-quarter fiscal 2026 earnings call. Ceratti has been a well-established player in Brazil's processed meat market, producing a range of deli meats, sausages and charcuterie products. The acquisition will strengthen Zanchetta Alimentos' position in the Brazilian food sector by expanding its branded meat portfolio. Headquartered in Austin, Minnesota, Hormel Foods generates more than $12 billion in annual revenue and owns a portfolio of globally recognised brands, including Planters, Skippy, Spam, Applegate, Jennie-O and Columbus. The sale marks another step in Hormel's ongoing portfolio optimisation efforts as major global food manufacturers continue to reshape their operations, focusing investment on core brands and higher-growth markets while divesting non-core assets.

Pimentae has expanded beyond tequila for the first time with the launch of a new Spicy Mezcal Margarita, marking the premium ready-to-drink cocktail brand's entry into the fast-growing mezcal category. Available in selected Waitrose and Co-op stores from 22 June, the new RTD has been developed in partnership with Mexican producer Ojo de Dios Mezcal and is designed to capitalise on growing consumer interest in premium agave spirits. The launch represents a significant milestone for the female-founded business, which has built its reputation around tequila-based cocktails since its launch in 2021. The new Spicy Mezcal Margarita blends smoky mezcal with fresh lime, agave and a subtle jalapeño heat, offering a more complex flavour profile than the brand's existing tequila range. Pimentae says the product is aimed at consumers seeking premium, bar-quality cocktails while introducing more drinkers to the distinctive character of mezcal. Co-founder Alice Parmiter said: "Tapping into mezcal is a natural next step for us and opens the door to a slightly different consumer and occasion. Where tequila is often bright, crisp and citrus-led, mezcal has a deeper, smokier and more complex profile that tends to appeal to those who might gravitate towards whisky or darker spirits. As consumers become more educated and curious about agave, mezcal has become a real point of discovery." Co-founder Wynter Karo added: "We never built Pimentae to simply repeat what already exists in the category. Mezcal gave us the opportunity to bring genuine newness into the RTD space." The launch reflects wider growth in the premium agave spirits sector, with mezcal increasingly attracting consumers looking to explore more artisanal and craft-led spirits. By partnering with Ojo de Dios Mezcal, Pimentae aims to reinforce its focus on authenticity and traditional Mexican production methods. Founded by friends Alice Parmiter and Wynter Karo, Pimentae has grown rapidly since launching four years ago and is now stocked in retailers including Waitrose, Ocado, Selfridges, John Lewis, Co-op and Sainsbury's. The brand has also expanded into the travel retail sector, with its cocktails available on tap and in takeaway formats at several UK airports. Pimentae's existing range includes Spicy Margarita, Tommy's Margarita, Cucumber Margarita and Grapefruit Margarita across canned, bottled and keg formats. The addition of the Spicy Mezcal Margarita broadens the company's portfolio beyond tequila for the first time and underlines its ambition to establish itself as a leading player in the premium agave-based RTD market.

IFF has announced the launch of Danisco Grindsted DuoGel, a stabiliser system designed to close the texture gap between plant-based and traditional gummies. Launching in Europe, the Middle East and Africa (EMEA), the solution is claimed to be the first of its kind in the region. It is developed specifically for low-pH, fruit-based gummies, engineered to address a key technical challenge in plant-based confectionery: recreating a juicy and satisfying bite comparable to traditional gummies with fruit juice or fruity flavour profiles. IFF noted that current gelatine-free formulations often produce a short, brittle bite or ‘overly dense,’ sticky chew. Through the combination of two hydrocolloids, pectin and carrageenan, Grindsted DuoGel is claimed to deliver an elastic and chewy texture that is difficult to achieve using a single ingredient. In studies conducted by IFF, gummies formulated with the new solution demonstrated improved melt resistance and reduced surface stickiness in warmer conditions, enabling reliable distribution in hot climates. The solution is halal-certified and supports vegan-friendly claims, allowing manufacturers greater flexibility in product positioning. Linda Friis, vice president of applications for EMEA at IFF, called it a “step change for plant-based confectionery”. She added: “It delivers consistent texture and allows easier implementation on existing production lines, giving manufacturers the confidence to innovate and scale quickly”.

Good Phats is expanding its premium cooking oils portfolio with the launch of four flavoured extra virgin olive oils, as the fast-growing brand continues its mission to redefine the cooking fats category. Launching nationwide via goodphats.com in July, the new range comprises Chilli, Lemon, Garlic and Basil finishing oils, each made using premium Italian extra virgin olive oil co-pressed with fresh ingredients to deliver a more authentic flavour profile. The 250ml bottles will retail at £9.99, with distribution to independent retailers through wholesalers set to follow in the coming months. Unlike many flavoured oils on the market, which add flavourings after production, Good Phats crushes whole lemons, chillies, garlic or basil alongside the olives during the pressing process. The company says this method produces a more intense and natural flavour while maintaining the quality of the base extra virgin olive oil. The range has been developed to help consumers easily elevate everyday meals, with each variety featuring serving suggestions on pack. The Chilli oil is designed for drizzling over pizza and eggs, while the Lemon variant is positioned for vegetables, salads and meat dishes. The Garlic oil is recommended for gentle cooking as well as finishing meats and vegetables, while the Basil oil is aimed at tomato dishes, salads and grilled meats. Founder Tom Redwood said: "Our goal is to redefine the oil aisle and put the right fats back at the heart of every kitchen." He added: "Our new range of flavoured finishing oils uses our hero extra virgin olive oil as the base, with fresh ingredients crushed together at the point of pressing, rather than being added afterwards. We never wanted to be just another olive oil brand, which is why we're excited to be bringing even more innovation to our range and the broader category." Founded by chef-turned-entrepreneur Tom Redwood, Good Phats launched at the end of 2024 with a range of premium cooking oils and fats designed to encourage healthier cooking without sacrificing flavour. The flavoured finishing oils join the company's existing portfolio of premium fats available in squeeze, spray, spoon and pour formats, reflecting continued innovation in a category increasingly focused on convenience, premium ingredients and culinary performance.

UK food and drink exports fell sharply in the first quarter of 2026, with the Food and Drink Federation (FDF) warning that domestic manufacturers are losing competitiveness in global markets amid rising production costs, trade barriers and the impact of US tariffs. According to the FDF's latest Trade Snapshot report, food and drink exports declined 4.8% year-on-year to £5.7 billion during Q1 2026. In volume terms, exports dropped 8.9% to 2.0 billion kilograms, the lowest first-quarter export volume recorded in the past decade, excluding the disruption seen during the Covid-19 pandemic. At the same time, imports continued to grow, rising 2.6% in value to £16.3 billion, further widening the UK's food and drink trade deficit. The downturn was led by weaker sales outside the European Union, with non-EU exports falling 11.5% compared with the same period last year. Exports to the United States were particularly hard hit, dropping 27.9% in value following the additional tariffs imposed by the US in April 2025. Meanwhile, imports of US food and drink products into the UK increased 11.5% to £419.5 million. As a result, the UK's food and drink trade surplus with the US has fallen by more than two-thirds, from £359 million in Q1 2025 to £110 million in the first quarter of 2026, the lowest level since Brexit. The FDF also warned that proposed UK tariff suspensions on selected imported food products, including chocolate, biscuits, jams and spreads, could further strengthen US exporters' position while UK manufacturers continue to face higher costs when exporting to America. The report also highlights weaker exports to markets where the UK has recently secured new trade agreements. Food and drink exports to members of the Comprehensive and Progressive Agreement for Trans-Pacific Partnership (CPTPP) declined 11.3%, while export volumes to India fell 16.6%, suggesting UK manufacturers have yet to fully benefit from recently negotiated trade deals. The FDF said greater government support is needed to help businesses, particularly SMEs, access overseas markets and maximise the opportunities created by new agreements. Alongside weaker export performance, manufacturers continue to face rising production costs. Non-EU imports increased 4.2% in value during the quarter, while imports from the EU rose 1.9%. The federation noted that the cost of importing ingredients and raw materials, including plastic packaging, is now almost 39% higher than in January 2020. Combined with elevated energy prices and increasing regulatory requirements, higher input costs continue to squeeze margins across the food manufacturing sector. Exports to the EU also remained under pressure, declining 6.9% in volume terms compared with Q1 2025 and continuing the downward trend seen since Brexit. The UK's two largest export destinations, Ireland and France, both recorded declines in value terms, down 6.3% and 5.8% respectively. The FDF welcomed the recently agreed Sanitary and Phytosanitary (SPS) agreement between the UK and EU, saying it has the potential to reduce border checks and certification requirements. However, the organisation stressed that businesses need clarity on implementation timelines to begin benefiting from reduced trade friction. Karen Betts, chief executive of the Food and Drink Federation, said: "The UK produces world-class food and drink, drawing on our heritage and our reputation for innovation, but we have to be able to remain competitive overseas against local products." Betts argued that high energy costs, increasing employment costs and regulatory burdens are placing UK manufacturers at a disadvantage compared with international competitors. She also criticised proposals to suspend tariffs on imported finished food products, warning they could further undermine domestic production. "Government should suspend tariffs on ingredients rather than manufactured products, to lower the cost of producing food here in the UK and to help businesses keep prices down for consumers," she said.

Molinos Río de la Plata has signed an agreement to acquire Bodega Etchart from Pernod Ricard Argentina, strengthening its position in the Argentine wine sector and expanding its growing portfolio of premium wineries. The transaction, which remains subject to customary regulatory approvals and closing conditions, will see Molinos add one of Argentina's most historic and recognised wineries to its Fincas & Bodegas platform. Founded in 1850 and located in Cafayate, Salta, at the heart of the Calchaquí Valleys, Bodega Etchart is widely regarded as the flagship winery of northern Argentina. The producer is known for its Etchart and Cafayate wine brands, which showcase the distinctive terroir of the Salta region. The acquisition adds to Molinos' existing wine business, which includes Nieto Senetiner, Cadus, Ruca Malen and its partnership in Viña Cobos. The company said the move aligns with its long-term strategy to build a portfolio of differentiated wineries and strengthen the international presence of Argentine wines. Agustín Llanos, CEO of Molinos Río de la Plata, said: "The incorporation of Bodega Etchart represents a new step in the development of our Fincas & Bodegas platform. We deeply believe in the potential of Argentine wine and in the construction of brands with identity, quality and international projection. We are excited to welcome Bodega Etchart to Molinos." The acquisition also reflects the continued diversification strategy of the Perez Companc Group, which owns Molinos Río de la Plata and operates across the consumer goods, agriculture and energy sectors. For Pernod Ricard, the divestment marks another step in its ongoing strategic shift away from still wines to focus on its core spirits and champagne portfolio. The French drinks group acquired Bodega Etchart in 1996, approximately 30 years before agreeing to sell the business. The sale follows a series of wine asset disposals by Pernod Ricard. In 2024, the company completed the sale of the majority of its global wine operations, leading to the formation of Vinarchy through the combination with Accolade Wines. More recently, Pernod Ricard exited California's wine industry with the sale of its Mumm California assets to Trinchero Family Wine & Spirits, followed by the divestment of Kenwood Vineyards. Financial terms were not disclosed.

Finsbury Food Group has expanded its licensed celebration cake portfolio with the launch of its first-ever Hello Kitty-themed celebration cake, developed in partnership with Sanrio and available exclusively in Tesco stores nationwide. The new product, marks the first time the UK bakery manufacturer has incorporated pink vanilla sponge into one of its licensed character cakes, reflecting growing consumer demand for visually distinctive celebration products. Designed to appeal to both children and nostalgic adult fans of the globally recognised character, the cake features pink-coloured vanilla sponge layered with jam and a smooth white filling. It is finished with piped frosting, colourful sprinkles and a Hello Kitty design, serving up to 16 people in a 0.89kg format. The launch forms part of Finsbury's strategy to strengthen its position in the licensed celebration cake category, which continues to perform strongly across UK retail. The company believes Hello Kitty's broad cross-generational appeal presents a significant opportunity to attract shoppers seeking themed products for birthdays, family gatherings and other special occasions. Andrew Scott, brand manager at Finsbury Food Group, said "We're always looking for ways to bring more creativity into the celebration cake category, and this launch felt like the perfect match. Hello Kitty is an iconic character, so we wanted to create a cake that was just as memorable as the brand itself. With its vibrant pink sponge, the cake is designed to stand out on shelf and add a little extra joy to celebrations. We're confident it'll be a big hit with Hello Kitty fans of all ages." The product adds another high-profile licensed brand to Finsbury Food Group's portfolio as retailers continue to invest in character-led bakery products that deliver standout shelf appeal and drive impulse purchases. The partnership with Sanrio also reflects the continued popularity of heritage entertainment brands within the UK grocery sector. Finsbury Food Group supplies bread, cakes, morning goods and bakery snacks to major retailers, foodservice operators and export markets across the UK and Europe.

Dutch food-tech company The Protein Brewery has today (29 June 2026) announced an €18 million extension of its Series B funding round, led by ABN AMRO Sustainable Impact Fund. The company – a producer of mycelium-based ingredients, headquartered in Breda, the Netherlands – expanded the round beyond its initial target thanks to ‘strong investor demand’. In September 2025, it successfully closed a €30 million Series B funding round, with the latest extension bringing its total funding raised to date to more than €70 million. Joined by existing investors Invest-NL, Novo Holdings, Madeli and the Brabant Development Agency, the round will support The Protein Brewery’s continued growth. Particularly, it will help increase production capacity of its flagship Fermotein ingredient and expand commercially across Europe. The funding news comes just a couple of weeks after The Protein Brewery celebrated a major milestone in the approval of Fermotein in the European Union: the first whole-food novel mycelium ingredient to be approved for sale on the market under the EU Novel Food Regulation. Fermotein is a ‘mycoprotein’ ingredient made from the fungus Rhizomucor pusillus, designed to deliver clean-label and vegan-friendly nutrition across a wide range of food and beverage applications. Fermotein © The Protein Brewery With its latest funding raise, The Protein Brewery aims to expand production capacity to more than 2,000 MT through scaling operations at its facility in Mijkenbroek. After summer 2026, the company will focus on driving sales into Europe with a primary focus on active nutrition, including ready-to-mix powders and bars, and other functional foods and beverages. Investment will also support the advancement of clinical and scientific research into the ‘longevity-promoting’ benefits of Fermotein, as well as pursuing further regulatory approvals in new markets including Canada, Australia, New Zealand and India. Thijs Bosch, CEO of The Protein Brewery, said: “Building a completely new ingredient category takes patience and investment in the right activities, at the right time. With this additional funding, we move from proving that whole-food mycelium is a desirable ingredient to delivering it at the scale that brands and manufacturers need.” Due to Fermotein’s nutritional profile – containing approximately 50% protein with all essential amino acids, and 30% dietary fibre – the company believes it is ideally positioned to meet demand for functional foods targeting longevity, gut health, metabolic health (including GLP-1 support) and muscle maintenance. The Protein Brewery has already sold out its 2026 capacity to customers in the US, and is working with initial customers in active nutrition in the EU and UK. Ugur Yuksel, investment manager at ABN AMRO Sustainable Impact Fund, commented: “The Protein Brewery has successfully translated strong scientific foundations into a robust industrial-scale production process and a growing commercial business, exactly the profile we look for in companies that can deliver measurable environmental impact at scale”.

The Coca-Cola Company has announced that Jennifer Mann will step down as executive vice president and president of its North America Operating Unit, effective 1 August, following nearly three decades with the beverage giant. John Murphy, the company's president and chief financial officer, will assume responsibility for the North America Operating Unit on an interim basis while Coca-Cola conducts a search for a permanent successor. Mann will remain with the company as a senior advisor through April 2027 to support a smooth leadership transition. Mann has led Coca-Cola's largest operating unit since January 2023, overseeing a period of strong revenue and profit growth as the company continued to expand its position as a total beverage business. Henrique Braun, CEO of The Coca-Cola Company, said: "I am grateful to Jennifer for her tremendous contributions to The Coca-Cola Company as an operator and leader. Her people-first legacy remains in the many high-performing teams she's led across the Coca-Cola business." During her 29-year career at Coca-Cola, Mann held a series of senior leadership positions across operations, strategy and people management. Before taking charge of the North America business, she served as president of global ventures, where she oversaw brands including Costa Coffee and the company's investment in Monster Beverage. She also served as senior vice president and chief people officer, chief of staff to former CEO James Quincey, and vice president and general manager of Coca-Cola Freestyle, where she helped drive the global expansion of the self-serve beverage platform. Mann joined Coca-Cola in 1997 in the national customer support division and has since held leadership roles spanning customer operations, foodservice strategy and marketing. In addition to her executive responsibilities, Mann serves on the boards of several organisations, including Verizon Communications, the American Beverage Association, Boys & Girls Clubs of America, Coca-Cola FEMSA, Fairlife, Morehouse College and Ronald McDonald House Charities. The leadership change comes as Coca-Cola continues to build on its strategy as a total beverage company, with a portfolio spanning carbonated soft drinks, water, sports drinks, coffee, tea, juice and dairy beverages sold in more than 200 countries and territories. The company said it will announce a permanent successor for the North America Operating Unit at a later date.