Nomad Foods has announced a £2.2 million investment in a new potato waffle production line at its Lowerstoft facility, strengthening capacity at one of the UK’s longest-standing frozen food manufacturing sites. The investment, unveiled on 2 June, forms part of the company’s wider long-term productivity programme aimed at improving efficiency, competitiveness and scale across its European manufacturing network. The new production will increase waffle output at the site to around 18,250 tonnes annually, equivalent to nearly 45 million potato waffles per year, as consumer demand for frozen convenience foods continues to rise. Nomad Foods, owner of brands including Birds Eye, Findus, Iglo, Ledo and Frikom, said the expansion underlines its commitment to UK food manufacturing and supply chain resilience at a time of mounting pressure on global food systems. Eduardo Bachiega, chief supply officer at Nomad Foods, said: “By increasing our production capacity, we’re directly responding to consumer demand for household favourites, such as potato waffles, that are already being manufactured 24/7 at the factory.” The latest investment follows a recent £12 million spend on chicken processing operations at the Lowestoft factory and accompanies plans for an on-site wind turbine designed to help stabilise long-term renewable energy costs. Bachiega continued: "At a time of increasing pressure on global food systems, as well as ongoing cost of living challenges for consumers, we continue to invest in our operations, ensuring key frozen food categories such as fish, vegetables, chicken and potatoes remain an accessible food choice for families across the UK and Europe.” Located at England’s most easterly point, the Lowestoft site has been operational since 1949 and remains one of the area’s largest private sector employers. The 25-acre facility produces Birds Eye potato waffles, chicken dippers, peas and coated fish products, with around 15% of output exported to other European markets.

Mondelēz International's Clif Builders brand has expanded its protein bar range with the launch of a new White Fudge Oreo-flavoured variety, aimed at consumers seeking post-workout recovery products with an indulgent taste profile. Inspired by the White Fudge Oreo sandwich cookie, the new bar features a crunchy texture, a white fudge coating and a dark cocoa drizzle. Each bar contains 20g of plant-based protein, alongside carbohydrates designed to support recovery after exercise and training. Saurabh Kaushik, head of Clif & Builders innovation at Mondelēz International, said: “Following the strong success of our Builders Oreo-flavoured launch in 2025, we're expanding the partnership platform in 2026 with a new White Fudge Oreo-flavoured protein bar." "This innovation continues to deliver what fans expect from Builders: high-quality ingredients, delicious taste and high protein to help support post-workout recovery.” The new product joins the Builders portfolio, which includes flavours such as Chocolatey Peanut Butter, as well as the brand's reduced-sugar crispy protein bar range, available in varieties including Almond Salted Caramel. According to the company, the bars are gluten-free, contain no artificial sweeteners and are individually wrapped for on-the-go consumption. The White Fudge Oreo-flavoured Builders protein bar is now available through Amazon and selected US retailers, including Albertsons, Meijer and Hy-Vee, with a suggested retail price of $1.99-$2.29 per bar.

The Coca-Cola Company has announced plans to explore a potential public listing of Hindustan Coca-Cola Holdings (HCCH), the parent company of its largest bottling operation in India, in 2027. Initial preparations are underway for a possible listing on the Bombay Stock Exchange and the National Stock Exchange of India, subject to market conditions, regulatory approvals and other requirements. The company is also considering selling a portion of its shareholding in HCCH as part of the process. The move follows a transaction completed in July 2025, when the Jubilant Bhartia Group acquired a 40% stake in HCCH. Coca-Cola said a public listing would mark the completion of the bottler's refranchising process and strengthen its position to capture growth opportunities in the Indian market. Sanket Ray, president of India and Southwest Asia and emerging large markets lead at Coca-Cola, described the proposed listing as an important step for the business. He said: “Under the leadership of our trusted partners in Jubilant Bhartia Group, following the listing the bottler will be well placed to continue to pursue growth. The Coca-Cola Company will stay invested in this important bottler and focus on growing our portfolio of global and local brands in India.” Jubilant Bhartia Group chairman and co-chairman Shyam Bhartia and Hari Bhartia said the public listing would help create value for shareholders while strengthening the partnership with Coca-Cola. HCCH and its operating subsidiary, Hindustan Coca-Cola Beverages (HCCB), were established in 1997. As of 31 March, the business operated a network of more than 2,000 distributors, serving over 1.7 million customers with a workforce of approximately 5,000 employees. HCCB runs 14 bottling plants across ten Indian states and works with eight co-packers. The company manufactures, packages, distributes and sells a range of sparkling and still beverages, including Coca-Cola, Thums Up, Sprite, Fanta, Limca, Maaza and Minute Maid. It is currently the market leader in non-alcoholic ready-to-drink beverages within its operating territory.

Steinar Knutsen, product developer at MOCCO Mocco's Jeasy brand received the accolade of Best News/Start-up Business 2025 and was recognised as a finalist for Technology Innovation at the esteemed World Beverage Innovation Awards. In this piece, Steinar Knutsen, a product developer at MOCCO, shares further insights. Can you tell us a little about your winning entry — what makes it unique or innovative? Mocco has developed FermTech, a new fermentation platform that makes it possible to produce professional fermented beverages at home, both non-alcoholic and alcoholic, with industrial precision on a small scale. The method is patented and protected by a global PCT. What makes our method unique is that we have achieved what the industry so far has not been able to do, despite extensive research: combining long shelf life (12-15 months at room temperature) with fresh and active bacteria. The method can be used to create several categories of products: Jeasy – alcoholic beverages such as cocktails, beer, cider and wine KePro – health products such as kombucha, water kefir and algae drinks VitalFerm – functional sports drinks with fresh lactic acid bacteria This opens the door to an entirely new generation of naturally fermented products with high-quality, stability and sustainability, without the need for a cold chain. How has winning a FoodBev Award impacted your brand, team, or project since the announcement? Winning the World Beverage Innovation Award 2025 as Start-up of the Year has given us valuable recognition within the industry and increased awareness of our technology. It has also strengthened our credibility with partners and investors internationally, and provided our team with strong motivation to continue pushing the boundaries of what fermentation can be. What does it feel like to have your work recognised on this global stage? It’s a great inspiration for our entire team. We see the award as proof that our vision for sustainable and natural fermentation aligns with a global trend where consumers seek genuine, living products with proven health benefits. Looking ahead, what’s next for you and how do you see your innovation evolving in the future? We are now focusing on commercialising the FermTech platform through strategic partners in Europe and globally. At the same time, we are further developing our three product categories, Jeasy, KePro, and VitalFerm to demonstrate the full potential and versatility of the technology. In addition, we are exploring the possibility of applying our method to certain animal health products, particularly based on water kefir, where natural bacterial cultures can help improve digestion and immune health in animals. Our goal is to make natural fermentation accessible to everyone, humans as well as animals, while contributing to a more sustainable and health-oriented beverage culture. World Beverage Innovation Awards 2026, in association with BrauBeviale The World Beverage Innovation Awards have returned for their 23rd year, showcasing groundbreaking developments across the sector. From pioneering production technology to revolutionary sustainable packaging, the awards spotlight the companies and individuals who are redefining the way we drink. Submissions close: 25 September – Don't miss your chance for global recognition and industry exposure! In association partner Save the date! The World Beverage Innovation Awards 2026 ceremony will be held at BrauBeviale, presented by FoodBev Media, Tuesday 10 November 2026, 5pm (CET). BrauBeviale 2026 will bring together experts from the beverage and liquid food industry in Nuremberg, Germany from 10 to 12 November 2026. Gold sponsor Sponsored by Chinova Bioworks: a Canadian food-tech company founded in 2016 to revolutionise the food and beverage industries by introducing natural and sustainable ingredients derived from white button mushrooms. Chinova's clean-label technology reduces reliance on artificial ingredients and aids in lowering food waste. For more information about our selection of awards programmes, please visit foodbevawards.com or email awards@foodbev.com.

Global dairy giant Lactalis has acquired UK direct-to-consumer nutrition brand Protein Works in a move aimed at accelerating the business’s expansion across the UK and international markets. The acquisition brings together Lactalis’ scale in FMCG distribution, supply chain and brand development with Protein Works’ expertise in functional nutrition and digital direct-to-consumer capabilities. Founded in 2012 by Mark Coxhead, Protein Works has grown into one of the UK’s fastest-growing lifestyle nutrition brands, offering a portfolio spanning protein shakes, meal replacements, wellness supplements and high-protein snacks. The Liverpool-headquartered business generates annual revenues of approximately £55m and has sold more than 500 million shakes globally. Protein Works operates a vertically integrated business model, manufacturing products at its recently opened production facility in Speke, Liverpool, while distributing through its UK and European e-commerce platforms. The brand serves around three million customers worldwide, with key European markets including Germany, France, Ireland and Italy. The deal marks a significant step for Lactalis as consumer demand for health, wellness and functional nutrition products continues to rise across Europe. The French dairy group said the acquisition would create “powerful synergies” between the two businesses while allowing Protein Works to retain its distinctive brand identity. Protein Works founder Mark Coxhead said: "With such a talented team, now backed by Lactalis, the sky is the limit for the brand I started all those years ago in my spare bedroom.” Laura Keir, CEO of Protein Works, added: “There are natural synergies between the two businesses, and a deep care for quality, customers and our teams. The move allows us to accelerate the growth of the Protein Works brand and reach new customers, whilst providing new expertise to the group as a whole.” All Protein Works employees transferred to the Lactalis Group on 1 June, with Lactalis confirming it intends to preserve the company’s culture and brand positioning. The acquisition also delivers a successful exit for investor YFM Equity Partners, which backed Protein Works in 2019 when the business generated revenues of around £13m. Nicola McQuaid, portfolio partner at YFM and a Protein Works board member, said: “We identified the opportunity, backed the brand’s move to serve a mainstream lifestyle nutrition customer, supported the PW Campus investment and the team’s continued push into international markets," Professional services firm DWF advised the shareholders on the transaction, while investment bank Houlihan Lokey acted as exclusive corporate finance adviser.

The brewing industry’s fight against climate change has taken a major scientific step forward, with the Carlsberg Research Laboratory (CRL) unveiling what it describes as the most detailed genetic map of hops ever produced. Published in Nature Communications, the open-access research is being shared freely with scientists, breeders and growers worldwide to help accelerate the development of more climate-resilient hop varieties while unlocking new flavour opportunities for brewers. The announcement comes as hop-growing regions across Europe and North America face mounting challenges from rising temperatures, prolonged droughts and increasingly unpredictable weather patterns that are already impacting both crop yields and hop quality. Birgitte Skadhauge, vice president and head of the Carlsberg Research Laboratory, said: “Challenges like climate change are bigger than any one company. By sharing our hop genome research in Nature Communications, we are giving scientists and breeders everywhere tools to protect crops, to innovate, and to help secure the future of beer.” The new study provides an unprecedented look into the complex genetics of hops, one of beer’s four traditional ingredients alongside water, barley and yeast. CRL scientists created a high-resolution map of all the chromosomes in a commercially important hop variety, capturing both inherited chromosome sets in detail. The breakthrough allows researchers to better understand how different genetic lineages contribute to brewing traits such as flavour, aroma, resilience and yield. Hops are particularly difficult to study genetically due to their large and repetitive genome structure, which is comparable in size to the human genome. Their unusual reproductive biology further complicates breeding efforts, as only female plants produce the cones used in brewing. According to CRL, the new genome map separates European and North American hop lineages with far greater precision than previously possible, creating a clearer path for breeders developing next-generation hop varieties. Ilka Braumann, head of hop development at the Carlsberg Research Laboratory, said: “Hops are genetically far more complex than most people realise, and that complexity has limited how quickly we can improve them. By separating the European and North American lineages in the genome, we can now see how different traits come together, giving us a much clearer path to developing better, more resilient hop varieties.” By making the genome research publicly available, CRL hopes to support faster and more precise breeding efforts across the global brewing and agricultural sectors. Potential applications include: Developing hop varieties that can better tolerate heat, drought and changing climate conditions Improving crop stability and long-term supply security for brewers and growers Accelerating breeding timelines that traditionally take more than a decade Unlocking new flavour and aroma profiles for beer innovation Supporting more sustainable farming practices with crops requiring fewer agricultural inputs For brewers, the research could ultimately help preserve both the consistency of beer production and the diversity of flavour profiles consumers increasingly expect. Founded in 1875 by brewer and philanthropist J.C. Jacobsen, the Carlsberg Research Laboratory has long played a pivotal role in brewing science and beyond. The laboratory has previously contributed to major advances in barley and yeast genome research and is widely recognised for scientific breakthroughs, including the invention of the pH scale. With the publication of its hop genome research, CRL says it has now strengthened scientific understanding of all three traditional non-water brewing ingredients: barley, yeast and hops. The laboratory added that long-term funding support from the Carlsberg Foundations allows it to pursue ambitious research projects with broader societal implications, including agricultural innovation aimed at improving food security in the face of climate change.

GEA has unveiled the PowerPak 5000, a new thermoforming packaging machine for medium-sized food producers. Highlighted at the Interpack 2026 trade show earlier this month, the technology is aimed at manufacturers that require several different pack sizes, reliable daily operation and scalable automation in the mid-size performance range. The system replaces former GEA thermoformer models in the mid-size segment, and is designed for processors seeking a ‘practical balance between performance, operational simplicity and long-term cost control’. It is suitable for companies operating in competitive food markets where product variety, frequent changeovers and pricing pressure require packaging equipment that can maintain output and product quality without unnecessary system complexity. This includes applications in meat and seafood, dairy, bakery, ready meals and plant-based food categories. Built on GEA’s established PowerPak series, the new solution is positioned for standard and mid-range applications rather than highly specialised peak-output scenarios. GEA said the new model has been developed as a ‘broadly applicable’ solution for most thermoforming use cases, with emphasis on repeatable output, operational ease and predictable lifecycle costs. It supports a broad packaging range, including MAP, vacuum, skin and steam applications. By covering these on one machine, the PowerPak 5000 aims to help processors manage multiple product categories while simplifying product and format changes. According to GEA, it has been developed for ‘stable, everyday industrial use’ with a ‘service-friendly’ design built to simplify cleaning and maintenance, reduce downtime and support repeatable production acros shifts and product runs. Tool-free changes are designed to reduce time between batches. The machine is equipped with GEA SmartControl, the company’s control interface for operation and monitoring. This means the operator uses a centralised human-machine interface (HMI) to manage machine settings, production status and process adjustments. This can reduce dependence on specialised labour and support more consistent performance through staff restructuring. Additionally, GEA’s condition monitoring system GEA InsightPartner refers to the continuous observation of machine status data – such as component behaviour, temperature, or operating patterns – to identify potential issues early and support planned maintenance, rather than reactive repair. The new InsightPartner Notification Service and its accompanying mobile app provide a fully integrated solution for delivering real-time machine notifications directly to users. Elsewhere, with GEA Changeover Assist, GEA introduces a digital solution to guide machine operators – including those without extensive machine expertise – safely and efficiently through product changeovers. Thanks to its modular design, the solution can be expanded with advanced technologies as production requirements change, allowing processors to add functionality selectively rather than investing upfront in a fully customised system. These options include PowerHeat, PowerJet, and PowerLabel technologies. GEA Valve Technology is designed to improve accessibility when adjusting sensitive, product-depended process parameters like vacuum and gas-flushing behaviour. The machine frame was developed according to GEA’s Kinetic Edge Design approach. This design philosophy removes protruding edges and unnecessary structural complexity, reducing the number of components and creating a smoother machine layout.

US snack brand Wilde is expanding its high-protein portfolio with the launch of Wilde Protein Crackers, marking the company’s first major cross-category innovation since entering the market with its chicken-based protein chips. The new range aims to disrupt the traditional cracker category by replacing refined grains with animal-based protein ingredients, positioning chicken breast as the primary ingredient in a format typically dominated by carbohydrates and starches. Made with all-natural chicken breast, chicken bone broth and real cheese, the oven-baked crackers deliver 12g of protein per serving, around four times the protein content of conventional cheese crackers, according to the company. The launch reflects growing consumer demand for protein-rich snacking products and continued momentum behind “better-for-you” alternatives that combine indulgence with functional nutrition. Jason Wright, founder and CEO of Wilde, said: “Crackers haven’t changed in decades. We rebuilt them with chicken breast as the number one ingredient. You get the crunch, the flavour, the snack you remember. But the protein is real and it comes from food you’d cook with. No fillers, no protein powder, no compromise on what a cracker should taste like.” The crackers launch in four flavours: Classic Cheddar, Smoked Gouda, Buffalo Cheddar and Hot Honey, targeting consumers seeking bold flavour profiles alongside higher protein intake. Available in single-serve packs, multipacks and family-size bags, the products are designed for both on-the-go snacking and at-home sharing occasions. The rollout also coincides with a major manufacturing expansion for the brand. Wilde has opened a new 130,000 sq ft USDA-regulated production facility, which the company says will increase manufacturing capacity sixfold as it scales nationwide distribution. The company, which describes itself as a $100m brand with products stocked in more than 30,000 retail locations across the US, said the new facility is critical to supporting future growth beyond the protein chip category. Wilde first gained traction with its protein chips made from chicken breast, egg whites and bone broth, tapping into consumer interest in low-carb, keto-friendly and high-protein snacking formats. The launch of Protein Crackers signals the company’s ambition to evolve into a broader snack platform brand rather than remain confined to the alternative chips segment. The products are rolling out nationally across US retail channels, with distribution expected to expand throughout spring and summer. Founded in 2015, Wilde has positioned itself around replacing “empty-carb” snacks with protein-forward alternatives built from whole-food ingredients, as competition intensifies across the functional and better-for-you snacking category.

UK baby and children’s food brand Lune & Wild has secured £2 million in Series A funding as the fast-growing business looks to scale production, accelerate retail expansion and strengthen its position in the premium children’s nutrition market. The funding round was led by Guinness Ventures and included participation from a number of high-profile food and nutrition industry figures, including NHS GP and The Doctor’s Kitchen founder Dr Rupy Aujla, as well as Doug Struthers, former managing director of Ella’s Kitchen and current chairman of Lune & Wild. Existing investors backing the company include Charlie Gardiner, formerly of Little Houses Group, Siân Parry Jones, co-founder of Archer Street Cocktail Bar, and Harry Bloice, former commercial director at Butternut Box. Founded in 2021 by cousins Lara Rodgers and Nadia Simonds, Lune & Wild was created in response to growing consumer frustration with traditional baby food products, which the founders say often contain high levels of free sugars and lack both nutritional quality and flavour diversity. The brand has built its proposition around chef-led recipes, paediatric nutrition expertise and premium ingredient sourcing, targeting parents seeking healthier and more adventurous meal options for young children. Co-founder Lara Rodgers, said: “From day one, we’ve believed that children deserve better food. Food that’s full of flavour, made with care and genuinely supports their development. This investment allows us to take our mission and products further, without compromising on the quality and craft that got us here.” The business has reported rapid growth since launch, doubling revenue annually and selling more than one million meals over the past 12 months. The new funding will support a significant increase in production capacity while maintaining the company’s hands-on production model. Investment will also be directed towards retail expansion, team growth and marketing activity. Lune & Wild recently secured a listing with Ocado.com, where the company says early sales have exceeded expectations. Beyond e-commerce, the brand is also stocked in cafés, delis, farm shops, family clubs and nurseries across London and the Home Counties. The company has additionally strengthened its leadership team with the appointment of Mike Hedges, former CEO of Little Moons, GrowUp Farms and Proper Snacks, to its board. Nadia Simonds said: “We’ve built Lune & Wild in close conversation with parents, understanding the real challenges they face and creating food that genuinely helps. With Guinness Ventures and our existing investors behind us, we’re excited to scale that impact and reach many more families across the UK.” Investors pointed to wider shifts in consumer behaviour around children’s nutrition and clean-label products as key drivers behind the brand’s momentum. “Lune & Wild is a brand that defines the future of food: purpose-driven, product-led and building deep trust with parents,” said Lisa Fox, head of co-investment at Guinness Ventures. “Lara and Nadia, together with their team, have built something incredibly special by combining chef-quality food with nutritional expertise.”

Ottolenghi is expanding its fast-growing retail range with the launch of new ice cream flavours alongside its first preserves and premium snacking nuts lines, as the chef-led brand continues to build momentum in UK grocery. Two new ice cream flavours are now joining the range ahead of the summer season: Strawberries & Cream with Sumac and Salted Malted Chocolate. Designed to offer familiar flavours with Ottolenghi’s signature flavour-led twist, the new products continue the brand’s strategy of bringing restaurant-inspired combinations into retail freezer aisles. Strawberries & Cream with Sumac reimagines the traditional British dessert with strawberry ice cream made using West Country cream and a tangy strawberry and sumac ripple. The launch is timed to coincide with the Wimbledon season and taps into growing consumer demand for elevated nostalgic flavours. Meanwhile, Salted Malted Chocolate combines Ecuadorian chocolate, toasted malt and sea salt to create a richer, more indulgent profile aimed at adult consumers seeking premium dessert experiences at home. Verena Lochmuller, head pastry chef at the Ottolenghi Test Kitchen, said: “We’ve taken flavours people already love and looked for ways to make them feel a little more Ottolenghi. Sumac felt like the perfect way to sharpen strawberries and cream without overpowering it, while the malt and salt in the chocolate flavour bring warmth and depth that keeps you going back for another spoonful." Katie Knight, ice cream buyer at Waitrose, said: "These new flavours are an invitation to experience the Ottolenghi kitchen in frozen format, and we expect them to be the standout hit of the summer.” Both ice creams will retail at £6 for 480ml tubs. Alongside the frozen launches, Ottolenghi is entering the preserves category for the first time with two fruit-forward SKUs: Apricot & Passion Fruit and Raspberry & Pomegranate. The preserves have been developed to offer versatility beyond breakfast occasions, positioned for use in baking, desserts and yoghurt applications as well as traditional toast pairings. Apricot & Passion Fruit combines sweet apricots with sharper tropical notes, while Raspberry & Pomegranate delivers a more tart, berry-led profile. The preserves will retail at £4.95 for 225g jars. The brand is also launching two premium snacking nut products as it expands further into ambient grocery. Smokey & Sweet Marcona Almonds feature Spanish almonds coated in paprika, cumin, coriander, garlic and cayenne seasoning, while Caramelised Sesame Cashews combine caramelised nuts with black and white sesame seeds and flaked sea salt. The nuts are positioned as premium sharing and entertaining products and will retail at £5.75 per 110g pack. The broader range expansion reflects Ottolenghi’s continued evolution from restaurant group and cookbook brand into a wider premium grocery player, capitalising on consumer demand for chef-led products and globally inspired flavour combinations. The new lines are rolling out across May in Waitrose stores, on Waitrose.com and through Ottolenghi’s direct-to-consumer channels.

Food allergy charity Natasha’s Foundation has today (1 June 2026) announced the launch of Natasha’s Prize, a £10 million investment into global research to ‘create a future without food allergy’. Natasha’s Foundation (previously named The Natasha Allergy Research Foundation) was established by Tanya and Nadim Ednan-Laperouse in 2019, after their teenage daughter Natasha died due to an allergic reaction to sesame. Ten years later, the charity is launching this £10 million prize in her name, aiming to unite global scientists to develop solutions to tackle food allergies – which impact around 220 million people worldwide. With a focus on food allergy prevention, the five-year investment represents the largest fund for food allergy research ever awarded in the UK. The prize will explore interventions that could be made from conception to age two that could prevent food allergy from developing. The first 1,000 days have been chosen as this represents a critical window of opportunity for prevention, the charity said. Research has linked rising food allergy rates over the last two decades to several potential environmental factors, including industrial farming methods, climate change and pollution, heavily ultra-processed diets and immune system changes. Scientists worldwide – including allergists, AI data analysts, dieticians, engineers, social and environmental scientist, microbiologists and epidemiologists – have been invited to apply to the Natasha’s Prize initiative from today. Applicants selected by the prize’s scientific advisory panel will be united later this year to brainstorm solutions in a multidisciplinary, collaborative approach. The most promising ideas will then be invited to submit detailed proposals. The foundation’s trustees and advisory panel will select the successful research, with winners to be announced on 1 June 2027. Several retailers have made donations toward the initiative, including Tesco, Sainsbury’s, Asda and Marks & Spencer. The foundation is actively seeking additional investment beyond the £10 million, with ambitions to drive bigger impact. Tanya Ednan-Laperouse said the prize offers a “once-in-a-generation opportunity,” adding: “It will fund research focused on turning back the dial on a disease that affects millions of people both in the UK and around the world, leaving many living in fear”. “We want this prize to galvanise the best science to stop food allergy before it starts, so no other families have to go through the heartbreak we will always endure.” Sir Stephen Holgate, Natasha’s Prize director and clinical professor of immunopharmacology at the University of Southampton, said: “With a complex condition like food allergy we need a completely new approach, involving people from all different disciplines and that is what Natasha’s Prize is seeking to achieve”. “There have been so many encouraging new developments in our understanding of food allergy over the past few years. However, we will launch Natasha’s Prize with open minds. The solution could be an intervention that primes the immune system to avoid food allergy, or preventative lifestyle changes. But we don’t want to prejudice the brainstorming process. We want to think creatively, boldly and without constraints. We could go in a completely different direction that we cannot yet anticipate.” Top image: Founders Nadim and Tanya Ednan-Laperouse © Natasha's Foundation

Raisio has secured €1.8 million in funding from Finnish innovation agency Business Finland to support a four-year research project aimed at developing functional fibre ingredients from grain processing side streams. The company will invest a further €2.7 million into the initiative, bringing the total value of the project to €4.5 million. The funding forms part of a wider Finnish consortium involving 16 companies and research organisations focused on advancing a sustainable bioeconomy. Collectively, the consortium’s projects are valued at around €12 million and are linked to the international Global Center for Sustainable Bioproducts network, which connects universities, research institutes and industrial partners across Europe, North America and Asia. Raisio’s project, titled 'Valorisation of Grain Sidestreams for Functional Fibres,' will focus on creating new ingredients and production technologies from grain-based side streams. The company aims to develop fibre ingredients that offer both nutritional and technological benefits while improving the resource efficiency of grain processing. As part of the project, Raisio will scale up side-stream valorisation technologies at its new pilot plant at the Raisionkaari industrial site, completed earlier this year. The company will also evaluate commercial applications and market opportunities for the resulting ingredients. The pilot plant has previously received support through NextGenerationEU funding administered by Business Finland. Demand for fibre-rich and functional food ingredients has grown rapidly in recent years, driven by consumer interest in gut health, weight management and more sustainable nutrition options. According to Raisio, the new funding represents a significant boost to its innovation activities. The company reported research and development expenditure of €3.2 million in 2025. “Fibre is becoming one of the most important areas in future food innovation, and we see significant international potential in turning grain side streams into high-value ingredients,” said Reetta Andolin, chief innovation officer at Raisio. “This supports both our sustainability targets and our ambition to build new business.” The consortium is coordinated by Åbo Akademi University and also includes University of Turku, Aalto University and 13 industry partners. Raisio said the collaboration will strengthen its international innovation network and support its strategy of becoming a leading European innovator in fibre ingredients. The project is scheduled to begin in 2026 and run until the end of 2029, supporting the long-term growth of the company’s New Business operations.