Ice cream and frozen dessert manufacturer Glacier has appointed Tunc Tezel as group chief financial officer as the company accelerates its next phase of international growth following the merger of Gelato d’Italia and Ysco. Tunc Tezel Tezel joins Glacier’s executive committee and will lead the company’s global finance function, bringing more than two decades of experience across multinational consumer goods businesses including P&G, BAT, Pladis and Ontex. The appointment comes during a period of significant expansion for Glacier, which reported €582 million in revenue in 2025 and has emerged as one of Europe’s largest private-label and co-manufactured ice cream producers. Most recently, Tezel served as Europe CFO and VP of FP&A at hygiene products manufacturer Ontex, where he led business integration initiatives and profitability improvement programs across multiple European markets. Earlier in his career, he held senior finance leadership roles at Gillette/P&G, BAT and snack manufacturer Pladis. Matt Frost, executive director at Glacier, said: "Tunc is a brilliant addition to the Glacier team. He brings extensive international finance and leadership experience that will be invaluable as we continue to grow and strengthen the business.” Glacier was formed through the merger of Italian manufacturer Gelato d’Italia and Belgian producer Ysco, creating a large-scale European platform focused on private-label and co-manufactured frozen desserts for retailers and branded food companies. The company currently operates five manufacturing sites across Belgium, Italy and France and employs approximately 1,500 people. Backed by Davidson Kempner Capital Management and Afendis Capital Management, Glacier has been investing heavily in manufacturing capabilities and product innovation as demand for private-label frozen desserts continues to rise across European retail channels. Tezel succeeds Serkan Cagatay, who had been serving as interim CFO while continuing his role at Afendis Capital Management. In a statement, Tezel said: “Joining Glacier provides an exciting opportunity to bring my experience from other consumer sectors to the fast-moving world of ice cream. The business has built a strong reputation for quality, innovation and client service across the European market.” Top image: © Glacier

Food-tech start-up Jenerise has this week announced the global launch of Jenerise Cr.01, a 'precision-grade' creatine monohydrate ingredient for the functional nutrition market. Cr.01 is Jenerise’s flagship solution, the first in a planned pipeline of creatine innovations as the ingredient continues to boom in popularity within the functional F&B and specialised nutrition markets. The company is also currently working on the development of a liquid-stable creatine technology, aiming to address the biggest formulation challenge for creatine product developers (creatine degrades quickly into waste product creatinine when mixed with liquid). Cr.01 achieves a constant assay of over 99.96%, verified by inspection and certification organisation SGS to meet the ICON standard – an independent regulatory standard that affirms creatine ingredients’ purity, with at least a 99.5% minimum purity threshold required for certification. The solution contains no detectable cyanide or dihydrotriazine, and dicyandiamide (DCD) is controlled to seven parts per million. Sign up for free here to read FoodBev's latest cover feature on creatine innovation! According to Jenerise, the solution dissolves clear and sediment-free in under 40 seconds, with a 200-mesh particle size that completely eliminates grit and bitterness. It is heat-stable, neutral-tasting and suitable for integration across broad delivery formats including ready-to-mix powders and stick packs, functional snacks, gummies, capsules and chews. While creatine has traditionally been marketed toward the sports nutrition market due to its benefits in boosting performance and supporting muscle growth, research suggests broader benefits of supplementation in areas such as cognitive function and brain health, women’s health and healthy ageing. Jenerise aims to close that gap, with co-founder and CEO Steve Jennings bringing decades of expertise – he played a key role in introducing creatine monohydrate to Olympic gold medal-winning athletes in 1992. “For thirty years, I watched the category fail to grow up,” Jennings commented. “The science kept expanding…and the market kept selling it to the same narrow slice of gym-goers. Jenerise exists because that gap became impossible to ignore.” The company operates as a B2B creatine tech brand, with distribution partners already in place across key global markets including the UK and Western Europe, Central and Eastern Europe, North America, Australia and New Zealand and South Africa. Latin America distribution is also set to be confirmed shortly.

US coffee brand Death Wish Coffee Co has expanded its portfolio with the launch of Power Surge, a new high-caffeine coffee positioned to meet growing demand for natural energy products. The new blend contains around 210mg of caffeine per 6oz serving, which the company said is 20% more caffeine than its existing Dark Roast product. The caffeine content is achieved through a higher proportion of Organic Robusta beans, without the use of artificial additives or synthetic caffeine. According to the company, the launch comes amid rising consumer interest in high-caffeine beverages, with the segment significantly outpacing broader coffee category growth. Death Wish Coffee said a survey of its subscribers found that 67% would be interested in adding a higher-caffeine product to their routine. Power Surge is described as a full-bodied, low-acidity coffee with berry and malt flavour notes. The product is certified USDA Organic and Fair Trade, consistent with the company’s existing portfolio. The range is available in several formats, including 10oz and 16oz ground bags, 16oz whole bean bags and ten-count single-serve pods. Steve Gardiner, CEO of Death Wish Coffee, said the launch reflects evolving consumer habits and demand for “natural fuel” products that fit into increasingly busy lifestyles. Power Surge is available now via Amazon and the company’s website, with a wider retail rollout underway across US retailers including Walmart, Albertsons, Kroger, Target, Wegmans, Weis, Winn-Dixie and Price Chopper.

Sustainable packaging manufacturer Paranova Print and Packaging has officially unveiled what it describes as the UK’s new hub for fibre-based food-to-go packaging following the completion of a £5 million expansion and modernisation project at its manufacturing operation in St Neots, Cambridgeshire. The investment transforms the dual-site facility into what the company says is now Europe’s largest fibre-based food-to-go packaging manufacturing site, significantly increasing production capacity as demand grows for recyclable paper-based packaging solutions across the convenience food sector. Paranova currently manufactures more than 700 million recyclable food-to-go packs annually across its three board production sites. The latest investment adds 2,000 square meters of production space and introduces new high-speed manufacturing technology aimed at improving workflow efficiency, print quality and waste reduction. Central to the expansion is a custom-built Bobst press designed specifically for lined-board food-to-go applications. The new equipment strengthens the company’s ability to produce recyclable sandwich skillets, wrap cartons, trays and other fibre-based formats while supporting customers navigating evolving environmental regulations, including Extended Producer Responsibility (EPR) requirements and the broader shift toward paperisation. Jo Ormrod, CEO of Paranova Print and Packaging, said: “This investment marks a defining moment for Paranova and reinforces our ambition to lead the future of sustainable food-to-go packaging. We have built a manufacturing operation designed around innovation, quality and sustainability, enabling us to better support customers with scalable fibre-based packaging solutions.” The expansion comes at a time when foodservice operators and retailers are accelerating efforts to replace plastic packaging with recyclable paper-based alternatives amid tightening legislation and rising consumer demand for sustainable formats. Looking ahead, the company says it is preparing to launch the next generation of its RecyclaLite platform, an upgraded fibre-based packaging solution designed to further reduce EPR-related costs and improve environmental performance for food-to-go operators.

Premium tea brand Teapigs has launched four new herbal tea blends, marking the company’s first major product expansion in more than five years. The new caffeine-free line-up, Ginger & Manuka Honey, Strawberry & Juniper, Chamomile Lullaby and Pumpkin Spice Chai, is designed to tap into growing consumer demand for wellness-forward beverages, functional ingredients and adventurous flavour combinations. Available now on Amazon, with a direct-to-consumer rollout planned later this summer, the launch also introduces the brand’s first tea formulated with Reishi mushroom, signalling Teapigs’ move deeper into the functional beverage space. Mark Donovan, botanical flavours and innovation director at Teapigs, said: “We’re excited to unveil our newest flavours, thoughtfully crafted for every mood and moment and designed to inspire discovery with every sip. Our new collection is inspired by today’s tastes and expectations, with each blend telling its own distinct story.” The launch reflects several broader trends shaping the hot beverage category, including increased consumer interest in caffeine-free alternatives, botanical ingredients and comfort-driven seasonal flavours. Among the new SKUs, Chamomile Lullaby combines chamomile flowers, passionflower, lemon verbena, cocoa and Reishi mushroom to create a calming night time blend. Meanwhile, Strawberry & Juniper targets younger consumers seeking fruit-forward refreshment with a more sophisticated botanical profile. The Pumpkin Spice Chai variety brings together apple, pumpkin, cinnamon and chocolate notes in a seasonal-inspired format, while Ginger & Manuka Honey pairs warming ginger spice with sweet liquorice and honey flavours for an immunity-positioned offering. Founded in the UK in 2006, Teapigs currently distributes products across cafés, grocery retailers, hotels and foodservice channels in more than 40 countries.

The German government has published its new High-Tech Agenda including a Roadmap for Biotechnology, with a focus on accelerating alternative protein innovation. Presented on 20 May 2026 by Germany’s Federal Ministry of Research, Technology and Space, the plan centres modern technologies including cell cultivation and advanced biotech fermentation. Part of this includes plans to establish a national innovation hub for these technologies next year, aiming to consolidate research activities and accelerate commercialisation of research findings. The Good Food Institute (GFI) Europe welcomed the plan, with Ivo Rzegotta – the organisation’s Germany, Austria and Switzerland lead – describing it as “a first crucial step towards implementing the coalition agreement’s plan to advance sustainable alternative proteins”. Though the innovation hub is a welcome first step, GFI Europe warned that it must be supported by the necessary public investment in order to reap the benefits for the alternative protein industry. Germany invested €79 million in between 2020 and 2025, less than €1 per capita, placing it behind other European countries including the UK, the Netherlands and several Scandinavian countries. Most of Germany’s investment so far has focused on plant-based proteins, with around a fifth of the funding going toward biotechnologically produced foods, GFI added. The UK has recently funded several innovation centres focusing on food-tech and alternative proteins, with grants ranging from €10 million to €15 million each. An analysis of the research and innovation ecosystem published yesterday by GFI highlights Germany’s competitive position, ranking first in terms of scientific publications and fourth in terms of patents among European countries in recent years. Rzegotta commented: “To support the impact of this plan on Germany’s innovation power and technological sovereignty, it is now crucial that the announced innovation hub is secured with sufficient funding and that it is designed in an interdisciplinary manner with industry participation”. “It is encouraging that the roadmap highlights the role of efficient and transparent approval processes and calls for the EU Biotech Act to include the possibility of establishing regulatory sandboxes for novel foods.” The EU Biotech Act, published in December 2025, included key measures to support innovation in the alt-protein sector, such as expanding the guidance provided to companies applying to sell novel foods. However, its exclusion of novel foods from its proposal to create regulatory sandboxes was described by GFI senior policy advisor Seth Roberts as a “disappointing move” and a “missed opportunity to drive forward evidence-based regulation”.

Swedish biotech company Curve has partnered with AI and digital twin specialist Digital Tvilling to develop an integrated biomanufacturing platform aimed at reducing the cost of precision fermentation for proteins, food ingredients and functional additives. The collaboration will combine Curve’s precision fermentation and continuous data collection technologies with Digital Tvilling’s graph-based modelling, agentic AI and data infrastructure capabilities. The companies said the system is designed so that each fermentation run improves the efficiency and cost-effectiveness of future production cycles. The partners aim to address one of the key challenges facing the precision fermentation sector: achieving commercially viable large-scale production. According to the companies, much of the industry still relies on manual expertise and fragmented operational knowledge that is rarely captured or shared effectively across systems. Jacob Peterson, CEO and co-founder of Curve, said the partnership is focused on building “a new kind of biomanufacturing platform where every production run contributes to making the system smarter, more efficient and more scalable”. Elsa Axby, pilot plant biotechnician and project manager at Curve, added that the initiative seeks to transform fragmented bioprocess data into “a secure, shared learning network” capable of continuously improving performance while reducing costs and operational complexity. The collaboration will also involve the development of a bioprocess-specific graph data model designed to track the full production chain, from strain identity through to manufacturing outcomes. This will be linked to a live data pipeline integrating Curve’s sensor-equipped systems into Digital Tvilling’s software platform. Filip Åsblom, CTO and co-founder of Digital Tvilling, said the partnership presents an opportunity to create an integrated platform with built-in “observability, traceability and adaptive intelligence” from the outset. Initial development work is already underway, with the first integrated platform capabilities expected to be demonstrated in 2026.

Raisio has revealed that its current chief executive officer, Pasi Flinkman, is leaving the group to pursue a new role with a different company. Pasi Flinkman Flinkman will continue as CEO until November 2026, or until a new chief executive has been appointed. The company confirmed that its board of directors have immediately initiated the search for a new leader. Flinkman has served as CEO of the Finnish manufacturer and plant-based ingredient supplier since 15 June 2024. Prior to joining Raisio, he held leadership roles at other food companies including Orkla and CSM Ingredients. “I would like to thank all Raisio employees as well as our customers for their cooperation and trust,” Flinkman said. “Together, we have strengthened the company’s financial performance, advanced the implementation of the strategy and built a more competitive foundation for the future. I wish Raisio continued success also in the future.” Arto Tiitinen, chairman of the board of directors at Raisio, commented: “I would like to thank Pasi Flinkman for his excellent work at Raisio. Flinkman has renewed Raisio’s operations and improved the company’s profitability in a commendable manner. Based on these achievements, Raisio has strong foundations to continue the determined execution of its strategy.” Raisio, headquartered in Finland and with additional offices in the UK, Ireland, Poland and Ukraine, employs around 350 people. Its manufacturing sites in Finland produce products for its portfolio of brands including Elovena and Benecol. The company also processes raw materials for other industrial operators. Last year, the company sold off its plant protein business – including the Härkis and Beanit fava bean brands – to fellow food industry player Valio for €7 million. Its ingredients division is now centred around its grain-based solution portfolio, with gluten-free oats a core focus. Raisio’s growth strategy, implemented last year under Flinkman’s leadership with an aim of supporting growth and improving profitability, will continue through 2027. Part of the strategy includes a restructuring of its business operations, split into three areas: breakfast and snacking, heart health, and new business. The company aims to achieve €250 million in net sales in organic growth by the end of 2027.

Austria Juice is introducing a new range of reduced-sugar fruit juice concentrates powered by a proprietary fermentation technology designed to preserve authentic fruit flavour while lowering sugar and calories by at least 30%. The company unveiled the innovation ahead of PLMA Amsterdam 2026, positioning the launch as a timely response to the European Union’s updated Breakfast Directives, which formally establish “reduced-sugar fruit juice” as a new category beginning June 2026. The technology uses a patent-pending yeast fermentation process that converts naturally occurring sugars while avoiding off-notes often associated with alternative sugar-reduction methods. According to the company, the process fully removes processing aids and maintains the sensory characteristics of the original juice, enabling beverage brands to market products as “reduced-sugar fruit juice from concentrate” without the need for artificial sweeteners. Kai Oliver Antonius, vice president at Austria Juice, said: “Consumers increasingly want the benefits of 100% juice but with less sugar and fewer calories. At the same time, brands are under pressure to keep ingredient labels clean and comply with evolving regulations.” The first commercialised products include reduced-sugar apple, orange and multifruit juice concentrates. Austria Juice says the solutions are market-ready for both private-label and branded beverage manufacturers seeking plug-and-play reformulation options. The launch comes amid growing industry focus on sugar reduction across the beverage sector. Research cited by the company from the International Food Information Council found that 66% of consumers are actively trying to reduce sugar intake, while Innova Market Insights identified high natural sugar content as a continuing challenge for juice brands. Unlike dilution or sweetener-based reformulation approaches, Austria Juice’s fermentation system aims to maintain “fruit-forward” flavour using the company’s FTNF (From the Named Fruit) expertise. The company says the process also avoids alcoholic or fermented aromas that can emerge during conventional fermentation. Founded in 1936 and part of the Agrana Group, Austria Juice supplies juice concentrates, flavours and beverage ingredients to food and beverage manufacturers in more than 65 countries.

PepsiCo’s PopCorners brand is expanding its better-for-you snack portfolio with the launch of a new protein range. The new PopCorners Protein line contains 9g of protein per serving and is available in three flavours: Hickory BBQ, Zesty Cheddar and Cinnamon Delight. The products are made with pea protein isolate, rice protein isolate and rice flour, and contain no artificial flavours or colours. According to the company, the snacks contain 140 calories per 1oz serving and retain the brand’s signature popped, never-fried texture. Tina Mahal, senior vice president of marketing at PepsiCo Foods, said the launch reflects growing consumer demand for snacks with functional ingredients. She said: “As more snackers look for protein options that fit seamlessly into their daily routines, PopCorners Protein is a convenient snack offering a good source of protein, with nine grams of protein per one ounce serving, that can be enjoyed with the great taste of PopCorners.” The launch comes as protein continues to gain traction across the snacking category. PepsiCo cited internal research showing that 73% of Americans intentionally consume protein daily, while more than half seek to increase protein intake through snacks. PopCorners Protein will launch in 5oz bags and four-count multipacks. The range will begin rolling out in select US retailers at the end of May, ahead of a nationwide launch in July.

Global natural ingredients supplier BGG Group has appointed Bharadhwaj “Bharat” Ramamoorthy as CEO of BGG Europe and head of the company’s international division. Bharadhwaj “Bharat” Ramamoorthy Ramamoorthy succeeds Jürgen Nelis, who will transition into the role of chairman of the BGG Europe board following the leadership handover. Founded in China in 1995, BGG has established itself as a leading supplier of natural astaxanthin and science-backed ingredients serving the supplements, pharmaceuticals, cosmetics, personal care and food and beverage sectors. The company has been expanding its international footprint as demand grows for functional and plant-based ingredients across global markets. Ramamoorthy, who has been associated with BGG since 2023 and became a company director in 2025, will now oversee operations outside China and Japan. His appointment comes as the company accelerates worldwide growth initiatives and strengthens its international commercial operations. Ramamoorthy said: “I’m delighted to have the opportunity to steer BGG into an exciting new era. I am deeply aligned with BGG’s values and ambitions, and I now look forward to accelerating our expansion across the globe.” He brings extensive experience in leadership, finance, strategy and mergers and acquisitions, having previously held senior roles at Givaudan and serving as a director with the Keva Group in Europe. Nelis has played a key role in BGG’s international development, including leading the launch of the company’s European headquarters in Switzerland in 2024 and expanding operations across Europe and the US to support a growing customer base. As Chairman of BGG Europe, Nelis will work alongside Ramamoorthy during the transition period before focusing on new strategic projects aimed at supporting further international expansion. Commenting on the appointments, Chunhua Li, founder and principal shareholder of BGG, said: “Through his leadership, commitment, and strategic guidance, he has played an important role in strengthening the organisation and supporting its continued success. We also congratulate Bharat on assuming these responsibilities and wish him every success in his expanded leadership role.” BGG’s ingredient portfolio includes AstaZine astaxanthin, TheraPrimE tocotrienols, ThinOgen fucoxanthin, ApplePhenon apple extract, Vitosa next-generation stevia, and liquorice extracts used in food, beverage, cosmetics and personal care applications. The company specialises in microalgae cultivation, enzymatic extraction and botanical ingredients, with a focus on health and longevity solutions. BGG says its vertically integrated operations support scalable production, traceability and quality assurance across its global supply chain.

At Vitafoods Europe 2026, FoodBev Media's Melissa Bradshaw caught up with Chris Whiting, European nutrition category manager at Synergy Flavours, to discuss the trends shaping the future of functional nutrition. From GLP-1 companion products and high-protein innovation to taste modulation and multifunctional formulations, Whiting shares how Synergy is helping brands tackle some of the category’s biggest challenges, including improving flavour, masking bitterness and creating more consumer-friendly nutrition solutions. Watch the full interview to hear more about the evolving functional nutrition landscape, from changing consumer preferences and emerging ingredient trends to the growing focus on balancing functionality with taste and overall product experience.