Watercoolers Europe (WE) is gearing up for its WE Event in Torremolinos, Málaga, a key date for professionals in the watercooler and hydration industry. Delivered in partnership with FoodBev Media, this year’s event promises a lively, insight-packed programme built to inform, inspire and connect. Set in a vibrant international location, the event will bring together industry leaders, suppliers and decision-makers from across Europe and beyond. Attendees can expect a mix of keynote talks and networking opportunities designed to keep professionals up to date with developments in the rapidly evolving market. For the first time, the programme features two keynote speakers offering both European and global perspectives. Michaela Merk, a leading expert in branding and customer experience, will explore how emotional connection drives brand success, while international keynote speaker David Avrin will focus on customer experience, innovation how businesses can stand out in an increasingly competitive market. Alongside the conference, the WE Trade Fair will showcase leading suppliers and solution providers, offering visitors the opportunity to explore the latest products, technologies and services shaping the industry. With a strong focus on interaction and engagement, the exhibition floor will serve as a hub for meaningful conversations, collaboration and business development. Networking sits at the core of the event, with a range of informal and structured opportunities for attendees to meet peers, build partnerships and strengthen industry connections. Interest is already building, and early booking is encouraged. Registration is now open online, with full programme details and booking information available.

Unternehmensgruppe Theo Müller has announced plans to acquire Berief Food as the company accelerates its expansion in the fast-growing plant-based foods and beverages sector. The proposed deal, which remains subject to approval from competition authorities, is expected to significantly strengthen Müller’s capabilities in plant-based drinks and yogurt alternatives while broadening its private label offering. Based in Beckum, Germany, Berief has operated in the plant-based nutrition category for more than 40 years and employs around 350 people. The family-owned company manufactures a wide portfolio of products, including oat, almond and soya-based drinks, alongside tofu products. Müller said the acquisition would provide access to additional production capacity, technical expertise and an established product portfolio, supporting the group’s long-term growth ambitions in alternative dairy and plant-based nutrition. Stefan Müller, chairman of Unternehmensgruppe Theo Müller, said: "With Berief, we are gaining an experienced team and strong brand and production expertise in the plant-based food sector. This is an important strategic step with which we intend to complement our activities in this future-oriented market.” The transaction reflects continued consolidation across Europe’s plant-based sector, as major dairy and food groups look to diversify portfolios and capture growing consumer demand for alternative protein and dairy-free products. Until the transaction is completed, both companies will continue to operate independently.

Somerset-based dairy producer Tom Parker Creamery has announced a new partnership with British farmer-owned co-operative First Milk, in a move designed to strengthen regenerative farming practices and support a more sustainable dairy supply chain. The partnership brings together two businesses with aligned ambitions around regenerative agriculture, environmental stewardship and long-term rural resilience. Through the agreement, Tom Parker Creamery will source regeneratively farmed milk from First Milk members located within a 90-mile radius of its Wincanton creamery. The collaboration supports Tom Parker Creamery’s wider strategy to scale its operations sustainably while maintaining a strong focus on animal welfare, traceability and low-impact production. Rob Yates, CEO of Tom Parker Creamery, said: “The new partnership with First Milk allows us to support local British farms within a 90-mile radius of the creamery with a regeneratively farmed milk pool for the Tom Parker Creamery business. “Our ethos has always been about producing the highest quality dairy products that are close to nature and sustain both people and planet. From the soil the grass grows in, to the welfare of the free-range cows, right through to the first sip from the glass bottle, our ambition is to minimise impact at every stage. “First Milk shares that vision. Their regenerative approach supports a fully traceable supply chain, underpinned by a detailed field-level understanding of environmental impact and the adoption of nature-positive farming practices such as caring for hedgerows, rotational grazing, improving soil health and increasing plant diversity. “Our partnership will allow us to scale sustainably, while continuing to balance profit with purpose.” First Milk, a B Corp certified dairy co-operative owned by around 700 UK farming families, has positioned regenerative farming at the centre of its operating model. The co-operative’s approach focuses on improving soil health, reducing and storing carbon, protecting waterways and strengthening farming communities. Farmers supplying Tom Parker Creamery through the partnership are committed to grazing-based dairy production, ensuring cows have regular access to pasture throughout as much of the year as weather conditions allow. Structured grazing data is also being captured across farmland to help measure environmental outcomes and support continuous improvement. Fraser Brown, commercial director – Milk & Ingredients at First Milk, said: “We’re delighted to begin this partnership with Tom Parker Creamery, built on our shared commitment to responsible dairy. “Everything we do starts with our farmer members, whose regenerative approach and dedication to farming with care make relationships like this possible and underpin long-term collaboration and commercial stability across the supply chain. “Partnering with values-led brands like Tom Parker Creamery helps us showcase our members’ work and build wider understanding and engagement in regenerative dairy.” Tom Parker Creamery said sustainability considerations extend throughout its production process, from sourcing to packaging. Milk is pasteurised on site but not standardised, meaning cream is not removed from the milk during processing. The company says this preserves the product’s natural nutritional profile and supports demand for minimally processed dairy products. Its range of flavoured milk drinks and creams uses natural ingredients, including fruit purées, cacao and coffee, reflecting growing consumer interest in clean-label food and beverage products. The business also continues to package its products in recyclable, resealable glass bottles with paper labels as part of its plastic-free strategy. The packaging format references the company’s heritage, which dates back to 1921 when founder Tom Parker delivered milk locally by horse and cart. Today, Tom Parker Creamery works with British family farms and sources free-range milk from mixed-breed, grass-fed herds located close to the dairy. The partnership with First Milk further reinforces both companies’ commitment to building a resilient dairy sector centred on regenerative agriculture, transparency and environmentally responsible production.

The Global Dairy Congress returns for its 19th annual event this year, taking place from 17-18 June at the luxurious InterContinental Barcelona, Spain. A high-level forum for senior leaders within the dairy industry, the Congress will offer insight-packed conference sessions and extensive networking opportunities. Read on to discover what you can expect from this year’s event. Amid shifting market dynamics and broader geopolitical uncertainties, it is vital that players within the global dairy industry stay ahead of the curve, keeping informed about the biggest opportunities and challenges currently facing businesses operating in this dynamic sector. Around 80-120 senior-level professionals gather at the event each year, including leading manufacturers, suppliers, innovators, customers and advisors, joining from across the globe. The Global Dairy Congress brings together global industry leaders to review the latest developments, discuss key issues and formulate future strategies, with a focus on markets, brands, consumers and innovation. This is reflected in its ‘Fit for Purpose’ theme for 2026, which emphasises health and functionality in the context of technological and climate disruption. Speakers at this year’s Global Dairy Congress will take a deep dive into pressing topics such as tariffs and pricing changes, health and sustainability, technological advances and powerful marketing strategies. Health and wellbeing remain a prominent focus this year, with sessions planned around new opportunities in active nutrition, innovating for healthy ageing, and the booming women’s health market. Another notable area of discussion in this area will be the rise of GLP-1 medications for weight management and how this is reshaping dairy product development, with essential nutrients like protein and fibre under the spotlight as consumer focus shifts to food quality over quantity. Meanwhile, policy and regulation continue to drive discussion, as well as sustainability initiatives and how the industry can embrace the use of modern technologies – such as precision fermentation – to create a healthier and greener planet. Expert speakers will join from major international players in dairy, including: Bel Circana Expana Fonterra Four Leaves FrieslandCampina Helaina Indapur Meiji Mengniu Dairy Morinaga Milk Industry Nestlé Opalia PlanetDairy Rabobank Roquette Vinamilk Vivici Yili “FoodBev Events (formerly Zenith Global) hold the best organised industry events. The Global Dairy Congress always offers great and timely content from the industry's top decision makers. It follows that the networking opportunities are also of the highest level.” Richard Walton, Meiji Elsewhere, FoodBev Awards will present the winners of the World Dairy Innovation Awards during the event, with winners celebrated on-stage at the end of the event’s first day on Wednesday 17 June. Find out more information and register for this year’s conference, please visit the FoodBev Events website here.

ADM has announced a multimillion-dollar investment to expand corn receiving capacity at its processing facility in Clinton, aimed at improving operational efficiency and reducing wait times for farmers during peak harvest periods. The project will add two new high-speed receiving pits at the site, each capable of handling up to 25,000 bushels of corn per hour. ADM said the upgrades are designed to streamline grain intake operations, improve traffic flow and create a faster delivery experience for producers supplying the facility. The investment also includes additional grain storage infrastructure, upgrades to inbound scale systems and paving improvements to part of the facility’s access road to reduce truck congestion and dust around the site. Tim McHenry, vice president of North America Grain & Feed at ADM, said: “These upgrades will help farmers spend less time waiting and more time in the field, and help ADM continue to connect those farmers and their crops to the many markets we serve." The company expects the two high-speed receiving pits to be operational by the end of 2026, while the storage expansion project is scheduled for completion by summer 2027. According to ADM, much of the construction and equipment sourcing associated with the project is expected to come from contractors and suppliers across Iowa and the wider Midwest region, supporting local employment and economic activity. Peter Bortoli, regional operations manager at ADM, said: “Farmers want a simple, efficient experience when they arrive, pull in, unload and get back to the field. This project will allow us to receive corn faster, improve reliability and offer a better experience for our farmers and our community.” “Farmers want a simple, efficient experience when they arrive—pull in, unload, and get back to the field,” Bortoli said. “This project will allow us to receive corn faster, improve reliability and offer a better experience for our farmers and our community." ADM has operated in Clinton for more than four decades and employs over 750 people in the area. The site includes a corn wet mill producing sweeteners, starches, ethanol, beverage alcohol, corn oil, enzymes and animal feed ingredients, alongside grain elevator and barge loading operations.

FrieslandCampina Ingredients has expanded its North American innovation footprint with the opening of a new application centre in New Jersey, designed to accelerate high-protein product development. The state-of-the-art facility is designed to help customers bring new products to market more quickly by offering localised technical support, formulation expertise and real-time product testing. Located within the company’s North America sales office, the centre serves as an extension of FrieslandCampina Ingredients’ Global Innovation Center in Wageningen, the Netherlands. The opening forms part of the company’s broader strategy to build a global network of regional application centres, following the launch of a similar facility in Singapore last year. Together, the centres are intended to bring research and development capabilities closer to customers and support faster innovation tailored to regional consumer trends. The investment comes amid sustained growth in demand for high-protein foods and beverages across North America. According to consumer research cited by the company, 40% of US consumers consider high-protein claims an important purchase driver when shopping or dining out, while 8 in 10 Americans prioritise protein in at least one daily eating occasion. As consumers increasingly seek products that balance nutritional benefits with strong sensory performance, manufacturers are under pressure to deliver formulations that maintain taste, texture and stability while increasing protein content. FrieslandCampina Ingredients said the New Jersey application centre was specifically developed to support these formulation challenges. The facility features advanced processing and testing equipment, including a homogeniser and food-grade autoclave, enabling developers to evaluate ingredient performance under commercial processing conditions. Enhanced analytical capabilities also allow teams to assess stability, texture and functionality with greater precision, helping ensure that prototypes developed in the lab can scale successfully to commercial production. Auke Zeilstra, regional sales director for North America, said: “This application centre is more than a new facility; it is a strategic investment in how we support our customers in North America." The company emphasised that the centre is designed to foster closer collaboration with customers through hands-on product refinement and technical troubleshooting, reducing development timelines and minimising costly trial-and-error during formulation. Zeilstra continued: “With our enhanced innovation capabilities, we’ve now got the ability to work even closer with customers to solve formulation challenges and bring products to life faster. This investment, coupled with recent acquisitions in the region, strengthens both our on-the-ground application support and ingredient supply capabilities.” The new centre further positions FrieslandCampina Ingredients to capitalise on growing demand for functional nutrition solutions, particularly in categories such as ready-to-drink beverages, sports nutrition, dairy-based products and fortified snacks.

According to a report by Reuters, Brown-Forman has rejected a $15 billion takeover offer from privately owned spirits producer Sazerac, despite the proposed bid valuing the Jack Daniel’s maker above its current market price. Reuters, citing a source familiar with the matter, reported that Sazerac submitted a cash offer of $32 per share in April, backed financially by Wells Fargo and Apollo Global Management. The proposal would also have allowed Brown-Forman’s Class A shareholders to either receive cash or roll their shares into the combined business. Shares in Brown-Forman closed down 1% at $26.56 on Tuesday, remaining well below Sazerac’s offer price. The reported rejection follows the collapse of separate merger discussions between Brown-Forman and Pernod Ricard, which ended in late April after the companies were unable to agree on terms. Reuters previously reported that the Brown family, which controls Brown-Forman, preferred a potential deal with Pernod Ricard over Sazerac’s approach. Sources said the family viewed Pernod Ricard – owner of brands including Jameson, Absolut and Malibu – as the more prestigious strategic partner. The structures of the two proposals also reportedly differed significantly. Pernod Ricard’s proposal was said to be largely stock-based, allowing the Brown family to retain influence in the combined company, while Sazerac’s bid relied more heavily on cash financing and would have resulted in the family relinquishing control. Sazerac, which owns more than 500 brands including Buffalo Trace and Fireball, generates more than $6 billion in annual net sales, compared with Brown-Forman’s approximately $4 billion. FoodBev has reached out to both Brown-Forman and Sazerac for comment regarding the report.

Shaken Udder is entering the functional dairy drinks space with the launch of a new high-fibre milkshake range. The new Shaken Udder Fibre range will debut exclusively in Tesco stores nationwide from 13 May, launching in two flavours, Mint Choc and Banana, in a 330ml ready-to-drink format. Designed to combine functional nutrition with the brand’s signature thick and creamy texture, the range targets consumers seeking convenient ways to increase fibre intake without compromising on taste. The launch comes as fibre gains traction as a key wellness priority among UK consumers. Despite growing awareness around gut health, Shaken Udder noted that 96% of people in the UK are still not consuming enough fibre in their diets. The Mint Choc variant contains 8.9g of fibre per bottle, providing just under 30% of the recommended daily fibre intake for adults, while Banana delivers 7.6g per bottle, equivalent to around 25% of daily requirements. In addition to fibre fortification, the milkshakes provide nearly 50% of the recommended daily calcium intake and are made without artificial colours, flavours or sweeteners. The products are formulated using real mint extract and bananas, aligning with continued demand for cleaner-label ingredients. The new range reflects growing convergence between indulgence and functionality within the chilled dairy category, where brands are increasingly incorporating digestive health, protein and nutrient claims into mainstream products. Rob Reames, CEO of Shaken Udder, said: “Consumer interest in fibre continues to grow and as the UK’s number one premium and fastest growing milkshake brand, we are bringing something new to the category that still puts quality and taste at the heart of the product with the added bonus of fibre." Founded in 2004 by Jodie and Andy Howie, Shaken Udder initially built its reputation through festival sales before expanding into retail. The brand secured its first grocery listing with Harvey Nichols in 2008 and is now stocked across all major UK supermarkets, wholesalers, schools, cafés and farm shops. Its wider portfolio includes classic milkshake flavours such as Chocolush, Vanillalicious and Raspberry Ripple, alongside protein-enhanced and ambient product ranges. The company was acquired in 2025 by Spanish food business Idilia Foods as part of the group’s strategy to expand its presence in the UK beverage market. Shaken Udder Fibre will retail at £2.30 per bottle.

Hippeas is expanding its better-for-you snacking portfolio with the launch of Protein Crunch, a new range of puffed snacks designed to meet growing consumer demand for high-protein, plant-based snacks with bold flavour and crunch. The new Protein Crunch line delivers 8g of plant-based protein per 1oz serving and is available in two flavours: Cheddar Vibrations and Pizza Party. Made with pea protein and avocado oil, the baked snacks contain 55% less fat than leading crunchy puff products, according to the company. The launch marks Hippeas’ latest move to strengthen its position in the rapidly evolving healthy snacking category, where protein-forward products continue to gain traction with mainstream consumers. Nick Marmet, VP of marketing at Hippeas, said: “We’re obsessed with peas and challenged ourselves to create a snack that delivers serious crunch and big flavour with double the protein of our original puffs. Protein Crunch is our answer: a next-generation puff that brings the texture people crave together with plant-based protein, all in a way only Hippeas can.” The launch follows a strong period of growth and innovation for the brand, including a refreshed visual identity, expanded puff flavour offerings and further development across its tortilla chip and pops portfolio. Hippeas said these initiatives are intended to reinforce its standing in modern snacking by delivering products that balance indulgence with health-conscious ingredients and sustainability credentials. Cheddar Vibrations is now available nationwide at Sprouts Farmers Market stores, while both Protein Crunch flavours are currently available through Amazon, TikTok Shop and the brand’s direct-to-consumer platform. Additional retail distribution, including Kroger stores, is expected later this summer. Founded around pea-based snacking, Hippeas products are certified vegan, gluten-free and Non-GMO Project Verified, with the company continuing to position pea protein as both a nutritional and environmentally conscious ingredient choice.

Carlsberg Group has invested €12 million (approx. $14 million) in a new high-speed canning line at its brewery in Lviv, Ukraine, as part of continued expansion of its local production capabilities. The new line has a capacity of 40,000 cans per hour, or around 11 cans per second, and is expected to increase overall brewery productivity by 38%. It occupies 1,000 square metres of production space and consists of eight machines. With the addition of the new facility, the Lviv site now operates three production lines covering kegs, PET bottles and cans. The investment forms part of Carlsberg’s wider long-term commitment to Ukraine. Since the start of the war, the group says it has invested UAH 4.5 billion (approx. $102 million) in the country and plans to continue annual investments of UAH 1-1.5 billion (approx. $23-34 million) over the next three years. Carlsberg Group chief executive Jacob Aarup-Andersen said Ukraine remains strategically important to the company and that continued investment is intended to strengthen economic resilience as well as maintain operations. “Ukraine is strategically important to us and has been so long before the war,” he said. “While operating conditions have become much more difficult, we continue to see our business in Ukraine as both sound and meaningful.” He added that ongoing investment reflects a belief in long-term commitment to the market. Carlsberg Ukraine operates three breweries in Zaporizhzhia, Lviv and Kyiv, making it the largest Danish business presence in the country. The company employs more than 1,400 full-time staff across production, sales and administration, and supports an estimated 20,000 additional jobs in related sectors including agriculture, logistics, trade and hospitality.

Starbucks is expanding its at-home coffee range with the launch of Starbucks Coffee Craft, a new premium coffee concentrate designed to let consumers recreate iced café-style drinks at home with minimal preparation. Rolling out to retailers nationwide, the product is aimed at growing demand for iced coffee and customisable drink formats outside the café environment. Starbucks Coffee Craft is a concentrated coffee made with arabica beans and developed to retain the brand’s signature taste profile. It can be mixed simply with water, sparkling water, milk or plant-based alternatives, offering flexibility for a range of iced drinks. The launch comes in two variants: Rich Black and Signature Caramel Flavour. Each bottle contains enough concentrate for around eight servings and is designed to support a variety of recipes, including iced Americanos, iced lattes and caramel-style iced beverages inspired by Starbucks café menu items. The product is positioned around personalisation, encouraging consumers to adapt drinks with syrups, whipped cream, and other toppings to suit individual preferences. Ingrid Hayes, coffee marketing director at Nestlé, said iced coffee trends continue to grow but replicating café-style drinks at home can feel complicated for consumers. “With Starbucks Coffee Craft it has never been easier to create delicious, iced drinks from the comfort of your home,” she said. “It’s perfect for those who rely on convenience but are still looking for the premium quality and taste that Starbucks is known for.” Hayes added that the concentrate is intended to support experimentation with different flavour combinations and homemade recipes. “Our new coffee concentrated opens the door to endless iced coffee possibilities,” she said. “Whether you prefer a rich Iced Americano or an indulgent Iced Caramel Macchiato, Starbucks Coffee Craft is designed to cater to your taste preferences.”

UK-based food tech start-up Adamo Foods has secured funding as part of a €10 million European Union-backed project aimed at accelerating the commercialisation of next-generation whole-cut meat alternatives. The company announced it has been awarded funding through the Circular Bio-based Europe Joint Undertaking (CBE JU), under the EU’s Horizon Europe programme, to support the scale-up of its fungal fermentation platform for producing steak-like alternative proteins. The three-year initiative, known as MycoStruct, brings together a consortium of 12 food, biotech and research organisations from across Europe. Partners in the project include Bidfood Group, Bühler, TU Delft and Bio Base Europe, among others. Adamo Foods said the project will focus on two primary objectives: scaling production of its whole-cut alternative proteins and valorising food industry sidestreams into nutrient-rich protein ingredients. The funding comes at a pivotal moment for the plant-based category, which has experienced slowing growth across several European markets. Adamo is positioning itself within the premium “no-compromise” segment, targeting consumers seeking alternatives that closely replicate the taste, texture and nutritional profile of conventional meat. The company’s proprietary triple-patented fungal fermentation technology is designed to recreate the fibrous structure of animal muscle tissue while maintaining a simplified ingredient list. According to the company, its current mycelium steak formulation contains five natural ingredients, delivers higher protein quality than beef, contains added fibre and no cholesterol. Adamo also highlighted the sustainability credentials of its production model, claiming its mycelium steak generates 93% fewer greenhouse gas emissions than conventional beef production. The MycoStruct project has additionally received the European Commission’s STEP Seal, recognising innovations aligned with the bloc’s economic resilience and sustainability objectives. Pierre Dupuis, founder and CEO of Adamo Foods, said: “We’re not just creating another meat alternative; we’re building a scalable, circular bio-economy that proves delicious whole-cut steaks can be produced without the animal and affordably." Founded in 2021, Adamo Foods is developing whole-cut alternatives, including steak and chicken breast using fermentation-derived mycelium. The company is backed by climate and food-tech investors, including Future Planet Capital.