Tetra Pak has unveiled a new plant-based sunflower protein ingredient aimed at empowering food and beverage producers to capitalise on the surging demand for plant-based products. The ingredient is aimed at enhancing product offerings while maximising existing production investments. The introduction of sunflower protein comes at a critical time, as the global plant-based food market is projected to grow significantly, with estimates suggesting it could reach $35.9 billion by 2033. Tetra Pak’s sunflower protein is designed to provide manufacturers with a versatile solution that can be integrated into a variety of products, including plant-based iced coffee, yogurt and ready-to-drink protein beverages. With a recommended usage range of 2% to 7%, the ingredient offers flexibility in formulation, allowing producers to tailor products to meet specific nutritional and sensory requirements. Sunflower protein boasts a neutral, slightly nutty flavour, smooth texture and off-white colour, making it suitable for diverse applications. Its high protein content – up to 50% – alongside fibre, vitamins and antioxidants, positions it as an ideal ingredient for functional and fortified food products. This aligns with consumer wellness trends, as a recent survey indicated that 74% of consumers actively seek products with health claims. Sasha Ilyukhin, senior vice president of global processing services and solutions at Tetra Pak, said: “Sunflower protein is a renewable and flexible ingredient that opens the door to new product opportunities without requiring major changes to existing lines and product formulations". He continued: "With its adaptable flavor and nutritional benefits, it’s a great way for producers to expand product portfolios using current infrastructure, attract health-conscious consumers, and stay ahead of market trends.” Through its Product Development Centres, Tetra Pak's says it can help clients accelerate time-to-market and optimise product creation, ensuring that they can meet the rapidly evolving demands of health-conscious consumers. This support is crucial as the global protein market is expected to exceed $27.48 billion, with specific segments – such as Europe’s meal replacement market – projected to grow from $2.04 billion in 2024 to $3.91 billion by 2033.

Nestlé is investing £28 million in its Dalston factory in Cumbria to upgrade production of Nescafé Frothy Coffee and modernise the site’s operations. The investment includes a new £17.5 million mixing plant and two new packing lines worth £10.7 million. The four-storey mixing plant will introduce updated equipment and systems designed to improve efficiency and recipe accuracy, while also reducing manual handling by 80% through the use of larger ingredient bags. The new packing lines will replace older machinery and include technology capable of producing up to 60,000 sachets per hour. The lines will also be compatible with new packaging materials such as Mono PP laminate, enabling fully recyclable sachets. Richard Watson, CEO of Nestlé UK & Ireland, said: “We are very proud of our British manufacturing and this investment reflects the great work being done by our teams to position the UK as a market with significant manufacturing expertise and capability". He continued: “The Dalston investment is a prime example of how we’re investing in the future of the British food and drink industry – modernising our operations and supporting local jobs, driving growth opportunities and being more sustainable.” Ian Pipes, Nestlé's Dalston factory manager, added: “We are delighted to have secured this investment which marks a significant step forward for our Dalston site. By upgrading our facilities with the latest technology, we’re not only improving product quality, but also creating a more sustainable and supportive environment for our teams.” The site manufactures products including Nescafé Cappuccino, Nescafé Latte, Coffee Mate and Starbucks-branded latte mixes. It sources fresh milk from local dairy farms through a long-standing partnership with First Milk.

Maple Leaf Foods has introduced Maple Leaf Mighty Protein, a new line of chicken protein sticks aimed at meeting rising consumer demand for convenient, high-protein snacks. The sticks are made from lean chicken and contain 12g of protein per 32g serving, with no sugar or fillers and 110 calories per stick. They are gluten-free, keto-friendly and do not require refrigeration. The range launches in three flavours – Original, Buffalo and BBQ – and is available as single sticks or in eight-pack multipacks at grocery retailers nationwide. D'Arcy Finley, VP of brand and marketing at Maple Leaf Foods, said: "Canadians are asking for protein they can take anywhere – clean, tasty and truly satisfying". "Mighty Protein puts complete protein in your pocket at 12g per stick, with zero sugar, no fillers and craveable flavours. It's fuel for the rink, the commute, after the gym or the 'afternoon slump,' all without compromising on natural ingredients or irresistible flavour." Mighty Protein chicken sticks are available at grocery retailers across Canada, as a 32g single stick or in multi-packs of eight.

CSM Ingredients Group has opened a new £3 million product development centre in Cheshire, expanding its UK footprint with a facility designed to support customer-led innovation across the bakery and wider food industry. The site, which is now fully operational, includes a next-generation test bakery, a customer experience centre and the company’s new UK head office. The two-tier facility integrates office space with a development hub equipped with advanced processing technology and a temperature-controlled bakery for running trials and supporting new product development. Gabriele Del Torchio, CEO of parent company Nexture, said the investment reflects the strategic importance of the UK and Ireland. “Our investment in the UK and Ireland clearly signifies the importance of the area not only for CSM Ingredients, but for the entire Nexture platform,” Del Torchio said. “This new facility in Cheshire embodies our collective ambition to bring together craftmanship, innovation and partnerships to deliver meaningful progress for our customers and the industry at large.” The site also includes a mock production area for line trials, training and presentation spaces and a dedicated allergen-free zone designed to meet increasing demand for specialist solutions. Christian Sobolta, CEO of CSM Ingredients, added: “This new site represents far more than a facility: it embodies our vision for the future of food. The modern equipment, the customer-focused test production environment and the sustainable design of the workspaces will enable us to accelerate product development and customer proximity across several food segments, allowing us to work even closer with our partners to shape the next generation of food experiences.” Sustainability features were built into the design, with solar panels expected to supply around 15% of the site’s energy. EV charging points have also been installed. According to the company’s 2024 Sustainability Report, 80% of the electricity used across the group last year came from renewable sources, up from 62% in 2023. The new Cheshire centre is open to customers from this month.

Spanish family-owned food company Idilia has acquired Shaken Udder Group, the UK’s leading premium milkshake brand. The acquisition pairs Shaken Udder’s strong UK market presence with Idilia’s track record in building household brands. With Idilia’s backing, Shaken Udder plans to expand distribution, accelerate new product development and reach new consumer segments in both domestic and international channels. Shaken Udder, founded in 2004 by Jodie and Andy Howie, will continue to operate as an independent business and retain its full team. Jodie and Andy said: “We couldn’t be prouder of the Shaken Udder brand we have built over the last 21 years and we look forward to seeing the brand continue to thrive under the new ownership of Idilia”. Under the agreement, the leadership team will shift: former managing director Rob Reames will take on the role of CEO, while the founders will exit the business. David Garman will step down as chair and Idilia CEO Xavi Pons will join the board. Reames said: “From the first meeting, it was clear that Idilia and Shaken Udder shared the same vision. With Idilia’s support, we hope to accelerate Shaken Udder’s growth whilst shaking up the dairy category\.”

Ingredion has partnered with Swiss biotech start-up Cosaic, aiming to enhance the taste and texture of animal-free foods and beverages using Cosaic’s yeast ingredient. Cosaic – previously named Cultivated Biosciences – introduced its Cosaic Neo solution earlier this year alongside its name change. The ingredient is designed to enable manufacturers to achieve ‘dairy-like creaminess’ and stability across a range of animal-free F&B applications, from functional beverages to spirits and sauces. Cosaic Neo is a natural, yeast-derived emulsion that includes fats, proteins and fibres that combine naturally to offer eight functional and sensory benefits in a single, clean label animal-free ingredient. While today’s food products typically blend fats, proteins and carbohydrates from different sources, often relying on additives to bring them together, Cosaic Neo’s microstructure naturally integrates these molecules. This allows nutrients to combine in new ways beyond simple one-to-one replacements, eliminating the need for additives. Ingredion will support Cosaic in implementing its go-to-market strategy, beginning with the US market. It will co-develop new products to expand the start-up’s portfolio, which already includes solutions for performance drinks, meal replacement shakes, dressings, sauces and spirits. Mike Leonard, chief innovation officer at Ingredion, said: “From improved texture, to taste, to performance, Cosaic leverages a deep knowledge of biotech innovation to develop a novel, multi-functional ingredient platform that will allow us to innovate foods with customers in ways never before imagined”. Tomas Turner, co-founder and CEO at Cosaic, said: “Partnering with Ingredion marks a pivotal moment for Cosaic. It validates the years of research we’ve poured into reimagining what ingredients can do, and how they can do better for people, businesses, and the planet”. “Together, we’re bringing our yeast-derived emulsion to the world stage, transforming how creamy, delicious, and sustainable foods are made.”

Chance Clean Cider, the UK’s first standalone non-alcoholic cider brand, has launched creating an authentic craft cider to the low and no category. Brewed in Worcestershire using 100% British apples, Chance delivers the depth, body and crispiness of a classic English cider at just 0.5% ABV. Produced using traditional cider-making methods, Chance begins life as an 8.2A BV cider before being carefully liquored down to retain full flavour. The result: crisp apple flavour with citrus and pineapple notes, complemented by a subtle woody tone that mirrors the mouthfeel of full-strength cider. The brand was created by John Logue, formerly of Lucky Saint and Crossip, who brings over 20 years’ experience across major drinks businesses. He founded Chance after noticing a gap in the low- and no-cider market. The UK cider category is worth £2bn, non-alcoholic options remain scarce, just one third of pubs stock a no-alcohol cider. Logue said: “Cider drinkers have been left short-changed, despite the huge enthusiasm for low and no across the UK. By expanding alcohol free choices, we’re giving consumers and customers more options.” Chance also aims to strengthen social inclusivity among mindful drinkers, providing an alcohol free cider that still feels part of the occasion. The brand has attracted notable industry backing, with Gareth Bath, known for senior roles at companies such as BrewDog, joining as strategic advisor. Chance is available now in packs of 12 330ml glass bottles at a range of independent retailers.

Higgidy is tapping into the demand for festive flavours with the launch of two limited-edition Christmas rolls, supported by a full seasonal packaging refresh across its popular snacking and sharing lines. The new additions. Pigs in Blankets-Inspired Sausage Rolls and Brie & Cranberry Veggie Rolls, headline Higgidy’s 2025 festive range, which also includes returning favourites such as Beechwood Smoked Bacon & Extra Mature Cheddar Little Quiche, Extra Mature Cheddar & Spinach Mini Muffins and a six-pack of Beechwood Smoked Ham Hock & Mature Cheddar Sausage Rolls. Both new products come in bespoke “Merry & Moreish” Christmas packs, featuring baubles, gold accents and festive florals designed to enhance seasonal standout on shelf and appeal to shoppers planning gatherings and buffet spreads. The Pigs in Blankets-Inspired Sausage Rolls (2 x 54g, RRP £1.50) combine British outdoor-bred pork, bacon jam and extra mature Cheddar, wrapped in all-butter puff pastry and finished with a parsley and dried beetroot crumb. Meanwhile, the French Brie & Cranberry Veggie Rolls (2 x 54g, RRP £1.50) feature French Brie, extra mature Cheddar and dried cranberries, wrapped in buttery pastry and topped with a blend of Cheddar, Emmental, millet seeds and dried beetroot. Designed for snacking, sharing and festive hosting, the seasonal portfolio aims to strengthen Higgidy’s position as a go-to brand for Christmas grazing and food-to-go occasions. In a statement, the company said: “Christmas is a really important time and our new festive rolls perfectly capture the seasonal flavours that our customers love. We know many of our products play a key role at meal and snacking occasions across the country, and we hope our limited-edition packaging brings a touch of Higgidy to plates at this special time of year.” The new festive twinpack rolls are available now in front-of-store food-to-go fixtures at Tesco, Sainsbury’s and Boots, while the wider seasonal range is listed across all major retailers.

Barry Callebaut has signed an agreement with food-tech company NotCo AI to explore the use of artificial intelligence in chocolate recipe development. The partnership sets out to examine how AI could accelerate chocolate innovation, from improving taste and texture to enabling more sustainable formulations, as companies across the industry face rising cocoa costs, climate-related pressures and evolving customer expectations. Under the agreement, the two companies will look to combine Barry Callebaut’s global ingredients data, manufacturing footprint and supply-chain capabilities with NotCo’s proprietary AI models, creating what they describe as an end-to-end innovation framework for chocolate. According to both parties, the pilot aims to test whether AI-driven formulation can cut development timelines, increase successful recipe “hit rates,” and support more customised product creation for food and beverage manufacturers. Barry Callebaut CEO Peter Feld said the initiative reflects the company’s wider digitalisation strategy and its ambition to speed up innovation in response to market shifts. "This agreement marks an exciting step forward for Barry Callebaut and for our customers. It reflects our commitment to creating best customer experience by boosting innovation and speed to market." "By combining our deep chocolate expertise and global reach with NotCo’s advanced AI capabilities, we’re aiming to unlock speed for breakthrough recipe solutions – from health-forward formulations to functional ingredients and Nutri-Score-friendly options." NotCo AI’s CEO and co-founder, Matias Muchnick, said the company’s dataset – built over a decade – has become a valuable engine for next-generation consumer packaged goods development. "By integrating Barry Callebaut's unparalleled chocolate knowledge with our general purpose approach platform, we're creating a personalised and unique innovation engine that will set a new standard for the entire industry." The collaboration sits within Barry Callebaut’s multi-year digitalisation agenda, which includes exploring how AI could bolster resilience in an increasingly volatile cocoa market. By deploying models that can adapt to fluctuating ingredient availability, the companies aim to maintain taste and quality regardless of agricultural or supply-chain disruption. NotCo’s AI has already been used to support hundreds of product launches for global F&B brands, with its system trained on a proprietary dataset of ingredient properties and functional behaviours. Both companies say the partnership could help define what the 'next generation of chocolate' looks like – potentially reshaping how large manufacturers approach formulation and R&D in the years ahead. Earlier this month, Barry Callebaut also teamed up with cocoa-free chocolate start-up Planet A Foods to meet the growing consumer demand for sustainable chocolate solutions without cocoa

Mars has introduced several new limited-edition confectionery products for the 2025 holiday season across its M&M’s, Twix and Life Savers brands. New products include: M&M’s Winter Blend – a milk-chocolate edition featuring white and blue colours designed for winter-themed baking and gifting. Twix Snowmen – a snowman-shaped bar combining cookie, caramel and milk chocolate. Life Savers Gummies Holiday Shapes – gummies in seasonal designs such as stockings, snowmen and Santa hats. Allison Miazga-Bedrick, VP seasonal marketing at Mars Wrigley North America, said: "Nothing says holiday cheer like sweet treats and classic movies, enjoyed with friends and family. Passing around M&M's Winter Blend during a holiday film or treating yourself to a Twix Snowmen while holiday shopping, makes the season cosier and more delicious." Alongside the new launches, Mars is also returning several seasonal classics, including M&M’s Holiday Blend (red and green varieties), Snickers Trees, M&M’s Toasty Holiday Peanut and the Skittles Holiday Cane. The 2025 Mars Wrigley seasonal range is available at retailers nationwide throughout the holiday period.

Flavour specialists ITS has unveiled a new portfolio of natural smoke-free smoked flavours designed to help cheese manufacturers maintain authentic smoky profiles ahead of incoming EU legislation that will restrict traditional smoke flavourings from July 2026. The new rules will ban the use of eight traditional smoke condensates across most food categories – including cheese – posing a challenge for processors creating varieties such as smoked cheddar, gouda and applewood-style cheeses. ITS latest innovation offers regulatory-compliant solutions, allowing producers to maintain the taste and aroma without formulation changes or product withdrawals. The flavours are clean label-friendly, easy to integrate and engineered to mimic the woody, nutty, spicy and caramelised characteristics typically associated with smoked cheese. The range includes several flavour profiles to suit different cheese styles: • Hickory Style Smoke Flavouring (13471) – savoury, bitter, phenolic, meaty • Smoke Type Flavouring – charred, woody, sweet, caramel • Smoke-Style Flavouring (13660) – woody, nutty, savoury • Applewood Style Smoke Flavouring (13668) – charred, sweet, mild • Smoke-Style Flavouring (14055) – spicy, charred, strong, meaty • Applewood Smoke Type Flavouring (14175) – appley, fruity, sharp, nutty • Beechwood Type Smoke-Free (14603) – mild, earthy, woody, charred Meg Eade, dairy innovations specialist at ITS, said: “Smoked cheeses are more than just a product, as in many countries they’re a tradition and part of a cultural identity. Whether it’s a tangy smoked gouda or a robust smoked cheddar, these flavours are crucial to many cheeses. With the upcoming ban, it’s important to find compliant alternatives, such as natural flavours, that don’t compromise on taste.” The launch positions ITS as one of the first flavour suppliers to proactively address the regulatory shift, providing manufacturers with ready-to-use solutions well ahead of the 2026 deadline.

GEA has announced it is constructing a large-scale mixing plant for flavour production for Symrise, at the flavour producer’s main production site in Holzminden, Lower Saxony, Germany. GEA’s turnkey process technology will enable Symrise to enhance flexibility and increase its production capacity. Installation of the plant began in summer 2025, with commissioning planned for spring 2026. Flavours produced by Symrise at the site – including vanilla extracts, citrus oils, meat flavours and menthol-based essences – are used both for internal processing and as ingredients supplied to the food and beverage industry. They are used across a wide range of product applications, including yogurts, confectionery, ready meals and beverages. Symrise processes a variety of raw materials at Holzminden, from alcohol-based solutions to viscous syrups. Advanced technologies are required to meet stringent safety and product quality standards. Ethanol-containing products require explosion-proof design, while powders pose additional dust explosion risks. Meanwhile, substances like citrus oils are aggressive to certain materials and require special seals. The viscosity range, from water-like liquids to syrupy consistencies, and temperatures between –20°C and +80°C, demand precise process control. Additionally, strong-smelling menthol blends, kosher recipes and sweet flavours must remain entirely separated. The new plant delivers a fully integrated concept to meet these diverse needs. At the heart of the building is a spacious mixing area, where raw materials from the adjacent tank farm or from containers, are transferred to the mixing tanks via vacuum conveying. Powders are added through a dedicated filling nozzle and the homogenous mixtures are then transferred to cooling tanks for maturation, or directly to the filling line. The plant is connected to a cleaning and steaming system, and features a heat recovery system for CIP return flows, which reuses part of the process energy and reduces energy consumption per batch. Additional measures, like water-saving CIP cleaning and optimised insulation, reduce water and energy use further. Heat recovery improves efficiency and helps meet environmental regulations, as wastewater is cooled to below 30°C. GEA noted that the diversity of the flavours processed places high demands on process control, material selection and complete product emptying to minimise losses. The company has developed customised solutions for Symrise with this in mind, leveraging the flexibility of its components, such as hygienic seat valves with bellows and sampling valves designed to remove product residues. These solutions were designed in close cooperation with the ingredients company, refined through 3D planning to integrate seamlessly into the plant. Karsten Zota, factory manager of liquid compounding at Symrise, said: “The production of liquid flavours is one of Symrise's core competencies. The new plant increases our capacity by up to 50% and significantly shortens our delivery times. This makes us more flexible and enables us to better serve growing customer demand.” Both existing and new formulations can be implemented efficiently at the plant, enabling Symrise to quickly respond to market trends such as natural flavours and clean label products. Lukas Schnöing, liquid food expert and project manager at GEA, said: “This project demonstrates how vital customised solutions are for demanding applications. Our experience in processing complex liquid products, combined with precise project management and the ability to engineer tailored solutions, made this plant possible.”