Barry Callebaut has entered a three-year partnership with Arla Foods to reduce emissions from dairy used in its chocolate and food ingredient supply chains, beginning with skimmed milk powder sourced from the UK. The collaboration is Barry Callebaut’s first dairy partnership focused on reducing on-farm emissions and forms part of the chocolate manufacturer’s wider Net Zero roadmap. Under the agreement, Arla will provide Barry Callebaut with annual farm-level primary carbon footprint data linked to the dairy volumes supplied to the company. The data is intended to improve visibility of Scope 3 emissions and help identify opportunities to accelerate emissions-reduction measures across farms in the companies’ shared supply chain. The partnership will operate through Arla’s Farm Ahead Customer Partnership programme, which connects dairy customers with farm-level sustainability data and initiatives designed to support emissions reductions. Dairy is a significant area of focus within Barry Callebaut’s efforts to lower the footprint of its broader value chain. The company said the initiative will help it move beyond carbon measurement towards practical decarbonization measures at farm level. Tilmann Silber, head of Net Zero at Barry Callebaut, said: “Decarbonising dairy is essential to reducing our carbon footprint and this partnership is a testament to our commitment to driving meaningful progress on our Net Zero journey.” Silber continued: “By working closely with partners like Arla, we can increase transparency in our dairy supply chain and accelerate the development of scalable decarbonization initiatives that support our Scope 3 reduction targets and contribute to ongoing sustainability efforts in the food chain.” A central element of the partnership will be the use of incentive payments for farmers implementing practices aimed at reducing emissions. The companies said the programme will combine primary farm-level carbon footprint reporting with recognised greenhouse gas and dairy carbon methodologies. This is intended to provide a more measurable basis for identifying and supporting emissions-reduction activity across the supply chain. Gabriela Aramayo, responsible sourcing lead for dairy at Barry Callebaut, said: “Dairy is one of the most complex categories to reduce carbon footprint and meaningful progress requires close collaboration across the entire value chain.” She added: “What makes this initiative particularly important is the ability to connect climate ambition with concrete action at farm level through long term engagement with suppliers and farmers.” Arla said the partnership will also support the actions of its farmer owners while providing Barry Callebaut with data for its farmer owners will providing Barry Callebaut with data for its sustainability reporting. Catherine Konge Varming, senior director of sustainable innovation and development at Arla, said: “We are pleased to work closely together with Barry Callebaut on our shared goal to reduce emissions from dairy. Through the partnership, we can further support the actions our farmer owners are taking to produce high-quality dairy as efficiently while providing valuable data for Barry Callebaut’s reporting purposes.” The dairy initiative is part of Barry Callebaut’s broader strategy to reduce emissions throughout its value chain and develop lower carbon solutions for customers. The company said the partnership will contribute to its Net Zero Chocolate Solutions, which are designed to help customers reduce the end-to-end footprint of cocoa and chocolate products through targeted supply chain partnerships. By linking customer demand, supplier engagement, farm-level data and financial incentives, the companies are positioning the initiative as a model that could potentially be scaled to other supply chains, though neither has disclosed the targets for the partnership or the volume of dairy covered by the initial agreement.

The FMCG industry‘s automated packaging processes bear the distinctive mark of a German company. Sixty years ago, Gerhard Schubert founded his business, which has repeatedly raised the bar for robot-based top-loading operations. Much of today's standard top-loading packaging technology, from pick-and-place to transport and vision systems, dates back to 1966. At that time, Gerhard Schubert had just set up his own company because he was determined to develop the world’s first modular assembly system for top-loading packaging processes. He laid the foundation for his thriving business with a hot melt carton erector, the company’s first commercially available packaging machine. This proved to be a successful idea and sparked the development of several others, as erecting and gluing cartons were only two steps in a much more comprehensive process. Both filling and sealing were important processes that required adequate systems as well. Together with erecting and gluing, these are the main functions of top-loading machines, which Gerhard Schubert was convinced had potential. He therefore set to modularise the basic functions of top loading to address the varying requirements of different industries. Rather than using ready-made, stand-alone machines for different tasks, Gerhard Schubert envisaged a small number of assemblies that could be combined in various ways to meet almost any packaging need – and build almost any packaging machine or line. This gave rise to the Schubert Special Machine Construction Kit, or Schubert-Sondermaschinen-Baukasten (SSB), which comprised several assemblies, though at the time they were all mechanical ones. The development clearly called for optimisation, and from the 1980s onward, Gerhard Schubert laid the groundwork for the fully robotised TLM portfolio known today. Over time, the robots became more and more sophisticated. Vision technology developed in-house enabled them to recognise and pick up products without any further assistance. The new TLM generation premiered at Interpack in May 2026. From then on, the innovations came thick and fast: In the mid-1990s, Schubert’s VMS packaging machine controller was launched, forming the basis for the Schubert Machine Construction Kit (Schubert-Maschinen-Baukasten, SMB), which included controlling technology integrated into the machine bed. The first TLM machines went into operation in 2000. The principle was to make them even more compact, more accessible and easier to operate, so the control cabinets were moved up into the frame. The launch of the Transmodul in 2009 marked a significant shift in the transport within packaging lines, offering unparalleled speed and agility. Today AI, sustainability and new packaging concepts are changing the industry. With ever more intuitive solutions – notably the TOG series of fully standardised production cells, a new generation of TLM, the extended Lightline range for pre-configured packaging tasks, and the Packaging Competence Center – Schubert remains true to its roots by making things as easy as possible for its customers. More information on Schubert’s packaging technology and innovation history is available on the company’s website.

French biotech company Nūmi has secured €3.7 million in non-dilutive funding through the France 2030 i-Démo programme to support the development and scale-up of its human milk bioactive technology. The company has been selected as an i-Démo laureate, with the funding set to support the scale-up of its bioprocess, development of its next generation of human milk bioactives and preparations for industrialisation. Nūmi is developing a biomanufacturing platform that uses mammary cells to produce bioactive ingredients naturally found in human milk. According to co-founder and CEO Eden Banon-Lagrange, the award represents recognition of the technology the company has been developing over the past three years. “This funding will help us push the technology further, from scaling our bioprocess to advancing our next generation of human milk bioactives and preparing for industrialisation,” Banon-Lagrange said. The company indicated that further announcements are expected in the coming weeks. Top image: © Nūmi

Vivazen has launched Taboo Tea, a new ready-to-drink beverage containing botanical kratom, targeting adult consumers looking for an alternative to alcoholic drinks and traditional soft drinks. The non-alcoholic beverage is initially available through convenience stores across the Tampa, Florida area, with the company planning to expand into additional markets. Taboo Tea is positioned as a “social elixir” made with naturally derived botanical ingredients, including whole-leaf kratom. Vivazen says the drink has been developed for adults to consume on its own or as part of social occasions. The launch marks the company’s move further into the ready-to-drink beverage category, extending its existing portfolio of botanical products into a format designed for social and everyday consumption. According to Vivazen, Taboo Tea uses botanical ingredients sourced from their native regions around the world. The company says it uses whole-leaf kratom in its products and manufactures its portfolio at FDA-registered facilities operating in accordance with Good Manufacturing Practices (GMP) across the US. Bryan Derr, chief operating officer at Vivazen, said: “Taboo Tea is non-alcoholic, botanically crafted and designed to be enjoyed however you want." The company says its products undergo third-party testing for purity, strength and compliance with its quality and safety standards. Vivazen also highlights its Safe Shelves initiative, which it says is intended to help consumers and retailers identify compliant, independently tested botanical products and distinguish them from illegal synthetic drugs. The launch comes as Vivazen expands beyond its established botanical supplement portfolio and develops products aimed at consumers seeking non-alcoholic and functional alternatives. Top image: © Vivazen

UK plant-based food brand Bol has expanded its Power Soup range with the launch of two new fibre-forward SKUs, aiming to bring a ‘new benefit-led proposition’ to the chilled soup category. Rolling out from 16 September 2026, the new soups – Sweet Potato, Coconut & Chilli Fibre Power Soup and Three Bean Chilli Fibre Power Soup – combine ‘bold,’ trending flavours with 21g of fibre per pot. According to Bol’s research, the fibre content puts it at over 13g higher than the average for other branded fresh soup products in the category. The innovation comes as Mintel data shows up to 96% of people in the UK are not eating enough fibre, while 60% of consumers surveyed said they have become aware of the health benefits of fibre over the past year. Bol’s new line aligns this growing interest with everyday eating routines, designed to provide nutritional benefits in a familiar and accessible format. Sweet Potato, Coconut & Chilli combines sweet potato, coconut, ginger, chilli, cumin, coriander and lime, for a ‘smooth and velvety’ soup with a warming kick. In addition to the fibre content, it contains 18g of protein and 15 plant-based ingredients. The flavour profile also taps into growing interest in spicy flavours, with 66% of Gen Z and Millennials likely to buy a product featuring ‘heat’ or spice, according to Quad’s Marketing to Gen Z 2025 report. Three Bean Chilli puts the focus on beans, combining black, pinto and kidney beans with tomato, smoked paprika, cumin, coriander and lime. It delivers 24g of protein and 14 plant ingredients per pot. According to Google Trends, searches for bean recipes were up 42% year-on-year in 2024, while YouGov data indicated that Mexican cuisine was the UK’s most popular world cuisine among 18-44-year-olds in 2025. The new SKUs join the existing Power Soup range from Bol, with other products in the health-led line-up built around immunity and protein. Hollie Fox, head of brand at Bol, said: “Crafting high-fibre recipes has been our bread and butter from when we first launched in 2015. But now it’s part of the mainstream conversation and shoppers are looking for it. So with this latest innovation, we’re putting fibre firmly in the spotlight and making it easy for people to find it, enjoy it and maximise their nutrition.” The new Fibre Power Soups will debut at Sainsbury’s, Ocado, Tesco and Co-op on 16 September, followed by Morrisons from 5 October and Asda from 26 October. They will be priced at an RRP of £3.45 per pot.

Ritter Sport has appointed Christian Boulter as managing director of its UK and Ireland business, following the resignation of Benedict Daniels after more than a decade at the helm. Christian Boulter Boulter, who joined the German chocolate manufacturer in 2025 as sales director, takes over the leadership role as Ritter Sport looks to build on strong growth in the UK chocolate market. The company said the appointment would provide continuity as it enters its next phase of expansion. During Daniels’ tenure, Ritter Sport’s UK business grew from a niche European chocolate brand into what the company describes as the UK’s fastest-growing block chocolate brand. The business has now passed £25m in UK retail sales, with distribution across every major grocery retailer and a position as one of the category’s leading challenger brands. Daniels joined Ritter Sport in 2014, having previously held commercial roles with FMCG businesses including Ferrero, Britvic and Kettle Foods. Over his more than 10 years with the company, he oversaw the development of the UK operation into one of Ritter Sport’s strongest international markets. His departure comes as the brand continues to focus on expanding its consumer reach while maintaining its positioning around quality and accessibility. Boulter worked alongside Daniels following his arrival in 2025 and has been involved in the company’s commercial strategy, relationships with major retail customers, marketing activity and distribution growth. His promotion from sales director to managing director signals a focus on maintaining momentum while building on the existing commercial strategy. Boulter said: “Consumers are buying chocolate differently today. They may be buying less often, but they're expecting more from every purchase." The comments come as chocolate brands across the grocery sector navigate changing purchasing patterns while competing for consumer spending. Daniels said he was leaving the business with a strong team, customer relationships and a solid platform for future growth. “I couldn't think of a better person to lead the next phase of Ritter Sport's growth,” he said of Boulter. Boulter said Daniels had established strong foundations for the business during his tenure and that he was looking forward to leading its next chapter across the UK and Ireland.

Plant-based oils manufacturer AAK has secured £2 million in funding from Humber Freeport to deliver a major investment programme at its site in Hull, UK. AAK produces oils for a range of food markets including bakery, confectionery, foodservice, retailers and more. The company was initially founded in Hull as Anglia Oils in 1982 and now employs around 300 people in the city. The company plans to make a significant investment into its site at King George Dock, the Port of Hull, to expand production capacity. The funding, delivered through Humber Freeport’s £25 million seed capital fund, will support the first phase of the investment programme, which is designed to strengthen AAK’s presence in Hull in the long-term. The plant-based oil refinery produces large volumes of vegetable oils for manufacturers and retail partners, as well as specialised nutrition and personal care brands. According to AAK, its investment in the city will generate a significant additional tonnage of cargo through the Port of Hull each year, enhancing local supply chain opportunities. The investment is expected to reduce scope 1 and 2 carbon emissions at the site by 39% per tonne of oil produced, compared with 2025 levels. Damian Taylor, AAK’s UK finance director, said: “The investment in our Hull site represents one of the single largest in AAK’s recent history. It will add significant new strings to our bow and enable us to diversify our plant-based oils range and the markets we supply to.” He added: “We’d like to thank Humber Freeport for its support, through the seed capital fund, and for sharing our vision and ambitions for the Hull site. The funding provided valuable support during the feasibility stage of the project, and has enabled us to move forwards quickly and with confidence.”

Iceland Foods and Myprotein are expanding their retail partnership with 25 new high-protein products, including a new range offering up to 92g of protein per meal. The first 18 products launched in Iceland stores on 1 September, with a further seven products due to arrive on 6 October. The expanded range spans ready meals, takeaway-inspired dishes, savoury snacks, desserts and breakfast products. The launch includes Myprotein’s new Mega Protein range, which the brand describes as its highest-proteinto date. The four 600g meals deliver between 83g and 92g of protein per portion, with Sticky Honey Special Fried Rice containing the highest amount at 92g. The range also responds to consumer research cited by the companies, which found that 89% of customers expect at least 75g of protein from a ‘Max Protein’ range. Eight new products have been added across Myprotein’s TakeAway range, bringing high-protein versions of popular takeaway dishes to the frozen aisle. New additions include Sweet & Sour Chicken, Char Siu Honey Chicken, Chicken Korma, Butter Chicken and Hot Chicken Tikka Masala. The range also includes Keema Rice, with Special Fried Rice and Chinese Style Chicken Curry scheduled to launch in October. The wider launch introduces a selection of other protein-focused products, including Chicken Sausages, Chargrilled Butterfly BBQ Chicken Burgers, Chicken Carbonara, Chicken & Chorizo Pasta and Mango & Habanero Chicken with Rice. The October additions will include Tandoori Chicken Koftas, Cheese & Tomato Egg Bites, Cheese & Ham Egg Bites and two smoothie bowl products: Almond Butter & Mixed Berry and Peanut Butter, Chocolate & Banana. A Myprotein x Vimto Ice Lollies multipack also forms part of the expanded range, delivering 5g of protein per lolly. The latest launch builds on a partnership between Iceland and Myprotein that began in January 2023. The companies say more than 40 million units have been sold through the partnership to date, with more than 140 products launched so far. The new products will take the number of products developed through the partnership to around 170. The collaboration initially centred on frozen ready meals but has since expanded into a broader selection of high-protein food formats. Retail sales through the partnership increased by 26% year on year in 2025, while Myprotein now has the second-largest share of the frozen brands category at Iceland, according to the companies. Products from the partnership are now available across nearly 1,400 retail locations, including Iceland, The Food Warehouse, SPAR and The Range stores. Lauren Metcalfe, frozen category director at Iceland Foods, said: “These 18 new additions bring even more choice to customers, including products with up to 92g of protein per portion." The expanded range is part of a wider push by the two businesses to make high-protein products available across more eating occasions, from main meals and takeaway alternatives to breakfast and snacking. The seven remaining products are scheduled to launch across the partnership’s retail network on 6 October.

Novonesis has revealed plans to expand its facility in Patalganga, India, and build ‘one of the world’s most advanced’ enzyme production plants. Supported by a €600 million investment, the facility will increase the company’s production capacity to meet rising global demand for its bio-solutions and strengthen its international supply network. The facility is expected to be fully operational in 2030 and is described as a milestone in the company’s growth strategy. It will produce enzymes for the food and beverage industry, as well as other industries including biofuels and household care. Novonesis’ newly expanded plant will bring it closer to customers across the Middle East, India, and Africa, markets that the company said it expects to see faster growth in than developed markets in the coming years. Patalganga is part of a series of investments Novonesis has made to strengthen its global production setup and serve customers more effectively. Facilities in Rayong, Thailand; Franklinton, North Carolina; Taicang, China; Araucaria, Brazil; and West Allis, Wisconsin, have also been expanded as part of this. Freshwater recycling will reduce the amount of water used at the site, while integrated heat pumps will lower the energy required for operations. Novonesis said these measures will ‘put the facility on a path toward lower Scope 1 and 2 emissions’. Anders Lund, chief operating officer at Novonesis, said: “As demand for biosolutions continues to grow across industries and regions, expanding our global production capacity is a priority”. “The Patalganga expansion will strengthen our scale, operational resilience, efficiency, and supply flexibility. Just as importantly, it brings us closer to customers in key growth markets, enabling us to meet their expectations and deliver on our long-term growth targets.” Novonesis was established following the merger of Danish biotech players Novozymes and Chr. Hansen, completed in 2024. The company now has a workforce of 11,000 people worldwide, specialising in microbial science, fermentation and enzyme innovation.

GEA is investing in the expansion and modernisation of its Process Test Center at its Oelde site in Germany, the company’s main hub for mechanical separation technology. The project is scheduled for completion by the end of 2026 and will increase the facility’s total area to 3,500 square meters. The additional test room is intended to accommodate more complex pilot trials, larger separation equipment and advanced skid-based solutions. Once the expansion is complete, the centre will be able to support pilot tests involving raw materials or process media at flow rates of up to 5,000 litres per hour. The investment reflects increasing demand from manufacturers looking to validate separation processes and equipment before committing to full-scale installations. GEA says around 800 product samples are currently tested and developed at the Oelde centre each year. The facility has generated more than 60,000 test reports over its 70-year history, creating an extensive database covering a broad range of mechanical separation applications. While the centre serves industries including chemical and pharmaceutical processing, its work also extends to renewable raw materials, beverage production and dairy processing. For food and beverage manufacturers, pilot testing can help establish how different raw material characteristics affect separation performance, while providing data on achievable product quality and process parameters before industrial equipment is selected. The PTC is equipped with more than 120 test machines, spanning laboratory-scale units through to skid solutions designed to replicate industrial operating conditions. The equipment includes both disk stack and decanter centrifuges. GEA says the expanded capacity will allow customer trials and internal research and development programs to be carried out in parallel, potentially shortening development timelines for new applications. Pilot-scale trials can also provide manufacturers with data to support capital investment decisions, including equipment selection, process configuration and expected performance under varying raw material conditions. The Oelde site already includes an ATEX-certified test room for applications involving potentially explosive atmospheres, supporting testing requirements in industries such as chemical processing and oil and gas. Resource efficiency is also being incorporated into the expansion. GEA plans to install a dedicated wastewater treatment system and use one of its own heat pump technologies within the facility. The expanded Process Test Center is expected to be operational by the end of 2026, giving GEA additional capacity to develop and validate separation processes as manufacturers across food, beverage and other sectors seek greater process efficiency, flexibility and confidence ahead of full-scale investment.

Reese’s has expanded its UK take-home confectionery portfolio with the launch of two new products: Reese’s Caramel Block and Reese’s White Peanut Butter Cup Trio. The Reese’s Caramel Block combines the brand’s peanut butter and milk chocolate flavours with caramel. The company said the product responds to growing consumer interest in sweet-and-salty flavour combinations, including the ‘swalty’ and ‘swavory’ trends gaining traction in 2026. Meanwhile, the Reese’s White Peanut Butter Cup Trio offers a white chocolate-flavoured alternative to the brand’s existing Peanut Butter Cup Trio format. Jackson Hitchon, general manager of Asia, EMEA and World Travel Retail at The Hershey Company, said: “We’re always looking for new ways to bring excitement to the confectionery category while staying true to the unmistakable flavour combination that consumers know and love from Reese’s". “The launch of Reese’s Caramel Block and Reese’s White Peanut Butter Cup Trio does exactly that, offering a new way to enjoy the iconic peanut butter cups in a new format and extending our offering in the blocks category with a caramel twist.” Both products will roll out nationwide in Tesco and Sainsbury’s stores from September 2026. The Caramel Block will be available in a 90g format with an RRP of £1.75, while the White Peanut Butter Cup Trio will come in a 59g pack with an RRP of £1.25.

Co-hosted by Messe München (Shanghai) Co, BeerFortune, European Beer Star and Yontex, the 'DrinkBeer Stage' will make its grand debut at CBB 2026. From the flavour expression of a single hop to the implementation of cutting-edge filling and packaging technologies, and from the masterful interpretations of traditional beer styles to innovations in brewing techniques, the 'DrinkBeer Stage' will provide a platform for new ideas and developments from across the beer industry. On-site highlights will include exclusive tastings of European Beer Star award-winning beers, Chinese craft beer tasting sessions, industry technology sharing, professional judge training, a mini beer exhibition and industry roundtable discussions. The four-day programme will also feature the pinnacle showdown of the first CBB Beer Blind Tasting Challenge. Spanning four days and bridging the present and future of the beer industry, this is an immersive sensory learning journey – from flavour appreciation to industry insight – and a flagship annual event that CBB dedicates to the entire beverage and liquid food value chain. 'DrinkBeer Stage': Official programme preview D1 – DrinkBeer EBS awards Focus: Tasting of European Beer Star (EBS) award-winning beers – experience internationally recognised premium brews. D2 – DrinkBeer insight Focus: Exploring the diverse styles of Chinese craft beer, featuring in-depth industry dialogues and professional international judge training. D3 – DrinkBeer hub Focus: A convergence of brand voices and a mini-exhibition format, serving as an industry nexus to facilitate efficient connections between supply chains and commercial resources. D4 – DrinkBeer competition Focus: The inaugural CBB Beer Blind Tasting Challenge – a rigorous, professional competition that puts sensory evaluation skills to the ultimate test. Join us at CBB 2026 from 12-15 October at the Shanghai New International Expo Centre. Stay tuned!