The European bakery ingredients sector is entering a pivotal period of transformation, driven by evolving consumer expectations, tightening regulations and the urgent need for sustainable innovation. The newly released Baking Europe Ingredients Market Report 2025 provides essential intelligence for industrial bakers, ingredient suppliers and procurement leaders navigating this complex landscape. Market fundamentals remain strong   The global bakery ingredients market is valued at $21.3 billion in 2025 and forecast to reach $28.5 billion by 2030, with Europe retaining a commanding 33–34% share. Industrial bakeries now produce over 70% of bread in Europe, underscoring the strategic importance of ingredient innovation and supply chain resilience.   The new competitive reality   Cost leadership alone no longer guarantees market position. When 66% of consumers worry about hidden ingredients, reformulation becomes risk management. When HFSS-compliant products outperform non-compliant ones by five percentage points in the UK, regulatory foresight becomes margin protection. When functional nutrition claims drive double-digit growth in adjacent food categories, ingredient strategy stops being defensive and starts being a source of differentiation.   Consumer priorities are reshaping the sector   The report reveals critical shifts in European consumer behaviour that demand strategic response. Research from NIQ shows that 47% of Western European consumers hold negative views of ultra-processed foods, whilst health and wellness trends are increasing category growth rates. Natural ingredients rank as the top health priority for 38% of consumers, yet only 48% globally understand what 'ultra-processed' actually means, highlighting a significant education gap that forward-thinking brands can address.   At the same time, economic pressures persist. Food prices remain the top consumer concern across Europe, with 39% of respondents agreeing that economic security must come first before environmental considerations. This creates a dual challenge for bakery manufacturers: delivering health-positioned products that also represent clear value, whilst managing promotional mechanics that support both retailer collaboration and consumer trial.   What's inside the report?   This comprehensive 64-page report delivers actionable insights across three critical areas that will define competitive success through 2030.   The market and industry analysis section provides detailed growth forecasts, examines the regulatory landscape including EUDR, PPWR and HFSS frameworks, and features an exclusive interview with Thomas Lesaffre, marketing director of baking with Lesaffre, on how agility, sustainability and collaboration will shape industrial baking's future.   The consumer intelligence section draws on research from NIQ, FMCG Gurus, CARMA and AHDB to reveal how health consciousness, ingredient transparency and convenience are reshaping purchasing decisions.   You'll discover why protein-enriched products are achieving 19.5% growth in some categories, how fermented ingredients are trending across social media and what the shift from home baking to ready-to-eat means for ingredient demand.   The ingredient analysis section provides in-depth coverage of wheat, sugar beet, yeast, dairy and eggs, examining how climate volatility, EU policy decisions and supply chain pressures are affecting yield, quality and availability. From the impact of spring drought on European wheat harvests to the role of yeast in circular economy models, these chapters connect agronomic realities to commercial strategy.   Strategic themes for 2025–2030   The companies that will lead this market through 2030 won't be those with the largest production lines. They'll be those that connect consumer insight to ingredient strategy, translate regulatory requirements into product advantages and build supply chains resilient enough to withstand both climate volatility and policy shifts. Growth will depend less on volume and more on value generation through digitalisation and AI, health-plus functionality, local sourcing and regional resilience, circular economy approaches and trust-building through sustainability credentials.   Essential reading for decision-makers   This report exists because fragmented information creates fragmented strategy. The bakery sector is too complex and too competitive for guesswork. Whether you're managing ingredient procurement, leading R&D teams, planning portfolio investments or navigating supply chain risks, this report provides the data to make strategic decisions with confidence.   Download your copy of Baking Europe Ingredients Market Report 2025 at BEIM Report 2025 and gain the strategic intelligence needed to transform market challenges into competitive advantage.

Maxwell Harding With food waste now a central focus at this year's COP30 in Brazil, smart technologies and automation are set to play a crucial role in tackling the problem, explains Maxwell Harding, CEO and founder of digital ordering platform Dynamify. Globally, around 30% of all food produced is either lost or wasted, which is especially concerning in the context of the food and agriculture system, accounting for approximately 1/3 of global greenhouse gas emissions. As leaders from around the world focus on transforming food systems to reduce emissions, the role of technology in addressing waste is now more prominent than ever. Technology has rapidly advanced in the hospitality industry since Covid, as businesses were forced to adapt and adopt new digital tools. This shift transformed an industry that once dragged its feet on innovation, positioning it today at the forefront of technological advancement. This tech-forward approach has dovetailed with the widespread creation and adoption of AI technology so that now, the industry can and does do things that couldn’t be dreamt of even a decade ago. Increasing efficiencies through automation and AI Automation and AI are being widely adopted as transformative technologies in the F&B space to drive efficiencies in a difficult business climate. Used together, they enable businesses to streamline operations, enhance service delivery and create more meaningful interactions without necessarily sacrificing the human touch. By automating repetitive, rule-based tasks with automation and introducing data-driven intelligence with AI, hospitality providers are elevating themselves to new levels of efficiency and personalisation. However, as with any introduction of new technology in the workplace, there is a concern in the industry that automation and AI may ‘steal’ human jobs. In reality, the technology is designed to take on the menial grunt work, freeing up people to focus on personalising F&B experiences. Automation involves using software bots to perform routine, structured tasks like managing orders and updating pricing. These bots work across existing systems, making implementation fast and non-disruptive. Additionally, AI brings intelligence to automation through learning from historical data, recognising patterns, predicting trends and supporting decision-making. This can further enhance the customer experience through personalised recommendations, demand forecasting, and dynamic pricing.However, as with any introduction of new technology in the workplace, there is a concern in the industry that automation and AI may ‘steal’ human jobs. In reality, the technology is designed to take on the menial grunt work, freeing up people to focus on personalising F&B experiences. Automation involves using software bots to perform routine, structured tasks like managing orders and updating pricing. These bots work across existing systems, making implementation fast and non-disruptive. Additionally, AI brings intelligence to automation through learning from historical data, recognising patterns, predicting trends and supporting decision-making. This can further enhance the customer experience through personalised recommendations, demand forecasting, and dynamic pricing.   Real-time stock visibility and accurate demand forecasting While a lot of media attention focuses on automated systems that streamline labour, the more interesting innovation is in the data, which is used to forecast demand and manage inventories more effectively. Predictive analytics powered by AI allows kitchens to bring production into line with actual customer demand through real-time data analysis. Whereas kitchens previously relied on historic sales data or guesswork, algorithms can now process real-time data from POS systems, reservations and even include local events to predict what will sell, and when. This gives operators the information they need to prepare the right quantities, leading to a reduction in overproduction and resulting in less waste as well as a more dynamic and informed approach to menu planning. Advancements in IoT and automation also mean that businesses can achieve real-time visibility into their stock levels, which has traditionally been widely inaccurate and time-consuming to manage manually. Smart shelves and sensors can now monitor inventory across multiple stock rooms, and automatically flag when supplies run low, or even trigger automatic reorders that don’t require a human’s manual input. These systems can also track environmental conditions like temperature and humidity, and inform venues about how to avoid spoiling perishable goods, which also complies with food safety standards. The technology can help implement proactive approaches like First-Expired, First-Out (FEFO) management, meaning that caterers can use ingredients before they spoil, which leads to less food waste. As well as the advantages of lowering food waste and improving operational efficiency, increased digitisation can lead to improved customer insight. F&B operators are more informed on what is selling, what isn’t, and where stock could be redistributed. This improves their ability to control their cost of goods sold, as each ingredient is tracked precisely. Some operators who have implemented real-time visibility solutions have reduced their food cost by up to 5%.   EPoS and sustainability reporting Another wider sustainability benefit of automation in the F&B space is that operators can now use EPoS systems that integrate carbon labelling to give customers visibility of the environmental impacts of their meal choices. EPoS systems can integrate with carbon calculation platforms to show consumers the carbon footprint of items on the digital menus, providing transparency at the point of sale. Through empowering customers to make more environmentally conscious decisions, F&B operators gain the added benefit of enhancing their image and encouraging loyalty from environmentally aware customers.    In the end, integrating automation, AI and IoT is not just about efficiency or reducing food waste; it is also about giving F&B operators the tools that they need in a tough economic environment. Through gathering and using insightful data, F&B professionals can make better decisions that align with their financial and sustainability goals. Margins are tight and expectations continue to rise, so real-time visibility, increased efficiency, and accurate forecasting can give businesses the foundation that they need to succeed in a sustainable way.

US President Donald Trump has announced that a range of food and beverage products will no longer be subject to the sweeping tariffs he announced earlier this year. First announced earlier this year, the tariffs saw a baseline 10% levy imposed on goods imported into the US from all other countries, with some subject to an additional tax. According to Trump, this intended to address the US’ trade deficits and the ‘absence of reciprocity’ within its relationships with trading partners. However, in a move the President claims will ‘strengthen the US economy and national security,’ the White House announced on 14 November that the scope of the tariffs would be modified. An Executive Order was signed to exempt certain agricultural products from the tariffs, including a range of food items not grown in the US. The statement from the White House said that limited current domestic capacity to produce these products in the US has determined it ‘necessary and appropriate’ to modify the tariffs. The modifications took effect retroactively from 13 November 2025. Now exempt products include coffee and tea, tropical fruits and fruit juices, cocoa, spices including vanilla beans, various nuts and grains, and beef products. Commenting on the exemption of cocoa from the broad tariff measures, chocolate giant Hershey released a statement welcoming the decision from the Trump administration. “For more than 130 years, we’ve been committed to keeping chocolate affordable and accessible for every family. Cocoa is not grown in the United States and is essential to our US-based manufacturing operations, supporting more than 10,000 American jobs and fuelling economic growth across the country,” the statement reads. “This exemption strengthens our domestic supply chain and enables us to continue investing in American manufacturing.” The National Coffee Association (NCA) also commented applauding the news, with the company’s president and CEO, Bill Murray, stating that the action to remove reciprocal tariffs on most coffee imports will “ease cost-of-living pressures for the two-thirds of American adults who rely on coffee each day, as well as secure coffee supplies for the US companies who turn every $1 in coffee imports into $43 of US economic value”. Murray also praised new trade deals secured with Switzerland, Argentina, Ecuador, El Salvador and Guatemala, which will deliver further benefits for the coffee supply chain. “NCA urges all trading partners to advance similarly successful negotiations with the United States,” he added. The roll back on tariffs comes as the Trump administration has faced scrutiny over rising food and beverage prices in the US – though the President has denied claims that his tariff policies have contributed to the higher costs. Last week, Trump directed the Department of Justice to launch an investigation into major meatpacking companies over alleged price manipulation in the beef market , aiming to defend US cattle producers. Bill Bullard, CEO of R-Calf USA – a US cattle association representing cattle farmers and ranchers nationwide – commented: “The president’s executive order explains his action was prompted in part by a concern that the domestic cattle industry lacks the capacity to produce enough beef to meet domestic demand. Unfortunately, the president’s concern is valid.” Bullard said that “decades of failed trade policy” and lack of antitrust law enforcement has fuelled the “monopolisation of the industry by a handful of meatpackers”. “Unprotected from monopolistic excesses, consumers have been paying inflated prices for beef since at least 2017, and they were doing so while cattle prices were falling,” he added. “A recent drought exacerbated our industry’s weakened condition, creating a severe supply scarcity while consumer beef demand remained strong. The chasm between supply and demand became so unbalanced that cattle prices broke free from their monopoly-induced restraints and started chasing beef prices upward.” With consumers now paying “the highest nominal prices in history for beef,” Bullard said the industry must rebuild and expand so the US can begin achieving self-reliance in beef production, adding that R-Calf USA “strongly supports” the meatpacker investigation. “We pledge to work with President Trump and his administration to restore competition to our diminished US cattle industry so cattle producers and consumers alike can once again be confident that prices for cattle and beef are determined by competitive market forces, not monopoly power and excessive import penetration by foreign beef that is not even labeled as to its country of origin,” he concluded.

British plant-based food brand This has announced the launch of a new seasonal Chestnut, Mushroom and Caramelised Onion Nut Roast in Tesco stores, available from 8 December for three weeks. Adding to This’ recently expanded range of whole food-based products, available under the This brand alongside its line of hyper-realistic meat substitutes, the nut roast is made of chestnuts, mushrooms, parsnips, seeds and caramelised red onion chutney. The brand described the NPD as the ‘perfect festive centrepiece,’ featuring a ‘satisfying bite’ and depth of flavour due to the combination of sweet chestnut and caramelised onion with earthy, savoury mushroom. The product is freezable and can be cooked in the tray, offering a convenient plant-based centrepiece that also offers a source of fibre. It serves four and is priced at £7.50. This' launch of a nut roast product aligns with its ongoing introduction of more whole food-based products into its portfolio amid increasing scrutiny over 'ultra-processed' options in the plant-based industry, fuelling demand for more 'natural' products. The brand made its first moves into this space with the launch of This Is Super Superfood  this spring, and has since expanded to include a chickpea tofu product  among others. Within its broader portfolio, This also offers a range of roast dinner-friendly alt-meat offerings already available in UK supermarkets, including plant-based alternatives to roast chicken and stuffing, pork sausages, bacon streaks and lardons, pork cocktail sausages, chicken deli pieces and beef pastrami. Later this month, the brand will also launch a pop-up ‘butcher shop’ initiative in London from 29-30 November, showcasing its plant-based meat portfolio.

Scottish sourdough pizza brand, East Pizzas, is entering retail for the first time with a new range of dough balls, pizza bases and ready-to-cook topped pizzas, set to roll out from next month. Founded in 2017 as an Edinburgh pizzeria, East Pizzas has expanded into e-commerce and foodservice, now producing around 250,000 sourdough dough balls each month for trade and at-home customers. The line includes 250g sourdough dough balls for consumers who want to shape their own bases, pre-stretched 12-inch pizza bases and oven-ready topped pizzas in Margherita, Pepperoni and Spicy varieties. Made from just flour, water and salt, the dough uses a natural fermentation and 72-hour proving process. The company says this delivers a light texture and strong flavour while keeping the doughballs and bases free from ultra-processed ingredients, additives and preservatives. Co-founder Roly Simpson said: “The pizza bases are blank canvases which are ready-to-top with consumers’ own recipes, while the dough balls are ready to stretch and shape for those who want more interaction with the process". “The topped pizzas celebrate three of our most popular flavours and have been created for oven-ready convenience for consumers. They deliver the delicious texture and flavour of truly authentic sourdough and crisp up beautifully when cooked. We’re confident the range is going to be a big hit with consumers seeking 100% natural ingredients and restaurant quality pizzas to enjoy at home.” Products will be available through independent food retailers, farm shops and wholesalers. The retail range will be sold fresh in chiller-friendly packaging and can be refrigerated or frozen for up to three months.

CSM Ingredients has introduced Nuaré, a new carob-based range of cocoa alternatives for bakery and ice cream applications. The ingredient range from CSM – an ingredients company under the Nexture group – is designed to unlock ‘untapped creative potential’ while addressing market volatility concerns and sustainability demands faced by the cocoa industry. Cocoa prices have hit unprecedented highs worldwide, due to supply constraints and climate-related challenges. With food producers seeking reliable alternatives, the Nuaré range aims to respond to this need with a plant-based ingredient system designed to ensure cost predictability and continuous supply. According to CSM, the range has been developed to offer excellent performance and versatility across multiple categories in both industrial and artisanal settings. Each formulation is designed for easy integration into existing processes for flexibility, scalability and cost efficiency. The solutions can also be customised to provide bespoke solutions based on specific client needs. In cake coatings, Nuaré is claimed to deliver ‘consistent shine and colour’ without greying or bloom, as well as maintaining a stable surface through freeze-thaw cycles. The solutions can also be used in ice cream coatings for enhanced viscosity and adhesion to ensure a smooth, glossy finish. Other potential applications include dark bakery mixes, providing warm brown shades and baking performance in muffins and cakes, as well as pastry fillings for a creamy and indulgent mouthfeel. The carob tree is a drought-resistant species native to the Mediterranean and is a popular choice in the development of cocoa alternative ingredients due to its low carbon footprint and requirement of minimal agricultural input. Carob fruit, once dried and ground, produces a sweet and chocolate-like powder with mild caramel notes and a warm brown hue. It can enable a range of golden, nutty and caramel-brown tones – which CSM Ingredients noted are not always achievable with traditional cocoa – making it ideal for bakery, confectionery and ice cream formulations in which taste and visual appeal are critical. The Nuaré range will be presented at the Food Ingredients Europe 2025 trade show in Paris from 2-4 December 2025, where CSM will participate alongside other Nexture brands HiFood and Vitalfood by Italcanditi.

Syren Spreads has debuted what it calls the world’s first spoonable adaptogenic and botanical beauty chocolate, set to launch 1 December 2025. The new edible beauty brand, which has recently launched into the functional food and wellness space, aims to transform traditional supplement routines into indulgent, sensory-driven self-care experiences. At a time when many consumers are showing signs of ‘pill fatigue’, Syren Spreads offers an alternative: a spoonable, chef-crafted chocolate hazelnut spread infused with 2,400mg of research-backed adaptogens per serving, including Tremella Mushroom, Astragalus Root, Gotu Kola and Bamboo Silica. The result is a beauty from within supplement designed to nourish skin health, hydration and radiance, while tasting like a dessert. The spread’s chocolate hazelnut base delivers a smooth texture without a herbal aftertaste, ideal for consumers who want both functional efficacy and sensory pleasure. Each serving is vegan, non-GMO and low in sugar and can be enjoyed straight from the tub or incorporated into smoothies or on toast or snacks. The spread will be available nationwide from 1 December via the Syren Spread’s website.

Ball Corporation is expanding its manufacturing footprint in India with a new investment of around $60 million in its Sri City facility in Andhra Pradesh. The move follows a $55 million investment in 2024 to expand the company’s Taloja plant near Mumbai, and forms part of Ball’s broader strategy to boost capacity and strengthen supply chains in one of Asia’s fastest-growing consumer markets. The company said the investment will support rising demand for aluminium beverage cans in India, where the market is projected to grow by more than 10% annually over the next five years. Demand is increasing across categories including ready-to-drink beverages and milk-based drinks, which are shifting to aluminium formats. Ball’s retort technology is used to extend shelf life for dairy-based beverages. Mandy Glew, president of Ball Beverage Packaging EMEA and Asia, said India is a “key” growth market for the company and that further expansions are being evaluated. Manish Joshi, regional commercial director for Asia, added: “This is a pivotal moment for our India team. It reinforces our commitment to serving customers in this fast-growing market with greater speed, flexibility and reliability". "We are proud to contribute to local skill development, and strengthen our partnerships with local suppliers and customers to drive growth, sustainability and technical innovation tailored to the Indian market.” Ball has operated in India since 2016 and currently produces a range of can sizes at its Taloja and Sri City sites. Top image: © Ball Corporation

Mikko Keto SIG Group, a provider of sustainable packaging solutions, has announced the appointment of Mikko Keto as its new chief executive officer, effective in the first half of 2026. This move comes after an extensive global search aimed at identifying a leader capable of driving the company’s next phase of growth and innovation. Keto joins SIG from FLSmidth, an engineering company specialising in the mining sector, where he served as Group CEO. During his tenure, he successfully implemented a comprehensive business transformation strategy that included financial and operational resets, portfolio optimisation through significant divestments and mergers, and a global efficiency programme that doubled the company's value. His previous experience at Metso Corporation further solidifies his credentials, where he held various leadership roles over a nine-year period. Ola Rollén, chair of the board of SIG, expressed confidence in Keto’s ability to lead the company: “Mikko brings an impressive track record of driving business and cultural transformations in engineering-led systems businesses. We believe that under his direction, we will build a simpler, leaner and more agile company that delivers enhanced value to all stakeholders.” Keto's appointment comes at a pivotal time for SIG, which has established itself as a key player in the F&B packaging market. The company is recognised for its commitment to sustainability and innovation, providing a diverse portfolio that includes aseptic cartons, bag-in-box solutions, and spouted pouches. In his statement, Keto highlighted the strengths of SIG’s business model: “The group has a high-quality business model, with engineering, innovation, and sustainability at its core. I very much look forward to leading the Company into its next chapter and building on its strong foundation.” His leadership is expected to further enhance SIG’s capabilities in delivering end-to-end solutions for differentiated products and smarter factories. Anne Erkens, who has served as interim CEO during the transition, will continue in her role as CFO, ensuring continuity in leadership as the company embarks on this new chapter. The board has expressed gratitude for her contributions during this period of change. With a strong focus on sustainability, SIG produced 57 billion packs and achieved €3.3 billion in revenue in 2024. The company has also earned accolades for its environmental, social, and governance (ESG) practices, including an AAA ESG rating from MSCI and a Platinum CSR rating from EcoVadis.

Caraway Tea Company, a US manufacturer and co-packer of premium teas, wellness blends and supplement-infused beverages, has announced its relocation to a new, larger facility in Poughkeepsie, New York. The site is part of a 115,00-spare foot industrial complex and provides Caraway Tea with 20,000 square feet of dedicated production, blending and fulfilment space, with additional capacity for future expansion. “This move represents an exciting new chapter for Caraway Tea,” said Michael Caraway, chief operating officer of Caraway Tea Company. “Our expanded footprint will allow us to scale manufacturing, improve workflow efficiency and continue innovating in the wellness and tea categories.” As part of the relocation, the company is expanding its in-house quality control and R&D laboratory to more than 500 square feet, enhancing its capabilities in testing, formulation and new product development. The upgraded lab will reinforce the company’s commitment to SQF-certified quality, traceability and compliance. The Poughkeepsie facility will serve as Caraway Tea’s primary headquarters and production centre, supporting the company’s full suite of services.

Adam Pope Invisible yet indispensable, gases play a crucial role in food and drink manufacturing – from carbonating beverages to keeping refrigeration systems cool. But while essential to production, these gases also pose significant safety and environmental challenges. As the sector faces increasing pressure to decarbonise, reduce waste and operate more sustainably, ensuring safe and efficient gas management has never been more important. In this feature, Draeger Safety UK’s Adam Pope explores how businesses can strengthen gas safety practices, protect workers and equipment, and align sustainability goals with safer, smarter operations. From the presence of carbon dioxide in drinks manufacturing to the use of ammonia in food refrigeration systems, gas safety is a key health and safety consideration in the food and drink sector. The variety of gases, their individual characteristics, properties and different applications, combined with the potential high-risk nature of the hazards involved, can make gas safety seem a challenging area, further complicated by regularly evolving legislation and advice. As a result, it can be challenging to determine the best approach to ensure the safety of workers, and more broadly, the plant as a whole. This issue is brought into particularly sharp focus in smaller and lower-complexity settings, such as small or independent food and drink manufacturing facilities. In such settings, health and safety knowledge (and resources) may be more limited, and the ability to work in partnership with an experienced supplier can be particularly valuable. Example: Carbon dioxide in breweries Carbon dioxide is a gas which can commonly present safety issues in environments such as breweries due to the potentially high amounts of the gas created during the fermentation process. Approached appropriately, however, such scenarios are straightforward to address, and correct handling can also yield significant efficiencies in terms of the costs associated with resolving the issue. In breweries, it is unavoidable that carbon dioxide will enter the ambient environment, often drifting off fermentation vessels into production halls. This itself is a safety issue that requires addressing; however, it is particularly pronounced when members of the public are present – for example, on a brewery tour or in an adjoining tap room. One major brewing company ran ventilation fans constantly to ensure a through flow of air, to ensure that oxygen displacement did not become a safety issue within the facility. However, this ventilation system was costly to run, and its permanent operation was unnecessary – it only needed to be in operation when gas levels reached a certain point. The decision was made to install a new fixed gas detection system, which was linked to the ventilation system. This enabled the fans to be automatically triggered into operation when carbon dioxide was detected at a certain (conservative) level and switched off when safe levels were restored. This typically only required the fans to be active for 30 minutes or so each time, which led to an approximately 60% reduction in the total time that fans needed to be operational, with associated cost savings. This highlights a common – and understandable – mistake when approaching gas safety issues, which is to implement unnecessary (and often costly) mitigation methods due to not fully understanding the risks posed. Example: The use of ammonia in food refrigeration Ammonia is commonly used in food refrigeration systems and is therefore often employed in small independent food facilities. Whilst its pungent odour is distinctive and unmistakable, its dangers are significant: In lower concentrations, inhalation can lead to irritation of the eyes, nose and throat, and prolonged exposure can result in severe respiratory complications, and can even be fatal. Another, often overlooked, danger is its explosive nature when present in higher volumes. As a result, an accidental release of ammonia can not only pose immediate health risks but can also lead to explosive incidents if not promptly monitored and managed. In such settings, correctly positioning gas detectors and audio-visual alarms, particularly in critical areas, is essential for reliably monitoring ammonia and ensuring the protection of both employees and assets. Although each facility is different and likely to have unique requirements, with the right knowledge and advice, the solution itself need not be overly complicated. A well-designed gas safety detection system, tailored to the site’s specific needs following a survey, will be effective in monitoring for any leaks, providing a complete solution. Once installed, the system can be fully tested by the equipment provider and set up to trigger alarms for both gas concentrations above defined exposure limits and also explosive potential, ensuring that timely action can be taken, whether that is an emergency evacuation, automated ventilation or a shutdown. If regular service and maintenance schedules are up to date (something that any good gas safety partner will be able to advise on), such a solution can be left to operate in the background. Key points Three key points for health and safety managers to consider when it comes to gas safety in lower complexity food and drink settings: Keep it simple – particularly for smaller settings, a well-chosen gas detection system supported by expert advice from a knowledgeable provider is often more than enough for lower-complexity environments in the food and drink industry. Ask the company with which you are considering working what experience they have in the food and drink sector and make sure that they can handle the full range of gas safety issues in your business. Additionally, ensure the company has strong engineering, installation and service and maintenance capabilities to support you through the process and look after your system longer-term. Consider the total cost of ownership of gas detection and monitoring devices – quality can vary, and it's important to ask, for example, how long consumable parts, such as sensors or batteries, should last  – there can be significant differences in the lifespan of such parts and the frequency with which they may need to be replaced can make the difference between good and poor value in the long term. Gas safety is an issue that is attracting growing focus, not least with the increased use of new and more environmentally sustainable practices and materials. Obtaining good advice from trusted partners is an effective way to efficiently address gas safety concerns in the food and drink sector, from settings which are small and simple through to the sophisticated and complex, ensuring peace of mind for all concerned.

Kääpä Biotech, a Finnish start-up specialising in functional mushroom ingredients, has successfully secured a €9 million strategic investment. The milestone will contribute to the company’s growth plans in the global nutraceuticals market, accelerating its mission to bring premium, traceable and clinically validated functional mushroom ingredients to the forefront of global wellness and health. Global agri-food tech fund manager PeakBridge led the investment round, together with food-tech venture capital fund Zintinus. The capital will enable Kääpä to increase production capacity, expand vertical integration, scale operations, strengthen the market position of its NordRelease ingredients and meet surging demand from international consumers across the wellness, nutrition and supplement sectors. Eric Puro, CEO and co-founder of Kääpä Biotech, said: “The functional mushroom market continues to expand rapidly, with the sector fuelled by increasing customer demand for high-quality, trustworthy and science-backed functional mushroom products”. “We are overjoyed by the strengthening relationship with PeakBridge, who invested in us earlier this year . In addition to the strategic partnership and funding, PeakBridge’s tailored value-add programmes for portfolio companies are a cornerstone of their partnership approach, guided by a team with deep food industry expertise.” Gali Artzi, partner and CTO at PeakBridge, commented: “Kääpä Biotech exemplifies what we look for in this space: vertical integration that addresses real supply chain vulnerabilities, rigorous bioactive standardisation and a European base that cuts dependence on Asia's concentrated production”. “Functional mushrooms represent more than a wellness trend; they're a convergence of centuries of traditional use, growing clinical evidence and modern extraction science that delivers measurable health benefits. Kääpä is a true sector leader and we’re thrilled to extend our support into this next chapter.” In September 2025, Kääpä unveiled a new mushroom cultivation facility in Paimio, Finland, expanding its production and R&D capabilities. In June 2025, it opened an additional cultivation site in Salo, Finland, further strengthening its capacity to meet growing demand for Nordic-origin, premium functional mushroom ingredients.