Mars, Incorporated and Olam Food Ingredients (OFI) have announced a five-year strategic collaboration aimed at advancing climate-smart cocoa production in Ecuador, as part of their shared ambition to achieve net zero emissions by 2050. The initiative, running from 2025 to 2029, builds on more than 15 years of global collaboration between the two companies and a decade of joint work in Ecuador. It focuses on scaling regenerative agriculture practices across their shared cocoa supply chain, with an emphasis on reducing greenhouse gas emissions, improving farm productivity and strengthening farmer resilience. In its initial phase, the programme will support over 960 farmers across key cocoa-growing regions, including El Oro, Esmeraldas, Guayas, Los Ríos, Manabí and Santo Domingo. The project will cover more than 9,000 hectares of farmland with producers transitioning from traditional full sun monoculture systems to multistrata agroforestry models. These systems are designed to mimic natural forest ecosystems, enhancing biodiversity, improving soil health and boosting yields while providing natural protection against pests and disease. Benjamin Guilbert, global vice president, Cocoa at Mars, said: “Building on our long-standing collaboration in cocoa sourcing, this effort demonstrates our belief that when companies share common goals, they can deepen cooperation and drive more meaningful impact at scale. We value OFI’s ongoing commitment to helping Mars realise our vision of a more modern, inclusive and sustainable cocoa ecosystem that can support farmers and the environment.” Participating farmers will also gain access to tools and training to implement low-carbon fertilisers, improved crop residue management techniques and biochar applications. Together, these measures aim to increase carbon sequestration, reduce emissions and improve long-term viability. The companies estimate that around 4,800 people in surrounding communities will benefit from the initiative. Andrew Brooks, head of cocoa sustainability at OFI, added: “Our latest climate action collaboration with Mars is sparked by our shared, science-based net zero ambitions to create change for a stronger food system so we can continue to enjoy the chocolate products we all love. Working jointly in Ecuador for 10 years, we’re developing local insights to help accelerate positive impact for the people and landscapes vital for cocoa.”

Swedish confectionery brand Sockerbit is deepening its presence in the US market with the launch of a new product, Sour Foamy Lips & Skulls, now available in 1,600 stores nationwide. The new offering builds on Sockerbit’s reputation for premium sweets made with clean-label ingredients. Sour Foamy Lips & Skulls feature a soft, airy texture paired with a sour coating and fruit-forward flavour profile, including raspberry, strawberry and forest fruits. The product aligns with the company’s broader commitment to non-GMO formulations free from high fructose corn syrup, trans fats and artificial dyes. Co-founder Florence Bara said: “At Sockerbit, we aim to bring a sense of joy and discovery to the candy category. This launch reflects our approach of combining nostalgic Swedish candy shapes with modern textures and flavours, creating something both familiar and new for American shoppers.” Sour Foamy Lips & Skulls join a growing portfolio of products available at Target, including the brand’s Sweet Mix, Sour Mix and Strawberry Dream assortments. Founded in 2010, Sockerbit has evolved from a boutique retail concept into a wholesale brand distributed in more than 3,000 locations across the country. Its emphasis on ingredient transparency and design-forward merchandising continues to resonate with consumers seeking elevated yet accessible indulgences.

The Carlsberg Group has announced an expansion of its strategic partnership with PepsiCo, with a new agreement that will see the brewer become PepsiCo’s bottler in Denmark, Finland and the Baltic states from 1 January 2029. Carlsberg has served as PepsiCo’s bottler in Sweden and Norway for more than 25 years. Under the new agreement, the partnership will be extended to cover all Nordic markets as well as the Baltics. From 2029, Carlsberg will take over the production, sale and distribution of PepsiCo’s beverage portfolio in Denmark, Finland, Latvia, Estonia and Lithuania. Following the agreement, Carlsberg will hold PepsiCo bottling appointments across 14 markets spanning Europe, Central Asia and South-East Asia, including the UK, Ireland, Switzerland, Kazakhstan, Kyrgyzstan, Cambodia and Laos. Carlsberg’s existing bottling agreements with The Coca-Cola Company in Denmark and Finland will remain in place until they expire on 31 December 2028. Carlsberg Group CEO Jacob Aarup-Andersen said the move would strengthen the company’s long-standing partnership with PepsiCo. “We’re very pleased that we’ll become the sole PepsiCo bottler in the Nordics and the Baltics. This is an exciting move, solidifying our longstanding strategic partnership with PepsiCo. The growth prospects and value creation opportunities from a business model which combines the Carlsberg and PepsiCo beverage portfolios are truly significant." He added that the companies would look to further leverage PepsiCo’s beverage portfolio and explore opportunities to expand the partnership further. Eugene Willemsen, CEO of PepsiCo International Beverages, said: “We’re pleased to further strengthen our collaboration with Carlsberg by adding five markets in January 2029. The expanded Carlsberg partnership announced today will provide exciting new growth opportunities for both parties.”

Cornetto is expanding its UK range for summer with the launch of a more indulgent format, Cornetto Max, alongside recipe upgrades and new flavours across its portfolio. The new Cornetto Max line has been developed in response to demand for more indulgent, textured ice cream. It features multiple layers, including a chocolate disk top, a sauce centre and two ice cream flavours. The range launches in two variants: Hazelnut & Chocolate, which combines chocolate and hazelnut ice cream with a salted hazelnut sauce and a chocolate disk topped with hazelnut pieces; and Pistachio, pairing pistachio and vanilla ice cream with a pistachio sauce, finished with a white chocolate disk and roasted pistachio pieces. Both retain Cornetto’s signature chocolate cone tip. Emily Godding, senior brand manager for Wall’s Snacking UK at The Magnum Ice Cream Company, said the brand is focused on evolving its range to maintain shopper engagement, adding that the new launch “provides maximum indulgence with maximum layers”. Cornetto Max is now available across major UK grocers and wholesalers. The launch is supported by a £6 million media investment spanning TV, radio and out-of-home advertising, including a 3D activation in Piccadilly Circus. Alongside the new line, Cornetto has reformulated its core range, introducing a crunchier cone, an updated ice cream mix and a new structure designed to deliver a more consistent flavour throughout. The brand has also added new flavours across its ranges. Cornetto Soft Caramel joins the soft range, combining caramel and vanilla ice cream with a salted caramel sauce in a chocolate-lined wafer cone. In the core range, a new Chocolate variant features chocolate and vanilla ice cream topped with dark chocolate curls, available in a six-pack format.

Warburtons has unveiled a major investment programme exceeding £100 million as it marks its 150th anniversary. Central to the strategy is the acquisition of the former Rathbones bakery site in Wakefield, purchased from Myton Food Group for an undisclosed sum. The facility will become Warburton’s 13th bakery once redeveloped, with production expected to begin in September 2026. The site is set to create more than 40 roles across manufacturing, warehousing and logistics and will focus on producing core Warburtons branded lines while supporting innovation pipelines. Chairman, Jonathan Warburton, said: “We’re extremely pleased to have agreed a deal on the former Rathbones site and look forward to welcoming new colleagues to the business very soon. Our family business takes a long-term approach, investing in our infrastructure to ensure we not only meet consumer needs today, but are set up to do so for the future.” Alongside the Wakefield acquisition, the bakery group is also expanding its gluten-free capabilities with a major redevelopment of its Newburn facility. The site, already the sole production hub for the company’s gluten-free range since 2011, is being upgraded into a modern state-of-the-art bakery with completion targeted for autumn 2026. The investment programme will also feature a new logistics centre in Biggleswade, which will enhance Warburton’s supply chain, supporting its network of bakeries and depots to deliver more than two million products daily to approximately 18,500 outlets. This is in addition to a new pancake production capability, which has been installed at its Bolton bakery and two additional crumpet lines at its Burnley site. The latest round of investment builds on Warburton’s 2025 acquisition of a former Roberts Bakery site in Ilkeston, which has been fully operational since December 2025 and is already contributing to output across its product range. Employing more than 5000 people across 12 bakeries and 18 depots, Warburtons remains one of the UK’s leading bakery brands, holding a 20% market share. Its portfolio spans over 70 products, including wrapped breads, crumpets, bagels, rolls and flatbreads distributed nationwide. Founded in 1876 by Thomas and Ellen Warburton as a small grocery shop in Bolton, the business is now led by the fifth generation of the Warburton family.

Police in Austria have confirmed that rat poison has been detected in a sample of baby food from brand Hipp due to a suspected criminal interference, following a recall from over 1,000 Spar supermarkets. In a statement shared on 18 April 2026, police in Burgenland, eastern Austria, said that a 190g jar of Hipp’s carrot and potato purée was found to contain the poison after appearing to have been tampered with. A customer had reported the jar, with police confirming that the baby food had not been consumed. Several similar jars were also seized in the Czech Republic and Slovakia. Initial laboratory tests revealed that the products contained a ‘toxic additive,’ the Burgenland State Criminal Police Office said, noting that the affected jars also had a ‘spoiled odour’. The Federal Criminal Police Office assisted with the investigation and examined a sample of the seized products on Saturday afternoon, which tested positive for rat poison. The criminal investigation is ongoing, with the authorities requesting increased vigilance and prompt reporting of any suspicious observations. According to the force, suspicious products can be identified by white stickers with a red circle on the bottom of the glass jars, lids already opened or damaged, and missing safety seals with no ‘click’ on opening. All Spar retailers in Austria have recalled Hipp’s entire baby food jar range, with customers urged not to consume any Hipp jars purchased at Spar, Eurospar, Interspar or Maximarkt due to contamination with potentially life-threatening substances. Hipp said in a statement that the recall is “not due to any product or quality defect on our part,” and that the products left Hipp’s manufacturing facility “in perfect condition”. Broader contamination concerns across industry The news follows widespread recalls of infant formula across multiple brands earlier this year, in multiple countries across Europe, after certain batches were found to contain the toxin cereulide. Produced by the bacterium Bacillus cereus, cereulide is known to cause gastrointestinal symptoms such as nausea and vomiting, and can lead to more severe complications in younger infants. F&B giants Nestlé and Danone both recalled certain infant formula products across Europe due to the contamination, said to be linked to a third-party ingredient supplier of ARA oil. Meanwhile, in the US, manufacturer Abbott Laboratories has been at the centre of  multiple lawsuits surrounding its cow’s milk-based infant formula product range over the past couple of years. Earlier this month, a jury in Chicago said that the company must pay $70 million in damages to four families who accused Abbott of failing to disclose that its formula for premature infants could cause the severe bowel disease necrotising enterocolitis (NEC) – claims that Abbott denies. The children, who developed NEC after consuming the formula, live with ongoing health problems according to the lawsuit filings. In a statement, a spokesperson for Abbott highlighted that on four separate occasions, federal and state courts have dismissed similar lawsuits. “We appreciate the jury’s time, but we disagree with the verdict and will appeal,” Abbott’s statement said. “Science was ignored in this case. The FDA, NIH, CDC, AAP, NEC Society, neonatologists and other medical professionals all agree: these products are safe, they are necessary and there is no reliable scientific evidence that they cause NEC.” Abbott said the verdict was “at odds with regulators and the medical community,” adding: “If well-established science and the regulatory framework governing these products are disregarded, it will become extraordinarily difficult for any company to continue providing these medically necessary products in the United States”. The recent Hipp contamination appears to impact jarred baby food across the Spar distribution channel only, and the brand has reportedly emphasised that baby food sold in other shops – as well as its range of infant formula products – remain unaffected. Such incidents involving contamination of baby food highlight the need for fast and transparent reaction from brands, manufacturers and retailers, to protect public safety and maintain consumer trust. With the infant formula and children’s nutrition category already subject to strict regulatory frameworks and intense scrutiny, these recent incidents could lead to the introduction of further measures to prevent not only accidental contamination at the factory level, but potential tampering further along the supply chain. Top image: © Hipp

Red Bull UK has announced its latest seasonal flavour innovation: Summer Edition Citrus Zest, available in retail now. The new Summer Edition is described by the brand as ‘bursting with the invigorating flavour’ of Sudachi lime, a small green acidic citrus fruit originating from Japan. This follows the brand’s first UK Spring Edition, Cherry Sakura, which launched in February. Red Bull said it hopes to replicate the success of last year’s Red Bull Summer Edition White Peach, which was one of the year’s most successful NPDs across total FMCG, according to Worldpanel by Numerator. The brand noted that summer is a key time for engagement within the hydration category, while functional energy is also a core category for UK convenience stories during the warmer months. Additionally, flavour innovation is a key growth driver, with nearly one quarter of the population now buying flavoured functional energy, Worldpanel’s research highlights. Red Bull Summer Edition Citrus Zest is now available in single 250ml, sugar-free 335ml and 473ml cans, as well as in multipacks of four sugar-free 250ml cans.

British savoury pastry brand Ginsters has introduced a new limited-edition BBQ Pork Sausage Roll product, inspired by classic American barbecue flavours. The roll combines 100% British pork, mature cheddar cheese and a blend of herbs and spices with sweet and smoky barbecue sauce, encased in Ginsters’ signature puff pastry. Ginsters said the launch is the first in a series of new world flavour innovations, designed to attract new shoppers to the savoury rolls category by putting a flavourful, global-inspired spin on the classic favourite. It responds to Vypr research showing that 68% of consumers expressed interest in trying new sausage roll flavours. Like all Ginsters products, the new BBQ Pork Sausage Roll is made with no added artificial colours, preservatives or flavours. The new roll is available in two different pack sizes, a 130g format featured in the savoury pastry fixture and a 100g format stocked in the chilled food-to-go area. Stephanie Allen, marketing manager at Ginsters, said: “Ginsters Rolls have won blind taste tests vs supermarket competitors for the past two years, and we know our new Limited Edition BBQ Pork Sausage Roll will set tastebuds tingling too, driving excitement and buzz in the category.” Ginsters BBQ Pork Sausage Roll is now available in 100g format (RSP £1.30) at Morrisons and launches into Asda from 17 May. The 130g format (RSP £1.50) is also now available at both Sainsbury’s and Morrisons.

UK food venture builder Lean Kitchen Network has unveiled a new convenience food brand, Hide, debuting exclusively in Tesco stores and online from April 2026. Developed in collaboration with NHS GP and nutrition advocate Dr Rupy Aujla, as well as creative partner Flight Studios, Hide is positioned as a “real food” proposition aimed at challenging perceptions of convenience meals by prioritising recognisable ingredients, nutrition and transparency. The launch range includes 10 SKUs spanning six chilled ready meals, two food-to-go grain bowls and two snack products. Dishes include BBQ Jerk Chicken with Jollof Rice, Chicken Shawarma with Hot Honey Sweet Potato and Creamy Mushroom Pasta with Kale & Pecorino, alongside protein-focused grain bowls and snackable “protein bites”. Each product is built around a strict nutritional framework: meals deliver at least 25g of protein and 8g of fibre, contain no more than 5g of added sugar, and contribute to consumers’ five-a-day targets. Protein is sourced from whole foods, while fibre comes from vegetables, legumes and whole grains, with no use of isolates or added powders. The brand’s “Home Kitchen Test” underpins product development, filtering out ingredients unlikely to be found in a typical household kitchen and excluding artificial additives, preservatives and synthetic flavourings. Hide has been developed in partnership with Samworth Brothers, leveraging large-scale manufacturing expertise to bring the concept to retail at accessible price points. Ready meals are priced at £5 (or £4 with Clubcard), while grain bowls and snacks are integrated into Tesco’s meal deal offering. Faraz Nagree, founder and CEO of Lean Kitchen Network and founder of Hide, commented: “Eating well shouldn’t be this complicated. There’s more noise, more conflicting advice, and more pressure around food than ever before, but the meals that are actually good for you are still out of reach for most people, too expensive and too inconvenient. That’s the gap we’re trying to close.” The full range includes: BBQ Jerk Chicken with Jollof Rice (380g) Peri Peri Chicken with Roasted Sweet Potato (380g) Chicken Shawarma with Hot Honey Sweet Potato (380g) Creamy Mushroom Pasta with Kale & Pecorino (380g) King Prawn & Chicken Paella with Roasted Veg (380g) Malaysian Beef with Brown Rice (380g) Jerk BBQ Pulled Pork Green Chilli & Chickpea Grain Bowl (320g) Peri Peri Chicken, Sweet Potato & Chickpea Grain Bowl (320g) Hide’s two grain bowls will also feature in the Premium Tesco Meal Deal as Mains for £6, or £5.50 with a Tesco Clubcard, including a drink and snack, making them a great choice for lunch. Alongside the ready meals and grain bowls, Hide is launching a protein bites snacking line; Chicken Tikka & Lentil Bites (50g) and Jerk Chicken & Sweet Potato Bites (50g), both priced at £1.50 or in the Tesco Meal Deal for £4.25 or £3.85 with Clubcard.

Culinary trends often serve as an early signal for notable cultural behavioural shifts and broader product innovation. For food and beverage manufacturers, tracking culinary movements provides valuable insight for what’s next, particularly amid heightened interest in bold flavours, global experimentation and nutrient-dense options. In this piece, ADM research and development chefs Philipp Weiler and Amay Borle share several themes for 2026 and beyond that create opportunities for savoury innovation. Global exploration with local engagement The growing influence of multicultural identities and global mobility has created a 'Third Culture Cuisine' trend centred on rewriting what 'authentic' means, with mash-ups developed by chefs who grew up experiencing multiple food cultures simultaneously. The result is deeply personal culinary expression that blends techniques, spices and ingredients across regions. Think rooibos-plus-chai, or tahini-plus-caramel. Inspiration from Japanese street foods like Tebasaki (fried chicken wings) and mash-ups like potato churros expand palates. These combinations often emphasise bold umami flavours, layered seasoning and comfort-food formats that translate well to both foodservice and packaged products. Global savoury sauces and marinades elevate convenient offerings like ready meals and snack packs, capturing the spirit of cross-cultural cuisine in accessible formats. Storytelling and shareability are also influential factors driving forward the 'Social Approval' trend, which reflects consumers’ desire to share social values. It’s an understanding of how food shapes identity while also considering the environment, cost and inclusivity, leaning toward more human-centric product formulation. Brands are finding ways to connect with consumers on a deeper level by tapping into hyper-local ingredients or shining a spotlight on savoury greens like seaweed snacks. For food manufacturers, this may come to life through colourful grain bowls emphasising plant-based ingredients like soy, or fermented offerings like pickled shiitake mushroom and miso variations. Overall, we see a growing appetite for intense flavour moments in compact portions, especially as more consumers take anti-obesity medications (AOMs) like GLP-1 receptor agonists, focusing on satiety and portion control. This is reflected in the 'Big Impact Bites' trend, which accentuates concentrated taste, bold seasoning and rich flavour combinations. Umami-driven flavours are central here, while slow-cooked sauces and savoury-sweet contrasts deliver depth and satisfaction in bite-sized offerings. Street food inspiration plays a major role, from bao buns to spicy skewers. Savoury snacks, protein-rich bites, appetizer-style products or 'make-your-own' meal kits offer strong potential within this trend. Manufacturers can leverage robust seasoning blends, sauces – from classic BBQ to unexpected profiles like matcha and onion – along with plant-forward ingredients to create highly craveable products that hit with precision. Consumer choices and culinary decisions are also being swayed by the movement toward fully embracing certain wellness or dietary paths. The 'Maxxing Your Way' trend encompasses both ends of the spectrum: those seeking to maximise nutritional support and those looking for minimised ingredient lists or 'closer-to-nature' options. Chefs around the globe have developed focused menus that rely on only a few ingredients or those that amplify protein and fibre content, all without missing a beat on flavour. Smoked, grilled or braised profiles in simplified protein dishes put the attention on culinary techniques, quality sourcing and thoughtful seasoning, creating plates that feel both nourishing and indulgent. Lastly, there is a resurgence of celebrating sensory theatre and encouraging in-the-moment appreciation. The 'Experiencing the Experience' trend delivers immersive dining moments, whether through interactive formats, tasting journeys or multi-sensory flavour experiences. Fire-based cooking is having a revival, with chefs experimenting with open flames and demonstrating a primal connection to food and cooking. This trend has the potential to extend beyond restaurants into retail and packaged foods, from meal kits with customisable components to globally themed product lines and layered flavour systems that evolve throughout the eating experience. Savoury and diverse protein innovation Across all five trends, savoury innovation stands out as a major opportunity for product developers. From blending culinary traditions while maintaining authenticity to incorporating local ingredient sourcing and traditional street food flavours in new formats, these evolving culinary themes offer endless ways to translate chef-created dishes into modern product development. There is noteworthy space for diverse protein sources, including plant-based ingredients like soy, pea and wheat protein, to support consumers’ growing focus on protein-rich diets. These solutions enable innovation in categories such as alternative seafood poke bowls, savoury snacks, ready meals, dumplings and more. Hybrid protein systems also offer particular promise. By combining plant and animal proteins, manufacturers can create products that deliver robust flavour, satisfying texture and improved nutritional profiles. Soy protein offers specific advantages in this space. In addition to being a complete protein with a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1, soy can also contribute fibre, fitting into a wide range of better-for-you savoury applications. Quality European-sourced soy protein can check the boxes on nutrition, clean taste and demand for local sourcing. Combining soy protein with meat or on-trend vegetables, pulses and fungi – from chickpeas and spinach to mushrooms or truffles – further delivers differentiated texture and flavour. Taking culinary inspiration forward For food and beverage manufacturers, the key to leveraging culinary trends lies in translating restaurant-driven inspiration into scalable, consumer-friendly products. That means pushing the boundaries of flavour exploration while still meeting consumers’ high expectations around nutrition, ingredient transparency and clean label formulations. Savoury dishes, bold seasoning systems and flexible protein solutions provide a strong foundation for delivering impactful flavour experiences and supporting protein-forward lifestyles that resonate with the consumer tastes of today and tomorrow.

Solar Foods has been granted a patent by the United States Patent and Trademark Office covering the production process of its protein ingredient Solein. The patent gives the company exclusive rights to produce Solein for use in food products using its gas fermentation organism and process. The production method has already been patented in Europe, as well as in markets including Canada, Australia and China. Solar Foods positions itself as a developer of sustainable protein, offering an alternative to conventional animal and plant-based sources. Solein is derived from a naturally occurring microorganism discovered in the Finnish wilderness, and is designed to combine nutritional attributes associated with both protein categories. The company’s production method enables Solein to be manufactured independently of land use, weather and climate conditions. The process runs continuously, allowing for year-round output and consistent supply and quality. Juha-Pekka Pitkänen, chief scientific officer at Solar Foods, said the US represents a key market for the company and one of the world’s largest consumers of protein. He added that the patented process allows the company to produce the microorganism through gas fermentation across major global markets. Pitkänen added that Solein is intended for use across a range of food applications, describing it as a safe, nutritious and functional ingredient. He added that the technology offers a new way to produce protein while supporting more sustainable food systems. The company said rising global food demand, alongside increasing pressure on land, water and climate resources, is driving interest in alternative production methods. Gas fermentation enables protein production without farms or animals by converting gases into food, and can be scaled for use in regions where conventional agriculture is not viable. The process involves cultivating a single microbe using carbon dioxide and hydrogen as primary inputs. Solar Foods notes that microbes are already widely used in food production, such as in yoghurt, bread and beer, but can also serve directly as a source of nutrition. Solar Foods began operations at its first commercial-scale facility in Finland, Factory 01, in 2024. It is now designing a second facility, Factory 02, which is expected to increase production capacity from 160 tonnes to 6,400 tonnes annually. An investment decision is anticipated in 2026, with the first phase of the plant planned to be operational by the end of 2028. The company is also planning a wider network of Solein production facilities globally. The company has started commercialising Solein in the US, initially targeting the health and performance nutrition segment. Products containing Solein have already been launched in Singapore, and the company expects regulatory approval in the EU and UK during 2026.

Kerry has officially opened an expanded biotechnology manufacturing facility in Carrigaline, County Cork, marking a significant scale-up in its global lactase enzyme production capabilities. The investment is aimed at supporting the accelerating demand for lactose-free and sugar-reduced dairy products worldwide. The upgraded site substantially increases Kerry’s ability to produce lactase enzymes at industrial scale, enabling dairy manufacturers to bring products to market faster while ensuring consistent quality and supply. The move reflects broader shifts in consumer preferences toward digestive health and reduced sugar intake without compromising taste. Shane McGibney, president & CEO of biotechnology solutions and transformation at Kerry, said: “This investment translates decades of biotech research into scalable, real world capability." The Carrigaline facility is a key component of Kerry’s global enzyme network, which integrates R&D, strain development, and production. Working in tandem with the company’s Global Innovation Centre and its biotechnology hub in Leipzig, Germany, the site helps accelerate the transition from lab-based discovery to commercial rollout. McGibney added: "By strengthening the link between enzyme engineering and industrial production, we’re able to move innovations more efficiently from the lab to the production line – helping customers access reliable supply and bring new products to market with greater speed and confidence.” Ireland’s minister for enterprise, tourism and employment, Peter Burke, highlighted the broader economic significance of the investment, noting that facilities like Carrigaline reinforce Ireland’s position in advanced food manufacturing and biotechnology. Demand for lactose-free and reduced-sugar dairy products continues to rise across global markets, driven by health-conscious consumers seeking functional benefits alongside taste. Kerry’s expanded capacity is designed to help producers scale efficiently while maintaining product integrity. Ronan Moloney, vice president of enzymes at Kerry, said: “For our customers, this expansion is about execution as much as innovation. With increased manufacturing capacity in Carrigaline, combined with deep application expertise, we can support customers through enzyme selection, process optimisation and scaleup – reducing bottlenecks and strengthening supply continuity as they commercialise lactose-free and sugar-reduced dairy products.” The Carrigaline site currently supports more than 200 customers in over 80 countries. Lactase enzymes produced there are used to process over two million tonnes of milk annually, reaching an estimated 28 million consumers worldwide.