UK matcha brand PerfectTed has expanded its range with the launch of Instant Matcha Latte Powders in Original and Vanilla flavours. The new products combine ceremonial-grade matcha with oat milk in individually portioned sachets, offering consumers a ready-to-mix matcha latte that can be prepared by adding water and stirring. Available in boxes of six sachets, the powders are designed to provide a café-style matcha latte in around 30 seconds without the need for a whisk or specialist equipment. The launch follows product development work aimed at overcoming the technical challenges associated with creating an instant matcha latte. As matcha is naturally insoluble, PerfectTed’s team developed a formulation designed to deliver the colour, flavour, creaminess and mouthfeel associated with a freshly prepared latte. The powders can be prepared with either hot or cold water, according to the company. The Original variant is designed to retain the characteristic flavour of matcha, while Vanilla offers a subtly sweet profile aimed at consumers who are newer to the category. Marisa Poster, co-founder of PerfectTed, said: “Our aim has always been to make matcha as accessible as possible, and our consumers and community have been asking us for even easier ways to enjoy it. These new Instant Matcha Lattes are a direct response to that demand, making it possible to enjoy a delicious matcha latte in 30 seconds, without a whisk or any specialist equipment, while still using ceremonial grade matcha – just add water and stir!” The company added that convenience is an important part of its strategy to broaden matcha consumption and incorporate the beverage into more everyday routines. The Original and Vanilla Instant Matcha Lattes are now available at Sainsbury’s, priced at £3.85 RRP per six-sachet box. Founded in 2021 by Teddie Levenfiche and Levi Levenfiche, PerfectTed has developed a portfolio spanning matcha powders, ready-to-drink matcha lattes, sparkling matcha energy drinks, concentrates, single-serve sachets and matcha Nespresso-compatible pods.

UK-founded premium soda brand Something & Nothing has secured $6.4 million in equity funding as it prepares to scale its US presence and make its first significant investment in consumer marketing. The funding round was led by early-stage investor Venrex, with participation from existing institutional investors Rianta Capital, ACF Investors and The Source Ventures (Spadel). Venrex will also join the company’s board. The latest investment brings the total amount raised by Something & Nothing since its launch in 2020 to $15.7 million. The brand, founded in the UK by Olly Dixon and Rupert Pugsley, launched in the US in 2021. The market now accounts for more than 65% of its global revenue, with US revenue increasing by 70% across June and July 2026, according to company figures. Amazon sales more than doubled over the same period. Something & Nothing has built its proposition around premium, fruit-led flavours and a design-focused brand identity. Its drinks are made without added sugar or sweeteners and use fruit juices, extracts and botanicals. The range includes flavours such as Yuzu, Pineapple & Pink Grapefruit and Mango & Thai Basil. The company said its US growth to date has been achieved with a three-person team and limited marketing expenditure. Its retail footprint has expanded through new partnerships, including Texas grocery retailer H-E-B, while the brand launched in 260 Whole Foods Market stores in 2025. It is also stocked by retailers including The Fresh Market, Erewhon and Gelson’s, as well as independent stores such as Tiny Grocer in Austin and Dumbo Market in Brooklyn. Rather than pursuing a nationwide rollout, Something & Nothing has taken a market-by-market approach, supporting new retail listings with local sampling, creator partnerships, run clubs, independent retailers and out-of-home advertising. The company said this approach helped turn Miami from its slowest-growing Whole Foods market into its fastest. According to SPINS Total Natural Channel data for the period ending 9 August 2026, Something & Nothing was the third fastest-growing brand in modern soda year-to-date, excluding brands with less than 5% average ACV. The company currently reaches approximately 17,000 retail doors globally and is targeting a doubling of the business in 2027. The new capital will be directed towards three areas: consumer marketing, team expansion and working capital. The marketing investment will scale the brand’s existing neighbourhood-focused activity into its first major national consumer awareness campaign. The business also plans to expand its US sales and regional teams, alongside additional capacity in production, marketing and finance. A newly created global head of marketing position is among the planned appointments. Working capital will be used to increase production ahead of the company’s 2027 retail pipeline and anticipated volume growth. Rupert Pugsley, co-founder of Something & Nothing, said the business had focused on “velocity rather than doors” during its initial US expansion, with an emphasis on establishing the brand in specific retail accounts and neighbourhoods before scaling. The company now intends to use the latest funding to expand from that base. Top image: © Something & Nothing

GEA is investing around $25 million to expand its Janesville campus in Wisconsin, US, adding around 70,000 square feet of office, manufacturing, research and industrial space. The expansion is intending to strengthen the company’s manufacturing, assembly, testing, training and application capabilities for food, beverage and nutrition processing customers across North America. Construction is expected to begin in Autumn 2026, with the new facility targeted for completion by the end of 2027 and full operations scheduled to begin in early 2028. The new space will bring GEA’s manufacturing, assembly and application teams closer together at the Janesville site. According to the company, this will give customers more direct access to its technical experts and enable faster progression from process testing to production planning. The facility will focus on technologies within GEA’s Nutrition Plant Engineering portfolio, with drying technologies among its core capabilities. It will also provide additional infrastructure for customer and internal training and application testing. Klaus Stojentin, CEO of GEA’s Nutrition Plant Engineering Division and member of the GEA Executive Board, said: “Food and beverage producers in North America are looking for partners who can combine process expertise, practical testing and reliable project execution close to their markets. Expanding our Janseville campus is a direct response to that. It builds real capability in a region that matters strategically to both our customers and to GEA.” The investment builds on GEA’s existing operations in Janesville. In 2024, the company opened a production, repair, logistics and training facility at the site supporting equipment including separators, decanters, valves and pumps. In 2025, GEA added its New Food Application & Technology Center, providing pilot-scale testing capabilities for applications including precision fermentation, cell cultivation and plant-based foods. Ana Rusa, VP of Nutrition Plant Engineering, North America, said: “Customers don’t just want us nearby, they want to get something done while they're pilot-scale here. In Janesville, a customer can walk a process from a testing question to a production plan without switching teams or sites.” The planned development will combine a 13.94-acre city-owned parcel with 16 acres already owned by GEA, creating a campus of nearly 30 acres. The project is also expected to support local employment with the creation of 52 full-time equivalent positions.

Raisio is placing health at the centre of its business by combining nutrition expertise, oat innovation and responsible practices. Its sustainability programme, Transformative Power of Food 2026-2030, sets out how the Finnish food company aims to support wellbeing and increase transparency across its value chain. A long history in health and oats Founded in 1939, Raisio specialises in food products and ingredients focused on health, wellbeing and taste. Its business includes high-quality oat ingredients, the premium oat brand Elovena and Benecol, whose cholesterol-lowering efficacy is scientifically proven. Raisio has also developed expertise in gluten-free oats for more than two decades and supplies gluten-free oat ingredients to food manufacturers. Three themes guide the programme Transformative Power of Food is organised around Sustainable Farming, Smart Use of Resources and Health Through Food. These themes guide Raisio's work to build a transparent and responsible value chain that creates value for consumers, farmers, customers and wider society. By integrating responsible practices into every stage of its operations, Raisio aims to make better food choices accessible, scalable and impactful. Everyday foods can support better health The rising prevalence of cardiovascular disease and obesity presents serious challenges for both public and private sectors. Everyday eating habits and the nutritional quality of widely available foods are closely connected to these issues, giving food companies an important role. Raisio develops everyday food solutions that bring together scientifically proven health benefits and enjoyable taste. Its product development approach considers nutritional functionality alongside sensory quality and convenience, helping consumers make healthier choices as part of their normal routines. Snacking as part of the solution Changing lifestyles are reshaping traditional meal patterns, with many consumers eating smaller portions more frequently during the day. Raisio sees healthier snacking as a practical way to support consumer wellbeing within these changing routines. Nutrient-dense, satisfying and accessible options can make healthier choices easier, while small and consistent dietary improvements may bring long-term benefits for heart health. Finnish oats provide a versatile foundation Finnish oats grown in the northern climate are known for their high quality. Oats are rich in beta-glucan, a soluble fibre shown to lower cholesterol and support heart health*. They also provide slow-releasing energy that helps maintain satiety and stable blood sugar levels, both relevant to weight management and overall wellbeing. Their nutritional profile and versatility make oats suitable for products ranging from snack bars to dairy alternatives. Raisio continues to invest in research and product development to deliver consistent quality, taste and proven functionality. The company works with more than 700 local contract farmers, drawing on their knowledge to produce high-quality ingredients and improve transparency around climate targets. Raisio has also set short-term emission reduction targets in line with the Science Based Targets initiative**. Turning commitments into everyday choices As consumers look for greater transparency, functionality and authenticity, Raisio aims to develop products that meet changing expectations while maintaining high standards of quality and compliance. The company's approach is based on a practical idea: long-term progress can be built through better everyday food choices. EFSA Panel on Dietetic Products, Nutrition and Allergies. EFSA Journal 2010;8(12):1885. Scientific opinion on the substantiation of a health claim related to oat beta-glucan and lowering blood cholesterol and reduced risk of coronary heart disease.​​​​​​​* **Raisio Sustainability Report 2025 p. 123-125 Visit Raisio's website here. Learn about Raisio's Food Solutions here.

Scientific risk assessment specialist SciPinion has launched an AI-led solution that aims to give food-tech start-ups a faster path to market for their ingredients in the US, ahead of proposed changes to the Generally Recognized as Safe (GRAS) approval process. The platform features a set of tools that pair AI-assisted software with a menu of professional services to measure and document how closely a candidate food ingredient matches a substance that is already approved through the US Food and Drug Administration (FDA)’s GRAS process. GRAS status enables an ingredient to launch without full pre-market approval. A proposed FDA rule would change the process from voluntary to mandatory – food-tech start-ups, such as those developing alternative protein ingredients, would no longer be able to self-affirm GRAS status, with only narrow exemptions applying to ingredients shown to be the same as one the FDA has already reviewed with no questions. SciBridge has been developed to fast-track the process for food businesses. According to SciPinion, its tool can turn months of manual comparison work into a documented similarity report within minutes. SciPinion said that potentially tens of thousands of ‘substitutional’ ingredients, cases where multiple manufacturers rely on the same single precedent notice, are currently uncounted in any public data. “The FDA has acknowledged its own strain here, and the agency's proposed rule specifically asks for comment on ways to make it easier for notifiers to draw on data from already-submitted GRAS notices, which is exactly what SciBridge is built to do,” said Vanessa Feher Castagna, director of food safety and claims at SciPinion. “The FDA has never defined how to show similarity, which is understandable, because two food substances are never identical the way two generic drugs are. What companies need, and what FDA is asking for, is a standard, documented method, applied the same way every time.” The platform includes three tools, built from the FDA’s GRAS Notice inventory: Browse, a synced and structured index of FDA’s GRAS Notice database with a compare tool; Screen, a rapid similarity check that ranks a new substance against precedent notices; and Bridge, a field-by-field substantial similarity evaluation against up to three comparators, with a downloadable report and full audit trail. The AI-assisted process also includes human expert review, the company emphasised, adding that the program was built with data security as a core requirement to ensure the safety of confidential ingredient data submitted for review. The tools were shaped with nearly a year of quality control and prompt refinement before launch, with direct feedback and evaluation from the FDA also incorporated into this process, SciPinion confirmed – though it said this does not represent the FDA’s endorsement or use of the software. The platform is designed for both ingredient and finished-product manufacturers and distributors, and can also be used by regulatory consultants, law firms and trade associations. Aletta Schnitzler, chief scientific officer at animal-free lactoferrin start-up TurtleTree, said: “At the time when we achieved GRAS for our recombinant bovine lactoferrin, there was no template for proving substantial similarity to an existing ingredient”. “Our teams never lacked data. The entire GRAS record is public. What the industry lacked was a structured way to navigate the key information in the regulatory data. SciBridge is the only tool I've seen that uses the FDA record as the template itself.” Dennis Keefe, former director of office of food additive safety at the FDA, commented: “FDA’s food ingredient programmes, including the GRAS review staff, are severely resource constrained, and the proposed rule, if finalised, will only exacerbate the current review bottlenecks”. He added: “A streamlined, systematic, structured data review process is a clear value add for industry to help organise their data in such a way to make it easier for bridging evaluations and enhancing FDA to further its public health protection mission.”

Suntory Beverage & Food GB&I has expanded its Lucozade Energy range with the launch of a new Sherbet Twist Zero Sugar flavour. The new variant combines a “zingy” and refreshing flavour profile with a zero-sugar formulation, as the brand looks to build on continued growth in the Lucozade Energy portfolio. Lucozade Energy Sherbet Twist Zero Sugar is rolling out across grocery and convenience channels from 28 September in 500ml PMP and standard formats. A 900ml format will initially be available exclusively at Tesco. The 500ml variant has an RRP of £1.75, with the PMP format priced at £1.50. The 900ml bottle has an RRP of £2. Adrian O’Brien, brand director for Lucozade, said: “Sherbet Twist is all about bringing something fun and unexpected to shoppers while staying true to the great taste and refreshment people expect from the Lucozade brand. We know consumers are actively looking for new and exciting flavour experiences, particularly within zero sugar.” The company said the new flavour is intended to give retailers another option to encourage trial and attract consumers to the energy drinks category. Lucozade Energy generated £395.3 million in value sales over the year to 25 July 2026, with 211.4 million units sold and value sales increasing 2.6% year on year, according to Nielsen data cited by Suntory. The company has also continued to invest in flavour innovation. Lucozade Energy Grafruitti, which returned to the range permanently earlier this year, has generated £8.8m in value sales since launch, according to NIQ data. Alongside the Sherbet Twist launch, Suntory is expanding the formats available across other Lucozade Energy products. A new 900ml PMP and 500ml standard four-pack of Lucozade Energy Grafruitti have launched, while Lucozade Energy Zero Sugar Pink Lemonade is now available in a 900ml standard format.

General Mills has announced the appointment of its current chief operating officer, Dana McNabb, to the role of chief executive officer. McNabb succeeds Jeff Harmening, who will become executive chair of the board of directors, as CEO. Both appointments are effective from 1 January 2027. During her 27 years with General Mills, McNabb has held various senior leadership positions across general management, enterprise strategy, marketing and international. She was promoted to the COO role earlier this year, previously serving as group president of North America Retail and North America Pet. In her current role as COO, she leads all four of the company’s operating segments and key operating functions, including North America Retail, North America Pet, North America Foodservice, International, Sales, Supply Chain, and Innovation, Technology and Quality. McNabb’s previous roles at General Mills include chief strategy and growth officer, group president of Europe and Australia, and president of the US cereal operating unit. The company’s board of directors unanimously elected McNabb to take on the role, with independent lead director Maria Henry commenting: “Dana has made significant contributions as a key member of the executive leadership of the company over the past few years, and across the business globally throughout her career”. She added: “She has a strong track record of success, and a deep understanding of our consumers, our brands, our company and our industry. Dana is an outstanding leader with a clear strategic vision that she will translate into tangible outcomes for our shareholders, employees and the communities we serve.” Henry also thanked Harmening for his leadership, under which General Mills grew and strengthened its portfolio. Dana McNabb and Jeff Harmening “It has delivered over $17 billion to shareholders through dividends and share repurchases, and revamped a third of its portfolio for greater growth, including the addition of the growing Pet category,” she added. “The company has benefitted from Jeff’s steadfast and calm leadership during nearly a decade of extraordinary and unprecedented circumstances.” Commenting on her appointment, McNabb said returning the company to growth is the priority. She added that by “building industry-leading, digitally enabled demand generation, and modernising our supply chain, we will fundamentally improve how we operate”. “Jeff not only grew our company, he modernised it,” McNabb said. “He laid new groundwork for our digital and technology capabilities, revamped our portfolio for growth and challenged us to work and operate in ways that better match today’s world.” Harmening expressed gratitude to the General Mills team for advancing the company’s strategy during “trying” circumstances. “I am confident that Dana has the vision, urgency and intellect needed to advance our next chapter,” he concluded. “She is the right leader for this time, one that will take our company to the next level.”

It’s easy to get caught up in the news and activities of the industry’s global giants, but what about the smaller firms pushing boundaries with bold ideas? In this instalment of Start-up of the Month – which celebrates small and earlier-stage companies and their innovations – we speak to Edward Van der Lande, founder of More Toddler Meals, which provides freeze-dried, lightweight toddler meals that only require hot water to prepare, making them accessible and nutritious for young families. Can you tell us about the story behind More Toddler Meals’ establishment and long-term mission? More Toddler Meals was born out of my frustration with the lack of genuinely healthy and convenient toddler meals on the market. We're a foodie family, but when I was deployed overseas with the Army for six months, I was so conscious of how difficult it was for my full-time working wife to find the energy and inspiration to cook for our then toddler every day. Having used dried rations in the Army, I knew the same technology could be applied to kids' food, as the drying process gently removes water but none of the goodness, and the meals then just need water added to be ready in minutes. This way, we can achieve both the high-quality meals that toddlers need to develop and the convenience busy parents crave. Our mission is to help parents feel proud of the meals they serve their toddlers no matter where they are. This mission is underpinned by two principles: firstly, mealtimes are incredibly important for families, even in our busy lives, and secondly, no parent should feel guilty when they use a commercially available product. What trends and consumer expectations are you seeing influencing the toddler and kids’ nutrition market, and how is this influencing your product development? Parents expect higher-quality products for their kids. The data shows that whilst volume sales have dropped by around 20% in recent years, value sales have increased by roughly 4%. To be honest, this doesn't affect our product development because our products are created based on our fundamental value: designing high-quality meals with real ingredients and flavours. What sets More Toddler Meals apart from other brands in this category? We are bringing innovation to the category unlike anyone else. Whilst there are some great quality frozen kids' brands in the market, we're deliberately staying in the ambient aisle as we want to ensure parents can get premium and genuinely convenient products. We are the only brand with dried products on the market, which brings a lot of opportunity but also challenges. How do you approach recipe development and balancing nutrition with taste? The starting point for recipe development is the meals I cook for my own kids, as I want all our products to be relatable to parents. I then want all our meals to be low in salt and sugar and a source of protein and fibre. There are strict regulations around the macronutrient composition of baby food, so I clearly need to ensure compliance. From a taste perspective, although we don't add any salt, I believe flavour is so important to help little ones develop a love of food. As our meals are cooked by hand in bratt pans, we ensure we retain flavour by cooking the food properly and adding aromatic herbs and spices. The drying process also has very little impact on the taste of the finished product, which is another great thing about it. What has been the biggest challenge for the company so far and how did you navigate this? I think educating parents on the benefits of dried food vs other products is an ongoing challenge. I am trying different messaging on our packaging, social media and at events to understand what resonates best. On socials, I also use user-generated content that shows the different places where our meals can be used, making the products more relatable rather than relying solely on the virtues of dried food. What has been the company’s biggest achievement to date? I think listing with Ocado was the biggest validation for me as it proved a serious retailer was willing to launch an innovative product into the category. Where do you think the biggest opportunities are in children’s nutrition? I think there are two big opportunities in kids' nutrition: first, high-quality meal, drink or snack products that are far superior to existing products and second, hidden benefit products made with more vegetables and better ingredients that unsuspecting children won't notice. I would love to see the market dominated by high-quality products for kids, but I think that's unrealistic as it's expensive and will require a massive change in consumer behaviour. That's why I think option two is equally important for improving kids' nutrition by stealth. What’s next for More Toddler Meals? Any exciting plans or collaborations ahead that you can share with us? A lot is happening! We're launching two new products later this year including a bean chilli with couscous. I'll be making an appearance on TV in the autumn, and we'll continue to build our community online. If you could offer one piece of advice to aspiring start-ups in the food and beverage industry to help them navigate the sector’s challenges and opportunities, what would it be? It'd be to not underestimate how competitive and challenging this industry is, so you need to have a very clear idea of what your USP is and how you have validated that. Why would a consumer buy your product over something else? I'd suggest it needs to be deeper than 'it has slightly less sugar' or 'tastes better' – does it offer additional value to a consumer that existing options don't?

Biotech Open Platform (BIOP) has inaugurated a new industrial biotechnology platform in Clermont-Ferrand, France, following an initial investment of more than €20 million. Created in 2024 by Danone, Michelin, DMC Biotechnologies, Crédit Agricole Centre France, Clermont Auvergne Innovation and Greentech, the platform is designed to help companies bridge the gap between laboratory-scale biotechnology development and industrial production. The 5,000m² facility, located at Michelin’s Innovation Park – Cataroux, has begun welcoming its first advanced fermentation projects. BIOP provides start-ups, industrial companies and research organisations with facilities to develop, optimise, scale and validate fermentation-based processes under conditions representative of industrial production. Its capabilities include an integrated fermentation line with capacity of up to 15m³, alongside semi-industrial purification systems. The platform said such infrastructure remains relatively limited in Europe. The facility can support scale-up from 10 grams to one tonne of ingredients, enabling companies to produce sufficient volumes for application testing and validation before commercial production. Advanced fermentation technologies, including precision fermentation, use microorganisms such as yeast, bacteria, microalgae and fungi to produce targeted molecules. According to BIOP, these processes can be used to produce proteins, enzymes and food ingredients, alongside applications in cosmetics, agriculture, chemicals and biomaterials. The platform is intended to support companies developing products and processes based on renewable resources, with the partners positioning industrial biotechnology as a potential route to developing new value chains while reducing reliance on certain fossil-based resources. Danone is among the platform's founding partners, with the food and beverage company highlighting its longstanding use of fermentation in food production. Antoine de Saint-Affrique, CEO of Danone, said the platform strengthens a “critical link” in Europe’s biotechnology ecosystem by helping accelerate the industrial scale-up of laboratory innovations. “Biotech Open Platform demonstrates the value of shared infrastructure and long-term partnerships in enhancing European competitiveness,” he added. BIOP said its open model is designed to make industrial-scale fermentation infrastructure and expertise available beyond its founding companies. The platform has dedicated teams and infrastructure to maintain project confidentiality and protect intellectual property, while supporting projects through process development, testing and validation. Khadidja Romari, CEO of Biotech Open Platform, said: “Scale-up requires experience, technical know-how and the ability to solve the issues that appear as the process moves from one scale to another. Confidentiality and protection of intellectual property are also essential for the companies we work with.” BIOP currently employs 16 people and has received support from the European Union through the European Regional Development Fund, managed by the Auvergne-Rhône-Alpes Region, as well as Clermont Auvergne Métropole. The partners said the platform is intended to strengthen European industrial capabilities and support the development of biotechnology-based value chains using renewable resources.

White Rabbit has expanded its frozen gluten-free pizza range with two new flavours and two reformulated recipes, including what it describes as a category-first spicy Salame Piccante pizza. The new range features larger 10-inch Romana-style bases and is designed to bring premium pizza trends to the frozen free-from category. White Rabbit’s new Margherita pizza launched in Tesco on 8 September, while the Salame Piccante launched in Sainsbury’s on 20 September, with an RRP of £5.50 for 375g. The reformulated Prosciutto Ham & Mushroom pizza is rolling out in Sainsbury’s and Ocado, while the improved Chicken & Chorizo recipe is available in Morrisons and will launch on Ocado. The new pizzas use an updated dough recipe containing twice the amount of 24-hour slow-proved sourdough. The pizzas feature a Mediterranean tomato sauce and premium toppings. The Salame Piccante combines Italian Spianata salami, mozzarella and red chillies. White Rabbit said the range has been developed in response to demand for higher-quality gluten-free options, as well as wider trends in the pizza category. The company’s consumer panel of more than 2,000 gluten-free shoppers found that 64% reported difficulties finding suitable options when eating out, according to the brand’s July 2026 survey. White Rabbit also cited Nielsen data showing that spicy flavours account for around a quarter of sales among mainstream pizza brands, positioning the Salame Piccante as a way of bringing the trend to gluten-free shoppers. Nick Croft-Simon, co-founder and CEO of White Rabbit, said: “We're incredibly proud to be expanding our frozen range with two brand new and improved sourdough pizzas. Through this launch, we're delivering what the frozen shopper really wants from pizza; quality Romana-style bases and premium flavour options.” The company said its pizzas have been product tested with a panel of more than 2,000 gluten-free shoppers. White Rabbit's previous move into the frozen free-from fixture included the launch of two sourdough pizza SKUs and Doughballs, which it said drove 16% more customers to the category. The company said the latest range is intended to support further innovation and premiumisation within the frozen gluten-free pizza category. The improved Chicken & Chorizo pizza is available from Tesco and Morrisons, while the Prosciutto & Ham pizza is available from Sainsbury’s and Ocado.

Hormel Foods has announced two new appointments within its research and development (R&D) department, both effective from 26 October 2026. Aaron Asmus, currently assistant VP of R&D, will be promoted to the role of R&D vice president. He will lead all functions within the company’s R&D organisation, helping drive innovation and commercialisation across the company while ensuring new products and technologies are developed with a focus on food safety, quality and regulatory compliance. Aaron Asmus In his new role, Asmus will report to Kevin Myers, senior VP of R&D, food safety and quality. John Ghingo, president and CEO-elect at Hormel Foods, described Asmus as an “exceptional leader who combines deep technical expertise with a strong ability to build partnerships, develop talent and deliver results”. “He has played an important role in strengthening our R&D capabilities, advancing key product and process initiatives, and fostering collaboration across the organisation,” Ghingo added. “His experience, leadership and track record of results make him well suited to lead this critical function.” Meanwhile, Lisa Selk has been appointed to the role of VP growth and innovation. She will report directly to Asmus and will focus on growth, innovation and the connection of R&D to consumers and the company’s brand portfolio. Lisa Selk “Lisa's experience spans consumer insights, brand leadership and innovation, giving her a unique perspective on how we identify opportunities and bring new products to market,” Ghingo commented. “Her ability to connect consumer needs with business strategy will help strengthen our innovation pipeline and accelerate the commercialisation of new products. Lisa is well prepared for this role and will be a strong addition to the R&D leadership team. Headquartered in Minnesota, US, Hormel Foods is a global food business with over $12 billion in annual revenue. Its brand portfolio includes Planters, Skippy, Spam, Hormel and Natural Choice, among others.

Cargill is investing more than $130 million over the next two years to expand its poultry operations across Thailand and the Philippines, as global demand for cooked poultry products continues to grow. The investment will focus on increasing production capacity and efficiency across the company’s poultry network, while strengthening supply chain resilience and food safety for foodservice and retail customers. In Thailand, Cargill plans to install a new automated cooked chicken production line at its poultry processing plant in Saraburi. The line is expected to be completed in 2028 and will form part of a wider programme of technology upgrades over the next two years. The company said the upgrades will include advanced machinery and the integration of artificial intelligence into data processing to support faster and more accurate decision-making. The technologies are also expected to enhance Cargill’s food quality and safety management systems. Thailand serves as Cargill’s strategic poultry export hub, supplying cooked poultry products to markets including Japan, Europe, Asia and North America. Following the investment, Cargill expects its total cooked poultry volume to reach approximately 160,000 metric tonnes, generating THB25 billion (approximately $780 million) in annual export value for Thailand. The expansion is also expected to create more than 300 local jobs. As part of the Thai investment programme, Cargill is constructing a new 30,000-metric-tonne grain silo to increase raw material storage capacity and provide greater flexibility in grain procurement throughout the year. Construction began following a groundbreaking ceremony earlier this year, with completion expected in early 2027. Cargill said the facility will also create additional income opportunities for local farmers outside the traditional harvest season. In the Philippines, Cargill is investing in a new feed mill with an annual production capacity of 190,000 metric tonnes. The facility is expected to be completed by late 2027 and will create more than 100 jobs. The company said the mill will strengthen the poultry supply chain by improving feed availability, efficiency and reliability across its Philippine operations. Cargill is also expanding its network of hatcheries, breeder and broiler farms in the country. The expansion is intended to strengthen supply and cost efficiencies while supporting demand from domestic foodservice customers and consumers of its Tip-Top retail brand. Watcharapon Prasopkiatpoka, vice president and managing director, Poultry APAC at Cargill, said: “Demand for high-quality protein continues to grow across global markets, and customers are looking for reliable innovation partners who can help them scale with confidence." Prasopkiatpoka continued: “This investment strengthens our ability to deliver poultry products with the quality and consistency our customers need. By investing in infrastructure, technology and people, we are serving the growing demand from customers for high-quality protein, while creating long-term economic value for farmers, businesses, suppliers and local communities.”