Danone North America has confirmed plans to close its production facility in Bridgeton, New Jersey, US, which manufactures products under its dairy-free Silk and So Delicious brands. The company confirmed that the site will be closed on 4 August 2026, with approximately 114 employees set to be affected. Danone’s 185,000-square-foot Bridgeton site was established in 2001, producing a range of dairy-free beverages including soya, almond, cashew and oat milk alternatives, as well as non-dairy creamers. According to the company’s website, it was the first soy protein extraction facility in the United States. In a statement regarding the closure, Danone said: “This change is part of a broader effort to transform our network and enables our investment in critical capabilities across our core US manufacturing footprint, for the long term”. As a result, production for Silk and So Delicious Dairy Free will be reassigned to other facilities within Danone’s network. These will include Mt Crawford, Virginia; Dallas, Texas; and Jacksonville, Florida. “Decisions like this are never easy, particularly when they affect our people and local communities,” Danone told FoodBev. “We are managing this transition closely and providing comprehensive support to the affected employees." Danone’s chief financial officer, Juergen Esser, noted that the company’s plant-based and coffee creamers business performance in North America has been “unsatisfactory” last year, during a conference call on the release of its FY 2025 financial results. However, plant-based performed more strongly in Europe, with Esser reporting “solid competitive growth” of the Alpro portfolio alongside its core dairy brands. The company has been leaning heavily into specialised nutrition, with functionality and health segments a key focus. In March this year, the company snapped up plant-based complete nutrition brand Huel in a €1 billion deal, while last summer it completed the acquisition of US plant-based medical nutrition brand Kate Farms.

Gummy supplement manufacturer TopGum Industries has completed the acquisition of the US-based gummy manufacturing operations of PL Developments in a transaction valued at up to $35 million. The deal gives TopGum its first US-based production platform and expands its manufacturing network across Israel, Canada and the United States. The acquired facility is built to FDA pharmaceutical standards and is capable of producing both dietary supplement and pharmaceutical gummy products. Alongside the acquisition, the two companies have established a long-term commercial partnership under which PL Developments will commercialise and distribute TopGum-manufactured gummy products to major US retailers under private-label and store-brand programmes. TopGum said the acquisition aligns with two major trends reshaping the consumer health and nutraceutical sectors: rising demand for enjoyable dosage formats such as gummies and increased retailer interest in domestically manufactured products. The company believes pharmaceutical gummies could follow the same growth trajectory seen in the vitamin, mineral and supplement (VMS) market over the past decade and a half, during which gummies evolved into one of the dominant delivery formats. Eyal Shohat, CEO of TopGum, said: “This is a strategic transaction that gives TopGum a unique foothold in the emerging pharmaceutical gummy market." PL Development's president Evan Singer agreed, saying in a statement that gummies are becoming an increasingly important platform across both supplements and pharmaceuticals, driven by consumer demand for more convenient and palatable formats. TopGum said the acquisition provides substantial production expansion potential, with existing infrastructure capable of supporting more than double current output through additional production lines without significant new capital investment. The partnership also gives TopGum enhanced access to leading US retail chains through PL Developments’ established private-label relationships and packaging operations. According to the companies, several dietary supplement and pharmaceutical gummy products are already nearing commercial launch. The acquired business is also advancing products through the FDA OTC monograph framework and the FDA’s 505(b)(2) regulatory pathway, which allows approval of new dosage forms for existing drugs and can provide up to three years of market exclusivity. Some pharmaceutical gummy products are expected to launch in 2027 and 2028 under partner brands, with TopGum acting as the exclusive manufacturer. The transaction consideration includes $10 million in cash at closing, approximately $8 million in TopGum shares issued at closing and up to an additional $17 million in contingent share-based consideration tied to commercial and regulatory milestones. If all milestones are achieved, PL Developments is expected to hold approximately 4% of TopGum’s equity on a fully diluted basis. TopGum expects 2026 to serve as an integration year for the acquired US operations. The company forecast low single-digit million-dollar revenue contributions from the business this year, alongside a temporary EBITDA loss of approximately $2 million to $3 million as integration progresses. The acquisition follows a period of rapid expansion for TopGum, including the completion of its Canadian acquisition of Island Abbey in early 2025 and the launch of a new manufacturing facility in Sderot, Israel, later that year. Founded in 2004, TopGum manufactures gummy-format dietary supplements for global markets and employs more than 400 people worldwide.

Clio is expanding its seasonal snack line-up with the launch of a new Piña Colada Greek Yogurt Bar ahead of summer 2026, tapping into growing consumer demand for tropical flavours. The new refrigerated snack combines pineapple-coconut Greek yogurt with Clio’s signature chocolate coating, offering what the brand describes as a better-for-you indulgent treat. The launch comes as interest in piña colada-inspired products continues to grow. According to data cited by the company, piña colada is now among the top ten summer flavours consumers are actively seeking out, while social media mentions of the flavour increased by 28.5% in 2025. Clio also pointed to research showing that 90% of Gen Z and Millennial consumers are interested in purchasing seasonal flavours. The launch builds on continued momentum for the brand, which positions itself as the creator of the first refrigerated Greek yogurt bar. Clio said it produced more than 130 million bars in 2025 and is now stocked in over 38,000 retail locations across the US. To support rising demand, Clio has expanded its manufacturing operations with a new production line and expects to produce 150 million bars in 2026. The limited-edition product will launch next month at Whole Foods Market for $5.99 and will also be available through the brand’s direct-to-consumer website and select retailers for a limited time.

Monster Beverage posted record first-quarter net sales of $2.35 billion in 2026, marking a 26.9% increase from $1.85 billion a year earlier and surpassing the $2 billion threshold for a fiscal first quarter for the first time in the company’s history. The energy drinks company said favourable foreign exchange rates contributed $89.3 million to quarterly sales growth. On a currency-adjusted basis, net sales rose 22.1%. Growth was driven primarily by Monster’s core energy drinks business, where sales increased 27.6% to $2.19 billion. The segment includes the Monster Energy, Reign, Bang and FLRT brands. Monster’s Strategic Brands division, which includes energy drink brands acquired from The Coca-Cola Company as well as its affordable Predator and Fury products, reported sales growth of 28.9% to $126.7 million. International markets continued to play an increasingly important role in the company’s performance. Net sales outside the US climbed 44.9% to $1.06 billion, accounting for around 45% of total quarterly revenue, compared with 40% in the prior-year period. Operating income increased 28.1% to $730 million, while net income rose 28.6% to $569.5 million. Gross profit margin declined to 55.0% from 56.5% a year earlier, which Monster attributed to geographical sales mix, higher aluminium can costs and increased freight-in expenses, partly offset by pricing actions. Hilton H. Schlosberg, Monster's chief executive officer, said: “The global energy drink category continues to demonstrate solid growth, driven by increased consumer demand. We delivered a strong start to the year, with net sales increasing 26.9%, operating income increasing 28.1% and net income per diluted share increasing 27.6% for the 2026 first quarter. Net sales crossed the $2.0 billion threshold for the first time in the company’s history for a fiscal first quarter." He added: “Our net sales to customers outside the United States increased 44.9% in the 2026 first quarter to approximately 45% of total net sales. This represents the highest percentage of net sales to customers outside the United States recorded by the company to date for a single quarter." “We remain focused on the growth of our existing core offerings as well as the continued introduction of product innovations, which remain central to our long-term growth strategy."

Kersia UK has launched BioDtex, an advanced detection lamp designed to help hygiene teams quickly identify contamination risks that may be missed during routine inspections. The BioDtex lamp reveals traces of organic matter, chemical residue, scale and other surface contamination across food production environments, including hard-to-assess areas such as seals, welds and uneven surfaces. Unlike traditional investigative methods that can require multiple surface swabs and lengthy waiting times for results, BioDtex enables teams to scan equipment and production environments rapidly, with potential hygiene issues identified within seconds. The system can also be used during production and in normal lighting conditions, helping manufacturers integrate checks more easily into day-to-day operations without disrupting workflows. Paula Capaldi, key account manager and microbiologist at Kersia UK, said: “You could spend a lot of time swabbing multiple surfaces on a machine to come to a conclusion you could grasp within a few seconds of using the torch. What looks clean can actually have small entrapment points that you can only see when you use it.” The launch comes as the UK food and drink manufacturing sector continues to expand, with more than 480,000 people employed across the industry. As manufacturers face growing demands around compliance, productivity and workforce development, tools that support faster training and more effective hygiene management are becoming increasingly important. Capaldi continued: “The torch can also be used as a training tool, helping hygiene teams better understand what ‘clean’ looks like in practice. If something shows up, it means the surface isn’t clean, so it helps teams focus their investigation and take action where it’s needed.” In addition to contamination detection, BioDtex can also be used as a practical training tool for hygiene teams, helping operatives better understand what effective cleaning looks like in real production settings.

Ella’s Kitchen is expanding beyond the baby food aisle with the launch of Ella’s Kitchen Kids, a new product line aimed at children aged 18 months and older. The launch marks a significant strategic move for the brand as it looks to extend its presence beyond the weaning category and capture growing demand for healthier snack options for toddlers and young children. Positioned as a “better-for-you” alternative to traditional children’s snacks, the new range combines bold flavours, playful branding and convenient formats with the nutritional standards parents associate with the Ella’s Kitchen brand. The company said the range was developed in response to changing family eating habits and the lack of minimally processed snack options for older toddlers outside the baby aisle. Initial products include Ella’s Kitchen Kids Crunchy Stix in Cheese + Onion, Tomato + Basil and Pesto varieties, alongside Ella’s Kitchen Kids Wild Crackers available in Tomato + Oregano, Pea + Basil and Carrot + Rosemary flavours. Designed for lunchboxes, picnics and snacking occasions, the products are formulated with reduced salt levels and classified as non-HFSS options. According to the company, the Crunchy Stix contain less than 0.04g of salt per pack, while the Crackers contain less than 0.05g per serving. Emma Wood, Senior Brand Manager at Ella’s Kitchen, said: “Ella’s Kitchen Kids is about recognising that the journey doesn’t stop at baby food. As little ones grow, their tastes, independence and routines all change – but parents still want options they can feel good about.” The launch also signals Ella’s Kitchen’s wider ambitions within the children’s snacking market, with additional products and categories expected later this year. Wood added that the company aims to help “raise the standards of the kids’ food category” by balancing taste, convenience and nutrition.

Bel Group is strengthening its position in the better-for-you snacking category through the acquisition of Ingenuity Foods and its Brainiac and Little Brainiac brands. The move adds a fast-growing functional snack platform to Bel’s North American portfolio, which already includes category-leading brands such as Babybel, GoGo squeeZ, Boursin and The Laughing Cow. Brainiac, known for snacks formulated with Omega-3s and nutrients designed to support brain health and development, has experienced triple-digit value net sales growth over the past year. The acquisition aligns closely with Bel’s strategy to expand its portfolio of portion-sized, real-ingredient snacks targeting children and families. Peter McGuinness, CEO of Bel North America, said: “This move gives us more scale, product choices and breadth across our portfolio and truly is a 1 + 1 = 3 opportunity for us and Ingenuity. By bringing Brainiac brands into our family of brands, we’re not just adding more products; we’re unlocking a new era of growth, innovation, and social impact.” The acquisition further strengthens Bel’s presence in the fruit snack category, particularly among younger consumers. Brainiac’s portfolio includes smoothies, juice squeezers, fruit snacks and baby and toddler products positioned around functional nutrition. Bel said the acquisition complements broader market trends, including rising demand for functional foods, evolving dietary guidance and the impact of GLP-1-related eating habits on consumer purchasing behaviour. Mark Brooks, CEO and co-founder of Ingenuity Foods, said: “We are excited to join forces with Bel and bring Brainiac to even more families in more places." The acquisition also signals continued investment in U.S. manufacturing for Bel, following the company’s recent production expansion in South Dakota. Bel operates facilities across Idaho, Michigan, Wisconsin and South Dakota, with North American offices in Chicago and New York City. Top image: © Brainiac

Following Danone’s acquisition of UK-based nutrition brand Huel in a deal valued at approximately $1.1 billion, FoodBev spoke to Tyler Noyes, general manager of Huel US (Retail & Amazon), about what is next for the brand and how this acquisition is setting the narrative for the future of the wellness and nutrition segment. Known for its plant-based, nutritionally complete meals, powders and ready-to-drink shakes, Huel has scaled rapidly from a direct-to-consumer start-up into a global brand available in more than 25,000 retail locations. The acquisition will pair Huel’s digital-first model and loyal consumer base with Danone’s global infrastructure, R&D and distribution capabilities, accelerating expansion across the US and beyond. This deal underscores a broader industry shift: growing demand for convenient, high-protein and functional nutrition options as consumers rethink traditional meals in favour of efficiency and health optimisation. How will Huel maintain its brand identity and roots under Danone’s ownership? Huel was founded to make complete and convenient nutrition accessible to more people, and that mission remains unchanged. What matters most is staying consumer-first and mission-led. This partnership is about amplifying what already makes Huel unique, not redefining it. Huel will continue to show up with the same voice and commitment to transparency that our community knows and expects. How will access to Danone’s global infrastructure and R&D capabilities change Huel’s product innovation pipeline over the next few years? Over the past ten years, Huel has established a loyal customer base with strong direct-to-consumer and retail footprints. Huel hopes to be able to move faster from ideation to shelf while also exploring new formats, ingredients and functional benefits to benefit from the R&D capabilities that Danone has. It allows us to elevate what we already do well and bring forward innovations that meet evolving consumer needs at a much quicker pace. What are the immediate priorities for scaling Huel’s presence across retail channels following the acquisition? Huel’s focus continues to be on thoughtful, strategic expansion. That means deepening relationships with existing and new retail partners, improving in-store visibility and ensuring strong velocity where Huel is already present. At the same time, the brand is focused on exploring new channels and formats that feel authentic to its audience, while continuing to meet consumers where they already shop, whether that’s grocery, convenience, or speciality retail. What shifts in consumer behaviour are driving the rapid growth of the “complete nutrition” category? Consumers are increasingly looking for efficiency without compromise. There’s a growing expectation that food should deliver on multiple fronts, including nutrition, convenience and ingredient transparency. At the same time, more people are taking a proactive approach to their health, prioritising protein intake, balanced nutrition and functional benefits. The “complete nutrition” category sits right at the intersection of those needs. How is Huel adapting its messaging or product formats to appeal to emerging audiences such as GLP-1 users or time-constrained professionals, and how will this change post-acquisition? We’re seeing strong demand from consumers who want nutrient-dense options that fit seamlessly into their routines, whether that’s professionals on the go or individuals focused on more structured eating habits. Our products can support weight management goals when used as part of a calorie-controlled diet. Our Powders and Ready-to-Drink products provide essential nutrients while helping manage portions and track calories. That’s influencing how we think about portioning and nutrient balance. What does this acquisition signal about the future of functional foods and protein-forward diets within the broader food and beverage industry? It’s a strong signal that functional nutrition is now mainstream. Protein-forward, nutrient-dense products are continuing to grow rapidly as consumers rethink how they fuel their day. This partnership reflects a broader shift in the industry toward products that do more, whether that’s supporting energy or overall wellness. What were the key strategic factors that made this partnership with Danone the right fit for Huel at this stage of growth? At this stage in our company’s growth, it was important to find a partner that could help us scale without compromising what makes Huel unique. Danone has a strong foundation in nutrition and retail, along with a commitment to supporting health through food and sustainable practices. Danone is a global leader in the B Corp movement, and that was important to us – we want to move forward while staying true to our mission and values. How do you expect the definition of “meal replacement” or “complete nutrition” to evolve over the next 5–10 years, and what role will Huel play in shaping that future? The category is already evolving beyond the idea of “replacement.” It’s becoming more about flexible, everyday nutrition and products that complement how people actually eat: complete nutrition. Over the next decade, we’ll see more people understand their nutritional needs and how complete nutrition products fit with a fast-paced and informed society. Huel will continue to lead by setting the standard for what complete nutrition looks like, balancing convenience and quality in a way that feels relevant to modern consumers.

IMCD Group has officially opened a new Technical Centre in Istanbul, expanding its regional innovation and formulation capabilities across food and nutrition, pharmaceuticals, beauty and personal care and coatings and construction. Located in the Ataşehir district of Istanbul, the new facility consolidates several previously separate laboratories into a single integrated hub designed to provide formulation development, technical consultancy, pilot testing and product optimisation support for customers across Türkiye and neighbouring regions. The investment forms part of IMCD’s wider global network of more than 80 technical centres and laboratories and reflects growing demand for localised innovation support within the speciality ingredients and chemicals sectors. For the food and beverage industry, the new IMCD Türkiye Food & Nutrition Applications Laboratory will focus on supporting manufacturers in dairy, bakery, beverages, confectionery, meat and savoury categories. The laboratory combines global consumer trend insights with technical expertise to help brands optimise taste, texture, functionality and nutritional value in new product development. The facility also offers pilot trials, ingredient optimisation and ready-to-use prototype concepts intended to accelerate speed-to-market for food and beverage manufacturers. Aylin Zakuto, managing director of IMCD Türkiye, said: "Our Centre will be a chemical technology hub where customers will be able to accelerate product selection and formulation and attend technical training and seminars, leveraging IMCD’s global and local expertise to seize every local market opportunity." The centre additionally introduces a dedicated pharmaceuticals laboratory for the first time in Türkiye, serving not only the domestic market but also the Middle East, Maghreb region, Egypt, Kenya and South Africa. The pharmaceutical facility supports development across solid, liquid and semi-solid dosage forms, including active pharmaceutical ingredients and formulation support. According to the company, all development activities follow internationally recognised risk-based methodologies and Quality by Design principles to ensure robustness and reproducibility. There are also purpose-built facilities for skincare, haircare, sunscreen and hygiene formulations and development and testing for decorative and industrial paints, wood coatings, adhesives and thermal insulation systems. Headquartered in Rotterdam, IMCD Group operates across more than 60 countries and serves sectors including food and nutrition, pharmaceuticals, advanced materials and industrial solutions. The company reported revenues of €4.779 billion in 2025 and employs more than 5,200 people globally. IMCD shares are traded on Euronext Amsterdam under the ticker IMCD.

Meatly has raised £10.4 million in Series A funding to support the construction of what it says will become Europe’s largest cultivated meat production facility, marking a major scale-up moment for the continent’s cell-based protein sector. The London-based company will use the investment to build a 20,000-litre bioreactor facility in the UK capital. Fit-out is set to begin immediately, with initial product output expected in 2027. Although Meatly’s current commercial focus is cultivated meat for pet food, the company said the development represents a significant milestone for Europe’s wider cell-based food industry, where progress has largely remained at pilot or research scale. Founded in 2022, Meatly has positioned itself as one of the first European companies to move cultivated meat from laboratory development into early commercialisation. In 2024, it became the first company in Europe to receive regulatory approval for cultivated meat, later launching a cultivated pet food product in 2025. Alongside this, the company has focused heavily on cost reduction in core production inputs. It has previously reported reducing the cost of its chemically defined, protein-free growth medium to £0.22 per litre and lowering bioreactor costs by around tenfold, both key barriers to scaling cultivated meat production. The Series A round includes new backing from Oyster Bay Venture Capital, Clean Growth Fund and JamJar Investments, alongside continued support from founding investors Agronomics and Pets at Home, bringing total funding to £17.4 million. Investors said the facility build-out reflects growing confidence in the ability of cultivated meat to move from experimental production toward industrial scale manufacturing, even as initial commercial applications remain in the pet food segment rather than human consumption. Meatly said the new site will be used to demonstrate continuous, scalable production of its cultivated chicken ingredients for the UK pet food market, with the longer-term aim of proving the commercial viability of its platform technology.

Heineken Ireland is expanding its alcohol-free portfolio with the launch of two new flavour innovations under the Heineken 0.0 range: Lemon Elderflower and Nectarine Juniper. The launch is designed to accelerate growth in Ireland’s fast-growing non-alcoholic beer segment, while responding to rising consumer demand for flavour innovation and moderation-focused drinking options. Since its Irish debut in 2018, Heineken 0.0 has become one of the leading brands in the country’s alcohol-free category. The brewer said the introduction of flavoured variants aims to broaden consumption occasions and attract consumers seeking more adventurous taste experiences without alcohol. Fiona Curtin, marketing director at Heineken Ireland, said: “Our research shows that Irish consumers are curious, adventurous and increasingly eager to explore new taste profiles. As pioneers and leaders in the alcohol-free sector, we are responding directly to that demand with something fresh, flavourful and innovative, while staying true to the signature Heineken taste that our customers know and love.” The new launches arrive as moderation trends continue to gain traction across Ireland. According to Drinks Ireland, sales of non-alcoholic beer increased by 25% last year and have risen by 150% over the past five years. Heineken Ireland has invested more than €30 million in the alcohol-free category since 2018. Heineken 0.0 is now available on draught in more than 3,000 hospitality venues nationwide and has broad retail distribution across the country. Brian Malone, off trade director at Heineken Ireland, said: "The launch of Heineken 0.0 Lemon Elderflower and Nectarine Juniper shows commitment to our role as pioneers of innovation, so our customers can now choose that same great taste, with zero alcohol and enjoy satisfyingly refreshing flavours, no matter the occasion.” Both variants are double brewed to remove alcohol and are produced using the same ingredients and brewing process associated with the core Heineken 0.0 range. Heineken 0.0 Lemon Elderflower features a citrus-forward profile with bright lemon notes balanced by a crisp elderflower finish, while Heineken 0.0 Nectarine Juniper combines ripe nectarine flavours with subtle juniper for a layered, fruit-forward taste experience. Both products contain 64 calories per serving and are available nationwide in 4x330ml can multipacks through major retailers.

Go Raw has expanded into the cracker aisle with the launch of its new Snacking Crisps, a whole-seed cracker designed to highlight ingredient transparency and simplicity. The line-up debuts in four flavours: Sea Salt, Chili Crunch, Hot Honey, and Rosemary & Olive Oil. The Sea Salt variety is designed to highlight the base seed flavour, while Chili Crunch offers a spicier profile. Hot Honey combines sweetness and heat, and Rosemary & Olive Oil leans into a more herb-forward taste. All products in the range are USDA Organic, non-GMO project verified, certified gluten-free, vegan and made without common allergens. The crackers are produced using whole grains including sprouted buckwheat, puffed amaranth, and puffed quinoa, alongside sprouted seeds intended to support digestibility and nutrient absorption. The US-based seed snack brand said the new line is made with organic sprouted seeds and whole grains that are visibly embedded in each crisp. The company describes the product as a light, crunchy cracker made without complex ingredient lists or hidden additives. Unlike traditional crackers, Go Raw’s Snacking Crisps feature visible whole sprouted pumpkin and sunflower seeds throughout each piece, allowing consumers to see the core ingredients before opening the pack. Each serving contains 6g of plant-based protein and 3-4g of fibre, along with nutrients such as magnesium and vitamin E. “Most crackers make a simple decision feel harder than it needs to be,” said Maggie Quinn, brand manager at Go Raw. “You flip the bag, scan a wall of ingredients you can't pronounce and suddenly snacking feels like homework. Snacking Crisps are our answer to that. The seeds are right there on the surface – you can see exactly what you're eating before you even open the bag.” The launch marks Go Raw’s first entry into the cracker category and extends its broader 'Uncomplicate Snacking' campaign, which focuses on reducing perceived complexity in packaged foods through visible, whole-food ingredients. The Snacking Crisps are currently available at Harris Teeter, with wider distribution expected later this summer.