Nestlé has entered a four-year agreement with Soil Capital to expand regenerative agriculture practices across France, Belgium and the UK, supporting farmers with agronomic expertise, digital measurement tools and financial incentives linked to verified environmental outcomes. The programme will focus on a flexible portfolio of key European crops, including wheat, corn, barley and sugar beet. Participating farms will receive tailored agronomic support and access to Soil Capital’s platform, which verifies changes in farming practices, soil health improvements and emissions performance. By linking financial incentives to verified results, the initiative is designed to support farmers through the transition to regenerative agriculture, while aiming to restore soil function, reduce input use and improve biodiversity at farm level. Anita Wälz, head of sustainability at Nestlé Europe, said: “We want to back farmers with the tools, science and market continuity to drive change, not by just asking them to take on risk. We’re investing in the long-term health of our supply base, strengthening resilience, and focusing on soil.” Chuck de Liedekerke, CEO of Soil Capital, added: “This is what systemic change looks like, farmers being paid for outcomes society urgently needs – healthier soils, fewer emissions and more resilient ecosystems. It’s progress you can measure, built on trust, and delivered at scale.” The programme is supported by Soil Capital’s Monitoring, Reporting and Verification (MRV) system, which combines satellite imagery with field-level data to track carbon sequestration, emissions and soil health indicators. The system provides Nestlé with environmental metrics to support Scope 3 reporting, sourcing transparency and long-term risk management. The agreement builds on a 2023 pilot focused on wheat and corn in France, followed by a 2024 expansion into the UK. Now extended to Belgium, the programme is expected to support nearly 230 farmers across 13,000 hectares.

The Kraft Heinz Company is expanding its iconic Kraft Mac & Cheese portfolio with the debut of a new premium line designed to bring restaurant-style flavours into the home. Announced this week, Kraft Mac & Cheese Restaurant Edition marks the brand’s first foray into elevated, foodservice-inspired offerings, responding to growing consumer demand for more sophisticated at-home meal solutions amid reduced dining-out frequency. The new range features three varieties: Parmesan Pesto, Romano Cacio e Pepe and Monterey Jack Caramelized Onion. Each product combines premium cheeses with distinct pasta shapes, such as gemelli, pipette and cavatappi, developed to enhance sauce adhesion and deliver a more restaurant-like eating experience. According to the company, the launch follows extensive product development, with more than 40 flavour concepts tested before narrowing the range to three core SKUs. Each serving contains 10g of protein and is made using a durum wheat semolina pasta blend to achieve an al dente texture. The move reflects broader industry trends toward “premiumisation at home,” as consumers seek elevated meal experiences without the higher cost of dining out. Kraft Heinz positions the range as delivering both quality and value, with each 9.5oz box retailing from $3.49 and offering approximately 30% more product than the brand’s traditional blue box format. Sara Roashan, associate director of mac & cheese innovation at Kraft Heinz, said: "Consumers are increasingly looking for restaurant-inspired flavours that are accessible and easy to prepare. This range brings together convenience, affordability and a more elevated taste profile.” Kraft Mac & Cheese Restaurant Edition is rolling out nationwide in the US this month.

Suntory has announced plans to acquire Daiichi Sankyo Healthcare from Daiichi Sankyo in a transaction valued at approximately ¥246.5 billion ($1.6 billion), marking a significant expansion into the fast-growing self-care and health products segment. The acquisition reflects Suntory’s ambition to broaden its footprint beyond traditional food and beverage categories into health-related products, as consumer demand for preventative healthcare and functional products continues to rise. Daiichi Sankyo Healthcare offers a portfolio of over-the-counter (OTC) brands, including Lulu, Loxonin, Minon and Clean Dental, alongside capabilities in functional skincare, oral care and food products. The company entered the sports nutrition market in 2024 with its acquisition of DNS. The transaction will be executed in three stages, with Suntory ultimately acquiring 100% ownership: June 2026: Initial 30% stake June 2027: Increase to 70%, making the business a consolidated subsidiary June 2029: Full ownership at 100% The phased structure allows for regulatory approvals and integration planning, with the total valuation subject to customary adjustments. The deal highlights a broader convergence between food, beverage and healthcare sectors, as major players seek to capitalise on rising consumer interest in holistic wellbeing. By combining beverage innovation with pharmaceutical-grade expertise, Suntory is positioning itself to compete more aggressively in adjacent categories, including functional foods, supplements and OTC health solutions. For Daiichi Sankyo, the divestment enables greater focus on its core pharmaceutical business, while ensuring its consumer healthcare arm benefits from Suntory’s scale and distribution capabilities.

Few ingredients in the functional nutrition space have attracted as much research interest as lion's mane (Hericium erinaceus). For product developers and formulation teams, that growing body of scientific literature has made it one of the most discussed species in the category, and one of the most commercially relevant for brands building in the cognitive wellness segment. From research interest to formulation reality The bioactives hericenones and hericenes, found in lion’s mane, are considered important for cognition. A recent peer-reviewed human clinical study, published in an open-access journal by MDPI, using NordRelease lion’s mane, found that it “helped improve working memory, complex attention and reaction time two hours post ingestion and perceptions of happiness over a two hour period”. The commercial momentum behind lion’s mane is real. It is increasingly appearing in supplement formulations, functional beverages and active nutrition products. Brands entering or expanding in this space are looking for ingredients that can support credible product development backed by verifiable quality, consistent bioactive content and documentation that holds up to regulatory review. The challenge is that the ingredient supply has not always reflected the seriousness of that demand. Much of the lion's mane available on the market varies significantly in sourcing, extraction methodology and analytical verification. For manufacturers where batch consistency and label accuracy are non-negotiable, that variability creates real risk in quality control, in supplier reliability and in compliance across different regulatory environments. This is the problem Kääpä Biotech was built to address. Standardisation as a competitive advantage Standardisation is where Kääpä's proprietary NordRelease mushroom extraction technology provides direct value to manufacturing partners. With full EFSA approval backing it, this groundbreaking technology has been developed by Kääpä exclusively for its partners. NordRelease produces lion's mane organic extracts with verified, consistent bioactive compounds across all batches. Every batch is analytically tested, with full documentation available to support quality control processes, regulatory submissions and technical due diligence. The brands driving serious growth in this category are not sourcing commodity powders. They are building formulations that require ingredient partners who can deliver technical data packages, supply chain transparency and the kind of documented quality that withstands scrutiny from regulatory bodies, retail partners and increasingly rigorous market standards. This is where NordRelease slots in to provide just that. Kääpä's R&D and formulation teams work tirelessly to support partners' needs across capsules, powders, functional foods and beverages, gummies and emerging delivery formats. They work closely with partners to develop products from ingredient specification through to finished format requirements. As the functional mushroom category matures, the gap between low-quality commodity supply and properly developed, analytically verified ingredients will only widen. Brands that build on credible ingredient foundations now will be better positioned as regulatory and market expectations continue to rise. Kääpä exists to be that foundation: consistent, transparent and built for partners who take ingredient quality seriously. Meet the Kääpä team at Vitafoods Europe, booth 6D67. To learn more, get in touch here.

The rapid rise of GLP-1 therapies is driving a profound shift in how consumers approach food, redefining not only eating habits but also the very concept of nutritional value. Reduced appetite, medication side effects and evolving taste perceptions are accelerating a transition from volume-driven consumption to a model centred on nutrient density. Data projections highlight the scale of the trend: the GLP-1 market is expected to grow significantly in the coming years, with estimates pointing to a value of up to $170 billion by 2033, according to market research firm Markets and Markets. In this rapidly evolving context, FMCG companies and out-of-home players are looking for smart, easy-to-implement solutions allowing them to rethink their value propositions, delivering balanced nutrition in smaller portions. The key challenge, today, is pivoting from 'filling the plate' to 'optimising the bite'. This is where the global value-added solutions manufacturer Nexture steps in, with a comprehensive portfolio of ready-to-roll GLP-1 smart ingredients catering to diverse needs: sugar and fat reduction for lower calorie intake; fibre enrichment for satiety, digestive health and metabolic balance; and protein enrichment to support muscle mass preservation. Multi-benefit systems: When one ingredient does it all Nexture’s portfolio of GLP-1 smart solutions includes unique ingredients which deliver multiple benefits across a vast range of applications. For example, Meltec by HiFood – part of Nexture group – is a patented fibre-based system of natural origin that replicates the functional properties of sugars and syrups, enabling up to 50% sugar reduction in specific applications as well as contributing to fibre content thanks to its 66% dietary fibre content. In addition, Meltec also raises the bar when it comes to textures, improving structure, creaminess and mouthfeel across a wide range of applications from bakery and snack bars to sauces, ice cream and beverages. Another relevant example of a multi-purpose solution is the wide range of high-fibre and high-protein enriched preparations by Frulact, also part of Nexture Group. These preparations, which can be both fruit-based as well as in warm flavours, are enriched with different organoleptic profiles and added nutrients, including algae, plant extracts, essential fatty acids, vitamins and minerals (vitamin C and D, calcium, iron, zinc, etc.). They are perfect for several applications ranging from yogurt and plant-based dairy alternatives all the way to beverages and ice creams. Specialised enrichment solutions: Making every bite count Nexture’s portfolio also includes solutions that target fibre enrichment or protein enrichment specifically, ingredients which seamlessly integrate into existing production processes and deliver unique eating experiences. Hi-Car 469 by HiFood, for example, is a highly soluble vegetable fibre system with a neutral taste and excellent processability. It allows to reach 'high-fibre' or 'source-of-fibre' claims while preserving flavour, texture and sensory appeal. It also demonstrates excellent technological performance across a vast range of applications, including conventional and gluten-free baked goods, bars and snacks, ice creams and frozen desserts, sauces and dressings, ready meals and plant-based alternatives. Nexture’s vast array of protein enrichment solutions caters to the most diverse needs of food makers. These solutions range from a vast line of protein creams and preparations by Frulact ideal for baked goods, yogurt and plant-based beverages, all the way to Micro Protein by HiFood, a micronised yellow pea protein system with an ultra-fine particle size (<30 μm) and a high protein content (≥70%) that is ideal for a wide range of applications. Helping people thrive on their wellness journey Together, all these solutions enable a new generation of products tailored to the GLP-1 era. By leveraging its integrated expertise and relevant internal synergies, Nexture positions itself as a strategic partner for food makers looking to navigate this evolving landscape and create new products aligned with customers’ evolving eating and drinking habits.

Global food price stability is under threat as disruptions to critical shipping routes through the Strait of Hormuz risk delaying agricultural inputs, according to the UN's Food and Agriculture Organization (FAO). In a recent podcast, FAO chief economist Máximo Torero and David Laborde, director of the agency’s agrifood economics division, stated that unless vessels carrying fertilisers and energy inputs resume transit soon, the global food system could face a ripple effect reminiscent of the Covid-19-era supply issues. Torero highlighted the time-sensitive nature of crop cycles, particularly in lower-income countries, warning that 'the clock is ticking'. Delays in fertiliser access could also force farmers to reduce use, lowering yields and pushing commodity prices higher into 2026 and beyond. While the FAO Food Price Index for March remained stable, pressure is building. Farmers are entering critical planting decision windows, and uncertainty around fertiliser availability and energy costs is influencing crop choices. Laborde also cautioned that the sector is already at an 'input crisis', warning that failure to act could escalate the situation into a broader catastrophe. Rising oil prices are further complicating the outlook, incentivising shifts towards biofuel production at the expense of food crops. The FAO is urging governments to reconsider biofuel mandates and avoid export restrictions on fertilisers and energy – measures that have historically exacerbated global price spikes during crises. Between 20% and 45% of global trade in key agricultural inputs relies on routes through the Strait of Hormuz, making the current disruption particularly acute. Fertiliser and energy markets are highly inelastic, meaning even small supply constraints can trigger disproportionate price rises. To mitigate the risks, the FAO is calling for coordinated international action, including financial support mechanisms for countries struggling to secure fertiliser supplies. The organisation has also developed a crop calendar-based prioritisation system to identify countries with the most urgent fertiliser needs, aiming to ensure the timely allocation of limited resources. Unlike climate-related disruptions such as El Niño, Torero emphasised that the current crisis is geopolitical and therefore resolvable. However, he warned that inaction could create a 'perfect storm', particularly if compounded by adverse weather conditions. Torero continued: "The risks are very clear. If we don't accelerate action, they will only worsen." For the food and beverage industry, sustained input shortages and rising commodity prices could translate into higher production costs, tighter margins and increased retail prices – igniting inflationary pressures across global markets.

UK biotech manufacturer Clean Food Group (CFG) has raised £4.5 million in fresh investment to accelerate the scale-up of its fermentation-based oils and fats platform. The funding round was led by Clean Growth Fund and New Agrarian, with additional backing from existing investors, including SEED Innovations and strategic partner Döhler Group. Clean Food Group also secured a £700,000 non-dilutive grant from Innovate UK. The capital injection will support the scale-up of CFG’s recently acquired one million-litre fermentation facility in Knowsley, Liverpool, positioning the company to expand production capacity and accelerate the commercial rollout of its yeast-derived oils and fats. Tom Ellen, chief financial officer of CFGsaid: “We are extremely pleased to have the continued support of Clean Growth Fund and a new partner in New Agrarian, two highly respected specialist investors in sustainable food and industrial biotechnology." He added: “Their support, together with the Innovate grant, represents a strong endorsement of Clean Food Group’s significant progress and the scale of the opportunity ahead. The capital raised will enable the company to bring on stream the world’s largest yeast-derived oils and fats facility and to deliver on our long-term vision for sustainable food manufacturing.” CFG is targeting growing demand for sustainable, locally produced alternatives to traditional agricultural oils, particularly those linked to environmentally sensitive supply chains such as palm oil. The company’s fermentation platform uses food waste feedstocks and engineered yeast strains to produce functional lipids designed for food, cosmetics and pet nutrition applications. With the Knowsley site, CFG claims to operate the world’s largest facility dedicated to yeast-derived oils and fats, enabling production at a scale intended to meet industrial demand while reducing reliance on imported raw materials. Rodrigo Hortega de Velasco, managing partner at Döhler Ventures, the strategic investment arm of Döhler Group, commented: “The acquisition of the Knowsley facility marks a significant milestone, enabling production at a scale that brings these innovative products closer to widespread commercial reality. We look forward to continuing our collaboration as Clean Food Group advances towards full-scale market deployment.” The global sustainable food market, valued at $315 billion in 2024, is expected to reach $524 billion by 2032, underlining the commercial opportunity for companies developing next-generation ingredient technologies. Jim Mellon, chairman and founder of New Agrarian, said: "Supply chain fragility is one of the defining risks of our time. War, climate volatility, and trade disputes are presenting a huge challenge to manufacturers; the ingredients we assumed would always be available are no longer guaranteed. Clean Food Group is addressing this problem head-on, using scalable science and technology to build genuine resilience and sustainability into the way we produce and source key ingredients used in everything from food to cosmetics." Founded in 2022 following eight years of research and development, CFG has focused on bridging the gap between lab-scale innovation and industrial production. The latest funding positions the company to move from pilot and early commercial phases into full-scale manufacturing, an inflexion point for fermentation-based ingredient start-ups seeking to compete with established agricultural supply chains.

US snack brand Khloud is expanding its footprint in the functional snacking space with the launch of Khloud Protein Chips. Founded by Khloé Kardashian, this is the first new product launch since the brand emerged in the snacking space with protein popcorn in 2025. Following rapid growth in the functional popcorn segment, Khloud’s latest launch signals a deliberate move toward becoming a cross-category snacking player. The new Protein Chips deliver 7g of protein per serving and are made with non-GMO corn masa and avocado oil, aligning with the brand’s “clean ingredient” positioning. The chips are also formulated without seed oils and incorporate pea protein directly into the tortilla base, an approach designed to combine familiarity with added nutritional value. Launching in three flavours, Sweet Heat and Buffalo, which are plant-based and Nacho, which features dairy ingredients, the chips are available as a retail exclusive at Target, both in-store and online. According to CEO and co-founder Jeff Rubenstein, the move into tortilla chips reflects both category scale and cultural relevance. As the second-largest segment within salty snacks, chips offer significant headroom for brands that can differentiate on nutrition without compromising taste.

The UK Government has launched a major reform of school food policy, setting out plans to update the country’s School Food Standards for the first time in more than a decade, with a strong focus on nutrition, reformulation and enforcement. The proposals, now under a nine-week consultation, aim to improve the quality of meals served in schools by restricting foods high in fat, salt and sugar while increasing the provision of fruit, vegetables and wholegrains across both breakfast and lunch menus. The overhaul comes amid growing concern over children’s diets in the UK. According to government data, one in three children leaves primary school overweight or obese, while tooth decay, largely driven by high sugar consumption, remains the leading cause of hospital admissions among children aged five to nine. "Every child deserves to have delicious, nutritious food at school that gives them the energy to concentrate, learn and thrive – meals that children will actually recognise and enjoy, backed by robust compliance so that good standards on paper become good food on the plate," said education secretary Bridget Phillipson Polling also indicates that 74% of parents have concerns about their children’s nutrition, with key issues including excessive sugar intake and insufficient fruit and vegetable consumption. Health minister Sharon Hodgson said: "Children are consuming twice the recommended amount of free sugar and offering more nutritious meals at school is a great way of ensuring they eat healthier food. We’re determined to reduce the child obesity epidemic and the new School Food Standards represent another piece in a jigsaw of measures designed to help raise the healthiest generation of children ever." Under the proposed standards, schools will face tighter restrictions on everyday menu items. “Grab-and-go” options such as pizza and sausage rolls will no longer be permitted daily, deep-fried foods will be banned outright, and fruit will replace sugary desserts for the majority of the week. For food manufacturers and contract caterers, the updated standards are expected to drive reformulation and innovation, particularly in areas such as reduced-sugar products, wholegrain ingredients and minimally processed offerings. Sample menus outlined in the proposals point toward more scratch-cooked, globally inspired dishes, such as burritos, jerk chicken with rice and peas, and plant-forward wraps, signalling a shift toward fresher, more diverse meal formats. The move is also likely to accelerate demand for compliant ingredients and products that meet stricter nutritional benchmarks while maintaining cost efficiency at scale. The policy update coincides with a broader expansion of school food programmes. More than 500 new free breakfast clubs are opening this month, adding to 750 already in operation and collectively serving up to 142,000 children. In parallel, the government has confirmed plans to extend free school meal eligibility to over half a million additional children from September 2026, positioning school food as a central lever in addressing both public health and food insecurity. A key feature of the overhaul is the introduction of a national compliance and monitoring framework, an area long criticised as a weakness of previous standards. Full details of the enforcement system are expected in September, with implementation scheduled for September 2027. Schools will also be encouraged to appoint a dedicated governor responsible for food and to publish menus and food policies online, improving transparency for parents and stakeholders. These changes are supported by food campaigners, charities and nutritional experts, including Bite Back, Tom Kerridge, Chefs in Schools, Emma Thompson and Henry Dimbleby. Jamie Oliver, chef and campaigner said: "Twenty years ago, dog food had higher standards than school dinners. I’ve been banging the drum ever since because I refuse to accept our kids being fed anything less than proper, nourishing meals. "School food is the UK’s most important restaurant chain. From September, during term-time, schools will provide two-thirds of a child’s daily diet - a massive opportunity to improve health at scale. My Good School Food Awards prove that world-class meals are possible right now, and every child deserves that same quality. So, I’m delighted this government is now updating and enforcing these standards." Many schools are already leading the way with delicious, nutritious meals that children love - proof that higher standards are both achievable and popular. But while many are already serving healthy school dinners, these new standards level the playing field so that every child – no matter where they live – gets good-quality food at school. Naomi Duncan, CEO at Chefs in Schools, one of the lead partners of the School Food Project, said: "We are pleased to see the first update to school food standards in over a decade, and a commitment to monitoring that means these measures will have real impact. Suggested changes will see a shift towards more freshly prepared and delicious meals that are packed full of nutrition. More fruit and veg and fibre will be served so that young people get all the goodness they need to grow up healthy and thrive." Beyond individual menu changes, the updated standards reflect a broader shift toward embedding nutrition, food education and sustainability within the school system. For the food and beverage industry, the reforms represent both a compliance challenge and a growth opportunity – particularly for suppliers able to align with evolving public sector requirements around health, transparency and ingredient quality. As consultation progresses, the focus will turn to implementation – particularly how schools, caterers and suppliers adapt to deliver higher standards consistently across the country.

Conagra Brands has appointed John Brase as president and chief executive officer, effective 1 June, as the company prepares for a planned leadership transition. John Brase Brase will also join the company’s board of directors, succeeding Sean Connolly, who will step down from his roles and the board on 31 May after more than a decade as CEO. Brase brings over 35 years of experience in the consumer goods sector. He most recently served as president and chief operating officer at JM Smucker, where he led the company’s US retail, international and away-from-home businesses, alongside its sales, operations and supply chain functions. His tenure included a focus on strengthening execution, driving growth across key brands and improving productivity. Prior to Smucker, Brase spent around 30 years at Procter & Gamble, where he rose to senior vice president and general manager of its North America Family Care business, overseeing a portfolio valued at approximately $6 billion. Richard H Lenny, independent chair of Conagra’s board, said: "John's track record of driving top- and bottom-line performance, building brands across multiple consumer-packaged goods categories, leveraging advantaged business systems and leading inclusive, results-driven cultures is exceptional, and we are confident Conagra will thrive under his leadership." "The decision to appoint John as Conagra's next leader follows our thoughtful approach to succession planning, including discussions with Sean, and our determination that now is the right time for this leadership transition." Lenny also credited Connolly with reshaping Conagra into a focused branded food business during his tenure, including navigating challenges such as the Covid-19 pandemic, inflationary pressures and supply chain disruption. Commenting on his appointment, Brase said he aims to build on the company’s existing momentum, with a focus on revenue growth, margin expansion and cash flow generation. Connolly added that Conagra has established a strong foundation through investment in brand building and innovation, as well as portfolio reshaping, and said he would support a smooth leadership transition in the coming weeks. Top image: © Conagra Brands

Pabst Blue Ribbon (PBR) has partnered with Grillo’s Pickles to launch a limited-edition pickle-flavoured beer, inspired by the long-standing 'pickle in a beer' ritual popular in US dive bars. The PBR x Grillo’s Pickle Beer has an alcohol content of 4.7% ABV and combines the malt profile of PBR’s lager with a dill-forward, tangy flavour drawn from Grillo’s pickle brine. The companies position the product as a light, sessionable option aimed at summer consumption occasions. Rachel Keeton, senior brand director at Pabst, said the collaboration formalises a long-standing drinking custom. “We’re taking that ritual and making it official with Grillo’s. It’s exactly as good as it sounds,” she commented. Mark Luker, chief commercial officer at Grillo’s, added that the companies had been developing the collaboration for some time, describing the result as a “crisp, refreshing blend” of both brands. The limited-edition beer will roll out across US retailers including Walmart, Albertsons, Safeway, Publix, Food Lion, Total Wine & More, GoPuff and KwikTrip from 4 May, while stocks last.

Living Things is expanding its functional soft drinks portfolio with the launch of Cherry & Lime, a new lightly sparkling variant designed to capitalise on growing demand for flavour-led, health-conscious beverages. Ben Vear, co-founder and CEO of Living Things, said: “Cherry & Lime felt like the perfect flavour for us to launch for summer. It’s a great example of how we’re continuing to innovate the Living Things range with flavours that feel timely, exciting and relevant for retailers." As with the wider Living Things range, Cherry & Lime is a prebiotic soda featuring high fibre, low sugar, no added sweeteners and fewer than 15 calories per 100ml. Each can also contains 2 billion live cultures and is made with all-natural flavours, aligning with shopper demand for permissible indulgence within soft drinks. Vear continued: “As with every Living Things flavour, it had to deliver on taste first, while still bringing the functional benefits people expect from the brand. Cherry brings that nostalgic, familiar flavour people already love, while lime keeps it fresh, balanced and perfect for summer.” Cherry & Lime is available now via the brand’s website, Amazon and independent retailers, with a wider rollout planned across Harrods, Whole Foods Market, WHSmith and Coco di Mama in the coming weeks. The new flavour will be offered in 330ml cans (RRP £2.29), as well as 4-pack and 12-pack multipacks, as Living Things continues to scale its presence in the fast-evolving functional soft drinks category.