Nomad Foods is expanding its senior leadership structure with a series of executive appointments aimed at sharpening commercial execution and accelerating growth across its European markets. The frozen food giant, whose portfolio includes brands such as Findus, iglo, Ledo, Frikom, Birds Eye, Aunt Bessie’s and Goodfella’s, has announced the creation of two new regional President roles covering Southern Europe and Central Europe. Both positions will sit on the company’s Executive Team and report directly to Chief Executive Officer Dominic Brisby. Jon Fernandez de Barrena will join Nomad Foods on 13 April 2026 as President Southern Europe. Jon Fernandez de Barrena In the newly created role, Fernandez de Barrena will oversee operations across France, Belgium, the Netherlands, Italy, Spain, Portugal and the Adriatics. He joins Nomad Foods from Alvinesa Natural Ingredients, where he has served as Chief Executive Officer since July 2023. The appointment strengthens Nomad Foods’ leadership presence in a strategically important region as the company looks to deepen market focus and improve local execution. Nomad Foods has also confirmed plans to appoint a President for Central Europe later this year. That executive will lead commercial operations across Germany, Austria, Switzerland, Sweden, Finland, Denmark and Norway. Further details on the hire are expected once the appointment is finalised. “These appointments represent an important step as we continue to strengthen our focus and unlock the full potential of our markets across Europe,” CEO Brisby said. “Both roles will help sharpen our commercial execution, enhance agility and create greater alignment between our local teams, our brands, and our long-term strategic priorities.” The announcements follow Nomad Foods’ appointment of Simon Ball as President UK & Ireland in March 2026. Ball is responsible for leading the company’s UK and Irish business, including flagship brands Birds Eye, Aunt Bessie’s and Goodfella’s. Nomad Foods has also revealed plans to appoint a chief marketing officer. The future CMO will join the executive team and lead a strengthened marketing organisation spanning brand development, communications, RDQ and innovation. The company said the role is intended to create a more unified marketing function capable of delivering stronger commercial outcomes.

Cargill has reduced CO₂ emissions at its Baupte site in Normandy, France, by 45% following the modernisation of one of its most energy-intensive production processes. The project, supported by an investment of around €25 million, focused on improving energy efficiency through the introduction of Mechanical Vapor Recompression (MVR) technology. The system replaces natural gas-based steam with an electrically driven process that captures, recompresses and reuses vapours generated during production as the main heat source. Valery Bauchart, site manager at Cargill Baupte, said: “This system, operating since the end of 2025, reduces emissions by approximately 13,700 metric tons of CO₂ per year, supporting Cargill’s broader global ambition to reduce emissions from its operations by 25% by 2035". "The investment also aligns with France’s focus on industrial decarbonisation and energy efficiency, while reinforcing the role of local manufacturing in delivering more sustainable food ingredient production.” The Baupte facility produces carrageenan, biopolymers and other texturising solutions used in applications including dairy desserts, cocoa-based drinks, plant-based products, confectionery, sauces, cosmetics and pharmaceuticals. France’s Minister Delegate for Industry, Sébastien Martin, said the project demonstrates the role of electrification in reducing industrial emissions while maintaining competitiveness. Established in 1941, the Baupte site employs around 275 people and exports more than 75% of its production. The site also includes a dairy-focused Food Innovation Center supporting product development.

Heineken has sold its shareholding in Brasseries, Limonaderies et Malteries (Bralima), its operating company in the Democratic Republic of Congo (DRC), to Elna Holdings. Elna, a Mauritius-based company that operates in the DRC and across Africa, will assume full responsibility for Bralima’s operations. This includes production, distribution, employees and engagement with local stakeholders. Bralima was founded in 1923 and operates three breweries in Kinshasa, Kisangani and Lubumbashi. The brewery and soft drinks business employs approximately 731 people and will continue to operate from its existing sites following completion of the transaction. Heineken will retain ownership of its global and regional brands, and will continue its presence in the DRC through long-term trademark licensing agreements. These will ensure continued brewing, marketing and distribution of the Dutch brewer’s brands in the market, including Heineken, Primus, Turbo King, Legend and Mützig. In a statement shared today (10 April 2026), Heineken said the deal enables continuity of the business, supports local employment and ensures the long-term availability of its brand portfolio in the DRC. Financial details of the transaction were not disclosed. The company lost operational control of its facilities in Eastern DRC last summer, as escalating conflict in the region forced the brewer to withdraw all its remaining staff. In June, Heineken revealed that armed personnel had taken control of its sites in Bukavu, Goma and surrounding areas. This followed Bralima’s temporary suspension of operations earlier in 2025 due to deterioration of security, with the company’s Bukavu brewery and depots sustaining major damage due to looting in February. Later in 2025, Heineken transferred its Bukavu brewery to a separate Mauritius-based company, Synergy Ventures, for €1. In a statement in November, the company said the deal aimed to safeguard jobs and livelihoods, maintain vital community services and prevent misuse of the site in a volatile security environment. Speaking about today’s update, Guillaume Duverdier, president of Africa Middle East Region for Heineken, said: “Bralima has a long and proud history in the Democratic Republic of Congo, built on the strength of its people and a portfolio of leading brands. This step allows the business to continue under a locally anchored model, while ensuring that our brands remain available to consumers across the country.” He added that the deal also reflects Heineken’s shift toward a more asset-light approach in selected markets. “I would like to recognise the commitment and resilience of the teams involved and all colleagues in the DRC, not only during the recent period but throughout our proud history in the country,” Duverdier commented.

Unilever has agreed to buy US-based greens supplement brand Grüns. Founded in 2023 by Chad Janis, Grüns was launched to address low consumer adherence in the supplements category, focusing on products designed to support consistent daily use. Its core offering is a daily nutrient gummy combining more than 60 ingredients, including over 30 organic fruits and vegetables, 21 vitamins and minerals and 6g of prebiotic fibre, positioning it as an alternative to traditional greens powders and multivitamins. Grüns reports a customer base of more than 1 million users and over 95,000 five-star reviews, with distribution across major US retailers including Target, Walmart, Costco, Sam’s Club and Sprouts, as well as direct-to-consumer channels. Jostein Solheim, CEO of Unilever Wellbeing, said the brand’s “focused portfolio of science-backed products” and strong consumer uptake present an opportunity to scale within the company’s wellbeing division. Janis added that the partnership with Unilever would enable the business to expand its reach and accelerate growth. The transaction is expected to close later this year, subject to customary regulatory approvals and closing conditions. Financial terms of the deal were not disclosed. The acquisition marks Unilever’s latest move to expand its portfolio. In March 2026, the company agreed to combine its foods division with McCormick in a deal valued at around $44.8 billion . Separately, a Financial Times report last month said Unilever had held discussions with Kraft Heinz over a potential ‘mega merger’ of their food brands .

Lance has introduced a limited-edition Spicy Pimento Cheese flavour, inspired by a Southern-style recipe and combining a creamy cheddar filling with the tangy, mild heat of pimento pepper flavour. The filling is sandwiched between the brand’s Toasty crackers. Chris Hood, director of marketing at Lance, said: “Lance has always been about bold flavour while staying true to our Southern roots, and our new Spicy Pimento Cheese crackers bring that heritage to life in a whole new way. We took a beloved classic and gave it just the right kick, creating a snack that’s both fueling and craveable, with a little heat to keep things interesting.” The product is rolling out across the US in April 2026 and will be available at select retailers nationwide, including Walmart and Meijer, with a suggested retail price of $5.69.

St Pierre is expanding its breakfast bakery portfolio with the launch of St Pierre Croissant Loaf, a hybrid bakery format designed to capture growing demand for elevated at-home breakfast and brunch experiences. Available from April 2026, the new product combines the convenience of a pre-sliced loaf with the light, flaky texture and buttery flavour associated with traditional croissants. Positioned as a versatile breakfast and brunch option, the Croissant Loaf is pre-sliced for convenience and designed for a range of uses, from simple toast toppings to more elevated dishes. The launch reflects a broader trend towards hybrid bakery formats, which are increasingly being used to bring innovation and differentiation to established categories. According to the company, the product offers shoppers an accessible way to “trade up” from standard bread, supporting premiumisation within everyday breakfast occasions. Breakfast remains the largest occasion within bakery, with consumers showing increased willingness to spend on higher-quality products that replicate out-of-home experiences. Gill Riley, Global VP Marketing at St Pierre Groupe, said: "Morning goods are booming and we’re continuing to strengthen our breakfast and brunch portfolio with exciting, premium NPD. Hybrid formats are driving engagement in bakery, giving shoppers new ways to enjoy everyday staples.” She added that the Croissant Loaf is expected to not only add value to the fixture but also attract new shoppers and increase usage through more premium breakfast occasions. The launch also aligns with consumer demand for newness in bakery, with research indicating that a majority of UK shoppers are interested in more globally inspired baked goods and pastries. By introducing a novel format, St Pierre is aiming to create incremental growth opportunities for retailers while reinforcing its position in the premium segment. The brand is already the fastest-growing croissant player in the UK, and the new product extends its strategy of bringing French-inspired bakery formats to a wider audience. The St Pierre Croissant Loaf is available now in Sainsbury’s, with wider distribution rolling out to Tesco and Asda from June. Each pack contains 10 slices and carries a recommended retail price of £2.85, targeting both family households and smaller shoppers.

Quaker is strengthening its position in the high-protein breakfast category with the launch of a new Protein Granola range and an extension to its fast-growing Protein Porridge line. The move comes as demand rises for healthier, functional breakfast options that combine nutrition, convenience and indulgence. The new Quaker Protein Granola range is launching in two flavours, Mango & Passionfruit and Chocolate Brownie with Salted Caramel. The products deliver 22g and 21g of protein per 100g, respectively. Made with wholegrain oats and wheat, both variants are also high in fibre and positioned as non-HFSS options, suitable for breakfast or snacking occasions. Consumers can eat them with milk, yoghurt or directly from pack. Quaker said the launch is designed to appeal to shoppers seeking wholesome ingredients alongside protein functionality. Alongside the granola launch, the brand is expanding its Quaker Protein Porridge range with a new Chocolate Brownie flavour. The new porridge combines 100% wholegrain oats with chocolate flavouring while delivering 20g of protein per 100g. Available in both sachet and pot formats, the product is ready in two minutes and targets convenient at-home and on-the-go breakfast occasions. The expansion follows significant growth in Quaker’s Protein Porridge segment, which the company says increased 51% in value during 2025. Danielle Gipson, Head of Marketing at Quaker, said: "Our new Protein Granola range will appeal to shoppers looking for healthier breakfasts, offering a dual benefit of high protein and high fibre, made with wholesome ingredients. It complements our fast-growing Protein Porridge range, and the addition of a Chocolate Brownie flavour also brings a more indulgent option to the fixture.” Quaker Protein Granola is available now in Tesco and Morrisons, with rollout into Sainsbury’s beginning from 9 April. Recommended retail price is £3.75 for a 400g pack. The new Chocolate Brownie Protein Porridge launched from 6 April across Tesco, Sainsbury’s, Morrisons and Asda. Pricing is set at £3.75 for 8 sachets and £2.50 per 61g pot.

Atsushi Sugimoto In today's complex marketplace, ingredient integrity has evolved from a back-end responsibility to a key strategic differentiator. As manufacturers move toward data-driven validation, Atsushi Sugimoto, assistant manager at Mitsubishi Gas Chemical (MGC), explores how manufacturing technology is redefining ingredient safety and quality standards. As consumers scrutinise labels and demand global transparency, manufacturers are re-evaluating what it means to source ingredients that are not only safe but also demonstrably consistent and validated. For ingredients developed through fermentation or other biologically variable processes, traditional quality control models are no longer sufficient. Natural variability in raw materials, environmental conditions and microbial behaviour can create inconsistencies that impact both performance and safety. This is where a new generation of suppliers integrating artificial intelligence, advanced analytics and globally recognised food safety systems is shaping a different standard for the industry. When food and beverage manufacturers partner with suppliers using these tools, they are not merely purchasing an ingredient. They are participating in a fundamentally more rigorous, data-driven and forward-looking model of ingredient assurance. AI‑driven fermentation innovation Fermentation has long been used to produce high‑value ingredients for functional foods, sports nutrition and wellness applications. But despite its natural advantages, fermentation is inherently complex. Microorganisms respond dynamically to different factors, and even subtle shifts in their own metabolic cycles. Historically, managing this depended heavily on manual operator intuition and experience. Advanced machine learning systems can now analyse real-time data to visualise and predict biological variability before it impacts the final ingredient. Rather than reacting, manufacturers can intervene earlier, stabilising batches for consistency. This results in higher ingredient reliability, where AI reduces the likelihood of unexpected fluctuations, enabling food and beverage formulators to work with ingredients that perform consistently across large production runs. As well as greater validation, because fermentation data can be captured, mapped, and archived, suppliers gain a traceable and auditable history of every batch – a key advantage for manufacturers navigating rigorous regulatory or retailer requirements. AI is not replacing human expertise, it is upleveling it. Quality managers and scientists still determine parameters, review outcomes and manage risk assessments with AI’s support, to make decisions informed by deeper insights and more data than manual processes alone could provide. Sustainability as a measurable output Sustainability once functioned as a corporate value statement. Today, it is increasingly evaluated through measurable operational metrics like energy intensity, waste generation, water use and carbon footprint. AI-enabled fermentation supports these goals in ways that traditional models cannot. By optimising feedstock utilisation, improving energy efficiency and reducing off-spec batches that lead to waste, advanced fermentation systems contribute directly to both environmental and economic performance. This shift reframes sustainability from a compliance obligation to an operational return on investment. Manufacturers benefit from lower energy consumption through improved process control, reduced raw material waste by increasing fermentation accuracy, higher yields with fewer rejected batches and more efficient scaling due to stable, predictable production. For brands whose customers care about environmental impact, choosing suppliers that deploy AI in their production is a sustainability advantage and risk management strategy. The more stable and efficient the production process, the less vulnerable the supply chain is to disruptions, shortages, or unexpected quality issues. Global access and the growing importance of certifications As supply chains become more complex and consumer bases more diverse, ingredient manufacturers must work within frameworks that ensure universal trust. Accreditations such as FSSC 22000, ISO based quality systems, and Halal certification are emerging as foundational expectations rather than optional enhancements. FSSC 22000 FSSC 22000 provides globally harmonised food safety validation that encompasses hazard analysis, environmental controls, sanitation procedures, personnel training, and traceability. For manufacturers, sourcing from FSSC certified suppliers ensures that raw materials are produced under rigorously audited systems, offers a uniform basis for cross-border compliance and supports retailer requirements, especially for brands selling into markets with strict procurement policies. With regulatory frameworks around the world evolving quickly, FSSC 22000 has become a baseline for entering and maintaining access to international markets. Halal certification Halal certification is often associated with serving Muslim consumers, but its importance has broadened significantly. It now signals integrity, cleanliness, traceability, and adherence to ethical manufacturing principles. For global brands, Halal certification ensures supply chain compatibility across regions with diverse cultural expectations, reinforces consumer trust through transparent oversight, and serves as an additional layer of validation for ingredient purity. In a global market seeking culturally inclusive and ethically grounded products, Halal certification is increasingly viewed as a competitive advantage. Informed Sport and Informed Choice certifications For sports nutrition brands, preventing unintended contamination with substances banned by the World Anti-Doping Agency (WADA) is essential. Certification by the Informed Sport quality assurance program and its sister program, Informed Choice, ensures that products and ingredients are manufactured to high standards and that every batch undergoes testing for WADA prohibited substances. Informed Sport is recognised globally by sports bodies for preventing inadvertent doping, and it tests every batch before release to market using ISO 17025-accredited methods. For brands creating performance products like endurance drinks, protein shots, or cognitive support meal bars, this level of independent testing provides critical assurance. Ingredient integrity as a shared responsibility The emerging standard for ingredient sourcing is not defined by any single technology or certification but by the integration of multiple tools and systems that together create transparency and reliability. When these are in place, ingredient sourcing becomes less about transactional purchasing and more about long-term quality partnership. By working with suppliers who integrate AI-driven quality systems, advanced fermentation technology and globally recognised certifications, manufacturers are contributing to a new, elevated standard of safety and validation. This shift ensures the quality and reliability of ingredients, strengthens the broader supply chain, supports sustainable growth, and prepares the industry for the next generation of functional products. In an environment defined by transparency and accountability, ingredient integrity has become one of the most powerful tools manufacturers have to build trust, protect consumers, and drive innovation.

US-based spirits and ingredients company MGP Ingredients has announced plans to temporarily idle distilling operations at two of its Kentucky facilities as it adjusts production to current inventory levels. The affected sites are Limestone Branch Distillery in Lebanon and Lux Row Distillers in Bardstown. The suspension will take effect on 1 May 2026. MGP will continue distilling at its Lawrenceburg, Indiana site, its largest facility, to support ongoing demand from its brands and customers. The company said operations at the two Kentucky sites could resume once inventory levels stabilise, potentially within 12 months. The move will affect 33 employees, with MGP stating it is working with those impacted during the transition. Other activities at the sites, including warehousing, bottling and barrel programmes, will continue. Visitor centres will remain open, offering tours, tastings, retail and other on-site experiences. Julie Francis, president and CEO of MGP, said: “The American whiskey market continues to be structurally oversupplied, with excess capacity and elevated inventory. Like many companies across the industry, we are navigating a challenging environment and taking steps to better align our operations with current inventory levels while supporting our efficiency and productivity goals." "As a result, we have made the difficult decision to temporarily idle distilling operations at these two facilities. This decision was not made lightly. We are grateful for the contributions of our teams, committed to supporting those impacted, and remain confident these distilleries will continue to play an important role in our business in the future.” MGP said the temporary idling will not affect product availability for customers and reaffirmed its full-year 2026 financial guidance.

Better-for-you snack brand Well&Truly will launch its new Cheezy Thins in Waitrose stores nationwide from 18 May. The crackers are made with 45% cheddar and gouda and are oven-baked. The company says the product contains 30% less fat and no added sugar compared to traditional cheese crackers, and provides 18.8% protein. The launch flavour, Jalapeño, Cheddar & Gouda, combines cheese with a mild chilli flavour. Cheezy Thins are free from wheat, gluten, eggs, nuts, soy and sesame. A spokesperson for Well&Truly said "Consumers increasingly want snacks that deliver on taste while also offering better ingredients and improved nutrition. Cheezy Thins give shoppers the cheesy crunch they love, but made with real cheese, free-from credentials and a lighter profile."

Italian machinery manufacturers Tirelli and Unimac-Gherri are joining forces through a merger designed to create a broader integrated industrial platform serving the food, home and personal care, and chemical sectors. Under the transaction, Unimac-Gherri will officially become part of Tirelli as a dedicated division focused on food-sector applications. The merger combines Tirelli's expertise in filling, capping and labelling systems for home and personal care products with Unimac-Gherri’s established capabilities in piston filling, twist-off capping, and traditional as well as robotic end-of-line systems for food production. Both companies bring decades of engineering experience and complementary technologies, creating what they describe as a stronger and more innovative operating platform. For food and beverage manufacturers, the combined business is expected to offer a wider portfolio of integrated packaging and processing solutions aimed at improving operational efficiency, reliability and service support. A key driver behind the merger is increased investment in advanced technologies, including robotics, artificial intelligence and platform standardisation. The companies said combining resources will strengthen their ability to address evolving technological demands and market challenges while delivering more competitive end-to-end systems. This is particularly relevant as food manufacturers continue to seek greater automation, line flexibility and production efficiency amid labour pressures and rising operational costs. The merged organisation will unify design, manufacturing and after-sales services under one leadership structure. At the same time, all production plants will remain fully operational, with ongoing modernisation programmes continuing across facilities. The businesses also plan to strengthen collaboration with global key accounts through a unified commercial organisation. According to the companies, the merger marks “a new chapter of growth” focused on industrial scale, operational structure and shared technological vision. By consolidating capabilities, Tirelli aims to strengthen its international presence in strategic markets while accelerating innovation investment.

The countdown has officially begun to Vitafoods Europe 2026 – and it is set to be another milestone edition, bringing even more to explore from across the nutraceutical supply chain. From 5-7 May 2026, the global nutraceutical community will once again meet in Barcelona, Spain, as Vitafoods Europe returns to Fira Barcelona, Gran Via with its largest edition yet. With registrations now open, the stage is set for three days dedicated to progress, partnership and possibility – and a show designed to deliver more to see, more to learn and more to love.   What to expect on the show floor and beyond Spanning in-depth technical learning and trend-led discussion, Vitafoods Europe 2026 will create a space for fresh perspectives and meaningful innovation – with new and expanded features sitting alongside returning fan favourites. Long-standing features such as the Vitafoods Europe Conference and Vitafoods Insights Theatre will once again anchor the content programme, offering expert-led sessions on the scientific, commercial and regulatory forces shaping nutraceutical development. Across the show, you can expect focused sessions that provide practical insights across the supply chain – from ingredients and formulation through to finished products and go-to-market strategies. More to come on the agenda soon!   New for 2026 are spotlight sessions, which will shine a light on some of the most dynamic and fast-evolving areas shaping nutrition industry innovation. Taking place on day three of the show, dedicated content on weight management will examine how the nutrition industry is adapting to a seismic shift in healthy weight strategies. With around 1.6 million adults in Great Britain and 13% of the US population now using GLP‑1 medications, these sessions will explore how personalised nutrition, functional foods and metabolic solutions are evolving to meet rapidly changing consumer behaviours and expectations.   Nutricosmetics will also be spotlighted on day three of the event, reflecting the growing focus on beauty-from-within. With sessions uncovering some of the key drivers in this area, expect to discover the innovation strategies, emerging ingredients and functional foods shaping the fast-growing, global beauty-from-within market. With increasing understanding of how nutrition impacts skin health and more, Vitafoods Europe is the natural arena to explore the exciting intersection of wellness and beauty.   Other returning features include Innovation Tours, the New Product and Ingredient Zones, and the Tasting Centre, offering a curated view of the latest breakthroughs across the nutraceutical supply chain. Plus, an expanded Pet Nutrition Hub will showcase cutting-edge solutions for animal health, reflecting the growing demand for personalised, functional pet nutrition.   More ways to connect With 30,000 visitors and 1,600 exhibitors expected to attend from over 135 countries, Vitafoods Europe is as much about who you meet as what you see. The 2026 event will offer a carefully curated programme of networking moments designed to spark meaningful connections across all sectors and regions within the nutraceutical industry. This year will see the return of popular networking formats such as the Future of Nutrition Lunch & Learn, Women’s Networking Breakfast and Coffee and Churros, as well as even more areas on the show floor dedicated to informal networking. Attendees can also make connections virtually via the online matchmaking tool. From structured sessions to relaxed, social moments on the show floor each networking opportunity is designed to spark conversation and collaboration.   The return of the Vitafoods Europe Innovation Awards Celebrating excellence, ingenuity and progress, the Vitafoods Europe Innovation Awards return in 2026 to recognise the ideas and organisations driving meaningful progress across the nutraceutical sector. Spanning multiple areas across ingredients, finished products and innovation, the awards highlight breakthroughs that are making a real impact on health and wellbeing. Categories this year cover Sports Nutrition, Immune and Gut Health, Cognitive and Emotional Health, Healthy Ageing and more, with new categories announced for 2026, including Weight Management and Nutricosmetic Ingredients. Finalists will be showcased live at the event, with winners announced during an exclusive ceremony in Barcelona – providing an opportunity to come together and celebrate innovations that move nutraceuticals forward. The deadline for applications is 27 February.   More space, more opportunity for growth A defining feature of Vitafoods Europe 2026 is the addition of a brand-new exhibition hall, delivering a 22% increase in show floor space. For attendees, this means more to explore – from a broader range of innovations to a more diverse mix of suppliers, solutions and expertise. For exhibitors, it creates more opportunity to connect and engage with high-quality leads and be part of a show that continues to grow alongside the market it serves.   The world’s nutraceutical event As Vitafoods Europe returns to Barcelona for the second time, 2026 promises to be a landmark edition. With more space, more content, more connections and more innovations under one roof, expect unparalleled opportunities to be inspired.   Registrations for Vitafoods Europe 2026 are officially open. Secure your pass now to be part of the world’s leading nutraceutical event here .