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 .

Meiji is strengthening its leadership in the yogurt category with the nationwide launch of Meiji Bulgaria Yogurt LB81 Plain Fat-Free, a new addition to its flagship Meiji Bulgaria Yogurt brand. The new product has been developed to meet rising consumer demand for healthier dairy options without compromising on taste. While the large-capacity plain yogurt segment (320g or more) continues to expand due to growing health awareness and broader usage occasions such as cooking, snacking, and recipe variations, fat-free yogurt products currently account for only around 20% of the category. By enhancing the eating experience of its fat-free yogurt range, Meiji aims to accelerate growth in the broader yogurt market while reinforcing the appeal of the category’s leading brand. Made with LB81 lactic acid bacteria from Bulgaria, the new yogurt is produced using Meiji’s proprietary manufacturing techniques to provide a fat-free option for consumers seeking to manage fat intake. Drawing on years of yogurt research, Meiji focused development on three attributes considered essential to delicious yogurt: acidity, richness/milkiness, and texture. Alongside the product launch, Meiji has also updated the packaging design across the Meiji Bulgaria Yogurt brand. The redesign reflects Meiji’s efforts to modernise brand presentation while maintaining the heritage and recognition of the long-established Bulgaria Yogurt identity.

California-based dairy ingredient producer Valley Milk has formed Francisco Foods, a new entity to acquire substantially all assets of Rizo-Lopez Foods through bankruptcy proceedings in the US Bankruptcy Court for the Eastern District of California. The move marks a strategic effort to preserve and revitalise a long-standing player in the Hispanic-style dairy segment while reinforcing Valley Milk’s commitment to the Central Valley dairy ecosystem. Francisco Foods will operate as a joint venture, majority-owned by Valley Milk, with the Rizo family maintaining a significant ownership stake through Rilosa,, controlled by founders Edwin and Ivan Rizo. Rizo-Lopez Foods will cease operating as a corporate entity, but its workforce, customer relationships and Tío Francisco brand will continue under the new structure. Francisco Foods, headquartered in Modesto, California, has been established specifically to operate the acquired production assets and drive the next phase of growth for the Tío Francisco brand. The Tío Francisco brand, recognised for more than 35 years for its Hispanic-style cheeses and cream products, will remain central to the business. Company leadership emphasised continuity in product quality and cultural heritage, alongside a renewed operational and financial foundation. Damien Caton, CEO of Valley Milk, said: “This partnership is a natural extension of Valley Milk's commitment to the Central Valley community and the dairy industry. We are proud to work alongside the Rizo family to bring quality Hispanic-style dairy products back to consumers who have long valued this brand.” Mike de Jager, chairman of the Valley Milk board, described the acquisition as aligned with the company’s broader mission of community stewardship and industry advancement. “Francisco Foods represents an exciting new chapter, and we look forward to the positive impact it will have across the region for years to come,” he said. Edwin Rizo, co-founder of Rizo-Lopez Foods, added: “The Tío Francisco brand was built on family, craft, and a deep connection to the Hispanic community, and that will never change. Partnering with Valley Milk gives us the foundation to come back stronger.” Francisco Foods will continue producing its established range of Hispanic-style dairy products, positioning itself to re-enter the market with strengthened operational backing and supply chain support from Valley Milk.

In today’s food landscape, consumers increasingly seek products that deliver bold taste without overwhelming acidity. Harsh acidic spikes from citric, malic, acetic or lactic acids can mask complexity, reduce enjoyment and limit repeat purchase. Natural solutions that soften sharp notes – while preserving flavour authenticity – are more relevant than ever. Natural yeast-based solutions for acidity modulation Lallemand ’s Torula‑based acidity toners offer a gentle and effective way to harmonize acidic profiles in a wide range of savoury applications. Leveraging the inherent richness, umami depth and emulsifying properties of Torula yeast, our Toravita range provides formulators with a powerful tool to: Down‑modulate harsh acidic peaks  for a smoother, more rounded taste Enhance overall flavour perception  without masking characteristic notes Improve texture and mouthfeel , especially in fat‑reduced emulsions Support clean-label formulations  with natural, yeast‑derived ingredients Toravita 600 is ideal for applications containing citric, malic or acetic acids – such as sauces, dressings and dips – while Toravita 604 is specifically designed to balance lactic acid in dairy or dairy‑analog, spreads and other applications. Optimised taste, naturally By reducing sharpness and creating a fuller sensory profile, acidity toners help deliver the flavour experience consumers expect: rounded, layered and enjoyable to the last bite. Whether reformulating for better balance, reducing fat or upgrading recipe quality, these natural yeast‑based modulators create room for innovation without compromising taste. Designed for today’s consumer expectations Consumers continue to look for: Natural and recognisable ingredients Smoother, more palatable taste profiles Products with balanced acidity and enhanced eating pleasure Acidity toners fit squarely within these expectations, enabling brands to meet modern taste preferences while maintaining clean, trustworthy labels. Download our leaflet here .

Emerging kids’ snack brand Cadootz! has raised more than $3 million in seed funding as it looks to scale distribution and expand its footprint in the competitive better-for-you snacking category. The round was led by Selva Ventures, an early-stage investor known for backing health-focused brands, including Mid-Day Squares and Grüns. Additional strategic investors also participated, aligning with Cadootz!’s mission to redefine children’s snacking. Founded by food entrepreneur and content creator Rachel Mansfield and her husband Jordan Carpenter, the brand has quickly demonstrated early traction. Following its direct-to-consumer launch in January 2026, Cadootz!’s inaugural cracker line sold out its first production run in under two hours, signalling strong consumer demand and effective community-driven marketing. The brand’s positioning taps into a growing segment of parents seeking clean-label, nutrient-dense snacks for children. Its debut SKUs, Cheddar, Sea Salt and Ranch crackers, feature 5g of protein per serving and meet a range of dietary and ingredient standards, including organic, gluten-free, kosher and seed oil-free formulations. Proceeds from the funding round will be directed toward a nationwide retail launch slated for June 2026, in partnership with a yet-to-be-announced major retailer. The rollout will also introduce a new, family-friendly packaging format designed to support broader household consumption occasions. Kiva Dickinson, founder and managing partner of Selva Ventures and a co-founder of Cadootz!, said: “Cadootz! has all the makings of a category-defining, generational brand. We see it becoming a trusted signal for families navigating kids’ snacking, setting a new standard across formats and occasions.” As distribution expands nationwide this summer, Cadootz! is currently available via its direct-to-consumer website and on Amazon, positioning the brand to capture both digital and brick-and-mortar demand in the evolving kids’ snack aisle. Top image: © Cadootz!

US dairy producer Meister has officially broken ground on a major new expansion project aimed at significantly increasing its cheese and whey production capabilities. The 'Nex-Gen' development, located in Muscoda, Wisconsin, represents the largest investment in the company’s 110-year history and signals a strategic push to meet rising global demand for premium dairy products. The project builds on recently completed infrastructure upgrades, including a six-bay intake facility and expanded cold storage. The next phase will see the expansion of Meister’s existing cheese plant alongside enhanced whey processing operations, positioning the business for long-term growth across both retail and foodservice channels. CEO Scott Meister said: “This expansion allows us to grow our footprint while staying true to the quality and care that have defined our company for generations”. Once complete, the new facility will integrate advanced processing technologies with traditional cheesemaking expertise, enabling increased output while maintaining product quality. The company is known for its award-winning cheeses and has built a strong reputation in both domestic and international markets. Sustainability remains a key focus of the project. The Nex-Gen facility will incorporate modern energy efficiencies to reduce its environmental impact, building on Meister’s existing biomass energy systems and wider commitment to responsible dairy production. Beyond production gains, the expansion is expected to deliver economic benefits at a local level, supporting farmers and creating new employment opportunities in the Muscoda area. The facility is being developed in collaboration with regional construction and engineering partners, with completion targeted for early 2028.

Tony’s Chocolonely has expanded its confectionery portfolio with the launch of Filled, its first-ever range of filled chocolate bars, targeting growing consumer demand for indulgent, multi-texture treats. The new line introduces three variants: caramel sea salt crunch, hazelnut crunch and chocolate ganache, each combining the brand’s signature chunky milk chocolate with layered fillings designed to deliver a mix of creamy, crunchy and gooey textures. The launch reflects shifting consumer preferences toward more experiential chocolate formats. According to the National Confectioners Association (2024), nearly half of consumers favour chocolate with added textures such as caramel and nuts, while 65% view chocolate as an affordable way to enhance everyday moments of comfort. Tony’s positions the Filled range as both a sensory upgrade and a continuation of its ethical sourcing mission. The bars are made using 100% traceable cocoa beans sourced through the company’s Open Chain model, which aims to tackle systemic issues in cocoa production, including poverty, child labour and deforestation. Cocoa supply remains under pressure, particularly in Ghana and Côte d’Ivoire, which together account for around 60% of global production. Climate-related challenges and crop disease have impacted yields, reinforcing the need for more resilient and equitable sourcing practices. Tony’s five sourcing principles focus on enabling farmers to earn a living income while improving long-term supply chain stability, an approach the company argues is essential not only for ethical reasons but also for maintaining product quality. The Filled range includes: Caramel sea salt crunch: milk chocolate with gooey caramel, crunchy caramel pieces and sea salt Hazelnut crunch: hazelnut praline with roasted hazelnut pieces Chocolate ganache: milk chocolate filled with smooth ganache The bars launched on 5 April and are available exclusively through Waitrose, Oxfam and online, with an RRP of £3.85.

The Magnum Ice Cream Company has launched two new ice cream bar lines inspired by established confectionery brands, Reese's and Almond Joy. The Reese's Crunchy Peanut ice cream bars feature peanut butter ice cream combined with Reese's peanut butter and peanut pieces, coated in chocolate. Meanwhile, the Almond Joy Ice Cream Bars include coconut ice cream with almonds and chocolate sauce, also finished with a chocolate coating. The Reese's Crunchy Peanut bars will be available to buy at Albertsons, Ahold, Meijer and Wakefern, while Almond Joy bars will be roll-out at Albertsons, Ahold Delhaize, Meijer and Wakefern.

UK plant-based brand Plenish has expanded into the fast-growing protein category with the launch of its first-ever clean-label protein powders. The new Clean Protein line is available in two variants, Madagascan Vanilla and Cocoa & Sea Salt, each formulated with just seven naturally sourced ingredients. Delivering 20g of protein per serving alongside a source of fibre, the powders are free from artificial flavours, sweeteners, preservatives and additives, aligning with increasing consumer demand for simplified, transparent formulations. The pea protein-based blends provide a complete amino acid profile, positioning the products as a functional yet accessible option for consumers seeking both protein intake and digestive health benefits without compromising on taste or texture. The launch comes as the global plant-based protein market continues to expand, with projections estimating it will reach approximately $35bn by 2030. In the UK, demand is being driven by consumers prioritising both protein and fibre, with around two-thirds actively seeking fibre-enriched options in their diets. Russell Goldman, managing director of breakthrough brands at Carlsberg Britvic, said: “Today’s consumers are looking for products that deliver multiple health benefits while keeping ingredients simple. With Clean Protein, we’re offering a solution that supports protein goals, includes added fibre, and maintains the great taste Plenish is known for.” This move represents Plenish’s debut in the protein powder segment and signals broader ambitions to compete in the wellness and functional nutrition space. The products will launch direct-to-consumer via the brand’s website from 20 April, followed by an Amazon rollout on 27 April, with an RRP of £45 for 30 servings.

Young’s Seafood has expanded its premium frozen seafood range with the launch of a new single-serve fish pie. The Young’s Gastro Luxury Fish Pie combines Atlantic salmon, pollock, smoked pollock and king prawns in a mature cheddar and white wine sauce. The product is topped with mashed potato and a cheddar and chive breadcrumb. The launch forms part of the brand’s Gastro range, which focuses on restaurant-style frozen seafood products. According to Young’s, the new addition is intended to encourage shoppers to trade up and recreate more premium meal occasions at home. Kevin Sinfield, marketing controller at Sofina Foods Europe, Young’s Seafood's parent company, said: “Young’s Gastro has always been about bringing restaurant inspiration into the home, and our new Luxury Fish Pie takes that to the next level". "As consumers look for more elevated yet convenient meals, this dish offers a premium seafood experience that feels like a real treat, without the cost of dining out. It also helps inspire people to enjoy a broader range of fish, which is something we know is important for the future growth of the category.” The 370g meal is rolling out across major UK retailers, including Morrisons, Sainsbury’s and Tesco, with further distribution planned in Iceland and Asda from April 2026.

JBS has opened a biotechnology centre in Florianópolis, Brazil, focused on developing applied science across the food production chain. The facility, named JBS Biotech, will operate in areas including animal health, precision nutrition and functional and alternative proteins. The opening was attended by JBS global CEO Gilberto Tomazoni, J&F shareholder Wesley Batista and JBS Biotech CEO Fernanda Berti. Located in Sapiens Parque, the site spans more than 4,000 square metres and houses over 20 laboratories. It has been designed to support the full development cycle, from early-stage research through to validation for industrial application, covering disciplines such as cellular and molecular biology, engineering and data analysis. JBS said the centre’s infrastructure includes next-generation sequencing, molecular analysis and omics capabilities, alongside facilities for cell, microorganism and plant cultures. It also includes a biobank for the storage and management of biological samples. Research at the site will also focus on converting co-products into higher-value ingredients, such as functional proteins and bioactive compounds, supporting the company’s circular economy approach. In addition, the centre will contribute to animal health through the development of veterinary products and data-driven tools aimed at improving production efficiency and welfare. Tomazoni said the centre will focus on developing functional proteins and bioactive ingredients for use in food and supplements, as well as accelerating proof-of-concept projects for industrial-scale applications. Berti added that the facility will support the development of precision nutrition solutions, including ingredients designed to target specific physiological responses in humans and animals.