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.

UK snacking brand Popcorn Shed has introduced a new range of gluten-free snack packs, targeting growing demand for portion-controlled, on-the-go indulgent treats within the better-for-you snacking segment. Handcrafted in the UK using natural ingredients, the new line comprises five flavours inspired by classic desserts and bakery favourites. Each product is positioned as a convenient, single-serve option, with all variants containing fewer than 120 calories per pack. The range includes: Classic Caramel, featuring a traditional buttery coating Shortbread, combining caramel popcorn with Belgian milk chocolate and biscuit crumbs Cinnamon Roll, delivering a warm, spiced profile Carrot Cake, blending sweet spice with cream cheese-style flavour notes Cookies & Cream, pairing white chocolate flavouring with cookie crumb pieces Each SKU is available in a 16 x 24g format with an RRP of £1.99 per pack, aligning with the growing trend towards permissible indulgence and calorie-conscious snacking. The company said the launch is designed to challenge perceptions around gluten-free products, emphasising flavour-led innovation while maintaining accessible nutritional credentials. The range is aimed at multiple consumption occasions, including lunchboxes, travel and everyday snacking. Founded in 2016, Popcorn Shed has built a portfolio of more than 30 flavours across various formats, with distribution spanning online and retail channels in the UK and internationally.

European sustainability-focused investor Ambienta has acquired a majority stake in Italian plant-based dairy specialist The Bridge for an undisclosed sum. The deal, announced on 31 March 2026, marks the second investment from Ambienta’s Small Cap Fund and underscores rising investor confidence in plant-based food manufacturers positioned around sustainability and clean-label innovation. Founded in 1994 and headquartered in San Pietro Mussolino, Italy, The Bridge produces a range of plant-based drinks, yogurts and related products. The business has built its reputation on clean-label formulations, vertically integrated production, and strong R&D capabilities. With manufacturing fully in-house – from raw material extraction through to UHT processing and packaging – the company has developed flexibility to serve both branded and private-label customers. International markets account for approximately 80% of its revenues, reflecting growing demand for plant-based dairy alternatives beyond its domestic base. The founding Negro Marcigaglia family will retain a stake and remain actively involved in the business, partnering with Ambienta to scale operations. Ambienta’s investment is expected to support The Bridge’s next phase of expansion, both organically and through acquisitions, as the company looks to consolidate its position in a fragmented European market. The investor brings sector expertise and a track record of partnering with founder-led businesses, aiming to scale “environmental champions” that combine commercial growth with measurable sustainability impact. For The Bridge, the partnership is set to accelerate investment in innovation, strengthen organisational capabilities, and expand its international footprint at a time when competition in the plant-based space is intensifying. Top image: © The Bridge

Diageo has appointed John O’Keeffe as CEO and president of its North America business, effective April 2026. John O’Keeffe O’Keeffe has been with the company for more than 20 years and currently serves as president for Asia Pacific and Global Travel. He takes over the position from Sally Grimes, who stepped away from the company in March. He brings extensive international experience, having held senior roles across multiple regions and categories. His previous positions include president of Africa and Beer, CEO and managing director of Guinness Nigeria and managing director for Russia and Eastern Europe. O’Keeffe has also held global leadership roles spanning innovation, as well as beer and Baileys, in addition to earlier management and marketing positions within the company.

Pernod Ricard has confirmed the completion of two previously announced transactions that further streamline its wine operations in California and focus on premium international spirits and champagne. Last December, the group announced that it sold its Mumm sparkling wine activities in the US , excluding champagne, to Trinchero Family Wine and Spirits. The deal includes Mumm Sparkling California, Mumm Napa and DVX. In a parallel move, Pernod Ricard has also completed the divestment of its Kenwood winery operations in Sonoma, California, to F Korbel & Bros. The transaction includes around 20 acres of vineyards, production facilities, a visitor centre and the Kenwood trademarks Acquired by Pernod Ricard in 2014, Kenwood has produced premium Sonoma wines since 1970, primarily distributed across the US market. The dual transactions underscore Pernod Ricard’s continued shift away from still and sparkling wine assets, following the divestment of its strategic international wine portfolio in April 2025. The company stated that the moves will allow it to concentrate resources on higher-growth, higher-margin segments within its core spirits and champagne categories. The disposals also reflect ongoing efforts to simplify the group’s operational footprint in California, while maintaining a disciplined approach to portfolio management. Pernod Ricard emphasised that such actions are aligned with its long-term objective of delivering sustainable value to stakeholders. For Trinchero Family Wine and Spirits, the acquisition strengthens its already extensive portfolio of more than 50 wine and spirits brands. The Napa Valley-based company, founded in 1948, has grown into one of the top five US wineries through a combination of vineyard investment, technological advancement and strategic partnerships. Meanwhile, F Korbel & Bros adds Kenwood to its portfolio as it continues to expand its presence in premium still wines alongside its core sparkling and brandy offerings.

Tyson Foods has confirmed it will cease operations at its prepared foods facility in Rome, Georgia, citing changes that have made the site no longer viable. The company said the plant had been operating under a single-customer model, which had become unsustainable following recent developments. Tyson acknowledged the impact on employees and the local community, adding that it is "encouraging impacted team members to apply for other roles within the company". Phillip Thomas The company is also working with state and local partners to support employees during the transition. No further details on timelines or the number of jobs affected were disclosed. Separately, Tyson said in a recent SEC filing that Phillip Thomas has been appointed chief accounting officer, effective 6 April 2026. He replaces Lori Bondar, who is stepping down from the role but will remain as senior vice president to support the transition. She plans to retire before the end of the current fiscal year. Thomas previously served in the role from July 2020 to December 2023 and has been vice president and controller at Tyson for the past six years. He has also held senior finance roles at Tyson since 2008.

Sun Cruiser has entered into the non-carbonated vodka tea segment with the launch of a new ready-to-drink (RTD) product, White Tea + Vodka. The product combines vodka with white tea and is positioned as a low-calorie option, containing 100 calories and 1g of sugar per serving. The drinks are non-carbonated. The variety pack includes four flavours: berry hibiscus, blackberry, peach and passionfruit. Erica Taylor, senior brand director for Sun Cruiser, said: “Vodka iced teas continue to be a go-to for drinkers, but white tea is still largely unexplored within the RTD space". "White tea and fruit make for a super crushable flavour combo, and with fans already loving Sun Cruiser’s line-up of vodka iced teas and lemonades, this felt like the perfect time to build on that and offer something new." Sun Cruiser said the new line is intended to expand its presence in the RTD spirits category. The new range is rolling out in select US markets, including Ohio, Massachusetts, New Hampshire, Delaware, New Jersey, Florida and Rhode Island. It is available as an eight-pack variety format.

Nostalgia continues to prove a powerful driver of innovation in the energy drinks category, and Lucky Energy is the latest to lean into the trend with the launch of its new Slush range. The three-SKU line-up, Blue Razz, Cherry Slush and Strawberry Slush, draws inspiration from classic frozen beverages long associated with American convenience culture. Positioned as a modern reinterpretation of those familiar flavours, the range aims to balance emotional appeal with functional performance, reflecting broader shifts in consumer expectations. The launch also marks a packaging milestone for the brand, introducing its first permanent 12 oz sleek can format as it continues national expansion. Strawberry Slush is set to roll out later this month, with the full Slush range becoming a core addition to the company’s portfolio. From a formulation standpoint, Slush maintains the brand’s established “better-for-you” positioning. Each can contains 200 mg of caffeine alongside a blend of ingredients including maca, beta-alanine, taurine and ginseng. The drinks are positioned as zero sugar and zero calorie, aligning with ongoing demand for cleaner-label energy solutions. CEO Richard Laver said: "Slush represents more than new flavours for us. It reflects our belief that performance and emotional connection should coexist, and that great taste is at the centre of it all.” Initially available online in a 12-pack format, the SLUSH range is expected to expand into retail channels in the coming months, supporting Lucky Energy’s continued scale-up across the US market.

Pierre Battu The slushie category is evolving from a simple frozen drink into a customisable, premium beverage platform, with growth driven by advanced dispensing technology, adult and functional flavours, alcohol-infused options and modular flavour systems. To stay ahead, producers will need to focus on flavour architecture, not branding, as a key competitive differentiator. Pierre Battu, managing director, Asia, OSF Flavors, a global developer of custom flavours, outlines the changes underway and how beverage suppliers can best take advantage of the opportunities being presented. The global frozen drinks market is forecasted to grow from $600 million this year to nearly $1.2 billion by 2035, according to Market Growth Reports. Within this category, slush drinks and frozen smoothies together make up more than 62% of total global sales volume, with North America alone accounting for 580 million servings in 2023. In the US, some 63% of frozen drink servings are flavoured slush drinks. Slushies go modular: Technology fuels customisation Today’s slushie is a modular frozen beverage platform, increasingly driven by adult consumers, premium flavour expectations and advanced dispensing technology. Convenience store and QSR operators, for example, are expanding slushie stations with more flavours for DIY mixing. Customers can combine multiple flavours in one cup, aided by machines offering a dozen or more syrup options (often starting with a neutral base like lemon lime soda). This variety boosts engagement and sales – consumers love to create ‘rainbow’ blends, and offering more flavour choices has been shown to increase slush transactions per store. From candy-coloured to culinary: The rise of premium flavour Beverage retailers are merging slushies with treats for novelty. Slushies are being topped or mixed with add-ins like candy, flavoured syrups, popping boba and even dairy for a creamy twist. A popular trend is layering slush with soft-serve ice cream in the same cup, creating a creamy, two-texture float. These mash-ups are eye-catching and indulgent – one in four slush buyers at some Canadian c-stores now adds a soft-serve swirl, an Instagrammable combo that boosts ticket size by turning a drink into a dessert. Emerging beverage dispenser technology is making it easier for operators to offer variety and interactive choices, which is reshaping slush programs. The latest frozen drink machines boast streamlined designs and the ability to serve dozens of flavour combinations on demand. This tech not only reduces maintenance and downtime, but also enables 'mix and-match slush experiences similar to freestyle soda fountains. In the coming months, we can expect more convenience chains to adopt these machines, leveraging them for creative flavour mixing promotions and to let customers personalise their frozen drinks in-store. Health, functionality and alcohol enter the mix A health-conscious twist is also emerging in the slush category, giving birth to slush with added benefits. Think vitamin-fortified or electrolyte-infused slushies and options with natural sweeteners. In 2023, about 26% of new frozen drinks carried low-calorie or sugar-free claims, and functional ingredients (adaptogens, B-vitamins, probiotics) are gaining popularity. Some brands are also introducing smaller portion cups to offer these treats in a more moderate, guilt-free size, aligning with consumers’ growing interest in healthier indulgences. In addition, alcohol-infused slushies are gaining traction, bridging the gap between convenience retail and bar-style beverages. In industry circles, there’s buzz around frozen wine and cocktail slush offerings providing a more adult twist on the classic slushies. These products (e.g. frozen sangria or piña colada slushes) cater to consumers looking for bar-quality indulgence from a convenience store machine. While still emerging, the concept aligns with the broader canned cocktail craze and indicates potential for growth in ready-to-drink frozen alcohol treats. Packaged slush in bottles or pouches is gaining traction as brands explore shelf-stable or semi-frozen formats that extend the slush experience beyond dine-in or fountain service. These products appeal to on-the-go lifestyles, particularly in hot climates where portability and mess-free refreshment are key. The format also enables broader retail distribution – from convenience stores to vending machines – and invites innovation in texture control (e.g. slow-thaw or squeezable ice crystals). This trend aligns with the blurring of frozen drinks and functional RTD beverages, especially when paired with fruit, energy or vitamin cues. Why flavour architecture now matters most With this market evolution, flavour systems are doing the heavy lifting to meet demand – enabling consistency, customisation and rapid trend adoption across foodservice and retail. Traditional syrups were designed for sweetness and colour. But today’s ready-to-mix slushy formats must deliver stability across frozen and semi-frozen states; clean flavour release at low temperatures; compatibility with alcohol, dairy, or functional add-ins; and consistency across multiple machines and locations As a result, flavour architecture, not branding, has become a critical differentiator for suppliers. Take, for example, alcohol-infused slushies. For suppliers of ready-to-mix slush bases, this creates new demands, such as: • Citrus systems that hold up with spirits or wine • Fruit profiles that remain expressive at low Brix • Flavour balance that works both with and without alcohol • From Margarita and Daiquiri bases to frozen wine-style citrus blends, flavour design determines whether a slushy tastes premium or collapses into sweetness. Or consider the modular flavour systems that are required for customisation. Modern slushy programs rely on mix-and-match dispensing, layered pours and seasonal rotations. This means flavour suppliers must deliver: • Modular building blocks (fruit, acid, botanical, heat) • Profiles that layer cleanly without muddying • Colour and aroma consistency across DIY blending • For Gen Z consumers, 40% of whom cite visual appeal as a key purchase driver, flavour must perform visually and sensorially, not just on paper. New flavour trends emerging As the slushie trend continues to grow, we see three dominant flavour directions shaping slushy development across foodservice and retail: • Fruit-forward, but more precise While classic flavours still lead volume, rising stars include Watermelon, Dragonfruit, Yuzu, Calamansi and Green Mango. These fruits deliver freshness, acidity, and colour clarity, critical for frozen formats. • 'Swicy,' botanical and fermented notes Adult palates are driving demand for mango-chilli and ginger citrus, hibiscus-berry, lavender-lemon and lemongrass-mint, in addition to subtle fermented or tangy cues inspired by kombucha and yogurt drinks These profiles bring complexity without increasing sugar. • Functional and better-for-you compatibility In 2023, 26% of new frozen drinks carried low-calorie or sugar-free claims, and many were fortified with electrolytes or vitamins. Flavour systems must mask bitterness, manage sweetness and remain stable, especially in powder formats. The slushie movement presents a fantastic opportunity for beverage category growth. But that growth will be dependent upon satisfying the widely diverse needs and tastes of the consumer today. Flavour architecture will be the key to unlocking these opportunities.

Oatly is continuing to innovate in the fast-evolving plant-based beverage space with the launch of its new Strawberry Matcha Latte, marking the latest extension of its growing matcha portfolio. The new product reflects shifting consumer preferences toward cold beverages, flavour experimentation and café-inspired drinks that can be easily replicated at home. Oatly’s latest launch builds on the strong performance of its existing matcha offerings, as matcha continues to gain traction beyond speciality cafés and into mainstream retail. The company is targeting both 'matcha-curious' consumers and established enthusiasts with a format designed for convenience and accessibility. Bryan Caroll, UK and Ireland general manager at Oatly, said: "Last year's Oatly Matcha Latte remains one of the category’s best-selling products. Building on this demand, we developed the Strawberry Matcha Latte to expand our Matcha offering, reinforcing accessibility and ease for those looking for plant-based alternatives without the compromise of excellent taste.” Strawberry Matcha Latte is available in a chilled 1L ready-to-drink format, positioned for 'fridge-to-glass' convenience, combining its creamy oat base with fruity strawberry notes, earthy matcha and a hint of vanilla. The product is fully plant-based and dairy-free, aligning with continued demand for vegan and lactose-free options in the RTD category. While designed to be consumed cold, particularly over ice, it can also be used as a base for customised hot or cold beverage recipes. The new SKU is now available in the UK through major grocery retailers, including Sainsbury’s and Ocado, with a recommended retail price starting at £2.25.

Eric Stevens. Microbial contamination might not grab headlines like inflation or ultra-processed foods, but for food and beverage manufacturers, it remains one of the most persistent threats to product quality, brand equity, and public health. Eric Stevens, vertical segment manager at Hygiena, explores the challenges around food safety across the world. Each year, unsafe food is estimated to cause around 600 million illnesses and 420,000 deaths worldwide. Bacteria such as non-typhoidal Salmonella , pathogenic E. coli , and Campylobacter are among the main culprits. Yet bacteria tell only part of the story. Moulds and spoilage fungi are equally dangerous and costly. Toxigenic species that produce aflatoxins, fumonisins or ochratoxin A can introduce both acute and chronic health risks, particularly in cereals, nuts, coffee and animal-derived products. Even non-pathogenic mould growth in a chilled dessert, soft drink or plant-based snack can shorten shelf life, drive quality complaints and trigger social media storms, with consequences that extend well beyond a single batch. For high-growth segments such as bakery, dairy, beverages, ready-to-eat (RTE) meals and plant-based alternatives, the line between a safe, premium product and a costly withdrawal can be as thin as a missed biofilm under a conveyor. Furthermore, these risks can result in damage to brand reputation, often leading to bankruptcy. The industry is also fighting this battle in a changing landscape of regulatory requirements and consumer demands. A century of progress in hygiene, preservation and process control has undoubtedly raised the bar, but modern supply chains add new layers of complexity. Globalised ingredient sourcing, climate-driven volatility in raw material quality, fast-moving product innovation and reformulation away from traditional preservatives or being labelled as ‘ultra-processed’ all create fresh opportunities for bacteria and moulds to exploit. At the same time, regulatory regimes such as the Food Safety Modernisation Act (FSMA) and the EU’s microbiological criteria have moved the conversation firmly from end-product testing to preventive controls and verification, including more rigorous environmental monitoring for quality indicators and pathogens like Listeria monocytogenes and Salmonella . This feature explores why microbial and mould contamination remain so stubbornly persistent, how innovators such as Hygiena are helping manufacturers detect and manage risk in real time, and what changes in regulation, technology and collaboration could further strengthen control of pathogens and spoilage organisms across the food and beverage value chain. Why is bacterial and mould contamination so prevalent in F&B? Ask any microbiologist where bacteria, yeasts and moulds come from, and the honest answer is, “everywhere.” Microorganisms are part of the fabric of life; they’re on raw materials, in the air, on equipment and on people. The human body alone hosts more microorganism cells than human cells. Put those microbes into contact with food, a matrix rich in nutrients, moisture and often close-to-neutral pH, and you’ve created an almost perfect growth medium. For many products in beverages, dairy and RTE categories, warm, humid processing environments simply tilt the odds further in the microbes’ favour, encouraging the formation of biofilms and the spread of spore-forming moulds. Contamination can occur at almost any point from the farm to the finished pack. During pre-harvest, fungi such as Aspergillus , Fusarium and Penicillium can infect crops in the field, particularly under climatic or agronomic stress, leading to mycotoxin risks in grains, nuts, coffee and cocoa. Pathogenic bacteria can be introduced via soil, irrigation water, manure or animal intrusion in produce fields. By the time these materials reach a processor, their microbiological 'starting point' may already be challenging to control. When considering the next stage of post-harvest and processing, once inside the plant, poorly cleaned conveyors, fillers and gaskets provide bacteria, yeasts and moulds with a hiding place, potentially allowing them to establish biofilms. These complex microbial communities can tolerate detergents and sanitisers far better than free-floating cells, seeding recurring contamination even when surfaces appear visually clean. Condensate, standing water, and hard-to-reach areas (under equipment, inside hollow rollers, around drains) become persistent reservoirs for both spoilage organisms and pathogens. Several powerful trends in food and beverage are unintentionally making life easier for microbes. For instance, reformulations that reduce salt, sugar, nitrite and synthetic preservatives are attractive to consumers, but they also remove intrinsic hurdles that once held spoilage microbes and pathogens in check. That places more pressure on hygiene, temperature control and packaging to maintain safety and shelf life. The growth of RTE meals, freshly prepared foods and home-delivered convenience has lengthened cold chains and shelf lives, which organisms such as Listeria monocytogenes and cold-tolerant yeasts and moulds are perfectly adapted to exploit these conditions. Finally, new plant proteins, alternative fats, fermented components and functional inclusions often come with more complex sourcing and less well-characterised microbiota. This can result in greater variability in incoming quality and unfamiliar spoilage profiles on the line. But it isn’t just about the individual processes; modern manufacturing amplifies any weakness. Large, highly automated plants run high-throughput, multi-SKU lines with frequent changeovers, and every changeover is another opportunity for a cleaning miss or cross-contamination event. At the same time, global ingredient sourcing means contaminants can be introduced far upstream. A single contaminated lot of nuts, dried vegetables, botanicals or protein powder can end up in dozens of SKUs across multiple brands and markets before an issue is detected. Recent high-profile recalls linked to Salmonella in nuts and seeds, dried plant ingredients and prepared meals underscore how quickly a microbiological problem can spread throughout the value chain once it’s established. To further complicate this fact is that yeast and mould pose additional unique challenges, including heat resistance and the ability to survive and grow in diverse environmental conditions, such as high and low pH levels, low water activity and complex organic environments. Even though many moulds perish during high-temperature processing, their spores can survive by remaining dormant, creating havoc later and necessitating strict hygiene measures for control. One method to address these issues has been the use of preservatives such as benzoates, sorbates and propionates. However, some moulds can develop resistance to these preservatives over time, necessitating the use of both chemical and physical control measures. The introduction of MAP (modified atmospheric packaging) has helped alleviate some issues, as levels of various gases can be controlled to minimise fungal growth (such as elevated CO2), but must be optimised to prevent favourable growth of other pathogens (such as C. botulinum ). The bottom line: yeast and mould prevention absolutely requires strict hygiene protocols, controlled storage conditions, and continuous monitoring of raw materials. Airborne spores and surface contamination pose significant risks, underscoring the importance of comprehensive sanitation measures. What’s the best way to verify sanitation effectiveness beyond visual inspection? Ask any QA or sanitation manager and they’ll tell you: you can’t manage what you can’t see. The problem in modern plants is that most of the risk is precisely where you can’t see it. That’s why verifying sanitation effectiveness has to be viewed as a spectrum, not a single tick-box. Visual inspection still remains the starting point, but it’s only one piece in a layered approach that runs from ATP through indicators to full pathogen and spoilage monitoring. But visual inspections can’t tell you whether a 'clean' surface still harbours a low-level biofilm or whether a piece of equipment is slowly drifting out of control from a microbiological standpoint. For that, you need objective data and comprehensive data that speaks to your entire food safety plan. From ATP to indicator to pathogen and mould testing, all of this leads back to a simple but easy-to-forget principle: verification is a system, not a single test. The strongest and most robust food safety programmes combine: Visual and functional checks to confirm that cleaning was carried out as intended. ATP testing to verify that surfaces are truly free of organic residues before production. Indicator and spoilage tests to keep an eye on the general microbiological picture. Pathogen-focused and yeast/mold monitoring in higher-risk areas, products and situations. Digital trending tools (such as SureTrend and similar platforms) to spot creeping deterioration in hygiene before it shows up as a complaint or recall. Taken together, these layers turn sanitation from a one-time event into a continuous, data-driven process – one where problems are surfaced and addressed early, rather than discovered after the product is already in the market. If we want to get serious about Listeria  and Salmonella  in the long term, technology alone won’t be enough. The regulatory and collaboration frameworks around that technology also need to evolve. Choosing partners that elevate your food safety plan Food is, by definition, a fantastic growth medium, and modern F&B supply chains are vast, fast and intricately connected. The real challenge in 2026 and beyond isn’t recognising that contamination might occur; it’s maintaining continuous control in real time, across multiple sites, suppliers, and product categories. The plants that stay ahead are building control strategies on three pillars: • Prevention : Hygienic design, well-engineered cleaning and sanitation, and robust raw material controls that minimise the opportunities for bacteria, yeasts and moulds to take hold in the first place. • Rapid verification: ATP, indicator tests and targeted pathogen and spoilage assays used as routine tools, not emergency responses – checking that cleaning worked, that environments remain under control, and that packaged product is as sound as the process design assumes. • Data-driven decisions : Trending, heatmapping, and risk-based sampling that turn thousands of individual test results into a clearer picture of where risk is increasing, where interventions are working, and where the next investment should go. In this context, the choice of partners matters. Diagnostic and technology suppliers need to offer more than a catalogue of tests. The most valuable will bring: Independently validated methods (AOAC, ISO, AFNOR, MicroVal and similar) for hygiene verification and for pathogen, mycotoxin, and allergen testing, making it easier to defend programs under FSMA, GFSI, and retailer standards. Integrated platforms that link ATP and indicator testing with PCR-based pathogen detection, in-pack screening, and cloud analytics, so that data are captured once and reused many times, rather than fragmenting across instruments and spreadsheets. Scientific and regulatory expertise, helping QA and food safety teams interpret results, refine sampling plans, and translate numbers into preventive controls that stand up to regulatory and customer scrutiny. Completely eliminating mould and bacterial contamination may never be realistic. But detecting problems early, understanding where and why they emerge, and reacting quickly and proportionately is absolutely achievable with today’s tools, and is already a reality in many best-in-class plants. In a world where a single image of a mouldy drink or a contaminated ready meal can travel the globe in hours, choosing partners and platforms that elevate your food safety plan is a strategic imperative.

McVitie’s is extending its popular Hobnobs portfolio with the launch of Hobnobs Oaty Crunch Creams. The new range is available in two flavours – Milk Flavour and Chocolate Flavour – and features the brand’s signature oaty biscuits sandwiched around a smooth cream filling. The Milk Flavour variant offers a sweet, creamy centre, while the Chocolate Flavour delivers a rich, silky chocolate-style filling, both paired with Hobnobs’ characteristic crunchy texture. The launch builds on the strong consumer affinity for Hobnobs, combining the established appeal of the core biscuit with an added layer of indulgence aimed at broadening usage occasions, from everyday tea breaks to sharing moments. Bethan Ashman, brand manager at Pladis UK&I, commented: “The launch of our new Hobnobs Oaty Crunch Creams is an exciting moment for us. We’ve taken the classic Hobnobs oaty biscuit that people know and love, and paired it with a smooth, creamy centre to create something comfortingly familiar yet delightfully new. They’re perfect for tea breaks or for sharing with family and friends whenever consumers are looking for something delicious.” McVitie’s Hobnobs Oaty Crunch Creams began rolling out across major UK retailers from 30 March. The product is available in a 100g pack with a recommended retail price of £1, positioning it as an accessible premium treat within the everyday biscuit category.