Deb Roepke The journey from farm to fork has never been more complex or more critical. As global demand rises and consumer expectations evolve, the food and beverage industry is under increasing pressure to deliver products that are not only safe and high-quality, but also sustainable, innovative and transparent. Deb Roepke, senior market development specialist for production process and analytics; and Kyle Mcnally, senior market development specialist for analytical instruments, from Thermo Fisher Scientific’s chemical analysis department, explore. Kyle Mcnally The food and beverage industry is undergoing a significant transformation. Collectively challenged by feeding a growing population, accommodating shifting consumer preferences and prioritising sustainability, every stage of the food value chain is under scrutiny. To navigate this complexity, food scientists, producers and manufacturers are turning to advanced analytical technologies that bring precision and confidence to every decision. These cutting-edge tools, coupled with strong partnerships with technology providers, enable industry professionals to ensure safety, quality and transparency. Whether creating new varieties of food products, such as plant-based ‘meat’ products, or meeting international trade regulations for toxin-free foods before export, modern instruments, software and digital ecosystems help food and beverage producers adapt and thrive in an evolving industry. Tech-led innovation to meet consumer expectations In recent years, consumers have been prioritising health and wellness. From drinking non-alcoholic cocktails to upping their protein intake, many are interested in buying products that meet their modern lifestyle. Even traditional markets like soda have been upended by health-conscious consumers choosing to pop open probiotic-enhanced beverages over regular or sugar-free offerings. This has forced food and beverage makers to innovate to stay competitive. Advanced technologies, such as extrusion and rheology, are essential for characterisation and quality assurance in research and development. When food engineers are developing a new product, they need to consider the different properties and flow behaviour of food products, as it can impact everything from texture to mouthfeel. Rheometers can help R&D teams understand technical requirements that will help the end product meet consumer expectations, such as steady shear viscosity, yield stress, viscoelasticity, morphology, droplet size distribution and stringiness. Take vegan cheese, for example. Makers of plant-based dairy alternatives must have accurate rheological measurements that can be used to quantify the viscoelastic properties of cheese-like formulations, as consumers expect a similar look and feel compared to milk-based dairy products. Twin-screw extruders are also essential to production, especially for the encapsulation of flavours and mixing active ingredients. Food extrusion is a versatile and cost-effective technique that helps producers make a variety of food products, from candies to breakfast cereals, that can be customised with specific textures, shapes and nutritional profiles. Consumers today are also demanding more sustainable food and beverage products. Technologies like process mass spectrometers sit at the intersection of sustainability and innovation, enabling the development of bio-based food products that use novel enzymes and alternative proteins. Because these ingredients can greatly impact texture and flavour, producers need highly precise, real-time insights throughout development. This helps them not only make safe, high-quality products that consumers want to enjoy, but also optimise their process. Scientific rigour in food analysis In addition to maintaining process control, advanced analytical technologies are also essential for food and beverage analysis. Quality assurance (QA) and quality control (QC) labs use analytical techniques like ultraviolet-visible (UV-Vis) spectroscopy, Fourier Transform Infrared (FTIR) spectroscopy, rheology and X-ray fluorescence (XRF) analysis to ensure product quality, integrity and safety. UV-Vis analysis offers a quick and simple way to test for things that contribute to quality and integrity, such as colour validation, authentication of ingredients and composition. This is especially important for producers of beer, wine, honey and oil, as they have definitive characteristics and need to remain within specification. Continued vigilance throughout food and beverage production is required to identify any unwanted contaminants, such as pieces of metal or rubber debris, that may contaminate the final product. FTIR spectroscopy can provide rapid analysis that producers need for QC testing and material identification on everything from snack food to dairy products. Handheld XRF analysers can be deployed for non-destructive, in-line testing to ensure foreign bodies don’t make it into final packages. With these technologies, food and beverage manufacturers can send safe and delicious products to stores around the world. Prioritising efficiency and safety in production Once the food and beverage products make it to the final stages of manufacturing, there are essential tools that can be used to improve food weighing and inspection. From checkweighers and web gauging platforms to metal detectors and X-ray systems, these cutting-edge technologies are highly sensitive and can enable the detection of even the smallest contaminants. X-ray inspection systems scan for both metallic and non-metallic contaminants, delivering additional quality control when it’s needed most. Checkweighers and inline scales can weigh, count and reject packaged products that may be over-or under-filled. Depending on the size and scale of the operation, some makers may choose a combination system, which is designed to provide a wide range of weighing and contaminant detection capabilities in a condensed footprint. With advanced analytical technologies in their toolkits, food manufacturers, processers and packagers can eliminate costly errors as they look to consistently deliver high-quality products that meet rigorous safety standards. A connected ecosystem for the future of food There’s a wide variety of technologies that can help address challenges in different stages of food and beverage manufacturing, and utilising them from farm to fork will be critical as the industry continues to evolve. Technology will evolve, too, as digital technologies make way for seamlessly connected operations and adopting next-generation solutions enables deeper insights. By collaborating with a technology provider, industry professionals can determine which solutions they need today and feel empowered to innovate in the future. Whether it’s consumer preferences, the need to have holistically more sustainable operations or changing regulatory guidelines, modern technologies can take the guesswork and stress out of making products that their customers want to buy. While secret recipes may be coveted across the food and beverage industry, it’s no surprise that advanced analytical technologies are the key ingredient when it comes to quality and safety.

Amcor has introduced a redesigned version of its UniPak 1kg dairy pot, delivering material reductions while maintaining the performance and durability required by high-volume yogurt and dairy applications. Announced in Zurich on 26 March, the updated UniPak features a combined pot and lid weight of 31.6g, offering up to a 9% reduction in carbon emissions compared to its predecessor, based on anticipated production volumes. The move reflects ongoing industry demand for lightweighting solutions that do not compromise product protection or operational efficiency. The container is manufactured from polypropylene, making it recycle-ready in markets with appropriate infrastructure. Despite the reduced material usage, the pot retains its structural integrity throughout the supply chain and is designed for convenient handling in consumer use. Key functional enhancements include a compression-moulded, liquid-tight lid that remains securely fastened under pressure, alongside improved tamper-evidence features to enhance product security. The format also supports efficient palletisation and includes a protective collar to stabilise the pack and safeguard the lid during transport. Katrina Burrett, product line director for containers and reusables at Amcor, said: “The 1kg size is especially popular in dairy, and our new UniPak enables brand owners to combine high performance with sustainability goals. It demonstrates that meaningful lightweighting doesn’t have to come at the expense of strength or functionality.” Designed with flexibility in mind, UniPak is compatible with a wide range of decoration technologies, including in-mould labelling, and is available in multiple shapes and sizes. Shared lid diameters across formats aim to simplify inventory management and streamline supply chains for dairy producers. The launch reinforces Amcor’s broader strategy to deliver packaging solutions that balance sustainability, functionality and operational efficiency for food and beverage manufacturers.

Sensient Food Colors has begun a significant expansion of its flagship natural colours facility in St Louis, Missouri, as part of a broader $250 million investment. The project, dubbed Project Prism, will see the addition of 28,800 square feet of specialised processing and production space to the company’s existing 500,000 square foot site, its largest natural colours plant globally. Parent company Sensient Technologies said the multi-year investment will also extend beyond infrastructure to include supply chain enhancements and workforce expansion, reflecting accelerating demand for natural alternatives across the US market. The move comes amid mounting regulatory, consumer, and brand-driven pressure to eliminate synthetic additives from food and beverage formulations, particularly in North America, where reformulation activity has intensified. Steve Morris, president of Sensient Colors, said: “Sensient has taken a defining role in accelerating the industry's transition to natural colour solutions. We are reinforcing our leadership position by making significant investments in capacity and infrastructure to facilitate the natural colour conversion in the United States.” The St Louis expansion is being delivered in partnership with Burns & McDonnell and marks a key milestone in Sensient’s long-term capacity roadmap. Sensient’s investment also reflects the growing complexity of natural colour development, which often requires advanced processing capabilities and tailored formulations to match the stability and vibrancy of synthetic alternatives. By scaling production capacity and investing in proprietary technologies, the company aims to support manufacturers navigating reformulation challenges while maintaining product consistency and shelf appeal.

French food-tech company Standing Ovation has raised $34.2 million (€30 million) in Series B funding to accelerate the commercialisation of its precision-fermented dairy proteins. The round includes $28.5 million (€25 million) in equity led by Bpifrance through its Ecotechnologies 2 fund and Crédit Mutuel Innovation, alongside participation from existing investors such as Bel Group, Astanor, and Seventure Partners. New strategic backing comes from Danone Ventures, marking a deepening alignment with major dairy players. An additional $5.7 million (€5 million) in non-dilutive financing was secured from Bpifrance and a banking syndicate. Founded in 2020 and led by CEO Yvan Chardonnens and co-founder Romain Chayot, Standing Ovation has developed a patented precision fermentation process that converts whey permeate into high-value casein proteins. Casein is a critical dairy ingredient, widely used in cheese, yogurt, ice cream and protein formulations. Traditionally derived from milk, it represents the majority of milk protein content and is central to texture and functionality in dairy products. Standing Ovation claims its process is the first to produce casein at scale via fermentation, while also upcycling low-value dairy side-streams that are typically used for animal feed, fertiliser or biogas. The funding comes amid growing pressure on global protein supply chains. Industry estimates suggest an additional 250 million metric tons of protein will be required by 2050, while climate change and declining livestock numbers may constrain milk production. The participation of Bel Group and Danone underscores growing interest from established dairy players in precision fermentation as a complementary technology rather than a replacement. Bel has partnered with Standing Ovation since 2022, while Danone’s investment signals increasing engagement with fermentation-enabled ingredients as part of its sustainability and innovation strategy. The new capital will primarily support commercialisation in the United States, identified as the company’s lead market. Expansion into Europe and Asia is planned for late 2027. Rather than building its own production facilities, Standing Ovation is pursuing a partnership-led manufacturing model, collaborating with established fermentation players to scale output more efficiently. Standing Ovation’s approach is designed to integrate with existing dairy value chains, offering new revenue streams for producers while supplying food manufacturers with functional, low-impact proteins.

J2O is extending its portfolio with the launch of a new sparkling range, available in Apple & Raspberry and Apple & Mango flavours. The new line is packaged in 330ml cans and targets demand for alcohol-free soft drinks suited to social and on-the-go occasions, particularly among younger consumers. The launch builds on J2O’s positioning as a social soft drink brand, with the sparkling format offering a carbonated alternative to its existing still range. The rollout includes both single cans and multipacks, aimed at covering different purchase occasions, from impulse buys to larger shops. Alongside the new range, J2O’s core Orange & Passion Fruit still variant will also be introduced in a 330ml can format. Carly Sims, socialising brand director at Carlsberg Britvic, said: “With J2O Sparkling, we’ve taken what consumers already know and love about J2O’s unique taste and given it a fresh, sparkling twist, creating a premium option that feels right for everyday get-togethers, relaxing evenings at home or special moments worth celebrating." “By launching across both single cans and multipacks, we’re helping retailers tap into different shopping missions – from impulse top-ups to bigger planned shops – while encouraging shoppers to trade up for social occasions. The new 330ml single can also gives retailers an easy way to meet demand for softer, low-tempo occasions, whether that’s enjoying a drink with a meal or picking up something a bit more special as part of a meal deal." The products will be available from March across grocery, convenience and wholesale channels, with a recommended retail price of £1.75 for single cans. J2O will also expand distribution of its 10x250ml multipack, featuring Orange & Passion Fruit and Apple & Raspberry still flavours.

EPL Limited has agreed to merge with Indovida India in a deal that will create a consumer packaging platform focused on emerging markets, with a combined valuation of around $2 billion. Founded in 1982, EPL manufactures laminated plastic tubes for FMCG and pharmaceutical applications, operating more than 20 manufacturing facilities across 11 countries and employing over 6,000 people globally. Meanwhile, Indovida India produces rigid PET packaging, including preforms, bottles and closures for food, beverage and healthcare markets, with 19 facilities across nine countries, primarily in Southeast Asia and Africa. The transaction, approved by both companies’ boards, will combine EPL’s flexible packaging business with Indovida’s rigid PET capabilities, forming a group with approximately $1 billion in annual revenue. Under the terms of the deal, EPL is valued at INR 339 per share, representing a 70% premium to its previous closing price, while Indovida is valued at a discount of around 35% to EPL’s multiple. Following completion, Indorama Ventures, Indovida’s parent company, will become a co-promoter with a 51.8% stake in the combined entity. Blackstone, which backs EPL, will hold 16.6%. EPL’s managing director and global CEO, Hemant Bakshi, will lead the merged company. Indovida CEO Sunil Marwah will continue to head the Indovida business and report to Bakshi. The companies said the merger will expand geographic reach and product capabilities, with around 75% of revenue expected to come from emerging markets. The combined group is expected to deliver operational synergies across procurement and supply chains, while improving financial metrics. EBIT margin is projected to increase from 12.4% for EPL to 13.6% for the merged entity, with return on capital employed rising from 18.7% to 20.9%. The deal will be implemented through a scheme of amalgamation, with EPL remaining the listed entity. Hemant Bakshi, MD and global CEO at EPL, said: “This merger represents a defining moment in EPL’s journey. This merger helps transform EPL into a broader multi-format packaging platform with unmatched presence in high-growth emerging markets; focused on innovation for large and emerging brands." "The combined capabilities, customer relationships and global footprint position us to become the partner of choice for customers and drive growth across categories and markets. I am excited to welcome the Indovida team to the EPL family and look forward to building an exciting future together.” Aloke Lohia, group CEO of Indorama Ventures, commented: “Indovida has been built as a customer-centric, operationally strong packaging platform. Our initial minority investment in EPL was reflective of our belief that it is an extremely attractive business with great future potential, globally as well as in India." "Combining Indovida with EPL is the logical next step, and enables us to extend that foundation across formats and markets. With our combined scale, supply chain resilience and sustainability capabilities, the merged entity is well positioned to deliver long-term value to customers and shareholders alike. The merger also meaningfully advances Indorama Ventures’ strategic objective of deepening its presence in India, strengthening our downstream packaging footprint and reinforcing India as a key growth market within our global portfolio.” Animesh Agrawal, MD at Blackstone and a director on EPL’s board, added: “This transaction marks a milestone for the industry. In today’s evolving market environment, scale brings resilience, operational strength, and a greater ability to deliver value to customers. Larger companies are better positioned to navigate the current environment and strengthen their market position.” "This merger creates a leading emerging markets platform with a strong competitive position and significant growth potential, both organic and inorganic. We are excited for the company’s next phase of growth and value creation.” Completion of the transaction is subject to shareholder, regulatory and court approvals and is expected within 12 months.

Unilever and McCormick & Company have agreed to combine Unilever’s Food business, excluding India and certain other operations, with the US-based spice maker creating a combined business with around $20 billion in annual revenue. The deal will see Unilever separate its food division and merge it with McCormick through a Revere Morris Trust structure, which is not expected to trigger US federal income tax for Unilever or its shareholders. The transaction values Unilever's Food business at around $44.8 billion, with Unilever set to receive $15.7 billion in cash. Upon completion, Unilever shareholders are expected to own 55.1% of the combined company, with McCormick shareholders holding 35% and Unilever retaining a 9.9% stake. The merger marks the most significant strategic move to date by Unilever's CEO Fernando Fernández, who took the helm in March 2025 . It follows the spin-off of Unilever’s ice cream business last year , which included brands such as Ben & Jerry's and Magnum. Fernández said: “This transaction is another decisive step in sharpening our portfolio and accelerating our strategy towards high-growth categories". "By combining Unilever Foods’ iconic leading brands and global reach with McCormick’s exceptional portfolio, category expertise and capabilities, we are establishing a focused, high-quality business with significant top-line growth and value creation potential.” The move signals a continued shift away from slower-growing food categories toward higher-margin personal care and beauty segments for the company. Unilever’s food business, home to legacy brands like Marmite, Colman's and Horlicks, accounts for just over a quarter of its €50.5 billion annual revenue. However, shifting consumer preferences toward fresh and minimally processed foods have challenged long-term growth in the packaged goods segment. Brendan Foley, chairman, president and CEO of McCormick, said: "This transformative combination accelerates McCormick’s strategy and reinforces our continued focus on flavour". "Together, we will be better positioned to accelerate growth in attractive categories. This combination will create a diversified flavour leader with a robust growth profile that remains differentiated by its focus on flavouring calories while others compete for them.” Under the proposed structure, certain assets, including Unilever’s food operations in India, would be excluded from the transaction. Foley continued: "McCormick is the right partner for Unilever Foods’ brands and employees, and our shared culture and values will empower our combination". Upon closing, Foley is expected to remain chairman, president and CEO of McCormick, and Marcos Gabriel is expected to remain EVP and CFO. Executives from both companies will serve in key leadership roles. Unilever will appoint four of the twelve members of the combined company board of directors. In addition, one Unilever executive is expected to serve as one of the four directors appointed for two years to support a successful integration. McCormick will also maintain its global headquarters in Hunt Valley, Maryland, and have an international headquarters in the Netherlands. Unilever Foods has a long-standing presence in the Netherlands, which is home to its world-leading R&D capability that supports its deep sector expertise. The combined company is planning to have a secondary stock listing in Europe to reflect the global nature of Unilever’s current shareholder base. In additional reporting by Reuters, Unilever has imposed a global hiring freeze across all divisions, highlighting mounting pressures on the food and beverage sector as geopolitical instability disrupts supply chains and drives up costs. According to an internal memo, seen by the news agency, Unilever said the freeze will take effect immediately and remain in place for at least three months. The decision comes in response to escalating economic uncertainty linked to the ongoing conflict in the Middle East, particularly the intensifying Iran war, which has sent shockwaves through global energy and commodities markets.

Atlas Copco has introduced a new dry screw vacuum pump designed to meet the demands of high-flow industrial applications, including food processing environments where cleanliness, efficiency and reliability are critical. The DHS 3000 VSD+ has been engineered as a compact, oil-free solution suitable for processes such as conveying systems and pick-and-place operations in the food industry. Its dry technology eliminates the risk of oil contamination, supporting manufacturers’ hygiene requirements while helping maintain product integrity. At the core of the system is a high-efficiency IE4 motor combined with a patented asymmetrical rotor design. This configuration enables energy savings of up to 50% compared to conventional alternatives, addressing one of the key cost pressures in food and beverage manufacturing: energy consumption. An integrated intelligent control system automatically adjusts pump speed via a frequency converter to match real-time process demand. This variable speed operation ensures consistent vacuum levels while reducing unnecessary energy use and minimising wear on internal components. As a result, operators can benefit from extended service intervals and improved equipment lifespan. The DHS 3000 VSD+ also incorporates a wear-resistant gearbox with cooled oil flow to optimise power transmission, while maintaining oil-free operation within the compression chamber. An air intake filtration system further protects processes from dust and particulates, an important consideration in maintaining food safety standards. Designed with usability in mind, the unit operates under a noise-reducing enclosure, delivering quiet and vibration-free performance suitable for production environments. The system is supplied as a plug-and-play solution, enabling straightforward integration into existing processing lines. The pump is managed via Atlas Copco’s Elektronikon control system, which provides real-time visibility of operating status, maintenance needs, and potential alarms, supporting predictive maintenance strategies increasingly adopted across the food and beverage sector. With manufacturers under growing pressure to improve sustainability, reduce operational costs, and ensure compliance with strict hygiene regulations, solutions like the DHS 3000 VSD+ reflect a broader industry shift towards cleaner, more energy-efficient processing technologies.

New Zealand dairy giant Fonterra Co-operative Group has completed the sale of its global consumer and associated businesses , collectively known as Mainland Group , to French dairy multinational Lactalis. The move reflects a broader trend across the food and beverage industry, where companies are streamlining portfolios to prioritise higher-margin, scalable segments. For Fonterra, that means doubling down on its ingredients and foodservice businesses, which serve industrial and professional customers worldwide. CEO Miles Hurrell said the company will now concentrate its capital and innovation efforts on these segments, particularly through its established NZMP and Anchor Food Professionals brands. “These businesses generate the strongest returns for farmers’ milk,” Hurrell noted, emphasising a renewed focus on efficiency, product innovation, and global demand for dairy ingredients. Beyond the divestment, the deal establishes Lactalis as a key long-term partner and customer. Under newly agreed supply arrangements, Fonterra will provide raw milk to Lactalis for a minimum of ten years, alongside a global supply agreement for ingredients such as bulk cheese for at least six years. Both agreements include automatic renewal provisions. This dual role, supplier and strategic partner, highlights a growing model in the dairy sector, where collaboration across supply chains is becoming critical to ensuring consistent access to raw materials and managing global demand volatility. Fonterra confirmed it will return NZD 3.2 billion (approximately $1.83 billion) from the sale proceeds to farmer shareholders and unit holders via a NZD 2.00 (approx. $1.14) per share capital return. The portfolio reshaping leaves Fonterra with a more concentrated geographic and operational footprint. While it has exited several consumer-facing markets, it retains its consumer business in Greater China, including ownership of the Anchor brand in that region. The transaction underscores a wider shift in the global dairy industry, where scale, specialisation and capital discipline are increasingly defining competitive advantage. By exiting branded consumer businesses and reinforcing its B2B focus, Fonterra is aligning itself with demand for high-quality dairy ingredients and foodservice solutions, segments that continue to benefit from global population growth and evolving consumption patterns.

Ben’s Original, part of Mars, Incorporated, has unveiled a new range of microwaveable noodle meals aimed at tapping into rising demand for convenient, globally inspired dining options. The new Street Food Noodles line marks the brand’s latest move to strengthen its position in the fast-growing ready meals category. Launched in Canada, the range brings five internationally inspired noodle dishes to market, each designed to deliver bold flavours in just 90 seconds. The move builds on the brand’s broader strategy to shift from a rice-centric offering toward becoming a “centre-of-plate” meal solution provider. The Ben’s Original Street Food Noodles range includes: Chinese Stir Fry Noodles – a savoury, wok-style blend with vegetables Korean Style BBQ Noodles – sweet, smoky flavours with mild heat Spicy Indonesian Noodles – a hotter offering with aromatic spices Thai Stir Fry Noodles – balanced sweet and savoury profile Japanese Teriyaki Noodles – umami-rich with a hint of sweetness Each SKU is packaged in a microwave-ready pouch and positioned as a quick solution for lunches, weeknight dinners and on-the-go consumption. Derin Bello, general manager, Mars Food & Nutrition Canada, said: "With the success of our Ben’s Original™ Street Food ready meals, expanding into noodles was a natural next step, bringing exciting international flavours to Canadians in a format that’s ready in just 90 seconds.” The new noodle range is now available across major grocery retailers in Canada, with additional distribution planned via e-commerce, including Amazon.

The Magnum Ice Cream Company has launched a new single-serve ice cream stick, Volcanix. The 80ml product features a multi-layered format combining a chocolatey biscuit coating, vanilla and chocolate ice cream, a caramel sauce core and chocolate-coated caramel pieces. The launch responds to demand for more textural variety in ice cream, with company-cited research indicating that 32% of UK consumers would try a new packaged ice cream if it offered a unique texture. Emily Godding, senior brand manager at Wall’s, The Magnum Ice Cream Company, said: “Our new Volcanix ice cream stick is a disruptive new innovation to the UK market. We know shoppers are constantly actively seeking new, exciting taste experiences and we believe this bold new ice cream architecture delivers just that." Volcanix will be sold in 24-unit cases, priced at £2.00 per stick, and will be available exclusively through Tesco Express and Booker.

Cargill has expanded its edible oil plant in Port Klang, Malaysia, adding a new speciality fats production line as part of a multi-million-dollar investment aimed at strengthening its global food solutions offering. The expansion increases capacity for speciality fats used in chocolate confectionery, bakery and dairy applications. The upgraded facility supports advanced palm oil processing and will produce cocoa butter equivalents, low trans-fat cocoa butter replacers and fats for frying, baking and fillings. The move comes as demand for chocolate and bakery products continues to grow, particularly in Asia Pacific, which is projected to increase its share of the global chocolate market from 19.6% in 2025 to 22% by 2030. Rising incomes, urbanisation and changing consumer preferences are driving consumption, alongside increasing scrutiny of ingredients and nutritional profiles. Cargill said the new line will help manufacturers maintain product quality and consistency, particularly as takeaway and delivery channels expand and place greater pressure on taste and texture retention. The expansion broadens Cargill’s existing speciality fats portfolio, including products such as Coconera, Olinera NH, Ocolna and CremoFlex, used across chocolate, spreads and bakery fillings. The company is also introducing new solutions, including Bakefry, a frying fat for foodservice operators, and Bakefill, designed for bakery cream and buttercream fillings. Cargill operates two edible oil facilities in Malaysia, supplying customers across Asia Pacific and EMEA. The Port Klang site also houses the company’s lipid R&D centre, which supports product development and testing. Kashan Rashid, VP and managing director for Cargill’s Food Southeast Asia, Australia and New Zealand, said: “The new production line at our Port Klang facility supports customers with reliable access to high-quality, versatile speciality fats". "As food producers navigate evolving cocoa and ingredient markets, our expanded speciality fats portfolio provides an alternative solution with greater flexibility to optimise formulations while maintaining consistent taste and texture. This strengthens our ability to work with chocolate, confectionery, bakery and dairy customers as a trusted supplier and innovation partner."