Australia-based biomanufacturing company Cauldron Ferm has secured $13.25 million in a Series A2 funding round, bringing its total funding to $26 million. The round was led by Main Sequence Ventures, with participation from Horizons Ventures, SOSV and NGS Super. The new funding will support expansion of Cauldron’s operations, including scaling its technology for commercial production and growing its demonstration facilities in Orange, New South Wales. The company has also secured government grants in Australia and the US to support development. Cauldron develops continuous fermentation technology, described as “hyper-fermentation,” aimed at improving efficiency in biomanufacturing processes. The platform keeps bio-engineered microbes in a steady, highly productive state over extended periods, increasing output while reducing production costs. Biomanufacturing uses living cells to convert inputs such as sugars into products including food ingredients, chemicals and nutraceuticals. The company said its approach is designed to make bio-based production more cost-competitive with conventional industrial methods. Cauldron has demonstrated its technology at industrial scale, operating continuous fermentation for synthetic biology strains at 10,000-litre capacity. It is working with partners to apply the system across existing facilities, including retrofitting sites to support continuous production. The investment comes as demand for resilient and scalable supply chains grows. Industry estimates suggest a significant share of industrial inputs could be produced biologically, creating opportunities for alternative manufacturing models. Michele Stansfield, co-founder and CEO of Cauldron, said: “For biomanufacturing to compete in industrial sectors, bioproducts have to deliver on costs, scale and quality. Bioprocess innovation is how we get there.” Ben Squires, chief investment officer at NGS Super, one of the largest pension funds in Australia, added that the firm backed Cauldron due to its focus on improving productivity and economics at industrial scale. Top image: © Cauldron

Pringles has teamed up with Burger King UK to launch a new limited-edition range of burger-inspired crisps, targeting summer sharing occasions and cross-channel shopper engagement. The collaboration introduces two non-HFSS flavours designed to replicate the taste profiles of popular menu items: Pringles x Burger King Chicken Royale Flavour and Pringles x Burger King Bacon Double Cheese XL Flavour. The range aims to bring the experience of Burger King’s core menu into the savoury snacks aisle, with product development focused on recreating recognisable flavour cues. Chicken Royale Flavour features notes of fried chicken, mayo, lettuce and a subtle sweet bun finish, while the Bacon Double Cheese XL Flavour combines flame-grilled beef, bacon, melted cheese and a touch of sweetness. Both SKUs are positioned as sharing formats and will be available in 165g packs. The products will launch in April 2026 and remain in market until the end of September, subject to availability. Distribution spans both convenience and grocery, with £2 price-marked packs (PMPs) targeting convenience via Booker, Bestway, SPAR, Nisa and One Stop and straight packs rolling out across major multiples including Tesco, Sainsbury’s, Asda, Morrisons, Co-op and Iceland.

Brendan Niemira The US Food and Drug Administration (FDA) is revisiting many food chemicals available on the market. As part of this post-market reassessment, the FDA is focusing on those approved through the GRAS (Generally Recognized As Safe) process. Brendan Niemira, chief science and technology officer at the Institute of Food Technologists, dives into the GRAS process, including what the FDA must prioritise during its reassessment to ensure the safety of the food supply, as well as what this reassessment will mean for food companies. In February 2026, the FDA sent a message to food and beverage companies: the GRAS era of food chemicals, at least as they knew it, might be over. The regulatory agency’s latest step in its ongoing post-market assessment of chemicals in the food supply began with a reassessment of butylated hydroxyanisole (BHA), a food preservative which has been on the GRAS list since its inception in 1958. The FDA’s GRAS designation indicates that experts consider a substance added to food to be safe under its intended use. This designation exempts the substance from the usual FDA food additive tolerance requirements. Essentially, GRAS status allows companies to use certain substances in food without pre-market approval from the FDA, but these substances still need to meet the same safety standards as other approved food additives. A brief history of GRAS The GRAS determination process has evolved significantly since the FDA created it in 1958, with two approaches to manage the concept. The FDA notification process involves submitting a comprehensive dossier that details the substance’s identity, composition, intended use, dietary exposure and safety information. Experts at the FDA evaluate the submission and respond with either a ‘No Questions’ approval letter; an indication of insufficient basis for GRAS status; or a cessation of evaluation request. A second option, formalised in 2016 by the FDA through their GRAS Final Rule, allows self-determination of GRAS status. Interested companies gather scientific data, consult experts and document the decision-making process, all of which is reviewed by the FDA. While this process can be quicker, it maintains confidentiality and allows flexibility in tailoring the process to specific needs. It also imposes challenges related to resource constraints and potential legal disputes. For example, this approach can have increased business and litigation implications if it later becomes known that the food component has heightened food safety/human health risks compared to those in the original self-determination scientific risk assessment for human safety. That is how the FDA has arrived at this post-market reassessment, with increased evidence or scientific studies that have shown certain food chemicals previously approved as GRAS are connected with increased human health risks. The long-term future direction of GRAS determinations ultimately will depend on the FDA’s prioritisation of resources, external pressures, and the ability to adapt to new scientific evidence, but in the short-term, the FDA’s direction will focus on a few key areas. Post-market reassessment priorities The FDA has the authority to re-evaluate substances based on new evidence, even after they have been determined to be GRAS. If new scientific data suggests that a substance may not be safe, the FDA can issue scientific memorandums and take regulatory action to address the potential risks. This post-market evaluation process ensures that GRAS determinations remain current and reflective of the latest scientific knowledge. As the FDA implements their 2026 updated process, IFT recommends the following key procedural steps to best serve the public interest. It is essential that both pre- and post-market assessments ensure end-to-end transparency for approval of ingredients and foods. The FDA must continue to ground the review process in science, be transparent in their assessment and analysis, and be clear in their communication to the public. Specifically, the FDA needs to bring forward transparency in its review of information, signal monitoring and horizon scanning efforts that identify and inform the FDA on potential ingredients that need review. The current monitoring process is vague and does not indicate what level of evidence, consumer concern, scientific publications and other activities would necessitate triage and consideration for assessment. IFT also recommended that the FDA develop an advisory committee to help support prioritisation, review frequency and provide consultation on controversial topics. Any advisory committee should be appropriate to the needs, transparent in its makeup, selection and duration and should help support the FDA’s effort in a timely manner. Ultimately, any post-market review must be prioritised based on scientifically validated epidemiological health data that shows which ones might be causing harm. Only incidental weight should be given to ancillary issues, such as how long an additive has been GRAS, the manufacturer's country of origin or how hard the additive is to pronounce. The FDA must also be transparent in its communication with the public, in particular, about how long this process will take. Since January of 2025, numerous federal research laboratories have been shut down, and the workforce of federal scientists, engineers and technicians is down by 14% across the board. A reasonable concern is that a thorough reassessment of a food chemical is going to take much longer than it might have previously. Impact on F&B companies Until the FDA announces which GRAS additives will come under review, food companies are in a holding pattern. Separate regulatory actions on food dyes and colourants have already had an impact. The FDA’s mandate of 2025, recommending food companies replace artificial dyes with natural food colours, coupled with the more recent 2026 announcement of the change in regulatory enforcement of the ‘no artificial colours’ language on labels, has sent many food and beverage companies back into the R&D lab to reformulate their products. As that effort ramps up, potential uncertainty of the GRAS status of dyes and colourants can lead to costly delays and duplication of effort. Clarity, consistency, and coherent focus on sound science are what is needed, and what IFT calls on the FDA to enact.

McCain Foods has confirmed plans to close its Hastings vegetable processing facility in New Zealand. The site will cease operations at the end of the current processing and packing season, which is expected to conclude by 31 January 2027. The decision follows a strategic review of the company’s Hastings operations, with McCain signalling a broader transition in how it supplies its vegetable portfolio across the ANZ region. The company said moving to a different supply model represents “the most responsible path forward” and aligns with its long-term operational strategy. While specific details of the new model were not disclosed, the move indicates a shift away from localised processing at Hastings toward a reconfigured supply chain. Production at the site will continue through the remainder of the season, with McCain emphasising that customer supply and product quality will remain unaffected during the transition. McCain confirmed that roles at the Hastings facility will be impacted as operations wind down. The company has begun consultation with employees and is providing transition support, including career assistance and wellbeing services. The closure represents a notable change for the local workforce, although the company has not disclosed the number of roles affected. Importantly for the wider foodservice and retail sectors, McCain stated that the closure will not affect its core potato product lines or other manufacturing sites in Australia and New Zealand. The company reiterated its ongoing commitment to the ANZ market, highlighting continued investment in supply, quality and service standards across the region.

The UK’s competition watchdog has provisionally cleared key aspects of the proposed merger between Associated British Foods (ABF) and Hovis, while raising specific competition concerns in Northern Ireland, according to its interim findings. The independent inquiry group leading the Competition and Markets Authority (CMA) Phase 2 investigation concluded that the transaction would not substantially lessen competition in Great Britain, largely because ABF’s bakery arm would likely exit the market if the deal does not proceed. ABF, which owns the Kingsmill brand, operates Allied Bakeries (AB) – a major supplier of both branded and private-label bread products. It competes with players including Warburtons and Hovis in a market that the CMA's evidence showed as being in long-term decline. The regulator has observed persistent downward pressure on the sector, driven by shifting consumer preferences away from traditional wrapped bread, alongside rising energy, wheat and distribution costs, and margin compression from private-label demand. The inquiry group found that Allied Bakeries has been loss-making for more than a decade, with ABF funding sustained deficits amid restructuring efforts. Against this backdrop, the CMA has provisionally concluded that Allied Bakeries would likely cease operations in Great Britain without the merger, meaning competition between AB and Hovis would be lost regardless of the deal. While the merger appears acceptable in Great Britain, the CMA identified a different competitive dynamic in Northern Ireland. The inquiry group found that an alternative buyer could have acquired Allied Bakeries’ Northern Ireland operations and continued to compete with Hovis. As a result, the proposed merger raises localised competition concerns in that market. In a statement, a spokesperson for ABF said: “The CMA’s Interim Report is welcome recognition that, against a challenging financial backdrop for the wrapped and sliced bread sector, this transaction will help to deliver a far more effective competitor that will be able to invest in innovation and growth, to the benefit of consumers and the wider UK economy. "We have been clear with the CMA that the transaction is the only route to creating a sustainably profitable business. The CMA has recognised that, if the transaction is not allowed to proceed, Allied Bakeries will be unable to continue operating under current market conditions. We will continue to engage constructively with the CMA, including with regard to our Northern Ireland business, so that we can achieve regulatory clearance as efficiently as possible.” ABF and Hovis are now working with the CMA on potential remedies. ABF has already initiated a sales process for its Northern Ireland bakery business as part of efforts to address regulatory concerns. The CMA has invited both parties to submit formal remedy proposals within 14 days, which will then be subject to public consultation. A final ruling on the transaction is expected by 24 June 2026.

French plant-based cheese producer Jay&Joy has raised €2 million in funding to support its growth in the UK and Europe. The investment will accelerate the international development of its two brands, Jay&Joy and Les Nouveaux Affineurs, as well as support the company’s overall mission to become a leading European platform for dairy-free cheese products. Jay&Joy’s existing investors Demeter, Beyond Impact, Mindstone and Vivegan primarily led the round, with additional participation from new investors including Makesense. Headquartered in Lacroix-Saint-Ouen, Jay&Joy has established a strong presence within France’s organic retail networks – the core of the company’s strategy and values. It is currently expanding internationally following its UK launch in 2025. Les Nouveaux Affineurs, a French brand acquired by Jay&Joy in January last year, was launched in French supermarkets in May 2025. The company said it has planned ‘significant acceleration’ of the brand for 2026. Having secured recent listings with Monoprix, Franprix, Intermarché and Carrefour among others, Les Nouveaux Affineur is already present in over 1,000 stores in France, with Jay&Joy aiming to double this network and hit 2,000 points of sale by the end of the year. To support this expansion, the funds raised will be allocated to three priorities: strengthening the field sales force, supporting brand awareness and accessibility for Jay&Joy and Les Nouveaux Affineurs, and improving and optimising production facilities. The company’s goal is to accommodate an increased volume exceeding 3 million plant-based cheeses produced annually by 2027. Jay&Joy draws inspiration from traditional French cheesemaking methods in its plant-based cheese production, including fermentation and ripening processes. Its formulations are focused on short, minimally processed ingredients lists, with all products free from preservatives, additives and colouring, while prioritising local sourcing. César Augier, CEO of Jay&Joy, said: “Thank you to our shareholders for supporting Jay&Joy. This investment round will allow us to build on our strong sales momentum across Europe and further contribute to the food transition, while staying true to what makes us unique: a genuine cheesemaking culture, minimally processed products, high quality standards and a deep respect for the environment.”

Chobani is expanding its product line-up with the launch of a new Chobani Flip Peanut Butter S’mores yogurt, as the company continues to tap into demand for indulgent, dessert-inspired flavours. The new product combines peanut butter, chocolate and marshmallow flavours with crunchy mix-ins, and is made with natural ingredients. It forms part of Chobani’s broader strategy to extend its Flip range with more indulgent, snackable options. Alongside the launch, Chobani is bringing back its limited-edition S’mores Coffee Creamer, returning to shelves following previous consumer demand. The creamer is made with real cream and positioned around simple ingredients. Chobani-owned La Colombe is also reintroducing its ready-to-drink S’mores Latte, featuring notes of cocoa, graham cracker and toasted marshmallow. The products will be available for a limited time at major retailers from early April.

Lyle’s Golden Syrup is expanding into frozen desserts with the launch of a new ice cream range, as it looks to tap into strong category growth and rising demand for nostalgic flavours. The initial product, Lyle’s Golden Syrup Ice Cream with Gooey Syrup Swirls, will launch exclusively in Iceland stores from 24 March. The 500g tub carries an RRP of £4.75 and is positioned as a premium offering within the take-home ice cream segment. A second SKU, Lyle’s Golden Syrup Ice Cream with Honeycomb Pieces, is scheduled to follow later in 2026, extending the range with added texture and indulgence cues. The range is made using fresh British milk and double cream, combined with ripples of Lyle’s signature syrup. The company is emphasising clean label credentials, with no artificial colours, flavours or preservatives. The launch leverages the brand’s long-standing heritage, dating back to 1881, while aligning with key category drivers, including: Nostalgia-led flavour profiles Premium dairy ingredients Texture-led innovation (swirls and inclusions) Olivia Haley, brand manager at Lyle’s, said: "This launch taps into two big ice cream trends for 2026: British dessert flavours and comforting nostalgia. We know classic flavours dominate consumer preferences in ice cream, especially among our modern family audience. Our Golden Syrup is reminiscent of childhood treats, yet it’s a unique flavour in ice cream today." Lyle’s move into ice cream marks a strategic extension beyond its traditional baking and table syrup formats. The UK ice cream category reached £1.6bn in retail sales in the 12 months to May 2025, offering a sizeable growth opportunity for established brands entering the space.

Lipton Hard Iced Tea is expanding its portfolio with the introduction of Lipton Hard Iced Tea Zero Sugar, a new variant designed to meet growing consumer demand for lower-calorie, no-sugar alcoholic beverages. The new product delivers the brand’s signature iced tea flavour with zero grams of sugar and 95 calories per serving, while maintaining a 5% ABV in line with the existing range. The launch marks a strategic move into the “better-for-you” alcohol segment, which continues to gain traction among health-conscious consumers seeking lighter drinking options. Lisa Texido, brand director, Lipton Hard Iced Tea, said: "Fans already love the crisp, refreshing taste of Lipton Hard Iced Tea, and now we’re bringing them a lighter option that doesn’t compromise on flavour.” Lipton Hard Iced Tea Zero Sugar is made with real brewed tea and natural flavours, paired with a triple-filtered malt base. The result is positioned as a smooth, balanced beverage with a clean finish, consistent with the brand’s core profile. The new line will be available in multiple flavours, including Half & Half, Raspberry, Lemon and Peach, mirroring some of the best-performing variants in the original portfolio. With more than 130 years of tea expertise behind the Lipton name, the company is leveraging its heritage to differentiate within the competitive flavoured malt beverage space. The brand’s established recognition is expected to support trial and adoption as it moves into the zero-sugar segment. Lipton Hard Iced Tea Zero Sugar is currently available at select retailers across the US, with broader national distribution planned in the coming months.

The Coca-Cola Company is set to significantly expand its dairy production footprint in the US, announcing a $650 million investment to scale operations at its Fairlife facility in Coopersville, Michigan. The expansion will add approximately 245,000-square-feet to the existing facility and introduce two new high-speed production lines. The project will also create around 150 new jobs, further strengthening the company’s workforce in the region. The Coopersville facility, which has been operational since 2012, currently employs more than 400 people and is one of Michigan’s largest dairy processing operations. It produces Fairlife’s portfolio of lactose-free milk and protein shakes, categories that have seen sustained consumer demand driven by health and wellness trends. The investment is supported by state-level incentives, including an Alternative State Essential Services Assessment (ASESA) abatement valued at approximately $3.9 million. In parallel, the Michigan Strategic Fund has approved a $17 million grant to upgrade local water infrastructure, a critical component for food and beverage manufacturing operations. The infrastructure improvements will modernise a regional water system serving Coopersville and surrounding townships. The system, currently operating at 80% capacity and more than 50 years old, will be enhanced to support both existing industrial users and future economic development. The expansion is expected to reinforce the state’s position as a key hub for dairy processing and food production, while also benefiting regional supply chains, including local dairy farmers. Construction is expected to begin later this year, with commercial production on the new lines targeted for 2028. In addition to the Michigan expansion, Coca-Cola is preparing to open a new, state-of-the-art Fairlife production facility in Webster, New York, later this year. Top image: © Fairlife

The European Union and Australia have finalised a long-anticipated free trade agreement (FTA), marking a significant shift in food and beverage trade flows. The agreement, worth around €6 billion in trade, was negotiated over several years and announced yesterday (24 March 2026) by president of the European Commission, Ursula von der Leyen, and Australia's prime minister Anthony Albanese. Notably, it will eliminate tariffs on the vast majority of goods traded between the two markets, including key food and beverage categories such as wine, chocolate, biscuits, bread and seafood. Nearly all EU exports to Australia and a large share of Australian agricultural exports to the EU are expected to benefit from reduced or zero duties, improving price competitiveness and market access. For food and beverage manufacturers, the deal represents a major step toward liberalising trade between the two highly developed, but traditionally protected, agricultural markets. The EU alone offers access to a consumer base of nearly 450 million people, making it a key growth target for Australian exporters. In the food and beverage sector, tariff reductions are expected to drive increased exports of European value-added products, including dairy, confectionery and beverages, into Australia. At the same time, Australian producers stand to gain improved access for categories such as wine, seafood, nuts and certain processed foods. However, market access gains for 'sensitive' sectors such as beef, sheep meat and dairy will remain partially constrained by quota systems, reflecting ongoing protection of domestic agriculture in both regions. One of the most significant implications for the food industry lies in the agreement’s provisions on geographical indications (GIs). Australia has agreed to recognise and protect hundreds of EU-origin product names, covering cheeses, wines and spirits. This means Australian producers will be required to phase out the use of certain traditional European names, such as feta or gruyère, unless covered by transition arrangements. The move is expected to have a lasting impact on branding, labelling and marketing strategies across the dairy and speciality foods sectors. For EU producers, however, GI protections reinforce premium positioning and help safeguard product authenticity in export markets. Beyond tariffs, the agreement is designed to streamline trade procedures, reduce technical barriers and improve regulatory cooperation, all of which are critical for multinational food and beverage companies managing complex global supply chains. Industry response Despite support from many sectors, the agreement has drawn criticism from parts of the agricultural industry, particularly in Australia, where some stakeholders argue that export quotas for red meat and dairy do not go far enough. At the same time, European producers have expressed concerns about increased competition from Australian imports, highlighting the delicate balance required in liberalising agricultural trade. EU farming association Copa-Cogeca said the deal "responds to the emergencies of the moment," but that its "medium-term consequences will be unsustainable for many sensitive farming sectors". In a statement, Copa-Cogeca wrote that the significant concessions on highly sensitive agricultural sectors – particularly beef, sheep meat, sugar and rice, have "long drawn strong opposition and concern from the farming community". "Farmers across the EU are facing increases on all input costs, persistent inflationary pressures, prices that don’t keep up, and increasing uncertainty linked to the developments in Iran and all the broader geopolitical context," said Copa-Cogeca. "Further openings of these sensitive sectors to free trade agreements would only worsen existing vulnerabilities and push many EU family farms to the breaking point." Albanese called the deal a "win-win" for trade on both sides, describing it as a "comprehensive, balanced and commercially meaningful agreement that will reduce costs for Australian consumers and open new markets for Australian producers". However, the Meat & Livestock Australia association strongly opposed the deal, calling it the "worst ever free trade agreement for Australian red meat industry to date". “Australia’s red meat sector has been profoundly let down by this outcome,” Andrew MacDonald, chair of the Australia–EU Red Meat Market Access Taskforce, said. "The agreement delivers just 30,600 tonnes carcase weight (cwt) of beef access over the next ten years, when a minimum of 50,000 tonnes (cwt) was required simply to be in line with what the EU has offered our competitors. On sheepmeat and goatmeat, the result is equally disappointing: 25,000 tonnes (cwt) over seven years, despite Australian industry requesting a minimum of 67,000 tonnes cwt." “This stands in stark contrast to New Zealand’s access of 163,769 tonnes - which is an outrageous discrepancy." European dairy association Eucolait welcomed the deal, commenting that the agreement marks "a significant and positive step in the EU’s ongoing efforts to strengthen strategic partnerships and diversify both supply sources and export markets". "Eucolait particularly welcomes the elimination of tariffs on cheese under the agreement, combined with the protection of geographical indications," Eucolait said in a statement. "While Australian tariffs on most other dairy products are already set at zero, it remains crucial to ensure that EU exports are safeguarded against any potential future increases in Most Favoured Nation tariff rates." Wine association Australian Grape & Wine welcomed "key elements" of the deal, including the removal of tariffs on Australian wine exports to EU member states, and the confirmation that Australian producers will retain the right to use the term 'Prosecco' as a grape variety in the Australian market. "That provides certainty for a domestic prosecco market worth in the order of $200 million per year," Lee McLean, Australian Grape & Wine's chief executive, noted. However, he raised concerns over the agreement that producers will no longer be able to export Australian Prosecco following a ten-year phase-out period. "We continue to maintain that Prosecco is a grape variety and that efforts to restrict its use are nothing more than protectionist measures used to distort trade to the advantage of EU producers," he commented. "This is clearly a blow for those Australian producers who currently export Australian Prosecco, who will need to transition to an alternative term for export market."

Valeo Foods UK’s Kettle Chips brand has expanded into the tortilla chip category with the launch of Kettle Tortillas in the UK. The range includes three flavours: Mature Cheddar & Red Onion, Sweet Chilli & Sour Cream and Sea Salt & Black Pepper. Each variant uses a white corn tortilla base combined with additional ingredients such as quinoa, seeds or vegetables, depending on the flavour. Mature Cheddar & Red Onion combines white corn with red quinoa, onion and herbs, finished with a cheddar and onion seasoning. Sweet Chilli & Sour Cream includes red pepper, pumpkin and linseeds, paired with a chilli and sour cream seasoning. Sea Salt & Black Pepper features a base made with black beans, millet, linseeds and sunflower seeds. Michael Inpong, chief marketing officer at Valeo Foods UK, said: “We’re excited to announce the launch of the new Kettle Tortillas, which bring everything consumers love about our iconic hand-cooked potato chips to the tortilla category". "Whether it’s Kettle’s bold crunch or real food ingredients, these are tortillas elevated to a gourmet level – perfect for dipping, sharing or enjoying straight from the bag during those moments that deserve a little something extra.” The products are available in 140g packs and are HFSS compliant. Kettle Tortillas are available in Morrisons and Waitrose, with an RRP of £2.65.