Richard Sanders For more than 150 years, Australia has supplied beef and lamb to the UK, but recent trade developments are reshaping that relationship. With the implementation of the Australia–UK Free Trade Agreement and evolving global supply dynamics, Australian red meat is increasingly viewed not simply as an alternative to domestic supply, but as a strategic complement. Richard Sanders, of Aussie Beef & Lamb, explores how imports support the UK’s carcase balance, help address structural supply gaps and offer foodservice operators greater certainty and consistency in a complex sourcing landscape. A historic partnership entering a new phase Australia and the UK share a long agricultural trading history. For more than 150 years, Australian beef and lamb have been part of the UK’s food supply, supporting retailers, manufacturers and foodservice operators alike. That relationship entered a new phase following the implementation of the Australia–UK Free Trade Agreement (FTA) in May 2023. Nearly three years on, the agreement has significantly improved market access, introducing expanded duty-free quotas and establishing a pathway toward tariff-free trade over time. The practical effect is clear: Australia has moved from being a constrained, quota-limited supplier to a more scalable and reliable partner for UK buyers. For UK food and beverage manufacturers and foodservice operators, the implications are considerable. As global supply chains evolve and domestic production faces ongoing pressures, trade partnerships that support reliability and flexibility are becoming increasingly important. Demand for red meat in the UK remains stable. Beef and veal consumption is expected to reach around 1.1 million tonnes carcase weight equivalent in 2026, while sheep meat consumption is forecast at approximately 275,000 tonnes and expected to remain broadly stable through to 2030. At the same time, the domestic sector faces supply challenges. AHDB reported that in 2024, the UK fell short of self-sufficiency on beef by 20%. In this context, imports are an integral component of the UK’s food system. Imports as part of the UK’s carcase balance The UK has long operated within a global trading system that balances supply and demand across the whole carcase. Approximately 16% of UK beef and veal production is exported from the UK, while around 31% of domestic sheep meat production is exported. This reflects the reality that different markets value different cuts and products, allowing processors to maximise value across the animal. Trade flows, therefore, work in both directions. The UK typically imports roasting and steak cuts, forequarter and hindquarter products, veal and trimmings, while exporting other cuts, carcases and offal depending on market demand. Overall, imports represent a significant part of the UK’s food supply. In total, the country imports 311,666 tonnes of red meat worth £2.2bn, while exporting 198,213 tonnes valued at £1.4 billion. These two-way trade flows deliver several benefits. They expand consumer choice, ensure a stable food supply and allow processors and manufacturers to optimise whole carcase utilisation across different markets. Within this diversified supply mix, Australia currently represents around 6% of total UK beef imports, alongside suppliers such as Ireland, Poland, New Zealand and others. The key point is that imports are not competing with domestic production in a simple equation. Instead, they are part of the mechanism that enables the entire system to function efficiently. Addressing seasonal supply gaps Seasonality is another area where global sourcing plays a vital role. In the UK, lamb consumption peaks in April and May, driven by Easter and spring occasion dining. Retail performance during major seasonal events such as Easter and Christmas can more than double compared with an average two-week period. However, the UK lamb production cycle does not align with this demand. Most British lambs are born in spring and typically reach market weight later in the summer and autumn. This creates a supply mismatch for domestic produce, whereby peak demand in the UK is April - May, but peak domestic supply falls in summer and autumn. Australian lamb can play an important role in bridging that gap. Thanks to the contrasting seasonality of the two countries, Australian lamb is available precisely when the UK supply is limited. This helps retailers and foodservice operators maintain availability, avoid volatile pricing and meet consumer expectations during key trading periods. Rather than replacing domestic product, imported lamb allows a year-round offering. For manufacturers and foodservice businesses planning menus and supply chains months in advance, continuity such as this is critical. Reliability for foodservice and manufacturing Consistency and reliability are central requirements for professional buyers. Foodservice operators, in particular, require products that meet tight specifications and can be supplied at scale within short lead times. Australian beef and lamb are well-suited to this environment because of the country’s highly developed export systems and integrated supply chains. Australia supplies red meat to more than 100 countries globally, operating under a wide range of regulatory and customer specifications. The industry also benefits from strong traceability and integrity systems. Programmes such as the National Livestock Identification System (NLIS) underpin food safety, animal welfare and traceability across the supply chain. This gives UK buyers confidence around product quality, specification consistency and supply security. This reliability is reflected in the recent growth in exports following the FTA. Australian beef and sheep meat shipments to the UK have increased steadily over the past three years from a relatively low base as improved market access allows supply chains to respond to demand. This enables a broader product offering that spans grass-fed beef, grain-fed beef, Wagyu and a wide range of lamb cuts. The end result is more access to new, premium products and more choice for consumers and food service professionals alike. From if to where on the menu Perhaps the most significant change underway in the UK market is a shift in mindset. Historically, the question for many buyers was whether the Australian product would be used, but increasingly, the conversation has moved beyond that point. Instead, the focus is on where Australian beef and lamb fit best within menus and product portfolios. For some operators, that may be premium steak programmes built around high-quality grain-fed beef and Wagyu, given Australia’s standing as one of the leading producers and exporters of full and cross-bred Wagyu. For others, it may involve secondary cuts that offer strong yield and versatility in a challenging trading environment. Lamb, meanwhile, provides a reliable option during seasonal supply gaps and helps maintain continuity. In an environment where food businesses must balance cost pressures with consumer expectations for quality and consistency, flexibility in sourcing is a strategic advantage. Supporting the industry on the ground While trade agreements and supply chains shape the framework of the market, practical engagement with chefs, buyers and manufacturers remains equally important. The goal is straightforward: to help food professionals unlock the full value of Australian red meat while building stronger, more profitable businesses. As the market evolves and global supply dynamics continue to shift, collaboration will become increasingly important. For foodservice operators and manufacturers navigating today’s complex sourcing landscape, Australian beef and lamb are part of a broader strategy to deliver consistency, flexibility and quality to the end consumer. Increasingly, the conversation is shifting to where they create the most value, rather than whether they belong on the menu.

At Vitafoods Europe 2026, Thai Union Ingredients showcased a shift in how the industry thinks about circularity. Upcycling is no longer a sustainability slogan, it’s being judged by whether the ingredient can deliver consistent quality, transparency, and performance at scale. In this interview, Leena Uabumrungjit explains how Thai Union Ingredients converts tuna co-products into high-value nutrition through an integrated, controlled chain. The approach is built on end-to-end oversight, from raw material selection and crude oil production through refining and finished ingredients, including a dedicated marine oil refinery in Germany. The goal is simple: make traceability real (and audit-ready) while improving consistency for brands that need dependable supply and specification control. Circularity only works if it is disciplined. For Thai Union Ingredients, that means applying tight specifications and process control to transform co-products into refined oils and new ingredient platforms such as marine collagen peptides and calcium. Because roughly half of a tuna can be co-product, the utilisation opportunity is significant and it’s only valuable if the output meets demanding safety and quality expectations. The business is also moving traceability from paperwork to a data-driven operating system. Thai Union is rolling out end-to-end digital traceability with Wholechain across global operations over a 24-month rollout, supporting more reliable verification across the chain. Critically, the story is backed by measurable outcomes. Thai Union Ingredients’ collagen scale-up includes a 2.6x increase in collagen yield and a 0% raw-material rejection rate for incoming skin through tighter supplier handling standards and inspection protocols. The bottom line: brands and consumers are asking for more functionality and more transparency at the same time. Thai Union Ingredients’ “source to ingredient” model is designed to deliver both – at industrial scale.

The 26th annual UK Soft Drinks Conference was hosted by FoodBev Events on 12 May 2026, taking place at the historic Church House Westminster in London. From circular economy efforts to premium functional beverage opportunities, topics explored throughout the day provided food for thought as industry leaders gathered to discuss the commercial opportunities shaping future growth in the category. Read on for an overview of the highlights. This year, the event’s theme, ‘Beyond Thirst,’ guided discussions from leading voices within the UK’s soft drinks industry as attendees – from retail buyers to ingredient houses, brand founders and more – considered how evolving consumer priorities are redefining brand development and product innovation. Guests arrived at the grade II listed Church House – situated in the idyllic Dean’s Yard, with beautiful views of Westminster Abbey and Big Ben – ready for a day of insightful conference sessions and valuable networking opportunities. Market view The programme began with a review of 2025, and an overview of the key issues facing the industry in 2026, delivered by British Soft Drinks Association president and Radnor Hills CEO, William Watkins. “Soft drinks are an important part of the retail offer, hospitality, the on-trade and the convenience sector, where as many as one in five of all purchases made is a soft drink,” Watkins said, highlighting the opportunities offered by the category – one he describes as “exciting, exhilarating and dynamic,” contributing £5.6 billion to the UK economy each year. Watkins praised the industry’s efforts to reformulate to address health concerns, with the average sugar content of soft drinks falling almost 50% since 2018, and seven in ten soft drinks now sold in the UK being low-sugar or sugar-free. Additionally, he cited flavour innovation, functional benefits and strong promotional activity as key drivers of 2025’s growth in categories such as carbonates, energy drinks, juices and flavoured water. However, he pointed to significant industry challenges ahead, including the implementation of the Deposit Return Scheme (DRS), Extended Producer Responsibility (EPR) and the government’s new Nutrient Profile Model – if applied to mandatory policy reporting, categories such as juice would be considered ‘less healthy’ and penalised, Watkins emphasised. Richard Lee, business unit director for drinks at Worldpanel by Numerator, then stepped up to the podium to discuss economic, retail and consumer developments and opportunities. He drew attention to how geopolitical and economic factors have impacted consumer buying behaviours, with a rising portion of households struggling financially due to rising cost of living. “Macroeconomic uncertainty absolutely drives short-term behavioural change, but the job for all of us…is to focus on where our long-term success can be derived from – at Worldpanel we know that long-term success really comes from addressing consumer need,” he stated. Five key consumer needs – health, taste, energy, hydration and the ‘anytime treat’ – are shaping the industry, Lee explained, with health and functionality offering a huge value opportunity – consumers are prepared to pay almost five times the average price for brands in this space against the wider soft drinks category average. However, taste remains the key driver of purchases across soft drinks and alcohol alternatives. He prompted brands to consider who their competition is within their targeted consumer need state, how they will defend their space, and what their core focus is today to drive future growth. This was followed by panel discussions on market growth and industry leadership priorities, joined by experts from Tesco, British Soft Drinks Association, Innocent Drinks, Nestlé Waters and Premium Beverages, and PepsiCo. Lauren Tredgett, category buying manager for soft drinks and chilled juice at Tesco, described the opportunity for brands to help address the hydration gap, with 80% of the nation not drinking enough water. Meanwhile, category headwinds were acknowledged, with Innocent Drinks’ head of UK and Ireland, Nicki Garland, citing extreme weather and citrus greening as a key challenge for the fruit juice category, as well as the previously mentioned legislation updates. PepsiCo’s Alastair Gore, commercial director of GB&I beverages for PepsiCo, said that the growth of ‘healthier’ options is not detracting from core, taste-led propositions, but rather adding to the overall category’s success, working synbiotically alongside a “healthy base of core brands” in taste and indulgence. Sustainability Key topics explored during the event’s Sustainability Summit centred around the scale of effort required to shift the industry toward a circular economy – one of the sector’s current most pressing challenges. Simon James, director of circular economy directorate in the UK government Department for Environment, Food & Rural Affairs (DEFRA), said that the Collection and Packaging Reforms alone are expected to stimulate £10 billion of new investment and create 25,000 jobs, showing the economic opportunity of a circular economy shift. He noted the huge success of second-hand marketplace app Vinted for other industries like fashion, drawing on this to highlight the potential success that circular economy principles can bring for the F&B sector. Implementation of a successful DRS was a key topic, with Exchange for Change’s CEO, Russell Davies, drawing on comparison with other countries’ successes in reducing litter and improving recycling rates following the roll-out of their schemes. The UK’s will be the largest single scheme in operation globally, handling 25 billion cans and single-use plastic bottles, he emphasised. During a session on balancing all interests in EPR, Jeremy Blake, CEO of EPR scheme administrator Pack UK, highlighted the potential impact of reduction – specifically, he noted that if the 20% of non-recyclable packaging entering local authorities waste management were removed from the market, this could boost the UK’s current packaging recycling rate from 64% to more than 80%. Samantha Walker, DRS lead for Coca-Cola Europacific Partners Great Britain, and James Bull, head of packaging and food waste strategies for Tesco, emphasised the scale of the challenges for the industry during a panel session, with Bull acknowledging that transitioning toward re-use is a necessary but complex effort. In an open poll, the audience were invited to vote on the most pressing sustainability policy action. Leading as the top priority was the delivery of a UK-wide DRS on time, followed by EPR fairness and cost, recycling value/investment, net zero strategy, and consistent collection. DEFRA’s James stressed that the industry should “keep talking about the holistic picture,” with each of these sustainability action priorities aligning to work together, rather than being viewed as siloed issues. Meanwhile, Veolia head of policy and stakeholder engagement Gavin Anderson, who stepped up to speak about the waste management company’s investment in closed loop recycling, shared his thoughts about the importance of fostering collaboration in the sector as stakeholders work to adapt to new policies. Functionality Among the biggest talking points of the day, functionality claimed its place as one of the top trends shaping today’s modern soft drinks – this was reflected in the shortlisted entrants and winners of FoodBev Awards’ UK Soft Drinks Awards for 2026, many of whom embraced product positioning centred around wellbeing and aligning with the latest health trends. Recent NielsenIQ (NIQ) data highlights a boom in functional drink offerings, with categories such as coconut water, kefir and kombucha firmly established and delivering double-digit growth – meanwhile, functional health shots are now worth £100 million in value sales, delivering a 47% compound annual growth rate over the past three years. A session on investment into functional drinks brands, delivered by JamJar Investments’ principal Sophie Luck, offered valuable insights into what successful companies are doing right. The company is on the lookout for innovative formats in the health and wellbeing space, with Luck pointing out that brands who are particularly aligned with (or not impacted negatively by) the rise of GLP-1 medications for weight management are of particular interest currently – such as protein and fibre drinks. She shared what brands should be able to offer to secure backing – such as a clear point of view and visual identity; a product that would generate buzz and attract repeat purchase; and a credible, capital-efficient route to a meaningful exit. Olivia Ferdi, co-founder and CEO of functional beverage brand Trip, stepped up to discuss how the brand – which offers a portfolio spanning CBD and lion’s mane beverages to sleep-focused powdered offerings – is aiming to help consumers ‘find calm amid the everyday chaos’. She spoke about the importance of being able to address different use cases – for example, ‘daily calm’ for everyday routines, ‘social calm’ for social events, and ‘evening unwind calm’ for moments of rest. Elsewhere, Huib van Bockel, founder and CEO of clean energy drink brand Tenzing, discussed the rise of ‘good energy’ – energy drinks positioning themselves as better-for-you, natural alternatives in a market traditionally dominated by offerings that are high in sugar and synthetic additives. NIQ data shows that Tenzing is currently the UK’s third leading energy drink brand in value ROS, behind category giants Red Bull and Monster. Van Bockel pointed to data showing that 61% of those who don’t consume energy drinks cite ‘unnatural ingredients’ as their primary reason for avoidance, while 40% of women aged 18-44 find traditional energy drink flavours ‘too artificial’ or ‘cloying’. During a panel session, he spoke about consumer confusion surrounding functional ingredients, pointing to overcomplication within the category and the importance of clarity in messaging. An audience poll saw hydration come out on top as the biggest UK soft drinks value growth opportunity over the next three years. Daniel Cray, co-founder and CEO of effervescent hydration tablet brand Phizz, addressed the impact of dehydration on wellbeing during a session where he spoke about the opportunity of electrolyte beverages in meeting well-understood, everyday consumer needs. He highlighted that currently on Amazon, more people are searching for electrolytes than for protein, despite the current protein boom. The company is entering the chilled RTD beverage space this summer, its first foray out of the effervescent tablet format. Gut health closely followed hydration in the poll, with several major players stepping up to speak about the benefits and value opportunity brought by gut-friendly beverages. Freya Twigden, founder of kombucha and water kefir brand Fix8, described how water kefir can provide a lighter approach to gut health beverages than typical, dairy-based probiotic drinks. She spoke about expanding usage occasions in breakfast and beyond as pure juice declines in the market due to sugar levels, adding that GLP-1 users and Gen Z consumers are creating new market opportunities for gut health brands. Also tapping into the gut health opportunity, decaf functional coffee brand Nolo’s co-founder Binky Felstead, and chief marketing officer Martin Franklin, took to the stage to explain how the brand saw a gap in the market for high-quality, decaffeinated coffee options that do not compromise on taste, while providing extra value through added functionality. The brand’s cold brew range contains 6.5g of added fibre, with Franklin describing it as the UK market’s “first prebiotic coffee”. Positioning for success Tim Warrilow, co-founder and CEO of Fever-Tree, addressed the opportunity for premium mixers to expand beyond their current market positioning and attract consumers as a soft drink in their own right – 880 million fewer alcoholic drinks were consumed in the UK last year, and 50% of consumers are actively moderating their alcohol consumption, underscoring a shift in consumer drinking behaviours and more interest in ‘low and no’ options. “In our own sales there’s an increasing blurring of lines between people drinking our products mixed or soft – over a third of people are drinking our products soft, and that’s the fastest growing part of the business,” he enthused. He said that Fever-Tree sees evening socialising as the biggest occasion opportunity for premium soft drinks, noting that the adult occasion is still somewhat underserved, with consumers seeking something that is “crafted, with fantastic ingredients, developed for adults and not for children”. CapriSun managing director, Matt Done, also addressed expanding to address additional consumer groups and occasions. “Consistency builds brands, but change keeps them relevant,” he stated, describing how CapriSun – a brand that built itself around children’s consumption occasions such as lunch boxes and kids’ parties – is moving with market trends to target new territories. In particular, the brand is focusing on the opportunity offered by ‘hydration plus’ – though not yet rolled out in the UK, CapriSun has launched electrolyte-boosted hydration beverages in the US and across several European countries. Water as a soft drink was another focus area as Alex Wright, co-founder and CEO of Dash, explained how the brand aims to “challenge the soft drinks status quo” and address the hydration opportunity while providing additional value in eco-friendliness (the brand uses surplus ‘wonky’ fruit and vegetables to reduce food waste), flavour innovation and health (as a sugar-free, natural brand). Health and wellness associations are also driving the rise of matcha – the Japanese green tea powder is currently booming in the UK as Western consumers increasingly associate the trending drink with wellbeing and aesthetics. Shani Higgs, head of sales for matcha brand PerfectTed, explained how the appeal of iced matcha drinks – which make up 90% of the matcha drinks sold nationwide – is extending beyond the core consumer profile for matcha consumption in the UK (Gen Z women, described by Higgs as ‘matcha girlies’) and attracting new groups across age groups and genders. “When the industry starts noticing that you’re converting the customer who swore they would never drink that kind of drink, that’s when you know you’ve crossed into the mainstream,” she said, highlighting the company’s own data – it shows that while PerfectTed’s core customer is 16-34-year-olds, the 35-44 age group is the fastest-growing and presents what the brand sees as the biggest opportunity. Additionally, Kit Newell, co-founder of honey-based beverage brand Hive Mind, explored how the brand is also tapping into health trends with the creation of its Honeyade product line. Founded by Kit and his brother Matt, two beekeepers based in Monmouthshire, Wales, Hive Mind began as a traditional meadery and has since broadened beyond alcohol to offer a line of soft drinks sweetened naturally with honey, rather than artificial sweeteners or refined sugars. “Walk through any supermarket and you’ll find hundreds of soft drinks claiming to be natural, but hardly any are sweetened with anything recognisable,” Newell pointed out. “Consumers are trapped in a choice between sugar and artificial sweeteners…honey is the world’s only naturally occurring sugar that needs no additional processing.” Closing with celebration The day culminated in the announcement of the UK Soft Drinks Awards 2026 winners in a special ceremony, showcasing the high quality of submissions received this year across categories such as flavourful carbonates, gut-friendly drinks with live cultures, premium alcohol alternatives and more. You can read the full list of winners here. From thought-provoking discussions to meaningful networking sessions, the UK Soft Drinks Conference 2026 offered a vital opportunity for major players across the industry to come together and celebrate the resilience and adaptability of this dynamic category. We look forward to returning to London for the 27th annual event next spring – see you there!

Bridge2Food Europe 2026 will open with a dedicated technical course that offers food industry professionals a rare opportunity to gain advanced technical knowledge and practical insight into the future of food innovation. Hosted at the Novonesis Innovation Campus and co-created with Imperial College London’s Bezos Centre for Sustainable Protein, the course brings together leading scientific expertise with real world application. Experts from North Carolina State University, DTU Biosustain, the University of Reading, UCL Biochemical Engineering and Tufts University will share their knowledge on the technologies shaping next generation food. The programme focuses on key innovation areas including fermentation, plant-based development and cell-cultivated production. Attendees will gain a clear understanding of how these technologies can be applied to create products that meet evolving consumer expectations for taste, functionality and performance. Designed for professionals across research and development, innovation and product strategy, the course is built to bridge the gap between scientific discovery and commercial success. The sessions are structured to ensure that participants leave with practical knowledge that can be applied immediately within their organisations. In the afternoon, the course shifts into interactive workshops led by industry leaders including Novonesis, Biospringer by Lesaffre, ADM, Endeco, CJ Bio, Tetra Pak, Roquette and Flottweg. These sessions allow attendees to explore real product development and processing challenges, engage directly with experts and exchange ideas with peers. The day concludes with a welcome reception, bringing together the full event community in an informal setting. This is an opportunity to build connections, start conversations and prepare for the summit that follows. With limited capacity and strong demand expected, this technical course provides a valuable starting point for those looking to stay ahead in a rapidly evolving industry. Register now to secure your place and be part of the conversations shaping the future of food.

Vitafoods Europe took place in sunny Barcelona this month (5-7 May 2026) for a vibrant showcase of the latest innovations in nutraceuticals and functional food ingredients. This year, we observed three key trends dominating the show, with these themes demonstrating a huge influence on product development in 2026. For its second year in Barcelona following the move from its previous home in Geneva, Vitafoods Europe returned to the monumental Fira Gran Via convention centre earlier this month. A record-breaking 26,767 attendees joined from over 135 countries globally, with more than 1,550 exhibitors taking to the halls to showcase their latest innovations in nutraceutical and functional product development. From gut health to mood support, many themes from previous years remained prominent at the 2026 event – however, what was most notable was the significant growth of solutions tailored to support GLP-1 medication use. Though this was already gaining traction in 2025, this year’s event highlighted a major shift within the food and supplements industry, as the numbers of consumers using these medications (around 12% in the US, as of early 2026) continues to surge. As a result, functional ingredients to support current GLP-1 medication users – as well as ex-users, and those who are seeking to manage their weight in alternate ways – were a focal point for many companies FoodBev spoke to. Women’s health was also a returning favourite focus, continuing to dominate conversations across the show floor as awareness grows of the complex challenges women face across key life stages. Abundant throughout the show were ingredient solutions tailored to support the demands on the body and mind brought by pre-menstrual syndrome (PMS), pregnancy and menopause – an encouraging display of dedication to what has been an underserved area of wellbeing in the past, with Givaudan’s marketing manager Elena Sava noting the shift of the outdated ‘taboo’ on discussing women’s health issues, from menstruation, fertility and pregnancy to urinary tract health. Elsewhere, longevity was one of the buzzwords for 2026 as companies continued to explore how virtually every facet of health feeds into the concept of ‘healthy ageing’ and living well, not just living longer. What was once a conversation about ‘anti-ageing,’ dominated by demand for supplements promising glowing, youthful skin, has transitioned into a broader appreciation of holistic wellbeing across the lifespan as consumers seek support in areas such as immunity, joint and cardiovascular health to ensure happy, active lifestyles for longer. Read on to discover the innovations that captured our attention this year… GLP-1 and weight management Research has already illustrated the impact of the sharply rising uptake of GLP-1 receptor agonist drugs – such as Ozempic, Wegovy and Mounjaro – on consumer eating and grocery shopping behaviours. Consumers taking these medications are eating smaller portions due to their appetite-supressing effects, leading to a rise in convenient and smaller-sized snack formats; meanwhile, impact on users’ taste and food cravings means many are seeking out more nutritious ‘better-for-you’ food options over high-fat, salty and sugar-laden snacks. Additionally, one of the biggest challenges for those taking the medications is the loss of muscle associated with calorie restriction and fast weight loss, further fuelling the ‘protein boom’ seen across the F&B industry over the past few years. Carbery's head of marketing for nutrition, Fiona Rawlinson, emphasised the importance of nutrient-dense formulations and high-quality dairy proteins as GLP-1 use rises and consumer priorities continue to shift. The company showcased several high-protein beverage concepts at Vitafoods to demonstrate the versatility of its dairy protein ingredients, including hot protein coffee and an iced matcha latte. Elsewhere in dairy, Arla Foods Ingredients showcased two high-protein, low-fat shots positioned as GLP-1 companions: a fermented yogurt shot containing 15% protein, and a clear shot containing Arla Foods Ingredients’ Lacprodan beta-lactoglobulin solution and 20% protein in a honeydew melon flavour. Positioned as on-the-go, convenient formats, the shots – which also contained probiotics from Novonesis’ portfolio, developed in collaboration – reflect growing demand for maximum nutrition packed into smaller and more easily digestible formats for GLP-1 users in contrast to large, more dense protein shakes. This was also highlighted in the company’s Easy Bite protein bar format, which contained 6g of whey protein per smaller 18g bar size, as well as its new Air Bar concept featuring an aerated filling designed to be lighter and fluffier in texture than traditional, more dense protein bars. Sarah Meyer, head of sales development for Performance Nutrition, explained that the lighter texture unlocks additional opportunities in flavour development compared to traditional bar textures, which can often feel heavy and indulgent – samples of the Air Bars were offered in ‘banoffee,’ ‘spicy cola’ and ‘cherry berry flavours,’ bringing unique taste and mouthfeel to the crowded bar category. Cargill also highlighted GLP-1 companion concepts, including its VitalFuel cocoa drink. Based on Cargill’s Radipure pea protein alongside soluble fibre, the drink is designed to pack a nutrient-dense hit into a portion-reduced format, and contains a blend of vitamins and minerals targeting GLP-1 users’ muscle support needs specifically. It is lightly sweetened with EverSweet, the company’s metabolically neutral fermented stevia solution, while using a rich chocolatey base made from its Gerkens Sweety cocoa powder. Elsewhere, its VitalBite concept for GLP-1 users was highlighted to provide a bite-sized, high-protein and high-fibre snacking format, also based on Radipure pea protein and containing healthy fats from almond butter, peanut butter and sunflower seeds. The 7.5g bites are enriched with phosphatidylcholine (PC) lecithin, providing 60mg of choline per 50g serving to support liver function and lipid metabolism – choline is among the micronutrients often reported to be deficient after taking GLP-1 therapies for 6-12 months, the company noted. Alongside combatting muscle loss, reducing fatigue as a side effect of GLP-1 medications was a focus for HTBA, which was highlighting its newly launched dual-effect Leanara solution. Based on naturally derived, clean-label bioflavonoid innovation with advanced vitamin B12 technology, the clinically-backed ingredient helps to protect against muscle mass loss while enhancing metabolic energy to reduce fatigue associated with caloric restriction. The solution is suitable and approved for use across various supplement formats such as powder and emulsion sticks and functional shots, as well as bars and snacks in the US. Gastrointestinal side effects are another common challenge for those on GLP-1s, making solutions for gut health support an attractive proposition for this consumer group. At Kerry’s booth, a unique strip concept was displayed to target this very need – resembling an ultra-thin edible piece of paper, the mint-flavoured strip is designed to simply be placed on the tongue where it quickly dissolves, a convenient format well-suited to those seeking something light and easy to integrate into their daily routine. The strip contains Plenibiotic, Kerry’s rice-based postbiotic ingredient to support digestive health. It is a heat-inanimated postbiotic derived from Lacticaseibacillus paracasei 327, and demonstrated significant benefits for digestive regularity and quality of life in a four-week study of GLP-1 users. The strip’s peppermint flavour was also tailored with digestive support in mind, with many of those on the medications reporting nausea as a side effect. Ingredients that could provide alternative or complementary weight management solutions to GLP-1 therapies were also widely showcased. BGG was highlighting its ApplePhenon solution for weight management and metabolic health, in a powder format suitable for mixing into beverages and showcased in two trendy flavours – watermelon dragonfruit, and turmeric lemon ginger. The powder sachets contain 600mg of ApplePhenon, the recommended daily dosage of the ingredient, which is based on apple polyphenols produced from unripe green apples using the company’s proprietary gentle extraction process. In studies, ApplePhenon has been shown to play an effective role in weight, glucose management, cardiovascular support and athletic performance. Pre-clinical studies demonstrated that it can potentially decrease the transcription of genes involved in fatty acid synthesis, similarly to a calorie-restricted diet. Clinically, the ingredient was found to play a role in decreasing visceral fat within an 8-12-week timeframe in a randomised, double-blind and placebo-controlled study on 94 subjects with BMI from 25-30. BGG’s Tamara Higgins, managing director for Americas and head of western regional sales, explained that although the solution is seen as separate to GLP-1s, it could be beneficial for those aiming to maintain weight loss after discontinuing the medications. This is an issue that continued to come up in conversations about GLP-1s throughout the event, with many ex-users experiencing the return of ‘food noise’ and intense cravings that were previously dampened by the drugs’ appetite-suppressing effects. A recent University of Cambridge study found that patients underwent rapid initial weight regain when stopping taking the medication, with individuals regaining 60% of their original weight loss on average by 52 weeks. Rousselot’s Nextida GC peptide composition, based on collagen and gelatine, was also showcased as a solution to naturally stimulate GLP-1 release and support glucose control. The ingredient is designed to be consumed 30 minutes before a meal to support post-meal glucose levels and was shown in studies to slow down gastric emptying by 37 minutes compared to a placebo group, helping people to feel fuller and satiated for longer and reduce post-meal snacking. Rousselot’s global marketing manager, Florencia Moreno Torres, explained that this solution could be used by those who wish to manage weight without the use of medications, or who are discontinuing or avoiding the medications due to their unwanted side effects, and seek a more natural alternative. ADM showcased a solution that could support those coming off the medications too – its ‘Sip of Wellness’ drink concept, a functional shot for easy, on-the-go consumption, containing ADM’s Fibersol prebiotic fibre as well as its BPL-1 postbiotic. ADM’s global VP of marketing, June Lin, explained that it can help to address metabolic health, weight management and satiety as a ‘companion product’ for those transitioning off GLP-1s. Women’s health A range of women’s health needs were under the spotlight at the event, with menopause and menstrual cycle support solutions significantly gaining traction. Nexira was highlighting BloomEase among its portfolio of solutions, a targeted solution designed to support women across the entire menstrual cycle. Made from the botanical yarrow (Achillea millefolium) and combined with marine magnesium, the dual-approach ingredient has been shown in clinical studies to reduce pain and discomfort both before and during menstruation, as well as improving emotional wellbeing, energy levels and sleep quality. Elsewhere, for menopause support, Symrise was showcasing its Chondractiv Move solution – a four-in-one, collagen-based ingredient targeting active, perimenopausal and menopausal women aged 40 and above. The ingredient is designed to support joint health, mobility and recovery, helping women across these life stages to continue feeling strong and maintain an active lifestyle. The company also highlighted a brand-new ingredient launch at the event – Hibicyan, a hibiscus extract that has been found to support blood flow and vascular health. The solution could be used across functional food, beverage and supplement applications, with potential to target the beauty-from-within, women’s health and healthy ageing markets due to its skin health benefits. It was sampled in a hibiscus-flavoured beverage format, combined with Symrise’s Acerowell acerola-based ingredient for supporting metabolic health and skin appearance. Meanwhile, Kerry showcased a menopause support powdered beverage solution, made with its Sensoril ashwagandha ingredient, which was shown in studies to help support women’s quality of life and reduce menopause symptoms. The powder was cranberry and green tea-flavoured, and included 250mg of Sensoril, with the use of Kerry’s taste modulation technologies leveraged to mask the bitter taste associated with ashwagandha. Also offering a powdered beverage format was Givaudan, highlighting Lifenol – a natural, plant-based ingredient delivering phytoestrogen and prenylnaringenin (8-PN) in an 85ml dosage format. In studies, this dose has been shown to alleviate common menopausal symptoms such as hot flushes and sleep disturbance. It was showcased in a 10g sachet to be diluted in water, flavoured with blackcurrant and coloured with the company’s Vegebrite Black Carrot solution from its Sense Colour portfolio. The ingredient has approved health claims in Canada and South Korea, and has also been shown to support total bone mineral density. Additionally, the company was highlighting its Pacran solution, a natural blend of whole cranberry ingredients, optimised to support urinary tract health. It has been demonstrated in clinical studies to offer activity against E.coli adhesion in the urinary tract, aiming to help prevent a common health issue for women – 60% of women will experience a urinary tract infection (UTI) at some point in their lives, with around 20-40% suffering from recurrent UTIs. Urinary tract support was also one of the focuses for TopGum, which chose to centre women’s health innovation at its booth this year. The gummy manufacturer offered samples of a range of gelatine-free and fibre-based gummies, each designed to support different women’s health areas. These included a cranberry, cherry and raspberry fibre-based gummy to support urinary tract health, a lemon and ginger-flavoured gummy designed to reduce nausea, and a grape-flavoured gummy containing 5mg of iron and 13mg of vitamin C to aid absorption – iron deficiency is a common condition in women, often experienced due to blood loss from menstruation as well as in pregnancy. The company also highlighted fibre-based prenatal support and PMS support gummies, showcasing their breadth of innovation across women’s various life stages and support needs. One gummy showcased was a collaboration with Ixoreal Biomed, incorporating the company’s SRI-81 Shatavari herbal ingredient. Shatavari has been shown in clinical studies to broadly support women’s hormonal balance, reducing symptoms of PMS and perimenopause/menopause. Lubrizol also demonstrated a focus on women’s health across life stages, with its women’s health growth platform showing how its solutions can address health needs such as energy, pregnancy and menopause support, and skin glow. Its ‘carousel of personas’ showed five key female target personas, from busy young professionals in need of energy-supporting gummies, to menopausal women seeking supplements to support active and healthy ageing. The number one focus for Lubrizol was its new pectin-based gummy application concept for its Curcushine microencapsulated curcumin extract, turmeric’s key bioactive polyphenol compound. Curcumin’s antioxidant and anti-inflammatory properties are associated with multiple wellness benefits including skin health and appearance, with Lubrizol noting its potential in beauty-from-within, women’s health and healthy ageing formulations. While curcumin traditionally has poor water solubility, Lubrizol’s microencapsulation technology enables the ingredient’s integration into a wide range of applications including gummies (successfully tested in both pectin and gelatine formats), beverages and snacks. A recent clinical study showed Curcushine’s potential as a nutricosmetic, with a daily intake of the solution for six weeks demonstrating significantly reduced wrinkles, skin redness and brown spots compared to a placebo. The Curcushine group also showed improved skin luminosity and homogeneity with less oxidative stress. Longevity Longevity and healthy ageing continued to inspire innovation across the show floor, with the concept of extending your healthspan – the period of life spent in good health – influencing new concepts for all age groups proactively seeking fit and healthy lives for longer. With more emphasis on holistic wellbeing, preventing skin ageing effects was just one part of the conversation, though still inspired many of the concepts showcased. Collagen remained a popular formulation staple across various formats including gummies, powders and drinks. Bioiberica highlighted a collagen-enriched milk drink, developed in partnership with dairy group Lactalis, responding to consumer demand for new functional food and beverage formats alongside more traditional nutraceutical applications. The company noted the rising demand for collagen-enriched foods to support joint health and mobility, with FMCG Gurus research showing that consumers would be most interested in seeing mobility claims on dairy-based yogurt and milk products. The drink contained Bioiberica’s Collavant N2, a native type II collagen solution derived from chicken sternum. The ingredient can be used at a low dose (40mg per day) and specifically targets joint health. Bioiberica also showcased its hyaluronic acid (HA) matrix ingredients Dermial and Mobilee – with the former targeting skin health and beauty, and the latter targeting mobility. The solutions are made up of more than 60% HA, along with polysaccharides and collagen. Both are scientifically backed, with Dermial shown in studies to increase skin glow and boost hydration at only 60mg per day. Meanwhile, Mobilee supports muscles and joints at a dose of 80mg per day. Prinova was also highlighting collagen and HA, showcasing an ‘Everyday Radiance’ beverage concept designed to support skin, hair and nails. Offered in a maracuya and pineapple-flavoured blend, the beverage contained marine collagen peptides and HA alongside vitamins and minerals such as biotin, zinc and vitamin C and E. Michael Robbins, technical sales manager at Prinova, acknowledged the increasing portion of beverages with added functionalities and health claims now found in the soft drinks market. This is clear in the UK, where FoodBev is headquartered – of our recent UK Soft Drinks Awards winners for 2026, an overwhelming majority of winning and shortlisted entrants were functional beverages, such as drinks for energy, gut health or sports performance. Additionally, recent NielsenIQ data has shown that the UK’s functional health shot market is now worth £100 million in value sales – one of the fastest-growing segments in beverages, delivering a 47% compound annual growth rate over the past three years. Prinova decided to highlight a range of beverage concepts at the event in response to this trend, with its female-targeted ‘Everyday Radiance’ concept targeting longevity and beauty-from-within trends. Meanwhile, at Sirio’s booth, longevity was the primary focus across a range of applications. The company showcased its new longevity platform, Aeion, which was developed in collaboration with the Sirio Institute on Ageing. Different dosage formats were on display, designed to help consumers develop lasting wellbeing habits – including younger consumers, who are increasingly taking proactive, forward-thinking measures to extend their healthspan earlier on in life. Its brand-new Snowmelt format was highlighted in a unique experience where attendees were invited to step into an immersive room complete with 360° imagery and a subtle fruity aroma. The Snowmelt sachet – an ‘instant melt’ powder delivering Sirio’s NAD+ Energy solution – was offered in a mango and grapefruit flavour. The powder is incredibly fine and smooth, melting immediately on the tongue and designed with convenient, enjoyable use in mind. Other formats highlighted were a fast-melt tablet containing BPL-1 postbiotic, to support metabolic and cardiovascular health, alongside Sirio’s recently launched LifeChew solution – a plant-based, chewable ‘jelly tablet’ format proven to improve bioavailability. The tablet format is suitable for ingredients like omega-3 oils, fat-soluble vitamins, coenzyme Q10, and carotenoids such as lutein and astaxanthin. Its concept offered at Vitafoods included algal DHA and vitamin D, included for their brain health and immunity benefits. Elsewhere in algae-based innovation, Corbion was highlighting its AlgaVia DHA and AlgaVia omega-9 oils, showcasing how they can provide a sustainable alternative to fish oil-based ingredients. AlgaVia omega-9 contains over 90% monounsaturated fats, positioning it as an ideal solution for heart health-conscious consumers. The ingredient has a high smoke point (up to 251°C), making it well-suited to high-heat cooking methods. Meanwhile, its neutral taste means it can seamlessly integrate into a broad range of food applications. To demonstrate this at Vitafoods, Corbion offered indulgent, pistachio ganache-filled chocolates made both with and without AlgaVia oil – there was no clear taste difference, with the AlgaVia-enriched chocolate notably lacking any of the ‘sea-like’ aftertaste commonly found with algae-based ingredients, while its creaminess was also enhanced by the oil. Mitsubishi Gas Chemical (MGC), meanwhile, was celebrating its latest research study focusing on longevity – specifically, how its pyrroloquinoline (PQQ) solution could extend healthy lifespan and boost physical function. While the lifespan data was drawn from animal research, the company noted that the findings reinforce PQQ’s role in supporting the biological processes behind cognitive performance, energy metabolism and resilience against age-related decline. The company’s MGCPQQ is naturally derived, produced via fermentation, and remains the only PQQ approved as a novel food ingredient in the EU. It can be used across a range of dietary supplement formats, including powders and capsules. Further key topics: Vitafoods 2026 trends in brief While the above topics felt much like this year’s big three, other areas of innovation caught our attention too. An interesting element of Vitafoods is noticing how much overlap there can be between different segments, with many solutions tailored to specific health needs – yet also able to extend appeal to broader audiences. Lubrizol’s global marketing manager, Isabel Gómez, spoke to FoodBev about this as she explained how the market positioning for the company’s solutions can be pivoted to adapt to current trends, with Curcushine offering benefits that span broad consumer demographics. Aside from GLP-1 support, women’s health and longevity, here’s what else we noticed trending at this year’s event. Gut health and immunity Gut health remains a driving force when it comes to functional F&B innovation – prebiotic fibre claims are bigger than ever, with many dubbing fibre ‘the new protein,’ influenced by social media trends such as ‘fibremaxxing,’ and biotics (pre, pro and post) continue to be a popular choice in nutraceutical formats. Concepts on display in this are included Prinova’s ‘Everyday Harmony’ beverage in a ginger and lime mojito flavour, containing three plant prebiotics – Aquamin, glucomannan and inulin – alongside live probiotic cultures, calcium and ginger root to aid digestion. Cargill also highlighted plant-based, sugar-free gummies made with its EpiCor postbiotic and a ‘FizzMunity’ tablet concept with vitamin C. Meanwhile, Kerry showcased orange and mango-flavoured gummies containing its Wellmune postbiotic, designed specifically for children’s immunity. Alternatives to whey protein Several companies pointed out the unprecedented rising costs of whey protein as manufacturers struggle to keep up with demand for protein-boosted foods and drinks. Major players in the functional ingredient space responded to the need for alternative ingredients. Ingredia was highlighting its ProDiet Hydrolysate B40, a 40% hydrolysed micellar casein containing more than 80% protein and ideal for both sports nutrition and medical nutrition innovations. It is heat-stable and suitable for use in RTD beverage formats, with high digestibility and fast assimilation. Meanwhile, plant-based proteins were on the menu for many companies – Meurens and Tirlán both showcased oat-based protein ingredients, with Tirlán’s Keith Cooney acknowledging rising interest in hybrid plant-based and dairy product formulations as manufacturers look to cut costs and boost sustainability. Rousselot also pointed out that its Nextida collagen-based solution can be blended with whey protein in formulations. Sports and performance nutrition Besides protein, other areas of sports nutrition innovation were prominent. As explored in FoodBev’s latest cover feature, one such rising trend is creatine, becoming increasingly popular due to its well-researched performance and muscle-boosting benefits. Additionally, emerging research suggests potential benefits in other areas like cognition and mood support. Glanbia was highlighting a CreaBev beverage based on creatine, while Creapure was showcasing its premium creatine across formats including a ready-to-drink chocolate protein and creatine shake, and a white chocolate and raspberry creatine protein bar. Hydration was also a focus – Cargill was offering a reduced-sugar isotonic sports drink concept, and Kerry showcased an electrolyte option among its beverage shot concepts. Energy and performance-boosting concepts generated further buzz, with Givaudan highlighting a recent study carried out with professional racecar drivers – the study found that the drivers saw improved focus and performance after supplementing with Cereboost, its American ginseng-based ingredient. Nektium also highlighted a new study, finding students gained energy and improved emotional balance during stressful studying periods after taking its mango leaf extract Zynamite, showcased at the event in a lemon and lime-flavoured energy drink concept. Sleep, relaxation and mood support Mood-boosting ingredients provide a clear market opportunity as people struggle to balance increasingly busy lifestyles. Additionally, consumers are more aware of the link between mood, lifestyle factors and sleep than ever before, with FMCG Gurus research showing that emotions and financial worries topped the list of reasons consumers suffered worsened sleep. Solutions to help consumers relax, improve their mood and get a good nights’ rest are, unsurprisingly, highly in demand, with the natural sleep aids market booming. Offerings in this area included BGG’s Theraprime, a tocotrienol ingredient designed to support mood and sleep as well as memory and focus; Givaudan’s Zensera lemon balm extract designed to support calmness; and Nektium’s Vanizem, derived from the West African spice Aframomum melegueta. As always, it was a pleasure to attend Vitafoods and connect with so many inspiring innovators working to address today's most vital challenges and trends within the global nutraceutical industry. Jesús and I extend our thanks to all who invited us to their booths and took the time to chat with us this year. We look forward to seeing you all again for Vitafoods 2027, and to our continued collaborations in the future!

Ice cream and frozen dessert manufacturer Glacier has appointed Tunc Tezel as group chief financial officer as the company accelerates its next phase of international growth following the merger of Gelato d’Italia and Ysco. Tunc Tezel Tezel joins Glacier’s executive committee and will lead the company’s global finance function, bringing more than two decades of experience across multinational consumer goods businesses including P&G, BAT, Pladis and Ontex. The appointment comes during a period of significant expansion for Glacier, which reported €582 million in revenue in 2025 and has emerged as one of Europe’s largest private-label and co-manufactured ice cream producers. Most recently, Tezel served as Europe CFO and VP of FP&A at hygiene products manufacturer Ontex, where he led business integration initiatives and profitability improvement programs across multiple European markets. Earlier in his career, he held senior finance leadership roles at Gillette/P&G, BAT and snack manufacturer Pladis. Matt Frost, executive director at Glacier, said: "Tunc is a brilliant addition to the Glacier team. He brings extensive international finance and leadership experience that will be invaluable as we continue to grow and strengthen the business.” Glacier was formed through the merger of Italian manufacturer Gelato d’Italia and Belgian producer Ysco, creating a large-scale European platform focused on private-label and co-manufactured frozen desserts for retailers and branded food companies. The company currently operates five manufacturing sites across Belgium, Italy and France and employs approximately 1,500 people. Backed by Davidson Kempner Capital Management and Afendis Capital Management, Glacier has been investing heavily in manufacturing capabilities and product innovation as demand for private-label frozen desserts continues to rise across European retail channels. Tezel succeeds Serkan Cagatay, who had been serving as interim CFO while continuing his role at Afendis Capital Management. In a statement, Tezel said: “Joining Glacier provides an exciting opportunity to bring my experience from other consumer sectors to the fast-moving world of ice cream. The business has built a strong reputation for quality, innovation and client service across the European market.” Top image: © Glacier

Food-tech start-up Jenerise has this week announced the global launch of Jenerise Cr.01, a 'precision-grade' creatine monohydrate ingredient for the functional nutrition market. Cr.01 is Jenerise’s flagship solution, the first in a planned pipeline of creatine innovations as the ingredient continues to boom in popularity within the functional F&B and specialised nutrition markets. The company is also currently working on the development of a liquid-stable creatine technology, aiming to address the biggest formulation challenge for creatine product developers (creatine degrades quickly into waste product creatinine when mixed with liquid). Cr.01 achieves a constant assay of over 99.96%, verified by inspection and certification organisation SGS to meet the ICON standard – an independent regulatory standard that affirms creatine ingredients’ purity, with at least a 99.5% minimum purity threshold required for certification. The solution contains no detectable cyanide or dihydrotriazine, and dicyandiamide (DCD) is controlled to seven parts per million. Sign up for free here to read FoodBev's latest cover feature on creatine innovation! According to Jenerise, the solution dissolves clear and sediment-free in under 40 seconds, with a 200-mesh particle size that completely eliminates grit and bitterness. It is heat-stable, neutral-tasting and suitable for integration across broad delivery formats including ready-to-mix powders and stick packs, functional snacks, gummies, capsules and chews. While creatine has traditionally been marketed toward the sports nutrition market due to its benefits in boosting performance and supporting muscle growth, research suggests broader benefits of supplementation in areas such as cognitive function and brain health, women’s health and healthy ageing. Jenerise aims to close that gap, with co-founder and CEO Steve Jennings bringing decades of expertise – he played a key role in introducing creatine monohydrate to Olympic gold medal-winning athletes in 1992. “For thirty years, I watched the category fail to grow up,” Jennings commented. “The science kept expanding…and the market kept selling it to the same narrow slice of gym-goers. Jenerise exists because that gap became impossible to ignore.” The company operates as a B2B creatine tech brand, with distribution partners already in place across key global markets including the UK and Western Europe, Central and Eastern Europe, North America, Australia and New Zealand and South Africa. Latin America distribution is also set to be confirmed shortly.

US coffee brand Death Wish Coffee Co has expanded its portfolio with the launch of Power Surge, a new high-caffeine coffee positioned to meet growing demand for natural energy products. The new blend contains around 210mg of caffeine per 6oz serving, which the company said is 20% more caffeine than its existing Dark Roast product. The caffeine content is achieved through a higher proportion of Organic Robusta beans, without the use of artificial additives or synthetic caffeine. According to the company, the launch comes amid rising consumer interest in high-caffeine beverages, with the segment significantly outpacing broader coffee category growth. Death Wish Coffee said a survey of its subscribers found that 67% would be interested in adding a higher-caffeine product to their routine. Power Surge is described as a full-bodied, low-acidity coffee with berry and malt flavour notes. The product is certified USDA Organic and Fair Trade, consistent with the company’s existing portfolio. The range is available in several formats, including 10oz and 16oz ground bags, 16oz whole bean bags and ten-count single-serve pods. Steve Gardiner, CEO of Death Wish Coffee, said the launch reflects evolving consumer habits and demand for “natural fuel” products that fit into increasingly busy lifestyles. Power Surge is available now via Amazon and the company’s website, with a wider retail rollout underway across US retailers including Walmart, Albertsons, Kroger, Target, Wegmans, Weis, Winn-Dixie and Price Chopper.

Sustainable packaging manufacturer Paranova Print and Packaging has officially unveiled what it describes as the UK’s new hub for fibre-based food-to-go packaging following the completion of a £5 million expansion and modernisation project at its manufacturing operation in St Neots, Cambridgeshire. The investment transforms the dual-site facility into what the company says is now Europe’s largest fibre-based food-to-go packaging manufacturing site, significantly increasing production capacity as demand grows for recyclable paper-based packaging solutions across the convenience food sector. Paranova currently manufactures more than 700 million recyclable food-to-go packs annually across its three board production sites. The latest investment adds 2,000 square meters of production space and introduces new high-speed manufacturing technology aimed at improving workflow efficiency, print quality and waste reduction. Central to the expansion is a custom-built Bobst press designed specifically for lined-board food-to-go applications. The new equipment strengthens the company’s ability to produce recyclable sandwich skillets, wrap cartons, trays and other fibre-based formats while supporting customers navigating evolving environmental regulations, including Extended Producer Responsibility (EPR) requirements and the broader shift toward paperisation. Jo Ormrod, CEO of Paranova Print and Packaging, said: “This investment marks a defining moment for Paranova and reinforces our ambition to lead the future of sustainable food-to-go packaging. We have built a manufacturing operation designed around innovation, quality and sustainability, enabling us to better support customers with scalable fibre-based packaging solutions.” The expansion comes at a time when foodservice operators and retailers are accelerating efforts to replace plastic packaging with recyclable paper-based alternatives amid tightening legislation and rising consumer demand for sustainable formats. Looking ahead, the company says it is preparing to launch the next generation of its RecyclaLite platform, an upgraded fibre-based packaging solution designed to further reduce EPR-related costs and improve environmental performance for food-to-go operators.

Premium tea brand Teapigs has launched four new herbal tea blends, marking the company’s first major product expansion in more than five years. The new caffeine-free line-up, Ginger & Manuka Honey, Strawberry & Juniper, Chamomile Lullaby and Pumpkin Spice Chai, is designed to tap into growing consumer demand for wellness-forward beverages, functional ingredients and adventurous flavour combinations. Available now on Amazon, with a direct-to-consumer rollout planned later this summer, the launch also introduces the brand’s first tea formulated with Reishi mushroom, signalling Teapigs’ move deeper into the functional beverage space. Mark Donovan, botanical flavours and innovation director at Teapigs, said: “We’re excited to unveil our newest flavours, thoughtfully crafted for every mood and moment and designed to inspire discovery with every sip. Our new collection is inspired by today’s tastes and expectations, with each blend telling its own distinct story.” The launch reflects several broader trends shaping the hot beverage category, including increased consumer interest in caffeine-free alternatives, botanical ingredients and comfort-driven seasonal flavours. Among the new SKUs, Chamomile Lullaby combines chamomile flowers, passionflower, lemon verbena, cocoa and Reishi mushroom to create a calming night time blend. Meanwhile, Strawberry & Juniper targets younger consumers seeking fruit-forward refreshment with a more sophisticated botanical profile. The Pumpkin Spice Chai variety brings together apple, pumpkin, cinnamon and chocolate notes in a seasonal-inspired format, while Ginger & Manuka Honey pairs warming ginger spice with sweet liquorice and honey flavours for an immunity-positioned offering. Founded in the UK in 2006, Teapigs currently distributes products across cafés, grocery retailers, hotels and foodservice channels in more than 40 countries.

The German government has published its new High-Tech Agenda including a Roadmap for Biotechnology, with a focus on accelerating alternative protein innovation. Presented on 20 May 2026 by Germany’s Federal Ministry of Research, Technology and Space, the plan centres modern technologies including cell cultivation and advanced biotech fermentation. Part of this includes plans to establish a national innovation hub for these technologies next year, aiming to consolidate research activities and accelerate commercialisation of research findings. The Good Food Institute (GFI) Europe welcomed the plan, with Ivo Rzegotta – the organisation’s Germany, Austria and Switzerland lead – describing it as “a first crucial step towards implementing the coalition agreement’s plan to advance sustainable alternative proteins”. Though the innovation hub is a welcome first step, GFI Europe warned that it must be supported by the necessary public investment in order to reap the benefits for the alternative protein industry. Germany invested €79 million in between 2020 and 2025, less than €1 per capita, placing it behind other European countries including the UK, the Netherlands and several Scandinavian countries. Most of Germany’s investment so far has focused on plant-based proteins, with around a fifth of the funding going toward biotechnologically produced foods, GFI added. The UK has recently funded several innovation centres focusing on food-tech and alternative proteins, with grants ranging from €10 million to €15 million each. An analysis of the research and innovation ecosystem published yesterday by GFI highlights Germany’s competitive position, ranking first in terms of scientific publications and fourth in terms of patents among European countries in recent years. Rzegotta commented: “To support the impact of this plan on Germany’s innovation power and technological sovereignty, it is now crucial that the announced innovation hub is secured with sufficient funding and that it is designed in an interdisciplinary manner with industry participation”. “It is encouraging that the roadmap highlights the role of efficient and transparent approval processes and calls for the EU Biotech Act to include the possibility of establishing regulatory sandboxes for novel foods.” The EU Biotech Act, published in December 2025, included key measures to support innovation in the alt-protein sector, such as expanding the guidance provided to companies applying to sell novel foods. However, its exclusion of novel foods from its proposal to create regulatory sandboxes was described by GFI senior policy advisor Seth Roberts as a “disappointing move” and a “missed opportunity to drive forward evidence-based regulation”.

Swedish biotech company Curve has partnered with AI and digital twin specialist Digital Tvilling to develop an integrated biomanufacturing platform aimed at reducing the cost of precision fermentation for proteins, food ingredients and functional additives. The collaboration will combine Curve’s precision fermentation and continuous data collection technologies with Digital Tvilling’s graph-based modelling, agentic AI and data infrastructure capabilities. The companies said the system is designed so that each fermentation run improves the efficiency and cost-effectiveness of future production cycles. The partners aim to address one of the key challenges facing the precision fermentation sector: achieving commercially viable large-scale production. According to the companies, much of the industry still relies on manual expertise and fragmented operational knowledge that is rarely captured or shared effectively across systems. Jacob Peterson, CEO and co-founder of Curve, said the partnership is focused on building “a new kind of biomanufacturing platform where every production run contributes to making the system smarter, more efficient and more scalable”. Elsa Axby, pilot plant biotechnician and project manager at Curve, added that the initiative seeks to transform fragmented bioprocess data into “a secure, shared learning network” capable of continuously improving performance while reducing costs and operational complexity. The collaboration will also involve the development of a bioprocess-specific graph data model designed to track the full production chain, from strain identity through to manufacturing outcomes. This will be linked to a live data pipeline integrating Curve’s sensor-equipped systems into Digital Tvilling’s software platform. Filip Åsblom, CTO and co-founder of Digital Tvilling, said the partnership presents an opportunity to create an integrated platform with built-in “observability, traceability and adaptive intelligence” from the outset. Initial development work is already underway, with the first integrated platform capabilities expected to be demonstrated in 2026.