Global agribusiness giant Bunge Global has completed its $8.4 billion merger with Canadian grain handler Viterra, nearly two years after first announcing the deal . The merger is expected to create one of the world’s largest integrated agribusiness companies serving the food, feed and fuel sectors. The combined company brings together complementary assets across major agricultural regions, enabling stronger links between production areas and key global markets. It is expected to benefit from broader crop coverage, expanded origination networks and increased operational scale. The merger is expected to deliver cost and logistics efficiencies, improved trading flexibility and more stable cash flows from a larger, diversified footprint. According to Bunge, the strengthened financial profile should enhance its capital structure and reduce financing costs. Greg Heckman, Bunge’s CEO, said: “Today is a defining moment for our company and our global team as we complete this transformative business combination. I’m grateful to our colleagues whose energy, collaboration and commitment brought us to this milestone." "Together, we’ve formed a stronger organisation with enhanced capabilities and expertise to meet the evolving needs of our customers, maximise value for our stakeholders and fulfill our shared purpose to connect farmers to consumers to deliver food, feed and fuel to the world. Now, we begin the exciting work of bringing our teams and operations together, uniting our strengths to realise the full potential of this combination.” Earlier this week, Bunge also completed the sale of its North America dry corn and corn masa milling business . Financial details of this transaction were not disclosed.

Cartwright & Butler has launched its limited-edition Dubai Style Truffles, now available in several major UK retail outlets and online platforms. This new product aims to capture the growing consumer interest in unique flavour profiles and premium confectionery. Dubai Style Truffles feature a combination of creamy pistachio ganache and knafeh crunch, all encased in a milk chocolate shell, and topped with a vibrant yellow and green drizzle. Priced at £18, these truffles are positioned as both a luxurious gift option and an indulgent after-dinner treat. The initial rollout includes prominent retailers such as John Lewis, Moonpig, World Duty Free, WH Smith Travel and Fenwick. Additional listings are expected later in the year at Liberty London, William Sonoma, Brown Thomas in Ireland and El Corte Inglés in Spain, among others. The product is also set to appear in select independent retailers and upscale hotels, including Flemings of Mayfair. FEATURE: Dubai chocolate is the sweet sensation flying off shelves worldwide, but can any company claim it as their own? With everyone from Lindt to Aldi jumping on the viral bandwagon, Isabelle Tate from Reddie & Grose explains how businesses can protect their version of this Middle Eastern-inspired treat and what trademark challenges lie ahead. Read the article here . Tony Arnett, managing director of Cartwright & Butler, noted that the company has a longstanding tradition of creating quintessentially British treats while also embracing innovative flavours. "Our specialist NPD development team has been working on perfecting our Dubai Style Truffles, and they are poised to become a new favourite," he said. The introduction of the Dubai Style Truffles follows the brand's successful launch of its Cocoa Dusted Dark Chocolate Pistachios last year, which highlights Cartwright & Butler's commitment to tapping into current flavour trends. The new truffles join an existing range that includes Sea Salted Caramel and Champagne Truffles, all presented in elegantly designed pastel tins. As consumer preferences shift towards premium and experiential products, Cartwright & Butler aims to leverage its craftsmanship to capture market share in the luxury confectionery segment. The company’s focus on using high-quality ingredients, such as 10% pistachio paste and a minimum of 35.1% cocoa solids, aligns with industry trends favouring transparency and quality in food products.

The Equipment, Automation and Technology Show for Food & Beverage ( EATS ) will take place at the McCormick Place in Chicago, US, from 28-30 October 2025. Co-owned by the Food Production Suppliers Association (FPSA) and Messe Frankfurt, EATS serve as North America’s only event focused on the full spectrum of the food and beverage processing industry. Representing more than fifteen product categories  across eight key industry segments – from bakery and beverage to dairy and meat – EATS brings together suppliers, processors, engineers, operations professionals and more to connect, learn and explore new technologies shaping the future of food and beverage manufacturing. Constantin von Vieregge, president and CEO of Messe Frankfurt, said: “EATS was built to reflect the evolving needs of the industry. It’s more than just a trade show – it’s a destination for meaningful dialogue, up-close experiences and global expertise, thanks to partnerships with organisations like Drinktec and IFFA.” EATS 2025 will feature a variety of immersive, on-floor programming designed to spark ideas and solve real-world challenges. The EATS Kitchen is a new feature this year, with live celebrity chef demonstrations showing how innovation moves from concept to scalable production. Sector Stages will dive into high-impact themes such as food safety, automation, sustainability and smart packaging, while working production lines will showcase the latest processing and packaging systems in action. The Food for Thought series will also continue to deliver expert-led sessions on sustainability, food safety and emerging industry trends. Chris Lyons, president and CEO of FPSA, added: “Our goal is to make every moment on the show floor meaningful. Whether you're here to discover new equipment or gain practical insights, EATS helps you walk away with strategies that can be implemented immediately.” For exhibitors, EATS offers a powerful platform to showcase innovations, build relationships and grow market visibility. With thousands of food and beverage professionals on-site, it’s an unmatched opportunity to connect with decision-makers from every sector. Exhibitors are also eligible for the show’s Innovation Awards, which recognise technologies and solutions that are reshaping the industry. Whether unveiling a new product or deepening customer engagement, EATS is where meaningful business happens. Registration is now open, with exclusive hotel and flight discounts available directly through the registration platform. Don’t miss your opportunity to be part of this industry-defining event showcasing the future of food and beverage production.

Prime Roots has unveiled a new range of upgraded deli products made from mycelium-based whole food protein, following seven years of research and development. The new offerings, made from a proprietary whole-food fungi protein, include Smoked Turkey, Cracked Pepper Turkey, Smoked Ham, Black Forest Ham, Salami, Cupping Pizza Pepperoni and Bacon. The company's fungi-based proteins have been shown in studies to support muscle growth more effectively than animal-based proteins like milk, offering both nutritional and functional benefits. Kimberlie Le, co-founder of Prime Roots, said: “As a new-school deli brand, we’ve always been committed to giving people the flavour and health benefits they expect from their favourite deli classics. We’re thrilled to unveil our upgraded recipes and new packaging that has been refined over years of feedback and that will drive real results." According to the company, its products are nitrate-free, cholesterol-free and contain complete proteins. The range is also gluten-free, soy-free, GMO-free and free from artificial ingredients. In addition to health claims, Prime Roots says its products have a significantly lower environmental impact than traditional meats, using 91% less carbon, 92% less water and generating 89% less water pollution. The plant-based products are now available sliced fresh at deli counters, grocery stores and restaurants, across more than 30 US states.

Danone has completed the acquisition of Kate Farms, a US provider of plant-based clinical nutrition, from Novo Holdings. Founded in 2012, Kate Farms develops plant-based, organic nutritional formulas for patients with medical conditions and individuals needing daily nutritional support. Its products are used in more than 1,400 hospitals across the US and are known for being allergen-free and clinically supported. The acquisition, which first announced in May , reflects Novo Holdings’ investment strategy focused on scalable, science-backed health solutions. Kate Farms will operate under Danone’s North America Medical Nutrition business. Brett Matthews, who has led Kate Farms since 2015, will now serve as chairman and CEO of Danone North America Medical Nutrition. Kartik Dharmadhikari, partner of Novo Holdings, said: "Kate Farms has emerged as a category leader in specialised medical nutrition by pairing scientific and clinical innovation with a deep understanding of patients' needs – particularly for those who cannot rely on standard diets. Novo Holdings is proud to have supported the company's growth from its early stages to this landmark transaction." Matthews added: "Becoming part of Danone...is a really proud moment for Kate Farms and will make a positive difference to the people, families and communities we serve. Together, we are in a better position to provide high-quality nutrition to those with a wide range of health needs." "We are deeply appreciative of the support that investors Novo Holdings, Goldman Sachs, Kaiser Ventures, Main Street Advisors, Aliment, Coeffecient, Ithaka and individual investors have provided to Kate Farms since the early stages of our company's growth. Partners like Novo Holdings have enabled us to accelerate our business' trajectory, ultimately resulting in this exciting new chapter with Danone." Terms of the transaction were not disclosed. Top image: © Kate Farms

Pladis is venturing into the confectionery market with the introduction of McVitie’s Club Layers Orange. This marks the first time the well-established McVitie’s Club brand will be available in the confectionery sector, aiming to attract a younger consumer demographic. The McVitie’s Club Layers Orange features a thick milk chocolate coating, complemented by an orange-flavoured cream filling and multiple layers of crisp wafer. Initially, the product will be available exclusively at Spar locations for a three-week period before a broader rollout to wholesale depots, convenience stores, and multiple retailers in July. According to Olivia Haley, brand manager for Pladis UK&I, the McVitie’s Club brand is valued at £32 million. The decision to expand into confectionery is strategic, targeting the growing demand for on-the-go snacks among younger consumers. "Orange is our number one performing McVitie’s Club flavour, and there is currently no Chocolate & Orange single-serve wafer bar in the market," Haley noted, highlighting the product's potential to differentiate itself in a competitive landscape. Spar UK grocery trading manager Gemma Turner expressed enthusiasm for the exclusive launch, highlighting the collaboration between Spar and Pladis. She said: “This launch is another first for Spar and exemplifies our commitment to supporting independent retailers by introducing must-try new products that drive customer interest and footfall”. McVitie’s Club Layers Orange is priced at an RRP of 89p and has debuted in Spar stores. The product's entry into the confectionery category not only enhances Pladis's portfolio but also reflects the company's ongoing efforts to innovate and respond to consumer preferences in the snacking sector.

With a decline in cocoa harvests impacting the costs of chocolate and other cocoa products on the rise, Daria Pashkova, product and marketing manager at Ohly, a global provider of specialty yeast-based ingredients for the food, health, animal health and bionutrients industries, looks at how manufacturers throughout the food industry can navigate the current cocoa shortage and how yeast extracts can help bridge the gap. According to data from the World Bank, global cocoa production declined by 14% in the 2023-24 season, primarily due to decreased output from Côte d’Ivoire and Ghana - two nations responsible for nearly 60% of the world’s cocoa supply. This substantial reduction in production has sent shockwaves through the global food industry, leading to an extreme rise in cocoa prices. Traditionally, cocoa prices ranged between $2,000 and $3,000 per metric tonne. However, throughout 2023, these prices gradually increased, only to surge dramatically in 2024, reaching historic highs of over $10,000 per metric tonne. This price inflation has presented a significant challenge for food manufacturers reliant on cocoa as a key ingredient. As cocoa becomes increasingly expensive and difficult to source, manufacturers are under growing pressure to find alternatives that maintain both the quality and flavour that consumers expect. This means that adapting recipes while preserving the sensory experience of chocolate-rich products is now a top priority across the food industry. Understanding the Cocoa Crisis Cocoa is an important component across a wide range of food and beverage products, providing the deep, roasted chocolate flavour that consumers love. However, the cocoa supply chain is highly vulnerable to external factors, including climate change, soil degradation and crop diseases, which have all contributed to the current shortage. Rising temperatures and irregular rainfall patterns have negatively affected cocoa plantations, while pests and plant diseases have further reduced yields. This combination of environmental and agricultural challenges has resulted in an ongoing cocoa crisis, making it increasingly difficult for manufacturers to secure affordable, high-quality cocoa. Industry experts suggest that cocoa prices are unlikely to return to previous levels anytime soon. With supply chain disruptions persisting, food manufacturers must explore innovative solutions to reformulate their products while ensuring a consistent, high-quality taste experience for their consumers. Exploring natural cocoa alternatives To navigate the cocoa crisis, food manufacturers are turning to a variety of natural alternatives. Some have experimented with substitutes like carob, grape seeds and fava beans to replicate the taste and texture of cocoa. While these ingredients can provide some of the desired chocolate-like characteristics, they often fall short of delivering the full-bodied richness that cocoa so often provides in food applications. Rather than attempting to completely replace the cocoa with alternative ingredients, a more effective approach is to enhance the existing cocoa content using specialty ingredients. One promising solution involves using yeast extracts together with a smaller amount of cocoa in order to amplify cocoa’s rich, roasted notes. In this way, manufacturers could achieve a significant reduction in cocoa content of up to 30% – all without compromising flavour. How can yeast extract compensate for reductions in cocoa? Yeast extracts can be used strategically to amplify the chocolatey characteristics of food products. When combined with a reduced amount of cocoa, yeast extracts bring out key flavour attributes such as deep-roasted, slightly bitter and dried fruit notes which mimic the complexity of traditional chocolate flavours. Cocoa’s flavour profile is highly nuanced, and reducing cocoa content in recipes can lead to very noticeable changes in taste and mouthfeel. This is where yeast extract proves invaluable. It brings out brown and roasted notes while reinforcing the depth and bitterness that characterise high-quality cocoa. Yeast extracts help balance the sweetness in reduced cocoa recipes and create a well-rounded sensory experience that closely resembles that of traditional chocolate products. In the end, yeast extracts allow manufacturers to better optimise their recipes while maintaining the premium taste and texture their customers expect. The benefits of using yeast extract to reduce the need for cocoa content Food manufacturers stand to gain multiple benefits by incorporating yeast extract into their cocoa-based formulations. Beyond cost savings, this ingredient offers several advantages that make it a compelling solution in the face of cocoa shortages. 1. A sustainable approach to cocoa reduction Sustainability is a growing concern in the food industry. Produced through natural fermentation, yeast extract presents an ethical and sustainable solution for manufacturers seeking to reduce their dependence on cocoa. By integrating yeast extracts into their formulations, companies can lessen their reliance on an increasingly volatile supply chain while ensuring their products remain sustainable and ethically sourced. 2. Maintaining palatability and mouthfeel Reducing cocoa content without a proper alternative can negatively impact the overall taste and texture of a product. Cocoa is prized not only for its deep flavour but also for the smooth mouthfeel it imparts to chocolate-based applications. Yeast extract helps restore the richness, complexity, and mouthfeel lost when cocoa is reduced, ensuring consumers still have a premium eating experience. 3. Delivering a high-quality taste experience Yeast extracts can be carefully selected and formulated to intensify cocoa’s signature flavours. These specialised yeast extracts allow food manufacturers to maintain the authenticity of chocolate flavours while using significantly less cocoa. Industry insights: yeast extract as a game-changer for food manufacturers Cocoa shortages present a significant challenge for food manufacturers worldwide. There is increasing pressure to find stable, sustainable solutions that allow manufacturers to maintain the taste and quality that consumers expect. Yeast extracts provide a natural, effective way to amplify cocoa flavours, making it possible to reduce cocoa content by up to 30% while delivering the premium sensory experience. Using yeast extracts allows food companies to create multidimensional, complex taste experiences that align with today’s market expectations. Not only do they bring back the richness and depth that can be lost when reducing cocoa, but they also help ensure a consistent, high-quality product. As the cocoa market remains volatile, yeast extracts provide an effective and sustainable solution. Embracing innovation in the face of cocoa challenges With cocoa prices at record highs and supply chain disruptions continuing to impact availability, the food industry needs to remain agile and innovative. Yeast extract offers an innovative solution for manufacturers seeking to mitigate the effects of the cocoa crisis. By leveraging this natural ingredient, companies can reduce cocoa dependency while continuing to deliver delicious, high-quality products that meet consumer expectations. The future of chocolate-based products may look different, but with the right approach, manufacturers can successfully navigate these challenges. By embracing yeast extracts, food producers can continue to craft indulgent, cocoa-rich products in a cost-efficient and sustainable manner. As the industry adapts to these changes, the integration of yeast extracts into chocolate formulations will likely become standard practice, ensuring that consumers can continue to enjoy the rich, chocolatey treats they love, without the full burden of rising cocoa costs.

Sensient Flavors & Extracts has unveiled BioSymphony, a new portfolio of natural flavour compounds designed to meet the evolving demands of food and beverage manufacturers. This innovative offering uses biotransformation techniques to create high-impact flavours derived from natural ingredients. According to Steve Morris, president of Sensient Flavors & Extracts, BioSymphony represents a significant advancement in flavour development. “We like to call it ‘complexification,’” he explained. The new portfolio aims to enhance simple ingredients, allowing manufacturers to achieve more sophisticated flavours with fewer components. BioSymphony is positioned as a versatile solution applicable across various food and beverage sectors. It is recognised globally as a natural flavour, which simplifies labeling requirements for international brands. This characteristic may prove advantageous for companies looking to streamline their product formulations while maintaining compliance with regional regulations. The development of BioSymphony aligns with current consumer trends that favour authentic and vibrant taste experiences. Sensient emphasises that the process behind BioSymphony combines scientific innovation with culinary artistry, creating flavours that resonate with increasingly health-conscious consumers. The portfolio offers three key strategic benefits for product developers: Premiumisation: BioSymphony enhances the depth and sophistication of flavours, enabling products to differentiate themselves in competitive markets. For instance, it can transform processed tomatoes to evoke the taste of slow-cooked varieties. Flavour expansion: By introducing tonal complexity and nuance, BioSymphony allows developers to unlock new dimensions within their existing flavour libraries. Ingredient challenge solutions: The new portfolio can enhance the performance of key ingredients, facilitating the reduction or replacement of premium or scarce components while preserving the desired flavour profile. This feature is particularly relevant for products containing challenging ingredients, such as pea protein. Suja Senan, senior innovation scientist at Sensient and lead developer of BioSymphony, likened the flavour development process to a symphonic composition. “Using nature’s instruments to create taste harmony,” she said, “we aim to fill the senses and create an emotional connection through flavour.”

Tyson Foods has unveiled plans for a substantial investment of nearly $23.5 million to expand and modernise its facility in Henderson County, Kentucky, US. This move is expected to support the retention of over 1,100 jobs and underscores the company's long-standing commitment to the region. The investment aims to enhance the facility in Robards, allowing Tyson to meet the growing market demand for protein products. The project will include the installation of new equipment and upgrades to existing infrastructure, which are anticipated to increase both production capacity and product diversity. Construction is set to begin later this year, with completion expected by spring 2026. Founded in 1935, Tyson Foods has established itself as a leader in the protein sector, offering a diverse portfolio that includes well-known brands such as Tyson, Jimmy Dean and Hillshire Farm. The company's continuous product development is aimed at making protein more accessible and affordable, catering to a global customer base. Governor Andy Beshear highlighted the significance of Tyson's investment, noting that it reflects the strength and resilience of Kentucky's food and agriculture sector. “Tyson Foods has successfully done business in Kentucky for over 30 years and is positioned for even more growth in the future with this expansion and modernisation,” he said. The expansion aligns with broader economic trends in Kentucky, which has seen a surge in private-sector investments and job creation. Since the start of Beshear's administration, nearly 1,200 new-location and expansion projects have been announced, totaling approximately $36 billion in investments and creating close to 62,000 jobs. This marks the highest investment figure secured during any governor's tenure in Kentucky's history. Commissioner of Agriculture Jonathan Shell highlighted Tyson's role in supporting local farmers and communities: “This investment is another clear sign of the strength of Kentucky’s food and agriculture sector and demonstrates real confidence in the future of Kentucky agriculture and our workforce”. Local officials, including Henderson County Judge/Executive Brad Schneider, expressed optimism about the investment's impact on the community, highlighting Tyson's status as an engaged corporate citizen in the region. As Tyson Foods moves forward with its expansion plans, the company will also benefit from an incentive agreement approved by the Kentucky Economic Development Finance Authority (KEDFA) under the Kentucky Reinvestment Act. This agreement could provide up to $3 million in tax incentives based on the company’s investment and job retention commitments.

Cargill has announced a transformation of its global cocoa supply chain, implementing a series of investments aimed at reducing carbon emissions, minimising waste and enhancing operational efficiency. This initiative reflects the company's commitment to sustainability across its operations, particularly from cocoa-producing regions in West Africa to processing facilities in Europe. Emiel van Dijk, managing director of cocoa and chocolate for Europe and West Africa, highlighted that sustainability is integral to Cargill's business model. "From circular waste reuse to renewable transport and clean energy, we’re demonstrating that climate action can scale without compromise," he said. Key components of Cargill's new strategy include the circular use of cocoa shells in Côte d’Ivoire, where previously discarded materials are now repurposed to fuel biomass boilers. In Ghana, a newly established solar power plant supports production in Tema, while the introduction of ISO tanks aims to eliminate up to 100 metric tons of packaging waste monthly. Upon arrival in Europe, cocoa beans and semi-finished products enter a fully integrated logistics network. Cargill has invested in solar-powered warehouses near Amsterdam, and the company uses the world’s first fully electric barges for transportation to its processing facility in Zaandam. This initiative is projected to reduce CO₂ emissions by 190,000 kg annually. Further sustainability efforts include the reuse of cocoa shells as fuel in a new biomass boiler in Amsterdam, which is expected to decrease greenhouse gas emissions by nearly 19,000 tons per year. Together with the Windpark Hanze renewable energy partnership, Cargill’s initiatives could reduce total site CO₂ emissions by over 31,000 tons annually, achieving a reduction of up to 90% in emissions. The logistics chain continues with low-emission transport for semi-finished cocoa products, which are shipped using BIO LNG trucks to Wormer, home to the largest cocoa processing site globally. Finished cocoa powder is stored in a state-of-the-art warehouse in Zaandam, equipped with solar panels and automated vehicles, optimising last-mile delivery efficiency. Cargill's semi-finished cocoa products are then delivered to chocolate processing sites and customers across Europe using renewable fuels and short sea shipping. This aligns with the company's goal to reduce supply chain emissions by 30% per ton of product by 2030, while also aiming to cut operational emissions by 10% by 2025.

UK iced coffee brand Jimmy’s is expanding its portfolio with the launch of its first coffee-free product: Iced Chocolate Milk. This move marks the company’s entry into the rapidly growing flavoured milk market, following an April Fools campaign that generated significant consumer demand. The launch targets both Jimmy’s customers and new consumers seeking innovative flavoured milk options. According to the company, the flavoured milk segment has surged 74% in value over the past five years, with chocolate milk representing nearly half of the category’s sales. Jimmy’s aims to capitalise on this trend, providing retailers with a high-potential product to boost sales in the category. Russel Goldman, managing director of breakthrough brands at Carlsberg Britvic, the parent company of Jimmy's, commented: “What started as an April Fools prank is now hitting the shelves. Jimmy’s Iced Coffee already has a 65% brand awareness among category shoppers, and as a trusted favourite, we knew we had to fulfil the requests for a delicious Iced Chocolate Milk following overwhelming consumer response. Given the reaction, it felt like the perfect time to enter a new category." Jimmy’s Iced Chocolate Milk is available exclusively on Ocado in a 500ml glass bottle.

Herman Ermens, president of FrieslandCampina Ingredients, will retire on 1 October 2025 after 42 years with the company. He will be succeeded by Anne Peter Lindeboom, the current managing director of innovation for the business group. Lindeboom has over 12 years at FrieslandCampina with experience in innovation, commercial and supply chain roles. He will join the executive team and report directly to the CEO. Herman Ermens and Anne Peter Lindeboom Ermens has played a key role in developing the ingredients business group into a strategic pillar of FrieslandCampina, focusing on profitability and member milk valorisation through science-based, client-focused solutions. Following his retirement, Ermens will remain chair of the governance board of DFE Pharma, a joint venture specialising in pharmaceutical lactose-based excipients, a role Lindeboom will take over by the end of 2026. Jan Derck van Karnebeek, CEO of Royal FrieslandCampina praised Ermens for his leadership and contributions, highlighting his role in shaping the ingredients business group and company culture. Lindeboom was welcomed as the new president, noted for his deep business knowledge and leadership experience.