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Food & Beverage Innovation Forum 2025 (FBIF2025) and FBlF Food Innovation Expo took place from 8-10 May 2025 in the National Convention and Exhibition Centre, Shanghai. On its opening day, FBIF2025 launched eight sub-forums alongside the exhibition. Over the three-day event, more than 200 speakers were hosted, as well as over 300 brand and channel guests at the Channel Gala. The event brought together 600+ exhibitors and showcased 2,000+ innovative products, attracting approximately 47,000 attendees. Under the theme of 'Nurture the Present, Venture Forward,' FBIF2025 aimed to explore how food and beverage companies can seize growth opportunities with a global perspective. China's food industry has forged an irreplaceable position on the global food and beverage stage. While the country continues its evolution from a manufacturing powerhouse to a brand-driven leader, the rapidly shifting consumer landscape presents mounting challenges for business growth. In an environment of category saturation and increasingly segmented consumer demands, how can brands create the next breakthrough product? As expansion pressure rises, how can companies optimise supply chains and reduce costs? With ongoing shifts in retail and distribution channels, how can brands swiftly respond to change? Amid uncertainty, how do high-growth brands stay ahead and remain resilient through cycles? What is the antidote to these growth dilemmas? The answer may lie in innovation. This year’s forum explored key industry trends and innovative practices across product categories such as dairy, snacks, bakery and beverages, diving deep into topics including corporate strategy, functional ingredients, marketing, distribution, packaging and product development. Additionally, FBIF proudly presented the newly upgraded FBIF Wow Food Awards 2025 and a sprawling 62,000-square-metre FBIF Food Innovation Expo, bringing together the industry to exchange insights and advance innovation. FBIF Food Innovation Expo – FBIF Super Picks This year, the FBIF Food Innovation Expo continued its FBIF Super Picks series, further empowering brands and channels through a comprehensive suite of activities. Highlights included the Brand Pavilion, featuring 300+ global breakout and innovative brands; the Channel Gala, which saw in-depth participation from over 300 channel leaders and senior executives from top brands; and the FBIF Channels & Brands Matchmaking event, comprising 11 themed matchmaking sessions and a negotiation zone with 100+ global channel partners present on-site. Attendees also had access to printed copies of the FBIF Little Blue Book (Global and China editions, showcasing trending products) and the FBIF Procurement Handbook (a comprehensive supply chain procurement guide). The exhibition brought together leading and emerging players across key food and beverage categories including dairy, beverages, snacks, alcohol, convenience foods, condiments and functional foods. Over 300 brands such as Yili, Want Want, Haihe Dairy, Oatly, Haoxiangni, Tiger Bang and Haohuanluo showcased a wide array of innovative products and interactive experiences, with many booths drawing significant engagement from professional visitors. At the same time, supply chain innovators such as Givaudan, Tetra Pak, Bilibili and NPGS also participated, offering forward-thinking solutions for the industry. In total, the FBIF Food Innovation Expo hosted over 600 exhibitors. Dairy talks: Hit new category Tao Wang, Greater China FSQR and H&S of Fonterra, delivered a speech titled 'Fonterra: Dairy Nutrition and Locally Driven Innovation.' According to Wang, Fonterra’s innovation progresses through four distinct stages: Global for Global, Global for Local, Local for Local, and ultimately, Local for Global. He emphasised that China is Fonterra’s largest and most important market – without exception. The company’s local innovation efforts in China focus on three main areas: Chinese consumers are increasingly drawn to products that integrate local flavours and traditional Chinese culture, often referred to as the "Guochao" (national trend) Ageing population has created a strong demand for nutrition tailored to older adults Exploring more diverse consumption occasions for dairy beyond drinking milk In response, Fonterra has developed cheese slices with Chinese flavours, low-salt cheese, and products targeting weight management needs. It has also pursued innovations in collaboration with Chinese tea brands. Wang noted that under the current backdrop of profound global supply chain shifts, Fonterra will continue to draw from its global innovation expertise while deepening its focus on local demand – believing that only by combining both can truly excellent products be created. In another presentation titled 'Factory Technology Innovation: The Fundamental Driver of Product Development,' Fabio Wang, founder and CEO of Handan Coiner Food and Öarmilk, shared insights on how Öarmilk built its factory and how its facilities drive product innovation. He stated that from the beginning, his goal was to build a 'factory for the future' – with modular design at its core to enable the production of differentiated products within the industry. Focusing on the Greek yogurt category, Öarmilk’s factory began construction in 2017 and commenced production in 2020. From 2021 to 2024, the company continued to invest more than RMB 400 million (approx. $55.7 million) into the facility. As of May 2024, the factory reached a production capacity of over 500 tons, making Öarmilk the leading brand in actual production and sales in China’s chilled Greek yogurt market. Reports indicate that Öarmilk’s sales reached RMB 500 million (approx. $69.6 million) in 2024, with even higher targets set for the year ahead. Thanks to its self-owned factory, Öarmilk has also realised 'co-creation' with consumers. Fabio Wang shared that even minor consumer feedback can trigger significant production investments. For instance, after online users complained about the difficulty of locating expiration dates on yogurt cups, the company initiated a solution: precise date printing on the cup surface, which will be implemented before the end of the year. Snack and baking talks: Make snacks delicious and fun Felix Xu, vice president of R&D at Baixiang Food Group, shared some of the company's latest achievements, highlighting a 1.48% increase in category market share (according to MaShangYing data). Against the backdrop of an industry where a 0.5% increase is already challenging, Baixiang Food Group has achieved steady growth in recent years through product innovation and channel expansion. Felix Xu noted that Baixiang Food Group's revenue has surpassed RMB 10 billion (approx $1.4 billion) in recent years – an achievement made possible by the combined efforts in innovation, channel building and a strong sales team. Xu emphasised that at the core of product innovation lie four key pillars: 1. Product development : Centered on the consumer, aimed at driving brand and category growth. Baixiang Food Group launches more than 100 new products each year, using high-frequency innovation to stimulate demand – while ensuring both quantity and quality. 2. Innovation culture : Promoting open innovation through external collaboration with institutions, universities and associations, while strengthening internal innovation and building a creative atmosphere. 3. Talent development : Recruiting a diverse team, establishing two major R&D centres and investing continuously in talent and infrastructure to ensure long-term sustainability. 4. Technology research : Focusing on health and food safety to build core technical capabilities and meet multiple demands –such as being healthy, safe and delicious all at once. In recent years, baked goods have taken centre stage in retail supermarkets. What structural changes is the bakery sector undergoing? Why has supermarket bakery become so popular? Beyond affordability and health, what emerging consumer trends are shaping bakery sales? These questions were explored by Edison Zhang, founder of New Species Institute; Natalie Zhao, marketing director of China oils, ag and trading at Cargill; Peng Yuan, Innovation and Baking Center director at Lesaffre Group Greater China; and Jacky Chen, general manager of Guangzhou Liuhe Foods. Zhao remarked that bakery differs from many other food sectors in that it is shifting from artisan craftsmanship to industrialisation. He stressed that the industry needs new frameworks and methodologies for innovation. While industrial professionals focus on product shelf life and line feasibility, artisan bakers may create great-tasting samples that fail at scale due to issues like texture or shelf stability. Zhao emphasised Cargill’s ability to help clients navigate these technical hurdles: "We aim to provide clients with an industrial innovation framework. In bakery product innovation, early consideration should be given to line feasibility, ingredient interactions, moisture and oil migration during shelf life, and mould risks. These elements are key from the very beginning." Lesaffre Group brought four sample breads to the FBIF panel discussion. According to Yuan, the most popular bread in its on-site testing was not the high-fat, high-sugar brioche, but rather a multigrain sourdough, indicating a consumer shift toward low-fat, low-sugar options. Consumers are increasingly seeking clean label products, and Lesaffre has responded with a full range of clean label improvers. Lesaffre, the only domestic company with a live sourdough starter, also offers inactive sourdoughs derived from durum wheat and rye, which enrich the flavour profiles of healthier bakery products. Yuan noted that while bread in China is still largely seen as a snack, it is gradually moving toward becoming a staple food. Lesaffre will continue to promote the industry's progress through sustained innovation. Jacky Chen, general manager of Guangzhou Liuhe Foods, shared insights into the Chinese bakery market: The market size is steadily growing, with the frozen bakery segment already reaching tens of billions of RMB in value and expected to grow further As the market expands, competition is intensifying, with multiple players coexisting in China, now the largest single market globally He observed four key trends shaping China’s bakery sector: 1. Accelerated product innovation: Diversification is evident, with baked goods increasingly linked to emotional value 2. Health-oriented development: Some brands are incorporating locally sourced, nutritious ingredients into product development 3. Cross-category integration: Successful examples of bakery and coffee, and bakery and tea, illustrate this trend 4. Market segmentation: Differentiated demands from various consumer groups are driving customised products and services Functional ingredient talks: Explore the next star ingredient Tong Gao, director of marketing management division of Beijing Tong Ren Tang Health-Pharmaceutical (TRT-Health Group), delivered a presentation titled 'Delayed Retirement: Professionals Urgently Need Eastern Herbal Remedies'. She noted that in 2024, 'food-medicine homology' ranked among the top ten nutrition buzzwords, and Chinese authorities are actively updating the list of food-medicine homologous ingredients. Globally, the proportion of products containing herbal ingredients continues to rise year by year. Consumer research across multiple countries indicates that natural herbal ingredients with perceived health benefits tend to earn greater trust from consumers. In recent years, China's food-medicine homology industry has continued to expand in scale, accompanied by growing search volumes and online discussions. Industry reports show that functions such as immune enhancement, digestive support, and blood and energy replenishment are of high interest to both general consumers and working professionals. Consumer demands for healthy diets are also evolving, with increased attention to tonic foods. According to e-commerce data, products like bird's nest, goji berries and healthy teas remain popular, while ingredients such as honeysuckle, yam and poria are gaining traction. TRT-Health Group has been deeply engaged in the health and wellness sector for many years. In 2024, it established the Food-Medicine Homology Research Institute, focusing on 'efficacious and palatable' formulas and exploring trendy wellness products rooted in traditional Chinese medicine. The company is developing ready-to-eat and snack-like health foods, such as herbal wellness coffee and baked goods using herbal extracts and honey as sugar alternatives. Meanwhile, TRT-Health is also upgrading traditional products like herbal pastes, soups and herbal teas, reimagining them in new dosage forms that are portable, scenario-specific and trendy. In the field of dietary supplements, the company has launched several flagship products. One standout is the Tong Ren Tang Pai Feng Jiao Huang Qi Ruan Jiao Nang, which supports gastric mucosa health and won the FBIF Wow Food Award. The National Center of Technology Innovation for Dairy (NCTID), approved by the Ministry of Science and Technology and led by China's dairy giant Yili Group, is the only national-level innovation center in China’s dairy industry. The center has achieved major breakthroughs in areas such as sexed semen technology, lactoferrin extraction and probiotic encapsulation, and in some fields has reached global leadership or introduced world-first innovations. Jian He, general manager of the National Center of Technology Innovation for Dairy (NCTID), began his talk by outlining 12 innovation hotspots in China’s dairy science sector. He emphasised that driven by expanding market demand, supportive government policies and advancements in domestic technologies, deep processing of dairy products will be a core path for the high-quality development of China’s dairy sector. He stated: "From a consumption trend perspective, we believe we are at a turning point". He introduced the NCTID’s work in protein separation, enzymatic hydrolysis, protein structure and functional optimisation, and encapsulation technologies, highlighting practical achievements in developing high-value functional dairy ingredients through advanced processing. In protein separation, he detailed the NCTID’s collaboration with Yili on lactoferrin extraction, where they pioneered a targeted extraction and aseptic reintegration technology. This innovation increased the retention rate of lactoferrin in ambient milk from 10% to over 90%, already applied in commercial products. By optimising the separation of α-lactalbumin, β-casein, and osteopontin, while balancing purity, technical precision and cost, the NCTID has reduced reliance on imported raw materials and elevated China’s competitiveness in dairy processing. These technologies are now used in infant formula and are expected to extend to more product categories in the future. Lastly, He addressed the critical issue of how to preserve activity and functional stability of dairy components during digestion and absorption. The NCTID has developed cutting-edge encapsulation technology with independent intellectual property rights, enabling the embedding of ingredients like calcium and probiotics to improve bioavailability and stability, solving challenges such as probiotic survivability in ambient dairy products. Marketing talks: Growth and beyond growth At the Marketing Talks of FBIF2025, Eason Li, chief editor, social media office and brand content at McDonald's China, delivered a keynote speech. According to Li, McDonald's China currently publishes daily content across seven core social platforms. The brand generates over 100 pieces of content each month on these platforms – ranging from images and articles to videos and creative campaigns – reaching over 160 million followers. McDonald’s China has also established two long-standing fan-centered social media campaigns: Pie Day and Large Fries Day, both of which have been running for 11 years. Li outlined three key reasons why McDonald's has committed over a decade to cultivating these campaigns: Long-termism: McDonald’s has numerous products that have remained on sale for over 50 years, which is a testament to the brand’s belief in sustained, long-term efforts The goal of building strong fan communities: Fans are one of the brand’s most valuable assets Using fan holidays to maintain continuous engagement with consumers through classic products In addition to these core campaigns, McDonald’s also launches new creative themes every year, introduces seasonal product promotions and curates unique fan experiences. Li also referenced the classic 'campfire and fireworks' theory in marketing: the ongoing, steady stream of social content acts as a campfire, drawing consumers closer and building lasting relationships. Fireworks, on the other hand, are those high-impact, short-duration campaigns that ignite mass attention and discussion. Li further shared McDonald's' internal framework for crafting compelling 'Fan Truths' moments – the 3S theory. Specific: The brand story must be tangible, not vague Shared resonance: The McDonald’s logo often evokes a sense of comfort, representing consistent quality and great taste Sincerity or Singularity: Brands don’t need to appear perfect; leaving room for authenticity allows consumers to feel a deeper, more human connection Rafael Pitanguy, deputy global chief creative officer and Coca-Cola creative lead of VML, joined the session remotely to share his creative insights. He emphasised the often-overlooked power of familiarity in creativity. According to Pitanguy, the secret to powerful creative work lies in combining originality with familiarity – this blend creates resonance and impact. “If you only focus on originality without familiarity, people struggle to relate, and your message loses effectiveness," he explained. "Everything feels alien. But if your content is only familiar with no originality, it becomes generic and uninteresting. Creativity thrives when these two forces are combined.” Pitanguy disclosed more details of the Coke-creating project in his sharing. This event was led by VML and won three gold medals at the 2024 Cannes Lions International Creative Festival. And it helped Coca-Cola win the Creative Brand of the Year for the first time, becoming the marketing campaign with the most awards in the brand's history. Because small shops are one of Coca-Cola's largest sales channels, he believes that the people behind these can also become brand ambassadors for Coca-Cola. He chooses to listen to their voices and help them make their voices heard. The more crucial aspect of this project lies in listening to their originality and giving full play to it, merely adding a spotlight to their original content. Pitanguy said: “Agencies and marketing departments should always remember to place culture at a higher level, rather than our design guiding principles. Letting consumers see our brand design can also be very democratic, making the industry remember that even if our brand has grown very big, people are still more important." The Newsroom Marketing FBIF2025 recap: Exploring the future growth of the global F&B industry News July 2, 2025 Beverage Marketing Food Related news Legal Thailand’s New Alcohol Law Sparks Backlash from Tourism & Nightlife Sectors Beverage Heineken Partners with Designer Axel Chay on Limited-Edition Marseille-Inspired Beer Coffee & Tea Oatly Launches ‘Baristamatic’: New Oat Drink Designed for Automated Coffee Machines People Nichols Appoints Matthew Rothwell as CFO and Company Secretary

COO James Arrow to take helm as Scottish craft brewer enters next phase of growth COO James Arrow to take helm as Scottish craft brewer enters next phase of growth Scottish craft beer producer BrewDog has announced that James Watt, its co-founder and long-time chief executive officer, will step down from the role after 17 years of leadership. In a planned succession move, James Arrow, currently chief operating officer, will assume the position of CEO. Watt will transition into a newly created role of “captain and co-founder”, retaining his shareholding and a seat on the BrewDog PLC board. Leadership Transition Marks New Chapter for BrewDog Founded in 2007 by Watt and Martin Dickie in a Fraserburgh garage, BrewDog has grown from a small Scottish start-up into one of the world’s leading craft brewers, employing more than 2,500 people across its head office, four breweries, and over 120 bars worldwide. BrewDog chair Allan Leighton praised Watt’s leadership and endorsed Arrow’s appointment, commenting: “James Arrow is a proven leader. His tenure as COO has given him deep insight into the business, and the board is delighted to have him guide BrewDog through its next phase of growth.” Leighton added: “Under James Watt’s leadership, BrewDog has grown from very humble beginnings to become a globally recognised brand. I’m pleased he will continue to offer his insight, creativity, and energy on the board.” Focus Shifts to Sustainable Growth and Profitability Arrow, who joined BrewDog as COO in September 2023, will now focus on accelerating growth, enhancing operational efficiency, and strengthening the company’s route to profitability. His leadership comes at a pivotal time as BrewDog explores opportunities for a potential public listing. “James and Martin have created a fantastic business,” said Arrow. “I’m looking forward to building on their achievements and leading BrewDog through its next stage of development.” Watt Reflects on 17 Years of “Incredible” Growth During his tenure, Watt oversaw BrewDog’s transformation from a niche craft brewer into an international powerhouse with operations in the UK, the US, Germany, and Australia. The company pioneered the Equity for Punks crowdfunding model and became a vocal advocate for sustainability through initiatives such as the Lost Forest carbon offsetting project. However, the brand’s rise has not been without challenges. In recent years, BrewDog has faced criticism over its workplace culture and leadership style, prompting internal reforms to strengthen governance and employee engagement. In his departure statement, Watt reflected: “I have loved co-founding this amazing business and leading it for the last 17 years. I want to thank all the incredible people who helped make BrewDog what it is today. I’m excited to take some time to travel, spend time with my family, and focus on new ventures.” Industry Outlook The leadership transition marks a defining moment for BrewDog as it seeks to balance its maverick brand identity with the demands of a maturing global drinks business. Analysts suggest Arrow’s appointment may signal a shift toward operational discipline and long-term financial stability, positioning BrewDog for its next stage of evolution in a competitive international beer market. The Newsroom People BrewDog Founder James Watt Steps Down as CEO After 17 Years News May 8, 2024 People Business & Finance Beverage Alcohol Related news People SIG Group appoints Mikko Keto as new CEO People Walmart Names John Furner as Next President & CEO, Succeeding Doug McMillon in 2026 People Hochdorf Appoints Former Danone Executive Sandro Tichelli as CEO People Nichols Appoints Matthew Rothwell as CFO and Company Secretary

PNC Brands Group has strengthened its food manufacturing portfolio with the acquisition of a majority stake in Ice Cream Factory, a Missouri-based producer of handcrafted ice cream. The deal enhances PNC’s vertically integrated manufacturing network while providing Ice Cream Factory with resources to accelerate growth and innovation. PNC Brands Group has strengthened its food manufacturing portfolio with the acquisition of a majority stake in Ice Cream Factory, a Missouri-based producer of handcrafted ice cream. The deal enhances PNC’s vertically integrated manufacturing network while providing Ice Cream Factory with resources to accelerate growth and innovation. Historic site transformed into modern production hub Founded in Lebanon, Missouri, Ice Cream Factory operates from a restored 90,000 sq ft dairy facility originally built in the 1940s and listed on the National Register of Historic Places. The site serves as the company’s headquarters and primary production plant, supplying handcrafted ice cream to thousands of retail outlets across the US and offering co-manufacturing services for regional and emerging frozen dessert brands. Under PNC’s ownership, the facility will undergo further modernisation and capacity expansion, including upgrades to processing lines, expanded frozen storage, and the addition of savory production capabilities. Leadership alignment and growth strategy As part of the transaction, founder Shannon Imler will move into the role of Chief Growth Officer to lead brand and product expansion efforts. Gail Kurpgeweit, CEO of PNC Brands Group, will also assume the CEO position at Ice Cream Factory to ensure strategic alignment across the company’s food manufacturing portfolio. The acquisition supports PNC’s goal of expanding its “Menu to Market” commercialisation platform, offering integrated product development, co-packing, and distribution services to restaurant chains and emerging food brands. Strengthening workforce and industry presence PNC confirmed that all current Ice Cream Factory employees will be retained, with plans to create 12–15 new roles in production, R&D, and client services. The deal highlights the ongoing consolidation trend in the US food manufacturing sector, as companies pursue vertically integrated models to improve supply chain efficiency and reduce time-to-market for innovation-led brands. Kurpgeweit said the acquisition reinforces PNC’s long-term vision: “Bringing Ice Cream Factory into the PNC Brands family enhances our ability to deliver end-to-end manufacturing solutions while preserving the craftsmanship and creativity that define the Ice Cream Factory brand.” The Newsroom Confectionery PNC Brands Group expands manufacturing capabilities with Ice Cream Factory acquisition October 20, 2025 Confectionery Dairy Related news People Incredo Appoints Industry Veteran Aldo Uva as New CEO People Glucose Health Strengthens Board with Financial Services Veteran Christopher J. Jemapete Alcohol The Drinks Bureau adds Jam Doughnut Daiquiri to canned cocktail range Confectionery Lindt & Sprüngli introduces Excellence Fusion chocolate bar

Minnesota-based food giant Hormel Foods has announced a strategic spin-off of its premium nut butter brand Justin's, partnering with New York private equity firm Forward Consumer Partners in a deal expected to close by year-end. Minnesota-based food giant Hormel Foods has announced a strategic spin-off of its premium nut butter brand Justin's, partnering with New York private equity firm Forward Consumer Partners in a deal expected to close by year-end. Under the agreement, Forward Consumer Partners will acquire a 51% controlling stake in Justin's, transforming the brand into an independent company while Hormel Foods retains a 49% ownership interest. The transaction represents a strategic move by Hormel to unlock value within its diverse portfolio while maintaining significant involvement in the brand's future growth. Leadership Changes and Strategic Vision The newly independent Justin's will be led by returning CEO Peter Burns, who previously held the position in 2016. Burns brings extensive experience from leadership roles at major food companies including Hershey, Mauna Loa Macadamia Nut Corp., Izze Beverage, and Hain Celestial. Justin Gold, the brand's founder who established the company in 2004, will return as a strategic adviser and board member. Matt Leeds, Forward Consumer Partners' founder and managing partner, will serve as chairman of the standalone company. "The Justin's brand is a textbook Forward asset – a powerful brand that makes beloved products, with an enduring track record of success and significant untapped potential," commented Leeds on the partnership. Brand Evolution and Market Position Since Hormel's acquisition of Justin's in 2016, the brand has expanded significantly beyond its original offerings. John Ghingo, president of Hormel Foods, noted that the company has broadened the portfolio to include both almond and peanut butters, while also introducing innovative peanut and almond butter cups. "Justin's has always had incredible equity, and there is even more opportunity ahead," Ghingo stated. "This new partnership with Forward will build on that strong foundation, providing even greater focus and resources to help the business grow – while we remain invested in its success." Strategic Portfolio Management The Justin's spin-off reflects Hormel Foods' broader strategic approach to portfolio optimization. Ghingo emphasized that the move "reflects a broader strategy at Hormel Foods of finding creative ways to unlock the potential of all of our brands." This transaction occurs during a period of leadership transition at Hormel Foods, with CEO Jeff Ettinger currently serving in an interim capacity following Jim Snee's retirement announcement in June. The company has also appointed Paul Kuehneman as interim CFO. Financial Performance Context While Hormel Foods has not yet released its fourth-quarter results ending October 26, the company provided positive guidance, expecting strong top-line performance driven by sustained demand across retail, foodservice, and international segments. Turkey products and the Planters snacks brand are leading growth drivers. Net sales for the quarter are projected at the upper end of previous guidance, though adjusted earnings per share are forecast slightly below earlier expectations by approximately $0.08 to $0.09. Industry Implications The Justin's spin-off represents a growing trend in the food and beverage industry where established companies are partnering with private equity to unlock value in specialty brands while maintaining strategic involvement. This approach allows brands to benefit from focused management attention and specialized resources while leveraging the parent company's operational expertise and market relationships. For the premium nut butter segment, this transaction positions Justin's for accelerated growth in the competitive natural and organic foods market, where consumer demand continues to drive innovation and expansion opportunities. The Newsroom Business & Finance Hormel Foods Spins Off Justin's Brand in Strategic Partnership with Forward Consumer Partners News November 5, 2025 Business & Finance Food Related news People SIG Group appoints Mikko Keto as new CEO Legal Trump Removes Tariffs on Key Food & Beverage Imports Including Coffee, Cocoa and Beef Legal Thailand’s New Alcohol Law Sparks Backlash from Tourism & Nightlife Sectors People Hochdorf Appoints Former Danone Executive Sandro Tichelli as CEO

You’re reading a free preview of The Newsroom 📰 ✅ Get full access to The Newsroom — your personalised F&B feed with curated insights, company updates, and announcements. + access to the full app collection from FNBX 👉 Join for Free 👋 Log in Subscribe to weekly updates Email* Yes, subscribe me to your newsletter. Submit The Newsroom Flavours & Colours Dairy August 20, 2025 Magnum Ice Cream Company launches glow-in-the-dark Hydro:ICE ahead of Unilever demerger The Magnum Ice Cream Company has unveiled a limited-edition glow-in-the-dark ice pop, Hydro:ICE, in Ibiza, ahead of its upcoming demerger from Unilever. Fresh Produce July 23, 2025 Co-op Launches Mojito-Flavoured Grapes in Fresh Produce Aisle The product will roll out in approximately 500 Co-op stores from 23 July 2025, tapping into rising consumer demand for inventive and flavourful snacking options. Soft drinks February 3, 2025 Pepsi expands zero sugar range with Strawberries ‘N’ Cream and Cream Soda flavours New Strawberries ‘N’ Cream and Cream Soda variants target Gen Z flavour seekers and drive flavoured cola growth New Products October 14, 2024 McCormick Unveils Limited-Edition Holiday Finishing Sugars for Festive Baking and Beverages Set to arrive on grocery shelves nationwide this October, the collection features six festive flavors — Candy Cane, English Toffee, Salted Caramel, Hot Cocoa, Gingerbread Spice, and White Frosting. Energy Drinks September 18, 2024 Monster expands juice line with Rio Carnival-inspired energy drink New ‘Rio Punch’ flavour joins Juice Monster range, celebrating Brazil’s vibrant fruit culture First PREV 1 Page 1 NEXT Last

The global functional food and beverage market has been valued at over $281bn (€242bn) and is forecast hit half a trillion by 2028, according to stats specialists Statista. Go Trend Functional food and drinks Consumer demand for functional foods and beverages is off the charts. From confectionery to coffee, the functional trend is large and in charge. The market has been valued at over $281bn (€242bn) and is forecast hit half a trillion by 2028, according to stats specialists Statista. Overview Opportunities Suppliers Latest news Reports Top Story ... Loading... ... NutriHarvest Ingredients Ltd. Supplier Premium Nut Ingredients for High-Protein Food Innovation NutriHarvest Ingredients specialises in sustainably sourced almonds, peanuts, and cashews tailored for use in protein bars, plant-based snacks, and fortified beverages. Our cold-pressed processing ensures superior flavour retention, clean-label formulation, and optimal protein integrity — helping brands create nutritious products consumers love. Learn more Supplier BioTaste Solutions Flavor science with functional integrity Flavor systems specifically formulated for high-protein and high-fiber matrices Sugar-reduction and mouthfeel-enhancement platforms (plant-based fat mimetics) Sensory mapping & consumer acceptance testing (remote panels) Clean-label masking agents (natural polymers & botanical modulators) Service NutriEdge Strategies Ltd. Brand & Growth Strategy for Functional Food Innovators NutriEdge Strategies partners with emerging and established functional food and beverage brands to accelerate market traction through data-driven storytelling, regulatory-savvy positioning, and strategic brand execution. Technology ProcessPulse Technologies Intelligent processing for consistent functional performance Engineering and automation firm that supplies modular process equipment and software specifically tuned for functional ingredient integrity (low-heat drying, precision dosing, aseptic blending). Supplier VitalForge Labs Engineered ingredients for smarter nutrition NeuroFuse™ Powder — low-acid, heat-stable cognitive blend for RTD beverages GutShield™ Microcapsules — shelf-stable probiotic delivery for bars/snacks

Premium sake producer Dassai is set to make history with the launch of its Dassai Moon Project, an initiative that will see the Japanese brand attempt to brew sake in space for the first time. Premium sake producer Dassai is set to make history with the launch of its Dassai Moon Project, an initiative that will see the Japanese brand attempt to brew sake in space for the first time. Scheduled for liftoff today (20 October 2025) from Japan’s Tanegashima Space Center, the mission will test the feasibility of fermenting sake in a microgravity environment aboard the International Space Station (ISS). The project – developed in collaboration with the Japan Aerospace Exploration Agency (JAXA) – will use H3 Rocket No. 7 to transport rice, Koji, yeast and water to the ISS. Once aboard, astronaut Kimiya Yui will conduct the fermentation experiment within the Kibou (Hope) module, using a specialised system designed to replicate lunar gravity conditions through an artificial gravity generator in the Cell Culture and Bio-engineering Facility-Light (CBEF-L). A step toward lunar brewing The mission represents the first stage in Dassai’s long-term ambition to establish a sake brewery on the Moon by 2050. The company first revealed this goal in 2024, outlining plans to study how microgravity and partial lunar gravity affect traditional fermentation processes. Data gathered from the ISS experiment will help scientists understand how yeast behaviour, temperature control and flavour development differ outside Earth’s atmosphere – insights that could support future space-based food and beverage production. Tradition meets technology Following the completion of the experiment, around 520g of moromi (fermented mash) will be returned to Earth. Half will be pressed into a limited-edition sake named Dassai Moon, which has already been pre-sold in Japan for JPY 1.1 million (approx. £650,000). Proceeds from sales will fund further research and domestic space initiatives. The remaining moromi will be preserved for analysis as the first-ever space-brewed fermentation sample, offering valuable data for both scientists and brewers exploring off-world production. Rice as the future of space agriculture Dassai believes rice offers a practical advantage over heavier raw materials such as grapes for space-based production, due to its lightweight nature and storability. The company ultimately aims to use lunar water resources for brewing directly on the Moon’s surface. Expanding the frontier of food innovation The Dassai Moon Project underscores a growing movement within the global food and drink industry toward scientific exploration and product innovation. The initiative combines: Traditional craftsmanship, rooted in centuries-old sake brewing methods Advanced aerospace technology, leveraging JAXA’s microgravity research facilities Scientific innovation, expanding understanding of fermentation beyond Earth Premium brand positioning, with limited-edition products that capture consumer imagination If successful, Dassai’s space brewing venture could inspire a new era of space-based food production, positioning sake as one of the first beverages to bridge heritage craftsmanship and extraterrestrial innovation. The Newsroom Alcohol Dassai launches pioneering sake brewing project aboard ISS October 19, 2025 Beverage Alcohol Related news Legal Thailand’s New Alcohol Law Sparks Backlash from Tourism & Nightlife Sectors Beverage Heineken Partners with Designer Axel Chay on Limited-Edition Marseille-Inspired Beer Coffee & Tea Oatly Launches ‘Baristamatic’: New Oat Drink Designed for Automated Coffee Machines People Nichols Appoints Matthew Rothwell as CFO and Company Secretary

Industry giant implements major cost-cutting strategy just 45 days after leadership change Industry giant implements major cost-cutting strategy just 45 days after leadership change The global food and beverage industry was sent into shock last week following Nestlé's announcement of a massive restructuring plan that will see 16,000 jobs eliminated as part of an aggressive cost-cutting initiative. The dramatic move comes just six weeks after Philipp Navratil assumed the role of CEO at the Swiss multinational, marking one of the most significant leadership decisions in recent industry history. Key Developments: Nestlé to eliminate 16,000 positions (7% of workforce) under new CEO Philipp Navratil Restructuring announced just 45 days after Navratil's appointment Company targets €3.2bn in savings by end of 2027 Market capitalization declined from €326.8bn to €223.0bn over four years Sales growth has stagnated amid increasing competitive pressure Leadership Transition Amid Turbulence Navratil's rapid ascension to the top role followed the unexpected departure of his predecessor, Laurent Freixe, creating additional uncertainty within the organization. "We didn't expect to find ourselves here," acknowledged Anna Manz, Nestlé's CFO, during a candid discussion with Barclays analyst Warren Ackerman. The leadership upheaval has provided compelling drama for industry observers while potentially offering competitive advantages to rival companies. Despite these challenges, the manufacturer of iconic brands including KitKat, Nespresso, and Häagen-Dazs continues to battle declining sales growth and weakening share prices. Strategic Rationale Behind Internal Appointment Rather than seeking external leadership, Nestlé opted to promote from within, selecting Navratil based on his extensive 20-year tenure within the organization. According to Nandini Roy Choudhury, principal consultant for food and beverage at Future Market Insights, this decision reflects strategic thinking. "Philipp Navratil represents a classic 'operator-strategist' who has developed deep institutional knowledge through two decades within Nestlé's system," Choudhury explains. "His experience spans internal audit, country and category P&L management in Central America and Mexico, providing him with essential skills in local execution, productivity optimization, and pricing discipline." Navratil's career progression included leadership of the Coffee Strategic Business Unit, where he managed two of Nestlé's most valuable assets - Nescafé and the Starbucks partnership. His most recent role as CEO of Nespresso since July 2024 involved managing a capital-intensive "system business" requiring coordination of innovation, supply chain resilience, and retail economics. Aggressive Restructuring Strategy In his inaugural earnings report as CEO, Navratil demonstrated both decisive cost management and innovation commitment. The workforce reduction represents 7% of total employees, while the company has established a savings target of CHF 3.0bn (€3.2bn) by 2027. "As Nestlé moves forward, we will be rigorous in our approach to resource allocation, prioritising the opportunities and businesses with the highest potential returns," Navratil stated during the Q3 earnings announcement on October 16. The new CEO emphasized Nestlé's commitment to "bolder investing at scale and driving innovation to deliver accelerated growth and value creation," while sending a clear message to stakeholders: "We are fostering a culture that embraces a performance mindset, that does not accept losing market share, and where winning is rewarded." Market Response and Analyst Perspectives Initial investor and analyst reactions suggest cautious optimism, with the prevailing sentiment being "show me," according to Future Market Insights' Choudhury. Financial services firms like Morningstar have maintained their Nestlé valuations unchanged, indicating confidence in the company's potential for recovery. "Analysts appreciate the directional clarity - fewer SKUs, faster gatekeeping, more 'earning your right to price' through claims, formats, and systems," Choudhury notes. "They're seeking concrete evidence in upcoming results: range rationalization metrics, cycle-time KPIs from brief-to-shelf, and cost reductions reflected in unit economics by category and region." Critical Performance Metrics Industry analysts are monitoring several key indicators: Organic Sales Growth (OSG): Decomposed into volume growth versus pricing. H1-2025 showed OSG +2.9%, with volume growth at +0.2% and pricing at +2.7% Operating Margins: Testing whether productivity improvements can maintain margins as pricing normalizes Currency Impact: Strong Swiss franc affects reported performance versus local market results Capital Allocation: Focus on capital expenditure discipline and portfolio optimization Industry Implications As Nestlé embarks on this transformative journey under Navratil's leadership, the stakes extend beyond company performance to broader industry dynamics. The restructuring represents one of the most significant corporate reorganizations in recent food and beverage history, with potential implications for competitive positioning, innovation investment, and market consolidation. Whether Navratil's combination of insider expertise and strategic vision will successfully reverse Nestlé's declining trajectory remains to be determined. However, the global food and beverage industry will be closely monitoring these developments, as the outcome could influence strategic approaches across the sector. Featured in this news Food Nestlé The Newsroom People Nestlé Appoints New CEO Philipp Navratil: Bold Restructuring Plan Aims to Revive Growth News October 23, 2025 People Food Related news People SIG Group appoints Mikko Keto as new CEO People Walmart Names John Furner as Next President & CEO, Succeeding Doug McMillon in 2026 People Hochdorf Appoints Former Danone Executive Sandro Tichelli as CEO People Nichols Appoints Matthew Rothwell as CFO and Company Secretary

New 400,000 sq ft site to produce 2m lbs of premium bacon weekly, creating 450 jobs in southcentral Kentucky New 400,000 sq ft site to produce 2m lbs of premium bacon weekly, creating 450 jobs in southcentral Kentucky Tyson Foods has officially opened its new $355 million bacon production facility in Bowling Green, Kentucky, marking a major expansion of the company’s prepared foods division and its capacity to meet rising demand for premium bacon products. The 400,000-square-foot facility will produce an estimated 2 million pounds of Jimmy Dean and retail bacon products per week, alongside foodservice bacon formats. The site is expected to create nearly 450 new jobs in the region. Designed with a focus on automation and efficiency, the new facility integrates robotics, driverless forklifts and autonomous guided vehicles to enhance productivity and workplace safety. Tyson said the plant was developed to support innovation across its bacon portfolio, including new flavour varieties, product formats and fully cooked options. “Our innovative new plant in Bowling Green reflects a major investment that we are proud to make in southcentral Kentucky,” said Donnie King, president and CEO of Tyson Foods. “This enables us to focus on the health and safety of our team members while also delivering best-in-class service for our customers.” Melanie Boulden, group president of prepared foods and chief growth officer at Tyson, added: “Bacon is a growing category driven by strong consumer demand at home and in restaurants. Our expanded production will allow us to lead this growth and continue driving innovation in the category.” The site was strategically located to leverage Tyson’s existing pork supply chain, benefiting from proximity to raw materials and key inbound and outbound transportation routes. The company noted that the new facility “supports end-to-end profitability by utilising pork bellies provided primarily by Tyson Foods’ pork segment.” Tyson has also partnered with Southcentral Kentucky Community and Technical College to provide technical training, including a dedicated robotics lab, to upskill employees and support the company’s adoption of advanced manufacturing technologies. The Bowling Green plant represents one of Tyson’s largest investments in its prepared foods segment to date, underscoring the company’s ongoing commitment to expanding its value-added protein portfolio. The Newsroom Meat & Seafood Tyson Foods opens $355m bacon production facility in Kentucky January 26, 2024 Facilities Meat & Seafood Related news Packaging Ball Corporation invests $60m to expand aluminium can production in India Facilities Angel Yeast Launches 11,000-Ton Yeast Protein Production Line in China Facilities Tetra Pak Opens New Powder Development Centre in France to Support Innovation in Protein and Functional Nutrition Snacking Wholebake Expands Operations as a Leading Healthy Snack Bar Manufacturer

You’re reading a free preview of The Newsroom 📰 ✅ Get full access to The Newsroom — your personalised F&B feed with curated insights, company updates, and announcements. + access to the full app collection from FNBX 👉 Join for Free 👋 Log in Subscribe to weekly updates Email* Yes, subscribe me to your newsletter. Submit The Newsroom Logistics & Supply Chain Legal November 17, 2025 Trump Removes Tariffs on Key Food & Beverage Imports Including Coffee, Cocoa and Beef US President Donald Trump has rolled back a series of wide-reaching import tariffs, removing levies on a range of food and beverage products including coffee, tea, tropical fruits, cocoa, spices, nuts, grains and beef. Food October 7, 2025 Atlantic Canada's Food & Beverage Exporters Make Strategic European Market Expansion Ten high-potential companies explore lucrative opportunities across UK and German markets through government-backed trade mission Meat & Seafood July 2, 2025 Tyson Foods invests $23.5m to expand Kentucky facility Tyson Foods has announced a $23.5 million investment to expand and modernise its Henderson County facility in Robards, Kentucky, reinforcing its commitment to the region and securing more than 1,100 existing jobs. First PREV 1 Page 1 NEXT Last

Governor Greg Abbott signs Senate Bill 25, setting new labelling requirements for artificial ingredients not permitted in the EU, UK, Canada, or Australia Governor Greg Abbott signs Senate Bill 25, setting new labelling requirements for artificial ingredients not permitted in the EU, UK, Canada, or Australia Texas Governor Greg Abbott has signed Senate Bill 25, a landmark piece of legislation that will require packaged food and beverages sold in the state to display warning labels if they contain certain artificial ingredients restricted or banned in other major markets. The bill—dubbed the ‘Make Texas Healthy Again Act’—was signed into law on June 22, 2025, following unanimous approval in the state senate earlier this month. The measure is backed by U.S. health secretary Robert F. Kennedy Jr., whose broader campaign seeks to address chronic disease through dietary reform and ingredient transparency. Labelling Requirements Target 44 Ingredients Banned Abroad Once the new rules take effect in 2026, manufacturers selling products in Texas will be required to include a label stating: “WARNING: This product contains an ingredient that is not recommended for human consumption by the appropriate authority in Australia, Canada, the European Union, or the United Kingdom.” The regulation applies to 44 additives, including a range of artificial colours, preservatives, bleached and bromated flours, and other synthetic compounds still permitted by the U.S. Food and Drug Administration (FDA) but restricted in other countries. The move reflects mounting scrutiny of artificial ingredients in the U.S. food supply, particularly petroleum-derived dyes and chemical preservatives linked to hyperactivity in children and other potential health risks. Regulatory Context and Industry Impact The Texas legislation follows recent federal actions tightening oversight of synthetic additives. Earlier this year, the FDA banned Red Dye No. 3 after studies linked the colourant to cancer in laboratory rats. In April, the agency announced long-term plans to phase out all petroleum-based dyes from the U.S. food system, with new natural alternatives approved in May to support reformulation efforts. While Senate Bill 25 is a state-level initiative, analysts expect its impact to extend nationwide. With major brands such as Doritos, Skittles, and Gatorade among those affected, many manufacturers are likely to standardise labelling and formulations across markets to avoid supply chain complexity. “Even though this law is state-specific, it could act as a de facto national standard,” said one industry consultant. “No major brand wants two separate supply chains—one for Texas and one for the rest of the country.” A Shift Toward Ingredient Transparency Governor Abbott, who signed more than 1,150 bills into law alongside this measure, said the legislative session delivered “results that will benefit Texans for generations to come.” For the food and beverage sector, the Texas labelling mandate underscores a growing shift in the U.S. regulatory environment toward ingredient transparency and consumer health protection, echoing trends long established in Europe. As implementation approaches, manufacturers will face reformulation challenges, packaging redesign costs, and new compliance demands—but also opportunities to align with consumer expectations for cleaner, more natural products. The Newsroom Legal Texas Enacts New Law Mandating Warning Labels on Foods with Banned Additives News June 22, 2025 Safety & Quaility Legal Business & Finance Packaging Related news Water Dutch Water Tech Startup Hulo Secures €2.3M to Scale AI-Powered Leak Detection Safety & Quaility INC Launches Sustainability Certification Specifically for the Nut and Dried Fruit Industry

You’re reading a free preview of The Newsroom 📰 ✅ Get full access to The Newsroom — your personalised F&B feed with curated insights, company updates, and announcements. + access to the full app collection from FNBX 👉 Join for Free 👋 Log in Subscribe to weekly updates Email* Yes, subscribe me to your newsletter. Submit The Newsroom Retail New Products November 17, 2025 East Pizzas Launches First Retail Range of Sourdough Dough Balls, Bases and Topped Pizzas Scottish sourdough pizza brand East Pizzas is entering the retail market for the first time, unveiling a new lineup of sourdough dough balls, pizza bases and ready-to-cook topped pizzas rolling out from next month. People November 16, 2025 Walmart Names John Furner as Next President & CEO, Succeeding Doug McMillon in 2026 McMillon will retire from the CEO role on January 31, 2026, remain on the Board until the next annual shareholders’ meeting, and continue advising Furner through FY2027 to ensure a seamless transition. Legal October 28, 2025 Greencore-Bakkavor £1.2 Billion Merger Faces UK Antitrust Scrutiny Over Market Concentration Concerns The Competition and Markets Authority (CMA) has raised significant competition concerns regarding the proposed £1.2 billion ($1.61 billion) merger between convenience food manufacturers Greencore Group and Bakkavor Group... Fresh Produce July 23, 2025 Co-op Launches Mojito-Flavoured Grapes in Fresh Produce Aisle The product will roll out in approximately 500 Co-op stores from 23 July 2025, tapping into rising consumer demand for inventive and flavourful snacking options. Dairy January 21, 2025 Aldi launches new high-protein ice cream tubs to expand affordable protein range Aldi UK has expanded its protein-focused range with the launch of new Kri Kri High Protein Ice Cream tubs, available in two indulgent flavours: Chocolate Hype and Peanut Butter Load. New Products October 9, 2024 Iceland launches age-restricted ready meals featuring world’s hottest chilli Iceland Foods has introduced two age-restricted ready meals featuring Pepper X, the Guinness World Records-recognised hottest chilli in the world. The launch positions Iceland as the first UK supermarket to impose an 18+ restriction on ready meals. First PREV 1 Page 1 NEXT Last