Thermo Fisher Scientific has unveiled a new all-in-one quantitative PCR (qPCR) solution for rapid beverage spoilage detection, developed in collaboration with Coca-Cola Europacific Partners (CCEP). comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Thermo Fisher Scientific has unveiled a new all-in-one quantitative PCR (qPCR) solution for rapid beverage spoilage detection, developed in collaboration with Coca-Cola Europacific Partners (CCEP). Integrated into the Thermo Scientific SureTect PCR System, the new assay is designed to identify spoilage organisms much earlier in the production cycle, offering broad application across the global beverage industry. Microbial contamination continues to pose significant risks for beverage producers, leading to costly recalls, compromised batch quality and reputational damage. According to Thermo Fisher, conventional culture-based testing can take several days and may fail to detect certain preservative-resistant microorganisms. The new SureTect Beverage Spoilage Multiplex qPCR Assay detects more than 100 strains of key spoilage organisms—including preservative-resistant yeasts, moulds, lactic acid bacteria and acetic acid bacteria—in a single PCR reaction. Thermo Fisher describes this multiplex capability as a first for the industry. The company says the solution can cut testing times by up to 50%, enabling manufacturers to release batches with greater confidence while improving quality-control efficiency. Chris Armstrong, president of microbiology at Thermo Fisher Scientific, said: “Product recalls don’t just impact the consumer – brands face both financial and reputational harm, making the true cost of a recall much more expensive than the product lost. This qPCR-based assay helps brands avoid risk, protect their customers and keep their products on shelves by providing a faster and more accurate result on their batch tests.” Demand for faster, higher-confidence testing has grown across beverage categories, particularly for limited-edition and seasonal SKUs where production windows are tight. Raul Mesa, senior manager QESH at CCEP, added: “Staying ahead of spoilage is key for us. Working with Thermo Fisher lets us use the best science to make sure every bottle that reaches a customer meets our high standards. High-throughput, reliable and secure testing solutions are essential as we look to always ensure the perfect product for our consumers.” Safety & Quality Thermo Fisher and CCEP present ‘industry-first’ rapid beverage spoilage detection solution News November 29, 2025 New Products Nestlé Launches Dessert Culinary Solutions in Brazil and China Ingredients Lallemand Launches Solyve as Dedicated Food and Beverage Enzyme Unit Ingredients Superbrewed Food Launches Thryvia Postbiotic for Functional Food and Drink Technology KPM Analytics Launches MCT700 Series In Line NIR Sensors for Food Processing Beverage Technology Safety & Quality Related news

GEA has introduced the GSE 150 CPR clarifying separator to help citrus processors maintain stable production and minimise product loss amid increasing raw material volatility caused by climate extremes and crop disease. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom GEA has announced the launch of the GSE 150 CPR, a new clarifying separator specifically engineered for pulp-rich citrus juices. The machine targets medium-capacity processors who are increasingly challenged by fluctuating raw material quality. The launch arrives as the global citrus industry faces significant pressure from the HLB (citrus greening) plant disease and extreme weather conditions in major production hubs like Brazil. According to Fundecitrus, approximately 48% of the Brazilian Citrus Belt is currently affected by greening, resulting in smaller fruits with lower juice content and uneven solids. The GSE 150 CPR is designed to stabilise the clarification process under these variable conditions while minimising juice losses. Technical Innovation in Continuous Pulp Discharge The core of the GSE 150 CPR is its Constant Pulp Removal (CPR) technology. Unlike conventional separators that rely on intermittent solids discharge, this model utilises a specialised separating disc and a second centripetal pump. This configuration allows for the continuous conveyance of pulp out of the machine under pressure of up to 4 bar. By removing the reliance on solids-holding volume for process stability, the machine can handle highly fluctuating pulp content without frequent interruptions. Technical performance indicators show that CPR separators can process approximately 50% more product than conventional separators of a similar size. During standard operation, the GSE 150 CPR requires only two to four solids discharges per hour, compared to up to 30 discharges per hour for traditional models under high solids loading. Precision Control and Texture Management The move toward premium juice products has increased the demand for defined texture profiles, where pulp content is a specific quality parameter rather than a variable. To meet this demand, the GSE 150 CPR includes several operational features: Automatic Pulp Control : An optional system that measures discharge viscosity to adjust pulp flow, reducing losses during batch changeovers. Variable Capacity : The system supports throughputs of up to 17,000 litres per hour for orange juice and 12,000 litres per hour for lemon juice. Versatility : Beyond standard juices, the separator is suitable for pulp washing processes and cloudy peel extracts. Rüdiger Flocke, Area Sales Manager for Beverage at GEA, stated that process stability has become a critical economic lever as raw fruit quality fluctuates. He noted that the continuous discharge under pressure makes clarification more robust and directly reduces product loss. Context for Global Demand The launch complements GEA’s existing CPR series and is strategically positioned for processors in growing markets such as Egypt, Turkey, and Southeast Asia. In these regions, the use of oranges for processing is increasing, creating a requirement for efficient, professional-grade separation technology that balances investment costs with high throughput. Global stocks of Brazilian orange juice concentrate reached a historic low in 2025, meaning any processing losses now have a direct impact on producer margins. Furthermore, market trends identified by Innova Market Insights show a growing consumer preference for natural products differentiated by specific textures and pulp content, placing higher technical demands on the clarification stage. Engineering and Maintenance Specifications The GSE 150 CPR is constructed with stainless steel components that meet food processing hygiene requirements and is fully CIP (Clean-in-Place) capable. The drive system utilises a low-maintenance flat belt powered by a 30-kilowatt motor, with the bowl rotating at 5,300 revolutions per minute. For high-availability operations, GEA offers the InsightPartner Separation Monitoring system. This digital condition-monitoring tool records vibrations and other performance data to enable condition-based maintenance, further reducing the risk of unscheduled downtime in volatile processing environments. Manufacturing GEA Launches GSE 150 CPR Separator to Stabilise Citrus Juice Clarification Eddie Sanders March 19, 2026 Business & Finance Prodalim Unveils New Brand Identity to Signal Global Ingredients Evolution New Products SUNNYD Debuts Limited Edition SpookyD Mystery Flavour at Walmart Logistics & Supply Chain Evolution Fresh Secures Fresh Orange Juice Supply Chain Beverage AUSTRIA JUICE Launches Fermentation Tech to Reduce Fruit Juice Sugar by 30% Manufacturing Technology Safety & Quality Business & Finance New Solutions Beverage Related news

Genius Gourmet teams up with iconic hot sauce brand Tapatío to launch a line of high-protein, gluten-free snack puffs. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Better-for-you snack manufacturer Genius Gourmet has announced a strategic partnership with global hot sauce brand Tapatío to release a new line of co-branded Protein Puffs. The collaboration aims to merge high-demand functional nutrition with recognisable, bold flavour profiles, addressing consumer interest in savoury, protein-dense snacking options. Product Specifications and Flavour Profiles The new Tapatío Protein Puffs expand the existing Genius Gourmet snack portfolio and will be available in two distinct varieties. Both options are formulated with gluten-free ingredients and deliver 15 grams of protein per serving. The initial product lineup features Tapatío A classic profile featuring the signature chilli-forward heat of the iconic hot sauce. Spicy Queso A rich, cheese-forward experience layered with a mild, savoury heat. The product is positioned to appeal to modern consumers seeking convenient, on-the-go snacks that support active lifestyles without sacrificing traditional flavour expectations. Strategic Brand Partnership By leveraging a globally recognised condiment brand, Genius Gourmet aims to differentiate its functional snacks in a crowded market. Pete Vas Dias, President at Genius Gourmet, highlighted the value of integrating a beloved heat flavour into their lineup. He emphasised that the new puffs are engineered to perform on multiple levels, delivering bold taste and a crunchy texture while meeting strict nutritional parameters New Products Genius Gourmet Partners With Tapatio for High-Protein Puffs Launch News March 4, 2026 New Products Co-op Launches Halloween 2026 Confectionery and Snack Range New Products Milk Bar Partners with Beyond Meat to Launch Savoury Plant-Based Range Foodservice Chomps Expands Distribution Footprint at Starbucks and Costco Snacking Little Bites Launches Mystery Muffin and Naming Contest Health & Nutrition Snacking New Products Related news

Fan Foods and Poppowls merge high-equity Disney and Marvel licenses with clean-label, seed-oil-free ingredients, disrupting the snack aisle comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Fan Foods Co. and Poppowls have announced a comprehensive entry into the North American snack sector, utilising globally recognised entertainment properties to anchor a portfolio of character-inspired products. By aligning with franchises such as Disney, Marvel, and Star Wars, the organisations are attempting to carve out a specialised niche at the intersection of "kidult" fandom and "better-for-you" (BFY) nutrition. The rollout is characterised by a sophisticated retail strategy that utilises platform-specific exclusives to drive traffic across the two largest mass-market retailers in the United States. Retail Architecture and Exclusivity The organisations have implemented a bifurcated distribution model designed to maximise brand reach while providing distinct value propositions for their primary retail partners: Walmart Infrastructure: Has secured an exclusive on the majority of the Poppowls™ at-home movie popcorn kits. This allows Walmart to capture the "event-level" seasonal and cultural moments associated with major theatrical releases throughout 2026. Target Integration: Will serve as the exclusive home for Fan Foods™ chips and puffs, as well as the Poppowls™ microwave 5-packs and specialised seasonings. Target will also carry a curated selection of four "theatre-style" kits featuring high-affinity characters like Spider-Man and Darth Vader. Robert Rosenberg, "Chief Crunch Officer" of Poppowls™ and Fan Foods™, stated that the brands were engineered to move beyond commodity snacking to provide "edible experiences" that transport fans into the worlds they admire. Technical Formulation and Ingredient Integrity A primary differentiator for Fan Foods™ is its adherence to strict BFY standards, addressing the "clean-label" demands of modern parents and health-conscious adults. In an industry dominated by highly processed seed oils, the brand utilises a premium fat source to ensure nutritional superiority. Lipid Profile: Utilises avocado oil as the primary fat source, completely excluding commonly used seed oils such as canola, soybean, or sunflower oil. Additive Standards: Formulated without artificial preservatives, flavours, or colours, meeting the procurement requirements of premium natural-leaning aisles. Dietary Compliance: The entire tortilla chip range is certified gluten-free and crafted from 100% natural ingredients. Format Innovation in the Poppowls Portfolio The Poppowls™ range represents a move toward immersive "at-home theatre" formats. Each kit is designed as a functional and collectable unit, containing: One collectable-themed bucket. Two character-themed sharing bowls. Two units of microwaveable popcorn. A generous portion of character-inspired seasoning. This "ritual-in-a-box" approach allows the brands to monetise the entire viewing experience, transitioning the snack from a pantry staple to a primary component of the entertainment routine. New Products Fan Foods and Poppowls Launch Licensed Disney and Marvel Snacks Eddie Sanders May 8, 2026 Soft drinks CCEP Refreshes Coca-Cola Supercan Range with Premier League Loyalty Launch Business & Finance Maison Pommery and Henkell International End Partnership Talks Coffee & Tea Luckin Coffee Partners with Duolingo for Back to School Campaign Business & Finance Kraft Heinz and Disney Form Multi-Year Foodservice and Media Alliance Business & Finance Marketing Snacking Food New Products Related news

The new facility is co-located with GNT’s commercial and marketing teams in the United Arab Emirates, creating a centralised hub for the company's "Exberry" colouring foods brand in the region. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. Featured in this news Flavours & Colours Exberry The Newsroom Plant-based colour specialist GNT has announced the inauguration of a new application laboratory in Dubai, a strategic move designed to bolster technical support for manufacturers across the Middle East, North Africa, and the Indian subcontinent. The new facility is co-located with GNT’s commercial and marketing teams in the United Arab Emirates, creating a centralised hub for the company's "Exberry" colouring foods brand in the region. Operational Capabilities and Services The laboratory is engineered to provide localised technical assistance, significantly reducing turnaround times for regional clients. Equipped with state-of-the-art instrumentation and staffed by local formulation experts, the facility offers a comprehensive suite of services: Technical Services: Colour matching and stability testing. Knowledge Transfer: Product demonstrations, training programmes, and technical consultations. Innovation: A collaborative space for formulation development. This new site integrates into GNT’s existing global network of application centres, which already includes facilities across Europe, Asia, and North America. The Shift to Natural The expansion is driven by escalating demand for natural alternatives to artificial ingredients. As global scrutiny of ultra-processed foods (UPFs) intensifies, manufacturers are increasingly seeking plant-based solutions to replace synthetic dyes. Santhosh Thankappan , Sales Director at GNT Middle East, commented on the regional trend: “The demand for natural, plant-based colours is increasing all over the world – and this region is no exception. This expansion reinforces our dedication to helping manufacturers achieve vibrant, stable shades while maintaining completely natural ingredient lists.” Thankappan further elaborated on the strategic value of the new hub: “Our goal is to empower food and drink manufacturers with local access to global expertise – giving them a space for innovation where ideas, technology and people come together. Our new Dubai laboratory was created to help our customers perfect their processes and ensure exceptional results with plant-based Exberry colours.” GNT’s Exberry range is manufactured from non-GMO fruits, vegetables, and other edible plants using physical processing methods. The portfolio offers a complete spectrum of shades designed to replace synthetic dyes in virtually any food and beverage application. Flavours & Colours GNT Strengthens Middle East Support with New Exberry Application Lab in Dubai December 19, 2025 Facilities Fonterra Breaks Ground on $75M Butter Plant Expansion to Drive High-Value Milkfat Strategy Facilities Danish Crown Expands Domestic Production with New Deboning Facility in Vejen Facilities Tyson Foods Commits $23.5m to Modernise Kentucky Poultry Facility and Secure 1,100 Jobs Facilities AB InBev to Consolidate US Footprint: Closing Two Breweries and Divesting Newark Site Plant-based Flavours & Colours Beverage Ingredients Business & Finance Related news

GRA Nutra AG has launched AuraBC, a natural, clean-label beta-carotene food colourant produced via fermentation. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom GRA Nutra AG has unveiled AuraBC, a natural beta-carotene food colourant derived through non-GMO fermentation technology. The launch addresses the broader industry trend of reformulating products to exclude petroleum-based synthetic dyes, such as FD&C colours, and moving towards clean-label, natural pigments. This shift is driven by a combination of regulatory changes and evolving consumer preferences. Recent developments, including the revocation of Red No. 3 by the FDA in the US and the restriction of titanium dioxide in Europe, have placed pressure on food and beverage manufacturers to find stable, high-performance natural alternatives. Fermentation and production methodology The production of AuraBC relies on proprietary fermentation and formulation technologies. GRA Nutra utilises a vertically integrated facility that manages ingredient production, extraction, purification, and formulation. The company emphasises the sustainability of its manufacturing process, noting that the facility is designed to minimise its ecological footprint. Operations are powered by renewable energy, including on-site solar installations and certified renewable Power Purchase Agreements (PPAs). Formats and applications AuraBC provides yellow-to-orange colour profiles suitable for a wide range of beverages and food products, including flavoured waters, sparkling refreshers, energy drinks, juices, and dairy-based formulations. To ensure stability and performance across different production environments, the ingredient is available in several formats: Spray-dried powders Beadlets Granulations Oil suspensions Emulsions The beadlet formulation is specifically designed to provide consistent performance and solubility in diverse processing conditions. The product can be standardised to concentrations ranging from 1% to 30%. Flavours & Colours GRA Nutra Launches AuraBC Natural Beta Carotene for Clean Label Applications Eddie Sanders June 23, 2026 New Products Dan-O's Seasoning Launches Clean-Label Chilli and Tac-O Seasoning Packets New Solutions Patco Products Launches Starplex Nova Clean Label Emulsifier Platform New Products Walovi Launches Natural Energy Drink and Berry Juice New Products Mason Dixie Foods Launches Clean-Label Chicken Biscuit Sandwich at Costco Flavours & Colours Ingredients New Solutions Related news

Discover Fonterra company profile on FNBX with verified distributors, partnership requests and latest industry activity. All Companies Close Dairy Fonterra Employees founded Headquarters Auckland, New Zealand Fonterra is a global dairy nutrition company owned by 10,000 New Zealand dairy farmers and their families. Not only is it New Zealand’s largest company, with annual turnover in excess of NZD 12 billion ($8 billion), it accounts for around a quarter of all of New Zealand’s exports. Fonterra employs 22,000 people around the globe and has been at the forefront of New Zealand industry for more than 50 years, as part of a category that contributes NZD 8 billion ($5.5 billion) back into rural communities and provincial towns. Fonterra is often seen as a source of national pride for many Kiwis, owning well-known brands including Anchor and Tip Top ice cream and operating on a cooperative model that still includes family ownership for many of its shareholders. It operates production plants across New Zealand as well as a research and development centre called FRDC in Palmerston North and a modern headquarters in Auckland. About Fonterra --- Collaboration & Partnerships Fonterra is not currently looking for partnerships. Pitch a Partnership F&B Ecosystem Claim Profile Fonterra has no members on FNBX yet. Be discovered by B2B buyers Showcase your product catalog Signal partnership intent Claim Your Spot Are you a supplier, competitor, or distributor in the F&B space? Create your company profile to connect with giants like this. Create Free Page Takes 2 minutes. No credit card required. Authorised Distributors Americas Asia Europe Oceania There are no distributors currently. Submit New Distributors Company Name Contact Email Description Distribution Location Asia-Pacific Americas MENCA Europe Submit Are you a verified distributor? Claim your territory Recent Activity People Fonterra Appoints Richard Allen as Next CEO April 13, 2026 Listings Add Listing

Limited-edition Monster Energy cans featuring Formula 1 driver Oscar Piastri, aiming to drive category engagement in the UK energy drink sector. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. Featured in this news Energy Drinks Monster Beverage Corp The Newsroom Coca-Cola Europacific Partners (CCEP) has introduced a new range of limited-edition Monster Energy cans featuring Formula 1 driver Oscar Piastri. The release, which arrives on 29 June, covers both Monster Energy Original and Monster Energy Zero Sugar variants, aiming to leverage interest in the sport to drive sales within the energy drink category. This initiative follows the recent introduction of the Monster Energy Lando Norris Gold Can, reflecting the brand’s ongoing association with Formula 1. The cans are being distributed across wholesale, convenience, and grocery channels in both plain and price-marked pack (PMP) formats. The energy drink category remains a significant segment for retailers, valued at over £2.5 billion in Great Britain. Within this, the low-calorie energy segment accounts for more than £631 million. Monster Energy currently holds a 55% share of the low-calorie energy segment, positioning the brand to influence demand for zero-sugar options. The rollout of the limited-edition range is intended to generate engagement at the fixture, providing retailers with a seasonal product intended to capture consumer interest through collectability. Retailer Support and Visibility CCEP has stated that the product launch is supported by a range of materials designed to facilitate in-store execution and visibility: Point of Sale (POS): Customised materials are available for retailers to create high-impact displays. Digital Assets: Supporting content is available through the MyCCEP.com portal. Rob Yeomans, Vice-President, Commercial Development at CCEP GB, noted that the launch is intended to reinforce the brand's connection with Formula 1. He advised that retailers should ensure the limited-edition packs are highly visible in chillers and displays while stocks remain available. Energy Drinks Monster Energy Launches Oscar Piastri Limited Edition Cans Eddie Sanders June 29, 2026 Energy Drinks Red Bull Adds Fuji Apple & Ginger Edition to Permanent Lineup across US Retail New Products FLRT Launches Apple Bottoms Up Zero Sugar Energy Drink for Fall New Products Walovi Launches Natural Energy Drink and Berry Juice People Celsius Holdings Announces Leadership Changes Beverage Energy Drinks New Products Related news

Nestlé Confectionery has announced a brand collaboration combining Aero's bubbly texture with Milkybar's white chocolate for a new sharing range comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. Featured in this news Food Nestlé The Newsroom Nestlé Confectionery has launched a collaborative product range in the United Kingdom and Ireland, bringing together two of its established brands, Aero and Milkybar. The new portfolio combines the aerated texture of Aero with the white chocolate of Milkybar to target the sharing confectionery category. Rachel Beaufoy, Marketing Manager at Nestlé, stated that the company is eager to see consumer reactions to the combination of the two classic brands. Beaufoy noted that the pairing of Milkybar white chocolate with the aerated structure of Aero represents a combination developed to appeal to established brand advocates. The rollout represents the latest addition to Nestlé's ongoing product development pipeline. The launch follows several recent portfolio developments across both brands, including the introduction of Aero Caramel flavour bubbles, the Aero Pistachio flavour chocolate sharing bar, and the Milkybar Crunchy Pops white chocolate sharing bag. Product Formats and Sourcing The new confectionery line is manufactured in the United Kingdom at Nestlé’s production facility in York. The range has been developed in two distinct packaging configurations designed to appeal to different sharing and convenience occasions: 🍫 Bubbly Sharing Bar : A smooth sharing bar featuring aerated white chocolate. 🍬 Bite-Sized Sharing Bag : A sharing bag containing bite-sized chocolate treats that incorporate the signature aerated texture. Availability and Distribution The collaborative launch coincides with a milestone anniversary for the white chocolate brand. Aero was originally introduced in 1935 as an aerated chocolate product, while Milkybar followed in 1936, marking 2026 as the brand's 90th anniversary. The Aero Milkybar range has entered select retail stores, with a full nationwide rollout scheduled to begin in August 2026. New Products Nestlé Combines Aero and Milkybar Brands for New Bubbly White Chocolate Range Eddie Sanders July 13, 2026 New Products Reese's Expands UK Portfolio with Caramel Block and White Cups New Products McVitie's Launches Chocolate Christmas Treat Range with Penguin and Jaffa Elf Confectionery M&M'S Partners with Practical Magic 2 for Halloween Spell and Snack Packs Confectionery Ghirardelli Relaunches Seasonal Jack O'Lantern Chocolates across US Retail Snacking New Products Confectionery Food Related news

The capital injection marks the largest single investment in Swedish food production on record and the most significant financial commitment in the cooperative’s history within the country. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. Featured in this news Dairy Arla Foods The Newsroom Arla Foods has announced a landmark €300 million investment to construct a new cheese dairy at its existing site in Götene, Sweden. The capital injection marks the largest single investment in Swedish food production on record and the most significant financial commitment in the cooperative’s history within the country. Scheduled to commence operations in 2030 , the new facility will double the Götene site's milk intake capacity to approximately 1 billion kg per year . Crucially for regional buyers and policymakers, the expanded output is projected to increase Sweden’s overall cheese self-sufficiency rate from roughly 37% to 47%. Shifting Production from Denmark For B2B customers and supply chain partners, the investment triggers a significant restructuring of Arla’s Nordic manufacturing footprint. Once the Götene plant becomes fully operational, Arla will transfer its Swedish household cheese production away from its Nr. Vium dairy in Denmark to the new Swedish facility. Consequently, the Danish site will be repurposed to focus exclusively on high-demand products destined for Arla’s International and Europe Zone markets, demonstrating a clear, category-led optimisation of its European assets. This capacity reallocation addresses three core operational themes for the cooperative: Domestic Supply Resilience: Concentrating Swedish household cheese production locally mitigates reliance on cross-border logistics and imports. Export Optimisation: Freeing up the Danish facility allows Arla to prioritise higher-growth, export-oriented segments. Farmer Value Creation: The expanded processing infrastructure secures long-term demand for milk from the cooperative’s network of 7,600 farmer-owners across Northern Europe. Aligning with National Food Security The strategic move arrives amidst a broader European push to localised food production and national supply chain preparedness following years of geopolitical and macroeconomic volatility. Peder Tuborgh , Chief Executive of Arla Foods, highlighted this alignment: “We are investing at scale to build modern, efficient capacity that serves consumers across our markets, strengthens food security and advances innovation. Götene will be a cornerstone in this network. The clear political commitment in Sweden to increase food production and self-sufficiency has been a key factor for this decision.” Cecilia Kocken , Managing Director of Arla Sweden, reinforced the domestic benefits: “When the new dairy is completed, all our household cheese will be produced locally using Swedish milk. This gives consumers an everyday favourite with clear Swedish origin, while bolstering national food preparedness and supporting future confidence among Swedish farmers.” Investment Context The Götene facility is already one of Arla’s largest operational hubs, employing around 600 staff across round-the-clock production of butter, spreads, milk powder, and cheese. The new dairy is expected to create further direct and indirect jobs across the local agricultural supply chain. The €300 million Swedish commitment is part of a massive, sustained capital expenditure program by the dairy giant, which allocated €731 million across its global markets in 2025 alone to modernise and expand its infrastructure. Facilities Arla Foods Commits Record €300M to Swedish Cheese Plant, Restructures Nordic Supply Chain News February 25, 2026 Facilities Novonesis Invests €600M in Indian Enzyme Facility Facilities JBM Packaging Opens Ohio Facility to Expand Contract Packaging and Filling Business & Finance Chobani Acquires KDP Allentown Facility in $1.2B Dairy Expansion Facilities Wells Enterprises Completes $425M Expansion of Dunkirk Ice Cream Facility Facilities Dairy Business & Finance Related news

Ben & Jerry’s co-founder Jerry Greenfield has resigned from the ice cream company after 47 years, amid an ongoing dispute between its founders and the brand’s parent group, Unilever. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. The Newsroom Jerry Greenfield, co-founder of iconic ice cream brand Ben & Jerry’s, has announced his resignation after 47 years with the company, highlighting ongoing tensions between the brand’s founders and its parent company, Unilever. The announcement was shared via an open letter on social media platform X by Greenfield’s co-founder, Ben Cohen, on 17 September 2025. Greenfield and Cohen founded Ben & Jerry’s in 1978 and sold the company to Unilever in 2000 for $326 million. At the time of the sale, the co-founders negotiated a unique merger agreement designed to protect the company’s social mission and maintain operational independence within the larger corporate structure. In his resignation letter, Greenfield stated that this independence has eroded, calling his departure “one of the hardest and most painful decisions” of his career. “For more than 20 years under Unilever’s ownership, Ben & Jerry’s stood up for peace, justice, and human rights—not as abstract principles but in response to real-world events,” Greenfield wrote. “This independence existed in no small part because of the merger agreement Ben and I negotiated, which enshrined our social mission and values in the company’s governance structure in perpetuity.” The relationship between the co-founders and Unilever has grown increasingly strained in recent years, with Greenfield and Cohen alleging that the conglomerate has curtailed the brand’s ability to take political and social stances. In March 2025, they publicly accused Unilever of removing Ben & Jerry’s CEO David Stever due to his commitment to the company’s social mission. Tensions have intensified following Unilever’s formation of the Magnum Ice Cream Company, part of a strategic spin-off of its ice cream business. Earlier this month, Greenfield and Cohen urged the Magnum board to allow Ben & Jerry’s to maintain operational independence. “We no longer believe that Ben & Jerry’s can thrive as part of a conglomerate that fails to support its founding mission,” they wrote. “The strength of Ben & Jerry’s lies in the authenticity of its values and its voice, whether in opposing crimes against humanity, supporting marriage equality, or demanding climate justice.” Greenfield’s departure underscores the broader challenges faced by mission-driven brands operating under large corporate ownership. The move raises questions about how global F&B conglomerates can balance commercial priorities with the values and social missions of their acquired brands—an issue increasingly relevant in a market where consumers increasingly favor purpose-led companies. Dairy Ben & Jerry’s Co-Founder Jerry Greenfield Resigns After 47 Years Amid Tensions with Unilever September 17, 2025 Dairy Ben & Jerry's Expands Top-Performing 'Sundaes' Line with Three New Flavours New Products Ben & Jerry’s Expands into Handhelds with New Ice Cream Bars for 2026 New Products Ben & Jerry’s Launches Two New Bakery-Inspired Ice Creams Dairy Ben & Jerry’s Co-Founders Push for Independence Amid Unilever Spin-Off Legal Dairy Business & Finance Related news

The collaboration introduces Flavour Boosters, a new spice blend program designed to offer college students greater personalisation and bold flavour profiles across their dining hall meals. comments debug Exchange Write a comment Write a comment Share Your Thoughts Be the first to write a comment. Featured in this news Foodservice Sodexo Featured in this news Flavours & Colours McCormick & Company The Newsroom Sodexo Campus , a leading provider of food and facilities management for higher education, has announced a strategic culinary partnership with the McCormick® brand . The collaboration introduces Flavour Boosters , a new spice blend program designed to offer college students greater personalisation and bold flavour profiles across their dining hall meals. The initiative directly targets Gen Z consumer behaviours, specifically the demographic's strong preference for customised dining experiences and highly seasoned, complex flavour profiles. By moving flavour customisation to the front-of-house, Sodexo can offer highly tailored meals without adding significant operational complexity or labour strain to the kitchen. The 'Swicy' and Savoury Lineup The development of the Flavour Boosters was a data-led process. Sodexo and McCormick utilised consumer survey insights from a dedicated panel of college students to determine the core lineup, ensuring the final blends matched current youth flavour trends—such as the rising popularity of "swicy" (sweet and spicy) profiles. The Spring 2026 Core Lineup Includes: Cajun Sriracha: A zesty fusion of fiery Sriracha heat and savoury Cajun spices. Savoury Garlic & Herb: A blend of rotisserie-style savoury spices, aromatic garlic, and herbs. Spicy Italian Garlic: A robust mix of Montreal Chicken Seasoning, classic Italian herbs, and crushed red pepper. Spicy Cinnamon Sugar: A sweet-and-spicy formulation combining cinnamon sugar with a cayenne kick. Cinnamon and Sugar: A classic, warm sweet blend. Southwest Citrus: Smoky, earthy Southwest spices lifted by bright citrus and pepper notes. Chuck Hatfield , Vice President of Culinary for Sodexo Campus, highlighted the program as a mechanism for agile menu adaptation. "The students we serve are always wanting more choice in their on-campus meals, and Flavour Boosters are a way for us to listen to student preferences and feedback and incorporate new options quickly," Hatfield stated. "Now students have an added layer of flavour to any meal, with the ability to customise what flavours complement their meals and their moods on their own terms." Innovation Pipeline and Rollout Strategy To maintain engagement and combat menu fatigue, the partnership has established a continuous innovation pipeline. Following the initial launch, Sodexo and McCormick plan to introduce limited-edition (LTO) blends each semester , aligning new flavour profiles with seasonal dishes and emerging culinary trends. The Flavour Boosters program is rolling out immediately for the Spring 2026 semester, with initial placement in over 100 Sodexo Campus locations throughout the United States. Business & Finance Sodexo Campus Partners with McCormick to Launch 'Flavour Boosters' for Gen Z Diners News February 24, 2026 New Products WK Kellogg Co Launches Super Stars Cereal for School Breakfast Programmes Health & Nutrition PLAYR1 Partners with K-12 Food Solutions to Launch Functional Beverages in US Schools Plant-based Peruvian Court Orders Vegan Meal Provision at Universidad Nacional Mayor de San Marcos Foodservice Liberty University Renews 10 Year Partnership with Sodexo Foodservice Flavours & Colours Business & Finance Related news