Category: Markets
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Bühler will use interpack 2026 to show new roasting, chocolate processing, baking, wafer, and extrusion technologies aimed at higher efficiency and broader format flexibility across confectionery, bakery, snacks, food, and feed production.
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Danone is scaling Oikos into shelf-stable protein shakes, moving the high-protein brand beyond chilled yogurt and into ambient ready-to-drink formats built around protein, fibre, and low sugar.
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JDE Peet’s and Airbus are using satellite imagery and AI to map coffee plantations across East Africa, creating an open geospatial dataset designed to support deforestation-free coffee sourcing and reduce risk across global coffee supply chains.
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Hybrid meat offers food manufacturers a pragmatic route to reformulation. Dr Briony Sayers of ACI Group argues that partial meat substitution can improve nutrition, reduce emissions, and retain the taste and cooking performance consumers expect.
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2 Sisters Food Group is increasing the use of British-grown oilseed rape and beans in poultry feed, reducing imported soymeal exposure and adding a projected £50 million boost to UK agriculture.
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Laird Superfood has acquired Terrasoul Superfoods for $48m in cash, with a potential $5m earnout. The deal adds vertically integrated sourcing, processing, packaging, fulfilment, e-commerce, foodservice, and retail capability.
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Ferrara Candy Company will invest $675m in a new South Carolina manufacturing site. The 750,000 sq ft facility will include processing, packaging, raw and pack material warehousing, and administrative space.
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Global pork markets face renewed cost and logistics pressure. RaboResearch says geopolitical disruption, energy, feed, packaging, and trade uncertainty are expected to tighten margins through the second half of 2026.
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Global Brands has acquired Skinny Brands, adding low-calorie, gluten-free beer and cider to its UK drinks portfolio. The deal brings Skinny Lager, Skinny IPA, and Skinny Fruit Cider under the Chesterfield-based manufacturer’s ownership.
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A European survey has found broad consumer openness to seafood sidestream products. Hailia says the results could support wider use of filleting by-products in ready meals, catering, and value-added seafood production.