Category: Snacks and baked goods
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Popcorn Kitchen has entered mixed snack production with Munch Mix. The format adds complexity across dosing, breakage control, allergen management, shelf life, and barrier packaging.
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AAK and Savor will develop carbon-derived fats for food production. Their two-year programme targets functional ingredients for bakery products and dairy alternatives.
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Dean’s has secured funding to support bakery export growth internationally. The package gives the business more working capital headroom.
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Vitamin Well is bringing protein bar manufacturing under tighter control. The EMPWR acquisition strengthens capacity for Barebells and contract customers.
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Mr Whippy is building its Sheffield doughnut manufacturing team further. The £15m automated site is expected to produce more than 104m doughnuts annually, with production, packing, and dispatch under one roof.
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Old El Paso has reformulated its crunchy taco shell range. The updated shells use whole corn kernels and nixtamalisation, supported by a wider UK launch across kits, sauces, and gluten free wraps.
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Sveba Dahlen will join Midera Food Processing this coming summer. The move places the bakery equipment manufacturer inside a focused group spanning protein, bakery, snack, automation, thermal processing, and packaging technologies.
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Newon Food is expanding protein bar production capacity in Lithuania. The €3.5m investment lifts annual capacity to 50 million bars and adds capability for softer, layered, no-added-sugar, and protein-fortified snack formats.
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HolyGrail moves digital watermarking into snack-pack recycling trials across Europe. The project is testing whether polypropylene crisp packets can be sorted accurately and recycled into new food packaging.
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Oat Cult has secured backing for online breakfast growth plans. The £220k round will support subscriptions, Amazon sales, new flavours, and packaging improvements for its live-culture overnight oats.