Morinaga has opened a second US Hi-Chew plant. The new North Carolina site adds confectionery capacity, supports retail growth, and extends local production closer to demand.
Fertiliser costs are pressuring bread wheat protein levels. Higher nitrogen prices are reviving concerns over milling quality, flour performance, and bakery consistency later in the season.
Bakery recalls have sharpened hygiene control scrutiny. Saffron Pastries and FNM Bakery have withdrawn 43 products in England following separate rodent contamination incidents.
Sidel is lifting speed in still beverage filling. EvoFILL PET targets higher throughput, easier cleaning, and tighter line integration in increasingly constrained filling halls.
GEA is targeting more flexible protein marination lines. The MultiJector 500 is aimed at small- to mid-capacity processors seeking tighter injection control, faster changeovers, and stronger sanitation.
Tetra Pak is extending paper-barrier cartons into larger formats. The new 1-litre aseptic pack with Sterilgarda moves the technology into a commercially significant format for ambient food and drink.
Danone is expanding Normandy Skyr production with two site investments. New lines at Ferrières-en-Bray and first-time Skyr production at Le Molay-Littry will lift output and deepen localisation in France.
Fazer’s new Lahti confectionery plant is taking shape around digital control. ITI Group has been selected to deliver the MES layer for the €400 million facility, covering recipe handling, performance monitoring, and full product genealogy.
Packaging codes are carrying more data and more operational weight. Domino has launched the Gx-Series PRO Printhead to help food manufacturers prepare for GS1 Digital Link and higher-volume 2D code printing.
Lower-sodium reformulation is moving closer to ingredient-scale manufacturing. SALTWELL Group has opened a new Chile facility to increase output, strengthen supply, and support food manufacturers reducing sodium without giving up functionality or clean-label positioning.