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BUSINESS Smarter, Leaner, and Legally Compliant end of line packaging Smarter, Cleaner, and Ready for the Future conveying Technology, Transparency and Trust traceability december 2025 • Issue 25 Baking & Confectionery Baking & Confectionery foodandbeverage.businessYOUR NEXT CONTRACT IS HELD IN THESE HANDS BUSINESS She isn’t scrolling. She isn’t skipping a pre-roll ad. She’s the Director of Operations for a national food group, and for the next 15 minutes, she is doing one thing: reading. She’s reading about AI, processing, manufacturing, and supply chain innovations that will shape her budget for the next financial year. She’s reading foodandbeverage.business In a world of digital noise, we deliver what marketing budgets crave: genuine, focused engagement with the people who make the critical purchasing decisions. 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Start Reaching Buyers08 04 12 16 28 32 end of line packaging CONTENTS 8 manufacturing trends FOOD AND BEVERAGE BUSINESS MAGAZINE 3 Editorial: editorial-ukeurope@foodandbeverage.business Sales: sales@foodandbeverage.business Finance & Admin: accounts@foodandbeverage.business Design: studio@foodandbeverage.business Where you see a QR code, it will take you to a longer version of that printed piece. News Everything that has been going on in the Food & Beverage sector this month Manufacturing Trebds For years, the food and beverage sector has spoken about automation, smart factories, and digital transformation. But as manufacturers enter 2026, the conversation has changed. The industry is now shifting from simply adopting new technology to deeply integrating intelligent systems that reshape how factories think, respond, and operate. Food trends The global food and beverage sector enters 2026 defined by transformation rather than disruption. The post-pandemic surge in health awareness has matured into a more commercially driven movement—one built on scientific credibility, operational resilience, and strategic agility. From functional nutrition and hybrid proteins to investor realignment and premium indulgence, the industry is recalibrating around a single theme: purposeful innovation. baking & confectionery The past few years have reshaped the bakery and confectionery industries in ways few could have predicted. What began as a scramble to survive an energy crisis and changing consumer habits has become the foundation for a new business model—one defined by intelligence, efficiency, and agility. High energy prices, new compliance rules, and the rise of functional, health-focused foods have made innovation not just desirable, but essential. traceability A gap in traceability data is no longer a clerical issue—it’s a business risk with real financial consequences. In the food and beverage industry, it can mean a shipment rejected at the border, a failed audit, or a product recall that damages both margins and reputation. As new border controls, environmental regulations, and data transparency initiatives take effect, traceability has become an operational necessity, not a technical aspiration. Recycling & waste management Waste has always been part of food production, but it’s never carried as much weight as it does today. What was once a matter of corporate social responsibility is now a legal and financial imperative. For the UK’s food and beverage industry, waste management has evolved into a critical operational discipline—driven by new laws, rising costs, and the realisation that what leaves the factory floor can be as valuable as what goes out the front door. conveying In food manufacturing, conveyors were once the silent workhorses—reliable, mechanical, and mostly unnoticed. But in 2025, they have become one of the most strategic investments a business can make. With energy costs still high, recycling laws tightening, and automation accelerating, the conveyor has evolved into a data-driven, energy-efficient, and compliance-ready system that keeps production moving. end of line packaging For decades, the end of the production line was where efficiency was measured in boxes per minute. Today, it’s where compliance, cost, and competitiveness intersect. For UK food and beverage manufacturers, the final stage of packaging has become a defining factor in profitability, shaped by new regulation and advanced automation that leaves little room for error. events guide Everything that has been going on in the Food & Beverage sector this month 20 24 32 364 FOOD AND BEVERAGE BUSINESS MAGAZINE Appartement 103 Creates Luxury Packaging for Oyster Gin The agency faced the challenge of designing a sculptural, iconic bottle, drawing inspiration from the natural form of an oyster shell. This innovative approach reflects the growing trend in food and drink packaging that embraces sustainability and artistry. Featuring an embossed, organic silhouette that suggests layered strata, the design uses transparent glass with a subtle green tint. This not only elevates the visual storytelling but also resonates with consumers who prioritize sustainable packaging, evoking imagery of waves meeting the shore. The Adriatic Gin SKU showcases this subtle green glass, reminiscent of clear waters, complemented by a deep-green leather neck ring. In contrast, Wild Citrus employs a frosted glass finish, providing a more tactile experience that aligns with current food and drink consumer trends. Shaken Udder’s recent acquisition by Idilia marks a significant development in the food manufacturing industry. With this move, Shaken Udder joins Idilia’s portfolio, which already includes three prominent brands: ColaCao, a widely recognized soluble cocoa product in Spain; Nocilla, known for its cocoa and hazelnut spread; and Paladin, a popular hot cocoa mix. Notably, this transition signals the departure of Shaken Udder’s founders, Jodie and Andy Howie. In this new chapter, managing director Rob Reames will step up as CEO. Additionally, David Garman will resign as chair, while Xavi Pons, the CEO of Idilia, will join the board. Interestingly, this acquisition also entails Lloyds Development Capital (LDC) exiting the business. UK MILKSHAKE BRAND SHAKEN UDDER ACQUIRED BY IDILIA AS FOUNDERS STEP AWAY FROM THE BUSINESS NEWS The Compleat Food Group has broadened its dairy-free range by acquiring the Julienne Bruno brand, following the UK start- up’s entry into administration. On November 11, joint administrators Sam Birchall and Howard Smith from Interpath Advisory were appointed to oversee Julienne Bruno, as noted in an official statement from the agency. path confirmed that The Compleat Food Group intervened to purchase “certain assets” of Julienne Bruno, although the transaction led to the redundancy of 14 employees. This move adds Julienne Bruno to The Compleat Food Group’s growing dairy-free portfolio, which includes the Palace Culture brand acquired in 2023. The Compleat Food Group was established in 2021 when private equity firm PAI Partners merged Winterbotham Darby and Addo Food Group. The Compleat Food Group Acquires Julienne Bruno’s Dairy-Free BrandFOOD AND BEVERAGE BUSINESS MAGAZINE 5 Greencore to Divest Bristol Soups and Sauces to Compleat Food Group Greencore plans to divest its soups and sauces business in Bristol, UK, to The Compleat Food Group. This strategic move aims to address a regulatory hurdle in its acquisition of Bakkavor. The Compleat Food Group has emerged as the buyer of the Bristol facility after Dublin-headquartered Greencore announced this month its intent to sell to secure approval from the Competition and Markets Authority (CMA). A spokesperson for Greencore confirmed that the deal encompasses the entire Bristol soups and sauces business as a going concern, which includes approximately 300 employees at the plant. Greencore stated, “The disposal is subject to formal CMA approval of the undertaking in lieu following completion of a statutory public consultation process,” without disclosing the financial terms. Premier Foods Invests £36m to Bring Loyd Grossman Production In- House at Worksop Facility Premier Foods is set to strategically enhance its operations by transferring the production of Loyd Grossman sauces from a third-party supplier to in-house manufacturing by early 2028. This initiative follows the recent extension of its licensing agreement for the brand, which will remain in effect until 2034. With an investment of £36 million, this commitment marks Premier Foods’ most significant investment in over 15 years. It aims to significantly boost production capacity and enhance operational efficiency at the Worksop facility, which currently houses renowned brands such as Sharwood’s, Homepride, Batchelors, Bisto, Saxa, and Oxo. The phased investment through 2029 will include the installation of a new high-speed manufacturing line, set to more than double the annual production capacity of the group’s cooking sauces. This enhancement supports opportunities for future growth and fosters a refined approach to innovation. M&S CHOOSES TGW FOR GROCERY FULFILLMENT CENTER AUTOMATION Marks & Spencer (M&S) and TGW Logistics have secured a significant contract for a state-of-the-art grocery fulfilment centre in Daventry, UK. Scheduled for completion by spring 2029, this innovative hub will harness robotics to automate essential tasks. The facility will include both an ambient temperature section and a chilled area, seamlessly connected by a highly efficient conveyor network. The ambient section will feature a high-bay pallet warehouse alongside a tray-based shuttle system. NEWSFoodservice giant Aramark UK will be on the lookout for the next wave of exciting suppliers at Food, Drink & Hospitality Week, when it returns to Excel London from 30 March to 01 April 2026. The Producer & New Supplier Showcase will give exhibitors from Food, Drink & Hospitality Week, which comprises IFE, HRC, IFE Manufacturing, Hospitality Tech360 and The Pub Show, the chance to pitch their products and services to a panel of Aramark’s foodservice experts for potential supply opportunities across the company’s UK and Ireland network. Seaking about the event, Stephen Brennan, VP Supply Chain & Procurement, Aramark UK & IRL, said: “Aramark UK are delighted to be once more bringing our New Supplier & Producer Showcase to Food, Drink & Hospitality Week in 2026. This will be the third occasion the ‘Dragons’ Den-style’ showcase has featured as part of a busy three days at Excel London. “We are looking forward to holding our new supplier search programme next year. This initiative has proved hugely valuable for Aramark UK, helping us make connections with dynamic British and international businesses, socially driven start-ups and passionate, diverse companies. ARAMARK PRODUCER & NEW SUPPLIER SHOWCASE RETURNS TO FOOD, DRINK & HOSPITALITY WEEK Grind Enters Ready- to-Drink Alcoholic Beverage Market Introducing a pre-mixed Espresso Martini with a 14.9% ABV, conveniently packaged in a 125ml can. This exceptional blend combines barista-quality coffee with a double measure of premium vodka, ensuring an unparalleled flavor experience. Taste enthusiasts will appreciate its “smooth and rich with a little chocolatey sweetness.” This new ready-to-drink Espresso Martini is readily available at WHSmith and Waitrose, as well as in Grind’s restaurants and coffee shops. For online orders, customers can visit Grind’s official website. PREMIUM OWN-LABEL BRANDS EXPECTED TO REACH £1 BILLION IN SALES Worldpanel (formerly Kantar) is forecasting a significant sales surge for own-label products, anticipating that their popularity will double as Christmas approaches. Notably, sales of these goods reached £582 million in October. “It’s important to remember that shoppers often look for great value and quality, not just the cheapest product,” stated Fraser McKevitt, head of retail and consumer insight at Worldpanel. “At Christmas especially, people want to treat themselves. Throughout the cost-of-living crisis, we’ve seen consumers gravitating toward retailers’ premium own-label lines to indulge affordably.” The latest market update from Worldpanel indicates that grocery price inflation slowed to 4.7% in October, as retailers ramped up promotions in anticipation of the holiday season. 6 FOOD AND BEVERAGE BUSINESS MAGAZINE NEWS8 FOOD AND BEVERAGE BUSINESS MAGAZINE For years, the food and beverage sector has spoken about automation, smart factories, and digital transformation. But as manufacturers enter 2026, the conversation has changed. The industry is now shifting from simply adopting new technology to deeply integrating intelligent systems that reshape how factories think, respond, and operate. MANUFACTURING’S NEXT FRONTIER: HOW PRODUCTION IS TRANSFORMING 2026T his is not the familiar story of faster lines, safer conveyors, or more hygienic designs. Instead, manufacturers are preparing for an era defined by hyper-personalisation, cognitive automation, autonomous material handling, and sustainability frameworks so strict they are effectively rewriting the rules of factory design. In January’s edition of Food and Beverage Business we take a deep dive into AI, but this feature focuses on the broader machinery evolution surrounding it — and why the next generation of production lines will be far more dynamic and adaptive than anything the industry has seen before. The first major shift is the rise of hyper-personalised manufacturing. What once sounded like blue-sky thinking — batch size one, tailored nutrition, and on-demand product variation — is now quietly taking shape on factory floors. This transformation is being driven by smaller, reconfigurable production cells that work like micro-factories within the main plant. These units enable ultra-short runs and rapid format changes for targeted consumer segments, specialist dietary needs, or retailer-exclusive variants. Robots now switch between tasks with a degree of precision and fluidity that would have been unthinkable even five years ago, while AI- driven recipe systems adjust formulations in real time as each unique batch moves through the line. For confectionery and specialised diet products, early-stage additive manufacturing is emerging as a tool for creating bespoke shapes, textures, and nutrient profiles. It is the beginning of mass customisation in food production — and it is happening much earlier than expected. Alongside this shift toward personalisation is the rise of cognitive automation. Traditional automation executes a task. Cognitive automation understands it. Machinery is FOOD AND BEVERAGE BUSINESS MAGAZINE 9 10 aNext >