Oatly is expanding its foodservice beverage portfolio with the launch of Oatly Barista Cold Foam, a plant-based topping designed to meet rising demand for premium cold coffee and customisable drinks across cafés, bakeries, bars and restaurants. The new product delivers a light, creamy foam layer intended to sit visibly on top of iced beverages without quickly melting, offering operators both functional performance and visual appeal for layered drink presentations. According to Oatly, Barista Cold Foam has a creamy flavour profile with subtle vanilla notes and can be customised with additional colours and flavours, allowing foodservice operators to create personalised beverage offerings across seasonal and signature menus. Bryan Carroll, UK and Ireland general manager at Oatly, said: "Cold drinks are no longer a seasonal trend, they’re reshaping modern coffee shop, bakery, bar and restaurant culture." The company said the product can be whipped or frothed using a variety of preparation methods, including handheld frothers, blenders and siphons. Oatly recommends chilling the product for 24 hours before use to achieve optimal foam stability and texture. Carroll continued: "The demand for individuality and different flavours and consistencies is growing every day. With Barista Cold Foam, we’re giving the hospitality industry a new way to meet that demand and making it easy to create great-tasting, layered, customised drinks that feel both premium and expressive.” As part of the rollout, Black Sheep Coffee will become the first quick-service restaurant chain to introduce Oatly Barista Cold Foam across its menu. Beginning 13 May, the retailer will feature the product in a range of summer beverages, including an Iced Americano, Iced Latte and Iced Vanilla Matcha topped with cold foam. Customers will also have the option to add the foam to other drinks across the menu. Oatly will further showcase the new product at the London Coffee Festival from 14–17 May, where it plans to serve a Teas & Black Sugar beverage alongside additional drinks. Oatly Barista Cold Foam is available now from selected wholesalers.

A new global analysis from Faunalytics suggests that while veganism is growing worldwide, the pace of adoption remains gradual and the available data may significantly underrepresent dietary realities in large parts of the world. Drawing from 837 nationally representative data sources across 58 countries between 2015 and 2025, the non-profit research organisation described the study as its most comprehensive examination of vegetarian and vegan dietary trends to date. The report found that veganism has increased modestly over the past decade, with Europe showing growth of roughly 0.1% annually. However, researchers cautioned that the overwhelming majority of reliable data comes from Europe and North America, raising questions about how accurately global trends are being captured. According to the analysis, 87% of nationally representative veganism data originated from Europe and North America, regions representing just 16% of the global population. Meanwhile, no comparable nationally representative data were available for Sub-Saharan Africa or South Asia, regions that together account for nearly 40% of the world’s population. For food and beverage manufacturers, the findings underscore both the opportunities and limitations of current plant-based market assumptions. Many industry forecasts and investment strategies rely heavily on Western consumer data, despite the absence of consistent tracking in several high-population markets. One of the report’s most notable findings was the gap between dietary self-identification and actual consumption patterns. Across multiple regions, significantly more consumers identified as vegan or vegetarian than dietary intake data supported. In North America, for example, 3.24% of consumers reported following a vegetarian diet, while only 0.75% were found to fully abstain from meat consumption based on dietary intake measures. Faunalytics said the discrepancy may represent more than a statistical challenge. “This gap isn’t just a data problem, it’s an opportunity,” the report stated. “People who aspire to a plant-based identity but haven’t fully adopted the diet may be especially receptive to support and messaging that helps them act on their values.” The organisation also highlighted widespread inconsistency in how researchers define terms such as “vegan,” “vegetarian,” and “flexitarian.” The study identified dozens of distinct definitions across the literature, complicating comparisons across countries, regions, and time periods. The findings arrive as food and beverage companies continue recalibrating their plant-based strategies following several years of uneven category performance. While some segments, particularly dairy alternatives and high-protein snack products, continue to expand, others have experienced slower growth amid inflationary pressures and shifting consumer priorities. Faunalytics is calling for more robust data collection in underrepresented regions, greater transparency in dietary definitions, and broader use of dietary intake measures alongside self-identification surveys. For industry stakeholders, the report serves as a reminder that plant-based consumer behaviour may be more aspirational, and more regionally fragmented, than headline statistics often suggest.

UK-based brand Sweet Freedom has expanded its syrup portfolio with the launch of Choc Shot Cherry, a new product designed to bring dessert-inspired indulgence to everyday food and drink occasions. Positioned at the intersection of health-conscious consumption and comfort-driven flavour trends, the latest addition to the Choc Shot range draws on the enduring appeal of Black Forest gateau. The syrup combines rich cocoa notes with sweet cherry undertones, targeting consumers seeking both familiarity and permissible indulgence. The launch reflects a growing shift toward co-creation in product development. According to the company, the flavour concept was selected through a consumer vote and brought to market within just three months, highlighting increasing demand for agile innovation cycles in the food and beverage sector. Choc Shot Cherry is naturally sweetened with fruit and formulated without refined sugar, artificial sweeteners or additives. The product is also vegan and plant-based, aligning with ongoing growth in free-from and flexitarian categories. It's added fibre content further supports its better-for-you credentials. The syrup is designed as a versatile ingredient across multiple consumption occasions, including beverages such as coffee and milkshakes, as well as breakfast and dessert applications like pancakes, yoghurt and ice cream. Choc Shot Cherry is available direct-to-consumer via the company’s website, retailing at £3.90, and joins an established line-up of flavoured syrups within the Choc Shot range.

Finnish food-tech company Solar Foods is participating in the ambitious BalticSeaH2 initiative, one of Europe’s largest cross-border hydrogen valley projects. Backed by €350,000 in project funding, Solar Foods will accelerate the development and scale-up of Solein, its novel protein ingredient produced using hydrogen and carbon dioxide. The funding will specifically support capacity expansion at the company’s commercial-scale facility, Factory 01. BalticSeaH2 aims to establish a fully integrated hydrogen ecosystem across the Baltic Sea region, bringing together 40 partners across nine countries. With a total project value of €33 million (€25 million of which is funded by the EU), the initiative supports more than 20 use cases demonstrating hydrogen applications across sectors. Solar Foods’ contribution stands out as one of the few food-focused applications in the project. Its proprietary gas fermentation process uses hydrogen as a core input, alongside captured carbon dioxide, to cultivate a single microbe into a nutrient-rich protein. The result is Solein, a versatile ingredient that can be used in a wide range of food products or as a nutritional fortifier. Petri Tervasmäki, chief technical officer at Solar Foods, said: “We are excited to join BalticSeaH2 and contribute to building integrated hydrogen value chains. Hydrogen is a key raw material in our process, and we are proud to be pioneering its use in food production.” At Factory 01, hydrogen is generated via electrolysis, splitting water into hydrogen and oxygen using renewable electricity. Looking ahead, Solar Foods is planning its next facility, Factory 02, which is expected to increase annual production capacity from 160 tonnes to 6,400 tonnes. The company intends to collaborate with strategic partners to produce hydrogen at the new site, enabling it to focus on refining its fermentation technology and scaling up global commercialisation efforts. Unlike traditional agriculture, Solein production is independent of land use, weather and climate conditions. This positions it as a potentially transformative solution for food security and sustainability, particularly as the food industry seeks to reduce its environmental footprint. Beyond BalticSeaH2, Solar Foods is also involved in the H2 Springboard ecosystem, further reinforcing its commitment to advancing hydrogen-based technologies.

Aloha has introduced a limited-edition Key Lime Protein Bar as the plant-based snack brand looks to capitalise on growing consumer demand for citrus flavours and clean-label nutrition products. Available exclusively through ALOHA’s website for a limited spring release, the new bar contains 14g of protein, 10g of fibre and four grams of sugar, while featuring a short ingredient list centred around real key lime, brown rice crisps and sunflower butter. According to the company, the bar delivers a creamy citrus flavour combined with a subtle graham cracker-style crunch, with no artificial ingredients or additives. The launch comes as lime and citrus flavours continue to gain momentum across the food and beverage industry. Aloha cited data from Mordor Intelligence showing the lime flavour segment is among the fastest-growing categories in food and beverage, while health and wellness concerns remain a major driver of purchasing decisions for consumers. Brad Charron, CEO of Aloha, said: “We're not in the business of making things that sound good on paper. Key Lime had to earn its place, real ingredients, real protein and fibre and a taste that actually delivers craveability. If it doesn't clear that bar, we don’t launch it.” The launch also reflects continued innovation within the high-protein snacking category, where brands are increasingly combining indulgent flavour profiles with nutritional claims such as high fibre, low sugar and plant-based formulations. Aloha said the Key Lime Protein Bar is produced using whole food ingredients and aligns with the company’s broader positioning around organic, plant-based nutrition. Founded as an employee-owned business, Aloha produces a range of USDA Organic protein bars and nutrition products sold through major US retailers, including Whole Foods, Walmart, Target, Kroger and Sprouts, as well as online channels including Amazon and Thrive Market. The company has also gained recognition for its sustainability credentials, operating as a certified B Corporation and Climate Neutral Certified brand.

ABF Ingredients has announced plans to purchase land in Eau Claire, Wisconsin, as part of a major expansion strategy designed to support the continued growth of its speciality ingredients business, Ohly, across North America. The investment includes an initial commitment of more than $65 million to build a new state-of-the-art production facility in Eau Claire, which is expected to create nearly 30 jobs. The new site will complement Ohly’s existing manufacturing operation in Boyceville, Wisconsin, while also providing room for future expansion opportunities for ABF Ingredients in the region. The company said the decision follows a detailed assessment of the North American market and reflects growing demand for speciality ingredients across food, beverage and nutrition sectors. Jeremy Xu, CEO of ABF Ingredients, said: “This investment marks an important milestone for our business and our customers. Eau Claire offers the right environment for sustainable, long-term growth, and our new facility will strengthen Ohly’s ability to meet rising demand across North America. We are proud to deepen our roots in Wisconsin.” Local and state officials welcomed the announcement, highlighting the expected economic impact through job creation, infrastructure investment and regional supply chain development. Dave Solberg, deputy city manager for the city of Eau Claire, said: "I couldn’t be happier to welcome ABF Ingredients to Eau Claire as they establish their new North American campus for Ohly. The corporate history, vision, and values of ABFI make them a strong fit for our community.” Aaron White, community development director for the city of Eau Claire, added: "“It is with great pleasure that we welcome ABF Ingredients to the community,” White said. “The company is a leader in their industry and will bring high-paying biomanufacturing jobs, helping pave the way for Eau Claire to grow this industry segment.” The Wisconsin Economic Development Corporation (WEDC), which worked with ABF Ingredients during the site selection process, also praised the investment. Construction is expected to take place in phases over several years, with ABF Ingredients and Ohly working alongside the City of Eau Claire and WEDC on planning, permitting and community engagement activities. ABF Ingredients is the speciality ingredients division of Associated British Foods plc and operates globally across the food, health, nutrition, pharmaceutical and industrial sectors. Its portfolio includes businesses such as AB Enzymes, PGP International, SPI Pharma and Ohly, which specialises in yeast derivatives, culinary powders and lipid powders for the global food and beverage market.

Upcycling has emerged as a golden opportunity for food and beverage manufacturers to embrace circular economy principles, as reducing waste and minimising environmental footprints remain high priorities. In the plant-based sector, where sustainability credentials are under close scrutiny, this planet-friendly approach is helping deliver cleaner, greener ingredients. Here, we take a look at some of the start-ups making waves in this space. Upcycled Plant Power Based in Shropshire, UK, food-tech start-up Upcycled Plant Power (UPP) creates sustainable protein products from previously wasted broccoli crops. The company’s solutions – Prota, a protein ingredient, and Fiba, a fibre ingredient – are plant-based and free from common allergens. Applications range from meat substitute products to soups and sauces, baked goods and pet food. Its system uses automated broccoli harvesting to transform 70% of the plant – normally discarded – into high-value ingredients, helping manufacturers reduce their carbon footprint and support UK food security goals. UPP’s self-powered robotic harvesting system, Harvesta, identifies market-ready broccoli heads in real time. It was recently trialled in Lincolnshire and Scotland, successfully enabling the harvest of three rows simultaneously at up to 5km per hour. This method aims to transform the harvest economics of a crop that is typically picked manually, while accelerating the supply of side-stream materials UPP uses in its patent-filed ingredient production process. Recently, it secured £3.5 million in funding to support the scaling of its technology, as well as the launch of its ingredients on the UK market. Picture above: © Upcycled Plant Power Green Spot Technologies French start-up Green Spot Technologies is developing Milatea, a range of fermented ingredients made from food industry side-streams. Operating from its facility in Carpentras, France, the company upcycles various plant-based byproducts into premium ingredients to align with a circular and low-carbon food system. These ingredients are designed for bakers, pastry chefs and chocolatiers. Side-streams used include pulps, skins and seeds from fruits, vegetables and legumes, such as apples, fava beans and grapes, as well as cereals and grains. Green Spot noted that while the pulps, skins and seeds are often the most nutrient-rich parts of fruits and vegetables, they can be difficult to digest and are sometimes associated with high sugar content and acidity. The company’s patented fermentation technology aims to unlock the value of these components, which have historically been underutilised in food and beverage manufacturing. Green Spot partners with businesses such as breweries and wineries to source byproducts like spent grains, grape skins and apple pomace. Using a non-GMO fermentation culture, sugars and anti-nutritional factors are consumed while protein quality and taste are enhanced, resulting in a nutritious powdered ingredient with functional benefits. Green Spot recently raised €5 million in funding, which will support plans to increase production capacity tenfold, from 100 to 1,000 tonnes per year. Oishii US-based vertical farming company Oishii has unveiled a limited-edition artisanal jam collection made using upcycled premium strawberries. Marking the company’s debut in the gourmet pantry category and its first expansion beyond fresh produce, the range aims to reduce food waste by upcycling imperfect or surplus strawberries grown in Oishii’s vertical farms. Oishii co-founder and CEO, Hiroki Koga, said the collection reflects “exceptional taste” and the Japanese concept of ichigo ichie – the idea of “treasuring fleeting moments”. Koga stated: “These jams are a true celebration of the unique flavours I grew up with in Japan and a reflection of our mission to bring innovative, elevated culinary experiences to US consumers”. The Daifuku-Inspired Strawberry Spread blends Oishii strawberries with koshian red bean paste, drawing inspiration from traditional Japanese mochi desserts. Meanwhile, the Strawberry Yuzu Preserves, developed with Shimano, combine strawberries and Japanese yuzu citrus for a bright, tangy flavour. This upcycling initiative follows the launch of Oishii’s Wabi-sabi Berries in early 2025, as part of the company’s mission to reduce food waste. They are smaller berries, picked at peak ripeness regardless of size, launched in partnership with grocery delivery service Misfits Market. Mottainai Food Tech Mottainai Food Tech is a Singapore-based start-up transforming food waste into novel alternative protein ingredients. Its pilot-scale manufacturing facility and R&D lab, opened in 2025, is claimed to be the first of its kind in Southeast Asia. It is dedicated to solid-state fermentation of upcycled plant-based proteins. The site is designed to upcycle approximately 100 tonnes of food manufacturing byproducts annually at full capacity. These include okara, a soya-based pulp commonly discarded after tofu and soya milk production. The company said its pilot-scale operation alone could address around 1% of Singapore’s okara waste. In 2024, the country recycled roughly 138,000 tonnes, or 18%, of total food waste, much of which would otherwise be incinerated or landfilled. Mottainai aims to build momentum behind Singapore’s national sustainability goals while unlocking new pathways for food innovation. Mottainai’s flagship fermented plant-based protein, Jiro Meat, is a meat alternative created using okara byproducts fed to microorganisms during solid-state fermentation. The ingredient is high in fibre and low in saturated fat. The company is also innovating in upcycled functional beverages, producing a kombucha called ReLeaf made from spent tea leaves. Fungu’it French start-up Fungu’it creates natural flavourings made from agricultural byproducts, targeting growing demand for sustainable and natural ingredient solutions. Based in Dijon, France, the company uses solid state fermentation to convert materials like flaxseed press cake, sunflower residues and legumes into natural flavourings. Its approach centres on resource efficiency, with claims of reduced water and energy use compared with traditional production methods. Fungu’it’s portfolio includes a meaty umami flavouring for plant-based foods, alongside a chocolate alternative capable of replacing up to 25% of cocoa in formulations. This supports circular economy practices while also addressing broader food security ambitions, easing pressure on tropical ingredients as the industry grapples with volatility across cocoa supply chains and other vulnerable raw commodities. Last summer, the company secured €4 million in funding to scale up production of its solutions. The investment is being used to support the construction of an industrial pilot plant, alongside securing patents, expanding its ingredient portfolio and growing its sales team, with a particular focus on the plant-based food category. Anas Erridaoui, CEO and co-founder of Fungu’it, said: “Our technology revolutionises the creation of natural, sustainable and high-performance flavourings, while upcycling often wasted byproducts. This circular, innovative approach is established as a key driver of transformation for the agro-food sector, moving towards a healthy, long-lasting and affordable diet.” MaGie Creations Dutch food-tech company MaGie Creations has unveiled what it describes as a world-first: an emulsifier made from upcycled brewer’s grain. The company collaborates with breweries to collect byproducts from the beer industry, transforming this waste into sustainable, clean label food ingredients. Brewer’s grain accounts for up to 85% of brewing byproducts, and is often discarded or used as animal feed. MaGie’s technology converts this nutrient-rich byproduct, a source of protein and fibre, into scalable, food-grade ingredients. Its flagship emulsifier, PowerBond, offers a more natural alternative to synthetic emulsifiers, catering to consumers seeking less artificial ingredients amid growing awareness of ultra-processed foods. The solution is suitable for use across wide-ranging applications, including meat alternatives and baked goods. Ellen van der Starre, product development lead at MaGie, said: “We need comprehensive, systemic solutions that begin with reimagining food production. By thoroughly studying brewer’s grain, we uncovered the inherent functional properties embedded within this valuable biomass – enabling us to create PowerBond, an emulsifier that requires minimal processing of the raw material only, whilst avoiding the creation of new residue streams.”

British crisp producer Fairfields Farm Crisps is introducing a limited-edition Cajun Barbecue flavour, landing in June 2026. The crisps offer a ‘rich, smoky taste profile and bold twist’ on the brand’s classic crisp portfolio, while introducing Fairfields’ first-ever ridge-cut crisp, designed for ‘maximum crunch and flavour.’ Inspired by classic barbecue cooking, the recipe blends smoky, savoury depth with a subtle sweetness and warming Cajun spice kick. Notes of paprika, garlic, onion and black pepper are balanced with gentle Cajun heat and a tangy tomato barbecue twist with a peppery finish. Like all crisps in Fairfields’ range, they are vegan-friendly and gluten-free. The company also champions a sustainable approach, growing its own potatoes and then seasoning, cooking and packing all its crisps on-site. This farm-to-bag process enables the team to oversee production at every stage, aiming to ensure consistent high quality. The new flavour was selected with help from the brand’s Secret Crisp Committee, a panel of ‘crisp enthusiasts’ recruited from across the UK earlier this year. Successful applicants taste-tested a shortlist of unreleased flavours, sharing feedback on each and casting their vote, with the Cajun Barbecue flavour emerging as a ‘clear favourite.’ Robert and Laura Strathern, co-founders of Fairfields Farm, commented: “Our new Cajun Barbecue flavour is all about bold, layered taste, combining smoky barbecue richness with a warming Cajun spice blend. Launching it as our first ever ridge-cut crisp makes it even more exciting, as the deeper cut really holds the flavour and delivers an even bigger crunch.” The seasonal flavour will launch in 150g sharing packs, described as ideal for summer sharing occasions such as barbecues and picnics. It will be available through wholesalers, select retailers and online for a limited time.

Green Boy Group has led an early-stage investment in Fudi Protein, a US-based start-up producing alt-protein ingredients from alfalfa. Founded in 2025, Fudi Protein is led by Udi Lazimy, who brings over 25 years of experience in alternative proteins and agri-food systems. The company extracts RuBisCO (Ribulose-1,5-bisphosphate carboxylase/oxygenase), the protein found in alfalfa leaves, through a proprietary method designed to enable economically viable and sustainable protein production. RuBisCO offers a near-complete PDCAAS score (up to 1.0), a neutral colour and taste, and strong functionality across applications including dairy alternatives, protein beverages and egg replacers. Several other start-ups across the globe are innovating with RuBisCO protein, the world’s most abundant natural protein found in green leaves, including New Zealand’s Leaft Foods, US-based Plantible Foods and the Netherlands’ Rubisco Foods. By harvesting and processing alfalfa near its fields, Fudi is able to return its high-value alfalfa byproduct to local farmers. Green Boy, founded in 2016, operates from offices in the US, the Netherlands, Hong Kong and Sydney. It is a global B2B ingredients supplier, with a focus on plant-based, non-GMO and organic ingredients. Green Boy praised Fudi’s sustainable approach and noted that its localised and mobile processing model differentiates the company those focusing on from traditional protein crops such as yellow peas or rice, where byproducts like starches and fibres must be sold at specific price points to maintain profitability. Peter van Dikjen, co-founder and owner of Green Boy Group, said: “RuBisCO protein is the holy grail amongst the proteins and enters the market at a time when consumer interest in protein is skyrocketing, driven in large part by the rise of GLP-1 users whose diets are shifting toward higher protein and fibre intake”. He added: “A complete and sustainable RuBisCO protein that can rival dairy and animal proteins in both price and functionality would be a game-changer”. Frederik Otten, co-founder and owner of Green Boy Group, said that the innovation fits within the company’s long-term strategy and global distribution portfolio as it moves toward B2B commercialisation. “We look forward to supporting Udi and his team through our resources, market knowledge and international network,” he added.

Beyond Meat, otherwise known as Beyond The Plant Protein Company, has announced the US roll-out of a new buffalo sauce-flavoured Beyond Chicken Pieces variant. The new variety, launching into over 2,000 Kroger stores, follows the launch of Beyond’s Chicken Pieces. Original at major retailers with a revamped, clean-label recipe last year. According to Beyond, the Spicy Buffalo Pieces offer the same taste and nutritional profile as the Original product, with the spicy flavour of cayenne pepper-based buffalo sauce. The pieces contain 21g of plant-based protein and 130 calories per serving, with just 0.5g of saturated fat from avocado oil. Both varieties are made with Non-GMO Project-standard ingredients, Beyond confirmed, as well as being the first plant-based chicken alternatives to be certified by the Clean Label Project. They are pre-cut and can be cooked from frozen, designed for convenient addition to a wide range of dishes including stir-fries, salads, pastas, tacos, wraps and bowls. Ethan Brown, founder and CEO of Beyond Meat, said: “The introduction of Beyond Chicken Pieces Spicy Buffalo at Kroger stores nationwide marks an exciting expansion of our chicken portfolio”. He added: “The product is the latest output of our strategy to provide consumers with an industry-leading portfolio of clean and delicious offerings”.

According to reporting by the Financial Times, global private equity company KKR is exploring a sale of its Flora Food Group business, with a potential valuation of up to $10 billion. Citing a source close to the sale process, FT reported that the US-headquartered capital firm is currently working with investment bankers on the potential divestment. KKR acquired Flora Food Group (formerly Upfield) from Unilever in 2017, in a deal worth €6.8 billion. Previously Unilever’s spreads business, Flora focuses predominantly on dairy alternatives, particularly plant-based margarines. Its portfolio includes a range of household names including Flora, Becel, I Can’t Believe It’s Not Butter! and Bertolli. The Dutch company changed its name to Flora Food Group in 2024 to reflect its ‘evolved purpose,’ aligning with a shift back to being a fully plant-based brand following the removal of dairy ingredients from its Flora Buttery product. However, according to the FT report, the company is adding dairy ingredients back into some products following a consumer shift back toward traditional butter and high-protein dairy, with sales of plant-based spreads dropping by 10% in 2025 according to the Good Food Institute. Flora Food Group is an international leader in the plant-based spreads category, as well as in cream and non-dairy cheese products under brands such as Elmlea and Violife. It operates in around 100 countries, with its global headquarters based in Amsterdam, the Netherlands. In March this year, the company announced the sale of its Latin American operations to Alicorp, a major F&B player across South America with headquarters in Peru. FoodBev Media has reached out to Flora Food Group and KKR for comment on the reports. Top image: © Flora Food Group

Döhler has reached an agreement to acquire the remaining shares in British flavour house Treatt for £183 million, taking full ownership of the company. The agreement was announced today (29 April 2026) following a previously established ‘relationship agreement’ between the two businesses in January. German ingredients manufacturer Döhler already held a 28% stake in the flavour house, increased from 10% in late 2025. Under the terms of the acquisition, Treatt’s shareholders will be entitled to receive 305p per share in cash. The deal represents a 47% premium on the closing price of 206p per share on 28 April, and 17% on a previous takeover offer made by UK flavour manufacturer Natara, which was rejected following an initial agreement in September 2025. Döhler said that while it remains supportive of Treatt’s turnaround efforts, including measures to stabilise operations following a turbulent period, it believes that public markets’ focus on short-term performance will prevent Treatt from gaining the necessary support required to deliver its strategy. The company added that it believes it is the ‘right partner to unlock the full extent of Treatt’s potential,’ noting that its support and distribution capabilities will deliver a flexible platform to accelerate growth in a privately-owned setting. Synergies expected from the acquisition include enhanced innovation capabilities, broader global reach and long-term investment stability, driven by the companies’ complementary portfolios and geographic activities, including a strong footprint in the US. Treatt has a longstanding history in the flavour and fragrance industry, established in 1886 and headquartered in Suffolk, UK, with additional operations in the US and China. Its flavour expertise spans fruits, spices, botanicals and more, offering solutions such as extracts and oils for use across a wide range of product applications. This complements Döhler’s portfolio of ingredient offerings including taste modulation and sweetening solutions, natural colours, natural flavours, functional ingredients and more. The company is headquartered in Darmstadt, with over 50 production sites worldwide. Vijay Thakrar, chair of Treatt, said: “The board believes that the proposed acquisition by Döhler represents a positive outcome for Treatt shareholders, providing the certainty of a cash exit for shareholders at an attractive value. It also provides enhanced long-term support for Treatt within a larger strategic platform with access to significant resources.” He added: “The combination of Treatt’s technical expertise and innovation capabilities with Döhler’s established ingredients platforms and international distribution network creates a strong foundation for future growth within an ownership structure with family culture and long-term investment at its core”. Martin Tolksdorf, chief marketing officer at Döhler, said: ““The Döhler Group has long admired Treatt as a high-quality business with a rich heritage of product excellence, strong customer relationships and a deep-rooted culture of innovation. Having worked closely with Treatt over many years as a strategic supplier and customer, we are excited at the prospect of expanding our partnership with Treatt.” The deal is subject to shareholder and regulatory approvals, and is expected to be completed in Q3 2026, subject to these conditions.