Leon Grocery has expanded its portfolio of microwaveable pouch meals with the addition of a new Red Thai-Style Lentil Curry, now available at Sainsbury’s and Ocado. The NPD combines lentils with creamy coconut, green beans and edamame, aiming to deliver aromatic Thai red curry-inspired flavours in a convenient, quick meal offering. It contains 11g of plant-based protein and 9g of fibre per serving, designed to provide a ‘satisfying and nutritionally balanced’ option for busy consumers. According to Leon Grocery, the curry – which carries a ‘two-chilli’ spice rating – offers a ‘warming yet approachable’ kick, balanced by the richness of coconut cream and fresh green vegetables. It is 100% plant-based and can be enjoyed with rice, flatbreads or additional vegetables for a versatile lunch or dinner option. The launch builds on Leon Grocery’s existing range of microwaveable meals, which includes Keralan Lentil & Chickpea Curry, Brazilian Black Beans, Golden Lentil Dhal and Katsu Curry Beans. Miriam Rose, head of grocery at Leon, said: “We want to make it as easy as possible for people to enjoy food that is full of flavour and packed with plants, even when they are short on time”.

UK automation company Modus Technologies has launched the FP5, a five-kilogram robotic handling platform designed to tackle some of the challenges that have limited automation in food and fresh-produce processing. The system is aimed at repetitive picking, inspection, sorting and packing operations where products can vary significantly in size, shape, orientation, firmness and surface condition. Unlike many industrial manufacturing applications, food products cannot necessarily be presented to a robot in a consistent position or handled with a fixed gripping force. Produce can arrive randomly on a conveyor, overlap with other items or contain defects, while excessive gripping pressure can result in bruising, cracking or rejection. Modus has designed the FP5 as an integrated system in which robotics, machine vision, sensing, safety, tooling and software work together rather than treating the robot as a standalone component. A key element of the platform is its Soft-Touch sensing technology, which provides feedback from the point of contact between the gripper and product. This is intended to allow gripping to be controlled according to what the end effector is actually touching, rather than relying solely on a predetermined position or fixed command. The approach is designed to address a fundamental issue with conventional industrial robotics: machines are typically highly effective when components are predictable, but food products can be deformable, fragile, slippery and naturally inconsistent. Modus says the objective is therefore not simply to make a conventional industrial gripper gentler, but to retain industrial capability while giving the system greater sensitivity when interacting with food. The company has also incorporated hygienic considerations into the FP5's machine architecture. The platform uses a 316 stainless steel outer enclosure, food-safe materials and greases, and food-contact-safe surfaces at the gripper interface. Components can also be specified with protection suitable for wash-down environments, including IP66-rated elements where required by the application. This is significant for food manufacturers because robotic equipment that performs successfully in a demonstration environment may require additional engineering before it can operate reliably in production areas subject to regular cleaning and wash-down. Modus says its approach is to consider hygienic engineering alongside cycle time, reach, handling and safety from the beginning of a machine design rather than as a later-stage modification. The FP5 incorporates a 3D AI vision system designed to locate products, distinguish between product classes and identify visual defects. Vision models can be deployed through a TensorRT-accelerated pipeline running on an NVIDIA Jetson Orin NX controller, allowing image inference to take place locally on the machine. Another focus of the FP5 is conveyor synchronisation. Rather than stopping a belt to allow a robot to pick products from fixed positions, the system detects products upstream and tracks their movement. It then calculates where an item will be when it reaches the robot's pick area and coordinates the robot's movement with the conveyor. The intended result is continuous handling while products remain in motion. A damaged product could be rejected, an acceptable item picked for packing, or products classified into different grades and directed to separate destinations. The technology is being positioned for applications across fresh produce, bakery, dairy and cheese, prepared foods and other categories where products are visually variable. By combining inspection, classification, handling, sorting and packing, Modus says the platform could potentially consolidate tasks that would traditionally be carried out manually or across multiple pieces of equipment. Modus says the FP5 is not intended to replace every food-handling role, but to automate tasks that businesses can find difficult to recruit for, retain staff in or automate using conventional machinery. The founding team behind the company brings experience across robotics, mechanical engineering, controls, software and machine vision, with the business founded around the development of complete automation systems rather than individual robotic components. According to David Mills, robotic systems lead and director at Modus Technologies, the aim is to combine the speed and repeatability associated with industrial robotics with the vision, sensing, hygienic design and safety required for food handling. The FP5 can operate at robot motion speeds of up to 3,000mm/s, depending on configuration and task. Its safety architecture incorporates machine safety controls and 360-degree DCS safety scanning around the robotic work area. Modus Technologies is currently based in York and plans to move into a new showroom and office facility in Tees Valley in January 2027.

Singapore deep-tech company N&E Innovations has raised A$2.4 million (approx.$1.73 million) in Series A funding as it prepares to expand its food waste and antimicrobial technology across international markets. The round was led by Australian agrifood investment firm Tundra Capital, with Singapore government-owned deep-tech investor SGInnovate, the Radical Fund, Archipelago VC and SG7 Group also participating. Existing investors Cercano, SEEDS Capital, Elev8 Capital and Qian Hu Corporation have continued their support. At the centre of N&E's technology is ViKANG99, a patented antimicrobial ingredient produced by extracting naturally occurring compounds from agricultural by-products, including discarded cashew nut husks. According to the company, the resulting food-grade ingredient can be applied directly to fresh produce or incorporated into food packaging, including cling film. It can be used in cleaning and hygiene products. N&E says the technology can help fresh produce last up to four times longer, potentially reducing food waste across storage, transport, retail and foodservice. Founded in 2020 by biomedical scientist Didi Gan, N&E developed the technology around the idea of treating agricultural waste as a resources rather than simply something to be discarded. Its patented process breaks down agricultural by-products at a molecular level to extract active antimicrobial compounds, which are subsequently refined into a food-grade ingredient. One of the company’s first commercial applications is the Orange Wrap, which N&E describes as the world’s first antibacterial cling wrap. Unlike conventional cling film, which primarily acts as a physical barrier around food, The Orange Wrap incorporates ViKANG99 into the material, enabling it to actively inhibit bacterial growth and help food remain fresh for longer. Founder Gan, said: “Food waste is usually seen as something we need to get rid of. We see it as a resource. We can take something like a discarded cashew nut husk, extract the compounds that naturally fight microbes and turn them into an ingredient that can help protect food.” N&E is also moving into agricultural applications, with its Post-Harvest Wash and Post-Harvest Guard systems due to launch later this year. The systems are designed to apply ViKANG99 directly to fruit and vegetables after harvest, suppressing mould and microbial growth during storage, transport and retail. The company positions the technology as a natural alternative to conventional post-harvest treatments such as chlorine and wax. The Series A funding will support commercialisation of ViKANG99 across three core areas: antimicrobial food packaging, plant-based cleaning and post-harvest agriculture. It will also fund international expansion, regulatory programmes and team growth.

Chilean AI food-tech company NotCo has confirmed it has sold its operations in Brazil to local investment firm Ferrara, owner of a portfolio of natural food brands in Brazil and the US. NotCo, headquartered in Santiago, uses machine learning technology – specifically, its proprietary AI platform ‘Guiseppe’ – to develop product and ingredient innovations for its own food brands as well as other F&B companies as a global B2B formulation partner. The company has operated in Brazil for the past six years. The acquisition by Ferrara is described by the food-tech player as an ‘important milestone,’ with NotCo sharing in a statement on LinkedIn: “This marks the beginning of a new stage that will accelerate the expansion and scale of NotCo's brand and innovation throughout Brazil, enhanced by a great distribution capacity at a national and international level, knowledge of the local market and synergies with its businesses”. FoodBev Media has reached out to NotCo to confirm whether the company’s workforce in Brazil will be transferred under the deal, and if not, how many jobs will be lost as a result of the transaction. Meanwhile, Chilean news outlet Diario Financiero has reported that NotCo has closed its Mexican business after being unable to secure a buyer. NotCo declined to confirm or comment further on these reports. Founded in 2016, NotCo was established with an aim of developing vegan alternatives to traditionally animal-derived food products. It was originally founded as a plant-based consumer brand and has since shifted its focus to becoming a broader, AI-led platform that works collaboratively with industry partners to accelerate R&D processes and product development initiatives in plant-based and beyond. © The Kraft Heinz Not Company The company has since launched more than 100 products and has more than 24 patents, continuing to develop products for its own brands as well as in partnership with F&B industry leaders. In 2022, it began a joint venture with Kraft Heinz, named The Kraft Heinz Not Company. Other notable industry partners include Barry Callebaut, which teamed up with NotCo to explore the use of AI in chocolate development, and The Magnum Ice Cream Company, aiming to reformulate its products with a focus on healthier indulgence, supported by NotCo’s AI tech. Top image: © NotCo

Müller is expanding its yogurt portfolio with a new range of branded collaborations designed to bring three established treat brands into its popular Corner format. Launching in September, the new range has been developed with Mondelēz International’s Oreo brand and Pladis’ McVitie’s Jaffa Cakes and Flipz brands, reimagining the familiar products as Müller Corner yogurts. The launch brings three new branded flavour concepts to the yogurt aisle, combining the established appeal of Müller Corner with well-known confectionery and snack brands. Müller says the range responds to consumer interest in familiar brands being introduced in new formats, while creating additional purchase occasions within the yogurt category. The new products will initially be available in single pots at an RRP of 90p, with four-pack formats, priced at an RRP of £3, set to follow later in September. Richard Williams, CEO of Müller yogurt & desserts, said: “By partnering with Mondelēz and Pladis, we've combined the strength of Oreo, McVitie's Jaffa Cakes and Flipz with the appeal of Müller Corner to create something new for the yogurt aisle." Müller says the launch is designed to create new reasons for consumers to purchase yogurt and help retailers generate incremental growth in the category. The company cites Kantar data showing Müller Corner as the UK’s most-loved yogurt brand, while Circana data indicates that Corner yogurts delivered 3% RSV growth over the 12 weeks to 11 July 2026. The collaboration forms part of Müller’s wider ambition to offer products across different consumption occasions, from treat-led products through to healthier options.

Santoshi Muriki Vision-based AI inspection systems are moving onto food manufacturing lines faster than the protocols to validate them. Santoshi Muriki, a food safety and quality assurance manager overseeing supplier compliance across a national wholesale grocery network, argues that if AI is doing the job of a critical control point, it needs to be validated like one. The fact that metal detectors, X-rays and checkweighers are on critical control points today, for example, is because we spent years proving their reliability with repeated validated challenges and under regulatory scrutiny, before we would trust them to tell whether something passed or failed. Now that cameras – the vision systems connected with a machine learning brain that detect contaminants, packaging errors and deformed products on the fly – are taking a somewhat similar, or even faster, route onto a few manufacturing lines, most of us are missing a crucial part of the conversation that all other CCP technologies had to address: namely, with the verifiable data a regulator wants to see, how do we know they will do exactly what they are supposed to do? Why 'it worked in the demo' isn't validation A sales demo of a piece of equipment cannot substitute for a validation study. In a demo, we use good lighting, a restricted set of fault samples and a line that runs at a constant speed. Production is none of those. In production, you see a variable product orientation. In production, the line speed may fluctuate during product changeover. The container reflects light at different angles depending on humidity and the static on the package. Even the light itself can drift during a shift as sensor covers accumulate dust, and even as conditions in the plant shift seasonally. A validated CCP technology must demonstrably perform across the range of actual operating conditions for the equipment – not the range at which it successfully performed during a sales pitch. For a metal detector, this is to challenge test against certified test pieces for every product size and density. The equivalent for AI vision is not yet universally defined but has the same requirements. The validated vision technology requires a library of defect types and defect severities and is challenged multiple times across a range of actual line speeds, actual light levels, and actual product presentations, resulting in demonstrable detection and false-reject rates across the various specified conditions. It cannot be a single number taken from a training database. The black box problem The conventional CCP technologies are predominantly deterministic: your metal detector either detects a perturbation in its electromagnetic field above a fixed, provable threshold, or it doesn’t. The threshold can be verified, logged and audited to a known value. A machine learning system’s boundary, on the other hand, can morph in ways that can be almost impossible to characterise completely, let alone communicate to auditors row by row to verify operation. This leads to a real-world validation challenge beyond a messaging one – when your AI system flags – or doesn’t flag – a fault, a food safety team needs to be able to justify their position based on documented performance of that model against test cases with established defect status, a proposition complicated by a vendor’s disinclination to disclose the 'black box' technology, and the customer’s frequent inability to inspect that box’s inner workings. Model drift is a new category of deviation Traditional inspection equipment fails in familiar, physical ways: a dirty sensor, an out-of-calibration trigger point, a component failure captured on a preventive maintenance log. An AI model fails more invisibly. If the product simply changes its look to some minor degree with the introduction of a new ingredient from a supplier, a seasonal redesign to the packaging, or with the different line conditions from a new co-packer, a model trained on the prior look can just slowly grow worse, unseen because it never threw a mechanical failure code. A programme must exist within companies that deploy AI vision to monitor the kind of changes to which the model is blind. Periodic re-calibration against a representative defect sample, a trigger set for re-training when the system's performance indicators begin to show a slide toward poorer results, and a record of changes anytime the model code itself is changed should provide the same kind of ongoing assurance that is expected from preventive maintenance schedules for physical machinery. Otherwise, a facility can achieve favourable results on its validation and be running an ineffective inspection system in two or three quarters. Building a validation framework, not waiting for one So far, there isn’t a widely adopted, regulatory-specific method, or any that have been officially published. Food producers don’t typically have the luxury of waiting to see if an AI-specific one ever will be developed. Meanwhile, the methodology that is already in place for the validation of any automated CCP technology already applies: validation using GFSI-recognised equipment validation principles, supported challenge tests, acceptance criteria and scheduled re-verification work the same, regardless of whether the equipment operates using a decision tree or machine learning algorithm. In practical terms, it translates to taking an AI-driven vision system and following the established procedures for putting any new piece of CCP equipment onto a food production line: conduct a validation study before system launch and gain internal sign-off; ensure acceptance criteria are established that can actually be tested and measured; ensure that a post-implementation schedule of monitoring and re-verification procedures are clearly established; and identify the person or people responsible for taking action when process monitoring data signals a significant change. The stakes of getting this right AI-driven inspection could indeed boost food safety, and the motivation on manufacturers' side is sound. However, a system change without the validation diligence you automatically apply to other CCP control systems is an unattended security hole dressed up in the clothes of advancement. It will be food safety leaders not willing to compromise who gain the most value from this technology.

Prebiotic soda brand Olipop has launched a limited-edition Caramel Apple flavour, combining buttery caramel and tart green apple with the brand’s high-fibre formulation. Olipop has expanded its seasonal range with the launch of Caramel Apple, a limited-edition prebiotic soda inspired by the traditional autumn treat. The new flavour combines a buttery caramel profile with crisp green apple, designed to deliver a balance of tart and sweet flavours. Each can contains 5g of sugar and Olipop’s signature high-fibre formulation, positioning the drink as a functional alternative to conventional seasonal soft drinks. The Caramel Apple flavour launched on 9 September in the US and is available through Olipop’s website and retailers nationwide, including Target, Walmart and Whole Foods, while stocks last. The launch taps into the growing use of seasonal flavours in the soft drinks category, while maintaining the functional positioning of Olipop’s prebiotic soda range. The brand describes the flavour as combining “glossy ribbons” of caramel with the “crisp snap” of green apple, creating a richer profile intended to evoke the taste of a caramel apple. As a limited-edition release, Caramel Apple will be available while supplies last.

Glanbia has appointed Wendy Chang Smith as its next chief financial officer, with the executive set to succeed Mark Garvey following his retirement from the group next year. Chang Smith, currently Glanbia’s chief digital and transformation officer, will become CFO designate with immediate effect. She will formerly take over as CFO and join the company’s board as an executive director on 31 March 2027. Garvey, who has served as Glanbia’s CFO for 13 years, will step down from the role and from the company’s board on 30 March 2027, before retiring from the group on 30 April 2027. Chang Smith joined Glanbia in 2020 and previously served as CFO of the company’s performance nutrition segment. Before joining the group, she held senior finance roles at Amazon, Kellogg, Johnson & Johnson and Proctor & Gamble, with experience spanning the US, Europe and Asia. Glanbia’s CEO Hugh McGuire said: “Wendy is a trusted leader within the company and brings significant finance, digital and transformation experience gained across the consumer branded and retail sector.” McGuire also paid tribute to Garvey, highlighting his contribution during more than a decade at the group. He continued: “He has led the financial stewardship of the group through a period of significant change with a strong focus on disciplined capital allocation and cash generation that has enabled Glanbia to invest in growth and deliver strong returns to our shareholders.” McGuire added that Garvey will leave Glanbia with an ‘exceptionally strong balance sheet’ and the business ‘well positioned for the future’.

Bloomberg reports that Japanese brewer Sapporo is preparing to move production of some beer destined for the US from Canada to domestic US facilities, as a new 50% tariff on Canadian beer increases the cost of cross-border supply. According to reporting, the company plans to relocate production of its non-alcoholic Sapporo beer, currently manufactured in Canada for the US market, to the US by the first half of 2027. Sapporo chief strategy officer Rieko Shofu described tariffs as “something out of our control” and told Bloomberg that the brewer would “move ahead with local production” in response to the new trade environment. The potential move would affect Sapporo’s Canadian subsidiary, Sleeman Breweries. The company stressed that the non-alcoholic Sapporo product is the only version of the Japanese beer currently produced in Canada, accounting for approximately 0.5% of Sleeman Breweries' total Canadian production, with most output serving the domestic market. To reduce the impact of tariffs and rising cross-border logistics costs, Sapporo is considering expanding its manufacturing footprint on the US West Coast. Options reportedly include building a new brewery, acquiring an existing facility or working with a third-party manufacturer. For Sapporo, the US is a strategically important overseas market. The company has been expanding its presence in the country for several years and says its flagship Sapporo brand is the best-selling Asian beer brand in the US. It is also looking outside North America, having recently announced a partnership with Danish brewer Carlsberg to expand in Southeast Asia. The US introduced new tariffs on a range of trading partners in July, including Canada, increasing costs for businesses dependent on cross-border supply chains. US Brewers and other beverage producers face the introduction of a 50% tariff on beer imported from Canada. The US and Canada were undergoing trade review talks this summer with hopes to agree on a deal, but negotiations fell through last month.

Leading Egyptian food group Gadwa Food Industry has commissioned a fully integrated margarine production line at its subsidiary Integrated Egyptian Food Industries (IEFI) in 10th of Ramadan City, delivering the project in partnership with total production solution provider Nabla Solution. Gadwa has a 50-year heritage in cheese production, earning it the title 'house of cheese'. Through its major subsidiary Arab Dairy, the group offers a wide range of cheese products led by its iconic Panda brand, alongside the Dairy brand and its all-natural Panda Gourmet line. Yasser Mohamed Zaki Ibrahim, chairman at Gadwa, said: “Gadwa has achieved remarkable success across a variety of industries, but we have always come back to one belief: food is the most fundamental foundation for any society. Especially here in Egypt and across Africa, no matter how other sectors grow, people need dependable, nutritious food every single day." Margarine is widely consumed in Egypt and represents a strong market for the group. Behind the new line is a deliberate backward-integration strategy. Amr Youssef, marketing director at Arab Dairy, commented: “Any product we import from abroad should eventually be manufactured locally. This really triggered our thoughts to create products that could feed into our current production process. The new line allows us to minimise our reliance on importing raw materials and provide world-class quality in Egypt.” Gadwa partnered with Nabla to launch its first margarine line at IEFI with full automation and high-quality standards. From design to installation, the total production solution and advanced technology provided by Nabla enabled the group to use non-hydrogenated oils for healthier margarine products, and to deliver the final product packed in a carton in only three to four hours. The margarine production line has been adapted to produce natural butter, resulting in a high-quality product comparable to the best international brands. Ayman Abo ElSoud, chairman at IEFI, said: “This distinguishes us from other producers in the market. An official report from the Egyptian Ministry of Health Central Laboratory confirmed that our product is equivalent to New Zealand butter. We are now able to cover this demand locally, especially for Panda, in addition to products that will soon be launched in the local market." Post-start-up reliability has been equally decisive. Nabla continuously works with IEFI to provide fast-response on-site technical service and ensure spare parts availability. Said Hamdy, industrial technical consultant at Gadwa, stated: “When intelligence, experience and determination come together, they create a successful project. This success is the result of two teams coming together. Nabla’s team shares the same passion and dedication as we do; they are truly supportive, always thinking forward and focusing on long-term partnerships.” Looking ahead, Gadwa is moving on several fronts to support the local economy. With continued innovation in its cheese sector, Panda Gourmet will soon launch the first herb-flavoured cheese in Egypt. The group has also entered other food categories including olives, fava beans, frozen fruits and vegetables, and fat-based products. Khaled Medany, supply chain director at Arab Dairy, said: “Our group’s vision has always been to become the leading producer of healthy food products – committed to quality, innovation, sustainability and consumer satisfaction. We are establishing a more diverse, flexible and reliable supply system to achieve this vision and develop every new category from a much higher baseline.” Having witnessed the success of the margarine line and the total solution capability Nabla delivered, the group highlighted that Nabla aligns the needs for its development strategy and remains the natural partner for the next chapter of growth and mutual commitment. Find out more here.

Beyond Meat, now also known as Beyond The Plant Protein Company, is continuing its diversification outside of meat alternatives with a newly launched range, Phytosphere. The range brings the company’s plant protein expertise to brand-new product categories for Beyond, marking another key milestone in its expansion efforts. At the beginning of 2026, the alt-meat maker made its move into functional beverages with the announcement of its new Beyond Immerse sparkling protein drink range. Now, its Phytosphere portfolio, announced today (9 September 2026), includes a range of additional formats including the brand’s first-ever protein powder. Beyond Starmatter is described as a ‘nutrient-boosted’ powder delivering 20g of plant protein and 5g of fibre, along with probiotics, phytonutrients, adaptogens, vitamins and minerals. The addition of extra functional ingredients to the popular protein powder format is significant at a time when demand for multi-functional products, tailored to consumers seeking several health benefits in one product, is high. The functional blend is available in Vanilla, Salted Caramel, Strawberry Banana and Plain varieties, each designed to support muscle health, gut health and immune function. Also launching is Beyond Starcut, a savoury ‘plant-based jerky’ bar made with plant protein and mycelium. It delivers 17g of protein and 3g of fibre, with no added sugar and no cholesterol. The offering comes as traditional savoury meat snacks have seen increased interest in the US as consumers seek quick and convenient ways to up their protein intake. Beyond’s offering is marketed as an alternative that contains no antibiotics or hormones, available in Asada Style, Classic Dill, and Spicy Southwest BBQ Style flavour variants, debuting in variety packs of six or 12. Aligning more closely with Beyond’s traditional meat alternative products, but with a more veg-forward approach, the Phytosphere portfolio includes Beyond Veggie: a burger made with more than ten fruit and vegetable ingredients, legumes, seeds, plant protein, polypehnols and phytosterols. Each serving provides 12g of protein and 6g of fibre, alongside a source of iron, potassium and magnesium. The burgers are available in Spiced Chickpea and Chipotle Black Bean variants. The previously announced Beyond Immerse beverage line is also available under the Phytosphere range, already available in Peach Mango, Strawberry Lemonade and Cherry Berry flavours. The line is initially launching online today alongside the company’s new website launch for Beyond Plant Protein, signalling a new era for the company as it innovates outside of its traditional ‘hyper realistic’ alt-meat offerings. This diversification follows a turbulent few years for the business and wider plant-based meat alternatives category. The pivot into new plant protein categories sees Beyond tapping opportunities in currently trending functional food and beverage segments such as protein drinks, potentially helping the company to remain resilient in the face of plant-based meat industry headwinds. The global functional beverages industry has been projected to surpass over $200 billion in the next five years by several market research firms. In Beyond's most recent financial results report, the company noted ongoing 'weak category demand' in the US retail and foodservice channels – though it reported higher sales of burger products and chicken products in European markets and the UK, while sales of ground beef-style products increased in Canada. Ethan Brown, CEO and president of Beyond Meat, said the results showed “directional progress“ and added: “We continue to work to stabilise our plant-based meat business...and to build upon this core as we reposition around Beyond The Plant Protein Company to pursue faster-growing adjacent categories“.

US beverage brand Culture Pop Soda is expanding its seasonal offering with the launch of Limited-Edition Sparkling Apple, a fall-inspired soda combining apple juice with live probiotics. Available from 8 September, the new flavour is designed to deliver a crisp apple and sparkling cider-inspired taste without refined sugar, stevia or artificial and high-intensity sweeteners. Sparkling Apple is made with a blend of apple juices from concentrate and follows Culture Pop's existing approach of using simple ingredients, organic fruit juice from concentrate, organic herbs and spices and live probiotics. The company said the new variety is intended to offer a less-sweet alternative to traditional apple-flavoured soft drinks, with the flavour profile positioned between fresh apple and sparkling cider. Tom First, founder and CEO of Culture Pop Soda, said: "We wanted to make a fall flavour the Culture Pop way. It's somewhere between a crisp apple and a sparkling cider: refreshing, not too sweet and full of apple flavour." The limited-edition launch is supported by Culture Pop's 'Refreshingly Crisp' autumn campaign, which aims to associate the brand with seasonal occasions while reinforcing its focus on less-sweet soft drinks. Sparkling Apple is packaged in a gold can designed to give the seasonal product a distinctive presence on shelf. The launch also builds on First's previous experience in the soft drinks sector. He co-founded Nantucket Nectars, with Culture Pop drawing inspiration from familiar fruit-led flavour profiles. The brand's wider portfolio is made with organic fruit juice from concentrate, organic herbs and spices and live probiotics. Its products are Whole30 Approved, certified non-GMO, gluten-free, plant-based, shelf-stable and kosher. Sparkling Apple is available for nationwide shipping through Culture Pop's website and Amazon, alongside a retail rollout across chains including Albertsons, Wegmans, Giant Food, H-E-B, Stop & Shop, Shaw's, Jewel-Osco and Big Y.