The JM Smucker Co has appointed Douglas Guilherme as senior vice president of operations and supply chain, effective 29 July. Douglas Guilherme Guilherme will report to Rob Ferguson, chief product supply officer and executive vice president, coffee, pet and away from home. In his new role, Guilherme will support the company’s efforts to strengthen operational and supply chain performance across its business. “Douglas brings a strong track record of delivering results and driving transformation while fostering high-performing teams and a culture of continuous improvement,” said Ferguson. Guilherme brings more than 30 years of experience in global supply chain and operations leadership across the consumer goods, food and chemicals industries. Most recently, he served as senior vice president of global supply chain at The Hershey Company, where he was responsible for manufacturing, engineering, continuous improvement, planning, logistics, digital supply chain transformation and network strategy. Prior to joining Hershey, Guilherme held leadership positions at Procter & Gamble and served as global senior vice president of supply chain at Ecolab. The appointment comes as food and beverage manufacturers continue to focus on supply chain resilience, operational efficiency and digital transformation amid ongoing volatility across global markets. JM Smucker’s portfolio includes brands such as Folgers, Café Bustelo, Jif, Uncrustables, Smucker’s and Hostess, as well as pet food and treat brands including Milk-Bone and Meow Mix. Top image: © JM Smucker

Dolmio has expanded its ready-meals portfolio with the launch of a new high-protein range designed to meet the growing demand for convenient meals that support health and wellbeing goals. The new Dolmio Active range comprises three cupboard-ready pasta meals combining Italian-inspired recipes with high protein. The range is available exclusively in Tesco and is designed to be ready in two minutes. The launch includes Sundried Tomato & Chicken Rigatoni, Jalapeño & Chicken Fusilli and Zesty Chicken Fusilli. Each product is high in protein, low in sugar and contains no artificial colours or flavours. The range targets the growing number of consumers seeking to increase their protein intake beyond traditional fitness and breakfast occasions. According to data cited by parent company Mars Food and Nutrition, more than 43% of UK adults have increased their protein intake over the past year, rising to two-thirds of 16–34-year-olds. Searches for high-protein foods also increased by 105% in 2025 compared with the previous year. Dolmio is launching the range as the UK ready meals category continues to expand, with the market projected to reach £1 billion by 2028. Alongside Dolmio Active, the brand has introduced three additional ready meals: Veggie Packed Fusilli and Rigatoni Arrabbiata under the Dolmio Classics range and Creamy Tomato & Chicken Rigatoni under Dolmio Feasts. Hana Hutchinson, European brand director at Mars Food and Nutrition, said: “As consumer expectations and needs around mealtimes continue to evolve, we're seeing a growing demand for meals that are tasty, accessible and healthy. Our new Dolmio Active range, and the continued expansion of our wider ready meals offering, is all about giving shoppers an option that can seamlessly fit into their daily lives.” The new Dolmio Active products are available exclusively in Tesco stores nationwide, while the new Dolmio Classics and Feasts products are available nationwide.

The Centre for Process Innovation (CPI) has joined a €6.3 million Horizon Europe project investigating how engineering biology and artificial intelligence (AI) could help create more resilient and sustainable supply chains for high-value natural ingredients. The four-year COCO-AI project brings together nine international partners from industry, academia and research and technology organisations. The consortium will initially focus on cocoa before applying the technologies developed to eight additional plant species. Cocoa has been selected as the project's first demonstrator amid growing concerns over the impact of extreme weather, crop disease and supply chain disruption on production. Declining yields and supply shortages have contributed to significant volatility in cocoa prices in recent years, highlighting the vulnerability of conventional agricultural supply chains. COCO-AI will explore plant cell culture as an alternative approach to producing valuable natural compounds. The technology involves cultivating plant cells directly in bioreactors under controlled conditions, rather than relying solely on the cultivation of whole crops. AI will be used to analyse biological and manufacturing data, helping researchers optimise cultivation conditions, accelerate process development and identify commercially viable production methods. The approach is intended to complement conventional agriculture and could ultimately support more resilient supply chains for natural ingredients used across sectors including food and beverage, pharmaceuticals and cosmetics. CPI will lead the project's process scale-up activities, drawing on its expertise in bioprocess development and industrial manufacturing. The organisation will develop processes from 50-litre pilot systems through to 10,000-litre demonstration scale. It will also lead techno-economic assessments to evaluate production costs and commercial viability, while contributing to life-cycle assessment, regulatory planning and business model development. Kris Wadrop, managing director – materials at CPI, said, “Scientific innovation alone is not enough. For technologies like this to make a real impact, they must be shown to work reliably and economically at commercial scale." He continued: “Through COCO-AI, we’re applying CPI’s expertise in process development, scale-up and commercialisation to help bridge the gap between innovation in the lab and industrial manufacturing, giving businesses greater confidence to adopt these emerging technologies.” Over the course of the project, the consortium will demonstrate the industrial-scale cultivation of cocoa cells, develop cocoa-derived ingredient formulations and prototype products. The project will also release open-source AI tools, datasets and methodologies designed to support wider adoption of plant cell culture technologies across research and industry. If successful, COCO-AI could support the development of more resilient supplies of high-value natural ingredients while strengthening Europe’s biomanufacturing capabilities and reducing dependence on climate-sensitive agricultural production. Top image: © CPI

Royal A-ware has agreed to acquire a 35% stake in Amalthea, a producer of goat’s cheese, other goat dairy products and organic cow’s cheese. Ausnutria will retain a 65% stake in the business and remain its majority shareholder. Under the partnership, Royal A-ware will oversee the domestic and international marketing of Amalthea’s goat’s cheese and organic goat’s cheese. Ausnutria will continue processing whey proteins for use in infant nutrition products. The companies also plan to invest jointly in the development and expansion of Amalthea’s cheese factory, as they seek to meet growing demand for goat’s cheese in the Netherlands and international markets. The partnership is intended to make greater use of all components of goat’s milk by combining Royal A-ware’s cheese market expertise with Ausnutria’s experience in nutritional applications. Jan Anker, chairman of the board at Royal A-ware, said: “We are delighted to further expand our existing partnership in this way. Demand for goat’s milk products is growing, and this step enables us to offer our customers an even broader product portfolio." "At the same time, we remain fully committed to the production of (organic) goat’s cheese, in which we also see further growth opportunities. Moreover, the partnership aligns well with our strategy towards more integrated supply chains, where market demand is the starting point: here too, we are creating the shortest route from consumer to farm.” Bart van der Meer, executive director of Ausnutria, added: “With Royal A‑ware, we have a strong partnership for the further growth of Amalthea. This collaboration fits seamlessly with our strategic direction and contributes to a future-proof goat dairy supply chain.”

Dietary fibre plays an essential role in digestive health, yet most people do not consume enough of it. The World Health Organization recommends at least 25g of fibre per day, but studies show only a small percentage of adults meet this target. This gap between recommendation and reality – often called the 'fibre gap' – highlights a clear need for practical solutions that help consumers increase their intake without sacrificing taste or convenience. Fibre's reputation has evolved. Once associated mainly with digestive regularity, it is now recognised by consumers as a foundation for broader health goals, including gut health, blood glucose management, the gut-brain axis, immunity and mental well-being. In fact, fibre has become the ingredient consumers most associate with gut health and is increasingly described within the food industry as a major nutrition trend. Bringing soluble fibre into everyday products Roquette addresses this opportunity through Nutriose, a range of soluble fibres derived from non-GMO wheat or corn. Nutriose is designed for easy integration into food and beverage formulations. It offers a bland taste, high solubility, low viscosity and excellent stability across a range of processing conditions, including heat, UHT treatment, extrusion and varying pH levels. Clinical studies support several health benefits associated with Nutriose. It acts as a prebiotic, selectively feeding beneficial gut bacteria by production of short-chain fatty acids. It has an approved health claim in Europe confirming its contribution to lower postprandial glycemic responses. It also supports feelings of fullness, which can assist calorie intake management, and its slow fermentation in the colon allows for a gradual release of energy. Beyond its health properties, Nutriose is valued for its formulation practicality. Its off-white colour, bland taste and stability under diverse processing conditions allow manufacturers to enrich a wide variety of products – including beverages, baking, snacks, specialised nutrition, dairy and dairy alternatives, and sports nutrition – without compromising flavour, texture or appearance. For brands, the opportunity extends beyond formulation alone. Clearly communicating how much fibre a product delivers, how it contributes to daily intake, and why prebiotic fibers differ from generic fibre sources can help consumers better understand the value of what they are choosing. Nutriose soluble fibre supports this approach by combining clinically substantiated benefits with the digestive tolerance and formulation performance needed for everyday food and beverage applications.

FoodBev Media’s Rafaela Sousa visited Cargill’s cocoa processing facility in York, UK, to see how the company is combining the city’s long chocolate-making heritage with automation, digital monitoring and artificial intelligence. York’s association with cocoa stretches back more than two centuries. The city’s chocolate story began with Mary Tuke, who opened a grocery shop selling cocoa drinks in the 18th century, before names including Kit Kat and Terry’s helped establish York as one of the UK’s best-known chocolate-producing cities. Today, that history continues at Cargill’s cocoa processing facility, where cocoa beans are cleaned, separated, roasted and ground into cocoa liquor for use by chocolate manufacturers in the UK and elsewhere. The York plant does not produce finished chocolate bars. Instead, it carries out the early processing stages that turn imported cocoa beans into the dark, intensely flavoured ingredient at the heart of chocolate production. Cargill has invested more than £20 million across its UK cocoa and chocolate operations since FY18, including new equipment, automated systems and digital quality controls. Sam Thompson, director of plant management at Cargill, described York as one of the company’s most modern cocoa processing facilities. From cocoa bean to liquor Cocoa beans for Cargill’s UK operations arrive at the Port of Liverpool before being transported to York. The first half of the production process focuses on preparing the beans. They pass through several cleaning stages designed to remove unwanted material before being cracked open. The shells are then separated from the cocoa nibs, which form the central part of the bean used for further processing. The nibs move into the roasting stage, where closely controlled temperatures are used to develop their flavour. They then pass through a series of grinding stages, gradually changing from a solid material into liquid cocoa liquor. Some of the liquor produced in York is supplied to Cargill’s chocolate facility in Worksop, Nottinghamshire. There, it is combined with ingredients including cocoa butter, sugar and, depending on the recipe, dairy components to produce bulk dark, milk and white chocolate. A factory operated by a small team Despite the scale of the equipment inside the facility, the main production process can be overseen by a relatively small operating team. “Between two and three operators can run this factory, no problem,” Thompson said. “We have three technicians as well to work with the operators in case there is an electrical fault or something the operator can’t solve.” The factory is divided into two principal production areas. One covers the stages from whole bean to cocoa nib, while the other takes the nibs through roasting and grinding to produce cocoa liquor. Thompson explained that employees operate on the two sides of the factory, with technicians available to provide additional support when faults arise that the operators cannot resolve themselves. Bringing AI into cocoa cleaning One of the newest additions to the York facility is an artificial intelligence-supported camera system used during the bean-cleaning and separation stages. Near-infrared cameras inspect material as it moves through the line, helping to distinguish cocoa beans from material that should be removed. “The cameras make sure that everything we’re sending forward is clean beans,” Thompson explained. “That feeds back to our operators, so if there is anything going forward that we don’t want, they can adjust the settings.” The cameras currently provide information to the production team, allowing operators to alter the process settings when unwanted material is detected. However, Thompson said the company ultimately intends to feed the camera data into the plant’s control system, allowing adjustments to be made automatically in response to what the technology detects. The information could also be incorporated into Cargill’s performance reporting, helping the team examine how much material met the required specifications and identify potential improvements. Thompson described the AI application as a new development within Cargill’s cocoa network and said the company intended to expand its use into other areas of the York facility. “We’re going to utilise all the technology we can to try and make it more efficient, have better quality and deliver a better product for our customers,” he added. Maintaining quality through automation For cocoa processors, production efficiency cannot come at the expense of quality. Small changes during cleaning, roasting or grinding can affect the characteristics of the cocoa liquor and, ultimately, the flavour and texture of the finished chocolate. At York, controlled roasting temperatures help develop the cocoa’s flavour, while digital monitoring supports greater consistency throughout production. This is particularly relevant during a period of volatility in the cocoa market, when manufacturers are placing greater emphasis on operational reliability and making effective use of available raw materials. Emiel van Dijk, senior vice president and managing director of Cargill’s cocoa and chocolate business in Europe and West Africa, said maintaining supplies to customers had been one of the company’s major priorities during the recent disruption. “During all the supply disruption, we have continued to serve our customers, and that was definitely not a given,” he commented. York’s next chocolate chapter At the end of the visit, the group was invited to taste the cocoa liquor produced at the facility. Although it smelled recognisably like chocolate, its flavour was much stronger and more dry and bitter than a finished confectionery product. “This is 100% cocoa,” Van Dijk stated. The tasting offered a simple reminder that the material leaving York remains an ingredient. It still needs to be combined with other ingredients and processed further before becoming the smooth, sweet chocolate familiar to consumers. The visit showed how Cargill is integrating automation and AI into established cocoa-processing operations to improve efficiency and quality control. As the technology is expanded across the York site, it will play a growing role in how the company monitors production, responds to issues and maintains consistent output.

SuanNutra, a Carbyne Equity Partners company, has agreed to acquire a portfolio of speciality natural ingredients businesses from IFF. The businesses will merge with SuanNutra’s existing operations to create a larger global player in natural ingredients. SuanNutra, based in Madrid, Spain, said the combination delivers directly on its strategy of scaling nutraceutical science into measurable impact and expanding into food-enhancement ingredients. Expected to complete by the end of 2026, the transaction includes botanical extraction capabilities and fermented vitamins and minerals, plant-derived natural colours, antioxidants and flavour solutions. It includes operations that generated revenues of approximately $170 million in 2025. The newly merged group will have around 700 employees, serving more than 1,200 customers in over 60 countries. Its combined manufacturing footprint spans botanical extraction in Spain, Slovenia and Peru, and fermentation in the US. SuanNutra said existing customers will continue to be served without interruption, with the group continuing to invest in commercial capability, R&D and innovation. Anthony Weston, group CEO of SuanNutra, said: “Together we will build, grow and transform this group into a stronger partner for our customers offering manufacturing at source, clinically proven ingredients and a broad natural portfolio across nutraceuticals and food enhancement”. Yoni Glickman, non-executive chairman of SuanNutra, said that clinically supported, branded ingredients are “where this industry is heading,” adding: “The move from artificial colours and preservatives to natural, scientifically substantiated ingredients is reshaping the food and health industries faster than ever.” Erik Fyrwald, CEO of IFF, commented: “These businesses are highly respected, and we are confident they will continue to thrive under the ownership of SuanNutra and Carbyne”. “This transaction is another step in optimising our portfolio and reinforces our focus on our core innovation-led businesses – Taste, Scent and Health & Biosciences – where we see the greatest opportunities to drive long-term profitable growth and create value for our shareholders.” Financial terms of the deal were not disclosed. The transaction is subject to customary closing conditions, including regulatory clearances.

ADM has appointed former Syngenta Group CEO Jeff Rowe as its new executive vice president and chief operating officer (COO), creating the role as part of efforts to strengthen its leadership team and accelerate the company's long-term growth strategy. Rowe will join the global agriculture and food ingredients company on 17 August 2026 and will report directly to chair and CEO Juan Luciano. In his new position, Rowe will oversee ADM's commercial businesses alongside its global manufacturing operations and research and development activities, giving him responsibility for key areas across the company's food, nutrition and agricultural operations. The appointment comes as ADM continues to focus on operational performance, innovation and expanding its portfolio of food, feed and industrial solutions. Rowe joins ADM after nearly a decade at Syngenta Group, where he held several senior leadership positions before being appointed CEO in January 2024. During his tenure, he led initiatives centred on sustainable agriculture and AI-enabled farming technologies designed to improve productivity and deliver tailored solutions for growers. Before joining Syngenta in 2016, Rowe spent more than 20 years at DuPont Pioneer in a range of executive leadership roles covering strategy, international operations, biotechnology and regulatory affairs. Commenting on the appointment, Luciano said: "Jeff has an outstanding reputation in the industry as a proven leader with a strong track record of advancing innovation and operational excellence. I am confident that he will be a wonderful addition to ADM's global family of leaders." He added that Rowe's experience would help the company "capitalise on new opportunities and build on our momentum to drive ADM's long-term growth agenda". Rowe said: "I look forward to partnering with the company's talented team to build on that foundation, advancing ADM's growth strategy, supporting farmers and creating value for customers and shareholders." A fifth-generation farmer, Rowe continues to help manage his family's farm in Illinois, where regenerative agriculture practices are used to improve sustainability, productivity and profitability. Alongside his industry experience, he holds degrees in agricultural economics, law and business, including a Global Executive MBA jointly awarded by New York University's Stern School of Business and the London School of Economics.

The UK government has confirmed that the sale of high-caffeine energy drinks to under-16s in England will be banned from April 2027, subject to parliamentary approval. The legislation will cover drinks containing more than 150mg of caffeine per litre, excluding tea and coffee. It will apply across shops, online retailers and vending machines, while business-to-business sales will be excluded. Retailers will be responsible for preventing sales to under-16s, with local authorities overseeing enforcement. Businesses that breach the legislation could face fines of up to £2,500. The decision follows a consultation that received 1,095 responses from businesses, public health organisations, enforcement bodies and members of the public, with strong support for introducing an age restriction. Around 100,000 children in England are estimated to consume high-caffeine energy drinks every day. Evidence has linked consumption to anxiety, disrupted sleep and reduced concentration, with children in more deprived communities disproportionately affected. Public Health Minister Sharon Hodgson said the ban would reduce children’s access to drinks that could harm their health, wellbeing and education. Katharine Jenner, executive director of the Obesity Health Alliance, welcomed the announcement as a “vital step towards protecting children’s health”. She said: “Strong evidence links high-caffeine energy drinks to anxiety, poor sleep, reduced concentration and harm to learning and wellbeing – restricting sales to children at a vital time in their life is just common sense.” Jenner added that extending the restriction across shops, vending machines and online sales would create a “fair, consistent system” for retailers and families. What the ban means for vending operators For vending operators, the legislation is expected to prevent affected energy drinks from being sold through machines, regardless of where those machines are located. According to the Vending & Automated Retail Association (AVA), this will include machines in factories, warehouses, workplaces, staff rooms, adult-only gyms and transport hubs, as well as publicly accessible locations. The person controlling or managing the premises where a machine is installed will be responsible for compliance. AVA said it was disappointed that the government had not adopted a location-based approach or allowed age-verification technology. The association highlighted that more than 82% of vending machines are located at sites that do not permit access to children and estimated that the restriction could cost the industry £43 million annually. Operators do not need to make immediate changes, but AVA advised members to assess which machines and product ranges could be affected and begin considering suitable replacement drinks ahead of implementation. The British Soft Drinks Association (BSDA) also highlighted the voluntary measures already taken by manufacturers. A spokesperson said: “BSDA members have led the way in responsible retailing through the association’s long-standing voluntary Code of Practice. Since 2010, our members have committed not to market or promote the sale of energy drinks to under-16s, and all high-caffeine beverages carry a ‘not recommended for children’ label.” "The available evidence shows that the vast majority of caffeine consumed by children and adolescents comes from sources other than energy drinks." The BSDA said it would continue engaging with the government as the details of the legislation are developed. The government intends to introduce the measures through secondary legislation under the Food Safety Act 1990, with the aim of improving children’s physical and mental health and supporting their concentration and learning.

UK functional soft drinks brand Skip has expanded its wellness beverage range with the launch of two magnesium-infused sparkling drinks. The new Skip Magnesium range is available in Berry & Cherry and Kiwi & Lime flavours, with each 250ml can containing 188mg of magnesium, as well as vitamins B6 and D, providing 50% of the recommended daily intake. The drinks have an RRP of £1.99. The launch builds on the brand's existing functional drinks portfolio, which includes Peach & Ginger, Elderflower & Mint and Lemon & Basil CBD beverages introduced last year, followed by Lion's Mane mushroom-infused drinks earlier this year. According to the company, the new formulations have been designed to support consumer wellbeing, with magnesium associated with muscle function, relaxation, energy production and sleep quality, while vitamin B6 contributes to normal nervous system function and vitamin D supports healthy bones and teeth. Developed in collaboration with researchers from the University of Oxford, the vegan-friendly beverages contain no added sugar and are positioned to appeal to consumers seeking convenient functional nutrition. Adam Pritchard, co-founder of Skip, said: "We've focused on magnesium for our latest Skip flavours because it's an essential mineral associated with muscle function, relaxation, sleep quality, energy metabolism and overall wellbeing, and our bodies cannot produce it on their own." Skip Magnesium is now available in Home Bargains stores across the UK and through the brand's online store and Instagram Shop. Distribution will expand in August with availability on Amazon, TikTok Shop and through wholesaler HT Drinks, as the company pursues further listings across grocery, convenience, wholesale and retail channels.

An EU-funded research initiative is advancing the development of biodegradable agricultural materials designed to replace conventional plastics while reducing reliance on synthetic fertilisers and chemical crop protection products. The Horizon Europe-funded PHAntastic project, which runs from September 2024 to August 2028, has reported significant progress during its first phase as it works to create a new generation of sustainable agricultural inputs for European farming. Bringing together 15 partners from seven European countries, the project is addressing two of agriculture's most pressing environmental challenges: the widespread use of fossil-based agricultural plastics and the dependence on synthetic agrochemicals, both of which contribute to greenhouse gas emissions, soil degradation, biodiversity loss, water pollution and persistent microplastic contamination. At the heart of the project is the development of biodegradable mulch films and nursery growth foams made from polyhydroxybutyrate-co-valerate (PHBV), a bio-based polymer from the polyhydroxyalkanoates (PHA) family produced using agri-food processing residues. Unlike conventional polyethene-based agricultural plastics, the new materials are designed to biodegrade directly in soil after use, eliminating the need for collection and disposal. Beyond replacing traditional plastics, the materials are also being engineered to function as controlled-release delivery systems for bio-based crop inputs. These include amino acid-based biostimulants, algae extracts, plant-derived elicitors and plant growth-promoting rhizobacteria (PGPR), beneficial soil bacteria that can enhance crop development. The technologies are initially being developed for horticultural crops, including lettuce and broccoli, as well as citrus and ornamental tree nurseries. Carmen Fernández Ayuso, project coordinator at CETEC, said: "PHAntastic is transforming agricultural plastics into sustainable solutions that support crop growth, reduce pollution and safely biodegrade in soil." During the project's first reporting period, researchers completed several key scientific milestones that lay the groundwork for future pilot demonstrations and field trials. The consortium identified and characterised a range of promising bio-based active substances using a screening process that evaluated agronomic performance, compatibility with PHA materials and compliance with the European Union's Safe and Sustainable by Design (SSbD) framework. Researchers also identified several PGPR candidates capable of both promoting plant growth and accelerating PHA biodegradation in soil, offering a dual-function solution that could improve the performance of biodegradable agricultural materials. In addition, the project successfully produced two pilot-scale PHBV material grades using agri-food processing residues as feedstock, demonstrating the potential for circular manufacturing by converting food industry by-products into value-added agricultural materials. Prototype mulch films have already shown mechanical performance comparable to commercially available biodegradable alternatives, while early testing of biodegradable growth foams has confirmed their suitability for carrying bio-based crop inputs and beneficial microorganisms. The project aligns with several key EU policy initiatives, including the European Green Deal, the Farm to Fork Strategy, the Zero Pollution Action Plan and the Circular Economy Action Plan. It is also expected to support the implementation of the EU Fertilising Products Regulation, which aims to phase out non-biodegradable polymer coatings in fertiliser products. Looking ahead, the consortium plans to scale up production and validate the materials under commercial farming conditions, with the goal of achieving Technology Readiness Level 6 by the project's conclusion in 2028.

Aqua Libra has expanded its flavoured sparkling water portfolio with the launch of a new Peach & Kiwi variety. Combining the sweet flavour of peach with kiwi, the sparkling water contains no sugar, sweeteners, calories or artificial ingredients. Peach & Kiwi joins Aqua Libra’s existing flavour combinations, which include Blood Orange & Mango, Cucumber Mint & Lime, Raspberry & Blackcurrant and Watermelon & Strawberry. The launch comes as the UK flavoured water category is valued at £474 million, while canned sparkling water generates £36 million in retail sales value. According to Aqua Libra, growth is being supported by demand for sugar-free, low-calorie drinks and greater interest in flavour-led products. Malcom McDermott, head of marketing at Aqua Libra, said: "At Aqua Libra, we're on a mission to inspire people with the potential of water. That's why we've always focused on creating fun and interesting flavour combinations that offer something a little different for consumers looking for more natural options." "Peach & Kiwi is another example of our commitment to bringing fresh ideas to the category. As flavoured sparkling water continues to attract new shoppers, retailers have a real opportunity to drive engagement through products that deliver both health credentials and genuine innovation.” The drink will be available through Ocado, Amazon and Aqua Libra’s website from 20 July 2026, ahead of a wider retail rollout beginning in October.