Crisp Power Protein Pretzels has invested $15 million in a new production facility in Stafford, Texas, marking a significant expansion of its US operations as the high-protein snack brand seeks to meet growing consumer and retailer demand. The new site will serve as the company's domestic manufacturing hub, shifting production from an import-based model to US-based manufacturing. Since entering the US market in 2024, Crisp Power products have been imported from Israel, where they are produced by Meir Bagel, a bakery owned by founder and CEO Gilad Zilberberg. The brand's protein pretzels contain up to 28g of protein, 10g of fibre and 6g of net carbohydrates per 1.75oz bag. Its range includes Everything, Sea Salt, Sesame, Cinnamon Crunch, Cheddar and Flamin' Crunch flavours. With the Texas facility now operational, Crisp Power said it plans to accelerate distribution and support further retail and e-commerce growth across the US market. "The US market has validated everything we set out to do," said Zilberberg. "Consumers are actively looking for snacks that deliver real protein and real fiber without compromise, and the retail response has confirmed there's serious appetite for what we've built." The Texas investment follows what the company described as triple-digit year-over-year growth since its US launch. The company said recent retail wins have helped drive the need for increased production capacity. Over the past few months, Fresh Thyme introduced the brand's 7oz bags across its stores, while Wegmans expanded its range to include the Cheddar and Flamin' Crunch varieties. H-E-B has also rolled out three SKUs across Texas, and Hy-Vee has expanded both its smaller and larger pack formats. Crisp Power products are now available in more than 3,000 retail locations nationwide, including Meijer, Costco, Wegmans, Hy-Vee, H-E-B, Fresh Thyme, Market Basket and The Vitamin Shoppe.

Meiji is strengthening its presence in Japan's growing premium snacking segment with the launch of two new additions to its Meiji Hokkaido Tokachi Smart Cheese portfolio. The company will introduce Meiji Hokkaido Tokachi Smart Cheese Aged Cheddar Blend (4 pieces) and Meiji Hokkaido Tokachi Smart Cheese Black Pepper Parmesan Blend (4 pieces) at convenience stores nationwide from 15 June 2026. Developed specifically to meet increasing consumer demand for elevated snacks to accompany evening alcoholic beverages, the new products target convenience store shoppers seeking indulgent yet portion-controlled cheese options. Both products are individually wrapped and made using more than 60% natural cheese produced at Meiji's Tokachi factory in Hokkaido. Leveraging the company's proprietary "umami lactic acid bacteria maturation" technology, the cheeses deliver a rich flavour profile and melt-in-the-mouth texture designed to replicate the characteristics of aged natural cheese. The Aged Cheddar Blend features "Tokachi Umami Rich Cheddar" as its primary cheese ingredient, offering a deep, robust flavour profile aimed at consumers seeking a more sophisticated snacking experience. Meanwhile, the Black Pepper Parmesan Blend combines aromatic "Tokachi Kaori Noko Parmesan" cheese with black pepper seasoning. The spicy notes are designed to complement and enhance the cheese's natural richness, creating a bold flavour proposition for consumers pairing snacks with alcoholic beverages. According to Meiji, consumer insights played a key role in the development of the new products. The company identified that purchasers of its existing Meiji Hokkaido Tokachi Smart Cheese products frequently bought premium beer at the same time. This finding led Meiji to target convenience store consumers purchasing alcohol and snacks, positioning the new line under the concept of the "ultimate snack cheese." Packaging has also been tailored to the convenience retail environment. Designed to quickly communicate key product attributes to shoppers seeking snack options, the packs feature bold descriptors including "Intense" and "Spicy" to highlight the distinctive characteristics of each variety. Contrasting colour schemes and accent colours have been incorporated to maximise shelf visibility despite the products' slim packaging format.

The Institute of Food Technologists' (IFT) Global Food Traceability Center (GFTC) has secured a $3 million grant from the Gordon and Betty Moore Foundation, providing a significant boost to efforts aimed at improving traceability across global food supply chains. The investment will support the Chicago-based organisation's work to expand interoperable traceability standards, develop practical implementation tools and strengthen collaboration with regulators and industry stakeholders worldwide. As food businesses face increasing pressure to improve transparency, strengthen recall readiness and comply with evolving regulations such as the US Food Safety Modernization Act (FSMA) Rule 204, the funding signals growing momentum behind digital traceability initiatives. Blake Harris, managing director of IFT's Global Food Traceability Center, said: "Traceability is not just about compliance; it is about strengthening trust, collaboration and resilience across the food system. With this support from the Moore Foundation, IFT's Global Food Traceability Center aims to expand the tools, resources and partnerships needed to make interoperable traceability more practical and scalable across commodities and supply chains." The GFTC plans to use the grant funding to address persistent barriers to adoption, including fragmented data systems, inconsistent standards and implementation challenges faced by businesses throughout the supply chain. A key focus will be expanding the use of interoperable traceability standards that enable businesses to exchange information seamlessly across different platforms and trading partners. The centre will also develop new tools and resources designed to make implementation more practical and accessible, particularly for organisations navigating increasingly complex reporting and documentation requirements. The latest funding builds on GFTC's longstanding involvement in the Global Dialogue on Seafood Traceability (GDST), which it helped establish alongside the World Wildlife Fund nearly a decade ago. The initiative developed a common framework for interoperable seafood traceability, creating a model that has since informed broader efforts across other food categories. According to IFT, the centre has already begun applying lessons learned from seafood traceability initiatives to dairy, beef and leather supply chains. The new investment will enable expansion into additional commodities. The announcement also highlights GFTC's role in shaping modern traceability practices in the United States. The latest investment reflects growing recognition that effective traceability underpins not only food safety but also broader business objectives, including sustainability, consumer trust and operational resilience.

Naked Smoothies has announced the launch of two high-protein flavours: Chocolate Banana Protein and Blueberry Cheesecake Protein. The new range has 20g of plant-based protein and 6g of fibre, as well as essential vitamins and minerals, including vitamins B6 and B12. The offerings are made with real fruit, no added sugar and no artificial flavours or colours. The Chocolate Banana Protein flavour offers 'a rich, chocolate forward' blend balanced by the sweetness of banana, while the Blueberry Cheesecake Protein features a creamy texture with blueberry notes. Chris Tussing, chief marketing officer at Tropicana Brands Group, the parent company of Naked Smoothies, said: "Consumer interest in healthy ingredients is exploding today, but Naked has been letting the delicious power of fruits and vegetables speak for themselves since 1983". "With our newest protein smoothies, we're setting a new standard for what Naked smoothie lovers can expect from functional beverages by pairing craveable flavours with plant-based protein, fibre and essential vitamins. We remain focused on creating easy, enjoyable options that taste incredible and support feeling good inside and out." Naked's new protein smoothies are available nationwide at major retailers, including Target and Albertsons.

The rapid rise of GLP-1 weight loss medications is creating profound shifts across Britain's food and beverage sector, with new research showing adoption has nearly tripled in just two years and is already eroding demand in traditionally resilient snacking categories. According to new data from Worldpanel by Numerator, 6.3% of households in Great Britain now include at least one person currently using a GLP-1 medication in 2026, up sharply from 4.1% in 2025 and 2.3% in 2024. The study estimates that 1.9 million adults are currently taking weight loss drugs. Chantel Kennaugh, head of public sector and nutrition GB at Worldpanel by Numerator, said: "What was once a specialised treatment, primarily prescribed for type 2 diabetes, has in just a few short years become a mainstream force. Now, 68% of users are taking GLP-1s specifically to lose weight, opening them up to a much wider audience." The findings, based on responses from more than 11,500 households, suggest that these medications becoming more popular has had significant implications for food and drink manufacturers, retailers and foodservice operators. "These drugs are fundamentally disrupting how people engage with food and drink, with ripple effects already being felt across grocery and lifestyle, forcing brands and businesses to adapt at pace," Kennaugh added. The impact on grocery spending is already substantial. Worldpanel by Numerator's analysis found that GLP-1 user households spent £780 million less on groceries overall during the study period, purchasing 299 million fewer packs compared with matched non-user households. On average, user households spent £418 less than their non-user counterparts. Reduced appetite and changing eating behaviours appear to be driving the trend. More than half (54%) of users reported experiencing fewer cravings and less "food noise", while 11% said they no longer enjoyed their usual food and drink favourites. Traditional indulgence categories have been among the hardest hit. Three-quarters (75%) of users reported cutting back on chocolate consumption, while 72% said they had reduced crisp purchases. Spending data reflected these behavioural changes, with chocolate confectionery expenditure among GLP-1 users declining 18% more than among non-user households after beginning treatment. The findings present a growing challenge for snack manufacturers that have historically relied on consistent consumer demand and impulse purchasing behaviours. However, the research suggests the GLP-1 trend is not creating universal decline across FMCG categories. Consumers are increasingly purchasing products to help manage medication side effects, generating new growth opportunities. The phenomenon known as "Ozempic mouth" – characterised by dry mouth and bad breath – has contributed to a 20 percentage point uplift in mouthwash spending among GLP-1 user households compared with non-users. Chewing gum has also benefited, with confectionery gum spending rising by 24 percentage points among households using the medications. These shifts indicate that while reduced appetite is suppressing demand in some areas, manufacturers capable of addressing emerging consumer needs linked to medication use may uncover new avenues for growth. More than half (52%) of GLP-1 users described their eating habits as "mindful", saying they are increasingly guided by hunger cues rather than established routines or restrictive dieting practices. This evolving relationship with food is beginning to influence expectations of foodservice providers and retailers. Two in five users (40%) said they wanted smaller portion sizes on menus, while 26% expressed interest in dedicated GLP-1-friendly menu sections. The findings suggest food manufacturers and operators may need to rethink product formats, portion sizes and merchandising strategies to remain relevant as adoption grows. Despite rising usage, cost continues to limit long-term adherence. Four in ten (41%) former users reported discontinuing treatment in 2026 because the medications were too expensive, making affordability the leading reason for stopping treatment. This marks a return to price as the primary barrier after side effects topped the list in 2025. The research also highlighted changing attitudes towards weight loss medications. More than a quarter (26%) of respondents said they would consider using GLP-1 drugs for weight loss even without a major health condition, indicating a shift beyond medically driven adoption. Women continue to dominate usage, accounting for 77% of current users compared with 23% of men. While concerns about the speed of adoption remain, industry experts believe the trend is unlikely to reverse. According to the research, 72% of respondents believe GLP-1 medications are being adopted too quickly without sufficient understanding of their long-term effects. However, ongoing pharmaceutical innovation and accelerating uptake in markets such as the United States suggest continued growth. Nishita Pattni, senior consultant at Worldpanel by Numerator, said: "Rising adoption in markets like the US, combined with continued innovation, points to even faster uptake. As these drugs reshape user needs, consumers will increasingly look to retailers and manufacturers for support and guidance."

At Vitafoods Europe 2026, ADM showcased how advances in microbiome science help brands meet increasingly personalised consumer health needs. Through featured concepts, ADM highlighted microbiome solutions targeting stress, sleep, mood, digestive health, metabolic health, women’s health, active nutrition and more. ADM centred on the growing role of postbiotics in delivering targeted everyday health benefits in convenient formats. Unlike conventional probiotics, postbiotics can retain functionality under challenging formulation conditions. Among the standout concepts was a sugar-free 'Barista Syrup' formulated with ADM’s Esflorin1A Postbiotic (Bifidobacterium longum CECT7347), which may help support overall gut and digestive health, along with the potential for supporting reduced bloating.1 “Now consumers can get digestive health into their everyday coffee ritual,” said June Lin, vice president, global innovation marketing, ADM. “So, that’s what we mean when we say that functional nutrition is moving into consumers’ everyday life.” ADM also showcased its 'Zen Gummies' concept, featuring Lactobacillus gasseri CP2305 Postbiotic, designed to support stress, sleep and mood.2,3,4 The concept reflects demand for accessible, lifestyle-friendly alternatives to traditional supplement delivery formats, particularly for evening routines. In addition, ADM presented its 'Sip of Wellness' concept, formulated with ADM/Matsutani LLC’s FibersolB Prebiotic dietary fibreC and BPL1D Postbiotic (Bifidobacterium animalis subsp. lactis CECT8145). The concept targets factors relevant to satiety5 and metabolic health6, addressing consumer needs linked to GLP-1 use and post-GLP-1 nutrition support. “Personalisation at scale is a very interesting challenge right now,” said Lin. “From a microbiome standpoint, we can bridge that together.” Lin explained that ADM’s microbiome platform enables single ingredients to deliver benefits across multiple consumer segments and life stages, supported by extensive clinical research. She spotlighted L. gasseri CP2305 Postbiotic, which has eight clinical studies, including examining women’s health for young women and menopausal groups, as well as male athletes.7,8,9 This platform approach supports both targeted and broad consumer needs, allowing brands to address specific health concerns while maintaining scalable formulation strategies across demographics. When discussing consumer awareness of postbiotics, Lin cited ADM research. While baseline awareness of postbiotics is low, purchase intent rises significantly once consumers understand postbiotics’ function and benefits10, underscoring the importance of education alongside innovation. ADM further reinforced the convergence of science-backed nutrition, microbiome innovation and everyday wellness, demonstrating how postbiotics and “Tribiotic” combinations of prebiotics, probiotics and postbiotics can be embedded into foods, beverages and supplements for modern, multifunctional health needs. AEsflorin1® is a trademark registered for Biopolis S.L. in the EU and other countries. BFibersol® is a trademark registered for ADM/Matsutani LLC in the US and other countries. Local regulations must be reviewed to confirm dietary fibre status. DBPL1® is a trademark registered for Biopolis S.L. in the EU and other countries. 1Srivastava, S., et al. (2024) Gut Microbes. 16(1):2338322 2Nishida, K., et al., (2017) Journal of Applied Microbiology 123:1561-15703Nishida, K., et al., (2017) Journal of Functional Foods 36:112–1214Nishida, K., et al., (2019) Nutrients 11:1859 5Ye, Z. (2015). Nutritional Research, 35, 393-400 6Pedret, A., et al. (2019) Int J Obes (Lond). 43(9):1863‐1868 7Nishida, K., et al., (2021) Journal of Functional Foods 80:1044268Sawada, D., et al., (2022) Nutrients, 14:1695 9Sawada, D., et al., (2019) Journal of Functional Foods 57:465–476 10ADM Outside Voice℠, Postbiotics Survey, Europe

I.T.S has introduced a new range of natural flavour solutions to support the development of creamy-flavoured and dessert-inspired cold beverages, such as cream sodas. The flavour house has developed the range to help manufacturers create smoother, richer and more indulgent drinks across a wide range of beverage applications. Flavours in the range include ice cream vanilla, creamy coconut, cream soda, clotted cream, creamy vanilla, and strawberries and cream. Briony Rideout, senior beverage innovations specialist at I.T.S, said that creamy flavours are “having their moment,” inspired by coffee shop culture, social media trends and US drink innovations. I.T.S points to the US beverage market as ‘the origin’ of creamy flavoured drinks, with the use of creamy flavour profiles now expanding across global soda brands in addition to functional health and wellness drinks. The trend is driving big brand interest, with recent launches including Pepsi’s Cream Soda, Strawberries ‘N’ Cream and ice cream-inspired cola flavours, and Red Bull’s Iced Vanilla Berry edition. “Creamy flavours make a drink feel smoother, playful and more indulgent, not to mention bold and colourful too,” said Rideout. “They can soften sharp notes, round out sweetness and give a product a more nostalgic finish. With 90s culture a big trend, cream sodas in particular tap right into this vibe.” “The American influence is giving UK beverage brands more room to explore richer, smoother and more nostalgic flavour profiles and we are seeing several innovative UK launches in the category too. Our new range of natural creamy flavours offer beverage manufacturers an easy and cost-effective route to new product launches in this expanding category.”

For millers and bakers, the baking test has long been the final word on flour quality and dough performance. But a passed test doesn't always explain itself and a failed one even less so. Without objective data from the process that preceded it, operators are left to speculate about what mixing behaviour, proofing conditions, or raw material variability may have contributed to an outcome. KPM Analytics has responded to this problem with the opening of a new baking lab within its Rheology Centre of Excellence in Villeneuve-la-Garenne, France. The facility, housed at KPM Analytics France headquarters, is designed to run traditional baking tests alongside instrumental analysis, so that the two can be directly correlated. The lab The physical setup mirrors a working bakery environment: industrial mixers, a proofing chamber and a commercial oven sit alongside a suite of analytical instruments. These include rheological tools, Mixolab, Alveolab, Rheo F4 and SDmatic 2, as well as near-infrared compositional analysis via the SpectraStar XT and finished-product vision measurement using TheiaVu systems. Between them, these instruments can characterise flour for damaged starch, protein, ash and moisture content; track dough behaviour through mixing and proofing; and evaluate finished loaves or rolls for size, shape, colour and crumb structure. The stated goal is to give customers a path from 'final product to flour,' working backwards from what they see in the baked result to what the pre-process data could have predicted or explained. Connecting the dots between data and decisions The lab's approach challenges a limitation that practitioners know well: that a baking test reveals outcome, not cause. As Lionel Bernard, General Manager of KPM Analytics France, puts it: "The baking test has always been a valuable tool, but it does not always tell the complete story." The practical implications are meaningful. Pre-screening raw materials instrumentally before committing to a full bake test could reduce the time, energy and ingredient quantities currently absorbed by exploratory trials. Where a test does go wrong, having parallel rheological and compositional data gives a starting point for investigation rather than guesswork. Adjustments to enzyme use, additive dosing, or proofing time can then be made with reference to measured parameters rather than intuition alone. Training alongside testing The facility is also intended to function as a customer training environment. Rather than learning individual instruments in isolation, visitors can work through how measurements from rheology, NIR composition analysis and vision inspection contribute together to a quality control decision. KPM's applications team will be on hand to guide that process. The idea being that customers leave with a clearer picture of how their instruments fit into the broader production context. Funding and partnership The baking lab was made possible through investment from the Synar Group and its subsidiary Euro Food Product Company, a Kazakhstan-based distributor of KPM rheological instruments. Rustam Mamirov of Synar described the investment as a statement of shared direction rather than a simple equipment purchase: the two organisations' alignment around cereal and flour analysis underpins the collaboration.

Lidl GB has unveiled a £500 million investment in the British berry sector, reinforcing its commitment to UK agriculture, designed to provide growers with greater certainty amid mounting industry pressure. The supermarket’s latest pledge, announced today (9 June), represents the value of contracts with British berry suppliers over the next five years. The investment will support increased volumes of UK-grown berries across Lidl stores while enabling producers to invest confidently in their operations despite rising production costs and increasingly unpredictable weather. The move comes as Lidl GB continues to strengthen its position within the UK grocery market, having recently become the country’s fifth largest supermarket. The retailer said the investment reflects growing consumer demand for fresh, healthy and locally sourced products, with blueberries emerging as one of the UK’s fastest-growing fruit categories, with sales increasing by more than 200% over the last three years. Richard Bourns, chief commercial officer at Lidl GB, said: “By building a framework providing long-term security, we enable our growers to confidently invest, innovate and scale alongside us. By investing in these partnerships, we are making fresh, healthy produce more accessible to our customers, offering the best British berries at unbeatable prices.” For growers, the longer term commitments provide valuable stability in a sector facing ongoing challenges linked to labour availability, input costs and climate-related disruption. Tom Busby, director at Dearnsdale Farm in Staffordshire, said: “Having a long-term agreement Lidl GB gives us the opportunity and confidence to continue investing and adapting in the ever-changing world of berry production into the next century.” The announcement has also been welcomed by the wider industry. Nick Marston, chair of British Berry Growers, said: “This kind of retailer investment and commitment to British berries is exactly what our growers need and as we head into another British berry season, that continued support for homegrown produce is more important than ever.” Lidl GB’s latest berry investment builds on its broader commitment to British agriculture. The retailer has previously pledged £30 billion in sourcing from the British food and farming industry by 2030, underlining its strategy to support a resilient, ethical and sustainable domestic supply chain.

Pladis is extending the reach of one of the UK’s most recognisable biscuit brands with the launch of McVitie’s Penguin Bites, making the brand’s first move into savoury snacking. Rolling out to major grocery retailers from the week commencing 15 June, the new product aims to capitalise on growing demand for family-friendly sharing snacks and permissible non-HFSS options, while leveraging the strong brand equity of the nearly 100 year old Penguin franchise. . Asli Ozen Turhan, chief marketing officer at Pladis UK&I, said: “As the rise in family savoury snacking continues apace, alongside the increased growth in snacks suitable for sharing occasions, we’re pleased to meet these consumer needs alongside the demand for permissible, non-HFSS snacks with the launch of this baked savoury innovation.” The company believes Penguin’s strong consumer recognition provides a solid platform for category expansion and that the launch forms part of a broader vision for the iconic character. Turhan continued: “We are very excited to move McVitie’s and Penguin, traditional sweet snacking icons, into savoury snacking for the first time.” Available in Cheese, Salt & Vinegar and Lightly Salted variants, Penguin Bites are small penguin-shaped bakery savoury snacks presented in 125g sharing boxes designed to stand out within the savoury biscuit fixture. The products will cost £2

Women's hormonal health brand MyOva has entered the functional hot drinks category with the launch of Magnesium Nightcap, a magnesium-rich hot chocolate designed to support women experiencing sleep disruption linked to hormonal changes. The new product reflects growing consumer demand for functional foods and beverages that address specific health concerns, with the women's wellness market continuing to gain momentum across retail channels. Positioned as an evening wellness ritual rather than a conventional sleep aid, Magnesium Nightcap has been formulated to support the nervous system, stress response and hormonal balance factors that can influence sleep quality during menstrual cycles, perimenopause and other stages of hormonal transition. At the heart of the formulation is Magnesium Bisglycinate, a highly bioavailable form of magnesium selected for its absorption profile and digestive tolerance. The product also contains Vitamin B6, which contributes to normal nervous system function, hormonal regulation and the reduction of tiredness and fatigue. Additional ingredients include L-Glycine, an amino acid associated with relaxation and sleep quality, Montmorency Cherry Extract, a natural source linked to supporting the body's sleep-wake cycle, and a blend of botanicals including Lavender, Chamomile and Reishi Mushroom. The formulation is further enhanced with prebiotic chicory-derived inulin and the probiotic strain ActiBio Bacillus coagulans, reflecting increasing consumer interest in the relationship between gut health and overall wellbeing. Leila Martyn, Founder of MyOva, said: "I wanted to create something with real evidence behind it, not just another calming blend. For so many women, exhaustion and broken sleep aren't habit problems, they're hormonal ones – so I built something that actually addresses it." The launch represents a strategic extension of MyOva's portfolio beyond traditional supplements and into functional beverage formats, tapping into demand for products that combine convenience, ritual and targeted health support. The product is vegan-friendly and free from unnecessary fillers, aligning with broader clean-label trends shaping the functional nutrition market. Consumers are advised to mix one 12g serving with hot water or milk approximately 30 to 60 minutes before bedtime. Founded by Martyn following her own experience of living with polycystic ovary syndrome (PCOS), MyOva has established itself within the women's health category through science-led nutritional products targeting conditions including PCOS, PMDD, endometriosis, fertility, pregnancy and menopause support. With consumers increasingly seeking personalised wellness solutions and functional products tailored to specific life stages, the launch of Magnesium Nightcap highlights the growing convergence of nutrition, convenience and targeted health support within the food and beverage sector.

Rxbar has expanded its high-protein snack range with the launch of high-protein chocolate chip peanut butter, a new plant-based protein bar containing 19g of protein and made with six ingredients. The new flavour joins the brand's existing high-protein portfolio, which includes strawberry peanut butter and vanilla peanut butter variants. According to the company, the product is designed to meet rising consumer demand for protein-rich snacks made with recognisable ingredients, particularly among younger consumers seeking both nutritional benefits and greater ingredient transparency. Made with peanut butter, chocolate, agave nectar and pea protein, the bar delivers 19g of plant-based protein and contains no artificial ingredients. Leslie Serro, vice president of marketing at Rxbar, part of Mars Snacking, said: “High-protein is no longer a niche need – it’s an everyday expectation. And consumers are looking for products that deliver on taste and simplicity at the same time." Rxbar said the new flavour combines roasted peanut butter with chocolate chunks and vanilla notes, alongside a soft, chewy texture and sweetness from agave nectar. The launch forms part of the brand's ongoing strategy to offer high-protein products with simplified ingredient lists, differentiating itself from products that rely on more complex formulations. The new flavour will begin rolling out at select retailers from June.