Danone’s Oikos brand has ventured beyond the dairy aisle for the first time to launch Oikos Protein Shakes, a new line of RTD shelf-stable beverages containing 30g of protein per bottle. The drinks aim to provide a ‘bold new option’ within the booming $7 billion protein shake category, which has seen increased demand from everyday consumers as the protein-packed F&B trend continues to grow beyond the sports nutrition category and into the mainstream. Rafael Acevedo, president and general manager of yogurt at Danone North America, observed: “Protein isn't just a necessity for gym-goers looking to up their gains – it's also for people with on-the-go lifestyles who are looking for an easy and convenient way to incorporate a nutritious protein boost into their everyday hustle”. The new Oikos Protein Shakes are debuting in three popular protein shake flavours: vanilla, chocolate and salted caramel. In addition to 30g of protein for muscle support and to keep consumers feeling full, each 12 fl oz bottle also contains 5g of prebiotic fibre to support digestive health. Notably, the shakes also contain no artificial sweeteners, responding to demand for cleaner label options made with more ‘natural’ ingredients. They contain just 1g of sugar and 0g of added sugar, as well as key vitamins A and D for immune support. The shakes are also gluten-free. Oikos Protein Shakes will begin rolling out on Amazon and select retailers across the US, including Kroger, Wakefern, HyVee and CVS in the protein shake aisle this May. Additional retailers, including Walmart and Costco, will follow in the summer.

Jack Daniel’s Country Cocktails has introduced a new flavour to its range: Strawberry Punch. Strawberry Punch is the first new addition to the Country Cocktails line-up in several years. The new variant blends strawberry flavour with citrus notes and light carbonation. The brand has also updated its Party Pack, which now includes Strawberry Punch alongside existing flavours such as Watermelon Punch, Downhome Punch and Southern Peach. The 4.8% ABV malt beverage is now available across the US in a single-flavour six-pack.

FrieslandCampina has initiated a three-year pilot project involving 30 dairy farms across the Netherlands, with financial backing from Lidl and support from the National Growth Fund Programme ReGeNL. This collaboration aims to establish a framework for regenerative agriculture focused on enhancing soil health, biodiversity and creating a sustainable income model for dairy farmers. The primary goal of the pilot is to develop an open-access standard for regenerative agriculture, focusing on measurable impacts on both ecological and economic fronts. The project will explore various regenerative practices, including herb-rich grasslands and rotational grazing, to assess their contributions to soil restoration and sustainable food production. Tuncay Özgüner, president of FrieslandCampina retail and Americas, highlighted the necessity of collaboration within the supply chain to facilitate the transition to regenerative practices. “An increasing number of dairy farmers want to make the transition to regenerative agriculture, but they can’t do it alone,” he said. “Farmers require access to knowledge, guidance and a viable income model.” Supermarket giant Lidl is participating in this initiative, which seeks to establish a sustainable food system that addresses the needs of farmers, consumers and the environment. Erik van den Hoogen, CCO/director of purchasing and marketing at Lidl Netherlands, commented: “By collaborating in the supply chain on solutions such as regenerative agriculture, we can turn today’s challenges into tomorrow’s opportunities”. Wouter-Jan Schouten, programme director of ReGeNL, emphasised the potential of regenerative agriculture to provide long-term benefits for farmers and the environment. He noted that Lidl’s financial support, combined with FrieslandCampina’s expertise, enables dairy farmers to implement regenerative practices effectively. "This is a key step towards ReGeNL’s goal: transitioning 1,000 farmers to resilient agriculture by 2031,” he said. The pilot project will unfold over three years, beginning with the development of tailored farm plans in the first year. In the subsequent two years, the implementation of these plans will be closely monitored, focusing on ecological outcomes such as soil health and biodiversity, and economic viability for farmers.

Treasury Wine Estates (TWE) has appointed Sam Fischer as its new chief executive officer and managing director, effective 27 October 2025. Sam Fischer He will replace Tim Ford, who is stepping down after 14 years with the company, including five as CEO. The appointment follows an extended global search and succession planning process led by the TWE board, with Ford’s involvement. Fischer brings over 30 years of leadership experience in the alcohol beverages, consumer goods and luxury sectors. He is currently CEO of Lion, a Kirin Group-owned beverage company operating in Australia, New Zealand and the US. His previous experience includes 15 years at Diageo, where he served as president of Asia Pacific and global travel and sat on the global executive committee. Earlier, Fischer held senior roles at Colgate-Palmolive across Southeast Asia and Eastern Europe. He also serves as a non-executive director at Burberry Group. TWE's chairman, John Mullen, said: “Following an extensive global search for Tim’s successor, I’m thrilled to welcome Sam to TWE. With over 30 years of global leadership experience, Sam brings proven CEO credentials, exceptional strategic acumen and deep expertise in alcohol beverages, consumer goods and luxury brand building, accompanied by a strong track record of driving business growth. Having assessed a highly competitive field of candidates, the board and I firmly believe that Sam is the right person to lead TWE into its next era of growth and performance.” Fischer added: “It’s a privilege to be joining TWE with its enviable portfolio of brands, global footprint, strong luxury-led strategy and highly talented team. I’ve long admired the business and it’s an honour to have been selected by the board to build on the excellent foundations to lead the next phase of TWE’s exciting evolution.” Mullen credited Ford with strengthening TWE’s financial position, navigating major disruptions such as the Covid-19 pandemic and Chinese tariffs and overseeing the company’s strategic shift towards luxury wines – including the divestment of its US commercial portfolio and acquisition of Frank Family Vineyards and DAOU Vineyards. Ford commented: “It has been my absolute pleasure and privilege to lead TWE and I have full confidence in Sam and our talented team’s ability to build on our position of strength and take the company forward over the long-term, maximising the opportunities ahead”. Ford will remain in his role until 30 September 2025 to ensure a smooth handover. Fischer’s appointment is subject to regulatory approvals.

Food giant Kraft Heinz has confirmed it plans to invest $3bn into modernising its 30 manufacturing sites across the US. The company made the announcement in an interview with Reuters this week, reported to be its largest investment in its manufacturing facilities in a decade. Confirming the news on LinkedIn, Kraft Heinz’ SVP and head of North America operations, Helen Davis, wrote: “This investment sets the bar for operations excellence in the CPG sector, accelerating our ambition to build the supply chain of the future and I couldn’t be prouder”. According to Reuters, the upgrades will improve efficiency at the plants, helping to lower costs. Kraft Heinz’ president of North America was reported to have told Reuters that President Donald Trump’s tariffs factored into the investment decision, with the company hoping to offset some of the impact of the Trump administration’s tariff plan. The investment is expected to create around 3,500 new construction jobs. It follows a previously announced (July 2023) investment of $400 million into building a 775,000-square-foot automated distribution centre in DeKalb, Illinois , to enable greater supply chain efficiency. Reuters  said the newly announced $3 billion figure includes this previous investment. Last year, the company received a $170 million investment from the US Department of Energy to support the implementation of clean energy projects at ten of its US plants . This included installing a range of technologies such as heat pumps, electric heaters and boilers, anaerobic digestion, thermal energy storage and more, creating an estimated 500 jobs across the sites.

Mrs Crimble’s, a player in the gluten-free cake sector and part of Ecotone UK, has launched its new Lemon Macaroons, tapping into the growing consumer demand for citrus flavours in the dessert market. This introduction reflects the brand's commitment to innovation while catering to the evolving preferences of both gluten-free consumers and a wider audience. The introduction of Lemon Macaroons aligns with emerging trends in the food industry, particularly the increasing popularity of lemon as a flavour choice. According to recent data from Circana, lemon ranks as the third most popular flavour in the cake category, indicating a significant opportunity for brands to capture consumer interest through innovative flavour profiles. Caroline Mitchell, innovation controller at Ecotone UK, highlighted the strategic development of the new product, noting that consumer feedback played a crucial role in the flavour selection process. “We asked our community via social media what flavour they most wanted to see, ensuring we meet modern demands in the free-from category while appealing to a new audience, particularly Gen Z,” she said Mrs Crimble’s Lemon Macaroons are designed to deliver a zesty flavour experience, combining the sweetness of coconut with the tanginess of fresh lemon. This product builds on the brand's existing Big Macaroons range, which includes popular flavours such as Coconut and Big Choc, and aims to enhance the brand's appeal among dessert lovers seeking indulgent gluten-free options. The macaroons are crafted with high-quality ingredients, reinforcing the brand’s dedication to taste and texture without compromising on dietary needs. This focus on quality is essential for brands operating in the competitive free-from sector, where consumer expectations for flavour and texture are high. The new Lemon Macaroons are now available in Co-Op stores nationwide, priced at £1.50, with promotional offers bringing the price down to £1.20.

Anheuser-Busch has unveiled a $300 million investment aimed at enhancing its manufacturing operations across the US. This initiative is part of the company's ongoing commitment to bolster US manufacturing jobs and develop a skilled workforce in the brewing industry. The latest investment builds on Anheuser-Busch’s extensive history of financial commitment to its facilities and workforce, with nearly $2 billion invested over the past five years. The funds will be directed towards improving operational capabilities at its breweries and expanding technical training programs for employees. Brendan Whitworth, CEO of Anheuser-Busch, highlighted the importance of this investment in creating jobs and driving economic growth. “This new investment is a demonstration of our commitment to strengthening local communities and enhancing our operational capabilities,” he said. Anheuser-Busch's investment aligns with its Brewing Futures initiative, focusing on three main areas: Job creation and sustainability: The company aims to create and sustain manufacturing jobs through significant investments in local communities. Workforce development: Anheuser-Busch plans to expand its technical excellence centre model beyond St. Louis, with a new facility set to open in Columbus, Ohio. This centre will provide upskilling opportunities for the regional workforce, enhancing technical skills essential for modern manufacturing. Veteran career support: The company is adopting a new digital credentialing system in partnership with the Manufacturing Institute’s Heroes MAKE America programme. This initiative aims to translate military experience into relevant manufacturing skills, thereby facilitating career transitions for veterans. The new Columbus Regional Excellence Center will serve as a hub for technical training, aiming to upskill the entire regional workforce over the next three years. Additionally, Anheuser-Busch is collaborating with local trade schools to broaden access to technical training, fostering a talent pipeline for the manufacturing sector. This expansion reflects a growing recognition of the need for skilled labour in the beverage industry, as manufacturers adapt to evolving consumer demands and technological advancements. Anheuser-Busch's investment is expected to have a significant economic impact, not only by creating jobs but also by setting a standard for other manufacturers in the industry. The company has a notable history of supporting veterans, with over 10% of its workforce comprised of former military personnel, many of whom occupy manufacturing roles. Jay Timmons, president and CEO of the National Association of Manufacturers, commented on the broader implications of Anheuser-Busch's initiative, stating that it represents a commitment to the future of American manufacturing. “This investment will help fuel our economy and secure the promise of manufacturing in America for generations to come,” he noted.

The global consumer obsession with protein shows no signs of slowing, but is this nutrient really the health hero it is made out to be? Some nutrition experts are challenging the protein craze, suggesting clever marketing has shaped perceptions and urging a shift in focus toward whole foods and better dietary quality. With rising concerns over ultra-processed products and public health crises, is it time to rethink what truly nourishes us? FoodBev's Siân Yates explores. Just over a year ago, nutrition specialist and author Tim Spector joined Steven Bartlett on The Diary of a CEO podcast, challenging some of the most persistent myths surrounding nutrition, particularly the public's obsession with protein intake. Fast forward to today, and that interview is making the rounds once again – with reels and social clips spotlighting his take on the cult of protein. “We’re obsessed with it,” he told Bartlett. “But for most people, it’s irrelevant.” Yet despite his warning, the protein craze shows no signs of slowing. According to Precedence Research, the global protein market – encompassing both animal-derived and plant-based options – is predicted to surpass $27.48 billion by 2034, representing a CAGR of 8.50% between 2025 and 2034. Celebrities are jumping on the bandwagon, endorsing a whole range of protein products, from protein-packed popcorn and porridge to bars and beverages. Supermarket shelves are stacked with high-protein yogurts, mousses, granolas and flapjacks. And the word ‘protein’ has become a convenient shortcut for ‘healthy’ – whether it deserves to be or not. “Protein is massively hyped,” Spector continued. "There are very few people who are deficient [in the UK] and need supplements. I would say less than 5% of the population...because it is so inherent in our natural food. We evolved to be omnivores and to get enough protein. And our ancestors didn't all fall part because they didn't have protein shakes." A marketing illusion? Protein has been so heavily marketed that it is seen as a magical nutrient capable of improving health, building muscle and promoting weight loss. Yet, as Spector warns, this perception could be a product of clever marketing rather than evidence-based science. As reported by the BBC this week, high-protein claims have appeared on 8.3% of food product launches in early 2025 – up from just 4.6% in 2023. From desserts to pizzas, the protein halo is everywhere, often slapped on ultra-processed foods that are far removed from what we might call 'healthy eating'. Nutritionist Dr Paul Morgan warns that while protein plays an important role in muscle repair and satiety, the vast majority of consumers are already eating enough. “A lot of these products are gimmicky,” he told the BBC . “They might provide protein, but they’re also ultra-processed, high in calories, and not necessarily better for your health.” The irony is that the very products claiming to promote wellness are contributing to the same metabolic issues they claim to prevent. Protein bars with nearly 500 calories per 100g and 'healthy' shakes loaded with sugar and additives might be fuelling the rise of obesity, not fixing it. Spector told Bartlett: “The fact that we’re so focused on protein shows just how powerful marketing has become. Everywhere you look, ‘protein’ is used to sell products. If it’s got ‘protein’ on the label, people assume it must be healthy – that they need more of it". Protein has taken on an almost mythical status – seen as a nutrient that can do no wrong. "There is this idea that protein will help you get strong – and that you don’t have to worry about calories or gaining weight. But that’s completely misleading," Spector added. In reality, Spector says, most people are consuming nearly twice the amount of protein they need for everyday health. The only groups who might need to monitor their intake more carefully are older adults and individuals with reduced appetites – for example, due to illness, medication, surgery, or religious or cultural dietary restrictions. The truth is, most natural foods already contain plenty of protein. Meat, poultry, fish, dairy, grains, legumes – even pasta – all contribute to our daily intake. And when we consider where that protein comes from, real food is likely a whole lot better. Our bodies have evolved to absorb nutrients from whole foods far more effectively than from processed shakes or powders, as Spector explained. “Supplements are often mixed with other chemicals, may not be properly absorbed and don’t offer the same benefits.” There is also a hidden cost to overdoing it. “Excess protein isn’t free,” he warned. “What your body doesn’t need gets broken down – and if it’s not used by your muscles, it gets converted into sugars and stored as fat". So that ‘extra’ protein you think is doing good? Most of the time, it could be unnecessary – and even counterproductive. Misplaced priorities There is a bigger issue looming: our collective health is in crisis. Obesity, type 2 diabetes, cancer and cardiovascular disease are all climbing. According to the World Health Organization, global obesity has tripled since 1975, with over 1.9 billion adults now overweight. In the UK alone, one in three children are overweight or obese by the time they leave primary school. And it is not just about waistlines. These conditions are driving a wave of comorbidities – from insulin resistance to liver disease – that are decimating public health systems and impacting economic output. Sick, tired and chronically undernourished people can not work to their full potential. In 2023, the UK’s Office for National Statistics reported that long-term sickness was at record highs and a major factor behind shrinking labour force participation. But rather than confronting the structural problems behind poor diets – inequality, food deserts, broken supply chains and a culture of convenience – have we been sold a silver bullet: more protein? What should we focus on instead? Spector may be right: the real issue is not how much protein we are getting, it is the quality of the food we are eating overall. Our diets are increasingly dominated by ultra-processed foods – industrial formulations of additives, starches, emulsifiers, and synthetic flavours and colours – which have been linked to everything from mood disorders to cancer. This renewed focus on nutrition and public health aligns with broader policy shifts. In the US, for example, health secretary RFK Jr has launched the 'Make America Healthy Again' initiative, aiming to tackle chronic diseases by scrutinising the role of UPFs, environmental toxins and dietary habits, to improve food safety . The agenda includes proposals to phase out certain dyes , ingestible fluoride supplements and to investigate the health impacts of widely used pesticides like glyphosate and atrazine. For food and beverage manufacturers, these developments underscore the importance of transparency and nutritional integrity in product formulation. As public health policies increasingly highlight whole foods and nutrient density, there's a growing opportunity (and responsibility) for manufacturers to innovate in ways that align with these health-focused directives. Perhaps we should be asking tougher questions: With fewer than one in 20 people meeting their recommended fibre intake, how can we give this vital nutrient the spotlight it deserves? What impact are emulsifiers and artificial sweeteners having on our gut microbiome? Why are real, whole foods harder to access and more expensive than synthetic snacks? How can policy shift away from corporate convenience and toward public nourishment? Whole food diets – rich in unprocessed plants, healthy fats and complex carbs – remain one of the few interventions that consistently show positive results across health, longevity and disease prevention. Yet they are rarely the focus of flashy campaigns or influencer-led endorsements. That means better education, regulation that favours nutrient density over calorie density, and support for farmers and suppliers who prioritise food quality over volume. As Spector reminds us, good health is not found in a snack bar stamped with a ‘high-protein’ badge. It is found in daily habits, structural reform and a willingness to look beyond the marketing. Protein might still have a seat at the table – but it was never the whole meal. If we are serious about improving public health, maybe it is time to 'Make Fibre Sexy Again'?

Food manufacturers Greencore and Bakkavor have agreed on the terms of their £1.2bn acquisition deal, which will create a convenience food business with a combined revenue of £4 billion. The two companies’ boards have agreed on Greencore’s takeover of Bakkavor, which will see Bakkavor shareholders entitled to 0.604 new Greencore shares and 85p in cash per Bakkavor share held. The final deal values each Bakkavor share at £2, implying that Bakkavor’s entire issued and to be issued share capital is valued at approximately £1.2 billion. After an initial agreement in principle for a potential £1.2bn deal was announced in early April, the deadline by which Greencore was required to either announce a firm intention to make a formal offer, or confirm it did not intend to make one, was extended – first to 11 April, and a second time to 11 May. This followed three previous takeover bids from Greencore, which made its first proposal to acquire Bakkavor on 25 February. Bakkavor’s board rejected this two days later, leading Greencore to approach the group with a revised offer implying a total equity value of £1.14 billion. Bakkavor's board unanimously rejected this proposal on 10 March. In a statement shared today (15 May) announcing the finalised decision, the boards of Greencore and Bakkavor said the combination will drive ‘significant benefits’ for both companies’ customers and colleagues, creating a ‘homegrown UK manufacturing business with a diverse product offering and strong commercial relationships’ across the nation’s convenience food landscape. Greencore’s CEO, Dalton Philips, commented on the announcement: “We are bringing together two experienced teams, and our complementary portfolios will drive benefits for customers and consumers across the UK”. “The combined group will be able to invest more in innovation and product development, ensuring we can provide the consumer with greater food choices at more points in the day and bringing together Greencore’s ‘food for now’ expertise with Bakkavor’s ‘food for later’ portfolio.” Chair of Bakkavor, Simon Burke, said: “Having considered a combination previously, we believe that this transaction now proposes terms that we consider are very attractive to Bakkavor’s shareholders”. “The transaction offers shareholders a significant premium, with an attractive combination of cash on completion and the ability to participate in the future value creation anticipated from bringing the two businesses together. For this reason, our board is unanimously recommending it to shareholders.” UK and Ireland trade union, Unite The Union, has expressed concerns about the deal in a statement. Unite's national officer for food, Bev Clarkson, said: "Both [companies] have a history of paying poverty wages to employees and less competition in the marketplace is likely to lead to long term wage stagnation and potential redundancies." Clarkson added that the acquisition could also be bad news for consumers, with less competition in the market likely to lead to higher costs at a time when food prices are already rising. She continued: " Unite is calling for an urgent meeting with both companies’ management teams to address these issues and we will be supporting our members throughout this process".

Scottish gin brand Edinburgh Gin has expanded its RTD offering with a new low-ABV Raspberry Collins canned cocktail. The 2% ABV drink is designed to meet the needs of today’s ‘moderation-minded’ consumers, launching in time for summer in the UK. It blends Edinburgh Gin’s raspberry liqueur with soda and lemon, aiming to deliver bar-quality refreshment in a convenient 250ml can format. The NPD taps into the booming RTD trend, with Nielsen data showing that RTDs have grown by 8% in value sales across the UK off-trade. Gin-based RTDs have also returned to growth for the first time in two years, and the broader ‘nolo’ spirits segment has seen 3%  value growth year-on-year. Ella Christie-McCord, brand manager at Edinburgh Gin, said: “The Raspberry Collins launch is an exciting addition to our growing RTD range, delivering a vibrant, low-ABV option that meets consumer demand for convenient options without compromising on taste or quality”. The new cocktail is now available in Tesco stores nationwide. It joins other RTD offerings in the brand’s line-up, including the classic Gin & Tonic (7.3% ABV) and Rhubarb & Ginger Gin Liqueur with Ginger Ale (5% ABV).

Verde Valle Foods has acquired A Dozen Cousins, a brand recognised for its ready-to-eat beans, rice and seasoning sauces inspired by traditional Creole, Caribbean and Latin American cuisines. This acquisition aims to strengthen Verde Valle's position in the growing market for convenient, culturally authentic food products. Founded in 2019 by Ibraheem Basir, A Dozen Cousins has carved out a niche in the ready-to-eat segment by offering products that emphasise both nutrition and cultural heritage. The brand's seasoned beans and innovative rice cooked in bone broth have gained traction, with the latter experiencing double-digit growth over the past year, contrasting with stagnant sales in the broader prepared rice category. Basir said: “I couldn't be more excited to partner with the team at Verde Valle. They are trailblazers in the world of pouched meals, and they are going to dramatically strengthen the supply chain and make it easier to share our products with more people. At the same time, we will be able to invest more in innovation and marketing to continue building a brand that people love.” Germán Rosales Jr, CEO of Verde Valle Foods, added: “A Dozen Cousins fits right into our growth strategy for ready-to-eat meals in a pouch and will allow Verde Valle to further expand into the natural products segment. We are thrilled to have Ibraheem join our business, we can’t wait to work collaboratively and continue to bring delicious, natural products to consumers across the country.” Ibraheem Basir will remain with A Dozen Cousins as general manager, ensuring continuity in leadership and vision. His experience and commitment to maintaining high ingredient standards are expected to play a crucial role in the brand's integration into Verde Valle's operations. Basir's insights into consumer preferences for authentic, nutritious foods will be instrumental as the company seeks to innovate and expand its product offerings. Verde Valle Foods, a subsidiary of the family-owned Verde Valle founded in 1967, has established itself as a leader in the production of rice, beans and ready-to-eat meals. The company is known for its commitment to using high-quality ingredients sourced from the US, Mexico and beyond. This acquisition is anticipated to enhance Verde Valle’s supply chain capabilities, enabling A Dozen Cousins to reach a broader audience while maintaining its commitment to quality. The integration of A Dozen Cousins into Verde Valle Foods is expected to foster innovation, particularly in the ready-to-eat meals segment. As consumer demand for convenient yet authentic meal solutions continues to rise, this acquisition positions Verde Valle to capitalise on these trends.

US plant-based snack brand Nature’s Bakery has added two new flavours to its soft snack bar line-up, launching into US retail over the coming weeks. Rolling out into Target stores next month, Nature's Bakery's new Oatmeal Crumble Raspberry Lemon Bars combine oats with real raspberries and a hint of lemon, made with 14g of whole grains per serving. They join the existing Strawberry & Apple flavour available as part of the Oatmeal Crumble range, suitable for breakfast occasions and on-the-go snacking. Also launching are the new Gluten Free Strawberry Fig Bars, now available at Walmart stores nationwide. They are made with a plant-based recipe that includes certified-gluten-free whole grains and real fruit filling while remaining nut-free, dairy-free and Non-GMO Project Verified. They join the brand’s existing gluten-free line-up, which also includes Raspberry and Blueberry varieties. Nazneen Motiwala, senior brand manager at Nature’s Bakery, said: “After extensive consumer research showing strawberry was the highest requested flavour profile among our gluten-free customers, we knew it would be the perfect addition to our line-up”. “Similarly, the pairing of raspberry and lemon in our new Oatmeal Crumble bars delivers a unique and fresh flavour combination that our fans have been asking for… We're committed to supporting our community of snackers with more delicious offerings that everyone can enjoy.”