Mark Allen AG Barr PLC, the UK soft drinks group behind brands including Irn-Bru, Rubicon, Boost and Funkin, announced that non-executive chair Mark Allen OBE is stepping down, effective immediately. Allen says he will be concentrating on his newly expanded executive role at Hilton Food Group, where he has moved from non-executive chair to executive chair. The company said an independent search is underway for a new non-executive chair, with senior independent director Susan Barratt acting as interim chair in the meantime. Non-executive director Louise Smalley will serve as senior independent director during this interim period. Allen, who has chaired AG Barr for five years, highlighted the business’s progress under his tenure, citing brand portfolio innovation, value-accretive mergers and acquisitions, and shareholder returns. “The business is in great shape and now is the right time to pass on the baton and focus on my other commitments,” he commented. Barratt added: “Mark has built and led a high-quality board and advanced the strategic direction for the business. He leaves AG Barr in a strong position, and we wish him all the best for the future.” AG Barr, which reported growth across its soft drinks and functional beverage brands in recent years, said it will provide a trading update for the year ended 31 January 2026 on February 3, ahead of publishing final results in March. The company's executive team – including CEO Euan Sutherland, CFO Stuart Lorimer and Corporate finance director Ewan Dytch – will continue to drive operations during the transition, while the board seeks a successor who can maintain momentum on brand innovation and shareholder value creation.

Cargill has launched the maiden voyage of Brave Pioneer, the first of five green methanol dual-fuel dry bulk vessels chartered to reduce carbon emissions in the company’s ocean supply chain. Built by Tsuneishi Shipbuilding and owned by Mitsui & Co, Brave Pioneer can operate on both conventional marine fuels and green methanol, a lower-carbon alternative projected to cut CO2 emissions by up to 70% compared with standard fuel. The vessel departed the Philippines, will bunker methanol in Singapore, and is scheduled to sail to Western Australia before continuing to Europe. The deployment forms part of Cargill’s broader decarbonisation strategy, which combines alternative fuels, wind-assisted propulsion, energy-efficiency retrofits and voyage optimisation. During the maiden voyage, the company plans operational trials to evaluate methanol bunkering readiness, track environmental performance through carbon accounting systems, and assess commercial appetite for low-carbon freight services. Jan Dieleman, president of Cargill’s ocean transportation business, commented: “Decarbonising global shipping requires a mix of technologies and the willingness to take bold steps before the entire ecosystem is ready". He continued: “Technologies like green methanol come with uncertainty, but as an industry leader, we have a responsibility to test innovations, share insights, and help shape the systems that will enable wider adoption.” Cargill’s investment sends a market signal to the maritime and food supply chain sectors, highlighting growing interest from commodity traders and food manufacturers in practical, lower-carbon freight solutions. The company said its new fleet is designed for flexibility, allowing vessels to operate efficiently on conventional fuel today while transitioning to greener fuels as infrastructure and supply expand.

Bel Group has announced a €16.7 million investment to expand its cheese production facility in Vietnam, doubling capacity to 20,000 tonnes per year and positioning the country as the Group’s key industrial and export hub in Asia. The expansion responds to accelerating demand for Bel’s core brands, including Kiri and The Laughing Cow, in Vietnam and across regional markets. A ceremony marking the project was held in Vietnam with senior Bel executives, representatives of local authorities, and business and institutional partners in attendance. Construction is scheduled to begin at the end of January 2026, with handover planned for March 2027. Once completed, the site will support Bel’s strong position in the Vietnamese cheese market, where it holds a market share of more than 70% across modern retail and traditional trade, driven by locally produced brands such as The Laughing Cow, Belcube and Kiri. Beyond domestic supply, the expanded facility will serve as an export base for Southeast Asia, as well as China, Japan and the Kingdom of Saudi Arabia, reflecting Bel’s strategy of combining local production with regional reach. A key element of the project is the addition of a pilot line dedicated to research, innovation and development. The new line will enable industrial trials, recipe optimisation and the testing of new formats adapted to regional consumption habits and nutritional needs. According to Bel, the pilot line is intended to accelerate innovation and support the development of more accessible and responsible products across Asian markets. The investment is also expected to have a significant impact on employment. Headcount at the site is projected to grow from 188 employees today to around 400 in the long term. Bel has been present in Vietnam since 2011 and has progressively expanded its industrial footprint in the country. After starting with an initial capacity of around 4,000 tonnes per year, the Group invested nearly €13 million in 2015 to build a new plant with a capacity of 10,000 tonnes annually, primarily producing The Laughing Cow (locally branded as Con Bò Cười). Vietnam now plays a central role in Bel’s wider Asian growth strategy. The Group has continued to strengthen its regional presence through investments such as the acquisition of a 70% stake in Shandong Junjun Cheese in China in 2022 , the launch of a production facility for Britannia The Laughing Cow in 2024, and a minority stake in Indonesian dairy company Mulia Boga Raya. Stéphane Dupays, chief operations officer of Bel Group, said: “Vietnam is one of Bel’s most dynamic markets in Asia and a cornerstone of our regional strategy. This expansion reflects our long-term confidence in the country and our ambition to make Vietnam a major industrial hub serving local consumers and the entire ASEAN region, while maintaining the highest standards of quality, safety and sustainability”. Thuan Dang Huu, industrial director for Northeast Asia, added: "Vietnam’s success is a powerful driver of our growth in Asia. Thanks to highly committed local teams, tailored products and a strong export model, Vietnam has become central to Bel’s regional development. This new investment will allow us to accelerate growth and continue delivering nutritious, accessible and sustainable products to millions of consumers.” Top image: © The Bel Group

Snack brand Kind has added a milk and white chocolate variant to its UK core bar range, marking the brand’s first inclusion of dual chocolate in its portfolio. The launch reflects growing demand for indulgent yet nutrient-dense snacks, combining creamy chocolate with 60% whole nuts – including almonds, peanuts and cashews – to deliver fibre, protein and the brand’s characteristic crunch. The bar joins Kind’s existing offerings, which include Dark Chocolate Nuts & Sea Salt and Caramel Almond & Sea Salt. “Kind is committed to creating innovation that balances taste with nutrition,” said Giovanna Sinisgalli, Marketing Lead at Kind Snacks EMEA. “With the Milk & White Chocolate Nut bar, we are addressing consumer demand for snacks that are indulgent and full of flavour, while retaining the wholesome goodness of nuts.” The bar targets shoppers who often face a trade-off between milk and white chocolate, offering a single, versatile product positioned as the brand’s most indulgent to date. It is gluten-free and high in fibre, catering to functional snacking trends within the wider chocolate and nut bar category. The new SKU is rolling out across major UK supermarkets and convenience retailers, representing Kind’s continued push to expand its core portfolio and defend shelf space in the highly competitive snacking segment, which is increasingly driven by hybrid products that combine indulgence with perceived health benefits.

Premium soft drink producer Belvoir Farm has announced the launch of FRUiTZ, a new range of sparkling fruit cans to meet the rising demand for healthier, school-compliant beverages. The range is fully school-compliant in England and comes in 330ml cans, suitable for lunchboxes, on the go and family days out, and is available in three flavours: Passion Fruit & Mango, Cherry & Raspberry and Orange & Pineapple. Made with 100% natural ingredients, real fruit juice, no added sugar and no sweeteners, FRUiTZ offers a cleaner label beverage that still promises bold flavour. Charlotte Rogers, senior brand manager at Belvoir Farm, said: “FRUiTZ brings a more natural edge to the soft drinks category, with a range specifically created to appeal to teens, while simultaneously providing peace of mind for parents.” The range was developed in response to research showing that 81% of parents are concerned about what their children are drinking, while 83% of Gen Alpha are driving demand for fizzy drinks, and 81% prefer to drink from a can. Rogers continued: “In a category often dominated by artificially sweetened options and ingredients that are difficult to pronounce, we’ve listened to teens and created a range that delivers the real fruit juice and no added sugar claims that they are looking for, while making it bold, fizzy and available in a can format.” Available exclusively from Waitrose from January, FRUiTZ comes in multipacks of four 330ml cans priced at £4, with plans for additional rollout later this year.

Quorn Foods has announced two senior leadership appointments as the meat alternatives business looks to accelerate growth across the US and its foodservice channel. Effective January 2026, Phil Thornborrow has been appointed president of US operations, moving from his role as global director of QuornPro, the company’s foodservice brand. Meanwhile, Damien McLoughlin joins the business as global foodservice director. Thornborrow has spent nine years at Quorn and has more than two decades of leadership experience. During his tenure, he played a key role in establishing the QuornPro brand, shifting the business towards chef-led foodservice solutions and delivering growth across Europe and the UK. In this new role, Thornborrow will focus on scaling the US business, with an emphasis on supply chain efficiency and operational discipline to expand the foodservice channel. McLoughlin brings more than 30 years of experience across FMCG, foodservice, ecommerce and business-to-business ingredients. He previously held senior European and global roles at Unilever and more recently, led the digital transformation of Flora Food Group across Europe. At QuornPro, he will be responsible for unlocking further growth in the out-of-home channel. David Flochel, CEO of Quorn Foods, said the appointments significantly strengthened the company’s leadership team and added that Thornborrow’s cross-channel expertise positions him well to lead the US business, while McLoughlin’s commercial and transformation experience will help realise the full potential of foodservice as a growth engine for the brand. The changes follow a period of increasing focus on foodservice and international markets for Quorn as operators and consumers continue to seek plant-based protein options that are nutritious and sustainable.

Danone is expanding its Oikos and Light + Fit yogurt ranges with new dessert-inspired 'Remix' products, as major food groups seek to defend shelf space in an increasingly competitive snacking market dominated by bars, shakes and confectionery-style protein products. The new Remix flavours, now rolling out across major US retailers including Target, Kroger, Albertsons and Publix, combine non-fat yogurt bases with layered sweet mix-ins such as cookie pieces, granola and chocolate, while maintaining a high-protein positioning of 10-11g per serving. The move reflects a broader strategy among dairy manufacturers to reposition yogurt as a flexible, all-day snack rather than a breakfast staple, amid changing consumer eating patterns and intensifying competition from shelf-stable snacks. Danone’s Remix expansion targets consumers seeking a balance between indulgence and perceived health benefits, a space that has become increasingly crowded as protein claims proliferate across categories from bakery to confectionery. The Oikos Remix line has added flavours, including Cookies & Cream and Berry Dark Chocolate Crisp, while Light + Fit Remix has introduced Caramel Apple Snickerdoodle Pie, all positioned as portion-controlled snacks with calorie caps and protein credentials. For retailers, the appeal lies in incremental growth within chilled dairy, a category under pressure from private label, inflation-driven price sensitivity and declining traditional yogurt consumption in some markets. Mix-in formats also allow for premium pricing and differentiation within limited shelf space. Danone has previously invested heavily in protein-forward dairy across brands including Oikos, Light + Fit and Silk, as it seeks to capture demand from consumers trading up from traditional yogurt but not fully shifting to shakes or supplements. The strategy mirrors wider food industry efforts to 'hybridise' categories – borrowing cues from desserts and confectionery while retaining nutritional claims – as companies chase snacking occasions that deliver higher frequency and margins.

Dutch butter and dough producers Royal VIVBuisman and Van der Pol have formally merged to create Royal Van Ballegooijen Foods (Royal VBF), bringing more than 150 years of combined craftsmanship under a single company structure. The merger took effect on 1 January and unites Van der Pol’s dough portfolio with Royal VIVBuisman’s branded butter and ghee businesses, which include Wijsman, Royal Buisman Butter and Gold Medal Ghee. While the companies have operated closely for decades, they have continued as separate legal entities until now. Van der Pol has been part of the Royal VIVBuisman group since 1989, when it was acquired by the Van Ballegooijen family. In 2016, Royal VIVBuisman took over Van der Pol’s butter production activities, allowing Van der Pol to focus exclusively on dough manufacturing, including puff pastry, croissant dough and cookie dough chunks. According to the newly formed group, the merger consolidates administration, expertise and innovation capabilities, while maintaining existing brands and product quality. Royal VBF supplies both retail and B2B customers, with Royal VIVBuisman also active in private-label production. “This merger brings together not only our administration but above all our knowledge, craftsmanship and innovation,” the company said in a statement. “It strengthens the foundation for delivering high-quality butter and dough products to bakers, industrial partners and retailers worldwide.” The company added that the combined organisation will be more agile and efficient, enabling closer collaboration with customers across its markets. Bart Van Belleghem has been appointed managing director of Royal VBF, which is headquartered in Wijk en Aalburg in the Netherlands. “For generations, we have chosen quality, craftsmanship and flavour,” Van Belleghem said. “This merger not only helps us work more efficiently but above all enables us to be even closer to our customers.” The Van Ballegooijen family traces its business roots back to 1868 and has expanded through a series of acquisitions, including VIV in 1967, H.J. Wijsman & Zonen in 1973 and Royal Buisman in 1996. Van der Pol was founded in 1885 by Joost van der Pol and his wife and has built a strong position in butter-based dough products. Royal VBF will continue operating its established brands while integrating operations under the new corporate identity.

Future Ocean Foods, a trade association dedicated to the global alternative seafood industry, has announced it is seeking acquisition. The association encompasses businesses across the plant-based and cultivated seafood sector. Currently, the Canadian non-profit consists of 53 member businesses across 17 countries, which include start-ups, scientists and investors. Founded in 2023  by executive director Marissa Bronfman, Future Ocean Foods aims to foster collaboration and amplify the voice of the emerging alt-seafood industry, with a focus on accelerating sustainable solutions in food and beverage, health, wellness and materials. In a statement on LinkedIn, Bronfman said she is seeking support for the organisation in the form of a new leader as it approaches its next chapter. She calls for interest from venture capital firms in the blue tech economy looking for “exceptional and differentiated deal flow,” companies aiming to develop products for the food, health, wellness and beauty industries, and foundations working to save the world’s oceans. Future Ocean Foods said the opportunity offers a rare chance to take on a non-profit primed for significant expansion, with global demand for sustainable seafood alternatives on the rise. The organisation seeks an owner to unlock scalable ROI through corporate sponsorships, membership tiers, industry events, data and insights, and grants and partnerships. The acquisition would include the Future Ocean Foods brand and visual identity, and associated assets including its website domain, LinkedIn page and content library, full membership database, relationships with partners and ecosystem leaders, and the option to assume Canadian non-profit status and benefits. In her LinkedIn post, Bronfman wrote: “I’m so grateful for these last two years as founder and executive director. We’ve built an incredible foundation from which someone with vision and drive can catapult the organisation forward. I can’t wait to see what the future holds.”

Foodberry, a B2B food technology company and manufacturer, has entered into a strategic partnership with Bel US, part of the Bel Group, to develop new fruit-based snack products for the US market. Under the agreement, Bel will leverage Foodberry’s proprietary food technology platform to create snacks made with real fruit and protein, expanding Bel’s portfolio of portion-sized offerings while supporting its broader mission to provide healthier and more sustainable food options. The first product developed through the collaboration is expected to launch in select US markets in 2026. The partnership targets growth within the more than $6 billion US fruit snack category, with a focus on delivering nutrition, convenience and taste in new, bite-sized formats. By combining Bel’s established brands and go-to-market capabilities with Foodberry’s plant-based fruit coating technology, the companies aim to introduce mess-free, individually portioned snacks that incorporate fruit and functional ingredients in novel ways. Foodberry’s platform transforms real fruit purée into plant-based coatings that can encapsulate a range of fresh, frozen or shelf-stable foods, including cheese, nut butters and ice cream. The technology is supported by more than 20 issued utility patents and is designed to help brands reimagine familiar products in new formats while unlocking additional snacking occasions. “Bel’s commitment to accessible, nutritious food mirrors our own mission at Foodberry,” said Marty Kolewe, CEO of Foodberry. “Our work together is reimagining what’s possible in the snacking category, bringing real fruit and functional ingredients into convenient, portionable formats.” Bel executives said the collaboration strengthens the company’s leadership in portion-controlled snacking while aligning with consumer interest in quality ingredients and balanced nutrition. “Foodberry has made it possible to offer fruit and protein in a completely new and delicious bite-sized, mess-free format,” commented Caroline Sorlin, chief venture officer at Bel Group. “We’re proud to partner with an innovative company that shares our values around quality ingredients and accessible nutrition.” The partnership also aligns with the current Dietary Guidelines for Americans, which emphasises increased consumption of fruit and protein as part of a balanced diet. “This partnership will help bring our mission to life, making fruits, veggies and dairy more accessible for Americans through delicious, convenient and nutritious snacks,” added Carolina Cespedes Virguez, general manager of GoGo squeeZ at Bel US. All Foodberry products are developed and produced at the company’s custom-built R&D and manufacturing facility in Boston, Massachusetts. Its current commercial platforms include real fruit bites, fruit-coated ice cream bites and fruit-and-nut-butter bites. Bel US is part of the family-owned Bel Group, which has more than 160 years of experience in dairy, fruit, and vegetable snacking and is behind brands including Babybel, GoGo squeeZ, The Laughing Cow and Boursin.

Finsbury Food Group has launched a new own-brand cake concept, Little Big Cake, introducing what it claims is the 'UK’s first cake-only bento box' to reach supermarket shelves. The new format has debuted exclusively at Tesco, where it will be available for 12 weeks from 19 January. The launch marks Finsbury’s entry into the fast-growing bento cake trend, which has gained traction through independent bakeries and online gifting but has remained largely absent from mainstream grocery stores. The initial SKU, Paint the Town Red Velvet, combines a large red velvet cake with four mini cupcakes in a single, gift-ready box. The main cake features red velvet sponge layered with raspberry jam and topped with cream cheese frosting and funfetti sprinkles, while the cupcakes are finished with cream cheese frosting and a drizzle of jam. The product weighs 740g, serves up to eight people, and retails at £14. Finsbury said the concept is aimed at millennial and Gen Z shoppers seeking shareable, visually appealing desserts suitable for smaller celebrations and informal occasions. The packaging includes a built-in gift tag, positioning the product as an alternative to traditional gifting options such as flowers, chocolate or wine. Bento-style cakes are typically made to order and sold at a premium price point. Finsbury identified an opportunity to bring the format into supermarkets in a more accessible, impulse-friendly format that can be purchased as part of the weekly shop. The launch also represents a new brand platform for the bakery manufacturer, enabling faster innovation and seasonal flavour development across the cake category. “This launch reinforces Finsbury’s ambition to lead in bakery innovation,” said Ross Lowrey-Heywood, development innovation manager at Finsbury Food Group. “We want to be first to market, bring new ideas to shelves and excite shoppers with products that reflect changing tastes and lifestyles.” “Little Big Cake is all about spreading joy,” Kimberley Curtis, brand manager at Finsbury Food Group said. “It’s been created with shareability, indulgence and spontaneous celebration in mind, and Paint the Town Red Velvet is just the beginning.” Finsbury Food Group supplies bread, cakes, morning goods, and bakery snacks to major retailers, foodservice operators, and export markets across the UK and Europe.

Emsland Group has announced the launch of Emjel LC 15, a new functional starch solution aiming to transform the production of vegan and vegetarian confectionery. The ingredient solution is designed to bridge the gap between starch and gelatin systems, delivering the same processing ease traditionally associated with gelatin while serving demand for fully plant-based options. While conventional starch-based jellies require high cooking temperatures and complex processing conditions to achieve full gelatinisation and desired texture, Emsland said its Emjel LC 15 solution works efficiently under atmospheric conditions – much like gelatin. This makes production simpler and gentler on sensitive ingredients such as natural flavours, colours and vitamins, broadening the use of starches in premium jelly and gum applications. Manufacturers can use the solution to develop gelatin-free products without switching to pressure or vacuum cooking systems, while achieving the smooth, elastic texture and clear appearance consumers expect from gummies and jellies. The products can also benefit from improved thermostability, maintaining their structure at elevated temperatures where gelatin-based products may soften or melt. Emsland added that manufacturers can also reduce energy and consumption costs through lower cooking temperatures, an additional benefit alongside expansion into vegan, halal and kosher markets.