Welsh drinks producer Radnor Hills is set to expand its portfolio with the launch of Radnor+, a new range of functional spring waters featuring added nutrients and ingredients targeting different consumer needs. Launching in January 2027, the range combines the company’s naturally filtered Welsh spring water with functional ingredients, including magnesium, electrolytes, B vitamins, caffeine and fibre. Radnor+ will comprise five products: Alkaline Water, Recover, Energise, Focus and Glow. Each will be available in a 660ml bottle, with four flavoured varieties positioned around different consumption occasions. Alkaline Water, the range’s hero product, has a pH of 9.5 and contains added magnesium. Recover combines clementine and bergamot flavours with magnesium, electrolytes, sea salt, B vitamins and fibre, while Energise features mango and pineapple alongside caffeine, magnesium, B vitamins and fibre. Focus blends lime, yuzu, ginseng and green tea extract with added fibre and B vitamins. Meanwhile, Glow combines white peach and raspberry flavours with zinc, biotin, B vitamins and fibre. Chris Sanders, sales and marketing director at Radnor Hills, said the range had been developed in response to growing consumer interest in drinks that offer benefits beyond hydration. He highlighted that consumer research involving 3,000 people aged 18 to 35 indicated support for expanding its portfolio beyond the education market, where its brands have traditionally been consumed. Sanders also cited research indicating that 39% of Britons consume functional drinks, with health and wellness among the main motivations for purchase. The range will target grocery, convenience, foodservice and forecourt channels, alongside business and industry (B&I), gyms, leisure, vending, travel and higher and further education. Customers will be able to pre-order Radnor+ ahead of its January 2027 launch, with the company targeting the key health and wellness sales period in January and February.

The World Health Organization (WHO) has opened a public online consultation, aiming to gather feedback from experts, academia and other stakeholders on a new profiling model for the regulation of certain pre-packaged, industrially processed foods. While governments around the world continue to use regulatory measures with the aim of reducing dietary risks – such as food marketing restrictions, procurement policies and front-of-pack nutrition labelling – the WHO acknowledged the ‘persistent challenge’ of defining which foods should fall within the scope of such measures. The concept of ultra-processed foods (UPFs), developed by researchers in Brazil as part of the Nova classification system in 2009, is often used to classify foods that are formulated for increased appeal and consumption. However, this system focuses primarily on the extent and nature of industrial processing methods. WHO noted that its integrated profiling model focuses instead on a combination of nutrient criteria and ingredients targeting boosted sensory appeal. Its draft profiling model identifies ‘industrially produced foods to be consumed in moderation’ (IFM), with these foods potentially falling within the scope of regulatory moves targeting reduced preference, demand and consumption. The model combines nutrient criteria for nutrients of public health concern – saturated fatty acids, trans-fatty acids, sugars and sodium – and specified ingredients used primarily for sensory purposes, which covers additives such as flavours, colours and sweeteners. The draft identifies IFM as foods that exceed one or more criteria for nutrients of public health concern, or contain one or more of the specified ingredients for sensory appeal. However, it states that the presence of flavours, colours or sweeteners does not imply these ingredients are unsafe. The consultation is currently open for comment from member states, academia, civil society, nutrition expert and various other stakeholders, with the WHO seeking feedback on the clarity of the model and its criteria, as well as guidance on how to apply them across diverse food systems and regulatory contexts. The proposed model comes as the food industry faces growing calls for tighter regulation on ‘ultra-processed foods,’ which make up a significant portion of diets in many countries worldwide according to public health data – led by the US and UK, where these foods make up over half of consumers’ daily caloric intakes. Lawmakers have increasingly turned their attention to regulation efforts in recent years. In the US, California governor Gavin Newsom signed new legislation in September aiming to give consumers clearer information about food processing – including what’s described as a first-of-its-kind ‘non-UPF’ certification initiative, allowing manufacturers whose products meet key standards for not being ‘ultra-processed’ (specifically, being free from artificial additives) to use the ‘non-UPF’ seal on their packaging. Elsewhere, retailers, brands and manufacturers are responding to growing concerns with their own initiatives. Earlier this summer, Nestlé said it will remove all artificial colours from its entire global portfolio by the end of 2026, while several other major food brands have made similar commitments across their US portfolios including Kraft Heinz and General Mills. In the UK, retail giant Tesco announced last month that it would restrict the use of 114 additives across its own-label range, with some – including artificial colours, aspartame and monosodium glutamate (MSG) – to be banned outright, while others would be subject to certain restrictions and innovation requirements. Voluntary reformulation initiatives are expected to continue across the broader food industry as food businesses address the growing concerns over the potential health impact of high-UPF diets. However, the WHO's proposal, if used by member states' governments as a foundation to inform targeted approaches to regulatory intervention, may contribute toward the development of a less fragmented, more consistent regulatory landscape globally. Stakeholders who wish to provide comment on the WHO's draft proposal can do so online, via the WHO website, until 27 November 2026, 23:59 CET.

Cottage cheese has transformed from a retro ‘diet food’ staple into a versatile, modern-day dairy hero gaining momentum with Gen Z and Millennial consumers – and the dairy industry is paying attention. FoodBev examines how the dairy product has evolved beyond a short-term social trend and into one with staying power. The resurgence of cottage cheese offers a clear example of how sometimes, amid today’s technological breakthroughs and cutting-edge novel food innovations, the simple and familiar can find new relevance. Retro trends repeatedly resurface in pop culture, and cottage cheese has been enjoying its own huge cultural moment in recent years. A product previously associated with the low-calorie, low-fat diet culture of the 1980s, its alignment with current consumer behaviours is bringing it to new audiences. Catriona Mantle, marketing director for cheese at Arla Foods, highlighted the trend’s impressive ascent in the UK market: “Cottage cheese has been one of the biggest success stories in British cheese in recent years,” she said. “As consumers increasingly seek naturally high-protein foods, the category has more than doubled in size over the past two years, supported by strong shopper recruitment, growing household penetration and repeat purchase.” Curd mentality The cottage cheese boom is fuelled by the convergence of nutrition trends around higher protein consumption, minimally processed foods, gut health awareness, and a shift toward more nutrient-dense, functional foods. “Cottage cheese is having a moment because it combines strong nutritional credentials with huge versatility,” said Toby Hopkinson, co-founder of British dairy brand All Things Dairy. “It is high in protein, naturally suited to savoury and sweet occasions, and works as a snack, breakfast, ingredient, dip, sauce or meal component. Social media has accelerated that by showing people hundreds of new ways to use it, which has helped cottage cheese break free from the perception of bland, diet food.” Hopkinson cited Nielsen UK data from August 2026, highlighting that the cottage cheese category was up around 50% in value over the previous 52 weeks, with an annualised run rate of roughly £166 million. “The strongest growth is coming from younger, food-engaged consumers who are actively looking for protein, convenience and better-quality everyday foods,” he told FoodBev. “For All Things specifically, more than half of cottage cheese spend has come from shoppers under 45, which is a major over-index versus traditional dairy.” The opportunity now, he believes, is to broaden the category – one he believes was well overdue some innovation – and make it mainstream by further broadening formats and usage occasions. The brand expanded into cottage cheese last December, its first diversification out of the butter category. Its range includes fruit-flavoured products, lower-fat varieties and, most recently, an innovative smooth format targeting those who dislike the traditional ‘lumpy’ texture of the cheese’s curds. © All Things Elsewhere, Graham’s Family Dairy has also tapped into the fruit-forward opportunity with what it claimed to be the UK’s first layered high-protein cottage cheese, with each 200g pot containing 25g of protein and a layer of real fruit purée. Milking the moment Cottage cheese’s versatility opens avenues for innovation in both sweet and savoury categories, making it an attractive proposition for dairy producers looking to expand into new subcategories. Arla has taken note of the opportunity, having invested €34 million into its cottage cheese production in Sweden since 2025. The company has also recently launched a new cottage cheese range in the UK, as well as expanding its global cottage cheese business through its acquisition of Australian producer Brancourts earlier this year. Barbara Bertalia Bonazza, global product category marketing manager – Cheese, Food Biosciences at IFF, said consumers are increasingly open to new formats, flavours and occasions. “Single-serve offerings, mix-in formats, and combinations with fruit preparations are already gaining traction in the market,” she said. In the functional space, Bonazza noted the opportunity for manufacturers to address specific consumer needs – such as developing probiotic cottage cheese as interest in gut health grows globally. “By combining cottage cheese’s naturally high-protein credentials with selected probiotic cultures, manufacturers could create products that deliver both protein and gut health benefits in a familiar, nutritious format,” she added. Cottage cheese’s growing popularity is also inspiring dairy-free innovation. Austrian food-tech Revo Foods recently launched Cottage Protein+, a high-protein product with a cottage cheese-like texture, made of fermented apricot kernels. Despite its similarities to the dairy product, founder and commercial director Robin Simsa emphasised that it is not being positioned as a “dairy alternative” or “vegan cottage cheese“. “There is overlap with our existing audience, but the breakfast and snacking occasions give us an opportunity to reach people who may never have bought a meat or seafood alternative,” he explained. “We do not target this product as a ‘vegan’ product, there is no vegan logo on the packaging and the positioning is purely around fitness and nutrition.” © Revo Foods The product’s clean-label positioning also differentiates it within the space, boasting a simple formulation with just four ingredients: apricot kernels, salt, water and vegan live cultures. “Apricot kernels naturally provide both protein and fat, giving us the foundation for great taste and texture without a long list of additional ingredients,” Simsa said. “They also allow us to give a valuable fruit-processing byproduct a new purpose.” It has relatively high fat content, Simsa acknowledged, which could be removed to create lower-fat variants in future – however, he pointed out that all fats come directly from the apricot kernels, which have a fat profile similar to olive oil. “For wholesome nutrition, healthy fats are just as important as protein or fibre,” Simsa said. Longstanding value IFF’s Bonazza highlighted the technical considerations for manufacturers looking to capitalise on the cottage cheese boom, commenting: “The curd should have a slightly firm chew while remaining tender, and it cannot be excessively wet or dry. Producers must also carefully manage acidification to create curds that can properly absorb the dressing and maintain their structure through mixing, pumping and packaging operations.” The dressing itself also poses a challenge, she added, stressing that the viscosity must be carefully controlled so it is neither too thick nor thin, ensuring a consistent amount of dressing adheres to each curd. “Product appearance is equally important, as consumers expect cottage cheese to have a creamy, fresh appearance without excessive foaming,” she said. IFF offers several solutions to support cottage cheese production, including culture ranges designed to acidify high-protein milk matrices. “These cultures play a critical role in curd formation, texture development, pH control and whey expulsion, all of which are essential for creating the characteristic texture and curd identity of cottage cheese,” Bonazza said. Image credit: Sea Wave/Shutterstock.com “What works in cheese’s favour is that it is already naturally recognised as a nutrient-dense food: according to Mintel, 76% of UK consumers agree that cheese is generally a good source of protein, and in Germany ‘good source of calcium’ and ‘good source of protein’ figure among the top five associations with cheese.” This well-established reputation makes the cottage cheese revival a long-term opportunity for producers, especially when looking beyond traditional formats and bringing something fresh to the aisle. Top image: Sea Wave/Shutterstock.com

Finnish food-tech Solar Foods has received a positive scientific opinion from the European Food Safety Authority (EFSA), stating that its novel ‘air protein’ ingredient Solein is safe under the proposed conditions of use. The company is celebrating what it describes as a groundbreaking milestone on its route to commercialisation in the European Union (EU), becoming the world’s first company to receive a positive EFSA opinion for a novel food ingredient produced through gas fermentation. It follows a scientific risk assessment for Solein from EFSA, with the regulator concluding Solein is safe for use as a protein ingredient in selected food categories. The company has already launched products containing Solein in other markets where it has received approval, including ice cream and dessert products in Singapore, in collaboration with Ajinomoto, and a protein powder in the US, in collaboration with the Planta nutrition brand. Solein is developed through the fermentation of a microbe found in Finnish nature, using carbon dioxide and electricity. The resulting novel ingredient has been marketed by the brand as ‘protein from thin air,’ described as being uniquely versatile across numerous food applications and offering a nutritionally rich profile that can bring a source of iron, fibre and B vitamins alongside protein. Solar Foods has also highlighted the ingredient’s ability to provide predictable supply and consistent quality, as its fermentation production method allows it to be developed independently of agricultural land, weather and climate conditions. This comes at a time when traditional protein supply chains, such as for whey and other dairy proteins, have been subject to supply shortages and price volatility. The positive scientific opinion moves the company’s novel food application to the final stage of the EU approval process. The European Commission will draft an implementing act and present it to the Committee, consisting of EU member state representatives, for voting. Solar Foods said it expects the remaining EU authorisation process to take around 7-9 months, based on recent novel food approval timelines. The company highlighted the significant commercial opportunity presented by Europe alongside the US, with the total addressable market for Solein in the EU approximately €7 billion and in the US, €11 billion by 2030. “Europe is one of the world’s largest and most attractive protein markets, and a strategically important market for Solein,” said Rami Jokela, CEO of Solar Foods. “We are already in discussions with major international food companies, and the positive EFSA opinion enables us to advance these discussions towards commercial agreements”. Through enabling Solar Foods to advance European offtake negotiations, the positive opinion will also enable the company to advance financing and preparations for the final investment decision for its Factory 02 manufacturing site. “After years of proving the technology, product and production process, our focus is increasingly on commercial execution and scaling the business,” Jokela added.

Leon Grocery is expanding its frozen food offering with the launch of Sunny Shakshuka, a new range of ready-to-cook shakshuka bases designed to bring the popular brunch dish into home kitchens. Launching in Sainsbury’s on 5 November 2026, the range comprises two varieties: Sunny Red Shakshuka and Sunny Green Shakshuka. Each 600g pack serves approximately three people and requires consumers to simply cook the base from frozen before adding eggs. Sunny Red Shakshuka features tomatoes, red peppers and onions, seasoned with cumin, paprika, garlic and black pepper. The vegan and gluten-free recipe is also high in fibre, offering a vegetable-based option for breakfast, brunch or dinner. Meanwhile, Sunny Green Shakshuka combines courgette, spinach, kale and red onion with basil pesto and feta. The vegetarian and gluten-free variety features vegetables as the majority of its ingredients, with feta adding a creamy element. Both products are designed to simplify meal preparation, with the vegetables, herbs and spices already combined in a frozen base. Consumers can also customise the dishes by adding their preferred protein. Miriam Rose, head of grocery at Leon, said: “Shakshuka is exactly the sort of food we love at Leon. It’s colourful, full of vegetables, incredibly comforting and made for sharing around the table. “With Sunny Shakshuka, we wanted to do the hard work for you. All the vegetables, herbs and spices are already there and ready to cook from frozen, so you can just add eggs or your favourite protein and have something that feels really special without spending hours in the kitchen.” The launch reflects Leon Grocery's focus on convenient, plant-led meals that combine flavour and vegetable-rich ingredients with simplified preparation. Leon Grocery Sunny Red Shakshuka and Sunny Green Shakshuka will be available in Sainsbury’s from 5 November 2026, priced at £3.60 per 600g pack.

Finnish food company Raisio has appointed Leena Niemistö as chair of its board of directors after Arto Tiitinen resigned from the position with immediate effect for personal reasons. Leena Niemistö Niemistö, who has been a member of Raisio’s board since 2017, was elected by the board on 6 November 2026. She will serve as chair until the company’s next Annual General Meeting, scheduled for 20 April 2027 in Turku, Finland. Antti Elevuori will continue as vice chairman of the board. Niemistö thanked Tiitinen for his contribution to the company, saying: “I would like to warmly thank Arto Tiitinen for his long work on Raisio's board of directors for the company's success”. The board also made changes to its People Committee, appointing Niemistö as chair and Patrik Lundell as a new member. The committee now comprises Niemistö, Reija Airas and Lundell. The composition of the Audit Committee remains unchanged, with Elevuori continuing as chair alongside Satu Ahomäki and Pekka Tennilä. In addition, Raisio, the owner of the Benecol brand, has dissolved its separate M&A Committee, transferring its responsibilities to the full board of directors. Top image: © Raisio

Ingredient supplier Kensing has developed a prototype of light cream cheese enriched with its sunflower-derived plant sterol formulation, Sunvasterol EST, targeting growing demand for functional foods that support heart health. Sunvasterol EST is a fat-soluble phytosterol ingredient derived exclusively from sunflower seeds. Kensing said its formulation is designed to integrate into fat-containing foods, including dairy spreads, yogurts, margarines and sauces, without compromising texture or flavour. Plant sterols are naturally occurring compounds found in seeds, grains, nuts and legumes. Due to their structural similarity to cholesterol, they can help reduce the absorption of cholesterol in the digestive tract, lowering levels of LDL cholesterol in the blood. The European Food Safety Authority has approved health claims for plant sterols at daily intakes of 1.5g-3g. Kensing's formulation consists primarily of beta-sitosterol, stigmasterol and campesterol, esterified with fatty acids from sunflower oil to improve their solubility in fat-based applications. According to the company, application assessments found that the ingredient distributed evenly throughout the cream cheese, maintaining a creamy, spreadable texture without detectable off-flavours or a grainy mouthfeel. Sunvasterol EST accounts for 6.7% of the prototype formulation, with a 25g serving providing approximately 1g of plant sterols. Kensing said two servings daily would deliver 1.5g-2.4g, an intake associated with a 7%-10% reduction in LDL cholesterol over two to three weeks. Alessio Tagliaferri, vice president of global business development and marketing at Kensing, said: “We're opening new possibilities for making phytosterols part of consumers’ daily wellness routines by incorporating them into everyday dietary staples, from spreads to yogurts". “Consuming plant sterols with meals is generally recommended to maximise their LDL cholesterol-lowering benefits, as they work in the digestive tract by reducing cholesterol absorption. Integrating them into foods commonly enjoyed at mealtimes therefore makes both practical and nutritional sense.” Last year, Kensing received EFSA novel food exclusivity for Sunvasterol, allowing an expanded phytosterol specification that includes a higher proportion of naturally occurring minor sterols, between 3% and 7%. The ingredient is produced at Kensing's facilities in Valencia and Talavera de la Reina, Spain, using sunflower oil distillates sourced locally. The company describes it as an upcycled byproduct of sunflower oil production.

Kalsec and 2nd Nature have announced a collaboration to explore opportunities in naturally sourced ingredient discovery and sourcing for the food and beverage industry. The companies will initially assess how their respective capabilities could support the identification and development of natural ingredients with functional and commercial potential. The exploration will bring together 2nd Nature’s AgWastePortal platform with Kalsec’s market knowledge and technical expertise in natural ingredients. AgWastePortal uses artificial intelligence (AI) to map agricultural materials, including food processing side streams, and identify ingredients with predicted functional properties. The platform can help investigate potential ingredient sources based on performance, production costs and supply requirements. The collaboration will consider how the technology could help identify new ingredient opportunities while addressing key industry challenges, including ingredient performance, availability, scalability and cost. Kalsec, which has supplied natural colours, flavours and food protection ingredients to manufacturers worldwide since 1958, said the collaboration reflects its continued interest in exploring new technologies and partnerships to support natural ingredient innovation. Dr Roger Nahas, executive vice-president of global R&D and chief innovation officer at Kalsec, said: “We are continually looking at new ways to expand our understanding of naturally sourced ingredients and the opportunities they may create for our customers. “2nd Nature brings an interesting discovery platform and perspective. We look forward to exploring where our capabilities may align and what we can learn together.” Effendi Leonard, CEO and co-founder of 2nd Nature, added that Kalsec’s market and technical expertise could complement the company's ingredient discovery capabilities. The collaboration will provide an opportunity for both businesses to evaluate potential applications and determine whether there are areas for further development.

Sweet memories of childhood, playful shapes, comforting flavours and delightful colours: confectionery products are some of the treats that evoke the most emotions among consumers, and one of the key applications for the use of natural colours. Achieving a memorable sensory profile through the use of naturally sourced pigments presents significant technological challenges, but also unparalleled opportunities for value enhancement. In this white paper, Sense Colour – Colouring Confections, Givaudan shares the technical specifics of natural colours use in sweets and candies, as well as some recommendations to achieve the best colouring effect for a sweet and memorable consumer experience. Read the white paper: Sense Colour – Colouring Confections.

Nestlé has sold UK recipe-kit business SimplyCook to ingredient and flavour supplier Jardox, continuing a wider programme of portfolio restructuring aimed at simplifying its operations and focusing on growth priorities. Announcing the transaction on 3 November, Nestlé said the disposal supported its strategy to "simplify our business to drive growth". Financial details of the deal have not been disclosed. Founded in London by Oli Ashness in 2014, SimplyCook specialises in pre-portioned flavour blends and accompanying recipes designed to help consumers prepare meals at home. The business was acquired by Nestlé in February 2021 for an undisclosed sum, adding to the group's direct-to-consumer portfolio. The acquisition brings SimplyCook under the ownership of Jardox, an established supplier of ingredients, seasonings and flavour solutions to the food industry. The SimplyCook disposal comes amid a series of significant divestments and strategic reviews across Nestlé's global operations. In September, the group agreed to sell its mainstream vitamins, minerals and supplements brands, including Nature's Bounty and Nuun, to US private-equity firm Yellow Wood Partners for CHF800m. Nestlé is also reviewing New Zealand-based supplement company The Better Health Company and its Go Healthy brand, signalling further potential changes to its health and nutrition portfolio. In July, the group agreed to sell a 50% stake in its waters and premium beverages operations to private-equity firm Platinum Equity. The transaction created a joint venture, subsequently operating under the name Perranel. Earlier in the year, Nestlé sold its majority stake in German spices and seasonings brand Ankerkraut back to its original founders, Anne and Stefan Lemcke.

Kellogg’s has reformulated its Rice Krispies and Coco Pops recipes, with the puffed breakfast cereals no longer made with whole rice grains in European markets. The popular cereals are now made with rice flour and corn flour instead of whole rice grains, with the company’s decision to reformulate reportedly down to changing weather conditions in crop-growing regions that supply the brands’ ingredients. According to BBC News, Kellogg’s told reporters that extreme weather in Spain, during 2022 and 2023 in particular, had reduced availability of the types of rice it uses in its cereal formulations. The changes will only apply to the products in European markets, including the UK, with no changes to be made to Rice Krispies products in the US and Canada. FoodBev has reached out to Kellogg’s for further information on whether the reformulation is being treated as a long-term solution, or a short-term adaptation to supply chain challenges that may be reversed. Despite the company telling BBC News that care had been taken to retain the brand’s signature ‘snap, crackle and pop’ sound, it reportedly said the sound “may be quieter and not as instant as before”. This statement comes following criticism from consumers, some of whom have claimed the taste and texture of the cereal has completely changed following the reformulation. The products are also no longer suitable for consumers following a gluten-free diet, such as those with coeliac disease, due to the presence of wheat. Wider reformulation trends Food and beverage brands have faced challenging reformulation needs across snacking and other food categories in recent years, with extreme weather, geopolitical instability and demand for healthier foods among the many factors disrupting supply chains. Chocolate is one such category that has taken a substantial hit, with ongoing cocoa shortages and the associated price surges driving major confectionery and bakery brands to explore partial cocoa replacement in recipes. Meanwhile, ingredients companies have increasingly been innovating to provide cocoa alternative ingredients to market in recent years as a direct response to supply issues. Cargill and Voyage Foods launched their cocoa-free NextCoa alternative ingredient in North America earlier this year, while this month, German start-up Planet A Foods unveiled Cocoa Booster, a single-ingredient functional cocoa powder replacement – its second innovation in the space. The whey protein supply chain has also seen disruptions due to unprecedented consumer demand for protein-enriched foods and beverages, driven partially by the changing eating behaviours of GLP-1 medication users for weight management. This has forced manufacturers to assess alternative proteins, including plant-based proteins, other dairy options, or hybrid blends of both. Recent research from the UK’s Food and Drink Federation highlights the significant challenges of reformulation for brands, with individual reformulation initiatives costing millions of pounds. Ingredient distributor ACI Group noted the growing reformulation struggles as many brands seek to make formulations healthier, with the company warning that ‘seemingly minor changes’ can ripple through the entire formulation process and result in noticeable taste and texture changes. “There are lots of variables at play in a recipe, more than we might first think,” said Karsten Smet, ACI Group’s CEO. “That also means that a recipe might work perfectly during development, but then behave very differently at scale, or lose stability and shelf life…successful reformulation needs an integrated understanding of how ingredients interact, not a series of one-for-one substitutions.”

A new paper-based ice bucket designed to challenge conventional plastic alternatives has been launched through a collaborative packaging innovation project involving EcoSource, Reel and Transcend Packaging. Named REELchilla, the next-generation ice bucket combines premium presentation with practical functionality, offering a leak-resistant, flat-packed solution manufactured in the UK. Designed for use across the food and beverage, hospitality and events sectors, REELchilla provides an alternative to traditional rigid plastic ice buckets, with a focus on convenience, branding opportunities and material innovation. The product can be assembled in seconds from its flat-packed format and is designed to remain leak-resistant for hours. Its capacity accommodates either a 750ml bottle or four 330ml cans alongside ice, making it suitable for a range of drinks service applications. Integrated handles provide convenient carrying and serving, while its printable outer surface offers brands an opportunity to create distinctive, high-quality packaging and presentation. Potential applications include drinks promotions, hotel and hospitality settings, festivals and live events. A key feature of REELchilla is its material specification. Designed to be PE-free, PLA-free, PFAS-free and fossil-free, the product uses paperboard as an alternative to conventional plastic-based constructions. Its flat-packed design also addresses practical supply chain considerations. By shipping in a compact format, REELchilla has the potential to reduce storage requirements and improve distribution efficiency when compared with bulky, rigid ice buckets. The collaboration between EcoSource, Reel and Transcend Packaging brings together expertise in packaging development and manufacturing to create a product that aims to balance functionality, presentation and material innovation. As drinks brands and hospitality businesses continue to explore alternatives to conventional single-use and plastic-based packaging formats, REELchilla demonstrates how rethinking an established product category can create new opportunities for both brand engagement and operational efficiency. Combining UK manufacturing, rapid assembly and customisable branding with a paperboard-based construction, REELchilla offers a fresh approach to drinks chilling and presentation across the food and beverage industry.