Lala has launched Lala Plus, a new high-protein drinkable yogurt smoothie aimed at families seeking convenient nutrition and functional dairy products. The new range combines 11g of protein with fibre, calcium and probiotics in a lactose-free format, as the company looks to strengthen its position in the growing functional dairy and drinkable yogurt categories. Available in Strawberry, Strawberry Banana, Mango and Piña Colada flavours, each 7oz bottle contains 150 calories, 4g of fibre, 0.5g of fat and real fruit ingredients. The product is designed for both children and adults and targets consumers seeking balanced nutrition without compromising on flavour. Flavia Panza, chief marketing officer at Lala US, said: "Today’s parents want more than just taste – they are looking for everyday foods that offer more nutrition, like protein and fibre, without sacrificing the flavour their family loves. With Lala Plus, we created a drinkable yogurt smoothie that fits seamlessly into daily routines, making wellness easy, delicious and attainable for today’s families.” Lala said the new product sits within a broader segmented yogurt smoothie strategy, complementing its traditional Lala Yogurt Smoothies line for everyday consumption and its LALA Gold range targeted at performance-focused consumers. The company also highlighted the inclusion of active probiotics and calcium as part of growing consumer interest in digestive wellness and functional dairy nutrition. Lala Plus is now available in single 7oz bottles at Hispanic and major retailers nationwide for a suggested retail price of $1.79, while 12-pack formats are being sold at select Sam’s Club locations for $12.34. Based in Dallas, Lala US, Inc. is a subsidiary of Grupo Lala and markets a range of dairy products across the United States, including yogurt smoothies, milk, crema Mexicana and cultured dairy beverages.

Elopak has appointed chief financial officer Bent K. Axelsen as interim CEO following the resignation of Thomas Körmendi, with the leadership change taking effect on May 8, 2026. The company confirmed that the director of finance & tax Ola Buarøy will step into the role of interim CFO as the board begins the final stages of recruiting a permanent chief executive, a process expected to conclude by the second quarter of 2026. Chair of the board, Dag Mejdell, said: “Bent K Axelsen joined Elopak as CFO in 2019 and brings deep knowledge of the business and a strong financial record as CFO in Elopak. The Board is confident that he will provide direction and stability during the transition towards a permanent CEO for Elopak.” The company stressed that its strategic direction and priorities remain unchanged despite the leadership transition. The board also paid tribute to outgoing CEO Thomas Körmendi for his contribution to the business, highlighting his role in strengthening Elopak’s global market position, accelerating sustainability initiatives and leading the company through its development as a publicly listed business following its 2021 listing on the Oslo Stock Exchange. Founded in Norway in 1957, Elopak is one of the food and beverage industry’s leading suppliers of carton packaging and filling equipment. Its Pure-Pak cartons are widely used across dairy, juice and liquid food categories as brands continue to seek alternatives to plastic packaging. The company operates in more than 70 countries, employs over 3,000 people globally and has positioned sustainability at the centre of its long-term strategy, including science-based emissions reduction targets aligned with a 1.5°C pathway and a net-zero ambition by 2050.

Lactaid has introduced a limited-edition Cherry Fudge Chip ice cream as it looks to tap into seasonal demand for indulgent summer flavours. The new variant combines a cherry-flavoured base with a dark cherry swirl and fudge chunks, and is made with real milk and cream but without lactose. The brand positions the product as offering a traditional dairy ice cream experience for consumers who are lactose intolerant or prefer lactose-free options. The launch expands Lactaid’s existing ice cream range, which focuses on lactose-free dairy products positioned as delivering the same taste and texture as conventional ice cream. The product is being rolled out nationwide this month and will be stocked in the freezer aisles of major grocery retailers. It is priced at $5.49.

FrieslandCampina will invest more than €90 million to expand its whey protein operations and upgrade production facilities in the Netherlands. The programme, led by its ingredients division, includes upgrades at sites in Bedum, Veghel and Workum. The investment aims to increase capacity for converting whey, a by-product of cheese production, into higher-value protein ingredients. The company will expand production of products such as WPC80, instantised whey proteins and its Nutri Whey ProHeat ingredient, which are used in applications including protein drinks, snack bars and yogurt. Demand for whey proteins is rising across sports nutrition, lifestyle products and medical nutrition, prompting manufacturers to scale up output and improve processing capabilities. FrieslandCampina said the upgrades will increase capacity and improve flexibility across its whey processing network. Anne Peter Lindeboom, president of FrieslandCampina Ingredients, said: “Global demand for advanced protein solutions continues to accelerate. This programme is the next step in our broader investment strategy to lead in high-value proteins, building on recent investments to strengthen whey capacity and valorisation in the Netherlands such as in Borculo, and in the United States through the acquisition of Wisconsin Whey Protein." "By investing across our ingredients network, we are strengthening our ability to serve customers worldwide and to create more value from our whey streams in a sustainable and future-oriented way.” The programme also includes energy- and water-efficiency improvements and the retirement of older production lines. FrieslandCampina expects the changes to cut Scope 1 greenhouse gas emissions by around 16 kilotonnes of CO2 equivalent. The investments will be phased over several years, with full operational capacity expected by 2028.

Functional soda brand Olipop has introduced two new berry-inspired flavours, marking the return of a fan-favourite alongside a seasonal release. The new line-up includes Raspberry Sherbet, a limited-edition flavour, and Blackberry Vanilla, which joins the brand’s permanent range following strong consumer demand. Raspberry Sherbet blends tangy raspberry juice with creamy vanilla notes, designed to evoke the taste of the classic frozen dessert. The flavour is part of Olipop's 6g fibre line and will be available for a limited time in 12oz single cans and variety packs. Blackberry Vanilla, originally launched as a limited-edition product in 2020, returns after becoming one of the brand’s most requested flavours. The drink combines blackberry with apple, mandarin and lemon juices, finished with vanilla for a layered, slightly creamy profile. Each can contains 5g of sugar and 9g of fibre. Both flavours are now available nationwide through major retailers including Target, Walmart and Whole Foods Market, as well as via the company’s direct-to-consumer platform.

From 'fibremaxxing' to personalised nutrition, health and wellbeing is one of the most influential 'megatrends' shaping today's food and beverage innovation. For the dairy industry, Valio's VP of innovation, Kevin Deegan, believes this opens up a wealth of opportunities to create value, drawing from the industry's longstanding expertise in functionality and sensory appeal. In this exclusive interview, he tells us more about what's set to define the next era of functional dairy innovation. How do you see health and wellness trends translating into concrete dairy product innovation over the next three years? Health and wellness needs to be treated holistically: not only physical health, but also mental wellbeing, energy, sleep and the everyday desire for balance. When we look at how consumers use food to manage wellbeing, the innovation opportunities become clearer, especially solutions that feel simple, credible and enjoyable. One of the most tangible shifts over the next three years will be the knock-on effects of wider adoption of GLP-1 and other weight management medicines. If usage grows as predicted, we should expect changes in appetite, portion size and potentially even sensory preferences. This will create demand for foods that are nutrient-dense in smaller servings: high-quality protein, key micronutrients and satiety-supporting formulations. It also challenges us to rethink sweetness and flavour intensity, as reduced appetite or desire for sweetness has been reported by some users of such medicines. In practice, this may mean that dairy innovation will move toward smaller, more nutrient-packed formats, optimised for tolerance, palatability and consistent everyday use. The second clear area is the continued strength of protein-driven dairy, especially protein-rich snacks, drinks and desserts that consumers perceive as both healthy and satisfying. Protein demand shows no sign of slowing; if anything, it has broadened beyond sports nutrition into mainstream choices. A key driver in the current growth in protein is that it gives permission to enjoy indulgent formats such as desserts, puddings and mousse-style snacks without the feeling of compromising on health. The winners will be products that deliver high protein, great taste and excellent texture, with clean communication around benefits and everyday relevance. There is a huge shift towards nutrient density, highlighted in trends such as 'fibremaxxing' and the protein boom. How can dairy companies lead in this space? We’ve been waiting for fibre to have its breakthrough moment. Most consumers understand it is 'good for you,' but historically it has been harder to make exciting, particularly for younger consumers. What’s changing now is the broader push for nutrient density and digestive wellbeing, which is making fibre more relevant, more discussed and easier to justify in everyday choices. From a dairy perspective, the opportunity is real, but execution matters. Fibre integration can impact viscosity, sweetness perception and mouthfeel, so success depends on choosing the right fibre types and designing the full sensory profile around them. The good news is that dairy systems are extremely versatile: we can work with formulation, fermentation, processing and flavour architecture to deliver fibre without a 'health compromise' experience. As an industry, we’ve repeatedly adapted to changing expectations; taste, tolerance, convenience, health claims – and we’re well placed to do it again. The most successful fibre-forward dairy will be the products where fibre feels like a natural upgrade to something consumers already love, not an obvious functional add-on. One of the hottest talking points in the health and wellbeing space is personalised nutrition. With unprecedented access to consumer data and advanced analytics, how realistic is hyper-personalisation – and what role could dairy play in shaping that future? Personalisation is already here. Most people carry at least one device that tracks aspects of daily physiology, such as sleep, activity, stress proxies and heart rate variability, and some consumers actively combine these data with diet tracking. As wearables and diagnostics advance, it’s realistic that consumers will increasingly receive dynamic guidance on nutrition needs and behavioural goals. That is what hyper-personalisation will look like: practical, data-enabled recommendations that evolve with your body and lifestyle. Dairy has a strong role to play because it is inherently versatile. A single raw material, milk, can be transformed into a wide range of products with different nutritional profiles, textures and usage occasions. Companies such as Valio, with deep dairy science capabilities, have a proven ability to turn emerging needs into scalable consumer solutions. I see hyper-personalisation as more opportunity than threat. It will reward categories that can deliver credible nutrition, high sensory satisfaction and many format options. We have seen that dairy can do all three. Valio has more than a century of experience in dairy innovation. Over time, what major shifts in consumer trends has the company observed within the dairy sector? Innovation has been the engine of Valio’s growth for over 120 years. Our science-based tradition was shaped by Nobel laureate AI Virtanen, who believed research and innovation could give a small country, such as Finland, global impact. That principle has remained central to how we develop solutions. One of the most important shifts we’ve seen is how consumer needs become trends only once enabling technology catches up. Lactose intolerance isn’t a trend in the strict sense, the need has always existed, but innovation turned it into a mainstream category. In 2001, Valio was the first in the world to develop and launch totally lactose-free milk that still tastes like regular milk and that capability has shaped global lactose-free development since. When we talk about trends more broadly, they often come from two sources: Science-led opportunities: Advances in nutrition, physiology and microbiome understanding (for example, gut health and specific nutrient needs) Perception-led waves: Shifting beliefs and fashion cycles (such as decades of changing attitudes to fat, sugar and dieting frameworks) We’ve lived through both. Perhaps the most consistent long-running demand signal has been protein, evolving from sports nutrition into a mainstream wellness and snacking driver. What’s been most impressive, both at Valio and in the dairy sector overall, is the continuous willingness to improve: becoming more efficient, raising quality and creating more value from every drop of an exceptional raw material. From your persepctive, what weak signals are likely to define the sector moving forward? I’ll mention two 'weak signals' that are likely to become defining forces. First, protein is no longer a passing wave, it has become a structural consumer expectation. Protein has expanded from fitness into everyday health, weight management, satiety and snack replacement. For that reason, I don’t consider 'what comes after protein' as the right question anymore. The real question is how we keep protein propositions relevant through superior taste, texture, portion design and nutrient density. Second, digestive health and the gut–brain axis is still under-realised versus its long-term potential. We already see growing interest in fermented dairy formats such as kefir, but we are still very early in translating the complexity of the microbiome into consumer-relevant and evidence-led solutions. As understanding improves and as consumers connect digestion with broader wellbeing, dairy will benefit due to fermentation heritage, culture know-how and format versatility. Third, a quieter but highly consequential signal is the shift toward life-stage and needs-based formulation. We already see this strongly in early-life nutrition (maternal, infant, toddler, and young child), where innovation is moving from basic fortification to more sophisticated approaches that target nutrient structure, digestibility and functional outcomes. This 'tailored nutrition' logic will extend across the lifespan: products designed for pregnancy and postpartum, childhood development, active adults, and healthy ageing, alongside options for specific needs such as lactose intolerance, digestive comfort, allergy-prone consumers or reflux and sensitivity. The companies that win will be those that can combine credible science, excellent sensory delivery and clear need-state communication, turning specialised solutions into everyday routines. How important is scientific innovation and clinical validation in dairy, and how do you balance this with the need to keep pace with new product launches? With the massive volume of information now available, added to the fact that consumers are exposed to contradictory claims and even inconsistent dietary guidance, making decisions has not become easier. If anything, trust has become harder to earn. In that environment, scientific innovation and clinical validation are a defining competitive advantage for dairy, because they provide credible, evidence-based proof of function and benefit. The balance comes from running innovation on two speeds: one stream focuses on the longer cycle, science-led platforms. This means clinically supported benefits, proprietary processes, cultures, enzymes and technologies that create real differentiation and can be leveraged across multiple products. The second stream focuses on the faster cycle launches: consumer-led formats, flavours and occasions that keep the portfolio relevant and responsive. We can think of these in terms of 'push or pull' innovation, based on where the need lies and how ideas are born and developed. When these are connected well, clinical validation accelerates innovation. You build a strong scientific 'engine' once, and then you can rapidly translate it into multiple compelling products with consistent messaging and higher consumer trust. From climate pressures to metabolic health crises, what are the defining challenges today that require food and beverage manufacturers to step up, and how can dairy innovation contribute to solutions? Two defining challenges stand out: planetary pressures and metabolic health. Food manufacturers are expected to contribute to both, by reducing environmental impact while also improving the nutritional quality of diets at scale. For dairy, one of the most important areas where the sector must step up is the quality and credibility of the public conversation. Dairy’s role in healthy nutrition is often discussed in overly simplified terms, and that can drown out nuance and evidence. Companies like ours, a cooperative owned by thousands of Finnish dairy farmers, have both a responsibility and a mandate to lead a rational, fact-based discussion: what dairy contributes nutritionally, how it fits into balanced diets and how we continuously improve the footprint of production. Innovation plays a practical role here. It can improve nutrient density per serving, support satiety and protein quality, enable lactose-free and digestion-friendly options and reduce food waste through better processing and utilisation of the whole milk stream. At the same time, innovation must focus on measurable sustainability improvements, because the only credible future for the category is one where nutrition and environmental progress move together. Looking ahead, what do you think will define the next era of dairy innovation? How do you think manufacturers should be preparing to meet the next trend? The next era of dairy innovation will be defined by three things: precision, proof and purpose. First, precision: we will get better at designing products for specific occasions and needs like satiety, protein quality, digestive comfort and nutrient density, without compromising taste and enjoyment. Second, proof: as consumers become more sceptical and more data-driven, the winners will be those who can substantiate benefits responsibly, with strong science behind claims. Third, purpose: dairy’s future depends on continued progress in sustainability, transparency and value creation from the full raw material. To prepare, manufacturers need to strengthen their ability to understand consumers at a deeper level, not only what people say they want, but the underlying jobs-to-be-done and tensions shaping everyday choices. If we interpret those needs well, dairy can usually provide a solution. Our history shows that when a real consumer need meets enabling technology, dairy innovation can move very fast and set the standard for the wider food industry.

British crisp producer Fairfields Farm Crisps is introducing a limited-edition Cajun Barbecue flavour, landing in June 2026. The crisps offer a ‘rich, smoky taste profile and bold twist’ on the brand’s classic crisp portfolio, while introducing Fairfields’ first-ever ridge-cut crisp, designed for ‘maximum crunch and flavour.’ Inspired by classic barbecue cooking, the recipe blends smoky, savoury depth with a subtle sweetness and warming Cajun spice kick. Notes of paprika, garlic, onion and black pepper are balanced with gentle Cajun heat and a tangy tomato barbecue twist with a peppery finish. Like all crisps in Fairfields’ range, they are vegan-friendly and gluten-free. The company also champions a sustainable approach, growing its own potatoes and then seasoning, cooking and packing all its crisps on-site. This farm-to-bag process enables the team to oversee production at every stage, aiming to ensure consistent high quality. The new flavour was selected with help from the brand’s Secret Crisp Committee, a panel of ‘crisp enthusiasts’ recruited from across the UK earlier this year. Successful applicants taste-tested a shortlist of unreleased flavours, sharing feedback on each and casting their vote, with the Cajun Barbecue flavour emerging as a ‘clear favourite.’ Robert and Laura Strathern, co-founders of Fairfields Farm, commented: “Our new Cajun Barbecue flavour is all about bold, layered taste, combining smoky barbecue richness with a warming Cajun spice blend. Launching it as our first ever ridge-cut crisp makes it even more exciting, as the deeper cut really holds the flavour and delivers an even bigger crunch.” The seasonal flavour will launch in 150g sharing packs, described as ideal for summer sharing occasions such as barbecues and picnics. It will be available through wholesalers, select retailers and online for a limited time.

As food-tech enters a more disciplined phase, investors are shifting away from hype-led disruption and towards businesses with clear commercial traction, stronger unit economics and scalable solutions. In this exclusive interview, Martin Davalos, partner and head of food-tech at McWin, shares his view on the 2026 investment landscape, where capital is flowing and the technologies he believes could shape the next phase of growth across the food system. How would you describe the current food tech investment landscape in 2026? The market has gone through a necessary correction. Capital is selective, but that is a feature, not a bug. We are backing fewer companies, with greater emphasis on commercial traction, capital efficiency and credible paths to scale. What I find encouraging is that the clean-up has happened faster than many expected. The ecosystem today is more disciplined and more interesting for growth-stage investors like McWin. Valuations are rational, terms are structured and the companies still standing have earned their place. The froth is gone. What remains is real. What are you looking for most when deciding whether to back a food tech start-up today? Three things, non-negotiable. First, a genuine pain point inside the food system, not a trend, not a narrative. Second, commercial evidence: real customers, repeat demand, gross margins that hold at scale and a founder who understands their unit economics as well as their technology. Third, defensibility, whether that comes from IP, data ownership, deep workflow integration, or embedded customer relationships that are not easily replicated. The companies we back at McWin typically sit at the intersection of all three. If one is missing, we pass. Are there any areas of food-tech that are getting a lot of attention from investors at the moment? Attention has moved upstream, away from consumer-facing disruption and toward enabling infrastructure, which is where many FoodBev readers are already operating. The strongest interest is in functional ingredients, food-as-medicine platforms, AI-driven ingredient discovery and precision fermentation with clear commercial applications. We are also seeing capital flowing into foodservice digitalisation: software and transaction infrastructure that modernises how food is ordered, distributed and paid for. And there is growing focus on supply-chain resilience: technologies that reduce labour dependence, lower input volatility, or give food manufacturers credible alternatives to structurally pressured commodities like coffee, cocoa and eggs. With agri-food, are there particular challenges that make agri-focused start-ups harder to fund? AgTech is structurally harder to fund, and for good reasons. Adoption cycles are longer, field validation takes time and the end customer, whether a farmer or a food manufacturer, operates to an unforgiving ROI threshold. They will adopt when a solution demonstrably saves money, improves yield or reduces regulatory burden. Not before. Add hardware or operational components and the capital intensity climbs quickly. That said, when the value proposition is well-grounded, AgTech can build durable businesses. We are constructive on precision application and input efficiency, solutions tied directly to farmer economics and regulatory pressure rather than discretionary demand. Ecorobotix is a useful example: precision spraying that materially reduces chemical use without asking the farmer to take a commercial leap of faith. How important is it for start-ups to show a clear path to profitability early on? It is the single most important shift in how we evaluate companies today. Growth at any cost is no longer a credible investment case. Founders do not need to be profitable on day one, but they need to show that profitability is structurally achievable: what the gross margins look like at scale, what the payback period on customer acquisition is, how capital-intensive the growth actually is. The companies winning deals today are the ones that can separate ambition from wishful thinking. That is one of the reasons we focus on growth-stage businesses. The technology risk is lower, the unit economics are visible, and the conversation about profitability is grounded in real data rather than assumptions. Alternative proteins were a big focus a few years ago. How do you see that space now? It went through a necessary reset, and the sector is better for it. Too much capital chased broad disruption narratives before cost parity, manufacturing scalability and genuine consumer demand were established. Today the space is more realistic and, in my view, more investable. The stronger opportunities are no longer in generic meat replacement, but in targeted applications where the technology addresses a real formulation or supply-chain challenge: functional fermented proteins, precision-fermented ingredients with specific industrial use cases and cultivated meat companies focused on process economics rather than category positioning. The category is not over. It is maturing from storytelling to engineering, and for manufacturers already working in this space, that shift should feel familiar. Are there any emerging ideas or technologies you think deserve more attention? Three areas worth highlighting. First, the convergence of AI and biology, particularly in ingredient discovery, bioactive identification and biomanufacturing optimisation, where the computational leverage is beginning to have real industry impact. Second, GLP-1-linked nutrition: as these therapies reach a broader market, there is a growing need for companion products built around protein quality, satiety, gut health and metabolic wellness, a category that barely existed two years ago, and one that food manufacturers are well-placed to address. Third, commodity inflation hedging through ingredient or platform innovation, solutions that give food companies structural alternatives to coffee, cocoa, sugar and eggs, which face extended supply pressures. These are not hype themes. They are structural problems the food industry needs to solve. Anything else you think our readers should know more about? One thing I would push back on is the instinct to frame food-tech primarily as a consumer story. The most consequential innovation right now is deeper in the stack, in ingredients, agricultural efficiency, supply-chain infrastructure and food system software. The companies building durable value are the ones making the food system more resilient, healthier and more economically efficient. For the manufacturers, suppliers, and operators who make up FoodBev’s readership, that is not an abstract investment thesis, it is the competitive terrain they are already navigating.

US President Donald Trump has announced that he will remove tariffs on all whisky imports from the UK, giving a welcome boost to distillers in Scotland and Northern Ireland. President Trump made the announcement yesterday (30 April 2026) following King Charles III and Queen Camilla’s four-day state visit. In a post shared on his Truth Social platform, Trump said that he would remove all tariffs and restrictions on whisky “in honour of” the King and Queen’s visit, and improve Scotland’s ability to work with the Commonwealth of Kentucky on whiskey and bourbon. Though his post focused on the Scotch whisky industry, US Trade Representative Ambassador Jamieson Greer later confirmed that this preferential duty access applies to all whisky produced in the UK. Whisky distilled in the Republic of Ireland will remain subject to the standard 15% import tariff on goods from the EU. Mark Kent, chief executive of the Scotch Whisky Association, described the move as a “significant boost” for the industry in its most valuable export market. He commented: “Distillers can breathe a little easier during a period of significant pressure on the sector. We are hugely grateful for the sustained efforts on both sides of the Atlantic.” Kent noted that industry stakeholders, and UK and Scottish governments, have “worked tirelessly” to return zero-for-zero tariff trade for whisky and bourbon in recent months, adding that the relationship between the Scotch whisky and American whiskey industries will be “reinvigorated” by the announcement. “While challenges in our sector remain, we can now redouble our efforts to boost the benefits our two great industries bring to communities across Scotland and the US,” Kent concluded.

SternVitamin is set to launch a new longevity premix, SternVita Longevity, at Vitafoods Europe 2026 in Barcelona. The premix is designed for adults aged 25+ and targets three areas: cellular function, physical function and cognitive function. It has a grapefruit-yuzu flavour developed by OlbrichtArom. For cellular function, the formulation includes B vitamins, vitamin C, pantothenic acid, selenium and coenzyme Q10 to support energy metabolism and reduce oxidative stress. For physical function, it contains vitamins D3 and K2, calcium and magnesium for bone and muscle support, along with vitamin C for immune function and taurine for cardiovascular support. For cognitive function, it includes vitamins B6, B12 and folic acid for nervous system support, magnesium to reduce fatigue, green tea extract for antioxidant support, and coenzyme Q10 and taurine for brain energy metabolism. The premix follows a single daily serving format under its 'Active Years – Daily Formula' concept. The launch marks SternVitamin’s 20th anniversary. The company has also introduced a new website, logo and brand design.

The use of GLP-1 receptor agonist drugs, such as semaglutide (commonly known by brand names Ozempic and Wegovy) has surged across global markets in recent years. The US is primarily driving acceleration, with around 12% of adult consumers estimated to be using the medications for weight loss in the country, while roughly 1.6 million adults in the UK (nearly 3% of the population) used them for weight loss as of early 2026. The effects of this rise in usage on the global F&B industry are already noticeable, with analysts observing trends in reduced calorie consumption and grocery spending. GLP-1 (glucagon-like peptide-1) drugs were originally approved for treatment of type 2 diabetes. They work by mimicking the body’s natural GLP-1 hormone, stimulating insulin release and regulating blood sugar. Due to their appetite reduction and craving suppression effects, these drugs have increasingly been used for weight management purposes in recent years. According to Lucas Ferreira, a senior analyst for Latin America Food, Beverages and Agribusiness at JP Morgan, GLP-1 treatments are projected to lead to an annual revenue reduction of $30-55 billion by 2030-2034 for the food and beverage industry. And with upcoming developments in 2026 including the expiration of patents in several markets, as well as the introduction of oral medications (rather than injectables), analysts expect growth to accelerate further this year. For this roundtable feature, we asked key players across the food and beverage industry the question: Are GLP-1 drugs a genuine long-term disruption or simply the latest health hype cycle? With uptake rising fast, what does this mean for the future of food and beverage and how should the industry respond? Karel Thurman, portfolio director at Beneo The rise of GLP-1 drugs is reshaping the nutrition landscape. They don’t change the fundamentals, but they do change the type of nutritional and lifestyle support needed in each stage of the weight loss journey. While GLP-1 therapies may be here to stay, many consumers continue to pursue weight management through natural approaches. In both cases, the need for high-quality diets remains essential, and functional ingredients have a crucial role to play. Key aspects like appropriate protein and fibre intake to support digestive health, hydration, nutrient-dense smaller portions, glycaemic impact and metabolic health have long underpinned successful weight management. Now more than ever, informed consumers want products that go beyond calorie reduction, creating new opportunities for manufacturers to rethink their formulations. At Beneo, we take a holistic approach, emphasising the role of plant-based proteins and prebiotic fibres, as well as low glycaemic carbohydrates that stimulate GLP-1 release naturally, promoting fat burning and supporting blood sugar management. Elizabeth Horvath, VP marketing, Kerry North America & Global Accounts Vivien Sheehan, VP regional business development, Kerry North America Elizabeth Horvath GLP-1s are not just a fad, they represent a disruptive technology accelerating a long-term shift toward nutritional efficiency. The combination of rising penetration, declining prices, new oral dosage formats and global expansion signals a sustained, long-term shift in how consumers will eat, shop and manage their health. Kerry’s proprietary research of over 2,600 US adults confirms that this movement is quickly shifting from niche to norm, and is already reshaping grocery and foodservice behaviours. As ‘food noise’ decreases and appetite shrinks, the bar for every bite gets higher. Consumers are pivoting toward nutrient-dense, high-protein and fibre-forward options in smaller, convenient formats that satisfy without feeling heavy. Vivien Sheehan The food and beverage industry response shouldn’t simply be ‘diet’ rebrands, but smarter innovation that addresses new sensory sensitivities – such as aversions to certain textures or increased sensitivity to sweet and salty notes. Tolerability remains a key barrier, with gastrointestinal-related side effects creating meaningful whitespace for companion products that support adherence – such as solutions for digestive comfort, microbiome support and micronutrient replenishment. Ultimately, the food and beverage industry winners will be those who provide high-quality, clinical-adjacent nutrition without sacrificing the pleasure and ritual of eating. This disruption is here to stay; what will evolve is how precisely we nourish people throughout their journey. And this doesn’t just apply to those on the medication – households and brands will adapt to new occasions and expectations. Those who win will treat GLP 1 as a catalyst for better-for-you, better-tasting innovation at scale for all. Renee Leber, food science and technical services manager, Institute of Food Technologists GLP-1 use, now increasingly discussed within Nutrient‑Stimulated Hormone Therapies (NuSH), continues to rise globally driving increased interest from both consumers and companies. Together with former GLP-1 users who maintain certain lifestyle traits, these dynamics require brands to closely monitor consumer needs and evolve alongside their consumers as they move through different stages of this journey. As a result, food and beverage formulation discussions are increasingly inclusive of products that account for reduced appetite and its impact on product design, portion size and nutrient delivery. Foods developed for GLP‑1 users commonly emphasise protein, fibres associated with fullness and digestive support, and plant‑based ingredients such as allulose and fenugreek that are being explored for their potential role in a healthy appetite and metabolism. These products also often include vitamins and minerals, such as B vitamins, magnesium and vitamin D, to help make smaller portions more nutritionally complete. There is growing interest in prebiotics, probiotics and postbiotics, reflecting increased attention to gut health and digestion. Discussion around future innovation includes nutrient‑dense small‑format foods and functional beverages that support hydration and micronutrient delivery, underscoring the importance of meeting consumers where they are while adapting to their changing needs over time. Annabel Twinberrow, analyst at Agriculture and Horticulture Development Board (AHDB) Only 4.1% of Great Britain’s households are currently taking GLP-1 medications according to Worldpanel by Numerator, but there is clear potential and expectation that this will increase. Looking at the more mature US market, Gallup Health reported in October 2025 that 12.4% of American adults are now using injectable GLP-1 medications for weight loss, with uptake increasing rapidly. With almost two-thirds of adults in England classified as overweight and more than a quarter as obese (in 2023/2024), the potential market is significant. However, only 14% of people surveyed by IGD in January 2026 said they would try injections for weight loss. We understand that GLP-1s are an expensive option and aren’t yet widely available or affordable. There is also emerging evidence of weight gain after stopping the medications, meaning that future barriers to growth could emerge. With the current evidence, we can expect that uptake in the UK will continue to increase as policy shifts, accessibility increases and new variants of the drug emerge, including oral options. This creates opportunities for the food and drink industry to adapt. Providing nutritionally complete, convenient and pre-packed dairy options with attention to portion size. Mike Hughes, head of research and insight at FMCG Gurus GLP-1 medication use is on the rise across the globe, with 17% of people last year saying they are using it to some extent – a figure that will undoubtedly have grown since. The use of such medication creates opportunities for the food and drink industry in terms of the need for products to cater for more nutrient-dense, fewer-calorie diets and to manage side effects amongst users and ex-users. It is worth noting that these products will appeal to those not necessarily using medication, such as those with reduced appetites or suffering from muscle erosion. These products could also have a positive impact if they help challenge perceptions around adequate portion control. There will also be an opportunity for products seen to encourage GLP-1 stimulation naturally. While these opportunities exist, brands must proceed in an ethical manner: remember that this is a medical nutrition product, rather than a mass market offering. Brands shouldn’t be seen to be encouraging people to use such medication unnecessarily as a quick fix solution. This is particularly true as younger people are most likely to be using the medication and least likely to be satisfied with the results, creating the risk of historical problems whereby the industry could be perceived as putting pressure on younger people to ‘look good.’ This could set back improved credibility and transparency in the overall wellness market over the last couple of decades considerably. Jacqueline Van Schaik, lead nutritionist at Fonterra GLP-1 medications are here to stay. While they’ve been used clinically for decades, their recent expansion into weight management marks a meaningful shift in how obesity is treated, with real implications for the food system. The question is not whether GLP-1s will have an impact on the food and beverage industry, but how portfolios should evolve in response to changing consumer needs. Early insights around how GLP-1 use shapes long-term food preference and behaviors are consistent. Users report reduced tolerance for very sweet or fatty foods and a greater preference for simpler, more natural options, alongside higher-protein choices. People often opt for smaller, more frequent portions with high nutrient density, where protein and fibre, alongside essential micronutrients, play a critical role. Supporting people during their GLP-1 journey is only the starting point. Focusing on how foods naturally influence satiety, hormone release and metabolic health is also important, not just for those using medication, but for people transitioning off treatment or pursuing weight management without drugs at all. We see this as an opportunity to lead with nutrition, functionality and trust, designing products that support healthier lifestyles across a much wider consumer base. Domini Town, head of product at Food Nutrition Partners As widespread use of GLP-1s continues, it’s difficult to understand how this will affect long-term behaviour. A recent study from the University of Oxford suggests that around half of GLP-1 users discontinue use within 12 months. In addition, stopping use could cause people to regain weight faster than compared to using behavioural weight loss programmes. This could lead to more people in future deciding to use GLP-1 drugs longer-term, especially as more studies emerge about their long-term safety, but the opposite could also happen. Right now, the fact remains that this drug is disrupting the market. We’ll likely see the ‘maturity curve’ hit its peak quite soon and in 2026, users are far more aware of the way they need to adapt their diets to ensure they’re not missing out on important nutrients – even if their portions are smaller. When something as simple as a yogurt is elevated with high protein and functional benefits, for example, its value increases significantly for this audience because it delivers purpose, not just calories. Shopping patterns are also evolving. For many people, grazing is replacing the traditional three-meals-a-day structure, and staples are being reformulated into more functional formats. Although overall volume may decrease, value can rise as consumers invest in products that support their health, with nutritional benefit taking priority over sheer quantity. For manufacturers, the opportunity lies in targeted, evidence-based innovation. This isn’t about offsetting lost sales – it’s about building a scalable model that supports consumers’ nutritional needs through both weight loss and maintenance. Clearer labelling, both in-store and online, will be critical to help shoppers identify suitable options and navigate the category with confidence. Education must underpin everything. With so much nutrition ‘noise’ on social media and in the news, the industry has a responsibility to communicate clearly and avoid exploiting vulnerable consumers. GLP-1 is transforming the market, and by focusing on nutritional density, product clarity and genuine consumer needs, we can shape the category in a positive and sustainable way.

Functional drinks and supplements brand Neutonic has raised $6 million at a $60 million valuation as it steps up expansion across the UK and US retail markets. Founded in 2023 by Chris Williamson, James Smith, Luke Betts and Shan Hanif, the brand has sold more than 7.5 million cans and is on track to exceed $25 million in revenue this year. The company reported revenue doubling between 2024 and 2025 and is forecasting a further threefold increase into 2026, driven by growth in both direct-to-consumer and retail channels. The brand is now present in over 10,000 retail outlets globally and is expanding further into mainstream grocery and specialist retail. In the UK, Neutonic is rolling out into 500 Sainsbury’s stores this month as part of the retailer’s meal deal offering. It already lists in Ocado, Morrisons Daily, Booths and more than 1,200 Motor Fuel Group forecourts, as well as gym chains including Fitness First and Everlast. In the US, the brand is stocked in GNC, The Vitamin Shoppe and Central Market, with wider grocery distribution expected later this summer. The company positions itself within the growing functional drinks and nootropics category, targeting focus, mental clarity and sustained energy as an alternative to traditional energy drinks. The funding round included backing from Alan Barrett, alongside UK investors Ollie Marchon and Ross Edgley and US investors Dan Martell, Codie Sanchez, Nomit Shah and Zach Ranen. Gym King founder Jay Parker joins as a special advisor. Existing investors also increased their stakes. James Smith said the funding will support expansion in the UK and US, as well as entry into Australia, alongside increased hiring and distribution growth. Chris Williamson commented: “We have always felt there was space for a product that better reflects how people want to perform today. Retail appetite has been incredibly encouraging and this funding allows us to accelerate from a strong base.” Harry Cotgrove, VP of Neutonic, added: “Neutonic combines research-backed nootropics at effective dosages with a truly flavour-first approach, positioning us to lead the fast growing category. Lack of focus and productivity are increasing challenges across a wide range of consumers and caffeine alone is not sufficient to solve them." "Neutonic is built to address this, and this raise gives us the ability to scale that vision faster, bringing the product to more consumers and embedding it into daily routines at a much larger scale.’’