Police in Austria have confirmed that rat poison has been detected in a sample of baby food from brand Hipp due to a suspected criminal interference, following a recall from over 1,000 Spar supermarkets. In a statement shared on 18 April 2026, police in Burgenland, eastern Austria, said that a 190g jar of Hipp’s carrot and potato purée was found to contain the poison after appearing to have been tampered with. A customer had reported the jar, with police confirming that the baby food had not been consumed. Several similar jars were also seized in the Czech Republic and Slovakia. Initial laboratory tests revealed that the products contained a ‘toxic additive,’ the Burgenland State Criminal Police Office said, noting that the affected jars also had a ‘spoiled odour’. The Federal Criminal Police Office assisted with the investigation and examined a sample of the seized products on Saturday afternoon, which tested positive for rat poison. The criminal investigation is ongoing, with the authorities requesting increased vigilance and prompt reporting of any suspicious observations. According to the force, suspicious products can be identified by white stickers with a red circle on the bottom of the glass jars, lids already opened or damaged, and missing safety seals with no ‘click’ on opening. All Spar retailers in Austria have recalled Hipp’s entire baby food jar range, with customers urged not to consume any Hipp jars purchased at Spar, Eurospar, Interspar or Maximarkt due to contamination with potentially life-threatening substances. Hipp said in a statement that the recall is “not due to any product or quality defect on our part,” and that the products left Hipp’s manufacturing facility “in perfect condition”. Broader contamination concerns across industry The news follows widespread recalls of infant formula across multiple brands earlier this year, in multiple countries across Europe, after certain batches were found to contain the toxin cereulide. Produced by the bacterium Bacillus cereus, cereulide is known to cause gastrointestinal symptoms such as nausea and vomiting, and can lead to more severe complications in younger infants. F&B giants Nestlé and Danone both recalled certain infant formula products across Europe due to the contamination, said to be linked to a third-party ingredient supplier of ARA oil. Meanwhile, in the US, manufacturer Abbott Laboratories has been at the centre of  multiple lawsuits surrounding its cow’s milk-based infant formula product range over the past couple of years. Earlier this month, a jury in Chicago said that the company must pay $70 million in damages to four families who accused Abbott of failing to disclose that its formula for premature infants could cause the severe bowel disease necrotising enterocolitis (NEC) – claims that Abbott denies. The children, who developed NEC after consuming the formula, live with ongoing health problems according to the lawsuit filings. In a statement, a spokesperson for Abbott highlighted that on four separate occasions, federal and state courts have dismissed similar lawsuits. “We appreciate the jury’s time, but we disagree with the verdict and will appeal,” Abbott’s statement said. “Science was ignored in this case. The FDA, NIH, CDC, AAP, NEC Society, neonatologists and other medical professionals all agree: these products are safe, they are necessary and there is no reliable scientific evidence that they cause NEC.” Abbott said the verdict was “at odds with regulators and the medical community,” adding: “If well-established science and the regulatory framework governing these products are disregarded, it will become extraordinarily difficult for any company to continue providing these medically necessary products in the United States”. The recent Hipp contamination appears to impact jarred baby food across the Spar distribution channel only, and the brand has reportedly emphasised that baby food sold in other shops – as well as its range of infant formula products – remain unaffected. Such incidents involving contamination of baby food highlight the need for fast and transparent reaction from brands, manufacturers and retailers, to protect public safety and maintain consumer trust. With the infant formula and children’s nutrition category already subject to strict regulatory frameworks and intense scrutiny, these recent incidents could lead to the introduction of further measures to prevent not only accidental contamination at the factory level, but potential tampering further along the supply chain. Top image: © Hipp

Red Bull UK has announced its latest seasonal flavour innovation: Summer Edition Citrus Zest, available in retail now. The new Summer Edition is described by the brand as ‘bursting with the invigorating flavour’ of Sudachi lime, a small green acidic citrus fruit originating from Japan. This follows the brand’s first UK Spring Edition, Cherry Sakura, which launched in February. Red Bull said it hopes to replicate the success of last year’s Red Bull Summer Edition White Peach, which was one of the year’s most successful NPDs across total FMCG, according to Worldpanel by Numerator. The brand noted that summer is a key time for engagement within the hydration category, while functional energy is also a core category for UK convenience stories during the warmer months. Additionally, flavour innovation is a key growth driver, with nearly one quarter of the population now buying flavoured functional energy, Worldpanel’s research highlights. Red Bull Summer Edition Citrus Zest is now available in single 250ml, sugar-free 335ml and 473ml cans, as well as in multipacks of four sugar-free 250ml cans.

British savoury pastry brand Ginsters has introduced a new limited-edition BBQ Pork Sausage Roll product, inspired by classic American barbecue flavours. The roll combines 100% British pork, mature cheddar cheese and a blend of herbs and spices with sweet and smoky barbecue sauce, encased in Ginsters’ signature puff pastry. Ginsters said the launch is the first in a series of new world flavour innovations, designed to attract new shoppers to the savoury rolls category by putting a flavourful, global-inspired spin on the classic favourite. It responds to Vypr research showing that 68% of consumers expressed interest in trying new sausage roll flavours. Like all Ginsters products, the new BBQ Pork Sausage Roll is made with no added artificial colours, preservatives or flavours. The new roll is available in two different pack sizes, a 130g format featured in the savoury pastry fixture and a 100g format stocked in the chilled food-to-go area. Stephanie Allen, marketing manager at Ginsters, said: “Ginsters Rolls have won blind taste tests vs supermarket competitors for the past two years, and we know our new Limited Edition BBQ Pork Sausage Roll will set tastebuds tingling too, driving excitement and buzz in the category.” Ginsters BBQ Pork Sausage Roll is now available in 100g format (RSP £1.30) at Morrisons and launches into Asda from 17 May. The 130g format (RSP £1.50) is also now available at both Sainsbury’s and Morrisons.

UK food venture builder Lean Kitchen Network has unveiled a new convenience food brand, Hide, debuting exclusively in Tesco stores and online from April 2026. Developed in collaboration with NHS GP and nutrition advocate Dr Rupy Aujla, as well as creative partner Flight Studios, Hide is positioned as a “real food” proposition aimed at challenging perceptions of convenience meals by prioritising recognisable ingredients, nutrition and transparency. The launch range includes 10 SKUs spanning six chilled ready meals, two food-to-go grain bowls and two snack products. Dishes include BBQ Jerk Chicken with Jollof Rice, Chicken Shawarma with Hot Honey Sweet Potato and Creamy Mushroom Pasta with Kale & Pecorino, alongside protein-focused grain bowls and snackable “protein bites”. Each product is built around a strict nutritional framework: meals deliver at least 25g of protein and 8g of fibre, contain no more than 5g of added sugar, and contribute to consumers’ five-a-day targets. Protein is sourced from whole foods, while fibre comes from vegetables, legumes and whole grains, with no use of isolates or added powders. The brand’s “Home Kitchen Test” underpins product development, filtering out ingredients unlikely to be found in a typical household kitchen and excluding artificial additives, preservatives and synthetic flavourings. Hide has been developed in partnership with Samworth Brothers, leveraging large-scale manufacturing expertise to bring the concept to retail at accessible price points. Ready meals are priced at £5 (or £4 with Clubcard), while grain bowls and snacks are integrated into Tesco’s meal deal offering. Faraz Nagree, founder and CEO of Lean Kitchen Network and founder of Hide, commented: “Eating well shouldn’t be this complicated. There’s more noise, more conflicting advice, and more pressure around food than ever before, but the meals that are actually good for you are still out of reach for most people, too expensive and too inconvenient. That’s the gap we’re trying to close.” The full range includes: BBQ Jerk Chicken with Jollof Rice (380g) Peri Peri Chicken with Roasted Sweet Potato (380g) Chicken Shawarma with Hot Honey Sweet Potato (380g) Creamy Mushroom Pasta with Kale & Pecorino (380g) King Prawn & Chicken Paella with Roasted Veg (380g) Malaysian Beef with Brown Rice (380g) Jerk BBQ Pulled Pork Green Chilli & Chickpea Grain Bowl (320g) Peri Peri Chicken, Sweet Potato & Chickpea Grain Bowl (320g) Hide’s two grain bowls will also feature in the Premium Tesco Meal Deal as Mains for £6, or £5.50 with a Tesco Clubcard, including a drink and snack, making them a great choice for lunch. Alongside the ready meals and grain bowls, Hide is launching a protein bites snacking line; Chicken Tikka & Lentil Bites (50g) and Jerk Chicken & Sweet Potato Bites (50g), both priced at £1.50 or in the Tesco Meal Deal for £4.25 or £3.85 with Clubcard.

Culinary trends often serve as an early signal for notable cultural behavioural shifts and broader product innovation. For food and beverage manufacturers, tracking culinary movements provides valuable insight for what’s next, particularly amid heightened interest in bold flavours, global experimentation and nutrient-dense options. In this piece, ADM research and development chefs Philipp Weiler and Amay Borle share several themes for 2026 and beyond that create opportunities for savoury innovation. Global exploration with local engagement The growing influence of multicultural identities and global mobility has created a 'Third Culture Cuisine' trend centred on rewriting what 'authentic' means, with mash-ups developed by chefs who grew up experiencing multiple food cultures simultaneously. The result is deeply personal culinary expression that blends techniques, spices and ingredients across regions. Think rooibos-plus-chai, or tahini-plus-caramel. Inspiration from Japanese street foods like Tebasaki (fried chicken wings) and mash-ups like potato churros expand palates. These combinations often emphasise bold umami flavours, layered seasoning and comfort-food formats that translate well to both foodservice and packaged products. Global savoury sauces and marinades elevate convenient offerings like ready meals and snack packs, capturing the spirit of cross-cultural cuisine in accessible formats. Storytelling and shareability are also influential factors driving forward the 'Social Approval' trend, which reflects consumers’ desire to share social values. It’s an understanding of how food shapes identity while also considering the environment, cost and inclusivity, leaning toward more human-centric product formulation. Brands are finding ways to connect with consumers on a deeper level by tapping into hyper-local ingredients or shining a spotlight on savoury greens like seaweed snacks. For food manufacturers, this may come to life through colourful grain bowls emphasising plant-based ingredients like soy, or fermented offerings like pickled shiitake mushroom and miso variations. Overall, we see a growing appetite for intense flavour moments in compact portions, especially as more consumers take anti-obesity medications (AOMs) like GLP-1 receptor agonists, focusing on satiety and portion control. This is reflected in the 'Big Impact Bites' trend, which accentuates concentrated taste, bold seasoning and rich flavour combinations. Umami-driven flavours are central here, while slow-cooked sauces and savoury-sweet contrasts deliver depth and satisfaction in bite-sized offerings. Street food inspiration plays a major role, from bao buns to spicy skewers. Savoury snacks, protein-rich bites, appetizer-style products or 'make-your-own' meal kits offer strong potential within this trend. Manufacturers can leverage robust seasoning blends, sauces – from classic BBQ to unexpected profiles like matcha and onion – along with plant-forward ingredients to create highly craveable products that hit with precision. Consumer choices and culinary decisions are also being swayed by the movement toward fully embracing certain wellness or dietary paths. The 'Maxxing Your Way' trend encompasses both ends of the spectrum: those seeking to maximise nutritional support and those looking for minimised ingredient lists or 'closer-to-nature' options. Chefs around the globe have developed focused menus that rely on only a few ingredients or those that amplify protein and fibre content, all without missing a beat on flavour. Smoked, grilled or braised profiles in simplified protein dishes put the attention on culinary techniques, quality sourcing and thoughtful seasoning, creating plates that feel both nourishing and indulgent. Lastly, there is a resurgence of celebrating sensory theatre and encouraging in-the-moment appreciation. The 'Experiencing the Experience' trend delivers immersive dining moments, whether through interactive formats, tasting journeys or multi-sensory flavour experiences. Fire-based cooking is having a revival, with chefs experimenting with open flames and demonstrating a primal connection to food and cooking. This trend has the potential to extend beyond restaurants into retail and packaged foods, from meal kits with customisable components to globally themed product lines and layered flavour systems that evolve throughout the eating experience. Savoury and diverse protein innovation Across all five trends, savoury innovation stands out as a major opportunity for product developers. From blending culinary traditions while maintaining authenticity to incorporating local ingredient sourcing and traditional street food flavours in new formats, these evolving culinary themes offer endless ways to translate chef-created dishes into modern product development. There is noteworthy space for diverse protein sources, including plant-based ingredients like soy, pea and wheat protein, to support consumers’ growing focus on protein-rich diets. These solutions enable innovation in categories such as alternative seafood poke bowls, savoury snacks, ready meals, dumplings and more. Hybrid protein systems also offer particular promise. By combining plant and animal proteins, manufacturers can create products that deliver robust flavour, satisfying texture and improved nutritional profiles. Soy protein offers specific advantages in this space. In addition to being a complete protein with a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1, soy can also contribute fibre, fitting into a wide range of better-for-you savoury applications. Quality European-sourced soy protein can check the boxes on nutrition, clean taste and demand for local sourcing. Combining soy protein with meat or on-trend vegetables, pulses and fungi – from chickpeas and spinach to mushrooms or truffles – further delivers differentiated texture and flavour. Taking culinary inspiration forward For food and beverage manufacturers, the key to leveraging culinary trends lies in translating restaurant-driven inspiration into scalable, consumer-friendly products. That means pushing the boundaries of flavour exploration while still meeting consumers’ high expectations around nutrition, ingredient transparency and clean label formulations. Savoury dishes, bold seasoning systems and flexible protein solutions provide a strong foundation for delivering impactful flavour experiences and supporting protein-forward lifestyles that resonate with the consumer tastes of today and tomorrow.

Solar Foods has been granted a patent by the United States Patent and Trademark Office covering the production process of its protein ingredient Solein. The patent gives the company exclusive rights to produce Solein for use in food products using its gas fermentation organism and process. The production method has already been patented in Europe, as well as in markets including Canada, Australia and China. Solar Foods positions itself as a developer of sustainable protein, offering an alternative to conventional animal and plant-based sources. Solein is derived from a naturally occurring microorganism discovered in the Finnish wilderness, and is designed to combine nutritional attributes associated with both protein categories. The company’s production method enables Solein to be manufactured independently of land use, weather and climate conditions. The process runs continuously, allowing for year-round output and consistent supply and quality. Juha-Pekka Pitkänen, chief scientific officer at Solar Foods, said the US represents a key market for the company and one of the world’s largest consumers of protein. He added that the patented process allows the company to produce the microorganism through gas fermentation across major global markets. Pitkänen added that Solein is intended for use across a range of food applications, describing it as a safe, nutritious and functional ingredient. He added that the technology offers a new way to produce protein while supporting more sustainable food systems. The company said rising global food demand, alongside increasing pressure on land, water and climate resources, is driving interest in alternative production methods. Gas fermentation enables protein production without farms or animals by converting gases into food, and can be scaled for use in regions where conventional agriculture is not viable. The process involves cultivating a single microbe using carbon dioxide and hydrogen as primary inputs. Solar Foods notes that microbes are already widely used in food production, such as in yoghurt, bread and beer, but can also serve directly as a source of nutrition. Solar Foods began operations at its first commercial-scale facility in Finland, Factory 01, in 2024. It is now designing a second facility, Factory 02, which is expected to increase production capacity from 160 tonnes to 6,400 tonnes annually. An investment decision is anticipated in 2026, with the first phase of the plant planned to be operational by the end of 2028. The company is also planning a wider network of Solein production facilities globally. The company has started commercialising Solein in the US, initially targeting the health and performance nutrition segment. Products containing Solein have already been launched in Singapore, and the company expects regulatory approval in the EU and UK during 2026.

Kerry has officially opened an expanded biotechnology manufacturing facility in Carrigaline, County Cork, marking a significant scale-up in its global lactase enzyme production capabilities. The investment is aimed at supporting the accelerating demand for lactose-free and sugar-reduced dairy products worldwide. The upgraded site substantially increases Kerry’s ability to produce lactase enzymes at industrial scale, enabling dairy manufacturers to bring products to market faster while ensuring consistent quality and supply. The move reflects broader shifts in consumer preferences toward digestive health and reduced sugar intake without compromising taste. Shane McGibney, president & CEO of biotechnology solutions and transformation at Kerry, said: “This investment translates decades of biotech research into scalable, real world capability." The Carrigaline facility is a key component of Kerry’s global enzyme network, which integrates R&D, strain development, and production. Working in tandem with the company’s Global Innovation Centre and its biotechnology hub in Leipzig, Germany, the site helps accelerate the transition from lab-based discovery to commercial rollout. McGibney added: "By strengthening the link between enzyme engineering and industrial production, we’re able to move innovations more efficiently from the lab to the production line – helping customers access reliable supply and bring new products to market with greater speed and confidence.” Ireland’s minister for enterprise, tourism and employment, Peter Burke, highlighted the broader economic significance of the investment, noting that facilities like Carrigaline reinforce Ireland’s position in advanced food manufacturing and biotechnology. Demand for lactose-free and reduced-sugar dairy products continues to rise across global markets, driven by health-conscious consumers seeking functional benefits alongside taste. Kerry’s expanded capacity is designed to help producers scale efficiently while maintaining product integrity. Ronan Moloney, vice president of enzymes at Kerry, said: “For our customers, this expansion is about execution as much as innovation. With increased manufacturing capacity in Carrigaline, combined with deep application expertise, we can support customers through enzyme selection, process optimisation and scaleup – reducing bottlenecks and strengthening supply continuity as they commercialise lactose-free and sugar-reduced dairy products.” The Carrigaline site currently supports more than 200 customers in over 80 countries. Lactase enzymes produced there are used to process over two million tonnes of milk annually, reaching an estimated 28 million consumers worldwide.

The Advertising Standards Authority (ASA) has published its first enforcement rulings under the UK’s new restrictions on advertising less healthy food and drink, offering the food and beverage industry early insight into how the regulations are being applied in practice. The rules, introduced at the start of the year as part of the UK Government’s public health strategy, prohibit identifiable less healthy food products, commonly referred to as HFSS (high in fat, salt and sugar), from being advertised on TV or on-demand services between 5:30 am and 9 pm. They also ban such advertising in paid online media at any time. The ASA’s initial decisions highlight the importance of product visibility and classification under the Government’s Nutrient Profiling Model: Upheld – Lidl Northern Ireland: An influencer-led Instagram post featuring two bakery items was ruled in breach due to the prominence of a less healthy product, despite the inclusion of a compliant item. Upheld – Iceland Foods: Online display ads showcasing a range of products, including identifiable HFSS sweets, were found to violate the rules. Not upheld – German Doner Kebab: An influencer promotion featuring menu items did not breach regulations, as the foods shown were not classified as less healthy under the Nutrient Profiling Model. Not upheld – On the Beach: A TV advert depicting a child selecting a doughnut from a buffet was deemed compliant, as the food was considered incidental rather than the focus of the promotion. The rulings underscore a key compliance challenge for brands: even when healthier options are included, the presence and prominence of HFSS products can render an advert non-compliant. Conversely, contextual or incidental appearances of such foods may fall outside the scope of the restrictions. Guy Parker, chief executive at the ASA, said: “As the ad regulator, our role is to remain impartial and independent, making sure our new LHF rules, which reflect the law, are applied fairly and consistently. These initial rulings are an important step in building a clearer picture of how the rules are applied in reality. We’ll be continuing to play our role in administering and enforcing them, including by using tech-assisted proactive monitoring.” The ASA confirmed it will continue to roll out further rulings in the coming months, supported by its AI-driven Active Ad Monitoring system. The regulator is also stepping up guidance and training to help advertisers, retailers and foodservice operators navigate the evolving landscape.

Arla Foods-owned Lurpak is expanding its flavoured butter portfolio with the launch of Lurpak Chilli & Garlic. Rolling out from April 2026, the NPD builds on the strong performance of Lurpak Garlic Butter and is positioned to drive incremental growth in the rapidly expanding flavoured butter segment. With an MRRP of £2.50, the product will debut in a practical stick format designed to simplify portioning and appeal to a younger generation of home cooks. Lurpak Chilli & Garlic has been developed to meet increasing consumer appetite for heat and intensity in everyday cooking. The brand is positioning the product as an accessible way to elevate meals with minimal effort, aligning with broader trends around convenience and flavour experimentation in the home. Catriona Mantle, marketing director for BSM at Arla Foods, comments: “With Lurpak Chilli & Garlic, we’re unlocking even more excitement in the category and building on the momentum we’ve created with Lurpak Garlic Butter, the UK’s number one flavoured butter." The launch sits within Lurpak’s “Unleash Full Flavour” platform, which focuses on delivering impactful taste experiences and reinforcing the brand’s role as a catalyst for better home cooking. Mantle continued: "The launch brings the heat and flavour consumers are looking for, in a simple, versatile format that makes great-tasting meals easier every day. We’re confident it will attract new shoppers to Lurpak and drive incremental growth for retailers.” Lurpak Chilli & Garlic will be available initially in Morrisons and Ocado from April, with wider distribution across UK retailers beginning in May 2026. The launch comes as Lurpak approaches its 125th anniversary, with the brand set to increase marketing investment throughout the year.

Celleste Bio has unveiled what it describes as the world’s first milk chocolate bars made with real cocoa butter produced using cell suspension culture technology. The cocoa butter was used by Mondelēz International, Celleste’s strategic partner, to produce nearly a dozen chocolate bars that met the company’s product integrity and consumption standards. According to Celleste, the milestone shows its cell-cultured ingredients are bio-identical to conventionally grown cocoa, delivering the same texture, melt profile and sensory experience. The company said this validates the next phase of scaling production to market-ready volumes within the next two years. Celleste, founded in 2022, aims to support a more sustainable future for the chocolate industry amid supply chain pressures including climate change, disease, traceability challenges and geopolitical instability. CEO Michal Beressi Golomb said: "In three years we've made unprecedented progress to meet this formidable scientific challenge. We've validated our ingredients as drop-in replacements, created an operational R&D pilot facility to scale up our volumes and now proven our cocoa butter performs identically to conventional cocoa, clearing the next phase to commercial scale." The company also plans to use AI-based computational modelling to tailor cocoa butter characteristics, such as melting points and flavour profiles, to customer specifications, enabling manufacturers to expand product innovation. Chief technical and scientific officer Hanne Volpin highlighted the environmental upside of using cell cultured technology to supplement traditional growing methods: "Building a resilient supply chain means being able to produce at commercial volumes while offsetting disruptions caused by climate change, deforestation and resource scarcity." "We are on track to produce 1 ton of cocoa butter annually in a 1,000-litre bioreactor from a single bean – which would otherwise require about a hectare of cocoa trees. To that end, we've curated a very robust bank of multiple cocoa bean varietals we can use to grow, test and scale material without ever having to cut down a single tree in the rainforest." To date, Celleste Bio has raised $5.6 million in funding, including investment from Mondelēz International, Supply Change Capital, Trendlines, Barrel Ventures and non-dilutive grants.

Exchange for Change has published a material specification outlining the technical requirements for drinks containers included in the UK’s Deposit Return Scheme (DRS), as industry prepares for the scheme’s launch in October 2027. The specification sets out the criteria containers must meet to be accepted by Reverse Vending Machines (RVMs), covering materials, design, labelling and identification requirements to support efficient recycling and high-quality material recovery. It applies to PET plastic, aluminium and steel containers ranging from 150ml to 3-litres, and is intended to give producers clarity on any packaging changes required ahead of implementation. Technical requirements set out for container design and identification According to the document, containers must meet defined dimensional and structural requirements to ensure compatibility with RVM systems, with cylindrical formats preferred to support automated take-back. Non-standard shapes may require additional testing to confirm they can be processed through machines. Material performance is also addressed, with minimum compaction thresholds set at 55% for PET bottles and 75% for aluminium and steel cans to enable efficient processing. A key focus of the specification is product identification. All in-scope containers must carry a compliant barcode linked to Exchange for Change’s Article List, with existing barcodes requiring updates. The system will rely on a combination of barcode recognition, shape detection, weight verification and metal detection, with a minimum combined accuracy of 95% required for RVM acceptance. The document also sets out detailed guidance on barcode format, quality and placement, including requirements for GS1-compliant codes and positioning to ensure readability during collection. In addition, labelling requirements are outlined, including the introduction of a UK DRS deposit logo, which will be mandatory for in-scope products. Producers are advised to limit label coverage on bottles to improve the quality of recycled material and support the circular economy goals of the scheme. Registration timelines and exemptions Ahead of the scheme’s launch, producers will be required to register all products with Exchange for Change by July 2027, allowing time for onboarding and testing. Products in non-standard formats may require physical testing to confirm compatibility with RVM equipment. The specification also introduces a low-volume product exemption for smaller producers, applying to products with limited annual unit volumes. These products remain subject to registration requirements but are exempt from certain fees and labelling obligations. Russell Davies, CEO of Exchange for Change, said: “The publication of our material specification is a milestone in providing producers with the clarity they need to prepare for the Deposit Return Scheme. It sets out in practical terms how packaging should be labelled so it can work effectively within the system from day one." He continued: “Our focus is on making sure businesses have the time, certainty and support they need. By publishing this guidance now, we’re helping producers plan ahead, align packaging changes with their existing cycles and avoid unnecessary disruption as we move towards launch." “This is part of our wider work to support industry readiness for the deposit return scheme’s launch in October next year. We will continue to provide further detail, guidance and engagement opportunities as the scheme develops.”

Sidel has introduced a new returnable PET bottle designed specifically for the still water category, as beverage producers and retailers seek solutions that reduce waste and support circularity. The new Returnable PET – Still Water format has been developed to meet growing demand for reusable packaging, particularly in light of shifting consumer expectations and regulatory developments in markets such as the EU. Jerome Neveu, packaging and mold product manager at Sidel, said the launch represents “an important step in bottle design, offering still water producers unique and optimised, reusable solutions”. Unlike existing formats adapted from carbonated beverages, the new bottle is purpose-built for still water, removing structural constraints linked to carbonation. According to the company, this allows producers greater flexibility in design while enabling lightweighting and improved durability. Sidel said the bottle is 10% lighter than the lightest 1-litre returnable carbonated water bottles currently used for still water. It is designed to withstand up to 25 washing cycles, maintaining performance across repeated use. The bottle is fully compatible with existing PET recycling streams, supporting bottle-to-bottle circularity at end of life. It can also be produced using Sidel’s EvoBLOW blow-moulding systems. In terms of design, the format is available in cylindrical and square shapes, with capacities ranging from 0.5 to 2 litres. The company said the bottle enables customisation aligned with brands’ existing single-use designs, while offering a returnable alternative. Textured surface options are designed to maintain a premium, glass-like appearance over multiple reuse cycles, targeting use across retail and foodservice channels including hotels, restaurants and catering.