Angel Delight is expanding its ambient dessert portfolio with the launch of a new Cake Shop-inspired range, tapping into consumer demand for indulgent, bakery-style flavours in convenient formats. The new line, developed by Premier Foods, introduces two variants, Birthday Cake and Cookies & Cream, bringing familiar cake-inspired profiles into the brand’s signature light and airy dessert format. The move reflects a broader trend within the food and beverage sector, where hybrid products blur the lines between traditional categories to drive shopper engagement. The Cake Shop range is designed to capitalise on growing consumer appetite for novelty and nostalgia-led flavours. By translating popular bakery tastes into ambient desserts, the brand aims to both recruit new shoppers and re-engage existing consumers in what has traditionally been a more functional category. Rob Watson, brand director of ambient desserts at Premier Foods, commented: “Angel Delight has been enjoyed by families for almost 60 years, and we’re continuing to evolve our brand to tap into the latest consumer demands. We are confident our Cake Shop range will delight our loyal customers while attracting new shoppers in-store.” The launch follows the strong performance of Angel Delight’s bubble tea-inspired Bubble Jelly range, which generated over £500,000 in sales within its first three months on the market after launching in September 2025. This momentum underscores the brand’s increasing focus on trend-led innovation to unlock growth in the ambient desserts segment. The Cake Shop range will launch exclusively in Morrisons from 24 April, with a manufacturer’s suggested retail price of 95p.

Harrogate Spring Water has defended its proposed factory expansion plans, as a final decision from North Yorkshire councillors is expected today. The bottled water company, owned by Danone, is seeking approval to extend its operations into an area of woodland near its existing site in Harrogate. The proposal has already been recommended for approval by council planning officers. A spokesperson for Harrogate Spring Water said the company had worked closely with local authorities throughout the process. “Throughout the planning process, we have worked constructively with council officers and listened closely to community concerns,” the spokesperson said. “We have committed to creating a new, publicly accessible two‑acre woodland connected to the Pinewoods, planting 491 native and more mature trees and delivering around 3,000 trees across the district – six times more than would be lost.” The company added that its plans align with Danone’s wider sustainability commitments. “These plans are consistent with Danone's commitments globally to sustainable, responsible development, including its Renewed Forest Policy,” the spokesperson said. “Ultimately our goal remains to balance sustainable development and economic growth with care for the local environment and community.” According to the company, the development would impact approximately 500 trees, rather than the higher figures previously cited. Harrogate Spring Water said its planting strategy had been revised following consultation with North Yorkshire Council, reducing the number of trees planted on-site to around 491, while increasing off-site planting to ensure its commitment to planting six times as many trees as would be lost is maintained. The business also noted that its approach to tree planting and site development had been shaped through engagement with council officers to ensure compliance with planning policy. However, the plans have drawn criticism from campaigners and environmental groups. Critics argue that the proposal involves the removal of the trees from Rotary Wood, a community woodland planted by local schoolchildren, and that the loss of established woodland cannot be offset by new tree planting elsewhere. They have also questioned whether the development is consistent with Danone’s global forest commitments, which include pledges around deforestation-free supply chains and achieving a “forest-positive” status in the coming years. More than 1,300 formal objections have been submitted by local residents and organisations, according to campaigners, with concerns focused on biodiversity loss, community access and the long-term environmental impact of the expansion. A final decision on the plans is expected at a North Yorkshire Council planning committee meeting scheduled for today 17 April. Top image: © Harrogate Water Brands

Nestlé has agreed to transfer its shares in German spice brand Ankerkraut back to its founders, marking a notable shift in its portfolio strategy and a renewed push toward brand simplification. The agreement will see Ankerkraut co-founders Anne Lemcke and Stefan Lemcke regain full control of the business they established in 2013. Both parties said the move reflects a shared view that Ankerkraut requires greater entrepreneurial flexibility to respond to changing market dynamics and accelerate its growth trajectory. Alexander von Maillot, CEO of Nestlé Germany, described the partnership as “constructive” and “trust-based,” noting that the decision aligns with Nestlé’s broader strategic transformation. The company has been actively refining its global portfolio, prioritising core brands and categories while divesting non-core or less scalable assets. For Nestlé, the divestment underscores its continued focus on streamlining operations and sharpening brand positioning in an increasingly competitive and cost-sensitive food and beverage environment. The move follows a wider industry trend of multinational players reassessing investments in niche or founder-led brands that may benefit from more agile, independent management. Ankerkraut’s founders emphasised the emotional and strategic significance of the transition. “Ankerkraut is more than a company for us—it is our life’s work,” they said in a joint statement, adding that they are eager to “open a new chapter” and further develop the brand independently. Founded in Hamburg, Ankerkraut has built a strong presence in the DACH region with a portfolio of more than 500 products spanning spices, blends, teas, and accessories. The company employs around 160 people and distributes its products through e-commerce channels, including its own online store and Amazon, as well as food retail and specialty outlets across Germany, Austria, and Switzerland. It also operates branded retail stores in Hamburg and Bochum. Both Nestlé and Ankerkraut highlighted their commitment to ensuring a smooth transition, with continuity for employees, customers, and business partners a stated priority. Financial terms of the transaction were not disclosed. The deal reflects a broader recalibration within the food and beverage sector, where scale, agility, and brand authenticity are increasingly shaping ownership structures and growth strategies.

Lindt & Sprüngli is tapping into seasonal and global flavour trends with the launch of a limited-edition, Japan-inspired chocolate collection for spring/summer 2026. At the centre of the launch is Lindor Cherry Blossom, a Sakura-inspired truffle designed to capture the essence of Japan’s iconic blossom season. The product features a delicate cherry blossom-flavoured filling encased in a white chocolate shell, aligning with the continued popularity of lighter, floral taste profiles in premium confectionery. Expanding its matcha offering, Lindt is also introducing Lindor Matcha Cornet, combining white chocolate with a smooth green tea centre. The product reflects the sustained growth of matcha as a mainstream flavour across European markets, particularly within indulgent snack categories. The range is further elevated by the launch of the Tokyo Style Chocolate Matcha and Strawberry bar, which returns following a limited run sell-out last year. The bar incorporates ceremonial-grade matcha, roasted Genmai rice for added texture, and white chocolate, drawing on traditional Japanese tea culture while catering to consumer demand for multi-sensory experiences. Miquetta de Castro, master chocolatier at Lindt UK, said: “Inspired by the florals of Sakura and the depth of matcha, our new flavours combine delicate, seasonal tastes with Lindt’s signature Swiss white chocolate." The collection is positioned as a seasonal offering, available until August across Lindt retail stores, its e-commerce platform, and selected UK retailers. Products will also feature in Lindt’s Pick & Mix format, supporting trial and incremental purchases. Lindor Cherry Blossom (200g, £7.50) is available now via Lindt channels, rolling out to Tesco from May, Lindor Matcha (200g, £7.50) is available nationwide from May and Tokyo Style Matcha & Strawberry Bar (150g, £10 RRP, £8 introductory) – exclusive to Lindt stores and online.

Ferrero, the global manufacturer behind brands such as Nutella, has confirmed that officials from the European Commission are conducting on-site inspections at its offices. The Commission had earlier disclosed that it carried out raids at the premises of an unnamed chocolate confectionery company as part of a probe into suspected violations of EU competition rules. These regulations are designed to prevent cartels and other anti-competitive practices that could distort fair trade within the bloc. According to the Commission, the investigation is focused on potential “market segmentation” practices. These include restrictions on the cross-border trade of goods between EU member states and barriers that may limit retailers from sourcing products across multiple countries within the single market. Such practices, often referred to as territorial supply constraints, have long been a point of contention for European retailers. Supermarket groups have accused major consumer goods companies of maintaining artificial price differences between countries and limiting their ability to purchase branded products in bulk for resale across borders. These constraints can ultimately affect pricing, availability, and competition throughout the region’s food and beverage landscape. Bloomberg was the first to identify Ferrero as the company involved in the investigation. In a statement, Ferrero acknowledged the inspections, saying: "Ferrero is aware that on-site inspections are currently taking place in its offices by European Commission officials. The Company is fully cooperating and providing the information requested."

UK natural dip brand Holy Moly is strengthening its presence in the convenience and food-to-go category with the launch of three new avocado-based products, rolling out exclusively across 100 Sainsbury’s stores this spring. The expansion introduces Kids Simply Avocado Pots, Breakfast Avocado & Toast pots and a new Guacamole Chip & Dip multipack, each designed to meet growing demand for natural, minimally processed snacking options across different dayparts. Available from 15 April, the Kids Simply Avocado Pots are positioned to tap into the lunchbox and after-school snacking occasion. Each multipack contains five 57g portions of Simply Avocado, made from 98% avocado, lime juice and a pinch of salt, packaged in a biodegradable wood-fibre net and retailing at £4.00. With no artificial ingredients and free from ultra-processed components, the launch reflects a broader shift toward clean-label, parent-approved snacks. The portion-controlled format also aligns with demand for convenience without compromising on nutritional value. Tom Walker, co-founder of Holy Moly, said: “Parents are under more pressure than ever to find snacks that are nutritious and genuinely convenient. Kids Simply Avocado Pots deliver exactly that, simple, natural ingredients in a portion size that works for real life.” Further extending its reach into new consumption occasions, Holy Moly will debut its Breakfast Avocado & Toast pots on 11 May, priced at £1.85. Positioned in the front-of-store food-to-go fixture, the product pairs a 57g portion of smashed avocado with toasted bread pieces in a dual-compartment format. The move marks the brand’s first entry into the supermarket meal deal segment, capitalising on demand for healthier, plant-based breakfast and snack alternatives. “Breakfast Avocado & Toast brings smashed avocado to the front of the store for the first time, making it more accessible than ever,” Walker added. “While inspired by a breakfast favourite, it offers shoppers a fresh, healthy option that works just as well throughout the day.” Rounding out the launch, Holy Moly is also introducing a Guacamole Chip & Dip multipack (76g per unit), offering three packs for £4.00. Available from 15 April in the dips aisle, the format aims to drive value and encourage repeat purchase among avocado snack enthusiasts.

Saltwell Group has opened a new production facility in Santiago, Chile, marking a significant step in scaling its naturally lower-sodium salt offering to meet rising demand. The site, located close to the company’s raw material sources in the Atacama Salt Flats, is designed to strengthen supply chain efficiency while supporting the food industry’s efforts to reduce sodium content across product portfolios. Saltwell’s flagship ingredient, Saltwell salt, contains approximately 35% less sodium than conventional salt while maintaining comparable taste, texture and performance. Produced through solar evaporation and modern sea salt processing methods, the ingredient is positioned as a clean-label solution for manufacturers reformulating to meet health guidelines and consumer expectations. The new Chilean facility significantly increases the company’s production capacity at a time when global food and beverage brands are under mounting regulatory and commercial pressure to cut sodium levels without compromising product quality. Locating production near raw material sources is expected to deliver both operational and environmental benefits. By reducing transport distances for key inputs, Saltwell Group aims to lower logistics costs and emissions, while also improving supply reliability. The Santiago site also offers proximity to Chile’s major export hubs. Anders Hansson, CEO, said: “This new product plant in Chile represents a major strategic investment and a key milestone in our story. With expanded capacity and the proven performance of Saltwell in food formulations, we are well-positioned to help food manufacturers deliver healthier, great-tasting products aligned with evolving consumer expectations.” As part of the transition, the majority of Saltwell production will shift from Cyprus to Chile. The Cyprus facility will remain operational, focusing on speciality product lines and acting as a contingency site.

Meiji is set to launch a new fruit chocolate product, 'Nomitsu Ka Tsubutsubu Ichigo,' across Japan for a limited time from 21 April 2026. The new confectionery combines strawberry chocolate and milk chocolate in a two-layer format, made using 100% strawberry fruit (fresh equivalent). Each piece is packed with strawberry content, designed to deliver a balance of natural sweetness and tartness alongside a juicy texture. According to Meiji, the product aims to replicate the experience of eating real strawberries, with visible fruit pieces and seeds contributing to a crunchy texture. The company positions the chocolate as a refreshing option for short breaks, offering what it describes as a more indulgent, fruit-forward snacking moment. The packaging is designed to reflect a premium feel, featuring a large red strawberry image and gold foil detailing on the product name. Meiji said the development responds to peak seasonal demand for fruit chocolate between April and July, as the company looks to expand consumption opportunities during the summer months. Through the launch, it aims to broaden its confectionery offering while contributing to consumers’ everyday enjoyment. The 32g product, also referred to as 'Rich Strawberry Fruit Pieces,' is available at select retailers nationwide.

After months of speculation and social media buzz, Nutella has officially unveiled its first-ever flavour innovation in more than six decades: Nutella Peanut. Now available nationwide, the new spread blends the brand’s signature creamy hazelnut base with the rich, roasted taste of peanuts, offering fans a long-awaited twist on a household favourite. Noah Szporn, senior vice president of spreads at Ferrero North America, said: "Honestly, when a jar of Nutella goes viral floating in space, you start to feel like anything is possible." The launch marks a significant milestone for the iconic brand, which has remained largely unchanged since its debut in 1964. With Nutella Peanut, the company is stepping into new territory while staying true to the texture and indulgent experience that made it globally beloved. Szporn added: "Naturally, our next move as a brand was dropping our first new flavour innovation in over 60 years. Nutella Peanut delivers the same creamy experience fans know and love, now blended with the irresistible taste of roasted peanuts.” Designed with versatility in mind, Nutella Peanut is perfectly spreadable and pairs easily with classic snacks like sandwiches, toast and fruit, making it a strong contender for everyday pantry rotation. Since its creation in Italy in 1964, Nutella has grown into a global phenomenon, available in around 160 countries. Parent company Ferrero, founded in 1946 in Alba, Italy, has evolved into one of the world’s largest sweet-packaged food companies. With more than 35 brands, including Kinder, Tic Tac and Ferrero Rocher, the company continues to build on its heritage of quality and innovation while reaching consumers in over 170 countries. Nutella Peanut is now available at major retailers across the country.

PepsiCo has unveiled a new phase for its Gatorade brand, expanding its focus beyond traditional sports use as it looks to position hydration as part of everyday life. The move builds on more than 60 years of research into hydration and athletic performance, with the company aiming to apply that expertise to a wider range of consumer needs and occasions. The update includes refreshed packaging, new product development and changes to formulations. The shift comes as PepsiCo points to a gap between awareness and behaviour. While 95% of Americans recognise the importance of hydration, more than 150 million report experiencing mild to moderate dehydration on a weekly basis. Damian Browne, SVP of R&D for US beverages at PepsiCo, said hydration is often misunderstood. He noted that dehydration can build gradually throughout the day and that thirst is not always a reliable indicator. Hydration plays a role in several bodily functions, including temperature regulation, nutrient delivery, joint lubrication, energy levels and cognitive focus. However, PepsiCo said increasingly crowded shelves and varied product claims have made it harder for consumers to choose the right products. Mike Del Pozzo, president of PepsiCo’s US beverages category, said the company sees an opportunity to bring more clarity to the category. He added that hydration needs vary between individuals and situations, and that the brand aims to help consumers better understand those needs beyond sport. As part of the repositioning, Gatorade is introducing what it calls an 'Advanced Hydration System,' designed to make product benefits clearer. Packaging will highlight whether products hydrate better, faster or longer than water, helping consumers navigate different use cases. The company is also expanding its product portfolio to address a broader range of occasions. This includes the development of Gatorlyte Longer Lasting, a new product featuring a proprietary electrolyte blend designed to help the body retain fluids for longer periods. The product is being introduced in limited distribution this year, with a wider launch planned for 2027. In parallel, Gatorade is updating formulations in response to changing consumer preferences. A new lower-sugar offering, Gatorade Lower Sugar, contains 75% less sugar than the brand’s Thirst Quencher and does not include artificial flavours, sweeteners or colours. PepsiCo also confirmed plans to remove artificial colours from parts of the portfolio. Powder stick products will eliminate artificial colours later this spring, while three ready-to-drink flavours – Fruit Punch, Lemon Lime and Orange – will transition to colours derived from fruits and vegetables later this year. Despite the broader positioning, the company emphasised that sport remains central to the brand. Gatorade said its expanded focus is intended as an extension of its existing science-led approach, rather than a shift away from its athletic roots. The updated packaging and product system are expected to begin appearing in stores in the coming weeks.

For many years, protein was mainly seen as something for athletes and performance. Today, this has changed. Protein is now an important part of everyday health for people of all ages. From early life to older age, protein supports growth, helps maintain muscle and contributes to overall strength and wellbeing. Protein is now part of everyday life for many consumers, not only for sport performance. In Europe, 73% of consumers have purchased sports drinks in the last six months, and 62% use sports nutrition products for casual exercise rather than intense training. This shows a clear move toward easy, lifestyle‑friendly formats such as protein coffee.   At Carbery, we understand this shift. We develop high-quality whey protein ingredients that help brands respond to changing consumer needs. Our focus is on combining strong nutritional performance with excellent taste and functionality, so products are not only effective but also enjoyable to use every day. The rise of active lifestyle nutrition Consumers today are taking a broader approach to health. They want to stay active, maintain strength and support long-term wellbeing. Protein plays a key role in this. As a result, demand is growing for products that can be used at different moments during the day, from morning to evening.   For brands, this creates new opportunities to develop protein-enriched foods, drinks and supplements that fit naturally into daily life. However, success depends on using ingredients that deliver both quality nutrition and good product performance.   Carbery offers a portfolio of whey protein ingredients designed to meet these needs. These include Isolac whey protein isolate, Optipep hydrolysed whey protein and Carbelac whey protein concentrate. Each ingredient is developed to provide high-quality protein, while also working well in a variety of applications. Our expertise goes beyond ingredients. We combine knowledge in protein science with experience in flavour and application development. This helps our customers create products that meet consumer expectations for both health benefits and sensory experience.   Meet Carbery at Vitafoods Europe – stand 3K246 Carbery will be exhibiting at Vitafoods Europe at stand 3K246. This is an important opportunity for brands to connect directly with our team and explore how our whey protein solutions can support their product development.   At the stand, visitors will be able to discover a range of innovative concept applications that show how whey protein can be used in real products. These applications are designed to reflect current consumer trends, including active lifestyle nutrition, convenience, and enjoyable formats that people can use every day.   The Carbery team will be available to discuss specific project needs, from choosing the right protein ingredient to overcoming formulation challenges. Whether developing a ready-to-drink beverage, a high-protein snack, or a specialised nutrition product, our experts can provide practical guidance and technical support.   Let’s meet in Barcelona and build the future of whey protein – grounded in science, strengthened by humanity. Schedule a meeting with us here .

Joanna Ilczyszyn Cottage cheese is undergoing an unexpected resurgence, fuelled by shifting consumer priorities and the viral power of social media. Once considered a humble staple, it is now being reimagined as a high-protein, versatile product that aligns perfectly with modern health and wellness trends. As Joanna Ilczyszyn, commercial manager of cheese at Tetra Pak explains, this surge in demand presents a strategic opportunity to diversify, innovate and unlock new value, often using capabilities they already have in place. Driven by the so-called 'TikTok boom,' cottage cheese is having its moment. Spurred by increasingly health-conscious consumers who seek products that deliver high-quality protein with low fat and sugar, demand has skyrocketed. By the early 2030s, worldwide consumption is expected to approach 1.75 billion kilograms. This comes at a time when evolving consumer preferences are also reshaping the dairy industry more widely, such as the rising popularity of plant-based milks. For many traditional dairy producers, this rapid change in tastes and lifestyles may seem like a threat that disrupts their core business model and necessitates a switch to costly all-new equipment ranges. However, it actually presents a great opportunity: high-margin, fast-growing categories like cottage cheese allow dairy producers to diversify their portfolios and capitalise on consumer trends by leveraging existing assets. Make use of your existing equipment Cottage cheese isn't a ripened blue or hard cheese that takes weeks or months to mature. It’s a fresh product with a fast turnaround. It can be on the shelf and on sale immediately after production and has a similar shelf life to yogurt. It’s not an over exaggeration to say that any dairy already producing fresh dairy products, like yogurt or kefir, probably has a set-up suitable for cottage cheese. Entering the market doesn't need to be a major investment because most dairy producers don't have to build a plant from scratch. They already have the required infrastructure: milk and cream preparation systems, fermentation tanks that can be adapted for dressing formulation, cold storage and chilled distribution, and filling equipment that can be used across multiple product types. When adding cottage cheese to the portfolio, existing dairy producers don't even have to switch away from other products. It is possible to produce cottage cheese for part of the day, then simply clean the machines and switch to another fresh dairy product, such as cream cheese. With the right processing partner, dairy producers can adapt existing assets, launch quickly and scale without heavy upfront investment. And because cottage cheese production is well-suited to modular expansion, dairy producers can start with a smaller investment and then build upon that as they respond to demand with increased volumes and more advanced recipes. Look at reducing costs When considering whether to invest in a cottage cheese line – be that building new or adapting existing equipment - it's important to evaluate the total cost of ownership (TCO). This means looking beyond initial capital expenditure to understand ongoing costs such as energy and water consumption, yield and product loss, cleaning cycles and downtime and equipment lifespan. The right line addresses all of these to deliver efficiency in the long term. Across processing portfolios, innovations such as advanced separation and blending systems demonstrate significant reductions in energy use and product loss, doing more with less and cutting operational costs. Innovate, innovate, innovate Today, classic cottage cheese dominates shelves. But the real growth opportunity lies in innovation. When producers innovate in recipe development and production processes, they can present in-demand choices like refined flavour profiles, creamier textures and enhanced nutritional or functional benefits. We have seen this pattern before with Greek yogurt and skyr. A niche high-protein offering evolves into a premiumised category with diversified variants. As cottage cheese follows a similar trajectory, opportunities include indulgent flavour combinations such as honey or spicy herbs, child-focused formats, lactose-free options and functional variants enriched with additional protein, probiotics or vitamins. Smart dairy producers apply the same innovative thinking to production as they do to products. While starter cultures drive fermentation, the way they're handled within the line has a direct impact on texture and taste. By designing process solutions that maximise ingredient performance, producers can differentiate beyond commoditised cottage cheese and command higher value. Cottage cheese also creates side-stream opportunities. Raw cow’s milk in the EU contains on average 4% fat, and classic full-fat cottage cheese ends up with only around 25% of that fat in the final product. The remaining 75% doesn't have to go to waste. That's approximately 30 kg of fat per 1,000 litres of milk, which can be channelled into parallel production of high-margin products such as butter, whipped cream desserts, ice cream or anhydrous milk fat. A strategic move, not a niche add-on Cottage cheese responds to consumer demand for health, convenience and premium options – three key drivers shaping the future of dairy. To capitalise on this opportunity, producers can use existing assets, launch quickly and expand modularly as market demand grows. The key is to invest in the right line solutions and process control to move beyond commoditised cottage cheese, capturing both the current cottage cheese wave and the next innovation wave. By adopting best-practice lines and integrated solutions, producers gain consistent, repeatable quality, maximise yield efficiency and position themselves for sustained product innovation. Whether creating high-protein variants, lactose-free versions or flavour-driven premium formats, the right technical foundation helps turn the cottage cheese opportunity into a resilient, premium category within any dairy portfolio.