Swizzels has expanded its popular Squashies range with the launch of two new products, Squashies Tropical and Squashies Sour Shooting Stars, aimed at capturing demand for bold flavours and HFSS-compliant treats in the UK confectionery market. Landing in stores ahead of the summer season, the new additions to the Squashies line-up introduce playful shapes and flavour combinations designed to stand out on shelf and drive impulse purchases. Squashies Tropical features parrot, pineapple and watermelon-shaped sweets in mango & passionfruit, pineapple and watermelon flavours, while Squashies Sour Shooting Stars combines tangy profiles such as pink lemonade, starfruit & peach and cola lime in shooting star shapes. Both products are HFSS-compliant, reflecting rising consumer demand for lower-sugar confectionery options that still deliver on taste and texture. The brand’s signature soft and foamy format remains central to the new variants, which aim to provide a permissible treat without compromising on flavour. According to the company, the launch aligns with two major flavour trends in the confectionery sector, sour and tropical, while also offering retailers a visually distinctive product that can attract shopper attention. The sweets are packaged in bright hanging bags with an RRP of £1.15, with Squashies Tropical also available in price-marked packs to support value perception and impulse sales. Clare Newton, trade and shopper marketing manager at Swizzels, said the new products bring “bold new shapes and flavours” to the brand while maintaining the familiar texture and taste that consumers expect from Squashies.

Global Brands is aiming to reinvigorate the UK’s underperforming sambuca category with the launch of a new Italian liqueur range, Nottari Sambuca, tailored for the on-trade. Set to debut at Northern Restaurant and Bar 2026, the new range introduces two variants: Nottari Bianca, a clear and aromatic expression, and Nottari Nero, a darker style with a more intense liquorice profile. Both products are bottled at 38% ABV and positioned to appeal to a broad adult demographic, particularly younger consumers seeking more engaging shot experiences. The launch comes at a time when the UK sambuca segment is facing declining interest, with operators reporting a lack of innovation and consumer engagement. Global Brands is positioning Nottari as a tool for pubs, bars and clubs to refresh their spirits offering and drive incremental sales. Craig Chapman, head of brand at Global Brands, said the category has become stagnant, with limited differentiation between existing products. He noted that Nottari has been developed to inject “attitude and energy” into the segment, supported by point-of-sale materials designed to boost visibility and conversion at the bar. From a food and beverage industry perspective, the move reflects a broader trend of suppliers seeking to revitalise legacy categories through branding, flavour variation and experiential drinking occasions. Sambuca, traditionally associated with after-dinner serves and shot rituals, has struggled to compete with newer, more dynamic categories such as tequila and flavoured liqueurs. With both on-trade visibility and experiential consumption central to the strategy, Nottari is intended to encourage new rituals and social drinking moments, helping venues differentiate their offer in a competitive late-night market. Nottari Bianca and Nottari Nero are now available to the UK on-trade via GoodTimeIn at a recommended retail price of £20.50, with Global Brands supporting rollout through targeted marketing and in-venue activation.

Shinkei Systems is scaling its operations in the Pacific Northwest with the acquisition of a 16,000-square-foot seafood processing facility in Tacoma, Washington. The new Seremoni Grade Plant more than doubles the company’s operational footprint and establishes a strategic West Coast hub close to key fisheries in Alaska, Washington and California. The facility will support the production and distribution of the company’s Seremoni Grade fish, which is positioned as a high-quality, traceable seafood offering for chefs and consumers. By owning and operating the site, Shinkei gains end-to-end control of its supply chain, from harvest through to processing, enabling tighter quality assurance and improved consistency. The company currently focuses on black cod, with plans to expand into additional species later this year. Co-founder and CTO Reed Ginsberg said the investment allows the business to scale while maintaining the defining characteristics of its product, including flavour, texture and shelf life. The vertically integrated model is also expected to enhance traceability, an increasingly important factor for foodservice operators and retailers navigating sustainability and provenance requirements. The facility is expected to be fully operational this spring, initially employing more than 50 staff, with additional seasonal hiring anticipated during peak fishing periods. Alongside increased processing capacity, the Tacoma site will serve as a launchpad for Shinkei’s next-generation quality control platform, NERA. The system analyses biological data from each fish in real time to generate objective assessments of freshness and shelf life, capabilities that could address long-standing challenges in seafood distribution, where standardised expiry metrics are often lacking. The facility was acquired from FATHOM Seafood, a well-established processor in the Seattle area, and will act as a central hub for national expansion across both restaurant and retail channels. Founder and CEO Saif Khawaja said the technology provides supply chain partners with greater visibility into product quality, helping buyers make more informed purchasing decisions and reduce waste.

Nescafé has expanded its Espresso Concentrated range in the UK with the launch of two new variants: mocha and decaf. The additions join the existing classic, caramel and vanilla flavours, extending the brand’s portfolio of liquid coffee concentrates designed for at-home iced coffee preparation. Developed by Nestlé’s R&D teams, the range is positioned as a format enabling consumers to create barista-style iced coffees using a concentrated liquid base. Each bottle contains 16 servings and is intended to be mixed with milk or plant-based alternatives. The mocha variant introduces a chocolate-flavoured option, while the decaf offering targets consumers seeking caffeine-free alternatives without changing preparation methods. Ingrid Hayes, marketing director for Nescafé UK and Ireland, said: "Following the huge success of our Nescafé Espresso Concentrated launch last spring, we’re thrilled to welcome two new variants to the range". “Iced coffee fans in the UK and Ireland can now enjoy both mocha and decaf versions for a quality, 'coffee shop at home' experience. Whether you're taking a well-deserved break or catching up with friends and loved ones, it's never been easier to enjoy an iced coffee from the comfort of your home that is both affordable and convenient." The full Nescafé Espresso Concentrated range will be available nationwide from mid-March.

General Mills has agreed to sell its Brazil business to 3corações, as part of efforts to streamline its portfolio and focus on higher-growth categories. The transaction includes local brands Yoki and Kitano, along with manufacturing facilities in Pouso Alegre and Campo Novo do Parecis. General Mills said the divestment supports its ‘Accelerate’ strategy, aimed at improving margins and concentrating its international operations on priority platforms such as super premium ice cream, Mexican food, snack bars and pet food. Since fiscal 2018, the company has reshaped nearly one-third of its portfolio through acquisitions and divestitures. The Brazil business generated approximately $350 million in net sales in fiscal 2025. The deal is expected to close by the end of 2026, subject to regulatory approvals and customary conditions. Top image: © General Mills

Amyris has completed construction of a new production line at its flagship precision fermentation facility in Barra Bonita, Brazil. The expansion adds a fourth production line to the site, complementing three existing large-scale fermentation lines. The new installation features a 2x80-cubic-metre configuration, designed to accelerate scale-up and improve flexibility in producing high-value speciality molecules used across industries, including food and beverage, flavour and fragrance, and health. Chief executive officer Kathy Fortmann described the investment as a key step in meeting growing customer demand for sustainable and customisable ingredients. She noted that the additional capacity will enable the company to support more partners while maintaining performance, quality and sustainability standards expected by global brands. The Barra Bonita facility plays a central role in Amyris’s strategy to deliver renewable alternatives to traditionally petrochemical- or agriculturally derived ingredients. The new line is equipped with advanced automation, process controls and data-driven monitoring systems, aimed at improving efficiency, reliability and production precision. According to chief operations officer Adam Blaziak, the enhanced automation capabilities allow the company to produce molecules with greater consistency and control, an increasingly important factor for food and beverage manufacturers seeking scalable, clean label and sustainable ingredient solutions. For the food and beverage industry, the expansion comes amid heightened demand for resilient supply chains and environmentally responsible sourcing. Precision fermentation is gaining traction as a viable route to produce flavours, sweeteners, lipids and other functional ingredients with reduced environmental impact compared to conventional methods. With the new line now operational, Amyris said it is better positioned to support customers at various stages of product development and commercialisation, from early innovation through to full-scale production. Founded in 2003, Amyris has built its business around renewable biological chemistry, using fermentation to create speciality ingredients designed to improve product performance while reducing reliance on finite resources. The latest capacity expansion signals continued momentum in scaling biomanufacturing solutions for mainstream food and beverage applications.

Artificial intelligence is rapidly reshaping the global food system, a strategic engine that can reduce waste and accelerate decision-making. Far beyond chatbots, AI now informs ingredient design, regulatory compliance, R&D workflows, supply chain resilience and personal health. As adoption accelerates, food leaders are grappling with questions: What can AI genuinely deliver? Where are its limitations? And how can food leaders apply it responsibly? These questions are rising to the forefront ahead of Future Food-Tech San Francisco, where AI is one of the core pillars shaping this year’s programme. The summit will gather experts exploring grounded, practical applications of AI that can support more resilient, efficient and sustainable food systems. To understand the current state of AI in food-tech, we asked six leaders driving the transformation to share where AI is making the biggest impact, which fears are unfounded and what capabilities they hope to see emerge over the next decade. A common thread emerged: the most powerful AI is not replacing experts, it is amplifying them.   AI as the new orchestrator of nutrition, health and food systems For Thomas van den Boezem, partner at PeakBridge, one of the biggest misunderstandings is the assumption that AI is merely a tracking tool. In reality, it is becoming an integrator – connecting data streams that were previously impossible to analyze together at scale. “AI is not just for tracking, it is an orchestrator," he says. "Think about nutrition and health: we can now measure everything including glucose, ketones, hormones, sleep and DNA. But that data alone does not mean much. The breakthrough is through AI platforms that can integrate all of it into electronic health records, pharmacy systems and physician data.” The same principle applies to food and beverage companies, he notes. AI must support existing systems, not disrupt them. “Food and beverage companies operate in heavily regulated environments with fixed processes. AI tools have to fit into existing workflows and show measurable ROI,” he adds. Across the industry, this theme is echoed: AI works best when it becomes part of the fabric of daily operations.   Inside the AI-driven innovation cycle At CJ CheilJedang Foods, AI is already reshaping the end-to-end innovation journey. Auroni Majumdar, VP of global open innovation R&D, emphasises that AI is interwoven across insights, prototyping and manufacturing – not as a replacement but as a productivity multiplier. “We use AI across the full end to end innovation cycle, from insights generation and concept development to product development and operations,” he explains. On the consumer insights side, CJ uses AI-driven intelligence platforms to interpret global flavour trends, category disruptions and micro level textural preferences. AI also supports technical R&D: “We leverage AI for technology landscaping, strategy development and iterative hypothesis generation, which is then validated in the lab. Those results feed back into the system for ongoing optimisation.” The biggest takeaway? Efficiency. Cycles are faster, bottlenecks disappear and experimentation becomes more targeted. But success depends on expertise. “The key constraint is the need for internal super users who understand both the tools and the context of large scale food innovation.” Without that dual fluency, he warns, models risk hallucinations or misuse. AI is powerful, but only in the right hands. Designing molecules with AI: A new era of food R&D Many food companies still rely on trial and error. Schrödinger brings a radically different model to the industry: physics-informed AI that predicts ingredient interactions at the molecular level. Product manager Jeff Sanders argues that this shift is long overdue. “Roughly 20,000 new products launch every year, yet the failure rate exceeds 80 percent. This massive waste stems from the industry’s reliance on blind trial and error,” he explains. “We do not replace the lab. We make it smarter.” Schrödinger’s system predicts instability and incompatibility before formulation reaches the bench, saving resources and reducing failure rates. Sanders stresses that not all AI is equal. Trust is essential. “Many tools are black boxes that generate statistical guesses without explaining the underlying mechanism. Schrödinger is different. We offer a glass box view that combines the speed of AI with the rigor of physics.” He points to emerging successes like NotCo to prove the science works. However, achieving widespread adoption requires cultural change. “Capturing the full value of next-generation toolsets requires people to do things in new ways. Transitioning from trial and error to hypothesis-driven design demands a shift in mindset.” Looking ahead, Sanders imagines a future where food is intentionally designed at the molecular level, not discovered by accident.   AI for compliance, quality and risk reduction While much of AI’s publicity centers on R&D, regulatory compliance remains one of the industry’s most complex pain points. Federico Fontanella, head of strategic innovation and product partnerships at Trace One, believes this is where AI’s real power lies. “AI is most powerful when it works with trusted data and domain expertise. In food, the value is not flashy automation but continuous control,” he says. Trace One Copilot is embedded directly inside PLM and compliance systems, supporting R&D, packaging, quality and regulatory teams. “A common fear is that AI replaces human expertise. In practice, the best systems keep humans in control and use AI to surface insights faster and more reliably.” Fontanella identifies the main hurdles as data quality, governance and integration. Without clean product data, no AI system can deliver safe results. He hopes the next decade brings proactive AI systems that monitor regulatory changes in real time, simulate formulas and design compliance into products from the start.   AI as a force multiplier for food science For Camilo Castro, AI corporate director at Alianza, the conversation starts and ends with lipids. Lipidia, the company’s AI platform, is purpose-built for lipid science and already delivers measurable value. “When we combine our clients’ needs with Lipidia, weeks of trial and error become days or even hours of focused iteration,” he says. “The value is tangible: faster time to market, fewer lab runs, reduced saturated fat, lower cost and measurable CO2 savings.” But Castro emphasises that AI enhances – not substitutes – expertise. “AI does not replace experts. It amplifies them. Our lipid scientists remain at the center and are the owners and developers of Lipidia.” With strong guardrails like private deployments and audit trails, the team is focusing on the next evolution. “Our vision is a comprehensive AI framework that integrates physics-informed formulation, closed-loop plant connectivity and regulatory-by-design protocols.” Ultimately, Castro describes a future where AI transforms inconsistent raw materials into predictable nutrition, boosting resilience and sustainability.   Connecting the global innovation ecosystem Halo takes a different approach by focusing on matching. Founder and CEO Kevin Leland explains that food innovation is increasingly multidisciplinary, yet discovery often remains slow and fragmented. “AI’s highest leverage in food is speed to clarity. It reduces the time between a question and a set of options worth testing,” he says. Halo enables researchers, suppliers and start-ups to showcase capabilities while AI matches needs to solutions. But trust is essential. “The biggest hurdles are adoption and trust. Teams need transparency in why something is recommended and confidence that results are reproducible.” Leland’s vision is for AI that companies can rely on in high-stakes settings. “I want AI that is measurably trustworthy. That means clear uncertainty, traceable reasoning and learning from real-world feedback.” He also hopes to see stronger system optimization across forecasting, handling and logistics, as well as privacy-preserving collaboration so companies can learn from shared patterns without compromising IP.   What’s next: Precision, trust and proactive design Across these six expert perspectives, several themes emerge: AI will not replace experts – it will transform their work. Data quality determines AI performance. Transparent AI will become essential in regulated environments. The future is proactive rather than reactive. The next decade will be defined by intentional design, not accidental discovery.   Conclusion: AI is becoming the infrastructure of food innovation AI in food tech is no longer experimental. It is embedded, operational and accelerating some of the industry’s most complex challenges – from formulation to compliance to partnership discovery. Across every insight shared, one message stands out: AI delivers its greatest value when it is paired with strong expertise, reliable data and responsible governance. With scientists, regulators and innovators guiding the process, AI becomes the infrastructure that supports faster innovation, greater resilience and more sustainable food systems. These themes will come into sharp focus at Future Food-Tech San Francisco on 19-20 March, with a dedicated AI Innovation Lab workshop on day two of the summit. Experts will lead exploration of the tools, use cases and practical frameworks shaping the next chapter of AI-driven food innovation. Secure your ticket   now to join the action.

US-based flavours company OSF Flavors had added Peach Vanilla Cobbler to its portfolio, a new ‘comfort flavour’ inspired by the classic American dessert. The flavour solution combines the ‘fruity brightness’ of sun-ripened peaches with biscuit-like, buttery and caramelised notes of cobbler pie, and hints of creamy vanilla ice cream. OSF said it designed the flavour for cross-category innovation, with the solution suitable for a wide range of applications. In beverages, it can brighten the woody and slightly tannic notes of black tea, or add smoothness, warmth and sweetness to reduced-sugar formulations. Dairy applications are also suitable, with the natural peach flavour ideal for indulgent products such as ice cream. Additionally, bakery and pastries can benefit from the sweet peach and vanilla flavour profile. Pierre Battu, managing director for Asia at OSF Flavors, commented: “This profile taps directly into the strong resurgence of comfort-driven dessert nostalgia currently trending across TikTok, Instagram Reels and Pinterest. Peach cobbler content is generating high engagement, particularly around indulgent bakery, ice cream and seasonal beverage concepts.”

Tilray Brands has confirmed its latest agreement to acquire certain BrewDog assets in the US, following its purchase of the craft beer group’s UK, Ireland and Australia operations earlier this month. The deal includes BrewDog’s manufacturing and brewing operations in Colombus, Ohio, as well as three pubs in Ohio (Colombus, New Albany and Cleveland), one hotel in Colombus, and the flagship brewpub in Las Vegas, Nevada. It also includes a franchised BrewDog location in Denver, Colorado, and a licensed location in Colombus airport. Once the transaction is complete, New York-headquartered Tilray will incorporate the BrewDog brand into its US craft beer portfolio. The acquisition aligns with Tilray’s ‘regional jewel’ craft strategy, which centres around developing strong local craft brands in their primary markets and strengthening relationships with regional craft beer consumers. BrewDog’s US assets will provide flexible production capabilities for Tilray, enhancing its beverage network in the Midwest and Southwest regions and creating opportunities for innovation in both craft beer and emerging beverage categories. Tilray announced its £33 million acquisition of BrewDog’s UK and Ireland assets in early March , after the Scottish craft brewer appointed administrators in February following a period of sustained losses and commercial challenges. BrewDog’s struggle reflects a decline in the craft beer and broader alcohol market, particularly since the Covid-19 pandemic, due to factors such as changing consumer drinking habits and economic pressures. The company has also faced considerable controversy in recent years over alleged mistreatment of staff. Its deal with Tilray resulted in the loss of nearly 500 jobs in the UK, with workers’ union Unite describing the management of the sale’s impact on staff as a “national disgrace”. Tilray followed up with the purchase of BrewDog’s Australia business last week , including two BrewDog bars in Brisbane and three franchised locations in Victoria, New South Wales and Western Australia. Commenting on the US deal, Tilray’s chairman and CEO, Irwin D Simon, said: “BrewDog has built a strong following in Ohio and established a highly visible presence in Las Vegas, including a flagship brewpub located on a premier stretch of the Las Vegas Strip”. He added: “These assets fit squarely within our brewpub model, creating destination led venues that deepen consumer engagement while providing new opportunities to introduce and sell our broader portfolio of Tilray beverage brands”. Tilray’s F&B platform includes craft beers and spirits as well as functional beverages, alcohol-free drinks and cannabis products. The deal is anticipated to close in Q4 2026, pending customary regulatory approvals. The transaction amount for the US business was not disclosed.

Ask any brewer, no matter how seasoned, what keeps them humble: fermentation is always on that list, says Jared Resnick, founder and CEO at Sennos. In this exclusive opinion piece, he delves into how fermentation is the living engine of brewing, the one phase of production that refuses to be tamed by tradition alone. For centuries, brewers compensated with manual checks, hydrometers, notebooks and tools that give us glimpses but not clarity. We built density curves from isolated snapshots. We made great beer, but too often we relied on intuition and experience to fill the gaps between data points. Today, the tools have finally caught up with the craft. Modern sensing and AI-driven analysis enable us to understand yeast behaviour with a level of precision that was previously impossible. What used to be guesswork is now insight. What used to be reactive is becoming predictive. Why fermentation no longer needs to defy control Yeast is alive. It responds to everything around it: temperature, pressure, oxygen exposure, wort composition and microbial competitors. Even the slightest shift can change the trajectory of a batch: alcohol development, ester formation, clarity, attenuation and aroma. That biological chaos is part of what makes brewing so beautiful. But it also means variation is inevitable. Manual sampling lets brewers look back at a moment that has already passed. It’s a static snapshot of a dynamic process. Today’s breweries need more than hindsight. They need context. They need continuity. They need the full picture. With continuous in-tank monitoring of pH, temperature, internal and external pressure, gravity, density and dissolved oxygen, brewers finally gain real-time visibility into everything that drives fermentation outcomes. For the first time, we’re not just seeing what happened. We’re seeing what’s happening. The data living inside the tank Continuous monitoring changes brewing in the same way that microscopes changed biology; it reveals an entire world that always existed but was not previously visible. As yeast metabolises, the tank is alive with thermal, chemical and acoustic patterns. Using modern signal processing, we can translate those signatures into a real-time understanding of fermentation activity. We watch density fall as sugars convert to ethanol. We detect oxygen uptake and yeast stress as they emerge, not after they’ve already caused a deviation. AI and predictive analytics take this even further. Trends that once required decades of intuition now surface instantly. With early warnings, brewers can catch sluggish starts, stalled kinetics, or unusual pH behaviour before they threaten consistency. This isn’t replacing craft. It’s strengthening it. When data fuels creativity The great misconception is that data-driven brewing makes beer more sterile or less artful. The reality is actually the opposite. When brewers trust their fermentation profiles, they gain more creative freedom, not less. Because uncertainty is no longer the cost of experimentation, every batch becomes part of an evolving knowledge system. With auto-benchmarking, real-time deviation detection, and intelligent alerting, brewers will refine with confidence. They can push boundaries with new yeasts, dry-hop regimes or biotransformation strategies, knowing that if anything strays off-course, the system will alert them long before quality is at risk. Brewing shifts from managing issues to chasing possibilities. The future: Less fighting variability, more harnessing it Fermentation will always be alive, and it will always surprise us. That’s part of why we love this work. With the right technology, unpredictability stops being the enemy and starts becoming an advantage. AI-powered fermentation doesn’t replace the brewer. It amplifies the brewer. It removes the blind spots, and it preserves the craft. And it unlocks a level of consistency, creativity, and control that defines the future of our industry. We want a world where every tank becomes a source of clarity, not concern, and where the art of brewing is supported, not constrained, by intelligence.

GEA is expanding its digital dairy farming capabilities with the opening of a new software lab in Belfast, Northern Ireland. The facility will add 20 research and development (R&D) roles focused on advancing the company’s AI-powered livestock monitoring platform, CattleEye, alongside other digital solutions within GEA’s DairyNet farm management portfolio. The Belfast lab reflects the company’s broader push to scale digital technologies across dairy production, using data analytics and AI to improve animal health, operational efficiency and sustainability outcomes. Andreas Seeringer, CEO of GEA Farm Technologies, said: “With our new software lab in Belfast, GEA is strengthening its role as a technology leader in digital dairy farming. By improving animal health and well-being through AI-based solutions like CattleEye, dairy farms become more efficient, more sustainable and ultimately more profitable.” The CattleEye platform uses computer vision and machine learning to detect early signs of lameness in dairy cows and assess body condition scores, enabling farmers to intervene earlier and manage herd health more effectively. According to the company, the system is currently deployed on more than 140 farms across the UK, Europe, the United States and Australia, monitoring over 200,000 cattle across 23 countries. GEA acquired CattleEye in 2024 as part of its strategy to integrate advanced digital technologies into its next-generation dairy equipment and farm management solutions. The new Belfast facility will support further AI integration and expand the system’s capabilities, while also enhancing the functionality and user experience of the DairyNet mobile app used by farmers to manage herd data. The investment highlights Northern Ireland’s role in GEA’s global digital agriculture strategy, combining a strong dairy farming heritage with a growing technology sector. “The new software lab will be a significant milestone in integrating CattleEye fully into our state-of-the-art herd management systems and will extend our digital footprint in farming,” said Terry Canning, CattleEye co-founder and senior director at GEA. The technology is also expected to support sustainability goals by helping farms optimise animal health and reduce greenhouse gas emissions. The project has received financial support from Invest Northern Ireland, the region’s economic development agency. The funding is partly backed by the UK Government Shared Prosperity Fund. Speaking at the opening, Vicky Kell, director of innovation, research and development at Invest NI, said: "This investment in R&D is a vote of confidence in our talent, infrastructure and capabilities in Northern Ireland. The CattleEye solution shows how innovation can deliver competitive advantages in the global agri-tech market.”

Müller Yogurt & Desserts and sports nutrition brand Myprotein have expanded their collaboration with the launch of Müller x Myprotein Mixers, a new high-protein yogurt range designed to bring greater texture and flavour variety to the growing protein segment. The new range combines high-protein yogurt with separate high-protein mix-ins, creating a dual-compartment format intended to deliver contrast in flavour and texture while maintaining strong nutritional credentials. The products will launch initially in Morrisons this month, with additional retailers expected to follow. The launch builds on the partnership between the two brands, which began in September 2024 and has already delivered strong performance in the chilled yogurt and potted dessert (CYPD) category. According to Müller, the Müller x Myprotein range has recorded sales growth by value more than ten times higher than the wider CYPD market over the same period last year, highlighting continued consumer demand for protein-enriched dairy products. The new Mixers range is aimed at consumers seeking functional nutrition combined with indulgent taste and texture, reflecting broader shifts in the protein category beyond traditional sports nutrition. The Müller x Myprotein Mixers range will launch with three flavours: Banana Split with Chocolate Crunch, Strawberries & Cream with Vanilla Biscuits and Cookies & Cream with Cookie Crunch. Each 140g pot contains 15g of protein and is low in fat, with a recommended retail price of £1.50. Richard Williams, CEO of Müller Yogurt & Desserts, said: “Today’s protein shoppers want functional nutrition, but they’re not stopping there – they’re looking for products which provide added value and elevated benefits. With Mixers, we’re bringing new textures and flavour combinations into the protein fixture.” Neil Mistry, CEO of THG Nutrition, which owns Myprotein, added: “Consumers still want the functional benefits of protein, but they also expect great taste and enjoyable formats. By combining Myprotein’s expertise in performance nutrition with Müller’s strength in dairy innovation, we’re bringing products to market that deliver both.” The launch marks the latest step in the companies’ strategy to drive further growth in high-protein dairy and expand the reach of protein products among everyday consumers, as demand for functional yet indulgent chilled snacks continues to rise.