Consumers aren’t just looking for a quick buzz – they want energy that supports their wellbeing. 'Calm energy' is the new beverage category that combines traditional medicine principles with modern functional ingredients, creating products that boost focus, restore balance and provide lasting vitality without the crash. For beverage makers, this shift represents a new frontier in functional innovation, as Jenna Zhang, founder of SipZen, explains. In the bustling landscape of the modern F&B industry, we are witnessing a pivotal shift in consumer consciousness. For decades, the energy drink category has been dominated by a simple, brute-force formula: high-dose caffeine and sugar to trigger a sympathetic nervous system response, the 'fight or flight' reaction we recognize as a jolt of energy. But this surge is often a loan against our future well-being, one that must be repaid with interest in the form of jitters, anxiety and the inevitable crash. Today's consumer is no longer buying it. They are smarter, more discerning, and increasingly aware of the intricate connection between what they consume and how they feel. They are not just seeking energy; they are seeking vitality . This is the catalyst behind the most significant beverage trend of our time: the rise of 'calm energy'. At Sipzen, we believe this isn't just a trend; it's a fundamental recalibration. And for those of us in the B2B space, from product developers to retailers, the message is clear: the future belongs to functional beverages that work with  the body's natural rhythms, not against them. To understand this future, we must look to the past, to the sophisticated principles of Traditional Chinese Medicine (TCM). From sympathetic overdrive to parasympathetic balance In Western physiology, we understand energy in terms of ATP production and metabolic cycles. In TCM, which studies the pattern of herb to human interactions for thousands of years, the concept is more holistic. 'Energy' is Qi (气) – the vital life force that flows through the body. True, sustainable vitality isn't about a sudden spike; it's about a smooth, abundant and unimpeded flow of Qi. The modern hustle culture, with its reliance on stimulants, directly depletes our Yin, the cooling, moistening and restorative aspect of our physiology. Think of Yin as the body's battery reserve.  Caffeine, stress, and late nights exhaust this reserve, leading to a relative excess of Yang, the hot, active and stimulating force. This Yin-Yang imbalance manifests as that familiar feeling of being 'wired but tired': mentally exhausted yet physically agitated. The goal of 'calm energy' is to address this root imbalance. It’s not about adding more Yang (stimulation); it's about nourishing the Yin to create a natural, grounded, and enduring source of vitality. This approach supports the body's parasympathetic nervous system, the 'rest and digest' state, where genuine restoration and sustainable energy production occur. The TCM Toolkit for modern calm energy So, how do we translate this ancient framework into tangible beverage formulations? We move beyond isolated synthetic ingredients and turn to adaptogenic botanicals that have been honed over millennia. These are not stimulants; they are balancers. The Qi tonics: Building the foundation The first step is to fortify the very source of energy. Ingredients like Panax Ginseng (Xi Yang Shen) and Astragalus (Huang Qi) are renowned in TCM as Qi tonics. They work by supporting the spleen and lung systems, which are responsible for extracting Qi from food and air and distributing it throughout the body. From a scientific perspective, these adaptogens help modulate the hypothalamic-pituitary-adrenal (HPA) axis, enhancing the body's resilience to stress and improving mitochondrial function, the cellular powerhouses. This isn't a direct stimulant; it's like strengthening the entire electrical grid, not just flipping a switch. The Shen calmers: Cultivating mental clarity 'Calm' is not merely the absence of agitation; it is a state of mental clarity and focus. In TCM, this is the domain of Shen (神), or spirit, which resides in the heart. When Qi is deficient or chaotic, the Shen becomes disturbed, leading to anxiety and an inability to focus.  Tremella and peach gum: The ultimate Yin duo. These two ingredients are our weapons for deep hydration and Yin nourishment. Tremella ("Snow Fungus") is often called the "beauty mushroom," but its true power lies in its high polysaccharide content, which supports mucosal moisture and cellular hydration far more effectively than hyaluronic acid. Peach Gum shares this moisturizing, Yin-nourishing property. By addressing the Yin deficiency at the core of modern burnout, they directly combat the "wired" feeling and support a calm nervous system. Lemon balm: The modern Shen calmer. This herb is a classic for a reason. Lemon balm gently calms the Shen, easing feelings of restlessness and irritability. Research shows it supports GABA transaminase activity, promoting relaxation without sedation. It's the perfect daytime calmative for a 'calm energy' blend, reducing stress while maintaining mental clarity. Hawthorn berry: The heart protector. In TCM, the Shen resides in the heart. Hawthorn berry is a key herb for supporting the heart system, both physically by promoting healthy circulation, and energetically by helping to 'anchor' the spirit, especially when stress is related to worry or overthinking. The synergistic blends The Whole is Greater than the Sum of its Parts. The true power of TCM lies in formulation synergy, known as 'Jun-Chen-Zuo-Shi' – the principle of combining herbs into a balanced formula where each ingredient plays a specific role (emperor, minister, assistant, envoy). A modern 'calm energy' beverage is not a random assortment of trendy ingredients. It is a precise recipe. For example, we use fennel seed and dandelion root (the digestive aides). According to TCM, the spleen (the digestive system) is the source of postnatal Qi. Fennel seed warms and moves Qi in the middle burner, alleviating bloating and supporting digestion. Dandelion root gently clears heat and supports liver function, ensuring the smooth flow of Qi throughout the body. When digestion is optimal, energy is naturally produced and mental fog is cleared. The market opportunity: Formulating for the future consumer For beverage brands and retailers, the 'calm energy' category represents a massive opportunity to capture a growing segment of health-literate consumers. They are actively seeking out these solutions, often using terms like 'nootropics,' 'adaptogens,' and 'functional mushrooms'. By integrating TCM principles, we can offer them something deeper: a proven system of wellness. The execution, however, is critical. Success in this space requires: Authenticity: Consumers can spot a marketing gimmick. Partner with experts who understand the history and nuance of TCM and can formulate with intention, not just a list of ingredients. Palatability: TCM is infamous for its lack of palatability and level of bitterness. Modern extraction techniques and thoughtful flavour pairing with complementary botanicals (eg. sencha and hawthorn) are non-negotiable. Education: The B2B community has a responsibility to educate the B2C market. Use clear, scientific language to explain how  and why  these ingredients work. Transparency builds trust and justifies premium positioning. A sustainable path forward The rise of 'calm energy' is more than a new product category; it is a reflection of a collective desire for a more sustainable way of living. It aligns with the broader movements towards mindfulness, holistic health, and conscious consumption. As founders, developers and retailers, we have the privilege of shaping this new landscape. By respectfully bridging the gap between ancient wisdom and modern science, we can move the industry beyond the quick fix and towards beverages that truly nourish. We can offer our customers not just a momentary buzz, but a state of balanced, focused and calm energy that empowers them to thrive. The future of energy is not a crash. It's a state of flow. And it’s a future we can build, one thoughtful formulation at a time.

British jam brand Fearne & Rosie is adding a new seedless preserve range to its portfolio, available in raspberry and strawberry varieties. According to the brand, the jam boosts the same flavour as its existing range, with a smoother texture. Both flavours contain 70% fruit, packed with 51 raspberries and 31 strawberries per jar, and contain 40% less sugar than standard jams. They are vegan-friendly and made with entirely natural ingredients and zero seeds. The no-added-concentrate preserves are designed to provide a better-for-you jam option for spreading on toast, stirring into porridge or spooned into yogurt and granola. Rachel Kettlewell, founder of Fearne & Rosie, said: “With no added concentrate and no seeds, we’ve taken two of our flavour favourites and made them seedless, while keeping everything else our customers know and love exactly the same”. “The seed debate can divide opinion, so we thought it was time to make sure there was something for everyone. Seedless is 14% of the category and we’re excited to provide a fruit-filled, lower-sugar option for consumers.” Launching via Ocado and on the brand’s website from the end of January, the NPD will also be available to independents via wholesalers next month. The products are priced at £3.50 per 310g jar.

Keurig Dr Pepper’s $18 billion all-cash bid for JDE Peet’s marks a pivotal moment for the global coffee industry, accelerating consolidation at a time of record bean prices, supply disruption and intensifying pressure on margins across the food and beverage sector. The US soft drinks and coffee group formally launched its takeover offer today (Thursday 15 January), proposing €31.85 per share for the Netherlands-based owner of brands including Jacobs, Douwe Egberts, Peet’s and L’OR. JDE Peet’s board has unanimously backed the deal, with shareholders representing 69% of the company already committed. If completed in the second quarter, the acquisition would create one of the world’s largest pure-play coffee businesses, rivalling Nestlé’s dominant position in packaged coffee and sharpening competition across retail, foodservice and out-of-home channels. For manufacturers and suppliers, the transaction underscores how scale is becoming a strategic necessity in the coffee market, as climate-driven supply shocks and geopolitical volatility push raw material costs higher. Arabica and robusta prices have surged to record levels following droughts in Brazil and Vietnam, while recent US trade tariffs have added further uncertainty to global supply chains. Keurig Dr Pepper first announced plans for the buyout in August , alongside proposals to split the combined group into two separately listed companies: one focused on coffee and tea, the other on beverages including Dr Pepper sodas. Executives have said the move would allow each business to pursue more targeted growth strategies and capital allocation. Industry analysts say the separation could reshape competitive dynamics across both categories. A standalone global coffee business would command significant purchasing power over green beans, packaging and processing inputs, potentially widening the gap between multinational players and smaller roasters. To fund the deal, Keurig raised $7 billion from private equity investors last year, easing concerns about leverage. The companies said they have already secured regulatory approvals, reducing execution risk for what would be one of Europe’s largest consumer goods transactions in recent years. Shares in JDE Peet’s were little changed in early trading today, hovering close to the offer price. For the wider food and beverage industry, the deal highlights how commodity volatility is reshaping corporate strategy. As climate risk becomes embedded in pricing and procurement, companies with diversified sourcing, strong balance sheets and global scale are increasingly positioned to dictate terms. The proposed acquisition also raises questions for retailers and branded competitors, as a more concentrated coffee market could influence pricing negotiations, promotional strategies and innovation timelines in an already pressured category.

Carte D’Or is set to disrupt the ice cream tubs category with the launch of its new Carte D’Or Sundaes range – a first-of-its-kind grocery offering designed to deliver a customisable, soft-serve-inspired dessert experience at home. Developed in partnership with fellow iconic ice cream brand Cornetto, the new range combines Carte D’Or’s indulgent, soft-serve-style ice cream with Cornetto’s signature crunchy pieces. Available in Chocolate and Strawberry flavours, the Sundaes range features a patented dual-compartment tub, keeping the crunchy topping separate from the ice cream to maintain texture and freshness until serving. The innovative format allows consumers to personalise their dessert by adding as much – or as little – topping as they like, creating a more interactive experience that taps into personal treating occasions as well as sharing moments with friends and family. By bringing the theatre of a sundae into a take-home tub, the range aims to unlock incremental growth and re-energise the tubs segment, particularly among younger consumers with a growing preference for soft serve-style ice cream. Sue Carruthers, marketing manager – Desserts at The Magnum Ice Cream Company, said: “Carte D’Or has always been synonymous with quality and indulgence, and our new Sundaes range is a perfect example of how we’re combining this long-standing heritage with innovation to bring something truly different to the ice cream aisle. The combination of two iconic ice cream brands, Carte D’Or and Cornetto, makes us confident that it will excite existing brand fans and new shoppers alike, driving incremental growth for the category.” She added: “This is our first Carte D’Or innovation as part of The Magnum Ice Cream Company and marks the start of an incredibly exciting chapter in the brand’s journey. We’re committed to bringing more products to market that deliver moments of pleasure for shoppers and help reignite the ice cream tubs category.” The Carte D’Or Sundaes range launches from the start of January across all major wholesalers. Each 750ml multi-serve tub contains extra crunchy Cornetto pieces and will be supported by a significant investment in out-of-home and shopper marketing activations to drive awareness and trial.

Terry’s Chocolate is expanding its Easter range with a new premium shell egg as it looks to translate its long-standing Christmas dominance into sustained seasonal growth in the UK chocolate market. The brand, owned by France’s Carambar & Co, will launch its first-ever Chocolate Orange Marble Egg for Easter 2026, a 425g thick-shell egg featuring marbled chocolate-orange swirls and a full Terry’s Chocolate Orange inside. The product will retail at £14 and is aimed squarely at the gifting segment, where manufacturers are seeking higher value growth amid softening volumes. The launch comes after a strong Easter 2025 performance for Terry’s, with value sales up 28.5%, more than four times the growth rate of the wider Easter chocolate category, according to Kantar data cited by the company. For retailers and suppliers, the new marble egg reflects a broader strategy of 'affordable premiumisation' as confectionery brands look to protect margins while appealing to cost-conscious consumers trading up selectively for seasonal occasions. The innovation plays directly into the giant shell egg segment, which continues to grow despite pressure on discretionary spending. Alongside the new marble egg, Terry’s is bringing back its Chocolate Orange Cream Filled Egg, which sold out ahead of Easter last year after gaining traction on TikTok. The 34g filled egg will be supported for the first time by a multipack format, targeting the filled egg segment, the second-largest category within Easter confectionery. Filled eggs remain one of the fastest-moving Easter formats due to their lower price points and impulse appeal, making them strategically important for driving penetration and repeat purchase, particularly among younger shoppers. Terry’s will also reintroduce a range of established Easter SKUs, including its Exploding Candy Egg, shell eggs with mini eggs, and extra-large mint and orange shell eggs. The XL shell egg format, including a Tesco-exclusive line, helped Terry’s grow shell egg sales more than five times faster than the wider market last year, the company said. Mini eggs and Easter tablets will also return as Terry’s seeks to build scale across multiple Easter price tiers, from impulse to gifting.

Agronomics, the London-listed cellular agriculture investor, has put a further AUD 3 million (£1.5 million) into Australian biotech All G, underscoring growing investor confidence that animal-free dairy proteins are moving from pilot phase to commercial reality. The investment, made through a convertible note as part of a wider AUD 10 million funding round, will support All G’s scale-up of lactoferrin produced via precision fermentation – a high-value milk protein widely used in infant formula, medical nutrition and functional foods. For food and beverage manufacturers, the deal highlights how alternative protein technologies are beginning to clear regulatory and cost hurdles that have historically limited adoption in regulated categories such as infant and clinical nutrition. All G said it plans to launch lactoferrin products in the United States and China in the first quarter of 2026, following a series of regulatory milestones. In late 2024, the company became the first globally to receive approval in China to sell recombinant bovine lactoferrin, a market where demand is closely tied to infant formula consumption. Earlier this year, it also achieved self-affirmed GRAS status in the US for its animal-free bovine lactoferrin. Lactoferrin, which supports immune health and iron absorption, is traditionally extracted from cow’s milk in small quantities, making it expensive and supply constrained. Precision fermentation allows the protein to be produced without animals, offering the potential for lower costs, improved consistency and reduced environmental impact. Agronomics said the latest funding will be used to expand commercial-scale production, advance regulatory submissions in additional markets, strengthen intellectual property and support expansion in Asia and Europe. The investment brings Agronomics’ total exposure to All G to about £8.9 million, representing just under 5% of its reported net asset value. The funding was structured as a 24-month convertible note carrying a 6% annual coupon, with conversion discounts linked to the timing of a future financing or exit. For the broader food and beverage sector, the deal reflects rising interest in precision fermentation as a supply-side solution for ingredients that are costly, volatile or sustainability constrained. Major dairy and infant nutrition players have increasingly signalled interest in fermentation-derived proteins as a way to de-risk supply chains while meeting tightening environmental and traceability requirements. Agronomics, which focuses exclusively on cellular agriculture and fermentation-based food technologies, has built a portfolio of more than 20 companies developing alternatives to animal-derived ingredients. Regulatory progress in China – the world’s largest infant formula market – could prove pivotal in accelerating commercial uptake of fermentation-derived dairy proteins globally, particularly if All G can demonstrate cost parity and scalable supply.

US snack brand Like Air has launched a limited-edition Vietnamese coffee-flavoured puffcorn in partnership with premium coffee company Copper Cow Coffee. The partnership aims to highlight how emerging food brands are using social commerce and co-branded flavour drops to accelerate product innovation and reach younger consumers. The online-only product, sold via TikTok Shop and the companies’ websites, marks Like Air’s first flavour collaboration of 2026 and reflects a broader shift among better-for-you food brands toward rapid, digitally led launches rather than traditional retail rollouts. Vietnamese Coffee Puffcorn blends roasted coffee notes with caramel flavours and is bundled with Copper Cow’s pour-over coffee and creamer products. For Like Air, the launch builds on its growing use of TikTok Shop as a direct-to-consumer testing ground. Since joining the platform in September 2024, the company has released 15 limited-edition flavours, using consumer feedback and social engagement to guide product development decisions. Industry executives say the model allows brands to shorten innovation cycles, reduce risk and generate demand signals before committing to national retail distribution. "This partnership lets us reimagine comforting flavors with a lighter, modern approach," said Allison Lin, co-founder of Like Air. "By working with Copper Cow Coffee, we can introduce bold, globally inspired flavours, and we're thrilled for customers to try it." The partnership also reflects growing convergence between snacks and beverages, as brands look to extend flavour equity across formats. Vietnamese coffee has gained traction in US retail in recent years, driven by demand for premium, culturally authentic offerings and lower-sugar indulgence. Copper Cow Coffee, founded in 2017 and backed by Shark Tank investors, has built its brand around sustainably sourced Vietnamese coffee and single-serve formats. Like Air, launched in 2020, positions its puffcorn as a lighter alternative to traditional popcorn and is free from major allergens. Like Air said the collaboration is part of a wider 2026 strategy focused on selective brand partnerships and limited-edition releases designed to amplify reach without diluting brand positioning. The privately held company is currently stocked in more than 10,000 grocery stores across the US, alongside Amazon and its own direct-to-consumer channels. However, executives have increasingly pointed to social commerce as a way to trial new flavours and formats before pursuing broader retail expansion.

US President Donald Trump yesterday (14 January 2026) signed the Whole Milk for Healthy Kids Act of 2025 into law, enabling whole and 2% milk to be offered in schools as part of the National School Lunch Program (NSLP). The Act makes amendments to certain requirements for milk provided through the federal NSLP, administered by the US Department of Agriculture (USDA). Allowing access to whole and 2% milk is one of the key focuses, a reversal of the previous Obama-era regulations that required milk to be fat-free (skimmed) or low-fat (1%). Another notable aspect of the Act is the expansion of access to plant-based milk alternatives. Schools will now be able to serve dairy-free milk alternatives that are ‘nutritionally equivalent’ to their dairy counterparts – previously, this was only allowed on the basis that a written medical or physician’s note was provided. Schools must offer at least two different options of fluid milk at lunch daily and all options must be pasteurised, consistent with current regulations. Milk varieties may be unflavoured or flavoured – provided that the flavoured milk does not exceed the maximum limit of 10g of added sugars per 8 fl oz of flavoured milk. If plant-based alternatives are offered, these must include a similar level of key nutrients to cow’s milk – including at least 8g of protein – and must be fortified in accordance with FDA guidelines to ensure they contain sufficient levels of essential vitamins and minerals including calcium, magnesium and vitamin B12. A school food authority (SFA) is no longer required to notify the state agency that it is serving non-dairy beverages, and students who request a plant-based milk alternative for a non-disability-related reason are no longer required to submit a written statement. Parents and guardians, rather than just licenced physicians, are also now authorised to submit a note ensuring their child’s access to a non-dairy milk is guaranteed. The overhaul is consistent with the US government’s recently announced Dietary Guidelines for Americans , which significantly prioritise protein and whole dairy. US dairy cooperative Dairy Farmers of America (DFA) welcomed the passage of the Act through the House of Representatives and the US Senate in December 2025, before it was officially made law. Dennis Rodenbaugh, DFA’s president and CEO, described the legislation as “a win for children’s health and for America’s dairy farm families, who work tirelessly to provide wholesome, high-quality and delicious milk”. “Common sense has prevailed with Congress and the Senate recognising the importance of giving kids access to more complete nutrient-rich and delicious beverage options that support growth and overall health,” he said. Commenting on the expansion of access to plant-based milk substitutes, Sanah Baig, executive director of the Plant Based Foods Institute, said: “Students deserve choices at school that reflect the way families eat today. This legislation respects parents’ choices, provides kids with more options, and strengthens American agriculture.” “Allowing schools to offer nutritionally equivalent plant-based milks alongside dairy milk unlocks new markets for American farmers that grow soy, nuts, peas, oats and other nutritious crops used to make these products.”

The Dairy Council of California has released its new 2026 Trends for Education and Health Professionals publication, offering an in-depth look at emerging forces shaping food, nutrition and health systems that industry stakeholders should watch this year. Designed for nutrition educators, health professionals, foodservice innovators and food system partners, the annual trends report translates cutting-edge research, policy shifts and real-world insights into actionable guidance. The 2026 edition emphasises how evolving science and consumer expectations are influencing eating patterns, product positioning and community outcomes. According to the report, four major trend vectors will shape the dairy – and broader food and beverage – landscape: Rising consumer demand for protein and dairy innovation: Protein continues to be a central driver of consumer choice, particularly products that balance high-quality dairy protein with convenience and wellness attributes. Defining and regulating ultra-processed foods: As regulators and public health advocates debate what constitutes 'processed,' clearer frameworks are emerging that could influence labelling, marketing and formulation strategies across categories. Children’s health and nutrition challenges: Persistent nutritional gaps among youth underscore opportunities for dairy and fortified foods to play a larger role in school and community nutrition initiatives. Integration of nutrition in healthcare: With an increasing focus on preventative health, the report highlights opportunities for dairy and nutrient-rich foods to be integrated more fully within clinical and wellness programs. The publication also explores broader themes, including nutrition policy dynamics and the resurging interest in whole milk within certain consumer segments. “This year’s report reflects both the challenges and opportunities facing our food and nutrition systems,” said Amy DeLisio, CEO of Dairy Council of California. “By bringing together evidence, expert perspectives and practical implications, Trends equips professionals to take informed action, from designing programs to shaping policies that create healthier outcomes.” For food and beverage manufacturers in the dairy category, the insights may inform new product concepts centred on high-protein formulations, ingredient transparency and health-focused positioning, all of which continue to influence innovation pipelines and consumer loyalty. Aligning product development with emerging regulatory definitions and health priorities can help brands navigate a rapidly evolving market.

US cultured dairy specialist Lifeway Foods is set to expand beyond drinkable kefir with the launch of Probiotic Kefir Butter, a hand-churned, spreadable European-style butter that combines traditional butter craftsmanship with the brand’s expertise in fermented foods. Scheduled to debut in 2026, the new range will be available in an 8oz tub and will launch in three variants: Unsalted, Sea Salt and Honey Butter. The products are designed for spreading, baking and cooking, as well as finishing dishes and brunch occasions. Lifeway said the launch builds on decades of experience in cultured dairy and butter production through its Fresh Made subsidiary, with existing manufacturing capabilities, specialist equipment and capacity already in place to support scale as demand for premium butter continues to grow. “Our strength has always been cultured dairy. We already operate a butter business and understand the category deeply,” Julie Smolyansky, president and CEO of Lifeway Foods, said. “What has changed is the consumer mindset. With newly released dietary guidelines highlighting cultured foods and growing demand for quality, full-fat dairy, we see a significant opportunity to innovate at the intersection of butter and kefir.” The Butter and Butter Blends category is now valued at around $6 billion in the US, with premium and European-style formats driving growth as shoppers trade up for flavour, texture and versatility. Spreadable tub formats are also gaining share, offering added convenience without compromising on indulgence. “For retailers, butter is a category that delivers both velocity and premium trade-up,” Smolyansky said. “It creates a meaningful opportunity for differentiation within the refrigerated dairy case.” The three SKUs have been developed to cover a range of usage occasions: Unsalted, targeted at cooking and baking; Sea Salt, designed for finishing savoury dishes; Honey Butter, aimed at breakfast, snacking and sweet applications. “Consumers feel more comfortable enjoying high-quality dairy fat again, and retailers are responding. Butter and kefir are both categories rooted in tradition, and bringing them together opens up exciting new possibilities.” Smolyansky added. Lifeway Probiotic Kefir Butter will roll out in select retail and foodservice channels from 2026, with further details on distribution, merchandising and promotional support to be announced closer to launch.

Müller UK & Ireland has set out the next phase of investment at its Skelmersdale site in West Lancashire, proposing a number of changes to production at the site. With global demand for dairy products forecast to rise over the coming decade, the business is investing significantly to expand the capacity and capabilities of the site, using milk sourced from British farms. As part of its ambition to create a flagship milk-drying and dairy ingredients facility, Müller has confirmed plans to develop a new in-house logistics hub at Skelmersdale. The hub will be designed to accommodate up to 65 milk collection vehicles and will support the daily collection of raw milk from supplying farms, enhancing operational efficiency and supply chain resilience. To support the ongoing investment, Müller has also confirmed it will recruit up to 90 new roles linked to the new logistics hub. Vacancies will include drivers, driver trainers, vehicle technicians and logistics support roles. Alongside these developments, Müller is proposing changes to production at the site following discussions with its long-term retail partners. Under the proposals, fresh milk and cream production would move from Skelmersdale to alternative locations within Müller’s existing UK manufacturing network. As a result, the company has entered into a collective consultation at the Skelmersdale site to assess future operational requirements. Subject to the outcome, Skelmersdale would transition into a centre of excellence for milk balancing, reinforcing its role in securing supply chain resilience and supporting the wider UK dairy industry. The review could potentially place up to 90 roles at risk of redundancy, although Müller stressed that no final decisions have been made. The business said it would explore opportunities for redeployment of skills across the wider Skelmersdale site and the Müller UK network as part of the consultation process. Müller said it will approach the consultation in an open and constructive manner, with a commitment to understanding employee feedback and evaluating all available options before making decisions. “We’re investing in a flagship facility that will set new standards for milk drying, dairy ingredients products and logistics, creating a bright future for Müller Skelmersdale,” said Rob Hutchison, CEO of Müller Milk & Ingredients. “Our investment will lead to better service and quality for our customers at home and abroad, and new opportunities for local people. Change is never easy, and consultations can be unsettling. We take this process seriously and will carefully consider every option before making decisions." He continued. “We’re confident in the plans underway and the future developments we’re working on at Müller Skelmersdale – initiatives that will strengthen our position and deliver benefits across the entire dairy supply chain. We are creating long-term and highly skilled local job opportunities and putting Skelmersdale firmly on the map as a key player in the UK dairy industry.”

Andy Bagnall. The British Soft Drinks Association (BSDA) has appointed Andy Bagnall as its new director general, replacing Gavin Partington, who is retiring after 13 years in the role. Bagnall took up the position on 12 January and will lead the trade body representing a broad cross-section of the UK soft drinks industry, including major manufacturers and brand owners such as Carlsberg Britvic, Coca-Cola Great Britain and Suntory Beverage & Food GB&I. He joins the BSDA with a background spanning politics, professional services and trade associations. A former political adviser, Bagnall has held senior leadership roles at the Confederation of British Industry and KPMG, as well as within the rail sector, most recently serving as chief executive of Rail Partners. Commenting on his appointment, Bagnall said he was joining the association at a pivotal moment for the sector. “The association plays a vital role in representing its members, and I look forward to working closely with them to ensure their voices are heard and their interests effectively championed,“ he added. “With sales of more than £22 billion a year and over 17,000 people working directly in the industry, soft drinks is a sector which packs a punch, and it’s crucial that our members’ contribution is both recognised and supported.” He identified the delivery of a fit-for-purpose deposit return scheme (DRS) by October 2027 as a key priority for the association, describing it as a critical step towards greater circularity. BSDA president William Watkins, founder and owner of Radnor Hills, said Bagnall’s strategic and policy experience would strengthen the association as members face increasing regulatory and cost pressures. “We are thrilled to have Andy on board,” Watkins said. “The BSDA represents an interesting and varied mix of companies, from global brand names through to family-run small businesses, many of whom are feeling the pinch from rising input costs alongside an endless conveyor belt of policy measures.” Watkins added that Bagnall’s leadership would play a key role in driving the association’s work and enhancing support for members. Outgoing leader Partington joined the BSDA as director general in October 2012. During his tenure, he oversaw the association’s response to major regulatory developments, including the introduction of the Soft Drinks Industry Levy and proposals for deposit return schemes across the UK. Reflecting on his time in the role, Partington said: “It’s been a privilege to lead the association over the last 13 years and work alongside such a committed board, team and membership. I’m proud of what we have achieved together and am confident that the BSDA is well placed for the future.” Watkins commented: “During his tenure, Gavin steered our association through the choppy waters of the Soft Drinks Industry Levy, as well as the abortive attempt by Scotland to set up its own DRS, along with many other challenges. He has built the BSDA into an efficient and effective trade body and leaves behind a legacy from which members will continue to benefit.”