Ben & Jerry’s has unveiled its latest product innovation: the Cookie Dough Ice Cream Sandwich. The new launch aims to meet the burgeoning demand for convenient snacking options, which is anticipated to expand by 6.7% over the next three years. The new Cookie Dough Ice Cream Sandwich features a combination of Ben & Jerry’s iconic cookie dough flavour, renowned as the brand’s top-selling pint, enhanced with an indulgent twist. Each sandwich consists of two soft cookies – infused with vanilla and cocoa swirls – encasing a generous portion of rich vanilla ice cream, studded with cookie dough chunks. Lucy McManus, UK brand manager for Ben & Jerry’s, said: “We’re excited to introduce our Cookie Dough Ice Cream Sandwich, offering fans a new way to enjoy their favourite flavour". She continued: "This product is designed for both at-home enjoyment and on-the-go indulgence, allowing consumers to experience cookie dough bliss in a convenient format”. The Cookie Dough Ice Cream Sandwich is produced using Fairtrade Certified ingredients, including sugar, vanilla and cocoa, along with eggs sourced from free-range hens. The product will be available in two formats: a four-pack (68ml x 4) with a suggested retail price of £5, and a single sandwich (120ml) priced at £2.50. Distribution will commence in major UK retailers, including Asda and Morrisons, starting in January 2026.

SunBuzz has entered the rapidly expanding alcohol-alternatives market with the launch of its premium, alcohol-free, hemp-derived THC ready-to-serve cocktail line, targeting adult consumers seeking moderation-forward, better-for-you beverage options that still deliver a social, elevated experience. As mindful drinking, Dry January participation and reduced-alcohol lifestyles continue to influence purchasing behaviour, hemp-derived THC beverages are emerging as a fast-growing category. SunBuzz positions itself at the intersection of wellness, social ritual, and familiar cocktail culture, offering low-calorie formulations designed to replicate classic mixed drinks, without alcohol. The SunBuzz portfolio includes four initial flavours inspired by well-known cocktails: Espresso Martini, Cosmopolitan, Margarita and Jalapeño Pineapple Margarita. The beverages are packaged in 750ml resealable bottles intended for sharing and on-premise-style occasions. Each 5-ounce serving contains 20 calories and a measured 5mg blend of hemp-derived THC and CBG, aimed at delivering a consistent and approachable experience for adult consumers. “Consumers are rethinking their relationship with alcohol and looking for better-for-you beverage options that still feel social and sophisticated,” said Larry Trachtenbroit, founder of SunBuzz. “SunBuzz delivers an alcohol-free cocktail alternative that aligns with intentional drinking habits without sacrificing flavour or experience.” Unlike single-serve THC beverages that emphasise convenience, SunBuzz leans into premium presentation and classic cocktail familiarity. The brand’s focus on low calories and controlled dosing reflects broader industry trends toward transparency, moderation and wellness-forward formulations. SunBuzz products are made with hemp-derived THC and formulated in compliance with current applicable federal guidelines. The beverages are intended for adults 21 and over and are available where permitted by law. The brand has launched statewide distribution in New Jersey and is also selling direct-to-consumer online.

Saudi Arabia has begun cautiously loosening its long-standing prohibition on alcohol, a policy adjustment that, while limited in scope, is already prompting quiet recalibration among global food, beverage and hospitality groups assessing the kingdom’s evolving consumer landscape. Without public announcement, authorities have expanded controlled access to alcohol beyond diplomats to a small cohort of non-Muslim expatriates holding premium residency status, according to people familiar with the matter. Sales are restricted to tightly regulated outlets, with purchase quotas, identity checks and location limits firmly in place. For now, volumes are negligible and access remains confined to a narrow segment of residents. But for international brewers, distillers, distributors and hotel operators, the move signals something more consequential than immediate sales: the emergence of a regulated framework where none previously existed. “We always knew it was coming, that Saudi was preparing for something,” Michael Ratney, who served as US ambassador to the kingdom under the Biden administration, told the Wall Street Journal . “One thing was just the physical signals – you would go into new restaurants, and they all had bars. The bars didn’t have alcohol, but the infrastructure was starting to pop up.” A regulatory experiment, not a retail launch Alcohol has been banned in Saudi Arabia since the early 1950s, apart from tightly controlled diplomatic exemptions. Its reintroduction, even on a limited basis, touches on religious, cultural and political sensitivities that the government has sought to manage through incremental change rather than sweeping reform. Access is currently restricted to non-Muslim expatriates who meet income and residency thresholds, with purchases tracked through a points-based system. The government has not outlined a formal policy roadmap and officials have declined to comment publicly. Industry executives say the lack of fanfare is deliberate. By avoiding a headline policy shift, Saudi authorities retain flexibility to expand, pause or reverse the programme while gauging domestic response. That approach mirrors earlier social reforms under Vision 2030 – the economic diversification strategy launched by Crown Prince Mohammed bin Salman – where pilot schemes preceded broader liberalisation in areas such as entertainment, tourism and women’s participation in the workforce. Implications for drinks, hospitality and ingredients suppliers While the current regime does not permit alcohol sales in mainstream restaurants, bars or retail, analysts say it begins to address a structural issue that has long complicated Saudi Arabia’s ambitions as a tourism and events destination. The kingdom is investing heavily in high-end resorts along the Red Sea coast, as well as giga-projects such as NEOM and Qiddiya, designed to attract international visitors, conferences and sporting events. In most global markets, premium hospitality offerings assume at least some availability of alcoholic beverages. For global hotel groups with large Saudi development pipelines – including Marriott, Hilton, Accor and IHG – the question is less about whether alcohol will be permitted universally, and more about zoning. If so, a segmented model could be one outcome. We may start to see alcohol permitted in specific resorts or tourism zones, while remaining prohibited elsewhere. That is broadly consistent with how neighbouring markets have evolved. For drinks producers, particularly premium spirits and craft beer companies, any future participation would likely be indirect at first, supplied through licensed distributors serving hotels and resorts rather than consumer-facing retail. Executives caution that Saudi Arabia would not resemble a mass-market opportunity even under a more permissive regime. Consumption limits, high prices, import controls and cultural norms would cap volumes. But margins, particularly in luxury hospitality, could be attractive. A supply-chain story as much as a social one Industry specialists note that the emergence of a legal channel for alcohol could also reshape adjacent supply chains – from cold storage, operations and logistics to glass packaging, ingredients and flavourings, and non-alcoholic alternatives. Several global beverage groups already operate in Saudi Arabia through malt drinks, alcohol-free beers and functional beverages, categories that have seen strong growth. Any future expansion into alcoholic products would likely sit alongside – rather than replace – these portfolios. Saudi Arabia’s cautious approach reflects a broader pattern across the Gulf, where alcohol policy varies sharply by jurisdiction. The United Arab Emirates permits sales in licensed venues, while maintaining restrictions in more conservative emirates. Qatar and Oman allow alcohol in designated hotels. Kuwait maintains a total ban. Rather than importing any one model wholesale, Saudi policymakers appear intent on designing a system aligned with domestic priorities Analysts say the country is unlikely to replicate any single regional model, instead developing a system aligned with its own economic and social priorities. For now, the policy shift remains limited and tightly managed. But for an industry accustomed to reading regulatory signals years in advance, it represents a notable change in direction.

Arla Foods has entered the cottage cheese category with the launch of a new range, tapping into rising demand for high-protein and low-fat dairy products. Cottage cheese is experiencing a resurgence in the UK, driven by the increased consumer interest in high-protein dairy amid trends like rising health-consciousness and GLP-1 medication usage. Arla said it aims to broaden appeal among younger, protein-seeking consumers while driving value growth for retailers. With one in four UK households currently buying cottage cheese according to Kantar data, Arla hopes its latest launch will help recruit new and lapsed shoppers to the category by trading up from private label through ‘taste and trusted quality’. The range has been developed for broad, everyday usage across meals and snacks – such as on toast, in bakes and sauces, or as a high-protein topping. It combines a light and spoonable texture with a ‘clean and creamy’ taste, Arla said, aiming to appeal to young audiences who engage with social recipe trends involving cottage cheese on platforms like TikTok. Stuart Ibberson, Arla brand director at Arla Foods, said: “Cottage cheese is back on shoppers’ radar for good reasons – taste, versatility and protein. With Arla Cottage Cheese, we’re bringing the reassurance and reach of the Arla masterbrand to help retailers trade the fixture up, recruit younger shoppers and unlock repeat through everyday usage.” He added: “Penetration is building, and the UK still under-indexes versus other markets and adjacent dairy protein categories, so there’s clear runway for future growth”. The new line is available at selected UK retailers from today (5 January 2026) in Natural and Low Fat Natural varieties.

ADM has announced a three-year extension of its partnership with Bayer to support soybean farmers in Maharashtra, India. The initiative was launched in 2022, aiming to strengthen sustainable soybean farming practices in the region. It successfully reached 25,000 farmers by May 2025, achieving its targets and laying a strong foundation for scaling further. With the newly announced extension, the programme will now scale fourfold to 100,000 farmers and expand its coverage from 35,000 hectares to 200,000 hectares. It will cover seven districts in Maharashtra, adding Nanded, Parbhani, Hingoli and Solapur to its original footprint of Latur, Dharashiv (formerly Osmanabad) and Beed. The partnership draws from sustainability framework the ProTerra Foundation. It focuses on five key areas of supply chain sustainability: customised production management, tailored spray programmes that emphasise pre-harvest intervals and biodiversity protection, professional implementation guidance, detailed crop management documentation and collaborative post-harvest pest management expertise. ADM’s cluster agronomist team receives regular training on comprehensive crop cultivation practices, including nutrient and pest management schedules. This enables the company to guide farmers in implementing sustainable practices while safeguarding the economic viability of farming communities. Bayer, a life sciences and agricultural specialist, led extensive training programmes to strengthen farmers’ capacity in good agricultural practices, biodiversity and sustainability. Through model demonstration plots and large-scale outreach, the company has already engaged thousands of growers. ADM said it has leveraged its established network in India – which spans origination, oilseed processing, commodities training, and animal and human nutrition – to deepen support for farming communities. This includes on-the-ground engagement through its Krishi Vikas Kendras, a network of more than 50 crop development and procurement centres. Amrendra Mishra, managing director of Ag Services and Oilseeds and country manager for India at ADM, said: “Our extended partnership with Bayer reflects a long-term vision to safeguard food systems and foster a resilient future”. “By leveraging ADM’s market linkages and global resources, we aim to equip 100,000 farmers with the tools to strengthen economic resilience, enhance sustainable livelihoods and lead the future of Indian agriculture through practices that advance environmental and supply chain sustainability.”

Sharon Bligh From climate resilience to public health and supply chain stability, the food system sits at the crossroads of some of today’s most urgent global challenges. Sharon Bligh, director of health & sustainability at The Consumer Goods Forum, argues that meaningful progress depends on collective action across the value chain – from farm to fork – and a renewed focus on practical, scalable solutions. Our world cannot function without food to nourish the population. The recent EAT-Lancet 2025 report offers a compelling perspective: the global food system alone holds decisive power in determining whether we can solve some of our biggest environmental and social challenges. The report shows that one-third of global greenhouse gas emissions come from food, while 40,000 early deaths could be prevented daily if more people adopted a healthier, planet-friendly diet. From supply chain stability to public health, the food industry sits at the heart of multiple interconnected issues. We can’t have healthy people on a sick planet or sick people on a healthy planet – the health of both are intimately connected. Through my role at The Consumer Goods Forum, I speak every week with leaders of FMCG and retail companies about the innovative approaches they are taking to unlock the potential of the food industry, and the realities they are grappling with. I can see the huge potential for our industry to keep improving how we grow, transport and consume food. The hurdles we face are clear – and now it’s about determinedly sourcing and scaling practical solutions. Starting at the source with farmers The journey to transforming the food system should begin at the farm level. Smallholder farmers produce 70-80% of the world’s food, yet they face immense threats from climate shocks and often struggle to meet their own food needs. The cocoa industry, for example, relies on African smallholder farmers who supply over 90% of global cocoa. Despite their central role, many live in poverty and lack access to nutritious food, resulting in poor health. Addressing these gaps through targeted nutrition and livelihood programmes can significantly improve farmer wellbeing and stabilise productivity. Workforce nutrition of smallholder farmers is not just a moral imperative, but a smart investment for businesses wanting to strengthen their supply chains. Equally important is tackling food loss at source. The Global Farm Loss Tool, developed by World Wide Fund for Nature (WWF), in partnership with the CGF, empowers growers to measure and reduce on-farm losses, helping to conserve resources, improve yields and increase profitability. Reducing waste before it enters the supply chain is one of the most efficient ways to cut unnecessary costs and emissions. Transport efficiency through collaboration Once food leaves the farm, it enters a complex web of logistics. Transport inefficiencies not only drive up costs, they also contribute to spoilage, emissions and supply chain disruptions. To tackle this, collaboration is key. Retailers, suppliers and logistics providers must work together to streamline operations, share data and optimise routes. By aligning incentives and investing in smarter infrastructure, the whole value chain can produce less waste, ensure lower emissions and drive better profit margins across the board. In the UK, for example, Mondelēz International reduced transport emissions and costs by working with a retail partner to introduce double-decker trailers, doubling pallet capacity per truck. This simple but effective change cut the use of 2,600 trucks last year alone. In Canada, the company has enhanced logistics with another retailer by optimising the pooling pallet supply to one of their distribution centres. These initiatives are only possible through collaborations. Empowering healthier, more sustainable diets At the consumer level, the challenge is both behavioural and systemic. Diets low in nutrients are driving a global health crisis, while unsustainable consumption patterns are accelerating emissions caused by food waste. The food industry has a powerful role to play in shifting this trajectory. Reformulating products, promoting plant-based options and making healthier choices more accessible and appealing are all part of the solution. When nutritious options are seen as desirable, choosing them regularly becomes natural. The food industry can shift behaviours and create lasting change by providing consumers with clear, consistent information for making healthier choices. Labelling, marketing and digital tools can help bridge the gap between intention and action, turning healthy and plant-based eating into a habit. A compelling example comes from our supermarket and manufacturing members, who are offering fresh meal kits and promoting healthier cooking. By bundling together ingredients for popular recipes such as vegetable curries or stir-fry noodles, these companies are managing their inventory more efficiently, reducing on-shelf waste, while making healthy meals more desirable. While the exact approach will differ from shops and markets, this is a sign that targeted intervention can create concrete changes. A call for collaboration Transforming how we grow, transport and consume food is not always about just doing more - it is about focusing on what matters most. To build a food system that is resilient and efficient, we must rethink how we work together. No company, government, or organisation can fix the food system alone. It is one of the most complex systems on Earth, involving farmers, manufacturers, retailers, policymakers and consumers. But this complexity only intensifies the need for collaboration. Creating a better food system together is a major piece of the puzzle to address some of our world’s biggest problems. I am confident the industry has the determination, ingenuity and capability to unleash this potential.

Steve Statler. In kitchens around the world, the simple act of checking a date label has become a surprisingly high-stakes decision — one that shapes household habits, retail operations and even global sustainability. Most consumers don’t trust expiration dates, yet they continue to follow them, discarding billions of pounds of perfectly edible food each year. This tension between perception and reality isn’t just a quirk of home life; it exposes a systemic flaw in the way we evaluate freshness and safety. As new technologies begin to illuminate the true condition of our food from farm to fridge, the industry stands at a turning point: we can continue relying on outdated labels, or we can transform how consumers, retailers, and regulators understand and preserve the food we depend on. Steve Statler, CEO of AmbAI, explains how AI, smart sensors and real‑time freshness data are reshaping food safety, sustainability and the global supply chain. At home, my wife and I live on opposite ends of the food‑safety spectrum. I’ll sniff yogurt weeks past its sell-by date and confidently declare it “perfectly fine,” while she promptly discards anything that crosses the printed threshold. Just yesterday, she tossed an unopened package of chicken into the trash. When I asked why, her answer was familiar: "The date says it's expired." Yet it looked perfectly fine and had been properly refrigerated the entire time. Where do you fall on that scale? Are you a cautious date‑follower or a rebellious smell‑tester? In a recent AmbAI‑YouGov survey, 66% of respondents identified as cautious, 23% as relaxed and 11% as extremely strict, which means tossing food even before the printed date. This small domestic debate reflects a staggering global paradox. While millions face hunger worldwide, Americans throw away 120 billion pounds of food each year, about 40% of the US food supply. Despite the fact that more than three‑quarters of consumers distrust expiration dates, 56% still discard food the moment it “expires,” even if it looks and smells perfectly edible. An outdated system we still trust Our current food‑date labelling system is outdated and inherently flawed. “Best before” labels were introduced nearly a century ago, with a surprisingly colourful backstory: legend has it that Al Capone pushed for expiration dates on milk after a relative got sick from spoiled dairy. Conveniently, he also happened to control the bottle printing business. Since then, the system has evolved to be built for consistency, not accuracy. Static estimates assume perfect handling conditions for food products, when the reality can be dramatically different. A carton of eggs refrigerated during its entire journey from farm to your kitchen might remain safe weeks beyond its printed date. However, that harmless-looking chicken left in a hot delivery truck for hours could be dangerous long before its "use by" date, with no visible signs of contamination. The economic and environmental impact Annually, this disconnect costs the average American family between $1,600 and $1,800 in wasted groceries. Globally, the numbers are staggering: food waste causes 8-10% of greenhouse gas emissions and consumes precious water, land, and energy resources. Recent events have only raised the stakes. Amid inflation that's driven up grocery prices since 2019, families throwing away perfectly good food feels increasingly indefensible. And as extreme weather events continue disrupting agriculture with growing frequency, protecting the existing food supply becomes even more critical. According to RTS research, food is the single largest component taking up space in US landfills, making up 22% of municipal solid waste. Smarter sensors: AI becomes ambient intelligence Early tools like temperature loggers and colour‑changing freshness indicators have appeared on food packaging, but they provide only momentary snapshots, not full farm‑to‑fridge monitoring. What’s now transforming operations for two of the world’s largest retailers is what Gartner analysts call “ambient intelligence.” This approach combines ultra‑low‑cost, battery‑free Bluetooth sensors that continuously track a product’s temperature from farm to refrigerator. In the near future, these smart stickers will communicate directly with AI‑powered apps on phones and smart speakers, offering real‑time freshness insights instead of relying on static printed dates. This approach is an example of what NVIDIA CEO Jensen Huang has described as the rise of "physical AI" – intelligent systems embedded in the physical world that interpret context and respond in real time. Picture milk cartons that alert you when they’ve been left out too long, or meat packaging that tells your phone exactly how many fresh days remain based on its real handling history — not just a conservative date printed weeks earlier. Our AmbAI‑YouGov research shows 88% of consumers would rather rely on freshness data tied to actual storage conditions than static labels. Early pilots of ambient intelligence systems in retail settings have already cut waste while improving food safety compliance. One grocery chain testing smart monitoring in its dairy department could save hundreds of thousands of dollars per store each year, all while reducing customer complaints about spoilage. The takeaway is clear: consumers don’t want to guess, they want information they can trust. Industry and policy momentum The regulatory landscape is also rapidly evolving. The FDA's Food Safety Modernisation Act Rule 204, with compliance expected by mid-2028, mandates enhanced traceability for high-risk foods. And while Digital Product Passports aren't yet required for food in Europe, the precedent is clear – accountability and transparency are becoming regulatory priorities. Major retailers are also responding. Walmart, Kroger and Tesco have all launched pilot programmes exploring dynamic pricing and smart labelling to reduce waste. Meanwhile, technology providers, including Microsoft, Google and Amazon, have announced initiatives to incorporate food freshness data into their consumer platforms. The path forward Transitioning from static expiration dates to dynamic freshness tracking won’t happen overnight. But the convergence of advanced technology, consumer demand and regulatory momentum is driving change faster than ever. Our AmbAI‑YouGov survey found that 72% of consumers feel guilty throwing out food that might still be safe, yet uncertainty forces them to discard it anyway. The benefits go far beyond waste reduction. Verified handling data across the supply chain allows retailers to protect margins, farmers to be rewarded for quality and consumers to make confident, informed choices. For the food industry, the message is clear: those who embrace this shift will gain a competitive advantage while building a more sustainable system. For consumers, the reward is equally compelling — less waste, lower costs and greater trust in food safety. The technology is ready, consumers are ready, and the planet can’t wait.

Plant-based meat alternative brand Juicy Marbles has launched Umami Burger in the UK, a new high-protein patty made with a ‘whole-food-forward’ ingredients list. The brand describes its latest offering as the ‘ultimate veggie patty,’ aiming to provide the same versatility, appealing texture and nutrition as Juicy Marbles’ more meat-like whole cut range. It is made with ‘wholesome’ ingredients including quinoa, flax, miso, fermented Koji barley and seitan. A single 100g patty delivers 22g of plant protein, 5g of fat and 179 kcal. Designed for convenience and flexibility, the patty can be fried in five minutes, suitable for serving as a traditional burger as well as slicing into sandwiches, salads, wraps and bowls. According to Juicy Marbles, the product is rich in umami flavour but not overpowering and offers a ‘naturally tender yet springy’ bite. The team’s goal was to develop a product that ‘hit the sweet spot between classic veggie burgers and hyper-realistic cuts’. Luka Sinček, co-founder of Juicy Marbles, commented: “The problem comes when classic options like tofu, tempeh and bean burgers require a lot of prep to taste good or miss the mark on texture”. “What’s great about Umami Burger is it delivers a satisfying bite, lends itself to a huge variety of dishes with basically no prep, and sports a nutrient profile you can feel good about eating every day.” The plant-based meat alternatives industry has seen a surge in veg-forward innovation in the last year, with other ‘hyper-realistic’ alt-meat brands such as This, Beyond Meat and Moving Mountains diversifying their portfolios in 2025 to include more whole food-based and cleaner label options. This reflects the growing awareness of ultra-processed foods and consumer preferences for more ‘natural’ options. Despite this, appetite for the ‘ultra-meaty’ versions remains. Juicy Marbles’ Thick-Cut Filet steak alternative product exceeded sales expectations, selling out 86% of initial stock at Waitrose within four days of its launch in 2023 and later becoming Tesco’s fastest-selling plant-based meat in Tesco’s history. Launched just in time for Veganuary, Umami Burger – priced at £4.95 per two-pack of patties – can now be found in 225 Tesco stores across the UK, as well as via Tesco’s website.

Better-for-you snacking brand Junkless is expanding its protein bar portfolio with the introduction of a new flavour, Peanut Butter Chocolate Brownie. The new SKU joins the Junkless Protein Bar range, which the company describes as protein-forward bars designed to deliver “candy-bar-level” taste without artificial ingredients. Each 55g bar contains 15g of protein, 6–8g of fibre and between 2–5g of sugar, with 5–9g of net carbs depending on flavour. The Peanut Butter Chocolate Brownie variant combines a chocolate brownie-style base with crunchy peanuts, coated in a peanut butter-flavoured shell. Junkless says the product is free from artificial colours, flavours, preservatives and sugar alcohols, aligning with growing consumer demand for cleaner ingredient decks in functional snacks. The launch comes as protein and fibre continue to gain prominence in everyday snacking, driven by increased health awareness and, more recently, the influence of GLP-1 medications on eating habits. As consumers look for smaller, more functional eating occasions, brands are responding with products that balance satiety, nutrition and indulgence. Junkless reports strong momentum across its core granola bar business, citing year-on-year household growth of 51% and its position as the number one granola bar brand by dollar growth across measured channels. The Peanut Butter Chocolate Brownie flavour will be available from January 2026, via junklessfoods.com, priced at $29.99 per 12-bar box, with wider availability on Amazon expected shortly thereafter. The full Junkless Protein Bar lineup now includes five flavours: Peanut Butter Chocolate Brownie, Chocolate Peanut Butter, Chocolate Chip Cookie Dough, Birthday Cake and Cookies & Cream.

China has announced that it will impose provisional anti-subsidy duties of up to 42.7% on dairy products imported from the European Union, intensifying trade tensions widely viewed as retaliation for the EU’s tariffs on Chinese-made electric vehicles. The duties, which took effect from Tuesday, 23 December 2025, range from 21.9% to 42.7%, with most affected exporters facing rates just under 30%. Products targeted include unsweetened milk and cream, as well as fresh and processed cheeses such as French Roquefort and Camembert. Notably, the product list does not include infant formula, one of the EU dairy sector’s highest-margin export categories to China. China’s Ministry of Commerce said its investigation found evidence that EU dairy exports were subsidised and had caused material injury to domestic producers. The European Commission rejected China’s findings, describing the investigation as being based on "questionable allegations" and "insufficient evidence" and calling the provisional duties "unjustified and unwarranted". The Commission, which oversees EU trade policy, confirmed it had already lodged a complaint with the World Trade Organization more than a year ago. A further investigation is due to conclude on Saturday, 21 February 2026. The current decision is provisional and could still be revised in the final ruling. Trade tensions between Brussels and Beijing escalated in 2023 when the European Commission launched an anti-subsidy investigation into Chinese electric vehicles. Tariffs were imposed in October 2024, triggering what many observers see as retaliatory measures by China against EU exports, including brandy, pork and now dairy. China’s Ministry of Commerce said negotiations over the EU’s EV tariffs resumed in last month. The European Commission said it continues to explore replacing EV tariffs with minimum price commitments, provided they effectively address subsidy-related harm and are workable. China imported dairy products worth $589 million that fall under the scope of the investigation in 2024, broadly unchanged from 2023 levels. Around 60 European companies will be subject to tariffs between 28.6% and 29.7%, including Arla Foods, owner of brands such as Lurpak and Castello. Italy’s Sterilgarda Alimenti will pay the lowest rate of 21.9%. FrieslandCampina faces the highest duty at 42.7% and said it remains committed to “constructive dialogue” with China’s Ministry of Commerce as the investigation continues.

A new report from The Vegan Society, unveiled today (2 January 2026) for Veganuary, offers insights into how vegan diets are shaping global culture and F&B industry innovation. Titled Veganism Around the World, the report combines international research to build a comprehensive database offering insights into where veganism is gaining ground – and how this is impacting the food and beverage industry. The report is based on original polling across ten countries, and detailed profiles for 21 countries around the globe. Consumer behaviour Polling showed that while veganism remains uncommon, ‘flexitarianism’ – whereby consumers intentionally reduce their consumption of meat and seafood, but do not eliminate completely – is now mainstream. 16-30% of consumers polled identified with this way of eating, indicating a shift toward more environmentally friendly diets. India was highlighted as a global leader, with 14% of people identifying as vegan and 26% as vegetarian. Overall sentiment toward veganism worldwide was found to be ‘neutral to positive,’ suggesting favourable conditions for category growth, with India the most favourable and Japan the least. Google Trends data showed that searches for ‘veganism,’ which peaked around 2020, have stabilised. However, they continue to outpace ‘vegetarianism’ and, aside from brief surges, even ‘climate change’. Leaders in foodservice Across 21 countries, New Zealand was identified as the most vegan-friendly travel destination, topping vegan-friendly dining per capita (approx. 345 per million) due to many mainstream restaurants offering vegan options. Taiwan leads on fully vegan restaurants per capita (14.8 per million), while Iceland was the stand-out country within Europe, with 43% of restaurants offering at least one vegan dish. Portugal followed Taiwan as the second leader globally for fully vegan restaurants per capita, despite ranking third for seafood consumption. Vietnam, Malaysia and Singapore also stood out on totals and per capita availability, with many Buddhist-influenced countries offering rich vegan and vegetarian foodservice options due to cultural norms. The US had the most vegan restaurants in absolute terms (1,717) and now hosts the largest plant-based ecosystem overall by total company count. Business and innovation insights The US is home to 615 businesses producing plant-based, cultivated or blended protein products, cementing its place as leader by total business count. However, it ranked much lower per capita, with the report noting cooler domestic demand in the country, pushing producers toward exported growth. When measured per capita, Singapore leads with 7.44 companies per million people, followed by Israel at 6.66 and the Netherlands at 5.03, all supported by robust science and food-tech industries. The Netherlands also leads Europe on per capita spend for plant-based meat, and alongside the UK and Germany, combines deep company bases with strong retail sales. Asia is also seeing surging demand, with consumers in India and China nearly twice as likely as those in the US to say they are ‘very or extremely likely’ to buy plant-based meat. This suggests major growth potential for exporters and local innovators. However, The Vegan Society acknowledges that innovation density does not automatically reduce animal product consumption. Israel, despite being a leader in the alt-protein industry, still ranks among the highest per capita consumers of poultry and beef. Veganism: Moving into the mainstream? The Vegan Society, a UK charity founded in 1944, said its findings show veganism is ‘increasingly understood and adopted worldwide’. The report will inform the organisation’s Vegan Trademark programme, which is now carried by over 70,000 products globally, helping consumers to identify products that have been certified as free from animal-derived ingredients. Claire Ogley, head of campaigns, policy and research at The Vegan Society, said: “This report is the first comprehensive investigation into the growth of veganism around the world. The data shows that veganism is no longer a niche movement but is gaining traction cross-culturally with restaurants, businesses and consumers driving its growth globally.” She noted that though the word ‘vegan’ was only coined 80 years ago, it is “widely understood” and used globally. “It’s also promising to see that despite stereotypes, people’s feelings towards veganism are mostly neutral, and actually lean positive in many cases,” she added. “This surge in interest is reflected in search trends and the rapid expansion of vegan dining options and product innovation worldwide – signs of veganism moving into the mainstream.”

Ready-to-drink brand Nolo has launched what it claims is the UK’s first decaf cold brew oat latte, combining speciality-grade taste with functional prebiotic benefits. The launch marks two category firsts for the brand: a ready-to-drink decaf cold brew designed to match the flavour profile of caffeinated speciality coffee, and a coffee product delivering 6.75g of plant fibre per can, around 20% of an adult’s recommended daily intake. The functional element comes from Nolo’s proprietary prebiotic blend of Jerusalem artichoke and citrus fibre. The brand says the formulation delivers more fibre than many functional sodas currently on the market, while also contributing to the drink’s creamy mouthfeel. Nolo’s Decaf Cold Brew Oat Latte contains no added sugar or sweeteners, with less than a teaspoon of naturally occurring sugars from oat milk. The drink is plant-based, dairy-free and contains 65 calories per can. “We wanted a decaf that was both an upgrade in taste and a functional boost,” said co-founder Binky Felstead. “Nothing like that existed, so we made it.” The product launches in two flavours, Classic and Caramel Swirl, and is currently available direct-to-consumer via wearenolo.com. An introductory bundle is priced at £39.99 for two 12-packs, one of each flavour. Nolo is now seeking premium retail, grocery and speciality coffee listings, positioning the product for consumers looking for convenience, functional benefits and high-quality flavour without the caffeine hit. Founded by brothers Max and Pierre Darnton alongside Felstead, Martin Franklin and Tanner Johnston, Nolo is targeting coffee drinkers who enjoy the ritual and taste of coffee but want greater control over their caffeine intake.