Free-from snack brand Crave is set to expand its frozen bakery range with the launch of Choccy Dodoughs in Morrisons stores from 4 January 2026. The new product comprises gluten- and dairy-free doughnuts, partially coated in chocolate, sold in a three-pack with a recommended selling price of £2.95. It joins Crave's existing Dodoughs range, which includes the original sugar ring variant. Crave said the launch builds on demand for more indulgent options within the free-from category. The chocolate-coated doughnuts were developed following the performance of the original Dodoughs, which the company identified as its bestselling product across UK grocery retail. According to the brand, the frozen format allows the doughnuts to be defrosted shortly before consumption, a feature it says can help reduce waste associated with stale bakery products. Rob Brice, founder of Crave, said: “Chocolate doughnuts are universally loved, but many have long been off-limits for people avoiding gluten, dairy or eggs. Choccy Dodoughs are about democratising indulgence – giving everyone access to that rich, fluffy, chocolatey experience without compromise." He continued: “Our sales data shows that Millennials and Gen Z are the driving forces behind doughnut consumption. They’re actively seeking small indulgences and are highly influenced by aesthetic food trends on social media.” “Our mission is to deliver uncompromised joy to restricted-diet consumers. This product is a direct answer to what shoppers have been asking for – indulgent, exciting NPD that doesn’t feel like a compromise.” The launch forms part of Crave's broader strategy to grow its presence in frozen bakery and develop new products for the free-from market.

GNT has opened a new application laboratory in Dubai, developed to support manufacturers using its plant-based Exberry colours in the Middle East, North Africa and Indian subcontinent. The facility is located alongside GNT’s commercial and marketing teams in the United Arab Emirates. It features state-of-the-art instrumentation and local formulation expertise, with services including colour matching and stability testing. The laboratory also serves as a hub for product demonstrations, training programmes and technical consultations. GNT said the new site marks a key milestone in its commitment to delivering localised technical assistance and a faster turn-around. It joins GNT’s existing network of application centres, with multiple others located in Europe, Asia and North America. Santhosh Thankappan, sales director at GNT Middle East, said: “Our goal is to empower food and drink manufacturers with local access to global expertise – giving them a space for innovation where ideas, technology and people come together”. “Our new Dubai laboratory was created to help our customers perfect their processes and ensure exceptional results with plant-based Exberry colours.” GNT’s Exberry range, made from non-GMO fruit, vegetables and other plant-based ingredients, are available in a complete spectrum of shades. They can be used to replace synthetic dyes in ‘almost any’ food and beverage application, GNT said. The expansion of its production network comes as demand for natural alternatives to artificial ingredients, including colours, rises around the world due to increasing awareness of ultra-processed foods and their potential health impacts. Thankappan added: “The demand for natural, plant-based colours is increasing all over the world – and this region is no exception. This expansion reinforces our dedication to helping manufacturers achieve vibrant, stable shades while maintaining completely natural ingredient lists.” GNT, founded in 1978, is headquartered in Mierlo, The Netherlands, with additional offices in Europe, North America, Asia and the Middle East.

Metsä Group’s innovation company, Metsä Spring, has introduced a new wood fibre punnet series designed for fresh berries, fruits and vegetables. The new moulded fibre innovations are part of the company’s Muoto Uncoated Fibre Series. Available in two different size options, the punnets have been developed to meet the requirements of the new Packaging and Packaging Waste Regulation (PPWR). According to market research conducted by Muoto, the overall packaging unit volume for fresh products in Europe is billions of units annually. Firm berries alone, such as strawberries, blueberries and raspberries, require billions of units of packaging each year. By replacing current plastic packaging with products such as Muoto’s new punnets, the industry can significantly decrease the volume of single-use plastics. Made from renewable wood pulp, Muoto is fully recyclable and biodegradable. The technology applied in the products converts wet wood pulp into three-dimensional packages without any intermediate steps, meaning the new low-carbon footprint products would be ready to ship to end customers as such. Tarja Heikkilä, product manager at Muoto, said: “We welcome packers to join our pre-commercial sales phase, test and co-develop the right solution for their needs”. “Our Muoto punnets are durable, plastic-free, fully recyclable, and meet the strict requirements of the upcoming PPWR regulation. As the new legislation will most likely come into effect in 2030, this is the prime time to start testing other solutions for packing fresh product.” The Muoto solution is lightweight and strong, and can be moulded easily into different shapes. It can be used in various applications, from takeaway foodservice to industrial packing. The new punnets will be ready for market testing starting from January 2026.

Campari Group has agreed to sell its Averna and Zedda Piras liqueurs to Italian spirits group Illva Saronno, owner of the Disaronno brand. The €100 million deal comes as part of ongoing efforts from Campari Group to streamline its portfolio and focus on its core brands. This aims to reduce business complexity and support financial deleverage. Expected to complete during the first half of 2026, the transaction includes Campari’s production plants for Averna in Caltanissetta, Sicily, and for Zedda Piras in Alghero, Sardinia. The two companies will enter into a transitional manufacturing agreement in Italy for blending and bottling of Amaro Averna in Campari’s Canale production site. A transitional distribution agreement will also see Campari continue to distribute Amaro Averna and Zedda Piras products in certain markets, such as Germany, Austria and Switzerland, initially before transferring to Illva Saronno’s commercial network. In addition to the renowned amaretto liqueur Disaronno, Illva Saronno owns historic Sicilian wine brands Florio and Duca di Salaparuta, among others. Sicilian amaro liqueur Averna was created in 1868 and acquired by Campari Group in 2014, though its acquisition of the brand’s previous owner Fratelli Averna. Italy remains Amaro Averna’s primary market, accounting for around 30% of net sales, followed by Germany, the US and Austria. Zedda Piras was acquired by Campari in 2002 as part of its acquisition of Sella&Mosca. The brand was founded in the 19th century and is regarded a key contributor in the popularisation of myrtle liqueur across Italy, where most of its sales are concentrated. In the 12 months ended 30 September 2025, net sales of Averna and Zedda Piras amounted to €26 million. Simon Hunt, CEO of Campari Group, said: “We are very pleased to execute this transaction with Illva Saronno, a strong player in the alcoholic beverages market and the best possible fit for the future development of these brands, especially given their long-standing history of working with Sicilian brands.” Illva Saronno’s CEO, Marco Ferrari, commented: “The acquisition of Averna and Zedda Piras is another step towards strengthening our role as a global spirits player. With their recognised quality and heritage, the two brands are a great addition to our international portfolio and will significantly reinforce our position in three of our priority markets – US, Germany and Italy.” As part of Campari’s streamlining strategy, the group announced the disposal of its Australian production facility and co-packing business in March, and of the Cinzano brand in June. In October, through Dioniso Group (its 50/50 joint venture with Moët Hennessy) it also announced the sale of Tannico to a private industry player. Tannico is an Italian e-commerce platform for wine and spirits. Total proceeds from these divestments, including this latest sale of Averna and Zedda Piras, are more than €210 million in total. Top image: © Amaro Averna

PepsiCo has unveiled a series of senior leadership and organisational changes aimed at strengthening its global commercial capabilities, accelerating integration across its North America businesses and advancing its long-term growth strategy. The changes follow a year of transformation for the company, during which PepsiCo unified its North America operations, invested in advanced technology and artificial intelligence, modernised manufacturing, and expanded warehouse and distribution capabilities. According to the company, the latest moves are designed to build on that progress and position PepsiCo as a more agile, future-ready organisation. Effective 28 December 2025, Steven Williams, currently CEO of PepsiCo North America, will assume the role of executive vice president and vice chairman, global chief commercial officer and corporate affairs. In the newly created position, Williams will focus on building a unified global selling organisation, accelerating growth in PepsiCo’s away-from-home business, and strengthening engagement with stakeholders in the US and international markets. Williams’ transition opens the door for Ram Krishnan, who will become CEO of PepsiCo North America on the same date. Under Krishnan’s leadership, PepsiCo North America will continue to emphasise end-to-end, consumer-first execution across categories and channels. His organisation will include Rachel Ferdinando, who remains CEO of the US Foods category; Mike Del Pozzo, who will be promoted to president of the US Beverages category and join the PepsiCo Executive Committee; and Gregg Roden, who will continue to lead the North America Supply Chain organisation. Additional functions reporting to Krishnan will include Foods and Beverages Field Sales, Strategic Partnerships and Franchise, PepsiCo Canada, Global Foodservice and the Texoma region, where PepsiCo is piloting a combined Foods and Beverages operating model. The company also announced changes in its Latin America Foods leadership. Athina Kanioura has been appointed CEO of Latin America Foods, in addition to her current role as chief strategy and transformation officer, effective 28 December 2025. She succeeds Paula Santilli, who will retire after a 35-year career with PepsiCo. Santilli will remain with the company through July to support the leadership transition. During Santilli’s tenure, PepsiCo’s Latin America Foods business delivered significant growth while strengthening talent development and inclusion initiatives. Kanioura brings deep experience in enterprise transformation, technology and AI, and is expected to continue driving digital-first innovation and new culinary initiatives across the region. PepsiCo said the organisational changes are intended to sharpen execution, enhance leadership focus and enable the company to capture new growth opportunities across geographies and channels. With an increasingly integrated structure and expanded commercial capabilities, the company aims to deliver sustained value for customers, consumers and shareholders in a rapidly evolving food and beverage landscape.

Malaysia’s Islamic authority has issued a landmark ruling allowing cultivated meat to be considered halal, marking a first for a Muslim-majority country. The Department of Islamic Development Malaysia (Jabatan Kemajuan Islam Malaysia, JAKIM), through its National Muzakarah Committee, released a fatwa stating that cultivated meat is permissible under Islamic law if certain conditions are met. These include sourcing cells from animals slaughtered according to Shariah and ensuring that all growth media and biological components come from halal sources, avoiding substances such as blood serum or other haram ingredients. The announcement follows Malaysia’s recently completed National Cultivated Meat Feasibility Study, part of a broader government initiative, supported by the prime minister, to explore 'the potential of future foods'. The ruling aligns with similar decisions by Singapore’s Islamic council, the Korean Muslim Federation, and the International Islamic Fiqh Academy (IIFA), signalling growing regional consensus on the permissibility of cultivated meat. The Good Food Institute (GFI) APAC contributed to the deliberations by providing technical presentations on the science of cultivated meat and sharing industry survey data showing that 87 percent of producers prioritise compliance with halal standards. Mirte Gosker, CEO of The Good Food Institute APAC, said: “As one of the world’s largest halal markets and an influential voice in multilateral standard-setting, Malaysia’s fatwa will have far-reaching implications and signals an emerging global consensus on the permissibility of cultivated meat". "By providing clear guidance for start-ups, scientists and regulators, this ruling sets the stage for greater collaboration between Malaysia, Singapore and other forward-looking countries as we build a more secure and sustainable protein supply for Asia and beyond.”

At this year’s Food Ingredients Europe event, FoodBev caught up with Giulia Bulai, project manager R&D food, hydrocolloids and technical sales for Faravelli, about the team’s latest innovations, including confectionery formulated with monkfruit. With an increased demand for sugar reduction across F&B, monkfruit is an ingredient that is rapidly gaining traction for its clean taste profile and promising performance in reduced-sugar development. Until October last year, monkfruit was seen as a novel food, meaning producers and manufacturers had to seek regulatory approval for its use in ingredient development. Since gaining approval for human consumption, Faravelli has used monkfruit not only in the confectionery prototypes available at FIE, but also in gummy formulations, promoting its higher sweetening potential than other sugar alternatives alongside its natural credentials. Alongside the monkfruit confectionery, Faravelli continues to promote Fara, the company’s proprietary line of customised functional systems. Developed with the philosophy of every formulation challenge deserving its own dedicated solution, Fara is the result of years of technical refinement and collaboration and has become a strategic tool for improving texture, stability, structure and performance across a range of applications. In our conversation with Bulai, she emphasises the importance of continuous ingredient evolution and development while remaining focused on creating something that tastes great. This particular edition of FIE not only showcased what Faravelli can do with ingredient innovation but also laid the groundwork for its centenary celebrations, which kick off in 2026. Over the years, Faravelli has paved the way for innovation across a broad range of sectors, something it hopes to continue for another 100 years.

Müller UK & Ireland’s Müller Rice brand has added a new, limited-edition flavour, Churros & Honey, to its rice pudding line-up. The latest flavour is debuting for winter 2025 as a seasonal offering. Like the other products in the brand’s range, it is made from a creamy buttermilk and rice blend, offering a source of protein and calcium. Described as ‘the ultimate winter creamy snack for when hunger strikes,’ the new offering offers festive notes of sweet and spiced churros and honey. It is rolling out this month (December 2025) at selected major UK retailers in a 170g tub format, suitable for serving hot or cold, and is priced at an RRP of 90p. The product follows an earlier limited-edition Raspberry and White Chocolate flavour innovation from Müller Rice this summer, developed in collaboration with England international footballer Declan Rice. This marked the first limited-edition release for the brand in five years. Talar El Asswad, marketing director at Müller Yogurt & Desserts, said the earlier limited-edition offering aimed to entice younger audiences to the brand through innovative flavours.

British cold-pressed juice brand Daily Dose has launched a limited-edition Apple Juice made using surplus apples from the Waitrose Farm, the Leckford Estate in Hampshire. The 900ml bottle will be available in Waitrose stores across the UK from 17 December, with an RRP of £3.50, for a limited time only. The collaboration was developed in response to a bumper 2025 apple harvest at the Leckford Estate. Hot weather and low rainfall resulted in smaller fruit that risked going to waste despite being high quality. Daily Dose partnered with the estate to hand-pick apples from its nine-hectare orchards, working alongside Waitrose Partners to ensure the fruit was put to use. The resulting juice is made with 50% Leckford Estate apples and is cold-pressed using the whole fruit, including pulp and peel. The launch highlights both brands’ shared focus on regenerative agriculture and food waste reduction, while celebrating British-grown produce. Daily Dose founder George Hughes-Davies said the project reflects the company’s mission to repurpose surplus fruit from UK farms into premium juice products. Colin Pratt, fruit farm manager at the Leckford Estate, described the collaboration as a strong example of British farming and sustainability aligning with consumer expectations. Leckford Estate, a 2,800-acre regenerative farm owned by the John Lewis Partnership for more than 90 years, supplies a range of own-label products to Waitrose, including wheat, rapeseed oil, honey and sparkling wine. Apples are harvested by hand between August and October to ensure quality. A certified B Corp, Daily Dose produces all of its juices at its Corby manufacturing facility and is stocked nationwide in Waitrose, as well as supplying cafés and coffee shops across the UK. The limited-edition apple juice will be available in-store throughout the Christmas period, while stocks last.

US-based vertical farming company AeroFarms has revealed it will be ceasing operations and closing its site in Virginia, resulting in a termination of the company’s 173-strong workforce. AeroFarms is a supplier of microgreens to the US retail market, grown inside its large, indoor vertical farm that employs modern technologies such as aeroponics, automated systems and AI. These technologies enable the cultivation of greens in a controlled environment, requiring less land and water than traditional farming. The company informed the Virginia Department of Workforce Development and Advancement of its decision last week, stating that the company’s largest investor had withdrawn further financial support due to an unannounced restructuring and change in priorities. Following this, AeroFarms said it was unable to secure alternate capital and is now unable to continue operations unless it can obtain new funding from other sources. Located in Ringgold, Virginia, the facility is slated to close this Friday (19 December 2025), with a small number of employees set to remain for a short time thereafter to help wind down operations. In its letter, AeroFarms acknowledged that it had been unable to give affected employees the amount of notice typically enforced under the Worker Adjustment and Retraining Notification (WARN) Act, which requires employers to provide 60 days’ prior written notice to employees in the event of a mass lay-off or facility closure. AeroFarms said it gave notice ‘as soon as possible,’ noting that federal law recognises employers may give less notice where employment loss results from ‘unforeseen business circumstances’. The company had only recently secured new funding to support its Virginia facility , which had become its new headquarters following the equity financing raised and the company’s refinancing of its debt. It had grown a strong presence in the US’ sustainable, smart agriculture sector, commanding over 70% of the nation’s retail market for microgreens.

As 2025 nears its close, Pladis' head development chef, Robert Craggs, reflects on the priorities and key trends for snack producers to consider in the year ahead. From fermented, umami depth of flavour to layered, sensory-led snack experiences, read on to discover what's in store for the next wave of snacking innovation. Innovation in the snack category is at a tipping point. After years of incremental flavour and format tweaks, consumers are signalling they want more – more meaning, more sensory depth and more authenticity. But many brands risk falling into the same trap of launching offers that look new, but feel shallow. The snack world must ask: are we truly meeting deeper consumer tensions or simply chasing colourful packaging and novelty flavours? The next year in snack innovation is being shaped by five converging trends. When done well, they offer not only shelf-differentiation, but category definition. If done badly, they’ll end up fleeting 'limited editions' in a sea of sameness. Fermented flavours moving beyond savoury origins Fermentation has long been associated with savoury flavours, such as kimchi, miso, kombucha and so on. Now we are seeing fermentation step into sweet snacks, desserts, even indulgent formats. That shift is significant. Fermented flavour offers unseen depth, complexity, layers of taste, all while tapping into 'good for me and for the planet' cues. Importantly, fermentation can support more responsible snacking by naturally strengthening flavour intensity, improving digestion and increasing nutrient bioavailability, enabling brands to create more nutritious products that still deliver on taste. What’s the implication for snacking brands? Firstly, don’t treat fermentation as a gimmick. It must be right in formulation, taste profile and consumer expectation. Secondly, move beyond the trend-led mindset. Thirdly, be bold with category crossover, you might see a sweet snack bar leveraging a light fermented caramel or yogurt-based profile. Finally, communicate with consumers. Fermentation is an unfamiliar territory so communication must be clear and health benefits should be credible. The next wave in functionality and targeted health-value snacking The snacking landscape is shifting as consumers look for products that do more than satisfy hunger. They want targeted benefits that enhance overall wellbeing – sharper focus, better cognitive performance, stronger immunity, improved gut and skin health, and mood support. The next wave of innovation is about designing snacks where added health value works in harmony with other product values, such as taste or texture. Ingredients like mushrooms are emerging in products such as chocolate or lattes on the high street, demonstrating how niche components can take on multiple roles – delivering depth of flavour, while embedding health benefits in everyday, accessible formats. For snack brands, the opportunity is two-fold. Mushrooms, for example, will be imagined not only as a flavour and texture ingredient that elevates the snack experience, but also as a source of nutritional and functional benefits. It is important to remember that the product must not fail on taste, otherwise consumers will end up unsatisfied. Consumers want functionality and flavour, neither at the expense of the other. The rise of ASMR and sensory-led enjoyment In a world of distractions, consumers increasingly crave multi-sensory pleasure. Crunch, snap, pop, crackle: all are elements that matter. The rise of ASMR-led content has highlighted something brands already suspected – the sound and feel of snack consumption are part of the experience. But we’re now going further, and sensory expectations are evolving. Consumers are looking for formats that ooze, melt, warm, cool or fizz on the palate. For innovators, this means snack format and sensory design can no longer be afterthoughts. Think of a biscuit that deliberately cracks a certain way, a crisp that echoes a specific crunch or a bar with layered textures that fizz when bitten into. Sensory-led enjoyment also opens the door to premiumisation as consumers are willing to pay more if the experience is richer. Packaging plays an equally influential role, with sound, texture and even the feel of opening the product being part of the sensory experience. Digital layers are entering the market, with augmented reality accessed via smartphones creating a multi-sensory world and blurring the boundary between physical and virtual enjoyment. Tropical flavours take centre stage Globalisation and travel mean consumers are more flavour-curious than ever. Consumers are experiencing food through a digital lens, with new flavours increasingly at their fingertips. Tropical flavours are no longer the occasional special edition, they’re moving into the mainstream. Pineapple and chilli, passion fruit and yuzu, and mango and habanero are all examples of bold flavour marriages rooted in global inspiration, which continue to grow in popularity. Food from Latin America, the Caribbean, Thailand and Indonesia are leading the trend, with tropical flavours inspired by these regions no longer confined to sweet formats. These flavours are rapidly moving into the savoury mainstream with greater regional specificity and authenticity. This presents a clear play to lean into adventure, paired with authenticity. Directionless 'exotic' launches risk being superficial and inauthentic, and this is extremely obvious to customers. To stand out, brands need to bring authenticity and context, paying homage to the origin of the flavour and the cultural story that underpins it. The move toward 'snackification' 'Snackification' has been around for years, but what we’re seeing now is a more profound shift. The concept of snackification involves eating smaller, more frequent meals as opposed to the traditional three meals a day. Consumers are seeking occasions, rituals and formats built around snacks. For example, the rise in mini meals or mid-afternoon boosters. Snacking has become more flexible, more purposeful, more embedded in daily life. This means innovation should not simply be a version of a new flavour in an old format. Brands should consider the moment of consumption, the convenience, the portion size, the health vs indulgence tension and the price-point. The tension here is between convenience vs satisfaction, between quick bite vs experience, between healthy choice vs treat. The thread tying these five trends together is creative tension. The push and pull between flavour and function, sensory enjoyment and convenience, novelty and authenticity, global exploration and local familiarity, health and indulgence. The brands that thrive will be those that don’t just follow trends at face value but lean into these tensions by uncovering the deeper needs and desires that sit beneath them and designing snacks that resolve those contradictions in meaningful ways. The future of snack innovation lies in understanding what people truly want – emotionally, sensorially and functionally – and ensuring every new product fits seamlessly into their lives while staying true to brand purpose and promise. As we enter this next era of snacking, the opportunity is to evolve. It’s time to lead with insight, tension and intent. Because the brands that will win aren’t those repeating what’s been done before, they’re the ones bold enough to redefine the flavour vocabulary altogether.

Energy drink brand Celsius will launch four new fruit-flavoured, zero sugar variants in the UK and Ireland from January 2026. The new flavours – Sparkling Raspberry Peach, Sparkling Mango Lemonade, Sparkling Kiwi Guava and Sparkling Strawberry Watermelon – are part of the brand’s core line-up. Garrett Quigley, president of Celsius International, said: “We are excited for consumers in the UK and Ireland to experience the latest innovation from Celsius arriving from January. We believe the zero sugar, fruit-forward flavours that distinguish Celsius from traditional energy drinks align with consumers' evolving needs for great taste without compromise." He continued: "This innovation is designed to bring new consumers into the growing energy category, drive growth and be a meaningful contributor to higher basket value for our retailers”. The launch comes at the start of the year, coinciding with a period of increased consumer interest in health and wellness. Selected flavours, including Raspberry Peach and Mango Lemonade, will also be sold in multipacks for the first time in the region. The products will be available in major retailers, convenience stores and gyms.