Alison Lewis The Hain Celestial Group has appointed Alison Lewis as president and chief executive officer, effective immediately. Lewis had been serving as interim president and CEO since May 2025 and will continue as a member of the company’s board of directors. According to board chair Dawn Zier, Lewis has already taken steps to reduce costs, advance a margin-focused turnaround agenda and move forward with the company’s strategic review being conducted with Goldman Sachs. This year, Hain Celestial has prioritised stabilising sales, improving operating margins, optimising cash flow and reducing leverage. Lewis said the company remains focused on repositioning the business for long-term growth while creating value for shareholders and other stakeholders. Lewis brings more than three decades of experience in the consumer packaged goods industry to the role. She joined Hain Celestial’s board in September 2024 and previously served as chief growth officer at Kimberly-Clark from 2019 to 2024, where she led growth strategy across four global categories and oversaw in-market execution, innovation and revenue growth initiatives. Prior to Kimberly-Clark, Lewis held senior marketing leadership roles at Johnson & Johnson’s family of consumer companies, including chief marketing officer, and earlier served as senior vice president and chief marketing officer for North America at The Coca-Cola Company. She began her career at Kraft General Foods and has held leadership roles both domestically and internationally. Hain Celestial, headquartered in New Jersey, US, is a global health and wellness company with a portfolio spanning snacks, baby and kids foods, beverages and meal preparation products. The company markets brands including Garden Veggie Snacks, Terra chips, Earth’s Best Organic, Celestial Seasonings teas, Ella’s Kitchen and The Greek Gods yogurt, with a presence in more than 70 countries. The leadership appointment comes as Hain Celestial continues to evaluate its portfolio and operating model amid broader shifts in the health and wellness food and beverage market. Top image: © Hain Celestial

Japanese food manufacturer Ajinomoto Group has expanded its conscious food brand Atlr.72 with the launch of Mochelie, a mochi-filled almond tart made with Solein. The product is available in Singapore in three flavours: Yuzu Fromage, Sesame Noir and Azuki Matcha. Mochelie is made with Solein and plant-based ingredients, with the use of butter, milk and eggs reduced to less than one third. The pastry consists of a brisée cookie base topped with an almond tart filled with mochi. The name Mochelie combines the Japanese word 'mochi' and the French word 'chérie'. The product features floral designs inspired by nature. Atlr.72 was launched by Ajinomoto as a brand focused on food products that respond to demand for healthier and more sustainable options. Its first limited-edition products, Flowering Mooncakes and Ice Cream Sandwiches made with Solein, were released in September 2024. Earlier this year, the company introduced Atlr.72 Flowering Ice Cream in Singapore in three flavours. In October, Atlr.72 expanded into beverages with a test launch of GRe:en Drop Coffee, which blends regular coffee with beanless coffee made with Solein to create a dairy-free iced latte. Ajinomoto expects the product to be more widely available next year. The company plans to expand Atlr.72 beyond sweet products and beverages into meals and other daily food options. It also plans to open a flagship store in Singapore in the first half of 2026. Atlr.72 Mochelie has been available at a Christmas-themed pop-up store at Parkway Parade, Singapore, from 10-24 December, and at the Atlr.72 food truck at Geneo, Singapore, since 10 December.

Diageo has agreed to sell its 65% shareholding in East African Breweries (EABL) to Asahi Group for $2.3 billion. The agreement will see Diageo sell its 100% shareholding in Diageo Kenya Limited, which holds 65% of the EABL shares, to Japanese brewing giant Asahi. It marks the largest investment a major Japanese brewing group has made in an African alcoholic beverage business to date. Diageo was first reported to be considering a review of the EABL business this summer , as part of previously announced and ongoing measures to improve its operating leverage and reinvest in future growth. EABL is East Africa’s largest beer business, established over a century ago and with a growing presence across Kenya, Uganda and Tanzania. In the fiscal year ended 30 June 2025, EABL reported net sales of $996 million, $258 million EBITDA and net income of $94 million, with net debt at $229 million. Asahi, which offers a variety of beer, alcohol and non-alcohol beverages within its range, said it intends to preserve EABL’s renowned local brands while introducing globally recognised names from its portfolio to consumers in East Africa. Diageo has committed to entering into long-term licensing agreements alongside transitional service agreements with EABL. Locally owned brands, such as Tusker and Kenya Cane, will remain owned by EABL. The deal will also see renewed agreements for EABL to produce certain Diageo spirits, like Smirnoff and Captain Morgan, as well as RTD brands like Smirnoff Ice and Orijin, and the Guinness brand under licence. Additionally, agreements will cover the import and distribution of Diageo international premium spirits. Diageo’s 53.68% directly owned shareholding in UDVK, a Kenya-based spirits producer and importer, is also included in the transaction. EABL, which owns the other 46.32%, has management control and fully consolidates UDVK. Nik Jhangiani, interim CEO of Diageo, said: “We are incredibly proud of the achievements of EABL and our colleagues across Kenya, Uganda and Tanzania. EABL and Diageo have built the largest beer business in East Africa, a testament to driven people with a passion for the consumers and communities they serve.” He continued: “We are excited to partner with Asahi through the licensing of Diageo brands in the region going forward. This transaction delivers both significant value for Diageo shareholders and accelerates our commitment to strengthen our balance sheet.” Jhangiani added that the disposal of EABL represents a “material step” in delivering on the company’s commitment to returning the group to within its target leverage ratio range through disposals of non-strategic, non-core assets, alongside tighter capital discipline. Atsushi Katsuki, president and group CEO of Asahi, commented: “This business is a high-quality, leading company in Kenya, Uganda and Tanzania, with an unrivalled brand portfolio and marketing capabilities, state-of-the-art production facilities and strong market shares. Together with its excellent management team and employees, we will pursue sustainable growth and medium- to long-term enhancement of corporate value, while contributing to the development of the local economies.” Asahi expects EABL to remain listed on the Kenya, Uganda and Tanzania stock exchanges post completion, which is expected in the second half of 2026, subject to regulatory approval.

Steve Cahillane The Kraft Heinz Company has appointed longtime food and beverage executive Steve Cahillane as chief executive officer, effective January 2026. The appointment comes as the company prepares to separate into two independent, publicly traded businesses. Cahillane will also join Kraft Heinz’s board of directors and serve as CEO of Global Taste Elevation Co, one of the two entities that will emerge from the planned split, which was announced in September 2025 . The transaction is expected to close in the second half of 2026 pending customary approvals. Current CEO Carlos Abrams-Rivera will step down on 1 January and will remain with the company as an advisor through March 2026 to support the transition. Cahillane most recently served as chairman, president and CEO of Kellanova, formerly Kellogg Company, until its acquisition by Mars in December of this year. His career also includes senior leadership roles at the Nature’s Bounty Co, the Coca-Cola Company and ABinBev. As part of the leadership changes, John T Cahill, vice chair of Kraft Heinz’s board and former CEO of Kraft Foods, will succeed Miguel Patricio as board chair. Cahill will continue to oversee the board’s Separation Committee, which has been guiding the company’s restructuring efforts and Patricio will remain on the board following the transition. Following the split, Global Taste Elevation Co and North American Grocery Co are expected to operate with greater strategic focus, allowing each business to deploy resources around distinct growth priorities. Kraft Heinz’s board will initiate a search for a separate CEO to lead the second entity, North American Grocery Co.

British butter producer All Things Butter has rebranded to All Things Dairy alongside an expansion into the cottage cheese category. The new range, All Things Cottage Cheese, will roll out across Ocado, Sainsbury’s and Waitrose from 1 January 2026. All Things Dairy said its expansion comes at a ‘pivotal moment’ for the cottage cheese category, which is experiencing a ‘dramatic resurgence’ as consumers increasingly seek high-protein and minimally processed foods. Cottage cheese has become one of the fastest-growing chilled dairy products, with the category climbing more than 51% year-over-year according to Kantar data. Aiming to address this rising demand, All Things Cottage Cheese is debuting with a 3-SKU, flavour-led range that reflects the brand’s continued focus on modernising everyday dairy products. The ‘Natural’ SKU is crafted from just four ingredients, using grass-fed British milk and live cultures to deliver a clean label base designed for versatility. The range also includes fruit-led flavoured innovations ‘Mango’ and ‘Mixed Berries,’ both developed in collaboration with low-sugar preserve brand Fearne & Rosie. Toby Hopkinson, co-founder of All Things Dairy, said: “We’re seeing [cottage cheese] used in everything from breakfast bowls and fruit-topped snacks to savoury spreads, dips and even high-protein baking, much of it driven by social media creators who have brought cottage cheese back into mainstream food culture”. He noted that despite this surge, products on the market “haven’t really moved with the times,” adding that the company’s aim is to “make cottage cheese exciting again for a new generation of dairy shoppers”. “With All Things Cottage Cheese, we wanted to create something that feels modern and inspiring: clean ingredients, bright flavours and a design that reflects how people cook and eat today.” The range will roll out across major retailers from January 2026, with the Natural SKU available in 450g and 240g formats. The Mango and Mixed Berries variants will launch in 240g pots. RRPs begin at £1.85.

Late July, which is part of the Campbell’s Company, has introduced a new limited-edition tortilla chip in time for the festive season. Now rolling out to retailers across the US, Late July Brown Sugar Vanilla Tortilla Chips offer a sweet and salty flavour profile as part of the brand’s Holiday Batch lineup. The new variety blends brown sugar, vanilla and cinnamon with organic sweet potato, offering a festive twist on traditional tortilla chips. While positioned as a standalone snack, the chips are intended to pair with dessert-forward dips, tapping into the growing interest in crossover sweet snack occasions. The Brown Sugar Vanilla Tortilla Chips are available for a limited time with a suggested retail price of $5.79.

Coca-Cola’s plans to sell Costa Coffee are at risk of being abandoned, according to the Financial Times , as negotiations with private equity firm TDR Capital encounter difficulties over valuation. The FT  reports that TDR Capital, the owner of UK supermarket chain Asda, was selected earlier this week as Coca-Cola’s preferred bidder following a board meeting in New York. However, discussions between the two sides, alongside advisers at Lazard, have stalled due to disagreements on price. People familiar with the situation said that Coca-Cola is expected to decide next week whether to continue with the sale process or withdraw Costa from the market entirely. The proposed transaction would see Coca-Cola retain a minority stake in Costa Coffee, with the size of that stake potentially adjusted to help secure an agreement. Earlier this year, Coca-Cola was reported to be exploring a potential sale of Costa Coffee , which it acquired in 2018 for more than $5 billion. TDR Capital is understood to be pursuing the acquisition of Costa’s UK and international operations, excluding China. Other bidders involved in the process reportedly included Bain Capital’s Special Situations arm  and Centurium Capital, owner of China-based Luckin Coffee. Apollo and KKR are said to have withdrawn earlier in the process. The potential sale comes as Coca-Cola announced that chief operating officer Henrique Braun will succeed James Quincey as chief executive in March .

C4 Energy has entered the energy shot category with the launch of C4 Performance Energy Shots, a compact format designed to provide a quick source of caffeine. The product contains 200 mg of caffeine, CarnoSyn Beta-Alanine and no sugar in a small, portable bottle. The energy shots come in three flavours: Frozen Bombsicle, Hawaiian Punch Fruit Juicy Red and Popsicle Grape. The new format represents C4’s first significant product innovation since the brand’s launch. According to the company, the C4 Performance Energy Shots are intended for consumers seeking a portable energy option, including gym-goers who prefer a smaller pre-workout dose and individuals looking for a quick energy boost on the go. The product is NSF Certified for Sport. The new range is available via the brand's website and on Amazon.

Empress 1908 Gin is expanding into the fast-growing non-alcoholic spirits category with the launch of Empress 1908 0.0 Indigo, the brand’s first alcohol free expression. Crafted by the Empress 1908 master distiller at Victoria Distillers in British Columbia, the new product is designed to help create elevated zero-proof cocktails without sacrificing on flavour or presentation. Inspired by the brand’s flagship Empress 1908 Indigo Gin and the historic Empress Hotel in Victoria, BC, Empress 1908 0.0 Indigo features a botanical-driven profile with notes of citrus, subtle spice and soft florals. The recipe includes juniper, grapefruit and butterfly pea flower, blended with all-natural flavours, filtered water and cane sugar, and was developed using the same craftsmanship standards as its alcoholic alternative. Phil Lecours, master distiller at Victoria Distillers, said: “Guided by the essence of our flagship Indigo Gin, we brought together distinctive botanicals to create a harmonious and elevated alcohol free spirit.” The launch aligns with increasing consumer interest in moderation and mindful drinking occasions, including Dry January and Sober October. Industry data cited by the brand shows interest in the alcohol free spirits market has increased significantly over the past year, with mocktail consumption continuing to rise. Empress 1908 0.0 Indigo is available across Canada at selected retailers with a suggested retail price of $39.99 for a 750ml bottle. The non alcoholic release joins the broader Empress 1908 portfolio, which includes several flavoured gins and forms part of the brand’s strategy to meet evolving demands across the beverage sector.

Lesaffre, a major player in fermentation and microorganisms, has expanded its Baking Center in Shanghai with the installation of new state-of-the-art industrial production lines, reinforcing its commitment to innovation and customer collaboration across the Asia-Pacific region. The upgraded facility is part of Lesaffre’s global network of applied science centres and is designed to provide tailored technical support to industrial baking customers in China and the wider region. The centre will support customers with custom-formulated improvers, sensory evaluation, flour analysis and application-driven product development. The enhanced Baking Center enables customers and technical teams to co-develop and test a wide range of bakery products under real industrial conditions. “This is a significant milestone in Lesaffre’s commitment to deepening its roots in the Asia-Pacific region and accelerating innovation across the industrial baking community,” said Timothé Dupont, president of Lesaffre’s Asia-Pacific breadmaking region. “Our vision is for this Baking Center to be a hub where our experts collaborate with clients across Asia-Pacific to drive innovation in baking. The establishment of an Industrial Baking Center marks a deep integration of technological innovation and consumer demand, significantly contributing to the continuous upgrading of the industrial baking sector.” Equipped with complete industrial-grade production lines developed in partnership with equipment suppliers AMF Bakery Systems and Multivac Group, the Asia-Pacific Industrial Baking Center serves as a bridge between research and development and full-scale manufacturing. The facility allows industrial bakers to validate formulations, processes and equipment performance prior to commercialisation, reducing risk and accelerating time to market. Jerome Vanachter, general manager of Lesaffre Greater China, added: “With the strong support of our global equipment partners, we can now host industrial customers and address innovation challenges together. This platform enables our customers in China to conduct more thorough testing and optimisation before mass production, without disrupting daily operations, ultimately improving product development efficiency and success rates.” Lesaffre has opened 53 Baking Centers worldwide since launching the concept in France in 1974. The Shanghai facility is the second industrial baking centre within the group dedicated specifically to serving industrial clients, following the first, which is based in Vienna, Austria. “The Baking Center is a pioneering concept created to meet the evolving needs of bakery customers and has become a global reference in baking fermentation,” said Laurent Soupiron, director of Lesaffre’s Baking Centers network. “With this cutting-edge facility, we are better equipped to address the evolving challenges of our industrial partners, from technical innovation to new consumption models, while remaining close to our customers both geographically and in our daily practices.”

Amid an ongoing dispute between Ben & Jerry’s and its parent group The Magnum Ice Cream Company (TMICC), three of the ice cream brand’s independent board members are set to be removed. The latest development comes as part of a set of governance changes announced by Ben & Jerry’s yesterday (15 December 2025). TMICC said these changes aim to ‘align principles and policies’ across the business, reaffirm the responsibilities of the board and ‘enhance the brand’s historical social mission and safeguard its integrity’. This will include establishing a nine-year term limit for board members, with any director who has served longer than this period becoming ineligible for annual re-election in 2026. TMICC confirmed that three directors in total have been notified of their ineligibility to serve on the board. This includes chair Anuradha Mittal, who joined the board in 2007 and has served as chair since 2018. Last month, it was revealed that TMICC said Mittal “no longer meets the criteria” to serve , following an internal investigation conducted by external advisors. This came amid the longstanding row between Ben & Jerry’s’ co-founders and its parent company, with the dispute centering around the brand’s social mission. Ben & Jerry’s, founded by Ben Cohen and Jerry Greenfield in 1978, was acquired by Unilever for $326 million in 2000. It is now owned by Unilever’s newly spun-off ice cream business, TMICC, which completed its demerger from the food and beverage giant on 6 December 2025 . The co-founders have publicly spoken out against Unilever/TMICC in recent years, accusing the parent group of silencing their stance on social issues despite a merger agreement that emphasised the co-founders’ independence to pursue their values and social mission. The relationship has become increasingly strained since 2021, when Ben & Jerry’s refused to sell products in Israeli-occupied territories. Unilever then sold the brand’s Israeli operations to a local licensee. Co-founder Jerry Greenfield recently announced his resignation from the brand as a result of the ongoing rift, which has also seen the departure of former CEO David Stever – a move the co-founders said was due to his commitment to the brand’s values. According to BBC News , co-founder Cohen described the latest move to remove Mittal and two other board members, Daryn Dodson and Jennifer Henderson, as a “blatant power grab designed to strip the board of legal authority and independence”. “Anuradha Mittal, Daryn Dodson and Jennifer Henderson have served this company with integrity and courage. Over many years, they helped the board make bold, often difficult decisions to uphold Ben & Jerry's social mission,” he added. Commenting on the changes, Jochanan Senf, CEO of Ben & Jerry’s, said: “The Ben & Jerry's merger agreement and the role of the board is unique in the business world, and it's crucial to the long-term future of the Ben & Jerry's three-part mission”. He added: “That's why today, we are strengthening governance, increasing transparency and committing ourselves to greater accountability. These improvements matter because they will support us in our journey to become even more impactful and to drive progressive change for years to come.”

Harmony Baby Nutrition, a biotech company specialising in infant formulas inspired by human milk, has received $5.9 million (BRL 30 million) in funding from Ação Conjunta FINEP–BNDES Chamada Pública 755. The investment will support the creation of a research and development centre in Belo Horizonte, Brazil, focused on developing a range of infant formulas, including hypoallergenic options. The FINEP–BNDES programme is part of Brazil’s Nova Indústria Brasil policy, which aims to strengthen domestic innovation capacity. Harmony was selected for the funding in recognition of its scientific expertise and potential to contribute to Brazil’s industrial and technological development. Harmony’s new R&D centre will serve as the company’s global hub for research in advanced infant nutrition. The facility will focus on creating formulas that closely resemble human milk, including hypoallergenic products for infants with allergies or sensitivities. “There is currently no domestic infant formula industry in Brazil; the market has been dominated for decades by large multinational companies,” said Wendel (Del) Afonso, founder and CEO of Harmony. “This funding allows us to establish a world-class research and production ecosystem right here in Belo Horizonte." He continued: "In doing so, we are also positioning Brazil as a global leader in humanised infant formula innovation. We’re honored that Harmony has been chosen as a company capable of shaping the country’s technological future.” Harmony’s first product, Melodi, a toddler formula inspired by human milk, has shown a 61% higher sensory preference compared with standard hypoallergenic products in independent studies. The company’s formulas avoid added sugars and dairy-based ingredients, aiming to improve nutritional quality while reducing the carbon footprint associated with traditional cow’s milk formulas. The new R&D centre, expected to open in the first half of 2026, will occupy approximately 250-square-metres and include laboratories for research, quality control and an application plant with high-precision production technologies. Harmony plans to hire 25 professionals, including at least five scientists with master’s or doctoral degrees specializing in infant nutrition. Research at the centre will focus on developing new formulations tailored to different clinical and nutritional needs and investigating bioactive ingredients to achieve compositions closer to human milk. Harmony Baby Nutrition is also raising funds through a community round on Wefunder to support its US launch and expansion of R&D operations in Brazil.