The Hershey Company has officially finalised its acquisition of LesserEvil, a brand renowned for its organic snacks that blend bold flavours with health-conscious ingredients. This move aims to enhance Hershey's offerings in the rapidly growing better-for-you snack segment and strengthens its position in the salty snack market. LesserEvil is recognised for its commitment to organic, non-GMO snacks, including a range of popcorn and puffs made with high-quality ingredients such as unrefined, extra virgin oils. The brand's focus on creating delicious and mindful snacking options aligns seamlessly with Hershey’s strategy of expanding its portfolio to meet evolving consumer preferences. Kirk Tanner, president and CEO of The Hershey Company, said: “The addition of LesserEvil expands our portfolio of loved brands to meet growing consumer needs and occasions. Through strategic investments and product innovation, we’re delivering more of what consumers want – from better-for-you options to indulgent treats.” This acquisition marks a significant step for Hershey as it seeks to diversify its product lineup beyond traditional confectionery. The company’s salty snack portfolio, which includes brands like SkinnyPop and Dot's Homestyle Pretzels, has outpaced growth expectations, expanding 1.5 times faster than in previous years. Consumer trends indicate a strong shift towards healthier snacking alternatives, with many seeking products that offer both indulgence and nutritional benefits. According to recent market analyses, the demand for organic and better-for-you snacks continues to rise, prompting major players like Hershey to adapt their strategies accordingly. Charles Cortistine, CEO of LesserEvil, added: “We’re excited to join Hershey, a company aligned with our values and our commitment to quality and community. This partnership will empower us to grow our vibrant culture and expand our reach to new consumers.” The leadership team at LesserEvil will remain intact post-acquisition to ensure continuity in its innovative approach and manufacturing processes. The combined expertise of both companies aims to drive category-leading growth and enhance product offerings, ensuring that LesserEvil's high-quality standards are maintained. LesserEvil products will continue to be available at major retailers nationwide, with pricing determined by individual retailers.

Bauducco, one of the largest producers of Panettone, has unveiled Bauducco Chocottone: a new chocolate-centric holiday sweet loaf developed exclusively for the US market. Arriving ahead of the holiday season, Chocottone blends Bauducco’s traditional Italian-inspired baking methods with contemporary flavour profiles designed to appeal to a new generation of panettone fans. The ready-to-eat loaf features a light, airy texture filled with real chocolate chips and topped with a decadent fudge coating – ideal for festive breakfasts, gifting and holiday entertaining. Alongside the chocolate chip variety, Bauducco is also launching two other chocolate-inspired panettones: Chocottone Peanut Butter, featuring a blend of peanut butter, chocolate chips and fudge coating and Chocottone Hazelnut Cream, containing a smooth hazelnut cream infused with chocolate chips and fudge coating. “Our research shows that US holiday consumers are increasingly seeking indulgent chocolate-forward treats,” said Juliana Corá Bastos, marketing and trade marketing director at Bauducco International. “Chocottone was created to meet the desire for richer flavour experiences while preserving the artisanal quality that defines Bauducco Panettone. It’s our gateway to introducing panettone to a new generation.” Bauducco Chocottone rolls out nationally this November and will be available through major US retailers as well as Amazon. The company will continue offering its traditional Bauducco Panettone and Bauducco Pandoro, maintaining a full range for both new and long-time consumers.

The Dairy Alliance has appointed long time agriculture leader Farrah Newberry as its new chief executive officer. Newberry, who has served as interim CEO since early 2025, officially steps into the role following four years with the organisation. Newberry first joined the Dairy Alliance as VP of agriculture and environmental affairs, where she led efforts to strengthen farmer engagement, sustainability programmes and industry partnerships. In her interim leadership role, she has provided strategic direction during a period of shifting market conditions and evolving consumer demands. Newberry said: “I am deeply honoured to lead the Dairy Alliance and continue serving the Southeast’s dairy farm families. Our farmers’ dedication and resilience inspire me every day and I look forward to building on our strong foundation to expand partnerships, elevate programmes and further strengthen the dairy community across our region.” Prior to working with the Dairy Alliance, Newberry spent 22 years as executive director of Georgia Milk Producers, where she championed issues including environmental regulations, animal health, milk pricing and state-level agricultural policy. Michael Ferguson, president of the Dairy Alliance Board of Directors, said: “For more than twenty years, Farrah has been a trusted advocate for Southeast dairy farmers and a leader in agriculture. Her experience, vision and passion for the industry make her the ideal person to guide the Dairy Alliance forward as we continue championing the work of our farmers and the value of dairy in our communities.” The Dairy Alliance, funded by farmers across the US states of Alabama, Georgia, Kentucky, Mississippi, North Carolina, South Carolina, Tennessee and Virginia, plays a central role in dairy promotion, education and outreach. Its programs support schools, health professionals, foodservice partners and community organisations. With Newberry at the helm, the organisation is expected to deepen its involvement in regional advocacy and expand collaboration across the dairy value chain.

Retailer Aldi UK has unveiled two brand-new flavoured butters under its Specially Selected premium range, designed to enhance festive eating occasions. The two brand-new options – Ginger & Cinnamon, and Truffle & Parmesan – are launching this month alongside the returning Garlic & Herb. Ginger & Cinnamon is infused with the aroma of the two classic seasonal spices, described as ‘velvety, sweet and delicately spiced’. It can be spread over waffles and crepes or swirled into festive bakes, designed to enhance a range of sweet dishes. In the savoury space, the new Truffle & Parmesan variety is speckled with dark flecks of pepper and nutmeg, containing pieces of real black truffle balanced with a hint of parmesan. It is well-suited for pairing with festive cheese boards, as well as drizzling over meat or roasted vegetables. The Garlic & Herb variety was first introduced in 2023 as a limited-edition option, and is now returning for 2025, featuring aromatic garlic and parsley and lightly seasoned with salt. All three Specially Selected Flavoured Butters are available in stores from 26 November 2025, priced at £1.99 per 110g block.

Sugar reduction has become a non-negotiable priority in the food and beverage industry. With health authorities, governments and consumers demanding for lower-sugar products that don’t sacrifice taste, creating an intense pressure on formulators. In this context, cranberry juice emerges as a strategic ingredient, helping brands achieve sugar-reduction goals while also enhancing flavour, colour and clean-label appeal. Market insights reveal that health and indulgence now go hand in hand. Across regions, consumers are increasingly attentive to low, no or reduced sugar claims and are open to innovative flavour experiences. At the same time, regulations are becoming more stringent, with global health authorities urging significant sugar reduction and the EU setting strict limits for products labeled as 'low sugar'. Cranberry juice provides a unique set of formulation advantages: Lower natural sugar content  than other red or purple fruit juices. Acidity that balances sweetness , enabling sugar reduction without taste compromise. Bright natural colour   that eliminates the need for artificial dyes. Built-in preservation   from acidity, reducing the use of synthetic additives. These qualities align perfectly with the growing global demand for transparency and clean-label products, as consumers increasingly look for real, simple and recognisable ingredients. Applications span multiple beverage categories, including reduced-sugar juices, functional waters, sparkling drinks, plant-based beverages and more. Fruit d’Or offers a wide range of cranberry ingredients, carefully crafted to meet the diverse needs of food manufacturers while ensuring consistent quality that adheres to the highest industry standards. Discover how cranberry juice can enhance flavour, colour and formulation in your products. Download our complete guide below.

Danone Canada has announced a major investment to expand its flagship Boucherville plant, said to be its largest investment made in the country. Though the dairy giant did not disclose the specific amount, it said the capital investment marks a key milestone as the largest in Danone Canada’s history. The initiative will increase its production capacity, aiming to strengthen the position of its yogurt brands such as Oikos, Activia and Danone and meet growing demand for yogurt from Canadian consumers. It will also modernise the facility’s energy use in line with Danone’s sustainability goals. With Nielsen data showing that nearly 90% of Canadian households consume yogurt, Danone Canada’s investment will increase production capacity for yogurt tubs by 40%. The plant will also increase its capacity to receive and process Canadian raw milk by 20%. Construction has begun, with a new production line to be operational in 2026. Additionally, new energy recovery equipment will be installed as part of ÉcoPerformance, a Government of Québec program stemming from the Plan for a Green Economy 2030. Frederic Guichard, president of Danone Canada, said: “Canadians are embracing healthier choices, and the rising popularity of yogurt, especially high–protein varieties, speaks volumes. Nutritious and accessible, yogurt has become a staple for families.” He added: “This significant investment underscores our commitment to supporting local production and delivering on what we do best at Danone: bringing health through food”. This latest project comes in addition to the $9 million investment made in the Boucherville plant in June 2025, to launch production of more sustainable individual yogurt cups made from polyethylene terephthalate (PET) resin.

Nutrifood and Australia’s ViPlus Dairy have introduced GippsNature Organic A2, the first product under their new international joint venture, ViPlus Nutritional Australia, marking a major milestone in the companies’ long-term partnership and sets the foundation for an ambitious global expansion strategy. GippsNature Organic A2 is formulated using Australian Certified Organic (ACO) A2 protein milk sourced from free-grazing herds in Gippsland, one of Australia’s most renowned dairy regions. The product combines clean-label, nature-focused ingredients with tailored nutritional science designed for Vietnamese families. It is the first offering in a planned portfolio of premium milk formulas and specialised nutrition products covering all life stages. The joint venture aims to exceed $33 million in revenue by 2026, scaling to $130 million by 2028 as it expands into Southeast Asian and key Middle Eastern markets. ViPlus Nutritional Australia was formed in May of this year with an initial investment of more than $3 million, with Nutrifood holding a 70% stake. Nutrifood has invested an additional $230 million to expand its dairy farms and manufacturing infrastructure in Gia Lai, Vietnam. The launch coincides with a visit to Nutrifood by Danny Pearson MP, Victoria’s minister for finance. Economic growth and jobs. He said: “The joint venture and the launch of GippsNature reflect the spirit of connection and co-development between our countries.” GippsNature Organic A2 is now available in Vietnam. The joint venture is preparing for broader international rollout and continued innovation, as it positions GippsNature as a global premium nutrition brand.

Greencore has taken a major step toward securing regulatory approval for its proposed acquisition of Bakkavor by entering an agreement to sell its Bristol chilled soups and sauces facility to The Compleat Food Group. The site's disposal was proposed to the UK Competition and Markets Authority (CMA) to address potential competition concerns stemming from the proposed acquisition deal between Greencore and Bakkavor. The CMA confirmed it had accepted the disposal in principle as an undertaking in lieu of launching a full Phase 2 investigation on 7 November. The transaction remains subject to the CMA’s final approval following a statutory public consultation. The Bristol site, which primarily manufactures chilled sauces and soups, generated approximately £47 million in revenue according to financial reports in the year ending 26 September 2025, representing around 1% of the projected combined turnover of Greencore and Bakkavor. The Compleat Group, known for its portfolio of chilled, plant-based and bakery brands, will expand its manufacturing footprint with the acquisition if approved. The sale is expected to pave the way for Greencore to complete its high-profile takeover of Bakkavor in early 2026. Remaining conditions include the CMA’s formal sign-off on the sale and court sanctioning of the scheme of arrangement. Top image: © Greencore

The Good Food Institute Europe (GFI Europe) is calling on the UK government to bolster its commitment to alternative proteins by investing £150 million as part of the National Food Strategy. This investment would aim to enhance the nutritional benefits of plant-based foods and unlock significant economic opportunities for UK farmers. Recent analysis from GFI Europe highlights that the UK has emerged as the leading national funder of research into plant-based, cultivated meat and fermentation-derived foods in Europe. Between 2020 and 2024, the UK allocated £129 million toward this research, primarily through UK Research and Innovation (UKRI), the nation’s largest public research funding body. This funding has facilitated the establishment of several key research centers, including the £15 million National Alternative Protein Innovation Centre, which opened last year. As the government prepares to update its food strategy in the spring, GFI Europe emphasises the need to build on this momentum. By investing in alternative proteins, the UK can further develop its plant-based food sector, accelerate fermentation technology, and cultivate meat production. The proposed £150 million investment over the next five years, primarily sourced from UKRI’s £9 billion annual budget, would support several initiatives: Plant-Based Innovation Fund: This fund would create local supply chains for crops like peas and broad beans, providing opportunities for UK farmers to grow ingredients for plant-based meat. Engineering Biology Innovation Fund: This initiative aims to foster the development of new technologies such as precision fermentation, which has applications in producing sustainable proteins and cultivated meat. University-based research and training: Investing in education to train future experts will help address technical challenges and explore the health benefits of protein diversification. Research conducted by Systemiq, supported by GFI Europe, indicates that scaling the UK’s fermentation sector could contribute nearly £10 billion to the economy by 2050. Additionally, analysis from Green Alliance predicts that the UK’s plant-based meat market could reach £2.7 billion by 2035 if consumption aligns with recommendations from the independent Climate Change Committee. GFI Europe is also advocating for updates to national dietary guidelines. It recommends revising the Eatwell Guide to better reflect the nutritional value of plant-based meats and to consider the environmental impacts of food choices. Furthermore, GFI proposes setting targets for the proportion of protein-rich foods sold by large retailers, encompassing animal, seafood, and plant-based sources. Linus Pardoe, senior UK policy manager at GFI Europe, said: “The food strategy is the perfect moment to double down on the UK’s commitment to protein diversification. By continuing to invest in these foods, ministers can capitalise on Britain’s growing expertise and increase the uptake of healthy and sustainable options to tackle our overconsumption of processed meat.” As the UK solidifies its position as Europe’s foremost national funder of alternative protein innovation, the call for additional investment underscores the urgency for government action. With global competitors, particularly China, advancing rapidly in this sector, the UK must act decisively to maintain its leadership in alternative protein development.

Tetra Pak has unveiled a new plant-based sunflower protein ingredient aimed at empowering food and beverage producers to capitalise on the surging demand for plant-based products. The ingredient is aimed at enhancing product offerings while maximising existing production investments. The introduction of sunflower protein comes at a critical time, as the global plant-based food market is projected to grow significantly, with estimates suggesting it could reach $35.9 billion by 2033. Tetra Pak’s sunflower protein is designed to provide manufacturers with a versatile solution that can be integrated into a variety of products, including plant-based iced coffee, yogurt and ready-to-drink protein beverages. With a recommended usage range of 2% to 7%, the ingredient offers flexibility in formulation, allowing producers to tailor products to meet specific nutritional and sensory requirements. Sunflower protein boasts a neutral, slightly nutty flavour, smooth texture and off-white colour, making it suitable for diverse applications. Its high protein content – up to 50% – alongside fibre, vitamins and antioxidants, positions it as an ideal ingredient for functional and fortified food products. This aligns with consumer wellness trends, as a recent survey indicated that 74% of consumers actively seek products with health claims. Sasha Ilyukhin, senior vice president of global processing services and solutions at Tetra Pak, said: “Sunflower protein is a renewable and flexible ingredient that opens the door to new product opportunities without requiring major changes to existing lines and product formulations". He continued: "With its adaptable flavor and nutritional benefits, it’s a great way for producers to expand product portfolios using current infrastructure, attract health-conscious consumers, and stay ahead of market trends.” Through its Product Development Centres, Tetra Pak's says it can help clients accelerate time-to-market and optimise product creation, ensuring that they can meet the rapidly evolving demands of health-conscious consumers. This support is crucial as the global protein market is expected to exceed $27.48 billion, with specific segments – such as Europe’s meal replacement market – projected to grow from $2.04 billion in 2024 to $3.91 billion by 2033.

Nestlé is investing £28 million in its Dalston factory in Cumbria to upgrade production of Nescafé Frothy Coffee and modernise the site’s operations. The investment includes a new £17.5 million mixing plant and two new packing lines worth £10.7 million. The four-storey mixing plant will introduce updated equipment and systems designed to improve efficiency and recipe accuracy, while also reducing manual handling by 80% through the use of larger ingredient bags. The new packing lines will replace older machinery and include technology capable of producing up to 60,000 sachets per hour. The lines will also be compatible with new packaging materials such as Mono PP laminate, enabling fully recyclable sachets. Richard Watson, CEO of Nestlé UK & Ireland, said: “We are very proud of our British manufacturing and this investment reflects the great work being done by our teams to position the UK as a market with significant manufacturing expertise and capability". He continued: “The Dalston investment is a prime example of how we’re investing in the future of the British food and drink industry – modernising our operations and supporting local jobs, driving growth opportunities and being more sustainable.” Ian Pipes, Nestlé's Dalston factory manager, added: “We are delighted to have secured this investment which marks a significant step forward for our Dalston site. By upgrading our facilities with the latest technology, we’re not only improving product quality, but also creating a more sustainable and supportive environment for our teams.” The site manufactures products including Nescafé Cappuccino, Nescafé Latte, Coffee Mate and Starbucks-branded latte mixes. It sources fresh milk from local dairy farms through a long-standing partnership with First Milk.

Maple Leaf Foods has introduced Maple Leaf Mighty Protein, a new line of chicken protein sticks aimed at meeting rising consumer demand for convenient, high-protein snacks. The sticks are made from lean chicken and contain 12g of protein per 32g serving, with no sugar or fillers and 110 calories per stick. They are gluten-free, keto-friendly and do not require refrigeration. The range launches in three flavours – Original, Buffalo and BBQ – and is available as single sticks or in eight-pack multipacks at grocery retailers nationwide. D'Arcy Finley, VP of brand and marketing at Maple Leaf Foods, said: "Canadians are asking for protein they can take anywhere – clean, tasty and truly satisfying". "Mighty Protein puts complete protein in your pocket at 12g per stick, with zero sugar, no fillers and craveable flavours. It's fuel for the rink, the commute, after the gym or the 'afternoon slump,' all without compromising on natural ingredients or irresistible flavour." Mighty Protein chicken sticks are available at grocery retailers across Canada, as a 32g single stick or in multi-packs of eight.