As the countdown to Christmas begins, brands across the food and beverage industry are unveiling this year’s advent calendars – transforming a long-standing festive tradition into a showcase for creativity, flavour and innovation. From coffee to chocolate, frozen desserts and even garlic dip, this year’s advent calendars show how brands are mixing indulgence with creativity to bring something new – and a little fun – to the festive countdown. Here’s a look at some of this year’s most notable launches. Doughlicious UK-based frozen dessert brand Doughlicious is bringing something different to the holiday countdown with its first-ever frozen advent calendar. The Doughlicious Countdown Calendar features 12 frozen Cookie Dough & Gelato Bites, most of which are limited-edition holiday flavours handmade in London. Each bite pairs soft cookie dough with creamy gelato, finished with a dusting of crumbs or toppings. The line-up features Gingerbread, Snowball, Peppermint Bark, Chocolate Chip, Chocolate Truffle, Mint Chocolate Chip, Cookies & Cream, Salted Caramel, Chocolate Raspberry, Cinnamon Churro, Blueberry and White Chocolate – all gluten-free and made with 100% British oats. Priced at $11.99, the calendar offers a playful twist on traditional holiday treats and will be available nationwide in the freezer aisle at Target. Celebrations Celebrations is releasing a limited batch of its Numberless Advent Calendar, following unexpected viral interest driven by a social media misprint earlier this season. The product gained national attention after a Hertfordshire consumer posted about receiving a calendar with unnumbered doors, allowing users to open any compartment at any time. The post sparked what online fans called 'Christmas freedom,' prompting thousands of comments across social channels and Reddit forums. In response to the surge in demand, Celebrations has confirmed the release of a small number of bespoke calendars. The launch highlights how quickly consumer culture can reshape seasonal traditions, with fans embracing a more flexible – and rule-free – approach to the advent countdown. Lindt Another brand embracing the countdown is Lindt, with a full line-up of festive favourites. Swiss chocolatier Lindt has introduced its 2025 advent calendar collection, available across its stores, boutiques and online. The range includes the Pick & Mix Advent Calendar (£17.50, 300g), which can be filled with a personalised selection of chocolates and a London-themed edition exclusive to the Piccadilly flagship store. Also part of the line-up is the Chocolate Factory Advent Calendar (£22, 304g), inspired by Lindt’s historic Kilchberg site in Switzerland and the Teddy Augmented Reality Advent Calendar (£15, 250g), which offers a digital element through interactive animations. Other options include the Teddy 3D Advent Calendar (£25, 250g), the Festive Selection Advent Calendar (£16, 289g) and two milk chocolate versions priced at £8.50 and £12. L-R: Lindt Chocolate Factory, Lindt Teddy Augmented Reality, Teddy 3D Advent Calendar and Lindt Festive Selection. Ole Smoky Adding a spirited twist to the countdown, Ole Smoky Distillery has launched its 12 Days of Moonshine Minis Holiday Pack – a limited-edition advent-style calendar featuring a selection of the brand’s award-winning moonshines. Each of the 12 windows reveals a 50ml jar showcasing one of Ole Smoky’s popular flavours, including Strawberry, Apple Pie, Sour Watermelon and White Lightnin’ Moonshine, along with cream-based varieties such as Butter Pecan, White Chocolate Strawberry and Banana Pudding. Priced at $39.99, the set comes in a festive box with custom artwork, designed for both long-time fans and newcomers to explore the brand’s flavour range. Bonne Maman Bonne Maman is once again marking the festive season with the return of its limited-edition advent Calendar, now in its ninth year. The 2025 design features 24 individually boxed mini jars, each revealing an exclusive flavour and a short message hidden behind the door. The collection showcases a mix of seasonal preserves, including Caramel Spread with Coffee, Mango and Ginger Spread, Pear and Mandarin with Cinnamon Spread and Strawberry with Passion Fruit Spread. Each recipe is made with simple, high-quality ingredients and contains no high-fructose corn syrup, preservatives or additives. Presented in a decorative holiday-themed box, the calendar retails for $54.99 and is available through Bonne Maman’s online shop, Amazon and selected US retailers. Jeppson’s Malört Chicago-based spirit brand Jeppson’s Malört is making the festive countdown a little more interesting with the launch of its Malört Advent Calendar. Each door hides a miniature bottle of the brand’s bitter liqueur – described by Malört as “a little bit of joy, regret and that unmistakable flavour you love to hate”. Retailing at $79.99, the Malört Advent Calendar is available exclusively through Malort's website and select US retailers while stocks last. Ethel M Chocolates Bringing a touch of the desert to the festive season, Ethel M Chocolates has launched a limited-edition Holiday Advent Calendar for 2025. The 24-piece set features a mix of returning favourites and new creations – from Dark Chocolate Prickly Pear and Milk Chocolate Sea Salt Caramel to newer flavours like Milk Chocolate Bananas Foster and Dark Chocolate Passion Fruit Caramel Truffle. Each day reveals a different chocolate, designed to showcase the brand’s signature blend of regional inspiration and handcrafted confectionery. YumEarth Meanwhile, YumEarth, known for its allergy-friendly and organic sweets, is introducing a range of seasonal products for 2025 – including its first-ever Advent Calendar. The calendar offers a joyful countdown to Christmas, featuring '12 Days of Christmas' illustrations and daily surprises such as Organic Chewys and Sour Littles. Like the rest of the brand’s range, the treats are free from the top allergens, non-GMO and made without artificial dyes or high-fructose corn syrup, making them suitable for families looking for inclusive holiday options. Retailing at $23.99, the advent calendar will be available at Whole Foods Market, Amazon and at the YumEarth's website. Alongside the calendar, YumEarth is also introducing several seasonal products, including a Chocolate Snowman made with Fair Trade Certified cocoa, Peppermint Puffs and a No-Bake Cake Pops Kit, while returning favourites such as Candy Cane Lollipops and the Gingerbread House Baking Kit round out the festive collection. Peet's Coffee Peet’s Coffee is marking the holiday season with the debut of its 12 Days of Peet’s Advent Calendar, a new addition to the brand’s seasonal line-up that turns the countdown to Christmas into a daily coffee ritual. The limited-edition calendar includes twelve individual ground coffee varieties, ranging from Peet’s signature blends such as Major Dickason’s and French Roast, to single-origin coffees including Kenya Auction Lot and Guatemala San Sebastian. Each pack offers a different brew to explore, highlighting the roaster’s craft and variety. The calendar, priced at $79.95, is available via Peet’s website and coffee bars. Domino’s Domino’s is giving the traditional holiday countdown a savoury twist this year with the launch of its first Garlic & Herb Dip Advent Calendar. Branded as 'Merry Dipmas,’ the limited-edition release offers 24 days of Domino’s signature dip. Izzy Gardener, chief festive flavour explorer at Domino’s, said the launch was designed to bring “a cheeky twist on a Christmas tradition,” highlighting the dip as “the ultimate holiday companion”. Available exclusively through Domino’s websites from 2-16 November, the calendar encourages consumers to get creative with flavour pairings, from sweet and savoury combinations to more daring experiments – think gingerbread, candy canes or even Brussels sprouts with Garlic & Herb Dip.

Danone North America’s dairy brand Too Good & Co has expanded into the coffee segment with the launch of a new line of refrigerated creamers. Rolling out nationwide this month, the Too Good & Co Coffee Creamers range includes three varieties: Sweet Cream, Roasted Vanilla and a seasonal Lavender option. Each product is made with milk and cream and contains no artificial sweeteners, flavours, preservatives, gums or oils. According to the company, the creamers contain 40% less sugar than leading coffee creamer brands and are designed to appeal to consumers seeking simpler ingredient lists and lower-sugar options. Danone cited research indicating that 68% of shoppers look for products made with real ingredients, while 41% consider total sugar content when buying food and drink. The three flavours aim to offer versatility for coffee and tea preparation at home, aligning with growing interest in #HomeCafe and #CoffeeTok trends. Sweet Cream provides a classic profile, Roasted Vanilla offers a caramelised vanilla flavour, and the Lavender creamer delivers subtle floral notes with a vanilla base. Additional seasonal flavours are planned for 2026. "Our new Too Good & Co creamers are crafted for those who want to enjoy real, high-quality ingredients and delicious flavor, all while feeling good about what's going in their cup," Olivia Sanchez, senior vice president of creamers at Danone North America. Too Good & Co said the move into creamers builds on consumer demand for everyday products with reduced sugar and recognisable ingredients. The creamers will be available at retailers across the US with an SRP of $5.99 per bottle.

GoodLeaf Farms, Canada’s largest national vertical farming operator, has completed a CAD 52 million (approx. $37 million) equity financing round to scale production at its facilities in Alberta and Quebec and to build a new research and development centre in Ontario. The round included new and existing investors, among them Farm Credit Canada (FCC), Power Sustainable Lios and McCain Foods. The company said 2025 marked a period of strong growth, with demand for its Canadian-grown baby greens, microgreens and blends rising sharply. Earlier this year, GoodLeaf opened its Agricultural Centre of Excellence in Guelph, which now serves as its R&D hub. CEO Andy O’Brien said demand for the company’s products “nearly doubled” by April. The new funding will allow GoodLeaf to double output at its two largest farms in 2026, he added. FCC’s managing director Adam Smalley said the investment aligns with the growing consumer appetite for locally produced produce and supports Canada’s long-term food security. Jonathan Belair, managing partner at Power Sustainable Lios, said GoodLeaf’s ability to raise capital “speaks to the confidence investors have in vertical farming” and the milestones the company has achieved. Part of the funding will go towards establishing a new R&D centre in Ontario to advance more sustainable and efficient growing practices across GoodLeaf’s three vertical farms. Charlie Angelakos, VP of global external affairs and sustainability of McCain Foods, added: "We have been a key partner in GoodLeaf's development, and we're excited to continue supporting their mission". Top image: © GoodLeaf

The assets of plant-based cheese brand Julienne Bruno have been acquired out of administration by Harvey & Brockless, a subsidiary of The Compleat Food Group. Julienne Bruno, established in 2020 by founder Axel Katalan, is a supplier of dairy-free cheese and cream products, headquartered in London, UK. The company appointed Sam Birchall and Howard Smith from Interpath as joint administrators on 11 November 2025. A previous winner of FoodBev Media’s World Dairy and Plant-Based Innovation Awards, Julienne Bruno has grown substantially since its inception and developed a strong reputation for its plant-based cheese products, which included plant-based alternatives to burrata, stracciatella and mozzarella. However, Interpath revealed that the brand had been unable to secure the necessary investment required to enable profitability, resulting in the appointment of administrators this month. Despite what Interpath said was a ‘competitive process’ to seek investment options, with a number of parties showing interest, a solvent outcome could not be found and all 14 staff members were made redundant. However, within days of the company being placed into administration, Interpath has secured the sale of certain assets – including the Julienne Bruno brand – to Harvey & Brockless. The Compleat Food Group, a UK-based chilled food group that houses brands such as Wall’s Pastry, Vadasz and Squeaky Bean among others, acquired speciality food producer and distributor Harvey & Brockless last year. A spokesperson for The Compleat Food Group commented: “Harvey & Brockless has acquired the assets of Julienne Bruno and is committed to ensuring the continuation of its much-loved plant-based products”. They added that the company is currently in the process of relocating the production assets to its facility in Evesham, Worcestershire, with availability of the products expected to resume in the new year. Tom Swiers, head of food and drink for Interpath, said: “Since its launch, Julienne Bruno had developed a great reputation for its innovative and high-quality plant-based products. Known as a pioneer within the sector, it had generated a loyal customer base both in the UK and internationally.” “We’re pleased to have achieved this sale which will enable the brand to continue under new ownership and deliver to its customers.” Joint administrator Smith added that the immediate priority is to support the employees who have been made redundant, including supporting their claims for redundancy pay and other money owed.

Global ingredient producer Jungbunzlauer has announced the successful acquisition of International Flavors and Fragrances’ (IFF) production site in Thomson, Illinois, marking the company’s first US-based manufacturing facility. Founded more than 150 years ago and headquartered in Switzerland, Jungbunzlauer serves customers in more than 130 countries with a diverse range of fermentation-based ingredients used across food, beverage, nutrition, health and personal care. The acquisition strengthens Jungbunzlauer’s ability to serve North American customers, while also expanding its regional production footprint alongside its recently expanded biogums facility in Canada. Bruno Tremblay, CEO of Jungbunzlauer, said: “The acquisition is a significant step in Jungbunzlauer’s growth journey. We are proud to establish our first US manufacturing facility in Thomson, Illinois, and look forward to delivering sustainable, trusted solutions for our customers." "We plan to invest in advanced manufacturing and deliver long-term value for the region, our customers and stakeholders.” The Thomson site, part of an asset deal that excludes IFF’s commercial business, products and employees, will be developed to support Jungbunzlauer’s broad portfolio of naturally derived ingredients, including citric acid, mineral salts, texturants and acidulants. Preparations, equipment installation and regulatory compliance activities are already underway. Known for its expertise in fermentation-based ingredients, Jungbunzlauer plans to use the new facility to enhance supply chain reliability and sustainability in response to rising consumer demand across several sectors.

UK natural food brand The Groovy Food Company has expanded its range of syrups with three new innovations: Organic Matcha Agave, Organic Coconut Syrup, and Hot Honey. The new additions build on the brand’s existing range of baking essentials including syrups, oils and sugar products. They are designed to tap into fast-growing consumer trends while remaining true to the brand’s ethos of providing natural and versatile alternatives to everyday kitchen staples. Claimed to be a first-to-market innovation in the UK, the Organic Matcha Agave fuses trendy premium matcha and The Groovy Food Company’s natural agave syrup. The product offers a clean energy boost and subtle green tea flavour, suitable for adding to iced coffees or hot drinks, drizzling over porridge or blending into smoothies. It is launching with an RRP of £3.25. Organic Coconut Syrup is made using the sap of the coconut palm tree, providing a rich and caramel-like sweetness while utilising a byproduct that often goes to waste. The product is positioned as a sustainable, nutritious and flavourful alternative to sweeteners like maple syrup, suitable for baking, topping pancakes or sweetening savoury dishes. It is priced at an RRP of £4. Finally, Hot Honey taps into the ongoing ‘swicy’ (sweet and spicy) trend, combining the brand’s signature honey with fiery chilli extract for a spicy kick. It is ideal for drizzling on pizzas or roasted vegetables, as well as mixing into marinades. It launches with an RRP of £3. The Groovy Food Company said all three products, along with the rest of its range, are ethically sourced and free from additives and preservatives.

Lucky Energy, a US-based clean-energy drink brand, has closed an oversubscribed $25 million Series B funding round led by Paine Schwartz Partners, with participation from North Fifth Services, LLC, Sequel and Joyance Partners, alongside existing investors. The funding underscores a growing change in the energy drink market, with consumers demanding more clean options. The capital will support Lucky Energy’s retail growth, expand marketing initiatives and strengthen team development as the company scales. As part of the round, Lucky Energy added two new members to its board of directors: James Brennan, founder and CEO of Enlightened Brand Ventures, and Bob DeBorde, chairman of Suja Life and Promix Nutrition. They join Dan Ginsberg, former Red Bull North America CEO. “Lucky Energy is redefining what consumers expect from energy drinks,” said DeBorde. “By combining great taste with clean, functional ingredients, the brand is positioned to lead the next wave of growth in the category.” Founded by Richard Laver, Lucky Energy has built its brand around simplicity and functionality. Each can contains just five ingredients – including maca and beta-alanine – with zero sugar, zero calories and no artificial additives. The brand’s focus on clean formulation and transparency has resonated strongly with consumers seeking sustained, feel-good energy without the crash of traditional energy drinks. Laver said: “Lucky Energy was born from two core beliefs: that people deserve a cleaner, simpler energy drink they can feel genuinely good about. With partners like James and Bob, both proven leaders who have built iconic beverage brands, we’re building a modern energy powerhouse.” The new funding follows the sell-out launch of Lucky Energy’s Black Label line, which was available exclusively online.

Harry Macpherson From pesticides to packaging materials, chemicals infiltrate the food system at every stage – from production to consumption – and have long been linked to a range of health concerns. Everything from fertilisers used on crops to materials involved in manufacturing can introduce synthetic chemicals into food, often without sufficient safety data. Tackling this challenge calls for a paradigm shift towards safer chemical design, innovative pest control, and sustainable packaging solutions. Harry Macpherson, senior associate for climate at Deep Science Ventures, discusses what the F&B industry needs to know about toxic chemicals. Chemical toxicity is a pervasive and underestimated threat to human and planetary health, and it's deeply intertwined with our food system. Synthetic chemicals are ubiquitous in our modern world, present in the air we breathe, the water we drink and the food we eat. For the F&B industry, this presents a unique and urgent challenge that extends from the farm to the plate. Our recent report, an eight-month analysis of peer-reviewed studies and expert interviews, concluded that the food system is a central point for many problems related to chemical toxicity. While the issues may seem daunting, they also present enormous opportunities for businesses to innovate and reduce the burden of toxicity on people and our environment. The hidden dangers in our food One of the most significant sources of toxicity in the food system is pesticides. These chemicals directly contribute to human health problems, with studies linking exposure to decreased sperm count and a lower probability of pregnancy in women undergoing fertility treatment. The impact isn't just on people; pesticides can have significant ecological effects too. A German study, for example, documented a 76% decline in flying insects in protected areas over 27 years, identifying pesticides as a primary cause. The widespread use of pesticides is a significant factor in wild bee population declines, which are critical for pollination in both natural ecosystems and agriculture. PFAS: The 'forever chemicals' Another well-known class of toxic pollutants is PFAS (per- and polyfluoroalkyl substances). Often dubbed 'forever chemicals,' certain PFAS compounds have been linked to numerous health issues, including cancer, reduced fertility, immune problems and obesity. An important characteristic of PFAS is their extreme persistence; they take a very long time to break down and, when they do, often degrade into smaller, even more persistent molecules. It might come as a surprise that many pesticides sprayed directly onto crops are PFAS. Some break down into trifluoroacetic acid (TFA), a PFAS molecule that Germany’s chemical regulator recently classified as toxic to reproduction, very persistent, and very mobile. TFA's presence is growing, with recent findings of rapidly increased concentrations in wines and detection in 98% of tested British rivers. A potentially surprising source of PFAS, toxic metals, pharmaceuticals and microplastics is the practice of spreading sewage sludge on fields as fertiliser. Due to contamination concerns, this practice has been phased out in the Netherlands, Switzerland and the US state of Maine. The packaging problem While the growing of food contributes to the burden of toxicity, the journey doesn't stop there. The transport, processing, packaging and cooking of food can also add to the problem through food contact materials. These materials are crucial because a large number of chemicals can migrate from them into food. Research by the Food Packaging Forum shows that over 3,600 synthetic chemicals from food contact materials can be found in human bodies. Of these, 80 have been identified as having properties of high concern. Perhaps surprisingly, and 81% of chemicals in contact with food lack the necessary hazard data for safety prioritisation. Well-known examples of toxic chemicals migrating from materials to food include the leaching of bisphenols like BPA and BPS from the linings of aluminium cans, micro- and nanoplastic contamination from plastic-lined coffee cups, and mineral oil hydrocarbons from paper and board packaging. Perhaps surprisingly, many of the chemicals which migrate from materials to food are not intentionally added. A safer future The most important action is to identify and create safer alternatives. We need a paradigm shift in how we create and use chemicals and materials for food, with chemical safety at the forefront. For the food and beverage industry, this means embracing innovation across the key interfaces where toxicity enters our food system. On the horizon for eliminating toxicity from pesticides are opportunities to create solutions whose effects are limited to target species and which act locally in the field without transfer to the surrounding environment. Promising potential strategies may include mining nature and medicine to identify entirely new pesticidal approaches, joined-up thinking between crop development and pest controls and incentivising genetic diversity and resilience at the field level. Eliminating toxicity from food contact materials will require improving our understanding of the causes of the problem with thorough monitoring of intentionally added and unintentionally added chemicals migrating into food, potentially using sensitive in vitro assays. There are also opportunities to replace today’s dominant non-degradable petrochemical plastics with degradable alternatives, and to construct food packaging and processing equipment from non-plastics where possible. However, the move to degradable plastics must be accompanied by a move towards eliminating or creating safer plastic additives and the replacement of plastics requires improvements to the safety of paper and board, which are a less appreciated source of toxicity.

Natural colours supplier Oterra has teamed up with Swiss materials innovator Seprify to launch a plant-based white colouring that can replace titanium dioxide in food and beverage applications. Titanium dioxide is a white pigment, synthetically produced and used as a colourant in food and beverage products. Following its ban in the EU in 2022 due to potential safety concerns, and amid increasing scrutiny over artificial colours and additives around the world, manufacturers are now working to develop alternatives to titanium dioxide and other synthetic colourants. The partnership will enable Oterra to offer customers a clean label and renewable alternative claimed to match the opacity, brightness and whitening effect of titanium dioxide while significantly reducing environmental impact. This collaboration combines Oterra’s global market reach and application expertise with Seprify’s materials science and process innovation, integrating its patented cellulose-based technology. It is built on a two-year collaboration between the two companies, testing across more than 15 food categories including bakery icings, confeciontery coatings, sauces, plant-based meat and dairy, and powdered beverages. Seprify’s extraction technology produces particles inspired by natural surfaces that scatter light in a particular way to create a bright, white surface. According to the two companies, the titanium dioxide alternative offers easy and fast dispersion, excellent whitening properties and a neutral flavour and odour. It is also light-, heat- and pH-stable, and can be used in lower dosages than other alternatives. The new white is produced from microcrystalline cellulose (MCC), sourced from FSC-certified virgin wood pulp. The wood pulp used is 100% renewable, nano-compliant and food-safe. It is estimated to create 80% lower CO2 emissions compared to titanium dioxide. As a registered form of MCC, it can be used across food and beverage categories in compliance with EU and US regulations. The solution is available for customer trials now, with studies already underway across key regions. Luc Ganivet, chief innovation officer at Oterra, said: “Oterra has developed one of the largest portfolios of natural colors in response to growing consumer demand for alternatives to artificial colours”. “While we have good, natural raw materials to replace titanium dioxide in selected applications, this new source of white gives us better options for a broader range of food and beverage applications.” Lukas Schertel, CEO and co-founder of Seprify, commented: “This partnership marks the next chapter in Seprify’s growth – translating scientific validation into commercial momentum”. “Together, we’re proving that natural materials can deliver the same whitening performance as titanium dioxide while cutting CO2 and meeting new legislative demands. It’s a major step toward making sustainable ingredients the default choice for global food brands.”

Primo Brands Corporation has named Eric Foss as its new chairman and chief executive officer, effective immediately. Foss succeeds Robbert Rietbroek, who is stepping down from the role. He brings extensive experience leading global consumer goods and beverage companies. Foss previously served as chairman and CEO of several large-scale, brand-focused businesses, earning recognition for his leadership approach and focus on innovation, execution and long-term growth. Dean Metropoulos, director and former non-executive chairman of the board, said: "I am delighted to announce Eric has agreed to take up the positions of chairman and CEO of Primo Brands. He knows the company well, having served on our board (and the board of Primo Water)." "With his extensive experience as chairman and CEO of global branded beverage and direct store distribution businesses, Eric is highly qualified to lead Primo Brands' future growth and value creation." Foss added: "It is a true privilege to serve as chairman and CEO of Primo Brands. The company is well positioned in the large, attractive and growing healthy hydration market. We have an industry leading brand portfolio, a strong go-to market system and a team of talented and committed teammates." "We continue to progress, unlocking the power of last year's business combination and have multiple growth vectors as we move forward. I want to thank Robbert for his service and contributions. I look forward to continuing to work with Dean as a member of the board and want to thank the board for their support and confidence." Metropoulos, who is stepping down as non-executive chairman but will remain on the board, added: "Following conversations with the board as we move into the next phase of the breakthrough merger that established Primo Brands, I believe now is the right time to step away as non-executive Chairman. I am confident that Eric's extensive experience in consumer driven at-scale selling and service-oriented business models across the food and beverage industry will drive progress at Primo Brands." "I want to thank Robbert for his leadership and contributions to the company. Robbert's leadership was foundational in orchestrating the first year as Primo Brands and establishing it as a leader in the North American branded beverage space with a focus on healthy hydration. We wish him continued success." Top image: © Primo Brands

Herbalife, a global health and wellness company, has expanded its Liftoff energy supplement line with two new flavours – Cola and Ginger Beer, bringing a nostalgic, soda-inspired twist to the functional beverage category. Designed for on-the-go consumers, the new zero-sugar, low-calorie Liftoff varieties deliver a refreshing taste alongside science-backed ingredients for energy, focus and alertness and are available exclusively through Herbalife in the US and Puerto Rico. Since its debut in 2005, Liftoff has become one of Herbalife’s best-selling products, in part due to its convenient stock pack and functional formulation. Each serving contains 75mg of caffeine, Panax ginseng to support mental alertness, vitamin C and a full spectrum of B vitamins. Vicki Alaniz, VP of marketing for Herbalife North America, said: “With these new flavours, we are introducing the familiar taste of classic sodas to the functional beverage space, giving our independent distributors more ways to connect with consumers embracing a wellness-driven lifestyle.” The launch comes as the US energy drink market is projected to reach $41.4 billion by 2033, driven by a strong consumer demand for functional, better-for-you beverages. In response, Herbalife has expanded its Liftoff portfolio globally, with the drinks now available in more than 65 markets and making its debut in India earlier this year.

Finnish seafood tech company Hailia has released new data showing that fish products made from salmon filleting sidestreams – including heads, fins and frames – contain significantly higher levels of essential nutrients than conventional fillets. According to the analysis, seafood products made with sidestreams can contain up to 20 times more calcium, five times more marine collagen, twice as much iron and ten times more zinc per 100g compared to salmon fillet products. The study also found elevated levels of vitamin D and omega-3 fats. Hailia said the higher concentrations are due to the increased presence of bones and cartilage in the raw materials, which boost calcium and vitamin D content. The company noted that marine collagen levels in sidestream-based products can reach 2g per serving, comparable to many collagen supplements currently on the market. Hailia CEO and founder Michaela Lindström said the findings highlight the opportunity to use parts of the fish traditionally considered low-value to create nutritionally dense, ready-to-eat products. “Our data shows these raw materials can serve a much bigger purpose, not just as traditional ingredients, but as a natural source of nutrients like marine collagen that are increasingly sought after in global wellness markets in supplement form,” she said. The company also pointed to iron as a growing nutritional concern, particularly for women. Hailia’s analysis indicates that salmon heads, frames and fins contain double the iron content of fillets, suggesting sidestream-based products could help address iron deficiency while improving resource efficiency in seafood processing. CTO and co-founder Otto Kaukonen said the results mirror past trends in other food sectors. "Traditional processing has prioritised fillets, even though the heads, frames and fins contain much higher levels of collagen, calcium and iron. With Hailia’s technology, we can finally unlock the full nutritional potential of these parts," he added. Hailia’s technology converts fish sidestreams into ready-to-use food products, expanding their application beyond small pelagics and salmonids to a wider range of species. The company said the approach allows processors to add value to low-yield raw materials while meeting demand for nutrient-rich, sustainable seafood.