US plant-based food brand Barvecue has unveiled what it claims is a market-first innovation: a seasoned rotisserie chicken-style product. The frozen product is crafted to deliver the flavour and texture of traditional rotisserie chicken, pre-seasoned and ready to heat and eat. It is made using a clean label recipe based on Barvecue’s protein blend of whole soybean and sweet potato. Its other ingredients are organic apple cider vinegar, expeller-pressed canola oil, water and spices. The shredded meat-style product is designed for versatility, suitable for serving in salads, wraps or as a centre-of-plate protein option, aiming to deliver a convenient solution for health-conscious consumers. It offers 130kcal and 10g of protein per serving, low sodium, and no GMOs or cholesterol. Lee Cooper. CEO of Barvecue, said: “As demand continues to grow for healthy, simple and convenient meal options, we're excited to bring a delicious plant-based chicken to the market that elevates nutrition and doesn't sacrifice flavour or texture”. “Rotisserie Seasoned Chicken is a step forward in our mission to offer plant-based proteins that appeal to everyone at the table.” The product is now available next to Barvecue’s Pulled BVQ and Carnitas, in the frozen aisle at Harris Teeter stores across the Southeast.

In a move that further highlights the evolving dynamics of the Coca-Cola bottling network, Coca-Cola Consolidated has repurchased all outstanding shares of its common stock previously owned by a subsidiary of the Coca-Cola Company, completing a $2.4 billion transaction that marks a new chapter in the companies’ relationship. Under the agreement dated 7 November 2025, Coca-Cola Consolidated purchased 18.8 million shares held by Carolina Coca-Cola Bottling Investments, an indirect wholly owned subsidiary of the Coca-Cola Company. The shares were acquired at $127 per share, financed through a mix of existing cash reserves and a $1.2 billion, 364-day term loan facility arranged by Wells Fargo. Coca-Cola Consolidated’s chairman and CEO, J Frank Harrison, said: “The purchase of these shares from the Coca-Cola Company advances our commitment to build long-term value for all stockholders. This transaction is also a strong signal of our mutual confidence in the long-term health of the US Coca-Cola system.” Following the transaction, the Coca-Cola Company has relinquished its seat on Consolidated’s board of directors, further cementing the bottler’s independent governance. Coca-Cola Consolidated also announced it would reduce the size of its existing share repurchase programme from $1 billion to $400 million, with roughly $136 million available for potential future repurchases. Henrique Braun, EVP and CEO of the Coca-Cola Company, said: “Coca-Cola Consolidated has been a valued strategic partner for well over a century. The sale of our stake is a natural evolution of our strong relationship. Both companies remain fully aligned in our shared goal of delivering beverages with speed, scale and excellence to more than 60 million consumers.”

Functional beverage brand Trip has reached a $300 million valuation after securing $40 million in new funding from a roster of celebrity investors and growth-stage capital partners. The round was led by Coefficient Capital and included high-profile backers, including celebrities like Joe Jonas, Alessandra Ambrosio, Paul Wesley and Ashley Graham. Trip positions itself at the intersection of better-for-you and alcohol-alternative trends. Its drinks, infused with adaptogens and botanicals, offer functional benefits aimed at relaxation and stress relief without compromising on flavour or sophistication. With products on shelves in 10,000 US retail locations and 50,000 locations globally, Trip is now one of the fastest-growing beverage brands in the States, according to data from Spins. The company expects to generate $100 million in revenue in 2025, and to double that figure by 2026. The brand’s collaboration with meditation and sleep app Calm underscores its commitment to accessible mindfulness. Calm offers a free membership with every can sold, integrating physical and digital wellness experiences. “We created Trip to make daily calm accessible to everyone, everywhere,” said co-founder Olivia Ferdi. “On a mission to create a billion moments of calm, Trip's community is at the heart of the brand, driving growth and guiding its innovation.” This valuation underscores an evolving beverage sector marked by a rise in functional ingredients and 'better-for-you' formulations, with mental and physical wellbeing moving higher among consumers' priorities.

Regenerative dairy brand Golden Hooves has unveiled its first-ever salted butter crafted from the same regeneratively farmed milk used in its range of cheeses. Developed during the Big Food Redesign Challenge, an initiative by the Ellen MacArthur Foundation and the Sustainable Food Trust, Golden Hooves’ new Salted Butter is now available through Waitrose, Booths, Ocado and independent retailers across the UK. Described as rich, creamy and fresh, with a luxurious mouthfeel and sweetness, the butter has already received attention from a number of industry award schemes. “This launch represents what Golden Hooves stands for, delicious, everyday dairy that’s good for people and the planet,” said a Golden Hooves spokesperson. “Our butter showcases how regenerative farming can deliver both premium quality and real environmental impact.” Golden Hooves Salted Butter was refined during the Big Food Redesign Challenge, which took participating brands through design, production, and retail phases to develop products that restore nature rather than deplete it. The butter’s development process examined supply chains from soil to shelf, ensuring that regenerative principles guided every stage. “The Big Food Redesign Challenge gave us the framework to demonstrate how regenerative agriculture can scale while maintaining taste and value,” the company said. “It’s about proving that quality and conscience can go hand-in-hand.” Golden Hooves Salted Butter is available in 200g retail packs, joining the brand’s growing line-up of cheeses (200g pre-packs and 2.5kg deli blocks) and crackers (80g packs).

By 2050, feeding a global population will demand a transformation in food production – one that maintains soil health, biodiversity and economic resilience. A key solution is regenerative agriculture, something that is gaining momentum across Europe, as demand for sustainably sourced food rises and supply chain issues increase. Candy Siekmann, director of climate smart Ag origination at ADM, explains how collaborations can help farmers implement sustainable practices and bring regenerative agriculture to their farms and help create a resilient global food system. By 2050, the world’s population is expected to reach 10 billion – presenting one of the most pressing challenges of our time: how to build a resilient food system that can feed a growing world. Meeting this demand requires a transformation in food production – ensuring that our soils remain fertile and our farms economically resilient for generations to come. Regenerative agriculture offers a pathway to this transformation. It is an outcome-based farming approach that protects and improves soil health, biodiversity and water resources and increases value for farmers. It encompasses practices like reduced tillage, cover cropping and responsibly managing inputs – grounded in the understanding that no two farms are alike. Momentum is building across Europe, with regenerative agriculture increasingly recognised as a vital strategy for building a more resilient food system. Consumers are helping to drive demand, with 54% of consumers in EMEA more likely to purchase foods and beverages from companies that practice regenerative agriculture and 64% of global shoppers actively seeking out products from companies that support farmers and local communities. But scaling regenerative practices will require something just as essential as the soil itself: partnership. From agronomic support to food manufacturers, strong collaboration across the value chain is essential to connect farmers with the financial resources, technical expertise and market access they need to adopt and sustain regenerative practices. It all starts with the farmer Farmers have always been stewards of the land, striving to do what is right for their livelihoods, their families and their communities. Supporting them means meeting them where they are, recognising the diversity of their operations. There are important structural and cultural differences between farming in Europe and North America. These shape how regenerative agriculture practices are adopted in each region. In Europe, farms are often more diverse, with cropping systems that vary widely – from smaller, family-run operations in the west to expensive agricultural holdings in the east. In contrast, US farms tend to be larger and more specialised, often focused on a narrower range of crops. European crop rotations have a stronger emphasis on winter crops, such as conola, wheat, barley and rye, compared to spring crops like corn, soybeans and oats that dominate in the US. These distinctions influence not only the agronomic strategies farmers use, but also how they tailor regenerative practices to their local soil. Despite these differences, one thing remains constant: farmers don’t want to do it alone. They value practical support, trusted guidance and a clear sense of how new practices will benefit their operations. That’s why solid agronomic advice and hands-on training need to be the cornerstone of any regenerative agriculture programme. In Poland, for example, ADM works with Biospheres to provide a full training programme for farmers. The journey for participating farmers starts with on-farm assessments followed by regular training sessions on topics such as sustainable farm economics and soil fertility. Beyond training, such programmes encourage collaboration and knowledge sharing. Field visits and peer-to-peer exchanges provide forums to share experiences, explore new techniques and build a network of support rooted in practical knowledge. Data-driven collaboration As consumer demand grows for more regenerative farmed products, verifying the use of practices further up the supply chain and measuring the impact is essential. Technologies like data analytics, satellite imaging and other innovations provide farmers with valuable insights to monitor their progress and refine their on-farm practices. Working with technical partners is also important. These partnerships are designed to benefit farmers as much as the wider supply chain. Growers receive regular feedback on key performance indicators, including yield, empowering them to benchmark their progress and make data-informed decisions. The power of upstream partnerships One of the most critical needs in scaling regenerative agriculture is better access to financial incentives that give farmers confidence to invest. In the agricultural value chain, we must play a central role in connecting farmers with major global food companies, which are essential partners in driving sustainable practices and delivering value to consumers. The road ahead As regenerative agriculture continues to gain momentum across Europe, one thing is clear. No single actor can drive this transformation alone. Achieving meaningful change requires strong, cross-sector partnerships built on trust, shared purpose and practical collaboration. And at the heart of this movement are the farmers – scaling regenerative agriculture begins with empowering them.

US-based natural energy drink brand Gorgie has added a limited-edition seasonal flavour to its line-up: Cranberry Party Pop. The drink aims to capture the essence of the holiday season with flavours of tart cranberry and crisp apple. It is described as a ‘refreshing and festive’ combination, launched exclusively at Target nationwide from 6 November 2025. All of Gorgie’s products are designed to deliver bold flavours and functional benefits, containing 150mg of green tea caffeine alongside biotin, B vitamins and l-theanine. Gorgie aims to redefine energy drinks as ‘fun, functional and culturally collected’ with its better-for-you approach and playful brand personality. The new cranberry flavour’s can features an iridescent, checker-print pattern inspired by a silk scarf, with the launch also including a limited-edition merch line to extend the packaging’s playful design into wearable fashion pieces. Michelle Cordeiro Grant, founder and CEO of Gorgie, said: “Cranberry Party Pop is designed to bring a little sparkle and joy to every moment this season. Whether you're running errands, prepping for a party or just need a holiday pick-me-up, this flavour is all about fun, festive energy without compromise!" Cranberry Party Pop will be available for a limited time at Target stores across the US.

The functional and fortified beverage sector is no longer a niche space, but one that is driving mainstream demand as consumers increasingly seek products that support health, convenience and lifestyle without sacrificing taste and indulgence. With functional beverages now achieving margins higher than traditional drinks, it is a category that forward-thinking investors will want to be a part of. Ivanka Skrypnichenko, Tetra Pak’s global category manager, explains why there has never been a better time to invest in nutritional and functional beverages. Opportunities for untapped growth in the food and beverage sector are rare, but when they do arise, they demand swift action. Functional beverage products reached a global volume of 17.4 billion litres in 2023, and the market shows no sign of slowing. The European market for meal replacement products alone is projected to grow by over 7% between 2024 and 2033, to $3.91 billion. Fortified products and food supplements are no longer just the preserve of athletes – consumers across generations are choosing them for immunity, cognition, digestive support and more. Beyond that, the boundaries of products in this category keep expanding – functional drinks provide nutrients, fuel with energy for a day, replace or complement meals and offer flavour/texture experiences. This reflects a broader shift: today’s consumer is not defined by age or lifestyle, but by mindset. Studies show that over half of global consumers say they are mindful of their well-being and actively seek products that make wellness-related claims. As these health-focused consumers become more interested in transforming their lifestyles, they are turning to meal replacements, special nutrition products and protein shakes that supplement their nutritional needs. The evolving landscape of functional and fortified products presents a significant opportunity for beverage manufacturers to differentiate and grow. Our experience has shown us that success will lie in identifying unmet needs, understanding evolving consumer priorities and exploring how technology can enable new product formats and experiences. Those able to navigate these shifts stand to gain a meaningful advantage in a fast-moving category. The profit potential The business case for food supplements and nutritionally enhanced products is stronger than ever. Research suggests a surge of interest for food supplements and products with nutritional benefits: 74% of consumers look for active claims when purchasing food and drink, and 88% are willing to pay more for healthier options. This demand brings an increase not just in potential revenue, but in potential profitability, with functional beverages achieving margins up to an impressive 800% higher per litre than traditional beverage categories. For the F&B industry, this presents a compelling opportunity to enhance both growth and return on investment by delivering products that offer clear, tangible value to health-driven customers. Innovation is key Consumers are increasingly drawn to products that support, among others, energy, hydration, focus and improved cognition. To meet these wellbeing-focused expectations, producers are innovating to deliver nutrients without compromising product taste, texture or stability, creating a dynamic space for formulation and packaging advancements. Technologies like precision micronutrient dosing are enhancing accuracy and consistency, especially in protein-enriched products where ingredient behaviour can be complex. Success in this space requires investment and focus on proteins that are pure, soluble, neutral-tasting tasting and stable, key to achieving mainstream appeal. But while nutritional value, convenience and enjoyment are all key factors, they must be tailored to the market. Our teams have found that tastes and preferences in different geographical locations play a role in consumer adoption. For example, customers in Asia often prefer thicker, smoother and creamier textures, whereas European consumers generally prefer more natural, less processed textures. Meanwhile, in America, sweeter and indulgent textures are more popular. For RTD products, an enjoyable mouthfeel is often an important factor in whether consumers adopt a product, and so, it should be considered as important as ingredient and flavour combinations. Manufacturers can use science and technical expertise to formulate products with exact flavour profiles and characteristics needed to capture the attention of individual markets. For businesses, getting the sensory profile right means reducing trial-and-error costs and increasing repeat purchases. Convenience is just as important and has become a decisive factor, particularly for individuals navigating increasingly active and fast-paced routines. Products must integrate seamlessly into consumers’ daily routines. This means formats that are pre-dosed, portable, easy to consume on the go and require minimal or no preparation and clean-up. Whether it’s a protein-enriched drink consumed post-workout, an energy boosting snack between meetings or a nutritional beverage enjoyed during a commute, convenience is a key factor. The more intuitively a product fits into existing habits, the greater its potential for repeat purchase and long-term brand loyalty. Emerging formats like ready-to-drink solutions are designed to meet and exceed these expectations by making daily nutrition accessible for everyone. As competition in the food supplement and nutrition market intensifies, differentiation is essential. Winning products will combine scientifically supported benefits with convenient, consumer-friendly formats. From concept to commercialisation As demand for nutritional drinks accelerates, the opportunity for brands willing to innovate is both clear and commercially compelling. Success will require not just a winning idea – it must be supported by precise formulation and a nuanced understanding of consumer needs across markets. Partnering with a company with a strong heritage in product development can help reduce the risks of entering a burgeoning market. For forward-looking brands, the chance to lead this growing category is ready to be taken.

Founded in 1993, Sant Aniol has always operated with a focus on sustainability, striving to preserve nature and make the world a better place to live. Among the many innovations introduced are its striking PET bottles, inspired by the volcanic rocks of the Garrotxa region and produced by an EBS 8 KL Ergon stretch-blow moulder equipped with the ReduxAir system to reduce energy consumption. Bottles with a volcanic spirit Sant Aniol PET containers feature a distinctive and elegant design that conveys the unique qualities of the water whose spring is located within the Natural Park of Garrotxa, at a depth of more than 120 metres, in a place characterised by sedimented lava and volcanic rocks that give the water its purity and excellent qualities. SMI solution for Sant Aniol Food companies are increasingly committed to the green and digital transition, placing the well-being of consumers and employees at the centre of their production processes. For Sant Aniol, the environment is a primary asset to be safeguarded, and to achieve this goal, the company relies on next-generation technologies that maximise energy efficiency. Building on the supply of its first-generation SR 8 stretch-blow moulder 15 years ago, Sant Aniol has once again turned to SMI for the installation of the new EBS 8 KL Ergon model, designed for the bottling line of natural water in 0.33-litre, 0.5-litre and 1.5-litre PET containers. Environmental benefits The EBS 8 KL Ergon stretch-blow moulder, installed at the Girona plant, is fitted with stretch-blow moulds equipped with the special 'ReduxAir' bottom, which, through special technical and design measures, allows the air between the outer walls of the bottle and the surface of the mould to be released more quickly, making it possible to produce rPET/PET containers with lower air pressures, especially: 0.33-litre containers at 15 bar air pressure 0.5-litre containers at 17 bar air pressure 1.5-litre containers at 25 bar air pressure This makes it possible to reduce the use of a high-pressure air compressor, significantly lowering electricity consumption. Sant Aniol line Energy efficiency benefits The EBS 8 KL Ergon stretch-blow moulder supplied by SMI is equipped with an energy counter with a digital LCD display, which, through the control of energy consumption, enables the optimisation of the operational efficiency of the plant. The counter installed on the machine is used to record and display, alternately, electricity consumption, voltage, current and power over a given period. Thanks to these devices, the solutions supplied by SMI can leverage the services offered by the platform SmyIoT, an interactive database that remotely collects, verifies, processes and enhances all operating parameters of the plant, both at the level of individual machines and across the entire production line. This allows users to improve operational efficiency and energy performance across all processes, schedule maintenance interventions and reduce overall production costs. Energy: Saving benefits The EBS 8 KL Ergon stretch-blow moulder is characterised by the presence of an innovative preform heating oven that is extremely compact and equipped with an aluminium diffuser that ensures optimal temperature control to prevent overheating. The energy costs for the production of bottles are also reduced thanks to the presence of energy-efficient IR lamps and heat-reflecting panels equipped with ceramic elements. The stretch-blow moulding module is equipped with a high-efficiency two-stage air recovery system, called AirMaster, which recovers the air from the blowing circuit and thus ensures a significant reduction in compressed air consumption and significant energy savings, thanks to the reduced use of the high-pressure compressor.

Plant-based food company Sunflower Family has announced the debut of its product range in the UK: a new line of protein products made from 100% sunflower seed protein. The clean label offerings aim to provide nutritious, tasty and sustainable food options that are also free from major allergens, such as soya and gluten. Each product in the range is made using organic, de-oiled sunflower seed protein – a sustainable byproduct of sunflower oil production. This process minimises food waste, aligning with a circular economy approach while also boosting the final product’s nutritional profile. The new line includes Sunflower Mince, Chunks, Bolo Mix and Burger Mix, aiming to meet demand for versatile plant-based meat alternatives with simpler labels. The Mince is positioned as a versatile mince meat alternative, while the Chunks can be used across dishes such as stews and curries. Meanwhile, the dry Burger mix can be used to create meat-free burgers, and the dry Bolo Mix to create a vegan bolognese sauce.

Angel Yeast has inaugurated its new, automated yeast protein production line at the Baiyang Biotechnology Park in Yichang, Hubei, China. The facility has an annual production capacity of 11,000 tons of high-purity yeast protein, with a protein content exceeding 80%, and capacity has the potential to expand in the future. Angel Yeast – which is headquartered in China, with 33 facilities in total across the globe – said the milestone marks a key step in meeting growing demand for sustainable protein worldwide. It highlighted the growing priority of protein innovation across the food sector, with leading companies integrating multi-functional protein solutions into their product portfolios. Angel Yeast’s protein is produced using advanced bio-fermentation technology. The new production line integrates modern control technologies, enabling full-process automation through fermentation, autolysis, separation and drying. It provides an end-to-end production system encompassing raw materials, packaging and warehousing. The entire manufacturing process takes place in controlled fermentation tanks, making it independent of climate, season or location. This enables efficient year-round production. The company’s yeast protein product, AngeoPro, received FoodBev Media’s ‘Best Ingredient Innovation’ award in the 2025 World Food Innovation Awards. It is described as a versatile solution that is rich in complete amino acids and dietary fibre, with a clean taste profile that is free from off notes and enables direct consumption or blending with plant proteins like soya. It can also be blended with whey for hybrid applications. Li Ku, general manager of Angel Yeast’s Protein Nutrition and Flavoring Technology Center, said: “As global priorities continue to shift toward health, nutrition and sustainability, we see unprecedented market potential for yeast protein”. “We will continue to accelerate production expansion to deliver more innovative, high-quality and dependable yeast protein solutions to customers and consumers worldwide and help drive a more sustainable future for the global food industry.”

UK coffee brand Grind has entered the canned cocktails market with the launch of a new RTD espresso martini, available at Waitrose and WHSmith. Grind was born in 2011 following the opening of its first café in Shoreditch, East London. The brand has served nearly a million espresso martinis in its coffee shop since then, and is now bringing the signature cocktail into the RTD space. According to Grind, its new RTD cocktail offers a ‘smooth, sweet and rich’ finish, delivering bar-quality taste for consumers on-the-go. Available ahead of the festive party season, the can is also being sold in Grind’s restaurants and coffee shops as well as online and via selected retailers. Grind’s mission is to ‘change the way we drink coffee for the better,’ aiming to make craft coffee more accessible to more people in more places. Its speciality coffee can be found online through its DTC business, as well as in UK supermarkets and through partnerships with Soho House and British Airways. The brand focuses on ethically sourced coffee from sustainable farms, and has set up The Better Coffee Foundation – a charity aiming to reverse the environmental damage done by the wider coffee industry. It has introduced products such as home-compostable coffee pods and plastic-free packaging, and recovered over 120,000kg of plastic from the ocean in 2023 and 2024.

Tate & Lyle has reported 'disappointing' first-half results for the six months ending 30 September 2025, as market demand weakened across key regions, particularly North America. However, the global ingredients supplier said its newly combined business with CP Kelco is driving strong customer engagement and building a significantly expanded pipeline of growth opportunities. Group revenue declined 3% to £1.024bn, reflecting lower volumes and pricing pressures across several markets. Despite near-term economic headwinds, Tate & Lyle highlighted strong early traction from the CP Kelco combination, which officially began operating as a single business on 1 April 2025. Customer interest has been driven by the combined company’s expanded portfolio across sweetening, mouthfeel and fortification solutions, something Tate & Lyle said is increasingly in demand as food and beverage manufacturers reformulate for health, nutrition and sustainability. To accelerate top-line growth, Tate & Lyle announced a number of targeted investments across customer-facing and technical teams. These included expanding its applications, sensory, nutrition science and process development teams; faster rollout of its 'mouthfeel solutions chassis,' with ten already launched and ten more in development; and approximately £8 million in new digital and AI-driven tools, including a generative AI platform to improve technical and scientific insights. The company said it will 'accelerate productivity' across the entire group, with its five-year productivity savings target to 31 March 2028 increased by $50 million to $200 million. The Americas region, which generates half of Tate & Lyle’s revenue, reported a 2% decline, with the beverage, bakery and snacks categories in North America being particularly affected. Revenue in Europe, the Middle East and Africa dropped 6%, driven by lower pricing under renewed customer agreements and ongoing softness in the bakery and snacks category. Bulk sweetener pricing was also pressured by declining European sugar markets. Asia Pacific remained stable, with growth in China and North Asia offsetting tariff-related headwinds. Adjusted EBITDA in the region climbed 19% thanks to cost efficiencies. Nick Hampton, CEO, emphasised the long-term opportunity despite current pressures. He commented: “With our growing pipeline of new business opportunities, the power of the combination is clear. Our focus is on execution, delivering for our customers and growth.”