Global convenience store Circle K has teamed up with Monster Energy to introduce a new energy drink flavour, Ultra Punk Punch, available exclusively at its US locations. This launch marks the first-ever exclusive collaboration between Circle K and Monster Energy, offering consumers a unique opportunity to experience this vibrant flavour before its nationwide rollout scheduled for March. Ultra Punk Punch is designed for consumers who lead dynamic lifestyles, combining a classic fruit punch profile with a bold twist. The flavour features a blend of juicy red berries, cherries, pineapple sweetness and citrus zest, rounded off with refreshing notes of mango and kiwi. The drink contains zero sugar, aligning with the consumer demand for healthier beverage options. Rebekah Stevenson, head of packaged beverages at Circle K, commented: “Launching Ultra Punk Punch exclusively in our stores is about bringing a bold, new flavour to people before they can get it anywhere else”. Mario Suarez, vice president of Monster Energy for Circle K, echoed this sentiment: “Circle K has long been one of our most valued convenience retail partners, and offering them an early, exclusive release was an easy decision”. This collaboration is expected to drive foot traffic to Circle K stores, appealing to both existing Monster Energy fans and new customers seeking exciting beverage options.

A new UK start-up, Messyface, is launching its range of better-for-you spreads this month, aiming to bring a modern uplift to the nation’s jams and preserves aisles. The brand offers a fresh take on Tahin Pekmez, a traditional Turkish sweet spread made from slow-cooked grape molasses and nutty, sesame-based tahini. This sweet spread can provide an alternative to both jam and peanut butter, ideal for enjoying on bread among other breakfast and baking applications. According to the brand, the product offers an indulgent caramel-like texture, with tasters saying they ‘can’t believe’ it’s made from just grapes and sesame seeds. In addition to being vegan and gluten-free, the spreads tap into two of the most prominent current food trends: fibre-rich products, and naturally sweetened options that are free from refined sugars amid the shift away from ultra-processed foods. The product launches in three varieties: original, made with just grape molasses and tahini; hazelnut, made with the addition of roasted hazelnuts; and hazelnut cacao, adding 100% cacao powder to the hazelnut variety. Alex Epstein, founder of Messyface, first discovered Tahin Pekmez in a small Turkish deli in the Netherlands. Since, he has been determined to bring the seed and fruit fusion to a broader audience through the development of his brand. “I loved the simple transparency of the recipe, the fact this was a fibre-rich product with authentic World cuisine heritage that offered natural fruit sweetness without resorting to any refined sugars, palm oil or synthetic stabilisers, sweeteners and thickeners,” he commented. “Ottolenghi has made significant strides in recent times championing tahini appreciation with the UK. My vision was to spread the ‘tahini joy’ by championing it within a more mainstream medium that could be utilised on bread, in porridge, within smoothies or across any number of home baked offerings”.

The UK government has initiated a pivotal consultation aimed at phasing out the use of caged systems for laying hens, a move that could reshape animal welfare standards in the poultry industry. Announced by the Department for Environment, Food & Rural Affairs (DEFRA), the consultation aims to address public concerns over animal welfare and the conditions in which farmed animals are kept. The proposed measures include a ban on the introduction of new enriched or 'colony' cages starting in 2027, with a complete phase-out of all caged systems by 2032. Additionally, the consultation seeks to eliminate the current exemption for smaller flocks kept in battery cages, which has permitted some operations to continue using these systems for groups of 350 birds or fewer. This initiative is particularly timely, as approximately 10 million hens in the UK are currently confined to enriched cages, which offer minimal additional space compared to traditional battery cages – about the size of an A4 sheet of paper per bird. Critics argue that such conditions severely restrict the birds' ability to express natural behaviours, leading to significant stress and suffering. David Bowles, head of public affairs at the RSPCA, praised the government's announcement as “an enormous step towards a cage-free future”. He noted the importance of public engagement during the eight-week consultation period, urging animal welfare advocates to voice their support for the proposed changes. “Every year, millions of farmed animals are kept in cages, unable to express their natural behaviours and experiencing unimaginable suffering,” Bowles said. “This consultation is a crucial opportunity to push towards a cage-free future.” Public sentiment strongly favours this initiative, with recent polling indicating that 73% of the British public oppose the use of cages for hens. This widespread support underscores a significant shift towards more humane farming practices, reflecting changing consumer preferences for ethically sourced food products. As the consultation progresses, stakeholders – including farmers, animal welfare organisations and the general public – are encouraged to provide feedback on the proposed changes. The outcome of this initiative could lead to substantial shifts in production practices across the poultry industry, influencing both animal welfare standards and consumer perceptions.

Freja , a player in the UK bone broth market, has unveiled a new Cooking Bone Broth range, designed specifically for culinary applications. This product line responds to consumer insights indicating a strong demand for a robust, flavourful broth suitable for everyday cooking. The new Cooking Bone Broth will be available in two variants: Rich Chicken and Rich Beef. This marks Freja's first foray into a product explicitly crafted for cooking rather than sipping. The decision to develop this range stems from feedback highlighting the need for a broth that delivers deeper flavour and seasoning, enhancing the cooking experience for home chefs. “Our mission is to help more people experience the benefits of bone broth in ways that fit real life,” said Jessica Leather, founder of Freja. “The Cooking Bone Broth range allows customers to incorporate bone broth more frequently into their daily meals, while our original bone broths continue to cater to those who enjoy sipping.” Key features of the Cooking Bone Broth include: Purpose-built for cooking: The formulation is designed to provide a richer, more robust flavour profile, making it ideal for soups, stews, sauces and gravies. Traditional ingredients: Made with real bones, meat, vegetables, herbs and seasoning, the broth maintains a commitment to quality and nutrition. Nutritional benefits: Each 350ml pouch contains 8-10g of protein and 3-5g of collagen, delivering nourishment alongside flavour. Affordability: Priced at £3.50, the Cooking Bone Broth is positioned as an accessible ingredient for everyday cooking. Freja's new range reflects a shift in its product offerings, allowing the company to cater to a broader audience while maintaining the integrity of its original broths, which are lighter and designed for nutritional sipping. The Rich Chicken and Rich Beef broths are made from free-range chicken and grass-fed beef, respectively, highlighting the brand's commitment to quality and sustainability. The Cooking Bone Broth will be available in major retailers including Waitrose and Ocado, as well as online at frejafoods.com, ensuring widespread access for consumers looking to enhance their cooking with quality bone broth. Founded in 2020 by Ed Armitage and Jessica Leather, Freja has quickly become the UK’s leading bone broth brand, driven by a passion for nutritious, collagen-rich products.

Mark Morey Hormel Foods has announced the upcoming retirements of two key executives, Mark Morey and Paul Peil, as part of its ongoing strategic evolution. This transition comes as the company continues to reinforce its commitment to quality and innovation in its fresh pork and ready-to-eat meat segments. Mark Morey, who has been with Hormel for over three decades, currently serves as vice president of operations for fresh pork. His extensive career at Hormel has seen him take on various leadership roles, contributing significantly to the company’s operational excellence and customer-centric approach. Jeff Ettinger, interim CEO, praised Morey’s impact, said: “His customer focus, operational discipline, and commitment to continuous improvement have strengthened our fresh pork business”. Paul Peil Paul Peil, vice president of marketing for fresh and ready meats, is also retiring after a distinguished 36-year career with Hormel. Peil has played a pivotal role in advancing the company’s marketing strategies and enhancing customer relationships throughout his tenure. Ettinger noted: “Paul's leadership has been instrumental in driving team performance and positioning our brands for growth”. The departures of Morey and Peil signal a significant moment for Hormel Foods as it looks to build on the strong foundations they have established. Their leadership has guided the fresh pork and ready meats divisions through periods of growth and transformation, setting the stage for the company’s future initiatives. As Hormel prepares for these transitions, it remains focused on innovation within its product offerings. The company recently introduced new flavours and products, including a variety of fresh and ready-to-eat meats, aligning with evolving consumer preferences for convenience and quality. Hormel Foods, with approximately $12 billion in annual revenue, operates in over 80 countries and is known for its diverse portfolio of iconic brands, including SPAM, Jennie-O and Applegate. The company’s commitment to quality and sustainability continues to drive its operations, ensuring that it meets the demands of today’s health-conscious consumers.

Atlantic Beef Products (ABPI) is set to enhance its halal beef processing capabilities following a federal investment of up to CAD 2.26 million (approx. $1.63 million) through Canada’s Kosher and Halal Investment Programme. The funding will support the implementation of advanced processing technologies and packaging upgrades at ABPI’s federally registered beef processing facility in Albany, Prince Edward Island, Canada. The project is designed to improve production efficiency, increase meat yields, reduce food waste and expand the company’s ability to deliver halal-certified, retail-ready beef products to Canadian markets. The investment comes as Canadian consumers increasingly seek high-quality, locally processed food products that align with cultural values and dietary requirements. Demand for halal products continues to grow across both retail and foodservice channels, creating new opportunities for domestic processors. “As one of the first recipients of this programme, Atlantic Beef Products is taking important steps to modernise its operations while responding to evolving consumer preferences,” said Heath MacDonald, Minister of Agriculture and Agri-Food. “By supporting innovation and efficiency at this facility, our government is helping local producers grow market opportunities, strengthen the regional economy, and encourage Canadians to buy Canadian with confidence.” ABPI’s project will include the installation of advanced steam vacuum systems to enhance cleaning and food safety, upgraded recovery equipment to improve meat yield and new packaging technologies to support a broader range of halal-certified products. An in-line X-ray analyser will also be added to improve fat-content accuracy and product safety. “This funding allows us to invest in equipment that will better meet the needs of our growing halal customer base, both regionally and nationally,” added ABPI president and CEO Russ Mallard. “Producing and packaging halal products entirely within our facility, and certifying them to exacting halal requirements, gives customers full confidence in the integrity of the products they purchase from us.” The project also aligns with the federal government’s newly announced Buy Canadian Policy, which prioritises Canadian suppliers and domestically produced goods in federal procurement. By supporting Canadian processors and expanding local production of kosher and halal foods, the initiative aims to strengthen food system resilience while improving access to diverse, Canadian-made products. ABPI is currently the only federally registered beef processing plant east of Quebec, processing up to 750 cattle per week. Since its founding in 2003, the company has grown to employ approximately 180 people and sources cattle from producers across Prince Edward Island, New Brunswick and Nova Scotia. Industry stakeholders say the investment represents a meaningful step toward expanding halal processing capacity in Atlantic Canada, supporting local producers, and ensuring Canadian consumers have greater access to domestically processed, culturally inclusive food products.

Impossible Foods has announced a new partnership with Equii, a US-based start-up that uses fermentation to enhance foods with natural yeast protein. The start-up, based in California, aims to enable a range of nutrition-boosted food solutions using its yeast protein solution – a complete, vegan-friendly protein containing all nine essential amino acids and offering a neutral flavour. It has developed a flour that re-balances the macros from high-carb to high-protein, able to add 20-30% complete protein in a serving of everyday foods such as breads, pasta and baking mixes. Impossible, also headquartered in California and a producer of plant-based meat alternative products, is now joining forces with Equii to expand its innovation portfolio into the bakery segment. In a statement on LinkedIn sharing the news, Impossible’s CEO, Peter McGuinness, wrote: “Teaming up with Equii will allow us to deliver even more protein in a way that’s complementary to our existing plant-based proteins, starting with select grain-based breads and pastas”. The move comes as the US’ new Dietary Guidelines  categorise proteins among the highest priorities for American consumers, with a significant emphasis on minimally processed whole foods and animal-sourced foods. McGuinness continued: “Protein shouldn’t stop at the patty and now it doesn’t have to. Imagine having a burger where you can get meaningful protein from both the patty and the bun, bringing even more nutritional value – it’s not impossible.” Impossible’s entry into the baked goods category marks a milestone for the company as its first foray outside of plant-based meat alternatives. The company was recently involved in a four-year trademark legal case against Spanish bakery Impossible Bakers , centring around the use of the word ‘Impossible’ in the bakery’s branding and logo. Though the action was dismissed, with the court concluding that consumers would easily be able to distinguish between the two brands in an average shopping environment, the case and subsequent news of the Equii partnership raises the question of whether Impossible Foods’ expansion into bakery could have been under consideration for some time prior to the announcement. Top image:  © Equii

The Compleat Food Group has completed the acquisition of Greencore’s sauces and soups business in Bristol, UK, following approval from the Competition and Markets Authority. The deal, which was first announced in November 2025 , brings a 50,438-square-foot production facility into The Compleat Food Group’s portfolio. The site employs around 300 people and produces own-label chilled sauces and soups for major UK retailers. All staff will transfer to The Compleat Food Group and operations will continue as normal. The acquisition expands The Compleat Food Group’s presence in chilled sauces and soups and builds on its 2024 purchase of Zorba Foods . It follows further acquisitions this year, including Freshpak and The Real Yorkshire Pudding Co. Following the transaction, The Compleat Food Group’s total turnover reaches £1.4 billion. The business currently employs more than 6,300 people across 18 sites and supplies own-label and branded chilled foods to UK retailers and foodservice operators. Its brand portfolio includes Wall’s Pastry, Pork Farms, Wrights, unearthed, Vadasz, Squeaky Bean, Palace Culture, Julienne Bruno and Harvey & Brockless. Nick Field, CEO at The Compleat Food Group, said: “This acquisition marks an important step in expanding our expertise in chilled sauces and soups, two categories with strong growth potential". “By combining this capability with our existing portfolio, we can deliver even greater value for our retail partners and continue to innovate in creating Food to Feel Good.” Nick Reade The news comes as The Compleat Food Group appoints Nick Reade as its first UK Managing Director, a newly created role reporting to Field. Reade joins the group following 11 years at Mars, where he most recently served as general manager for the UK and Ireland. In his new role, Reade will be responsible for shaping and delivering the group’s UK commercial strategy, bringing together customer, category, product, marketing and outsourced functions. Commenting on his appointment, Reade said: “The growth of The Compleat Food Group since its inception in 2021 has been fantastic to observe and the opportunity to be part of its continued success was hugely appealing". “With its exciting brands and category-leading capabilities, alongside its Food to Feel Good ethos, this is a business that really embraces a modern entrepreneurial spirit with genuine heart and purpose. I’m looking forward to getting around the business and our customers to continue to innovate, drive standards and create delicious, tasty food.” Field added: “We’re delighted to welcome Nick to the Group. He brings deep experience in UK FMCG, a track record of driving commercial performance, and a leadership style focused on clarity, accountability and empowering teams to do their best work". “The creation of this role and Nick’s appointment completes a new enhanced leadership structure for the group which will support in driving the next phase of our journey, building on our commitment to deliver great tasting products, sustained category growth and delighting our customers and consumers alike.”

Benefitt, a new brand developed by Thailand-based beverage manufacturer Lactasoy, has launched what it says is Thailand’s 'first high-protein UHT milk', marking a notable expansion of the country’s ambient dairy and functional beverage segment. The Benefitt High Protein UHT Milk delivers 31 grams of protein per 350 ml serving and is packaged in SIG SmallBloc aseptic carton packs, allowing for ambient storage and nationwide distribution without refrigeration, as well as being convenient and portable. Formulated with no added sugar, the product features a low-viscosity texture designed to improve drinkability, an important consideration in the high-protein category, which can often face sensory challenges. The milk is also lactose-free and fortified with BCAAs, vitamins B2 and B12, calcium and phosphorus, according to the company. “Our goal with Benefitt is to make high-protein milk accessible, convenient and enjoyable for consumers across Thailand,” said Phanwana Mahasup, advertising manager and marketing coordinator for Benefitt at Lactasoy. “The UHT format allows us to deliver high nutritional value without refrigeration, while the SIG packaging supports nationwide distribution” From a manufacturing perspective, the product is produced on a SIG Small 24 aseptic filling machine, which supports multiple packaging formats and rapid changeovers. This flexibility allowed Lactasoy to enter the high-protein UHT category without investing in additional filling equipment, highlighting how aseptic technology can lower barriers to innovation for beverage producers “Flexible aseptic filling technology continues to open new category opportunities for beverage producers,” said Vatcharapong Ungsrisawasdi, regional director for Thailand, Laos, Myanmar and Cambodia at SIG. Until now, Thailand’s high-protein milk offerings have largely been limited to pasteurised products requiring cold-chain logistics and shorter shelf lives. By leveraging UHT processing and aseptic packaging, Benefitt is targeting consumers seeking convenient, shelf-stable protein nutrition suitable for busy lifestyles, workplace consumption, and meal replacement occasions. Benefitt is now available nationally through 7-Eleven Thailand.

Horizon Organic has launched a new line of refrigerated coffee creamers made with four USDA certified-organic ingredients: milk, cream, cane sugar and natural flavours. The Horizon Organic Real Dairy Creamers range includes three flavours: Homestyle Vanilla, Chantilly Sweet Cream and Golden Caramel. The company said the products are the only nationally available branded creamers to combine bold flavours with real organic dairy and a four-ingredient formulation. Coffee creamers are the fastest-growing segment within refrigerated dairy, posting a compound annual growth rate of 8.8% over the past four years. At the same time, more coffee is being prepared at home, rising from 63% of cups in 2024 to 71% in 2025, according to the US National Coffee Association. Horizon Organic said the new range targets consumers seeking coffeehouse-style flavour with simpler ingredient lists, an area it says has been underserved in the category. Horizon Organic's chief marketing officer, Andrew Springate, said: “Horizon Organic believes that small choices can make a big difference for people and the planet, and it’s this belief that precipitated the launch of Horizon Organic Real Dairy Creamers. Consumers can now elevate their daily coffee experiences with the rich, comforting flavours of these new creamers, and all while feeling good about the ingredients they’re putting in their cup.” The creamers are available at major retailers across the US.

Mars Food & Nutrition has appointed Tim Mooney to the role of general manager for UK and Ireland, effective 2 February 2026. Mooney joined Mars Inc’s Global Customer Team in 2020, where he has led global customer and category partnership initiatives, driving growth and collaboration across the business. In his new role as general manager for UK and Ireland, he will report directly to Hans Bakker, Mars Food & Nutrition’s regional general manager for Europe. Mooney succeeds Nick Reade, who is departing after a decade with the business. He brings over 25 years of UK and global CPG and retail experience in customer, category and commercial strategy positions, having served in leadership roles at Sainsbury’s, Safeway, Danone and GSK prior to Mars. Mooney joins the business as Mars continues to drive and support its leading UK brands, Ben’s Original and Dolmio, with an innovation agenda that includes the new and fast-expanding ambient ready meals range. The business also continues to invest in its purpose partnerships, with 2025 seeing its inaugural collaboration between Ben’s Original and Children in Need. Commenting on his appointment, Mooney said: “I am delighted to take on this role and look forward to working with our partners across the UK and Ireland to co-create value for our customers, consumers and the category”. He added: “Food & Nutrition is one of the most innovative parts of the Mars business with iconic household brands, and I’m incredibly excited to have the opportunity to build on the team’s success”. Bakker commented: “It is with great excitement that we welcome Tim to lead the Mars Food & Nutrition team in UK and Ireland. His extensive industry experience and strategic vision will be instrumental in driving the performance of our iconic brands to deliver category value through mutual and sustainable growth.”

Dolf van den Brink, CEO and chairman of the executive board at Heineken, will step down from his position on 31 May 2026. The Dutch brewing giant revealed the news in a statement shared this morning (12 January 2026). Van den Brink will hand over his responsibilities to a successor, not yet appointed, after almost six years at the helm and more than 28 years with the company. Heineken expressed gratitude to van den Brink for his leadership and commitment, praising him for guiding the company through ‘turbulent economic and political times’. With the brewer’s EverGreen Strategy 2030 – aimed at future-proofing the business through sustainability, digital transformation and innovation – now in place, van den Brink believes the time is right to transition leadership. In a statement shared on LinkedIn, van den Brink said the decision was " one of the hardest I’ve made in my life," adding that he looks forward to "taking some time for a personal reset". Heineken’s supervisory board will now initiate a search process for the new CEO. Van den Brink has agreed to remain available to the company in an advisory capacity for a period of eight months, beginning 1 June 2026. Commenting on his departure, he said: “The past years have been marked by significant change as Heineken progressed through its transformation and has now reached a stage where a transition in leadership will best serve the company in further executing its long-term ambitions”. He added: “Over the coming months, I remain fully focused on disciplined execution of our strategy and to ensure a smooth transition.” Peter Wennink, chairman of the supervisory board of Heineken, commented: “With the launch of EverGreen 2030, Dolf has set out a compelling strategy for the future of Heineken, and the supervisory board greatly values his contribution”. “The next phase will focus on bringing this strategy to life through disciplined execution of our strategic growth ambitions. With this in mind, the supervisory board agrees this is the right moment to start the succession process to secure strong leadership for the future.”