IFE, part of Food, Drink & Hospitality Week, will debut a dedicated Sports & Nutrition section at its 2026 event on 30 Mar-1 April, responding to the rapid growth of the UK’s fitness and active-lifestyle market.  The UK sports nutrition sector is currently worth over $1 million and is forecast to more double by 2035, with a projected CAGR of around 7-8%. Participation in physical activity is also at record levels: government data shows 63.7% of adults in England now meet the chief medical officers’ recommended activity guidelines, representing more than 30 million people exercising regularly.  The fitness industry continues to expand, with 11.5 million gym members across more than 5,600 clubs and total market revenue of £5.7 billion in 2024. This creates a substantial consumer base looking for products that support training, recovery and everyday active living.  For retailers and hospitality operators, the trend represents a major commercial opportunity. Consumers are seeking protein-rich snacks, functional drinks, recovery supplements and health-focused meal options, and are willing to invest in credible products that align with their fitness and wellness goals.   From gym cafés and vending to hotel menus and retail shelves, demand for high-protein and performance-oriented foods is reshaping buying patterns. Mintel highlights that even amid cost pressures, consumer interest in high-protein and active-lifestyle ranges remains resilient, positioning the category as a growth driver across retail and foodservice.  Federico Dellafiore, event manager for IFE, said: “Sports and nutrition food products are no longer attracting niche audiences. They are part of mainstream consumer behaviour, and we’ve seen strong appetite from both retailers and hospitality buyers for a dedicated platform." He added: "The new Sports & Nutrition section at IFE 2026 will showcase the breadth of this fast-growing category and enable meaningful connections between suppliers and professionals looking to meet evolving consumer demand”.  The new section will feature a wide range of products and sampling opportunities, providing buyers with the chance to discover the latest trends and innovations in performance food and drink.  IFE 2026 will take place at Excel London on 30 March-1 April as part of Food, Drink & Hospitality Week, welcoming thousands of food and drink professionals from across retail, hospitality, foodservice and wholesale. Secure your stand at next year’s event by visiting ife.co.uk/enquire-to-exhibit .

Ready-to-drink cocktail brand BuzzBallz has launched its latest flavour, Grapes Gone Wild, inspired by the vibrant culture and flavours of the 1980s. This new offering is rolling out across the US this September, aiming to captivate consumers with its nostalgic appeal and unique marketing strategy. Grapes Gone Wild aims to evoke memories of the 1980s, a decade characterised by its love for grape-flavoured products, vibrant fashion and high-energy fitness trends. BuzzBallz describes the new flavour as 'bold' and 'bursting with flavour,' designed to stand out in a crowded market. The product will be available in various sizes, including 187ml, 200ml, 1.5l and 1.75l, targeting both casual consumers and those looking for larger formats for gatherings. Each BuzzBallz Grapes Gone Wild has an ABV of 15%. Alongside the launch, BuzzBallz has developed a limited-edition 'KettleBallz' kit, launching on 3 Octobr and featuring a 5-pound, grape-scented kettlebell modelled after the BuzzBallz Biggie, which can hold up to 1.5 litres of the drink. Jess Scheerhorn, vice president at Sazerac, BuzzBallz’s parent company, commented: “BuzzBallz knows how to have fun with bold flavours and unexpected launches, and Grapes Gone Wild is no exception. What’s more unexpected than a kettlebell you can sip?” This playful approach not only enhances brand visibility but also aligns with current consumer trends favouring experiential and interactive marketing. BuzzBallz has positioned itself as a pioneer in the single-serve cocktail market since its inception in 2009, becoming the #1 selling premixed cocktail brand in the US.

Premier Foods is set to enhance the festive dining experience for consumers with the launch of new limited-edition products under its Bisto and Paxo brands. As the holiday season approaches, the company aims to capitalise on the growing demand for convenient meal solutions, introducing Bisto Signature Ready-to-Use Beef and Chicken Gravies and Paxo Orange & Cranberry Stuffing Wreath Kits. Additionally, a new year-round product, Paxo Quick Cook Stuffing Sage & Onion, will also be available, aiming to drive sales beyond the holiday period. The ready-to-use gravy segment is witnessing significant growth, with a market value of £6 million and an annual increase of 7.7%, making it the fastest-growing format in the category. Premier Foods’ new Bisto Signature gravies are designed by chefs to deliver rich flavours that are ready in minutes, allowing home cooks to elevate their festive meals with minimal effort. This aligns with the broader trend of consumers seeking high-quality, time-saving cooking solutions during the busy holiday season. Paxo's innovative Orange & Cranberry Stuffing Wreath Kit offers a creative twist for holiday tables, featuring carefully selected ingredients that deliver a seasonal flavour profile. The kit includes a foil wreath tray, encouraging consumers to craft visually appealing stuffing creations, which can enhance the festive dining experience and potentially increase basket spend. Kate Drew, marketing controller for Bisto & Paxo at Premier Foods, said: “Bisto and Paxo are iconic staples of the British Christmas table. This year, we’re proud to gift shoppers a twist on tradition with our Bisto Signature gravies and Paxo Stuffing Wreath kit – made to elevate the beloved Roast Dinner with rich flavour and superior quality”. Drew also highlighted the opportunity for retailers to capitalise on the seasonal spending surge, which saw record-breaking sales in 2024. In addition to the new product launches, Premier Foods is reintroducing several seasonal favourites, including Bisto Turkey Gravy Granules, Bisto Best Turkey Gravy and Paxo Chestnut & Cranberry Stuffing, reinforcing the brand’s established presence in holiday meal preparation. Recognising the potential for year-round stuffing sales, Premier Foods is also launching the Paxo Quick Cook Stuffing Sage & Onion, which cooks in just 13-18 minutes in either an air fryer or oven. This product aims to address the consumer barrier of time and effort associated with traditional stuffing, capturing a wider audience throughout the year. Nearly 50% of stuffing consumers purchase it only once annually, indicating a significant opportunity for growth in this category. The new products will be available in major grocery chains starting 15 September, with suggested RRPs of £3.50 for the Bisto gravies and the Paxo Wreath Kit and £2.49 for the Paxo Quick Cook Stuffing. Alongside these festive staples, Bisto has also launched a Sweet & Smoky BBQ Sauce. The sauce combines a popular flavour profile with the trusted quality associated with the Bisto name. This pour-over sauce is designed to offer a quick and easy solution for elevating midweek meals, particularly chicken dishes. Consumers can prepare the sauce simply by adding boiling water and stirring, providing a convenient option without sacrificing taste. The packaging highlights its ease of use and reassures consumers with claims of no artificial colours or preservatives, appealing to health-conscious shoppers. With 19 servings per pack, this new sauce offers excellent value, making it an attractive addition for families looking to enhance their meal experiences affordably. The sauce is currently available in selected Morrisons stores at a manufacturer’s suggested selling price (MSSP) of £2.99.

Zack Cunningham Younger generations are stepping away from yogurt before returning later in life, according to research from Danone. This trend presents both challenges and opportunities. In this piece, Zack Cunningham, head of category and commercial planning (dairy), explores how innovation, health trends and evolving routines are reshaping yogurt’s role across every life stage. If you’ve noticed fewer 20-somethings in the yogurt aisle, you’re not imagining it. The yogurt category has seen accelerated growth in recent years, but a striking ‘V Curve’ is emerging – with younger adults stepping away from the category, only returning in their mid-thirties . This dip is driven largely by shifting breakfast habits. Up to 60% of Gen Z consumers now skip breakfast, causing yogurt to slip off the menu during this stage of life. And when they’re on the move, only one in five (19%) of 16 to 35-year-olds are likely to eat breakfast at all. Yet in the future, many return. We see a steady uptick from the mid-thirties onwards – often coinciding with starting families and re-prioritising health. It’s a pattern the industry can’t ignore. This V-Curve presents one of the biggest and most exciting opportunities for the category. Yogurt has long been a breakfast staple, but it’s now moving well beyond the morning bowl. Today’s consumers want food that works harder: it must be nutritious, convenient and crucially, enjoyable. With health as the second biggest driver behind the consumption of dairy products , there’s a noticeable shift in consumers prioritising products that add nutritional value and health benefits. That’s why we are seeing strong growth in high-protein formats, which support those with an active lifestyle. Meanwhile, skyr – typically made with only two ingredients (milk and live cultures) – is naturally high in protein and reflects a surging interest in simple, every day health. At the same time, fibre is gaining traction and is now a non-negotiable for health-conscious consumers who are looking for functional benefits through healthy nutrition. One in four households are seeking fibre-rich food . High-fibre yogurts can help to respond to this need. Although health is a big growth driver, taste still reigns supreme, which has prompted the rise of ‘permissible indulgence’ – think dessert-inspired yogurts that offer a smarter swap for traditional treats. Flavours like salted caramel, apple & cinnamon and blueberry cheesecake are part of this shift. Additionally, the luxury yogurt segment is now worth £175.5 million in 2025 – proof that health-conscious consumers also have room for some indulgence. The future of yogurt lies in helping the category show up in more parts of people’s lives at every life stage – whether it’s protein after exercise, a mid-afternoon snack or breakfast on-the-go. That means rethinking how the category connects with younger shoppers raised on convenience, personalisation and wellness culture. Dairy brands should also investing in formats that align with today’s modern routines. Drinkable yogurts are one of the fastest-growing segments in the dairy category to support on-the-go lifestyles. Yogurt drinks containing functional ingredients like vitamin D and B6, which contribute to the normal function of the immune system while fulfilling consumers’ desire for convenience, will also see an upward trajectory. By showcasing the essential everyday goodness of yogurt, we can retain our core demographics, while closing the gap with younger consumers at risk of leaving the category behind. Yogurt doesn’t need to be re-invented, but it does need to evolve – just like the lives of the people who eat it.

Tito's Handmade Vodka, known for its position as Texas' first legal distillery and a craft vodka brand, has announced a strategic acquisition of a majority stake in Lalo Tequila, one of the fastest-growing tequila brands in the US. This move marks Tito's first acquisition in its history and signifies a deeper commitment to expanding its footprint in the spirits market while maintaining a focus on quality and tradition. Founded by Eduardo 'Lalo' González, David 'R' Carballido and Jim McDermott, Lalo Tequila is celebrated for its traditional tequila-making practices, utilising only three core ingredients: fully mature Highland agave, mineral-rich deep well water from Jalisco and champagne yeast. This minimalist approach has allowed Lalo to craft a blanco tequila that emphasises clean, distinctive flavours, resonating with consumers seeking authenticity in their spirits. Tito Beveridge, founder of Tito's Handmade Vodka, said: “At Tito's, we've always said if you're going to do something, do it well. I’ve known the Lalo founders for a long time. They care about the juice. They keep it simple. They do things the right way, not the flashy way. That felt like home to us.” The acquisition is poised to provide Lalo Tequila with enhanced strategic sales support and access to Tito's extensive distribution network, facilitating the brand's growth from a local favourite to a nationally recognised name. “This moment is a natural continuation of our journey, and we're excited to introduce Lalo to more people across the world while preserving every element that makes us special,” González added, highlighting the importance of maintaining the brand's integrity. Lalo Tequila has rapidly gained traction in the competitive spirits market, echoing Tito's early success, which was largely driven by word-of-mouth and a commitment to quality. This partnership is expected to leverage Tito's established market presence to further accelerate Lalo's growth trajectory. McDermott commented: “Tito has been a close friend in Austin for years and has deeply influenced the way we approach what we do. Our two companies are stronger together, and we're excited to continue this journey with the full support of a company that understands what it means to grow with a singular focus.” The transaction is subject to customary closing conditions, including regulatory approvals, and is anticipated to close soon. Financial advisory services for the deal were provided by PJT Partners for Tito's and Perella Weinberg for Lalo, with DLA Piper and Wilson Sonsini Goodrich & Rosati serving as legal advisors, respectively.

UK frozen food brand Birds Eye has unveiled its new ‘Get Real’ Protein range, a line of high-protein ready meals designed to cater to the growing demand for nutritious and convenient meal options. The launch includes four globally inspired flavours: Mexican Chicken Burrito Bowl, Red Thai Chicken Curry, Indian Chicken Curry and Moroccan Chicken Rice Bowl. Each meal is positioned to meet the needs of health-conscious shoppers and busy lifestyles, delivering an average of 34g of protein and at least two of the recommended five servings of vegetables per meal. With the frozen ready meals market currently valued at £679 million and growing at a rate of 6% year-on-year, the ‘Get Real’ range reflects Birds Eye’s strategic response to shifting consumer preferences. Recent data indicates that 60% of shoppers are now choosing products based on specific health benefits, marking a 7% increase from the previous year. This trend underscores the importance of functional nutrition in the decision-making process for modern consumers. The ‘Get Real’ range not only emphasises protein content but also incorporates vegetables and fiber, with each meal containing between 8-11g of fibre. The use of chickpeas enhances the protein profile while contributing to the creamy texture of the sauces, which are crafted to ensure a flavourful experience without compromising nutritional value. Claire Sutton, marketing director at Birds Eye, said: “Our new ‘Get Real’ products are a great example of this, being high-quality, nutritious meals in an easy-to-cook format, making it practical and beneficial for health-conscious consumers”. The convenience factor is further enhanced by the quick preparation time – each meal can be ready in just seven minutes, catering to the increasing trend of convenience cooking. According to recent surveys, 24% of shoppers purchase ready meals at least once a week, a figure that rises to 34% among Gen Z consumers. This shift towards quick meal solutions is driving significant growth within the frozen ready meals segment. Lauren Woodley, head of nutrition and sensory science at parent company Nomad Foods, added: “With one in five UK households choosing products that are high in protein, Birds Eye’s ‘Get Real Protein’ range provides high-protein meals that are nutritionally dense and balanced”. The ‘Get Real’ Protein range is available starting 22 September 2025, at major retailers including Asda Waitrose and Sainsbury’s, with a recommended retail price of £3.75. Additional retailers are expected to roll out the range in 2026, further expanding Birds Eye’s footprint in the health-focused frozen food market.

David Collard Purity Soft Drinks, a player in the UK beverage market known for brands like Juice Burst and Firefly, has announced the appointment of David Collard as its new Chairman, effective immediately. This leadership change comes as the company seeks to bolster its strategic direction and capitalise on growth opportunities within the competitive soft drinks sector. Collard, who previously served as CEO and chair of The Bart Ingredients Company, brings a wealth of experience from the food and beverage industry. His proven track record in driving strategic growth, spearheading acquisitions, and enhancing retail presence across major UK grocers positions him well to lead Purity into its next phase of development. In a statement, Collard said: “I am delighted to be joining Purity Soft Drinks. The business has a strong heritage, a dynamic team, and a clear ambition for growth. I look forward to working closely with the leadership team, including CEO Jonathan Duffin, and the team at Purity’s majority shareholders Verdane, to help shape the next phase of development.” Collard succeeds Rooney Anand, who has stepped down after 13 years of successful leadership. Under Anand’s stewardship, Purity Soft Drinks has experienced significant growth, reporting an annual turnover exceeding £27 million in the last financial year. Anand reflected on his tenure, stating: “It has been a privilege to be chairman of Purity and for such an extended period. It’s now time for me to step aside, and I wish Jonathan, David and the wider Purity team all the success for the future.” Camilla Skiffard, director at Verdane and board member at Purity Soft Drinks, also acknowledged Anand’s contributions, commenting: “We would like to thank Rooney for his dedication and outstanding contribution to Purity Soft Drinks over the years. We look forward to working with David as the business moves forward.” The appointment of Collard marks a pivotal moment for Purity Soft Drinks, which has established itself as one of the oldest beverage manufacturers in the UK, founded in 1892. The company is committed to delivering natural refreshment through its brands and aims to leverage its heritage while innovating for the future.

UK food-tech company Clean Food Group (CFG) has acquired the assets of algal oil producer Algal Omega 3 out of administration, including a 1 million-litre capacity fermentation facility. CFG, a producer of sustainable alternatives to tropical oils, said the acquisition will position it as the ‘world’s largest’ manufacturer of yeast fermentation-derived oils and fats. The transaction follows Algal Omega 3’s appointment of administrators from Interpath Advisory earlier this year after struggling with rising production costs and increased competition in the international market, leaving the business unable to retain key contracts. The deal includes a 12-acre site in Knowsley, Liverpool city region, equipped with extensive R&D facilities and offering significant expansion opportunities for the group. CFG confirmed it has already validated commercial-scale production at the site, manufacturing two tons of oil in a recent fermentation run. This materially de-risks the acquisition, CFG said, proving its ability to scale in existing facilities without costly new-build infrastructure. The acquisition will enable CFG to significantly reduce the capex required to supply sustainable oils and fats at competitive price points to agricultural equivalents across the food, cosmetics and pet food markets. Bill Thurston, former managing director of Dawn Foods, CSM Bakery and CFG NED, has been appointed managing director of the Knowsley facility. His extensive oils and fats experience includes leading the acquisition of Unilever’s edible oils and fats business as CEO of CSM. Thurston will lead a senior manufacturing team on-site to oversee operations and integration with immediate effect. Alex Neves, CEO of CFG, said: “With this acquisition, we have fast-tracked our route to market, leapfrogging the traditional, capital-intensive path from pilot to demo to new build commercial plant – which can take years and cost upwards of $100 million”. He added: “With commercial-scale validation already established at our new Knowsley facility, Clean Food Group is ready to capitalise on the $20 billion market opportunity ahead, and to advance its planned Series A funding round, now expected for H1 2026”.

SVZ International, a supplier of premium fruit and vegetable ingredients, has announced the full integration of tropical fruit specialist Netra Agro into its core operations. This decision marks a significant shift for SVZ, which has successfully operated Netra Agro as a specialised subsidiary for nearly three decades. The integration is set to provide SVZ's global customer base with direct access to a wider range of high-quality tropical fruit ingredients, including Individually quick frozen (IQF) fruit pieces, purees and concentrates. With this acquisition, SVZ aims to position itself as a comprehensive single-source provider for all fruit and vegetable ingredient needs, enhancing procurement, production and distribution capabilities. Johan Cerstiaens, managing director at SVZ, said: “The move to integrate Netra Agro and its decade-spanning expertise in tropical fruit sourcing reflects SVZ’s mission to become the leading sustainable ingredient partner for food and beverage producers around the globe”. Cerstiaens reassured existing Netra Agro customers that they will continue to receive the same high levels of service and quality throughout the transition. The integration process is already underway and is expected to be completed by early 2026. This transition will not only streamline operations but also enhance SVZ's ability to meet the growing demand for tropical fruit ingredients, including popular varieties such as mango, banana, and pineapple.

The Protein Brewery, a Dutch start-up innovating in fungi-based ingredients, has successfully closed a €30 million Series B funding round. The funding will strengthen the company’s commercial presence and advance its innovation platform, including its proprietary mycoprotein ingredient Fermotein. The food-tech start-up, based in Breda, the Netherlands, aims to expand its production capacity to serve food manufacturers around the world. New investors Invest-NL and the Brabant Development Agency joined the round, alongside existing investors Novo Holdings, Unovis Asset Management and Madeli. Following its Series A round four years ago, The Protein Brewery has been preparing for the commercialisation of Fermotein at scale. In particular, the funding will strengthen sales and application expertise to ensure Fermotein meets the needs of global manufacturers and support its commercialisation in the US and Europe. The company’s facility in Mijkenbroek will also benefit from expanded capabilities thanks to the funding, aiming to prepare for large-scale production and the creation of new innovation possibilities in nutrition and product applications. Fermotein is a high-protein, high-fibre ingredient made from The Protein Brewery’s proprietary fungal strain, exclusively leveraged for mycoprotein. Thanks to its neutral taste and odourless nature, it is designed for easy integration into a range of product applications including baked goods, snacks, dairy alternatives, and nutritional products like protein bars, shakes and meal replacement drinks. © The Protein Brewery The ingredient is designed for versatility and scalability – the company said Fermotein’s production is ‘significantly less’ capital-intensive than many other alternative proteins, allowing for more cost-efficient scaling and tackling common industry hurdles. Thanks to the solution’s blend of high-quality protein and essential fibres, the start-up is also exploring its role in satiety and metabolic health, particularly GLP-1 pathways. Thijs Bosch, CEO of The Protein Brewery, said: “The Protein Brewery is ready to lead the protein and fibre transition. We are now entering a defining moment: all building blocks of operation are in place, and we are ready to accelerate.” The Protein Brewery is launching Fermotein with several US customers in the coming months, and is also expanding its business in Singapore. The commercial team is also preparing for UK and EU market launch, which will follow once the regulatory approvals are in place. Bosch concluded: “We see this as a defining moment – not just for The Protein Brewery, but for the next generation of the food ecosystem. The future of protein is about quality, nutrition and sustainability, and this funding ensures we will play a key role in that future.” Top image: © The Protein Brewery

The Jel Sert Company has launched its first-ever line of sugar-free instant pudding mixes in collaboration with Sprinkles, the dessert bakery credited with igniting the global cupcake trend. This new product line is set to cater to the growing consumer demand for convenient, healthier dessert options while leveraging the iconic flavours associated with the Sprinkles brand. The new pudding mixes, inspired by Sprinkles' best-selling cupcake flavours, will initially be available in three indulgent varieties: Red Velvet Cupcake and Salted Caramel Cupcake, which are now on shelves at Walmart, and Lemon Blueberry Cupcake, slated for release on Amazon. Each serving contains only 100 calories and zero sugar, positioning these products as appealing choices for health-conscious consumers. Ken Wegner, president of Jel Sert, said: “We are proud to bring the beloved Sprinkles flavour experience into homes in a way that reflects our long-standing promise of delivering simple, joyful treats for families everywhere”. This partnership not only expands Jel Sert’s product offerings but also aligns with current market trends favouring customisable and do-it-yourself dessert solutions. To further enhance the consumer experience, Jel Sert and Sprinkles have developed a collection of unique DIY recipes featuring the new pudding mixes. These recipes include Salted Caramel Chocolate Berry Trifle, Red Velvet Hot Chocolate and Pudding Pops, aimed at inspiring creativity in the kitchen and driving consumer engagement. Justin Murakami, president and COO of Sprinkles, added: “This partnership allows us to extend our iconic flavours into an exciting new category. The Pudding & Pie Filling mixes offer a fresh, imaginative way for consumers to enjoy Sprinkles at home.” By venturing beyond baked goods, Sprinkles aims to bring its brand experience into kitchens across the nation, reinforcing its mission to create joyful moments through food.

US beverage brand Saint James Iced Tea has partnered with fashion and lifestyle brand Juicy Couture to launch a limited-edition Juicy Peach drink. The low-sugar RTD iced tea brand, backed by AriZona Iced Tea co-founder John M. Ferolito, is tapping into the nostalgia trend in F&B with this latest launch. Through partnering with the Y2K brand, Saint James said it aimed to merge ‘two culture-forward brands with a shared commitment to timeless products’ and further solidify Saint James’ position as ‘a pop culture reintroduction of the classic beverage’. Like the other flavours in the brand’s portfolio, Saint James’ Juicy Peach drink is low-calorie and low-sugar, combining brewed organic black tea from Assam, India, with natural fruit flavours and plant-based sweetener. The collaboration also marks the brand’s first flavour to be sold exclusively in its new 100% recyclable aluminum bottles following a packaging refresh earlier this year. Saint James’ co-founder and co-CEO, Brad Neumann, said: “Given that our existing flavours are almost entirely fruit-forward, our team often found ourselves using the word ‘juicy’ to describe them. Naturally, this sparked the idea: wouldn't a collaboration with Juicy Couture be interesting?” He added: “From there, we teamed up with the Juicy Couture team to create a vibrant back-to-school concept for this collaboration.” The limited-edition Juicy Peach flavour launched on Amazon and in Target stores across the US on 22 September, with continued national distribution planned later in the month. The launch is supported by a marketing campaign centred around the revival of early 2000s fashion.