Bel Group’s Babybel cheese brand has introduced Mini Babybel Hellfire in the UK, a spicy dairy-free snack launched in partnership with television series Stranger Things. The snacks are described as offering a ‘bold and intense’ flavour for ‘adventurous snackers,’ available at Sainsbury’s and Morrisons stores in nets of six. They are made from 100% plant-based ingredients, including coconut oil, modified potato starch and a hot chilli blend containing red bell pepper, red jalapeno chilli pepper and cayenne chilli pepper. The cheese snacks also provide a source of calcium. This collaboration between Babybel and Stranger Things has been launched in celebration of the upcoming TV show’s fifth series, set for release in late 2025. Babybel introduced its first plant-based version in 2022. Parent group Bel has recently confirmed plans to focus on additional dairy-free flavours of its iconic cheese wheels as part of an innovation roadmap centred around its core brands. This announcement came as the group revealed it would be discontinuing its 100% plant-based brand Nurishh by the end of 2025 , having been unable to establish a profitable and sustainable business for the brand.

Dutch food-tech company Revyve has raised nearly €24 million in Series B financing to accelerate the rollout of its functional yeast proteins, designed to replace eggs and additives in mainstream food categories. The Series B funding round, which brings the company’s total funding to more than €40 million, was co-led by ABN AMRO Sustainable Impact Fund and Invest-NL, with additional backing from Brabantse Ontwikkelings Maatschappij (BOM), Lallemand Bio-Ingredients’ Swiss affiliate Danstar Ferment, Grey Silo Ventures (the CVC of Cereal Docks Group), Oost NL and Royal Cosun. Revyve produces yeast proteins that replicate the performance of eggs in applications such as bakery, sauces, meat alternatives and plant-based dairy. The ingredients are marketed as natural, sustainable and cost-competitive, helping food manufacturers respond to challenges including volatile egg prices, consumer scrutiny of ultra-processed foods and industry-wide pressure to reduce carbon footprints. Cedric Verstraeten, CEO of Revyve, said: “Food manufacturers are cutting back on eggs to offset increasing prices and reach sustainability targets, but replicating their unique functionality is crucial to maintaining the texture and mouthfeel consumers are used to". "This is exactly where our Yeast Proteins come in, providing an affordable and clean label solution for egg replacement or egg reduction. This funding round marks a tipping point for us: allowing us to modularly scale production and branch out to more food categories and serve our sustainable solutions to larger customers worldwide.” The company commissioned its first commercial-scale facility in Dinteloord, the Netherlands, in 2024 . The site, which is already operating at capacity for several customers, has demonstrated Revyve’s ability to produce industrial volumes. The new investment will enable the company to expand output to more than 1,600 tons per year. Hanna Zwietering, senior investment manager at ABN AMRO, commented: “We are excited to partner with Revyve as they pioneer pressing sustainable alternatives to traditional egg ingredients. Its solution addresses a critical need in the food transition: scalable ingredients with a low environmental footprint and compelling economics for food manufacturers." "We believe this combination of commercial viability and measurable sustainable benefits makes Revyve uniquely positioned to grow into a global leader. We look forward to supporting their journey." Lisette Kersting-van der Boog, senior investment manager of Invest-NL, added: “With their functional egg-replacement ingredients, Revyve can play a major role in accelerating the global protein transition and fostering circular solutions that reduce pressure on land, water and animals. We are proud to invest in this Dutch company, which strengthens the country’s innovative power with a pioneering technology that has the potential to transform food production worldwide.” Revyve is currently supplying customers across Europe, North America, Mexico and Australia. The company will showcase new applications and partnerships later this year at Anuga in Cologne and Food Ingredients Europe in Paris.

IDS Borjomi Georgia, the country's premier mineral water producer, has inaugurated a state-of-the-art bottling facility in Kvibisi, marking a significant milestone in the Georgian beverage industry. The $120 million investment represents the largest single investment in this sector since Georgia gained independence, underscoring the brand's commitment to enhancing its production capabilities and expanding its market reach. The new plant, spanning 48,000 square meters, is poised to become the largest bottling operation in Georgia, initially producing 750 million bottles annually, with an ambitious target to ramp up production to 1 billion bottles by 2030. This facility is equipped with four advanced production lines and cutting-edge water bottling infrastructure, allowing for increased efficiency and product diversity. In addition to the flagship Borjomi mineral water, the expanded facility will introduce a range of new products, including Limonati by Borjomi, Bakuriani – a flavoured water option, and Likani Flavored. This diversification is aimed at capturing a broader consumer base and addressing the growing demand for innovative beverage options. Afnan Ahsan, group CEO of IDS Borjomi International, said: “The new plant represents a significant milestone in strengthening Borjomi’s position across international markets. It enables us to further strengthen our presence in Georgia and home markets in Eastern Europe while also confidently expanding operations in strategic markets such as the United States, China and the Middle East." The investment is not only a testament to Borjomi’s heritage but also a forward-looking initiative designed to enhance its global brand presence. Ivane Matchavariani, CEO of IDS Borjomi Georgia, added: "“This unprecedented high-tech enterprise is a project of historic significance, taking the company to a new stage. It represents the largest investment ever made in this sector in the history of independent Georgia and is vital for both the region and the country’s economy." The opening ceremony was attended by key government officials, diplomats and members of the business community, reflecting the project’s importance to Georgia’s economic landscape. Prime Minister Irakli Kobakhidze highlighted the plant's role as a “bridge between our unique heritage and a responsible, sustainable future,” highlighting its compliance with international environmental standards and its potential social impact by creating approximately 600 jobs for local residents. The establishment of this facility aligns with Georgia's broader economic goals of fostering national industries that enhance the country’s reputation as a producer of high-quality goods.

As the holiday season approaches, Baileys Chocolate has launched its latest product innovation: Baileys Chocolate Caramel Whirl. Developed by chocolatier Lir Chocolates, this new treat is set to hit shelves across the UK this month, targeting both impulse buyers and gift-givers during the peak festive shopping period. The Caramel Whirl will be available in two formats: a single unit priced at £1, to be sold in high-traffic retailers such as Sainsbury’s and Asda, and a triple pack retailing for £2.75, available at Tesco, Waitrose and Morrisons. This dual-format approach aims to capture a broad spectrum of consumer preferences, from casual indulgence to thoughtful gifting. Ethan Duffey, brand manager for Baileys Chocolate, said: “The Chocolate Caramel Whirl is expected to be one of the brand’s most successful seasonal NPDs yet”. He also highlighted the importance of aligning with current consumer trends, noting that today’s shoppers are increasingly value-conscious while still seeking high-quality, experiential treats. Baileys Chocolate Caramel Whirl features a distinctive whirl-shaped milk chocolate shell, filled with a soft marshmallow centre and a layer of smooth caramel, all infused with the iconic flavour of Baileys Original Irish Cream. This combination is designed to resonate with festive shoppers looking for indulgent options that evoke nostalgia while meeting modern taste preferences. Recent market analysis indicates that Baileys Chocolate was the fastest-growing premium chocolate brand during the 2024 holiday season, highlighting a robust consumer demand for high-quality, indulgent products. The introduction of the Caramel Whirl aligns perfectly with this trend, as 61% of UK consumers are reportedly seeking 'permissible indulgences' during the festive period. The product’s launch comes at a time when premium novelty treats are outperforming the broader confectionery category, suggesting a ripe opportunity for Baileys to solidify its market presence.

The Magnum Ice Cream Company has entered into a strategic partnership with Chilean start-up NotCo to leverage the company's cutting-edge artificial intelligence platform, Giuseppe AI. Magnum aims to use the AI tool to reformulate existing products and develop new offerings, catering to evolving consumer demands ahead of its public listing in November. Zbigniew Lewicki, chief research, design and innovation officer at Magnum, highlighted the dual focus of the initiative: addressing consumer desires for indulgence alongside a growing preference for healthier, more sustainable options. "We believe that the real magic happens when AI, robotics and human expertise come together, each exceptional on its own, but exponentially more powerful in combination,"she said. NotCo, which has already made waves in the industry by collaborating with major food companies like Kraft Heinz on plant-based products, will utilise its AI technology to analyse caloric content, explore innovative plant-based formulations and manage rising commodity costs. Matias Muchnick, CEO of NotCo, added: "'It's extraordinary that ten years after we first envisioned AI transforming everything, we're now helping, among others, the world's largest ice cream company overcome their most complex growth and innovation challenges". He continued: "As we look ahead to our next chapter, we’re beyond excited to partner with TMICC and supercharge its innovation roadmap with our AI technology". The collaboration is expected to enhance Magnum's ability to respond swiftly to changing consumer preferences, particularly in light of the ongoing 'Make America Healthy Again' movement and inflationary pressures affecting raw ingredient prices. By employing AI, Magnum aims to streamline product development processes, enabling faster responses to market trends and consumer feedback.

The English Cheesecake Company has partnered with confectionery brand Swizzels to launch a new cheesecake product inspired by Swizzels’ Drumstick Squashies sweets. The Squashies Cheesecake Slices combine creamy, fruity layers of cheesecake with the flavour of the popular pink and white chewy sweets. They are topped with a white chocolate drizzle and pink sprinkles on the English Cheesecake Company’s signature crunchy biscuit base. This is the latest addition to the brand’s Collaboration Collection, with previous varieties including Lemon & Mascarpone, Salted Caramel & Honeycomb and the best-selling Vanilla & Biscoff. Charlotte Roberts, head of marketing at English Cheesecake Company, described the NPD as the brand’s “most exciting flavour yet,” commenting: “We teamed up with the iconic Swizzels to create something unique, fun and totally delicious”. The slices debuted in Sainsbury’s from 11 September and are available for a limited time.

UK-based Lost Sheep Coffee has launched a new range of espresso coffee concentrates designed for at-home preparation, expanding its portfolio beyond ready-to-drink iced coffee. The new products – available in Pure Espresso and Caramel varieties – are made using the brand’s signature speciality-grade 'Get To The Hopper' blend, a mix of Guatemalan and Brazilian arabica beans. Each 500ml bottle provides around ten servings and can be diluted with milk or water to create iced lattes or long blacks. According to the company, the concentrates are the first in the UK to provide full “farm to bottle” traceability, allowing consumers to follow the coffee’s supply chain from origin to final product. Stuart Wilson, founder of Lost Sheep Coffee, said: “With almost half of coffee drinkers (49%) choosing coffee at home over take out, concentrates are set to explode in 2026 as consumers look to recreate coffee shop quality at home, at a fraction of the cost. What they offer is the opportunity to create café-quality craft coffee in the comfort of your own home, with no expensive equipment or barista skills required."   “Right now, there are a handful of mainstream brands on the market, but none that offer espresso strength speciality-grade coffee with full traceability. This is where our new Espresso Coffee Concentrates come in…"  “Made with our signature Get To The Hopper Coffee – a blend of the highest quality Guatemalan and Brazilian Speciality Grade Arabica beans, which are traceable from origin and freshly ground, brewed, and crafted into our bottles – there is simply no other coffee concentrate on the market that can match us in terms of quality, depth of flavour and provenance.”

Innovative methods of producing food through fermentation could add nearly £10 billion to the UK economy by 2050, according to new analysis. The study, conducted by systems-change company Systemiq with support from the Good Food Institute (GFI) Europe, modelled several scenarios to assess the potential impact of next-generation fermentation on the food and drink sector. Fermentation has long been a staple of food production, but companies and researchers are now adapting the process to create animal-free proteins, fats and other ingredients. These can replicate the taste and texture of meat and dairy, as well as produce alternatives to palm oil, chocolate and cotton. Systemiq estimated that under current policies the UK fermentation market could reach £2.4 billion by 2050. More ambitious interventions, such as increased research and infrastructure investment, could raise this to £5.9 billion – comparable to the size of the UK beer manufacturing industry. Factoring in equipment, raw materials and exports, the overall market value could rise to £8.2 billion, with up to £2.4 billion in exports. The research suggested that under the most ambitious scenario, fermentation could contribute £9.8 billion annually to the economy by 2050. Around a third of this growth would come from precision fermentation ingredients such as animal-free dairy and egg proteins. The findings come as the Food Standards Agency (FSA) launches a one-year Innovation Research Programme to build regulatory expertise in new food production methods, particularly precision fermentation. Backed by £1.4 million from the Department for Science, Innovation and Technology’s Regulatory Innovation Office, the programme aims to support regulatory readiness and provide businesses with clearer approval pathways. The UK government has also invested in academic research hubs including Imperial College London’s Microbial Food Hub and the National Alternative Protein Innovation Centre (NAPIC) at the University of Leeds. Rupert Simons, partner at Systemiq, said: “We see huge potential for the UK to become a global leader in fermentation for food, and hope our research plays a part in making that a reality with regulators and investors.”  Linus Pardoe, senior UK policy manager at GFI Europe, added: “Fermentation is an ancient technology being reimagined to tackle the modern-day challenges facing our food system. These figures reveal the value to the UK economy of a thriving fermentation sector producing familiar, tasty and nutritious food. “The FSA’s new programme is an important step, helping bring new fermentation-made products to market that meet the UK’s gold standard safety regulations, but the government and industry need to invest in order to unlock this full potential.”

Dutch start-up Time-Travelling Milkman (TTM) has secured €2 million in Pre-Series A funding to accelerate the commercialisation of its Oleocream solution – an ingredient designed to enhance creaminess in plant-based and hybrid dairy products. The food-tech company, founded in 2020 and based in Wageningen, has received backing from Sparkalis – the venture arm of Puratos – to support global expansion in premium bakery and patisserie categories, and Evercurious, a venture capital fund backing European early-stage deep-tech start-ups. The round also includes follow-on funding from Oost, a long-standing shareholder and regional development agency in the Netherlands. With production scaled to 1,000 tonnes per year, TTM will use the capital to scale the commercial roll-out of Oleocream in the dairy and dairy alternatives market. With commercial trials underway and new product launches expected in the coming months, TTM hopes to ‘redefine creaminess’ in dairy and plant-based categories across Europe. Oleocream is a clean label, allergen-free ingredient that is rich in unsaturated fats and highly compatible with high-heat processes, fermentation and low acidity applications. TTM describes it as a ‘breakthrough’ solution, designed to tackle three challenges for the alt-dairy and dairy categories: rising prices, ecological disruption and the ‘underwhelming’ taste experience of many plant-based alternatives. According to the start-up, Oleocream can deliver creaminess at a fraction of the cost of dairy fat and lowers product emissions by more than 80%. It is made using a patented process that converts European sunflower seeds into functional ingredients. Its development was propelled by rising consumer demand for healthier and less processed foods, as well as increasing pressure to transition away from tropical fats and toward more sustainable alternatives. It also aims to support the emergence of hybrid dairy, which combine plant-based ingredients with traditional dairy, as a fast-growing category. TTM said consumers will soon enjoy Oleocream in products such as breakfast spreads, desserts and cream cheeses that feature shorter, cleaner and healthier ingredients lists. Dimitris Karefyllakis, co-founder and managing director of TTM, said: “We’re seizing a rare opportunity in a sector where both investments and sales have stalled. “After years of optimization and scaling, we’re ready to deliver Oleocream at commercial volumes efficiently, consistently and affordably.” Top image:  © Time-Travelling Milkman

UK-based organic flour brand Doves Farm is set to enhance its product line-up with the introduction of Organic Ancient Grain Spelt Flakes. This new offering, available from September at an RRP of £3.75 for a 375g pack, reflects the company’s commitment to meeting the growing consumer demand for healthy, clean label breakfast options. The spelt flakes are crafted from just two ingredients: organic whole spelt and organic corn syrup. They are marketed as light, crispy and free from artificial additives, making them a nutritious choice that is high in fiber and a source of protein. This product appeals to health-conscious consumers seeking simple yet wholesome breakfast solutions. Clare Marriage, co-founder of Doves Farm, highlighted the significance of this launch in the context of current market trends. “The introduction of our Spelt Flakes addresses the rising demand for ancient grains in the UK, where spelt flour volume has increased by 5.4% over the past year,” she noted. “Moreover, it responds to consumer concerns regarding ultra-processed foods and the desire for clean label products.” The launch is particularly timely for retailers looking to capture the attention of eco-conscious shoppers. Certified by the Soil Association, the new spelt flakes align with the increasing consumer preference for sustainable and organic food options. Marriage added: “Spelt is one of our hero grains, known for its nutty flavor and nutritional benefits. Our Spelt Flakes fill a significant gap in the market, bringing this ancient grain to the breakfast aisle in a convenient format.” Doves Farm has positioned itself as a pioneer in the organic sector since its establishment in 1978, with a diverse range of products that includes 24 different types of flour and various organic food items. The company has been instrumental in reintroducing ancient grains to the UK market, offering options such as Einkorn, Emmer and Khorasan alongside its traditional flours.

Premier Foods, a player in the UK food sector, has announced a £19 million investment in its Ambrosia factory located in Lifton, Devon. This move is aimed at increasing production capacity and improving operational efficiency in response to rising consumer demand, particularly for the brand's popular porridge pots. The investment will be implemented in two phases over the next three years. The first phase, which involves £9 million, focuses on modernising existing production lines for Ambrosia rice pudding and custard. This includes the installation of a new custard filling line and high-speed packing technology designed to streamline operations and enhance efficiency. Additionally, this phase will transition the packaging to fully recyclable materials, aligning with sustainability goals. The second phase, which will require an additional £10 million, includes a small factory extension to accommodate a new custard-making plant. This phase is expected to be completed by next summer and will further bolster production capabilities at the site. Premier Foods' investment is not only a response to the growing popularity of its Ambrosia porridge pots, launched in 2022, but also a commitment to the local community and workforce. The Lifton site has been integral to the region since 1917, currently employing over 320 staff members and producing approximately 65 million kilograms of custard and rice pudding annually, utilising more than 50 million litres of milk sourced from local West Country farms. Rachel Matheson, factory general manager at the Lifton site, said: “This investment shows how committed we are to Lifton and to keeping our manufacturing here in the UK. Ambrosia is one of Britain’s most loved food brands, and we’re proud to keep making it right here in Devon.” The investment also aligns with Premier Foods’ broader growth strategy, which focuses on enhancing supply chain efficiency, boosting productivity and facilitating innovation across its manufacturing sites. The company is also implementing energy-efficient processes, which are expected to reduce energy consumption by 50% compared to traditional methods.

Tate & Lyle has unveiled its proprietary formulation tool, Tate & Lyle Sensation, in the Asia-Pacific region. This tool is set to transform the product development process, particularly within the rapidly evolving yogurt category, by aligning consumer preferences for mouthfeel with precise ingredient solutions. The launch of Tate & Lyle Sensation marks a significant advancement in the company’s commitment to enhancing mouthfeel capabilities, a critical aspect of consumer satisfaction in F&B products. This innovative tool translates consumer desires into scientific sensory language, enabling food manufacturers to create products that meet specific mouthfeel attributes more efficiently. Forrest Evans, head of category development and planning for Asia-Pacific at Tate & Lyle, said: “The yogurt category in Asia is evolving quickly, with consumers increasingly seeking healthier, versatile and indulgent options without sacrificing texture". He added: "Tate & Lyle Sensation streamlines the formulation process, allowing our customers to deliver superior sensory experiences faster and more accurately”. The tool operates through a unique three-step process: Insight: Mapping consumer preferences for mouthfeel across various geographies and food categories. Translate: Converting consumer feedback into a scientific sensory lexicon. Solution: Developing a customised toolkit of ingredient solutions tailored to achieve desired mouthfeel characteristics. This launch is particularly relevant in markets like China, where yogurt is not only a popular food choice but also a symbol of wellness. Tate & Lyle's research identified two primary consumption occasions for yogurt in China: as a health-promoting option consumed after meals and as an indulgent treat enjoyed during breaks. These insights further underscore the need for products that deliver on both taste and texture. Marcia Petit, global head of sensory at Tate & Lyle, noted that mouthfeel is essential for creating appealing yogurt products. “Our research shows that consumers in Asian markets are looking for both sensory delight and nutritional value,” she said. She continued: “Tate & Lyle Sensation helps translate those consumer desires into actionable insights, making it easier for manufacturers to deliver the exact textures consumers crave”. This initiative builds on Tate & Lyle’s extensive expertise in ingredient innovation, particularly following its recent acquisition of CP Kelco , which has enhanced its portfolio of mouthfeel ingredients. The company now offers a comprehensive range of solutions, including starches, fibres, gums, pectins, sweeteners and proteins, positioning itself as a leader in the realm of food texture and mouthfeel.