Authentic Mexican food brand Gran Luchito has unveiled Taco Recipe Kits, a new addition aimed at enhancing at-home culinary experiences for UK consumers. The kits, which offer four distinct flavour profiles – Al Pastor, Barbacoa, Birria and Carnitas – are now available from Ocado, with a wider rollout to Waitrose beginning October 20 2025. Priced at £3.95, these kits are designed to deliver bold, authentic Mexican flavours with minimal preparation effort. The introduction of Taco Recipe Kits aims to offer convenient, globally-inspired meal solutions that cater to the increasing consumer preference for authentic culinary experiences at home. With the rise of busy lifestyles, consumers are seeking products that combine ease of use with high- quality ingredients and genuine flavours. Gran Luchito’s kits allow home cooks to prepare a Mexican feast in just 15 minutes, effectively merging convenience with authenticity. Each kit features a straightforward three-step process: a specially crafted spice blend, a rich base sauce and a vibrant finishing sauce, all made from real ingredients sourced directly from Mexico. This approach not only simplifies meal preparation but also ensures that consumers can enjoy the depth of flavour typically found in traditional Mexican taquerias. Paul Vita, managing director at Gran Luchito, said: “We saw an opportunity to offer something genuinely different in the meal kit space. The result is our new Taco Recipe Kits: a product that delivers real flavour, simplicity and draws inspiration from the taste and experience of Mexican taquerias.” The Taco Recipe Kits join Gran Luchito’s existing line-up of products, which includes Soft Taco Wraps, Salsas, Sauces, Seasonings and Tortilla Chips.

SVZ International, a supplier of premium fruit and vegetable ingredients, has announced the appointment of Johan Cerstiaens as its new managing director, effective immediately. Cerstiaens succeeds Pieter Spanjers, who has stepped down after five years in the role, during which he positioned the company for future growth. With over 25 years of experience in the food and beverage sector, including 12 years at SVZ, Cerstiaens is well-equipped to lead the company into its next chapter. Previously serving as sales director and then commercial director, he has been instrumental in establishing strategic partnerships and enhancing SVZ’s footprint in key European and Asian markets. In his new role, Cerstiaens will oversee operations across the Netherlands, Belgium, Spain and Poland, ensuring continuity in customer and supplier relationships while steering the company's long-term growth strategy. “I’m honoured to take on this new challenge at such an important time for SVZ,” Cerstiaens said. “I look forward to building on our strong foundation by developing new sourcing areas, expanding our portfolio, and further enhancing the value we bring to our customers and partners”. Sander van Pijkeren, head of HR at SVZ, expressed gratitude to Spanjers for his leadership, noting that under his guidance, SVZ was successfully positioned for future success. He highlighted Cerstiaens’ growth-focused mindset and extensive expertise in sales, marketing, and business development, stating: “We are confident that under his leadership, SVZ will continue to strengthen its market position and accelerate its expansion internationally”.

UK-based nut butter brand, Pip & Nut, is expanding its product portfolio with the launch of its first-ever Protein Bars, set to hit the market in mid-September. This move marks the brand's entry into the protein snack category, catering to the increasing consumer demand for nutritious, on-the-go options. The new Protein Bars feature a blend of crispy pieces, roasted nuts and a decadent nut butter caramel, delivering 10g of nut-sourced protein in each bar. Available in three flavours – Peanut Butter, Caramel Almond and Dark Chocolate Peanut – these bars are designed to provide a wholesome pick-me-up for busy lifestyles, whether for a post-workout boost or a satisfying snack during a hectic day. Pip & Nut has positioned these Protein Bars as a healthier alternative to existing products in the market, which often contain artificial ingredients or lack flavour. Each bar is crafted with real ingredients, ensuring that consumers receive both taste and nutrition without compromise. Staying true to its brand ethos, Pip & Nut emphasises the use of premium ingredients. The peanut butters are sourced from single-origin Argentinian peanuts, while the almond butters come from Californian almonds known for their naturally sweet flavour. Importantly, the bars are palm oil-free, aligning with the growing consumer preference for sustainable and ethically sourced products. Pip & Nut’s Protein Bars will retail for £1.95 each and £3.95 for a multipack of three. Now available on Amazon and Ocado, they will also be sold through the brand’s website starting September 24. Founder Pippa Murray said: “We’re here to change that standard for good – and natural nuttiness is the key”. With the growing trend towards health-conscious snacking, Pip & Nut aims to establish itself as a formidable player in the protein bar segment. The brand's recent success with its Stuffed Oat Bars demonstrates its capability to innovate within the snack category, and the introduction of Protein Bars is expected to further solidify its market position.

Registration is now open for Fi Europe 2025, as the home of food ingredients prepares to celebrate its landmark 30th edition. The event returns to Paris from 2-4 December 2025 at Paris Expo Porte de Versailles, where the global food and beverage community will gather to experience the energy of invention, profitable connection and inspiring partnerships. Food and pet food professionals can now secure their place at the essential industry gathering, where 1,550+ exhibitors will showcase innovations across four dedicated show areas. The 2025 edition features leading global suppliers such as ADM, Beneo, Nexira, Robertet and FrieslandCampina Ingredients, alongside cutting-edge startups redefining food innovation. Tickets provide access to the event’s most comprehensive programme ever, across three days. Paris welcomes back the world's food ingredients powerhouse Fi Europe's strategic return to Paris positions the 30th edition at the epicentre of global culinary excellence, with the centrally located Paris Expo Porte de Versailles offering unparalleled accessibility for the expected 24,500 attendees from over 135 countries. The continued exhibitor growth demonstrates the industry's unwavering confidence in Fi Europe as the undisputed home of food ingredients, where four decades of expertise continue to accelerate innovation and forge profitable partnerships. "Fi Europe has always been the place where our global food & beverage community comes together to drive innovation and build the partnerships that shape our industry's future," said Yannick Verry, brand director – Fi events portfolio at Informa Markets. "It’s the industry’s largest and most internationally-focused event, bringing together attendees from all over the world and enabling them to meet and do business with an enormous number and diversity of companies in one place." He continued: "Paris creates the perfect backdrop for this milestone 30th edition – combining the city's culinary heritage with our proven track record of empowering businesses to reach their true potential and build a sustainable food future". Want to meet with FoodBev at Fi Europe 2025? The FoodBev team will be attending this year’s Fi Europe, and we look forward to connecting with you there. If you would like to arrange a meeting or discuss content and advertising opportunities, please reach out to info@foodbev.com. Four specialised zones address evolving industry needs This year’s expanded show floor addresses current industry priorities through four distinct areas. Food ingredients and health ingredients remain the beating heart of global sourcing. These areas feature a huge assortment of functional and value-adding ingredients, science-backed and emerging nutrition innovations and 25 country pavilions showcasing region-specific solutions plus a new Ready-to-Market zone displaying finished products, demonstrating how ingredients translate into consumer-ready innovations. The Petfood Suppliers Hub returns following its successful 2024 debut, showcasing ingredients, technologies, packaging and processing solutions alongside curated content on consumer trends, regulations and safety. Established pet food manufacturers as well as F&B businesses exploring this dynamic market will find comprehensive resources in this dedicated space. Finally, the enhanced Food Technology & Solutions zone provides access to technologies that optimise efficiency, streamline operations and secure supply chains. Spanning categories, the Startup Pavilion will showcase emerging disruptors, with Startup Challenge finalists pitching groundbreaking ideas during the event. Enhanced networking and learning opportunities Learning takes centre stage with the Fi Europe Conference and Innovation Hub delivering cutting-edge insights, while daily hands-on Innovation Tours introduce attendees to products and suppliers that are responding to the latest market trends. Visitors can view more product innovations from key industry players in the New Product Zone. The revamped Future of Nutrition Summit transforms into an intimate ‘lunch & learn’ experience, enabling business leaders to engage directly with industry pioneers and build valuable connections over shared insights. Networking opportunities extend beyond formal sessions through targeted programmes including the Women's Networking Breakfast and a dedicated petfood networking programme, creating natural touchpoints for meaningful relationship building across sectors. The milestone celebration reaches its crescendo with the Fi Europe Celebration and Awards Party, where the prestigious recognition programme honours breakthrough achievements spanning innovation, sustainability and food technology. VIP ticket holders gain exclusive access to this celebration of industry excellence and the partnerships that will drive the next chapter of food innovation. With over 1,000,000 attendees over the course of its history, facilitating billions of euros worth of business, Fi Europe continues proving its value as the undisputed home of food ingredients – the trusted platform where global innovation is accelerated and sustainable food futures are built. Registration for Fi Europe 2025 is now open .

Brainr, a European start-up focused on digitising food manufacturing, has successfully raised €11 million in a seed funding round, marking the largest investment of its kind globally aimed at modernising sectors such as poultry, beef, pork and pre-cooked foods. The funding was led by privately owned C2 Capital Partners. Brainr’s innovative cloud-based platform connects all facets of food processing operations in real time, addressing longstanding issues such as high waste, poor traceability and food safety risks. The platform is already managing over 25% of Portugal’s meat production, demonstrating its effectiveness with notable clients including Campoaves and Avisabor. Brainr's technology has yielded impressive results for its partners. For instance, Campoaves, Portugal's leading free-range chicken producer, reported a 94% reduction in shipping errors and achieved 100% digital traceability thanks to start-up's solutions. Similarly, Avisabor scaled its production from 40,000 to 190,000 birds per day, effectively halving inventory processing time without compromising operational control. Paulo Gaspar, CEO and co-founder of Brainr, said: “This historic investment will accelerate our R&D and make artificial intelligence accessible across the food industry – from the smallest plant to the largest. Our mission is clear: to build the digital brain for every food factory.” With this capital infusion, Brainr plans to broaden its international footprint and expand its offerings to additional food sectors, including bakery, confectionery and beverages. The company’s vision aligns with the increasing demand for digital solutions in food manufacturing, as industry players seek to enhance operational efficiency and compliance with stringent food safety standards. André Oliveira, managing partner at C2 Capital Partners, added: “Brainr has assembled a uniquely experienced team with deep sector knowledge. They are proving they can simplify and optimise operations for food manufacturers everywhere.” Brainr’s has garnered recognition from industry leaders, being named one of Europe’s most promising startups by Europa’s 100, and receiving accolades from Manufacturing Tech Insights and Food4Future for its contributions to digitalisation in manufacturing.

AriZona Beverages, a New York-based beverage company known for its bold flavours, has launched its latest product: Chocolate Egg Cream Soda. This new offering is the result of a collaboration with the Tunnel to Towers Foundation, a nonprofit organisation dedicated to supporting the families of fallen first responders and veterans. Chocolate Egg Cream Soda puts a nostalgic twist on a classic, tapping into the growing retro trend, and aims to resonate with consumers looking for new experiences in the beverage market. While the traditional egg cream is known for its frothy texture, AriZona’s version features a rich chocolate flavour combined with a swirl of milk, delivering a smooth and indulgent taste without the use of eggs or cream. Frank Siller, chairman and CEO of the Tunnel to Towers Foundation, said: “We’re honoured to partner with AriZona on this special Chocolate Egg Cream Soda, which pays tribute to a beloved Brooklyn tradition. AriZona’s commitment to supporting fallen first responder families through this partnership allows us to continue Stephen’s legacy of service.” Chocolate Egg Cream Soda is now available at select retailers nationwide and online.

Mars has teamed up with energy partner Enel as part of its sustainability programme, Renewable Acceleration, aiming to speed up the shift to clean energy across its entire value chain.  The initiative is designed to fuel the move away from fossil fuels by bringing the totality of Mars’ value chain’s electricity usage to the renewables market. This involves sourcing renewable energy to cover everything from the farms that grow ingredients to the trucks that deliver products, and even the energy used by consumers at home to enjoy Mars products. By implementing the Renewable Acceleration strategy, Mars said it could cut around 3 million tonnes of carbon emissions from its value chain – around 10% of its current total footprint. Direct operations across the business globally use approximately 2 TWh of electricity each year, roughly the equivalent of the annual consumption of The Bahamas. However, when including the full Mars value chain under Renewables Acceleration to include its suppliers, customers and consumers, that number jumps to 8-9 TWh – the annual equivalent of Estonia. The recently signed contract with Enel is the provider’s largest-ever power purchase agreement transaction with a commercial and industrial customer worldwide, as well as Mars’ largest contract to date. Mars confirmed that additional global agreements are in the pipeline to support the development of renewable energy projects that serve the company and its suppliers. According to the F&B giant, its first three contracts with Enel will generate a combined 1.8 TWh annually, avoiding approximately 700ktCO₂e per year. Mars will benefit from the entire output from Enel’s three solar plants in Texas, US. Vegetation across all three sites will be managed by sheep grazing, a dual-use solar practice that Enel expanded through the largest solar grazing agreement signed in the US. Kevin Rabinovitch, global VP sustainability at Mars, said: “Many large companies are well on their way to sourcing renewable electricity for their own operations, but that’s just a part of the picture”. “For Mars, Renewable Acceleration is a performance accelerator, cutting emissions at a scale and speed we could never achieve through traditional value chain engagement approaches. It lets us bring demand for all the electricity used in our value chain to the clean energy market in a highly efficient manner.” Michele Di Murro, CEO of Enel North America, said: “Renewable Acceleration is a bold initiative to support the buildout of more clean energy capacity, which we know is among the fastest and most economical ways to decarbonise. Mars is raising the bar for corporate sustainability strategies, taking a comprehensive and direct approach to addressing emissions across its entire value chain.”

FrieslandCampina Ingredients has unveiled a new state-of-the-art application centre in Singapore, aimed at enhancing its R&D capabilities. This expansion, which increases R&D space by 30%, is strategically positioned to cater to the rapidly evolving food and beverage markets across the Asia-Pacific (APAC) region, including key markets such as Japan, Korea, Australia, New Zealand and Southeast Asia. The new facility, backed by the Singapore Economic Development Board (EDB), reinforces Singapore’s status as FrieslandCampina’s regional headquarters, and accelerates the company’s ability to deliver customised ingredient solutions tailored to the diverse nutritional needs of consumers in the area. Tjalling Bekker, regional director APAC of FrieslandCampina Ingredients, said: “The opening of our new application centre in Singapore marks a pivotal time for our business, demonstrating our commitment to the APAC market and the strategic importance we place on the region”. He continued: “The APAC market is changing rapidly. Consumers are prioritising daily health, emotional wellness and beauty-from-within. Our new application centre will help our customers succeed in this fast-moving and growing market by accelerating application development and enabling closer collaboration so we can navigate these exciting opportunities together.” With 80% of consumers in APAC actively seeking nutritional supplements, the demand for innovative, consumer-focused applications is surging. The new centre is equipped with advanced laboratories dedicated to the development of functional foods, including yogurts, bars and dietary supplements. The facility will enhance FrieslandCampina’s technical expertise in areas such as UHT processing, analytical testing, sensory science and packaging, enabling faster and more efficient application development. Historically focused on infant and medical nutrition, the new application centre will expand FrieslandCampina’s capabilities to include performance and active nutrition, as well as children’s nutrition. This pivot allows the company to better address emerging trends and collaborate with partners to co-create innovative products such as functional beverages and healthy snacks. Since establishing its APAC headquarters in Singapore in 2011, FrieslandCampina has committed to building a robust local innovation ecosystem. The new facility not only aims to drive product development but also to create jobs and enhance local skill sets. FrieslandCampina Ingredients has initiated a long-term internship programme with local universities and signed an MOU with the Health Promotion Board to promote healthy living through initiatives like the Eat, Drink, Shop Healthy campaign. Melissa Guan, vice president and head of consumer at the Singapore EDB, noted: “FrieslandCampina Ingredients’ new application centre is a valuable addition to our vibrant food and nutrition ecosystem. The facility will accelerate innovation through co-development efforts with customers to support health and well-being outcomes across all life stages.”

Berlin-based start-up Nosh.bio has unveiled its first koji-based hybrid mince in a public foodservice trial with Speisemanufaktur Adlershof, aiming to demonstrate its potential for large-scale commercial use. The fungi-derived mince, made from fermented non-GMO koji mycelium, is being served in burgers, meatballs and lasagna at the Berlin venue this week. The trial will collect direct consumer and media feedback ahead of wider rollout, with a press-only tasting set for 17 September. Nosh.bio says the mince retains the flavour and mouthfeel of beef while being cheaper to produce, 30% lower in cholesterol, higher in dietary fibre and protein, and delivering improved juiciness. An independent life cycle analysis found it uses 99% less land and water than beef protein and generates 90% fewer CO2 emissions. Hybrid formats, combining animal and alternative proteins, are gaining traction as European retailers target a 50:50 plant-animal protein ratio by 2030. Nosh.bio’s ingredient is designed for flexible use across meat, seafood, dairy, bakery and confectionery products. The company produces the protein by fermenting agricultural side-streams in existing facilities, including a converted brewery in Dresden, to enable rapid scaling at competitive costs. Nosh.bio’s CEO and co-founder, Tim Fronzek, commented: “We are pleased to collaborate with Speisemanufaktur Adlershof on the first public launch of our Hybrid Mince. This event gives us the opportunity to demonstrate how our ingredient performs in staple dishes and to gather valuable feedback from press and end consumers." "Insights from this showcase complement our broader work with food manufacturers and industry partners as we scale sustainable protein solutions – giving meat eaters the taste and texture they expect, while helping reduce reliance on animal protein.”

UK gourmet popcorn brand Popcorn Kitchen has added a new seasonal gingerbread-flavoured product to its portfolio. The brand, which produces artisanal hand-popped popcorn products, has taken inspiration from the classic festive biscuit treat to develop its latest innovation. The product offers warm, lightly spiced notes of ginger, cinnamon and cloves, tapping into the trend for seasonal nostalgia across the F&B industry. Popcorn Kitchen’s latest NPD follows a range of flavoured innovations inspired by British sweet and savoury favourites across its range. Previous flavour innovations include Lemon Drizzle, Blueberry Muffin, Cherry Bakewell, Sweet & Chilli, and Cheddar Cheese. A spokesperson for Popcorn Kitchen commented: “Having historically tapped into the public’s favourite great cake and ‘pud’ memories, we felt now was the moment was ripe to delve deep within the biscuit barrel”. The seasonal product is launching at an RSP of £1.69 per 30g pack.

This autumn, flavour is about more than pumpkin spice. Here, Shannon O’Shields of Rubix Foods reveals how comforting, creamy and savoury trends are redefining seasonal tastes – and inspiring bold new product ideas. Autumn/fall flavour preferences are shifting, with new data revealing what consumers really crave this season. Rubix Foods conducted a survey of 464 US consumers, which shows apple-led profiles now outpace pumpkin, savoury tastes are emerging as a key opportunity, and the biggest sensory drivers are 'comforting,' 'warm' and 'creamy'. This fall, tastes are broadening: the season is no longer defined by a single flavour but a palette of textures, aromas and experiences. Let’s start with the core of the season. When we asked consumers what types of flavours they crave most during fall, 'comforting' was the top response at 60%, followed by 'warm' (44%) and 'creamy' (42%). Notably, 'savoury' (31%), 'nutty' (30%) and 'earthy' (26%) ranked closely behind, with 'spicy' sitting at 25%. These aren’t mutually exclusive cravings; together they signal a desire for depth, mouthfeel and a counterbalance to sweetness, the kind of nuance that makes seasonal limited-time offerings memorable rather than one-note. Apple’s ascendance vs pumpkin fatigue Pumpkin isn’t going anywhere anytime soon, but consumers tell us they want more this season. Nearly half of respondents either say they’re 'completely over' pumpkin-flavoured items or 'will try some but are looking for something new' while just 17% express that they can’t get enough. This tells us that consumers want more choices beyond pumpkin, exploring the spectrum of fall flavours. When it comes to flavours that consumers are most excited about, apple leads the way, with apple butter, apple cider and apple cinnamon as the top three flavours on the list. Apple’s strength is its range. For example, it can be bright and tart, warm and spiced, or rich and buttery, and it plays just as well in everything from beverages and breakfast as it does in dessert and snacks. Our open-text questions echo the theme. When asked which autumn flavours are most underrated, respondents frequently volunteered 'apple' and 'cider' as unprompted answers, demonstrating a natural push to expand the fall portfolio. Where consumers want fall flavours to show up Consumers also shared where they wanted to see fall flavours, leading with appetisers (46%), desserts (43%), breakfast (39%) and coffee (37%). There was also strong interest in snacks (34%) and alcoholic beverages (31%). That mix matters. Consumers want to experience fall flavours throughout the day, embracing both sweet and savoury, hot and cold, and indulgent and functional applications. Meanwhile, consumers are almost evenly split between sticking with classics and seeking new fall flavours, proof that success lies in balance. The tried-and-true favorites still matter, but innovation is essential to stay relevant and capture interest with on-trend seasonal offerings. The savoury whitespace is real (and it’s flavourful) One of the most significant opportunities in this year’s fall flavour trends is savoury-first development. Interest in savoury profiles like caramelised onion and brown butter appear alongside familiar dessert-leaning notes like brown sugar and cinnamon roll. Further down the list – but still directionally important – are beer cheese, French onion and herb-forward cues like sage and rosemary. Far from niche, these are foundational flavours with broad food and beverage applications across everything from snacks and dips to sauces and entrées. Layer these with the core sensory drivers – comforting, warm and creamy – and you have a roadmap for fall hits that don’t lean sweet. Texture (creamy, melty), temperature (warm) and aromatics (onion, herb) work together to deliver the nostalgic taste of fall without defaulting to sugar. The increasing demand for savoury flavour profiles in warm, comforting formats points to a sizable growth opportunity for the F&B industry. Turning insights into action: The fall flavour playbook Expand beyond pumpkin . While pumpkin still matters, it shouldn’t be the only fall flavour profile on the menu. Apple, especially apple butter, apple cider and apple cinnamon, sits at the top of consumer excitement and flexes easily across spreads, syrups, dips, snacks, breakfast foods and beverages. That versatility allows manufacturers to scale a family of products without adding supply chain complexity. Give savoury its moment. Onion, beer cheese and herb-forward flavours are clear growth opportunities and naturally complement appetizers, dips, spreads and snacks. Caramelised onion delivers sweetness with depth, while beer cheese ties directly to shareable snacking occasions like football season. Savoury fall-inspired offerings will capture unmet demand and create differentiation in a crowded marketplace. Lead with format, then add the flavour. Consumers are not just naming flavours, they are describing experiences. Comforting, warm, creamy and, for many, savoury and nutty are the cues that define this season. Start with these sensory drivers, then layer in flavours such as apple, onion or herbs to build the flavour narrative. Design for all-day relevance. Develop seasonal formats that consumers can enjoy throughout the day. For example, RTD coffees and creamers in the morning, savoury dips or snack packs in the afternoon, beverages and shareable bites in the evening. Small, low-risk formats drive trial and repeat while giving buyers a reason to slot more than one seasonal SKU. Balance classic and new. The consumer base splits almost evenly between loyalty to the classics and curiosity for something new. This means building portfolios with both: keeping a proven pumpkin staple to anchor the season, but pairing it with one or two new, apple- or savoury-led products. This 'both/and' strategy encourages trial, satisfies traditionalists and makes seasonal planning more resilient. What success looks like this season If recent years taught us anything, it’s that consumers reward portfolios that balance the familiar with the fresh. The data points to a clear playbook for manufacturers: pair sweet with savoury, classics with new, indulgence with culinary depth. Lead with comforting, warm and creamy textures. Move beyond pumpkin spice, offering a variety of seasonal flavours. Let onion, beer cheese and herbs provide the savoury depth consumers crave. The result? Products that feel distinctly fall while aligning with today’s market.

Premier Foods-owned protein-boosted food brand Fuel10K has launched into ambient desserts with a new range of rice puddings. The non-HFSS puddings contain 13g of protein per pot, are low in fat, and contain no artificial colours or flavours. They deliver an updated take on ambient rice pudding, available in three flavours: vanilla, chocolate, and salted caramel. Fuel10K said it spotted a gap in the ambient desserts category for high-protein treats. The ambient desserts category currently under trades with younger shoppers, who are driving protein purchases. The brand aims to recruit more shoppers from this demographic and drive category growth through this latest innovation. The new rice puddings cater to demand for cleaner label options, containing no added sweeteners or stabilisers in line with a shift toward transparency and simplicity in food choices. According to an NSF report, 82% of 18-24-year-old consumers read food labels before purchasing products. Thanks to their ambient nature, the puddings are designed to fit seamlessly into the rhythm of busy, modern lifestyles, offering convenience and flexibility for consumers. The rice pudding range follows the launch of Fuel10K’s first non-HFSS protein baking mix range, which launched in the UK earlier this year. Fuel10K High Protein Rice Puddings are now available in Asda and Sainsbury’s with an MRSP of £1.49 per individual pot.