The National Geographic Society has partnered with PepsiCo to launch the 'Food for Tomorrow' programme, aimed at transforming the global food system through regenerative agriculture practices. This initiative seeks to address pressing challenges such as soil degradation and the impending pressures of a growing global population, projected to reach 10 billion by 2050. The collaboration will leverage the storytelling prowess of National Geographic alongside PepsiCo’s expertise in the food and beverage sector. By funding projects driven by National Geographic Explorers, the programme will highlight innovative agricultural methods that restore soil health and enhance biodiversity. Through compelling narratives and data visualisation, 'Food for Tomorrow' aims to engage farmers, businesses and consumers in adopting sustainable practices. As highlighted by Jill Tiefenthaler, CEO of the National Geographic Society: “Our future will be shaped by how we grow our food today – and we’re reimagining what’s possible when that system nourishes both people and the planet”. The initiative aims to inspire a global movement towards sustainability, emphasising the importance of nurturing both people and the planet. PepsiCo, which has committed to implementing regenerative practices across 10 million acres by 2030, recognises the urgent need for change in the agricultural landscape. CEO Ramon Laguarta said: “Climate change is putting unprecedented pressure on the global food system, and farmers feel it every day. As a company rooted in agriculture, we know just how fragile – and vital – that system is. But there are solutions that can help make businesses and farmers more resilient.” The partnership seeks to equip farmers with the tools and knowledge necessary to build resilience against climate impacts while enhancing productivity. It will initially support five National Geographic Explorers who will document the stories of farmers and communities embracing regen-ag. Additionally, it will provide grants for innovative proposals that aim to scale these practices globally. A dynamic data visualisation tool is also in development, set to be published in 2026, which will showcase the positive impacts of regenerative agriculture on farming resilience.

Sappi Europe has introduced two new recyclable, high-barrier paper innovations designed to help brands meet tightening EU packaging regulations. The solutions offer a paper-based alternative to plastic and multilayer foils, ready for today’s fast-paced manufacturing lines. Both are designed with performance and sustainability in mind. Guard Pro OHS is a heat-sealable, high-barrier paper designed for applications such as flow wraps, sachets and pouches. It offers protection against oxygen, water vapour, grease and MOSH/MOAH. These barrier properties help extend shelf life, preserve aroma and product quality, and protect contents from contamination. The paper has enhanced mechanical properties, which lead to better runnability on packaging machines, Sappi said. It is available in two finishes: natural (62, 72 and 92 g/m²), and gloss (77, 87 and 102 g/m²). It is suitable for direct food contact, with typical food applications including snacks, dry foods, ice cream flow wrap, where freshness and compliance are key. The other new solution, Guard Pro OMH, offers similar barrier properties to OHS – but is designed specifically for cold-seal applications. The innovation is described as a cost-effective solution for applications where heat sealing is not needed. With improved oxygen barrier properties compared to OHS, Guard Pro OMH fits a wide range of food and non-food uses. Due to the particularly smooth surface, the paper offers ‘excellent’ conversion results in metallization, Sappi noted, making it ideal for metal deposition and further conversion to ultra-high barrier applications. The paper is available in an uncoated natural version (60, 70 and 90 g/m²) and a glossy (75, 85 and 100 g/m²) version. The choice between both solutions aims to provide packaging engineers with more control over sealing method, production speed and material costs, without compromising recyclability or protection. Filip van Ranst, sales director at Sappi, said: “With Guard Pro OHS and Guard Pro OMH, we’re giving the market more flexibility and choice when selecting recyclable, high-barrier papers”.

Unilever’s CEO, Fernando Fernandez, has revealed that the company has initiated an assessment of its top 200 leaders amid efforts to boost performance and tackle ‘mediocrity’. Fernandez, who was appointed to the role of CEO in March 2025, revealed the initiative on 3 September during the annual Barclays Global Consumer Staples Conference. The company is working with consulting firm Korn Ferry to review top 200 leaders “one by one,” he stated, to ensure benchmarking with the market. “Are they good enough, are they at the level that Unilever deserves, yes or no,” Fernandez said, adding that the company expects a 25% leadership refreshment following the assessment. Over the last 18 months, Fernandez confirmed that Unilever has reduced its white-collar workforce by 18%. This comes amid targets to deliver $800 million cost savings by the end of 2026, with the CPG giant currently on track to achieve $650 million of cumulative savings by the end of this year. “We have absolute accountability now in the company,” Fernandez said. “We are ensuring ruthless execution everywhere.” He continued: “In every market we have codified what metrics we will measure. All our operators…know what they have to deliver. We are fed up with the mediocrity that we have in some places. We are attacking that fast.” The company saw sales growth of 3.4% in the first half of 2025, with positive volume growth across all business groups in the second quarter. Unilever is prioritising particular investment in the US and India, and is on track to complete the demerger of its ice cream unit – announced in March last year – by mid-November 2025. The operational separation is now complete, with Fernandez noting that the demerger is having a “significant” impact on the group’s financials. “Our first half performance positions us well for the full year,” Fernandez commented on the results. “In the second half, we expect further acceleration in emerging markets, particularly in Asia, and sustained momentum in developed markets.” “We are building a marketing and sales machine that drives desire at scale in our power brands and ensures execution excellence across all channels to deliver consistent volume growth and gross margin expansion.”

From limited-edition packaging to the revival of long-forgotten flavours, food and drink companies are finding that the past can be a powerful tool for future growth. In this feature, Tom Ellis and Liz Thompson of Brand Genetics explore how nostalgia is shaping consumer behaviour – and why it’s fast becoming one of the industry’s most valuable strategies. Nostalgia isn’t just a feeling; it’s a force. From soda cans and pizza boxes to ’90s mascots and retro packaging, F&B brands are rediscovering the power of memory to drive emotional connection, consumer engagement and commercial success. As shoppers seek out tastes and experiences that spark joy, they’re embracing nostalgia in ways that are reshaping the industry. Recent campaigns and product revivals demonstrate the significant impact this strategy can have. For example, McDonald’s reintroduced Happy Meals for adults, complete with retro toys redesigned by streetwear brand Cactus Plant Flea Market. The limited-time campaign sold out quickly, boosted in-store traffic by over 30% and generated viral buzz, proving that adults still crave childhood joy. Pizza Hut launched an AR Pac-Man game on its boxes, blending 1980s nostalgia with modern tech. The result? Strong online engagement and an 8% increase in same-store sales. Cadbury celebrated its 200th anniversary by releasing Dairy Milk bars in vintage wrappers and relaunching a discontinued fan-favourite bar. The nostalgic packaging sparked emotional responses, strong engagement and positive PR, reinforcing the brand’s timeless appeal. It’s not just the big players either. UK’s Waitrose recently reported a surge in demand for retro classics like Arctic roll, pineapple upside-down cake, chocolate fondant, Capri Sun, Ambrosia custard and Pot Noodles. Ocado noted a similar trend, with sales of '90s crisp flavours like Smith’s crispy bacon Frazzles and salt and vinegar Chipsticks jumping nearly 50% year-on-year. Even alcopops, those pre-mixed alcoholic drinks that defined the 90s, are making a comeback. Brands like Hooch, Reef, Smirnoff Ice and Bacardi Breezer are returning to shelves, driven by nostalgia and a renewed appetite for flavoured convenience. The question now is, why is nostalgia working so well in today’s age? The psychology of nostalgia More than a sentimental longing, nostalgia can be used as a psychological tool that influences behaviour in powerful ways. It makes people more open to change, more social and more willing to spend. The same brain regions that help us recall past memories also facilitate the imagination of future events, thereby fostering a more optimistic outlook. This optimism makes consumers more receptive to new products and experiences. Revisiting shared memories makes people feel less isolated and more empathetic, enhancing their ability to connect with others – and with brands. It’s as if reminiscing trains our social 'muscle,' making us more adept at giving and receiving support. And then there’s the 'nostalgia effect': people literally value money less when they’re feeling nostalgic. Across six experiments, nostalgic participants paid higher prices and parted with their cash more easily because the warm sense of connectedness trumped monetary caution. The emotional reward of nostalgia reduces price sensitivity and increases willingness to pay. From a communications standpoint, nostalgia is a relatability rocket. Research from Kantar shows that 92% of people feel nostalgia makes an advert more relatable, yet only 3% of ads use it. Nostalgia adds a personal layer that makes the ad feel like an extension of the viewer’s own past, elevating likeability, brand attitude, and conversion metrics like purchase intent and repeat buy. So what? Key lessons for brands Nostalgia is a fascinating trend because it simultaneously influences all three behavioural DNA elements: Drivers (emotional comfort and belonging), eNablers (challenging times and digital media cues), and Abilities (like confidence and stress-coping). This makes it a powerful strategic tool – but only if used wisely. Just having heritage doesn’t guarantee emotional resonance. Food and beverage brands keen to lean into nostalgia must apply the critical skills of audience insight and creative thinking to win in an increasingly crowded space. Here’s how: Anchor to what is truly remembered. Reviving brand heritage assets can boost consumers’ ‘self-continuity’ – building reassurance and trust. But it’s not enough to mine your archives. You must revive the assets your audience remembers and attaches meaning to, connecting it to how they experienced the brand. Blend old and new ('newstalgia'). Nostalgia is about connecting past, present and future. Build cultural currency and stay relevant for Gen Z and Millennials by pairing retro cues with a contemporary twist – think flavour upgrades, better nutrition and brand collaborations. Trigger multisensory memory flashes. Sensory cues are the fastest route to triggering memories and that 'warm glow' purchase effect. Nostalgia is strongest when multiple senses fire – especially taste and aroma, but also sound, design and packaging texture. Make it shareable and social. Nostalgia has strong roots in social connectedness. People love bonding over shared memories, especially with food and drink. Invite consumers to share their own stories, fuelling user-generated content to multiply reach and credibility. Use nostalgia and scarcity to justify a premium. Nostalgic sentiment combined with scarcity intensifies the feeling of 'it’s now or never to own a piece of my past'. This reduces price sensitivity by up to 60%. Limited editions and exclusives can strengthen nostalgia-driven willingness to pay. Link to comfort-seeking moments. Tough times heighten the pull of familiar indulgences. Deploy nostalgic SKUs or campaigns when consumers need emotional relief – during cold months, exam seasons or late-night snacking. Looking ahead Nostalgia can be a commercial shortcut to greater relevance, enhanced loyalty, and a price premium – if it is authentic (rooted in your true history and customer experiences), refreshed (updated for today’s tastes and values) and social (sparks stories consumers want to share and connect with). When brands use nostalgia as a way to shape the entire customer experience – not just as a decorative nod to the past – they can turn initial attention into larger baskets and repeat purchases. In a world that’s increasingly seeking comfort, connection and meaning, nostalgia isn’t just a passing trend; it’s a strategy with lasting impact.

Huel, a player in the nutritionally complete meal sector, has launched Daily Greens RTD, expanding its product line to meet the growing demand for convenient and health-oriented nutrition solutions. This new RTD beverage is poised to disrupt the traditional powdered supplement market by offering a refreshing, lightly carbonated alternative packed with essential nutrients. The Daily Greens RTD builds on the success of Huel's existing Daily Greens Powder, now available in a ready-to-drink format that emphasises convenience for consumers with busy lifestyles. Each can contains a blend of 42 vitamins, minerals and superfoods, along with adaptogens and 4g of dietary fibre, designed to support mental clarity, immunity, gut health and sustained energy levels. Notably, the beverage is low in calories (just 25 per can) and sugar (1g), making it an attractive option for health-conscious consumers. Huel's new offering comes in three flavours: Apple, Cucumber & Mint; Peach & Hibiscus; and Blueberry, Lemon & Thyme. The company aims to position the Daily Greens RTD as a versatile addition to consumers' daily wellness routines, appealing to those seeking both taste and nutrition in a convenient package. James McMaster, CEO of Huel, said: “With our new Daily Greens Ready-to-drink, we're transforming a category traditionally dominated by powders by launching this convenient, great-tasting beverage. It’s not just another wellness drink; it’s a smarter, faster way to get complete daily nutrition.” The Daily Greens RTD will be available for purchase on Huel's website and will roll out to major retailers including Sprouts, Target, LifeTime Fitness and Amazon this fall. This expansion into brick-and-mortar stores underscores Huel's ambition to increase its market presence and accessibility to a broader audience. As the health beverage market continues to grow, Huel's entry into the RTD segment signals a significant shift towards more functional, nutrient-dense options that cater to the fast-paced lifestyles of modern consumers.

Strings & Things, a brand under Kerry Dairy Consumer Foods, has unveiled its latest product, Munch Mix, aimed at tapping into the booming cheese snacking market. The new offering features two compartments: one filled with cheddar cheese cubes and the other with either crunchy crackers or pretzels, catering to consumer demand for convenient and nutritious snacks. The cheese snacking category has shown impressive growth, currently valued at £467 million, with Strings & Things reporting an 18% year-on-year increase in sales. As lunchbox occasions plateau, the demand for snacks that extend beyond lunchtime – such as after-school and evening options – has driven this growth. Munch Mix is strategically designed to meet this shift, providing a substantial and engaging snack that fits seamlessly into evolving family routines. Liz McTurk, Senior Brand Manager at Kerry Daily Consumer Foods, said: “We know cheese snacking is one of the fastest-growing areas of the chilled category, particularly among families looking for snacks that are both nutritional and fun. Munch Mix offers real cheese paired with crunchy extras in a portioned format, ideal for lunchboxes or as an after-school snack. The launch of Munch Mix will be supported by a robust out-of-home advertising campaign set to kick off in October, alongside in-store promotions as the product rolls out to major retailers including Asda, Tesco, Sainsbury’s, Morrisons and Ocado. Each pack will retail at £2.25 and will feature 100% recyclable packaging, aligning with growing consumer expectations for sustainability.

DSM-Firmenich has launched four new rotations of its Dairy Safe cultures, designed specifically for the production of semi-hard, hard and continental-style cheeses. This innovative offering aims to empower cheesemakers with label-friendly solutions that enhance product quality while addressing growing consumer demands for clean labels and natural ingredients. With a significant 67% of European consumers actively avoiding products containing unfamiliar ingredients, and a similar trend observed in the US where consumers prefer foods labelled as 'natural' or 'organic,' cheesemakers face increasing pressure to eliminate additives. Notably, 10% of all new cheese launches now carry an 'additive-free' claim, highlighting the industry's shift towards transparency and health-conscious formulations. DSM-Firmenich's new Dairy Safe cultures are positioned to meet these demands by providing effective bioprotection without the need for preservatives. The cultures enhance spoilage prevention while allowing cheesemakers to maintain an additive-free label, aligning with consumer preferences for simpler ingredient lists. The newly launched Dairy Safe cultures offer several key advancements over previous generations, including improved phage robustness and greater temperature tolerance. These features facilitate the production of a wider variety of cheese types while ensuring consistent acidification, reliable gas production for uniform eye formation and accelerated flavour development. This comprehensive approach helps cheesemakers achieve higher quality products while minimising the risk of costly downgrades. Pim van Hee, global business director for cheese cultures at DSM-Firmenich, said: “Spoilage can be devastating to cheesemakers – for quality and profitability. Our mission is to provide a single, label-friendly solution that protects products and enhances profitability.” The Dairy Safe cultures utilise a unique combination of nisin-producing and nisin-immune strains, ensuring a higher concentration of nisin than competing products. This formulation effectively combats spoilage bacteria, including Clostridia tyrobutyricum , which is notorious for causing late blowing in cheese. Additionally, the cultures are suitable for use with various milk types, including cow, goat and sheep milk, and support organic claims, further expanding their market appeal. Evandro Oliveira de Souza, global senior vice president at DSM-Firmenich, noted: “With Dairy Safe, we are proud to offer solutions that not only protect and enhance cheese quality but also help our partners respond to evolving consumer expectations and thrive in a competitive market”.

Capol, a subsidiary of the Freudenberg Group and a manufacturer of confectionery coatings, has announced its acquisition of Blue Pacific Flavors, a player in natural and organic flavour systems. The deal aims to create a formidable global leader in food ingredients, enhancing innovation and product development capabilities across the food and beverage industry. The acquisition is poised to leverage the complementary strengths of both companies, facilitating accelerated innovation in flavours and coatings while expanding customer reach across North America, Europe and Asia. With this merger, Capol aims to position itself at the forefront of market trends in health, wellness and indulgence categories, responding to the evolving demands of consumers and businesses alike. Donald Wilkes, CEO of Blue Pacific Flavors, will continue to lead the company post-acquisition, ensuring that its operations and team remain intact. “Our Farm to Flavour story will now be amplified through world-class infrastructure and global reach,” Wilkes said, adding that the partnership with Capol will enable faster speed to market and enhanced value for customers, a critical factor in today’s competitive food landscape. This acquisition follows Capol’s recent purchase of Curt Georgi, a German flavour house. The integration of Blue Pacific Flavors is expected to unlock new avenues for growth and collaboration, particularly in developing innovative products that meet consumer demand for natural and functional ingredients. Peter Hantl, CEO of Capol, commented: “The integration of Blue Pacific Flavors marks a pivotal moment in our shared journey to build a truly global food ingredients platform with flavours and surface treatments”.

21st Amendment Brewery, a well-known name in the San Francisco craft beer scene, has announced plans to shut down its taproom and brewing facility in San Leandro. This decision comes as the brewery grapples with a challenging market landscape and recent financial setbacks, including a last-minute withdrawal of support from a key lender. Founded in 2000 by Shaun O'Sullivan and Nico Freccia, 21st Amendment Brewery has been at the forefront of the craft beer movement, known for its innovative brews and commitment to quality. However, the brewery's recent struggles reflect broader trends affecting many craft beer producers, particularly in a post-pandemic environment where consumer preferences and competition have evolved significantly. The brewery's closure highlights the ongoing pressures within the craft beverage sector, which has seen a surge in competition from both established brands and new entrants. As consumers look for unique flavours and experiences, and increasingly move away from alcohol altogether, breweries must adapt to stay relevant. The withdrawal of financial backing has further complicated 21st Amendment's efforts to navigate these challenges, ultimately leading to the decision to cease operations. Industry experts suggest that the closure of such a prominent brewery may signal a turning point for the craft beer market, highlighting the need for innovation and adaptability among producers. As the industry continues to evolve, breweries are increasingly required to diversify their offerings and enhance their marketing strategies to capture consumer interest.

Nature’s Path, an independent North American organic breakfast and snack food brand, is set to disrupt the granola market with the introduction of two new protein-rich granola varieties. Each serving is designed to deliver 10g of plant-based protein, appealing to the growing consumer preference for nutritious, high-protein snacks. Protein Granola combines organic pea protein with coconut oil, making it the only protein granola on the market with this formulation. These crunchy clusters not only provide a source of fibre and healthy fats but also offer sustained energy, making them suitable for any time of day. The new Protein Granola comes in two enticing flavours that promise to satisfy consumer cravings: Blueberry Cinnamon: This flavour features a comforting mix of sweet blueberries and warming cinnamon, baked with coconut oil to create crunchy, organic oat clusters. Maple Almond Butter: Combining toasted almonds, creamy almond butter and rich maple syrup, this flavour offers a nutty experience with the same 10g of protein per serving. Arjan Stephens, president of Nature’s Path, said: “Innovation starts with listening to our consumers. As demand for plant-based, high-protein options grows, our new Protein Granola delivers bold flavour, clean ingredients and supports our mission to create organic foods that nourish people while leaving the earth better than we found it.” Nature’s Path Protein Granola is now available for purchase online through the Nature's Path website and Amazon, as well as at select retailers across the nation. This launch aligns with the brand’s commitment to providing organic, vegan-friendly options that cater to a diverse consumer base seeking healthier snack alternatives.

Biotech company NoPalm Ingredients has partnered with Nizo Food Research to establish the first demonstration factory dedicated to the production of sustainable yeast oils at the Food Innovation Campus in Ede in the Netherlands. This facility marks a pivotal transition from pilot projects to commercial-scale production, underscoring the growing demand for sustainable alternatives to palm oil. Lars Langhout, CEO and founder of NoPalm Ingredients , said: “From a shaking flask and a microscope in the lab, we are now building our own factory: dreams are becoming reality". He continued: "...we are showing the industry that yeast oils no longer only exist in the lab, but can also be produced at large scale, and that we are a reliable partner for sustainable oil alternatives”. The new facility will consolidate various production stages, enhancing efficiency and reducing costs, while enabling the company to produce several hundred tons of yeast oil annually, with plans to scale up to over 1,200 tons. This development is poised to provide food manufacturers with a reliable source of sustainable oil alternatives, facilitating the replacement of conventional oils in their products. Julie Cortal, chief commercial officer at NoPalm Ingredients, added: “We have proven that our technology works, and by taking the entire process into our own hands, we maintain maximum control over every step: from raw material to end product". "This guarantees consistent quality, high standards, and security of supply – and with that, a solid foundation for long-term partnerships with customers who want to become more sustainable and grow.” The Food Innovation Campus, spearheaded by Nizo since 2023, aims to foster collaboration among leading companies in the protein and food sectors. Nikolaas Vles, CEO of Nizo Food Research, noted that NoPalm Ingredients' presence enhances the region's fermentation cluster, which is crucial for advancing sustainable food innovation. “They strengthen the fermentation cluster in the region and apply fermentation to fats – an often overlooked but essential part of both the protein and food transition,” Vles commented. Utilising Nizo's existing infrastructure, NoPalm Ingredients can expedite the construction of its factory, with the first industrial production of yeast oil expected in the latter half of 2026. The initiative is projected to create 25 jobs in addition to the 25 already employed at NoPalm's headquarters in Wageningen. Jeroen Blansjaar, COO at NoPalm Ingredients, remarked, “With this factory, we are taking our technology to ‘technology readiness level’ seven and eight, bringing the full process under our own control at industrial scale”. The establishment of the demonstration factory has been made possible with support from regional stakeholders, including Oost NL, the Province of Gelderland and the Municipality of Ede. This collaboration is integral to expanding circular food production in the area.

This week, Birds Eye has announced the launch of seven new innovations across its Captain’s Discoveries and Chicken Shop ranges. As part of its Captain’s Discoveries range, the Nomad Foods-owned brand is debuting two new prawn products: Battered Lemon & Parsley Prawns, and Classic Breaded Prawns. The new additions build on the existing range, which brings world flavours into the frozen seafood category, aiming to elevate everyday meal occasions. By tapping into well-loved flavours and focusing on sustainability (both products are ASC-certified) the brand said it aims to inject excitement into the £297 million UK frozen seafood category and appeal to a younger demographic, who typically under-index in the frozen fish segment. Also new this week are five new additions to Bird’s Eye’s Chicken Shop range – Spicy Korean Tenders, Texas BBQ Chicken Fries, Nacho Jalapeno Chicken Fries, Sweet Chilli Tenders, and Crispy Seasoned Fries. The new additions tap into the ‘fakeaway’ trend, offering consumers more affordable, at-home versions of classic takeaway favourites. They are designed to appeal to a young adult audience (18-34 year olds) and a broad range of tastes, inspired by on-trend flavours and formats from quick service restaurants to bring more variety to the frozen aisle. Bird’s Eye said the products are ideal for consumers looking for ‘a treat without the hassle of scratch cooking or the expense of a takeaway,’ and can be cooked in the air fryer for added convenience. The innovations follow the relaunch of the Chicken Shop range in 2024, which included the roll-out of seven new products inspired by bricks and mortar chicken shops. According to Nielsen data, these innovations added £8 million of additional sales for the brand, with around one in six (16%) shoppers buying Chicken Shop products being new to the frozen poultry category. The new Chicken Shop products are available from September across retailers nationwide. The Captain’s Discoveries prawn products are launching initially in Tesco from 8 September, followed by further grocery channel listings from the end of September onwards.