WK Kellogg has committed to removing artificial food colourings from its cereals by the end of 2027. This agreement, reached with Texas Attorney General Ken Paxton, marks Kellogg’s as the first major food manufacturer to enter a legally binding arrangement regarding the removal of toxic dyes, setting a significant precedent in the food and beverage sector. Paxton previously issued a Civil Investigative Demand to Kellogg’s in February of this year and formally announced the investigation in April. The investigation was launched after Kellogg’s claimed it would remove petroleum-based food colourings in the US but did not do so. Instead, it removed these toxic ingredients in Canada and Europe while continuing to put different types of blue, red and yellow dyes in American cereals. Following this extensive investigation, the Assurance of Voluntary Compliance (AVC) was signed, addressing the discrepancies between Kellogg’s public commitments and its actual practices. Attorney General Paxton highlighted the importance of this agreement: “I’m proud to officially say Kellogg’s will stop putting these unhealthy ingredients in its cereals”. He continued: “The signed AVC demonstrates that Kellogg’s is committed to keeping this pledge, and I commend the company for doing the right thing. I encourage other food manufacturers to sign similar agreements to demonstrate their commitment to helping Americans live healthier lives.” The decision comes amid growing consumer awareness and demand for healthier food options. Artificial food colourings, particularly those derived from petroleum, have been linked to various health issues, including hyperactivity in children, obesity, and other serious health concerns. As consumers increasingly seek transparency in food labelling, Kellogg’s move could influence other companies to reconsider their ingredient choices and marketing strategies. Kellogg’s portfolio includes cereals such as Froot Loops, Apple Jacks and Frosted Flakes, which have often been marketed as healthy options. This agreement not only addresses consumer health concerns but also aligns with a broader industry trend towards cleaner labels and more natural ingredients. The agreement is likely to resonate throughout the food industry, prompting other companies to evaluate their use of artificial additives. Industry analysts predict that as regulatory pressures mount and consumer preferences shift, more manufacturers may be compelled to adopt similar practices to avoid legal and reputational risks. Moreover, the AVC serves as a reminder of the increasing role of regulatory bodies in enforcing food safety standards. As health-conscious consumers continue to advocate for better food practices, the pressure on food manufacturers to comply with these demands will likely intensify.

In response to concerns over the decline of traditional British desserts, Gnaw Chocolate has unveiled two chocolate bars inspired by classic puddings: the Cherry & Almond Tart and Spiced Apple Strudel. This launch is part of Gnaw's expanding 'Pudfolio,' aimed at reigniting interest in nostalgic British sweets and desserts within the food and beverage sector. Recent findings from English Heritage highlight a troubling trend, revealing that only 2% of UK households prepare homemade pudding daily, while a staggering 62% rarely or never do so. The report notes that while classic desserts like crumbles and pies retain some popularity, they are increasingly overshadowed by cold desserts and healthier alternatives. Gnaw, which has been an advocate for a 'pudding renaissance', previously introduced a range of portable chocolate bars, including a New York Cheesecake, Banoffee Pie and Sticky Toffee Pud variant. These offerings have resonated with consumers seeking convenient yet indulgent treats. Josh Patterson, a spokesperson for Gnaw, said: “We loved the thought of portable, pocket-sized pud-themed bars that could be shared with friends or family or saved for some all-important me-time”. The new additions to Gnaw's line-up are set to launch this Christmas, featuring: Spiced Apple Strudel: A milk chocolate bar infused with biscuit, cinnamon, date and apple flavours, designed to evoke the comforting essence of traditional Alpine strudel. Cherry & Almond Tart: A modern interpretation of an 1800s classic, this bar combines almond, biscuit and tart cherry flavours, paying homage to the original recipe first crafted at the White Horse Inn in Bakewell.

Crosta Mollica has added a new line of premium pizzas, Collezione Romana, to its portfolio, alongside a new Pizzelle dough bites range. The launch follows Nielsen data showing that premium pizza was the only retail category within the UK’s wider pizza sector to see growth over the last 12 months – an 11% increase in the last year vs total market growth of 0.4%. Aiming to satisfy discerning consumers seeking a restaurant-quality pizza experience at home, Collezione Romana is inspired by the varied landscapes and food culture within Italy. It will be available from 1 September 2025 in the chilled aisles at Tesco, Waitrose and Sainsbury’s. Each of the pizzas has been made in Italy with authentic Italian ingredients. As with the Neapolitan pizza bases, Crosta Mollica uses Italian milled type ‘0’ flour and the ‘lievito madre (mother yeast)’ before proving the dough for 24 hours. To capture the light, thin and crisp characteristics of a Roman-style pizza, Collezione Romana features a larger 32cm base (compared to other 27cm pizzas in the brand’s portfolio). The three pizzas available in the range are: Portofino – inspired by the colours and vibrancy of the Portofino coast, this margherita pizza features Fior di Latte and Mozzarella Di Bufala, along with a basil sauce to be added after cooking for additional layers of flavour. Bosco Di Alba – a tribute to truffles from Northern Italy’s Piedmont region, featuring a white-based pizza with garlic cream sauce, paired with grilled mushrooms and summer truffles for a nutty, earthy richness. Bolzano – developed to capture the bold flavours of Alpine cooking and inspired by the region’s cooler climate, the pizza is topped with salsiccia speziata, a spiced Italian sausage, paired with red onion from Tropea, cooked down with balsamic vinegar and rosemary. David Milner, chairman at Crosta Mollica, said: “We love our core range, but we wanted to create an even more premium option for our discerning pizza fans. This isn't about gimmick toppings, passing trends or simply jumping on the bandwagon to grab five minutes in the spotlight, but bringing a new yet still very real Italian pizza experience to people’s homes.” Alongside the Collezione Romana launch, a new premium dough ball alternative is launching in Sainsbury’s and Tesco (chilled) and Ocado (frozen). Nielsen data shows that only 16% of UK shoppers are high-frequency buyers of dough balls. Crosta Mollica said it saw this as an opportunity to provide a premium version for consumers seeking an elevated experience, designed to be ‘familiarly different’ to currently available dough ball products. The new Pizzelle Dough Bites consist of lightly fried balls of dough stuffed with simple Italian ingredients, offering a crunchy exterior combined with a light and fluffy interior. They are available in three flavours: Garlic & Chive, Speck & Ricotta and Tomato & Olive, suitable for serving as an aperitivo snack or as part of a wider Italian feasting platter. Dean Lavender, marketing director at Crosta Mollica, said that dough balls are often “bland, dry and dull,” commenting: “It’s no surprise 75% of pizza shoppers steer clear of them. Instead, our Pizzelle will offer a product which not only tastes fantastic and can be joyfully served alongside pizza but also on its own to inspire and be part of other meal time occasions.”

IFF has unveiled its latest innovation, Powerfresh Ace 2000, a bread fresh-keeping enzyme designed to enhance the shelf life and quality of baked goods. This launch addresses the growing consumer demand for longer-lasting freshness in bread products, positioning IFF as a key player in the competitive US bakery market. In a recent survey, 60% of US consumers expressed a preference for bread marketed as “fresher for longer,” highlighting a significant opportunity for bakeries to enhance their product offerings. Powerfresh Ace 2000 promises to deliver improved softness and resilience for up to 34 days, effectively meeting these consumer expectations while also minimising operational complexities for bakeries. Clementina Dellomonaco, senior vice president of food biosciences at IFF, said: “Whenever we enhance the consumer experience, we help our customers build stronger brand equity, drive repeat purchases and unlock long-term growth”. This sentiment reflects IFF's commitment to providing innovative solutions that not only meet market demands but also support bakeries in maintaining a competitive edge. As ingredient costs rise and consumer expectations for freshness increase, US bakeries are under pressure to maintain product quality without escalating operational challenges. Powerfresh Ace 2000 addresses these issues by offering superior performance across both white and whole-wheat bread applications. The enzyme solution is designed to ensure stable loaves with excellent texture and mouthfeel, while also preserving the soft, easy-to-butter quality that consumers prefer. Emily Wagener, industry leader for food and beverage enzymes for North America at IFF, commented: “As a staple food, bread is a regular fixture in consumers’ baskets – so expectations for quality are high and constant". The introduction of Powerfresh Ace 200 allows bakeries to optimise existing formulations or create new ones, ultimately enhancing product quality and operational efficiency. Powerfresh Ace 200 is the latest addition to IFF’s established Powerfresh portfolio, which focuses on delivering consistent bread quality and efficiency. This new enzyme not only aids in extending distribution capabilities but also aligns with sustainability goals by reducing waste and optimising resource management throughout the supply chain.

Luis Felipe Avellar The Coca-Cola Company has announced the appointment of Luis Felipe Avellar as president of its Africa operating unit, effective September 1 2025. This strategic leadership transition comes as Coca-Cola aims to enhance its presence in the rapidly growing African beverage market. Avellar, who has been serving as president of Coca-Cola’s Mexico operations, will succeed Luisa Ortega, who is moving to lead the company’s Europe operating unit. This change is part of Coca-Cola's broader strategy to leverage leadership talent with extensive regional experience to drive growth in key markets. Henrique Braun, executive vice president and chief operating officer, commented: “Luis has had an outstanding career that has included extensive leadership roles in our Latin America operations. His previous experience in Africa positions him well to build on the system’s ongoing work to serve the growing African market.” Luis Felipe Avellar, 49, brings a wealth of experience to his new role. He began his career at Coca-Cola in 2002 as a finance specialist in Brazil, progressively advancing through various leadership positions. Notably, he served as general manager of the Brazil South Region and later as vice president and general manager for Southern Africa, based in Johannesburg. Avellar’s educational background includes a Bachelor of Science degree in economics from the Pontifical Catholic University of Rio de Janeiro and an MBA in finance from the same institution. He has also completed the Advanced Management Program at IESE Business School in Spain, further enhancing his leadership acumen. Coca-Cola has long recognised Africa as a critical growth area, with its diverse consumer base and increasing demand for beverage options. The company’s portfolio includes over 200 brands globally, spanning categories such as sparkling soft drinks, hydration, coffee, tea, juices and dairy products.

Pillsbury Funfetti is set to enchant consumers this Halloween season with the introduction of its latest product, the Funfetti Spiderweb Swirl Fudge Brownie Mix. This limited-edition offering aims to merge festive creativity with delicious flavour, catering to the growing demand for seasonal baking products in the food and beverage sector. The Funfetti Spiderweb Swirl Brownie Mix features rich chocolate fudge brownies combined with a unique marshmallow swirl, designed to evoke the spirit of Halloween. Each 18.4oz box is engineered to yield one 8x8-inch, 9x9-inch, or 13x9-inch pan of brownies, making it suitable for various occasions – from Halloween parties to cosy family gatherings. Dan Anglemyer, chief operating officer at Hometown Food Company, said: “Halloween is the ultimate season for creativity in the kitchen. With our new Funfetti Spiderweb Swirl Brownie Mix, we're giving families a chance to turn everyday baking into a playful, memory-making moment.” The product is designed to be easy to prepare, requiring only the addition of eggs, oil and water. The brownie mix combines rich chocolate flavour with a marshmallow swirl, offering a treat suited to Halloween celebrations. The packaging provides straightforward, step-by-step instructions for creating a spiderweb design and also includes Halloween-themed cutouts that can be used as DIY toppers. Priced at $3.29, it is positioned as an accessible option for a wide range of consumers. The Funfetti Spiderweb Swirl Brownie Mix will be available from September to October at major retailers nationwide, aligning with the Halloween shopping season.

Uncle Arnie’s, a rapidly growing player in the THC-infused beverage market, has successfully closed a $7.5 million Series A funding round aimed at accelerating its national expansion and solidifying its position as a leader in the category. The funding round was co-led by Mindset Capital and Delta Emerald Ventures, with notable participation from Harry Rubin, a founding partner of the Boston Beer Company, who will join the company’s board of directors. The funds will enable Uncle Arnie’s to nearly double its workforce from 40 to 75 employees over the next year, expand into new state markets and enhance its presence in high-performing regions. The company has reported nearly 100% year-over-year growth since its inception, and it anticipates maintaining this trajectory through 2026. Theo Terris, CEO of Uncle Arnie’s, expressed enthusiasm about the funding: “This funding marks an exciting milestone as we build on five years of success in the cannabis beverage market. Our experience has equipped us with the brand strength and operational foundation to thrive in the expanding hemp-derived THC space, where we see even greater potential for mainstream adoption.” Uncle Arnie’s has established itself as the #1 cannabis beverage brand in California since its launch in 2020. The company is now venturing into the fast-growing hemp-derived THC category, leveraging its branding and operational expertise to penetrate new retail channels. With a diverse product line-up that includes 2.5mg and 10mg hemp-infused iced teas and lemonades, as well as ready-to-drink shots, Uncle Arnie’s is well-positioned to cater to a broad audience seeking approachable and enjoyable cannabis beverages. The company’s focus on innovation is further underscored by its recent hiring of chief marketing officer Brian Miesieski, a seasoned veteran from AB InBev and Diageo, who will spearhead brand strategy and national marketing initiatives. This strategic addition is expected to enhance Uncle Arnie’s marketing efforts as it aims for category leadership. The cannabis beverage market is witnessing rapid growth, driven by increasing consumer interest in THC-infused products. Uncle Arnie’s reported triple-digit growth across various markets, indicating strong demand and brand loyalty. Aaron Edelheit, CEO of Mindset Capital, added: “Uncle Arnie’s is a rare brand that’s winning everywhere it competes. This raise pours fuel on a fire that’s already blazing, with a management team ready to lead the category nationally.” With its expansion into 16 states and plans to enter three additional markets soon, Uncle Arnie’s is poised for continued growth. The company is committed to building its sales and marketing infrastructure to support long-term leadership in the THC beverage category. The strategic backing from established investors and industry veterans positions Uncle Arnie’s to capitalise on the burgeoning demand for cannabis beverages, making it a brand to watch in the food and beverage sector.

British tea brand Twinings has launched Twinings Refreshers, marking its first foray into instant herbal tea designed to dissolve in cold water. This new product launch aims to cater to the growing consumer demand for convenient, refreshing beverages, particularly among younger demographics such as Gen Z and Millennials. The Twinings Refreshers line will debut with two vibrant flavours: Strawberry Raspberry and Peach Mango. Each packet is crafted to deliver bold flavour in seconds, making it an ideal choice for consumers seeking a quick and enjoyable pick-me-up. With the tagline of being a "café-inspired iced refresher," Twinings Refreshers promises a flavourful experience that can be enjoyed at any time of day, especially during afternoon slumps. Stephanie Berez, VP of marketing for North America, said: "With Twinings Refreshers, we’re bringing that same quality and craft to a new kind of herbal tea experience, one that satisfies cravings with the premium ingredients customers expect from Twinings". The drink is prepared by mixing the contents of a packet with 12oz of cold water, stirring and serving over ice. Each serving contains dried fruit pieces, which add texture and flavour. It is caffeine-free, making it suitable for any time of day and for all age groups, and the formulation includes honeybush herbal tea extract and fruit pieces, and contains no artificial sweeteners. Twinings Refreshers is available nationwide at major retailers including Target, Kroger, Albertsons Safeway, ShopRite, Walgreens and CVS, as well as online through Amazon and Twinings' website. The suggested retail price is set at $6.29 per box, positioning it competitively within the growing instant beverage market.

Arla Foods has today (14 August 2025) announced a €50.9 million investment in its Bahrain site to increase production capacity of its spreadable cheese glass jars. The dairy cooperative said its investment aims to support growing demand for its jarred spreadable cheese products, sold across the Middle East and North Africa (MENA) under its Puck brand. Arla said demand for the product is especially high during Ramadan and back-to-school seasons, with production at the site in Bahrain almost at capacity during these peaks. In two years, these occasions will take place at the same time due to the date change of Ramadan. In order to future-proof the brand for this expected growth in demand, the €50.9 million investment will add approximately 30% to the site’s current production capacity. Construction is set to begin at the end of 2025. The investment includes both production facilities and warehouse, and will result in the creation of around 20 new jobs. By utilising the roof of added building structures for solar panels as well as changing the cooling set-up, the carbon emissions per ton of product will also be reduced. Lillie La Valeur, executive vice president of international at Arla Foods, said: “We have a great production setup already in place and we have a popular product expected to grow in demand. Combined with our ambitious company strategy and solid financial situation, that makes for a logical investment to make and I am very pleased to announce it today.” She added: "The MENA region is important to us not just on a commercial level. As a food company, we want to inspire great food habits and help consumers make smart choices when it comes to nutrition and cooking. We have that connection with consumers in the MENA region but we know we need to work hard to keep their trust and this investment is a natural part of that commitment." Top image: © Arla Foods

Earlier this year, the UK Government released new guidance for its Less Healthy Food (LHF) and products high in fat, salt or sugar (HFSS) policies, including a new restriction on advertising which will come into effect on 5 January 2026. James Nevard, head of qualitative research at Linney, explores how retailers are profiting despite the regulatory challenges surrounding popular foods that have been designated ‘less healthy’. For food and beverage retailers, the UK government’s Less Healthy Food (LHF) regulation may feel like another compliance burden. But for forward-thinking brands, it presents a meaningful opportunity to innovate, align with evolving consumer values and shape a healthier, more sustainable food future. With terminology and timelines often overlapping, and the difference between 'HFSS' and 'LHF' sometimes unclear, getting to grips with these frameworks is key to navigating what comes next. HFSS vs LHF: What’s the difference? 'High in fat, salt and sugar' (HFSS) refers to how food and drinks are assessed under the UK government’s Nutrient Profiling Model. If a product exceeds nutritional thresholds, it is classified as ‘less healthy’ and becomes subject to promotional restrictions. Since October 2022, HFSS products have faced in-store limitations, including bans on display in high-traffic areas, like aisle ends and checkout zones. From October 2025, volume promotions – such as buy one get one free – will also be prohibited for these products. Meanwhile, Less Healthy Food (LHF) regulations are focused on advertising, particularly online and on TV. To fall under LHF, an item must be both HFSS and part of one of 13 defined product categories, including sugary cereals, crisps, chocolate and ice cream. From October 2025: LHF products will be banned from appearing in paid-for online advertising at any time They’ll be blocked from TV and on-demand ads before 9pm While the term HFSS remains central to how products are nutritionally assessed and promoted, LHF describes how that assessment is applied in legal contexts, particularly in relation to media and advertising. Together, these frameworks are reshaping how and where brands can present less healthy products to consumers. While this creates short-term disruption to established marketing tactics, it also opens the door for smart brands to build new, more relevant relationships with today’s health-conscious shoppers. Seeing behavioural shifts The expected effects of LHF on consumer behaviour are nuanced. While in-store HFSS rules may reduce impulse purchases, demand for indulgent products is unlikely to vanish. Cultural food habits are deeply embedded and will not shift overnight. Unlike the Soft Drinks Industry Levy (often referred to as the 'sugar tax'), which directly influences manufacturers to reformulate by increasing product costs, LHF does not directly impact pricing – it regulates visibility. As a result, its influence on consumer behaviour is likely to emerge more slowly, with changes in how people discover and consider products, especially online. This shift means brands must be more deliberate in how they stay connected with consumers. It is not just about compliance – it is about finding new ways to guide shoppers without alienating them. From ‘less visible’ to ‘more valuable’ Because LHF limits traditional media presence, brands are having to refine how they speak to consumers. Tone and language play a growing role. Research consistently shows that positive framing – emphasising what a product is 'high in,' like protein or fibre – has greater appeal than negative phrases like 'low fat' or 'sugar-free,' which can imply compromise. This response is rooted in well-documented cognitive biases, notably loss aversion – the tendency for people to prefer avoiding losses over acquiring equivalent gains. Shoppers are more likely to support choices that feel empowering and additive, rather than restrictive or depriving. As a result, many brands have embraced 'permissible indulgence,' creating products that feel like a healthier twist on an old favourite. These are snacks and treats positioned as more responsible choices, even if they’re not fully 'healthy' in strict nutritional terms. This approach taps into the emotional side of food: enjoyment, comfort and reward. It doesn’t demand a complete behavioural shift, but gently reframes how consumers view familiar products. Bridging lifestyle and legacy Food behaviours rarely change through hard switches. Consumers prefer gradual shifts and familiar reference points. Smart brands are creating entry points that balance healthy improvements with low-friction choices. McDonald’s long-standing option of substituting fruit for fries in Happy Meals is a prime example of subtle, customer-friendly change. Likewise, Walkers’ 'Yummy With' range helps maintain flavour recognition while offering reduced-salt options. Mixed multipacks that combine standard and healthier items can also work well. By presenting these options side by side, consumers can make more intentional decisions without abandoning established preferences. These methods prevent consumers from feeling deprived of their preferred products while gently introducing alternatives, sidestepping the pushback that often comes with trying to replace favourites overnight. The flexibility factor With future food legislation likely to touch on ultra-processed products and stricter front-of-pack labelling, brands must remain agile. Timelines may be uncertain, but momentum is clear, and consumer expectation keeps rising. Rigid strategies won’t work in a progressively regulated market. Brands need to embed responsiveness into their core processes – from R&D and formulation to campaign messaging and packaging. The ones that succeed will treat adaptability as a strength rather than a reactive fix. In today’s constrained marketing space, innovation isn’t optional. Brands must develop ways to connect emotionally, communicate benefits clearly, and creatively replace now-restricted promotional channels with more engaging storytelling. What’s next? Alongside these restrictions, the food and drink world is rapidly shifting towards functionality and personalisation. Food retailers are already highlighting protein content and gut health benefits, but the next big wave may involve products designed to support mental well-being, sleep and focus. For example: Functional drinks like those from Trip are gaining popularity. Their CBD-infused fizzy beverages promise calm and clarity, packed into appealing, lifestyle-focused packaging. Grenade bars strike the balance between performance and indulgence, combining protein with the format of a sweet treat. Enriched snacks, including added-prebiotic crisps or fortified granolas, combine classic consumption patterns with new nutritional relevance. These examples show that health and indulgence don’t need to be at odds. In fact, the brands that offer both stand to build the most relevance in the years ahead. Navigating the new food frontier Ultimately, brands that thrive under HFSS and LHF rules will be those that treat legislation not as a threat but as an invitation to evolve. Traditional promotional levers are changing, but the appetite for indulgent food isn’t going away. Consumers still want familiarity. They still want joy from eating. What is changing is the lens through which they evaluate those experiences – and who they trust to deliver them responsibly. By aligning product development with wellness trends, refining marketing language to reflect real behavioural insight, and building trust instead of visibility, retailers can transform regulatory shifts into catalyst moments – moments that drive not just compliance, but competitive growth.

Water plays a pivotal role in every stage of food and beverage production – from ingredient processing and cleaning to equipment sanitation and final product formulation. But as water use intensifies, so do the challenges surrounding its treatment and disposal. Facing tightening environmental regulations, rising operational costs and increasing pressure to meet sustainability goals, food and beverage producers are looking for smarter, more efficient ways to manage wastewater – and that's where Xylem can help. Join us for an exclusive free webinar where Xylem’s water treatment experts will explore the key water-related challenges facing the food industry today and offer practical solutions using Dissolved Air Flotation (DAF) technology. What to expect: An overview of industry-specific wastewater challenges  – including fats, oils, grease (FOG), solids and organic loading. A guided introduction to DAF technology  – how it works, where it fits in your treatment process and what benefits it offers. Real-world case studies  – see how food producers across various sectors have successfully implemented DAF to improve treatment efficiency, reduce sludge volumes and comply with discharge limits. Whether you're an operations manager, environmental engineer or sustainability lead, this session will provide valuable insights into how you can optimise your water treatment process and turn regulatory pressure into operational advantage. Webinar Details: 🗓️ 9 September ⏰ 15:00 💻 Online – registration required 👉 Register here for free Why attend? With decades of experience in industrial water treatment, Xylem is a global leader in helping food and beverage companies tackle complex water issues. From design and implementation to equipment rental and ongoing support, our team is ready to help you solve water – efficiently and sustainably. Don’t miss this opportunity to learn from the experts and discover how DAF can transform your wastewater management. Reserve your spot today.

As global milk output climbs across key producing regions, dairy commodity prices are coming under pressure. Based on data from Maxum Foods’ August 2025 Rising Milk Output Pressures Global Dairy Values report, the update outlines how rising milk production in key regions is influencing global dairy market dynamics, with shifting supply levels, evolving trade conditions and ongoing weather-related challenges. In the EU, earlier constraints in milk and butterfat supplies are easing. However, a hot, dry summer on already parched soils is threatening feed availability later in the year and increasing the risk of disease. While cheese demand in the bloc remains stable, butterfat demand has weakened and exporters are losing market share. Production conditions in New Zealand remain positive ahead of the new season, with milk output expected to edge above last year’s strong results. Weather patterns remain a key factor for short-term performance. In the US, fundamentals continue to weaken. Strong milk and cheese production is coinciding with subdued domestic cheese demand, while export growth remains insufficient to significantly reduce inventories. Although recent trade deals appear less damaging than initially feared, uncertainty persists over the finer details and their potential impact on dairy trade. Global trade volumes have continued to grow despite economic and geopolitical uncertainty, but signs of price resistance are emerging. New Zealand’s June export figures show some pushback against high pricing. In Australia, rainfall prospects for August to October have improved in eastern regions, but parts of Victoria and Tasmania continue to face feed shortages. Hay prices have nearly doubled since May, although feed grain costs remain favourable. Culling activity in July reached its highest monthly level in more than three years, driven by higher cull cow prices. Maxum Foods forecasts Australian milk solids production will fall by around 2% in the 2025/26 season, with a reduced spring peak expected due to lower cow numbers.