Zapp’s, a brand known for its bold and unique snack offerings, has launched its latest product: Bayou Blackened Ranch Kettle Chips. This new addition combines Cajun-style blackened seasoning with zesty ranch flavours, delivering a distinctive taste that embodies the essence of Louisiana cuisine. Bayou Blackened Ranch Kettle Chips are crafted from thick-cut potatoes and kettle-cooked to achieve Zapp’s signature crunchy texture. This product enhances the brand's already diverse portfolio, which includes flavours such as Voodoo, Spicy Cajun Crawtators and Mesquite Bar-B-Que. Stacey Schultz, senior vice president of marketing at Utz Quality Foods, said: "With our new Bayou Blackened Ranch chips, we took a classic recipe and turned it up a notch to introduce a snacking experience that’s unmistakably Zapp’s and bursting with New Orleans flavour". The chips are available in multiple sizes: 1.5, 2.5 and 8oz packages. Retail distribution includes major mass, grocery and convenience stores across the USs, as well as online availability. This rollout aims to capture both traditional snack enthusiasts and new consumers seeking bold flavours. The launch of Bayou Blackened Ranch Kettle Chips aligns with Zapp’s aim to deliver innovative snack options inspired by the vibrant culture of New Orleans. Founded in Louisiana in 1985, Zapp’s has established itself as a key player in the snack food industry, and this new product further cements its reputation for creativity and quality.

Mondelēz International has partnered with Tesco to trial a new initiative aimed at reducing plastic packaging for its iconic Cadbury Crunchie multipacks. This innovative approach, which will affect approximately 1.8 million units, marks a pivotal shift in how the chocolate brand addresses environmental concerns while maintaining consumer engagement. The trial introduces a new design that eliminates the traditional plastic overwrap, replacing it with a specially designed sticker. This change results in a 60% reduction in outer plastic packaging per pack, a first for the Cadbury brand in the UK. The stickers not only serve as an eco-friendly alternative but also include a QR code linking consumers to an online survey. This feature allows customers to provide feedback on the new design, enhancing user experience and ensuring that nutritional and recycling information remains readily accessible. Joanna Dias, Mondelēz UK’s sustainability lead, noted the importance of sustainability in the company’s strategy: "Reducing our packaging and the use of virgin plastic are key pillars in our global ‘Pack Light and Right’ strategy. We know that more sustainable packaging is a key concern of our consumers, which is why we are asking for their valuable feedback on the trial." UK supermarket chain Tesco says it is equally committed to sustainability through its 'Planet Plan'. James Bull, Tesco’s head of packaging, said that this trial could catalyse broader changes within the chocolate/confectionery category. "This trial from Mondelēz International has the potential to drive forward change in the chocolate category, whilst supporting our mission to eliminate preventable packaging waste," Bull added. This initiative aligns seamlessly with Tesco's ongoing efforts to reduce its packaging footprint. Since 2019, Tesco has removed over 2.5 billion pieces of plastic from its own brand products, showcasing its dedication to sustainable practices. The Cadbury Crunchie multipack trial is part of Mondelēz International’s larger commitment to sustainability, which includes previous initiatives such as wrapping approximately 300 million Cadbury sharing bars in the UK and Ireland with 80% certified recycled plastic. The trial uses advanced recycling technology and a mass balance approach, effectively allocating 600 tonnes of post-consumer recycled plastic annually. Additionally, the introduction of paper-based multipack bags across Cadbury biscuits has led to a reduction of approximately 145 tonnes of virgin plastic.

Danone-owned Oikos has today (11 August 2025) announced the launch of Oikos Fusion, a cultured yogurt drink it describes as a first-of-its-kind innovation. We caught up with Rafael Acevedo, Danone North America's president of yogurt, to find out more about the rising trends that drove the launch. According to new data from research organisation RAND, 11.8% of American consumers have used GLP-1 agonist medications, with 14% expressing interest in using the drugs. These medications, available under brands like Ozempic, were initially developed as a treatment for type 2 diabetes. However, in recent years their use as a weight management aid has shot up in the US and other parts of the world, including Europe and Australia. The drugs have been shown to significantly impact appetite, leading to reduced cravings for HFSS (high in fat, sugar and salt) foods and lowered food intake. It is this increasing segment of the population that Danone is targeting with its latest launch under its Oikos brand in the US: Oikos Fusion, a cultured yogurt drink designed to support consumers’ weight loss journeys.   Meeting consumer needs Acevedo told FoodBev: “We always try to put the consumer first in everything we do, and we saw an opportunity to add value to those that are on the GLP-1 drugs. What we noticed when talking to these consumers is that, on their journey to lose weight, about 20% of the weight they are losing is muscle.” With this in mind, the brand developed Oikos Fusion, containing a patented blend of nutrients developed specifically to support muscle mass and maintenance and digestive health. “The patented blend combines whey protein, vitamin D and leucine, which is an amino acid that helps consumers to maintain muscle mass as they lose weight,” he explained. The blend follows research showing that adequate amounts of leucine can work together with adequate amounts of complete protein and vitamin D to maximally trigger muscle synthesis, particularly when paired with a balanced diet and exercise. “We’re seeing that households that are on GLP-1 drugs tend to consume three times the amount of yogurt that other households consume – they are naturally gravitating toward nutritionally dense foods and we can add a lot of value to that,” continued Acevedo. “The advice [GLP-1 users] are getting from doctors is to consume nutritionally dense foods that are high in protein, and to consume more fibre. In many ways, that’s why we’re calling this product Oikos Fusion – because it fuses a lot of these elements.” The product, available in 7oz bottles, contains 23g of complete protein alongside 5g of prebiotic fibre to feed ‘good’ gut bacteria, as well as vitamins B3 and B12 to help convert food into energy. It comes in three flavours: strawberry, mixed berry and vanilla.   Beyond protein The rise in GLP-1 medications comes alongside the explosive ‘high-protein’ trend taking over the F&B sector – ‘high-protein’ drinks and snacks used to be a niche area, confined to health food aisles and sports nutrition brands. Now, they are everywhere and piquing the interest of everyday consumers. But it’s not just amount of protein that is important, Acevedo explained. “The more we learn about our health, it has become clear that consuming more protein is important…but the quality of protein matters a lot,” he said. “The more that consumers are getting informed and learning about this, the more we are seeing that they tend to gravitate towards high-quality protein options…We feel that although there are a lot of [brands] innovating and adding protein to their products, there’s a difference in finding protein in ‘strange’ areas versus in products like yogurt, where we can deliver a complete high quality protein with all the amino acids.” “One other point is that more and more, I think it’s less about the protein and more about how you bundle the protein with other elements that are good for consumer – B vitamins, in this case for example…and fibre.” “Gut health is a very important area that is really helping to support consumers’ wellness…We have brands in the portfolio that are very focused on gut health, like Activia, and then we have other brands like Oikos, where we are focusing more on protein and strength – but where fibre and some other gut health elements can play a secondary role.” In time, Acevedo believes the industry will continue along this ‘multifunctional’ trajectory, with brands increasingly offering products that lead with a ‘primary benefit’ and then offer a ‘secondary benefit’ too, as in the case of the latest Oikos launch. He noted that there is also increasing opportunity for innovation within the children’s nutrition segment when it comes to bundling health benefits. And while targeting GLP-1 users, Oikos Fusion aims to support any consumers who are building an active, healthy lifestyle, Acevedo emphasised. “This product is going to be relevant for consumers living very healthy lifestyles, those who need to maintain muscle mass as they’re doing cardio activities and other exercises,” he said. “We have been able to leverage a lot of the strong R&I and science we have in the company, so some of the technologies used have been in the works for years – but this specific product has been in development for about a year.” “Because of the focus we have as a company on the mission we have, delivering products that are healthy to consumers, we are in a good position to help consumers on this journey.” Oikos Fusion is available in Walmart’s refrigerated section initially, before rolling out to additional retailers in October 2025.

Lo Secco Prosecco DOC Brut Nature has launched in the US, providing a zero-sugar, low-calorie and vegan sparkling wine option for ‘today’s wellness-minded consumer’. Crafted in Italy’s Veneto wine region, Lo Secco Brut Nature delivers a ‘crisp, vibrant’ expression with bright notes of white peach, pear and apple. The 11% ABV drink caters to health-conscious consumers seeking clean and natural ingredients, bright flavours and nutritional transparency. Lo Secco said the drink is especially suitable for Mediterranean, keto, paleo and GLP-1 lifestyles. Wine and spirits veteran Monika Elling, the brand’s founder and CEO, drew inspiration from her background in nutritional psychology and athletic performance. “Lo Secco is for those who want to celebrate without compromise,” she commented. And while the zero-sugar drink does offer a low-calorie option, Elling emphasised that the “conversation shouldn’t be about calories”. She added: “100 calories of ice cream and 100 calories of meat affect our metabolism differently. Sugar isn't needed in our wellness and nutrition routines. Choosing a more thoughtful direction in wine doesn't mean sacrificing what matters.” Lo Secco Prosecco Brut Nature is available now at select retailers and restaurants in Connecticut, US, as well as online at an SRP of $24.99 per 750ml bottle.

The Australian Competition and Consumer Commission (ACCC) has released a draft proposal to authorise the creation of a voluntary, industry-led programme to collect and recycle soft plastic packaging from consumers. The scheme would replace and expand the current in-store and kerbside collection pilot schemes for soft packaging and would be run by Soft Plastics Stewardship Australia (SPSA). The proposed scheme will focus on increasing the recovery of post-consumer soft plastics, such as shopping bags and food wrappers, with foundation members including Woolworths, Coles, Aldi, Nestlé and Mars. The SPSA scheme will be funded by a levy on participating businesses, calculated according to the volume of business-to-consumer soft plastic packaging they place on the market. The levy includes both manufacturers supplying packaged goods and supermarkets selling own-brand goods. Participants may choose to pass the levy through the supply chain, potentially reaching consumers. In the draft, the ACCC considers the programme’s environmental benefits to outweigh the potential for competitive concerns and has proposed granting authorisation for an eight-year period, which would come with conditions to ensure transparency and prevent exclusive contracts. An interim authorisation has also been granted, enabling SPSA to begin sharing operational data and transitioning the Soft Plastics Taskforce’s existing arrangements into the new programme. In a statement about the proposal, Mick Keogh, ACCC’s deputy chair, said: “We believe the proposed scheme will result in an environmental benefit as it aims to take over and expand the current in-store collection and kerbside pilots for recycling soft plastic packaging, meaning some soft plastics are likely to be diverted from landfill". The ACCC has previously granted approval for major supermarkets to collaborate through the Soft Plastics Taskforce to process stockpiled plastics left after the collapse REDcycle, a similar collection scheme. Keogh continued: “While we know that soft plastic recycling has faced many challenges in Australia, we consider that the SPSA scheme is an important stepping stone to expanding collections and recycling.” The ACCC is seeking public submissions on the draft determination by the end of August 2025. If authorised, the programme would operate alongside broader government reforms to packaging regulation aimed at reducing waste and building a circular economy.

Cal-Maine Foods has announced the appointment of Keira Lombardo as the company’s first-ever chief strategy officer, effective yesterday (11 August 2025). In a statement, the US egg producer said the appointment underscores its commitment to delivering long-term value through ‘operational excellence, innovation and deeper stakeholder engagement’. Lombardo will work with the senior leadership team to accelerate and shape enterprise priorities. She brings over two decades of experience leading transformation and growth across complex, multi-stakeholder food and agriculture systems. Most recently, Lombardo served as chief executive officer of Dairy Max, a large-scale dairy organisation representing approximately 700 farm families across eight states. Under her leadership, Dairy Max implemented an ROI-focused operating model and aligned its structure, talent and strategic focus. Before joining Dairy Max, she was a senior executive at Smithfield Foods, where she led functions across corporate affairs, people and culture, and stakeholder strategy. Lombardo’s responsibilities at Cal-Maine Foods will include partnering on enterprise strategy, stakeholder engagement, corporate affairs, public relations and digital integration. Sherman Miller, president and CEO of Cal-Maine Foods, said: “Keira brings a rare combination of strategic discipline, stakeholder fluency and food system insight to Cal-Maine Foods”. “Her leadership will support our ability to continue to execute our long-term strategy and leverage our disciplined capital allocation into meaningful stakeholder returns – partnering with the team to unlock new growth opportunities, navigate complexity and strengthen our performance in a dynamic environment.” Commenting on her appointment, Lombardo said: “Cal-Maine Foods leads with scale and operational strength – and continues to evolve through innovation, discipline and strategic focus. I look forward to collaborating with the leadership team to build on that momentum and help drive long-term value across the business.”

The European Commission has cleared Prosus’ €4.1 billion acquisition of Just Eat Takeaway, a deal set to establish the world’s fourth largest food delivery group. The two companies first reached a conditional agreement on the all-cash deal in February 2025 , with Prosus offering €20.30 per share for Just Eat Takeaway. Prosus said it has been engaging ‘constructively’ with the European Commission in recent months to secure the necessary regulatory clearance, which has now been granted. This was the final regulatory approval needed to close the offer. In efforts to foster a competitive food delivery sector in Europe, Prosus has agreed to significantly reduce its equity stake in Delivery Hero to a single digit percentage within 12 months of the European Commission’s approval. Additionally, Prosus confirmed it will not recommend or appoint any future individual connected with Naspers/Prosus to the Delivery Hero management or supervisory boards, or governing bodies. Prosus said these commitments reflect its desire to ‘move swiftly and bring Just Eat Takeaway into the Prosus ecosystem, and begin the work necessary to accelerate its performance’. Fabricio Bloisi, Prosus’ CEO, said: “We’re thrilled by the European Commission’s swift approval of our acquisition of JET. Innovation doesn’t wait, and we can now get to work quickly, as AI is rapidly reshaping food delivery.” Prosus’ investment in AI aims to ‘reinvent’ the consumer experience and better serve millions of customers per day, enabling it to scale its AI solutions across Just Eat’s operations. Bloisi added: “This milestone marks a bold investment in Europe’s AI future and strengthens our commitment to the continent. With JET’s trusted brand and leading positions, combined with Prosus’s technical expertise and global scale, we’re poised to accelerate growth, enhance customer experiences, and unlock new value for our partners, drivers and shareholders.” If all offer conditions are met by the closing date of 1 October 2025, including the acceptance threshold of the deal, Prosus will declare the offer unconditional within three business days after the closing date.

Coca-Cola FEMSA is investing more than BRL 600 million (approx. $110 million) into its production plant in Mogi das Cruzes, São Paulo, Brazil. The announcement was made during a meeting last week between Mogi das Cruzes mayor Mara Bertaiolli and industrial manager Juan Martinez. The investment will enable the development of two new production lines for soft drinks at the site. Construction is due to be completed between October and December 2025, with the Mogi facility set to begin operations on the two new production lines in January 2026. The new machinery and structures will enhance sustainability and efficiency at the site, which will benefit from optimised energy and water efficiency in addition to reduced gas emissions. Additionally, the focus on water sustainability extends to external projects such as Water Neutrality, which returns the volume of water used at the company's plant to nature. Mario Cesar Schafaschek, supply chain director at Coca-Cola FEMSA Brazil, said: “The Mogi facility plays a strategic role not only for our company but also within the Coca-Cola System in Brazil. We are very optimistic about the arrival of the new soft drink lines, featuring high-level technology that will bring great efficiency to the use of resources.” He added: “This expansion reinforces our commitment to the sustainable development of the region, strengthening value generation for our partners, customers and the local community.” During the meeting with mayor Bertaiolli, new partnerships between Coca-Cola FEMSA and Mogi were also discussed. These include initiatives to contribute to the modernisation of sewage treatment plants and investments in early childhood through social projects, as well as the hiring of local staff to provide services for the company. Coca-Cola FEMSA began operations in Brazil in 2003, and is now the largest-selling manufacturer of the Coca-Cola System in the country. It has over 25,000 employees and operates in eight states (Goiás, Mato Grosso do Sul, Minas Gerais, Paraná, Rio de Janeiro, Rio Grande do Sul, Santa Catarina and São Paulo) with 11 factories and 47 distribution centres.

Plant protein ingredient specialist Burcon NutraScience has announced the first commercial production – and official launch – of its high-purity fava protein isolate, FavaPro. Amid rising demand for healthy and sustainable protein ingredients, the company has developed a proprietary process to extract and purify protein from fava beans. It has now achieved the first production run of its ingredient on a commercial scale at its Galesburg manufacturing site in Illinois, US. Fava beans, also known as broad beans, are nutrient-rich legumes known for their high protein and fibre content. Like yellow peas, they are nitrogen-fixing crops that improve soil health and reduce the need for synthetic fertilisers. These environmental and nutritional benefits are making fava an increasingly popular plant protein source for manufacturers and product developers. FavaPro provides over 90% protein content and is naturally non-GMO and hypoallergenic. It features a neutral flavour profile and an off-white colour, enabling seamless integration into a wide range of food and beverage applications including dairy alternatives, functional beverages, snacks and baked goods. Kip Underwood, Burcon’s chief executive officer, said: “The commercial launch of FavaPro marks an important milestone in Burcon’s growth strategy and demonstrates our ability to efficiently scale and diversify production at the Galesburg facility”. “FavaPro was one of the most sought-after plant proteins at the recent IFT FIRST tradeshow. By adding this premium ingredient to our portfolio, we are meeting accelerating demand, enhancing Burcon’s position as an innovation leader in the rapidly growing plant protein market.”

Puff Cookies, one of the fastest-growing cookie dough brand in the US, has unveiled a series of exciting new products that are set to enhance its already popular line-up. This launch comes as the brand doubles its retail presence to over 5,500 locations nationwide, reflecting strong consumer demand for its unique offerings. Puff Cookies introduces the Cookie Skillet, a first-of-its-kind ready-to-bake cookie that comes in pre-portioned, oven-safe trays for single or double servings. This product allows consumers to enjoy freshly baked cookies with minimal preparation and cleanup. Expanding its seasonal offerings, Puff Cookies now features seasonal cut-out cookies available in festive shapes such as pumpkins, bats, snowmen and footballs. These pre-cut cookies make it easy for consumers to celebrate holidays and special occasions without the hassle of traditional baking. The brand continues to offer its core flavours – Chocolate Chip, Confetti and Fudge Brownie – while noting their signature light, airy and fluffy texture. The focus on high-quality, pre-portioned dough remains central to Puff Cookies' appeal. These innovative products not only cater to consumer preferences for convenience and fun but also position Puff Cookies as a leader in the cookie dough market. The introduction of the Cookie Skillet and seasonal cut-outs is expected to drive sales and strengthen brand loyalty, especially as the company prepares for increased demand during the holiday season. With these new offerings, Puff Cookies is not just expanding its product range but also redefining the cookie experience, making baking more accessible and enjoyable for everyone.

The completion of the world’s first LEED-certified beef harvest facility marks a significant milestone for America’s Heartland Packaging, a subsidiary of American Foods Group (AFG). This state-of-the-art facility, spanning 800,000 square feet, is designed to process up to 2,400 head of cattle per day, setting a new benchmark for sustainability and efficiency in the beef processing industry. The collaboration between AFG and its design-build partner, Gray Construction, reflects a commitment to integrating sustainable practices into large-scale food production. Rebekah Gray, the incoming president and CEO of Gray, said: “This project exemplifies what's possible when visionary leadership meets fully integrated delivery. We’re proud to have helped set a new global standard for efficiency and sustainability in the beef processing industry.” The project included comprehensive facility design and construction tailored to meet LEED certification standards. Using advanced building information modelling (BIM), the design team effectively developed the structural and utility layout, ensuring seamless communication of plans with AFG throughout the project lifecycle. Brett Goode, executive vice president of food and beverage at the construction firm, added: “A project of this scale and complexity simply isn't possible without a deeply collaborative relationship with the customer. From day one, AFG was a true partner in every sense – engaged at every level and committed to creating a project that will be a standard bearer in this industry for decades to come.” The new facility is expected to have a substantial economic impact, supporting over 1,300 jobs and contributing more than $1 billion annually to the local economy. This development comes at a time when the beef processing industry is increasingly focused on sustainability and efficiency, responding to consumer demand for environmentally responsible practices. American Foods Group, a family-owned beef processing company headquartered in Green Bay, Wisconsin, is dedicated to long-term growth in the cattle business and the partners it serves. The establishment of this LEED-certified facility not only enhances AFG's operational capabilities but also aligns with the growing trend of sustainability in food production.

FoodBev Awards is pleased to announce that entries for the World Food Innovation Awards 2026 are now open! Mark your calendars, because it's time to celebrate the pioneers and visionaries who are shaping the future of food. Every year, the World Food Innovation Awards serve as a global stage for the most creative minds and groundbreaking products in the food industry. This year promises to be no different, with revolutionary creations set to take the spotlight at the Winners Ceremony. From captivating flavours to cutting-edge technologies, the World Food Innovation Awards highlight a diverse spectrum of products that push the boundaries of what's possible. Reflecting a growing industry focus on health and functional nutrition, we are also excited to introduce a new Sports/Nutrition award category. Entries open from 11 August 2025 Submissions close 20 February 2026 2026 winners ceremony As the countdown to the awards ceremony begins, excitement is building. Who will earn the coveted titles this year? From 'Best snack' to 'Best sports/nutrition product,' stay tuned as we celebrate the winners who are setting new standards of excellence in the food and beverage industry. Join us at the International Food and Drink Event (IFE) in London as we honour the trailblazers of food innovation. This year, we're particularly excited about the addition of a new Sports/Nutrition section at IFE, providing a dedicated space for innovators in this rapidly expanding market. IFE has a long-standing history of bringing together over 30,000 verified trade professionals including retailers, wholesalers and foodservice experts, making it the perfect backdrop to announce our winners. The prestigious ceremony will be hosted during IFE's 2026 event next spring. Save the date: IFE London, 30 March - 1 April 2026 #Awards #FoodBevAwards #IFE #FoodInnovation About FoodBev Awards FoodBev Media awards schemes have been running for more than 20 years and are now recognised as the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com  or email awards@foodbev.com