Chef Yotam Ottolenghi has unveiled a new range of ice creams available exclusively at Waitrose, introducing three innovative flavours that reflect his signature culinary style. The limited-edition collection, designed for summer enjoyment, features Madagascan Vanilla & Miso Salted Caramel, Roasted Pistachio & Sour Cherry Swirl, and Coffee & Cardamom. The partnership with Waitrose highlights a growing trend in the food and beverage sector where established chefs leverage their culinary expertise to create unique retail products. Each flavour in this range combines traditional ice cream bases with unexpected ingredients, aiming to enhance the consumer experience and drive impulse purchases in the frozen dessert category. Madagascan Vanilla & Miso Salted Caramel: This flavour pairs classic vanilla ice cream with a miso salted caramel swirl, introducing a savoury umami note that deepens the sweetness of the caramel. This combination is positioned to attract consumers looking for sophisticated dessert options. Roasted Pistachio & Sour Cherry Swirl: Featuring both smooth pistachio paste and crunchy bits, this flavour is balanced with a tart sour cherry ripple. It caters to the growing demand for nut-based desserts, capitalising on the popularity of pistachios in gourmet food circles. Coffee & Cardamom: This offering combines rich coffee ice cream with aromatic cardamom, appealing to consumers who appreciate complex flavour profiles. The use of spices in desserts is increasingly favoured as consumers seek out exotic and bold tastes. Katie Knight, ice cream buyer at Waitrose, said: "This new collection of ice creams totally captures what Yotam is all about – incredible, bold flavours, exciting ingredients and fantastic quality”. The ice creams are priced at £6.00 per 500ml tub, reflecting the premium positioning of the product.

Damm, the renowned Spanish brewery, has launched of Estrella Damm 0.0%, a premium non-alcoholic beer that aims to capture the essence of Mediterranean flavour while catering to the increasing consumer demand for alcohol-free options in the UK market. This product rollout follows a successful trial period and is set to be available across various on-trade hospitality venues and off-trade retailers. Estrella Damm 0.0% is positioned as a direct response to the evolving preferences of consumers seeking refreshing alternatives to traditional alcoholic beverages. The brewery has leveraged its extensive experience in producing non-alcoholic beers since 2003 to develop a product that maintains the signature taste of its iconic Estrella Damm lager, now without the alcohol content. To achieve this, Damm employs a sophisticated brewing technique that begins with natural fermentation using a specific yeast. Following fermentation, the alcohol is removed through advanced vacuum distillation, a method designed to retain the aromatic components often lost in conventional non-alcoholic beer production. The new offering will be available on draught in select venues, including Youngs pubs in London, and in 4x440ml can packs at Sainsbury’s, with plans to expand distribution to other major grocery outlets and supermarkets. Luke White, UK managing director at Damm, highlighted the company’s commitment to quality and innovation. “We have been able to lean on our technological expertise to bring the taste of the Mediterranean to the UK at 0.0%, providing consumers with more choices, including draught options,” he said. Damm's approach reflects broader trends within the food and beverage industry, where the demand for non-alcoholic products is rapidly growing. The company’s focus on craftsmanship and quality ensures that Estrella Damm 0.0% aligns with consumer expectations for taste and experience, while also addressing the health-conscious market segment. The launch comes at a time when many consumers are seeking healthier lifestyle choices, and the non-alcoholic beverage sector is experiencing significant growth. By introducing Estrella Damm 0.0%, Damm not only expands its product portfolio but also positions itself strategically in a competitive market that increasingly values health and wellness.

At Drinktec 2025, Sidel will inspire manufacturers to master production performance through innovation, expertise and partnership. “The future of the packaging industry is the ability to master the total line performance," said Pietro Cassani, president and CEO of Sidel. "To achieve this, Sidel partners with food and beverage manufacturers to lead the way in sustainable packaging, to elevate productivity, and to maximise performance for the lifetime of their lines." Sidel, a global leader in packaging solutions, invites customers to meet its experts at Drinktec 2025 (hall A6, booth 361) on 15-19 September at the Munich Trade Fair Centre. In a world-exclusive, Sidel has chosen Drinktec to launch its era-defining new technology. New line performance Sidel visitors will be guided through an interactive tour to experience an optimised packaging line journey. Along the way, they’ll have the chance to see and touch Sidel’s latest technology to unlock a new level of performance and sustainability, starting from the package’s materials including 100% recycled PET solutions, to a new level in line efficiency, to sustained and elevated line performance across the lifecycle. New packaging era At the heart of Sidel’s booth, visitors will be able to discover levels of production and packaging performance previously thought of as unachievable . “We’re pushing boundaries and achieving more with less – one of the key principles behind our latest line innovations,” added Cassani. Sidel signature mark Sidel’s stand will be easily identifiable as it features an orange-coloured monolith and angled shape. This signature mark next to the company’s logo represents the ‘angle of performance,' a forward-looking approach to improving performance for our customers, grounded in a rich history of food and beverage solution expertise. The fifth element Picturing nature’s four elements, or four sources of power and creation, Sidel is set to introduce a groundbreaking ‘fifth element’ for the packaging industry. To be unveiled at the show, this new element empowers a new level of performance, where even the impossible becomes possible, with a paradigm shift in lightweighting, efficiency, ease and more! Find out more about Sidel at Drinktec and how you can access this kind of support for your business on the company's website .

Ben & Jerry’s has introduced its latest flavour – Chocolatey Orange Chunk – set to arrive in UK freezers this August. This new offering combines chocolate ice cream with chocolatey chunks and a hint of orange, catering to consumer demand for innovative flavour combinations. Chocolatey Orange Chunk is positioned within the premium ice cream segment, reflecting Ben & Jerry’s ongoing strategy to diversify its product range and appeal to evolving consumer preferences. Oli Manz, Flavour Guru at Ben & Jerry’s, noted that the decision to create this flavour was driven by consumer feedback. “We know our fans love all things chocolatey, and we’ve been hearing them cry out for a chocolate orange flavour for ages,” he said. As with all Ben & Jerry’s flavours, Chocolatey Orange Chunk is made with Fairtrade Certified ingredients, including sugar and cocoa. This commitment to ethical sourcing not only enhances the brand's image but also appeals to consumers concerned about sustainability and social responsibility in their purchasing decisions. The launch of Chocolatey Orange Chunk comes at a time when the ice cream market is experiencing a summer-time resurgence, with consumers seeking indulgent treats that offer unique flavours. The recommended retail price for a 465ml tub is £5.75, aligning with the brand's premium pricing strategy while maintaining its commitment to high-quality ingredients.

Fox’s Burton’s Companies (FBC) has launched the first product under its Maryland cookie brand to be non-HFSS (non-high in fat, salt or sugar). The new product, Maryland Delightfully Good, claims to offer consumers the ‘iconic signature flavour’ of a classic Maryland cookie but with 30% less sugar than its counterpart. According to FBC, the chocolate chip-filled cookie bridges the gap between ‘great taste and better-for-you snacking,’ designed to offer peace of mind and a healthier alternative to conscious consumers. The company said that early consumer testing showed strong performance, with the product performing on par with traditional Maryland cookies. David Hebson, trade marketing director at FBC, said: “This is a significant step for Maryland and reflects our commitment to innovation that puts consumer needs first… Alongside the recent release of the more indulgent Chocolate Creme S’wich product, Delightfully Good gives Maryland a full and varied portfolio, for every shopper.” Hebson noted that the launch enables Maryland to reach more consumers and accelerate growth, unlocking broader promotional opportunities for the brand. Maryland Delightfully Good is available now in Tesco, Morrisons and Sainsbury’s stores with an MRSP of £1.60 per 200g pack.

Monster Energy has launched its latest product, Monster Ultra Fantasy Ruby Red, a grapefruit-flavoured addition to its popular zero-sugar Ultra series. The new flavour is set to hit shelves nationwide in the US in mid-August, reflecting the brand's ongoing commitment to innovation in the energy drink market. Monster Ultra Fantasy Ruby Red offers a balanced blend of sweetness and tartness, designed to appeal to consumers seeking refreshing and unique flavour profiles. The drink features a vibrant pink hue and includes the brand's signature energy blend, delivering a calorie-free energy boost. This product introduction comes at a time when the energy drink sector is witnessing significant growth, particularly in the zero-sugar category, which has expanded by 7.6% year-on-year. The grapefruit flavour has been identified as one of the fastest-growing trends in cold beverages, positioning Monster Ultra Fantasy Ruby Red to leverage this momentum. Notably, this flavour has already gained traction in the US market, becoming the second best-selling Ultra variant. The new offering will be available in 500ml cans, both plain and price-marked, as well as in four-can multipacks featuring eye-catching graffiti-style artwork by artist Mark ‘Pinky’ Taylor. Coca-Cola Europacific Partners Great Britain Limited (CCEP), which manages the Monster brand in the UK, has highlighted that innovation has been a key driver of growth in the energy drinks category. Over the past year, new product development has contributed to 28% of the overall category growth, with Monster accounting for more than half of the innovation sales in this space. The brand has reported a retail value increase of £78 million over the last year, solidifying its position as the fastest-growing energy brand in Great Britain, with a total market value exceeding £756 million. Helen Kerr, associate director of portfolio development at CCEP, said: “Energy drinks continue to increase in appeal to more consumers on more occasions throughout the day and remain the most dynamic segment in soft drinks". She added: "Much of energy drinks’ growth is being driven by zero sugar innovation, a space in which our Monster Ultra range continues to lead the way, with bold flavours and even bolder can designs".

According to a Financial Times  report, Goldman Sachs is set to buy into ice cream company Froneri at a €15bn valuation including debt. The deal would involve Goldman Sachs’ asset management division becoming the lead investor in a continuation vehicle established by French private equity firm PAI Partners, FT reported, citing sources ‘familiar with the matter’. According to the report, the transaction could be agreed upon as early as September. It would be the second continuation deal for PAI’s investment in Froneri and would reportedly see PAI’s stake in the company shared between its latest flagship fund and the continuation vehicle. Froneri was established in 2016 as a joint venture between R&R Ice Cream – acquired by PAI in 2013 – and Nestlé. In 2019, Nestlé agreed to sell its US ice cream business to Froneri in a $4 billion deal, with Froneri’s portfolio in the country now encompassing brands such as Häagen-Dazs and Oreo. In its report, FT  said its sources confirmed PAI has turned down approaches from rival buy-out firms who were interested in acquiring its stake in the ice cream maker. Nestlé would keep its own 50% stake under the deal, the sources said. FoodBev has reached out to Froneri for comment.

In a bid to meet consumer demand for innovative flavour combinations, The Hershey Company has revealed a collaboration between its iconic Reese's and Oreo brands. The partnership will result in the launch of two products: Reese's Oreo Cup and Oreo Reese's Cookie. The collaboration marks a significant intersection of two leading brands in the snack food sector, combining Hershey's top-selling candy with Mondelēz International's best-selling cookie. The Reese's Oreo Cup features a blend of milk chocolate and white crème peanut butter cups infused with Oreo cookie crumbs, while the Oreo Reese's Cookie consists of classic Oreo chocolate sandwich cookies filled with Reese's peanut butter crème and Oreo cookie crumbs. According to Michelle Deignan, vice president of the Oreo brand in the US, this collaboration is a response to consumer feedback and reflects a broader trend in the industry toward flavour innovation. "At OREO, we're always striving to break into the cultural conversation with unexpected partnerships," Deignan said. This sentiment is echoed by Dan Mohnshine, vice president of US confection marketing at Hershey, who noted the importance of aligning product development with consumer preferences. The products will be available for pre-sale starting August 18 2025, through The Hershey Store and will roll out to retailers nationwide in September. The Reese's Oreo Cup will be a permanent addition to the Reese's product line-up, while the Oreo Reese's Cookie is expected to return to shelves as part of the Oreo brand's portfolio in January 2026..

Utz Brands, a player in the US snack food industry, has announced plans to close its manufacturing facility in Grand Rapids, Michigan, by early 2026. This decision is part of the company’s broader strategy to streamline operations and enhance supply chain efficiency, reducing its manufacturing footprint from eight plants to seven. In a statement accompanying the second-quarter earnings report, CEO Howard Friedman noted that the closure is driven by a commitment to operational excellence and long-term transformation. “While these types of decisions are never easy, they are necessary steps to streamline our operations and strengthen our supply chain for the long-term,” he said. The company expressed gratitude for the contributions of its Grand Rapids workforce and pledged to support affected employees through transition assistance, including job fairs and severance packages. This move follows Utz’s supply chain transformation plan, which aims to generate approximately 6% productivity savings as a percentage of adjusted cost of goods sold for fiscal year 2025. The consolidation is expected to allow the company to allocate more production volume to larger, more efficient facilities, thereby enhancing automation capabilities and driving fixed cost leverage. In its latest earnings report, Utz reported a 2.9% increase in net sales, reaching $366.7 million, compared to $356.2 million in the same quarter last year. Organic net sales also rose by 2.9%, primarily due to a favourable volume/mix contribution. However, the company noted a slight decline in net price realisation, which negatively impacted overall sales figures. The firm’s branded salty snacks segment, which accounts for 88% of total net sales, experienced a robust 5.4% organic sales growth, bolstered by its key labels, including Utz, On The Border, Zapp’s and Boulder Canyon. Conversely, non-branded and non-salty snacks saw an 11.8% organic sales decline, attributed to challenges with partner brands and dips. Looking ahead, Friedman expressed optimism regarding the company’s performance during the summer months, citing a strong alignment with seasonal demand for snacks. He reiterated that the strategic consolidation and cost-saving initiatives would provide the flexibility needed to invest in brand growth and expand profit margins.

Mott’s, a brand under Keurig Dr Pepper, has introduced its first-ever line of Fruit Smoothie pouches, targeting the growing demand for convenient and nutritious snack options. The launch includes two flavours: Strawberry Banana, a non-dairy option made with oat milk, and Vanilla Peach, which contains dairy milk. These shelf-stable pouches are designed to cater to families seeking quick, easy snacks that fit into busy lifestyles, aligning with current consumer trends toward on-the-go eating. Krysten Howey, director of brand marketing at Keurig Dr Pepper, said: “The pouch category is rapidly expanding beyond applesauce thanks to growing demand for convenience, nutrition and novelty. Our new Mott’s Fruit Smoothie pouches are designed to meet the moment." She added: "With 83% of consumers already making smoothies at home and families now snacking more than twice a day on average, we see a clear opportunity to deliver a new, delicious, on-the-go snack option from the trusted Mott’s brand – made to fit effortlessly into everyday routines”. The new product is now available nationwide at major retailers such as Target and Walmart.

Chicago – also known as the Windy City, a nickname that has more to do with the bluster of its politicians than its weather – played host to another exciting edition of IFT FIRST, held from 14-16 July. The event once again combined robust scientific programming with vast business development opportunities, drawing professionals from over 90 countries. More than 1,000 exhibitors offered insights into food system challenges and the collaborative innovations shaping the future. From live product demos and ingredient samplings to expert talks and trend-focused displays, IFT FIRST remains a must-attend showcase of global food science. The expo opened on Monday morning with bustling aisles and a packed Startup Pavilion, where more than 100 exhibitors unveiled their latest innovations. Here, we round up some of the hottest topics of conversation from the show floor. Clean label transformation Among the newcomers was Meala, a first-time exhibitor on a mission to help manufacturers develop simpler, healthier, and more sustainable products – without sacrificing taste, texture or nutrition. The company’s clean label texturising platform enables the creation of 'meaty' plant-based textures without ingredients like methylcellulose. CEO and co-founder Tali Feldman explained that Meala’s partnership with DSM-Firmenich has led to the launch of Vertis PB Pea, a pea-based texturiser boosting the nutritional value of meat alternatives. Also exhibiting for the first time was Carobway, showcasing prebiotics, low-GI sugars and other clean label ingredients made from sustainably cultivated carob fruit. Founder and CEO Udi Alroy sees growing opportunities in gut health, weight management, and support for GLP-1-linked diets. “Prebiotics are becoming a critical component of fibre, now emerging as the next big formulation driver after protein,” he said. Chinova Bioworks highlighted Chiber, its mushroom-derived natural antimicrobial that extends shelf life across multiple applications including dairy, plant-based meat, sauces, dressings and dips. Joyce Bird shared how Chiber is gaining traction as a clean label preservation solution with wide-ranging benefits. Crush Dynamics showcased a fermentation process that transforms grape byproducts into high-performance food ingredients, supporting sugar and sodium reduction, texture improvement and extended shelf life. Natural colours take centre stage With the FDA banning several synthetic food colours, US formulators are accelerating their shift toward natural alternatives. Givaudan Sense Colour spotlighted its vivid, plant-based hues such as Amaize Red and Orange-Red, extracted from purple corn. In addition to colours, the company also showcased flavour and functional ingredient innovations across dairy, meat and seafood alternatives. Döhler focused on taste modulation and clean label flavour solutions. We sampled a lavender matcha lemonade with 30% less sugar and no artificial sweeteners, as well as a pistachio and lemon yogurt drink. Marketing and communications manager Kristy Ellenson emphasised the appeal of botanical flavour trends and natural sweetness. Lycored, now in its 30th year, reintroduced three colour emulsions via innovative prototypes: The 'Sante Mary': a Bloody Mary featuring Lycored’s Sante flavour enhancer for umami and kokumi richness. A plant-based mortadella with ResilientRed BF, a lycopene-based colourant from tomatoes. The 'Stellarita': a mocktail made with StellarYellow A and topped with OrangeOvation-infused popping boba, plus a mango-chilli gummy for extra flair. Megan Dunn, senior global marketing, said these prototypes reflect Lycored’s focus on taste, colour, and emotional appeal. Exberry created a 'Colour Your Snack Adventure' booth experience. Using non-GMO fruit and veg extracts, they offered flavoured shortbreads and snack bases in vibrant colours like guava pink and passionfruit orange. Delicious and delightful. Protein, fibres and mouthfeel Tirlan showcased its extensive protein portfolio, including Oat-Standing (a gluten-free flour for bakery and plant-based products), alongside whey protein isolates and milk protein concentrates. Keith Cooney noted their clean supply chain and the sensory richness of dairy sourced from grass-fed cows. Balchem offered several solutions for product developers, including: INJoy beverage systems for streamlined functional drink creation. Inhance inclusions: encapsulated flavour systems using fermentation. VitalBlend: lipid-based powders that can support GLP-1 friendly beverages. MeatShure: encapsulated salt for protein extraction, shelf-life extension and oxidative rancidity control. Many thanks to Andrew Hart and Josephine Nakhla, directors of strategic marketing and business development, for talking to us about these products. Tate & Lyle, now integrated with CP Kelco, unveiled a new Mouthfeel Lab featuring: Hyper-crunch textures for baked goods Hydrocolloids for suspension and stability Stabiliser systems for frozen desserts HealthTech Bio Actives (HTBA) introduced OptiTaste, a taste modulation platform powered by flavonoids. Mauro Trevisani highlighted its three modules: Sweetness optimisation Balance for flavour enhancement and bitterness control Masking, to suppress astringency and off-notes Jungbunzlauer added to the texture conversation with TayaGel LA, a low-acyl gellan gum known for clarity, suspension, and low usage requirements. Senior scientist Emily Orr said the gum is suitable for food, beverage and even non-food applications. Edlong brought flavour front and centre, showing off solutions to mask off-notes in plant-based formulas, enhance sweetness and salt perception, and elevate dairy-like profiles. Science and analysis At Shimadzu, Dominika Gruszecka walked us through advanced analytical solutions for detecting PFAS, allergens, heavy metals, food fraud and more. Their Nexis GC-2030 supports applications from R&D to final product quality control – even outside the lab. Meet the exhibitors Watch our interviews from IFT FIRST 2025, via our YouTube playlist, here . Looking ahead FoodBev Media proudly exhibited at IFT FIRST, sharing our global platform with industry professionals and innovators from across the world. We’re already looking forward to returning in 2026 to continue spotlighting the science and stories behind food innovation.

SIG Group has announced the appointment of Ann-Kristin Erkens as interim chief executive officer, effective immediately. This leadership transition follows the mutual agreement for Samuel Sigrist to step down from his role after a 20-year tenure with the company, including 4.5 years as CEO. The board of directors, led by Chair Ola Rollén, highlighted the need for new leadership to guide SIG through its next phase of growth and performance improvement. Erkens, who will continue her responsibilities as chief financial officer, is expected to oversee day-to-day operations while the Board initiates a search for a permanent CEO. Rollén said: “The board has used the time since this year’s AGM in April to review the strategy of the company, and we are confident that there is potential to accelerate growth and deliver improved performance. We are now looking to step change our execution with new leadership.” He added: "The board would like to thank Samuel Sigrist for his 20-year tenure with SIG and his last 4.5 years as CEO. Samuel has made many positive contributions to the results and strategy of the Company. The board wishes him every success for the future.” The announcement comes at a pivotal moment for SIG, a leading provider of sustainable packaging solutions for the food and beverage industry. The company is known for its innovative aseptic cartons, bag-in-box and spouted pouch solutions, which are designed to meet the evolving demands of consumers and manufacturers alike. The board also indicated that a new date for the upcoming Capital Markets Day, originally scheduled for October 2 2025, will be announced in the near future. This event is anticipated to provide further insights into SIG’s strategic direction and operational updates under Erkens’ interim leadership. As SIG navigates this transition, the focus will likely remain on enhancing its sustainability initiatives and expanding its market presence, particularly in light of its recent achievements, including a reported revenue of €3.3 billion in 2024 and an AAA ESG rating from MSCI.