Leveraging the popularity of the Netflix series Wednesday, General Mills is set to introduce a new line of limited-edition products under its Betty Crocker brand. This initiative highlights the growing trend to align product launches with entertainment franchises. The new offerings include a Super Moist Dark Chocolate Cake Mix and Whipped Cream Frosting, both designed to appeal to fans of the show. The cake mix aims to provide a rich flavour experience, while the frosting is positioned as a complementary product for baking applications. Additionally, General Mills will reintroduce its Blueberry Grape Despair Gushers, a fruit snack that aligns with the show's dark themes. The alignment with a popular series not only serves to attract consumers but also demonstrates a proactive approach to market trends, particularly in the realm of themed and experiential products. These products will be available on Amazon starting mid-August 2025, with a wider retail rollout planned for early September 2025. This timing coincides with the release of Wednesday season 2, which premieres on August 6 and September 3 2025.

The Australian Competition and Consumer Commission (ACCC) has initiated an informal review of Bega Cheese Limited's proposal to acquire certain consumer and dairy ingredient businesses from New Zealand-based Fonterra Co-operative Group. This acquisition comes as part of a broader divestment strategy initiated by Fonterra last year, aimed at streamlining its operations and focusing on core areas of its business. Bega Cheese, a key player in the Australian dairy sector, has expressed its intent to acquire Fonterra's operations within Oceania, which includes its Australian businesses. The bid is notable not only for its potential market impact but also because it involves FrieslandCampina, a Dutch multinational dairy company, which is partnering with Bega to acquire segments of Fonterra's global operations outside Oceania. The ACCC's review will focus on potential competitive concerns arising from the acquisition. Specifically, the commission is examining whether the merger could significantly reduce competition in key areas of the dairy supply chain, including: Raw milk acquisition: Both companies are major purchasers of raw milk from Australian dairy farmers, particularly in Victoria, Tasmania, and parts of New South Wales and South Australia. Milk processing and production: The overlap extends to the processing of milk into various dairy products such as cheese, butter and cream, as well as dairy ingredients including milk powders. Supply to retail and foodservice: The merger may affect the wholesale supply of dairy products and ingredients to retailers and foodservice operators, raising questions about pricing and availability. Bega Cheese, founded in 1899 and headquartered in New South Wales, is one of Australia's largest milk processors, with an annual intake of approximately 1.3 billion litres of raw milk. The company's revenue for FY24 was reported at $3.52 billion, underscoring its significant role in the industry. Fonterra, on the other hand, operates as a co-operative owned by around 8,000 New Zealand farmers and has a substantial presence in the Australian market, employing around 1,500 staff and processing milk from approximately 650 farmers. Its product range includes brands like Mainland and Western Star. The ACCC is actively seeking input from industry stakeholders on the implications of the proposed acquisition. Interested parties are encouraged to submit their views by August 15, 2025. The commission will assess the potential effects on competition in the dairy market, considering factors such as pricing dynamics and the availability of alternatives for both suppliers and consumers. As the review progresses, the ACCC aims to ensure that any outcomes align with maintaining a competitive marketplace that benefits both producers and consumers in the dairy sector. The provisional date for announcing the ACCC's findings is set for September 25, 2025.

Golden Acre Foods, a UK manufacturer in the halal food category, is expanding its product line with four new options across its Najma and Jaldee Eats brands this August, ready for the back-to-school rush. Najma features a range of lunchbox staples, with the 28-strong product list now increasing to include ready-to-eat Najma Halal Wafer Thin Chicken Slices (125g, RRP £2.70) and Najma Halal Spicy Pepperoni Slices (80g, RRP £1.75), as well as Najma Southern Fried Breaded Chicken Fillets (300g, RRP £3.90),   made with 100% chicken breast and ready to re-heat in 15 minutes.  Golden Acre’s on-the-go range of halal snacks, Jaldee Eats – named after the Urdu word for quick – is also expanding with the introduction of Jaldee Eats Spicy Turkey Bites (40g, RRP £1), described as an ideal lunchbox snack for children and adults who are looking for convenient, halal products.  Rebecca Cutter, head of marketing at Golden Acre Foods, said: "F amilies who consume a  halal diet at home but want to eat Western-style foods that are halal-certified have a specific requirement when it comes to school lunchboxes, so we are delighted Tesco will be stocking our new halal products from our Najma and Jaldee Eats ranges this August in time for back to school, and some of our other retail partners will follow suit in the coming months." The products will be launching in Tesco stores initially, starting 11 August and rolling out throughout the month.   Founded in 1999, Golden Acre Foods has been growing year-on-year and is committed to expanding the Halal convenience category to provide a range of offerings to the 3.9 million Muslims living around the UK.

Following President Donald Trump’s open letter to the EU proposing trade tariffs , an agreement between the US and EU has been reached during the US President’s recent trip to Scotland. The deal imposes a flat 15% tariff on the vast majority of EU goods entering the US. While the agreement still needs formal ratification by all 27 EU member states, it provides some clarity to European businesses after weeks of uncertainty that had rattled global markets. The tariff applies across major sectors, including automotive and pharmaceuticals, but the 15% rate is lower than the 30% Trump had threatened in his open letter earlier in July. “This 15% is a clear ceiling. No stacking. All-inclusive. So it gives much-needed clarity for our citizens and businesses,” EU President Ursula von der Leyen said in a statement, emphasising how crucial it was to reach a deal with the US. The EU initially proposed a retaliatory tariff package on $109 billion (€90 billion euros) of US goods, including bourbon, following the letter posted on Trump’s social media platform, Truth Social – which gave a deadline of this week for an agreement. Zero tariffs on ‘strategic’ products – including some agricultural goods Of note to the food and drink industry, the deal includes a 'zero-for-zero' provision on a list of as-yet-unspecified 'strategic' products. Von der Leyen suggests this could include certain agricultural goods, natural resources and possibly some processed food categories. The full list is expected to be published in the coming weeks. Speaking from his Turnberry golf resort, Trump said the EU would “open up their countries at zero tariff” to US exports in exchange for the 15% rate and promised investment. Implications for EU food and drink businesses Although the agreement has helped avoid an outright trade war, European food and beverage producers – particularly exporters of wine, spirits, dairy and speciality foods – may still face significant challenges under the new deal. Before Trump’s announcement, many EU food categories faced minimal or no tariffs. A sudden 15% increase could disrupt pricing, squeeze margins and put pressure on transatlantic supply chains. French Prime Minister François Bayrou voiced strong opposition, calling it a “dark day” for Europe. “It is a dark day when an alliance of free peoples… resigns itself to submission,” he told the BBC . By contrast, German Chancellor Friedrich Merz welcomed the deal, noting that it avoids “an unnecessary escalation in transatlantic trade relations” and provides a reprieve for Germany’s export-heavy economy. With formal ratification still required and details of product-specific tariffs yet to be clarified, the deal offers stability, but not necessarily relief for many producers across the EU. Von der Leyen closed with a note of cautious optimism: “This deal provides a framework from which we will further reduce tariffs on more products, address non-tariff barriers and cooperate on economic security. Because when the EU and US work together as partners, the benefits are tangible on both sides.”

Flour milling and ingredient company Ardent Mills has entered into an agreement to acquire Stone Mill, a speciality grain cleaning facility in Richardton, North Dakota. The acquisition, announced yesterday (31 July 2025), forms part of the company’s strategic growth plan to further invest in speciality ingredient capabilities and diversify its solution portfolio. It will build upon Ardent Mills’ existing wheat flour business and aims to streamline operations. Stone Mill is already a long-term partner of Ardent Mills, bringing expertise in cleaning and processing certified gluten-free and identity-preserved grains, pulses and seeds, as well as microbial reduction capabilities. The facility’s location will enhance Ardent Mills’ ability to meet increasing customer demand for alternative ingredient solutions. The deal will help customers bring innovative products to market more efficiently through deepening supply chain partnerships, increasing speed to market and maintaining consistent product quality. Kurt Long, vice president of emerging nutrition at Ardent Mills, said: “Today’s consumers are choosing a healthier lifestyle without wanting to compromise on their eating experience. The addition of Stone Mill will enhance our ability to help our customers scale confidently, by delivering consistent, high-quality gluten-free and specialty grain solutions that deliver on nutrition and texture.” Daneen Dressler, managing partner of Stone Mill, said Ardent Mills shares its commitment to “innovation, integrity, exceptional product quality, and our people”. “By joining forces with Ardent Mills, we’re ensuring that Stone Mill, and the people and community who have made it what it is today, will continue to thrive,” Dressler added. “This transition strengthens that foundation and positions the business for continued success in the years ahead.”

Mission Foods has expanded its Better for You range with the launch of new gluten-free chickpea tortillas. Made with roasted chickpeas and no artificial colours, the tortillas are certified gluten-free, vegan and high in fibre, making them as a nutritious option for quick weeknight dinners or plant-based meals. Mission Foods' senior brand manager, Garret Adrian, said: "With our new chickpea tortillas, we’re giving people the bold flavour and nutrition they want, while staying true to the quality they expect from a Mission Foods tortilla”. The Chickpea Tortillas join Mission Foods’ expanding gluten-free line-up, which already includes Original, Spinach Herb and Sweet Potato varieties. Mission Gluten-Free Chickpea Tortillas are available at grocery stores across the US.

Danone has filed a federal lawsuit against Chobani, accusing the dairy and beverage company of copying the tagline and packaging of one of its top-selling cold brew coffee products. The legal dispute centres around the phrase ‘Bright & Mellow,' a trademark Danone claims it has used since 2021 for a drink under its STōK brand. In the complaint, filed in the US District Court of New York, Danone alleges that Chobani engaged in ‘knowing, calculated and systematic’ trademark infringement after it rebranded its La Colombe cold brew product with the same ‘Bright & Mellow’ slogan. The suit goes on to claim that Chobani also redesigned its bottles to resemble the STōK packaging in a ‘strikingly similar’ way. Chobani acquired La Colombe for $900 million in 2023, and according to the filing, changed the name of a La Colombe product from ‘Bright & Flavourful’ to “Bright & Mellow’ shortly after the acquisition. The new labels now promote the drink as a ‘light roast’ rather than a ‘medium roast,' another point of contention for Danone. Danone claims that these changes are likely to confuse customers when the products are displayed side by side and, as such, is seeking an injunction to stop Chobani from using the name or similar packaging to the STōK product. The complaint argues that “hurried shoppers” would likely mistake La Colombe for STōK. The suit also demands reparations for a loss of profits. This is the third filing Danone has made against Chobani in recent years, alleging misleading marketing practices. Danone is headquartered in Paris, with US units in White Plains, New York, while Chobani is headquartered in Norwich, New York.

Nestlé Confectionery is set to launch a new bakery-inspired range in the UK, featuring popular chocolate brands Aero, Milkybar and Munchies. This latest product line aims to tap into the growing consumer demand for indulgent snacks that combine the flavours of baked goods with traditional confectionery. The range includes three distinct flavours: Aero Double Choc Brownie Flavour, Milkybar Crispy Cookie, and Munchies Vanilla Cheesecake Flavour. Each product is designed to evoke the essence of beloved baked treats, catering to consumers looking for novel snacking experiences. Aero Double Choc Brownie Flavour: These bite-sized pieces feature the signature bubbly texture of Aero, infused with a rich brownie flavour. The product has been positioned as a shareable treat, appealing to social occasions. Milkybar Crispy Cookie: This variant combines smooth Milkybar chocolate with mini cookie inclusions, offering a contrast in texture and a nostalgic taste reminiscent of classic cookies. Munchies Vanilla Cheesecake Flavour: This product features milk chocolate cubes filled with a creamy vanilla centre, complemented by a crunchy biscuit piece, mimicking the flavours of a cheesecake dessert. Brand manager for Nestlé UK & Ireland, Michael Kehoe, said: “The team at Nestlé Confectionery has had a fantastic time experimenting with many bakery-inspired treats in our test kitchen this year". He continued: "We’ve selected these three final flavours and brought them to life on some of the nation’s favourite confectionery brands, which we feel really capture the indulgent spirit of tasty baked goods. We can’t wait to hear what our fans think!” In addition to the new bakery-inspired range, Nestlé has also introduced the Milkybar Chocolate Crumble Sharing Block, which features creamy chocolate with a crumbly filling, further expanding its portfolio of sharing snacks. With consumer preferences shifting towards snacks that offer both flavour and a sense of nostalgia, Nestlé’s new offerings are strategically positioned to appeal to a wide demographic, from families to younger consumers. The new offerings are expected to hit shelves nationwide this month.

The food and beverage industry is constantly progressing, shaped by everything from geopolitical shifts to environmental pressures as it adapts to the rapidly changing world. Mimi Morley, senior recipe development manager at HelloFresh UK, explores what the nation’s dinner tables will look like in years to come as we work toward a sustainable future.   When people talk to me about the future of food, it’s often tinged with pessimism – I hear concerns that our favourite foods will disappear, or that we’ll replace real food with daily pills in order to save the planet. My anecdotal experiences were backed up by a new HelloFresh poll, which found that more than half (57%) of Brits are worried about a sustainable future of food, with more than a third (37%) believing that the foods they’ll be eating will be bland and tasteless. We wanted to show people that sustainable eating can be exciting, tasty and healthy, so we teamed up with Dr Morgaine Gaye, food futurologist, and Dr Joseph Poore, climate scientist at Oxford University, to predict what mealtimes will   really look in a sustainable food system. The findings offer a positive and inspiring alternative to the pessimism. Rather than restricting our diets, a sustainable future for food could mean embracing a far more diverse diet than we enjoy today – offering consumers a broader range of fresh, tasty, personalised meals, with minimal effort and reduced food waste. According to the experts, some of the foods we can expect to become staples on our dinner tables in the next 25 years include: New locals:  Even in optimistic scenarios, global warming will result in crop shifts as growing conditions change. The UK is becoming more suitable for growing our beloved avocado, along with durum wheat, soya beans, chickpeas, okra and citrus fruits. Native UK crops : We’ll see a return to forgotten heritage crops that were once part of our traditional diet. In the UK, we can expect to see salad leaves and flowers such as sorrell, ribwort and fat hen alongside grains and seeds like buckwheat, rye, sorghum and camelina. Ingredients that absorb greenhouse gases:  Tree crops such as nuts, citrus fruits and olives remove greenhouse gases from the air, as do mussels and oysters, which absorb carbon in their shells. Other carbon absorbing ingredients that will become more common in our diets include seaweed, a staple in many Asian cuisines, and edible cacti, which can be used in everything from tacos to jam. Andean and African crops : Many Andean and African crops are ideally suited to an unpredictable climate and will become regulars on our dinner plates in the years ahead. Kiwicha and kañihua, two Andean relatives of quinoa; and teff and fonio, both African ‘millet’ grains, are likely to become the new ‘supergrains’. Meanwhile, the Bambara and marama bean could soon compete with lentils and chickpeas. As a recipe developer these predictions immediately got my mind whirring with new meal ideas. But I was also fascinated to learn that it’s not just  what  we what eat that will look different in a sustainable future – the way we grow, buy and prepare our food will be pretty different too. The end of the weekly shop : By 2050, AI will have taken over management of the household and will plan and buy consumers’ meals, ordering personalised meal kits to eliminate food waste and ensure exact nutritional needs are met. That will make the traditional weekly shop obsolete, and supermarkets will reinvent themselves to become destinations to test and trial new foods. Clothing that grows food: New innovations in material science will allow people to stay self-sufficient by using their clothing to grow food on the go. Think micro herbs and seeds grown on our jackets! The rise of urban agriculture: We can expect to see food production become much more visible in cities, driven by community-led growing as well as a broader shift towards hyperlocal food supply chains, as we strive for self-sufficiency. Communal eating : Whilst AI will be able to make all our food for us if we so wish, the sensory and emotional aspects of food will continue to play a key role in our lives. We will place great value on food that is made by humans and there will be a rise in communal meals, with streets and housing blocks gathering to share the results of their collective growing efforts. These predictions offer a fascinating insight into how the future food and beverage industry will lean into new technologies and the evolving world around us. The industry is as resilient as it is innovative, poised to address the next big challenges and tap into the budding trends of tomorrow. From supergrains to seaweed, the food staples of the future await…

Premier Protein has announced a collaboration with Milk Bar to introduce a new line of protein-packed desserts, aimed at meeting the growing consumer demand for nutritious yet indulgent snack options. This partnership coincides with Premier Protein's recent brand refresh, which includes a redesigned logo and packaging across its product portfolio. The collaboration features three distinct offerings, each designed to provide a balance of flavour and nutrition, reflecting current trends in the F&B industry that prioritise health-conscious indulgence. The limited-time menu includes: Blueberry Pancake Super Cookie: A chewy cookie incorporating 10g of protein from Vanilla 100% Whey Protein Powder, available in select cities and through nationwide shipping. Power-Packed Tiramisu Truffle: This dessert combines a creamy mascarpone filling with coffee flavour, infused with Premier Protein’s Café Latte High Protein Shake and dusted with Chocolate 100% Whey Protein Powder. It will be available in select urban markets. Mega Milkshake Caramel Cake: A sponge cake topped with caramel and designed to be enhanced with a High Protein Shake, this item will be offered in-store in major metropolitan areas only. This collaboration highlights a strategic move by both brands to capitalise on the increasing consumer interest in high-protein snacks and desserts. As health and wellness trends continue to shape purchasing behaviour, the integration of protein into traditionally indulgent categories like desserts aligns with market expectations.

UAC of Nigeria has agreed to acquire Chivita|Hollandia (CHI Limited) from The Coca-Cola Company, a significant move that enhances UAC’s footprint in Nigeria's fast-moving consumer goods sector. This acquisition, pending regulatory approval, positions UAC to strengthen its portfolio in the competitive food and beverage market, particularly in value-added dairy products and juices. CHI Limited is recognised as a key player in Nigeria's food and beverage landscape, with notable brands such as Hollandia, which leads the market in evaporated milk and drinking yogurt, and Chivita, the frontrunner in fruit juice. The acquisition aligns with UAC’s strategic growth agenda, aiming to capitalise on the robust demand for dairy and juice products in Nigeria. Fola Aiyesimoju, group managing director of UAC, said: “As a company with a strong presence in Africa, we are deeply committed to the continent’s growth. We are pleased to announce the acquisition of Chivita|Hollandia, a leading dairy and juice business in the region." He continued: "This acquisition presents significant potential to build on Chivita|Hollandia’s legacy of excellence and innovation. I would like to thank the management and staff of 2 Chivita|Hollandia and look forward to working with the team to support the next phase of growth.” For The Coca-Cola Company, this transaction is part of a broader strategy to streamline operations and focus on brands with the highest scalability potential. The company has recently committed to investing $1 billion in Nigeria over the next five years, underscoring the region's importance as a long-term growth opportunity. This investment will support Coca-Cola's asset-light model while allowing it to maintain a strong presence in the Nigerian market. The acquisition of CHI Limited by UAC is expected to enhance competition in the dairy and juice segments, as both companies leverage their strengths to meet the evolving preferences of consumers.

Beyond Meat is embarking on its next phase of innovation, marked by a shift away from imitation and the debut of a new, plant-forward product line showcasing the brand’s shortest ingredients label yet. The company, established in 2009 by founder, president and CEO Ethan Brown, is one of the plant-based meat alternative category’s most prominent players. While it has built its brand on producing hyper-realistic, juicy and ‘bleeding’ vegan burgers that mimic their animal-based counterparts, Beyond Meat has expanded its portfolio to focus more on wholesome and natural plant ingredients in recent years. Now, the brand has announced the upcoming launch of its latest innovation: Beyond Ground. Rather than imitating beef, pork or poultry specifically, the ambiguous offering is described as ‘Simply Beyond’ – with a neutral flavour serving as a ‘blank canvas’ for consumers to season as they see fit. The product will also be available in three pre-seasoned varieties: Tuscan Tomato, Chipotle Pineapple and Korean BBQ. It offers 27g of protein, 4g of fibre and 140 kcal per serving, and is made with just four ingredients, designed to address rising demand for alternative protein products with cleaner labels and enhanced nutritional profiles. The four simple ingredients used to create the product are fava bean protein, water, potato protein and psyllium husk, a type of dietary fibre used as a binder and thickening agent. The clean label shift Beyond has been moving toward cleaner labels and revamped nutrition since the unveiling of its ‘Beyond IV’ platform in 2024, showcasing reformulated products that aimed to meet rigorous health and nutrition standards as well as providing a satisfying taste experience. Its revamped Beyond Burger and Beyond Beef, the result of a multi-year research effort in collaboration with medical and nutrition experts, provide 21g of protein per serving (more than 80/20 beef) from peas, brown rice, red lentils and fava beans. The reformulated products incorporate avocado oil, enabling the brand to reduce saturated fat content by 60% while maintaining a juicy texture. Additionally, the products contain 20% less sodium than their previous versions. The products received certifications from the American Heart Association and the American Diabetes Association, confirming they adhere to evidence-based nutritional guidelines and heart health standards. Later in 2024, a new product line, Beyond Sun Sausage, followed – a plant-forward option made with wholesome vegetable ingredients like spinach, bell peppers and yellow peas, as well as brown rice, red lentils and fava beans. The sausages were introduced in Cajun, Pesto and Pineapple Jalapeño varieties, designed to offer a ‘distinct and unique’ protein option rather than replicating specific meat products. And this month, the company’s new Beyond Steak Filet – made from mycelium, fava protein and avocado oil – hit the foodservice market in the US  through collaborations with several restaurant and bar partners. The product still aims to emulate traditional steak, complete with the ‘bleeding’ plant-based juices effect, but its recipe is ‘rooted in plants’ and continues the company’s wholesome ingredient focus. A changing industry This shift away from meat mimicking has reportedly led to a complete overhaul for Beyond Meat, with US media outlet Fast Company stating that the imminent Beyond Ground launch marks a complete removal of the word ‘meat’ from its name in line with a major rebrand, said to have been revealed in an interview with CEO Brown. Brown also hinted at future product launches in additional subcategories, such as ‘post-workout’ and zero-fat products targeting the macronutrient-conscious. The pivot follows declining sales for Beyond Meat, which faced disappointing Q1 financial results this year, including a record low stock price.  This reflects the ongoing, wider challenges faced by the plant-based food and beverage industry, which has seen growth slow in recent years following its unprecedented, pre-pandemic boom. While this is likely to be due to several factors, one challenge that continues to stir up discussion within the sector is consumer perceptions of plant-based meat alternatives. As awareness of ultra-processed foods (UPFs) has grown, the meat alternatives category has come under increased scrutiny over the presence of artificial additives and heavy processing methods used to create more ‘realistic’ products. However, many industry players have hit back against the idea that processing alone can be linked to poor health outcomes, pointing instead to the presence of unbalanced nutritional profiles commonly found in UPFs, including high saturated fat and salt content. © Planted Many brands are now responding to the backlash by centring their efforts on developing meat alternatives that showcase shorter, simpler labels with recognisable ingredients and no artificial additives. Start-ups such as Planted and Swap are innovating within this space, aiming to tackle these negative perceptions of plant-based meat products. Top image:  © Beyond Meat