UK rice brand Tilda is expanding its presence in the ready-to-heat segment with the introduction of two new flavour profiles: Soy & Ginger Sticky Rice and Chinese Special Fried Rice. The new products, launching at the end of August, aim to cater to the increasing consumer demand for global cuisine and convenient meal solutions. The addition of these two internationally inspired recipes is a strategic move by Tilda to capitalise on the rising popularity of Asian flavours among UK consumers. The ready-to-heat category has seen significant growth, with Tilda reporting an increase in sales by £5.6 million, outperforming competitors in the sector. This expansion is expected to provide retailers with fresh opportunities to attract shoppers seeking authentic, high-quality meal options that require minimal preparation time. Soy & Ginger Sticky Rice, a popular flavoured sticky rice product, combines soft sticky rice with soy sauce and ginger, delivering Southeast Asian flavours in just two minutes. This product builds on the success of Tilda’s existing Sticky Rice pouch, which is among its top five bestsellers. With interest in Korean and Japanese cuisines surging – evidenced by a 118% and 41% increase in average monthly search data, respectively – this product is positioned to become a staple for consumers looking to create rice bowls at home. Complementing this is Tilda’s Chinese Special Fried Rice, which incorporates soy, Chinese spices and a variety of vegetables. This offering taps into the growing ‘fakeaway’ trend, providing consumers with a quick and flavourful alternative to traditional takeout. Anna Beheshti, head of marketing at Tilda, commented: “With global cuisines inspiring mealtimes across the UK, our new flavours are designed to meet the needs of busy consumers looking for convenient cooking solutions". The new rice pouches will be available in 250g sizes at a retail price of £1.25, with an initial launch at Sainsbury’s on August 25, followed by broader distribution across other retailers. Tilda, a brand with over 50 years in the rice industry, remains focused on delivering high-quality products without producing own-label items. The company is also committed to sustainability, having recently achieved B Corp Certification, which underscores its dedication to social and environmental responsibility.

Bubs Australia, a key player in the infant nutrition market, has appointed Joe Coote as its new CEO, marking the company's second leadership change in less than two years . Coote, a former executive at Fonterra and CEO of Darigold, steps into the role immediately, succeeding Reg Weine, who has left the company after just under a year in the position. He brings over two decades of experience in the fast-moving consumer goods sector, with a strong background in dairy and infant nutrition. His previous role at Darigold, the fourth-largest dairy cooperative in the US, involved overseeing more than $2 billion in global sales. Coote’s tenure at Fonterra included some leadership positions, notably as president of the US division, which positions him well to navigate the complexities of both domestic and international markets. Katrina Rathie, chair of Bubs Australia, expressed confidence in Coote's ability to drive the company's growth strategies. She highlighted his "proven track record in driving operational excellence" and his capacity to lead transformations across various international markets. This is particularly relevant as Bubs aims to expand its premium clean label goat and grass-fed dairy product offerings in key export destinations, including the USs and China . In a statement, Coote acknowledged the opportunity to lead Bubs: “After 15 years abroad building global brands, it’s a privilege to return home and channel my experience into leading an Australian brand that’s redefining premium infant nutrition.” Coote highlighted that his main focus will be on developing a world-class brand that meets the demands of consumers and delivers value to shareholders. Coote's appointment comes on the heels of a tumultuous period for Bubs, which included a legal settlement with its founder and former CEO Kristy Carr , as well as former chairman Dennis Lin. The dispute, which was settled in February 2024, followed Carr's abrupt departure in May 2023 amid reports of significant financial losses and governance issues. Bubs had reported an EBITDA loss of AUD 42 million (approximately $27.5 million) in the year leading up to her exit, a stark contrast to a profit of AUD 1.2 million (approximately $785,548) the previous year. Following Carr’s departure, Bubs underwent a strategic review and significant leadership changes, including the appointment of interim CEO Richard Paine and later Reg Weine. The company’s latest financial results indicate a recovery, with a 29% revenue increase to AUD 102.5 million for the fiscal year 2025, although gross profit margins declined by 140 basis points to 47.2%. The U.S. market emerged as the standout performer for Bubs, with a remarkable 52% revenue growth, generating A$53 million. This growth is attributed to the expanding premium infant formula segment. In China, net revenue increased by 22%, driven by strong cross-border ecommerce sales of its goat and supreme formulas. Additionally, Australia saw an 8% rise in net revenue, while other international markets, including Vietnam and Japan, experienced a significant 44% growth. Looking ahead, Bubs projects a full-year EBITDA of A$5.5 million to A$6 million, a notable recovery from the previous year’s A$19.8 million loss.

RTD cocktail brand The Drinks Bureau has launched what it claims is the world’s first Dubai chocolate style espresso martini in a can, debuting exclusively in Morrisons UK supermarkets. Inspired by the viral Dubai chocolate phenomenon, the cocktail combines vodka and dark roast coffee with notes of chocolate and pistachio. It is described as a ‘rich, smooth and nutty’ twist on the classic espresso martini cocktail. At 8% ABV in a 200ml serving, the drink is mid-strength and ready to serve, with no ice or cocktail shaker needed. It marks the debut of the company’s new larger Shaker Can format, with more innovative expressions planned for the coming months. The Dubai chocolate trend has exploded around the world, with major brands across retail and foodservice launching Dubai chocolate-inspired snacks, drinks and more. The trend has driven chocolate-pistachio menu combinations up 22.3% on restaurant menus year-on-year. Frankie Snobel, The Drinks Bureau’s founder and mixologist, said: “We want to have some fun with our cocktails and this exciting launch really showcases our love of innovation and playfulness”. “We’ve captured a delicious viral trend and canned it for a rich, indulgent and utterly Instagram-worthy treat.” The limited-edition Dubai Chocolate Style Espresso Martini is available at Morrisons stores nationwide from today (30 July 2025) until stocks last, priced at £2.50 per can.

The European Commission has paused its investigation into Mars’ $36bn takeover of fellow food giant Kellanova while awaiting data requested from the companies, according to a Reuters  report. The takeover – which is set to be the biggest acquisition yet for Mars following its 2008 $23 billion acquisition of Wrigleys – was first announced in 2024 . If completed, it will bring a wide range of huge household brands such as Pop Tarts, Rice Krispies, Pringles and Twix under the same ownership. The European Commission acts as the antitrust watchdog for the EU, aiming to ensure fair competition in the market and protect consumers from impacts such as inflated prices. It began a full-scale investigation into the potential merger last month to assess its potential impact. The Commission has expressed concerns that it could result in increased prices for consumers due to Mars’ enhanced negotiating power with retailers, with Mars already having a high market share across certain products in some EU countries. According to Reuters , the Commission wrote in an email: “The 'clock' in merger investigations can be suspended if the parties fail to provide, in a timely fashion, an important piece of information that the Commission has requested from them within a prescribed deadline”. The investigation will reportedly now resume with a new decision deadline once the relevant information has been submitted, extended from 31 October previously. The proposed acquisition was approved by the US Federal Trade Commission (FTC) in June 2025 following an extensive antitrust review process, involving stakeholders across the supply chain including major retailers. The FTC concluded that there was no violation of antitrust laws, clearing the transaction to proceed without further restrictions. However, under EU merger regulations, the acquisition still must be approved by the Commission before it completes.

In a bid to cater to the growing demand for health-focused snacks, Novos has introduced the Novos Bar, touted as the first functional longevity bar designed to promote healthy ageing. This new product, which offers 15g of protein along with five key longevity ingredients and 20 superfoods, is positioned to meet the needs of busy consumers seeking nutritious on-the-go options. The Novos Bar features a blend of scientifically-backed ingredients, including cordyceps, reishi, lion’s mane mushrooms, astaxanthin and taurine, each selected for their potential health benefits. Cordyceps is noted for its energy and endurance support, while reishi is recognised for its immune-balancing properties. Lion’s mane is included for its cognitive benefits, and astaxanthin is known for its anti-inflammatory effects. Taurine contributes to cellular energy and metabolic health, aligning with the bar’s longevity theme. The bar also includes a fruit and veggie blend, comprising broccoli, kale, spinach, sweet potato, sunflower seed, cranberry, chlorella, maitake mushroom and shiitake mushroom. Notably, the protein blend used in the Novos Bar is formulated to be 50% lower in methionine and 43% lower in isoleucine compared to traditional whey protein. These amino acids have been linked to shortened lifespan in various animal studies, positioning the Novos Bar as a more longevity-conscious alternative in the protein bar market. The product is free from seed oils and artificial preservatives, opting instead for ingredients inspired by the Mediterranean diet, such as olive oil and rosemary. This aligns with current consumer trends favouring natural and minimally processed foods. The bar is available in three flavours: Salted Chocolate Crunch, Mixed Berry Crunch and Peanut Butter Chocolate Chip Crunch, and is sold in packs of 12 for $48. Chris Mirabile, CEO and founder of Novos, said: “We wanted to create a bar that could be smarter than your healthiest meal". The development involved collaboration with a team of experts, including Dr Diogo Barardo, a longevity researcher, and culinary consultants with Michelin-star experience, ensuring both nutritional value and taste are prioritised. The launch of the NOVOS Bar comes at a time when there is a notable shift in consumer preferences toward functional foods that support health and longevity. According to recent surveys, a significant portion of the US population is actively seeking ways to increase their protein intake, with many consumers also becoming more discerning about the quality and source of their protein.

Ornua’s Kerrygold USA dairy brand has added a new cinnamon and sugar butter sticks product to its portfolio. The sticks combine the brand’s signature Irish grass-fed butter with a warm blend of cinnamon, brown sugar and nutmeg. They are free from artificial flavours or preservatives, designed to provide the ‘perfect balance of sweetness and spice’. Available in 3.5oz sticks, they can be spread on pancakes and toast, added to desserts and even to bring a bit of sweetness to salty, savoury dishes. Kelly Harfoot, senior brand manager at Ornua Foods North America, said that the product line offers a “fresh twist on a nostalgic flavour combination,” tapping into increased consumer interest in familiar and comforting flavours reimagined in line with today’s trends and dietary preferences. Harfoot commented: “The new Kerrygold Cinnamon & Sugar Butter Sticks embody our commitment to combining tradition with innovation, delivering flavours that evoke warmth and comfort in every bite”. “This delicious new addition to Kerrygold's existing butter portfolio not only inspires new and delightful moments at the table but also reminds us of the timeless joy of traditional flavours reimagined for modern tastes.”

The Mighty Drinks plant milk brand, which appointed administrators from Interpath in June 2025, has been sold to alternative protein company The Mighty Kitchen. Mighty Drinks, which offered a range of plant-based pea and oat milks among its portfolio, appointed James Clark and Howard Smith from Interpath as joint administrators on 17 June . The company had built a successful brand and strong offering, with products sold nationwide via the retail channel as well as through its own D2C subscription-based service. However, it faced continued profitability and scaling-up challenges amid current market headwinds, including rising costs and ‘fragile’ consumer confidence in the category, Interpath said in a statement. Following their appointment, the administrators mothballed the business and retained a small number of staff to support an asset realisation strategy. They have now confirmed the sale of the Mighty Drinks IP, alongside some stock, to The Mighty Kitchen. Launched in 2019, The Mighty Kitchen – an unrelated business to Mighty Drinks –  supplies plant-based protein products to the foodservice industry. It has operations in Cyprus, Greece and The United Arab Emirates as well as the UK. The Mighty Drinks brand’s three remaining members of staff have been retained by the administrators for a short period of time to assist with the transfer of the brand. Managing director at Interpath and joint administrator, James Clark, commented: “We’re pleased to have secured a sale of the Mighty Drinks brand to The Mighty Kitchen, ensuring the continuation of a well-regarded name in the plant-based sector. The transaction provides a platform for the brand’s future and the opportunity for the purchaser to exploit the brand overseas.” He added: “We wish the team at The Mighty Kitchen every success as they take the brand forward and pursue their mission to integrate plant-based products into food culture”. George Vou, CEO of The Mighty Kitchen, said: “This is exciting for us. We’re proud to be able to pick up such a well-crafted brand and to make good use of the work that the team at Mighty has already done.” The joint administrators are now focusing on selling the remaining assets and concluding the administration process.

In a world where brand loyalty is hard-won and even harder to keep, the food and beverage (F&B) sector is increasingly leaning on brand licensing and collaborations to stay relevant, reach new audiences, boost revenues and keep supermarket shelves fresh.   Licensing – when a retailer or manufacturer essentially ‘rents’ the use of a brand to create a specific range of consumer products – is the reason we have Baileys Irish Cream ice cream, Tony the Tiger x Anya Hindmarch handbags and Slush Puppie machines on our kitchen counters. Brand extensions in the F&B space have moved far beyond novelty. Today, they’re big business, smart strategy and – when done right – a powerful way to keep brands front of mind and on the tip of consumers’ tongues.   In 2024, the global licensing industry was valued by trade association Licensing International at $369.6 billion – up 3.7% yoy and outperforming the broader global retail market yet again, reinforcing that trusted brands drive more consumer engagement and inform purchasing decisions.    A dynamic market – with room for more   Magic Light Pictures is home to leading pre-school brands The Gruffalo and Pip & Posy, which they have been licensing into the F&B category for some time. Beanstalk and Pink Key Licensing are leading licensing agencies with several F&B brands under their wings, which they license out to create consumer products in non-F&B categories.     All three organisations know the licensing and F&B markets well – they exhibit at Europe’s leading licensing trade show Brand Licensing Europe , which runs 7-9 October at Excel London. They agree the UK is one of the most advanced markets in Europe for F&B licensing and one of the most competitive.    Richard Pink, MD at Pink Key Licensing, said: “Licensing is highly competitive, but there are opportunities if you can strategically navigate it. Aligning products with the brand’s core values is everything. The closer you get to the heart of what makes the brand special, the more likely you are to be successful." "Licensing gives F&B brands the opportunity to extend their core values into related products and access different aisles in the supermarket. There are even opportunities for niche brands and trend-based food and beverages, with the bonus of potentially appealing to social media influencers.”    For preschool and family brands, licensing 'in' to F&B categories also makes perfect sense. The Gruffalo’s famous paws have become playful snacks and bakery treats, turning story time favourites into lunchbox delights. It works because food is such an emotive category. So, bringing The Gruffalo to life in food allows the brand to create shared family moments – lunchboxes, picnics, parties – that build a deeper bond with the brand.  The F&B licensing advantage Character licensing is familiar to us all – Peppa Pig yogurt, for example – but F&B licensing has the added benefit of licensing into its own category driving even more potential creativity.  Iconic food brands often license out and licensing agents Beanstalk and Pink Key Licensing have turned this strategy into an art form for clients like Baileys, Guinness, Pringles and more.    Why license? It’s simple: it extends a brand’s reach well beyond its usual retail aisle. For an iconic drinks brand like Baileys, a carefully managed licensing programme means its famous taste shows up everywhere from chocolates and cakes to ice cream tubs and coffee pods.    “Brands like Guinness and Baileys benefit massively from licensing,” said Katie Hall, Beanstalk’s assistant vice president of brand management. “It increases visibility beyond beer, wines and spirits, opening up new retail spaces and consumer moments. It also allows these brands to stay relevant throughout the year, not just in traditional occasions.”    The results speak for themselves. Baileys has turned its long-running collaboration with premium chocolate maker Lir Chocolates into a global hit. Starting with the original Baileys truffle, the range now includes chocolate gift boxes, seasonal specials and even Guinness truffles – an indulgent treat with unmistakable Irish roots.  And the appetite for more is huge. Carte D’Or’s Baileys ice cream, launched in the UK in 2023, quickly became a top winter innovation, selling over 2 million tubs in 2024. Baileys Squirty Cream, meanwhile – a playful twist on an everyday treat – went viral on social media and sold 326,000 units in the lead-up to Christmas 2024 alone.    Guinness is now the number one beer in the UK and Beanstalk has developed a successful licensing programme across categories including sauces, seasonings, meats and even chocolate.  Beyond food: when brand values spark unexpected hits  It’s not only food that’s fair game. With the right partner, food brands can break into categories you’d never expect – while staying true to what makes them special.    “One of our most successful examples is the home-based Slush Puppie maker,” noted Pink. “It was always an obvious winner – it lets families recreate the iconic slushy experience at home.”    But other hits have been more surprising for Pink Key Licensing: Tony the Tiger shower gel, Pringles board games, Kellogg’s cereal collectibles, and even Anya Hindmarch handbags inspired by classic breakfast mascots. These quirky, shareable products keep brands relevant and make them social media friendly, which aligns with today’s consumer desires.  Getting it right: authenticity is everything   While the possibilities are broad, the rule for success is clear: if a licensed product drifts too far from the brand’s core, it risks feeling forced or inauthentic.    “It’s always the first thing we think of,” explained Pink. “G ood licensed products are always a combination of design and innovation overlaid on top of the brand’s values; if you move too far away from the core values the product will lose relevance. Our most successful products have been highly innovative, extremely well designed but have always retained the core values of the product.”    Baileys, for example, focuses on 'adult treating' – so its licensed extensions make sense when they’re indulgent, premium and flavour-focused, like ice cream, chocolates or coffee. Likewise, family-friendly characters like The Gruffalo shine when they’re part of fun, safe and trusted formats for children and parents.  The business case: more reach, more shoppers, more moments  The commercial benefits of licensing in or out of the F&B category are clear and go deeper than extra revenue. Firstly, licensed products open up valuable retail space that might otherwise be out of reach. A liqueur brand won’t ever fill the freezer aisle on its own, but a Baileys ice cream tub can. A snack brand like Pringles might never sit in the toy aisle – but Pringles games and collectables put it there.    These moments can attract entirely new audiences. For Baileys, licensing has paid off in droves: one in ten UK households now buys a Baileys licensed product, and 20% of these shoppers don’t buy the drink at all. On Amazon, 62% of buyers for Baileys licensed lines are brand new to the brand. Licensing, in other words, is more than a brand boost - it’s a smart customer recruitment tool.  What’s next for F&B licensing? If you think the possibilities are exhausted, think again. Both Beanstalk and Pink Key Licensing have busy pipelines. Guinness is doubling down on food extensions with pies, snacks and ice cream. Baileys continues to innovate in indulgent categories - chocolate, coffee, cakes – with global rollouts. And Pink Key Licensing has been signing core manufacturers for the Tiptree confectionary brand.     At Brand Licensing Europe this October, retailers and manufacturers will find Kellogg’s, Pringles, Slush Puppie, Pan Am, The Bel group (including Babybel and Laughing Cow) and Seriously Cheddar, as well as Tiptree  on the Pink Key Licensing stand, while Beanstalk will be offering Baileys chocolates and popcorn to all!  Brand Licensing Europe runs 7-9 October at Excel London and is free to attend for food and beverage professionals. Simply register here .

Purity Soft Drinks will expand Juice Burst product line with the introduction of a new flavour variant, Tropical Sour, aimed at capitalising on the growing trend for sour flavours among younger consumers. The new offering will be available in 330ml bottles starting this August, targeting grocery, wholesale, convenience and foodservice channels. The Tropical Sour variant is designed to appeal to consumers looking for innovative juice options, blending the popular tropical flavour with a bold sour twist. This move comes as part of Purity's strategy to refresh its product line-up and engage younger demographics, particularly those aged 11-16, who are increasingly drawn to sour taste profiles. Like other products in the Juice Burst range, Tropical Sour will provide one of the recommended five daily servings of fruit, while being free from added sugars, artificial colours, flavours and sweeteners. The product is also compliant with Healthier Food and Drink Standards (HFSS) and has gained approval for school sales, highlighting its appeal within educational settings. The introduction of the new flavour coincides with Purity's commitment to sustainability, as the Tropical Sour will be packaged in 100% recyclable bottles. The company has also implemented attached caps across its product range to facilitate recycling and reduce litter, aligning with increasing consumer expectations for environmentally responsible packaging. The launch of Tropical Sour follows a period of significant growth for Purity Soft Drinks. The Juice Burst brand has seen a year-over-year increase in retail sales value (RSV) and has achieved its highest distribution levels to date. Notably, the brand has resonated with younger consumers, with a reported awareness rate of 80% among 16-24-year-olds. Mark Edge, head of brand marketing at Purity Soft Drinks, said: “Sour is a huge taste and flavour trend among younger consumers, but it’s yet to make its mark in fruit juice – until now. Juice Burst Tropical Sour brings something new to the category, pairing a bold sour twist with the familiar appeal of tropical to create a flavour that’s both exciting and accessible." “The flavour delivers a naturally healthy twist on a traditionally ‘unhealthy’ profile, free from added sugar, artificial colours, flavours, and sweeteners, and with one of your five-a-day in every bottle." Juice Burst Tropical Sour is expected to roll out in major retailers such as Morrisons by the end of July, with wholesale listings planned for September.

Food-tech company Win-Win has successfully raised £3 million in a Series A funding round, marking a significant step in its mission to provide sustainable and ethical alternatives to traditional chocolate. This funding round was led by the Oetker Collection and FoodLabs, bringing the company's total funding to £8 million to date. The investment will primarily support Win-Win’s expansion efforts within the UK and into key European markets, including Germany, the Benelux region, the Nordics, France and Switzerland. The company aims to enhance its product offerings and scale its operations, addressing the growing demand for environmentally friendly food products. Win-Win has developed the UK’s first cocoa-free chocolate alternative, using sustainable ingredients such as rice and carob. Its product range includes various chocolate substitutes – White, Milk, Vegan M.lk and Dark couvertures – crafted through a reimagined fermentation process that mimics traditional chocolate-making techniques without relying on cocoa. This innovation not only reduces the environmental impact of chocolate production but also offers manufacturers a viable alternative amid rising cocoa prices and supply chain uncertainties. According to Win-Win, their products consume up to 80% less water and result in 82% fewer CO2 emissions compared to conventional chocolate. The company’s approach aims to tackle the pressing issues of deforestation and unsustainable agricultural practices associated with cocoa farming. In addition to the funding announcement, Win-Win has secured a distribution partnership with Martin Braun-Gruppe, a major player in the DACH region (Germany, Austria and Switzerland). This partnership will introduce Win-Win's cocoa-free chocolate alternatives to a broader audience, further solidifying its position in the market. Mark Golder, CEO of Win-Win, highlighted the importance of this funding round in advancing the company's mission to deliver sustainable food solutions. “We all love chocolate, but the way it’s currently produced isn’t sustainable. Climate change is leading to reduced yields, causing spiralling prices and supply-chain uncertainty," he said. "As consumers, we’re already seeing the impact of this in the form of rising prices and shrinkflation, and the cacao industry continues to be troubled by issues relating to deforestation. The industry is at an inflection point and needs alternative solutions that are stable and more environmentally and socially sustainable." Sven Wiszniewski from Oetker Collection added: “We’re big believers in the transformative potential of Win-Win. Their approach to reimagining ingredients like chocolate is not only groundbreaking from a scientific perspective, but also incredibly timely given the environmental and ethical challenges facing the industry. We’re proud to support a team that’s combining world-class innovation with real-world impact, and we look forward to backing their growth across the UK and Europe.” Image credit: © Win-Win

Pip & Nut, a player in the UK nut snack and nut butter market, has announced the launch of its Almond Butter Stuffed Oat Bar, responding to increasing consumer interest in plant-based snack options. This new product marks the brand’s first foray into almond butter-stuffed snacks, expanding its existing range of peanut butter-stuffed oat bars. The decision to introduce the almond butter variant comes as consumer preferences shift towards healthier, more nutritious snack alternatives. Each 45g bar is designed to be high in fibre and a source of plant-based protein, featuring a blend of wholegrain British oats, pumpkin seeds and currants, which contribute to its flavour and texture profile. The launch is indicative of a broader trend within the food and beverage industry, where consumers are increasingly seeking snacks that align with health and wellness goals. The demand for almond butter, in particular, has surged as consumers gravitate towards products that offer both taste and nutritional benefits. Pip & Nut's new offering aims to meet this demand while reinforcing the brand's commitment to sustainability and ethical sourcing. Pippa Murray, CEO and founder of Pip & Nut, noted that the company prioritizes consumer feedback in its product development process. "We wanted to create something that not only tastes incredible but also celebrates the versatility of almond butter," said Murray. "Building on the success of our Stuffed Oat Bars range, this launch is an exciting next step as we continue to expand into snacking." The introduction of the bar reflects the brand's responsiveness to market trends and consumer preferences, particularly in the growing health-conscious segment of the snack market. The Almond Butter Stuffed Oat Bar are now available for purchase in Sainsbury’s stores across the UK, with additional distribution through Ocado and Whole Foods. The bars will be sold individually and in multi-packs, catering to various consumer shopping preferences.

Suntory Beverage & Food Great Britain and Ireland (SBF GB&I) has made an investment of £920,000 over the next five years to enhance the resilience of blackcurrant varieties through a collaboration with the James Hutton Institute. This initiative aims to address the challenges posed by climate change and improve the sustainability of blackcurrant production for its flagship Ribena brand. The investment comes in response to recent extreme weather conditions in the UK, including the driest and sunniest spring on record, which has led to early harvests and highlighted the urgent need for crop varieties that can withstand environmental stress. The breeding programme will focus on developing blackcurrants that are not only resilient to heat and drought but also naturally resistant to pests and diseases, reducing reliance on chemical pesticides. Harriet Prosser, agronomist at SBF GB&I, said: “This season’s weather extremes have shown that investment in fruit varietal breeding is vital to protect the future of both the blackcurrant crop and the growers who depend on it. We look forward to working with the James Hutton Institute to make sure Ribena remains a beloved British favourite for generations to come.” The breeding program will prioritise consistent yields and the preservation of Ribena's distinctive flavour profile, ensuring that the product remains a staple in the beverage market. The James Hutton Institute's research will employ advanced molecular techniques to identify and cultivate blackcurrant varieties with strong natural defences against common pests and diseases. This approach not only supports growers in adapting to changing agricultural conditions but also aligns with broader industry trends towards sustainable farming practices. In addition to developing resilient berry varieties, the programme will implement new field-based and laboratory tools aimed at improving yield forecasting. Dr Amanda Moura These advancements will provide growers with more accurate predictions regarding crop performance, enabling better planning amid unpredictable weather patterns. This is particularly crucial as the industry faces increasing volatility due to climate change. Dr Amanda Moura, a soft fruit breeder at the James Hutton Institute, added: “At the Institute, we are strongly committed to the development of a new generation of blackcurrant varieties that can continue thriving in the UK while adapting to the challenges posed by climate change and pests’ pressures." She continued: “This work offers greater security and long-term sustainability to our growers and to the industry. It is a great pleasure to be part of a project like this and to contribute to a fruitful future for British blackcurrant production.” By focusing on both environmental resilience and flavour, the programme seeks to ensure that British blackcurrants continue to thrive in a challenging agricultural landscape.