Nestlé has introduced its latest product, Milo Pro, a high-protein beverage aimed at teenagers and young adults, responding to a rising consumer demand for protein-enriched nutrition in Southeast Asia. Launched in Indonesia, Milo Pro is set to expand across the region next year, reflecting the company’s strategic focus on meeting the nutritional needs of active youth. Nestlé says that Milo Pro contains three times the protein of traditional Milo drinks, designed for convenience and on-the-go consumption, catering to the lifestyle of active individuals engaged in sports and physical activities. This move aligns with recent research indicating that 57% of teenagers in Southeast Asia are seeking to increase their protein intake, yet many are not meeting their daily nutritional requirements. Serena Aboutboul, senior vice-president and head of the nutrition business at Nestlé, highlighted the growing trend towards high-protein foods: "High-protein foods and beverages are growing in popularity around the world due to the benefits this essential nutrient provides. In Southeast Asia, 57% of teenagers are looking to include more protein-rich foods into their diets." She continued: "At the same time, however, research shows that adolescents in Indonesia – as well as in many other parts of Asia – are not meeting their daily protein needs. To make it easier for young people to get the right amount of protein each day along with other important nutrients, we have launched Milo Pro in a convenient, ready-to-drink format or an easy-to-mix powder." Protein is crucial for growth, tissue repair, and the production of vital substances such as enzymes and hormones. The introduction of Milo Pro in both ready-to-drink and easy-to-mix powder formats aims to facilitate access to necessary nutrients for young consumers. Nestlé’s Milo brand has long been associated with sports and active lifestyles, and the company is leveraging this heritage to promote Milo Pro. The initiative includes collaborations with sports influencers and community programmes aimed at educating young people about the importance of protein in their diets.

Diageo is reportedly conducting a strategic review of its East African Breweries Ltd (EABL) subsidiary, which could include a potential sale of the beer business, according to Bloomberg . EABL was established in 1922 with the creation of Kenya Breweries. The business focuses on its core markets of Kenya, Uganda and Tanzania, with products across a wide brand portfolio – including Tusker, Bell and Serengeti – sold across Africa. In Bloomberg ’s report, it states that its unidentified sources who are ‘familiar with the matter’ revealed that the alcohol giant is working with Bank of America and Goldman Sachs to conduct the review, in line with an asset-light model to free up capital for boosting growth. As part of this, a sale of just the beer business could be valued at around $2 billion in a deal, according to Bloomberg ’s sources – with brewing giants like Heineken, Castel Group and Anheuser-Busch InBev listed as potential interested parties. In May, Diageo announced a $500 million cost savings programme over three years to enable reinvestment in future growth and ‘improved operating leverage’. More details of measures to be taken as part of the programme, dubbed ‘Accelerate,’ are expected to be revealed in August. Further asset disposals could be a part of this, with the company having already offloaded several units recently, including within its Africa business. Earlier this month, the company finalised the sale of its 80.4% shareholding in Guinness Ghana Breweries to Castel. The review is said to be in its final stages, with no final decisions made as of yet. Diageo declined to comment when approached by FoodBev. The company has recently replaced its former CEO, Debra Crew , who faced a challenging period of sales declines and economic uncertainty during her tenure. She took on the chief executive position in 2023. The board is currently searching for a permanent replacement, with CFO Nik Jhangiani assuming the position on an interim basis until an appointment is made. Image: © EABL

GEA Group, a supplier of systems and components to the F&B industry, has been mandated to partner with Qatari dairy producer Baladna, and the Algerian government to establish what will be the world’s largest integrated dairy farm and milk powder production facility in Algeria. The formal contract signing ceremony – represented by GEA'S CEO Stefan Klebert – took place in Algiers, marking a pivotal moment in the region's agricultural landscape. The project, which is set to begin construction in early 2026, aims to bolster Algeria's self-sufficiency in dairy products, addressing the country’s status as the third-largest importer of milk powder globally. With an investment estimated between €140 million-€170 million, this facility is expected to produce around 100,000 tons of milk powder annually, meeting approximately 50% of Algeria’s national demand. The collaboration involves GEA, Baladna and the Algerian National Investment Fund, which have formed Baladna Algeria to oversee the project. This initiative is not only a response to the country’s reliance on imported dairy products but also a strategic move to enhance local food security and create around 5,000 job opportunities for Algerian residents. Klebert highlighted the project's importance, stating that it represents one of the largest orders in the company's history. “Not only are we building the world’s largest facility of its kind – we are also helping to strengthen regional food security and economic development," he said. "This project showcases the attractiveness of our technologies and products, underpinned by our extensive capabilities for large-scale process and plant engineering.” GEA is tasked with delivering a comprehensive suite of dairy farming and processing solutions, integrating advanced technologies across the entire milk powder production value chain – from milking systems to packaging. The facility, located 90 kilometres from Adrar, will leverage GEA's extensive experience in large-scale dairy operations, drawing on successful projects in countries such as India, China and Ireland. The integration of GEA's liquid & powder technologies and farm technologies divisions will ensure that the facility operates at the highest efficiency and quality standards. This project is poised to have a substantial impact on Algeria's dairy sector and its economy, reducing the nation's dependency on imports while fostering local talent and innovation. The gradual scale-up of production is expected to enhance the resilience of Algeria's food supply chain, aligning with broader regional goals for agricultural sustainability and self-reliance.

HRC, the trade event for hospitality and foodservice professionals, has unveiled a significant new direction for its 2026 edition, promising a completely transformed experience when it returns to ExCeL London from 30 March to 1 April.   Based on detailed feedback from exhibitors, partners and visitors, and shaped by independent industry research, HRC is undergoing a thoughtful and ambitious transformation. The show will relocate to ExCeL London’s South Hall, joining The Pub Show and the new hospitality tech event, Hospitality Tech360. This move reflects a broader shift in focus, with a redesigned layout and new features aimed at fostering genuine connection, showcasing innovation and supporting the business needs of the fast-moving hospitality industry.   “This is so much more than a refresh,” commented Jo Farish, event manager for HRC. “We’ve taken a deep dive into what the industry really wants from its dedicated trade show. The result is a bold reinvention of HRC; one that celebrates creativity, drives innovation, and creates opportunities to connect in ways that feel natural and impactful. The energy building for 2026 is electric, and I can’t wait to welcome everyone to this new era.” What’s new for 2026? New for HRC 2026 are dedicated show sections including Bar, Pastry, Street Food and Pizza & Pasta, which will showcase immersive, trend-led experiences and a diverse range of suppliers ready to elevate hospitality offerings. The introduction of Pastry HQ, which expands on the popular Chef HQ feature, curated by Chef Publishing, and the Future of Drinks Stage alongside the ever-popular Vision Stage will add further depth to HRC’s already powerful content programme, combining high-energy panels with practical insight and live demos.    Another new addition, the Chef’s Table, will offer a curated space where top chefs cook live using products from the show, creating an engaging, real-time showcase of innovation and quality. Designed with senior buyers and multi-site operators in mind, it’s a setting that encourages meaningful dialogue, product discovery, and valuable brand exposure, all in an environment that feels more like a conversation than a pitch.    New digital tools and event features will elevate networking across the three days. A new matchmaking app, a Meet the Buyer programme and a buzzing calendar of social and networking events mean more face time, better leads, and meaningful conversations.    Scott Duncan, managing director of exhibiting brand Unox, commented: “The Unox team are greatly looking forward to taking part in HRC 2026. HRC is a key event in the UK’s hospitality and catering calendar, bringing together senior leaders from across the industry to exchange ideas and discover new professional kitchen solutions. We can’t wait to showcase the latest developments from Unox at the show and connect with chefs and operators from across the sector.”    Stuart Jeffrey, marketing director at Unilever Food Solutions UK&I-ANZ, highlighted: “HRC 2025 was the perfect platform to launch our Future Menus Volume 3 report on the Vision Stage. It allowed us to connect with forward-thinking hospitality leaders and share insights shaping the future of food. The added brand exposure and access to HRC’s audience also extended our reach beyond the event. We were proud to partner with HRC in driving innovation and helping operators stay ahead of evolving diner expectations.”    Tom Holloway, head chef, The Pig Hotel in Harlyn Bay, added: “HRC is exceptional, an amazing celebration of hospitality, food and drink, showcasing creativity and passion in our industry”.   With a revitalised atmosphere, re-energised format and an engaged audience hungry for what’s next, HRC 2026 promises to be the UK’s most exciting hospitality trade event revival.    Find out more about everything happening as part of HRC 2026, and enquire into exhibiting or speaking at the show here .

Agus has launched an avant-garde strategy for Magico, beverages with nata de coco. The communication anchor, encapsulated in the slogan "no tricks, just Magico",  positions the brand not as a refreshment, but as a teleportation portal to pleasurable destinations. Indulgence, star and communication strategy Of course, Magico is a delicious beverage. But there is a broader story in the consumer experience. It is about teleportation to magical places and magical moments, specific for each target audience. Biting into crunchy coconut cubes (nata de coco), immersed in a delicious fruit drink or ice tea, brings the senses to various pleasurable destinations. The icon star acts as a perfect portal – f eatured on the label, campaign visuals and throughout all brand communication. The star is more than a single design element, but a key shelf differentiator. It also facilitates distinguishing product lines: in the fruit drinks range, the star is blue, while in the new ice tea line, it turns green. Its design and colour coding resonate with a wide spectrum of consumers, from Gen Z to Millennials, Gen X and even Baby Boomers.   “Magico is more than a drink – it is a portal,” said Giorgio Garavaglia, managing partner of Break Design, the agency responsible for the brand.  “In today’s world, everyone needs a moment of indulgence. Whether you are 17 or 70, Magico lets you teleport to a place where you feel good."   The brand name itself was created by blending the English words magic  and coconut . It has, however, Italian sound and soul [Italian: mà-gi-co ], which simply means magic. In addition to fruit drinks, the brand also offers ice tea and limited or special editions. The larger, 500ml bottle allows for even longer enjoyment. This breaks the brand’s positioning as a classic beverage with nata de coco. Advertising campaign The campaign has been implemented in a selected European market, with tailored materials prepared across key communication platforms. The brand communication was designed to be consistent and multidimensional, using key elements that influence consumer emotions and decision-making. It is built on three pillars: emotional storytelling, strong brand identity and visual appetite appeal, all crafted to inspire consumers to try the beverage. It focuses on modern digital advertising formats, emphasising social media (TikTok, Instagram, Facebook, YouTube, Google Display Network), outdoor (OOH/DOOH), as well as trade marketing activities. Public relations support ensures consistent storytelling and visibility across business channels. International and local impact The Italian agency Break Design, Agus' strategic creative partner, is responsible for Magico's naming, visual identity and communication strategy. Localisation and preparation of digital materials, including display creations, social media formats, video development, media purchase and coordination, have been executed in cooperation with local partners. The product as an experience Hello Day! Magico is a beverage with crunchy coconut cubes (nata de coco), which enhance the experience with sensory delight. The brand offers three main product lines: fruit drinks (lychee, mango, strawberry, coconut), ice tea (lemon, peach, citrus), and limited or special editions (summer 2025: mojito, yuzu). Agus plans to introduce further new developments.

Cheez-It, the popular American snack brand, is marking its first anniversary in the UK market by introducing a new flavour: Cheese and Smokey Bacon. This latest addition aims to capitalise on the growing demand for bold and savoury snacks, particularly in the lead-up to the summer barbecue season. The Cheese and Smokey Bacon flavour, which is now available in Tesco stores, is designed to appeal to British consumers' affinity for bacon – a staple ingredient in many households. The product features 100% real cheese and is baked rather than fried, maintaining the brand's commitment to healthier snacking options while delivering a satisfying crunch through its unique curved shape. Steven Debrouwer, a flavour expert at Cheez-It, noted that the new flavour was developed in response to local tastes, combining the familiar smokiness of bacon with the creaminess of cheese. He said: "We know how bacon is a staple food in Brits’ kitchens across the UK, so we wanted to create a flavour combining that recognisable smokey taste with the creaminess of cheese. The result is a sensory delight, they smell as good as they taste and leave you with the lingering flavour of smokey bacon.” The introduction of Cheese and Smokey Bacon expands Cheez-It’s existing flavour portfolio, which includes options like Double Cheese, Cheese & Chilli, and Cheese, Sour Cream & Onion. With an RRP of £1.85 for a 120g pack and £2 for a 150g pack, the new flavour is positioned to attract consumers looking for shareable snacks that offer bold taste experiences.

Warburg Pincus has announced an agreement to acquire FlavorSum, a provider of natural flavour solutions, from The Riverside Company. Although financial details of the transaction remain undisclosed, the acquisition is poised to accelerate FlavorSum's growth trajectory amid rising demand for natural ingredients in the industry. FlavorSum specialises in the development and production of custom natural liquid flavours, extracts and flavour systems tailored to meet the needs of food and beverage companies, particularly those representing high-growth and innovative brands. The company's expertise lies in its robust research and development capabilities, operational excellence and a strong commitment to customer service. Brian Briggs, CEO of FlavorSum, expressed pride in the company’s accomplishments during its partnership with Riverside, noting significant advancements such as the integration of four complementary acquisitions and a substantial facility expansion. He said: “Over Riverside’s investment period, FlavorSum acquired and fully integrated four complementary add-on acquisitions, completed a 35,000-square-feet facility expansion and invested strategically in R&D, applications, and sales and marketing". Zach Lazar, managing director at Warburg Pincus, highlighted FlavorSum's unique service offerings, which include rapid R&D support and reliability, making it well-suited to cater to the growing preference for natural flavour solutions. Lazar indicated that the partnership aims to further propel FlavorSum's growth, including the pursuit of additional acquisitions to strengthen its market position. The transaction is anticipated to close in the third quarter of this year, marking a significant transition for FlavorSum as it embarks on its next growth phase under Warburg Pincus's guidance. Alan Peyrat, Senior Partner at Riverside Micro-Cap Fund, acknowledged the successful collaboration with FlavorSum and expressed confidence in the company's future prospects with its new ownership. Financial advisory roles for the transaction are being fulfilled by Houlihan Lokey and Cascadia Capital for FlavorSum, while BMO Capital Markets advises Warburg Pincus. Legal counsel for the respective firms includes Jones Day and Cleary Gottlieb Steen & Hamilton. Image credit: © FlavorSum

Beyond Meat has launched its new Beyond Steak Filet, made from mycelium, faba protein and avocado oil, through a number of foodservice partnerships in the US. Responding to rising demand for meat alternatives made with more 'natural' and nutritious formulations, the alt-meat giant crafted the Beyond Steak Filet to a recipe that is ‘rooted in plants,' focusing on wholesome plant ingredients. According to Beyond, the product sears just like a traditional steak and delivers a ‘tender and juicy’ bite. The plant-based whole cuts provide 28g of protein per serving, with just 1g of saturated fat and zero cholesterol. The steak ‘bleeds’ with plant-based juices, and is designed to deliver the fullness and depth of flavour that consumers would expect from a premium steak. The product has been added to the menu of US steakhouse chain BOA Steakhouse, featured in a signature ‘steak frites’ dish in collaboration with BOA’s chef Brendan Collins. It has also been made available at vegetarian bar and restaurant Ladybird in New York City, incorporated into a bao buns small plates dish; and Veggie Grill by Next Level locations, offered as an entrée featuring the whole cut steak with customers’ choice of sauce and sides as part of its All American Vegan menu. L-R: Beyond Meat's steak fillet at Veggie Grill by Next Level; Ladybird's bao buns dish Top image: BOA Steakhouse's new plant-based steak frites offering

PepsiCo has revealed it will be discontinuing its production, maintenance and transport operations at its facility in Detroit, Michigan, this September. The F&B giant submitted a Workers Adjustment and Retraining Notification Act (WARN) last week, providing notice of layoffs to the employees set to be impacted. In a letter sent to Detroit’s mayor, Mike Duggan, PepsiCo Beverages’ senior HR manager Ashley Benson confirmed that the manufacturing, maintenance and transport operations will be ceased at the site, effective from 27 September 2025. The facility’s warehouse, fleet, delivery, sales and field-service technician teams will continue to operate from the location. Approximately 84 employees are set to be impacted by the decision, most of whom are currently employed in technical roles at the site. In a statement, PepsiCo Beverages US said: “We are committed to supporting those impacted through this transition, and we are offering pay and benefits to impacted employees". The letter to mayor Duggan states that PepsiCo is providing employees with information on other job openings and actively working to place them at nearby facilities. In the US, PepsiCo is currently undergoing a strategic focus on intensifying its productivity initiatives as it seeks to enhance operational efficiencies and integrate its North American operations. According to executive vice president and CFO, James T Caulfield, the second half of the fiscal year is expected to deliver approximately 70% more productivity than the first half, driven by initiatives such as plant closures and workforce optimisation. The company has been working to enhance its portfolio amid evolving consumer preferences and a shift toward more health-oriented products, last week announcing the launch of Pepsi Prebiotic Cola – a new line combining Pepsi’s familiar flavour with functional benefits amid growing awareness of gut health. The launch follows PepsiCo’s acquisition of functional soda brand Poppi earlier this year, snapped up for approximately $1.95 billion.

Tim Tam, Australia’s iconic chocolate biscuit brand, has introduced a new flavour, Sweet & Salty, now available exclusively at Tesco stores across the UK. This limited-edition product has quickly gained popularity among consumers, reflecting a growing trend for innovative flavour combinations in the snack market. The Sweet & Salty variant combines the traditional velvety cream filling and chocolate coating that Tim Tam is known for, with a unique twist – a crunchy salted cracker embedded within. This innovative approach aims to cater to consumers who enjoy both sweet and savoury snacks, tapping into the rising demand for hybrid flavours. The introduction of this flavour was reportedly inspired by a viral April Fools’ Day social media post, which generated significant consumer interest and prompted the brand to turn the concept into a reality. Talyah Falabella, Tim Tam's international marketing manager, said: "The demand from consumers to make this into a real product was so high we just had to make it a reality. Tim Tam Sweet & Salty provides the ultimate indulgence for sweet and salty lovers to enjoy by combining two favourite flavours together to create one irresistible biscuit.” The limited-time Sweet & Salty flavour is priced at £2.50.

Cobblestone Brands has acquired Knappogue Castle and Clontarf Irish whiskeys from Irish Distillers, a subsidiary of Pernod Ricard. This move marks a significant step for Cobblestone as it aims to strengthen its position in the growing Irish whiskey market. It also reflects Cobblestone's commitment to investing in heritage brands within the spirits sector. Irish Distillers’ CEO, Nodjame Fouad, noted that the divestiture aligns with the company's strategy to concentrate on its core portfolio of Irish whiskeys. He expressed optimism about Cobblestone's ability to enhance the market presence of Knappogue Castle and Clontarf. Matheson facilitated the sale of the Clontarf and Knappogue Irish whiskey brands, and its advisory team, led by Corporate M&A partners Sandie Lord and George Brady, included corporate associate Patrick Foley and trainee Killian Farrelly. Lord highlighted the significance of the sale: “We are delighted to have supported our long-standing client on this transaction. The sale of these historic brands demonstrates the attractiveness of the drinks sector, with the Irish Distillers brands continuing to drive the global renaissance of Irish whiskey.” Earlier this month (July 2025), Pernod Ricard announced the sale of its Imperial Blue brand in India . This divestiture was part of a broader strategy to concentrate on premium products and enhance profitability in key markets. Image credit: © Knappogue Castle

Icelandic Provisions, a rapidly growing brand in the skyr market, has introduced a new flavour to its product line: Salted Caramel & Banana Extra Creamy skyr. This launch, which began rolling out nationwide in mid-July, aims to tap into consumer preferences for high-protein, flavourful options that contribute to daily wellbeing. The new skyr combines two popular flavours – salted caramel and banana – identified as favourites among consumers looking for mood-boosting foods with an element of nostalgia and joy. This product is designed to cater to the increasing demand for nutritious snacks that align with a health-conscious lifestyle, particularly among those prioritising protein-rich diets. The introduction of this new flavour aligns with findings from a recent survey indicating that a significant portion of Americans associate good days with nourishing meals, particularly those high in protein. The survey revealed that 93% of respondents believe their ability to have a good day is closely tied to their diet, with high-protein foods such as skyr, eggs and chicken being top choices for a positive start. Beyond nutrition, the survey revealed that flavour plays a powerful role in boosting mood – with coffee (50%), chocolate (49%), banana (34%), vanilla (30%), caramel (25%) and berry (24%) emerging as the top mood-enhancing favourites. The new skyr will retail at an SRP of $2.29, making it an accessible choice for health-oriented consumers. It reflects a broader trend within the food and beverage industry, where brands are increasingly focusing on the intersection of flavour and nutrition to meet evolving consumer expectations.