Snack giant Pladis, owner of the McVitie’s and Jacob’s brands, has today (14 July 2025) announced a £68 million investment across its UK operations. The company has allocated the majority of the cash to its manufacturing sites in the North West of England, aiming to help ‘supercharge’ the growth of its popular snacking brands. The additional capital will be used to increase capacity, capability and productivity through the introduction of more automated lines and upgraded factory infrastructure. Investments are also expected to cut 876 tonnes of carbon emissions each year across the biscuit maker’s British operations – the equivalent of removing approximately 440 cars off the road. The investment rollout is expected to be completed by the end of 2026. In Stockport, home of the McVitie’s Jaffa Cake, Pladis will invest £21 million to implement a new chocolate moulding line, featuring advanced robotic technology. Liverpool’s Aintree site, which produces Jacob’s Cream Crackers, will benefit from a £33 million investment to support a factory refurbishment project. This includes the installation of new ovens and infrastructure. In Carlisle, £2 million will be invested into the savoury assortments department. This will result in the bakery recruiting, onboarding and training 48 new colleagues. As the world’s oldest biscuit factory, the site has been in operation since 1831 and currently employs around 800 people. The investments into the North West follow new data revealing that Pladis’ manufacturing operations generate almost £240 million for the regional economy each year. An additional £12 million has been allocated to support infrastructure across Pladis’ other UK sites, which include facilities in Halifax, North London and Leicester. Mete Buyurgan, Pladis’ UK & Ireland managing director, said: “Today’s announcement is an important milestone in renovating our sites and unlocking capacity for our growth story”. “We have a fantastic suite of much-loved brands, baked by dedicated colleagues, and we have a responsibility to continue to nurture these brands for customers and consumers across the world. The news of these investments we are sharing today will enable us to achieve this.” Pladis was founded in 2016 and now employs a workforce of over 16,000 people across 27 bakeries and factories in 11 countries. Its brands are sold in more than 110 nations. Group revenues, including the UK, increased by 8% year-on-year to £2.8 billion in the most recently reported financial year.

Unattended retail company Selecta has entered into a partnership with Red Bull to strengthen the energy drink brand's distribution. Selecta will become Red Bull's first multi-country vending partner, giving both companies the opportunity to explore and open new premises across a number of markets. Selecta's distribution network – which includes workplaces, airports, railway stations, universities and hospitals – will benefit the energy drink brand. “The new power partnership with Red Bull is a perfect match,” said Mattia Unal, group head of category management food & beverages at Selecta. “With Red Bull’s impressive expertise and support in category management, we will be able to create best assortments everywhere we operate.” According to Selecta, the partnership will see both companies share their expertise in procurement, key account management and category management, as well as support each other on consumer activation, digital engagement and global incentive programmes.

Red Bull has released a new flavour, Red Bull Winter Edition Fig Apple to add to its series. Featuring notes of apple, fig and caramel, the latest edition will be available in selected retailers in the US between 3 October to 31 October ahead of the winter season. The Red Bull Winter Edition Fig Apple will be available in 8.4 fl oz cans, single-serve, four-packs, and 12 fl oz spruce-coloured matte cans.

Red Bull has unveiled its latest addition to its Summer Editions portfolio with the launch of a strawberry-apricot flavoured energy drink. Red Bull Summer Edition Strawberry-Apricot features flavours of strawberry, apricot and peach and contains caffeine, B-group vitamins, sugars, taurine and acesulfame K and sucralose, and water. The energy drink was designed to be enjoyed on its own or in a seasonal mocktail. Red Bull Summer Edition Strawberry-Apricot comes in 8.4oz and 12oz orange cans and will be available at Walmart stores from early next month and at retailers nationwide from May. Last year, Red Bull launched a summer edition energy drink inspired by the exotic taste of dragon fruit, called Red Bull Summer Edition Dragon Fruit.

Maldon Salt has launched a new ‘Merchant’ Range, selecting “the finest salts from around the world” to bring new flavours to the table. The new salts were selected by Maldon’s salt merchants who have been making and souring salts and seasonings for four generations. The first two products in the new range are Himalayan Pink Salt and Kalahari Desert Salt. An established trend, Himalayan Pink Salt is sourced from the foothills of the Himalayas and has been prized for centuries. The coarse pink rock salt can be used whole or can be put in a grinder for everyday use. Maldon says that due to its pink hue, “the ground salt is also a fantastic garnish for cocktails”. Kalahari Desert Salt is naturally coarse and sun-dried, harvested from the vast desert plains of the Kalahari in southern Africa. It is ideal for grinding, adding to breads or seasoning meat prior to cooking. Robert La Francesca, commercial director at Maldon Salt, said: “We are incredibly excited to launch our new Merchants Range which not only taps into consumers’ demand for special ingredients for their cooking, but it also meets their desire for a wider choice of salts from Maldon. With 55% of consumers saying they would intend to buy a Maldon flavoured salt these delicious new launches come at the perfect time.” The new salts are available to purchase now for an RRP of £2.50 per 250g pack.

Maldon Salt has unveiled its two latest innovations, blending its classic Maldon sea salt flakes with garlic and chilli. Garlic Sea Salt combines hand harvested Maldon sea salt flakes with wild and roasted garlic, and Chilli Sea Salt blends the sea salt flakes with Aleppo pepper and bird’s eye chillies. The two new flavoured salts are part of Maldon's flavoured range – joining the existing Smoked Sea Salt – designed to appeal to those who mix their own flavoured salts to enhance the flavour of dishes. Robert La Francesca, commercial director at Maldon Salt, said: “As proud makers and merchants of salt since 1882 and known for our quality salt around the world, we are regarded by consumers as their trusted seasoning advisor. People told us they wanted to see a larger range of salts from Maldon Salt, in fact 55% of people said they would intend to buy a flavoured salt by Maldon. And so, we delivered!” He continued: “These two exciting new flavoured salts really do offer fantastic flavour at your fingertips and now with our extended flavoured range there are even more ways to seize the seasoning and elevate dishes.” In July, Maldon showcased two new salts under its Merchant range, which selects “the finest salts from around the world". The salts, Himalayan Pink Salt and Kalahari Desert Salt, were selected by Maldon’s salt merchants. The flavoured salts are available to purchase now in select retailers across the UK for an RRP of £3.50.

Gü Desserts has unveiled its new range of cheesecake puddings, with 'retro' flavours crafted to evoke nostalgia among consumers. Gü is offering a modern interpretation of flavours and styles from the 1970s. This launch appeals to both younger consumers seeking a retro aesthetic and older ones reminiscing about these classic treats. The Nostalgia range boasts two new flavours. Black Forest Cheesecake is a reinterpretation featuring cherry and kirsch compote, creamy kirsch cheesecake and rich double chocolate crème on a dark cocoa biscuit base. Banoffee Cheesecake is a contemporary take on the classic, blending cocoa biscuit sprinkles, caramel banana crème, creamy mascarpone cheesecake and double chocolate crème on a cocoa biscuit base. Additionally, Gü has unveiled its Ultimate Chocolate Cheesecake, aligned with the Easter season, featuring triple chocolate rich dark ganache, creamy milk chocolate cheesecake and white chocolate crème on a cocoa biscuit bas. Kate Utting, global brand and UK marketing controller for Gü, commented: “Our Nostalgia range is bringing these much-loved classics into a new era! With retro trends and nostalgic favourites in full force – we’re excited to bring back these classics with Gü's distinctive flair. They offer consumers an affordable, luxurious treat for any night of the week." The new Gü desserts, RSP £3.75, will be available in Asda stores from 28 March, with further rollout in the following months.

The UK's Delicious Desserts Company has expanded its portfolio with its latest launch, caramelised biscuit yum yums. The new baked treats are handcrafted, combining rich caramel fondant with the crunch of caramelised biscuit pieces, encased in crispy pastry. The latest innovation was developed in response to research that revealed that 86% of young people felt many iconic British cakes had become dated, boring to eat – and needed an injection of more modern, exciting flavours, with caramel topping the desired taste sensations list. Claire Smith, head of insight at The Delicious Dessert Company, said: “Following a period of momentous growth and diversifying of our product range, we are delighted to be taking our caramelised biscuit Yum Yums into Tesco stores nationwide this month. We have a busy period this spring and summer launching five products as we continue to evolve the The Delicious Dessert Company brand.” She continued: “Over the last year we have spent time listening to customers, understanding more about the dessert flavours and product ideas that excite them – and our creative chefs have responded with innovative product ideas that will bring the joy of delicious desserts back for a new generation.” The new caramelised biscuit yum yums are available to purchase now in Tesco stores across the UK.

The Delicious Dessert Company has expanded its offerings with the launch of Pot O'Licious dessert pots and a new line of cheesecakes. The Pot O'Licious range comes in two flavours: Chocolate and Caramel, featuring layers of caramel sauce and chocolate mousse topped with chocolate chunks, and Zesty Lemon, with layers of lemon curd and lemon cream topped with white chocolate chunks. Additionally, the company is introducing two new cheesecakes: The Cookies & Cream Cheesecake features a cocoa biscuit base, vanilla cheesecake with cookie pieces and chocolate ganache with cookie chunks. The Millionaires' Cheesecake has a biscuit base, toffee chocolate with shortcake pieces and chocolate ganache with caramel curls. Claire Smith, head of insight at The Delicious Dessert Company, commented: “We are delighted to be adding these delicious new products to our popular range of Yum Yums and Eclairs, which have been so well received nationwide. These are the latest creations by our chefs, who have been toiling away over their mixing bowls and melting pots to conjure up some new delights for people's taste buds." "The result is yet more delicious creations in an ever-growing range from the fastest-growing brand in the fresh desserts category. And as with all the existing and forthcoming products in its range, the Delicious Dessert Company remains committed to reinventing dessert classics for the more adventurous tastebuds of a younger generation.” Both products are currently available from Asda stores.

Alternatives to traditional spirits and cocktails have levelled up as discerning consumers demand more from their ‘low and no’ beverages amid the rising moderation trend. FoodBev Media’s Melissa Bradshaw takes a look at how premiumisation and functional ingredients are redefining this space. Innovation in low and no alcohol alternatives has skyrocketed over the past few years, with research suggesting we have entered the ‘moderation’ era. Mindful indulgence trends, and growing interest in holistic wellbeing since the Covid-19 pandemic, have spurred the low and no movement to dizzying (or, perhaps in this case, sobering) new heights, in contrast with the 2000s drinking culture. With this shift comes an upsurge in creativity from producers, welcoming in a multitude of new options for conscious drinkers and abstainers alike – no longer will a lemonade or cola suffice for those seeking an enjoyable, alcohol-free experience across typical drinking occasions. And it is not just abstinence that is shaping this burgeoning segment. Many consumers who continue to drink are rethinking how they do so. Terms like ‘sober curious’ – where individuals question their drinking habits and aim to cut back without fully committing to sobriety – are gaining traction. Meanwhile, behaviours like ‘zebra striping’ – alternating between alcoholic and non-alcoholic drinks – reflect a growing trend towards mindful sipping. Jochen Kistner, director of category marketing for beverage EMEA at ADM, said: “Markedly, our research finds that over half of Gen Z and millennials, globally, state they have reduced their consumption of alcoholic beverages to follow a healthier lifestyle”. Low and no still represents a small, yet growing, fraction of the broader alcohol market – data from IWSR projects alcohol-free’s share of the overall sector will grow to just under 4% by 2027. The traditional spirits market is still in good health, with the low and no trend not currently posing a significant threat to traditional distillers. On the contrary, we have seen spirits giants such as Diageo embracing the trend. The group recently acquired Ritual Zero Proof, a non-alcoholic spirits brand established in 2019. Diageo also offers alcohol-free varieties of its traditional spirit brands, including its Tanqueray and Gordon’s gins, and Captain Morgan Spiced Gold rum. “The growth and innovation of the low and no alcohol category aligns with our Positive Drinking ambitions – this relates to providing choices and inclusive options for consumers,” said Siobhan Hamilton, general manager of innovation for Europe and Africa at Diageo, adding that quality and taste are the number one factors brands must deliver on when it comes to low and no. “No-alcohol brands need to represent high quality and aspiration, not just an alternative for when you are unable to drink.” Quality upgrade Beverage formats garnering traction in this space include low and no alcohol seltzers, as well as RTD cocktails and mocktails. “Consumers are showing growing curiosity in alternatives to traditional spritz drinks,” noted ADM’s Kistner. “They’re looking for new variations – from low-ABV cocktails to alcohol-free mocktails – both when dining out and in ready-to-drink canned formats available in stores.” Brands such as Naked Life Spirits, based in Australia and the UK, are leading the charge in the canned low and no cocktail space – a market ripe for innovation as consumers demand higher-quality, healthier alternatives to traditional ‘mocktails’ high in sugar and largely based on fruit juices. Naked Life offers a range of natural canned cocktails in both ‘Half Naked’ (2.5% ABV) and entirely alcohol-free formats. Its portfolio includes alternatives to traditional spritz cocktails, such as its Italian Spritz, reminiscent of the trendy Aperol Spritz. This blend incorporates extracts and distillates of bitter orange, rhubarb root, cinchona, gentian root and orange blossom, delivering a sweet yet bitter flavour reminiscent of the classic Italian aperitivo. A focus on premium, high-quality ingredients has become an essential facet of product development for brands offering alcohol-free spirits, aperitifs and RTD cocktails. Paul Mathew, founder of British non-alcoholic aperitif brand Everleaf, commented: “People are drinking less, but happy to spend more on getting better quality drinks – with or without alcohol”. He added that with the cost of eating and drinking out continuing to rise, consumers rightly expect high-quality offerings when choosing to spend. Flavour complexity A mediocre taste, akin to diluted fruit juice or an overly sweetened soft drink, is no longer acceptable in the spirit and cocktail alternatives market, where quality standards have risen significantly. To stand out from the crowd, brands must carefully approach flavour development to meet the need for premium and adventurous flavour profiles, as well as products that tell a story and evoke nostalgia or feelings of an exciting new experience. Everleaf, for example, names its three drinks – Marine, Mountain and Forest – after different natural biomes, drawing inspiration from their distinct aromas and flavours. Founder Mathew, a conservation biologist, explained: “I chose certain plants to capture some of the complexity and vibrancy of those places and their flora that I’ve been fortunate to experience”. For example, Marine contains Irish dulse, a salty and savoury seaweed, alongside Calabrian bergamot and sea buckthorn for an umami and zesty, fresh taste. Mountain combines notes of Japanese cherry blossom, rosehip and strawberry for an “aromatic and vibrant character with savoury vermouth notes,” Mathew enthused. And Forest aims to “take you on a journey from floral forest canopy to earthy and bittersweet forest floor,” featuring saffron, vanilla and orange blossom among its carefully crafted blend. Botanical, berry, tropical and exotic citrus profiles all remain popular choices in low and no beverage formulations, ADM’s Kistner highlighted, with citrus flavours in particular lending brightness and authenticity to formulations – think zingy yuzu and tangelo in canned alcohol-free cocktails and spirit alternative or low-ABV varieties. Some brands like to focus on creating something entirely unique rather than trying to mimic alcohol specifically, while others aim to resemble traditional spirits as closely as possible. Diageo’s Hamilton told FoodBev: “The production itself of non-alcoholic spirits is a challenging process and one which has required years of research and development. Alcohol is a natural preservative and steriliser; without it, we have had to develop new techniques and processes to ensure great taste and quality over time.” She added that Diageo has invested heavily into its production capabilities to produce complex alcohol-free liquids while endeavouring to retain the same quality as the traditional spirits. “With Tanqueray 0.0%, the liquid never comes into contact with alcohol,” she continued. “The botanicals are individually immersed in water, heated and then distilled before being expertly blended to capture the essence of the original brand.” Synergy Flavours, an expert in flavour solutions for beverage and food development, supports clients in the low and no space seeking to deliver an authentic taste experience. Tom Cleghorn, European category development manager at Synergy, said: “Over the last 18 months we have launched flavour ranges for four key spirits – whiskey, gin, tequila and rum – with each spirit range comprising multiple flavour profiles and cocktail flavours to help manufacturers provide an authentic spirit flavour experience without the alcohol content”. In addition to mimicking the flavour of alcohol, replicating the full taste experience – including mouthfeel and sensory cues – is a key consideration, Cleghorn pointed out. “Some of our solutions include sensation modulators, which can help to reintroduce some of the mouthfeel and after-feel sensations typical of alcoholic spirits such as tingling, burning, warming, cooling and carbonation.” Cleghorn also highlighted an increase in the popularity of bold and spicy flavour profiles across the beverages space, including in alcohol-free – such as the development of alternatives to the popular spicy margarita cocktail. Three Spirit, a UK spirits alternative company, recently launched its spicy new Livener XS drink, tapping into this growing interest. It contains a blend of chilli, watermelon, guava and ginger alongside functional botanicals schisandra, guayusa and ginseng, known for their energising properties – fitting for a product that co-founder Tatiana Mercer describes as a “euphoric pick-me-up”. The brand also uses Sichuan pepper to create a tingling sensation in its Nightcap drink, designed to evoke calmness with adaptogenic ingredients such as valerian root, lemon balm and ashwagandha. Functional future The focus on functional ingredients has become widespread across the food and beverage industry – and the low and no alcohol market is no exception. Many consumers are drawn to these drinks in search of healthier alternatives that help them feel good, offering some of the desirable effects of alcohol, like promoting relaxation, without the negative health impacts. Three Spirit’s Mercer told FoodBev: “We’re in a feelings economy now. Consumers want drinks that reduce stress, improve sleep and boost mood – without a horrendous hangover the next morning. We’re seeing that functional benefits become essential rather than just nice-to-have.” The brand’s Social product taps into the booming functional mushrooms trend, containing lion’s mane – thought to offer mood-boosting properties and other cognitive function benefits like improved focus and memory – as well as yerba mate and damiana. Little Saints, based in the US, has incorporated lion’s mane mushroom into its entire range – including its recently launched gin alternative, St Juniper. The drink combines juniper, birch, angelica root and cardamom extracts, aiming to emulate traditional gin while enhancing social interaction with its functional formulation. Megan Klein, founder and CEO of Little Saints, said that company research indicates the primary driver of consumers’ purchasing the brand’s drinks is the inclusion of functional mushrooms, closely followed by taste. “When you’re using extracts, a lot of the formulations have a tendency to taste like perfume – getting to the final product is a real art,” she explained. “Our NA spirits are made with strong extracts that provide a ‘nose’ and maintain flavour when mixed into a cocktail…In addition to the botanical extracts, the spirits contain capsicum, which provides the bite or burn feeling on the way down, along with our hero ingredient: lion’s mane.” In addition to the new St Juniper, the brand’s portfolio includes an alternative to mezcal and several alcohol-free RTD cocktails, including a spicy margarita, paloma and ginger mule. Each of the RTD drinks contain supplement-grade reishi mushroom extract, offering functional benefits to consumers as well as a more viscous mouthfeel, edging it closer to traditional RTD cocktails rather than sparkling water. Amid rising innovation in the space, Klein believes we will see an exciting merging of alcoholic and non-alcoholic cocktail menus more widely, reflecting consumers’ desires to drink more mindfully. “The future is all about freedom and choice, with each person finding their own way to drink less alcohol that feels fun and fulfilling to their individual preferences,” she concluded

The Australian Competition and Consumer Commission (ACCC) has announced it will not oppose Lactalis Group's' proposed acquisition of Fonterra Co-Operative Group's consumer, dairy ingredients and foodservice businesses. This decision marks a pivotal moment in the duo's ongoing consolidation within the Australian dairy market, particularly in regions like Victoria and Tasmania where both companies are major players. The ACCC's deputy chair, Mick Keogh, noted that the commission conducted a thorough investigation into the potential impacts of the acquisition on market competition. "We looked very closely at the transaction as it will combine two of the largest buyers of raw milk in Victoria and lead to some further consolidation in Tasmania," he commented. “While we acknowledge the concerns raised by some representative bodies, after careful consideration we have determined that the acquisition is unlikely to result in a substantial lessening of competition.” The ACCC's assessment revealed that alternative buyers of raw milk would remain active in the market, ensuring continued competition even after the acquisition. In regions such as Gippsland, the Murray and Western Victoria, Lactalis would still face constraints from other significant players, including Saputo and Mondelez. Keogh said that while Tasmania's dairy industry is already concentrated, Lactalis's current market presence is limited, suggesting that the acquisition would not significantly alter competitive dynamics. He noted that the differing end product focuses of Lactalis and Fonterra further reduce the likelihood of direct competition between the two entities, as they typically source milk from farmers with varying production profiles. The ACCC also found that the transaction would not adversely affect the wholesale supply of key dairy products, including drinking milk, cream, cheese and dairy ingredients such as milk powder. The limited overlap in product offerings between Lactalis and Fonterra means that the acquisition is unlikely to disrupt supply chains or pricing structures in these categories. Moreover, the commission highlighted the role of major retailers like Coles and Woolworths, which maintain significant bargaining power in the dairy market. These retailers not only influence market dynamics but also have the capacity to support new entrants, as demonstrated by Coles's recent acquisition of Saputo’s milk processing assets. Lactalis, a French multinational dairy group, has a robust presence in Australia through various brands, including Pauls and Vaalia. In contrast, Fonterra, based in New Zealand, operates as a co-operative owned by approximately 8,000 farmers and is known for its consumer brands such as Western Star and Mainland.

Unilever has entered the competitive instant noodle market with the introduction of Namdong, a new brand offering Korean-inspired noodle dishes designed to cater to growing consumer demand for spice and flavour. This launch comes amid a growing preference for authentic Asian cuisine in the UK, particularly Korean dishes, which have seen a surge in popularity among consumers. The Namdong range features three distinct flavours – Beef Jjigae, Chicken Jjigae and a vegan option, Kimchi Jjigae – each inspired by traditional Korean stew dishes. Notably, the product allows consumers to customise their spice levels, with heat provided in a separate sachet. This innovation aims to address the varying palates of noodle enthusiasts, from those seeking intense heat to those preferring milder flavours. The rise of Asian-inspired foods in the mini meals category reflects broader consumer trends, with research indicating that Korean cuisine is increasingly favoured among UK diners. As consumers become more adventurous with their food choices, the opportunity for products that deliver authentic flavours while accommodating personal taste preferences has expanded. Unilever's general manager for foods UK & Ireland, Georgina Bradford, noted the strategic alignment of Namdong with current market demands. She commented: “Namdong offers a rich combination of Korean-inspired flavours and addresses a clear consumer demand for customisable spice levels on noodle dishes”. This approach is particularly appealing to younger demographics, including Gen-Z and Millennials, who are driving the growth in the Asian food segment. The development of Namdong involved collaboration between Unilever’s food technologists and experts in Korean cuisine, ensuring that the product maintains authenticity while also appealing to a broad audience. The noodles are available in two formats – pots and blocks – allowing retailers to cater to different meal occasions, whether for a quick lunch or a convenient dinner option. The Namdong flavours are designed to provide a hearty, stew-like broth that enhances the overall eating experience. For example, the Beef Jjigae variant combines slow-cooked beef with roasted garlic and paprika, while the Kimchi Jjigae offers a fresh aroma with bold, fermented notes. Namdong is currently available in Morrisons, with plans for nationwide rollout beginning in August. The pricing strategy positions the products competitively, with pots retailing at approximately £1.60 and blocks at £1.30, although final pricing will be determined by individual retailers.