US ice cream brand FatBoy Ice Cream has introduced two limited-edition holiday flavours: peppermint and gingerbread. The peppermint variant combines peppermint ice cream with dark chocolate wafers, while the gingerbread version features gingerbread-flavoured ice cream between graham wafers. Russell Stokes, CEO of Casper's Ice Cream, which owns the FatBoy brand, said: "Some flavours just instantly feel like the holidays. Peppermint and gingerbread bring a sense of nostalgia, and we loved the idea of reimagining these holiday favourites as frozen treats that feel both familiar and a little unexpected. Our fans count on FatBoy for that extra thick, creamy bite made with real ice cream, and we wanted to bring that same indulgence to the holiday season." The launch forms part of FatBoy's efforts to introduce seasonal variations to the frozen novelty category, building on its existing range of thick and creamy ice cream sandwiches. The launch is available at select Albertsons, WinCo, Bashas', Eight Point, AFS and Bristol Farms stores across 13 US states, including California, Texas, Utah and Washington. The new products are available in six-packs for a limited time.

Kerry has opened a new regional Innovation Centre at Expo City Dubai, expanding its capabilities to help food and beverage manufacturers develop products tailored to local tastes and consumer preferences. The new facility brings together Kerry’s global expertise in taste and nutrition with regional consumer insights and ingredient technologies, enabling customers across the Middle East to turn product concepts into market-ready solutions. According to the company, the centre is designed to shorten product development cycles from months to days, giving manufacturers access to its chefs and scientists through shared kitchens, application laboratories and a sensory room. Customers will be able to develop, taste, test and refine products alongside Kerry’s technical teams before bringing them to market. The facility is also supported by Kerry’s proprietary artificial intelligence (AI) tools, including Kalaido for product innovation and Nexus for recipe formulation. These platforms draw on market data and the expertise of more than 1,300 Kerry scientists working across its global network of more than 60 technology and innovation centres. Edmon Scanlon, CEO of Kerry Group, said: “Our new Innovation Centre reflects our long-term commitment to the Middle East and to helping our customers grow. By bringing Kerry’s global expertise in taste and nutrition closer to customers in the region, we can work together to create better products that reflect local tastes and evolving consumer needs.” The opening also marks an expansion of Kerry’s existing presence in the UAE, where it established its first development centre in Dubai in 2013. Peter Dillane, president and CEO of Kerry APMEA, said: "With Kerry’s proprietary AI tools such as Kalaido, and our scientists working side by side with local chefs, we can taste, test and refine new ideas right here in Dubai.” Alongside the opening, Kerry has partnered with Dubai Future Foundation to launch the Taste of Tomorrow Challenge, an initiative exploring how traditional Emirati and Dubai foods can be made healthier without compromising on taste. The challenge will bring together local chefs and creators with Kerry scientists to reformulate familiar dishes and drinks, including karak, laban and luqaimat, with reduced levels of salt, sugar or fat. Participants will work across three briefs, developing their concepts in Kerry’s kitchens over ten days, before presenting their creations at Dubai Future Week on 20 November.

Kraft Heinz has agreed to sell its North American coffee business to an affiliate of private equity firm One Rock Capital Partners for an enterprise value of $650 million, while retaining a 30% non-controlling stake in the business. The proposed divestment includes the Maxwell House, Gevalia, Nabob, Yuban, Tassimo, Ethical Bean and Sanka brands. The deal forms part of Kraft Heinz’s strategy to prioritise investment in areas where it sees greater opportunities for growth and value creation. The company expects to receive approximately $500 million in net cash proceeds after taxes, which it plans to use to reduce debt. The transaction is also expected to be accretive to Kraft Heinz’s growth and margins. As part of the agreement, the North American coffee business will transfer with the assets, brands and operational resources required to continue its operations. Approximately 250 full-time employees across supply chain, sales, marketing, finance, people and performance, and R&D are expected to move to the business. The transaction will also include coffee manufacturing facilities in Jacksonville, Florida, and Vancouver, British Columbia. Steve Cahillane, CEO of Kraft Heinz, said: “This transaction is a meaningful step in unlocking value from our portfolio and will further accelerate the momentum behind our transformation. We are proud of the role these brands have played in the lives of generations of coffee drinkers, and our continued stake reflects the confidence we have in their long-term potential under One Rock's focused ownership.” Tony W Lee, managing partner of One Rock, added: "“We have long admired Kraft Heinz’s iconic coffee brands, such as Maxwell House and Gevalia, which have been household staples for more than 100 years. We intend to accelerate investment across the brand portfolio to drive growth and innovation, enhance the consumer experience, and strengthen relationships with retail partners.” The transaction is expected to close in mid-2027, subject to regulatory approval and customary closing conditions.

German plant-based ingredients company Planet A Foods has launched its second innovation in cocoa alternatives, Cocoa Booster, a functional single-ingredient cocoa powder replacement. According to PricePedia data, cocoa is heading into its second supply shock in three years, with prices rising by more than 70% since February 2026 and cocoa priced above $6,000 per tonne well into 2027. Additionally, the strengthening El Niño weather pattern is expected to threaten harvests in Ghana and Côte d'Ivoire, regions that produce around 60% of the world’s cocoa supply. Planet A noted that the pressure is shifting from cocoa butter to cocoa powder, which is used in most cocoa-flavoured biscuits, cakes, cereals and drinks. Its new Cocoa Booster ingredient enables manufacturers to lower the amount of cocoa powder used in recipes, reducing their exposure to the cocoa market. The solution is made from a single, EU-sourced plant ingredient – Planet A pointed out that alternatives to cocoa so far have mainly been limited to carob, malt or multi-component blends. The launch follows Planet A’s flagship ChoViva cocoa-free chocolate launch, made from sunflower seeds and now used in more than 230 products across 12 countries. Cocoa Booster is built on the same platform and is the company’s first foray into powder, taking the approach beyond chocolate and into broader confectionery applications. The solution comes in three profiles – natural, alkalised and dark – designed to match the taste and colour of the respective cocoa powder. They are designed to work in existing recipes without process changes, and, according to the company, can replace cocoa powder partially or up to 100% across applications such as cookies, muffins, sponge cakes, pudding creams, fat-based cream fillings and beverages. Planet A Foods also noted the opportunity to address growing interest in fibre-rich products, as rising use of GLP-1 medications for weight management continues to drive demand for nutrient-dense food options due to users’ changing eating behaviours. Cocoa Booster can allow manufacturers to raise fibre content of a recipe by partially replacing cocoa powder while retaining its taste and colour, Planet A said. Cocoa Booster contains around 69g of fibre per 100g, compared with around 37g in cocoa powder. Sara Marquart, co-founder and chief technology officer at Planet A Foods, said: “When we spoke to R&D teams, the message was consistent: they had tested alternatives, but existing powder extenders either brought an off-taste, matched only the colour but not the taste, or came with added sugars and flavours.” “We set out to solve this with one ingredient that works in the recipe they already have – and adds fibre at the same time”. Co-founder and CEO Maximilian Marquart added: “Cocoa volatility is not a one-off crisis, and manufacturers need ingredients they can plan with for years, not seasons. ChoViva has shown that alternative ingredients work at industrial scale. With our Cocoa Booster, we are bringing that experience to one of the most widely used cocoa ingredients – and we are just getting started.” Top image: © Planet A Foods

Scottish cheesemaker Highland Fine Cheeses has launched Ooh La La, a soft, lactic cow’s milk cheese inspired by the French Saint-Félicien style, ahead of the Christmas trading season. Produced at the company's Tain facility in northeast Scotland by second-generation cheesemaker Rory Stone, the new cheese features a natural geotrichum rind and is enriched with a small amount of cream to achieve a silky, soft texture. Developed over more than two years, Ooh La La has already received recognition at the British & Irish Cheese Awards 2026, winning Best Scottish Cheese and Best Soft White Rind Cheese, alongside a Gold medal. Following a further six months of refinement, the cheese is now available for UK retail distribution. The vegetarian cheese is made using a lactic cheesemaking process and gentle coagulation. Its curds are slowly hand-ladled into moulds in thin layers to retain moisture, before being lightly salted and matured for approximately two to five weeks. The resulting cheese has a delicate rind and a soft, yielding texture that becomes increasingly spoonable as it ripens. Its flavour profile combines fresh cream and cultured butter notes with hints of banana and pear drops, alongside subtle mushroom and cellar characteristics from the rind. A gentle lactic tang provides balance and a clean finish. The company said the product takes inspiration from the traditional French Saint-Félicien cheese, with additional cream and a carefully controlled ripening process helping to achieve its distinctive texture and flavour. Ooh La La is available in a 180g format, with pre-Christmas deliveries now offered to retailers. Cheesemongers, buyers and distributors can request pricing and samples directly from Highland Fine Cheeses. The launch expands the company's portfolio of specialist mould-ripened, blue, bloomy and washed-rind cheeses, which also includes Morangie Brie, Minger and Blue Murder.

The US Department of Agriculture (USDA) has announced plans to purchase up to $472.5 million worth of domestically grown and raised agricultural commodities for distribution through charitable food networks and nutrition assistance programmes. The purchases, made under the USDA's Section 32 authority, aim to support American agricultural producers facing challenging market conditions while directing surplus food supplies towards people in need. The programme will cover 15 commodity categories, including dairy, pork, chicken, rice, nuts, pulses, fruit and fish. Dairy represents the largest allocation, with $165.5 million earmarked for purchases. Other significant investments include $41 million for pork, $37 million for split peas, $30 million for almonds and $29 million for lentils. The remaining allocations include $22 million for hazelnuts, $21 million for rice, $20 million each for chickpeas and farm-raised catfish, and $20 million for chicken. A further $12 million will go towards Pacific whiting, while dried fruit mix and raisins will receive $10 million and $25 million respectively. Grapefruit and oranges have also each been allocated $10 million. US agriculture secretary Brooke L Rollins said the investment would help ensure American-produced food reaches communities in need while rewarding domestic farmers and food producers. The USDA said the purchases are intended to help stabilise agricultural markets by providing support during periods of supply and demand imbalance, price pressure and unexpected market disruption. The initiative is also expected to benefit businesses across the wider food supply chain, including processors, packers, transport operators and other workers involved in moving agricultural products from farms to consumers. Through its Agricultural Marketing Service (AMS), the USDA regularly purchases domestically produced and processed agricultural commodities. These products, known as USDA Foods, are distributed through federal nutrition assistance programmes and form part of the country's food assistance network. The department said the latest purchasing programme would channel funding to producers across the US, including pulse growers in the Northern Plains and Pacific Northwest, tree nut and citrus producers, Southern catfish farmers, rice growers, livestock and poultry producers, and the West Coast fishing industry. The investment forms part of the Trump administration's stated commitment to supporting domestic agricultural producers while strengthening the country's food supply and nutrition assistance systems.

Chocolate brand Fatso has partnered with coffee company Rave to launch Mix Master, a limited-edition chunky dark chocolate bar combining Colombian coffee, caramelised hazelnut and honeycomb. The new product brings together Fatso’s single-origin Colombian dark chocolate and Rave’s flagship El Carmen No. 50 coffee, creating a flavour combination that celebrates both brands’ focus on quality ingredients and responsible sourcing. The chocolate is made using cacao sourced through Fatso’s partnership with Colombian family-run business Luker Chocolate, while the coffee comes from Rave’s El Carmen sustainability project. Grown in Colombia’s Huila region, El Carmen No. 50 is Rave’s best-selling single-origin coffee, with flavour notes of caramel, chocolate and red fruits. The collaboration also extends to the product’s packaging, which features a boombox-inspired design reflecting the brands’ shared interest in music culture, arts and challenging category conventions. Ella McKay, co-founder of Fatso, said: “We’ve taken seriously good Colombian dark chocolate, teamed it up with Rave's seriously good Colombian coffee, and made something that has no right being this delicious.” Rob Hodge, co-founder of Rave Coffee, added: “Bringing our single origin El Carmen No. 50 coffee together with their single origin Colombian dark chocolate felt like a no-brainer. The result is an exceptional chunky bar that proves great ingredients speak for themselves.” Rave works with green coffee social enterprise Raw Material to support farming communities behind El Carmen, helping improve access to speciality coffee markets, invest in quality-control infrastructure and secure more stable prices for producers. Launched in 2022, Fatso specialises in chunky dark chocolate bars made with single-origin cacao from Luker Chocolate in Colombia. Rave Coffee was founded in 2011 and roasts its coffee to order. Mix Master is available online from Fatso and Rave, with a recommended retail price of £7.95.

Sidel Group has introduced a new weight-based filler designed to improve filling accuracy, reduce product waste and increase operational efficiency for edible oil producers and bottlers. The company showcased the solution at CibusTec 2026, held in Parma, Italy, from 27-30 October. Designed to deliver precise filling without underfilling or overfilling, the machine achieves an accuracy of within 0.5g per kilogram of oil, with a standard deviation of just 0.8g. The system incorporates several design features to optimise performance, including brushless motors that reduce vibration and an optimised filling process that makes full use of the available production time to achieve the desired filling speed. It also uses automated ‘in-flight oil’ measurements to calculate and compensate for the oil remaining between the filling valve and container when the valve closes. This helps improve dosing accuracy and minimise product losses, including during initial bottle measurements. Davide Sighinolfi, Sidel's vice-president for food, home and personal care, said: “With our new filler, we meet the needs of edible oil producers and bottlers to provide highly accurate filling, ease and efficiency and minimal energy consumption.” Beyond filling precision, the solution has been designed to simplify operations and maintenance. Each component is controlled by an individual servo motor, supporting predictive maintenance and easier servicing. The machine accommodates container formats from 0.5 to five litres and can process PET, glass, cans and HDPE packaging on the same line. Tool-free changeovers also allow manufacturers to switch between formats without additional tools. High-efficiency brushless motors help reduce electricity consumption compared with traditional alternatives, while energy monitoring capabilities support manufacturers in tracking consumption and meeting predefined targets. The new filler forms part of Sidel’s wider portfolio of packaging solutions, which includes line design and integration, complete equipment systems and lifecycle services. Sébastien Sergues, director of portfolio for food, home, personal care and wine and spirits solutions at Sidel, said the launch strengthens the company's food portfolio by combining filling precision, flexibility and efficiency to deliver value across customers' packaging lines.

The UK government and European Union (EU) have reportedly agreed on a draft deal to remove checks and red tape currently impacting exporters of food and agriculture products since Brexit. On 19 May 2025, the UK and EU reached a landmark post-Brexit trade deal that included plans to pursue a new Sanitary and Phytosanitary (SPS) agreement, aiming to make it easier and cheaper to move goods between the UK and the EU, as well as within the UK itself, including more convenient movements from Great Britain to Northern Ireland. According to BBC News, a 200-page draft text for the SPS has now been circulated to EU nations in Brussels, for consideration during a meeting today (4 November 2026). The food deal will significantly impact businesses across the UK and EU’s food and agriculture value chain, including farmers and producers, food and beverage brands, logistics providers and retailers. It is expected to boost the UK’s resilience following a substantial drop in exports to Europe since the UK left the EU’s single market – estimated to have fallen by around a third since 2019 – with businesses reporting rising costs and disrupted supply chains due to border delays and increased administrative burden. The deal could see the UK once again export fresh meat and seafood products, such as burgers, sausages and shellfish, into the EU, while some routine checks on various animal and plant products will be removed completely. This includes the removal of £200 Export Health Certificates, currently required to prove a product meets certain health requirements of the country it is being exported to. The UK government said it expects the measures to reduce supply chain volatility, increasing food availability and resulting in lower prices for consumers. UK food trade association The Provision Trade Federation (PTF) described the news as a “welcome ray of light for a sector beset by regulatory and inflationary costs”. Commenting on the draft agreement, Rod Addy, the PTF’s director general, said: “Since leaving the EU, UK food companies have collectively spent billions of pounds on export health certificates, for example. In many cases this has made it too expensive for smaller businesses to export to the Continent at all. Now they may be able to reconsider that and realise some untapped potential.” Addy said the agreement is “the best news the food industry has had in the past ten years,” with current checks and extra costs proving “hugely damaging” for exporters of short shelf-life products like dairy and chilled meats. The PTF represents companies across food processing, manufacturing and trading, with its sectors accounting for roughly 20% of UK household expenditure on food (around £24 billion a year). “While few have seen the wording of the draft deal yet, we believe the intent is also to allow the UK access to the EU digital TRACES system, which manages import, export and intra-EU trade for animals, plants and related products, so we should have greater visibility of any issues impacting on our commercial relationship with the EU,” Addy added. The SPS deal was originally expected to come into effect in mid-2027 – however, according to sources cited by The Guardian, it will likely not be implemented until the first quarter of 2028 due to the UK’s change in prime minister causing a six-month delay to the second EU-UK summit, due to be held on 20 November 2026. Earlier this year, in an exclusive piece for FoodBev, James Watson, partner at business management consultancy firm Argon & Co UK, noted that uncertainty over the deal and its timeline has threatened to “derail optimism,” exacerbated by other challenges for the F&B industry including rising operational costs and geopolitical instability adding further supply chain disruption. He noted the firm’s research suggests over half (53%) of F&B leaders have been delaying technology investments until market conditions stabilise. While the PTF’s Addy welcomes this week’s news, he warned that the UK will still face customs paperwork, inspections and charges, with SPS “teething issues” expected similarly to those seen when the UK left the EU. “The success of any transition period will depend on how well industry and government collaborate,” he said. “Like many other trade associations, the Provision Trade Federation has been working with the Department for Environment, Food and Rural Affairs (DEFRA) for over a year since the announcement of the Common Understanding between the UK and EU in May 2025 to highlight members’ core concerns and offer advice and support about how to tackle them. We will continue to do so to ensure the best possible outcome for food manufacturers and traders in the shortest practicable timescale.”

Arla has expanded its protein portfolio with the launch of a water-based protein drink, Arla Protein Water. The product, which contains whey protein derived from milk, comes as demand for protein grows among Danish consumers, with the category increasingly extending beyond sports nutrition to everyday consumption. Arla said the new drink complements its existing range of protein-rich products, offering an alternative format for consumers looking for convenient protein options. The company said the drink is not intended to replace regular water, but to serve consumers looking for a protein-containing beverage in specific situations, such as after physical activity or while on the move. Henrik Lilballe Hansen, country director at Arla Denmark, said: “Protein is no longer a niche. It has become part of many consumers' daily choices, which is why we also see a demand for new formats. With Arla Protein Water, we give consumers a fresh and easy way to choose protein, while building on our strong competencies within milk and whey protein." Hansen added: “We start where the need for on-the-go products is greatest. This gives us a good starting point to learn from consumer reactions and assess how the category can develop over time." Arla Protein Water launched in Denmark on 1 November 2026 and is available at locations including petrol stations and fitness centres.

Hudsonville Ice Cream has appointed CJ Ellens as its next chief executive officer, effective 1 January 2027. CJ Ellens Ellens, who currently serves as executive vice president, will succeed Tina Floyd, who has held the CEO position since January 2023. He has worked at the US ice cream manufacturer for two decades, holding a variety of roles during that time. The appointment follows a succession planning process developed over several years by Denny and Scoob Ellens, alongside trusted advisors, to prepare the company for its next generation of leadership while preserving its culture, values and entrepreneurial spirit. During her tenure, Floyd has overseen a period of growth and transformation, including the expansion of Hudsonville's branded and co-manufacturing businesses and the strengthening of its capabilities. She will continue to support the company during the transition, working with Ellens and remaining involved as a trusted advisor. As CEO, Ellens will focus on building on the company's existing foundations and positioning it for long-term growth. His priorities include investing in employees and capabilities, using technology to strengthen operations and competitiveness, deepening relationships with partners and pursuing new business opportunities. Bruce Los, a member of Hudsonville's board of directors, said: "CJ has a deep connection to Hudsonville and a real appreciation for the people and values that are at the heart of who we are. As a locally owned company, that connection to our people and community matters deeply to us. We've watched him grow as a leader over the years, and we're confident in his ability to build on what has already been created while continuing to move Hudsonville forward." Commenting on her departure from the CEO role, Floyd said: "Hudsonville and its people have come to mean so much to me, and it has been a true privilege to serve alongside this team. I'm incredibly proud of what we've accomplished together and have tremendous confidence in CJ, not only as a leader, but as someone who deeply understands and cares about this company. I look forward to continuing to support the team and staying connected to the people who make Hudsonville so special." Ellens added: "It's hard to put into words how much it has meant to build Hudsonville alongside Denny and Scoob, and to work with Tina over these last several years. There's a tremendous amount of hard work, sacrifice and heart behind where we are today, and I'm deeply grateful for each of them and the many people who have been part of that journey." He added: "As we look ahead, I feel a real sense of responsibility for what we've built together, but also an incredible excitement for what is still possible. We've built something special together, and I believe the best of Hudsonville is still ahead of us. I'm excited about the momentum we're building and what we can accomplish together – not only for the business, but through the impact we can have on our people, our partners and the communities we serve."

SalzburgMilch has officially completed its merger with Pinzgau Milch, bringing the two Austrian dairy businesses together under a single company following registration in the commercial register. The combined business will operate as SalzburgMilch, with 90% of its shares owned by the Salzburger Alpenmilch Genossenschaft eGen cooperative, representing its member farming families. The remaining 10% is held by HMP Immobilien Holding GmbH. The merger is expected to strengthen SalzburgMilch's position in the Austrian dairy market, with projected annual turnover of approximately €526 million in 2025 and an export share of around 39%. The company will retain its position as Austria's third-largest dairy business. SalzburgMilch also aims to reinforce its position as the country's largest specialist milk processor and a leading Central European processor of hay milk and organic milk. It expects to process approximately 459 million kilograms of milk in 2026, including around 266 million kilograms of specialist milk. The combined operation will support approximately 3,200 predominantly small-scale family farms and around 750 employees, strengthening the regional dairy value chain. Managing directors Andreas Gasteiger and Sebastian Mösl will continue to lead the business. Gasteiger said the merger would enable SalzburgMilch to respond more effectively to industry developments and bring together expertise across the organisation. The company's four production sites in Salzburg-Itzling, Lamprechtshausen, Maishofen and Kössen will remain operational, with each continuing to focus on its respective production strengths. Salzburg-Itzling specialises in milk, fresh cheese and a range of dairy products, while Lamprechtshausen focuses on hard and semi-hard cheeses. Maishofen and Kössen produce a variety of dairy products, including speciality products for international markets, alongside contract manufacturing. According to Mösl, closer collaboration between the sites is expected to generate efficiencies across milk collection, processing, logistics, production planning, purchasing and sales. Following the merger, SalzburgMilch's portfolio comprises more than 1,000 products, including fresh and long-life milk, natural and fruit yogurts, skyr, sour cream, cream, quark, fresh cheese, puddings and milk-based drinks. The range also includes hard and semi-hard cheese specialities, organic products and catering supplies, alongside products developed for domestic and international retail partners. The company also specialises in developing and manufacturing dairy products in plastic bottles.