Damm UK has acquired a stake in London-based Dalston’s Soda Co, making the soft drinks producer the first non-beer partner to join its Accelerator Programme at the Damm Eagle Brewery in Bedford. The Accelerator Programme supports emerging beverage brands with manufacturing, innovation and distribution, drawing on Damm’s experience producing and distributing soft drinks in Spain. Under the partnership, Damm will provide Dalston’s with production, distribution and commercial support as the soda brand seeks to expand across the UK on- and off-trade markets. Dalston’s produces soft drinks using real fruit, with no added sugar, artificial sweeteners or flavourings. The company is also a certified B Corp. Luke White, managing director of Damm UK, said: “We are excited to welcome Dalston’s as our first soft drinks partner which is well aligned with Damm’s premium offering that centres around craftsmanship, excellent ingredients and outstanding quality. We look forward to seeing Dalston’s flourish as we work together to help support its growth in the UK and beyond.” Dalston’s founder Duncan O’Brien described the investment as a “huge vote of confidence” in the business, adding that working with Damm would provide significant opportunities for growth. Giles Brook, chairman of Dalston’s Soda Co, said the brand could play an important role in Damm’s developing soft drinks portfolio, offering trade customers a natural alternative to conventional soft drinks. The deal follows Damm’s acquisition of the Old Speckled Hen beer portfolio earlier in July and forms part of the brewer’s strategy to develop into a broader beverage company. Damm relaunched its Bedford facility as the Damm Eagle Brewery in October 2025 following a £70 million modernisation programme. The upgrades included new syrup handling and mixing equipment, alongside a new canning line and additional production capacity. The site has the potential to expand to an annual capacity of two million hectolitres, with Damm now planning a further phase of improvements. Financial terms of the investment were not disclosed.

Tara O'Connor Pack leaks remain one of the leading causes of retailer returns, posing a direct threat to profitability, brand reputation and consumer trust. Tara O’Connor, product manager for tray sealers at Ishida Europe, outlines the practical steps manufacturers can take to reduce failure rates and strengthen packaging performance across the supply chain. In an increasingly competitive and cost-conscious market, ensuring seal integrity is no longer just a quality control measure. It is a critical business imperative. For manufacturers using modified atmosphere packaging (MAP), consistent tray sealing and reliable leak detection are fundamental to protecting product quality, extending shelf life and maintaining strong retailer relationships. Mapping the future of packaging As demand for more sustainable packaging formats accelerates, MAP continues to play a vital role across a wide range of fresh and chilled food categories. By carefully controlling the gas composition within each pack, MAP slows spoilage and preserves product freshness throughout distribution. Its continued popularity lies not only in its technical effectiveness but also in its commercial appeal. MAP solutions often offer a more cost-efficient alternative to formats such as vacuum skin packaging, while still meeting retailer and consumer expectations for visibility, convenience and shelf presence. Tray-based formats, in particular, remain highly familiar to shoppers, helping to reinforce trust at the point of purchase while delivering the performance needed behind the scenes. Why seal integrity matters more than ever The effectiveness of MAP hinges entirely on one critical factor: seal integrity. Even minor inconsistencies can compromise the controlled atmosphere within a pack, leading to premature spoilage, rejected stock and significant financial losses. In high-volume production environments, these issues can quickly scale, impacting entire batches and straining retailer-supplier relationships. At the same time, manufacturers face mounting pressure to increase throughput, reduce waste and control operational costs. As a result, sealing performance must be achieved without sacrificing efficiency. This is driving increased investment in high-performance tray sealing technologies capable of delivering both precision and productivity. Advanced systems can help manufacturers maintain consistent seal quality at speed, while supporting wider goals around sustainability, cost control and operational resilience. The hidden risk of microleaks While sealing technology continues to advance, one persistent challenge remains: microleaks. These microscopic perforations, often undetectable through traditional seal-testing methods, can allow gases to escape, undermining shelf life and compromising product quality. Despite their size, their impact is significant. Conventional testing methods are not only labour-intensive and inconsistent, but they also only assess individual packs rather than providing a complete view of sealing performance across a production line. Moving towards smarter inspection To address this challenge, manufacturers are increasingly turning to automated, in-line leak detection systems that offer greater accuracy, speed and scalability. These next-generation solutions allow every pack to be inspected without damaging the product, delivering real-time insights and enabling faster intervention when issues arise. A combined approach to performance As the industry continues to evolve, maintaining best practice in MAP requires a more integrated approach. Seal integrity can no longer be treated in isolation. It must be supported by robust sealing technology and advanced inspection systems working in tandem. By combining high-performance tray sealing with automated leak detection, manufacturers can reduce pack failure rates, minimise costly returns and strengthen relationships with retailers. Ultimately, investing in the right technology is not just about protecting the product. It is about protecting the brand. In a sector where reliability, efficiency and sustainability are increasingly interconnected, ensuring seal integrity is key to delivering consistently high standards and long-term commercial success.

Plant-based meat brand Juicy Marbles has expanded into the sausages category with the UK launch of its new ‘Butcher-Minced Bangers,’ launching exclusively with online retailer Ocado. The brand, well-known for its range of whole cut-style products, said its latest launch is the answer to a category ‘long overdue for an experiential overhaul. According to Juicy Marbles, currently available plant-based sausages lack the authentic experience of traditional, butcher-made options. This is due to their production process, which involves emulsifying proteins and fats, which are then cased to create a ‘hotdog-like’ texture, the brand noted. Now, Juicy Marbles has developed its latest offering by employing the traditional technique of mincing whole pieces of meat and real fat cubes – but using its own plant-based whole cuts as the base. Luka Sinček, co-founder of Juicy Marbles, said: “Plant-based sausages have tasted good for a long time. They opened people’s minds to the potential of plant-based meat. However, our credo demands that if we can give something an experiential overhaul, we must.” The Bangers feature a coarse-ground structure with visible fat cubes to provide marbled juiciness, designed to cook, taste and feel like butcher-made sausages. According to the brand, they offer a ‘hearty, beef-style flavour,’ well-suited to traditional British meals such as bangers and mash, full English breakfasts and toad-in-the-hole. They contain 12.4g of protein per 100g, zero preservatives, and a source of iron, B12 and fibre. The sausages can be cooked in six to eight minutes, forming a golden brown crust and releasing their fats and juices with a ‘premium, indulgent feel,’ Juicy Marbles said. The product is launching on Ocado today (31 July 2026) in packs of six, priced at £4.09 per pack.

Galaxy is expanding its More to Share chocolate range with two new bakery-inspired flavours: Galaxy Millionaire Crumble and Galaxy Cinnamon Swirl. The new variants combine Galaxy’s signature smooth chocolate with familiar dessert and bakery flavour profiles, tapping into consumer demand for comforting and nostalgic tastes. According to research commissioned by the brand, more than a third (36%) of Galaxy consumers rank Millionaire’s Shortbread as their favourite dessert-inspired flavour. Meanwhile, the continued popularity of cinnamon across the bakery category is providing further opportunities for brands to translate familiar flavours into new formats. Galaxy Millionaire Crumble combines rich caramel and buttery crumble notes inspired by Millionaire’s Shortbread, while Galaxy Cinnamon Swirl is designed to recreate the warming sweetness of a freshly baked pastry. The new products are positioned around everyday indulgence and affordable treats, with the brand suggesting that the flavour-led launches can help retailers drive incremental sales and encourage shoppers to explore the wider Galaxy portfolio. Romi Mackiewicz, brand director at Galaxy, said: “Small moments of indulgence can make all the difference, and familiar bakery flavours have a unique way of bringing comfort. We wanted to capture those much-loved tastes through Galaxy’s signature smooth chocolate, creating two new flavours that offer a fresh twist for loyal fans while inviting new consumers to experience Galaxy.” Both launches are available in 160g More to Share blocks, with an RRP of £3.25 each. Galaxy Millionaire Crumble and Galaxy Cinnamon Swirl are currently available at Food Warehouse and Iceland, while stocks last. The products will continue to roll out nationwide across the UK at Tesco, Co-op, Sainsbury’s, Asda and other retailers throughout autumn 2026.

Meat and seafood manufacturer Hilton Foods has agreed to sell its Dutch-based vegan and vegetarian business, Dalco Food, to LiveKindly Collective for £5.4 million. The deal follows LiveKindly’s recent acquisition of German plant-based food brand Greenforce, with the company continuing to expand its portfolio in the plant-based space. Other brands under the LiveKindly Collective include Fry’s Family Foods, Like, and Oumph. LiveKindly’s mission is to help drive the shift forward a more sustainable food system and ‘make plant-based living the new norm’. It has an international footprint, headquartered in the US with additional manufacturing facilities in the Netherlands, Sweden and South Africa. Hilton Foods – headquartered in Huntingdon, UK – said the transaction is consistent with its strategy to focus investment on and drive growth from its core meat and fresh prepared food businesses, while also aiming to improve performance and maximise value from its seafood, vegan and vegetarian businesses. The company took ownership of Dalco in 2021. Dalco is expected to be treated as an asset held for sale in the company’s 2026 interim results, set to be announced on 3 September 2026. Hilton Foods reported that Dalco made an adjusted operating loss of approximately £2 million in the first half of 2026, expected to be reported as a loss from discontinued operations.

Theakston Brewery and kombucha producer Equinox Kombucha have joined forces to launch Hopbucha, an alcohol-free fermented drink combining the brewing heritage of traditional British beer with kombucha. The Yorkshire-based companies have developed Hopbucha in response to growing demand for no-alcohol drinks designed specifically for adult palates. The drink is fermented using Equinox’s SCOBY (Symbiotic Culture of Bacteria and Yeast), delivering the live cultures and mouthfeel associated with kombucha. The fermented tea is then flavoured using Theakston’s hop-blending expertise, creating a drink with citrus bitterness and a refreshing profile intended to appeal to beer drinkers. Andy Braithwaite, managing director of Equinox Kombucha, said: “What started as a fun experiment to see how we could collaborate and combine our skills to play with a palate of exciting flavours has transformed into something special that offers the best of both brewing worlds." Richard Bradbury, managing director of Theakston Brewery, said: “With no and low alcohol drinks growing and the market maturing into one where there are products aimed squarely at adults, we felt that Hopbucha offered something different." Hopbucha follows Theakston’s existing move into the alcohol-free category with its Nowt Peculier 0.0% beer. However, the new product moves beyond conventional alcohol-free beer by combining hop character with the fermented positioning of kombucha. The product will initially be available online through Amazon, Theakston’s website and Equinox Kombucha’s website, before expanding into supermarkets, convenience stores, farm shops and the hospitality sector nationwide. The launch brings together two established Yorkshire businesses. Equinox has been producing craft kombucha near Halifax for almost 15 years, while family-owned Theakston Brewery was founded in Masham in 1827 and is known for beers including Old Peculier.

General Mills has launched its 2026 seasonal product line-up in the US, featuring new autumn-inspired baking mixes alongside returning pumpkin spice and Halloween-themed products. The range includes three new limited-edition Betty Crocker mixes: Pumpkin Spice Cheesecake Bar Mix produces cheesecake bars with a graham-style crust, while Apple Cider Delights Cake Mix and Maple Delights Cake Mix both contain pudding mix to create a moist texture. Returning products include Betty Crocker’s Caramel Apple Cookie Mix, Gingerbread Cake & Cookie Mix and Soft Baked Pumpkin Spice Cookie Mix, as well as Pumpkin Spice Cheerios. Pillsbury has brought back several seasonal products, including Cinnabon Grands Pumpkin Spice Sweet Rolls, Pumpkin Cookie Dough with cream cheese-flavoured chunks and its Shape Cutout Cookie Dough in Sugar Skull, Spooky Cat, Pumpkin and Ghost designs. The wider Halloween range features products from Annie’s, Chex Mix, Fruit by the Foot, Fruit Roll-Ups, Gushers and Immaculate Baking Co. Highlights include Annie’s Halloween Pasta & Cheddar, Chex Mix Halloween Muddy Buddies and Organic Pumpkin Spice Cinnamon Rolls from Immaculate Baking Co. The limited-edition products are available from retailers across the US throughout the season, while stocks last.

Sargento Foods has signed a definitive agreement to acquire California-based La Terra Fina, a producer of premium dips, spreads and refrigerated quiches. The deal will see the family-owned cheese company enter the deli department of grocery retailers nationwide, expanding its portfolio beyond natural cheese and into the growing premium refrigerated foods category. Financial terms of the transaction have not been disclosed. The acquisition is expected to close in late September, subject to customary closing conditions. Founded in 1983 and headquartered in Union City, California, La Terra Fina employs approximately 250 people. The company produces a range of ready-to-eat refrigerated quiches, dips and spreads made with what it describes as simple, high-quality ingredients. Its products are sold through club stores, supermarkets and specialty grocery retailers across the US, as well as in Canada and Mexico. The business has been a private affiliate of Catamount Management Corporation since 2015. Sargento said La Terra Fina’s portfolio will complement its existing business as consumer demand for “real food” across meals and snacking occasions continues to grow. Louie Gentine, third-generation chairman and CEO of Sargento Foods, said: “Our purpose at Sargento is to find new ways to add value to people's lives. Every day we do our best to make their lives better with food that brings them together." The acquisition will also give Sargento an opportunity to build on La Terra Fina’s existing consumer following, while leveraging its own focus on innovation and quality. La Terra Fina president and CEO Stephen Cottrell said: “This venture reflects the strength of what we've built and puts La Terra Fina in a great position for accelerated growth. And what's even better is that our cultures are genuinely aligned. Sargento puts people first, just as we do." The acquisition marks a significant portfolio expansion for Sargento, which was founded in Plymouth, Wisconsin, in 1953. The company has more than 2,500 employees and reported $1.7 billion in net sales. Sargento is best known for its natural cheese products, including sliced, shredded and snack cheeses, as well as cheese blends and ingredients. As both companies are privately held, neither has disclosed financial details of the transaction.

Ehrmann Cornish Dairy has promoted chief commercial officer Ed Watts to CEO, effective immediately. Ed Watts Watts takes the helm as the company enters the next phase of its UK growth strategy following the integration of Cornish Dairy Co and a period of investment in its operations. As CEO, he will oversee the company’s long-term development plan, with a focus on expanding manufacturing capacity, establishing the Ehrmann brand in the UK and strengthening its branded and own-label dairy operations. Ehrmann Cornish Dairy is currently investing in a new desserts facility, scheduled for completion by the end of 2026. A wider programme of efficiency projects is also expected to generate cost savings by early 2027. Watts has more than 20 years of experience in the FMCG sector, including senior commercial roles at Johnson & Johnson, Reckitt and Mars. Before joining Ehrmann Cornish Dairy in 2025, he served as UK commercial director at JDE Peet’s, where he led the commercial strategy for its UK coffee business. During his tenure as chief commercial officer at Ehrmann Cornish Dairy, Watts helped strengthen customer relationships, advance innovation and support the integration of Cornish Dairy into the wider Ehrmann business. Watts said: "This is an incredibly exciting opportunity to lead a business with such strong foundations, exceptional people and genuine ambition. We've already made significant progress in stabilising the business, investing in our operations and building long-term partnerships with customers and farmers, and now we're focused on accelerating that momentum." "My vision is for Ehrmann Cornish Dairy to become recognised as one of the top three dairy companies in the UK. We have the scale, expertise and investment behind us to achieve that, and by continuing to innovate, investing in our manufacturing capabilities and delivering outstanding products for both branded and own-label customers, I'm confident we can establish ourselves as one of the defining businesses in the UK dairy sector." Top image: © Ehrmann

Carlsberg Group is expanding its long-standing partnership with PepsiCo, taking on production, sales and distribution of PepsiCo’s soft drinks portfolio in Azerbaijan from 1 January 2027. Under the new agreement, Carlsberg will become PepsiCo’s bottling partner in the market, with the partnership expected to double the brewer’s business in Azerbaijan. To support the agreement, Carlsberg will expand its Xirdalan brewery, enabling the site to produce PepsiCo’s beverage portfolio alongside the company’s existing local beer operations. The move will further diversify Carlsberg’s presence in Azerbaijan, bringing PepsiCo’s soft drink brands into its established local beverage portfolio. The agreement also expands Carlsberg’s bottling relationship with PepsiCo to 15 markets. These currently include the UK, Ireland, Norway, Sweden, Switzerland, Kazakhstan, Kyrgyzstan, Laos and Cambodia, with Denmark, Finland, Estonia, Latvia and Lithuania set to join from 2029, alongside Azerbaijan from 2027. Jacob Aarup-Andersen, CEO of Carlsberg Group, said: “We’re excited about the further expansion of our long-standing partnership with PepsiCo to Azerbaijan. With the new agreement, we’re adding PepsiCo’s iconic brands to our strong local beer portfolio in the country and significantly growing our business in that market, which will allow us to offer consumers more relevant and diverse choices across occasions.” Eugene Willemsen, CEO of International Beverages at PepsiCo, said “We’re proud to expand our long-standing partnership with Carlsberg to Azerbaijan, an important step in strengthening our footprint across high-potential markets." Willemsen continued: “Carlsberg brings deep local expertise and strong execution capabilities, and together we’re well positioned to accelerate growth, build our brands and deliver even more for consumers and customers across Azerbaijan.” The agreement forms part of a wider expansion of the Carlsberg-PepsiCo partnership, which has grown to encompass multiple markets across Europe and Asia.

California-based Joel Gott Wines has launched Sauvy B, a new line of ready-to-drink (RTD) canned Sauvignon Blanc spritz beverages with added electrolytes. The unique innovation responds to the ‘spritz culture’ and functional refreshment trends, launching as consumer interest in lighter alcoholic beverages, wellness trends and convenient RTD formats continues to grow. Sauvy B is made with California Sauvignon Blanc, sparkling water, electrolytes from Himalayan pink salt, and bright citrus flavours. It is available in lime and grapefruit flavours, with each 12oz can containing approximately 100 kcal, delivering a lower-calorie alternative to traditional wine and many RTD alcohol options such as canned cocktails. The innovation was developed by fourth-generation California vintner Joel Gott and his wife and winemaking partner Sarah Gott, building on the pair’s longstanding Sauvignon Blanc expertise while aiming to ‘reimagine how wine can show up in everyday life’. The 4.5% ABV drink is described as offering a ‘pure citrus flavour with soft, refreshing bubbles and a crisp, easy-drinking profile that fits all occasions’. Co-founder Joel Gott said: “We saw an opportunity to bring together everything people are looking for right now: great flavour, convenience and a fresh take on Sauvignon Blanc”. The drink is now rolling out in major US retailers including Target, Walmart and Total Wine & More, as well as online in select markets. It has a suggested retail price of $13.99 per four-pack, with expanded distribution and a national roll-out continuing into January 2027.

Fortnum & Mason has launched Pineapple Rum, the inaugural release in its new Amalthea Experimental Series, showcasing small-batch spirits innovation from its Piccadilly distillery. Available exclusively in-store, the limited-edition spirit is made using whole fresh pineapples, which are hand-cut and gently batch-dried at Fortnum & Mason before being macerated in a blend of five cask-aged Caribbean rums. The resulting spirit combines fresh pineapple flavour with warming baking spice aromas and delicate pastry notes, creating a tropical profile designed for both cocktail applications and food pairing. The recipe was developed by Arnold Harrison, a member of Fortnum & Mason’s in-house distillery team, as a “Made in Piccadilly” creation. The spirit is distilled, bottled and hand-labelled at the retailer’s Piccadilly store. Fortnum & Mason said the Amalthea Experimental Series has been created to celebrate small-batch innovation from its distillery, with Pineapple Rum marking the collection’s first release. The spirit is positioned for use in classic rum cocktails and Tiki-inspired serves, while the brand also recommends pairing it with cloudy apple juice and a citrus garnish. Its tropical flavour profile is also intended to complement food, with suggested pairings including barbecue dishes, marinated chicken and roasted pineapple desserts. Just 100 bottles of Fortnum & Mason Amalthea Experimental Series Pineapple Rum have been produced, making it a limited-edition release. The launch forms part of Fortnum & Mason’s wider focus on innovation across food and drink. The retailer, which was founded in London in 1707, has increasingly developed its Piccadilly site as a destination for food and drink experiences alongside its retail offer. Fortnum & Mason’s Pineapple Rum is available exclusively in-store now.