Supermarkets across Sweden, Belgium, Luxembourg, Ireland and Estonia have experienced refrigeration and freezer disruptions following suspected cyberattacks, forcing some retailers to dispose of affected food products. The incidents occurred on Monday and follow a similar attack in France last month, when hackers remotely accessed refrigeration systems at hundreds of supermarkets and independent stores, causing temperatures to rise and putting food stocks at risk. In Sweden, ICA Group confirmed that a limited number of its stores had been affected overnight by an incident targeting refrigeration and freezing systems. An ICA Kvantum store in Sjöbo, southern Sweden, reported that its refrigerators and freezers had been hacked and set to 50°C. In a Facebook statement, the retailer said staff were disposing of affected products. Meanwhile, Swedish supermarket chain Coop reported refrigeration problems at six of its stores in central Sweden, according to news agency TT. In Belgium and neighbouring Luxembourg, Delhaize said an IT incident had affected refrigeration systems at several dozen stores, primarily in Belgium. The company said the disruption had temporarily reduced the availability of fresh and frozen products in affected locations. However, its distribution centres continued to operate normally, with no reported disruption to store deliveries. Carrefour also confirmed that a cyberattack targeting refrigeration systems had affected 15 of its more than 700 stores in Belgium. The retailer described the impact as "extremely limited". The incidents highlight the potential vulnerability of food retail infrastructure to cyberattacks, particularly systems responsible for maintaining temperature-controlled storage. Refrigeration failures can pose significant food safety and waste challenges for retailers, with temperature excursions potentially compromising the quality and safety of chilled and frozen products. The latest incidents follow an attack in France last month, in which cybercriminals remotely manipulated refrigeration systems across hundreds of supermarkets and independent stores, raising temperatures and forcing retailers to assess affected food stocks. The spread of similar incidents across multiple European markets raises further questions about the cybersecurity of connected refrigeration equipment and the potential operational risks facing food retailers. UPDATE: According to BBC News reporting, businesses across the UK's meat supply chain also experienced cyber attacks. The National Cyber Security Centre (NCSC) told the BBC it was aware of "a couple of instances where vulnerable technology had been exploited in the UK." The British Association of Independent Meat Suppliers (AIMS) reported some of its more than 300 members had unexpectedly become what it called "collateral" as part of the hacks.

GEA has announced the launch of the GEA ProCoater, a wet coating machine developed to help food processors achieve more stable batter flow, more consistent coating pick-up and higher line efficiency. Demand is growing for coated convenience foods as consumers seek crispy textures, visual appeal and new formats in categories such as plant-based and hybrid, GEA noted. However, manufacturers are facing cost pressures and challenges around complex coating recipes, scrutiny over quality and limited access to skilled operators. The GEA ProCoater aims to address these challenges by enabling precise, repeatable control of batter application across poultry, pork, fish, cheese, plant-based and hybrid food products. © GEA According to GEA, the solution’s patent-pending guided return flow system reduces air entrainment and foam formation by up to 80%. This aims to allow for a more consistent batter flow and more uniform curtain, enabling processors to reduce defects such as voids and white spots, while maintaining coating performance over long production runs and across a wider range of batter viscosities. Adjustable scrapers are included to deliver fine corrections during operation without stopping the line, while smart air knives deliver even blow-off across the full belt width to support accurate coating weight and uniform appearance. An optimised infeed transfer is designed to support smooth product entry, while a patent-pending batter retention plate and optional bottom batter layer device ensure full coating coverage on the product bottom side. This also keeps products firmly positioned during coating to prevent floating or drifting, GEA noted. © GEA The ProCoater is available for belt widths of 400, 600 and 1000 mm, allowing for alignment with different line layouts, capacities and product portfolios.

Mondelez International has sent a letter to British vegan chocolate maker Moo Free regarding Moo Free’s White Choccy Snowballs product, claiming that this infringes on the trademark of Mondelez’s Cadbury’s Snow Balls. Mondelez has reportedly asked that the White Choccy Snowballs are removed from shelves over the name, with Mondelez holding a trademark for the word ‘Snowball’ in relation to chocolate and confectionery products. The news is the second recent trademark dispute involving Mondelez and a small British vegan chocolate brand, with the US-headquartered snack and confectionery giant filing a lawsuit against UK chocolatier Catherine’s Originals due to the shape of its O’Bar, which Mondelez says resembles its popular Toblerone product. In a statement, a spokesperson for Mondelez told FoodBev Media that no formal legal action has been taken, but confirmed it has reached out to Moo Free to “make them aware” of the trademark. “Cadbury Snow Balls are one of our most popular Christmas products, enjoyed by households across the UK,” the spokesperson said, adding that Mondelez is “open to reaching an amicable resolution” with Moo Free. © Cadbury's Moo Free has been selling the product during the festive season for around two years in the UK market, and has reportedly claimed not to have heard of the Cadbury’s product. The company is headquartered in Devon, UK, and was founded in 2010 to offer a range of chocolate confectionery products that are free from dairy and suitable for vegans. Its core portfolio includes dairy-free milk chocolate buttons, vegan white chocolate and honeycomb bars, and chocolate drops for home baking. Laurie Bray, senior associate trade mark attorney at intellectual property (IP) firm Withers & Rogers, said: “Moo Free seem to be taking the position that ‘snowball’ is a generic term when it comes to confectionery, however the name has been registered as trade mark by Cadbury since 2001”. “Unless Moo Free are able to cancel Cadbury’s registration, Cadbury appear to be in a strong position.” However, she noted that given that Moo Free’s product is marketed as a vegan product and Cadbury Snow Balls are not, this distinction could pave the way for a commercial agreement between the two companies. Daniel Kelly, legal director in the IP team at law firm Shakespeare Martineau, said: “A festive product name can quickly turn into a commercial headache, and this dispute highlights exactly how even seemingly familiar or descriptive-sounding names can carry significant intellectual property risks”. He added: “This case serves as a timely reminder for businesses to conduct clearance searches before launching a new brand or product name. This allows potentially conflicting third-party rights to be identified before significant investment is made in packaging, production, marketing and retailer listings.” FoodBev Media has reached out to Moo Free for comment. Top image: © Moo Free

Froot Pops is expanding its frozen snacking portfolio with the launch of Sours, a new range of confectionery-inspired frozen fruit snacks in two flavours: Zingy Blueberry and Hot Mango. The products will launch exclusively through Ocado from 4 November 2026, with a recommended retail price of £6 per 220g bag. Both varieties will also be available to independent retailers through wholesalers including CLF, OnTheRocks, Nice London and Woodford Dairies. The range combines real frozen fruit with tangy coatings, drawing on bold flavours traditionally associated with confectionery. Made without artificial colours, flavours or preservatives, the products aim to offer an alternative to conventional frozen treats. Hot Mango Sours combines real mango with a sour chilli coating, delivering a blend of sweetness, acidity and heat. Zingy Blueberry features whole blueberries coated in a sour lemon and dragon fruit blend. The UK launch follows the introduction of Blueberry Sours in Tesco Ireland in September, where the product reportedly sold out within three days and exceeded initial demand expectations. Froot Pops said the expansion responds to growing interest in sour flavour profiles. According to Circana data reported by Scottish Grocer in March 2026, sour-flavoured fruit sweets are growing 4.5 times faster than the total sweets market, accounting for 12% of the category and £171m in sales. Froot Pops founder Ana Martins said: "We see a huge opportunity to bring the bold, exciting flavour experiences traditionally associated with confectionery into frozen snacking. With Sours, we're taking everything consumers love about sweet-and-sour treats and giving them a fresh, fruity twist." The launch also comes amid growth in frozen food sales. Ocado Retail reported an 18% year-on-year increase in frozen product sales, with frozen fruit sales rising 23% over the same period. Meanwhile, 47% of UK adults said they had increased their frozen purchases in the past year, according to November 2025 data cited by the brand. The Sours range marks a move beyond Froot Pops' established chocolate-coated frozen fruit portfolio as it looks to introduce new flavours and formats to the freezer aisle.

Caffeinated energy drinks and stimulant-containing dietary supplements have been linked to higher reporting rates of serious cardiovascular events, including cardiac arrest and heart attacks, particularly among young adults, according to preliminary research presented by the American Heart Association (AHA). The study, which will be presented at the AHA’s Scientific Sessions 2026 in Chicago from 6-9 November, analysed 28,345 adverse-event reports submitted to a US Food and Drug Administration (FDA) safety database between 2017 and 2025. Of these, 854 reports involved products containing caffeine or other stimulants, while 27,491 related to products without these ingredients. The analysis found that cardiac arrest was reported approximately 11 times more frequently in connection with caffeine- and stimulant-containing products than with other foods and dietary supplements. Reports involving energy drinks and stimulant supplements were also around 4.5 times more likely to include heart attacks and four times more likely to involve ventricular arrhythmias or heart palpitations. Other reported cardiovascular events included elevated heart rate, which appeared nearly three times more frequently, chest pain (2.71 times more frequently) and fainting (approximately twice as frequently). Adults aged 18-34 accounted for around 45% of reports linking caffeine- and stimulant-containing products to cardiovascular events. Similar patterns were observed among men and women. The researchers suggested that consumption habits, including drinking energy drinks before intense exercise or combining them with alcohol or other drugs, could help explain the findings. Undiagnosed heart conditions may also be a contributing factor. Sai Samayamanthula, study author and fourth-year medical student at the University of Virginia School of Medicine, said consumers may underestimate the potential risks because energy drinks and stimulant supplements are marketed as everyday products and sold alongside conventional soft drinks and bottled water. He added that regular consumption could cause individuals to exceed recommended daily caffeine limits. According to the AHA's 2026 scientific statement on caffeine and cardiovascular disease, consuming up to 400mg of caffeine daily is generally considered safe for most adults. However, some energy drinks contain up to three times more caffeine per fluid ounce than brewed coffee, while certain pre-workout supplements contain more than 12 times as much. The researchers also highlighted the regulatory context, noting that the FDA regulates energy drinks and stimulant supplements as foods or dietary supplements rather than medicines, meaning they are not subject to the same pre-market safety testing requirements as pharmaceutical products. Despite the findings, the study does not establish a direct causal relationship between stimulant consumption and cardiovascular events. Gregory M. Marcus, chair of the AHA's 2026 scientific statement on caffeine and cardiovascular disease, said other factors may have influenced the results and that further research is needed to determine whether these products are responsible for the reported events. The researchers emphasised the need for more systematic safety monitoring of caffeine- and stimulant-containing products. They also noted that the analysis relied on voluntary adverse-event reports, meaning it is unclear how many people consumed the products without experiencing cardiovascular problems or how many adverse events went unreported. The findings are preliminary and have not yet been peer-reviewed.

Hotel Chocolat has expanded its drinking chocolate range with two limited-edition seasonal flavours, introducing Lebkuchen and bringing back its Peppermint White variant. The Lebkuchen hot chocolate takes inspiration from the traditional German Christmas market bake, combining warming cinnamon and ginger notes with the brand’s caramel-milk chocolate. Joining the range is the returning Peppermint White, which offers a twist on the classic candy cane flavour. The drink combines Tasmanian peppermint with 36% white chocolate. Both products have been developed by Hotel Chocolat’s in-house chocolatiers and will be available across the brand’s at home drinking chocolate range and in its cafes. The launches add to the retailer’s seasonal offering, tapping into demand for festive flavours and indulgent hot drinks during the winter period.

Yoshihiko Hani, publisher of Beverage Japan, and Steve Galloway, of Galloway & Associates, highlight some of the stand-out beverage innovations recently launched in the Japanese market. This time, the round-up includes functional beverages targeting fatigue relief and recovery, support with body fat reduction, gut health and mood support, and more. New functional offerings from Asahi Oishii Mizu Tennensui Lady Support from Asahi Beverage is a new sugar-free, grapefruit-flavoured functional water designed to support women’s health. Classified as a ‘Food with Function Claims,’ each bottle contains 10 billion Lactobacillus gasseri CP2305 bacteria as the active ingredient, which targets the alleviation of premenstrual low mood, mental fatigue and drowsiness. Containing no fruit juice, it has zero calories and is available in a 200ml round PET bottle. Also from Asahi, Plus Calpis Karada (‘body’) Cleansing is a functional dairy-based drink. Each 500ml square PET bottle contains 10-hydroxyoctadecanoic acid (10-HOA) derived from Lactobacillus CP1563 (1.44mg) to help reduce body fat, alongside maltobionic acid (0.8g) for supporting improved bowel movements and promoting the absorption of dietary calcium. Fat-burning and recovery drinks Ito En has released two citrus-flavoured functional fat-burning and fatigue recovery carbonated drinks. Burn Boost Sparkling is a zero-calorie beverage with 1% lemon juice and containing 5g of the functional ingredient allulose per bottle to promote fat burning during rest and daily activities. Recovery Boost Sparkling has been reformulated as a juice-free functional drink containing 200kcal and offering 3,000mg of citric acid per bottle, aimed at reducing physical fatigue. Each is available in a 500ml PET bottle. Iron-enriched fermented yogurt beverage Morinaga Dairies has launched Ichinichibun no Tetsubun Nomu Yogurt (meaning ‘daily dose iron drinking yogurt’), an ambient fermented yogurt beverage for promoting improved intestinal health. Prune-flavoured and enriched with iron (to cover the daily shortfall of a full day’s required intake), folic acid and Vitamin D, it contains 2g of lactulose as the active functional ingredient, zero fat and 1% fruit juice. It is available through the company’s online store in a 125ml LL paper carton, sold in cases of two sets of twelve cartons, and has a shelf life of 270 days. Hydrogen water pouch for fatigue relief Melodian Harmony Fine, the mail-order subsidiary of the Melodian Group, is relaunching its Suiso Tappuri no Oishii Mizu (or ‘delicious water packed with hydrogen’) as a ‘Food with Functional Claims’. A hydrogen water fatigue relief pouch drink, it utilises molecular hydrogen to reduce temporary daily fatigue caused by oxidative stress in healthy individuals under mild physical strain. Using natural spring water from the Jakuchi River in Yamaguchi Prefecture in the west of Japan, it is manufactured using a proprietary micro-nanobubble production method to achieve a standard hydrogen concentration of 1.2 1.6 ppm, while an ‘ultra-fine mist’ process, developed jointly with Science Co, reduces the diameter of the hydrogen-containing bubbles to a minute 0.13μm. The 300ml aluminum pouch is sold in cases of 20 and is manufactured by Nishiki-machi Agricultural Products Processing. Japan’s Beverage Innovations have been brought to you for over 15 years by Yoshihiko Hani, publisher of Beverage Japan, and Steve Galloway of Galloway & Associates. Galloway & Associates is a UK and Asia-based strategic management consultancy covering international food and drink markets and specialising in the fast-evolving Japanese and Asian beverages sectors. Reporting on emerging consumer trends, pioneering ingredients and the breakthrough technologies shaping Japan’s drinks landscape, these insights help brands identify growth opportunities, adapt to cultural nuances and bring Japanese-inspired innovations to international markets. For companies seeking to decode the Japanese market or adapt its best ideas for new audiences, Galloway & Associates can support senior management teams to develop market entry strategies, and to apply innovative concepts to their products and brands in other markets. To get in touch and discuss how Galloway & Associates might support you, please contact Steve. Email: steve@gallowayconsult.com | Telephone: +44 (0)7815 563473

The Laughing Cow is expanding its dairy portfolio with the launch of Creamery, a new three-product range combining creamy textures, simple ingredients and nutritional benefits. Launching exclusively in Tesco from late October 2026, the range comprises Creamery Spread, Creamery Skyr and Creamery Whipped, marking one of the brand's most significant product introductions in recent years. Made with real milk, fresh cream and carefully selected ingredients, the products contain no additives and are all a source of calcium. The launch also taps into growing consumer interest in protein-rich foods and products with recognisable ingredients, while offering versatile options for everyday eating occasions. The three products include: Creamery Spread (150g, RRP £2.25): A rich, smooth spreadable cheese designed for use on toast and crackers, as well as in dips, sauces and cooking. Creamery Skyr (145g, RRP £2.45): An ultra-smooth, protein-rich dairy product containing 10.2g of protein per 100g. It is positioned for breakfast, snacking and post-exercise occasions. Creamery Whipped (210g, RRP £3): A light, airy whipped cheese made with French milk and cream, designed for both sweet and savoury applications. Building on The Laughing Cow's cheese-making heritage, the new range introduces different textures and formats to the dairy aisle, extending the brand into additional consumption occasions spanning breakfast, lunch, snacking, cooking and entertaining. Commenting on the launch, Polly Rattue, brand lead at The Laughing Cow, said: "We know shoppers increasingly want the best of both worlds: delicious, indulgent taste alongside simple ingredients and meaningful product benefits. With Creamery, we've brought those qualities together in three distinctive products that deliver effortless creaminess." The brand said the Tesco-exclusive launch aims to give shoppers more choice across everyday dairy occasions, combining indulgent taste with convenience and nutritional appeal.

US frozen bakery brand Sunshine Buns has expanded its retail presence with a nationwide launch at Target, following a $7 million Series A funding round to support its next phase of growth. The Utah-based brand specialises in individually wrapped, fully baked frozen cinnamon rolls that can be heated in the microwave and served warm in 45 seconds. The Target launch follows the brand's earlier expansion into Southern California Costco warehouses and regional grocery retailers. Sunshine Buns also plans to enter another major national grocery retailer later this autumn. The $7 million investment will support increased production capacity and inventory as the company expands its retail distribution. Funding will also be directed towards marketing, new product development and team expansion. Founded by Chrisi and Matt Hammer alongside Kass and Brian Martin, Sunshine Buns was inspired by a 40-year-old family recipe passed down from Chrisi Hammer's mother. The business began with home-baked orders in Utah in 2022 before developing into a storefront and subsequently expanding into retail. Its product range currently includes three flavours: Original with Cream Cheese Frosting, Cookies & Cream, and Strawberries & Cream. The buns are made with real pantry ingredients and feature real cream cheese frosting, with each bun providing 8g of protein. Earlier this year, the company also introduced refreshed packaging featuring a brighter design that highlights its family recipe, founder story and product attributes. Commenting on the expansion, Chrisi Hammer, co-founder of Sunshine Buns, said: "There's a lot of joy wrapped up in a homemade cinnamon roll, and seeing my mom's recipe go from our kitchen to freezer aisles across the country is incredible." Kass Martin, co-founder of Sunshine Buns, added that the nationwide Target launch would help more consumers discover the brand, with further retail expansion planned. Sunshine Buns is currently available at participating Target stores, Southern California Costco warehouses and regional retailers including Hy-Vee, United Supermarkets, Harmons, New Seasons Market, Gelson's and Bristol Farms.

BrewDog has partnered with West Ham United Football Club to launch Boleyn Brew, a new fan-created beer developed in collaboration with the club's supporters. The 4.5% ABV oat lager was created through fan consultations, with West Ham supporters involved in shaping its flavour profile, name, branding and packaging. Featuring tropical fruit and citrus notes against a smooth, bready lager base, Boleyn Brew has been designed as an easy-drinking beer for matchdays. The product makes its debut at London's London Stadium during West Ham United's match against Southampton, with limited-edition cans also available through BrewDog's website. The name was selected following a supporter vote and references the Boleyn Ground, West Ham's former home. Its packaging features the stadium's iconic Boleyn Gates as a tribute to the club's heritage. BrewDog, which is owned by Tilray Brands, invited a diverse group of supporters to participate in the development process, gathering feedback on what a beer representing the club should taste like and look like. Club legend Carlton Cole also joined the consultations, helping lead discussions and taste the beer. Cole previously featured in the development of Claret & Brew, the first club-branded beer from BrewDog and West Ham United, which launched in November 2025 and sold out within hours. Commenting on the launch, Stuart Harrison, chief sales officer at BrewDog, said: "At BrewDog, we believe the best beers are built with the people who drink them. Boleyn Brew is exactly that: a beer shaped by West Ham fans from the first tasting conversation to the name on the can." David Chaplin, director of commercial strategy at West Ham United, added that the product demonstrated what could be achieved by putting supporters at the centre of the partnership. Boleyn Brew debuted at London Stadium during the Southampton match on 31 October 2026. The launch builds on the partnership between BrewDog and West Ham United, which began in summer 2025. Previous initiatives have included gifting football kits to grassroots teams across east London and Essex, alongside the launch of Claret & Brew and supporter benefits such as free pints and discounts across BrewDog's beer range.

Tilray Brands has completed the consolidation of its US brewing network from 10 facilities to six as part of a wider transformation programme targeting approximately $20 million in annualised cost savings by the end of fiscal 2028. The global consumer packaged goods company said it is pursuing further efficiencies across manufacturing, warehousing, procurement and logistics to reduce operational complexity, improve brewery utilisation and strengthen margins. The latest measures build on restructuring initiatives launched in January 2025, which have included brewery closures, distributor network consolidation and a reduction in the company's beverage product portfolio. Tilray has reduced its US distributor network by approximately 9% since January 2025, with further consolidation ongoing. The company expects to substantially complete this process by the end of fiscal 2028. It has also reduced its beverage SKU count by approximately 28%, removing duplicative, lower-margin and slower-moving products to focus investment on established regional brands, selected national offerings and higher-potential categories, including non-alcoholic beverages and functional energy drinks. As part of its brewery optimisation programme, Tilray has closed Hop Valley's Eugene brewery, Redhook Brewlab and Revolver brewery, as well as sold the Atwater brand. It has also transferred Terrapin's brewing production from Athens to other Tilray facilities while retaining the site's taproom, warehousing and repackaging operations. The company is now considering the sale and monetisation of surplus brewing and warehouse facilities made redundant through the restructuring. The operational changes come ahead of Tilray's exclusive US brewing and commercial partnership with Carlsberg, which is scheduled to launch on 1 January 2027. Under the agreement, Tilray will use its existing brewing infrastructure, sales organisation and distribution network to produce and commercialise Carlsberg's portfolio in the US, including Carlsberg, Carlsberg Elephant, 1664 and 1664 Blanc. The partnership is targeting approximately one million cases in its first year, providing additional production volumes and opportunities to improve capacity utilisation across Tilray's remaining breweries. Tilray expects to accommodate the additional volumes without a proportionate increase in fixed operating costs, potentially improving operating leverage and profitability. The company said its global beverage platform represents approximately $500m in pro forma annual revenue, combining consumer brands, brewing infrastructure, hospitality operations and distribution capabilities. Tilray is targeting approximately $20 million in annualised cost savings by the end of fiscal 2028, with the majority of incremental benefits from the latest initiatives expected to materialise by that point. The company has reaffirmed its fiscal 2027 adjusted EBITDA guidance of $68m-$75m, which already incorporates the anticipated benefits of cost-reduction measures currently underway. Commenting on the transformation, Irwin D Simon, chairman and CEO of Tilray Brands, said: "We have taken meaningful steps to simplify our US beverage operations, reducing our brewing footprint while optimising our brand portfolio." He added that the next priority is to reduce operational complexity through further consolidation of the distributor network, improving margins and profit generation. "With a more efficient cost structure and additional volume opportunities ahead, we expect these actions to drive margin expansion and stronger earnings across our US beverage operations, while creating greater flexibility to reinvest in our brands, accelerate growth and deliver sustainable long-term shareholder value," Simon said.

Cargill has launched Craftiva, a new brand of reduced-sugar flavoured syrups and sweetener packets targeting consumers looking to reduce their sugar intake without compromising on taste. The portfolio is designed to offer an alternative to full-sugar and zero-sugar products, with options for everyday drinks such as lattes, cold brews and mocktails. Craftiva’s flavoured syrups are available in four varieties: vanilla, caramel, brown sugar & cinnamon and toasted marshmallow. Each serving contains 7g of sugar, compared with approximately 20g in leading full-sugar national-brand syrups. The syrups are made with cane sugar, stevia sweetener and sea salt, and come in 375ml and 750ml bottles. The brand also includes sweetener packets made with cane sugar and stevia. Each packet contains five calories and provides sweetness comparable to two teaspoons of sugar. Multiple pack sizes are available for home use, on-the-go consumption and foodservice. “We believe reduced sugar is becoming an addressable market of its own,” said Asheesh Choudhary, senior vice president and managing director of consumer brands at Cargill. “The Craftiva portfolio is built around the idea that consumers shouldn’t have to choose between great flavor and reducing sugar. We’re excited to bring a new option to serve both needs.” “Consumers increasingly want to reduce sugar, but they don’t want to give up the drinks and flavours they love,” added Brian Tockman, senior director of consumer brands at Cargill. “The Craftiva line-up was created specifically for that customer. Our goal is simple: deliver premium, great-tasting sweetness and flavor with meaningfully less sugar.” Craftiva products became available through Amazon in the US on 28 October. The company said the range is expected to launch on TikTok Shop and through US retail stores and foodservice distributors in the coming weeks.