Beverage production technology provider CO2Sustain has merged its two flagship solutions, CO2Sustain and TasteMod2, into a single, next-generation product. The new merged product, TM2, is engineered to deliver both taste modification and carbonation retention benefits in one single, convenient solution. This launch follows feedback from brands, co-packers and NPD teams around the world, who increasingly seek a single, multifunctional solution to solve formulation and production challenges. As demand grows for low- and no-sugar drinks, challenges around sweetener aftertastes, carbonation stability and foaming during production intensify for manufacturers. Customers told CO2Sustain they wanted a simpler and more powerful product to enable streamlined formulations and improved consumer drink experience, reduced stevia foaming issues on production lines, accelerated NPD timelines and maintenance of product quality at scale. TM2 can reduce bitterness, metallic notes and lingering sweetness often associated with modern sweetener systems, enhancing flavour clarity and mouthfeel. Meanwhile, it is engineered to stabilise CO2 more effectively, helping drinks to stay fizzier for longer and improving the consumer experience. Jamie Bentley, CEO of CO2Sustain, said: “As innovators, it’s our responsibility to stay agile and evolve with the needs of the drinks industry. Unifying our technology into one product, TM2, not only simplifies the process for formulators – it strengthens our position as a trusted, responsive partner.”

Metsä Board, part of Metsä Group, has announced plans to open a new Packaging Design Studio in Milan in summer 2026, reinforcing its commitment to accelerating packaging innovation. The new studio will be located in Milan, one of Europe’s foremost design hubs, positioning the company at the heart of the region’s creative and consumer brand community. “Located in one of Europe’s leading design capitals, the Milan studio gives us a perfect setting to work even more closely with our customers," Erja Hyrsky, SVP, commercial operations at Metsä Board, said. "The studio makes it easy to connect, test ideas and move towards solutions that keep pace with the fast-evolving packaging landscape," she continued. The facility will be equipped with modern tools and advanced AI-supported design and simulation technologies, enhancing workshops, design sprints and co-creation sessions. The studio is designed to support projects where sustainability targets, performance requirements and regulatory shifts are driving the need for new packaging formats and materials. By integrating packaging design, product development and technical expertise under one roof, Metsä Board aims to enable closer cooperation across the packaging value chain. The space will allow customers and partners to assess insights, materials and manufacturing requirements holistically –accelerating the transition from concept to commercially viable packaging solutions. Ilkka Harju, director, packaging design services, said: “With the new studio in Milan, we are creating a space where innovation, design and technical excellence meet. This enables us to work side by side with customers and partners on solutions that move efficiently from idea to implementation.” The Milan studio will complement Metsä Board’s existing Excellence Centre in Äänekoski, Finland, which focuses on material research, packaging performance testing and holistic packaging development. It will also work alongside the company’s Packaging Design Studio in Norwalk, US, which serves North American customers. As sustainability and regulatory pressures intensify across the European food and beverage sector, brand owners are increasingly seeking fibre-based alternatives that balance performance, recyclability and carbon footprint reduction. Metsä Board specialises in lightweight folding boxboards, foodservice boards and white kraftliners made from traceable fresh wood fibres sourced from Northern European forests. The company has committed to phasing out fossil energy in its production by 2030 and continues to align its innovation strategy with circular economy principles. The Milan Packaging Design Studio is expected to begin welcoming customers and industry stakeholders in summer 2026.

Snack maker McKee Foods has launched a new single-serve birthday-themed cake under its Little Debbie brand, introducing a grab-and-go option designed for everyday snacking occasions. The Little Debbie Birthday Cake is a single-serve product that differs from the brand’s traditional multi-pack offerings. The cake features a hexagonal shape intended to create a distinct appearance and a larger, standalone portion. According to the company, the product combines classic birthday cake flavours in a portable format. It includes a soft cake with colourful inclusions, icing topping, and multi-coloured sprinkles. The item is positioned as a convenient treat suitable for on-the-go consumption. Chuck Clevenger, associate brand manager at McKee Foods, said: "We wanted to capture the pure, unbridled joy of a birthday party and make it accessible anytime, anywhere. By moving to this new single-serve hex shape, we're offering a premium, standalone treat that's perfect for those 'just because' celebrations." The Little Debbie Birthday Cake is currently available at select convenience stores and major retail locations nationwide.

Cargill has entered into a partnership with Kokomodo, an Israeli food-tech company that produces functional cacao ingredients through cellular agriculture. The collaboration is co-financed by EIT Food’s ‘ProofofConcept’ co-financing instrument, established to help start-ups and corporations jointly validate and scale transformative agri-food solutions. Kokomodo’s functional cacao ingredients preserve the natural flavour and bioactive properties of cacao while ensuring year-round availability and sustainability. The partnership will explore how cell-based cacao can integrate across multiple categories, such as beverages, dairy and confectionery. Through the collaboration, Kokomodo’s cacao will be evaluated for functionality, sensory performance and scalability in industrial settings. This is a key step toward building new, resilient supply chains for cacao, a globally loved – but increasingly vulnerable – ingredient. Major challenges faced by the cacao industry include deforestation, inconsistent yields and labour-related risks. Cell-based production aims to pave the way for more stable and transparent supply chains that reduce environmental impact and create new nutritional opportunities for product developers. The partnership is already underway and is expected to deliver functional validation results over the coming months. Tal Govrin, CEO and co-founder of Kokomodo, said: “Our vision has always been to redefine cacao not only for its health benefits and functionality, but as a more sustainable, future-proof ingredient that can empower global food systems year-round”. “Working alongside one of the most established ingredient players in the world allows us to validate our technology at an industrial scale.”

Emerging food tech player Lasso has officially entered the commercial market with the debut of its proprietary Lasso SpinTech platform, launching two owned CPG brands, Froobies and CronchClub, just months after coming out of stealth and announcing its September fundraise. The rapid commercialisation underscores the company’s ambition to compress traditional food innovation timelines from years to months. At a time when many legacy CPG manufacturers are introducing protein-fortified line extensions reliant on additives and binders, Lasso is positioning its platform as a structural rethink of how packaged foods are formulated and produced. Developed by Harvard scientists, Lasso’s SpinTech process uses centrifugal force to physically weave protein and fibre together at the structural level. By “spinning” simple ingredients into new formats, the technology eliminates the need for common binders, artificial additives, excess sugar and protein-dusting techniques prevalent in many better-for-you snacks. The platform supports more than 1,000 ingredient combinations and enables control over fibre thickness, density, composition, moisture content and structural arrangement, offering manufacturers flexibility amid shifting supply chains and evolving consumer demands. “We’re in the middle of a structural shift in how consumers approach food, a convergence of GLP-1 driven awareness and broader economic pressures that are reshaping expectations around nutrition and value,” said CEO Mike Messersmith. “Consumers want real innovation, not legacy brands repackaging familiar formulas with added protein and calling it progress," he continued. The first product, Froobies ,  reimagines the nostalgic fruit snack category with enhanced nutrition and a simplified ingredient deck. Each serving delivers: 4g protein 3g fiber 0g added sugar No artificial dyes or flavours Targeted at both children and adults, Froobies addresses growing parental scrutiny around sugar content while tapping into demand for functional, portable snacks. The other, CronchClub enters the competitive protein snack segment with a baked crisp delivering, 21–23g protein and 7–8g fibre. Available in Original, Herby Ranch, Garden Salsa and Zesty BBQ, the product differentiates itself by integrating protein and fibre directly into the crisp structure rather than applying surface coatings or additive-heavy binders. The result, according to the company, is improved texture, cleaner labelling and enhanced satiety. The launch comes amid accelerating demand for high-protein, fibre-rich snacks as consumers increasingly prioritise satiety, metabolic health, and ingredient transparency. GLP-1 awareness and broader economic pressures are also reshaping value perceptions, with shoppers scrutinising nutritional density relative to price. Froobies and CronchClub are currently available for pre-order via their respective direct-to-consumer websites and will begin rolling out to select speciality retailers in New York City in the coming weeks.

Roquette has launched a new pea protein isolate designed to reduce the characteristic 'beany' off-notes that have long constrained wider use of plant proteins in mainstream F&B applications. The ingredient, marketed as Nutralys Pea 850F, is positioned as a clean-tasting isolate that enables formulators to avoid flavour masking systems or processing aids – a move that could appeal to manufacturers seeking shorter ingredient lists and simpler front-of-pack claims. For B2B manufacturers, the development addresses one of the most persistent formulation challenges in plant-based innovation: balancing protein fortification with acceptable sensory performance. While pea protein has become a preferred option due to its amino acid profile, relative cost stability and non-allergen status compared with soy, its vegetal notes have often required additional flavour systems, sweeteners or texturisers, increasing cost and label complexity. Roquette said the new isolate delivers comparable functional performance to its existing Nutralys S85F benchmark, including emulsification, moderate gelling and solubility suitable for ready-to-drink, ready-to-mix and dairy-alternative formats. The key differentiator, it claims, is improved sensory neutrality confirmed through internal panel testing. The launch comes as high-protein positioning continues to drive new product development across beverages, dairy alternatives and specialised nutrition. According to industry data cited by the company, three in five consumers globally are increasing their protein intake, while food and beverage launches featuring protein and weight management claims rose 29% year-on-year in 2024/25. That growth has been amplified by the rise of GLP-1 weight management therapies, which have reshaped consumer interest in protein-dense, lower-calorie foods. Ingredient suppliers are increasingly targeting this segment with reformulated, higher-protein offerings that do not compromise taste. By addressing off-notes at source rather than relying on flavour masking, Roquette is positioning the ingredient as a cost and time efficiency play for R&D teams. Reducing the need for additional ingredients may shorten development cycles and support clean label positioning – a factor that remains commercially relevant in both European and North American retail channels. The product expands Roquette’s broader Nutralys portfolio, which includes proteins derived from pea, wheat and fava bean, and reflects continued competition among plant protein suppliers to differentiate on sensory performance rather than solely on protein percentage or price.

Nestlé has published new clinical research indicating that certain NAD+ precursors can boost cellular energy levels and influence gut microbiome activity, as the food and nutrition group sharpens its focus on healthy longevity as a core growth platform. The study, conducted by scientists at the Nestlé Institute of Health Sciences and published in the Nature Metabolism journal, compared three NAD+ precursors – nicotinamide riboside (NR), nicotinamide mononucleotide (NMN) and nicotinamide (Nam) – in healthy adults over 14 days. Researchers found that supplementation with NR and NMN increased circulating NAD+ concentrations to a similar extent, while Nam did not. The study also showed that NR and NMN interacted with gut microbiota, producing nicotinic acid and enhancing microbial activity, suggesting potential benefits beyond cellular energy metabolism. NAD+ (nicotinamide adenine dinucleotide) is a co-enzyme involved in energy production, DNA repair and other cellular processes. Levels decline with age and have been associated with conditions including cognitive decline, muscle loss and cardiovascular dysfunction, making the pathway a target for the fast-growing longevity and healthy ageing segment. Nestlé has identified healthy longevity as a strategic growth pillar and has been expanding its R&D capabilities in biotechnology and clinical research to accelerate innovation pipelines. The findings could influence formulation strategies across the broader functional nutrition category, particularly as manufacturers explore next-generation bioactives positioned around cellular health rather than traditional vitamin and mineral fortification. Industry analysts note that the longevity market – spanning supplements, functional beverages and medical nutrition – is attracting increasing investment as ageing populations in North America, Europe and parts of Asia drive demand for preventative health solutions. For ingredient suppliers and contract manufacturers, that shift may translate into higher barriers to entry but also greater opportunities in clinically validated, premium-priced formulations targeting ageing consumers. The study adds to a growing body of research examining NAD+ metabolism and underscores the convergence between food, supplements and biotech in the race to capture share in the global healthy-ageing economy.

Primo Brands has energised a 13-megawatt DC on-site solar project at its Poland Spring bottling facility in Hollis, Maine, in partnership with Onyx Renewables and PowerFlex. The ground-mounted solar array, located adjacent to the Hollis facility, is expected to generate approximately 18 million kilowatt-hours of electricity annually. The system is designed as a non-export, fully behind-the-metre installation, meaning the electricity produced will be consumed directly at the site. The output is projected to reduce the facility’s carbon footprint and provide long-term energy cost predictability. The project was developed, engineered and constructed by PowerFlex. Onyx financed the system and will own and operate it under a long-term power purchase agreement (PPA), through which Primo Brands will purchase the electricity generated at a predetermined rate. Charles Fogg, chief sustainability officer at Primo Brands, said: “... water is our business, and being good stewards of natural resources is core to who we are. That means thinking carefully about how we use resources like energy and how we operate for the long-term within communities. Powering our facility in Hollis, Maine, with renewable energy reduces our reliance on traditional energy sources and helps us reduce greenhouse gas emissions.” The 13 MW DC system is considered large by commercial onsite solar standards. It reflects growing demand for distributed generation projects that allow businesses to manage long-term energy costs and address rising electricity prices. Patty Rollin, chief commercial officer of Onyx Renewables, added: "Projects like this represent the shift to a new power paradigm where businesses can take control of their energy future. By adopting on-site solar, Primo Brands gains cost predictability and reliable clean power." "At Onyx, we make sure these solutions fit seamlessly into our partners’ operations, and we’re proud to work alongside PowerFlex to deliver a system that supports Primo Brands’ sustainability goals while strengthening energy resilience." Under the PPA structure, Onyx will provide long-term asset management and maintenance services. PowerFlex managed the multi-year development process, including interconnection and permitting, system engineering, procurement and construction, as well as PPA negotiations. Nate McMurry, chief commercial officer at PowerFlex, commented: “Projects like Hollis succeed when each partner brings deep specialisation. PowerFlex develops and builds high-performance onsite solar, and Onyx provides the underwriting and long-term commitment that makes a project like this possible – together delivering clean, cost-predictable power for Primo Brands." "At 13 megawatts DC, Hollis is a large onsite solar system by commercial standards. We’re seeing growing demand for projects at this scale as companies look to reduce emissions, manage energy costs and invest in resilient, distributed energy solutions.” In addition to benefits for Primo Brands, the project contributes to Maine’s clean energy targets of 80% clean electricity by 2030 and 100% by 2040.

Sanpellegrino is entering the fast-growing functional soda segment with a new line positioned around low calories, zero added sugar and added micronutrients, as established premium brands look to defend share against insurgent better-for-you players. The Italian sparkling drinks brand, owned by Nestlé, has launched Sanpellegrino Crafted Soda Italiana in the US, adding vitamin B6 and magnesium to flavoured sparkling sodas containing 7% real fruit juice and 20 calories or fewer per can. The move places the heritage brand squarely in the 'soda with benefits' space, a sub-category that has gained momentum as consumers shift away from traditional carbonated soft drinks towards products marketed around functionality, digestive health and energy support. Sanpellegrino’s new range debuts in two flavours – Cherry Sorbetto and Strawberry Crema – and will retail at $7.49 per six-pack. The products are available via Amazon and will soon be rolling out across nationwide retailers. For beverage manufacturers and retailers, the significance lies less in the flavour innovation and more in the strategic repositioning. Premium carbonated brands have faced mounting competition from functional soda start-ups that combine low sugar claims with added ingredients such as fibre, probiotics and vitamins. By incorporating vitamin B6 and magnesium, Sanpellegrino is leveraging micronutrient fortification – a familiar strategy in energy drinks and enhanced waters – to refresh its relevance in a crowded CSD aisle. The formulation also aligns with broader industry reformulation efforts, with zero grams of added sugar and a low-calorie profile designed to appeal to consumers moderating sugar intake without fully abandoning indulgent flavours. For ingredient suppliers, particularly those in fortification and flavour systems, the expansion of mainstream brands into functional carbonates signals further convergence between classic soft drinks and the better-for-you beverage segment.

The US Department of Agriculture will purchase up to $263 million in dairy and other agricultural commodities, with nearly $150 million directed at butter, cheese and milk, in a move expected to lend support to US dairy prices amid elevated inventories and uneven global demand. Agriculture Secretary Brooke Rollins said the purchases will be made under Section 32 authority and distributed through federal nutrition programmes, including food banks. The programme allocates $75 million to butter, $32.5 million to cheddar and processed cheese products, $10 million to Swiss cheese, $20.5 million to fresh fluid milk and $10 million to ultra-high temperature milk. For dairy processors and cooperatives, the intervention comes as markets navigate price volatility and shifting export conditions. Spot butter was recently quoted at around $5,950 per metric tonne in international trade benchmarks, while whole milk powder has traded near $3,820 per tonne, according to industry data, underscoring the sensitivity of fat and solids markets to supply swings. Government purchases of this scale can help clear surplus product and provide a floor to Class III and Class IV milk pricing, particularly when commercial offtake softens. Traders said butter and block cheese markets are likely to see the most immediate impact, given the concentration of funds in those categories. Beyond dairy, the USDA will buy $75 million in pulses – including chickpeas, black and pinto beans, lentils and split peas – as well as $25 million in tree nuts, such as pecans and walnuts, and $15 million in fresh pears. Section 32 of the Agriculture Act of 1935 allows the USDA’s Agricultural Marketing Service to purchase surplus commodities to stabilise farm income and channel supplies into food assistance programmes such as the Emergency Food Assistance Program. Market participants will now focus on tender volumes, contract awards and delivery timelines. Large-scale federal procurement can influence Chicago Mercantile Exchange price direction, cold storage levels and production planning decisions across the US dairy supply chain.

The global energy drinks market surpassed $75 billion in 2025, underlining sustained demand for products that help power today’s increasingly time-pressed consumers. However, as the functional F&B sector evolves, new delivery formats for that sought-after energy boost are emerging beyond the traditional can. FoodBev speaks to Tiana Black, marketing director at Mojo Energy, about the growing momentum behind next-generation energy solutions. We’re well and truly in the depths of the convenience era – more than ever, consumers expect maximum benefits with maximum efficiency, delivered in formats that are accessible and easy to integrate into their daily routines. Numerous examples of this can be found across today’s functional food and beverage launches – such as podcaster Mel Robbins' recently launched protein shots, aiming to simplify protein consumption with a rapid, concentrated format, eliminating the need for large shakes and bars. Not to mention the enormous array of nutraceutical gummies now available, promising a quick and easy way to obtain wellness benefits ranging from improved focus to healthier skin. The booming energy market is no exception. Tiana Black, marketing director at Mojo Energy, told FoodBev : “Consumers are increasingly exploring alternatives beyond drinks, snacks or energy shots, seeking options that fit seamlessly into their routines without the excess sugar, calories or bulk.” "Today’s energy consumer expects more than just a caffeine boost" Mojo Energy, she explained, sits at the forefront of this shift. The product sits apart from traditional beverage or food products, instead presenting a distinct category for the energy market that taps into this growing demand for modern formats and personalisation. Mojo Energy's Tiana Black The pouches feature small, ready-to-use sachets containing a flavoured caffeine blend with adaptogens and vitamins. They can be placed anywhere in the mouth for around 20 minutes while caffeine is absorbed through the buccal membranes and saliva. Each pouch delivers 50mg of naturally derived caffeine from green tea, along with B vitamins for natural energy metabolism, l-theanine for cognitive support, and ginseng and yerba mate – adaptogens associated with alertness and mental clarity. “In a crowded and increasingly undifferentiated energy landscape, Mojo stands apart by introducing a controlled, balanced method of caffeination – free from sugar, unnecessary additives or the limitations of a liquid format,” Black said. “Consumers are increasingly looking for flexible ways to manage caffeine, favouring formats that allow them to personalise their intake rather than commit to a full beverage or high-sugar option.” Core consumers seeking more flexible energy options include everyone from athletes and first responders to students, working professionals, gamers and creators. Black refers to these as the “next generation of energy seekers” – active, on-the-go adults seeking energy that can adapt to their lifestyle and power them through shifts, late-night studying or workouts. “These consumers value innovation, portability and control over their energy intake,” Black said, adding that these "next-gen energy seekers" are becoming increasingly discerning about what products they use. This selectivity can be seen across the energy and broader functional beverage industry, where many ‘clean energy’ brands are finding success through positioning themselves as healthier, ‘jitter-free’ and naturally flavoured alternatives to traditionally bright, sugary energy beverages made with artificial colours and flavours. Additionally, blends of popular functional ingredients beyond caffeine, such as adaptogens, nootropic mushrooms and functional botanicals, are being carefully formulated and combined with on-trend flavours that complement them in order to give products the edge within the energy market – whether in the form of a drink, gummy or a pouch like Mojo's. “Today’s energy consumer expects more than just a caffeine boost, they want flavours that feel modern, elevated and enjoyable, without the heavy sweetness or underwhelming flavour experience found in many traditional energy formats,” she added. “Functional energy is moving into a new phase – one led by intentionality, transparency and solutions that support everyday cognitive lift and sustained momentum in smarter ways.”

Australia’s Food Ministers have taken decisive steps toward making the Health Star Rating (HSR) system a mandatory feature on all eligible packaged foods sold in Australia and New Zealand. The decision was formalised on Friday 13 February 2026 at the Food Ministers’ Meeting, where ministers from across Australian states and territories, as well as New Zealand counterparts, reviewed monitoring data on the voluntary HSR scheme. According to official figures, only 39% of applicable products in Australia and 36% in New Zealand displayed Health Star Ratings by the end of 2025, well below the 70% take-up goal agreed under earlier food regulation commitments. The Health Star Rating system – a front-of-pack label that assigns packaged products a score between 0.5 and five stars based on their overall nutritional profile – has been promoted as a tool to help consumers make healthier choices since its introduction in 2014. However, monitoring reports have repeatedly shown that voluntary compliance by food businesses has stagnated. In response, ministers agreed by majority to instruct Food Standards Australia New Zealand (FSANZ) to amend the Australia New Zealand Food Standards Code to mandate the display of Health Star Ratings. Key preparatory work from FSANZ indicated that regulatory barriers to mandating the scheme are minimal, provided statutory requirements are met. Two rounds of public consultation will be undertaken ahead of a final regulatory decision. FSANZ will now lead an engagement process to gather stakeholder input on how the mandatory system should operate in practice, including transitional arrangements for industry and education campaigns directed at consumers. Ministers will consider FSANZ’s proposal at a future meeting before deciding on definitive regulatory changes and implementation timelines, with the objective of embedding the mandatory labels into the Food Standards Code.