Single-origin dark chocolate specialist Cox&Co Cacao is expanding its seasonal portfolio with three new Easter SKUs, introducing a spicy-fruit flavour pairing alongside two premium hollow egg multipacks aimed at dark chocolate enthusiasts. The latest additions to the 2026 Easter range include: an Aleppo Chilli & Cherry Easter Egg (155g, RRP £14.00), a Miso & Caramel Hollow Egg Triple Pack (3 x 60g, RRP £18.00) and a Bee Pollen & Honey Hollow Egg Triple Pack (3 x 60g, RRP £18.00). Headlining the launch is the Aleppo Chilli & Cherry Easter Egg, crafted with 60% single-origin Colombian cacao. The egg combines fruity cherry notes with a sprinkling of Aleppo chilli flakes, delivering mild warmth and tangy complexity designed to complement the richness of dark chocolate. The product is also suitable for vegans, aligning with the continued growth in plant-based confectionery. The Aleppo chilli’s subtle heat and fruit-forward character provide differentiation in a competitive Easter fixture, where brands are increasingly leaning into adventurous flavour profiles to drive incremental sales. Responding to consumer demand for smaller, shareable formats, the brand is also introducing two hollow egg triple packs. The Miso & Caramel variant (47% cacao) blends white miso powder with natural caramel, targeting shoppers seeking sweet-savoury flavour experiences. Meanwhile, the Bee Pollen & Honey triple pack (60% cacao) pairs dark chocolate with honey and a sprinkling of bee pollen, tapping into interest in natural ingredients and added texture. Founder Gavin Cox commented: “NPD for Easter is always important for Cox&Co. Cacao. With so many Easter egg options, it’s crucial to stand out and continue innovating with new flavour combinations and formats." He continued: "There’s been real demand for mini versions of our eggs, so the new three-packs are a great addition, whilst the Aleppo Chilli & Cherry egg is a flavour favourite that we expect to perform strongly this season.” Cox&Co. Cacao continues its partnership with Colombia’s Luker Chocolate estate, investing in farming communities and sustainable agricultural practices to support ethical cacao production — a factor increasingly influencing purchasing decisions in the premium chocolate segment. The new Easter range is available now in selected Waitrose stores, via Amazon, and direct-to-consumer through the brand’s website.

Coca-Cola Canada Bottling has announced a CAD 141 million (approx. $102.9 million) investment to expand its manufacturing and distribution facility in Brampton, Ontario. The expansion will see the addition of a new, state-of-the-art, technology-enabled can production line, increasing capacity at the site by at least 20 million cases annually. The investment, the largest single investment by the company's ownership group to date, is designed to strengthen the company’s ability to meet growing demand across Ontario and eastern Canada while accelerating the rollout of new product innovations. In a statement shared via LinkedIn, the company said: “We aim to be the best beverage partner in Canada, which means being the best at making, moving and selling the beverages Canadians love.” The Brampton project follows an CAD 8 million (approx. $5.8 million) investment in the company’s Hamilton distribution centre last year, underscoring Coca-Cola Canada Bottling’s ongoing capital commitment to modernising its supply chain infrastructure. Since becoming family-owned in 2018, the company has invested more than CAD 230 million (approx. $168 million) into its Brampton manufacturing and distribution operations alone. Coca-Cola Canada Bottling was formed in 2018 as a joint venture between Canadian businessman Larry Tanenbaum and former NBA player-turned-entrepreneur Junior Bridgeman, through the acquisition of Coca-Cola Refreshments Canada from The Coca-Cola Company. Today, the company manufactures, distributes and sells Coca-Cola products across Canada, operating more than 50 sales centres and five production facilities nationwide. “The new line will enable us to produce millions more beverages in cans and get innovation to market faster," the company's statement said. The Brampton facility is one of the company’s largest operations, employing more than 1,300 people and servicing over 7,000 local customers. Beverages produced at the site are distributed throughout Ontario and across eastern Canada. The investment reflects broader industry trends toward increased can production capacity, as beverage companies continue to prioritise packaging formats aligned with consumer demand, sustainability considerations and e-commerce distribution efficiencies.

US plant-based nutrition brand Aloha has added a limited-edition Cookies and Creme protein bar to its portfolio. The launch brings a familiar flavour to the brand’s line-up of high-protein, high-fibre bars while aiming to address common trade-offs around taste and ingredient quality in the protein bar category. Aloha Cookies and Creme bar features a creamy white chocolate coating layered with crunchy chocolate cookie pieces, cocoa and a touch of sea salt. It is made with organic, whole food ingredients and the brand’s blend of pumpkin seed and brown rice protein. Each bar delivers 14g of protein, 10g of fibre and just 5g of sugar, with no sugar alcohols or artificial sweeteners. Like all of Aloha’s protein bars, the bar is dairy-free and 100% plant-based. It is also free from common allergens gluten and soya. Brad Charron, CEO of Aloha, said: “Cookies and Creme is such a nostalgic flavour combo for so many people. We wanted to evoke the comfort of a classic, but do so in a way that is undeniably Aloha. Meaning, it not only tastes great but uses premium, organic ingredients for nutrition that actually hold up.” The bar is available for a limited time on Aloha’s website from 17 February, with distribution to select retailers beginning in April.

The Campbell’s Company has appointed Mohit Anand as executive vice president and president of snacks, effective 23 February 2026. Mohit Anand Anand will oversee Campbell’s portfolio of snack brands, including Goldfish, Pepperidge Farm, Snyder’s of Hanover, Lance, Kettle Brand, Cape Cod, Snack Factory and Late July. Anand will report to Campbell’s president and CEO Mick Beekhuizen, join the company’s operating committee and succeed Elizabeth Duggan, who is leaving the company. Beekhuizen said: “With some of the best brands in the business, Campbell’s has the right to win in snacking. Adding a leader like Mohit to our talented team will help drive change and deliver the growth we know our Snacks portfolio can achieve." "Throughout his career, Mohit has consistently increased sales, improved margins and enhanced operational efficiency on CPG businesses. His proven general management capabilities and strong commercial acumen will help return our Snacks division to sustainable growth.” Duggan joined Campbell’s in 2019, leading its Canadian business before being appointed EVP and president of Snacks in May 2025. Beekhuizen thanked her for her contributions and wished her success in her future endeavors. Anand brings more than 30 years of global experience in food, beverage and CPG leadership roles. He joins Campbell’s from Kellanova, now part of Mars, where he was senior vice president and general manager in the Accelerator division. Anand previously led Kellanova’s frozen food business in Chicago, Kellogg’s Snacks business across Asia, the Middle East and Africa, and Unilever’s water and beverages businesses in London. He began his career at Procter & Gamble, spending 15 years in senior marketing and general management roles across Asia. Top image: © Pepperidge Farm

Soufflet Malt has today (20 February 2026) announced plans to build a tech-driven, AI-integrated malting facility in South Rajasthan, India, as part of an INR 1,200 crore (approx. €100 million) investment. The new facility aims to play a key role in strengthening India’s local malt supply for beer, distilling and F&B brands, with customer contracts already secured. It aligns with the company’s Maltiply 2030 strategy, which focuses on unlocking the potential of malt through its integration into broader food and beverage categories. Initially, the site will have a malt production capacity of 110,000 tonnes annually, with plans for a second phase expansion to increase capacity. The first phase is expected to be completed at the beginning of 2028. With digital innovation forming a key pillar of the Maltiply 2030 strategy, the new malthouse will be driven by Maltimize, the company’s digitalisation platform. The platform will process data insights and analytics to improve malthouse performance, through AI technology that enables benefits such as optimising process duration, analysing yield performance, monitoring energy consumption and improving quality and yield. Sustainability will also be a key focus, with the factory prioritising the use of green energy such as biofuel for heat energy. A zero liquid discharge system will also be in place alongside advanced water management and carbon reduction initiatives. Digitalised grain handling and traceability systems will help to ensure efficiency and transparency of operations. The new malthouse is expected to create 400 direct and indirect jobs, along with 700 positions across the supply chain. The company’s ecosystem, including logistics providers and warehousing partners, will support additional industries and businesses in Rajasthan. Soufflet Malt will also work with more than 50,000 Indian farmers to support rural growth with skills development and sustainable farming practices. Farmers will also benefit from access to high-yield barley varieties, supported by an agronomist network, allowing for greater income stability and market access. The company plans to source up to 250,000 tonnes of barley annually when the malthouse will run at full capacity, following the second phase expansion. Jorge Solis, CEO of Soufflet Malt, said: “Together, we are creating jobs, strengthening agriculture and supporting the region’s long-term development. Aligned with India’s ambition to modernise agriculture and enhance food security, this investment brings our agronomic and industrial expertise together with advanced technologies to deliver a state-of-the-art malthouse and unleash the full potential of malt in India.” Soufflet Malt’s existing operations in India include a malthouse in Alwar, Rajasthan, with a capacity of 18,000 tonnes. The company has been collaborating here with local growers since 2014 to cultivate premium-quality barley. The latest investment in India follows news last week that the company broke ground on a €100 million malting facility in Midvaal, Gauteng, South Africa , marking one of the most significant recent investments in South Africa’s brewing and agricultural value chain.

ProAmpac has expanded its ProActive Recyclable RP-2000 High Barrier Series, a fibre-based packaging platform designed to replace traditional non-recyclable multilayer structures such as paper/foil, paper/METPET and certain film laminations. The RP-2000 provides strong barriers to oxygen and moisture, making it suitable for dry food products including oatmeal, granola, cereal, spices, snacks, dried fruits and nuts. The series is compatible with various pouch formats and rollstock, maintaining barrier performance during handling and folding. It also supports high-quality printing on natural kraft, bleached or clay-coated paper. According to ProAmpac, the platform allows brands to transition to curbside-recyclable packaging with minimal changes to filling lines, and has been successfully trialed on high-speed production lines of up to 900 packs per minute. Hesam Tabatabaei, chief technology officer at ProAmpac, said: “Supporting the growing Fiberization of Packaging movement, and as adoption of fibre-based structures accelerates, it is critical that ProAmpac continues to expand the functional performance envelope of paper-based materials". "These technologies enable brands to transition to curbside recyclable packaging while maintaining required barrier properties, package integrity, and filling-line efficiency."

As consumers scrutinise value in the face of rising costs, texture is emerging as a key signal of quality. Marina Boldrini, senior marketing manager at Tate & Lyle, explains how preserving creaminess, crunch and indulgence during reformulation protects brand perception, loyalty and consumer trust – even when recipes and prices evolve. The cost-of-living crisis has reshaped how people choose what goes into their basket. With budgets under pressure, consumers are scrutinising value more than ever. But 'value' now means more than just low price. As shoppers trade down or switch brands, they’re also redefining what quality feels like. When price is no longer the main signal of quality, consumers look for other cues – and increasingly, it’s texture that delivers. Texture is the new currency of trust. A creamy, crunchy or satisfying mouthfeel tells shoppers that, even if the recipe or price has changed, the product experience hasn’t. Reformulation is a sensory test Reformulation is standard practice and an opportunity to innovate. Restrictions on products that are high in fat, sugar and salt (HFSS), front-of-pack labelling systems like Nutri-Score and rising input costs make it unavoidable. But every change brings a sensory risk. And consumers will be quick to notice if something feels off. The challenge is not just technical compliance but protecting consumer appeal. And that means protecting texture. Take processed cheese. It’s a cost-sensitive category, but one where stretch, melt and sliceability define familiarity. We must focus on preserving those attributes, even with fluctuating protein levels and reduced fat. The solution delivered melt and stretch across applications from pizza to sandwich cheese, helping the product remain both affordable and satisfying. The result? Consumers enjoy the same sensory experience they know and love – while brands protect value, loyalty and shelf appeal. Or consider a cost-sensitive mayonnaise reformulation. By reducing fat content and removing egg from the formula, manufacturers can develop a healthier, lower-cost alternative using a combination of our specialty starches. This could deliver cost reductions versus full-fat formulations and up to 25% versus full-egg versions. Crucially, we preserved the creamy, clingy mouthfeel consumers expect. That means familiar indulgence at a lower cost and no compromise on the experience that keeps consumers coming back. Value isn’t just about price Consumers still choose products that deliver a rewarding experience. Taste matters, but texture often tips the balance. It’s a key reason people buy again. In a better-for-you ice cream project, the goal was to cut sugar by 25% and fat by 50% using clean label ingredients while keeping indulgence. By mapping texture attributes like creaminess and melt rate, and using alternatives to traditional stabilisers and emulsifiers, the reformulated dessert delivered the same sensory satisfaction with a cleaner label and healthier profile. These examples show how protecting texture protects perception – and, ultimately, brand equity. Sensory signals in cost-sensitive markets As shoppers trade down, texture is a powerful cue for quality. Products that retain satisfying mouthfeel signal that the experience still holds, regardless of recipe changes or price shifts. We see this clearly in the rise of high-protein shakes with thick, milkshake-like textures that signal indulgence while delivering functionality. Or layered yogurt pots combining smooth dairy bases with crunchy inclusions – creating multisensory interest and a more premium feel, even in value-driven formats. These aren’t just sensory wins, they serve as reassurance mechanisms, helping consumers feel confident they’re making a satisfying choice. Texture is a competitive edge So, reformulation doesn’t have to come at the cost of experience. In fact, it’s a chance to show innovation, responsiveness and reliability in action. Texture is growing in importance. Whether it’s the chew of a plant-based burger, the crunch of a better-for-you cereal, or the melt of a fortified dessert, mouthfeel is the new differentiator – and the clearest path to consistency, even as recipes evolve. As pressure to reformulate continues, brands that protect texture will protect their consumer relationships. Because when it comes to food, trust is built in the mouth.

As part of its financial reporting, Nestlé has confirmed it is accelerating plans to exit most, if not all, of its remaining ice cream operations as part of a strategy to streamline and sharpen focus on higher-growth core categories. In fourth-quarter earnings results, Nestlé confirmed it is in discussions to sell its remaining ice cream businesses in Asia, Canada and parts of Latin America to Froneri, the joint venture it established in 2016. Currently, Nestle holds a 50% stake in Froneri. The businesses under review include local operations that were not previously transferred to Froneri. Over the last decade, Nestlé’s ice cream portfolio has increasingly been operated by the joint venture, while the US ice cream business was sold in 2019 for $4 billion. These moves helped Froneri transform into one of the world’s largest ice cream manufacturers, controlling brands such as Häagen-Dazs. While the financial reports confirmed strategic intent, no binding agreements or valuation details have been revealed. The potential exit from ice cream follows Unilever’s decision to do the same after it separated its global ice cream portfolio into a standalone publicly traded company, the Magnum Ice Cream Company. The move also aligns with Nestlé CEO Philipp Navratil’s broader strategy to streamline the company after taking up the post in September last year . Speaking in the report, Navratil commented: “We are accelerating our strategy. We are focusing our portfolio on four businesses, led by our strongest brands, with prioritised resources and a simplified organisation.” Soon after his appointment, it was announced that the company planned to reduce its workforce and focus on coffee, pet care, nutrition and food and snacks. He continued: "I am encouraged by our performance during 2025, which reflects the targeted actions we have taken in a difficult external environment". In addition to divesting its remaining ice cream operations, the report also confirmed changes to Nestlé’s executive board, stating: “With the formation of the newly integrated nutrition business, the globally managed business structure of Nestlé Health Science will be removed”. Anna Mohl, CEO of Nestlé Health Science, will step down from the board at the end of this month. Beyond ice cream, Nestlé confirmed it has concluded a strategic review of its mainstream and value vitamin and supplement brands and is preparing to engage with potential buyers. The company also plans to deconsolidate its water business from 2027 and has initiated formal discussions with prospective partners in the first quarter.

Pip Organic has expanded its market-first, school-compliant kids’ fizzy drinks range with the launch of Apple Cherry Fizz, tapping into growing parental demand for clean-label, healthier soft drinks for older children. The new SKU blends organic apples, cherries and grapes with sparkling water, delivering one of the recommended five-a-day per 250ml can. The product is made without added sugar, flavourings or concentrated fruit juice, aligning with the brand’s long-standing commitment to 100% organic, not-from-concentrate ingredients. Available now via Abel & Cole and through Pip Organic’s direct-to-consumer channels, Apple Cherry Fizz builds on the success of Apple Fizz, which debuted in 2024 as a category-first school-compliant canned sparkling drink for children. Designed specifically for the ‘tween’ market, the Fizz range aims to bridge the gap between traditional children’s juice cartons and mainstream carbonated soft drinks. The canned format and bold, playful design offer what the brand describes as a more “grown-up” alternative, while maintaining its nutritional and organic credentials. The vibrant packaging was tested and approved through kids’ focus groups during development, ensuring appeal among the target demographic while meeting parents’ expectations on health and ingredient transparency. Pip Organic co-founders Patrick and Karen O’Flaherty said the Fizz concept was inspired by their own daughter’s request for fizzy drinks when socialising with friends. Identifying an unmet need in the market, the pair developed a product that would allow parents to confidently say “yes” to sparkling drinks without compromising on ingredient standards. Founded after the O’Flahertys ran an organic juice stall at London’s Borough Market, Pip Organic has grown into an award-winning, family-focused brand spanning drinks, snacks and frozen ice lollies. The range is stocked in retailers including Waitrose, Ocado, Whole Foods Market and Booths.

The Kraft Heinz Company has announced that Nicolas Amaya will be appointed as president of its North America business following the upcoming departure of current president Pedro Navio. Navio will step down on 22 February 2026 to pursue other opportunities, Kraft Heinz revealed in a statement yesterday (18 February). Amaya (pictured above) will step into the role on 23 February, overseeing strategy, operations and performance across Kraft Heinz’s largest market. To ensure a smooth transition, Navio will serve as an advisor to the company through to 6 March. During his eight years with Kraft Heinz, he played a key role in leading multiple businesses and helping position the business for the future. New president Amaya brings extensive global and North American leadership experience across the CPG industry. Most recently, he served as senior vice president and president of Kellanova North America, where he played a significant role in advancing the group’s commercial strategy, operational performance and organisational transformation. Kraft Heinz praised his track record of driving profitable growth, strengthening brand portfolios, creating strong relationships with key customers and partners and building high-performing teams, thanks to his disciplined execution and customer-centric approach. During his tenure with Kellogg, he held a range of leadership positions in the company’s US and Latin America regions across the cereal, frozen and snacks businesses. Prior to Kellogg, he held marketing roles at Unilever Andina in the personal care division. Steve Cahillane, CEO at Kraft Heinz, commented: “Nico is a proven leader with deep experience driving growth and transformation in complex, competitive markets. As we continue to transform and build momentum across our North America business, Nico brings the right combination of commercial rigour, operational excellence and people leadership to accelerate that progress.” Cahillane worked closely with Amaya at Kellogg and Kellanova, having joined as Kraft Heinz’s chief executive officer this year following eight years as the cereal and snack giant’s chairman and CEO. Commeting on his new role, Amaya said: “Kraft Heinz has an iconic portfolio of brands, a strong foundation for growth and a talented team in North America. The opportunity ahead to modernise these brands for today’s consumer is huge, and we’re making the right investments to do so. I’m excited to join the team and deliver.”

Orkla Food Ingredients has signed an agreement to acquire Austrian-based Senna, a producer of margarine and cooking oils, strengthening its presence in the Central and South-East European (CSE) region. The acquisition reinforces Orkla’s growth ambitions in the region, where it has been building a multi-local model across bakery, ice cream and plant-based ingredients. By adding Senna’s portfolio of margarine, speciality fats and oils, sauces and dressings, Orkla broadens its category reach and gains established market positions in Austria and Italy. Manuela Banu, CEO of Orkla CSE, said: “Senna is a highly regarded business with a proud history and an entrepreneurial team that fits Orkla well". She continued: “Austria and Italy represent new markets for Orkla, where we aim to grow profitably by introducing a broader set of categories and by driving operational efficiency". Founded nearly a century ago, Senna employs around 120 people and generated approximately €80 million in revenues in 2025. Headquartered in Vienna, the company operates a production facility that serves foodservice, artisan bakery and industrial customers, segments that closely align with Orkla's core customer base. The transaction includes 100% of the shares in Senna Nahrungsmittel and Senna Nahrungsmittel, 75% of the shares in Senna, as well as the Senna trademarks owned by Maresi Trademark. The seller is Vivatis Holding, one of Austria’s largest food and beverage groups. “Senna has developed into a strong and respected player in its categories, thanks to the dedication and professionalism of its employees,” said Klaus Sperrer, CFO of Vivatis. “We are confident that Orkla offers the right foundation to ensure the continued development of the Senna brand.” Christof Kessler, CEO of Senna, added: “We are pleased to join Orkla, whose multi-local model and deep category knowledge provide an excellent platform for the next phase of Senna’s development”. Orkla supplies ingredients to industrial manufacturers, out-of-home operators such as artisanal bakeries and ice cream kiosks and directly to consumers. Its largest product categories include bread and cake improvers and mixes, yeast, marzipan, ice cream ingredients and margarine and butter blends. The addition of Senna’s expertise in speciality fats and sauces enhances Orkla's offering to both bakery and foodservice customers at a time when demand for high-performance fats, plant-based solutions and customised formulations continues to grow across Europe. The transaction is subject to regulatory approval and is expected to close in the first half of 2026. Financial terms of the deal have not been disclosed.

Keurig Dr Pepper has introduced more than 35 beverage varieties for 2026 across its carbonated soft drinks, teas, waters, energy and juice drink portfolios, alongside several returning and seasonal offerings. Among the new flavour launches, Canada Dry is expanding its Fruit Splash line with Strawberry, combining ginger ale with strawberry flavour and a splash of real juice in a national rollout from February. Meanwhile, Bai is introducing Bai Barù Blood Orange nationwide the same month, offering a tangy blood orange flavour in its antioxidant-infused water beverage range. 7Up Endless Summer Mandarin Orange, exclusive to Kroger, blends mandarin with classic lemon-lime for a seasonal citrus profile. Mott’s is entering the zero-sugar segment for the first time with a new Zero Sugar Juice Drinks line launching nationwide in March alongside refreshed packaging. Energy drink innovation features prominently. Ghost Energy is launching new 8.4oz cans in OG, OG Colada, Strawberry Watermelon and Welch’s Grape, and expanding its 16oz range with Blue Raspberry, Iced Tea Lemonade (Walmart and Circle K exclusive), Strawbango, Bubblicious Strawberry Splash (Kroger exclusive) and Welch’s Grape-Cran. C4 Energy is introducing Mango Fuego, Hawaiian Punch Berry Blue Typhoon (Circle K exclusive), Pink Lemonade as a limited-time offer and Cherry Cola exclusive to Casey’s. Bloom Sparkling Energy is adding Summer Splash, a strawberry lemonade flavour, while Black Rifle Energy is releasing GrapeX and Tiger Strike, a limited-time citrus-tropical blend. Across partner brands, Electrolit is expanding its hydration range with Cherry Ice and Strawberry Kiwi multipacks, with an additional 7-Eleven exclusive flavour planned. In ready-to-drink coffee, La Colombe Draft Latte is adding Strawberry Mocha and S’mores to its seasonal line-up, followed later in the year by Pumpkin Spice and Peppermint Mocha. Additional flavour innovation includes Bloom Pop, developed with Nutrabolt, which will launch Root Beer Float, Peach Pineapple and Rocket Blast varieties this summer. Fan favourites make a comeback Returning limited-time and seasonal flavours include Dr Pepper Creamy Coconut, which comes back in April, and Snapple Two Hundred Fif-Tea Party, a summer blend of raspberry tea and lemonade. 7Up Shirley Temple will return for the holiday season with pomegranate and lemon-lime flavours, while A&W Root Beer Float arrives for a limited time beginning in July. Polar Seltzer is also bringing back fan favourites Strawberry Créme and Toasted Coconut nationwide, offering lightly sweet, dessert-inspired sparkling options for consumers. Separately, Snapple will introduce a refreshed visual identity beginning in March, featuring updated graphics and logo elements. All 2026 CSD innovations will be offered in both regular and zero-sugar options.