Melodea has unveiled MeloPack, a fully recyclable flexible packaging solution designed to help food manufacturers transition away from multi-layer laminates ahead of the EU's Packaging and Packaging Waste Regulation (PPWR) requirements. The new solution combines Melodea's proprietary barrier-coating technology with mono-material film structures to deliver high- and ultra-high-barrier performance while remaining compatible with existing packaging lines, eliminating the need for capital investment or production downtime. According to the company, MeloPack enables food brands to move from packaging specification to production-ready printed rollstock within 30 days. The packaging is certified for direct food contact under EU EC 10/2011, US FDA and Germany's BfR standards, and is designed to meet forthcoming PPWR recyclability requirements. Dr Shaul Lapidot, CEO of Melodea, said: "Customers are ready for a complete packaging solution, but not at the cost of certifications, barrier performance, or partial recyclability. We have brought that solution to market at a price competitive with the non-recyclable formats brands are running today. PPWR is here. We are ready." MeloPack is available in three transparent mono-material structures: BOPP + MelOx-NGen + PP, PE + MelOx-NGen, and Bio-PE + MelOx-NGen. The films are engineered to provide high oxygen and water vapour barrier properties for demanding food applications while maintaining recyclability. The launch comes as food manufacturers prepare for new European packaging legislation. From 12 August 2026, Regulation (EU) 2025/40 requires packaging placed on the European market to be accompanied by a Declaration of Conformity for each SKU, while increasing pressure on brands to replace difficult-to-recycle multi-material packaging with recyclable alternatives. Melodea says MeloPack has been developed specifically to address these requirements. The solution is available from €6/kg, which the company says is competitive with conventional multi-material laminates. Printed rollstock can be supplied in 30 days, with film thicknesses ranging from 40 to 200 microns and flexographic printing available in up to eight colours. Each batch is supplied with a Technical Data Sheet and Certificate of Analysis.

Capri Sun Group has broken ground on a new production plant in Stargard, Poland, with the first phase of construction set to be completed by the end of 2027. The factory, established as part of the company’s strategy to expand manufacturing capacity and grow across Europe, has been supported by an investment of more than €70 million. It is expected to create approximately 120 new job opportunities in the region and has been designed to enable further expansion in the future. Capri Sun said this reflects growing consumer demand across established and emerging markets as it continues its international growth trajectory. The location in Stargard was selected due to its direct access to key markets in Central and Eastern Europe as well as the Nordics, enabling shorter lead times and improved supply chain agility. Capri Sun’s flagship production site in Eppelheim, Germany, will continue to serve as the company’s centre of excellence. The facility provides innovation and training across the company’s global manufacturing network. Roland Weening, group CEO at Capri Sun, said: “This new facility marks an important milestone in our growth strategy, by enabling and supporting our increasing demand across greater Europe”. “Beyond strengthening Capri Sun's manufacturing footprint, the project will contribute to regional economic development through new jobs, partnerships and long-term industrial investment.” Capri Sun, headquartered in Switzerland, was established in 1969 and is now among the most well-known children’s drink brands globally. The brand has recently been innovating to expand its portfolio into new territories, entering the functional hydration category earlier this year with the launch of new electrolyte drink pouches.

Belgian chocolatier Maison Pierre Marcolini is expanding into the home-baking category with the launch of a cooking chocolate collection in the UK. Available from 4 September 2026, the range will bring chocolate discs previously reserved for professional use to home cooks through retail, wholesale and e-commerce channels. The collection comprises eight varieties, including four signature blends, two single-origin Grands Crus and two milk chocolates. Cocoa content across the dark chocolate range varies from 77% to 82%, while both milk chocolate varieties contain 45% cocoa. The signature blends include Midnight Smoke, a 77% dark chocolate made with cocoa from São Tomé and Príncipe and Ecuador; 82% Cocoa Fusion; 80% African Bloom; and 81% Intense Ember. The Grands Crus comprise 77% Peru Whisper, made with cocoa from northern Peru’s Piura region, and 81% Congo Myst, sourced from the Kivu region of the Democratic Republic of the Congo. The two milk chocolate options are Origin Meadow and Silk Rêverie. Maison Pierre Marcolini said the chocolates are produced through its bean-to-bar process at its Brussels workshop. The company selects and processes its own cocoa beans, with each origin undergoing a tailored roasting and conching process over three days. The range will be offered in three formats. A larger box will be sold by weight in Maison Pierre Marcolini stores at Selfridges, Notting Hill, Regent Street and Marylebone, priced at £7 per 100g. A smaller discovery box, also priced at £7 per 100g, will be available online in all eight varieties. The collection will also include a £19.50 hot chocolate format containing eight 15g chocolate pyramids, available in two varieties.

Ben & Jerry's has introduced a new limited-edition ice cream, Razz Up!, combining an eye-catching flavour innovation with a nationwide campaign encouraging civic participation ahead of the 2026 US midterm elections. Available now in more than 200 Ben & Jerry's Scoop Shops across the US, with retail distribution to follow, Razz Up! features black raspberry ice cream swirled with raspberry sauce and crackling fudge chunk pieces that create an audible popping effect when eaten. The launch coincides with National Ice Cream Day and marks the latest addition to the brand's rotating portfolio of limited-batch flavours. Carleen Pickard, global social mission director at Ben & Jerry's, said: "Ben & Jerry's has long advocated for civil liberties and a strong and inclusive democracy; these values are central to who we are. Razz Up! is what Ben & Jerry's does best – use the power of ice cream to bring people together and turn concern into action." Beyond the product launch, Ben & Jerry's is rolling out a nationwide "Razz Up!" campaign in partnership with the American Civil Liberties Union (ACLU), Black Voters Matter, Community Change and the National Korean American Service and Education Consortium (NAKASEC). The new pint also features artwork created by Chicago-based artist and activist Monica Trinidad, whose design draws inspiration from social justice movements and grassroots organising. While Ben & Jerry's has long integrated social campaigns into its product launches, the company said Razz Up! is intended to bring together its latest flavour innovation with community engagement throughout the election season. The launch comes amid ongoing tension with Ben & Jerry's parent company, The Magnum Ice Cream Company, with the Ben & Jerry's Foundation stating that it will cease production by year-end if a favourable outcome cannot be reached. Razz Up! is available now at Ben & Jerry's Scoop Shops across the US, with pints set to arrive in grocery stores nationwide in the coming weeks.

The Coca-Cola Company has confirmed that production at its Fairlife dairy business in the US has been temporarily suspended following a ransomware attack that compromised part of the company's systems. According to Coca-Cola, Fairlife identified unauthorised access by a third party to a portion of its IT infrastructure, including production-related systems, prompting the company to activate its incident response and business continuity protocols. The company said it is continuing to investigate the incident with the support of external cybersecurity specialists and advisors, while law enforcement agencies have also been notified. The full scope and impact of the cyberattack remain under investigation. Despite the operational disruption, Coca-Cola stressed that product quality and food safety have not been affected. In a statement, the company said: "As a result of the incident, production operations at Fairlife in the United States are temporarily suspended; Fairlife's Canada production operations are not currently impacted." Coca-Cola is working to restore affected systems and resume normal operations as quickly as possible, although it has not provided a timeline for restarting production. The incident highlights the growing cybersecurity risks facing food and beverage manufacturers, many of which are increasingly reliant on digitally connected production systems. Ransomware attacks have become a significant concern across the manufacturing sector, with disruptions capable of halting production, interrupting supply chains and affecting customer deliveries. While Coca-Cola has not disclosed whether any data was compromised or whether a ransom demand was made, the company noted that its assessment of the incident remains ongoing. Fairlife, acquired by The Coca-Cola Company in 2020, produces a range of ultra-filtered milk, protein shakes and nutrition products and forms part of Coca-Cola's expanding value-added dairy portfolio. The company said it will continue its investigation and remediation efforts while working to restore impacted operations. Further updates are expected as more information becomes available. Top image: © Fairlife

Hiperbaric, a leading Spanish company in high-pressure technology, has released the report – 'New European regulation on zero Listeria and its impact on food for human consumption' – in which it provides a comprehensive analysis of the new legal framework that will become mandatory as of 1 July 2026, its impact on the food industry and technological solutions for prevention and preservation, such as high-pressure processing (HPP) technology. The new Regulation (EU) 2024/2895, adopted in 2024 and effective as of 1 July of this year, introduces significant changes to the microbiological criteria applicable to ready-to-eat foods that are capable of supporting the growth of Listeria monocytogenes. As of that date, product safety must be guaranteed throughout the entire shelf life of the product, not just at the time of release from the factory. To date, the legislation provides for two scenarios. First, the producer must demonstrate that the pathogen will not exceed the limit of 100 CFU/g (colony-forming units per gram) during the product’s shelf life or, in the absence of such evidence, guarantee its absence – that is, ensure it is not detected before the food leaves the manufacturer’s control. The main change is that this second criterion is being tightened. If the producer cannot scientifically prove that the bacteria will remain below the permitted threshold, they must ensure its non-detection (< 1 cfu in 25g) not only at the factory, but throughout the product’s shelf life on the market. Carole Tonello, vice president of business development at Hiperbaric, said: “Product responsibility no longer ends at the factory gate, but extends throughout the product’s entire lifecycle to ensure maximum protection of public health from production through distribution". Carole Tonello New challenges for the industry Regulations require the industry to implement stricter controls, improved traceability and greater product accountability, while facing higher costs associated with shelf-life studies, laboratory analyses and adjustments to manufacturing and/or logistics processes to prevent the presence of bacteria during transport and through the end of storage. This regulatory shift is based, among other studies, on the European Union’s One Health 2024 report, which ranks Listeria monocytogenes as the fourth most commonly reported zoonosis, with 3,041 confirmed cases in 2024. The data show that infections have followed an upward trend over the past five years, partly linked to an ageing population and increased consumption of ready-to-eat products. Furthermore, according to the European Centre for Disease Prevention and Control (ECDC), this pathogen is responsible for the highest proportion of hospitalizations and deaths among foodborne infectious diseases. Nearly seven out of ten infected individuals require hospitalization, and approximately one in twelve dies. To put this into perspective with other common pathogens, and according to 2024 data from the EFSA (European Food Safety Authority), salmonellosis has a case fatality rate of 0.24% and STEC infection has a rate of 0.31%. However, the fatality rate for listeriosis soars to 15.6%. “We are dealing with a disease that has a critical impact: nearly one in six people diagnosed dies, which justifies the need for extreme control measures in the industry,” explains Tonello. Technological solutions for prevention and conservation Given this new legal framework, there are various technological solutions for prevention and preservation applied to the food industry to ensure food safety. Among these is high-pressure processing (HPP), one of the most promising technologies for preventing cases of food poisoning, ensuring food safety, and extending shelf life. The technology involves subjecting packaged food to very high pressure of up to 6,000 bar, which is applied uniformly using water. Applying it after sealing helps manage contamination risks introduced during cutting, handling, filling, or packaging, with minimal impact on flavour, texture, appearance, and nutritional values compared to heat-based pasteurisation methods. Scientific validation of HPP for zero Listeria Anna Jofré, a researcher in microbiology and food safety at the Institute for Agri-Food Research and Technology (IRTA), explains that there are three tools for validating the effectiveness of treatments against Listeria. Scientific literature, which involves searching scientific publications and reports for evidence that the technology we apply against Listeria in a food similar to the one we want to test is effective against this pathogen; predictive microbiology, which uses mathematical models to predict the inactivation of Listeria pathogens; and the challenge test, in which experimental trials are conducted with the food. “Various studies and trials conducted by the institute show that applying HPP at a pressure of 6,000 bar for three minutes is the most effective strategy for reducing the risk of listeriosis in cooked ham, for example. Pressure is the solution for achieving zero listeria in ready-to-eat foods”, concludes Jofré. The success story of Tappers' ready-to-eat meals For her part, Elena Rodríguez, director of operations at MRM and Tappers, who also participated in the presentation of the report as a success story in the application of HPP, highlighted the excellent results achieved in the product lines treated with this technology. Elena Rodríguez She explains: “In the fresh prepared meals sector, where water activity and pH levels can promote the growth of Listeria throughout the product’s shelf life, high-pressure processing has established itself as the definitive solution. It achieves total efficacy against the pathogen and significantly extends the product’s shelf life, while keeping its sensory and nutritional qualities intact."

Heineken Costa Rica has signed an agreement to acquire RainForest Water, a Costa Rican premium artesian water brand, through its subsidiary Distribuidora La Florida. Founded in Sarapiquí, RainForest Water bottles artesian water directly at its natural source and packages it in recyclable and reusable aluminium bottles. Its operations are powered by renewable energy and supported by initiatives focused on reforestation, forest conservation, biodiversity and community development. The acquisition is expected to provide RainForest Water with a platform to expand into new markets while retaining its focus on sustainability and reducing plastic use. Ariel Aizenman, founder and CEO of RainForest Water, said: “When we started this project, we wanted to demonstrate that a brand born in Costa Rica could compete with the best in the world. This agreement confirms that innovation, quality and purpose can transform a Costa Rican product into a brand of international value.” He added that the deal recognised the contribution of the company’s employees, customers, suppliers and partners to the development of the brand. The transaction remains subject to customary closing conditions, including regulatory approval. Financial details were not disclosed.

UK plant-based gut health brand Biomel has expanded its portfolio with a new line of Love Your Gut protein drinks. The drinks are designed to support gut health, muscle health and overall wellbeing, with each beverage containing billions of live cultures, 20g of complete plant-based protein and 7g of fibre. They also contain less than 2.5g of sugar per 100ml. In addition to protein and fibre, the formulation contains branched-chain amino acids (BCAAs) including leucine, isoleucine and valine, as well as a blend of 20 vitamins and minerals to support general health. The combination of protein and fibre aims to keep consumers feeling fuller for longer, retaining the brand’s gut health focus while tapping into the rising protein demand. The drinks are available in three flavours – chocolate, vanilla, and matcha, responding to one of the beverage industry’s biggest trends over the past couple of years as interest in the Japanese tea surges. Made in the UK, the range is also free from artificial sweeteners, gluten, lactose and GMOs, allowing it to cater to a range of dietary needs. Steven Hegarty, co-founder of Biomel, said: “Following the strong performance of our existing range, which has firmly established itself as a category leader in 2026, we're expanding Biomel’s portfolio with the launch of our new Protein Drinks”. “By bringing the brand into new occasions and formats, we're making it easier than ever for people to enjoy the benefits of our products throughout the day, while also supporting their broader health and wellbeing.” Biomel has also announced it will expand its operations beyond its London headquarters, establishing a new Innovation & Production Centre facility in Hemel Hempstead, Hertfordshire. The new plant will enable increased production to meet growing demand, and is expected to open in Q4 2026. Biomel’s new Love Your Gut protein drinks are now available at Whole Foods, and will roll out via Ocado later in the summer, with an RRP of £3 per 330ml bottle. The range will expand into further retailers from autumn.

Fox's Burton's Companies (FBC) has expanded its Maryland S'wich range through a new collaboration with Terry's Chocolate, launching Maryland S'wich Terry's Chocolate Orange – the first time Terry's signature chocolate orange flavour has been introduced into the sweet biscuit category. The launch brings together the UK's number one small cookie brand and the country's leading orange chocolate brand, targeting a combined shopper base of around 15 million consumers. The new product features Maryland's crunchy chocolate chip cookie sandwich filled with a Terry's Chocolate Orange-flavoured centre made using the brand's signature orange oil, creating a biscuit inspired by the confectionery favourite. The product is launching as a four-week exclusive across Tesco Group and Booker stores from 15 July before rolling out to major retailers and wholesalers from 12 August. It will also be available in a price-marked pack with a recommended retail price of £1.39 for a 150g pack. The launch marks the first flavour extension to the Maryland S'wich range since the sandwich biscuit debuted in July 2025. According to FBC, chocolate orange ranks among the top five flavours in the anytime treats category, while consumer taste testing generated an 85% purchase intent, highlighting the flavour's appeal. Jo Harwood, chief sales and trade marketing officer at Fox's Burton's Companies, said: "By partnering with Terry's, Maryland is once again S'wiching up the biscuit aisle. The collaboration is designed to engage both existing fans and new consumers in the chocolate confectionery category, while creating meaningful opportunities to support category growth and sales performance. The launch is also expected to benefit from the seasonal association and pull that Terry's has around Christmas following its initial launch period." My-Anh Bosquet, marketing director for Terry's Chocolate UK & Ireland, added: "Terry's is all about finding new ways to bring people joy, and teaming up with the UK's number one small cookie brand is exactly that. Seeing our iconic orange flavour baked into the Maryland S'wich for our first-ever entry into the biscuit aisle is a genuine landmark for Terry's." The collaboration is Maryland's second high-profile licensed launch of 2026, following its limited-edition Harry Potter Butterbeer-flavoured cookies, reflecting FBC's strategy of driving consumer engagement through brand partnerships and flavour innovation. The launch also demonstrates the continued blurring of lines between confectionery and biscuits, as manufacturers leverage well-established confectionery brands to create new products that encourage cross-category purchasing and attract loyal brand fans into adjacent categories.

Adrian Teixeira-Porrescas For decades, food and drink brands built desire through indulgence, sensory appeal and the promise of wanting more. But in a market shaped by protein culture, GLP-1s, functional wellness trends and tighter HFSS regulation, craving now needs more than appetite appeal. Adrian Teixeira-Porrescas, senior art director at Chuck Studios, explores the shift from' craveability' to credibility, and why brands increasingly need to give consumers permission as well as pleasure. For years, food and drink brands won by making people want more. More crunch, more fizz, more cheese, more sweetness, more flavour, more of that immediate sensory hit. You can see it in confectionery, from Lindt’s 1990 'The Supreme Sensation' ad to its more recent 'Made to Melt You' work, where rich, melting chocolate imagery makes indulgence feel luxurious and irresistible. You can see it in snacks too, where Doritos’ 'For the Bold' platform turned flavour, crunch and intensity into a whole brand attitude. In both cases, the job was to make the product feel impossible to resist. But now, the market is asking more of brands. Indulgence alone no longer sells A wider cultural shift is changing the context around food and drink. Kyra’s State of Fitness 2026 report points to a shift in how people are thinking about health and wellbeing. The report highlights that wellness is moving away from transformation and optimisation, and towards stability, routine and self-regulation. Consumers are seeking 'less performance' and 'more maintenance,' 'less depletion' and 'more regulation.' That mindset is not staying inside fitness. It is starting to shape how people think about food and drink, too. If wellness is becoming less about transformation and more about everyday self-management, then what people eat and drink is being judged through that same lens. Consumers are more conscious of ingredients, protein, sugar, additives, pesticides, gut health, ultra-processed foods and how broader food systems affect their health. As a result, packaging claims, ingredient lists and sourcing cues now play a much bigger role in shaping perceptions of what counts as a better product. GLP-1 weight-loss drugs are also changing appetite itself, while HFSS advertising restrictions are changing how less healthy food and drink brands are allowed to show up. Together, these forces are creating a new credibility pressure for indulgent brands: they need to explain why their products still deserve a place in people’s lives. That pressure is now colliding with a commercial one. Value-conscious shoppers are pushing back on price, with PepsiCo reportedly cutting prices on Doritos and Lay’s to win back consumers. Meanwhile, health-conscious consumers are giving more attention to products that promise some kind of added benefit. That is why the growth of functional food and drink matters. Functional foods, broadly defined as foods that offer benefits beyond basic nutrition, have gained momentum as consumers look for products that support energy, focus, gut health, protein intake or everyday wellbeing. Challenger brands such as Neutonic show where that expectation is heading, with the business reportedly on track to exceed $25 million in sales this year after scaling rapidly since launching in 2023. This is where legacy indulgence brands are starting to shift. Whether these products are becoming meaningfully healthier is debatable, but the marketing is changing. The same crisps, coffees, burgers and soft drinks still need to deliver pleasure, but they are increasingly being framed in ways that make the indulgence easier to justify. This is the move from 'craveability' to credibility. The new era of food credibility Consumers still want to indulge. What is changing is that they increasingly want the indulgence to come with a reason. Starbucks’ new drink offering with Protein Cold Foam is still, fundamentally, an indulgent coffee drink. But the added whey protein gives it a new role in the consumer’s mind. It turns a treat into something that feels more functional, giving it emotional justification. The drink has not stopped being indulgent, but the protein gives the craving permission. The same applies to Lay’s, which recently underwent a rebrand to root its identity in 'real, farm-grown potatoes.' The product still sits firmly in the world of treats and snacks, but the communication shifts the emphasis. It now communicates ingredient cues, provenance and a sense of transparency to consumers. The product is still craveable, but it is being framed in a way that feels more credible. This is also happening in a culture where people are demanding more from food while having less time to properly engage with what they eat. GLP-1s have added another layer to this. Appetite is being reshaped, and weight loss is increasingly being detached from the slower work of understanding food, habits and nutrition. Consumers may still want the indulgent drink or snack, but they also want it to carry some kind of functional, emotional or nutritional justification. Craveability still matters, but so does credibility That does not mean indulgence is going away. People still want pleasure, comfort, flavour and reward from food. But the old promise of 'you’ll want more' is becoming less powerful on its own. Brands now have to help people feel better about wanting it. This is where Culinary identity plays a bigger role. In food and drink, credibility is cumulative. It is not built by one health claim, one packaging line or one campaign, but by the consistent depiction of a brand’s product over time. Culinary identity is how brands make credibility visible, not just claim it. The way a product is styled, lit, textured, served and framed repeatedly teaches consumers what to believe about it. When a brand consistently shows freshness, craft, quality, real ingredients or sensory satisfaction, those cues start to become part of its credibility. They become visual proof points. A crisp does not just need to look crunchy once. A cola does not just need to look refreshing once. A burger does not just need to look juicy once. These cues need to show up consistently enough that consumers begin to associate them with the brand itself. For me, that is an interesting creative challenge. Brands cannot completely abandon appetite appeal. A crisp still needs to sound crunchy. A cola still needs to look fizzy and refreshing. A burger still needs to look juicy. A chocolate bar still needs to feel indulgent. But those cues now need to work alongside reassurance, whether that comes through portioning, protein, reduced sugar, ingredient transparency, naturalness, provenance or functional benefit. The big shift is not from unhealthy to healthy. It is from guilt to permission.Indulgent brands are learning that craveability still gets attention, but credibility gives consumers permission to act on it. Ultimately, the future of indulgence is not about pretending the craving has disappeared. It is about giving the craving a better alibi.

McCain Foods has launched a new grower pilot programme with agricultural intelligence company Ceres AI to improve field-level visibility and decision-making across its North American potato supply chain. The initiative is designed to provide McCain agronomy teams and contracted growers with a shared, data-driven view of crop performance throughout the growing season, enabling earlier identification of field variability and more targeted in-season interventions. The programme addresses a common challenge in large-scale agricultural operations, where field insights can be fragmented or delayed, limiting the ability to coordinate scouting activities, prioritise field visits and respond quickly to emerging crop issues. Through the pilot, participating growers and McCain teams will receive continuous field-level insights that identify areas requiring closer attention. The information is intended to help agronomists and growers focus scouting efforts, prioritise actions and make more informed management decisions during the growing season. A key feature of the programme is that both McCain and its growers access the same field-level intelligence, creating a common understanding of crop performance and enabling more coordinated decision-making across participating acreage. Jeremy Buchman, director of agronomy at McCain Foods, said: "Through this grower pilot programme, we are working to provide our growers with better visibility into their fields and more targeted support during the season. By aligning our teams and growers around a shared view of performance, we can act earlier, focus on the right areas and improve outcomes together." Ceres AI is providing the underlying analytics platform, translating field-level data into actionable insights that integrate with McCain's existing agronomy workflows and systems. The aim is to ensure data can be incorporated into day-to-day operational decisions rather than existing as standalone information. Anubhav Sharma, head of marketing at Ceres AI, added: "At its core, this work is about helping growers and McCain teams make better decisions, faster at scale. By turning complex field data into clear insights, we are supporting focused scouting, better coordination and more effective decision-making across participating acres, in a way that aligns with McCain's broader agricultural goals over time." The pilot reflects the increasing adoption of digital agriculture technologies across the food and beverage supply chain, with processors and growers using AI and remote sensing tools to improve crop management, strengthen supply resilience and optimise yields. McCain said it expects the programme to evolve over time, with a focus on enhancing grower engagement, improving operational efficiency and increasing confidence in crop performance across its potato supply network. Ceres AI's platform is built on more than 17 billion plant-level measurements collected across 32 million acres, providing agricultural businesses with field intelligence designed to reduce production risks, improve efficiency and protect crop yields. McCain Foods, the world's largest manufacturer of frozen potato products, supplies customers in more than 160 countries and continues to invest in technologies that support resilient and sustainable agricultural practices.

Kellogg's has expanded its Crunchy Nut Crunchies portfolio with the launch of Crunchy Nut Crunchies Caramelised Biscuit Flavour, capitalising on growing consumer demand for caramelised biscuit-inspired products. The new cereal, available in 420g packs with an RRP of £3.50, is rolling out across major UK retailers including Tesco, Sainsbury's, Asda, Morrisons and selected independent stores. Designed as a non-HFSS breakfast option, the latest addition features Crunchy Nut's signature flakes reimagined as deep golden curls, delivering a crunchy texture alongside a sweet caramelised biscuit flavour. The launch follows strong growth for caramelised biscuit flavours across the food and beverage sector. According to Kellogg's, the cereal segment has seen value sales increase by 52% year-on-year, reaching £5.4 million. The new variety replaces the limited-edition Crunchy Nut Hot Honey Crunchies, introduced earlier this year as one of the UK's first spicy breakfast cereals. The move reflects Kellogg's strategy of introducing trend-led flavours to keep the Crunchy Nut range fresh and appeal to consumers seeking more indulgent breakfast experiences while meeting non-HFSS criteria. Tori Dunning, brand activation executive at Kellogg's, said: "Crunchy Nut fans love big flavour and serious crunch, so we're excited to bring one of the nation's favourite biscuit trends to the breakfast bowl. Our new Caramelised Biscuit Flavour Crunchies combine that unmistakable Crunchy Nut crunch with a deliciously golden, biscuity taste – giving shoppers a new non-HFSS way to make mornings feel a little more indulgent."