The Ben & Jerry’s Foundation has announced that it will suspend operations at the end of this year unless it wins a favourable court ruling, after The Magnum Ice Cream Company (TMICC) allegedly evicted the charity from its offices and cut its funding. The development comes as tensions continue to escalate between the charity – founded by Ben & Jerry’s co-founders Ben Cohen and Jerry Greenfield – and TMICC, which was born out of a spin-off of Unilever’s ice cream business in December 2025. In a statement, Cohen said: “For Magnum Corporation to now be shutting down the Ben & Jerry's Foundation is a profound betrayal of everything it was created to stand for. And I will do everything I can to oppose this abuse of power and help Magnum to see the light.” A spokesperson for TMICC pushed back against the claims, commenting that the company is “deeply disappointed” by the Foundation’s statement, which they said “mischaracterises events past and present”. “The decision to suspend operations is entirely down to the trustees and their decision to ignore the findings of an independent audit and failure to put in place basic good governance; much to our dismay,” the spokesperson said. The Ben & Jerry’s Foundation was formalised in 1985 when Ben & Jerry’s went public, established as an independent non-profit organisation supporting grassroots social justice projects. The Foundation has been funded by Unilever and TMICC since Unilever’s takeover. Amid preparation for TMICC’s listing on the stock exchange, the company said it conducted independent audits across various parts of the business, including the Foundation. According to TMICC, this audit highlighted “failings” in financial controls, and conflicts of interest. A source close to the Ben & Jerry’s Foundation claims that they were denied access to the audit – and that in multiple audits conducted over the past five years, no similar concerns were identified. TMICC’s spokesperson said that the trustee president, Liz Bankowski, received a summary of the findings last Autumn. “As Liz will recall, Ben & Jerry’s invited the Trustees to work with them on implementing a stronger governance framework, which they declined for reasons that remain unclear, and the paper policies that the Foundation put in place did not fully remedy,” they told FoodBev. “The Foundation has since initiated legal action, again for reasons that are unclear, and more recently took the position that its staff are not Ben & Jerry’s employees – despite utilising Ben & Jerry’s offices and systems – and not bound by Ben & Jerry’s policies.” A legal dispute between Ben & Jerry’s and Unilever/TMICC has been running since 2024, when Ben & Jerry’s first filed a lawsuit against Unilever, and has since been updated to include TMICC and the Foundation. Litigation is currently ongoing in the US District Court for the Southern District of New York. The dispute centres around the Ben & Jerry’s ice cream brand and co-founder Cohen’s claims that former parent company Unilever – and now TMICC – has ‘repeatedly violated’ its social mission. Ben & Jerry’s independent board governs the brand alongside its CEO, taking responsibility for guiding the brand’s social mission – a core part of the merger deal that saw Unilever commit to safeguarding Ben & Jerry’s values when it acquired the ice cream maker in 2000 for $326 million. Social activism has been at the centre of the Ben & Jerry’s brand since its inception. Under Unilever and TMICC’s ownership, the brand has continued to advocate for causes such as refugee rights, workers’ rights, criminal reform and voting access, and climate initiatives. However, the relationship between Ben & Jerry’s and its parent group has become increasingly strained in recent years after the co-founders accused Unilever/TMICC of attempting to silence their stance on geopolitical issues, particularly their expression of support for Palestinian refugees. They have also accused the parent company of removing several members of Ben & Jerry’s leadership team due to their commitment to the brand’s social mission, including several independent board members and former CEO David Stever. A series of governance changes introduced by Ben & Jerry’s in late 2025 led to three of the brand’s independent board members’ removal. This was a result of a newly established nine-year term limit for board members, with any director who had served longer than this period becoming ineligible for re-election. According to BBC News, Cohen described this as a “blatant power grab designed to strip the board of legal authority and independence”. Jochanan Senf, who TMICC appointed as Ben & Jerry’s new CEO in July last year, said the changes were made to “strengthen governance, increase transparency and commit ourselves to greater accountability”. The latest update from The Ben & Jerry’s Foundation comes as a ‘Free Ben & Jerry’s’ campaign, launched by Cohen and Greenfield, continues to escalate internationally. The campaign is calling for TMICC to sell off the ice cream brand to ‘more socially aligned investors’. More than 1,500 posters appeared across Amsterdam, home of TMICC’s headquarters, last week calling for a boycott of Magnum’s brands (excluding the Ben & Jerry’s brand itself). Despite the ongoing rift, TMICC said it remains committed to supporting the Ben & Jerry’s team and its mission. “To date, Unilever/TMICC has given $60 million in grants to grassroots causes through the Foundation, and TMICC is firmly committed to funding a grant-giving foundation, supported by appropriate governance controls to ensure it is living by its values,” the spokesperson said. “Our focus remains where it belongs: on supporting the Ben & Jerry’s team and its three-part mission while making great ice cream and campaigning on the causes the brand cares about – and the team is doing a fantastic job.”

US dairy brand Breakstone’s has expanded its cottage cheese portfolio with the launch of single-serve snack cups containing 17g of protein per serving. The new cups are made with Breakstone’s 2% milkfat low-fat small curd cottage cheese and are designed for on-the-go consumption, including as a breakfast, afternoon snack or post-workout option. The packaging prominently displays the product’s protein content, reflecting growing consumer interest in convenient, protein-rich foods. Amanda Vaal, director of brand marketing at Lactalis Heritage Dairy, a division of Lactalis USA, said: “Consumers continue to seek convenient ways to add more protein throughout the day, whether they're looking for a quick breakfast, afternoon snack or post-workout option”. She added that the portable format would provide consumers with an easier way to incorporate cottage cheese into their routines. The launch expands Breakstone’s existing cottage cheese range, which includes multi-serve tubs, fruit-topped varieties and four-count snack packs. Breakstone’s Single-Serve Cottage Cheese Snack Cups are available at selected US retailers, including Giant Eagle, Harris Teeter, ShopRite, Food Lion, Stop & Shop, Giant Food and H-E-B. Further retail distribution is planned.

BrewDog co-founder and former CEO James Watt has formally submitted an offer to acquire the craft beer business from Tilray Brands through his new venture Second Best. In a LinkedIn post, Watt said the proposal had been sent to Tilray and that 43,000 former BrewDog crowdfunding investors, known as Equity Punks, had registered with Second Best to participate in the bid. If the acquisition is successful, Watt said registered Equity Punks would receive BrewDog equity free of charge. He also pledged to reinstate the Real Living Wage and restore an employee equity programme. “The punks and the crew built this company and BrewDog deserves to belong to them once more,” Watt said. “Equity Punks, you backed me once. This time, I’m backing you.” Watt said he is personally funding bid alongside and unnamed partner. It added that Second Best would become part of BrewDog if the deal completes. If the offer is unsuccessful, Watt said he would continue developing Second Best as a standalone business. Financial terms were not disclosed. Watt also did not specify which BrewDog assets are included in the proposal and how equity would be allocated to registered investors. Watt co-founded BrewDog with Martin Dickie in 2007 and led the company as CEO for 17 years, before stepping down in 2024. Dickie later stepped down as a director of the craft beer company in August 2025. Tilray completed its £33 million acquisition of selected BrewDog assets in March. The transaction included the brand's global intellectual property, UK brewing operations and 11 brewpubs across the UK and Ireland. The acquisition took place after BrewDog entered administration, with 38 bars closing and 484 jobs lost. Investors who had participated in BrewDog's Equity for Punks crowdfunding programme were left with no return of their shares.

The South African Competition Commission has recommended approval of Coca-Cola HBC AG’s proposed acquisition of Coca-Cola Beverages Africa (CCBA). The Commission announced that it has recommended that the Competition Tribunal approve the deal with conditions, concluding that the transaction is unlikely to substantially lessen or prevent competition in any relevant market. Coca-Cola HBC AG and Coca-Cola HBC Holdings BV intend to acquire CCBA, the largest Coca-Cola bottling operation in Africa. Coca-Cola HBC, headquartered in Switzerland and listed on both the London Stock Exchange and the Athens Exchange, is an authorised bottler of the Coca-Cola Company’s brands across Europe, Eurasia and Africa. Its portfolio spans sparkling soft drinks, water, juice, sports and energy drinks, ready-to-drink tea, coffee and premium spirits. CCBA operates across the carbonated and non-carbonated soft drinks market in South Africa through authorised bottling subsidiaries producing and distributing Coca-Cola-branded beverages, as well as other licensed brands, including Monster Energy. Following its assessment, the Commission said the merger would not raise significant competition concerns. However, approval is subject to a series of public interest commitments agreed by the merging parties. These include a moratorium on merger-related retrenchments in South Africa, commitments to maintain historically disadvantaged persons and worker ownership levels, continued procurement from empowered suppliers, HDPs and small and medium-sized enterprises and investment in downstream distribution, retail operations and capital expenditure within the country. The parties have also committed to ensuring CCBA remains incorporated and headquartered in South Africa. In addition, Coca-Cola HBC has agreed to pursue a secondary inward listing on the Johannesburg Stock Exchange, subject to obtaining the necessary regulatory approvals. The Competition Tribunal will make the final decision on whether to approve the transaction.

US ready-to-drink protein beverage brand Splyt has expanded its portfolio with the launch of a limited-edition Banana Milk flavour, tapping into the growing demand for nostalgic flavours within the functional beverage category. Available exclusively through Amazon and TikTok Shop while stocks last, the new product combines the taste of classic banana-flavoured milk with a high-protein formulation aimed at health-conscious consumers. Each shelf-stable can contains 20g of protein, 0g of sugar, 90 calories, 60mg of caffeine and is made with lactose-free ultrafiltered milk, positioning the drink as an on-the-go option that blends indulgence with functionality. The launch is the latest addition to Splyt's range of protein milk beverages, which already includes Chocolate, Strawberry, Cookies & Cream, Peanut Butter Chocolate, Vanilla Milkshake and Max Chocolate varieties. Josh Mendenhall, co-founder and president of Splyt, said: "It delivers that familiar banana flavour people grew up with, but with 20 grams of protein, added energy and the bold experience Splyt is known for. It's playful, functional and built for how people actually drink today." The launch also highlights the continued evolution of the RTD protein drinks category, where brands are increasingly pairing functional nutrition with nostalgic flavour profiles to broaden appeal beyond traditional sports nutrition consumers. Splyt's Banana Milk is available for a limited time via Amazon and TikTok Shop.

Oterra has launched two naturally-sourced liquid versions of its Jungle Blue and Arctic Blue natural colours, previously available in powder format only. The solutions give food and beverage producers a choice of formats to achieve natural bright blues, and a palette of greens and purples when blended. They are a further development of two of Oterra’s most recent innovations in creating blue colours from natural source: Jungle Blue is extracted from Colombian Jagua fruit, while Arctic Blue is made from spirulina. Blue was found to be one of 2025’s fastest growing food colours, with Innova data showing that over 10,000 food and beverage products were launched containing a blue colour last year, up from around 6,000 in 2021. ColorFruit Blue 901 WS Jungle Blue aims to fill a key gap in naturally sourced blues: many natural blues struggle with low pH, heat, regulatory limits or high cost. Jungle Blue is designed to provide a stable, reliable alternative that can blend to create vivid jewel-tone purples and greens. FruitMax Blue 1512 WS Arctic Blue is made from spirulina from Iceland, using an indoor, tech-led cultivation process that creates a vivid, natural blue colour with a low carbon footprint. Phil Cook, head of strategic marketing at Oterra, said: “Liquids have many properties that make them a powerful addition to applications in food and beverage. They disperse immediately to create a uniform colour without the need for pre-mixing. They are also easier to handle as they are pumpable and don’t create dust when processing.” He added: “Traditionally, much of the blue that we see in food and beverages has come from artificial sources. The regulatory and consumer landscape is changing and the demand for naturally derived blues is increasing. To meet this demand, having multiple blues in different formats is important for manufacturers.”

Orkney Crab has become the first fishery globally to achieve certification under the Community Catch standard for small-scale fisheries, marking a milestone for responsible seafood sourcing and sustainability assurance. Awarded by NSF, the certification recognises the Scottish fishery's environmental stewardship, responsible fishing practices and social compliance, while providing independent third-party verification for buyers seeking sustainably sourced seafood. Developed to address the cost and complexity barriers often faced by smaller fishing operations, the Community Catch standard offers a framework tailored to community-based fisheries. The certification assesses fisheries against criteria covering environmental management, responsible fishing, labour rights due diligence, health and safety and social responsibility, drawing on guidance from the UN Food and Agriculture Organization (FAO), the Global Sustainable Seafood Initiative (GSSI) and the International Labour Organization (ILO). According to the FAO, small-scale fisheries account for around 40% of global fish catches and employ more than 90% of the world's capture fishers, highlighting their importance to food security and coastal economies. Dr Gemma Quilez-Badia, technical manager for food production at NSF, said: "Orkney Crab's achievement is an important milestone for NSF, Community Catch and small-scale fisheries around the world. It shows that robust environmental and social requirements can be applied in a practical way for community-based fisheries, giving buyers credible, independently verified assurance for responsible sourcing, delivering measurable benefits to marine ecosystems and coastal communities." The Orkney Crab fleet is primarily made up of vessels measuring less than 10 metres in length and uses low-impact pot-fishing methods designed to minimise seabed disturbance and bycatch. The fishery also maintains catch sizes around 10% above the legal minimum to help support long-term stock health. Orkney Crab processes more than 1,500 metric tonnes of brown crab each year, contributing over £6 million to the local economy. Its products are supplied to major UK retailers and exported to markets across Europe and beyond. Paul Knight, managing director of Orkney Crab, said: "Community Catch certification provides independent verification of the responsible practices our fishermen have maintained for generations. This achievement strengthens our ability to demonstrate our commitment to sustainability and social responsibility to buyers and consumers who increasingly require verified credentials." The certification comes as demand for independently verified sustainable seafood continues to increase, with retailers and foodservice operators placing greater emphasis on transparency and responsible sourcing across their supply chains. Linda Wood, CEO of Community Catch, said: "Orkney Crab is a strong example of what Community Catch was designed to recognise: organised fishing communities, responsible fishing practices, committed processors and supply chain partners working together to demonstrate environmental sustainability, social responsibility, and due diligence on labour rights, health and safety." She added that the certification demonstrates how the standard can provide a practical pathway for small-scale fisheries to validate responsible practices while supporting continuous improvement.

US start-up Hopkind has launched a new range of premium functional non-alcoholic beers, combining traditional brewing with performance-focused ingredients to target the growing wellness and alcohol-free beverage markets. The company, which officially launched this week ahead of its first product release on 2 August, has developed two debut products – an IPA and a lager – formulated to support muscle recovery and hydration. Founded by executives with backgrounds at Jil Sander, Aldo and Fred Segal, Hopkind has collaborated with microbiome scientists Dr Larry Weiss and Dr Julia Durack to create what it describes as a new category of functional social beverages. The beers combine conventional brewing and fermentation techniques with ingredients more commonly associated with sports nutrition, including Senactiv and L-citrulline, which are linked to cellular and vascular health. According to the company, the range is aimed at consumers seeking healthier lifestyle choices without giving up the social rituals traditionally associated with beer. Adam Klausner, co-founder of Hopkind, said: "For years, beverages have fallen into two camps: products that prioritise wellness and products that preserve ritual. We saw an opportunity to create something that delivers both and tastes delicious." Rather than positioning itself solely within the no- and low-alcohol category, Hopkind is targeting consumers interested in functional beverages that offer added health benefits alongside familiar drinking occasions. Rob Hoppenheim, co-founder of Hopkind, commented: "Hopkind is less inspired by traditional beer culture than by the evolution of modern wellness. Consumers increasingly expect thoughtful formulations, functional benefits and products that contribute positively to how they feel and perform." The launch reflects continued convergence between the functional beverage and alcohol-free categories, with brands increasingly incorporating ingredients associated with sports nutrition, hydration and wellbeing into drinks traditionally consumed for social occasions.

Tony's Chocolonely has expanded its confectionery portfolio with the launch of a new Popcorn Crunch bar, combining creamy milk chocolate with roasted, caramelised corn pieces to tap into growing consumer demand for sweet and savoury flavour combinations. The new 180g bar joins the brand's core chunky chocolate range and is designed to capture the 'movie night' snacking occasion by bringing together two popular cinema favourites – chocolate and popcorn. Popcorn Crunch is made with Tony's signature milk chocolate and roasted caramelised corn pieces, offering a blend of sweet, salty and crunchy textures. Like the rest of the company's range, the bar features Tony's recognisable unevenly divided design and is made using 100% traceable cocoa beans sourced through the company's responsible sourcing programme. The product launched exclusively in Sainsbury's on 12 July before rolling out to Asda from 20 July. A wider distribution across WHSmith, Oxfam stores, independent chocolate retailers and Tony's online store will follow. The recommended retail price is £4. The launch reflects continued innovation within the premium chocolate category, where brands are increasingly exploring hybrid flavour profiles and texture-led formats to attract consumers seeking more indulgent snacking experiences. Alongside the new product introduction, Tony's continues to highlight its sustainability credentials. The company said all cocoa used in the Popcorn Crunch bar is sourced through its Tony's Open Chain initiative, which is built around five sourcing principles designed to help cocoa farmers earn a living income while tackling child labour, forced labour and deforestation. The move comes as cocoa production continues to face significant challenges, including climate-related pressures and crop disease in Ghana and Côte d'Ivoire, which together account for around 60% of global cocoa production. Tony's said its sourcing model aims to build greater resilience across its supply chain through long-term partnerships with farmers and investment in sustainable production. Founded in 2005, Tony's Chocolonely has built its brand around improving transparency and fairness within the cocoa industry. Today, the company operates across multiple international markets and continues to combine product innovation with its mission to eliminate exploitation from cocoa supply chains.

The Campbell’s Company has expanded its US soup portfolio with the launch of Campbell’s Protein Soups, a five-strong range containing 20g of protein per can. Made with a bone broth base, the soups also contain ingredients including chicken, quinoa, beans and lentils. Campbell’s said each variety provides a source of both protein and fibre. The range comprises: Homestyle Chicken & Rotini, with white meat chicken, carrots, celery, navy beans and pasta Italian-style Wedding, featuring meatballs, carrots, spinach, pasta and navy beans Lemon Pepper Chicken, combining white meat chicken with carrots, chickpeas, rice, corn, celery and kale Southwest Black Bean, made with black beans, tomatoes and bell pepper Mediterranean Lentil, containing lentils, tomatoes, carrots, red peppers, chickpeas, onions and spinach Campbell’s developed the line in response to growing consumer interest in protein-rich foods. According to figures cited by the company, more than 71% of US consumers are seeking to increase the amount of protein in their diets. Benjamin Crook, senior vice president of soup and broth at The Campbell’s Company, said: “With the goodness of bone broth and other delicious ingredients, we’ve created a satisfying soup that provides 20 grams of protein and a good source of fibre in every can”. He added that the range is intended to meet demand for products combining taste with “meaningful nutrition”. The soups are distinguished by green labels and are available through Amazon, with a wider rollout to retailers across the US underway. Each can is priced at $3.19.

Land O’Lakes has announced an investment in its dairy processing facility in Tulare, California, to add ultra-filtered milk production and expand its presence in the dairy protein market. The cooperative said the upgrade would allow it to produce higher-value protein ingredients from milk supplied by its farmer-owners, opening up new markets and supporting returns for members. Ultra-filtered milk is produced by filtering milk to concentrate its protein content while removing some water and other components. It is commonly used in protein-enriched foods and beverages. Heather Anfang, executive vice president of Land O’Lakes and president of its Dairy Foods division, said: “At a time when protein is reshaping how consumers eat and how the food system operates, this investment positions Land O’Lakes, our Tulare facility and our farmer-owners to lead”. She added that the project would help build a more resilient dairy business while generating additional demand for members’ milk. Land O’Lakes cited growing nutritional awareness and the increased use of GLP-1 weight-management medications among the factors influencing demand for protein-rich products. The cooperative expects global dairy protein demand to continue increasing and potentially outpace supply for the remainder of the decade. Around 100 Land O’Lakes farmer-owners and farming families operate in the Tulare area, one of the largest milk-producing regions in the US. The cooperative said the facility’s existing scale, available capacity and access to export markets made it suitable for the expansion. The investment is also expected to support local employment and reinforce Tulare’s role within Land O’Lakes’ dairy processing network. The cooperative did not disclose the value of the project or provide a timeline for the new capacity to become operational. “This is about more than a single upgrade. It’s about building the future of dairy,” Anfang commented. “We are investing in innovation, in our members, and in meeting the evolving needs of consumers around the world.”

Fermentation specialist Lesaffre has appointed Rania Abou Samra as its new chief research, development and innovation (RD&I) officer. Abou Samra joins Lesaffre's executive committee with more than 20 years of international experience in food, nutrition and consumer health research and development. She joins from Nestlé, where she held a series of senior R&D leadership positions over an 18-year career. Most recently, she served as vice president and head of innovation and R&D for Nestlé Middle East and North Africa, based in Dubai. Her previous roles included VP and global head of technology and product development, head of R&D US for Nestlé Health Science, and VP of R&D for Vital Proteins. At Lesaffre, Abou Samra will lead the teams at the Lesaffre Institute of Science and Technology (LIST), overseeing research into fermentation and microorganisms while supporting innovation across the group's global operations. The company said her expertise spans translating scientific research into commercially viable innovations, leveraging artificial intelligence-driven technologies and fostering cross-functional collaboration to accelerate product development. Commenting on her appointment, Abou Samra said: "I share Lesaffre's conviction that fermentation is a key technology for sustainable innovation. RD&I is a driving force that enables us to support our customers, anticipate food and environmental transitions, and transform scientific knowledge into concrete, sustainable solutions." She added: "I am delighted to bring my 20 years of experience in the food and healthcare industries to Lesaffre, and I look forward to working alongside the Group's experts, customers and partners to continue bringing safer and more sustainable solutions to market." Lesaffre CEO Brice-Audren Riché said: "For us, investing in science has always been a deliberate choice, as we firmly believe that today's research lays the foundation for tomorrow's products and services, harnessing the unlimited potential of fermentation." Riché aded: "Our capacity for innovation enables us to support our clients by closely addressing their needs and to offer solutions to the societal and environmental challenges we all face. Rania's expertise provides our RD&I teams with new keys to accelerate innovation in our strategic sectors – food, health and biotech." A nutritionist by training, Abou Samra holds a PhD in appetite regulation and nutrition from the University of Toronto. Throughout her career, she has led the development of science-based innovations across nutrition and consumer health, with experience spanning clinical research, product development and technology strategy.