That's It has launched its Fruitola Fruit Granola range at Target stores across the US. Fruitola is available in four flavours: banana, cinnamon, strawberry and blueberry. Each variety contains four ingredients, with no added sugar, and provides 16g of plant-based protein and 7g of fibre from fruit per bowl. The gluten-free range is designed for use beyond breakfast, including as a snack or topping for yoghurt, cottage cheese and smoothie bowls. The launch follows That's It's introduction of Fiber Fruit Bars earlier this year, which contain 7g of fibre from fruit per bar. Both products form part of the company's strategy to increase fruit consumption through convenient formats and naturally occurring fibre. That's It has set a target of delivering 1 billion grams of fibre from fruit across its portfolio in 2026 and said it is on track to exceed that goal. The company aims to provide fibre from real fruit rather than relying on added fibre ingredients. "Flip over most bags of granola and you'll find a long ingredient list and a lot of added sugar. That's not health food; that's dessert with misleading marketing," said Lior Lewensztain, founder and CEO of That's It. "We didn't set out to make another 'better-for-you' granola. We set out to make the cleanest granola on the shelf, with four simple ingredients and meaningful nutrition from 100% real fruit."

Danone has reported a 4% increase in like-for-like (LFL) sales for the third quarter of 2026, reaching €7.23 billion, driven by growth across its three business categories and geographical regions. Reported sales rose 5.2% compared with the same period last year. Price increases contributed 3.6 percentage points to LFL growth, while volume and mix added 0.4 percentage points. The company’s specialised nutrition category recorded the strongest LFL growth, up 4.7% to €2.45 billion. Its Essential Dairy and Plant-based (EDP) business grew 3.6% to €3.41 billion, while waters sales increased 3.6% to €1.37billion. In EMEA, sales rose 3.9%, supported by strong performance in EDP and waters. Danone reported growth in France, Spain and the UK, driven by its Danone, Alpro, Activia and High Protein brands. Waters also benefited from a strong season, with Volvic delivering double-digit growth. Sales in the Americas increased 4.4%, with specialised nutrition delivering strong results through brands including Aptamil, Neocate and Kate Farms. Waters also performed well, supported by Evian in North America and improved momentum in Mexico. Within North America, LFL sales grew 2.4%. Danone said it had taken action to restore performance in its EDP business, focusing on execution and strengthening its product innovation pipeline beyond high-protein products. New leadership has also been appointed to oversee its US business, reporting to Henri Bruxelles, the president of the Americas region. In Asia Pacific, sales increased 3.6%. Specialised nutrition and EDP continued to perform well, particularly in Indonesia, India and Japan. However, waters sales in the region declined 7.5%, affected by a poor season for Mizone amid adverse weather conditions. Danone said the decline reduced group LFL sales growth by approximately one percentage point in the quarter. Antoine de Saint-Affrique, CEO of Danone, said: “We delivered another strong quarter in Q3, with like-for-like sales up +4%, reflecting broad-based momentum across categories and geographies”. He added that demand remained strong for the company’s health-focused products, including high-protein, gut health and medical nutrition offerings. Danone confirmed its full-year 2026 guidance, expecting LFL sales growth of between 3% and 5%, with recurring operating income forecast to grow faster than sales. The results follow Danone’s completion of its acquisition of complete nutrition brand Huel in September. Huel has been consolidated into the company’s financial statements since 1 September 2026. Separately, Danone said its chief operations officer, Vikram Agarwal, would retire in early 2027 after nearly four decades working in supply chain and operations, including five years at the company. He will continue in his role until then to support the transition.

The Netherlands Authority for Consumers and Markets (ACM) has blocked Zwanenberg Food Group’s proposed acquisition of Unox from Unilever, citing concerns that the deal would reduce competition and lead to higher prices for supermarkets and consumers. The transaction would have given Zwanenberg a market share of approximately 60-85% in the Dutch markets for smoked sausages, boiled sausages and ambient wet soups, according to the regulator. ACM said the acquisition would have made Zwanenberg ‘practically the only major supplier’ of smoked and boiled sausages to Dutch supermarkets, while also giving the company a strong position in ambient wet soups. Martjin Snoep, chair of the board of ACM, said: “We wish to prevent individuals from being confronted with higher prices as a result of this planned acquisition. It would have resulted in one competitor gaining too strong a position in the markets for ambient sausages and wet soups. That would have left supermarkets with fewer supplies to choose from and the risk of price increases in their stores.” ACM said its investigation found that supermarkets had raised concerns about the potential for price increases following the acquisition. The deal would have combined Zwanenberg’s position as a supplier of private-label products with Unox’s established branded portfolio. According to ACM, this could have strengthened Zwanenberg’s negotiating position with supermarkets and allowed it to demand higher prices. The regulator also found that there were too few alternative suppliers capable of replacing Zwanenberg in the affected categories. It said there were no indications that new suppliers were likely to enter the markets, partly because doing so would require significant investment that could be difficult to recoup. ACM said it had given Zwanenberg and Unilever opportunities to propose measures that could address its competition concerns. One potential remedy involved selling part of Zwanenberg’s production capacity to a suitable buyer, creating a new competitor capable of competing with the combined business. However, ACM concluded that the proposals did not sufficiently address its concerns. It said the proposed buyer would have insufficient production capacity, at least for boiled sausages, while the plans lacked sufficient detail. The regulator also highlighted a proposed dependency between Zwanenberg and the buyer during the first two years. “ACM thus has no assurance that the proposals will take away the concerns,” it said, adding that supermarkets had also questioned whether the measures would provide sufficient competition in practice. As a result, ACM has decided to prohibit the acquisition. Zwanenberg and Unilever can appeal the decision. The proposed acquisition formed part of Unilever’s wider restructuring of its Foods portfolio, as the company looks to focus on larger brands across cooking aids, mini meals and condiments. Unilever had agreed to sell its Unox and Zwan meat and soup products to Zwanenberg Food Group through a binding offer. The brands had been part of Unilever for almost a century. Unilever said the brands had distinct supply chains, sourcing models and technological and R&D requirements that made them less scalable within its broader Foods portfolio. Unox’s Noodles and Cup-a-Soup products were excluded from the transaction and were set to remain with Unilever because of their closer alignment with the company’s mini meals category. The deal also included soup-in-pouch production at Unilever’s factory in Poznań, Poland. At the time of the proposed transaction, Heiko Schipper, president of Unilever Foods, said Unox was an “iconic brand” in the Netherlands and that the decision to part with it had not been easy. Sjoerd van der Laan, CEO of Zwanenberg Food Group, said the Unox and Zwan brands would have been a “wonderful addition” to the company’s portfolio. The transaction had been subject to closing conditions, regulatory requirements and consultation processes, with the financial terms of the binding offer not disclosed.

Mr Kipling is expanding its Christmas 2026 range with four new festive products and a new four-pack format for its Mince Pie Whirls. The seasonal line-up, which launched from September, includes two Festive Novelty Tarts and two limited-edition Cake Bites tubs, alongside the return of Mince Pie Whirls in a smaller pack format. The range has been developed to appeal to changing consumer preferences, with Mr Kipling highlighting demand among younger shoppers for festive classics with a twist. The Christmas cake category is worth £307 million and reaches 21 million shoppers, according to the brand. However, penetration among under-45s averages 55%, compared with 79% among over-45s. The new Festive Novelty Tarts are available in Chocolate & Gingerbread and White Chocolate & Hazelnut Flavour. The Chocolate & Gingerbread variant features pastry cases filled with milk chocolate sauce and gingerbread flavour sponge, topped with chocolate flavour fondant icing, gingerbread men and gold sprinkles. White Chocolate & Hazelnut combines hazelnut flavour white chocolate sauce and hazelnut flavour sponge with white chocolate flavour fondant icing, finished with white stars and gold sprinkles. The products are the first Mr Kipling range to feature decorative novelty sprinkles, adding a visual element to the festive offering. Both variants have a manufacturer’s suggested selling price (MSSP) of £2.50. Mr Kipling is also introducing two limited-edition Cake Bites tubs: Gingerbread Cake Bites and Christmassy Cake Bites. Gingerbread Cake Bites feature light gingerbread flavour cake topped with festive gingerbread flavour sauce and crème, before being coated in smooth milk chocolate. Christmassy Cake Bites combine light spiced cake with mincemeat flavour sauce and brandy flavour crème, also covered in milk chocolate. Both products have an MSSP of £3.90 and are positioned as bite-sized sharing treats for festive gatherings and seasonal indulgence. Completing the new line-up, Mince Pie Whirls are returning for Christmas 2026 in a new four-pack format. The product features a spiced shortcake whirl filled with mincemeat flavour sauce and smooth brandy flavour crème. The smaller pack is intended to offer a lower entry price point and encourage trial among younger and lighter seasonal shoppers. The four-pack has an MSSP of £1.80. Naomi Shooman, global marketing director for Sweet Treats at Premier Foods, said: “Christmas is a crucial time for the category, and mince pies remain at the heart of festive traditions. “We know they are a much-loved favourite, but we are always looking for new ways to surprise and delight consumers, from premium treats such as our two-pack Signature Collection Mince Pies to fresh twists on classic festive flavours.” Alongside the new launches, Mr Kipling and Cadbury are bringing back a selection of seasonal favourites, including Mr Kipling Signature Collection All Butter Mince Pies, Deep Filled Mince Pies, Festive Bakewells, Frosty Fancies and Christmas Slices. The returning Cadbury range includes Reindeer Cakes, Cake Bars, Mini Yule Logs and Yule Log.

Cultivated meat technology company Pythag Tech has raised $4.25 million in seed funding to expand its biological dataset and machine learning platform for the development of scalable cultivated meat production processes. The funding round was led by Azolla Ventures, with participation from Endurance28 and other institutional investors. Pythag Tech said the investment will support the expansion of its biological dataset and AI platform, which is designed to help food companies optimise cultivated meat production and reduce the cost and complexity of research and development (R&D). The company’s technology uses AI models to direct large-scale laboratory experiments across three key cost drivers in cultivated meat production: growth media, cell line development and bioprocessing. According to Pythag Tech, each experiment contributes to its proprietary biological dataset, allowing its machine learning models to identify production parameters that could improve efficiency and reduce costs. The company intends to license the resulting production processes and insights to meat producers looking to develop cultivated meat at commercial scale. Sami Nabulsi, CEO of Pythag Tech, said: “The next generation of cultivated meat will be defined by how efficiently we can turn scientific experimentation into better production models. “The fundamental case for cultivated meat has never been stronger, but there’s work to be done to make R&D more cost-effective and scalable.” Pythag Tech does not produce cultivated meat itself. Instead, it provides data and technology to food companies seeking to overcome technical and economic barriers to commercialisation. The cultivated meat sector has made scientific and regulatory progress in recent years, but high production costs and complex processes remain significant barriers to widespread commercialisation. Pythag Tech said its approach is intended to create an “intelligence layer” for cultivated meat production by combining AI-driven experimentation with biological data. The company believes greater efficiency in R&D could help producers achieve the functional equivalence and cost reductions needed for cultivated meat to compete with conventional animal protein. Matthew Nordan, co-founder and general partner of Azolla Ventures, said cultivated meat could help address growing global demand for animal protein, but that it must be produced at a lower cost to conventional meat. “Pythag is using AI to make cultivated meat production more efficient and scalable, helping deliver the future of food,” he said. Cultivated meat is produced from animal cells rather than through the raising and slaughtering of livestock. Proponents argue that the technology could diversify protein supply chains while reducing land and water requirements and emissions associated with conventional livestock production. Pythag Tech said the need for alternative approaches to meat production is becoming increasingly important as global demand for animal protein grows and conventional supply chains face challenges. The company’s latest funding will be used to further develop its AI and biological data capabilities, with the goal of providing cultivated meat producers with actionable insights for commercial-scale production.

Cutwater Spirits has expanded its ready-to-drink (RTD) cocktail portfolio with the launch of two new products: a limited-edition Gingerbread White Russian and a Passion Fruit Martini. The new additions include a seasonal variation of the brand's existing White Russian cocktail and a tropical-inspired martini, offering consumers more convenient cocktail options. The Gingerbread White Russian combines Cutwater's vodka and coffee-cream liqueur with notes of gingerbread and baking spices. The limited-edition drink builds on the brand's existing White Russian recipe, introducing festive flavours to its creamy, coffee-based profile. The cocktail is available nationwide in the US for a limited time and can be served chilled directly from the can or poured over ice. Meanwhile, Cutwater has introduced a Passion Fruit Martini as part of its Martini Variety Pack, joining the existing Lemon Drop Martini and Espresso Martini flavours. The variety pack contains 12 cans of 200ml, featuring three martini varieties made with Cutwater's vodka and natural flavours.

Plant-based ingredients specialist Roquette has unveiled Wellence GF 1229, a new functional ingredient solution designed to boost performance and quality in gluten-free baked goods. Wellence GF 1229 is a novel cellulosic hydrocolloid designed to support processing flexibility. According to Roquette, it delivers increased bread volume and slice height, a finer and more consistent crumb structure, and softer texture retained over time. While consumer interest in gluten-free products continues to grow, challenges such as poor dough texture and handling, insufficient loaf volume, uneven crumb structure and loss of softness are holding back product quality. Recent European research highlighted quality and availability as important considerations for gluten-free consumers, while another study found that only 10% of global bakery launches in 2025 carried a gluten-free claim, despite 45% of consumers expressing interest in these foods. Wellence GF 1229 aims to help fill the gap, suitable for use in a wide range of product applications such as loaves and bread rolls, bagels, pizza dough and more. According to Roquette, the solution increased bread volume by 23% versus the market benchmark in recent application trials. Meanwhile, loaves made with the ingredient demonstrated approximately 50% lower instrumental hardness after 21 days, and customer trials have highlighted ‘strong proofing and loaf expansion,’ as well as improvements to texture, crumb structure and mixing performance. The solution benefits from a low recommended usage level, delivering improved cost-in-use, and can be easily integrated into established baking processes. For manufacturers already using cellulosic hydrocolloid solutions, in the case of like-for-like substitutions, no labelling changes are required, Roquette said. Matthieu Ramette, innovation project leader at Roquette, said: “Wellence GF 1229 shows what is possible when we put the consumer experience at the heart of formulation”. “By expanding our gluten-free portfolio, we are giving bakers new tools to solve some of the category’s toughest challenges and to create breads that people want to come back to.” Wellence GF 1229 will be presented officially at Food Ingredients Europe, taking place in Frankfurt, Germany, from 17-19 November 2026.

The European Commission has published the results of a new Special Eurobarometer on food innovation, offering insight into how EU citizens view ‘innovative’ foods, ingredients and crops. ‘Innovative’ foods in the survey are categorised as those made using advanced technologies, such as crop genomic techniques and biotech fermentation methods, to address key food industry challenges. The survey was carried out in all 27 EU member states, with more than 26,000 respondents included. These new food ingredients are associated with a range of potential benefits, with the most frequently mentioned benefit being reduced pressure on natural resources (27%), followed by supporting food security (25%) and improving consumer choice through clear information and labelling (25%). Almost one-quarter (23%) associate innovative foods with healthier or more nutritious options, while 21% noted opportunities for research, innovation and jobs, and 20% for supporting farmers with new options. The findings showed that public attitude remains ‘cautious,’ with comfort consistently higher among younger respondents, those with higher levels of education, those in urban towns compared with villages and other rural locations, and those who are more familiar with innovative foods. Consumer comfort with these foods varies in line with information and awareness levels, ranging from 72% among those who feel well informed, to 36% among those who do not, and from 59% among those who had previously heard of innovative foods vs 32% among those without prior exposure. Almost seven in ten (68%) agreed that food innovation can give farmers and food producers additional tools to deal with challenges such as climate change, pests, resource scarcity and supply disruptions. The highest level of acceptance was for fruits and vegetables from crops adapted to drought, pests or extreme weather, with 50% of respondents expressing comfort with such products. However, the need to address the information gap is clear: 72% said they do not feel well informed about innovative foods, ingredients and crops, while 51% said they have a negative view of innovative food products. Among respondents who feel well informed, 72% have a positive view – among those who do not feel well informed, the figure drops to 27%. The majority (85%) agree that innovative products should have clear names and provide understandable information about how they are produced, what they contain and where they come from. The Commission said the results can help inform future policy development, research and innovation, and communication efforts across the industry. Its findings will be relevant for Food 2040, the Commission’s policy framework for food systems, which forms part of its recently adopted EU Strategic Approach to Research and Innovation. Responding to the report, Alessandro Gardino, policy officer at non-profit think tank the Good Food Institute Europe, said: “With 72% of those who feel well informed having a positive view of food innovation, compared with 27% of those who do not, independent scientists, food safety authorities and companies should provide clear and accurate information and encourage well-informed dialogue. This will help build trust and transparency, giving more people confidence in these foods and realising their benefits.” “The report also finds that, among people willing to buy fermentation-made foods, 87% would do so only if they were the same price or cheaper than animal-based products, while 11% would pay more. This highlights the importance of investing in open-access research to make these foods as affordable as conventional products.”

Pepperidge Farm has extended the sourdough trend beyond the bakery aisle with the launch of a new range of Sourdough Cookies. The new collection combines real sourdough with speciality ingredients to create a soft, chewy cookie, the brand says. The range is inspired by the growing popularity of sourdough, which Pepperidge Farm describes as the '#1 most talked-about bakery trend for 2026'. The collection launches in three flavours: Dark Chocolate Sourdough with Brown Butter, Cinnamon Sugar Sourdough with Vanilla Bean and White Chocolate Sourdough with Raspberry. Dark Chocolate Sourdough with Brown Butter combines dark chocolate chunks with brown butter flavour, while Cinnamon Sugar Sourdough with Vanilla Bean features cinnamon, crunchy pearl sugar and vanilla. The third variant, White Chocolate Sourdough with Raspberry, pairs white chocolate chips with raspberry flavour. Pepperidge Farm Sourdough Cookies will launch exclusively at Walmart in the US in October 2026, priced at $5.89. The range will then roll out nationwide from January 2027 through retailers including Kroger, Target and Amazon. The launch comes as brands increasingly explore sourdough across formats, moving the fermentation-led trend beyond traditional bread and bakery products into new snacking and indulgence occasions.

New research from Natcap and Earth Capital Nexus has highlighted how investments in nature restoration and sustainable sourcing can help companies protect revenues, reduce operating costs and strengthen supply chain resilience. The joint report, Understanding Nature's ROI: Case Studies of Nature-related Opportunities in Action, examines how businesses across several sectors are integrating nature-related investments into their commercial strategies, with examples from Mars, Coca-Cola Europacific Partners (CCEP), United Utilities, Natura and Bosch. According to the research, business resilience has emerged as a key driver of investment, as companies seek to manage risks associated with water scarcity, resource availability, supply chain disruption and environmental degradation. Among the case studies is Mars, which has committed $1 billion over ten years to its Cocoa for Generations strategy. The programme focuses on deforestation- and conversion-free cocoa sourcing, ecosystem restoration and climate-smart agriculture to support the long-term availability of cocoa. The investment is particularly significant for the company's snacking division, which accounts for 39% of its total sales. Meanwhile, CCEP has invested in water stewardship initiatives across 11 countries, including riverbank restoration, wetland rehabilitation, aquifer recharge and support for farmers to improve water efficiency. According to the report, these initiatives replenish more than 100% of the water volume used in the company's finished beverages and help mitigate potential annual operating profit impacts of up to €64 million. In the UK, United Utilities has undertaken peatland, woodland and habitat restoration projects across its water abstraction catchments to help protect water quality and supply. The research estimates that these activities safeguard £1.8 billion in annual water supply revenue, with project costs representing less than 0.01% of that figure. Elsewhere, Brazilian cosmetics company Natura has invested in Amazonian bio-ingredient sourcing and regenerative palm oil agroforestry, helping improve agricultural yields and reduce fertilisation costs compared with conventional monoculture systems. These initiatives have also helped the company secure approximately $258 million in additional financing. Bosch, meanwhile, has redesigned packaging across its wiper blade product line, reducing packaging waste by 50% and the product's carbon footprint by 24%, without increasing costs. Across the case studies, the researchers identified several factors contributing to successful nature-related investments, including linking environmental initiatives to core business priorities such as water security, supply continuity and cost efficiency. The report also highlights the importance of incorporating nature-related considerations into corporate governance, budgets and commercial decision-making, alongside collaboration with governments, financial institutions and supply chain partners. However, the researchers identified gaps in how companies measure the financial value of these investments, particularly when assessing avoided losses, long-term resilience and the financial implications of nature-related risks. Sebastian Leape, CEO of Natcap, said: "For nature to become a core business priority, companies need to understand its financial materiality. These case studies show what that looks like in practice: businesses investing in nature to protect revenues, strengthen supply chains, reduce costs and build resilience." He added: "The next step is making that business case more systematic, giving decision-makers credible evidence to understand where nature-related risks and opportunities could have the greatest financial impact and where investment should be prioritised." The report calls for companies to assess nature-related investments over longer timeframes and develop stronger methods for measuring their commercial benefits, rather than focusing solely on immediate financial returns. It also provides a framework to help sustainability, finance, procurement and risk teams identify opportunities where environmental improvements can deliver measurable business value.

California Custom Fruits & Flavors (CCFF) has acquired the Custom Nutritional Ingredients (CNI) division of Skjodt-Barrett Foods as it looks to expand its capabilities in custom-formulated food ingredients. The acquisition, announced on 26 October, will see CNI continue to operate under the Skjodt-Barrett Foods name as a division of CCFF. Founded more than 40 years ago, CNI specialises in developing and manufacturing better-for-you bar layers, fillings, bindings, toppings and icings. Its customers include foodservice operators, food and beverage brands and co-manufacturers. CCFF, which is affiliated with middle-market private investment firm Peak Rock Capital, said the combination would expand its capabilities, capacity and flexibility for customers. Michael Graham, managing director of Peak Rock and board member of CCFF, said: “The combination of Skjodt-Barrett CNI and CCFF’s expertise and footprint will enable even better customer service with accelerated and exciting product development.” Doug Glade, CEO of CCFF, added that CNI’s reputation for quality and innovation made it an ‘ideal fit’ for the company. The combined business is expected to support brands and foodservice operators with the development of new products and menu items. CCFF said it currently supplies custom ingredients to several major quick service restaurant chains in North America. The acquisition also adds to CCFF’s existing portfolio of custom-formulated speciality ingredients and flavours. Founded in 1986, the company develops solutions for brands, retailers and co-manufacturers across multiple food categories and channels. CCFF said it will continue to seek further acquisitions to strengthen its value-added capabilities. Top image: © California Custom Fruits & Flavors

UK plant-based gut health food brand Biomel has expanded its Prebiotic Gut Health Bar line-up with two new flavours: Peanut Butter, and Apple & Cinnamon. The snack bar line aims to make it easier for consumers to boost their fibre intake, with data suggesting 96% of UK adults are not getting the daily recommended 30g. The new flavours join existing options in the range – Belgian Chocolate, Chocolate Hazelnut, Red Berry and Chocolate Orange. Peanut Butter combines a ‘rich, creamy’ peanut flavour with a ‘subtle’ hint of salt, while Apple & Cinnamon combines ‘juicy’ apple pieces with cinnamon for a warm, gently spiced flavour. Each bar contains 13g of fibre, made from a blend of seven wholegrain fibres, alongside four vitamins and minerals included to support digestive and immune health. The brand said the bars were found to contain 45% less sugar than similar bars when comparing to over 100 similar products currently available on the market. They are 100% dairy-free and vegan, contain no artificial ingredients, and are also gluten-free. Stevan Hegarty, co-founder of Biomel, said: “Looking after your gut shouldn’t have to mean pills, complicated routines or forcing down something simply because it’s ‘good for you’. Our Prebiotic Gut Health Bars were created to make supporting your gut health simple and easy to fit into everyday life, without having to compromise on great taste.”