Gut health brand Bio&Me is expanding its breakfast portfolio with the launch of two pistachio-based SKUs, capitalising on the flavour’s growing popularity while reinforcing its science-led positioning. The new Pistachio & Vanilla Low Sugar Granola (RRP £3.50/360g) and Pistachio & Chia Overnight Oats (RRP £3.50/350g) roll out nationwide in Tesco stores and via bioandme.co.uk from this week. Founded by Dr Megan Rossi – widely known as The Gut Health Doctor – Bio&Me has built its reputation on translating microbiome science into accessible, everyday food. The latest launches aim to combine on-trend flavour with functional benefits. Both SKUs have been formulated to deliver a broad range of plant-based ingredients designed to support gut microbiome diversity. The Pistachio & Vanilla Low Sugar Granola contains 14 plant-based foods, including pistachios, chia seeds, carrots, coconut and dates. It joins the brand’s bestselling Low Sugar, Naturally granola. Meanwhile, Pistachio & Chia Overnight Oats features 12 plant-based ingredients, including wholegrain oats, almonds and chia seeds, expanding Bio&Me’s overnight oats line-up alongside Cocoa and Raspberry & Coconut variants. Each product carries the EFSA-approved ‘Good For Your Gut’ health claim and is free from artificial ingredients, sweeteners and palm oil – attributes that continue to resonate with consumers seeking natural, functional breakfast options. Dr Megan Rossi commented: “Pistachio is having a real moment, and it’s easy to see why. Not only do they bring a naturally delicious, creamy flavour, but they’re also rich in gut-loving prebiotics and plant protein. At Bio&Me, we’re always led by the science, so choosing pistachios isn’t about following a trend for trend’s sake – it’s about pairing great taste with gut health benefits.” Jon Walsh, co-founder and CEO of Bio&Me, said: “We’ve seen strong demand from both consumers and retailers for a Bio&Me take on pistachio. These launches allow us to tap into the trend in a way that’s authentic to Bio&Me, delivering plant diversity and strong gut health credentials.” The NPD comes at a time of significant commercial momentum for the Chester-based business. Bio&Me recently surpassed £20 million in retail sales, up 52% year-on-year, with 2.8 million boxes of granola and 4 million pots of kefir yoghurt sold in 2025 alone.

Functional ingredients manufacturer Beneo has appointed Uwe Boltersdorf as its new chief operating officer (COO), effective 1 February 2026, strengthening its executive leadership as the company continues to expand its global operations and sustainability initiatives. Boltersdorf brings more than two decades of international management experience spanning production, process development and engineering. He completed his doctorate at the Fraunhofer Institute for Environmental, Safety and Energy Technology UMSICHT in Oberhausen, following studies in chemical engineering at the University of Dortmund. Throughout his career, he has held senior roles at major industrial organisations including Bayer, Lanxess, Thyssenkrupp and Sulzer, building expertise in large-scale plant engineering and chemical manufacturing. In April 2025, Boltersdorf joined the executive board of CropEnergies as chief operating officer. He will continue in this role alongside his new responsibilities at Beneo, reinforcing strategic and operational synergies between the two sister companies within the Südzucker Group. At Beneo, Boltersdorf will oversee global operations, including production, technology, supply chain management, quality, raw materials, health and safety, environmental protection and sustainability. His appointment comes at a time when ingredient manufacturers are facing mounting pressure to optimise supply chains, improve resource efficiency and meet evolving environmental targets. Commenting on his appointment, Boltersdorf said he is “excited to have the opportunity to use my 25 years of international experience in the plant engineering and chemical industries to support Beneo’s growth trajectory,” adding that operational excellence is central to meeting customer needs and evolving market requirements. Founded in 2007, Beneo is a producer of plant-based functional ingredients derived from natural sources for the food, feed and pharmaceutical sectors. Active in more than 80 countries, the company employs over 1,200 people and operates seven production sites across Belgium, Chile, Germany, Italy and the Netherlands. Its portfolio supports manufacturers in improving nutritional profiles, taste and texture across a wide range of applications, from sugar reduction and fibre enrichment to gut health and plant-based innovation. Through its Beneo-Institute and Beneo-Technology Center, the company also provides scientific and technical expertise to customers navigating regulatory and formulation challenges. Boltersdorf succeeds Mike Eberle, who transitioned to the role of CEO of the Sugar Division of Südzucker Group in October 2025. The leadership change is expected to ensure continuity while reinforcing Beneo’s focus on operational resilience and sustainable growth within the competitive global ingredients market.

Just Ice Tea has raised $9 million in Series B financing to accelerate national retail growth and product innovation, including the launch of Watermelon Lime White Tea and Peach White Tea. Investors in the round include Robert Trone, co-founder of Total Wine & More, Taste Tomorrow Ventures, and senior leadership from Big Geyser of NYC, Polar Strategic Ventures and several other distributors. Founded in 2022 by Seth Goldman, Barry Nalebuff and Spike Mendelsohn, the brand produces ready-to-drink organic, Fair Trade teas made with recognizable ingredients and no artificial additives. The company plans to expand from 12,000 to 17,000 retail stores nationwide in 2026, a 40% year-over-year increase. Its bottled and canned teas will be stocked at retailers including Kroger, Publix and Albertsons. To support the expansion, the brand has added more than 100 regional distributors, including Reyes Beverage Group, Hand Family Companies and Odom Corporation. In 2025, the brand doubled its store presence with rollouts into Target, CVS Pharmacy, Wegmans and Harris Teeter. Goldman said: “We are grateful for this strong support as we dramatically expand our retail footprint. It’s wonderful to build a foundation with accomplished entrepreneurs in the beverage retail sector whose support will further propel Just Ice Tea’s next phase of hypergrowth.” Trone added: “Seth and his team have already built a great brand that is gaining significant traction with customers and consumers alike. I look forward to joining the board and supporting Just Ice Tea as it realises its vision and mission.” Alongside the funding, the new flavours include: Watermelon Lime White Tea: made with organic watermelon, cucumber and lime, available beginning this month. Peach White Tea: made with organic white tea and oolong blended with peach and sweetened with organic cane sugar, at 50 calories per can, planned for a summer launch. The brand will showcase Watermelon Lime White Tea at Natural Products Expo West (4-6 March) in Anaheim, California. American chef Spike Mendelsohn said: “This new flavour was inspired by the quality of the organic watermelon puree we have sourced from California. Blended with our delicate white tea and a touch of lime, it brings the juicy summer vibes we’re all looking for.” Just Ice Tea is operated by Goldman and Mendelsohn. The company sources Organic and Fair Trade Certified ingredients globally, and its more than 17 flavours are formulated with “Just Sweet Enough” sweeteners or no sweetener.

US-based frozen novelties brand Chipwich has announced two new flavour additions to its Ice Cream Cookie Sandwich range: Vanilla Chocolate Almond and Brown Butter Pecan. The new flavours feature premium nut pieces rolled around the outside of the sandwich, catering to demand for indulgent, high-quality frozen dessert experiences. Research from the International Dairy Foods Association ranks nuts among the top five most popular ice cream toppings, outranking sprinkles and chocolate chips, yet nuts have remained ‘notably absent’ from ice cream sandwiches, Chipwich observed. Chipwich’s new Ice Cream Cookie Sandwiches feature two wire-cut, homemade-style cookies, paired with 12% butterfat ice cream rolled in glazed nuts to deliver a rich and layered sensory experience. Vanilla Chocolate Almond pairs double chocolate chip cookies with vanilla ice cream rolled in glazed almond pieces, while Brown Butter Pecan combines brown butter cookies with sweet cream ice cream rolled in glazed pecan pieces. David Clarke, president and founder of Chipwich owner Crave Better Foods, said: “Chipwich has always been about doing things better – better ingredients, better texture and better value”. “Consumers love premium nuts in their ice cream, chocolate, candy and other indulgences, but they have never been available in ice cream sandwiches. We’re excited to bring these new flavours to our fans in a way only Chipwich could execute.”

Farmer shareholders of New Zealand dairy co-operative Fonterra have overwhelmingly approved a capital return plan tied to the proposed sale of its global consumer business, marking a significant step in the group’s strategic reshaping. At a virtual Special Meeting on Wednesday (19 February 2026), 98.85% of votes cast supported the scheme of arrangement that would enable the co-operative to return NZ$2.00 per share to shareholders and unit holders. The payment remains contingent on completion of the divestment of the Mainland Group to French dairy giant Lactalis for approximately $2.3 billion. The strong shareholder endorsement signals continued farmer support for Fonterra’s multi-year effort to streamline its portfolio and concentrate on higher-return ingredients and foodservice channels. The deal was also approved by the Australian Competition and Consumer Commission (ACCC) back in July 2025,. For B2B dairy and ingredient buyers, the move reinforces expectations that Fonterra will further prioritise its core milk processing and value-added ingredients businesses rather than branded consumer products. For the wider dairy industry, the divestment could reshape competitive dynamics in several categories: Ingredients focus: A slimmer Fonterra may accelerate investment in functional dairy proteins, fats and foodservice solutions. Consumer brand shift: Lactalis would strengthen its branded dairy footprint in key markets through the Mainland portfolio. Milk pool allocation: The co-operative’s capital discipline could influence farmgate milk pricing strategy and milk utilisation priorities. The capital return record date will be confirmed once the divestment completes, with payment scheduled shortly afterwards. The transaction is expected to complete in the first quarter of calendar 2026, subject to regulatory clearances and operational separation of the businesses.

Spanish ice cream manufacturer La Menorquina has announced an investment of more than €15 million in a new high-performance production line at its Palau-solità i Plegamans facility in Barcelona. The new line, which is said to be the largest capital expenditure in the plant's history, is scheduled to be operational by the end of 2026. It will add 1,100-square-metres of production space and increase the total number of lines at the facility to 23. Designed for both efficiency and sustainability, the installation will be capable of producing 30,000 units per hour, equivalent to 10 million litres of ice cream annually. According to the company, the line is unique globally in its ability to manufacture multiple product formats on the same high-capacity system, including bonbons, sandwiches and spiral-shaped ice creams. The upgrade will complement the plant’s current output of 34 million litres per year. The Barcelona site is already the largest ice cream factory in Catalonia and one of the biggest in Spain. With a workforce of approximately 750 employees – more than 500 of whom are based at the Palau-solità i Plegamans plant – the company expects the new line to generate over 150 additional jobs. The investment was formally presented during a visit to the factory by Spain’s Minister of Industry and Tourism, Jordi Hereu. Regional and local authorities also attended, underscoring the project’s industrial and economic significance. During the visit, Hereu described La Menorquina as "an example of success in the Spanish food industry," highlighting its ability to combine local roots with innovation and long-term vision. He emphasised the growing value of authenticity in global markets and pointed to the company as a model of how local heritage can drive both industrial and tourism development. Iván Leal, CEO of La Menorquina, said the investment will allow the company to “continue serving customers with greater efficiency and competitiveness, while reinforcing our position as a leading player in the sector.” He reaffirmed the company’s commitment to quality, innovation, proximity and environmental responsibility, values established by founder Fernando Sintes when the company was established in Menorca in 1940. La Menorquina has recorded sustained annual growth of 15% since 2019. In 2025, the company reported revenues of €131 million and is forecasting further double-digit growth in 2026. Export markets account for more than one-third of total sales, with the UK US, Portugal and France serving as key destinations across nearly 40 countries. The company says the new production line will support its ongoing domestic and international expansion, while advancing toward a more efficient and sustainable industrial model. Top image: © Jordi Hereu on LinkedIn

US-based Tilray Brands has entered into a exclusive brewing and licensing agreement with Danish brewer Carlsberg, starting 1 January 2027. Under the terms of the deal, Tilray has been granted a multi-year license to produce, market, sell and distribute Carlsberg, Carlsberg Elephant, 1664 and Kronenbourg 1664 Blanc branded beers across all US channels. From the 1 January 2027 start date, the deal has an initial five-year term, with an automatic renewal for an additional five years subject to performance criteria. Tilray will locally manufacture the Carlsberg products and increase Carlsberg’s market share of premium and mainstream imported beers within the US, the world’s second-largest beer market. The company will leverage its brewing facilities, sales and marketing team, and commercial expertise in the US, strengthening its position as a scaled and diversified beverage platform. Irwin D Simon, chairman and CEO of Tilray Brands, said: “By combining Carlsberg’s iconic global brands and proven brewing heritage with Tilray Beverages’ US operational scale, quality standards and national commercial team, we are well positioned to expand Carlsberg’s presence in the premium European segment and drive long-term growth in the US beer market.” Prinz Pinakatt, chief growth officer at Tilray, said Carlsberg’s portfolio aligns well with Tilray’s growing platform, which includes a range of craft beers as well as functional and cannabis F&B products. “Our established capability to brew at scale, build brand equity and commercialise effectively throughout the US makes us an ideal partner to support Carlsberg’s growth objectives,” Pinakatt added. “We are excited about the potential to create significant long-term value for both companies.”

Nestlé’s Polo mint brand has added two new flavour varieties to its sugar-free line-up: Extra Strong Mint, and Berry Mint. The new variants of the iconic ring-shaped mint product aim to deliver ‘bold, refreshing flavours’ while catering to demand for zero-sugar mint confectionery options. They bring more choice for consumers seeking more than just functional breath refreshment, Nestlé said in a statement announcing the launch. Both new products are produced at Nestlé’s factory in York, UK, which has been the home of the Polo brand for more than 70 years. They are vegan-friendly and priced in line with the core Polo singles range. Sophie Browning, brand manager for Polo and Rowntree’s at Nestlé UK and Ireland, said: “At Polo, we love that fresh breath feeling and these new sugar-free flavours offer even more ways to enjoy that signature Polo freshness. We’re proud to make them right here in York, continuing our heritage while moving our sugar-free offerings forward.” Polo Sugar-Free Extra Strong Mint and Polo Sugar-Free Berry Mint Flavour are available now in retailers nationwide.

When Tetra Pak acquired fermentation specialist Bioreactors.net in December last year , the move signalled a decisive push to deepen its capabilities in the rapidly evolving 'New Food' category. By integrating bioreactor design and upstream fermentation expertise into its existing downstream processing, automation and packaging portfolio, the company aims to offer fully integrated, end-to-end solutions for precision and biomass fermentation. In this interview, Rafael Barros, Tetra Pak’s director of the New Food business stream at Tetra Pak, explains how the acquisition fills a critical strategic gap, addresses scale-up bottlenecks and positions Tetra Pak as a full-service partner for both start-ups and established food manufacturers entering fermentation-derived foods and ingredients. Rafael Barros What strategic gap does the acquisition of Bioreactors.net fill in Tetra Pak’s New Food portfolio? Our Bioreactors.net acquisition strengthens our capabilities in fermentation, which is the technological backbone of the New Food category. By integrating Bioreactors.net’s proven expertise in bioreactor design and fermentation processes, we can now bring complete process solutions starting upstream, including bioreactors, to a full portfolio of downstream processing technologies, all under one roof This closes a critical offerings gap and positions Tetra Pak as a full-service solution for companies innovating in precision and biomass fermentation. From a technology standpoint, what differentiates Bioreactors.net’s bioreactor systems from other solutions on the market? Bioreactors.net offers a comprehensive portfolio of bioreactor systems, from lab scale to industrial scale, that’s fit for food manufacturing. The company’s deep knowledge of fermentation processes – combined with a portfolio that offers advanced process control, flexibility across different fermentation types and scalability – is essential for efficiently transitioning from pilot to commercial production. This level of specialisation and adaptability is what sets the company apart. How does this deal help precision and biomass fermentation companies overcome the biggest scale-up bottlenecks? Scale-up is one of the biggest challenges in fermentation. Bioreactors.net brings deep expertise in designing and commissioning bioreactors that maintain process integrity as volumes increase. Combining that with our downstream processing and global service network, we can now support customers through every stage, from formulation and pilot runs to full-scale industrial production. This can reduce risk and accelerate time to market while we keep in mind important factors, such as the Total Cost of Ownership (TCO), to keep production costs low and allow new business cases to become financially viable. Where are you seeing the strongest near-term demand: early-stage start-ups, or established food and ingredient producers entering fermentation? We see strong interest from both early stage and established segments. Start-ups are driving innovation in this field, while established food producers are exploring fermentation to diversify their portfolios and improve sustainability. Our integrated offering appeals to both start-ups, which benefit from scalability and technical support, and to larger companies, which value our ability to deliver complete, industrial-scale solutions globally. How will Bioreactors.net’s expertise be integrated into Tetra Pak’s upstream and downstream processing capabilities? Bioreactors.net will become part of our centre of expertise for bioreactor design and fermentation technologies within the New Food business stream. The company’s portfolio will be integrated into our upstream processing capabilities and will complement our wide portfolio of process solutions, enabling us to deliver end-to-end solutions for New Food products from fermentation to filling and packaging under the Tetra Pak brand. What role will digitalisation, automation and process control play in the next generation of bioreactors you’re developing? Digitalisation, automation and process control will play a central role moving forward. Advanced automation and digital process control are key to ensuring consistency, efficiency and scalability in fermentation. We have recently launched our latest automation platform Tetra Pak Factory OS, which will serve as the foundation to the advancements in artificial intelligence with which we will be able not only to connect to the factory floor and obtain data but also to contextualise it by leveraging on our years of experience in food manufacturing. All of this, including bioreactors, will be available in our full portfolio. How do sustainability and energy efficiency influence bioreactor design decisions today? Sustainability is a major driver of design decisions. Energy efficiency, water usage and resource optimization are critical considerations in bioreactor design. Our goal is to help customers reduce their environmental footprint while maintaining high productivity. This means designing systems that minimize waste, enable side-stream valorisation and operate with lower energy consumption. On top of this, sustainability has always been a top priority at Tetra Pak. With the support of our Factory Sustainable Solutions team, we are able to look into resource optimisation from a factory level and propose solutions that not only are sustainable but also convert into lower Total Cost of Ownership and better operating costs for our customers. What should customers expect to see change – in practical terms – within the next 12-24 months as a result of this acquisition? Customers will see an expanded portfolio of bioreactor solutions under the Tetra Pak brand, backed by global service and technical support. Practically, this means easier access to complete process solutions – from lab-scale development to industrial-scale production – along with specialised fermentation expertise. Over time, we’ll also integrate Bioreactors.net’s technologies with our automation and digital platforms, creating ever more efficient and sustainable systems.

Hormel Foods has entered into a definitive agreement to sell its whole-bird turkey business to Life-Science Innovations (LSI). The transaction is expected to close by the end of Hormel’s second quarter of fiscal 2026, subject to customary closing conditions. Financial terms were not disclosed. The divestiture aligns with Hormel’s stated strategy to prioritise sustainable, profitable growth by expanding its value-added portfolio while reducing exposure to commodity-driven segments. “Our strategy for sustainable, profitable growth centres on expanding our value-added protein portfolio to meet evolving consumer needs, while reducing our exposure to more volatile, commodity-driven businesses,” said Jeff Ettinger, interim CEO of Hormel Foods. “We are confident that this portion of our legacy turkey business will be in good hands under LSI's ownership, given their deep experience and expertise in this area.” John Ghingo, president of Hormel Foods, characterised the move as “an important next step in our evolution,” adding that a more focused turkey portfolio will enable the company to further strengthen the value-added aspects of its Jennie-O business. Under the agreement, LSI will acquire both the Melrose whole bird production facility and the Swanville feed mill in Minnesota, as well as the associated transportation assets. LSI will also assume supply contracts with third-party turkey growers dedicated to the whole-bird operation. In addition, the company will provide co-manufacturing services to Hormel through the end of fiscal 2026 to ensure uninterrupted customer fulfilment during the transition period. Hormel emphasised that the broader array of Jennie-O branded products, as well as ownership of the Jennie-O brand name, are not part of the transaction. “This agreement is a continuation of a 75-year relationship with Jennie-O,” said Richard Huisinga, CEO of LSI. “We are excited to combine the country’s newest, state-of-the-art hen plant, the Minnesota hen-grower families and our recent first-of-its-kind turkey hatchery.” Hormel expects the sale to have a minimal impact on its adjusted fiscal 2026 financial results. Additional details are expected during the company’s first-quarter earnings call scheduled for 26 February 2026.

Primal Kitchen is introducing three creamy salad dressings made with grass-fed dairy: Tzatziki, Creamy Romano and Buttermilk Ranch. According to the company, these are the first shelf-stable US dressings using elevated dairy from grass-fed cows. The dressings feature grass-fed buttermilk, Romano cheese and yogurt from farms with no added hormones, combined with avocado oil. They are designed for salads, dipping, spreading, drizzling and marinating. Flavours include: Tzatziki:  cucumber and herbs over a yogurt and avocado oil base. Creamy Romano:  nutty grass-fed Romano cheese with rich flavour. Buttermilk Ranch:  classic ranch with grass-fed buttermilk and herbs. Amanda O'Keefe, head of growth at Primal Kitchen, said: "...We're continuing our legacy of ingredient‑led innovation with the first‑of‑its‑kind shelf‑stable dressings made with grass‑fed dairy. Built the Primal Kitchen way, the new collection uses grass‑fed dairy from trusted farms, and is made without seed oils, and complements our no‑dairy line-up – offering delicious, creamy, pantry‑ready dressings that raise the bar for ingredient quality, transparency and dairy sourcing to support a healthy lifestyle." Primal Kitchen aims to provide consumers with premium, transparent ingredients and flavours without artificial additives. The new dressings will be available in February at Whole Foods Market and via the brand's website for $9.99, with wider availability at Sprouts Farmers Market, Thrive Market and other retailers in Spring 2026.

Nichols has announced the launch of Vimto Fans’ Edition, a new limited-edition range co-created with consumers, aiming to deliver 'stand-out shelf presence' and incremental impulse sales. Rolling out this month, the range introduces two bold flavour combinations that pair familiar fruits with an exotic twist: Pina Guava (Pineapple & Guava) – available in 500ml price-marked packs (PMP) at £1.25 and 2L, and Sunset Papaya-dise (Orange & Papaya) – available in 500ml PMP (£1.25). The vibrant packaging places fruit and flavour centre stage. Designed to disrupt the fixture in a highly competitive category, the eye-catching packs aim to strengthen brand distinctiveness and encourage impulse purchase. The Fans’ Edition concept was developed through a dedicated social media campaign, giving Instagram followers an exclusive preview of the flavours and inviting them to submit creative name ideas and vote on the final pack design. This collaborative approach shaped both the naming and visual identity of the range, delivering products with an authentic backstory and clear point of difference at the shelf. Angela Reay, marketing director at Nichols, commented: “Limited editions are a proven driver of impulse sales, but we wanted to go one step further by putting our fans at the heart of the process. By giving them an early preview and inviting them to help shape the flavours and design, we’ve created a range that delivers bold taste, standout shelf presence and a great story for shoppers, while helping retailers keep the fixture fresh and exciting.”