Mondelēz International, PepsiCo and Pladis are participating in a Belgium-wide trial exploring whether digital watermarking technology could improve the identification and sorting of flexible food packaging for recycling. The project will assess the performance of invisible digital watermarks on wrappers, films and other plastic food packaging collected through Belgium’s household recycling system. The technology is designed to enable sorting equipment to identify packaging characteristics, including material type and whether the packaging previously contained food. This could allow waste streams to be separated more accurately and potentially support the production of recycled material suitable for food-contact applications. Digital watermarks are imperceptible codes applied across the surface of packaging during printing. In the trial, watermarks supplied by Digimarc will be detected using specialist sorting equipment. The initiative forms part of the HolyGrail 2030 – Circular Packaging Consortium, facilitated by AIM – European Brands Association. The consortium brings together around 79 companies and organisations across the packaging, technology, sorting, recycling and research sectors. The Belgian trials are being led by packaging recovery organisation Fost Plus. Film collected and sorted in Belgium will be sent to Hündgen Entsorgungs’ sorting facility in Germany, where high-resolution cameras supplied by Pellenc ST will detect and read the watermarks. According to the consortium, the project is the first national-scale European trial involving flexible post-consumer packaging collected through a household recycling system. Flexible food packaging remains particularly difficult to recycle into high-quality material suitable for food-contact applications due to the quality and safety standards required. Improved identification and sorting could contribute to addressing this challenge alongside recycling and decontamination technologies. The trial comes ahead of recycled content requirements introduced under the EU Packaging and Packaging Waste Regulation (PPWR), which will begin applying to certain categories of plastic packaging from 2030. These include a minimum recycled content requirement of 10% for some contact-sensitive plastic packaging applications. Liz Morrish, operations director and member of the CEFLEX leadership team, said: “Food-contact recycled content is where the industry has some of the biggest challenges and the least time. This trial moves testing from evidence-gathering into commercial reality, which is exactly what bridging the gap between ambition and the 2030 targets requires.” Russell Avens, director of breakthrough packaging, innovation and technology at pladis, said the project would provide evidence on how flexible food packaging could be identified and returned to use at scale while maintaining food safety and product protection requirements. Dominika Maruszak-Dankbaar, senior packaging sustainability manager for global foods R&D at PepsiCo, added that flexible plastics remain one of the more complex areas of packaging circularity and will require collaboration across the value chain. Richard Akkermans, European R&D packaging productivity and sustainability manager at Mondelēz International, said the trial would provide practical technical learnings as companies prepare for the EU's future recycled content requirements. Constantia Flexibles is also participating in the project, integrating the digital watermark technology into printed packaging designs. Dietmar Lenko, vice-president of consumer innovation and product sustainability at the company, said applying watermarks across a large area of packaging could allow them to remain detectable even where packs have been damaged. Fost Plus business innovation manager Philippe Gendebien said Belgium's national household collection infrastructure and sorting facilities provide a suitable environment for testing the technology under real-world conditions.

California lawmakers have approved legislation that would establish a voluntary 'Non-Ultraprocessed Certified' seal for packaged food products, in a move aimed at giving consumers clearer information about food processing. Assembly Bill 2244, authored by assembly member Jesse Gabriel, passed the California State Senate by 32-0 and the State Assembly by 72-0. It will now be sent to Governor Gavin Newsom, who has until 30 September to sign or veto the legislation. If enacted, the bill would establish what its backers describe as the first certification programme of its kind in the US. Food manufacturers whose products meet specified standards for not being ultra-processed – specifically, being free from synthetic additives such as artificial colours and flavours, for example – would be able to apply to use the seal on packaging. The certification process would be overseen by the California Department of Public Health, with manufacturers applying through accredited certification agents. The scheme is modelled on the USDA Organic programme and is intended to provide a simpler front-of-pack indication for consumers seeking products that are not classified as ultra-processed. The legislation would also require grocery stores in California to display products carrying the certification, with the aim of making qualifying foods easier for shoppers to locate. Gabriel said the measure would provide consumers with “clear, trustworthy information” and make it easier to identify products without certain additives. “Parents shouldn't need a PhD in chemistry to understand what they’re feeding their kids,” he added. AB 2244 follows several previous California measures focused on food additives and ultra-processed foods. In 2025, Newsom signed Gabriel's Real Food, Healthy Kids Act, which established a statutory definition of ultra-processed foods and created a process for restricting certain products in California schools. Gabriel also authored the California Food Safety Act of 2023 and the California School Food Safety Act of 2024, both of which introduced restrictions relating to food additives. The latest bill has received backing from organisations including the Environmental Working Group, California Medical Association, American Academy of Pediatrics, American Diabetes Association and American Heart Association. Melanie Benesh, vice president of government affairs at the Environmental Working Group, said the certification could help consumers distinguish between processed and ultra-processed foods. “By clearly labelling foods non-ultra-processed and making them easy to find in stores, this bill sets people up for success,” added Alyssa J Moran, deputy director of the Center for Food and Nutrition Policy at the University of Pennsylvania.

Belgian food-tech start-up Paleo has raised €2 million to support the commercial scale-up of its animal-free heme proteins, made using precision fermentation. The company produces animal-free and non-GMO myoglobins – the proteins naturally found in animal muscle that give meat its characteristic red colour and meaty flavour – using fermentation of yeast. Paleo’s solutions are designed to deliver enhanced flavour, aroma and nutrition for alternative protein products, such as plant-based alternatives to meat and seafood. Led by food-tech-focused venture capital firm Beyond Impact, the €2 million investment will support Paleo in finalising its regulatory submission in North America and strengthening its relationship with commercial partners. Hermes Sanctorum, CEO and co-founder of Paleo, told FoodBev Media: “Over the past years, we have significantly increased our productivity while extensively testing and refining our product and formulations with potential customers. Today, we are confident that with Paleo’s myoglobin, we can make the best meat alternative in the world, in a cost-efficient way.” Read FoodBev Media's The Plant Base ‘Start-up spotlight’ Q&A with Paleo here! Sanctorum added that the food-tech company is exploring “new and creative routes to market,” stating that the industry needs “new approaches”. One example of this he offers is the nutraceutical space, where myoglobin can provide a source of highly bioavailable heme iron. Paleo was established in 2020, with a mission of improving animal welfare and environmental sustainability by decoupling its protein production from livestock farming and its associated carbon footprint. Before founding Paleo, Sanctorum served as a member of the Flemish parliament and the Belgian senate, with a focus on advancing climate action and advocating for animal rights.

Abbott has expanded its infant nutrition portfolio with the launch of Similac 360 Total Care Made With Whole Milk, a ready-to-feed liquid infant formula made with whole milk. The new product is the first commercially sterile, ready-to-feed liquid infant formula made with whole milk in the US, according to Abbott. The company is offering the formula in 8- and 32-fluid-ounce formats, with launch pricing designed to be comparable on a per-feeding basis with Similac 360 Total Care powdered formula. The launch comes as parents show increasing interest in infant formulas made with whole milk. Abbott says the use of whole milk provides a fat blend that more closely resembles the fats found in breast milk. Similac 360 Total Care Made With Whole Milk combines whole milk with Abbott’s blend of five human milk oligosaccharides (HMOs), prebiotics structurally identical to five HMOs found in breast milk. The company says the formulation is designed to support immune health, brain development and digestive health. The formula is also non-GMO and does not contain artificial growth hormones, corn syrup or palm olein oil, according to Abbott. Rather than adding a whole-milk option to its powdered portfolio, Abbott is launching the new formulation exclusively as a commercially sterile, ready-to-feed liquid. The company says the format addresses two consumer priorities: interest in whole-milk formulas and demand for convenient infant-feeding options. Ready-to-feed formula requires no mixing or preparation, making it particularly suited to travel, overnight feedings and other occasions when convenience is a priority. Misha Pardubicka-Jenkins, Abbott’s US vice president and general manager for pediatric nutrition, said: “Parents have been asking for more whole milk options, and we wanted to give them something they couldn't get anywhere else. We decided on a liquid-only approach to give families the benefits of whole milk, the convenience of a formula that's ready when baby is, and the reassurance that comes with a commercially sterile liquid formula.” Commercial sterility involves an additional validated heat-treatment process intended to eliminate spores of potentially harmful microorganisms, including Clostridium spores. Abbott says the nutritional quality of its ready-to-feed formulas is maintained through the process. While ready-to-feed infant formulas generally carry a higher price than powdered products, Abbott is using pricing as another point of differentiation for the new launch. The company says the 8- and 32-ounce products will be priced at levels similar to the per-feeding cost of Similac 360 Total Care powdered formulas. The product is initially available through Target and Amazon, with Walmart and additional retail, club, grocery and pharmacy locations expected to carry it in the coming weeks. The company will manufacture the product at an Abbott-owned US facility. Similac 360 Total Care Made With Whole Milk joins Abbott’s existing range of infant nutrition products, including the original Similac 360 Total Care ready-to-feed and powdered formulas.

Flavour and fragrance manufacturer Mane has acquired US-based citrus ingredients specialist Cvista, a move aimed at strengthening its citrus innovation capabilities and accelerating product development for the global beverage market. The acquisition will see Mane establish a global Citrus and Beverage Center of Excellence in Riverview, Florida, drawing on Cvista’s facilities, technology platform and expertise in citrus oil processing and natural ingredients. Cvista, which supplies citrus oil fractions and natural essences to customers in the flavour and fragrance industry, has developed expertise across the citrus value chain, from sourcing raw materials to the fractionation and purification of individual flavour compounds. For Mane, the deal strengthens a key area of beverage innovation as manufacturers continue to look for differentiated natural flavours, more sophisticated citrus profiles and ingredients that can support reduced-sugar and functional product development. Samantha Mane, president of Mane Group, said: “This acquisition is a strategic catalyst for MANE’s growth in citrus, particularly in the beverage sector. Cvista is a recognised leader with a proven ability to transform natural raw materials into high-value ingredients. We are delighted to welcome their team to Mane, uniting our capabilities and shared commitment to sensory excellence.” The new Center of Excellence will be based at Cvista’s Riverview campus, with the company’s team joining Mane as part of the acquisition. Mane said the location will bring the company closer to strategic citrus sourcing regions while providing a dedicated platform for global citrus and beverage development. The site will combine research and development, pilot-scale operations, production and warehousing, creating an integrated environment for developing new ingredients and tailored citrus solutions. The combination of citrus flavour expertise and next-generation sweetening technologies reflects the increasingly complex formulation challenges facing beverage brands. As companies reduce sugar while maintaining taste and mouthfeel, flavour systems are playing a more central role in balancing sweetness, acidity and overall sensory appeal. Cvista currently serves around 130 customers worldwide with specialised citrus-derived ingredients for the flavour and fragrance sector. It operates a range of processing technologies, including distillation, extraction, resin-based processing and molecular distillation. Its manufacturing platform is designed for the continuous production of high-purity citrus ingredients, supported by analytical laboratories and pilot-scale capabilities for developing customised fractions. The Riverview facility will serve as a hub for that work, giving Mane access to an integrated technology platform spanning ingredient development, pilot production and commercial manufacturing.

Rise Wellness has expanded its Protein Pop portfolio with the launch of Protein Pop Balance, a sparkling clear protein beverage combining whey protein, collagen, prebiotics and fibre in a soda-inspired format. Available initially through Protein Pop’s website and Amazon, Protein Pop Balance is set to expand into Target and other major retailers from mid-September. The new product launches in four flavours: Lime Slush, Tropical Pineapple, Watermelon Lime and Fruit Punch. The launch comes as protein beverages continue to move beyond traditional creamy shakes and into lighter, ready-to-drink formats, while functional beverage innovation increasingly focuses on digestive health and multifunctional nutrition. Protein Pop Balance delivers 15g of protein per can, comprising 10g of clear whey protein isolate and 5g of collagen. It also contains 5g of fibre and added prebiotics, positioning the beverage as a protein drink with an additional gut-health proposition. Darin Perry, CEO of Rise Wellness, said: “Protein Pop Balance is all about giving people a lighter way to stay on track. It’s a smart way to support your gut and your protein goals at the same time, without it feeling heavy.” The beverage is lightly carbonated and designed to provide a soda-like drinking experience rather than the thicker texture associated with conventional protein shakes. Protein Pop Balance contains zero sugar and is sweetened with a stevia leaf extract blend featuring Reb A and Reb M. The product is also free from artificial sweeteners, caffeine and gluten. Protein Pop Balance becomes the third product in the Protein Pop range, giving Rise Wellness a portfolio spanning different protein levels and beverage formats. The original Protein Pop contains 22g of whey protein isolate in a non-carbonated clear beverage, while Protein Pop Max, formerly known as Protein Pop Plus, delivers 30g of protein and bovine collagen in a carbonated format. The new Balance variant takes a somewhat different approach, pairing a lower protein content with prebiotics and fibre and targeting consumers seeking a lighter functional beverage for everyday consumption. According to Rise Wellness, the product is intended to fit into a range of occasions throughout the day, offering an alternative to conventional protein shakes while combining protein and digestive-health functionality in a single ready-to-drink format. The expansion reflects the continued convergence of the protein and functional beverage categories, as brands increasingly combine multiple nutritional benefits in convenient formats. Protein Pop Balance is available now through Protein Pop’s website and Amazon, with retail distribution at Target and other major retailers planned from mid-September.

General Mills has completed the sale of its business in Brazil to local coffee giant Grupo 3corações. The divestiture, first announced in March this year, forms part of General Mills’ ambitions to streamline its portfolio by focusing on brands and businesses that provide strong opportunities for profitable growth. Now finalised, the deal comprises a portfolio of local brands such as Yoki and Kitano. It also includes the company’s supply chain facilities in Pouso Alegre and Campo Novo do Parecis. Headquartered in Eusébio, Ceará, Brazil, 3corações was established in 1959 and is a major player in the country’s food and beverage market. In particular, it is regarded as a leader in Brazil’s coffee market, with more than 30% of the Brazilian market share according to the company’s website. Its wide-ranging coffee portfolio spans roasted, ground, instant, capsule and technological innovations. General Mills said the sale to 3corações supports its ‘Accelerate’ strategy, which aims to improve margins and focus the food leader’s international operations on priority platforms including premium ice cream, Mexican food, snack bars and pet food. Since fiscal 2018, General Mills has turned over approximately one-third of its net sales base through acquisitions and divestitures. The company generated fiscal 2026 net sales of $18 billion, with its share of non-consolidated joint venture net sales totalling $1 billion. Top image: © General Mills

L’or has expanded its UK coffee capsule range with the launch of a limited-edition pumpkin spice variety. The new L’or Pumpkin Spice Capsules combine espresso with notes of cinnamon, clove leaves and star anise, creating what the brand describes as a warming, autumn-inspired flavour with a rounded aftertaste. According to L’or, the launch is aimed particularly at younger consumers, with 62% of 16-34 year old's said to be interested in more indulgent coffee options. Pumpkin spice is also particularly popular among consumers under 35, as demand for flavoured coffee experiences traditionally associated with cafés increasingly moves into the at-home market. The company said that despite pumpkin spice becoming closely associated with the autumn season, options within the at-home coffee segment remain relatively limited. Maria Kabalyk, head of category and shopper at JDE Peet’s, said: “Seasonal flavours like pumpkin spice have become real calendar moments for coffee drinkers, especially younger adult shoppers who actively seek out more indulgent, café-inspired experiences at home. “With L'or Pumpkin Spice Capsules, we’re helping retailers tap into one of the biggest flavour trends in coffee while giving consumers even more choice at home. This limited-edition launch is designed to bring seasonal excitement to the coffee aisle, attract new consumers to the category and drive incremental value growth for our retail partners.” L’or’s aluminium capsules can be recycled through the Podback collection scheme, while the product’s outer cardboard packaging is widely recyclable. L’or Pumpkin Spice Capsules will be available from early September at Asda, Morrisons, Amazon and Waitrose, priced at £4.69, subject to retailer discretion.

Paulig is planning to restructure its operations into three business areas as part of efforts to strengthen competitiveness, support growth and improve profitability, with up to 55 redundancies expected globally. Under the proposed structure, the food and beverage group would operate through three divisions: Branded Foods, Customer Brands and a newly established Coffee business area. Paulig currently has two business areas: Branded, which focuses on branded products, and Customer Brands, which serves private label and industry customers. These are supported by the company's global business functions. The proposed changes would also see Paulig realign its global functions to more closely support its growth and profitability objectives. Paulig said the restructure reflects changes in the external market environment and the company's expansion as an international business in recent years. Rolf Ladau, CEO of Paulig, said: "It is critical for us to remain competitive and deliver on our growth strategy and profitability. The planned changes will strengthen our ability to focus on our core businesses, improve how we operate, and ensure we are well positioned for success." The plans could affect up to 110 office or managerial positions across several countries, with a maximum of 55 potential redundancies. Paulig will begin consultation processes in relevant markets in accordance with local legislation. The new organisational structure is expected to take effect by 1 January 2027 at the latest. The restructure will also result in changes to Paulig's leadership team. Lenita Ingelin, currently SVP of the Branded business area, is set to lead the new Branded Foods division, while current chief marketing officer Mariell Toiger will become SVP of the Coffee business area. Kati Nurminen, currently director of brand and portfolio, is expected to succeed Toiger as chief marketing officer. Rolf Ladau will remain president and CEO, while Juha Väre will continue as CFO for finance, strategy and IT. Noel Clarke will remain SVP of Customer Brands, alongside Thomas Panteli as SVP of supply chain and sourcing, Kaisa Lipponen as SVP of sustainability, HSE and communications, Dennis Andersen as SVP of people and culture, and Sarah Tähkälä as SVP of legal. Paulig employs approximately 2,700 people across 13 European countries.

JBM Packaging has opened a new 52,500-square-foot facility in Lebanon, Ohio, expanding its contract packaging, filling and kitting capabilities as demand for outsourced packaging services continues to grow. Located about one mile from JBM’s headquarters, the new facility is designed to handle more of the packaging process under one roof, from material sourcing and production through filling, assembly and distribution. The expansion also positions the company to take on additional work from consumer packaged goods manufacturers, including brands seeking paper-based packaging and outsourced filling and assembly services. Marcus Sheanshang, president and CEO of JBM Packaging, said: “This new building signals a strong future for JBM. We’re moving into new markets, expanding the services we offer customers and creating more opportunities for our team members. Without this space, we simply couldn’t continue to grow.” The company launched its contract packaging operation in 2021 from a rented facility in Cincinnati's Queensgate area. According to JBM, the expansion increases overall machine capacity by 50%, allowing the company to manage a broader portion of customers’ packaging operations. The facility also includes new commercial filling equipment and a 35,000-cubic-foot climate-controlled storage room designed to accommodate seasonal fluctuations in seed demand. While agriculture and seed packaging are key applications, JBM said the additional capacity will support broader work with consumer packaged goods companies. The company serves markets including food, health and beauty, home goods, apparel and medical products. The proximity of the new building to JBM’s headquarters is also expected to improve movement of packaging materials and products between facilities. At the same time, freeing space at the headquarters will allow JBM to add new paper-packaging equipment and support future production expansion. Top image: © JBM Packaging

Behind the scenes, a convergence of biotechnology, precision agriculture, flavour science and advanced breeding technologies is reshaping the future of citrus production and flavour innovation. What was once a category largely dominated by traditional staples such as orange, lemon and lime has evolved into a far more complex ecosystem of hybrid fruits, novel flavour profiles and biotech-enabled ingredient solutions. FoodBev’s Leah Smith reports. Citrus’ transformation is creating significant new opportunities across F&B. As consumers increasingly seek unique and globally inspired flavour experiences, hybrid and premium citrus varieties are emerging as powerful tools for product innovation. At the same time, mounting agricultural pressures are forcing the industry to rethink how citrus is grown, sourced and formulated into products. The result is a new citrus frontier – one where biotechnology is influencing everything from crop resilience and flavour consistency to aroma chemistry and functional wellness positioning. Agricultural pressures accelerating innovation The urgency surrounding citrus innovation is being driven in large part by growing instability within global citrus agriculture. Across major growing regions, producers are facing increasing pressure from climate volatility, water scarcity, disease outbreaks, rising production costs and supply chain disruption. Among the most serious threats is Huanglongbing (HLB), commonly known as citrus greening disease, which has devastated orchards in several major citrus-producing markets. The disease significantly reduces yields, weakens fruit quality and increases production costs, creating long-term concerns for manufacturers dependent on citrus ingredients and flavour systems. These pressures are accelerating investment in advanced breeding technologies and biotechnology-driven solutions designed to improve resilience, yield stability and sensory performance. Heather West, global innovation programme director for the ‘Re-master Citrus’ initiaitve at IFF, believes these developments are becoming essential to the future viability of the category. “Advances in biotechnology, such as genomic selection and gene editing, are allowing citrus hybrids to be developed faster and more precisely, combining resilience traits like disease tolerance with desirable flavour characteristics,” she explained. “These tools enable breeders to design citrus with targeted aroma, sweetness and bitterness profiles rather than relying on trial-and-error crosses.” The rise of the hybrid Hybrid citrus fruits are not new; products such as clementines and tangelos have existed for decades through conventional crossbreeding. However, biotechnology is dramatically accelerating the sophistication and commercial potential of hybrid development. Researchers are increasingly using genomic sequencing, marker-assisted breeding, tissue culture propagation, precision phenotyping and advanced rootstock engineering to create more targeted citrus cultivars. Emerging hybrid varieties are now being designed not only for agricultural resilience, but also for highly specific sensory outcomes, including sweetness levels, aroma intensity, peelability, bitterness control and colour. This evolution is unlocking a much broader range of flavour experiences. Among the profiles gaining traction are yuzu-lime hybrids, blood orange-mandarin combinations, grapefruit-pomelo crosses, floral citrus variants and lower-bitterness grapefruit cultivars. These newer varieties often deliver more layered balances of acidity, sweetness and aromatic complexity than conventional citrus fruits. According to Briony Rideout, senior beverage specialist at I.T.S., the implications for product developers are significant. “Advances in biotechnology are helping breeders develop new hybrid citrus varieties with improved flavour, colour and aroma.” She added: “These innovations are creating more distinctive citrus profiles, from sweeter and less bitter varieties to more complex flavour combinations that can inspire new food and drink products.” Rideout also believes these developments could influence retail behaviour and ultimately shape broader flavour trends across categories. “As more hybrid citrus formats become available, retailers are likely to become more adventurous in their fruit ranges,” she told FoodBev. “This gives product developers the opportunity to tap into emerging citrus trends and launch more differentiated crossbreed fruit flavours across drinks, confectionery, bakery, dairy and other applications.” Competitive flavour complexity One of the most important outcomes of biotech-driven citrus innovation is the growing emphasis on flavour complexity. Brands are looking beyond standard orange and lemon profiles toward citrus flavours that offer greater nuance and sophistication. Chris Randles, senior flavourist at JPL, said demand for less familiar citrus profiles has risen sharply. “We’re seeing a clear rise in interest around hybrid and less familiar citrus profiles, driven by consumers looking for something beyond standard lemon, lime and orange.” “Varieties like yuzu, calamansi and limequat bring a more complex flavour profile, such as sharper top notes, subtle bitterness and a more aromatic finish. This makes them attractive to product developers looking to stand out,” he added. Importantly, flavour houses are not necessarily attempting to replicate hybrid fruits exactly. Instead, these new citrus varieties are often serving as inspiration for broader flavour architecture and product positioning. “From a flavour perspective, our role is to take those emerging profiles, whether they come from traditional cultivation or newer biotech developments, and translate them into flavours that actually work in applications,” Randles explained. “That means going beyond the headline citrus note and getting the balance, mouthfeel and subtle nuances right.” This shift reflects a broader movement within flavour development where differentiation increasingly relies on layered sensory experiences rather than singular flavour notes. The beverage industry has emerged as one of the primary beneficiaries of hybrid citrus innovation. Consumers continue to associate citrus with refreshment, hydration, natural energy and wellness, attributes that align strongly with current beverage trends. Meanwhile, beverage manufacturers face intense pressure to differentiate products within crowded markets. Hybrid citrus profiles are therefore becoming increasingly visible across sparkling waters, RTD teas, energy drinks, sports beverages, alcohol alternatives, cocktail mixers and premium juice blends. Yuzu, calamansi, bergamot, finger lime and mandarin hybrids have all gained visibility in recent premium beverage launches, particularly within wellness-oriented positioning. Hybrid citrus also performs especially well in reduced-sugar systems. Acidity and aromatic intensity can help compensate for lower sweetness levels, making citrus innovation highly valuable within reformulation strategies aimed at sugar reduction. Biotechnology expands ingredient-level solutions While much attention focuses on hybrid fruit development, biotechnology is also transforming citrus innovation at the ingredient level. Véronique van Zyl, marketing director for LBI enzymes and aromas at Lallemand, said biotechnology is increasingly helping flavour manufacturers secure access to key citrus molecules with greater consistency and supply stability. “Rather than influencing the development of new citrus varieties, biotechnology today is primarily helping secure access to key citrus flavour molecules with consistent quality and sensory reliability,” she explained. “Fermentation-based approaches allow specific aroma compounds that are naturally present in citrus to be produced with a stable, reproducible profile, independent of seasonal or geographic variability.” This is becoming increasingly important as climate disruption affects citrus harvests worldwide. “Climate stress, disease pressure and yield instability are real challenges for citrus sourcing globally,” van Zyl added. “Ingredient-level biotechnology contributes by reducing dependency on vulnerable raw materials. For flavour manufacturers, this offers an additional layer of supply security and quality consistency when citrus harvests fluctuate.” The growing role of biotech-derived flavour ingredients reflects a wider shift within the industry toward supply resilience and formulation flexibility. The wellness effect Functional wellness trends continue to strengthen demand for citrus flavours across categories. Consumers increasingly associate citrus with vitamin C, immunity support, freshness, hydration, digestive wellness and natural energy. These perceptions create strong alignment between citrus flavour systems and functional product positioning. Hybrid citrus varieties are particularly valuable because they allow brands to reinforce wellness narratives while simultaneously offering differentiated sensory profiles. Sharper acidic hybrids may support energy-oriented positioning, while softer floral-citrus notes align more naturally with hydration, relaxation or beauty-focused concepts. Gio Ijpkemeule, R&D crop science manager for citrus at IFF, noted that citrus hybridisation can generate entirely new phytochemical compositions. “When diverse citrus line ages are crossed, metabolic pathways from each parent interact, often leading to non-linear outcomes in volatile and non-volatile composition,” he explained. This creates opportunities for more distinctive sensory and nutritional profiles that resonate with health conscious consumers. Hybrid citrus varieties also pair particularly well with broader flavour fusion trends involving chilli, botanicals, herbs, tea, florals, ginger and tropical fruits. This versatility is helping citrus evolve from a traditional flavour category into a central component of culinary exploration, premium and wellness positioning. Global citrus discovery continues Social media and global food culture are further accelerating consumer curiosity around different citrus varieties. Japanese, Korean, Southeast Asian, Mediterranean and Latin American cuisines have all contributed to rising visibility for fruits such as yuzu, calamansi, bergamot, Buddha’s hand, sudachi, kabosu and finger lime. According to JPL’s Randles, these globally inspired flavour cues are becoming increasingly important for manufacturers seeking product differentiation. “Hybrid citrus is closely linked to the wider trend for globally inspired flavours,” he said. “For manufacturers, that creates an opportunity to tap into those regional cues without needing to source the fruit itself.” This allows brands to create products that feel authentic and trend-driven while maintaining practical formulation and supply chain efficiencies. Looking ahead, most industry stakeholders view biotech-driven citrus innovation as a long-term structural shift rather than a temporary trend. Advances in AI-assisted breeding, predictive genomics and flavour chemistry are expected to accelerate the pace of development even further in the coming years. Future innovations may include hyper-aromatic citrus cultivars, tailored acidity profiles, enhanced bioactive compounds, lower-bitterness hybrids and highly climate-adaptive citrus systems. As climate pressure, consumer curiosity and demand for differentiation continue to intensify, premium and hybrid citrus trends sit among the clearest examples of how biotech innovation can reshape flavour trends across the global F&B industry.

Carlsberg Britvic-owned plant-based brand Plenish has expanded its Clean Protein range with the launch of Protein Oat Drink, a high-protein oat milk made without oils or additives. Claimed to be a category-first for the UK market, the drink is made with just four naturally sourced ingredients and provides 10g of protein per serving. With a complete amino acid profile, the drink aims to deliver convenient plant-based nutrition while addressing growing demand for clean-label options made with simple, natural ingredients. The drink is designed to fit seamlessly into consumers’ daily routines, suitable for pouring over cereal, stirring into oats, blending into smoothies and more. According to Plenish, it delivers the same creamy taste and texture consumers seek from oat drinks while retaining its clean-label status. Plenish noted the growth of the plant-based protein market, projected to reach around $35 billion by 2030, while searches for ‘natural protein’ have increased 20% year-on-year according to Ocado’s data. Russell Goldman, managing director of breakthrough brands at Carlsberg Britvic, said: “We know today’s consumers are increasingly looking for easy ways to add more protein to their diets without having to completely change what they are eating or drinking, so we wanted to create something that fits naturally into everyday routines”. He added: “Many convenient protein options contain additives and unnecessarily processed ingredients, so we saw an opportunity to offer something that supports consumers with an easy way to top up their daily protein, while staying true to our mission of ingredient transparency and great tasting products”. Plenish Clean Protein Oat Drink is now rolling out at selected Tesco stores across the UK, and online via Plenish’s website from 7 September, priced at an RRP of £2.50.