FrieslandCampina Ingredients has expanded its North American innovation footprint with the opening of a new application centre in New Jersey, designed to accelerate high-protein product development. The state-of-the-art facility is designed to help customers bring new products to market more quickly by offering localised technical support, formulation expertise and real-time product testing. Located within the company’s North America sales office, the centre serves as an extension of FrieslandCampina Ingredients’ Global Innovation Center in Wageningen, the Netherlands. The opening forms part of the company’s broader strategy to build a global network of regional application centres, following the launch of a similar facility in Singapore last year. Together, the centres are intended to bring research and development capabilities closer to customers and support faster innovation tailored to regional consumer trends. The investment comes amid sustained growth in demand for high-protein foods and beverages across North America. According to consumer research cited by the company, 40% of US consumers consider high-protein claims an important purchase driver when shopping or dining out, while 8 in 10 Americans prioritise protein in at least one daily eating occasion. As consumers increasingly seek products that balance nutritional benefits with strong sensory performance, manufacturers are under pressure to deliver formulations that maintain taste, texture and stability while increasing protein content. FrieslandCampina Ingredients said the New Jersey application centre was specifically developed to support these formulation challenges. The facility features advanced processing and testing equipment, including a homogeniser and food-grade autoclave, enabling developers to evaluate ingredient performance under commercial processing conditions. Enhanced analytical capabilities also allow teams to assess stability, texture and functionality with greater precision, helping ensure that prototypes developed in the lab can scale successfully to commercial production. Auke Zeilstra, regional sales director for North America, said: “This application centre is more than a new facility; it is a strategic investment in how we support our customers in North America." The company emphasised that the centre is designed to foster closer collaboration with customers through hands-on product refinement and technical troubleshooting, reducing development timelines and minimising costly trial-and-error during formulation. Zeilstra continued: “With our enhanced innovation capabilities, we’ve now got the ability to work even closer with customers to solve formulation challenges and bring products to life faster. This investment, coupled with recent acquisitions in the region, strengthens both our on-the-ground application support and ingredient supply capabilities.” The new centre further positions FrieslandCampina Ingredients to capitalise on growing demand for functional nutrition solutions, particularly in categories such as ready-to-drink beverages, sports nutrition, dairy-based products and fortified snacks.

According to a report by Reuters, Brown-Forman has rejected a $15 billion takeover offer from privately owned spirits producer Sazerac, despite the proposed bid valuing the Jack Daniel’s maker above its current market price. Reuters, citing a source familiar with the matter, reported that Sazerac submitted a cash offer of $32 per share in April, backed financially by Wells Fargo and Apollo Global Management. The proposal would also have allowed Brown-Forman’s Class A shareholders to either receive cash or roll their shares into the combined business. Shares in Brown-Forman closed down 1% at $26.56 on Tuesday, remaining well below Sazerac’s offer price. The reported rejection follows the collapse of separate merger discussions between Brown-Forman and Pernod Ricard, which ended in late April after the companies were unable to agree on terms. Reuters previously reported that the Brown family, which controls Brown-Forman, preferred a potential deal with Pernod Ricard over Sazerac’s approach. Sources said the family viewed Pernod Ricard – owner of brands including Jameson, Absolut and Malibu – as the more prestigious strategic partner. The structures of the two proposals also reportedly differed significantly. Pernod Ricard’s proposal was said to be largely stock-based, allowing the Brown family to retain influence in the combined company, while Sazerac’s bid relied more heavily on cash financing and would have resulted in the family relinquishing control. Sazerac, which owns more than 500 brands including Buffalo Trace and Fireball, generates more than $6 billion in annual net sales, compared with Brown-Forman’s approximately $4 billion. FoodBev has reached out to both Brown-Forman and Sazerac for comment regarding the report.

Shaken Udder is entering the functional dairy drinks space with the launch of a new high-fibre milkshake range. The new Shaken Udder Fibre range will debut exclusively in Tesco stores nationwide from 13 May, launching in two flavours, Mint Choc and Banana, in a 330ml ready-to-drink format. Designed to combine functional nutrition with the brand’s signature thick and creamy texture, the range targets consumers seeking convenient ways to increase fibre intake without compromising on taste. The launch comes as fibre gains traction as a key wellness priority among UK consumers. Despite growing awareness around gut health, Shaken Udder noted that 96% of people in the UK are still not consuming enough fibre in their diets. The Mint Choc variant contains 8.9g of fibre per bottle, providing just under 30% of the recommended daily fibre intake for adults, while Banana delivers 7.6g per bottle, equivalent to around 25% of daily requirements. In addition to fibre fortification, the milkshakes provide nearly 50% of the recommended daily calcium intake and are made without artificial colours, flavours or sweeteners. The products are formulated using real mint extract and bananas, aligning with continued demand for cleaner-label ingredients. The new range reflects growing convergence between indulgence and functionality within the chilled dairy category, where brands are increasingly incorporating digestive health, protein and nutrient claims into mainstream products. Rob Reames, CEO of Shaken Udder, said: “Consumer interest in fibre continues to grow and as the UK’s number one premium and fastest growing milkshake brand, we are bringing something new to the category that still puts quality and taste at the heart of the product with the added bonus of fibre." Founded in 2004 by Jodie and Andy Howie, Shaken Udder initially built its reputation through festival sales before expanding into retail. The brand secured its first grocery listing with Harvey Nichols in 2008 and is now stocked across all major UK supermarkets, wholesalers, schools, cafés and farm shops. Its wider portfolio includes classic milkshake flavours such as Chocolush, Vanillalicious and Raspberry Ripple, alongside protein-enhanced and ambient product ranges. The company was acquired in 2025 by Spanish food business Idilia Foods as part of the group’s strategy to expand its presence in the UK beverage market. Shaken Udder Fibre will retail at £2.30 per bottle.

Hippeas is expanding its better-for-you snacking portfolio with the launch of Protein Crunch, a new range of puffed snacks designed to meet growing consumer demand for high-protein, plant-based snacks with bold flavour and crunch. The new Protein Crunch line delivers 8g of plant-based protein per 1oz serving and is available in two flavours: Cheddar Vibrations and Pizza Party. Made with pea protein and avocado oil, the baked snacks contain 55% less fat than leading crunchy puff products, according to the company. The launch marks Hippeas’ latest move to strengthen its position in the rapidly evolving healthy snacking category, where protein-forward products continue to gain traction with mainstream consumers. Nick Marmet, VP of marketing at Hippeas, said: “We’re obsessed with peas and challenged ourselves to create a snack that delivers serious crunch and big flavour with double the protein of our original puffs. Protein Crunch is our answer: a next-generation puff that brings the texture people crave together with plant-based protein, all in a way only Hippeas can.” The launch follows a strong period of growth and innovation for the brand, including a refreshed visual identity, expanded puff flavour offerings and further development across its tortilla chip and pops portfolio. Hippeas said these initiatives are intended to reinforce its standing in modern snacking by delivering products that balance indulgence with health-conscious ingredients and sustainability credentials. Cheddar Vibrations is now available nationwide at Sprouts Farmers Market stores, while both Protein Crunch flavours are currently available through Amazon, TikTok Shop and the brand’s direct-to-consumer platform. Additional retail distribution, including Kroger stores, is expected later this summer. Founded around pea-based snacking, Hippeas products are certified vegan, gluten-free and Non-GMO Project Verified, with the company continuing to position pea protein as both a nutritional and environmentally conscious ingredient choice.

Carlsberg Group has invested €12 million (approx. $14 million) in a new high-speed canning line at its brewery in Lviv, Ukraine, as part of continued expansion of its local production capabilities. The new line has a capacity of 40,000 cans per hour, or around 11 cans per second, and is expected to increase overall brewery productivity by 38%. It occupies 1,000 square metres of production space and consists of eight machines. With the addition of the new facility, the Lviv site now operates three production lines covering kegs, PET bottles and cans. The investment forms part of Carlsberg’s wider long-term commitment to Ukraine. Since the start of the war, the group says it has invested UAH 4.5 billion (approx. $102 million) in the country and plans to continue annual investments of UAH 1-1.5 billion (approx. $23-34 million) over the next three years. Carlsberg Group chief executive Jacob Aarup-Andersen said Ukraine remains strategically important to the company and that continued investment is intended to strengthen economic resilience as well as maintain operations. “Ukraine is strategically important to us and has been so long before the war,” he said. “While operating conditions have become much more difficult, we continue to see our business in Ukraine as both sound and meaningful.” He added that ongoing investment reflects a belief in long-term commitment to the market. Carlsberg Ukraine operates three breweries in Zaporizhzhia, Lviv and Kyiv, making it the largest Danish business presence in the country. The company employs more than 1,400 full-time staff across production, sales and administration, and supports an estimated 20,000 additional jobs in related sectors including agriculture, logistics, trade and hospitality.

Starbucks is expanding its at-home coffee range with the launch of Starbucks Coffee Craft, a new premium coffee concentrate designed to let consumers recreate iced café-style drinks at home with minimal preparation. Rolling out to retailers nationwide, the product is aimed at growing demand for iced coffee and customisable drink formats outside the café environment. Starbucks Coffee Craft is a concentrated coffee made with arabica beans and developed to retain the brand’s signature taste profile. It can be mixed simply with water, sparkling water, milk or plant-based alternatives, offering flexibility for a range of iced drinks. The launch comes in two variants: Rich Black and Signature Caramel Flavour. Each bottle contains enough concentrate for around eight servings and is designed to support a variety of recipes, including iced Americanos, iced lattes and caramel-style iced beverages inspired by Starbucks café menu items. The product is positioned around personalisation, encouraging consumers to adapt drinks with syrups, whipped cream, and other toppings to suit individual preferences. Ingrid Hayes, coffee marketing director at Nestlé, said iced coffee trends continue to grow but replicating café-style drinks at home can feel complicated for consumers. “With Starbucks Coffee Craft it has never been easier to create delicious, iced drinks from the comfort of your home,” she said. “It’s perfect for those who rely on convenience but are still looking for the premium quality and taste that Starbucks is known for.” Hayes added that the concentrate is intended to support experimentation with different flavour combinations and homemade recipes. “Our new coffee concentrated opens the door to endless iced coffee possibilities,” she said. “Whether you prefer a rich Iced Americano or an indulgent Iced Caramel Macchiato, Starbucks Coffee Craft is designed to cater to your taste preferences.”

UK-based food tech start-up Adamo Foods has secured funding as part of a €10 million European Union-backed project aimed at accelerating the commercialisation of next-generation whole-cut meat alternatives. The company announced it has been awarded funding through the Circular Bio-based Europe Joint Undertaking (CBE JU), under the EU’s Horizon Europe programme, to support the scale-up of its fungal fermentation platform for producing steak-like alternative proteins. The three-year initiative, known as MycoStruct, brings together a consortium of 12 food, biotech and research organisations from across Europe. Partners in the project include Bidfood Group, Bühler, TU Delft and Bio Base Europe, among others. Adamo Foods said the project will focus on two primary objectives: scaling production of its whole-cut alternative proteins and valorising food industry sidestreams into nutrient-rich protein ingredients. The funding comes at a pivotal moment for the plant-based category, which has experienced slowing growth across several European markets. Adamo is positioning itself within the premium “no-compromise” segment, targeting consumers seeking alternatives that closely replicate the taste, texture and nutritional profile of conventional meat. The company’s proprietary triple-patented fungal fermentation technology is designed to recreate the fibrous structure of animal muscle tissue while maintaining a simplified ingredient list. According to the company, its current mycelium steak formulation contains five natural ingredients, delivers higher protein quality than beef, contains added fibre and no cholesterol. Adamo also highlighted the sustainability credentials of its production model, claiming its mycelium steak generates 93% fewer greenhouse gas emissions than conventional beef production. The MycoStruct project has additionally received the European Commission’s STEP Seal, recognising innovations aligned with the bloc’s economic resilience and sustainability objectives. Pierre Dupuis, founder and CEO of Adamo Foods, said: “We’re not just creating another meat alternative; we’re building a scalable, circular bio-economy that proves delicious whole-cut steaks can be produced without the animal and affordably." Founded in 2021, Adamo Foods is developing whole-cut alternatives, including steak and chicken breast using fermentation-derived mycelium. The company is backed by climate and food-tech investors, including Future Planet Capital.

Global confectionery giant Mars Wrigley has expanded its Twix range with the launch of Twix Hazelnut. The new product is rolling out across UK grocery, convenience and wholesale channels, building on the brand's established combination of chocolate, biscuit and caramel with the addition of a hazelnut-flavoured caramel layer. Twix remains one of the UK's top performing chocolate bar brands, with the company highlighting continued growth momentum. According to the company, previous Twix flavour extensions have already delivered significant incremental shopper recruitment. Hazelnut continues to perform strongly within confectionery innovation, with flavour-led new products increasingly playing a central role in driving trial, premiumisation and repeat purchases across the category. Laura O’Neill, senior brand manager for Twix at Mars Wrigley, said: "Recruiting the next generation of shoppers while keeping our existing fans engaged is our number one priority, and our track record proves flavour innovation is one of the most powerful levers we have to unlock incremental growth." Twix Hazelnut will be available in single, Xtra and multipack formats.

Global ingredients and flavours company IFF has opened a new Vanilla Innovation Center in Madagascar, expanding its research and development capabilities at origin as demand grows for traceable, sustainable and high-quality vanilla solutions. Located in Toamasina, Madagascar's main seaport and close to key vanilla-growing regions, the 650-square-metre facility is designed to integrate lab analysis, extraction, flavour creation and application development within a single site. The move reinforces vanilla as a strategic focus area for the company while strengthening collaboration across the supply chain. According to IFF, the centre will allow teams to work more closely with vanilla growers and post-harvest processors, enabling faster innovation cycles and deeper insight into the impact of climate, curing techniques and crop variability on flavour performance. Adam Jańczuk, senior vice president of research, creation and design for Taste at IFF, said: "By strengthening our presence at origin, we connect science, creativity and sustainability more closely, responding to climate changes, safeguarding quality and creating value across the supply chain." Vanilla remains one of the food industry's most complex and volatile natural ingredients, with quality and availability heavily influenced by environmental conditions and post-harvest handling. By positioning technical and creative capabilities closer to production, IFF aims to improve traceability, consistency and responsiveness for global food and beverage customers. The facility includes contaminant and disease-detection laboratories, molecular profiling capabilities, scalable extraction rigs and flavour development suites. It also features application labs focused on dairy, bakery and confectionery products, enabling prototype validation for regional market needs. A dedicated greenhouse known as the Bloomery will support research into vanilla varietals and post-harvest techniques, while the site will also serve as a training and collaboration hub through IFF's Remaster Vanilla programme. Marcus Pesch, vice president of research and development for Taste at IFF, said: "By bringing science, flavour creation and application development together at origin, we can work more collaboratively with customers, improve speed and consistency and deliver solutions that are market-ready and grounded in the realities of vanilla production." The Madagascar centre becomes part of IFF's broader global vanilla network spanning sourcing, extraction, flavour design and application development. The company said insights generated at the site will support regional flavour creation teams in developing products tailored to local consumer preferences while helping strengthen the long-term resilience of the vanilla supply chain.

Premium bakery brand St Pierre is expanding its brioche portfolio with the launch of a new limited-edition Caramelised Onion Brioche Bun, targeting growing consumer demand for flavour-led, premium at-home dining experiences. Available nationwide in a four-pack format, the seasonal SKU combines the brand’s signature soft brioche with a sweet and savoury caramelised onion flavour profile, designed to elevate burgers, barbecue occasions and midweek meals. The launch forms part of St Pierre’s ongoing innovation strategy, which has focused on introducing limited-edition flavours to drive shopper engagement and category growth. According to the company, previous launches such as its Spicy Chilli Brioche Buns delivered strong results, contributing to significant growth within the savoury brioche segment during the summer period. The new product arrives as flavour innovation continues to shape purchasing decisions across bakery and meal accompaniments. Consumer research has highlighted increasing interest in layered sweet-and-savoury combinations, with shoppers seeking affordable ways to recreate restaurant-inspired dining occasions at home. Positioned as a premium yet accessible option, the Caramelised Onion Brioche Buns are intended to support trade-up opportunities for retailers during the key barbecue season, while also helping drive impulse purchases through distinctive shelf presence and seasonal appeal. Gill Riley, global vice president of marketing at St Pierre, said: “Our Caramelised Onion Brioche Buns deliver a subtle balance of sweetness and savoury depth, offering something new and exciting while staying true to the quality and indulgence shoppers expect from St Pierre." Riley continued: “As with our previous limited-edition launches, this product is designed not only to add variety, but to bring new shoppers into the category and create a clear trade-up opportunity for retailers.” The product will be available from April through September with an RRP of £2.50 per four-pack. The company expects the launch to drive seasonal excitement, increase purchase frequency and further strengthen its position within the premium bakery segment.

Kenco is expanding into matcha and ready-to-use coffee concentrates with the launch of new at-home drinks products aimed at younger consumers and café-style occasions. The new range, launching in UK supermarkets from May, includes Kenco Matcha Latte sachets in vanilla and strawberry flavours, alongside Kenco Espresso Concentrate in unsweetened, mocha and caramel variants. The espresso concentrate is designed for both iced and hot coffee drinks and targets growing demand for customisable café-style beverages at home. The launch follows continued growth in iced coffee consumption, particularly among younger consumers, with iced lattes now overtaking cappuccinos in out-of-home popularity. Kenco Matcha Latte marks the brand’s entry into the matcha category. The single-serve sachets contain built-in creamer and require only hot or cold water to prepare. The products are intended to simplify matcha preparation for consumers seeking convenient, trend-led drinks at home. According to the company, matcha menu items have increased by 30% year-on-year, while social media mentions have risen by more than 107%. Matcha is also now the fourth most popular iced drink among under-35 consumers out of home. Maria Kabalyk, head of category and shopper at JDE Peet’s UK & Ireland, Kenco's parent company, said: “Shoppers’ expectations of the coffee aisle are evolving fast. They are looking for more choice in formats, flavours and ways to enjoy iced and hot drinks at home, without compromising on quality or convenience." She continued: "By bringing Kenco Matcha Latte and Kenco Espresso Concentrate to market, we’re investing in the long‑term health of the category – creating new reasons to buy, new occasions and new ways for shoppers to trade up". "These launches respond directly to what we’re seeing in shopper behaviour as well as what the next generation of coffee drinkers what from their brews and will help retailers capture additional value by keeping the fixture relevant and exciting for both existing shoppers and those discovering these drinks for the first time.” Kenco Matcha Latte (8 x 20.3g sachets) will launch in Asda, Tesco and Sainsbury’s with an RRP of £2.99. Kenco Espresso Concentrate (485ml) will launch in Tesco, Asda and Morrisons with an RRP of £5.

Active nutrition and beverage company Nutrabolt has appointed Andrew Archambault as president and chief operating officer, effective immediately, as the company looks to strengthen its position across the energy drinks and wellness categories. Archambault will oversee Nutrabolt’s commercial and operational functions, including sales, supply chain and international operations, supporting the company’s continued expansion in energy beverages and active nutrition. He joins the business with more than 30 years of consumer packaged goods experience, having previously held senior leadership roles at The Hershey Company and Keurig Dr Pepper, where he served as president of the US beverage unit. During his career, he has managed multi-billion-dollar profit and loss portfolios and led large-scale commercial and marketing operations. Doss Cunningham, chairman and chief executive officer of Nutrabolt, described Archambault as a “transformational leader” with significant experience driving growth within large consumer businesses. “His track record leading complex commercial organisations across some of the most respected companies in the industry, combined with his ability to translate strategy into execution, makes him uniquely suited to help us accelerate our next phase of growth,” Cunningham said. Archambault joins Nutrabolt as the company continues to expand its presence in the performance energy segment, increase share across energy drinks and modern soda, and invest in emerging active nutrition brands. Commenting on his appointment, Archambault said he was “thrilled” to join the company and support its next stage of development. “The company has built an exceptional portfolio and strong team, and I look forward to scaling its impact, strengthening performance, and helping drive its next chapter of growth,” he said. Founded in 2002, Nutrabolt is best known for brands including C4 Energy, Bloom, Cellucor and Xtend.