The UK has become the first country in Europe to approve Novo Nordisk’s Wegovy semaglutide tablet for weight management, a move expected to increase GLP-1 medication use and continue to reshape UK consumers’ grocery spending behaviours. The GLP-1 receptor agonist tablet was approved on 11 June 2026 by the Medicines and Healthcare products Regulatory Agency (MHRA). It provides an oral alternative to injectable GLP-1 medications, the use of which has risen rapidly across global markets in recent years. New research shows that in the UK, adoption of GLP-1 drugs has nearly tripled in two years. An estimated 1.9 million adults in the UK are estimated to be currently taking the mediations for weight management, according to recent data from Worldpanel by Numerator. The analysis highlighted the impact on the food and beverage industry, with GLP-1 user households found to have spent £780 million less on groceries overall during the study period. Categories such as snacking are seeing particular impact, with chocolate confectionery expenditure declining 18% more among GLP-1 users than among non-user households. Meanwhile, 72% of the users reported reducing crisp purchases. GLP-1 (glucagon-like peptide-1) receptor agonists work by mimicking the body’s natural GLP-1 hormone, which helps to regulate blood sugar and has appetite suppressing effects. They were primarily introduced to treat type 2 diabetes, and in recent years their use for weight management has soared – particularly in the US, where data suggests around 12% of adults have taken them for this purpose. UK adults who have a Body Mass Index (BMI) of 30 or above, or between 27 and 30 with at least one weight-related comorbidity, may now be prescribed the drugs in pill format rather than the previously available injectables. While approved in the UK, the tablets are currently only available via private prescription and not through the National Health Service. In a recent industry roundtable published in FoodBev magazine, Annabel Twinberrow, analyst at Agriculture and Horticulture Development Board (AHDB), noted the expectation that uptake of the medications in the UK will increase as oral options become available – only 14% of people surveyed by IGD in January 2026 said they would try injections, she pointed out. “With the current evidence, we can expect that uptake in the UK will continue to increase as policy shifts, accessibility increases and new variants of the drug emerge,” she said. Mike Hughes, head of research and insight at FMCG Gurus, said this will create an opportunity for the F&B industry to develop products that cater to demand for more nutrient-dense, lower-calorie diets, as well as those that can help manage side effects. This is a key focus area for many companies innovating in the nutraceutical space, as FoodBev discovered at the Vitafoods Europe 2026 event. “While these opportunities exist, brands must proceed in an ethical manner: remember that this is a medical nutrition product, rather than a mass market offering,” Hughes said. “Brands shouldn’t be seen to be encouraging people to use such medication unnecessarily as a quick fix solution.”

Amano Enzyme showcased its ProBoost Neutra enzyme solution for pea protein processing at Bridge2Food Europe 2026, highlighting its potential to improve functionality, flavour and production efficiency in plant-based food applications. The company presented the technology during a session titled 'Enzyme Powered Pea Innovation', delivered by Antonio Sullo, head of research and development for Amano Enzyme Europe, as part of the event's Product Development & Processing track. ProBoost Neutra has been developed to address common formulation challenges associated with pea protein, including solubility, emulsification and flavour. According to Amano Enzyme, the solution improves the solubility and emulsification properties of pea protein isolate while maintaining protein content. The company also said the technology delivers a lighter taste profile with reduced off-notes, helping manufacturers develop more appealing plant-based products. Designed for use within existing wet fractionation systems, ProBoost Neutra can be integrated into current production lines without significant capital investment or major process modifications. Amano added that the solution supports cleaner processing by replacing the alkaline step in existing wet fractionation processes. "Pea protein continues to play a critical role in the evolution of plant-based foods, but manufacturers still face many challenges when it comes to taste, texture and processing performance," said Sullo. "ProBoost Neutra was developed to help overcome these barriers and unlock new opportunities for product innovation and success with today's consumer." During the presentation, Sullo also highlighted several enzyme technologies designed to improve the valorisation of pea-based ingredients and support more sustainable production processes. Application examples included increasing protein content in pea protein cheeses and converting pea starch fractions into low-sugar syrups. According to Amano Enzyme, ProBoost Neutra is non-GM and suitable for organic-compliant formulations. The company said key benefits include improved solubility and emulsification, a milder flavour profile, maintained protein content and implementation without significant capital expenditure requirements.

At the Interpack 2026 trade show in Düsseldorf, Germany, FoodBev Media caught up with SMI’s sales director, Fabio Sisimbro, to chat about the company’s recent innovations in food and beverage packaging technology. Among the innovations showcased at the event was the SFP 30 stretch-film packer machine, highlighting how the solution can help manufacturers to achieve savings across energy, materials and costs compared to shrink film packaging applications. It also highlighted its PET bottle production capabilities, demonstrating its expertise in blow-moulding lightweight bottles, designing for recyclability, and offering bespoke bottle customisation solutions. Other solutions include its Kraft cardboard secondary packaging technologies, enabling significant material reductions, while its shrink-film packaging capabilities highlighted quality and efficiency for multi-pack beverage products. Watch the full video above to find out more.

JAB BevCo, a subsidiary of investment firm JAB Holding Company, has sold its remaining stake in Keurig Dr Pepper (KDP) following the beverage giant's JDE Peet's acquisition and planned separation. JAB's remaining stake consisted of approximately 59.1 million shares, or around 4.3% of the company's outstanding common stock. The shares were sold through an unregistered block trade managed by JP Morgan Securities. This transaction completes JAB's exit from Keurig Dr Pepper. In May 2025, the investment firm sold 75 million KDP shares in a transaction worth approximately $2.51 billion, reducing its holding to around 4.4% of the company's outstanding common stock. JAB has now sold that remaining stake, which had a market value of approximately $1.85 billion based on KDP's share price at the time of the announcement. Keurig Dr Pepper was formed in 2018 through the merger of Keurig Green Mountain and Dr Pepper Snapple Group. JAB played a key role in the creation of the business and had remained one of its major shareholders in the years since the merger. Last year, KDP announced its acquisition of coffee giant JDE Peet's for €15.7 billion, with plans to separate into two US-listed public companies: Global Coffee Co and Beverage Co. JAB said it remains committed to its consumer investment platform and will continue to focus on building consumer businesses through long-term investment. The company added that recent senior appointments have strengthened its team as it pursues opportunities across the consumer sector.

Exchange For Change, the organisation responsible for delivering the UK's forthcoming Deposit Return Scheme (DRS), has announced a new package of retailer support measures, including expanded exemption criteria and £60 million in grant funding, ahead of the scheme's planned launch in October 2027. The measures are designed to help retailers prepare for the introduction of the DRS across England, Scotland and Northern Ireland, under which consumers will pay a refundable deposit on eligible drinks containers. Under existing regulations, retailers in urban areas with a retail footprint of less than 100 square metres are automatically exempt from operating a return point for DRS containers. Exchange For Change has now secured agreement from regulators in all three nations to broaden the exemption criteria. The changes will allow urban retailers with a sales area of between 100 square metres and 199 square metres, as well as rural retailers with less than 200 square metres of sales space, to apply for a size-based exemption. Additional exemptions may also be granted where factors such as proximity to another return point, heritage or listed building restrictions, site access limitations or a lack of utilities make participation difficult. Alongside the expanded exemptions, Exchange For Change has committed £60 million in grant funding to support the installation of Reverse Vending Machines (RVMs) at up to 10,000 small independent retail sites across England, Scotland and Northern Ireland. Eligible retailers will be able to access grants worth £6,000 per site, paid in three annual instalments of £2,000 following the installation of an RVM. According to Exchange For Change, the funding is intended to help smaller retailers manage the costs associated with participating in the scheme and operating automated return points. Russell Davies, CEO of Exchange For Change, said: "Retailers will play a fundamental role in transforming how we increase recycling and reduce litter in every corner of the UK through the Deposit Return Scheme". "This package of support has been developed following extensive consultation with industry and intended to help retailers of different sizes make the best choice for their business, whether that's installing an RVM or applying for an exemption." "Together with the Return Handling Fee, the extension to exemptions and the provision of grants for small, independent retailers is another significant milestone in our work to deliver a scheme that is fair for business and accessible and easy to use for all consumers." The announcement follows the publication of the scheme's Return Handling Fee (RHF) structure last week. Under the framework, manual return points will receive 3p per container returned, while automated return points will be compensated according to annual return volumes. Retailers operating automated return points will receive 5p per container for up to 225,000 eligible containers returned annually. Returns above that threshold will attract a fee of 1.3p per container. The RHF is intended to help retailers recover costs associated with collecting and storing returned containers, including equipment purchases, staff training and the use of retail floor space. Exchange For Change said the expanded exemption criteria are intended to provide greater flexibility for retailers while ensuring sufficient local return point coverage for consumers. The organisation will be responsible for assessing and approving exemption applications. While grocery retailers with more than 200 square metres of retail space will still be able to apply for exemptions, the new framework maintains a presumption against granting exemptions to stores of that size or larger. Further details on grant eligibility and the exemption application process are expected to be published during the third quarter of 2026.

US-based plant cell technology company Ayana Bio has entered a strategic development partnership with Israeli fermentation specialist Brevel to advance the commercial production of plant-based bioactive ingredients. The collaboration has been selected for funding by the Israel-US Binational Industrial Research and Development (BIRD) Foundation, which supports joint innovation projects between American and Israeli companies. The project forms part of a newly approved group of seven initiatives backed by a $7.5 million grant programme designed to accelerate the commercialisation of emerging technologies. Under the partnership, Ayana Bio and Brevel will combine their respective plant cell cultivation and illuminated fermentation technologies to develop a scalable indoor production platform for high-value bioactive ingredients. The companies said the collaboration aims to address challenges associated with conventional botanical ingredient supply chains, which can be affected by climate change, agricultural variability and contamination risks. Ayana Bio will contribute its plant cell cultivation and synthetic biology capabilities, while Brevel will provide its proprietary illuminated fermentation platform, which is designed for the commercial-scale cultivation of photosynthetic organisms. Frank Jaksch, CEO of Ayana Bio, said: "Our mission at Ayana Bio is to democratise nature's bioactives by decoupling ingredient production from traditional agricultural constraints. By integrating Brevel's unique illuminated fermentation platform, we can further scale our plant cell lines in a controlled, highly efficient environment." Jaksch added that the BIRD Foundation grant supports the development of standardised, contaminant-free plant ingredients for the nutrition and wellness sectors. Yonatan Golan, CEO and co-founder of Brevel, said the collaboration would expand the potential applications of illuminated fermentation technology. "Applying this hardware and process engineering to plant cell cultivation allows us to accelerate the transition to a more resilient, sustainable food system," he said. The BIRD Foundation said the project reflects its objective of supporting collaborative innovation between US and Israeli companies. According to the organisation, the latest funding round is expected to leverage private-sector investment and contribute to a combined $20 million in project funding. The companies said the technology could support the production of ingredients for consumer packaged goods, dietary supplements and functional food applications. Top image: © Ayana Bio

Industrial technology company ABB has expanded its ACS580 drive range with new IP66 and UL Type 4X-rated variants designed for use in demanding food, beverage and agricultural environments. The new additions to ABB's all-compatible drives portfolio are engineered to withstand regular washdowns, hose rinsing, humidity, dust, splashing and exposure to common cleaning agents, allowing them to operate without the need for additional protective enclosures. According to ABB, the drives have been developed to meet growing demand for motor control systems that can perform reliably in hygiene-sensitive and harsh operating environments while helping to reduce installation complexity, system footprint and overall ownership costs. The ACS580 IP66 and UL Type 4X drives are intended for use across a range of applications, including dairy processing, meat and poultry production, bakeries, livestock facilities and aquaculture operations. Brith Isaksson, global segment manager for food and beverage at ABB Motion, said: "Food and beverage producers need equipment that can perform reliably in areas where moisture, cleaning routines and demanding hygiene requirements are part of everyday operation." "With the new ACS580 IP66 / UL Type 4X variants, we are making efficient motor control easier to install closer to the process, helping customers reduce complexity while maintaining reliable performance in tough conditions." The drives also feature an optional Bluetooth-enabled control panel, allowing users to carry out remote commissioning and monitoring through ABB's Drivetune and Drive Composer applications. ABB said the functionality can help personnel remain outside the arc flash boundary during operation. Additional features include an optimised DC choke, a built-in C2 electromagnetic compatibility (EMC) filter and two option slots for fieldbus adapters and additional input/output modules, enabling system integrators to tailor connectivity to specific application requirements. ABB said the launch broadens the environmental protection options available within the ACS580 drive family, with the new variants offered across a range of power ratings to support multiple industrial applications.

Frood, a whole-food food brand founded by Swedish-born entrepreneur Frida Redknapp, launched earlier this month exclusively in M&S and Ocado. The range features four nutrient-rich cooking blends aimed at consumers seeking healthier meal solutions without compromising on convenience. The initial line-up comprises Swedish Meatballs, Bella Bolognese, Golden Curry and Mexi Fiesta, each developed to help consumers prepare wholesome meals with minimal effort. Retailing at £3 per 75g pack, each blend serves 4 people and can be prepared in around 20 minutes by simply adding a chosen protein. Positioning itself around the concept of ‘convenience without compromise’, Frood aims to create a new category within ambient meal solutions by offering products that are UPF free, contain no added sugar, no flavourings or colours and are produced without heat or oil processing. Each blend combines gently dried fruits and vegetables, grains, seeds and plant proteins, delivering the equivalent of 560g of raw vegetables per pack. The products are also naturally rich in fibre and a source of protein, aligning with growing demands for minimally processed, nutritionally balanced meal options. Founder Frida Redknapp said: “I came up with the idea when I realised that consumers were searching for something that quite simply didn’t exist. In a space between packet mixes, meats and herbs, there were no healthy convenience options.” Alex Lo, buyer for cooking essentials at Ocado, said: “In a world where everyone is increasingly time poor and health conscious, Frood offers a fun and convenient way to assemble your favourite dishes.” Frood is available now in four variants, priced at £3 per pack.

Tenzing is expanding its fast-growing Natural Energy+ platform with the launch of Natural Energy +Focus White Peach, a functional energy drink designed to support concentration and sustained mental performance. The launch marks the second addition to Tenzing’s Natural Energy+ range, following the launch of Natural Energy+ Lion’s Mane earlier this year. According to the brand, the Lion’s Mane product has recorded 48% month on month growth since its debut in March. Developed to support focus and concentration, the new drink combines 160mg of natural caffeine with L-theanine in a 1:1 ratio, a formulation recognised for promoting alertness without jitters or the energy crash commonly associated with traditional energy drinks. The product features a triple tea blend of matcha, white tea and green tea, providing both a natural source of caffeine and L-theanine while contributing to a lighter, tea-inspired flavour profile. Additional functional ingredients include Sakura extract, derived from Japanese cherry blossom, and magnesium. Huib van Bockel, founder of Tenzing, said: "We've seen strong success since we launched Natural Energy+ earlier this year, to answer the demands of the next generation who want more from their energy drinks. Building on what Tenzing is known for – good energy that's 100% from nature, low calorie, with no crash – the new White Peach variant is built for focus, when you need to do deep, concentrated work." Founded in 2016, Tenzing was inspired by traditional Himalayan brews consumed by Sherpas, including mountaineer Tenzing Norgay. The brand is now stocked across all major UK retailers, with the Natural Energy + Focus White Peach available via their website and launching on Amazon next month. The product will also be available to the convenience and specialist retail channels through selected wholesalers.

UK plant-based nutrition brand Huel has entered the instant noodle category with a new functional ramen line, aiming to ‘disrupt’ a category it says ‘hasn’t innovated in a generation’. The brand, known for its range of ‘nutritionally complete’ meal solutions, said the instant noodle aisle has long been synonymous with ‘cheap carbs and empty calories’. Its latest innovation aims to bring a better-for-you innovation to the category, delivering the same convenience while boosting nutritional credentials. Huel Ramen is available in two options – Black Edition and Lite – similarly to the offerings in the brand’s RTD range. Black Edition is positioned as the high-protein offering, offering 40g of plant-based protein per meal alongside 26 vitamins and minerals, including magnesium and vitamin B12. It is also high in fibre and each product provides around 350 calories per pot. Four flavours are available in the line: Katsu Curry Noodles, Asian-Style Beef Flavour, Spicy Korean Noodles, and Classic ‘Chicken’ Flavour. Lite Ramen, meanwhile, contains less calories – under 230 per pot – and offers 25g of plant-based protein. The Lite edition also includes a blend of 26 vitamins and minerals, including biotin and zinc for healthy hair, skin and nails. It is available in Classic ‘Chicken’ Flavour, Sweet Chilli Noodles, Spicy Thai Noodles, and Katsu Curry Noodles. Both varieties contain iron for cognitive function and to reduce fatigue, as well as vitamins C and D to support immune system function. The products launched in Tesco stores across the UK from 10 June 2026, and will also be available via Huel’s website in the UK and EU from July. Nat Stanton, UK sales director for Huel, said: “As of last month Huel hit £100 million RSV in UK retail – for only being in retail for six short years, this is a really exciting milestone. But what excites me more is what comes next.” “The launch of Huel Ramen into Tesco takes us into convenient meals, which is one of the biggest categories in the UK food, and one that's never had a genuinely nutritious option. That changes with our launch. We’re excited to roll this out to more of our customers over the coming months.” Established in 2015, Huel was acquired by F&B giant Danone in March this year, a deal reportedly worth €1 billion.

UK kombucha brand Momo Kombucha is significantly expanding its production capabilities with the introduction of custom-designed fermentation vessels and a move to a new purpose-built brewery. The company has developed a proprietary fermentation system designed to preserve the artisanal characteristics of its kombucha while improving consistency, sustainability and operational efficiency. Founded in 2018, Momo initially built its reputation by brewing kombucha in small glass jars. After years of refining its production processes, the company has transitioned to custom fermentation vessels engineered specifically to replicate the conditions of its original brewing method on a larger scale. The new system was developed over two years through collaboration between the company’s innovation manager Matt Hoyle, production manger Matt Canham and co-founder Josh Puddle. Through extensive trials, the team identified liquid depth and airflow as two critical factors influencing fermentation quality. The custom built vessels maintain the same liquid depth as the original glass jars while incorporating integrated airflow systems to optimise oxygen transfer and support the kombucha culture. Temperature-controlled heat pads beneath each vessel further enhance bath consistency, while automation has streamlined labour intensive stages of production. Previously, fermented kombucha had to be manually transferred from thousands of glass jars into tanks for chilling and carbonation. The new set up automates this process through pipework and pumps, reducing manual handling requirements and improving efficiency. Moma officially retired its 3000 glass fermentation jars in December following successful validation of the new system. Josh Puddle co-founder of Moma said: "These new fermentation vessels allow us to improve flavour consistency while dramatically improving scalability, sustainability and safety. Most importantly, our kombucha remains raw, full of live cultures, and just as delicious as ever." Alongside the production upgrade, Moma is relocating from its long standing base at New Covent Garden Market to the former Brixton Brewery site in Herne Hill, South London. The new 16,000 sq ft facility will consolidate operations under one roof and significantly increase production capacity. The company expects output to rise from 60,000 to 300,000 bottles per week. Puddle added: “This next chapter is about creating a home that matches our ambitions.” Moma Kombucha is currently stocked by retailers including Ocado, Planet Organic, While Foods Market, Booths and Gail’s Bakery. The company’s core range includes Ginger-Lemon, Tumeric, Elderflower and Raspberyy-Hibiscus Kombucha variants all produced using irganic ingredients and traditional fermentation methods.

Marcia Petit As consumers place greater emphasis on simplicity and transparency in the foods and beverages they choose, clean-label reformulation has become a defining challenge for manufacturers. Removing familiar additives or simplifying ingredient lists is only part of the equation; consumers still expect the same indulgent textures, creamy mouthfeel and satisfying sensory experiences they associate with quality products. Marcia Petit, sensory science director at Tate & Lyle, explores why mouthfeel has become central to successful clean-label reformulation, how sensory science helps preserve consumer expectations, and why maintaining texture, structure and eating enjoyment is critical to building trust in an evolving food landscape. Clean label products fail most often not because of what’s removed, but because of what’s no longer felt. Consumers are scrutinising ingredient lists more closely than ever. But clean-label expectations now go beyond what’s on the pack. People want simpler formulations – and they still expect food and drink to feel just as good as they’ve always tasted. For manufacturers and brands, that’s where the real challenge lies. Clean-label reformulation often means eliminating highly functional ingredients that quietly do heavy lifting in a recipe, shaping texture and mouthfeel, protecting stability, extending shelf life and ensuring process tolerance. Remove the wrong component, and products can lose creaminess, structure, process stability or performance over time. The product may meet a label objective but fall short on experience. Consumers often see clean-label products as higher value. Expectations rise, not fall. Taste and mouthfeel must justify that perception. The tension is clear: how do you reformulate to meet modern expectations without undermining the very qualities that make a product enjoyable? Today, performance can be retained through highly functional clean-label ingredients developed specifically for this challenge. But ingredient functionality alone isn’t enough. Protecting the taste experience requires deep expertise in mouthfeel, understanding which sensory attributes matter most in each category and knowing how to rebuild them precisely and reliably. This is where mouthfeel – the texture and sensation experienced when consuming food and beverages, including how food looks, tastes, sounds and feels in the mouth – becomes central. Texture refers to the product’s physical properties, which can be measured using material science. Mouthfeel, by contrast, is how those textures and other sensory cues are perceived during eating. Mouthfeel as a marker of quality Mouthfeel is no longer a secondary consideration. Although often unconscious, mouthfeel is one of the most immediate ways consumers evaluate and perceive taste and eating enjoyment. Whether it’s the smoothness of a yogurt or the thickness of a dessert, mouthfeel influences first impressions, perceived quality and repeat purchase. When it delivers, brands build trust and loyalty. When it doesn’t, even the strongest nutritional or clean-label claims struggle to compensate. And while clean-label is often framed in terms of absence – no unfamiliar or chemical-sounding ingredients – it is mouthfeel that must deliver presence. It holds the product together, delivers the expected experience, and reassures consumers that less doesn’t mean less satisfying. Consumer research across the UK and Germany shows that three in five consumers say they try to buy products with shorter ingredient lists, and 73% believe natural ingredients are healthier. Texture plays a key role in reinforcing those choices, signalling that simplicity doesn’t mean compromise. Reformulation is a sensory obstacle course It’s easy to focus on what’s removed from a recipe. But from the consumer’s perspective, what matters is what remains and how it feels. Reformulating for a cleaner label can’t come at the expense of sensory quality. In a bakery application, reducing egg content in a snack cake presents a complex challenge, as eggs play a key role in maintaining structure, moisture and an indulgent texture. Achieving egg-like performance requires a careful approach to formulation to preserve aeration, softness and overall mouthfeel, while also supporting cost reduction and supply reliability. In dairy, reformulating yogurt to achieve a clean-label position without gelatine requires a structured approach to rebuilding creaminess from the ground up. This involves translating consumer mouthfeel preferences into clear sensory targets and ingredient strategies, ensuring that texture, stability and shelf-life performance are maintained while keeping the ingredient list simple and recognisable. The result is a product that meets growing demand for transparency without compromising on taste or quality. In ice cream, reducing fat and sugar presents further challenges, as both play a critical role in delivering indulgent mouthfeel. Lower levels are typically associated with increased firmness and iciness, which can impact the overall sensory experience. Addressing this requires solutions that help restore creaminess, cohesiveness and fatty mouthcoating, while also improving smoothness, reducing coldness perception and maintaining melting resistance. Across these applications, reformulation is not just about reducing or removing ingredients. It requires a clear understanding of how to preserve structure, texture and sensory quality, ensuring that products continue to deliver the indulgent experiences consumers expect, even as nutritional and label requirements evolve. When mouthfeel disappears, so can trust Consumers might not always explain why they stop buying a product. But if mouthfeel changes, they notice. Even small shifts in mouthfeel can signal that something’s off. And when that happens in a reformulated product, particularly one positioned as healthier or more natural, it can cast doubt on the whole proposition. That’s why substitutions must do more than function technically. Mouthfeel isn’t just about structure or processing. It’s about how a product lands in the mouth, and how that influences perception and preference. Done well, clean-label reformulation allows brands to add value while keeping the experience consistent. A creamy spoonful, a slow-melting bite, a chewy bar that holds its shape – these are signals of quality. When it delivers, the product speaks for itself. Mouthfeel as reassurance Clean-label reformulation will continue to reshape the food and beverage landscape. But as brands simplify recipes and remove unwanted ingredients, consumers still expect the product to look, feel, smell and taste the same. In a cleaner-label world, mouthfeel becomes one of the clearest signals that the quality has improved. Whether a product is positioned as indulgent or better-for-you, mouthfeel plays a quiet but essential role. When the mouthfeel holds, it communicates care, consistency and credibility. It reassures consumers that the food is still worth choosing – even as labels evolve. And ultimately, that’s the real test of reformulation. Not just what’s removed, but what still feels right.