The nutrition industry is at a pivotal moment, with consumer demand for holistic health solutions driving rapid innovation across the sector. From gut health to cognitive function, there's a growing recognition that wellbeing is interconnected and a one-size-fits-all approach no longer meets the mark. As companies race to develop products that address the diverse needs of today’s health-conscious consumer, this evolving landscape will be under the spotlight at Vitafoods. FoodBev looks at the top trends they think are shaping the future of nutrition and the breakthroughs that are leading the charge. A multi-functional approach to healthy ageing With the global 60+ population set to exceed 2.1 billion by 2050, demand for healthy ageing solutions is surging. But, according to professor Colin Dennis, chair board of trustees at IFIS Publishing, success in this space requires a multi-functional approach that considers the interdependence of different health areas. He said: “In 2025, we are seeing an increasing focus on metabolic, digestive, cognitive and emotional health and their inter-relationships. Particularly in light of an ageing population in the Western world, there will be significant opportunities and interest in ingredients which promote healthy ageing across all of these areas.”   Nick Henson, FIFST, food product developer and freelance consultant, agrees, adding that some ageing concerns like joint health and skin vitality are often linked by underlying factors such as inflammation. “The healthy ageing category represents strong and growing opportunities, driven partly by changing demographics, but also by increased self-diagnosis and preventative approaches to ageing. These opportunities are varied – tackling 'ageing' requires a multifactorial approach."   “The key to success is identifying the specific conditions with the most appeal. Three areas where I feel the potential is most promising include cognition, skin and joints; all of which can be targeted with ingredient combinations that include both recognised micronutrients and well-supported bioactives. These “symptoms” of ageing are often advanced by inflammation, which can be impacted by combinations of these nutrients and non-nutrients. The exciting aspect is that research continues to build the understanding of the mode of action for traditional, naturally derived compounds.”   All eyes on holistic health And it’s not just older adults for which holistic benefits are an increasing priority; 57% of consumers consider multifunctional benefits to be an important factor when buying health products. This may be especially true of consumers with more active lifestyles – as they recognise that feeling healthy overall impacts performance. As such, these consumers are increasingly looking beyond traditional sports nutrition benefits.   This is something Luca Bucchini, chair of the European Specialist Sports Nutrition Alliance, highlighted: “In recent years, we have seen a broader focus on health and wellbeing for physically active consumers and athletes. New ingredients and products have emerged that enable consistent training and competition by focusing on multiple areas – such as supplements for joints, gut health, immunity and mental health. I think this broader segment of products has had a real impact on the marketplace, and on the performance and wellbeing of physically active consumers.”   One area that has of course gained significant attention for its broader health benefits is gut health, which is now recognised for its holistic support across various aspects of physical and mental wellbeing.   It is one the areas of research that Dr V Krishnakumar, president of Giract, is keeping a close eye on.     “While the term microbiome may be relatively new, research on microbial activity was started in the late 19th and early 20th centuries by Winogradasky, a brilliant scientist from Kiev,” he stated. “Today, we know the gut microbiome plays a very important role in human health. The bacteria and other microbes in your gut help you digest food, and growing evidence shows they may also support immune, heart, and brain health, among other benefits – and it is these health benefits where most of the microbiome research focusses today.”   Krishnakumar added: “The gut microbiome affects the body from birth and throughout life by controlling the digestion of food, immune system, central nervous system and other bodily processes. This means that the areas of research in microbiomes are vast. Certain unhealthy species in the gut microbiome are also being studied to see if they also contribute to heart disease by producing trimethylamine N-oxide (TMAO). TMAO is a chemical that contributes to blocked arteries, which may lead to heart attacks or stroke." “What’s more, the gut microbiome also may help control blood sugar, which could affect the risk of type 1 and 2 diabetes. One recent study examined 33 infants who had a genetically high risk of developing type 1 diabetes. It found that the diversity of the microbiome dropped suddenly and levels of unhealthy bacterial species increased before the onset of type 1 diabetes. Another study found that even when people ate the exact same foods, their blood sugar could vary greatly. This may be due to the types of bacteria in their guts.”   Data-driven innovation Just as every individual person’s gut microbiome is unique, so too is their nutritional needs. According to the judges, advances in technology are enabling more personalised approaches to nutrition – powered by the growing accessibility of individual health data, as well as key advancements in AI technology.   “We are starting to see some degree of personalisation and the tools – including medical devices – that enable it,” explained Bucchini. “These are beginning to appear in the general field of nutrition and that's where I hope we see further innovation. The integration of wearable devices and nutrition is a hot topic and it would be great to see solutions that both work and are welcomed by consumers.”   According to Dennis, however, leveraging data is not without its challenges – especially when bringing in more sophisticated technologies such as AI.   “Data and digitalisation are undoubtedly shaping the nutraceutical industry,” he explained. “The growing focus on collecting health data is fast-growing and areas like genetic testing have plenty of room for further developments – especially as AI advances." "We already have lots of data on the nutritional value of food and its impact on key health markers – the big challenge is how to combine and integrate all this information to make meaningful conclusions to enhance the innovation process. I believe as the technology develops, we shall continue to see ‘evolution’ rather than ‘revolution’. Advances in technology will undoubtedly speed up development in the nutraceutical space – but it’s not a shift that will happen overnight.”   Henson agrees, adding that consumer adoption is also a considerable barrier to overcome. He said: “Personalised nutrition offers great potential for the future, but we have to accept that it is at a very early stage with regards to its access, reliability and impact. Confidence needs to be built with users that data collection can be turned into effective and convenient dietary interventions that will have meaningful impact, at acceptable cost. What’s more, effectively impacting health through diet requires adjustment to whole dietary regimes, rather than piecemeal interventions. The potential is there – what’s unknown is the willingness of consumers to adopt this rigorous approach.” Sustainability: Here to stay According to   Joao Brites, director of growth and innovation at HowGood, sustainability is “alive and kicking”.   “Sustainability practices in operations have become table-stakes,” he enthused. “The data we are seeing at HowGood shows that customers are paying more for sustainable products and that investors are willing to reward companies meeting science-based targets with lower costs of capital and dedicated funding pools. Brands have taken notice, and it is exciting to see sustainability becoming part of the commercial proposition of many nutraceutical companies.”   “For the majority of nutraceutical companies, the main environmental impact comes from their sourcing – and this is where the new game-changers are taking place. For companies that rely on natural extracts, regenerative agriculture has become a powerful way to help shift their thinking and action from ‘How can I do the least harm?’ towards ‘How can I do the most good?’.”   This outside-of-the-box thinking is what’s driving real progress – not just in sustainability, but in innovation as a whole. Brites argues that "there is no innovation without diversity and inclusion – it’s that simple." By bringing together diverse perspectives, companies tap into a wider range of ideas and solutions, which can lead to more creative and effective approaches to both health and sustainability challenges.  “Every major innovation today relies on knowledge and innovations from literally every corner of planet Earth,” Brites concluded. “Companies with diversity and inclusion will attract a broader pool of innovation talent, will consider a broader pool of innovation possibilities and will market better to a broader pool of audiences.”

Premier Foods has announced the latest addition to its cake portfolio: the Cadbury Caramel Celebration Cake. Following the growing trend in caramel-flavoured cakes, this launch aims to help retailers meet rising consumer demand and capitalise on the success of previous launches, such as the Crunchie and Flake Celebration Cakes. The new Caramel Celebration Cake features a 'moist chocolate-flavoured sponge', layered with smooth caramel-flavour crème and caramel sauce. is hand-decorated with indulgent milk chocolate curls, caramel pieces and chocolate chunks. Naomi Shooman, global marketing director of Sweet Treats at Premier Foods, commented: “The introduction of our latest Cadbury Cakes innovation will delight shoppers and drive retailers' sales by offering truly differentiated choice under the Cadbury Caramel sub-brand". Alongside this launch, Cadbury Caramel Mini Rolls have been reintroduced. Originally a seasonal edition, this tasty treat now boasts an updated recipe to enhance the caramel flavour and is available throughout the year. The Cadbury Caramel Celebration Cake will be available in select Morrisons stores from March, with wider availability starting in June. Cadbury Caramel Mini Rolls are currently available in stores nationwide.

Archer Daniels Midland (ADM) has cut jobs at its largest division, which focuses on grain trading and oilseed processing, according to Reuters .   ADM revealed in February that significant cuts were on the way, aiming to reduce costs by $500 million over the next five years. Reuters said that the redundancies represent about 1.7% of the company’s global workforce.   An ADM spokesperson told FoodBev : “ADM is a pillar of the entire global food system. It’s critical that we continuously drive the simplification of our organisation and ensure our cost structure allows us to remain competitive so we can continue fulfilling this vital global role." "These actions are part of the targeted workforce reduction and cost-saving actions we announced earlier this year. We are prioritising the care of our employees throughout this process and communicating directly with impacted employees.”

Hello, and welcome to the eighth episode of our Crunchtime podcast series! This time, we're exploring the impact of the C-Label, for cell-cultivated foods, and the F-Label, for foods made with precision fermentation and other advanced biotech fermentation methods, on the food and beverage industry. These new labels have been introduced by V-Label, the globally recognised certification for vegan and vegetarian products, in recognition of the rapidly advancing food-tech landscape and the complexities these advancements bring to the forefront when it comes to labelling foods and beverages. FoodBev Media's deputy editor and editor of The Plant Base , Melissa Bradshaw, joins head of V-Label Switzerland, Lubo Yotov, to discuss the significance of the new labels and how they will serve to improve transparency and consumer trust across the food-tech sector. Enjoy the episode!

The food and beverage industry is riding the wave of algae innovation, harnessing its potential to tackle sustainability challenges. From seaweed that sizzles like bacon to algae oils that outshine olive, these oceanic pioneers are making a splash with eco-friendly food, drink and packaging solutions. FoodBev deep dives into this burgeoning space. Credit: Alex Krowiak, on behalf of Sway While algae are increasingly being utilised as sustainable ingredients for plant-based food products, they are uniquely distinct from plants, fungi and animals, forming their own category of photosynthetic organisms. Although predominantly found in aquatic ecosystems, algae can also be found in terrestrial environments. Macroalgae, commonly known as seaweed, are a large multicellular form of marine algae that span thousands of species across red, brown and green varieties. Microalgae, meanwhile, are tiny single-celled organisms that can grow in a variety of environments including water, soil and on rocks. Thanks to their nutritional and environmental benefits, algae are becoming popular in numerous applications across the food and beverage industry, with innovators eager to unlock their potential and support a ‘blue economy’. Credit: Carol Conant, on behalf of Noble Ocean Farms Sustainable sourcing Greenwave, a non-profit organisation that supports regenerative ocean farming, identified three critical components to a sustainable blue economy: ocean farms that are designed to interact with nature and improve ecosystems, economic and social benefits for coastal communities, and values-aligned supply chains meaning that farmers, processors and buyers work collaboratively to decrease costs and ensure everyone involved makes a living wage and is treated equitably. Samantha Garwin, director of market development at Greenwave, told FoodBev: “GreenWave envisions a net zero food and beverage industry powered by seaweed. Farmed kelp is a regenerative alternative to high-carbon-footprint terrestrial ingredients, unlocking an entirely new palette of flavours, textures and bioactives. Rather than viewing kelp as a hero ingredient, we see it as more of a stealthy sidekick – hard at work behind the scenes, helping companies hit their function, nutrition and sustainability goals.” Ocean farming involves seaweed being planted on a tensioned grid of rope, anchors and buoys just below the ocean’s surface. While wild-harvested seaweed is environmentally extractive, Garwin explained, farmed kelp is environmentally beneficial, contributing to the biodiversity and quality of the surrounding water as it grows. “There’s also a strong business case for regenerative ocean farming: it allows us to be strategic about where, when and how seaweed is produced,” she said. “For food and beverage companies, this means a climate-resilient supply that is close to home, renewable and able to scale quickly to meet customer demand.” Noble Ocean Farms, a regenerative kelp farm based in Alaska, US, collects kelp seed from the most abundant wild kelp beds within a 50km radius of its farm site, and from at least 50 different ‘parent stock’. Skye Steritz, the company’s president and co-founder, explained that this approach cuts out only the fertile reproductive material called sorus tissue, allowing the rest of the organism to keep growing. Credit: Alex Krowiak, on behalf of Sway “In areas where kelp abundance has decreased over the years, kelp farming can be especially regenerative and helpful for the other animals that live there,” Steritz commented. For example, in Noble Ocean Farms’ region of Prince William Sound, kelp helps to create a refuge for juvenile herring and salmon. “Finally, kelp removes carbon from the surrounding seawater, reducing ocean acidification at least locally in that bay where it’s being cultivated,” she added. Also working with seaweed farms in Alaska is Marine Biologics, a French biotechnology company focusing on macroalgae innovation. The company is collaborating on a project with three farms located off Alaska’s Kodiak Island – Alaska Ocean Farms, Alaska Sea Greens and Spruce Island Farms – to explore the market potential for ingredients made from newly cultivated kelp species that are novel to the industry. Simone Augyte, director of research at Marine Biologics, said: “The newly cultivated kelp that will be evaluated during this project include Eualaria fistulosa (Dragon kelp), Hedophyllum nigripes (Split kelp) and Nereocystis luetkeana (Bull kelp)”. She highlighted that macroalgae species are composed of diverse compounds including polysaccharides, proteins, oils and bioactives such as fucoidan, laminarin, fucoxanthin and polyphenol. “The utility and value of each species is highly dependent upon their composition, and how it varies under different growing conditions,” Augyte said. “Academic literature show that these particular kelp have interesting levels of bioactives.” “Our data analytics platform will identify unique combinations of macroalgal compounds that deliver a superior functionality that solves customer needs such as enhanced flavour and fat delivery, sodium reduction, emulsification or a cleaner label.” Food and beverage innovation Benjamin Armenjon, managing director at UK seaweed-based ingredients developer Oceanium, said: “From a nutritional standpoint, seaweed is incredibly versatile and rich in essential nutrients. It contains dietary fibre, minerals such as iodine and iron, amino acids, vitamins and bioactive compounds like antioxidants and polyphenols.” “With the global population approaching 10 billion, the need for sustainable food sources has never been more urgent as climate change threatens agriculture. Seaweed offers a scalable solution to food security challenges while addressing consumer demand for plant-based and functional ingredients.” Oceanium uses its green cascade biorefinery technology to extract maximum value from regeneratively farmed European seaweed, enabling the production of ‘superfood’ ingredients for humans and pets, bioactives for health and wellness, and a range of materials including a biodegradable seaweed ink for packaging and textiles. Its range includes the bioactive ingredient Ocean Actives H+, designed to support digestive and immune health by increasing the bacterial biomass and species richness of the microbiome. Armenjon revealed that preliminary ex vivo studies have shown promising potential for the ingredient to support gut health, with clinical testing currently underway to validate claims. Additionally, Oceanium’s Ocean Health Nutra was developed to address the global dietary fibre gap, offering a prebiotic ingredient that can enhance nutrition in beverages, supplements and foods including baked goods, soups and sauces. While Oceanium is focusing on seaweed, other companies in the F&B space are exploring other types of algae. Brevel, an alternative protein company based in Israel, has opened a commercial plant dedicated to the production of a microalgae-based protein powder. Brevel’s versatile protein ingredient is extracted from microalgae of the chlorella family. Cultivated through the fermentation of sugars in indoor bioreactors, the start-up’s unique process combines light and fermentation, producing a white powdered concentrate with 60-70% microalgae protein. This concentrate can be used in meat and dairy alternative applications. Meanwhile, Algae Cooking Club, headquartered in the US, is demonstrating the strength of algae in cooking oil products, made with fermented microalgae cultivated in controlled environments. “As awareness grows around the harmful fats in seed oils and the rising cost of traditional options like olive oil, more consumers are seeking healthier and more sustainable alternatives,” said Kasra Saidi, co founder of Algae Cooking Club. Monounsaturated fats make up 93% of the algae cooking oil’s composition, compared to around 70% in olive or avocado oils. “These fats support heart health by lowering LDL (low-density lipoprotein) cholesterol, and provide exceptional oxidative stability, ensuring the oil remains noninflammatory, even when exposed to heat, oxygen or light,” Saidi continued. “Additionally, with just 3% polyunsaturated fats, our oil caters to consumers aiming to reduce their intake of Omega-6 fats, which are often linked to inflammation.” The oil’s high smoke point of 535°F makes it well-suited to high-heat cooking methods like frying, baking and sautéing. It offers a neutral yet slightly buttery flavour profile that can enhance dishes without overpowering their natural taste, Saidi enthused, adding that its production requires a fraction of the water, land and time needed for olive, canola or avocado oils. Also based in the US, Umaro is another advocate of algae, aiming to provide more sustainable food alternatives with its meat alternative products. Designed to mimic bacon, these products are made from the company’s red seaweed protein, which imparts a savoury, umami flavour, crispy texture and ‘meaty’ colour. The bacon alternatives also contain other plant-based ingredients, including chickpeas, coconut and sunflower oil. A sustainable future for packaging Umaro has recently developed an innovative process for separating protein from kelp. It is now investigating sustainable uses for the alginate – the kelp-derived polysaccharide that is left over from the protein production process. Supported by a $1.5 million grant from the US Department of Energy, it is collaborating on a project with seaweed packaging specialist Sway – also based in the US – to upgrade these alginate-rich polysaccharides into Sway’s compostable bioplastic materials. Alginate can provide various functional benefits when incorporated into bioplastic formulations. It can work as a thickening, gelling and stabilising agent, thanks to its gel-forming properties and high viscosity. These qualities can improve the strength and flexibility of bioplastic packaging solutions, films and coatings. Alyssa Pace, communications lead at Sway, told FoodBev: “Scaling next-generation materials made from seaweed creates opportunities to evolve entire supply chains, drive down demand for harmful petrochemicals and actively heal natural systems from sea to soil”. The California-based start-up sources seaweed cultivated in ocean farms, which has been sold to biorefineries that treat the seaweed and extract the natural polymers – agar, alginate or carrageenan, commonly used as gelling agents. “Sway sources the seaweed polymers in powder form to create our proprietary formulations,” Pace explained. “We blend these polymers with plant-based plasticisers using traditional plastic machinery.” This process results in Sways ‘TPSea’ (Thermoplastic Seaweed) pellets, which can melt and flow through global manufacturing systems, including blown film extrusion. Afterwards, these rolls of film – named TPSea Flex – are converted into packaging, such as the Sway Polybag. Credit: SnackTime, on behalf of Sway While the Polybag is currently used in the fashion industry, its potential for food and beverage packaging is also being explored. TPSea Flex is made with FDA-approved components for food contact, and Sway is in the process of validating compliance through safety, barrier and mitigation testing, Pace confirmed. Sway joins a number of innovators working in the seaweed packaging space for food and beverages – including UK-based Kelpi and Notpla, both of which have recently closed multimillion-pound funding rounds to scale their algae-derived solutions. The interest in capturing seaweed’s potential as a sustainable material has been on the rise in recent years as the single-use plastic waste problem continues to loom over the industry. “Plastics have seeped into our deepest sea floors, highest mountain peaks and the very air we breathe,” Sway’s Pace concluded. “Imagine if every polybag, pouch and wrapper had the power to rejuvenate ocean ecosystems while simultaneously contributing to the sequestration of tons of carbon, supporting coastal livelihoods through lasting employment and creating healthy soil in your own backyard after use. That’s what we’re building here at Sway – materials that can help replenish the planet.”

Private equity (PE) firms PAI Partners and Bain Capital are reportedly among buyout firms considering bids for Nestlé's water business, which could be valued at around €5 billion or more, according to Bloomberg News . Clayton Dubilier & Rice and KKR & Co have also been reviewing the business, Bloomberg said, citing sources familiar to the matter. Nestlé may keep a stake in the unit, and investment banks are expected to be appointed soon to explore options. Refreshment has reached out to Nestlé, but the Swiss food and beverage giant declined to comment. Late last year, Nestlé CEO Laurent Freixe announced plans to spin off the company's water business and premium beverages division into a standalone global business . PAI and Nestlé have previously teamed up on joint ventures for their ice cream and frozen pizza assets. In 2023, they agreed to form a joint venture for Nestlé's frozen pizza business in Europe . In 2016, they also established Froneri, a global ice cream company that now operates in 24 countries. Top image: © San Pellegrino

UK savoury pastry specialist Ginsters has launched a new limited-edition beans and cheese slice in collaboration with Heinz. The partnership aims to capitalise on both brands' well-established identities, with a combined heritage of over 200 years. The new product features Heinz' classic baked beans, combined with cheese and wrapped up in Ginsters' puff pastry. It contains no added artificial flavourings, colours or preservatives. Sarah Babb, Ginsters’ marketing director, said: “Heinz Beanz are a national treasure! Combining them with cheese and wrapping them in our perfect puff pastry is sure to delight shoppers all over the country and drive category growth. This classic much-loved combination, now available with a twist, is set to make lunches more exciting, tasty and convenient." According to data from Greenshoots Research, more than half of savoury pastry purchase decisions are made in store, making the category even more impulsive than confectionery. Ginsters and Heinz aim to catch the eye of more shoppers and drive sales in the fixture with this latest launch. Alessandra de Dreuille, Kraft Heinz UK's meals marketing and commercial director, added: “At Heinz, we’re always looking for new ways to bring our iconic Beanz to fans across the UK, and what better way than wrapped in Ginsters’ golden, flaky pastry? This collaboration is a perfect blend of two great products coming together to create a slice that’s as comforting as it is delicious." Ginsters was founded in 1967 in Cornwall, UK, before being purchased by Samworth Brothers in 1977. It is well known for its Cornish pasties and also offers a variety of slices, bakes and sausage rolls. The new slice will be available from 28 March at Morrisons, then from 7 April in Tesco, Asda and Sainsbury’s. Availability across other retailers will follow from June.

Dutch alcohol group Lucas Bols has appointed Frank Cocx to the role of CEO, with current CEO Huub van Doorne to step down after 20 years in the role. Cocx, previously Lucas Bols’ CFO, will take up the position from 1 October.   Van Doorne will remain with the company, taking over as chair of the supervisory board on 1 January 2026, relinquishing his CEO role in October of this year. Chair of Lucas Bols’ supervisory board, René Hooft Graafland, expressed gratitude to Van Doorne for his role company's success over the past two decades, adding that he has been "instrumental in shaping The Lucas Bols Company into a leading global player in cocktails and spirits" since leading the company's buyout in 2006. Hooft Graafland continued: “We are also delighted that Frank will succeed Huub. Frank has played a pivotal role in navigating The Lucas Bols Company through some challenging times whilst driving an international, growth-focused strategy and mindset. His broad general management skills, financial expertise and genuine entrepreneurial spirit ensure he is perfectly qualified to lead the company in the future.”   Founded in Amsterdam in the 1500s, Lucas Bols is now active in over 110 countries worldwide. Its portfolio includes its three premium cocktail brands, Bols, Passoã and Galliano , as well as a range of regional liqueurs and spirits. Van Doorne said that it has been a privilege to lead the company for the past 20 years, adding that the "time is right...to step down and pass the baton to the next generation." He continued: "I am grateful to all my colleagues and business partners, both past and present, for their support and dedication throughout my years as CEO. Having worked closely with Frank over the last five years, I am convinced that The Lucas Bols Company will be in good hands under his leadership. I look forward to remaining involved with the company in my upcoming role on the company’s supervisory board.”   Cocx has been CFO for the past five years at Lucas Bol. He is credited with implementing Lucas Bols’ Fit for Growth operation model and for several strategic acquisitions.   Speaking about his appointment, Cocx said: “I am truly honoured to take on the role of CEO. Together with our entire global team and valuable partners, I look forward to pursuing the future growth and development of the global cocktail markets and our iconic cocktail brands whilst continuing our rich tradition of innovation.”   In October 2023, Lucas Bols was acquired by the Nolet Group , now operating as its own separate company underneath Nolet's ownership.

Fairfields Farm is launching a new limited-edition crisp flavour, Chorizo & Red Wine, set to hit shelves in May 2025. The flavour responds to consumer demand for bold, rich tastes, featuring a smoky chorizo profile with hints of garlic and fruity red wine undertones. The crisps will be vegan-friendly, gluten-free and made with natural ingredients, including a prominent paprika flavour. Robert and Laura Strathern, co-founders of Fairfields Farm, said: “Consumers are always seeking new and exciting flavour experiences, and this one delivers. As soon as we tried it we knew we were onto a winner... we’re proud of our new product development who have created this perfect flavour, as well as everyone who has worked tirelessly to bring it to life.” The limited-edition Chorizo & Red Wine crisps will be available in 150g sharing packs through wholesalers, selected retailers, Amazon and the brand's website.

Grillo’s Pickles, known for its pickle spears, has partnered with savoury snack brand Hippeas to introduce a new product: Dill Pickle Puffs. The new puffs come at a time when the snack food sector is witnessing a surge in popularity for pickled-flavoured products, as evidenced by recent offerings from major brands like Lay's and Cheetos. Hippeas x Grillo’s Dill Pickle Puffs are crafted from a blend of chickpea flour, rice flour, yellow pea flour and seasoned with white vinegar powder, dehydrated dill and garlic powder. This combination not only provides a distinct tangy flavour profile but also positions the product within the growing demand for healthier snack options. Each serving delivers 3g-4g of protein and 3g of fibre, while being gluten-free and vegan, appealing to a broad consumer base increasingly focused on dietary preferences. The collaboration leverages Grillo’s expertise in delivering bold pickle flavours and Hippeas' commitment to creating crunchy, plant-based snacks. This synergy is expected to resonate well with consumers seeking unique snack options that align with current health trends. Dill Pickle Puffs are now available at Sprouts + Hippeas’s online store now and will be available at Stop & Shop, Amazon and Wakefern soon. The introduction of Dill Pickle Puffs underscores the potential for niche flavours to drive sales in the competitive snack market, positioning both Grillo’s and Hippeas to capitalise on the growing demand for unique, flavourful and health-oriented snack choices.

Japanese food giant Ajinomoto is launching three new Solein-powered ice cream flavours under its brand Atlr.72. Ajinomoto said it intends to broaden the brand beyond sweets to include everyday food options. The new flavours include vanilla with mochi, chocolate with lemon peel, and salty caramel with nuts. Solein, developed by Finnish food-tech company Solar Foods, is a protein produced with minimal environmental impact. Solein is not a plant nor an animal – it originates from a natural, non-modified, single-cell organism. Solar Foods and Ajinomoto formed a strategic product development partnership in 2023. With all flavours being powered by Solein, the ice creams are said to offer a creamy consistency, rich mouthfeel and reduced environmental impact. Juan Manuel Benítez-García, chief commercial officer of Solar Foods, said: “We are proud to support the Ajinomoto Group on promoting a new food lifestyle including healthier and more environmentally friendly snacking and food consumption occasions. Solein as an ingredient is a great fit for these kinds of products: it brings superior nutritional values, taste and functionality, with minimal environmental impact." "Solein’s production is independent of weather and climate conditions, land use and large-scale water consumption, making it the most sustainable protein in the world. Consumers are continuously looking for healthier and more sustainable indulgence alternatives and we are very excited to see Ajinomoto bringing innovations to consumers." The products are decorated with colourful flower and bird-shaped cookies, reflecting the brand’s message of preserving nature for future generations. The ice cream’s yellow hue comes from Solein’s natural carotenoids, symbolising the earth element in Chinese philosophy and emphasising Atlr.72’s commitment to environmental sustainability. The range will be available at the Atlr.72 food truck, which will tour locations across Singapore.

Cutwater, a spirits-based canned cocktail brand, has unveiled two new cocktail innovations for the spring and summer seasons – a Spicy Mango Margarita and Gin Collins, which will be available in select markets across the US, and an expansion of its popular Lemon Drop Martini.   “Between the Gin Collins or Spicy Mango Margarita, there is something in this new innovation line-up for everyone,” said Gwen Conley, Cutwater’s head of innovation. “Whether you’re pairing Gin Collins with a sprig of rosemary, Spicy Mango Margarita with a Tajín rim, or just want to enjoy either out of the can, our cocktails are made to share with your family and friends.”   The Spicy Mango Margarita creates a ‘dynamic balance of heat and sweetness’ and the Gin Collins offers a ‘crisp and refreshing’ take on a timeless classic for elevated, easy-sipping cocktails. Made with Cutwater’s tequila and a balance of juicy mango, lime and jalapeño , the Spicy Mango Margarita is 12.5% ABV, while the Gin Collins, 9% AVB, features Cutwater’s gin and notes of zesty lemon. Following a positive regional launch in 2024, the brand's Lemon Drop Martini is being expanded nationwide for the spring/summer season. Crafted with Cutwater’s vodka, the cocktail balances tart lemon and subtle sweetness, designed to provide a refreshing taste. Based in San Diego, US, Cutwater has a line-up of more than 20 canned cocktail classics made from its portfolio of bottled spirits, including tequila, vodka, rum, gin, whiskey and liqueur.