The FoodBev Awards team is delighted to introduce the first of this year’s esteemed judges: Scott Rosenbaum, co-host of Business of Drinks. Returning to the panel for a second year, Rosenbaum brings a wealth of industry insight and a sharp eye for innovation. In this preview, he shares what he’ll be looking out for in the entries this time around… It’s an honour to be a judge for the 2025 World Beverage Innovation Awards. For years, I’ve had the privilege of helping drinks brands grow, and I’m enthusiastic to see what this new cohort of innovators brings to the table. This is more than just a competition; it's a look into the future of our industry. My career has been dedicated to understanding what makes a great beverage brands tick and a core tenet is that the best brands never stop innovating. At Distill Ventures, I helped deploy millions of dollars to promising alcoholic and non-alcoholic brands after evaluating 1000s of emerging brands. Today, as co-host of the Business of Drinks podcast, I regularly interview the founders and leaders of the fastest growing drinks companies about their cutting-edge innovations. So whether it's technological or sustainability advancement, branding evolution or increased consumer connection and engagement, I'm excited to see how this year's entrants are driving the industry forward. The World Beverage Innovation Awards gives me a chance to celebrate the bold ideas and dedicated people that make the drinks world so dynamic. It's a platform for recognising excellence and inspiring the next generation of entrepreneurs. Here's to the groundbreaking products and concepts that will be showcased this year. Learn more about FoodBev's awards and our World Beverage Innovation Awards by visiting the FoodBev Awards website. # WorldBeverageInnovationAwards

Lidl GB has introduced a new labelling initiative, ‘Live Well,’ across its own-label products, helping consumers to identify products that are healthy ‘for both people and the planet’. Several other retailers have introduced health markers informing shoppers about nutrition, however Lidl said it has taken this ‘a step further’ to ensure Live Well products also align with the Planetary Health Diet – a global, plant-rich diet framework designed to promote a healthy and sustainable way of eating. The Lidl Live Well logo has been developed in collaboration with the British Nutrition Foundation (BNF) and builds on Lidl’s partnership with WWF to align with the Planetary Health Diet, said to be an industry-first. Set to roll out in stores within the next six months, the logo will initially signpost over 100 Lidl own-label products including fruit and vegetables, wholegrain products and plant-based protein products. The initiative builds on Lidl’s commitments made earlier this year to increase the proportion of plant-based foods sold by 20% by 2030. Alongside the launch of Live Well, the retailer is also committing to 10% of own-label products meeting the Live Well criteria by 2030. To be associated with the Live Well logo, products will meet evidence-based nutrition criteria approved by the BNF. All Live Well products will have at least one specific, authorised health claim as well as aligning with the Planetary Health Diet. Products must also meet criteria tailored to each category’s nutritional profile. This includes non-HFSS, high in/source of fibre, and low amounts of fats, saturated fats, sugar and salt (green traffic light labels). The Live Well logo will also feature criteria to ensure products meet sustainability standards such as LEAF certification, critical raw materials verified as from sustainable sources, and 100% recyclable packaging where possible. It responds to new research, commissioned by Lidl and the Planetary Alliance, which found that over four in five respondents view eating healthily as important but over three quarters said they need guidance to find healthy products. Richard Bourns, Lidl GB’s chief commercial officer, said: “As UK supermarkets we must go further if we’re serious about supporting healthier lives whilst also meeting our net-zero commitments”. “We must broaden our view on health and consider planetary health alongside human health, moving beyond narrow definitions and supporting the wider food system.”

Meiji has announced the launch of Spreadable Matured Cheese Blend, a new product within its line of spreadable butters. The spread is made with butter as the main ingredient, with added cheese, canola oil and salt. It is described as a soft whipped type designed for easy spreading on bread, with the butter’s richness and the aged cheese combining to create a ‘luxurious’ and deep savoury taste. Meiji said the product is designed to enhance everyday toast and add more fun to consumers’ daily meals, while still being made with a short and simple ingredients list. Meiji’s Spreadable line will be relaunched on 1 September with a new packaging design, evoking the concept of ‘a spread that enhances the delicious taste of bread itself’ complete with breakfast imagery. The new Meiji Spreadable Matured Cheese Blend will be available in a 120g tub for a suggested retail price of JPY 437 (approx. $2.95).

Bumble Bee Seafoods has introduced a new product line, Bumble Bee Snackers, offering single-serve cans of flavoured and unflavoured wild-caught tuna aimed at on-the-go consumers. The range includes Lemon Pepper, Hickory Smoke, Sweet Heat, Thai Chili, Tuna Salad and plain Chunk Light Tuna. The tuna is pre-mixed and ready to eat without draining, designed to be eaten directly from the can or added to salads, sandwiches or wraps. While flavored tuna has typically been sold in pouches in the US, Bumble Bee said 84% of shoppers still prefer cans, citing ease of use and better portion control. The single-serve cans also hold 20% more than standard pouches. Andrew Choe CEO of Bumble Bee Seafoods, said: "People love flavoured tuna, but not everyone wants a pouch. The simple solution – a flavoured single serve can – we're excited to bring this to shelves." Jeremy Zavoral, senior director of innovation and insights at Bumble Bee Seafoods, added: "The way people snack has changed over the years. They want flavour, they want protein, they want it to be mindlessly easy and it can't cost a fortune. Bumble Bee Snackers check every one of those boxes." Bumble Bee Snackers are rolling out to retailers nationwide, including Kroger, Albertsons, Ahold, Shoprite and Amazon, with Walmart, Publix, Harris Teeter, Dollar Tree and Target to follow.

Ehrmann Cornish Dairy has unveiled plans for a £20 million investment in a new state-of-the-art chilled dessert production facility at the Trewithen Dairy site in Glynn Valley, Cornwall. Scheduled to open in 2026, the facility will manufacture Ehrmann’s flagship ranges, including High Protein, Grand Desserts, and Robby, directly in the UK, reducing reliance on imports and strengthening supply chain resilience. The company said the investment will support its UK growth strategy, enabling expansion into nationwide retail listings and greater flexibility to tailor products to local consumer preferences. The project will also create new opportunities in both innovation and manufacturing. “This bold new chapter of Ehrmann Cornish Dairy reflects our ambition to grow a future-focused dairy business in the UK, based on innovation, sustainability and local sourcing,” said Ed Watts, chief commercial officer at Ehrmann Cornish Dairy. “By bringing together Ehrmann’s global experience with Trewithen’s strong regional roots, we’re in a great position to serve both retail partners and consumers with high-quality, home-produced dairy products.” The news follows the merger of Ehrmann and the Cornish-based Trewithen Dairy, which created Ehrmann Cornish Dairy and combined one of Germany’s largest privately owned dairy companies with the UK’s Cornish dairy heritage. The business serves as the UK home to both brands. Paul Berne, CEO of Trewithen Dairy, said: “This partnership strengthens our position as a leader in Cornish dairy while accelerating out reach nationwide. With new investment, innovation and manufacturing capability, we’re well placed to continue growing our national presence without losing sight of our Cornish heritage.” Ehrmann Cornish Dairy is positioning itself as a key player in the UK dairy and chilled desserts market with investment in domestic production and a strengthened brand identity. This growth is already being reflected through increased distribution of Trewithen Dairy products in UK supermarkets.

McCormick & Company has agreed to acquire an additional 25% stake in McCormick de Mexico from long-time joint venture partner Grupo Herdez for $750 million, giving the US flavour manufacturer a controlling 75% interest in the business. McCormick said the deal will strengthen its position in the Mexican condiments and sauces market and provide a platform for further expansion in Latin America. McCormick de Mexico, founded in 1947, generates annual net sales of around $810 million, led by its flagship McCormick Mayonesa con Jugo de Limones. Its portfolio also includes spices, marmalades, mustard, hot sauce and tea. The business is expected to deliver mid-single-digit sales growth. McCormick & Company's CEO, Brendan M Foley, said: "This marks the beginning of an exciting new chapter for McCormick in Mexico. With this expanded ownership, we will advance our global flavour leadership and increase our presence in condiments and sauces. The McCormick brand has been a household staple in Mexico for 78 years, with market leadership in high-growth categories, most notably in mayonnaise." He continued: "In addition, the brand commands strong loyalty among Mexican consumers and foodservice operators. The strength of the brand and its remarkable track record combined with our differentiated global flavor expertise and capabilities will enable us to drive further growth in Mexico, an attractive and high growth market." "We have had a long and successful partnership with Grupo Herdez, and we look forward to continuing our collaboration. With the expanded ownership of McCormick de Mexico, we plan to build upon their strong results by leveraging our combined expertise in category management, insight-driven innovation as well as best-in-class marketing to expand in adjacent categories and increase channel penetration. Additionally, this transaction creates a strategic platform for scaling our operations and distribution across Latin America, consistent with the strategic plans we laid out at Investor Day." Grupo Herdez's CEO, Héctor Hernández-Pons Torres , added: "This milestone will enable the McCormick brand, with its rich heritage and diverse flavor portfolio, to reach even more consumers across Latin America. With McCormick's extensive expertise in herbs and spices, condiments and sauces and global flavour leadership, we are excited to capitalise on new opportunities and achieve even greater success together." The transaction, subject to regulatory approval and customary closing conditions, is expected to complete in early fiscal 2026. Top image: @ McCormick

New Zealand dairy giant Fonterra has announced a divestment of its global consumer and associated businesses to Lactalis for $ 2.3 billion, a move that underscores its aim to sharpen the focus on its core strengths in the dairy ingredients and foodservice sectors. The transaction, which remains subject to farmer shareholder approval and regulatory clearances, is expected to reshape Fonterra's operational landscape and enhance its financial positioning. The sale encompasses Fonterra's global consumer business, excluding operations in Greater China, along with its integrated foodservice and ingredients businesses in Oceania, Sri Lanka and the Middle East and Africa. Notably, the deal includes a long-term agreement for Fonterra to continue supplying milk and dairy ingredients to Lactalis, ensuring that known brands such as Anchor and Mainland will maintain their New Zealand milk sourcing. In addition to the base enterprise value, there is potential for an increase of up to $232 million contingent on the inclusion of Bega licenses held by Fonterra's Australian operations, which could raise the total transaction value to $2.5 billion. Fonterra chairman Peter McBride highlighted that the decision to pursue a sale was reached after extensive evaluations of both trade sale and initial public offering (IPO) options. "Following a highly competitive sale process, the board is confident that a sale to Lactalis represents the highest value option for the Co-op," he commented, highlighting the benefits of a quicker capital return to shareholders compared to an IPO. Fonterra's CEO, Miles Hurrell, echoed this sentiment, noting that the partnership with Lactalis, the world's largest dairy company, positions Fonterra's brands for further growth and innovation. "This divestment allows Fonterra to focus on our world-leading Ingredients and Foodservice businesses, which are key to our long-term strategy," Hurrell added. For Fonterra's farmer shareholders, the sale is projected to yield a tax-free capital return of $1.24 per share, amounting to approximately $1.9 billion. A special meeting for shareholders is scheduled for late October or early November to vote on the divestment, with a Notice of Meeting to be issued in early October. The transaction is also expected to have implications for the broader dairy market, particularly in Oceania and Southeast Asia, where Lactalis aims to strengthen its position. Lactalis CEO Emmanuel Besnier remarked: "Combining Fonterra's consumer business with our existing operations will enhance our market presence in key regions". The completion of the sale hinges on various regulatory approvals, including assessments from New Zealand's Overseas Investment Office and Australia's Foreign Investment Review Board, as well as competition regulators in multiple jurisdictions. The Australian Competition & Consumer Commission has indicated it will not oppose the acquisition. As Fonterra prepares for this significant transition, it remains focused on its core operations, with FY25 earnings guidance unchanged at $0.40 to $0.45 per share. The company anticipates announcing its FY26 earnings guidance alongside its FY25 Annual Results in September 2025.

Once pigeonholed by parrots and pirates, rum is shaking off its kitschy past and sailing into more sophisticated waters. With premiumisation, provenance and innovation fuelling its revival, the category is enjoying a second wind – and the results are anything but vanilla. FoodBev's Siân Yates discovers how this once-overlooked spirit is winning over modern drinkers, and what that means for the future of rum production. There was a time – not so long ago – when the mention of rum conjured little more than a cartoonish swirl of Jolly Roger flags, treasure maps and Jack Sparrow impressions. A spirit long associated with carefree revelry and beach bar charm, rum has often been celebrated for its hedonistic appeal – even if it has not always been given its due by the more traditional corners of the alcohol world. Fast forward to 2025, and things are looking quite different. The world’s third most popular spirit is undergoing a reappraisal, and rum makers are out to prove there is more to the spirit than mojitos and mai tais. If the last decade was about gin’s artisanal comeback and whisky’s global swagger, this year might just be rum’s revival. “It’s no longer just about dark or white rum – you have spiced, flavoured and premium expressions that offer a real adventure in taste. That’s exciting, and it’s why rum is resonating so strongly today.” Chris Rigby, Deeds Rum. “There’s no doubt rum is having a moment, and I think it comes down to a few key things,” noted Chris Rigby, strategic advisor to UK-based Deeds Rum. “First, people are increasingly looking for spirits with character and complexity, and second, new consumers – especially younger ones – are being drawn in by rum’s evolving flavour landscape.” “It’s no longer just about dark or white rum – you have spiced, flavoured and premium expressions that offer a real adventure in taste. That’s exciting, and it’s why rum is resonating so strongly today.” Rigby, the former head of strategy at Don Papa Rum – where he played a pivotal role in the brand’s $284 million acquisition by Diageo – joined Deeds Rum in March 2025. With over 30 years of industry experience, he is now supporting The Miracle Rum Company, founded by spirits veteran and owner of the Deeds brand, Matthew McKee, in its mission to broaden consumer appeal and drive growth in the flavoured rum category. Flavour-fuelled flair For producers and formulators, the rum revolution brings with it new opportunities to experiment with flavour. Today’s expressions are more adventurous, playing with chilli, cacao nibs, dried citrus and even umami-rich ingredients like miso or smoked sea salt. “Flavoured rums are absolutely reshaping the category,” Rigby enthused. “Consumers – particularly Gen Z and Millennials – are hungry for bold, authentic flavour experiences. They don’t want bland or generic; they want something that feels crafted and unique. I think we’ll continue to see flavoured rums become more sophisticated, with brands moving beyond just ‘sweet and simple’ towards more complex and layered profiles.” At Deeds, the team is experimenting with natural caramel, vanilla and liquorice flavours to develop a jet black rum that is both indulgent and nuanced. Rigby says it is the kind of innovation that is attracting new drinkers to the category and demonstrating that flavoured rum can be every bit as premium and compelling as its more traditional counterparts. “Social media continues to heavily impact flavour trends in the rum category, with TikTok inspiring new rum beverages and craft cocktails.” Tom Cleghorn, Synergy Flavours. “Social media continues to heavily impact flavour trends in the rum category, with TikTok inspiring new rum beverages and craft cocktails,” added Tom Cleghorn, European category development manager at Synergy Flavours. “For example, the ‘hot buttered rum’ trend, which features a combination of rich and warming spices and indulgence, is made using butter, brown sugar, cinnamon and nutmeg to create the perfect cosy cocktail.” This trend echoes Innova Market Insights’ number three trend for 2025, ‘Flavours – Wildly Inventive,’ which predicts that creativity and excitement will dominate product innovation, with flavour profiles inspired by the exotic, the natural and the imaginative. Cleghorn highlighted ‘cocktail culture’ as one trend embracing this innovation shift, with bold reinterpretations gaining popularity. “The Kingston Negroni, for example, offers a vibrant twist on the classic by swapping botanical gin for flavour-rich Jamaican rum. Meanwhile, Caribbean Coffee reimagines the espresso martini, replacing vodka with dark rum and infusing tropical notes like coconut or banana.” “Beyond the bar, manufacturers are expanding their flavoured rum ranges, with products such as Lang’s Banana Rum and Admiral Vernon’s Cherry Spiced Rum giving consumers adventurous new taste experiences straight from the bottle.” In December 2024, Synergy launched a new range of rum flavours, designed for both alcoholic and ‘nolo’ applications. The range includes three authentic rum profiles – white, dark and spiced – as well as three rum-based cocktail flavours: strawberry daiquiri, mojito and piña colada. These can be used to enhance the flavour of alcoholic beverages, such as RTD cocktails, or to replicate the taste of rum in nolo products. To develop the range, Synergy used gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame ionisation detection (GC-FID) to identify and quantify individual aroma compounds in a variety of rum brands. “This analytical approach allowed the team to pinpoint how key flavour notes interact, enabling them to recreate the distinctive profiles of classic rums with authenticity and precision,” explained Cleghorn. “Rum hasn’t quite got to the gin level yet where brands are coming up with all sorts of leftfield ideas to get noticed, and for the most part, traditional spiced flavours are still coming up top.” Fran Barnikel, Barti From giants like Bacardí – with its latest Passionfruit launch – and Diageo, whose Captain Morgan Sweet Chilli Lime expression adds a fiery twist to the category, to smaller players like UK-based Barti, whose spiced rum blends vanilla, clove, cinnamon and sweet citrus before being infused with wild, hand picked laver seaweed, the rum sector is brimming with bold flavour innovation. Fran Barnikel, managing director of Barti, has noticed the increase in spiced and flavoured rums. “It hasn’t quite got to the gin level yet where brands are coming up with all sorts of leftfield ideas to get noticed, and for the most part, traditional spiced flavours are still coming up top,” she told FoodBev. “We’re also noticing that consumers are happy drinking spiced rum neat, which wasn’t always common.” Moving past pirates and piña coladas? Beyond innovative flavours, a key consumer trend driving the rum category is a desire for nostalgia, heritage and timeless serves, as Tjalling Simoons, regional brand director EMEA at Bacardí, pointed out. This has inspired the development of new formats and reimagined drinking experiences designed to recruit new consumers and support category growth. Bacardí’s new RTD cocktail, created in partnership with Coca-Cola, offers the iconic ‘rum and coke’ experience in a canned RTD format. “Designed to evoke memories while offering a refreshing and recognisable serve, it’s a nod to tradition packaged for today’s on-the-go lifestyles,” said Simoons. There is plenty of innovation in formats, as Rigby highlighted: “RTD rum cocktails, highball cans and premium miniatures are helping make rum more accessible and playful. But perhaps the biggest trend is how people enjoy rum: it’s no longer just a party spirit. You’ve got consumers sipping premium rums neat or over ice, treating it like they would a fine whisky. That’s a huge shift, and it’s elevating the category as a whole.” Diageo-owned Captain Morgan recently launched Muck Pit Brew, a 4% ABV, gently-sparkling tropical drink that merges Captain Morgan Original Spiced Gold with brewed mango and subtle hop notes, creating a product that captures the body of beer while delivering the finish of a spirit. Patricia Borges, global gin and rum director at Diageo, said: “Rum is such a versatile liquid, and we strongly believe in the opportunity to broaden the scope of how and where consumers drink it. The launch of Captain Morgan Muck Pit Brew presents a fantastic opportunity for the brand, and the wider rum category, to take cues from the beer occasion and begin to play in these settings.” The 2025 Bacardí Cocktail Trends Report highlights the rising popularity of savoury and herbaceous flavours in the on-trade, with interest in these profiles growing by 20% and 15% respectively in North America in 2024. Synergy’s Cleghorn also notes increasing consumer curiosity around umami flavours, with ingredients like miso, mushroom, fish sauce and vegetables making their way into cocktail development. "There is increasing consumer curiosity around umami flavours, with ingredients like miso, mushroom, fish sauce and vegetables making their way into cocktail development." Tom Cleghorn, Synergy Flavours. “For example, a miso rum old fashioned is a twist on the classic whisky-based serve,” he explained. “It combines miso paste with bitters, then adds rum, sugar and ice to create a bold, balanced drink.” Cleghorn points to Funktown, a bar in Bangkok, as another example of this culinary crossover trend. “Its ‘Chicken Dinner’ cocktail – served hot or cold – features chicken consommé, rum, Riesling and scallion oil, showcasing the growing appetite for cuisine-inspired cocktails and unexpected flavour combinations,” he enthused. Meanwhile, this summer, Barti is set to launch its own spiced rum ice pops, expanding the brand into playful, seasonal formats. Looking ahead, Barnikel says that the company also plans to enter the RTD market, with ambitions to bring innovative flavours and a distinctive visual identity to the category. Rum goes premium The rum category is undergoing a notable transformation, with strong momentum towards premium and super-premium offerings as consumers seek higher quality, authenticity and refined flavour profiles. According to Bacardí’s Simoons, this move is elevating rum’s reputation, positioning it more than just a basic mixer. “Increased investment in quality ingredients and innovative production results in more diverse and complex flavour profiles. Consequently, consumers are increasingly valuing craftsmanship and seeking to understand the story behind each bottle.” At the premium end of its portfolio, Bacardí is led by two standout expressions: Reserva Ocho Rum and Gran Reserva Diez Rum – both crafted to showcase the brand’s commitment to quality and aged complexity. “There’s always something special about a nod to the past. I think it’s important to respect the traditional process of making any spirit, and to understand how and why those methods have survived so long. But new ideas can always run alongside this." Fran Barnikel, Barti. “Premiumisation creates a sense of kudos,” added Barti’s Barnikel. “Die-hard whiskey drinkers are starting to veer into rum because there are more and more super premium brands entering the market, giving the whole category more weight.” Premium today is all about authenticity, craftsmanship and experience, says Deeds’ Rigby, noting that consumers increasingly want to know where their rum comes from, how it’s made and what sets it apart. Reflecting on his previous work with Don Papa Rum, he highlights its Philippine origins – a distinct departure from the Caribbean provenance that many European and American drinkers still regard as the gold standard for rum. “Providing compelling stories to explain the Filipino traditions in sugar cane production and distilling was key to demonstrating Don Papa’s authenticity and difference,” he told FoodBev. “Likewise, Deeds is not only rich in flavour but also rich in story. We make our rum in England, drawing on the local heritage of Pontefract, where Caribbean rum historically met Yorkshire liquorice. That kind of provenance matters to today’s drinkers. Premium isn’t just about price; it’s about the depth of the experience you’re offering.” Part of rum’s enduring appeal lies in its rich history and heritage – which is why, as Rigby puts it, brands should “respect the past while reimagining it for today”. Bacardí, with its 163-year legacy of rum making, is one of the world’s largest family-owned, privately held spirits companies. Born in Cuba and now produced in Puerto Rico, the drinks giant aims to showcase its expertise in every bottle. “We want to give our loyal customers the taste and quality they expect, while also inviting an exciting new generation of rum drinkers,” added Simoons. Barti’s Barnikel also recognises the power of heritage in rum’s story. “There’s always something special about a nod to the past. I think it’s important to respect the traditional process of making any spirit, and to understand how and why those methods have survived so long. But new ideas can always run alongside this. As a brand, we aren’t stuffy about how you enjoy our rum. Mixers and new ideas in all shapes and sizes are welcome here.” As rum continues to chart its new course, it is clear this is no fleeting trend or marketing gimmick. From reimagined classics and unexpected flavour pairings to premium pours with provenance, today’s rum is rewriting the rulebook. And while the pirates may have jumped ship, a new wave of drinkers is more than ready to come aboard.

Brekki is bringing seasonal comfort to breakfast with the launch of its new Apples & Cinnamon ready-to-eat oats. Inspired by crisp fall mornings, the new flavour combines apples and cinnamon with the brand’s signature blend of wholesome ingredients. Each single-serve cup is made with whole grain oats, almond milk, chia and flax seeds, delivering a nutritious, plant-based option packed with protein and fibre. Naturally sweetened with organic coconut nectar, the formulation provides sustained energy without dairy, gluten, GMOs or artificial additives. The new variety joins Brekki’s existing line of clean-label, ready-to-eat oats designed for on-the-go convenience. With a base of almond milk, rolled oats, buckwheat groats, chia seeds, flax seeds and almonds, the new flavour offers consumers a wholesome option for breakfast, a midday snack, or a seasonal pick-me-up. Brekki’s Apples & Cinnamon ready-to-eat oats are available at select retailers and directly from Brekki.

Beverage technology company CO2Sustain is set to launch two new solutions designed to meet the evolving demands of the beverage industry. During this year's Drinktec event, the company will introduce TasteMod², a flavour-modifying ingredient, alongside enhancements to its carbonation technology. Both aim to support consumer preferences for healthier and more enjoyable drinks. TasteMod² enables manufacturers to deliver full-flavour experiences in reduced-sugar products. As the industry faces growing pressure from sugar taxes and a consumer shift towards better-for-you options, TasteMod² effectively neutralizes the off-notes often associated with high-intensity sweeteners such as stevia and sucralose. It also improves mouthfeel, creating a sugar-like taste that allows brands to reduce sugar without compromising on flavour. The solution is suitable for both still and carbonated beverages. Jonathan Stott, director at CO2Sustain, said that TasteMod² is “not just an ingredient but a tool for brands to align with consumer expectations for healthier options while maintaining taste”. CO2Sustain is also enhancing its carbonation technology, which offers manufacturers several benefits: it creates longer-lasting fizz, reduces foaming and helps ease reliance on increasingly strained CO2 supply chains. The solution is compatible with lightweight PET bottles, enabling more sustainable packaging, and can prolong carbonation retention by up to two months. It also supports industry-wide sustainability goals by lowering overall CO2 usage. Together, these innovations aim to help manufacturers respond to health-conscious consumers while improving both product quality and sustainability.

Ahead of its demerger from Unilever , the Magnum Ice Cream Company has launched Hydro:ICE – a glow-in-the-dark kiwi and lemon ice pop – exclusively in Ibiza for summer partygoers. Debuting at Ibiza’s Blue Marlin, Hydro:ICE is a 77-calorie, dairy-free kiwi and lemon ice pop enriched with vitamins C, B2 and magnesium. Targeting health-conscious partygoers, it offers a refreshing, low-calorie option for the sober-curious, with a glow-in-the-dark gel core for added novelty. The launch comes ahead of the demerger of the Magnum Ice Cream Company from Unilever, which is expected to be completed in November of this year. The Magnum Ice Cream Company will continue to sell Unilever’s ice cream brands, including Ben & Jerry’s and Walls. Hydro:ICE will be available at select clubs in Ibiza via its unique direct-to-consumer distribution model and mobile delivery service. Top image: © Hydro:ICE on Instagram

Pernod Ricard-owned white rum brand Malibu has partnered with Dole Food Company to introduce a new line of Malibu & Dole Ready-to-Drink Cocktails, set to launch in early 2026. This collaboration aims to capitalise on the growing consumer demand for convenient, flavourful alcoholic beverages in the RTD format. Malibu & Dole cocktails will feature a blend of Malibu's signature coconut rum and Dole's high-quality pineapple juice, which has been a popular pairing among consumers for years. Each 12oz can will contain 130 calories and will be crafted with natural flavours, free from artificial sweeteners and colours. The line will offer a variety of flavours, including Pineapple, Pineapple Mango, Pineapple Strawberry and Pineapple Dragon Fruit, packaged in both 8-pack and larger single cans. Natalie Accari, division vice president and general manager of RTD & convenience at Pernod Ricard USA, said: "This innovation takes our consumers' favourite serve and makes it even more accessible in a convenient format". By leveraging the established popularity of Malibu and Dole's products, the partnership aims to enhance consumer experience and drive sales. The RTD cocktail segment has seen substantial growth in recent years, driven by consumer preferences for convenience and ready-to-drink options. As more consumers seek out easy-to-prepare beverages, this partnership positions both brands to tap into a lucrative market. The combination of Malibu's reputation as a leading coconut spirit and Dole's expertise in fruit-based products is expected to resonate well with consumers looking for refreshing, tropical flavours year-round. Elisabeth Morris, director of brand and licensing at Dole, highlighted the strategic alignment of both brands: "Both brands are leaders in their category, and bringing them together in a highly desirable and convenient format will only enhance the consumer experience year-round".