Ingredion has expanded its range of ingredient solutions with Vitessence Pea 100 HD, a pea protein optimised for cold-pressed snack bars. The new solution aims to ensure softness of cold-pressed bars is maintained throughout shelf life while adding nutritional value to boost consumer appeal. Consumers increasingly seek indulgent textures, balanced taste and smooth mouthfeel in protein snack products. However, formulating bars with plant protein can introduce texture challenges, including increased firmness and gritty mouthfeel, throughout shelf life. Ingredion developed and validated Vitessence Pea 100 HD protein in cold-pressed bar applications to ensure ‘superior texture that drives purchase loyalty’. According to the company, sensory testing of the solution confirmed that Pea 100 HD protein offers a short texture with a clean break, reducing chalky, gritty or powdery mouthfeel and preserving a smooth and creamy texture over time when compared with other protein sources. Beyond cold-pressed bars, the solution also demonstrated strong performance in other bakery and bar-type applications. Testing revealed that the product has a low plant/pulse flavour and no gritty perception, improving the consumer experience and enhancing indulgence. It also supports cleaner labels and helps brands achieve ‘high-protein’ or ‘source of protein’ claims on products. Muserref Karadayi, business manager, healthful solutions EMEA at Ingredion, said: “Our Vitessence Pea 100 HD pea protein reduces the challenges cold-pressed bar manufacturers face and enables them to build product superiority in areas that matter to consumers, especially in the area of texture, which is a significant factor”. “We identified key consumer drivers – taste, texture and sensory appeal – in the sports and nutrition bar space, which guided the development of our new plant protein.”

UK-based materials science company KluraLabs has raised £8 million in funding to accelerate the roll-out of its packaging technology solution across global retail supply chains. The investment will support wider commercial deployment of the company’s packaging solution, which is designed to slow food spoilage, extend shelf life and significantly reduce waste. Founded in 2020 and headquartered at the EpiCentre laboratory facility in Cambridge, KluraLabs works with partners across the food industry with a goal of transforming everyday food packaging through advanced materials science. Its innovation brings advanced antimicrobial and preservation capabilities to everyday packaging without compromising sustainability or food quality. The solution is engineered to integrate with existing packaging supply chains and, according to KluraLabs, is already generating interest for applications across high-loss fresh produce, bakery, pre-packed meals and more. Matin Mohseni, co-founder and COO of KluraLabs, commented: “We’re delighted to secure this significant round of funding to take our technology to the next stage of commercial scale-up”. “This funding validates both the urgency of tackling food waste and the confidence investors have in our science-driven approach to transforming the food system.”

PS Seasoning has unveiled four new seasoning blends aimed at commercial meat processors: Pesto Sausage, Curry Sausage, Birria Snack Stick and Candied Jalapeño Jerky. The line-up reflects the company's 2026 Flavor and Consumer Behavior Trends Forecast , highlighting global flavours, nostalgic comfort foods and sweet-and-spicy “swicy” profiles. As protein prices fluctuate, processors are seeking ways to offer both value and innovation. Research from Datassential shows that 67% of consumers enjoy globally inspired flavours, while sweet-and-spicy combinations are among the fastest-growing flavour trends. The new blends are designed to work across beef, pork, turkey and chicken, enabling processors to expand their SKU offerings without complicating operations. Developed at PS Seasoning’s Culinary Innovation & R&D Center and supported by Pro Smoker’s technical expertise, each profile emphasises authentic flavour and consistent performance. The 2026 flavor line-up includes: Pesto Sausage   – Basil, garlic, and parmesan deliver a modern twist on Mediterranean comfort. Curry Sausage   – Warm, aromatic spices bring approachable global flavour to the sausage category. Birria Snack Stick  – Smoky red chile with moderate heat captures Mexico’s street-food trend. Candied Jalapeño Jerky   – A sweet-and-spicy profile with sugary glaze and jalapeño heat. Alexander Betances, senior director of sales for PS Seasoning and Pro Smoker, said: "Our customers look to us to help them stand out in the meat case and on shelf. We're a customer-first company, and in a market where protein costs are shifting and competition is fierce, processors need dependable solutions that differentiate. These flavours are built to perform in the smokehouse, scale with confidence and give our partners a competitive edge." PS Seasoning plans to showcase the new flavours at meat processing trade shows nationwide throughout 2026.

JM Smucker has appointed Woo-Sung (Bruce) Chung and David Singer to its board of directors, effective 15 April 2026, expanding the board to 11 members, ten of whom are independent.  Woo-Sung (Bruce) Chung The appointments follow what the company described as 'constructive engagement' with activist investor Elliott Investment Management. Smucker has also entered into an information-sharing agreement with Elliott aimed at facilitating collaboration to drive sustainable shareholder value. Chung currently serves as executive vice president and chief financial officer of NRG Energy, where he oversees financial strategy, capital allocation, risk management and corporate development. His background includes senior finance and asset management roles at NRG, prior service as CFO of Nuclear Innovation North America, and earlier investment banking experience at Citigroup. David Singer Singer brings extensive branded food and beverage leadership experience. He most recently served as CEO of Snyder's-Lance and previously held the role of executive vice president and CFO at Coca-Cola Consolidated, the largest Coca-Cola bottler in the United States. Singer currently serves on the boards of Performance Food Group Company and Brunswick Corporation. Mark Smucker, chief executive officer, president and chair of the board, said: “Today, we have a strong foundation in place and a clear focus on driving continued organic growth, while enhancing profitability and earnings." JM Smucker maintains leading positions across multiple centre-store and pet categories in North America, including coffee, peanut butter, fruit spreads, frozen handhelds, sweet baked goods and pet food. Its portfolio includes brands such as Folgers, Dunkin', Café Bustelo, Jif, Uncrustables, Smucker's, Hostess, Milk-Bone and Meow Mix. The company said it remains confident in its long-term strategy to drive shareholder value through disciplined capital allocation and operational execution.

PepsiCo owned Doritos is entering the high-growth protein snack segment with the launch of Doritos Protein, a new tortilla-style chip delivering 10 grams of protein per one-ounce serving while maintaining the brand’s signature bold flavour and crunch. Rolling out to select retailers next month, the product represents a strategic expansion for PepsiCo into functional snacking. A single-serve format containing 17 grams of protein per bag is slated to follow later this year. Formulated with dairy-based casein protein – listed as the first ingredient and a complete protein containing all nine essential amino acids – Doritos Protein is positioned as a snack for consumers seeking added nutritional benefits without sacrificing taste. The product contains no artificial colours or flavours. Debuting in two varieties: Nacho Cheese – the brand’s top-selling flavour, featuring its classic bold, cheesy seasoning and Sweet & Tangy BBQ – a layered barbecue profile combining sweetness, spice and tanginess. Available in 7-ounce bags (SRP $4.89) and 12.75-ounce bags (SRP $7.39), the product will see additional size expansions later this year, including the higher-protein single-serve option. “The launch of Doritos Protein marks our strategic expansion into the protein snack category,” said Hernán Tantardini, chief marketing officer, PepsiCo Foods US. “We’re elevating the bold flavour and signature snacking experience consumers expect by using novel flavour and seasoning methods.” The introduction aligns with PepsiCo’s broader strategy of enhancing legacy brands with functional ingredients. Recent launches across its portfolio include: Smartfood Fibre Pop SunChips Fibre Pepsi Prebiotic Cola Poppi Prebiotic Soda Quaker Protein Granola Bars Quaker Protein Old Fashioned Oats Together, these innovations underscore PepsiCo’s effort to meet shifting consumer preferences for foods and beverages that combine taste, convenience and functional benefits.

Aqua Theon has secured a $13 million seed funding round, including $5 million directly invested into its marine plant-based drink brand, OoMee. The company aims to redefine functional beverages through marine plant innovation. OoMee combines a “function-first” approach with satiety support and Seabiotics, making seaweed more approachable for consumers. The brand has already established a presence in over 700 retail locations and maintains a 70% repeat purchase rate online. This milestone reflects growing consumer demand for wellness products built on real ingredients with tangible results. The funding round was supported by investors, partners, and the wider community, underscoring confidence in Aqua Theon’s mission to bring marine nutrition to the mainstream functional beverage market. Top image: © Oomee

As the confectionery sector enters 2026, manufacturers face intensifying pressure to deliver greater product variety, cleaner labels and faster innovation without sacrificing efficiency or compliance. Luca Menassi, general manager Asia at TNA Solutions, examines the technical, regulatory and operational trends shaping the year ahead, from micro-batching and modular production to new packaging and traceability regulations. For much of its modern history, confectionery manufacturing has been optimised around scale and repeatability. High-volume lines producing a limited range of SKUs rewarded efficiency, consistency and long production runs. That model is now under strain. Across jellies, gummies, marshmallows and liquorice, manufacturers are being asked to do more with the same assets: introduce seasonal and limited-edition products, accommodate plant-based and reduced-sugar formulations, and respond to faster-moving flavour trends – often simultaneously. Each of these demands comes at a time when the impact of any inefficiency is amplified by margin pressure from energy costs, labour constraints and raw material volatility. The defining challenge for confectionery producers in 2026, therefore, is not growth alone, but complexity. Success will depend on how well manufacturers can manage variation without compromising throughput, quality or compliance. Micro-batching moves from niche to norm One of the clearest shifts underway is the rise of micro-batching. What was once confined to seasonal novelties or test runs is becoming a mainstream production requirement. Retailers and brand owners are increasingly demanding shorter runs to support limited editions, region-specific flavours and rapid innovation cycles. The growth of functional and wellness confectionery – often produced in smaller volumes – has further accelerated this trend. From a production standpoint, micro-batching places new demands on processing and depositing systems. Changeovers must be fast and predictable, meaning that equipment which performs well at scale but struggles with frequent stops, starts and recipe changes quickly becomes a bottleneck. Manufacturers are therefore reassessing how modularity and flexibility are designed into their lines – not as optional features, but as core performance criteria. Flavour innovation under efficiency pressure Flavour remains one of confectionery’s most powerful tools for differentiation. Berry profiles, tropical blends, layered formats and centre-filled gummies continue to drive consumer interest, alongside more experimental textures such as crunchy inclusions or freeze-dried pieces. The challenge is that flavour innovation often introduces variability into otherwise stable processes. New ingredients can behave differently during cooking, depositing or setting. Multi-layer or centre-filled products require tighter synchronisation between stages. Even minor inconsistencies can affect weight accuracy, texture or visual quality. This year, leading manufacturers will be those that prioritise precision in material handling, consistent product flow and accurate depositing. These will be the factors that enable teams to experiment without destabilising the line. Repeatability and rapid changeovers are no longer opposites Historically, repeatability and flexibility have been seen as trade-offs. Lines were either optimised for long, stable runs or adapted for frequent changeovers at the expense of efficiency. That distinction is quickly becoming outdated. The best-performing confectionery lines today are designed to deliver repeatable outcomes across changing conditions. Recipes can be switched with confidence because upstream and downstream processes remain synchronised. Depositing accuracy is maintained even as formats change. Quality parameters are controlled digitally rather than manually. This balance of repeatability with rapid changeover will define competitive advantage in the months and years ahead. It allows manufacturers to protect core SKUs while continuously refreshing portfolios, without multiplying assets or labour requirements. Regulation becomes more present While consumer trends have dominated recent discussions, regulation is set to play a more visible operational role in 2026. In the European Union, the Packaging and Packaging Waste Regulation (PPWR) and restrictions on PFAS in food-contact materials will move from policy to practice. For confectionery producers, this may mean changes to packaging materials, sealing performance or line compatibility. In the United States, FSMA 204 traceability requirements will come into force, increasing expectations around digital record-keeping and batch-level visibility. These developments extend beyond compliance teams and directly affect production design, data integration and change management. Manufacturers that have already invested in digitally connected systems will be better positioned to adapt, while those relying on manual workarounds may face disruption. Sustainability shifts from targets to engineering decisions Sustainability expectations are also becoming more concrete. Rather than high-level commitments, manufacturers are being judged on measurable reductions in resource use. In confectionery production, this often translates into practical questions: How efficiently is starch handled and contained? How much rework is generated during changeovers? How much film waste occurs during packaging transitions? How consistently are batches produced the first time? Answering these questions requires visibility across the line. Fragmented systems make it difficult to identify losses or optimise performance holistically, whereas integrated approaches, by contrast, allow manufacturers to address sustainability at the level where it is either created or prevented. Embracing a systems mindset What unites these trends is the need for an integrated systems mindset. Confectionery leaders preparing for the year ahead are increasingly stepping back from individual machines or processes and looking at how the entire line functions together. In doing so, manufacturers are asking questions and reassessing how flexibility, precision and accountability are embedded into existing operations. Confectionery’s enduring appeal lies in its balance of familiarity and surprise. Consumers expect their favourite gummies or jellies to taste exactly the same every time – until they don’t, and instead want to try a new spin on classic flavours. Manufacturers must be prepared to cater for both cases. In 2026, that balance will become harder to maintain, but also more valuable. Manufacturers that can combine consistency with curiosity, underpinned by robust and adaptable production systems, will be best placed to navigate the year ahead.

Mars has unveiled a new enterprise-level philanthropic initiative, the Mars Impact Fund, committing $85 million between 2025 and 2027 to support community resilience, scientific development and companion animal health. The fund represents a strategic expansion of Mars’ corporate social responsibility agenda, aligning with the company’s principles-driven, family-owned business model. It complements Mars’ existing sustainability and foundation activities with long-term, targeted investments designed to generate measurable outcomes in markets where the company operates. Initial grants have been awarded to Save the Children and Humane World for Animals. Save the Children will receive $3 million over three years to expand Village Savings and Loan Associations (VSLAs) in cocoa-growing communities in Indonesia, aiming to strengthen livelihoods, child protection and community resilience. Humane World for Animals has been granted $726,000 to enhance veterinary access and training in underserved communities in India and Mexico, addressing both animal welfare and public health outcomes. “The Mars Impact Fund builds on decades of investment in the communities where we operate, strengthening and scaling work already underway,” said Andy Pharoah, vice president of corporate affairs and sustainability. He added: “By partnering with organisations that bring local expertise, we can expand opportunity, strengthen resilience, and improve lives for people and pets globally”. The fund will focus on three strategic pillars: boosting sourcing community resilience, diversifying the pipeline of scientists in food, agriculture and pet care, and improving companion animal wellbeing. It will also serve as Mars’ rapid-response vehicle for disaster relief impacting communities, employees and operations. The initiative signals an ongoing trend among major multinational F&B companies to embed philanthropy directly into enterprise strategy, leveraging core business expertise to drive systemic change. Mars, which generated over $65 billion in revenue across its food, snack and pet care segments, operates globally with brands including M&M’S, Pedigree and Royal Canin. Its veterinary networks, including Banfield and Bluepearl, provide a platform to extend the impact fund’s animal welfare initiatives. From 2028 onward, the company expects to allocate at least $50 million annually to the fund. Featured image: © Mars

PepsiCo-owned soda brand Poppi will launch in the UK next month, marking its first international rollout since PepsiCo's $1.95 billion acquisition in 2025 and testing whether the fast-growing US 'modern soda' segment can translate to British consumers. The brand will be produced and distributed locally by bottler Carlsberg Britvic, with a nationwide debut on 5 March across Tesco stores and Pret A Manger outlets, before a broader rollout later in the year. Poppi’s entry underscores PepsiCo’s strategy to premiumise and diversify its carbonated soft drinks portfolio amid slowing growth in traditional colas. PepsiCo completed its acquisition of the functional soda brand Poppi for $1.95 billion, including $300 million in anticipated tax benefits, back in May last year. Positioned as a low-sugar, low-calorie soda made with real fruit juice and high fibre, the brand sits at the intersection of functionality and indulgence – a space increasingly shaped by demand for 'better-for-you' refreshment. The five-flavour range – Strawberry Lemon, Orange, Raspberry Rose, Lemon Lime and Wild Berry – will be sold in 330ml cans, both singly and in multipacks. While fibre-enhanced sodas remain niche in the UK, PepsiCo is betting that strong branding and social-led marketing, which helped Poppi scale rapidly in the US, can recruit younger consumers and unlock new occasions. For retailers, the proposition is as much about trade-up and fixture disruption as health positioning. Carlsberg Britvic said the brand’s bold design and flavour credentials offer a high-impact addition to chillers, targeting shoppers seeking flavour-led soft drinks with a modern identity. The UK launch will serve as an early indicator of whether functional soda can move beyond the US and carve out a meaningful share in Europe’s competitive carbonates market, where reformulation, sugar reduction and premiumisation remain central battlegrounds.

Figures released by charity Foodrise have revealed that beef and lamb received an estimated 580 times more common agricultural policy (CAP) subsidies from the European Union than legumes in 2020. The 2020 figures show beef and lamb received €8 billion in CAP subsidies from the EU, compared to just €14 million for legumes such as lentils and beans. Dairy also received an estimated 500 times more CAP payments than nuts and seeds (€16 billion compared to just €29 million). Overall, the EU directed three times more CAP subsidies to the production of high-emitting meat and dairy than to plant-based foods in 2020 – around 77% of total CAP subsidies for farmers (€39 billion out of €51 billion). Foodrise published the breakdown of funding for individual food types by the EU in its CAP at the Crossroads  report, published last week. It showed that meat and dairy production received over ten times more CAP subsidies than fruit and vegetable production, and over 16 times more than cereal production. Animal-derived foods are estimated to cause between 81–86% of the total greenhouse gas emissions released during product lifecycle across the EU food production sector – while only providing an estimated 32% of calories and 64% of protein consumed in the EU. The figures come as EU policymakers are due to soon make decisions on public money given to farmers through its common agricultural policy for 2028–2034. Martin Bowman, senior campaigns manager at Foodrise, said: “CAP is at a crossroads, and EU policymakers have a huge opportunity to switch course and take the action required to support a just transition to healthy sustainable plant-rich diets – which we know have the potential to boost farmer incomes, reduce reliance on imports, mitigate climate change, improve Europeans’ health and restore nature”. He added: “At the very least, plant-based foods deserve a fairer share of CAP subsidies, to compete on an equal footing. In line with the recommendations of the landmark Strategic Dialogue report, EU policymakers should urgently introduce a Plant-Based Action Plan to promote plant-based foods across the supply chain, and an Agri-food Just Transition Fund to support farmers in the transition.” The 2024 Strategic Dialogue on the Future of EU Agriculture resulted in an agreement between EU farming groups, civil society, businesses and academics, acknowledging an EU trend toward plant-based foods and stating that it is “crucial to support this trend”. The European plant-based food and beverage market is projected to grow by over 50% to $83.3 billion by 2030. However, the EU has faced criticism from those advocating for a shift toward plant-forward diets due to its delays in taking action – particularly in light of its potential introduction of a labelling ban  that would reserve words like ‘burger’ and ‘sausage’ for meat products, creating barriers for the meat alternatives category.

Beyond Meat has expanded its recently launched range of functional beverages, Beyond Immerse, with the addition of four new flavours. The brand, known for its range of hyper-realistic plant-based meat alternative products, announced its entry into the beverage market in January this year. The sparkling Beyond Immerse drinks are made from pea protein and fibre from tapioca, available in both 10g protein and 20g protein options. They also contain electrolytes for hydration and vitamin C for immune support. Building on the momentum of the initial roll-out, Beyond has today (26 February 2026) announced the addition of Cherry Berry, Strawberry Lemonade, Piña Colada and Cucumber Grapefruit flavours to the line. These join the previously announced Peach Mango, Lemon Lime and Orange Tangerine varieties. © Beyond Meat The new flavours are available for a limited time, exclusively via Beyond Meat’s online Beyond Test Kitchen platform. Ethan Brown, founder and CEO of Beyond Meat, commented on the launch: “Beyond Immerse represents a meaningful next chapter for our brand as we expand beyond centre-of-the-plate protein. We challenged ourselves to redefine the protein drink, designing a beverage that immerses the body not only in protein but more broadly in the remarkable power of plants.” He added: “We can’t wait for consumers to experience the new flavours for themselves.”

Better-for-you cereal and snack brand Catalina Snacks is broadening its lineup with two new product launches: Peanut Butter Protein Cereal and Parmesan Garlic Protein Snack Mix. Both SKUs are available now via the brand’s website, with broader retail distribution expected to follow. The launches reinforce Catalina Snacks’ positioning around bold flavour paired with functional nutrition, centred on protein, fibre and low sugar, as it continues to challenge conventional cereal and salty snack formulations. The new Peanut Butter Protein Cereal delivers 11g of protein per serving, is an excellent source of fibre and contains 0g of sugar, according to the company. Positioned as an alternative to sugar-heavy legacy cereals, the product aims to appeal to shoppers seeking indulgent flavour without compromising nutritional goals. The cereal is designed for multiple dayparts, from breakfast bowls to snacking and dessert occasions, reflecting continued blurring between traditional meal and snack usage patterns in the category. Joining the permanent portfolio after a limited-edition run, Parmesan Garlic Protein Snack Mix responds to strong consumer demand for savoury, high-protein options. The mix features Catalina Crunch cereal squares, almonds, cashews, soy wheels and gluten-free pretzels. Each serving provides 10g of protein, is a good source of fibre and contains just 1g of sugar, a formulation aimed at differentiating from traditional snack mixes often high in refined carbohydrates and added sugars. Sam Martin, chief revenue & marketing officer at Catalina Snacks, said today’s consumers expect both flavour and functionality in the same bite, noting that the new additions continue the brand’s focus on delivering “protein, fibre and lower sugar… without compromise.” Founded in 2018, Catalina Snacks has built its growth strategy around reformulating pantry staples with reduced sugar and added positive nutrition. In 2025 alone, the company says its portfolio helped remove more than 4.9 million pounds of sugar from consumers’ cereal diets. Now available in more than 30,000 retailers nationwide, the brand continues to expand distribution across grocery, mass and e-commerce channels. The addition of Peanut Butter Protein Cereal strengthens its core cereal range, while Parmesan Garlic Protein Snack Mix supports growth in the increasingly competitive better-for-you savoury snacks segment.