Nestlé is investing CHF 310 million (approx. $383 million) in its nutrition and health business in Brazil through 2028, including the construction of a new infant formula manufacturing facility in Ituiutaba, Minas Gerais. The CHF 94 million (approx. $116.2 million) plant will produce infant formula for the Brazilian market as well as for export, giving Nestlé additional manufacturing capacity in one of its strategically important nutrition markets. The investment programme will also include upgrades to Nestlé’s nutrition and health factory in Araçatuba, São Paulo, which serves as the company’s main Brazilian hub for infant, medical and adult nutrition products. Nestlé will also expand production of key ingredients, with whey output set to increase by 15% by 2029. The Ituiutaba facility is expected to begin operations in the second quarter of 2028 and will create approximately 100 jobs. It will be Nestlé’s second infant nutrition factory in Brazil and will incorporate digital and automated technologies aimed at improving manufacturing efficiency, product quality and food safety. Jeff Hamilton, CEO of Nestlé Zone Americas, said: “Nutrition is one of Nestlé’s key categories globally and today accounts for around 20% of Group sales. Brazil is a strategic market for this business, and this investment will expand local production capabilities while increasing access to high-quality, science-based nutrition products.” The investment reflects Nestlé’s strategy of increasing production capacity closer to major consumer markets as demand for nutrition products grows. Brazil is one of Nestlé’s most important markets globally, and the company sees further potential in infant and broader nutrition categories. Expanding domestic manufacturing is expected to allow the business to respond to demand while also creating additional export capacity. The planned increase in whey production will further strengthen Nestlé’s local ingredient supply for nutrition products. The company expects output to rise 15% by 2029 as part of the wider investment programme. The Ituiutaba plant’s use of automation and digital manufacturing technologies also points to Nestlé’s focus on modernising its production infrastructure. The company said the technologies will support efficiency while maintaining standards around product quality and food safety. The project is expected to contribute to regional economic development through new employment, increased production and investment in the local supply chain. For Nestlé, the expansion reinforces the strategic importance of nutrition and health within its global portfolio. With the category accounting for approximately one-fifth of Group sales, Brazil is being positioned as an increasingly important production and growth hub for the business.

Phizz is expanding its Daily Immune+ range with a new Strawberry flavour as the hydration brand looks to drive consumption beyond the category’s traditional summer peak. The new Daily Immune+ Strawberry comprises 20 effervescent tablets, with each tablet designed to make one drink. The product combines Phizz’s hydration formula with electrolytes and a multivitamin containing vitamins C and D, iron, zinc and selenium. The new variant will roll out across UK retailers from August and September, building on the performance of Daily Immune+ Orange, which launched in August 2025. Phizz said Daily Immune+ Orange is now its fastest-growing immune support product and the company’s leading hydration launch of the past 52 weeks. The addition of Strawberry is intended to build on consumer demand for the proposition while bringing a new flavour to the brand’s portfolio. Phizz is positioning the launch around the opportunity to make hydration a more relevant everyday habit during the colder months. The company said hydration remains a strongly summer-led category, despite growing consumer interest in wellness and immune support during winter. According to Phizz, the hydration category has grown 118% year-on-year, while the immunity category has grown 3.9%. Daily Immune+ is designed to connect the two occasions, combining hydration with nutrients associated with immune support. Dr Paul Anastasiades, Phizz co-founder and head of product development, said the formulation was developed around the relationship between hydration and the body's protective barriers, including those in the nose and throat. He also highlighted vitamin D as a particular consideration during winter, when reduced daylight hours can affect the body's production of the vitamin. Dan Cray, Phizz co-founder, said: “Immune+ is already showing that combining hydration with proactive immune support can give consumers new reasons to prioritise hydration through winter, while driving incremental category growth," Daily Immune+ Strawberry has an RRP of £9.50 for a 20-tablet pack, equivalent to 40p per serving. The product launched at Tesco and Tesco Ireland on 24 August, with Holland & Barrett following on 1 September. Morrisons is scheduled to stock the product from 28 September, while Boots is due to go live in mid-October.

Vivien McEwen Nina Brennecke As the EU’s Empowering Consumers for the Green Transition (ECGT) Directive introduces stricter expectations for environmental claims and sustainability labels, businesses face a pivotal moment: to move beyond broad promises and towards communication that is transparent, specific and supported by credible evidence. While the new rules will require greater scrutiny of consumer-facing claims, they also present an opportunity for brands to build trust, differentiate themselves and turn credible sustainability communication into a source of competitive advantage. Vivien McEwen, carbon footprint label programme manager and Nina Brennecke, agriculture, food and beverage client manager at the Carbon Trust, explain. The EU's Empowering Consumers for the Green Transition (ECGT or Empco) Directive comes into effect on 27 September 2026, introducing stricter requirements for environmental claims, sustainability labels and consumer communications. Its objective is simple: to help consumers make informed purchasing decisions by tackling misleading environmental claims and improving transparency around sustainability information. Many businesses are currently viewing the ECGT through a compliance lens. However, for food and beverage brands, ECGT represents an opportunity to build trust, differentiate products and strengthen brand value in an increasingly competitive and sustainability-conscious market. Who is affected? ECGT applies to all organisations communicating to consumers in the European Union, regardless of where they are based. This means that service providers, manufacturers, brand owners, retailers and e-commerce businesses serving EU consumers will all be affected. Importantly, the rules apply not only to product packaging but also to websites, online product pages, advertising, promotional materials and other consumer-facing communications. Though business-to-business communication is currently out of scope, the direction of travel is clear, and it is recommended to consider communication across these channels too. Why the food and beverage sector is in the spotlight Food and beverage production has a significant impact on the environment. For that reason, sustainability has become a defining issue across the industry. From regenerative agriculture and responsible sourcing to animal welfare, low-carbon ingredients and packaging, companies are investing heavily in sustainability initiatives and communicating these efforts to consumers. It is also one of the sectors most exposed to ECGT because sustainability information plays a significant role in consumer purchasing decisions. Products are purchased frequently, packaging serves as a primary communication channel and brands often rely on environmental and sustainability claims, labels and certifications to differentiate themselves in a highly competitive market. As a result, consumers are regularly exposed to messages about these topics. This combination of high purchase frequency, strong consumer interest in sustainability and widespread use of on-pack claims makes the sector a particular focus for efforts to improve transparency and tackle greenwashing. ECGT seeks to address this challenge by encouraging more specific, transparent and evidence-based communication. In doing so, it will reshape the competitive landscape. Businesses with robust environmental data, trusted third-party verification and labels aligned with the requirements will stand out. Trust is a commercial advantage Consumers are increasingly demanding proof, not promises. Recent research findings summarised below show that shoppers actively seek products carrying a carbon footprint label and other credible environmental information when making purchasing decisions, and even switch away from brands that remain silent on these important issues. The ECGT is likely to reinforce this trend by creating a marketplace with fewer, but more trusted, claims and labels. Food and beverage brands willing and able to communicate independently verified sustainability credentials clearly and credibly can build consumer trust, preference and strengthen brand loyalty. The business case for credible sustainability communication The commercial impact of trustworthy sustainability communication is being demonstrated by some of the world's largest retailers. There is already evidence that consumers reward trusted sustainability signals. Amazon's Climate Pledge Friendly programme, which helps shoppers identify products meeting recognised sustainability criteria, has been linked to stronger product performance across several categories: The figures show how trusted sustainability communication can translate into measurable commercial value. When information is clear, recognisable and independently validated, it can help consumers make purchasing decisions with greater confidence in a crowded market. In a sector where products are purchased frequently and brand loyalty can be difficult to maintain, credible sustainability communication can become a source of competitive advantage. For food and beverage businesses, this means investments in robust environmental data, third-party verification and transparent claims are not simply about regulatory readiness. They can also support consumer preference, strengthen brand resilience and help unlock commercial value in a market where trust is becoming an increasingly important differentiator. What does this mean in practice? The new rules do not prevent businesses from talking about sustainability. Rather, they encourage companies to communicate in ways that are transparent, specific and supported by evidence. For many food and beverage brands, this means moving beyond broad statements and focusing on measurable environmental performance. Claims relating to carbon emissions, sourcing practices, packaging improvements, regenerative agriculture or biodiversity outcomes will require stronger substantiation and clearer explanations. It also means paying closer attention to sustainability labels and certification schemes. As consumers and regulators place greater scrutiny on environmental claims, independently verified schemes like the Carbon Trust product carbon footprint label, can provide brand trust. Four actions food and beverage businesses should take now 1. Set up a cross-sector working group ECGT preparation should not sit with sustainability teams alone. Marketing, legal, sales, procurement and sustainability teams all need a shared process for reviewing claims, monitoring regulatory developments and balancing compliance with effective consumer communication. In addition, many food and beverage companies seek international consistency in brand communications; hence, involving international touch points and understanding local implementation of ECGT is essential. 2. Review existing sustainability claims Conduct a review of packaging, websites, product pages, advertising and social media content to identify environmental claims currently in use. Assess which claims are generic, product-specific or linked to future targets, and whether they rely on supplier data, certification schemes or lifecycle assessments. Businesses should also consider claims implied through imagery (such as leaves), green or natural colours, symbols and self-created labels, not just those made through words. 3. Assess the evidence behind each claim Assess whether environmental claims are supported by robust data, recognised methodologies and clear documentation. Companies should be able to demonstrate exactly what is being claimed, where the benefit applies, and the evidence supporting it. 4. Evaluate sustainability labels and verification Review existing sustainability labels, certifications and claims against the expectations of the new regulatory landscape. Independently verified product footprints, recognised certification schemes and third-party assurance can help strengthen credibility and build consumer trust. A chance to lead, not just comply As consumers increasingly aim to reduce their impact on the environment, and ECGT reshapes how environmental claims and sustainability labels can be used, food and beverage businesses have an opportunity to strengthen both regulatory readiness and consumer trust. Businesses that act early to review claims, improve data quality, ensure independent third-party verification and use trusted labels will be best placed to navigate the changing landscape with confidence and benefit from the opportunities of the changing competitive landscape.

From new ingredient solutions and emerging food trends to cutting-edge technologies, market insights and valuable connections, Fi Europe 2026 will bring the global food and beverage ingredients community together in Frankfurt this November. As the leading global food ingredients event, Fi Europe will welcome more than 1,650 exhibitors and over 27,000 expected attendees from 135+ countries, creating three days of opportunities to source ingredients and solutions, discover innovation, meet new suppliers and partners and gain insights to inform the next generation of food and beverage products. Register before 7 September to save up to 70% on your visitor pass. Ticket prices will increase after this date, making now the best time to secure your place at Europe's leading ingredients event. Explore the full breadth of the ingredients industry Fi Europe spans the entire food and beverage ingredients supply chain, bringing together ingredient manufacturers, suppliers, distributors, buyers, R&D specialists, product developers and production professionals under one roof. Across four dedicated show areas – Food Ingredients, Health Ingredients, Pet Food and Nutrition Hub, and Tech – Services and Equipment – visitors can explore everything from functional ingredients and additives to processing technologies and solutions for product development and manufacturing. The 2026 exhibitor line-up includes many of the industry's leading names, including Arla Food Ingredients, Cargill, FrieslandCampina Ingredients, Glanbia and Prinova, alongside hundreds of specialist suppliers showcasing new ingredients, technologies, applications and services. For professionals looking to source new solutions, compare suppliers or uncover opportunities in new markets, Fi Europe offers a unique opportunity to connect with the full supply chain in one place. Get closer to the latest innovation Innovation is at the heart of Fi Europe, with multiple ways for visitors to discover the latest products, technologies and ideas across the show. The 'New Product Zone' will showcase the latest product launches, complemented by trend insights from Innova Market Insights, helping visitors understand not only what is new, but the consumer and market trends behind it. At the 'Tasting Bar,' visitors can sample new products and ingredients from leading suppliers, while 'Innovation Tours' will offer expert-led routes through standout suppliers and products, hosted by NutriMarketing, Foodvalley and the Upcycled Food Association. Places on the tours are available on a first come, first served basis. The 'Exhibitor Showcase Theatre' will give exhibitors a platform to unveil their newest products, technologies and research directly to the industry, while the 'Start-up Challenge' will put the spotlight on tomorrow's industry leaders as they pitch ideas with the potential to reshape how food is produced, sourced and consumed. Together, these experiences give visitors multiple ways to move beyond simply seeing what's new and get closer to the innovations that could influence their next product or business decision. Stay ahead with expert insights The opportunities to learn continue across the Fi Europe content programme, with more than 30 hours of expert-led sessions exploring the trends, technologies and market forces influencing the food and beverage industry. The Fi Europe Conference and Innovation Hub will bring together leading experts and thought leaders to examine key industry developments, with speakers from Mintel, Innova Market Insights, The Protein Brewery, FMCG Gurus, Everest Group and more. From changing consumer preferences and market dynamics to new technologies and approaches to product development, the programme is designed to give attendees practical insights they can take back to their businesses. Build valuable connections Fi Europe is also a major meeting point for the global ingredients community, offering opportunities to connect with potential suppliers, customers, partners and industry peers from around the world. Alongside meetings and conversations across the show floor, dedicated networking features will create additional opportunities to exchange ideas and build relationships. The 'Women’s Networking Breakfast' will bring together professionals for connection and conversation, while the 'Future of Nutrition Lunch & Learn' will offer focused discussion around the trends and developments influencing the industry over the next 3-5 years. Whether you're looking for a new ingredient supplier, exploring solutions for your next product, researching the latest market trends or seeking new business partners, Fi Europe brings the people, ideas and solutions together in one place.

Barilla Group is set to acquire Goodles, the fast-growing mac and cheese brand founded in 2020 with a focus on combining indulgent comfort food with improved nutrition. Founded as Gooder Foods in October 2020, Goodles has built a presence across major and independent US retailers in just over four years. The California-based company has positioned its products around premium nutrition, bold flavours, and a brand identity designed to appeal beyond the traditional children’s mac and cheese segment. Following the completion of the deal, Goodles will continue to operate as a standalone brand from its Santa Cruz headquarters. According to the company, its 73-person team will be retained, with no reporting changes, while Zeszut will remain CEO. The brand will also retain control over its product development, recipes, ingredients, suppliers and marketing. Zeszut said: “We could not dream up a better partner for our little brand and our beloved, hard-working team. We chose the Barilla Group because they can help us innovate and grow internationally while letting us make gooder decisions and maintain our quality.” For Barilla, the acquisition provides an entry point into a brand that has developed significant momentum among younger consumers and families, while giving Goodles access to the resources and international footprint of one of the world's largest pasta companies. The acquisition comes as Barilla continues to build its portfolio around a broader range of food occasions. The fourth-generation family-owned company, founded in 1877, operates in more than 100 countries across pasta, sauces and bakery products. The companies say they share a focus on food quality, taste and carefully selected ingredients, as well as a broader ambition to bring products associated with enjoyment to consumers around the world. Guido Barilla, chairman of the Barilla Group, said: “We had been following Goodles closely for some time and became increasingly impressed by the strength of the brand, the quality of its products, and the momentum behind its growth." He added that the strength and unity of the Goodles management team were also factors in Barilla's decision to pursue the transaction. The deal remains subject to regulatory approval. KO Law and Centerview Partners are advising Goodles, while Weil Gotshal & Manges LLP, PedersoliGattai, Piper Sandler and Orbin & Company, LLC are advising Barilla Group. Financial terms were not disclosed.

UK bone broth brand Freja is expanding into the ambient soup category with a new range of ready-to-eat pouches and instant soup sachets made with bone broth and natural ingredients. Launching in September 2026, the move marks Freja’s first entry into the soup category and its biggest product launch to date. The brand said the range is designed to combine the convenience of ambient soup with a focus on recognisable, whole-food ingredients. The ready-to-eat range comprises three varieties: Classic Chicken & Vegetable, Pea, Leek & Lemon and Tomato & Red Pepper. The 560g pouches have an RRP of £4.95. The Instant Bone Broth Soup range, also priced at £4.95, includes Thai Chicken, Classic Tomato, and Spinach & Leek. The products are sold in packs of three 30g sachets. According to Freja, both ranges use bone broth as their base and contain naturally occurring collagen and protein. The company said it has avoided artificial thickeners, emulsifiers and flavourings, instead using vegetables and other natural ingredients to build flavour and texture. Freja said the launch is intended to bring new product development to an ambient soup category that it believes has remained relatively unchanged compared with chilled soup. The company is positioning the products around growing consumer interest in ingredient transparency and less processed food, while retaining the convenience associated with cupboard-stable soup. The ready-to-eat pouches are designed for lunch and light-meal occasions, while the instant products target at-home, workplace and on-the-go consumption. Jessica Leather, co-founder of Freja, said: “Soup feels like such a natural category for Freja to move into because broth has always been the starting point for really good soup. When we looked at the ambient soup category, it felt like there had been very little real innovation for years. At the same time, people are increasingly looking at ingredient lists and asking whether convenience really needs to come with lots of additives and highly processed ingredients.” Founded in 2020 by husband-and-wife team Ed Armitage and Jessica Leather, Freja initially focused on ready-to-use bone broth cartons. Its portfolio has since expanded to include Instant Bone Broth, Bone Broth Powder and Collagen Protein Blends. The products will roll out across selected major UK grocers and wholesalers throughout September and October, alongside direct-to-consumer sales through Freja’s website and Amazon. The launch is being supported by a campaign dubbed “Souptember”, with Freja aiming to use the expansion to increase its presence beyond the specialist bone broth category.

The Hershey Company has appointed Dave Hulays as chief financial officer, succeeding Steve Voskuil. Dave Hulays Hulays most recently served as senior vice president of finance and brings almost 30 years of financial leadership experience across Hershey and Procter & Gamble (P&G). He joined Hershey in 2012 as vice president of finance for Canada and has since held a range of senior finance roles spanning the company’s US and international operations, global supply chain, M&A, corporate financial planning and analysis, tax and treasury, finance strategy and enterprise transformation. Prior to joining Hershey, Hulays spent 15 years at P&G, holding positions across commercial finance, supply chain, strategy, global business development and global business services in North America and international markets. Voskuil, who has led Hershey’s finance organisation for the past seven years, plans to retire in early 2027. He will move into the role of senior vice president of strategic projects, supporting initiatives for Hershey CEO Kirk Tanner and the company’s board while assisting with the leadership transition. Tanner said: “Dave is a proven, enterprise-minded finance leader who has helped shape nearly every corner of this business, from our commercial and supply chain organisations to our growth agenda. He leads with rigor, accountability and courage. I'm confident he's the right person to lead our finance organisation into its next chapter." "I also want to thank Steve for his leadership over the past seven years. He has been an incredible partner to me and to this company, and his continued partnership will support some of our most important priorities as we move through this transition." Hulays added: “I'm proud and honoured to serve as Hershey's next CFO. Working alongside Steve over the years has been a privilege, and his mentorship has played an important role in preparing for this transition. Together, we've built a strong foundation, and I'm looking forward to driving our next generation of growth."

Chobani has launched a limited-edition ube-flavoured dairy coffee creamer in the US. The new Ube Sweet Cream Coffee Creamer is made with ube, milk, cream and cane sugar, delivering a subtly sweet and slightly nutty flavour. The product contains no artificial flavours, colours from artificial sources or hydrogenated oils. During development, Chobani’s R&D team consulted Filipino employees about the ube products and desserts they grew up with, using their feedback to help shape the finished flavour profile. Nina Felix, senior director of supply chain optimisation at Chobani, said: "When the R&D team approached me, I shared a list of ube pastries, desserts and grocery products for them to try before beginning work on this project to get a sense of how most Filipinos enjoy it". “When I tried the finished product, I immediately thought of the ube macapuno ice cream I grew up buying from the mamang sorbetero – a Filipino street ice cream vendor. It really took me back.” For the product’s limited-edition packaging, Chobani partnered with Manila-based Filipino artist Patricia Doria, who created three Halloween-inspired designs using vivid colours and her distinctive airbrush style. The packaging also aims to introduce consumers unfamiliar with ube to its origins and pronunciation. Chobani Ube Sweet Cream Coffee Creamer will be available at retailers across the US from September, priced at $7.49.

Bunge Global has agreed to sell two sugarcane mills in Brazil to COFCO International as the global agribusiness company continues to sharpen its portfolio around its strategic growth priorities. The transaction covers Bunge’s Rio Vermelho and Nova Unialco mills, located in the municipalities of Junqueirópolis and Guararapes in São Paulo state. The facilities joined Bunge when the company completed its business combination with Viterra in July 2025. The transaction remains subject to customary closing conditions, including the receipt of required regulatory approvals. Julio Garros, Bunge’s chief operating officer, said: “As Bunge focuses on our strategic priorities and positions the business for long-term growth, this transaction is the right step forward. We are grateful to the sugar mills team for their dedication and contributions to the company.” The sale represents another change to the asset portfolio Bunge inherited through its combination with Viterra, which significantly expanded the company’s global agricultural footprint. For COFCO International, the acquisition adds two Brazilian sugarcane-processing assets in São Paulo, one of the world’s major sugar and ethanol-producing regions. The transaction further underscores the strategic importance of Brazil’s sugarcane sector to global agricultural commodity markets and food and beverage supply chains. Bunge remains focused on its broader agribusiness operations, spanning grain origination, storage and distribution, oilseed processing and refining, and plant-based oils, fats and proteins. The company operates in more than 50 countries and supplies agricultural ingredients and products across food, feed and fuel markets. The company said the divestment is part of its effort to position the business for long-term growth while continuing to focus on its core strategic priorities. Financial terms of the agreement were not disclosed.

FrieslandCampina has completed two investment projects at its Gerkesklooster cheese production site in the Netherlands, aimed at improving processing efficiency, reducing resource use and increasing the value recovered from milk streams. The projects involve the optimisation of the site's whey processing operation and the construction of a new milk reception facility. The new milk reception installation has been designed to create shorter and more streamlined product flows across the site. FrieslandCampina said this will support more efficient operations while reducing energy and water consumption. The facility is also expected to lower maintenance costs and increase the use of recycled water, reducing the site's reliance on mains water. Alongside the milk reception project, FrieslandCampina has completed an upgrade to its whey processing installation. The investment means the Gerkesklooster site can now produce high-quality whey suitable for use in infant formula. Whey produced at the site will be transported to FrieslandCampina's Borculo facility for further processing. The projects are part of efforts by the dairy company to improve the efficiency of its manufacturing operations while extracting greater value from raw milk. Sibble Jan Broos, plant director at FrieslandCampina Gerkesklooster, said: “With the completion of these two projects, Gerkesklooster has taken another important step towards a future-proof operation. The projects also reinforce one another. The new milk reception facility enhances efficiency and sustainability, while the upgraded whey processing capabilities enable us to unlock even more value from our milk streams.” FrieslandCampina said the upgraded Gerkesklooster operation will combine improved resource efficiency with increased opportunities to add value to its milk streams.

US-based Medici Brands, the parent company of nutrition brand David Protein and newly launched confectionery brand HallPass, has raised $250 million in Series B financing. The round was co-led by Greenoaks and Valor Equity Partners, who previously invested in David’s $75 million Series A round last year. The Series B round saw additional participation from founder and CEO Peter Rahal, Iconiq and Imaginary Ventures. David launched initially as a direct-to-consumer brand in September 2024 with a single product, its flagship protein bar, containing 28g of protein, 150 kcal and no sugar. Since, the brand has expanded its offering into further categories, including frozen desserts and ready-to-drink shakes, and is now sold in more than 35,000 retail locations including Walmart, Target and Costco, on track to surpass $300 million in revenue in 2026. HallPass, Medici’s new confectionery brand, launched nationwide at Walmart in August. The brand aims to deliver the taste and experience of traditional confectionery at ‘a fraction of the calories and sugar,’ without the premium price typically associated with ‘better-for-you’ products. Additionally, the company has revealed plans to launch a third consumer brand, Rowdy, later this year. The Series B funding will be used to accelerate growth, including expanding HallPass’ retail presence and portfolio, extending David into new formats and categories, advancing product innovation, and supporting the launch and scale of new brands such as Rowdy. Rahal commented: “We are not interested in telling people to stop eating the foods they love. We want to improve public health by making those foods smarter: lower calories, less sugar, no compromise on taste or experience. If we can do that across categories, better nutrition becomes easier by default.” Neil Shah, partner at investor Greenoaks, said: “Two years ago, David Protein showed customers they no longer had to choose between great macros and great taste, and it became one of the fastest-growing CPG brands in America”. “But that was never the whole ambition. Now, Medici is bringing that approach to the rest of the store, building a house of brands that delivers the taste consumers adore, without making the compromises they have grown to accept. We believe Medici is building the first technology-enabled platform in food, and we are proud to deepen our partnership with Peter and the Medici team.”

Bubbies Ice Cream is bringing a seasonal twist to the frozen novelty aisle with the launch of Pumpkin Pie Drizzled Mochi Ice Cream, a limited-edition addition to its Drizzled Mochi range. The new flavour combines pumpkin pie-inspired ice cream with cinnamon, nutmeg and cloves, encased in soft mochi and finished with a whipped cream-flavoured drizzle. The product is positioned as a bite-sized alternative to traditional pumpkin pie, targeting consumers seeking seasonal flavours in a portion-controlled frozen format. Each piece contains 100 calories, according to the brand, and the product is non-GMO and made with Certified Kosher Dairy, no rBST and no artificial ingredients. The launch builds on Bubbies’ Drizzled Mochi Ice Cream platform, which the brand introduced late last year. The company has focused the range on combining mochi ice cream with flavoured drizzles designed to replicate familiar dessert combinations. Theresa Sarna, director of marketing at Bubbies Ice Cream, said: “We wanted to create something completely different this year for pumpkin season to give fall lovers a new way to celebrate, especially while the weather is still warm out." Sarna said the whipped cream-flavoured drizzle was developed to complement the traditional pumpkin pie flavour profile while offering a different format for seasonal snacking. The limited-edition six-pack has a suggested retail price of $6.99 to $7.99. Founded in Oahu in 1985 as a scoop shop, Bubbies has since developed a portfolio of more than 20 mochi ice cream flavours and other frozen dessert products.