Müller UK & Ireland has launched a limited-edition Frijj Chilli Chocolate milkshake, which it claims is the first spicy milkshake in the category. The new flavour combines chocolate with chilli, tapping into the growing ‘swicy’ trend for sweet and spicy flavour combinations. It forms part of Müller’s wider Frijj Freaks Halloween campaign, which sees existing Frijj flavours given new seasonal packaging. The limited-edition Chilli Chocolate milkshake will be available at major retailers until 31 October, or while stocks last. Müller said the launch is designed to appeal to consumers seeking more adventurous and unexpected flavour experiences, while giving retailers an opportunity to drive engagement and impulse purchases in the chilled drinks category during Halloween. The company cited research indicating that two in five global consumers are seeking more adventurous and unexpected creations in indulgent food and drink. Rebecca Spellman, drinks lead at Müller Yogurt & Desserts, said: “Consumers are increasingly looking for exciting and unexpected flavour experiences, and Chilli Chocolate delivers a unique combination of sweetness and spice that's perfect for the season.”

California Governor Gavin Newsom has signed legislation creating a voluntary certification and labelling programme for non-ultra-processed foods, alongside new requirements covering sugar warnings on restaurant menus and children’s meals. Assembly Bill 2244, authored by Assembly Member Jesse Gabriel, establishes what supporters describe as the first certification programme of its kind in the US. The bill was announced earlier this year, with Newsom's signing making it official this week. The legislation creates a ‘Non-Ultra-processed Certified’ seal for food products that meet specified standards relating to processing and ingredients – generally, foods considered 'non-UPF' will be those that are free from synthetic additives, such as artificial colours and flavours. Under the programme, manufacturers will be able to apply for certification through accredited certification agents, with oversight from the California Department of Public Health. The scheme is modelled on the USDA Organic programme and is intended to provide consumers with a front-of-pack indicator for products that meet California’s definition of non-ultra-processed foods. The legislation also requires grocery stores to make certified products easier for consumers to locate through in-store placement. Gabriel said the new seal would provide consumers with “clear trustworthy information” about the foods they buy. He added: “Parents shouldn’t need a PHD in chemistry to understand what they’re feeding their kids.” In 2025, Newsom signed the Healthy Foods, Healthy Kids Act, which established a statutory definition of ultra-processed foods and set out a process for phasing certain products out of California Schools. California has also introduced restrictions on a number of food additives through legislation including the California Food Safety Act of 2023 and the California School Food Safety Act of 2024. Alongside AB2244, Newsom signed legislation requiring chain restaurants to offer at least one children’s meal that meets minimum nutritional standards. Senate Bill 869 will require restaurant menus to identify drinks containing more than the recommended daily intake of added sugar. The measures form part of a wider package of legislation focused on nutrition, food access and public health. Other bills signed by Newsom include legislation establishing a programme to identify locally based suppliers able to provide healthy food to California public schools. The state has also banned the sale of over-the-counter diet pills and dietary supplements marketed for weight loss or muscle building to people under 18. Newsom said the measures were intended to shift the focus of healthcare towards prevention. He added: “We should be about health care, not sick care, recognising that preventing illnesses is far preferable to finding and affording treatments.” The introduction of the certification scheme comes as governments, health organisations and the food industry continue to debate the role of ultra-processed foods (UPFs) in diets.

French dairy cooperative Sodiaal has completed a major IT integration following its acquisition of Yoplait Liberté Canada from General Mills. The cooperative worked with Accenture to migrate the Canadian business onto the SAP platform already used across Yoplait’s European operations. Completed in June 2026, the project is described by Sodiaal as one of the largest IT integrations in its history and establishes a technology framework for further international expansion. The integration harmonised core business processes across the Canadian and European operations, enabling the newly acquired business to operate as part of Yoplait’s wider activities within the Sodiaal group. The project brought together Accenture teams in Paris and Montréal, combining local market expertise with its global delivery capabilities. Myriam Riedel Kienzi, DG Yoplait International and member of Sodiaal’s executive committee, said the acquisition of Yoplait and Liberté’s Canadian yoghurt business represented the cooperative’s “most significant step” in its international development to date. She added that the completed project provides the technology foundation for Sodiaal to operate its Canadian business as an integrated part of the Yoplait business and support its future growth ambitions. Sodiaal is owned by approximately 13,900 farmer-members and represents around 20% of France’s total milk collection. The cooperative has 53 processing sites in France and one in Canada, with activities across more than 40 countries. Around 25% of Sodiaal’s activities are currently conducted internationally. Stéphanie Jandard, managing director and Consumer Goods & Services lead for Accenture France & Belux, said: “The goal was to enable a strategic acquisition to quickly become a fully integrated business, operating through common processes and on a unified platform." According to Accenture, the completed integration provides Sodiaal with a replicable model that can be used to support future international growth. The acquisition of Yoplait Liberté Canada marked Sodiaal’s largest international growth transaction to date, expanding its presence in the Canadian dairy market while bringing the Canadian business onto the group’s existing technology infrastructure.

British start-up A Kind Mind has introduced Lion’s Brain, a new premium hand-cooked crisp range infused with lion’s mane mushroom extract and added zinc. The range is claimed to be a first-of-its-kind innovation for the UK market, tapping into demand for both functional mushroom-infused products and indulgent, gourmet snack options. Functional snacking has surged in popularity across European food retail, with the brand noting particular interest in the trend from Gen Z and Millennial age groups. In addition to using lion’s mane, a functional mushroom commonly associated with cognitive wellness, the product leverages zinc’s EFSA-approved health claim (contributes to normal cognitive function). Three flavours are launching across UK independent retail, wholesale, foodservice and e-commerce: Wild Mushroom & Black Garlic, Shiitake Mushroom & Truffle Salt, and Raclette Cheese & Shallot. All flavours are vegetarian and gluten-free, while the Wild Mushroom & Black Garlic and Shiitake Mushroom & Truffle Salt flavours are also vegan-friendly. The line is manufactured in the UK in partnership with artisan producer Savoursmiths. The crisps are made using premium potatoes and feature an 8% seasoning inclusion rate, designed to ensure ‘uncompromised, restaurant-quality flavour delivery,’ the brand said. All flavours are available in two core trade formats, a 40g impulse single bag (RRP £1.50) and 150g sharing bag (RRP £3.75). Ian Harman, founder of A Kind Mind, said: “Shoppers are increasingly thoughtful about the products they buy, but taste and enjoyment remain absolute non-negotiables in savoury snacking. We’ve spent a considerable amount of time perfecting the recipes, ensuring full regulatory compliance, and creating a proposition that offers genuine differentiation for stockists.”

Ben & Jerry’s has expanded its ice cream range with the launch of a new flavour in a tub and Ice Cream Sticks, bringing two of its bestselling flavours into a handheld format. The new stick range comprises Cookie Dough and Chocolate Fudge Brownie, offering consumers a spoon-free alternative to the brand’s traditional tubs. The Cookie Dough Stick combines vanilla ice cream with chocolate chip cookie dough pieces, while the Chocolate Fudge Brownie variant features chocolate ice cream with brownie pieces. Both are covered in a chocolatey coating. The launch is designed to tap into demand for convenient, portioned ice cream treats, while expanding Ben & Jerry’s presence in the handheld segment. According to Nielsen data cited by Ben & Jerry’s, handheld formats account for 38% of ice cream category value and have grown at a 5% CAGR over the past two years. Lucy McManus, Ben & Jerry’s brand manager, said: “Cookie Dough and Chocolate Fudge Brownie have long been among our most iconic flavours, so expanding into a handheld format felt like a natural next step.” The multipacks contain four 65ml sticks and carry an RRP of £5, with a promotional RRP of £3.75 at the retailer’s discretion. The Ice Cream Sticks will launch in Tesco from 21 September, before rolling out to the wider market from January 2027. The launch comes alongside a new Ben & Jerry’s flavour, Love Nut Hate, which combines sweet cream ice cream with pistachio swirls and pastry pieces. The 465ml tub will retail at an RRP of £5.75, with a promotional RRP of £3.75, subject to retailer discretion. A portion of proceeds from each tub will support organisations working with refugee communities through Ben & Jerry’s Up Collective initiative.

Death Wish Coffee Co. is expanding its seasonal portfolio with the launch of White Chocolate Pistachio, a medium-roast coffee combining toasted pistachio and sweet white chocolate flavour notes. The new blend is set to launch on 29 September, initially exclusively through the brand’s website. It is positioned around the continued popularity of pistachio flavour profiles and the demand for indulgent, seasonal coffee offerings. Made with Certified Fair Trade arabica and robusta beans, White Chocolate Pistachio is described as having a smooth, low-acidity profile and contains no artificial flavours. Sasha Auguste, chief marketing officer at Death Wish Coffee, said: “Pistachio profiles are exploding, but we weren't interested in making just another play-it-safe fall coffee. We built a blend that offers deep, cosy indulgence without compromising on our sustainably sourced standards or our signature smooth taste.” The launch taps into the growing use of pistachio across food and beverage categories, with the ingredient increasingly moving beyond traditional confectionery and dessert applications. White Chocolate Pistachio will be available in 9oz ground coffee bags priced at $13.99 through Death Wish Coffee’s website. The product is scheduled to roll out to major retailers and Amazon in 2027. Death Wish Coffee says its range is available in more than 25,000 stores across the US. Its portfolio includes Dark Roast, Medium Roast, Espresso Roast, Light Roast and Valhalla Java, with its coffees made using Fair Trade and organic coffee.

Baked snack brand Bakeful has added three seasonal products to its range ahead of the autumn period: Donutful Maple Mini Donuts, Muffinful Pumpkin Spice Mini Muffins and Muffinful Apple Cider Mini Muffins. All three are made with non-GMO ingredients, contain no artificial preservatives or colours and carry 25% less sugar than traditional equivalents in the mini donut and muffin category. The products are individually wrapped in packs of five, with two donuts or four muffins per pack depending on the variety. The maple mini donuts are baked rather than fried and finished with a maple glaze. The pumpkin spice muffins target what the brand describes as a flavour profile that "fall fans wait all year for," while the apple cider variant includes real apple pieces and cinnamon. Tony Davis, CEO and founder of Bakeful, said the range was designed with practicality as well as flavour in mind. "These flavours are fun, nostalgic and incredibly delicious, but they're also convenient enough to toss into a backpack or lunchbox," he said. The three products are available now at Target, Amazon and H-E-B, with availability varying by store. All are limited edition. Bakeful's existing range includes Donutful Mini Donuts, Muffinful Mini Muffins and Brownieful Mini Brownies, sold across Target, Amazon, H-E-B, select Kroger and Walmart stores, and direct via bakeful.com.

Carlsberg Britvic has launched a 10-year partnership with The Rivers Trust to support the restoration of rivers, wetlands and floodplains near its manufacturing site in Rugby, UK. The partnership forms part of Carlsberg Group’s wider commitment to replenish 100% of water consumed at production sites in high-risk areas by 2032. Rugby has been identified as a high-risk site under the group’s water risk assessment, which considers factors including water availability, quality, regulation and community-related risks. The initiative will support multiple nature-based projects across the Warwickshire Avon catchment, approximately 15 miles from Carlsberg Britvic’s Rugby site. Projects will include work on the River Leam and other local waterways to reconnect and enhance floodplains, create wetland habitats and improve the landscape’s ability to store and slow water. The projects have been selected based on their position within the wider river system, ecological condition and proximity to communities vulnerable to flooding. They are intended to improve river health while helping to reduce flood risk downstream. The first project is due to begin in October and will reconnect the River Alne with its natural floodplain, while creating a network of storage wetlands designed to slow, store and manage water across the landscape. According to Carlsberg Britvic, the project is expected to reduce flood risk for downstream communities including Henley-in-Arden and Alcester, while supporting biodiversity through new wetland and woodland habitats. The work will be delivered by Severn Rivers Trust, The Rivers Trust’s member organisation for the region. The partnership supports Carlsberg Britvic’s target to replenish 100% of the water used at its Rugby site, equivalent to approximately one million cubic metres annually, by 2032. The company has set an interim target of replenishing 400,000 cubic metres per year by 2028. Based on current assumptions, the projects are estimated to replenish more than 328,000 cubic metres of water annually, with their performance set to be monitored over time. The initiative represents Carlsberg Group’s first water replenishment project in Europe and forms part of its broader water stewardship and sustainability programme. Paul Davies, CEO of Carlsberg Britvic, said: “Water is at the heart of every drink we make, so protecting this precious resource is not only important for our business, it’s a responsibility we take seriously.” He added that the partnership would help turn the company’s water replenishment ambitions into practical action by working with experts and local stakeholders. Mark Lloyd, CEO of The Rivers Trust, said the partnership would enable “practical, nature-based solutions” to restore rivers and catchments, support biodiversity and deliver measurable water benefits. George Clark, programme manager at Severn Rivers Trust, said the investment would support work with farmers and land managers to reconnect rivers with floodplains, create ponds and wetlands and restore natural processes. The projects are intended to support river and wetland health, biodiversity and community resilience beyond the boundaries of Carlsberg Britvic’s Rugby manufacturing site.

Roland Weening has stepped down as chief executive of juice drink maker Capri-Sun Group, ending more than a decade with the company. Weening, who was appointed group CEO in February 2016, left Capri-Sun Group Holding AG with effect from 18 September 2026. The company said he has been released from his position as CEO and from all other duties. Before joining the Swiss beverage business, Weening held senior roles at consumer goods companies Mondelez International and Unilever. Capri-Sun is headquartered in Zug, Switzerland, and was established in 1969 by Dr Hans-Peter Wild’s father. The company has since grown into an international juice drink business, operating 24 manufacturing facilities and employing approximately 1,000 people globally. Following Weening’s departure, Capri-Sun said the business will continue to be managed by its existing executives, officers, directors and employees, alongside owner Dr Hans-Peter Wild. Wild, who built the business over the past five decades, remains chairman of the board. Capri-Sun did not provide further details regarding Weening’s departure or announce a successor to the CEO role.

UK independent drinks wholesaler LWC Drinks has acquired Wigan Beer Company, expanding its presence across the North West and North Wales. The acquisition, completed on 1 August 2026, also includes Wigan Beer’s Keegan’s operation in Holyhead, bringing both businesses into the LWC group. Wigan Beer Company supplies pubs, bars, restaurants and hospitality venues across the North West, while Keegan’s serves customers from its Holyhead site. LWC said the acquisition will strengthen its independent route-to-market across the two regions, combining the local expertise and customer relationships of Wigan Beer and Keegan’s with its national distribution network. The enlarged operation will provide customers with access to LWC’s wider product portfolio, including its Signature Brands range and wine offering, alongside its logistics, customer support and fulfilment infrastructure. For the remainder of 2026, Wigan Beer and Keegan’s will continue operating from their existing locations to maintain continuity for customers and employees. From 2027, LWC plans to integrate the Wigan Beer operation into its Knowsley and Leyland depots. Keegan’s will continue operating from its Holyhead site for the foreseeable future. Ebrahim Mukadam, managing director at LWC, said: “We are delighted to welcome Wigan Beer and Keegan’s to the LWC family. Harry, Adam and the team have built an excellent reputation across the North West and North Wales, founded on strong customer relationships, outstanding service and a deep understanding of the hospitality sector. “This partnership reflects our shared commitment to supporting customers for the long term. By combining LWC's national network and infrastructure with the local expertise and trusted relationships developed by Wigan Beer and Keegan’s, we will create an even stronger proposition for hospitality operators across both regions.” Adam Jones, managing director of Wigan Beer Company, added: “We are pleased to be partnering with an organisation that shares our values and commitment to customer service. LWC is a respected independent wholesaler with a strong reputation for supporting customers and investing in the future. “We believe this partnership represents a positive opportunity for our customers, colleagues and supplier partners, while ensuring the personal service and relationships that have always been central to our success remain unchanged.” LWC said the acquisition will also create additional opportunities for employees through access to its wider business and career development programmes. The deal forms part of LWC’s ongoing expansion of its distribution network and operational capacity across the UK.

Yoshihiko Hani, publisher of Beverage Japan, and Steve Galloway, of Galloway & Associates, highlight some of the stand-out beverage innovations recently launched in the Japanese market. This time, the round-up includes a range of functional offerings targeting different health needs, from post-workout protein boosts to post-meal digestion support. Yogurt-flavoured fermented protein drink Meiji has introduced Savas BioPro Yogurt Aji, a yogurt-flavoured fermented protein drink delivering 15g of fermented protein per 300ml carton. The protein is fermented with lactic acid bacteria to break it down into smaller molecules, making it easier for the body to absorb and with a clean, refreshing taste, it is marketed for a wide range of occasions, from post-workout consumption to everyday drinking. The drink is packaged in Tetra Pak’s TPA300 Edge DC capped carton, marking its commercial debut in Japan. Functional carbonated and jelly drinks House Wellness Foods has launched two new products: Ira Reset, and Perfect Vitamin Ichinichibun no Vitamin & W Mineral Jelly Grape Aji. Ira Reset is a carbonated beverage designed to offer an ‘instant reset’ through a cooling sensation and the refreshing feel of carbonation. Leveraging the company’s expertise in spice technology, the drink features a citrus flavour created by blending cooling agents with aromatic ingredients such as shiso flavouring and juniper berry extract. It also contains gamma-aminobutyric acid (GABA) and three types of B vitamins. With no fruit juice, it comes in a 140ml clear glass bottle from Toyo Glass. Perfect Vitamin Ichinichibun no Vitamin & W Mineral Jelly Grape Aji, meanwhile, is a jelly drink formulated with 13 types of vitamins and a full day’s supply of iron and zinc. This is the first time this series has included iron and zinc, and the product has been created to deliver a juicy flavour while minimising bitterness and astringency. It contains less than 10% fruit juice and is available in a 180g spouted pouch. Prebiotic soda and ice slurry sports drink Suntory Beverage & Food has introduced Yappy, a new carbonated drink brand available in soukai (or ‘refreshing’) kiwi and shifuku (‘blissful’) peach flavours. They are targeted at health-conscious young people and are inspired by the trend of prebiotic carbonated beverages in the US. Each 250ml aluminium can contains 38 calories, 4,000mg of hydrolysed guar gum and 10% fruit juice, achieving a balance between gentle sweetness and a crisp, clean taste. Also from Suntory, designed for midsummer hydration, is Green Dakara Hogureru Koori no Ice Slurry, a sports drink in a PET bottle specifically formulated to freeze into a fine ice slurry texture. Compared to the many pouch-style ice slurry products in the market, it has reduced sweetness for a cleaner taste, aiming to make hydration easier. It contains salt to help prevent heatstroke and 1% fruit juice, and is available in a 490ml square heat-resistant PET bottle from Yoshino Kogyosho. Tomato juice with functional claims Tomato Juice Triple Care Shokuen mu Tenka (or ‘unsalted’) is a new tomato juice from Kagome, classified as a ‘food with functional claims’. Made from tomato juice concentrate, it is marketed for its ability to suppress post-meal spikes in blood sugar and blood neutral fat levels, as well as to lower blood pressure. The active ingredients are tomato-derived dietary fibre and GABA. It comes in a 265g square PET bottle. Japan’s Beverage Innovations have been brought to you for over 15 years by Yoshihiko Hani, publisher of Beverage Japan, and Steve Galloway of Galloway & Associates. Galloway & Associates is a UK and Asia-based strategic management consultancy covering international food and drink markets and specialising in the fast-evolving Japanese and Asian beverages sectors. Reporting on emerging consumer trends, pioneering ingredients and the breakthrough technologies shaping Japan’s drinks landscape, these insights help brands identify growth opportunities, adapt to cultural nuances and bring Japanese-inspired innovations to international markets. For companies seeking to decode the Japanese market or adapt its best ideas for new audiences, Galloway & Associates can support senior management teams to develop market entry strategies, and to apply innovative concepts to their products and brands in other markets. To get in touch and discuss how Galloway & Associates might support you, please contact Steve. Email: steve@gallowayconsult.com | Telephone: +44 (0)7815 563473

Arca Continental Coca-Cola Southwest Beverages (AC-CCSWB) has completed a $42 million expansion of its San Antonio, Texas, facility, adding warehouse capacity and a second production line. The Coca-Cola bottler has expanded its warehouse operations by 170,000 square feet as part of the project, which is designed to increase production and storage capacity and support growing demand across Central Texas. The completed expansion was marked by a ribbon-cutting ceremony in San Antonio. According to AC-CCSWB, the enlarged warehouse can now hold an additional 20% of product, helping the company manage demand spikes during holidays and other seasonal fluctuations. Susanne Brady-Lusk, president of Arca Continental Coca-Cola Southwest Beverages, said the San Antonio site plays an important geographic role within the company's territory. “[I]t is the right time to invest in this expansion project as our business continues to grow year after year,” she said. The investment is intended to strengthen the bottler's ability to supply customers across the Central Texas region, with the company citing rising consumer demand as a key driver behind the expansion. The San Antonio project forms part of a wider investment programme by AC-CCSWB across its territory. The company has also invested in facilities in Fort Worth, Houston and Waco as it seeks to expand its operational capacity ahead of future growth. Coca-Cola has served the San Antonio community for nearly 60 years, with AC-CCSWB employing approximately 900 people locally. The company produces, markets and distributes Coca-Cola products across Texas and parts of New Mexico, Oklahoma and Arkansas. It operates seven production plants and 37 distribution facilities, employing more than 9,000 people and serving more than 31 million consumers across its territory. AC-CCSWB is part of Arca Continental, one of the world's largest Coca-Cola bottlers. The wider group operates Coca-Cola franchises across Mexico, Argentina, Ecuador, Peru and the southwestern US, serving more than 130 million consumers.