Primo Brands Corporation has named Eric Foss as its new chairman and chief executive officer, effective immediately. Foss succeeds Robbert Rietbroek, who is stepping down from the role. He brings extensive experience leading global consumer goods and beverage companies. Foss previously served as chairman and CEO of several large-scale, brand-focused businesses, earning recognition for his leadership approach and focus on innovation, execution and long-term growth. Dean Metropoulos, director and former non-executive chairman of the board, said: "I am delighted to announce Eric has agreed to take up the positions of chairman and CEO of Primo Brands. He knows the company well, having served on our board (and the board of Primo Water)." "With his extensive experience as chairman and CEO of global branded beverage and direct store distribution businesses, Eric is highly qualified to lead Primo Brands' future growth and value creation." Foss added: "It is a true privilege to serve as chairman and CEO of Primo Brands. The company is well positioned in the large, attractive and growing healthy hydration market. We have an industry leading brand portfolio, a strong go-to market system and a team of talented and committed teammates." "We continue to progress, unlocking the power of last year's business combination and have multiple growth vectors as we move forward. I want to thank Robbert for his service and contributions. I look forward to continuing to work with Dean as a member of the board and want to thank the board for their support and confidence." Metropoulos, who is stepping down as non-executive chairman but will remain on the board, added: "Following conversations with the board as we move into the next phase of the breakthrough merger that established Primo Brands, I believe now is the right time to step away as non-executive Chairman. I am confident that Eric's extensive experience in consumer driven at-scale selling and service-oriented business models across the food and beverage industry will drive progress at Primo Brands." "I want to thank Robbert for his leadership and contributions to the company. Robbert's leadership was foundational in orchestrating the first year as Primo Brands and establishing it as a leader in the North American branded beverage space with a focus on healthy hydration. We wish him continued success." Top image: © Primo Brands

Herbalife, a global health and wellness company, has expanded its Liftoff energy supplement line with two new flavours – Cola and Ginger Beer, bringing a nostalgic, soda-inspired twist to the functional beverage category. Designed for on-the-go consumers, the new zero-sugar, low-calorie Liftoff varieties deliver a refreshing taste alongside science-backed ingredients for energy, focus and alertness and are available exclusively through Herbalife in the US and Puerto Rico. Since its debut in 2005, Liftoff has become one of Herbalife’s best-selling products, in part due to its convenient stock pack and functional formulation. Each serving contains 75mg of caffeine, Panax ginseng to support mental alertness, vitamin C and a full spectrum of B vitamins. Vicki Alaniz, VP of marketing for Herbalife North America, said: “With these new flavours, we are introducing the familiar taste of classic sodas to the functional beverage space, giving our independent distributors more ways to connect with consumers embracing a wellness-driven lifestyle.” The launch comes as the US energy drink market is projected to reach $41.4 billion by 2033, driven by a strong consumer demand for functional, better-for-you beverages. In response, Herbalife has expanded its Liftoff portfolio globally, with the drinks now available in more than 65 markets and making its debut in India earlier this year.

Finnish seafood tech company Hailia has released new data showing that fish products made from salmon filleting sidestreams – including heads, fins and frames – contain significantly higher levels of essential nutrients than conventional fillets. According to the analysis, seafood products made with sidestreams can contain up to 20 times more calcium, five times more marine collagen, twice as much iron and ten times more zinc per 100g compared to salmon fillet products. The study also found elevated levels of vitamin D and omega-3 fats. Hailia said the higher concentrations are due to the increased presence of bones and cartilage in the raw materials, which boost calcium and vitamin D content. The company noted that marine collagen levels in sidestream-based products can reach 2g per serving, comparable to many collagen supplements currently on the market. Hailia CEO and founder Michaela Lindström said the findings highlight the opportunity to use parts of the fish traditionally considered low-value to create nutritionally dense, ready-to-eat products. “Our data shows these raw materials can serve a much bigger purpose, not just as traditional ingredients, but as a natural source of nutrients like marine collagen that are increasingly sought after in global wellness markets in supplement form,” she said. The company also pointed to iron as a growing nutritional concern, particularly for women. Hailia’s analysis indicates that salmon heads, frames and fins contain double the iron content of fillets, suggesting sidestream-based products could help address iron deficiency while improving resource efficiency in seafood processing. CTO and co-founder Otto Kaukonen said the results mirror past trends in other food sectors. "Traditional processing has prioritised fillets, even though the heads, frames and fins contain much higher levels of collagen, calcium and iron. With Hailia’s technology, we can finally unlock the full nutritional potential of these parts," he added. Hailia’s technology converts fish sidestreams into ready-to-use food products, expanding their application beyond small pelagics and salmonids to a wider range of species. The company said the approach allows processors to add value to low-yield raw materials while meeting demand for nutrient-rich, sustainable seafood.

Diageo has announced a £5 million investment over the next five years to restore up to 3,000 hectares of degraded peatland across Scotland. The initiative, delivered in partnership with environmental group Caledonian Climate, aims to boost carbon storage, enhance biodiversity and improve water management in key landscapes critical to the Scotch whisky industry. Peat, which gives many Scotch whiskies their distinctive smoky flavour, plays a vital environmental role beyond whisky production. Healthy peatlands act as natural carbon sinks and help regulate water flow and quality, a crucial factor given that water is the number one ingredient in Scotch. However, many of Scotland’s peatlands have become degraded, releasing carbon and threatening local ecosystems. Ewan Andrew, president of global supply and chief sustainability officer at Diageo, said: “Restoring and protecting Scotland’s peatlands is essential to addressing climate change, protecting biodiversity and reducing carbon emissions“. “We’re taking a multi-pronged approach through restoration, innovation and collaboration, to restore many times more peat than we use, ensuring the smoky character of Scotch can continue sustainably for generations.” The restoration programme will be managed by Caledonian Climate, working with scientific experts, landowners, NGOs and community partners. Monitoring will focus on carbon sequestration, biodiversity and water resilience, with Wetlands International providing impact measurement support. Freddie Ingleby, managing director at Caledonian Climate, said: “By bringing together a wide range of stakeholders, this initiative will accelerate peatland restoration at scale across Scotland“. Projects will also explore opportunities to combine private investment with public funding, such as the Scottish Government’s Peatland Action Fund, and will include partnerships with organisations such as the RSPB on the Oa nature reserve on Islay, a site that holds particular importance for the whisky industry. “We’ll take a science-led approach, sharing learnings across the sector to advance understanding and drive nature recovery,” Ingleby added. Alongside the restoration efforts, Diageo is taking steps to reduce its own reliance on peat in the whisky-making process. Innovations in malting operations have already improved peat-use efficiency by 5% since trials began in spring 2024. The company is also investigating technologies to recirculate peat smoke in maltings and exploring whether peat displaced from other industries, such as energy infrastructure projects, could be repurposed for whisky production. These projects form part of Diageo’s broader science-based approach to resource efficiency and its ambition to share learnings across the Scotch whisky sector. Coenraad Krijger, CEO of Wetlands International, added: “Healthy peatlands are extraordinary climate champions. This collaboration will restore huge areas of degraded Scottish peatlands for the benefit of people, nature and climate, and we hope it inspires others across the industry to follow suit.” Diageo’s investment reflects a growing recognition across the whisky industry that sustainability is inseparable from quality and long-term viability. With climate change posing risks to water availability, raw materials and iconic landscapes, the restoration of peatlands stands as both an environmental and strategic imperative.

Döhler has partnered with US nutraceutical manufacturer VitaWorks, aiming to expand innovation across North America’s health and functional nutrition industry. The two companies will combine their strengths to provide customers with next-generation nutrition solutions through enhanced formulation, blending and packaging capabilities. Döhler brings its expertise in natural speciality ingredients – including flavours, colours, botanical extracts and functional ingredients – while VitaWorks will share its manufacturing and formulation capabilities. Together, they aim to deliver agile, science-backed and clean label nutrition solutions designed to meet rising consumer demand for ‘effective, natural and transparent nutrition’. VitaWorks operates two facilities in Fairfield, New Jersey, and Tempe, Arizona. As part of the agreement, Döhler is partnering with VitaWorks on a cutting-edge blending and processing facility. The plant will focus on novel flavour and powdered delivery systems, significantly expanding on-site development capacity and accelerating product innovation for North American customers. The partnership will also establish a West Coast Development Lab, creating a collaborative hub for concept-to-market product creation. Customers will gain access to an expanded range of dosage and packaging formats, including tablets, capsules, soft gels, powders, gummies and liquids – all supported by full turnkey services from formulation through final packaging. VitaWorks and its affiliated manufacturing companies – including its nutritional gummies business Gummy Works, and liquid ingestibles specialist Celmark Labs – are led by founder and CEO Keith Frankel. Paul Graham, president of Döhler Americas, said: “Keith Frankel has continually raised the bar for quality, innovation and leadership within the supplement industry. Our collaboration with his team and manufacturing platform represents a powerful step toward enabling faster, smarter and more sustainable nutrition innovation across North America.” Frankel commented: “Döhler’s reputation for scientific rigour and natural innovation aligns perfectly with our mission. By combining Döhler’s world-class ingredient technologies and formulation expertise with our manufacturing network’s operational strength, we’re redefining what’s possible in the development and delivery of functional nutrition products.”

Coffee Mate is expanding its Harry Potter-inspired line with the launch of new Butterbeer-flavoured creamers and cold foam. The line includes three products: Butterbeer-flavoured creamer; Butterbeer zero-sugar flavoured creamer; and Butterbeer-flavoured cold foam. The range features butterscotch, cream and caramel notes and marks the first time Butterbeer-flavoured creamers and cold foam will be sold nationwide in the US. Amanda Zaydman, Nestlé's director of brand marketing for the coffee and beverage division, said: “With the launch of our Harry Potter Butterbeer Flavoured Creamers and Cold Foam, we’re inviting fans to transform their daily brew into something truly enchanting. Our ongoing partnership with Warner Bros Discovery Global Consumer Products continues to inspire us to bring the flavours of the wizarding world to life in new ways, blending beloved storytelling with the Coffee Mate passion for flavour innovation." Products will roll out at select retailers in December, with wider national availability from January 2026. Pricing is set at $4.49 for a 28oz creamer and $5.49 for a 14oz cold foam canister.

Oatly has launched Oatly Baristamatic, a newly developed oat drink created specifically for automated coffee machines. The drink is designed to help coffee machines operate more smoothly without compromising on the popular taste of Oatly’s best-selling Barista Edition. It optimises machine performance by reducing the risk of sedimentation in milk containers, supporting overall machine flow. The beverage has been developed using the original Oatly Barista recipe, delivering the same functionality but with a slightly higher fat content (3.2g vs 3g) to help support foam stability and a lower viscosity to allow better flow through automated machines. Oalty Baristamatic is also fortified with vitamin D, B12, riboflavin and calcium. Like the rest of the brand’s range, it is soya-free and free from added sugars, sweeteners, emulsifiers, stabilisers, colours and artificial flavours. Bryan Carroll, general manager at Oatly UK and Ireland, described Oatly Baristamatic as a “breakthrough” innovation that has been tested and approved by coffee machine manufacturers. “It delivers all the versatility of the classic Barista Edition – hot or cold, smooth or frothed – while supporting coffee machine performance,” he continued, adding that the drink ensures a “smoother experience for both machine and human,” whether the coffee is made by a barista or poured from an automated machine at a service station. Baristamatic is available now directly from Oatly or from major wholesalers in January 2026.

British butter brand All Things Butter has expanded its range with the launch of Brandy Butter, a new festive variant. The product blends British cream, smooth brandy and icing sugar to create 'a rich, velvety texture' designed for pairing with seasonal desserts such as Christmas pudding, mince pies and pastries. It is sold in 150g tubs at an RRP of £2.95. The launch follows the company’s September debut of Truffle Butter, continuing its focus on chef-crafted flavoured butters. The brand’s portfolio also includes Chocolate, Cinnamon Bun, Garlic & Herb, Salted, Unsalted and Salted Spreadable varieties. According to data from North Star, spending on flavoured butters rose 24% year-on-year in the 52 weeks to 7 September 2025. Toby Hopkinson, co-founder of All Things Butter, said: “ Brandy Butter is a true festive staple – but we wanted to give it that All Things Butter touch. We’ve taken our rich, British cream and blended it with smooth brandy and just enough sweetness to create something truly special." All Things Butter Brandy Butter is available at Ocado and Waitrose, with a rollout to Sainsbury’s from 8 December, priced at £2.95 for 150g.

Heineken Studio, Heineken’s innovation hub, has launched a limited-edition brew in collaboration with French interior designer Axel Chay. The partnership is centred around brewing innovation, artistic vision and quality experiences, Heineken Studio said in a press release announcing the collaboration. It is inspired by social occasions with friends in Chay’s birthplace, Marseille, designed to enhance experiences when bringing both friends and new connections together over a drink. Chay joined forces with Heineken’s master brewer, Willem van Waesberghe, to craft the seasoned lager along with a custom-designed can inspired by his life in the city. The brew infuses notes of peach and pineapple to reflect the warm and sunny South of France, and Camargue salt – native to Marseille – with Heineken’s classic taste. The custom can merges Chay’s creative vision with Heineken’s branding. It is also launching alongside a ‘social set,’ comprising a tray, coaster and glassware. Willem van Waesberghe, master brewer at Heineken, said: “Our creative partnership began with an exploration of Axel’s base of Marseille and his vision for the beer. Our goal was to craft something that harmonised the crisp, refreshing character of Heineken with flavours that held a deep, personal meaning.” The collaboration will be available in France from 17 November online and at select venues across the country, as well as via a dedicated pop-up store in Marseille between 14-15 November.

Nichols, the soft drinks group behind brands like Vimto, has announced the appointment of Matthew Rothwell as its new chief financial advisor and company secretary, effective no later than 13 April 2026. Rothwell brings a wealth of experience from senior financial roles across major UK-listed, consumer-facing businesses, having previously worked at Asda, Sainsbury's and THG. Nichols’ board said Rothwell’s appointment reflects its commitment to strengthening the group’s leadership as it continues to execute its long-term growth strategy across both its UK and international soft drinks markets. Liz McMeikan, chair of Nichols, said: “Following a comprehensive, diligent search process, we are delighted to announce Matthew’s appointment to the Board. This appointment reflects our commitment to attracting high-calibre leadership, and his experience and capabilities align very well with our strategic priorities.” Rothwell will succeed David Taylor, who has served as interim finance director since February. Taylor will step down at the end of the month after providing support during the transitional period. McMeikan continued: “On behalf of the board and everyone at Nichols, we thank David Taylor for his contribution and exceptional commitment during this interim tenure". To ensure continuity until Rothwell’s arrival, Rebecca Hughes, the group’s financial controller, will serve as non-board finance director and support the senior leadership team. Commenting on his upcoming appointment, Rothwell said: “I’m excited to be joining Nichols, a business with a proud heritage, iconic brands and a clear strategy for future growth. I look forward to working with the board and management team to build on this strong foundation and deliver sustainable performance and value for shareholders.”

Storck USA has added a new festive twist to its line-up of Werther’s Original, with a limited-edition gingerbread-flavoured soft caramel, available across the US this month. The new seasonal variety blends Werther’s signature creamy caramel with the warm, spiced notes of classic gingerbread. Kelly Cook, president at Storck USA, said: “Gingerbread is a flavour that brings people together during the holidays and pairing it with our rich, creamy caramel makes for the ideal seasonal indulgence.” The launch headlines the brand’s 2025 holiday collection, which also marks the return of Cookie Butter Crème, another limited edition favourite featuring a caramel shell filled with speculoos-flavoured cookie butter crème. Both seasonal varieties are available for a limited time at retailers across the US.

After three years of field trials across 20 demonstration sites, the EU-funded ClieNFarms project has shown that climate-neutral farming is achievable through systemic, nature-based innovation. Launched in 2022 under the EU’s Farm to Fork Strategy, the initiative tested and scaled practical methods to reduce greenhouse gas emissions while enhancing soil health, biodiversity and water retention across diverse European farming systems – from Mediterranean olive groves to Atlantic dairy farms. The project’s trials delivered measurable environmental improvements. In Belgium, sugar-beet growers reduced nitrogen use by 30-50% through precision fertiliser injection. Irish farms achieved up to 40% nitrogen savings by combining protected-urea fertilisers with white-clover pastures. Meanwhile, in Portugal’s Alentejo region, introducing biodiverse strips between olive rows improved rainwater infiltration and reduced erosion, strengthening drought resilience. “ClieNFarms shows that the solutions for climate-neutral farming already exist – what matters now is connecting them,” said Stelios Dritsas, project partner at EIT Climate-KIC, the EU’s climate-innovation initiative supported by the European Institute of Innovation and Technology (EIT), which has supported the project’s communication, training and cross-project collaboration. “When farmers, scientists and policymakers work together, innovation becomes action and local change adds up to systemic impact,” Dritsas added. Central to ClieNFarms is the Innovative Systemic Solution Space – a network of “living labs” where farmers, researchers, advisors and businesses co-develop locally tailored solutions. The project’s first Policy Brief argues that climate neutrality in agriculture must consider soil health, biodiversity and water and nutrient cycles, rather than focusing solely on greenhouse-gas reductions. To support broader adoption, the consortium has released two resources: a Scaling Toolbox to help stakeholders plan and adapt climate-neutral transitions; and a Catalogue of Climate Solutions featuring tested practices from demonstration sites across Europe. The project also explored circular models for reducing waste and emissions. In the UK, researchers trialled an N₂ slurry processor that converts animal manure into nutrient-rich fertiliser while preventing nitrogen losses. In Romania, feeding trials using oilseed by-products reduced methane emissions from small ruminants by up to 15% and improved milk quality. In France, near-permanent soil cover between crops showed low-input systems can sustain productivity while cutting fertiliser dependence and building soil organic matter.