Italian food-tech start-up Foreverland has raised €6 million in funding to support the international expansion of its cocoa-free chocolate alternative, Choruba. The round, which brings Foreverland’s total capital raised to €9.4 million following its previous funding raise in 2024 , includes follow-on participation from existing investors Kost Capital and Maia Ventures. It also saw new backing from CDP Venture Capital’s Accelerator Fund and Italia Venture II Fund; Riello Investimenti SGR’s Linfa AgriFoodTech Fund; and Newtree Impact. Foreverland said the latest funding will accelerate its expansion across Europe, with a focus on strengthening relationships with confectionery players in Germany, France and Italy. Based in Puglia, Italy, Foreverland processes locally sourced ingredients, such as carob, into cocoa-free chocolate alternatives at its production facility, opened last year . These alternatives, which are fully plant-based, are designed for industrial use, supporting manufacturers as they navigate cocoa price volatility and supply disruption. The site recently obtained International Featured Standards (IFS) certification, confirming its adherence to international quality and safety standards. Another key focus for Foreverland is a move into the organic space, having recently introduced a dedicated organic Choruba line to complement its core conventional offering. The company believes it is currently the only producer offering an organic cocoa-free alternative at industrial scale, with several organic products made with Choruba already available in Italian and French retail. Massimo Sabatini, co-founder and CEO of Foreverland, said: “This round validates our execution, not just as a food-tech innovator, but as a reliable industrial partner for confectionery manufacturers”. He added: “With IFS Food certification in place and demand accelerating, we’re scaling commercial growth across Europe, strengthening key partnerships and bringing in senior talent from the cocoa and chocolate industry to support manufacturers at scale”.

Danone has entered into an agreement to acquire UK plant-based functional nutrition brand Huel in a deal reportedly worth around €1 billion. In a statement shared this morning (23 March 2026), dairy giant Danone said the acquisition aligns with its Renew Danone strategy, which aims to drive sustainable, profitable growth for the company. While the exact amount was not disclosed in Danone's announcement, the Financial Times reported the €1 billion figure, citing a 'person close to the deal' as its source. Huel, headquartered in Hertfordshire, UK, has built a successful brand within the active/complete nutrition space since its establishment in 2015. The company’s range, made with fully plant-based ingredients, spans RTD drinks, powdered beverages and savoury meal solutions. The transaction will combine Huel – which has built a strong direct-to-consumer sales platform and established audience in the UK, Europe and US – with Danone’s scale, R&D capabilities and global reach. Danone said it aims to accelerate growth, innovation and international expansion for the functional nutrition brand. The deal remains subject to customary closing conditions, including regulatory approvals. Huel will continue to operate as it does today, run by its existing leadership team, Danone confirmed. James McMaster, CEO of Huel, commented: “We've spent ten years building a brand with a positive impact on people's health…Most people don't get enough protein, fibre or the right nutrients. That's the problem Huel exists to solve.” He added: “With Danone, we will now have the infrastructure, distribution and R&D capability to go further, into new markets and to more people, as demand for convenient, complete nutrition continues to grow. We're so proud of what the team has built, and excited about what comes next.” This latest agreement follows Danone’s acquisition of Kate Farms , a plant-based clinical nutrition brand based in the US, last year. Danone’s acquisition of plant-based and functional nutrition brands broadens its reach in the health and wellbeing segment, enabling it to capitalise on growing consumer interest in functional foods and further expand beyond traditional dairy products. Meal replacement shakes – a key part of Huel’s core offering, though the brand prefers to position them as ‘complete nutrition’ products – have grown significantly in recent years, valued at over $15 billion globally in 2025. Interest in these products, as well as other functional nutrition offerings, has risen as busy consumers seek products that are positioned as both healthy and convenient. Additionally, high-protein and complete nutrition products have become increasingly popular in line with rising use of GLP-1 medications, as well as those generally seeking support with weight management, muscle growth and overall wellbeing.

Alpla has opened its first base plant in the Philippines, marking an expansion of its operations in the Asia Pacific region. The facility, located in Filinvest Technology Park in Calamba City, has been producing plastic bottles and closures since summer 2025. The plant, which officially inaugurated on Thursday 19 March 2026, spans 4,800 square metres and combines production, administration and logistics functions. According to the company, it represents a shift from Alpla's previous presence in the country, where it operated as an in-house partner producing preforms and bottles within a customer’s filling facilities since 2014. L-R: Christian Kotschy (general manager for Alpla Philippines), Johann Brieger (Austrian ambassador), Walter Ritzer (COO for Alpla Group), Ronald Tichelaar and Francis Ceballos (senior VP for Filinvest Land). The new site produces containers, bottles and closures using injection stretch blow moulding (ISBM), extrusion blow moulding (EBM) and compression moulding (CM). It supplies multinational FMCG companies, beverage producers and local manufacturers. The facility launched with four production lines and has capacity for five additional lines. Alpla employs around 40 people at the site. Production began following site adaptation work in early 2025, with initial machinery operational by mid-year. Alpla's managing director for APAC, Ronald Tichelaar, said: "We see great potential in the Philippine market and aim to differentiate ourselves with complete system solutions. With ISBM, EBM and CM already installed, we can offer customers a high level of vertical integration, global quality standards and efficient, reliable production from day one. Expanding our portfolio here was the logical next step." "Establishing a new plant is always a challenge. In Calamba City, new technologies and the search for skilled workers were added to the mix. Now we have strengthened our team and are ready for more."

In a strategic move to diversify beyond its core carbonated beverage portfolio, Indian beverage group Varun Beverages has announced the acquisition of South African dairy company Crickley Dairy through its subsidiary, The Beverage Company (BevCo). The deal, disclosed via regulatory filings to both the National Stock Exchange of India and BSE Limited, involves BevCo acquiring a 100% equity stake in Crickley Dairy from parent company Clark Holdings. The transaction is valued at ZAR 238 million (approx. $14 million), subject to regulatory approvals, including clearance from South Africa’s competition authorities. The acquisition aligns with Varun’s broader strategy to expand into high-growth adjacent categories, particularly value-added dairy and juice-based beverages. Traditionally known as a key bottler for global soft drink brands including Pepsi and Mountain Dew, the company is increasingly looking to tap into evolving consumer demand for functional and nutrition-focused products. With Crickley Dairy's operations in South Africa’s dairy segment, Varun gains an entry point into a category that complements its existing distribution and cold-chain capabilities in the region. This move also reinforces Varun Beverages' commitment to expanding its footprint in Africa, a region where BevCo already plays a significant role in the company’s operations. By integrating dairy into its portfolio, Varun can leverage BevCo’s established manufacturing and distribution infrastructure to accelerate a move into the category. For Varun, the move signals a shift toward becoming a more diversified beverage player alongside its bottling expertise. The transaction is subject to regulatory approvals.

Clarisse Loiseau The EU’s revised Breakfast Directive will reshape how jams and jellies are formulated across Europe. By increasing the minimum fruit content required in jams and extra jams, the regulation encourages products with less added sugar, but also introduces new formulation challenges for manufacturers. Clarisse Loiseau, R&D application specialist for fruit at Cargill, explores how higher fruit content affects texture, gel formation and processing stability – and what product developers should consider when adapting recipes ahead of the June 2026 deadline. The European Union’s revised Breakfast Directive (Directive) introduces updated compositional and labelling standards for several staple breakfast products, including honey, fruit juices, jams, jellies and marmalades. One of the most significant changes affects jams and marmalades. Under the revised Directive, the minimum fruit content required for jam will increase from 35% to 45%, while extra jam will require at least 50% fruit, up from 45% previously. These changes are intended to reduce reliance on added sugars while encouraging products with a more fruit-forward composition. The Directive (EU) 2024/1438 was adopted in April 2024. Member states must transpose it into national legislation by December 2025, with the new requirements applying from June 2026. Although the regulation primarily focuses on improving consumer transparency and supporting healthier dietary patterns, its implications extend deep into product development and industrial processing. For manufacturers, increasing fruit content may appear straightforward from a regulatory perspective, but from a formulation standpoint, it introduces several technical considerations that must be carefully managed. While the Directive specifically applies to jams and marmalades, the broader shift toward higher-fruit formulations is part of a wider market trend across fruit-based products. Consumers increasingly associate fruit-based ingredients with more natural and higher-quality products, in line with wider clean-label trends. For example, Innova Marketing's research shows that 42% of global consumers define clean-label foods as those made with natural ingredients, while nearly half have increased their purchases of fresh and minimally processed foods. This has encouraged manufacturers to explore fruit-forward formulations across applications such as yogurt preparations, ice cream ripple sauces and bakery fillings, where higher fruit content can support both clean-label positioning and product differentiation. These products rely on similar formulation principles, where the balance between fruit solids, sugars, acidity and gelling systems ultimately determines texture and stability. As fruit levels increase, developers must consider how ingredient functionality performs across different applications and processing conditions to maintain the desired product quality. Why higher fruit content changes the formulation balance Traditional jam formulation relies on a delicate balance between fruit solids, sugar concentration, pectin and acidity to create the desired gel structure and texture. Increasing fruit content alters that balance in several ways. In practice, when the fruit proportion increases, the amount of added sugar in the recipe is typically reduced so that the final product still reaches a similar dry matter level, usually around 60°Brix. The objective is therefore not necessarily to reduce the total soluble solids, but to rebalance the formulation while maintaining the composition required for jam. The challenge then shifts largely to the processing stage. Because fruit contains a high proportion of water, manufacturers must carefully manage the cooking process to evaporate sufficient water and reach the target dry matter level while preserving fruit quality, flavour and colour. Achieving this balance requires precise control of time, temperature and concentration during cooking. At the same time, fruit naturally contains calcium ions, organic acids and fibres, all of which influence how pectin behaves during gel formation. The concentration of these components can vary depending on the fruit variety, growing conditions and season, introducing an additional layer of variability for manufacturers. Together, these factors mean that increasing fruit content often requires adjustments not only to the formulation itself but also to the processing conditions used during production. The role of pectin in high-fruit jam systems Pectin remains the primary gelling agent used in most fruit spreads, but not all pectin systems behave the same way under changing formulation conditions. High-methoxyl (HM) pectins traditionally rely on high sugar concentrations and acidic environments to form stable gels. As long as the formulation maintains a sufficiently high dry matter level, typically above ~ 60°Brix, HM pectins can continue to perform effectively even when the relative proportion of fruit increases. Low-methoxyl (LM) pectins offer an alternative approach and are often more suitable for formulations with lower sugar content. These pectins form gels through interactions with calcium ions naturally present in the system rather than relying primarily on high sugar concentrations. However, this also means their performance becomes closely linked to the calcium content naturally present in fruit. Amidated low-methoxyl (LMA) and conventional low-methoxyl (LMC) pectins provide optimal gel strength within a specific calcium range. If the calcium concentration is too low, the pectin cannot form a sufficiently strong three-dimensional gel network, resulting in a softer texture. At the other extreme, excessive calcium can increase pectin reactivity and trigger premature gelation during processing, which may lead to reduced gel strength, a granular texture or an increased risk of syneresis. For product developers, selecting the appropriate pectin system therefore becomes essential when reformulating products with higher fruit content or lower added sugar. Reformulation challenges for manufacturers As manufacturers prepare for the Directive’s implementation, several practical challenges may arise during reformulation. One important consideration is cost. Fruit is typically one of the most expensive components in jam formulations, meaning that increasing fruit content can have a direct impact on the overall cost of the recipe. Manufacturers, therefore, need to balance regulatory compliance with cost efficiency, ensuring that higher fruit levels do not compromise product affordability or production margins. In this context, selecting ingredient systems that deliver strong functionality and efficient performance becomes increasingly important for optimising overall formulation cost. Manufacturers also must consider how to maintain the expected sensory properties of the final product. Consumers are typically highly sensitive to changes in texture, spreadability and flavour balance in fruit spreads. Increasing fruit content can also influence sweetness perception, requiring careful adjustment of sweetness systems to maintain the desired taste profile. In addition, production processes may need to be optimised. Changes in fruit concentration can alter the behaviour and reactivity of the pectin system, which in turn affects key processing parameters such as filling conditions and setting times during industrial manufacturing. Application trials illustrate this effect clearly. When fruit content in a strawberry jam formulation (60°Brix, pH 3.1) increases from 35% to 45%, the pectin system becomes more reactive, and the setting temperature rises by approximately 7.5°C. Such changes can significantly influence processing behaviour and must be taken into account during reformulation. Manufacturers must therefore evaluate both the formulation and the processing environment when adapting recipes. Preparing for the transition Although the Directive introduces new requirements, the broader shift toward higher fruit formulations has already been underway for several years. Consumer demand for products perceived as more natural, fruit-rich and lower in added sugars has encouraged manufacturers to explore higher fruit formulations well before the regulatory changes were announced. For this reason, many manufacturers have already begun exploring reformulation strategies. Early testing and formulation trials will be essential for companies that have not yet adapted their recipes. Access to application expertise and ingredient functionality knowledge can help accelerate this process by allowing manufacturers to evaluate different formulation approaches and identify the most suitable gelling systems for their specific products.

Fox’s Burton’s Companies (FBC) is expanding its Fox’s Crunch Creams portfolio with the launch of a new Chocolate and Vanilla flavour, aimed at driving incremental sales in the fast-growing chocolate biscuit segment. Rolling out from 25 March, the new product combines two thick, crunchy chocolate biscuits with a smooth vanilla cream filling, delivering the signature taste and texture associated with the Crunch Creams range. The NPD comes as demand for chocolate-flavoured biscuits continues to rise, with the segment now valued at over £509m within the Anytime Treats category. FBC is positioning the new variant as a complementary addition to the existing range, which is currently worth £14.2m. Jo Harwood, chief sales and trade marketing officer at FBC, said “Fox’s Crunch Creams are a British classic, with huge brand awareness and buyability among shoppers. We’re excited to bring newness and diversity into the range with this new flavour." Harwood added that the product had performed strongly in consumer testing, achieving a 96% overall liking score among shoppers aged 18–40, particularly for taste, texture and filling. “With this incredible score, and the huge popularity of the Double Chocolate assortment flavour, we’re confident the product will be a big seller with both existing Crunch Creams fans and new ones,” she said. The new Chocolate and Vanilla Crunch Creams will be available at an RSP of £1.50 per 200g pack, with confirmed listings in B&M, Home Bargains and Tesco. The launch comes amid strong momentum for FBC in the sweet biscuits category, where the company reports value growth of 12.5% and unit growth of 5.7% year-on-year.

Eternal.Ag has raised €8 million in fresh funding to accelerate the development and deployment of its AI-powered autonomous harvesting robots, targeting one of the most pressing challenges in controlled-environment agriculture: labour shortages. The start-up, headquartered in Cologne, Germany, attracted investment from Simon Capital, Oyster Bay Venture Capital, EquityPitcher Ventures and Backbone Ventures. The capital will be used to expand commercial operations across Europe, enhance product capabilities and extend automation to additional crop types. Greenhouse farming is becoming increasingly critical to ensuring a stable, year-round supply of fresh produce, particularly as climate volatility, land constraints and pest pressures intensify. However, the sector faces a deepening labour crisis. In Europe, greenhouse labour availability has declined by as much as 30% since 2010, with further shortages in the coming decades, Eternal.Ag noted. The company aims to address this gap through fully autonomous robots capable of performing repetitive and physically demanding harvesting tasks without human intervention. By enabling continuous operations, Eternal.Ag positions its technology as a solution for improving reliability, productivity, and cost efficiency in greenhouse environments. The company’s flagship system, 'Harvester,' is designed specifically for tomato greenhouses and can operate up to 22 hours per day. Powered by artificial intelligence, the robot ensures consistent harvesting quality while adapting to variability in plant structures and growing conditions. Eternal.Ag's co-founder and CEO, Renji John, said: “We train and validate our systems in virtual greenhouse environments, reducing development cycles from months to days. Once deployed, each robot continuously feeds operational data back into the system to improve performance over time." The modular design of the platform also enables future expansion into broader greenhouse tasks, supporting a long-term roadmap toward fully autonomous operations. Simon Capital's Niklas Leske said: "Labour shortages pose a structural risk to one of the most efficient and sustainable methods of food production. Robotics offers a scalable solution to ensure consistent, decentralised food production in the face of rising demand and climate pressure.” Founded in 2025 by John and co-founder Sherry Kunjachan, Eternal.Ag has grown to a 26-person team with operations spanning Europe and India, including an office in Bengaluru. The latest funding round will support continued hiring, product development, and commercial rollouts across key European greenhouse markets. The company envisions fully automated greenhouses by 2040, in which robotics systems handle all major operational tasks, minimising reliance on manual labour.

Tyson Foods has expanded its Jimmy Dean brand with a new range of high-protein frozen products, reflecting growing demand for protein-rich foods across meal occasions. The new line-up includes breakfast bowls, sandwiches and waffles, offering between 20g and 40g of protein per serving. The products target consumers seeking convenient, higher-protein options beyond traditional breakfast formats. The High Protein Bowls deliver 40g of protein per serving and combine scrambled eggs with meats and cheese. Variants include Chipotle Protein Bowl with Chicken, Classic Sausage & Bacon and Zesty Monterey & Bacon. The High Protein Sandwiches provide 25g of protein per serving and are available as Grilled Chicken on Ciabatta, Sausage on a Spiral Croissant and a Breakfast Burger on Brioche. The company has also entered the frozen waffle category with Protein Waffles, containing 20g of protein per serving. Flavours include Buttermilk, Blueberry and Cinnamon. Kristina Lambert, chief growth officer at Tyson Foods, said: “Protein has become a priority at all eating occasions, not just a breakfast consideration. This new line-up builds on what people already trust and love about the Jimmy Dean brand by delivering great taste, convenience and purposeful nutrition. It provides even more ways to fuel busy days.” The products are now available at select US retailers nationwide.

Javvy Coffee is extending its reach beyond coffee with the launch of Clear Protein Refreshers, a new ready-to-mix functional beverage designed to combine hydration, light energy and protein in a low-calorie format. The product officially launched online in March with distribution via the brand’s website and Amazon, followed by a retail rollout later in the month. The Clear Protein Refreshers mark Javvy’s entry into the fast-growing segment of lighter, café-inspired functional drinks, offering an alternative to both traditional protein shakes and sugar-heavy refreshment beverages. Positioned for post-workout hydration, between-meal consumption, or general energy support, the product is formulated to deliver 10g of clear protein per serving without the heaviness typically associated with dairy- or plant-based shakes. Each serving also contains 3g of fibre, 45mg of caffeine, prebiotics, collagen, electrolytes, zero sugar and no artificial sweeteners, flavours or colours. The range launches with three fruit-forward flavours, Strawberry Acai, Peach Passionfruit and Mango Pineapple, aligning with popular café beverage profiles while tapping into demand for refreshing, juice-like functional drinks. Unlike traditional ready-to-drink formats, the product is sold as a powder, enabling consumers to prepare beverages on demand by mixing with water, an approach that supports both convenience and portability. Co-founder and chief marketing officer of Javvy Coffee, Brandon Monaghan, said: "Refreshers is an important next step in the evolution of our brand. We’re expanding into the wider café beverage space with a smarter alternative to the sugary drinks typically found in traditional chains.” Clear Protein Refreshers are priced at $39.95 for a 20-serving pouch online, with a smaller 14-serving pack planned for retail distribution.

Kraft Heinz’s Kraft Mac & Cheese brand has added a new protein-boosted innovation, PowerMac, to its portfolio in the US. Tapping into the protein boom, the new product contains 17g of protein and 6g of fibre per serving. It aims to deliver a nutrition-boosted offering that stays true to the taste, convenience and affordability of the brand’s popular core range. With more than half of consumers seeking more protein and fibre according to Mintel research, Kraft Heinz noted that growth of  ‘better-for-you’ mac and cheese offerings is significantly outpacing the broader mac and cheese category. However, the company observed that consumers purchasing these ‘better-for-you’ varieties are not buying as frequently as the wider mac and cheese category’s consumers. The new innovation combines protein- and fibre-enriched macaroni pasta with Kraft Heinz’s classic cheese powder, delivering what the brand describes as a ‘creamy and craveable’ product offering the same familiar cheese taste as its core offering. Available in two flavours, Original and White Cheddar, PowerMac rolls out at major retailers across the US in April 2026, priced at $2.99 per 7.25oz box. It will also expand into other formats later this year. Ashleigh Edmonds, senior director of marketing for Kraft Mac & Cheese, said: “Kraft Mac & Cheese has been setting the pace in category innovation with new flavours and formats, and we’re excited to extend that work with the introduction of PowerMac”. She added: “As a consumer-obsessed brand, we developed PowerMac for consumers who want more from their everyday meals without compromising on great taste. PowerMac delivers the benefits fans are craving in a way that only Kraft Mac & Cheese can; with a product that outperforms similar offerings in taste, while offering more food at a better price.”

Marina Di Migueli For decades, taste has shaped food innovation. Now, texture is stepping into the spotlight, especially for Gen Z, who are reshaping how quality is judged. Marina Di Migueli, global marketing director for Starch, Protein and Mouthfeel at Tate & Lyle, explores how the younger generation of consumers is shaping the latest in innovation. This generation has grown up in a digital culture where experiences are shared instantly, and novelty is a recognised marker of value. As a result, food is no longer judged solely on flavour. Mouthfeel – the interplay of texture, the contrasts it delivers, and wider sensory cues – is now central to how products are experienced and shared. Mintel reports that more than a third of Gen Z consumers in the US are actively seeking new textures in non-chocolate confectionery, while more than a quarter look for salty snacks that blend multiple textures. From crispy-coated ice cream nuggets to peel-apart banana-shaped breads, texture is fast becoming a driver of exploration and preference. This reflects more than a desire for novelty - it signals a deeper appetite for multisensory engagement. Mouthfeel now plays a crucial role in turning a good product into a memorable one. Mouthfeel: a sensory driver of quality In food science, mouthfeel is the sensory experience of how food looks, tastes, sounds and feels, shaped by the way texture interacts with flavour, aroma and sound. For younger consumers in particular, mouthfeel has become a key marker of quality and satisfaction. Mouthfeel is not just about pleasantness but also excitement and memorability. A creamy dessert, a crisp snack or a chewy centre can all signal indulgence and value. On the other hand, if a product feels thin, flat or inconsistent, consumers may quickly judge it as low quality, regardless of how it tastes. This shift is placing pressure on food and beverage manufacturers to treat texture as a design consideration equal to taste or cost efficiency. It also highlights the need for brands to think more broadly about sensory design and ensure that the texture complements the flavour rather than acting as an afterthought. How texture drives discovery With food trends emerging and disappearing in the space of a scroll, mouthfeel has become a tool for capturing consumer interest. From crisp shells with soft centres to whipped foams and snacks that mix chewy, crunchy and creamy elements, these multi-layered textures appeal to this new appetite for sensory play. Viral examples like ‘crackle coffee’ and ‘Fluffy Cola’ highlight how foods centred around surprise and contrast drive engagement. Market launches such as KFC Australia’s Waffle Double, which pairs crunchy chicken with a chewy waffle centre, or Yfood’s layered nutrition bars, show how brands are building complexity into texture. Even staple products like pretzel Pocky Sticks are being reimagined with dual layers that combine creaminess and crunch to enhance the eating experience. For manufacturers, texture offers a way to differentiate in crowded markets, creating products that stand out on shelves and remain top-of-mind for consumers looking for novelty and excitement. Image: KFC Australia Health and indulgence, redefined While Gen Z approaches food playfully, they are equally serious about wellbeing and sustainability, particularly as this generation faces rising concerns about diet-related health conditions and climate impact. Research indicates that spending on health and wellness categories has increased significantly in recent years, with younger consumers playing a major role in this growth. It is also reported that social media influences their purchasing decisions, particularly when it comes to functional products such as protein snacks, supplements, and fortified drinks. For manufacturers, this creates a challenge in delivering sensory-rich, indulgent experiences while also meeting demand for reduced sugar and natural ingredients. Reducing fat or sugar content often diminishes the sensory richness that consumers demand. Reformulating products using ingredients such as soluble fibre or nature-derived texturants like citrus fibre can help maintain mouthfeel. If foods still deliver creaminess or a satisfying mouthfeel, consumers are more likely to accept the changes and may even see the product as better quality. In addition to adjusting nutrition profiles, reformulation is about ensuring the sensory experience remains compelling enough to encourage repeat purchases. Without that, even the healthiest product will struggle to build loyalty. What Gen Z wants, and how manufacturers can deliver Behind these consumer trends lies the growing focus on texture, which is also driving new approaches in product development. Different ingredients and processes can change how food feels, and manufacturers are finding ways to use these tools more effectively. For example, tapioca starches can help create chewy textures, and some speciality corn starches can take crunchiness to the next level. Fibres can add body and help support sugar reduction, and fat-mimicking proteins and starches can keep products creamy even with less fat. On the processing side, methods like aeration or layering are giving manufacturers greater control over crunch, lightness, and structure. The key opportunity is to combine consumer insights with these technical advances, so products meet expectations for health and indulgence without losing their sensory appeal. The future of texture For today’s consumers, especially Gen Z, mouthfeel is integral to how food and beverages are judged, shared and remembered. For manufacturers, this means texture must sit alongside taste, nutrition and sustainability as a strategic priority in product development. As new technologies and ingredient solutions continue to expand the toolbox available to formulators, the ability to design for multisensory engagement will define the next wave of successful launches. In short, texture has become both a challenge and an opportunity – and those who embrace it will be best placed to capture the loyalty of the next generation of consumers.

Unilever has confirmed it is in discussions with McCormick & Company over a potential sale of its food business. Unilever’s foods division is home to major brands such as Hellmann's, Knorr and Colman's, and generated more than €12.9 billion in revenue in 2025, accounting for roughly a quarter of the group’s annual sales. A deal with McCormick would combine these assets with the US seasoning and condiment company’s portfolio, which includes brands such as Frank's RedHot and Cholula. If an agreement is reached, the new merged entity would represent a major deal combining two international players in condiments, sauces and flavour solutions. McCormick, which is globally headquartered in Maryland, US, is valued at $14.5 billion, while London-headquartered Unilever has a market capitalisation of over $132 billion. The discussions signal a potential acceleration of Unilever CEO Fernando Fernandez’s strategy to pivot the company further toward higher-growth beauty and personal care categories. The company has already taken steps in this direction, including the spin-off of its ice cream business in 2025. Unilever has reportedly explored other strategic options for its foods business, with speculation mounting about the future of the company's food business over the past few months. According to a report from Financial Times this week, these options included a potential combination with Kraft Heinz’s condiments division , though those discussions did not result in a deal. In a statement, Unilever said its board "believes Foods is a highly attractive business, with a strong financial profile led by market-leading brands in growing categories, and is confident in the future of the Foods business as part of Unilever". McCormick confirmed that offer, stating: "McCormick regularly evaluates its portfolio and strategic options in pursuit of maximising shareholder value and consistent with its fiduciary duties and in consultation with its financial and legal advisors." Neither company has disclosed financial details and cautioned that no agreement has been reached.