Ep!c Snax is launching its Baking Bottles range in Sainsbury’s stores across the UK as a new alternative to home baking this Easter season. Positioned as a convenient, experimental gifting solution, the range features ready-to-bake mixes packaged in reusable glass bottles. Each bottle contains pre-measured dry ingredients layered within a recyclable glass container, removing the need for weighing and measuring. Consumers need only add eggs and butter – or plant-based alternatives – before mixing and baking. The ‘shake it, mix it, bake it’ concept aims to capture a wide audience, including novice bakers and those looking for a low-effort gift solution. The format also allows for a reduction in food waste and packaging, as the bottles are reusable. The initial range includes three variants: Double Chocolate Brownie Mix, Caramel Biscuit Blondie Mix and Gingerbread Cookie Mix. Each is priced at £5.50 with an introductory promotional offer of 5 for the first few weeks. Baking Bottles are available now across Sainsbury’s stores in the UK.

Yeo Valley Organic is expanding its portfolio with a series of new product launches across yogurt, burgers and ice cream. In the chilled aisle, the company has introduced a new Fruited Greek Style yogurt range, featuring a thicker, creamier texture combined with organic fruit. The line-up includes Mediterranean Lemon, Alphonso Mango & Coconut and Passion Fruit & Mandarin variants. The products are made with natural ingredients and contain no artificial additives. Alongside this, Yeo Valley Organic has added a Vanilla variant to its Whole Milk yogurt range. The launch complements existing flavours including Strawberry, Raspberry and Blackcurrant, which have also been refreshed with updated packaging. The company said the yogurt innovations are designed to support everyday breakfast and snacking occasions, aligning with demand for simple, organic ingredients and indulgent textures. Separately, ahead of National BBQ Week 2026, Yeo Valley Organic is expanding its summer offering with new products across its burger and ice cream categories. In burgers, the brand is launching British Lamb Burgers seasoned with herbs, marking its first entry into lamb within the range. Its Beef Steak Burgers will also return to Tesco following previous demand. The products are made with 100% British, free-range organic meat and limited ingredients. In ice cream, the company is adding three new flavours: Madagascan Vanilla, Summer Berry Ripple and Blueberry & Lemon Curd. The range is made with organic dairy and West Country cream, with no artificial flavours. Yeo Valley Organic said the new additions reflect growing consumer interest in high-quality, ethically produced food, particularly during seasonal occasions such as summer barbecues.

Ferrero Group has entered the better-for-you segment in South America with the acquisition of Brazilian premium protein snack company Bold Snacks. Founded in 2018, Bold Snacks has grown through a digital-first strategy and a portfolio of protein bars, with recent expansion into whey powders. As part of the deal, Ferrero will take over Bold Snacks’ office and manufacturing facility in Divinópolis, Minas Gerais. Around 300 employees are expected to join Ferrero Brazil. The addition of Bold Snacks builds on Ferrero’s better-for-you portfolio, which includes Eat Natural and Fulfil in Europe and Power Crunch in North America. In Brazil, Ferrero and its affiliated company Dori Alimentos, owned by Ferrara, employ around 4,500 people across five plants and three offices. Ferrero Group's CFO, Daniel Martinez Carretero, said: “We’re thrilled to welcome Bold Snacks to Ferrero... Bold Snacks is a distinctive brand with strong momentum in Brazil, and this transaction further strengthens our presence in the category while supporting the continued development of our portfolio across key geographies.” Bold Snacks' founder and CEO, Gabriel Ferreira, added: “Becoming part of Ferrero is an amazing opportunity for our business and our people. Being recognised by a global food leader with a strong track record of building and nurturing iconic brands provides a unique opportunity to accelerate our growth and help bring Bold Snacks to more consumers than ever before.” The transaction is expected to close in the coming months, subject to customary conditions.

The dairy industry is a significant contributor to the world's global greenhouse gas emissions, responsible for around 3.4% according to FAO data. Modern technologies are seeking to address this – and CowToilet, developed by Dutch agricultural technology company Hanskamp, sits among these efforts. In this Q&A we speak to Armand Booij, international dealer support manager at Hanskamp, about how the CowToilet system offers potential to reduce ammonia emissions. Armand Booij What specific problem were you trying to solve when you first developed CowToilet, and why did ammonia emissions become the focus? Cows cannot defecate and urinate at the same time, but dairy farming creates housing in which we create slurry. This slurry serves as fertiliser for farmers, but the combination of cow urine and faeces creates ammonia, which converts to nitrous oxide, causing an indirect greenhouse effect and leading to increased emissions. This was our initial trigger to look into a separation at the source. By using CowToilet to separate the urine and faeces, we are reducing the loss of nitrogen and containing it as urine in a storage silo. The system collects urine directly from under the cow’s tail before it mixes with solid manure. The system relies on a natural nerve reflex to trigger urination - how did you validate that this process is safe, stress-free and welfare-positive for cows? We validated this by examining the cows in the same way we would look at milking. Our process has even less impact on the animals. It has been researched by Wageningen Livestock Research ( WUR), and they could not determine any stress increase for the cow. Separating cow faeces and urine also keeps housing cleaner and improves air quality, contributing to improved animal health and hygiene. Research from WUR shows ammonia reductions of up to 38%. How do those results translate from controlled research into real-world farm conditions? The WUR research was conducted as a case-control study. It compared two barn set-ups with the exact same type of cows, feeding regime and lactation stages. One barn was equipped with the CowToilet and the other without it. Alongside this, we have additional reports of commercial farms indicating an even higher reduction. We can demonstrate this through simple slurry and urine analyses. The CowToilet separates nitrogen-rich urine for reuse or sale. How realistic is nutrient trading or fertiliser reuse for most farms, particularly in the UK context? In countries with high livestock density compared to land availability, farmers pay to export slurry from their farms, with 85% of this cost based on the level of nitrogen they are allowed to produce. The UK faces this issue to a lesser extent. The EU has allowed ReNure, which makes it possible to upgrade and reuse slurry for fertiliser. However, we need to look more into how this might fit in the UK, or whether it is less of an issue given the different nitrogen levels. How easily can the system be integrated into existing cattle housing, and what are the main barriers UK farmers might face during installation or adoption? The system is relatively easy to install, although it does require sufficient space in the barn to allow cows to enter and exit comfortably. We have been surprised by the ease with which it has been installed and integrated into existing barns so far. With tightening environmental regulation across Europe, do you see technologies like this becoming voluntary best practice – or eventually a necessity for compliance? Farmers have many ways to improve their environmental impact, and this is just one of them. Our focus is ensuring that the CowToilet delivers economic benefits for farmers, even without regulatory pressure. Looking ahead, how do you see precision waste separation evolving in livestock farming, and what role do you expect CowToilet technology to play in that future? In the Netherlands and Belgium, the system is already officially approved, and we are now in the process of exploring opportunities to introduce it in additional countries. Our focus is that the CowToilet should deliver sustainability gains without requiring market compliance.

The programme supports emerging researchers in high pressure processing and strengthens global collaboration in food safety and shelf-life research. The winner of the 2026 HPP Research Awards will visit one of Hiperbaric’s three HPP Incubators located in Burgos, Miami and Shanghai. In addition to a cash prize, the three finalists will showcase their research on Hiperbaric’s website and social media channels. Applications are open through 5 April. The winner will be announced on 27 May.   Hiperbaric, the global leader in the development of high-pressure industrial equipment, has opened the third edition of the HPP Research Awards. The programme reinforces the company’s commitment to advancing scientific knowledge in high pressure processing and supporting young researchers whose work contributes to food safety, shelf-life extension and the development of cleaner label products. This year’s edition introduces a new opportunity for the winner, who will visit one of Hiperbaric’s three HPP Incubators located in Burgos, Miami and Shanghai. In addition to the cash prize, the three finalists’ work will be presented on Hiperbaric’s website and social media channels, giving their research visibility within the global HPP industry.   Following the success of previous editions, these awards have established themselves as an international benchmark for recognising excellence in research that promotes the development and application of HPP technology   HPP technology remains central to many of the food and beverage industry’s priorities, including pathogen inactivation, nutritional preservation, reduced food waste and improved product stability without chemical preservatives.   Award process The awards are open to undergraduate and graduate students, postdoctoral researchers and academic professionals with graduations dates between 2022 and 2026. All submissions must be in English, and each applicant may submit one proposal in which HPP plays a central role in the results.   Hiperbaric’s Food Applications department will evaluate all entries and select the top ten proposals. These will be reviewed by a jury composed of Nora Adzahan, professor at the Faculty of Food Technology at University Putra Malaysia; Jorge Saraiva, professor and researcher at the University of Aveiro in Portugal; and Carole Tonello, PhD in food science and VP of business development at Hiperbaric.   Applications must be submitted by 5 April. The three finalists will be announced on 12 May and will present their work during a webinar on 27 May, where the jury will select the winner. Supporting global HPP research   Through the HPP Research Awards, Hiperbaric continues to support the scientific ecosystem that advances high pressure processing. The programme encourages research that helps food manufacturers adopt safer, more resilient and more sustainable production methods.   Andrés Hernando, CEO of Hiperbaric, said: “Through these awards, Hiperbaric aims to promote not only technological progress, but also the knowledge that drives it. This initiative highlights the importance of young researchers who are developing the research that will shape the future of the food industry.”   With more than 25 years of experience and over 400 HPP systems installed around the globe, Hiperbaric promotes not only technological development, but also the scientific ecosystem that will enable continued progress toward a safer, more innovative, and sustainable food industry.   Full programme details and the application form are available via Hiperbaric's website .

Marine Biologics has announced the launch of SeaTex, a patent-pending, high-performance seaweed powder designed for protein stabilisation. The solution is described as a nutritional design tool that can suspend and stabilise nutritious ingredients – such as fibres, minerals and bioactives – across various food and beverage applications. It can also bind and structure lipids and fats. Offering a neutral taste and ‘extremely low’ application rate, SeaTex is designed to replace multi-ingredient stabilisation and buffering stacks with a single, clean label solution that can be reproduced consistently and at scale. According to California-based Marine Biologics, the vegan-friendly solution can tolerate a wide range of pH and temperature requirements. It is sourced from GRAS (Generally Recognized as Safe), ocean-harvested brown seaweed, and contains zero additives, synthetic ingredients or carrageenans. This enables manufacturers to formulate without gums, buffers and bulking agents as consumers seek simpler, ‘cleaner’ ingredients. Patrick Griffin, CEO of Marine Biologics, said: “Seaweed has long offered the promise of an abundant and renewable alternative ingredient, but a narrow understanding of its chemical composition and outdated production methods have led to highly refined ingredients that consumers are no longer interested in seeing on their ingredient labels”. He added: “With our breakthrough processing capabilities, we provide product developers and brand teams with new tools to meet consumer demands for cleaner labels”. The company used MacroLink, an AI engine purpose-built for ingredient design, to address common constraints surrounding time-consuming R&D cycles in functional ingredient development. Marine Biologics said this allowed it to take ingredient discovery ‘from years to months,’ unlocking new potential in the $121 billion market for clean functional ingredients. Marine Biologics’ initial focus is on producing seaweed-derived functional ingredients, but is exploring other areas of innovation beyond SeaTex, such as natural egg replacements, baking texturants, bioactives and next-gen biopolymers for sustainable packaging. SeaTex makes its official debut at the Future of Food Tech event in San Francisco, US, from 19–20 March 2026.

The Source Ventures, the venture capital arm of the Spadel Group, has announced an investment in UK-based beverage brand Living Things, signalling continued momentum behind the gut health soda category in Europe. The investment aligns with The Source Ventures’ strategy to support innovative European founders developing healthier, more sustainable beverage solutions. Living Things, launched just over two years ago, has quickly positioned itself as a player in UK's the 'better-for-you' soft drinks space. The brand produces lightly sparkling sodas formulated with gut health in mind. Its drinks are low in sugar, high in fibre and contain both prebiotics and probiotics, marketed as delivering billions of live cultures per can. Jonathan Relph, who co-founded the business with Ben Vear, said: “Tasting good and doing good don’t have to be in conflict. Consumers increasingly expect drinks that combine great taste, functional benefits and environmental responsibility.” Living Things has scaled rapidly since launch, securing distribution in approximately 25,000 outlets across the UK. The brand is now listed with major retailers including Tesco, Waitrose and Boots, alongside a growing presence in cafés, delis and foodservice channels. Its core audience – health-conscious consumers seeking alternatives to traditional diet sodas, alcohol and artificially formulated beverages – reflects a broader shift in consumption habits. Increasing awareness of fibre intake and digestive health is helping to drive the expansion of the gut health soda segment across the UK and wider European markets. Living Things' latest funding round, featuring backing from The Source Ventures alongside existing investors, will support the brand's next stage of development. Key priorities include international expansion, increased marketing investment, team growth and scaling operations. The company has set its sights on becoming an over €100 million brand within the European soft drinks market over the medium-term. “We’re delighted to support Living Things’ ambition to become a leading player in the fast-growing gut-health soda segment,” Yvorra added. “The brand embodies the core values shaping the future of beverages: naturality, functionality, sustainability and great taste.”

At IFE 2026 (Stand 3932, Frozen & Chilled Hall), Taj Foods will present a tightly engineered portfolio of market-exclusive 2026 launches designed to deliver strong rate of sale, freezer impact and scalable growth across retail, wholesale and foodservice. Central to the showcase is Taj Foods’ category-defining frozen street food range. Headline lines include Taj Masala Fries, expanded Punjabi Samosa variants and Quick Cook Cassava Chips – products developed to translate global street food trends into commercially viable frozen formats with standout freezer visibility and repeat purchase appeal. Supporting this is a rapidly expanding foundations and ingredients platform, reflecting rising demand for convenience-led cooking without compromising authenticity. Featured lines include Curry Base Mixes, Crushed & Sautéed Onion Solutions, Grated Coconut and the widest frozen herbs portfolio in Europe. Together, these lines position Taj Foods not simply as a finished-meals supplier, but as a foundational partner helping retailers build complete, high-performing frozen world foods fixtures. Completing the range is Taj Foods’ frozen breads portfolio, including exclusive stuffed breads and restaurant-style naan breads, alongside street-food bread variants developed specifically for retail, wholesale and foodservice channels. All innovations sit within Taj Foods’ Flavours Redefined 2026 strategy – a globally scalable approach focused on category leadership, disciplined innovation and sustainable rate of sale. Rather than replicating existing ranges, the strategy prioritises exclusivity, clear shopper need-states and commercially engineered formats that support long-term category growth. As frozen world foods continue to move from niche to mainstream, Taj Foods’ IFE 2026 presence signals a clear direction of travel: commercially focused innovation, operational scale and award-recognised leadership working in alignment. Visit Taj Foods at IFE 2026 – Stand 3932, Frozen & Chilled Hall.

Little Moons has expanded its lighter Refreshos range with a new Lemon & Elderflower flavour. The product features a fruity sorbet centre wrapped in the brand’s signature mochi and is positioned as a portion-controlled frozen snack. It is HFSS-compliant and contains 56 calories per bite, targeting demand for lighter, fruit-led treats. The launch builds on growth in the ice cream desserts category, which is up 8.9% year-on-year, and forms part of Little Moons’ ongoing expansion of its frozen snacking portfolio. Ross Farquhar, director of marketing, innovation and sustainability, commented: “When we spotted the rapidly growing appetite for everything Italian and lemon-themed on TikTok, we knew we had to get involved. New Lemon & Elderflower Refreshos brings an ice cold moment of joy inspired by hot Italian summers, making the freezer aisle a must visit for starting summer early. " The new flavour is available exclusively in Tesco's stores.

UVESA, part of the international food and agri-business MHP Group, has signed an agreement to acquire Payán Hermanos, a poultry company based in Maracena, Granada. The acquisition is expected to enhance UVESA’s production capacity and reinforce its position within the Spanish poultry market. By integrating Payán Hermanos into its operational and commercial structure, UVESA aims to unlock efficiencies while creating additional value across its supply chain. Payán Hermanos brings longstanding experience and technical expertise in poultry production, making it a strategic fit for UVESA as it continues to scale its operations under the MHP umbrella. Antonio Sánchez, president of UVESA, said: “The integration of Payán will strengthen our operations and create new opportunities for sustainable development". Sánchez added that the acquisition aligns with the broader strategy of strengthening group companies and supporting sustainable, long-term growth and it is the next 'natural step' following UVESA's integration with MHP Group. Beyond operational gains, UVESA emphasised the wider economic and social impact of the acquisition. The company expects the move to support local communities, contribute to Spain’s agri-food economy and enhance national food security at a time when supply chain resilience remains a key industry focus. The deal remains subject to regulatory approvals, which the company confirmed are currently being pursued. Terms of the transaction were not disclosed.

Scottish dairy brand Graham’s Family Dairy has launched what it claims is the UK’s first layered high-protein cottage cheese, capitalising on a surge in demand for protein-rich, minimally processed foods. The new range combines traditional cottage cheese with a fruit layer and is available in strawberry or peach variants. Each 200g pot delivers 25g of protein and fewer than 200 calories, targeting health-conscious consumers seeking convenient, nutrient-dense options. The product continues to be made using the company’s traditional open-vat process. Robert Graham, managing director, said: “Cottage cheese has seen an extraordinary comeback, driven by a renewed focus on high-protein, no-nonsense food. This is not a short-lived trend but a fundamental shift in eating habits.” The launch comes amid a renewed interest in cottage cheese, with Graham’s Family Dairy reporting its own sales have grown by nearly 30% over the past year. To support further growth, the company has invested £3.5 million in its Glenfield site in Fife, increasing production capacity by 50%. The layered high-protein cottage cheese is available exclusively through Tesco stores in the UK, building on Graham’s established cottage cheese portfolio. Founded in the 1930s, Graham’s Family Dairy remains a family-run business with deep roots in Scottish agriculture. Today, it produces a wide range of dairy products, from milk and butter to yogurt, kefir and protein-focused offerings, sourcing milk from a network of selected Scottish farms.

De Kuyper Royal Distillers has confirmed plans to sell its Mandarine Napoléon liqueur brand to Pagès-Vedrenne, part of the Iconic Nectars Group. The proposed transaction marks a strategic step for the Dutch distiller as it sharpens its focus on core growth areas, including its De Kuyper and Peachtree liqueurs, as well as premixed cocktail solutions. Leo Evers, CEO of De Kuyper Royal Distillers, said the decision reflects the company’s long-term strategy to prioritise the global cocktail category while streamlining its portfolio. He added that Pagès-Vedrenne, a fellow family-owned business, was selected as the new owner due to its aligned values and ability to support the continued development of the Mandarine Napoléon brand. Financial terms of the transaction were not disclosed, and the agreement remains subject to final closing conditions.