Carlsberg Britvic has introduced Tango Sours, a new zero-sugar line with ‘intense flavour’ under its popular Tango soft drinks brand in the UK. Catering to demand from younger consumers for sour flavours and more adventurous taste profiles, the range is available in two flavour variants: Watermelon and Tropical. It is described by the company as ‘delivering refreshment with a sour twist’. Tango Sours features bright, distinctive packaging that matches the brand’s new visual identity, revealed in January. The rebrand aims to drive stronger appeal among Gen Z consumers in particular. David Laidler, brand director of Carbonates at Carlsberg Britvic, said: “When we developed Tango Sours, we wanted a drink range that delivered on both stand-out visuals and intense flavour. With its striking design and punchy sour hit, the range is built to disrupt the fixture and command real attention on shelf.” Tango Sours is rolling out across the UK retail channel this month across two pack formats: 4x330ml multipack, priced at £4.09 RRP, and 1.5 litre bottles (priced at £3.35 RRP). An additional 500ml bottle format (£2.39 RRP) will join the range from May.

Bel Group has broken ground on a $200 million expansion of its Babybel production facility in Brookings, a move that will double the plant’s capacity and deepen the company’s investment in US dairy manufacturing. The project will increase the facility’s annual output from 10,000 to 20,000 tons and create approximately 150 new jobs. It will also double the volume of milk sourced from American dairy farms, primarily in South Dakota and neighbouring states, further strengthening the regional dairy supply chain. The expansion represents one of the largest manufacturing investments by Bel Group in the United States and comes as the company seeks to meet sustained demand for portion-sized dairy snacks. Cécile Béliot, CEO of Bel Group, said: “The United States is a strategic market and a key engine of growth for Bel. Expanding our Brookings facility reflects our commitment to investing locally, strengthening domestic production and supporting sustained demand for our brands." Bel has operated in the United States for more than 50 years, and the market is now the group’s largest globally, accounting for roughly 33% of total sales. The company generates more than $1.2 billion in annual US retail sales, with the business doubling between 2018 and 2024. Looking ahead, the company expects the U.S. to drive more than half of its projected global growth. Once complete, the Brookings expansion will boost production capabilities, improve operational efficiency and support product innovation across Bel’s snacking portfolio. Increased capacity will also raise the plant’s daily milk intake, expanding partnerships with local dairy producers. The investment also reflects changing consumer preferences in the US, where demand for convenient, portion-controlled snacks continues to rise. Peter McGuinness, CEO of Bel North America, said: “Babybel continues to see strong demand in the US, driven by consumers seeking convenient, portion-sized dairy snacks made with simple ingredients and delivering complete protein. Expanding our Brookings facility allows us to meet that demand while investing in American manufacturing, local jobs and the Brookings community.” The project follows a recent $10 million expansion at Bel’s facility in Little Chute, Wisconsin, which added 50 jobs and increased domestic production capacity. Bel Group, known for brands including Babybel, The Laughing Cow, Boursin and GoGo squeeZ, says the investment supports its broader strategy to expand portion-sized dairy, fruit and vegetable snacks in the US market.

Tilray Brands has completed its acquisition of BrewDog’s Australia business, following its purchase of the brewer’s UK and Ireland platform last week . This latest deal includes the acquisition of BrewDog’s Australian production facility in Brisbane, Queensland, alongside a portfolio of owned and franchised BrewDog bars across Australia. Irwin D Simon, chairman and CEO of Tilray Brands, said that the acquisition represents “another important milestone in advancing Tilray’s global beverage and consumer products strategy”. He added: “Australia is a highly attractive craft beer market with a strong beer culture and serves as a strategic gateway to the rapidly growing Asia-Pacific region”. The acquisition includes two BrewDog bar locations in Brisbane, as well as three franchised BrewDog locations in Pentridge, Victoria; South Everleigh, New South Wales; and Perth, Western Australia. Tilray, a US-based beverage, cannabis and functional F&B products company headquartered in New York, bought BrewDog’s UK and Ireland brand and operations in a £33 million deal announced last Monday (2 March 2026). Scottish brewer BrewDog, founded in 2007, made a name for itself as one of the UK’s biggest independent craft beer brands, well-known for its portfolio of craft, premium and ‘low and no’ beer brands including its flagship Punk IPA. Though the brand rose to success during the height of the UK’s craft beer boom, it has since struggled to maintain commercial viability. The Tilray deal followed BrewDog’s appointment of administrators last month following a period of continued losses, with the company recently streamlining its operations and cutting jobs across its workforce. Tilray’s acquisition of BrewDog’s UK and Ireland business resulted in the loss of 484 jobs due to the closure of 38 bars, with only 11 of its UK pubs retained. Around 200,000 early-stage investors, who put money into the business as part of BrewDog’s Equity for Punks scheme, have also reportedly lost their investments. Rajnish Ohri, president of International at Tilray Brands, said that Tilray and BrewDog’s Australia teams will focus on growing the brand locally while introducing Tilray’s broader beverage portfolio across Australia and the APAC region, including key markets like Japan.

Merchant Gourmet has launched a new line of ‘elevated’ baked beans, aiming to bring a more premium flavour experience to consumers at an accessible price point. The new line includes three flavour varieties: Gourmet Baked Beans in a Rich Italian Sauce, Barbecue Baked Beans in a Smoky Tomato Sauce, and Masala Baked Beans in a Spiced Tomato Sauce. It aims to create a trade-up opportunity as more consumers seek out ‘gourmet baked beans’ that are positioned as higher-quality, better-for-you alternatives to the classic UK-favourite product. Consumer research from Vypr showed that 31% of shoppers seek baked beans with less sugar, while 15% are looking for easier-to-prepare options. Responding to this, Merchant Gourmet’s baked beans are available in microwaveable pouch format like other products in the brand’s range, and are promoted as a lower-sugar alternative to many traditional baked bean products. Richard Peake, managing director at Merchant Gourmet, said: “Baked beans are a true staple for many households, but shopper demands are evolving and the category must adapt to meet those demands”. “We saw an opportunity to bring something into the category that offers gourmet flavour, delivers on health, and is still affordable and accessible.” Merchant Gourmet joins other UK brands such as Bold Bean Co, which also launched a ‘gourmet’ baked beans line in 2024 , in efforts to increase UK consumers’ consumption of beans and pulses. It has joined The Food Foundation’s Beans campaign, aiming to help double global bean consumption by 2028, and has committed to doubling the volume sales of all Merchant Gourmet bean products as part of this. Following the launch of its Jumbo Chickpeas in 2024, Merchant Gourmet has also expanded its Ingredient Beans range with the introduction of Giant Butter Beans. They are ready to eat straight from the pouch, cooked with Italian extra virgin olive oil and sea salt. According to the brand, they offer a naturally creamy texture alongside a source of protein and fibre, with no need to drain. The Gourmet and Barbecue Beans are launching in Asda stores, with all three products in the range available in wholesale now. Giant Butter Beans will be available from Ocado from mid-March. Top image: © Merchant Gourmet

Mars Wrigley is expanding its confectionery portfolio with the launch of a new variant of M&M’S, introducing M&M’S Cookie Dough to the UK market later this month. The new product combines a soft cookie dough-flavoured centre with milk chocolate and the brand’s signature crisp candy shell, offering what the company describes as a “playful” twist on the classic bite-size format. The launch is aimed at tapping into consumer demand for indulgent, shareable snacks with familiar dessert-inspired flavours. According to Mars Wrigley, cookie dough is a flavour that resonates strongly with younger consumers, particularly Gen Z, younger millennials and young families. By bringing the flavour to its flagship chocolate brand, the company aims to recruit new buyers and drive growth within the bite-size confectionery segment. The product will debut through an integrated marketing campaign featuring the brand’s well-known “spokescandies” characters, designed to build awareness ahead of the retail rollout and generate strong in-store visibility. Georgia Woodward, Senior Brand Manager for M&M’S, said “Cookie dough is a classic flavour and pairing it with our iconic chocolate and crisp shell makes for a uniquely delicious shareable treat with strong recruitment potential among Gen Z, younger millennials and young families.” M&M’S Cookie Dough will become a permanent addition to the core M&M’S range, joining existing varieties including Peanut, Chocolate, Crispy and Minis. The product will be available from retailers nationwide in a 102g sharing bag format with a recommended retail price of £1.85.

Amcor has expanded its flexible packaging operations in northern Italy with a new production line dedicated to high-barrier, recycle-ready films, reinforcing the company’s push to support food and beverage brands transitioning to more sustainable packaging formats. The investment at Amcor’s Lugo di Vicenza site adds nearly 7,000 square meters of new production space designed to support every stage of the high-barrier film manufacturing process. The facility will produce materials used in lidding films and pouches for applications across food, beverage, pet food and healthcare packaging. The expansion enables large-scale production of advanced materials such as AmLite HeatFlex, a high-barrier film engineered for retort applications, where packaging must withstand high temperatures used in sterilisation processes. Amcor said the new line strengthens its portfolio of recycle-ready flexible packaging, allowing brands to maintain the barrier performance needed to protect product quality while improving recyclability. The company said the technology is designed to help customers meet evolving sustainability targets and prepare for new regulatory requirements, including the European Union’s Packaging and Packaging Waste Regulation (PPWR), which will require many packaging formats to be recyclable by 2030. Elena Peron, plant general manager at the Lugo site, said: “This new facility is the result of Amcor’s pledge to develop all our packaging to be recyclable, reusable or compostable.” The newly extended department includes infrastructure designed to ensure product consistency and performance. The facility features a dedicated quality control laboratory and a fully automated high-density warehouse with temperature-controlled chambers used for curing packaging materials during production. These capabilities allow Amcor to maintain strict quality standards for high-performance films that require precise barrier properties to protect products from oxygen, moisture and other environmental factors. She continued: “This expansion, combined with the Amcor team’s expertise, will support our customers in making the switch to recycle-ready packaging and contribute to a more circular packaging industry.” Demand for recyclable flexible packaging continues to grow as consumer packaged goods companies face increasing pressure to reduce environmental impact and comply with upcoming regulations. Amcor said the Lugo expansion positions the company to support brands seeking high-performance alternatives to traditional multi-material packaging, while maintaining shelf life and product safety for packaged foods and beverages.

US beverage brand Culture Pop Soda has expanded its portfolio with the launch of Sparkling Raspberry Lemonade, marking the company’s first lemonade-flavoured product. Founded in 2020 by beverage entrepreneur Tom First, Culture Pop produces functional sodas formulated with probiotics and fruit-based sweeteners. According to the company, the new drink offers a carbonated twist on the traditional lemonade category, which is often characterised by high sugar levels and sweet flavour profiles. Culture Pop said the launch aims to provide a more balanced alternative, combining raspberry and lemon flavours with a lighter sweetness. The beverage is sweetened with organic fruit juices from concentrate rather than refined sugar or artificial sweeteners such as stevia or monk fruit. The formulation also includes organic herbs, spices and live probiotics intended to support gut health. The drink features a blend of raspberry flavour with tart lemon notes and a crisp finish, aligning with the brand’s focus on simple ingredients. First said: "It's everything people love about lemonade, without the 40+ grams of sugar or the artificial sweetener aftertaste. We wanted to create a sparkling version of lemonade that is flavourful, complex and delicious. Something you can reach for any day of the week. We made a Raspberry Lemonade the Culture Pop way." Sparkling Raspberry Lemonade is now available for nationwide shipping via the company’s website and Amazon, and is also rolling out at US retailers including Sprouts, Walmart and Albertsons/Safeway.

Meiji America has announced a $65 million investment to expand its manufacturing capabilities by adding production of Hello Panda cookies to its facility in York, Pennsylvania, US. The investment will fund new production lines and equipment upgrades at the York plant, enabling the company to manufacture the bite-sized, crème-filled cookies domestically. By bringing Hello Panda production to the York facility, Meiji America said it aims to strengthen its supply chain, improve retailer collaboration and maintain momentum for the snack brand’s continued expansion. “Seeing Meiji Hello Panda’s growth has only continued to motivate our team here at Meiji America to keep working hard to deliver treats in the accessible and high-quality fashion we are known for,” said Ron Fink, chief operating officer of Meiji America. The York facility currently produces products for Stauffer's, a Meiji America subsidiary with roots dating back to 1821. With the addition of Hello Panda production, the company expects to increase overall manufacturing capacity at the plant by approximately 50%. The project is also expected to create new jobs and expand partnerships with regional suppliers and contractors. Meiji America is already collaborating with an engineering firm in Philadelphia, as well as local contractors and millwrights, to support equipment installation and building modifications. “I can’t wait to see the impact this makes in the York community,” said Mac Simpson, York plant manager. “We have a lot of exciting upgrades and changes to the plant to support Meiji Hello Panda, and I know local talent will be a large part in making that happen.” The company said Hello Panda’s growth has been driven by several product attributes, including the brand's fun and playful panda-themed biscuit designs, peanut-free recipes and formulations that exclude high-fructose corn syrup. Renovations and equipment installation at the York facility are scheduled to begin in 2026, with packaging operations expected to start in 2027 and full production targeted for 2028. Meiji America is the North American division of Meiji Holdings, the Japanese food and health company founded in 1916. The company manufactures a variety of confectionery and snack products in the United States, including Yan Yan and Chocorooms. Top image: © Meiji/Hello Panda

Global dairy commodity prices are rising despite record milk production across key exporting regions, according to Maxum Foods' March 2026 Global Dairy Commodity Update. Milk solids output in the EU, US and New Zealand reached an all-time high in 2025, adding almost as much additional supply as the previous four years combined. Production growth has continued into early 2026, yet commodity prices are recovering from recent lows. The market rally is currently being driven by short-term demand and uncertainty rather than tight supply, raising questions about whether prices could soften as the Northern Hemisphere approaches its seasonal spring flush. EU output remains strong Milk production growth in the EU remains robust and is expected to increase further as seasonal output rises. However, spot milk prices remain low, with processing plants reportedly operating at capacity. Processors are prioritising the production of skimmed milk powder and butter, while farmgate milk prices appear to have stabilised close to breakeven levels. It remains unclear whether this will be sufficient to slow milk supply growth in the coming months. Mixed signals in major markets In New Zealand, milk supply is declining seasonally but continues to exceed expectations, supported by profitable milk prices and strong imports of supplementary feed. Strong performance on the Global Dairy Trade platform has prompted Fonterra to raise its forecast farmgate milk price for the 2025-26 season. Meanwhile, US milk production in January came in below expectations, although the national dairy herd continues to expand. Demand indicators remain mixed, with weak pizza sales and store closures among major chains weighing on consumption. However, the US Department of Agriculture’s announcement of Section 32 food purchases is expected to provide some support to demand. In addition, the global dairy trade reached a record high in 2025. A large exportable surplus during the second half of the year, combined with a weaker US dollar, helped boost shipments despite ongoing trade tensions and geopolitical uncertainty. Australia outlook uncertain Australia also recorded stronger-than-expected milk supplies in December and January. However, weather conditions could affect production in the coming months, with forecasts indicating below-average rainfall across most of southern Australia between March and May, alongside above-average daytime temperatures. At the same time, water prices are close to a six-year high, while feed costs have remained relatively stable. Saleyard transactions of culled dairy cows increased 13% year-on-year during the July-January season-to-date period, although January volumes alone were down 28% compared with the same month last year. For the 2026-27 season, the estimated commodity milk value is projected at A$7.70 (approx. $5.40) per kilogram of milk solids, with higher commodity prices offset by a stronger Australian dollar. While the milk price outlook for the next season remains uncertain, processors looking to expand supply may need to offer a market premium to attract additional milk.

Puratos has entered into an agreement to acquire Dawn Foods, bringing together the two companies’ complementary bakery and patisserie capabilities. Founded in 1919 and 1920 respectively, Puratos and Dawn Foods are both family-owned companies that supply ingredient solutions to professional bakers, pastry chefs, retailers and food manufacturers. Dawn Foods has operations across North America, Europe, AMEAP and Latin America, including more than 50 facilities globally and a strong distribution network in the US. Headquartered in Michigan, it is well-known for its expertise in American sweet baked goods and ingredient solutions for its applications such as doughnuts, muffins, cookies and brownies. The company’s innovation model focuses on creating product concepts and solutions designed to help bakeries differentiate and optimise their range. The company partners with more than 50,000 artisanal and retail bakers, foodservice operators and manufacturers in more than 100 countries. Belgium-headquartered Puratos’ innovation across the bakery, patisserie and chocolate categories complements this, with the company offering expertise in fermentation, sourdough, grains and seeds, patisserie classics and chocolate craftmanship. Its approach is based on ingredient technology and long-term R&D, translating food science into differentiated ingredient solutions. It serves artisans, retailers, industrial and foodservice companies in over 100 countries worldwide, operating from its network of more than 75 technology-led manufacturing sites. Through the acquisition, Puratos said it will be able to better serve customers whose needs increasingly span both efficient mainstream production and more technology-driven solutions. Pierre Tossut, CEO of Puratos, said: “Dawn Foods is a highly respected company with capabilities that complement our own. The agreement shows our ambition to further expand our footprint and capabilities within a space we know well, understand deeply, and have successfully developed over generations.” Carrie Jones-Barber, CEO of Dawn Foods, added: “As we looked to the future, it was important to find a partner aligned with our values and our long-term view of the business. Like Dawn, Puratos is a family-owned company with a strong heritage and a deep commitment to people, quality and the baking industry.” The transaction, the financial terms of which were not disclosed, is expected to be completed by the end of 2026 subject to regulatory approvals. Both companies will remain independent and operate separately until then, with Puratos confirming there will be no changes to day-to-day operations, customer relationships or commercial arrangements.

Protein Pints has expanded its frozen dessert portfolio with the launch of two new flavours, Salted Caramel and Banana Graham Slam, as the functional ice cream category continues to grow in the US retail market. The Salted Caramel variety features a burnt brown sugar ice cream base combined with ribbons of buttery sea salt caramel, designed to deliver a premium dessert-style flavour profile while maintaining the brand’s high-protein positioning. Meanwhile, Banana Graham Slam blends real banana ice cream with graham cracker crust crumbles and peanut butter flakes, inspired by the flavour profile of banana cream pie with a sweet-and-salty twist. Both pints contain 30g of protein and are formulated with 85% less sugar than traditional ice cream, according to the company. The products are also gluten-free, made with natural ingredients and contain no artificial sweeteners, reflecting broader consumer demand for indulgent yet functional frozen desserts. “Both of our new flavours were crafted to deliver the indulgence people crave from ice cream with functional benefits you won’t find in other frozen desserts,” said Paul Reiss. “Salted Caramel and Banana Graham Slam prove you don’t have to sacrifice crave-worthy flavour to hit your protein goals.” The two new products join the brand’s existing line-up of high-protein ice cream flavours, including Cookie Dough, Peanut Butter Chip, Chocolate, Mint Chip, Strawberry, Cookies & Cream and Coffee. Each pint contains 30g of complete protein and significantly reduced sugar compared with conventional ice cream. Protein Pints products are currently available in more than 8,000 retail locations across the United States, including Target, Sprouts Farmers Market, Meijer and H-E-B, as well as through direct-to-consumer online sales.

FrieslandCampina has commissioned a new ice-water installation at its production site in Lummen as part of a €10 million investment aimed at improving sustainability, energy efficiency and workplace safety. The site, where cream and skimmed cream are processed, has replaced its existing cooling infrastructure with a future-ready system that delivers both process cooling and building climate control. According to the company, the new installation uses up to 50% less electricity than the previous system and is expected to cut overall energy costs by around 12%. The energy savings are equivalent to the annual electricity consumption of roughly 600 households. The installation represents a significant upgrade for the dairy processor’s Belgian operations. In addition to improving energy efficiency, the project introduces carbon dioxide (CO₂) as the refrigerant, replacing ammonia traditionally used in industrial cooling systems. The change significantly enhances safety conditions for employees while aligning the site with evolving environmental regulations and industry standards. Ricardo van Wijk, plant director at the Lummen facility, said: “The opening of the new ice-water installation, which involved the contribution of 200 employees, is an important milestone for our production site". “This investment strengthens the long-term future of our site and helps us achieve our 2030 climate goals.” Further efficiency gains are expected later this year when heat pumps are integrated into the system. These will capture residual heat generated during the ice-water process and reuse it within the plant, including for processes such as pasteurisation and equipment cleaning. By feeding this recovered heat into the facility’s internal heat network, the site will reduce wasted energy and improve overall production efficiency while further lowering its environmental footprint.