UK plant-based food brand Bosh! has launched a new range of grain bowls into Tesco stores nationwide, designed to provide convenient and flavourful meals packed with healthy plant ingredients. The bowls are described as light but nutrient-dense, and are available now in three global-inspired variants: Korean Firecracker Grains, Mediterranean Orzo & Beans, and Thai Sweet Potato Grains. Each 300g bowl offers a source of protein and fibre, and contain 9-17 different plant varieties, as well as essential nutrients such as niacin and zinc. Founders Henry Firth and Ian Theasby – who have built a strong following for the Bosh! brand in the UK’s plant-based food sector through their series of plant-based cookbooks and 3.5 million-strong social media audience – commented: “We have always wanted for Bosh! to be a business with customers at the heart of everything we do. Quite simply, that was the inspiration for this latest range. We listened to what our customers want: plant-based, full of flavour, nutritionally dense, convenient meals.” The Bosh! brand entered the retail space last year with a range of ready meal products in Tesco, followed by an expansion into seasonings in December 2025. The brand has continued its partnership with the retailer through this latest listing, with the new grain bowls now available at an RRP of £4.75 per 300g pack.

Asda has signed a 10-year supply agreement with UK grower Len Wright Salads worth approximately £250 million, as the retailer looks to strengthen its long-term commitment to British agriculture and fresh produce. The agreement, worth around £25 million annually, will run through to 2036 and extends a partnership between the two businesses that dates back more than 35 years. Lancashire-based Len Wright Salads, a family-owned grower that has been producing salads since the 1960s, supplies the majority of Asda’s own-label prepared bagged salads. Around 37 million bags are distributed to Asda stores across the UK each year from a dedicated facility operated for the retailer. The company also supplies selected stir-fry vegetable lines. Asda said the long-term agreement will provide greater supply security in a key fresh produce category, while giving Len Wright Salads greater confidence to invest in its people, facilities and technology. Jenny Cannon, senior director for produce at Asda, said: “Len Wright Salads has been a trusted partner for more than 35 years, and this long-term agreement reflects our shared commitment to British produce." She continued: “Long-term partnerships like this are a great example of how we're giving suppliers the confidence to invest for the future, helping to back British growers and build resilience across our supply chain, while ensuring a reliable supply of high-quality produce for our customers for years to come.” Ian Torley, director at Len Wright Salads, added that the agreement would support continued investment in British growing operations. “As a grower-owned British business, this long-term commitment gives us the confidence to continue investing in British growing, our people, facilities and technology,” he said. The deal forms part of Asda’s wider approach to British sourcing and agricultural sustainability. In 2024, the retailer completed the rollout of LEAF Marque certification across all of its UK fresh produce growers. The programme covers more than 500 farms and requires participating growers to implement long-term plans focused on landscape management, nature conservation and enhancement. The certification programme also addresses areas including biodiversity, water stewardship and soil health. Asda said the new agreement with Len Wright Salads would support supply chain resilience while helping maintain access to British-grown produce for its customers over the next decade.

Yeo Valley Organic is expanding its Fruited Greek Recipe Yogurt range with two new flavours, Mango and Strawberry & Passion Fruit. The new products are made with organic British milk and real fruit, with no artificial ingredients. Each 175g serving contains 13g of protein, positioning the range towards consumers seeking higher-protein options alongside familiar fruit flavours. The new additions join Yeo Valley Organic’s existing Fruited Greek Recipe Yogurt portfolio, which combines a thick and creamy texture with the taste profile of traditional fruited yoghurt. The company said the range is designed to provide a convenient option for breakfast and everyday snacking, while using recognisable, natural and organic ingredients. Alice Mayor, nutritionist at Yeo Valley Organic, said: “We know that many people are looking for simple foods made with ingredients they recognise. That’s why we created our Fruited Greek Recipe yogurt range. They’re thick, creamy, and with 13g of protein per serving, a brilliant option to fuel your day.” The new Fruited Greek Recipe Yogurts will launch in Tesco from October 2026. The products will be available in 350g formats with a recommended retail price of £2.95.

Synthetic biology company Bestzyme has completed what it describes as the world’s first dedicated automated smart production line for sweet proteins at its facility in Jinan, China. The GenScript Biotech subsidiary said the new production line marks the first full-chain integration of research and development, commercial-scale production and application for sweet proteins. The facility has been developed to address challenges associated with reducing sugar in food and beverages while maintaining the taste and mouthfeel of sucrose. Bestzyme’s flagship sweet protein, Mellia Brazzein, is designed to complement existing sweeteners including stevia and monk fruit. The company said the ingredient can help create a more rounded sweetness profile in reduced- and zero-sugar formulations. Brazzein is a sweet protein derived from the fruit of the West African oubli plant. According to Bestzyme, it has a sweetness intensity thousands of times greater than sucrose, while containing no calories and having minimal impact on blood glucose. However, the company said commercialising brazzein has historically been challenging due to low expression levels in production hosts and difficulties associated with separation and purification. Bestzyme said its expertise in industrial enzymes and biocatalysis has enabled it to develop a high-density fermentation process for the ingredient. The new Jinan facility covers 5,000 square metres and incorporates an automated fermentation, purification and freeze-drying process. Once fully operational, the Mellia production line is expected to have annual capacity of more than 100 tonnes. Bestzyme said this would correspond to the sweetness of approximately 300,000 tonnes of sucrose, based on high-purity brazzein sweetness conversion. The company added that production capacity could potentially double within two years. Mellia has already undergone commercial validation in the US, where Bestzyme partnered with a sparkling water brand to develop a zero-sugar product using the sweet protein. The company said the resulting beverage delivered a full-bodied sweetness profile and has moved the ingredient into a broader commercial scale-up phase. Mellia received a US Food and Drug Administration (FDA) “No Questions” letter in April 2025, confirming the agency had no questions regarding Bestzyme’s GRAS conclusion for the ingredient. The company said regulatory work is also progressing in other markets. Bestzyme said the new production infrastructure is intended to provide food and beverage manufacturers with greater supply stability and quality control as demand grows for sugar-reduction solutions. The company positions Mellia as a complementary ingredient rather than a direct replacement for conventional sweeteners, with its blending capabilities intended to address taste and sweetness-profile challenges in reduced-sugar formulations. Bestzyme is part of GenScript Biotech and specialises in industrial enzymes, biocatalysis and synthetic biology solutions for applications including natural sugar reduction.

US beverage company Matchi Global has launched Matchi, a range of shelf-stable canned protein matcha lattes combining ceremonial-grade matcha with 20g of complete milk protein. The 248ml cans also contain 4g of prebiotic fibre and approximately 120mg of caffeine, positioning the drinks at the intersection of the growing matcha and high-protein beverage categories. Matchi launches with three flavours: Vanilla, Lavender and Banana. The drinks are made without artificial flavours, colours, sweeteners or preservatives. According to the company, the recipe combines traditionally shaded and milled matcha made from first spring leaves with filtered milk protein containing all nine essential amino acids. The brand said its formulation is designed to deliver a latte-style drinking experience rather than the texture of a conventional protein shake, with oat notes followed by the individual flavour and a smooth matcha finish. Jordan Martinez, founder of Matchi Global, said: “We're not a protein drink company with matcha. We're a matcha company with 20 grams of protein, including all nine essential amino acids from filtered milk protein, and prebiotic fibre built in." Matchi enters the market as demand for both matcha and protein-enriched beverages continues to grow in the US. The company cited figures showing the US high-protein shakes category reached $8.1bn in 2025, up from $4.7bn in 2021. Meanwhile, the US matcha market was valued at $478.8m in 2024 and is projected to reach $762.6m by 2030. The company said it identified an opportunity between canned matcha beverages with limited protein content and protein drinks that do not place matcha at the centre of the product. Matchi's formulation underwent 11 rounds of development before launch, with the company focusing on balancing the flavour of matcha with protein and other functional ingredients. Products are available in 12- and 24-can packs, with a subscription option offering a price of less than $4 per can, according to the company.

The Coca-Cola Company has appointed Rob Gehring as president of its North America operating unit, effective 1 December 2026. Gehring will succeed John Murphy, who has led the operating unit on an interim basis since August. Murphy will continue in his roles as president and chief financial officer of The Coca-Cola Company. Gehring, 59, is returning to Coca-Cola following a tenure at Monster Energy Company, where he most recently served as CEO, Americas. He took on the role in February 2026, overseeing Monster’s operations across North America, Latin America and the Caribbean. Prior to joining Monster, Gehring held a number of senior positions across the beverage and consumer goods sectors. He began his career within the Coca-Cola system in 1992 in sales and marketing, subsequently holding roles across the US and Canada. Between 2011 and 2016, he served as president of Coca-Cola’s Walmart global team. Gehring then joined The Hershey Company in 2016 as global chief sales officer, leading its global customer organisation and retail channels. In 2018, he returned to the Coca-Cola system as COO of Swire Coca-Cola USA before becoming president and CEO. During his tenure, he oversaw bottling operations across 17 states and more than 8,000 employees. Gehring joined Monster Energy in 2024 as chief growth officer before becoming CEO, Americas, earlier this year. Commenting on the appointment, Coca-Cola CEO Henrique Braun said: “Rob is a transformational leader whose exceptional ability to develop and lead people, combined with his deep operations experience, has made him a trusted partner across our system. I am pleased to welcome him back to Coca-Cola and look forward to partnering with him to grow our business in North America.” Gehring has previously served on the Executive Bottler Advisory Board of Keurig Dr Pepper and the American Beverage Association. He holds a degree from Arizona State University. The appointment comes as Coca-Cola continues to manage a portfolio spanning sparkling soft drinks, water, sports drinks, coffee, tea, juice, dairy and plant-based beverages across more than 200 countries and territories.

A new report from the EIT Food Consumer Observatory, published today (28 September 2026) in line with the International Day for Universal Access to Information, highlights how European consumers are becoming more confident in their food choices despite scepticism about the information available to them. While Europeans have more food information available than ever before, the report says that deciding who and what to believe remains difficult. The report, co-funded by the European Union and titled ‘Who do consumers believe?,’ is based on responses from around 20,000 consumers across 18 European countries. It explores how Europeans feel about their own food choices, what they believe they know about healthy and sustainable diets, their ability to identify reliable information, and which sources they trust. Its findings suggested a growing gap between consumer confidence in making the right choices, and in the information available. The share of Europeans who felt able to make good food choices increased from 60% in 2024 to 66% in 2025, but fewer than half said they consider food information reliable. 53% said they know where to find sources they trust, suggesting consumer confidence in being able to identify reliable sources. Health was an area respondents said they felt more confident navigating than sustainability. Nearly three-quarters (72%) said they feel their knowledge of healthy diets is sufficient, and 62% said they can judge how healthy a food is. Sustainability paints a different picture, with those figures falling to 52% and 47% respectively. The findings also showed confidence varied by age. Consumers aged 55 and above were most confident in their food choices, with 70% feeling positive about the choices they make, compared with 62% under 35. However, older consumers said they felt less confident about sustainability specifically. Fewer than half of those aged 55 and over said they feel sufficiently knowledgeable about food sustainability. Among consumers with low trust, only 37% feel able to determine the sustainability of food, compared with 65% among consumers with higher trust. This suggests access to information alone may not be enough if consumer confidence in the source is low. Farmers were identified as the most trusted actors across the food chain overall, but trust in them still fell from 49% in 2024 to 64% in 2025. Meanwhile, trust in manufacturers declined from 41% to 39%. Fewer than one-third of consumers said they consider retailers, public authorities, restaurants and caterers reliable sources of food guidance. Consumers placed greater confidence in doctors, health practitioners, scientists and academics – but the report found trust in these sources is also declining. Meanwhile, traditional and online media face greater scepticism, and online influencers were said to be among the least trusted sources. Klaus G Grunert, professor of marketing at Aarhus University and lead of the EIT Food Consumer Observatory, said: “Consumers do not appear to be asking simply for more information. They need information they can understand, assess and trust.” He added: “The findings show that confidence in our own choices can grow even while confidence in the information environment remains fragile – addressing these gaps will require clearer, evidence-based and coordinated communication on food, particularly around sustainability, where consumers report the greatest uncertainty”.

Canadian bakery company Wonderbrands has launched Wonder AirCrisp, a fresh bakery product specifically developed for air fryer preparation. The new product transforms from a soft, fresh pull-apart into a warm, crispy bakery snack in four minutes when prepared according to package directions. AirCrisp is available in three flavours – Garlic & Herb, Jalapeño and Everything – and features a pull-apart format designed for sharing. The product can be eaten on its own, served with dips or toppings, or used as a side alongside a meal. Wonderbrands is positioning the launch around occasions including after-school snacking, quick meals, game nights and casual entertaining. Nina Abbott, senior director of marketing at Wonderbrands, said: “Air fryers have become part of everyday life because they make it incredibly easy to prepare food quickly, but the fresh bakery aisle really hasn't been designed around that experience. That’s what makes AirCrisp different. We developed a bakery product specifically for the air fryer – something you can have hot and crispy in just four minutes.” Wonderbrands has developed AirCrisp around a “Tear. Air. Share.” concept, with the pull-apart format allowing consumers to separate portions before placing them in an air fryer. The company said the product is designed to combine the freshness of bakery products with the speed and convenience associated with air fryer cooking. AirCrisp is baked in Canada and contains no artificial flavours or colours. The product is launching exclusively in Ontario, where it is available at select major grocery retailers. The launch adds an air fryer-specific format to the fresh bakery category as manufacturers look to adapt products to changing cooking habits and demand for convenient preparation. Wonderbrands' portfolio includes Wonder, Country Harvest, D'Italiano, Gadoua and Casa Mendosa.

Los Angeles-based private equity firm Butterfly Equity has agreed to acquire food packaging manufacturer Sabert Holding Corp, expanding its portfolio of businesses serving the global food and beverage sector. Founded in 1983 and headquartered in Sayreville, New Jersey, Sabert manufactures food packaging across plastic, paper and moulded fibre. The company operates 13 manufacturing facilities globally, including nine in the US, and employs approximately 3,000 people. Its customer base spans foodservice distribution, supermarkets and grocery, restaurants and quick-service restaurants (QSRs), as well as fresh protein and food processors. Sabert has more than 400 product patents and operates research, tooling and innovation capabilities focused on packaging design and development. Albert Salama, founder and executive chairman of Sabert, said: “For more than four decades, Sabert has been focused on developing unique solutions that help our customers respond to the changing ways consumers eat and live." Salama continued: “Butterfly’s deep expertise and understanding of our customers and end markets make them an ideal partner for our next chapter. We look forward to working together to continue investing in innovation and delivering exceptional products and services to our customers.” Following completion of the transaction, Salama will retain a meaningful minority investment in Sabert. The company’s management team will also continue working with Butterfly as it pursues its growth strategy. Butterfly said the acquisition forms part of its strategy of investing in businesses across the food and beverage value chain, including packaging. Adam Waglay, CEO, co-founder and managing partner at Butterfly, said: “As consumers increasingly prioritise convenience and flexibility in how and where they eat, packaging plays an essential role in enabling the food industry to meet those needs. We are thrilled to partner with Albert, Sabert CEO, Paul McCann and the entire Sabert team to build on the incredible business they have created.” Sabert's portfolio covers five areas of packaging development: performance, presentation, safety, sustainability and economics. The company manufactures products across North America, as well as in Belgium, England, Poland and China. Butterfly has previously invested in food and beverage packaging businesses including ePac Flexible Packaging, alongside companies spanning food manufacturing, ingredients, nutrition and foodservice. Butterfly was advised by Kirkland & Ellis and KPMG, while UBS Investment Bank and Goldman Sachs advised Sabert. Simpson Thacher & Bartlett and FBT Gibbons provided legal counsel to Sabert. Committed financing for the acquisition is being provided by UBS Investment Bank, Goldman Sachs & Co and KKR Capital Markets. Financial terms of the transaction were not disclosed. The deal is subject to customary closing conditions and is expected to close in the fourth quarter of 2026. Top image: © Sabert

OSF Flavors has launched a dedicated flavour solution for prebiotic and other functional sodas, designed to address bitterness, lingering sweetener aftertaste and off-notes typically associated with fibre-enriched, botanical formulations. The US-based flavour house developed the solution due to the ‘sensory baggage’ that can come with using prebiotic fibres, plant extracts and high-intensity sweeteners in formulations. Fibre can contribute bitterness, while stevia and other sweeteners can result in a lingering, ‘over-sweet’ finish, OSF noted. Additionally, commonly used botanicals such as guarana and ginseng can introduce earthy or medicinal off-notes, while flavours used to cover them up can result in unbalanced taste profiles. OSF pointed out that product developers often treat masking, sweetening and flavouring as three separate problems, only to find that fixing one disturbs the other two – all while working against an expiring retail reset date. With this in mind, its new solution is designed as a single, coherent pack built from three components to address these challenges in an integrated manner. A masking system to neutralise the bitterness of fibres and reduce off-notes from botanical actives for a clean, refreshing base A sweetness enhancer optimised for zero- and low-sugar formulations, calibrated to follow the sweetness curve of sugar with no aftertaste A range of flavours developed specifically for functional beverages, designed to pair with botanical extracts rather than working against them To demonstrate performance in real conditions, OSF formulated three prototypes, each containing 2% acacia fibre and one targeted functional ingredient, and each built for low-sugar or zero-sugar formulations. The prototypes included a functional cola drink with guarana, warm spices and citrus zest; a fruity energy drink with acerola, featuring tropical flavours and a touch of candy-flavoured sweetness; and a lime, mint and cucumber botanical drink with ginseng, featuring a refreshing flavour profile for premium, wellness-focused positioning. OSF said all three concepts demonstrated optimised sweetness perception, no bitterness, no aftertaste and a base flavour profile that stayed exactly the same as formulated once fibre and actives were added. Pierre Battu, managing director for Asia at OSF Flavors, said: “For product developers, the practical benefit of this solution is speed and predictability. A validated flavour, masking and sweetening system removes the longest and least predictable part of the development cycle, which frees bench time for the decisions that differentiate a brand: fibre level, active dosage, acidity and packaging.” He added that the prototypes are available on request as reference formulations, while OSF’s team can adapt the pack to a manufacturer’s own fibre source, functional ingredient, sweetener system and label strategy, including clean-label positioning.

Mondelēz International has partnered with Lotus Bakeries to launch Toblerone Diamond Truffles with Biscoff, combining Toblerone milk chocolate with Biscoff spread and honey-almond nougat. The new truffles are shaped as diamonds, extending Toblerone's portfolio beyond its traditional triangular chocolate bar format. Each piece features a shell of smooth Toblerone milk chocolate filled with Biscoff spread and finished with crunchy honey-almond nougat pieces. The collaboration brings together Toblerone and Biscoff, two brands from Mondelēz International and Lotus Bakeries respectively, as the companies target demand for premium and indulgent chocolate products. Toblerone first introduced its diamond-shaped truffles in 2024, expanding the brand into boxed chocolates. The latest launch adds Biscoff's caramelised flavour and texture to the format. Iain Livingston, president of Toblerone & World Travel Retail at Mondelēz International, said: “Toblerone has always stood for being never square and celebrating unapologetic indulgence. With our diamond-shaped truffles already proving a category success, combining them with globally loved Biscoff was a natural next step.” Toblerone Diamond Truffles with Biscoff will launch in two formats aimed at gifting, sharing and personal indulgence. A 495g premium box is being launched exclusively with Costco across 10 markets: the US, Canada, Taiwan, Australia, the UK, Spain, France, Sweden, Iceland and New Zealand. A smaller 180g sharing box will initially be available in the UK, Ireland, Switzerland and Australia, with further markets planned. Isabelle Maes, chief marketing officer at Lotus Bakeries, said: “Partnering with Toblerone, a brand synonymous with quality and indulgence, allows us to bring our iconic Biscoff biscuit and spread experience to consumers in an entirely new and exciting format." The product is available in some Costco stores from September 2026, with wider availability to follow as stock reaches stores.

Canadian pork and poultry producer Olymel has inaugurated its new CAD 142 million (approx. $100.5m) integrated processing plant in Trois-Rivières, marking the completion of one of the largest modernisation projects in its history. The upgraded plant will now have an annual production capacity of 50 million kg, a fourfold increase of its original capacity. Olymel aims to boost its efficiency through the expansion, with the plant now handling pork and poultry processing, slicing and packaging all under one roof. In addition to La Fernandière sausages and hams (whole and sliced), the facility now produces the majority of Olymel’s deli meats. It has been expanded from 51,700 square feet to 137,200 square feet, nearly 2.5 times its original size. Advanced technologies integrated as part of the expansion include automation and artificial intelligence (AI), as well as energy efficiency technologies. Full implementation of new equipment and processes is designed to cut resource use and the site’s environmental footprint, aligning with the company’s ambitions to reduce operations-related greenhouse gas emissions by 25% by 2030. This includes a new industrial battery system that stores energy when demand is low and releases it when demand is high. Claimed to be an industry-first in Canada, the system will reduce strain on the Hydro-Québec power grid. Meanwhile, the upgraded site also features a focus on water-based over air-based cooking, heat recovery, closed-loop water management and reduced transportation. The plant began phasing in the first new production lines last May, with the investment previously announced in June 2025. Roughly 100 jobs have been created as part of the expansion, bringing the plant’s total workforce to approximately 400 employees.