Shannon O’Shields Shannon O’Shields, vice president of marketing at Rubix Foods, takes us behind the scenes of the sauces revolution, showing how these once-overlooked menu elements are now driving bold flavours, sparking consumer obsession and unlocking fresh opportunities for growth, innovation and margin expansion. For too long, sauces have been treated as an afterthought, but in today’s food landscape, they’re no longer just the sidekick used for dips or drizzles. They’ve become the fastest-growing lever of craveability on menus. In fact, the global sauces and condiments market is surging, from over $80 billion in 2024 to a forecasted $104 billion by 2029, tracking at a solid +5% CAGR. And it’s not the full builds pulling that weight, it’s the sauce itself. Nearly 40% of consumers say they most often try new flavours via sauces, seasonings and toppers, not entire dishes. And younger generations are fuelling that fire. Research shows that global and specialty sauces are among the top drivers of trial for younger consumers, with Gen Z nearly twice as likely as Boomers to order something unfamiliar if it comes in sauce form. More than half of them consider themselves to be 'hot-sauce connoisseurs,' and one in four pack their own condiments when dining out. That’s not simple curiosity and interest; that’s obsession and influence. In today’s kitchens, sauces have become the vehicles of trend, differentiation and craveability – where global flavours cross borders, indulgence meets clean label and where manufacturing practices work overtime to ensure the magic can be made (and survive) at scale. Trends defining tomorrow’s sauces Heat with dimension The sriracha wave taught us something: Americans love heat. But what it really revealed is that straight fire isn’t enough anymore. Heat has to be interesting, layered and it has to tell a story. Consumers today crave more than just a Scoville number; they want sauces that flirt with fruit, linger with smoke or surprise with creamy or crispy textures. Think scotch bonnet cooled by mango, chipotle habanero folded into a crema, or Thai chilli crisps that don’t just add spice but a little crunch too. For manufacturers, this is where the opportunity lies. Those who can source and formulate with unique raw materials like distinct chili varietals, fruits or florals that complement heat, or carriers that stabilise flavour over shelf life, will be positioned ahead of the curve. It’s not just about finding the next sriracha. It’s about building portfolios of nuanced heat profiles that can flex across foodservice, retail and CPG. The supply chain matters here, too. Securing access to unique peppers or authentic global flavour bases can differentiate a manufacturer’s offerings and lock in operator partnerships. And with clean label demands rising, natural sources of heat like fermented chilis, smoked peppers or fruit-chili blends deliver an on-trend story and a functional advantage over artificial flavour systems. At the end of the day, heat has become a language of its own. Operators want sauces that make their menus stand out and consumers want experiences that are bold but not punishing, layered but still approachable. The players who can deliver heat as an experience, not just a Scoville unit, will own the next wave of crave. Global mashups done right Sauces are the ultimate passport. But the days of 'Asian-inspired' or 'Latin flavours' are over. Consumers have moved past the vague and the generalised and prefer to experience real flavours with real roots, folded into the foods they already know and trust. Salsa macha on pizza, tikka masala BBQ on wings, gochujang ranch on salads… these aren’t gimmicks. They’re the intriguing mashups that keep familiar dishes feeling fresh. From a marketing standpoint, this gives brands the opportunity to tap into the cultural crossover of consumer palates – a key tactic for those targeting Gen Z, the most diverse generation in history. Global mashups allow operators to signal innovation without completely rebuilding their menus or stripping themselves of their brand identity. But the B2B reality is that authenticity on a flavour deck is useless if the formulation can’t survive scale. The technical challenge for manufacturers comes down to creating bold flavours that hold up under processing: high heat, retort, freeze-thaw and distribution. Oil-based sauces can oxidise and lose intensity, spice blends can go flat after a few months in storage and emulsions that look gorgeous in the test kitchen can split on a production line. The real winners will be the sauces that deliver authenticity and impact, without cracking under the pressure of modern production. A new kind of creamy Consumers want indulgence, but they’re also keeping one eye on dairy, fat and sustainability. That tension is reshaping what 'creamy' means. Plant-based creams, starch–protein blends and modern emulsions are stepping in to deliver the richness once reserved for milk, butter and cheese. That’s why we’re seeing cold-foam coffee toppers, carbonated 'dirty sodas' and vegan ranches that don’t split under acid or heat. Here’s the thing: creamy isn’t just a flavour, it’s a texture. And texture has become the new frontier of sauce innovation. Creaminess is about viscosity, body and mouthfeel – the way a sauce coats your tongue or hugs a fry. Consumers may not know the science, but they know when it feels (and tastes) right. That’s where oats, chickpeas and even hydrocolloids are coming into play more and more. They give developers the tools to replicate the indulgent body of dairy while ticking boxes for clean label, allergen-friendly or sustainable sourcing. For operators, it means they can offer plant-forward or 'lighter' options without sacrificing the sensory hit people expect from creamy sauces. Sauces with benefits Consumers crave indulgence – a rich drizzle, a creamy dip, a glossy glaze… but they want it without the baggage. Sugar, sodium, fat and artificial ingredients are all under the microscope these days, especially as wellness trends collide with the rise of GLP-1 use and 'better for you' diets. The next evolution of sauces is clean, functional and guilt-free. This means sauces that don’t just carry flavour, they carry benefits: Probiotic ranches, antioxidant-rich chili crisps, omega-3 vinaigrettes, you name it. Anything truly clean-label with fewer additives and recognisable ingredients is on the table. The winners will be those who can build functional sauces that don’t taste like a compromise. Because if the sensory experience falls flat, no amount of protein, probiotics, or 'clean' claims will save it. Packaged to perform Flavour doesn’t move if packaging gets in the way. Sauces aren’t just about what’s inside the pouch, jar or cup. How they move through kitchens, retail shelves and consumer hands is also a key factor to success. Versatile pack sizes have become a quiet but powerful driver of sauce innovation, making it easier for operators and manufacturers to test, scale and cross channels without reengineering entire supply chains. For foodservice, bulk packs mean consistency and speed in the back of house, while portion-controlled cups let operators add craveable LTOs without disrupting workflows. For retail, multi-serve jars tap into at-home cooking trends, while single-serve sachets meet the snacking and customisation habits of younger consumers. The beauty of sauces is that they flex. A single formulation can live as a pouch for a commissary kitchen, a dip cup at a QSR or a shelf-stable sachet tossed into a delivery bag. From a business perspective, smaller pack sizes lower the barrier to trial, giving consumers a safe way to explore global or bolder flavours without committing to a full meal. And for manufacturers, flexible packaging means one innovation pipeline can serve multiple channels, growing your total addressable market without adding significant complexity. On the flip side, unique or playful packaging formats can be a big differentiator, sparking social buzz, driving trial and turning a sauce into a shareable moment. So, while the sauce is always the star, versatile packaging is what separates good from great. Sauce as a strategy In the end, sauce isn’t a sidekick, it’s a strategy. It’s the cheapest, fastest, most scalable way to create craveability, unlock margin and keep pace with shifting tastes. For operators, it’s the difference between a $5 menu item and an $8 LTO. And it drives trial and repeat traffic. For manufacturers, sauces can be a growth engine, turning trends into revenue without reinventing the wheel. In a business where menu fatigue is lethal, sauces are the lever that can keep a brand relevant. And in a landscape where consumer expectations shift faster than a quarterly P&L, sauces may be the quickest lever to pull.

US-based cultivated meat producer Upside Foods has reached a global audience after featuring in a YouTube video by content creator Jimmy Donaldson, widely known as MrBeast, highlighting the growing consumer interest in alternative proteins. The video, titled ' $1 vs $1,000,000,000 Futuristic Tech! ' and posted earlier this week (24 January 2026), has already surpassed 70 million views. In a segment filmed at Upside’s Engineering, Production and Innovation Center (EPIC) in California, MrBeast toured the facility, sampled the company’s cultivated chicken alongside conventional poultry and commented that he could not distinguish between the two. During the visit, MrBeast tours the production site and samples Upside’s cultivated chicken alongside a conventional chicken product. In the video, he says he is unable to tell the difference between the two and incorrectly guesses the cultivated version as the conventional chicken. “MrBeast and his friends visited our facility to learn how cultivated meat is made and experience a tasting,” Upside CEO Uma Valeti wrote on LinkedIn. “This segment highlights innovations setting the foundation for the future of humanity.” Upside Foods, founded in 2015, received USDA regulatory clearance for cultivated chicken in 2023 and opened its EPIC production site in 2021 to support scalable operations. Last year, the company paused construction of its Rubicon facility in Illinois, citing challenging funding conditions, and redirected investment to expand its California site. With over 460 million subscribers on YouTube, MrBeast operates one of the largest digital content platforms worldwide, with videos frequently attracting millions of views within days of release. By comparison, consumer-facing exposure for cultivated meat companies has typically been limited to small-scale pilots, invitation-only tastings or trade media coverage. No other cultivated meat producer has previously appeared in creator-led digital content with comparable global reach. Among one of the most established companies in the cultivated sector, Upside Foods received USDA regulatory clearance for the sale of cultivated chicken in 2023 and opened its EPIC facility in 2021 as part of its efforts to develop scalable production capabilities. In 2024, the cultivated meat company announced it was pausing construction of its Rubicon cell-based meat production facility in Glenview, Illinois . Citing a challenging funding environment, the business said it would instead refocus resources on expanding its existing EPIC in California, doubling its investment in the site. Upside Foods' cultivated chicken Prior interest in cultivated meat MrBeast's appearance at Upside Foods follows earlier public comments about alternative protein. In a 2022 interview with Forbes , he said he was interested in the possibility of selling lab-grown meat through his spin-off burger chain, MrBeast Burger. At the time, MrBeast said he would consider selling cultivated meat if the product met consumer expectations on taste and quality. He told Forbes : “The second someone can make lab-grown meat that actually tastes good enough where people don’t even notice, then I’m all for it. I’m switching in a heartbeat". The appearance at Upside Foods marks the first time MrBeast has been shown visiting a cultivated meat production facility and tasting a cultivated meat product on camera. The visit also comes several years after his initial comment, during a period in which cultivated meat has moved from early pilot trials to regulatory approval in select markets, including the US. Digital exposure as a market signal for cultivated meat The inclusion of Upside Foods in one of the world’s most widely viewed creator-led videos is a rare opportunity for the cultivated meat sector, which continues to face limited consumer exposure. Unlike plant-based alternatives, cultivated meat is largely absent from supermarkets and fast-food chains. Regulatory approvals remain narrow, production volumes are small, and most companies have relied on pilot programmes, invitation-only tastings or trade events. As a result, consumer familiarity with cultivated meat is low, even as investment and technology advance. High-reach digital platforms allow companies to showcase products to a global audience without immediate commercial availability, providing visibility that can inform regulators, attract foodservice partners and signal market readiness to investors. For cultivated meat firms navigating long regulatory timelines, such exposure helps build awareness and shapes perceptions ahead of future market entry, even if it does not generate immediate sales. Upside Foods' cultivated chicken Cultivated meat faces uneven global approval landscape The appearance of Upside Foods in MrBeast's video comes as the cultivated meat sector faces heightened regulatory and political scrutiny, particularly in the US. While the US approved the sale of cultivated chicken in 2023 following regulatory clearances from the FDA and USDA, the policy environment has since become more complex. Several US states, including Florida and Alabama , have introduced measures that ban the sale of cultivated meat. In Texas, cultivated meat companies Wildtype and Upside Foods filed a federal lawsuit last year against a state law that bans the sale of 'cell-cultured protein' . The companies argue that the law was created to protect Texas’ conventional agriculture industry from competition, not to address food safety concerns. Outside the US, regulatory pathways remain uneven. Singapore is the only country where cultivated meat has been sold commercially, and only on a limited scale. In the EU, UK and parts of Asia, approval processes are ongoing and may take several years. As a result, most cultivated meat companies remain in pre-commercial or pilot stages, with few opportunities for consumer sales.

Heritable Agriculture, an AI-powered crop improvement start-up spun out of Google X, has secured a $4.98 million grant from the Bill & Melinda Gates Foundation to fund its 'Joint AI-driven Smallholder Omics aNalytics' (JASON) initiative. The project aims to develop climate-resilient crops for smallholder farmers in low- and middle-income countries (LMICs) using artificial intelligence combined with genomic 'omics' technologies. Heritable Agriculture will establish a cloud-based AI genomics engine to accelerate gene discovery and breeding cycles, identifying targets for crops that can withstand extreme drought, heat and other climate stressors. By integrating AI with genomic and remote sensing data, the company seeks to cut conventional breeding timelines, potentially delivering resilient germplasm to farmers faster. “This project allows us to dramatically accelerate the discovery and deployment of climate-resilient crops,” said Tim Beissinger, CTO of Heritable Agriculture. CEO Brad Zamft added that the initiative reflects the company’s mission to combine technological innovation with global impact while building a scalable agritech business. The grant comes amid growing concern over climate-driven yield losses in smallholder farming, which produces up to 80% of the food in low- and middle-income countries. Prolonged droughts and rising temperatures increasingly threaten food security, farmer livelihoods and rural economies, creating demand for technological solutions that can increase crop resilience and reduce risk exposure. Heritable Agriculture’s AI-driven platform mines both ancient and modern crop genomes to identify functional genes that improve stress tolerance. These insights feed into multiplex gene-editing strategies, enabling the development of robust crop varieties for deployment in vulnerable regions. Founded from Google’s X Moonshot Factory, Heritable Agriculture positions itself at the intersection of AI, genomics and agritech innovation, targeting global food security markets while providing solutions that could also inform commercial breeding and seed development for the broader F&B supply chain. The JASON project aligns with the Gates Foundation’s strategic focus on digital innovation to reduce climate-related losses in agriculture, offering potential partnerships for seed companies, agribusinesses and investors looking to integrate AI-driven crop solutions into resilient supply chains.

Nature’s Path is tapping into growing consumer demand for gluten-free and better-for-you indulgences with the launch of Love Crunch Gluten Free Strawberry Cheesecake Granola, a new flavour inspired by the classic dessert. Designed for both gluten-free consumers and granola lovers alike, the new offering blends indulgent flavour with organic, responsibly sourced ingredients. The new granola combines the sweetness of strawberries with the tangy richness of cheesecake flavour, delivering a crunchy, dessert-inspired experience that works equally well as a premium breakfast option or a snack. Each serving provides 14 grams of whole grains, aligning indulgence with nutritional value. Crafted with organic whole grain rolled oats and creamy cashew butter, the granola features crunchy clusters topped with Fair Trade white chocolate chunks and sweet strawberry pieces. The product is certified organic and gluten-free, reinforcing Nature’s Path’s commitment to clean-label formulations and dietary inclusivity. “Our new Love Crunch Gluten Free Strawberry Cheesecake combines real organic ingredients and meets the needs of a gluten-free lifestyle without compromising taste," said Arjan Stephens, president of Nature’s Path. "This launch is all about making delicious, organic food accessible to everyone.” Love Crunch Gluten Free Strawberry Cheesecake Granola is available now through the Nature’s Path website, Walmart.com, and select retailers nationwide.

Laird Superfood, a functional coffee and superfood brand, has launched Protein Coffee with real whey protein, marking its first foray into dairy-based products. The launch targets rising consumer demand for clean, high-quality, animal-derived protein, positioning Laird to capture a broader share of the growing functional beverage and ready-to-drink coffee market. The new product blends fast-absorbing whey protein with slower-digesting milk protein, providing all nine essential amino acids for muscle recovery, sustained energy and satiety. It also contains lion’s mane mushrooms to support cognition and focus. Each 5.3oz serving delivers 10g of protein without soy, gums, seed oils or artificial ingredients, reflecting Laird Superfood’s ingredient-first ethos. “Entering the dairy market is a natural evolution for our brand,” said CEO Jason Vieth. “We’re bringing our strict nutritional standards to a category often dominated by additives and processed ingredients, providing high-quality whey protein to consumers who want clean, functional options.” Co-founder Gabby Reece added that the move allows the brand to serve omnivores while maintaining its commitment to minimally processed ingredients. Laird Superfood Protein Coffee is available in Sweet & Creamy, Vanilla and Unsweetened variants and can be prepared hot or iced. It is currently sold at Sprouts Farmers Market and online, with wider retail distribution planned. The launch complements the brand’s existing plant-based portfolio, which includes protein lattes, creamers and instant beverages. Functional beverages remain one of the fastest-growing segments in the $40 billion US coffee and dairy protein market, with consumers increasingly seeking convenient, high-protein options that support their health and wellness goals. Laird’s entry into whey-based coffee leverages its existing brand equity in superfoods while expanding its relevance to a broader demographic of protein-focused consumers. Founded by surfer Laird Hamilton and fitness icon Gabby Reece, Laird Superfood has built its portfolio around minimally processed ingredients, offering coffee, creamers, bars and functional greens. The brand has positioned itself at the intersection of premium coffee, functional nutrition and lifestyle branding, an increasingly attractive combination for retailers looking to capture higher-margin health-oriented products.

Once Upon a Farm, the children’s organic food company co-founded by actress Jennifer Garner, has launched the roadshow for its initial public offering, targeting a valuation of $764 million as it seeks to expand operations amid growing demand for organic and minimally processed kids’ foods. The Berkeley-based company filed a registration statement with the US Securities and Exchange Commission to offer 11 million shares of common stock, priced between $17 and $19 each, with 7.63 million shares sold by the company and 3.36 million by existing investors. The company has also granted underwriters a 30-day option to purchase up to 1.65 million additional shares. Proceeds are earmarked for debt repayment, new equipment,and general corporate purposes. The stock is expected to list on the New York Stock Exchange under the ticker 'OFRM'. Founded in 2015 by Cassandra Curtis and Ari Raz, Once Upon a Farm produces organic, non-GMO snacks and meals for children of all ages, including cold-pressed fruit and vegetable pouches, frozen meals, oat bars and pantry snacks, all free from added sugar, artificial flavours, colours or preservatives. Garner and former Annie’s CEO John Foraker joined as co-founders in 2017, lending the brand celebrity recognition and industry credibility. The IPO positions Once Upon a Farm to capture growth in the US organic children’s food market, where parents increasingly seek convenient, nutritious and clean label options. Top shareholders include CAVU Venture Partners, S2G Ventures and Cambridge Companies SPG, and the IPO is being led by Goldman Sachs and J.P. Morgan, with additional bookrunning support from BofA Securities, William Blair, Barclays, Evercore ISI, Deutsche Bank Securities, Oppenheimer & Co and TD Cowen. The company warned in its prospectus that trade barriers affecting Mexico and South America, where it sources much of its fruit and vegetable ingredients, could lead to supply shortages and higher costs. The IPO remains subject to market conditions, with no assurance on timing, size or final pricing.

General Mills has announced the election of Joan Bottarini to its board of directors, effective 26 January 2026, marking the latest step in the company’s ongoing board refreshment and succession strategy. Joan Bottarini Bottarini currently serves as executive vice president and chief financial officer of Hyatt Hotels Corporation, where she has been CFO since 2018. In that role, she has overseen global financial operations for the hospitality company and played a key role in driving financial performance and shareholder value. Her background spans hospitality, real estate and professional services, bringing broad financial and operational expertise to the General Mills board. General Mills said Bottarini’s election reflects its “thoughtful approach to board succession and refreshment,” with a continued focus on recruiting directors who bring world-class qualifications and diverse industry experience. General Mills, one of the world’s largest food companies, operates a portfolio of major consumer brands including Cheerios, Nature Valley, Blue Buffalo, Häagen-Dazs, Old El Paso, Pillsbury, Betty Crocker, Totino’s, Annie’s and more.

General Mills is broadening its Bridgerton -inspired baking portfolio with a new Pillsbury Petite Blueberry Scone and returning Betty Crocker Bridgerton baking kits . The latest launch underscores a trend among food manufacturers to leverage entertainment IP and licensed partnerships to spark growth in mature categories such as baking mixes. The US food group says that the new Pillsbury product, designed with lemon icing and blueberry flavour, will sit alongside returning Betty Crocker kits for scones, crème puffs and sponge cake tied to Netflix’s Bridgerton franchise. The launches are timed with the January 29 and February 26 release dates for the fourth season of the hit series, aiming to tap cultural momentum and drive seasonal demand in more than 50 markets, including the US and UK. Such licensed collaborations help reposition centre-store staples as occasion-led products, creating bursts of incremental demand that support premium pricing and in-store visibility. General Mills has also previously introduced Wednesday Addams-themed treats , including a Super Moist Dark Chocolate Cake Mix and Whipped Cream Frosting under its Betty Crocker label ahead of the Netflix series Wednesday – aligning product availability with the show’s second season. Betty Crocker also experimented with 'mix-to-reveal' colour-changing baking kits tied to Universal Pictures’ Wicked movie adaptation, featuring cupcakes and cookie dough pops that change colour during preparation – a first-of-its-kind innovation aimed at making baking a more interactive experience. Such themed and experiential products reflect a broader pattern of food and beverage companies leveraging entertainment licenses to broaden appeal. Examples range from Harry Potter-branded confectionery from Haribo and Hello Kitty-themed doughnuts from Krispy Kreme to film- and game-linked cereal and snacks, demonstrating that licensed IP can transcend traditional category boundaries. Beyond traditional bakery, companies are also deploying licensed collaborations to spark innovation; for example, plant-based brand Klimon tied its products to Universal’s  Despicable Me 4 franchise, and snack collaborations such as Taco Bell x Cheez-It have created hybrid products that blend cultural IP with food formats, pointing to the wider commercial value of entertainment partnerships in food NPD. For General Mills, which also owns Cheerios, Häagen-Dazs and Yoplait, the Bridgerton line-up is part of a broader strategy to defend category share through premiumisation and cultural resonance, particularly as at-home baking sees more intermittent demand compared with the pandemic period. The broader licensed food and beverage space continues to evolve, with character IPs such as Bluey expanding into FMCG products, including cupcake kits and dairy offerings, while confectionery and snack brands increasingly tie releases to film and TV content to drive awareness and trial.

Beyond Meat shareholders have launched legal action against the US plant-based meat producer, accusing the company of failing to disclose “material adverse facts” ahead of a major impairment charge that was revealed in November. A shareholder class action lawsuit has been filed against Beyond Meat, with law firms Holzer & Holzer and Rosen Law Firm bringing parallel actions on behalf of investors. The lawsuits centre on a $77.4 million non-cash impairment charge disclosed by the Nasdaq-listed alt-protein group on 10 November. The claims allege that Beyond Meat issued false and misleading statements and/or failed to disclose material adverse facts regarding its business, operations and prospects. The lawsuit alleges that the book value of certain long-lived assets exceeded their fair value, making it highly likely the company would be required to record a material impairment charge, and that this situation was likely to impair Beyond Meat’s ability to file its periodic reports with the US Securities and Exchange Commission (SEC) on time. Law firm Holzer & Holzer said the legal action covers shareholders who purchased Beyond Meat stock between 27 February 2025 and 11 November 2025. In a statement issued on 26 January, the firm said investors who experienced significant losses during that period are being encouraged to explore their legal rights. Beyond Meat had warned investors on 24 October of a pending “material” impairment charge but did not quantify the figure at the time. Later in the month, the company delayed the release of its third-quarter results, saying it was still assessing and quantifying the size of the impairment. Between those announcements, Beyond Meat’s share price declined further, extending 2025 losses from around 42% to 63%, despite a brief short-covering rally. When the impairment was formally disclosed on 10 November, Beyond Meat said the $77.4 million charge related to certain “long-lived assets”. The company cited several contributing factors, including the “suspension and substantial cessation” of operations in China, first revealed in February, “certain non-routine SG&A expenses” and “incremental arbitration-related legal expenses”. In its October SEC filing, Beyond Meat said its recoverability test under accounting standard ASC 360 had “preliminarily indicated that the carrying amount of certain of its long-lived assets was not recoverable from the projected undiscounted future cash flows of the relevant asset group”. While Beyond Meat’s shares had already been under sustained pressure following a series of adverse developments, the law firms have defined a specific period during which they allege shareholders were harmed by inadequate disclosure. The deadline to ask the court to be appointed lead plaintiff in the case is 24 March 2026.

Pernod Ricard-owned Absolut Vodka has partnered with hot sauce brand Tabasco to launch a spicy vodka across more than 50 markets, as spirits makers increasingly turn to flavour innovation and brand collaborations to sustain growth in mature vodka categories. The product, Absolut Tabasco, will roll out from February in key markets including the US and the UK, marking one of Absolut’s most globally scaled flavour launches in recent years. The move comes as demand for heat-forward flavours accelerates across food and beverage categories, with spicy spirits emerging as a fast-growing niche within flavoured vodka. Industry forecasts cited by the company suggest global spicy vodka sales could rise by more than a quarter by the end of the decade, albeit from a relatively small base. Absolut Tabasco blends Absolut Vodka with a natural essence derived from the fermented red pepper mash used in Tabasco Sauce, without added sugar. The companies say the product is designed to deliver a controlled, warming heat while retaining the neutral profile required for cocktail applications such as Bloody Mary cocktails and spicy lemonades. For Pernod Ricard, the collaboration reflects a broader strategy of using established non-alcoholic flavour brands to add credibility and differentiation to spirits portfolios, as competition intensifies and younger consumers seek bolder taste experiences. “Heat is no longer a niche preference – it’s becoming a mainstream flavour signal,” said Craig van Niekerk, global vice president of marketing for Absolut Vodka. “Partnering with Tabasco allows us to respond quickly with a product that feels authentic rather than engineered.” Tabasco owner McIlhenny Company, best known for its flagship pepper sauce, has increasingly licensed its brand into adjacent categories as it seeks to extend relevance beyond the table and into drinks, snacks and ready-to-use formats. “With more than 150 years of pepper expertise, this collaboration allows us to translate Tabasco’s flavour credentials into a new consumption occasion,” said Christian Brown, head of agriculture at McIlhenny Company. The launch highlights a growing convergence between food and beverage flavour development, as alcohol producers look to borrow cues from fast-moving food trends such as fermentation, heat layering and provenance-led storytelling. Absolut Tabasco will be bottled at 38% ABV and supported by a global marketing campaign. Pernod Ricard, the world’s second-largest spirits group, reported consolidated sales of €10.96 billion in its 2024/25 financial year and continues to prioritise premiumisation and innovation as volume growth across core spirits categories slows.

Arla Foods has moved all of its European manufacturing sites onto renewable electricity, using long-term power purchase agreements (PPAs) to lock in supply and prices as energy volatility and decarbonisation pressures intensify across the dairy sector. The farmer-owned dairy cooperative says that from the end of 2025 all electricity consumed at its 46 European sites is now sourced from renewables, covering around 93% of its total global electricity use. The shift has been achieved through a mix of renewable energy certificates and long-term PPAs linked to new wind and solar projects across Germany, the UK, Denmark and Sweden, allowing Arla to secure supply while supporting additional renewable capacity in the region. “For energy developers, long-term offtake agreements are often the condition for committing capital to large renewable projects,” said David Boulanger, executive vice president of supply chain at Arla Foods. “By signing PPAs over many years, we are reducing our exposure to fossil fuel volatility while contributing to the build-out of renewable energy in Europe.” Food manufacturers across Europe have been accelerating renewable electricity sourcing as electricity prices remain elevated following Russia’s invasion of Ukraine, while regulators and customers increasingly scrutinise Scope 2 emissions across supply chains. Arla’s PPAs include a 44 gigawatt-hour (GWh) annual agreement linked to wind and solar plants in Pronsfeld, Germany, near the company’s largest dairy, 20 GWh per year from two solar projects in the UK, 43 GWh from a Danish solar park and 90 GWh annually from what the company described as Sweden’s largest solar PPA to date. The remaining electricity demand is covered by renewable certificates, including some purchased directly from Arla farmers who generate power on-site, such as through wind turbines. The move comes alongside significant investment in electrifying Arla’s production processes, particularly in Denmark, Germany and the UK, as the company shifts away from fossil fuels. Electricity now accounts for almost 30% of Arla’s total energy use, a figure expected to rise as further electrification projects come online. For dairy processors, electrification presents both technical and economic challenges, particularly for heat-intensive processes, but is increasingly seen as critical to long-term decarbonisation strategies as carbon pricing and reporting requirements tighten. “Reducing energy consumption remains our first priority, but electrification is essential to future-proofing our operations,” Boulanger added. “Using renewable electricity allows those investments to deliver real emissions reductions.” Arla said it is now assessing options to increase the share of renewable electricity used at its operations outside Europe. Arla Foods is owned by more than 7,600 dairy farmers across seven European countries and supplies brands including Arla, Lurpak, Castello and Puck.

Rowntree’s has launched a new Lollies range that brings the flavours of its ice lollies into a shelf-stable confectionery format. The range features three flavours – Fruit Pastilles, Sour Watermelon and Mango – each made with real fruit juice. The products are designed to deliver the taste of Rowntree’s Ice Lollies without the need for freezing. Hayley Nixon, senior brand manager for Rowntree’s, said: "We’re thrilled to bring the bold, fruity flavours of our iconic ice lollies into a new sweet format. This launch means fans can enjoy the taste they love, whatever the season, in a fun and shareable way. It’s all about giving people more of what they enjoy, vibrant flavours and real fruit juice.” Rowntree’s Lollies are sold in 130g sharing bags and are positioned as an on-the-go sweet suitable for year-round consumption. The launch follows other brand extensions from Rowntree’s, including the introduction of Jelly Tots Tangy last year. According to the company, Rowntree’s Lollies are not suitable for vegetarians or those following a Halal diet.