US-based vertical farming company AeroFarms has revealed it will be ceasing operations and closing its site in Virginia, resulting in a termination of the company’s 173-strong workforce. AeroFarms is a supplier of microgreens to the US retail market, grown inside its large, indoor vertical farm that employs modern technologies such as aeroponics, automated systems and AI. These technologies enable the cultivation of greens in a controlled environment, requiring less land and water than traditional farming. The company informed the Virginia Department of Workforce Development and Advancement of its decision last week, stating that the company’s largest investor had withdrawn further financial support due to an unannounced restructuring and change in priorities. Following this, AeroFarms said it was unable to secure alternate capital and is now unable to continue operations unless it can obtain new funding from other sources. Located in Ringgold, Virginia, the facility is slated to close this Friday (19 December 2025), with a small number of employees set to remain for a short time thereafter to help wind down operations. In its letter, AeroFarms acknowledged that it had been unable to give affected employees the amount of notice typically enforced under the Worker Adjustment and Retraining Notification (WARN) Act, which requires employers to provide 60 days’ prior written notice to employees in the event of a mass lay-off or facility closure. AeroFarms said it gave notice ‘as soon as possible,’ noting that federal law recognises employers may give less notice where employment loss results from ‘unforeseen business circumstances’. The company had only recently secured new funding to support its Virginia facility , which had become its new headquarters following the equity financing raised and the company’s refinancing of its debt. It had grown a strong presence in the US’ sustainable, smart agriculture sector, commanding over 70% of the nation’s retail market for microgreens.

As 2025 nears its close, Pladis' head development chef, Robert Craggs, reflects on the priorities and key trends for snack producers to consider in the year ahead. From fermented, umami depth of flavour to layered, sensory-led snack experiences, read on to discover what's in store for the next wave of snacking innovation. Innovation in the snack category is at a tipping point. After years of incremental flavour and format tweaks, consumers are signalling they want more – more meaning, more sensory depth and more authenticity. But many brands risk falling into the same trap of launching offers that look new, but feel shallow. The snack world must ask: are we truly meeting deeper consumer tensions or simply chasing colourful packaging and novelty flavours? The next year in snack innovation is being shaped by five converging trends. When done well, they offer not only shelf-differentiation, but category definition. If done badly, they’ll end up fleeting 'limited editions' in a sea of sameness. Fermented flavours moving beyond savoury origins Fermentation has long been associated with savoury flavours, such as kimchi, miso, kombucha and so on. Now we are seeing fermentation step into sweet snacks, desserts, even indulgent formats. That shift is significant. Fermented flavour offers unseen depth, complexity, layers of taste, all while tapping into 'good for me and for the planet' cues. Importantly, fermentation can support more responsible snacking by naturally strengthening flavour intensity, improving digestion and increasing nutrient bioavailability, enabling brands to create more nutritious products that still deliver on taste. What’s the implication for snacking brands? Firstly, don’t treat fermentation as a gimmick. It must be right in formulation, taste profile and consumer expectation. Secondly, move beyond the trend-led mindset. Thirdly, be bold with category crossover, you might see a sweet snack bar leveraging a light fermented caramel or yogurt-based profile. Finally, communicate with consumers. Fermentation is an unfamiliar territory so communication must be clear and health benefits should be credible. The next wave in functionality and targeted health-value snacking The snacking landscape is shifting as consumers look for products that do more than satisfy hunger. They want targeted benefits that enhance overall wellbeing – sharper focus, better cognitive performance, stronger immunity, improved gut and skin health, and mood support. The next wave of innovation is about designing snacks where added health value works in harmony with other product values, such as taste or texture. Ingredients like mushrooms are emerging in products such as chocolate or lattes on the high street, demonstrating how niche components can take on multiple roles – delivering depth of flavour, while embedding health benefits in everyday, accessible formats. For snack brands, the opportunity is two-fold. Mushrooms, for example, will be imagined not only as a flavour and texture ingredient that elevates the snack experience, but also as a source of nutritional and functional benefits. It is important to remember that the product must not fail on taste, otherwise consumers will end up unsatisfied. Consumers want functionality and flavour, neither at the expense of the other. The rise of ASMR and sensory-led enjoyment In a world of distractions, consumers increasingly crave multi-sensory pleasure. Crunch, snap, pop, crackle: all are elements that matter. The rise of ASMR-led content has highlighted something brands already suspected – the sound and feel of snack consumption are part of the experience. But we’re now going further, and sensory expectations are evolving. Consumers are looking for formats that ooze, melt, warm, cool or fizz on the palate. For innovators, this means snack format and sensory design can no longer be afterthoughts. Think of a biscuit that deliberately cracks a certain way, a crisp that echoes a specific crunch or a bar with layered textures that fizz when bitten into. Sensory-led enjoyment also opens the door to premiumisation as consumers are willing to pay more if the experience is richer. Packaging plays an equally influential role, with sound, texture and even the feel of opening the product being part of the sensory experience. Digital layers are entering the market, with augmented reality accessed via smartphones creating a multi-sensory world and blurring the boundary between physical and virtual enjoyment. Tropical flavours take centre stage Globalisation and travel mean consumers are more flavour-curious than ever. Consumers are experiencing food through a digital lens, with new flavours increasingly at their fingertips. Tropical flavours are no longer the occasional special edition, they’re moving into the mainstream. Pineapple and chilli, passion fruit and yuzu, and mango and habanero are all examples of bold flavour marriages rooted in global inspiration, which continue to grow in popularity. Food from Latin America, the Caribbean, Thailand and Indonesia are leading the trend, with tropical flavours inspired by these regions no longer confined to sweet formats. These flavours are rapidly moving into the savoury mainstream with greater regional specificity and authenticity. This presents a clear play to lean into adventure, paired with authenticity. Directionless 'exotic' launches risk being superficial and inauthentic, and this is extremely obvious to customers. To stand out, brands need to bring authenticity and context, paying homage to the origin of the flavour and the cultural story that underpins it. The move toward 'snackification' 'Snackification' has been around for years, but what we’re seeing now is a more profound shift. The concept of snackification involves eating smaller, more frequent meals as opposed to the traditional three meals a day. Consumers are seeking occasions, rituals and formats built around snacks. For example, the rise in mini meals or mid-afternoon boosters. Snacking has become more flexible, more purposeful, more embedded in daily life. This means innovation should not simply be a version of a new flavour in an old format. Brands should consider the moment of consumption, the convenience, the portion size, the health vs indulgence tension and the price-point. The tension here is between convenience vs satisfaction, between quick bite vs experience, between healthy choice vs treat. The thread tying these five trends together is creative tension. The push and pull between flavour and function, sensory enjoyment and convenience, novelty and authenticity, global exploration and local familiarity, health and indulgence. The brands that thrive will be those that don’t just follow trends at face value but lean into these tensions by uncovering the deeper needs and desires that sit beneath them and designing snacks that resolve those contradictions in meaningful ways. The future of snack innovation lies in understanding what people truly want – emotionally, sensorially and functionally – and ensuring every new product fits seamlessly into their lives while staying true to brand purpose and promise. As we enter this next era of snacking, the opportunity is to evolve. It’s time to lead with insight, tension and intent. Because the brands that will win aren’t those repeating what’s been done before, they’re the ones bold enough to redefine the flavour vocabulary altogether.

Energy drink brand Celsius will launch four new fruit-flavoured, zero sugar variants in the UK and Ireland from January 2026. The new flavours – Sparkling Raspberry Peach, Sparkling Mango Lemonade, Sparkling Kiwi Guava and Sparkling Strawberry Watermelon – are part of the brand’s core line-up. Garrett Quigley, president of Celsius International, said: “We are excited for consumers in the UK and Ireland to experience the latest innovation from Celsius arriving from January. We believe the zero sugar, fruit-forward flavours that distinguish Celsius from traditional energy drinks align with consumers' evolving needs for great taste without compromise." He continued: "This innovation is designed to bring new consumers into the growing energy category, drive growth and be a meaningful contributor to higher basket value for our retailers”. The launch comes at the start of the year, coinciding with a period of increased consumer interest in health and wellness. Selected flavours, including Raspberry Peach and Mango Lemonade, will also be sold in multipacks for the first time in the region. The products will be available in major retailers, convenience stores and gyms.

Alison Lewis The Hain Celestial Group has appointed Alison Lewis as president and chief executive officer, effective immediately. Lewis had been serving as interim president and CEO since May 2025 and will continue as a member of the company’s board of directors. According to board chair Dawn Zier, Lewis has already taken steps to reduce costs, advance a margin-focused turnaround agenda and move forward with the company’s strategic review being conducted with Goldman Sachs. This year, Hain Celestial has prioritised stabilising sales, improving operating margins, optimising cash flow and reducing leverage. Lewis said the company remains focused on repositioning the business for long-term growth while creating value for shareholders and other stakeholders. Lewis brings more than three decades of experience in the consumer packaged goods industry to the role. She joined Hain Celestial’s board in September 2024 and previously served as chief growth officer at Kimberly-Clark from 2019 to 2024, where she led growth strategy across four global categories and oversaw in-market execution, innovation and revenue growth initiatives. Prior to Kimberly-Clark, Lewis held senior marketing leadership roles at Johnson & Johnson’s family of consumer companies, including chief marketing officer, and earlier served as senior vice president and chief marketing officer for North America at The Coca-Cola Company. She began her career at Kraft General Foods and has held leadership roles both domestically and internationally. Hain Celestial, headquartered in New Jersey, US, is a global health and wellness company with a portfolio spanning snacks, baby and kids foods, beverages and meal preparation products. The company markets brands including Garden Veggie Snacks, Terra chips, Earth’s Best Organic, Celestial Seasonings teas, Ella’s Kitchen and The Greek Gods yogurt, with a presence in more than 70 countries. The leadership appointment comes as Hain Celestial continues to evaluate its portfolio and operating model amid broader shifts in the health and wellness food and beverage market. Top image: © Hain Celestial

Japanese food manufacturer Ajinomoto Group has expanded its conscious food brand Atlr.72 with the launch of Mochelie, a mochi-filled almond tart made with Solein. The product is available in Singapore in three flavours: Yuzu Fromage, Sesame Noir and Azuki Matcha. Mochelie is made with Solein and plant-based ingredients, with the use of butter, milk and eggs reduced to less than one third. The pastry consists of a brisée cookie base topped with an almond tart filled with mochi. The name Mochelie combines the Japanese word 'mochi' and the French word 'chérie'. The product features floral designs inspired by nature. Atlr.72 was launched by Ajinomoto as a brand focused on food products that respond to demand for healthier and more sustainable options. Its first limited-edition products, Flowering Mooncakes and Ice Cream Sandwiches made with Solein, were released in September 2024. Earlier this year, the company introduced Atlr.72 Flowering Ice Cream in Singapore in three flavours. In October, Atlr.72 expanded into beverages with a test launch of GRe:en Drop Coffee, which blends regular coffee with beanless coffee made with Solein to create a dairy-free iced latte. Ajinomoto expects the product to be more widely available next year. The company plans to expand Atlr.72 beyond sweet products and beverages into meals and other daily food options. It also plans to open a flagship store in Singapore in the first half of 2026. Atlr.72 Mochelie has been available at a Christmas-themed pop-up store at Parkway Parade, Singapore, from 10-24 December, and at the Atlr.72 food truck at Geneo, Singapore, since 10 December.

Diageo has agreed to sell its 65% shareholding in East African Breweries (EABL) to Asahi Group for $2.3 billion. The agreement will see Diageo sell its 100% shareholding in Diageo Kenya Limited, which holds 65% of the EABL shares, to Japanese brewing giant Asahi. It marks the largest investment a major Japanese brewing group has made in an African alcoholic beverage business to date. Diageo was first reported to be considering a review of the EABL business this summer , as part of previously announced and ongoing measures to improve its operating leverage and reinvest in future growth. EABL is East Africa’s largest beer business, established over a century ago and with a growing presence across Kenya, Uganda and Tanzania. In the fiscal year ended 30 June 2025, EABL reported net sales of $996 million, $258 million EBITDA and net income of $94 million, with net debt at $229 million. Asahi, which offers a variety of beer, alcohol and non-alcohol beverages within its range, said it intends to preserve EABL’s renowned local brands while introducing globally recognised names from its portfolio to consumers in East Africa. Diageo has committed to entering into long-term licensing agreements alongside transitional service agreements with EABL. Locally owned brands, such as Tusker and Kenya Cane, will remain owned by EABL. The deal will also see renewed agreements for EABL to produce certain Diageo spirits, like Smirnoff and Captain Morgan, as well as RTD brands like Smirnoff Ice and Orijin, and the Guinness brand under licence. Additionally, agreements will cover the import and distribution of Diageo international premium spirits. Diageo’s 53.68% directly owned shareholding in UDVK, a Kenya-based spirits producer and importer, is also included in the transaction. EABL, which owns the other 46.32%, has management control and fully consolidates UDVK. Nik Jhangiani, interim CEO of Diageo, said: “We are incredibly proud of the achievements of EABL and our colleagues across Kenya, Uganda and Tanzania. EABL and Diageo have built the largest beer business in East Africa, a testament to driven people with a passion for the consumers and communities they serve.” He continued: “We are excited to partner with Asahi through the licensing of Diageo brands in the region going forward. This transaction delivers both significant value for Diageo shareholders and accelerates our commitment to strengthen our balance sheet.” Jhangiani added that the disposal of EABL represents a “material step” in delivering on the company’s commitment to returning the group to within its target leverage ratio range through disposals of non-strategic, non-core assets, alongside tighter capital discipline. Atsushi Katsuki, president and group CEO of Asahi, commented: “This business is a high-quality, leading company in Kenya, Uganda and Tanzania, with an unrivalled brand portfolio and marketing capabilities, state-of-the-art production facilities and strong market shares. Together with its excellent management team and employees, we will pursue sustainable growth and medium- to long-term enhancement of corporate value, while contributing to the development of the local economies.” Asahi expects EABL to remain listed on the Kenya, Uganda and Tanzania stock exchanges post completion, which is expected in the second half of 2026, subject to regulatory approval.

Steve Cahillane The Kraft Heinz Company has appointed longtime food and beverage executive Steve Cahillane as chief executive officer, effective January 2026. The appointment comes as the company prepares to separate into two independent, publicly traded businesses. Cahillane will also join Kraft Heinz’s board of directors and serve as CEO of Global Taste Elevation Co, one of the two entities that will emerge from the planned split, which was announced in September 2025 . The transaction is expected to close in the second half of 2026 pending customary approvals. Current CEO Carlos Abrams-Rivera will step down on 1 January and will remain with the company as an advisor through March 2026 to support the transition. Cahillane most recently served as chairman, president and CEO of Kellanova, formerly Kellogg Company, until its acquisition by Mars in December of this year. His career also includes senior leadership roles at the Nature’s Bounty Co, the Coca-Cola Company and ABinBev. As part of the leadership changes, John T Cahill, vice chair of Kraft Heinz’s board and former CEO of Kraft Foods, will succeed Miguel Patricio as board chair. Cahill will continue to oversee the board’s Separation Committee, which has been guiding the company’s restructuring efforts and Patricio will remain on the board following the transition. Following the split, Global Taste Elevation Co and North American Grocery Co are expected to operate with greater strategic focus, allowing each business to deploy resources around distinct growth priorities. Kraft Heinz’s board will initiate a search for a separate CEO to lead the second entity, North American Grocery Co.

British butter producer All Things Butter has rebranded to All Things Dairy alongside an expansion into the cottage cheese category. The new range, All Things Cottage Cheese, will roll out across Ocado, Sainsbury’s and Waitrose from 1 January 2026. All Things Dairy said its expansion comes at a ‘pivotal moment’ for the cottage cheese category, which is experiencing a ‘dramatic resurgence’ as consumers increasingly seek high-protein and minimally processed foods. Cottage cheese has become one of the fastest-growing chilled dairy products, with the category climbing more than 51% year-over-year according to Kantar data. Aiming to address this rising demand, All Things Cottage Cheese is debuting with a 3-SKU, flavour-led range that reflects the brand’s continued focus on modernising everyday dairy products. The ‘Natural’ SKU is crafted from just four ingredients, using grass-fed British milk and live cultures to deliver a clean label base designed for versatility. The range also includes fruit-led flavoured innovations ‘Mango’ and ‘Mixed Berries,’ both developed in collaboration with low-sugar preserve brand Fearne & Rosie. Toby Hopkinson, co-founder of All Things Dairy, said: “We’re seeing [cottage cheese] used in everything from breakfast bowls and fruit-topped snacks to savoury spreads, dips and even high-protein baking, much of it driven by social media creators who have brought cottage cheese back into mainstream food culture”. He noted that despite this surge, products on the market “haven’t really moved with the times,” adding that the company’s aim is to “make cottage cheese exciting again for a new generation of dairy shoppers”. “With All Things Cottage Cheese, we wanted to create something that feels modern and inspiring: clean ingredients, bright flavours and a design that reflects how people cook and eat today.” The range will roll out across major retailers from January 2026, with the Natural SKU available in 450g and 240g formats. The Mango and Mixed Berries variants will launch in 240g pots. RRPs begin at £1.85.

Late July, which is part of the Campbell’s Company, has introduced a new limited-edition tortilla chip in time for the festive season. Now rolling out to retailers across the US, Late July Brown Sugar Vanilla Tortilla Chips offer a sweet and salty flavour profile as part of the brand’s Holiday Batch lineup. The new variety blends brown sugar, vanilla and cinnamon with organic sweet potato, offering a festive twist on traditional tortilla chips. While positioned as a standalone snack, the chips are intended to pair with dessert-forward dips, tapping into the growing interest in crossover sweet snack occasions. The Brown Sugar Vanilla Tortilla Chips are available for a limited time with a suggested retail price of $5.79.

Coca-Cola’s plans to sell Costa Coffee are at risk of being abandoned, according to the Financial Times , as negotiations with private equity firm TDR Capital encounter difficulties over valuation. The FT  reports that TDR Capital, the owner of UK supermarket chain Asda, was selected earlier this week as Coca-Cola’s preferred bidder following a board meeting in New York. However, discussions between the two sides, alongside advisers at Lazard, have stalled due to disagreements on price. People familiar with the situation said that Coca-Cola is expected to decide next week whether to continue with the sale process or withdraw Costa from the market entirely. The proposed transaction would see Coca-Cola retain a minority stake in Costa Coffee, with the size of that stake potentially adjusted to help secure an agreement. Earlier this year, Coca-Cola was reported to be exploring a potential sale of Costa Coffee , which it acquired in 2018 for more than $5 billion. TDR Capital is understood to be pursuing the acquisition of Costa’s UK and international operations, excluding China. Other bidders involved in the process reportedly included Bain Capital’s Special Situations arm  and Centurium Capital, owner of China-based Luckin Coffee. Apollo and KKR are said to have withdrawn earlier in the process. The potential sale comes as Coca-Cola announced that chief operating officer Henrique Braun will succeed James Quincey as chief executive in March .

C4 Energy has entered the energy shot category with the launch of C4 Performance Energy Shots, a compact format designed to provide a quick source of caffeine. The product contains 200 mg of caffeine, CarnoSyn Beta-Alanine and no sugar in a small, portable bottle. The energy shots come in three flavours: Frozen Bombsicle, Hawaiian Punch Fruit Juicy Red and Popsicle Grape. The new format represents C4’s first significant product innovation since the brand’s launch. According to the company, the C4 Performance Energy Shots are intended for consumers seeking a portable energy option, including gym-goers who prefer a smaller pre-workout dose and individuals looking for a quick energy boost on the go. The product is NSF Certified for Sport. The new range is available via the brand's website and on Amazon.

Empress 1908 Gin is expanding into the fast-growing non-alcoholic spirits category with the launch of Empress 1908 0.0 Indigo, the brand’s first alcohol free expression. Crafted by the Empress 1908 master distiller at Victoria Distillers in British Columbia, the new product is designed to help create elevated zero-proof cocktails without sacrificing on flavour or presentation. Inspired by the brand’s flagship Empress 1908 Indigo Gin and the historic Empress Hotel in Victoria, BC, Empress 1908 0.0 Indigo features a botanical-driven profile with notes of citrus, subtle spice and soft florals. The recipe includes juniper, grapefruit and butterfly pea flower, blended with all-natural flavours, filtered water and cane sugar, and was developed using the same craftsmanship standards as its alcoholic alternative. Phil Lecours, master distiller at Victoria Distillers, said: “Guided by the essence of our flagship Indigo Gin, we brought together distinctive botanicals to create a harmonious and elevated alcohol free spirit.” The launch aligns with increasing consumer interest in moderation and mindful drinking occasions, including Dry January and Sober October. Industry data cited by the brand shows interest in the alcohol free spirits market has increased significantly over the past year, with mocktail consumption continuing to rise. Empress 1908 0.0 Indigo is available across Canada at selected retailers with a suggested retail price of $39.99 for a 750ml bottle. The non alcoholic release joins the broader Empress 1908 portfolio, which includes several flavoured gins and forms part of the brand’s strategy to meet evolving demands across the beverage sector.