Mars has finalised its acquisition of Kellanova, consolidating two iconic businesses and positioning Mars Snacking as a formidable force in the market. Andrew Clarke, global president of Mars Snacking, heralded the acquisition as a transformative moment, highlighting the combined legacy of both companies in pioneering new product categories. “Today marks a transformative moment, and I’m excited to welcome Kellanova to Mars,” Clarke said. “Together, we are uniquely positioned to bring consumers more of the brands they love while advancing our sustainability commitments and investing for the long term.” The newly formed Mars Snacking division now boasts an impressive portfolio that includes Kellanova’s billion-dollar brands alongside Mars’ existing powerhouses such as Snickers, M&M’s and Twix. The companies say this alignment will create synergies that will enhance product offerings and drive innovation in snacking. The acquisition, which was first announced in August 2024 , has successfully navigated the regulatory landscape, receiving necessary approvals from Kellanova shareholders and regulatory bodies, including the European Commission and the US Federal Trade Commission . As of 8 December 2025, all regulatory hurdles have been cleared, allowing Mars to integrate Kellanova’s extensive brand portfolio into its operations.

Nestlé UK & Ireland has announced significant recipe changes to its Toffee Crisp and Blue Riband chocolate bars, a move prompted by soaring cocoa prices and the need for cost management in production. The reformulations have resulted in the removal of the term 'chocolate' from the product labels, as both bars now fall below the minimum cocoa content required for chocolate designation in the UK. Under UK regulations, products labelled as milk chocolate must contain at least 20% cocoa solids and 20% milk solids. Following the recent adjustments, Nestlé has rebranded the coatings of these bars as “smooth milk chocolate flavour coating,” reflecting the new formulation that does not meet the legal standards for chocolate. A Nestlé spokesperson stated: “We’ve seen significant increases in the cost of cocoa over the past years, making it much more expensive to manufacture our products. We continue to be more efficient and absorb increasing costs where possible. To continue to offer shoppers great value and enjoyment, it is sometimes necessary to adjust the recipes of some of our products.” Cocoa prices have surged due to supply chain disruptions and climate-related challenges, prompting brands to rethink their recipes and labelling strategies to maintain profitability while still appealing to consumers. Nestlé’s decision follows similar actions by other companies, including Pladis, which recently removed chocolate from its Digestives brand. This trend raises important questions about transparency and product identity in the food and beverage sector, as consumers may become wary of products that no longer align with their expectations of traditional definitions. Nestlé has noted that these updates are specific to the Toffee Crisp and Blue Riband ranges, with no plans to implement similar changes across its other chocolate products.

Stephanie Brooks With AI becoming increasingly widespread across all industries, Dr Stephanie Brooks, head of research and innovation at Foods Connected, examines how food and beverage businesses can leverage this technology to achieve their sustainability goals – and why, despite its potential, many companies are failing to harness AI effectively. It is so exciting to see that food and drink businesses have, by and large, embraced the potential of artificial intelligence (AI). They are deploying AI on production lines to improve product quality, investing in customer-facing chatbots to relieve pressure on CX teams and installing in-store cameras that automate availability. In fact, nearly 70% of agri-food businesses have implemented AI at some stage of their supply chain (or are planning to do so) according to Foods Connected’s exclusive survey of 500+ senior industry professionals. Food manufacturers lead the way here too – 49% are making use of AI and machine learning technologies vs 36% in food retail. But unfortunately, it isn’t all good news. Worryingly, the research uncovered that food firms are failing to utilise AI when it comes to one of the sector’s biggest priorities: sustainability. That is a huge missed opportunity. It bears repeating that sustainability is no longer a nice-to-have; it is a commercial imperative in agri-food. For one, we know how much consumers care about the environmental impact of the food and drink they consume and the impact this is having on how, where and what they shop. A recent consumer poll by data firm Savanta found that 72% of UK customers say their purchases are now influenced by a desire to shop and eat more sustainably. They are willing to pay a premium for products that align with these values, too. According to McKinsey, 60% of global shoppers would dig a little deeper in their pockets for eco-friendly packaging, for example, with products making ESG-related claims averaging 28% cumulative growth from 2018 to 2023, versus 20% for products that made no such claims. Second, though are the regulatory pressures that food firms are facing. From the EU’s Regulation on Deforestation-free Products (EUDR) to Extended Producer Responsibility in the UK, the need for accurate, granular oversight of your entire supply chain in order to meet these emerging legal requirements on sustainability has never been more pertinent. How to use AI to back up sustainability claims Now, AI isn’t some magic bullet, but it does offer exciting new ways to both accelerate progress toward ESG ambitions and communicate that progress in a more efficient, standardised way, alleviating what could be a huge headache for the industry. To begin with, AI offers the opportunity to credibly cement your product as a sustainable option, validating on-pack claims with irrefutable data evidence – and build trust with a growing group of eco-conscious consumers. For the 30% of consumers who told Savanta they currently struggle to identify if a product is sustainable or not, AI and the data behind it allow manufacturers to swap vague language for specific substantiated claims that consumers can verify. This closes the all-important credibility gap at a time when consumers are crying out for products that can back up their claims. AI can also be used for smart utilities management, be it helping to capture energy from renewable sources more effectively, or optimisation of energy and water use to reduce environmental impact. How AI can help reduce food waste Then there are AI models that use predictive analytics models to pinpoint spoilage. These tools can harness data on temperature, humidity and chemical composition, among other metrics, to identify the moment when food is likely to spoil, equipping manufacturers with the ability to reduce waste (and cost) and even provide retail customers with dynamic expiration dates that can slash household-level waste, though to be behind some 8-10% of global emissions alone. It can be used in agriculture as a tool with which to improve animal welfare too – another key ESG focus for UK consumers. 68% say animal wellness is either very or extremely important to their purchasing decisions, according to 2024 research by public health body NSF and AI, once again, allows manufacturers to demonstrate the veracity of their claims. Agri-food businesses can use AI surveillance tools, for example, to closely track livestock behaviour and quickly spot any signs of disease, stress or malnourishment. Camera Vision systems can even analyse hoof health in cattle using water baths to spot lameness – a major welfare and economic concern for farmers. And then there’s the macro-level impact. With large food firms facing a growing raft of ESG reporting obligations, AI can provide accurate, granular and shareable data at each stage of their supply chain, without having to grapple with reams of often varying and patchy datasets provided by their vast network of suppliers. Suffice to say, AI isn’t a panacea, but it does have enormous potential when it comes to sustainability. So why aren’t food and drink businesses taking advantage? Well, the research uncovered a few big hurdles that could be responsible. First up, we lack some of the key skills we need in industry to really identify and unlock the value that AI could bring to sustainability efforts. In particular, we’re grappling with a shortage of data scientists, a new and emerging job market of experts who are equipped to work with and within the industry. Though there are data scientists, typically from an academic background, out there, the general lack of application of these skills together with experience and technical knowledge of agri-food experts to real-world settings often means solutions sometimes miss the mark and fail to gain traction. Instead, we need access to data scientists who can better bridge the gap between academic research and industry application to make AI solutions that are effective and applicable in practical settings – and therefore more appealing. Thankfully, we’re already seeing some fantastic initiatives emerge that could help plug this gap. What needs to be done Momentum One Zero, spearheaded by Queen’s University Belfast, for example, is a global innovation centre that brings together collaborative experts and delivers training for many more, with the aim of applying their skills and knowledge within agri-food organisations. The effects of this won’t be felt overnight, but is a step in the right direction, one that will hopefully trickle down and start changing mindsets at big organisations. Even with the right expertise in place, of course, the barriers don’t stop. The food and drink sector – known for its small margins – is also notoriously cautious in adopting new technologies. Each investment faces intense scrutiny, and there’s an understandable reluctance, particularly in today’s tough economic climate, to take a risk without proven efficacy. This means that while AI has been readily embraced in areas where it is well established, Food Connected’s research found it was primarily being used to enhance quality control, quality assurance and inventory control. For example, emerging areas of application, such as sustainability, are being met with greater hesitation. The reality, though, is that the first movers in this space will reap the biggest rewards. The first suppliers to verify on-pack claims using AI will see the biggest uptick in engagement from both retail customers and consumers, while those following months, even years later, will be seen as firmly behind the curve. The same goes for manufacturers that invest in predictive analytics tools to reduce waste or agricultural businesses that can credibly promise higher welfare livestock. Those that spearhead the use of technology in this space may be undertaking a bigger risk, but they’ll also differentiate themselves from the competition in a far more meaningful way. In short, when it comes to both AI and sustainability, the food and drink sector is at a crossroads.

NutriFusion, maker of nutrient-rich fruit and vegetable ingredient blends, has partnered with BeLoved Foods, the functional baking brand behind single-serve mug cakes for women aged 35 and over. Founded by food scientist and baker Zara Nazareth, BeLoved Foods has gained attention for its single-serve mug cakes designed to deliver convenience without compromising on nutrition. The mixes are high in protein, fibre-rich, made with natural sweeteners and feature lower sugar compared to conventional bakery products. They are also prepared in just 60 seconds – a key advantage for time-pressed consumers seeking functional indulgence. Nazareth is now working closely with NutriFusion to integrate the company’s GrandFusion blends, which deliver concentrated micronutrients and phytonutrients from whole fruits and vegetables. The partnership complements the product’s existing reliance on nutrient-dense compounds, such as high-fibre grains, protein, turmeric and cinnamon. NutriFusion's CEO and co-founder, William Grand, said: “Partnering with BeLoved Foods is the perfect example of powerful collaboration, as together we have the ability to make a positive nutritional impact on customers without having to deny them indulgence.” NutriFusion’s GrandFusion ingredient systems allow food, beverage, pet and supplement manufacturers to significantly elevate vitamin and mineral content using non-GMO whole food concentrates. According to Nazareth, the collaboration addresses a longstanding challenge in high-protein baking. She said: “In my role as a food scientist, I had the opportunity to work with a variety of high-protein products, but there was always the lingering concern around taste. I knew that with the right ingredient innovation, I could bridge that gap between health and flavour in baked goods and NutriFusion was the perfect partner.” As the functional indulgence market continues to grow and cater towards midlife consumers, this partnership allows for further innovation in the space. Top image: © BeLoved Foods

Lactalis UK & Ireland has launched Président Spreadable Creamy Brie with Truffle, a product designed to cater to the growing consumer demand for premium cheese options during the festive season. This innovative addition to the Président line aims to elevate holiday entertaining and enhance culinary experiences with its rich, aromatic flavour profile. As the UK’s leading dairy company and brand owner of Président and Galbani, Lactalis recognises that Christmas is the peak sales period for cheese, with brie and camembert consistently ranking as top choices among consumers. The new spreadable Brie combines the signature creaminess of Président Brie with the luxurious taste of real truffle, positioning it as a versatile option for festive cheeseboards, appetisers and gourmet dishes. Héloise Le Norcy-Trott, group marketing director for Lactalis UK & Ireland, said: “Truffle continues to grow as a festive flavour trend, particularly as consumers trade up over Christmas. Our new Spreadable Creamy Brie with Truffle delivers a luxurious yet accessible option, perfect for entertaining, gifting or adding a restaurant-style finish to home cooking.” Spreadable Creamy Brie with Truffle aligns with Lactalis’s strategy to capitalise on the increasing consumer appetite for indulgent, high-quality dairy products during the holiday season. Recent data indicates that Président Brie achieved a 12.4% value growth and 4% volume growth in December 2024 compared to the previous year, while Président Camembert saw even more significant increases of 18.6% in value and 22.0% in volume. In addition to the new spreadable Brie, Lactalis highlights Galbani Dolcelatte as a key blue cheese option for the festive period, further expanding its portfolio of premium cheese offerings.

US oat milk brand Planet Oat has launched a new white chocolate and raspberry-flavoured coffee creamer, in partnership with TV series Emily in Paris. The partnership launches to coincide with the premiere of the Paramount Television Studios-produced TV show on 18 December. Described as combining Planet Oat’s oat milk with ‘the chic, romantic flair of Paris,’ the limited-edition creamer is infused with natural flavours of white chocolate and tart raspberry, designed to add indulgence to coffee consumption. Chris Ross, vice president of marketing and R&D at Planet Oat’s parent company HP Hood, said: “Collaborating with Emily in Paris marks a fun new chapter for Planet Oat, blending the world of entertainment with a coffee ritual in a way that feels fresh and enjoyable”. “We know our consumers crave flavour, variety and sophistication, so pairing this cultural phenomenon with the indulgent profile of white chocolate raspberry allows us to bring a taste of Paris directly to their homes.” The new dairy-free creamer will hit major retail shelves across the US this month, available in a 32 fl oz bottle.

Balchem Corporation has announced a strategic investment aimed at enhancing its production capabilities for advanced microencapsulated technologies in the food ingredients market. The new manufacturing facility, set to open in 2027 on a 12-acre site in Orange County, New York, will significantly expand the company’s capacity for its microencapsulation solutions, including BakeShure, ConfecShure and MeatShure. This state-of-the-art facility is designed to address the growing demand for microencapsulated ingredients primarily used in bakery, confectionery and meat products. These innovative solutions not only extend shelf life but also optimise texture and improve production efficiency, providing substantial benefits to both manufacturers and consumers. Microencapsulation technology is critical for controlling the release and maintaining the functionality of sensitive food ingredients, which enhances stability and handling characteristics. This capability is essential for manufacturers looking to improve product longevity and quality across various applications, from baked goods to meat products. Ted Harris, chairman, president and CEO of Balchem, commented: “Our new facility will offer state-of-the-art equipment and processes, increased production capacity for our microencapsulation solutions, and a multitude of opportunities to advance the design, manufacture and application of controlled-release ingredients". He added: "Building on over five decades of expertise, the new site will incorporate the latest advancements in food science and sustainable production, ensuring we meet the evolving needs of our customers.” The decision to establish this new facility reflects Balchem’s commitment to innovation in the food ingredients sector and its strategic focus on strengthening its presence in the US market. By enhancing production capabilities, Balchem aims to support ongoing innovation and improve service delivery for its global customer base. This investment aligns with Balchem's broader mission to contribute positively to health and wellbeing through high-quality specialty ingredients. The company’s Human Nutrition & Health segment is particularly focused on delivering customised ingredient systems for food, supplements and pharmaceuticals, while also addressing the needs of the animal nutrition market through its other business segments.

Fresh Inset has introduced the MCPBag, an active packaging solution designed to extend the shelf life of pears and reduce waste throughout the supply chain. This innovative packaging leverages the freshness-preserving compound 1-MCP (1-methylcyclopropene), which is released directly inside the bag, providing growers and retailers with a powerful tool to combat the rapid spoilage of fruit. Recent trials conducted by IDC Patagonia in Argentina demonstrated that William’s pears (Pyrus communis L.) packaged in the MCPBag ripened significantly slower than those in conventional packaging. The research revealed that pears stored in MCPBag showed a remarkable reduction in ethylene production – a natural gas that accelerates ripening – decreasing from 218 units in standard bags to approximately 80 units in the MCPBag. This reduction in ethylene production is critical, as it directly correlates with the shelf life and marketability of the fruit. Tim Malefyt, chief technology officer at Fresh Inset, said: “With Vidre+ technology implemented in MCPBag, we are not just slowing ripening – we’re redefining what a fruit package can do. This innovation allows packers to manage freshness effectively throughout the supply chain without the need for sealed rooms or heavy infrastructure.” The MCPBag employs a controlled-release mechanism that gradually emits 1-MCP over a 24-hour period, inhibiting the ethylene response and thereby slowing the ripening and softening processes of the pears. This method not only enhances the longevity of the fruit but also maintains its quality, ensuring that it reaches consumers in optimal condition. Moreover, Fresh Inset has developed a complementary solution with Vidre+, which involves a low-cost sticker or label that can be placed inside existing cartons, clamshells or bags. This label releases 1-MCP over time, further extending shelf life without requiring specialised treatment rooms or significant capital expenditures. The company estimates that this technology could reduce global fruit and vegetable waste by up to 9.46 million tonnes annually, addressing a critical issue in the industry. The research conducted by IDC Patagonia involved comparing the ripening behaviour of pears packed in MCPBag against those in standard bags over short-term (4 days) and long-term (120 days) cold storage. The findings were compelling: pears stored in MCPBag exhibited a shelf life extension of 4 to 8 days longer than those in conventional packaging, maintaining firmness and colour while untreated fruit quickly became soft and yellow. Reduced Ethylene Production: Pears in MCPBag produced 60% less ethylene after 8 days, resulting in firmer fruit that retained its colour and quality longer. Extended Shelf Life: The innovative packaging extended the shelf life of pears by four to eight days compared to standard bags, significantly improving marketability and reducing waste. This breakthrough in active packaging technology not only benefits growers and retailers by enhancing the quality and longevity of their products but also aligns with broader sustainability goals within the food and beverage sector. As the industry continues to seek innovative solutions to reduce waste and improve supply chain efficiency, the MCPBag powered by Vidre+ stands out as a promising advancement. For more information on Fresh Inset’s MCPBag technology and its potential impact on the food and beverage industry, visit their website or contact the company directly.

Unwell Hydration has rebranded as Unwell Beverages to mark its move into a broader portfolio of functional, better-for-you drinks. The shift accompanies the launch of Unwell Energy, a new energy drink line formulated to deliver both refreshment and functional benefits. Unwell Energy debuts with four fruit-forward flavours: Cherry Lime, Passion Fruit Orange Guava, Watermelon and Pineapple Coconut. Each beverage features 150mg natural caffeine from green coffee extract; 745mg electrolytes; 6 B vitamins, including biotin for hair and skin support; 3g sugar, sweetened with real fruit juice and stevia and no artificial sweeteners, including sucralose, aspartame, erythritol or acesulfame potassium. Co-founded by creator and media personality Alex Cooper, Unwell Beverages has grown from its hydration roots into a multifunctional platform spanning hydration, protein-enriched beverages, stick packs and now energy. According to the company, the rebrand underscores a commitment to meeting women’s real-world wellness needs rather than the perfection-driven expectations often promoted by wellness culture. Cooper said: “Wellness culture constantly tells us to be perfect, but Unwell Beverages was created to meet women exactly where they are. Whether they’re thirsty, hungry or exhausted, Unwell Beverages allows us to support our community with great-tasting, better-for-you versions of their favourite drinks.” Unwell Energy will be available nationwide at Target stores from 28 December, priced at $2.69 per bottle. Top image: © Unwell Hydration

Darling Ingredients has announced a definitive agreement with Tessenderlo Group to merge their collagen and gelatin segments into a new, jointly-owned company. This strategic partnership, which requires no initial cash investment, aims to capitalise on the burgeoning global demand for collagen-based health and wellness products. The joint venture, initially revealed in May, will combine Darling Ingredients’ established Rousselot brand with Tessenderlo’s PB Leiner business. Under the terms of the agreement, Darling Ingredients will maintain a commanding 85% ownership stake, while Tessenderlo will hold the remaining 15%. The new entity is projected to generate approximately $1.5 billion in annual revenue, bolstered by a combined gelatin and collagen production capacity of around 200,000 metric tons across 22 facilities worldwide, spanning South America, North America, Europe and Asia. Randall C Stuewe, chairman and CEO of Darling Ingredients, said: “This collaboration is set to unlock new avenues for growth and enhance shareholder value. Collagen is the fastest-growing segment of our food business, and with PB Leiner’s expertise and product offerings, we are poised to drive innovation and scale in this dynamic market.” Pending regulatory approvals, the merger is expected to finalise in 2026, setting the stage for a robust entry into the collagen sector, which has seen increasing consumer interest due to its perceived health benefits. The global collagen market is projected to grow significantly, driven by rising consumer awareness regarding health and wellness. The merger positions the new company to leverage this trend, particularly as collagen is increasingly incorporated into dietary supplements, functional foods and beverages. Both companies are recognised leaders in their respective fields, with Darling Ingredients processing about 15% of the world’s animal agricultural by-products and producing roughly 30% of global collagen. Tessenderlo Group, with its extensive operations in over 100 countries, brings a wealth of experience in industrial solutions and bio-residual valorisation, further enhancing the capabilities of the new venture.

The Coca-Cola Company’s executive vice president and chief operating officer, Henrique Braun, will succeed current CEO James Quincey as chief executive officer from 31 March 2026. Quincey will transition to the role of executive chairman after serving as CEO for nine years. Coca-Cola’s board also plans to nominate Braun, pictured above, to stand for election as director at the company’s 2026 Annual Meeting of Shareowners. During Quincey’s tenure, he led the business’ transformation through a reshaped strategy and operating model, aiming to create a more agile and networked company. This included a focus on digital transformation and modernised marketing. He also led the company through the Covid-19 pandemic, and saw the addition of more than ten billion-dollar brands under his leadership. As CEO, Braun will build on this foundation by seeking growth opportunities worldwide, driving the company closer to consumer needs and leveraging technology as an enabler of business performance. He has served as EVP and COO since 1 January 2025, overseeing all of the company’s operating units worldwide, following his appointment as EVP in 2024. From 2023 to 2024, he served as senior vice president and president of international development, overseeing seven of the company’s nine operating units. Prior to that, he served as president of the Latin America unit from 2020 to 2022, and as president of the Brazil business from 2016 to 2020. From 2013 to 2016, he was president for Greater China and South Korea. He joined Coca-Cola in 1996 and progressed through roles of increasing responsibilities in North America, Europe, Latin America and Asia, in areas including supply chain, new business development, marketing, innovation, general management and bottling operations. Commenting on his appointment, he said: “I’m honoured to take on this new role and have tremendous appreciation for everything James has done to lead the company. I will focus on continuing the momentum we’ve built with our system. We’ll work to unlock future growth in partnership with our bottlers. I’m excited about the future of our business and see huge opportunities in a fast-changing global market.” Outgoing CEO Quincey became chief executive in 2017 and chairman of the board in 2019. He joined the company in 1996 and has held leadership roles around the world. In addition to growing Coca-Cola’s brand portfolio and market share during his tenure, Quincey also played a key role in the creation of Coca Cola Europacific Partners, one of the largest independent Coca Cola bottlers in the world. He commented: “I’m stepping down as CEO after a 30-year career with the company, and I have an appreciation of what a privilege it has been to serve this great and enduring business. Henrique is a trusted and highly experienced business partner, and he’s the right leader to steer the company and the Coca Cola system for future growth and success.”

Onnu has entered a strategic partnership with ReGenEarth to supply technology and engineering for a new integrated anaerobic digestion (AD) and pyrolysis project at ReGenEarth’s Sedgefield site at Hope Farm, a 3,500 acre dairy operation that supplies milk to Arla. The project expands the farm’s existing AD facility into a combined renewable energy and carbon removal hub. It will incorporate biochar production using Onnu’s CarboFlow pyrolysis system, which converts agricultural residues into a stable carbon product. The system links AD and pyrolysis in a closed-loop process: agricultural residue feeds the digester, the resulting digestate is dried using heat from pyrolysis, and the dried material is then processed into biochar. Crop residues are returned to the AD plant, continuing the cycle. The development is funded through ReGenEarth’s £100 million Green Bond programme with RER Capital, which supports a wider roll-out of integrated AD–pyrolysis sites and related feedstock and carbon credit tracking. Two CarboFlow units will be added to the Sedgefield AD facility to maximise material and energy recovery. The set-up is designed to enable full utilisation of digestate, incorporate arboreal residues as an additional feedstock and operate with heat recovered from the process to minimise external energy demand. Once operational, the site is expected to produce 2,266 tonnes of biochar per year, generate 2.8 MW of recoverable thermal energy and deliver 4,300 tonnes of CO₂e removal eligible under the Puro Earth carbon credit framework. ReGenEarth intends to use the Sedgefield project as a model for further AD–pyrolysis developments in the UK and internationally. Giles Welch, CEO of Onnu, said: “This partnership demonstrates what is possible when engineering innovation meets a bold sustainability vision. Sedgefield is an ideal setting, a working dairy farm supplying Arla, proving that agriculture, carbon removal and renewable energy generation can be fully integrated in a practical, commercially viable way." "CarboFlow was designed precisely for this purpose: to unlock the commercial potential of pyrolysis at scale, making projects like this replicable across the UK.” Mickey Rooney, CEO of ReGenEarth, added: “We have today reaffirmed our leadership in transforming the anaerobic digestion and standalone power generation sectors, through the final stages of our latest project, integrated pyrolysis solutions. In partnership with Onnu, which provides and manages the cutting-edge technology on-site, ReGenEarth is deploying systems that significantly advance carbon avoidance and sequestration." "Our model is built on integration. We don't just implement technology; we orchestrate the finest talent in the field. By weaving the specialised capabilities of partners like Carma, Puro, Be Zero and Marsh into a cohesive tapestry of ‘tools, talent and techniques’, we are accelerating a tangible cure for climate change. This unique approach positions ReGenEarth to generate the highest count of high-quality Carbon Credits available anywhere in the world, providing corporations and investors with an unmatched vehicle for achieving their net-zero ambitions.”