Premier Foods has announced a major £36 million investment to upgrade and expand its manufacturing facility in Worksop, Nottinghamshire, UK, marking the company’s largest site investment in more than 15 years. The move will more than double the group’s annual cooking sauce production capacity and bring manufacturing of its Loyd Grossman sauces in-house by early 2028. The phased investment, running through to 2029, includes the installation of a high-speed manufacturing line designed to significantly boost efficiency and productivity. Additional upgrades include expanded storage facilities and a new link road to streamline on-site logistics. The Worksop site, which currently produces Sharwood’s, Loyd Grossman, Homepride and other major brands – including Batchelors, Bisto, Saxa and Oxo – employs around 500 people. The expansion will allow Premier Foods to internalise production of its Loyd Grossman cooking sauces, which are currently manufactured by a third-party supplier. The company expects this shift to secure long-term supply, support innovation and unlock further growth opportunities across its sauces portfolio. Alongside the investment, Premier Foods has extended its licensing agreement with Loyd Grossman until at least 2034, with an option to renew for an additional five years. The brand, launched in partnership in 1995, has grown an average of 4.7% annually over the past five years and has benefited from ongoing innovation in areas such as pizza sauces, no-added-sugar ranges and most recently a premium line launched to mark the partnership’s 30th anniversary. “A key pillar of our growth strategy is investing in our supply chain to increase productivity and efficiency,” said Alex Whitehouse, CEO of Premier Foods. “This significant investment will enable us to more than double our annual cooking sauces production capacity, while enhancing our capabilities for innovation and improving the site for our colleagues.” Grossman welcomed the extended agreement, commenting: “We share a passion for creating great-tasting products made with the very best ingredients. This renewed agreement reflects our shared ambition to keep innovating and to bring our sauces to even more customers across the UK.” Whitehouse added: “Renewing our partnership with Loyd Grossman reinforces our belief in the future of this brand and our commitment to UK manufacturing and to the Worksop community". The Worksop announcement follows Premier Foods’ recently confirmed £19 million investment in its Lifton Creamery in Devon , home to the Ambrosia brand. The company has more than doubled infrastructure investment over the past two years and expects to spend £55 million in FY25/26 as part of its long-term supply chain modernisation strategy.

Radnor Hills has introduced Radnor Hydrate, following last week’s launch of its carbonated drink range, Radnor Spring . The 250ml drink combines 60% tropical juice with 40% natural spring water and is positioned as a simple, clean option for healthy hydration. The range will be available in three flavours – Summer Berries, Apple & Raspberry and Tropical – sold in packs of 24, with an RSP of 75p per drink for foodservice. Chris Sanders, sales and marketing director of Radnor Hills, said: ".. we’re introducing the market to Radnor Hydrate, which is perfect for a wide range of markets including education, the workplace, leisure, healthcare and retail, including convenience and grab-and-go". "We’ve made our beautiful spring water and delicious fruit juices the hero ingredients for simple, healthy hydration... 2026 is definitely the year of NPD for Radnor Hills and we’re looking forward to more exciting product innovations throughout the year.” Both Radnor Hydrate and Radnor Spring will be available from January 2026, with free trade samples now in stock.

In the UK, Reese’s has announced an expanded seasonal range for Christmas 2025, featuring both classic favourites and innovative new products. This latest move aims to enhance the brand's presence in the UK retail market, capitalising on the significant growth observed in the confectionery category. The new offerings are designed to meet diverse consumer needs, from holiday gifting to impulse purchases and at-home sharing. New products for 2025 Reese’s Big Cups King Size Selection Box (305g): This bold collection features four popular Big Cups – Caramel, Puffs, Pieces and the classic Big Cup – all coated in milk chocolate. RRP: £9.00. Reese’s XL 10 Cups (154g): Ten signature peanut butter cups packaged for sharing or gifting. RRP: £4.00 Reese’s Peanut Butter Santa Heads (34g): A festive novelty item in chocolate flavour, suitable for stockings or checkout displays. RRP: £0.85. Reese’s DJ Santa Bag (Milk & White Cups): A value option that includes a mix of bite-sized milk and white chocolate cups. RRP: £1.35. Jackson Hitchon, general manager for Europe and World Travel Retail at The Hershey Company, said: “This year’s festive lineup takes the Reese’s range to the next level. Our bold packaging, new formats and expanded gifting options make Reese’s a standout choice on the shelf." He continued: "We’re excited to support our retail partners with products that deliver both value and excitement, while continuing to grow our footprint in the competitive seasonal confectionery space”. The expanded Reese’s Christmas range will be available across major UK retailers including Tesco, Sainsbury’s, ASDA and Morrisons, as well as in discount and wholesale channels like Booker and Nisa.

Following a series of high-performing NPD rollouts, the English Cheesecake Company is strengthening its presence in the retail frozen desserts category with the launch of two new flavours – Rhubarb & Custard Frozen Bites and Sweet n Salty Sharing Cheesecake – now available nationwide in Morrison's. The new Rhubarb & Custard Frozen Bites (RRP £3.25) offer a playful twist on a traditional British pairing. Each bite features vanilla custard cheesecake layered with rhubarb jam, all sitting on a crunchy biscuit base. The frozen format aims to appeal to shoppers seeking convenient portion-controlled treats. For larger gatherings and the upcoming party season, there is also the Sweet n Salty Sharing Cheesecake (RRP £4.99). This launch delivers a blend of textures and flavours, combining vanilla cheesecake with a rich chocolate fudge layer, topped with caramelised popcorn and salty pretzel pieces. Both products are made using British dairy, aligning with the company’s commitment to quality and provenance. Charlotte Roberts, head of marketing at the English Cheesecake Company, said: “It has been amazing to see how much customers have loved the recent launches and we know our Rhubarb & Custard Bites and Sweet n Salty Cheesecake will fly off the shelves just as quickly.”

Key Highlights of the centre: Investment: Over $25 million, with an additional $2.3 million annually for upgrades. Size: 150,000 square feet, including pilot plants and laboratories. Workforce: 200 professionals and 30 interns per year. Collaborations: 84 active partnerships with universities and research centres. Tasting: Over 1,000 samples evaluated annually by certified experts. Guido, Paolo and Luca Barilla Barilla Group has officially launched its Barilla Innovation & Technology Experience (BITE), a state-of-the-art facility designed to enhance the company’s food innovation capabilities across its pasta, sauces and bakery product lines. This initiative marks Barilla's largest investment in food innovation to date, with over $25 million allocated to the 150,000 square-foot centre, which aims to redefine the future of Italian culinary tradition through advanced research and technology. BITE, located in Parma, Italy, will serve as a global hub for product development, bringing together a diverse team of 200 specialists, including food technologists, engineers, chefs and designers. The centre is not only focused on product innovation but also highlights collaboration with international experts and academic institutions. Currently, Barilla has established 84 active partnerships with universities and research organisations worldwide, fostering a culture of open innovation. Guido Barilla, chairman of the group, noted the strategic importance of this facility: “At Barilla, the product has always been at the heart of everything we do. The BITE represents a clear entrepreneurial choice to drive and anticipate trends in an increasingly open and international market.” The BITE facility integrates all stages of product development under one roof, from initial concept brainstorming to market-ready products. It features dedicated areas for design thinking, sensory research and experimental kitchens, alongside pilot plants equipped with advanced laboratories and production lines. This streamlined process allows Barilla to develop and refine new products, typically taking around two years to bring innovations from concept to market. Michele Amigoni, head of RDQ at Barilla Group, added: “Innovating means placing people’s desires at the centre. The BITE will be a centre open to the world, where it will be possible to see, touch and understand how Barilla envisions the future of food.” Among the cutting-edge technologies utilized at BITE are AI-driven smart sensors and 3D printing, which facilitate rapid prototyping and optimize production processes. This technological integration aims to enhance product quality and consistency, ensuring that Barilla maintains its reputation for excellence across more than 100 countries. Barilla's commitment to sustainability is evident in the design of the BITE facility, which operates on renewable energy and promotes regenerative agricultural practices. The centre also incorporates inclusive design principles, ensuring accessibility for all visitors. As Barilla continues to expand its global reach, the BITE facility positions the company to lead in food innovation, responding to evolving consumer preferences while staying true to its Italian heritage. With over 30 interns joining the RDQ community annually and a robust startup ecosystem generating 1,200 applications from 41 countries since 2019, Barilla is poised to shape the future of the food industry.

In the UK, oat milk brand Oatly has unveiled its latest offerings: a new range of ready-to-drink iced coffees designed for the growing grab-and-go market. This launch reflects the company’s commitment to meeting evolving consumer preferences, particularly among younger demographics. The new lineup includes two variants: Oatly Barista Iced Flat White and Oatly Barista Iced Caramel Macchiato. Each product combines high-quality Arabica coffee with Oatly's signature creamy oat base, catering to consumers seeking both flavour and convenience. Iced Macchiato is characterised by its smooth blend of coffee and caramel, while Iced Flat White delivers a robust coffee experience for those desiring a stronger flavour profile. Both variants are shelf-stable prior to opening, offering retailers and consumers flexibility in storage. However, Oatly recommends serving these drinks chilled or over ice for optimal taste. The ready-to-drink cans are currently available in over 400 Tesco locations across the UK, positioned in the iced coffee aisle. Bryan Carroll, general manager for Oatly UK and Ireland, said: “This ambient ready-to-drink format has been developed with the growing grab-and-go audience in mind". he added: "We are witnessing a significant shift in coffee consumption habits, particularly among Gen Z, who are driving the trend towards cold coffee formats. As we approach the New Year, we anticipate a positive reception for these new offerings.” Oatly’s commitment to health and sustainability is evident in its product formulations. The new iced coffees are dairy and soy-free, enriched with calcium, riboflavin and vitamins B12 and D. They are low in salt and saturated fat, and free from added sugars, sweeteners, emulsifiers, stabilisers, colours and artificial flavours. Notably, Oatly products consistently demonstrate a lower climate impact compared to traditional dairy options. Earlier this year, Oatly achieved recognition as the first food brand designated as a Climate Solutions Company by the Exponential Roadmap Initiative. This accolade highlights the company's role in promoting plant-based alternatives as a means for consumers to reduce their environmental footprint. Oatly Barista Iced Caramel Macchiato and Iced Flat White are now available in Tesco at a recommended retail price of £2 per 235ml can.

In a pointed critique of global food standards, Swiss non-governmental organisation Public Eye has accused Nestlé of maintaining a double standard regarding the sugar content in its infant cereals sold in Africa compared to those available in more developed markets. This allegation, which has sparked significant concern among health advocates, highlights the complexities of nutrition and marketing practices within the multinational food industry. Public Eye, in collaboration with various civil society organisations across the continent, conducted a comprehensive analysis of nearly 100 products from Nestlé’s Cerelac range. The findings revealed that over 90% of the infant cereals tested contained substantially higher levels of added sugars than those sold in Europe. Specifically, the average serving analysed contained nearly 6g of added sugar, which is double the amount found in similar products in India, a key market for Nestlé. Nestlé has responded vigorously to these claims, asserting that the report's allegations are "misleading and unfounded". A spokesperson told Reuters that the levels of added sugars in their infant cereals comply with the standards set by the Codex Alimentarius, the international food standards body. The company clarified that sugars naturally present in ingredients such as fruits, milk and cereals should not be conflated with refined sugars added during production. This latest controversy follows a similar report from Public Eye earlier this year, which raised concerns about the sugar content in baby foods marketed to low-income countries, including India. The renewed focus on Africa has prompted an open letter from the International Baby Food Action Network (IBFAN) and 19 civil society organisations from 13 African nations, urging Nestlé CEO Philipp Navratil to address what they describe as a concerning disparity in nutritional standards. Nestlé, however, maintains that its approach to nutrition is consistent across all markets. “We do not have double standards,” the company stated. “Our commitment to children’s nutrition is uniform, regardless of geographical location.” Furthermore, Nestlé announced plans to accelerate the rollout of no-added-sugar variants, which are already present in 97% of its markets, with a goal to reach 100% by the end of 2025.

Tirlán has unveiled plans for a €126 million investment in a new state-of-the-art whey processing facility at its Ballyragget site in Kilkenny. According to the company, the development marks a major step in its value-add strategy, expanding its whey processing capacity and product innovation capabilities. The facility will produce an advanced nutritional whey protein portfolio, including clear whey protein, which Tirlán said is increasingly popular among lifestyle consumers. Once operational, it will increase the company’s capacity and flexibility to create high-value whey-based products. The announcement was made at an event in Ballyragget attended by Minister for Agriculture, Food and the Marine, Martin Heydon. He said the investment represents a commitment to both Tirlán and the wider Irish dairy industry, highlighting the growing international demand for whey ingredients across sports nutrition, lifestyle products, infant formula and medical nutrition. Tirlán chairperson John Murphy commented: “Today’s €126 million investment is a real vote of confidence in the Irish dairy sector and in the world-class team here in Ballyragget. This is our largest value-add investment ever – a bold step forward in our journey to move further up the value chain." He continued: “This project isn’t just about building capacity, it’s about creating a platform for long-term growth, innovation and global leadership in whey protein nutrition. This is how we turn consumer demand into sustainable opportunity." “Ballyragget is already one of Europe’s largest integrated dairy processing sites, and this development will position Tirlán at the forefront of global nutritional protein innovation. It reflects our financial strength and long-term commitment to creating more value for our suppliers, customers and rural communities." The new facility will be water neutral and carbon efficient, and is expected to be operational by mid-2027. Tirlán said its farmer-owned co-operative network generated €5.5 billion in economic activity in 2022, supporting over 19,200 direct and indirect jobs and paying more than €2 billion to over 5,000 farm families .

The Hershey Company has officially finalised its acquisition of LesserEvil, a brand renowned for its organic snacks that blend bold flavours with health-conscious ingredients. This move aims to enhance Hershey's offerings in the rapidly growing better-for-you snack segment and strengthens its position in the salty snack market. LesserEvil is recognised for its commitment to organic, non-GMO snacks, including a range of popcorn and puffs made with high-quality ingredients such as unrefined, extra virgin oils. The brand's focus on creating delicious and mindful snacking options aligns seamlessly with Hershey’s strategy of expanding its portfolio to meet evolving consumer preferences. Kirk Tanner, president and CEO of The Hershey Company, said: “The addition of LesserEvil expands our portfolio of loved brands to meet growing consumer needs and occasions. Through strategic investments and product innovation, we’re delivering more of what consumers want – from better-for-you options to indulgent treats.” This acquisition marks a significant step for Hershey as it seeks to diversify its product lineup beyond traditional confectionery. The company’s salty snack portfolio, which includes brands like SkinnyPop and Dot's Homestyle Pretzels, has outpaced growth expectations, expanding 1.5 times faster than in previous years. Consumer trends indicate a strong shift towards healthier snacking alternatives, with many seeking products that offer both indulgence and nutritional benefits. According to recent market analyses, the demand for organic and better-for-you snacks continues to rise, prompting major players like Hershey to adapt their strategies accordingly. Charles Cortistine, CEO of LesserEvil, added: “We’re excited to join Hershey, a company aligned with our values and our commitment to quality and community. This partnership will empower us to grow our vibrant culture and expand our reach to new consumers.” The leadership team at LesserEvil will remain intact post-acquisition to ensure continuity in its innovative approach and manufacturing processes. The combined expertise of both companies aims to drive category-leading growth and enhance product offerings, ensuring that LesserEvil's high-quality standards are maintained. LesserEvil products will continue to be available at major retailers nationwide, with pricing determined by individual retailers.

Bauducco, one of the largest producers of Panettone, has unveiled Bauducco Chocottone: a new chocolate-centric holiday sweet loaf developed exclusively for the US market. Arriving ahead of the holiday season, Chocottone blends Bauducco’s traditional Italian-inspired baking methods with contemporary flavour profiles designed to appeal to a new generation of panettone fans. The ready-to-eat loaf features a light, airy texture filled with real chocolate chips and topped with a decadent fudge coating – ideal for festive breakfasts, gifting and holiday entertaining. Alongside the chocolate chip variety, Bauducco is also launching two other chocolate-inspired panettones: Chocottone Peanut Butter, featuring a blend of peanut butter, chocolate chips and fudge coating and Chocottone Hazelnut Cream, containing a smooth hazelnut cream infused with chocolate chips and fudge coating. “Our research shows that US holiday consumers are increasingly seeking indulgent chocolate-forward treats,” said Juliana Corá Bastos, marketing and trade marketing director at Bauducco International. “Chocottone was created to meet the desire for richer flavour experiences while preserving the artisanal quality that defines Bauducco Panettone. It’s our gateway to introducing panettone to a new generation.” Bauducco Chocottone rolls out nationally this November and will be available through major US retailers as well as Amazon. The company will continue offering its traditional Bauducco Panettone and Bauducco Pandoro, maintaining a full range for both new and long-time consumers.

The Dairy Alliance has appointed long time agriculture leader Farrah Newberry as its new chief executive officer. Newberry, who has served as interim CEO since early 2025, officially steps into the role following four years with the organisation. Newberry first joined the Dairy Alliance as VP of agriculture and environmental affairs, where she led efforts to strengthen farmer engagement, sustainability programmes and industry partnerships. In her interim leadership role, she has provided strategic direction during a period of shifting market conditions and evolving consumer demands. Newberry said: “I am deeply honoured to lead the Dairy Alliance and continue serving the Southeast’s dairy farm families. Our farmers’ dedication and resilience inspire me every day and I look forward to building on our strong foundation to expand partnerships, elevate programmes and further strengthen the dairy community across our region.” Prior to working with the Dairy Alliance, Newberry spent 22 years as executive director of Georgia Milk Producers, where she championed issues including environmental regulations, animal health, milk pricing and state-level agricultural policy. Michael Ferguson, president of the Dairy Alliance Board of Directors, said: “For more than twenty years, Farrah has been a trusted advocate for Southeast dairy farmers and a leader in agriculture. Her experience, vision and passion for the industry make her the ideal person to guide the Dairy Alliance forward as we continue championing the work of our farmers and the value of dairy in our communities.” The Dairy Alliance, funded by farmers across the US states of Alabama, Georgia, Kentucky, Mississippi, North Carolina, South Carolina, Tennessee and Virginia, plays a central role in dairy promotion, education and outreach. Its programs support schools, health professionals, foodservice partners and community organisations. With Newberry at the helm, the organisation is expected to deepen its involvement in regional advocacy and expand collaboration across the dairy value chain.

Retailer Aldi UK has unveiled two brand-new flavoured butters under its Specially Selected premium range, designed to enhance festive eating occasions. The two brand-new options – Ginger & Cinnamon, and Truffle & Parmesan – are launching this month alongside the returning Garlic & Herb. Ginger & Cinnamon is infused with the aroma of the two classic seasonal spices, described as ‘velvety, sweet and delicately spiced’. It can be spread over waffles and crepes or swirled into festive bakes, designed to enhance a range of sweet dishes. In the savoury space, the new Truffle & Parmesan variety is speckled with dark flecks of pepper and nutmeg, containing pieces of real black truffle balanced with a hint of parmesan. It is well-suited for pairing with festive cheese boards, as well as drizzling over meat or roasted vegetables. The Garlic & Herb variety was first introduced in 2023 as a limited-edition option, and is now returning for 2025, featuring aromatic garlic and parsley and lightly seasoned with salt. All three Specially Selected Flavoured Butters are available in stores from 26 November 2025, priced at £1.99 per 110g block.