Sugar reduction has become a non-negotiable priority in the food and beverage industry. With health authorities, governments and consumers demanding for lower-sugar products that don’t sacrifice taste, creating an intense pressure on formulators. In this context, cranberry juice emerges as a strategic ingredient, helping brands achieve sugar-reduction goals while also enhancing flavour, colour and clean-label appeal. Market insights reveal that health and indulgence now go hand in hand. Across regions, consumers are increasingly attentive to low, no or reduced sugar claims and are open to innovative flavour experiences. At the same time, regulations are becoming more stringent, with global health authorities urging significant sugar reduction and the EU setting strict limits for products labeled as 'low sugar'. Cranberry juice provides a unique set of formulation advantages: Lower natural sugar content  than other red or purple fruit juices. Acidity that balances sweetness , enabling sugar reduction without taste compromise. Bright natural colour   that eliminates the need for artificial dyes. Built-in preservation   from acidity, reducing the use of synthetic additives. These qualities align perfectly with the growing global demand for transparency and clean-label products, as consumers increasingly look for real, simple and recognisable ingredients. Applications span multiple beverage categories, including reduced-sugar juices, functional waters, sparkling drinks, plant-based beverages and more. Fruit d’Or offers a wide range of cranberry ingredients, carefully crafted to meet the diverse needs of food manufacturers while ensuring consistent quality that adheres to the highest industry standards. Discover how cranberry juice can enhance flavour, colour and formulation in your products. Download our complete guide below.

Danone Canada has announced a major investment to expand its flagship Boucherville plant, said to be its largest investment made in the country. Though the dairy giant did not disclose the specific amount, it said the capital investment marks a key milestone as the largest in Danone Canada’s history. The initiative will increase its production capacity, aiming to strengthen the position of its yogurt brands such as Oikos, Activia and Danone and meet growing demand for yogurt from Canadian consumers. It will also modernise the facility’s energy use in line with Danone’s sustainability goals. With Nielsen data showing that nearly 90% of Canadian households consume yogurt, Danone Canada’s investment will increase production capacity for yogurt tubs by 40%. The plant will also increase its capacity to receive and process Canadian raw milk by 20%. Construction has begun, with a new production line to be operational in 2026. Additionally, new energy recovery equipment will be installed as part of ÉcoPerformance, a Government of Québec program stemming from the Plan for a Green Economy 2030. Frederic Guichard, president of Danone Canada, said: “Canadians are embracing healthier choices, and the rising popularity of yogurt, especially high–protein varieties, speaks volumes. Nutritious and accessible, yogurt has become a staple for families.” He added: “This significant investment underscores our commitment to supporting local production and delivering on what we do best at Danone: bringing health through food”. This latest project comes in addition to the $9 million investment made in the Boucherville plant in June 2025, to launch production of more sustainable individual yogurt cups made from polyethylene terephthalate (PET) resin.

Nutrifood and Australia’s ViPlus Dairy have introduced GippsNature Organic A2, the first product under their new international joint venture, ViPlus Nutritional Australia, marking a major milestone in the companies’ long-term partnership and sets the foundation for an ambitious global expansion strategy. GippsNature Organic A2 is formulated using Australian Certified Organic (ACO) A2 protein milk sourced from free-grazing herds in Gippsland, one of Australia’s most renowned dairy regions. The product combines clean-label, nature-focused ingredients with tailored nutritional science designed for Vietnamese families. It is the first offering in a planned portfolio of premium milk formulas and specialised nutrition products covering all life stages. The joint venture aims to exceed $33 million in revenue by 2026, scaling to $130 million by 2028 as it expands into Southeast Asian and key Middle Eastern markets. ViPlus Nutritional Australia was formed in May of this year with an initial investment of more than $3 million, with Nutrifood holding a 70% stake. Nutrifood has invested an additional $230 million to expand its dairy farms and manufacturing infrastructure in Gia Lai, Vietnam. The launch coincides with a visit to Nutrifood by Danny Pearson MP, Victoria’s minister for finance. Economic growth and jobs. He said: “The joint venture and the launch of GippsNature reflect the spirit of connection and co-development between our countries.” GippsNature Organic A2 is now available in Vietnam. The joint venture is preparing for broader international rollout and continued innovation, as it positions GippsNature as a global premium nutrition brand.

Greencore has taken a major step toward securing regulatory approval for its proposed acquisition of Bakkavor by entering an agreement to sell its Bristol chilled soups and sauces facility to The Compleat Food Group. The site's disposal was proposed to the UK Competition and Markets Authority (CMA) to address potential competition concerns stemming from the proposed acquisition deal between Greencore and Bakkavor. The CMA confirmed it had accepted the disposal in principle as an undertaking in lieu of launching a full Phase 2 investigation on 7 November. The transaction remains subject to the CMA’s final approval following a statutory public consultation. The Bristol site, which primarily manufactures chilled sauces and soups, generated approximately £47 million in revenue according to financial reports in the year ending 26 September 2025, representing around 1% of the projected combined turnover of Greencore and Bakkavor. The Compleat Group, known for its portfolio of chilled, plant-based and bakery brands, will expand its manufacturing footprint with the acquisition if approved. The sale is expected to pave the way for Greencore to complete its high-profile takeover of Bakkavor in early 2026. Remaining conditions include the CMA’s formal sign-off on the sale and court sanctioning of the scheme of arrangement. Top image: © Greencore

The Good Food Institute Europe (GFI Europe) is calling on the UK government to bolster its commitment to alternative proteins by investing £150 million as part of the National Food Strategy. This investment would aim to enhance the nutritional benefits of plant-based foods and unlock significant economic opportunities for UK farmers. Recent analysis from GFI Europe highlights that the UK has emerged as the leading national funder of research into plant-based, cultivated meat and fermentation-derived foods in Europe. Between 2020 and 2024, the UK allocated £129 million toward this research, primarily through UK Research and Innovation (UKRI), the nation’s largest public research funding body. This funding has facilitated the establishment of several key research centers, including the £15 million National Alternative Protein Innovation Centre, which opened last year. As the government prepares to update its food strategy in the spring, GFI Europe emphasises the need to build on this momentum. By investing in alternative proteins, the UK can further develop its plant-based food sector, accelerate fermentation technology, and cultivate meat production. The proposed £150 million investment over the next five years, primarily sourced from UKRI’s £9 billion annual budget, would support several initiatives: Plant-Based Innovation Fund: This fund would create local supply chains for crops like peas and broad beans, providing opportunities for UK farmers to grow ingredients for plant-based meat. Engineering Biology Innovation Fund: This initiative aims to foster the development of new technologies such as precision fermentation, which has applications in producing sustainable proteins and cultivated meat. University-based research and training: Investing in education to train future experts will help address technical challenges and explore the health benefits of protein diversification. Research conducted by Systemiq, supported by GFI Europe, indicates that scaling the UK’s fermentation sector could contribute nearly £10 billion to the economy by 2050. Additionally, analysis from Green Alliance predicts that the UK’s plant-based meat market could reach £2.7 billion by 2035 if consumption aligns with recommendations from the independent Climate Change Committee. GFI Europe is also advocating for updates to national dietary guidelines. It recommends revising the Eatwell Guide to better reflect the nutritional value of plant-based meats and to consider the environmental impacts of food choices. Furthermore, GFI proposes setting targets for the proportion of protein-rich foods sold by large retailers, encompassing animal, seafood, and plant-based sources. Linus Pardoe, senior UK policy manager at GFI Europe, said: “The food strategy is the perfect moment to double down on the UK’s commitment to protein diversification. By continuing to invest in these foods, ministers can capitalise on Britain’s growing expertise and increase the uptake of healthy and sustainable options to tackle our overconsumption of processed meat.” As the UK solidifies its position as Europe’s foremost national funder of alternative protein innovation, the call for additional investment underscores the urgency for government action. With global competitors, particularly China, advancing rapidly in this sector, the UK must act decisively to maintain its leadership in alternative protein development.

Tetra Pak has unveiled a new plant-based sunflower protein ingredient aimed at empowering food and beverage producers to capitalise on the surging demand for plant-based products. The ingredient is aimed at enhancing product offerings while maximising existing production investments. The introduction of sunflower protein comes at a critical time, as the global plant-based food market is projected to grow significantly, with estimates suggesting it could reach $35.9 billion by 2033. Tetra Pak’s sunflower protein is designed to provide manufacturers with a versatile solution that can be integrated into a variety of products, including plant-based iced coffee, yogurt and ready-to-drink protein beverages. With a recommended usage range of 2% to 7%, the ingredient offers flexibility in formulation, allowing producers to tailor products to meet specific nutritional and sensory requirements. Sunflower protein boasts a neutral, slightly nutty flavour, smooth texture and off-white colour, making it suitable for diverse applications. Its high protein content – up to 50% – alongside fibre, vitamins and antioxidants, positions it as an ideal ingredient for functional and fortified food products. This aligns with consumer wellness trends, as a recent survey indicated that 74% of consumers actively seek products with health claims. Sasha Ilyukhin, senior vice president of global processing services and solutions at Tetra Pak, said: “Sunflower protein is a renewable and flexible ingredient that opens the door to new product opportunities without requiring major changes to existing lines and product formulations". He continued: "With its adaptable flavor and nutritional benefits, it’s a great way for producers to expand product portfolios using current infrastructure, attract health-conscious consumers, and stay ahead of market trends.” Through its Product Development Centres, Tetra Pak's says it can help clients accelerate time-to-market and optimise product creation, ensuring that they can meet the rapidly evolving demands of health-conscious consumers. This support is crucial as the global protein market is expected to exceed $27.48 billion, with specific segments – such as Europe’s meal replacement market – projected to grow from $2.04 billion in 2024 to $3.91 billion by 2033.

Nestlé is investing £28 million in its Dalston factory in Cumbria to upgrade production of Nescafé Frothy Coffee and modernise the site’s operations. The investment includes a new £17.5 million mixing plant and two new packing lines worth £10.7 million. The four-storey mixing plant will introduce updated equipment and systems designed to improve efficiency and recipe accuracy, while also reducing manual handling by 80% through the use of larger ingredient bags. The new packing lines will replace older machinery and include technology capable of producing up to 60,000 sachets per hour. The lines will also be compatible with new packaging materials such as Mono PP laminate, enabling fully recyclable sachets. Richard Watson, CEO of Nestlé UK & Ireland, said: “We are very proud of our British manufacturing and this investment reflects the great work being done by our teams to position the UK as a market with significant manufacturing expertise and capability". He continued: “The Dalston investment is a prime example of how we’re investing in the future of the British food and drink industry – modernising our operations and supporting local jobs, driving growth opportunities and being more sustainable.” Ian Pipes, Nestlé's Dalston factory manager, added: “We are delighted to have secured this investment which marks a significant step forward for our Dalston site. By upgrading our facilities with the latest technology, we’re not only improving product quality, but also creating a more sustainable and supportive environment for our teams.” The site manufactures products including Nescafé Cappuccino, Nescafé Latte, Coffee Mate and Starbucks-branded latte mixes. It sources fresh milk from local dairy farms through a long-standing partnership with First Milk.

Maple Leaf Foods has introduced Maple Leaf Mighty Protein, a new line of chicken protein sticks aimed at meeting rising consumer demand for convenient, high-protein snacks. The sticks are made from lean chicken and contain 12g of protein per 32g serving, with no sugar or fillers and 110 calories per stick. They are gluten-free, keto-friendly and do not require refrigeration. The range launches in three flavours – Original, Buffalo and BBQ – and is available as single sticks or in eight-pack multipacks at grocery retailers nationwide. D'Arcy Finley, VP of brand and marketing at Maple Leaf Foods, said: "Canadians are asking for protein they can take anywhere – clean, tasty and truly satisfying". "Mighty Protein puts complete protein in your pocket at 12g per stick, with zero sugar, no fillers and craveable flavours. It's fuel for the rink, the commute, after the gym or the 'afternoon slump,' all without compromising on natural ingredients or irresistible flavour." Mighty Protein chicken sticks are available at grocery retailers across Canada, as a 32g single stick or in multi-packs of eight.

CSM Ingredients Group has opened a new £3 million product development centre in Cheshire, expanding its UK footprint with a facility designed to support customer-led innovation across the bakery and wider food industry. The site, which is now fully operational, includes a next-generation test bakery, a customer experience centre and the company’s new UK head office. The two-tier facility integrates office space with a development hub equipped with advanced processing technology and a temperature-controlled bakery for running trials and supporting new product development. Gabriele Del Torchio, CEO of parent company Nexture, said the investment reflects the strategic importance of the UK and Ireland. “Our investment in the UK and Ireland clearly signifies the importance of the area not only for CSM Ingredients, but for the entire Nexture platform,” Del Torchio said. “This new facility in Cheshire embodies our collective ambition to bring together craftmanship, innovation and partnerships to deliver meaningful progress for our customers and the industry at large.” The site also includes a mock production area for line trials, training and presentation spaces and a dedicated allergen-free zone designed to meet increasing demand for specialist solutions. Christian Sobolta, CEO of CSM Ingredients, added: “This new site represents far more than a facility: it embodies our vision for the future of food. The modern equipment, the customer-focused test production environment and the sustainable design of the workspaces will enable us to accelerate product development and customer proximity across several food segments, allowing us to work even closer with our partners to shape the next generation of food experiences.” Sustainability features were built into the design, with solar panels expected to supply around 15% of the site’s energy. EV charging points have also been installed. According to the company’s 2024 Sustainability Report, 80% of the electricity used across the group last year came from renewable sources, up from 62% in 2023. The new Cheshire centre is open to customers from this month.

Spanish family-owned food company Idilia has acquired Shaken Udder Group, the UK’s leading premium milkshake brand. The acquisition pairs Shaken Udder’s strong UK market presence with Idilia’s track record in building household brands. With Idilia’s backing, Shaken Udder plans to expand distribution, accelerate new product development and reach new consumer segments in both domestic and international channels. Shaken Udder, founded in 2004 by Jodie and Andy Howie, will continue to operate as an independent business and retain its full team. Jodie and Andy said: “We couldn’t be prouder of the Shaken Udder brand we have built over the last 21 years and we look forward to seeing the brand continue to thrive under the new ownership of Idilia”. Under the agreement, the leadership team will shift: former managing director Rob Reames will take on the role of CEO, while the founders will exit the business. David Garman will step down as chair and Idilia CEO Xavi Pons will join the board. Reames said: “From the first meeting, it was clear that Idilia and Shaken Udder shared the same vision. With Idilia’s support, we hope to accelerate Shaken Udder’s growth whilst shaking up the dairy category\.”

Ingredion has partnered with Swiss biotech start-up Cosaic, aiming to enhance the taste and texture of animal-free foods and beverages using Cosaic’s yeast ingredient. Cosaic – previously named Cultivated Biosciences – introduced its Cosaic Neo solution earlier this year alongside its name change. The ingredient is designed to enable manufacturers to achieve ‘dairy-like creaminess’ and stability across a range of animal-free F&B applications, from functional beverages to spirits and sauces. Cosaic Neo is a natural, yeast-derived emulsion that includes fats, proteins and fibres that combine naturally to offer eight functional and sensory benefits in a single, clean label animal-free ingredient. While today’s food products typically blend fats, proteins and carbohydrates from different sources, often relying on additives to bring them together, Cosaic Neo’s microstructure naturally integrates these molecules. This allows nutrients to combine in new ways beyond simple one-to-one replacements, eliminating the need for additives. Ingredion will support Cosaic in implementing its go-to-market strategy, beginning with the US market. It will co-develop new products to expand the start-up’s portfolio, which already includes solutions for performance drinks, meal replacement shakes, dressings, sauces and spirits. Mike Leonard, chief innovation officer at Ingredion, said: “From improved texture, to taste, to performance, Cosaic leverages a deep knowledge of biotech innovation to develop a novel, multi-functional ingredient platform that will allow us to innovate foods with customers in ways never before imagined”. Tomas Turner, co-founder and CEO at Cosaic, said: “Partnering with Ingredion marks a pivotal moment for Cosaic. It validates the years of research we’ve poured into reimagining what ingredients can do, and how they can do better for people, businesses, and the planet”. “Together, we’re bringing our yeast-derived emulsion to the world stage, transforming how creamy, delicious, and sustainable foods are made.”

Chance Clean Cider, the UK’s first standalone non-alcoholic cider brand, has launched creating an authentic craft cider to the low and no category. Brewed in Worcestershire using 100% British apples, Chance delivers the depth, body and crispiness of a classic English cider at just 0.5% ABV. Produced using traditional cider-making methods, Chance begins life as an 8.2A BV cider before being carefully liquored down to retain full flavour. The result: crisp apple flavour with citrus and pineapple notes, complemented by a subtle woody tone that mirrors the mouthfeel of full-strength cider. The brand was created by John Logue, formerly of Lucky Saint and Crossip, who brings over 20 years’ experience across major drinks businesses. He founded Chance after noticing a gap in the low- and no-cider market. The UK cider category is worth £2bn, non-alcoholic options remain scarce, just one third of pubs stock a no-alcohol cider. Logue said: “Cider drinkers have been left short-changed, despite the huge enthusiasm for low and no across the UK. By expanding alcohol free choices, we’re giving consumers and customers more options.” Chance also aims to strengthen social inclusivity among mindful drinkers, providing an alcohol free cider that still feels part of the occasion. The brand has attracted notable industry backing, with Gareth Bath, known for senior roles at companies such as BrewDog, joining as strategic advisor. Chance is available now in packs of 12 330ml glass bottles at a range of independent retailers.