US agribusiness giant Cargill will permanently close its beef processing facility in Milwaukee, Wisconsin, eliminating 221 jobs. The Milwaukee facility specialises in fresh beef, ground beef and value-added products but does not slaughter cattle. Cargill operates seven other facilities across Wisconsin, and some affected employees are expected to transition to a nearby plant in Butler, Wisconsin. In a statement, a Cargill spokesperson said the company made the “difficult decision to close its Milwaukee ground beef facility to better align our portfolio with current customer demand and prioritise investments where they are needed most for the future”. “We recognise the impact this decision has on our 221 employees, and our focus is on supporting them with respect, care and assistance as they navigate this transition,” the spokesperson added. The move marks the latest contraction in the US beef processing sector as meatpackers grapple with elevated cattle costs and tight margins. The closure follows similar announcements from rival meatpackers JBS and Tyson Foods, both of which revealed plans late last year to shutter US beef plants amid mounting cost pressures. Beef prices remain near record highs, supported by strong consumer demand and reduced cattle supply. The shrinking US herd has driven up input costs for processors, squeezing margins even as retail prices climb. Compounding market dynamics, US President Donald Trump signed a proclamation increasing low-tariff imports of Argentine beef, a move aimed at easing supply constraints and stabilising prices in the domestic market. Cargill said ground beef production from the Milwaukee facility will be shifted to other North American beef processing plants to ensure continued service to customers.

Fruit flavours are appearing in more places than ever, extending beyond traditional iced teas and soft drinks into snacks, frozen desserts, protein bars and functional beverages. From peach in premium ice cream and sparkling tea, to cherry in protein bars and zero-sugar colas, brands are using familiar, familiar flavours to innovate and respond to growing demand for convenient products. Here, FoodBev highlights recent launches across categories, showing how fruit is being applied in indulgent, convenient and functional formats. Twinings In January, Twinings expanded its ready-to-drink Sparkling Tea portfolio with the launch of Revive, a peach-led variant positioned within the brand’s premium, functional refreshment range.   The new flavour blends lightly brewed Chinese green tea with peach and apple juice, elderflower infusion and sparkling water. It contains fewer than 50 calories per 250ml can and is made with no added sugar, artificial sweeteners or colours. Sweetness is derived from fruit juice, with lime juice providing acidity and elderflower delivering a floral finish.  Developed by Twinings’ master blenders, herbalists and R&D team, Revive uses a subtly flavoured green tea selected to complement the fruit and floral notes. In line with the wider Sparkling Tea range, the product is fortified with magnesium, niacin and vitamin C, targeting reduced tiredness and fatigue and normal psychological function.  Magnum Magnum has expanded its Signature range with two new flavours, pistachio and peach. The launches feature a premium shell with flavour inclusions, a gelato core and the brand’s signature cracking chocolate coating, and are sold in 90ml single sticks and 3x90ml multipacks. La Pistache combines caramelised salted pistachio pieces with pistachio gelato and ice cream, tapping into strong momentum behind the flavour – UK ice cream sales of pistachio rose 74% in 2025. La Pêche pairs a peach-flavoured shell with peach gelato, bringing the fruit into a more indulgent, layered ice cream format. The launches follow 2025’s Double Cherry and Double Hazelnut – the category’s two best-selling new products – and mark the first NPD under the standalone Magnum Ice Cream Company, reinforcing its focus on premium, flavour-led growth. Coca-Cola Earlier this month, Coca-Cola announced that it will expand its cherry-flavoured soft drinks portfolio in North America by launching a new Cherry Float variant and reintroducing Diet Coke Cherry nationwide. The new products will join its existing Coca-Cola Cherry and Coca-Cola Zero Sugar Cherry lines. The move reflects Coca-Cola’s continued focus on extending core brands through flavour variations rather than launching entirely new trademarks, a strategy widely adopted by major beverage groups to defend shelf space and stimulate incremental sales amid slowing soda volumes in developed markets. Coca-Cola Cherry Float is positioned as a modern take on a traditional soda fountain drink, combining cherry and vanilla notes without dairy. It will be sold in both full-sugar and zero-sugar versions, signalling the company’s ongoing effort to balance indulgence with demand for reduced-sugar options. Diet Coke Cherry, previously available only in limited markets, will return nationwide with updated packaging. The zero-calorie drink targets loyal Diet Coke consumers while tapping into renewed interest in retro flavours, a trend increasingly visible across food and beverage categories. Nākd Fruit-led innovation has also extended into protein snacking, with Nākd expanding its range with Protein Cherry Bars. The launch introduced a cherry variant to the existing line-up of Cocoa Hazelnut, Peanut Butter and Caramel. The bar is made with 100% natural ingredients, is cold pressed and contains 6g of plant-based protein per serving, with no added sugar. It is HFSS compliant and positioned within the protein cereal bar segment, where demand for convenient, on-the-go formats continues to grow. The launch built on momentum behind Nākd, the UK’s seventh largest cereal bar brand, worth £40.8 million and growing 9.6% year on year. Protein Cherry Bars launched exclusively into Sainsbury’s from 11 February. Capri-Sun Capri-Sun expanded its UK range with Mango & Passion Fruit, reinforcing momentum behind tropical flavour profiles in juice and soft drinks. The variant rolled out nationally from 5 February in the brand’s 330ml resealable pouch across major supermarkets and wholesale channels. The launch combined mango and passion fruit in a zero added sugar formulation, with no artificial flavours or preservatives, reflecting ongoing regulatory pressure on sugar reduction and sustained demand for cleaner-label family beverages. Capri-Sun said consumer testing showed the new flavour outperformed competing products on taste. The brand also highlighted its packaging credentials as part of the launch. Capri-Sun said its pouch format carried a lower carbon footprint than other beverage packaging formats and was fully kerbside recyclable in the UK, aligning with retailers’ sustainability and Scope 3 reporting priorities. The move underscored Capri-Sun’s focus on flavour innovation, reformulation and packaging differentiation as it competed for share in the ambient juice and soft drinks market. Natural Grocers Functional fruit offerings have also moved into frozen formats, with Natural Grocers expanding its private-label range with five new Organic Frozen Fruits and Smoothie Blends, available exclusively in-store. The line-up includes Organic Frozen Sunshine and Super Boost Smoothie Blends, Tropical Fruit Blend, Sliced Bananas and Sliced Peaches. All products are USDA certified organic, harvested at peak ripeness, quickly frozen to preserve nutrients and flavour, and packaged without added sugar, preservatives or synthetic colours. The new additions build on Natural Grocers’ broader private-label range, which has grown to more than 900 products since 2016, and provide versatile options for blending, baking or topping, delivering fibre, antioxidants, vitamins and natural sweetness in a convenient frozen format. Maison Perrier Sparkling water has also seen a move toward functional, fruit-flavoured offerings, with Maison Perrier introducing French Kiss, its first sweetened sparkling water with prebiotic benefits. Each can contains at least 10% real fruit juice, 6g of fiber, and less than 1g of sugar. The range includes four flavour combinations: Blackberry & Lemon, Peach & Cherry, Mango & Coconut, and Raspberry & Lime, blending complementary fruit notes with subtle sweetness and digestive support. French Kiss launched on Amazon and Harris Teeter, with a six-can pack priced at $8.49, and will expand to Target, Publix and nationwide availability by early April 2026. Welch’s Fruit innovation continues into convenient snacking, with Welch’s expanding its Fusions line with two new varieties: Citrus Surge and Tropical Tornado. The launch follows the success of Fusions Original Fruits, which became one of the brand’s best-selling innovations. Fusions combines two flavours in every bite, pairing a chewy exterior with a juicy centre. Citrus Surge includes Pink Grapefruit & Tangerine, Lime & Tart Cherry and Yuzu Lemon & Strawberry, while Tropical Tornado features Dragon Fruit & Mango, Kiwi & Strawberry, and Pineapple & Passionfruit. Original Fruits flavours remain Watermelon & Lemon, Blueberry & Raspberry and Peach & Green Apple. All Fusions varieties are made with natural flavours and colours from natural sources, are gluten- and peanut-free, and provide vitamins A, C and E. The new flavours are rolling out in convenience stores, with broader distribution to Amazon, Walmart and major grocery chains planned. Milo’s Tea Company Refrigerated beverages are also seeing fruit-led expansion, with Milo’s Tea Company introducing three new drinks: Fruit Punch, Zero Sugar Lemonade and Limited Edition Blackberry Sweet Tea. The launches build on Milo’s reputation for using real, high-quality ingredients in categories often dominated by shelf-stable, artificial options. Fruit Punch reimagines the classic family favourite with 100% natural ingredients, no preservatives and a balanced, shareable fruity blend. Zero Sugar Lemonade extends the brand’s sugar-free line-up, offering a bright, fresh lemonade taste with no added sugar, preservatives or acids. The Limited Edition Blackberry Sweet Tea blends fresh-brewed Milo’s sweet tea with natural blackberry flavor and is available through May 2026. All three beverages are available in gallon sizes at over 2,500 Walmart stores nationwide, with additional distribution in regional grocery chains. Fruit Punch is also sold in half-gallon sizes, while Zero Sugar Lemonade comes in half-gallon and 20oz single-serve formats.

Nestlé Confectionery has launched a broad Easter 2026 portfolio, introducing multiple NPD launches across the KitKat, Aero, Milkybar and Rowntree’s brands, alongside the return of established seasonal performers. KitKat anchors the 2026 Easter strategy with four new SKUs designed to capitalise on demand for premium flavour twists and added texture. The KitKat Chunky Funky Incredible Egg combines choc-biscuit pieces and crispy cornflakes within the shell, targeting consumers seeking multi-textural indulgence. Meanwhile, two marbled shell variants – KitKat Hazelnut Marbled Incredible Egg and KitKat Salted Caramel Marbled Incredible Egg – bring flavour inclusions directly into the chocolate shell, creating strong on-shelf standout through a swirled visual design. Rounding out the innovation is the KitKat Crispy Egg, developed to extend the popularity of KitKat Bunny with added crunch embedded into the shell. The Aero Brownie Egg introduces a brownie-flavoured twist to the aerated chocolate format, broadening appeal within the adult self-treat and gifting segments. For white chocolate consumers, the Milkybar Crispy Cookie Egg delivers a cookie-flavoured shell with crunchy inclusions, while the Milkybar Easter Friends sharing bag taps into seasonal sharing occasions with Easter-themed shapes. The Aero Brownie Egg introduces a brownie-flavoured twist to the aerated chocolate format, broadening appeal within the adult self-treat and gifting segments. For white chocolate consumers, the Milkybar Crispy Cookie Egg delivers a cookie-flavoured shell with crunchy inclusions, while the Milkybar Easter Friends sharing bag taps into seasonal sharing occasions with Easter-themed shapes. All Nestlé Confectionery chocolate continues to be produced using 100% certified Rainforest Alliance cocoa, reinforcing the company’s ongoing sustainability commitments across its supply chain.

Topo Chico has launched Topo Chico Sabores Passion Fruit, a new sparkling water featuring real fruit juice and added minerals for taste. The product delivers a fruit-forward passion fruit profile with a crisp, carbonated finish. The beverage is packaged in a slim aluminium can and is intended to be consumed chilled, either on its own, on-the-go or with meals. Each 12oz can contains 10 calories, with no added sugars or artificial ingredients. Topo Chico Sabores Passion Fruit will be available in US markets from 16 February at national retailers including Kroger, Walmart and Target. Suggested retail pricing is $1.99 per single can and $8.99 per eight-pack, depending on retailer.

Nākd. is expanding its fast-growing protein portfolio with the launch of Nākd. Protein Cherry, a new fruity variant designed to disrupt a cereal bar fixture dominated by chocolate and caramel flavours. Rolling out this month, the launch will debut exclusively in Sainsbury's, available as a 45g single bar (RRP £1.38) and a 3 x 45g multipack (RRP £3.30). The new SKU lands as demand for functional health bars continues to rise, with shoppers seeking convenient, protein-rich formats that align with healthier lifestyles. However, as the category matures, flavour fatigue is becoming increasingly apparent across a fixture heavily skewed towards chocolate and caramel. Nākd. Protein Cherry aims to capitalise on this gap by introducing a lighter, fruit-forward alternative. The bar delivers 6g of plant-based protein, contains no added sugar and is made with 100% natural ingredients. Like the wider Nākd. portfolio, it is cold-pressed and HFSS-compliant. The launch builds on significant momentum for Nākd., now the UK’s seventh largest cereal bar brand, worth £40.8m and growing +9.6% year on year. Protein Cherry joins the existing line-up of Cocoa Hazelnut, Peanut Butter and Caramel, broadening the brand’s appeal while reinforcing its natural positioning. Jo Agnew, marketing director at Lotus Natural Foods, said: “Protein has become part of everyday snacking for millions of people, and as the category matures, expectations are changing." She added: “With so much of the fixture focused on chocolate and caramel flavours, there’s a clear appetite for something a little different. Cherry is the perfect next step – it’s a flavour shoppers already love, it’s on trend, and it brings a lighter, fruity option into the range.” As HFSS considerations and demand for plant-based protein continue to reshape the UK snacking landscape, Nākd.’s Cherry launch signals further premiumisation and flavour innovation within the better-for-you cereal bar segment.

Constellation Brands has appointed Nicholas Fink as president and chief executive officer, effective 13 April 2026. Fink, who has served on the company’s board since 2021, will succeed Bill Newlands and will remain a member of the board. Newlands will step down from his roles on the same date and will act as a strategic advisor for several months to support the leadership transition. He will also retire from the board on the same date. Newlands joined Constellation Brands in 2015 and has served as president and CEO since 2019. L-R: Nick Fink and Bill Newlands Board chair Chris Baldwin said the appointment follows a long-term succession planning process: “Over the past several years, Constellation Brands’ board of directors has engaged in a thoughtful and comprehensive CEO succession planning process, and we are excited to welcome Nick as our next president and CEO". He continued: “Nick has a diversified set of leadership experiences and is an accomplished beverage alcohol executive with a deep understanding of Constellation’s business model, having served as a member of the company’s board for the past five year. Nick will bring unique perspective and capabilities that will benefit Constellation and its stakeholders as we position the company for long-term success in a rapidly evolving and hyper-competitive environment.” Fink has been chief executive of Fortune Brands Innovations since January 2020. During his tenure, he led the company through the Covid-19 pandemic, expanded digital capabilities and refocused the business on higher-growth categories. Earlier in his career, he held senior leadership roles at Suntory Global Spirits, including president for Asia Pacific and South America and chief strategy officer. Fink said: “I’m excited to join the Constellation Brands team in my new capacity as president and CEO and to continue building on the company’s strong track record of industry leadership. I’ve long admired Constellation’s ability to build iconic brands that resonate strongly with consumers." "I look forward to getting out into the market, engaging with team members and industry partners across the business and working with the Constellation team to further build on the company’s core strengths which include building great brands and leveraging innovation to satisfy more consumer occasions, while developing new growth platforms that meet the evolving needs of consumers as the landscape continues to shift within the beverage alcohol sector.” Newlands added: “It has been a tremendous honor to serve as president and CEO at Constellation Brands. We have the best team in the business, a strong portfolio of brands people love, a consumer-obsessed focus on innovation, and a strong leadership team focused on delivering what’s next. I look forward to working with Nick in the coming months to help ensure a smooth transition.” The leadership change comes as the company continues to position itself for long-term growth in the competitive beverage alcohol sector. Top image: © Constellation Brands

Linda McCartney Foods has reformulated its Vegemince product to remove gluten and egg, aiming to strengthen its position in the UK school catering market as operators respond to stricter allergen requirements and menu standards. The updated vegan mince, now available to foodservice customers in 10x1kg packs, is designed to help schools comply with Government School Food Standards in England, which require a non-dairy protein option to be offered on three or more days per week. The company said the new recipe maintains the same taste and nutritional profile, while broadening its suitability for pupils with dietary restrictions. Egg is one of the most common allergens among children, according to Allergy UK. "Moving to a gluten-free recipe allows caterers to serve a broader range of dietary requirements without changing how they cook or serve it,” said Rebecca Fairbairn, marketing and strategy director at Linda McCartney Foods Vegemince is already widely used in school catering and is positioned as a lower-cost alternative to beef mince, enabling caterers to prepare dishes such as chilli and spaghetti Bolognese while managing tight budgets. The brand is owned under licence in the UK by The Hain Celestial Group, which supplies a range of frozen meat-free products to retail and foodservice customers. The launch reflects continued demand for plant-based options in public sector catering, where regulatory requirements and cost pressures are shaping menu development.

Saputo has agreed to sell an 80% stake in its Argentina dairy business to Peru’s Gloria Foods in a deal valuing the unit at about $855 million, as the Canadian processor trims its exposure to volatile markets and boosts capital flexibility. Saputo says it expects to receive net proceeds of approximately $543 million after tax while retaining a 20% minority stake. The divested business generated roughly $1.2 billion in revenue over the last four quarters, accounting for about 7% of Saputo’s consolidated sales. Assets include two manufacturing facilities and local brands La Paulina, Ricrem and Molfino. The unit will continue to produce certain products for Saputo under supply agreements following completion. The move marks a big portfolio shift for Saputo, which has been the largest dairy processor in Argentina. Carl Colizza, president and CEO of Saputo, said: “This divestiture enhances our financial flexibility and supports targeted reinvestment in platforms that offer the highest growth opportunities, while allowing us to maintain a portfolio of Argentina‑sourced products for our international markets”. For Gloria Foods, the acquisition strengthens its presence in Latin America’s dairy sector and provides scale in Argentina, one of the region’s key milk-producing and export markets. The deal also includes the transfer of a commercial office in Brazil, according to industry reports. The transaction reflects a broader recalibration among global dairy processors, many of which are reassessing geographic exposure amid currency volatility, shifting trade flows and pressure to deliver stronger returns on invested capital. By retaining a minority interest and supply arrangements, Saputo maintains commercial ties to Argentina while reducing direct operating exposure. The transaction, subject to regulatory approvals, is scheduled to close in the first quarter of fiscal 2027.

Dr Arturs Rubens In Europe’s functional food and supplement market, innovation sometimes means looking to the past. Dr Arturs Rubens, chief operating officer at BF-ESSE, explains how reconstructing decades-old 'lost' formulations allows European CMOs to preserve craftsmanship, recover forgotten processes and turn legacy knowledge into market-ready functional products. In Europe’s fast-moving functional food and supplement market, the word innovation often means creating something new: a reformulated product, a novel bioactive, a faster process...but sometimes true innovation means something far less glamorous – resurrecting what has been lost. Across the continent, decades-old formulations and manufacturing techniques are quietly disappearing as companies merge, relocate or upgrade their production lines. The focus on efficiency and modernisation often comes at a cost: the loss of inherited process knowledge, equipment calibration data and even the human craftsmanship that once defined product quality. At BF-ESSE, we encountered this reality firsthand when a long-established European brand approached our R&D team with an unusual request: to replicate a sugar-coated tablet that had been produced for nearly half a century – but whose recipe, process parameters and tooling information had all vanished. The factory responsible for it had changed ownership, the old machinery had been discarded, and the skilled staff who once mastered the technique were gone. Rebuilding this 'lost formula' became both a technical challenge and a reflection on what the manufacturing world risks forgetting. Because in the rush toward progress, there remains a growing archive of legacy products that cannot be replicated on modern equipment – and a generation of know-how that must now be rediscovered rather than replaced. When modernisation erases memory When factories modernise, they rarely plan for what gets left behind. Production upgrades are supposed to make things faster, safer and more cost-efficient – yet in practice, many transitions also delete something irreplaceable: the tacit knowledge that once kept long-standing products alive. It often starts innocently. A company changes ownership, a new management team brings fresh strategy and a decision is made to 'optimise' production. Outdated lines are sold, unused machines scrapped and the staff who knew the quirks of those older systems quietly retire or move on. Months later, the brand receives an order for a legacy product – and suddenly discovers that the entire process has vanished. That is exactly what happened in the case that inspired this article. A European company, whose sugar-coated tablets had been produced reliably for almost 50 years, faced sudden problem which happened during corporate consolidation. By the time production obligations resurfaced, half the critical process infrastructure had been lost, along with the documentation and the people who understood it. What remained was a product with half a century of market trust – and no practical way to make it. This situation is not unique. Across Europe, dozens of brands hold archives of discontinued or 'dormant' formulas that could, in principle, still serve their consumers – if someone could translate that lost craftsmanship into today’s controlled, compliant and scalable processes. Reverse-engineering the past Rebuilding a discontinued product is a mix of science, investigation and intuition – a process that often feels closer to archaeology than R&D. In our case, the project began with two surviving tablets and a simple request: 'Can you make these again?' There were no formulation sheets, no tooling data, no coating specifications and no manufacturing site. Only the physical product itself – a small, sugar-coated tablet representing decades of craftsmanship. The first step was analytical. Our laboratory team dissected the samples to understand their internal structure, layer by layer. Basic physical testing revealed key metrics such as hardness, density and disintegration time, which helped us approximate the original compression profile. But the excipient composition and coating sequence had to be rediscovered through controlled experimentation – dozens of small pilot batches testing different filler systems, binders and press forces. Here, Latvia’s industrial heritage became an unexpected advantage. During the Soviet era, sugar coating was a common pharmaceutical technology – used widely across Eastern Europe to mask taste and protect active ingredients before modern polymer coatings existed. While most of Europe’s large-scale producers phased it out in the 1980s and 1990s, fragments of that knowledge survived in Baltic facilities and among technicians who trained under the old system. That legacy, still traceable through regional expertise, helped us understand the logic behind the lost process we were trying to recreate. Once a viable core tablet was established, the next challenge was the coating – a process that has almost vanished from modern nutraceutical manufacturing. Traditional sugar coating requires patience and manual skill. After a six-month search, we located a partner factory with experienced technicians still capable of layer-by-layer hand coating, colour matching and polishing – a skill set more akin to confectionery art than industrial production. Early trials were imperfect. The gloss was wrong; the colour memory didn’t match the client’s recollection. We reformulated pigments, adjusted drying curves to improve coating adhesion. Two full development cycles later, the results were finally indistinguishable from the original – not just in appearance, but in taste masking, gloss and stability. This reconstruction wasn’t just a success for one product. It became an act of documentation: every formulation variant and every observation were archived, transforming what had once been an undocumented tradition into a repeatable, validated process. The lost formula was no longer a mystery – it had become a mapped technology. When innovation becomes archaeology In research and manufacturing, we often speak about innovation as a forward-moving process – a constant search for the next formulation, the next material, the next technology. But occasionally, progress demands that we look in the opposite direction. Some of the most valuable lessons for the future are buried in what the industry has chosen to leave behind. The project to reconstruct a lost sugar-coated tablet was not an exercise in nostalgia; it was an act of industrial archaeology. Every fragment of knowledge we recovered – from compression curves to the rhythm of coating cycles – revealed how much human skill and empirical understanding had once been embedded in production. It reminded us that innovation and preservation are not opposites, but parts of the same continuum. In the rush to modernise, companies often discard old equipment, processes or documentation, assuming that what’s obsolete no longer has value. Yet as we learned, forgotten methods can hold the key to solving new challenges. Reconstructing them requires the same creativity, analytical discipline and technical precision that drive entirely new developments – perhaps even more. For us, this project became proof that innovation sometimes begins not with invention, but with rediscovery. Manufacturing isn’t only about efficiency; it’s also about continuity – preserving the tacit knowledge that gives products their identity and history. Sometimes, what appears to be progress in one sense is a kind of amnesia in another. And sometimes, the most forward-looking thing a manufacturer can do is to look back – to treat lost formulas not as relics, but as maps that still have routes worth retracing.

Heineken USA is broadening its non-alcoholic beer portfolio with the launch of Heineken 0.0 Cold Pressed Lime and Nectarine Juniper, marking the brand’s first foray into flavoured alcohol-free beers. The two new flavours target growing consumer demand for premium, zero-alcohol options that deliver taste without compromise. The new variants, double-brewed to remove alcohol while retaining Heineken’s signature malty and fruity notes, aim to close the 'flavour gap' in the non-alcoholic segment, which currently accounts for just 7% of flavoured beers, compared with 22% in the broader beer category. Cold Pressed Lime offers crisp citrus notes, while Nectarine Juniper delivers tropical fruit with a hint of floral juniper. Both contain 0.0% alcohol and 64 calories per serving. Maggie Timoney, CEO of Heineken USA, said the flavoured launches reflect shifting US consumer habits, with 81% of adults embracing non-alcoholic choices in social situations. “This subsegment is growing twice as fast as the overall non-alcoholic category, and taste variety is a top driver for purchase,” she noted. “Innovation is in our DNA, and these flavours represent the next chapter of growth for Heineken 0.0.” The products are beginning to appear on retail shelves in key US markets, including California, Texas and Florida, offering retailers an opportunity to capture incremental sales in the fast-growing alcohol-free segment. Heineken USA, a subsidiary of Heineken International, leads the US non-alcoholic beer market with Heineken 0.0, alongside other brands such as Heineken Original, Heineken Silver, Dos Equis and Tecate. The company continues to position non-alcoholic innovations as a vehicle to meet evolving consumer preferences for moderation, wellness, and social occasions.

Chiquita has completed the Yelloway banana pan-genome, a scientific milestone designed to accelerate the development of disease-resistant and climate-resilient bananas. The pan-genome, created through Yelloway, a joint venture between Chiquita and Dutch plant genetics company KeyGene, captures the full genetic diversity of Musa acuminata, the species underpinning widely grown varieties such as Cavendish and Gros Michel. By mapping naturally occurring genetic variation in high resolution, the pan-genome enables more precise breeding decisions, supporting the development of bananas better able to withstand Fusarium wilt Tropical Race 4 (TR4) and Black Sigatoka – two major diseases costing the global industry more than $100 million annually in protection measures. Oxford Nanopore sequencing technology underpinned the project, with cross-industry partners – including Innocent Drinks via its Farmer Innovation Fund – contributing expertise and funding. Chiquita plans to provide academic researchers with access to the pan-genome through a dedicated portal, promoting industry-wide collaboration and accelerating banana breeding research. “This pan-genome provides a high-resolution map of the banana genome,” said professor Gert Kema, board member of Yelloway. “It allows us to explore the full genetic landscape and deploy the most relevant material to combat disease threats.” Fernando Garcia-Bastidas, head of Yelloway’s breeding programme, added that the tool dramatically accelerates the development of varieties suited to a changing climate while meeting consumer expectations. Chiquita highlighted the milestone at Fruit Logistica in Berlin, reinforcing its strategy of science-led innovation and collaboration across the banana supply chain. The move positions Chiquita as a leader in banana innovation, supporting both growers and retailers by safeguarding long-term supply while aligning with sustainability and quality commitments under the brand’s 'Behind the Blue Sticker' initiative.

Walkers Sensations will launch two limited-edition sharing flavours for Easter, as the brand looks to capitalise on seasonal demand. The 2026 Easter line-up includes the return of Slow Roasted Lamb & Mint Sauce and the introduction of a new Chilli & Cocoa flavour. The lamb variant, previously described as a fan-favourite, returns following what the company said was strong consumer demand. The new Chilli & Cocoa flavour combines spice with sweetness, reflecting the growing sweet-and-savoury trend and nodding to chocolate’s prominence during Easter. Walkers Sensations Thai Sweet Chilli will also feature Easter-themed packaging, incorporating seasonal imagery including eggs, bunnies and spring flowers. All limited-edition flavours, along with the wider Walkers Sensations Potato Crisp range, are non-HFSS, allowing retailers to include them in prominent seasonal displays. The Easter range will roll out across grocery from 16 February at a recommended retail price of £2.50.