Ben & Jerry’s co-founder Ben Cohen has said the brand’s parent company, Unilever, blocked it from launching an ice cream flavour in support of Palestine. In a video post shared on social media platform Instagram, Cohen said that Unilever/The Magnum Ice Cream Company (Unilever’s soon-to-be spun-off ice cream business) had "a while back" prevented the brand’s creation of a new ice cream flavour to “call for peace in Palestine” amid the Israel-Gaza conflict. He revealed that instead, he now plans to independently launch the flavour, calling on the public to submit ideas for its ingredient formulation, name and packaging design. The recipe will centre around watermelon, which has become a widely used symbol used to express solidarity with Palestine due to its colours (red, black, white and green) matching those of the Palestinian flag. This development is the latest in a long dispute between Ben & Jerry’s and Unilever, which acquired the Ben & Jerry’s brand for $326 million in 2000. Ben & Jerry’s co-founders, Cohen and Jerry Greenfield, have accused Unilever of standing in the way of their social mission and silencing them on various political issues. Due to this, Greenfield announced his resignation from the ice cream brand after 47 years last month. In his video announcing the new Palestine-themed flavour, Cohen referenced the brand’s earlier refusal to sell its products in areas occupied by Israel – a move he said Unilever also blocked. Ben & Jerry’s announced it would no longer sell its ice cream in the occupied territories in 2021, but Unilever sold its Israeli business to a local licensee, enabling the products to continue being sold in the West Bank. In a statement, a Unilever spokesperson said: “Throughout our ownership of Ben & Jerry’s, we have been committed to its unique three-part mission – product, economic and social. We have always sought to work constructively with the Ben & Jerry’s teams to make sure we stayed true to the original agreement around the progressive, non-partisan social mission.” Unilever’s The Magnum Ice Cream Company (TMICC) is currently on track to complete its demerger by the end of 2025, Unilever revealed last week. Following the demerger, Unilever will retain a 19.9% stake in the newly independent TMICC.

Princes Group has priced its initial public offering (IPO) at 475 pence per share, valuing the business at approximately £1.16 billion as it joins the main market of the London Stock Exchange (LSE). Conditional trading began on 31 October 2025, with full admission expected on 5 November. The move marks a major milestone for the 150-year-old food and drink company, best known for its ambient grocery brands across soft drinks, canned goods, cooking oils and meal solutions. The IPO comprises 84.2 million new ordinary shares, raising £400 million in gross proceeds to fund growth and acquisitions. The offering also incorprated a retail tranche, through which UK investors subscribed for about 2.9 million shares, raising around £14 million. If the over-allotment option is fully exercised, the total offer size could reach £420 million. NewPrinces, the company’s majority shareholder, invested £200 million in the flotation, while Newlat Group – the family office of executive chair Angelo Mastrolia – added £54.7 million. Following admission, the expected free float will be around 13%. Simon Harrison, CEO of Princes Group, said: “Today marks a defining moment in Princes Group’s journey as we proudly begin our chapter as a publicly listed company. Our listing on the London Stock Exchange reflects not only our heritage but also our ambition for future growth. We remain focused on expanding our international footprint, deepening category leadership and delivering long-term value for all stakeholders.” Executive chair Angelo Mastrolia described the listing as the start of a “period of exciting growth and value creation,” highlighting a pipeline of potential acquisitions and a strategy to modernise and expand operations. The IPO provides Princes with new capital to pursue acquisition-led expansion, complementing its portfolio of well-known brands including Princes, Napolina and Jucee. The company said it will continue to prioritise innovation, operational efficiency and sustainability as it accelerates growth in the UK and internationally. Founded in 1880, Princes employs more than 7,000 people across manufacturing sites in the UK, continental Europe and Mauritius. Headquartered in Liverpool, the business joins a small but growing group of UK food and drink manufacturers turning to public markets to fund expansion – signalling renewed investor appetite for established FMCG brands with global potential.

Kellogg’s has expanded its snacking portfolio with the launch of Rice Krispies Squares Yule Log Style, a limited-edition seasonal version of the popular cereal treat. Available exclusively in Tesco stores until the end of the festive season, the new flavour combines the classic Rice Krispies, with a chocolatey syrup and dusting of white sugar sprinkles, offering an indulgent twist on a Christmas favourite. The Rice Krispies Squares Yule Log Style multipack contains four bars and carries a recommended price of £2.25. “With Christmas fast approaching, we’re excited to bring a festive twist to a fan favourite,” said Holly Wright, Kellogg’s UKI senior activation brand manager. “Our new limited-edition Squares Yule Log Style flavour is a delicious seasonal treat that’s perfect to enjoy as a moment of indulgence over Christmas.” The launch follows strong brand performance for Squares, which has seen value sales grow by 9.9% year on year.

As the holiday season approaches, Nestlé Toll House is set to attract consumers with the launch of three limited-edition cookie dough flavours designed to enhance festive baking experiences. The new Peppermint Cocoa Cookie Dough joins returning favourites Milk Chocolate M&M'S Minis Holiday Sugar Cookie Dough and Santa’s Cookie Dough, aiming to capture the spirit of the season and drive sales in the competitive food and beverage market. Nestlé Toll House's latest offerings are crafted to evoke nostalgia and promote family traditions around holiday baking. Peppermint Cocoa Cookie Dough features a rich cocoa base infused with red and white peppermint chunks, creating a unique blend of chocolate and mint that is expected to resonate with consumers seeking festive flavours. The returning Milk Chocolate M&M'S Minis Holiday Sugar Cookie Dough combines classic sugar cookie dough with vibrant red and green M&M'S, appealing to families looking for fun and interactive baking experiences. Santa’s Cookie Dough, enriched with brown butter and real chocolate morsels, adds an indulgent twist to the traditional chocolate chip cookie. Each 14 oz package is designed to yield approximately 20 cookies and is priced at an MSRP of $3.86, with availability at retailers nationwide. Kate Boeding, head of marketing at Nestlé Toll House, said: “Many of the best memories around the holidays connect to baking at home with Nestlé Toll House”. This sentiment is likely to resonate with consumers, positioning the brand as a facilitator of cherished family traditions. The introduction of these limited-edition flavours is not only a response to consumer demand for seasonal products but also a strategic move to boost brand visibility during a critical sales period. The holiday season is traditionally a peak time for baking products, and Nestlé Toll House's new offerings are poised to capture market share from competitors. In addition to the holiday doughs, Nestlé Toll House is also set to launch a second batch of its innovative Cookie Tacos, a unique fusion of cookies and tacos, on November 6. The first drop sold out in under three minutes, indicating strong consumer interest and potential for significant sales growth.

Nutriearth has opened its first commercial manufacturing facility in Carvin, France, for the production of natural vitamin D3 made from edible insects. The site was developed following a €7.45 million fundraising round and brings together 'R&D, quality and production operations' under pharmaceutical-grade standards. It features cleanroom operations and separate production lines for Nutriearth’s oil and powder product formats. The facility produces vitamin D3 from Tenebrio molitor (mealworm) using a patented process that mimics the body’s natural vitamin D synthesis. The company’s Nutra-oil is approved for use in supplements and functional foods in North America, while its N-utra flour was authorised by the European Commission in February 2025 for use in food applications such as bakery, pasta and snacks. According to Nutriearth, the Carvin site will provide a local, sustainable supply of vitamin D3, reducing Europe’s reliance on imports from China and India, which account for most of the global market. The facility has capacity to supply the vitamin D3 needs of around 50 million people and will serve customers in human nutrition, nutraceuticals, pet food and animal feed. Nutriearth’s vitamin D3 is absorbed up to three times better than lanolin-derived versions and twice as well as lichen-based alternatives, according to company data. A life cycle assessment found the process generates 76.8% lower greenhouse gas emissions and has an eightfold lower overall environmental impact compared to conventional vitamin D3. The project was supported by investors and partners including Demeter Investment Managers, Captech Santé, Rev3 Capital, Nord Capital, Nord France Amorçage and Bpifrance.

Fonterra’s farmer shareholders have overwhelmingly approved the sale of its global Consumer and associated businesses, known as the Mainland Group, to French dairy giant Lactalis for $4.22 billion. The approval came during a virtual Special Meeting this week, where 88.47% of the votes cast supported the divestment. Fonterra chairman Peter McBride highlighted the high level of engagement from farmer shareholders leading up to the vote, noting that discussions had intensified since the divestment was first announced in May 2024 . “The strong mandate we received reflects our farmers’ commitment to shaping the future of their cooperative,” McBride stated. “This process has demonstrated the unique nature of our cooperative model, where our farmers have a direct say in key decisions.” The participation rate was notable, with 80.59% of milk solids voted in favour of the proposal, indicating robust support among the cooperative's members. McBride noted that the decision to divest was not made lightly, as the board carefully considered the strategic implications and the cooperative's strengths in creating value for its farmer owners. The divestment of the Mainland Group marks a significant shift for Fonterra, allowing the cooperative to streamline its operations and focus on its core strengths. McBride expressed optimism about this new phase: “We will be able to concentrate Fonterra’s energy on where we excel, resulting in a simplified and more focused business model”. The transaction is contingent upon obtaining the necessary regulatory approvals and completing the separation of the Mainland Group from Fonterra, both of which are currently underway. The cooperative anticipates that the sale will be finalised in the first half of 2026. Upon completion of the sale, Fonterra plans to return $2 per share to its shareholders and unit holders, amounting to a total capital return of approximately $3.2 billion. This capital return will require a subsequent shareholder vote, with details on the timing and process expected to be announced in early December.

Premier Foods' Mr Kipling brand has completed a £2.1 million solar energy investment at its Carlton Bakery in South Yorkshire, UK. The 2.2MW solar farm, installed on unused land within the site, features 3,500 panels across 2.9 hectares. When fully operational next month, it will have the potential to supply nearly three-quarters of the site’s electricity needs during peak sunlight – enough to power mixers, packaging machinery and lighting throughout the factory. The move marks a major milestone for the site, which has been in operation for over 50 years and employs up to 1,000 people. The project is expected to cut carbon emissions by 468 tonnes per year and deliver significant energy savings. Nick Brown, ESG director at Premier Foods, said the investment reflects the company’s commitment to long-term sustainability and operational resilience. “Our Carlton Bakery was the largest purpose-built bakery in the world when it opened in the 1970s, and it remains the biggest bakery in the UK,” Brown said. “By generating more of our energy needs on site, we’re not only reducing our carbon footprint but making our operations even more resilient. This project is a key step in helping us deliver on our Enriching Life Plan commitments to cut emissions and reach net zero.” The installation also has the capability to export excess electricity back into the local grid, creating a potential new energy source for the surrounding area. Steve Morton, manufacturing director and factory general manager at Carlton Bakery, said the team is proud to see the site leading the charge on renewable energy. “Carlton has been part of the community for over 50 years, and over that time the site has changed a great deal – this is the next really exciting step in its story,” he said. The Carlton project is part of a wider programme of solar investments across Premier Foods’ manufacturing network. A £500,000 system has recently gone live at its Stoke bakery, while a further £500,000 project is underway in Ashford and due to be completed in the coming months. Together, these initiatives form a key part of Premier Foods’ Enriching Life Plan, which aims to cut direct greenhouse gas emissions by 70% by 2030 and to be net zero by 2040. Since 2020/21, the company has already achieved a 30% reduction in scope 1 and 2 emissions.

Chicago-based Jimmybar Functional Protein has unveiled what it calls 'the first real food creatine protein bar' – combining performance nutrition with clean ingredients and a consumer-friendly flavour. The new Creatine Jimmybar delivers 20g of protein, 5g of creatine and 4g of sugar per serving, offering a convenient way to support active lifestyles without the powders or shakes traditionally associated with creatine supplements. Available in Double Fudge Brownie and Chocolate Peanut Butter varieties, they have been gaining traction online with a nationwide retail rollout across the US coming in the next few months. Jan Simon, co-founder and CEO of Jimmybar, said: “Creatine is one of the most important and well-researched supplements for building strength, power and endurance. We saw an opportunity to combine the power of creatine with real food and great taste.” While creatine has long been a staple in sports nutrition, Jimmybar aims to broaden its appeal beyond gym users, highlighting research that links creatine to improved cognition and recovery benefits for consumers of all ages. Founded by a sibling team, Jimmybar has grown from a small Chicago start-up to a national brand found in stores and online across the US.

British functional drinks brand The Turmeric Co has launched what it claims is a first-of-its-kind innovation: a raw turmeric shot containing VeCollal, a plant-based collagen alternative ingredient. The formulation combines raw turmeric root with the plant-based collagen alternative, which is designed to precisely mirror the amino acid profile of human Type I collagen. The Raw Turmeric & Pro-Collagen daily shots support the body’s natural collagen production, designed to maintain healthy skin, hair and nails while supporting overall vitality. Each 60ml shot blends functional ‘superfoods’ including watermelon, beetroot, pomegranate, raspberry, dragon fruit, raw turmeric root and raw ginger root. This fruity blend is enhanced with zinc, vitamin C and The Turmeric Co’s BioMax Uptake Blend – the brand’s proprietary delivery system designed to optimise the absorption and bioavailability of the functional ingredients in its shots. Together, the ingredients aim to support normal collagen formation for the healthy function of skin and contribute to the maintenance of skin, hair and nails, as well as reduce tiredness and fatigue. Unlike bovine or marine collagen, VeCollal provides the exact amino acid building blocks the body uses to form collagen naturally. In clinical studies, it has been shown to improve skin firmness and elasticity, reducing wrinkles by 32.9% and increasing collagen density by 7.7% after eight weeks. Thomas Robson-Kanu, founder of The Turmeric Co, said: “From the start, our goal has been to create pioneering products that deliver real results. When developing Raw Turmeric & Pro-Collagen, we wanted the most effective, science-backed collagen available, and it had to be clean and natural. VeCollal was the clear choice.” Robson-Kanu explained that the combination of VeCollal with the uniquely extracted raw turmeric root is what makes the formulation stand out. “We’ve spent years perfecting a process that preserves the plant’s natural compounds at their most potent, allowing the body to absorb and utilise them effectively,” he added. “By pairing this with nutrient-dense fruits, we’ve created a blend that not only supports skin health but also works holistically with the body. It’s a truly advanced approach to everyday wellness, and I can’t wait for consumers to try it.” The 420ml Raw Turmeric & Pro-Collagen shot is available now in Sainsbury’s for £6.95, and will launch direct-to-consumer on 3 November via the brand’s website.

Antoine Hours As governments tighten regulations on childhood obesity and parents seek healthier, non-HFSS choices, the importance of early nutrition has never been clearer. Antoine Hours, general manager at Yoplait UK, discusses how fortified dairy products can help close the nutritional gap, support healthy growth and give children the best possible start in life. We believe yogurts can be more than a snack – they are a valuable source of essential nutrients that are increasingly absent from modern diets. In recent years, the kids’ yogurt and fromage frais category has declined, while childhood obesity and nutritional deficiencies have been on the rise. We are seeing an unfortunate trend towards children swapping nutrient-rich foods – such as kids’ yogurts – for more indulgent and nutrient-poor snacks like biscuits, chocolate and crisps. Growing children’s nutritional crisis We believe yogurts can be more than a snack – they are a valuable source of essential nutrients that are increasingly absent from modern diets. In recent years, the kids’ yogurt and fromage frais category has declined, while childhood obesity and nutritional deficiencies have been on the rise. We are seeing an unfortunate trend towards children swapping nutrient-rich foods – such as kids’ yogurts – for more indulgent and nutrient-poor snacks like biscuits, chocolate and crisps. A report Yoplait launched last year, ‘Kids’ yogurt and consumers: A relationship turned sour,’ written by dietician Dr Carrie Ruxton, revealed that in the past decade, calcium intakes in children have fallen significantly. Moreover, just under a fifth of 4-10-year-olds are clinically deficient in vitamin D – to the extent that bone health diseases, such as rickets, are resurfacing again for the first time since the 1950s. Over a million children in the UK are in danger of poor development and growth because they lack key nutrients like calcium and vitamin D – both of which can be found in dairy products and particularly in fortified yogurts. "There is a growing need for brands to bring the science of fortification and the health benefits of dairy back into the public conversation" The pandemic only accelerated these issues. It is possible that an unintended consequence of the past decade’s sugar reduction policies has caused confusion and could be encouraging children’s parents and children to move away from healthy yogurts and choose junk food alternatives instead, which are higher in sugar and lower in positive nutritional value. Moreover, general confusion around what good nutrition entails and how much a child actually needs has caused uncertainty among parents. Our latest research highlights just how widespread the confusion is. While 90% of parents say they understand nutrition, over half (58%) still worry their children aren’t getting the essential nutrients they need, especially calcium and vitamin D. With one in four unsure about daily calcium and vitamin D requirements and one in five unfamiliar with the concept of dairy fortification, the research shows how challenging it can be for parents to navigate their kids’ nutrition. These findings have shown there is a real need to champion and educate about the nutritional value of kids’ yogurt. There is a growing need for brands to bring the science of fortification and the health benefits of dairy back into the public conversation. Rebuilding children’s nutrition Brands in the kids’ yogurt space can support the development of strong bones and healthy bodies by fortifying their products with calcium and vitamin D. Through fortification, kids’ yogurt brands can enhance the nutritional value of yogurts to meet the evolving needs of today’s children. By adding calcium and vitamin D – nutrients critical for bone health and immune function – they can help close the nutritional gap and offer parents a simple, reliable way to support their children’s wellbeing. Focusing on making yogurts enjoyable for kids and convenient for families would also be a priority. By offering a variety of formats, we can make it easy for parents to provide a nutritious option either for breakfast, lunchboxes, on-the-go or as an after-school snack. Evolving and educating We recognise that working towards improving children’s nutrition is not without its challenges. Striking the balance between nutrient density and taste, particularly when it comes to younger consumers, is challenging. Creating products that kids genuinely enjoy while maintaining the nutritional integrity requires constant innovation. Additionally, accessibility is crucial. Healthier choices must be available at affordable price points, particularly in today’s economic climate, where many families are facing financial pressures. It is imperative to offer products at an affordable price, ensuring nutritious yogurts are accessible to all. Nutritious food shouldn’t be a luxury – it should be a standard. Partnering with retailers for impact It is important for kids’ yogurt brands to collaborate with retail partners in addressing the growing nutritional crisis as they play a pivotal role in reshaping the narrative around kids’ yogurt and driving meaningful change. With an estimated £150 million in potential sales growth over the next five years, there is a significant opportunity for growth and impact. "Through strategic in-store placement, labelling and campaigns that highlight the nutritional benefits of fortified yogurts, retailers have the power to influence shopper behaviour at scale" Together, we can reframe yogurt as the nutritious, convenient and tasty choice that it is. Through strategic in-store placement, clearer labelling and campaigns that highlight the nutritional benefits of fortified yogurts, retailers have the power to influence shopper behaviour at scale. By offering a wider range of tailored options that meet diverse shopper needs, and providing education to support parents in making informed and healthier choices, we can build the category’s relevance across age groups and occasions, ultimately driving incremental growth and deeper household penetration. Through education, innovation and accessible products, we can ensure children receive the essential nutrients they need, not just for today, but for their long-term health and bone development.

Danone has announced the launch of Danone Milk Academy, an ‘industry-first,’ multi-year programme designed to support the resilience and long-term viability of dairy farming worldwide. The initiative, announced today (30 October 2025), will support both Danone’s dairy farmer partners and its farm management teams, helping them to strengthen and future-proof their businesses through sustainable practices and modern technologies. Danone Milk Academy unites the expertise of academia, technical partners and Danone in one global programme. It comprises three Centres of Excellence, each one tailored to different farming models and sizes, acting as catalysts for local training organised by each country. The programme combines face-to-face learning sessions in key dairy regions alongside a digital knowledge platform to deliver additional training and connect farmers worldwide. It builds on the foundations of Danone’s existing farmer upskilling initiatives. Participants will receive accredited training from Wageningen University & Research and Cornell University. The curriculum will cover all aspects of farm management and sustainability, including herd productivity and longevity, and the efficient handling of manure. A focus on soil health and regenerative agriculture for feed and crops will also be included as part of the programme, alongside ways for farmers to reduce methane emissions. Additionally, core business capabilities such as succession planning, resource allocation and risk management will be covered. The first global Centre of Excellence was launched in Ohio, US, this week. It brings together 60 dairy partners from nine countries, as well as academic partner Cornell University and technical partners Lely, MSD Animal Health, Worldwide Sires and Zoetis. A second centre will open in Belgium later this year, focusing on mid-sized farms, in partnership with Wageningen University. This will be followed by a third centre in Morocco in early 2026, dedicated to smallholder farmers. The initiative will also see the introduction of a new digital learning platform, expanding access to academic and technical expertise and best practice sharing across Danone’s dairy farming community. The programme aligns with Danone’s strategy to contribute to strengthening the global dairy ecosystem, and its Danone Impact Journey – a long-term roadmap aimed at creating more sustainable, inclusive and resilient food systems. Vikram Agarwal, chief operations officer at Danone, said: “What it takes to thrive as a farmer these days is changing. At Danone, we’re committed to giving our farmer community unparalleled access to the knowledge, expertise and tools that will make their businesses more agile and resilient and ultimately will strengthen the dairy supply chain.”

Roquette, a player in plant-based ingredients, has launched Amysta L 123, a thermally soluble pea starch that promises to reshape the landscape of clean label products. This innovative ingredient is the first in Roquette's new Amysta range, designed specifically to meet the growing consumer demand for transparency and simplicity in food labelling. The introduction of Amysta L 123 comes at a time when scrutiny over ingredient transparency and traceability is intensifying. According to recent data, nearly one-third of new food and beverage products globally are marketed as clean label, with over 75% of consumers indicating that brand transparency significantly influences their purchasing decisions. Roquette's latest offering aims to address these market trends by providing manufacturers with an ingredient that not only simplifies ingredient lists but also enhances consumer trust. Developed through a patented, enzyme- and chemical-free process, Amysta L 123 delivers exceptional texturising performance while maintaining label-friendliness. Unlike traditional native starches, which often face solubility challenges, this new pea starch boasts low viscosity, smooth mouthfeel and excellent dispersibility, making it suitable for a variety of applications, including ready-to-mix beverages, soups, sauces and condiments. Damien-Pierre Lesot, head of Roquette’s innovation and product marketing for food and nutrition, said: “Amysta L 123 marks the beginning of a new journey in label-friendly starch innovation. By combining a trusted ingredient source with a patented, chemical-free process, we enable our partners to create foods that align with consumer expectations for simplicity, transparency and functionality.” Roquette's introduction of Amysta L 123 not only reflects its commitment to innovation but also its dedication to partnering with food manufacturers to overcome formulation challenges. The starch's natural flowability allows for easy handling and precise dosing in powdered formulations, enhancing process efficiency and product consistency. Furthermore, in the EU, it can be labelled as 'soluble pea starch,' while in the US, it is simply 'pea starch,' aligning with consumer preferences for clear and familiar ingredient labels.