Online confectionery wholesaler CandyWarehouse has filed for Chapter 11 bankruptcy protection, becoming the latest casualty of soaring ingredient prices and shifting consumer preferences in the sweets market. The Sugar Land (name of the city), Texas-based company, which supplies bulk candy to hotels, restaurants and event planners, submitted its petition on October 24. Court filings from the company has show assets valued between $100,000 and $500,000, against liabilities estimated at $1 million to $10 million. Founded in 1998, CandyWarehouse operates as a woman-owned, family-run business serving both retail and commercial customers. The filing allows the company to continue trading while restructuring its debt, with a court hearing scheduled for October 29 to determine whether it can maintain operations and meet payroll and supplier obligations. Industry observers say the bankruptcy underscores the pressures facing confectionery producers and distributors as raw material costs for key ingredients such as sugar and cocoa reach multi-decade highs. Cocoa futures have surged more than 80% since 2023, driven by poor West African harvests, while sugar prices have risen sharply amid supply constraints in India and Thailand. Major confectionery producers have already passed costs down the chain. Hershey raised prices by up to 20% in July, citing record cocoa prices, while Mondelez International introduced similar hikes earlier in the year. Smaller businesses, however, have found it harder to absorb or transfer these costs without losing customers. At the same time, the sector faces long-term headwinds from changing dietary preferences. Demand for low-sugar, plant-based and functional snacks continues to grow, putting traditional candy producers under additional strain.

Nomad foods-owned Goodfella’s is expanding its product line-up with the introduction of new Pizza Pinwheels, designed to meet the rising demand for convenient snacking options. Available in two classic flavours – Cheese & Tomato and Cheese & Ham – these pinwheels are tailored for today’s busy consumers seeking quick and satisfying meal solutions. The new Pizza Pinwheels feature soft, rolled dough filled with quality pizza toppings, providing a unique and fun alternative to traditional frozen pizza. Goodfella’s notes the versatility in preparation, as the pinwheels can be easily cooked in an air fryer, microwave or oven, catering to the preferences of modern households. This launch aligns with the growing trend in the frozen pizza segment, which has seen a year-over-year increase of 6.2% in the snacking market, driven by consumer demand for quick and flavourful meal options. Claire Hoyle, head of marketing at Goodfella’s, said: “Our new Pizza Pinwheels bring an exciting proposition to the frozen pizza category. Packed with the great taste people expect from us, they fit seamlessly into busy lives, appealing to savoury snack-seekers looking for convenience without compromising on flavour.” Goodfella’s Pizza Pinwheels will be available exclusively at Iceland stores starting November 6 2025, with a recommended retail price of £2.75. The product is also positioned as non-HFSS (high in fat, sugar or salt), appealing to health-conscious consumers looking for better snack options. As over half of UK households now use air fryers, Goodfella’s new offering is strategically positioned to capture this growing segment of the market. The company aims to leverage the convenience and taste of its Pizza Pinwheels to drive foot traffic to the frozen food aisle, tapping into the increasing consumer preference for easy-to-prepare meals.

The Kraft Heinz Company has announced a significant increase in its promotional investments, allocating an additional $300 million in the US market as part of its strategy to navigate ongoing economic challenges and prepare for a planned separation into two independent entities by 2026 . During the company's recent Q3 earnings call, CEO Carlos Abrams-Rivera highlighted a modest recovery in top-line performance for the third quarter of 2025, despite a backdrop of persistent inflation and declining consumer sentiment. "We are committed to driving performance today while positioning both businesses for long-term success," he said. Kraft Heinz’s latest results reveal that US consumers are cutting back on food purchases, with inflation pushing up prices for key ingredients. CFO Andre Maciel elaborated on the financial adjustments, clarifying that the updated profit expectations are not linked to new investments but rather a reflection of softer US consumption and inflationary pressures in key commodities such as meat and coffee. The company plans to bolster its marketing efforts with an additional $80 million in media spending, along with increased R&D investments and targeted hiring in commercial functions. Kraft Heinz has revised its 2025 outlook, acknowledging the challenges posed by a slow recovery in its Taste Elevation segment and increased inflation. The company's North American Grocery division saw a low single-digit decline, while emerging markets, excluding Indonesia, reported a robust 9.2% growth year-to-date, with the Heinz brand in these markets up 13%. Management remains focused on long-term brand building, with Abrams-Rivera noting the importance of creating distinct product attributes that resonate with consumers. "Building brand equity for the long term is critical," he commented. The response from analysts has been cautious, reflecting concerns over the effectiveness of the promotional spending and the potential for insufficient volume growth. Questions arose regarding the strategic direction of the upcoming spin-off, with some skepticism about the company’s ability to improve volume amidst current market conditions. Seeking Alpha noted that management's tone has shifted from previous quarters, with a more guarded approach to financial guidance. Analysts expressed concerns about the company's ability to navigate the challenging landscape, particularly in light of the muted outlook despite some market share gains. As Kraft Heinz prepares for its spin-off in 2026, the company's focus on a robust promotional strategy and long-term brand investments will be crucial in addressing the current economic headwinds.

Fresh produce companies, Fresh Del Monte and Church Brothers Farms, have announced a strategic agreement involving the sale and transfer of key assets from Fresh Del Monte’s Mann Packing business. The move marks a pivotal realignment for both companies, positioning each to build on its core strengths while driving innovation and efficiency across the fresh produce supply chain. Under the agreement, Church Brother Farms will assume operations at Mann Packing’s processing facility in California. Mohammad Abu-Ghazaleh, CEO and chairman of Fresh Del Monte Produce, said: “This is a complementary move that positions both organisations for success. Church Brothers brings deep vegetable expertise and a strong production footprint, making them the ideal home for Mann Packing and its legacy of innovation. This transaction allows us to concentrate fully on our core products.” For Fresh Del Monte, the divestiture reflects a sharpened focus on its fruit and fresh-cut categories. The company emphasised that the transaction supports its long-term strategy of operational efficiency and sustainable growth. CEO of Church Brothers Farm, Brian Church, added: “This transaction reinforces our commitment to category leadership and accelerates our expansion into retail, an essential pillar of Church Brothers’ future.” By integrating Mann Packing’s capabilities and leveraging the facility, Church Brothers aims to strengthen its production network, enhance customer service and expand its offerings. “Progress in produce has always come from collaboration and shared purpose,” Abu-Ghazaleh concluded.

Upcycled Plant Power, a UK food-tech company creating sustainable protein products from previously wasted broccoli crops, has received £3.5 million in a recent investment round. Upcycled Plant Power (UPP) provides hypoallergenic, plant-based protein and fibre ingredients for food manufacturers seeking to decarbonise their products. Applications for the ingredients range from plant-based meat alternatives to soups and sauces, baked goods, and pet food. By pairing automated broccoli harvesting with the upcycling of 70% of the plant typically discarded, UPP transforms a high-waste crop into a dual-revenue system that can cut Scope 3 emissions and support UK food security and nutrition goals. Participants in the investment round include climate-focused investment firm Elbow Beach, which contributed £1.5 million. The start-up also received £500,000 in government grants supporting UPP through to first revenues. The funding will support the scaling of UPP’s self-powered robotic harvesting system, Harvesta, which identifies market-ready broccoli heads in real time. It will also support launches of UPP’s Prota (protein) and Fiba (fibre) ingredients to the UK market. UPP’s 2025 Harvesta mode, trialled successfully in Lincolnshire and Scotland, can harvest three rows simultaneously at up to 5 km per hour. This aims to transform the harvest economics of a crop that is typically picked manually, while accelerating the supply of side-stream material UPP uses in its patent-filed food ingredient production process. Mark Evans, CEO of UPP, said: “UPP is redefining how we produce plant protein, using under-utilised parts from the crops we already grow, without requiring additional land, water or emissions”. “Our technology turns what was once waste into a cost-effective, nutritious, hypoallergenic food ingredient, directly supporting farmers, manufacturers and the planet.”

Mediterranean and Middle Eastern cooking ingredients brand Belazu has added Miso Harissa to its core range, tapping into the growing global flavour fusion trend. The ‘untraditional’ product combines the flavours of Belazu’s popular North African Rose Harissa and classic Japanese Red Miso paste. The launch responds to growing demand for adventurous and complex flavour profiles in home cooking. Belazu describes the product as offering a ‘punchy and unique blend of spice, savouriness and subtle sweetness’. The Rose Harissa offers warm, peppery spices while the Red Miso brings deep umami notes, balanced with a balsamic glaze and a touch of honey. The brand noted a significant cultural shift in consumer tastes in recent years as Japanese flavours have taken centre stage, with the rise of miso, matcha and mochi. Miso has become a popular ingredient with consumers in the West due to its ability to add a savoury and salty depth to dishes, thanks to high levels of naturally occurring glutamate – a compound most notably associated with MSG. Belazu’s Miso Harissa is designed to be a versatile and ready-to-use ingredient, suitable for adding to a wide range of dishes such as scrambled eggs, soups, salad dressings, pasta and more. It can also be mixed with butter to create a miso harissa butter, or used as a marinade for meat, fish and vegetables. Rory Goulcher, senior development chef at Belazu, said: “We’re so excited to be part of a flavour revolution where home cooks have access to global ingredients but are now becoming more adventurous and looking for unique ways to elevate their dishes”. “Our Miso Harissa is perfectly balanced – it’s bold, aromatic and has an almost chocolatey texture to help home cooks elevate every dish and create restaurant quality meals in their own homes.” Belazu Miso Harissa is now available at Waitrose stores, priced at an RRP of £4.50.

Linear Bar, a 100% organic protein bar made with real chocolate, caramel and nougat, has launched across the US, offering a functional snack that tastes like a candy bar with the nutritional profile of a super food. Each bar packs 20g of protein from a blend of organic whey, pea and chickpea proteins, alongside 12g of fibre, meeting nearly half the recommended daily intake for adults. The bars are free from seed oils, sucralose and artificial ingredients, offering a clean label alternative for consumers seeking both performance and pleasure in their snacking. A company spokesperson said: “Linear Bar was created to prove that flavour and function don’t have to be at odds. We wanted to craft something that feels indulgent but fuels performance, a bar that busy, health-conscious people actually look forward to eating.” Offering a chewy texture, real chocolate coating and promising the absence of the chalky aftertaste often associated with protein snacks, Linear Bar aims to appeal to consumers who are tired of the traditional functional bars. Linear Bar is available now online and in stores across the US.

Soul Kitchen, a female-founded food UK brand, has unveiled a new line of single-serve, clean label soups designed specifically for modern workplaces, micro-markets and travel. This launch responds to rising consumer demand for healthier, convenient food options, with the instant soup market projected to grow from $742 million to $1.17 billion by 2035. The new Soul Kitchen Plus+ range features two initial offerings: Super Greens (Broccoli, Leek & Spinach) and Lion’s Mane Mushroom with B12, Thyme & Black Pepper. Both soups are produced in the UK at a Salsa-approved facility, using gently dehydrated vegetable powders, herbs and spices, without any gums, emulsifiers, palm oil or artificial flavourings. Each 20g sachet is ready in under three minutes, addressing the needs of busy consumers seeking nutritious meal solutions. This launch comes at a time when 77% of UK consumers express concerns about ultra-processed foods, signaling a shift towards simpler ingredient lists. The demand for functional foods is on the rise, with plant-based products growing at an annual rate of over 11%, currently valued at £389 million. The introduction of clean label soups aligns with these trends, offering a solution that combines convenience with quality. The Lion’s Mane Mushroom soup taps into the burgeoning global functional mushroom market, which has more than doubled in the last five years and is projected to reach $19 billion by 2030. While research on the cognitive benefits of such mushrooms is ongoing, there is a notable increase in consumer interest in adaptogenic ingredients. Each serving of the Super Greens soup delivers 4.6g of protein sourced from sunflower, while the Mushroom soup provides 100% of the recommended daily intake of vitamin B12, a critical nutrient often lacking in plant-based diets. Eiméar Sutton, head of nutrition at Biovit, said: “Biovit’s vitamin B12 and vitamin D are derived from mushrooms and remain within a food matrix, enhancing nutrient absorption and providing additional health benefits”. Soul Kitchen’s soups are available in cases of 12, with a recommended retail price starting at £1.79. Initial listings include over 100 independent retailers, such as Earthfare in Glastonbury and The General Store in Manchester, with plans to expand into travel retail through partnerships with Eurostar and Rail Gourmet. Bella Acland, founder of Soul Kitchen, highlighted the brand's commitment to quality and simplicity: “Consumers want simplicity they can trust. We’re not chasing trends; we’re re-imagining something familiar and doing it properly.” This philosophy underscores the brand's mission to provide nutritious, satisfying meals that fit seamlessly into modern lifestyles. Ky Wright, CEO of Biovit, expressed enthusiasm for the collaboration, noting, “We’re delighted to be partnering with Soul Kitchen for Biovit’s first product launch in the soup category". "Their all-natural mushroom soup is fortified with Biovit’s naturally-sourced vitamin D and B12, confirming that it only contains natural nutrients with proven bioavailability.”

Claire Bara Yoplait Liberté Canada, known for producing and distributing a variety of high-quality yogurt and dairy products, has announced the appointment of Claire Bara as its new CEO, effective immediately. With a robust background in the consumer goods sector, Bara is set to spearhead the company’s efforts to enhance profitability and sustainability for its Yoplait and Liberté brands across Canada. Bara brings a wealth of experience to her new role, having previously served as President of A. Lassonde, where she excelled in leading the Canadian beverage division. Her career also includes senior positions at notable Canadian firms such as Rona, Sobeys and Molson Coors, where she demonstrated a strong capacity for leadership and a deep understanding of the Canadian market landscape. Myriam Riedel-Kienzi, CEO of Yoplait International, said: “Claire’s extensive experience in the consumer goods industry and her in-depth knowledge of the Canadian market will be a tremendous asset,” She added: “I have every confidence that Claire will continue developing the potential of our two iconic brands with her teams and deliver healthy, delicious dairy products to Canadian consumers”. In her new position, Bara will oversee operations in key locations including Montréal, Saint-Hyacinthe, Mississauga and Vancouver. In a statement, she noted the importance of local sourcing and sustainability in her vision for the company. “I am deeply honoured and excited to lead Yoplait Liberté Canada at such a pivotal time for our industry,” she remarked. “As Canadian consumers increasingly seek local, wholesome products made with care, I am proud to join a company that has, for decades, been dedicated to offering high-quality dairy products made with 100% Canadian milk from local farms.” Yoplait Liberté Canada has roots dating back to 1936 for Liberté and 1971 for Yoplait. The company is committed to producing and distributing high-quality yogurts and dairy products, employing over 350 people nationwide. The brand portfolio includes products such as Yop, Tubes, Source, Méditerranée and Minigo. Since joining the Sodiaal Group in January 2025 , Yoplait Liberté Canada has been positioned to leverage the strengths of one of the world’s largest dairy cooperatives, which represents over 15,000 producers. This partnership is expected to enhance the company’s capabilities in delivering innovative and sustainable dairy solutions to Canadian consumers. Bara's leadership is anticipated to further Yoplait Liberté Canada’s focus on innovation and sustainability, aligning with the increasing consumer demand for locally sourced and responsibly produced food products. Featured image: © Yoplait Liberté Canada

Mojo Energy Pouches, an innovative caffeine pouch aimed at shaking up traditional energy products, has unveiled its first limited-edition flavour, Cinnamon Churro, aiming to attract both new and existing customers during the autumn season. The product is now available for purchase in a five-pack for $19.99 on Amazon and Mojo's website. The brand was launched earlier this year by Volt+Co , aiming to offer a new solution for consumers seeking an energy boost while on the go. The Cinnamon Churro flavour combines the indulgent tastes of cinnamon and brown sugar, encapsulated in Mojo's signature pouch format. Each pouch delivers 50 mg of caffeine – approximately half the amount found in a standard cup of coffee – sourced from natural green tea leaves. Notably, the product contains zero sugar and zero calories, appealing to health-conscious consumers looking for guilt-free energy solutions. Each pouch incorporates B-vitamins, L-Theanine and adaptogens like Ginseng and Yerba Mate, catering to a growing market of health-conscious individuals seeking effective energy solutions without the drawbacks of traditional energy drinks. Tiana Black, senior brand manager at Mojo, said: “Mojo Energy Pouches are all about giving consumers energy on their own terms, and that includes expanding our flavour innovation to suit a variety of palettes. Cinnamon Churro captures the flavour of fall while delivering the customisable, portable energy that makes Mojo unique." This new flavour joins Mojo's established line-up, which includes Blue Raspberry, Tropical Punch, Mint and Peach Watermelon. The limited-time release is designed to resonate with seasonal trends, offering a unique twist that could enhance consumer engagement during a period when flavour innovation is particularly sought after in the food and beverage industry. While Mojo Energy Pouches are available across the US at various retailers in 29 states, the Cinnamon Churro flavour will be exclusively available online, creating a sense of urgency for consumers eager to try this seasonal offering. Manufactured in the US with both domestic and imported ingredients, Mojo products are designed with convenience in mind. Parent company Volt+Co positions itself as a leader in innovative caffeine solutions, leveraging over 160 years of consumer product experience.

PepsiCo has officially launched a refreshed corporate brand identity, marking a significant evolution in its visual representation that aims to reflect the company's current ethos and future ambitions. This announcement highlights the company's commitment to consumer-centricity and sustainability. The new identity is described as more than just a logo; it embodies a transformation that captures the energy, optimism, and ambition of PepsiCo as it moves into 2025. “This isn’t just a new logo; it's a symbol of transformation that captures the energy, optimism and ambition of PepsiCo in 2025 and beyond,” said Jane Wakely, chief consumer and marketing officer and chief growth officer for international foods at PepsiCo, on LinkedIn. PepsiCo's rebranding aims to enhance consumer recognition and connection across its extensive portfolio of over 500 brands, which includes household names like Lay’s, Tostitos, Gatorade, Quaker, Siete and its most recent acquisition, Poppi . Notably, only 21% of consumers can name a brand produced by PepsiCo beyond its flagship product, Pepsi. This statistic prompted the company to rethink its branding strategy to better communicate its diverse offerings and core values. The new logo features a prominent 'P,' which the company says not only nods to the company’s heritage, but also surrounded by elements symbolising its future values: consumer centricity, sustainability and taste. The design incorporates a vibrant colour palette inspired by natural elements, aimed as reflecting PepsiCo's commitment to both its products and the planet. The rollout of the new brand identity will begin in early 2026, with updates appearing on packaging and digital platforms, including a redesign of PepsiCo's website and social media channels. This phased approach aims to unify the company’s various brands under a cohesive vision that resonates with consumers globally. “Our refreshed corporate brand is a beautiful expression of both who we are as a company today and our aspiration for the future,” Wakely added. The new identity emphasises the company's mission: “Creating more smiles with every sip and every bite,” encapsulated in the tagline 'Food. Drinks. Smiles'. PepsiCo's rebranding comes amid a broader commitment to sustainability and innovation, as reflected in its pep+ framework, which aims to drive positive change for both people and the planet.

APV, a manufacturing technology brand owned by SPX Flow, has introduced a new portable Combi Microparticulation (MP) pilot line designed to enhance functional whey protein innovation. The pilot line is based at SPX’s Silkeborg Innovation Center in Denmark, where customers can either trial and refine their recipes on-site or rent the unit for fixed-term periods within their own plant. Whey protein is a popular choice in food and beverage development, valued for its health benefits and versatility in formulations such as RTD coffees, desserts and fermented dairy products. Flexible to the producer’s needs, SPX’s technology aims to deliver smoother, creamier and more functional whey protein development across a wide range of food and beverage product applications. The company’s Combi design allows producers to test recipes using two APV microparticulation technologies, the LeanCreme and the Cavimaster, from one shared platform. This provides flexibility and efficiency in application trials. At a flow rate of 150-litres per hour from the pilot line, customers can perform tests using limited product quantities while gathering valuable process data to guide full-scale production. Thomas Leroy, global head of Innovation Centers at SPX Flow, said: “This innovation gives our customers a competitive edge. By offering two microparticulation methods in one pilot, we help producers accelerate formulation development, reduce waste during testing and tailor the particle size of whey proteins to different product applications.”