Heinz has launched four new mayonnaise-style sauces in Canada, aiming to satisfy growing consumer demand for more ‘adventurous’ sauce options. The four new flavours tap into the country’s love for mayonnaise, with two-thirds of Canadian consumers ranking it among their top five condiments according to Kraft Heinz Canada’s research. Despite this, Heinz noted a lack of flavoured varieties available on the Canadian market. With its latest launches, the brand aims to create a more convenient option for those who like to mix their mayonnaise with other sauces, removing the extra step to ‘create the perfect flavour pairing’. Now available nationwide at major retailers, the four new mayonnaise-style sauce flavours include Smoky Bacon, Garlic Parmesan, Mango Habanero, and Pickle. Jenna Zylber, head of innovation at Kraft Heinz Canada, said: “At Heinz, we know that Canadians crave bold and delicious flavours, and we’re thrilled to introduce our new lineup of Heinz Mayonnaise-Style Sauces to shake up the mayo category and give Canadians more exciting dipping options”.

Laura Willoughby In many parts of the world, the drinking landscape is shifting. Binge drinking is on the decline, with moderation becoming the new norm – particularly among Gen Z and Millennials. This generational change is fuelling a rise in low- and no-alcohol options across hospitality, trade, and retail. Laura Willoughby MBE, founder of Club Soda and one of the UK’s leading voices in low- and no-alcohol beverages, shares her insights on how consumer behaviour is evolving and explores a new opportunity this presents for the alcohol trade and retail sectors. The way consumers engage with alcohol is changing rapidly. Across the UK, moderation is no longer a niche trend but a mainstream choice, as more people seek a balance between social enjoyment and personal well-being. This shift has led to significant growth in alcohol-free alternatives, but a new category is emerging as the ideal middle ground: mid-strength alcohol. Despite its clear potential, mid-strength drinks remain underrepresented in both hospitality venues and retail stores. Consumer demand is rising, yet many bars, pubs and supermarkets are still slow to offer a strong selection. For businesses in both trade and retail, this represents a major opportunity to meet evolving customer needs, increase dwell time and drive additional revenue. Understand the mid-strength consumer A recent nationwide study of UK adults by Kam Insights and The Mid Strength Collective highlights the growing appeal of mid-strength alcohol. 74% of consumers are now actively moderating their alcohol consumption and half of those surveyed said they would prefer to have two mid-strength drinks rather than one full-strength drink when out with friends. Going for two is the new going for one. Consumers are looking for ways to extend their social occasions while keeping control over their drinking experience. The findings also show that a third of consumers believe having mid-strength alcohol options available in pubs and bars would enhance their social experience. However, many struggle to find suitable options. In supermarkets, nearly three-quarters of shoppers said they would be more likely to buy mid-strength products if they were more clearly labelled and marketed. Moderation today is not about abstinence. Consumers still want to enjoy the ritual of drinking and the social connection that comes with it, but in a way that allows them to remain present and in control. Mid-strength alcohol meets this demand, enabling consumers to stay out longer, drink more in volume while consuming less alcohol overall and feel better the next day. Increasing spend and dwell time in the on-trade For pubs, bars and restaurants, mid-strength alcohol presents a major opportunity to attract and retain customers while increasing spending per visit. One of the most notable insights from the research is the idea that consumers are more likely to stay for an extra drink when mid-strength options are available. Instead of stopping at one full-strength drink, they are choosing to have two mid-strength drinks, or have the same number of drinks but with half the alcohol (what we call Coasting), extending their time in venues and increasing their total spend. At the moment, 65% percent of consumers opt for soft drinks when moderating their alcohol intake, while only 31 percent choose mid-strength options. This suggests that there is significant room for growth if venues improve their selection and visibility of mid-strength drinks. Many consumers remain unfamiliar with what mid-strength alcohol actually means or struggle to find it on menus. Currently, only 41% percent of consumers say it is easy to locate mid-strength beers in the pubs they visit. For hospitality businesses, improving menu placement, training bartenders to recommend mid-strength options, and ensuring clear visibility at the bar can significantly boost sales. The opportunity goes beyond increasing revenue; it also enhances the overall social experience for customers. 36% of consumers believe that drinking mid-strength options on a night out improves the quality of their interactions, allowing them to stay more present and engaged in social settings. By making mid-strength alcohol a visible and attractive option, hospitality businesses can create an environment where customers feel comfortable moderating their drinking while still participating fully in social occasions. This approach not only increases order volume but also builds customer loyalty and encourages repeat visits. Retail opportunity Supermarkets and off-trade retailers also stand to benefit from the rise of mid-strength alcohol. While alcohol-free products have already gained widespread consumer acceptance, mid-strength drinks offer an additional alternative that allows consumers to moderate their intake without feeling like they are missing out on the drinking experience. Despite this potential, mid-strength alcohol remains an underdeveloped category in grocery retail. Less than half of consumers believe supermarkets offer a good selection of mid-strength beer, and the numbers are even lower for mid-strength wine, cider and spirits. Many shoppers struggle to find these products on shelves, with only 43% saying they find mid-strength beers easy to locate in supermarkets. McGuigan’s have had great success in Sainsbury’s when they have highlighted their wines with mid-strength signage and point of sale. Labelling and education are crucial factors in driving sales. More than 70% of consumers say they would be more likely to purchase mid-strength alcohol if better information were provided on packaging and store displays. Consumers want to see clear details about alcohol content, calorie savings and comparisons to full-strength versions. Retailers that invest in better signage, in-store promotions and clearer labelling will be able to capitalise on this growing trend. Consumers are also open to purchasing mid-strength alcohol across a range of different occasions. Many say they would consider mid-strength options for weekday after-work drinks, social gatherings, and celebratory events. Retailers that position mid-strength alcohol as a flexible and everyday choice, rather than a niche product, will see higher engagement and increased basket spend. Mid-strength: a market that will grow The shift towards moderation is not a passing trend but a long-term transformation in the way consumers approach alcohol. As health and wellness continue to play a central role in lifestyle choices, the demand for mid-strength alcohol is expected to grow significantly across both on-trade and off-trade sectors. For businesses, this presents a clear opportunity to invest in mid-strength alcohol now and build a competitive advantage as the market develops. Younger generations, in particular, are driving this shift, with high levels of interest in mid-strength drinks among 18 to 44-year-olds. Businesses that act early by expanding their product range, improving visibility, and educating consumers will be best positioned to benefit from this changing landscape. The mid-strength alcohol market is still in its early stages, but the momentum is clear. With the right strategy, brands, venues and retailers can position themselves at the forefront of this new era of balanced drinking. The opportunity is here, the market is ready and the businesses that move now will be the ones that define the future of mid-strength alcohol.

Nestlé has developed a new patented technique aimed at revolutionising cocoa production, potentially increasing cocoa fruit yield by up to 30%. This innovation not only addresses sustainability concerns within the cocoa supply chain but also promises to enhance the economic viability for cocoa farmers by maximising the value derived from their harvests. Traditionally, chocolate production relies solely on cocoa beans extracted from the pods, leaving a substantial amount of the cocoa fruit – including pulp, placenta and pod husk – largely unused. Nestlé's new method seeks to leverage these underutilised components, and in doing so, minimise waste and improve the overall efficiency of cocoa extraction. The process involves collecting all parts of the cocoa fruit as a wet mass, which then undergoes natural fermentation. This method unlocks essential chocolate flavours without compromising taste. The resulting mass is subsequently ground, roasted and then dried into chocolate flakes, ready for use in chocolate production. Louise Barrett, head of the Nestlé Research and Development Center for Confectionery in York, UK, highlighted the importance of this innovation in light of climate change's effects on cocoa yields. “We are exploring solutions that could help cocoa farmers maximise the potential of their harvests,” Barrett stated. “This groundbreaking technique utilises more of the fruit while enabling us to provide delicious chocolate to our consumers.” The implications of this development extend beyond just yield enhancement. By streamlining the cocoa extraction process, farmers can allocate more time to essential agricultural practices, such as pruning, which has been shown to further improve crop yields. This dual benefit of increased efficiency and enhanced agricultural focus could significantly elevate the livelihoods of cocoa producers. More innovative solutions for cocoa production 🍫 Barry Callebaut Barry Callebaut has teamed up with the Zurich University of Applied Sciences (ZHAW) to research the potential of cocoa cell culture technology. The initiative aims to explore new ways of producing chocolate while strengthening supply chain resilience. The collaboration will combine Barry’s expertise in chocolate manufacturing with ZHAW’s research led by professors Tilo Hühn and Regine Eibl-Schindler, both recognised for their work in cell culture technologies. Read more . 🍫 T. Hasegawa USA In October last year, T. Hasegawa USA introduced a new product aimed at addressing the ongoing global cocoa shortage that has significantly impacted food and beverage manufacturers across multiple categories, including confectionery, snacks and sports drinks. The company’s Cocoa Powder Replacer is an alkalised, low-fat cocoa flavour designed to serve as a substitute for traditional cocoa powder. This innovation allows manufacturers to reduce their reliance on raw cocoa while maintaining the desired flavour profile in their products. Read more . 🍫 Mars In a move to bolster its cocoa supply chain amid growing challenges, Mars – the manufacturer of global brands such as M&M’s, Snickers and Dove chocolate – recently entered into a licensing agreement with agricultural gene-editing firm Pairwise. This partnership aims to leverage advanced CRISPR technology – a gene-editing tool that allows scientists to precisely alter DNA sequences in living cells and organisms – to develop more resilient cocoa plants, addressing the pressing issues of climate variability, plant diseases and environmental stresses affecting cocoa production. Read more . 🍫 Ardent Mills In May, Ardent Mills introduced Cocoa Replace, a wheat-based ingredient designed to replace up to 25% of cocoa powder in baked goods like cakes, cookies, brownies and muffins. The product addresses ongoing challenges with cocoa supply, rising costs and clean-label demands. Cocoa Replace is a single-ingredient, non-GMO, vegan and kosher-certified solution that simplifies reformulation for manufacturers. It allows for minimal label changes in wheat-based products, offering a cost-effective alternative amid cocoa price volatility. Read more . 🍫 Cargill Last spring, Cargill announced a commercial partnership with cocoa-free chocolate start-up Voyage Foods, aiming to meet global demand for sustainable confectionery. Voyage, based in California, uses plant-based ingredients to develop sustainable and dairy-free alternatives to popular products that face ‘uncertain futures’ due to their sourcing challenges – including chocolate. Alongside its alternatives to cocoa-based products, it also provides nut-free spreads made without common nut or dairy allergens, such as peanut and hazelnut, formulated to taste like their traditional counterparts thanks to the company’s proprietary technology. Read more .

The Good Food Institute (GFI) has announced that Nigel Sizer – a climate and public health expert and former head of the Rainforest Alliance – will be joining as its new chief executive on 26 August. GFI, a non-profit think tank dedicated to the global alternative protein industry, said Sizer will help lead its strategic programming and operations in the US and worldwide. He will work closely with GFI teams in Asia Pacific, Brazil, Europe, Japan, India and Israel. Based in New York, Sizer will lead all aspects of operations and administration in partnership with GFI president and founder Bruce Friedrich and the organisation’s regional leads around the globe. Prior to joining GFI, he served as president and CEO of the Rainforest Alliance and as global director of forests for World Resources Institute. During this time, he helped launch and grow the Global Forest Watch, the Global Restoration Initiative and the Forest Legality Alliance. Following the Covid-19 outbreak, Sizer also founded Preventing Pandemic at the Source, leading a 20-organisation coalition focused on upstream pandemic prevention policies. In addition to this, he has held positions at the United Nations Environment Programme, the Nature Conservancy, Rare, and other non-profit boards focusing on climate and public health. GFI’s work spans science, policy, industry and philanthropy to advance alternative proteins, such as those made from plants, via fermentation or cultivated from animal cells. By doing this, it aims to help meet the world’s climate, health, food security and biodiversity goals – diversifying protein production can significantly reduce greenhouse gas emissions from agriculture, land and water use, and the widespread use of antibiotics within our food system. Commenting on his appointment, Sizer said he is “honoured to be joining this team of change-makers”. “After years quantifying the land use, health and climate damage of commodity animal agriculture, I am convinced that alternative proteins are the single most powerful opportunity to curb deforestation, biodiversity loss, pandemic risk and greenhouse gas emissions,” he said. “How we feed humanity without destroying nature, and in ways that enable a greater diversity of life to thrive, deserves north star focus. GFI’s theory of change, its global network and its catalytic efforts across science, policy, industry and philanthropy are critical.” GFI founder and president Friedrich said: “Nigel Sizer has spent his career addressing the root causes of some of the biggest challenges of our time – a major motivation that drew him to GFI, our mission and our theory of change. With each disruption to our global food system, and demand for meat on the rise in virtually every economy in the world, the links between agriculture, climate, biodiversity, public health and malnutrition become ever more clear.”

In a move to bolster its presence in the healthy convenience sector, Premier Foods has acquired Merchant Gourmet, a brand known for its ready-to-eat meal pouches centred around pulses and grains. This acquisition aligns with Premier Foods' growth strategy of enhancing its portfolio through brands that promise value addition and sustainable growth. Merchant Gourmet specialises in a range of healthy meal options, including microwaveable rice and a variety of ready-to-eat pulses. Within these categories, the brand has demonstrated a strong track record of profitable sales growth and high consumer loyalty, evidenced by exceptional repeat purchase rates. Alex Whitehouse, CEO of Premier Foods, noted the strategic fit of this acquisition, said: "Replicating the success of our previous two acquisitions, The Spice Tailor and FUEL10K, we will be deploying our proven branded growth model; expanding retailer distribution, accelerating new product development, and increasing marketing investment to unlock further profitable growth for the brand". He continued: "Merchant Gourmet expands our category presence, complementing our already strong brand portfolio, and we look forward to welcoming the team to Premier Foods”. Premier Foods plans to leverage its proven branded growth model to unlock significant value from Merchant Gourmet. This includes expanding retailer distribution, accelerating new product development and increasing marketing investments. Richard Peake, managing director of Merchant Gourmet, expressed confidence in the acquisition, highlighting the brand's commitment to delivering great-tasting, premium food. Peake added: “Finding the best home for both Merchant Gourmet and our valued team is something we have thought carefully about, and we believe Premier Foods is the right partner to match our ambition. They understand where we’ve come from, they respect what makes our brand special, and we’re excited to continue innovating boldly and inspiring people to fall in love with simple, good food.”

General Mills is capitalising on consumer demand for seasonal flavours with the introduction of several products aimed at enhancing the autumn experience for food and beverage retailers. The company's latest offerings are designed to satisfy a variety of consumer cravings, from baked goods to convenient snacks. Betty Crocker Soft Baked Cookies (Pumpkin Spice) General Mills has launched a new line of soft-baked cookies in the popular pumpkin spice flavour. This product is poised to attract consumers looking for a warm, comforting treat during the autumn. The easy-to-use mix allows for quick preparation, making it an ideal option for busy families and gatherings. Pillsbury Ready To Bake Snickerdoodle Another exciting addition is the Pillsbury Ready To Bake Snickerdoodle cookie dough. This product offers versatility, allowing retailers to promote it as a perfect pairing with ice cream or seasonal beverages like apple cider. The ready-to-bake format caters to the growing consumer preference for convenience without sacrificing flavour. Betty Crocker Delights Super Moist Spice Cake Mix While this product is available year-round, its emphasis on the cosy flavours of autumn makes it a timely offering for fall celebrations. The Super Moist Spice Cake Mix is positioned as an easy solution for consumers looking to create festive desserts for gatherings and special occasions. These new products reflect General Mills' strategy to leverage seasonal trends and consumer preferences for comfort foods during the autumn. With the return of flavours like pumpkin spice, the company is not only catering to nostalgia but also tapping into the lucrative seasonal market that often drives increased sales in F&B.

ChaiTea combines wellness and youth culture: A new beverage brand redefining the iced tea category by blending health, lifestyle and energy. Innovative approach to functional drinks: ChaiTea offers tea-based beverages with natural ingredients providing a healthier alternative to conventional sodas with innovative concept of hydration Chaibiotic complex to be launched in Q1 2026. Marketing strategy driven by influencers collabs: Partnering with one of Poland's leading Gen Z content collectives has led to record engagement and sales. Ambitious growth targets and technological innovation: With a focus on eco-friendly production, sustainable packaging and advanced technology, ChaiTea aims to eceed 10% of the market share by 2030 and over PLN 100 million (approx. $ 27.5 million) turnover.  From superfoods to functional iced tea – founders with proven FMCG success ChaiTea is the latest venture from entrepreneurs Michał Czerwiński and Artur Gajewski, whose track record includes building two of Poland’s fastest-growing health food brands – Purella Superfoods and BeRAW (co-created with personal fitness trainer Ewa Chodakowska). Their success culminated in a high-profile M&A deal merging Purella with Bakalland to form FoodWell, now generating over PLN 600 million (approx. $ 165 million) annually. Leveraging over a decade of experience in innovation, product development and brand building, Czerwiński (CEO of Best Drinks Company) and Gajewski (VP & CMO) have turned their attention to redefining iced tea – one of the fastest-growing beverage categories in Poland. Their vision: a functional tea brand that resonates with Gen Z and millennials, offering healthier, craft-style alternatives to mass-market sodas. A modern alternative in a growing category ChaiTea’s portfolio is built entirely on real tea extracts – black, green or yerba mate – delivering two to three times more tea content than conventional iced teas. All products are naturally formulated, with no artificial sweeteners or preservatives, and are designed to meet both functional and emotional needs. Product lines include: ChaiKola Classic and Cherry: Sparkling black tea colas with kola nut, spices and fruit juice. Lower sugar (8.5g/100ml) and tea-based caffeine make them a smart alternative to conventional cola. ChaiMate Orange and Berry & Grape: Yerba mate–based sparkling energy drinks with guarana, offering natural, sustained energy without synthetic additives. ChaiGreen: Non-carbonated green tea blends for wellness and refreshment, with flavours like peach, lemon and jasmine. This craft-driven design and healthier formulation answer a clear consumer shift: both retailers and shoppers are looking for higher quality, distinctive beverages that stand out on the shelf. Marketing that sells – influencer collaboration and viral activation ChaiTea’s market entry has been as bold as its flavours. The brand partnered with DRE$$CODE, one of Poland’s most influential Gen Z creator collectives, to launch a limited-edition peach and berry line exclusively at 13k Żabka’s stores. The collaboration was structured as a revshare partnership, enabling high impact with lean budgets – echoing the founders’ earlier success with BeRaw. In just few weeks, campaign content tagged #ChaiTea&Dresscode generated over 40 million views and 3 million interactions, mainly on TikTok and Instagram – the social spaces where Gen Z lives. To celebrate selling 1 million cans in three weeks, ChaiTea launched a UGC contest with Żabka: fans built creative art installations from ChaiTea cans for a chance to win a trip to Burning Man in Nevada, US. The activation drove multi-pack purchases, encouraged organic storytelling around creativity and sustainability and deepened community engagement. Riding global beverage trends ChaiTea’s positioning taps into some of the most powerful beverage trends identified in global market analysis: Functional beverages boom The functional drinks market is projected to reach $296.67 billion by 2035, with iced tea evolving from simple refreshment into a “wellness delivery system”. Gen Z’s consumption-influence paradox While certain niche drinks represent a small share of weekly consumption, they dominate social influence. ChaiTea addresses this with products for both high-frequency use and high-impact brand buzz. Sober curious and mindful drinking Consumers are increasingly replacing alcohol with natural, functional drinks that promote balance and mental clarity. ChaiTea’s green tea and yerba mate lines already tap into this with caffeine from tea leaves and guarana – offering energy without overstimulation. Emotional hydration and daily rituals Beverages are no longer just for hydration – they’re part of wellness rituals. Consumers seek drinks that relax, uplift and reflect emotional needs. ChaiTea is exploring blends that bring calm and clarity through herbal profiles like green tea, yerba mate or jasmin. Functions and biohacking The rise of products enriched with electrolytes, adaptogens, nootropics or pre and probiotics reflects a shift toward smart, personalized hydration. Next ChaiTea innovations will fuse tea tradition with modern functional benefits – from stress support to focus-enhancing ingredients. R&D works currently on great concept binding hydration with nutrition and our Chaibiotic complex – novelties to be launched in Q1/Q2 2026. Sustainability as a competitive necessity  With 67% of consumers considering packaging in purchase decisions, ChaiTea uses recyclable cans and explores biodegradable options. Premium processing technologies Future innovations may include cold-brew methods for smoother taste and higher antioxidant retention, and AI-powered production for consistent quality and reduced waste. Ambitious growth plans ChaiTea’s growth trajectory is matched by equally bold targets. The brand, which has already secured around 1.1% market share by value in Poland’s RTD tea segment, aims to reach 10% by 2030 and exceed PLN 100 million in annual revenue. Distribution is expanding at high speed. A year ago, ChaiTea’s two SKUs were available only in Żabka; today, the range has grown to ten SKUs in Carrefour, Kaufland, Dealz, Rossmann, Hebe, Shell, Circle K, MOL and Auchan. In August 2025, the brand enters Delikatesy Centrum, begins partnerships with Stokrotka and Duży Ben, and launches an activation with Biedronka. E-commerce is also a priority, with a branded store on Allegro and availability through Frisko, Bolt, Lisek and Żabka Jush. International expansion has begun, with the first containers shipping to the UK. The Chai way forward For Czerwiński and Gajewski, ChaiTea is more than just a drink – it’s a cultural and lifestyle proposition. In a category dominated by global giants, they’re proving that a local brand, rooted in quality, innovation, and authentic storytelling, can grow fast and win loyalty. “Today’s young consumer doesn’t need a discount – they need a reason to be part of something bigger. ChaiTea creates that space,” says Czerwiński. With its rapid distribution growth, strong alignment with global trends, and a proven leadership team, ChaiTea is on track to become one of the defining beverage brands of the next decade – doing it  “the Chai way” .

F’real, a brand known for its 'blend-it-yourself' frozen beverages, is set to launch a limited-edition Girl Scout Coconut Caramel Milkshake on 25 August 2025. This new offering, made with real Girl Scout Coconut Caramel cookie crumbles, will be available at over 17,000 retail locations across the US, marking a significant expansion of F’real’s product line-up. The collaboration with the Girl Scouts of the USA (GSUSA) highlights F’real's strategy to capitalise on the popularity of iconic flavours and the growing consumer interest in unique, indulgent frozen treats. The milkshake blends the classic flavours of toasted coconut, rich caramel and cocoa, providing a creamy dessert option that resonates with both nostalgia and contemporary taste preferences. Megan Grinstead, vice president of customer and consumer marketing at Rich Products Corporation, F’real's parent company, said: “We are thrilled to introduce another innovative limited-edition milkshake, giving F’real fans across the country the chance to enjoy an exciting new flavour that captures the essence of one of the most popular Girl Scout Cookie flavours”. The milkshake can be customised with three thickness options, allowing consumers to tailor their experience to their liking in just about 60 seconds. The Coconut Caramel Milkshake comes at a time when the frozen beverage sector is experiencing robust growth, driven by consumer demand for customisable and convenient snack options. This trend is particularly pronounced in convenience stores, where F’real has established itself in the frozen novelty category. Wendy Lou, chief revenue officer of GSUSA, added: “Bringing a beloved Girl Scout Cookie flavour to a milkshake is more than just a delicious collaboration – it’s a celebration of the entrepreneurial spirit at the heart of Girl Scouts”. This partnership not only enhances product offerings but also aligns with the organisation’s mission to empower young girls through the Cookie Program. The Coconut Caramel Milkshake will be available in various retail environments, including convenience stores and college campuses, with a suggested retail price of $3.99 for a 12oz serving. The seasonal product is expected to attract both loyal F’real customers and new consumers eager to experience this unique flavour.

New Zealand dairy cooperative Fonterra has said it will discontinue the production of its Anchor A2 milk and organic milk offerings for local consumers. This pivot aims to concentrate efforts on the rapidly expanding lactose-free dairy segment, which has emerged as the fastest-growing category in the country, following protein. A company spokesperson confirmed that the decision to phase out the A2 milk range aligns with the co-operative's broader focus on enhancing its Anchor Zero Lacto product line. This shift follows impressive double-digit growth in sales of the Anchor Zero Lacto 1L Fresh, prompting Fonterra to expand the portfolio to include 2l fresh and 1l UHT formats. “This strategic move by the co-op’s Oceania consumer business reflects our commitment to meeting consumer demand for lactose-free options,” the spokesperson stated. “While Anchor A2 Milk will no longer be available, consumers can still find A1 protein-free fresh milk from other suppliers.” On the Anchor A2 Milk website, a statement was given: "We are sad to say that a2 Milk by Anchor is no longer available under the Anchor brand in the New Zealand market". "We are working through options to make a2 Milk available to our New Zealand consumers again. We do not have anything to share right now but we will provide an update as soon as we can." The discontinuation of the organic milk range, which occurred in September 2024, was attributed to underwhelming sales performance. This decision underscores Fonterra's intent to streamline its offerings and focus resources on more lucrative segments. In a related development, Fonterra has entered into a new agreement with The a2 Milk Company. Under this arrangement, The a2 Milk Company will secure a supply of Fonterra’s A1 protein-free milk in the North Island upon completion of its acquisition of Yashili’s Pōkeno factory, expected on September 1 2025. The agreement also includes provisions for Fonterra to repurchase any unused bulk liquid cream, further solidifying the partnership between the two companies. The move is expected to strengthen Fonterra's competitive edge in the dairy sector, where consumer health trends increasingly influence purchasing decisions.

The results of the British Charcuterie Awards 2025, recognising outstanding craftsmanship, flavour and innovation in British charcuterie, have been announced today. A panel of respected UK-based experts—including master charcutiers, gourmet food critics, and renowned restaurateurs—conducted blind tastings across a wide range of submitted products. Entries were evaluated on taste, texture, technique, and overall quality. The full results: Company Product Winner Albert Rees ltd T/a Carmarthen Ham CARMARTHEN HAM PGI Winner PROPERONI PROPERONI® Hot Paprika Large Sliced Pepperoni Winner Rare & Pasture Tempus Black Foot Iberian Ham Winner Rare & Pasture Tempus Beef Frankfurter Mighty Winner Rare & Pasture Tempus Pastrami Winner Rare & Pasture Tempus Country Pate Winner Uptons Of Bassett Lightly smoked collar bacon Winner Uptons Of Bassett Lightly smoked dry cured streaky bacon Winner Uptons Of Bassett Dexter Biltong Winner Charles Macleod Ltd Charles Macleod Stornoway Black Pudding Winner Moorcroft Foods Limited Fenner's Chilli Air-Dried Steak / UpNorth Chilli Biltong Finalist Rare & Pasture Tempus Spiced Coppa Finalist Rare & Pasture Tempus Country Pate Mixed Mushroom Finalist PROPERONI PROPERONI® Classic Sliced Pepperoni Finalist Uptons Of Bassett Ham hock with burnt leeks and mustard terrine Finalist Uptons Of Bassett Black pudding Finalist Speyside Specialities Black Pudding Commended Rare & Pasture Tempus King Peter Commended Rare & Pasture Tempus Black Foot Salami Commended Rare & Pasture Tempus Pork Frankfurter Mighty Commended Rare & Pasture Tempus Fowlescombe Bresaola Commended Moorcroft Foods Limited Fenner's Original Air-Dried Steak / UpNorth Original Biltong / Made For Drink Original Biltong About the Charcuterie Awards Founded by award-winning journalist, broadcaster, and food & hospitality consultant Henrietta Green, the British Charcuterie Live Awards and World Charcuterie Awards have long set the benchmark for excellence in the industry. Celebrating the skill, dedication, and craftsmanship of producers, these awards have recognised the very best in charcuterie. As we introduce the British Charcuterie Awards under new partnership with FoodBev, we continue this legacy, showcasing the finest products in the UK market. From independent artisans to established brands, past winners have set the standard for quality, earning their place through rigorous judging of flavour, texture, and overall excellence.

UK retailer Co-op has brought the viral Dubai chocolate trend into its in-store bakeries with the launch of the limited-edition Irresistible Dubai Style Pistachio Brownie. Claimed to be ‘the first of its kind from any major UK high street retailer,’ the chocolate brownie features a rich Fairtrade chocolate base, topped with a layer of crunchy pistachio and kadaif filling and finished with a layer of milk chocolate and pistachio nibs. Co-op said its offering stands out from other ‘Dubai chocolate’ products on the market due to its lower price, launching for £1.50 per 80g brownie. It is also launching as part of Co-op’s lunchtime meal deal offerings, where it can be chosen as a side. Emily Haworth, senior product development manager for trends at Co-op, said: “We love to take inspiration from trends and incorporate them into our own product development and this delicious brownie is just that – innovation combined with a great tasting treat, delivering quality, convenience and value for shoppers”. The brownie launched across the convenience retailer’s bakeries on 18 August and will be available for a limited time across its 2,400 stores.

Wyke Farms, the UK’s largest independent cheese producer, has unveiled a pioneering sustainability initiative aimed at enhancing biodiversity on its farms. The new project, titled ‘Birdsong for Biodiversity,’ leverages artificial intelligence to monitor and improve wildlife health across agricultural landscapes, reinforcing the company’s commitment to environmental stewardship. In collaboration with Chirrup.ai, a UK-based nature-tech firm, Wyke Farms will implement bioacoustic monitoring devices on its own farms and ten pilot farms that supply milk for cheese production. This initiative will leverage technology to promote sustainable farming practices while supporting broader environmental, social and governance (ESG) goals within the F&B sector. The pilot project, which is set to run for three years, will utilise Chirrup.ai’s advanced monitoring systems to analyse birdsong and generate actionable data on bird populations. Bird species are recognised as vital indicators of ecosystem health, and this initiative aims to provide farmers with insights into wildlife, soil quality, water health and overall biodiversity. By establishing a baseline for biodiversity, Wyke Farms and its partners can track progress and make informed decisions to enhance their environmental impact. Rich Clothier, managing director of Wyke Farms, highlighted the importance of this initiative, said: “This project gives us the ability to baseline the health of nature on our farms in a scientific and consistent way using the perfect blend of technology in nature.” Clothier added that the insights gained will help demonstrate the effectiveness of their land stewardship practices over time. The deployment of bioacoustic devices is set to begin next week, with annual reporting on metrics such as the Chirrup Rating, species richness and bio-indicator trends. These metrics will directly support Wyke Farms’ existing sustainability strategy, which includes their award-winning Green by Nature programme, aimed at leaving the environment in better condition for future generations. Andrew Gaskell, milk procurement director at Wyke Farms, noted that the initiative complements the company’s efforts to produce some of the lowest carbon footprint milk globally. He added: “By adding year-round biodiversity monitoring to our toolkit, we can showcase the real environmental value our farms provide – not only in climate terms but in supporting wildlife and thriving ecosystems.” Wyke Farms has long been recognised for its commitment to sustainability, having achieved 100% self-sufficiency in renewable energy. The company generates all its electricity and gas from renewable sources, including solar power and biogas derived from farm and dairy waste.