Biotechnology company Mycofeast has today (15 October 2026) announced its acquisition of New Zealand-based precision fermentation start-up Daisy Lab. Mycofeast was founded in 2023 and is headquartered in Oxford, UK, with a biotechnology facility in California, US, and 16-million-litre fermentation plant in Poland. The company’s portfolio includes carotenoids, dairy proteins and other biologically produced ingredients and compounds, powered by its innovation engine Evolutia Bio. The platform combines AI discovery, high-throughput screening and genetic engineering capabilities, with capabilities in strain development, biosynthesis, enzyme design, fermentation scale-up and industrial production. Daisy Lab, based in Auckland and founded in 2021, develops proteins claimed to be bioidentical to dairy proteins through precision fermentation. One of its key focuses is lactoferrin, a high-value milk protein with applications across various specialised nutrition and health categories, while it has also developed wider capabilities in recombinant dairy proteins. © Matt Queree The deal, the financial terms of which were not disclosed, aligns with Mycofeast’s strategy to integrate capabilities that can help address the fragmentation between scientific discovery, strain and process development, industrial manufacturing and access to market. Witek Hruzewicz, Mycofeast’s CEO, said: “The sector has no shortage of exceptional science. The harder problem is connecting that science with process development, industrial manufacturing, capital and commercial markets quickly enough – and with economics that actually work.” “Daisy Lab brings a strong dairy protein platform, proven scale-up capability and a talented New Zealand team into that system. It is highly complementary to what we are building.” Daisy Lab has progressed its technology platform from lab development to 500-litre fermentation while building in-house expertise across molecular biology, fermentation, downstream processing and scale-up. The deal will enable Mycofeast to expand into the Asia-Pacific market, while for Daisy Lab, the deal allows it to move beyond the limitations of a standalone start-up model, the company’s co-founder and CEO, Irina Miller, said. “Mycofeast gives us access to a much broader scientific, manufacturing and commercial platform while allowing the expertise developed by the Daisy Lab team to contribute across a much larger organisation,” Miller added. Daisy Lab’s founders will take on roles within the wider Mycofeast group, extending their involvement beyond the New Zealand business and contributing to broader development. Its lactoferrin programme will continue to be developed within the group, working closely with the Evolutia Bio R&D team in California and Mycofeast’s wider engineering, commercial and manufacturing operations.

FoodBev spoke with Jean-Gabriel Mollard, event director of SIAL Paris to find out what’s in store for the 2026 event, taking place from 17-21 October. Jean-Gabriel Mollard First held in 1964, the biennial event is one of the world’s largest trade shows for the food and beverage industry. Read on to find out more. What can visitors can expect from this year’s show? SIAL Paris 2026 will be an incredible edition because we will have over 8,000 exhibitors, and we are expecting around 300,000 professionals on site during the five days of the show. What’s amazing is that we have 130 countries exhibiting, which makes it incredibly diverse, with over 400,000 products. It’s a generalist show for food and beverage, so it means that we have every kind of product. That’s really amazing because it allows us to gain a very interesting understanding of what’s trending, why, and the cultural side of things as well. We are monitoring innovation because it’s in the DNA of the show. We exist to point out what’s new in the industry because it’s a place where professionals gather – exhibitors, visitors, distributors, importers, wholesalers and foodservice operators. They are all coming to do business, find new suppliers and discover new products. But they are also coming to network and learn about what’s happening in the industry and what’s likely to happen in the coming years. What are some of the key trends you have observed across the food and beverage industry this year that you expect to see addressed in the innovations showcased at SIAL Paris 2026? Usually we have three mega trends a year. We couldn't do that [this year] because it was very diverse. What I can point out is that there is a very big push around personal individualisation. Consumers want the way they eat to be easily adaptable to their lifestyles. So it means that rituals are evolving and everyone is expecting the food business to follow. They should find whatever they need, wherever they are. So that's something that is building up and gaining traction. We felt this for a few years already and it can be stronger in certain markets than others, but globally it's gaining a lot of traction. Plant-based food is moving beyond meat alternatives or cheese alternatives. It's more diverse. It's turning to hybridisation and snacking. If there is more and more people that wants to have plant-based meals, they as well want to have plant-based snacks. So it's interesting because we used to have very strong opposition between the plant-based and animal protein. There's still that kind of friction, but there's a maturation in the plant-based market. Consumers like to eat local. Why? Because local is reassuring. So this is not something new, but what's very interesting is that it’s mixing, because there is attraction for finding local food from somewhere else in the world. For example, you are in the UK and you want to eat Italian food. You don’t just want to eat Italian food, you want to eat this particular cheese from Puglia because it comes from a particular village, it’s a goat’s cheese, and those goats eat a certain kind of leaves. Storytelling is becoming more and more important. Having all of those details and the story behing a product is considered by consumers to be a sign of quality. It can be fake, but most of the time, it’s quite accurate. What's interesting there is that consumers are focusing on wellbeing, more than just general health. Consumers are looking for personalisation. They’re not just looking for food that is good for their body or good for their health. They want that, but they want it for a specific purpose. They want to eat food because it’s good for sleep or it’s good for sports performance. So we’re seeing the offer expanding around more specific health benefits. Snacking and street food are really interesting because it doesn't mean that the dining or fixed meal is dying, it's evolving. Consumers have a lot of choice in everything, but they also have a lot of constraints. There are constraints around money, the cost of living and the cost of food. So we see a lot of products that are either trying to be better products, but less expensive. This is a trend that is expanding as well. And they find ways of doing that, maybe by simplifying the ingredient list or changing ingredients to use cheaper ones that are still good for health. Finding alternatives that are better for the planet because they’re not coming from the other side of the world, but also because they are less expensive. That can be the case for chocolate or coffee. You can say everything you want about preserving the planet, but most of the time, it comes back to price. We see a lot of alternatives to coffee that are proposing less expensive solutions. And that’s quite interesting when the price of coffee is fluctuating a lot, for example. Back to snacking and street food, it’s exploding because it's in the 'codes', it's in the 'codes' of the way of living, but also in the 'codes' with our digital lives. Social media is always changing the way the market is behaving and the way we are informing ourselves. So, this is making street food more and more desirable. Are there any specific areas of technological innovation that you’re expecting to make a big impact at the show? There's a lot of technological innovation at the show. SIAL Paris has a lot of exhibitors that are proposing new solutions or products that are made possible by technology. So we see a lot of AI and data becoming increasingly important across the whole food value chain, from research and development to product formulation and consumer understanding. Which is very interesting because it means that technology is not only used to develop products, but it’s also useful, obviously, in marketing. Consumers are increasingly interested in performance. They want to monitor everything, and we see a lot of collaboration between food producers and technology providers What’s new at this year’s event? We are launching a new feature, StrEat Lab, [where you can] experience a street of Paris but within the show. You’ll find places where you can buy food, featuring street food concepts from different countries. That will be a very interesting new area of the show. We also have SIAL Bakery, which is a new feature, obviously around bakery because there is lots of thing going on in the bakery field, both in terms of products and the way of consumers are going to bakery shops and consuming those products. Our AI matchmaking tool has a dedicated team. It's a gigantic show, right? So when you're a visitor, it's sometimes a bit difficult to decide which exhibitor you should go and see. Once you register as a visitor or as an exhibitor, you just enter in your profile and what you're interested in and why. The matchmaking tool will make a proposition about who you should meet and why. And you can even plan meetings for the five days of the show. SIAL Analytics is a digital platform, where you can find everything about food intelligence and business intelligence related to food. It's for companies working in the food sector: producers, wholesalers, distributors, consultants. Who are the hottest new players in the industry? Which big group are investing in which trend? Which trends are emerging or consolidating?, etc. SIAL for Change is again, a new feature we launched in 2024. It was a competition amongst our exhibitors around CSR and sustainability. We wanted to put forward the exhibitors that have interesting and important initiatives around sustainability and CSR in general. So this year, in 2026, we expanded that. You can go and visit this area, where there's a stage, and during those five days of the show, there will be speakers, keynotes, roundtables around CSR. It's important that the companies understand that there are not only constraints, but also ways they can integrate [sustainability] into their businesses and how that will help them to differentiate from their competitors. What opportunities can attending SIAL Paris bring for professionals across the global food ecosystem? The opportunities are clearly to discover new companies, new products, new initiatives, new technologies and new markets. It’s a place to discover innovations, not only products, but global innovations. It’s a huge place to network, and there are plenty of opportunities there. We are here to turn that into actionable intelligence and really concrete business opportunities. What I really want to push forward is that everything, in the end, relates to business. Whether you come here for knowledge, you come here for networking or you come here to sign deals.

Navigating the world of modern food production can feel like running a never-ending race. Costs across the board are rising, regulatory changes, such as HFSS limits and the rise of Nutri-Score, are reshaping formulation strategies – and on top of it all – today’s consumers can be a tough crowd to satisfy. What brands really need are formulation ‘play-makers’: ingredients that can help keep production efficient and profitable, while also delivering the delicious, healthy and clean-label foods shoppers want. Natural, nutritious and bursting with potential – vegetables are ready to step up to the plate. Long treated as a supporting player in savoury applications, vegetable ingredients – such as purees, concentrates and not-from-concentrate juices – are increasingly being recognised as the ‘most-valued-players’ for what the range they can do at the centre of a formulation. Their natural vibrant colours and flavours, combined with instantly recognisable nutritional benefits, give R&D teams a credible route to improving Nutri-Score and HFSS outcomes without the need for artificial inclusions. In our new guide to winning with vegetable ingredients, you can explore key vegetables and varieties, find inspiration from consumer-led application insights and recipe ideas, and learn how the right supply partner can help you build success – from field to factory to fork. Whether you’re focusing on snacks, soups, sauces, or quick and tasty ready meals, download our all-in-one guide to discover your veggie-based route to NPD success. Get the edge from veg. Bet on SVZ. Download the guide here to discover how vegetables can kick off your next formulation project.

A group of US consumers has filed a proposed class-action lawsuit against the National Milk Producers Federation (NMPF) and a number of dairy cooperatives, alleging that a long-running export assistance programme artificially restricted domestic dairy supply and contributed to higher prices for milk, cheese and butter. The complaint, filed on 5 October 2026 in the US District Court for the Eastern District of Virginia, names NMPF and 13 dairy cooperatives as defendants, including Dairy Farmers of America, Darigold, Tillamook County Creamery Association and Prairie Farms Dairy. The plaintiffs are seeking injunctive relief under federal antitrust law, as well as damages under state antitrust and consumer protection statutes. The allegations centre on Cooperatives Working Together (CWT), a voluntary, producer-funded programme developed and managed by NMPF. The programme was subsequently rebranded as the NEXT Program, although the complaint continues to refer to it as CWT. According to the complaint, CWT's Export Assistance programme enabled member cooperatives to use voluntary contributions to subsidise exports of US dairy products. The plaintiffs allege that this mechanism diverted dairy products away from the domestic market without creating additional production, reducing the available supply of products such as cheese and butter. They claim that the resulting supply restriction allowed domestic dairy prices to rise above competitive levels, with the effects ultimately being passed through the dairy supply chain to consumers. The complaint alleges that as much as 70% of US dairy-marketing cooperatives participated in the programme and that the conduct resulted in consumers paying “supracompetitive prices” for dairy products from 1 January 2018 onwards. The plaintiffs argue that the alleged conduct affected the wider dairy market because raw milk is an important input for a range of products. They claim that restricting milk supply could increase the prices of butter and cheese, while also feeding through into regulated minimum milk prices under the US Federal Milk Marketing Order system. The complaint acknowledges that CWT was revamped and replaced by the NEXT programme in 2025. According to information cited in the filing from NMPF, NEXT is a voluntary, export-focused programme designed to support the sale of US dairy products overseas and improve the alignment between domestic milk supply and demand. Member cooperatives fund the programme through contributions based on the volume of milk marketed. The filing also cites NMPF's statement that, between July 2025 and July 2026, NEXT committed export assistance on more than 315 million pounds of dairy products destined for international markets. This was described by NMPF as 73% more volume than in 2024, while costing members half the CWT assessment. The plaintiffs, however, allege that the change from CWT to NEXT did not end the conduct at issue in the lawsuit. The complaint also points to previous antitrust litigation involving CWT. It states that CWT previously settled two antitrust cases for a combined total of almost $272 million. One case settled for $220 million in 2020, while another settled for $52 million in 2016. The filing stresses that the current allegations concern what it describes as a different mechanism from those earlier cases. The plaintiffs further allege that an earlier CWT initiative, the Herd Retirement Program, involved participating dairy farmers agreeing to remove cows from their herds between 2003 and 2010, thereby limiting raw milk production. Those supply restrictions were previously the subject of litigation that has since settled. The case could have implications beyond the farm gate, as the complaint argues that higher raw milk costs were transmitted through processors, distributors and retailers to consumers. The plaintiffs define the relevant market as US retail and wholesale dairy products, including fluid milk, cheese, butter, yoghurt and ice cream, among other products derived from raw milk. They argue that because raw milk is a common input across these categories, retailers had limited opportunities to avoid higher costs by switching suppliers, resulting in the alleged overcharges being passed down the supply chain. The lawsuit alleges violations of Section 1 of the Sherman Act, alongside state antitrust and consumer protection laws and claims for unjust enrichment. The plaintiffs are seeking injunctive relief, actual and treble damages where permitted, as well as legal costs, fees and interest. The allegations contained in the complaint have not been established in court, and the filing represents the plaintiffs' claims. The case will determine whether those claims can proceed and, ultimately, whether the defendants are liable for the alleged conduct.

Swiss dairy company Emmi has launched Emmi Melts, a new range of melting cheeses designed to bring Alpine-style dining and informal sharing occasions into the home. Drawing on Emmi’s fondue heritage, which dates back to 1913, the range has been developed around the concept of “Melt Together”, with three formats designed for easy preparation and sharing. The collection comprises Classic Fondue, Classic Raclette and Classic Swiss Cheese Dip, offering consumers different ways to incorporate melted cheese into social eating occasions. All three products contain no artificial colours, flavours or preservatives. The 400g Classic Fondue has an RRP of £5.75 and is designed for dipping and sharing around the table. Classic Raclette, priced at £4.70 for 200g, can be melted over a range of dishes, while the 150g Classic Swiss Cheese Dip, with an RRP of £2.95, is positioned as an accompaniment to grazing and sharing spreads. Emmi said the range has been designed to require minimal preparation, allowing consumers to spend less time in the kitchen while creating a more interactive dining experience. The launch comes as consumers increasingly embrace informal hosting and shared food occasions at home, according to the company. Emmi said Alpine-inspired formats such as fondue and raclette offer an opportunity to make meals more sociable by encouraging diners to participate in the preparation and serving of food. The company said Emmi Melts is intended to broaden the appeal of melting cheese beyond traditional seasonal and special-occasion consumption. Sarah Meyer, Emmi Cheese Brand Accelerator Manager, said: “With our fondue expertise dating back to 1913, we know that melted cheese has a natural ability to bring people together. That’s the thinking behind Emmi Melts – making it incredibly simple to create those moments at home.” She added that the range provides an opportunity for hosts to create shared occasions with minimal preparation, while allowing consumers to customise how the products are served. “For retailers, we see a clear opportunity to broaden the role of melting cheese beyond traditional festive occasions and make it relevant to more informal hosting moments throughout the year,” Meyer said. Emmi Melts Classic Fondue, Classic Raclette and Classic Swiss Cheese Dip will launch at Tesco from 19 October. The range forms part of Emmi’s wider cheese portfolio, which includes Swiss specialities such as Kaltbach and Alpine-inspired products, alongside goat’s cheese brand Bettine.

Leon Grocery is expanding its at-home range with the launch of Yellowfin Sole Gluten-Free Tartare Breaded Goujons, combining delicate fish with a crunchy, herb-led coating inspired by the classic sauce. Made with Yellowfin Sole, the new goujons feature a crisp, gluten-free crumb infused with the tangy, herby flavours associated with classic tartare sauce. By incorporating these flavours directly into the coating, the product aims to deliver a more flavourful alternative to conventional breaded fish while complementing the delicate texture of the sole. The launch is entirely gluten-free and high in protein, positioning the product as a versatile option for consumers seeking convenient meal solutions. Suitable for quick lunches, easy evening meals and sharing plates, the goujons are designed to offer flexibility across a range of at-home eating occasions. The new product also reflects Leon Grocery’s wider strategy of translating the flavours and ideas developed in its restaurants into retail products that help consumers recreate enjoyable meals at home, combining convenience with a focus on flavour. Miriam Rose, head of grocery at Leon, said: “Yellowfin Sole and tartare sauce are such a natural pairing, so we wanted to find a way to bring those flavours together in every bite. The tartare-inspired crumb gives the goujons plenty of crunch and flavour while keeping them completely gluten-free. They’re simple, delicious and incredibly versatile, exactly the kind of thing we want people to be able to keep in the freezer for an easy meal whenever they need it.” Leon Grocery Yellowfin Sole Gluten-Free Tartare Breaded Goujons will launch at Sainsbury’s and Ocado from mid-October.

Caffè Nero has partnered with sports nutrition brand MyProtein to launch two new protein-based drinks across its UK estate. The collaboration sees the introduction of the Iced Vanilla Protein Matcha Latte and Iced Vanilla Protein Latte, both of which contain fewer than 160 calories. The Iced Vanilla Protein Matcha Latte contains 24g of protein, while the Iced Vanilla Protein Latte delivers 25g, positioning the drinks among the highest-protein beverages available on the UK high street, according to the brands. The launch marks the first products to emerge from the new partnership, with further recipes expected to be announced in January. The Iced Vanilla Protein Latte combines Caffè Nero’s Classico coffee blend with skimmed milk, sugar-free vanilla and MyProtein’s signature protein powder. Meanwhile, the Iced Vanilla Protein Matcha Latte combines matcha with skimmed milk, sugar-free vanilla and added protein. Both drinks will be hand-crafted by Caffè Nero baristas and use MyProtein’s protein powder. The products target growing consumer interest in protein, while also tapping into continued demand for iced beverages. Caffè Nero said iced drinks now account for 14.7% of its total drinks sales, compared with 8.1% five years ago. Sales of iced drinks also increased by 52% during its most recent financial year. Neil Mistry, CEO of THG Nutrition, said: “Protein has moved from the gym bag into everyday life, and coffee is the natural next step.” He added that protein lattes have already gained popularity in the US, while MyProtein customers are increasingly adding protein to coffee at home. The partnership will bring the format into foodservice, allowing consumers to order protein-enhanced coffee and matcha drinks across Caffè Nero’s more than 600 UK stores. For MyProtein, the collaboration represents a further move into offline foodservice and follows a series of partnerships designed to extend the brand beyond its traditional sports nutrition positioning. Recent launches have included a whey protein milkshake inspired by Krispy Kreme’s Original Glazed doughnut, as well as Impact Whey Protein products developed through a licensing partnership with Mars Wrigley.

Consumers are curious about precision fermentation but need clearer information about the technology and its benefits before they can develop confidence in products made using it, according to new research from the EIT Food Consumer Observatory. The qualitative study, From Curiosity to Confidence: Developing effective messaging for products made with precision fermentation, examines how consumers perceive the emerging food-production technology and how different communication approaches influence their response to products containing precision-fermented ingredients. The research found that consumers are often willing to try a precision-fermented product before forming an opinion, creating an opportunity for food manufacturers and brands to turn initial curiosity into acceptance. However, the report warned that this curiosity also places pressure on the first consumer experience, with products needing to meet expectations from the outset. Precision fermentation uses microorganisms such as yeast or fungi to produce specific substances, including proteins and fats, which can subsequently be used as food ingredients. The study, conducted with 45 participants, found that consumers generally viewed precision fermentation as new and innovative. While many participants were not yet convinced by the technology, they expressed enough curiosity to want to taste products made using it. At the same time, participants raised questions about how microorganisms are used during production, whether the resulting ingredients should be considered “real” foods or alternatives, and the safety of the technology. Some participants also questioned what precision fermentation could mean for farming and employment across the food production sector. Klaus G. Grunert, professor of marketing at Aarhus University and lead of the EIT Food Consumer Observatory, said that unanswered questions could cause consumers' initial curiosity to turn into suspicion. The research also found that overly vague explanations of the technology could make precision fermentation appear almost “like magic”, potentially leading consumers to believe that information was being withheld. As a result, the report recommends that companies make the science accessible while providing sufficient detail to demonstrate transparency. One potential route to improving consumer understanding is to connect precision fermentation with traditional fermentation. The research found that consumers were already familiar with fermented foods such as bread, yogurt and cheese, although some participants did not immediately identify these products as fermented. Linking precision fermentation to this established food-production history helped make the technology feel less experimental to some participants. However, the report cautioned that the comparison should be accompanied by a clear explanation of how precision fermentation works, rather than being used as the sole means of communicating the technology. The research suggests that manufacturers should focus communications on tangible benefits for consumers, rather than relying primarily on explanations of the technology itself. Taste, texture and nutritional value were identified as more compelling reasons to purchase than messages focused mainly on replacing existing ingredients for sustainability or ethical reasons. While wider benefits such as animal welfare and sustainability remained important to participants, these tended to act as supporting rather than decisive factors in purchase decisions. The report also advised companies against positioning precision-fermented products simply as replacements for familiar foods. Direct comparisons could encourage consumers to assess a new product against an established favourite, creating a challenging benchmark for an unfamiliar innovation. Instead, the research recommends developing products with their own clear consumer benefit and using the novelty of precision fermentation to build on consumers' existing curiosity. The EIT Food Consumer Observatory recommends that manufacturers and brands make precision fermentation understandable without concealing its complexity, capitalise on consumers' willingness to try new products and communicate tangible benefits. It also advises companies to avoid presenting products solely as substitutes for familiar favourites and ensure that products deliver on consumer expectations during their first trial. The research forms part of the EIT Food Consumer Observatory's wider work examining perceptions of emerging food technologies and the factors that influence consumer acceptance. The findings were published ahead of World Food Day on 16 October 2026, which this year focuses on the theme “Innovate today. Nourish tomorrow.” The study was carried out through the EIT Food Consumer Observatory's Citizen Participation Forum. Participants first explored their perceptions of precision fermentation before being divided into three groups to assess product concepts and communication narratives.

Lallemand has acquired IFF’s meat cultures portfolio as it looks to expand its offering of microorganism-based solutions for meat applications. The acquisition has been made through Lallemand’s Specialty Cultures business unit and is intended to strengthen the company’s capabilities in speciality cultures for food applications, while broadening its ability to support customers across the global food industry. Lallemand Specialty Cultures brings 60 years of expertise in meat cultures, with capabilities spanning production, applications, innovation and customer collaboration. The acquisition adds complementary know-how and a wider range of microorganism-based solutions to its portfolio, including Texel starter and surface cultures and bioprotective cultures. According to Lallemand, the expanded portfolio will enable the business to address a broader range of needs across meat applications. Lauriane Fillous, general manager of Lallemand Specialty Cultures, said: “We are delighted to welcome this range from IFF into the Lallemand Specialty Cultures portfolio. This integration strengthens and complements our existing offer, enhancing our ability to support customers with carefully selected microorganism-based solutions, strong technical expertise, and a shared passion for fermentation.” Lallemand Specialty Cultures said it will work closely with customers throughout the transition period to maintain continuity of supply, technical support and service. The company added that the expanded portfolio will also create new opportunities for innovation and growth. Lallemand is a privately held global company headquartered in Canada. It develops, produces and markets yeast, bacteria, fungi and enzyme-based solutions across sectors including baking, food ingredients, human and animal nutrition and health, biofuels and distilled spirits, crop protection and nutrition, oenology and brewing. The company operates in more than 45 countries, with more than 50 production plants and approximately 6,500 employees. Lallemand Specialty Cultures specialises in microbial cultures, including moulds, yeasts and bacteria, for the dairy, meat and plant-based food industries. Its solutions are designed to support improvements in taste, texture, appearance, quality and food safety.

For food and beverage professionals navigating supply chain disruption, rising costs, ingredient scarcity and increasing pressure to reformulate, finding the right solutions and suppliers has never been more important. This November, Fi Europe 2026 will bring the global food and beverage ingredients community together in Frankfurt, Germany, giving 27,000+ expected attendees the opportunity to discover new ingredients, strengthen supplier relationships and find practical solutions to today's formulation and sourcing challenges. With 1,650+ exhibitors from 135+ countries, Fi Europe offers a unique opportunity to explore the global ingredients landscape in one place – from established suppliers to specialist producers and emerging innovators. Find solutions to today's sourcing challenges Ingredient availability and supply chain resilience remain key priorities for food and beverage businesses. At Fi Europe, visitors can connect with suppliers from across the world, helping them explore alternative ingredients, identify potential dual-sourcing opportunities, and diversify their supply networks geographically. With the entire food and beverage ingredients supply chain represented across the show, visitors can compare solutions, discover new sources and build the relationships they need to create more resilient supply strategies. Discover ingredients and technologies for reformulation Changing formulations brings its own challenges, from finding suitable ingredient alternatives to maintaining taste, texture, nutrition and functionality. Fi Europe brings together ingredient manufacturers, suppliers, distributors, R&D specialists, product developers and production professionals, making it easier to explore potential solutions and discuss formulation requirements directly with experts. Across the Food Ingredients, Health Ingredients, Pet Food & Nutrition Hub and Tech-Services & Equipment show areas, visitors can explore ingredients, technologies and services spanning entire food value chain. The New Product Zone, powered by Innova Market Insights, will showcase the latest launches alongside insights into the consumer and market trends behind them. At the Tasting Bar, visitors can experience new products and ingredients, while Innovation Tours will offer expert-led routes through standout products and suppliers. See what's shaping the industry Fi Europe will also provide a closer look at the trends, technologies and market forces influencing food and beverage development. More than 30 hours of expert-led content will cover topics across innovation, consumer trends, market dynamics, product development and emerging technologies. The Fi Europe Conference and Innovation Hub will feature speakers from organisations including Mintel, Innova Market Insights, The Protein Brewery, FMCG Gurus and Everest Group, offering insights that visitors can take back to their businesses. The Startup Challenge will spotlight emerging ideas and technologies, while the Exhibitor Showcase Theatre will give suppliers a platform to share new products, research and solutions directly with the industry. Strengthen relationships and build new ones Fi Europe is more than a place to discover what's new – it's a meeting point for the global ingredients community. With thousands of professionals from across the value chain attending, the show provides opportunities to strengthen existing supplier relationships, meet potential new partners and have the conversations that can lead to new sourcing and development opportunities. From one-to-one meetings on the show floor to dedicated networking opportunities including the Women’s Networking Breakfast and the Future of Nutrition Lunch and Learn, visitors can make valuable connections across markets and regions. Registered visitors can access the Fi Europe app and online event platform to browse products and suppliers and start shortlisting relevant companies to meet in Frankfurt – maximising your time at the show. Book now and save up to €232. Visitor ticket prices increase on 19 October at 5pm CEST. Register now to secure your ticket at the current price and join the global food and beverage ingredients community in Frankfurt this November.

Malibu has launched Malibu Punch, a new range of ready-to-drink (RTD) canned cocktails, as the spirits brand looks to capitalise on growth in higher-alcohol, flavour-led beverages. The range comprises three flavours – Watermelon Punch, Peach Tea Punch and Piña Colada Punch – each packaged in a 237ml can with an alcohol by volume (ABV) of 10%. The products have a recommended retail price (RRP) of £3.50 per can and are available across UK grocery, convenience and wholesale channels from 8 October 2026. The launch represents the latest investment by Malibu, owned by Pernod Ricard, in the RTD category, targeting adult consumers seeking convenient cocktail options for social occasions. According to the company, UK RTDs grew 28% in value year on year, with higher-ABV products contributing to the category's growth. Malibu also holds two products among the UK's top 20 RTD cans, while its Piña Colada is one of the country's largest cocktail RTDs by value. The new range combines familiar tropical profiles with fruit-led flavour combinations. Watermelon Punch features sparkling watermelon flavour balanced with lemon and lime citrus notes. Peach Tea Punch combines peach with subtle black tea notes, while Piña Colada Punch brings together creamy coconut and caramelised pineapple flavours inspired by Malibu's established cocktail profile. The products are designed for occasions including pre-drinks, house parties, festivals and spontaneous social gatherings, extending the brand's existing canned cocktail offering. Liam Murphy, marketing director at Pernod Ricard UK, said: “Malibu is already a ready-to-drink super brand in the UK, having helped to establish the category more than a decade ago. The onus is on us to innovate and deliver against evolving consumer trends." Murphy added: “Malibu Punch is a bold 10% ABV proposition created specifically for pre-drinks, parties and spontaneous get-togethers. With three distinctive flavours and significant investment behind the launch, we believe Malibu Punch can recruit a new generation of adult consumers, build on Malibu’s distinct credentials and bring further excitement and value to the fast-growing RTD category.” The UK is the lead market for Malibu Punch, with a rollout to the US and Canada planned to follow. The launch will be supported through Malibu's wider ‘Do Whatever Tastes Good’ campaign platform, with marketing activity intended to build awareness, encourage trial and attract new adult consumers. As part of the campaign, the brand plans to stage a series of party appearances this autumn, with influencer duo Georgia Wood and Maddie Grace Jepson joining Malibu to surprise consumers at selected events. The activity will feature a branded van, product sampling and merchandise. Malibu, which has been part of the Pernod Ricard Group since 2005, sells more than 3.9 million nine-litre cases annually across 155 markets worldwide. Its existing RTD cocktail range sells more than one million cases each year, according to the company. With Malibu Punch, the brand aims to strengthen its position in the expanding RTD market by combining a higher-strength format with accessible, fruit-forward flavours and convenient packaging.

Bel UK has expanded its functional snacking portfolio with three new products across its Babybel and GoGo Squeez brands. The launches include Babybel Happy Gut, a cheese snack containing one billion live cultures, alongside GoGo Squeez Energy and Recharge, which mark the fruit snack brand's first expansion into adult functional snacking. Babybel Happy Gut combines the brand's traditional cheese snack with one billion live cultures of Lactobacillus rhamnosus per portion, while also providing a source of calcium. The launch builds on the introduction of Babybel Protein, which Bel UK said has generated incremental sales, with 29% of purchases contributing additional growth to the brand since its launch. The new Happy Gut variant joins Babybel Light and Protein as part of the brand's efforts to offer consumers a wider range of snacks with different nutritional attributes. Babybel Happy Gut is available nationwide at Tesco, Sainsbury's, Asda and Morrisons, with a recommended retail price of £2.45. Meanwhile, GoGo Squeez has entered the adult functional snacking market with the introduction of Energy and Recharge, two fruit-based pouches containing added vitamins and minerals. The range is aimed at younger adult consumers seeking functional benefits from their food, with Bel UK citing research indicating that 78% of Millennials and Gen Z consumers actively look for such attributes. GoGo Squeez Energy combines apple, mango and orange with vitamins B2 and B6, which contribute to normal energy-yielding metabolism and the reduction of tiredness and fatigue. The Recharge variant features apple, pineapple and passionfruit, alongside vitamins B3 and B5, calcium and magnesium. The latter contributes to electrolyte balance, positioning the product as a snack option for active consumers. The launches follow a period of growth for GoGo Squeez, with the brand reporting a 63% increase in sales value and a 59% rise in volume year on year. Both variants are available in ambient multipacks of four 90g pouches at Tesco and Sainsbury's, priced at £2.75. David Brandman, managing director of Bel UK, said: "Consumers increasingly want convenient snacks that fit around busy lives while delivering more. These launches show how we're responding to that shift by evolving our biggest brands to meet new needs and occasions." He added: "Babybel Protein has already demonstrated the opportunity functional snacking can unlock for the brand, and Happy Gut takes us into another new space. At the same time, Energy and Recharge open GoGo squeeZ up to an entirely new audience."