As the holiday season approaches, Baileys Chocolate has launched its latest product innovation: Baileys Chocolate Caramel Whirl. Developed by chocolatier Lir Chocolates, this new treat is set to hit shelves across the UK this month, targeting both impulse buyers and gift-givers during the peak festive shopping period. The Caramel Whirl will be available in two formats: a single unit priced at £1, to be sold in high-traffic retailers such as Sainsbury’s and Asda, and a triple pack retailing for £2.75, available at Tesco, Waitrose and Morrisons. This dual-format approach aims to capture a broad spectrum of consumer preferences, from casual indulgence to thoughtful gifting. Ethan Duffey, brand manager for Baileys Chocolate, said: “The Chocolate Caramel Whirl is expected to be one of the brand’s most successful seasonal NPDs yet”. He also highlighted the importance of aligning with current consumer trends, noting that today’s shoppers are increasingly value-conscious while still seeking high-quality, experiential treats. Baileys Chocolate Caramel Whirl features a distinctive whirl-shaped milk chocolate shell, filled with a soft marshmallow centre and a layer of smooth caramel, all infused with the iconic flavour of Baileys Original Irish Cream. This combination is designed to resonate with festive shoppers looking for indulgent options that evoke nostalgia while meeting modern taste preferences. Recent market analysis indicates that Baileys Chocolate was the fastest-growing premium chocolate brand during the 2024 holiday season, highlighting a robust consumer demand for high-quality, indulgent products. The introduction of the Caramel Whirl aligns perfectly with this trend, as 61% of UK consumers are reportedly seeking 'permissible indulgences' during the festive period. The product’s launch comes at a time when premium novelty treats are outperforming the broader confectionery category, suggesting a ripe opportunity for Baileys to solidify its market presence.

The Magnum Ice Cream Company has entered into a strategic partnership with Chilean start-up NotCo to leverage the company's cutting-edge artificial intelligence platform, Giuseppe AI. Magnum aims to use the AI tool to reformulate existing products and develop new offerings, catering to evolving consumer demands ahead of its public listing in November. Zbigniew Lewicki, chief research, design and innovation officer at Magnum, highlighted the dual focus of the initiative: addressing consumer desires for indulgence alongside a growing preference for healthier, more sustainable options. "We believe that the real magic happens when AI, robotics and human expertise come together, each exceptional on its own, but exponentially more powerful in combination,"she said. NotCo, which has already made waves in the industry by collaborating with major food companies like Kraft Heinz on plant-based products, will utilise its AI technology to analyse caloric content, explore innovative plant-based formulations and manage rising commodity costs. Matias Muchnick, CEO of NotCo, added: "'It's extraordinary that ten years after we first envisioned AI transforming everything, we're now helping, among others, the world's largest ice cream company overcome their most complex growth and innovation challenges". He continued: "As we look ahead to our next chapter, we’re beyond excited to partner with TMICC and supercharge its innovation roadmap with our AI technology". The collaboration is expected to enhance Magnum's ability to respond swiftly to changing consumer preferences, particularly in light of the ongoing 'Make America Healthy Again' movement and inflationary pressures affecting raw ingredient prices. By employing AI, Magnum aims to streamline product development processes, enabling faster responses to market trends and consumer feedback.

The English Cheesecake Company has partnered with confectionery brand Swizzels to launch a new cheesecake product inspired by Swizzels’ Drumstick Squashies sweets. The Squashies Cheesecake Slices combine creamy, fruity layers of cheesecake with the flavour of the popular pink and white chewy sweets. They are topped with a white chocolate drizzle and pink sprinkles on the English Cheesecake Company’s signature crunchy biscuit base. This is the latest addition to the brand’s Collaboration Collection, with previous varieties including Lemon & Mascarpone, Salted Caramel & Honeycomb and the best-selling Vanilla & Biscoff. Charlotte Roberts, head of marketing at English Cheesecake Company, described the NPD as the brand’s “most exciting flavour yet,” commenting: “We teamed up with the iconic Swizzels to create something unique, fun and totally delicious”. The slices debuted in Sainsbury’s from 11 September and are available for a limited time.

UK-based Lost Sheep Coffee has launched a new range of espresso coffee concentrates designed for at-home preparation, expanding its portfolio beyond ready-to-drink iced coffee. The new products – available in Pure Espresso and Caramel varieties – are made using the brand’s signature speciality-grade 'Get To The Hopper' blend, a mix of Guatemalan and Brazilian arabica beans. Each 500ml bottle provides around ten servings and can be diluted with milk or water to create iced lattes or long blacks. According to the company, the concentrates are the first in the UK to provide full “farm to bottle” traceability, allowing consumers to follow the coffee’s supply chain from origin to final product. Stuart Wilson, founder of Lost Sheep Coffee, said: “With almost half of coffee drinkers (49%) choosing coffee at home over take out, concentrates are set to explode in 2026 as consumers look to recreate coffee shop quality at home, at a fraction of the cost. What they offer is the opportunity to create café-quality craft coffee in the comfort of your own home, with no expensive equipment or barista skills required."   “Right now, there are a handful of mainstream brands on the market, but none that offer espresso strength speciality-grade coffee with full traceability. This is where our new Espresso Coffee Concentrates come in…"  “Made with our signature Get To The Hopper Coffee – a blend of the highest quality Guatemalan and Brazilian Speciality Grade Arabica beans, which are traceable from origin and freshly ground, brewed, and crafted into our bottles – there is simply no other coffee concentrate on the market that can match us in terms of quality, depth of flavour and provenance.”

Innovative methods of producing food through fermentation could add nearly £10 billion to the UK economy by 2050, according to new analysis. The study, conducted by systems-change company Systemiq with support from the Good Food Institute (GFI) Europe, modelled several scenarios to assess the potential impact of next-generation fermentation on the food and drink sector. Fermentation has long been a staple of food production, but companies and researchers are now adapting the process to create animal-free proteins, fats and other ingredients. These can replicate the taste and texture of meat and dairy, as well as produce alternatives to palm oil, chocolate and cotton. Systemiq estimated that under current policies the UK fermentation market could reach £2.4 billion by 2050. More ambitious interventions, such as increased research and infrastructure investment, could raise this to £5.9 billion – comparable to the size of the UK beer manufacturing industry. Factoring in equipment, raw materials and exports, the overall market value could rise to £8.2 billion, with up to £2.4 billion in exports. The research suggested that under the most ambitious scenario, fermentation could contribute £9.8 billion annually to the economy by 2050. Around a third of this growth would come from precision fermentation ingredients such as animal-free dairy and egg proteins. The findings come as the Food Standards Agency (FSA) launches a one-year Innovation Research Programme to build regulatory expertise in new food production methods, particularly precision fermentation. Backed by £1.4 million from the Department for Science, Innovation and Technology’s Regulatory Innovation Office, the programme aims to support regulatory readiness and provide businesses with clearer approval pathways. The UK government has also invested in academic research hubs including Imperial College London’s Microbial Food Hub and the National Alternative Protein Innovation Centre (NAPIC) at the University of Leeds. Rupert Simons, partner at Systemiq, said: “We see huge potential for the UK to become a global leader in fermentation for food, and hope our research plays a part in making that a reality with regulators and investors.”  Linus Pardoe, senior UK policy manager at GFI Europe, added: “Fermentation is an ancient technology being reimagined to tackle the modern-day challenges facing our food system. These figures reveal the value to the UK economy of a thriving fermentation sector producing familiar, tasty and nutritious food. “The FSA’s new programme is an important step, helping bring new fermentation-made products to market that meet the UK’s gold standard safety regulations, but the government and industry need to invest in order to unlock this full potential.”

Dutch start-up Time-Travelling Milkman (TTM) has secured €2 million in Pre-Series A funding to accelerate the commercialisation of its Oleocream solution – an ingredient designed to enhance creaminess in plant-based and hybrid dairy products. The food-tech company, founded in 2020 and based in Wageningen, has received backing from Sparkalis – the venture arm of Puratos – to support global expansion in premium bakery and patisserie categories, and Evercurious, a venture capital fund backing European early-stage deep-tech start-ups. The round also includes follow-on funding from Oost, a long-standing shareholder and regional development agency in the Netherlands. With production scaled to 1,000 tonnes per year, TTM will use the capital to scale the commercial roll-out of Oleocream in the dairy and dairy alternatives market. With commercial trials underway and new product launches expected in the coming months, TTM hopes to ‘redefine creaminess’ in dairy and plant-based categories across Europe. Oleocream is a clean label, allergen-free ingredient that is rich in unsaturated fats and highly compatible with high-heat processes, fermentation and low acidity applications. TTM describes it as a ‘breakthrough’ solution, designed to tackle three challenges for the alt-dairy and dairy categories: rising prices, ecological disruption and the ‘underwhelming’ taste experience of many plant-based alternatives. According to the start-up, Oleocream can deliver creaminess at a fraction of the cost of dairy fat and lowers product emissions by more than 80%. It is made using a patented process that converts European sunflower seeds into functional ingredients. Its development was propelled by rising consumer demand for healthier and less processed foods, as well as increasing pressure to transition away from tropical fats and toward more sustainable alternatives. It also aims to support the emergence of hybrid dairy, which combine plant-based ingredients with traditional dairy, as a fast-growing category. TTM said consumers will soon enjoy Oleocream in products such as breakfast spreads, desserts and cream cheeses that feature shorter, cleaner and healthier ingredients lists. Dimitris Karefyllakis, co-founder and managing director of TTM, said: “We’re seizing a rare opportunity in a sector where both investments and sales have stalled. “After years of optimization and scaling, we’re ready to deliver Oleocream at commercial volumes efficiently, consistently and affordably.” Top image:  © Time-Travelling Milkman

UK-based organic flour brand Doves Farm is set to enhance its product line-up with the introduction of Organic Ancient Grain Spelt Flakes. This new offering, available from September at an RRP of £3.75 for a 375g pack, reflects the company’s commitment to meeting the growing consumer demand for healthy, clean label breakfast options. The spelt flakes are crafted from just two ingredients: organic whole spelt and organic corn syrup. They are marketed as light, crispy and free from artificial additives, making them a nutritious choice that is high in fiber and a source of protein. This product appeals to health-conscious consumers seeking simple yet wholesome breakfast solutions. Clare Marriage, co-founder of Doves Farm, highlighted the significance of this launch in the context of current market trends. “The introduction of our Spelt Flakes addresses the rising demand for ancient grains in the UK, where spelt flour volume has increased by 5.4% over the past year,” she noted. “Moreover, it responds to consumer concerns regarding ultra-processed foods and the desire for clean label products.” The launch is particularly timely for retailers looking to capture the attention of eco-conscious shoppers. Certified by the Soil Association, the new spelt flakes align with the increasing consumer preference for sustainable and organic food options. Marriage added: “Spelt is one of our hero grains, known for its nutty flavor and nutritional benefits. Our Spelt Flakes fill a significant gap in the market, bringing this ancient grain to the breakfast aisle in a convenient format.” Doves Farm has positioned itself as a pioneer in the organic sector since its establishment in 1978, with a diverse range of products that includes 24 different types of flour and various organic food items. The company has been instrumental in reintroducing ancient grains to the UK market, offering options such as Einkorn, Emmer and Khorasan alongside its traditional flours.

Premier Foods, a player in the UK food sector, has announced a £19 million investment in its Ambrosia factory located in Lifton, Devon. This move is aimed at increasing production capacity and improving operational efficiency in response to rising consumer demand, particularly for the brand's popular porridge pots. The investment will be implemented in two phases over the next three years. The first phase, which involves £9 million, focuses on modernising existing production lines for Ambrosia rice pudding and custard. This includes the installation of a new custard filling line and high-speed packing technology designed to streamline operations and enhance efficiency. Additionally, this phase will transition the packaging to fully recyclable materials, aligning with sustainability goals. The second phase, which will require an additional £10 million, includes a small factory extension to accommodate a new custard-making plant. This phase is expected to be completed by next summer and will further bolster production capabilities at the site. Premier Foods' investment is not only a response to the growing popularity of its Ambrosia porridge pots, launched in 2022, but also a commitment to the local community and workforce. The Lifton site has been integral to the region since 1917, currently employing over 320 staff members and producing approximately 65 million kilograms of custard and rice pudding annually, utilising more than 50 million litres of milk sourced from local West Country farms. Rachel Matheson, factory general manager at the Lifton site, said: “This investment shows how committed we are to Lifton and to keeping our manufacturing here in the UK. Ambrosia is one of Britain’s most loved food brands, and we’re proud to keep making it right here in Devon.” The investment also aligns with Premier Foods’ broader growth strategy, which focuses on enhancing supply chain efficiency, boosting productivity and facilitating innovation across its manufacturing sites. The company is also implementing energy-efficient processes, which are expected to reduce energy consumption by 50% compared to traditional methods.

Tate & Lyle has unveiled its proprietary formulation tool, Tate & Lyle Sensation, in the Asia-Pacific region. This tool is set to transform the product development process, particularly within the rapidly evolving yogurt category, by aligning consumer preferences for mouthfeel with precise ingredient solutions. The launch of Tate & Lyle Sensation marks a significant advancement in the company’s commitment to enhancing mouthfeel capabilities, a critical aspect of consumer satisfaction in F&B products. This innovative tool translates consumer desires into scientific sensory language, enabling food manufacturers to create products that meet specific mouthfeel attributes more efficiently. Forrest Evans, head of category development and planning for Asia-Pacific at Tate & Lyle, said: “The yogurt category in Asia is evolving quickly, with consumers increasingly seeking healthier, versatile and indulgent options without sacrificing texture". He added: "Tate & Lyle Sensation streamlines the formulation process, allowing our customers to deliver superior sensory experiences faster and more accurately”. The tool operates through a unique three-step process: Insight: Mapping consumer preferences for mouthfeel across various geographies and food categories. Translate: Converting consumer feedback into a scientific sensory lexicon. Solution: Developing a customised toolkit of ingredient solutions tailored to achieve desired mouthfeel characteristics. This launch is particularly relevant in markets like China, where yogurt is not only a popular food choice but also a symbol of wellness. Tate & Lyle's research identified two primary consumption occasions for yogurt in China: as a health-promoting option consumed after meals and as an indulgent treat enjoyed during breaks. These insights further underscore the need for products that deliver on both taste and texture. Marcia Petit, global head of sensory at Tate & Lyle, noted that mouthfeel is essential for creating appealing yogurt products. “Our research shows that consumers in Asian markets are looking for both sensory delight and nutritional value,” she said. She continued: “Tate & Lyle Sensation helps translate those consumer desires into actionable insights, making it easier for manufacturers to deliver the exact textures consumers crave”. This initiative builds on Tate & Lyle’s extensive expertise in ingredient innovation, particularly following its recent acquisition of CP Kelco , which has enhanced its portfolio of mouthfeel ingredients. The company now offers a comprehensive range of solutions, including starches, fibres, gums, pectins, sweeteners and proteins, positioning itself as a leader in the realm of food texture and mouthfeel.

Rahul Goyal Molson Coors Beverage Company has announced the appointment of Rahul Goyal as its new president and chief executive officer, effective 1 October 2025. Goyal, who currently serves as the company’s chief strategy officer, will succeed Gavin Hattersley, who will remain in an advisory role until the end of the year to facilitate a smooth transition. Goyal’s promotion comes after a 24-year tenure at Molson Coors, where he has played a pivotal role in shaping the company’s strategic direction. His extensive experience spans various executive positions, including chief information officer in the UK and chief financial officer in India. Most recently, as chief strategy officer, Goyal has been instrumental in expanding the company’s portfolio and driving its 'beyond beer' strategy, which includes successful partnerships with brands like The Coca-Cola Company and Fever-Tree. David Coors, chair of the board, commented: “After an extensive CEO succession process, it was clear that Rahul brought the right experience and vision needed to drive the next phase of growth for Molson Coors”. Coors also highlighted Goyal’s strong institutional knowledge and his eagerness to introduce innovative thinking that aligns with the company’s strategic priorities. Goyal’s track record of fostering partnerships and managing acquisitions, including those of Zoa and Naked Life, positions him well to lead Molson Coors through an evolving beverage landscape. His appointment comes at a time when the company is looking to capitalise on emerging consumer trends and expand its reach beyond traditional beer offerings. In his statement, Goyal acknowledged the challenges and opportunities ahead. “I am honoured to take on the CEO role and lead this company towards its next chapter of growth,” he said. Goyal emphasised the importance of leveraging Molson Coors’ legacy of strong brands and a dedicated workforce to meet the demands of today’s market. Outgoing CEO Gavin Hattersley praised Goyal’s dedication and results-driven approach, noting that he has consistently demonstrated the ability to apply purpose and clarity to his work. “I have no doubt that he will inspire this team and lead Molson Coors to its full potential,” Hattersley remarked. With Goyal at the helm, Molson Coors is expected to continue its expansion into non-alcoholic beverages and flavoured options, reflecting a broader industry trend towards diversification. The company’s portfolio includes well-known brands such as Coors Light, Miller Lite and Blue Moon, alongside newer entries in the seltzer and spirits categories.

Yoplait has made an entry into the kids’ yogurt market with the launch of Petits Filous Natural, the first-ever natural unsweetened yogurt specifically designed for children. This product, available in a 450g sharing pot, is fortified with calcium and vitamin D and contains no added sugar, honouring the brand's commitment to enhancing children's nutrition across the UK. The introduction of Petits Filous Natural comes in response to statistics indicating that over 1 million children in the UK are at risk of poor growth and development due to deficiencies in essential nutrients such as calcium and vitamin D. Recent data highlights a troubling decline in calcium intake among children, with nearly 20% of 4- to 10-year-olds clinically deficient in vitamin D, leading to a resurgence of bone health issues like rickets for the first time since the 1950s. Ewa Moxham, head of marketing at Yoplait, said: “With 61% of children aged 0-9 consuming yogurts outside the kids’ category, primarily plain and Greek yogurts, we recognise a gap in fortified options critical for healthy development”. The new Petits Filous offering aims to bridge this gap by providing a nutritious alternative that meets both taste and health needs. The 450g format is designed for practicality, allowing for multiple servings, making it suitable for various occasions, including breakfast. Parents can customise their servings with fruits, nuts and seeds, promoting a fun and engaging way to incorporate healthy eating habits into children's diets. The product is priced at an RRP of £1.95 and is expected to resonate with both existing and new consumers in the kids’ yogurt category, reinforcing Yoplait’s long-standing commitment to fortification and nutritional excellence. The brand has been a leader in this space for over 15 years, with its established products like Petits Filous and Frubes already recognised for their calcium and vitamin D content.

Heineken has announced a landmark acquisition of Florida Ice and Farm Company (FIFCO), acquiring the remaining 75% stake in Distribuidora La Florida and other beverage and retail assets for approximately $3.2 billion. This move is set to significantly enhance Heineken's presence in Central America, particularly in Costa Rica and Panama, where the company aims to tap into expanding profit pools in the beverage market. The acquisition includes a diverse portfolio featuring Costa Rica's iconic Imperial beer, a substantial soft drink business and ownership of over 300 retail outlets under the Musmanni brand. Additionally, Heineken will gain full ownership of Heineken Panama and strengthen its partnership in Nicaragua’s leading beverage company, Compañía Cervecera de Nicaragua. Dolf van den Brink,Heineken’s CEO, described the acquisition as a transformative milestone that will unlock new growth opportunities. “By integrating FIFCO’s iconic brands and market expertise, we are accelerating our EverGreen strategy and entering new profit pools across Central America,” he said. This transaction is expected to be immediately accretive to Heineken's operating margin and earnings per share. The total cash consideration for the equity stakes implies an acquisition multiple of 11.6x EV/EBITDA based on 2024 results, reflecting the robust financial health of the acquired businesses. The deal has received unanimous approval from FIFCO's board and is subject to shareholder and regulatory approvals, with completion anticipated in the first half of 2026. This acquisition continues Heineken's long-standing relationship with FIFCO, dating back to 1986, and builds on a previous investment in FIFCO’s beverage business. The strategic rationale behind the acquisition includes consolidating market leadership in Costa Rica, where Heineken will benefit from a well-established route-to-consumer model and a leading position in both beer and non-alcoholic beverage categories. Heineken's expansion into Central America aligns with its EverGreen strategy, which emphasises premiumisation, innovation and sustainable growth across high-potential markets. The acquisition is expected to generate significant revenue and cost synergies as Heineken applies its global best practices in commercial execution and operational efficiency. Following the transaction, Heineken will hold a 100% stake in Distribuidora La Florida and the beyond beer business in Mexico, alongside a 49.85% stake in Compañía Cervecera de Nicaragua. The integration of these assets is projected to deliver run-rate cost savings of approximately $50 million. With this acquisition, Heineken is poised to strengthen its market position in Central America, leveraging FIFCO’s established brands and distribution networks to drive future growth. The company remains committed to its long-term target of maintaining a net debt-to-EBITDA ratio below 2.5x, continuing its previously announced €1.5 billion share buyback programme unaffected by the transaction. Featured image credit: ©Florida Ice and Farm Company