Brazilian meat processor JBS is expanding its manufacturing base in the Middle East with a $150 million joint venture in Oman, strengthening its exposure to fast-growing halal and food-security-driven markets. The company has agreed to form an 80:20 joint venture with Oman Food Capital (OFC), the agri-food investment arm of the state-backed Oman Investment Authority. The deal adds Oman to JBS’s regional network, which already includes two facilities in Saudi Arabia and one in the United Arab Emirates. Under the agreement, the new venture will consolidate two existing Omani production assets: A’Namaa Poultry Co’s unfinished poultry plant in Ibri, northern Oman, and Al Bashayer Meat Company’s beef and lamb processing facility in Thumrait in the south. OFC is the largest single shareholder in Al Bashayer. JBS said the equity investment would primarily fund the completion of the poultry facility, while also integrating red meat operations. Once fully operational, the combined sites are expected to reach a static production capacity of around 300,000 tonnes annually, including daily processing capacity of roughly 1,000 head of cattle, 5,000 lambs and 600,000 chickens. Production at the beef and lamb facility is expected to begin within six months, with the poultry site scheduled to come online within a year. The company said the venture aligns with Oman’s Vision 2040 economic diversification strategy, with a focus on domestic food security and import substitution. Beyond supplying the local market, JBS said the project would position Oman as a regional hub for halal meat production, targeting export markets across the Middle East, Africa and Asia. For JBS, the move underscores a broader push to deepen its presence in emerging markets where population growth, protein demand and government-backed food security initiatives are driving long-term investment. In an investor presentation published in November, the company said Africa and the Middle East together accounted for 3% of net revenue by consumption, indicating room for expansion. JBS owns brands including Seara and operates a global protein portfolio spanning beef, poultry, pork and value-added foods.

Artisan producer Sublime Butter has partnered with craft chocolatier Harth Chocolate to launch No. 20 Hot Chocolate Butter, a limited-edition collaborative product aimed at the premium gifting and speciality foods market. Designed as a cross-category hybrid product, No. 20 Hot Chocolate Butter blends cream, salt, dark chocolate and warming spices, creating a versatile flavoured butter positioned for both sweet applications and beverage use. The product is free from additives and artificial ingredients, aligning with clean-label and premium artisan food trends. The butter is designed to function across multiple consumption occasions, including bakery, brunch and dessert categories. Suggested uses include spreading on pastries and breads, pairing with pancakes, waffles and crêpes or incorporation into dessert recipes. The product can also be melted and combined with milk to create a premium hot chocolate drink, positioning it as a dual-purpose foodservice and retail offering. The collaboration brings together two Somerset-based brands with strong artisan credentials. Sublime Butter has built a reputation for high-impact flavour innovation, holding more than 33 Great Taste Awards and the Golden Fork accolade. Harth Chocolate is known for its ethical sourcing, eco-conscious packaging and sustainability-led production values. Tony Ho, managing director and head chef at Sublime Butter, said: “Collaborations only work when values and standards align. Working with Harth allowed us to create something genuinely new for the category. The gift chocolate space is often crowded but predictable. No. 20 was designed to disrupt that by creating a product that crosses boundaries between butter, chocolate, beverage and gifting.” The product is being released as a limited-run, handmade batch, creating scarcity appeal for premium retailers, farm shops, delis and speciality food outlets. Distribution is currently direct-to-consumer via Sublime Butter’s online platform, with potential for selective wholesale partnerships.

Alex Turnbull Yili Group has appointed Alex Turnbull as chief executive officer to lead its five New Zealand companies: Westland Milk Products, Oceania Dairy, Canary, EasiYo and Pure Nutrition. He will assume the role on Monday, 16 February and report to Zhiqiang Li, director of Yili Oceania business division in the region. Turnbull, an experienced New Zealand agribusiness executive, was previously CEO of Manuka Health, where he oversaw a business turnaround that improved profitability, cash flow and operational performance. His past roles include senior executive and board positions at Fonterra, including managing director for Latin America, as well as leadership positions across global ingredients, nutrition and consumer businesses. Li said: “Yili’s investment in our high-value strategy is continuing to reap dividends with extra production capacity in the high-value protein and fats categories, leading to increased global sales. Across a number of categories, demand continues to outstrip supply." He continued: “Alex brings with him more than three decades of senior leadership experience with a strong New Zealand focus across the global dairy and food sectors, spanning ingredients, consumer brands and foodservice". “He has a mandate to strengthen performance, deepen farmer and customer partnerships, and support the long-term success of Yili’s New Zealand businesses.’’ Turnbull added: “New Zealand plays a unique and important role in Yili’s global portfolio. I’m excited to be joining the business and to work closely with our farmers, customers and teams to build on the strong foundations already in place and create enduring value together.”

Takis is launching six new rolled snack flavours this spring, ranging from zero heat to hot, under its 'All Intense, Not All Spicy' campaign. The new flavorus include: Xtreme Lime   – citrus-forward, zero heat. Smokin’ BBQ  – smoky barbecue, mild heat. Jalapeño  – classic green pepper, hot. Pickle Punch  – dill pickle tang, medium heat. Crazy Buffalo  – tangy buffalo sauce, medium heat, available exclusively at Kroger. Hot Honey  – sweet and spicy, hot, available exclusively at Walmart. All six varieties are made without artificial colours and are sold in 3.25oz and 9.9oz packages. Takis plans to remove artificial colours across its entire portfolio by the end of 2026. Sandra Kirkpatrick, senior director of marketing at Takis, said: "These All Intense, Not All Spicy flavours show that intensity isn't one-dimensional. From zero heat to hot, this new line-up allows us to reach consumers and delivers craveable flavors for every taste preference – giving snackers more ways to experience Takis snacks in a way that matches their intensity." The new flavours have been available at retailers nationwide since Monday, 9 February, with select varieties sold exclusively at certain stores.

Trubar, the US protein bar brand known for its dessert-inspired flavours and clean-label positioning, has been acquired by Turkish snack giant ETi Gıda in an all-cash transaction valued at $173 million. The deal includes no earn-out and transfers 100% ownership of Trubar to ETi. The acquisition represents a major growth milestone for Trubar and a strategic expansion move for ETi Gıda, which is seeking to strengthen its presence in North America while building a broader global better-for-you snacking portfolio. Trubar founder and CEO Erica Groussman will remain in her role, and the company’s leadership team and employees will continue operating the brand independently, maintaining its vision, culture and operating model. “By joining the ETi family, we’re not changing who we are; we’re doubling down on it,” said Groussman. “Our products, people, and values remain at the heart of everything we do. What changes is our ability to deliver with greater consistency, innovate faster, and reach more consumers around the world”. Founded in 2019, Trubar has quickly positioned itself as a disruptor in the protein bar and better-for-you snacking category. The brand is known for its plant-based, gluten-free, dairy-free, soy-free and sugar alcohol-free formulations, paired with indulgent, dessert-inspired flavours and playful, culture-forward branding. Over the past year, Trubar expanded distribution to more than 21,000 retail locations across the US, including Costco, Target, Whole Foods, Albertsons and Erewhon. The company reported nearly $100 million in gross revenue in 2025, more than doubling the category’s five-year growth rate. It has also broadened its portfolio with the launch of Trubar Kids, extending its brand positioning to family and children’s nutrition. The partnership with ETi Gıda is expected to significantly accelerate Trubar’s ability to scale operations, strengthen supply chain infrastructure, and enter new international markets while maintaining brand autonomy. For ETi Gıda, a family-owned company founded in 1961, the acquisition represents a strategic entry point into the US clean-label and functional snacking segment. “Welcoming Trubar into the ETi family is a strategic step in expanding our presence in North America, one of the most influential markets globally, shaping the future of snacking,” said Firuzhan Kanatlı, chairman of the board of ETi Gıda. “By combining ETi’s operational expertise and scale with TRUBAR’s strong clean-label portfolio and agility, we believe both brands are well positioned for long-term global growth,” Kanatlı continued. ETi Gıda operates nine production facilities and employs nearly 8,500 people worldwide, with a diversified portfolio spanning biscuits, cakes, chocolate, wafers, savoury snacks, functional foods, frozen and chilled products, gluten-free lines and baby food. The company is recognised for its vertically integrated manufacturing, advanced R&D capabilities and long-standing consumer trust in its home market and international regions. Under ETi’s ownership, Trubar will retain its brand identity and operating structure, while gaining access to global manufacturing capabilities, international distribution networks and operational scale. The companies describe the deal as a platform for long-term international expansion rather than short-term integration. “ETi Gıda isn’t just a snack company, it’s a brand people grow up with,” Groussman said. “For generations, it’s been part of everyday moments that matter, creating an emotional connection rooted in happiness and trust. That idea deeply resonates with me, and I’m excited to bring that same spirit to Trubar as we expand our footprint globally.” With strong US retail momentum, brand loyalty, and a differentiated product portfolio, Trubar now enters its next growth phase backed by one of the world’s most established snack manufacturers, positioning it to evolve from a domestic category disruptor into a global better-for-you snacking brand.

British hummus brand ChicP has launched what it calls 'the UK’s first-ever' functional hummus range, positioning the brand at the forefront of health-led innovation within the chilled dips category. The new range has been developed to meet growing consumer demand for gut-health support, increased fibre intake and functional nutrition, while maintaining premium taste and clean-label credentials. ChicP’s innovation centres on replacing water with aquafaba (chickpea water), boosting fibre and protein content while reducing waste, alongside the use of extra virgin olive oil instead of rapeseed oil to enhance nutritional quality. Designed to deliver tangible health benefits without compromising flavour or versatility, the range targets consumers seeking plant diversity, digestive support and everyday functional eating – expanding hummus beyond a traditional dip into a core lifestyle food. “We created this functional range to enable consumers to choose healthier eating habits without compromising on flavour or convenience,” said Hannah McCollum, founder of ChicP. “We’ve pushed the boundaries of what hummus can be – delivering targeted benefits for gut health, plant diversity and functional nutrition, while keeping taste at the heart of everything we do.” The new range features five SKUs, each designed with specific nutritional and functional benefits: Velvet Good Gut Hummus – enriched with Aquamin, a natural seaweed-derived calcium source that supports digestive enzyme function and gut microbiome health; delivers 4 Plant Points Velvet Green Queen Hummus – a Green Goddess-style blend of peas, spinach, parsley and basil, delivering 6 Plant Points and high fibre content Velvet Beetroot & Horseradish Hummus – bold, earthy flavour with warming spice, offering 6 Plant Points and high fibre Velvet Hummus: High in Fibre – a Great Taste Award winner known for creamy texture and premium flavour Indulgent Velvet Truffle Hummus – created with The Truffle Hunter, delivering premium savoury notes and 4 Plant Points The functional hummus range is now available through major premium and health-focused retailers, including Ocado, Whole Foods Market, Planet Organic, Midcounties Co-op, Booths, Abel & Cole, Selfridges and independent farm shops nationwide. The range will retail at £2.50 RRP per 150g pot, with the Truffle variant at £2.75 RRP.

A-Sha Foods, known for its air-dried noodles and snacks, is set to release the first 'SpongeBob SquarePants'-inspired ramen noodle cups. The launch coincides with the release of The SpongeBob Movie: Search for SquarePants . The limited-edition collection features three character-themed cups, celebrating Bikini Bottom’s fictional Good Noodle Award: SpongeBob Ready for Ramen: a rich, creamy tonkotsu broth. Patrick Miso Hungry: a miso-flavoured cup with bold flavour. Squidward Showstopping Shoyu: a umami-forward shoyu flavour. All cups are vegan, contain no added MSG, have lower sodium than comparable brands, and can be prepared in three minutes. The ramen cups are available at Amazon and Walmart, priced at $26.99 per six-cup tray, with each tray sold by character.

US-based ingredient supplier Fiberstar has launched a citrus fibre designed to replace acacia gum in beverages, targeting manufacturers grappling with supply instability, ethical sourcing concerns and rising formulation risk linked to gum arabic. The new ingredient, Citri-Fi Pro, is positioned as a natural emulsification and stabilisation solution that can replace up to 75% of acacia gum or modified food starch in beverage formulations. Acacia gum, widely used in flavoured beverages, emulsified drinks and concentrates, is largely sourced from Sudan and neighbouring regions that have faced prolonged geopolitical instability. Disruption risks and heightened scrutiny around human rights and environmental impacts have pushed beverage companies to reassess their reliance on the ingredient. Fiberstar said the launch comes as food and drink manufacturers prepare for tighter supply-chain accountability requirements, including the proposed EU Corporate Sustainability Due Diligence Directive, which would require companies to identify and mitigate human rights risks across their sourcing networks. “Beverage makers are actively seeking alternatives as regulatory and ethical pressures reshape ingredient sourcing,” said John Haen, president and chief executive of Fiberstar. “Future access to acacia gum from conflict-affected regions is increasingly uncertain.” Citri-Fi Pro is derived from upcycled citrus fruit and produced using a physical process rather than chemical modification, according to the company. Fiberstar said the ingredient offers cost-in-use savings by reducing overall hydrocolloid requirements, while allowing brands to maintain beverage stability, mouthfeel and shelf life. The ingredient can be labelled as citrus fibre, dried citrus pulp or citrus flour, which may appeal to clean-label beverage brands seeking simpler declarations. It is allergen-free and gluten-free. For beverage manufacturers, the development highlights a broader shift away from single-origin, geopolitically exposed ingredients toward fibres and texturisers with more diversified and transparent supply chains. Fiberstar, a privately held company headquartered in Wisconsin, specialises in citrus-based fibres used across food and beverage applications, including drinks, dairy alternatives, sauces and pet food. Its Citri-Fi portfolio is already used by manufacturers seeking alternatives to modified starches and traditional gums.

European dairy company DalterFood Group has launched production at its new cutting and packaging facility for hard cheeses in Emilia-Romagna. The new plant, located in the heart of Italy’s renowned cheese-making region, is designed to increase production capacity, improve manufacturing efficiency and strengthen service levels for customers across domestic and international markets. Andrea Guidi, general manager of DalterFood Group, said: “The opening of the new plant marks an important step in our Group’s development path". Guidi continued: “2025 was an extraordinary year for us, with record revenues of €200 million, confirming the strength of our business model and the value of the work carried out by our entire team. The new packaging site in Parma is the next step on this journey: a strategic investment that enables us to increase production capacity and respond even more effectively to customer needs.” The facility will play a key role in supporting rising global demand for Italian cheeses, particularly Parmigiano Reggiano. The facility, acquired by DalterFood Group in 2022, underwent a €1 million modernisation and investment program in 2025, which included the installation of new packaging lines and extensive refurbishment works. The new plant is equipped with advanced technologies designed to meet the highest standards of food safety, product quality and operational efficiency. Sustainability was also a central pillar of the renovation, with investments aimed at improving energy efficiency, reducing environmental impact and promoting responsible supply chain practices. According to the company, the project reflects DalterFood Group’s long-term commitment to innovation, skills development and maintaining strong ties to the Emilia region – the historic heart of its cheesemaking tradition. The launch of the Emilia-Romagna plant reinforces the Group’s ambition to strengthen its role as a key European supplier of premium Italian cheeses while building a scalable platform for long-term international growth.

US-based cannabis beverage brand Willie’s Remedy+ has raised $15 million in a Series A funding round to support a national retail rollout, as THC-infused drinks gain traction with mainstream consumers. The round was led by Left Lane Capital with participation from Second Sight Ventures. Since launching less than a year ago, the brand said it has sold more than 400,000 bottles online, achieving a projected annualised revenue run rate of roughly $80 million. Willie’s Remedy+ offers THC-infused spirits, seltzers and shots formulated with hemp-derived cannabinoids, including THC, CBD and CBG, alongside L-theanine. The brand is positioned as an alternative to alcohol, delivering a short-acting, balanced experience that appeals to both cannabis-curious consumers and regular users. The funding will support a retail expansion in 2026, leveraging JuneShine Brands’ – the commercial and distribution partner behind Willie’s Remedy+ – established three-tier distribution network. Willie’s Remedy+ plans to launch with a ten-SKU portfolio across outlets including Total Wine, Lowe’s, Binny’s and TXB. The brand previously tested limited retail placements, quickly ranking among top-selling THC beverages. “Retail will become our primary growth engine,” said Greg Serrao, co-founder and CEO of JuneShine Brands, which provides sales, marketing, and distribution for Willie’s Remedy+. For investors and industry observers, the round underscores growing consumer demand for cannabis beverages and signals the potential for category expansion beyond online sales. Left Lane Capital partner Laura Sillman said the brand’s combination of “cultural authenticity” and repeatable consumer occasions made it an attractive investment in the evolving cannabis sector. Willie’s Remedy+ also integrates social responsibility into its business, contributing to Willie Nelson’s Farm Aid Foundation to support US farmers. The brand’s growth reflects broader trends in functional, alternative adult beverages as cannabis legalisation expands in the US, creating new opportunities for beverage manufacturers, distributors, and retailers looking to capitalise on the emerging THC-infused drinks category.

UK natural energy drink brand Tenzing is expanding beyond caffeine-led propositions with the launch of a new functional sub-range, as competition intensifies in the energy category and retailers seek clearer benefit-led innovation. The company will roll out the Natural Energy+ range this month, starting with a Lion’s Mane variant designed to support focus and mental clarity, marking its first move into mushroom-based functionality . The beverage, which comes ina Fiery Mango flavour, will launch nationwide in around 700 Tesco stores from today (9 February), with further distribution via Amazon, Tenzing’s direct-to-consumer channel and independent wholesalers. A second variant in the Natural Energy+ range is scheduled for launch in April. The move reflects growing demand for energy drinks positioned around specific functional outcomes rather than short-term stimulation, particularly among younger consumers seeking sustained energy, cognitive support and cleaner ingredient decks. Lion’s Mane, a functional mushroom increasingly associated with focus and mental performance, has gained traction across supplements and nootropic beverages, but remains relatively new to the mainstream energy aisle. Alongside the mushroom extract, the drink contains magnesium and vitamin D to support energy metabolism, and uses natural caffeine sourced from green coffee. The product is low-calorie and free from artificial ingredients, in line with the brand’s existing positioning. Founder Huib van Bockel said the launch signals a strategic evolution for the brand. “The next generation expects more from energy drinks than a short burst of stimulation,” he noted. “They want energy that supports how they feel and perform throughout the day.” For retailers, the range also introduces clearer on-pack functional signposting, as brands compete for shelf space in an increasingly fragmented energy market that spans performance, wellbeing and lifestyle use occasions. The launch comes as established and challenger brands alike look to premiumise parts of the energy category through functional claims, natural credentials and sustainability messaging, while navigating regulatory scrutiny and consumer concerns around sugar and artificial additives. Tenzing, founded in 2016, describes itself as the UK’s number one natural energy brand and is now stocked by all major UK grocery multiples. The company is a certified B Corp and was the first carbonated soft drink brand globally to introduce on-pack carbon footprint labelling. Natural Energy+ Lion’s Mane will retail at £2.99 for a 500ml can.

Jennifer Moss Jennifer Moss, chief R&D officer at Pladis, explores how shifting consumer priorities around health, personalisation and sustainability are redefining the future of snacking, and why brands must balance functional innovation, ethical sourcing and flavour to stay relevant and competitive. From functional snacks delivering holistic benefits to a rising focus on generational health and sustainability, the future of snacking is being driven by a major shift in consumer priorities. No longer just about indulgence, today’s consumers want options that satisfy cravings while supporting their health, lifestyle goals and ethical values. As the snacking landscape evolves, one truth remains: taste still leads. Brands face the challenge of balancing innovation for health- and eco-conscious consumers with the bold, satisfying flavours that keep them coming back. Smarter snacking: The crossover between health, wellness and beauty Attitudes towards ‘healthy’ eating have shifted to put more emphasis on getting the best out of what you consume, rather than restriction. With more information than ever at our fingertips and a constant stream of wellness advice on social media, people are more conscious about the nutritional value of the foods they eat and have a better understanding of how gut health interacts with our overall wellness – from immunity to mental health and skin. This is creating increased scope for functional and fortified snacks that support both beauty and wellness. For example, added ingredients are turning chocolate into something more functional – from probiotics and prebiotics for gut health to collagen for skin health and adaptogens and vitamins for mood support. The holistic wellness trend has been on the rise globally since 2020, with consumers increasingly seeking foods that support their physical, mental and emotional wellbeing – particularly in convenient, on-the-go formats. Today, this shift is especially evident among younger generations, who are prioritising health and fitness and viewing diet as key to improving mental health and boosting energy levels. For the snacking sector, this presents both opportunities and challenges. It encourages brands to reimagine formats and experiment with functional ingredients that deliver meaningful health benefits while supporting increasingly active lifestyles. At the same time, they must strike the right balance between science and indulgence to ensure products remain enjoyable and accessible. The most successful innovations will be those that seamlessly combine functionality with flavour and convenience, embedding health benefits into everyday snacking. Alongside the rising demand for healthier snacking, consumers also want personalisation when it comes to their diets. Technologies like nutrition apps and fitness watches that provide real-time health data, personalised health tests and tailored meal plans have enabled people to be more attuned to their individual dietary needs than ever before. This creates a new frontier for brands: moving beyond broader ‘better-for-you’ claims to products that can adapt to individual goals – whether that’s supporting sleep, boosting focus or sustaining energy levels. As personal health data continues to advance, the challenge for brands will be turning individual insights into snacks that are both tailored and widely appealing. Specialised snacking: Tailoring to generational needs As longevity increases, the focus isn’t just on living longer but ageing well. By 2050, nearly 3.7 million people are expected to live beyond 100. Consumers want to extend their healthy years and are demanding nutrition solutions that cater to their unique needs. For the snacking sector, generational changes are a major growth opportunity. For adults over 50, there’s an increasing need for snacks which support long-term health and target specific areas that start to decline as we age such as calcium boosts for bone density or choline for cognitive function. Meanwhile, health-conscious younger generations, are reaching for snacks that enhance energy, immune support and mental wellbeing. We’re already seeing this trend take shape in fortified snacks with targeted health benefits such as protein-enriched snacks for muscle health in older adults and nutrient-dense options to support children’s cognitive and physical development. For brands, this signals a clear shift away from a one-size-fits-all approach towards more precise strategies, where snacks are designed to deliver clear benefits aligned with different life stages and lifestyle priorities. Understanding – and meeting – the specific nutritional needs of each generation will be essential to serving an ageing population that’s living longer and actively seeking products that support sustained health and wellbeing. Sustainable snacking: Ethical, transparent food sourcing Sustainable food sourcing has become a defining factor in the future of snacking. As consumers grow more environmentally conscious, they’re looking beyond ingredients and nutrition labels – they want to know where their food comes from, how it was produced, and what impact it has on the planet. This shift is driving companies to rethink their supply chains, prioritising ethically sourced ingredients, regenerative agriculture, and transparency from farm to shelf. Whether it's sourcing cacao through fair trade practices, using upcycled ingredients to reduce food waste, or switching to eco-friendly packaging, consumers are rewarding brands that take meaningful action. In today’s ever evolving consumer goods landscape, sustainability is not just a competitive advantage but a business imperative, and those who lead on responsible sourcing will help shape a smarter, more resilient snacking industry for years to come. Looking ahead The ageing population, growing focus on healthy snacking and demand for sustainable food sourcing are key trends reshaping the future of snacking. To stay ahead, brands must respond with agility and purpose – developing functional, personalised, and planet-friendly products that align with shifting consumer needs. In this fast-moving landscape, taste remains just as important. Those that push the boundaries of food innovation and create a well-rounded product offering – while continuing to deliver on flavour – will earn stronger consumer loyalty, drive lasting growth and gain a clear competitive edge.