Wonder Juice, the cold-pressed juice brand known for bold flavours and functional nutrition, has expanded its portfolio with the launch of two new Wonder Green varieties: Clean Green and Veg8 & Cayenne. Designed for consumers seeking both performance and taste, the two new flavours bring fresh energy to the green juice category, targeting daily wellness routines, detox support and adventurous palates. “Clean Green and Veg8 & Cayenne are a natural evolution of the Wonder Juice brand,” said Michele Abo, general manager. “Our consumers want juices that work harder for them, delivering real nutrition, vibrant flavour and variety without compromise. These two new blends bring exciting personality to the green juice category, whether you're looking for something refreshing and light or bold with a little heat.” Positioned as a daily wellness staple, Clean Green offers a crisp, refreshing profile focused on hydration, cleansing and plant-powered nutrition. The blend features kale, spinach, green apple, cucumber, lemon and ginger, delivering a smooth, approachable green juice experience designed for everyday consumption. Created for consumers who prefer bolder flavour profiles, Veg8 & Cayenne layers hearty vegetables with a touch of spice. Ingredients include carrot, beet, celery, cucumber, red pepper, tomato, cayenne and lemon. The cayenne adds gentle heat while enhancing the natural sweetness of the vegetables, appealing to shoppers seeking functional benefits with complexity and heat. The new Wonder Green flavours join the broader Wonder Juice line-up, which spans three established lines, Wonder Beet, Wonder Melon and Wonder Lemon, totalling 11 varieties: Each line targets specific wellness needs, from hydration and immunity to energy, digestion and heart health. Wonder Juice products are made with 100% cold-pressed organic juices using Fair-Trade certified and non-GMO ingredients. The brand emphasises a no-compromise formulation strategy, with no added water or sugar and packages exclusively in 100% recyclable glass bottles. “Wonder Juice responds to consumers' demand for 100% authentic juices with no shortcuts, no added water, no added sugar,” Abo added. “Every blend is carefully crafted to deliver a curiously good experience that is both delicious and nourishing.”

Ultra-processed foods (UPFs) are facing mounting calls for tighter regulation akin to tobacco, as new academic research and consumer data point to growing concern over their health impacts. A paper released on Tuesday by researchers from Harvard University, the University of Michigan and Duke University argues that UPFs share key characteristics with cigarettes, including being engineered to maximise consumption and stimulate reward pathways linked to addiction. The authors say these products warrant regulation “commensurate with the significant public health risks they pose”. The study, published in the health policy journal Milbank Quarterly , comes as governments face rising healthcare costs linked to diet-related disease, and as pressure grows on food manufacturers to reformulate products and improve transparency. UPFs, which include soft drinks, packaged snacks and many ready-to-eat foods, account for more than half of the average UK diet – the highest proportion in Europe – according to public health data. While the comparison with tobacco remains contested within the scientific community, the report signals a shift in the regulatory debate away from individual responsibility towards industry accountability, including potential marketing restrictions, warning labels and structural interventions. For F&B manufacturers, the more immediate risk may lie in changing consumer expectations. New research from consumer insight firm Attest shows that 48% of UK consumers support tobacco-style health warnings on ultra-processed foods, while 46% say they are prioritising brands that clearly explain what goes into their products. Todd Latham, chief executive of Attest, said the findings highlight a growing challenge for the industry. “The body of evidence linking ultra-processed foods to chronic health conditions, including cancer, has grown rapidly in recent years and our data shows consumer awareness is catching up,” he noted. “What’s striking is that many consumers are worried about ultra-processed foods, but don’t feel confident they can actually define what a UPF is or spot one in a list of ingredients. “It is a kind of invisible threat and that feels very unsettling.” Latham added that the combination of high UPF consumption and economic pressure created a difficult balancing act for brands. “In a country that consumes more ultra-processed food than anywhere else in Europe, this creates a clear challenge for food and beverage brands. Consumers remain extremely cost-conscious and continue to trade down to cheaper options, but that hasn’t reduced their expectations. They want radical transparency and honesty from brands so they can make informed choices that work for both their finances and their health.” The debate gained momentum as the UK government on Tuesday set out a new ten-year cancer strategy, while separate studies have linked high UPF consumption with reduced life expectancy among cancer patients. Not all researchers support treating UPFs in the same regulatory category as tobacco. Critics argue that food, unlike cigarettes, is essential to survival, and that health risks may stem as much from dietary displacement – the replacement of fibre-rich whole foods – as from processing itself. Nonetheless, the direction of travel is clear. As scrutiny intensifies, food manufacturers are likely to face increasing pressure to justify processing methods, simplify formulations and communicate ingredient choices more clearly to consumers and regulators alike. For the sector, the question may no longer be whether ultra-processed foods attract regulation – but how quickly brands adapt before it arrives.

M2 Ingredients, one of the largest vertically integrated functional mushroom grower and ingredient suppliers globally, has announced the launch of the M2 Center of Innovation. The purpose-built food, beverage and supplement R&D application lab is designed to fast-track product development and raise industry standards in the rapidly expanding functional mushroom category. The new facility brings together one of the industry’s most experienced functional mushroom R&D teams with a dedicated, application-driven innovation space to support brands developing next-generation products across multiple formats. These include ready-to-drink (RTD) beverages, ready-to-mix powders, gummies, capsules, shots, bars and other functional formats increasingly in demand by health-conscious consumers. “This is a major step forward not just for M2, but for the entire functional mushroom industry,” said Jeff Rogers, CEO of M2 Ingredients. “Brands have historically had to choose between ingredient suppliers and true innovation partners. The M2 Center of Innovation eliminates that tradeoff by combining deep scientific rigour with real-world formulation and application expertise. This will be a powerful asset for our partner brands and a catalyst for faster, more confident innovation.” Unlike traditional application labs, the M2 Center of Innovation is fully integrated with M2’s cultivation, processing and scientific research operations. This vertically integrated structure allows formulation challenges, such as solubility, suspension, flavour pairing and sensory performance, to be addressed at the ingredient level rather than through downstream workarounds, enabling more consistent performance and scalable product development. The centre will be led by Jay Schmalz, R&D innovation manager at M2 Ingredients, and supported by an in-house team of food scientists, formulation specialists and researchers with decades of experience developing functional foods, beverages, and supplements for leading consumer brands. “This Center of Innovation reflects the infrastructure the functional mushroom space has been missing,” founder Sandra Carter said. “It is designed to help brands move beyond concepts and into market-ready products that deliver on both efficacy and experience. We believe this will fundamentally change how functional mushroom products are developed and commercialised.” Chief science officer Julie Daoust added: “This is the partner I always wished I had when I was responsible for bringing new products to market". She continued: “A team that understands ingredient science, formulation realities, scale-up challenges, and commercialisation timelines all at once. The M2 Center of Innovation allows brands to innovate without having to build a full internal R&D infrastructure, while still delivering products that truly work.” The M2 Center of Innovation is now open and actively collaborating with food, beverage and supplement brand partners.

Mars has announced the appointment of Chris Sackree as global vice president supply for Mars Food & Nutrition. Sackree will succeed Dale Creaser, who will retire from Mars on Friday, 3 April 2026, after nearly three decades with the business. Chris Sackree. In his new role, Sackree will report to Shaid Shah, global president of Mars Food & Nutrition, and join the segment’s global leadership team, overseeing supply operations across Mars Food & Nutrition’s global portfolio, which includes brands such as Ben’s Original, Tasty Bite, Kevin’s Natural Foods and Dolmio. “I’m delighted to announce Chris’ appointment and welcome him to the Global Leadership Team for Mars Food & Nutrition,” Shah said. “Chris joined Mars 18 years ago and has consistently delivered excellent operational performance across markets and categories, underpinned by a deep commitment to driving quality and safety. He is a strong leader with a reputation for building high-performing teams.” Sackree began his Mars career in operations at the Melton Mowbray factory in the UK with Mars Pet Nutrition. His career path has included roles in industrial engineering in Bremen, Germany; plant manager at Melton Mowbray in 2013; and multiple senior leadership positions in the US, including industrial engineering director and interim VP supply for Mars Pet Nutrition North America in Nashville. He joined Mars Food & Nutrition in 2022 as global value chain operations vice president, where he played a central role in strengthening the company’s global supply chain resilience and building a high-performing supply organisation. The announcement also marks the retirement of Dale Creaser, whose Mars career began as a shift manager in Slough, UK. Dale Creaser. Creaser went on to hold senior supply leadership roles across Chocolate, Petcare, Wrigley and Food & Nutrition, including VP supply roles across Europe, Eurasia, CIS, Turkey, Russia, South Africa and global segments. He returned to Mars Food & Nutrition in 2022 as global VP supply, where he led a major supply transformation and embedded operational excellence as part of the segment’s refreshed business strategy. “I want to thank Dale for his immense and long-lasting contribution to the Mars business,” Shah added. “His commitment to driving the best outcomes for the enterprise through inspiring Associates to reach their full potential, combined with his rigour, vision and functional excellence, has been a defining strength. His legacy will continue through the fantastic talent he has nurtured into highly engaged and effective teams over many years.” With Sackree’s appointment, Mars Food & Nutrition signals continued investment in operational excellence, supply chain resilience, and leadership continuity as it scales its global food portfolio across 30 markets worldwide.

Nomo, the UK’s plant-powered and free-from chocolate brand, is set to make Easter 2026 its most ambitious yet, unveiling its largest and most innovative Easter range to date. The expanded portfolio combines brand-new product launches with established best-sellers, delivering an inclusive offering that is completely free from dairy, gluten, egg and nuts. With Easter continuing to be a critical trading moment for chocolate manufacturers and retailers alike, Nomo is strengthening its leadership position in the free-from category by delivering both indulgence and inclusivity. The 2026 range has been developed to meet growing consumer demand for plant-based and allergy-safe products, without compromising on taste, texture or innovation. This year’s lineup introduces four major new launches designed to broaden choice and drive excitement across gifting, sharing and self-treat formats. Highlights include filled bunnies, a popcorn-flavoured Easter egg, premium gifting options and shareable multipacks. New product launches for Easter 2026 include: Crispy Toffee Bunny (25g, £1.00 RRP) – A smooth chocolate bunny filled with a crispy toffee-flavoured centre, delivering texture and crunch in every bite. Stockists: Tesco, Morrisons, Asda, Ocado. Popcorn Egg & Bar (158g, £7.50 RRP) – Building on the success of NOMO’s Salted Popcorn chocolate bar, this sweet-and-salty flavour combination makes its Easter debut in a premium egg and bar format. Stockists: Tesco, Morrisons, Asda, Sainsbury’s, Waitrose, Ocado. Mini Caramel Bunnies – 5 Pack (53g, £2.75 RRP) – Bite-sized bunnies featuring NOMO’s best-selling gooey caramel centre, coated in creamy free-from chocolate. Stockists: Morrisons, Sainsbury’s, Waitrose, Ocado. Honeycomb Bunny in Gift Box (120g, £5.75 RRP) – A premium hollow chocolate bunny packed with crunchy honeycomb pieces, launching as a Sainsbury’s exclusive. Alongside the new launches, NOMO is expanding its core Easter range with strong-performing favourites and family-friendly formats designed to maximise shelf appeal and basket spend. These include: Cookie Dough Bunny (25g, £1.00 RRP) Creamy Choc Egg & Mini Bars (154g, £7.50 RRP) Cookie Dough Egg & Bunny (155g, £7.50 RRP) Ultimate Egg, Bunnies & Mini Bars (223g, £11.00 RRP) Mini Vanilla Bunnies – 5 Pack (53g, £2.75 RRP) Easter Hunt Pack (88g, £4.50 RRP) Nomsters Crispy Egg & Lolly (92g, £4.50 RRP) The range spans multiple price points and formats, supporting strong category performance across gifting, children’s products, sharing packs and premium Easter treats. Tara Stevens, senior brand manager at Nomo, commented: “Easter is a special time for coming together and sharing treats with the people you love, so it’s important to us that no one feels left out because of allergies or dietary needs." "Our 2026 range brings something for everyone, from exciting new flavours like Crispy Toffee and Popcorn to our much-loved, award-winning favourites – all made with the same great taste people expect and love from NOMO," she continued. Short for “No Missing Out”, Nomo continues to redefine the free-from confectionery category by combining inclusivity with indulgence. All products are plant-powered and free from dairy, gluten, egg and nuts, making them suitable for consumers with dietary restrictions, allergies and plant-based lifestyles. The full Easter 2026 range will be available from the free-from aisles of major UK supermarkets, online retailers and the Nomo online store.

Nestlé has launched a cookie dough flavour extension across its KitKat chocolate bar range in the UK, as the group leans on familiar, indulgent flavours to support volume and value growth in a highly competitive confectionery market. The new range combines KitKat’s wafer-based chocolate with cookie dough flavouring and will be rolled out across multiple formats, including four-finger and two-finger bars, as well as a sharing bar. The move reflects a broader strategy among global confectionery manufacturers to rely on flavour innovation and format diversification rather than entirely new brands, as inflation, private-label competition and changing snacking habits continue to reshape the category. Cookie dough has emerged as one of the most resilient flavours across desserts, ice cream and confectionery, offering brands a way to introduce novelty while minimising consumer risk. For KitKat, which is marking its 90th anniversary, the extension allows Nestlé to refresh the brand while staying within its core indulgence positioning. By launching the flavour across single bars, multipacks and sharing formats, Nestlé is targeting multiple consumption occasions, from individual 'treat' purchases to at-home sharing, a segment that has grown in importance as shoppers look for value and versatility. Stephanie Scales, marketing manager for KitKat at Nestlé UK & Ireland, said the new flavour was designed to build on strong consumer affinity for cookie dough while maintaining the brand’s signature wafer texture. The launch follows a period of heightened marketing activity for KitKat, including a recent promotional tie-up with Formula 1, where the brand was named the sport’s official chocolate bar. Such partnerships, combined with regular flavour and format updates, are increasingly critical for established brands seeking to maintain shelf space and relevance. For retailers and suppliers, the rollout highlights how incremental innovation – rather than radical reformulation – remains a key growth lever in confectionery, particularly as manufacturers balance indulgence with rising cost pressures across cocoa, energy and logistics. Products are already available in selected retailers, with a nationwide rollout planned from April.

Nestlé UK & Ireland has announced three senior leadership appointments spanning its coffee, manufacturing and foodservice operations. Katya Simmons has been appointed managing director for coffee at Nestlé UK & Ireland. Simmons joined Nestlé in 2002 in Russia, holding sales and marketing roles before becoming managing director of Nestlé Professional Russia and Eurasia in 2015. She relocated to the UK in 2017 and has served as managing director of Nestlé Professional UK & Ireland since 2018. During her tenure, the business delivered market share growth, strengthened customer partnerships and expanded sustainability and skills initiatives, including the long-running Toque d’Or competition and the Choose Hospitality Pledge. Speaking on her new role, Simmons said: “I am thrilled to be leading the coffee sector in the UK and Ireland. Coffee has an exciting future ahead of it and I am privileged and proud to be part of the team taking it forward. I can’t wait to see what we will achieve and how we’ll drive growth across our incredible brands” Martin Krohn has been appointed head of technical and production for Nestlé UK & Ireland, with responsibility for coffee, confectionery and food factories, including Mindful Chef and Simply Cook operations. Krohn joined Nestlé in 2005 and has held a range of manufacturing and industrial performance roles across Germany and Bulgaria. Since 2021, he has led confectionery manufacturing in Europe for the KitKat and wafer cluster, overseeing performance improvements across the portfolio. Krohn commented: “It’s a pleasure to move into the role of head of technical and production for Nestlé in the UK and Ireland. Safety and quality are paramount to all that we do at Nestlé, and I will continue to put this at the heart of the market.” Meanwhile, Lorenzo Vigano has been named managing director of Nestlé Professional UK & Ireland. Vigano joined Nestlé Italy in 2012 and has held senior leadership roles across Italy, Europe and Turkey, including head of beverages for Nestlé Professional Europe and managing director of Nestlé Professional Turkey, where he grew the business into one of the company’s top ten global markets. Vigano stated: “It’s a pleasure and honour to lead Nestlé Professional at such an exciting time. As we enter the new year, I’m energised by the opportunities ahead and committed to supporting our customers across hospitality and foodservice. Together, we’ll continue delivering exceptional products and services, driven by our focus on excellence, sustainability and innovation.”

UK-based on-trade syrup supplier, Monin, has launched two new flavours aimed at helping bars and coffee shops capture consumer demand for indulgent and experimental drinks, as operators look to boost spend per visit in a competitive hospitality market. The French-owned group says its Hot Honey and Maple Pecan Pie syrups are designed to capitalise on two fast-growing flavour trends: sweet-spicy combinations and nostalgia-driven indulgence. The move reflects growing pressure on drinks-led venues to refresh menus with premium and limited-edition flavours that justify higher price points, as footfall stabilises but discretionary spending remains under strain. Hot Honey taps into the emerging 'swicy' trend, which blends sweetness with heat and has gained traction across foodservice menus and social media. Market data cited by Monin shows UK search interest in hot honey rose sharply in 2025, while sweet-spicy flavours are forecast to see strong growth across food and drink. “Operators are looking for flavours that feel bold but familiar, and that work across multiple dayparts,” said Tony Kousoulou, beverage expert at Monin. “Hot honey gives bartenders and baristas a way to add complexity to cocktails, iced drinks and simple serves without adding operational complexity.” The second launch, Maple Pecan Pie, is positioned around nostalgia and indulgence, two themes increasingly shaping hot drinks and dessert-style cocktails. The flavour is designed to replicate bakery-style notes associated with comfort and familiarity, which Monin says are resonating strongly with consumers seeking affordable treats during periods of economic uncertainty. Both syrups are vegan, allergen-free and made with natural flavourings and colourings, aligning with ongoing demand from operators for clean label ingredients that can be used across menus without complicating allergen management. Monin, which sold 173 million bottles globally in 2023, has increasingly positioned itself not just as an ingredients supplier but as a strategic partner to the on-trade, using proprietary trend data and menu development support to help operators maximise sales. The launches underline how flavour innovation remains a key lever for value growth in the drinks sector, particularly as alcohol moderation trends push bars and cafés to invest in premium non-alcoholic and hybrid serves. Both products will be rolled out to the UK on-trade via distributor Bennett Opie, with Hot Honey also set to launch across more than 500 Greene King venues from April.

Dairy giant Fonterra has announced a NZ $75 million (approx $45 million) investment to expand butter production at its Clandeboye site in South Canterbury, New Zealand. The new investment, revealed in the company’s annual results, is part of a broader plan to invest up to $1 billion over the next three to four years in projects aimed at driving efficiency and boosting returns for its shareholders. The project will see the construction of a new butter line at Clandeboye, increasing the site’s butter production capacity by up to 50,000 metric tonnes per year. The expanded facility will produce a range of butter formats tailored to global ingredients customers and professional kitchens, with the capability to meet halal and kosher certification standards for export markets. Mike Hurrell, CEO, said the expansion aligns with Fonterra’s long-term strategic focus on higher-value dairy categories. “This investment supports that goal by increasing our production of a high-value product and improving our product mix by adding value to milkfat.” The new butter line will produce both lactic and unsalted butter, with Hurrell adding: “Butter remains a highly valued product in our portfolio, and this investment ensures we’re well placed to meet evolving global demand for quality dairy fats.” This expansion is Fonterra’s third major investment in the South Island in the past year, following $75 million for an advanced protein hub at Studholme, aimed at supplying high-protein ingredients for the medical and sports nutrition market, which is expected early 2026. The company also invested £150 million in a new UHT cream plant at Edendale, expanding capacity for high-value foodservice products. In addition, Fonterra recently completed a $64 million project at Clandeboye to convert two coal boilers to wood pellets – part of its plan to exit coal use by 2037. According to Fonterra’s COO, Anna Palairet, the investment strengthens the co-operative’s South Island network and enhances flexibility and resilience across its manufacturing footprint. “This investment is part of Fonterra’s broader strategic asset roadmap supporting long-term growth in high-value dairy categories,” said Palairet. “The expansion will create 16 new jobs at the site, supporting the local economy.” Construction is scheduled to begin in December 2025, with commissioning set for early 2027 and first production expected in April of that year.

Arla Foods will invest more than $60 million to expand its dairy manufacturing site in Bahrain, increasing production capacity by 30% as the cooperative doubles down on the Middle East as a growth and export base. The expansion will add 8,000 square metres to Arla’s facility in the Bahrain International Investment Park, its largest production site outside Europe. It will make the Danish-owned group one of the region's biggest dairy manufacturers by output. The investment is aimed primarily at scaling production of Arla’s Puck branded spreadable cheese, a core product across the Gulf and wider Middle East and North Africa (MENA) markets. The additional capacity will also enable the company to export to new markets beyond its current footprint of more than 20 countries. Arla has steadily increased its manufacturing presence in the region as dairy demand in the Middle East continues to outpace that of more mature European markets, driven by population growth, urbanisation and rising consumption of value-added dairy products. “By expanding our Bahrain facility, Arla is strengthening its regional leadership, increasing production capacity, and advancing sustainable growth,” said Kim Villadsen, senior vice president for Arla Foods MENA, adding that the company sees Bahrain as a long-term manufacturing hub for the region. The Bahrain site, which Arla acquired in 2019, plays a central role in supplying Gulf Cooperation Council (GCC) markets and parts of Asia and Africa. Bahrain’s strategic location and trade links have made it an increasingly attractive base for food manufacturers looking to serve multiple export markets from a single production site. Government officials said the expansion aligns with Bahrain’s industrial strategy, which aims to attract higher-value manufacturing investment and position the kingdom as a regional food production hub. The project will incorporate automation and energy-efficient technologies, according to the Ministry of Industry and Commerce. More than half of the workforce at the Bahrain facility is now made up of Bahraini nationals, Arla said, reflecting efforts to localise skilled roles as production scales up. The investment follows Arla’s receipt of Bahrain’s 'Golden License,' a scheme designed to fast-track services and incentives for companies making large-scale, job-creating investments in the kingdom.

A landmark analysis by sustainability consultancy Systemiq, supported by the Good Food Institute Europe, reveals that scaling the alternative protein sector across the European Union could generate €111 billion in annual gross value added by 2040, a contribution on par with Europe’s wine industry. The analysis, Seizing the economic opportunity of alternative proteins in Europe,  positions plant-based foods, cultivated meat and fermentation-derived ingredients as potential engines of economic growth, competitiveness and job creation for the continent’s food system. The report underscores that alternative proteins, spanning plant-based products to novel fermentation-made ingredients and cell-cultivated meats, are not merely niche consumer trends but could form the backbone of a new industrial ecosystem. With modest public investment and supportive policies over the next 15 years, the sector could unlock substantial market opportunities, entire value chain growth and significant export momentum. Key economic highlights for the EU €111 billion in annual gross value added (GVA) by 2040, assuming strategic prioritisation of the sector, comparable to longstanding European staples like the wine market. A €79 billion domestic market across the full alternative protein value chain, from ingredient production to processing and distribution, roughly equivalent to Lithuania’s GDP in 2024. €60 billion in export value potential, positioning the EU as a global hub in advanced food biomanufacturing, with levels comparable to current EU exports to South Korea. Up to 414,000 quality jobs across science, manufacturing, agriculture and logistics, supporting both traditional and technology-driven food production roles. The report also highlights that alternative proteins can strengthen food security and agricultural resilience by diversifying demand for crops such as peas, beans and lentils, expanding opportunities for farmers and reducing dependency on imported feedstocks. To realise this potential, the analysis argues that EU and national policymakers must treat alternative proteins as a strategic priority. Key recommendations include scaling public R&D investment and improving regulatory pathways to help emerging companies navigate novel food approvals efficiently, particularly benefiting small and medium enterprises. Analysts suggest that annual public spending of around €1.4 billion, split between research, scale-up infrastructure and supportive regulation, could generate far greater private sector investment, accelerate commercialisation and make European products globally competitive. While the EU-wide report paints a broad picture, country-specific studies indicate additional potential. For example, a complementary Systemiq analysis focused on Germany estimates that, under ambitious scenarios, alternative proteins could contribute €65 billion to the German economy and create up to 250,000 jobs by 2045. For food manufacturers, ingredient producers, restaurant chains and retailers, the report signals both market growth and supply chain evolution. The expansion of plant-based, fermented and cultured products could shift commercial dynamics in categories ranging from meat substitutes and dairy alternatives to functional ingredients and flavour platforms.

Air Up, a hydration brand known for its scent-based water flavouring system, has expanded its flavour range with the launch of Dragonfruit-Lychee pods. The new flavour combines dragonfruit and lychee aromas and is designed to make plain water taste flavoured using scent alone, without sugar, sweeteners or additives. The pods are available in packs of three for £6.99, with each pod designed to flavour up to 25 litres of water. The launch follows research commissioned by Air Up, which found that 11% of UK adults say they feel constantly dehydrated, while 21% report that water is their least favourite drink. The company also cited NHS guidance recommending that most adults aim to drink six to eight glasses of water per day. According to the research, hydration challenges are more pronounced among younger adults, with more than one in five under the age of 35 saying they struggle to stay hydrated. Air Up said it now offers more than 25 flavours across its range, spanning wellness-inspired, soft-drink-style and limited-edition options, as it continues to expand its product portfolio. The Dragonfruit-Lychee pods launch alongside the Air Up Click bottle, a new reusable bottle design with a recommended retail price of £34.99. The bottle is available in Cosmic Purple, Midnight Black and Ocean Teal. Both the Dragonfruit-Lychee pods and the Click bottle are available via the Air Up website. Top image: © Air Up