US snack brand Crisp Power is expanding its Protein Pretzels range with the launch of Honey Mustard, combining a sweet and tangy flavour profile with a high-protein, high-fibre format. Designed as an alternative to conventional sweet protein snacks, the new pretzels pair honey mustard seasoning with the brand's baked, crunchy texture. The launch targets consumers looking for familiar savoury snacks with an enhanced nutritional profile. Each 1.75oz (50g) bag contains 26g of protein and 10g of fibre, with 6g of net carbohydrates and 210 calories per serving. The product contains no added sugar and no artificial flavours. Gilad Zilberberg, founder and CEO of Crisp Power, said: “[We] built Crisp Power to compete directly with traditional crunchy, salty snacks, but with dramatically higher protein and fibre. Honey Mustard continues that mission by delivering a bold flavour in a format that supports modern eating habits.” The launch comes as protein continues to feature prominently in snack innovation, with consumers increasingly seeking products that combine convenience with satiety and macronutrient benefits. Crisp Power positions its pretzels as a savoury alternative to protein bars and shakes, targeting consumers seeking high-protein and high-fibre snacks in a familiar crunchy format. The brand also points to changing snacking habits among consumers using GLP-1 medications as a factor driving interest in more substantial snack options. The Honey Mustard launch follows Crisp Power's opening of a $15 million manufacturing facility in Stafford, Texas. The new site marks a move from overseas production to domestic US manufacturing, with the company stating that the facility will increase production capacity, shorten supply chains and allow it to respond more quickly to demand. The investment follows what Crisp Power describes as triple-digit year-on-year growth since entering the US market in 2024, alongside an expanding retail distribution network. Honey Mustard joins an existing portfolio of Protein Pretzel flavours including Cheddar, Flamin' Crunch, Cinnamon Crunch, Everything, Sea Salt and Sesame. The new flavour will be sold in 1.75oz single-serve bags, with distribution planned through Crisp Power's direct-to-consumer channels, Shopify, The Vitamin Shoppe, Amazon and TikTok Shop.

Strategic Beverage Services has acquired the US operations of beverage processing specialist BevZero, creating what the companies describe as the largest dealcoholisation service provider in the United States. The Santa Rosa, California-based Strategic Beverage Services said the acquisition will expand its capacity and geographic reach as demand for low- and no-alcohol beverages continues to grow across the US market. The combined business will serve wineries, distilleries, cider producers and functional beverage companies, bringing together Strategic Beverage Services' existing operations with BevZero-US's dealcoholisation technology, technical expertise and industry experience. Patrick Morgan, chief operating officer of Strategic Beverage Services, said the acquisition would strengthen the company's ability to provide dealcoholisation services at scale. The deal also positions the combined business to compete in what Morgan described as the fastest-growing segment of the beverage industry. BevZero-US is headquartered in California and employs winemakers, distillers and food scientists supporting beverage producers from product development through to commercial production. Its services include regulatory guidance, equipment and technical expertise, alongside processing capabilities designed to help producers develop low- and no-alcohol products. The company has built its reputation around dealcoholisation, using processes designed to remove alcohol while retaining the aroma and flavour characteristics of the original beverage. The acquisition comes as beverage producers across wine, spirits and cider increasingly explore alcohol-free and reduced-alcohol formats in response to changing consumer preferences. The transaction follows a strong showing for BevZero-US and its customers at the third annual International Non-Alcoholic Competition in New Jersey in June 2026. Alongside dealcoholisation, the combined business offers a range of beverage processing services, including co-packing and production, alcohol adjustments, concentration and cross-flow filtration. It also provides high-proof spirits for sanitation or blend adjustment, SO2 removal, stuck fermentation and volatile acidity removal, as well as wine destruction and disposal. BevZero has been a specialist in alcohol removal since pioneering vacuum distillation for dealcoholization in 1991. The business has since expanded into low- and no-alcohol and functional beverage processing across wine, cider and spirits. Strategic Beverage Services said the combination with BevZero-US will give producers access to greater processing capacity and a broader range of services as brands seek to develop and scale products for the expanding alcohol-free and reduced-alcohol market.

A new optical sorting system developed by schmiede.one is using industrial camera technology from IDS Imaging Development Systems to automate potato grading, helping farms address rising quality requirements and labour shortages. The Farmsort.one precision sorter combines size grading and quality inspection in a single pass, enabling potatoes to be separated into up to five grades without the need for manual re-sorting. The system is designed for small and medium-sized agricultural businesses and can be integrated into existing sorting lines. At the heart of the system is a 1.5-metre inspection section, where each potato is captured multiple times as it moves along a controlled conveyor. Depending on the configuration, two or three IDS industrial cameras monitor the product flow from different angles. Rather than relying on a single inspection point or requiring each potato to rotate freely, Farmsort.one assesses produce through repeated inspections along the defined inspection path. This approach is designed to provide consistent results even when potatoes are unwashed or carry soil and other foreign material. The system uses IDS U3-3270CP Rev. 2.2 USB3 Vision cameras to classify potatoes and identify quality issues during processing. One camera detects foreign objects, including stones, as well as defects such as wireworm holes, while another tracks individual potatoes as they travel along the conveyor. Combined with a rotary encoder, the tracking system can determine the position of individual potatoes, allowing produce that is damaged or outside specification to be selectively removed. Integration is carried out using the IDS peak SDK, supporting camera configuration, mounting and focus adjustment. The conveyor-based system is fully electric and is designed to provide controlled product handling while reducing wear and energy consumption compared with pneumatic sorting mechanisms. Farmsort.one can process both washed and unwashed potatoes at throughput rates of up to two tonnes per hour. Rather than simply separating acceptable and defective potatoes, the system combines quality and size grading. Defective potatoes can be removed through the first outlet, oversized produce through the second, while Grade A potatoes remain in the main product stream. According to the case study, real-world farms achieve throughput of around 1.4 to 1.7 tonnes per hour, while as many as 73% of users have eliminated manual re-sorting altogether. This can reduce reliance on manual labour while delivering market-ready produce directly from the sorting line. The modular design also allows farms to expand their systems over time, with additional sorting outlets or cameras able to be added as requirements develop. Remote monitoring is available as an option, allowing sorting parameters to be adjusted and optimised remotely. Farmsort.one was developed within the Grimme Group and is already in use on more than 50 farms. The technology is intended to provide a scalable approach to automated sorting while supporting continuous operation during critical harvesting periods.

Constellation Brands is to invest an additional $100 million over the next five years to support farmers in Idaho, Montana and North Dakota, as the company seeks to strengthen the domestic agricultural supply chain underpinning its beer business. The investment will include increased purchases from US farmers and initiatives aimed at improving the resilience and long-term sustainability of farming operations in the three states. Constellation, whose beer portfolio includes Corona Extra, Modelo Especial and Pacifico, said the programme comes as US growers face mounting pressure from declining acreage, changing demand, higher input costs and weather-related challenges. Barley, corn and hops are critical raw materials for the US brewing industry, supporting a supply chain spanning farmers, maltsters, brewers, distributors, retailers and logistics providers. As part of the programme, Constellation will establish Constellation’s Farmers Future, a grower-led advisory committee bringing together farmers, trade organisations and community leaders. The committee will help identify opportunities for investment in agricultural resilience and the domestic supply chain, with areas of focus including farm resilience, market access, sustainability and the economic vitality of farming communities. Nicholas Fink, president and CEO of Constellation Brands, said US barley, corn and hops farmers were “foundational to our business”. “Their work supports communities, drives economic activity across the supply chain, and makes it possible for our products to reach consumers across the country,” he said. Fink added that the company had “deep respect” for growers following several challenging years for US agriculture and remained committed to supporting the farming communities on which its business depends. The new commitment comes on top of more than $750 million that Constellation said it already invests annually with American farmers and suppliers. The company purchases approximately 80% of all US barley exports, underlining the importance of domestic grain production to its beer operations. Across its wider US operations, Constellation said it invests more than $4.2 billion annually through employee wages, capital expenditure and US taxes, while supporting more than 100,000 American jobs across its supply chain. The company said the additional investment would be developed in partnership with growers and agricultural organisations, with the aim of creating stronger markets and greater resilience for producers. Idaho, Montana and North Dakota are significant agricultural states, with barley production playing an important role in their rural economies. Idaho Governor Brad Little welcomed the investment, saying the state was proud to be one of the country's leading barley producers and that the partnership recognised the contribution of growers to the state and wider US economy. North Dakota Governor Kelly Armstrong described the state's barley industry as having a “long and proud history” and said the investment would help farmers continue contributing to the US beverage industry. Agricultural groups also welcomed the commitment. The Idaho Barley Commission, Montana Wheat and Barley Committee and North Dakota Barley Council said strong markets and committed end users were critical to the future of US barley production. The Montana Grain Growers similarly highlighted the importance of investment that expands opportunities for US-grown barley and strengthens rural communities. Constellation said its latest commitment reflects its broader position as an agriculture-based company and its aim to operate sustainably while investing in the communities connected to its business.

Fox’s Burton’s Companies (FBC) is targeting the autumn seasonal opportunity with the launch of Fox’s Chocolatey Pumpkin Spice Indulgent Creams, bringing the increasingly popular pumpkin spice flavour to the branded sweet biscuit aisle for the first time. The limited-edition biscuits will launch on 31 August across Tesco Group, Asda, B&M, Heron and Ocado, with an MSRP of £3 for a 122g pack and a promotional price of £2.50. The new product combines a chocolate-coated shortcake biscuit with a pumpkin spice-flavoured cream centre, featuring cinnamon and ginger notes designed to evoke the flavour profile associated with the autumn season. FBC said the launch is intended to capitalise on the annual pumpkin spice trend, which generates significant consumer engagement on social media as shoppers mark the arrival of autumn with posts about their first pumpkin spice latte of the season. The launch represents the third instalment in Fox’s Chocolatey’s trending flavours strategy and is the first time the brand has brought pumpkin spice into a branded sweet biscuit format. Jo Harwood, chief sales and trade marketing officer at FBC, said pumpkin spice was “one of the most recognisable Autumn flavours”, but had not previously been available in branded sweet biscuits. “With our track record of bringing trending flavours into the biscuit aisle, we’re confident Pumpkin Spice Creams will drive incremental spend by bringing new shoppers into the brand, and adding category value by giving retailers a compelling seasonal proposition,” she said. Harwood added that the product had secured five major listings from launch, reflecting what FBC sees as the potential of the seasonal proposition. The biscuit will remain on sale until December 2026 and will sit alongside Fox’s Chocolatey Matcha in stores. FBC launched its trending flavours strategy in 2025 with Fox’s Chocolatey Dubai Style Indulgent Creams, tapping into consumer interest in the Dubai chocolate trend. According to FBC, the launch attracted 850,000 new shoppers to the Fox’s Chocolatey brand and generated significant interest in the category. The company followed the Dubai-inspired product with Fox’s Chocolatey Matcha Indulgent Creams in May 2026, targeting another fast-growing flavour trend. Together, the Dubai Style and Matcha launches have generated more than £3.4m in sales, according to FBC. Fox’s Chocolatey Pumpkin Spice Indulgent Creams will be available through Tesco Group, Asda, B&M, Heron and Ocado from 31 August, remaining in market through December 2026.

RTD cocktail brand BuzzBallz has teamed up with toaster pastry brand Pop-Tarts to launch two limited-edition, nostalgia-inspired offerings in the US market. Two new varieties will be added to BuzzBallz’s line-up across the US for a limited time, bringing two classic Pop-Tarts flavours – Frosted S’mores and Frosted Brown Sugar Cinnamon – into BuzzBallz’s signature ball-shaped, pre-mixed bottled cocktail format. Both new cocktails are 15% ABV and will debut at an MSRP of $3.99. BuzzBallz, founded in 2009 and acquired by Sazerac in 2024, said the collaboration was created specifically with Millennial consumers in mind, tapping into the nostalgia of those who enjoyed Pop-Tarts when growing up in the 1990s. The iconic toaster pastries are associated with retro, 90s comfort food and breakfast occasions, first introduced by Kellogg’s in 1964 and now owned by Mars following its $36 billion acquisition of Kellanova in 2025. Nostalgia has become one of the food and beverage industry’s biggest trends in recent years, with familiar flavours and products tied to childhood memories providing a sense of comfort to consumers amid times of economic and geopolitical uncertainty. The limited-time offering is rolling out in selected retailers nationwide now.

Bernard Matthews Foods is to close its processing facility on Shaftesbury Street South in Derby, UK, by the end of 2026, with around 600 jobs understood to be affected. The poultry producer confirmed the closure following the conclusion of collective consultation with employees and trade union representatives. The company said the decision followed continued financial losses and a combination of economic and geopolitical pressures affecting the site and its supply chain. The Union of Shop, Distributive and Allied Workers (Usdaw) has said it is supporting employees affected by the proposed closure. The company attributed the decision to “continued significant financial losses”, alongside external economic challenges and the wider geopolitical environment. It specifically cited Brexit, the Covid-19 pandemic and conflicts in Ukraine and the Middle East as factors that have had a significant impact on the site and its supply chain. Bernard Matthews said it would seek to support affected employees through potential redeployment opportunities elsewhere within the business, as well as working with local organisations to identify alternative employment opportunities. The Derby closure comes two years after Bernard Matthews announced plans to shut its cooked meats facility at Great Witchingham in Norfolk, the historic headquarters of the business. Production from the Norfolk plant was subsequently transferred to five other UK sites, including Derby, Holton in Suffolk and Sunderland. The company said in 2024 that the Great Witchingham cooked meats operation would close as part of a restructuring of its manufacturing footprint. Bernard Matthews continues to operate processing and production sites in Sunderland and Holton, according to the company's website. The Bernard Matthews name became synonymous with turkey production in Britain after founder Bernard Matthews built the business from a small-scale farming operation into one of Europe's largest turkey enterprises. Matthews entered the Guinness Book of Records in the 1960s after becoming the biggest turkey farmer in Europe. The business subsequently developed into a major branded food producer. Matthews died in 2010. Six years later, the company was acquired by Ranjit Singh Boparan, founder of 2 Sisters Food Group. The company has since operated within Boparan's wider food business, with its manufacturing network undergoing a number of changes in recent years. In a statement, a spokesperson for Bernard Matthews said: “We are a proud British food business committed to providing quality, affordable food, that's better for people and the planet. For the past two years, we have urged the Government to take urgent action to support the UK’s fragile food supply chain.” The company said farmers and food manufacturers were facing rising costs and increasing complexity, which it argued were restricting growth, contributing to food inflation and undermining UK food security. It called for targeted government measures around supply-chain resilience, planning and taxation, warning that without intervention “more farms and food manufacturing sites will close”. The company also said further closures could increase the UK's reliance on imports and weaken both food and national security. The Derby facility is expected to remain operational until the end of 2026, giving affected employees and the business time to work through redeployment and alternative employment options. Top image: © Bernard Matthews

Ingredion has appointed Diego Reynoso to the role of chief financial officer, effective from 1 October 2026. Diego Reynoso Reynoso will serve as a member of the executive leadership team and report to Jim Zallie, Ingredion’s chairman, president and CEO. Leading the finance organisation, he will play a key role in advancing the company’s growth strategy, enterprise productivity initiatives, disciplined capital allocation and integration execution, Ingredion said. He joins Ingredion from the Boston Beer Company, where he has served as chief financial officer since September 2023, leading finance, investor relations, IT, M&A and enterprise strategy initiatives. Prior to Boston Beer, Reynoso led financial, commercial and operational businesses at Tyson Foods, Constellation Brands, Beam Suntory, Danone and Procter & Gamble. He holds a Bachelor’s degree in chemical engineering from Universidad Autonoma de Mexico, Mexico City, and an Executive Masters of business administration from Universidad Panamericana, Mexico. Zallie said Reynoso’s experience in major integration and portfolio transformations will be a “great asset” for Ingredion. “His focus on profitable growth and shareholder value creation will be critical as we advance our strategy and drive long-term value for shareholders,” Zallie added. Commenting on his appointment, Reynoso said: “Ingredion has a clear strategy, a strong culture and a tremendous opportunity to accelerate growth as the company continues its transformation journey”. “I am excited to join the team and enhance productivity while delivering on the opportunities ahead through disciplined execution, innovation and a continued focus on creating value for customers and shareholders.”

Across EMEA, reviews of regulations on food and drink products high in fat, sugar and salt (HFSS) are responding to public health initiatives and changing consumer expectations. Here, Muserref Karadayı, business manager - Healthful Solutions EMEA at Ingredion, discusses how food and drink brands can access support to create better-tasting products while responding to changing regulations. It’s a fine balance: the relationship between consumer expectation and nutrition. And if achieving the perfect mix of taste and nourishment isn’t challenging enough, the added complexities of evolving food and beverage policies have the potential to put brands under further pressure. Overcoming what may feel like obstacles in the drive to create an enjoyable food and drink experience could actually be the chance the industry needs to put clean labelling at the forefront of consumer consciousness, meeting the public’s desire for easier and more affordable access to great-tasting, healthier products. Making fads a fiction While food and drink trends can come and go, supporting healthier lifestyles and stronger futures is a key goal for many brands responding to an evolving regulatory landscape across the EMEA region. The common objective is the development of products that consistently meet wider HFSS (high in fat, sugar and salt) legislation and avoid added sugar levies. Actions by countries including the UK, South Africa, Morocco and Tunisia support industry-led solutions, encouraging reformulation to deliver on product appeal and compliance. But support for brands navigating these strategies across the EMEA region is available. Advances in ingredient technology are improving affordability and access, enabling reformulation strategies that support both nutrition goals and business performance. Regulatory momentum accelerating reformulation and transparency Regulation is being reviewed across EMEA. The UK’s Soft Drinks Industry Levy (SDIL) is undergoing reform to reduce the sugar threshold at which the tax applies to beverages and expand it to include milk-based products such as pre-packaged cold coffees and milkshakes. Furthermore, new restrictions on the advertisement, promotion and placement of HFSS products in the media and in-store have also come into effect. Nutrient profiling models are used to determine which foods are considered to fall into the ‘HFSS’ category, and front-of-pack nutrient labels are also being adopted, leading to a shift towards reformulation with a focus on nutrient profile, reduced sugar and the use of whole foods. In Saudi Arabia, restaurants and takeaways must now display comprehensive nutritional details on their menus, and the Saudi Food and Drug Authority (SFDA) moved to implement a tiered tax on sugar-sweetened beverages (SSBs). Additionally, the rules prioritise nutritional labels for pre-packed food and drink and discourage the consumption of SSBs in schools. Like the UK, South Africa introduced a sugar-based tax on SSBs in 2018. More recently, concerns about the marketing of HFSS products in schools have been raised, and in Morocco, the nutritional quality of packaged foods is under scrutiny. The World Health Organization (WHO), in its Strategy for Nutrition in the Eastern Mediterranean Region, includes reducing the intake of saturated fat, sugars, salt and trans-fat in its actions for building sustainable, resilient food systems for healthy diets. It calls for policies that may include taxes and subsidies to prompt the production and consumption of healthier foods and drinks. Reformulation expertise It’s clear that research and development is a priority role within the food and beverage industry. Simplifying ingredient choices can help make more desirable options the default, supporting better outcomes through everyday decisions. Central to the challenge is reducing sugar, including added sugars and naturally occurring sugars used to sweeten foods. While our research shows consumers are committed to reducing sugar in their diet, taste is still crucially important. Using sweeteners in reformulation is one solution which also addresses the taste profile and characteristics of sugar in food and drink. Sugar provides qualities other than sweetness, such as texture and browning, which need to be considered. Exploring the use of sweeteners opens up the option of including plant-based calorie free in use alternatives such as stevia sweeteners. These alternatives to sugar provide a sweet taste, derived from the stevia rebaudiana plant. Confidence in change Labelling transparency builds brand trust, while plant-based sweeteners such as stevia help deliver a sugar-like taste with less sugar. Together, these approaches support evolving consumer expectations and help brands meet regulatory requirements. Partnering with an ingredient solutions expert offers access to a huge range of resources beyond ingredient solutions. This includes consumer research, clean labelling expertise, technical guidance and recipe expertise. As HFSS regulations continue to evolve, innovative reformulation strategies to align with consumer priorities can be seen as influencing rather than reacting to policy reviews.

Abbott has reached agreements with three law firms over claims relating to the company's speciality formulas for preterm infants, in a settlement worth approximately $670 million. The agreements cover a 2024 verdict in Missouri, where the courts ruled in favour of the Gill family, who were awarded damages in a brain damage case related to necrotising enterocolitis (NEC), a serious inflammatory intestinal disease that primarily affects premature infants, as well as additional claims alleging that preterm infant formula is associated with NEC. Abbott appealed the verdict to the Missouri Court of Appeals in December 2024, but the appeal was denied. The company said it subsequently chose to settle rather than continue the appeals process or pay approximately $600 million, including the Gill judgment and accrued interest. In a statement on its website, Abbott said the agreements are a compromise of disputed claims and do not constitute an admission of liability. The company continues to maintain that its preterm infant formulas are safe and that there is no reliable scientific evidence that the products cause NEC. The settlement comes against a backdrop of mixed litigation outcomes for manufacturers of preterm infant formula. Abbott highlighted a series of recent favourable court rulings, including victories in all three federal Multidistrict Litigation (MDL) bellwether cases. In July 2026, the US Court of Appeals for the Seventh Circuit affirmed a pretrial judgment for Abbott in the first federal MDL bellwether case involving its preterm infant formulas. In June, the Illinois Appellate Court reversed a $60 million verdict, finding that the trial court had not properly applied the learned intermediary doctrine. A Florida state court similarly dismissed claims involving preterm infant formula in March 2026. The learned intermediary doctrine generally recognises that, where products are administered under the direction of medical professionals, manufacturers' warnings are communicated to healthcare providers rather than directly to patients because clinicians are responsible for assessing risks and benefits. Despite those rulings, Abbott said it believes resolving the latest claims is in the company's long-term interests and represents a constructive step toward substantially reducing the overall litigation. Following the agreements, Abbott said roughly 1,700 lawsuits remain pending in federal and state courts, involving claims on behalf of approximately 12,700 individual infants. The company said that figure includes cases with potentially overlapping or disputed circumstances. Abbott said it continues to work to identify and eliminate such claims. Preterm infant formulas are specialised nutritional products designed for premature and low-birth-weight infants, whose nutritional requirements differ from those of full-term babies. Unlike conventional infant formula sold directly to consumers, these products are primarily used in neonatal intensive care settings. Abbott said it is one of only two companies in the US supplying preterm infant formulas and stressed their role where a mother's own milk or donor human milk is unavailable or insufficient. The company cited guidance from the US Food and Drug Administration, Centers for Disease Control and Prevention, National Institutes of Health and American Academy of Pediatrics, among others, arguing that there is no conclusive evidence that preterm formula causes NEC and that such products remain an important component of neonatal care. In an October 2024 statement, the FDA, CDC and NIH said available evidence supports the hypothesis that an absence of human milk, rather than exposure to formula, is associated with increased NEC risk. The American Academy of Pediatrics has likewise said speciality formulas and fortifiers provide an essential source of nutrition for premature infants, while noting that breast milk does not eliminate the risk of NEC and that sufficient parental or donor milk is not always available. The AAP and other medical organisations have also stressed that feeding decisions for premature infants should be made by clinicians and families based on individual circumstances, rather than through litigation. The company said it remains confident in the safety of its products and the scientific evidence supporting their use.

Crosse & Blackwell is tapping into growing consumer demand for functional nutrition with the launch of two new protein-packed soup SKUs: Tomato, Lentil & Chilli and Tomato & Mixed Bean. The new soups are designed to meet the growing appetite for convenient, healthier meal options that help consumers achieve their daily protein and fibre goals, while retaining the taste, affordability and convenience associated with traditional soup. Both 400g cans are made in the UK and contain no artificial flavours, colours or preservatives. The new products will launch in Sainsbury’s stores nationwide from 17 August 2026, with an RRP of £1.25 and a promotional price of £1.00. The launch comes as the grocery sector responds to the rise of so-called ‘protein-maxxing’ and ‘fibre-maxxing’, with shoppers increasingly looking for accessible products that can help them meet nutritional targets. Tomato & Mixed Bean is high in protein, delivering 14g per serving, and is also high in fibre. Tomato, Lentil & Chilli provides 10g of protein and is a source of fibre, combining a familiar tomato soup base with a spicy flavour profile. Both varieties provide one of five recommended daily portions of fruit and vegetables. The products also respond to the growing focus on fibre intake. With an estimated 96% of the UK population failing to meet the recommended 30g of fibre per day, fibre-rich ingredients such as lentils and mixed beans are increasingly being positioned as straightforward ways for consumers to improve their diets. Jeremy Gibson, marketing director at Princes Group, which owns Crosse & Blackwell, said: “Consumers are increasingly looking for convenient products to help them hit their nutrition goals but still deliver on taste and value. Our protein and fibre-packed Crosse & Blackwell soups are a great product to meet that need.” Gibson added that the new SKUs are intended to appeal beyond traditional soup shoppers, combining the brand’s established positioning with current nutritional trends. “By combining the trusted homemade taste and quality ingredients of Crosse & Blackwell with nutritional trends and consumer demands, we are offering a product for those seeking a hot, hearty and satisfying meal, without compromising on quality or budget,” he said. Following the initial Sainsbury’s launch, additional listings are planned from September 2026.

Functionality and ‘flexitarianism’ are driving innovation in plant-based dairy – a category valued at $22.7 billion globally in 2025, led predominantly by the booming milk alternatives segment according to Euromonitor. As the industry works to bolster its resilience in the face of challenges such as labelling legislation and sensory hurdles, this exclusive feature from FoodBev Media's The Plant Base magazine takes a deep dive into the current state of the market. Though volume growth in the plant-based dairy sector has slowed in recent years, demand remains strong – particularly within milk alternatives, which have become the most mature segment within the category. Rising adoption of ‘flexitarian’ diets has led to significant market penetration within this subcategory. Analysis of Euromonitor data by the Good Food Institute highlights that the Asia Pacific region was estimated to account for over one-third of plant-based dairy sales in 2025, followed by Europe and North America. Meanwhile, research from ADM’s Global Protein Discovery Report last year found that 78% of global ‘plant-forward’ consumers (defined as flexitarians, vegetarians or vegans) have tried dairy alternatives, and 88% consume them at least weekly. Trial rates were found to be highest in Brazil (85%) and Australia (83%), followed by the US and UK (78%), South Korea (76%) and Germany (68%). Robin Redelin, senior category marketing manager for dairy and plant-based dairy at ADM, said that demand is evolving beyond an “all or nothing” mindset. “Consumers are increasingly flexitarian, seeking both plant- and animal-based proteins, and they’re prioritising higher protein intake,” he told The Plant Base. “Health remains a leading driver, alongside growing expectations for better taste and texture.” Caroline Cotto, director of alt-protein non-profit organisation Nectar, commented: “What we’re seeing in the data is that demand is strongest where products deliver on a familiar use case and a familiar sensory experience. Barista milk, creamers and milk are the clearest examples of that.” “The category is becoming less about novelty and more about everyday replacement, which is where real volume growth comes from.” In comparison to meat alternatives – another plant-based food category that has matured significantly and plateaued after its initial boom around 2020 – Cotto noted that alt-dairy is currently “in a stronger position in terms of purchase intent and sensory progress.” “In our research, plant-based dairy outperformed plant-based meat on purchase intent, and that’s partly because the category has more clearly solved certain everyday occasions, especially beverages and breakfast moments,” she pointed out. “I think the reason is simple: dairy is a more modular system. Consumers can try a plant-based milk in coffee without changing the whole meal, and have easier access to try products at a coffee shop, which makes experimentation easier. Meat alternatives often have to carry more of the culinary and cultural burden of the entire plate, so the sensory bar is even higher. That said, from a market penetration standpoint, our highest performers in both sectors are on pace with one another.” Swedish oat milk brand Oatly, one of the leading milk alternative brands in Europe, has reported growth in the UK from both new shoppers and existing shoppers buying increased quantities. Bryan Carroll, general manager for UK and Ireland, described plant-based milk as the “engine of the category,” accounting for 53% of total plant-based dairy market value. “Plant-based milks tend to be the most widely adopted product within the category and usually act as a first step for consumers entering the plant-based space,” he explained. “From iced drinks to matcha and beyond, we are seeing how new taste experiences, both in and out of homes, are leading to increased demand.” Flavour trends and functionality Trends around indulgence, nostalgia and global influence are shaping flavour innovation and product development in the dairy alternatives category. ADM’s Redelin said: “Classic profiles like vanilla and strawberry continue to resonate, as consumers associate dairy with comfort and familiarity, especially its creamy texture. At the same time, elevated twists on classics like salted caramel and lemon cheesecake flavours are gaining traction, particularly in yogurts and frozen formats.” In cheese, British dairy-free cheese brand Honestly Tasty’s CEO, Mike Moore, noted the demand for authentic fermented flavours. “Consumer palates have been shaped by sourdough, kimchi, kefir and the like, and those expectations are carrying over into plant-based cheese,” he highlighted. “Complexity, depth and provenance are becoming genuine differentiators, and that feels like our territory.” Global flavours have increasingly been garnering attention, with East and Southeast Asian flavours proving popular in the West. Oatly identified this among its recent Future of Taste report, noting the rise of matcha, ube, calamansi, pandan and yuzu. Matcha in particular has exploded in popularity over the last year – Oatly tapped into this rising demand with the UK launch of its Matcha Latte Oat Drink in July 2025, and recently expanded the line to include a Strawberry Matcha Latte variety. Califia Farms also experimented with flavour innovation in this category with its Blueberry Matcha Almond Latte, launched in May 2026, while Sproud and Danone’s Alpro have both entered the RTD matcha category this year with options made from yellow peas and soya-coconut, respectively. Elsewhere, in non-dairy yogurt, ADM’s Redelin said that fruity flavours like raspberry and blueberry, alongside tropical and citrus flavours such as passionfruit, dragon fruit and yuzu, are garnering interest. “These profiles align with consumer perceptions of vitamin C and immune support, reinforcing yogurt’s existing health halo,” he added. Nutrition and functionality are major drivers, with ADM’s research finding that nearly 40% of plant-forward consumers are interested in seeing enhanced health benefits from future plant-based options. High-protein options are dominating, with many consumers prioritising protein consumption across food and beverage more broadly. “The resurgence of high-protein dairy – cottage cheese being the obvious example – has caught consumers’ attention and shone a light on where plant-based cheese currently falls short,” said Honestly Tasty’s Moore. “For some cheeses, we’re actively exploring formulations that bring protein levels up meaningfully without sacrificing the taste and texture…it’s a tricky technical challenge, as higher protein content tends to affect mouthfeel, but we’re making progress and think it’ll prove to be a real area of differentiation for us.” Gut health is also fuelling growing interest in health-led alt-dairy innovations, with an increasing number of gut health claims appearing on shelves – particularly in yogurt and beverages. “This is fuelling demand for pre, pro and postbiotics, as well as dietary fibre,” said ADM’s Redelin. “Globally, 69% of consumers actively seek to increase fibre intake.” The Coconut Collab tapped into this interest with the launch of a dairy-free kefir drink this spring, made by fermenting coconut water and coconut milk to create a ‘creamy and tangy’ drink. It includes vitamins D, B6 and B16, and offers a source of fibre alongside ‘billions’ of live bacteria. The product builds on the success of the brand’s Gut Health Yog, launched in 2022, which has seen 57% growth in the last year. Joe Farrar, marketing manager at The Coconut Collab, said fibre has emerged as an increasingly relevant trend. “Over 60% of our shoppers are looking to incorporate more fibre into their diets, with 96% of the UK not getting the recommended 30g of fibre a day.” “While most dairy products are reflected quite well in the dairy-free space, kefir hasn’t had the same love,” he added, noting that the combination of kefir’s distinct tangy flavour and the gut health benefits are a notable technical challenge in dairy-free. The taste opportunity A significant challenge for the dairy-free category is enhancing taste and texture – this was explored in Nectar’s recent Taste of the Industry report for 2026. Built on what is claimed to be the most comprehensive public sensory analysis of dairy alternatives to date, the report found that milk and creamer-style products are leading the way in ‘taste parity,’ while ice cream and cheese were the furthest behind. “Melt, stretch, browning, firmness, creaminess, and even the way a cheese behaves on the palate all matter at once,” said Nectar’s Cotto. “If one of those elements is off, people immediately notice. Milk and creamer can succeed with a narrower set of sensory cues, but cheese must do much more.” Of all cheese types, mozzarella and cheddar-style products performed the worst in Nectar’s analysis – particularly on stretch, melt, stickiness and gumminess. “Casein is the critical component that dairy-free cheese struggles to replicate, especially for cheeses like mozzarella,” Cotto noted, adding that when dairy-free cheese makers solve this, she’s optimistic about improvement. “The promising news is that there’s a plethora of companies working to solve this challenge with animal-free casein, like Formo, New Culture and Standing Ovation.” Despite these challenges, plant-based cheese is a “younger” category compared to alt meat, with “substantial room for innovation,” acknowledged Natasha Linhart, founder and CEO of food group Atlante. “The greatest opportunities lie in hard cheese alternatives and spreads, where technology is making significant leaps forward. We also see strong potential in ready-to-use products, such as grated and sliced options, which simplify the transition to plant-based for everyday consumption.” Shifting consumer perceptions is also a factor. Honestly Tasty’s Ailis Anderson, head of brand and marketing, said: “Plant-based cheese, especially at the artisanal end of the market, continues to improve but so many consumers are still drawing on experiences from five or ten years ago – when the products really weren’t good enough”. “Alongside that are barriers to re-entry: price and availability chief among them, meaning a lot of people never get the chance to update that view… Breaking that cycle requires getting great products in front of people in low-friction ways… sampling, foodservice, gifting, so that the experience does the talking rather than the marketing.” Ice cream was another category that struggled to meet taste expectations – consumers expect creamy, premium mouthfeel and slow melt rate found in traditional dairy, KTC Oils’ head of business development and sustainability, Gary Lewis, highlighted. “To achieve this, manufacturers are increasingly turning to specific, high-performance edible oils, notably palm and coconut, to create bespoke blends that effectively replicate the structural integrity and sensory experience of milk fat.” “By using bespoke vegetable oil blends, manufacturers can access a range of melting curves tailored precisely to mimic dairy fats, ensuring the alternative ice cream behaves correctly both in production and in the consumer’s bowl or cone. This same principle applies to vegan cheese, where specific fat blends are crucial for achieving the perfect melt and stretch.” Tackling industry challenges When sourcing oils and fats, manufacturers must keep transparency and traceability in mind – demand for clean labels and ethical ingredients is high, especially in the plant-based food category. KTC’s Lewis warns against “the temptation of cheap, untraceable commodity oils,” placing emphasis on sourcing ingredients backed by recognised certifications, such as RSPO-certified palm oil. Sourcing high-quality and sustainable blends that perform consistently is a key R&D hurdle for many teams, he noted. “The era of relying on untraceable ‘mass balance’ commodity oils will end, driven by tightening regulations like the EUDR and the UK’s Forest Risk Commodity Regulation.” Additionally, current geopolitical instability has led to volatility across the wider food and beverage industry, alt-dairy included. “It was already looking difficult for food prices this year, due to the increased costs for business, with inflation forecast to rise even before the US attacks on Iran,” Lewis said. “The resulting economic chaos from rallying crude oil prices, as well as other commodities, is having wide-ranging impacts, including the cost of transport and fertiliser, and will add inflationary pressures to an already fragile economy.” Labelling legislation is another area continuing to impact businesses, with restriction of dairy-related terms requiring companies to innovate around the marketing and branding language used. As Oatly discovered earlier this year, these restrictions – which prohibit the use of dairy words like ‘milk’ and ‘yogurt’ in marketing – reinforce that trademarks may still fall within the scope of regulatory restrictions, even if the dairy-related words are not being used to describe the product itself. In February, the UK Supreme Court ruled that Oatly’s use of the slogan ‘Post Milk Generation’ is invalid for use across its food and beverage products in the UK. This was the culmination of a long-running legal battle since British dairy farming association Dairy UK first objected to the slogan in 2021. Oatly’s Carroll told The Plant Base: “We believe that the Supreme Court ruling against Oatly earlier this year creates unnecessary confusion and an uneven playing field for the plant-based industry. Consumers already understand what oat drink is, and we continue to grow despite not having called it milk for many years – while dairy milk sales are in decline.” Similarly to the introduction of labelling restrictions in the plant-based meat category, which are tightening across the EU, animal agriculture organisations argue that the regulations prevent consumer confusion. However, many players across the plant-based food and beverage industry dispute this, maintaining that comparison to traditional dairy counterparts helps consumers identify plant-based alternatives to familiar products. Honestly Tasty’s Anderson commented: “For brands like ours that use playful, self-aware language ‘Shamembert’ is a good example – there’s real uncertainty about what might not be permissible one day”. “The irony is that our naming conventions are clearly communicating what the product isn’t, not misleading anyone. Consumers understand perfectly well that ‘La Fauxmagerie,’ [the plant-based cheese brand acquired by Honestly Tasty this year], isn’t a traditional fromagerie and we don’t shy away from using terms like vegan, plant-based and dairy-free on-pack.” What’s next? To attract more consumers to the category, enhancing sensory experience and addressing affordability barriers will remain key. Atlante’s Linhart said this will help make products “a rewarding culinary choice for everyone, not just those with specific dietary regimes”. “In the next five years, I predict a significant qualitative consolidation of the category,” she said. “We will see greater segmentation of the offering, with products increasingly targeted at specific gastronomic needs.” Nectar’s Cotto agrees with this segmentation piece, adding that as the category becomes more sophisticated, already-strong categories like milk, barista milk and creamers will edge even closer to parity, increasingly becoming the default option in many contexts. “Others, especially cheese, will require more scientific breakthroughs before they truly scale,” she said. “My bigger prediction is that the market will reward specificity. Brands that understand exactly which sensory attributes matter for which occasion will outperform brands trying to be everything to everyone.” The demand for new taste experiences is driving new product development across the category, particularly in areas such as matcha and barista-grade drinks – Oatly’s Carroll sees huge potential here. New offerings such as the brand’s recently launched Cold Foam, developed to meet demand for vegan-friendly premium cold coffee drinks in foodservice, can bring further appeal to the market. “Price parity is also critical to continued market growth,” said Nectar’s Cotto. “Even a 25% price premium over traditional dairy prices out about half of potential buyers.” “If brands focus on the use cases where they are already winning, and invest more in the categories where texture and flavour still lag, they can build trust faster…Over the next five years, the winners will be the products that are not just plant-based, but genuinely better designed for how people actually eat and drink.” Top image: © Honestly Tasty