Five major UK food and drink manufacturers are to begin voluntarily reporting healthy food sales data next year, ahead of any mandatory government requirement. Carlsberg Britvic, Danone North Europe, KP Snacks, Nomad Foods and Premier Foods have committed to publishing their healthy food sales data from 2027, covering sales made during 2026. The companies are also calling on the UK Government to introduce mandatory healthy food sales reporting for large food and drink businesses during the current parliamentary term. The initiative, coordinated by the Food and Drink Federation (FDF), is intended to create a more consistent and transparent way of measuring progress towards healthier diets across the food system. Under the voluntary commitment, participating manufacturers will publish their 2026 sales-weighted average Nutrient Profiling Model (NPM) 2004 score. The model currently underpins the UK's restrictions on the promotion and advertising of foods classified as high in fat, salt or sugar (HFSS). The FDF said using the existing NPM would allow companies to begin reporting quickly, as the methodology is already incorporated into business systems. FDF chief executive Karen Betts said: “Food and drink manufacturers have a strong track record of making everyday foods better for us, and we're determined to keep that progress going. That’s why we're not waiting for regulation, but starting to report now on data that companies already hold.” Betts added that the initial group of manufacturers would help test approaches to collecting and reporting the data, with the aim of supporting the development of any future mandatory system. Danone North Europe vice president general secretary Richard Hall said: “At Danone, we believe transparency is one of the best ways to drive progress on health. The more we collectively measure and share, the easier it is to see what’s working, where barriers remain and the opportunities to accelerate progress towards better health outcomes.” Premier Foods director of environment, social and governance Nick Brown said food manufacturers could contribute to healthier diets through product reformulation, new product development and changes to marketing and sales practices. “Through disclosure, we have the opportunity to demonstrate the progress we are making and where further progress can be achieved,” he said. The FDF said its members' products contain 19% less sugar, 18% less salt and 17% fewer calories than five years ago, citing investment by manufacturers in reformulation and healthier product development. The industry body also pointed to early evidence on the impact of HFSS restrictions. Research from the University of Leeds, cited by the FDF, found that sales of less healthy foods fell by around two million products per day between 2021 and 2023. The proposed reporting framework is expected to face a number of practical challenges as more businesses participate. These include accounting for mergers and acquisitions and separating UK-specific data from companies' existing global reporting commitments. The FDF said it expects the number of companies adopting voluntary reporting to increase as manufacturers gain experience with the approach. The longer-term ambition is for healthy food sales reporting to extend beyond manufacturing to other parts of the food system. The FDF said mandatory reporting across the sector would provide government with consistent data to assess the impact of health policies while creating an incentive for continued investment in healthier food and drink. If introduced, the FDF said the UK would become the first country in the world to establish mandatory healthy food sales reporting across the food system.

The Coca-Cola Company has committed to investing $10 billion into its US infrastructure from 2026 through 2030, including new or expanded production, distribution and office facilities. Projects have already been announced in several communities including Rancho Cucamonga, California; Colorado Springs, Colorado; Indianapolis, Indiana; Birmingham, Alabama; Coopersville, Michigan; St. Cloud, Minnesota; Orlando, Florida; and Webster, New York. The commitment comes alongside an independent study commissioned by the company to measure the Coca-Cola system’s contribution in 2025 – including its network of 61 bottling partners – to the American economy and local communities. Key findings showed that Coca-Cola contributed $85 billion to the US gross domestic product or approximately $10 million in US economy activity every hour. It also found the company supported nearly 1 million jobs across the country, including direct jobs within the Coca-Cola system and indirect jobs with retail, foodservice and other goods and services partners. The company spends approximately $37 billion with American suppliers and contributes $177 million in community programmes in the US together with the Coca-Cola Foundation and Coca-Cola Scholars Foundation, according to the study. John Murphy, president and chief financial officer at The Coca-Cola Company, said: “This assessment reinforces what we see every day: the Coca-Cola system is deeply rooted in America and continues to deliver meaningful value for the people and communities we serve”. He added: “Through a strong production network, local jobs, supplier partnerships and community investments, we are building on more than a century of impact while reinforcing the resilience of our system and communities across America”.

With a market value fast approaching $500 billion, business leaders will be looking to build future growth at the 23rd annual Global Water Drinks Congress on 3-5 November in Barcelona. Speakers already confirmed include world leaders Coca-Cola, Danone and Niagara, along with others from Australia, Brazil, Canada, India, Europe and the Middle East. Adopting the theme of 'Making Waves,' new market insights will be presented by Circana and Europanel. Industry issues and opportunities will be addressed by Natural Mineral Waters Europe and the International Bottled Water Association. There will also be sessions on brand and product innovation, with a particular focus on the US market. Another highlight will be the Global Water Drinks Awards, which will be announced at a gala dinner on 4 November. "There is no doubt that good hydration is a great health benefit," commented Richard Hall, chair of event organiser FoodBev Media. “Calorie-free purity and convenience have been major drivers and the market is now branching out beyond sparkling and flavour into added value wellness and functionality. The key is to navigate society and climate change sustainably.” The Congress is sponsored by top suppliers Cielle Imballaggi, Sacmi and AF Compressors. It will be held at the InterContinental Hotel in Barcelona. For full programme details and to register, visit www.foodbevevents.com/event/global-water-drinks-congress-2026. Discounted booking rates are available until 18 September.Entries to the Global Water Drinks Awards 2026 close 20 September at www.foodbevawards.com/global-water-drinks-awards.

The UK dairy industry has launched a new sector-wide sustainability roadmap calling for greater investment, collaboration and the rapid scaling of proven environmental solutions to strengthen the sector’s resilience through to 2030. The Dairy Roadmap has launched Sustainable Dairy Pathways: The Path to 2030, an independently developed report setting out a practical plan for the UK dairy sector to accelerate environmental progress while maintaining food security, nutrition and the economic contribution of rural communities. Commissioned by The Dairy Roadmap on behalf of the dairy value chain and authored by Scotland’s Rural College (SRUC), the report brings together farmers, processors and other parts of the supply chain behind a shared pathway for the first time. The report comes after a summer marked by extreme heat and weather pressures for dairy farmers, alongside the continuing impact of Bluetongue. It argues that climate resilience is becoming an increasingly important consideration for the sector, with implications for animal welfare, productivity and farm businesses. At the same time, the report highlights the environmental improvements already achieved across UK dairy. National inventory data shows that on-farm emissions per litre of milk have fallen by around 22% since 1990, while methane emissions are almost 14% lower. Industry data indicates that greenhouse gas emissions have fallen by 9% over the past five years. Processors have also reduced energy intensity by more than 30%, cut water use by more than 50% per kilogram of milk and reduced the proportion of waste sent to landfill from 24% to less than 2%. The report's central message is that the industry now needs to move from identifying solutions to scaling their adoption. It identifies four priorities for accelerating progress by 2030: Do more of what works now, by increasing the uptake of proven farming and processing practices. Invest in infrastructure and technologies capable of delivering measurable environmental improvements. Prepare for emerging innovations and future opportunities that could further reduce the sector's environmental footprint. Create the right enabling conditions, including policy, finance, data and advisory support. Bas Padberg, chair of The Dairy Roadmap, said: “Sustainability is about securing the future of dairy farming, and now for the first time, the whole dairy value chain has come together behind a shared pathway to 2030.” He added that the sector must continue to balance environmental improvements with its role in providing nutritious food, supporting rural communities and contributing to UK food security. The report notes that 99.6% of UK households bought dairy products during the last year, underlining the category's continuing importance to consumers and the wider food system. Delivering the roadmap will require significant investment, with the report identifying £2.4 billion of investment needed to support the transition. The Dairy Roadmap says governments will have an important role to play in recognising progress already made by the sector and creating the conditions for further investment. In particular, the report highlights slurry management and storage as areas where targeted investment and supportive policy could accelerate environmental improvements. The report also calls for greater collaboration across the supply chain to improve access to finance, strengthen knowledge transfer and skills, and align data collection. For processors and manufacturers, the roadmap points towards continued investment in energy efficiency, water reduction, waste management and other measures capable of delivering measurable improvements across the dairy supply chain. David Homer, chair of the Sustainable Dairy Pathways Task and Finish Group, said: “The extreme heat experienced this summer highlights changing weather patterns, and the very real risks climate change presents to dairy farming. Alongside challenges such as Bluetongue, these pressures are already affecting animal welfare, productivity and farm resilience.” Homer said the report's value lies in bringing existing evidence, recommendations and proven actions together into a single plan. “What sets this report apart is that it represents a collective vision for the future of UK dairy,” he said. “For the first time, the whole value chain has come together behind a practical pathway to 2030.” The roadmap positions dairy as an important component of the UK's future food system, rather than treating environmental performance and food production as competing priorities. The UK dairy sector produces around 15 billion litres of milk annually, supports more than 50,000 on-farm jobs and a further 22,500 jobs in dairy processing, according to the report. The Dairy Roadmap says the focus now needs to be on turning existing knowledge into action at scale, with farmers, processors, policymakers, financiers and other supply-chain partners working together to remove barriers to investment and adoption. Sustainable Dairy Pathways: The Path to 2030 is the first of two reports commissioned by The Dairy Roadmap. A second report, scheduled for publication in 2027, will examine the sector's longer-term pathway towards 2050.

UK savoury pastry brand Ginsters has launched a limited-edition Ginsters Beef & Ale Pasty, made with 100% British meat in support for the nation’s farmers. The launch was unveiled as part of the brand’s commitment to supporting the British farming community, with Ginsters having announced a long-term partnership with charity The Farming Community Network in April 2026. The company carried out a campaign aligning with Back British Farming Day on 9 September, weighted toward rural areas and driving awareness of the charity’s work in the heart of local communities. With provenance ranking highly among British shoppers, Samworth Brothers research shows that 80% of British consumers said they would be more likely to choose products made with British meat, which has seen 3.5% growth year-on-year. The new offering from Ginsters combines British beef with Cornish ale, a rich beef gravy and potatoes, onions and carrots grown in Hay Farm in Cornwall, 17.5 miles from Ginsters’ bakery. The company said it sources over 16 tonnes of potatoes and four tonnes of onions every day to produce its product range. Encased in a golden puff pastry, the new pasty is now available at Co-op stores and will expand across the market later this month. Sarah Babb, marketing director at Ginsters, said: “We are proud to continue to raise awareness of The Farming Community Network and the work they do to support British Farming”. “Launching these new initiatives alongside Back British Farming Day this September underline just how important it is to us to keep raising awareness. We know how hard farmers work, and the even tougher challenges they face after a long, hot summer, and we are committed to supporting the British farming industry through our long-term partnership with FCN and our creative awareness raising work like our Co-op partnership.”

Soufflet Malt has partnered with food tech company Eat the Truth in a move aimed at bringing grain-based fermentation further into mainstream food and beverage applications, with cocoa and non-alcoholic beverages identified as the first areas of focus. Announced on 10 September, the strategic partnership brings together Soufflet Malt’s expertise in malting, fermentation and industrial production with Eat the Truth’s work in solid-state fermentation, culinary research and flavour creation. The companies say their objective is to develop food-grade ingredient solutions capable of delivering complex flavour profiles while addressing some of the cost, availability and reformulation challenges facing manufacturers. The partnership comes as food and beverage companies continue to contend with volatility in key raw materials and changing expectations around ingredients. According to figures cited by the companies, cocoa prices tripled over the course of a year between 2024-25, before falling sharply in March 2026. Soufflet Malt and Eat the Truth believe fermentation could provide manufacturers with another tool to respond to these pressures. The partners plan to use malt and solid-state fermentation to create flavour profiles including roasted, cocoa, coffee, umami and kokumi notes. The companies’ approach could have applications beyond cocoa and beverages, including chocolate confectionery, baked goods, sauces and non-alcoholic alternatives. The proposal is particularly focused on using food-grade ingredients rather than conventional artificial flavour solutions, while maintaining the consistency and scalability required by industrial manufacturers. Laurent Debande, chief growth and innovation officer at Soufflet Malt, said: “The partnership aligns with our MALTiply 2030 strategy to accelerate our expansion into adjacent markets and develop new, high-value added solutions for the food and beverage industry.” A key element of the partnership is the combination of Eat the Truth’s culinary and fermentation capabilities with Soufflet Malt’s global manufacturing footprint. Soufflet Malt operates 35 malthouses across 20 countries and has an annual malt production capacity of 3.6 million tonnes. Eat the Truth, meanwhile, specialises in sold-state fermentation and flavour development and works with a network of partners across Europe. The companies intend to provide manufacturers with an end-to-end platform spanning flavour creation, sensory validation, prototyping and industrialisation. The stated aim is to shorten the path from developing a new flavour profile to producing it at commercial scale. Yair Yosefi, co-founder and CEO of Eat the Truth, said: “This partnership sets a new standard for food ingredients: delicious, honest, innovative solutions designed from the outset for industrial-scale production.” He added that the combination of the two companies’ capabilities would allow manufacturers to explore alternatives to conventional flavour solutions while targeting taste, labelling and cost benefits.

Awake Chocolate is moving further into the functional snacking category with the launch of Awake Caffeinated Trail Mix, combining traditional trail mix ingredients with the brand’s caffeinated chocolate. Available in Classic Crunch and Sweet & Salty varieties, the new product contains 80mg of caffeine per serving, roughly the equivalent to a small cup of coffee, and provides 5-6g of protein per serving. The launch represents Awake’s biggest move outside the chocolate category to date, targeting consumers looking for convenient sources of energy throughout the day. The brand is positioning the product for occasions ranging from afternoon workday slumps and studying to hiking and road trips. Speaking about the launch, the company said: “Trail mix has long been positioned as an energy snack, but Awake is adding a functional element to the category through its caffeinated chocolate.” Awake Caffeinated Trail Mix is now available through Amazon, Kroger, the Fresh Market, Fresh Thyme, Compass Foodservice Dining, Canteen and Englefield Oil, with other launches scheduled for later in the year. Single-serve sleeves start at $2.49, while multipacks start at $9.99, with pricing and availability varying by retailer.

Abbott has agreed to pay $385 million to resolve claims brought by the US Department of Justice, several whistleblowers and state Attorneys General relating to the company’s manufacturing and 2022 recall of powdered infant formula produced at its Sturgis, Michigan facility. The settlement relates to the previously disclosed investigation and lawsuits concerning the facility, which manufactured Abbott infant formula before production was suspended and products were recalled in 2022 following reports of infant illnesses involving Cronobacter sakazakii. Abbott said the agreement does not constitute an admission or finding of fault or liability. The company also confirmed that the US government has closed its criminal investigation into the matter. The Sturgis facility became the focus of regulatory scrutiny after four infant illnesses were reported to the US Food and Drug Administration (FDA), alongside a fifth case subsequently considered as part of the investigation. The 2022 recall contributed to significant disruption in the US infant formula market, which was already experiencing supply pressures at the time. According to Abbott, government testing found no Cronobacter sakazakii in unopened Abbott formula from the homes of the infants under investigation. The company also said that retained samples from the relevant production lots tested negative for both Cronobacter sakazakii and Salmonella Newport. The company said testing of open containers from four of the five homes produced three negative results. One open container tested positive for two strains of Cronobacter sakazakii, neither of which was found at the Sturgis facility, according to Abbott. Abbott also said genetic sequencing of available samples from two of the affected infants did not match strains identified at the Sturgis plant. The company said the clinical samples from those two infants also did not match one another. The Centers for Disease Control and Prevention (CDC) subsequently concluded there was no definitive link between the Sturgis facility and the clinical cases investigated at the time. CDC scientists have also said that the cases did not meet the definition of an outbreak and that investigations into powdered infant formula contamination most often point to contamination occurring in the home. In one of the cases associated with the 2022 investigation, Cronobacter was later recovered from breast pump equipment in the infant's home, according to Abbott. Cronobacter is an environmental bacterium that can be found in a range of locations, including kitchens, feeding equipment and dry foods. The CDC notes that powdered infant formula can become contaminated with the bacteria, as can feeding items such as breast pump equipment. The issue has continued to attract attention across the infant nutrition industry. Abbott said other formula manufacturers have subsequently reported Cronobacter-related findings at manufacturing facilities, while at least one manufacturer has faced a recall involving finished, distributed product. For Abbott, the settlement brings a legal chapter stemming from the Sturgis investigation closer to a conclusion, although the company continues to emphasise the safety controls surrounding its infant formula production. “Nothing matters more than the safety and quality of Abbott's products,” the company said, adding that it remains focused on maintaining the trust of parents and caregivers. The $385m settlement resolves the claims covered by the agreement, while Abbott maintains that it has not been found liable in connection with the matter.

Philadelphia has today (15 September) announced the launch of three new cream cheese offerings for the US market, including a collaboration with Mike’s Hot Honey. Tapping into the ‘swicy’ food and beverage trend, where products combine both sweet and spicy flavour elements, the collaboration blends the sweet heat of Mike’s Hot Honey into Philadelphia’s whipped cream cheese. It is available exclusively at Walmart stores now, with plans to expand to additional retailers beginning January 2027. The launch comes as hot honey continues to grow in popularity – Datassential research shows that nearly half of consumers have tried hot honey, led by millennials and Gen Z, while sweet and spicy flavours have surged nearly 230% on menus over the past four years. It marks Philadelphia’s first sweet heat cream cheese flavour in the US. Described by the brand as ‘a smooth, subtly indulgent cream cheese finished with just the right kick,’ the product is made with real milk and cream and contains no artificial preservatives, flavours or dyes. Alongside the new hot honey launch, Philadelphia is introducing two new flavours for the fall season in the US: Cranberry Orange, a limited-time seasonal spread, and Salted Caramel, a permanent addition to the portfolio. These new innovations follow data from Innova showing that 85% of consumers said familiar flavours influence what they eat and drink, with both varieties designed to bring ‘comfort and familiarity’ to consumers while bringing something new to the cream cheese aisle. They can be used in baking, spreading and snacking applications, across both sweet foods like cinnamon rolls and salty snacks such as pretzels. Maddy Zingle, vice president of marketing at Philadelphia Cream Cheese, said: “Philadelphia has set the cream cheese standard for over 150 years, and staying at the forefront means continuing to evolve with the way people eat and the flavours they crave”. She added: “Hot Honey, Cranberry Orange and Salted Caramel are proof points in how we’re accelerating flavour innovation, with ten new flavours joining our line-up in the last two years. We’re building on our legacy by bringing fresh energy, bold flavours and new possibilities to the cream cheese category.” Philadelphia Cranberry Orange and Salted Caramel Cream Cheese are available at major retailers nationwide.

As the leader and pioneer of natural gums since 1884, Alland & Robert is focused on creating ingredients for a healthier tomorrow and providing tailor-made support for innovation projects. Harnessing the vast potential of natural gums, Alland & Robert engages in groundbreaking research while collaborating with industrial sectors, an approach that prioritises a virtuous cycle benefitting both the planet and humanity. Central to Alland & Robert's mission is the development of cutting-edge gum acacia products that deliver superior nutritional benefits, including high fibre content, improved gut health, lower glycaemic indexes and enhanced consumer nutrition. The versatility of Alland & Robert's gum acacia ranges allows the company to cater to specific dietary needs. From vegan and vegetarian diets to gluten-free, keto, no-gelatine, and low-FODMAP lifestyles, its products are designed to align with modern nutritional trends. Gum acacia recently earned FODMAP-friendly certification, further cementing its role as a key ingredient for health-conscious consumers. Alland & Robert at the forefront of innovation, meeting new market demands and expectations Beyond Acacia: Gum acacia that goes beyond The Beyond Acacia range stands as a technological and environmental showcase, manufactured using an innovative process to produce high-density granules that are highly soluble, energy-saving and easy to use. The format and characteristics of the granules provide excellent wettability compared to standard gum, and their fast hydration makes the dispersion process more efficient. All functional properties are preserved: once dissolved, the quality is identical to regular and instant grades. Every one of Alland & Robert's acacia gum qualities can be manufactured as part of the Beyond Acacia range to meet different client needs. Alland & Robert works hard to improve energy performance during manufacturing, which generates most of its acacia gum-related emissions. Other emission sources have also been targeted as part of a dedicated action plan. Acacia Fibre Beyond its nutritional value, gum acacia offers practical benefits for food formulations. It boosts fibre content, helps reduce sugar and fat, and supports the development of better-for-you products. For years, Alland & Robert has been a trusted partner for customers formulating products with acacia gum, leveraging its expertise to optimise product performance. Moreover, since 2024, 'Alland & Robert Services' has offered a comprehensive consulting service for food and nutraceutical companies. This initiative guides partners in designing, developing and manufacturing innovative products containing acacia gum. 'Alland & Robert Services' underscores the company's dedication to helping businesses meet evolving consumer demands while maintaining a sustainable, forward-thinking approach. Founded on a commitment to excellence and innovation, Alland & Robert has been at the forefront of natural gum production for decades. By combining sustainability, nutrition and cutting-edge research, the company empowers industries to create products that resonate with modern consumers and support global wellbeing. Alland & Robert will be present at: Food Ingredients Asia: Booth #B1C06 (DKSH booth) Supply Side Global: Booth #2664 (Farbest Brands booth) Food Ingredients Europe: Booth #31M56 Discover more about Alland & Robert at allandetrobert.com For more information, contact: info@allandetrobert.fr Follow Alland & Robert on LinkedIn

Jimmy’s is expanding its limited-edition range with a new Choc Fudge Sundae Iced Coffee, as the brand looks to build on growing consumer interest in indulgent, dessert-inspired drinks. The new flavour combines Jimmy’s Rainforest Alliance Certified coffee with chocolate and fudge notes, offering a more treat-led take on the iced coffee format. Jimmy’s says its limited-edition strategy has generated £1.5m in value for the brand since its launch in September 2024. Its current Cookie Butter limited edition has also continued to perform strongly, with the 250ml format 17% ahead of the previous Caramel Waffle limited edition. The latest launch reflects the continued influence of coffee shop culture on the wider drinks market, with dessert-inspired flavours increasingly being used to add indulgence and novelty to established formats. Russell Goldman, managing director, breakthrough brands, Carlsberg Britvic, said limited editions were allowing Jimmy’s to “have some fun with flavour” while giving shoppers new products to discover. “Shoppers increasingly expect more choice and excitement from their drinks, with the coffee shop trend for indulgent, dessert-inspired serves helping to shape expectations around flavour,” he said. “For retailers, launches like this can help create renewed interest in the category, encourage trial and give shoppers more reasons to pick up iced coffee across different occasions throughout the day.” Choc Fudge Sundae Iced Coffee will roll out from September across Co-op, Sainsbury’s and Morrisons. It will be available in a 250ml SlimCan format with an MRSP of £1.70 and a 380ml BottleCan format priced at £2.75.

DSM-Firmenich is partnering with AI company Boltz PBC to accelerate the discovery and development of new flavour and fragrance molecules, using artificial intelligence to model how molecules interact with taste and odour receptors. The partnership will see Boltz’s biomolecular foundation models integrated into DSM-Firmenich’s ingredient discovery processes. The companies aim to combine AI-driven molecular modelling with DSM-Firmenich’s extensive library of taste and odour receptor data to identify new opportunities for sensory innovation. The collaboration will result in a set of exclusive models designed around DSM-Firmenich’s expertise in sensory science. These will be used to predict and design molecular structures and assess how they interact with specialised proteins that act as receptors for taste and smell. DSM-Firmenich said its teams will have access to the full Boltz platform, including its Boltz Lab interface, API and integration with large language model agents. The latter will allow scientists to use natural-language instructions to orchestrate complex molecular design and prediction workflows. Researchers from Boltz will also work alongside DSM-Firmenich scientists as part of the collaboration. Sarah Reisinger, chief science & research officer at DSM-Firmenich, said: “Being at the very forefront of this technology brings significant value to our businesses. That’s why we’ve chosen to partner with Boltz, a pioneering company with unrivalled AI models, built on scientific expertise from MIT.” The partnership comes as AI is increasingly being applied across the food industry to improve areas including ingredient discovery, formulation, product development and sensory analysis. In flavour development, molecular modelling offers the potential to reduce the time spent identifying viable compounds and help researchers explore combinations that may otherwise be difficult to uncover through conventional experimentation. Gabriele Corso, co-founder and CEO of Boltz, said: “We are excited to work with DSM-Firmenich to tackle odour and taste receptors, some of the most interesting and understudied proteins in the human body, by combining our best-in-class models with their unmatched expertise in this field." The company operates across nutrition, health, beauty, flavours and fragrances, with operations in almost 60 countries and more than 20,000 employees.