Sue Bell UK food manufacturer The Compleat Food Group has appointed former Marks & Spencer executive Sue Bell as its first chief technical officer, consolidating responsibility for technical, ESG and safety functions at board level as the business continues to scale under private equity ownership. Bell, who joins from a consulting background following more than three decades in the food industry, will report to chief executive Nick Field and oversee the group’s technical, environmental, social and governance (ESG), and safety, health and environment operations. This latest move marks the first time these functions have been brought together within the group’s senior leadership structure. For food manufacturers supplying major UK retailers, the appointment signals the growing strategic weight of technical governance, sustainability and compliance as businesses expand portfolios and production footprints. Retail scrutiny around food safety, provenance, environmental impact and ethical standards has intensified, particularly in chilled and own-label categories. Bell spent 32 years at Marks & Spencer, most recently as head of technology with responsibility across chilled and ambient food categories and packaging delivery. Over the past five years, she has worked as an independent consultant to food manufacturing and hospitality businesses including FareShare UK, Bernard Matthews and Whitbread, focusing on operational improvement and transformation programmes. Compleat, which was formed in 2021 and is backed by European private equity firm PAI Partners, has grown rapidly through a mix of branded expansion and own-label supply. The group generates annual revenues of around £1.4 billion and employs more than 6,300 people across 18 UK sites. Private-equity-backed food groups are increasingly formalising technical and ESG leadership as they seek to manage risk, meet retailer expectations and support future acquisitions. Bringing these functions under a single board-level role can help streamline decision-making and align sustainability goals with operational execution. Bell’s appointment follows the recent arrival of Nick Reade as UK managing director, further strengthening the senior management team as Compleat continues to expand across branded and own-label categories, including pastry, bakery, deli, plant-based foods and added-value protein products. Compleat owns brands including Wall’s Pastry, Pork Farms, Wrights, Squeaky Bean and unearthed, and supplies own-label products to major UK retailers and foodservice customers.

Hudsonville Ice Cream is expanding its licensed Little Debbie frozen portfolio, launching ice cream sandwiches based on two of the US snack cake brand’s best-known products, as food manufacturers continue to blur the lines between ambient snacking and frozen desserts. The new products aim to blur the lines between ambient snacking and frozen desserts and come in two variants – Oatmeal Creme Pies and Cosmic Brownies ice cream sandwiches. They build on an existing collaboration between Hudsonville and Little Debbie owner McKee Foods, which has already seen several of the snack brand’s flavours adapted into ice cream pints and bars. The launch underscores the growing appeal of brand extension deals as manufacturers look to accelerate innovation while reducing the risk associated with launching entirely new brands. Established snack brands with high consumer recognition are increasingly being leveraged to drive growth in adjacent categories, particularly indulgent frozen formats. The ice cream sandwiches combine vanilla or brownie-flavoured ice cream with baked components that mirror the original snack cakes, a format that allows Hudsonville to target impulse purchases and family consumption occasions within the highly competitive US ice cream aisle. Initial distribution will focus on large regional and national grocery chains including Kroger, Meijer, Hy-Vee and Hannaford, reflecting a strategy aimed at rapid scale rather than limited or seasonal rollout. Additional retailers could be added later, the company said. The US ice cream market has remained resilient despite pressure on discretionary spending, with licensed and nostalgia-led products proving particularly effective at driving trial and repeat purchases. Formats that tap into familiar flavours can help manufacturers defend shelf space as retailers rationalise ranges and prioritise proven sellers. Hudsonville, a family-owned ice cream manufacturer based in Michigan, has positioned licensing partnerships as a core part of its growth strategy, combining third-party brand equity with its vertically integrated production capabilities. The company operates what it describes as one of the most advanced ice cream manufacturing facilities in the US.

Scientists at University of California, Davis have identified the cellular and genetic mechanisms behind pistachio hull split, a long-standing problem that damages nuts, increases contamination risk and costs growers millions each year. Hull split occurs when the outer hull of the pistachio fruit cracks before harvest, allowing insects and fungi to enter. Around 4% of California’s pistachio crop is affected annually, though some cultivars can experience rates as high as 40% under certain conditions. The findings could help breeders develop varieties with more resilient hulls, supporting California’s $2 billion-a-year pistachio industry. The research shows that changes in pectin – a key component of plant cell walls – play a central role. As pistachio hulls ripen, the composition of pectin shifts, weakening the bonds between cells. This causes cells to separate, leading to cracks and tears in the hull. Published in the Journal of Experimental Botany , the study was led by recent PhD graduate Shuxiao “Susan” Zhang in the laboratory of plant sciences professor Georgia Drakakaki. Zhang identified specific genes that regulate how cell walls change during ripening, triggering hull breakdown. “This is the first time anyone has studied the pistachio hull at the anatomical and cellular level while also looking at gene expression and physiological data,” Drakakaki said. “Susan really got into the details of how the hull is built with different layers and how the cells in those layers are of different sizes. The layers respond differently to changes in pectin, and that causes the hull to split in different ways.” Linking anatomy, genetics and ripening Over a three-year period, researchers collected pistachio hull samples from commercial orchards near Fresno and from the Wolfskill Experimental Orchard near Winters. The team studied the state’s most widely grown varieties, including Kerman, Golden Hills and Lost Hills, sampling fruit at multiple stages late in hull development. Using advanced imaging techniques, the researchers measured hull thickness, cell size and the degree of cell adhesion, categorising hulls as intact, cracked or tattered. RNA analysis then revealed which genes were active at each developmental stage. The team found that while all hulls were intact 91 days after flowering, hull split increased as ripening progressed. Cells in the inner hull layer expanded during ripening, while outer-layer cells remained largely the same size. Combined with pectin modification in the cell walls, these differences generated internal stresses that caused the hull to split in distinct ways. Humidity and physical forces within the hull layers were also found to influence degradation. “This is one of the major novelty factors for our paper,” Zhang said. “Loads of people have looked at pectin in all kinds of fruits, but not many people have observed that, depending on which cell layer you’re in, the pectin, cell size and so on will change differently during ripening.” The work builds on earlier research by UC Davis scientists Grey Monroe and Barbara Blanco-Ulate, who assembled a reference genome for Pistacia vera ‘Kerman’ and defined key growth stages of the nut. Together, the studies provide a framework for linking fruit anatomy, ripening and genetic control. As the pistachio hull is botanically a fruit, despite the edible portion being the seed, the findings may also have relevance for other non-berry fruit crops that are susceptible to pre-harvest splitting.

Coco5, the coconut water brand backed by professional athletes, including basketball players Devin Booker and Charles Barkley, has closed a $10 million funding round as it looks to broaden its footprint beyond the traditional sports drink aisle. The capital injection will support the hiring of senior executives across sports nutrition, consumer packaged goods and retail, as the brand strengthens its leadership team to scale operations and drive new product innovation. Coco5 is centred on coconut water enriched with electrolytes, designed to support performance, recovery, and general wellness. The brand leverages its association with professional athletes to position itself at the intersection of sports nutrition and mainstream wellness. By combining natural hydration with functional benefits, Coco5 targets both active consumers and health-conscious shoppers seeking alternatives to traditional sports drinks. Flavours currently include cherry, lemon, passionfruit, pineapple and coconut. Originally distributed through sports and fitness channels, Coco5 is now expanding into healthcare, hospitality, and international wellness-focused markets. The brand is also exploring flavour extensions and additional product formats to broaden its functional beverage portfolio and capture a larger share of the growing hydration and wellness segment. The $10 million injection will fund strategic growth initiatives, including expanding key wellness-focused channels and accelerating product innovation. Coco5 has already begun seeing traction beyond the traditional sports drink aisle, reflecting broader consumer demand for functional, health-oriented beverages. The investment and leadership expansion could position Coco5 as a notable challenger in the functional hydration space, competing with established sports drink and wellness beverage brands both domestically and internationally. Featured image: © Coco5

Nestlé-owned brand Milkybar has launched a new white chocolate product in the UK and Ireland, expanding its range with a crunchy sharing format. The product combines crispy cereal balls coated in Milkybar white chocolate and is positioned as a sharing snack. According to Nestlé Confectionery, the Crunchy Pops are made with whole milk, Rainforest Alliance-certified cocoa and contain no artificial flavours. The launch adds to Milkybar’s existing portfolio of white chocolate blocks and buttons. Rachel Beaufoy, marketing manager at Nestlé Confectionery, said: “It’s an exciting year for Milkybar, and Crunchy Pops are a special launch for us. We’ve combined a delicious crunchy texture with our creamy white chocolate to create a treat we think people will love.” The launch coincides with Milkybar’s 90th anniversary. The brand was introduced in 1936 in the UK and Switzerland and has since become one of the UK’s best-known white chocolate brands. Milkybar Crunchy Pops White Chocolate sharing bags will be available in stores across the UK&I from next week.

Planet Oat, the US oat milk brand owned by HP Hood, has entered the zero-sugar coffee creamer segment, launching what it says are the category’s first oat-based creamers formulated with no sugar per serving. The move reflects growing pressure on food and beverage manufacturers to cut sugar without sacrificing taste, as consumers scrutinise labels more closely and regulators and health bodies continue to focus on sugar reduction. The new products – Zero Sugar Caramel and Zero Sugar Vanilla Cinnamon – extend Planet Oat’s presence in the fast-growing plant-based coffee creamer market, a category that has increasingly become a battleground for differentiation as traditional dairy and non-dairy players compete for space in both chilled and ambient aisles. For ingredient suppliers and manufacturers, the launch highlights ongoing innovation around flavour delivery and sweetness modulation in plant-based formats, where sugar has traditionally played a key role in mouthfeel and taste. Brands are now under pressure to deliver indulgent profiles while aligning with 'zero' and 'free-from' claims that resonate with health-conscious consumers. The creamers are free from dairy, lactose, gluten, soy and nuts, positioning them as inclusive alternatives aimed at consumers managing allergies or dietary restrictions – a strategy that has helped plant-based brands broaden their appeal beyond vegans. The US coffee creamer market has been shifting steadily towards functional and 'better-for-you' formulations, with reduced sugar, clean label sweeteners and plant-based fats becoming key areas of product development. Creamers, unlike core milk alternatives, allow brands to command higher margins and experiment more aggressively with flavour and formulation. Planet Oat has not disclosed pricing or distribution details for the new products. The brand has previously focused on mainstream retail penetration rather than niche health channels, suggesting the zero-sugar line is intended to scale rather than remain a specialist offering.

Nestlé is moving forward with plans to sell a stake in its bottled water division, setting up one of the food and beverage industry’s most closely watched carve-outs as private equity firms line up to back a business housing premium brands such as Perrier and S.Pellegrino, Bloomberg reported. The Swiss food group has invited first-round bids this month for the water unit, valued at around €5 billion, according to sources, with Rothschild advising on the transaction. The sale would mark a major step in Nestlé’s broader effort to refocus its portfolio and restore confidence following a turbulent period marked by regulatory scrutiny and reputational challenges. Buyout firms including PAI Partners, Blackstone, KKR, Bain Capital and Clayton Dubilier & Rice have expressed interest, Bloomberg previously reported. Banks are preparing between €2 billion and €3 billion of debt financing to support a potential deal, structured as leveraged loans in euros and dollars, the sources said. The financing would equate to roughly four to six times the unit’s estimated €500 million in earnings before interest, tax, depreciation and amortisation – a level that underscores both the strength of the underlying brands and the willingness of private equity to lean into consumer staples assets as dealmaking rebounds. Nestlé announced in late 2024 that it would separate its water business , long viewed by investors as a non-core asset relative to its faster-growing nutrition, health and premium food categories. Momentum around the sale has picked up following a leadership reset that saw Philipp Navratil appointed chief executive in September . The deal highlights how even globally recognised beverage brands are being reassessed amid rising environmental and regulatory pressures. Bottled water producers face intensifying scrutiny over plastic use, water sourcing and sustainability claims – risks that investors are factoring into valuations. Nestlé’s water division has also been under pressure after the company acknowledged in 2024 that it had used filtration methods not permitted for natural mineral waters in parts of its portfolio, while the group continues to manage a separate infant formula contamination crisis. Despite those challenges, bankers involved in the process say the water unit remains an attractive asset, anchored by premium brands with global distribution and pricing power.

In 2026, Faravelli marks 100 years of history with the launch of Stand Out, a new corporate campaign designed to redefine the company’s positioning and explore what it truly means to stand out today. Founded in Milan in 1926 by visionary entrepreneur and photography enthusiast Giusto Faravelli, the family-owned company has grown into an international player in the distribution of raw materials for the chemical, pharmaceutical, cosmetic, food, nutraceutical and pet food industries. Giusto Faravelli More than a slogan, Stand Out is conceived as an integrated communication platform. It reflects Faravelli’s long-standing human-to-human approach, even within a B2B context, and emphasises that while raw material quality is essential, it is only the starting point. True differentiation comes from vision, expertise, speed and the ability to deliver tailored solutions. The campaign unfolds across multiple touchpoints, including advertising, social media, video, digital banners and trade fair materials, and centres on a simple, recognisable creative device: a strong headline paired with subjects that appear to step out of the page, embodying the satisfaction of the end consumer. A visual and sensory narrative that highlights a clear idea: when the right choices are made, success becomes visible. Developed in collaboration with Milan-based creative agency Puzzle, Stand Out also introduces the official centenary logo, a compact and essential design symbolising balance, continuity and forward momentum. “With the right ingredients, and the right strategic partner, standing out from the competition is not difficult. It’s natural.” This is the message Faravelli chooses to share in its milestone year. And it’s only the beginning. To discover what’s coming next, the invitation is simple: follow the story on Faravelli’s official channels — website, LinkedIn page, new official Instagram page and YouTube.

William Grand As the FDA reviews sugar levels in pasteurised orange juice, industry attention has intensified. But amid the regulatory noise, are manufacturers overlooking the bigger nutritional opportunity? William Grand, CEO of NutriFusion, argues it’s time to shift the spotlight back to whole fruit – and why doing so could deliver both healthier consumers and stronger commercial returns. The topic of orange juice has become increasingly vivid, with a variety of industry voices weighing in as the FDA continues its exploration of cutting sugar levels. However, there is a very real possibility that the focus on the FDA’s activity has overshadowed the important focus on whole fruits, sources of nutrition that, along with their vegetable counterparts, have a critical role in daily diets. With the buzz around pasteurised orange juice so strong, which has garnered the interest of consumers to learn more, food and beverage manufacturers must strike while the iron is hot, engaging in dialogue with existing and potential customers about the value of whole fruits – in this case, oranges – and most importantly to find ways to incorporate whole fruits into the products they offer. Not only could this boost ROI for companies but also safeguard the health of individuals who seek their partnership for better nutrition. Orange juice is having a moment So, what exactly is causing consumers to tune in? The answer is likely somewhat sentimental: potential changes to America’s breakfast staple. The FDA’s recent exploration of pasteurised orange juice began in review of the set Standard of Identity (SOI), diving into the requirements for ingredients, development and processing, and juice content specifications. It was in 1963 that the minimum Brix level (a measurement of sugar content in a liquid) was established at 10.5%. However, with the steady decline of the Brix level for Florida oranges (much of which is attributed to severe weather and citrus greening), citrus growers have struggled significantly to hit the minimum level. Because of this strain, the FDA is proposing to lower the minimum Brix requirement for pasteurised orange juice to 10%, equating to about 1g less natural sugar in an 8oz serving. Taste will reportedly be unaffected by the change and will enable orange juice manufacturers to expand the range of juices that can be marketed and pasteurised. In addition to its delicious flavour, it’s important to note that love of orange juice is also based on the nutritional value that it brings to the table (literally). Data shows that on average, Americans consume only half the recommended daily servings of fruit, and that adding 100% fruit juice to a daily diet helps get them closer to needed consumption by around 50%. This is a great nutritional boost and certainly speaks volumes to the power of orange juice, but 'closer' still means falling short. It’s here where food and beverage manufacturers can take the existing orange juice narrative and pull it back to reintroduce the importance of whole fruit, potentially incorporating it into their product development focus. Pivoting back to the juicy source Research has indicated that there is great value in putting more of an emphasis on whole fruits vs. fruit juice. In fact, in 83 independent studies, researchers found that overall, concentrating on whole fruit consumption delivers more benefits. One key way is that whole fruit actually delivers a stronger sense of feeling full and longer (something that has been an issue with ultra-processed snacks that line today’s cupboards) while also maintaining crucial fibre that is often stripped away in the juicing process and plant-based compounds chockfull of anti-inflammatory and antioxidant properties. And while 100% fruit juice with its natural sugars is certainly beneficial (a fresh glass of vitamin C), studies show that it’s associated with weight gain due to an increase in calories, and that high consumption is tied to increased risks of various types of cancer (with mixed results appearing for Type 2 diabetes and hypertension). Large quantities are quickly absorbed into the bloodstream and delivered to the liver, so that over time, too much fructose will turn into fat, which can ultimately translate into fatty liver disease. For food and beverage manufacturers looking to become bigger players in the better-for-you space, these stats serve as a springboard for meaningful communication with consumers, and putting their money where their mouth is by improving products to better promote good health. Better understanding of consumer behaviours Before making any major moves, it’s important for food and beverage manufacturers to step back and really understand where the opportunity lies – and this is evident in the purchasing decisions of today’s consumers. A review of industry literature was conducted that explored consumer willingness to pay more for foods that are considered healthier. A total of 15 studies showed that in 23 experiments out of 26 (88.5%), consumers would pay a 5.6% to 91.5% (a mean of 30.7%) price premium for healthier foods. Studies also found that consumers have a unique willingness to purchase foods that contain reduced fat and wholegrains with additional fruit and vegetables. Clearly, consumers have a very real and increasing desire to eat healthier, an important behaviour that should not be ignored. Make Your mark, positively and impactfully For food and beverage manufacturers not directly involved in the orange juice game, the industry chatter may seem unapplicable, and therefore not worth following. However, nothing could be further from the truth. Companies should consider incorporating oranges (and other whole fruits, for that matter) into the products they produce to not only deliver nutritionally elevated items to existing customers, further cementing the relationship with them, but to also bring in new customers who are looking to align with better-for-you brands. The public, and an increased ROI, will thank you.

Twinings has expanded its ready-to-drink Sparkling Tea portfolio with the launch of a new peach-flavoured variant. The new product, named Revive, blends Chinese green tea with peach and apple juice, elderflower infusion and sparkling water. It contains fewer than 50 calories per 250ml can and is positioned as a naturally refreshing option with no added sugar, artificial sweeteners or colours. Developed by Twinings’ master blenders, herbalists and R&D team, Revive uses a lightly brewed green tea selected for its subtle flavour profile, designed to complement the fruit and floral notes. Sweetness is derived from apple and peach juice, while a small amount of lime juice provides acidity, and elderflower adds a floral finish. In line with the wider Sparkling Tea range, Revive is fortified with functional ingredients, including magnesium, niacin and vitamin C, which are associated with normal psychological function and reduced tiredness and fatigue. Peach remains one of the most popular flavours in the iced tea and soft drinks categories, and Twinings said the new launch offers a more premium take by combining it with apple and elderflower. The brand is positioning the product as part of a broader push towards healthier everyday beverages, particularly during the New Year period when demand for low- and no-sugar drinks typically increases. The Sparkling Tea range now consists of four flavours: Revive – Peach and Apple with Elderflower, infused with Chinese green tea Defence – Orange, Passionfruit and Elderberry, infused with Chinese green tea Refresh – Raspberry Lemonade with Hibiscus, infused with Chinese white tea Boost – Lemon with Ginger and Lemon Balm, infused with Indian black tea All variants are fortified with vitamins and minerals and are designed to support different well-being occasions. Gill Close, marketing director for UK & Ireland at Twinings, said the launch responded to strong consumer demand for peach-flavoured drinks while maintaining the brand’s focus on quality and functionality. " As a beloved flavour in the beverage world, we’re thrilled to introduce Peach Revive to our Sparkling Tea range – a delicious, modern take on a classic flavour – at less than 50 calories per can. With its harmonious blend of sweet peach, apple, elderflower and green tea notes, this new flavour is set to be the crown jewel in our collection, offering a revitalising taste that’s sure to invigorate and delight." The Twinings Sparkling Tea range, including Revive, is available via Amazon and twinings.co.uk, with wider retail distribution planned. The recommended retail price is £1.90 per can.

UK-based chocolate brand Ritter Sport has introduced Roasted Peanut, a new addition to its premium nut portfolio, as part of a strategic drive to grow the nut chocolate segment. The 100g square combines salted, roasted peanuts with milk chocolate, targeting consumers seeking indulgent, flavour-led options. The launch coincides with Ritter Sport’s first branded shipper activation at Sainsbury’s, which featured Roasted Peanut alongside established blocks such as Pistachio, Praline, Marzipan, Rum Raisin, Milk Whole Hazelnut and Dark Whole Hazelnut. The initiative delivered a reported 40% uplift in sales, underscoring the commercial impact of combining product innovation with in-store merchandising. Benedict Daniels, managing director for Ritter Sport UK & Ireland, said: “By using only the very best ingredients and producing truly distinctive flavours, we’re bringing incremental growth to the category”. Two-thirds of Ritter Sport’s UK value growth is reportedly incremental, highlighting the potential for innovation to expand consumer repertoires in the premium block chocolate segment. Ritter Sport Roasted Peanut is now available in Sainsbury’s, Morrisons and Tesco, with further retail listings planned. The launch reflects broader consumer trends favouring nut inclusions, taste-driven innovation and premium confectionery experiences. The move also strengthens Ritter Sport’s credentials in the nut chocolate space, reinforcing its reputation for high-quality, flavour-led block chocolates that appeal to both loyal and new customers.

Dairy giant Lactalis has partnered with life sciences company Bioiberica to launch Puleva Vita Calcio Colágeno, Spain's first milk beverage enriched with native type II collagen, positioning it at the forefront of functional dairy innovation. The launch brings Bioiberica’s Collavant n2, a science-backed collagen ingredient clinically shown to support joint health, into a mainstream consumer product. The beverage combines the collagen with essential nutrients, offering Spanish consumers a daily, convenient route to support mobility and joint wellness. For food, beverage and ingredient manufacturers, the collaboration provides a blueprint for integrating bioactive compounds into dairy products while maintaining regulatory compliance and commercial scalability. Collavant n2 is GRAS-certified and NutraStrong-verified, providing a validated claim for the growing functional beverage segment. Recent clinical research by Bioiberica demonstrated that a daily 40mg dose of Collavant n2 supports cartilage health and reduces activity-related joint discomfort, highlighting its potential for functional food applications. Participants in the study with higher baseline joint discomfort experienced an 18.3% reduction in CTX-II biomarkers after six months of supplementation, compared with a 20.6% increase in the placebo group. “This product represents the first application of Collavant n2 in a mainstream dairy beverage, showing how functional ingredients can be translated into everyday consumer products,” said Antonio Vendrell, marketing director at Bioiberica. “It strengthens our position in the functional food space and demonstrates the value we bring to food and nutraceutical partners globally.” Cristina Torres Antelo, brand manager at Lactalis Puleva, added: “Puleva Vita Calcio is already Spain’s leading calcium-enriched dairy brand, and the new formulation meets the rising demand for scientifically supported functional beverages”. The product is now available in supermarkets and specialty stores across Spain, combining scientific innovation with commercial scalability in the fast-growing functional dairy category.