PAI Partners, a private equity firm, has announced the completion of a €3.6 billion equity transaction to establish a new ownership structure for its roughly 50% stake in Froneri, the global ice cream giant jointly owned with Nestlé. As part of the deal, a wholly owned subsidiary of the Abu Dhabi Investment Authority (ADIA) has become a significant minority co-investor in Froneri, joining PAI and a new single-asset continuation vehicle (CV) led by Vintage Strategies at Goldman Sachs Alternatives. The transaction ranks among the largest single-asset CV deals ever completed in Europe. Formed in 2016 through a joint venture between PAI’s R&R Ice Cream and Nestlé’s European ice cream business, Froneri has evolved from a mainly European, private-label producer into a brand-led global business, now generating €5.5 billion in annual revenue across 25 countries. The company’s portfolio includes leading brands such as Häagen-Dazs, Nestlé, and various regional favourites, supported by a strong innovation pipeline and a well-invested supply chain. “Froneri is a clear example of PAI’s ability to create and grow global champions in the consumer sector,” said Frédéric Stévenin, co-managing partner at PAI Partners. “Since we first partnered with Nestlé in 2016, the business has successfully expanded into new markets, strengthened its branded portfolio and established itself as a global leader.” Phil Griffin, CEO of Froneri, added: “The renewed commitment of our partners, combined with the addition of new investors and capital, reflects confidence in our business and reinforces the strong partnership that underpins our growth.” ADIA’s involvement marks a significant addition to the shareholder base. Hamad Shahwan Aldhaheri, Executive Director of ADIA’s Private Equities Department, said the investment “offers a compelling opportunity to support Froneri for its next phase of growth alongside experienced and proven partners.” Gabriel Mollerberg, managing director at Goldman Sachs Alternatives, cited Froneri’s “attractive financial characteristics, exceptional operational execution and strong alignment with all key shareholders” as key factors behind investor demand. Advisers on the transaction included Evercore for PAI, Rothschild for Froneri, and Deutsche Bank for ADIA. Froneri employs over 12,000 people globally. The company is expected to pursue further organic growth, operational efficiency, and strategic acquisitions under its next phase of development. Top image: © Froneri

Javvy Coffee has expanded its Protein Coffee line-up at Sprouts Farmers Market with the launch of two new products. The new offerings include Collagen Creamer Sweet Cream and Coffee Concentrates in original, French vanilla and caramel flavours. The Javvy Sweet Cream Collagen Creamer (priced at $26.99) is a coconut-based creamer designed for both hot and iced coffee. Each serving provides 11g of collagen and medium-chain triglycerides (MCTs), which support hair, skin, nails and joint health. Meanwhile, the Javvy Coffee Concentrates (priced at $24.99) allow consumers to make customised coffee drinks quickly by adding 1-2 teaspoons to water or milk. Each serving contains 80mg of caffeine and is made with 100% real coffee, with no added sugar or artificial ingredients. The new products are available at all Sprouts Farmers Market locations across the US.

PepsiCo is bringing a sweet twist to the savoury snacks aisle this Christmas with the launch of Doritos Gingerbread, the brand’s first-ever limited-edition festive flavour. Available from 6th October, Doritos Gingerbread combines the brand’s signature crunch with the warming spice of gingerbread. PepsiCo says the unique flavour pairing aims to blur the lines between sweet and savoury snacking, driving category disruption and impulse purchases during the key holiday trading period. The limited-edition Doritos variant headlines a wider seasonal line-up that also includes two new Walkers flavours – Emmental Cheese and Beef Wellington – both launching in five-pack multipacks. Meanwhile, Sensations Honey Glazed Ham returns to shelves in 150g sharing bags following strong seasonal demand in previous years. “Christmas is a time of togetherness and joy – and our festive snack range is designed to reflect just that,” said Rob Pothier, marketing director at PepsiCo. “With bold new flavours like Doritos Gingerbread, Walkers Emmental Cheese and Walkers Beef Wellington, we’re tapping into consumer curiosity for special flavours and formats while supporting retailers in driving sales during the festive season.” The limited-edition range will be available from 6th October. The Walkers 5-pack Emmental Cheese and Walkers 5-pack Beef Wellington will both retail at £2.15, while the Sensations Honey Glazed Ham will be available as a 150g share bag at £2.50 and the Doritos Gingerbread is a 180g share bag, also at £2.50.

Morinaga Milk has announced that it will suspend production at its plant in Akita, Japan, in March 2026 as part of a restructuring initiative. The Japanese dairy group said it has been making progress in optimising its production systems through ongoing efforts to strengthen its business base through streamlining its operations. In accordance with its medium-term business plan, the company said it will suspend production at the Akita plant – which operates under its Tohoku Morinaga Milk Industry business – in March, with its operations to be transferred to another site. The nearly 32,000-square-metre Akita plant, which produces a range of Morinaga milk products, has been in operation since March 1951 and employed a workforce of 54 employees as of 30 September 2025. FoodBev has approached Morinaga for further information on the closure and its impact on the site’s employees.

Join us for an introduction to the ReadyStream system, a revolutionary solution for preparing and dispensing culture media. After providing a general overview on the working principle and features of the system, this session will focus on Merck's newly launched, first-of-its-kind 5x concentrated ReadyStream Half FRASER medium, designed for the primary selective enrichment of Listeria monocytogenes and Listeria spp , according to ISO 11290. The ReadyStream system allows for the delivery of large volumes of Buffered Peptone Water (BPW), Half FRASER and Tryptic Soy Broth (TSB) with minimal preparation time, at a desired volume, temperature and concentration for pre-enrichment of samples. Discover how this innovative system works and the numerous benefits it offers in terms of efficiency, convenience and sustainability through reduced energy, water consumption, as well as significantly less plastic waste. In this webinar, you will learn: How the ReadyStream system simplifies culture media preparation and dispensing. The benefits of using this innovative system over traditional methods. Overview of the new ReadyStream® Half FRASER medium for  Listeria  detection Register here .

Swedish food-tech start-up Saveggy has introduced an additive-free, edible plant-based coating for fresh produce, designed to provide an alternative to plastic packaging. The solution is made from two simple ingredients: rapeseed oil and oat oil. Saveggy believes that scaling the solution could help to significantly reduce plastic use in packaging while contributing to reducing food waste across fresh produce. Founded in 2020 by Vahid Sohrabpour and Arash Fayyazi, Saveggy was born out of frustration over food waste and plastic pollution. Its technology has been developed in close collaboration with Lund University and stakeholders across the value chain. According to Saveggy’s own research, more than 3,000 tonnes of plastic are used for cucumbers each year across the EU. Its technology aims to address this plastic overuse, supporting the EU’s 2030 targets and aligning with the Packaging and Packaging Waste Regulation.  Saveggy is also partnering with Aarhus University and is supported by EIT Food, an organisation backed by the EU’s European Institute of Innovation and Technology. The company is launching a one-month pilot for cucumbers in Sweden together with retailer ICA and vegetable grower Odlarna. The test marks a key milestone in the start-up’s journey, transitioning from R&D to commercial scale. With the first industrial machine in place at Odlarna’s facility, and capacity ramping up, Saveggy is preparing for broader launches across Sweden and Europe. Though initially focusing on cucumbers, the solution can also be applied to a wide range of fruits and vegetables, with product development ongoing. Arash Fayyazi, co-founder of Saveggy, said: “Cucumbers highlight the challenge: food waste on one side, plastic-wrapped shelves on the other. Our goal is to reduce food waste and plastic pollution together – with respect for nature, people and the resources that make our food possible.”

DSM-Firmenich has inaugurated its new Van Marken Food Innovation Center in Delft, the Netherlands, marking a major step in the company’s food and biotechnology innovation strategy. The new site will serve as the headquarters of DSM-Firmenich’s Taste, Texture and Health business unit and brings together more than 400 employees. Facilities include a co-creation kitchen, tasting areas and application laboratories for the dairy, bakery and brewery industries. The centre will support developments across plant-based alternatives, sugar reduction, taste and texture enhancement, and nutrition solutions. Patrick Niels, president of the Taste, Texture and Health business unit, commented: “The future of food is not just a vision, it's a reality that we're creating right now together with our customers. Our commitment to innovation and sustainability is unparalleled." "Strategically positioned at the Dutch Biotech Campus Delft – the global food and biotechnology hotspot – the Van Marken Food Innovation Center underlines our ongoing dedication to contributing to the local environment and to the Netherlands, while honoring our 155-year legacy of food and biotechnology innovation in Delft." The centre is named after Jacques van Marken, founder of the Yeast and Spirits Factory – later Gist-Brocades, acquired by DSM in 1998. Van Marken was recognised as an early Delft entrepreneur and social reformer whose approach to business and society continues to inspire the company today. DSM-Firmenich and its predecessors have operated in Delft since 1869, contributing food innovations such as reduced-sugar and reduced-salt formulations, natural antifungal preservatives and lactose-reducing enzymes.

Italian-owned food group New Princes has unveiled plans for an initial public offering (IPO) on the London Stock Exchange, marking a major milestone in the company’s 135-year history. Formerly known as Newlat, New Princes will retain a majority stake in the business, which will be named Princes Group. The move comes just a year after it was acquired from former Japanese owner Mitsubishi. In a statement, New Princes said, if the float – expected to value the business at £1.5 billion – goes ahead, the funds raised from issuing new shares, would be used to support its growth strategy through further acquisitions. Simon Harrison, CEO of Princes Group, described the listing as a “natural next step” for the business: “A listing on the London Stock Exchange will provide access to capital to execute our M&A ambitions, expand our product portfolio and extend our international reach. Our combination of iconic brands, deep customer partnerships and well-invested manufacturing positions us strongly for future growth.” Executive chair Angelo Mastrolia emphasised the company’s long-term ambitions: “We are not selling any shares. Instead, we are raising new capital to accelerate our growth strategy and transform Princes into a truly diversified, multinational food and beverage group. We see significant further upside from operational efficiencies and a pipeline of M&A opportunities.” Princes generated £2.1 billion in pro forma revenue in 2024, supported by a portfolio that spans five core categories: Foods, Fish, Italian, Oils and Drinks. Its brand stable includes household names such as Princes Tuna, Napolina, Branston, Batchelors, Flora, Crisp ’N Dry, Delverde, Naked Noodle and Vier Diamanten. The group supplies both branded and private label products, working with more than 8,000 customers across 60 countries. It operates 23 production facilities in the UK, Europe and Mauritius, alongside 21 warehouses and distribution centres. Recent investment has driven efficiency improvements and created headroom for further growth without significant additional capital spend. In the six months to 30 June 2025, the group delivered pro forma revenues of £964.2 million and EBITDA of £71 million, reflecting margin growth through operational synergies. The IPO is expected to support Princes’ expansion into new categories and geographies while building on its strong position in both branded and own-label segments. The group’s leadership team has signalled continued interest in acquisitions that align with its strategy.

From cult gadget to kitchen essential, the air fryer is flipping the script on frozen food and at-home cooking. As manufacturers battle it out for the crispiest crunch and cleanest cook, innovation is heating up – and consumers are eating it up. FoodBev’s Leah Smith finds out what is driving this craze. The humble air fryer has come a long way from its beginnings as a novelty kitchen gadget. Once hidden in the back of cupboards, it is now a countertop staple – celebrated for its ability to whip up everything from crispy chips and speedy weeknight meals to even full roast dinners. But its rise is not just changing home cooking habits – it is reshaping the frozen food and at-home cooking categories. As consumer cravings for convenience, health and crunch collide, manufacturers are racing to reformulate, repackage and reimagine products with the air fryer in mind. There’s even a monthly magazine dedicated solely to this gadget! According to market research firm Statista, global revenue in the air fryer segment is expected to surpass $1.5 billion by 2026. Retailers are already carving out freezer aisle space for ‘air fryer-friendly’ ranges, while brands – from legacy giants like Nestlé to fast-growing disruptors like Strong Roots – are making the most of their packaging to spotlight air fryer compatibility. “Responding to the fact that 48% of households now own an air fryer, more and more food brands are developing new offerings and adding air fryer callouts to their packaging,” Scott Dixon, managing director of The Flava People, told FoodBev. This trend is echoed by Nestlé, which conducted consumer research while developing its latest Maggi air fryer range. The company found that chicken and vegetables are among the most popular foods cooked in air fryers – insights that directly informed the creation of its tailored air fryer solutions. Speaking about the launch, Marcin Popławski, head of food marketing for Europe at Nestlé, pointed out: “We understand that our consumers lead increasingly busy lives and are looking for products that save time, enhance their cooking skills and inspire meal preparation using modern devices”. Key drivers of the air fryer boom Convenience appears to be the primary driver behind the popularity of air fryers as a kitchen appliance. Many frozen food brands are capitalising on this trend, including McCain – known for its oven chips – which launched a dedicated air fryer range of chip variants last year, officially endorsed by the global air fryer appliance brand Ninja. Ninja’s parent company, SharkNinja, recently conducted research revealing that easy preparation, short cook times, health benefits and effortless cleanup top consumers’ priorities. The company now offers a variety of air fryers, including a portable model designed for families of all sizes. “Modern lifestyles have transformed the way people cook and eat," Danielle McAreavey, head of marketing at Maggi, Nestlé UK & Ireland, said. " Consumers today want to cook in an optimised way without compromising on health or taste. 60% of consumers are choosing healthier products, with salads and vegetables being in the top ten dishes."   She added: “Air Fryer users are also motivated by various benefits when they choose to cook with it. 52% are looking for less fat when it comes to cooking their meals as well as 46% for healthier meals [2] . We have worked closely with our Culinary and Nutrition teams to ensure all Maggi meal recipe suggestions help our consumers make balanced meals and provide 2 of your 5 a day."   Texture and mouthfeel follow closely as highranking priorities. Air frying is no longer a simple plug-and-play solution for existing SKUs. The technology uses rapidly circulating hot air, which can dry out delicate products or result in uneven cooking if recipes are not carefully adapted. To address this, manufacturers are reformulating coatings, crumbs and batters to strike the perfect balance between crunch and moisture. Adjustments to pre-fried or par-cooked elements help to reduce oil content while still delivering the crispy, golden finish consumers expect. “We know that crispiness drives repeat orders,” said Leslie Gorman, marketing manager at Lamb Weston, referencing a recent social media poll that shaped their air fryer fries range. “With that insight, we have focused heavily on coating and processing technologies that optimise crispiness.” Additionally, texture stabilisers, fat replacers and novel starches are being employed to prevent drying out – a common consumer complaint when standard frozen foods are cooked in air fryers. Gareth Thomas, category director at Iceland Foods, which collaborated with Ninja on a frozen range designed for air fryers, told FoodBev: “We developed thinner, crispier coatings to ensure even browning and a satisfying crunch – without deep frying or long oven times”. He continued: “We have also reduced the moisture content in breaded or battered products to help prevent sogginess and deliver the best possible crisp. Our teams spend time testing coatings, adjusting process settings and evaluating product performance to help ensure consistent quality.” Speaking about formulations, Maggi's McAreavey said: " Each blend has been meticulously made to deliver that delicious crunch, making it easier than ever to achieve quality crispiness at home and is designed to elevate your air fryer experience.”  The rising popularity of air frying is also linked to perceived health benefits. “Health-conscious purchasing is on the rise and heavily influences how we formulate air fryer-friendly products,” said The Flava People’s Dixon. This focus is central to The Flava People’s collaboration with slimming-friendly cookbook brand Pinch of Nom. Dixon explained that, true to its name, The Flava People prioritises bold flavours paired with clean ingredients. “Our partnership with Pinch of Nom allows us to tap into the growing segment of consumers seeking healthier yet flavourful alternatives, all while offering the convenience of air fryer friendly products,” he commented. In April, The Flava People launched a new range in Morrisons supermarkets across the UK, featuring three Flava It! air fryer products in Greek, Tikka and Jerk variants. The trio of products taps into the popular fakeaway trend, offering consumers a convenient, affordable and tasty way to elevate their home cooking without compromising on flavour. Packaging with purpose Air fryers are revolutionising the way we cook, offering faster, healthier results than conventional ovens – but they also present new challenges for manufacturers. Faster cooking times, higher heat and more compact baskets mean that traditional oven instructions do not always translate perfectly. That is why packaging is playing an increasingly important role in guiding the air fryer experience. Manufacturers are investing in dedicated air fryer instructions, covering temperature, cooking time and shake-or-turn cues. Some brands even use QR codes linking to videos or apps with step-by-step cooking tips, helping consumers get the best results every time. QR codes are a key feature of The Flava People’s collaborative air fryer ranges, as Dixon told FoodBev: “All of our sachets have QR codes that link to air fryer-specific recipes, making it extremely easy for consumers to access and follow simple step-by-step instructions”. Other brands are adapting too. KP Frozen Foods now includes air fryer instructions across its portfolio, not just on its MJ Diner products. “All of our products now feature air fryer cooking instructions on both the front and back of the pack, following trials on three different types of air fryers,” said Noel Davis, director at KP Frozen Foods. Iceland has also tailored its packaging to reflect the nuances of air frying: “Our cooking instructions have been updated and tailored specifically for air fryer temperatures and timings, which differ from conventional ovens, getting perfect results every time,” Thomas added. He added: “Over 100 of our products now carry an air fryer logo – including Ninja-endorsed icons – making it clear to customers that they’re ideal for air frying”. Innovative, functional packaging solutions are also emerging, designed to improve performance and convenience. Vented crisping trays and air flow-optimised sleeves allow food to cook evenly and get crispier results straight in the fryer basket, while foil trays, such as those in KP Frozen Foods’ range, help keep appliances clean and reduce the need for washing up. With packaging designed to guide, assist and even clean up, air fryer-ready products are now almost as clever as the appliances themselves, helping consumers achieve perfect results with minimal fuss. Fresh ideas in the freezer aisle While breaded proteins and appetisers were early leaders in air fryer optimisation, manufacturers are now experimenting across categories – from breakfast foods and baked goods to frozen vegetables and even desserts. The trend is not just about convenience; it is about rethinking textures and flavours to match the fast-cooking air fryer format. Plant-forward brands are finding success with air fryer-ready innovations that replicate the indulgent textures of animal products without added oils, or that add extra texture to vegetable-based products. Veg-forward frozen food brand Strong Roots recently launched a range of plant-based products designed specifically for the air fryer. Speaking about the launch, Laura Smith, Strong Roots’ VP for marketing, said: “With the air fryer revolution continuing at a pace, along with the demand for healthy, plant-based options, we have worked hard to create delicious, veg-forward recipes that are optimised for the air fryer”. Strong Roots’ range, named Air Bites, claims to be ready in under 15 minutes, offering a quick, healthy alternative for busy consumers. The Air Bites come in three varieties: Crispy Spinach & Carrot, Crispy Pea & Lemon, and Crispy Veg. Crispy Spinach & Carrot contains 48% spinach and is coated in a crispy carrot crumb, while Crispy Pea & Lemon features 58% sweet peas along with a citrus twist. The Crispy Veg option includes a mix of vegetables and brown rice, all encased in a quinoa crumb. Smith continued: “We believe there is an exciting opportunity to reach new consumers, bring even more people into the frozen, meat-free category”. KP Frozen Foods is also innovating in this space, recently launching a new Tapas air fryer range under its MJ Diner brand to meet growing consumer demand for inventive air fryer products. Davis enthused that demand is so strong, the company is even considering home delivery options. He added: “To date, our MJ’s Air Fryer Salt and Pepper Chicken Bites with Chips is our bestselling product, followed by Kebab with Sriracha Sauce and Chips, All Day Breakfast, Katsu Chicken Curry and Chips, and Fish and Chips”. Lamb Weston has invested in reformulating and developing products specifically for air fryer cooking. Tony Henson, lead principal development scientist for strategic growth innovation, explained: “Air fryers and forced-air ovens function very differently from traditional fryers. Our team has studied their performance closely to adjust oven settings and optimise product quality.” Thomas from Iceland highlighted the strong consumer demand for branded air fryer products. In a 2024 survey of nearly 20,000 people, 73% said they wanted to see more Ninja-endorsed items. “This feedback directly informed Iceland’s decision to develop a fully branded range of Ninja frozen air fryer products,” Thomas said. “Launched in April 2025 across Iceland and The Food Warehouse stores, the range features seven meals, including air-fryer favourites such as chicken strips, waffle fries and pizza pockets.” Perfectly cooked, perfectly timed As air fryer adoption continues to rise, manufacturers are expected to expand their offerings and even co-develop appliances and products in tandem – much like the microwave meal revolution of the 1980s. According to Davis, designing for the air fryer has reshaped how KP Frozen Foods approaches innovation. “We have changed the way we look at NPD and are trying to best understand what the consumer wants,” he said, “Invariably, the speed and efficiency of the air fryer usually end up the preferred method of cooking.” With health trends, convenience and technology converging, air fryer optimisation is no longer just a marketing hook. It has become a new frontier for creativity, flavour and functionality, offering manufacturers an opportunity to reimagine frozen foods for the modern consumer – and giving shoppers a faster, tastier and healthier way to enjoy their favourite meals.

The Eat-Lancet Commission has today (3 October 2025) released its new Report on Healthy, Sustainable, and Just Food Systems, outlining a roadmap toward a healthier and more sustainable planet. It builds on Eat-Lancet’s earlier 2019 report, which presented the Planetary Health Diet as a dietary framework designed to encourage healthy diets that ensure nutritional adequacy while also reducing environmental impact. The Commission’s new report provides an update, stating that the global context has ‘shifted dramatically’ since the 2019 publication due to factors like the Covid-19 pandemic and soaring food prices amid increasing geopolitical instability. According to the Commission – which comprises a team of experts in nutrition, climate, economics, health, social sciences and agriculture, from more than 35 countries across six continents – shifting global diets could prevent approximately 15 million premature deaths each year. Food systems transformation Transformation of food systems will be vital, the report emphasises, stating that food systems are the largest contributor to the transgression of five planetary boundaries, contributing around 30% of greenhouse gas emissions globally. The planetary boundaries framework defines nine key system processes that regulate life on Earth, with six of these boundaries already being passed: climate, biodiversity, land, freshwater, nitrogen and phosphorus pollution, and novel entities (pesticides, antimicrobials and microplastics). Food system change will be essential to achieving improved health and social development outcomes, the Commission said. The report found that fewer than 1% of the world’s population is currently in the ‘safe and just space,’ where people’s rights and food needs are met within planetary boundaries. According to the report, 32% of food systems workers currently earn below a living wage. Meanwhile, the wealthiest 30% of people drive more than 70% of food-related environmental impacts, and despite global calorie sufficiency, more than 1 billion people remain undernourished. Even with a complete global transition away from fossil fuels, the analysis warns that food systems could push temperatures beyond 1.5°C. Johan Rockström, co-chair of the Eat-Lancet Commission and director of the Potsdam Institute for Climate Impact Research, said the report sets out the “clearest guidance yet for feeding a growing population” without breaching the planetary boundaries. He commented: “It also exposes the stark winners and losers in today’s food systems, where entrenched power dynamics drive deep inequities. By uniting the latest science on health and climate, it shows that what we put on our plates can save millions of lives, cut billions of tonnes of emissions, halt the loss of biodiversity and create a fairer food system.” The Commission states that investment in the range of $200-500 billion will be required to drive global food systems change. However, it highlights analysis suggesting that reshaping systems could deliver $5 trillion annually through better health, restored ecosystems and climate resilience. It calls for urgent policy action, dietary consumption transformation and a realignment of global financial incentives to achieve these goals. As part of the Commission’s work, 13 independent modelling groups assessed the potential impacts of food systems change on five of the planetary boundaries: climate, land, freshwater, nutrients pollution and novel entities. The analysis integrates diverse datasets, including diet and health outcomes, into a unified framework designed to create a ‘safe and just’ future for 9.6 billion people globally by 2050. This includes areas such as healthier diet adoption, reduced food loss and waste, and improved production practices to reduce environmental pressure. Dietary changes Across all regions, the analysis shows that diets consistently lack sufficient fruits, vegetables, nuts, legumes and whole grains. It also finds that diets in many regions contain excess meat, dairy, animal fats, sugar and highly processed foods. The 2025 Commission report continues to emphasise a plant-rich diet, with optional, moderate amounts of animal-sourced foods and limited added sugars, saturated fats and salt. The dietary targets aim to provide a global reference point that can guide food system policy while encouraging healthier diets. It recommends a significant decrease in meat consumption – 0-200g maximum (or one serving) of red meat per week, 0-400g for poultry, and 0-700g of fish. A report from the Food Foundation stated that UK adults consume around 93g of meat each day on average, while almost a third of the meat UK consumers eat is processed. The Organisation for Economic Cooperation and Development (OECD)’s Agricultural Outlook for 2025-2034 projects a 6% increase in global per capita consumption of animal-sourced foods by 2034. Walter C Willett, Commission co-chair and professor of epidemiology and nutrition at Harvard TH Chan School of Public Health, said: “The Commission’s findings reinforce that the Planetary Health Diet is good for both people and the planet. By increasing the production and consumption of whole grains, fruits, vegetables, nuts, and legumes, we can improve health outcomes everywhere while respecting cultural and regional traditions.” Recommendations Willett added that diets are “just one part of the picture,” highlighting eight solutions the Commission sets out in its report as a “practical roadmap to unlock transformation at scale”. These recommendations are: Protect and promote traditional healthy diets Create accessible and affordable food environments that increase demand for healthy diets Implement sustainable production practices that store carbon, create habitat and improve water quality and availability Halt agricultural conversion of intact ecosystems Reduce food loss and waste Secure decent working conditions across the food system Ensure meaningful voice and representation for food systems workers Recognise and protect marginalised groups The report emphasises the need for a fairer distribution of resources, benefits and costs to build the social foundations that enable people’s right to food, decent work and a healthy environment. Each potential solution highlighted is supported by actions identified by the Commission as critical for transforming food systems, such as integrating traditional, healthy foods into dietary guidelines; supporting local seed systems; using food loss and waste; and improving agroecological practices to conserve ecosystems. It also calls for subsidising reforms that make healthy and nutritious foods more accessible, and for regulatory and advocacy mechanisms that support decent work and meaningful representation for food systems workers. Plant-based food awareness organisation ProVeg International welcomed the Commission’s focus on plant-rich diets, but CEO Jasmijn de Boo warned that implantation of the Planetary Health Diet will require policymakers, business and society to work collaboratively. A study supported by ProVeg, published last week in the Proceedings of the Nutrition Society journal, evaluated food-based dietary guidelines from 100 countries, and found that most countries are still primarily promoting the consumption of animal-sourced foods. “Whilst we warmly welcome the latest update to the Planetary Health Diet, it is clear there is still much work to be done to ensure countries incorporate the recommendations of this diet into their national dietary guidelines together with an effective implementation strategy,” said de Boo.

Bakery brand Hovis has launched its first sourdough products – White Sourdough Cob and Seeded Sourdough Cob – as it looks to capitalise on growing consumer demand for premium bread. The sourdough market in the UK is now worth more than £170 million, with 26% penetration and 56% year-on-year growth, according to Hovis. The company said the new range responds to consumer demand for high-quality bread, with one in four shoppers seeking an alternative to traditional sliced loaves. Developed over 12 months, the cobs are made using the brand’s starter dough and fermented for at least 24 hours. They are baked in smaller batches and hand-finished to deliver a thick crust and distinctive flavour. Mark Brown, chief marketing officer at Hovis, commented: "We’re thrilled to be expanding into a category which is experiencing such phenomenal growth. We’re combining 130 years of baking experience and heritage with the highest quality ingredients to meet the growing needs of consumers looking for genuine sourdough loaves with great taste and texture. Consumer reaction from taste tests has been fantastic, particularly when toasted or paired with toppings, which shows the cobs’ versatility and appeal.” “The launch presents a significant opportunity to make sourdough more accessible to a wider range of shoppers, helping retailers to boost premium bread sales with an exciting new offering from a trusted household name.” The White Sourdough Cob and Seeded Sourdough Cob is available in Tesco and Morrisons from this month, ahead of a wider roll-out.

Yeo Valley Organic has expanded its Little Yeos range with the launch of new Little Yeos Organic Yogurt & Oats Pots, now available in Ocado, Sainsbury’s and Tesco. The new product combines smooth organic yogurt with British-grown oats and real fruit purée, available in strawberry and peach flavours. Each 85g pot is designed to provide a convenient, nutritious snack for children, delivering natural sources of calcium, protein and live cultures with no artificial sweeteners or additives. Packaged in multipacks of four (RRP £2.25, currently on promotion at £1.50), the launch taps into parents’ demand for healthy, easy snacking options that support growing children.