Sophie’s BioNutrients has partnered with Danish Technological Institute (DTI) to make a microalgae-based ice cream. A 1 oz serving of the new vegan-friendly creation has the potential to provide double the recommended daily intake of vitamin B12, according to Sophie’s BioNutrients. The ice cream is made using the food tech company’s protein concentrate derived from Chlorella vulgaris. “Microalgae is one of the most nutrient-rich and versatile resources on the planet,” said Sophie’s BioNutrients CEO and co-founder, Eugene Wang. “Today we have shown another facet of the unlimited possibilities this superfood can offer – a dairy- and lactose-free alternative to ice cream that, thanks to microalgae, offers a higher nutrition content than most available dairy-free alternatives. We are incredibly excited for this development in allergen-free foods and the prospect of more inclusive dining.” Alongside vitamin B12, Chlorella is said to be a good source of iron, which only exists at low levels in cow’s milk. Danish Technological Institute director of food technology, Anne Louise Dannesboe Nielsen, noted: “Microalgae is definitely part of the future. It is a sustainable ingredient with a lot of potential in multiple food applications. “At DTI, we are increasingly experiencing interest in microalgae and are eager to help grow, understand and explore its potential.”

Firelli has expanded its hot sauces portfolio with the launch of two new flavours in the UK – Firelli Truffle and Firelli Extra Hot. The hot sauces are low in calories and sodium, gluten-free, vegan and free from cholesterol, fat and GMOs. Firelli Truffle and Extra Hot sauces join the brand's original Firelli Hot Sauce, which launched last year. Firelli's founder, Elwyn Gladstone, said: “We decided to launch these expressions because chilli sauce and the pizza occasion are both growing globally, and we identified a gap in the market for a delicious hot sauce to go with every food occasion". He continued: "There is also an increased demand for all-natural products and exportable Italian cuisine. Firelli Truffle and Extra Hot Sauces make pizza taste unforgettable and act as a healthier replacement to chilli oil.”

Bel Group has entered into a strategic partnership with precision fermentation start-up Standing Ovation

Jack Link's has teamed up with Frito-Lay to combine its meat snacks products with Frito-Lay's "fan-favourite

candy-inspired flavour sure to energise their taste buds and add a whole lot of fruity flavour to their start

Del Monte Corporation and natural ingredients specialist Treatt have partnered to launch a new range The ingredients combine Del Monte's premium fruit supply with Treatt's natural extraction technology The extracts are produced using premium fruit materials generated during Del Monte's fresh-cut fruit Deema Anani, chief commercial officer of the speciality ingredients division at Del Monte Corporation the company rebranded from Fresh Del Monte Produce Inc. in June 2026, signalling a broader strategy

Higher prices and consumers trading up to more expensive products helped drive the net revenue growth recovery in the Asia-Pacific region from the Covid-related restrictions seen last year, with beer volumes up

The brand said that its newly developed Rise Up blend targets the at-home trend. home but still wanting a premium coffee experience, our new craft offering is more than ready to Rise Up

With an RRP of £2.70, Sriracha Tofoo arrives in Waitrose this month and Tesco in May.

Gravity Drinks has launched light-up liqueur baubles for the festive period. 

Indian snack company Haldiram’s Nagpur is investing more than INR 1 billion ($13.6 million approx.) to build a manufacturing facility for long-shelf-life dairy products. SIG is partnering with Haldiram's to help expand the company's footprint from its existing markets of Maharashtra, Goa and Chhattisgarh by supplying the firm with a high-speed CFA 1224 filling machine for combiblocXSlim carton packs. SIG’s high-speed filling machine is said to be able to fill 24,000 carton packs per hour. “SIG offered us state-of-the-art technology with full flexibility of nine volume sizes on one filling machine, all at high speed," said Haldiram’s Nagpur director, Sushil Agarwal. "This gives us a lot of options to pack a variety of products in a huge number of different packaging formats and sizes. And even more, the elegant, slim carton packs are very attractive and stand out on the shelf.” According to SIG, Haldiram’s Nagpur is also aiming to launch a wide range of ethnic dairy and non-dairy products, and will leverage its existing retail network and distribution capabilities. Haldiram’s Nagpur marketing director, Neeraj Agarwal, added: “With SIG, we know that we will be able to extend this in a big way into the ethnic beverages category. We will be able to introduce beverages that consumers really enjoy, in the right-sized packaging that suits different consumption occasions.” The offerings will include buttermilk, which will be under the name Matka Jhatka, sold in 200ml combiblocXSlim carton packs, along with Aam Panna, Jal Jeera, a variety of lassi products.

Halo Top is expanding its portfolio with the launch of a new limited-edition flavoured ice cream – Vanilla Chocolate Twist. The new release combines two classic flavours into one swirl, consisting of chocolate and vanilla-flavoured light ice cream and containing 290 calories and 20g of protein per pint. The new Halo Top Vanilla Chocolate Twist can be found on shelves nationwide across the US for a limited time now through the end of August.