Terry’s Chocolate is expanding its Easter range with a new premium shell egg as it looks to translate its long-standing Christmas dominance into sustained seasonal growth in the UK chocolate market. The brand, owned by France’s Carambar & Co, will launch its first-ever Chocolate Orange Marble Egg for Easter 2026, a 425g thick-shell egg featuring marbled chocolate-orange swirls and a full Terry’s Chocolate Orange inside. The product will retail at £14 and is aimed squarely at the gifting segment, where manufacturers are seeking higher value growth amid softening volumes. The launch comes after a strong Easter 2025 performance for Terry’s, with value sales up 28.5%, more than four times the growth rate of the wider Easter chocolate category, according to Kantar data cited by the company. For retailers and suppliers, the new marble egg reflects a broader strategy of 'affordable premiumisation' as confectionery brands look to protect margins while appealing to cost-conscious consumers trading up selectively for seasonal occasions. The innovation plays directly into the giant shell egg segment, which continues to grow despite pressure on discretionary spending. Alongside the new marble egg, Terry’s is bringing back its Chocolate Orange Cream Filled Egg, which sold out ahead of Easter last year after gaining traction on TikTok. The 34g filled egg will be supported for the first time by a multipack format, targeting the filled egg segment, the second-largest category within Easter confectionery. Filled eggs remain one of the fastest-moving Easter formats due to their lower price points and impulse appeal, making them strategically important for driving penetration and repeat purchase, particularly among younger shoppers. Terry’s will also reintroduce a range of established Easter SKUs, including its Exploding Candy Egg, shell eggs with mini eggs, and extra-large mint and orange shell eggs. The XL shell egg format, including a Tesco-exclusive line, helped Terry’s grow shell egg sales more than five times faster than the wider market last year, the company said. Mini eggs and Easter tablets will also return as Terry’s seeks to build scale across multiple Easter price tiers, from impulse to gifting.

Agronomics, the London-listed cellular agriculture investor, has put a further AUD 3 million (£1.5 million) into Australian biotech All G, underscoring growing investor confidence that animal-free dairy proteins are moving from pilot phase to commercial reality. The investment, made through a convertible note as part of a wider AUD 10 million funding round, will support All G’s scale-up of lactoferrin produced via precision fermentation – a high-value milk protein widely used in infant formula, medical nutrition and functional foods. For food and beverage manufacturers, the deal highlights how alternative protein technologies are beginning to clear regulatory and cost hurdles that have historically limited adoption in regulated categories such as infant and clinical nutrition. All G said it plans to launch lactoferrin products in the United States and China in the first quarter of 2026, following a series of regulatory milestones. In late 2024, the company became the first globally to receive approval in China to sell recombinant bovine lactoferrin, a market where demand is closely tied to infant formula consumption. Earlier this year, it also achieved self-affirmed GRAS status in the US for its animal-free bovine lactoferrin. Lactoferrin, which supports immune health and iron absorption, is traditionally extracted from cow’s milk in small quantities, making it expensive and supply constrained. Precision fermentation allows the protein to be produced without animals, offering the potential for lower costs, improved consistency and reduced environmental impact. Agronomics said the latest funding will be used to expand commercial-scale production, advance regulatory submissions in additional markets, strengthen intellectual property and support expansion in Asia and Europe. The investment brings Agronomics’ total exposure to All G to about £8.9 million, representing just under 5% of its reported net asset value. The funding was structured as a 24-month convertible note carrying a 6% annual coupon, with conversion discounts linked to the timing of a future financing or exit. For the broader food and beverage sector, the deal reflects rising interest in precision fermentation as a supply-side solution for ingredients that are costly, volatile or sustainability constrained. Major dairy and infant nutrition players have increasingly signalled interest in fermentation-derived proteins as a way to de-risk supply chains while meeting tightening environmental and traceability requirements. Agronomics, which focuses exclusively on cellular agriculture and fermentation-based food technologies, has built a portfolio of more than 20 companies developing alternatives to animal-derived ingredients. Regulatory progress in China – the world’s largest infant formula market – could prove pivotal in accelerating commercial uptake of fermentation-derived dairy proteins globally, particularly if All G can demonstrate cost parity and scalable supply.

US snack brand Like Air has launched a limited-edition Vietnamese coffee-flavoured puffcorn in partnership with premium coffee company Copper Cow Coffee. The partnership aims to highlight how emerging food brands are using social commerce and co-branded flavour drops to accelerate product innovation and reach younger consumers. The online-only product, sold via TikTok Shop and the companies’ websites, marks Like Air’s first flavour collaboration of 2026 and reflects a broader shift among better-for-you food brands toward rapid, digitally led launches rather than traditional retail rollouts. Vietnamese Coffee Puffcorn blends roasted coffee notes with caramel flavours and is bundled with Copper Cow’s pour-over coffee and creamer products. For Like Air, the launch builds on its growing use of TikTok Shop as a direct-to-consumer testing ground. Since joining the platform in September 2024, the company has released 15 limited-edition flavours, using consumer feedback and social engagement to guide product development decisions. Industry executives say the model allows brands to shorten innovation cycles, reduce risk and generate demand signals before committing to national retail distribution. "This partnership lets us reimagine comforting flavors with a lighter, modern approach," said Allison Lin, co-founder of Like Air. "By working with Copper Cow Coffee, we can introduce bold, globally inspired flavours, and we're thrilled for customers to try it." The partnership also reflects growing convergence between snacks and beverages, as brands look to extend flavour equity across formats. Vietnamese coffee has gained traction in US retail in recent years, driven by demand for premium, culturally authentic offerings and lower-sugar indulgence. Copper Cow Coffee, founded in 2017 and backed by Shark Tank investors, has built its brand around sustainably sourced Vietnamese coffee and single-serve formats. Like Air, launched in 2020, positions its puffcorn as a lighter alternative to traditional popcorn and is free from major allergens. Like Air said the collaboration is part of a wider 2026 strategy focused on selective brand partnerships and limited-edition releases designed to amplify reach without diluting brand positioning. The privately held company is currently stocked in more than 10,000 grocery stores across the US, alongside Amazon and its own direct-to-consumer channels. However, executives have increasingly pointed to social commerce as a way to trial new flavours and formats before pursuing broader retail expansion.

US President Donald Trump yesterday (14 January 2026) signed the Whole Milk for Healthy Kids Act of 2025 into law, enabling whole and 2% milk to be offered in schools as part of the National School Lunch Program (NSLP). The Act makes amendments to certain requirements for milk provided through the federal NSLP, administered by the US Department of Agriculture (USDA). Allowing access to whole and 2% milk is one of the key focuses, a reversal of the previous Obama-era regulations that required milk to be fat-free (skimmed) or low-fat (1%). Another notable aspect of the Act is the expansion of access to plant-based milk alternatives. Schools will now be able to serve dairy-free milk alternatives that are ‘nutritionally equivalent’ to their dairy counterparts – previously, this was only allowed on the basis that a written medical or physician’s note was provided. Schools must offer at least two different options of fluid milk at lunch daily and all options must be pasteurised, consistent with current regulations. Milk varieties may be unflavoured or flavoured – provided that the flavoured milk does not exceed the maximum limit of 10g of added sugars per 8 fl oz of flavoured milk. If plant-based alternatives are offered, these must include a similar level of key nutrients to cow’s milk – including at least 8g of protein – and must be fortified in accordance with FDA guidelines to ensure they contain sufficient levels of essential vitamins and minerals including calcium, magnesium and vitamin B12. A school food authority (SFA) is no longer required to notify the state agency that it is serving non-dairy beverages, and students who request a plant-based milk alternative for a non-disability-related reason are no longer required to submit a written statement. Parents and guardians, rather than just licenced physicians, are also now authorised to submit a note ensuring their child’s access to a non-dairy milk is guaranteed. The overhaul is consistent with the US government’s recently announced Dietary Guidelines for Americans , which significantly prioritise protein and whole dairy. US dairy cooperative Dairy Farmers of America (DFA) welcomed the passage of the Act through the House of Representatives and the US Senate in December 2025, before it was officially made law. Dennis Rodenbaugh, DFA’s president and CEO, described the legislation as “a win for children’s health and for America’s dairy farm families, who work tirelessly to provide wholesome, high-quality and delicious milk”. “Common sense has prevailed with Congress and the Senate recognising the importance of giving kids access to more complete nutrient-rich and delicious beverage options that support growth and overall health,” he said. Commenting on the expansion of access to plant-based milk substitutes, Sanah Baig, executive director of the Plant Based Foods Institute, said: “Students deserve choices at school that reflect the way families eat today. This legislation respects parents’ choices, provides kids with more options, and strengthens American agriculture.” “Allowing schools to offer nutritionally equivalent plant-based milks alongside dairy milk unlocks new markets for American farmers that grow soy, nuts, peas, oats and other nutritious crops used to make these products.”

The Dairy Council of California has released its new 2026 Trends for Education and Health Professionals publication, offering an in-depth look at emerging forces shaping food, nutrition and health systems that industry stakeholders should watch this year. Designed for nutrition educators, health professionals, foodservice innovators and food system partners, the annual trends report translates cutting-edge research, policy shifts and real-world insights into actionable guidance. The 2026 edition emphasises how evolving science and consumer expectations are influencing eating patterns, product positioning and community outcomes. According to the report, four major trend vectors will shape the dairy – and broader food and beverage – landscape: Rising consumer demand for protein and dairy innovation : Protein continues to be a central driver of consumer choice, particularly products that balance high-quality dairy protein with convenience and wellness attributes. Defining and regulating ultra-processed foods: As regulators and public health advocates debate what constitutes 'processed,' clearer frameworks are emerging that could influence labelling, marketing and formulation strategies across categories. Children’s health and nutrition challenges: Persistent nutritional gaps among youth underscore opportunities for dairy and fortified foods to play a larger role in school and community nutrition initiatives. Integration of nutrition in healthcare: With an increasing focus on preventative health, the report highlights opportunities for dairy and nutrient-rich foods to be integrated more fully within clinical and wellness programs. The publication also explores broader themes, including nutrition policy dynamics and the resurging interest in whole milk within certain consumer segments. “This year’s report reflects both the challenges and opportunities facing our food and nutrition systems,” said Amy DeLisio, CEO of Dairy Council of California. “By bringing together evidence, expert perspectives and practical implications, Trends equips professionals to take informed action, from designing programs to shaping policies that create healthier outcomes.” For food and beverage manufacturers in the dairy category, the insights may inform new product concepts centred on high-protein formulations, ingredient transparency and health-focused positioning, all of which continue to influence innovation pipelines and consumer loyalty. Aligning product development with emerging regulatory definitions and health priorities can help brands navigate a rapidly evolving market.

US cultured dairy specialist Lifeway Foods is set to expand beyond drinkable kefir with the launch of Probiotic Kefir Butter, a hand-churned, spreadable European-style butter that combines traditional butter craftsmanship with the brand’s expertise in fermented foods. Scheduled to debut in 2026, the new range will be available in an 8oz tub and will launch in three variants: Unsalted, Sea Salt and Honey Butter. The products are designed for spreading, baking and cooking, as well as finishing dishes and brunch occasions. Lifeway said the launch builds on decades of experience in cultured dairy and butter production through its Fresh Made subsidiary, with existing manufacturing capabilities, specialist equipment and capacity already in place to support scale as demand for premium butter continues to grow. “Our strength has always been cultured dairy. We already operate a butter business and understand the category deeply,” Julie Smolyansky, president and CEO of Lifeway Foods, said. “What has changed is the consumer mindset. With newly released dietary guidelines highlighting cultured foods and growing demand for quality, full-fat dairy, we see a significant opportunity to innovate at the intersection of butter and kefir.” The Butter and Butter Blends category is now valued at around $6 billion in the US, with premium and European-style formats driving growth as shoppers trade up for flavour, texture and versatility. Spreadable tub formats are also gaining share, offering added convenience without compromising on indulgence. “For retailers, butter is a category that delivers both velocity and premium trade-up,” Smolyansky said. “It creates a meaningful opportunity for differentiation within the refrigerated dairy case.” The three SKUs have been developed to cover a range of usage occasions: Unsalted, targeted at cooking and baking; Sea Salt, designed for finishing savoury dishes; Honey Butter, aimed at breakfast, snacking and sweet applications. “Consumers feel more comfortable enjoying high-quality dairy fat again, and retailers are responding. Butter and kefir are both categories rooted in tradition, and bringing them together opens up exciting new possibilities.” Smolyansky added. Lifeway Probiotic Kefir Butter™ will roll out in select retail and foodservice channels from 2026, with further details on distribution, merchandising and promotional support to be announced closer to launch.

Müller UK & Ireland has set out the next phase of investment at its Skelmersdale site in West Lancashire, proposing a number of changes to production at the site. With global demand for dairy products forecast to rise over the coming decade, the business is investing significantly to expand the capacity and capabilities of the site, using milk sourced from British farms. As part of its ambition to create a flagship milk-drying and dairy ingredients facility, Müller has confirmed plans to develop a new in-house logistics hub at Skelmersdale. The hub will be designed to accommodate up to 65 milk collection vehicles and will support the daily collection of raw milk from supplying farms, enhancing operational efficiency and supply chain resilience. To support the ongoing investment, Müller has also confirmed it will recruit up to 90 new roles linked to the new logistics hub. Vacancies will include drivers, driver trainers, vehicle technicians and logistics support roles. Alongside these developments, Müller is proposing changes to production at the site following discussions with its long-term retail partners. Under the proposals, fresh milk and cream production would move from Skelmersdale to alternative locations within Müller’s existing UK manufacturing network. As a result, the company has entered into a collective consultation at the Skelmersdale site to assess future operational requirements. Subject to the outcome, Skelmersdale would transition into a centre of excellence for milk balancing, reinforcing its role in securing supply chain resilience and supporting the wider UK dairy industry. The review could potentially place up to 90 roles at risk of redundancy, although Müller stressed that no final decisions have been made. The business said it would explore opportunities for redeployment of skills across the wider Skelmersdale site and the Müller UK network as part of the consultation process. Müller said it will approach the consultation in an open and constructive manner, with a commitment to understanding employee feedback and evaluating all available options before making decisions. “We’re investing in a flagship facility that will set new standards for milk drying, dairy ingredients products and logistics, creating a bright future for Müller Skelmersdale,” said Rob Hutchison, CEO of Müller Milk & Ingredients. “Our investment will lead to better service and quality for our customers at home and abroad, and new opportunities for local people. Change is never easy, and consultations can be unsettling. We take this process seriously and will carefully consider every option before making decisions." He continued. “We’re confident in the plans underway and the future developments we’re working on at Müller Skelmersdale – initiatives that will strengthen our position and deliver benefits across the entire dairy supply chain. We are creating long-term and highly skilled local job opportunities and putting Skelmersdale firmly on the map as a key player in the UK dairy industry.”

Andy Bagnall. The British Soft Drinks Association (BSDA) has appointed Andy Bagnall as its new director general, replacing Gavin Partington, who is retiring after 13 years in the role. Bagnall took up the position on 12 January and will lead the trade body representing a broad cross-section of the UK soft drinks industry, including major manufacturers and brand owners such as Carlsberg Britvic, Coca-Cola Great Britain and Suntory Beverage & Food GB&I. He joins the BSDA with a background spanning politics, professional services and trade associations. A former political adviser, Bagnall has held senior leadership roles at the Confederation of British Industry and KPMG, as well as within the rail sector, most recently serving as chief executive of Rail Partners. Commenting on his appointment, Bagnall said he was joining the association at a pivotal moment for the sector. “The association plays a vital role in representing its members, and I look forward to working closely with them to ensure their voices are heard and their interests effectively championed,“ he added. “With sales of more than £22 billion a year and over 17,000 people working directly in the industry, soft drinks is a sector which packs a punch, and it’s crucial that our members’ contribution is both recognised and supported.” He identified the delivery of a fit-for-purpose deposit return scheme (DRS) by October 2027 as a key priority for the association, describing it as a critical step towards greater circularity. BSDA president William Watkins, founder and owner of Radnor Hills, said Bagnall’s strategic and policy experience would strengthen the association as members face increasing regulatory and cost pressures. “We are thrilled to have Andy on board,” Watkins said. “The BSDA represents an interesting and varied mix of companies, from global brand names through to family-run small businesses, many of whom are feeling the pinch from rising input costs alongside an endless conveyor belt of policy measures.” Watkins added that Bagnall’s leadership would play a key role in driving the association’s work and enhancing support for members. Outgoing leader Partington joined the BSDA as director general in October 2012. During his tenure, he oversaw the association’s response to major regulatory developments, including the introduction of the Soft Drinks Industry Levy and proposals for deposit return schemes across the UK. Reflecting on his time in the role, Partington said: “It’s been a privilege to lead the association over the last 13 years and work alongside such a committed board, team and membership. I’m proud of what we have achieved together and am confident that the BSDA is well placed for the future.” Watkins commented: “During his tenure, Gavin steered our association through the choppy waters of the Soft Drinks Industry Levy, as well as the abortive attempt by Scotland to set up its own DRS, along with many other challenges. He has built the BSDA into an efficient and effective trade body and leaves behind a legacy from which members will continue to benefit.”

Functional hydration brand Vievé has entered the healthy snacking market with the launch of a new range of high-protein, low-sugar bars, marking a significant expansion of its portfolio. Designed to support active lifestyles and weight management, the new protein bars deliver 15g of protein and 12g of fibre per bar, with no added sugar, gluten-free ingredients and fewer than 160 calories per 45g bar. The launch features three flavours: Pistachio Punch, inspired by the Dubai chocolate trend, featuring real pistachio and nut pieces; Strawberry Blondie combines real strawberry pieces with a white chocolate coating; and Coconut Crunch offers a tropical flavour profile with real shredded coconut. “Launching into the healthy snacking sector is a completely new venture for us and part of an ongoing brand expansion project,” Vievé founder and CEO Rafael Rozenson said. “Since 2018 we have focused on functional hydration for busy people with our protein water, but we now see protein bars as a complementary product for health-conscious individuals. These bars are also designed for those using GLP-1 medication, following research showing that 50% of our customers use our products as part of a weight loss regime.” Rozenson added that flavour innovation, fibre content and sugar reduction were central to the NPD strategy. “We’ve focused on unusual flavours and our Pistachio variant is inspired by the Dubai chocolate craze, but with that extra protein and fibre hit. Added fibre was a key priority, as many consumers don’t get enough in their diet, and we’ve created a bar that delivers around a third of the recommended daily intake. Keeping sugar levels low was also essential to support health goals.” The bars are packaged in a clean, compact format designed to perform well in impulse locations, front-of-store displays and meal deal mechanics. Vievé’s new protein bar range is available to retailers nationwide with an RRP of £2.49.

Mars-owned cereal brand Nutri-Grain is launching Nutri-Grain Crunchy in the US, a new snack bar designed to meet growing consumer demand for whole grains and higher fibre options. The bars, hitting select retailers this month with a full national rollout planned for spring, come in Chocolate Chip Chia and Honey Oat Flax flavours. Nutri-Grain Crunchy is formulated with oats, barley, buckwheat, rye and quinoa, delivering at least 23g of whole grains per bar and a 'good source of fibre'. The bars are Non-GMO, peanut-free and free from high-fructose corn syrup, artificial flavours and colours, aligning with a wider industry trend toward cleaner labels and better-for-you snacks. “Nutri-Grain Crunchy is a fresh expression of the brand’s hard-working goodness,” said Eileen Flaherty-Yao, senior director, brand marketing at Mars. “It’s a crisp, flavourful bar designed to support the small but meaningful moments that carry people through the day.” The launch reflects the broader consumer shift toward purposeful nutrition, particularly fibre, which remains underconsumed by most Americans. According to the USDA, average daily intake falls at around half the recommended level, signalling an opportunity for convenient snacks that support everyday wellness. Nutri-Grain Crunchy represents an evolution in the brand’s portfolio refresh, combining upgraded nutrition with a crisp texture and familiar bar format. The new bars aim to balance taste, convenience and health claims, positioning them to appeal to both existing brand loyalists and a new wave of health-conscious consumers. Priced at $4.49 per 10-count box, the bars will roll out nationally through spring 2026.

Om Mushrooms, a US-based functional mushroom company, has secured a $6.5 million line of credit from JPalmer Collective (JPC), an asset-based lender specialising in high-growth, women-led and natural products businesses. The funding is intended to support Om Mushrooms’ next stage of growth, enabling the company to meet rising consumer demand for functional mushroom products across supplements, beverages and plant-based nutrition categories. “This funding will help us navigate growth opportunities as consumers increasingly seek out the benefits of mushrooms,” said Sandra Carter, co-founder of Om Mushrooms and M2 Ingredients. “JPC understands our business and channels in detail, serving not just as a lender but as a strategic advisor.” Founded by Dr Carter, a health and wellness expert, and veteran mycologist Steve Farrar, Om Mushrooms has built a reputation in the functional wellness sector over more than a decade. Its portfolio includes organic, non-GMO mushroom powders, capsules, gummies and functional beverages aimed at supporting focus, immunity, stress relief and gut health. JPalmer Collective’s founder and CEO, Jennifer Palmer, said: “Functional mushrooms have become one of the most exciting growth areas in natural wellness, and Om has been ahead of that curve for more than a decade”. The flexible credit line is designed to support Om Mushrooms’ scaling needs and ensure the company can respond to surging demand. The move comes amid a broader surge in consumer interest in functional wellness and plant-based natural products, with mushrooms increasingly positioned as versatile ingredients in both supplements and functional foods and beverages. JPalmer Collective, established in 2023, focuses on providing consultative lending solutions for women-led and high-growth consumer brands, particularly those serving sustainability-conscious markets. Om Mushrooms products are grown in the US under certified organic conditions and undergo rigorous testing for purity and potency. The company’s emphasis on science-backed wellness solutions positions it to capitalise on the growing functional mushroom trend, which is expected to remain a high-growth segment within the broader natural products market.

BodyArmor the US-based sports and functional hydration brand, is expanding its Flash I.V. line with the introduction of Flash I.V. Caffeine Zero Sugar, a new beverage aimed at active consumers seeking both hydration and alertness. The latest release contains 95mg of caffeine, 2,290mg of electrolytes – more than traditional sports drinks – and zero sugar, positioning it at the intersection of the growing functional beverage and energy hydration segments. It is offered in Pineapple Passionfruit and Watermelon Punch flavours, combining “bold taste with functional performance,” according to the company. The move builds on BodyArmor’s broader Flash I.V. portfolio, which includes ready-to-drink beverages and hydration boosters, and reflects the brand’s strategy to target health-conscious, performance-oriented consumers. The formulation also incorporates zinc and vitamins B and C, supporting immune health alongside hydration and cognitive alertness. The launch follows the brand’s 2025 rebranding, which introduced a refreshed visual identity and packaging aimed at appealing to both established and next-generation athletes. The functional hydration segment is experiencing rapid growth, driven by consumer interest in zero-sugar options, natural ingredients and beverages that combine hydration with cognitive or energy benefits. The product officially launches today (January 14) and will be available nationwide in stores and online.