The English Cheesecake Company has unveiled its latest dessert flavour, Banoffee Pie Cheesecake, a product designed to merge two beloved British classics into a single indulgent offering. This launch aims to capitalise on the growing demand for unique and high-quality desserts, positioning the company to attract both retail partners and consumers. Banoffee Pie Cheesecake features a harmonious blend of smooth banana and caramel-infused cheesecake layered atop a crunchy biscuit base. Topped with milk chocolate shavings, it delivers a rich, creamy experience that balances sweetness and texture, appealing to a wide range of dessert lovers. According to recent market research, there is a growing trend towards indulgent desserts that combine familiar flavors with new formats. The new cheesecake is now available at major retailers, including Morrisons and Sainsbury's, with a recommended retail price of £3.75.

The Original Baker, a artisan producer of handcrafted sweet and savoury pastry products, has announced a significant expansion at its North Malton, UK, facility, bolstered by a multi-million pound investment from the Olidor Group. This strategic move not only doubles the company’s production capacity but also introduces innovative product lines to meet the growing demand in the food sector. The expansion project encompasses the construction of an additional 22,000 square feet of production space, along with the acquisition of state-of-the-art equipment and improved logistics capabilities. This positions The Original Baker to effectively penetrate the ecommerce market, allowing smaller independent cafes, retailers and delis to offer premium bakery products to their customers. The recruitment drive accompanying this expansion aims to fill various roles, including bakery operatives, quality controllers, supervisory positions and specialist food technologists. Mike Walker, managing director of The Original Baker, said: “This is a landmark moment for The Original Baker. The investment from the Olidor Group has enabled us to grow sustainably while staying true to our artisan roots". He added: "This expansion has strengthened our position as the leading producer of artisan premium pastry and created rewarding careers for talented people in our community”. The Olidor Group, which acquired The Original Baker in 2023, has a solid reputation for nurturing ambitious brands within the food industry. Its portfolio includes several well-regarded companies, such as Brusco Food Group and Karimix, demonstrating a commitment to fostering growth and innovation in the sector.

Savoury pastry brand Ginsters is set to transform lunchtime offerings with the introduction of its new Pastry Toastie, designed for quick heating in a toaster. This innovative dual-category product aims to capitalise on the growing consumer demand for convenient meal solutions. With 85.5% of UK households enjoying savoury pastries, particularly when served hot, Ginsters is strategically positioning its 130g Pastry Toasties as a go-to option for busy consumers. The new product will be available in three enticing flavours: Smoked Ham & Cheddar, Tomato, Basil & Mozzarella, and Chicken, Pesto & Mozzarella. Each toastie is crafted using only 100% British meat and features a crisp, golden pastry case that can be heated in just four minutes, offering a hassle-free meal solution without compromising taste or quality. Sarah Babb, Ginsters' marketing director, said: “We are really excited to be shaking up the category and bringing our new Ginsters Pastry Toasties to market. Our Toasties are a real, category-leading innovation, and we know they will have a huge impact on both our brand and the wider category.” The launch is particularly timely, as consumer research indicates that one in three shoppers struggle to find convenient, high-quality hot meal options. To maximise visibility and sales, Ginsters recommends placing the Pastry Toasties in the Micro-snacking fixture, which caters to consumers seeking quick and satisfying meal solutions. Ginsters Pastry Toastie will be exclusively launched in Tesco starting 6 October 2025, with the Smoked Ham and Cheddar variant also available in select Tesco Express stores from 10 November. The recommended retail price is set at £2.50, making it an attractive option for cost-conscious consumers looking for quality and convenience. Ginsters, part of Samworth Brothers, has a rich history dating back to 1967, when it began baking pasties in Cornwall. The brand prides itself on sourcing local ingredients where possible and has established a strong connection with the local farming community.

Alfonso Gonzalez Loeschen Nestlé has announced the appointment of Alfonso Gonzalez Loeschen as the new chief executive officer of Nespresso, effective 1 November 2025. This appointment comes as the company looks to bolster its leadership in the competitive portioned coffee market. Gonzalez Loeschen, who has been serving as the CEO of Nespresso North America since January 2020, has a robust track record of driving growth within the brand. Under his leadership, Nespresso North America saw significant expansion, particularly with the Nespresso Vertuo system, which achieved double-digit growth and increased market share across the U.S., Canada and Mexico. His extensive experience with Nestlé spans over three decades, beginning in 1992 as an assistant marketing manager in Mexico, and includes various senior roles across multiple regions, including Puerto Rico and the US. Philipp Navratil, CEO of Nestlé, expressed confidence in Gonzalez Loeschen’s capabilities: “We are happy to announce that Alfonso will become the new CEO of Nespresso and a member of the group executive board. His extensive expertise and deep understanding of the portioned coffee category, along with his results-focused approach, will enable him to drive performance and execution.” This leadership change at Nespresso comes at a critical time for Nestlé, which has recently undergone significant shifts in its executive leadership. Following the dismissal of Laurent Freixe, Nestlé appointed Philipp Navratil as the new CEO . Navratil's appointment reflects a broader strategy to rejuvenate the company's leadership as it adapts to changing consumer preferences and market dynamics. His leadership will be crucial as Nestlé aims to enhance its operational performance and strategic direction. In addition, Paul Bulcke, a longstanding figure in Nestlé's leadership, has stepped down from his role as chairman . He will be succeeded by Pablo Isla, further signaling a shift in governance aimed at revitalising the company's strategic vision. Isla's experience in leading major corporations is expected to bring fresh insights into Nestlé’s operations and its approach to sustainability and innovation. This leadership change at Nespresso comes at a critical time for Nestlé, as the company navigates a rapidly evolving coffee market characterised by increasing consumer demand for premium and sustainable coffee products. The move to place Gonzalez Loeschen at the helm of Nespresso is seen as an effort to inject fresh energy and innovative thinking into the brand, particularly as it seeks to enhance its sustainability initiatives and product offerings. Gonzalez Loeschen's extensive background in marketing and operational leadership will be crucial as Nespresso aims to expand its product range and reinforce its position in the premium coffee segment. His prior role as chief marketing officer for Nespresso underscores his capability to align product innovation with market trends, a critical factor for success in today’s dynamic beverage landscape.

IFE, part of Food, Drink & Hospitality Week, will debut a dedicated Sports & Nutrition section at its 2026 event on 30 Mar-1 April, responding to the rapid growth of the UK’s fitness and active-lifestyle market.  The UK sports nutrition sector is currently worth over $1 million and is forecast to more double by 2035, with a projected CAGR of around 7-8%. Participation in physical activity is also at record levels: government data shows 63.7% of adults in England now meet the chief medical officers’ recommended activity guidelines, representing more than 30 million people exercising regularly.  The fitness industry continues to expand, with 11.5 million gym members across more than 5,600 clubs and total market revenue of £5.7 billion in 2024. This creates a substantial consumer base looking for products that support training, recovery and everyday active living.  For retailers and hospitality operators, the trend represents a major commercial opportunity. Consumers are seeking protein-rich snacks, functional drinks, recovery supplements and health-focused meal options, and are willing to invest in credible products that align with their fitness and wellness goals.   From gym cafés and vending to hotel menus and retail shelves, demand for high-protein and performance-oriented foods is reshaping buying patterns. Mintel highlights that even amid cost pressures, consumer interest in high-protein and active-lifestyle ranges remains resilient, positioning the category as a growth driver across retail and foodservice.  Federico Dellafiore, event manager for IFE, said: “Sports and nutrition food products are no longer attracting niche audiences. They are part of mainstream consumer behaviour, and we’ve seen strong appetite from both retailers and hospitality buyers for a dedicated platform." He added: "The new Sports & Nutrition section at IFE 2026 will showcase the breadth of this fast-growing category and enable meaningful connections between suppliers and professionals looking to meet evolving consumer demand”.  The new section will feature a wide range of products and sampling opportunities, providing buyers with the chance to discover the latest trends and innovations in performance food and drink.  IFE 2026 will take place at Excel London on 30 March-1 April as part of Food, Drink & Hospitality Week, welcoming thousands of food and drink professionals from across retail, hospitality, foodservice and wholesale. Secure your stand at next year’s event by visiting ife.co.uk/enquire-to-exhibit .

Ready-to-drink cocktail brand BuzzBallz has launched its latest flavour, Grapes Gone Wild, inspired by the vibrant culture and flavours of the 1980s. This new offering is rolling out across the US this September, aiming to captivate consumers with its nostalgic appeal and unique marketing strategy. Grapes Gone Wild aims to evoke memories of the 1980s, a decade characterised by its love for grape-flavoured products, vibrant fashion and high-energy fitness trends. BuzzBallz describes the new flavour as 'bold' and 'bursting with flavour,' designed to stand out in a crowded market. The product will be available in various sizes, including 187ml, 200ml, 1.5l and 1.75l, targeting both casual consumers and those looking for larger formats for gatherings. Each BuzzBallz Grapes Gone Wild has an ABV of 15%. Alongside the launch, BuzzBallz has developed a limited-edition 'KettleBallz' kit, launching on 3 Octobr and featuring a 5-pound, grape-scented kettlebell modelled after the BuzzBallz Biggie, which can hold up to 1.5 litres of the drink. Jess Scheerhorn, vice president at Sazerac, BuzzBallz’s parent company, commented: “BuzzBallz knows how to have fun with bold flavours and unexpected launches, and Grapes Gone Wild is no exception. What’s more unexpected than a kettlebell you can sip?” This playful approach not only enhances brand visibility but also aligns with current consumer trends favouring experiential and interactive marketing. BuzzBallz has positioned itself as a pioneer in the single-serve cocktail market since its inception in 2009, becoming the #1 selling premixed cocktail brand in the US.

Premier Foods is set to enhance the festive dining experience for consumers with the launch of new limited-edition products under its Bisto and Paxo brands. As the holiday season approaches, the company aims to capitalise on the growing demand for convenient meal solutions, introducing Bisto Signature Ready-to-Use Beef and Chicken Gravies and Paxo Orange & Cranberry Stuffing Wreath Kits. Additionally, a new year-round product, Paxo Quick Cook Stuffing Sage & Onion, will also be available, aiming to drive sales beyond the holiday period. The ready-to-use gravy segment is witnessing significant growth, with a market value of £6 million and an annual increase of 7.7%, making it the fastest-growing format in the category. Premier Foods’ new Bisto Signature gravies are designed by chefs to deliver rich flavours that are ready in minutes, allowing home cooks to elevate their festive meals with minimal effort. This aligns with the broader trend of consumers seeking high-quality, time-saving cooking solutions during the busy holiday season. Paxo's innovative Orange & Cranberry Stuffing Wreath Kit offers a creative twist for holiday tables, featuring carefully selected ingredients that deliver a seasonal flavour profile. The kit includes a foil wreath tray, encouraging consumers to craft visually appealing stuffing creations, which can enhance the festive dining experience and potentially increase basket spend. Kate Drew, marketing controller for Bisto & Paxo at Premier Foods, said: “Bisto and Paxo are iconic staples of the British Christmas table. This year, we’re proud to gift shoppers a twist on tradition with our Bisto Signature gravies and Paxo Stuffing Wreath kit – made to elevate the beloved Roast Dinner with rich flavour and superior quality”. Drew also highlighted the opportunity for retailers to capitalise on the seasonal spending surge, which saw record-breaking sales in 2024. In addition to the new product launches, Premier Foods is reintroducing several seasonal favourites, including Bisto Turkey Gravy Granules, Bisto Best Turkey Gravy and Paxo Chestnut & Cranberry Stuffing, reinforcing the brand’s established presence in holiday meal preparation. Recognising the potential for year-round stuffing sales, Premier Foods is also launching the Paxo Quick Cook Stuffing Sage & Onion, which cooks in just 13-18 minutes in either an air fryer or oven. This product aims to address the consumer barrier of time and effort associated with traditional stuffing, capturing a wider audience throughout the year. Nearly 50% of stuffing consumers purchase it only once annually, indicating a significant opportunity for growth in this category. The new products will be available in major grocery chains starting 15 September, with suggested RRPs of £3.50 for the Bisto gravies and the Paxo Wreath Kit and £2.49 for the Paxo Quick Cook Stuffing. Alongside these festive staples, Bisto has also launched a Sweet & Smoky BBQ Sauce. The sauce combines a popular flavour profile with the trusted quality associated with the Bisto name. This pour-over sauce is designed to offer a quick and easy solution for elevating midweek meals, particularly chicken dishes. Consumers can prepare the sauce simply by adding boiling water and stirring, providing a convenient option without sacrificing taste. The packaging highlights its ease of use and reassures consumers with claims of no artificial colours or preservatives, appealing to health-conscious shoppers. With 19 servings per pack, this new sauce offers excellent value, making it an attractive addition for families looking to enhance their meal experiences affordably. The sauce is currently available in selected Morrisons stores at a manufacturer’s suggested selling price (MSSP) of £2.99.

Zack Cunningham Younger generations are stepping away from yogurt before returning later in life, according to research from Danone. This trend presents both challenges and opportunities. In this piece, Zack Cunningham, head of category and commercial planning (dairy), explores how innovation, health trends and evolving routines are reshaping yogurt’s role across every life stage. If you’ve noticed fewer 20-somethings in the yogurt aisle, you’re not imagining it. The yogurt category has seen accelerated growth in recent years, but a striking ‘V Curve’ is emerging – with younger adults stepping away from the category, only returning in their mid-thirties . This dip is driven largely by shifting breakfast habits. Up to 60% of Gen Z consumers now skip breakfast, causing yogurt to slip off the menu during this stage of life. And when they’re on the move, only one in five (19%) of 16 to 35-year-olds are likely to eat breakfast at all. Yet in the future, many return. We see a steady uptick from the mid-thirties onwards – often coinciding with starting families and re-prioritising health. It’s a pattern the industry can’t ignore. This V-Curve presents one of the biggest and most exciting opportunities for the category. Yogurt has long been a breakfast staple, but it’s now moving well beyond the morning bowl. Today’s consumers want food that works harder: it must be nutritious, convenient and crucially, enjoyable. With health as the second biggest driver behind the consumption of dairy products , there’s a noticeable shift in consumers prioritising products that add nutritional value and health benefits. That’s why we are seeing strong growth in high-protein formats, which support those with an active lifestyle. Meanwhile, skyr – typically made with only two ingredients (milk and live cultures) – is naturally high in protein and reflects a surging interest in simple, every day health. At the same time, fibre is gaining traction and is now a non-negotiable for health-conscious consumers who are looking for functional benefits through healthy nutrition. One in four households are seeking fibre-rich food . High-fibre yogurts can help to respond to this need. Although health is a big growth driver, taste still reigns supreme, which has prompted the rise of ‘permissible indulgence’ – think dessert-inspired yogurts that offer a smarter swap for traditional treats. Flavours like salted caramel, apple & cinnamon and blueberry cheesecake are part of this shift. Additionally, the luxury yogurt segment is now worth £175.5 million in 2025 – proof that health-conscious consumers also have room for some indulgence. The future of yogurt lies in helping the category show up in more parts of people’s lives at every life stage – whether it’s protein after exercise, a mid-afternoon snack or breakfast on-the-go. That means rethinking how the category connects with younger shoppers raised on convenience, personalisation and wellness culture. Dairy brands should also investing in formats that align with today’s modern routines. Drinkable yogurts are one of the fastest-growing segments in the dairy category to support on-the-go lifestyles. Yogurt drinks containing functional ingredients like vitamin D and B6, which contribute to the normal function of the immune system while fulfilling consumers’ desire for convenience, will also see an upward trajectory. By showcasing the essential everyday goodness of yogurt, we can retain our core demographics, while closing the gap with younger consumers at risk of leaving the category behind. Yogurt doesn’t need to be re-invented, but it does need to evolve – just like the lives of the people who eat it.

Tito's Handmade Vodka, known for its position as Texas' first legal distillery and a craft vodka brand, has announced a strategic acquisition of a majority stake in Lalo Tequila, one of the fastest-growing tequila brands in the US. This move marks Tito's first acquisition in its history and signifies a deeper commitment to expanding its footprint in the spirits market while maintaining a focus on quality and tradition. Founded by Eduardo 'Lalo' González, David 'R' Carballido and Jim McDermott, Lalo Tequila is celebrated for its traditional tequila-making practices, utilising only three core ingredients: fully mature Highland agave, mineral-rich deep well water from Jalisco and champagne yeast. This minimalist approach has allowed Lalo to craft a blanco tequila that emphasises clean, distinctive flavours, resonating with consumers seeking authenticity in their spirits. Tito Beveridge, founder of Tito's Handmade Vodka, said: “At Tito's, we've always said if you're going to do something, do it well. I’ve known the Lalo founders for a long time. They care about the juice. They keep it simple. They do things the right way, not the flashy way. That felt like home to us.” The acquisition is poised to provide Lalo Tequila with enhanced strategic sales support and access to Tito's extensive distribution network, facilitating the brand's growth from a local favourite to a nationally recognised name. “This moment is a natural continuation of our journey, and we're excited to introduce Lalo to more people across the world while preserving every element that makes us special,” González added, highlighting the importance of maintaining the brand's integrity. Lalo Tequila has rapidly gained traction in the competitive spirits market, echoing Tito's early success, which was largely driven by word-of-mouth and a commitment to quality. This partnership is expected to leverage Tito's established market presence to further accelerate Lalo's growth trajectory. McDermott commented: “Tito has been a close friend in Austin for years and has deeply influenced the way we approach what we do. Our two companies are stronger together, and we're excited to continue this journey with the full support of a company that understands what it means to grow with a singular focus.” The transaction is subject to customary closing conditions, including regulatory approvals, and is anticipated to close soon. Financial advisory services for the deal were provided by PJT Partners for Tito's and Perella Weinberg for Lalo, with DLA Piper and Wilson Sonsini Goodrich & Rosati serving as legal advisors, respectively.

UK frozen food brand Birds Eye has unveiled its new ‘Get Real’ Protein range, a line of high-protein ready meals designed to cater to the growing demand for nutritious and convenient meal options. The launch includes four globally inspired flavours: Mexican Chicken Burrito Bowl, Red Thai Chicken Curry, Indian Chicken Curry and Moroccan Chicken Rice Bowl. Each meal is positioned to meet the needs of health-conscious shoppers and busy lifestyles, delivering an average of 34g of protein and at least two of the recommended five servings of vegetables per meal. With the frozen ready meals market currently valued at £679 million and growing at a rate of 6% year-on-year, the ‘Get Real’ range reflects Birds Eye’s strategic response to shifting consumer preferences. Recent data indicates that 60% of shoppers are now choosing products based on specific health benefits, marking a 7% increase from the previous year. This trend underscores the importance of functional nutrition in the decision-making process for modern consumers. The ‘Get Real’ range not only emphasises protein content but also incorporates vegetables and fiber, with each meal containing between 8-11g of fibre. The use of chickpeas enhances the protein profile while contributing to the creamy texture of the sauces, which are crafted to ensure a flavourful experience without compromising nutritional value. Claire Sutton, marketing director at Birds Eye, said: “Our new ‘Get Real’ products are a great example of this, being high-quality, nutritious meals in an easy-to-cook format, making it practical and beneficial for health-conscious consumers”. The convenience factor is further enhanced by the quick preparation time – each meal can be ready in just seven minutes, catering to the increasing trend of convenience cooking. According to recent surveys, 24% of shoppers purchase ready meals at least once a week, a figure that rises to 34% among Gen Z consumers. This shift towards quick meal solutions is driving significant growth within the frozen ready meals segment. Lauren Woodley, head of nutrition and sensory science at parent company Nomad Foods, added: “With one in five UK households choosing products that are high in protein, Birds Eye’s ‘Get Real Protein’ range provides high-protein meals that are nutritionally dense and balanced”. The ‘Get Real’ Protein range is available starting 22 September 2025, at major retailers including Asda Waitrose and Sainsbury’s, with a recommended retail price of £3.75. Additional retailers are expected to roll out the range in 2026, further expanding Birds Eye’s footprint in the health-focused frozen food market.

David Collard Purity Soft Drinks, a player in the UK beverage market known for brands like Juice Burst and Firefly, has announced the appointment of David Collard as its new Chairman, effective immediately. This leadership change comes as the company seeks to bolster its strategic direction and capitalise on growth opportunities within the competitive soft drinks sector. Collard, who previously served as CEO and chair of The Bart Ingredients Company, brings a wealth of experience from the food and beverage industry. His proven track record in driving strategic growth, spearheading acquisitions, and enhancing retail presence across major UK grocers positions him well to lead Purity into its next phase of development. In a statement, Collard said: “I am delighted to be joining Purity Soft Drinks. The business has a strong heritage, a dynamic team, and a clear ambition for growth. I look forward to working closely with the leadership team, including CEO Jonathan Duffin, and the team at Purity’s majority shareholders Verdane, to help shape the next phase of development.” Collard succeeds Rooney Anand, who has stepped down after 13 years of successful leadership. Under Anand’s stewardship, Purity Soft Drinks has experienced significant growth, reporting an annual turnover exceeding £27 million in the last financial year. Anand reflected on his tenure, stating: “It has been a privilege to be chairman of Purity and for such an extended period. It’s now time for me to step aside, and I wish Jonathan, David and the wider Purity team all the success for the future.” Camilla Skiffard, director at Verdane and board member at Purity Soft Drinks, also acknowledged Anand’s contributions, commenting: “We would like to thank Rooney for his dedication and outstanding contribution to Purity Soft Drinks over the years. We look forward to working with David as the business moves forward.” The appointment of Collard marks a pivotal moment for Purity Soft Drinks, which has established itself as one of the oldest beverage manufacturers in the UK, founded in 1892. The company is committed to delivering natural refreshment through its brands and aims to leverage its heritage while innovating for the future.

UK food-tech company Clean Food Group (CFG) has acquired the assets of algal oil producer Algal Omega 3 out of administration, including a 1 million-litre capacity fermentation facility. CFG, a producer of sustainable alternatives to tropical oils, said the acquisition will position it as the ‘world’s largest’ manufacturer of yeast fermentation-derived oils and fats. The transaction follows Algal Omega 3’s appointment of administrators from Interpath Advisory earlier this year after struggling with rising production costs and increased competition in the international market, leaving the business unable to retain key contracts. The deal includes a 12-acre site in Knowsley, Liverpool city region, equipped with extensive R&D facilities and offering significant expansion opportunities for the group. CFG confirmed it has already validated commercial-scale production at the site, manufacturing two tons of oil in a recent fermentation run. This materially de-risks the acquisition, CFG said, proving its ability to scale in existing facilities without costly new-build infrastructure. The acquisition will enable CFG to significantly reduce the capex required to supply sustainable oils and fats at competitive price points to agricultural equivalents across the food, cosmetics and pet food markets. Bill Thurston, former managing director of Dawn Foods, CSM Bakery and CFG NED, has been appointed managing director of the Knowsley facility. His extensive oils and fats experience includes leading the acquisition of Unilever’s edible oils and fats business as CEO of CSM. Thurston will lead a senior manufacturing team on-site to oversee operations and integration with immediate effect. Alex Neves, CEO of CFG, said: “With this acquisition, we have fast-tracked our route to market, leapfrogging the traditional, capital-intensive path from pilot to demo to new build commercial plant – which can take years and cost upwards of $100 million”. He added: “With commercial-scale validation already established at our new Knowsley facility, Clean Food Group is ready to capitalise on the $20 billion market opportunity ahead, and to advance its planned Series A funding round, now expected for H1 2026”.