Vertical farming business leaders will take stock of the sector’s future at the 7th Vertical Farming World Congress on 5-7 October in central London, after a demanding year of heightened financial pressure despite the technology's evident climate benefits. Hosted at the Bloomsbury Ballroom, the three-day Congress will bring together vertical farming operators, investors, suppliers, academics and advisers to review business models, commercial strategies, market opportunities and the latest in crop and technology innovation for the industry’s only dedicated annual international forum. Over 20 speakers have already been announced from as far afield as Chile and Singapore, Mexico and Taiwan, alongside contributions from the main associations in Africa, Japan and the United States. There will also be an opportunity to visit Fischer Farms Technology’s manufacturing site in Birmingham and Harvest London’s Plant Room, the city’s largest vertical farm. “All governments are now facing the combined disruptions of climate change, military conflict and trade unpredictability,” commented Richard Hall, Chair of event organiser FoodBev Media. “Many are developing policies to improve national food self-sufficiency and nutrition quality. Vertical farming can play an increasingly important role, with renewable energy sourcing, consistent year-round production, no floods, no droughts and no pesticides. “This year’s theme of ‘Rising to the Challenge’ is designed to explore how vertical farming can best help strengthen food supplies and public health, while improving sustainability and achieving competitiveness,” he concluded. For more information and to register, visit www.foodbevevents.com/event/vertical-farming-world-congress-2026. Discounts are available for start-up businesses and for online attendance.

Cheribundi has expanded its portfolio of recovery-focused products with the launch of two new concentrated shots designed to support post-exercise recovery and sleep. The new Recovery and Sleep Shots are positioned as the brand’s most potent and convenient products to date, targeting active consumers seeking functional nutrition solutions that can be incorporated into daily routines. The Recovery Shot contains 100% Montmorency tart cherry concentrate, which is naturally rich in anthocyanins and other polyphenols. The formula is designed to support faster recovery and reduce muscle soreness following exercise. Meanwhile, the Sleep Shot combines tart cherry concentrate with 320mg of magnesium glycinate, a highly bioavailable form of magnesium. The product is designed to support deeper, more restorative sleep without the addition of melatonin. Each 2oz shot contains the equivalent of more than 60 Montmorency tart cherries, bringing tart cherry concentrate into a portable format aimed at both sports and everyday wellness occasions. Cheribundi said the shots can be consumed following exercise or incorporated into a nightly routine, extending the use of tart cherry beyond traditional juice and concentrate formats. Marc Seguin, CEO of Cheribundi, said: “For more than 20 years, Cheribundi has helped athletes recover naturally with the power of tart cherry. Our new shots make it easier than ever to get those benefits, whether you're hitting the gym daily, training for a race, or just winding down for the night.” The launch comes as consumer interest in recovery and sleep continues to shape the functional nutrition market. Cheribundi also highlighted growing interest in magnesium, citing a February 2026 ConsumerLab survey of more than 8,850 supplement users, which found magnesium was the second most popular supplement in the US, used by nearly 65% of respondents. The new products join Cheribundi’s existing range of juices, concentrates and gummies, giving consumers additional formats through which to incorporate tart cherry into their routines. Cheribundi Recovery and Sleep Shots are available in 30-count packs through Cheribundi’s website, Amazon and FreshDirect, with further retail expansion planned for later this year.

Nestlé and Danone are under investigation by prosecutors in Austria over the major recalls of several infant formula products due to cereulide contamination earlier this year. According to reports from European food consumer rights organisation Foodwatch, The Public Prosecutor’s Office in Vienna has launched a probe into Nestlé, while the Innsbruck prosecutor is investigating Danone. The investigations come after Foodwatch Austria filed a criminal complaint against the two F&B giants, stating that the public recalls carried out by Danone and Nestlé were too late. The recalls began in December 2025 and continued into January 2026, expanding to more than 800 products in at least 70 countries, Foodwatch said. They were due to the presence of cereulide, a heat-stable toxin produced by Bacillus cereus that can cause severe illness, particularly in younger infants. Foodwatch’s complaint to Austrian authorities follows a separate criminal complaint filed in France on behalf of eight families whose babies developed severe symptoms that did not resolve with treatment, including vomiting, diarrhoea, fever and abdominal pain. Consumers across various European countries, including Austria, Belgium, Denmark, France, Luxembourg, Spain and the UK, reported cases of infants with gastrointestinal symptoms following consumption of infant formula products across several brands, according to an assessment by the European Food Safety Authority and the European Centre for Disease Prevention and Control. In its complaint, Foodwatch said recalls weren’t put in place soon enough, with early recalls in Austria carried out ‘silently’ with only limited information available. In a statement, a Nestlé spokesperson said the company was taking the concerns “very seriously,” commenting: “Ensuring the safety and quality of our products is our highest priority. We continue to cooperate fully with the competent authorities.” The spokesperson stated that based on currently available information, “no causal link” has been established between the company’s infant formula and the reported symptoms. “As investigations and legal proceedings are ongoing, we do not comment further on the details of the case,” they added. Similarly, a spokesperson for Danone emphasised that the company is prioritising food safety: “We have further strengthened our ingredient and production controls and follow all guidance set by relevant food safety authorities,” they told FoodBev. “This includes the new guidance that was introduced in relation to cereulide levels earlier this year.”

The Gym Kitchen has expanded into the breakfast category with the launch of its first range of high-protein instant porridge pots, now available in Asda. The two-strong range comprises Golden Syrup and Chocolate variants, containing 21g and 20g of protein per 70g pot respectively. Priced at £1.30 each, the products are designed to provide a convenient breakfast option for consumers seeking higher-protein choices. Ready to eat within minutes using boiling water, the porridge pots require no refrigeration, specialist equipment or preparation beyond a kettle, positioning them towards busy and active consumers. According to The Gym Kitchen, the products have been developed to offer significantly more protein than standard instant oat products, while maintaining a short and simple ingredient list. Both variants are suitable for vegetarians and carry no red GDAs for fat, saturates, sugar or salt. The launch marks The Gym Kitchen’s latest move to broaden its proposition beyond its existing range of high-protein meals, with the brand aiming to provide consumers with more opportunities to incorporate protein into their daily diets. “The Gym Kitchen High Protein Porridge range has been developed to target morning occasions, with a convenient format that fits into busy, active daily routines,” the company said. Founder Segun Akinwoleola added: “Porridge is a natural fit for our proposition around high protein, taste, health and convenience, with an instant format that requires no refrigeration, no equipment and no preparation beyond a kettle." The Gym Kitchen High Protein Golden Syrup Porridge and High Protein Chocolate Porridge are available in 70g pots, priced at £1.30 each.

The US Food and Drug Administration (FDA) has proposed making notifications for Generally Recognized as Safe (GRAS) substances mandatory, marking a significant shift in how food ingredients are overseen in the US. The proposed rule, announced by the US Department of Health and Human Services (HHS), would require manufacturers to notify the FDA whenever they conclude that a substance added to human or animal food meets the criteria for GRAS status. The proposal would replace the current voluntary notification framework under which companies can independently determine that an ingredient is GRAS without informing the FDA. HHS said the changes are intended to increase transparency and give the FDA greater visibility into substances entering the US Food supply. Kyle Diamantas, acting FDA commissioner, said: “By proposing mandatory GRAS notifications, we are closing critical information gaps and giving the FDA greater visibility into substances entering the food supply.” The GRAS exemption was established by Congress in 1958 and allows substances whose safety is generally recognised by qualified experts to be exempt from the food additive approval process. While the FDA has operated a voluntary GRAS notification programme for years, manufacturers have not previously been required to submit a notification when making an independent GRAS determination. Under the proposed rules, any party introducing a substance into interstate commerce under the GRAS provision would have to notify the FDA of the basis for its conclusion. However, the proposal would not introduce a requirement for pre-market approval. Companies would still be able to market a substance before submitting a GRAS notice, during FDA review and after submission, provided the substance meets the statutory GRAS criteria. The FDA has proposed that failure to submit a notification would be considered when prioritising substances for post-market review. However, non-notification alone would not automatically mean that a substance is adulterated or that the FDA has determined it is not GRAS. The proposed framework would also establish a streamlined route for substances already on the market based on independent GRAS conclusions. Manufacturers would have a limited period to provide the FDA with information about existing uses. Under the proposal, the streamlined submission window would remain open for one year after the final rule takes effect. The FDA would initially require identifying information rather than the full underlying safety dossier through this pathway. However, the agency would retain the ability to subsequently require a full GRAS notification or a food additive petition. The proposal includes several exceptions for human food, including certain substances covered by existing FDA ‘no questions’ letters, substances listed or affirmed as GRAS in FDA regulations, some historical-use substances and uses reviewed through established FDA consultation processes. The FDA is also proposing the ability to revisit, update or rescind previous ‘no questions’ letters where new information raises questions about the underlying GRAS conclusion. The proposed mandatory system could significantly increase the regulatory and administrative burden for food and ingredient manufacturers, particularly companies with large portfolios of substances that have historically relied on independent GRAS determinations. Legal firm Venable said the proposal means manufacturers should begin reviewing their existing GRAS uses and assessing whether they fall within any of the proposed exceptions. It also advised companies to preserve evidence documenting when independently concluded GRAS uses entered interstate commerce, which could become important when using the proposed streamlined pathway. The proposed rule is scheduled for publication in the Federal Register today (11 August 2026), with the FDA proposing a 120-day consultation period with comments expected to be due in December. If finalised the mandatory notification provisions would have a compliance date of 18 months after the effective date of the final rule. The final rule would itself take effect 60 days after publication. The proposed changes form part of the Trump administration’s Make America Healthy Again agenda, which is also behind efforts to establish a federal definition of ultra-processed foods. HHS and the US Department of Agriculture have separately submitted the federal government’s first proposed definition of UPFs for final review. HHS Secretary Robert F Kennedy Jr said the measures would bring “greater transparency to what’s in our food,” and strengthen the scientific basis of federal nutrition policy.

Pukka Herbs is expanding its wellness portfolio with the launch of two functional tea blends targeting digestive health and relaxation. Gut Health combines ginger and peppermint with naturally fermented kombucha, creating what the brand describes as a warming yet refreshing flavour. Meanwhile, Unwind has been formulated to support normal mental relaxation. The blend brings together chamomile and blueberry with adaptogenic ashwagandha and lion’s mane, a mushroom ingredient increasingly used in nootropic products. The launch responds to growing interest in beverages offering everyday wellness benefits. Pukka said 70% of shoppers are seeking to lead healthier lifestyles, while half of UK soft drinks consumers favour drinks with health benefits over supplements. Digestion and relaxation-related products currently account for 34.5% of functional fruit and herbal tea sales, according to figures cited by the company. Elle Barker, chief marketing officer for the UK and Ireland at Lipton Teas and Infusions, said: “These functional wellness blends are a natural fit for our current Pukka portfolio, designed specifically to meet evolving consumer preferences and bring a refreshing perspective to everyday wellness". “By bringing highly sought-after, trending ingredients into an accessible, delicious format, we’re making it easier than ever for people to take charge of their own wellbeing while helping our retail partners drive excitement and growth in the tea aisle.” Both products are organic and Fair for Life certified. Each pack contains 20 individually wrapped, home-compostable tea bags made with stitched organic string rather than glue. The outer packaging is fully recyclable and produced using FSC-certified materials. The new Gut Health and Unwind varieties will launch at Waitrose on 26 August, followed by a wider roll-out to retailers including Sainsbury’s and Holland & Barrett. Each pack carries an RRP of £4.99.

JBS has appointed Wesley Batista Filho as its new global chief executive, effective January 2027, as part of a planned leadership transition. L-R: Wesley Batista Filho and Gilberto Tomazoni. Batista Filho will succeed Gilberto Tomazoni, who is stepping down after eight years as global CEO and 14 years with the food group. Tomazoni will oversee the transition during the next five months before becoming vice-chairman of the JBS board and a senior advisor. He will also retain his position as chairman of Pilgrim’s Pride and become chairman of the J&F Institute, which focuses on developing future business leaders. Batista Filho joined JBS 15 years ago and has held several senior positions across the company’s international operations. His previous roles include CEO of JBS Brazil and president of Seara. Since 2023, he has served as CEO of JBS USA. Commenting on his appointment, Batista Filho said the company would remain focused on supporting its employees, serving customers and producer partners, improving operational performance and creating long-term shareholder value. Tomazoni said Batista Filho’s experience across JBS Brazil, Seara and its US operations had given him a strong understanding of the group’s businesses, culture and workforce. During Tomazoni’s tenure as CEO, JBS expanded into new protein categories, grew its branded and value-added portfolio and invested in biotechnology. The company also achieved investment-grade status and completed its listing on the New York Stock Exchange. Over the same period, JBS said its revenue increased by 73%, rising from $49.7 billion to $86.2 billion. Tomazoni described JBS as “stronger, more diversified and better positioned for the future,” adding that the company was ready to begin its next phase under Batista Filho’s leadership.

Procter & Gamble (P&G) has agreed to acquire science-backed health and wellness brand Thorne, strengthening its position in the growing premium wellness and personalised health market. The transaction, which is expected to close later this year subject to customary closing conditions and regulatory approvals, will see P&G acquire Thorne from L Catterton’s Flagship Fund. Founded in 1984, Thorne develops nutritional supplements and wellness solutions focused on science, quality and efficacy. The company serves consumers, athletes and healthcare professionals, with a portfolio spanning nutritional supplements and personalised health technology. Colin Watts, CEO of Thorne, said: “As we looked to the future, we kept coming back to one question: What will best position Thorne to continue fulfilling its mission? We believe P&G is the right partner to help us expand our impact while staying true to the values and standards that have always defined Thorne.” The deal will also bolster P&G’s Personal Health Care business as consumer interest in self-care, preventative health and personalised wellness continues to grow. Paul Gama, CEO of P&G Health Care, said: “Thorne strengthens our position in premium wellness with a trusted, science-backed brand that complements our existing portfolio.” Thorne operates a vertically integrated manufacturing model, producing its supplements at its own facility in South Carolina, US. The company said its products are developed using high-quality ingredients and clinical research, with an in-house team of doctors, researchers and scientists overseeing its formulations. Thorne currently serves more than seven million consumers and is used by tens of thousands of healthcare professionals, as well as athletes, sports teams and US national teams. The acquisition marks P&G’s latest move to expand its presence in premium health and wellness, as consumers increasingly seek products positioned around prevention, self-care and personalised health. Financial terms have not been disclosed.

Plant-based dairy alternatives brand Malk has today (10 August 2026) announced the launch of Whole Malk – a clean-label, organic plant-based milk containing 12g of protein per serving. The brand, headquartered in Texas, is rolling out its new offering across the US from today at Whole Foods, Target and Sprouts stores. Designed to be a ‘true everyday dairy replacement that works for the entire household,’ the drink is USDA-certified organic and contains no gums, oils or filler ingredients. It is made from a blend or coconut, cashew, soy and pea protein, and is fortified with vitamins and minerals. According to Malk, its latest offering is suitable across a range of uses including coffee, cereal, smoothies, cooking and baking. It comes after the brand reported surpassing $94 million in sales and selling more than 1.4 million units last year. Building on this momentum, Malk is focusing on expanding its portfolio while continuing to align with its clean-label philosophy, centred around simple and natural ingredients. The alt-dairy producer unveiled a line of coconut-based creamers, available in three flavours, earlier this year, responding to demand for sweet and barista-worthy options that remain free from gums, oils and ‘mysterious natural flavours’.

Multi-layered textures, unique inclusions and luxurious, premium flavours are elevating today’s ice cream innovations, transforming them from basic summer snacking staples into immersive, sensory-led eating experiences for all occasions. FoodBev brings you the scoop. Few dairy categories master indulgence quite like ice cream – a category in which creamy, rich mouthfeel and sweet syrupy swirls reign supreme, continuing to tempt consumers over to the frozen treats aisle despite growing health-consciousness. Though interest in lower-fat, lower-calorie frozen dessert options has risen over the years, the ice cream market’s biggest purchase drivers continue to be indulgence, taste and enjoyment. Ice cream is a prime example of the kind of small luxury consumers seek in this so-called ‘treat economy,’ whereby people choose to seek comfort in affordable indulgences amid times of uncertainty. Mintel research found that in the UK, nearly half (49%) of consumers find it easier to justify indulgent treats following the Covid-19 pandemic. Matthieu Rouvillain, ice cream lead at Cargill, said: “Even amid continued pressure on household budgets, consumers seemingly continue to prioritise small indulgences, although often less frequently”. “The emphasis is increasingly on ‘fewer but better’ moments of treat consumption, where consumers expect a premium experience that feels worth the purchase.” Peter Howard, North Europe processing specialist at Tetra Pak, agreed: “In response to uncertain socioeconomic times, consumers are seeking playful, comforting and multi-sensory pleasures that ground them in the present. Low-cost unique products that engage the senses offer consumers a much-needed break from everyday stresses.” Texture as a differentiator Flavour will always be important, but more than ever, texture is playing a significant role in developing ice cream products that stand out. “Consumer expectations around food have evolved beyond taste alone,” noted Cargill’s Rouvillain. “People are increasingly seeking experiences that engage multiple senses…in ice cream, this is translating into a stronger focus on texture as a point of differentiation.” “These formats move beyond traditional ice cream structures to deliver a more dynamic and interactive eating experience.” According to Cargill’s own research, 85% of consumers are seeking multi-sensory experiences, with texture ranking only second to taste among their priorities. “This is reflected in growing demand for layered formats and contrasting textures,” he commented, adding that the use of ingredient solutions such as texturizers, chocolate solutions, inclusions and fillings are enabling the development of multi-textured experiences across every layer of an ice cream product – from the ice cream body itself to coatings, sauces and inclusions like fruit, nuts and confectionery. Mintel’s data reflects this growing interest in variety, with 32% of UK ice cream buyers prompted to try new packaged ice cream products when offered a unique texture. “When it comes to innovation, manufacturers increasingly need to think beyond just flavour to deliver total, multisensorial experiences that combine taste, texture, sound and visual appeal,” said Louise Morley, ice cream marketing director for UK and Ireland at The Magnum Ice Cream Company. The company’s new Volcanix product line, launched under its Wall’s brand, offers an example of this – described by Morley as a “bold new ice cream architecture” designed to fulfil demand for exciting taste experiences. “It blends different layers of complimentary tastes and textures: a crunchy chocolatey biscuit coating, smooth vanilla and chocolate ice cream, a core of rich caramel sauce, and chocolate-coated caramel rocks,” Morley said. Texture brings added novelty to the eating experience and provides added stimulation for consumers seeking out food for enjoyment, most of whom are when buying ice cream products. And as Morley pointed out, even factors like sound play a significant role – research studies have highlighted the psychological effect that all sensory attributes, including sounds, can have on consumer perceptions of flavour, food quality and satisfaction. “Multisensorial experiences have always been central to the Magnum brand and have been a key driver of its enduring popularity…We’ve even done acoustic tests in our factories to ensure that every Magnum product delivers that signature Magnum crack,” she said, referring to the cracking experience delivered by the iconic treat’s hard chocolate shell. Cargill’s Rouvillain noted that innovation is expanding in coatings and inclusions – “particularly with the use of alternatives to traditional ingredients that enable new sensory profiles while supporting evolving sourcing and formulation needs”. Ingredients companies are providing alternatives to chocolate coatings and inclusions, enabling an indulgent and multi-textured sensory experience while adapting to the ongoing volatility in the cocoa supply chain. Cargill has launched NextCoa in the US, in collaboration with cocoa-free chocolate start-up Voyage Foods, suitable for ice cream inclusions alongside other applications. The solution is made from upcycled grape seeds and sunflower kernels, based on Voyage’s patented technology. Elsewhere, CSM Ingredients has recently introduced Nuaré, a carob-based cocoa alternative range suitable for bakery and ice cream applications. In ice cream, it can be used to create smooth, chocolate-like coatings, optimised for viscosity and adhesion with a smooth, glossy finish. The rise of ‘gourmet’ ice cream with unique inclusions also drove the launch of a new ingredient dosing solution from Tetra Pak last year, enabling manufacturers to precisely dose ice cream inclusions consistently across each scoop. It is suitable for a range of inclusions, from large cookie pieces to sticky fruits. Image: MaraZe/Shutterstock.com This year’s launches respond to the growing demand for unique mix-ins and textural diversity – Ben & Jerry’s has recently expanded its Sundaes range in the US, with products that feature layered ice cream with whipped toppings. Inclusions include shortcake cookies, graham crackers and fudge chips, while in the UK, recent launches from the brand include indulgent inclusions such as doughnut-style dough chunks and cinnamon swirls. US-based frozen novelties brand Chipwich has also recently introduced two indulgent textural-led ice cream cookie sandwich innovations, featuring premium nut pieces rolled around the outside. The brand spotted a gap in the market, responding to research from the Dairy Foods Association that found nuts are ranked above sprinkles and chocolate chips among the top five most popular ice cream toppings – yet have remained ‘notably absent’ from ice cream sandwich formats. These launches also tap into nostalgic flavour trends, adding further comfort for consumers. “Flavour-wise, there is a strong interplay between nostalgia and novelty,” said Cargill’s Rouvillain. “Classic profiles like chocolate and vanilla remain dominant, but are being reinterpreted through more modern, layered or globally inspired combinations, often referred to as ‘newstalgic’ experiences.” Taste and premium positioning Sensory-led indulgence is reinforcing the premiumisation trend, with the gourmet ice cream sector projected to grow by $13.96 billion between 2023 and 2028 according to data cited by Tetra Pak. Niina Gerritsen, customer development manager at Valio, commented: “Premiumisation, social media influence and the desire for indulgence and new experiences all play an important role in raising consumer interest…global exposure to artisanal and speciality desserts has raised consumer expectations.” Chef-led, high-end product positioning and rich, complex flavour profiles are on the rise in this category, with premium flavour profiles driving differentiation and creating more meaningful experiences for consumers. Image: New Africa/Shutterstock.com Chef Yotam Ottolenghi’s range of ice creams, launched at Waitrose, tap into this demand with innovative flavours designed to reflect his culinary style. These include Madagascan vanilla and miso salted caramel; roasted pistachio and sour cherry; coffee and cardamom; strawberries and cream with sumac; and Ecuadorian chocolate with toasted malt and sea salt. The Magnum Ice Cream Company has also built on its premium Magnum Signature range this year – Magnum La Pistache features a pistachio-enriched shell with caramelised, salted pistachio pieces and a pistachio paste-based gelato core, while Magnum La Pêche offers a peach-led shell with peach-flavoured sugar pieces and a peach gelato core. Valio’s Gerritsen told FoodBev: “Premium ice cream is often expected to be richer in taste and superior in texture, and expected to create a memorable, happy moment. Artisanal ice cream often gives perception of craftsmanship and quality.” “Consumers justify higher prices when products deliver indulgence and originality, making texture a key value driver alongside flavour.” Cargill’s Rouvillain acknowledged the formulation challenges around delivering a high-quality sensory experience – texture, flavour release, melting behaviour and stability are all interconnected, with small changes in formulation significantly impacting the final product, he said. “Key challenges include maintaining creaminess and mouthfeel while adapting formulations for cost, nutrition or alternative ingredients. For example, reducing sugar or fat affects not only taste but also structure, freezing behaviour and texture,” he said. “In plant-based or hybrid formulations, replicating the functionality of dairy proteins and fats adds further complexity, particularly in achieving the same smooth texture and melting profile.” Tetra Pak’s Howard highlighted the importance of mouthfeel: “Mouthfeel is essential to the delivery of a high-quality ice cream and is underpinned by four key elements: structure, body, eating properties and creaminess,” he explained. “For producers, the challenge is to adjust these parameters to create the optimal mouthfeel for the product and target consumer.” “The different elements of mouthfeel can be created – and adjusted – in different ways but they are all interconnected, meaning that changing one will influence the others.” Ultimately, Rouvillain concluded that the challenge is ensuring that the entire ingredient system works together cohesively. “The most important point is that sensory innovation in ice cream is no longer about isolated elements. It is about how the entire formulation works together to deliver a consistent, high-quality experience,” he said. “Consumers are raising expectations across the board. They want indulgence, but they also expect products to align with their broader preferences around nutrition, transparency and value.” Top image: Wirestock Creators/Shutterstock.com

SlimFast is repositioning itself as a broader functional nutrition brand, with new owner Supreme investing £5 million in the UK business. The investment will support the transformation of the heritage weight management brand into an everyday nutrition proposition targeting consumers seeking products for protein intake, digestive health, hydration, recovery, healthy ageing and weight management. SlimFast will retain its established 3-2-1 weight management plan, including meal replacement powders, ready-to-drink shakes, bars and snacks, while expanding its portfolio with seven new functional nutrition products. The new range, set to launch through major retailers and Amazon from mid-August, includes Protein Plus + Fibre in Raspberry Ripple and Caramel Cookie flavours, Collagen Plus Creatine, Clear Collagen Protein, Creatine Hydration, Daily Boost Fibre and Glucomannan Weight Management Capsules. The products will retail at between £8.99 and £12.99. Supreme acquired SlimFast in October 2025, with the company aiming to leverage the brand's established consumer recognition and retail distribution while applying its expertise in sports nutrition and wellness. The £5m investment will fund an integrated marketing campaign spanning in-store communications, out-of-home advertising, PR, digital and influencer activity, alongside wellbeing education. According to Supreme, the campaign will target a younger, health-focused audience while continuing to engage SlimFast's existing customer base. Dan Clark, head of health & wellness at Supreme, said the business was “evolving SlimFast into a broader health and wellness brand built around functional nutrition that fits modern lifestyles”. “While weight management remains an important part of our heritage, consumers today aren’t simply trying to lose weight,” he said. “They want trusted advice and convenient nutrition that supports protein intake, digestive health, hydration, healthy ageing, muscle maintenance and overall wellbeing.” Clark added that the company sees weight management, healthy nutrition and everyday wellness as interconnected areas of consumer health. The expansion also reflects the growing influence of GLP-1 weight-loss medications on the nutrition market. According to figures cited by Supreme, 6.3% of UK households – equivalent to around 1.9 million households – now include at least one GLP-1 user, up from 2.4% in 2024. A further 3.3 million people in the UK are reportedly considering weight-loss medication. SlimFast said its expanded portfolio has therefore been designed to appeal not only to consumers pursuing traditional weight management, but also those using GLP-1 medications and consumers seeking to improve their everyday nutritional intake. Supreme has also recently invested in a new wellness manufacturing facility in Manchester. The company said the site will provide greater flexibility to develop, manufacture and launch products in response to emerging health and wellness trends. The investment strengthens Supreme's position in the functional nutrition market, with the company also owning sports nutrition brand Sci-Mx, which produces creatine and soy protein products under the V-Gain brand.

International Delight has expanded its autumn portfolio with the launch of a limited-edition Apple Butter Coffee Cake Creamer. The new product combines sweet apple butter flavours with notes of freshly baked coffee cake. Alongside the launch, the Danone-owned brand is bringing back its seasonal pumpkin spice range. Returning products include Pumpkin Pie Spice Creamer in traditional and zero-sugar varieties, Pumpkin Pie Spice Cold Foam Creamer and ready-to-drink Pumpkin Pie Spice Iced Coffee. Julia Adams, vice president of International Delight Coffee Creamers at Danone USA, said: "For so many people, the flavours of fall aren't just something you taste, they're something you look forward to all year". "From the warm aroma of pumpkin spice to the cozy comfort of apple butter and coffee cake, these flavors have a way of instantly setting the mood for the season. We're excited to bring back our fan-favorite Pumpkin Pie Spice while giving coffee lovers a delicious new way to savour fall with Apple Butter Coffee Cake Creamer." International Delight’s autumn products are rolling out at major retailers across the US for a limited time.