Benefitt, a new brand developed by Thailand-based beverage manufacturer Lactasoy, has launched what it says is Thailand’s 'first high-protein UHT milk', marking a notable expansion of the country’s ambient dairy and functional beverage segment. The Benefitt High Protein UHT Milk delivers 31 grams of protein per 350 ml serving and is packaged in SIG SmallBloc aseptic carton packs, allowing for ambient storage and nationwide distribution without refrigeration, as well as being convenient and portable. Formulated with no added sugar, the product features a low-viscosity texture designed to improve drinkability, an important consideration in the high-protein category, which can often face sensory challenges. The milk is also lactose-free and fortified with BCAAs, vitamins B2 and B12, calcium and phosphorus, according to the company. “Our goal with Benefitt is to make high-protein milk accessible, convenient and enjoyable for consumers across Thailand,” said Phanwana Mahasup, advertising manager and marketing coordinator for Benefitt at Lactasoy. “The UHT format allows us to deliver high nutritional value without refrigeration, while the SIG packaging supports nationwide distribution” From a manufacturing perspective, the product is produced on a SIG Small 24 aseptic filling machine, which supports multiple packaging formats and rapid changeovers. This flexibility allowed Lactasoy to enter the high-protein UHT category without investing in additional filling equipment, highlighting how aseptic technology can lower barriers to innovation for beverage producers “Flexible aseptic filling technology continues to open new category opportunities for beverage producers,” said Vatcharapong Ungsrisawasdi, regional director for Thailand, Laos, Myanmar and Cambodia at SIG. Until now, Thailand’s high-protein milk offerings have largely been limited to pasteurised products requiring cold-chain logistics and shorter shelf lives. By leveraging UHT processing and aseptic packaging, Benefitt is targeting consumers seeking convenient, shelf-stable protein nutrition suitable for busy lifestyles, workplace consumption, and meal replacement occasions. Benefitt is now available nationally through 7-Eleven Thailand.

Horizon Organic has launched a new line of refrigerated coffee creamers made with four USDA certified-organic ingredients: milk, cream, cane sugar and natural flavours. The Horizon Organic Real Dairy Creamers range includes three flavours: Homestyle Vanilla, Chantilly Sweet Cream and Golden Caramel. The company said the products are the only nationally available branded creamers to combine bold flavours with real organic dairy and a four-ingredient formulation. Coffee creamers are the fastest-growing segment within refrigerated dairy, posting a compound annual growth rate of 8.8% over the past four years. At the same time, more coffee is being prepared at home, rising from 63% of cups in 2024 to 71% in 2025, according to the US National Coffee Association. Horizon Organic said the new range targets consumers seeking coffeehouse-style flavour with simpler ingredient lists, an area it says has been underserved in the category. Horizon Organic's chief marketing officer, Andrew Springate, said: “Horizon Organic believes that small choices can make a big difference for people and the planet, and it’s this belief that precipitated the launch of Horizon Organic Real Dairy Creamers. Consumers can now elevate their daily coffee experiences with the rich, comforting flavours of these new creamers, and all while feeling good about the ingredients they’re putting in their cup.” The creamers are available at major retailers across the US.

Mars Food & Nutrition has appointed Tim Mooney to the role of general manager for UK and Ireland, effective 2 February 2026. Mooney joined Mars Inc’s Global Customer Team in 2020, where he has led global customer and category partnership initiatives, driving growth and collaboration across the business. In his new role as general manager for UK and Ireland, he will report directly to Hans Bakker, Mars Food & Nutrition’s regional general manager for Europe. Mooney succeeds Nick Reade, who is departing after a decade with the business. He brings over 25 years of UK and global CPG and retail experience in customer, category and commercial strategy positions, having served in leadership roles at Sainsbury’s, Safeway, Danone and GSK prior to Mars. Mooney joins the business as Mars continues to drive and support its leading UK brands, Ben’s Original and Dolmio, with an innovation agenda that includes the new and fast-expanding ambient ready meals range. The business also continues to invest in its purpose partnerships, with 2025 seeing its inaugural collaboration between Ben’s Original and Children in Need. Commenting on his appointment, Mooney said: “I am delighted to take on this role and look forward to working with our partners across the UK and Ireland to co-create value for our customers, consumers and the category”. He added: “Food & Nutrition is one of the most innovative parts of the Mars business with iconic household brands, and I’m incredibly excited to have the opportunity to build on the team’s success”. Bakker commented: “It is with great excitement that we welcome Tim to lead the Mars Food & Nutrition team in UK and Ireland. His extensive industry experience and strategic vision will be instrumental in driving the performance of our iconic brands to deliver category value through mutual and sustainable growth.”

Dolf van den Brink, CEO and chairman of the executive board at Heineken, will step down from his position on 31 May 2026. The Dutch brewing giant revealed the news in a statement shared this morning (12 January 2026). Van den Brink will hand over his responsibilities to a successor, not yet appointed, after almost six years at the helm and more than 28 years with the company. Heineken expressed gratitude to van den Brink for his leadership and commitment, praising him for guiding the company through ‘turbulent economic and political times’. With the brewer’s EverGreen Strategy 2030 – aimed at future-proofing the business through sustainability, digital transformation and innovation – now in place, van den Brink believes the time is right to transition leadership. In a statement shared on LinkedIn, van den Brink said the decision was " one of the hardest I’ve made in my life," adding that he looks forward to "taking some time for a personal reset". Heineken’s supervisory board will now initiate a search process for the new CEO. Van den Brink has agreed to remain available to the company in an advisory capacity for a period of eight months, beginning 1 June 2026. Commenting on his departure, he said: “The past years have been marked by significant change as Heineken progressed through its transformation and has now reached a stage where a transition in leadership will best serve the company in further executing its long-term ambitions”. He added: “Over the coming months, I remain fully focused on disciplined execution of our strategy and to ensure a smooth transition.” Peter Wennink, chairman of the supervisory board of Heineken, commented: “With the launch of EverGreen 2030, Dolf has set out a compelling strategy for the future of Heineken, and the supervisory board greatly values his contribution”. “The next phase will focus on bringing this strategy to life through disciplined execution of our strategic growth ambitions. With this in mind, the supervisory board agrees this is the right moment to start the succession process to secure strong leadership for the future.”

Once confined to the fringes of niche wellness routines and traditional medicine, functional mushroom drinks are rapidly gaining ground in the global beverage market. With brands blending adaptogens, flavour and functionality, the category is tapping into rising demand for natural health solutions without compromise. FoodBev explores. In recent years, the wellness industry has witnessed a remarkable evolution, with consumers increasingly gravitating toward natural alternatives to enhance their health. Among the emerging trends, functional mushroom drinks have gained significant traction, presenting a unique blend of ancient practices and modern health trends. These beverages are infused with various mushrooms believed to offer health benefits beyond basic nutrition, including varieties such as reishi, lion’s mane, chaga and cordyceps. Much room for mushroom drinks The growing popularity of functional mushroom drinks can be attributed to several key factors. Firstly, heightened awareness of health and wellbeing has prompted consumers to seek out natural remedies over synthetic supplements. A report by Grand View Research indicates that the global functional beverage market is expected to reach $208.13 billion by 2025, with adaptogenic drinks – like those featuring functional mushrooms – playing a significant role in this growth. One notable case study is Mush, a brand that has successfully secured funding to expand its reach. In 2021, Mush raised $1.5 million in a seed funding round led by prominent investors interested in the health and wellness sector. The company focuses on creating ready-to-drink beverages infused with functional mushrooms, aiming to promote mental clarity, energy and overall wellbeing. Their product line, which includes flavours like Lion’s Mane Matcha and Reishi Chocolate, has garnered attention for both its health benefits and appealing taste. Meanwhile Muush, a start-up offering functional mushroom-based drinks, recently announced it had raised more than £400,000 in its first year, with the business on track to hit £500,000 in the coming months. Founded in 2024 by Dan D'Souza and Matt Martin, Muush has quickly gained traction among consumers seeking beverages that taste great, but also offer nutritional value, without relying on sugar, caffeine or alcohol. "There's a clear shift happening," said D'Souza. "People want drinks that make sense – low sugar, functional ingredients and something that tastes great. We've developed drinks for people who used to reach for traditional high sugar sodas, but now want something with flavour and nutritional benefit. Muush bridges that gap." The UK functional beverage market is set to reach £1.2 billion by 2027, and Muush is positioning itself as the brand tackling one of the category’s biggest consumer frustrations: drinks that claim functional benefits but taste medicinal, or great-tasting options overloaded with sugar. The brand's blends, powered by lion’s mane, are designed for people who want both flavour and functionality. Elsewhere, Dirtea, a well-known UK-based functional mushroom brands, recently partnered with supermarket chain Planet Organic to introduce two seasonal hot drinks across the retailer’s food to go counters. The collaboration brings Dirtea’s mushroom-infused Matcha and Cacao blends to consumers in freshly prepared, premium serves. The limited-edition menu features a Matcha White Hot Chocolate made with ceremonial-grade Matcha and functional mushrooms such as lion’s mane and tremella, blended with white chocolate, cinnamon and oat milk for a sweet, creamy serve. Alongside it is a Cacao Orange Hot Chocolate crafted with lion’s mane, tremella and reishi-powered cacao, dark chocolate, orange extract and hazelnut milk – a calming, indulgent option designed to support immunity and overall wellbeing during the colder months. Adapting to the adaptogenic trend The demand for functional mushroom drinks is further fuelled by the increasing popularity of adaptogens – natural substances that are believed to help the body adapt to stress. A survey conducted by the National Institute of Health found that 70% of American adults reported experiencing stress daily, highlighting the need for effective stress-relief solutions. Functional mushrooms, known for their adaptogenic properties, are positioned to address this growing concern. Additionally, the shift towards plant-based diets has opened up a market for innovative, plant-derived products. Brands like Four Sigmatic have capitalised on this trend by launching a range of mushroom-infused coffee and tea products. The company's Mushroom Coffee, which combines organic coffee with lion’s mane and chaga, not only appeals to coffee enthusiasts but also attracts health-conscious consumers looking for functional alternatives. Four Sigmatic reported a 300% increase in sales in 2020, demonstrating the strong market demand for their unique offerings even going back a few years. In addition, Mama Shrooms, a British functional mushroom supplements brand founded by wellness cookbook author Gemma Ogston, launched what it claims to be the UK’s first ‘wellness hot chocolate’ developed specifically for teenagers. Ogston commented: “I created this because I’ve lived it. My daughter struggled with her mental health, and I felt completely helpless. Trying to get her support was incredibly difficult; we were told she wasn’t ‘unwell enough’. That moment changed everything. I wanted to create something real, practical and supportive.” The result is a vegan, gluten-free hot chocolate blend crafted with organic cacao, coconut milk, coconut sugar, functional mushrooms and essential vitamins. While the potential health benefits of functional mushrooms are promising, scientific research is still emerging. Some studies suggest that these mushrooms can enhance immune function, support cognitive health and improve energy levels. For instance, research published in the Journal of Medicinal Food indicates that reishi mushrooms may help modulate the immune system, while lion’s mane has been linked to neuroprotective effects that could benefit cognitive function. However, it is crucial to approach these claims with caution. The lack of regulation in the functional food and beverage market means that product quality and efficacy can vary significantly. Brands that prioritise transparency and rigorous testing will likely gain consumer trust and establish themselves as leaders in this burgeoning market. Challenges and opportunities Despite the enthusiasm surrounding functional mushroom drinks, several challenges could impact their widespread acceptance. One significant issue is their taste and palatability. The flavour profile can be unfamiliar or unappealing to some consumers, which may hinder their adoption. To address this, companies are innovating with flavours and formulations. For example, Ritual has launched a line of sparkling mushroom drinks that combine functional mushrooms with fruit flavours, making them more accessible to a broader audience. Additionally, the scepticism surrounding the actual benefits of functional mushrooms presents an opportunity for brands to educate consumers. Effective marketing strategies that highlight scientific research, customer testimonials, and clear product benefits can help bridge this gap. Brands like Om Mushroom Superfood have positioned themselves as educational resources, offering detailed guidance on the health benefits of their products and how they can be incorporated into daily routines. Elsewhere, Spacegoods’ Hydro Dust – formulated with electrolytes, a B vitamin complex, minerals and reishi mushrooms – is another exciting brand gaining traction, particularly in health retailers such as Holland & Barrett. Functional mushroom drinks represent an exciting frontier in the wellness industry, blending ancient wisdom with contemporary health trends. While they are not yet ubiquitous in every household, the unique benefits of these beverages, coupled with growing consumer interest in natural health solutions, suggest that they could indeed become the next big thing. As brands continue to innovate and research expands, functional mushrooms are likely to carve out a significant niche in the beverage market, appealing to consumers seeking effective, natural ways to support their health and wellbeing.

Author and podcaster Mel Robbins has become the co-founder of a new brand, Pure Genius Protein, launching in the US with its first product: a protein shot designed for busy consumers. The product is claimed to be the first of its kind, offering 23g of complete protein in a 3.38 oz bottle. It aims to provide a convenient option for consumers dealing with busy schedules, travel, long shifts, low-appetite days, workouts to fuel, and ‘everything in between’. Each shot contains 100kcal, zero sugar and zero fat. Developed in collaboration with a team of doctors, the shots are also lactose- and gluten-free, with no artificial flavours or sweeteners. According to the brand, they offer a ‘fruit-forward flavour that tastes like juice with zero chalkiness’. The shots are available in three flavours: Blueberry Lemonade, Strawberry Guava, and Pineapple. Robbins was inspired to develop the range after repeatedly hearing about the importance of protein for strength, healthy ageing, energy, weight loss and hormonal balance from medical and nutrition experts on her podcast – though experts told her that most women are under-eating protein by around 50%. Her goal was to create a new solution for protein consumption that did not involve ‘chalky’ shakes, dense bars, oversized bottles or complicated routines. Robbins said she was deeply involved in all stages of product development, alongside handpicking the founding scientific advisory team, which includes physicians specialising in nutrition, longevity, weight loss and hormonal health. Commenting on the launch, she said: “This isn't about chasing a trend. It's about making it easier for people to prioritise their health, particularly women. If you're busy taking care of everyone else, you're probably not doing the best job taking care of yourself.” She said that protein “isn’t just for athletes, it’s for everyone,” adding: “I wish I had had Pure Genius Protein shots when my dad was recovering from brain surgery and had trouble choking down the 16 oz shakes he was being asked to drink”. “Now that it's available, I am so excited for everyone to have it, especially those who are working parents, first responders on 12-hour shifts with no time to stop and eat, those on GLP-1s who have no appetite and need protein to maintain muscle, caregivers with no time to cook, and anyone on the go who is trying to eat healthier and get more protein.” The brand has now officially launched its protein shot range, initially online, with retail expansion set to take place later in the year.

Pillsbury Baking has expanded its baking mix portfolio with the launch of Pillsbury Moist Supreme Pistachio Cake Mix and Pillsbury Whipped Pistachio Frosting. The pistachio cake mix comes in a 15.25oz box and is designed for versatility, suitable for standard sheet cakes, cupcakes, bundt cakes or cake pops. Each box makes one 13in x 9in cake or up to 24 cupcakes, using a simple three-step preparation process. Pillsbury says the mix delivers a moist crumb and a subtly sweet pistachio flavour, positioning it for both everyday baking and celebrations. Alongside the mix, Pillsbury has introduced a 12oz whipped pistachio frosting. The ready-to-use frosting has a light, airy texture intended for easy spreading, layering and decorating, without adding excessive weight to finished bakes. Dan Anglemyer, COO at Hometown Food Company – which operates the Pillsbury Baking brand under licence from General Mills – said: "Pistachio is one of those timeless flavours that instantly brings people back to the joy of homemade baking". "With our new Pistachio Cake Mix and Whipped Pistachio Frosting, we're giving families an easy, delicious way to recreate that nostalgic taste in their own kitchens – with the quality and fun they expect from Pillsbury Baking." The pistachio cake mix and frosting join Pillsbury’s wider Moist Supreme range, which focuses on convenience-led baking solutions built around traditional flavours and formats. The new products are available now in the US at Walmart and H-E-B, with wider distribution planned through Kroger and AWG in February and March.

The economic cost of food waste across the global retail and food supply chain is forecast to reach $540 billion in 2026, up from $526 billion last year, according to new research from Avery Dennison. The 'Making the Invisible Visible: Unlocking the Hidden Value of Food Waste to Drive Growth and Profitability' report estimates that food waste from post-farm processing through to point of sale costs businesses the equivalent of 33% of total revenue on average. Based on modelling and research involving 3,500 global retailers and supply chain leaders, the report highlights persistent visibility gaps as a key driver of waste. 61% of respondents said they do not have full visibility into where food waste occurs across their supply chains, while 56% said transit remains a major blind spot, with limited understanding of losses during transportation. Perishable categories continue to pose the greatest challenge. Meat was identified as the most difficult category for waste management, cited by 50% of respondents, followed by produce (45%) and baked goods (28%). Inventory management and overstocking were flagged by 51% of leaders as major contributors to waste. Economic modelling projects meat waste alone will cost $94 billion globally in 2026, representing nearly a fifth of the total food waste bill. Fresh produce is forecast to account for a further $88 billion. The 2025 holiday season intensified pressure on margins, particularly in meat. 67% of retail leaders said meat waste would hit margins harder than before, while 69% said managing waste during peak trading periods had become a greater operational challenge. Inflation and shifting consumer behaviour are compounding the issue, with 74% of retailers reporting that inflation has made demand forecasting for fresh meat more difficult, and 73% noting rising demand for smaller portions or alternatives. If current trends continue, the cumulative cost of food waste between 2025 and 2030 is expected to reach $3.4 trillion, as the industry approaches the UN’s 2030 target to halve global food waste. More than a quarter (27%) of respondents said they do not expect to meet that deadline. Despite the scale of the challenge, 73% of business leaders said they view tackling food waste as a growth opportunity, rather than solely a sustainability issue.

Arla Foods has strengthened its UK leadership team with the appointment of Matthew Walker as head of its Foodservice business, aiming to accelerate growth across one of its key channels. Foodservice is one of Arla’s largest channels outside of retail, supplying milk, butter and cheese to restaurants, coffee shops and food-to-go operators nationwide through its Arla Pro brand. Walker will take up the role this month (January 2026), leading the foodservice division as it builds momentum and deepens partnerships across the hospitality, catering and quick service restaurant sectors. The appointment comes at a time of strong performance for the division. In the first half of 2025, Arla’s UK Foodservice business delivered year-on-year revenue growth of 15%, equivalent to €29 million (£24 million), while strategic branded, volume-driven revenue increased by 7.6%. The results underline the channel’s growth potential as Arla continues to invest in innovation, sustainability and customer partnerships. Walker brings 14 years of experience within Arla, having held a range of senior roles across commercial, marketing and brand development functions at both local and global levels. Most recently, he served as head of marketing for Arla Sweden, where he played a key role in strengthening the Arla brand, driving category growth and leading strategic initiatives over the past four years. “Matthew’s appointment is a great step forward for our UK business, and we’re excited to welcome him to the team,” Bas Padberg, managing director of Arla Foods UK, said. “His deep understanding of Arla, combined with his strong commercial experience and passion for building relationships, will be key as we continue to grow our foodservice presence, deliver value for our partners and provide quality dairy to the hospitality and catering sector.” In his new role, Walker will focus on expanding Arla’s foodservice customer base and developing strategic partnerships, from sustainability initiatives to new product innovation. This includes investment in manufacturing, such as the company’s mozzarella expansion at its Taw Valley site, alongside continued brand-led innovation across Arla’s core portfolio. Commenting on his appointment, Walker said: “Foodservice is one of the most dynamic and fast-moving parts of our industry. We have a lot of exciting innovations and milestones in the near future that will allow us to deliver the best ingredients and dairy products to our customers. I’m excited about helping to create the future for British dairy.” Padberg added that leadership development remains central to Arla’s cooperative model. “As a cooperative owned by our farmers, driving growth and creating value for our owners is at the heart of Arla. Our people are key to this, and I’m delighted that we are securing the right leadership to continue Arla’s success.”

UK-based indie crisp brand Salty Dog is set to ignite the snack market with the launch of its bold new flavour, Fiery Jalapeno & Paprika, as part of an extensive revamp of its product line. This launch comes alongside a refreshed brand identity aimed at captivating both long-time fans and a new generation of discerning snack enthusiasts. Since its inception, Salty Dog has positioned itself as a custodian of quality in the crisp industry, challenging the dominance of mass-market producers with its commitment to hand-cooked, batch-fried crisps made from the finest ingredients. Co-founder Dave Willis reflects on the brand's journey: “Perhaps it’s fair to suggest that we’d got a little set in our ways. However, a shift in our production set-up last year reinvigorated our ambitions and reminded us of our unique cache in the retail landscape.” Fiery Jalapeno & Paprika is a response to the growing demand for innovative and flavourful snacks that align with contemporary consumer preferences for bold tastes and quality ingredients. This new flavour joins an updated line-up that includes classic favourites such as Prawn Cocktail, Sweet Chilli, Ham & Mustard, British Roast Beef and Salt & Vinegar. Willis added: “In these healthier living times, true snack enthusiasts only break ranks for something truly memorable. Fiery Jalapeno & Paprika is designed to deliver that unforgettable experience, making it the perfect accompaniment to any beverage or as a stand-alone treat.”

The Global Agri-Food Advancement Partnership (GAAP) has entered into a significant collaboration with 9 Mile Legacy Brewing, signing a Memorandum of Understanding (MOU) aimed at enhancing Saskatchewan’s agri-food innovation landscape. This partnership was formalised at the LGCY: Innovation Hub in Saskatoon and represents a strategic effort to bolster Canada’s leadership in biotechnology and fermentation. The MOU outlines a framework for collaboration that leverages the strengths of both organisations, focusing on the establishment of fermentation scale-up capacity. This initiative is designed to support and incubate fermentation-based innovation projects, providing a vital resource for agri-value start-ups and biotechnology innovators. By integrating GAAP’s advanced high-throughput bioreactor systems with LGCY’s commercial-scale brewing facilities, the partnership will facilitate a seamless transition for innovators moving from pilot-scale development to full-scale production. The collaboration will utilise GAAP’s 24×15ml optimisation and selection bioreactor systems, progressing to LGCY’s larger 3×600-litre production-scale bioreactors. This set-up enables rapid scale-up and real-world deployment of fermentation technologies. “Together, we are creating a unique opportunity for start-ups to access shared infrastructure and specialised expertise,” said Martin Wilding, lab and facilities manager at GAAP. “This partnership not only strengthens Saskatchewan’s agri-food innovation ecosystem but also positions us as a key player in the global biotechnology sector.” The MOU also aims to develop integrated workflows that link GAAP’s bioreactor capacity with LGCY’s larger fermenters. This includes adapting traditional beverage fermentation equipment for advanced microbial fermentation applications, demonstrating the versatility and potential of fermentation technologies in the food and beverage industry. Shawn Moen, CEO and co-founder of 9 Mile Legacy Brewing, added: “This collaboration will enhance our ability to innovate and bring new fermentation-based products to market, reinforcing our commitment to quality and sustainability in brewing”.

Lindt & Sprüngli has unveiled its latest indulgence, Lindt Excellence Pistachio Dark Bar. This new product marks an expansion of the brand’s popular pistachio flavour profile, following the success of the Lindor Pistachio Truffles introduced last year. As consumer preferences shift to gourmet and wellness-oriented products, Lindt’s new offering taps into growing demand for dark chocolate, as well as the rising popularity of pistachio-flavoured confectionery – a trend fuelled by the Dubai chocolate craze, which has seen pistachio surge in popularity. Excellence Pistachio Dark Bar combines high-quality dark chocolate with caramelised pistachio pieces and a hint of sea salt, creating a sophisticated flavour experience that appeals to discerning palates. Stefan Bruderer, master chocolatier at Lindt, said: “With the continued love for pistachio, we’re excited to expand the flavour into our Excellence range. Our unrivalled quality of Lindt Excellence chocolate makes this new Pistachio Dark Bar the perfect permissible treat this new year.” The 100g bar is now available nationwide through Lindt’s online platform and retail locations, as well as in Waitrose stores, at a recommended retail price of £3.50. Other retailers are expected to follow suit shortly thereafter, positioning the product for widespread market availability. The Excellence range also includes a variety of cocoa percentage bars – 70%, 85% and 90% – all made with just five pure ingredients, catering to consumers seeking a more conscious chocolate choice.