Kenya’s High Court has allowed regulatory reviews to proceed for Diageo’s $2.3 billion sale of its majority stake in East African Breweries Limited (EABL) to Asahi Group Holdings. In a ruling delivered on Friday (9 January), Justice Bahati Mwamuye directed that regulatory approvals and other preliminary steps linked to the transaction may proceed uninterrupted, even as the court considers an application seeking to block the deal. However, the court issued a temporary preservation order restraining the final completion of the sale until Tuesday, 20 January, when the matter will be mentioned for further directions. The case was filed by Kenyan beer distributor Bia Tosha Distributors, which is seeking to halt the transaction over unresolved litigation dating back to 2016. The distributor argues that the long-running dispute should be resolved before Diageo exits its shareholding in EABL. In a statement, EABL said the court had recognised the importance of allowing statutory and regulatory processes to continue, noting that global transactions of this scale typically require months of regulatory engagement. The brewer added that the interim order would not affect the overall transaction timeline. “We welcome the court’s decision to allow the regulatory phases of this transaction to continue,” EABL said. The company reiterated that the underlying dispute is a legacy commercial matter relating to local distribution routes and “has no factual or legal connection to the shareholding of our parent company.” Diageo announced in December that it had agreed to sell its 65% stake in EABL to Asahi as part of a broader strategy to dispose of non-core assets, reduce debt, and offset pressures from US tariffs and changing consumer demand patterns. Despite the court action, deal parties have maintained that they expect the transaction to be completed in the second half of the year, subject to regulatory approvals across multiple jurisdictions. EABL, which operates breweries and beverage businesses across Kenya, Uganda and Tanzania, remains one of East Africa’s largest alcohol producers. The proposed acquisition would mark a significant expansion of Asahi’s footprint in Africa’s beer and spirits market.

Kellogg’s has announced the launch of a new limited edition Rice Krispies Squares on the run up to Easter – a Crushed Mini Eggs & Chocolate variety. Available exclusively in Tesco stores, the Easter inspired flavour will be available as a pack of four with a recommended retail price of £2.25, from January. The new edition of Kellogg’s Rice Krispies Squares combines the classic crunch of Rice Krispies cereal with a chocolately syrup, topped with crushed mini eggs and a chocolately drizzle. “Squares fans love discovering new flavours, and this spring we’re thrilled to introduce our very first Easter-inspired Rice Krispies Squares.” Holly Wright, senior brand activation manager, said. “Featuring the perfect blend of rich chocolate and crunchy crushed mini eggs, this limited edition treat is set to create excitement in store and deliver a burst of joy.” The Rice Krispies Squares brand has grown every year, with value sales up. The new flavour launches nationwide from January.

Danish Crown has announced plans to establish a new production facility in Vejen (Denmark), creating approximately 100 jobs as part of its strategy to enhance its pork processing capabilities. This initiative comes in response to the increasing supply of pigs from local farmers and aims to bolster the company's export capacity, particularly to lucrative markets in Asia. The new facility, set to begin operations on 1 October 2026, will focus on deboning pork foreends, with a target output of 60,000 units per week. This expansion is strategically aligned with Danish Crown’s commitment to maximising efficiency and flexibility in its production processes. Niels Ulrich Duedahl, group CEO of Danish Crown, commented: “It is fantastic that we are now hiring more employees. This is the result of once again receiving more pigs for slaughter, which creates a need for more hands.” The Vejen site, which Danish Crown acquired in April 2023, spans approximately 14,000 square metres and is already outfitted for food production. However, minor refurbishments will be necessary before the facility can resume operations. Jesper Sørensen, senior vice president of production at Danish Crown Industry, noted that the new facility will not only enhance production capacity but also streamline operations at existing abattoirs in Horsens, Herning, Rønne and Blans. “By establishing a specialised production facility in Vejen, we can achieve very high efficiency while reducing complexity at our abattoirs,” Sørensen said. The location of the Vejen facility, in proximity to three of Danish Crown’s abattoirs in Jutland, positions the company to leverage regional strengths in food production. The area’s rich agricultural heritage is expected to facilitate the recruitment of a skilled workforce, critical to the success of this expansion. Danish Crown has already begun the process of securing the necessary permits for the new facility, with expectations to finalise these by the end of the first quarter of 2026.

Felipe Lino With meat prices hitting record highs, manufacturers and consumers alike are feeling the pinch. Dr Felipe Lino, co-founder and CTO of Nosh.Bio, highlights how fermentation-based proteins can deliver high-quality, affordable and resilient alternatives, helping the food industry navigate rising costs while meeting growing demand for sustainable and nutritious options. Price has always been a key driver for consumers when it comes to protein, with nutrition coming a close second. Meat is not only tasty but also widely regarded as generally healthy. Yet rising costs, driven by shrinking herds, climate change and supply chain disruptions, are changing the landscape. For food manufacturers, this isn’t just a consumer affordability issue – it’s also a challenge for margins and supply chain stability. The opportunity for alternative protein sources is clear. The protein that can beat meat on price, maintain quality and can be scaled reliably will capture the greatest market advantage. Fermentation is emerging as a leading candidate to deliver exactly that. The cost challenge in protein supply In July 2025, FAO’s meat price index hit a new all-time high of 127.3 points, up 1.2% from its previous peak in June. This price increase has been linked to large import demand from markets like China and the US and supply constraints affecting Europe. This rise in prices is putting financial pressure on households, further amplified by geopolitical instability and supply chain disruptions across other industries. The consequence: cost conscious consumers start to consider dietary changes, such as buying cheaper proteins (ie. processed meats) or cutting back on animal-sourced foods entirely. Despite this rise in prices, plant-based alternatives derived from raw materials (like soy or peas) are still struggling to reach price parity with meat. This is down to the high costs associated with the heavy processing required and also the price volatility of raw ingredients. So, although the price gap between the two is shrinking, it’s still not a viable cost-cutting option for consumers yet. This is where fermentation comes in. Nosh.Bio's fermentation tanks Fermentation: Efficiency without compromise Fermentation-based production uses microorganisms (such as fungi, yeast or bacteria) to produce high-quality proteins, without relying on large-scale land use, like crop agriculture or animal farming. Nosh.bio uses non-GMO fungi to create its signature Koji protein ingredient through fermentation. Because production happens in controlled environments, it is unaffected by climate disruptions that increasingly threaten conventional agriculture and drive up food prices. These systems also require significantly less water than animal farming or large-scale crop cultivation, further strengthening their resource use efficiency. This stability means production can maintain predictable output and costs, avoiding the supply volatility and price spikes affecting plant-based protein. The result is a protein source that is not only climate-resilient, but one that, crucially, can beat the price of meat. Microbes grow rapidly on low-cost, widely available feedstocks and require minimal processing to become a high-value food ingredient. With the ability to produce tonnes of protein in days rather than months or years, fermentation is also remarkably efficient. This translates directly into lower production costs, reduced environmental impact and a secure supply chain that doesn’t rely on volatile global markets. In short, fermentation is less resource intensive than other plant-based alternatives, and can produce cost-effective, high quality, nutritional protein efficiently. Balanced nutrition profile as added value In addition to economic benefits, fermentation-based proteins can deliver a favourable nutritional profile compared to conventional meat, with high-quality protein and fibre content alongside lower levels of saturated fat and cholesterol. This enables manufacturers to create products that are both more affordable and aligned with health-conscious consumer preferences. Beyond basic nutrition, fermentation also allows for tailored functionality. For example, proteins can be engineered to enhance digestibility, deliver specific amino acid ratios or include bioactive compounds such as antioxidants. This opens opportunities for functional food and beverage products that meet specific dietary needs. Nosh.Bio's koji protein Hybrid solutions: A win for industry and consumers In hybrid-meat products, these nutritional attributes make it possible to improve the nutritional profile of a product while maintaining its familiar taste and texture. Hybrid products blend conventional meat with alternative protein ingredients and are emerging as a practical way for manufacturers to cut costs while meeting shifting consumer demands. With meat prices continuing to rise, incorporating cost-effective protein from fermentation offers a way to reduce raw material expenses and improve nutritional quality, without changing established production methods. Crucially, these advantages provided by hybrid-meat (cost saving, nutritional value) can be achieved without compromising on taste or texture. Resiliency as a form of sustainability Resiliency is another increasingly important factor when it comes to protein production. In a volatile global market, the ability to produce essential ingredients locally is becoming as important as their cost or quality. Fermentation offers a level of resilience that conventional agriculture cannot match. Instead of relying on harvests vulnerable to droughts or floods, it produces protein in controlled systems that require far less water than conventional agriculture or animal farming. As fermentation runs on diverse, low-cost feedstocks it also reduces exposure to resource shocks and price volatility. Because production is continuous and scalable without extra farmland, facilities can be built close to where the food is eaten, shortening supply chains and reducing exposure to geopolitical instability. Considering the geopolitical instability of the world today, resilience is sustainability. Countries will increasingly need local solutions to bridge the protein gap using minimal resources and keeping production costs under control. Less resource use and shorter transportation distances not only reduce environmental impact but also help stabilise pricing, creating more sustainable and self-reliant supply chains – biomass fermentation can deliver exactly that.

M2 Ingredients, a vertically integrated functional mushroom grower based in California, US, is set to open its brand-new M2 Center of Innovation next month – an advanced R&D lab designed to accelerate functional mushroom product development. The purpose-built facility will bring together experienced functional mushroom R&D teams to support brands developing next-generation functional foods, beverages and supplements across formats including RTDs, ready-to-mix powders, gummies, shots, bars and more. It complements M2's existing 155,000-square-foot mushroom cultivation facility, located in Vista, California, opened in early 2025. The site operates around the clock to grow ten premium mushroom species, including turkey tail, lion's mane, cordyceps and reishi (pictured below). The centre’s full vertical integration with M2’s cultivation, processing and scientific research teams will enable the company to more easily address common formulation challenges surrounding functional mushroom product development. These include solubility, suspension, flavour pairing and sensory performance, to be addressed at the ingredient level. Jay Schmalz, R&D innovation manager at M2 Ingredients, will lead the centre with support from M2’s team of food scientists, formulation experts and researchers. The facility will formally open on 2 February 2026, available for active collaboration with food, beverage and supplement brand partners, with the goal of helping them more quickly and efficiently from product concept to market-ready innovation.  Jeff Rogers, CEO of M2 Ingredients, described the site’s inauguration as a “major step forward” for M2 and the broader functional mushroom industry. “Brands have historically had to choose between ingredient suppliers and true innovation partners,” he commented. “The M2 Center of Innovation eliminates trade-off by combining deep scientific rigour with real-world formulation and application expertise. This will be a powerful asset for our partner brands and a catalyst for faster, more confident innovation.” Chief science officer Julie Daoust said the centre was shaped by her own experience leading R&D and innovation teams on the consumer brand side earlier in her career. “This is the partner I always wished I had when I was responsible for bringing new products to market,” she explained. “The M2 Center of Innovation allows brands to innovate without having to build a full internal R&D infrastructure, while still delivering products that truly work.”

British snack brand Popcorn Kitchen has expanded its portfolio with a new savoury line, Crunch Corn, available now in three flavours. Made from Peruvian Choclo giant corn, the snacks aim to deliver a ‘satisfying crunch’ and innovative, premium alternative to the smaller, commonly used sweet corn kernels in savoury corn snack products. The HFSS-compliant treats are rich in fibre and debut in three flavour varieties, Sea Salt, Salt & Vinegar and Spicy Chilli, available in 100g sharing bags and 30g snack bags. The team said these Mediterranean-inspired snacks provide an alternative to increasingly expensive premium nuts and seeds. Popcorn Kitchen’s founder, Louise Monk, said she was inspired to create the new range following a trip to the Seville Food Fair in Spain, in 2023. Here, she was introduced to seasoned, roasted giant corn kernels as a snack, and decided on Choclo giant corn as the perfect foundation for her own bold flavoured range. “We cooked up Crunch Corn because we wanted to create a more complete savoury treat for those underwhelmed by potato crisps and frustrated by spiralling costs of allergy-risking nuts and seeds,” Monk said. “As corn obsessives already well-versed in popcorn happiness, we felt now was the perfect moment to share new crunchy joy”.

AB InBev has exercised the right to reacquire a 49.9% minority stake in its US-based metal container plants from a consortium of institutional investors led by Apollo Global Management. The transaction is valued at approximately $3 billion and is expected to enhance AB InBev's operational control over its packaging facilities, which are critical to its supply chain. The US metal container operations consist of seven facilities across six states and play a vital role in ensuring quality, cost efficiency and supply security for AB InBev’s extensive portfolio of beer brands. The reacquisition aligns with the company’s strategic focus on maximising long-term shareholder value and is anticipated to be accretive to earnings per share (EPS) in the first year post-acquisition. Funding for the transaction will come from AB InBev’s cash reserves. AB InBev's move to regain full ownership of its metal container operations underscores the importance of packaging in the beverage industry, particularly as consumer preferences continue to evolve towards sustainable and efficient packaging solutions. The company’s ability to innovate and maintain supply chain security will be critical in navigating the competitive landscape of the global beverage market. The reacquisition aligns with AB InBev’s broader strategy to streamline operations and enhance production capabilities. By consolidating control over its metal container production, the company aims to improve its responsiveness to market demands and further strengthen its position in the North American market. As AB InBev continues to adapt to changing consumer trends and economic pressures, this strategic move is expected to bolster its operational efficiency and support its long-term growth objectives. The deal is subject to customary closing conditions and is expected to finalise in Q1 2026.

Lamb Weston is closing its Munro, Argentina, manufacturing facility as part of a broader strategy to improve profitability and operational efficiency across its global manufacturing network. The Idaho-based frozen potato processor said production for the Latin America region will be consolidated into its newer, more modern facility in Mar del Plata, Argentina. The move will affect approximately 100 employees at the Munro site, who will receive severance packages. “These actions are part of our broader strategy to improve profitability and enhance operational efficiency across our global manufacturing network,” said Sylvia Wilks, chief supply chain officer at Lamb Weston. “Effectively managing costs across our supply chain is critical to delivering value to customers, while enabling us to prioritise investments that modernise physical assets and keep operations efficient, resilient and ready for future growth.” In addition to the Argentina closure, Lamb Weston also announced plans to temporarily curtail a production line in the Netherlands, further reflecting its focus on balancing capacity with demand across regions. The company said the actions are part of its 'Focus to Win' strategy, which centres on prioritising key markets and channels, strengthening customer partnerships, driving executional excellence and accelerating innovation. Lamb Weston is a global supplier of frozen potato products. The company has operated in the category for more than 75 years and is known for its portfolio of value-added potato offerings designed to simplify kitchen operations. The latest manufacturing changes come as food processors across the industry reassess capacity, costs and capital deployment amid ongoing economic uncertainty, shifting demand patterns and continued pressure on margins.

Constellation Brands' US beer brand, Modelo, has debuted its first-ever non-alcoholic beverage: Modelo Chelada Limón y Sal Non-Alcoholic. This new offering aims to capture the growing demand for flavourful non-alcoholic options, particularly during the Dry January trend, and is set to hit leading markets nationwide. Modelo Chelada Limón y Sal Non-Alcoholic combines the bold flavours of lime and salt with the authentic taste of Modelo’s signature Chelada, a ready-to-drink (RTD) Michelada that has dominated the category for six consecutive years. Logan Jensen, vice president of brand marketing at Modelo, said: “People want choices without having to compromise, and Modelo Chelada Non-Alcoholic does exactly that”. The launch is timed to align with consumer trends toward moderation and mindful drinking. Currently, 14.2 million households are engaged in the non-alcoholic beverage category, and the low and non-alcoholic segment within cheladas is projected to grow by 50% over the next two years. With just 60 calories per 12oz can, the new Chelada offers a refreshing alternative for consumers seeking flavourful, non-alcoholic options. Modelo's expansion into the non-alcoholic space is part of Constellation Brands Inc.'s broader strategy to enhance its moderation-focused portfolio. Alongside Corona Extra Non-Alcoholic, the introduction of Modelo Chelada Limón y Sal Non-Alcoholic strengthens the company’s presence in the non-alcoholic market, appealing to consumers looking for quality and taste without the alcohol content. The new product will be available in six-packs and is competitively priced alongside Corona Non-Alcoholic. It will launch in key markets including Illinois, New York, Texas, Florida and California, allowing for widespread accessibility to consumers eager for this innovative beverage option.

Functional soft drinks brand Skip is launching its first lion’s mane flavours across the UK exclusively in Home Bargains this week. Skip Lion’s Mane comes in two sparkling flavours: Blood Orange and Cloudy Apple, and will be on a promoted price of 99p in all of Home Bargains’ 625 stores. Each 250ml can contains 2,000mg of organic Lion’s Mane extract, celebrated for its cognitive and neurological benefits, as well as fruit juices plus vitamin B6 (50% of RI, contributes to normal functioning of the nervous system) and vitamin B12 (83% of RI, contributes to the reduction of tiredness and fatigue). Both flavours are suitable for vegans and contain no added sugar. Skip co-founder Adam Pritchard said: “Skip is evolving and we’re delighted to be launching our new Lion’s Mane range in Home Bargains this month. Taste, refreshment and quality are the most important attributes for any drinks brand, and I believe our drinks are on a different level to any other functional soft drinks brand in the UK.” The launch follows the successful rollout of Skip’s Peach & Ginger, Elderflower & Mint and Lemon & Basil cold-pressed CBD drinks last July. Pritchard continued: “In our two new drinks, we have made Lion’s Mane our key functional ingredient and at a high level – 8 to 20 times higher than competitor brands - to give a dedicated benefit to our customers, and at a very affordable price.” The full Skip range will be available in all Home Bargains stores from 7 January.

Premium ready meal brand FieldGoods has collaborated with UK-based natural nut butter brand Pip & Nut to introduce a limited-edition Peanut Butter Brownie. The new Peanut Butter Brownie builds on FieldGoods’ original chocolate brownie recipe, integrating a generous layer of Pip & Nut’s Crunchy Peanut Butter at its core. This innovative dessert aims to deliver a harmonious balance of rich chocolate flavour and distinctive peanut crunch, appealing to consumers seeking indulgent yet quality desserts. Elliot Day, co-founder of FieldGoods, said: “When we decided to give our original brownie a nutty upgrade, it had to be Pip & Nut. Their relentless focus on the best possible ingredients sourced responsibly, much like our own, made recipe development an easy task.” Pip Murray, founder of Pip & Nut, echoed this sentiment: “This is my idea of the perfect brownie, and no, we didn’t hold back on the peanut butter – it’s kind of our thing.” The FieldGoods x Pip & Nut Peanut Butter Brownie is priced at £5.75 and is available for purchase through the FieldGoods website and select retailers, including over 250 farm shops across the UK. This collaboration not only adds a new dessert option to FieldGoods’ line-up of handcrafted, frozen luxury meals but also reinforces the brand’s mission to offer high-quality, convenient dining experiences. Founded in 2021 by brothers Elliot and Sam Day, FieldGoods has quickly gained recognition. The brand’s B-Corp certification highlights its commitment to sustainability and ethical practices, embodying a 'field to freezer to fork' philosophy. Pip & Nut, established in 2015, is celebrated for its range of natural nut butters and snacks that prioritise health and sustainability. The company is also a certified B Corp.

According to Bord Bia’s latest Export Performance and Prospects Report, the value of Ireland’s food, drink and horticulture exports surged by 12% in 2025, reaching a record €19 billion. This achievement comes despite a backdrop of geopolitical uncertainty, extreme weather, inflationary pressures and evolving consumer behaviours that have challenged the global market. The report highlights that the growth in exports was primarily driven by significant price increases in key categories such as beef and dairy. Meat and livestock exports rose by 18%, totalling over €5 billion, fuelled by a spike in beef prices linked to tight cattle supplies. Dairy exports also performed strongly, climbing 14% to €7.3 billion, supported by favourable dairy prices and a robust grass-growing season that enhanced milk production. Prepared Consumer Foods exports increased by 9% to €3.6 billion, benefiting from strong demand for chocolate confectionery, juices and meal solutions. The drinks sector saw modest growth, with exports rising 2% to €2 billion, despite facing challenges in the US market due to shifting trade dynamics. Bord Bia’s Chief Executive, Jim O’Toole, expressed optimism about the sector's resilience: “2025 can be described as one of the most volatile years our sector has experienced in recent memory. Yet, against this backdrop, the Irish food, drink and horticulture industry reached a record €19 billion in exports, demonstrating its ability to continue building value even in turbulent conditions.” O’Toole also highlighted the industry's focus on sustainability and strategic insights as key factors in navigating these challenges. The report also noted that exports to the European Union increased by 16% to €7.1 billion, with the UK remaining Ireland’s largest single export destination, where values rose by 14% to €6.7 billion. This growth was driven primarily by beef, dairy and prepared consumer foods, despite inflation affecting consumer affordability. Looking ahead, Bord Bia’s CEO Sentiment Survey indicates a more cautious outlook for 2026, with concerns over ongoing cost pressures and geopolitical uncertainties. While just over half of the surveyed companies expect export growth, nearly 40% reported delaying planned investments due to economic conditions. Labour costs remain a significant risk to competitiveness as the industry prepares to adapt to a challenging market environment. Minister of Agriculture, Food and the Marine, Martin Heydon, highlighted the importance of continued support for the sector, noting that the overall increase in agrifood exports, including non-edible products, signifies a robust performance amid adversity. The Minister emphasised the need for collaboration among farmers, fishers, and food producers to sustain this momentum in the coming year.