Hotel Chocolat is expanding its autumn range with a new limited-edition Spicy Maple drinking chocolate, tapping into the growing appetite for sweet-and-spicy flavour combinations. The new £11.95 drink combines sweet maple with habanero heat, translating a flavour profile already used in the chocolatier’s filled chocolate range into a new format. It will be joined by the return of Pumpkin Spice Drinking Chocolate, also priced at £11.95, as well as three limited-edition seasonal Selectors. Spicy Maple reflects the continued momentum behind “swicy” flavour profiles, bringing a combination of sweetness and heat to the drinking chocolate category. Pumpkin Spice, meanwhile, returns with a blend of cinnamon, ginger and pumpkin, targeting consumer demand for warming and nostalgic seasonal flavours. Yiotis Panagiotou, Specialty Chocolatier at Hotel Chocolat, said: “Food innovation is increasingly about identifying what's already resonating with customers and finding new ways to deliver it. Spicy Maple started life as one of our filled chocolates, and we saw an opportunity to translate that into a completely different format, pairing the sweetness of maple with habanero heat to bring a ‘swicy’ twist to drinking chocolate.” The autumn line-up will also extend across multiple consumption occasions. Consumers can prepare the drinks at home using a Velvetiser, steam wand or hob, while Hotel Chocolat’s Velvetiser Cafés will serve the recipes as hot chocolate, choc shakes and mochas. Alongside the drinking chocolates, the brand is reintroducing three seasonal limited-edition Selectors: Nuts for Praline, Rustle & Crunch and Pumpkin Pie, with the latter featuring spiced pumpkin ganache, almond praline and a crunchy corn-flake crust.

California craft beer pioneer Stone Brewing is set to cut 220 jobs and exit three locations in Escondido, California, as its new owners restructure production following the brand’s sale by Sapporo USA. The changes follow Sapporo USA's sale of Stone Brewing to Firestone Walker Brewing Company and Duvel Moortgat USA, completed on 15 May 2026. Under the new ownership structure, production of the Stone portfolio will gradually move to Firestone Walker’s brewery in Paso Robles, California and Duvel USA’s Boulevard Brewery in Kansas City, Missouri. The restructuring will also bring an end to operations at Stone Brewing World Bistro and Gardens in Escondido, a venue known for its food offering alongside the brewery’s beer. Despite the closure of the Escondido brewery, Stone Brewing’s beer portfolio will continue under its new ownership. Firestone Walker and Duvel USA said they expect to hire a significant number of Stone employees across hospitality, sales and marketing as the business transitions to its new operating structure. Firestone Walker will take responsibility for distribution in California, the western US, Texas and national accounts, while Duvel USA will oversee distribution east of the Rocky Mountains. The Escondido restructuring comes amid a challenging period for independent craft brewing in California, with changing consumer demand, increased competition and the longer-term impact of the pandemic placing pressure on breweries and hospitality businesses. Sapporo USA acquired Stone Brewing in 2002, before subsequently agreeing its sale to Firestone Walker and Duvel Moortgat USA. The acquisition did not include all of Stone’s former facilities. Four hospitality sites, including the beer garden at Liberty Station in San Diego and taprooms in San Diego, Oceanside and Pasadena, were included in the transaction. Top image: © Stone Brewing

A US federal judge has dismissed major portions of a lawsuit brought by Ben & Jerry’s against its former parent company Unilever, according to reporting from Reuters. US District Judge Kevin Castel in Manhattan dismissed seven claims and part of an eighth from a 10-count complaint filed by Ben & Jerry’s and several members of its independent board. The ruling also means Magnum Ice Cream Company, the Amsterdam-based company that has owned Ben & Jerry’s since its separation from Unilever last year, will replace Unilever as the primary defendant in the case. The claims dismissed by Castel largely concerned the way Ben & Jerry’s is governed and operated. Two claims relating to alleged missed payments by Unilever will continue in full. The legal dispute stems from Unilever’s acquisition of Ben & Jerry’s in 2000, which preserved a number of unusual governance arrangements for the ice cream company, including an independent board and the ability to pursue its social mission and charitable activities. The relationship between the two companies deteriorated significantly in 2021 after Ben & Jerry’s announced that it would stop selling its products in the Israeli-occupied West Bank. Ben & Jerry’s subsequently accused Unilever of breaching the terms of its original merger agreement by restricting its ability to express political and social views. The company alleged this included attempts to suppress statements relating to the war in Gaza and criticism of US President Donald Trump. The lawsuit also alleged that Unilever sought to weaken Ben & Jerry’s independent board and removed a chief executive who supported the brand’s social activism. Unilever has denied censoring Ben & Jerry’s and said the former chief executive resigned voluntarily. The two claims that remain in full centre on payments that Ben & Jerry’s says Unilever failed to make under a 2002 settlement concerning the sale of Ben & Jerry’s trademark rights in Israel. According to the complaint, Unilever allegedly failed to pay $2.5 million to Ben & Jerry’s and a further $2 million intended to support Palestinian almond farmers. Unilever and Magnum have agreed that these claims can proceed. Castel ruled that the original merger agreement did not give Ben & Jerry’s Class I directors or the Ben & Jerry’s Foundation the right to bring certain claims on behalf of the company, including challenges concerning the appointment and removal of directors. However, Reuters reported that the judge said the directors could challenge new eligibility requirements for board membership. He also ruled that the directors could pursue claims relating to the missed payments on their own behalf, rather than on behalf of Ben & Jerry’s. The Magnum Ice Cream Company reportedly welcomed the ruling, saying it had significantly narrowed the case and that the Ben & Jerry’s brand was continuing to perform strongly. Unilever and The Magnum Ice Cream Company are also seeking the dismissal of a separate defamation lawsuit filed in San Francisco by Anuradha Mittal, who was removed as chair of Ben & Jerry’s independent board in December 2025. Mittal has alleged that the companies attempted to discredit her over her support for Palestine.

US snack brand Crisp Power is expanding its Protein Pretzels range with the launch of Honey Mustard, combining a sweet and tangy flavour profile with a high-protein, high-fibre format. Designed as an alternative to conventional sweet protein snacks, the new pretzels pair honey mustard seasoning with the brand's baked, crunchy texture. The launch targets consumers looking for familiar savoury snacks with an enhanced nutritional profile. Each 1.75oz (50g) bag contains 26g of protein and 10g of fibre, with 6g of net carbohydrates and 210 calories per serving. The product contains no added sugar and no artificial flavours. Gilad Zilberberg, founder and CEO of Crisp Power, said: “[We] built Crisp Power to compete directly with traditional crunchy, salty snacks, but with dramatically higher protein and fibre. Honey Mustard continues that mission by delivering a bold flavour in a format that supports modern eating habits.” The launch comes as protein continues to feature prominently in snack innovation, with consumers increasingly seeking products that combine convenience with satiety and macronutrient benefits. Crisp Power positions its pretzels as a savoury alternative to protein bars and shakes, targeting consumers seeking high-protein and high-fibre snacks in a familiar crunchy format. The brand also points to changing snacking habits among consumers using GLP-1 medications as a factor driving interest in more substantial snack options. The Honey Mustard launch follows Crisp Power's opening of a $15 million manufacturing facility in Stafford, Texas. The new site marks a move from overseas production to domestic US manufacturing, with the company stating that the facility will increase production capacity, shorten supply chains and allow it to respond more quickly to demand. The investment follows what Crisp Power describes as triple-digit year-on-year growth since entering the US market in 2024, alongside an expanding retail distribution network. Honey Mustard joins an existing portfolio of Protein Pretzel flavours including Cheddar, Flamin' Crunch, Cinnamon Crunch, Everything, Sea Salt and Sesame. The new flavour will be sold in 1.75oz single-serve bags, with distribution planned through Crisp Power's direct-to-consumer channels, Shopify, The Vitamin Shoppe, Amazon and TikTok Shop.

Strategic Beverage Services has acquired the US operations of beverage processing specialist BevZero, creating what the companies describe as the largest dealcoholisation service provider in the United States. The Santa Rosa, California-based Strategic Beverage Services said the acquisition will expand its capacity and geographic reach as demand for low- and no-alcohol beverages continues to grow across the US market. The combined business will serve wineries, distilleries, cider producers and functional beverage companies, bringing together Strategic Beverage Services' existing operations with BevZero-US's dealcoholisation technology, technical expertise and industry experience. Patrick Morgan, chief operating officer of Strategic Beverage Services, said the acquisition would strengthen the company's ability to provide dealcoholisation services at scale. The deal also positions the combined business to compete in what Morgan described as the fastest-growing segment of the beverage industry. BevZero-US is headquartered in California and employs winemakers, distillers and food scientists supporting beverage producers from product development through to commercial production. Its services include regulatory guidance, equipment and technical expertise, alongside processing capabilities designed to help producers develop low- and no-alcohol products. The company has built its reputation around dealcoholisation, using processes designed to remove alcohol while retaining the aroma and flavour characteristics of the original beverage. The acquisition comes as beverage producers across wine, spirits and cider increasingly explore alcohol-free and reduced-alcohol formats in response to changing consumer preferences. The transaction follows a strong showing for BevZero-US and its customers at the third annual International Non-Alcoholic Competition in New Jersey in June 2026. Alongside dealcoholisation, the combined business offers a range of beverage processing services, including co-packing and production, alcohol adjustments, concentration and cross-flow filtration. It also provides high-proof spirits for sanitation or blend adjustment, SO2 removal, stuck fermentation and volatile acidity removal, as well as wine destruction and disposal. BevZero has been a specialist in alcohol removal since pioneering vacuum distillation for dealcoholization in 1991. The business has since expanded into low- and no-alcohol and functional beverage processing across wine, cider and spirits. Strategic Beverage Services said the combination with BevZero-US will give producers access to greater processing capacity and a broader range of services as brands seek to develop and scale products for the expanding alcohol-free and reduced-alcohol market.

A new optical sorting system developed by schmiede.one is using industrial camera technology from IDS Imaging Development Systems to automate potato grading, helping farms address rising quality requirements and labour shortages. The Farmsort.one precision sorter combines size grading and quality inspection in a single pass, enabling potatoes to be separated into up to five grades without the need for manual re-sorting. The system is designed for small and medium-sized agricultural businesses and can be integrated into existing sorting lines. At the heart of the system is a 1.5-metre inspection section, where each potato is captured multiple times as it moves along a controlled conveyor. Depending on the configuration, two or three IDS industrial cameras monitor the product flow from different angles. Rather than relying on a single inspection point or requiring each potato to rotate freely, Farmsort.one assesses produce through repeated inspections along the defined inspection path. This approach is designed to provide consistent results even when potatoes are unwashed or carry soil and other foreign material. The system uses IDS U3-3270CP Rev. 2.2 USB3 Vision cameras to classify potatoes and identify quality issues during processing. One camera detects foreign objects, including stones, as well as defects such as wireworm holes, while another tracks individual potatoes as they travel along the conveyor. Combined with a rotary encoder, the tracking system can determine the position of individual potatoes, allowing produce that is damaged or outside specification to be selectively removed. Integration is carried out using the IDS peak SDK, supporting camera configuration, mounting and focus adjustment. The conveyor-based system is fully electric and is designed to provide controlled product handling while reducing wear and energy consumption compared with pneumatic sorting mechanisms. Farmsort.one can process both washed and unwashed potatoes at throughput rates of up to two tonnes per hour. Rather than simply separating acceptable and defective potatoes, the system combines quality and size grading. Defective potatoes can be removed through the first outlet, oversized produce through the second, while Grade A potatoes remain in the main product stream. According to the case study, real-world farms achieve throughput of around 1.4 to 1.7 tonnes per hour, while as many as 73% of users have eliminated manual re-sorting altogether. This can reduce reliance on manual labour while delivering market-ready produce directly from the sorting line. The modular design also allows farms to expand their systems over time, with additional sorting outlets or cameras able to be added as requirements develop. Remote monitoring is available as an option, allowing sorting parameters to be adjusted and optimised remotely. Farmsort.one was developed within the Grimme Group and is already in use on more than 50 farms. The technology is intended to provide a scalable approach to automated sorting while supporting continuous operation during critical harvesting periods.

Constellation Brands is to invest an additional $100 million over the next five years to support farmers in Idaho, Montana and North Dakota, as the company seeks to strengthen the domestic agricultural supply chain underpinning its beer business. The investment will include increased purchases from US farmers and initiatives aimed at improving the resilience and long-term sustainability of farming operations in the three states. Constellation, whose beer portfolio includes Corona Extra, Modelo Especial and Pacifico, said the programme comes as US growers face mounting pressure from declining acreage, changing demand, higher input costs and weather-related challenges. Barley, corn and hops are critical raw materials for the US brewing industry, supporting a supply chain spanning farmers, maltsters, brewers, distributors, retailers and logistics providers. As part of the programme, Constellation will establish Constellation’s Farmers Future, a grower-led advisory committee bringing together farmers, trade organisations and community leaders. The committee will help identify opportunities for investment in agricultural resilience and the domestic supply chain, with areas of focus including farm resilience, market access, sustainability and the economic vitality of farming communities. Nicholas Fink, president and CEO of Constellation Brands, said US barley, corn and hops farmers were “foundational to our business”. “Their work supports communities, drives economic activity across the supply chain, and makes it possible for our products to reach consumers across the country,” he said. Fink added that the company had “deep respect” for growers following several challenging years for US agriculture and remained committed to supporting the farming communities on which its business depends. The new commitment comes on top of more than $750 million that Constellation said it already invests annually with American farmers and suppliers. The company purchases approximately 80% of all US barley exports, underlining the importance of domestic grain production to its beer operations. Across its wider US operations, Constellation said it invests more than $4.2 billion annually through employee wages, capital expenditure and US taxes, while supporting more than 100,000 American jobs across its supply chain. The company said the additional investment would be developed in partnership with growers and agricultural organisations, with the aim of creating stronger markets and greater resilience for producers. Idaho, Montana and North Dakota are significant agricultural states, with barley production playing an important role in their rural economies. Idaho Governor Brad Little welcomed the investment, saying the state was proud to be one of the country's leading barley producers and that the partnership recognised the contribution of growers to the state and wider US economy. North Dakota Governor Kelly Armstrong described the state's barley industry as having a “long and proud history” and said the investment would help farmers continue contributing to the US beverage industry. Agricultural groups also welcomed the commitment. The Idaho Barley Commission, Montana Wheat and Barley Committee and North Dakota Barley Council said strong markets and committed end users were critical to the future of US barley production. The Montana Grain Growers similarly highlighted the importance of investment that expands opportunities for US-grown barley and strengthens rural communities. Constellation said its latest commitment reflects its broader position as an agriculture-based company and its aim to operate sustainably while investing in the communities connected to its business.

Fox’s Burton’s Companies (FBC) is targeting the autumn seasonal opportunity with the launch of Fox’s Chocolatey Pumpkin Spice Indulgent Creams, bringing the increasingly popular pumpkin spice flavour to the branded sweet biscuit aisle for the first time. The limited-edition biscuits will launch on 31 August across Tesco Group, Asda, B&M, Heron and Ocado, with an MSRP of £3 for a 122g pack and a promotional price of £2.50. The new product combines a chocolate-coated shortcake biscuit with a pumpkin spice-flavoured cream centre, featuring cinnamon and ginger notes designed to evoke the flavour profile associated with the autumn season. FBC said the launch is intended to capitalise on the annual pumpkin spice trend, which generates significant consumer engagement on social media as shoppers mark the arrival of autumn with posts about their first pumpkin spice latte of the season. The launch represents the third instalment in Fox’s Chocolatey’s trending flavours strategy and is the first time the brand has brought pumpkin spice into a branded sweet biscuit format. Jo Harwood, chief sales and trade marketing officer at FBC, said pumpkin spice was “one of the most recognisable Autumn flavours”, but had not previously been available in branded sweet biscuits. “With our track record of bringing trending flavours into the biscuit aisle, we’re confident Pumpkin Spice Creams will drive incremental spend by bringing new shoppers into the brand, and adding category value by giving retailers a compelling seasonal proposition,” she said. Harwood added that the product had secured five major listings from launch, reflecting what FBC sees as the potential of the seasonal proposition. The biscuit will remain on sale until December 2026 and will sit alongside Fox’s Chocolatey Matcha in stores. FBC launched its trending flavours strategy in 2025 with Fox’s Chocolatey Dubai Style Indulgent Creams, tapping into consumer interest in the Dubai chocolate trend. According to FBC, the launch attracted 850,000 new shoppers to the Fox’s Chocolatey brand and generated significant interest in the category. The company followed the Dubai-inspired product with Fox’s Chocolatey Matcha Indulgent Creams in May 2026, targeting another fast-growing flavour trend. Together, the Dubai Style and Matcha launches have generated more than £3.4m in sales, according to FBC. Fox’s Chocolatey Pumpkin Spice Indulgent Creams will be available through Tesco Group, Asda, B&M, Heron and Ocado from 31 August, remaining in market through December 2026.

RTD cocktail brand BuzzBallz has teamed up with toaster pastry brand Pop-Tarts to launch two limited-edition, nostalgia-inspired offerings in the US market. Two new varieties will be added to BuzzBallz’s line-up across the US for a limited time, bringing two classic Pop-Tarts flavours – Frosted S’mores and Frosted Brown Sugar Cinnamon – into BuzzBallz’s signature ball-shaped, pre-mixed bottled cocktail format. Both new cocktails are 15% ABV and will debut at an MSRP of $3.99. BuzzBallz, founded in 2009 and acquired by Sazerac in 2024, said the collaboration was created specifically with Millennial consumers in mind, tapping into the nostalgia of those who enjoyed Pop-Tarts when growing up in the 1990s. The iconic toaster pastries are associated with retro, 90s comfort food and breakfast occasions, first introduced by Kellogg’s in 1964 and now owned by Mars following its $36 billion acquisition of Kellanova in 2025. Nostalgia has become one of the food and beverage industry’s biggest trends in recent years, with familiar flavours and products tied to childhood memories providing a sense of comfort to consumers amid times of economic and geopolitical uncertainty. The limited-time offering is rolling out in selected retailers nationwide now.

Bernard Matthews Foods is to close its processing facility on Shaftesbury Street South in Derby, UK, by the end of 2026, with around 600 jobs understood to be affected. The poultry producer confirmed the closure following the conclusion of collective consultation with employees and trade union representatives. The company said the decision followed continued financial losses and a combination of economic and geopolitical pressures affecting the site and its supply chain. The Union of Shop, Distributive and Allied Workers (Usdaw) has said it is supporting employees affected by the proposed closure. The company attributed the decision to “continued significant financial losses”, alongside external economic challenges and the wider geopolitical environment. It specifically cited Brexit, the Covid-19 pandemic and conflicts in Ukraine and the Middle East as factors that have had a significant impact on the site and its supply chain. Bernard Matthews said it would seek to support affected employees through potential redeployment opportunities elsewhere within the business, as well as working with local organisations to identify alternative employment opportunities. The Derby closure comes two years after Bernard Matthews announced plans to shut its cooked meats facility at Great Witchingham in Norfolk, the historic headquarters of the business. Production from the Norfolk plant was subsequently transferred to five other UK sites, including Derby, Holton in Suffolk and Sunderland. The company said in 2024 that the Great Witchingham cooked meats operation would close as part of a restructuring of its manufacturing footprint. Bernard Matthews continues to operate processing and production sites in Sunderland and Holton, according to the company's website. The Bernard Matthews name became synonymous with turkey production in Britain after founder Bernard Matthews built the business from a small-scale farming operation into one of Europe's largest turkey enterprises. Matthews entered the Guinness Book of Records in the 1960s after becoming the biggest turkey farmer in Europe. The business subsequently developed into a major branded food producer. Matthews died in 2010. Six years later, the company was acquired by Ranjit Singh Boparan, founder of 2 Sisters Food Group. The company has since operated within Boparan's wider food business, with its manufacturing network undergoing a number of changes in recent years. In a statement, a spokesperson for Bernard Matthews said: “We are a proud British food business committed to providing quality, affordable food, that's better for people and the planet. For the past two years, we have urged the Government to take urgent action to support the UK’s fragile food supply chain.” The company said farmers and food manufacturers were facing rising costs and increasing complexity, which it argued were restricting growth, contributing to food inflation and undermining UK food security. It called for targeted government measures around supply-chain resilience, planning and taxation, warning that without intervention “more farms and food manufacturing sites will close”. The company also said further closures could increase the UK's reliance on imports and weaken both food and national security. The Derby facility is expected to remain operational until the end of 2026, giving affected employees and the business time to work through redeployment and alternative employment options. Top image: © Bernard Matthews

Ingredion has appointed Diego Reynoso to the role of chief financial officer, effective from 1 October 2026. Diego Reynoso Reynoso will serve as a member of the executive leadership team and report to Jim Zallie, Ingredion’s chairman, president and CEO. Leading the finance organisation, he will play a key role in advancing the company’s growth strategy, enterprise productivity initiatives, disciplined capital allocation and integration execution, Ingredion said. He joins Ingredion from the Boston Beer Company, where he has served as chief financial officer since September 2023, leading finance, investor relations, IT, M&A and enterprise strategy initiatives. Prior to Boston Beer, Reynoso led financial, commercial and operational businesses at Tyson Foods, Constellation Brands, Beam Suntory, Danone and Procter & Gamble. He holds a Bachelor’s degree in chemical engineering from Universidad Autonoma de Mexico, Mexico City, and an Executive Masters of business administration from Universidad Panamericana, Mexico. Zallie said Reynoso’s experience in major integration and portfolio transformations will be a “great asset” for Ingredion. “His focus on profitable growth and shareholder value creation will be critical as we advance our strategy and drive long-term value for shareholders,” Zallie added. Commenting on his appointment, Reynoso said: “Ingredion has a clear strategy, a strong culture and a tremendous opportunity to accelerate growth as the company continues its transformation journey”. “I am excited to join the team and enhance productivity while delivering on the opportunities ahead through disciplined execution, innovation and a continued focus on creating value for customers and shareholders.”

Across EMEA, reviews of regulations on food and drink products high in fat, sugar and salt (HFSS) are responding to public health initiatives and changing consumer expectations. Here, Muserref Karadayı, business manager - Healthful Solutions EMEA at Ingredion, discusses how food and drink brands can access support to create better-tasting products while responding to changing regulations. It’s a fine balance: the relationship between consumer expectation and nutrition. And if achieving the perfect mix of taste and nourishment isn’t challenging enough, the added complexities of evolving food and beverage policies have the potential to put brands under further pressure. Overcoming what may feel like obstacles in the drive to create an enjoyable food and drink experience could actually be the chance the industry needs to put clean labelling at the forefront of consumer consciousness, meeting the public’s desire for easier and more affordable access to great-tasting, healthier products. Making fads a fiction While food and drink trends can come and go, supporting healthier lifestyles and stronger futures is a key goal for many brands responding to an evolving regulatory landscape across the EMEA region. The common objective is the development of products that consistently meet wider HFSS (high in fat, sugar and salt) legislation and avoid added sugar levies. Actions by countries including the UK, South Africa, Morocco and Tunisia support industry-led solutions, encouraging reformulation to deliver on product appeal and compliance. But support for brands navigating these strategies across the EMEA region is available. Advances in ingredient technology are improving affordability and access, enabling reformulation strategies that support both nutrition goals and business performance. Regulatory momentum accelerating reformulation and transparency Regulation is being reviewed across EMEA. The UK’s Soft Drinks Industry Levy (SDIL) is undergoing reform to reduce the sugar threshold at which the tax applies to beverages and expand it to include milk-based products such as pre-packaged cold coffees and milkshakes. Furthermore, new restrictions on the advertisement, promotion and placement of HFSS products in the media and in-store have also come into effect. Nutrient profiling models are used to determine which foods are considered to fall into the ‘HFSS’ category, and front-of-pack nutrient labels are also being adopted, leading to a shift towards reformulation with a focus on nutrient profile, reduced sugar and the use of whole foods. In Saudi Arabia, restaurants and takeaways must now display comprehensive nutritional details on their menus, and the Saudi Food and Drug Authority (SFDA) moved to implement a tiered tax on sugar-sweetened beverages (SSBs). Additionally, the rules prioritise nutritional labels for pre-packed food and drink and discourage the consumption of SSBs in schools. Like the UK, South Africa introduced a sugar-based tax on SSBs in 2018. More recently, concerns about the marketing of HFSS products in schools have been raised, and in Morocco, the nutritional quality of packaged foods is under scrutiny. The World Health Organization (WHO), in its Strategy for Nutrition in the Eastern Mediterranean Region, includes reducing the intake of saturated fat, sugars, salt and trans-fat in its actions for building sustainable, resilient food systems for healthy diets. It calls for policies that may include taxes and subsidies to prompt the production and consumption of healthier foods and drinks. Reformulation expertise It’s clear that research and development is a priority role within the food and beverage industry. Simplifying ingredient choices can help make more desirable options the default, supporting better outcomes through everyday decisions. Central to the challenge is reducing sugar, including added sugars and naturally occurring sugars used to sweeten foods. While our research shows consumers are committed to reducing sugar in their diet, taste is still crucially important. Using sweeteners in reformulation is one solution which also addresses the taste profile and characteristics of sugar in food and drink. Sugar provides qualities other than sweetness, such as texture and browning, which need to be considered. Exploring the use of sweeteners opens up the option of including plant-based calorie free in use alternatives such as stevia sweeteners. These alternatives to sugar provide a sweet taste, derived from the stevia rebaudiana plant. Confidence in change Labelling transparency builds brand trust, while plant-based sweeteners such as stevia help deliver a sugar-like taste with less sugar. Together, these approaches support evolving consumer expectations and help brands meet regulatory requirements. Partnering with an ingredient solutions expert offers access to a huge range of resources beyond ingredient solutions. This includes consumer research, clean labelling expertise, technical guidance and recipe expertise. As HFSS regulations continue to evolve, innovative reformulation strategies to align with consumer priorities can be seen as influencing rather than reacting to policy reviews.