2025 crowned pistachio as the flavour of the year, but what will capture consumer attention in 2026? According to T. Hasegawa USA’s 2026 Food and Beverage Flavour Trends Report, dark sweet cherry is set to stand out, thanks to its vibrant deep red hue, rich sweetness and remarkable versatility. But does the industry agree? FoodBev finds out. As the food and beverage industry looks ahead to 2026, flavour innovation continues to be a key driver of product differentiation and consumer engagement. From bold fruit-forward profiles to warming spices and unexpected botanical notes, brands and ingredient suppliers are exploring tastes that balance familiarity with curiosity. Understanding which flavours will resonate with consumers – and why – has never been more critical for R&D teams seeking to stay ahead of the market curve. "Dark sweet cherry has grown very popular over the past year because it strikes a perfect balance between taste, visual appeal, versatility and nostalgia," said Mark Webster, vice president of sales and marketing at T. Hasegawa USA. "Dark sweet cherry has a unique sweet flavour profile that is complex and nuanced, with a hint of tartness that stands out in everything from cocktails and sodas to desserts and even sauces for savoury dishes". But, does everyone agree? We asked a selection of the industry’s experts what flavours they think are going to blow up in the coming year, and how these flavours will shape food and beverage innovation. Kathryn Bricken Co-founder of Doughlicious For 2026, I predict we'll see pistachio evolve with complementary fruit pairings, think pistachio-raspberry or pistachio-orange, extending its versatility beyond desserts into breakfast and snacking occasions. I think cherry will also be a star. Its natural anti-inflammatory properties and sleep-supporting benefits position it perfectly in the 'better-for-you' category, especially as consumers seek functional ingredients that don't compromise on indulgence. It also pairs well with many flavours such as vanilla and matcha. Matcha remains a personal favourite and continues to perform strongly in frozen desserts and ice cream. Introduced in our first retail collection, it remains a top seller today, underlining its ability to transcend short-term trend cycles. Overall, the flavours shaping 2026 will be those offering something unique but also familiar, whilst maintaining feel good appeal. Scott Dixon Managing director of The Flava People Whilst 2025 was all about hot honey and umami, not forgetting anything pistachio and chocolate, which were heavily fuelled by Instagram and TikTok, in 2026 we’ll see a further increase in ‘flavours less travelled,’ such as Korean, but beyond just barbecue and Gochujang, Malaysian and South American. These cuisines from distant shores have grown increasingly accessible to travellers, and therefore, as the British palate develops, they’ll appear on more menus and supermarket shelves in the UK. Consumers are developing more adventurous palettes and are open to trying new and exciting dishes. But that doesn’t mean we've seen the last of hot honey (and for that matter all things ‘swicy’, yep, I said it), that trend looks set to continue in the year ahead. We just expect more complex flavours with multiple layers of contrasting flavour, texture, visuals and aromas to increasingly appeal to consumers, with more and more food manufacturers and foodservice operators introducing similarly themed products as consumer tastes for them grow. Ella McKay Founder of Fatso Chocolate At Fatso we’re always trying to find flavours that buck the trends and bring newness/discovery to the world of confectionery, but what we are seeing lots of is chilli and sweet combos (eg. hot honey) and functional sweet things (eg. adding chocolate in protein bars). Natural sugars also continue to make moves, such as using dates. The big question is, will pistachio continue on the upward trajectory or will something new steal it’s thunder?! Filipa Roque Global marketing manager at Spraga Kombucha Flavour that feels authentic and uplifting starts with the consumer, who remains at the core of product development. From ginger and lemon to apple, pear and pomegranate, these beverage flavours show how bright fruit notes and natural fermentation can deliver profiles that are refreshing, well-balanced and full of character. Looking ahead to 2026, we see global curiosity blending with local taste. Working across many markets gives us a deep understanding of how flavour preferences differ, and we use these insights to develop flavours that resonate locally while feeling globally relevant. Our 'Oddly Real' philosophy uses natural fermentation to reveal flavours that are bright, real and unexpectedly delicious. Rupert Derham Founder of Spice Dept One flavour trend shaping 2026 is a growing obsession with ingredients for their inherent taste. There has been a clear shift toward cooking with higher-quality components, with renewed focus on olive oil, beans and spices valued not for novelty, but for the depth and character they bring to dishes. A drizzle of olive oil over a simple pasta or a scattering of cumin seeds across hummus can transform a dish, underscoring a broader return to appreciating what individual ingredients actually taste like – and savouring them on their own terms. Zoe Plant NPD and innovation manager at The Food Works SW The popularity of pistachios is going to support the rise of other nuts used more widely. Nuts are growing in popularity as a protein source in an increasingly plant-based, vegan and health-conscious nation. This will show in various forms: pastes, butters and flours – almond, hazelnut and cashew as alternatives to wheat flour. They’re great at mimicking the richness and creaminess of dairy and even meat products! Unexpected pairings will also continue to appear, things like yuzu, pandan and miso next to chocolate and vanilla, a lot of global flavour combinations. I hope to see the Japanese katsu doughnut making an appearance! This year, in my role as NPD manager at The Food Works SW, I’ve worked with a number of West African-inspired cuisines – lots of curries and a popular Senegal dish called Jollof rice has appeared more than once. Again, confirming this global influence for flavour inspiration. Vhari Russell Founder of The Food Marketing Experts Based on current industry trends, yuzu and other citrus hybrids are well positioned to emerge as key flavour directions for 2026. Like pistachio before them, they combine premium, sophisticated appeal with versatility across both sweet and savoury applications. Early uptake in applications like cocktails and confectionery suggests broader adoption across snacking categories is likely to follow. Ube (purple yam) continues to build momentum from speciality into the mainstream, as brands seek naturally vibrant, Instagram-worthy flavours that deliver both visual impact and a distinctive taste profile. Cardamom is emerging as the next 'warm spice' hero – it bridges familiar (like cinnamon) with exotic, working beautifully in both indulgent and better-for-you positioning. The 'swicy' trend also positions gochugaru and chamoy for breakout moments, as consumers become more adventurous with heat levels and global flavour profiles. These offer the novelty factor that drives trial while having enough complexity to sustain interest beyond initial buzz. Alix McCaffrey Senior director of product at HelloFresh UK Looking ahead to 2026, we’re seeing a real appetite for bold, globally inspired flavours that remain approachable for everyday cooking. Dishes influenced by West African, Middle Eastern and Southeast Asian cuisines are gaining traction, as customers are increasingly curious about new flavours but still want meals they can confidently recreate at home. Product development must balance creativity with achievability as we know that many consumers often look to social media to inspire menu choices, but sometimes recipes feel out of reach or unachievable and we firmly believe that consumers are still looking for fool-proof and efficient recipes. Choice and personalisation are also of growing importance as people invest more time and effort in ensuring what they’re eating is providing them with the right nutrition for their goals, whether that be increased protein, fibre or vitamins. Therefore, our goal remains the same. We will continue to improve access to new and exciting flavours, we’ll strive to increase choice and ultimately, we’ll help customers enjoy cooking and eat fresh meals week after week. Sara Diaz Marketing director Europe at Griffith Foods Next year, based on consumer trends, we are predicting that European consumers will be motivated by a combination of more layered, bold flavours, the craving for even more protein and distinct textures in every bite. From new takes on street food to nutrition-packed innovations, these six trends will reshape how the world eats in 2026: 1.Protein 2.Textures, consumers in the UK report a 43% year-over-year increase in engaging with food with texture and 19% in Germany. They are seeking to go beyond flavour and fully engage the senses, which will make texture a critical part of the menu. Recent research shows that 43% of global consumers enjoy products with unusual textures. 3.Street food flavours. 4.Bold, layered flavours. Think smoky, spicy, sweet, sour and umami flavours that pack a punch, are shifting flavour paradigms. 5.Traditional nutritional foods. Time-tested, nutrient-dense foods serve as the ‘hero ingredients’ for global consumers’ demand for wellness. Contemporary flavours also bring new life to age-old herbs, spices, legumes and grains. 6.Crafted condiments that go beyond the basics. Cathy Goodwin Subway’s interim director of culinary and innovation (EMEA) Fermentation is having its moment and it’s no longer just about wellness. Expect ingredients like kimchi, pickles, miso and sauerkraut to shift from being seen more as 'health foods' to becoming genuine flavour profiles on menus. The sour, umami-rich notes that make ferments nutritionally appealing are the same ones chefs and consumers are craving. This year’s gut health conversation has opened the door to a wave of complex, bold flavours in 2026. Palettes will get more sophisticated as our exposure to global markets inspire our tastes and choice of meals. While international travel may feel less accessible, social media is filling the gap and fuelling their global curiosity for more adventurous flavour profiles. As a result, we can expect to see customer desire for flavours like teriyaki from Japan, nduja from Calabria and gochujang from Korea rise, just to name a few. Nisia Manthovani Global marketing manager savoury of Givaudan Taste & Wellbeing Consumers’ appetite for heat is growing, but their expectations are rapidly evolving. 90% of Gen Z consumers want bold and spicy flavours; their spicy food consumption is 10% higher than that of other generations. Globally, more than 80% of people now seek out hot and spicy foods from multiple cultures. Yet, they increasingly look beyond pure intensity to explore layers of flavour, emotion, and experience. Hot & spicy is set to 'blow up' in 2026 because it channels what tomorrow’s consumers crave: intensity, authenticity, energy and connection. It delivers sensory pleasure and emotional release, often celebrated online as a 'dopamine boost,' while satisfying curiosity for cultural exploration. In this way, heat doesn’t just ignite flavour; it fuels experience engineering. Consumers are experimenting with new sensations, and hot & spicy is one of the directions they are experimenting with! Consumers’ fascination with spice is evolving from novelty to artistry, where complexity, through layered sensations, textures and aromas, creates a lasting love for heat. In the year ahead, we expect hot & spicy flavours to shape food and beverage innovation by delivering multi-sensory excitement, emotional benefits, and opportunity for self-expression. Heat engages multiple sensory pathways, including burning heat, tingling, numbing, aroma, and mouthfeel, to create rich, layered experiences. Innovation lies in creating harmonious contrasts like sweet spicy savoury flavour arcs and compelling textures – crunchy meets creamy – for extra enjoyment. Beyond taste, it becomes a way for consumers to express identity and curiosity: a bold signal of adventurousness and cultural exploration, particularly among younger generations. With heat tolerance increasing globally, even in traditionally milder markets like the UK, spicy flavours will continue to attract new audiences and open fresh creative spaces for innovation. The heat of 2026 won’t be defined by 'how hot can it get?' but rather 'how can this feel?' By decoding the full spectrum of spicy sensations and using a wide range of taste solutions, we can harmonise them to create balanced, authentic expressions of heat, with less dependence on chilli and spice. What does it mean for industry? Improved productivity efficiency, a more resilient supply chain and easier handling and storage. Dominic Rice Founder of Can 2026 flavours are about complexity, contrast and culture – and that could make the next wave of drinks more interesting. Blackcurrant has been crowned a 2026 flavour of the year by trend forecasters for its bold, sweet, tart complexity and versatility across foods and beverages. We are expecting to see bold, layered profiles, dark berries and heritage fruits as well as botanicals, herbs and fermented notes – particularly in the beverage space. Huib van Bockel Founder of Tenzing As we look ahead to 2026, flavour trends will be shaped less by novelty alone and more by a desire for refreshment, naturalness and great taste. Our research shows that taste is the second biggest purchase driver in energy drinks, and consumers are increasingly rejecting overly sweet or artificial flavour profiles in favour of something cleaner and more refreshing. We’re seeing particularly strong momentum behind flavours that feel familiar but with an exotic edge, approachable combinations that still offer a sense of discovery. The strong performance of our latest Peach & Honeymelon launch reflects this and we expect this trend to continue into 2026. For food and beverage brands, innovation will be about striking the right balance: flavours that consumers recognise and trust, elevated with unexpected pairings that feel natural, refreshing and genuinely enjoyable.

Jeffrey Hechtman As US food and beverage companies navigate a shifting economic and consumer landscape, dealmakers are weighing cautious optimism against market volatility. Jeffrey Hechtman, a partner in the Chicago office of law firm Kilpatrick Townsend & Stockton, outlines four trends poised to shape mergers and acquisitions in 2026, from the rise of better-for-you brands and alternative beverages to the evolving middle-market landscape and valuation pressures. The 2025 deal landscape could be summed up in three words: cautious, patient and hopeful. US food and beverage M&A was no different. Stakeholders were cautious because of dynamic changes in the marketplace, be they regulatory pressures on processed foods or the back-and-forth on tariffs. They were patient in the face of widespread economic volatility – including the interest rate environment and tax uncertainties. And yet they remained hopeful: with interest rate uncertainty and inflation appearing to stabilise while private equity firms continue to sit on significant amounts of uninvested capital and consumer interest in such areas as better-for-you (BFY) products surges. Still, as dealmakers look ahead to 2026, several critical questions linger: Which food and beverage categories are most ripe for M&A? How will the middle-market and start-up ecosystem fare? How will various macroeconomic factors impact deal activity and valuations? Here are four key trends to watch. Deeper diligence in middle-market transactions As of 18 September 2025, more than 95% of this year’s M&A deals in the food sector were for less than $100 million in enterprise value or greater than $250 million. This means less activity in the middle-market as deals in that range have generally seen longer deal timelines and more robust due diligence. Should M&A activity in the middle-market continue to lag, a 'flight to quality' could persist where highly sought after targets attain robust valuations while less desirable ones may find difficulty exiting. Economic softness in the middle-market could also result in deal structures with more contingent consideration and rigorous diligence periods. On the latter front, new technologies will have an increasing role: with troves of available data at their fingertips, both buyers and sellers can perform extensive analytics during diligence that can impact the negotiation process, pricing mechanisms, and overall deal structure. Expect an uptick in entrepreneurialism While the difficult fundraising environment will continue to present challenges for early-stage food and beverage companies, downturns in the employment market often lead to upticks in entrepreneurship as those who lose their jobs look to start new companies or ventures. The rise in ecommerce could support this trend, creating an environment where it is easier for early-stage companies to enter the market with less capital investment. This ease of entry has driven greater competition in certain segments, as well as an increase in purchase and sale transactions. Hot categories: BFY, alternative beverages, branded companies Amid mounting regulatory pressures and ongoing shifts in U.S. consumer preferences, 2025 BFY deal activity comprised more than a quarter of total sector deal volume through mid-September – the highest percentage since 2019. The trend encompasses the alternative beverages category, too, and we should expect ongoing activity related to alternatives to alcoholic beverages. Branded products, particularly those geared towards a health-conscious consumer (eg. protein-related products), are likely to drive dealmaking in 2026. Zooming out, the BFY trend has interesting implications for big companies in the food industry. In the US in particular, many prominent players have long executed a buy versus build strategy: taking emerging products or brands and expanding them through their vast distribution networks while consolidating production and other costs. However, the move towards fresh, healthy and non-processed foods creates challenges for those efforts given the focus on locally grown products and high transportation costs. As a result, we may see some choppiness in large food companies buying early-stage businesses in the year to come. Valuations hang in the balance, particularly for growth companies Valuations in the sector have been tricky to track amid the volatility in 2025. At the more expensive end of the deal spectrum, where activity is robust, valuations are still high. At the lower end of the market, valuation concerns have pressured sellers to adjust their expectations to get deals done. Looking ahead, general economic pessimism and lower growth rates will fight against declining interest rates and vast amounts of private equity dry powder – the former will push prices down, while the latter will keep them up – in defining the 2026 deal market. As of now, we should expect that more established companies will command more fulsome valuations while the outlook for growth companies will remain less certain. The above trends reflect equal parts concern and promise for US food and beverage M&A activity in 2026. As ever, macroeconomic factors will likely play a large role in dealmaking with interest rate movements greatly impacting the leverage available to fund M&A activity and volatility affecting the diligence and structure in dealmaking.

On-the-go pickle brand Van Holten’s is entering the protein-forward snacking space with the launch of Unapologetically Pickled Eggs, a new shelf-stable snack designed for convenience, bold flavour and everyday protein needs. Packaged in a single serve ready to eat pouch, Van Holten’s Pickled Eggs deliver 6 grams of protein per egg and are made with all-natural ingredients. Each pouch contains one egg, offering a portable, no-refrigeration-required option for convenience, lunchboxes and post-workout snacking. The new line debuts in two varieties: Dill Pickle, featuring a classic, tangy brine and Hot & Spicy, offering a heat-forward flavour profile. “With Unapologetically Pickled Eggs, we’re giving fans a new way to enjoy that briny flavour they love in a high protein snack that’s ready whenever and wherever hunger hits,” said Steve Byrnes, owner of Van Holten’s. Founded in 1989 in Wisconsin, Van Holten’s is best known for the original Pickle in a Pouch. It plans to expand the distribution of Unapologetically Pickled Eggs throughout 2026. The brand’s existing pickle portfolio is carried nationwide by major wholesalers.

Plant-based meat alternatives brand La Vie has introduced what it claims is a category-first innovation in the UK: Vegan Salami Sticks, rolling out this month for Veganuary. The French brand, which specialises in developing plant-based alternatives to pork using a patented fat technology, launched the salami stick product in Waitrose and Ocado nationwide on 2 January 2026. This latest launch builds on La Vie’s existing bacon and ham alternative portfolio, expanding the brand’s presence in everyday snacking occasions. Available in two varieties, Classic and Spicy, the sticks are described as ‘juicy, meaty and full of flavour’. They are made from wheat, vegetable proteins, natural spices and fruit flavourings, formulated with a simple ingredients list and without artificial colours, flavours, preservatives and nitrates. The sticks are high in protein (34g per 100g) and offer a source of fibre. They also contain around 20% less saturated fat and 30% less salt than leading pork-based salami snack sticks, La Vie said, while delivering significantly fewer calories. Each 75g pouch contains six sticks, designed to offer a convenient, on-the-go protein hit for vegans, vegetarians, flexitarians and meat lovers alike. According to La Vie, the product portfolio generates 88% less CO2, uses 82% less water and requires 74% less land than conventional pork, responding to demand for more environmentally sustainable protein choices. Romain Jolivet, chief marketing officer at La Vie, said: “At La Vie, we’ve always believed that people don’t change what they eat because they’re told to, but because they want to. Changing a habit is far easier when the alternative feels just as indulgent, just as social and far more enjoyable.” He added: “With our Vegan Salami Sticks, we’re proving that when you truly win on taste, texture and health, the switch away from pork becomes effortless”.

Bactolife, a start-up based in Copenhagen, Denmark, has raised over €30 million in Series B funding to accelerate the commercialisation of its precision-fermented Binding Proteins innovation. The company describes its solution as a ‘revolutionary category of functional proteins’ that neutralises undesired metabolites and enhances gut resilience. This latest funding round was led by Cross Border Impact Ventures and EIFO (Danish Export and Investment Fund), alongside continued support from existing investors Novo Holdings and Athos. It will enable Bactolife to commercialise its ingredient for the food, feed and dietary supplement market, and execute its human study programme, aimed at transforming human and animal health for proactive health management. Supported by the investment, the start-up plans to launch its first Binding Protein products under the ingredient brand Helm in 2026, initially in the US. Bactolife plans to extend into Asia and Europe in the years that follow, aiming to make the technology accessible to women and children in low- and middle-income countries. Binding Proteins are milk-inspired proteins that can help to maintain balance in the gastrointestinal system. They are inspired by camelid immunoglobins, which are produced naturally by the Camelidae family of mammals (including camels, llamas and alpacas). Bactolife uses precision fermentation – a biotech method in which microorganisms are trained to produce certain targeted ingredients like animal-derived proteins, without the animal’s involvement – to produce and upscale the solution. Sebastian Søderberg, CEO of Bactolife, said: “This funding will enable us to clinically validate, scale and commercialise our Binding Proteins, taking Bactolife’s solutions to a broad audience. We are excited to welcome new investors to the Bactolife family and are deeply grateful to our existing investors, whose continued support reflects their confidence in our mission.” The company now plans to scale its manufacturing and supply operations to meet global demand with the support of investors, with a strong focus on functional food and beverages and nutritional supplements, alongside feed additives. Donna Parr, managing director at lead investor Cross Border Impact Ventures, commented: “Bactolife’s Binding Proteins have the potential to strengthen gut resilience for mothers and children in low- and middle-income countries by providing a scalable, food-grade solution that can be integrated into everyday nutrition”. She added: “This investment reflects our conviction that evidence-based technologies can reach massive high-growth markets, inclusive of people who need them most, and we look forward to partnering with Bactolife to accelerate clinical validation, scale manufacturing, and expand equitable access globally”.

The new recommendations encourage prioritising high-quality protein, healthy fats, dairy, fruits, vegetables and whole grains. The US government has released new Dietary Guidelines for Americans that mark a dramatic reset in nutrition policy, prioritising whole, minimally processed foods and ‘declaring war’ on sugar. The Dietary Guidelines for Americans, 2025-2030, was released on Wednesday (7 January) and has been framed as the most significant overhaul of dietary advice in decades. The new recommendations encourage prioritising high-quality protein, healthy fats, fruits, vegetables and whole grains, something that echoes the wider policy of Robert F Kennedy’s Make America Healthy Again programme. The guidelines move away from ultra-processed foods and toward what federal officials repeatedly describe as ‘real food’. The core message is: prioritise whole, nutrient-dense foods, such as protein, dairy, vegetables, fruits, healthy fats and whole grains, while reducing foods high in added sugars, refined carbohydrates, sodium, artificial additives and non-nutritive sweeteners. The guidelines have drawn both praise and criticism from across the nation, including food and beverage producers. Scott Metzger, president of the American Soybean Association, said: " ASA appreciates that the 2025-2030 Dietary Guidelines for Americans acknowledge the importance of soy as part of a well-balanced diet, but we remain deeply concerned by the rhetoric and selectively cited studies regarding the health and safety of soybean oil in DGA supporting material". He continued: "We look forward to continuing our work with the administration as we educate MAHA Commission leadership on the health benefits of soy-based foods and soybean oil”. Sam Kieffer, CEO of the National Association of Wheat Growers, agreed: “NAWG supports the Trump administration’s efforts to improve health outcomes in our nation while standing with American farmers. We appreciate the continued recognition of whole grains as an essential part of Americans’ diets." He added: "However, we are concerned that some portions of the new guidelines around grains and wheat are unintentionally confusing. Wheat, wheat flour and foods made from wheat have been nutrient-rich, life-sustaining staples for tens of thousands of years and deserve clear, continued support as a central part of our nation’s diet. We look forward to working with Secretaries Rollins and Kennedy to ensure nutritious, affordable grains remain accessible to all Americans." One of the most notable – and perhaps controversial – shifts in the guidelines is the strong emphasis on protein, including animal-sourced foods, such as red meat, poultry, eggs, seafood and full-fat dairy. The guidelines recommend protein intake of 1.2g-1.6g per kg of body weight per day, levels that exceed prior federal messaging and align more closely with performance and satiety-focused nutrition trends. Dairy guidance also breaks with past low-fat preferences, encouraging full-fat dairy products, with no added sugars, positioning them as key sources of protein, healthy fats and essential micronutrients, as well as fermented products like kefir. "For decades, Lifeway has championed what these guidelines now affirm: that real, minimally processed foods with protein, healthy fats and fermentation are foundational to human health," commented Julie Smolyansky, president and CEO of Lifeway Foods. "Seeing kefir recognised for gut health validates our mission and reinforces why fermented dairy belongs at the centre of the American diet." The new guidelines specifically targets high processed foods, urging Americans to avoid packaged, ready-to-eat foods high in added sugar and sodium, as well as products containing artificial flavours, petroleum-based dyes, preservatives and low-calorie sweeteners. Many of the US’ top snack producers have already committed to removing these from their products. Notably, the guidelines state that no amount of added sugar or non-nutritive sweeteners is considered part of a healthy diet, setting explicit limits for snacks and sugar-sweetened beverages. While carbohydrates are not eliminated, the government encourages fibre-rich whole grains and calls for a reduction in refined carbs, like those found in white bread and packaged breakfast products. Healthy fats are encouraged, but fat intake continues to be capped at 10% of daily calories, and sodium limits remain consistent with prior recommendations. The American Heart Association welcomed the new guidelines, citing its emphasis on whole foods, but also voiced concerns about the priority placed on certain items. In a press release, they said: " We see an important opportunity to educate consumers about the scientific basis for certain recommendations. For example, we are concerned that recommendations regarding salt seasoning and red meat consumption could inadvertently lead consumers to exceed recommended limits for sodium and saturated fats, which are primary drivers of cardiovascular disease." "While the guidelines highlight whole-fat dairy, the Heart Association encourages consumption of low-fat and fat-free dairy products, which can be beneficial to heart health." Unlike previous dietary guidelines, the latest recommendations are significantly shorter, reflecting Kennedy’s promises that core guidance would be limited to a few pages, with research and justification provided separately in supplemental pages. Introducing the guidance, Kennedy told reporters: “Our government declares war on added sugar. Highly processed foods loaded with additives, added sugar and excess salt damage health and should be avoided. As secretary of health and human services, my message is clear: eat real food.” In a statement, Meals on Wheels America said: " Going forward, there is much work to be done by the administration to support health and nutrition professionals in translating the new Dietary Guidelines into real world practices". While the guidelines are advisory, they shape school meals, federal nutrition programmes and public health messaging – often serving as an early signal of future policy standards.

Global snacking company Pladis has announced the launch of a new limited-edition flavour for its popular McVitie’s Digestives The Light One range: Golden Cinnamon. The McVitie’s Digestives The Light One Golden Cinnamon flavour features the classic buttery texture of McVitie’s Digestives, enhanced with the warm and sweet notes of cinnamon. This flavour profile not only caters to the growing consumer interest in cinnamon – evidenced by a 17% increase in its consumption across various food sectors since 2023 – but also aligns with the brand’s strategy to offer healthier options. The Light One range boasts 30% less sugar than the original Digestives, allowing consumers to indulge without compromising their dietary goals. Bethan Ashman, Brand Manager at Pladis UK&I, said: “We’re delighted to introduce McVitie’s Digestives The Light One Golden Cinnamon, which perfectly balances the beloved flavour of our Digestives with the gentle, warming spice of cinnamon”. This launch is expected to appeal to both loyal customers and new consumers seeking a comforting yet lighter biscuit option. The McVitie’s Digestives The Light One range has seen significant commercial success, now valued at £12.3 million, highlighting the brand's ability to adapt to changing consumer preferences while maintaining the quality and satisfaction associated with McVitie’s. The new Golden Cinnamon flavour is set to retail at £1.69, with promotional pricing at £1.35, making it accessible to a broad audience. The biscuits are rolling out to multiple retailers and discounters across the UK, providing an opportunity for retailers to capitalise on the rising trend of cinnamon-flavoured products in the market.

Davin Nugent Suntory Global Spirits, a leading player in the premium spirits market, has announced the appointment of Davin Nugent as president of global ready-to-drink (RTD). This appointment aims to enhance the company’s position in the rapidly growing RTD sector, aligning with its ambition to become the world’s most admired premium spirits company. Nugent, who brings over 25 years of experience in the beverage industry, previously served as global vice president of innovation at AB InBev and as CEO of Mark Anthony Brands International. His extensive background in RTD brand innovation and market expansion positions him well to drive Suntory’s global strategy in this dynamic category. In his new role, Nugent will oversee Suntory's leading RTD brands, including On The Rocks Premium Cocktails and -196 (minus one-nine-six), both of which have been pivotal in the company's recent growth. Suntory’s longstanding expertise in spirits and non-alcoholic beverages provides a competitive edge, enabling the creation of high-quality, innovative products that resonate with consumers. In 2025 alone, Suntory introduced over ten new offerings for the –196 brand, which is currently experiencing robust double-digit growth in the US market. “Suntory is world-renowned for its dedication to craftsmanship, which has solidified our leadership in the competitive RTD markets in Japan and Australia,” Nugent said. “As consumer demand for convenience and premium experiences continues to rise, I am excited to join the team to capitalise on this opportunity and support the long-term growth of Suntory’s RTD business.” Greg Hughes, president & CEO of Suntory Global Spirits, said: “Our aspiration is to be the #1 RTD company globally by enhancing our capabilities to quickly optimise taste and design for local markets". He continued: "I am confident Davin will help us sharpen our focus on executing our RTD priorities, building momentum for our brands around the world, and further strengthening our position in this critical category”. Nugent holds a degree in History and Politics from University College Dublin and a master’s degree in media and communications from the London School of Economics. His academic background, combined with his extensive industry experience, will be instrumental in driving Suntory’s innovative approach to the RTD market.

Basketball legend Shaquille O’Neal has partnered with The Hershey Company to unveil his latest confectionery creation: Shaq-A-Licious Slams. This new line of multi-textural gummy candies is now available nationwide, offering a playful and interactive snacking experience that aims to engage consumers in a unique way. Shaq-A-Licious Slams features three vibrant gummy balls in watermelon, strawberry and orange flavours, complemented by a chewy, sour mango ring. Designed to evoke the excitement of basketball, the product encourages consumers to 'stack it, slam it and snack it,' aligning with O’Neal’s persona and love for the game. “When I do something, I want it big! Big flavour, big fun, big everything,” O’Neal said. “With Shaq-A-Licious Slams, you’re not just grabbing a gummy and tossing it in your mouth. You’re stacking the balls, aiming for the mango ring, shooting your shot, and going in for that big sweet-and-sour chew.” According to Vivek Mehrotra, senior brand manager for Shaq-A-Licious at Hershey, the Slams product represents a significant innovation within the candy category. “Stacking crunchy gummy balls inside a sour mango ring creates a multi-textural bite unlike anything else in the gummy aisle,” he added. “This hands-on experience transforms candy into an interactive adventure, encouraging consumers to explore and enjoy their treats in new ways.” The launch builds on the success of the Shaq-A-Licious XL Gummies line, which debuted in 2024 and quickly became Hershey’s top sweets launch of the year. With the addition of Slams, the brand continues to focus on dynamic formats that resonate with both children and adults seeking nostalgic yet innovative candy experiences. Shaquille O’Neal’s involvement in the product development process is extensive, ensuring that each element – from flavours to packaging – reflects his vision. This hands-on approach not only enhances brand authenticity but also leverages O’Neal’s immense popularity across various demographics. The new product will hit shelves this January, with availability through major outlets and online. The product’s launch is part of a broader strategy by Hershey to tap into the growing demand for interactive and experiential snacks, particularly among younger consumers who seek more than just traditional candy options.

Unilever Indonesia has agreed to divest its tea business in Indonesia, including the SariWangi brand, to Savoria Kreasi Rasa, a subsidiary of Djarum Group. The proposed sale is part of Unilever Indonesia’s portfolio optimisation strategy, as the company sharpens its focus on fewer, larger and more scalable categories. The agreed transaction value is IDR 1.5 trillion (approximately $89.42 million), excluding applicable taxes. An independent business valuation conducted by Kantor Jasa Penilai Publik Suwendho Rinaldy dan Rekan assessed the tea business at a market value of Rp1.49 trillion. Benjie Yap, president director of Unilever Indonesia, said the transaction would allow the tea business to enter its next phase of development while enabling the company to prioritise higher-growth segments. “We are confident that this transaction will position the tea business for its next phase of growth, while sharpening Unilever Indonesia’s focus on priority, higher growth segments and reinforcing our commitment to sustainable shareholder value,” Yap said. Unilever Indonesia acquired SariWangi in 1989, when the brand introduced tea bags to the Indonesian market. Since then, SariWangi has become an established household name in the country. The transaction is subject to customary closing conditions and is expected to be completed in the first half of 2026. Top image: © Unilever

The UK’s Competition and Markets Authority (CMA) has officially fast-tracked its investigation into the merger between Associated British Foods (ABF) and bread brand Hovis, moving the inquiry directly into an in-depth Phase 2 review. This decision comes as part of the new provisions introduced by the Digital Markets, Competition and Consumers Act 2024, which allows merging entities to expedite their cases. The CMA's acceptance of the fast-track request indicates a commitment to enhancing the efficiency of merger reviews while balancing the need for thorough scrutiny. By bypassing the standard Phase 1 investigation, the CMA aims to expedite the process, benefiting both ABF and Hovis as they seek regulatory clearance for the acquisition. In a statement, a CMA spokesperson noted: “We have accepted ABF and Hovis’ request to fast-track our investigation into their merger to an in-depth phase 2 inquiry, allowing the CMA to move at pace to an examination of the evidence by an independent inquiry group of experts”. Importantly, this step does not imply any preliminary conclusions regarding potential competition issues within the UK pre-packaged bread and bakery goods markets. The Phase 2 investigation will commence immediately, with a statutory deadline set for 24 June 2026. The CMA is expected to announce the members of the independent inquiry group soon, alongside a timeline for the inquiry process. Back in May 2025, ABF first confirmed it was in discussions with private equity firm Endless , owner of the Hovis bread brand, regarding a potential merger involving ABF's Allied Bakeries business. While ABF and Hovis have not acknowledged any concerns regarding competition as a result of the merger, the fast-tracking process reflects a proactive approach to regulatory compliance and market dynamics.

Fermentation has long been fundamental to food and beverage innovation. It is a process that has shaped global diets for millennia, from bread and beer to soy sauce and cheese. Today, advanced fermentation methods are evolving this ancient technique into a sophisticated biotechnology platform. Once primarily leveraged to replicate dairy proteins for plant-based applications, it is now entering a new phase – one defined by technical diversification, novel ingredient production and the potential to transform formulation, functionality and sustainability across the food and drink industry. Leah Smith explores. Early developments in precision fermentation primarily focused on producing animal-identical proteins such as casein and whey, enabling plant-based brands to replicate the melt, stretch and creaminess of conventional dairy. These milestones validated the technology’s potential – but they were only the beginning. Today, researchers and start-ups are exploring new frontiers that could reshape multiple areas of the food system, particularly in alternative fats, flavour compounds and functional ingredients. Troels Prahl, co-founder and CEO of Swan Neck Bio, told said: “The next big wins are fats, flavours and speciality ingredients like enzymes. These products are high-value and often hard to source naturally. Fermentation can make them more reliable and affordable, while new methods help companies scale faster with fewer risks.” Claus Lattemann, corporate director of fermentation R&D at Lesaffre Institute of Science & Technology, echoed this view: “Precision fermentation will move beyond dairy proteins toward high-value, multifunctional ingredients that improve nutrition, sustainability and resilience in the food system”. With global supply chains under increasing pressure – from cocoa to palm oil – fermentation-derived fats and yeast-based ingredients could deliver both functional and supply chain advantages. “Fermentation can fill shortages of rare ingredients like vanilla or citrus oils, replace animal-based functions such as foaming or emulsifying, and add vital nutrients,” Prahl enthused. “It’s also climate-friendly and, in partnership with the agricultural sector, can help restore our food system. The common denominator is microbiology.” Boosting health, wealth and sustainability At Lesaffre, researchers have identified several areas where advanced fermentation technologies can deliver meaningful, system-wide benefits – from sustainable protein production and enhanced nutritional profiles to improved process and resource efficiency. “As we approach a global population of nearly 10 billion by 2050, fermentation offers scalable protein alternatives that minimise environmental impact,” said Lattemann. A recent study by the UK Food Standards Agency (FSA) projects that next-generation fermentation technologies could contribute almost £10 billion to the national economy by 2050. To enable this growth, the FSA has launched a dedicated research programme designed to enhance regulatory clarity, strengthen scientific understanding, and streamline approval pathways for novel fermentation-derived ingredients and products. The study found that, under current policy conditions – with only modest government support for R&D and regulatory modernisation – the UK is on course to establish a precision fermentation market valued at approximately £2.4 billion by 2050. However, with greater public and private investment in research capability, manufacturing infrastructure and regulatory frameworks, the sector’s potential value could rise to £5.9 billion – a figure comparable to the UK’s beer manufacturing industry today. Linus Pardoe, senior UK policy manager at GFI Europe, said: “These figures reveal the value to the UK economy of a thriving fermentation sector producing familiar, tasty and nutritious food”. He added that while the FSA’s new programme is a strong start, “government and industry need to invest in order to unlock this full potential”. Fermentation is also becoming central to climate adaptation and circular bioeconomy models, enabling processes that lower greenhouse gas emissions, optimise resource efficiency and deliver measurable nutritional and health outcomes. “Fermentation is essential to addressing nutrition and health challenges,” says Lattemann. “We’re developing bioactive molecules that support metabolic and gut health, as well as pre-, pro-and postbiotics that enhance immune and digestive functions.” Yet consumer perception remains a challenge. Prahl noted: “Consumers may find fats and flavours made this way less familiar than dairy proteins. There’s a saying that any food your grandmother wouldn’t recognise is a UPF. That’s why the industry must communicate clearly, showing that clean label products often rely on biomanufacturing to deliver consistency, taste, sustainability and allergen reduction.” Engineering flavour at the molecular level Authentic flavour has long been a key challenge for plant-based and fermentation-derived foods, where off-notes or a lack of depth can limit consumer acceptance. Advanced fermentation, such as precision and biomass methods, offers a powerful new toolkit, enabling the biosynthesis of flavour molecules that are chemically identical to those found in meat, coffee, vanilla and even hops. Brewers are already exploring hop-free beer formulations, using engineered yeast strains to produce hop-like aromatic compounds without relying on traditional agricultural inputs. Similarly, fermentation-derived vanilla and citrus terpenes promise consistent sensory performance and price stability compared to volatile crop-based supply chains. “As consumers increasingly prioritise health and wellness, they’re seeking functional foods with added benefits,” noted Daria Pashkova, product and marketing manager at Ohly, a company specialising in yeast-based flavour solutions. “While consumers are willing to pay more for these products, taste remains the biggest driver of repeat purchase. The challenge is delivering nutrition without compromising flavour.” The scope of precision fermentation now extends beyond food and beverage applications into nutraceuticals and functional ingredient systems, including rare sugars, bioactive peptides, vitamins and natural colourants. These high-value compounds can be produced at industrial scale with lower environmental impact, supporting cleaner labels, enhanced nutritional functionality and new formulation opportunities. Challenges ahead Despite its promise, significant hurdles remain. Scaling fermentation is capital- and resource-intensive, regulatory pathways can be lengthy and complex, and consumer acceptance will depend heavily on transparency and trust-building. “Costs of feedstock, contamination control, oxygen delivery and reactor space are among the hardest problems,” explained Swan Neck Bio’s Prahl. “Scaling up adds complexity, especially around cleaning validation and changeovers. Outsourcing seed-train steps and ingredient conversion can help streamline operations and reduce downtime.” Lesaffre’s Lattemann agreed: “The main obstacle remains the costly transition from pilot to demonstration and pre-commercialisation phases”. Strategic partnerships will be critical to overcoming these barriers. As Prahl told FoodBev: “Start-ups invent, ingredient suppliers handle quality and regulatory compliance, and large food brands bring products to market”. Swan Neck Bio, for example, recently partnered with Tetra Pak to accelerate pilot testing. “Working together speeds up trials, reduces risk and ensures ingredients meet both factory needs and consumer tastes,” said Prahl. “It’s about adapting commercial fermentation from pharma-derived techniques into scalable food-grade manufacturing systems.” Still, marketing presents a delicate challenge. “Used alone, words like ‘fermentation’ or ‘biomanufacturing’ can sound too technical,” Prahl added. “We need simple narratives and familiar examples to show these foods are safe, tasty and planet-friendly.” Lattemann, however, remains optimistic: “Fermentation carries inherently positive associations – naturalness, tradition, health. The key challenge is regulatory labelling, where even fermentation-derived compounds may appear under additive names, conflicting with clean label expectations.” He continued: “But aligning messaging around safety, natural origins and sustainability can build consumer trust. Fermentation is both a heritage and innovation asset.” The bigger picture If the first wave of precision fermentation was about proof of concept through animal-identical proteins, the next is defined by diversity and functionality – spanning fats, flavours, enzymes and nutraceuticals. These innovations are set to influence every corner of the industry, from bakery and beverages to confectionery and dietary supplements. Prahl summed it up: “Expect improvements in bakery textures, plant-based dairy and eggs, savoury flavours, speciality fats, nutrition supplements and even animal feed. At first, these ingredients will be quietly integrated, then they’ll become visible selling points once production is consistent and affordable.” For food and beverage manufacturers, the message is clear: advanced fermentation methods have moved beyond their meat and dairy origins. They are evolving into a versatile biomanufacturing platform capable of reshaping ingredient supply chains, stabilising raw material costs and driving the next wave of formulation innovation. Progress may still be constrained by production costs and uneven regulatory frameworks, but with crosssector collaboration, investment and clear consumer communication, the pace of transformation is accelerating. The question now is not if fermentation will reshape the industry, but how fast companies can adapt to harness this next frontier. As Lattemann concluded: “Lesaffre foresees precision fermentation becoming a core enabling technology across the entire food value chain – from agricultural biosolutions to finished consumer products”.