PepsiCo-owned Doritos is set to introduce its limited-edition Black Garlic Dip in the UK, designed to enhance the snacking experience as fans eagerly await the final season of Netflix’s Stranger Things . This new dip, featuring a creamy texture, bold flavour profile and charcoal-black colour, aims to complement the signature crunch of Doritos, making it an ideal addition for sharing occasions. Black Garlic Dip is strategically timed for release during the Halloween season, a peak period for savoury snacking. With its unique black hue, the dip is not only visually striking but also positions itself as a must-have for festive gatherings, enhancing the spooky atmosphere of Halloween celebrations. Research indicates that 79% of shoppers are drawn to themed products, and 69% actively seek out limited-edition formats. This insight underscores the potential for the Black Garlic Dip to create excitement and drive sales in retail environments. Rob Pothier, marketing director at Doritos, said: “The Black Garlic Dip is designed to elevate the snacking experience, perfectly pairing with our chips for memorable moments”. Black Garlic Dip will be available in a 270g format, with an RRP of £2.50, ensuring it remains accessible for consumers looking to indulge in a unique flavor experience.

This year’s Sustainable Packaging Summit will be held at the Jaarbeurs Event & Exhibition Centre in Utrecht from 10-12 November, featuring an extra day of content, expanded networking opportunities and an exclusive block party in the exhibition hall. The event will host more than 700 delegates, 100+ speakers and over 55 exhibitors. Confirmed speakers include Jeremy Blake, director of circular economy at Berry Global; Tom Pollock, director of strategic partnerships at GreenBlue; Olga Kachook, director of the Sustainable Packaging Coalition; and Rob Buurman, general director of the Fair Resource Foundation. Exhibitors will include Henkel; recycling alliance Interzero; biomaterial start-up Kelpi; Paptic; Life Cycle Assessment software company Piqet; and Japanese printing company Toppan. The conference will run across four stages. Main stage discussions will cover topics such as regulation and scaling reuse, while the Knowledge Exchange will host breakout Q&As on European regulation and round tables for sharing environmental data reporting practices. The Future Forum will explore packaging material pathways – from scaling flexible collection to advancing “infinite materials” – and the Emerging Tech Zone will spotlight global start-ups. Agenda highlights include: The 2045 Roadmap – exploring the end point of the sustainability journey and how to make informed decisions which face the future with strategic certainty. Single Market(s) for Recycling – investigating the dynamics of international trade in recycled content. Global Regulatory Briefing and Map – covering packaging sustainability legislation, regulation, EPR and industry pacts with insights from global experts. Diversifying Fibre Sources – examining the impact of the 'paperisation' trend on feedstock availability and the challenges and implications of embracing a broader range of sources. On the evening of 11 November, the winners of the global Sustainability Awards will be announced and finalists celebrated, , highlighting significant sustainable packaging innovations and initiatives. This will be accompanied by a networking dinner involving innovators and delegates. Last year’s winners included: GemCorp Recycling – Best Practice Award for empowering and formalising waste collectors in India. Upfield (now Flora Food Group) – Overall Winner for its MFL decorated moulded tub for plant-based spreads. PulpaTronics – Pre-Commercialised Climate Award for chipless, paper RFID tags. Husky Technologies – Outstanding Contribution Award for its circular PET closure. The Summit mobilises leaders of the FMCG value chain, policymakers, NGOs, recyclers and investors to collaborate, remove barriers and identify opportunities on the road to sustainable transformation. To learn more or register, visit our website here . Use code 10FOODBEV for 10% off.

UK chilled pickles and kimchi brand Vadasz has launched a new, spicy Smacked Cucumbers product, now available via Ocado. Vadasz Smacked Cucumbers are inspired by spicy Japanese and Chinese ‘smacked cucumber’ dishes, balancing chilli and garlic with sweet and crunchy cucumber to create an exciting combination of flavours and textures. The cucumbers are cold-brined to lock in freshness and preserve their crunchy texture. The launch taps into the growing pickled ingredients trend across global menus, with consumer demand for tangy and bold flavours rising. Vadasz is also targeting health-conscious consumers who are seeking a fresh alternative to traditional ambient pickles, which are often higher in sugar. Additionally, the cucumbers are naturally vegan and rich in gut-friendly live cultures. They can be enjoyed from the tub as a snack, served as a vegetable-based side or used to enhance a range of dishes such as salads, noodles and wraps. Yvonne Adam, chief marketing officer at Vadasz brand owner The Compleat Food Group, said: “This first-to-market in grocery retail brings together global inspiration, vibrant ingredients and modern health cues in a way that really resonates with today’s consumers”. The Smacked Cucumbers product is the latest addition to Vadasz’ NPD pipeline following the launch of its Hot & Chunky Kimchi and functional Kimchi Shot products earlier this year.

The Hain Celestial Group has reported a net loss of $531 million in its fiscal year 2025 financial results, and plans to “aggressively” streamline its portfolio as part of an ongoing turnaround plan. The food and beverage giant – which owns brands such as Garden Veggie Snacks, Ella’s Kitchen, Hartley’s and Natumi – saw a 10% sales decrease year-over-year for the fiscal year ended 30 June 2025. Its $531 million net loss marked a significant jump from the previous year, in which it reported a net loss of $75 million. Alison Lewis, interim president and CEO, said the company’s performance for the year and fourth quarter did not meet expectations. The group is now taking “decisive action” to optimise cash, deleverage its balance sheet, stabilise sales and improve profitability, she confirmed. “By rapidly resetting our cost structure to better align with the current business, we are creating greater financial flexibility,” Lewis said. “With this reset, we are implementing a leaner, more nimble regional operating model that prioritises speed, simplicity and impact over global infrastructure.” Commenting on the group’s ongoing turnaround strategy, Lewis said Hain Celestial will accelerate innovation, implement pricing along with revenue growth management, drive productivity and working capital efficiency, and enhance digital capabilities in addition to streamlining its portfolio. “We are swiftly taking action to stabilise our business while delivering cash and repaying debt, strengthening our financial health,” she concluded. In the fiscal fourth quarter, net sales for the business were down $363 million, a 13% decrease year-over-year. Gross profit margin and adjusted gross profit margin were 20.5%, each a 290-basis point decrease from the prior year period. The latest disappointing results follow a sustained period of financial challenges for the business, which had already initiated a strategic review of its portfolio earlier in the year with the assistance of Goldman Sachs & Co, aiming to maximise the company’s assets and maximise shareholder value. Interim president Lewis stepped into the role in May 2025 following the departure of former CEO Wendy Davidson. Her departure marked a pivotal moment for the business amid its international turnaround plan, with board chair Dawn Zier describing it as “the right time to transition to new leadership”.

Nestlé is under increasing pressure from investors following the abrupt dismissal of CEO Laurent Freixe , marking the second executive departure in just over a year. This latest upheaval has led shareholders to call for the resignation of chairman Paul Bulcke, who is being held accountable for a period characterised by instability and declining performance. Freixe was ousted last week due to allegations of an undisclosed romantic relationship with a subordinate, a situation that has raised serious governance concerns among Nestlé’s investors.  Chairman Paul Bulcke Bulcke, who appointed Freixe only a year prior, is now facing scrutiny over his decision-making processes and the handling of the situation. One major shareholder expressed that Bulcke should resign immediately rather than wait until his scheduled departure in April 2026, stating: “He has lost the respect and trust of investors”. The leadership crisis at Nestlé began with the ousting of former CEO Mark Schneider in August 2024, followed by Freixe’s swift removal, leaving the company with a leadership vacuum. In a bid to restore stability, Nestlé has appointed Philipp Navratil, head of the Nespresso division, as the new CEO. However, the rapid succession of CEOs has led to questions about the company’s governance and strategic direction. Investor sentiment has soured, with Nestlé’s shares plummeting approximately 40% since 2022, exacerbated by a series of scandals and sluggish sales. The board's handling of Freixe’s conduct has been particularly troubling for shareholders. Following initial reports through Nestlé’s whistleblowing channel, an investigation was launched but failed to substantiate the claims against Freixe. It was only after further complaints that a second investigation revealed evidence of the relationship, raising alarms about the effectiveness of the company’s governance structures. According to the Financial Time s, Nestlé’s spokesperson has defended the board’s actions, stating that the two CEO departures were “entirely unrelated” and that Freixe’s actions were a “clear breach” of company conduct policies. Yet, the perception among investors is that the board’s oversight has been lacking, with some questioning how Bulcke could have been unaware of what many described as an “open secret”.

Meala FoodTech has launched Groundbaker, a single-ingredient pea protein solution designed to replicate the multifunctional performance of eggs in bakery applications. The start-up said its new solution can reduce costs, decrease reliance on instable egg supplies and simplify formulations, streamlining production while responding to the evolving demands of today’s consumers. Currently, the baking industry relies heavily on eggs to achieve the structure and texture consumers expect. However, recent avian flu outbreaks in the US and EU have led to significant egg shortages, straining supply chains and triggering fluctuating egg prices. This has resulted in growing cost pressures for manufacturers as well as sparking food safety concerns. These challenges have spurred innovation in cost-effective and nutritious egg alternative ingredients across the food industry, with bakers seeking solutions that can match the performance of egg in products such as pound cakes, sponge cakes, brioches, pancakes, pre-made cake mixes and more. © DiTales Studio According to Meala, its IP-protected technology provides ‘exceptional’ functionality across a range of sweet and savoury food applications. This is due to its gelling, binding, foaming, water-holding and emulsification functions. The pea protein ingredient is clean label and free from common allergens. Meala said it has already attracted significant interest from CPG bakery manufacturers and commercial cake mix producers supplying both retailers and bakeries. Hadar Ekhoiz-Razmovich, CEO and co-founder of Meala FoodTech, commented: “Replacing egg with a single, high-performance ingredient that can deliver the desired rise and lightness prized in bakery products is highly challenging”. She noted that the product can easily be integrated into any food production line at low inclusion levels and reduce production costs for manufacturers. Meala recently formed a strategic partnership with DSM-Firmenich to launch a texturizing pea protein for use in plant-based meat alternative applications, suitable for replacing modified binders and catering to increased demand for cleaner labels in the category. Top image: © DiTales Studio

US climate tech company Nitricity has raised $50 million in a Series B funding round to accelerate production of its organic nitrogen fertilizer and expand operations into Europe. The round was co-led by World Fund, making its first US investment, and returning investor Khosla Ventures. Other participants included Chipotle’s Cultivate Next venture fund, Change Forces, Susquehanna Sustainable Investments, EIP and Fine Structure Ventures. Nitricity produces Ash Tea, a liquid organic nitrogen fertilizer made from recycled almond shells, air, water and renewable energy. The company says the product is cost-competitive with conventional organic fertilizers and can be applied through irrigation systems. Field trials have reported yield increases of up to 30%. The new financing comes ahead of the groundbreaking ceremony for Nitricity’s first large-scale plant in Delhi, California, scheduled to open in 2026. The facility will expand production capacity 100-fold, with output already committed under offtake agreements with organic growers through 2028. The project is backed by Elemental Impact and Trellis Climate and is expected to create more than 20 jobs in Merced County. Nitricity intends to use the Series B capital to expand capacity in the Western US, hire more than ten new staff, and begin pilot projects and field trials in Europe. In Europe, the company plans to produce fertilizer using local agricultural by-products such as wood waste and olive oil residues. Founded in 2018 by Stanford graduates Nicolas Pinkowski (CEO), Joshua McEnaney (president and CTO) and Jay Schwalbe (CSO), Nitricity currently operates a pilot plant in Fremont, California, producing 80 tons of fertilizer annually. The company estimates the liquid organic nitrogen fertilizer market could reach $11 billion. Pinkowski said: “This is an inflection point for Nitricity. We’re scaling across the US and we’re very excited to expand into Europe in a serious and assertive way. The European market for our organic fertilizer is even larger than in the US, and demand is only growing against a backdrop of European governments looking to boost resilience and create circular agriculture economies. We offer an exceptional organic, circular solution for the market.” Nadine Geiser, principal at World Fund, commented: “The Haber-Bosch process typically sees around 60-70% of nitrogen applied to crops get lost. This cannot continue. Our calculations show Nitricity’s brilliant, price-competitive sustainable, organic alternative provides an <92% reduction in emissions on average. As the EU looks to meet sustainability and organic requirements, demand for Nitricity’s solution is only rising, and we are proud to be supporting Nicolas and the team as they scale into Europe and beyond.” Rajesh Swaminathan, partner at Khosla Ventures, added: “Fertilizer production hasn’t changed in over a century. It’s complex, expensive and vulnerable to global supply shocks. Nitricity is taking a fundamentally different approach with a modular system that turns almond shells, air and water directly into organic fertilizer." "Since investing in 2022, Nico and the team have made impressive progress, securing premium offtake agreements and preparing to break ground on a first-of-a-kind plant. This kind of innovation is what it takes to transform the global agriculture system.” Top image: (L-R): Joshua McEnaney, Jay Schwalbe and Nicolas Pinkowski. © Pique Action

4th & Heart, a producer of premium ghee known for its grass-fed and lactose-free products, has launched a new offering just in time for the autumn cooking season: Truffle Ghee. This product, now available at Whole Foods Market locations nationwide in the US, is infused with black truffles and black truffle salt, catering to the increasing consumer demand for gourmet pantry staples. As culinary trends continue to shift towards indulgence and flavour enhancement, 4th & Heart’s Truffle Ghee positions itself as a versatile alternative to traditional butter and oils. Priced at $12.99, this product delivers a rich, elevated flavour profile while maintaining the health-conscious attributes that the brand is known for, being lactose-free and made from clarified butter. The introduction of Truffle Ghee aligns with the growing trend among consumers seeking functional benefits in their food products. As the food and beverage sector increasingly focuses on quality and flavour, 4th & Heart’s new SKU is designed to meet the desires of both home cooks and culinary professionals looking for premium ingredients that enhance their dishes.

Srinivas Phatak Unilever has announced the appointment of Srinivas Phatak as its new chief financial officer, following a comprehensive search process that considered both internal and external candidates. Phatak, who has been serving as the acting CFO since February 2025, officially steps into the role effective immediately and will also join the Unilever leadership executive. Phatak’s promotion comes as no surprise to industry insiders, given his extensive background with the company, where he has held key financial roles, including deputy CFO and group controller. The Unilever board unanimously endorsed his appointment, citing his strong industry expertise and effective performance during his tenure as acting CFO. Fernando Fernandez, Unilever’s CEO said: “Srinivas has been a great partner over the last six months as acting CFO and over many years as part of the Unilever leadership team. He brings financial rigor, strategic clarity, and a sharp eye for value creation.” Fernandez also highlighted that Phatak’s leadership will be crucial in driving the company’s goals of consistent volume growth and margin expansion. In addition to his role at Unilever, Phatak is currently an independent non-executive director on the board of Coats Group, further enhancing his credentials as a seasoned financial leader. Phatak’s appointment comes at a pivotal time for Unilever, as the company seeks to strengthen its market position amid evolving consumer preferences and competitive pressures in the fast-moving consumer goods sector. His financial acumen is expected to play a critical role in advancing Unilever’s growth story, particularly as the company aims to enhance its marketing and sales strategies across diverse channels. As part of his new role, Phatak will receive an annual fixed salary of €1.175 million, along with eligibility for annual bonuses and performance share plan awards, in accordance with Unilever's existing remuneration policy. Details regarding his compensation will be included in the upcoming Unilever Directors' Remuneration Report for 2025.

Natural energy drink brand Tenzing has unveiled its latest flavour, Peach & Honey Melon, set to hit shelves mid-September. The new flavour combination, the first of its kind in the energy drink category, will initially be available in 100 Waitrose locations and 115 WH Smith stores, with a broader rollout planned for Tesco (400+ stores) by the end of October. The product will also reach independent retailers and convenience stores through various wholesalers, priced at £1.99 for a 330ml can and £6.40 for a four-pack. Founder Huib van Bockel said: “Most energy drinks slap a fruit on the can. Tenzing actually puts it in. It shouldn’t be groundbreaking, but it is. And people are noticing.” Van Brockel highlighted that consumers are increasingly drawn to Tenzing for its health benefits, including being 100% natural, plant-based and free from artificial sweeteners. Notably, 91% of Tenzing's core customers report experiencing equal or greater energy levels compared to traditional energy drinks, without the subsequent crash. The new flavour exemplifies Tenzing’s ethos of performance through natural ingredients. Each can contains natural caffeine sourced from unroasted green coffee beans for sustained energy, L-theanine from green tea for enhanced focus, electrolytes from Himalayan rock salt for hydration and antioxidants from acerola. This blend is designed to provide a refreshing energy boost while avoiding the pitfalls of high-sugar, artificially flavoured alternatives. Van Bockel added: “With Peach & Honey Melon, we aimed to create something bright, refreshing and exciting – proof that real ingredients, real energy and a better way forward are possible”. This sentiment resonates with Tenzing’s growing popularity among younger demographics, particularly in urban areas, where it has become the leading energy drink choice at London universities and a staple in innovative workplaces like Google. The brand is also gaining traction in nearly 200 climbing gyms across the UK, appealing to a health-conscious and active consumer base. Tenzing is a B Corp-certified brand, recognised for its carbon footprint labelling – becoming the first carbonated drink to do so globally. It also champions responsible sourcing, partnering with the Rainforest Alliance to ensure ethical ingredient procurement. Since its launch in 2016, Tenzing has been on a mission to transform the energy drink landscape, recently securing investment from Heineken UK to accelerate its growth. The new Peach & Honey Melon flavour will be available through Waitrose, WH Smith, Amazon and the Tenzing webshop starting mid-September, with the Tesco launch scheduled for late October.

The Coca-Cola Company has partnered with Sazerac, marking a significant shift in its approach to the rapidly growing alcoholic ready-to-drink (RTD) segment. The collaboration will see Sazerac take over the production and distribution of several key brands under Coca-Cola's Red Tree Beverages umbrella, such as Fresca Mixed, Fresca Hard and Minute Maid Spiked. As the RTD category continues to surge in popularity, Coca-Cola aims to leverage Sazerac's extensive production capabilities and established sales network to enhance brand visibility and market penetration. Dan White, chief of new revenue streams at Coca-Cola, said: "The alcohol RTD category is one of the fastest-growing segments in beverage alcohol today – and Red Tree Beverages continues to be at the forefront with innovative, high-quality brands". White also recognised that Sazerac has proven their "capability,coll reach and commitment to the alcohol RTD business". Lourdes 'Lou' Grill, president of Red Tree Beverages, noted the importance of this collaboration in driving innovation for the next generation of legal drinking age consumers. “Our portfolio of brands and relationships will continue to bring innovation to the forefront,” she added, highlighting a commitment to maintaining strong ties with independent licensed distributors as a key component of their strategy. The partnership is set to capitalise on the momentum of Fresca Mixed, while also introducing Fresca Hard, a new flavoured malt beverage boasting only 99 calories and zero sugar. This product is anticipated to launch early next year. Key points of the transition include: Strategic growth alignment: The partnership will combine Red Tree Beverages' marketing and innovation strengths with Sazerac's production scale and distribution expertise. Commitment to the three-tier system: Coca-Cola reaffirms its dedication to working with independent licensed distributors, which it views as essential to its success in the alcohol sector. Portfolio expansion: The collaboration aims to build on the existing success of Fresca Mixed while advancing new product innovations.

Soufflet Malt, a player in the global malt industry, is making waves with the introduction of two groundbreaking malt-based products: a malt-based coffee drink and a range of malt-based concentrates for soft drinks. These innovations are poised to redefine beverage options for manufacturers seeking sustainable and health-conscious alternatives. The new malt-based coffee drink is crafted from Soufflet Malt’s extensive portfolio of over 250 malt types. With no caffeine and enriched with natural nutrients, this product is designed for beverage manufacturers looking to diversify their offerings or replace traditional coffee products. Laurent Debande, chief growth and innovation officer at Soufflet Malt, commented: “With our proprietary malt-based recipe, we are redefining the coffee ritual, delivering taste, nutrition and sustainability in one cup”. As global coffee prices fluctuate due to climate pressures and supply chain challenges, this malt-based alternative offers a locally produced, environmentally friendly option. The drink is positioned as a clean label choice, appealing to manufacturers aiming to enhance their sustainability credentials. In addition to the coffee drink, Soufflet Malt is showcasing its new malt-based concentrates. These concentrates, made with just water and malt, provide a versatile base for soft drinks, including sodas, iced teas and energy drinks. This minimalist formulation aligns with current consumer preferences for products free from added sugars, artificial additives and preservatives. Debande added: “Our soft drink innovation proves that malt can lead the transformation. Delivering natural taste, real nutritional benefits and seamless integration into diverse beverage formats, this is just the beginning of our journey to create a future with malt at every moment of the day.” The introduction of these malt-based products comes at a time when the beverage industry is increasingly focused on health and sustainability. Soufflet Malt’s innovations provide beverage manufacturers with the opportunity to meet rising consumer demand for cleaner, healthier options without sacrificing flavour. The versatility of these products allows for a wide range of applications, from non-alcoholic cocktails to energy drinks, catering to diverse market segments. These developments are part of Soufflet Malt’s broader MALTiply 2030 strategy, which aims to expand the use of malt beyond traditional brewing and distilling applications. By positioning malt as a core ingredient in various beverage categories, Soufflet Malt is set to play a pivotal role in the industry's shift towards more sustainable practices. The solutions will debut at Drinktec 2025 this week.