As 2026 approaches, innovation in the food and beverage sector shows no signs of slowing. From tantalising ‘swicy’ flavour combinations and stress-supporting beverages to lab-grown proteins and cutting-edge smart packaging, the year ahead promises to redefine what it means for food to be both indulgent and intelligent. Here, the FoodBev Media team highlights the trends set to shape the industry in the coming year. Evolving flavour innovation 2025 was the year of pistachio, with Dubai-style chocolate capturing imaginations around the world. Pistachios appeared in everything from beverages to sweet baked goods, while their distinctive light green hue made a splash in both packaging and product design. The Dubai chocolate trend marked a turning point, transforming a single colour and flavour from a social media sensation into a worldwide movement. “Now, manufacturers are exploring pistachio-inspired coffees, ice creams and spirits,” said FoodBev designer Megan Smethurst. “The appeal goes beyond taste; pistachio green has become a symbol of luxury and sophistication.” She continued: “At the same time, consumers are craving more natural complexity – botanical notes are stepping into the spotlight, bringing floral freshness and wellness cues to both sweet and savoury creations. Expect to see unexpected mashups take centre stage, alongside a revival of natural, garden-inspired profiles – think lavender, rosemary, thyme and hibiscus. Each brings not only depth and aroma but also visual storytelling potential”. “Much like pistachio and matcha before it, lavender offers a particularly distinct, mood-enhancing hue that’s set to colour the next wave of food and beverage innovation – soothing, sophisticated and unmistakably of the moment.” Editorial assistant Leah Smith predicts a continued surge in ‘swicy’ – sweet meets savoury – flavour combinations. “What began with hot honey and chilli-infused chocolate has evolved into more sophisticated mashups that balance comfort with surprise,” she pointed out. “Expect to see flavours like mango-chilli, pineapple-tamarind and honey-sriracha move from limited editions to year-round staples.” For many manufacturers, flavour is no longer just about taste – it is about purpose. In 2026, functionality is stepping into the flavour spotlight. “Consumers increasingly want products that taste great and deliver tangible benefits for mind and body,” said Smith. “From nootropic-infused chocolates to mushroom-powered lattes and botanical-based snacks, wellness is becoming the new dimension of indulgence. Brands are learning that flavour can do more than delight the palate – it can calm, energise or even focus the mind.” Speaking of wellness... Health consciousness and regulatory pressures are driving reformulation across the industry. Senior account manager Roberto Donati highlights the rising demand for natural sweeteners such as stevia, monk fruit and date syrup. “Consumers are cautious about artificial additives,” he said. “Brands are responding with clean, plant-based alternatives that deliver on both taste and transparency.” The next step, Donati predicts, is the union of natural sweeteners with functional ingredients. “We’ll see products that not only cut sugar but also support gut health or cognitive wellbeing – think snacks with sweet proteins or prebiotic fibres, or chocolates infused with monk fruit and nootropics. It’s the perfect blend of indulgence and nutrition.” Functional ingredients are also breaking out of the performance space and making their mark across the broader active nutrition category. “Consumers are increasingly swapping traditional products for high-protein, low-sugar alternatives that also offer cognitive or recovery benefits,” said awards executive Samien Abdul. “Collaborations between household names and performance-focused brands, combined with minerals, adaptogens and nootropics, are shaping a new era of accessible, everyday health and active nutrition.” Wellness trends are also evolving beyond stress management. While 2025 was dominated by products aimed at keeping anxiety at bay, 2026 is set to focus on better sleep. “Consumers want drinks that help them unwind and improve rest – magnesium, adaptogens and CBD (and even THC) are leading the charge,” noted marketing executive Louis Porcelli. “We’re seeing the line between functional wellness and indulgence blur, with beverages that relax, restore and taste great all at once.” The rise of low- and no-alcohol drinks also shows no signs of slowing, as consumers seek sophisticated options that fit their wellness-focused lifestyles. “Complex functional adult softs are on the rise – premium, alcohol-free drinks infused with nootropics or adaptogens, delivering both sophisticated flavour and tangible wellness benefits,” added awards executive James Taylor. Move over, protein While protein was everywhere in 2025, 2026 is poised for a creatine takeover. No longer confined to fitness aisles, creatine is branching out into everyday treats. Gummies remain popular, with brands like TopGum and MyProtein innovating in this space, while Warrior has launched a creatine protein bar range in indulgent flavours such as chocolate orange, chocolate peanut and salted caramel. “Brands are now blending creatine with nostalgic flavours and new formats,” Melissa Bradshaw, deputy editor of FoodBev and editor of The Plant Base, pointed out. “Partnerships between sports nutrition companies and confectionery brands – like Cellucor’s Jolly Rancher range – are driving this evolution, and more are expected to follow.” Creatine is moving beyond supplements into lifestyle territory. “We’re seeing gummies, protein bars, and even potential for cookies and cakes,” Bradshaw added. “In 2026, creatine will become a fixture in everyday indulgences, seamlessly combining performance and pleasure.” Science and tech take the lead 2026 is shaping up to be a year of real shake-ups, as science takes centre stage in product innovation. Lab-grown meat, dairy and seafood could hit a real turning point next year, according to digital news editor Rafaela Sousa. Sousa highlights key developments in cellular agriculture: “This year, the UK’s Food Standards Agency has launched a regulatory ‘sandbox’ to accelerate approval of cultivated meat, with companies like Hoxton Farms and Mosa Meat taking part”. Sustainability is a core selling point. Brown Foods’ UnReal Milk, for example, replicates the taste and nutrition of cow’s milk while using up to 95% less land and 90% less water. “If cost and consumer perception align,” Sousa enthused, “2026 could be the year lab-grown foods move beyond novelty and into the commercial space.” Consumers are increasingly seeking sustainable and ethical alternatives to traditional meat. Lab-grown proteins offer a smaller carbon footprint and meet ethical demands, and brands are beginning to highlight these benefits to appeal to eco-conscious buyers. Brown Foods’ UnReal Milk, launched earlier this year, uses around 82% less carbon, 90% less water and 95% less land than conventional dairy production – showing that sustainability can be engineered without compromising taste or nutrition. Challenges remain – cost, perception and taste – but 2026 could be the year cellular agriculture moves past early adopters. With continued progress, lab-grown foods may soon become a regular supermarket option, marking a new era in protein production and consumption. Personalisation is also set to become a defining trend. Marketing director Dan Bunt calls 2026 the year of ‘predictive personalisation’. “Brands won’t just know your favourite flavour,” he explained. “They’ll understand your lifestyle, wellness goals, and even external factors like weather or fitness data.” Meal-kit companies are leading the way, using AI to anticipate consumer choices rather than react to them. “Imagine a system analysing past meal ratings, ingredient preferences, nutritional goals and seasonal habits,” Bunt highlighted. “It could automatically curate the next week’s meal kit with the recipes it ‘knows’ you’ll enjoy most. The process shifts from reactive to predictive, turning convenience into intelligent service. Brands that succeed will be those that use data ethically – enhancing, not exploiting, the customer experience.” Science is not just changing what is inside the product – packaging is getting smarter, too. “Packaging is no longer just a shell – it’s interactive,” said editorial director Siân Yates. QR codes, NFC tags and freshness sensors are transforming labels into communication tools. Sustainability is central here as well. Biodegradable films and temperature-sensitive inks reduce waste, while augmented reality and NFC tags turn ordinary cartons and bottles into engaging, informative experiences. “Imagine scanning a milk box to see its farm origin or playing a mini-game on a cereal box,” Yates said. “Smart packaging now blends convenience, transparency and entertainment.” For brands, these innovations aren’t just gimmicks – they’re storytelling tools and trust builders, a trend that will only accelerate as we move into 2026. Back to basics While science continues to shape how food and drinks are made and packaged, there is a clear countertrend emerging: consumers are craving a return to basics, seeking natural ingredients and brands with genuine clean label ambitions. Sales director Jesus Luna-Lopez highlights how natural ingredients are driving the next wave of reformulation, particularly as organisations such as the US FDA move to ban most synthetic colours. “Companies are now exploring natural pigments like carotenoids and anthocyanins,” he noted. “These ingredients enhance both nutrition and visual appeal, making ‘natural’ a scientific pursuit as much as an ethical one. In 2026, food and beverage manufacturers will be racing to update formulations.” In baking, simplicity and authenticity are back in vogue. “Consumers want craft products with heritage and honesty,” said Baking Europe commissioning editor Claire de la Porte. Fibre and gut health are increasingly important, often delivered through heritage grains and natural fermentation. “Sustainability has matured beyond labels,” she added. “Regenerative agriculture, local sourcing and waste reduction now set brands apart.” Yet affordability still matters – consumers may tighten daily spending, but they will splurge on a premium pastry for a weekend treat. Protein remains relevant, but new consumer needs are reshaping product development. “GLP-1 medications are changing appetites and portion expectations, keto followers are seeking low-carb alternatives and sugar and salt reduction face both regulatory pressure and consumer demand,” de la Porte explained. As we look to 2026, the food and beverage industry is set to blur the lines between science, sustainability and pure enjoyment. The next wave of innovation is not just about what we eat or drink – it is about how it makes us feel. The year ahead promises products that delight the senses, nourish the body and reflect a deeper commitment to people and the planet.

Priscillia Moulin As supply chain transparency tools grow more advanced, expectations of what technology can deliver are rising fast. Priscillia Moulin of MosaiX examines how traceability tech can help tackle deforestation and exploitation – while warning of blind spots, overreliance and the gap between digital insight and on-the-ground reality. Over the past decade, there has been a huge amount of progress in supply chain traceability and sustainability across the food industry and before I get to my reservations with technology, it’s important to recognise just how useful satellite monitoring platforms are, and the positive forces that are driving adoption. Tech has proven to be an invaluable tool for delivering positive change and supporting organisations, with dozens of sustainability tech platforms launching every year – driven largely by increasing demand from food businesses. The industry is focusing more on sustainability and making No Deforestation, No Peat and No Exploitation (NDPE) commitments, because of ever-increasing consumer demand for transparent supply chains and sustainable food. At the same time, the introduction of government legislation, like the upcoming European Union Deforestation Legislation (EUDR), is ensuring that organisations across the supply chain take their impact seriously. Satellite data platforms are enabling businesses to track deforestation in near real-time. Land ownership mapping combined with AI tools can immediately spot patterns and trends that can help us stop deforestation and prevent land conversion, while protecting the rights of people, and holding those responsible to account. Used in the right way, technology platforms can be incredibly powerful ways to help food and drink businesses improve traceability and sustainability. But technology is only one part of the solution, and we’re increasingly seeing platforms being oversold as a silver bullet for all things sustainability. However, the idea that you can track and prevent forest loss and protect smallholders, while monitoring forest loss, carbon emissions, biodiversity and wildfires, all without ever setting foot in the country affected, is a pipe dream. Rubbish in and rubbish out – Data Quality Issues Tech platforms are only as good as the data they depend on – and getting high-quality, accurate data related to deforestation and social sustainability is very hard! Deforestation is a great example of this. Every satellite monitoring and deforestation tracking platform out there can tell you where and when deforestation is happening. The issue is that they cannot tell you why it’s happening, who is doing the deforestation, or who owns the land, let alone how this deforestation relates to relevant buyers. This is because many platforms depend entirely on open-source data, which is often of poor quality. Data quality in high-risk areas of the world for deforestation is notoriously low, especially for important information like land ownership, supply chain relationships and corporate ownership. This data is often out of date, inaccurate, and disconnected. To get hold of all the information needed to paint an accurate picture, you need to get data from multiple systems, in multiple formats. There will inevitably be significant gaps as well. All this undermines the ability of tech platforms to provide an accurate, easy-to-understand picture of what is happening on the ground. What most customers get from these platforms is only an illusion of supply chain visibility and control. To get an accurate picture, you need local knowledge and experts on the ground who can verify and contextualise the data. Relying entirely on tech platforms like this can do more harm than good. Technology misses deforestation that’s happening in their supply chain and provides false alerts that aren’t relevant to their operations. For food businesses (or their investors), depending on poor outputs like this is a risk, in terms of both non-compliance with legislation and potentially, reputational damage when the reality of deforestation and exploitation in the supply chains is exposed. Interpreting deforestation data and what to do with it Technology like AI is amazing at spotting patterns, but it cannot tell you the real story. For example, your tech platform might provide a deforestation alert – but it can’t tell you whether it’s intentionally conducted by your suppliers, or illegal encroachment by a third party. To draw conclusions and take action, you need to understand the local context and how the individual commodity supply chain works. This means filtering the raw data through a complex web of social dynamics, cultural norms, customary land rights, specific legal frameworks and laws and regional regulations. No tech platform can do this. To complete the picture, you need an expert to interpret the data, understand its nuances, and verify the findings locally with a team on the ground. Another huge gap is what to do with the data you get from a platform. Tech platforms aren’t going to call the right decision maker at the palm oil or soya plantation to help stop deforestation! Resources, expertise and relationships are essential here. Companies don’t just need to know who they need to speak to at their suppliers when they get a deforestation alert. They also need to know how to engage with companies constructively. Staying compliant In Europe, we’re seeing lots of sustainability legislation come into force, including EUDR, the Corporate Sustainability Due Diligence Directive (CSDDD), and the Corporate Sustainability Reporting Directive (CSRD). The introduction of similar legislation in the UK looks inevitable. All these pieces of legislation underline the importance of accurate data and due diligence for food businesses. To comply with EUDR, for example, food businesses need to prove that 7 forest risk commodities (palm oil, soya, cocoa, coffee, rubber, cattle, timber) are deforestation-free. This includes providing precise geolocation data for plots of land in their supply chain. Companies also need to have a due diligence process in place, backed up by traceable, defensible data and auditable processes. Fail to comply with EUDR, and they will face a range of consequences, including fines of up to 4% of EU turnover, to expulsion from the entire market! Tech platforms can be extremely beneficial in meeting these compliance requirements, but there are real risks to overreliance. The dreaded greenwashing Across the food industry, we’re seeing an ever-growing number of businesses making claims about the quality of their sustainability and traceability programmes based on their use of technology. Website sustainability pages and policies are becoming peppered with buzzword phrases like “AI-powered”, “satellite monitored” and “blockchain enabled”. When companies hide behind their use of tech, without the right experts, proper processes and any genuine accountability or verification systems in place, it’s a form of greenwashing. These claims aren’t just disingenuous; they can be risky for businesses as well. It creates a false sense of security. On the surface, these businesses may be able to show an illusion of sustainability and compliance – but if anyone looks closely, they will be quickly exposed. Apart from the potential fines, the reputational damage can be significant, as food businesses need to face up to consumer backlash, and investors steer well clear! The message for food businesses that are looking at traceability tech platforms is simple – ensure you have the right support, from the right people, both inside your business, and at your technology provider. Identify the key commodities your business uses and choose a tech platform provider that has real expertise in the specific sector, backed up by accurate land plotting information, and with local teams on the ground. Technology can help us to create truly sustainable supply chains in the food industry, but we need to use it responsibly. This requires accepting its limitations, mitigating associated risks, and integrating it thoughtfully with human expertise.

It’s easy to get caught up in the news and activities of the industry’s global giants, but what about the smaller firms pushing boundaries with bold ideas? In this instalment of Start-up of the Month – which celebrates lesser-known companies and their innovations – we speak to Paulo Gaspar, CEO Brainr, a European start-up focused on digitising food manufacturing. Can you begin by introducing Brainr, highlighting the reason for its inception and its core objectives? Brainr was founded in 2023 by a team of senior executives who spent over two decades leading digital transformation across some of Europe's largest food manufacturing groups. One of our co-founders managed operations spanning more than 30 different ERP systems and over 200 software applications simultaneously. In that environment, we saw firsthand how fragmented tools created data silos, delayed decision-making and frustrated teams on the factory floor. What became clear was that existing MES solutions were either too rigid, too expensive or simply not built for the realities of food production – where recipes change daily, lines switch between products constantly and compliance requirements are non-negotiable. The food and beverage industry was stuck with paper checklists and Excel spreadsheets not because they preferred it, but because digital alternatives failed to deliver. So we set out to build something different: a cloud-native, fully containerised manufacturing execution system/manufacturing operations management (MES/MOM) platform running on Amazon Web Services (AWS) that could unify every part of a food operation, from raw material intake to finished goods dispatch, regardless of complexity or scale. Our mission is to become the digital 'brain' of the food industry, giving every factory the same level of intelligence and agility that tech companies take for granted. Your platform aims to build the digital brain for every food factory. What does that mean in practice and how does it transform day-to-day operations on the factory floor? Brainr started by solving a pain we knew intimately: the hours wasted every day manually entering production data into SAP. Operators would finish a shift, then spend another hour filling out spreadsheets and SAP transactions. We built Brainr to capture that data digitally in real time, cutting data entry time by over 90% at our first client. But we didn't stop at data capture. We added intelligence. Brainr now track yield deviations in real time, flags quality issues as they occur, and automatically generates traceability reports that used to take days. On the shop floor, supervisors see live dashboards showing every line's status, every batch's progress and every operator's activity. If a CCP threshold is breached or a product needs to be held, the system alerts the right person instantly. What this means in practice is that a production manager at one of our poultry clients can now track 600,000 birds per day across eleven different species, manage Halal and Organic certifications simultaneously, and pull a full traceability report in under 60 seconds, something that previously required a team of three people and half a day of work. Brainr has achieved remarkable traction in just two years, now managing 25% of Portugal's meat production. What do you think has been the key to scaling so quickly in such a conservative industry? The key is that we've been on the other side of the table. Before Brainr, we were the ones being pitched software that promised the world but broke during peak production hours. We were the ones managing projects that took two years to implement and still didn't work properly. We know exactly what goes wrong and why factories are sceptical. That experience shaped how we built Brainr. It's cloud-native and containerized, which means we can deploy a new client in weeks, not years. It integrates seamlessly with existing ERP systems like SAP, so factories don't have to rip and replace. And because it's designed for the realities of food production, where lines run 24/7 and downtime costs thousands per minute, it's built for resilience and uptime from day one. But the real accelerator has been results. When Campoaves reduced their quality reporting time by 95%, word spread. When AviSabor cut dispatch errors by over 95% and halved warehouse holding time, their competitors noticed. In a conservative industry, nothing sells like proof. Many food manufacturers still rely on paper-based systems. What are the biggest barriers to digital adoption you've encountered, and how do you convince companies to make the leap? The biggest barrier isn't resistance to change. it's bad experiences with previous attempts. Many of our clients have tried digital transformation before. They invested hundreds of thousands of euros in MES systems that took two years to implement, required constant IT support, and still didn't give them the visibility they needed. So when we show up, the first question is always: "Why will you be different?" Our answer is simple: we show them. We don't start with a 12-month implementation plan. We start with one pain point, maybe it's digitising a paper HACCP checklist, or eliminating manual yield calculations, and we solve it in a week. The quality manager pulls up their phone, sees real-time CCP monitoring, and realizes they no longer need to walk the floor with a clipboard. Once they see that first win, adoption accelerates naturally. At one client, we started with just the slaughter line. Within three months, they asked us to roll out to cutting, deboning, and packaging. Within six months, we were managing their entire operation. People don't resist change when the change makes their job easier. You've seen good results across partners like Campoaves and AviSabor. Could you share a specific example of how Brainr's technology improved efficiency or traceability in measurable terms? At Campoaves, a leading free-range chicken producer, the challenge was scale and complexity. They process over 100,000 birds daily across several different species, with multiple certifications including Halal, Organic and IFS Food. Before Brainr, their team spent hours every day manually entering production data into SAP, and generating a traceability report for an audit could take up to two days. With Brainr, we automated 92% of that data entry. Every bird that enters the facility is tracked digitally from live reception through slaughter, processing, and dispatch. CCP monitoring is automated, quality checks are mobile, and traceability reports are generated instantly. When a retailer requests a batch trace, Campoaves can now pull the full chain, including supplier, lot numbers, temperatures, operator IDs and quality results, in under 60 seconds. That's a 95% reduction in reporting time. At AviSabor, the challenge was different: integration with automated equipment. They run high-speed Marel lines that process thousands of kilograms per hour, and any disconnect between the factory floor and the ERP creates chaos, mislabelled products, wrong shipments, inventory discrepancies. We integrated Brainr directly with their Marel systems, creating a real-time bridge between production and SAP. The result? Dispatch errors dropped by over 95%, and average warehouse time for fresh products was cut in half. They now ship to major European retailers with near-zero mistakes. The €11 million seed round you raised is the largest of its kind for food manufacturing digitalisation. How will this funding accelerate your next phase of growth and product development? The funding allows us to do three things: deepen the product, scale the team, and expand internationally. On the product side, we're already aggressively working the most factory relevant AI products while enlarging our third-party ecosystem, ie. standard integrations with ERPs, equipment manufacturers and other softwares. Right now, Brainr tells you what's happening in real time. Soon, it will predict yield deviations before they happen, recommend optimal production sequences based on demand forecasts, and automatically adjust schedules when equipment fails or raw material quality shifts. On the team side, we're scaling our implementation and customer success functions. As we grow, we're committed to maintaining the same level of proximity and attention that made our first clients successful. That means hiring more engineers who understand food production, more project managers who've worked on factory floors, and more support specialists who can solve problems in real time. And internationally, we're ready to move. The challenges we solve in Portugal, fragmented systems, paper-based processes, compliance complexity, are universal. We're already in conversations with producers in Spain, France and beyond. The funding gives us the runway to build local teams and partnerships in those markets. With AI playing a growing role in manufacturing, how do you balance automation with the need for human expertise and oversight in food production? We believe in augmented intelligence, not replacement. Food production is too variable, too contextual, and too dependent on human judgment to be fully automated. A machine can tell you that yield dropped by 3% on Line 2, but it takes an experienced supervisor to know whether that's because of raw material quality, equipment calibration, or operator training. What BRAINR does is give that supervisor better information, faster. Instead of discovering the yield drop at the end of the shift when it's too late, they see it in real time and can intervene immediately. Instead of guessing which batches might be affected, they see the full trace instantly. Instead of manually calculating optimal product mix, the system recommends the best allocation based on current demand and inventory. We've also built safeguards into the system. Critical decisions, like releasing a hold, approving a deviation, or overriding a CCP alert, always require human confirmation. AI can suggest, but people decide. That balance is essential in an industry where a single mistake can result in a product recall or food safety incident. You're now preparing to expand beyond meat into sectors like bakery, confectionery, and beverages. What similarities or differences do you anticipate between these industries when it comes to digital transformation? The core challenges are universal: variable processes, strict compliance, constant product changes, and the need for full traceability. Whether you're making sausages or cookies, you need to know which ingredients went into which batch, who operated the line and whether every quality checkpoint was met. What changes is the production rhythm. Meat processing tends to be continuous, once a line starts, it runs for hours with high-speed throughput. Bakery and confectionery are more batch-oriented, with distinct mixing, proofing, baking and cooling stages. Beverages add another layer: liquid handling, CIP cycles and fill precision. But Brainr was designed for this variability from the start. Our architecture handles both continuous and batch production, supports recipe-based manufacturing, and adapts to different quality control workflows. When we onboard a bakery client, we configure the system to track dough batches, fermentation times, and oven temperatures. When we onboard a beverage client, we track tank levels, blend ratios and fill weights. The underlying platform is the same; the configuration is tailored. We're also learning from early pilots. We recently ran a proof-of-concept with a confectionery producer, and the feedback was immediate: "This is exactly what we've been looking for." That validation tells us the expansion will be faster than expected. Sustainability and food safety are major challenges for global manufacturers. How does Brainr's technology contribute to reducing waste and ensuring compliance with food safety standards? Both sustainability and compliance start with visibility and visibility starts with data. Brainr captures every data point: raw material intake weights, process temperatures, operator actions, quality test results, in real time. On the food safety side, this means full traceability and automated HACCP monitoring. Every CCP is tracked digitally, every deviation is logged and every corrective action is documented. When an auditor asks for proof that temperatures were maintained during a specific production run three months ago, we can pull the full record in seconds, including the exact time, the operator on duty and the equipment calibration status. What used to take days of digging through paper logs now takes a single query. On the sustainability side, visibility enables optimisation. One of our clients discovered through Brainr's analytics that they were overcooking certain products by an average of two minutes per batch, costing them €50,000 per year in energy and reducing yield by 1.5%. Once they saw the data, they adjusted the recipe and recovered both the cost and the yield. Another client used our waste tracking to identify that 80% of their trim waste was coming from a single cutting station. A simple equipment recalibration eliminated the problem. The result is not only safer food but leaner, more sustainable production. And in an industry where margins are tight and regulations are tightening, that's a competitive advantage. Your team combines deep industry experience with software and data expertise. How has this cross-disciplinary background influenced the way you approach innovation? It keeps us grounded. In tech, it's easy to fall in love with elegant architectures or cutting-edge algorithms. But on a factory floor, none of that matters if the system crashes during peak production or if the interface is too complicated for an operator wearing gloves. Our team includes people who've run factories, managed ERP rollouts, and worked night shifts on production lines. When we design a feature, we don't ask "Is this technically impressive?" We ask "Will this help a supervisor make a better decision at 3am when they're short-staffed and the line is down?" That discipline shows up in the product. Brainr's interface is simple, large buttons, clear colours, minimal text. It works on tablets and smartphones, even with wet hands. Our onboarding process is fast because we've done it ourselves and we know what works. Our support team includes former production managers who can troubleshoot not just the software but the underlying operational issue. Every new feature begins with a problem observed on the shop floor and ends with a solution that makes life easier for the people running it. That's why users tell us Brainr feels familiar from day one –because it was built by people who've stood where they stand. As Brainr expands internationally, what strategies are you adopting to adapt your platform to different regulatory and operational environments? Flexibility was built into our architecture from the start. Brainr is fully configurable: labelling rules, quality checks, reporting templates, compliance workflows, without requiring new development. When we expand into a new country, we configure the platform to match local regulations rather than forcing clients to adapt to us. For example, French labelling requirements differ from Portuguese ones. Spanish food safety audits follow a different protocol than German ones. With Brainr, we adjust the configuration, not the codebase. This means we can enter a new market in weeks, not months, and clients get a system that feels local from day one. We're also building a network of regional implementation partners – consultants, integrators and support specialists who understand each market's operational context and language. In Spain, our partner is a former food safety director at a major meat group. In France, we're working with a systems integrator who's implemented ERP systems at over 50 food facilities. This combination of a global platform and local expertise ensures fast, confident adoption. And because Brainr is cloud-native, updates and improvements roll out to all clients simultaneously. A feature we develop for a Portuguese client becomes available to a Spanish client the same day. That global-local balance is key to scaling efficiently. What advice would you give to other start-ups in the food and beverage tech space trying to secure funding or partnerships in such a competitive environment? Focus on solving real problems, not building cool technology. In industrial tech, investors and partners trust proof more than pitch decks. If you're raising capital and your product is used by three factories that are willing to go on record about the impact, you're in a strong position. If you're raising capital and you have a beautiful demo but no production deployments, you'll struggle. We didn't raise funding until BRAINR was live in multiple factories, processing millions of kilograms of product per month, and generating measurable ROI. By the time we started conversations with investors, we had data: 92% reduction in manual data entry, 95% faster traceability reporting, zero downtime across hundreds of production shifts. Those numbers made the pitch easy. The same applies to partnerships. Food companies don't take risks with their production lines. They want to see that your technology works, not in a lab, but in a real factory, under real conditions, with real operators. Build that credibility first. The funding and partnerships will follow naturally. Finally, for founders entering the F&B sector, what's one lesson you've learned about building trust and long-term value in an industry that's often resistant to change? Respect the production floor. The people running those lines are the reason food reaches our tables safely every day. They know their processes better than any consultant or software vendor ever will. If you walk in with an attitude of "we're here to fix your outdated systems," you'll fail. Instead, listen. Spend time on the floor. Understand the constraints they work under, tight margins, labour shortages, equipment breakdowns, last-minute order changes. Then build technology that makes their job easier within those constraints, not technology that assumes ideal conditions. At BRAINR, we test every feature with real operators before it goes live. We run beta deployments during actual production shifts. We design for the worst-case scenario, a supervisor with wet gloves, bad lighting, and 30 seconds to make a decision, not the best-case scenario. Reliability earns more trust than vision statements ever will. Every feature, every update must work perfectly in the middle of a busy shift. When people see your technology helping them perform better every day, not disrupting their workflow, not adding complexity, but genuinely making their job easier, they become your best advocates for change. And in this industry, word of mouth from the production floor is worth more than any marketing campaign.

Jess Ryall As appetite-suppressing weight loss drugs move into the mainstream, they are beginning to reshape how consumers relate to food. Jess Ryall, content and marketing executive at FMCG Gurus, explores what the rise of GLP-1 medication could mean for snacking habits, product innovation and how brands balance health, indulgence and trust in a rapidly changing market. The use of weight loss medication is on the rise. FMCG Gurus' research shows many global consumers are struggling to eat healthily, with 26% stating they are snacking more frequently compared to twelve months ago. This has been highlighted through a reliance on snacking in times of stress, time-scarcity and convenience. Comfort is driving unhealthy snacking, despite consumers feeling guilt or even attempting to disguise their snacking habits. Consumers focus on the indulgence, escapism, and mood enhancement that these foods bring. This leads to consumers looking for alternative methods to help them lose weight as many struggle to stick to long-term dietary plans. GLP-1 medication and weight loss Initially developed for and approved to treat type 2 diabetes, GLP-1 medications are now being used to tackle the ongoing obesity crisis. This has been utilised because of its ability to suppress appetite. FMCG Gurus' consumer insights show that of those who are familiar with GLP-1 medication, 57% have a positive opinion on it and believe this could be the new way to overcome high rates of obesity. Many consumers who struggle to lose weight through diet or exercise favour this weight loss method. Notably, many consumers are sceptical of the medication, with varied views on its safety, long-term reliability and believe availability should be prioritised for those with diabetes (the medications first-hand use), rather than for irresponsible use. The impact on the snack industry In May 2025, FMCG Gurus asked 16,000 consumers if they currently use GLP-1 injections, like Ozempic or Wegovy. Of those who are familiar with GLP-1 drugs or injections, 44% say they are currently using it, whilst 5% used them in the past. This equates to nearly half of this sample size having used GLP-1 injections/drugs at some point. FMCG Gurus' research shows that the majority of these consumers have been using the drug for less than a year, showing its recent popularity. This growth in usage will directly impact the snacking industry. A significant 35% of those using GLP-1 medication have reduced or eliminated snacking altogether. There are numerous reasons for this, alongside consumers being more aware of their health in today's trends, healthcare professionals advise high protein diets whilst taking the medication, this leads to demand for better-for-you snacks containing low calories and high protein. Re-positioning snacking GLP-1 medication presents the snacking industry with opportunities to target these consumers and create new healthier snack options. This is because there is less need for users of GLP-1 to eat large quantities to feel satisfied as fullness cues come sooner, meaning snacking inevitably decreases and consumers aren’t driven by intense spikes in hunger. This leads to more mindfulness around eating habits, moving consumers away from dietary evils which are associated with weight gain. FMCG Gurus' insights show that within the snacking market, consumers enjoy new, unusual flavours. Thoughtful, innovative product development will target the growing number of consumers using GLP-1 medication. Therefore, creating unique and tempting products are a key opportunity to sway consumers away from their strict diets and target comfort and indulgence which consumers look for in times of stress or convenience. A new opportunity for products that naturally stimulate GLP-1 hormones is also presented. This would be a popular, natural alternative to the medication for consumers who view it as unsafe. Uncertainties around GLP-1 medication It is important to highlight that there are still uncertainties around the use of GLP-1 for weight loss, with 26% of consumers having negative views towards its use. Amongst previous users of the medication, certain side effects have been prevalent after stopping GLP-1. Examples include increased hunger and digestive issues. This would likely lead to more snacking and reverse any weight lost whilst taking the medication. This shows that whilst GLP-1 is on the rise, many consumers are sceptical. This emphasises that brands should not reformulate products completely, but be open to exploring the opportunity to create healthier options as well as those which could naturally stimulate GLP-1 hormones. This would target both consumers, those who use GLP-1 injections and those who may look for more natural alternatives. Healthy eating is a growing trend in itself, therefore, healthy snacks are more in demand than ever before.

From major M&A activity and regulatory shake-ups to executive restructures and high-stakes legal battles, 2025 proved to be another pivotal year for the global food and beverage industry – all reflected in the stories that drew the most attention throughout the year. Below, we round-up the 15 most-read FoodBev news stories of 2025. Trump announces further changes to Canada and Mexico tariffs In March, US president Donald Trump suspended tariffs on imports from Canada and Mexico that are covered by the US-Mexico-Canada Agreement (USMCA) trade deal. The White House announced adjustments to the previously announced 25% tariffs on Canadian and Mexican goods  on 6 March. In a statement, it said that the changes aimed to minimise disruption to the automotive supply chain – however, the adjustments will also impact food and beverage imports among other goods. Read more here PepsiCo's Frito-Lay fined $36m for breaching antitrust regulations in Turkey Earlier this year, PepsiCo subsidiary Frito-Lay was fined by approximately 1.3 billion Turkish lira (approx. $36 million) after Turkey’s Competition Authority found it had engaged in anti-competitive practices designed to restrict rival brands' access to the market. The investigation focused on whether Frito-Lay, which owns popular snack brands such as Doritos, Ruffles, Lay’s and Cheetos, had violated the law by preventing the sales of its competitors and attempting to exclude them from the packaged chips sector. Alongside the penalty, Frito-Lay implemented measures to ensure fair competition, particularly at smaller retail outlets of under 200 square metres. Read more here PepsiCo announces major leadership reshuffle to streamline global operations PepsiCo implemented a significant restructuring of its executive leadership team, with six promotions and three high-profile departures, back in March. The changes include expanded regional roles for Alexandre Carreteiro, now overseeing Brazil and South Cone Foods, and Silviu Popovici, whose remit extends to lead the combined Europe, Middle East and Africa Foods and Bottling Operations. Roberto Martinez moves into a new dual role as international chief commercial officer and CEO of new revenue streams, while Steven Williams becomes PepsiCo North America CEO. The new structure established three operational hubs – LatAm Foods, EMEA and International Beverages – reflecting PepsiCo’s broader manufacturing realignment. Analysts say the move follows increased investment in emerging-market facilities and a push for “regional autonomy with centralised innovation”. Departures include Eric Hanson, Vikram Somaya and Wern-Yuen Tan, as PepsiCo centralises its partnerships and analytics functions. Read more here Texas Governor Greg Abbott signs bill mandating food warning labels Packaged food and drink sold in Texas containing certain artificial ingredients will require on-pack warning labels following the signing of Senate Bill 25 by Governor Greg Abbott this weekend. The bill passed unanimously in the state senate and was handed over to Abbott for review in June . Dubbed the ‘Make Texas Healthy Again Act,’ the bill is said to be backed by US health secretary Robert F. Kennedy Jr. Abbott signed the bill on Sunday 22 June 2025, alongside a further 1,154 bills signed into law and 28 vetoed bills. Read more here Keurig Dr Pepper acquires drink mix maker Dyla Keurig Dr Pepper (KDP) acquired full ownership of Dyla Brands, a player in the powdered drink mix and liquid water enhancer market, this July. Recent data from KDP's 2025 State of Beverage report indicates a notable shift in consumer preferences, with 59% of Americans expressing interest in new flavours and 60% keen on trying flavoured water enriched with antioxidants and vitamins. This trend aligns with Dyla’s product portfolio, which includes the leading natural water enhancer brand, STUR, known for its absence of artificial flavours and sweeteners. Read more here ‘World’s largest’ regenerative agriculture study highlights productivity benefits for European agri-food sector A new study launched by the European Alliance for Regenerative Agriculture (EARA), funded by EIT Food, has found that farmers can produce ‘significantly more food for less’ by transitioning to regenerative practices. The study involved 78 regenerative farms in 14 countries, covering over 7,000 hectares. It benchmarked these farms against their neighbouring and national average conventional farmers, aiming to dispel ‘the myth that only the status quo of conventional, synthetic input-heavy agriculture can feed Europe and the world’. Undertaken by a team of 11 researchers, it informs how a future Common Agriculture Policy and agricultural policies that reward farmers’ results-based agroecological performance can be designed and put into practice. Between 2020 and 2023, the study found that regenerating farmers achieved just 1% lower yields on average, in terms of kilocalories and proteins, while using 62% less synthetic nitrogen fertiliser and 76% less pesticides per hectare. From 2018 to 2024, they achieved over 15% higher photosynthesis, soil cover and plant diversity compared to neighbouring fields. They achieved a 17.2% increase in total soil cover and a 17.1% increase in total photosynthesis compared to conventional farmers over the past seven years. Read more here Tyson Foods announces $23.5m investment in Henderson County facility Tyson Foods unveiled plans for a substantial investment of nearly $23.5 million to expand and modernise its facility in Henderson County, Kentucky, US. The move aimed to support the retention of over 1,100 jobs and underscores the company's long-standing commitment to the region. This investment is set to enhance the facility in Robards, allowing Tyson to meet the growing market demand for protein products. The project includes the installation of new equipment and upgrades to existing infrastructure, which are anticipated to increase both production capacity and product diversity. Read more here Functional chocolate brand Awake secures CAD $8m to accelerate growth Functional snack brand Awake Chocolate has successfully closed an CAD $8 million (approx. $6 million) funding round aimed at supporting its rapid growth and product innovation. The investment was led by Btomorrow Ventures, the corporate venture arm of British American Tobacco (BAT), alongside contributions from BDC Capital. This latest round brings Awake's total funding to CAD $15.5 million (approx. $11.5 million USD), reflecting strong investor confidence in the brand's trajectory. The new capital will be strategically allocated to enhance supply chain efficiency, bolster research and development, and expand marketing efforts. Read more here Kraft Heinz unveils $300m in US promotions as consumer spending decreases The Kraft Heinz Company has announced a significant increase in its promotional investments, allocating an additional $300 million in the US market as part of its strategy to navigate ongoing economic challenges and prepare for a planned separation into two independent entities by 2026 . During the company's recent Q3 earnings call, CEO Carlos Abrams-Rivera highlighted a modest recovery in top-line performance for the third quarter of 2025, despite a backdrop of persistent inflation and declining consumer sentiment. "We are committed to driving performance today while positioning both businesses for long-term success," he said. Kraft Heinz’s latest results reveal that US consumers are cutting back on food purchases, with inflation pushing up prices for key ingredients. Read more here Winland Foods and La Doria merge to form $4bn group Windoria Winland Foods and La Doria have combined to create a new $4 billion food manufacturing entity, Windoria. Winland Foods is a US manufacturer of private label, branded food products and ingredients for the foodservice and retail channels. La Doria, based in Italy and still run by the founding Ferraioli family, produces private label tomato-based sauces, canned foods and dried pasta. Together, the merged companies will deliver a broader range of products, bolster their combined supply chains and deliver high-quality goods and services to retailers, foodservice distributors and major food brands across continents. Read more here General Mills projects $130m in charges for global transformation initiative General Mills has approved a multi-year global transformation initiative aimed at boosting productivity through enhanced business processes and targeted organisational changes. The initiative is expected to by completed by the end of its 2028 fiscal year, incurring total charges of approximately $130 million. Around $120 million of that is anticipated to be cash-related. A significant portion of the costs – around $70 million – is anticipated to be recorded in the fourth quarter of fiscal 2025, primarily related to severance expenses. General Mills said the initiative is designed to streamline end-to-end operations across its global business. However, it cautioned that the timing and total cost of the transformation are "subject to a number of assumptions" and "actual results may differ from current expectations". Read more here Monster secures $311m victory over Bang Energy in false advertising case Monster Beverage Corporation has successfully upheld a $311 million judgment against Bang Energy and its founder, Jack Owoc. The ruling was confirmed by the ninth US Circuit Court of Appeals on April 15 2025, following allegations that Bang Energy engaged in deceptive marketing practices to gain market share at the expense of Monster. The case originated in 2018 when Monster accused Bang and Owoc of falsely advertising their products, particularly claiming that their energy drink contained 'Super Creatine,' which was marketed as a remedy for serious neurological disorders, including Alzheimer's and Parkinson's disease. A jury sided with Monster in 2022, concluding that Bang's claims were misleading and that the drink did not contain actual creatine, leading to a substantial damages award. Following Bang Energy's bankruptcy  declaration and subsequent acquisition by Monster  for $362 million in 2023, the appeals court's recent decision reinforces the original trial court's findings. Monster's attorney, Allison Libeu, highlighted that the ruling validates the jury's unanimous verdict and the trial court's decisions throughout the proceedings. Owoc's legal team argued that the trial excluded crucial evidence that could have supported their defense, including allegations of Monster's own misleading advertising tactics. However, the appeals court rejected these claims, stating that the jury had sufficient basis to rule in favour of Monster. Read more here PepsiCo to acquire prebiotic soda brand Poppi for $1.95bn PepsiCo announced a definitive agreement to acquire Poppi, a rapidly growing prebiotic soda brand, for approximately $1.95 billion. This figure includes $300 million in anticipated cash tax benefits, resulting in a net purchase price of $1.65 billion. The deal also includes potential earnout considerations based on the achievement of specific performance milestones post-acquisition. The acquisition is part of PepsiCo’s ongoing strategy to diversify its product portfolio and align with shifting consumer preferences toward healthier beverage options. Read more here Red Bull, Rauch and Ball Corp to build $1.5bn beverage campus in North Carolina Red Bull, Rauch North America and Ball Corporation are set to break ground on a $1.5 billion manufacturing and distribution campus at the former Philip Morris site in Concord, North Carolina. This project, long awaited since its initial announcement in 2021, is poised to reshape the local economy and the beverage industry landscape. The new facility, which will span nearly 2.4 million square feet, is expected to generate approximately 700 jobs, providing a substantial boost to the regional workforce. Upon completion, the campus will have the capacity to produce up to 3 billion cans of Red Bull products annually, primarily catering to the US market while also supporting international distribution as and when needed. Read more here Putin seizes control of AB InBev's Russian venture Russian president Vladimir Putin has enacted a decree placing shares of AB InBev Russian joint venture under temporary management. This action, announced in January on a government website, reflects the ongoing complexities faced by Western companies in navigating the Russian market amid geopolitical tensions. In April 2022, AB InBev, the world's largest brewer by volume, announced its intention to divest from its Russian operations, aiming to transfer its interests to Turkish partner Anadolu Efes. However, this proposed transaction was blocked by Russian authorities earlier this year, leaving the multinational brewer in a precarious position. Under the decree published in April 2023, Putin has the authority to assign management of companies to local entities, granting them control over assets without the right to sell them. The decree specifically mentions the transfer of over 15.8 billion ordinary shares and nearly 93 million privileged shares in the AB InBev/Anadolu Efes venture  to a group of companies known as Vmeste, which was established in Moscow in August 2024. AB InBev's Russian operations, which include eleven breweries and three malt complexes, once commanded a 25% share of the Russian beer market with brands like Klinskoe and Spaten. But the sector has been grappling with declining consumption and increasing regulatory pressures, further exacerbated by the fallout from Russia's invasion of Ukraine. This move follows a broader trend where the Russian government has seized assets from other multinational food and beverage firms attempting to withdraw from the country. Read more here

2025 was the year of the Ps – protein, pistachio and … Potter. There have been a host of products that made us do a double-take over the course of this year, from the Magnum Ice Cream Company’s first product as its devolved entity (glow-in-the-dark ice lollies) to battery-flavoured crisps, 2025 has been full of incredible innovations. There are far too many for us to include them all, but here are 15 that our readers really engaged with – how many have you spotted on the shelves? With these products and flavours in mind, we can’t wait to see what 2026 will bring to new product development. 1 – Red Bull debuted Summer Edition White Peach energy drink In February, Red Bull was already thinking about the summer with the launch of its Summer Edition White Peach variety, which followed the brand’s previous summer flavours. Boasting notes of white peach with a hint of citrus peel, this combination not only adds zest but also complexity to the drink, which is characterised by a smooth, floral finish and an aromatic touch of ambrette. Read more here. 2 – CCEP launched Dr Pepper Zero Sugar Cherry Crush ahead of Valentine’s Day Coca-Cola Europacific Partners (CCEP) set the tone for Valentine’s Day 2025 with the launch of a limited-edition Dr Pepper Zero Sugar variant: Cherry Crush, which aimed to capitalise on the growing demand for flavoured carbonated beverages during the Valentine’s Day shopping period. Read more here. 3 – PepsiCo added Christmas crisp flavours, including gingerbread Doritos Perhaps one of the most interesting crisp flavours we have seen this year is Doritos’ festive gingerbread flavour. Combining the brand’s signature crunch with the warming spice of gingerbread, PepsiCo said the unique flavour pairing aimed to blur the lines between sweet and savoury snacking during the holiday period and really jumped on the trend of pairing sweet and savoury flavours, which began to make headway in the later stages of 2025. Read more here. 4 – Doritos unveiled limited-edition Black Garlic Dip ahead of Stranger Things season finale Doritos appears on the list again with its Stranger Things collaboration to celebrate the launch of the Netflix show’s final season. The dip features a creamy texture, bold flavour profile and charcoal-black colour, which complements the signature crunch of the crisps, making it an ideal addition for sharing occasions. Read more here. 5 – Red Bull introduced new sugar-free Lilac Edition drink And another re-entry on our list, this time for Red Bull, with the latest in its sugar-free energy drink range: Red Bull Sugar-free Lilac Edition. Offering flavours of grapefruit and blossom, this edition was released in a series of sizes, including a four pack. Read more here. 6 – Lindt & Sprüngli launched Excellence Fusion chocolate bar Next up on our list is one for the chocolate lovers – Lindt’s fusion bar which promises to redefine those indulgent chocolate experiences by combining both dark and milk or white chocolate, depending on the variety. The combo came after research found that although dark chocolate was growing in popularity – possibly due to the rise in better-for-you products and a growing movement of health-conscious consumers, many were put off by its intensity. Find out more here . 7 - New snack brand Rewind unveiled 9-volt battery-flavoured chips in the Netherlands Perhaps one of the more unusual flavours to appear in 2025’s list of product innovations was Rewind’s 9-volt battery-flavoured corn chips, which claimed to capitalise on nostalgic consumer experiences while introducing a unique flavour profile to the snack aisle. I’ve never tried a 9-volt battery, or any battery, come to that, but we don’t judge here. Read more here 8 – Hershey’s Reese’s and Oreo brands collaborated on new product line   We have seen a couple of legacy brands collaborate in recent years, and this year, The Hershey’s Company revealed a collaboration between its iconic Reese’s and Oreo brands to launch a peanut butter version of the popular biscuit and an Oreo-themed peanut butter cup. The Reese’s Oreo Cup featured a blend of milk chocolate and white crème peanut butter cup with Oreo cookie crumbs, while the Oreo Reese’s Cookie consisted of classic Oreo chocolate sandwich cookies, filled with Reese’s signature peanut butter and Oreo cookie crumbs. Read more here. 9 - Nestlé launched GLP-1 friendly high-protein frozen pizzas with Vital Pursuit Max Pro line With an increase in the use of GLP-1 medications, it is no wonder that product development has been racing to catch up. Nestlé’s Pro Max line under its Vital Pursuit brand, brought us a high-protein, frozen pizza compatible with the GLP-1 lifestyle. Available in two varieties for both the cheese lovers and the meat eaters, these were positioned as some of the highest-protein pizzas available on the market. Read more here. 10 – Ben & Jerry’s debuted new Sweet Mango Memories flavour in UK It’s been an interesting year for Ben & Jerry’s from fallings out with its parent company to one of its founders stepping down, but they have at least managed to find the time to introduce some incredible new flavours into the market, including its Sweet Mango Memories ice cream. The fruity offering was co-created with entrepreneurs with refugee backgrounds, further cementing the brand’s call to social justice and action. Find out more here. 11 – Aldi launched new high-protein ice cream tubs It isn’t just pizza that has had the high-protein treatment. Aldi launched a new line of high-protein ice cream tubs into its UK supermarkets in two flavours to offer a better-for-you indulgent option for health-conscious shoppers that is affordably priced when compared to those released by other brands. Read more here. 12 – The Magnum Ice Cream Company debuted glow-in-the-dark ice pop ahead of Unilever demerger While the big news for the Mangum Ice Cream Company is the demerger that finally went through in December, we were particularly interested in the first product released under the Magnum Ice Cream Company name: Hydro:ICE. Launched exclusively in Ibiza, the hydrating ice lollies not only glow in the dark – which adds to the party atmosphere of the island but were also a refreshing, low calorie alternative to the tradilow-caloriey libations. Read more here. 13 – Coffee Mate launched Harry Potter- themed Butterbeer creamers and cold foam Coffee Mate expanded its Harry Potter-inspired line with the launch of new Butterbeer-flavoured creamers and cold foam just in time for the festive season to kick off. The range featured butterscotch, cream and caramel notes and marks the first time that creamers and cold foam with a Butterbeer edge were sold in the US. Learn more here. 14 – New ‘superfruit’ red berry grapes launched in UK under BoomBites brand Spanish brand BoomBites claimed to have brought a UK-first ‘superfruit’ to the UK with its launch of Red Berry Grapes in Marks and Spencer stores. There has been a real trend of ‘flavoured’ grapes over the course of this year, and the BoomBites Red Berry Grapes had the flavour of traditional grapes, but with a deep, red pulp on the inside, like that or a berry or cherry. Read more here . 15 – Keebler introduced limited-edition Harry Potter ‘Butterbeer’ cookies And to round us off, another mention of butterbeer, this time in biscuit form. Keebler partnered with Warner Bros Discovery Global Consumer Products to launch these limited edition Harry Potter Butterbeer Fudge Stripes cookies products inspired by the popular beverage from the HP universe. Featuring a Butterbeer flavoured cookie topped with Butterbeer flavoured fudge that replicates the sweet and frothy combination of cream soda and butterscotch. Read more here.

Wishing you a joyful festive season, filled with peace, happiness and quality time with your loved ones. We look forward to continuing our partnership and shared successes in the year ahead! From all of FoodBev.

Stoli has expanded its flavoured vodka line with the global launch of Halapeño Pepper Vodka, a new expression developed to meet rising consumer demand for bold, spicy flavours. Rolling out internationally, Stoli Halapeño Pepper is the first Stoli vodka to be produced and bottled in Louisiana, USA, at Stoli Group-owned Louisiana Spirits. Positioned as more than a standard flavoured vodka, Stoli Halapeño Pepper delivers a balanced, accessible heat designed for high mixability. Made with a natural grain base, the vodka undergoes advanced filtration, including charcoal filtering and a final polish to ensure smoothness and quality. Marina Troyanovskaya, chief marketing officer at Stoli Group, said: “With demand for spicy cocktails rising and brunch culture continuing to grow, Stoli Halapeño Pepper was developed specifically to be the definitive spicy vodka for a next-level Bloody Mary.” Stoli Halapeño Pepper Vodka is available in 1L (US), 700ml (rest of world) and 50ml formats, with a 1L Stoli Halapeño Pepper + 1L Mr & Mrs T Original Bloody Mary Mix value-added pack rolling out across the US in January.

Guido Fambach The demand for instant gratification is reshaping how Europeans shop, with speed and convenience driving new behaviours and opportunities across grocery and retail. On-demand delivery is no longer a luxury, but a key part of modern life, creating a more spontaneous, flexible approach to everyday purchases. Guido Fambach, EVP of sales at Just Eat, tells us more. On-demand delivery – the delivery of items in under an hour – is no longer a luxury; it is the new standard for convenience. The need for instant gratification, the ability to get what you want, when you want it, has reshaped consumer expectations. What began as a premium service for restaurants quickly transformed into an essential part of modern life, particularly as consumers seek to reclaim control and gain back time in increasingly complex and demanding routines. This shift extends throughout all aspects of retail. Whether it’s clicking to purchase an influencer’s recommendation of the latest beauty fad on social media or even buying and receiving a games console only an hour after trying out a friend’s, the need for speed is evident in our day-to-day lives. The rise of on-demand In the food and drink industry, the rapid expansion of on-demand grocery is the clearest evidence of this shift towards immediacy. This is the segment where speed is actively redefining shopping habits. The European on-demand grocery market, valued at a substantial $11.19 billion in 2024, is growing fast, with orders predicted to grow by 7% year-on-year (CAGR 2025-2030), resulting in a projected market volume of $17.5 billion by 2030. By 2030, it is expected that 11% of the European population will be using quick grocery services. We have witnessed this first-hand. Just Eat's on-demand grocery Gross Transaction Value (GTV) soared by +152% in two years, and our grocery customer base grew by 40% in the last twelve months. And consumers are showing no sign of moving away from this way of shopping, with 90% of our on-demand grocery customers stating they plan to order the same amount or more next year. When we dive into the behaviours driving this transformation, we find that this reality is not a consequence of people replacing the weekly shop. Instead, on-demand delivery is proving to be highly incremental, fitting into the spontaneous, urgent moments of modern life. Based on our consumer behaviour research, three-quarters of early adopters of on-demand delivery services report that these orders are an addition to their regular shopping routine. The data shows why: from a last-minute pizza to snacks for a night in, people are increasingly 'topping up' in real time rather than planning ahead. Even basic essentials, like tea bags, are part of this trend. All these orders are driven by immediate need, not planned shopping. For frequent users of on-demand delivery services, this urgency is even shifting to routine. While new users anticipate using the service as a 'lifesaver,' frequent shoppers are 2.3x more likely to report that their purchases are now planned, treating the service as a 'reliable companion' for strategic convenience. Based on our research, early adopters estimate that on-demand accounts for at least 20% of their weekly grocery basket, much of which they believe did not previously exist. This means that while instant gratification might be the way for consumers to start shopping in this way, it quickly becomes part of their routine. Taking back control At the crux of this behaviour is a simple truth – people want control. In a hectic world, on-demand delivery offers an emotional reward: gaining back time and a sense of convenience. For consumers surveyed, 90% prioritise having more control over their choices, time, and lifestyle. This feeling is deeply linked to speed; 77% agree that 'knowing I can get what I need in under an hour feels like taking back control in a busy world'. Early adopters of on-demand delivery services report that they gain back a minimum of 30 minutes that would otherwise have been spent travelling to and navigating the supermarket. The complementary benefit is avoiding the acute pain points of traditional shopping. A stunning 93% of early adopters have reported experiencing pain points in-store: one in two consumers reported struggling with long checkout queues or crowded stores, and one in five experiences sensory overload. In contrast, on-demand delivery is perceived as 3x more stress-free and 1.5x more comforting than in-store shopping. This is a moment of opportunity for supermarkets, grocers, and convenience stores looking to put the high street directly into people’s pockets. Understanding the drivers of consumer behaviour and their specific shopping habits is the key to making informed decisions about effective channel amplification strategies. To successfully capture this accelerating demand for speed and spontaneity, brands must rely on flawless logistics services. Enabling the required delivery immediacy demands an optimised logistics network – one that can not only meet the precise needs of both partners and customers but also dynamically adapt to rapid fluctuations in demand caused by peak hours, traffic congestion and weather conditions. For instance, delivery-as-a-service propositions allow for stores and brands to tap into courier networks and meet their needs for speed without needing to list on their marketplace. This way, convenience stores still manage the end-to-end consumer journey, but delivery services fulfil the last-mile delivery service. Shopping options which enable couriers to shop at stores on behalf of the customer and collect pre-packed orders also boost convenience. This maximises speed and eases the operational burden of having to search stock for products and prepare orders for pickup. On-demand delivery has proven to be more than a convenience feature; it is a fundamental shift in consumer habits, driven by the desire for control and instant gratification. For grocers and convenience stores, the future is not about if they embrace this new reality, but how effectively they can partner to access an adaptive logistics infrastructure necessary to meet this dynamic, spontaneous demand.

The Cultured Hub, a scale-up facility established through a joint venture between Bühler, Migros and Givaudan, has expanded its services with the addition of plant cell culturing capabilities. The facility was originally created to accelerate cultivated meat and advanced fermentation technologies. It has now extended its infrastructure and expertise to plant cell-based processes, aiming to further support the growing field of alternative ingredient production. This expansion comes as rising commodity prices, climate volatility and increasing pressure on agricultural systems are driving demand for resilient and sustainable sourcing pathways. Plant cell cultivation can enable controlled, year-round production of key plant compounds, independent of constraints such as farmland, weather, pests or disease. Bühler noted that this remains an emerging field, with costs driven by sterile bioreactors, energy-intensive controlled environments and the complexity of plant cell biology. Ian Roberts, chief technology officer at Bühler Group, said: “Plant cell cultivation represents an important new frontier in sustainable food and ingredient production. Many of the same challenges we see in cultivated meat – the need to scale, reduce cost, and ensure quality at industrial levels – also apply here.” Scaling from flasks to pilot systems is technically demanding and often beyond the capabilities of early-stage companies. The Cultured Hub aims to address these challenges through its expansion, providing access to advanced bioprocess equipment, expert process development support and a neutral platform for collaboration. To mark the milestone, the Hub hosted an event bringing together start-ups, corporate leaders and researchers, to explore how plant cell culture can complement traditional agriculture and strengthen global supply chains for high-value ingredients such as cocoa, coffee and citrus. Participants discussed the pressures facing these ingredients’ supply chains, and how plant cell culturing can help to stabilise ingredient availability. Start-ups pitched their technologies and solutions to industry leaders specialising in cocoa, chocolate and coffee processing, fostering collaboration.

Nexture, a global developer and manufacturer of high-quality food ingredients, has acquired Sipral Padana, an Italian company specialising in value-added semi-finished ingredients. This latest move aims to expand Nexture’s portfolio and enhance its capabilities in fat-based creams and nut-based ingredients. Headquartered in Bagnolo Cremasco, Italy, Sipral employs over 130 people and generates annual revenues exceeding €80 million. The company distributes its products to customers in more than 20 countries, leveraging a diverse range of offerings that include fat-based creams, fillings and artisanal gelato ingredients. This acquisition is expected to bolster Nexture’s presence in the semi-finished ingredient market, aligning with its strategy to provide comprehensive solutions to its global customer base. Gabriele Del Torchio, CEO of Nexture, said: “By adding Sipral's expertise in value-added ingredients to our market presence worldwide, we are not only expanding our product portfolio but also strengthening our ability to deliver exceptional value to customers across different channels." He added: "This strategic acquisition is a clear example of Nexture’s desire to contribute to the expansion and promotion of Italian know-how and high-quality ingredients worldwide.” Gianpietro Corbari, CEO of Sipral, commented: “We are very excited to join Nexture and its shareholder, Investindustrial. The transaction represents an extraordinary opportunity for Sipral to accelerate its growth trajectory internationally and expand its reach across Europe and beyond.” This acquisition follows Nexture’s recent purchase of Frulact, marking another significant step in the company’s ambitious buy-and-build strategy supported by Investindustrial’s Value-creation Advisory Team. Since Investindustrial's involvement, Nexture has transformed from a company with €517 million in sales to a global powerhouse in value-added ingredients, projected to reach approximately €1.2 billion in annual revenues post-acquisition. With the integration of Sipral, Nexture’s industrial footprint will expand significantly, increasing from eight factories at entry to 29 factories worldwide, including locations in North America, Africa, Asia and across eight European countries. Additionally, the number of research and development centres is expected to grow from eight to 21, with the workforce projected to double from 1,400 to over 2,800 employees. Nexture, headquartered in Milan, Italy, operates in over 120 countries and brings together renowned brands such as CSM Ingredients and Italcanditi, focusing on high-quality food ingredients and value-added solutions. The completion of the acquisition is subject to customary closing conditions, including regulatory approvals, with an expected finalisation in the first half of 2026. Mediobanca acted as financial adviser to Nexture, and multiple firms, including PedersoliGattai and Paul, Weiss, provided legal counsel for the transaction.

Swiss food ingredient start-up Yeastup has officially opened its first industrial-scale production facility, marking a significant milestone in the commercialisation of brewer’s yeast-derived proteins and fibres for food and beverage applications. The new site is located in Lyss, in the canton of Bern, Switzerland. It is capable of processing up to 40 hectolitres of spent brewer’s yeast per hour, turning the byproduct into high-value, vegan-friendly ingredients. The facility launch coincides with Yeastup’s transition from pilot production to industrial readiness with regular production scheduled to begin early next year. Founded in 2020, Yeastup has developed a patented extraction process that isolates functional protein and fibre fractions from spent brewer’s yeast. The company’s two flagship ingredients are Yeastin, a functional yeast protein, and UpFibre Beta-Glucan, a dietary fibre ingredient. The Lyss facility represents an investment of approximately CHF 10 million (approx. £9.4 million), funded through venture capital alongside multi-year research collaborations with the University of Applied Sciences and Arts Northwestern Switzerland (FHNW). The production site spans around 1,700-square-metres and currently employs 16 staff. Following an initial pilot phase, Yeastup has already expanded processing capacity from 1,600–4,000 litres of yeast per hour, with plans to move towards continuous round-the-clock operations. The company is now preparing a Series A funding round to support further scale-up, product development and international market expansion.