The UK’s newly finalised free trade agreement with South Korea is expected to deliver a significant uplift for British food and beverage exporters by safeguarding tariff-free access and simplifying trade conditions.   Announced on 15 December, the upgraded trade deal ensures tariff-free access on 98% of tariff lines, effectively protecting around £2 billion worth of UK exports.   South Korea’s expanding import demand, which is projected to grow by 26% by 2035, presents clear opportunities for British producers. Among the goods highlighted as beneficiaries of the agreement are Scottish salmon and Guinness, both of which are expected to retain strong competitive positions in the Korean market. Nik Jhangiani, interim CEO of Diageo – which owns Guinness as well as a range of premium spirits – said the agreement “will support export growth for Guinness, canned in Runcorn, and help satisfy the growing demand from South Korean consumers for the world’s number one stout“. Similarly, Salmon Scotland, representing over 3,200 Scottish salmon producers and exporters, emphasised that improved customs procedures, including provisions aiming for goods clearance within 48 hours, will be crucial for maintaining product quality and competitiveness in distant markets. One of the deal’s standout features for the food and beverage industry is its focus on modernised customs procedures and clearer regulatory pathways. The agreement includes enhanced sanitary and phytosanitary measures designed to reduce delays and uncertainty at borders, an important benefit for perishable foods, such as seafood. These smoother processes aim to reduce risks associated with spoilage and administrative hold-ups, thereby strengthening cross-border supply chain reliability. Trade minister Chris Bryant said the deal positions the UK as a global leader in digital trade and innovation.

Mondelez’s Oreo cookie brand has announced a range of new product innovations for its US portfolio, including a zero-sugar variety. The brand said it saw an opportunity to fill a clear gap in the market as more consumers seek mindful indulgence, with 66% of Americans trying to limit sugar in their diet according to Statista data. Launching as a permanent addition to the brand’s range from January 2026, Oreo Zero Sugar Cookies aim to deliver an authentic and familiar Oreo experience in a zero-sugar format. They will be available in both Original and Double Stuf variants. The cookies are sweetened with maltitol, polydextrose, sucralose and acesulfame potassium, developed to provide ‘indulgence without sugar,’ and are free from aspartame. Ahead of the new year, the brand has also unveiled a range of new additions for December 2025. In the bakery section, this month sees the debut of Oreo Muffins and Oreo Cakesters Confetti Cake. The Muffins are made with cocoa and baked with Oreo’s signature flavours, available in two-packs for an on-the-go treat. Meanwhile, the Cakesters Confetti Cake features birthday cake-flavoured creme sandwiched between two soft confetti cakes. Also launched this month are the Oreo Thins Chocolate Ganache, featuring a thin crisp bite filled with rich chocolate ganache-flavoured creme; and Oreo Minis Chocolate Creme, packing chocolate-flavoured creme sandwiched between two chocolate cookies and available in convenient 3oz and 8oz bags. Additionally, Oreo Cookie Dough will be relaunched this month from today (22 December 2025) as a limited-edition offering. Featuring cookie dough-flavoured creme with chocolate chip inclusions sandwiched between two chocolate chip cookies, this innovation is returning to shelves for the first time since 2014. A series of new formats will be available in January 2026, including new packaging sizes for Golden Oreo Minis and Oreo Minis Peanut Butter. The previously announced Oreo Reese’s Cookie, a cross-collaboration with the much-loved peanut butter cup brand , is also making its debut in January.

US vertical farming company AeroFarms said it has secured funding to continue operations, following the announcement of its closure last week. The company submitted a Worker Adjustment and Retraining Notification (WARN) notice to the Virginia Department of Workforce Development and Advancement in early December, stating that it would be ceasing operations at its Virginia site and terminating the jobs of its 173 employees due to withdrawn financial support from its largest investor. However, in a U-turn move announced on 19 December, the indoor farming company revealed that it would now be continuing to operate and supply microgreens to customers and shoppers across the US retail market. While AeroFarms said it was previously provided with ‘sudden and unexpected’ notice that it would not receive the necessary funding to continue operations, the company’s circumstances have ‘evolved rapidly’ since. AeroFarms confirmed that an existing stakeholder has agreed to provide funding, enabling the company to remain in operation and explore further strategic investment options. In its statement, the company said: “AeroFarms is deeply grateful to its employees, partners, vendors, customers and stakeholders for their unwavering support of AeroFarms and belief in the power of its highly differentiated microgreens products”.

Ben & Jerry’s independent board is pushing back against parent group The Magnum Ice Cream Company’s removal of several of its directors, including chair Anuradha Mittal, as part of a new term limit announced last week. The Magnum Ice Cream Company, recently listed as its own entity through the separation of Unilever’s ice cream business in early December, said the governance changes aimed to ‘align principles and policies’ across the business. As part of these measures, a nine-year term limit for board members was announced, making chair Mittal ineligible to serve on the board in addition to two other directors. However, in a court filing reported on by Reuters , Ben & Jerry’s independent board is now asking a US judge to update its 2024 lawsuit against Unilever by adding Magnum as a defendant. The ice cream brand’s founders and board have been involved in a lengthy dispute with Unilever, and now The Magnum Ice Cream Company, since 2021. They claim the parent company is silencing their stance on social issues, including the Israel-Gaza conflict. The board is seeking to prevent the removal of the directors by asking the judge for an order to stop Magnum from doing so. According to Reuters ’ reports, it is pursuing an expedited ruling within the next few weeks. Since the filing of the lawsuit in 2024, the relationship between Ben & Jerry’s and its parent company has become increasingly strained. One of the ice cream brand’s co-founders, Jerry Greenfield, announced his resignation from the brand in September, stating that the brand’s “independence is gone”. Greenfield and co-founder Ben Cohen had publicly urged Magnum’s board to enable the brand to operate independently earlier that month, stating: “We no longer believe that Ben & Jerry’s can thrive as part of a conglomerate that fails to support its founding mission”.

RxBar, an energy bar brand owned by Kellanova, has expanded its range to include bite-sized energy balls for a convenient snacking option. According to research, consumers are increasingly seeking smaller, texture-rich snacks made with simple, nutrient-dense ingredients. However, energy bites currently account for just 1% of the protein and wellness snack category. Each RxBar Protein Energy Bite features a chewy outer layer and creamy peanut butter filling, offering a multi-texture experience. They are made with a handful of recognisable ingredients, including peanut butter, egg whites, dates and apples, and are available in two flavour varieties: Dark Chocolate Peanut Butter and Strawberry Peanut Butter. Each portable pouch contains two bites for easy snacking on-the-go. "RxBar Protein Energy Bites are a natural next step for the brand," said Eileen Flaherty-Yao, senior director, brand marketing at Kellanova. "People want convenient, bite-sized snacks made with simple ingredients and great flavour, and this innovation delivers exactly that. By pairing protein with a good source of fibre in a novel format, we're offering an easy way to stay energised no matter what the day looks like, and a whole new way to enjoy RxBar." RxBar Protein Energy Bites are available at retailers across the US.

Pernod Ricard has signed an agreement to sell its Mumm Napa sparkling wine activities in the US to California-based wine and spirits company Trinchero. The deal will see Trinchero acquire the exclusive rights to manufacture and produce Mumm sparkling wines, excluding champagne, in the US. It will also market and distribute them across Canada, Mexico and select Caribbean markets. Trinchero is a family-owned company, based in the Napa Valley for over 75 years. The company aims to accelerate its growth in a high-profile category with this acquisition, while expanding its premium portfolio. As part of the transaction, Trinchero will take ownership of the Mumm Napa destination winery and its sparkling wine production facilities located in Rutherford, Napa Valley. The transaction includes the Mumm Sparkling California, Mumm Napa and DVX brands, but does not include any assets related to the G.H. Mumm Champagne brand or other international Mumm sparkling wines activities. Expected to close in spring 2026, subject to customary conditions, the deal reflects Pernod Ricard’s continuous assessment of its strategic opportunities and portfolio management. This aims to deliver sustainable value for shareholders, employees, clients and partners.

ICL has entered into a definitive agreement to acquire Bartek Ingredients, a global supplier of food-grade malic and fumaric acid used across food, beverage, confectionery and bakery applications. Under the terms of the deal, ICL will initially acquire approximately 50% of Bartek through a cash investment of about $90 million, with the first phase of the transaction expected to close in the first quarter of 2026, pending regulatory approvals and customary closing conditions. A second phase, which would result in full ownership, will be completed subject to business and integration milestones. Bartek Ingredients, headquartered in Ontario, Canada, generates roughly $65 million in annual revenue and distributes its products to customers in more than 40 countries. The company operates vertically integrated maleic anhydride and food-grade malic and fumaric acid production facilities, claimed to be the only of their kind in North America. Malic and fumaric acid are widely used by food and beverage manufacturers to enhance flavour profiles, extend shelf life and improve product stability. The ingredients also have applications in personal care and other industrial markets. Bartek is currently constructing a new production facility scheduled for completion in 2026. Once operational, the facility is expected to significantly expand production capacity and support increased participation in the global functional food ingredients market, which is projected to exceed $45 billion by 2030. ICL's president and CEO, Elad Aharonson, said: “This strategic acquisition helps position us for further growth, as we leverage our existing global food presence to expand into other food ingredient segments." Andrew Ross, CEO of Bartek Ingredients, said: “We expect to maximise our potential and capture an even larger share of the growing global functional food ingredients market by leveraging ICL’s global scale, technical expertise and R&D capabilities“. ICL is a global speciality minerals company serving food, agriculture and industrial markets, with approximately $7 billion in revenue in 2024. Its shares are listed on the New York Stock Exchange and the Tel Aviv Stock Exchange.

A new bio-based cup technology designed to address the environmental impact of single-use packaging is set to enter the UK market. VeriGreen Plus, described as the world’s first bio-based, biotransformable cup, will make its UK debut at Packaging Innovations & Empack 2026, taking place 11–12 February at the NEC Birmingham. Developed through a collaboration between eGreen International, a family-owned sustainable catering and packaging supplier, and Polymateria, a London-based polymer science company, VeriGreen Plus is engineered to be fully recyclable within existing waste streams. If the cup escapes collection, however, it is designed to biotransform safely in the natural environment, leaving no microplastics or toxic residue. The cups are made from fossil-fuel-free material derived from recycled cooking oil, using ISCC-certified inputs via a mass balance approach. During normal use, the material performs like conventional plastic, with a shelf life of up to three years. If exposed to environmental conditions such as heat, sunlight, air, and moisture after use, the material’s proprietary self-destruct technology is activated, converting the plastic into a biodegradable, wax-like substance that can be safely consumed by microorganisms. Independent testing under the BSI PAS 9017 standard verifies that the material fully biodegrades without generating microplastics, addressing growing concerns around fugitive plastic waste. According to industry estimates, disposable cups represent a significant contributor to plastic leakage, particularly in high-footfall environments where collection rates can be inconsistent. VeriGreen Plus has already been deployed at scale in demanding operational settings, including Twickenham Stadium, which began using the cups during the Women’s Rugby World Cup, and Liverpool Football Club, which has recently received its first delivery. These venues represent environments where reusables can be logistically challenging due to high volumes, short service windows, and loss rates. Designed for applications such as stadiums, festivals, coffee chains, and large-scale catering, VeriGreen Plus aims to offer operators a practical alternative where reuse is not feasible, while supporting recycling and providing an environmental safety net if waste escapes collection. The product is carbon neutral and features a QR code linking to consumer education content, supporting behaviour change alongside material innovation. With its UK debut at Packaging Innovations & Empack 2026, VeriGreen Plus positions itself as a scalable solution for foodservice and beverage operators seeking to balance functionality, regulatory compliance, and sustainability goals in single-use packaging.

The Good Food Institute (GFI) Europe has welcomed the European Commission’s new Biotech Act, but said it marks a ‘missed opportunity’ for food innovation due to its exclusion of novel foods from its regulatory sandbox scheme. The Biotech Act, published earlier this week, aims to boost the European Union (EU)’s global competitiveness in biotechnology. While it is largely focused on the health sector, it includes measures that can help commercialise the findings of European researchers working on advanced food-tech technologies such as precision fermentation. Precision fermentation involves training microbes to produce certain bioidentical molecules – such as dairy proteins like whey and casein – in a fermentation tank, without animal input. It is becoming more widely used in the animal-free dairy industry, as well as to create sustainable alternatives to ingredients like palm oil, which is widely used across the food sector but impacted by supply chain constraints and environmental concerns. Companies applying to sell new foods made with precision fermentation in the EU must apply to the European Food Standards Agency (EFSA), which will then initiate a thorough assessment of these foods’ safety and nutritional value before they can be sold across all 27 member states. The new Biotech Act proposes that EFSA expands the guidance provided to companies applying to sell novel foods. This would enable start-ups to request advice from regulators on the technical and scientific information required before making submissions. It also provides details about additional EFSA staff to ensure this function is adequately resourced. GFI welcomed these plans, noting that the measures will support innovation by adding clarity to the application process and preventing unnecessary authorisation delays by ensuring start-ups are clear on the data needed to apply. However, the Commission has excluded novel foods from its proposal to create regulatory sandboxes – controlled and time-limited environments designed to enable experts to design standards for new products. GFI is calling for sandboxes to be introduced across all regulatory food and feed categories, including novel foods, to ensure the full range of new production technologies benefits from these opportunities. Additionally, it has called on the Commission to build on plans to establish a pilot investment facility supporting the scale-up of health biotechnology industries. It proposes new financing for food biotechnologies in a planned second Biotech Act, expected to be published in late 2026. Seth Roberts, senior policy manager at GFI Europe, said: “By expanding the regulatory guidance available to food innovators, the Biotech Act will play an important role in bringing new products to market in a way that meets the EU’s world-beating safety standards, helping to drive green growth, reduce our reliance on imports and boost competitiveness”. He added: “But the Commission’s decision to block novel foods from the sandbox rollout is a disappointing move that marks a missed opportunity to drive forward evidence-based regulation while providing a forum for open dialogue that can give consumers more confidence in new products”. Research conducted by think tank Accenture found that around half of consumers in Germany, France and Spain were willing to try dairy and egg products made using precision fermentation if offered a free sample, or if someone prepared it for them. Around one in five said they would add these products to their diet, highlighting the opportunity that advanced fermentation technologies bring to the F&B industry and its ambitions to improve food security and sustainability.

Uncle Arnie’s, a US-based THC beverage brand, has introduced SodaPop, a new line of cannabis-infused sodas designed to deliver familiar flavours with a modern twist. The new offering debuts in 12-ounce cans and launches in three classic soda flavours: Strawberry, Orange and Grape. Each SodaPop can contains 10 milligrams of THC and is vegan, gluten-free and alcohol-free, positioning the product as an approachable option for consumers seeking a flavourful alternative to both traditional soda and alcoholic beverages. The line is designed to deliver a smooth, fast-acting experience, consistent with Uncle Arnie’s existing beverage portfolio, while emphasising bold, nostalgic flavour profiles. “SodaPop builds on our flavour-first philosophy,” said Theo Terris, CEO of Uncle Arnie’s. “We wanted to create something familiar and consistent that fits easily into everyday occasions, while still delivering the experience consumers expect from our brand.” By expanding into soda-style beverages, Uncle Arnie’s is broadening its product mix beyond iced teas, lemonades and shots, offering retailers an additional shelf-ready format that aligns with consumer demand for familiar flavours and alternative functional beverages. The soda format also allows the brand to tap into occasions traditionally dominated by soft drinks, while maintaining cannabis compliance standards. SodaPop is currently available in select markets and via e-commerce, with expanded retail distribution expected to roll out this winter. The launch supports Uncle Arnie’s ongoing strategy to diversify formats while maintaining consistency in dosage, flavour and consumer experience. Founded in California in 2020, Uncle Arnie’s has grown rapidly to become one of the leading THC beverage brands in the US. The company offers both hemp-derived and recreational THC beverages across 16 states, sold through liquor stores, grocery retailers, and licensed dispensaries. Its portfolio spans low- and mid-dose ready-to-drink beverages as well as higher-dose options available in regulated cannabis markets.

GEA has signed an agreement to acquire Hydract, a Denmark-based developer of water-hydraulic process valve technology, strengthening its technology portfolio for the beverage, dairy and pharmaceutical industries. Hydract specialises in water-hydraulic valve actuators, which use water rather than compressed air to operate process valves. By eliminating the need for energy-intensive air compressors, the technology can significantly reduce the energy required for valve actuation in hygienic and aseptic processing environments. Following the acquisition, GEA plans to integrate Hydract’s technology into its Valves & Pumps business unit within the company’s Pure Flow Processing division. Hydract’s actuators and valves will complement GEA’s existing portfolio of hygienic and aseptic single-seat, double-seat and control valves, offering customers an additional actuation option alongside traditional pneumatic systems. Unlike conventional pneumatic systems, water-hydraulic actuators can be regulated to any intermediate position, enabling precise and stable flow control. This capability supports continuous inline blending, faster product changeovers and late-stage product differentiation, features that are increasingly important for breweries and dairies running multiple products on shared processing lines. The technology is already in use at reference sites such as Carlsberg’s brewery in Fredericia, Denmark, where hydraulic valves are used to improve batch flexibility and optimise resource usage. Sören de Boon, senior vice president of GEA’s Valves & Pumps business unit, said the acquisition will allow GEA to offer both pneumatic and hydraulic actuation technologies within its modular valve programme, using standardised interfaces for engineering, automation and service. With the addition of Hydract, GEA will become one of the few process valve manufacturers to offer a consistent water-hydraulic actuation alternative for both single-seat and double-seat valves. The transaction is expected to close by the end of January 2026. Hydract's CEO, Peter Espersen, said: “Through GEA, breweries, dairies and pharmaceutical customers worldwide will gain access to our actuation technology, turning a specialised solution into a core element of efficiency and modernisation projects“. GEA plans to incorporate the Hydract portfolio into its broader flow components and system solutions, supporting existing and new applications across beverage, dairy and pharmaceutical processing plants.

FoodBev's Leah Smith brings you some of the highlights from Food Ingredients Europe 2025 in this exclusive podcast, featuring soundbites from Carbery, EPI Ingredients, Arla Foods Ingredients, HTBA, Tirlan, Meala FoodTech, ADM and MartinoRossi. Sit back, relax and listen to what some of this year's major players had to say about their latest innovations showcased, and the big trends driving product development this year. For more information on the show and further exhibitors, you can read our more in-depth, written review of the event here .