A new brand, Dozz, is bringing an innovative new soup format to the UK market: chilled RTD soup available in aluminium cans. The brand said it aims to fill a ‘clear gap’ in the market for chilled, healthy soup that is convenient and ready to eat, targeting busy and health-conscious consumers seeking a light on-the-go lunch or snack. Dozz’s drinkable soups are designed to be consumed cold and straight from the pack, with no bowl, microwave or cutlery required. The range is debuting in ten varieties: gazpacho, mixed vegetable, yogurt and mint, tomato, broccoli, chicken, chilli bean, lentil, mushroom, and spinach. Each 310ml can is low in calories, ranging from just 33 to 57kcal, and is free from preservatives and artificial colours. The soups will debut with an RRP of £2.50 per can. The brand is officially launching in the UK this month, debuting at the Lunch trade show from 24-25 September.

Tetra Pak and Danish biotech company Swan Neck Bio have joined forces to tackle one of the biggest challenges in producing fermentation-based foods at scale – preparing the seed culture. The partnership will bring Swan Neck Bio’s Dirinoc technology into Tetra Pak’s services for biomass and precision fermentation producers. Dirinoc is a concentrated, quality-approved starter culture that can be stored and added directly to production tanks. This removes the need for producers to grow their own seed cultures on site, a process that often causes contamination and uneven yields. By taking out this step, the companies say producers can cut waste, reduce equipment costs and speed up their path to market. The solution will be available alongside Tetra Pak’s other seed train and pilot-scale services at its New Food Technology Development Centre in Karlshamn, Sweden. Dirinoc also allows companies to run trials without the high upfront costs of a full production line, making it easier to test and refine processes before committing to large-scale investment. Rafael Barros, director of New Food at Tetra Pak, commented: "Speed, risk management and flexibility are critical for New Food producers. Our collaboration with Swan Neck Bio unlocks new efficiencies in fermentation by removing one of the key barriers to scale: seed preparation. This gives producers more time to focus on process optimisation, product quality and, ultimately, getting to market faster." Troels Prahl, co-founder and CEO at Swan Neck Bio, added: "This collaboration reinforces our commitment to supporting the growth of sustainable food innovation. By combining Swan Neck Bio’s pioneering inoculum capabilities with Tetra Pak’s industrial engineering and food manufacturing expertise, we are helping customers de-risk development, reduce time to market and manufacture at scale with confidence."

Chemical solutions company BASF has launched Ultramid H33 L, the world’s first thermoplastic polyamide with high water permeability. This product is set to redefine the production of smoked sausages by enabling the use of pure polyamide artificial casings that enhance both flavour infusion and drying processes. Traditionally, artificial casings for sausage production have utilised materials such as collagen or cellulose. However, Ultramid H introduces a significant advancement: its robust structure allows for the creation of thinner casings without compromising strength. This not only reduces material usage but also enhances the product's overall performance. The hydrophilic properties of Ultramid H facilitate the passage of smoke aromas into the sausages during smoking, while its high water permeability enables effective drying within the casing. Dr. Rolf Minkwitz, head of polyamide product development at BASF, commented: “This innovative material opens up new fields of application for thermoplastic polyamides that were previously beyond technical capabilities". He added: "It can be processed like any other polyamide, allowing our customers to seamlessly integrate Ultramid H into their production processes without requiring adjustments”. BASF plans to showcase Ultramid H at the upcoming K 2025 trade fair in Düsseldorf, running from October 8 to 15.

US functional beverage brand Unwell Hydration has unveiled its latest innovation, Unwell Hydration with Protein. The new drink combines the brand’s signature electrolyte blend with whey isolate protein, aiming to provide a light and refreshing alternative to traditional, heavy protein shakes. Unwell Hydration with Protein contains 10g of protein, 60kcal and 2g of sugar per serving. It also offers 740mg of electrolytes and three essential B vitamins, designed to support consumers in refuelling post-workout and hitting their protein goals on-the-go. According to the brand, the drink offers ‘bright, crisp and juicy’ flavours in place of the thick and chalky aftertastes often associated with high-protein drinks. It is launching in an RTD format, in three flavours: raspberry melon, watermelon strawberry, and peach tangerine. Ashley Lewis, chief growth officer at Unwell Hydration, said: “It’s for those who are tired of inauthenticity and need a beverage that does it all – providing hydration, energy and protein in one delicious drink that keeps up with their real life”. Unwell Hydration was launched in December 2024, created by podcaster founder Alex Cooper. It was born out of the idea that ‘wellness should be unfiltered and unapologetic,’ combining rapid hydration with functional benefits to keep up with fast-paced lifestyles. Unwell Hydration with Protein is available exclusively at Target stores and online now, priced at $2.99 per bottle.

Momo Kombucha, a B Corp-certified brand known for its small-batch, artisan kombucha brewed at New Covent Garden Market, has successfully raised £2 million in its largest funding round to date. This latest investment boosts Momo's total funding to £4.5 million since its inception in 2018, positioning the brand to capitalise on the burgeoning UK kombucha market. The kombucha sector is experiencing significant growth, driven by increasing consumer interest in gut health, low-sugar alternatives, and non-alcoholic beverages. Momo’s commitment to quality and innovative flavour profiles has positioned it as a front-runner in this expanding market. Over the past four years, the company has demonstrated consistent revenue growth, doubling its income annually and achieving top sales rankings on platforms like Ocado. The recent £2 million funding round, supported by 24 angel investors including Jez Galaun, co-founder of Brixton Brewery, will be used to enhance production capacity through a larger brewery facility and new equipment. Check out our latest interview with Kombucha Brewers International director, Kendra Sepulveda, on the launch of the group’s new Verified Seal for this growing beverage segment. Read more here . Following this round, co-founders Josh and Lisa Puddle retain a combined 57% ownership of the business, underscoring their commitment to its future direction. This funding comes on the heels of a landmark year for Moma, which has secured its first supermarket listing with Booths while maintaining established relationships with major retailers such as Ocado, Nando's and Gail's bakery. Josh Puddle expressed gratitude for the support from investors, many of whom are also loyal customers: “This is by far our largest fundraise to date, and I’m deeply grateful to the individuals who backed us. Their support is a real testament to the strength of the community around Momo.” The funds will significantly scale production capacity, which has been a limiting factor since the brand's launch, and continue to enhance the quality of its kombucha offerings. Momo uses high-quality ingredients and artisan brewing methods, utilising organic teas and slow-pressed juices. The brand's commitment to producing raw, unfiltered kombucha not only enhances flavour but also maximises health benefits, appealing to health-conscious consumers. The company plans to announce additional product formats and flavours in the coming months.

The Ilchester Cheese Co, a player in the UK’s blended cheese market, has debuted a new brand, The Crafty Herd, aimed at invigorating the flavoured cheese segment in time for the festive season. This new brand seeks to capture consumer interest with a playful approach and a range of bold flavours designed to inspire culinary creativity. The Crafty Herd will debut with a new product, The Crafty Herd Advent Calendar. This offering features 13 original cheese flavour pairings, including intriguing combinations such as Wensleydale Toffee, Maple and Caramel Biscuit, and Sriracha and Honey. Designed for refrigerator convenience, the advent calendar can be split in half after the first 12 days, optimising fridge space during the busy festive period. Additionally, a QR code on the packaging will allow consumers to provide feedback on their favourite flavours, which will guide future product development. With a recommended retail price of £15.00, The Crafty Herd Advent Calendar will be available at major retailers including Sainsbury's, Morrisons and Ocado across the UK. The company has plans to expand the brand’s offerings in 2026, introducing new formats and flavours aimed at enhancing cheeseboards and festive dishes. James Catchpole, managing director of The Ilchester Cheese Co, said: “We are incredibly proud of The Crafty Herd; the brand is original, bold, and adventurous. Every mouthful excites the palate and embodies everything you want in a cheese.” Catchpole highlighted the importance of innovation in the flavoured cheese market, noting that loyal consumers are increasingly seeking unique and interesting flavours. He added that the brand aims to address consumer concerns about waste by providing guidance on how to use flavoured cheeses effectively, catering to both frequent and infrequent buyers. “This new brand can really deliver against these needs in a relevant and exciting way,” he said.

French orange liqueur brand Cointreau is making its debut in the burgeoning ready-to-serve (RTS) cocktail segment with the introduction of its first-ever RTD offering: Cointreau Citrus Spritz. This product aims to capture the growing consumer demand for convenient, high-quality cocktails, which have seen a remarkable growth of 15% over the past year. Cointreau Citrus Spritz combines the brand's signature orange liqueur with French white wine and natural citrus flavours, delivering a refreshing and effervescent experience ideal for a variety of social occasions – from brunch gatherings to summer poolside parties. The new line will be available in two flavour profiles: Orange & Blood Orange and Lemon & Lime. Both variants are designed to be enjoyed chilled or poured over ice. Nicolas Beckers, president & CEO of Rémy Cointreau Americas, said: "The RTS space continues to drive overall category growth, and now Cointreau can meet consumers in the moments where they’re seeking quality without compromise". This move not only positions Cointreau as a player in the RTS market but also aligns with the brand’s legacy as an essential ingredient in over 500 classic cocktails, including the margarita and cosmopolitan. Clémence Gallet, global Cointreau executive director, added: "Our goal was to bring a touch of cocktail bar elegance to your everyday moments, offering a beverage that tastes truly exceptional, yet remains effortless to enjoy in a convenient ready-to-serve format”. Cointreau Citrus Spritz will initially roll out in select US markets with plans for broader distribution in 2026. The product will retail for an MSRP of $19.99 for a 750ML bottle, making it accessible for both casual consumers and cocktail enthusiasts alike.

In a bold move signalling their discontent with corporate governance, Ben & Jerry’s co-founders Ben Cohen and Jerry Greenfield have publicly urged the board of the newly formed Magnum Ice Cream Company to allow their iconic brand to operate independently. This appeal comes as Unilever prepares to spin off its ice cream business, which includes Ben & Jerry’s, into a separate entity. In an open letter addressed to the Magnum Ice Cream Company board, Cohen and Greenfield expressed deep concerns that the brand’s founding values are being compromised under Unilever’s stewardship. The co-founders highlighted that when they sold Ben & Jerry’s to Unilever in 2000, they were promised autonomy and the ability to pursue their social mission. However, they claim that this commitment has been systematically eroded over the years. “For several years now, the voice of Ben & Jerry’s has been silenced by Unilever, particularly when the brand has tried to speak out about social justice and unjust wars,” the letter stated. “That is not the Ben & Jerry’s that we founded.” The founders argue that the impending spinoff does not guarantee freedom from the influence of Unilever, which is expected to retain a significant stake in Magnum. They assert that the legacy and leadership of Unilever’s ice cream business will continue to overshadow Ben & Jerry’s unique identity and mission. Cohen and Greenfield are advocating for Ben & Jerry’s to be released from the Magnum umbrella and operate as an independent entity, supported by investors who align with its progressive values. They believe that the brand’s authenticity and commitment to social justice are critical to its success and resonate deeply with its customer base. “We no longer believe that Ben & Jerry’s can thrive as part of a conglomerate that fails to support its founding mission,” they wrote. “The strength of Ben & Jerry’s lies in the authenticity of its values and its voice, whether in opposing crimes against humanity, supporting marriage equality, or demanding climate justice.” The relationship between Ben & Jerry’s and Unilever has been fraught with tension, particularly in recent years. The ice cream brand has publicly criticised Unilever for allegedly undermining its advocacy efforts and has taken legal action regarding the removal of its CEO, David Stever, without proper board approval. These disputes highlight ongoing governance issues and the struggle for autonomy within a corporate framework that seems increasingly at odds with the brand’s foundational principles. In response to the co-founders’ letter, Unilever reaffirmed its commitment to Ben & Jerry’s unique mission and stated that the brand is a “proud part” of the Magnum Ice Cream Company. An Unilever spokesperson emphasised their intention to build on Ben & Jerry’s legacy as a beloved business, despite the founders' calls for independence. Cohen and Greenfield have launched a campaign to rally support for their cause, establishing a website, freebenandjerrys.com, where they articulate their vision of a values-driven Ben & Jerry’s. The site recognises the importance of activism in the brand’s identity, stating that “ice cream can change the world” and that the company must not compromise its mission in the face of corporate pressures. As the Magnum Ice Cream Company prepares for its public listing, the future of Ben & Jerry’s remains uncertain. The co-founders’ plea for independence reflects a broader conversation within the food and beverage industry about the balance between corporate governance and brand authenticity, especially for companies with strong social missions.

The Magnum Ice Cream Company (TMICC), the world’s largest ice cream manufacturer, is set to become the only global pure-play publicly listed entity in the ice cream sector, as it prepares for its upcoming demerger from Unilever. This move, expected to finalise by mid-November, positions TMICC to capitalise on a buoyant market projected at €75 billion, within the broader €470 billion global snacking industry. During its inaugural Capital Markets Day held in London, TMICC management outlined their robust growth strategy and financial ambitions, emphasizing a commitment to innovation and sustainability. The company's leadership, including chair designate Jean-François van Boxmeer and CEO Peter ter Kulve, articulated a vision to enhance productivity while fostering a culture of accountability within a revamped organizational structure. TMICC's medium-term financial projections indicate: Organic sales growth: Anticipated annual growth of 3-5% starting in 2026. Adjusted EBITDA margin: Expected improvement of 40-60 basis points annually from 2026. Free cash flow: Projected at €0.8 billion to €1 billion for 2028 and 2029. The company's sustainability strategy, anchored in a commitment to achieve net-zero emissions by 2050, underscores its focus on responsible sourcing and innovation in product safety and wellbeing. TMICC, with a legacy spanning 160 years, boasts a portfolio of leading brands, including Magnum, Ben & Jerry’s and Cornetto. The company commands a 21% share of the global retail ice cream market, supported by approximately 3 million freezer cabinets worldwide. In 2024, TMICC reported revenues of €7.9 billion and an adjusted EBITDA of €1.3 billion. TMICC's growth strategy encompasses several key initiatives: Diversification of product offerings: Expanding the range of ice cream products to cater to various consumer preferences and occasions. Pricing strategy: Implementing competitive pricing across all segments of the snacking market. Digital marketing: Leveraging digital platforms to create dynamic demand and enhance customer engagement. Operational efficiency: A productivity programme is projected to yield cumulative savings of €500 million in the medium term, primarily through supply chain optimisations and overhead reductions. The news comes on the heels of the announcement that Ben & Jerry’s co-founders, Ben Cohen and Jerry Greenfield, have publicly urging the board of the newly formed Magnum Ice Cream Company to allow their brand to operate independently .

Porifera has announced the commercial launch of Draftfox, a beer concentration and dispense system set to enhance how breweries manage draft beer. Draftfox integrates Porifera’s proprietary Forward Osmosis (FO) technology, enabling breweries to brew beer traditionally and then gently concentrate it by removing water. This process produces Ultra High Gravity Beer, effectively reducing the beer's volume by six times or more while maintaining the full flavour, aroma and mouthfeel that consumers expect. The concentrated beer is then packaged into lightweight microkegs, which simplifies transportation and storage, cutting cold-chain requirements, lowering freight costs and minimising CO₂ emissions. The Draftfox Dispense System offers precise control over carbonation, temperature and flow at the point of service, allowing hospitality operators to serve authentic draft beer without the complexities associated with traditional keg systems. For breweries, this translates to fewer trucks on the road, reduced storage needs, and lower logistics costs, all while expanding market reach without compromising on quality. “Draftfox changes the way breweries think about draft,” stated Scott Cooper, chief commercial officer of Porifera. “For the first time, brewers can deliver the same great beer their customers love while dramatically reducing the costs, complexity and environmental footprint of getting it into a glass. We’re excited to offer this technology immediately to breweries around the world.” The official unveiling will take place at Drinktec 2025 in Munich.

In this interview, Kombucha Brewers International (KBI) director Kendra Sepulveda (pictured below) explains how the launch of its new Verified Seal is set to transform the kombucha category, offering clarity in a market crowded with innovation, confusion and competing claims – and why she believes it could become the global benchmark for authenticity in fermented beverages. What were the key drivers behind launching the KBI Verified Seal, and what gaps in the kombucha market are you aiming to address? The key drivers are the same today as they were a decade ago when the previous KBI president proposed the Seal Program: transparency, consistency and consumer trust. That’s why I committed to rolling out the Seal Program when I took over as KBI director and I’m happy to say that my promise to the board and our partners has been fulfilled. Kombucha has grown rapidly worldwide, but market penetration is only about 15% in the US, where the market is most robust. With that growth during this formative period came increased variation in labelling, production methods, and quality. We saw a huge wave of innovation, particularly around alcohol percentage levels, which can affect the processing and handling of kombucha. We all recognised that without clear standards and production transparency, consumers are often left unsure whether the product they’re buying is truly authentic kombucha with live cultures and organic acids from fermentation or if they are purchasing another kind of product. The Seal addresses this gap by creating a benchmark that ensures kombucha is made according to the KBI Code of Practice. Could you walk us through the scientific and technical criteria a product must meet to qualify for the Verified Seal? The Verified Seal is built on clear designations that reflect how kombucha is produced and what consumers can expect. We currently recognise three categories: raw and unpasteurised, pasteurised, and from concentrate. Each designation is carefully defined in the Kombucha Code of Practice, which outlines the production methods and characteristics that must be upheld. At this stage, we rely on the honour code of each participating company to adhere to those definitions. The Verified Seal is therefore both a transparency tool and a trust mark – it allows producers to clearly communicate how their kombucha is made, and it empowers consumers to make informed choices. Looking ahead, we are considering making DNA sequencing a requirement beginning in 2027, which would add a scientific layer of verification to support what companies self-attest today. Much like the organic seal evolved over time, we see this programme growing in rigor as adoption and global alignment increase. Des KBI verify aspects like live cultures, organic acid profiles and fermentation authenticity in practice? KBI does not operate as a regulatory or testing body. Instead, the Verified Seal programme is built on transparency and adherence to the standards defined in the KBI Code of Practice. In practice, this means we trust producers to uphold those standards, just as the early organic movement pioneered by Rudolf Steiner and Lady Eve Balfour was based on shared principles and self-attestation before evolving into formal certification. Over time, as adoption grows, we anticipate increased alignment with testing protocols and regulatory frameworks that will strengthen this foundation. The seal aims to reduce consumer confusion – what are the most common misconceptions you see around kombucha, and how does the seal clarify these for shoppers? My experiences with consumer confusion come from different levels of analysis and types of conversations I have had throughout my career with kombucha. I ran a storefront in Barcelona where I hand-sold kombucha that we fermented right there in the store, and now, as KBI’s director, I work with partners, suppliers, consumers, sellers, journalists...everyone; the entire vertical market from beverage design to tasting. The most common misperceptions I’ve encountered are: That all kombucha on the shelf is 'alive' and contains beneficial microorganisms. That 'kombucha-inspired' drinks with added vinegar or probiotics are the same as traditionally fermented kombucha. Confusion over alcohol content and whether kombucha is safe for all consumers. The Verified Seal gives shoppers a clear understanding of the product in their hands, and the knowledge that KBI is there to ensure it. From a manufacturer's perspective, what does the process of certification look like in terms of time, cost and resources? It’s a dream come true! For producers, we have made this initial phase of verification easy to adapt. Once a company submits the application form, we send our production description form for them to fill out. The responses are evaluated by our team at KBI and the Verified Seal is then awarded based on compliance with the Code of Practice. The process takes four to six weeks and the cost to each company is based on the volume of production. Once they have been awarded the Verified Seal, they are then able to use it on their product label and in promotional materials. The company applying must also submit a notarised affidavit ensuring the authenticity of the submission and their answers. How do you expect the Verified Seal to impact shelf positioning and brand differentiation in an increasingly crowded RTD beverage market? The Verified Seal provides a strong differentiator at the point of purchase. As kombucha competes with sodas, functional waters, and other fermented drinks, the seal communicates clearly based on the three designations: raw and unpasteurised, from concentrate, and pasteurised, allowing consumers to make a more informed purchase. Retailers and distributors can also use it as a quick reference when deciding which products meet their particular needs based on the designation of the seal. It is a tool to guide all in an informed and yet clear manner. Standards can vary widely across regions – how does the Verified Seal align with international food and beverage regulations, and do you anticipate it becoming a global benchmark? When the USDA Organic Seal was first introduced, there was no global consensus on what 'organic' meant. Different regions applied their own definitions, which created confusion for consumers and challenges for producers. Over time, by offering a clear, trusted framework, the organic seal became a benchmark that governments and trade partners around the world recognised and aligned with. Today, it’s not just a US programme, it’s a global point of reference. The Verified Seal for kombucha is taking a similar path. While standards for fermented beverages still vary across regions, the seal is designed to align with core international principles of food safety, transparency and authenticity. By grounding it in the existing KBI Code of Practice as an accepted framework, we’re reducing friction for producers while giving consumers confidence in what they’re buying. Our expectation is that, just as the organic seal evolved from a domestic initiative into a global benchmark, the Verified Seal will gain traction first within the industry, then with regulators, and eventually serve as the international gold standard for authentic kombucha. One obvious difference, though, is that we’re starting internationally and staying that way. What conversations has KBI had with regulatory bodies to ensure recognition of the seal? KBI has been in discussions with several regulatory bodies. In fact, I have devoted the last two years interviewing several certification bodies in America and Europe and gathering information to discover the best way to present the Verified Seal to the world. The information I have gathered has helped guide the decision to make the program in-house for the pilot launch, and as we gain more traction, we can involve third-party regulatory bodies. Beyond GT's Living Foods as the first adopter, what interest have you seen from other kombucha brands so far? We are honoured that GT’s Living Foods is the first adopter, as he is the pioneer in bringing kombucha to the market. In addition, we’ve received strong interest from both established and emerging brands across North America, Europe and Asia. From my desk, as the director of KBI, I am able to have many conversations with producers from around the world and finally, through many years of refining the programme, we can now offer exactly what they are asking for. Many producers see this as an opportunity to validate the quality they’ve always delivered, while others view it as a tool to differentiate themselves in competitive markets. The momentum suggests the seal will quickly become a widely recognised mark across the category. Do you expect the Verified Seal to inspire similar standardisation efforts in other fermented beverage categories? Yes, kombucha is just the beginning. We’re already seeing parallel conversations happening in water kefir, tepache and other fermented categories that face similar challenges around authenticity and labelling. KBI’s programme could serve as a model for creating consumer-facing seals in other parts of the functional beverage landscape. Looking ahead, how do you see kombucha evolving as part of the wider functional beverage market? What role will the seal play in that journey? Kombucha is well-positioned at the intersection of health, flavour and natural fermentation. As the functional beverage space grows, consumers will demand greater transparency and proof of efficacy.

UK chocolate brand Gnaw has presented its Christmas chocolate line-up ahead of the 2025 festive season. This year, the brand’s Christmas offerings take the form of fun characters that capture the festive mood while packing in ‘joyful’ seasonal favourite flavours, ideal for stocking fillers. Each using Gnaw’s blend of Colombian chocolate combined with bold and nostalgic flavours, the new product range includes Gingerbread Dudes, Cool-Mint Penguins, Nutcracker Soldiers, and Christmas Puds. Gnaw spokesperson Josh Patterson said that the Christmas Puds aim to conjure up “happy family memories of fruity, lightly spiced dessert,” while the Gingerbread Dudes offer hints of ginger, Cool-Mint Penguins include peppermint, and the Nutcracker Soldiers contain popcorn and peanut inclusions. The new products form part of the festive range alongside the recently launched Apple Strudel and Cherry Almond Tart bars.