Unifor, Canada’s largest private-sector union, is calling for clarity from Diageo regarding the future of its Crown Royal whisky production following the announcement of the impending closure of the Amherstburg bottling facility in Ontario. “We are just months away from the planned closure of the Amherstburg plant that currently blends and bottles Crown Royal without additional Canadian capacity to take over the work that they claim will still be done in Canada,” Unifor said in a statement. This decision, part of Diageo's broader cost-saving initiative, has raised concerns about job losses and the integrity of the Crown Royal brand. Diageo, a UK-based global leader in beverage alcohol, revealed last month that it plans to cease operations at the Amherstburg plant by February 2026. The company intends to consolidate its bottling operations, shifting some capabilities to various facilities in the US to enhance its North American supply chain and support long-term growth objectives. While Diageo maintains that Crown Royal will “continue to be blended in Canada for all markets, including the US,” and that “to be labelled Canadian Whisky, the whisky must, among other things, be mashed, aged, and distilled in Canada – just as Crown Royal is and will continue to be". The union is demanding specific details about which US facilities will take over bottling responsibilities and how this transition will affect the quality and authenticity of Crown Royal as a Canadian whisky. Unifor Local 200 president John D’Agnolo criticised Diageo's vague communications: “The decision to shutter Amherstburg and kill more than 200 Canadian jobs was made in a boardroom in England by people who do not understand the history of the brand, with an American spin doctor tasked with addressing valid concerns about the legitimacy of maintaining Crown Royal as a true Canadian whisky". He continued: "It’s time for Diageo to come clean on how it plans to bottle Crown Royal past February of next year – beyond vague statements of multiple sites in the US and unspecified plans to mash, blend, age and distill in Canada”. He highlighted the importance of local water and ingredients in the current blending process at the Amherstburg site, noting the potential quality risks associated with shipping unbottled whisky to the US. The loss of jobs has sparked outrage not only from union representatives but also from Ontario Premier Doug Ford, who has publicly condemned Diageo's decision. Ford urged consumers to support local producers and suggested that the company could face backlash for its actions. Diageo has not yet responded to Unifor's demands for further clarification, but the company previously stated that it would maintain a significant operational presence in Canada, including its headquarters and other facilities in Gimli, Manitoba, and Valleyfield, Quebec. In January of this year, following the inauguration of President Trump, Diageo announced plans to construct a plant in Montgomery, Alabama, a notorious anti-union ‘Right-to-Work’ state. Unifor says it is concerned that once Diageo alters the made-in-Canada process for Crown Royal, it will continue to shift jobs south of the border, further undermining Canadian employment in the beverage alcohol sector. The decision to close the Amherstburg facility aligns with Diageo’s Accelerate programme, which aims to achieve approximately $625 million in savings over three years. This includes streamlining operations and consolidating production to enhance efficiency. However, the shift has raised alarms about the long-term implications for Canadian jobs and the authenticity of a brand that has long been a symbol of Canadian whisky.

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. This ambitious venture marks a pivotal moment for the site, which has a tumultuous history following the closure of tobacco brand Philip Morris' operations in 2009. The area had struggled to attract significant investment until the beverage campus announcement, which was initially hailed as Cabarrus County's largest economic development initiative. The project’s total investment was recently increased from $1.1 billion to $1.5 billion, reflecting the growing confidence and commitment of the involved companies. In 2022, the partners received updated incentives, with Rauch investing $680 million for a state-of-the-art can-filling operation, while Red Bull and Ball Corporation committed $424 million and $383 million, respectively, to establish a regional distribution centre and a can manufacturing facility. However, the timeline for construction has faced delays, with initial operations projected to start in late 2022, now finally underway in 2025. The decision to proceed with construction comes after several years of uncertainty, during which the project was postponed multiple times. While Red Bull has not disclosed the specific reasons for these delays, the current momentum suggests a renewed focus on expanding production capabilities in response to increasing demand for energy beverages. The Grounds at Concord, encompassing over 2,000 acres, is transforming into a hub for industrial activity, attracting investments from various sectors. Key takeaways: Investment: $1.5 billion campus by Red Bull, Rauch and Ball Corp. Job creation: Approximately 700 jobs anticipated. Production capacity: Up to 3 billion cans of Red Bull annually. Location: Former Philip Morris site in Concord, North Carolina. Project history: Initially announced in 2021, faced multiple delays.

Wisdom Natural Brands, owner of the SweetLeaf stevia brand and other natural sugar alternatives, has appointed long-time company consultant Aaron Henderson to the role of CEO. He succeeds Michael May, a founding family member who has led the company since 2021 and remains chairman of the board. Henderson began his career in the industry nearly 25 years ago as Wisdom’s director of marketing, two decades after James A. May Sr. introduced stevia to the US. Since then, he has handled multiple consulting engagements with the company through The Touch Agency, a brand-building firm focused on natural foods. His 18-year tenure included the last five as its chief executive. He joined Wisdom’s board of directors in 2024 amid the beginning of a new growth initiative for the company. As CEO, he will spearhead a comprehensive brand update, portfolio expansion, omnichannel optimisation plan and leadership changes designed to raise awareness of the SweetLeaf brand among a new generation of consumers seeking natural, zero-calorie sugar substitutes. Henderson commented: “Wisdom both pioneered and popularised the use of stevia in the US. In the process, the company reshaped the sweetener market by giving consumers trying to reduce their sugar intake an alternative to artificial sweeteners like aspartame and sucralose.” Outgoing CEO May, who owns Wisdom with his three siblings, said that Henderson knows the business “inside and out,” bringing an “exceptionally deep” understanding of the natural food channel due to his experience with hundreds of other natural brands. “At a time when the country is becoming increasingly interested in healthy eating habits and the stevia market is tracking at a 9.7% CAGR, he is unquestionably the right person to drive our next phase of growth,” May continued. Commenting on his new role, Henderson added: “I believed in the mission 25 years ago when I joined the company as marketing director, and I believe in it even more today. Becoming CEO is a full-circle moment that gives me an opportunity to modernise the brand with a line-up of creative new products that will advance our mission of making a difference in people's health.”

The Rainforest Alliance has announced the launch of a new regenerative agriculture certification solution, designed to provide farmers and companies with a science-based standard to track their impact on soil health and biodiversity. Announced yesterday (9 September 2025), the solution is launching with an initial focus on coffee. It aims to help coffee farmers build more resilient livelihoods and support the restoration of ecosystems across tropical landscapes. From early 2026, certified regenerative products will bear the solution’s distinct seal. This shows consumers that these products come from farms and companies that are committing to regenerative agriculture practices. Regenerative agriculture aims to reduce farming’s impact on the environment, described by the Alliance as a ‘climate-smart’ and ‘promising’ approach. It can also improve farmers’ livelihoods – recent studies show regenerative practices can improve income by up to 20-30%. The Rainforest Alliance has integrated these principles into its new Regenerative Agriculture Standard, providing a clear pathway for measuring progress and outcomes across five key impact areas: soil health and fertility, climate resilience, biodiversity, water stewardship and livelihoods. By effectively implementing these practices, coffee producers can build more productive and resilient farms while unlocking new market opportunities, the Alliance said in a statement announcing the launch. Independent auditors will periodically visit farms and companies to ensure they are meeting these standards. When they do, they will be awarded certification and permitted to display the regenerative seal on their products. The announcement comes as extreme weather and environmental degradation continue to disrupt crop yields, supply chain stability and commodity markets. These challenges are impacting the livelihoods of millions of coffee farmers, particularly smallholders who produce over 70% of the world’s coffee. Santiago Gowland, CEO of The Rainforest Alliance, said: “Markets need to move beyond a ‘do no harm’ mindset to one that repairs and restores. Now is the time to transition to a new model of agriculture – one where every cup of coffee gives back more than it takes from the land and the people who care for it.” “After years of research and collaboration with farmers and companies, we are proud to introduce a Regenerative Agriculture Certification to help drive this shift.” Sourcing Rainforest Alliance Certified Regenerative coffee can enable brands to make claims based on credible data, strengthen their ESG performance and meet rising consumer demand for more environmentally friendly products. The Regenerative Agriculture Standard is already being implemented across coffee farms in Brazil, Costa Rica, Mexico and Nicaragua. Companies already sourcing from these farms are set to launch their first Rainforest Alliance Certified Regenerative coffee products to market in 2026.

JPL Flavours, the UK's only flavourist-owned flavour house, has officially opened the doors to its new headquarters in Bromborough, Wirral, marking a milestone in the company's growth trajectory. The £11 million investment reflects JPL's commitment to expanding its operations and enhancing its innovative capabilities in the competitive flavour industry. The new facility spans 75,000 square feet, significantly increasing JPL Flavours’ production capacity and enabling the company to deliver an exceptional range of flavour solutions to its clients. This expansion comes on the heels of a successful nine years of trading, during which JPL has established itself as a leader in flavour innovation while remaining true to its family-led roots. 2025 has proven to be a transformative year for JPL Flavours, highlighted by the recruitment of key industry talents, including Nick Dyson, who joins as chief flavourist. The new headquarters is equipped with cutting-edge technology, positioning JPL Flavours among the most technologically advanced flavour houses in the UK. Notably, the facility integrates AI support systems that will streamline production processes and enhance customer service. This technology enables JPL to optimise flavour creation and ensure rapid lead times for clients. The headquarters also features 16 dedicated team labs, allowing customers to collaborate closely with JPL staff in developing bespoke sweet, savoury and beverage flavours. Managing director and founder Jake Lavelle said: “We’re on a mission to raise the bar for digital innovation in the flavour industry. We’ve built the new headquarters with efficiency, sustainability and innovation in mind – we can’t wait to show our customers. He continued: "The new premises will provide a great home for the team and be a place where our ideas can come to life”.

Sidel will launch its EvoBlow Laser technology during Drinktec 2025, taking place from September 15-19 at the Munich Trade Fair Centre. This technology promises to enhance efficiency, sustainability and design flexibility in the production of PET and recycled PET (rPET) packaging. Sidel’s president and CEO, Pietro Cassani, commented: “Sidel has led the way in blowing technology for over 45 years. The EvoBlow Laser is a game-changer that will reshape the industry again, setting a new standard for line efficiency and opening new lightweighting possibilities.” Historically, halogen technology has dominated the PET packaging market, but its limitations have become increasingly apparent. EvoBlow Laser addresses these challenges by employing precision heating through up to 36 heating lines, compared to the eight zones used in traditional methods. This increased control allows for the production of lighter yet stronger containers, a feat achieved through the creation of invisible ‘power rings’ that enhance structural integrity without adding material. The EvoBlow Laser's ability to deliver consistent quality is particularly noteworthy. Unlike halogen solutions, which are sensitive to environmental conditions, the laser technology operates independently, ensuring uniform results across all production runs. This stability not only streamlines operations but also reduces the need for frequent adjustments, thereby enhancing overall productivity. The EvoBlow Laser technology is designed to meet the growing demands for cost reduction and sustainability in production. Its cold start capability eliminates downtime, allowing for immediate readiness and reducing the need for standby modes. Additionally, live speed modulation enables real-time adjustments to production speeds, further optimising line efficiency. From a sustainability perspective, the EvoBlow Laser supports increased use of rPET, as it is less sensitive to material variations. The technology also significantly reduces preform waste by up to 50% compared to traditional solutions, highlighting its potential to make packaging processes more environmentally friendly. The technology has already gained traction through rigorous field testing in collaboration with Refresco. Coert Michielsen, chief supply chain officer at Refresco, said: “After 45 years of halogen technology, we are now entering a new era. I firmly believe that laser oven technology will become the new standard.”

Bol Foods, a player in the fresh soup market, has unveiled its latest product innovation: Protein Thai Green Noodle Power Soup. The new offering is designed to meet the increasing consumer demand for nutritious, convenient meal options as the food industry shifts towards health-focused eating. Now available in Tesco, with plans to expand to Sainsbury’s and Amazon by 17 September, Thai Green Noodle Power Soup features a creamy coconut base infused with lemongrass, chilli and ginger. Packed with rice noodles, green beans and edamame, the soup delivers a satisfying and flavourful experience. Each pot contains 24g of protein, 12g of fibre and contributes two of the recommended five daily servings of fruits and vegetables, making it an appealing choice for health-conscious consumers. Bol Foods aims to address a key barrier to fresh soup purchases: satiety. According to the Bol Consumer Insights Panel from August 2025, consumers often find that traditional soups do not provide enough fullness. In response, Bol has prioritised high-protein and high-fibre ingredients to enhance the nutritional profile of their products, reinforcing their position as a leader in the fresh soup category. The launch of the soup aligns with the growing popularity of Thai cuisine in the UK, which has seen a 23% year-over-year increase in retail sales, according to Kantar. Thai Green curry is among the top three Thai dishes favoured by UK consumers, further positioning Bol’s new offering to capture market interest. The suggested retail price for the new soup is £3.30, making it an accessible option for consumers seeking healthy and convenient meal solutions.

Little Moons, a brand known for its unique frozen snacks, has unveiled its latest offering: Chocolate Fudge mochi ice cream. This new flavour, which hits Tesco shelves today, is poised to redefine indulgent snacking with a lighter, vegan-friendly option that caters to the growing demand for mindful treats. The Chocolate Fudge mochi ice cream is designed to provide a rich, creamy experience while maintaining a focus on health-conscious consumption. Each portion, containing only 70 calories, is crafted from velvety milk chocolate ice cream enhanced with non-dairy chocolate fudge pieces, all enveloped in Little Moons' signature mochi dough. The new product aims to attract both chocolate lovers and those seeking guilt-free snacks Ross Farquhar, director of marketing, innovation and sustainability at Little Moons, emphasised the brand's commitment to mindful indulgence. "We all love chocolate, but as we become more conscious about how much we indulge, we’re looking for ways to enjoy it more mindfully," he said. The Chocolate Fudge mochi ice cream offers a satisfying chocolate hit in a portion-controlled format, making it an ideal choice for cozy nights in. This launch follows the introduction of the Brown Butter Caramel flavour earlier this year, marking a strategic expansion of Little Moons' product portfolio. The company is not only diversifying its offerings but also enhancing its brand identity with a bold new logo and packaging design that reinforces its position in the global snacking market. Little Moons is positioning itself as a leader in the frozen and chilled snack category, redefining these aisles as destinations for indulgence. The brand’s focus on quality ingredients is evident, as the Chocolate Fudge flavour is gluten-free, vegan, and free from artificial additives, appealing to a wide range of health-conscious consumers. Available for an RRP of £5.00, Chocolate Fudge mochi ice cream will initially be sold at Tesco, with plans for broader distribution across major retailers starting in October. This strategic rollout aims to capitalise on the increasing consumer interest in innovative and healthier snack options as the autumn season approaches.

Heineken’s Strongbow cider has become the first major alcohol brand to incorporate NaviLens technology, designed to support visually impaired people, into its packaging. Strongbow’s cider products now feature a NaviLens QR code – a high-contrast, smartphone-readable marker designed to help blind and partially sighted consumers find, understand and engage with the product. The code links to the NaviLens app, which shares key details such as ingredients and ABV, alongside brand content and store navigation. The initiative forms part of Strongbow’s partnership with inclusive marketing agency Purple Goat, part of WPP Media, to assess the accessibility of its drinks in line with its ambition to become ‘the world’s most inclusive cider brand’. Purple Goat led research into how Strongbow’s packaging is experienced by blind and visually impaired consumers, drawing on feedback to identify real-world barriers and help shape a more accessible approach to packaging for these communities. Research shows that 90% of disabled consumers face accessibility issues when shopping, and according to the Royal National Institute of Blind People, nine in ten people with sight loss find information packaging difficult or impossible to read. Dom Hyams, global client director at Purple Goat, said: “Inclusive branding goes beyond aesthetics – it’s about ensuring everyone feels represented, valued and engaged as customers”. He added: “There is a huge opportunity for brands to connect with what is often an untapped customer base by simply thinking through an accessible and inclusive lens from the outset. True brand strength comes from understanding all customers' needs and naturally a product and brand experience that creates loyalty, connection and, with it, commercial growth.” NaviLens is currently used in UK public transport and by some brands across the F&B industry, though its use still is not widespread in FMCG. Other food and beverage brands to incorporate NaviLens technology into their packaging include Müller and Kellogg Company .

Red Bull has introduced its latest Winter Edition energy drink flavour ahead of the season, Fuji Apple and Ginger, available with and without sugar. The drink combines the sweet taste of Fuji apples with spicy and earthy ginger notes, described by the brand as a ‘perfect pairing for winter enjoyment’. According to Red Bull, the NPD has already received positive feedback from consumers, who have described it as ‘zingy,’ ‘refreshing’ and ‘giving a boost’. Vypr research found that nearly three quarters of consumers find the flavour appealing, more so for consumers under the age of 35. The new flavour is launching in a gradient effect can transitioning from warm red to yellow, designed to stand out on-shelf and encourage trial. It follows the success of Red Bull’s second Winter Edition, Iced Vanilla Berry, in 2024, which drove engagement of flavours over the winter period. Editions continue to drive innovation for the brand, with its recently launched Sugarfree Lilac Edition responding to successful flavour testing and introduced to market in the summer. Red Bull Winter Edition Fuji Apple and Ginger is available at Sainsbury's now, with additional UK retailers to follow in October. It is launching in both full-sugar and sugar-free varieties, in single 335ml and 473ml cans and a multi-pack of four 250ml cans, as well as a full-sugar single 250ml can.

Jacobs Douwe Egberts Peet’s’ Kenco brand has announced the launch of a new seasonal instant latte product, Pumpkin Spice Latte, now available at Tesco stores across the UK. The new addition to the coffee brand’s portfolio capitalises on the ongoing popularity of pumpkin spice – a trendy seasonal flavour that evokes strong emotional associations with autumn. Market data demonstrates the flavour trend’s role as a proven category driver, with the pumpkin spiced product market expected to rise to a value of £1.7 billion by the year 2031. Additionally, Kenco noted a shift toward at-home coffee consumption, with sales up 10% in the in-home frothy coffee category according to Nielsen. Drawing on this, Kenco launched its latest innovation aiming to drive impulse purchases around seasonal momenta and recruit younger shoppers who are drawn to the flavour – according to Allegra’s 2025 Project Café report, it is most popular with those aged 35 years and under. The sachet format is designed for convenience, enabling consumers to enjoy coffee shop-quality lattes from the comfort of their homes. It can also be enjoyed either iced or hot. Maria Kabalyk, head of category and shopper at Jacobs Douwe Egberts Peet’s, UK and Ireland, said: “Our new Kenco Pumpkin Spiced Latte directly addresses consumer demands driven by seasonal trends, appealing directly to the younger generation's desire for innovative on-the-go coffee flavours”. She added: “By offering this delicious new flavour in a convenient format, we are supporting retailers in their choice to capitalise on the growing consumer desire for a wider range of high-quality, convenient coffee choices”. Kenco Iced/Hot Pumpkin Spiced Latte is available in packs of eight 15.2g sachets at a price of £1.99 per pack.

Sproud, a Swedish brand known for its pea protein-based milk alternatives, has unveiled its latest product: a low-sugar matcha drink designed to cater to consumer interest in plant-based beverages. The launch comes on the heels of Oatly's recent introduction of a matcha product, highlighting the competitive landscape in the alternative milk market. The new Sproud Matcha drink is crafted from high-quality ingredients, including matcha and spirulina, and is notable for its unique foamable quality, setting it apart from other matcha alternatives. With a formulation that includes 2.5% pea protein and minimal sugar, Sproud aims to attract health-conscious consumers seeking nutritious and versatile drink options. The product can be enjoyed hot or cold, making it suitable for various occasions throughout the day. Sara Berger, CEO of Sproud, said: “Matcha is having a moment: consumers are increasingly looking for more variety in drinks. Providing healthy plant-based alternatives is our identity, so we are thrilled to be able to add Sproud Matcha to our range and keep our customers happy from the first thing in the morning to the last thing at night.” FoodBev feature: Game, set, matcha – The green powder taking the world by storm. Read more The UK matcha market has seen significant growth, generating £38.7 million in retail revenue in 2024, with projections indicating that the market could double by 2030. This surge in popularity presents a lucrative opportunity for brands like Sproud to capture a share of this expanding segment. This launch follows the company's recent achievement of B Corp Certification in August. Additionally, Sproud’s products have gained traction in major retailers, including listings in Sainsbury’s stores nationwide, further solidifying its presence in the competitive plant-based market. Sproud Matcha is now available for purchase in 1l cartons through the Sproud website, marking a strategic entry into the matcha beverage category that aligns with current consumer trends favouring plant-based and low-sugar options.