Lindt & Sprüngli has launched a new line of decadent chocolate bars, aimed at enhancing the post-meal indulgence experience for UK consumers. The latest offerings in the Les Grandes and Creation ranges feature luxurious, dessert-inspired fillings that cater to the evolving chocolate preferences of the nation, as revealed in recent consumer research. The new Les Grandes Fruit & Nut bar boasts high-quality ingredients, including perfectly roasted hazelnuts and succulent raisins, all enveloped in smooth Swiss milk chocolate. This product represents an elevated take on traditional nut bars, designed to appeal to consumers seeking a satisfying treat after their meals. Additionally, the Creation range has expanded with new flavours such as Hazelnut Wafer and Caramel, alongside existing favourites like Crème Brûlée and Pistachio Delight. Each square in these bars is crafted to deliver a unique taste experience, reminiscent of gourmet desserts, thus positioning Lindt as a leader in premium chocolate indulgence. Research commissioned by Lindt indicates that over half of UK consumers (55%) consider chocolate their preferred choice for post-meal indulgence, with the evening hours of 5pm to 9pm being the peak time for consumption. Notably, 42% of respondents reported a preference for chocolate over other dessert options, underscoring the brand's strategic focus on this segment of the market. Stefan Bruderer, master chocolatier at Lindt, commented on the findings: “Our research revealed that 40% of the UK prefers unique tastes and textures in their chocolate. We pride ourselves on delivering the best quality and taste with our iconic Swiss chocolate, and we’re excited to expand our Les Grandes and Creation lines to elevate that experience.” The chocolate bars are now available in supermarkets nationwide in the UK, including Tesco, Sainsbury’s, Morrisons, Asda and Ocado, with a recommended retail price of £4.75. This pricing strategy positions Lindt as an accessible luxury, appealing to a broad consumer base while maintaining its premium brand identity. Lindt’s commitment to quality is further reflected in its sourcing practices, as the company continues to emphasise sustainable cocoa sourcing through its Lindt & Sprüngli Farming Program, which has been in place since 2008.

Novonesis and Novo Nordisk have established a research collaboration aimed at developing innovative solutions to enhance wellbeing through microbiome science. The partnership seeks to explore the intricate relationships between gut health and metabolic conditions, including obesity and its associated complications. The collaboration will focus on creating synbiotic food supplements that combine probiotics and prebiotics, targeting critical health parameters such as blood glucose and cholesterol levels. Probiotics are live microorganisms that confer health benefits, while prebiotics serve as the essential fuel for these beneficial microbes. This dual approach aims to leverage the gut microbiome's potential to improve metabolic health outcomes. Henrik Joerck Nielsen, executive vice president of human health biosolutions and strategy at Novonesis, said: “At Novonesis, we are committed to advancing our understanding of the human microbiome and its crucial role in digestion, immunity, mood and overall wellbeing. This collaboration with Novo Nordisk will deepen our insights into the gut microbiome’s role in metabolic health and help us identify innovative products that support it.” Obesity, increasingly recognised as a chronic disease by the World Health Organization, is linked to over 200 health complications, including type 2 diabetes and cardiovascular disease. The partnership aims to not only develop effective synbiotic products but also to investigate how the gut microbiome can be used to monitor and predict individual health trajectories. This includes exploring novel biomarkers to assess the efficacy of microbiome-based interventions. Professor Nadeem Sarwar, corporate vice president and head of the Transformational Prevention Unit in Obesity at Novo Nordisk, added: “Obesity is a complex disease influenced by multiple factors, including hormones and genetics. Our understanding of the gut's role in maintaining metabolic health is evolving, and this collaboration is crucial for developing scalable, science-based solutions to prevent obesity and its consequences.” As part of its holistic approach to combating obesity, Novo Nordisk is committed to building multi-sector partnerships that foster innovation in preventive health solutions. The collaboration with Novonesis aligns with this mission, aiming to deliver impactful biosolutions that promote long-term health across various life stages.

Natra, a European producer of private label and co-manufactured chocolate products, has announced the acquisition of Bredabest, a Dutch supplier of peanut butter and peanut-based ingredients. This partnership is poised to create a key player in the sweet spreads and confectionery sector, leveraging both companies' strengths to better serve customers across Europe and beyond. Founded in 1996, Bredabest is well-regarded for its pure and natural spreads, particularly in the burgeoning organic peanut butter segment. The company has established a robust reputation for quality and reliability, supplying 100% pure peanut butter to retailers, fast-moving consumer goods brands, and other food producers in over 30 countries. With the acquisition, Bredabest will continue to operate under its existing brand, ensuring continuity for its customers and suppliers while gaining access to Natra’s extensive distribution network and resources. Natra, known for its position in the hazelnut chocolate spread market, views this acquisition as a complementary addition to its portfolio. The integration of Bredabest’s expertise in peanut processing with Natra’s established global platform is expected to enhance product offerings and create cross-selling opportunities. This strategic alignment supports Natra’s ambitious growth strategy, which has recently included the acquisition of Belgian chocolate producer Gudrun. Armando Santacesaria, CEO of Natra, said: “Pieter and Rainier have built a fantastic business that is complementary to our operations”. He highlighted that the combined strengths of Natra and Bredabest will enhance their customer offerings and accelerate their journey to becoming the preferred partner in snacking and indulgence. Pieter Stienen, founder and CEO of Bredabest, echoed this sentiment, added: “We are pleased to join forces with Natra, a strong long-term partner to take Bredabest into its next phase of growth”. Stienen and his business partner, Rainier van Rey, will remain shareholders and continue in their current roles, ensuring that Bredabest’s entrepreneurial spirit and customer-focused values are preserved. The transaction is subject to regulatory approval but is expected to bolster both companies’ positions in the competitive F&B market, particularly in the growing segment of sweet spreads. Bredabest operates two state-of-the-art processing facilities in the Netherlands, which will enhance Natra's production capacity and capabilities. Featured image: © Bredabest

Ben & Jerry’s is capturing the snackable ice cream segment with its latest product, Brookies & Cream ‘Peaces’, now available in the UK. The new offering combines the brand’s signature brownie batter ice cream with a sweet cookie core, all enveloped in a white coating and finished with chocolatey crumbs, creating a convenient spoon-free treat. Joao Piva, the Flavour Guru at Ben & Jerry’s, said: "We know our fans love all things delicious and convenient, and we’ve been hearing them cry out for more snackable options". The new product is designed to provide a satisfying sweet fix without the need for utensils, appealing to consumers looking for on-the-go indulgence. Brookies & Cream ‘Peaces’ are crafted with Fairtrade Certified sugar, cocoa and vanilla, reinforcing Ben & Jerry’s commitment to ethical sourcing and sustainability. Set to retail at £4.50, Brookies & Cream ‘Peaces’ aims to tap into the booming snackable dessert market, which has seen increasing consumer interest in bite-sized, shareable treats that cater to a variety of occasions.

The National Geographic Society has partnered with PepsiCo to launch the 'Food for Tomorrow' programme, aimed at transforming the global food system through regenerative agriculture practices. This initiative seeks to address pressing challenges such as soil degradation and the impending pressures of a growing global population, projected to reach 10 billion by 2050. The collaboration will leverage the storytelling prowess of National Geographic alongside PepsiCo’s expertise in the food and beverage sector. By funding projects driven by National Geographic Explorers, the programme will highlight innovative agricultural methods that restore soil health and enhance biodiversity. Through compelling narratives and data visualisation, 'Food for Tomorrow' aims to engage farmers, businesses and consumers in adopting sustainable practices. As highlighted by Jill Tiefenthaler, CEO of the National Geographic Society: “Our future will be shaped by how we grow our food today – and we’re reimagining what’s possible when that system nourishes both people and the planet”. The initiative aims to inspire a global movement towards sustainability, emphasising the importance of nurturing both people and the planet. PepsiCo, which has committed to implementing regenerative practices across 10 million acres by 2030, recognises the urgent need for change in the agricultural landscape. CEO Ramon Laguarta said: “Climate change is putting unprecedented pressure on the global food system, and farmers feel it every day. As a company rooted in agriculture, we know just how fragile – and vital – that system is. But there are solutions that can help make businesses and farmers more resilient.” The partnership seeks to equip farmers with the tools and knowledge necessary to build resilience against climate impacts while enhancing productivity. It will initially support five National Geographic Explorers who will document the stories of farmers and communities embracing regen-ag. Additionally, it will provide grants for innovative proposals that aim to scale these practices globally. A dynamic data visualisation tool is also in development, set to be published in 2026, which will showcase the positive impacts of regenerative agriculture on farming resilience.

Sappi Europe has introduced two new recyclable, high-barrier paper innovations designed to help brands meet tightening EU packaging regulations. The solutions offer a paper-based alternative to plastic and multilayer foils, ready for today’s fast-paced manufacturing lines. Both are designed with performance and sustainability in mind. Guard Pro OHS is a heat-sealable, high-barrier paper designed for applications such as flow wraps, sachets and pouches. It offers protection against oxygen, water vapour, grease and MOSH/MOAH. These barrier properties help extend shelf life, preserve aroma and product quality, and protect contents from contamination. The paper has enhanced mechanical properties, which lead to better runnability on packaging machines, Sappi said. It is available in two finishes: natural (62, 72 and 92 g/m²), and gloss (77, 87 and 102 g/m²). It is suitable for direct food contact, with typical food applications including snacks, dry foods, ice cream flow wrap, where freshness and compliance are key. The other new solution, Guard Pro OMH, offers similar barrier properties to OHS – but is designed specifically for cold-seal applications. The innovation is described as a cost-effective solution for applications where heat sealing is not needed. With improved oxygen barrier properties compared to OHS, Guard Pro OMH fits a wide range of food and non-food uses. Due to the particularly smooth surface, the paper offers ‘excellent’ conversion results in metallization, Sappi noted, making it ideal for metal deposition and further conversion to ultra-high barrier applications. The paper is available in an uncoated natural version (60, 70 and 90 g/m²) and a glossy (75, 85 and 100 g/m²) version. The choice between both solutions aims to provide packaging engineers with more control over sealing method, production speed and material costs, without compromising recyclability or protection. Filip van Ranst, sales director at Sappi, said: “With Guard Pro OHS and Guard Pro OMH, we’re giving the market more flexibility and choice when selecting recyclable, high-barrier papers”.

Unilever’s CEO, Fernando Fernandez, has revealed that the company has initiated an assessment of its top 200 leaders amid efforts to boost performance and tackle ‘mediocrity’. Fernandez, who was appointed to the role of CEO in March 2025, revealed the initiative on 3 September during the annual Barclays Global Consumer Staples Conference. The company is working with consulting firm Korn Ferry to review top 200 leaders “one by one,” he stated, to ensure benchmarking with the market. “Are they good enough, are they at the level that Unilever deserves, yes or no,” Fernandez said, adding that the company expects a 25% leadership refreshment following the assessment. Over the last 18 months, Fernandez confirmed that Unilever has reduced its white-collar workforce by 18%. This comes amid targets to deliver $800 million cost savings by the end of 2026, with the CPG giant currently on track to achieve $650 million of cumulative savings by the end of this year. “We have absolute accountability now in the company,” Fernandez said. “We are ensuring ruthless execution everywhere.” He continued: “In every market we have codified what metrics we will measure. All our operators…know what they have to deliver. We are fed up with the mediocrity that we have in some places. We are attacking that fast.” The company saw sales growth of 3.4% in the first half of 2025, with positive volume growth across all business groups in the second quarter. Unilever is prioritising particular investment in the US and India, and is on track to complete the demerger of its ice cream unit – announced in March last year – by mid-November 2025. The operational separation is now complete, with Fernandez noting that the demerger is having a “significant” impact on the group’s financials. “Our first half performance positions us well for the full year,” Fernandez commented on the results. “In the second half, we expect further acceleration in emerging markets, particularly in Asia, and sustained momentum in developed markets.” “We are building a marketing and sales machine that drives desire at scale in our power brands and ensures execution excellence across all channels to deliver consistent volume growth and gross margin expansion.”

From limited-edition packaging to the revival of long-forgotten flavours, food and drink companies are finding that the past can be a powerful tool for future growth. In this feature, Tom Ellis and Liz Thompson of Brand Genetics explore how nostalgia is shaping consumer behaviour – and why it’s fast becoming one of the industry’s most valuable strategies. Nostalgia isn’t just a feeling; it’s a force. From soda cans and pizza boxes to ’90s mascots and retro packaging, F&B brands are rediscovering the power of memory to drive emotional connection, consumer engagement and commercial success. As shoppers seek out tastes and experiences that spark joy, they’re embracing nostalgia in ways that are reshaping the industry. Recent campaigns and product revivals demonstrate the significant impact this strategy can have. For example, McDonald’s reintroduced Happy Meals for adults, complete with retro toys redesigned by streetwear brand Cactus Plant Flea Market. The limited-time campaign sold out quickly, boosted in-store traffic by over 30% and generated viral buzz, proving that adults still crave childhood joy. Pizza Hut launched an AR Pac-Man game on its boxes, blending 1980s nostalgia with modern tech. The result? Strong online engagement and an 8% increase in same-store sales. Cadbury celebrated its 200th anniversary by releasing Dairy Milk bars in vintage wrappers and relaunching a discontinued fan-favourite bar. The nostalgic packaging sparked emotional responses, strong engagement and positive PR, reinforcing the brand’s timeless appeal. It’s not just the big players either. UK’s Waitrose recently reported a surge in demand for retro classics like Arctic roll, pineapple upside-down cake, chocolate fondant, Capri Sun, Ambrosia custard and Pot Noodles. Ocado noted a similar trend, with sales of '90s crisp flavours like Smith’s crispy bacon Frazzles and salt and vinegar Chipsticks jumping nearly 50% year-on-year. Even alcopops, those pre-mixed alcoholic drinks that defined the 90s, are making a comeback. Brands like Hooch, Reef, Smirnoff Ice and Bacardi Breezer are returning to shelves, driven by nostalgia and a renewed appetite for flavoured convenience. The question now is, why is nostalgia working so well in today’s age? The psychology of nostalgia More than a sentimental longing, nostalgia can be used as a psychological tool that influences behaviour in powerful ways. It makes people more open to change, more social and more willing to spend. The same brain regions that help us recall past memories also facilitate the imagination of future events, thereby fostering a more optimistic outlook. This optimism makes consumers more receptive to new products and experiences. Revisiting shared memories makes people feel less isolated and more empathetic, enhancing their ability to connect with others – and with brands. It’s as if reminiscing trains our social 'muscle,' making us more adept at giving and receiving support. And then there’s the 'nostalgia effect': people literally value money less when they’re feeling nostalgic. Across six experiments, nostalgic participants paid higher prices and parted with their cash more easily because the warm sense of connectedness trumped monetary caution. The emotional reward of nostalgia reduces price sensitivity and increases willingness to pay. From a communications standpoint, nostalgia is a relatability rocket. Research from Kantar shows that 92% of people feel nostalgia makes an advert more relatable, yet only 3% of ads use it. Nostalgia adds a personal layer that makes the ad feel like an extension of the viewer’s own past, elevating likeability, brand attitude, and conversion metrics like purchase intent and repeat buy. So what? Key lessons for brands Nostalgia is a fascinating trend because it simultaneously influences all three behavioural DNA elements: Drivers (emotional comfort and belonging), eNablers (challenging times and digital media cues), and Abilities (like confidence and stress-coping). This makes it a powerful strategic tool – but only if used wisely. Just having heritage doesn’t guarantee emotional resonance. Food and beverage brands keen to lean into nostalgia must apply the critical skills of audience insight and creative thinking to win in an increasingly crowded space. Here’s how: Anchor to what is truly remembered. Reviving brand heritage assets can boost consumers’ ‘self-continuity’ – building reassurance and trust. But it’s not enough to mine your archives. You must revive the assets your audience remembers and attaches meaning to, connecting it to how they experienced the brand. Blend old and new ('newstalgia'). Nostalgia is about connecting past, present and future. Build cultural currency and stay relevant for Gen Z and Millennials by pairing retro cues with a contemporary twist – think flavour upgrades, better nutrition and brand collaborations. Trigger multisensory memory flashes. Sensory cues are the fastest route to triggering memories and that 'warm glow' purchase effect. Nostalgia is strongest when multiple senses fire – especially taste and aroma, but also sound, design and packaging texture. Make it shareable and social. Nostalgia has strong roots in social connectedness. People love bonding over shared memories, especially with food and drink. Invite consumers to share their own stories, fuelling user-generated content to multiply reach and credibility. Use nostalgia and scarcity to justify a premium. Nostalgic sentiment combined with scarcity intensifies the feeling of 'it’s now or never to own a piece of my past'. This reduces price sensitivity by up to 60%. Limited editions and exclusives can strengthen nostalgia-driven willingness to pay. Link to comfort-seeking moments. Tough times heighten the pull of familiar indulgences. Deploy nostalgic SKUs or campaigns when consumers need emotional relief – during cold months, exam seasons or late-night snacking. Looking ahead Nostalgia can be a commercial shortcut to greater relevance, enhanced loyalty, and a price premium – if it is authentic (rooted in your true history and customer experiences), refreshed (updated for today’s tastes and values) and social (sparks stories consumers want to share and connect with). When brands use nostalgia as a way to shape the entire customer experience – not just as a decorative nod to the past – they can turn initial attention into larger baskets and repeat purchases. In a world that’s increasingly seeking comfort, connection and meaning, nostalgia isn’t just a passing trend; it’s a strategy with lasting impact.

Huel, a player in the nutritionally complete meal sector, has launched Daily Greens RTD, expanding its product line to meet the growing demand for convenient and health-oriented nutrition solutions. This new RTD beverage is poised to disrupt the traditional powdered supplement market by offering a refreshing, lightly carbonated alternative packed with essential nutrients. The Daily Greens RTD builds on the success of Huel's existing Daily Greens Powder, now available in a ready-to-drink format that emphasises convenience for consumers with busy lifestyles. Each can contains a blend of 42 vitamins, minerals and superfoods, along with adaptogens and 4g of dietary fibre, designed to support mental clarity, immunity, gut health and sustained energy levels. Notably, the beverage is low in calories (just 25 per can) and sugar (1g), making it an attractive option for health-conscious consumers. Huel's new offering comes in three flavours: Apple, Cucumber & Mint; Peach & Hibiscus; and Blueberry, Lemon & Thyme. The company aims to position the Daily Greens RTD as a versatile addition to consumers' daily wellness routines, appealing to those seeking both taste and nutrition in a convenient package. James McMaster, CEO of Huel, said: “With our new Daily Greens Ready-to-drink, we're transforming a category traditionally dominated by powders by launching this convenient, great-tasting beverage. It’s not just another wellness drink; it’s a smarter, faster way to get complete daily nutrition.” The Daily Greens RTD will be available for purchase on Huel's website and will roll out to major retailers including Sprouts, Target, LifeTime Fitness and Amazon this fall. This expansion into brick-and-mortar stores underscores Huel's ambition to increase its market presence and accessibility to a broader audience. As the health beverage market continues to grow, Huel's entry into the RTD segment signals a significant shift towards more functional, nutrient-dense options that cater to the fast-paced lifestyles of modern consumers.

Strings & Things, a brand under Kerry Dairy Consumer Foods, has unveiled its latest product, Munch Mix, aimed at tapping into the booming cheese snacking market. The new offering features two compartments: one filled with cheddar cheese cubes and the other with either crunchy crackers or pretzels, catering to consumer demand for convenient and nutritious snacks. The cheese snacking category has shown impressive growth, currently valued at £467 million, with Strings & Things reporting an 18% year-on-year increase in sales. As lunchbox occasions plateau, the demand for snacks that extend beyond lunchtime – such as after-school and evening options – has driven this growth. Munch Mix is strategically designed to meet this shift, providing a substantial and engaging snack that fits seamlessly into evolving family routines. Liz McTurk, Senior Brand Manager at Kerry Daily Consumer Foods, said: “We know cheese snacking is one of the fastest-growing areas of the chilled category, particularly among families looking for snacks that are both nutritional and fun. Munch Mix offers real cheese paired with crunchy extras in a portioned format, ideal for lunchboxes or as an after-school snack. The launch of Munch Mix will be supported by a robust out-of-home advertising campaign set to kick off in October, alongside in-store promotions as the product rolls out to major retailers including Asda, Tesco, Sainsbury’s, Morrisons and Ocado. Each pack will retail at £2.25 and will feature 100% recyclable packaging, aligning with growing consumer expectations for sustainability.

DSM-Firmenich has launched four new rotations of its Dairy Safe cultures, designed specifically for the production of semi-hard, hard and continental-style cheeses. This innovative offering aims to empower cheesemakers with label-friendly solutions that enhance product quality while addressing growing consumer demands for clean labels and natural ingredients. With a significant 67% of European consumers actively avoiding products containing unfamiliar ingredients, and a similar trend observed in the US where consumers prefer foods labelled as 'natural' or 'organic,' cheesemakers face increasing pressure to eliminate additives. Notably, 10% of all new cheese launches now carry an 'additive-free' claim, highlighting the industry's shift towards transparency and health-conscious formulations. DSM-Firmenich's new Dairy Safe cultures are positioned to meet these demands by providing effective bioprotection without the need for preservatives. The cultures enhance spoilage prevention while allowing cheesemakers to maintain an additive-free label, aligning with consumer preferences for simpler ingredient lists. The newly launched Dairy Safe cultures offer several key advancements over previous generations, including improved phage robustness and greater temperature tolerance. These features facilitate the production of a wider variety of cheese types while ensuring consistent acidification, reliable gas production for uniform eye formation and accelerated flavour development. This comprehensive approach helps cheesemakers achieve higher quality products while minimising the risk of costly downgrades. Pim van Hee, global business director for cheese cultures at DSM-Firmenich, said: “Spoilage can be devastating to cheesemakers – for quality and profitability. Our mission is to provide a single, label-friendly solution that protects products and enhances profitability.” The Dairy Safe cultures utilise a unique combination of nisin-producing and nisin-immune strains, ensuring a higher concentration of nisin than competing products. This formulation effectively combats spoilage bacteria, including Clostridia tyrobutyricum , which is notorious for causing late blowing in cheese. Additionally, the cultures are suitable for use with various milk types, including cow, goat and sheep milk, and support organic claims, further expanding their market appeal. Evandro Oliveira de Souza, global senior vice president at DSM-Firmenich, noted: “With Dairy Safe, we are proud to offer solutions that not only protect and enhance cheese quality but also help our partners respond to evolving consumer expectations and thrive in a competitive market”.

Capol, a subsidiary of the Freudenberg Group and a manufacturer of confectionery coatings, has announced its acquisition of Blue Pacific Flavors, a player in natural and organic flavour systems. The deal aims to create a formidable global leader in food ingredients, enhancing innovation and product development capabilities across the food and beverage industry. The acquisition is poised to leverage the complementary strengths of both companies, facilitating accelerated innovation in flavours and coatings while expanding customer reach across North America, Europe and Asia. With this merger, Capol aims to position itself at the forefront of market trends in health, wellness and indulgence categories, responding to the evolving demands of consumers and businesses alike. Donald Wilkes, CEO of Blue Pacific Flavors, will continue to lead the company post-acquisition, ensuring that its operations and team remain intact. “Our Farm to Flavour story will now be amplified through world-class infrastructure and global reach,” Wilkes said, adding that the partnership with Capol will enable faster speed to market and enhanced value for customers, a critical factor in today’s competitive food landscape. This acquisition follows Capol’s recent purchase of Curt Georgi, a German flavour house. The integration of Blue Pacific Flavors is expected to unlock new avenues for growth and collaboration, particularly in developing innovative products that meet consumer demand for natural and functional ingredients. Peter Hantl, CEO of Capol, commented: “The integration of Blue Pacific Flavors marks a pivotal moment in our shared journey to build a truly global food ingredients platform with flavours and surface treatments”.