Barcelona, La Ciutat Comtal – an architectural gem, cultural hub and football powerhouse – welcomed global industry leaders for the 19th Global Dairy Congress from 17-18 June 2026. Organised by FoodBev Events, the congress brought together dairy professionals from more than 25 countries to explore innovation, market trends and future opportunities under the theme ‘Fit for Purpose.’ During the event, Vibhah and Vineet Shrivastava, husband-and-wife founders of New Zealand-based Four Leaves Co, posed the question: if milk is already one of the world's most trusted foods, why has modern wellness become so complicated? With protein intake and GLP-1 use continuing to dominate, global delegates from the dairy industry set out to find an answer and examine the forces shaping the dairy industry today. Market trends and outlook Richard Hall, chair of FoodBev Media, opened the two-day event, which began with a series of insightful keynote sessions discussing the latest market trends and insights. Kicking things off was Ananda Roy, senior vice president at Circana, who highlighted key findings on consumer responsiveness to dairy products. His presentation identified fermented products, cheese and protein-enriched functional yogurts as the fastest-growing categories, while traditional chilled milk continues to lose momentum. Roy emphasised that consumers increasingly seek added value from dairy products, particularly those that support healthy nutrition, convenient meal replacement, sports nutrition and healthy ageing. He noted that sports nutrition, particularly protein products, has expanded well beyond gym-goers, becoming a mainstream consumer category. José Sainz, European dairy lead at Expana, also spoke about this. Exploring the broader consumer trends influencing the industry, including declining alcohol consumption and increased interest in healthier lifestyles, he highlighted how recent acquisitions of protein manufacturers have helped companies maintain growth and value. According to Sainz, the greatest value generator in dairy is no longer cheese itself, but the proteins derived through the cheesemaking process. Elsewhere, Tom Booijink, senior dairy specialist at Rabobank, discussed shifting global trade dynamics. He noted that, for the first time in history, the United States is experiencing a surplus of dairy fat – a situation likely to persist and continue putting downward pressure on prices. As trade patterns evolve, Booijink highlighted South Africa as a potential emerging export partner. Sandrine Bouvier, marketing leader at Roquette, and Jiae Kim, global marketing manager, enthralled the audience with a discussion around how yogurt innovation is increasingly focused on both enjoyment and lifestyle benefits. As part of this, they noted that 20% of products launched in the past year included protein as a key ingredient, adding that maintaining excellent taste and texture remains essential – particularly when developing plant-based alternatives. Meanwhile, Yili Group’s vice president, Ignatius Man-Yau Szeto, presented insights into high-value functional nutrition opportunities. During a roundtable discussion, he outlined products designed for infants, children and adults, covering benefits such as gut health and support for lactose-intolerant consumers. Yili's approach combines globally sourced ingredients with locally relevant components to align with regional preferences and consumer perceptions. Nutrition within dairy was also a hot topic. Peggy Diby, global head of corporate affairs for nutrition at Nestlé, highlighted the demographic shifts shaping future nutrition needs. Citing United Nations projections, she noted that by 2042, approximately 40% of the world's population will be over 40 years old. As the gap between lifespan and ‘health span’ widens, she argued that nutrition must play a larger role in supporting healthy ageing. This provides ample opportunities for producers looking to create higher-protein dairy products delivering 20-30 grams of protein per serving, fortified functional blends and convenient formats. One important discussion revolved around the challenge of making nutrition both accessible and enjoyable. Carole Nicaud, strategic innovation director at Bel Group, highlighted that obesity now exceeds malnutrition rates in some regions and argued that quality nutrition should be available to everyone. Product opportunities include low-sugar beverages, cereal-based snacks, functional dairy products and offerings containing fruits, vegetables and nuts, all delivered in appropriate portion sizes. Focus on functionality A panel discussion featuring Jeremy Hill, chief science and technology officer at Fonterra, alongside representatives from Roquette and Yili Group, examined how innovation can deliver high-value health solutions without compromising taste and texture. Functionality to support active lifestyles was a major theme. Eugene Ho, director of intellectual property and research at Mengniu Dairy, outlined the company's ‘seed-to-sip’ strategy, rooted in natural milk production. He also shared consumer research involving marathon runners, demonstrating performance improvements associated with dairy consumption. Floor van der Horst, global marketing director at FrieslandCampina, discussed the continuing growth of protein-based products. While protein remains a global trend, she noted that consumer demand varies by market, extending beyond muscle development into areas such as wellness, hydration and longevity. She also highlighted growing demand from consumers using GLP-1 medications and increasing interest in premium protein applications. Richard Walton, senior adviser for global business and industry affairs at Meiji, explored dairy products developed for blood sugar management. He introduced the company’s new functional yogurt range, including Meiji Haemoglobin A1c Countermeasure Yogurt and its drinkable variant. These products contain MI-2 lactic acid bacteria, which have been linked to reductions in elevated haemoglobin A1c levels among healthy individuals. Marketing and branding Afternoon sessions focused on international market developments, brand transformation strategies and regional growth opportunities. Nguyen Quang Tri, marketing director at Vinamilk, detailed the company's 50-year journey of continuous transformation. Guided by a mission to provide highly nutritious products, particularly for children, Vinamilk has grown from modest beginnings into one of Vietnam's most successful food companies. Marcelo Pereira, founder and chief executive officer of MilkPoint Ventures, discussed success factors within Brazil's dairy market. Operating in an environment characterised by government intervention, price volatility and producer turnover, he stressed the importance of deep market knowledge, strong industry networks and a commitment to innovation and collaboration across the value chain. Elsewhere, Rajiv Mitra, senior adviser for growth and transformation at Indapur Dairy & Milk Products, outlined opportunities to improve farm productivity through genetics, breeding, feed optimisation and precision farming technologies. He also described India's integrated milk-flow model, which connects the entire supply chain while delivering value to both farmers and consumers. The congress also featured insights into packaging technologies from Hervé Hérambert, technical sales manager for the sensitive portfolio at Sidel France, who discussed developments supporting dairy product quality and safety. Celebrating dairy innovation The event concluded with the announcement of the World Dairy Innovation Awards finalists and winners. Francesca Hall, events director at FoodBev Media, reflected on the quality of this year's entries, saying: "The level of innovation on display this year is remarkable. These winners are reimagining dairy's role, engineering function and purpose into every drop while keeping consumers' evolving needs at the heart of that change." You can see the full list of the winners here. Emerging innovations This year’s event showed that the dairy industry never stops innovating. Many presentations covered developments in cell-based dairy, the increasing use of GLP-1 medications and the growing consumer interest in protein and fibre. On the second day, an innovations panel explored some of the opportunities open to dairy companies and how they are looking to create products that are both comfortingly familiar but also new and exciting for consumers. Laurent Coutant, head of nutrition marketing at Lactalis, spoke about the importance of these trends and how companies can jump on these opportunities to create meaningful innovations. Saki Yamashita, global marketing manager for functional food ingredients at Morinaga Milk, presented research on LAC-Shield Living+ (Lactobacillus helveticus MCC1848), a heat-killed postbiotic ingredient shown to help maintain positive mood and emotional wellbeing. She also showcased products incorporating the ingredient to highlight its use across applications. In their presentation, Four Leaves Co’s Vibhah and Vineet Shrivastava discussed reimagining milk using natural, functional ingredients. Their award-winning functional beverage, Lullaa, combines ginger, turmeric, cinnamon, cardamom, prebiotic fibre, collagen peptides and MGO mānuka honey to create a daily wellness drink. Speaking about the beverage, they said what many have been aiming for: “We wanted functionality to work with milk, not against it. For us, it was never about actually adding more ingredients. It was about protecting the integrity of milk. Because consumers still want to feel that their drink is natural, familiar, comforting, simple and most importantly, trusted. We never wanted to replace milk.” Moving away from traditional cow’s milk to broaden innovation and accessibility for those with allergies and different nutritional needs, as well as long-term environmental goals, was also on the agenda. Among the diverse number of innovations showcased at the Congress, Yili Group presented its goat milk range, comprising a variety of powder and liquid formats that have been developed for easy digestion and for the whole family. The group’s vice president Szeto detailed how the company has been specifically working within this segment, saying: “Yili’s proprietary patented deodorisation technology effectively addresses the industry’s long-standing 'goaty' odour challenge. Through a multi-step physical process, we effectively reduce the 'goaty' odour while preserving native nutrients, restoring a clean, naturally sweet milk aroma and delivering a richer goat milk experience”. Some companies presented opportunities outside of traditional dairy altogether. Jakob Skovgaard, co-founder and CEO of PlanetDairy, for instance, spoke about opportunities for hybrid dairy products that combine dairy ingredients with plant proteins. He highlighted PlanetDairy’s own hybrid option, which blends dairy with fava bean protein. The product is promoted as being comparable in taste and nutrition to traditional dairy while reducing greenhouse gas emissions by up to 30%. Dairy is here to stay The congress reinforced dairy's position as one of the world's most nutritious and innovative food sectors. With growing emphasis on functionality, protein enrichment, healthy ageing and sustainability, the industry continues to evolve in response to changing consumer needs. As innovation accelerates across ingredients, products and production systems, the Global Dairy Congress remains an important platform for sharing knowledge, fostering collaboration and shaping the future of dairy. FoodBev Media looks forward to the next edition in 2027 and is eager to see how the dairy market continues to progress. For updates regarding the Global Dairy Congress and the World Dairy Innovation Awards 2027, contact events@foodbev.com or visit www.foodbevevents.com.

Ingredion Incorporated has completed the sale of a 51% interest in Pakistani food and industrial ingredients manufacturer Rafhan Maize to a group of affiliated purchasers led by Nishat Hotels and Properties, marking another step in the global ingredient supplier's portfolio transformation strategy. The transaction, first announced in September 2025, sees Ingredion retain an approximate 20% ownership stake in Rafhan Maize while receiving approximately $165 million from the sale. The move reflects Ingredion's continued focus on reshaping its business portfolio by reducing exposure to earnings volatility and reallocating capital toward higher-growth segments of the food and beverage ingredients market. Jim Zallie, chairman, president and CEO of Ingredion, said: "This transaction continues the transformation of our portfolio and reduces earnings volatility while unlocking investment dollars that can be deployed to support higher-growth businesses." Zallie added that maintaining a minority investment in Rafhan Maize would preserve the company's strategic presence in key regional markets. "Retaining a relationship as a minority stakeholder in a strong, well-positioned business also provides continuity of access to Middle East and South Asia markets, which we see as long-term platforms for growth," he said. For the 2025 financial year, Ingredion's Pakistan business generated approximately $250 million in net sales, according to the company. The acquiring group is led by Nishat Hotels and Properties, part of a diversified Pakistani business group with interests spanning agriculture, textiles and apparel, banking, and hospitality. Headquartered in the Chicago suburbs, Ingredion Incorporated supplies ingredient solutions to food and beverage manufacturers in more than 120 countries. The company reported approximately $7.2 billion in 2025 net sales and employs more than 11,000 people globally, producing value-added ingredients derived from grains, fruits, vegetables and other plant-based raw materials for food, beverage, animal nutrition, brewing and industrial applications. The divestment highlights the continued trend among global ingredient manufacturers to optimise regional portfolios while maintaining strategic market access through minority investments and partnerships in high-growth emerging markets.

Six Continents Index has released what it describes as the first global comparative assessment of energy drinks across all six inhabited continents, highlighting a major regional differences in product formulation, ingredient use and labelling standards. The project, led by water sommelier Pat Eckert, assessed energy drinks from markets including the US, Germany, Japan, China, Kenya, Chile, Nepal and New Zealand. Each brand was counted once, using a selected core or flagship SKU as sold and labelled to consumers. Products were evaluated against a 36-criteria product quality index covering verifiable characteristics such as caffeine quantity and declaration, sugar content and type, vitamin content, pasteurisation, packaging, traceability and label readability. The assessment did not include taste testing, branding or popularity measures. According to Six Continents Index, Europe achieved the highest overall score at continental level, followed by Oceania and Asia. North America, described in the release as the world's largest energy drink market revenue, ranked last overall among the six continents. The study found that 85.7% of European energy drinks assessed were pasteurised, compared with 12% in North America and under 1% in South America. In Asia, 78.9% of products used real sugar, whil in North America the figure was 8%. Six Continents Index also reported that 84% of North American energy drinks relied entirely on artificial sweeteners, compared with 4.2% in Europe and almost none in Asia, Australia, South America and Africa. European products contained an average of 4.0 vitamins per product, compared with 2.9 in North America. Aspartame appeared in 10.5% of the global sample, with 43% of aspartame-containing products coming from Africa. Clear BPA-free labelling was found on only 1.4% of products assessed worldwide. At brand level, Hungary's Hell Energy achieved the highest overall score for objective product quality in the index. Germany's 28 Black ranked second, followed by Take Off, also from Germany. The report also noted that Red Bull was the only energy drink brand found in virtually every market assessed, while Japan's Lipovitan-D was the oldest brand included in the study, having been launched in 1962. Six Continents Index said the findings show that while energy drinks are a global category, product formulation differs significantly by region, with Europe more likely to use pasteurisation, North America more reliant on artificial sweeteners and Asia more likely to use real sugar.

GEA has unveiled the complete range of its new KOB series, a new cost-efficient line of homogenisers reaching up to 400 bar. The series is designed to offer access to industrial-grade performance at ‘an attractive investment level’ for small and medium production plants. Across KOB models 11, 22, 45 and 90, the homogenisers provide a compact, hygienic and flexible solution for a wide range of food and beverage manufacturing applications, as well as for chemical and personal care manufacturers. They feature optimised mechanical construction, lower noise levels and simplified access and efficient power use. A robust, high-pressure design aims to ensure stable and efficient homogenisation for demanding, moderately viscous and abrasive applications. Higher-efficiency homogenising valve technology and more wear-resistant materials are available as options to meet the requirements of diverse applications. The base configuration uses ‘competitively priced’ wear-resistant parts that provide an ‘economical choice’ for standard, non-abrasive products, GEA said, while optional high-wear-resistant materials extend service life in more demanding formulations. The series’ compact architecture is enabled by an optimised crankcase and gear-reducer design, engineered to deliver high mechanical efficiency while generating minimal heat, noise and vibration. As the drive compartment requires neither oil cooling or forced-air ventilation, the machines rely on fewer auxiliary components and deliver lower installation, maintenance, energy and utility demands, GEA added. The newly engineered frame and cladding further contribute to low vibration and long-term durability, while the use of poppet-type pumping valves enhances flow characteristics and feeding stability. This reduces noise and cavitation while improving volumetric efficiency and extending component life. Every KOB model is available with CIP and SIP capabilities, and can be configured to meet 3-A sanitary standards. Steamable full-stroke barrier chambers provide aseptic product handling. The machines can be equipped with a second-stage pressure gauge and pressure transmitters on both homogenisation stages as well as the outlet, for process automation and control. This makes them suitable for processes such as milk, dairy ingredients, beverages and plant-based formulations. The modular series supports a range of automation levels, from simple motor-starter solutions to full PLC/HMI control. Connectivity options enable seamless integration into SCADA and plant-wide automation systems, enabling processors to select the right level of digitalisation for their operations.

Döhler has expanded its production and innovation capabilities at its Cartersville, Georgia, facility as the ingredients supplier looks to meet growing demand for natural, clean-label flavour solutions across the food, beverage and nutrition sectors. The investment significantly enhances the site's hydroethanolic extraction capabilities for botanicals, enabling the company to increase production of natural extracts used in flavour and functional ingredient applications. Döhler said the upgraded technology will help unlock the sensory and functional properties of botanicals while supporting manufacturers' clean-label product development strategies. The expansion also includes a larger reaction chemistry platform dedicated to sweet reaction flavours, pyrazines and natural chemistry, broadening the company's portfolio of authentic taste solutions designed to deliver more complex and differentiated flavour profiles. In addition, Döhler has increased liquid flavour production capacity and expanded batch sizes at the Cartersville facility, providing greater manufacturing flexibility and allowing the company to respond more efficiently to customer demand. The latest investment forms part of a wider expansion of Döhler's North American capabilities. Alongside the Georgia upgrades, the company continues to strengthen its regional network with finished beverage processing operations in New Jersey, as well as a new emulsion laboratory and CHAIR predictive stability room designed to support product development, stability testing and faster commercialisation. By integrating extraction, flavour development and finished beverage applications, Döhler aims to provide customers with end-to-end solutions while maintaining high standards of quality, consistency and performance. Paul Graham, president of the Americas at Döhler, said: "This expansion represents a key milestone in our ongoing investment in innovation and capacity. By enhancing our extraction and reaction capabilities, we are empowering our customers to create differentiated products that meet the growing demand for natural, functional and great-tasting solutions." The investment comes as food and beverage manufacturers continue to increase their focus on clean-label formulations and botanical ingredients, driving demand for advanced natural flavour technologies and integrated ingredient solutions.

Plant-powered nutrition brand Indi has expanded its functional snacking portfolio with the launch of Brain Bar, a new plant-based snack designed to support cognitive health while tapping into growing demand for clean-label, functional foods. Launching this July, the 35g bar combines 16 plant-based ingredients with vitamins, minerals and more than 6g of fibre to deliver sustained energy and support focus, cognitive function and reduced fatigue. The product will be available through Indi's website and Ocado, with distribution also extending to independent retailers via wholesalers. It has an RRP of £2.20. Made with a chewy almond butter and date base, the Brain Bar features walnuts, flaxseed, puffed quinoa and berries including cranberry, blueberry and haskap, delivering a chocolate and berry flavour profile with around 4g of naturally occurring sugars per bar. The formulation includes functional ingredients such as lion's mane mushroom, guarana, rhodiola rosea and bacopa monnieri, alongside vitamins B12, C and D3, iron and zinc. The bar is 100% plant-based, gluten-free and free from added sugar, artificial sweeteners, flavourings, emulsifiers and preservatives. The launch builds on the success of Indi's Gut Bar and expands the brand's portfolio to four products spanning snacks and powdered supplements focused on brain and gut health. Helen Snook, co-founder of Indi, said: "Following the sell-out success of our Gut Bar, we're delighted to be expanding our functional snacking range. Combining great taste, nutrient-dense ingredients and targeted nutritional benefits, our new Brain Bar offers consumers a convenient, clean-label snack that supports everyday wellness and plant diversity." She added that the company aims to bring "credible science-backed snacking alternatives" to a category increasingly crowded with highly processed products and complex ingredient lists. The product is available as a single bar, a three-pack multipack and 12- and 24-bar bundles through the brand's direct-to-consumer channel.

Lavazza has expanded into the refrigerated ready-to-drink (RTD) coffee category with the launch of a new dairy-based range developed in partnership with Müller. The new line combines Lavazza's coffee expertise with Müller’s chilled dairy capabilities and comprises four Italian-inspired beverages: Cappuccino, Latte Macchiato, Caramel Latte and Cappuccino Tiramisù. Each product is available in a 220ml chilled format and is designed to offer consumers a convenient, café-style coffee experience. The Cappuccino Tiramisù variant takes inspiration from the classic Italian dessert, while the wider range aims to balance indulgence with refreshment, targeting growing demand for premium chilled coffee options. The launch represents Lavazza's first move into the refrigerated RTD coffee segment, a category that continues to gain momentum as consumers seek convenient, on-the-go coffee beverages. The company said the range builds on its more than 130 years of coffee expertise while leveraging Müller's established manufacturing capabilities in chilled dairy. The products are currently available at Sainsbury's, with a wider rollout across additional UK retailers planned in the coming months. The launch follows introductions in Germany and Italy and forms part of a broader European expansion strategy. To support the launch, the new RTD range is being showcased at the Wimbledon Queue as part of Lavazza's long-standing partnership with The Championships. The move strengthens Lavazza's presence beyond traditional coffee formats and reflects continued innovation in the growing RTD coffee market, where premiumisation and convenience remain key drivers of consumer demand.

The Magnum Ice Cream Company (TMICC) has invested HUF 4 billion (approximately €10 million) to modernise its manufacturing facility in Veszprém, Hungary. The company said the upgrade marks a ‘major milestone’ for both the local community and TMICC’s global supply chain transformation. Located in western Hungary, an area TMICC described as a ‘strategically important European production hub,’ the site now features a brand-new production line following the modernisation. Producing 230 million ice cream units annually, it supplies the European and Hungarian markets with global ice cream brands including Magnum, Cornetto and Carte d’Or. In particular, the investment facilitates the local production of Magnum Bonbons, a premium, bite-sized format under the Magnum brand. The innovation was developed to meet growing demand for smaller portions, shareable indulgence and an alternative to other everyday snacking options. Producing new formats locally in Veszprém strengthens TMICC’s broader strategy to grow the ice cream category through innovation and new formats, while strengthening the company’s ability to adapt its portfolio to evolving consumer preferences across markets. Péter Konecsni, general manager East Europe and general manager Hungary at TMICC, said: “The ice cream category is increasingly shaped by innovation in formats and consumption occasions, making ice-cream a year-round snacking choice”. “Investments like this allow us to translate category defining ideas into scalable solutions that support long term growth across European markets. By strengthening our production capabilities, we ensure that innovation reaches consumers reliably and at the scale required by today’s dynamic retail and snacking landscape.” The Veszprém factory was originally established in 1955 and employs a workforce of more than 500 people. TMICC, headquartered in Amsterdam, the Netherlands, was formed through Unilever’s spin-off of its ice cream business. It generated €7.9 billion in revenue in 2025, and operates a network of 32 factories, 13 R&D centres and a fleet of three million freezer cabinets serving consumers in 80 markets globally.

Hormel Foods Corporation has agreed to sell its Brazilian operations, including the Ceratti brand, to Brazilian food manufacturer Zanchetta Alimentos as the US food company continues to streamline its international portfolio. The transaction, which remains subject to customary closing conditions and regulatory approval, is expected to be completed in the coming weeks. Hormel said operations in Brazil will continue as normal during the transition, with no immediate changes for employees, customers or business partners. The divestiture forms part of Hormel's broader strategy to simplify its business and concentrate international investment on markets offering stronger long-term growth prospects. Financial terms of the deal were not disclosed. The company said the sale is expected to have a minimal impact on its adjusted fiscal 2026 financial results, with additional details to be provided during its third-quarter fiscal 2026 earnings call. Ceratti has been a well-established player in Brazil's processed meat market, producing a range of deli meats, sausages and charcuterie products. The acquisition will strengthen Zanchetta Alimentos' position in the Brazilian food sector by expanding its branded meat portfolio. Headquartered in Austin, Minnesota, Hormel Foods generates more than $12 billion in annual revenue and owns a portfolio of globally recognised brands, including Planters, Skippy, Spam, Applegate, Jennie-O and Columbus. The sale marks another step in Hormel's ongoing portfolio optimisation efforts as major global food manufacturers continue to reshape their operations, focusing investment on core brands and higher-growth markets while divesting non-core assets.

Pimentae has expanded beyond tequila for the first time with the launch of a new Spicy Mezcal Margarita, marking the premium ready-to-drink cocktail brand's entry into the fast-growing mezcal category. Available in selected Waitrose and Co-op stores from 22 June, the new RTD has been developed in partnership with Mexican producer Ojo de Dios Mezcal and is designed to capitalise on growing consumer interest in premium agave spirits. The launch represents a significant milestone for the female-founded business, which has built its reputation around tequila-based cocktails since its launch in 2021. The new Spicy Mezcal Margarita blends smoky mezcal with fresh lime, agave and a subtle jalapeño heat, offering a more complex flavour profile than the brand's existing tequila range. Pimentae says the product is aimed at consumers seeking premium, bar-quality cocktails while introducing more drinkers to the distinctive character of mezcal. Co-founder Alice Parmiter said: "Tapping into mezcal is a natural next step for us and opens the door to a slightly different consumer and occasion. Where tequila is often bright, crisp and citrus-led, mezcal has a deeper, smokier and more complex profile that tends to appeal to those who might gravitate towards whisky or darker spirits. As consumers become more educated and curious about agave, mezcal has become a real point of discovery." Co-founder Wynter Karo added: "We never built Pimentae to simply repeat what already exists in the category. Mezcal gave us the opportunity to bring genuine newness into the RTD space." The launch reflects wider growth in the premium agave spirits sector, with mezcal increasingly attracting consumers looking to explore more artisanal and craft-led spirits. By partnering with Ojo de Dios Mezcal, Pimentae aims to reinforce its focus on authenticity and traditional Mexican production methods. Founded by friends Alice Parmiter and Wynter Karo, Pimentae has grown rapidly since launching four years ago and is now stocked in retailers including Waitrose, Ocado, Selfridges, John Lewis, Co-op and Sainsbury's. The brand has also expanded into the travel retail sector, with its cocktails available on tap and in takeaway formats at several UK airports. Pimentae's existing range includes Spicy Margarita, Tommy's Margarita, Cucumber Margarita and Grapefruit Margarita across canned, bottled and keg formats. The addition of the Spicy Mezcal Margarita broadens the company's portfolio beyond tequila for the first time and underlines its ambition to establish itself as a leading player in the premium agave-based RTD market.

IFF has announced the launch of Danisco Grindsted DuoGel, a stabiliser system designed to close the texture gap between plant-based and traditional gummies. Launching in Europe, the Middle East and Africa (EMEA), the solution is claimed to be the first of its kind in the region. It is developed specifically for low-pH, fruit-based gummies, engineered to address a key technical challenge in plant-based confectionery: recreating a juicy and satisfying bite comparable to traditional gummies with fruit juice or fruity flavour profiles. IFF noted that current gelatine-free formulations often produce a short, brittle bite or ‘overly dense,’ sticky chew. Through the combination of two hydrocolloids, pectin and carrageenan, Grindsted DuoGel is claimed to deliver an elastic and chewy texture that is difficult to achieve using a single ingredient. In studies conducted by IFF, gummies formulated with the new solution demonstrated improved melt resistance and reduced surface stickiness in warmer conditions, enabling reliable distribution in hot climates. The solution is halal-certified and supports vegan-friendly claims, allowing manufacturers greater flexibility in product positioning. Linda Friis, vice president of applications for EMEA at IFF, called it a “step change for plant-based confectionery”. She added: “It delivers consistent texture and allows easier implementation on existing production lines, giving manufacturers the confidence to innovate and scale quickly”.

Good Phats is expanding its premium cooking oils portfolio with the launch of four flavoured extra virgin olive oils, as the fast-growing brand continues its mission to redefine the cooking fats category. Launching nationwide via goodphats.com in July, the new range comprises Chilli, Lemon, Garlic and Basil finishing oils, each made using premium Italian extra virgin olive oil co-pressed with fresh ingredients to deliver a more authentic flavour profile. The 250ml bottles will retail at £9.99, with distribution to independent retailers through wholesalers set to follow in the coming months. Unlike many flavoured oils on the market, which add flavourings after production, Good Phats crushes whole lemons, chillies, garlic or basil alongside the olives during the pressing process. The company says this method produces a more intense and natural flavour while maintaining the quality of the base extra virgin olive oil. The range has been developed to help consumers easily elevate everyday meals, with each variety featuring serving suggestions on pack. The Chilli oil is designed for drizzling over pizza and eggs, while the Lemon variant is positioned for vegetables, salads and meat dishes. The Garlic oil is recommended for gentle cooking as well as finishing meats and vegetables, while the Basil oil is aimed at tomato dishes, salads and grilled meats. Founder Tom Redwood said: "Our goal is to redefine the oil aisle and put the right fats back at the heart of every kitchen." He added: "Our new range of flavoured finishing oils uses our hero extra virgin olive oil as the base, with fresh ingredients crushed together at the point of pressing, rather than being added afterwards. We never wanted to be just another olive oil brand, which is why we're excited to be bringing even more innovation to our range and the broader category." Founded by chef-turned-entrepreneur Tom Redwood, Good Phats launched at the end of 2024 with a range of premium cooking oils and fats designed to encourage healthier cooking without sacrificing flavour. The flavoured finishing oils join the company's existing portfolio of premium fats available in squeeze, spray, spoon and pour formats, reflecting continued innovation in a category increasingly focused on convenience, premium ingredients and culinary performance.