British all-natural dip brand Holy Moly has launched its inaugural Guacamole Chip & Dip snack pot. This new offering is set to enhance the convenience snacking category and will be available in over 900 Sainsbury's stores starting today (28 April 2025). The product will also be introduced in WHSmith Travel stores from June 28 and served on LNER trains beginning June 11. Holy Moly Guacamole Chip & Dip features a two-part packaging design that combines the brand's signature guacamole with crunchy tortilla corn chips. The innovative packaging is designed for on-the-go consumption, allowing consumers to easily separate the guacamole from the chips, ensuring freshness and preventing sogginess. This approach caters to busy lifestyles, making it convenient for consumers to enjoy a quality snack anytime, anywhere. The guacamole itself is crafted from simple, real ingredients including avocado, tomato, red onion, jalapeño, coriander and lime juice, ensuring it is free from preservatives and artificial additives. The accompanying corn chips, made from corn masa and rosemary extract, are designed to complement the dip, providing a balanced snacking experience. This launch aligns with evolving consumer preferences towards high-quality, convenient snack options. Recent data from Mintel indicates a growing willingness among UK consumers to invest in snacks that offer superior ingredients, with 52% of respondents affirming they would pay more for higher-quality snacks and 45% for those perceived as healthier. Tom Walker, co-founder of Holy Moly, noted the extensive development process behind this product, highlighting the brand's focus on flavour and ingredient integrity. The introduction of the snack pot into meal deals at Sainsbury's represents a strategic move to capture a broader customer base in a competitive snacking market. As the demand for convenient yet nutritious snack options continues to rise, Holy Moly's entry into this segment reflects a broader trend within the food and beverage industry, particularly in the plant-based sector. The brand's emphasis on sustainability and quality aligns with consumer expectations, positioning it well for future growth amidst shifting market dynamics.

Fox’s Burton’s Companies (FBC) has launched a new addition to its Party Rings range, unveiling a new shape for the biscuit for the first time in its 42-year history. Under The Sea Minis offer the same iced shortcake biscuits that the brand is renowned for, but in fun, marine-inspired shapes. Available in packs of six, the new range is launching in Asda stores on 24 April. The Under The Sea range aims to provide a distinct format designed to attract the family shopper and boost basket spend. The move builds on the success of FBC's Mini Party Rings range, which is now worth £13.5 million and has a repeat purchase rate of 56%. FBC said the launch marks the first in a pipeline of shaped biscuit innovation for the brand, following a 'considerable' manufacturing investment. Robin Norton, head of category insight at FBC, said: “Under the Sea Minis is an exciting milestone for the Party Rings brand. It may be the first time we’re changing the format of the biscuits, but they come with the famous flavour and fun of traditional Party Rings. In initial testing, the products performed incredibly well with consumers, outperforming industry standards by 24%, so we’re confident they will be a hit when they land on shelves later this month.” The innovation comes as the manufacturer recently launched a brand-new look and feel for the range, alongside a new limited-edition strawberry flavour. Party Rings will undergo a full packaging refresh across all flavours and SKUs by the end of May 2025.

Nestlé has announced the appointment of Jeff Hamilton as chief executive officer of Zone Americas, effective July 1 2025. This decision comes as Steve Presley, current CEO of Zone Americas and executive vice president, prepares for retirement after nearly three decades with the company. Presley will officially step down on April 30 2025, marking the end of a significant tenure during which he contributed to Nestlé's strategic initiatives in the Americas. Laurent Freixe, CEO of Nestlé, recognised Presley's commitment to the company, expressing gratitude for his years of dedicated service. Freixe said: "We are very grateful to Steve for his many years of dedicated service to our company and extend our best wishes to him for his future endeavours. We are excited to announce that Jeff will become the new CEO of Zone Americas. Jeff has consistently demonstrated exceptional performance and a remarkable ability to inspire and motivate his teams. We look forward to working with Jeff to drive our growth strategy in Zone AMS." Hamilton, who has been with Nestlé since 1991, brings extensive experience in various leadership roles across the organisation. Prior to this appointment, he served as the CEO of Purina PetCare Zone Europe, where he was instrumental in driving growth and innovation within the pet care sector. His previous roles include president and CEO of Nestlé Canada and vice president of marketing for Nestlé Purina in Asia, Oceania and Africa. With a robust background in both sales and marketing, Hamilton's leadership is expected to enhance Nestlé's strategic focus on growth in the Americas, particularly within the rapidly evolving plant-based food sector. His appointment comes at a time when consumer demand for plant-based products continues to rise, positioning Nestlé to leverage its resources and expertise in this market. Hamilton holds an MBA from the Kellogg School of Management at Northwestern University.

The nutrition industry is at a pivotal moment, with consumer demand for holistic health solutions driving rapid innovation across the sector. From gut health to cognitive function, there's a growing recognition that wellbeing is interconnected, and a one-size-fits-all approach no longer meets the mark. As companies race to develop products that address the diverse needs of today’s health-conscious consumer, this evolving landscape will be under the spotlight at Vitafoods Europe 2025, which will take place for the first time in Barcelona (20-22 May). For this exclusive article, leading industry experts to detail the top trends and insights they are expecting to see at this year’s show, and share their thoughts on how brands can innovate to shape the future of nutrition. A multi-functional approach to healthy ageing With the global 60+ population set to exceed 2.1 billion by 2050, demand for healthy ageing solutions is surging. But, according to Professor Colin Dennis, chair board of trustees at IFIS Publishing, success in this space requires a multi-functional approach that considers the interdependence of different health areas. “In 2025, we are seeing an increasing focus on metabolic, digestive, cognitive and emotional health and their inter-relationships," he explained. "Particularly in light of an ageing population in the Western world, there will be significant opportunities and interest in ingredients which promote healthy ageing across all of these areas.” Nick Henson, FIFST, food product developer and freelance consultant, agreed, adding that some ageing concerns like joint health and skin vitality are often linked by underlying factors such as inflammation. “The healthy ageing category represents strong and growing opportunities, driven partly by changing demographics, but also by increased self-diagnosis and preventative approaches to ageing. These opportunities are varied – tackling 'ageing' requires a multifactorial approach. “The key to success is identifying the specific conditions with the most appeal. Three areas where I feel the potential is most promising include cognition, skin and joints; all of which can be targeted with ingredient combinations that include both recognised micronutrients and well-supported bioactives." Henson continued: "These 'symptoms' of ageing are often advanced by inflammation, which can be impacted by combinations of these nutrients and non-nutrients. The exciting aspect is that research continues to build the understanding of the mode of action for traditional, naturally derived compounds.”   All eyes on holistic health And it is not just older adults for which holistic benefits are an increasing priority; 57% of consumers consider multifunctional benefits to be an important factor when buying health products. This may be especially true of consumers with more active lifestyles – as they recognise that feeling healthy overall impacts performance. As such, these consumers are increasingly looking beyond traditional sports nutrition benefits. This is something Luca Bucchini, chair of the European Specialist Sports Nutrition Alliance (ESSNA), is seeing. “In recent years, we have seen a broader focus on health and wellbeing for physically active consumers and athletes,” he said. “New ingredients and products have emerged that enable consistent training and competition by focusing on multiple areas – such as supplements for joints, gut health, immunity and mental health. I think this broader segment of products has had a real impact on the marketplace, and on the performance and wellbeing of physically active consumers.” One area that has of course gained significant attention for its broader health benefits is gut health, which is now recognised for its holistic support across various aspects of physical and mental wellbeing. It is one the areas of research that Dr V Krishnakumar, president of Giract, is keeping a close eye on. “While the term microbiome may be relatively new, research on microbial activity was started in the late 19th and early 20th centuries by Winogradasky, a brilliant scientist from Kiev,” he commented. “Today, we know the gut microbiome plays a very important role in human health. The bacteria and other microbes in your gut help you digest food, and growing evidence shows they may also support immune, heart, and brain health, among other benefits – and it is these health benefits where most of the microbiome research focuses today.” Krishna added: “The gut microbiome affects the body from birth and throughout life by controlling the digestion of food, immune system, central nervous system and other bodily processes. This means that the areas of research in microbiomes are vast. Certain unhealthy species in the gut microbiome are also being studied to see if they also contribute to heart disease by producing trimethylamine N-oxide (TMAO). TMAO is a chemical that contributes to blocked arteries, which may lead to heart attacks or stroke." “What’s more, the gut microbiome also may help control blood sugar, which could affect the risk of type 1 and 2 diabetes. One recent study examined 33 infants who had a genetically high risk of developing type 1 diabetes. It found that the diversity of the microbiome dropped suddenly and levels of unhealthy bacterial species increased before the onset of type 1 diabetes. Another study found that even when people ate the exact same foods, their blood sugar could vary greatly. This may be due to the types of bacteria in their guts.”   Data-driven innovation Just as every individual person’s gut microbiome is unique, so too is their nutritional needs. According to the judges, advances in technology are enabling more personalised approaches to nutrition – powered by the growing accessibility of individual health data, as well as key advancements in AI. “We are starting to see some degree of personalisation, and the tools – including medical devices – that enable it,” explained ESSNA's Bucchini. “These are beginning to appear in the general field of nutrition and that's where I hope we see further innovation. The integration of wearable devices and nutrition is a hot topic and it would be great to see solutions that both work and are welcomed by consumers.” According to IFIS Publishing's Dennis, however, leveraging data is not without its challenges – particularly when bringing in more sophisticated technologies such as AI. “Data and digitalisation are undoubtedly shaping the nutraceutical industry,” he said. “The growing focus on collecting health data is fast-growing and areas like genetic testing have plenty of room for further developments – especially as AI advances." "We already have lots of data on the nutritional value of food and its impact on key health markers – the big challenge is how to combine and integrate all this information to make meaningful conclusions to enhance the innovation process. I believe as the technology develops, we shall continue to see ‘evolution’ rather than ‘revolution’. Advances in technology will undoubtedly speed up development in the nutraceutical space – but it’s not a shift that will happen overnight.” Nick Henson agreed, adding that consumer adoption is also a considerable barrier to overcome. “Personalised nutrition offers great potential for the future, but we have to accept that it is at a very early stage with regards to its access, reliability and impact. Confidence needs to be built with users that data collection can be turned into effective and convenient dietary interventions that will have meaningful impact, at acceptable cost." He continued: "What’s more, effectively impacting health through diet requires adjustment to whole dietary regimes, rather than piecemeal interventions. The potential is there – what’s unknown is the willingness of consumers to adopt this rigorous approach.” Sustainability: Here to stay According to Joao Brites, director of growth and innovation, HowGood, sustainability is “alive and kicking”. “Sustainability practices in operations have become table-stakes,” he explained. “The data we are seeing at HowGood shows that customers are paying more for sustainable products and that investors are willing to reward companies meeting science-based targets with lower costs of capital and dedicated funding pools. Brands have taken notice, and it is exciting to see sustainability becoming part of the commercial proposition of many nutraceutical companies.” “For the majority of nutraceutical companies, the main environmental impact comes from their sourcing – and this is where the new game-changers are taking place. For companies that rely on natural extracts, regenerative agriculture has become a powerful way to help shift their thinking and action from ‘How can I do the least harm?’ towards ‘How can I do the most good?’.” This outside-of-the-box thinking is what’s driving real progress – not just in sustainability, but in innovation as a whole. Brites argued that "there is no innovation without diversity and inclusion – it’s that simple." By bringing together diverse perspectives, companies tap into a wider range of ideas and solutions, which can lead to more creative and effective approaches to both health and sustainability challenges. “Every major innovation today relies on knowledge and innovations from literally every corner of planet Earth,” says Brites. “Companies with diversity and inclusion will attract a broader pool of innovation talent, will consider a broader pool of innovation possibilities and will market better to a broader pool of audiences.”

Artificial intelligence (AI) is no longer the stuff of sci-fi – it’s in your warehouse, your supply chain and maybe even your cheese. As AI quietly becomes the secret ingredient behind everything from defect detection to demand forecasting, food and beverage manufacturers must learn to separate the smart from the snake oil. Mohib Rahmani, managing principal and head of the data and AI team (IRIS) at global operations transformation consultancy Argon & Co, spoke to FoodBev about how manufacturers can harness AI, as well as avoid some of the costly pitfalls when incorporating it into their processes. AI is not a one-size-fits-all solution; it comes in many 'flavours' and food and beverage manufacturers are no exception. In this industry, as in many others, the focus is on narrow AI – designed to excel at specific tasks, like demand forecasting or quality control. For instance, machine learning algorithms can analyse sales patterns to predict demand spikes. Similarly, computer vision systems inspect packaging for defects at high speeds, improving quality assurance.   The real value lies in understanding where AI adds value and where human judgment remains irreplaceable. Take supply chain management, for example. AI can flag a delayed shipment based on real-time data, but a procurement expert is needed to interpret the context. AI needs to empower people, not replace them. Key factors in selecting AI tools Choosing the right model can save manufacturers from problems later down the line. The first step is understanding whether your operations need narrow AI or general AI, which is capable of more flexible problem-solving. Most food and beverage operations typically benefit from using narrow AI, for instance, using tools like supervised learning models for predictive maintenance or natural language processing for automating order inquiries.   Before selecting the right AI model, manufacturers should ask themselves: What is the goal? How clean is our data? Is it scalable? Can the model evolve as our operations grow? The answers to these questions will shape which AI model is most suitable for your needs. For instance, if you’re focusing on forecasting, forecasting algorithms work well; but for production, computer vision or anomaly detection tools might be a better fit.   A great example of this is transfer learning. This is where an AI model initially trained on general food production data can be fine-tuned for a niche need – like predicting spoilage for artisanal cheeses. This approach reduces development costs and implementation time. Predicting changes in consumer demand is where AI comes into its own. Short-term forecasting often uses time-series analysis, a type of machine learning that identifies patterns in historical data. For example, AI can predict a 20% increase in soft drink demand on a hot weekend. By using demand forecasting with external data, such as weather forecasts, school holidays, social trends and macroeconomic indicators, both manufacturers and retailers can radically improve their short-term and long-term demand planning.   The supply chain areas that benefit most are those where there is an element of human intervention or decision-making where AI can be used to augment humans and remove repetitive tasks, enabling them to focus on the more value-added activities. An alternative example of this would be AI’s role in order processing, where natural language processing can read customer emails and automatically process bulk orders. Paired with soft process automation, this ensures orders are checked, validated and routed faster than with manual methods. Identifying pitfalls with AI integration   One common pitfall is choosing the wrong type of AI for the job. For instance, using rule-based AI for demand forecasting often falls short because it can’t account for external variables like weather – where machine learning models excel. To avoid this, manufacturers need to match the AI approach to the specific problem they’re addressing.   Manufacturers that adopt AI should not underestimate the importance of communicating with staff about how their AI tools work. Staff must understand how their AI tools work for them to have trust and confidence in the predictions that inform their decision-making. This may also involve the change management aspect of taking the organisation on the journey and highlighting the need for change. For example, in the context of quality control over ingredients, a supervised learning model might predict outputs based on standard wheat properties, but it could fail when there is a slight change in moisture levels. Manufacturers can address this by incorporating unsupervised anomaly detection into their systems to flag deviations in their raw materials for features like moisture content.   Food and beverage manufacturers inexperienced with using AI should start small. A prudent first step might be piloting a simple anomaly detection model for defect detection on a single product line before scaling it up across all lines or using more complicated models.   The future of AI in food and beverage applications   Natural language processing and machine learning are transforming the food and beverage industry by enabling smarter decision-making and automating complex processes. These 'flavours of AI' can tackle the challenge of unstructured data, improve customer engagement and enhance operational efficiency.   There is a real opportunity for success in the case of supplier document intelligence. Here, natural language processing can extract key information from supplier agreements, certifications, and specifications, meaning the entire review process can be automated. For example, natural language processing can identify allergens or sustainability claims hidden in complex documents, meaning compliance obligations can be fulfilled without the need for manual checks. Natural language processing tools can also be used to continuously scan regulatory updates globally and map them to the company’s product portfolio, meaning food and beverage businesses can stay ahead of the curve when it comes to observing their compliance obligations.   Another exciting development is recipe optimisation and ingredient matching. Machine learning models can analyse historical recipe performance, ingredient costs, and nutritional data to suggest optimal formulations. 2025 is shaping up to be a big year for AI in the food and beverage industry, as we see a faster adoption of machine learning models, the promise of reduced waste and healthier, more cost-effective products will soon be realised.

Hello, and welcome to the ninth episode of our  Crunchtime   podcast series. In this episode, we're diving into the digital transformation of the food and beverage industry – and what it really means for food safety. Julie Vargas With automation and AI on the rise, the potential to reduce waste, boost efficiency and respond to food safety risks in real time is greater than ever. But what does it take to actually implement these tools on the ground – and where should manufacturers even begin? FoodBev Media's news reporter and digital news editor of Refreshment , Rafaela Sousa, is joined by Julie Vargas, vice president and general manager of identification solutions for Avery Dennison, to explore how digital technologies are creating smarter, safer supply chains and how businesses of all sizes can start unlocking their benefits.

In a statement to FoodBev, dairy giant Danone has confirmed it will discontinue its Provamel brand in Germany, effective August 2025. The company says the decision will allow it to focus its resources on the Alpro brand, which is set to launch a new organic product line, Alpro Bio, in the German market. Danone's commitment to the Alpro brand aligns with growing consumer interest in plant-based products, particularly organic options, which have seen a surge in popularity. Richard Trechman, managing director of Danone’s operations in Germany, highlighted that the decision was made to ensure long-term competitiveness and sustainability in a challenging market environment. “By focusing on Alpro, we aim to better meet consumer demand for innovative and sustainable plant-based alternatives,” he stated. The Provamel brand, known for its soy-based products, has faced challenges in recent years, particularly in terms of market penetration and consumer preferences shifting towards other plant-based offerings. Danone's decision to phase out Provamel is indicative of the need for companies to adapt to changing consumer behaviours and preferences, especially in the context of health and wellness trends. The launch of the Alpro Bio range is anticipated to bolster Danone's position in the organic sector, which continues to expand as more consumers seek out products that align with their health-conscious lifestyles. This strategic pivot not only aims to enhance brand visibility but also to capture a larger share of the rapidly growing plant-based market. Danone's focus on Alpro is part of a broader strategy to invest in high-growth areas within the food and beverage industry, particularly as competition intensifies among plant-based product manufacturers. The company has indicated that it will continue to explore opportunities for innovation and expansion within its remaining brands, positioning itself to respond effectively to market demands. Earlier this month, Danone also anounced that it would close its dairy production facility in Ochsenfurt by the fourth quarter of 2026, a move driven by shifts in consumer behaviour, low capacity utilisation and rising operational costs. The decision comes after 15 years of consistent investment in the plant, which has struggled to meet production expectations in recent years. Trechman added: "There is less consumer demand for the locally manufactured products and high-potential Danone products cannot be produced locally. I very much wish we didn't have to make these plans for Ochsenfurt. In this context, I can only assure all employees that we will do everything we can to find another position at Danone for as many employees as possible.”

British jam brand Fearne & Rosie has expanded its range with a new Mango Preserve, made with 70% fruit and 40% less sugar than standard jams. Packed with the equivalent of one whole mango, the preserve is high in fibre, rich in antioxidants and a source of vitamin C – all while sticking to the brand’s signature formula of all-natural ingredients and reduced sugar. Fearne & Rosie's founder, Rachel Ketterwell, said: “We are so excited to be bringing mango into the mix. For years, the category has been dominated by the more traditional flavours and crying out for innovation, so it feels like the right time to be launching a new and exciting family favourite flavour.” She added: “Our mission is to become the go-to jam brand, offering a lower sugar alternative without compromising on taste. Our hope is that the latest launch, with the support of our retail partners, will not only bring new shoppers to the category but create excitement for our current consumers too.” The Mango Preserve launches in Ocado this April, with a rollout into Holland & Barrett planned for later in the year.

AI solutions provider Source.ag has announced a partnership with Axia Vegetable Seeds to enhance cultivation strategies through data-driven technologies. Based in the Netherlands, Axia is an innovative company specialising in creating vegetable seeds for protected crops, focusing on taste and healthy ingredients with a high yield, with a state-of-the-art research centre in Naaldwijk. Currently, it is running a major tomato breeding programme across the world with branches in China, Thailand and Italy. By integrating Source.ag’s technology, Axia will be able to support and advise growers on how best to maximise yield. The system will allow for the digitisation and visualisation of crucial data. Cees Maan, cultivation coordinator at Axia’s Demo Greenhouse, said: “With a shared vision of continuous innovation, this partnership supports Axia’s Vegetable Seeds’ internal Demo by enabling high-quality data analysis.” Rien Kamman, CEO and co-founder at Source.ag, added: “Axia is pushing the boundaries of vegetable breeding and we are thrilled to welcome such an innovator on board. By combining our advanced technologies with Axia’s world-class breeding expertise, we will empower growers to achieve unprecedented yields through high precision and data-driven insights.” Source.ag’s technology is currently used in over 300 commercial greenhouses across 19 countries, allowing growers to simulate thousands of potential crop cycles to identify risks and optimise outcomes. This collaboration aligns with Source.ag’s mission to feed the world in a climate-resilient and resource-efficient way.

Functional beverage company Xoxo Soda has closed a £4 million investment round and announced its first national retail listings in the UK. Led by Lever VC and Slingshot Ventures, with participation from both existing and new strategic investors, Xoxo has secured an overfunded £4 million raise. This investment will fuel further expansion, team growth and brand awareness, coinciding with the brand's launch into two major UK retailers and continued European growth. James Caffyn, a partner at investment firm Lever VC, said: “We’ve seen how quickly prebiotic sodas have taken off in the US, and Europe presents a similarly compelling opportunity, with a rapidly growing base of health-conscious consumers and a category still ripe for disruption". "Xoxo has demonstrated unusually fast consumer uptake, strong repeat rates and real traction at retail. With a standout brand and a product that delivers on both flavour and function, they’re well positioned to lead the reinvention of the soft drinks aisle.” Roope Vahahyyppa, investment director at Slingshot Ventures, agreed saying: “Consumers are increasingly seeking better-for-you alternatives to traditional soft drinks, making this an exciting space to invest in. Xoxo Soda sits at the intersection of taste, wellness and innovation, redefining what a modern soda can be". "Equally compelling is the team, under the leadership of Rory and Nick, who are rapidly building momentum with leading retailers across the UK and EU. We’re thrilled to support their journey!” Founded two years ago, Xoxo has reported fivefold year-on-year growth and is currently available in 7,000 stores, with projections to exceed 11,000 by the end of summer. In April, it became the first prebiotic soda brand to secure a front-of-store meal deal listing at Coop. Two additional national listings are expected later this year. With the rapid expansion of the functional drinks market across the UK and Europe, Xoxo aims to bring bold flavour alongside functionality as the category moves further into the mainstream. Rory Paterson, co-founder and CEO of Xoxo Soda, said: “This investment and our expansion into UK-wide grocery is a huge moment for Xoxo Soda. We’ve been on an incredible journey over the past two years and this is just the beginning." "This game-changing investment round will allow us to continue building our dream team, deliver dynamic marketing campaigns to increase brand awareness and drive even more product trials, all while reinforcing key areas across all functions and markets to ensure continued innovation and excellence. We can’t wait to introduce even more people to the bold and refreshing taste of Xoxo.” Top image: © XOXO Soda

Kellogg’s has announced the launch of High Protein Bites, a new addition to its cereal range. Available in a Choco Hazelnut flavour, the product is high in fibre, non-HFS, and contains 21% plant-based protein, catering to those looking to incorporate more protein into their diet. The launch comes amid a growing trend for protein-rich breakfasts, with cereal products highlighting protein benefits up 23% over the last year. Kellogg’s High Protein Bites aims to provide more options for consumers seeking to start their day with additional protein. Lejla Damon, senior activation brand manager at Kellogg’s, said: “We understand the benefits of a protein rich breakfast to help kick start your day, and we know this is something our shoppers are looking for too. This is why we are so excited to announce the launch of Kellogg’s High Protein Bites, in a delicious Choco Hazelnut flavour – bringing greater choice to the everyday shopper looking to up their protein intake.”  The product will be available exclusively in Sainsbury’s starting May 2025, with wider availability across major retailers from July 2025. Each 400g pack will retail at £3.50.

Utz Brands, a player in the US salty snack market, has launched a limited-edition Lemonade Potato Chips, developed in collaboration with the Alex’s Lemonade Stand Foundation, a charity focused on childhood cancer research. This new snack is set to hit shelves just in time for the summer season. The new Lemonade Potato Chips combine the tangy sweetness of lemonade with the traditional crunch of potato chips, presenting a unique flavour profile that aims to attract both loyal Utz consumers and new snack enthusiasts. Stacey Shultz, senior vice president of marketing at Utz Quality Foods, a subsidiary of Utz Brands, noted that the launch aligns with the brand's commitment to delivering unique flavour experiences while supporting charitable causes. She said: “Just in time for summer, Utz Lemonade Potato Chips brings together the nostalgic sweet and tart taste of classic lemonade with the satisfying crunch of another seasonal favourite – potato chips”. Described as ‘summer in a bite’, the introduction of lemonade-flavoured chips marks an interesting pivot in snack flavour profiles, which could resonate well with consumers looking for novel and refreshing options during the warmer months. Available in a 7.75-ounce bag through August 2025, the product will be sold online and in various retail locations across the country.