Italian-owned food group New Princes has unveiled plans for an initial public offering (IPO) on the London Stock Exchange, marking a major milestone in the company’s 135-year history. Formerly known as Newlat, New Princes will retain a majority stake in the business, which will be named Princes Group. The move comes just a year after it was acquired from former Japanese owner Mitsubishi. In a statement, New Princes said, if the float – expected to value the business at £1.5 billion – goes ahead, the funds raised from issuing new shares, would be used to support its growth strategy through further acquisitions. Simon Harrison, CEO of Princes Group, described the listing as a “natural next step” for the business: “A listing on the London Stock Exchange will provide access to capital to execute our M&A ambitions, expand our product portfolio and extend our international reach. Our combination of iconic brands, deep customer partnerships and well-invested manufacturing positions us strongly for future growth.” Executive chair Angelo Mastrolia emphasised the company’s long-term ambitions: “We are not selling any shares. Instead, we are raising new capital to accelerate our growth strategy and transform Princes into a truly diversified, multinational food and beverage group. We see significant further upside from operational efficiencies and a pipeline of M&A opportunities.” Princes generated £2.1 billion in pro forma revenue in 2024, supported by a portfolio that spans five core categories: Foods, Fish, Italian, Oils and Drinks. Its brand stable includes household names such as Princes Tuna, Napolina, Branston, Batchelors, Flora, Crisp ’N Dry, Delverde, Naked Noodle and Vier Diamanten. The group supplies both branded and private label products, working with more than 8,000 customers across 60 countries. It operates 23 production facilities in the UK, Europe and Mauritius, alongside 21 warehouses and distribution centres. Recent investment has driven efficiency improvements and created headroom for further growth without significant additional capital spend. In the six months to 30 June 2025, the group delivered pro forma revenues of £964.2 million and EBITDA of £71 million, reflecting margin growth through operational synergies. The IPO is expected to support Princes’ expansion into new categories and geographies while building on its strong position in both branded and own-label segments. The group’s leadership team has signalled continued interest in acquisitions that align with its strategy.

From cult gadget to kitchen essential, the air fryer is flipping the script on frozen food and at-home cooking. As manufacturers battle it out for the crispiest crunch and cleanest cook, innovation is heating up – and consumers are eating it up. FoodBev’s Leah Smith finds out what is driving this craze. The humble air fryer has come a long way from its beginnings as a novelty kitchen gadget. Once hidden in the back of cupboards, it is now a countertop staple – celebrated for its ability to whip up everything from crispy chips and speedy weeknight meals to even full roast dinners. But its rise is not just changing home cooking habits – it is reshaping the frozen food and at-home cooking categories. As consumer cravings for convenience, health and crunch collide, manufacturers are racing to reformulate, repackage and reimagine products with the air fryer in mind. There’s even a monthly magazine dedicated solely to this gadget! According to market research firm Statista, global revenue in the air fryer segment is expected to surpass $1.5 billion by 2026. Retailers are already carving out freezer aisle space for ‘air fryer-friendly’ ranges, while brands – from legacy giants like Nestlé to fast-growing disruptors like Strong Roots – are making the most of their packaging to spotlight air fryer compatibility. “Responding to the fact that 48% of households now own an air fryer, more and more food brands are developing new offerings and adding air fryer callouts to their packaging,” Scott Dixon, managing director of The Flava People, told FoodBev. This trend is echoed by Nestlé, which conducted consumer research while developing its latest Maggi air fryer range. The company found that chicken and vegetables are among the most popular foods cooked in air fryers – insights that directly informed the creation of its tailored air fryer solutions. Speaking about the launch, Marcin Popławski, head of food marketing for Europe at Nestlé, pointed out: “We understand that our consumers lead increasingly busy lives and are looking for products that save time, enhance their cooking skills and inspire meal preparation using modern devices”. Key drivers of the air fryer boom Convenience appears to be the primary driver behind the popularity of air fryers as a kitchen appliance. Many frozen food brands are capitalising on this trend, including McCain – known for its oven chips – which launched a dedicated air fryer range of chip variants last year, officially endorsed by the global air fryer appliance brand Ninja. Ninja’s parent company, SharkNinja, recently conducted research revealing that easy preparation, short cook times, health benefits and effortless cleanup top consumers’ priorities. The company now offers a variety of air fryers, including a portable model designed for families of all sizes. “Modern lifestyles have transformed the way people cook and eat," Danielle McAreavey, head of marketing at Maggi, Nestlé UK & Ireland, said. " Consumers today want to cook in an optimised way without compromising on health or taste. 60% of consumers are choosing healthier products, with salads and vegetables being in the top ten dishes."   She added: “Air Fryer users are also motivated by various benefits when they choose to cook with it. 52% are looking for less fat when it comes to cooking their meals as well as 46% for healthier meals [2] . We have worked closely with our Culinary and Nutrition teams to ensure all Maggi meal recipe suggestions help our consumers make balanced meals and provide 2 of your 5 a day."   Texture and mouthfeel follow closely as highranking priorities. Air frying is no longer a simple plug-and-play solution for existing SKUs. The technology uses rapidly circulating hot air, which can dry out delicate products or result in uneven cooking if recipes are not carefully adapted. To address this, manufacturers are reformulating coatings, crumbs and batters to strike the perfect balance between crunch and moisture. Adjustments to pre-fried or par-cooked elements help to reduce oil content while still delivering the crispy, golden finish consumers expect. “We know that crispiness drives repeat orders,” said Leslie Gorman, marketing manager at Lamb Weston, referencing a recent social media poll that shaped their air fryer fries range. “With that insight, we have focused heavily on coating and processing technologies that optimise crispiness.” Additionally, texture stabilisers, fat replacers and novel starches are being employed to prevent drying out – a common consumer complaint when standard frozen foods are cooked in air fryers. Gareth Thomas, category director at Iceland Foods, which collaborated with Ninja on a frozen range designed for air fryers, told FoodBev: “We developed thinner, crispier coatings to ensure even browning and a satisfying crunch – without deep frying or long oven times”. He continued: “We have also reduced the moisture content in breaded or battered products to help prevent sogginess and deliver the best possible crisp. Our teams spend time testing coatings, adjusting process settings and evaluating product performance to help ensure consistent quality.” Speaking about formulations, Maggi's McAreavey said: " Each blend has been meticulously made to deliver that delicious crunch, making it easier than ever to achieve quality crispiness at home and is designed to elevate your air fryer experience.”  The rising popularity of air frying is also linked to perceived health benefits. “Health-conscious purchasing is on the rise and heavily influences how we formulate air fryer-friendly products,” said The Flava People’s Dixon. This focus is central to The Flava People’s collaboration with slimming-friendly cookbook brand Pinch of Nom. Dixon explained that, true to its name, The Flava People prioritises bold flavours paired with clean ingredients. “Our partnership with Pinch of Nom allows us to tap into the growing segment of consumers seeking healthier yet flavourful alternatives, all while offering the convenience of air fryer friendly products,” he commented. In April, The Flava People launched a new range in Morrisons supermarkets across the UK, featuring three Flava It! air fryer products in Greek, Tikka and Jerk variants. The trio of products taps into the popular fakeaway trend, offering consumers a convenient, affordable and tasty way to elevate their home cooking without compromising on flavour. Packaging with purpose Air fryers are revolutionising the way we cook, offering faster, healthier results than conventional ovens – but they also present new challenges for manufacturers. Faster cooking times, higher heat and more compact baskets mean that traditional oven instructions do not always translate perfectly. That is why packaging is playing an increasingly important role in guiding the air fryer experience. Manufacturers are investing in dedicated air fryer instructions, covering temperature, cooking time and shake-or-turn cues. Some brands even use QR codes linking to videos or apps with step-by-step cooking tips, helping consumers get the best results every time. QR codes are a key feature of The Flava People’s collaborative air fryer ranges, as Dixon told FoodBev: “All of our sachets have QR codes that link to air fryer-specific recipes, making it extremely easy for consumers to access and follow simple step-by-step instructions”. Other brands are adapting too. KP Frozen Foods now includes air fryer instructions across its portfolio, not just on its MJ Diner products. “All of our products now feature air fryer cooking instructions on both the front and back of the pack, following trials on three different types of air fryers,” said Noel Davis, director at KP Frozen Foods. Iceland has also tailored its packaging to reflect the nuances of air frying: “Our cooking instructions have been updated and tailored specifically for air fryer temperatures and timings, which differ from conventional ovens, getting perfect results every time,” Thomas added. He added: “Over 100 of our products now carry an air fryer logo – including Ninja-endorsed icons – making it clear to customers that they’re ideal for air frying”. Innovative, functional packaging solutions are also emerging, designed to improve performance and convenience. Vented crisping trays and air flow-optimised sleeves allow food to cook evenly and get crispier results straight in the fryer basket, while foil trays, such as those in KP Frozen Foods’ range, help keep appliances clean and reduce the need for washing up. With packaging designed to guide, assist and even clean up, air fryer-ready products are now almost as clever as the appliances themselves, helping consumers achieve perfect results with minimal fuss. Fresh ideas in the freezer aisle While breaded proteins and appetisers were early leaders in air fryer optimisation, manufacturers are now experimenting across categories – from breakfast foods and baked goods to frozen vegetables and even desserts. The trend is not just about convenience; it is about rethinking textures and flavours to match the fast-cooking air fryer format. Plant-forward brands are finding success with air fryer-ready innovations that replicate the indulgent textures of animal products without added oils, or that add extra texture to vegetable-based products. Veg-forward frozen food brand Strong Roots recently launched a range of plant-based products designed specifically for the air fryer. Speaking about the launch, Laura Smith, Strong Roots’ VP for marketing, said: “With the air fryer revolution continuing at a pace, along with the demand for healthy, plant-based options, we have worked hard to create delicious, veg-forward recipes that are optimised for the air fryer”. Strong Roots’ range, named Air Bites, claims to be ready in under 15 minutes, offering a quick, healthy alternative for busy consumers. The Air Bites come in three varieties: Crispy Spinach & Carrot, Crispy Pea & Lemon, and Crispy Veg. Crispy Spinach & Carrot contains 48% spinach and is coated in a crispy carrot crumb, while Crispy Pea & Lemon features 58% sweet peas along with a citrus twist. The Crispy Veg option includes a mix of vegetables and brown rice, all encased in a quinoa crumb. Smith continued: “We believe there is an exciting opportunity to reach new consumers, bring even more people into the frozen, meat-free category”. KP Frozen Foods is also innovating in this space, recently launching a new Tapas air fryer range under its MJ Diner brand to meet growing consumer demand for inventive air fryer products. Davis enthused that demand is so strong, the company is even considering home delivery options. He added: “To date, our MJ’s Air Fryer Salt and Pepper Chicken Bites with Chips is our bestselling product, followed by Kebab with Sriracha Sauce and Chips, All Day Breakfast, Katsu Chicken Curry and Chips, and Fish and Chips”. Lamb Weston has invested in reformulating and developing products specifically for air fryer cooking. Tony Henson, lead principal development scientist for strategic growth innovation, explained: “Air fryers and forced-air ovens function very differently from traditional fryers. Our team has studied their performance closely to adjust oven settings and optimise product quality.” Thomas from Iceland highlighted the strong consumer demand for branded air fryer products. In a 2024 survey of nearly 20,000 people, 73% said they wanted to see more Ninja-endorsed items. “This feedback directly informed Iceland’s decision to develop a fully branded range of Ninja frozen air fryer products,” Thomas said. “Launched in April 2025 across Iceland and The Food Warehouse stores, the range features seven meals, including air-fryer favourites such as chicken strips, waffle fries and pizza pockets.” Perfectly cooked, perfectly timed As air fryer adoption continues to rise, manufacturers are expected to expand their offerings and even co-develop appliances and products in tandem – much like the microwave meal revolution of the 1980s. According to Davis, designing for the air fryer has reshaped how KP Frozen Foods approaches innovation. “We have changed the way we look at NPD and are trying to best understand what the consumer wants,” he said, “Invariably, the speed and efficiency of the air fryer usually end up the preferred method of cooking.” With health trends, convenience and technology converging, air fryer optimisation is no longer just a marketing hook. It has become a new frontier for creativity, flavour and functionality, offering manufacturers an opportunity to reimagine frozen foods for the modern consumer – and giving shoppers a faster, tastier and healthier way to enjoy their favourite meals.

The Eat-Lancet Commission has today (3 October 2025) released its new Report on Healthy, Sustainable, and Just Food Systems, outlining a roadmap toward a healthier and more sustainable planet. It builds on Eat-Lancet’s earlier 2019 report, which presented the Planetary Health Diet as a dietary framework designed to encourage healthy diets that ensure nutritional adequacy while also reducing environmental impact. The Commission’s new report provides an update, stating that the global context has ‘shifted dramatically’ since the 2019 publication due to factors like the Covid-19 pandemic and soaring food prices amid increasing geopolitical instability. According to the Commission – which comprises a team of experts in nutrition, climate, economics, health, social sciences and agriculture, from more than 35 countries across six continents – shifting global diets could prevent approximately 15 million premature deaths each year. Food systems transformation Transformation of food systems will be vital, the report emphasises, stating that food systems are the largest contributor to the transgression of five planetary boundaries, contributing around 30% of greenhouse gas emissions globally. The planetary boundaries framework defines nine key system processes that regulate life on Earth, with six of these boundaries already being passed: climate, biodiversity, land, freshwater, nitrogen and phosphorus pollution, and novel entities (pesticides, antimicrobials and microplastics). Food system change will be essential to achieving improved health and social development outcomes, the Commission said. The report found that fewer than 1% of the world’s population is currently in the ‘safe and just space,’ where people’s rights and food needs are met within planetary boundaries. According to the report, 32% of food systems workers currently earn below a living wage. Meanwhile, the wealthiest 30% of people drive more than 70% of food-related environmental impacts, and despite global calorie sufficiency, more than 1 billion people remain undernourished. Even with a complete global transition away from fossil fuels, the analysis warns that food systems could push temperatures beyond 1.5°C. Johan Rockström, co-chair of the Eat-Lancet Commission and director of the Potsdam Institute for Climate Impact Research, said the report sets out the “clearest guidance yet for feeding a growing population” without breaching the planetary boundaries. He commented: “It also exposes the stark winners and losers in today’s food systems, where entrenched power dynamics drive deep inequities. By uniting the latest science on health and climate, it shows that what we put on our plates can save millions of lives, cut billions of tonnes of emissions, halt the loss of biodiversity and create a fairer food system.” The Commission states that investment in the range of $200-500 billion will be required to drive global food systems change. However, it highlights analysis suggesting that reshaping systems could deliver $5 trillion annually through better health, restored ecosystems and climate resilience. It calls for urgent policy action, dietary consumption transformation and a realignment of global financial incentives to achieve these goals. As part of the Commission’s work, 13 independent modelling groups assessed the potential impacts of food systems change on five of the planetary boundaries: climate, land, freshwater, nutrients pollution and novel entities. The analysis integrates diverse datasets, including diet and health outcomes, into a unified framework designed to create a ‘safe and just’ future for 9.6 billion people globally by 2050. This includes areas such as healthier diet adoption, reduced food loss and waste, and improved production practices to reduce environmental pressure. Dietary changes Across all regions, the analysis shows that diets consistently lack sufficient fruits, vegetables, nuts, legumes and whole grains. It also finds that diets in many regions contain excess meat, dairy, animal fats, sugar and highly processed foods. The 2025 Commission report continues to emphasise a plant-rich diet, with optional, moderate amounts of animal-sourced foods and limited added sugars, saturated fats and salt. The dietary targets aim to provide a global reference point that can guide food system policy while encouraging healthier diets. It recommends a significant decrease in meat consumption – 0-200g maximum (or one serving) of red meat per week, 0-400g for poultry, and 0-700g of fish. A report from the Food Foundation stated that UK adults consume around 93g of meat each day on average, while almost a third of the meat UK consumers eat is processed. The Organisation for Economic Cooperation and Development (OECD)’s Agricultural Outlook for 2025-2034 projects a 6% increase in global per capita consumption of animal-sourced foods by 2034. Walter C Willett, Commission co-chair and professor of epidemiology and nutrition at Harvard TH Chan School of Public Health, said: “The Commission’s findings reinforce that the Planetary Health Diet is good for both people and the planet. By increasing the production and consumption of whole grains, fruits, vegetables, nuts, and legumes, we can improve health outcomes everywhere while respecting cultural and regional traditions.” Recommendations Willett added that diets are “just one part of the picture,” highlighting eight solutions the Commission sets out in its report as a “practical roadmap to unlock transformation at scale”. These recommendations are: Protect and promote traditional healthy diets Create accessible and affordable food environments that increase demand for healthy diets Implement sustainable production practices that store carbon, create habitat and improve water quality and availability Halt agricultural conversion of intact ecosystems Reduce food loss and waste Secure decent working conditions across the food system Ensure meaningful voice and representation for food systems workers Recognise and protect marginalised groups The report emphasises the need for a fairer distribution of resources, benefits and costs to build the social foundations that enable people’s right to food, decent work and a healthy environment. Each potential solution highlighted is supported by actions identified by the Commission as critical for transforming food systems, such as integrating traditional, healthy foods into dietary guidelines; supporting local seed systems; using food loss and waste; and improving agroecological practices to conserve ecosystems. It also calls for subsidising reforms that make healthy and nutritious foods more accessible, and for regulatory and advocacy mechanisms that support decent work and meaningful representation for food systems workers. Plant-based food awareness organisation ProVeg International welcomed the Commission’s focus on plant-rich diets, but CEO Jasmijn de Boo warned that implantation of the Planetary Health Diet will require policymakers, business and society to work collaboratively. A study supported by ProVeg, published last week in the Proceedings of the Nutrition Society journal, evaluated food-based dietary guidelines from 100 countries, and found that most countries are still primarily promoting the consumption of animal-sourced foods. “Whilst we warmly welcome the latest update to the Planetary Health Diet, it is clear there is still much work to be done to ensure countries incorporate the recommendations of this diet into their national dietary guidelines together with an effective implementation strategy,” said de Boo.

Bakery brand Hovis has launched its first sourdough products – White Sourdough Cob and Seeded Sourdough Cob – as it looks to capitalise on growing consumer demand for premium bread. The sourdough market in the UK is now worth more than £170 million, with 26% penetration and 56% year-on-year growth, according to Hovis. The company said the new range responds to consumer demand for high-quality bread, with one in four shoppers seeking an alternative to traditional sliced loaves. Developed over 12 months, the cobs are made using the brand’s starter dough and fermented for at least 24 hours. They are baked in smaller batches and hand-finished to deliver a thick crust and distinctive flavour. Mark Brown, chief marketing officer at Hovis, commented: "We’re thrilled to be expanding into a category which is experiencing such phenomenal growth. We’re combining 130 years of baking experience and heritage with the highest quality ingredients to meet the growing needs of consumers looking for genuine sourdough loaves with great taste and texture. Consumer reaction from taste tests has been fantastic, particularly when toasted or paired with toppings, which shows the cobs’ versatility and appeal.” “The launch presents a significant opportunity to make sourdough more accessible to a wider range of shoppers, helping retailers to boost premium bread sales with an exciting new offering from a trusted household name.” The White Sourdough Cob and Seeded Sourdough Cob is available in Tesco and Morrisons from this month, ahead of a wider roll-out.

Yeo Valley Organic has expanded its Little Yeos range with the launch of new Little Yeos Organic Yogurt & Oats Pots, now available in Ocado, Sainsbury’s and Tesco. The new product combines smooth organic yogurt with British-grown oats and real fruit purée, available in strawberry and peach flavours. Each 85g pot is designed to provide a convenient, nutritious snack for children, delivering natural sources of calcium, protein and live cultures with no artificial sweeteners or additives. Packaged in multipacks of four (RRP £2.25, currently on promotion at £1.50), the launch taps into parents’ demand for healthy, easy snacking options that support growing children.

Earlier this week, Danone officially opened its OneBiome laboratory at its site in Paris-Saclay , described as its flagship hub for food innovation. I was grateful to be among the attendees at the inauguration, which included a ribbon-cutting ceremony, a cocktail lunch and presentations from Danone’s senior leadership. Guests were also given a tour of the new facilities. The event was a symbolic launch for Danone, part of the dairy giant’s ongoing efforts to put science at the centre of how it develops new products. The company has steadily increased its investment in R&I, building expertise in areas such as gut health, sustainable ingredients and personalised nutrition. By locating OneBiome in the Paris-Saclay cluster – an area known for its universities, research institutes and start-ups – Danone hopes to work more closely with partners and move new ideas from the lab into products more quickly. The microbiome as “hidden health capital” During a group interview I attended with other members of the media, Isabelle Esser – Danone’s chief research and innovation officer – described the microbiome as a form of “hidden health capital,” pointing to its emerging role in multiple areas of wellbeing. She highlighted growing scientific evidence linking the gut to diabetes, immunity, inflammatory diseases and even mental health. While much of the detail remains under investigation, she said consumers have become increasingly aware that maintaining a resilient microbiome is vital. Esser noted that product innovation is already moving in this direction but warned that science must underpin new claims. “Lots of products will come on the market as the science of the microbiome is advancing,” she stated, emphasising that there is a difference between claims and real proven benefits. For Danone, OneBiome intends to help close that gap by grounding product development in validated research. OneBiome Lab. © Danone From clinical nutrition to consumer brands Esser explained that Danone’s medical nutrition arm is already applying microbiome research in hospitals. Products such as Fortisip are used to support oncology patients through treatment, strengthening microbiome resilience and enabling therapies to continue. “We know some probiotics enhance the barrier of the microbiome and therefore immune resistance,” she told reporters. The same knowledge will increasingly filter into consumer brands. Esser pointed to Activia as an example of how Danone could adapt formulations to reflect the latest science. Esser noted that Activia currently contains three types of biotics shown to support digestive health. As microbiome science advances, she suggested the brand could incorporate additional strains to extend benefits into areas such as immunity. She added that many of Danone’s products are already built around biotics, meaning future scientific insights could be applied widely across the company’s portfolio. Responding to new health frontiers The rise of GLP-1 drugs for weight loss was a recurring topic at the event. Esser highlighted Danone’s work addressing the nutritional needs of people using GLP-1 drugs for weight loss. “The problem with weight loss is often you not only lose fat, you lose a lot of muscle, and for a healthy body you cannot lose muscle,” she said. Danone has therefore developed products, such as Oikos Fusion, designed to help preserve and enhance muscle mass during treatment. She added that GLP-1 users typically have a “very specific microbiome”. Not only do the drugs themselves affect the gut, but many users are also diabetic or managing other conditions, meaning they often experience dysbiosis. On top of this, dietary patterns change significantly while on GLP-1 medication, which further influences the microbiome. “They need a different type of diet, nutrient-rich with more probiotics,” Esser explained, noting that users frequently experience digestive difficulties linked to the drug. Other frontiers include healthy ageing and longevity. Esser said microbiome diversity shifts with age and suggested that interventions to restore this diversity could play a role in extending healthy lifespan. “If through the microbiome you could revert diseases and age in a very healthy way, that would be wonderful,” she said. Antoine de Saint-Affrique, CEO of Danone, speaks during the inauguration ceremony, alongside Isabelle Esser, chief research and innovation officer (right) and Dr Karan Rajan, event host (left). © Danone AI and the path to personalised diets Emmanuel Perrin, Danone’s chief scientific officer, advanced technology ingredients senior director, suggested during an interview with FoodBev that perhaps the most transformative enabler is artificial intelligence. Advances in sequencing now allow scientists to map the full diversity of the microbiota, generating vast datasets. Perrin explained that these billions of data points are impossible for humans to analyse alone, making AI “mandatory” for finding correlations between microbial composition, active ingredients and health outcomes. This analytical power could enable the development of personalised nutrition. By assessing an individual’s microbial profile, Perrin noted that it may become possible to predict risks of certain conditions and design diets to prevent them. “In a few years, it will be possible to design personal diets that fit your flora state, or even predict risks of disease from microbiome data,” he said. He also envisaged digital models that could simulate the impact of dietary changes on gut health, allowing consumers to see in advance how adjustments might affect resilience to inflammation or chronic disease. He pointed out that these approaches are already being explored in clinical studies where interventions are tracked against microbiome changes. Perrin suggested that the ability to digitally model and predict outcomes could help create preventive diets tailored to individuals, representing what he described as one of the most significant innovations for the future of food and health. The Paris-Saclay inauguration builds on Danone’s broader R&I footprint, which includes its Singapore site dedicated to microbiology, immunology and data-driven health. By connecting these hubs, the company is creating a global platform to move ideas from early-stage research into practical applications across its product portfolio.

Scott Dixon Innovation is a major driver in the global food and beverage sector, as consumers increasingly seek healthier, more sustainable and convenient products, while brands work to improve efficiency and navigate economic and supply chain pressures. Scott Dixon, managing director of The Flava People, explains why medium-sized businesses play a crucial role in driving innovation and the unique value they bring to the industry. Agility and flexibility aren’t words typically associated with the large corporations that dominate the UK food and beverage landscape. While these major players offer advantages – such as robust logistics, global sourcing networks and economies of scale – their size often makes them slower to adapt to new consumer demands or emerging trends. In contrast, small-to-medium-sized businesses can make decisions quickly, focus on specific niches and bring fresh thinking and solutions to the market faster. Why does innovation matter in food and beverage? Innovation is critical in the UK food and beverage sector for several key reasons: Meeting changing consumer expectations From plant-based diets to functional beverages and sustainable packaging, consumer expectations are evolving fast. Innovation allows brands to keep up by creating new product formats, reformulations or sourcing approaches. A standout example is This, a London-based SME that has redefined the plant-based meat category with hyper-realistic, high-protein alternatives using simple ingredients and bold branding. Differentiation in a crowded market   With retail shelves and digital platforms saturated, standing out is essential. Brands like Trip, which launched a CBD-infused drinks range targeting wellness-conscious consumers, have shown how new formats and ingredients can carve out previously untapped niches in the UK beverage market. Operational efficiency and cost control   SMEs are also turning to tech innovation – such as automation and AI – to optimise production and reduce waste. For instance, Rebel Kitchen and Moma Foods have both embraced lean production systems and strategic outsourcing to remain agile and cost-effective while scaling their operations. Sustainability pressures   With growing environmental awareness and stricter regulations, brands are under pressure to reduce their carbon footprint, use recyclable materials, and minimise food waste. Companies like Oddbox, which rescues surplus fruit and veg directly from growers and delivers them to consumers, are a prime example of SME innovation that meets both commercial and environmental goals. Adapting to market disruptions   From Brexit to inflation and the Covid-19 pandemic, UK food and drink producers have faced unprecedented external shocks. Innovative SMEs have quickly pivoted –  adopting D2C channels, rethinking packaging or adapting recipes to new supply realities. Why are SMEs crucial to innovation in food and beverage? Agility and adaptability SMEs can respond to trends with speed and precision. They're able to quickly develop and adapt products to meet the pace of change – whether that’s a sudden surge in demand for a trending ingredient like the trendy Gochujang or a new format that hits a viral moment online. Their smaller size and specialisms are their superpowers when it comes to launching products into market fast and with purpose, a key leverage that can also lock in brand-licensing partnerships. Another industry example is Dash water, which infuses wonky fruit into sparkling water. They were able to pivot their messaging and scale quickly, capitalising on the growing demand for healthier, no-sugar alternatives without waste. Innovation-driven culture Innovation isn't just a strategy for SMEs – it’s often part of their DNA. Their compact and skilled teams thrive on collaboration, curiosity and experimentation. They’re not bogged down by silos or red tape. That spirit creates a culture where new ideas can flourish and be rapidly commercialised. Cawston Press is another great example – combining heritage British ingredients with modern brand values to reimagine soft drinks. Their team’s continuous focus on natural ingredients and reducing added sugar shows how a clear innovation culture can sustain long-term relevance. Niche expertise and focus Many SMEs thrive by owning a specific niche. That specialisation drives authenticity, depth and a loyal customer base. Take Pollen + Grace, for instance, which began as a small meal delivery service and now sells clean, plant-based ready meals nationwide. Their focus on nutritional integrity and wellness has helped them stand apart in the ready-to-eat category. In beverages, Minor Figures has carved out a clear identity within oat milk and coffee culture by doubling down on both barista-quality formulation and sustainability credentials.   Collaboration and partnerships Unlike many large companies that compete vertically, SMEs are often open to collaboration. Whether it’s co-branding, licensing or agile product development, partnerships are a fast route to innovation. Not only can SMEs prove advantage with commercially driven collaborations, but also with socially driven initiatives that are bespoke to their community. A similarly effective example is Brewgooder, the Scottish craft beer brand that donates 100% of its profits to clean water projects. By collaborating with craft brewers and retailers, they’ve scaled their mission and reached new audiences. Driving economic growth SMEs are crucial to the UK’s food and beverage economy – not just as innovators, but as employers, regional anchors, and exporters. Brands like Pip & Nut and Joe & Seph’s have grown from kitchen-table concepts to nationally stocked brands, supporting jobs, reinvesting locally and showing how entrepreneurial spirit can translate into measurable impact. The opportunity for industry leaders For decision-makers in the UK food and beverage sector, SMEs should be central to any forward-thinking innovation strategy. These companies offer fresh perspectives, deep consumer connection, and a willingness to take risks that larger businesses often shy away from. Whether pioneering sustainable packaging, reimagining category norms or building the next wellness brand, SMEs are shaping the future of the industry. By investing in and collaborating with them, larger businesses, retailers and investors can unlock a powerful engine for growth, relevance and resilience. For the food and beverage industry to remain competitive and dynamic in the years ahead, supporting SME innovation isn’t just an opportunity – it’s a necessity.

Baumer has updated its packaging technology range with its new CorrBox Solution models, designed for precision and control in high-volume production of corrugated packaging. The CorrBox Solution range is a portfolio of technologies for adhesive application and quality control on flexo folder gluers (FFG). The three models – CorrBox Go, Evo and Pro – target the needs of different market segments in the corrugated industry. CorrBox Solution Go is intended for simple glue application and replaces the company’s previous FFG Go system. The new CorrBox Solution Evo and Pro come complete with integrated quality control and support multiple configurations for maximum flexibility. The Evo was developed for high-volume markets, in which high quality and maximum cost efficiency are critical to achieving high production volumes. Meanwhile, the Pro meets strict demands on flexibility and quality in corrugated packaging alongside offering added functions, such as Slot and Bundle24, for special manufacturing requirements. All three systems are built around the same components from Baumer for glue application, such as the PX 1000 multi-application head, the KPE 6 and KPE 9 adhesive pumps, and the standard, intuitive HMI solution designed for simple and reliable process control. The PX 1000 multi-application head features an electromagnetic drive to achieve high closing force and ‘excellent’ start-up behaviour, Baumer said. Additionally, the CS 1000 sensor, developed specifically for the CorrBox Solution Evo, also boosts productivity and cost-efficiency significantly. It precisely monitors every single strip of glue applied and is suitable for a variety of production environments, functioning in the visible optical range. According to Baumer, the sensor delivers optimum results when there is a distinct contrast between the packaging material and the applied glue. For example, even at maximum machine speeds, it reliably detects individual strips of glue on brown corrugated as well as blue-coloured adhesive on white corrugated. These two materials make up roughly 80% of standard folding box production. The high-end PGD 1000 sensor, which pairs with the CorrBox Solution Pro, is available as an alternative and for printed materials. The PGD 1000 functions in a specific spectral range, completely masks out the background and monitors not only the presence of adhesive, but also the quality of application, regardless of whether the surface is printed. Both the CorrBox Solution Pro and CorrBox Solution Evo are equipped with an Xtend3 controller from Baumer. While the Xtend3 controller for the CorrBox Solution Pro gives customers diverse options for applying and monitoring adhesive, Baumer adapted its functions for the CorrBox Solution Evo to meet the special needs of high-volume markets. The Xact controller for the CorrBox Solution Go is designed for relatively simple gluing applications in folding box production. All three systems incorporate the Glue Save Mode. This intelligent stitching technology reduces adhesive consumption by up to 50% without compromising on strength. Baumer noted that tests have shown that edge strength even increases when adhesive is applied in stitching mode. In box compression tests, boxes remain stable even when adhesive application is reduced by 50%. Over the last several months, the new CorrBox Solution Evo has been tested ‘extensively’ under real production conditions by a number of different customers. The successful field tests have now concluded, and the solution is now available to order.

Diet Coke has relaunched two previous favourite products in the UK and US markets, as the ongoing nostalgia trend continues to drive innovation across the food and beverage industry. In the UK, Diet Coke has announced the comeback of its Diet Cherry Coke, first launched in the 1980s. The fan-favourite flavour has now returned to British supermarket shelves, featuring packaging inspired by its original retro look. With cherry reported as the flavour of the year, Diet Cherry Coke offers the familiar taste of Diet Coke with a hint of the trendy drupe. It marks the first new flavour launch from Diet Coke in the UK in seven years. Rob Yeomans, vice president of commercial development at Coca-Cola Europacific Partners GB, said Diet Coke has a loyal customer base in the UK, pointing to Kantar data showing that 32% of its drinkers are “not only brand-exclusive, but would drop out of cola if Diet Coke wasn’t available”. “Combine this with the fact that cherry flavours have delivered 55% of value sales growth across total colas over the past year, and it’s clear that the return of Diet Cherry Coke gives us a great opportunity to excite shoppers and drive further growth,” he added. For a limited time, Diet Cherry Coke is available at Tesco stores nationwide in 24 x 300ml multipack cans, 500ml bottles and 2L bottles. Elsewhere, in the US, Diet Coke has brought back its Retro Diet Coke Lime product, returning to shelves on 6 October. This builds on the successful relaunch of Retro Diet Cherry Coke in the US earlier this year. The drink features a zesty lime-flavoured twist on classic Diet Coke, described as a ‘breakout favourite’ when it first launched. Like the cherry variant, Retro Diet Coke Lime launches in nostalgia-inspired, neon lime packaging. Giving a nod to the past, it is designed to spark excitement among ‘longtime loyalists’ while introducing younger shoppers to the drink. The launch is available for a limited time only, hitting the shelves in 12-pack cans and single 20oz bottles across the US while supplies last.

Cathedral City has entered the chilled party food category for the first time, with new products launching in Morrisons this autumn in partnership with Abergavenny Fine Foods. The range includes Cathedral City Cheese & Ham Croquettes and Cathedral City Cheddar Sticks, aimed at the seasonal increase in demand for shareable foods during the festive period. Alongside this, Cathedral City is expanding its chilled ready meal portfolio with manufacturer Oscar Mayer, adding eight new lines: Cheese & Bacon Loaded Fries, Sausage & Bean Bake, Margherita Loaded Fries, Spaghetti Carbonara, Fish Pie, Chicken & Leek Pie, and family-sized formats of Lasagne and Macaroni Cheese. The brand has also extended distribution of its chilled side dishes – Mash Potato, Broccoli Cheese, Cauliflower Cheese and Potato Gratin – which are now available in Sainsbury’s and will launch in Asda in October and Ocado in November. Lissie Bernard, brand manager for Cathedral City, said: “The launch of Cathedral City’s party food range, the expansion of our chilled ready meals and increased distribution of our sides represent a significant step in solidifying Cathedral City’s presence outside the cheese aisle". “This latest expansion across our licensing portfolio demonstrates the strong equity of the Cathedral City brand; one that continues to innovate, providing consumers with new and exciting dishes that bring the nation’s favourite cheese brand to tables in a truly convenient format.”

General Mills has announced it will close its pizza crust manufacturing facility in Missouri, US, as part of a multi-year initiative to increase the competitiveness of its supply chain. In a stock exchange filing, the food giant revealed that management had approved the initiative on 25 September. The restructuring efforts aim to consolidate capacity and improve the business’ cost structure. They involve the closure of the North America Foodservice pizza crust site, located in Missouri’s St Charles, alongside two pet food manufacturing sites in the US state. The initiative will also include the consolidation of assets at other facilities, General Mills said in the filing. It expects to incur approximately $82 million of restructuring charges, including asset write-offs and severance costs. FoodBev has approached General Mills for comment, and has requested confirmation of the number of jobs set to be impacted by the announcement. The closures are currently expected to be completed by the end of fiscal year 2029.

Plant-based food brand Bosh is launching eight new ready meal products, including two pizzas, into Tesco stores across the UK this month (October 2025). Bosh, founded by cookbook authors Henry Firth and Ian Theasby in 2016, is bringing its plant-based expertise to supermarket shelves with the upcoming launch. The new range is designed to deliver flavour and nutrition to consumers, with each dish offering a good source of plant protein. The products are inspired by recipes from the co-founders’ social media channels, where thousands of free recipes are already available to their 3.5 million followers. Included in the line-up are: N’duja Sourdough Pizza Margherita Sourdough Pizza Creamy No-Duja Pasta Goan Chickpea Curry Creamy Mac & Greens Teriyaki Mushroom Noodles Hearty Vegetable Lasagne Ultimate Bean Chilli Founders Firth and Theasby commented: “From day one, our mission has been simple: to help more people put more plants on their plates. Over the years, we’ve listened to our audience, refined our recipes and learned what makes plant-based food exciting.” “This new range is everything Bosh stands for – flavour, health and accessibility – now made easy for everyone to enjoy at home.” Tolu Coker, Tesco buying manager for plant-based, said: “We’re delighted to be partnering with Bosh on this new range of plant-based ready meals and pizzas, bringing more shoppers to the category and driving category growth”. The full range will launch into Tesco stores nationwide from 6 October 2025, with pricing starting from RRP £3.95.