Abbott has reached agreements with three law firms over claims relating to the company's speciality formulas for preterm infants, in a settlement worth approximately $670 million. The agreements cover a 2024 verdict in Missouri, where the courts ruled in favour of the Gill family, who were awarded damages in a brain damage case related to necrotising enterocolitis (NEC), a serious inflammatory intestinal disease that primarily affects premature infants, as well as additional claims alleging that preterm infant formula is associated with NEC. Abbott appealed the verdict to the Missouri Court of Appeals in December 2024, but the appeal was denied. The company said it subsequently chose to settle rather than continue the appeals process or pay approximately $600 million, including the Gill judgment and accrued interest. In a statement on its website, Abbott said the agreements are a compromise of disputed claims and do not constitute an admission of liability. The company continues to maintain that its preterm infant formulas are safe and that there is no reliable scientific evidence that the products cause NEC. The settlement comes against a backdrop of mixed litigation outcomes for manufacturers of preterm infant formula. Abbott highlighted a series of recent favourable court rulings, including victories in all three federal Multidistrict Litigation (MDL) bellwether cases. In July 2026, the US Court of Appeals for the Seventh Circuit affirmed a pretrial judgment for Abbott in the first federal MDL bellwether case involving its preterm infant formulas. In June, the Illinois Appellate Court reversed a $60 million verdict, finding that the trial court had not properly applied the learned intermediary doctrine. A Florida state court similarly dismissed claims involving preterm infant formula in March 2026. The learned intermediary doctrine generally recognises that, where products are administered under the direction of medical professionals, manufacturers' warnings are communicated to healthcare providers rather than directly to patients because clinicians are responsible for assessing risks and benefits. Despite those rulings, Abbott said it believes resolving the latest claims is in the company's long-term interests and represents a constructive step toward substantially reducing the overall litigation. Following the agreements, Abbott said roughly 1,700 lawsuits remain pending in federal and state courts, involving claims on behalf of approximately 12,700 individual infants. The company said that figure includes cases with potentially overlapping or disputed circumstances. Abbott said it continues to work to identify and eliminate such claims. Preterm infant formulas are specialised nutritional products designed for premature and low-birth-weight infants, whose nutritional requirements differ from those of full-term babies. Unlike conventional infant formula sold directly to consumers, these products are primarily used in neonatal intensive care settings. Abbott said it is one of only two companies in the US supplying preterm infant formulas and stressed their role where a mother's own milk or donor human milk is unavailable or insufficient. The company cited guidance from the US Food and Drug Administration, Centers for Disease Control and Prevention, National Institutes of Health and American Academy of Pediatrics, among others, arguing that there is no conclusive evidence that preterm formula causes NEC and that such products remain an important component of neonatal care. In an October 2024 statement, the FDA, CDC and NIH said available evidence supports the hypothesis that an absence of human milk, rather than exposure to formula, is associated with increased NEC risk. The American Academy of Pediatrics has likewise said speciality formulas and fortifiers provide an essential source of nutrition for premature infants, while noting that breast milk does not eliminate the risk of NEC and that sufficient parental or donor milk is not always available. The AAP and other medical organisations have also stressed that feeding decisions for premature infants should be made by clinicians and families based on individual circumstances, rather than through litigation. The company said it remains confident in the safety of its products and the scientific evidence supporting their use.

Crosse & Blackwell is tapping into growing consumer demand for functional nutrition with the launch of two new protein-packed soup SKUs: Tomato, Lentil & Chilli and Tomato & Mixed Bean. The new soups are designed to meet the growing appetite for convenient, healthier meal options that help consumers achieve their daily protein and fibre goals, while retaining the taste, affordability and convenience associated with traditional soup. Both 400g cans are made in the UK and contain no artificial flavours, colours or preservatives. The new products will launch in Sainsbury’s stores nationwide from 17 August 2026, with an RRP of £1.25 and a promotional price of £1.00. The launch comes as the grocery sector responds to the rise of so-called ‘protein-maxxing’ and ‘fibre-maxxing’, with shoppers increasingly looking for accessible products that can help them meet nutritional targets. Tomato & Mixed Bean is high in protein, delivering 14g per serving, and is also high in fibre. Tomato, Lentil & Chilli provides 10g of protein and is a source of fibre, combining a familiar tomato soup base with a spicy flavour profile. Both varieties provide one of five recommended daily portions of fruit and vegetables. The products also respond to the growing focus on fibre intake. With an estimated 96% of the UK population failing to meet the recommended 30g of fibre per day, fibre-rich ingredients such as lentils and mixed beans are increasingly being positioned as straightforward ways for consumers to improve their diets. Jeremy Gibson, marketing director at Princes Group, which owns Crosse & Blackwell, said: “Consumers are increasingly looking for convenient products to help them hit their nutrition goals but still deliver on taste and value. Our protein and fibre-packed Crosse & Blackwell soups are a great product to meet that need.” Gibson added that the new SKUs are intended to appeal beyond traditional soup shoppers, combining the brand’s established positioning with current nutritional trends. “By combining the trusted homemade taste and quality ingredients of Crosse & Blackwell with nutritional trends and consumer demands, we are offering a product for those seeking a hot, hearty and satisfying meal, without compromising on quality or budget,” he said. Following the initial Sainsbury’s launch, additional listings are planned from September 2026.

Functionality and ‘flexitarianism’ are driving innovation in plant-based dairy – a category valued at $22.7 billion globally in 2025, led predominantly by the booming milk alternatives segment according to Euromonitor. As the industry works to bolster its resilience in the face of challenges such as labelling legislation and sensory hurdles, this exclusive feature from FoodBev Media's The Plant Base magazine takes a deep dive into the current state of the market. Though volume growth in the plant-based dairy sector has slowed in recent years, demand remains strong – particularly within milk alternatives, which have become the most mature segment within the category. Rising adoption of ‘flexitarian’ diets has led to significant market penetration within this subcategory. Analysis of Euromonitor data by the Good Food Institute highlights that the Asia Pacific region was estimated to account for over one-third of plant-based dairy sales in 2025, followed by Europe and North America. Meanwhile, research from ADM’s Global Protein Discovery Report last year found that 78% of global ‘plant-forward’ consumers (defined as flexitarians, vegetarians or vegans) have tried dairy alternatives, and 88% consume them at least weekly. Trial rates were found to be highest in Brazil (85%) and Australia (83%), followed by the US and UK (78%), South Korea (76%) and Germany (68%). Robin Redelin, senior category marketing manager for dairy and plant-based dairy at ADM, said that demand is evolving beyond an “all or nothing” mindset. “Consumers are increasingly flexitarian, seeking both plant- and animal-based proteins, and they’re prioritising higher protein intake,” he told The Plant Base. “Health remains a leading driver, alongside growing expectations for better taste and texture.” Caroline Cotto, director of alt-protein non-profit organisation Nectar, commented: “What we’re seeing in the data is that demand is strongest where products deliver on a familiar use case and a familiar sensory experience. Barista milk, creamers and milk are the clearest examples of that.” “The category is becoming less about novelty and more about everyday replacement, which is where real volume growth comes from.” In comparison to meat alternatives – another plant-based food category that has matured significantly and plateaued after its initial boom around 2020 – Cotto noted that alt-dairy is currently “in a stronger position in terms of purchase intent and sensory progress.” “In our research, plant-based dairy outperformed plant-based meat on purchase intent, and that’s partly because the category has more clearly solved certain everyday occasions, especially beverages and breakfast moments,” she pointed out. “I think the reason is simple: dairy is a more modular system. Consumers can try a plant-based milk in coffee without changing the whole meal, and have easier access to try products at a coffee shop, which makes experimentation easier. Meat alternatives often have to carry more of the culinary and cultural burden of the entire plate, so the sensory bar is even higher. That said, from a market penetration standpoint, our highest performers in both sectors are on pace with one another.” Swedish oat milk brand Oatly, one of the leading milk alternative brands in Europe, has reported growth in the UK from both new shoppers and existing shoppers buying increased quantities. Bryan Carroll, general manager for UK and Ireland, described plant-based milk as the “engine of the category,” accounting for 53% of total plant-based dairy market value. “Plant-based milks tend to be the most widely adopted product within the category and usually act as a first step for consumers entering the plant-based space,” he explained. “From iced drinks to matcha and beyond, we are seeing how new taste experiences, both in and out of homes, are leading to increased demand.” Flavour trends and functionality Trends around indulgence, nostalgia and global influence are shaping flavour innovation and product development in the dairy alternatives category. ADM’s Redelin said: “Classic profiles like vanilla and strawberry continue to resonate, as consumers associate dairy with comfort and familiarity, especially its creamy texture. At the same time, elevated twists on classics like salted caramel and lemon cheesecake flavours are gaining traction, particularly in yogurts and frozen formats.” In cheese, British dairy-free cheese brand Honestly Tasty’s CEO, Mike Moore, noted the demand for authentic fermented flavours. “Consumer palates have been shaped by sourdough, kimchi, kefir and the like, and those expectations are carrying over into plant-based cheese,” he highlighted. “Complexity, depth and provenance are becoming genuine differentiators, and that feels like our territory.” Global flavours have increasingly been garnering attention, with East and Southeast Asian flavours proving popular in the West. Oatly identified this among its recent Future of Taste report, noting the rise of matcha, ube, calamansi, pandan and yuzu. Matcha in particular has exploded in popularity over the last year – Oatly tapped into this rising demand with the UK launch of its Matcha Latte Oat Drink in July 2025, and recently expanded the line to include a Strawberry Matcha Latte variety. Califia Farms also experimented with flavour innovation in this category with its Blueberry Matcha Almond Latte, launched in May 2026, while Sproud and Danone’s Alpro have both entered the RTD matcha category this year with options made from yellow peas and soya-coconut, respectively. Elsewhere, in non-dairy yogurt, ADM’s Redelin said that fruity flavours like raspberry and blueberry, alongside tropical and citrus flavours such as passionfruit, dragon fruit and yuzu, are garnering interest. “These profiles align with consumer perceptions of vitamin C and immune support, reinforcing yogurt’s existing health halo,” he added. Nutrition and functionality are major drivers, with ADM’s research finding that nearly 40% of plant-forward consumers are interested in seeing enhanced health benefits from future plant-based options. High-protein options are dominating, with many consumers prioritising protein consumption across food and beverage more broadly. “The resurgence of high-protein dairy – cottage cheese being the obvious example – has caught consumers’ attention and shone a light on where plant-based cheese currently falls short,” said Honestly Tasty’s Moore. “For some cheeses, we’re actively exploring formulations that bring protein levels up meaningfully without sacrificing the taste and texture…it’s a tricky technical challenge, as higher protein content tends to affect mouthfeel, but we’re making progress and think it’ll prove to be a real area of differentiation for us.” Gut health is also fuelling growing interest in health-led alt-dairy innovations, with an increasing number of gut health claims appearing on shelves – particularly in yogurt and beverages. “This is fuelling demand for pre, pro and postbiotics, as well as dietary fibre,” said ADM’s Redelin. “Globally, 69% of consumers actively seek to increase fibre intake.” The Coconut Collab tapped into this interest with the launch of a dairy-free kefir drink this spring, made by fermenting coconut water and coconut milk to create a ‘creamy and tangy’ drink. It includes vitamins D, B6 and B16, and offers a source of fibre alongside ‘billions’ of live bacteria. The product builds on the success of the brand’s Gut Health Yog, launched in 2022, which has seen 57% growth in the last year. Joe Farrar, marketing manager at The Coconut Collab, said fibre has emerged as an increasingly relevant trend. “Over 60% of our shoppers are looking to incorporate more fibre into their diets, with 96% of the UK not getting the recommended 30g of fibre a day.” “While most dairy products are reflected quite well in the dairy-free space, kefir hasn’t had the same love,” he added, noting that the combination of kefir’s distinct tangy flavour and the gut health benefits are a notable technical challenge in dairy-free. The taste opportunity A significant challenge for the dairy-free category is enhancing taste and texture – this was explored in Nectar’s recent Taste of the Industry report for 2026. Built on what is claimed to be the most comprehensive public sensory analysis of dairy alternatives to date, the report found that milk and creamer-style products are leading the way in ‘taste parity,’ while ice cream and cheese were the furthest behind. “Melt, stretch, browning, firmness, creaminess, and even the way a cheese behaves on the palate all matter at once,” said Nectar’s Cotto. “If one of those elements is off, people immediately notice. Milk and creamer can succeed with a narrower set of sensory cues, but cheese must do much more.” Of all cheese types, mozzarella and cheddar-style products performed the worst in Nectar’s analysis – particularly on stretch, melt, stickiness and gumminess. “Casein is the critical component that dairy-free cheese struggles to replicate, especially for cheeses like mozzarella,” Cotto noted, adding that when dairy-free cheese makers solve this, she’s optimistic about improvement. “The promising news is that there’s a plethora of companies working to solve this challenge with animal-free casein, like Formo, New Culture and Standing Ovation.” Despite these challenges, plant-based cheese is a “younger” category compared to alt meat, with “substantial room for innovation,” acknowledged Natasha Linhart, founder and CEO of food group Atlante. “The greatest opportunities lie in hard cheese alternatives and spreads, where technology is making significant leaps forward. We also see strong potential in ready-to-use products, such as grated and sliced options, which simplify the transition to plant-based for everyday consumption.” Shifting consumer perceptions is also a factor. Honestly Tasty’s Ailis Anderson, head of brand and marketing, said: “Plant-based cheese, especially at the artisanal end of the market, continues to improve but so many consumers are still drawing on experiences from five or ten years ago – when the products really weren’t good enough”. “Alongside that are barriers to re-entry: price and availability chief among them, meaning a lot of people never get the chance to update that view… Breaking that cycle requires getting great products in front of people in low-friction ways… sampling, foodservice, gifting, so that the experience does the talking rather than the marketing.” Ice cream was another category that struggled to meet taste expectations – consumers expect creamy, premium mouthfeel and slow melt rate found in traditional dairy, KTC Oils’ head of business development and sustainability, Gary Lewis, highlighted. “To achieve this, manufacturers are increasingly turning to specific, high-performance edible oils, notably palm and coconut, to create bespoke blends that effectively replicate the structural integrity and sensory experience of milk fat.” “By using bespoke vegetable oil blends, manufacturers can access a range of melting curves tailored precisely to mimic dairy fats, ensuring the alternative ice cream behaves correctly both in production and in the consumer’s bowl or cone. This same principle applies to vegan cheese, where specific fat blends are crucial for achieving the perfect melt and stretch.” Tackling industry challenges When sourcing oils and fats, manufacturers must keep transparency and traceability in mind – demand for clean labels and ethical ingredients is high, especially in the plant-based food category. KTC’s Lewis warns against “the temptation of cheap, untraceable commodity oils,” placing emphasis on sourcing ingredients backed by recognised certifications, such as RSPO-certified palm oil. Sourcing high-quality and sustainable blends that perform consistently is a key R&D hurdle for many teams, he noted. “The era of relying on untraceable ‘mass balance’ commodity oils will end, driven by tightening regulations like the EUDR and the UK’s Forest Risk Commodity Regulation.” Additionally, current geopolitical instability has led to volatility across the wider food and beverage industry, alt-dairy included. “It was already looking difficult for food prices this year, due to the increased costs for business, with inflation forecast to rise even before the US attacks on Iran,” Lewis said. “The resulting economic chaos from rallying crude oil prices, as well as other commodities, is having wide-ranging impacts, including the cost of transport and fertiliser, and will add inflationary pressures to an already fragile economy.” Labelling legislation is another area continuing to impact businesses, with restriction of dairy-related terms requiring companies to innovate around the marketing and branding language used. As Oatly discovered earlier this year, these restrictions – which prohibit the use of dairy words like ‘milk’ and ‘yogurt’ in marketing – reinforce that trademarks may still fall within the scope of regulatory restrictions, even if the dairy-related words are not being used to describe the product itself. In February, the UK Supreme Court ruled that Oatly’s use of the slogan ‘Post Milk Generation’ is invalid for use across its food and beverage products in the UK. This was the culmination of a long-running legal battle since British dairy farming association Dairy UK first objected to the slogan in 2021. Oatly’s Carroll told The Plant Base: “We believe that the Supreme Court ruling against Oatly earlier this year creates unnecessary confusion and an uneven playing field for the plant-based industry. Consumers already understand what oat drink is, and we continue to grow despite not having called it milk for many years – while dairy milk sales are in decline.” Similarly to the introduction of labelling restrictions in the plant-based meat category, which are tightening across the EU, animal agriculture organisations argue that the regulations prevent consumer confusion. However, many players across the plant-based food and beverage industry dispute this, maintaining that comparison to traditional dairy counterparts helps consumers identify plant-based alternatives to familiar products. Honestly Tasty’s Anderson commented: “For brands like ours that use playful, self-aware language ‘Shamembert’ is a good example – there’s real uncertainty about what might not be permissible one day”. “The irony is that our naming conventions are clearly communicating what the product isn’t, not misleading anyone. Consumers understand perfectly well that ‘La Fauxmagerie,’ [the plant-based cheese brand acquired by Honestly Tasty this year], isn’t a traditional fromagerie and we don’t shy away from using terms like vegan, plant-based and dairy-free on-pack.” What’s next? To attract more consumers to the category, enhancing sensory experience and addressing affordability barriers will remain key. Atlante’s Linhart said this will help make products “a rewarding culinary choice for everyone, not just those with specific dietary regimes”. “In the next five years, I predict a significant qualitative consolidation of the category,” she said. “We will see greater segmentation of the offering, with products increasingly targeted at specific gastronomic needs.” Nectar’s Cotto agrees with this segmentation piece, adding that as the category becomes more sophisticated, already-strong categories like milk, barista milk and creamers will edge even closer to parity, increasingly becoming the default option in many contexts. “Others, especially cheese, will require more scientific breakthroughs before they truly scale,” she said. “My bigger prediction is that the market will reward specificity. Brands that understand exactly which sensory attributes matter for which occasion will outperform brands trying to be everything to everyone.” The demand for new taste experiences is driving new product development across the category, particularly in areas such as matcha and barista-grade drinks – Oatly’s Carroll sees huge potential here. New offerings such as the brand’s recently launched Cold Foam, developed to meet demand for vegan-friendly premium cold coffee drinks in foodservice, can bring further appeal to the market. “Price parity is also critical to continued market growth,” said Nectar’s Cotto. “Even a 25% price premium over traditional dairy prices out about half of potential buyers.” “If brands focus on the use cases where they are already winning, and invest more in the categories where texture and flavour still lag, they can build trust faster…Over the next five years, the winners will be the products that are not just plant-based, but genuinely better designed for how people actually eat and drink.” Top image: © Honestly Tasty

Nestlé has initiated a strategic review of The Better Health Company, its New Zealand-based health supplements business. The Better Health Company was acquired by Nestlé Health Science in 2022 from CDH Investments and the company’s founding shareholders. The business includes the Go Healthy supplement brand, which produces a range of dietary supplements and nutraceutical products including powdered beverages as well as vitamins and probiotics. It also includes a manufacturing facility in Auckland, and the Manuka honey brand Egmont. The move comes amid ongoing portfolio streamlining efforts from the F&B giant in recent years, including a review of its wider vitamins, minerals and supplements segment initiated last year. Last month, Nestlé agreed to sell a 50% stake in its water and premium beverages business to private equity firm Platinum Equity, resulting in the creation of a new joint venture, Peranel. The deal assigns an enterprise value of $5.6 billion to the new 50/50 JV. The company has been focused on optimising its offerings by reviewing brands that have not met performance expectations, aligning with a broader portfolio streamlining trend among major multinational food and beverage businesses. In recent years, a number of global F&B companies including Unilever and General Mills have undergone restructuring measures including divestitures and reviews of non-core business assets in efforts to unlock value and boost resilience to economic challenges. Nestlé has confirmed it will assess a ‘full range of options' to position the business for future success,’ but emphasised there is no certainty on outcome or timing regarding the review of The Better Health Company. The business will continue to operate as usual while the review is underway.

Lotus Bakeries-owned brand Kiddylicious has expanded its baby snacks portfolio with the launch of Rice Scoops, a new savoury range designed for toddlers aged 12 months and above. The gluten-free snacks are available in two flavours, Cheesy and Tomato & Basil, and feature an extruded scoop-shaped format designed to be easy for young children to hold. According to Kiddylicious, the format has been developed to support independent self-feeding and can be eaten straight from the pack or paired with dips to introduce different tastes and textures. The launch follows several additions to the Kiddylicious portfolio, including Cookie Squares, Filled Oat Bars and Pouches. Ash Byrne, marketing manager at Kiddylicious, said: “Rice Scoops have been designed with little fingers in mind, to bring interactivity and enjoyment to the weaning and eating journey". “Their scoop shape makes them easy for toddlers to hold and dip, helping them build confidence and develop important feeding skills as they explore food independently.” Kiddylicious Rice Scoops are available in multipacks containing four 12g packs from Tesco, Morrisons, Boots and Ocado, with an RRP of £2.65.

Anheuser-Busch is investing $13 million in its Baldwinsville, New York, brewery as the brewer expands production capacity for Michelob Ultra and Cutwater and strengthens its investment in the manufacturing workforce. The project is part of Anheuser-Busch's broader Brewing Futures initiative, under which the company plans to invest $600 million across its US operations during 2025 and 2026. The Baldwinsville investment brings the company's total investment in the New York brewery to more than $100 million since 2021. The $13 million project will increase production capabilities for Michelob Ultra, which Anheuser-Busch identifies as America's top-selling and fastest-growing beer, while upgrading can and bottle lines at the Baldwinsville facility. The brewery will also gain new production capabilities for Cutwater Spirits, the company's spirits-based ready-to-drink cocktail brand, to support growing demand. Brendan Whitworth, CEO of Anheuser-Busch, said: "Anheuser-Busch is committed to supporting the communities where our employees live and work. Investments in facilities like our Baldwinsville Brewery help us strengthen our operations while creating and sustaining jobs and continuing to drive economic growth throughout Central New York State." The Baldwinsville brewery is a significant manufacturing site for Anheuser-Busch, with hundreds of employees producing more than 50 of the company's brands. The latest capital investment focuses not only on expanding output but also on modernising the facility's packaging and production capabilities. Increased Michelob Ultra capacity reflects the brand's continued growth within Anheuser-Busch's beer portfolio, while the addition of Cutwater capabilities points to the brewer's increasing integration of spirits-based and ready-to-drink products into its manufacturing network. The move comes as large beverage companies continue to adapt their production footprints to changing consumer preferences, including growing demand for convenient, ready-to-drink alcoholic beverages. Alongside the production investment, Anheuser-Busch will establish a new technical skills training centre inside the Baldwinsville brewery. It will be one of 15 such centres the company is opening across the country. The programme provides hands-on training for packaging operators seeking to advance into skilled maintenance roles, including electrician positions. The Baldwinsville project is one element of Anheuser-Busch's $600 million Brewing Futures investment programme for 2025 and 2026. The initiative aims to strengthen the company's US manufacturing operations, support jobs, and develop the next generation of manufacturing workers. The company has operated in New York State for more than 40 years and says it views its Baldwinsville brewery as a hub for innovation and an important economic contributor to the Central New York region.

The UK Competition and Markets Authority (CMA) has ordered Vandemoortele to sell its Worcester laminated dough production facility and UK sales operations in Staines-upon-Thames following its acquisition of Délifrance. The decision follows the publication of the CMA’s final report into the deal, which concluded that the merger would substantially reduce competition in the UK supply of frozen viennoiserie products. Vandemoortele and Délifrance both supply frozen products such as croissants and pains au chocolat to supermarket and foodservice customers, where they are typically baked in-store or on-site before sale. According to the CMA’s independent inquiry group, the acquisition would make Vandemoortele the UK’s largest supplier of frozen viennoiserie and could result in higher prices or lower quality for businesses and consumers. The decision follows earlier scrutiny of the deal, with the CMA raising competition concerns over the acquisition in December 2025. Later that month, the watchdog proposed accepting remedies offered by Vandemoortele to address the concerns identified during its initial investigation. In May 2026, Vandemoortele conceded that the merger may be expected to result in a substantial lessening of competition in the supply of frozen laminated dough products to UK retail and foodservice customers. The CMA said the concession enabled it to streamline its phase 2 investigation and begin discussions over potential remedies earlier than usual. The investigation was completed almost seven weeks ahead of the 24-week statutory deadline. Under the remedy, Vandemoortele must divest its Worcester manufacturing facility alongside its existing UK sales operations to a suitable purchaser. The sale package will include the assets needed for the business to operate as an independent competitor, including customer relationships, contracts, staff and relevant rights. Transitional services and manufacturing arrangements will also be included to support continuity for customers during the transfer. Martin Coleman, chair of the independent inquiry group, said: “Once Vandemoortele conceded that their merger raised competition concerns, we could streamline the investigation, discuss remedies at an early stage and ultimately make a final decision well ahead of the statutory deadline.” He added that transferring Vandemoortele’s UK sales operations to an independent operator would help preserve competition and “keep prices in check for consumers”. Vandemoortele completed its acquisition of Délifrance before the CMA launched its phase 2 investigation and will continue to operate in the UK. The CMA said it will monitor the companies’ progress in implementing the required remedy.

Krones has officially opened a new production facility in Vemagal, near Bangalore, India, as the technology group expands its manufacturing footprint in one of the world’s fastest-growing markets for the beverage, food and packaging industries. The plant, which was officially opened on 19 August, is intended to bring Krones closer to its Indian customers while creating additional capacity to support the company’s long-term growth in the region. The new facility forms part of Krones’ wider network in India, which already includes Krones India and Krones Digital Solutions India in Bangalore, Krones Processing India in Hyderabad and System Logistics in Mumbai. According to Krones, the Vemagal site represents a targeted investment in the future of the Indian market, which is becoming increasingly important to the global beverage, food and packaging sectors. Ralf Goldbrunner, member of the executive board of Krones, said: “With the opening of this facility, we are reaffirming Krones’ long-term commitment to the country and creating a platform for future growth, innovation and value creation.” The company said the facility will strengthen its ability to support customers locally while adding another element t its existing network while adding another element to its existing network of production and competence centres. Thomas Wolter, managing director of Krones Machinery in India, said: “The real significance of this facility lies not in its buildings, machinery or technology, but in the people, partnerships and shared commitment that made it possible.” Krones said the investment is intended to lay the foundations for further expansion in India while strengthening its position in a market it views as a strategic component of its global growth strategy. The expansion comes as demand for beverage, food processing and packaging technologies continues to develop alongside India’s growing consumer market and manufacturing base. Headquartered in Neutraubling, Germany, Krones develops and manufactures machinery and complete lines covering process, filling and packaging technology. Its wider portfolio also includes digitalisation, intralogistics, injection moulding and plastics recycling solutions.

Marks & Spencer has introduced a new seedless grape brand in a grab-and-go pot format, designed to bring greater convenience and differentiation to the fresh produce category. Tiqi is available exclusively at M&S stores nationwide and has been developed to combine a distinctive flavour profile with a portable packaging format aimed at on-the-go snacking. The seedless grapes are described as sweet, juicy and crunchy, with a layered flavour profile that the brand says can deliver different tasting notes to individual consumers. Tiqi was developed in vineyards in Bakersfield, California, through the Grapa Global Breeding Programme. The variety has been selected for its flavour, texture and crunch, with the resulting product positioned as an alternative to more traditional grape offerings. The grapes are packed in a purpose-designed pot format intended to provide a convenient single-serve option while differentiating the product on shelf. Ghenadie Coroi, buyer at Marks & Spencer, said: “As a grape fan, I am super excited to be part of this amazing project, bringing to life something new, disruptive and, more importantly, an amazing product: Tiqi. It’s hard to express the flavour, and we had many interesting debates on flavour profile while eventually agreeing that the only way to get it is by trying it!” The launch was preceded by live sampling sessions with UK consumers, with the brand reporting that 100% of sampled shoppers said they liked the product. The sampling also generated a Net Promoter Score of 63, while 84% of participants said they would purchase Tiqi in future. “Crunchy” was the most frequently used descriptor among those surveyed, cited by 37% of tasters. The launch reflects efforts within fresh produce to introduce new varieties and formats that can create additional excitement around everyday fruit, while catering to demand for convenient snacking options. Tiqi is now available in the fresh produce aisle at selected M&S stores and is sold exclusively through the retailer.

The UK Competition and Markets Authority (CMA) has today (20 August 2026) cleared Danone’s £864 million acquisition of plant-based nutrition brand Huel. Announced in March this year, the deal will bring Huel – which specialises in plant-based, functional nutrition offerings across categories including meal replacement shakes and ready meals – under Danone’s ownership, allowing it to benefit from the dairy giant’s global reach and R&D capabilities. The CMA launched its merger inquiry in July, after inviting interested parties the opportunity to comment on any impact the transaction may have on competition within the UK market. Now, ahead of its 11 September deadline to announce whether it would refer the merger for a phase 2 investigation, the CMA has confirmed it has given the two companies the green light. Huel, headquartered in Hertfordshire, UK, was founded in 2015 and has since built a substantial consumer base within the functional nutrition segment in the UK, Europe and the US. Its portfolio spans RTD drinks, powdered beverages and savoury meals. Danone’s acquisition aligns with its strategy to drive sustainable, profitable growth as the company widens its reach in the booming health and wellness segment and expands beyond its core dairy offerings. The company also acquired Kate Farms, a provider of plant-based medical nutrition products, last year. Following the clearance by the CMA, which means Danone and Huel will not be subject to a more intensive phase 2 probe, the deal is expected to be completed in September 2026. The senior leadership team at Huel will remain unchanged, with CEO James McMaster to remain at the helm.

Sazerac has expanded into the growing soju category with the launch of Dalho Soju in the US market, available in two size formats. The spirits giant said the new brand aims to ‘bring a new perspective’ to the soju category, pairing its tradition of connection with a ‘modern emphasis on flavour, choice and discovery’. Soju, a distilled alcoholic beverage originating in Korea, is gaining traction in the US, fuelled by growing interest in Korean culture and new drinking occasions. According to IWSR data, US soju volumes are predicted to grow at a 16% compound annual growth rate through 2029, outpacing broader spirits trends and driven primarily by younger drinking-age consumers seeking flavour exploration. Distilled from grain, Dalho is named after the Korean words for moon (달) and tiger (호), aiming to reflect ‘a bold spirit and the energy of modern social connections’. It launches in a classic 375ml bottle format, honouring soju’s heritage as a spirit traditionally enjoyed with meals, while also introducing what it calls a ‘market-first’ 50ml option that offers ‘more flexibility for flavour variety and casual trial’. Dalho Soju launches in four flavours – original, peach, strawberry and lychee – each bottled at 17% ABV. It is now available through select retailers, restaurants and bars across Sazerac’s US distribution network, debuting at a suggested retail price of $0.99 for the 50ml bottle and $5.99 for the 375ml bottle. Lauren Selman, brand director of global growth and innovation at Sazerac, said: “Soju has always been a spirit rooted in connection, and we wanted Dalho to build on that in a way that feels fresh and inviting”. “Whether someone is trying soju for the first time or already enjoys the category, the flavours and the 50ml format offer an approachable way to explore the Dalho line-up and discover something they enjoy.”

Kieran Fisher Creatine has become the UK's most searched supplement, outpacing magnesium glycinate and protein powder alike, says Kieran Fisher, founder of Warrior. In this exclusive piece, he explores why the category is booming, who the new consumer actually is and why functional formats and gummies are reshaping how the mainstream buys in. Creatine has moved firmly into the mainstream, overtaking magnesium glycinate as the UK's most searched supplement across vitamins, sports nutrition and wellness. At the same time, IRI data shows grocery sales rising 81% year on year. Yet the consumer driving demand in 2026 looks very different from the one buying creatine in 2019, with interest increasingly focused on everyday wellness, cognitive performance and healthy ageing. This shift has major implications for food, beverage and wellness manufacturers as consumer expectations continue to evolve beyond traditional sports nutrition. From niche to necessary Globally, the creatine supplements market reached approximately $1.37 billion in 2025 and is forecast to grow at 11.5% annually to $2.86 billion by 2030. The UK is growing faster still, with an estimated 14.8% CAGR projected through 2035. This spike marks a significant shift in consumer behaviour. In the first quarter of 2026, creatine overtook protein powder, electrolytes, collagen, ashwagandha and multivitamins to become the most-searched term across the vitamins and wellness category on Amazon. Demand is growing not only online but across the wider health and wellness landscape, reflecting increasing consumer awareness and adoption. The most researched supplement in the world Creatine's reputation was originally established as a performance supplement for athletes looking to increase strength, power output and muscle mass. But our understanding of creatine has evolved significantly since then, and the evidence for its physical performance benefits remains among the most robust in sports nutrition, with decades of peer-reviewed research confirming its role in regenerating ATP, the body's primary energy currency, during short, high-intensity effort. More recently, research has expanded the conversation beyond physical performance, highlighting creatine's potential role in cognitive function, particularly in tasks requiring rapid mental processing and working memory under conditions of sleep deprivation or mental fatigue. Separate research has also highlighted potential benefits for mood regulation, bone mineral density in ageing populations and metabolic health markers. For a growing number of consumers, creatine is becoming part of a daily wellness routine, going far beyond gym supplements. Why the creatine consumer has changed The creatine consumer today is just as likely to be a 35-year-old woman interested in cognitive performance as a 22-year-old man chasing a personal best. The fastest-growing consumer segments are women interested in body composition and cognitive performance, over-40s motivated by longevity and healthy ageing and general wellness consumers adding creatine to an existing supplement routine alongside magnesium, collagen and omega-3. These consumers don't want products designed exclusively for gym-goers. They want convenient, enjoyable formats with proven efficacy that fit seamlessly into their daily wellness routines, reshaping demand across the wider wellness category. The rise of everyday formats What we're seeing in the data is a category in transition. Flavoured creatine grew 121% year on year versus 73% for unflavoured, signalling that consumers are increasingly prioritising convenience, taste and everyday usability alongside efficacy. The more significant shift is towards functional creatine and the growing appetite for products that combine creatine with complementary active ingredients to address specific consumer need-states. Creatine with electrolytes for hydration and performance; creatine with collagen for joint health and body composition; creatine with multivitamins for overall nutrition. Each combination is grounded in science, not marketing. Amazon search data reflects the same trends – consumers are already searching for these combinations. Gummy-format supplements have reshaped how mainstream consumers enter new supplement categories. Mushroom gummies, sleep gummies and collagen gummies have each driven category penetration beyond what powders or capsules achieved because they meet consumers where they are: accessible, approachable and already part of a daily vitamin ritual. Creatine gummies are already among the top 20 supplement search terms on Amazon UK. The growth of these formats highlights how consumer expectations are evolving and why innovation within the category is accelerating. The pattern is clear – gummies are often the format through which mainstream wellness consumers discover new supplement categories. Mushroom, sleep and collagen gummies have all surged. Creatine gummies continue to gain visibility as consumer awareness broadens and category adoption expands. The future of creatine Functional creatine will become expected rather than novel. The search data shows consumers are already looking for creatine combined with electrolytes, collagen and vitamins, reflecting a broader shift towards products that deliver multiple wellness benefits in a single serving. As the category matures, consumers are likely to place increasing value on convenience and functionality alongside efficacy. At the same time, gummy supplements continue to be one of the fastest-growing formats within vitamins, minerals and supplements. Mushroom, sleep and collagen gummies have already demonstrated how accessible formats can accelerate mainstream adoption, and creatine appears to be following a similar trajectory. Convenient formats that fit naturally into daily routines will continue to play an important role in broadening the category's appeal. The creatine consumer will also continue to evolve. Women, over-40s, and consumers focused on cognitive performance, longevity, and healthy ageing represent some of the fastest-growing segments entering the category. Research published over the past two years on creatine's cognitive, mood and bone-health benefits is helping to introduce the ingredient to audiences who would never previously have considered purchasing a sports nutrition product. Perhaps most significantly, the pace of category evolution is accelerating. As with protein and collagen, creatine is increasingly moving beyond its traditional sports nutrition roots and into the wider wellness conversation. Brands that establish credibility, trust, and consumer loyalty early are likely to be best positioned as consumer awareness grows and the category matures. Every piece of data – IRI, Amazon search rankings, TikTok engagement and published scientific research – points to the same conclusion. Creatine is becoming a daily wellness staple, not a gym supplement. At Warrior, we recognised that shift early and have spent the last five years building the products, evidence base and manufacturing capability to support it. What's happening today isn't a trend; it's the mainstream adoption of one of the most researched ingredients in nutrition, and we're still in the early stages of that growth.