Tango is expanding its permanent soft drinks range with the launch of Tango Strawberry, as the brand looks to capitalise on growing consumer demand for strawberry-flavoured carbonates. The new flavour is rolling out in Iceland stores and selected quick-service restaurant outlets from 22 June, marking the latest addition to the brand's core portfolio. Owned by Carlsberg Britvic, Tango said the launch is designed to build on the increasing popularity of strawberry-flavoured soft drinks, a segment that has seen strong growth across the out-of-home channel over the past year. According to CGA by NielsenIQ data, strawberry-flavoured carbonated drinks recorded volume growth of 6.7% and value growth of 12% in the 12 months to 31 March 2026, highlighting the flavour's growing appeal among consumers. The addition strengthens Tango's core range rather than being introduced as a limited-edition flavour, reflecting the brand's confidence in the long-term consumer appeal of strawberry within the soft drinks category. Featuring the brand's signature bold flavour positioning and distinctive packaging, the launch forms part of Tango's ongoing innovation strategy aimed at driving shopper engagement and repeat purchases. Tango Strawberry will be available in packs of 24.

Retailers, manufacturers and logistics providers are increasingly joining forces as mounting cost pressures reshape the UK food and grocery supply chain, according to new research from IGD. Escalating labour, energy and fuel costs are forcing businesses across the food system to rethink traditional competitive boundaries and seek new efficiencies through collaboration, the industry body has found. IGD's latest research suggests that the widening gap between growing demand and the cost of servicing supply chains is accelerating partnerships between organisations that have historically operated independently, and in some cases competitively. The organisation points to emerging examples of retailers, manufacturers and logistics providers sharing infrastructure, aligning transport networks and pooling operational capacity to reduce costs and improve asset utilisation. Such collaborations are also supporting sustainability goals by enabling more efficient, lower-carbon transport solutions. James Rothwell, head of supply chain at IGD, said: "With cost pressure exposing inefficiencies the industry can no longer absorb, the biggest efficiency gains now sit in the links between organisations. This realisation is breaking down competitive barriers as collaboration increasingly becomes a commercial necessity." The findings highlight the growing challenge facing supply chain operators as they are asked to handle higher volumes with greater accuracy and service levels while simultaneously reducing costs. Manufacturers are under pressure to increase throughput while managing rising input costs, logistics providers must maintain performance amid escalating operational expenses, and retailers face limited scope to pass higher costs on to consumers due to continued pressure on household budgets. According to IGD, this environment is transforming efficiency from a source of competitive advantage into a baseline requirement for participation in the market. The report warns that businesses failing to adapt their operating models and build stronger supply chain partnerships risk losing competitiveness in an increasingly interconnected marketplace. Rothwell believes the shift represents a fundamental change in how companies will compete in the years ahead. "Competitive advantage will depend less on individual performance and more on the strength and efficiency of the networks businesses are part of," he said. "Those that continue to operate in silos will find it increasingly difficult to compete as collaboration becomes critical to success." The research forms part of IGD's latest Supply Chain of the Future report, which examines how food and grocery supply chains are expected to evolve over the next five years.

Kraft Dinner is expanding beyond mac and cheese with the launch of KD Ramen, a new range bringing the brand’s cheese flavour to the ramen category. The range will launch exclusively in Canada this July across grocery, convenience and big-box retailers. It will be available in three varieties: Cheesy Ramen, Extra Cheesy and Extra Spicy. Cheesy Ramen combines KD’s cheese flavour with savoury ramen notes, umami and a mild spice. Extra Cheesy offers a milder option with more cheese flavour, while Extra Spicy adds a higher level of heat balanced with the brand’s cheese sauce. KD said the new products are made with the same real Canadian cheddar cheese used in its original mac and cheese. The launch comes as ramen continues to grow in popularity among Canadian consumers, with cheese-based ramen also gaining traction. Kelly Fleming, chief marketing officer for Kraft Heinz Canada, said: “For generations, Canadians have turned to KD for comfort, craveability, and unmistakable cheesy flavour. With KD Ramen, we’re bringing that iconic KD cheesiness to an entirely new aisle and occasion. It's a bold new way for Canadians to experience the flavour they know and love.”

Ocean Spray Cranberries has appointed consumer packaged goods veteran Abigail Buckwalter as its new president and chief executive officer, bringing a seasoned global executive to lead the nearly century-old agricultural cooperative through a period of evolving consumer preferences and increased focus on health and wellness. Abigail Buckwalter Buckwalter joins Ocean Spray from Nestlé Health Science US, where she served as CEO for the past three years, overseeing an organisation of more than 6,000 employees and a multi-billion-dollar portfolio of consumer and healthcare brands. Her appointment signals Ocean Spray's intention to accelerate growth, innovation, and operational excellence as demand for functional foods and beverages continues to rise. Peter P. Dhillon, chairman of the cooperative's board of directors, said: "Abigail is a transformational leader, and we are thrilled to welcome her to Ocean Spray. She brings both the global business experience needed to drive growth and the instincts to build brands that last." Dhillon noted that Buckwalter's combination of operational expertise, innovation leadership, and people-focused management style made her the standout candidate to guide Ocean Spray into its second century. Buckwalter spent 15 years at Nestlé Health Science, playing a key role in the development and expansion of the business since its inception. Throughout leadership positions spanning Europe, Oceania and North America, she led portfolio optimisation efforts, business turnarounds, operational improvement initiatives and innovation programmes that delivered market share gains and profitable growth. Her appointment comes as food and beverage manufacturers navigate shifting consumer expectations around nutrition, functionality, and transparency. Ocean Spray, whose cranberry-based beverages, snacks, and ingredients are sold in more than 100 countries, has increasingly emphasised the health benefits associated with cranberries while continuing to expand its product portfolio. "Our industry finds itself at an incredibly dynamic tipping point in consumer behaviour and buying habits," Buckwalter said. "I believe Ocean Spray, with its iconic brand and global platform, is uniquely positioned to deliver against those expectations around taste and health benefits." She added that her leadership approach will focus on combining consumer-centric innovation with strong operational execution to support long-term growth. Buckwalter's background extends beyond consumer packaged goods to include experience in healthcare, foodservice and the non-profit sector. She holds a bachelor's degree from the University of Wisconsin and an MBA from Columbia University. Earlier this year, she was recognised with the University of Wisconsin School of Journalism and Mass Communication's Distinguished Service Award. Founded in 1930, Ocean Spray is owned by approximately 700 family farmers across the United States, Canada and Chile. The cooperative markets more than 1,000 cranberry-based products globally and remains one of the most recognisable brands in the juice and fruit-based beverage category.

Heinz is expanding its pasta sauce range with the launch of Marry Me Pasta Sauce, a new product inspired by the viral 'Marry Me' recipe trend. The sauce, which has been developed with sundried tomatoes, cream cheese, extra virgin olive oil and basil, is designed to offer a rich and creamy flavour with no added sugar. It joins Heinz's wider pasta sauce range, which the brand said is made with high-quality ingredients and no added sugar. Heinz said the launch was inspired by the popularity of the 'Marry Me' recipe trend on TikTok, where related content has attracted more than 400 million views. The company is supporting the launch with new research into the role of food in dating. According to Heinz, 44% of Brits believe pasta is the ideal dish for taking a relationship to the next level, while 30% said they would more likely to agree to a second date if impressed by a meal cooked for them. Aditi Hilgers, taste elevation and masterbrand director at Heinz UK, said: “Inspired by one of the internet’s most talked-about recipes, we have created a sauce that delivers a rich, creamy and indulgent flavour, with the trusted quality of Heinz". “Whether it’s a date night, dinner with friends, or simply elevating a midweek meal, Heinz Marry Me Pasta Sauce is designed to help create more delicious ‘yes moments’ around the table.” The new Heinz Marry Me Pasta Sauce will be available in Waitrose and through Heinz to Home from 24 June, with a wider nationwide rollout from 29 June.

Delamere has entered the licensed food and beverage space with the launch of a new flavoured milk range developed in partnership with confectionery brand Swizzels, tapping into growing consumer demand for nostalgic flavours and experiential products. Available to retailers from July, the Delamere & Swizzels range features three flavours inspired by some of Swizzels' best-known sweets: Squashies Drumstick Raspberry & Milk, Squashies Rhubarb & Custard and Lemon Refreshers. The products are packaged in 240ml glass bottles and will retail at £1.17, targeting the on-the-go refreshment market while leveraging the popularity of retro confectionery brands among both younger consumers and adults seeking familiar flavours. The launch marks Delamere's first-ever brand collaboration and forms the foundation of a longer-term partnership between the two British brands, with additional flavour extensions already being explored for future seasonal occasions. The move comes as nostalgia continues to drive innovation across the food and drink sector, with manufacturers increasingly drawing on heritage brands and childhood favourites to create products that stand out in crowded categories and encourage impulse purchases. Jessica Page, brand manager at Delamere Flavoured Milk, said: "Nostalgia is a huge trend at the moment and by reimagining retro flavours, we're bringing together trusted heritage, playful nostalgia and great-tasting flavoured milk in a way which really resonates with today's consumers." She added: "We're confident that the on-the-go format and traditional glass bottle, coupled with the instantly recognisable Swizzels flavours and notes of nostalgia, will be a hit with shoppers looking for something fresh, fun and affordable to try." For Swizzels, the partnership represents another opportunity to extend its iconic confectionery brands into adjacent categories and engage consumers beyond the traditional sweets aisle. Sarah-Louise Heslop, head of marketing at Swizzels, said: "We hope the range will transport consumers back to childhood memories, blending the comfort of the past with a modern twist that appeals across generations and helps both brands tap into new audiences." The range is expected to appeal particularly during the summer months, with the companies positioning the products as a convenient refreshment option for picnics, travel, outdoor events and family days out. The collaboration was brokered by Blonde Sheep Licensing, which worked with both companies to develop the partnership and bring the products to market. The launch also highlights the continued strength of flavoured milk as a platform for innovation, with brands increasingly using limited editions, licensed partnerships and experiential flavour profiles to attract younger consumers and drive incremental sales. For Delamere, which has built its reputation over four decades through speciality dairy products including goat's milk and premium cow's milk offerings, the partnership represents a strategic move into branded flavour innovation while maintaining its focus on quality dairy credentials.

The Hershey Company is expanded further into functional snacking with the launch of a new Reese's-flavoured protein bar under its One brand. The One x Reese’s Peanut Butter Chocolate Flavoured Layered Protein Bar features 18g of protein and 2g of sugar. The new bar features a layered format, designed to offer a more textured eating experience than a standard protein bar. It is positioned as an on-the-go snack for consumers looking for protein-led products without moving away from familiar confectionery flavours. Deanna Lyons, One brand manager, said: “Consumers have long been skeptical that protein bars can fully deliver on taste. By bringing Reese’s-inspired decadence into a layered format, we’re proving elevated flavour and functional performance can coexist.” The protein bar is currently available on Amazon.

Finnish food technology company Solar Foods has secured €77.8 million in public funding from Business Finland to support the construction and commissioning of its planned Factory 02 production facility, marking a major milestone in the scale-up of its air-based protein ingredient Solein. The financing package, announced on 17 June, comprises a €39.6 million grant and a €38.1 million research and development loan tied to the company's participation in the European Union's Important Projects of Common European Interest (IPCEI) hydrogen initiative. The funding will be directed toward the construction and commissioning of Factory 02 in Selkäharju, Lappeenranta, Finland, a facility expected to play a central role in Solar Foods' ambition to commercialise Solein at an industrial scale. Solein, a novel protein produced using carbon dioxide, hydrogen and renewable electricity, has attracted significant attention from the food industry as a potential low-impact ingredient for foods and beverages. The company positions the technology as a way to decouple protein production from traditional agriculture while reducing land and water use. The newly announced funding forms a key component of Solar Foods' broader financing strategy unveiled in October 2025, which combines equity, debt and grant financing to support expansion. Rami Jokela, CEO of Solar Foods, said: "The funding decision is a significant part of the total financing in line with the company's strategy. We have executed our financing plan with determination and are pleased with Business Finland's decision." Factory 02 is expected to represent Solar Foods' next major step following the commissioning of Factory 01, providing substantially larger production capacity as the company seeks to meet growing commercial demand. The funding package will support multiple phases of the project, including facility construction, equipment procurement, installation, commissioning and production ramp-up ahead of commercial-scale operations. "Projects like this carry risks, but they are exactly the kind of high-ambition, high-expertise investments Finland needs to create entirely new industries and future growth," said Lassi Noponen, director general of Business Finland. The grant component covers up to 48% of eligible project costs incurred between 2027 and 2031 and will support the implementation and ramp-up of Factory 02, as well as the large-scale commercialisation of Solein. The 10-year R&D loan carries a 1% interest rate, includes a five-year grace period and requires no collateral. Despite the funding milestone, Solar Foods has not yet reached a final investment decision for Factory 02. The company said it continues to focus on securing customer agreements, strengthening strategic partnerships, advancing facility design and completing regulatory milestones, including novel food approval in the European Union and a No Questions Letter from the US Food and Drug Administration. The project is part of the EU-backed Hy2Use hydrogen IPCEI initiative, which aims to accelerate innovation and industrial deployment across Europe's hydrogen value chain. Solar Foods was selected for the programme in 2022 and has already received earlier rounds of support for Factory 01 and preliminary development work for Factory 02. The latest funding announcement highlights growing public-sector support for alternative protein technologies as governments and industry seek scalable solutions to improve food security and reduce the environmental footprint of food production. If completed as planned, Factory 02 could become one of the world's largest facilities dedicated to producing protein from air and renewable energy, positioning Solar Foods as a key player in the emerging precision and climate-resilient food ingredients sector.

Gut health science company Zoe has expanded into the snacking category with the launch of The Gut Health Bar, a plant-rich snack designed to support the gut microbiome while challenging conventional perceptions of healthy snacking. Developed by the company's nutrition scientists, the new product contains more than 10 plant-based ingredients and is positioned as a nutrient-dense alternative to conventional snack, cereal and protein bars. Available in dark chocolate and raspberry variants, the bar combines ingredients such as almonds, cashews, edamame, red lentils, flaxseeds, pumpkin seeds, seaweed, and kombucha. The launch reflects growing consumer demand for functional foods that deliver benefits beyond basic nutrition, particularly in areas such as gut health, digestive wellness and plant diversity. According to Zoe, the product was developed using insights generated through the company's large-scale nutrition and microbiome research programmes. Rather than focusing solely on protein content or calorie reduction, the formulation emphasises fibre, plant diversity and food structure, factors increasingly associated with positive gut health outcomes. Professor Sarah Berry, chief scientist at Zoe and professor of nutritional sciences at King's College London, said: "The snacking category has historically prioritised convenience over nutritional quality. Our research shows that snacking itself is not the problem. The challenge is the quality of the foods people are consuming." A key differentiator for the product is its focus on preserving the natural food matrix of ingredients. The bar contains visible whole nuts, seeds and plant pieces designed to create a chewy texture that slows eating speed and promotes satiety. This approach comes as growing research highlights links between eating rate and calorie intake. Zoe cites internal findings suggesting that slower eating can help reduce overall energy consumption while improving satisfaction. The launch is supported by new consumer research commissioned by the company, which found that 95% of UK adults snack regularly, with snacks accounting for approximately one-quarter of daily calorie intake. However, only 28% of respondents considered their snacking habits healthy, while 70% reported feeling confused or misled by ingredient lists and health claims on packaged snacks. The survey also revealed that bars have become the UK's most popular snack format, with 68% of consumers regularly choosing snack, cereal or protein bars. Despite protein ranking among the most sought-after nutritional attributes, many consumers remain uncertain about what constitutes a genuinely healthy snack. Professor Tim Spector, scientific co-founder of Zoe, said: "The food environment is flooded with products built around marketing claims rather than nutritional quality. We wanted to demonstrate that it is possible to create a snack that combines strong science, whole-food ingredients and great taste." The launch marks Zoe's latest move beyond digital health services and into consumer packaged goods, as the company seeks to translate its nutrition science into everyday food products. It also reflects wider industry trends, with food manufacturers increasingly investing in gut health, fibre-rich formulations and minimally processed ingredients to meet evolving consumer preferences. Jonathan Wolf, CEO and scientific co-founder of Zoe, said: "Snacks make up a significant proportion of what people eat every day. Creating a convenient product that supports gut health while delivering on taste is an important step in helping consumers make better food choices." As demand for functional snacks continues to accelerate, Zoe's entry into the category highlights the growing convergence of nutritional science, gut health research and mainstream food innovation.

Danone has announced plans to acquire Australian health-focused food and beverage company Made Group, alongside the remaining stake in its Australian fresh dairy joint venture with Saputo Dairy Australia, in a move that significantly expands its footprint in the Asia-Pacific healthy nutrition market. The transactions, announced on 22 June, are part of Danone’s ongoing Renew strategy, which combines organic growth with targeted acquisitions, aimed at strengthening its position in high-growth health and nutrition categories. Under the agreement, Danone will acquire Melbourne-based Made Group, a fast-growing business with annual sales exceeding €300 million for the fiscal year ending June 2026. Made has built a strong portfolio across high-protein ready-to-drink beverages, gut-health yogurts and coconut-based products, categories that continue to benefit from rising consumer demand for functional and better-for-you foods. The company has established a significant presence in Australia, New Zealand and Southeast Asia, supported by in-house manufacturing capabilities, innovation expertise and an extensive route-to-market network. Danone said Made has consistently delivered double-digit growth and attractive margins, and is expected to contribute meaningfully to its Essential Dairy and Plant-Based (EDP) business in the region. In parallel, Danone will acquire the remaining 49% stake in its existing fresh dairy joint venture with Saputo Dairy Australia. The venture has provided the French food and beverage group with a strong position in Australia’s functional yoghurt segment through brands including YoPRO, Activia and Ultimate. Danone chief executive officer Antoine de Saint-Affrique said: “With its strong portfolio of brands and healthy nutritional products, focusing on gut health and protein, Made shows an impressive track record of rapid and profitable growth. This is another example of our Renew strategy at work, combining a strong focus on organic growth with targeted investments that further enhance our ability to meet demand for healthy nutrition.” Amanda Butler, chief executive officer of Made Group, said joining Danone would provide access to additional infrastructure, research and development expertise, and broader capabilities to accelerate growth across Asia-Pacific markets. The acquisitions underscore the growing importance of functional nutrition, protein-rich products and gut-health offerings within the global food and beverage sector. Industry analysts have identified these categories as among the fastest-growing segments in packaged foods, particularly across Asia-Pacific markets where health-conscious consumption continues to rise. The latest deals follow a series of strategic investments by Danone in health-focused nutrition businesses, including the signing of UK meal replacement brand Huel and the acquisitions of biotic specialist Akkermansia and specialised nutrition company Kate Farms. Both transactions remain subject to customary regulatory approvals and are expected to close during the second half of 2026.

The Institute of Food Technologists (IFT), a non-profit scientific association committed to advancing the science of food and its application across the global food system, is excited to unveil the latest in food and drink innovation and trends to global food and beverage manufacturers, processors and ingredient suppliers. The showcase will take place at IFT FIRST (Food Improved by Research, Science and Technology) Annual Event and Expo, the leading food science and innovation expo being held 12-15 July 2026 at McCormick Place in Chicago. As the premier gathering of scientific, technical and business leaders, IFT FIRST offers direct access to cutting-edge insights on supply chain resilience, emerging technologies, sustainability and global market shifts – all grounded in rigorous science and practical application. Attendees connect with peers and cross-sector innovators, explore solutions to today’s most pressing challenges (from ingredient sourcing and logistics disruptions to regulatory pressures) and uncover new opportunities to drive efficiency, transparency and growth. Through cutting-edge scientific programming and multi-disciplinary discussions, IFT FIRST addresses the biggest issues impacting the food industry across novel technology and innovation, health and nutrition, sustainability and climate, food safety and consumer insights. New in 2026, all scientific programming will take place directly in the Expo Hall, offering attendees the unique opportunity to engage with cutting-edge sessions at the heart of the event. By integrating scientific discussions and presentations within the expo environment, participants can seamlessly connect with experts, explore new technologies and experience the vibrant innovation showcased throughout IFT FIRST. IFT CEO Christie Tarantino-Dean said: “By making scientific programming more accessible, we’re ensuring that all attendees can engage with keynotes and breakout sessions and more easily connect what they’re learning with the innovations they’re seeing in the Expo Hall. This year, we’re also expanding networking spaces and increasing curated Expo Hall tours – changes that directly reflect attendee feedback and our ongoing evolution to best meet their needs.” The Pitch, the rapid-pitch competition showcasing Start-up Pavilion product innovations in the early stages – from pre-seed to growth stage – returns once again year. Each year, up to 100 start-ups showcase their innovations in the Start-up Pavilion to investors, buyers, ingredient providers, business professionals, product developers and food scientists. As part of their exhibition, companies can participate in the pitch competition for a chance at the $10,000 cash prize and $2,500 each for the two runners-up. Last year’s winner was Plantible for Rubi Protein, its functional and nutritional plant-based protein ingredient that food manufacturers to replace eggs, dairy ingredients and synthetic emulsifiers with a single clean ingredient. Other previous winners include Scentian Bio (2024) for its synthesised insect olfactory receptor biosensor that can measure smell and taste, and Helaina (2023) for its work around using precision fermentation to manufacture proteins at scale, starting with Lactoferrin, a protein that supports cognitive health and antimicrobial defense while enhancing nutrient absorption. IFT FIRST will also feature numerous scientific sessions on global innovation in the food and beverage market, including: How are emerging AI tools transforming food innovation end-to-end, from consumer understanding to scaled innovation? What regulatory pathways and innovations are needed to accelerate novel technologies in global food innovation? How can stronger academia and industry partnerships accelerate food innovation? IFT FIRST is where science meets application, where innovation finds its market and where the global food system comes together to solve what’s next. To register for IFT FIRST or to learn more, visit our website.

Belgian agri-tech company Rainbow Crops has raised €9.7 million in an over-subscribed seed funding round to advance its crop engineering platform and expand its team. The round was led by Italian venture capital firm Liftt, together with its vehicle Liftt EuroInvest. Existing investors AIF, PINC and VIB also participated, alongside new backers Corteva, through its Corteva Catalyst investment platform, and Maia Ventures. Rainbow Crops develops improved crop varieties by engineering complext agronomic traits, including yield and stress resilience. The company said the funding will support the expansion of its AI-supported multiplex genome-editing capabilities, the deployment of its platform across key crops and recruitment across scientific and technical roles. The company's proprietary Trait Foundry platform combines artificial intelligence, multiplex genome editing, precision breeding and automated phenotyping to identify, generate and evaluate combinations of genetic variants linked to complex crop traits. By combining genome editing with breeding, the platform creates plant populations with designed genetic diversity, allowing researchers to explore and select multi-gene trait architectures at scale. Rainbow Crops said it has already achieved proof of concept in corn. Giacomo Bastianelli, CEO and co-founder of Rainbow Crops, said: “This investment allows us to accelerate the transition from early validation to systematic deployment of our platform. Our goal is to accelerate complex trait engineering and make it accessible to partners globally.” He added: “This round signals strong external validation and positions Rainbow Crops as an emerging category leader in AI-driven, multiplex genome engineering. We are now focused on innovative partnerships and on delivering real-world impact in the field.” Edoardo Bianchi, project manager at LIFTT, said Rainbow Crops was “a compelling example of breakthrough innovation in agri-tech,” combining AI, genome editing and field validation to address crop breeding challenges. The company said investors were attracted by its potential to accelerate the development of climate-resilient and high-performing crop varieties, supported by early field validation in major crops, its proprietary data platform, engagement with seed companies, backing from the Gates Foundation and access to VIB’s scientific expertise and research infrastructure.