Danone’s alt-dairy brand Silk is expanding its range of high-protein products with the launch of Silk Protein Yogurt and Silk Protein Shakes, rolling out across the US this summer. The new additions build on the success of the existing Silk Protein line, unveiled earlier this year with the launch of a protein-enriched plant-based milk alternative drink. Now, Silk Protein Yogurt and Silk Protein Shakes join the line-up, catering to increasing demand for high-protein offerings within the non-dairy space. Silk Protein Yogurt, rolling out to retailers in late June, contains 13g of complete plant protein per serving (6oz) in 24oz multi-serve tub format (SRP $6.79), and 12g in individual 5.3oz individual cups (SRP $1.99). The individual cups are available in vanilla, strawberry, peach and mixed berry flavour varieties, while the vanilla yogurt is available in the multi-serve tub. The yogurt is made from soya protein and contains twice the average protein content within the US plant-based yogurt segment. It also offers 4g of fibre per serving and a good source of calcium, vitamin D, vitamin B12, iodine and phosphorus. It contains no artificial colours, flavours or sweeteners. Also launching, in the protein shake aisle of US grocery stores from July onwards, are Silk Protein Shakes: the brand’s first ready-to-drink, shelf-stable protein shakes designed for convenient, on-the-go consumption. Each single-serve 11.15 fl oz bottle contains 30g of complete, soya-based plant protein – the highest protein content in the Silk portfolio and comparable to many dairy-based protein shake offerings. Like the yogurts, the shakes are formulated with no artificial colours, flavours or sweeteners. They contain 2g of total sugar and 180 calories per serving, and provide 5g of fibre per serving. Silk Protein Shakes debut in chocolate and vanilla flavours, selling for an SRP of $11.99 per four-carton pack.

Mini Melts USA is capitalising on the growing consumer appetite for nostalgic flavours with the launch of Fruity Cereal Crunch, a new beaded ice cream variety inspired by the fruity breakfast cereals that have been a staple of American households for generations. The introduction reflects the continued momentum behind nostalgia-driven innovation in the food and beverage sector, with cereal milk emerging as a popular flavour profile across categories including desserts, speciality beverages and frozen treats. Fruity Cereal Crunch marks a first for the brand, featuring Mini Melts' inaugural cereal milk-flavoured ice cream beads combined with crunchy fruity cereal flakes. The new offering aims to deliver a playful sensory experience that blends creamy sweetness with texture, while evoking the familiar taste of milk left behind after a bowl of cereal. Ilana Fischer, CEO of Mini Melts USA, said: "Consumers are looking for flavours that feel both familiar and exciting. Cereal milk has become a beloved flavour because it instantly connects people to childhood memories. Fruity Cereal Crunch takes that nostalgic experience and transforms it into something uniquely Mini Melts with our signature beaded ice cream texture." The launch highlights how brands are increasingly leveraging emotional connections and childhood favourites to drive consumer engagement and product innovation. Nostalgia continues to resonate strongly with consumers seeking comfort and familiarity, while also embracing novel formats and experiences. Fruity Cereal Crunch is now available through Mini Melts freezers across the US, including national retail partners such as 7-Eleven, CVS and Walgreens. The flavour will also be distributed through the brand's extensive network of family entertainment centres, zoos, aquariums, travel centres and other attraction venues. Founded in 2004, Mini Melts USA has established itself as one of the fastest-growing ice cream novelty brands in the US. The company distributes its premium beaded ice cream products through more than 35,000 locations nationwide, utilising a range of formats including grab-and-go freezers, automated kiosks and custom serving carts equipped with cryogenic freezing technology.

JBS USA will shutter two production facilities in Pennsylvania and Tennessee as part of a broader effort to streamline operations and support long-term growth, the company announced this week. The closures affect the company's beef production facility in Souderton, Pennsylvania, a suburb of Philadelphia, and its value-added production facility in Memphis, Tennessee. JBS said production from both sites will be redistributed across its existing network to maintain supply continuity for customers. The move comes as the company continues to reshape its US operations through targeted investments in higher-growth areas and efforts to enhance efficiency across its protein production platform. Wesley Batista Filho, CEO of JBS USA, said: "These decisions are never easy because they directly affect our team members and the communities where we operate. We are deeply grateful to the team members at these facilities for their efforts and contributions over many years. Our focus right now is on supporting them with transparency, respect, and access to new opportunities wherever possible." JBS said it is implementing transition plans for impacted employees, including opportunities to apply for open positions at other company facilities throughout the United States. The company will also provide on-site support resources and continue working with local stakeholders and workforce partners during the transition process. The closures are part of a broader strategy focused on strengthening the company's operational footprint while investing in future growth opportunities. Over the past year, JBS USA has expanded its presence through investments in facilities across Texas, Georgia and Iowa, with a particular emphasis on prepared foods and value-added production capabilities. Batista Filho added, "JBS USA is investing heavily in the United States and in the future of food production. At the same time, we must ensure our operations are efficient, modern and positioned to compete. By investing where we are growing and making difficult adjustments where needed, we are building a stronger and more resilient company." Earlier this year, JBS USA integrated its beef and case-ready operations into a single platform aimed at improving productivity and expanding value-added capabilities across its network. The latest facility closures represent another step in the company's efforts to optimise its production footprint amid changing market dynamics. Despite the operational changes, JBS emphasised that customer service and product availability will not be affected. The company said production capacity from the affected facilities will be absorbed by other sites within its US network to ensure uninterrupted supply. The announcement reflects broader trends within the food manufacturing sector, where companies are increasingly balancing investments in automation, efficiency improvements and value-added product offerings with efforts to maintain competitiveness in a challenging operating environment. Batista Filho said: "Demand for high-quality protein continues to grow, and we are committed to meeting that demand as a reliable partner to our customers, producers, and communities. These steps ensure we are better positioned to invest in the future, strengthen our operations, and continue delivering the products people depend on every day." JBS USA said it remains committed to supporting US agriculture and rural communities through its relationships with producers and growers nationwide, as well as through community initiatives focused on education and economic development. The company, one of the largest protein producers in the United States, said the operational changes are intended to create a more resilient and competitive business positioned for future growth.

Pladis is building on the success of its Hobnobs range with the introduction of McVitie's White Hobnobs, a new addition designed to offer consumers a more indulgent take on the classic oat biscuit. The latest launch combines Hobnobs' signature crunchy wholegrain oat biscuit with a smooth white chocolate flavour coating, tapping into continued consumer demand for familiar brands with premium twists. Made with 100% wholegrain oats, McVitie's White Hobnobs aim to cater to shoppers seeking elevated everyday treats, whether for sharing occasions such as movie nights and social gatherings or as an at-home indulgence. Eleonore de Saint Perier, brand manager at Pladis UK&I, said: "We're delighted to introduce McVitie's White Hobnobs to the Hobnobs family. They combine our iconic wholegrain oat biscuit with a smooth white chocolate flavour coating, creating an exciting spin on a firm family favourite. They are something a bit more special for those moments when a simple biscuit won't do." McVitie's White Hobnobs are launching initially in Morrisons from the week commencing 15 June, before rolling out to major UK retailers from the week commencing 13 July. The new product will be available in 232g packs with an RRP of £2.25.

Flora Food Group has launched a premium US Grade AA butter made with 100% American cream and batch-churned in Kansas. Red Barn Creamery Butter is launching with salted and unsalted butter varieties, both available in 8ox blocks. Each block is equivalent to one cup or two standard sticks. The new butter contains 84% butterfat, which Flora Food Group said is among the highest levels available on the market. The company said the butter's batch-churned production method takes more time than high-volume continuous processing, helping to develop its smooth texture, rich flavour and performance across cooking and baking applications. Olga Osminkina-Jones, group chief marketing officer at Flora Food Group, said: "Red Barn Creamery is rooted in the power of American dairy craft. It is a modern expression of American craftsmanship, simple ingredients and performance that stands with the best in the world. Red Barn Creamery brings that craft to today's kitchens through a world-class butter that is proudly American and built to perform." Red Barn Creamery Butter joins Flora Food Group's portfolio of food brands, which includes Violife, Country Crock and I Can't Believe It's Not Butter. The butter is currently available at select grocery stores and national retailers, with wider national availability expected later this summer.

The UK Competition and Markets Authority has cleared Associated British Foods' (ABF) proposed deal to buy Hovis, following an in-depth Phase 2 investigation into the anticipated merger. The CMA's independent inquiry group has published its final report on the transaction, find that the merger does not raise competition concerns. ABF, which owns the Kingsmill brand, supplies bread and other bakery products across the UK. Its UK bakery business, Allied Bakeries, and Hovis are also significant suppliers of own-brand bakery products to major supermarkets. The proposed acquisition was announced in August 2025, when ABF revealed its agreement to acquire Hovis in a deal expected to reshape the UK bread market. The deal was later fast-tracked to a Phase 2 investigation by the CMA, before the regulator provisionally cleared the merger in Northern Ireland earlier this year. Since the start of the investigation, the CMA's inquiry group heard evidence that UK bread suppliers have faced longstanding challenges, including declining demand and significant increases in costs. Evidence gathered during the investigation showed that both Allied Bakeries and Hovis have faced financial challenges. Allied Bakeries made significant losses over the past 14 years, despite exploring a range of options to improve performance. The CMA said this was due to overall decline in demand for bread, increased demand for lower-margin private-label products and significant cost increases in areas including energy, wheat and distribution. After considering the evidence and carrying out two public consultations, the inquiry group found that if the merger did not go ahead, the most likely outcome would be that Allied Bakeries would exit the market entirely in Great Britain and Northern Ireland. As a result, the CMA said the competitive pressure from Allied Bakeries would be lost with or without the merger. On that basis, the inquiry group concluded that the transaction does not raise competition concerns. Cyrus Mehta, Chair of the independent inquiry group leading the investigation, said: "Bread is a basic staple for millions of people, which is why it is important we looked carefully at this deal and assessed the competition implications for households across the UK". "On the basis of the wide range of evidence we received, which showed the difficult position many UK-based bakeries are in, we found Allied Bakeries – owned by ABF – would likely leave the market entirely if the deal did not proceed. Taking that into account, we have concluded the deal does not raise competition concerns."

Amit Banati Mondelēz International has appointed Amit Banati as executive vice president and chief financial officer, effective 1 July, as the global snacking giant continues to strengthen its leadership team to support long-term growth ambitions. Banati will report directly to the chairman and chief executive officer, Dirk Van de Put and join the company's leadership team. His appointment comes alongside a broader executive transition, with current CFO Luca Zaramella moving fully into his role as executive vice president and chief operating officer, where he will oversee commercial operations across Mondelēz's four geographic regions, as well as corporate sales, marketing and supply chain functions. Banati joins Mondelēz from Kenvue, where he most recently served as chief financial officer. Prior to that, he held the positions of vice chair and CFO at Kellanova, formerly Kellogg Company. His extensive consumer goods experience also includes leadership roles at Procter & Gamble, Cadbury Schweppes and Kraft Foods following Kraft's acquisition of Cadbury. During his tenure at Kellogg, Banati served as president of the Asia Pacific, Middle East and Africa business before being promoted to senior vice president and CFO, helping drive regional growth and transformation initiatives. In a statement, Van de Put said: "Amit is a highly experienced CFO who brings a strong blend of financial leadership and commercial acumen spanning multiple consumer businesses. His track record of delivering results and building talent across large, global businesses as a CFO, alongside his breadth of general management and emerging market experience, will provide an important perspective to our leadership team." Van de Put also acknowledged Zaramella's contributions during his eight years as chief financial officer. "I want to thank Luca for his outstanding contributions over eight years as CFO, during which he played a pivotal role in shaping our financial strategy and strengthening our company. We will continue to benefit from his strong leadership as chief operating officer, focusing on driving durable, profitable growth and value creation." Speaking about the appointment, Banati said: "I am delighted to rejoin Mondelēz International. I am excited to return to a company and set of brands that I know well. The company has an iconic portfolio, an advantaged global footprint and a talented team." The executive appointment comes as Mondelēz continues to focus on accelerating growth across its global snacking portfolio, which includes brands such as Oreo, Cadbury Dairy Milk, Ritz, Clif Bar, Milka and Toblerone. The company operates in more than 150 countries and reported approximately $38.5 billion in net revenues in 2025.

Stella Artois is expanding its flavoured beer portfolio with the launch of Stella Artois Strawberries & Cream, a limited-edition offering inspired by one of Wimbledon’s most iconic traditions. Created to celebrate the brand's longstanding partnership with The Championships, Wimbledon 2026, the new product reimagines the quintessential British combination of strawberries and cream in beer form, targeting consumers seeking flavour-forward alternatives during the summer season. The launch comes as flavoured beer continues to gain momentum within the category. According to Budweiser Brewing Group UK&I, the segment is currently growing by 15%, driven by consumer demand for lighter, fruitier and more refreshing serves alongside traditional beer choices. Younger legal-drinking-age consumers, particularly Gen Z adults, are helping fuel this trend as they increasingly seek flavourful and lower-alcohol options that still deliver on taste. With an ABV of 3.4%, Stella Artois Strawberries & Cream has been positioned as a more sessionable option for summer occasions. The blush-pink beer features a nitro-infused foam designed to evoke fresh cream, while combining notes of sweet summer strawberries with Stella Artois' signature crisp finish. The brand recommends serving the beer chilled over ice and garnished with a fresh strawberry to enhance the drinking experience. The launch builds on the enduring popularity of Wimbledon’s strawberries and cream tradition, with 283,730 portions reportedly served during the 2025 Championships. Stella Artois aims to translate that experience into a new format that allows consumers to engage with the tournament from home. Mark Wingfield Digby, off trade sales director at Budweiser Brewing Group UK&I, said: "Wimbledon is one of the most iconic moments in the British summer calendar and, as the official beer of Wimbledon, we're always looking for new ways to elevate the consumers' experience, even if they are taking part from home. "There's nothing more synonymous with Wimbledon than strawberries and cream, and Stella Artois Strawberries & Cream brings that much-loved tradition to life, giving shoppers something completely new to discover." Available exclusively through Sainsbury's and Co-op stores nationwide until the end of The Championships, the beer is sold in four-packs of 440ml cans, creating a limited-time retail opportunity designed to capitalise on heightened consumer interest during Wimbledon season. In addition to the new flavour innovation, Stella Artois is also reintroducing its limited-edition Wimbledon-themed can, first unveiled in 2025. The white-dressed packaging, inspired by the tournament's famous dress code, will feature as part of a national consumer promotion, with one lucky shopper discovering a winning can and securing tickets to the 2026 Championships.

Fonterra Cooperative Group has announced permanent changes to its leadership structure following interim appointments made in April 2026. The dairy co-op’s CEO, Richard Allen – who took up the role in May following the departure of previous chief executive Miles Hurrell – said the co-op is evolving from a channel-led to a market-led leadership structure. This aims to accelerate progress on strategic delivery and value growth. “Our channel-led approach has served us well in establishing momentum in our B2B focused strategy, and the time is right to now make this market-led shift,” he commented. “With the divestment of Mainland Group complete, this structure will deliver our next era of customer-led growth and innovation across our global Ingredients and Foodservice channels.” Allen explained that the new structure will see a single point of sales accountability in each market for both Ingredients and Foodservice performance, supported by a global growth and strategy team tasked with ensuring farmers’ milk accesses the highest global demand. Teh-han Chow has been appointed as CEO of Greater China, accountable for leading the dairy co-op’s Ingredients and Foodservice divisions across the region. Meanwhile, Gaby Amade takes up the role of president global markets, accountable for leading Ingredients and Foodservice businesses across Oceania, Americas, Southeast Asia, Japan, Middle East and Europe. Finally, Elisa Giusti has been named chief growth and strategy officer. She will be accountable for developing integrated market, product and group strategies, portfolio optimisation, innovation and global new business development. “Our strategy is unchanged and builds on the Co-op’s strong foundations. This reorganisation enhances our pace of delivery, focus and accountability,” said Allen. Giusti’s appointment is effective from 15 June, while the remainder of the restructuring will take effect from 3 August 2026.

Italian liqueur producer Luxardo has expanded its espresso liqueur range with the launch of a caffeine-reduced option for cocktails in the US. Luxardo Decaf Espresso is designed to offer the flavour profile of espresso cocktails without the caffeine content typically associated with coffee-based serves. According to the company, the liqueur is made using decaffeinated arabica beans sourced from Brazil, Vietnam and Uganda. The beans are roasted, ground and infused over 25 days to create an espresso-foward profile, with notes of cocoa, subtle sweetness and a smooth finish. Matteo Luxardo, global export director at Luxardo, said: "Espresso is not simply a flavour profile. It is one of the most defining expressions of Italian culture. Our responsibility as a family producer is to preserve that authenticity in everything we create." "Innovation is never about moving away from tradition, it's about finding new ways to express it. Creating a decaffeinated version of our espresso liqueur allowed us to stay true to tradition and our quality standards while expanding the ways people can enjoy espresso cocktails to their liking in a modern context." The new product had been developed for use in both professional bars and at-home cocktail occasions. Luxardo said it can be used in classic espresso cocktails such as espresso martini, as well as serves including espresso tonic, without requiring fresh espresso. Brian Radics, chief marketing officer at Hotaling & Co, Luxardo’s US importer, said: "For years, espresso cocktails have been one of the most in-demand serves on menus, but there has never been a true decaf solution behind the bar". "As consumers increasingly seek to extend café-style moments into the evening without the effects of caffeine, the decaf liqueur provides a cocktail-ready solution. Espresso Liqueur has been the fastest-growing product in the US Luxardo portfolio. We believe consumers and bartenders will respond similarly to our new decaf offering and embrace decaf cocktails as part of their cocktail programs and at-home occasions." Luxardo Decaf Espresso Liqueur contains 0.4mg of caffeine per ounce and is bottled at 27% ABV. The product is made without added colouring agents The liqueur has an SRP of $29.99 for a 750ml bottle and is available through select US retailers, including BevMo, Total Wine & More and Eataly, as well as on-premise accounts and online.

The Food WorksSW, the South West's leading food and drink innovation centre, has unveiled a new commercial canning line designed to help food and beverage businesses bring new products to market more efficiently and cost-effectively. Based in Weston-super-Mare, the centre's latest investment responds to growing demand from producers seeking flexible manufacturing solutions to test, launch and scale canned products without the substantial capital expenditure typically associated with commercial canning equipment. The new facility accommodates both 250ml and 330ml formats, making it suitable for limited-edition launches, pilot runs and expanding production volumes. It is available to businesses across the UK, from start-ups and SMEs to established brands looking to explore new product opportunities. Simon Gregory, director at The Food WorksSW, said: "The new canning line will enable producers to innovate and bring canned products to market more quickly, affordably and flexibly than ever before. We've already received a high level of interest from businesses, which highlights the growing demand for accessible production facilities that help brands test, launch and scale products with confidence." He added: "We now offer a full end-to-end service under one roof, meaning producers can develop their drinks in our drinks kitchen and then move seamlessly into canning. It creates a more efficient, streamlined process for businesses looking to scale." The launch reflects wider trends across the beverage sector, where increased consumer demand for premium soft drinks, functional beverages, low- and no-alcohol alternatives, and sustainable packaging formats has driven interest in flexible production solutions that reduce barriers to market entry. Among the first businesses to utilise the new canning line is Imber Drinks, a premium non-alcoholic beverage brand preparing for its commercial debut later this year. Mary Walker, co-founder of Imber Drinks, said: "We're delighted to be one of the first brands to use the new canning line at The Food WorksSW." Established by North Somerset Council and operated by the Future Food Partnership CIC, The Food WorksSW was created to address a lack of specialist facilities and technical support available to food and drink businesses in the region. Since opening in 2020, the centre has supported more than 350 businesses through product development, diversification and commercial growth initiatives. As the only food and drink innovation centre of its kind in the South West, it offers five specialist development kitchens, 12 fully occupied food-grade business units, technical consultancy services, photography facilities, meeting and conference spaces, and a programme of industry training events. The centre also continues to expand its support services through partnerships such as the West of England Food and Drink Support Initiative (FDSI). The fully funded programme provides technical expertise and business guidance to producers, manufacturers and hospitality businesses across Bath and North East Somerset, Bristol, North Somerset and South Gloucestershire. Through the initiative, eligible businesses can access support in areas including food safety and HACCP planning, certification guidance, nutrition and labelling compliance, recipe development and production scale-up. Participants are also offered access to development kitchens and hands-on product development assistance. The introduction of the canning line represents a significant enhancement to The Food WorksSW's offering, further strengthening the infrastructure available to emerging and established food and beverage brands navigating increasingly competitive markets.

Canadian Prime Minister Mark Carney has unveiled the country's first National Food Security Strategy, a ten-year plan backed by more than CAD 3 billion (approx. $2.1 billion) in funding. The federal government said the strategy is designed to address rising food costs, supply chain vulnerabilities and growing pressures on food systems linked to global trade disruptions, geopolitical tensions and climate change. According to the government, Canada remains one of the world's largest agri-food exporters, but consumers continue to face some of the highest grocery prices among G7 nations. Officials also highlighted concerns around limited competition in the grocery retail sector and an overreliance on foreign suppliers. The strategy is built around four priorities: increasing competition in grocery retail, expanding domestic food production, boosting year-round fruit and vegetable production and reducing regulatory barriers across the agricultural supply chain. As part of efforts to improve competition, the government will invest CAD 1 billion (approx. $715 million) in food infrastructure, including new and expanded food terminals and distribution hubs intended to help independent grocers access competitively priced products without relying on major retail chains. The government will also allocate nearly CAD 130 million (approx. $93 million) to the Competition Bureau and Competition Tribunal to strengthen investigations into anti-competitive practices. To support domestic food production, Canada will establish a new CAD 1 billion Agri-food Project Finance Fund through Farm Credit Canada, providing seed capital for businesses seeking to expand food processing capacity. A further CAD 150 million (approx. $107 million) Food Security Fund will help small and medium-sized enterprises upgrade equipment used to grow, produce and process food, while a CAD 100 million (approx. $71.5 million) Collaborative Food Innovation Fund will support expansion of agri-food processing activities. The strategy also includes a CAD 750 million (approx. $536 million) investment to increase year-round production of fruits and vegetables through greenhouses, vertical farms and other controlled-environment agriculture systems. In addition, the government plans to modernise agricultural regulations, accelerate approvals for seeds, feed, fertilisers and veterinary products, and reduce administrative burdens on farmers and food producers. Measures will also be introduced to help provincially licensed food businesses more easily meet federal requirements and sell products across provincial and territorial borders. Carney said: “Canada is one of the world’s great food producers. But too much of what we grow is processed elsewhere, and too many Canadians still rely on imported food at higher prices. Canadian farmers deserve more options to sell their produce, and Canadians deserve more options for where to buy their food." "Canada’s first-ever National Food Security Strategy will help grow and process more food here and put more Canada on Canadian plates – lowering costs, creating jobs and building a food system that is more resilient, more competitive, and more our own.” Heath MacDonald, Canada's minister of agriculture and agri-food, added: “The National Food Security Strategy is about giving Canadians greater choice, control and access to affordable, locally produced food. Through this made-in-Canada approach, we will process more of what our farmers grow here at home, creating jobs, driving economic growth and strengthening Canada's food self-sufficiency." "By reducing red tape and helping innovative businesses get projects off the ground faster, we will unlock new opportunities for farmers, food processors and entrepreneurs across the agri-food sector.” Alongside the strategy, the government announced additional measures to support food affordability and domestic productions, including CAD 20 million (approx. $14.3 million) for food banks and community food organisations, tax relief for new or expanded greenhouse developments, renewed support for Canada's fisheries sector and reforms to the Nutrition North Canada programme aimed at improving food access and affordability in northern communities.