Meiji has announced the launch of Spreadable Matured Cheese Blend, a new product within its line of spreadable butters. The spread is made with butter as the main ingredient, with added cheese, canola oil and salt. It is described as a soft whipped type designed for easy spreading on bread, with the butter’s richness and the aged cheese combining to create a ‘luxurious’ and deep savoury taste. Meiji said the product is designed to enhance everyday toast and add more fun to consumers’ daily meals, while still being made with a short and simple ingredients list. Meiji’s Spreadable line will be relaunched on 1 September with a new packaging design, evoking the concept of ‘a spread that enhances the delicious taste of bread itself’ complete with breakfast imagery. The new Meiji Spreadable Matured Cheese Blend will be available in a 120g tub for a suggested retail price of JPY 437 (approx. $2.95).

Ehrmann Cornish Dairy has unveiled plans for a £20 million investment in a new state-of-the-art chilled dessert production facility at the Trewithen Dairy site in Glynn Valley, Cornwall. Scheduled to open in 2026, the facility will manufacture Ehrmann’s flagship ranges, including High Protein, Grand Desserts, and Robby, directly in the UK, reducing reliance on imports and strengthening supply chain resilience. The company said the investment will support its UK growth strategy, enabling expansion into nationwide retail listings and greater flexibility to tailor products to local consumer preferences. The project will also create new opportunities in both innovation and manufacturing. “This bold new chapter of Ehrmann Cornish Dairy reflects our ambition to grow a future-focused dairy business in the UK, based on innovation, sustainability and local sourcing,” said Ed Watts, chief commercial officer at Ehrmann Cornish Dairy. “By bringing together Ehrmann’s global experience with Trewithen’s strong regional roots, we’re in a great position to serve both retail partners and consumers with high-quality, home-produced dairy products.” The news follows the merger of Ehrmann and the Cornish-based Trewithen Dairy, which created Ehrmann Cornish Dairy and combined one of Germany’s largest privately owned dairy companies with the UK’s Cornish dairy heritage. The business serves as the UK home to both brands. Paul Berne, CEO of Trewithen Dairy, said: “This partnership strengthens our position as a leader in Cornish dairy while accelerating out reach nationwide. With new investment, innovation and manufacturing capability, we’re well placed to continue growing our national presence without losing sight of our Cornish heritage.” Ehrmann Cornish Dairy is positioning itself as a key player in the UK dairy and chilled desserts market with investment in domestic production and a strengthened brand identity. This growth is already being reflected through increased distribution of Trewithen Dairy products in UK supermarkets.

Bumble Bee Seafoods has introduced a new product line, Bumble Bee Snackers, offering single-serve cans of flavoured and unflavoured wild-caught tuna aimed at on-the-go consumers. The range includes Lemon Pepper, Hickory Smoke, Sweet Heat, Thai Chili, Tuna Salad and plain Chunk Light Tuna. The tuna is pre-mixed and ready to eat without draining, designed to be eaten directly from the can or added to salads, sandwiches or wraps. While flavored tuna has typically been sold in pouches in the US, Bumble Bee said 84% of shoppers still prefer cans, citing ease of use and better portion control. The single-serve cans also hold 20% more than standard pouches. Andrew Choe CEO of Bumble Bee Seafoods, said: "People love flavoured tuna, but not everyone wants a pouch. The simple solution – a flavoured single serve can – we're excited to bring this to shelves." Jeremy Zavoral, senior director of innovation and insights at Bumble Bee Seafoods, added: "The way people snack has changed over the years. They want flavour, they want protein, they want it to be mindlessly easy and it can't cost a fortune. Bumble Bee Snackers check every one of those boxes." Bumble Bee Snackers are rolling out to retailers nationwide, including Kroger, Albertsons, Ahold, Shoprite and Amazon, with Walmart, Publix, Harris Teeter, Dollar Tree and Target to follow.

McCormick & Company has agreed to acquire an additional 25% stake in McCormick de Mexico from long-time joint venture partner Grupo Herdez for $750 million, giving the US flavour manufacturer a controlling 75% interest in the business. McCormick said the deal will strengthen its position in the Mexican condiments and sauces market and provide a platform for further expansion in Latin America. McCormick de Mexico, founded in 1947, generates annual net sales of around $810 million, led by its flagship McCormick Mayonesa con Jugo de Limones. Its portfolio also includes spices, marmalades, mustard, hot sauce and tea. The business is expected to deliver mid-single-digit sales growth. McCormick & Company's CEO, Brendan M Foley, said: "This marks the beginning of an exciting new chapter for McCormick in Mexico. With this expanded ownership, we will advance our global flavour leadership and increase our presence in condiments and sauces. The McCormick brand has been a household staple in Mexico for 78 years, with market leadership in high-growth categories, most notably in mayonnaise." He continued: "In addition, the brand commands strong loyalty among Mexican consumers and foodservice operators. The strength of the brand and its remarkable track record combined with our differentiated global flavor expertise and capabilities will enable us to drive further growth in Mexico, an attractive and high growth market." "We have had a long and successful partnership with Grupo Herdez, and we look forward to continuing our collaboration. With the expanded ownership of McCormick de Mexico, we plan to build upon their strong results by leveraging our combined expertise in category management, insight-driven innovation as well as best-in-class marketing to expand in adjacent categories and increase channel penetration. Additionally, this transaction creates a strategic platform for scaling our operations and distribution across Latin America, consistent with the strategic plans we laid out at Investor Day." Grupo Herdez's CEO, Héctor Hernández-Pons Torres , added: "This milestone will enable the McCormick brand, with its rich heritage and diverse flavor portfolio, to reach even more consumers across Latin America. With McCormick's extensive expertise in herbs and spices, condiments and sauces and global flavour leadership, we are excited to capitalise on new opportunities and achieve even greater success together." The transaction, subject to regulatory approval and customary closing conditions, is expected to complete in early fiscal 2026. Top image: @ McCormick

New Zealand dairy giant Fonterra has announced a divestment of its global consumer and associated businesses to Lactalis for $ 2.3 billion, a move that underscores its aim to sharpen the focus on its core strengths in the dairy ingredients and foodservice sectors. The transaction, which remains subject to farmer shareholder approval and regulatory clearances, is expected to reshape Fonterra's operational landscape and enhance its financial positioning. The sale encompasses Fonterra's global consumer business, excluding operations in Greater China, along with its integrated foodservice and ingredients businesses in Oceania, Sri Lanka and the Middle East and Africa. Notably, the deal includes a long-term agreement for Fonterra to continue supplying milk and dairy ingredients to Lactalis, ensuring that known brands such as Anchor and Mainland will maintain their New Zealand milk sourcing. In addition to the base enterprise value, there is potential for an increase of up to $232 million contingent on the inclusion of Bega licenses held by Fonterra's Australian operations, which could raise the total transaction value to $2.5 billion. Fonterra chairman Peter McBride highlighted that the decision to pursue a sale was reached after extensive evaluations of both trade sale and initial public offering (IPO) options. "Following a highly competitive sale process, the board is confident that a sale to Lactalis represents the highest value option for the Co-op," he commented, highlighting the benefits of a quicker capital return to shareholders compared to an IPO. Fonterra's CEO, Miles Hurrell, echoed this sentiment, noting that the partnership with Lactalis, the world's largest dairy company, positions Fonterra's brands for further growth and innovation. "This divestment allows Fonterra to focus on our world-leading Ingredients and Foodservice businesses, which are key to our long-term strategy," Hurrell added. For Fonterra's farmer shareholders, the sale is projected to yield a tax-free capital return of $1.24 per share, amounting to approximately $1.9 billion. A special meeting for shareholders is scheduled for late October or early November to vote on the divestment, with a Notice of Meeting to be issued in early October. The transaction is also expected to have implications for the broader dairy market, particularly in Oceania and Southeast Asia, where Lactalis aims to strengthen its position. Lactalis CEO Emmanuel Besnier remarked: "Combining Fonterra's consumer business with our existing operations will enhance our market presence in key regions". The completion of the sale hinges on various regulatory approvals, including assessments from New Zealand's Overseas Investment Office and Australia's Foreign Investment Review Board, as well as competition regulators in multiple jurisdictions. The Australian Competition & Consumer Commission has indicated it will not oppose the acquisition. As Fonterra prepares for this significant transition, it remains focused on its core operations, with FY25 earnings guidance unchanged at $0.40 to $0.45 per share. The company anticipates announcing its FY26 earnings guidance alongside its FY25 Annual Results in September 2025.

Once pigeonholed by parrots and pirates, rum is shaking off its kitschy past and sailing into more sophisticated waters. With premiumisation, provenance and innovation fuelling its revival, the category is enjoying a second wind – and the results are anything but vanilla. FoodBev's Siân Yates discovers how this once-overlooked spirit is winning over modern drinkers, and what that means for the future of rum production. There was a time – not so long ago – when the mention of rum conjured little more than a cartoonish swirl of Jolly Roger flags, treasure maps and Jack Sparrow impressions. A spirit long associated with carefree revelry and beach bar charm, rum has often been celebrated for its hedonistic appeal – even if it has not always been given its due by the more traditional corners of the alcohol world. Fast forward to 2025, and things are looking quite different. The world’s third most popular spirit is undergoing a reappraisal, and rum makers are out to prove there is more to the spirit than mojitos and mai tais. If the last decade was about gin’s artisanal comeback and whisky’s global swagger, this year might just be rum’s revival. “It’s no longer just about dark or white rum – you have spiced, flavoured and premium expressions that offer a real adventure in taste. That’s exciting, and it’s why rum is resonating so strongly today.” Chris Rigby, Deeds Rum. “There’s no doubt rum is having a moment, and I think it comes down to a few key things,” noted Chris Rigby, strategic advisor to UK-based Deeds Rum. “First, people are increasingly looking for spirits with character and complexity, and second, new consumers – especially younger ones – are being drawn in by rum’s evolving flavour landscape.” “It’s no longer just about dark or white rum – you have spiced, flavoured and premium expressions that offer a real adventure in taste. That’s exciting, and it’s why rum is resonating so strongly today.” Rigby, the former head of strategy at Don Papa Rum – where he played a pivotal role in the brand’s $284 million acquisition by Diageo – joined Deeds Rum in March 2025. With over 30 years of industry experience, he is now supporting The Miracle Rum Company, founded by spirits veteran and owner of the Deeds brand, Matthew McKee, in its mission to broaden consumer appeal and drive growth in the flavoured rum category. Flavour-fuelled flair For producers and formulators, the rum revolution brings with it new opportunities to experiment with flavour. Today’s expressions are more adventurous, playing with chilli, cacao nibs, dried citrus and even umami-rich ingredients like miso or smoked sea salt. “Flavoured rums are absolutely reshaping the category,” Rigby enthused. “Consumers – particularly Gen Z and Millennials – are hungry for bold, authentic flavour experiences. They don’t want bland or generic; they want something that feels crafted and unique. I think we’ll continue to see flavoured rums become more sophisticated, with brands moving beyond just ‘sweet and simple’ towards more complex and layered profiles.” At Deeds, the team is experimenting with natural caramel, vanilla and liquorice flavours to develop a jet black rum that is both indulgent and nuanced. Rigby says it is the kind of innovation that is attracting new drinkers to the category and demonstrating that flavoured rum can be every bit as premium and compelling as its more traditional counterparts. “Social media continues to heavily impact flavour trends in the rum category, with TikTok inspiring new rum beverages and craft cocktails.” Tom Cleghorn, Synergy Flavours. “Social media continues to heavily impact flavour trends in the rum category, with TikTok inspiring new rum beverages and craft cocktails,” added Tom Cleghorn, European category development manager at Synergy Flavours. “For example, the ‘hot buttered rum’ trend, which features a combination of rich and warming spices and indulgence, is made using butter, brown sugar, cinnamon and nutmeg to create the perfect cosy cocktail.” This trend echoes Innova Market Insights’ number three trend for 2025, ‘Flavours – Wildly Inventive,’ which predicts that creativity and excitement will dominate product innovation, with flavour profiles inspired by the exotic, the natural and the imaginative. Cleghorn highlighted ‘cocktail culture’ as one trend embracing this innovation shift, with bold reinterpretations gaining popularity. “The Kingston Negroni, for example, offers a vibrant twist on the classic by swapping botanical gin for flavour-rich Jamaican rum. Meanwhile, Caribbean Coffee reimagines the espresso martini, replacing vodka with dark rum and infusing tropical notes like coconut or banana.” “Beyond the bar, manufacturers are expanding their flavoured rum ranges, with products such as Lang’s Banana Rum and Admiral Vernon’s Cherry Spiced Rum giving consumers adventurous new taste experiences straight from the bottle.” In December 2024, Synergy launched a new range of rum flavours, designed for both alcoholic and ‘nolo’ applications. The range includes three authentic rum profiles – white, dark and spiced – as well as three rum-based cocktail flavours: strawberry daiquiri, mojito and piña colada. These can be used to enhance the flavour of alcoholic beverages, such as RTD cocktails, or to replicate the taste of rum in nolo products. To develop the range, Synergy used gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame ionisation detection (GC-FID) to identify and quantify individual aroma compounds in a variety of rum brands. “This analytical approach allowed the team to pinpoint how key flavour notes interact, enabling them to recreate the distinctive profiles of classic rums with authenticity and precision,” explained Cleghorn. “Rum hasn’t quite got to the gin level yet where brands are coming up with all sorts of leftfield ideas to get noticed, and for the most part, traditional spiced flavours are still coming up top.” Fran Barnikel, Barti From giants like Bacardí – with its latest Passionfruit launch – and Diageo, whose Captain Morgan Sweet Chilli Lime expression adds a fiery twist to the category, to smaller players like UK-based Barti, whose spiced rum blends vanilla, clove, cinnamon and sweet citrus before being infused with wild, hand picked laver seaweed, the rum sector is brimming with bold flavour innovation. Fran Barnikel, managing director of Barti, has noticed the increase in spiced and flavoured rums. “It hasn’t quite got to the gin level yet where brands are coming up with all sorts of leftfield ideas to get noticed, and for the most part, traditional spiced flavours are still coming up top,” she told FoodBev. “We’re also noticing that consumers are happy drinking spiced rum neat, which wasn’t always common.” Moving past pirates and piña coladas? Beyond innovative flavours, a key consumer trend driving the rum category is a desire for nostalgia, heritage and timeless serves, as Tjalling Simoons, regional brand director EMEA at Bacardí, pointed out. This has inspired the development of new formats and reimagined drinking experiences designed to recruit new consumers and support category growth. Bacardí’s new RTD cocktail, created in partnership with Coca-Cola, offers the iconic ‘rum and coke’ experience in a canned RTD format. “Designed to evoke memories while offering a refreshing and recognisable serve, it’s a nod to tradition packaged for today’s on-the-go lifestyles,” said Simoons. There is plenty of innovation in formats, as Rigby highlighted: “RTD rum cocktails, highball cans and premium miniatures are helping make rum more accessible and playful. But perhaps the biggest trend is how people enjoy rum: it’s no longer just a party spirit. You’ve got consumers sipping premium rums neat or over ice, treating it like they would a fine whisky. That’s a huge shift, and it’s elevating the category as a whole.” Diageo-owned Captain Morgan recently launched Muck Pit Brew, a 4% ABV, gently-sparkling tropical drink that merges Captain Morgan Original Spiced Gold with brewed mango and subtle hop notes, creating a product that captures the body of beer while delivering the finish of a spirit. Patricia Borges, global gin and rum director at Diageo, said: “Rum is such a versatile liquid, and we strongly believe in the opportunity to broaden the scope of how and where consumers drink it. The launch of Captain Morgan Muck Pit Brew presents a fantastic opportunity for the brand, and the wider rum category, to take cues from the beer occasion and begin to play in these settings.” The 2025 Bacardí Cocktail Trends Report highlights the rising popularity of savoury and herbaceous flavours in the on-trade, with interest in these profiles growing by 20% and 15% respectively in North America in 2024. Synergy’s Cleghorn also notes increasing consumer curiosity around umami flavours, with ingredients like miso, mushroom, fish sauce and vegetables making their way into cocktail development. "There is increasing consumer curiosity around umami flavours, with ingredients like miso, mushroom, fish sauce and vegetables making their way into cocktail development." Tom Cleghorn, Synergy Flavours. “For example, a miso rum old fashioned is a twist on the classic whisky-based serve,” he explained. “It combines miso paste with bitters, then adds rum, sugar and ice to create a bold, balanced drink.” Cleghorn points to Funktown, a bar in Bangkok, as another example of this culinary crossover trend. “Its ‘Chicken Dinner’ cocktail – served hot or cold – features chicken consommé, rum, Riesling and scallion oil, showcasing the growing appetite for cuisine-inspired cocktails and unexpected flavour combinations,” he enthused. Meanwhile, this summer, Barti is set to launch its own spiced rum ice pops, expanding the brand into playful, seasonal formats. Looking ahead, Barnikel says that the company also plans to enter the RTD market, with ambitions to bring innovative flavours and a distinctive visual identity to the category. Rum goes premium The rum category is undergoing a notable transformation, with strong momentum towards premium and super-premium offerings as consumers seek higher quality, authenticity and refined flavour profiles. According to Bacardí’s Simoons, this move is elevating rum’s reputation, positioning it more than just a basic mixer. “Increased investment in quality ingredients and innovative production results in more diverse and complex flavour profiles. Consequently, consumers are increasingly valuing craftsmanship and seeking to understand the story behind each bottle.” At the premium end of its portfolio, Bacardí is led by two standout expressions: Reserva Ocho Rum and Gran Reserva Diez Rum – both crafted to showcase the brand’s commitment to quality and aged complexity. “There’s always something special about a nod to the past. I think it’s important to respect the traditional process of making any spirit, and to understand how and why those methods have survived so long. But new ideas can always run alongside this." Fran Barnikel, Barti. “Premiumisation creates a sense of kudos,” added Barti’s Barnikel. “Die-hard whiskey drinkers are starting to veer into rum because there are more and more super premium brands entering the market, giving the whole category more weight.” Premium today is all about authenticity, craftsmanship and experience, says Deeds’ Rigby, noting that consumers increasingly want to know where their rum comes from, how it’s made and what sets it apart. Reflecting on his previous work with Don Papa Rum, he highlights its Philippine origins – a distinct departure from the Caribbean provenance that many European and American drinkers still regard as the gold standard for rum. “Providing compelling stories to explain the Filipino traditions in sugar cane production and distilling was key to demonstrating Don Papa’s authenticity and difference,” he told FoodBev. “Likewise, Deeds is not only rich in flavour but also rich in story. We make our rum in England, drawing on the local heritage of Pontefract, where Caribbean rum historically met Yorkshire liquorice. That kind of provenance matters to today’s drinkers. Premium isn’t just about price; it’s about the depth of the experience you’re offering.” Part of rum’s enduring appeal lies in its rich history and heritage – which is why, as Rigby puts it, brands should “respect the past while reimagining it for today”. Bacardí, with its 163-year legacy of rum making, is one of the world’s largest family-owned, privately held spirits companies. Born in Cuba and now produced in Puerto Rico, the drinks giant aims to showcase its expertise in every bottle. “We want to give our loyal customers the taste and quality they expect, while also inviting an exciting new generation of rum drinkers,” added Simoons. Barti’s Barnikel also recognises the power of heritage in rum’s story. “There’s always something special about a nod to the past. I think it’s important to respect the traditional process of making any spirit, and to understand how and why those methods have survived so long. But new ideas can always run alongside this. As a brand, we aren’t stuffy about how you enjoy our rum. Mixers and new ideas in all shapes and sizes are welcome here.” As rum continues to chart its new course, it is clear this is no fleeting trend or marketing gimmick. From reimagined classics and unexpected flavour pairings to premium pours with provenance, today’s rum is rewriting the rulebook. And while the pirates may have jumped ship, a new wave of drinkers is more than ready to come aboard.

Beverage technology company CO2Sustain is set to launch two new solutions designed to meet the evolving demands of the beverage industry. During this year's Drinktec event, the company will introduce TasteMod², a flavour-modifying ingredient, alongside enhancements to its carbonation technology. Both aim to support consumer preferences for healthier and more enjoyable drinks. TasteMod² enables manufacturers to deliver full-flavour experiences in reduced-sugar products. As the industry faces growing pressure from sugar taxes and a consumer shift towards better-for-you options, TasteMod² effectively neutralizes the off-notes often associated with high-intensity sweeteners such as stevia and sucralose. It also improves mouthfeel, creating a sugar-like taste that allows brands to reduce sugar without compromising on flavour. The solution is suitable for both still and carbonated beverages. Jonathan Stott, director at CO2Sustain, said that TasteMod² is “not just an ingredient but a tool for brands to align with consumer expectations for healthier options while maintaining taste”. CO2Sustain is also enhancing its carbonation technology, which offers manufacturers several benefits: it creates longer-lasting fizz, reduces foaming and helps ease reliance on increasingly strained CO2 supply chains. The solution is compatible with lightweight PET bottles, enabling more sustainable packaging, and can prolong carbonation retention by up to two months. It also supports industry-wide sustainability goals by lowering overall CO2 usage. Together, these innovations aim to help manufacturers respond to health-conscious consumers while improving both product quality and sustainability.

Ahead of its demerger from Unilever , the Magnum Ice Cream Company has launched Hydro:ICE – a glow-in-the-dark kiwi and lemon ice pop – exclusively in Ibiza for summer partygoers. Debuting at Ibiza’s Blue Marlin, Hydro:ICE is a 77-calorie, dairy-free kiwi and lemon ice pop enriched with vitamins C, B2 and magnesium. Targeting health-conscious partygoers, it offers a refreshing, low-calorie option for the sober-curious, with a glow-in-the-dark gel core for added novelty. The launch comes ahead of the demerger of the Magnum Ice Cream Company from Unilever, which is expected to be completed in November of this year. The Magnum Ice Cream Company will continue to sell Unilever’s ice cream brands, including Ben & Jerry’s and Walls. Hydro:ICE will be available at select clubs in Ibiza via its unique direct-to-consumer distribution model and mobile delivery service. Top image: © Hydro:ICE on Instagram

Pernod Ricard-owned white rum brand Malibu has partnered with Dole Food Company to introduce a new line of Malibu & Dole Ready-to-Drink Cocktails, set to launch in early 2026. This collaboration aims to capitalise on the growing consumer demand for convenient, flavourful alcoholic beverages in the RTD format. Malibu & Dole cocktails will feature a blend of Malibu's signature coconut rum and Dole's high-quality pineapple juice, which has been a popular pairing among consumers for years. Each 12oz can will contain 130 calories and will be crafted with natural flavours, free from artificial sweeteners and colours. The line will offer a variety of flavours, including Pineapple, Pineapple Mango, Pineapple Strawberry and Pineapple Dragon Fruit, packaged in both 8-pack and larger single cans. Natalie Accari, division vice president and general manager of RTD & convenience at Pernod Ricard USA, said: "This innovation takes our consumers' favourite serve and makes it even more accessible in a convenient format". By leveraging the established popularity of Malibu and Dole's products, the partnership aims to enhance consumer experience and drive sales. The RTD cocktail segment has seen substantial growth in recent years, driven by consumer preferences for convenience and ready-to-drink options. As more consumers seek out easy-to-prepare beverages, this partnership positions both brands to tap into a lucrative market. The combination of Malibu's reputation as a leading coconut spirit and Dole's expertise in fruit-based products is expected to resonate well with consumers looking for refreshing, tropical flavours year-round. Elisabeth Morris, director of brand and licensing at Dole, highlighted the strategic alignment of both brands: "Both brands are leaders in their category, and bringing them together in a highly desirable and convenient format will only enhance the consumer experience year-round".

Heinz has launched four new mayonnaise-style sauces in Canada, aiming to satisfy growing consumer demand for more ‘adventurous’ sauce options. The four new flavours tap into the country’s love for mayonnaise, with two-thirds of Canadian consumers ranking it among their top five condiments according to Kraft Heinz Canada’s research. Despite this, Heinz noted a lack of flavoured varieties available on the Canadian market. With its latest launches, the brand aims to create a more convenient option for those who like to mix their mayonnaise with other sauces, removing the extra step to ‘create the perfect flavour pairing’. Now available nationwide at major retailers, the four new mayonnaise-style sauce flavours include Smoky Bacon, Garlic Parmesan, Mango Habanero, and Pickle. Jenna Zylber, head of innovation at Kraft Heinz Canada, said: “At Heinz, we know that Canadians crave bold and delicious flavours, and we’re thrilled to introduce our new lineup of Heinz Mayonnaise-Style Sauces to shake up the mayo category and give Canadians more exciting dipping options”.

Laura Willoughby In many parts of the world, the drinking landscape is shifting. Binge drinking is on the decline, with moderation becoming the new norm – particularly among Gen Z and Millennials. This generational change is fuelling a rise in low- and no-alcohol options across hospitality, trade, and retail. Laura Willoughby MBE, founder of Club Soda and one of the UK’s leading voices in low- and no-alcohol beverages, shares her insights on how consumer behaviour is evolving and explores a new opportunity this presents for the alcohol trade and retail sectors. The way consumers engage with alcohol is changing rapidly. Across the UK, moderation is no longer a niche trend but a mainstream choice, as more people seek a balance between social enjoyment and personal well-being. This shift has led to significant growth in alcohol-free alternatives, but a new category is emerging as the ideal middle ground: mid-strength alcohol. Despite its clear potential, mid-strength drinks remain underrepresented in both hospitality venues and retail stores. Consumer demand is rising, yet many bars, pubs and supermarkets are still slow to offer a strong selection. For businesses in both trade and retail, this represents a major opportunity to meet evolving customer needs, increase dwell time and drive additional revenue. Understand the mid-strength consumer A recent nationwide study of UK adults by Kam Insights and The Mid Strength Collective highlights the growing appeal of mid-strength alcohol. 74% of consumers are now actively moderating their alcohol consumption and half of those surveyed said they would prefer to have two mid-strength drinks rather than one full-strength drink when out with friends. Going for two is the new going for one. Consumers are looking for ways to extend their social occasions while keeping control over their drinking experience. The findings also show that a third of consumers believe having mid-strength alcohol options available in pubs and bars would enhance their social experience. However, many struggle to find suitable options. In supermarkets, nearly three-quarters of shoppers said they would be more likely to buy mid-strength products if they were more clearly labelled and marketed. Moderation today is not about abstinence. Consumers still want to enjoy the ritual of drinking and the social connection that comes with it, but in a way that allows them to remain present and in control. Mid-strength alcohol meets this demand, enabling consumers to stay out longer, drink more in volume while consuming less alcohol overall and feel better the next day. Increasing spend and dwell time in the on-trade For pubs, bars and restaurants, mid-strength alcohol presents a major opportunity to attract and retain customers while increasing spending per visit. One of the most notable insights from the research is the idea that consumers are more likely to stay for an extra drink when mid-strength options are available. Instead of stopping at one full-strength drink, they are choosing to have two mid-strength drinks, or have the same number of drinks but with half the alcohol (what we call Coasting), extending their time in venues and increasing their total spend. At the moment, 65% percent of consumers opt for soft drinks when moderating their alcohol intake, while only 31 percent choose mid-strength options. This suggests that there is significant room for growth if venues improve their selection and visibility of mid-strength drinks. Many consumers remain unfamiliar with what mid-strength alcohol actually means or struggle to find it on menus. Currently, only 41% percent of consumers say it is easy to locate mid-strength beers in the pubs they visit. For hospitality businesses, improving menu placement, training bartenders to recommend mid-strength options, and ensuring clear visibility at the bar can significantly boost sales. The opportunity goes beyond increasing revenue; it also enhances the overall social experience for customers. 36% of consumers believe that drinking mid-strength options on a night out improves the quality of their interactions, allowing them to stay more present and engaged in social settings. By making mid-strength alcohol a visible and attractive option, hospitality businesses can create an environment where customers feel comfortable moderating their drinking while still participating fully in social occasions. This approach not only increases order volume but also builds customer loyalty and encourages repeat visits. Retail opportunity Supermarkets and off-trade retailers also stand to benefit from the rise of mid-strength alcohol. While alcohol-free products have already gained widespread consumer acceptance, mid-strength drinks offer an additional alternative that allows consumers to moderate their intake without feeling like they are missing out on the drinking experience. Despite this potential, mid-strength alcohol remains an underdeveloped category in grocery retail. Less than half of consumers believe supermarkets offer a good selection of mid-strength beer, and the numbers are even lower for mid-strength wine, cider and spirits. Many shoppers struggle to find these products on shelves, with only 43% saying they find mid-strength beers easy to locate in supermarkets. McGuigan’s have had great success in Sainsbury’s when they have highlighted their wines with mid-strength signage and point of sale. Labelling and education are crucial factors in driving sales. More than 70% of consumers say they would be more likely to purchase mid-strength alcohol if better information were provided on packaging and store displays. Consumers want to see clear details about alcohol content, calorie savings and comparisons to full-strength versions. Retailers that invest in better signage, in-store promotions and clearer labelling will be able to capitalise on this growing trend. Consumers are also open to purchasing mid-strength alcohol across a range of different occasions. Many say they would consider mid-strength options for weekday after-work drinks, social gatherings, and celebratory events. Retailers that position mid-strength alcohol as a flexible and everyday choice, rather than a niche product, will see higher engagement and increased basket spend. Mid-strength: a market that will grow The shift towards moderation is not a passing trend but a long-term transformation in the way consumers approach alcohol. As health and wellness continue to play a central role in lifestyle choices, the demand for mid-strength alcohol is expected to grow significantly across both on-trade and off-trade sectors. For businesses, this presents a clear opportunity to invest in mid-strength alcohol now and build a competitive advantage as the market develops. Younger generations, in particular, are driving this shift, with high levels of interest in mid-strength drinks among 18 to 44-year-olds. Businesses that act early by expanding their product range, improving visibility, and educating consumers will be best positioned to benefit from this changing landscape. The mid-strength alcohol market is still in its early stages, but the momentum is clear. With the right strategy, brands, venues and retailers can position themselves at the forefront of this new era of balanced drinking. The opportunity is here, the market is ready and the businesses that move now will be the ones that define the future of mid-strength alcohol.

Nestlé has developed a new patented technique aimed at revolutionising cocoa production, potentially increasing cocoa fruit yield by up to 30%. This innovation not only addresses sustainability concerns within the cocoa supply chain but also promises to enhance the economic viability for cocoa farmers by maximising the value derived from their harvests. Traditionally, chocolate production relies solely on cocoa beans extracted from the pods, leaving a substantial amount of the cocoa fruit – including pulp, placenta and pod husk – largely unused. Nestlé's new method seeks to leverage these underutilised components, and in doing so, minimise waste and improve the overall efficiency of cocoa extraction. The process involves collecting all parts of the cocoa fruit as a wet mass, which then undergoes natural fermentation. This method unlocks essential chocolate flavours without compromising taste. The resulting mass is subsequently ground, roasted and then dried into chocolate flakes, ready for use in chocolate production. Louise Barrett, head of the Nestlé Research and Development Center for Confectionery in York, UK, highlighted the importance of this innovation in light of climate change's effects on cocoa yields. “We are exploring solutions that could help cocoa farmers maximise the potential of their harvests,” Barrett stated. “This groundbreaking technique utilises more of the fruit while enabling us to provide delicious chocolate to our consumers.” The implications of this development extend beyond just yield enhancement. By streamlining the cocoa extraction process, farmers can allocate more time to essential agricultural practices, such as pruning, which has been shown to further improve crop yields. This dual benefit of increased efficiency and enhanced agricultural focus could significantly elevate the livelihoods of cocoa producers. More innovative solutions for cocoa production 🍫 Barry Callebaut Barry Callebaut has teamed up with the Zurich University of Applied Sciences (ZHAW) to research the potential of cocoa cell culture technology. The initiative aims to explore new ways of producing chocolate while strengthening supply chain resilience. The collaboration will combine Barry’s expertise in chocolate manufacturing with ZHAW’s research led by professors Tilo Hühn and Regine Eibl-Schindler, both recognised for their work in cell culture technologies. Read more . 🍫 T. Hasegawa USA In October last year, T. Hasegawa USA introduced a new product aimed at addressing the ongoing global cocoa shortage that has significantly impacted food and beverage manufacturers across multiple categories, including confectionery, snacks and sports drinks. The company’s Cocoa Powder Replacer is an alkalised, low-fat cocoa flavour designed to serve as a substitute for traditional cocoa powder. This innovation allows manufacturers to reduce their reliance on raw cocoa while maintaining the desired flavour profile in their products. Read more . 🍫 Mars In a move to bolster its cocoa supply chain amid growing challenges, Mars – the manufacturer of global brands such as M&M’s, Snickers and Dove chocolate – recently entered into a licensing agreement with agricultural gene-editing firm Pairwise. This partnership aims to leverage advanced CRISPR technology – a gene-editing tool that allows scientists to precisely alter DNA sequences in living cells and organisms – to develop more resilient cocoa plants, addressing the pressing issues of climate variability, plant diseases and environmental stresses affecting cocoa production. Read more . 🍫 Ardent Mills In May, Ardent Mills introduced Cocoa Replace, a wheat-based ingredient designed to replace up to 25% of cocoa powder in baked goods like cakes, cookies, brownies and muffins. The product addresses ongoing challenges with cocoa supply, rising costs and clean-label demands. Cocoa Replace is a single-ingredient, non-GMO, vegan and kosher-certified solution that simplifies reformulation for manufacturers. It allows for minimal label changes in wheat-based products, offering a cost-effective alternative amid cocoa price volatility. Read more . 🍫 Cargill Last spring, Cargill announced a commercial partnership with cocoa-free chocolate start-up Voyage Foods, aiming to meet global demand for sustainable confectionery. Voyage, based in California, uses plant-based ingredients to develop sustainable and dairy-free alternatives to popular products that face ‘uncertain futures’ due to their sourcing challenges – including chocolate. Alongside its alternatives to cocoa-based products, it also provides nut-free spreads made without common nut or dairy allergens, such as peanut and hazelnut, formulated to taste like their traditional counterparts thanks to the company’s proprietary technology. Read more .