According to Financial Times’ reporting today (26 June 2026), Unilever is exploring a bid for US-based supplements maker Thorne. Thorne, founded in 1984 and headquartered in Summerville, South Carolina, produces a range of dietary supplements across formats including ready-to-mix powdered beverages, as well as softgels and capsules. The deal could reportedly value Thorne at up to $4 billion. The company was acquired by investment firm L Catterton in 2023, with the firm returning Thorne to the private market in a $680 million takeover. © Thorne Now, citing sources familiar with the process, the Financial Times has reported that Unilever is one of several interested bidders exploring an acquisition of the health and nutrition company. Consumer healthcare group Haleon is also said to be among these, according to Reuters. Unilever has recently made a series of significant restructuring and streamlining changes, including the spin-off of its ice cream unit, the sale of food brands such as Graze and The Vegetarian Butcher, and the combination of its food business with McCormick & Company. Meanwhile, the food giant has been expanding its presence in the health and wellness market specifically – earlier this year, it announced the acquisition of US-based greens supplement brand Grüns for an undisclosed amount. Unilever declined to comment on the reports when approached by FoodBev.

Horlicks has expanded its children's Chocoland range with the launch of fortified milk straws, marking the brand's first entry into the growing milk straw category. Available exclusively through Home Bargains, the new Horlicks Kids Chocoland Milk Straws are designed to offer a fun and convenient way for children to enjoy flavoured milk while delivering added vitamins and minerals. The first-to-market product combines Horlicks' signature malty chocolate flavour with a straw format that flavours milk as it is sipped. Consumers simply place one straw into 200ml of cold milk to create a smooth malted chocolate drink. Each straw is fortified with vitamins A and B12, alongside calcium and zinc, supporting the brand's longstanding positioning around nutrition and family-friendly beverages. The launch builds on Horlicks' expanding Chocoland portfolio as the brand continues to diversify beyond its traditional malted drinks with products aimed at younger consumers. Rebekha White, senior brand manager at Horlicks, said: "We're so pleased to announce the expansion of our popular Chocoland range, as we launch our new milk straws. Designed to create fun, everyday malty moments for kids and families alike, the new straws are fuss-free, fun and perfect to mix up their milk drinks, or for a quick after-school treat." The product is available now in Home Bargains stores nationwide, with an RRP of £1.49 for a pack of 10 straws.

Speciality ingredients and chemicals company IMCD has opened its new Food & Nutrition US Technical Hub in New Jersey, US, alongside a Pharmaceutical Technical Centre. The new facilities, located at IMCD’s new offices in Allendale, are part of the company’s global network of more than 80 technical centres. These centres are designed to facilitate technical development and knowledge sharing, offering expanded laboratory capabilities for product innovation alongside a learning space for technical seminars and workshops. The facilities bring together IMCD’s teams, customers and suppliers to collaborate on solutions across the food and beverage, nutraceutical and pharmaceutical markets, aiming to transform concepts into real-world solutions quickly and efficiently. A dedicated Food & Nutrition Application Lab and Bakery Lab are included within the Food & Nutrition Technical Hub. These will enable co-creation of trend-driven formulation solutions across bakery, beverage, confectionery, dairy, nutrition and savoury applications. Emilie Pharand, vice president of Food & Nutrition for North America at IMCD, spoke about the new hub: “It is a destination for collaboration, creativity and technical excellence, where market understanding and formulation expertise come together to accelerate ideas from concept to commercialisation. We are excited to welcome customers and partners into this space to co-create what’s next.”

Food System Innovations (FSI) has launched the Food Intelligence Lab, a new interdisciplinary initiative designed to build the AI infrastructure needed to accelerate research and development across the sustainable protein sector. Backed by a $2 million grant from the Bezos Earth Fund awarded last year, the lab will develop open-source datasets, machine learning models and benchmarking tools that aim to shorten product development timelines and improve the sensory performance of plant-based and other sustainable protein products. The announcement comes as alternative protein companies continue to face slowing consumer adoption, driven in part by persistent concerns around taste and texture despite years of investment in formulation improvements. Anna Thomas, director of machine learning at the Food Intelligence Lab and a computer scientist at Stanford University, said: "AI is already transforming fields like drug and materials discovery, but food still lacks the shared infrastructure needed to fully unlock the potential of AI in this space. We're building tools to help food scientists iterate faster and create truly exceptional sustainable protein products." Unlike sectors such as pharmaceuticals, where extensive public datasets have accelerated AI development, food formulation remains constrained by fragmented data, proprietary research and expensive experimental cycles. The Food Intelligence Lab aims to address that gap by creating large-scale, open datasets that combine sensory evaluations with instrumental measurements such as texture profile analysis, pH and shear testing. These resources will underpin AI models capable of predicting consumer-relevant attributes, including taste and texture, before products undergo physical testing. The initiative will also collaborate with food companies, academic researchers and non-profits to translate those models into commercial R&D workflows. FSI highlighted an early collaboration with Proxy Foods AI, in which the teams developed an optimisation system known as Expert-Guided Bayesian Optimisation (EGBO). According to the organisation, the AI system improved the sensory performance of a plant-based Greek-style yogurt by 29% in just 10 formulation iterations completed over five days. The optimised formulation matched an animal-based benchmark on three of four key sensory attributes – consistency, creaminess and tanginess. FSI also reported that EGBO outperformed a professional food scientist working under the same time constraints, achieving a higher optimisation score while arriving at a stronger formulation more quickly. Panos Kostopoulos, founder and CEO of Proxy Foods AI, said: "Food scientists shouldn't have to spend months on trial-and-error to get texture, mouthfeel, flavour, and aftertaste right." Kostopoulos continued: "Partnering with FSI's Food Intelligence Lab to open-source these tools is how we accelerate those breakthroughs and ultimately change how we feed the planet for the better." Beyond formulation optimisation, the lab is also developing AI tools to predict sensory outcomes, an area that could reduce the industry's reliance on costly and time-consuming consumer taste panels. Researchers recently introduced TasteBench, an open benchmark and Kaggle competition that evaluates AI models on their ability to predict how closely sustainable protein products resemble their animal-based counterparts. According to FSI, the strongest AI model currently performs at roughly the level of the median human sensory panellist. The organisation believes combining scientific literature, experimental data, foundation models and human expertise will eventually enable AI systems to recommend the next best formulation experiment, significantly reducing development timelines. The launch reflects a broader trend toward applying artificial intelligence across food product development, as manufacturers seek to improve formulation efficiency while lowering development costs. For the alternative protein sector, where consumer acceptance remains closely tied to sensory quality, more accurate predictive tools could help companies bring better-performing products to market faster while reducing reliance on costly trial-and-error experimentation. By making its datasets, benchmarks and models openly available, FSI also hopes to lower barriers for start-ups, academic researchers and established manufacturers, encouraging greater collaboration across the sustainable protein ecosystem. The Food Intelligence Lab's research, including papers on EGBO and TasteBench, will be presented at the AI for Scientific Discovery Workshop during the 2026 International Conference on Machine Learning.

The White House has signalled a significant shift in federal hemp policy, urging Congress to replace a proposed ban on hemp-derived cannabinoid products with a comprehensive regulatory framework that would preserve consumer access while strengthening product safety standards. The recommendation was included in the Administration’s $87.6 billion supplemental funding request to Congress, which is primarily focused on national security, public health and agricultural support. Alongside $11.1 billion in assistance for American farmers, including $10 billion in temporary economic relief for crop producers and $1.1 billion for Florida agricultural recovery following severe winter storms, the proposal also addresses the future regulation of hemp-derived products. Historically, there have been contradictory regulations on THC and hemp-derived products. In the US specifically, it is particularly fragmented, while legal in some states, THC products cannot cross state lines, unlike hemp-derived products, which consistently face federal restrictions across the country, with individual states interpreting the rules differently. The Administration is seeking legislative authority to revise federal hemp regulations to ensure the fair treatment of hemp products in line with Amendment 54 to H.R. 8646, bipartisan legislation championed by Congressman Andy Barr. At a minimum, the White House is requesting an extension of the current moratorium delaying implementation of Section 781 of Public Law 119-37, which is due to expire in November. According to the funding request, the proposed changes would update the statutory definition of final hemp-derived cannabinoid products, allowing consumers continued access to appropriate full-spectrum CBD products while maintaining Congress’s intention to restrict products considered to pose significant health risks. The move is being viewed as a notable endorsement of a regulated marketplace rather than an outright ban of hemp-derived cannabinoids. Across the industry, stakeholders have long argued that a clear federal regulatory framework would provide greater certainty for manufacturers, retailers and consumers while establishing consistent quality standards and safety across the market. The US Hemp Roundtable welcomed the Administration’s position, describing it as an important step forward. In a statement, Jonathan Miller, general counsel of the US Hemp Roundtable, said: “We are excited that the President take such a strong public stance in favour of replacing the hemp ban with a strong regulatory framework, or at minimum, securing an extension of the hemp ban moratorium to give Congress more time to develop regulations.” Miller continued: "This is an important step in honouring Congress' promise to help farmers and consumers." The White House’s proposal now places hemp regulation firmly before lawmakers as Congress considers the supplemental appropriations package in the coming days. Adam Fagan, CRO of hemp-derived THC beverage manufacturer Hightails, said: "We are very proud to see that both sides of the Hill are listening to the people – the farmers, the retailers and the small businesses that make up the $28 billion hemp industry with over 300,000 American jobs. Hemp products have been embraced for wellness, and hemp beverages have firmly fit into how Americans socialise and relax." For the food and beverage sector, the outcome of Congressional negotiations could prove pivotal across the industry. A federal regulatory framework for hemp-derived cannabinoids has long been sought by producers seeking greater legal clarity around formulation, labelling, interstate commerce and consumer confidence.

Sirio Europe has launched the full version of its FizzyBits platform, expanding the instant fizzy tablet format into a ready-to-launch supplement portfolio covering ten formulations. The tablets dissolve directly on the tongue and do not require water, positioning the format as an alternative to traditional pills, capsules and powders. Sirio said the range is designed to meet growing demand for convenient supplement formats while giving brands a faster route to market. First introduced in 2025, FizzyBits has now been expanded to cover areas including metabolic support, iron nutrition, cognitive focus, recovery, joint health, multivitamins and vitamins C, D and B12. At the premium end of the range is Aeion BodyBalance, a metabolic and glucose support formulation developed for the growing GLP-1 companion market. The product contains BPL1, a clinically studied postbiotic, alongside chromium and vitamins C, B6 and B12. Sirio said chromium contributes to the maintenance of normal blood glucose levels, while vitamins C, B6 and B12 support normal energy-yielding metabolism. The product is designed to be taken as two FizzyBits tablets per day. The portfolio also includes FizzyBits Pulse, an iron-focused formulation combining iron, vitamin C, vitamin B6 and folic acid. The product supports normal energy-yielding metabolism and the reduction of tiredness and fatigue, with vitamin C included to support iron absorption. Sirio said the product’s natural lemon flavour helps mask the metallic aftertaste often associated with iron supplements. FizzyBits Spark is a caffeine-free cognitive support product containing 50mg of l-theanine from green tea leaf extract, alongside B vitamins and zinc. The formulation is designed for consumers seeking focus and balance during the day and has a menthol finish. Alexej Dens, sales director of Sirio Europe, said: “The full FizzyBits range gives brands a practical starting point across the health categories that matter most right now. Vitamins C, D and B12, multivitamins, energy, recovery, joint health and metabolic support – the formats are developed, the regulatory groundwork is done, and the sensory profile is already proven with consumers.” He added: “For brands that want to move quickly without compromising on quality or compliance, that combination is genuinely difficult to find elsewhere. Crucially, the enjoyable, water-free format supports everyday use, helping consumers build consistent routines over time, which is what ultimately underpins long-term value for both brands and their customers.” Sirio said the launch reflects growing consumer interest in supplement formats that are easier to use and more enjoyable as part of daily routines.

Around 150 roles in Ireland may be impacted as part of organisational changes at Diageo. The changes form part of the drinks giant’s previously announced plans to redesign its operating framework, as it looks to create a more competitive business and deliver sustainable returns for shareholders. A Diageo spokesperson said: “In February [interims] we shared our intention to redesign our operating framework, to drive sustainable returns for shareholders by delivering a more competitive Diageo". "We will always prioritise informing our colleagues of any organisational changes first and have committed to update shareholders on our progress at a Capital Markets Day on 6 August.” The update follows Diageo’s interim results announcement earlier this year, when the company outlined plans to reshape its business structure as part of a broader efficiency drive. In January, the drinks giant was reported to be considering a sale of its China assets as part of an operational review.

Our relationship with sleep can be a complex one, influenced by myriad lifestyle and health factors – and awareness of this has intensified. An increasing tendency to view health and wellness holistically, paired with a shift toward natural, botanical remedies, has seen a growing number of consumers turning to nutraceuticals with dreams of achieving those elusive, restorative eight hours. FoodBev explores. We live in a busier world than ever – filled with demands and distractions, with factors like chronic stress and overwhelm resulting in significantly impacted sleep for many of us. Meanwhile, advances in sensor technology have made it easier than ever for people to monitor the quality of their sleep using wearable tech such as smart watches. A spokesperson for functional beverage brand Trip told FoodBev: “For a long time, sleep only really entered the conversation when people were struggling with it. Now the focus has shifted, with more people thinking about how to optimise their sleep as part of their everyday wellbeing”. “As a result, people are becoming much more intentional about how they prepare for sleep. They are not just tracking how many hours they get each night, but building proper wind-down routines, such as cutting back on screen time, reducing alcohol, or turning to natural sleep aids.” According to research from FMCG Gurus, the top reasons for worsened sleep cited by those impacted included emotions (43%) and financial situation (38%). Elena García, scientific product and communication manager at Nektium, noted that many factors are contributing to the problem, including blue light from devices and noise pollution. In many cases, stress is the culprit. “Whether it’s work, finance or emotional issues, stress causes the body to activate the hypothalamic-pituitary-adrenal axis, leading to higher cortisol and adrenaline levels,” García said. “Over time, stress hormones make it hard for the nervous system to switch off and will directly interfere with the body’s circadian rhythm.” Younger consumers in particular are paying attention to this, with Gen Z and Millennials showing more interest in improving their sleep compared with Generation X and Baby Boomers. Trip’s spokesperson commented: “Recent research shows Gen Z and Millennials now dedicate around 41% of their discretionary spend to wellness habits, with sleep products and night-time rituals becoming one of the fastest-growing areas.” Through night and day Lack of quality sleep due to heightened cortisol – which delays the release of sleep-regulating hormone melatonin – can disrupt emotional resilience the next day, further exacerbating the problem. “This can create a vicious cycle where chronic stress negatively impacts sleep quality, which then feeds into poor management of mood and stress, and so sleep continues to worsen,” said Nektium’s García. Awareness of this role that daytime emotional balance plays in the cycle has sparked a shift toward natural, botanical solutions, with many consumers also carefully considering how their daytime behaviour is influencing the night. “Instead of just reaching for more coffee, people are now recognising that sleep debt and circadian disruption can have long-term effects on resilience, hormone health and overall performance,” said Nora Khaldi, founder and CEO of Nuritas. She added that while melatonin supplements are a popular way for consumers to support their sleep at night, many are now seeking convenient alternatives that can support their full sleep cycle without feeling groggy in the morning, and integrate easily into their daily rituals. Eléa Witrant, brand manager at Ingredia, told FoodBev that consumers are increasingly seeking solutions that provide both clinically proven efficacy and the safety of natural origin. Trip’s spokesperson pointed to market data that reflects this shift, with the strongest growth across the global sleep aids market – worth over $6 billion – coming from the natural end of the category. “Products built around ingredients such as magnesium, adaptogens and botanicals are growing at nearly 13% annually versus 5% for the category overall,” Trip’s spokesperson added. Nature’s medicine Cannabidiol (CBD), which Trip built its core beverage offering around before its expansion into other functional ingredients like lion’s mane mushroom, is often associated with relaxation and improved sleep. FMCG Gurus data shows that 46% of consumers associate it with enhanced sleep, though some are skeptical of its effectiveness. “On the relaxation side, magnesium and B6 are very frequent formulation companions, as well as traditional herbal solutions like passionflower and valerian root,” said Ingredia’s Witrant. FMCG Gurus’ data shows consumers most associate botanicals like chamomile, dandelion, lavender, ginseng and rose with improving sleep patterns. Additionally, tart cherry and L-theanine are showing up in many formulations, both linked to improved sleep quality. Peptides are also having a moment across need states, including sleep, pointed out Nuritas’ Khaldi. PeptiSleep, a solution launched by Nuritas last year, is derived from natural plant peptides found in brown rice. It is designed to reduce peripheral cortisol, a hormone that keeps you alert. “Unlike some sleep aids, it helps through every phase of sleep, including falling asleep and staying asleep, so consumers wake up rested and refreshed,” Khaldi said, noting the absence of a “sleep hangover” and its easy formulation across applications, and with other functional ingredients, as additional benefits. Daniel Ramón, B2B marketing manager for EMEA at Symrise, pointed out that consumers increasingly opt for more traditional food and drink formats over supplements due to their perceived naturalness and affordability. Dairy products with probiotics, such as milk and yogurt, are favoured as consumers increasingly connect sleep to gut health, he emphasised. The company’s Probi biotic solution range takes a ‘psychobiotic approach,’ built around the gut-brain axis and the ability of certain strains to influence sleep and stress-related pathways. “Lactiplantibacillus plantarum HEAL9 is positioned to support sleep quality, stress management, mood and cognition, supported by multiple clinical studies,” Ramón said, noting that improvements have been shown in sleep quality and daytime function, with reductions in morning cortisol levels. Elsewhere in dairy, Ingredia has seen success in sleep enhancement with its ingredient solution Lactium, a milk protein hydrolysate that contains a bioactive decapeptide with relaxing properties, α-casozepine. “In our latest clinical and consumer studies, Lactium has shown ability to improve sleep latency, sleep duration, sleep efficiency, sleep disturbances, subjective sleep quality and reduce daytime dysfunctions,” said Witrant. Holistic approach Witrant noted that Lactium reduced perception of stress and anxiety in a study conducted in women, while also acting on related symptoms including digestion (reduced nausea and snacking), reduced cardiovascular oppression symptoms, and improved concentration, memory, mood and social interaction. This enables it to meet demand for multifunctional and specialised nutrition solutions in the women’s health and healthy ageing sub-categories of functional food and beverage. Meanwhile, Nektium’s Vanizem solution – a fast-acting botanical extract made from West African spice Aframomum melegueta, designed to enhance feelings of calmness – showed benefits for menopausal women in a 2021 study when combined with soy isoflavone and Punica granatum skin. “It brought a 38% improvement in Quality of Life on the Cervantes Scale, which takes into account the effects of vasomotor symptoms such as hot flushes and night sweats, lack of sleep and energy, and ageing perception,” said García. © Nektium Though solutions for sleep improvement can span across categories and target broad consumer demographics, there is an important distinction between consumers seeking sleep-promoting solutions, and consumers with sleep disorders and medical conditions. Symrise’s Ramón noted that it is crucial to take care when communicating sleep-related benefits – such as ensuring not to imply treatment of sleep disorders like insomnia, or mental health conditions such as depression. Structure/function-style language (such as ‘supports sleep quality’) can be used where permitted, but substantiation must match the claim, he warned. “Ensure wording aligns with endpoints measured, such as quality measures and cortisol markers, and is strain-specific when discussing probiotics,” he commented. “Be careful with ‘next-day’ claims too: ‘daytime function’ may be acceptable if substantiated, but avoid implying prevention of fatigue-related disease or guaranteeing outcomes.” In the coming years, Ramón believes the market will continue to shift from ‘sleep aids’ to ‘sleep routines,’ with growth in ritualised, comforting formats and multi-benefit bundles. Trip’s spokesperson noted that sleep aids must fit seamlessly into evening routines, pointing out that this was central to the development of many of its products used for sleep support – including its CBD oil, as well as a new range of gummies and a soluble powder, made with ingredients such as magnesium, valerian root, tart cherry extract and chamomile. “What’s also interesting is that the conversation has shifted away from duration entirely,” they said. “Research across major markets shows around 88% of US adults now say sleep quality matters more to them than the number of hours they get. That changes what people are looking for in a product – they’re not chasing more sleep, they’re looking for better quality sleep.” The spokesperson added that product format will play a key role in how the category evolves. “Different formats suit different habits and preferences,” they concluded. “Sleep will become even more closely linked to mental wellbeing and performance and, crucially, focusing not just on the night itself, but how you feel the next day too.”

Beneo has launched a new collection of sugar-free hard-boiled candy concepts designed to help confectionery manufacturers tap into emerging flavour trends, functional benefits and growing consumer demand for reduced-sugar products. Presented within the ingredient supplier's new "Sweets Box" concept collection, the prototypes showcase the versatility of its sugar replacer Isomalt across a range of visually striking and flavour-led confectionery applications. The launch comes as manufacturers continue to explore opportunities in the sugar-free and functional confectionery categories, with consumers increasingly seeking products that combine indulgence with health-conscious credentials. Among the concepts featured in the collection is a Yuzu & Matcha Liquid Filled Candy, which combines citrusy yuzu with a liquid matcha centre to deliver a multi-sensory confectionery experience. Beneo developed the concept to capitalise on growing consumer interest in globally inspired flavours and social media-driven food trends. The collection also includes a Caramel Coffee Candy, formulated to deliver a caffeine boost in a sugar-free format. The concept targets consumers looking for convenient products that support focus and alertness throughout the day, reflecting broader growth in the caffeine market. Completing the range is an Energy Drink Candy that translates the flavour profile of popular energy beverages into a hard candy format. Designed primarily for younger adult consumers, the concept offers a portable and shareable alternative to traditional caffeinated products. All three concepts are formulated using Isomalt, Beneo's sugar replacer derived from sugar beet. The ingredient provides a sugar-like taste profile without the cooling effect often associated with other sweetening systems and is widely used in sugar-free hard-boiled confectionery. According to Beneo, Isomalt also offers several technical advantages for manufacturers, including colour stability, low hygroscopicity to reduce stickiness, and processing properties that support complex multi-layer and filled candy designs. Its slower dissolution rate can also help extend flavour release and consumption time. The launch reflects growing momentum within the functional confectionery segment, where brands are increasingly looking to add value through ingredients, flavour experiences and wellness positioning while maintaining consumer appeal. Klaudia Volmer, product manager for functional carbohydrates at Beneo, said: "Through these latest concepts, we are demonstrating how combining market insights with technical expertise can unlock new opportunities for innovation. Isomalt enables manufacturers to create sugar-free products that meet today's expectations in terms of taste, functionality and visual appeal." As demand for reduced-sugar products continues to rise globally, ingredient suppliers are increasingly focusing on solutions that enable manufacturers to reformulate traditional confectionery products without sacrificing sensory quality. Beneo's latest concepts highlight how established formats such as hard-boiled candies can be reinvented to align with modern consumer preferences for healthier indulgence, functional benefits and novel flavour experiences.

Erik Borjesson Protein remains one of the most popular supplements as the health and wellness trend continues to gain traction. However, powder doesn’t suit everyone. Convenience and flavour are driving demand for different formats, with brands and manufacturers now offering familiar products with high-protein content, especially in beverages, allowing health-conscious consumers to hit their goals without the need for powders and blending. Erik Borjesson, centre of expertise manager for prepared food at Tetra Pak, explores how the protein trend is shaping new product development. For years, protein powder was all the wellness industry could talk about, driven by a surge in social media fitness culture and the mainstreaming of gym-going. In fact, powders became a $25 billion category as consumers chased functional benefits – whether that be performance gains, recovery or simply a higher protein intake. But the wellness market doesn't stand still. As more people become increasingly focused on looking after their personal health and wellbeing, the market audience is broadening beyond dedicated athletes to include a much wider demographic: busy professionals, an ageing population, parents managing family nutrition and 'everyday athletes'. Indeed, the food supplement and nutrition (FSN) product market is projected to reach around $759 billion by 2034, expanding at a CAGR of 7%, as more and more consumers look for functional benefits. However, the way consumers want these benefits delivered has changed. Not everybody wants to measure and mix a powder product. Whether in the gym, at home or on their commute, many people want to just grab and go. Separately, many seek improved taste and textures, beyond those available with powders. The result is a growing interest in liquid ready-to-drink (RTD) formats – presenting an exciting commercial opportunity for producers in the FSN category. Convenience is no longer a nice-to-have Liquid RTD formats are ready when you are. No need for cleaning a scoop, accessing water or breaking up lumpy mixtures… and no cleaning up spills either. Convenience is a deciding factor for today's consumers. According to Tetra Pak’s research, liquid is now a widely preferred format across FSN categories, with 24% of health-conscious consumers already consuming liquid food supplements and nutrition products, and 59% are interested in adopting liquid formats. Meanwhile, 59% of these health-conscious consumers express an active interest in liquid formats for FSN products, highlighting a clear demand. What’s more, with friction around product-mixing removed, consumers have the freedom to decide which product they’ll opt for based on how they feel in that particular moment. Emotional drivers are playing an increasingly significant role in purchase decisions: for example, 42% of consumers were motivated to choose FSN products based on a sense of control over their health, while 39% cited peace of mind and 30% looked for stress relief. For powder producers considering the move to liquid, this shows how RTD formats serve consumers who want nutrition that can be seamlessly integrated into their daily routine, based on their wellness needs in a given moment. Complementing powders with liquid solutions Consumer preference for liquid isn't just about the time required to prep powders. Taste is a frequently mentioned pain-point in powder products. While innovations such as advanced filtration – which allow new ingredient streams with a positive impact on taste and texture - the work is ongoing. By contrast, formulation in a liquid base mixes ingredients with a smoother texture and a specific flavour profile. Sweetness, mouthfeel and aftertaste are all more controllable for the producer, instead of relying on the customer's prowess with a mixing spoon. When consumers think about price, the value is clearer with a product that is ready to consume, enjoyable to drink and functionally effective. Thus, while plenty of consumers continue to love powder products, adding liquid formats to the portfolio allows producers to capture a wider range of consumers. The innovation potential Liquid formats are also ripe for product innovation as producers can incorporate fresh, filtered or specialised ingredient bases, produced at scale. Consumers can't get enough of novel flavours and functional combinations. Some ingredients are popular across the globe: primarily vitamins, minerals and proteins, followed by growing interest in fibre, Omega-3 fatty acids and biotics. Well-informed producers can also take advantage of local differences. Consumers in Brazil favour fibre and collagen, while those in China opt for biotics, and in India, there is a growing interest in botanical extracts. Flavour preferences also vary around the world, from chocolate and strawberry in Brazil to coffee and apple in Japan and dessert-style options in Spain. RTD is ready to deliver The FSN market doesn't hang around. With consumer demand clearly established, liquid RTD formats are gaining ground. Early movers are already innovating and establishing themselves in the category. The good news for powder producers is that there is a route to expanding portfolios with RTD, delivering innovative, convenient and appealing products at scale. By combining functional benefits with emotional appeal and tailoring products to local preferences, brands can build stronger connections with consumers, increase loyalty and unlock new opportunities for sustainable growth through liquid formats.

Dutch meat alternatives specialist Schouten Europe has acquired fellow plant-based producer Bobeldijk Food Group, strengthening its manufacturing footprint and market position in Europe's growing alternative protein sector. The acquisition brings together two established Dutch companies with strong expertise in private-label plant-based products and is expected to significantly increase Schouten Europe's production capacity while supporting its long-term growth ambitions. Based in Giessen, The Netherlands, Schouten Europe has been active in the plant-based sector since 1990 and is widely regarded as one of the pioneers of the meat alternatives industry. The company supplies a broad portfolio of meat and fish alternatives to customers in more than 50 countries, primarily through private-label partnerships. Schouten Europe CEO Niek-Jan Schouten, said: "The market for plant-based products is developing rapidly. With the acquisition of Bobeldijk, we are not only increasing our production capacity but also strengthening our flexibility and decisiveness towards customers. At the same time, this step gives us the opportunity to continue investing in innovation." Bobeldijk Food Group, based in Deventer, has established a strong position within the European plant-based market through its focus on product development and private-label manufacturing. Schouten said the two companies share similar values centred on quality, innovation, flexibility and long-term customer relationships. "Bobeldijk has extensive knowledge, experience and craftsmanship in the production and marketing of plant-based products, making it a strong addition to our organisation," he added. The transaction comes as plant-based markets across Europe enter a period of maturation following several years of rapid growth. While some categories have experienced slower growth rates and market stabilisation, Schouten reports continued momentum in its business. The company revealed that it achieved revenue growth of more than 30% last year, outperforming many markets within the broader plant-based sector. The acquisition also supports Schouten's wider strategy to accelerate the protein transition and expand internationally under the leadership of the next generation of the Schouten family. Following the deal, the company claims to become the largest family-owned business operating in the European meat alternatives market. As consumer demand for sustainable protein options continues to evolve, Schouten said it will continue investing in innovation and product development to support future growth. "We continue to invest in innovation and accelerate the protein transition," the company said. "Not only because we believe in the growth opportunities of plant-based food, but above all because, as a family business, we want to contribute to a more sustainable and future-proof food system." Financial terms of the transaction were not disclosed.

Marks & Spencer is building on the success of its viral sweet sandwich range with the return of its Red Diamond Strawberry & Creme Sandwich, alongside a new chocolate, strawberry and pistachio variant and the launch of what it claims are the UK's first sweet dipping products. The retailer has reintroduced the Red Diamond Strawberry & Creme Sandwich following strong consumer demand after its debut during last year's Wimbledon season. According to M&S, the limited-edition product generated 13.1 million social media views and sold more than 75,000 units nationwide within its first five days on sale. The returning sandwich features sweetened bread filled with whipped cream cheese and M&S Collection Red Diamond strawberries, a premium berry variety grown by the retailer's select farming partners and left to ripen longer on the plant to enhance sweetness and flavour. Joining the range is the new Chocolate, Strawberry & Pistachio Creme Sandwich, which taps into the growing popularity of pistachio-flavoured products. The dessert-inspired sandwich combines Fairtrade cocoa-enriched sweetened bread with pistachio crème made from roasted pistachios, Belgian dark chocolate sauce and British strawberries. The launch builds on consumer enthusiasm for pistachio and chocolate pairings, a trend that has gained momentum across bakery, confectionery and dessert categories in recent years. Alongside the sandwich range, M&S is entering new territory with two sweet dip products designed for sharing occasions and snacking occasions. The retailer claims the products are the first sweet dips available on the UK market. The Strawberry & Cream Dip combines whipping cream, soft cheese and Greek-style yoghurt layered with strawberry compote, while the Chocolate & Pistachio Dip features a blend of Italian and Belgian chocolate ganache mixed with pistachio crème and topped with crushed pistachios. The products have been positioned as versatile accompaniments for both sweet and savoury snacks, including biscuits, fruit and pretzels, and are intended to complement summer grazing boards and picnic occasions. The launch reflects growing retailer interest in blurring the lines between traditional desserts, snacks and sharing formats as consumers seek more experiential food products. It also highlights the continued influence of social media-driven food trends, particularly around premium strawberries, pistachio flavours and unconventional product formats. Available now in M&S stores, the Red Diamond Strawberry & Creme Sandwich retails at £2.80, while the Chocolate, Strawberry & Pistachio Creme Sandwich is priced at £3.50. The Strawberry & Cream Dip and Chocolate & Pistachio Dip are available for £3.25 and £3.75 respectively.