The unrelenting challenges facing food and beverage businesses have made maintaining operational and financial resilience more difficult than ever. This makes finding a route for leaders across the F&B supply chain to help mitigate or overcome these challenges even more vital. Is there a way to fund and build greater long-term resilience into their business? Julie Palmer, managing partner, Dave Mathieson, managing director of funding and insurance and Nazar Soofi, head of sustainability, from financial and real estate advisory group BTG discuss. In the last few years, a number of challenges have left businesses across the food and beverage (F&B) supply chain feeling stale. Nonetheless, opportunities are cyclical and leaders were expecting to see chances for recovery on the horizon. The green shoots of this were perhaps reflected in the better-than-expected GDP growth figures for February. However, it seems that as soon as the shoots began to show, they were cut by conflict in the Middle East. Already, the impact on energy and, consequently, goods inflation can be seen in manufacturing data. UK Manufacturing PMI for March 2026 was down on the previous month, with both UK and Eurozone Manufacturing PMI releases citing increased delivery times and inflation. Whilst more data will give a fuller picture of the impact on F&B it is clear there will be different reactions and experiences from different types of business. A widening gap in the market We can already see that large business groups appear to have the means to weather rising costs and continue growing, albeit at a slower rate, through innovation, investment, operational resilience and stealing market share. The story is different for SMEs and independent companies. With less cash and assets, they often cannot afford to invest in efficiency, absorb rising employment and operational costs and diversify ranges to meet changing demands. According to BTG’s ‘Red Flag Alert’, which has monitored the financial health of UK companies for almost two decades, there were 6,705 food and beverage companies experiencing ‘significant’ financial distress in Q4 2025, while 800 were in ‘critical’ financial distress. Within this group of companies, distilleries, breweries and bakeries were amongst the most common. The financial distress caused by multiple challenges can also be seen in the number of liquidations across F&B companies in the UK. In 2025, there were 463 liquidations among F&B companies, up 61.9% on 2019, before the pandemic, supply chain disruption, wars and energy crises created persistently high levels of financial distress and insolvency for the sector. It is important to note that the number of liquidations in 2025 was down by 14.1% on 2024 (perhaps another green shoot now scythed down), but numbers have not returned to the pre-pandemic levels, and don’t show signs of doing so. A potential sign of resilience in UK F&B is the number of administrations, or businesses rescued from administration, in 2025. This figure was up 20.5% compared to 2019 and up 14.6% on 2024. This suggests businesses and investors have confidence that, with the right financial and leadership support, some distressed assets can be turned around. For larger groups, this is where opportunities lie. Some can already see the potential in acquiring smaller distressed firms, along with their talented employees, well-equipped facilities, order book and promising IP. This keeps businesses going, customers happy and saves jobs at a time when the economy could do without more closures and job losses, but it also means the new owners can capitalise when the economy improves. Despite this, if challenging market conditions continue, it will not just be the smaller distressed businesses being pushed towards closure. Larger businesses across the F&B supply chain may be forced to make decisions to save on costs as they, too, feel the pinch, as has been seen from a number of breweries and distilleries. For any business, the first sign of financial distress should be the point where advice is sought. Working with advisors, leaders can evaluate businesses and find ways to streamline operations, save money, meet changing demands and diversify in order to rebuild a strong platform on which to grow. Shedding some light on energy resilience From recent months and years, it is clear that many businesses rely on a predictable or stable energy cost for the successful running of their business. This is why we are being repeatedly asked about on-site energy generation and storage by energy-intensive businesses such as F&B and manufacturing. We only expect this to increase if the conflict in the Middle East continues. Analysis of the Renewable Energy Planning Database shows that solar has been increasingly popular since 2019, a year which saw planning permission granted for 71 solar PV projects compared to 794 in 2025. The number of solar projects being granted planning permission peaked in 2023 at 1,061; however, the size of solar projects approved has been growing each year considerably. In 2025, 7.78 GW of solar projects were approved, a rise on the previous high of 5.72GW the previous year. This was much higher than the 0.377GW approved in 2019. An increasing trend can also be seen for battery projects, which have seen an increase year on year in planning permission granted. In 2019, there were 35 battery projects that saw planning permission approved, whereas in 2025, it reached 475, the highest in the last 5 years. Not only are there more projects being approved, but the combined level of potential generation of said projects is too. The 475 projects in 2025 exceed 35 GW, the highest level recorded. These peaks for solar PV and battery not only highlight the easing of planning barriers for businesses and landlords, but also it could also show the growing focus on these installations as a means of providing cost-effective and reliable energy to a site. We may see more applications submitted and granted as a result of companies seeking to control spiralling energy costs in the long term and the security of supply for operations and uptime. An estate review can quickly uncover the opportunities for solar PV installations, particularly rooftop and car park solar installations for large F&B manufacturing sites. This includes suitable areas for battery installations to accompany them. Specialist real estate advisors and surveyors in the sector often have the capability in the team to design, cost, and project manage installations, including analysis of current energy spend, potential savings and payback periods for the site, to provide the best solution. With F&B companies seeing margins squeezed further than ever, the discussion then falls onto the capex barrier associated with designing and installing a system, including any disruption or downtime associated. Fortunately, as lenders have become more accustomed to financing solar projects, there is more credit available for companies to draw from. This is especially true when exploring asset-backed finance against large machinery or even buildings. Often, these costs can be overcome or mitigated by building costs into the overall finance package, a model that many experienced sector lenders will help do. Solar installations represent a safe investment in the eyes of lenders because even with repayments on finance, solar cuts costs in the long-term for a business. In effect, the impact of implementing solar makes the business more stable at a time when energy is one of the highest and most unpredictable costs of running a business, with prices high and fluctuating. Add to this a payback period of around five to eight years, and it can prove to be a practical commercial decision for manufacturers, with significant roof space and strong, viable, detailed business plans. Early intervention F&B manufacturing is resilient and there is the prospect of recovery and growth in a number of areas as food security and access to affordable food and drink continue to be central concerns for consumers and governments. As has been seen from several larger F&B groups, early intervention to get control of costs and make decisions aimed at recovery and long-term growth is important. Engaging with advisors can not only create the plan to get a business on the right track but can also support leaders with plugging capex gaps to fund, design, and project manage implementation of efficiency measures, diversification and infrastructure needed for long term resilience.

Mars Drinks & Treats is expanding its Galaxy Frappe portfolio with the introduction of two new flavours, Galaxy Vanilla Frappe and Galaxy Strawberries & Cream Frappe, as the company looks to capitalise on rising consumer demand for indulgent cold beverages enjoyed at home. The new products build on the success of the Galaxy Frappe range, which debuted in 2025 and was designed to bring a coffee shop-style frappe experience into the retail channel at a more affordable price point. Available from June, Galaxy Vanilla Frappe will launch exclusively in Sainsbury’s, while Galaxy Strawberries & Cream Frappe will be stocked in Tesco. Both products carry a recommended retail price of £3.99. The launches reflect growing interest in iced and cold coffee-inspired drinks, a trend that continues to gain momentum as consumers seek premium café-style experiences without the cost associated with out-of-home purchases. Kerry Cavanaugh, general manager at Mars Drinks & Treats, said: “Consumers are increasingly looking to recreate café-style drinks at home, particularly as demand for iced and cold coffee continues to grow. However, the frappe space has seen relatively little innovation in the premium multi-serve retail space. With Vanilla Frappe and Strawberries & Cream Frappe, we’re building on the success of the range and strengthening our position in this sub-category, giving retailers more ways to tap into demand for indulgent, café-style drinks that can be enjoyed at home.” The products are formulated as flavoured frappe drink powders made with white chocolate powder. Consumers simply add ice and milk before blending to create a chilled, creamy beverage.

Triple sec brand Cointreau has unveiled Cointreau Spicy, a new chilli-infused expression of its classic orange liqueur, in the UK. The innovation aims to bring ‘bold, balanced and natural’ heat to modern cocktail menus, rolling out from this month across retail and on-trade. Cointreau Spicy features a new Cointreau orange liqueur at 30% ABV, with Bird’s Eye chilli maceration and natural chilli and jalapeño flavourings adding heat. A hint of natural cucumber flavour adds ‘fresh, vegetal green notes’ to create a ‘clean, lifted and balanced’ profile. According to the brand, the drink delivers a ‘warming spice that lifts without overpowering.’ It aims to meet growing demand for spicy margaritas in the UK, offering bartenders a simple and consistent way to deliver one of the category’s fastest-growing cocktails. Adding a kick of heat removes the need to muddle chillis or adjust spice levels – operators can simply combine Cointreau Spicy, tequila and lime juice for a ‘perfectly balanced’ spicy margarita, helping streamline preparation and drive revenue while maintaining consistency across cocktails. New research commissioned by Cointreau found that more than a third of consumers say easy-to-follow recipes make them more likely to shake up spicy cocktails at home, while one in three are tempted to try a new twist on a cocktail they know and love. Social occasions are also fuelling growth, with 44% of Brits saying they are influenced b friends when choosing a spicy drink on a night out. Nearly a quarter (22%) associate ordering a spicy drink with confidence, rising to a third among Gen Z (32%). Nick Ganich, marketing director at Rémy Cointreau, said: “Spice has moved firmly into the mainstream, and consumers are increasingly looking for drinks that deliver excitement while maintaining a well-balanced flavour profile”. “With spicy margaritas emerging as one of the fastest-growing cocktail trends, Cointreau Spicy has been developed to make it easy to create consistent, great-tasting spicy cocktails at home or in bars, helping unlock one of the fastest-growing trends and bring incremental value to the category.” The pack design is intentionally bold, with repeated ‘spicy’ cues to signal the flavour profile clearly. It retains the brand’s classic square silhouette and amber bottle, and stays true to the original recipe created by Édouard Cointreau in 1875 while introducing what it calls a ‘confident new edge for today’s cocktail culture’. Carole Quinton, master distiller at Cointreau, said: “For Cointreau Spicy, we wanted to capture a real sense of warmth and intensity through natural chilli, whilst preserving the bright orange signature that defines Cointreau”. Cointreau Spicy is now rolling out across the retail and on-trade channels at an RRP of £27 per bottle.

At Interpack 2026, Sidel demonstrated its expertise in the Food, Home Care, Personal Care, and Beverage markets. Visitors were invited to explore the latest innovations, from complete lines to high-efficiency equipment, designed to master growing packaging and production complexity. Backed by advanced engineering and proven line expertise, the company introduced smart, user-focused technologies that enhanced productivity and flexibility. With a deep understanding of market needs and over 40 years in complete lines for alcoholic and non-alcoholic producers, Sidel came to Interpack with a renewed commitment to delivering complete line solutions and smart systems tailored to the demanding needs of producers from the edible oil, sauces and dressings, home, and personal care key categories. Showcasing complete line expertise Visitors were invited to explore Sidel’s turnkey complete line solutions, designed to streamline operations and deliver seamless efficiency for the Beverage, Food, Home, and Personal Care producers. Covering every stage from design through installation and ongoing support, these integrated systems maximised performance and minimised downtime, with expert teams tailoring each line to the specific needs of every customer. Driving higher productivity with next-generation equipment innovations Sidel presented its complete line capabilities alongside technologies such as Cermex RoboSELEX and RoboAccess_Pal S. The Cermex RoboSELEX is a state-of-the-art robotic collating system designed for case packers, offering flexibility and accumulation-free operation. This next-generation solution enabled seamless handling of lightweight bottles in unlimited shapes and batch configurations, ensuring an ultra-smooth, continuous product flow without compromising high-speed performance (up to 320 products per minute). Sidel also showcased its compact, agile palletising unit, RoboAccess_Pal S. As a new feature, the machine displayed at the booth included an elevating column, which enabled the system to reach pallet heights of up to 2200mm.

Nestlé has entered into a strategic innovation partnership with US-based biotechnology company Helaina to advance research into bioactive proteins and their potential role in early-life nutrition. The multi-year collaboration combines Nestlé’s expertise in nutrition science and infant product development with Helaina’s biotechnology platform, with the goal of expanding scientific understanding of emerging bioactive ingredients and supporting the development of future nutrition solutions. The companies said the partnership will focus on investigating novel bioactive proteins and their impact on early-life development, an area of growing interest as infant nutrition manufacturers seek to more closely replicate the functional benefits found in human milk. The initiative aligns with Nestlé’s broader strategy of leveraging scientific research and external innovation partnerships to develop targeted nutritional products that support infant health and development. Isabelle Bureau-Franz, head of the Nestlé Product Technology Center for Nutrition & Health, said: “Nestlé has always been at the forefront of advancing scientific knowledge on key nutrients and bioactives that are important during early life, including their interactions with the gut microbiome and the immune system." The agreement reflects increasing industry interest in bioactive ingredients that can deliver functional health benefits beyond basic nutrition. Manufacturers are investing heavily in ingredients that support immune health, gut development, cognitive function, and nutrient absorption during infancy and early childhood. Bureau-Franz added: "Collaborations with external partners such as Helaina form an integral part of our broader open innovation strategy to deepen scientific understanding in this field while gaining access to emerging technologies." For Helaina, the partnership represents an opportunity to further validate and scale biotechnology-derived nutrition ingredients for commercial applications. Laura Katz, founder and CEO of Helaina, said: “We believe new bioactive proteins present a significant innovation in nutrition right now. At Helaina, we're focused on manufacturing these bioactives at scale with clinical credibility, and together with Nestlé we can uncover new developments that advance early-life nutrition.” Founded in 2019, Helaina develops biotechnology-based ingredients designed to replicate functional proteins naturally found in the human body. Its flagship ingredient, effera, is marketed as the world’s first human-identical lactoferrin, a bioactive protein associated with immune support, iron regulation, and gut health. Financial terms of the partnership were not disclosed.

New research from gut health science company Zoe found that of 2,000 UK consumers surveyed, 90% do not know the recommended daily fibre target, while 66% feel misled by ‘deceptive’ marketing claims on food packaging. The survey highlighted a ‘dangerous fibre gap’ across the nation, with public awareness of the issue and faith in the government to address the problem found to be low. Zoe said this ‘fibre gap’ is fuelling a rise in gut-related health issues such as constipation, as well as an increased risk of cardiovascular disease, type 2 diabetes, metabolic syndrome, stroke and even some cancers. The average UK adult consumes just 16.4g of fibre, with only 5% of the population meeting the recommended daily target of 30g. Tim Spector, scientific co-founder of Zoe, is calling for greater action from the government and food industry to tackle the country’s current ‘ultra-processed food environment,’ with 60% of British diets now consisting of UPFs. Notably, the survey points out that poor diets have now overtaken smoking as the leading preventable cause of death and ill health. Fewer than one in four survey respondents identified this, with more than one in three (35%) still believing smoking is the leading cause, compared with poor diet (22%), alcohol consumption (17%), physical inactivity (8%) and air pollution (9%). The survey also reveals consumers are struggling within ‘a confusing UPF environment’: with two-thirds feeling misled by food marketing claims, and around seven in ten (69%) saying they would make different food choices if they had access to clearer guidance on which foods support their health. This was particularly true for Millennials (75%) and Gen Z (74%). Only 9% of respondents believe the government is taking the nation’s diet ‘very seriously,’ while more than half (52%) said the government could be doing more to address the issue. Spector called the survey’s findings a “wake-up call for a nation trapped in a broken food system”. He commented: “It is staggering that despite poor diet overtaking smoking as the leading cause of preventable death, fewer than a quarter of adults recognise the danger on their plates. This isn’t a failure of personal willpower; it’s a failure of policy.” “People want to make healthier choices, but they are being thwarted by deceptive marketing and a lack of clear guidance.” Spector argues that we cannot rely on “voluntary industry shifts,” adding: “We need urgent, systemic intervention now, including mandatory warning labels on UPFs, an expanded sugar tax, and a radical reduction of these foods in our schools and hospitals. Nutrition must be treated as the major public health priority it is.”

The Ryl Company, maker of the rapidly growing ready-to-drink iced tea brand Ryl Tea, has closed a $20 million Series C growth equity financing round led by Purchase Capital through its Ryl Growth Partners SPV. The investment will support the company's next phase of expansion, including continued retail distribution growth, further development of its Direct Store Delivery (DSD) network, product innovation and investments across sales, operations, and brand-building functions. The funding arrives amid accelerating momentum for Ryl Tea and growing industry attention around what some observers are calling the 'Modern Tea' movement – a shift toward better-for-you tea products that mirrors the transformation seen in categories such as soda, energy drinks and hydration beverages. According to Circana data cited by the company, Ryl Tea recorded 157% growth while the broader $4.5 billion canned and bottled tea category declined 1.8% over the same period. The company noted that, for the first time, dollar growth generated by emerging tea brands is outpacing the dollar decline experienced by legacy tea brands, signalling changing consumer preferences within the category. Blodin Ukella, founder and CEO of The Ryl Company, said: “Tea is one of the largest beverage categories in the U.S., but much of its shopper base has historically skewed older. Our mission is to bring a new generation of consumers into the tea aisle through products that align with how people want to drink today.” The company’s strategy centres on attracting younger consumers with zero-sugar formulations, functional benefits and contemporary branding. Ryl Tea's portfolio features fewer than five calories per can, functional tea polyphenols and vitamin C, positioning it within the broader health-and-wellness beverage trend that continues to resonate with Gen Z and Millennial shoppers. The financing follows a period of significant operational expansion for the company. Over the past two years, Ryl has established a national DSD footprint, a milestone that places the brand among a relatively small group of emerging beverage companies with scalable route-to-market capabilities. The company also recently expanded its innovation efforts through a multi-year licensing agreement with The Hershey Company. The partnership will bring zero-sugar iced teas inspired by Jolly Rancher flavours to market, combining one of confectionery’s most recognisable brands with Ryl’s functional tea platform. Nicholas J. Singer, founder and managing partner of Purchase Capital, said: “The Ryl leadership team has built a product that strongly resonates with consumers and is rapidly expanding. Modern Tea is one of the most compelling categories in the beverage industry, and Ryl is exceptionally well-positioned to lead it.” Looking ahead, Ryl executives indicated that additional product innovation is planned, with a new pipeline of launches expected in early 2027. Leigh Feuerstein, co-chairman of The Ryl Company, said: “The work our team has done to earn retailer trust, build out our DSD network, and secure partnerships with companies like Hershey has positioned us well for the next phase of growth.”

New Zealand dairy giant Fonterra Co-operative Group has announced that chief innovation and brand officer Komal Mistry-Mehta will leave the business in October 2026, bringing to a close a 15-year tenure with the co-operative. Mistry-Mehta has played a central role in shaping Fonterra’s innovation, digital transformation and brand strategy, helping drive the company’s evolution amid changing global dairy and consumer trends. Fonterra CEO Richard Allen praised her contribution, highlighting her leadership across innovation and technology initiatives. “Komal has been central to driving Fonterra’s innovation, digital and brand agenda during her time as the Chief Innovation and Brand Officer,” Allen said. “She has led the transformation of the Co-operative’s innovation and digital performance, established the Ki Tua Fund, and accelerated the application of advanced technologies across the business. She also previously led Fonterra’s active living business.” Allen added that Mistry-Mehta’s leadership had helped create “a more connected innovation system” for the co-operative and thanked her for her contribution to the business. During her time at Fonterra, Mistry-Mehta oversaw initiatives aimed at strengthening the company’s innovation capabilities and advancing digital integration across operations, while supporting the co-operative’s long-term sustainability strategy. Reflecting on her departure, Mistry-Mehta said: “Fonterra plays a vital part in the New Zealand economy and nourishes the world through dairy nutrition, and it has been incredibly rewarding to be part of this mission." She added: “It has been a privilege to contribute to the long-term sustainability of the Co-operative, and I am proud of what the team has accomplished. I am excited to step into my next chapter of leadership impact, and I look forward to seeing Fonterra’s continued success over the coming years.” Fonterra has not yet announced a successor for the role.

Nestlé has today (3 June 2026) announced it will take full ownership of nutrition brand Yfood, in which it has held a 49% stake since 2023. Building on the existing collaboration between the two businesses, Nestlé will now acquire the remaining stake from Yfood’s founders. Established in Munich in 2023, Yfood offers nutritionally complete RTD meal solutions across Germany and Europe. The brand’s products are available in 30 countries and at more than 50,000 points of sale. The remaining shares, currently held by founders Benjamin Kremer and Noel Bollmann, are expected to be transferred to Nestlé with effect from 3 July 2026. The deal is subject to customary approvals, and financial terms of the transaction were not disclosed. In a statement announcing the acquisition, Nestlé said Yfood is now preparing for its next phase of growth. This includes an expansion into new markets beyond Europe. Yfood’s sales were approximately €150 million in 2025, representing double-digit year-on-year growth. The brand’s success reflects growing interest in the RTD nutritionally complete meals and broader functional F&B markets, aligning with increasing health-consciousness and the rise of GLP-1 drugs for weight management. Other major players in the nutritionally complete meal shake segment – referred to by some as ‘meal replacement’ beverages – include Huel, which was recently acquired by Danone, and Protein Works, acquired by Lactalis as reported by FoodBev this week. These acquisitions highlight the significant growth opportunities for F&B businesses investing in functional foods, enabling them to attract new consumers and adapt to ongoing health trends as products with wellness positioning shift further into the mainstream. Top image: © Yfood

Israeli agrifood company Kad Bnei Darom has unveiled Cuca Herb Pops, a new flash-frozen herb format designed to combine convenience, sustainability and portion control for both retail and foodservice markets. Developed in collaboration with innovation firm Practical Innovation, the frozen herb spheres are positioned as an alternative to traditional frozen herb trays and individually wrapped portions. Each 15g herb pop is packaged in flexible pouches without rigid plastic trays, helping reduce packaging waste and freezer space requirements. Kad Bnei Darom said the format was created to address growing consumer and foodservice demand for time-saving, environmentally conscious cooking solutions while maintaining the quality and freshness of herbs. The company uses Individually Quick Frozen (IQF) technology to preserve flavour, aroma, texture and nutritional value. According to the company, the frozen herb spheres do not stick together inside the pouch, allowing users to remove individual portions easily while minimising thawing and waste. The herb pops are currently available in six varieties: garlic, onion, parsley, cilantro, dill and basil. The products are made with 100% natural ingredients and contain no additives or artificial ingredients. David Ben-Ze’ev, CEO of Kad Bnei Darom, said: “We have been in the business of growing fresh produce and creating artisan products for more than 50 years. While honouring our traditional roots, Cuca Pops mark Kad’s expanding foothold in food innovation, bringing vibrancy, ease and environmental consciousness into every kitchen. Our product is creating a new category in the global fresh herbs market." Kad operates a near fully vertically integrated production model, sourcing herbs from partner farmers in Israel’s Arava desert. The herbs are frozen close to harvest without intermediary packaging, helping lock in “just-picked” freshness and reduce waste across the supply chain. The launch comes as demand for convenient home cooking solutions continues to rise globally. According to Innova Market Insights, consumers are increasingly preparing meals at home while seeking products that simplify preparation without sacrificing quality or sustainability. Tal Leizer, CEO of Practical Innovation, said: “These individual, quick-use frozen herb balls were crafted to respond to demands for top quality natural ingredients that provide convenience, precision and flexibility while solving the overuse of plastic packaging and food waste." The product range is suitable for both retail and foodservice channels and is available for private label partnerships internationally. The company indicated that the Cuca Herb Pops are the first launch in a broader pipeline of advanced frozen herb solutions aimed at modern kitchens and evolving consumer cooking habits.

Sustainable fats and oils start-up Sun Bear Biofuture has completed its first successful production run at less than 10% of the industry’s average set-up cost, utilising its new £25,000 automated pilot facility. The new plant has production capacity for dozens of kilos of sustainable oils per month, aiming to meet demand for more resilient and stable lipid ingredient supply chains for the food and cosmetic sectors. While a conventional precision fermentation pilot plant typically costs in the range of £350,000 to £1 million, providing a significant barrier to the food-tech industry, Sun Bear Biofuture’s approach harnesses lower-cost brewery and dairy equipment – enabling the start-up to compete with commodity products like cocoa butter. Founded in 2022 in Oxford, UK, Sun Bear Biofuture’s mission is to dramatically reduce the impact that fats and oils have on the planet. According to the start-up, its ingredients cut land use by up to 95% and reduce the carbon emissions of similar tropical ingredients, such as palm oil and cocoa butter, by 90%. Tropical oils have seen significant supply fluctuations in the last five years, fuelling industry efforts to find alternatives with more resilient supply chains. Cocoa butter prices increased by six times in 2025. In 2024, Sun Bear Biofuture achieved a record cell lipid content of 78%, reflecting the amount of the yeast cell made up of fat, helping to cut production costs. Multiple iterations of designs for the fermentation tank and wider facility took place over the last 18 months, with the final fermentation tank costing less than £1,000 and the downstream yeast biomass processing engineered for efficiency. Innovation around the downstream processing method of oil extraction has helped drop production and scale-up costs by removing multiple industry-standard pieces of equipment. Additionally, use of solvents such as hexane is not required. A study last year from Greenpeace found that in two thirds of a sample of 56 supermarket products selected, solvents were present. This month, Sun Bear Biofuture will carry out sensory testing with the Centre for Nutrition and Health at Oxford Brookes University, testing consumer responses to its ingredients in food and cosmetic product applications. Validation of its low-capex approach unlocks further opportunities to scale and expand its range of fats and oils, such as developing replacements for palm oil. The company is planning its demo plant for 2027, with capacity for hundreds of tonnes annually. The goal is to scale to industrial levels by 2029, then commence global franchising of its process. Ben Wilding, CEO of Sun Bear Biofuture, said: “Proving our low capex expansion plan was a key goal for this year and we’ve smashed it… The scope to meet customer demand for stable supply chains by producing our cocoa butter and oil range locally, whilst dramatically reducing the impact the industry has on the planet, is hugely exciting.”

Heinz has today (3 June 2026) announced the launch of three new mayonnaise-based sauces in the US, responding to demand for restaurant-style condiments at home. The brand, best known for its iconic tomato ketchup, is expanding on its ambitions to ‘elevate everyday eating occasions,’ broadening its footprint in the mayonnaise category with this latest launch. Heinz Mayonnaise-Style Dips are inspired by what Kraft Heinz describes as a ‘rising obsession with bold, creamy sauces and restaurant-style aiolis.’ The new range aims to push Heinz ‘beyond a legacy staple into a high-growth, flavour-driven category’ and tap into new usage occasions. Each of Heinz’s new sauces tap into familiar favourites while adding a ‘culinary-inspired twist’ in line with rising consumer appetite for flavour-forward experiences. Lemon Pepper Parm features a creamy blend of mayonnaise with citrus and black pepper flavours, alongside grated parmesan cheese for a complex mouthfeel. Buttermilk Ranch is inspired by the classic American dressing, delivering tangy buttermilk balanced with a blend of garlic, onion and herbs. Steakhouse Garlic aims to provide ‘an elevated twist on classic garlic aioli,’ combining umami flavours of onion and roasted garlic with black pepper, balanced with brown sugar for a subtly sweet finish. Circana research reveals that flavoured mayonnaise products have become one of the condiment category’s fastest-growing segments, while interest in creamy condiments is up more than three times year-over-year according to Pinterest data. Additionally, aiolis now appear on over a quarter of QSR menus according to Datassential. The new line is available exclusively at Walmart stores nationwide.