Crown Foods-owned Wat Kitchen won Best Meat/Poultry Product at the World Food Innovation Awards 2026, in association with IFE - International Food & Drink Event. The winners were unveiled during a live ceremony at IFE Manufacturing's Trends & Innovation Platform – as part of Food, Drink & Hospitality Week 2026. Crown Foods offers a broad frozen and ambient portfolio, with nearly 50 years of experience serving the UK retail and foodservice sectors. Its Asian-inspired ambient meal range, Wat Kitchen, has been created for busy lifestyles. FoodBev Media talked with Ivor Rawlins, sales director at Crown Foods, at IFE 2026 following the company's achievement. The winning product Wat Kitchen's Thai Sweet Chilli Chicken Protein Bites combines premium chicken with authentic Asian-inspired flavour in a high-protein, versatile format. Designed to appeal to both flavour-led and nutrition-conscious consumers, the product brings global taste into an accessible, everyday protein option. While global flavours continue to grow in popularity, they are often confined to sauces or full ready meals. This product makes international flavour more approachable by applying it to bite-sized chicken pieces that feel familiar, flexible and easy to use. The bite-sized format supports hot snacking, sharing and meal building, allowing poultry to move beyond traditional single-meal usage occasions. Nutritionally, the product is protein-forward, using lean chicken and a clean ingredient list made up of recognisable ingredients. Consumers increasingly graze, share and customise meals rather than sit down to fixed formats. This product fits naturally into those behaviours, offering poultry with clear flavour differentiation and strong commercial appeal across retail and foodservice settings. FoodBev Media's awards have been running for more than 20 years and are now recognised among the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com or email awards@foodbev.com.

The Melitta Group has announced plans to invest more than €100 million into its coffee production site in Bremen, Germany, as part of its long-term growth and internationalisation strategy. The investment package forms part of the company’s ‘Melitta 2033’ strategy, which aims to at least double group sales by 2033. According to the company, the project will increase production capacity at the Bremen coffee roasting plant by around 50% over the next five to six years. Melitta said the investments are intended to help the business meet growing demand for roasted coffee products, while also improving the flexibility, sustainability and quality of operations at the site. Planned developments include the acquisition of two adjacent plots of land in Bremen, the construction of a new building and the expansion and modernisation of existing facilities. The company added that much of the investment will go towards new roasting, packaging and silo systems, alongside upgraded process control technology. Jero Bentz, member of corporate communications and great-grandson of company founder Melitta Bentz, said: “The goal of our Strategy 2033 is to at least double the Group's sales by then. A central lever for this is the coffee business in Europe". “With these investments, we are creating important conditions to meet individual customer and market needs even better and thus achieve our growth and internationalisation goals in the coming years,” he added. Headquartered in Minden, Germany, Melitta operates in 75 countries worldwide and employs around 5,500 people. The family-owned group reported annual turnover of €2.53 billion in 2025.

The DMK Group has officially commissioned a new lactoferrin production facility at its Altentreptow site, marking a significant strategic move into the high-value bioactive dairy ingredients sector. The €25 million investment by the German dairy cooperative strengthens both the company’s innovation capabilities and the long-term industrial importance of the Mecklenburg-Western Pomerania location. The facility is expected to begin commercial market supply in autumn 2026. Lactoferrin, a naturally occurring bioactive milk protein, is increasingly sought after in specialised nutrition, health and pharmaceutical applications, particularly within early life nutrition products such as infant formula. Due to the technical complexity and stringent quality requirements involved in production, only a limited number of manufacturers worldwide are capable of producing lactoferrin at industrial scale. Ingo Müller, CEO of the DMK Group, said, "With the lactoferrin plant, we are expanding our portfolio to include a strategically important business segment with high quality standards and growth prospects. The plant demonstrates our technological capabilities and the targeted expansion of existing expertise at the Altentreptow site.” The company noted that the project builds on years of expertise in protein separation technologies, product safety systems and the manufacture of highly regulated dairy ingredients. Operational implementation was timed to coincide with the alignment of technological maturity, global market demand and regulatory readiness in target export markets. The investment also reinforces the role of the Altentreptow facility as a hub for advanced milk ingredient technologies within the DMK network. Alongside the new processing plant, the project included major infrastructure upgrades, including a 655-square-metre production building and a dedicated 130-square-metre chromatography facility designed to support specialised purification processes. A 30-metre elevated walkway now connects the new building with the existing factory infrastructure to maintain operational efficiency across the site. Regional officials welcomed the investment as a positive signal for Germany’s rural manufacturing economy. Dr Wolfgang Blank, minister for economic affairs, infrastructure, tourism and labour in Mecklenburg-Western Pomerania, said: “The DMK Group’s decision to build a new production plant in Altentreptow is a clear signal of the strength of the location and the region. This investment boosts regional value creation and secures long-term jobs in Mecklenburg-Western Pomerania.” Commissioning of the facility began in December 2025, with DMK positioning the operation to support growing international demand for premium functional dairy ingredients.

It’s easy to get caught up in the news and activities of the industry’s global giants, but what about the smaller firms pushing boundaries with bold ideas? In this instalment of Start-up of the Month – which celebrates lesser-known companies and their innovations – we speak to Georgia Myers, CEO and founder of Flow Health Science, about their flagship product, Klario. Inspired by a gap in hypoglycaemia care, Klario is designed to go beyond standard glucose-only treatments, combining 15g of fast-acting carbohydrates with additional adaptive energy sources in a convenient, ready-to-drink format. Your flagship product, Klario, recently won Best Health Innovation at the Food Innovation Awards. What was the inspiration behind Klario, and how does it work? Klario is a clinically proven hypo recovery product that helps people feel and function better after a diabetes hypo compared with standard glucose‑only products. Hypoglycaemia (low blood sugar, ‘hypo’) is a daily reality for people with diabetes, often followed by a rollercoaster of glucose spikes and crashes, alongside what many describe as a ‘hypo hangover’ of brain fog and fatigue – even after blood sugar has normalised. Some people experience 100–200 hypos a year. While technology has transformed diabetes care through advanced insulins, pumps and continuous glucose monitors, people with diabetes told us that hypo treatment itself has changed very little. That gap between what the glucose monitor shows and how people actually feel became the starting point for Klario. The aim was to design a hypo product to address this gap – in a format that is convenient, evidence-based and easy to use in real life. We designed Klario to combine 15g of fast-acting carbohydrates with adaptive energy sources. In simple terms, Klario helps restore blood glucose while also addressing the underlying energy deficit that contributes to the ongoing fatigue and cognitive symptoms. This multi-energy approach is new, moving beyond traditional glucose products to offer complete recovery after a hypo. Klario is the first step of our mission at Flow Health Science: to transform health outcomes through trusted, clinically-proven advanced nutrition. You describe Klario as the first major innovation in hypoglycaemia treatment in over 100 years. How do you see it reshaping the boundary between functional foods and pharmaceuticals? Hypoglycaemia treatment has remained largely unchanged for decades, with the focus almost entirely on rapid glucose delivery. Klario is different because it introduces a defi ned mechanism, a specific use case and purpose-built clinical evidence. That combination is what we mean by advanced nutrition. It is not just about adding ingredients or making broad wellbeing claims; it is about creating products with a clear indication, backed by high-quality, specific clinical data. In that sense, Klario sits at the intersection of food and pharma. It retains the accessibility and usability of a consumer product, but adds a level of scientific rigour and specificity more typical of medicines. This is a broader platform opportunity. Klario is the first of a pipeline of products where we apply the same “target, build, prove” approach across multiple health areas. Traditional glucose products prioritise speed over experience. How did you balance clinical performance with taste, format and usability? One of our core principles is that excellent clinical performance on paper is not enough. If a product does not look and taste good or is inconvenient to use, it will not help people as much as it could. So we treated taste, usability and format as integral to real-world performance, not optional extras. The ready-to-drink format was particularly important because it allows us to deliver Klario in a way that is intuitive, portable and easy to use. Our goal was to meet the clinical standards expected in hypoglycaemia management while also matching the expectations consumers now have around flavour and overall experience. What were the biggest formulation challenges in bringing Klario into a ready-to-drink format? The biggest formulation challenge was making the science and the final product design work together at the same time. Study participants rated the new option better than their usual glucose treatment, including speed of symptom relief, ability to get back to normal activities, and confidence in managing hypos This is often the hidden side of innovation – the final product may look straightforward, but getting there requires a high level of technical discipline and many iterations. What has been Flow Health Science’s biggest challenge to date? Adding clinical proof alongside developing a great product is our biggest challenge for Klario and our pipeline of products. For the future, we are also asking people to think differently about hypo care and aim for complete recovery. In an independent commentary published in a major scientific journal, leading diabetologists, Professors Louis Monnier and David Owens, described this approach as a “potential new standard of care” for hypo recovery. However, it is clear that change demands not only great evidence but impactful engagement with the diabetes community. This is the challenge for today. What has been the company’s greatest achievement so far? Our greatest achievement has been turning a scientific concept into a clinically proven product that makes a real difference to people with diabetes. For the clinical studies, in people with type 1 diabetes, over 1,000 hypos were analysed. Participants rated the new option better than their usual treatment on questionnaires, including speed of symptom relief, such as the hypo hangover, ability to get back to normal activities, and confidence in managing hypos. Importantly, alongside these reported experiences, objective data from continuous glucose monitors showed Klario led to more time in the target range in the two hours after a low and 27% fewer repeat lows in that period, with no loss of overall glucose control. Winning Best Health Innovation is a meaningful milestone: it matters that Klario is being recognised for its real-world relevance. The combination of clinical validation, product quality and early traction is something we are particularly proud of. How important is peer-reviewed evidence and medical endorsement in gaining traction? For Klario and future Flow Health Science pipeline products, generating robust, specific clinical evidence and publishing it in leading peer-reviewed journals is central to our strategy. For people with diabetes, evidence helps them navigate their self-care choices with confidence. For healthcare professionals, it is a vital part of understanding where Klario fits and which patients may benefit most. For investors, it demonstrates that Flow Health Science can create long-term, differentiated value for consumers, health systems and partners. Looking ahead, what is your long-term vision for Flow Health Science and Klario? Our vision is to build Flow Health Science into a leader in clinically proven advanced nutrition. This means delivering our planned pipeline of products in oncology, endocrinology and performance. For Klario, we want complete recovery to be an easy choice for everyone. We are developing different formats and flavours to meet the needs of many different people with diabetes and their varied lifestyles. We are building for long-term impact, not just a single product launch. What advice would you give to start-ups in food, beverage or nutraceuticals? Start with a real unmet need, not just a product idea. If the problem is meaningful enough, it will guide everything else and help you make better decisions. Also, invest early in high-quality evidence and be realistic about the time it takes to move from innovation to adoption. The companies that succeed in this space combine a deep understanding of the problems people face with scientific rigour and excellent execution.

MyriaMeat has announced a new milestone in the cultivated meat sector, revealing that its research team has successfully generated a pluripotent stem cell line from roe deer and differentiated the cells into roe deer muscle tissue using the company’s proprietary protocol. The development marks what the company describes as the first successful creation of roe deer muscle cells from induced pluripotent stem cells (iPSCs), laying the groundwork for future cultivated venison products, including cultured roe deer fillet. The announcement expands MyriaMeat’s cell-cultivation platform beyond pork and signals growing momentum in the premium cultivated meat category, where companies are increasingly exploring species-specific applications and high-value speciality proteins. According to MyriaMeat, the new roe deer iPSC line demonstrates that its stem cell platform can be transferred across animal species, enabling the development of cultivated meat products that replicate traditional meat characteristics rather than plant-based alternatives. The company said the breakthrough centres on the production of authentic muscle cells intended for structured meat applications. Future development efforts will focus on optimising differentiation processes, characterising the new cell line, and advancing toward structured, cultivated venison cuts. Florian Huettner, CEO of MyriaMeat, said, “This milestone shows that our platform technology is not limited to individual animal species but can be transferred to other species. Roe deer meat from cell culture is no longer a vision for us—it is a concrete next step in development.” The Munich- and Goettingen-based biotech company said the achievement builds on earlier work in cultivated pork and highlights the scalability of pluripotent stem cell technologies for alternative protein production. Roe deer meat occupies a niche but highly regarded position within European culinary traditions, valued for its distinct flavour profile and limited availability. MyriaMeat believes cultivated venison could eventually provide food manufacturers and foodservice operators with access to speciality meat products without relying on hunting, conventional livestock systems, or additional pressure on wild deer populations. The company positioned the development as part of a broader push toward sustainable and ethically responsible protein production, while emphasising that its technology is designed to create “real meat” rather than hybrid or substitute formulations. Industry observers have increasingly identified premium and exotic meats as a potential early commercialisation pathway for cultivated protein companies, given their higher price points, constrained supply chains, and consumer interest in speciality dining experiences. Founded in 2022, MyriaMeat emerged from research conducted at the University of Goettingen and focuses on cultivated meat production using pluripotent stem cells. The company’s patented technology aims to support the production of whole-cut meat products without plant-based fillers or scaffolding substitutes. While commercialisation timelines for cultivated venison remain uncertain, the successful differentiation of roe deer muscle cells represents an important early-stage step toward future structured game meat products.

Coles Supermarkets Australia and Brownes Foods have each paid AUD 39,600 (approx. $28,300) in penalties after the Australian Competition and Consumer Commission (ACCC) issued infringement notices alleging separate breaches of Australia’s mandatory Dairy Code of Conduct. The ACCC alleged that Coles published two milk supply agreements containing exclusive supply requirements while also imposing caps on the maximum milk volumes farmers could produce. According to the regulator, such provisions may restrict producers’ ability to supply milk elsewhere while simultaneously limiting production growth. Separately, Brownes Foods was accused of publishing two milk supply agreements that failed to clearly specify minimum prices applying across the entire supply period and did not adequately explain the basis for those prices. In a statement, Mick Keogh, deputy chair of the ACCC, said: “Dairy farmers need clear, accurate information about supply terms and prices when deciding who they will supply. Terms that limit a farmer’s ability to supply, or documents that don’t properly set out minimum prices and the reasons for them, undermine the transparency the Dairy Code is designed to deliver." The ACCC also raised concerns about the use of production caps in exclusive supply agreements, warning that such arrangements could significantly affect farm operations and commercial flexibility. “Volume caps in exclusive milk supply agreements are particularly concerning. They can cause significant harm to farmers by limiting milk production while also restricting their ability to supply multiple processors,” Keogh added. The regulator noted that payment of an infringement notice does not constitute an admission of liability or a breach of the Code. The enforcement action forms part of the ACCC’s broader compliance program for the dairy sector. The regulator said it also engaged with three additional dairy processors over minor alleged breaches of the Code, with those businesses taking corrective action following formal warnings. “Our Dairy Code enforcement approach is to be proportionate and fair, which means taking stronger enforcement action for more serious breaches or repeated non-compliance,” Keogh said. The ACCC is urging all dairy processors to review their compliance obligations ahead of the Dairy Code’s annual publication deadline of 1 June 2026. Under the mandatory code, processors purchasing milk directly from farmers and generating annual turnover above A$10 million must publish standard form milk supply agreements, pricing terms, and dispute resolution reporting documents each year. Coles is one of Australia’s largest milk processors, purchasing approximately 490 million litres of fresh milk annually across southern dairy regions and Western Australia for retail distribution through its supermarket network. Brownes Foods, based in Western Australia, purchases around 150 million litres of milk annually from approximately 50 dairy farmers. Introduced to improve transparency and bargaining fairness within the dairy supply chain, the Dairy Code of Conduct remains a central regulatory mechanism governing processor-farmer relationships in Australia’s dairy industry. The latest ACCC action signals continued scrutiny of contract terms and pricing disclosures as regulators seek to strengthen protections for primary producers.

High-protein convenience brand The Gym Kitchen has expanded its chilled and food-to-go portfolio with a raft of new product launches and retail listings across Tesco and Asda. The latest NPD wave includes a new Lemon Cheesecake Yogurt, a Meat Feast Pasta food-to-go line and a Herby Chicken chilled ready meal. Rolling out in Tesco this week, the Lemon Cheesecake Yogurt is designed to tap into demand for functional snacking and healthier dessert options, delivering 20g of protein per pot. The launch supports breakfast, post-workout and evening snacking occasions, categories seeing continued growth within the high-protein sector. Also debuting in Tesco is the Meat Feast Pasta, a new addition to The Gym Kitchen’s expanding food-to-go range. Positioned within meal deal occasions, the pasta pot contains 28g of protein per serving and targets shoppers seeking convenient, protein-led lunch solutions. Meanwhile, Asda has listed the new Herby Chicken chilled ready meal, which combines roasted and sweet potatoes with green vegetables and delivers 27g of protein alongside two of the recommended five-a-day portions. The launches come alongside wider distribution gains for existing lines, including the BBQ Chicken Pasta chilled ready meal in Asda and Ready-to-Eat Meats SKUs Chicken & Chorizo Meatballs and Hot Honey Ham, which are now launching into Tesco Express stores. Segun Akinwoleola, founder of The Gym Kitchen, said: We’re delighted to roll out more exciting NPD across all-day snacking, dessert occasions, food-to-go and chilled ready meals, whilst increasing distribution of our existing range. Expansion across multiple meal occasions is a major part of our growth plan as consumers increasingly look for ways to fuel up with healthy, wholesome and tasty food options throughout the day.”

PerfectTed has expanded its ready-to-drink matcha latte range with the launch of a new Protein White Chocolate Matcha Latte, combining matcha with 18g of protein in a canned format. The drink has been developed to meet growing consumer interest in protein-enriched beverages and matcha-based products. The white chocolate-flavoured matcha latte contains 40mg of caffeine per can, is sweetened with agave and is gluten-free. PerfectTed said the launch brings a café-style matcha latte format into the ready-to-drink category, targeting consumers seeking both functional energy and protein in a convenient format. Marisa Poster, co-founder of PerfectTed, commented: “This new Protein White Chocolate Matcha Latte is the kind of product our community has been asking for: café-quality matcha in a can, with an incredible 18g of protein, which is seriously impressive for the size of the can, to help power your day.” Founded in 2021 by Marisa Poster, Teddie Levenfiche and Levi Levenfiche, PerfectTed specialises in matcha-based drinks and products. The company said it now has more than 35,000 store listings across over 50 countries. The new product is available in Tesco and WHSmith stores, with a wider launch planned in Holland & Barrett stores next month.

T. Hasegawa USA has introduced a new dairy-free flavour solution aimed at helping food and beverage manufacturers recreate the taste, aroma and mouthfeel of real milk without using dairy ingredients. The California-based flavour manufacturer this week launched Hasemilk, a powdered flavour technology developed to mimic both the external and internal flavour characteristics naturally present in milk fat. The solution is designed for use across dairy and plant-based applications, including protein beverages, bakery products, desserts, and savoury formulations. The launch comes as manufacturers continue to face growing demand for lactose-free and dairy-alternative products, while also addressing ongoing consumer concerns about taste and texture performance in non-dairy offerings. Mark Webster, vice president of sales and marketing at T. Hasegawa USA, said: “Taste and texture remain one of the biggest barriers to adoption in the dairy alternatives category. Mintel research shows that while consumers aged 18 to 54 are open to dairy-free products, many are still sceptical that alternatives can deliver the same satisfying experience as traditional dairy." According to the company, Hasemilk was developed to overcome some of the most persistent formulation hurdles in dairy-free products, including off-notes, bitterness, and lack of creaminess in protein-based and plant-derived applications. Webster continued: "Hasemilk gives manufacturers more flexibility to enhance dairy flavour, improve overall taste performance and support reduced-dairy formulations without sacrificing the experience their consumers expect.” The company said the ingredient can help mask unpleasant flavours and aromas commonly associated with alternative proteins while enhancing creaminess and overall flavour balance in both sweet and savoury applications. Hasemilk is available in fresh whole milk, whole milk powder, and skim milk powder flavour profiles. The product complies with FDA natural flavour guidelines and is positioned as vegan, dairy-free, non-allergen, kosher, non-GMO, and Proposition 65 compliant. Beyond sensory performance, T. Hasegawa highlighted the solution’s dry format as a key advantage for manufacturers seeking greater flexibility in formulation, transportation, and supply chain management. The company also positioned the ingredient as a potentially more cost-effective and sustainable alternative to conventional dairy ingredients. Hasemilk emerged from T. Hasegawa’s multi-year “Bridge to Tokyo” initiative, a collaborative development program linking the company’s U.S. operations with its global R&D headquarters in Japan. Founded more than a century ago, T. Hasegawa develops custom flavours and fragrances for global food and beverage brands and has expanded its focus in recent years toward functional flavour systems and clean-label innovation.

Soufflet Malt and Ferments du Futur have launched a new research initiative aimed at developing next-generation food ingredients using solid-state malt fermentation, beginning with a cocoa alternative derived from sprouted grains. Announced on 27 May, the 18-month programme seeks to address growing supply and pricing pressures in the global cocoa market by reproducing cocoa-like flavour profiles through fermented barley malt, wheat and other germinated grains. The project combines Soufflet Malt’s industrial malting expertise with Ferments du Futur’s fermentation research capabilities. The collaboration reflects increasing interest across the food and beverage sector in fermentation-enabled ingredient innovation as manufacturers search for more resilient and sustainable raw material solutions. The research centres on solid-state fermentation, a process in which microorganisms are cultivated directly on germinated grains to generate targeted aromatic compounds. According to the partners, the technology could eventually support the creation of a broader range of grain- and legume-derived ingredients for food applications, including compounds linked to nutritional benefits such as antioxidants and vitamins. Initial work will focus on identifying cocoa’s aromatic signatures and the metabolic pathways needed to reproduce them through malt fermentation. Researchers will also screen microbial strains and optimise fermentation conditions, including roasting techniques designed to deepen flavour complexity. Laurent Debande, chief growth and innovation officer at Soufflet Malt, said: “Given the challenges currently facing the cocoa value chain, innovation and collaboration between public research and industry are essential to developing new sustainable solutions." Alongside laboratory research, the project includes plans for industrial scale-up through a new four-ton pre-industrial demonstrator facility in Nogent-sur-Seine, France. The installation will allow teams to validate strain productivity and fermentation conditions at larger scale while preparing samples for commercial partners. The companies say the program is designed to accelerate the transition from research to market-ready applications, an increasingly important consideration as ingredient manufacturers seek commercially viable alternatives to climate-sensitive commodities. Ferments du Futur executive director Damien Paineau said: “By combining advanced fermentation research and industrial know-how, this partnership perfectly illustrates the strength of the continuum between discovery and market-driven innovation." The initiative comes amid heightened volatility in cocoa supply chains driven by climate disruption, disease pressure, and rising commodity prices. Ingredient developers and food manufacturers have increasingly turned to fermentation, precision biotechnology, and alternative crop systems to secure more stable flavour and ingredient sources. Soufflet Malt operates 40 malting plants across 20 countries with annual production capacity of 3.7 million tonnes. Ferments du Futur, launched in 2022 by INRAE and ANIA, currently supports multiple advanced fermentation research projects focused on food, health and environmental applications.

The EU Council has agreed to suspend customs tariffs for one year on key nitrogen-based fertilisers used in European agricultural production, including fertiliser inputs such as urea and ammonia. The measure is intended to reduce costs for EU farmers and the fertiliser industry, with the European Commission estimating savings of around €60 million in import duties. The move also aims to reduce the EU's reliance on fertiliser products from Russia and Belarus while supporting the development of more diversified supply chains. Makis Keravnos, minister of finance of the Republic of Cyprus, said: “Today’s decision gives European farmers better access to affordable, reliable fertiliser supplies – good news for the agriculture sector and EU consumers alike. At the same time, we are accelerating away from Russian and Belarusian products and building more resilient supply chains and partnerships globally.” Under the new measure, the tariff suspension will apply only to products that are not already entering the EU duty-free under preferential trade agreements linked to most favoured nation (MFN) tariffs. To balance the interests of EU fertiliser producers, the suspension will be limited to a quota equivalent to 2024 MFN import volumes plus 20% of imports from Russia and Belarus during the same year. The EU confirmed that the suspension will not apply to products imported from Russia, citing the country’s ongoing war against Ukraine, nor to imports from Belarus due to its support for Russia. The measure will enter into force the day after publication in the EU’s official journal and will remain in place for one year. The Commission said it will monitor developments in the fertiliser market and could propose extending or amending the suspension if necessary. According to the EU, fertiliser prices have risen sharply since 2021, increasing pressure on agricultural production and food prices across the region. In 2024, the region imported 2 million tonnes of ammonia and 5.9 million tonnes of urea, alongside 6.7 million tonnes of nitrogen-based fertilisers and nitrogen-containing mixtures. While a large share of nitrogen-based fertilisers already enters the EU duty-free under existing trade arrangements, imports from countries subject to the common customs tariff currently face duties ranging from 5.5% to 6.5%.

Kraft Natural Cheese is expanding into the lactose-free dairy segment with the launch of a new product line designed to meet growing consumer demand for digestive-friendly cheese options without sacrificing taste or functionality. The new range includes Lactose-Free Mild Cheddar Shredded Cheese, Lactose-Free Mozzarella Shredded Cheese and Lactose-Free Mozzarella String Cheese, with all products made from real dairy and formulated to contain 0g of lactose. The launch comes as manufacturers across the dairy industry continue to invest in products targeting consumers with dietary sensitivities and wellness-focused purchasing habits, particularly within the fast-growing lactose-free category. Dhriti Batra, director of Kraft Natural Cheese at Lactalis Heritage Dairy, said: “As consumer needs continue to evolve, we are focused on delivering products that make it easier for more people to enjoy the foods they love. Our Lactose-Free shreds and string cheese bring the same trusted taste and quality that Kraft Natural Cheese is known for, but now in a way that fits seamlessly into more lifestyles and everyday routines.” According to the company, the products are made using added lactase, an enzyme commonly used in lactose-free dairy products to break down lactose while maintaining the flavour and texture associated with traditional cheese. The shredded cheese products are packaged in resealable pouches and positioned for use across a range of meal occasions, including pasta dishes, wraps, salads and baked potatoes. The mozzarella string cheese format is targeted at the snacking segment, with 12 individually wrapped portions per bag. The new lactose-free line is now available at select national retailers across the US, with wider distribution planned in the coming months. Lactalis USA, which oversees the Kraft Natural Cheese business under licence, has increasingly focused on innovation across functional and speciality dairy categories as consumer demand shifts toward products supporting digestive health, convenience and protein-rich snacking. The move also reflects broader momentum in the lactose-free dairy sector, where brands are seeking to attract consumers looking for accessible alternatives that still deliver traditional dairy taste and performance.