Coca-Cola Consolidated is expanding its manufacturing footprint in Indiana with a $35 million investment in its Indianapolis production facility, reinforcing the company’s long-term commitment to glass bottle production within the US Coca-Cola system. The investment will fund the addition of a new glass bottling line at the company’s facility at 5000 West 25th Street in Indianapolis. Construction is expected to begin in late 2026, with the project anticipated to create between 15 and 20 new full-time jobs while also generating wider economic activity through construction, supplier partnerships and local service providers. The expansion will position Indianapolis as a strategic production hub for the Coca-Cola system in the United States. According to the company, the site will become one of only three Coca-Cola system facilities nationwide capable of bottling beverages in glass formats. Dave Katz, president and chief operating officer at Coca-Cola Consolidated, said: “This expansion is another example of how we strategically invest in our business to build a solid operational foundation and create opportunities for our teammates in the communities where they live and work." Katz continued: “We are excited about the impact this investment will have in the local community and look forward to continuing our long-standing relationships with dedicated community partners.” The Indianapolis facility has operated since 1968 and currently houses four production lines, including two PET and rPET bottle lines alongside two can lines. The site also includes a production warehouse and supports the company’s sustainability initiatives, particularly through its use of recyclable packaging systems. The move comes amid renewed industry interest in glass packaging, driven by premiumisation trends, sustainability considerations and growing consumer demand for alternative beverage packaging formats. Glass has gained traction across both carbonated soft drinks and alcoholic beverages as brands seek to enhance product differentiation and respond to consumer perceptions around quality and recyclability. For Coca-Cola Consolidated, the investment also reflects the continued importance of regional manufacturing flexibility as beverage companies adapt to shifting packaging demand and evolving retail dynamics. The company currently employs more than 1,200 people across Indiana through nine facilities serving over 17,500 businesses statewide.

Crystal Light is tapping into the booming #BookTok trend with the launch of three limited-edition drink flavours inspired by popular literary genres. The new range includes Hibiscus Lemonade, Prickly Pear Lemonade and Passion Fruit, with each flavour designed to pair with a different reading experience – romance, mystery and fantasy, respectively. The launch comes as book clubs and reading-focused social media content continue to surge in popularity. According to the brand, #BookTok has now generated more than 370 billion views globally, creating new opportunities for food and beverage brands to connect with lifestyle-driven consumer trends. Crystal Light said the range was created to “refresh the reading ritual” by combining flavour innovation with functional hydration. All three products are marketed as zero-sugar beverages aimed at consumers seeking lighter refreshment options. The company described Hibiscus Lemonade as delivering a “light and sweet” flavour profile inspired by romance novels, while Prickly Pear Lemonade offers a more “unexpected twist” aligned with mystery themes. Passion Fruit, meanwhile, was developed to reflect the bold and immersive nature of fantasy storytelling. To support the launch, Crystal Light has partnered with author and influencer Brooke Averick, whose debut novel, Phoebe Berman’s Gonna Lose It, is scheduled for release in May. The collaboration reflects a growing trend of beverage and snack brands aligning with online reading communities and creator-led marketing to engage younger consumers through culturally relevant experiences. Crystal Light said the flavours are designed for occasions ranging from book clubs to personal wellness and self-care routines, positioning the drinks as part of a broader lifestyle experience rather than solely a refreshment product. The limited-edition range is available nationwide across US retailers while supplies last.

Green Boy Group has led an early-stage investment in Fudi Protein, a US-based start-up producing alt-protein ingredients from alfalfa. Founded in 2025, Fudi Protein is led by Udi Lazimy, who brings over 25 years of experience in alternative proteins and agri-food systems. The company extracts RuBisCO (Ribulose-1,5-bisphosphate carboxylase/oxygenase), the protein found in alfalfa leaves, through a proprietary method designed to enable economically viable and sustainable protein production. RuBisCO offers a near-complete PDCAAS score (up to 1.0), a neutral colour and taste, and strong functionality across applications, including dairy alternatives, protein beverages and egg replacers. Several other start-ups across the globe are innovating with RuBisCO protein, the world’s most abundant natural protein found in green leaves, including New Zealand’s Leaft Foods, US-based Plantible Foods and the Netherlands’ Rubisco Foods. By harvesting and processing alfalfa near its fields, Fudi is able to return its high-value alfalfa byproduct to local farmers. Green Boy, founded in 2016, operates from offices in the US, the Netherlands, Hong Kong and Sydney. It is a global B2B ingredients supplier, with a focus on plant-based, non-GMO and organic ingredients. Green Boy praised Fudi’s sustainable approach and noted that its localised and mobile processing model differentiates the company those focusing on from traditional protein crops such as yellow peas or rice, where byproducts like starches and fibres must be sold at specific price points to maintain profitability. Peter van Dikjen, co-founder and owner of Green Boy Group, said: “RuBisCO protein is the holy grail amongst the proteins and enters the market at a time when consumer interest in protein is skyrocketing, driven in large part by the rise of GLP-1 users whose diets are shifting toward higher protein and fibre intake”. He added: “A complete and sustainable RuBisCO protein that can rival dairy and animal proteins in both price and functionality would be a game-changer”. Frederik Otten, co-founder and owner of Green Boy Group, said that the innovation fits within the company’s long-term strategy and global distribution portfolio as it moves toward B2B commercialisation. “We look forward to supporting Udi and his team through our resources, market knowledge and international network,” he added.

ABF Ingredients has announced plans to purchase land in Eau Claire, Wisconsin, as part of a major expansion strategy designed to support the continued growth of its speciality ingredients business, Ohly, across North America. The investment includes an initial commitment of more than $65 million to build a new state-of-the-art production facility in Eau Claire, which is expected to create nearly 30 jobs. The new site will complement Ohly’s existing manufacturing operation in Boyceville, Wisconsin, while also providing room for future expansion opportunities for ABF Ingredients in the region. The company said the decision follows a detailed assessment of the North American market and reflects growing demand for speciality ingredients across food, beverage and nutrition sectors. Jeremy Xu, CEO of ABF Ingredients, said: “This investment marks an important milestone for our business and our customers. Eau Claire offers the right environment for sustainable, long-term growth, and our new facility will strengthen Ohly’s ability to meet rising demand across North America. We are proud to deepen our roots in Wisconsin.” Local and state officials welcomed the announcement, highlighting the expected economic impact through job creation, infrastructure investment and regional supply chain development. Dave Solberg, deputy city manager for the city of Eau Claire, said: "I couldn’t be happier to welcome ABF Ingredients to Eau Claire as they establish their new North American campus for Ohly. The corporate history, vision, and values of ABFI make them a strong fit for our community.” Aaron White, community development director for the city of Eau Claire, added: "“It is with great pleasure that we welcome ABF Ingredients to the community,” White said. “The company is a leader in their industry and will bring high-paying biomanufacturing jobs, helping pave the way for Eau Claire to grow this industry segment.” The Wisconsin Economic Development Corporation (WEDC), which worked with ABF Ingredients during the site selection process, also praised the investment. Construction is expected to take place in phases over several years, with ABF Ingredients and Ohly working alongside the City of Eau Claire and WEDC on planning, permitting and community engagement activities. ABF Ingredients is the speciality ingredients division of Associated British Foods plc and operates globally across the food, health, nutrition, pharmaceutical and industrial sectors. Its portfolio includes businesses such as AB Enzymes, PGP International, SPI Pharma and Ohly, which specialises in yeast derivatives, culinary powders and lipid powders for the global food and beverage market.

Aloha has introduced a limited-edition Key Lime Protein Bar as the plant-based snack brand looks to capitalise on growing consumer demand for citrus flavours and clean-label nutrition products. Available exclusively through ALOHA’s website for a limited spring release, the new bar contains 14g of protein, 10g of fibre and four grams of sugar, while featuring a short ingredient list centred around real key lime, brown rice crisps and sunflower butter. According to the company, the bar delivers a creamy citrus flavour combined with a subtle graham cracker-style crunch, with no artificial ingredients or additives. The launch comes as lime and citrus flavours continue to gain momentum across the food and beverage industry. Aloha cited data from Mordor Intelligence showing the lime flavour segment is among the fastest-growing categories in food and beverage, while health and wellness concerns remain a major driver of purchasing decisions for consumers. Brad Charron, CEO of Aloha, said: “We're not in the business of making things that sound good on paper. Key Lime had to earn its place, real ingredients, real protein and fibre and a taste that actually delivers craveability. If it doesn't clear that bar, we don’t launch it.” The launch also reflects continued innovation within the high-protein snacking category, where brands are increasingly combining indulgent flavour profiles with nutritional claims such as high fibre, low sugar and plant-based formulations. Aloha said the Key Lime Protein Bar is produced using whole food ingredients and aligns with the company’s broader positioning around organic, plant-based nutrition. Founded as an employee-owned business, Aloha produces a range of USDA Organic protein bars and nutrition products sold through major US retailers, including Whole Foods, Walmart, Target, Kroger and Sprouts, as well as online channels including Amazon and Thrive Market. The company has also gained recognition for its sustainability credentials, operating as a certified B Corporation and Climate Neutral Certified brand.

Lala has launched Lala Plus, a new high-protein drinkable yogurt smoothie aimed at families seeking convenient nutrition and functional dairy products. The new range combines 11g of protein with fibre, calcium and probiotics in a lactose-free format, as the company looks to strengthen its position in the growing functional dairy and drinkable yogurt categories. Available in Strawberry, Strawberry Banana, Mango and Piña Colada flavours, each 7oz bottle contains 150 calories, 4g of fibre, 0.5g of fat and real fruit ingredients. The product is designed for both children and adults and targets consumers seeking balanced nutrition without compromising on flavour. Flavia Panza, chief marketing officer at Lala US, said: "Today’s parents want more than just taste – they are looking for everyday foods that offer more nutrition, like protein and fibre, without sacrificing the flavour their family loves. With Lala Plus, we created a drinkable yogurt smoothie that fits seamlessly into daily routines, making wellness easy, delicious and attainable for today’s families.” Lala said the new product sits within a broader segmented yogurt smoothie strategy, complementing its traditional Lala Yogurt Smoothies line for everyday consumption and its LALA Gold range targeted at performance-focused consumers. The company also highlighted the inclusion of active probiotics and calcium as part of growing consumer interest in digestive wellness and functional dairy nutrition. Lala Plus is now available in single 7oz bottles at Hispanic and major retailers nationwide for a suggested retail price of $1.79, while 12-pack formats are being sold at select Sam’s Club locations for $12.34. Based in Dallas, Lala US, Inc. is a subsidiary of Grupo Lala and markets a range of dairy products across the United States, including yogurt smoothies, milk, crema Mexicana and cultured dairy beverages.

Elopak has appointed chief financial officer Bent K. Axelsen as interim CEO following the resignation of Thomas Körmendi, with the leadership change taking effect on May 8, 2026. The company confirmed that the director of finance & tax Ola Buarøy will step into the role of interim CFO as the board begins the final stages of recruiting a permanent chief executive, a process expected to conclude by the second quarter of 2026. Chair of the board, Dag Mejdell, said: “Bent K Axelsen joined Elopak as CFO in 2019 and brings deep knowledge of the business and a strong financial record as CFO in Elopak. The Board is confident that he will provide direction and stability during the transition towards a permanent CEO for Elopak.” The company stressed that its strategic direction and priorities remain unchanged despite the leadership transition. The board also paid tribute to outgoing CEO Thomas Körmendi for his contribution to the business, highlighting his role in strengthening Elopak’s global market position, accelerating sustainability initiatives and leading the company through its development as a publicly listed business following its 2021 listing on the Oslo Stock Exchange. Founded in Norway in 1957, Elopak is one of the food and beverage industry’s leading suppliers of carton packaging and filling equipment. Its Pure-Pak cartons are widely used across dairy, juice and liquid food categories as brands continue to seek alternatives to plastic packaging. The company operates in more than 70 countries, employs over 3,000 people globally and has positioned sustainability at the centre of its long-term strategy, including science-based emissions reduction targets aligned with a 1.5°C pathway and a net-zero ambition by 2050.

Lactaid has introduced a limited-edition Cherry Fudge Chip ice cream as it looks to tap into seasonal demand for indulgent summer flavours. The new variant combines a cherry-flavoured base with a dark cherry swirl and fudge chunks, and is made with real milk and cream but without lactose. The brand positions the product as offering a traditional dairy ice cream experience for consumers who are lactose intolerant or prefer lactose-free options. The launch expands Lactaid’s existing ice cream range, which focuses on lactose-free dairy products positioned as delivering the same taste and texture as conventional ice cream. The product is being rolled out nationwide this month and will be stocked in the freezer aisles of major grocery retailers. It is priced at $5.49.

FrieslandCampina will invest more than €90 million to expand its whey protein operations and upgrade production facilities in the Netherlands. The programme, led by its ingredients division, includes upgrades at sites in Bedum, Veghel and Workum. The investment aims to increase capacity for converting whey, a by-product of cheese production, into higher-value protein ingredients. The company will expand production of products such as WPC80, instantised whey proteins and its Nutri Whey ProHeat ingredient, which are used in applications including protein drinks, snack bars and yogurt. Demand for whey proteins is rising across sports nutrition, lifestyle products and medical nutrition, prompting manufacturers to scale up output and improve processing capabilities. FrieslandCampina said the upgrades will increase capacity and improve flexibility across its whey processing network. Anne Peter Lindeboom, president of FrieslandCampina Ingredients, said: “Global demand for advanced protein solutions continues to accelerate. This programme is the next step in our broader investment strategy to lead in high-value proteins, building on recent investments to strengthen whey capacity and valorisation in the Netherlands such as in Borculo, and in the United States through the acquisition of Wisconsin Whey Protein." "By investing across our ingredients network, we are strengthening our ability to serve customers worldwide and to create more value from our whey streams in a sustainable and future-oriented way.” The programme also includes energy- and water-efficiency improvements and the retirement of older production lines. FrieslandCampina expects the changes to cut Scope 1 greenhouse gas emissions by around 16 kilotonnes of CO2 equivalent. The investments will be phased over several years, with full operational capacity expected by 2028.

Functional soda brand Olipop has introduced two new berry-inspired flavours, marking the return of a fan-favourite alongside a seasonal release. The new line-up includes Raspberry Sherbet, a limited-edition flavour, and Blackberry Vanilla, which joins the brand’s permanent range following strong consumer demand. Raspberry Sherbet blends tangy raspberry juice with creamy vanilla notes, designed to evoke the taste of the classic frozen dessert. The flavour is part of Olipop's 6g fibre line and will be available for a limited time in 12oz single cans and variety packs. Blackberry Vanilla, originally launched as a limited-edition product in 2020, returns after becoming one of the brand’s most requested flavours. The drink combines blackberry with apple, mandarin and lemon juices, finished with vanilla for a layered, slightly creamy profile. Each can contains 5g of sugar and 9g of fibre. Both flavours are now available nationwide through major retailers including Target, Walmart and Whole Foods Market, as well as via the company’s direct-to-consumer platform.

From 'fibremaxxing' to personalised nutrition, health and wellbeing is one of the most influential 'megatrends' shaping today's food and beverage innovation. For the dairy industry, Valio's VP of innovation, Kevin Deegan, believes this opens up a wealth of opportunities to create value, drawing from the industry's longstanding expertise in functionality and sensory appeal. In this exclusive interview, he tells us more about what's set to define the next era of functional dairy innovation. How do you see health and wellness trends translating into concrete dairy product innovation over the next three years? Health and wellness needs to be treated holistically: not only physical health, but also mental wellbeing, energy, sleep and the everyday desire for balance. When we look at how consumers use food to manage wellbeing, the innovation opportunities become clearer, especially solutions that feel simple, credible and enjoyable. One of the most tangible shifts over the next three years will be the knock-on effects of wider adoption of GLP-1 and other weight management medicines. If usage grows as predicted, we should expect changes in appetite, portion size and potentially even sensory preferences. This will create demand for foods that are nutrient-dense in smaller servings: high-quality protein, key micronutrients and satiety-supporting formulations. It also challenges us to rethink sweetness and flavour intensity, as reduced appetite or desire for sweetness has been reported by some users of such medicines. In practice, this may mean that dairy innovation will move toward smaller, more nutrient-packed formats, optimised for tolerance, palatability and consistent everyday use. The second clear area is the continued strength of protein-driven dairy, especially protein-rich snacks, drinks and desserts that consumers perceive as both healthy and satisfying. Protein demand shows no sign of slowing; if anything, it has broadened beyond sports nutrition into mainstream choices. A key driver in the current growth in protein is that it gives permission to enjoy indulgent formats such as desserts, puddings and mousse-style snacks without the feeling of compromising on health. The winners will be products that deliver high protein, great taste and excellent texture, with clean communication around benefits and everyday relevance. There is a huge shift towards nutrient density, highlighted in trends such as 'fibremaxxing' and the protein boom. How can dairy companies lead in this space? We’ve been waiting for fibre to have its breakthrough moment. Most consumers understand it is 'good for you,' but historically it has been harder to make exciting, particularly for younger consumers. What’s changing now is the broader push for nutrient density and digestive wellbeing, which is making fibre more relevant, more discussed and easier to justify in everyday choices. From a dairy perspective, the opportunity is real, but execution matters. Fibre integration can impact viscosity, sweetness perception and mouthfeel, so success depends on choosing the right fibre types and designing the full sensory profile around them. The good news is that dairy systems are extremely versatile: we can work with formulation, fermentation, processing and flavour architecture to deliver fibre without a 'health compromise' experience. As an industry, we’ve repeatedly adapted to changing expectations; taste, tolerance, convenience, health claims – and we’re well placed to do it again. The most successful fibre-forward dairy will be the products where fibre feels like a natural upgrade to something consumers already love, not an obvious functional add-on. One of the hottest talking points in the health and wellbeing space is personalised nutrition. With unprecedented access to consumer data and advanced analytics, how realistic is hyper-personalisation – and what role could dairy play in shaping that future? Personalisation is already here. Most people carry at least one device that tracks aspects of daily physiology, such as sleep, activity, stress proxies and heart rate variability, and some consumers actively combine these data with diet tracking. As wearables and diagnostics advance, it’s realistic that consumers will increasingly receive dynamic guidance on nutrition needs and behavioural goals. That is what hyper-personalisation will look like: practical, data-enabled recommendations that evolve with your body and lifestyle. Dairy has a strong role to play because it is inherently versatile. A single raw material, milk, can be transformed into a wide range of products with different nutritional profiles, textures and usage occasions. Companies such as Valio, with deep dairy science capabilities, have a proven ability to turn emerging needs into scalable consumer solutions. I see hyper-personalisation as more opportunity than threat. It will reward categories that can deliver credible nutrition, high sensory satisfaction and many format options. We have seen that dairy can do all three. Valio has more than a century of experience in dairy innovation. Over time, what major shifts in consumer trends has the company observed within the dairy sector? Innovation has been the engine of Valio’s growth for over 120 years. Our science-based tradition was shaped by Nobel laureate AI Virtanen, who believed research and innovation could give a small country, such as Finland, global impact. That principle has remained central to how we develop solutions. One of the most important shifts we’ve seen is how consumer needs become trends only once enabling technology catches up. Lactose intolerance isn’t a trend in the strict sense, the need has always existed, but innovation turned it into a mainstream category. In 2001, Valio was the first in the world to develop and launch totally lactose-free milk that still tastes like regular milk and that capability has shaped global lactose-free development since. When we talk about trends more broadly, they often come from two sources: Science-led opportunities: Advances in nutrition, physiology and microbiome understanding (for example, gut health and specific nutrient needs) Perception-led waves: Shifting beliefs and fashion cycles (such as decades of changing attitudes to fat, sugar and dieting frameworks) We’ve lived through both. Perhaps the most consistent long-running demand signal has been protein, evolving from sports nutrition into a mainstream wellness and snacking driver. What’s been most impressive, both at Valio and in the dairy sector overall, is the continuous willingness to improve: becoming more efficient, raising quality and creating more value from every drop of an exceptional raw material. From your persepctive, what weak signals are likely to define the sector moving forward? I’ll mention two 'weak signals' that are likely to become defining forces. First, protein is no longer a passing wave, it has become a structural consumer expectation. Protein has expanded from fitness into everyday health, weight management, satiety and snack replacement. For that reason, I don’t consider 'what comes after protein' as the right question anymore. The real question is how we keep protein propositions relevant through superior taste, texture, portion design and nutrient density. Second, digestive health and the gut–brain axis is still under-realised versus its long-term potential. We already see growing interest in fermented dairy formats such as kefir, but we are still very early in translating the complexity of the microbiome into consumer-relevant and evidence-led solutions. As understanding improves and as consumers connect digestion with broader wellbeing, dairy will benefit due to fermentation heritage, culture know-how and format versatility. Third, a quieter but highly consequential signal is the shift toward life-stage and needs-based formulation. We already see this strongly in early-life nutrition (maternal, infant, toddler, and young child), where innovation is moving from basic fortification to more sophisticated approaches that target nutrient structure, digestibility and functional outcomes. This 'tailored nutrition' logic will extend across the lifespan: products designed for pregnancy and postpartum, childhood development, active adults, and healthy ageing, alongside options for specific needs such as lactose intolerance, digestive comfort, allergy-prone consumers or reflux and sensitivity. The companies that win will be those that can combine credible science, excellent sensory delivery and clear need-state communication, turning specialised solutions into everyday routines. How important is scientific innovation and clinical validation in dairy, and how do you balance this with the need to keep pace with new product launches? With the massive volume of information now available, added to the fact that consumers are exposed to contradictory claims and even inconsistent dietary guidance, making decisions has not become easier. If anything, trust has become harder to earn. In that environment, scientific innovation and clinical validation are a defining competitive advantage for dairy, because they provide credible, evidence-based proof of function and benefit. The balance comes from running innovation on two speeds: one stream focuses on the longer cycle, science-led platforms. This means clinically supported benefits, proprietary processes, cultures, enzymes and technologies that create real differentiation and can be leveraged across multiple products. The second stream focuses on the faster cycle launches: consumer-led formats, flavours and occasions that keep the portfolio relevant and responsive. We can think of these in terms of 'push or pull' innovation, based on where the need lies and how ideas are born and developed. When these are connected well, clinical validation accelerates innovation. You build a strong scientific 'engine' once, and then you can rapidly translate it into multiple compelling products with consistent messaging and higher consumer trust. From climate pressures to metabolic health crises, what are the defining challenges today that require food and beverage manufacturers to step up, and how can dairy innovation contribute to solutions? Two defining challenges stand out: planetary pressures and metabolic health. Food manufacturers are expected to contribute to both, by reducing environmental impact while also improving the nutritional quality of diets at scale. For dairy, one of the most important areas where the sector must step up is the quality and credibility of the public conversation. Dairy’s role in healthy nutrition is often discussed in overly simplified terms, and that can drown out nuance and evidence. Companies like ours, a cooperative owned by thousands of Finnish dairy farmers, have both a responsibility and a mandate to lead a rational, fact-based discussion: what dairy contributes nutritionally, how it fits into balanced diets and how we continuously improve the footprint of production. Innovation plays a practical role here. It can improve nutrient density per serving, support satiety and protein quality, enable lactose-free and digestion-friendly options and reduce food waste through better processing and utilisation of the whole milk stream. At the same time, innovation must focus on measurable sustainability improvements, because the only credible future for the category is one where nutrition and environmental progress move together. Looking ahead, what do you think will define the next era of dairy innovation? How do you think manufacturers should be preparing to meet the next trend? The next era of dairy innovation will be defined by three things: precision, proof and purpose. First, precision: we will get better at designing products for specific occasions and needs like satiety, protein quality, digestive comfort and nutrient density, without compromising taste and enjoyment. Second, proof: as consumers become more sceptical and more data-driven, the winners will be those who can substantiate benefits responsibly, with strong science behind claims. Third, purpose: dairy’s future depends on continued progress in sustainability, transparency and value creation from the full raw material. To prepare, manufacturers need to strengthen their ability to understand consumers at a deeper level, not only what people say they want, but the underlying jobs-to-be-done and tensions shaping everyday choices. If we interpret those needs well, dairy can usually provide a solution. Our history shows that when a real consumer need meets enabling technology, dairy innovation can move very fast and set the standard for the wider food industry.

British crisp producer Fairfields Farm Crisps is introducing a limited-edition Cajun Barbecue flavour, landing in June 2026. The crisps offer a ‘rich, smoky taste profile and bold twist’ on the brand’s classic crisp portfolio, while introducing Fairfields’ first-ever ridge-cut crisp, designed for ‘maximum crunch and flavour.’ Inspired by classic barbecue cooking, the recipe blends smoky, savoury depth with a subtle sweetness and warming Cajun spice kick. Notes of paprika, garlic, onion and black pepper are balanced with gentle Cajun heat and a tangy tomato barbecue twist with a peppery finish. Like all crisps in Fairfields’ range, they are vegan-friendly and gluten-free. The company also champions a sustainable approach, growing its own potatoes and then seasoning, cooking and packing all its crisps on-site. This farm-to-bag process enables the team to oversee production at every stage, aiming to ensure consistent high quality. The new flavour was selected with help from the brand’s Secret Crisp Committee, a panel of ‘crisp enthusiasts’ recruited from across the UK earlier this year. Successful applicants taste-tested a shortlist of unreleased flavours, sharing feedback on each and casting their vote, with the Cajun Barbecue flavour emerging as a ‘clear favourite.’ Robert and Laura Strathern, co-founders of Fairfields Farm, commented: “Our new Cajun Barbecue flavour is all about bold, layered taste, combining smoky barbecue richness with a warming Cajun spice blend. Launching it as our first ever ridge-cut crisp makes it even more exciting, as the deeper cut really holds the flavour and delivers an even bigger crunch.” The seasonal flavour will launch in 150g sharing packs, described as ideal for summer sharing occasions such as barbecues and picnics. It will be available through wholesalers, select retailers and online for a limited time.