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.

Japanese machinery manufacturer Yanmar has launched a new agricultural innovation hub in Thailand aimed at improving farm productivity, accelerating technology adoption and supporting more sustainable food production practices. The new YANMAR Solution Experience Center, located in Bang Nam Priao District in Chachoengsao Province, has been established as part of a broader strategy to strengthen Thailand’s agricultural sector through training, precision farming technologies and integrated crop management solutions. The facility will focus heavily on rice production, a key pillar of Thailand’s agricultural economy, and is designed to provide farmers with practical demonstrations of machinery and smart farming systems across the cultivation process. The centre will also offer hands-on technical training, farm management guidance and advisory services intended to improve operational efficiency and long-term competitiveness. Masatoshi Suyama, president of Yanmar, said: “The YANMAR Solution Experience Center represents our commitment to working alongside Thai farmers to build a more sustainable and resilient agricultural future. By combining advanced technologies, practical training and strong partnerships, we aim to help farmers improve productivity while reducing environmental impact and supporting long-term growth.” The centre has been developed through a partnership between Chia Tai Company Limited and Chinese agricultural drone specialist XAG Co. The collaboration combines expertise in seed technology, crop management, drones and agricultural equipment to create an integrated farming ecosystem. According to Yanmar, the project forms part of the company’s wider push to expand beyond machinery manufacturing into full-service agricultural solutions. The initiative is intended to help address major challenges facing the sector, including labour shortages, rising production costs and environmental sustainability concerns. The launch also aligns with the company’s Green 2050 strategy, which focuses on decarbonisation and sustainable industrial development. Through the promotion of precision agriculture and more efficient resource use, the centre aims to help reduce greenhouse gas emissions linked to agricultural production while supporting farmer incomes and food system resilience. The company said the facility will host seminars, study visits and training programmes for farmers, students, government agencies and private-sector organisations to encourage wider knowledge sharing across the agricultural industry. Founded in Osaka in 1912, Yanmar Holdings operates across sectors including agricultural machinery, construction equipment, marine systems and energy technologies.

French dairy giant Danone is selling its entire stake in US kefir producer Lifeway Foods, bringing an end to the relationship between the two companies. Danone, which first invested in Lifeway in 1999, held approximately 22.7% of the company. The move follows a turbulent period that included rejected takeover bids, legal disputes and governance tensions between the businesses. In a statement released on 14 May, Lifeway confirmed that Danone had priced a secondary underwritten public offering of 3.45 million shares at $19.50 each. Lifeway said the offering consists entirely of shares sold by Danone, meaning the company itself will not receive any proceeds from the sale. However, Lifeway has agreed to repurchase around $5m worth of shares at the same offering price, contingent on the transaction completing. The divestment closes the chapter on Danone’s unsuccessful efforts to acquire Lifeway in 2024. The French group submitted takeover proposals valuing the company at $25 per share and later $27 per share, both of which were rejected by Lifeway’s board. The kefir maker argued the bids significantly undervalued the business and described the approach as a “hostile takeover”. Relations between the companies deteriorated further in March last year when Danone initiated legal proceedings over Lifeway’s decision to award shares to chief executive Julie Smolyansky. Lifeway responded by announcing plans to file a counterclaim. Despite the conflict, both parties attempted to repair relations later in 2024. In August, representatives from the companies entered discussions aimed at “resetting” their relationship and exploring a potential acquisition. However, by September, Danone confirmed it would not submit another offer and instead began considering options for its minority holding, including a possible disposal. Operationally, Lifeway has continued to post strong growth despite the boardroom tensions. The company reported 2025 net sales of $212.4m, up 13.7% year on year, while operating income rose 16.7% to $16.1m. Net income climbed 53.6% to $13.8m. Momentum has continued into 2026. In the first quarter, Lifeway posted a 36.7% increase in net sales to $63m. Operating income surged from $1.57m to $6.32m, while net income rose 32% to $4.6m. Commenting on the divestment, a Danone spokesperson said: “Following extensive discussions with Lifeway Foods, and having explored all options regarding our existing holding, we decided not to pursue the acquisition of the company. We have now entered into an agreement to sell our stake in Lifeway Foods. This decision does not change our strategic focus on delivering high quality, healthy plant based and dairy products to American consumers.”

Snack manufacturer Pladis is bringing together two of its best-known brands with the launch of limited-edition McVitie’s Digestives Jaffa Cakes flavour biscuits. The new product combines the traditional McVitie’s Digestive base with a Jaffa Cakes-inspired orange chocolate flavour layer, as the company looks to capitalise on growing consumer demand for nostalgic and crossover snack innovations. According to Pladis, the launch also playfully reignites the long-running debate over whether Jaffa Cakes are cakes or biscuits – a discussion that has become part of British food culture over the years. Daniel Shemoon, marketing manager at Pladis UK&I, said “The debate about whether Jaffa Cakes are biscuits or cakes has been ongoing across the UK for a long time, and we’re well aware of the nation’s Jaffa Cakes biscuit believers. This new launch is driving excitement through collaboration, bringing together two of our much-loved British classics – a delicious treat for those looking to enjoy the best of both worlds.” The limited-edition biscuits launched exclusively in Sainsbury's this month with a recommended retail price of £2.35, before rolling out more widely across grocery, wholesale and convenience channels from 29 June 2026. The launch reflects a wider trend across the sweet snacking category, where established brands are increasingly using flavour mash-ups, limited editions and heritage collaborations to drive consumer engagement and incremental sales. Founded in 2016, Pladis owns a portfolio of major snacking brands including McVitie’s, Jacob’s, Carr’s and Flipz. The company operates 27 bakeries across 11 countries and is a category leader in both sweet and savoury biscuits in the UK.

Heartland Food Products Group has entered into a definitive agreement to acquire the Americas business of Whole Earth Brands, adding the Equal, Whole Earth, Swerve and Chuker sweetener brands to its growing portfolio of reduced-sugar and better-for-you food and beverage products. The acquisition strengthens Heartland’s position in the global sweetener market and significantly expands its reach across retail, foodservice, e-commerce, beverage, ingredient solutions and B2B channels throughout North and Latin America. The deal brings together several of the category’s best-known brands under one organisation, including Splenda, which Heartland acquired in 2015 and has since expanded into a broader health and wellness platform spanning sweeteners, nutritional beverages, creamers, liquid enhancers, coffee and wellness products. Ted Gelov, chairman and CEO of Heartland Food Products Group, said: “The acquisition of Equal and Whole Earth Brands Americas is another transformative milestone for Heartland and further advances our mission to help people live happier, healthier and longer lives by making it easier to reduce sugar.” Heartland said the acquisition will enhance its scale and operational capabilities through its vertically integrated manufacturing network, advanced R&D and formulation expertise, and broad distribution infrastructure. The company expects the combined organisation to accelerate innovation and category growth across domestic and international markets. The transaction also supports Heartland’s investments in next-generation sweetener technologies and ingredient supply chains, including its US-grown stevia initiatives. The company said it plans to continue expanding offerings across the Whole Earth and Splenda portfolios while supporting the growth of the Equal brand throughout the Americas. Since acquiring Splenda more than a decade ago, Heartland has diversified beyond tabletop sweeteners. Today, the company manufactures and markets products across multiple categories, including coffee, beverage concentrates, nutritional beverages, creamers and wellness products sold through retail, foodservice, e-commerce and private-label channels worldwide. Based outside Indianapolis, Heartland Food Products Group said the acquisition further strengthens its ability to innovate across sweeteners, beverages, protein and nutrition-focused solutions while meeting continued consumer demand for reduced-sugar products without compromising taste. Financial terms of the transaction were not disclosed.

Greenpeace International has released a report alleging that baby food sold in plastic pouches by Nestlé and Danone contains microplastics, raising concerns over the safety of plastic packaging used in infant nutrition products. The report, titled 'Tiny plastics, big problem: The hidden risks of plastic pouches for baby food,' analysed baby food products sold under Nestlé’s Gerber brand and Danone’s Happy Baby Organics range. According to the findings, every sample tested contained microplastic particles, alongside a range of plastic-associated chemicals detected in both the packaging and food contents. Researchers found up to 54 microplastic particles per gram of food in Gerber pouches and up to 99 particles per gram in Happy Baby Organics products. Greenpeace said this equates to as many as 270 and 495 microplastics per teaspoon respectively. The report estimated that individual pouches could contain more than 5,000 microplastic particles in Gerber products and over 11,000 in Happy Baby Organics pouches. The study also suggested a potential link between polyethylene – the material used to line many plastic pouches – and some of the microplastics identified in the food samples. Researchers further detected several plastic-related chemicals, including what Greenpeace described as a potential endocrine disruptor in the Gerber samples tested. Graham Forbes, global plastics campaign lead at Greenpeace USA, said: “This study is a wake-up call for parents everywhere, who trust these brands to put their kids first. Plastic-dependent companies like Nestlé and Danone owe families a clear answer: what are they doing to eliminate microplastics and chemicals from the products they sell to babies?” Plastic squeeze pouches have become one of the fastest-growing formats in the global baby food market, accounting for more than 37% of packaging volume in 2025, according to the report. Greenpeace said the format is projected to continue expanding at an annual growth rate of 8.18% through to 2031, surpassing traditional packaging formats such as glass jars. The environmental group warned that babies may be particularly vulnerable to microplastic exposure due to their developing organs and relatively high food intake compared to body weight. It also linked the growth of flexible multilayer plastic packaging to broader concerns around plastic pollution and recycling challenges. Nestlé and Danone have previously appeared among the top plastic polluters in brand audits conducted by the Break Free From Plastic movement, Greenpeace noted. Greenpeace is now calling on baby food manufacturers to investigate the presence of microplastics in their products, phase out plastic packaging and transition toward reusable, plastic-free alternatives. The organisation also urged negotiators involved in the ongoing UN Global Plastics Treaty discussions to support measures aimed at reducing plastic production and restricting harmful chemical contamination.

Mars Wrigley is expanding its fruity confectionery portfolio with the launch of Skittles Flavour Flip, set to roll out nationwide from June 2026. The new range will be available in 136g pouch and 109g treat bag formats and features dual-flavour Skittles pieces combining two flavours and colours in each sweet. The launch includes five sweet and sour flavour pairings: Strawberry & Watermelon, Lemon & Raspberry, Pomegranate & Apple, Lime & Cherry and Mandarin & Pineapple. According to the company, the sweets feature a crisp shell and chewy centre designed to deliver contrasting flavour experiences. Mars Wrigley said the launch aims to target younger adult consumers seeking novelty and shareable confectionery experiences. The company cited consumer research indicating growing interest in unusual flavours and limited-edition products within the fruity confectionery category. Emily Owen, senior brand manager at Mars Wrigley, commented: “This launch is all about flipping ordinary moments into a share-worthy experience with the twice the flavour in every chew. Fruity confectionery has the highest dwell time with shoppers looking to discover novelty sweets products. Skittles Flavour Flip satisfies a growing desire for multi-sensorial experiences – mood boosting and uplifting moments which promise flavour experimentation." “We know younger sweet-eating adults want a break from always-on life. This monotony-free mindset is shaping fruity confectionery with NPD driving 64% of category growth – creating a significant opportunity to drive penetration. Our latest innovation invites consumers to taste the new Skittles rainbow with pack formats designed for sharing occasions – from the big night in to grab-and-go socialising.”

Arkay Zero Proof has announced plans to open a new production, bottling and labelling facility in Avignon, France, as part of its expansion into the European market. The alcohol-free spirits alternative company said the site will support its planned entry into the European Economic Community (EEC) by September 2026, subject to final operational, distribution and regulatory approvals. According to the company, the Avignon facility is expected to create around 50 jobs and will have the planned capacity to produce approximately 1 million cases for the European market once fully operational. Founded in 2011, Arkay Zero Proof operates in the alcohol-free spirits alternative category, claiming to have launched the world’s first alcohol-free whisky alternative. Its portfolio includes non-alcoholic beverages inspired by traditional spirits profiles. Arkay said the France-based operation will help strengthen regional logistics, support retail and hospitality partners, and ensure products meet European labelling and compliance requirements. As part of its European rollout, the company confirmed that labels for the region will avoid the use of regulated spirit-category terms such as whisky, vodka, rum and gin where prohibited for alcohol-free products. Instead, products will use descriptions such as 'zero proof,' 'alcohol-free' and 'spirit alternative,' depending on local regulatory requirements. Founder Reynald Vito Grattagliano said the project also holds personal significance, as he was born in Avignon. “Opening this plant in Avignon is very personal for me,” he said. “I was born here, and bringing Arkay to Avignon feels a little bit like giving back to the city where I am from. This project is about creating jobs, building a European future for Arkay, and honoring the city that is part of my own history.” The facility is expected to serve a range of channels including supermarkets, beverage distributors, hotels, restaurants, bars, cafés and online retailers. Arkay said France was selected due to its location, beverage heritage and access to European transport networks, positioning the site as a hub for production, packaging, labelling and logistics across the region.

Richard Sanders For more than 150 years, Australia has supplied beef and lamb to the UK, but recent trade developments are reshaping that relationship. With the implementation of the Australia–UK Free Trade Agreement and evolving global supply dynamics, Australian red meat is increasingly viewed not simply as an alternative to domestic supply, but as a strategic complement. Richard Sanders, of Aussie Beef & Lamb, explores how imports support the UK’s carcase balance, help address structural supply gaps and offer foodservice operators greater certainty and consistency in a complex sourcing landscape. A historic partnership entering a new phase Australia and the UK share a long agricultural trading history. For more than 150 years, Australian beef and lamb have been part of the UK’s food supply, supporting retailers, manufacturers and foodservice operators alike. That relationship entered a new phase following the implementation of the Australia–UK Free Trade Agreement (FTA) in May 2023. Nearly three years on, the agreement has significantly improved market access, introducing expanded duty-free quotas and establishing a pathway toward tariff-free trade over time. The practical effect is clear: Australia has moved from being a constrained, quota-limited supplier to a more scalable and reliable partner for UK buyers. For UK food and beverage manufacturers and foodservice operators, the implications are considerable. As global supply chains evolve and domestic production faces ongoing pressures, trade partnerships that support reliability and flexibility are becoming increasingly important. Demand for red meat in the UK remains stable. Beef and veal consumption is expected to reach around 1.1 million tonnes carcase weight equivalent in 2026, while sheep meat consumption is forecast at approximately 275,000 tonnes and expected to remain broadly stable through to 2030. At the same time, the domestic sector faces supply challenges. AHDB reported that in 2024, the UK fell short of self-sufficiency on beef by 20%. In this context, imports are an integral component of the UK’s food system. Imports as part of the UK’s carcase balance The UK has long operated within a global trading system that balances supply and demand across the whole carcase. Approximately 16% of UK beef and veal production is exported from the UK, while around 31% of domestic sheep meat production is exported. This reflects the reality that different markets value different cuts and products, allowing processors to maximise value across the animal. Trade flows, therefore, work in both directions. The UK typically imports roasting and steak cuts, forequarter and hindquarter products, veal and trimmings, while exporting other cuts, carcases and offal depending on market demand. Overall, imports represent a significant part of the UK’s food supply. In total, the country imports 311,666 tonnes of red meat worth £2.2bn, while exporting 198,213 tonnes valued at £1.4 billion. These two-way trade flows deliver several benefits. They expand consumer choice, ensure a stable food supply and allow processors and manufacturers to optimise whole carcase utilisation across different markets. Within this diversified supply mix, Australia currently represents around 6% of total UK beef imports, alongside suppliers such as Ireland, Poland, New Zealand and others. The key point is that imports are not competing with domestic production in a simple equation. Instead, they are part of the mechanism that enables the entire system to function efficiently. Addressing seasonal supply gaps Seasonality is another area where global sourcing plays a vital role. In the UK, lamb consumption peaks in April and May, driven by Easter and spring occasion dining. Retail performance during major seasonal events such as Easter and Christmas can more than double compared with an average two-week period. However, the UK lamb production cycle does not align with this demand. Most British lambs are born in spring and typically reach market weight later in the summer and autumn. This creates a supply mismatch for domestic produce, whereby peak demand in the UK is April - May, but peak domestic supply falls in summer and autumn. Australian lamb can play an important role in bridging that gap. Thanks to the contrasting seasonality of the two countries, Australian lamb is available precisely when the UK supply is limited. This helps retailers and foodservice operators maintain availability, avoid volatile pricing and meet consumer expectations during key trading periods. Rather than replacing domestic product, imported lamb allows a year-round offering. For manufacturers and foodservice businesses planning menus and supply chains months in advance, continuity such as this is critical. Reliability for foodservice and manufacturing Consistency and reliability are central requirements for professional buyers. Foodservice operators, in particular, require products that meet tight specifications and can be supplied at scale within short lead times. Australian beef and lamb are well-suited to this environment because of the country’s highly developed export systems and integrated supply chains. Australia supplies red meat to more than 100 countries globally, operating under a wide range of regulatory and customer specifications. The industry also benefits from strong traceability and integrity systems. Programmes such as the National Livestock Identification System (NLIS) underpin food safety, animal welfare and traceability across the supply chain. This gives UK buyers confidence around product quality, specification consistency and supply security. This reliability is reflected in the recent growth in exports following the FTA. Australian beef and sheep meat shipments to the UK have increased steadily over the past three years from a relatively low base as improved market access allows supply chains to respond to demand. This enables a broader product offering that spans grass-fed beef, grain-fed beef, Wagyu and a wide range of lamb cuts. The end result is more access to new, premium products and more choice for consumers and food service professionals alike. From if to where on the menu Perhaps the most significant change underway in the UK market is a shift in mindset. Historically, the question for many buyers was whether the Australian product would be used, but increasingly, the conversation has moved beyond that point. Instead, the focus is on where Australian beef and lamb fit best within menus and product portfolios. For some operators, that may be premium steak programmes built around high-quality grain-fed beef and Wagyu, given Australia’s standing as one of the leading producers and exporters of full and cross-bred Wagyu. For others, it may involve secondary cuts that offer strong yield and versatility in a challenging trading environment. Lamb, meanwhile, provides a reliable option during seasonal supply gaps and helps maintain continuity. In an environment where food businesses must balance cost pressures with consumer expectations for quality and consistency, flexibility in sourcing is a strategic advantage. Supporting the industry on the ground While trade agreements and supply chains shape the framework of the market, practical engagement with chefs, buyers and manufacturers remains equally important. The goal is straightforward: to help food professionals unlock the full value of Australian red meat while building stronger, more profitable businesses. As the market evolves and global supply dynamics continue to shift, collaboration will become increasingly important. For foodservice operators and manufacturers navigating today’s complex sourcing landscape, Australian beef and lamb are part of a broader strategy to deliver consistency, flexibility and quality to the end consumer. Increasingly, the conversation is shifting to where they create the most value, rather than whether they belong on the menu.

At Vitafoods Europe 2026, Thai Union Ingredients showcased a shift in how the industry thinks about circularity. Upcycling is no longer a sustainability slogan, it’s being judged by whether the ingredient can deliver consistent quality, transparency, and performance at scale. In this interview, Leena Uabumrungjit explains how Thai Union Ingredients converts tuna co-products into high-value nutrition through an integrated, controlled chain. The approach is built on end-to-end oversight, from raw material selection and crude oil production through refining and finished ingredients, including a dedicated marine oil refinery in Germany. The goal is simple: make traceability real (and audit-ready) while improving consistency for brands that need dependable supply and specification control. Circularity only works if it is disciplined. For Thai Union Ingredients, that means applying tight specifications and process control to transform co-products into refined oils and new ingredient platforms such as marine collagen peptides and calcium. Because roughly half of a tuna can be co-product, the utilisation opportunity is significant and it’s only valuable if the output meets demanding safety and quality expectations. The business is also moving traceability from paperwork to a data-driven operating system. Thai Union is rolling out end-to-end digital traceability with Wholechain across global operations over a 24-month rollout, supporting more reliable verification across the chain. Critically, the story is backed by measurable outcomes. Thai Union Ingredients’ collagen scale-up includes a 2.6x increase in collagen yield and a 0% raw-material rejection rate for incoming skin through tighter supplier handling standards and inspection protocols. The bottom line: brands and consumers are asking for more functionality and more transparency at the same time. Thai Union Ingredients’ “source to ingredient” model is designed to deliver both – at industrial scale.

The 26th annual UK Soft Drinks Conference was hosted by FoodBev Events on 12 May 2026, taking place at the historic Church House Westminster in London. From circular economy efforts to premium functional beverage opportunities, topics explored throughout the day provided food for thought as industry leaders gathered to discuss the commercial opportunities shaping future growth in the category. Read on for an overview of the highlights. This year, the event’s theme, ‘Beyond Thirst,’ guided discussions from leading voices within the UK’s soft drinks industry as attendees – from retail buyers to ingredient houses, brand founders and more – considered how evolving consumer priorities are redefining brand development and product innovation. Guests arrived at the grade II listed Church House – situated in the idyllic Dean’s Yard, with beautiful views of Westminster Abbey and Big Ben – ready for a day of insightful conference sessions and valuable networking opportunities. Market view The programme began with a review of 2025, and an overview of the key issues facing the industry in 2026, delivered by British Soft Drinks Association president and Radnor Hills CEO, William Watkins. “Soft drinks are an important part of the retail offer, hospitality, the on-trade and the convenience sector, where as many as one in five of all purchases made is a soft drink,” Watkins said, highlighting the opportunities offered by the category – one he describes as “exciting, exhilarating and dynamic,” contributing £5.6 billion to the UK economy each year. Watkins praised the industry’s efforts to reformulate to address health concerns, with the average sugar content of soft drinks falling almost 50% since 2018, and seven in ten soft drinks now sold in the UK being low-sugar or sugar-free. Additionally, he cited flavour innovation, functional benefits and strong promotional activity as key drivers of 2025’s growth in categories such as carbonates, energy drinks, juices and flavoured water. However, he pointed to significant industry challenges ahead, including the implementation of the Deposit Return Scheme (DRS), Extended Producer Responsibility (EPR) and the government’s new Nutrient Profile Model – if applied to mandatory policy reporting, categories such as juice would be considered ‘less healthy’ and penalised, Watkins emphasised. Richard Lee, business unit director for drinks at Worldpanel by Numerator, then stepped up to the podium to discuss economic, retail and consumer developments and opportunities. He drew attention to how geopolitical and economic factors have impacted consumer buying behaviours, with a rising portion of households struggling financially due to rising cost of living. “Macroeconomic uncertainty absolutely drives short-term behavioural change, but the job for all of us…is to focus on where our long-term success can be derived from – at Worldpanel we know that long-term success really comes from addressing consumer need,” he stated. Five key consumer needs – health, taste, energy, hydration and the ‘anytime treat’ – are shaping the industry, Lee explained, with health and functionality offering a huge value opportunity – consumers are prepared to pay almost five times the average price for brands in this space against the wider soft drinks category average. However, taste remains the key driver of purchases across soft drinks and alcohol alternatives. He prompted brands to consider who their competition is within their targeted consumer need state, how they will defend their space, and what their core focus is today to drive future growth. This was followed by panel discussions on market growth and industry leadership priorities, joined by experts from Tesco, British Soft Drinks Association, Innocent Drinks, Nestlé Waters and Premium Beverages, and PepsiCo. Lauren Tredgett, category buying manager for soft drinks and chilled juice at Tesco, described the opportunity for brands to help address the hydration gap, with 80% of the nation not drinking enough water. Meanwhile, category headwinds were acknowledged, with Innocent Drinks’ head of UK and Ireland, Nicki Garland, citing extreme weather and citrus greening as a key challenge for the fruit juice category, as well as the previously mentioned legislation updates. PepsiCo’s Alastair Gore, commercial director of GB&I beverages for PepsiCo, said that the growth of ‘healthier’ options is not detracting from core, taste-led propositions, but rather adding to the overall category’s success, working synbiotically alongside a “healthy base of core brands” in taste and indulgence. Sustainability Key topics explored during the event’s Sustainability Summit centred around the scale of effort required to shift the industry toward a circular economy – one of the sector’s current most pressing challenges. Simon James, director of circular economy directorate in the UK government Department for Environment, Food & Rural Affairs (DEFRA), said that the Collection and Packaging Reforms alone are expected to stimulate £10 billion of new investment and create 25,000 jobs, showing the economic opportunity of a circular economy shift. He noted the huge success of second-hand marketplace app Vinted for other industries like fashion, drawing on this to highlight the potential success that circular economy principles can bring for the F&B sector. Implementation of a successful DRS was a key topic, with Exchange for Change’s CEO, Russell Davies, drawing on comparison with other countries’ successes in reducing litter and improving recycling rates following the roll-out of their schemes. The UK’s will be the largest single scheme in operation globally, handling 25 billion cans and single-use plastic bottles, he emphasised. During a session on balancing all interests in EPR, Jeremy Blake, CEO of EPR scheme administrator Pack UK, highlighted the potential impact of reduction – specifically, he noted that if the 20% of non-recyclable packaging entering local authorities waste management were removed from the market, this could boost the UK’s current packaging recycling rate from 64% to more than 80%. Samantha Walker, DRS lead for Coca-Cola Europacific Partners Great Britain, and James Bull, head of packaging and food waste strategies for Tesco, emphasised the scale of the challenges for the industry during a panel session, with Bull acknowledging that transitioning toward re-use is a necessary but complex effort. In an open poll, the audience were invited to vote on the most pressing sustainability policy action. Leading as the top priority was the delivery of a UK-wide DRS on time, followed by EPR fairness and cost, recycling value/investment, net zero strategy, and consistent collection. DEFRA’s James stressed that the industry should “keep talking about the holistic picture,” with each of these sustainability action priorities aligning to work together, rather than being viewed as siloed issues. Meanwhile, Veolia head of policy and stakeholder engagement Gavin Anderson, who stepped up to speak about the waste management company’s investment in closed loop recycling, shared his thoughts about the importance of fostering collaboration in the sector as stakeholders work to adapt to new policies. Functionality Among the biggest talking points of the day, functionality claimed its place as one of the top trends shaping today’s modern soft drinks – this was reflected in the shortlisted entrants and winners of FoodBev Awards’ UK Soft Drinks Awards for 2026, many of whom embraced product positioning centred around wellbeing and aligning with the latest health trends. Recent NielsenIQ (NIQ) data highlights a boom in functional drink offerings, with categories such as coconut water, kefir and kombucha firmly established and delivering double-digit growth – meanwhile, functional health shots are now worth £100 million in value sales, delivering a 47% compound annual growth rate over the past three years. A session on investment into functional drinks brands, delivered by JamJar Investments’ principal Sophie Luck, offered valuable insights into what successful companies are doing right. The company is on the lookout for innovative formats in the health and wellbeing space, with Luck pointing out that brands who are particularly aligned with (or not impacted negatively by) the rise of GLP-1 medications for weight management are of particular interest currently – such as protein and fibre drinks. She shared what brands should be able to offer to secure backing – such as a clear point of view and visual identity; a product that would generate buzz and attract repeat purchase; and a credible, capital-efficient route to a meaningful exit. Olivia Ferdi, co-founder and CEO of functional beverage brand Trip, stepped up to discuss how the brand – which offers a portfolio spanning CBD and lion’s mane beverages to sleep-focused powdered offerings – is aiming to help consumers ‘find calm amid the everyday chaos’. She spoke about the importance of being able to address different use cases – for example, ‘daily calm’ for everyday routines, ‘social calm’ for social events, and ‘evening unwind calm’ for moments of rest. Elsewhere, Huib van Bockel, founder and CEO of clean energy drink brand Tenzing, discussed the rise of ‘good energy’ – energy drinks positioning themselves as better-for-you, natural alternatives in a market traditionally dominated by offerings that are high in sugar and synthetic additives. NIQ data shows that Tenzing is currently the UK’s third leading energy drink brand in value ROS, behind category giants Red Bull and Monster. Van Bockel pointed to data showing that 61% of those who don’t consume energy drinks cite ‘unnatural ingredients’ as their primary reason for avoidance, while 40% of women aged 18-44 find traditional energy drink flavours ‘too artificial’ or ‘cloying’. During a panel session, he spoke about consumer confusion surrounding functional ingredients, pointing to overcomplication within the category and the importance of clarity in messaging. An audience poll saw hydration come out on top as the biggest UK soft drinks value growth opportunity over the next three years. Daniel Cray, co-founder and CEO of effervescent hydration tablet brand Phizz, addressed the impact of dehydration on wellbeing during a session where he spoke about the opportunity of electrolyte beverages in meeting well-understood, everyday consumer needs. He highlighted that currently on Amazon, more people are searching for electrolytes than for protein, despite the current protein boom. The company is entering the chilled RTD beverage space this summer, its first foray out of the effervescent tablet format. Gut health closely followed hydration in the poll, with several major players stepping up to speak about the benefits and value opportunity brought by gut-friendly beverages. Freya Twigden, founder of kombucha and water kefir brand Fix8, described how water kefir can provide a lighter approach to gut health beverages than typical, dairy-based probiotic drinks. She spoke about expanding usage occasions in breakfast and beyond as pure juice declines in the market due to sugar levels, adding that GLP-1 users and Gen Z consumers are creating new market opportunities for gut health brands. Also tapping into the gut health opportunity, decaf functional coffee brand Nolo’s co-founder Binky Felstead, and chief marketing officer Martin Franklin, took to the stage to explain how the brand saw a gap in the market for high-quality, decaffeinated coffee options that do not compromise on taste, while providing extra value through added functionality. The brand’s cold brew range contains 6.5g of added fibre, with Franklin describing it as the UK market’s “first prebiotic coffee”. Positioning for success Tim Warrilow, co-founder and CEO of Fever-Tree, addressed the opportunity for premium mixers to expand beyond their current market positioning and attract consumers as a soft drink in their own right – 880 million fewer alcoholic drinks were consumed in the UK last year, and 50% of consumers are actively moderating their alcohol consumption, underscoring a shift in consumer drinking behaviours and more interest in ‘low and no’ options. “In our own sales there’s an increasing blurring of lines between people drinking our products mixed or soft – over a third of people are drinking our products soft, and that’s the fastest growing part of the business,” he enthused. He said that Fever-Tree sees evening socialising as the biggest occasion opportunity for premium soft drinks, noting that the adult occasion is still somewhat underserved, with consumers seeking something that is “crafted, with fantastic ingredients, developed for adults and not for children”. CapriSun managing director, Matt Done, also addressed expanding to address additional consumer groups and occasions. “Consistency builds brands, but change keeps them relevant,” he stated, describing how CapriSun – a brand that built itself around children’s consumption occasions such as lunch boxes and kids’ parties – is moving with market trends to target new territories. In particular, the brand is focusing on the opportunity offered by ‘hydration plus’ – though not yet rolled out in the UK, CapriSun has launched electrolyte-boosted hydration beverages in the US and across several European countries. Water as a soft drink was another focus area as Alex Wright, co-founder and CEO of Dash, explained how the brand aims to “challenge the soft drinks status quo” and address the hydration opportunity while providing additional value in eco-friendliness (the brand uses surplus ‘wonky’ fruit and vegetables to reduce food waste), flavour innovation and health (as a sugar-free, natural brand). Health and wellness associations are also driving the rise of matcha – the Japanese green tea powder is currently booming in the UK as Western consumers increasingly associate the trending drink with wellbeing and aesthetics. Shani Higgs, head of sales for matcha brand PerfectTed, explained how the appeal of iced matcha drinks – which make up 90% of the matcha drinks sold nationwide – is extending beyond the core consumer profile for matcha consumption in the UK (Gen Z women, described by Higgs as ‘matcha girlies’) and attracting new groups across age groups and genders. “When the industry starts noticing that you’re converting the customer who swore they would never drink that kind of drink, that’s when you know you’ve crossed into the mainstream,” she said, highlighting the company’s own data – it shows that while PerfectTed’s core customer is 16-34-year-olds, the 35-44 age group is the fastest-growing and presents what the brand sees as the biggest opportunity. Additionally, Kit Newell, co-founder of honey-based beverage brand Hive Mind, explored how the brand is also tapping into health trends with the creation of its Honeyade product line. Founded by Kit and his brother Matt, two beekeepers based in Monmouthshire, Wales, Hive Mind began as a traditional meadery and has since broadened beyond alcohol to offer a line of soft drinks sweetened naturally with honey, rather than artificial sweeteners or refined sugars. “Walk through any supermarket and you’ll find hundreds of soft drinks claiming to be natural, but hardly any are sweetened with anything recognisable,” Newell pointed out. “Consumers are trapped in a choice between sugar and artificial sweeteners…honey is the world’s only naturally occurring sugar that needs no additional processing.” Closing with celebration The day culminated in the announcement of the UK Soft Drinks Awards 2026 winners in a special ceremony, showcasing the high quality of submissions received this year across categories such as flavourful carbonates, gut-friendly drinks with live cultures, premium alcohol alternatives and more. You can read the full list of winners here. From thought-provoking discussions to meaningful networking sessions, the UK Soft Drinks Conference 2026 offered a vital opportunity for major players across the industry to come together and celebrate the resilience and adaptability of this dynamic category. We look forward to returning to London for the 27th annual event next spring – see you there!

Bridge2Food Europe 2026 will open with a dedicated technical course that offers food industry professionals a rare opportunity to gain advanced technical knowledge and practical insight into the future of food innovation. Hosted at the Novonesis Innovation Campus and co-created with Imperial College London’s Bezos Centre for Sustainable Protein, the course brings together leading scientific expertise with real world application. Experts from North Carolina State University, DTU Biosustain, the University of Reading, UCL Biochemical Engineering and Tufts University will share their knowledge on the technologies shaping next generation food. The programme focuses on key innovation areas including fermentation, plant-based development and cell-cultivated production. Attendees will gain a clear understanding of how these technologies can be applied to create products that meet evolving consumer expectations for taste, functionality and performance. Designed for professionals across research and development, innovation and product strategy, the course is built to bridge the gap between scientific discovery and commercial success. The sessions are structured to ensure that participants leave with practical knowledge that can be applied immediately within their organisations. In the afternoon, the course shifts into interactive workshops led by industry leaders including Novonesis, Biospringer by Lesaffre, ADM, Endeco, CJ Bio, Tetra Pak, Roquette and Flottweg. These sessions allow attendees to explore real product development and processing challenges, engage directly with experts and exchange ideas with peers. The day concludes with a welcome reception, bringing together the full event community in an informal setting. This is an opportunity to build connections, start conversations and prepare for the summit that follows. With limited capacity and strong demand expected, this technical course provides a valuable starting point for those looking to stay ahead in a rapidly evolving industry. Register now to secure your place and be part of the conversations shaping the future of food.