Carlsberg Group has invested €12 million (approx. $14 million) in a new high-speed canning line at its brewery in Lviv, Ukraine, as part of continued expansion of its local production capabilities. The new line has a capacity of 40,000 cans per hour, or around 11 cans per second, and is expected to increase overall brewery productivity by 38%. It occupies 1,000 square metres of production space and consists of eight machines. With the addition of the new facility, the Lviv site now operates three production lines covering kegs, PET bottles and cans. The investment forms part of Carlsberg’s wider long-term commitment to Ukraine. Since the start of the war, the group says it has invested UAH 4.5 billion (approx. $102 million) in the country and plans to continue annual investments of UAH 1-1.5 billion (approx. $23-34 million) over the next three years. Carlsberg Group chief executive Jacob Aarup-Andersen said Ukraine remains strategically important to the company and that continued investment is intended to strengthen economic resilience as well as maintain operations. “Ukraine is strategically important to us and has been so long before the war,” he said. “While operating conditions have become much more difficult, we continue to see our business in Ukraine as both sound and meaningful.” He added that ongoing investment reflects a belief in long-term commitment to the market. Carlsberg Ukraine operates three breweries in Zaporizhzhia, Lviv and Kyiv, making it the largest Danish business presence in the country. The company employs more than 1,400 full-time staff across production, sales and administration, and supports an estimated 20,000 additional jobs in related sectors including agriculture, logistics, trade and hospitality.

Starbucks is expanding its at-home coffee range with the launch of Starbucks Coffee Craft, a new premium coffee concentrate designed to let consumers recreate iced café-style drinks at home with minimal preparation. Rolling out to retailers nationwide, the product is aimed at growing demand for iced coffee and customisable drink formats outside the café environment. Starbucks Coffee Craft is a concentrated coffee made with arabica beans and developed to retain the brand’s signature taste profile. It can be mixed simply with water, sparkling water, milk or plant-based alternatives, offering flexibility for a range of iced drinks. The launch comes in two variants: Rich Black and Signature Caramel Flavour. Each bottle contains enough concentrate for around eight servings and is designed to support a variety of recipes, including iced Americanos, iced lattes and caramel-style iced beverages inspired by Starbucks café menu items. The product is positioned around personalisation, encouraging consumers to adapt drinks with syrups, whipped cream, and other toppings to suit individual preferences. Ingrid Hayes, coffee marketing director at Nestlé, said iced coffee trends continue to grow but replicating café-style drinks at home can feel complicated for consumers. “With Starbucks Coffee Craft it has never been easier to create delicious, iced drinks from the comfort of your home,” she said. “It’s perfect for those who rely on convenience but are still looking for the premium quality and taste that Starbucks is known for.” Hayes added that the concentrate is intended to support experimentation with different flavour combinations and homemade recipes. “Our new coffee concentrated opens the door to endless iced coffee possibilities,” she said. “Whether you prefer a rich Iced Americano or an indulgent Iced Caramel Macchiato, Starbucks Coffee Craft is designed to cater to your taste preferences.”

UK-based food tech start-up Adamo Foods has secured funding as part of a €10 million European Union-backed project aimed at accelerating the commercialisation of next-generation whole-cut meat alternatives. The company announced it has been awarded funding through the Circular Bio-based Europe Joint Undertaking (CBE JU), under the EU’s Horizon Europe programme, to support the scale-up of its fungal fermentation platform for producing steak-like alternative proteins. The three-year initiative, known as MycoStruct, brings together a consortium of 12 food, biotech and research organisations from across Europe. Partners in the project include Bidfood Group, Bühler, TU Delft and Bio Base Europe, among others. Adamo Foods said the project will focus on two primary objectives: scaling production of its whole-cut alternative proteins and valorising food industry sidestreams into nutrient-rich protein ingredients. The funding comes at a pivotal moment for the plant-based category, which has experienced slowing growth across several European markets. Adamo is positioning itself within the premium “no-compromise” segment, targeting consumers seeking alternatives that closely replicate the taste, texture and nutritional profile of conventional meat. The company’s proprietary triple-patented fungal fermentation technology is designed to recreate the fibrous structure of animal muscle tissue while maintaining a simplified ingredient list. According to the company, its current mycelium steak formulation contains five natural ingredients, delivers higher protein quality than beef, contains added fibre and no cholesterol. Adamo also highlighted the sustainability credentials of its production model, claiming its mycelium steak generates 93% fewer greenhouse gas emissions than conventional beef production. The MycoStruct project has additionally received the European Commission’s STEP Seal, recognising innovations aligned with the bloc’s economic resilience and sustainability objectives. Pierre Dupuis, founder and CEO of Adamo Foods, said: “We’re not just creating another meat alternative; we’re building a scalable, circular bio-economy that proves delicious whole-cut steaks can be produced without the animal and affordably." Founded in 2021, Adamo Foods is developing whole-cut alternatives, including steak and chicken breast using fermentation-derived mycelium. The company is backed by climate and food-tech investors, including Future Planet Capital.

Global confectionery giant Mars Wrigley has expanded its Twix range with the launch of Twix Hazelnut. The new product is rolling out across UK grocery, convenience and wholesale channels, building on the brand's established combination of chocolate, biscuit and caramel with the addition of a hazelnut-flavoured caramel layer. Twix remains one of the UK's top performing chocolate bar brands, with the company highlighting continued growth momentum. According to the company, previous Twix flavour extensions have already delivered significant incremental shopper recruitment. Hazelnut continues to perform strongly within confectionery innovation, with flavour-led new products increasingly playing a central role in driving trial, premiumisation and repeat purchases across the category. Laura O’Neill, senior brand manager for Twix at Mars Wrigley, said: "Recruiting the next generation of shoppers while keeping our existing fans engaged is our number one priority, and our track record proves flavour innovation is one of the most powerful levers we have to unlock incremental growth." Twix Hazelnut will be available in single, Xtra and multipack formats.

Global ingredients and flavours company IFF has opened a new Vanilla Innovation Center in Madagascar, expanding its research and development capabilities at origin as demand grows for traceable, sustainable and high-quality vanilla solutions. Located in Toamasina, Madagascar's main seaport and close to key vanilla-growing regions, the 650-square-metre facility is designed to integrate lab analysis, extraction, flavour creation and application development within a single site. The move reinforces vanilla as a strategic focus area for the company while strengthening collaboration across the supply chain. According to IFF, the centre will allow teams to work more closely with vanilla growers and post-harvest processors, enabling faster innovation cycles and deeper insight into the impact of climate, curing techniques and crop variability on flavour performance. Adam Jańczuk, senior vice president of research, creation and design for Taste at IFF, said: "By strengthening our presence at origin, we connect science, creativity and sustainability more closely, responding to climate changes, safeguarding quality and creating value across the supply chain." Vanilla remains one of the food industry's most complex and volatile natural ingredients, with quality and availability heavily influenced by environmental conditions and post-harvest handling. By positioning technical and creative capabilities closer to production, IFF aims to improve traceability, consistency and responsiveness for global food and beverage customers. The facility includes contaminant and disease-detection laboratories, molecular profiling capabilities, scalable extraction rigs and flavour development suites. It also features application labs focused on dairy, bakery and confectionery products, enabling prototype validation for regional market needs. A dedicated greenhouse known as the Bloomery will support research into vanilla varietals and post-harvest techniques, while the site will also serve as a training and collaboration hub through IFF's Remaster Vanilla programme. Marcus Pesch, vice president of research and development for Taste at IFF, said: "By bringing science, flavour creation and application development together at origin, we can work more collaboratively with customers, improve speed and consistency and deliver solutions that are market-ready and grounded in the realities of vanilla production." The Madagascar centre becomes part of IFF's broader global vanilla network spanning sourcing, extraction, flavour design and application development. The company said insights generated at the site will support regional flavour creation teams in developing products tailored to local consumer preferences while helping strengthen the long-term resilience of the vanilla supply chain.

Premium bakery brand St Pierre is expanding its brioche portfolio with the launch of a new limited-edition Caramelised Onion Brioche Bun, targeting growing consumer demand for flavour-led, premium at-home dining experiences. Available nationwide in a four-pack format, the seasonal SKU combines the brand’s signature soft brioche with a sweet and savoury caramelised onion flavour profile, designed to elevate burgers, barbecue occasions and midweek meals. The launch forms part of St Pierre’s ongoing innovation strategy, which has focused on introducing limited-edition flavours to drive shopper engagement and category growth. According to the company, previous launches such as its Spicy Chilli Brioche Buns delivered strong results, contributing to significant growth within the savoury brioche segment during the summer period. The new product arrives as flavour innovation continues to shape purchasing decisions across bakery and meal accompaniments. Consumer research has highlighted increasing interest in layered sweet-and-savoury combinations, with shoppers seeking affordable ways to recreate restaurant-inspired dining occasions at home. Positioned as a premium yet accessible option, the Caramelised Onion Brioche Buns are intended to support trade-up opportunities for retailers during the key barbecue season, while also helping drive impulse purchases through distinctive shelf presence and seasonal appeal. Gill Riley, global vice president of marketing at St Pierre, said: “Our Caramelised Onion Brioche Buns deliver a subtle balance of sweetness and savoury depth, offering something new and exciting while staying true to the quality and indulgence shoppers expect from St Pierre." Riley continued: “As with our previous limited-edition launches, this product is designed not only to add variety, but to bring new shoppers into the category and create a clear trade-up opportunity for retailers.” The product will be available from April through September with an RRP of £2.50 per four-pack. The company expects the launch to drive seasonal excitement, increase purchase frequency and further strengthen its position within the premium bakery segment.

Kenco is expanding into matcha and ready-to-use coffee concentrates with the launch of new at-home drinks products aimed at younger consumers and café-style occasions. The new range, launching in UK supermarkets from May, includes Kenco Matcha Latte sachets in vanilla and strawberry flavours, alongside Kenco Espresso Concentrate in unsweetened, mocha and caramel variants. The espresso concentrate is designed for both iced and hot coffee drinks and targets growing demand for customisable café-style beverages at home. The launch follows continued growth in iced coffee consumption, particularly among younger consumers, with iced lattes now overtaking cappuccinos in out-of-home popularity. Kenco Matcha Latte marks the brand’s entry into the matcha category. The single-serve sachets contain built-in creamer and require only hot or cold water to prepare. The products are intended to simplify matcha preparation for consumers seeking convenient, trend-led drinks at home. According to the company, matcha menu items have increased by 30% year-on-year, while social media mentions have risen by more than 107%. Matcha is also now the fourth most popular iced drink among under-35 consumers out of home. Maria Kabalyk, head of category and shopper at JDE Peet’s UK & Ireland, Kenco's parent company, said: “Shoppers’ expectations of the coffee aisle are evolving fast. They are looking for more choice in formats, flavours and ways to enjoy iced and hot drinks at home, without compromising on quality or convenience." She continued: "By bringing Kenco Matcha Latte and Kenco Espresso Concentrate to market, we’re investing in the long‑term health of the category – creating new reasons to buy, new occasions and new ways for shoppers to trade up". "These launches respond directly to what we’re seeing in shopper behaviour as well as what the next generation of coffee drinkers what from their brews and will help retailers capture additional value by keeping the fixture relevant and exciting for both existing shoppers and those discovering these drinks for the first time.” Kenco Matcha Latte (8 x 20.3g sachets) will launch in Asda, Tesco and Sainsbury’s with an RRP of £2.99. Kenco Espresso Concentrate (485ml) will launch in Tesco, Asda and Morrisons with an RRP of £5.

Active nutrition and beverage company Nutrabolt has appointed Andrew Archambault as president and chief operating officer, effective immediately, as the company looks to strengthen its position across the energy drinks and wellness categories. Archambault will oversee Nutrabolt’s commercial and operational functions, including sales, supply chain and international operations, supporting the company’s continued expansion in energy beverages and active nutrition. He joins the business with more than 30 years of consumer packaged goods experience, having previously held senior leadership roles at The Hershey Company and Keurig Dr Pepper, where he served as president of the US beverage unit. During his career, he has managed multi-billion-dollar profit and loss portfolios and led large-scale commercial and marketing operations. Doss Cunningham, chairman and chief executive officer of Nutrabolt, described Archambault as a “transformational leader” with significant experience driving growth within large consumer businesses. “His track record leading complex commercial organisations across some of the most respected companies in the industry, combined with his ability to translate strategy into execution, makes him uniquely suited to help us accelerate our next phase of growth,” Cunningham said. Archambault joins Nutrabolt as the company continues to expand its presence in the performance energy segment, increase share across energy drinks and modern soda, and invest in emerging active nutrition brands. Commenting on his appointment, Archambault said he was “thrilled” to join the company and support its next stage of development. “The company has built an exceptional portfolio and strong team, and I look forward to scaling its impact, strengthening performance, and helping drive its next chapter of growth,” he said. Founded in 2002, Nutrabolt is best known for brands including C4 Energy, Bloom, Cellucor and Xtend.

Two iconic Brooklyn brands are joining forces in a limited-edition product collaboration that blends classic New York desserts with craft beer innovation. Junior's Restaurant and Bakery and Other Half Brewing have unveiled a four-beer line-up inspired by some of Junior’s most recognisable dessert flavours, marking a new crossover between the bakery and beverage categories. Launching in May, the collaborative range includes dessert-inspired IPAs, stouts, and cream ales designed to capture the flavour profiles of iconic New York treats while appealing to consumers seeking experiential, flavour-forward craft beverages. The limited-release collection includes: Strawberry Dream Imperial IPA (8.5% ABV), a hazy oat cream IPA inspired by Junior’s Strawberry Cheesecake Key Lime Cheesecake Sour IPA (6.5% ABV), brewed with lime-forward hops, graham crackers, milk sugar and oats Egg Cream Milk Stout (6.0% ABV), made with Fox’s U-Bet syrup to replicate the flavour of a classic New York egg cream Black and White Cream Ale (4.8% ABV), brewed with cacao nibs and vanilla to evoke the city’s iconic black-and-white cookie The collaboration reflects a broader trend in craft beer toward dessert-inspired formulations and cross-category partnerships that tap into nostalgia, regional identity and indulgent flavour profiles. For Junior’s, the partnership represents a new extension of its brand into alcoholic beverages while reinforcing its longstanding New York heritage positioning. Founded in 1950 in downtown Brooklyn, Junior’s has built a national reputation around its New York-style cheesecake and classic diner menu. Alan Rosen, owner of Junior's, said: “I have always wanted to expand our brand into the alcohol business. What better way to achieve this than by partnering our legendary desserts with an up-and-coming Brooklyn-based legend?” Other Half Brewing, established in Brooklyn in 2014, has become known for its hazy New England-style IPAs and experimental brewing approach. The brewery has since expanded to eight locations across New York, Philadelphia and Washington, DC, with broader East Coast retail distribution and e-commerce shipping capabilities. The collaborative beers will be available in cans and on draft at all Other Half Brewing locations and Junior’s New York restaurants beginning 7 May. The products will also roll out through select East Coast retail partners and will be available for shipment to consumers in 33 states through Other Half Brewing’s online store.

UK juice and smoothies brand Innocent has introduced a new range of dessert-inspired, indulgent smoothie varieties, launching in Tesco stores from today (11 May 2026). The smoothies take inspiration from classic desserts, launching in three variants: Strawberry Cupcakes, Blueberry Muffin-ish, and A Bit Like Lemon Pie. They tap into nostalgic flavour and ‘permissible indulgence’ trends, aligning with the rise of what the brand refers to as ‘little treat culture,’ whereby consumers seek snacks as self-care. Despite their sweet, dessert-inspired flavours, the smoothies are free from added sugar, artificial sweeteners and flavourings, and provide a source of fibre and vitamin C. Made from blended fruits and coconut milk, the smoothies are plant-based and formulated to provide a creamy, luxurious texture. They will be available exclusively in Tesco from today, before rolling out to additional supermarkets from September, including Waitrose, Sainsbury’s, Morrison’s and Ocado. The smoothies are priced at an RRP of £2.20 per 250ml bottle and £4 per 750ml bottle.

Los Angeles-based functional nutrition brand Mosh has secured $13 million in Series A funding to support national retail expansion, product innovation and category growth in the fast-evolving brain health nutrition space. The investment round was led by Main Street Advisors, with participation from Great Circle Ventures, Rogers Healy and Morrison Seger, PCG and Tonic Ventures. Founded in 2021 by Maria Shriver and Patrick Schwarzenegger, Mosh has positioned itself as a “brain health nutrition” brand focused on combining cognitive wellness ingredients with mainstream protein bar formats. The funding comes as the company surpasses 2,000 retail locations across the United States and prepares for a nationwide rollout at Target this month. Mosh said its retail business is expected to triple in 2026, fuelled by expanding distribution, increased shelf placements and growing consumer demand for functional nutrition products. Mosh’s expansion highlights the growing convergence between protein snacks, cognitive wellness and preventative health positioning within the food and beverage sector. The company’s bars feature what it calls the “Mosh Signature Brain Blend,” combining Cognizin Citicoline with ingredients such as lion’s mane mushroom, ashwagandha, omega-3s and vitamins B12 and D3. The brand claims the formulation supports focus, memory and cognitive performance. As part of its next growth phase, Mosh is launching Mosh High Protein, a new line containing 20g of protein alongside creatine and its brain health ingredient blend. The company said the product targets consumers seeking both physical and mental performance support. The company plans to use the capital infusion across four strategic areas: expanding distribution in national grocery and mass retail, launching new functional product lines, supporting brain health research initiative and scaling internal operations and supply chain infrastructure. Mosh products are currently sold through retailers including Sprouts Farmers Market, Albertsons, Kroger and H-E-B. Maria Shriver, co-founder of Mosh, founder of the Women's Alzheimer's Movement at Cleveland Clinic, journalist and author, said: "When I co-founded MOSH, my hope was simple. I want to give people something delicious and genuinely nourishing that inspires them to take care of their brain, not just for today, but for the future." Patrick Schwarzenegger, co-founder of Mosh, added: "Our generation is rethinking what it means to take care of ourselves. You build the habits now that carry you forward. This Series A round puts MOSH on shelves at scale across national grocery stores and delivers category-first innovation like MOSH High Protein." The investment also reflects broader investor interest in better-for-you snack brands that combine wellness claims, high-protein formulations and lifestyle branding.

Danone North America has confirmed plans to close its production facility in Bridgeton, New Jersey, US, which manufactures products under its dairy-free Silk and So Delicious brands. The company confirmed that the site will be closed on 4 August 2026, with approximately 114 employees set to be affected. Danone’s 185,000-square-foot Bridgeton site was established in 2001, producing a range of dairy-free beverages including soya, almond, cashew and oat milk alternatives, as well as non-dairy creamers. According to the company’s website, it was the first soy protein extraction facility in the United States. In a statement regarding the closure, Danone said: “This change is part of a broader effort to transform our network and enables our investment in critical capabilities across our core US manufacturing footprint, for the long term”. As a result, production for Silk and So Delicious Dairy Free will be reassigned to other facilities within Danone’s network. These will include Mt Crawford, Virginia; Dallas, Texas; and Jacksonville, Florida. “Decisions like this are never easy, particularly when they affect our people and local communities,” Danone told FoodBev. “We are managing this transition closely and providing comprehensive support to the affected employees." Danone’s chief financial officer, Juergen Esser, noted that the company’s plant-based and coffee creamers business performance in North America has been “unsatisfactory” last year, during a conference call on the release of its FY 2025 financial results. However, plant-based performed more strongly in Europe, with Esser reporting “solid competitive growth” of the Alpro portfolio alongside its core dairy brands. The company has been leaning heavily into specialised nutrition, with functionality and health segments a key focus. In March this year, the company snapped up plant-based complete nutrition brand Huel in a €1 billion deal, while last summer it completed the acquisition of US plant-based medical nutrition brand Kate Farms.